- Excerpt From The Immortal Life of Henrietta Lacks
- Clean Your Plate!
- Menu | Sixteen on the Park rooftop Bar and Grill
- The truth about Charlie (Tuna)
- The Central Kitchen at The Johns Hopkins Hospital in Baltimore
- Food-Safe Handling of Ingredients
- Prepping Garde Manger
- 5 Tips to Take from the Mediterranean Diet
Excerpt From The Immortal Life of Henrietta Lacks
Gey's 21-year-old assistant, Mary Kubicek, sat eating a tuna salad sandwich at a long stone culture bench that doubled as a break table. She and Margaret and the other women in the Gey lab spent many hours there, all in nearly identical cat's-eye glasses with fat dark frames and thick lenses, their hair pulled back in tight buns.
“I'm putting a new sample in your cubicle,” Gey told Mary. She pretended not to notice. “Not again,” she thought, and kept eating her sandwich. Mary knew she shouldn't wait—every moment those cells sat in the dish made it more ly they'd die. But they always died anyway. “Why bother?” she thought. At that point, there were many obstacles to growing cells successfully.
For starters, no one knew exactly what nutrients they needed to survive or how best to supply them. But the biggest problem facing cell culture was contamination. Bacteria and a host of other microorganisms could find their way into cultures—from people's unwashed hands, their breath, and dust particles floating through the air—and destroy them.
Margaret Gey had been trained as a surgical nurse, which meant sterility was her specialty—it was key to preventing deadly infections in patients in the operating room. Margaret patrolled the lab, arms crossed, leaning over technicians' shoulders as they worked, inspecting glassware for spots or smudges. Mary followed Margaret's sterilizing rules meticulously to avoid her wrath.
Only then did she pick up the pieces of Henrietta's cervix—forceps in one hand, scalpel in the other—and carefully slice them into one-millimeter squares. She sucked each square into a pipette, and dropped them one at a time onto chicken-blood clots she'd placed at the bottom of dozens of test tubes.
She covered each clot with several drops of culture medium, plugged the tubes with rubber stoppers, and wrote “HeLa,” for Henrietta and Lacks, in big black letters on the side of each tube. Then she put them in an incubator. For the next few days, Mary started each morning with her usual sterilization drill.
She'd peer into all the incubating tubes, laughing to herself and thinking, “Nothing's happening.” “Big surprise.” Then she saw what looked little rings of fried egg white around the clots at the bottom of each tube. The cells were growing, but Mary didn't think much of it—other cells had survived for a while in the lab.
But Henrietta's cells weren't merely surviving—they were growing with mythological intensity. By the next morning, they'd doubled. Mary divided the contents of each tube in two, giving them room to grow, and soon she was dividing them into four tubes, then six. Henrietta's cells grew to fill as much space as Mary gave them. Still, Gey wasn't ready to celebrate.
“The cells could die any minute,” he told Mary. But they didn't. The cells kept growing nothing anyone had seen, doubling their numbers every 24 hours, accumulating by the millions. “Spreading crabgrass!” Margaret said. As long as they had food and warmth, Henrietta's cancer cells seemed unstoppable.
Soon, George told a few of his closest colleagues that he thought his lab might have grown the first immortal human cells. To which they replied, Can I have some? And George said yes.
George Gey sent Henrietta's cells to any scientist who wanted them for cancer research.
HeLa cells rode into the mountains of Chile in the saddlebags of pack mules and flew around the country in the breast pockets of researchers until they were growing in laboratories in Texas, Amsterdam, India, and many places in between. The Tuskegee Institute set up facilities to mass-produce Henrietta's cells, and began shipping 20,000 tubes of HeLa—about six trillion cells—every week. And soon, a multibillion-dollar industry selling human biological materials was born.
HeLa cells allowed researchers to perform experiments that would have been impossible with a living human. Scientists exposed them to toxins, radiation, and infections. They bombarded them with drugs, hoping to find one that would kill malignant cells without destroying normal ones.
They studied immune suppression and cancer growth by injecting HeLa into rats with weak immune systems, who developed malignant tumors much Henrietta's.
And if the cells died in the process, it didn't matter—scientists could just go back to their eternally growing HeLa stock and start over again.
But those cells grew as powerfully in Henrietta's body as they did in the lab: Within months of her diagnosis, tumors had taken over almost every organ in her body. Henrietta died on October 4, 1951, leaving five children behind, knowing nothing about her cells growing in laboratories around the world.
Henrietta's husband and children wouldn't find out about those cells until 25 years later, when researchers from Johns Hopkins decided to track down Henrietta's family to do research on them to learn more about HeLa.
When Henrietta's children learned of HeLa, they were consumed with questions: Had scientists killed their mother to harvest her cells? Were clones of their mother walking the streets of cities around the world? And if Henrietta was so vital to medicine, why couldn't they afford health insurance? Today, in Baltimore, her family still wrestles with feelings of betrayal and fear, but also pride. As her daughter Deborah once whispered to a vial of her mother's cells: “You're famous, just nobody knows it.”
Adapted from The Immortal Life of Henrietta Lacks. Copyright © 2010 by Rebecca Skloot. Published by Crown Publishers, a division of Random House, Inc. On sale February 2.
Read another excerpt
On January 29, 1951, David Lacks sat behind the wheel of his old Buick, watching the rain fall. He was parked under a towering oak tree outside Johns Hopkins Hospital with three of his children—two still in diapers—waiting for their mother, Henrietta. A few minutes earlier she'd jumped the car, pulled her jacket over her head, and scurried into the hospital, past the “colored” bathroom, the only one she was allowed to use. In the next building, under an elegant domed copper roof, a ten-and-a-half-foot marble statue of Jesus stood, arms spread wide, holding court over what was once the main entrance of Hopkins. No one in Henrietta's family ever saw a Hopkins doctor without visiting the Jesus statue, laying flowers at his feet, saying a prayer, and rubbing his big toe for good luck. But that day Henrietta didn't stop. She went straight to the waiting room of the gynecology clinic, a wide-open space, empty but for rows of long, straight-backed benches that looked church pews. “I got a knot on my womb,” she told the receptionist. “The doctor need to have a look.” For more than a year Henrietta had been telling her closest girlfriends that something didn't feel right. One night after dinner, she sat on her bed with her cousins Margaret and Sadie and told them, “I got a knot inside me.” “A what?” Sadie asked. “A knot,” she said. “It hurt somethin' awful—when that man want to get with me, Sweet Jesus aren't them but some pains.” When sex first started hurting, she thought it had something to do with baby Deborah, who she'd just given birth to a few weeks earlier, or the bad blood David sometimes brought home after nights with other women—the kind doctors treated with shots of penicillin and heavy metals. About a week after telling her cousins she thought something was wrong, at the age of 29, Henrietta turned up pregnant with Joe, her fifth child. Sadie and Margaret told Henrietta that the pain probably had something to do with a baby after all. But Henrietta still said no. “It was there before the baby,” she told them. “It's somethin' else.” They all stopped talking about the knot, and no one told Henrietta's husband anything about it. Then, four and a half months after baby Joseph was born, Henrietta went to the bathroom and found blood spotting her underwear when it wasn't her time of the month. She filled her bathtub, lowered herself into the warm water, and slowly spread her legs. With the door closed to her children, husband, and cousins, Henrietta slid a finger inside herself and rubbed it across her cervix until she found what she somehow knew she'd find: a hard lump, deep inside, as though someone had lodged a marble the size of her pinkie tip just to the left of the opening to her womb. Henrietta climbed the bathtub, dried herself off, and dressed. Then she told her husband, “You better take me to the doctor. I'm bleeding and it ain't my time.” Her local doctor took one look inside her, saw the lump, and figured it was a sore from syphilis. But the lump tested negative for syphilis, so he told Henrietta she'd better go to the Johns Hopkins gynecology clinic. The public wards at Hopkins were filled with patients, most of them black and unable to pay their medical bills. David drove Henrietta nearly 20 miles to get there, not because they preferred it, but because it was the only major hospital for miles that treated black patients. This was the era of Jim Crow—when black people showed up at white-only hospitals, the staff was ly to send them away, even if it meant they might die in the parking lot. When the nurse called Henrietta from the waiting room, she led her through a single door to a colored-only exam room—one in a long row of rooms divided by clear glass walls that let nurses see from one to the next. Henrietta undressed, wrapped herself in a starched white hospital gown, and lay down on a wooden exam table, waiting for Howard Jones, the gynecologist on duty. When Jones walked into the room, Henrietta told him about the lump. Before examining her, he flipped through her chart:
Breathing difficult since childhood due to recurrent throat infections and deviated septum in patient's nose. Physician recommended surgical repair. Patient declined. Patient had one toothache for nearly five years. Only anxiety is oldest daughter who is epileptic and can't talk. Happy household.
Well nourished, cooperative. Unexplained vaginal bleeding and blood in urine during last two pregnancies; physician recommended sickle cell test. Patient declined. Been with husband since age 14 and has no liking for sexual intercourse.
Patient has asymptomatic neurosyphilis but canceled syphilis treatments, said she felt fine. Two months prior to current visit, after delivery of fifth child, patient had significant blood in urine. Tests showed areas of increased cellular activity in the cervix.
Physician recommended diagnostics and referred to specialist for ruling out infection or cancer. Patient canceled appointment.
From the February 2010 issue of O, The Oprah Magazine
Clean Your Plate!
Essie Wilkie places the cherry tomato on the scale: too heavy. She picks up a knife and carefully trims a sliver from the offending orb. She weighs it again, verifies that the surgery has been successful, and drops the tinier tomato into a container of salad — which is now exactly 68 grams.
Wilkie is not being obsessive about her diet. She is, however, being obsessive about someone else's. She works in the Johns Hopkins University ProHealth kitchen, which makes food for scientific research into the links between diet and human health.
By comparing the effects of different diets, the scientists hope to arrive at the healthiest way to eat. To ensure that results are accurate, participants must consume ruthlessly precise amounts of food — hence Wilkie's tomato-paring.
Sometimes, even factory-sliced bread doesn't meet the ProHealth standard, says senior dietitian Phyllis McCarron, who oversees the kitchen. “It has to be 46 grams, and the manufacturer makes it 50 or 43,” she complains.
A gram, by the way, is about 1 / 30th of an ounce.
Located in a two-story, red-brick building in suburban Woodlawn, the kitchen at first appears unremarkable — until you notice the abundance of expensive precision digital scales.
Every weekday, Wilkie and nine other workers carefully weigh and assemble salads, sandwiches, snacks and entrees, each with an exact amount of calories, salt, fats and nutrients.
“We try to control all the factors,” says Dr. Larry Appel, a Johns Hopkins medical professor who runs the research.
And he means all.
Those who participate in his “feeding studies” must agree that for the duration of the research, they'll subsist solely on food prepared by McCarron and her employees.
That means no doughnuts, no fried chicken, no chili dogs — not even an extra pinch of salt to add pop to a flavorless veggie burger.
Subjects aren't even allowed to eat any additional healthy food because that would throw off the precise portioning.
There are a few exceptions: Participants may drink unlimited amounts of water and limited quantities of unsweetened tea and coffee, as well as diet soda and an occasional alcoholic beverage. And they can sprinkle their food with pepper, because, un salt, it doesn't raise the blood pressure.
Over the past decade, the kitchen has provided food for five feeding studies. The most famous is Appel's DASH study (Dietary Approaches to Stop Hypertension), which firmly established the cardiovascular benefits of eating a low-salt, low-fat diet. It is now a cornerstone in the treatment of high blood pressure.
The current trial, conducted with Brigham and Women's Hospital in Boston, is called OMNI-Heart (Optimal Macronutrient Intake and Heart Disease). The $6 million study will compare three diets for their effect on high blood pressure, cholesterol and overall cardiovascular health.
One regimen is high in “healthy” fats such as olive and fish oils; another offers lots of protein; the third emphasizes carbohydrates. But subjects don't gorge on tuna, cheeseburgers or pasta. As much as possible, ProHealth dieticians try to use vegetables and fruits in their recipes.
Researchers actually don't want participants to slim down. Losing weight — or gaining it — would add another variable to the experiment, which is supposed to evaluate the effect of diet alone. So every weekday at the center, subjects are weighed. If they've lost weight, the staff adds calories to their meals. Those who put on pounds get less food.
On completion, subjects receive the unprincely sum of $250. Appel says offering more might actually undermine the study. People who join to make money might be more ly to cheat, he suspects, because they wouldn't be inherently motivated to stick with the diet.
Over five months, subjects will spend five weeks on each of the three diets. The regimen can be demanding. “I never d tomato juice. And suddenly I'm drinking three cans of tomato juice a day,” says environmental engineer Ken Guttman, one of more than 160 subjects in the OMNI-Heart study.
The diet's constraints can vex researchers too. McCarron says it's not easy coming up with recipes that include the proper nutrients, vitamins and calories — and also taste good.
She throws tasting parties, using kitchen employees and former participants as guinea pigs.
She and her colleagues tried 25 different versions of macaroni and cheese before hitting on an acceptable version.
The stringent requirements can lead to some strange concoctions. To meet the daily quota of olive oil, workers sometimes add it to yogurt. Otherwise, subjects would have to gulp it plain.
Most feeding-study fare, however, appears fairly normal. Spaghetti and meatballs, macaroni and cheese, salad and yogurt are all part of the menu. But the diet tends to have much less salt and saturated fat than the average American is used to.
“The food is so bland, it takes a while to get used to it,” says 61-year-old Ron Jackson, another OMNI-Heart study subject.
For participants who normally dine with others, mealtimes can be a bit odd. Guttman, for instance, eats his ProHealth meal alongside his wife and two young children, who enjoy their usual dinner.
His kids don't quite understand why they can't share their food with Daddy, as they did before the study.
And when the family goes out for a meal, he dines beforehand and limits himself to a cool, refreshing glass of water at the restaurant.
Every weekday afternoon during the study, he drives to the ProHealth center for a supervised meal. To encourage proper consumption, subjects must eat either lunch or dinner at the site. (They also pick up their next two meals, and, on Fridays, take home weekend provisions. Everyone gets an insulated pack to carry food.)
Diners are overseen by Millie Laws, who is known as the “food police.” Friendly but firm, Laws patrols the small, brightly lit dining room, making sure that all plates are perfectly clean.
“Everybody eats every single thing they're given,” she says. “Every crumb. Every morsel.”
This rule has no exceptions. Subjects are told to save a bit of bread so they can sop up any stray gravy or salad dressing. Those who end a meal with extra containers of margarine must scoop it out with a spoon and eat it plain. If someone drops food on the floor, even a raisin, Laws gets a replacement from the kitchen.
“She's strict,” says Jackson, a retired federal worker who lives in Owings Mills.
But Laws can't oversee meals away from the center, and participants sometimes lapse. One recent evening, Jackson's wife, who is not taking part in the study, was frying up some chicken wings. The aroma overwhelmed her husband.
“I said to myself, 'I bought those chicken wings, I'm gonna eat one,' ” he recalls. Afterward, his wife pointed out that this was his first slip, to which Jackson replied, “I didn't slip. I purposely had that chicken wing.”
The next day, he confessed his sin to researchers, and was allowed to stay in the study. Despite the intense temptation, cheating seems to be rare, partly because the study uses a thorough screening process to weed out people who are unly to comply.
The researchers go to extraordinary lengths to keep their charges on track. During a recent study, a participant had to attend a funeral hundreds of miles away. So the kitchen prepared a week's worth of meals, packed them in a cooler filled with dry ice, and sent it via overnight delivery.
Science prevailed. The participant stayed on the diet.
Why would anyone submit to this rigorous discipline? Guttman, who lives in Mount Washington, joined in hopes of lowering his elevated cholesterol. There was also a certain convenience. “Having somebody make all your meals isn't too bad,” he says.
many participants, Candace Green-Turner joined because her family has a history of cardiovascular problems. Her mother has had several strokes; her husband has high cholesterol; her father had a triple bypass; and five siblings have high blood pressure. So far, Green-Turner has been lucky, but she wants to help researchers understand these problems.
Some join for the free food. Statistical analyst Edwin Quiambao estimates that he will save about $1,000 over the course of the study (he also wants to reduce his blood pressure). He and his wife are putting themselves through a parallel sacrifice — she's doing the Nutrisystem plan at the same time he's munching ProHealth meals.
But even the most disciplined diners deserve a break. All OMNI-Heart participants are now on a two-week holiday break, during which they can eat anything — anything! — they want.
Last week, as a reward, ProHealth threw a holiday party to reward its steadfast subjects. The food was far outside the bounds of normal research fare, and about 25 people feasted on baby back ribs, spicy shrimp, roast beef and biscuits.
As he waited in line for his plate, Guttman eyed the offerings eagerly. “Man, am I gonna enjoy this!” he said. “I hope there's enough shrimp left.”
A Sample Menu
Here are typical menus for the OMNI-Heart study. Almost everything is low in salt, sugar and saturated fat (the kind that comes from animals). The meals contain no unhealthful trans fats.
Orange juice, with calcium
Thin white bread, toasted
Margarine made from olive oil
Milk, 2 percent or lower
Cranberry juice cocktail
Chili with tofu
Baked tortilla chips
Omni bulgur wheat salad
Pear halves in juice, canned, not drained
Milk, 2 percent or lower
Breaded Atlantic cod fillet, drizzled with canola oil
Lemon juice, canned (for the fish)
Spinach, fresh, steamed
Carrots, frozen, cooked without salt
Olive oil margarine
One peppermint candy
Cranberry juice cocktail
Peanuts, dry roasted, unsalted
Menu | Sixteen on the Park rooftop Bar and Grill
BASKET OF FRENCH FRIES CRAB & CORN FRITTERS(4) Sriracha aioli DEVILED EGGS(4) Crab, crispy shallots EAGER PARK SLIDERS(2) Cheddar, park sauce, brioche bun MARGARITA FLATBREAD Roasted tomato, mozzarella, basil SEASONED CHICKEN WINGS(5)
Sriracha lime aioli or buffalo
LIBATIONS – BEERS 3
CORONA LITE MILLER LITE NATTY BOH YUENGLING
LIBATIONS – VINO 5
ROSE NICOLAS IDIART CHARDONNAY SELECTION JC
RED BLEND MAS OLIVER
Sagamore rye, blackberry, thyme
CRUSH IN THE PARK
Orange infused vodka, house juice tangerine foam
Boodles, papaya, basil
SMOKE ON THE WATER
Mezcal jovan, mure, rosemary smoked
CHURCH SQUARE SIPPER
Aperol, Bull Dog, prosecco
Ask your bartender to make you something special
ON THE WIRE
Appleton 12yr reserve, Cynar, Aperol
SPIRIT OF B MORE
Maestro Dobel Reposado, fruit rouge crush juice, Ancho Reyes
Fresh Shucked Oysters
eager park mignonette
MD Jumbo Lump Crab Cocktail
Flash fried, spicy soy glaze
Crab & Corn Fritters
Chipotle lime aioli
Crab, crispy shallots
Traditional marinara sauce
Fell's Point Flatbread
Roasted tomato, mozzarella, basil
Pico de gallo, lettuce, avocado, queso fresco
Substitute Steak $5 | Shrimp $4 | Chicken $3
MARYLAND CRAB SLIDERS
Roasted garlic aioli, brioche bun
Maryland Crab Soup
Fresh vegetables, tomatoes, Old Bay
Maryland Crab Dip
Seasoned Chicken Wings
Siracha-lime aioli or Buffalo
Soup of The Day
*All sandwiches include fries, chips, potato salad or broccoli slaw
Crisp romaine, freshly grated parmesan, classic caesar dressing
Add Steak 10 / Salmon 9 / Chicken 6 / Shrimp 9
GRILLED CHICKEN SANDWICH
Artisan cheddar cheese, brioche bun
Grilled Chicken Sandwich, Grilled Rueben, Park Club, or Tomato Mozzarella Panini
Add side salad, fries, potato chips, potato salad, broccoli slaw or side soup of the day $4
MD CRAB CAKE SANDWICH
Lettuce, roasted garlic aioli, brioche bun
Turkey, swiss brown sugar-pepper bacon, lettuce, tomato, multigrain bread
Salmon, brown sugar-peppered bacon, lettuce, tomato, multigrain bread
THE BURGER ON 16
Smash double patty, cheddar, Park Sauce
Lump crab, greens, corn, tomatoes, egg, bacon, blue cheese
Add Steak 10 / Salmon 9 / Chicken 6 / Shrimp 9
Half 12 / Full 18
CRAB & SHRIMP ALFREDO
Lump crab & shrimp, creamy traditional alfredo sauce
Corn beef, swiss, broccoli slaw, russian dressing, rustic rye
Vegetarian Burger, broccoli slaw
Field Greens, tomato, mozzarella, cucumber
Add Steak 10 / Salmon 9 / Chicken 6 / Shrimp 9
ROASTED TOMATO & MOZZARELLA PANINI
Fresh mozzarella, basil, balsamic glaze
Lobster and crab salad roll
VEGETABLE QUINOA BOWL
Spicy peanut & cashew dressing
Chicken Caesar Salad
romaine hearts, artisan sourdough croutons, parmigiana Reggiano and grilled chicken
Crab & Shrimp Alfredo
Lump Crab & Shrimp, creamy traditional alfredo sauce
Grilled Chicken BLT Sandwich
Grilled Chicken, smoked bacon, Lettuce, heirloom tomato
MD Crab Cake Sandwich
lettuce, roasted garlic aioli, brioche bun
Maryland Crab Cakes
Roasted garlic aioli, chef's vegetables
Shaved turkey breast, swiss, lettuce, tomato, brown sugar-pepper bacon, multi-grain bread
brown sugar-pepper bacon, lettuce, tomato, multigrain bread
16 steak sauce, fries
Tomato and Fresh Mozzarella Panni
Fresh mozzarella, basil, balsamic glaze
chopped lettuce, corn, tomatoes, blue cheese, bacon, egg, lump crabmeat
Lemon, shallot, chef's vegetables
EAGER PARK SLIDERS
swiss, coleslaw, Russian dressing, rustic rye
MEAT & CHEESE
Fig jam, grain mustard
Variety of fresh greens, tomatoes, cucumbers, carrots, mozzarella, red wine vinaigrette
Add Steak $12, Chicken $8, Salmon $9
Shredded smoked pork, slaw, onion straws, aioli, brioche bun
Slow cooked Short Ribs, smoked mozzarella, shallots, Blood Orange BBQ glaze, brioche bun
The Burger on 16 *
smashed double patty, cheddar, park sauce, LTOP, brioche bun
Vegetable Quinoa Bowl
spicy cashew dressing
SOUTH X SOUTHWEST
Maestro Dobel silver, lime, agave, blueberries, basil, served for 2
THE VINTAGE MARTINI
2015 Chopin “baby potato” vodka
seasonal ice cream, fresh baked brownie, hot fudge, fresh whipped Cream
Smith Island Cake
the cake that launched a thousand ships
Fresh Baked Cookies
2 cookies for $4
With fries or mashed potato, and vegetable
With fries or vegetable
With fries or vegetable
With fries or vegetable
ICE CREAM SANDWICH
House baked chocolate chip cookie
BOTTLES & CANS
Monument City, 51 Rye IPA
BOTTLES & CANS
BOTTLES & CANS
BOTTLES & CANS
BOTTLES & CANS
BOTTLES & CANS
RavenBeer, Annabel Lee White (4.5%)
Flying Dog, Bloodline (7%)
Heavy Seas, Loose Cannon (7.25%)
Brewer's Art, Penguin Pilsner (4.5%)
BOTTLES & CANS
Brewer's Art, Resurrection
BOTTLES & CANS
BOTTLES & CANS
BOTTLES & CANS
BOTTLES & CANS
Monument City, Battle IPA (7.5%)
Yard's, Love Stout (5.5%)
Flying Dog, Doggy Style IPA (5.5%)
Heavy Seas, Seasonal Selection
Les Crus Faugeres Mas Olivier “GR”
Chapotier, La Cibose, Blend, Rhone
Lamberti, Prosecco, Veneto, 187ml
Piccini, Pinot Grigio, Venezie
Maison Idiart, Rosé, Languedoc
Lincourt, Chardonnay, Sta. Rita
Odfjell, Malbec, Chile
Garnet, Pinot Noir, Monterey
Nieto Sentiner, Cab Sauv, Mendoza
Gemma di Luna, Moscato
Selection JC, Chardonnay, Langudoc
Dashwood, Sauv Blanc, Marlborough
Gaja, Ca Marcanda, Promis
D'Arenburg, “Footbolt”, Austrailia
JaM Cellars, Napa
Daou, Paso Robles
Henriot, Brut Sovereign
Duval Leroy, Brut
Rochioli, Russian River
Lincourt, Rancho Santa Rita
VML, Russian River
Chapotier, La Cibose, Rhone
Justin, “Justification”, Paso Robles
Two Hands, “Angel's Share”, McClaren
Wente, “Wetmore”, Livermore
Gemma di Luna, Moscato
Nino Franco, Prosecco Rose
Armand De Brignac, “Ace of Spades”
Qupe, “Y” Block, Santa Barbara
Flowers, Sonoma Coast
Crown Royal Bulleit Bourbon & 95 Rye Eagle Rare Basil Hayden's Angel's Envy Maker's Mark Larceny Small Batch Knob Creek Woodford Reserve
Magellan Iris Flavored Baltimore Shot Tower Boodles Oxley London Dry Nolet's Dry Bombay Sapphire
Chivas Regal 12 yr Johnnie Walker Red, Black, Blue Glenfiddich 12 yr Single Malt Macallan 12 yr Single Malt
Glenlivet 12 yr Single Malt
Wheatley Grey Goose Titos Voga Italia Hanger 1 Straight, Kaffir Lime, Citron Chopin Single 2015 Young Potato
Van Gogh Double Espresso
Hennessy Remy Martin V.S.O.P Remy Martin 1738 Courvoisier V.S.O.P Courvoisier XO Grand Marnier
Grand Marnier 100
Leblon Cachaca Rhum Barbancourt 15 yr Estate Reserve Appleton Estate 12 yr & 21 yr Sailor Jerry Spiced Rum Goslings Black Seal Meyers Spiced
Paton Silver Barsol Pisco Selecto Acholado Maestro Dobel Silver, Anejo Milagro Select Barrel Reserve Silver Casamigos Blanco Creyente Mezcal Joven
Corzo Silver, Reposado, Anejo
The truth about Charlie (Tuna)
On any given day, only about two things could stop me flipping out about the meals at Terrace. The first is cereal, the only real fail-safe the cafeterias offer. The second are tuna and saltines, available (for theft) right by the soups.
I love cereal as much as the next guy, but the day in-day out grind of scarfing down Captain Crunch is just going to wreak havoc on your nutritional needs, not to mention your bowel movements. No, there has to be something else out there that will satisfy you nutritionally, taste great and keep you regular. Have you met my friend Charlie?
You must have. He currently holds a 90 percent household awareness rating (better than Nelson Mandela!) and “remains one of the best-beloved brand characters of all time,” as carefully alliterated by the Starkist Web site. Starkist is currently the number one supplier of canned tuna and the third largest dry grocery brand in the United States.
Random tuna fact number 244: Tuna are not actually one type of fish but refer to a family of fish that range from the mammoth Bluefin to the delectable Ahi.
Tuna can change your life. Ignore the health benefits for a second; ignore the minuscule fat content for a second, or the hearty amount of protein delivered in each serving, or the absence of carbohydrates. With a little work, and I mean Guided Tour of the Planets type-effort, you can derive tuna recipes that taste great. Take my favorite recipe:
Poached Tuna and Crackers
You will need to steal:
About 5 oz. drained tuna, often available at Terrace or Wolman. (I find that a small Ziploc container works best)
Anywhere from six to 26 saltine crackers
Two lumberjack-sized scoops of mayonnaise. I do not recommend using mayonnaise from Terrace or Wolman. I'm not positive but I don't think they use eggs in it. It tastes kind of corn starch and oil.
Mix mayonnaise with tuna until the desired consistency is found; serve atop crackers while watching ESPN.
It is vital to keep in mind the health benefits that tuna offers you. Tuna has been approved by the American Heart Association for delivering low values of fat, saturated fat, cholesterol and sodium. Tuna is also rich in Omega 3 polyunsaturated fatty acids, which has been shown to reduce the risk of cardiovascular disease, according to the New England Journal of Medicine.
Tuna is also rich in protein, containing a whopping 33 grams per can! For those trying to bulk up, tuna can be a wonderful alterative to chalky protein powders and shakes. Its low fat and carb content also makes it a wise choice for dieters. When Arnold Schwarzenegger was asked how he bulked up, he said “It was tuna.”
Random tuna fact number 29: Tuna are not cold-blooded as most fish, but have a system whereby they maintain their temperature a few degrees warmer than the water in which they find themselves.
Tuna does pose some health concerns though. Swordfish and tuna are the only commercially popular fish that may have a mercury content above one ppm. These two species accumulate mercury as they grow larger because they consume large amounts of small fish.
Researchers found, though, that some fish, including tuna, can block and reduce the toxicity of mercury in their tissues.
Most experts agree that the one ppm action level for methyl mercury in fish has a considerable margin of safety built into it, according to the Department of Commerce.
The people behind Starkist also seem to be quite enamored with the product, as well as helpful. When I called to report finding some charred tuna in one of my cans, a result of the high pressure cooking and sterilizing process, Cindy the receptionist was quick to apologize for the problem.
She took down a serial number of the top of the can, which signifies which plant produced the tuna and told me that the machinery would be checked to ensure this was an isolated incident. She then took down my name and address to send me vouchers for five free cans of tuna.
Oh man, that was a good day.
Random tuna fact 144: Tuna never rest; they must always be moving. Their demand for oxygen requires moving one body length per second in order to get enough oxygen. This constant physical action also creates an enormous demand for energy and a need to eat large quantities of food. A typical tuna may eat one-quarter his own weight in food in one day.
Be sure to experiment with your tuna. Starkist has just released flavor seal pouches, designed to maintain freshness and avoid messy draining. The Web site has hundreds of recipes which you never would have thought of (tuna salad? Who knew?), and are east to prepare. I've really grown to this one which I call:
Tuna Al dente
Prepare 4 servings of your favorite pasta
Add 1/2 cup marinara sauce
Top with one can of Albacore
Mix well and serve piping hot to freshmen suitemates who never clean the damn bathroom. Enjoy!
The Central Kitchen at The Johns Hopkins Hospital in Baltimore
“Since the space dedicated for the central kitchen as well as the multideck parking garage was already built, our approach in developing an efficient layout centered around three major points of service: delivery of products, distribution of prepared food, and waste management,” Khouw continues.
“The location of the two service elevators dictated where we would locate our central dry and refrigerated storage.
The point where finished products are distributed to various locations throughout the hospital grounds is dictated by access to the towline, used to transport prepared food in hot/cold insulated carts to multiple points of service.
Finally, soiled trays and other waste products returning via the towline are received directly near the warewashing and trash-holding area. The design ensured that soiled products will never cross and possibly contaminate food-preparation and production areas.”
The entire central kitchen sits below grade under a multideck parking garage, which was built as part of the master plan for the new towers and campus revitalization.
It is accessible to the rest of the Johns Hopkins campus via a series of tunnel connections and the programmable towline system, which carries carts with dirty trays and dishes from the buildings to the kitchen, transports bulk food to the older kitchen in what is called the “historical” part of campus, distributes bulk food to retail and catering operations, and delivers other items such as linens and medical supplies.
Working in a prebuilt space required some manipulation of the area. “A crawl space was created by raising the entire kitchen floor by approximately 16 inches from its base foundation,” Khouw says. “This crawl space allowed all the utilities, including plumbing, electrical and gas connections, to be run from below.”
“The ceiling heights were a challenge,” says Roberta Hofmeister, project manager for Porter Khouw Consulting. “For instance, one refrigeration manufacturer had to come in to fit the equipment into the space.”
In addition, a single-duct chase was designed to run all exhaust ventilator ducts the kitchen space and through eight levels of a multideck parking garage. “We didn't have a choice about this because there was only one shaft in the original building design,” Hofmeister says. “But it was an engineering challenge because we didn't want the horizontal run to be too long.”
Food-Safe Handling of Ingredients
Food and supply deliveries come to the loading dock on a floor above the kitchen.
Staff load pallets of products onto an elevator bank and take them down to the basement level and place them into a staging refrigerator in the bulk walk-in complex or a dry-storage room.
“A lot of process planning addressed economies of scale and safety to make sure we can handle food in safe environments from the moment it is received, through the production process, and until it is served,” Dorsey says.
The entire walk-in complex comprises nine compartments, which have unsecured and secured areas. Only staff with the appropriate credentials can access the secured compartments. “The warehouse manager controls all bulk storage and the release of items to the dedicated day-storage areas,” Dorsey says. “This allows us to control the quality and security of the food items.”
Before production in the temperature-controlled (35 degrees F) produce-prep room begins, a manager requisitions the necessary ingredients from the manager in charge of the bulk-storage refrigerator.
In the prep room, which resembles a large commissary-style system, the flow begins with staff preparing produce using a trim table, vegetable-washing system (1,000 pounds of spinach per hour), dicers (1,000 tomatoes per hour), choppers for onions, carrots and peppers, and peelers for melons and cucumbers. Staff use a bagger for packaging the finished products, which they store in the finished produce compartment. Other staff can requisition the prepped produce for garde manger, which takes place in another production area in this central kitchen. Staff can also requisition products for the other kitchen in the historical area and for satellite retail locations.
“We've done a lot of analysis to be cost effective, not only for the main campus but for smaller facilities as well,” Dorsey says. “Eventually we will also be able to ship products to our smaller hospitals in the system, which will help them reduce overall costs and expenses.”
Prepping Garde Manger
In the temperature-controlled garde manger area, staff use production sinks, a food processor, mixers and slicers to assemble chicken and tuna salads, slice meats, and prepare other cold items.
Some of the products used in garde manger come from the food bank that holds items made using the cook-chill system.
What's more, to further increase efficiency, the wrapping and packaging equipment here places cellophane around packages for grab-and-go items.
5 Tips to Take from the Mediterranean Diet
While there isn’t a diet that works for everyone with diabetes, there is a diet that has healthy practices we could all adopt.
For 2019, US News and World Report named the Mediterranean Diet as the Best Diet Overall and the Best Diet for Diabetes.
ADA also gives their approval of a Mediterranean-style eating pattern as a healthy choice in their 2019 Standards of Medical Care in Diabetes.
According to the World Health Organization, heart disease and stroke are the two leading causes of death worldwide. People with diabetes often struggle with high blood pressure and cholesterol in addition to trying to manage blood glucose.
So, following a diet that promotes heart health is important. The Mediterranean diet has been shown to lower risk for heart disease, stroke, diabetes, and improve glycemic control.
Other benefits include weight loss, brain health, and bone health.
Why Does the Mediterranean Diet Work?
This diet works because it’s centered around real foods that are high in vitamins, minerals, fiber, and antioxidants. This helps reduce inflammation, improve insulin resistance, and balance gut bacteria.
The combination of carbohydrates with protein and healthy fat helps to control blood glucose. The Mediterranean Diet places an emphasis on exercise and mindful eating which also improve blood glucose.
What is the Mediterranean Diet?
The Mediterranean Diet is plant-based with a focus is on vegetables, whole grains, fruits, legumes, seeds and nuts, fish and seafood, low-fat dairy, and herbs and spices.
Olive oil is the recommended fat in place of butter or margarine. Meat (beef, pork, lamb/mutton, goat) and sweets are foods to eat less often.
So, notice what’s missing from this diet-processed food which we know is detrimental to our health.
5 Tips to Incorporate from the Mediterranean Diet
Your plate should be mostly plants. Think about including vegetables, fruits, whole grains, beans and lentils, and nuts and seeds. And yes, plants contain carbohydrates, but that isn’t a reason to avoid them.
Plants contain varying amounts of carbohydrates. Pair some higher-carb plants with lower-carb plants. For example, lentils and brown rice are higher in carbs, so include some broccoli and beets with pumpkin seeds for lower-carb plant choices.
Plan your meals around plants.
A whole grain is the entire edible part of a grain including the bran, endosperm, and the germ. Whole grains include foods such as brown or wild rice, quinoa, oats, barley, farro, bulgur, buckwheat, cornmeal, wheat berries, millet, whole wheat flour, and whole wheat pasta.
Refined grains are processed and usually the bran and germ are removed which reduces the amount of fiber, iron, B vitamins, and phytonutrients. Whole grains are more filling than refined grains and may reduce the risk of heart disease and some types of cancer. Whole grains also have more fiber to help with glycemic control.
Look for the words “whole grain” on the package.
The American Heart Association recommends eating fish or shellfish at least two times a week to lower risk of heart disease.
Fatty fish salmon, mackerel, herring, lake trout, sardines and albacore tuna are high in omega-3 fatty acids.
Omega-3 fatty acids benefit your heart by decreasing triglyceride levels, slowing the growth rate of plaque in arteries, and lowering blood pressure. Plan two meals each week that include fish or seafood.
The Mediterranean Diet is low in saturated fat. Choosing unsaturated fat in place of saturated fat helps to lower “bad” LDL cholesterol and improve “good” HDL cholesterol.
Olive oil is recommended because it is a monounsaturated fat that contains a type of antioxidant called polyphenols. Polyphenols help to absorb free radicals, are anti-inflammatory, protective against heart disease, and certain types of cancer.
The polyphenol content is higher in olive oil that has a stronger flavor. Consider cooking and baking with olive oil and use it for salad dressings.
You know sweets will raise blood glucose, but I often hear people avoiding fruit because it contains carbohydrates as well. Remember, the type of carbohydrate is just as important as the amount of carbs. The Mediterranean Diet encourages fruit in place of sweets for dessert. Fruit contains fiber and antioxidants your body needs. Make your carbs count and limit the sweets.
Remember, there isn’t one diet that works for everyone. Try one of these tips to make your diet healthier. If you are looking for a place to start with Mediterranean-style recipes, check out the Diabetes Food Hub Mediterranean recipes.
by Christine McKinney, RD LDN CDE
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