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“Never play cards with a man named Doc.”

~ Jim Hunter, teacher

I remember when girls were gross. They seemed to be unnecessary extras thrown in my adventurous childhood.

Growing up in Tuolumne County, California, my life consisted of building forts, making spears, shooting air pistols, playing superheroes with my friends, and discovering new ways to hurt myself while my mother’s hair turned gray. .

Just before my 10th birthday, my mother, sister, and I moved back to the city where I was born. This was a dramatic change; I was in a bigger city with fewer places to play on earth, a bigger school, and more of those distracting creatures known as girls.

I hated having to move. I missed my friends and my freedom to play and roam the city on my bike. Now he was in a big city with too many rules. I believed that there was only one positive aspect to my exodus from my childhood paradise. At Cherrywood School, I had the best teacher: my hero in elementary education, Mr. Hunter.

In Mr. Hunter’s class, I re-immersed myself in my childhood adventures. Some may have considered his teaching methods unconventional; We would get up often while learning, playing games, yelling, and competing for prizes. My favorite moment was at the end of class, every Friday. We would turn off lights, light candles, and write creative stories. Mr. Hunter started it and read aloud the introduction to our collective adventure. We were instructed to write for thirty minutes, whatever comes to mind that fits the introduction. We were the potential authors of the next chapter. Each week, all of our stories would be collected and one would be chosen to be the next part of the adventure. Oh how I anticipated every Friday, waiting for my story to be chosen.

As the weeks passed and the school year came to a close, not once could I be the author of part of our story in class. Thirty minutes never seemed like enough time to put all my thoughts on paper, and no matter how creatively I wrote, many of my stories were never finished.

Although this was a difficult lesson for a fifth grader, in my opinion it never dethroned Mr. Hunter as one of the most amazing teachers a child could have. It represented a turning point in my career as a student, but nothing had prepared me for what was about to happen next …

I made some of the best friends in fifth grade. It felt great to be one of the cool kids again, with friends who had some of the same interests as me. I guess the city wasn’t such a bad place after all.

My friends differed from me in one aspect of life: they all seemed to like girls, and some of them even had girlfriends. This was certainly not part of my plan for my life. I thought that girls did not fit into the lifestyle of a fifth grader. We were boys, destined to do boyish things. I just wanted to play sports, get dirty, and on special occasions find things that I could blow up.

I thought everything was going according to plan for me when it arrived. That manipulative creature with beautiful long hair and a cute smile, entangled me in its web. She brought an entourage of two other girls with her to confront me on the playground. Was caught. I cringed when they handed me a note that reeked of perfume, tainted with glitter and feminine calligraphy. Then I was slowly tortured while reading the disgusting proposal to have her as my girlfriend. I must have been under a spell, or lost my mind, when I accepted this horrible idea.

I spent the last weeks of school avoiding her. I think it was my soldier instincts telling me when to participate or withdraw that kept me safe from their traps. Even as a boy, he knew better than to fight a girl who was already prepared to win.

On the last day of school, life was bittersweet. I would certainly miss my rock star teacher, but I knew my days as a captive boyfriend were over. Many students cried on the last day of school, when we realized that our time together had just ended. Our Mr. Hunter class days would soon become nothing more than a memory.

The next school year was high school; sixth grade. My friends and I were in the majors at Piedmont High School, and my favorite class that year was my creative writing class. My teacher even looked like Nobel Prize winner Toni Morrison. One of our first assignments was to write about our experiences in fifth grade. This was a creative writing assignment and we had two weeks to complete it. This was the perfect opportunity to write about that girl who had bullied me in the fifth grade, using her feminine powers to make me her boyfriend.

After the assignments were graded, all the children received theirs with a grade. All the students except one. Me. My teacher just stood there, staring at me over her coke bottle glasses without saying a word, clutching my story in her hand. He looked at the rest of the class, as if he was giving them non-verbal cues in preparation for my scolding. My mind started racing. Perhaps he had taken it too far? Maybe I shouldn’t have referred to a girl as a creature or a stalker? He said be creative. I sat up, nervously anticipating what he was about to say …

“Good morning, Class. I want to read this story to all of you. In all my years as a teacher, I have never read a story like this. Not only am I giving this story top marks, I am submitting it to the local newspaper to be published. “.

Phew! I let out a sigh of relief. And so, in sixth grade, I was published for the first time.

Language arts and all writing-related classes would continue to be my favorite subjects in school. I almost always got “A’s,” as well as receiving positive feedback from my teachers about my writing ability. Writing became my trade. I wished, at that point, that I could just have taken writing classes and dropped all math classes altogether; Hated them

After completing high school, I attended Bellarmine College Preparatory, an all-boys school in San Jose. I’d like to point out that while the all-boy dynamic would have been great for elementary school, it was definitely not desirable for me as a teenager.

At Bellarmine, college planning was on my student’s schedule from day one. Before applying to colleges, all students had to take the SATs. I was excited about going to college, knowing that my GPA gave me several options; all he had to do was get a good score on the standardized test. I took prep classes. I studied tirelessly. I bombed.

Although Math was not my best subject, I scored in the top percentile. I got a much lower score in the English section. This was devastating. A secret he had hidden for years was about to come to light when the test results came out. This was a secret that none of my friends knew about. Not a single teacher knew. Since I first learned to read and write, I have struggled with dyslexia.

I was unable to finish the English section of the test and left several answers blank because it took me a long time to read the questions. The sections I was able to complete were almost perfect, but my learning disability was an obstacle on my way to completing the test. I did the test a couple of times. I could have had a great score, if only I had more time.

I continued to attend a good university, Loyola Marymount University in Los Angeles. I did well in most of my classes, but my aspirations to become a professional writer were on the shelf.

While attending college, I started my own training program working with children. Many of the children I worked with had various levels of autism. I discovered something important during this time in my career. I had a change in my thinking when I focused on the strength of each of my clients; The constant focus on strengths helped lessen the impact of his weaknesses.

I related this to my own life. As someone with dyslexia, I knew I had to find a way to combat this weakness. Despite my challenges, I loved reading and learning. I became obsessed with learning history. I had to practice reading aloud over and over again. On this journey, walking through my own fears and insecurities. I discovered my strengths.

Over the years, I continue to study more now than ever as a student in school. I often speak in public with audiences of all sizes. My passion turned into a working career as a copywriter, curriculum writer, and children’s book author.

In each one of us, I think, on the other side of our weakness there is an incredible strength. I am grateful for every opportunity, challenge, and failure. Now I know that they are all invaluable contributions to my design and purpose in this life. I write and teach to inspire others, but my mission is to show others how to discover the good in each of them and how they can add value to their world.

Thanks to my hero, Mr. Hunter, the leader of my life who inspired me to be a creative writer. I have never played cards with a man named Doc, but I have learned to build a life with the cards I was dealt.

Hangnails, paper cuts, neck crunches … annoying and painful little things for everyone, but really these little things aren’t a big deal, we can cut the hangnail, heal the cut, and get out of the crick in a few minutes. But professional baseball players are different. It seems we always hear from players in MLB missing a game over something we would consider trivial. Like Ubaldo Jiminez, who was placed on the disabled list by a stepfather last year. Either that, or they foolishly injure themselves, sacrificing playing time for which they are paid millions.

Pitchers who have a blister on their pitching hand are considered serious enough to sit a couple of games on the DL, because it can really affect their pitch. Pitcher Clay Buchholz apparently has a chronic blistering problem according to the Boston Red Sox disabled list, and last year NBC Hardball talk reported that the Chicago Cubs’ Kerry Wood pitched through a blister (and was fine) before be placed on the disabled list for about a week. . While we know blisters can be painful, it is definitely only in MLB that players can sit down for it.

On a funnier note, historically there have been some pretty ridiculous injuries that players have taken on. Sammy Sosa once sneezed violently in the excavation and missed the rest of the game due to back spasms. Matt Latos stretched his left side holding back a sneeze … who knows what would have happened if he had let it pass! Russel Branyan once stubbed his toe while closing his hotel curtains and was on the disabled list for two days in 2010. Ken Griffey Jr. missed a game when his cup slipped and pinched his testicle and, in 1990 outfielder Glenallen Hill, a rookie for the Blue Jays. at the time, he couldn’t play because he got injured while trying to escape from a spider nightmare.

So there are the understandable, pathetic, and silly injuries in baseball. It’s not like we’ve heard of NFL, NBA, or NHL players doing something small like this and not playing it. Muscle tears, surgeries, and broken bones are another ball game (pun intended), but come on MLB … stepdad or stubbed toe? Looks like it’s time to toughen up.

For more crazy injuries, click http://www.stevetheump.com/strange_injuries.htm

Microgreen facts

Micro-vegetables (micro-greens) are a tiny form of edible vegetables produced from the seeds of vegetables, herbs, or other plants. They range in size from one to two inches long, including the stem and leaves. Microgreens can have surprisingly strong flavors considering their small size, though not as strong as ripe greens and herbs.

Microgreens are used as a garnish and flavor accent mainly in fine dining restaurants. These restaurants place a strong emphasis on both the creative presentation and flavor of their dishes. The fresh and delicate appearance of Microgreens adds beauty and dimension combined with a variety of different flavor elements.

Dubbed as one of the culinary buzzwords of 2008 by National Public Radio, microgreens are a popular foodie trend. Used by chefs to stimulate and enhance the dining experience, microgreens infuse flavor and innovation into their culinary creations.

The National Restaurant Association released its list of the top food and beverage trends for 2009. The list, made up of survey results from more than 1600 chefs, shows microgreens at No. 5 in the product category.

History

Microgreens have been produced in the United States since the mid-1990s in Southern California. Initially, very few varieties were offered. The basic types; Arugula, basil, beets, kale, coriander, and a mix called Rainbow Mix. They are now grown in most areas of the country with a growing number of varieties being produced.

A form of micro-vegetables that is sold in a specialized growing medium; Cellulose pulp (paper) has been produced in Europe since about 2002.

Microgreens versus sprouts

Microgreens are not the same as sprouts. Some articles on microgreens characterize them as being very similar to sprouts. There are several important differences. Understanding the different production methods for each can help clear up any confusion between them.

The sprouts are simply germinated seeds. What is eaten consists of the underdeveloped pale seed, root, stem and leaves. The FDA seeks to regulate all companies that produce outbreaks due to numerous food poisoning outbreaks. Salmonella and Escherichia coli 0157: H7 have been the leading causes of disease outbreaks associated with outbreaks. Commercial sprout processors must follow rigorous FDA production guidelines that include multiple laboratory tests of each batch, including drained water for the presence of pathogenic bacteria, to minimize the threat of foodborne illness.

Many retail packages of sprouts actually carry an FDA warning that reads, “The FDA cautions that people who want to reduce the risk of foodborne illness should not eat sprouts raw.”

The shoots are produced entirely in water. The seed is never actually planted. A high density of seeds are placed inside germination equipment or in closed containers such as glass jars. The seed germinates quickly due to the high levels of humidity and humidity that are maintained in the enclosures. The seeds can also be germinated in bags that are repeatedly soaked in water. The germination process occurs in the dark or in very little light. These dark, humid and crowded conditions are ideal for the rapid growth of dangerous pathogenic bacteria.

After a day of soaking and a few days of rinsing in water only (2-6 or more times a day to prevent spoilage such as mold), the sprouted seeds are ready for consumption. This is long before the expansion of the leaves. These sprouted seeds are generally sold as a tangled mass of very pale roots, stems, and leaf buds. Microgreens cannot be grown with these methods.

Microgreens are not grown in water. The seeds are planted and grown in the ground or in a soil substitute, such as peat moss or other fibrous materials. They should be grown in conditions of high light, low humidity, and good air circulation. Seed density is a fraction of what is used in sprout processing so that each individual plant has room to grow and develop. Most varieties require 7 to 14 days to grow, some much longer. Once the leaves are fully expanded, the micro-vegetables are ready for harvest. They are cut above the soil surface and packed rootless. Some microgreens are sold while they are still growing so that the end user can cut them.

If the stem is cut leaving the root behind and it does not grow in water, it is a microgreen, not a sprout. Microgreens that are grown in the brightest light with plenty of space and good ventilation have greater vigor resulting in more color and flavor.

Ideal conditions for growing microgreens do not encourage the growth of dangerous pathogens. These growing methods would not work for sprout production.

To minimize confusion, it is important to avoid using words like “sprouts” or “sprouts” when writing or describing micro-vegetables. FDA inspectors don’t always understand the differences, which could put the microgreen producer in a position to explain them. There could be confusion if the grower has described microgreens as something similar to sprouts. Writers do everyone a disservice when they swap the two terms. The FDA will consider compliance actions against any party that grows sprouts commercially, that does not have effective preventive controls in place, that involve extensive microbial testing and FDA oversight.

Microgreens have much stronger and more developed flavors than sprouts, making them an ideal garnish with a wide range of leaf shapes, textures, and colors.

General specifications of a microgreen

A microgreen consists of a central stem that has two fully developed cotyledon leaves and usually a pair of true plant leaves. Differences in leaf size and configuration are based on the specific plant variety. For example, Micro Borage is a very large microgreen. At one inch tall, it has a pair of very large cotyledon leaves and has no true leaves. By comparison, Micro Mint has extremely small cotyledon leaves and will have three to four sets of true leaves about an inch tall. More typical in leaf size and configuration is Micro Basil at about one to one and a half inches tall, which has cotyledon leaves and a set of small true leaves.

The seeds used to grow microgreens are the same as those used for herbs, vegetables, and full-size greens. Microgreens are simply seedlings that are harvested before they grow into larger plants.

Microgreens and nutrition

It has become an urban legend that microgreens possess high concentrations of various beneficial and nutritional compounds. Numerous articles and websites claim that microgreens are the ultimate nutritional miracle food. The fact is, no micro-vegetable studies have been done to substantiate any of these claims. Of course, it would be beneficial for us to state that microgreens are a kind of superfood. Micro-vegetables are most likely to have a lower nutritional value than normal-size vegetables and herbs. Some sprouts have been said to contain particularly high concentrations of certain chemoprotective compounds, however the highest concentration of these is found in the seed. Since the sprouts are consumed with the seed still attached, this may explain these results. If people feel that they really want more of these compounds, they should simply eat the seed before it sprouts. Of course, microgreens are not sprouts. Microgreens are cut at the stem and have no attached roots or seeds, so there would be no reason to think that these compounds exist in particularly high amounts. Fresh Origins does not rely on unsubstantiated claims to sell its product. If at any time reliable nutritional studies are done on microgreens, and they show high values, Fresh Origins will be very happy to promote them.

The USDA has weighed in on the situation: Although research suggests a promising role for SGS (sulforaphane glucosinolate) in promoting health, the research results do not allow for definitive scientific conclusions about specific health benefits. At this time, the US FDA has not reached such conclusions or authorized any claims specifically for SGS or broccoli sprouts. Microgreens are not mentioned.

Regarding the nutritional value of sprouts, the USDA has listed the nutritional value of sprouts compared to full-size broccoli. In short, broccoli sprouts have significantly less nutritional value compared to full-size broccoli. It is noteworthy: the sprouts were lower in protein (1.4 compared to 2,324 mg.), Fiber, Vitamin A (561 compared to 1,082.64 IU), Riboflavin (none were found in the sprouts compared to 043 mg.) , Vitamin B-6 (. 07 vs. 112 mg.), Vitamin C (20 vs. 58.188 mg), Iron (0.22 vs. 665 mg). This ties in with microgreens in the sense that the younger form of broccoli (sprouts) has a lower nutritional value than mature broccoli, so it stands to reason that microgreens also have a lower nutritional value than their counterparts of full size.

Microgreens varieties

Commonly grown varieties of microgreens include amaranth, arugula, beets, basil, cabbage, celery, chard, chervil, coriander, watercress, fennel, kale, mustard, parsley, radish, and sorrel. Several varieties can be mixed after harvest to create a mix of flavors and colors.