These are the only meatballs I eat during Christmas! Delicious!
Most species of Oncidium orchids produce dozens of small flowers at the same time, giving us a wonderful show that lasts for several weeks. The flowers can be yellow, white, red, pink, green or brown.
The shape of these flowers can vary, but they all share a common feature: the lower petal is always perpendicular to the side petals. The characteristic shape of the flowers gives Oncidium orchids their common name of dancing orchids .
There are hundreds of species of orchids, all native to tropical and subtropical areas, which include the Andes mountains, the humid forests of Jamaica, and the tropical river valleys of Brazil, Ecuador, and Peru.
If the relative humidity drops below 50%, use a pebble tray or humidifier to increase the humidity in the air. Grouping plants together also helps maintain a good level of humidity around them. You can spray a little water on the leaves every day.
Oncidium orchid plants need a lot of light but cannot tolerate direct sun. If you can’t place them near a window, use artificial lighting, such as fluorescent bulbs.
Use a warm white tube and a cool white tube under a spotlight. Place orchids 20 centimeters under light for 14 to 16 hours a day. Make sure they stay in the dark during the night, plants need to rest too.
Keep the orchid’s potting soil slightly moist during the growing season. Be careful not to overwater and remember that Oncidiums store water in their pseudobulbs, making them more tolerant of dry soil than wet ones.
Water less during other times of the year, allowing the soil to dry well between one watering and the next.
If you wish to transplant the orchid, remember that the best time to do so is immediately after flowering. This will allow the plant to create new and beautiful flowers while having a more nutrient-rich soil available.
A team of Turkish archaeologists has discovered the remains of what is believed to be a 3,000-year-old castle from the Armenian kingdom of Urartu (Ararat) submerged underwater in Lake Van.
The underwater excavations were led by Van Yüzüncü Yıl University and the governorship of Turkey’s eastern Bitlis Province. The castle is said to belong to the Iron Age Armenian civilization also known as the Kingdom of Van, Urartu, Ararat, and Armenia.
The lake itself is believed to have been formed by a crater caused by a volcanic eruption of Mount Nemrut near the province of Van. The current water level of the reservoir is about 150 meters higher than it was during the Iron Age.
“Civilizations living around the lake set up large villages and settlements while the water level of the lake was low, but they had to leave the area after it increased again,”
said Tahsin Ceylan, one of the researchers of the newspaper.
The researchers are expecting to conduct further excavations to reveal the full scale of this discovery. The discovery is expected to attract tourism.
Although now within the borders of the Republic of Turkey, the Lake, and town of Van is the very heartland of Armenian civilization since times immemorial. In fact, so much so, that it is considered the very place where Armenian ethnic identity was first born. According to the records of the 5th-century Armenian historian Movses of Khorene, Hayk (the legendary founder of the Armenian nation) settled near Lake Van in 2492 BC where he first founded the village of Haykashen and build there the mighty fortress of Haykaberd.
At the very shores of Lake, Van Hayk assembled his army and told them that they must defeat the Babylonian tyrant king Bel who had marched against him and his people, or die trying to do so, rather than become his slaves. At Dyutsaznamart (meaning: “Battle of Giants”) near Lake Van, Hayk finally defeated Bel. Hereafter Hayk named the region where the battle took place after his own name and the site of the battle Hayots Dzor (meaning: “Valley of the Armenians”). Thus the Armenian nation and its first free kingdom were born on the very shores of Lake Van after which the Armenians call themselves ‘Hay’ and their country – ‘Hayk’ or ‘Hayastan’, in honor of the legendary founder Hayk.
The ancient Hittite inscriptions deciphered in the 1920s by the Swiss scholar Emil Forrer testify to the existence of a mountain country called ‘Hayasa’ and its vessel lying around Lake Van. The Annals of Mursili (14th century BC) describes the campaigns of Mursili against Hayasa:
And when I arrived in Tiggaramma, the chief cup-bearer Nuvanza and all the noblemen came to meet me at Tiggaramma. I should have marched to Hayasa still, but the chiefs said to me, ‘The season is now far advanced, Sire, Lord! Do not go to Hayasa.’ And I did not go to Hayasa.
It was exactly the works of Movses of Khorene that led to the initial discovery of the Armenian kingdom of Van (Urartu). The existence of this kingdom was unknown to science until the year 1823 when a French scholar, J. Saint-Martin, chanced upon a passage in the ‘History of Armenia’ by Movses of Khorene who had recorded the kingdom in great detail. Inspired by these writings Jean Saint-Martin sent a team to the described location and discovered a kingdom completely unknown to Western academia at the time.
Khorenatsi had described the ancient settlements in Van and attributed them to one of the descendants of Hayk; Ara the Beautiful son of Aram. His description exactly matched, the later discovered, Assyrian clay tablet attributing the foundation of the kingdom to the first king of Urartu; King Aram (c. 860 – 843 BC).
“Urartian history is part of Armenian history, in the same sense that the history of the ancient Britons is part of English history, and that of the Gauls is part of French history. Armenians can legitimately claim, through Urartu, an historical continuity of some 4000 years; their history is among those of the most ancient peoples in the world.”
– Mack Chahin, The Kingdom of Armenia, A History, 1987, revised in 2001
The lake was the center of the Armenian kingdom of Ararat from about 1000 BC, afterward of the Satrapy of Armenia, Kingdom of Greater Armenia, and the Armenian Kingdom of Vaspurakan. Along with Lake Sevan in today’s Armenia and Lake Urmia in today’s Iran, Lake Van was one of the three great lakes of the Armenian Kingdom, referred to as the Seas of Armenia. Its name “Van” is one of the ancient Armenian words for “town” which is still reflected in many Armenian toponyms such as Nakhichevan (meaning: “place/town of descend”), Stepananvan (meaning: “town of Stepan”), Vanadzor (meaning: “valley of Van” ), Sevan, and even the capitol city of Armenia; Yerevan.
Lake Van and its adjacent town also named Van is today part of Turkey, however, its historic Armenian traces are still visible. At the very center of this lake, there is an island called Akhtamar that still holds a thousand-year-old Armenian church; the Cathedral of the Holy Cross.
Armenians lived in Van up until the early 20th century when Armenians were prosecuted by the Ottoman Turks during the Armenian Genocide. One of the last stands of the Armenian people known as the Resistance of Van, where over 55,000 Armenian civilians were massacred by Ottoman militias and bandits, was extensively discussed in newspapers of that time around the world.
The resistance occupies a significant place in Armenian national identity because it symbolizes the Armenians’ will to resist annihilation at the very heartland of the Armenian people.
The hunter-gatherers who settled on the banks of the Haine, a river in southern Belgium, 31,000 years ago were already using spearthrowers to hunt their game. This is the finding of a new study conducted at TraceoLab at the University of Liège.
The material found at the archaeological site of Maisières-Canal permits establishing the use of this hunting technique 10,000 years earlier than the oldest currently known preserved spearthrowers.
This discovery, published in the journal Scientific Reports, is prompting archaeologists to reconsider the age of this important technological innovation.
The spearthrower is a weapon designed for throwing darts, which are large projectiles resembling arrows that generally measure over two meters long. Spearthrowers can propel darts over a distance of up to 80 meters.
The invention of long-range hunting weapons has had significant consequences for human evolution, as it changed hunting practices and the dynamics between humans and their prey, as well as the diet and social organization of prehistoric hunter-gatherer groups.
The date of invention and spread of these weapons has therefore long been the subject of lively debate within the scientific community.
“Until now, the early weapons have been infamously hard to detect at archaeological sites because they were made of organic components that preserve rarely,” explains Justin Coppe, researcher at TraceoLab.
“Stone points that armed ancient projectiles and that are much more frequently encountered at archaeological excavations have been difficult to connect to particular weapons reliably.”
Most recently published claims for early use of spearthrowers and bows in Europe and Africa have relied exclusively on projectile point size to link them to these weapon systems.
However, ethnographic reviews and experimental testing have cast serious doubt on this line of reasoning by showing that arrow, dart, and spear tips can be highly variable in size, with overlapping ranges.
The innovative approach developed by the archaeologists at TraceoLab combines ballistic analysis and fracture mechanics to gain a better understanding of the traces preserved on the flint points.
“We carried out a large-scale experiment in which we fired replicas of paleolithic projectiles using different weapons such as spears, bows and spearthrowers,” explains Noora Taipale, FNRS research fellow at TraceoLab.
“By carefully examining the fractures on these stone points, we were able to understand how each weapon affected the fracturing of the points when they impacted the target.”
Each weapon left distinct marks on the stone points, enabling archaeologists to match these marks to archaeological finds. In a way, it’s like identifying a gun from the marks the barrel leaves on a bullet, a practice known in forensic science.
The excellent match between the experimental spearthrower sample and the Maisières-Canal projectiles confirmed that the hunters occupying the site used these weapons.
This finding encourages archaeologists to apply the method further to find out how ancient long-range weaponry really is. Future work at TraceoLab will focus on adjusting the analytical approach to other archaeological contexts to help reach this goal.
While excavating an ancient Egyptian cemetery, archaeologists made a rare discovery: an ovarian tumor nestled in the pelvis of a woman who died more than three millennia ago. The tumor, a bony mass with two teeth, is the oldest known example of a teratoma, a rare type of tumor that typically occurs in ovaries or testicles.
A teratoma can be benign or malignant, according to the Cleveland Clinic, and it is usually made up of various tissues, such as muscle, hair, teeth or bone. Teratomas can cause pain and swelling and, if they rupture, can lead to infection. In the present day, removal of the mass is the typical treatment.
Only four archaeological examples of teratomas had previously been found — three in Europe and one in Peru. The recent discovery of a teratoma in the New Kingdom period cemetery in Amarna, Egypt, both founded around 1345 B.C., is only the fifth archaeological case published, making it the oldest known example of a teratoma and the first ancient case found in Africa.
Amarna was a short-lived city on the eastern bank of the Nile River, about halfway between the cities of Cairo and Luxor (ancient Thebes). It functioned as the center of pharaoh Akhenaten’s worship of the sun god Aten and was home to his royal court.
Although the city included temples, palaces, and other buildings that supported a population of around 20,000 to 50,000, it was abandoned within a decade after Akhenaten died in 1336 B.C., the study reported.
Four large cemeteries associated with Amarna have been investigated by archaeologists. In one tomb in the North Desert Cemetery that consisted of a shaft and a burial chamber, researchers found the skeleton of an 18- to 21-year-old woman wrapped in a plant fiber mat.
She was buried with a number of grave goods, including a ring decorated with the figure of Bes, a deity often associated with childbirth, fertility and protection.
During excavation, archaeologists noticed something unusual in the woman’s pelvis: a bony mass, about the size of a large grape, with two depressions that contained deformed teeth.
Gretchen Dabbs, a bioarchaeologist at Southern Illinois University Carbondale, and colleagues published the discovery of this tumor online Oct. 30 in the International Journal of Paleopathology. Ruling out other diagnoses, they suggested that the presence of teeth and the location within the woman’s pelvic region indicated it was an ovarian teratoma.
The Bes ring may hint that the teratoma was symptomatic, as the possible “magico-medical” object was placed on the woman’s left hand, which was folded across her lap above the teratoma. This may mean the woman “was attempting to invoke Bes to protect her from pain or other symptoms, or aid in her attempts to conceive and birth a child,” they wrote in their study.
“By 18-21 years, this individual probably would have been someone’s wife,” Dabbs told Live Science in an email, but there is also “little doubt she was working in some fashion.”
Previous research at Amarna has suggested that women this age were engaging in a range of trades, which might have included working on state-level building projects, brewing beer, or tending to household gardens and livestock.
Allison Foley, a bioarchaeologist at the College of Charleston in South Carolina who was not involved in the study, told Live Science in an email that this discovery is important because “teratomas are very rarely identified archaeologically.”
The Amarna example demonstrates how researchers can learn more about what living in ancient Egypt was like, Foley said, and the “presence, location, and possible symbolic importance of the Bes ring as a token of protection and fertility is particularly fascinating and evocative.”
Dabbs is still working on the full analysis of the hundreds of skeletons excavated last year from the North Desert Cemetery at Amarna. But future plans include looking into biological relationships among the people buried there, as well as further investigating other Egyptian burials with potential “magico-medical” objects.
Learn the secrets to milling flour at home for your best homemade bread, and the nutritional benefits of doing so.
In a quest for healthier, tastier eating, many folks have returned to the art of baking bread. What they don’t realize is that they go to all that trouble to get good flavor with flour that may be a bit short on nutrients when compared with the wheat it’s been milled from. That’s right — depending on the type, flour can lose up to 45 percent of its nutrients through oxidation within the first 24 hours of milling, and 90 percent within the first three days.
So what’s a home baker to do for best flavor and nutrition? Grind your own grain fresh, of course. With a hand-powered mill you can grind the wheat (and other grains) needed for a pound-sized loaf of whole-wheat in less than 5 minutes — and you’ll burn a few calories in the process.
Of the 44 known nutrients essential for good health, only four are not found in wheat: vitamins A, B12 and C, and the mineral iodine. Commercial wheat milling to create white flour removes bran and germ, resulting in flour that is missing up to 80 percent of its nutrients. Manufacturers do enrich commercially made flour, but with only four nutrients. So what about the other 40? And the fiber?
Maybe you think all those nutrients would be destroyed in a 350-degree oven anyway, but not so, according to Sue Becker, founder and owner of BreadBeckers Inc. and former industrial food scientist. First, even though we bake bread at 350 degrees or hotter, bread is done when its internal temperature reaches 185 degrees. In a recent interview, Becker explains that the enzymes in the grains make the nutrients more bio-available when they are heated. Some nutritional value may be lost, but some is enhanced by this design. She also points out that the vitamin E found in whole wheat is not destroyed by cooking. Convinced? Let’s get started grinding grain at home.
Before you go shopping for wheat, you need a mill to grind it. Grain mills come in two types: the electric impact mill that bursts the grain open, and the burr mill, which rubs the grain between two wheels of stone or stainless steel. Neither type of mill is better than the other; you simply need to know how you’ll use it before buying. If all you want is whole-wheat flour, any mill on the market can deliver. But if you want to crack your grains for grits, mill oily grains, seeds or beans, a burr mill might prove more useful. Generally, burr mills are hand cranked. Don’t let that deter you, though. Many come with motor and bicycle kits. With a little do-it-yourself spirit, most folks can handle this adaptation with no problem. The advantage of the impact mill is speed. It can mill enough flour for a batch of muffins in less than a minute — but it produces only flour.
You don’t have to grow your own wheat to grind your own flour. If you want a local product, ask around at your local farm store to see if anyone knows a wheat grower in the area. If you can’t find a local farmer, check out the nearest bulk food supplier. I buy Wheat Montana wheat from a grocer that stocks bulk foods. A 50-pound bag costs $28 to $42 depending on the variety.
To make bread, or any kind of yeast dough, use a hard white spring wheat or hard red wheat. The red has a stronger flavor and darker color than the white. Some folks prefer stronger flavor in their daily loaf; but for something like pizza crust, where you want a milder flavor, use the white. Spring wheat has a higher protein content, which gives you a lighter loaf. To make pastries, cakes, pancakes, or any product using baking soda or baking powder, use soft white wheat. The hard wheat will work here, but the soft wheat will give your product a lighter texture.
You don’t have to mix store-bought white flour with your whole wheat. The secret to light, soft bread is to make it immediately after grinding your grain. If baking with whole wheat is new to you, and your bread is not light enough for your palate, try adding egg, honey or lecithin to your recipe. Some folks will start with a half-and-half recipe and slowly replace the white flour with whole grain until they are used to the flavor and texture of 100-percent whole wheat.
If you want to adapt a recipe you’re already comfortable with, just replace all flour products in it (flour, germ, gluten) with freshly ground flour. Measure the flour after milling, as you will get more than 1 cup of flour from 1 cup of wheat — how much more will depend on the variety and the coarseness of the grind. In my experience, whole wheat tends to be drier than white flour, so your dough will not be as sticky and you will probably not add as much in the kneading process. Baking times should be comparable.
If you want the health benefits of grinding your own grain, don’t be tempted to add gluten to your recipe. According to the Whole Grains Council (WGC), “If the grain has been processed, the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.” Becker says adding the additional gluten to the whole wheat upsets that balance that the WGC refers to, thus rendering the bread no longer “whole grain.”
Since I buy my wheat in 50-pound bags, I have to store it somewhere. If kept in an environment free of pests and moisture, wheat will keep indefinitely. In fact, legend holds that wheat kernels found in Egyptian pyramids have sprouted. When I bring my wheat home from the store, I pop the bag into the freezer for three or four days to kill any unwanted pests that may have made it home from wherever the bag has been. I then take it out and bring it up to room temperature — this may take a day — before transferring it into a food-grade, 5-gallon bucket, preferably one with a lid that screws off easily and has a rubber gasket to keep out any moisture. If you put the grain in the bucket right out of the freezer, it will produce moisture inside from the change in temperature. Likewise, if you choose to store your wheat in the freezer, you will need to bring it up to room temperature before milling.
Who can resist the smell of bread, fresh from the oven? Or whole-wheat pancakes heavy with home-churned butter and maple syrup? What about tortillas, soft and warm, right off the griddle? Someone once asked me how my whole-wheat bread turns out so light and soft. Now you know my secrets. And it’s not only healthier, it tastes better, too.
Carol J. Alexander grinds her grains with a Country Living Grain Mill operated with an old washing machine motor. She uses the freshly ground flour for her daily bread, pancakes, tortillas and more.