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Later this month the Pro Football Hall of Fame will enshrine its Class of 2013. There are 23 Modern Era Quarterbacks (bulk of their career played after 1950) in the Pro Football Hall of Fame. Only one, Warren Moon, is Black.

When it comes to pro team sports Halls of Fame other than ice hockey, that is an anomaly.  Every other position in football, plus the basketball and baseball halls, is loaded with African American athletes. Why is the quarterback position so different?

The obvious answer is opportunity. NFL quarterback is the most complicated and arguably the most important position in professional team sports. Yes, pitchers dominate in baseball but even the best starter only plays one game in five. And a goalie can win an NHL playoff series nearly by himself, but they don’t run the offense and they are rarely team leaders.

Historically, Blacks are woefully under-represented at the quarterback position in the NFL. Marlon Briscoe of the Broncos was the first starting quarterback in the modern era, and that occurred in 1968. The general practice of the era was to convert Black college quarterbacks to defensive back, running back, or wide receiver where they would not be forced to lead their teammates or think quite so much.

So if under-representation at the position is the reason behind a lack of African-American Hall of Fame quarterbacks, who among the current and recent Blacks manning the position have the best shot at joining Moon as a Black Hall of Fame Quarterback?

After reviewing the list of quarterbacks enshrined in Canton, there seem to be two qualifiers to becoming a Hall of Fame Quarterback; multiple championships and statistical excellence. Only Joe Namath and Bob Waterfield fail to fit that pattern and both can claim extenuating circumstances.

Namath was the catalyst of perhaps the most significant game in NFL history (Super Bowl III when he guaranteed victory for the AFL Jets over the heavily favored NFL Colts which created league-wide parity in the minds of fans); and Waterfield was a glamorous and popular Hollywood party boy for successful L.A. Rams teams as the league was establishing itself in the 1950s and eventually married buxom movie star Jane Russell.

Both Namath and Waterfield were good players, but not at the level of front line Hall of Fame Quarterbacks like Joe Montana, Johnny Unitas, Dan Marino, or Troy Aikman. So which Black quarterbacks might be up to that level?

So far, there has not been a Black quarterback who has won multiple Super Bowls.  But there are four that we have identified with the statistical excellence to match well with legends like Sonny Jurgensen, Y.A. Tittle, Fran Tarkenton, and Dan Fouts who also never won a championship.  Those four Black quarterbacks that one could reasonable expect to see in Canton are:

• Randall Cunningham
• Michael Vick
• Steve McNair
• Donovan McNabb

And as a pick along the lines of Namath, how about Doug Williams who proved conclusively in Super Bowl XXII that a black man can lead a team to the most prestigious team sports title on the planet? It’s too early to tell with Cam Newton and RG III, but it’s gratifying to note that Blacks have become equals behind center in the NFL.

 

I absolutely love all things Americana. Visual reminders of the way things used to be at their most ideal. Small town living where the produce was grown by Mr. Brown and delivered daily to the one café in town to sustain the miniscule population and where Mrs. Thompson dons her apron while making fresh pies for the 4^th of July picnic at the lake. Where the flatbed Chevy is filled with happy kids that just got out of school for the summer and somewhere the iconic sounds of Mel Allen calling the Yankees game can be heard squeaking out of the transistor radio “How about that…”.

But this place, Fuddruckers, has had me in a mental quandary since the first time I ate there. On paper, this franchised corporation is everything I should repeal. Huge warehouse style eateries involved in massive service of hamburgers, located predominantly in (or near) shopping malls. There is no Mrs. Johnson or Mr. Brown here….but wait! Perhaps there is—if only in spirit.

What drew me to Fuddruckers and propelled into the internal mental debate between right-and- wrong, is exactly what propelled me to begin this column. The business side of this establishment is not only unique, which is a huge accolade these days, but brilliant as well.

Let’s pop the hood of this early model Ford and see what I’m talking about.

First off, anybody that has managed a restaurant before knows that one of the only costs that you can affect on a daily basis is labor. As a manager I used to constantly walk the tightrope of servers to clients to find the proper balance of money going out to money coming in without sacrificing service or reputation. Fuddruckers does without the servers entirely. You walk in and scope the huge printed menu on the wall and step to the ALWAYS lively and positive cashier to make your way through options. Pay then sit. I know this is not unique, but this is not “fast food.” The quality and décor help tremendously. On each table is a roll of brown (recycled) paper towels. Again, Brilliant! This not only allows the diner to use as much or as little cleaning accoutrement to their meal but allows the minimal bus staff to peer over the whole dining room from one vantage point and see which tables are running short, without having to x-ray vision the small metal boxes that host the single ply sheets that launch out 15 at a time.

Their patented, “Build Your Own, Market Fresh Produce Bar,” in the middle of the dining room is a burger-fixens bar fit for a king, and it’s replenished regularly. All farm fresh produce—never frozen (nothing is frozen here)—of tomatoes, lettuce, pickles, peppers, etc. This cuts back on the kitchen staff having to assemble with little to no care with the pre-conceived appropriate amount per burger. Pile it on!

State of the art-touch screen soda fountain. Kids line up just to use it because it is so “Jetsons.”

The menu selections are rare, exciting and healthy. Where else can you get a fresh Bison or Elk burger? And, if you haven’t, you should. The dessert counter is done in the soda fountain décor of yesteryear and across the room from the main course activity as to not interfere. The brilliant part about this is that you can’t leave the building without passing the counter.

But it is the décor in general for me. Checkered table cloths, rich exposed wood, corrugated metal siding (easy to clean), light fixtures with soft light instead of anything resembling fluorescent, real wood chairs and tables like at grandma’s house, and an antique Queen-Mary housing extra sauces!

Whoever designed the Fuddruckers concept and business plan did it right, it is only a shame that I will never meet them because they are probably at their home in the Hamptons. And my quandary begins again.

4910 Dublin Blvd., Dublin, CA 94568    (925) 551-8052

 

The world as we know it of the large domestic cars has diminished over the years and the count has been at two—until now. The rebirth of the all-new Chevrolet Impala gives us a third choice. This new option is an excellent choice demonstrating how much Chevrolet has improved its quality and styling.

The all-new, tenth-generation Chevrolet Impala is a major departure from the direction it had fallen to. The 2014 Impala hits the show rooms now with expressive styling loaded with features and content, new levels of safety equipment, improved handling, and power. The new Impala is made from the same platform and gear as the Buick Lacrosse.

The 2014 Chevrolet Impala sedan is available in three trim levels LS ($27,535), LT ($29,785), and LTZ ($34,555). It is currently available with two engines: 4-cylinder 2.5-liter (MPG: City 21/Hwy 31) gasoline and 3.6-liter V6 gasoline (MPG: City 18/Hwy 29). Both engines are mated to a 6-speed automatic transmission. The Impala is front-wheel drive, assembled in Canada, and also will get a 2.4-liter I4 mild hybrid in the near future.

The styling of the 2014 Impala sedan features a sleek coupe-like design. The bold front-end has a strong resemblance to the new Chevy Camaro. Gone is the old stodgy and bland look; replaced with an upscale, sculptured exterior and interior. The Impala had fallen into the rank and file of a popular fleet and rental vehicle. Chevrolet has decided to limit sales in the fleet and rental market to help increase overall long term value. This car is too beautifully-crafted to be just another car over-populating a car rental parking lot.

The 2014 Chevrolet Impala features high-end luxury design cues familiar on upscale, more expensive European models. The Impala lines favor those of a sports coupe with the roof dramatically sloping into the trunk area. The overall profile is substantial and powerful with hefty hips and dynamic body creases. The 2014 Impala comes standard with projector beam headlights, 18-inch wheels, electric variable-assist power steering, Bluetooth ® and a huge trunk with 18.8-cu.-ft.

The cabin is designed to be quiet and plush thanks to the use of high quality materials. The Impala can be purchased with a wide array of high-tech gadgetry including Cross Traffic Alert, Forward Collision Alert, Navigation, Side Blind Zone Alert, Rear vision Camera System, remote vehicle start and motorized screen – CD/MP3 player.

The seats front and back were very comfortable. Driving our test model up to Roseville with four other full-size adults, everyone was comfortable for the entire ride including my Dad who sat on the hump in the middle of the back seat. The massive trunk gave us plenty of room for all of the food that my Mom brought up to my sister’s house. The dash had both an elegant and sporty flare with flowing lines and chrome highlights. The top of the dash has a design reminding me of a stingray wrapping around and projecting over the eight-inch center touch screen.

Room for improvement:

• I couldn’t get the Forward Collision Alert to work; however, it could have been operator error

Cool Features:

• Push-button start
• Four door EZ Key passive entry system
• Second row Skylight with power front sunroof
• Cubby hole area perfect for your phone, and close to a power outlet

The standard safety equipment on the 2014 Impala comes with anti-lock disc brakes, traction and stability control, a 10-airbag system, theft deterrent system, full-speed-range adaptive cruise control, collision mitigation braking, forward collision alert, lane departure warning, side blind zone alert, rear cross traffic alert, rear camera, and rear-park assist.

In Summary – The 2014 Chevrolet Impala provides a fighting chance for Chevrolet to get back in the large car game. It is beautifully designed, powerful, comfortable, handles great, and is full of technology. There may be a battle to convert buyers who remember the lack-luster past versions, but if any model can do it this new Impala definitely has what it takes.

Specifications

2014 Chevrolet Impala LTZ Sedan

Base price:                  $35,770 as driven: $39,510 (including destination)

Engine:                         6-Cyl, 3.6-Liter SIDI V6

Horsepower:               305 @ 6800 RPM

Torque:                        264 @ 5300 RPM

Transmission:                6-speed Automatic

Drive:                          Front Wheel-Drive

Seating:                       5-passenger

Turning circle:            38.8 feet

Cargo space:               18.8 cubic feet

Curb weight:               3800 pounds

Fuel capacity:               18.5 gallons

EPA mileage:              City 18/Hwy 28

Wheel Base:                 111.7 inches

Warranty:                    5 years/100,000 miles powertrain limited

Also consider:             Chrysler 300, Ford Taurus, Nissan Maxima, Toyota Avalon, and
Hyundai Azera

 

 

 

 

Summer is official now…and even those of us who love to cook welcome an occasional break from working in a warm kitchen. But this doesn’t mean you’ll see me in a drive-thru line. So much of July’s bounty requires little or no cooking, the farmers’ market is my fast-food vendor of choice.Without so much as breaking a sweat, I can easily think of dozens of ways to feast on heirloom tomatoes, figs, watermelon, peaches, nectarines, plums, and yet another crop of glorious strawberries.

And then there’s the corn—now at its peak of perfection. Technically corn doesn’t really require cooking, but it’s difficult to resist the thought of melting butter running down your arm. (sigh) But when the occasional change of pace is in order, take it outside.

Travelers to Mexico are often seduced by some of the world’s best fast food prepared right on the streets: ears of corn grilled over an open fire; then slathered with a spicy dressing and rolled in crumbled sharp cheese. Eaten right off the cob, each messy bite is the perfect balance of sweet, salty, spicy, and smoky—all accentuated with a bracing splash of acidity from fresh lime.

Does this sound like gilding the lily? You bet it is. But there’s a reason this flavor combo remains popular with people of all sorts of dietary persuasions: It simply tastes great.I’ll be the first to admit this may not be the most prudent way to meet your recommended daily quota of veggies, but since fresh corn is available for only a few months each year I consider this recipe a justifiable indulgence.

Mexican Street Corn is traditionally cooked outdoors, but an indoor grill—or even the oven broiler, in a pinch—will still render a delicious result. Some may insist upon taking a shortcut and quickly cook husked ears of corn directly on the grill; but taking the time to first soak the ears in water and then grill them in their husks ensures the kernels remain plump and moist, rather than becoming dry and chewy.

Even with “peasant” recipes such as this, it’s important that each ingredient be of the highest quality, and treated with the utmost respect. That means freshly-picked corn, bursting with natural sugars. And unless you’re growing corn in your backyard, there’s only one place to find it.

Just so the finished dish receives the attention it deserves, I prefer to serve this either alone as a first course or as a Meatless Monday entrée, alongside a big green salad, a platter of sliced vine-ripened tomatoes, and a loaf of crusty artisan bread—all purchased at the farmers’ market. Colorful, easy, and utterly delish!

Mexican Street Corn

4 ears farm-fresh corn on the cob, husks on

1/2 cup mayonnaise

1 teaspoon chipotle chili powder

1 cup finely grated Cotija* or Parmesan cheese

Coarse (kosher) salt

2 limes, cut into wedges for serving

Carefully peel back the corn husks, leaving them attached at the base of the cob. Pull off and discard as much of the corn silk as possible (the rest will come off easily after it’s grilled.) Fold the husks back over the kernels.

1. Soak the ears in a large bowl of cold water for about 30 minutes. (If needed, place a plate on top of the corn to ensure it is completely submerged.) This step will keep the kernels moist by creating steam, and prevents the husks from burning on the grill.
2. Preheat a grill to medium-hot. In a small bowl, mix together the mayonnaise and chili powder.(Feel free to play with the basic mixture to suit your personal taste—e.g., consider adding minced garlic; chopped fresh cilantro; a squeeze of fresh lime juice; a bit of ground cumin, or a dash of cayenne for added zip.)Cover and refrigerate. Place the cheese on a large plate or in a gratin or other oblong dish.
3. Remove the corn from the water, drain, and squeeze out any excess water.
4. Place the damp corn on an oiled grill and cook, turning often, until the husks are lightly charred all over, about 30 minutes. When cool enough to touch, peel back the husks completely, keeping them attached to form a “handle.” Brush away any remaining corn silk.
5. Holding the husk/handle, have each guest brush the mayonnaise mixture evenly over the warm corn kernels, then roll in the cheese and season lightly with salt if desired. Pass lime wedges at the table for squeezing over the corn.Serves 2 as an entrée, or 4 as a first course.

 *look for this Mexican cheese in Latin markets and many well-stocked grocery stores

 The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM or visit their web site at www.pcfma.com.This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well.

 

 

There’s nothing like the sound of a rousing Sousa march, or a touching patriotic song, to bring out pride of country in the hearts of the American people. On July 4^th our great nation celebrates the founding of our country. Celebrations would not be complete without the playing and singing of patriotic music. The month of July, 237 years ago, was a landmark time in our nation’s history. Our founding fathers had the foresight to establish the colonies into a central republic called the United States of America. Music played an important part in the beginning of this great nation.

 History

Early American patriotic music usually grew out of some form of war and the outcome of the conflict. This music was used to inspire and motivate people to enlist in the military, promote valor in the field and cheer on our fighting forces. The power of music was a strong motivating force in building patriotism and love of country. It inspired emotional fervor and nationalistic pride in early times, as it does today.

Throughout history governments have empowered composers to write songs to move and motivate the populace.

Before American independence in 1776 some music classified as patriotic came from British origins. The tune Yankee Doodle was an example from this pre-independence period before the American Revolution. British soldiers mocked Americans by singing Yankee Doodle. Yankee was a negative term for Americans and Doodle meant fool or simpleton

Patriotic music first appeared in America during the Revolutionary War. Then followed the War of 1812, American Civil War, Spanish American War and the two World Wars. All of these wars contributed to a musical history of the American Republic. Some patriotic music was semi-religious in character due to the Puritan ethic of the early settlers. This form of music flourished in the 19^th Century during and after the Civil War.  After this war, music focused on rebuilding America to produce a unified front.

Composers and Their Music

The Star Spangled Banner, our National Anthem, is the most famous patriotic song in America. Most people think of Francis Scott Key (1779-1843) as the writer of the anthem. Key only wrote the poem – not the music. The tune was an old English song written by John Stafford Smith (1750-1836) an English organist and composer. It was officially adopted as our National Anthem in 1931.  E.E. Bagley (1857-1922) wrote the National Emblem March using part of the Star Spangled Banner in the tune. The words “…and the monkey wrapped his tail around the flagpole,” were added later to the tune.

Stars and Stripes Forever, America’s National March, is one of the most famous patriotic pieces ever written. The revered American composer—the incomparable John Philip Sousa (1854-1932) was known as the “March King.”  Sousa composed Stars and Stripes Forever in 1896. The melody came to him on a sea voyage returning from Europe. “When we reached the shore, I set down the measures that my ‘brain-band’ had been playing for me, and not a note of it has ever changed,” Sousa wrote. He also composed: Washington Post, El Captain, Semper Fidelis and The Liberty Bell, among many other great songs and marches.

America The Beautiful, with music by Samuel Augustus Ward (1848-1903) and the poem by Katharine Lee Bates (1859-1929) is one of our country’s favorite songs. The words for America or My Country Tis of Thee were written by Samuel F. Smith and added to an old German tune. This music was adopted by the English for their anthem God Save the Queen.

The great song, God Bless America, (America’s unofficial national anthem) was written by Irving Berlin (1888-1989) and popularized by songstress, Kate Smith in the late 1930’s. This song has become a traditional favorite played and sung at the seventh-inning-stretch in major league baseball games in America.

George M. Cohan (1878-1942) popularized patriotic songs with You’re a Grand Old Flag, Yankee Doddle Dandy and the famous World War I song, Over There.

Other memorable patriotic songs include: When Johnny Comes Marching Home, This is My Country and God Bless the USA.

The Battle Hymn of the Republic was the rallying anthem of Union soldiers. The source of the title, for John Steinbeck’s book, “Grapes of Wrath” was found in the first verse of the poem “Battle Hymn of the Republic” by Julia Ward Howe in 1862.

Many patriotic songs owe their existence to national or international conflicts. If one examines the words of these songs they illustrate, in music and words, a history of the Republic. Throughout our country’s existence change as been a hallmark of our culture but the sentiments, pride and hope found in this genre of music remain a steady constant through the ages.

Patriotic music has influenced our military, our country’s leaders and the common man. The power of music in our country’s heritage is alive and well and will live forever in the hearts and minds of America’s citizens past, present and future.

Please submit your questions and comments to banddirector01@comcast.net

Visit our website at www.danvilleband.org for up-to-date information about the Danville Community Band.

 

Okay, I admit it; I cry when a marching band goes by. I also tear up when God Bless America is sung.  While I am free to criticize my government at times and do, I consider myself a Patriot, yes a capital “P” patriot.

July 4^th, Independence Day is one of my favorite holidays. My family gets up early and heads down to the parade, which I’m proud to say still happens every year and draws a huge crowd for this little slice of Americana. We sit right there on the street corner and watch the people go by, some friends for years. There is a price to be paid for this idealic event. The price of freedom. The price of standing up for what is right in our world, often costing the lives of our brave young men and women.  America has a history of standing up, not backing down.

There are “must see” movies exemplifying this bravery. Independence Day may not be the deepest, or even the most well-acted, but for just sheer fun, it can’t be beat!  This film dates back to 1996 but I just watched it again and enjoyed it almost as much as the first time I saw it.

The aliens are coming, the aliens are coming…and this time they really are. Apparently, out of nowhere every major city in the world has a massive spaceship hovering above. These mother ships have lots and lots of baby ships. At first the thought is to see if we can make new friends but it soon becomes obvious that they are here to annihilate humans and use our resources to sustain their own lives.

Independence Day’s strong suite is not plot, obviously. It’s the resilience of mankind. It’s got good guys, better guys and superheroes. Will Smith is cocky Marine fighter pilot, Captain Steven Hiller, who has had yet another rejection from NASA. There is the nerd, played as only Jeff Goldblum can, and a host of other recognizable names including Harry Connick, Jr., Vivica A. Fox, Randy Quaid, Judd Hirsch, Mary McDonnell, Robert Loggia and Margaret Colin.

What I like most about Independence Day is its spirit of optimism. America was founded on that ‘can do’ attitude.  Bill Pullman plays President Thomas Whitmore. One morning he awakens to the find the mother ship of all mother ships literally hanging over his head. He and a few trusted others hop on Air Force One and head, well anywhere but Washington D.C. Since all the major cities have the same view in the sky, he ends up in California at Area 51—the very place where all this begun and not even the President had been privy to.

I couldn’t help but almost get to my feet and cheer when Mr. President, a former fighter pilot goes after the aliens! It’s totally unrealistic but it felt so good to have a real leader, top gun, top dog protecting the good old US of A!

So, don’t take this film too seriously. Don’t look too close, but do rent and enjoy it. It’s good family fare if the kids aren’t too young to hear some swear words. This movie just had to have a few.  All in all, Independence Day, makes you stand up a little taller, hold your head a little higher and just plain makes you proud to be an American!

Something new in theaters:  Regal Cinemas has a cutting edge new technology for the deaf and hearing impaired.  These closed-captioned glasses developed by Sony are available on 6000 screens nationwide thanks to the 20 year dream ofRegal Senior Executive, Raymond Smith Jr. whose son Ryan is hearing impaired. I believe this to be a true American in action!  As always I welcome your comments at Chastings@rockcliff.com.

 

 

 

 

Do you admit, as I do, to an information age addiction?  We are so connected.  We can share photos and our experiences and thoughts, but we can also use it to pout, gloat, and destroy.  Our e-stuff is a tool, just like a hatchet.  A hatchet can cut down a tree or it can cut off an arm.  Digital and Social media can be awesome. In the bigger picture, they can spread news and information to millions of people instantaneously. When used correctly, our safety and well being can be enhanced, but when the dark side emerges, they have the potential to cause chaos, hurt personal business, hurt financial markets and taken to extremes, can cost lives.

At its most “personal,” we can un-friend somebody who becomes a petty pain in the butt.  At its most “business,” it can do what a missive did recently. A faked Associated Press tweet was sent out by hackers saying explosions had hit the White House and the President had been injured.   In the three minutes it was up, the S&P 500 lost 135 billion dollars in value and the Dow dropped 143 points. All was recovered, but in those three minutes money could have been manipulated in a myriad of ways. That is major and it’s not the first time.

You know what? It happens every day in a smaller way on business review sites. It can be a helpful service for consumers, but more and more it is being manipulated by rival businesses or people who just don’t like somebody.

So, in thinking big and small, what makes sense?  The beauty of digital, social media is its purity of form—its innocence. The ugly is its dark side. On the business side, we don’t need more government, but isn’t it time for smart government? The FCC used to watch over broadcasters; the FTC used to watch out for consumers. Is it time they step in and monitor this new age, all the way from the small reviewing sites that sometimes seem like old school  “protection” operations, to the big ones that could crash our information infrastructure? We need to do something without stepping on our basic rights and freedom. The “personal” is simpler. We all need to grow up and use our awesome tools more responsibly. It seems to me we need to be seriously proactive. Does that make sense?

Ed has a collection of “Making Sense” commentaries in both written and audio form on his website EdBaxterMedia.com.  He specializes in integrated marketing plans and voice work.  You can reach him ed@EdBaxterMedia.com

Oh yeah, you’re thinking “Here we go again!”  Another doctor claiming that they have the secret to easy weight loss. Well first of all, we all know that dieting is “Hell on wheels.”  But that doesn’t mean that losing weight has to be that difficult.  That’s because weight gain is caused by many different factors and so dieting, or limiting foods to whatever the fad is this month, is not the big deal most authorities seem to think it is and it leads to a rebound weight gain later anyway.  What is a big deal is what your body does with the food you give it, whether its health issues that change your body’s response or from industrialized food choices. And in this context, I mean not only what your body makes of the calories you put in, but also what your brain is doing with the same information. As I wrote in a past article, your brain is a very big deal in weight management. One brain relationship is related to food options.  It turns out that we may have too many options, and your brain looks at this as a special attraction leading to increased consumption.

A recent study of the Kung San tribe (don’t forget the click sound when you say the name) of Botswana in Africa showed that their diet is 60% fat and relatively straight forward and bland, but have an average BMI of 19 (over weight is over 25, obese is 30).  In fact, many studies have shown that when an obese person is given food that has less sugar, less spices and less variety, they will automatically decrease their caloric intake dramatically. This fact has not been lost on the food industry. They are currently spending billions of dollars engineering and developing “food” that is purposely scientifically designed to maximize palatability and reward, and encourage repeat purchase and over-consumption behavior. We don’t really have a chance against this “food machine” unless we opt to stop eating those foods and start cooking our food the way we did for thousands of years—at home.

In the 1890s, 93% of food was eaten at home but now only 51% is eaten at home and a large amount of that is prepared somewhere else. Clearly, most of what we eat is highly processed, which is uniquely capable of making us fat.

Sugar intake is a good indicator of processed food intake. In 1820, sugar intake per person was the equivalent to one can of soda every five days.  Today we consume that amount every seven hours. Now that’s an increase that can’t be ignored.  Fresh potato consumption has decreased by 50% since 1960 but the consumption of processed potatoes has increased by 400% (mainly French fries and potato chips).  We have increased calories in our diet by a full 20% since the 70’s and it is food engineering that is at the heart of our desire to eat more and eat badly.

Add to this the spiral of declining health caused by these diet changes over the last few years, which predictably result in the following health problems.

1)  Increasing inflammation leading to pain, malnutrition and weight gain

2)  Poor blood sugar control leading to fatigue and weight gain

3)  Hormone imbalances, leading to a multiple health issues and weight gain

4)  Adrenal gland dysfunction leading to loss of sleep and weight gain

5)  Thyroid dysfunction leading to low metabolic rate and weight gain

So what’s the next step?  Make the decision to prepare and eat simple meals at home, the meals our ancestors ate—low on sugar, low on salt, and no sweetened drinks.  And remember that the five body problems listed above can and do cause major health symptoms and disease. These conditions need to be addressed with laboratory testing and natural treatment before you will see the weight loss you would like. That’s why our clinic looks at every sign to get to the cause of weight gain.  So you see, it’s easier than you think.  And you thought it was just “eat less and exercise more!”

Dr. Don Davis, D.C., DACNB is a BOARD CERTIFIED CHIROPRACTIC NEUROLOGIST in Walnut Creek.  He has been serving individuals with chronic pain for 30 years. For information about how you can get a free consultation with Dr. Davis, call (925) 279-4324 (HEAL).  Visit us at WalnutCreekHealth.com

It has always bothered me that we go through twelve years of school without learning much about our body. It seems to me that our education should include what makes up that complex structure we have to live in and how to take care of it.

There should be a mandatory course in physiology from K through 12. I used to offer a class to fourth graders on what tobacco does to you which included rather gross slides of cancer and post surgical patients still smoking through a hole in their throat. I also showed them photos of the cancer caused by chewing tobacco with testimony from baseball players on the harms and consequences of regular use.

This was only one hour in one day of school. These kids went home and raised hell with their parents who smoked. Can you imagine what could be done if every day there was a period dedicated to taking care of your body?  It would mean billions less for the medical and pharmaceutical industry, and years added to our life expectancies.

Part of a medical history that you have to fill out for your doctor should include the foods you eat. Processed foods are real foods that have been altered in some way to enhance their flavor and shelf life and make them “safer.”  Do you eat such foods and how often do you eat these foods?  Heart disease has been found to be much more serious when inflammation is present. Processed foods contribute greatly to inflammation.

Almost any food in a package or box is processed. So what does processed mean and why is it done?

The processing kills bacteria and other organisms which would spoil the food and not allow it to by shipped long distances or stored in markets. Natural fats can quickly go rancid. When replaced with cheap trans-fats the food can last months. Adding chemicals, heating, irradiating, milling and pressure treating are also used to extend shelf life (read profits) and, in most cases alter the food to be much less nutritious and often devoid of nutrition.

I like to refer to these foods as empty calories. The only problem is that empty calories do not supply the nutrients necessary for their digestion and assimilation requiring the body to give up some of the important vitamins and nutrients leaving it depleted. White rice and alcohol are examples of empty calories and can cause loss of B complex vitamins damaging many organs especially the liver.  Thus you can see that potentially nutritious foods can be altered to become indirect poisons.

Two major ingredients found in processed foods are sugar and trans-fat. In order to entice your taste buds, the food industry uses high fructose corn syrup and hydrogenated trans-fats. These two ingredients can help to threaten your heart even more. Not happy yet with what they have done to your heart health, they add salt to boost your blood pressure. In this case the real motive is not just to preserve the food, it is greed without conscience.

The list of chemicals added to “preserve freshness” and enhance flavor would take pages to list and explain.  Here are a few with their consequences: MSG is used for flavor enhancement and causes head aches, chest pain, mood swings and more. Artificial flavors are associated with ADHD and allergies. Propylene Glycol is used to emulsify and can cause reproductive issues, allergies, neurotoxicity and hormone disruption. High fructose corn syrup is used because it is cheaper than sugar and is associated with liver toxicity, stimulation of inflammation, obesity, oxidative stress, diabetes and more.

I know it is so tempting to simply open a box, a can, or take something processed out of the freezer, but is it worth the price?  You also miss out on the fulfillment of creating something everyone enjoys knowing you are not hurting them but instead nourishing them physically and mentally. Chances are you and your family will live longer, too.

And at the end of the day, isn’t that why we nourish our bodies?

Robert Brown, DDS has a TMJ, orthodontia, and sleep apnea practice in Danville and thoroughly enjoys discussing holistic medicine. You can contact him at 925-837-8048, at info@aodtc.com, or visit his web site at www.aodtc.com.

 

 

 

 

 

 

Q. I enjoy container gardening and plant in medium to large plastic pots, however, I’m concerned about the roots when the temperatures get hot. Will the heat permeate through the plastic pots and burn the roots? Other than buying clay pots, what else can I do?

A. Yes, this is a legitimate concern. It’s a bigger issue for those plants growing in the same container for several growing seasons than with new plantings. Overtime, roots reach the sides and fill the container while the insulating soil layer disappears. Plastic containers have a thin wall and the heat transfers directly through it when hit by the sun, damaging any of the roots next to the wall. I’d be concerned with established Japanese Maples, Camellias, Citrus, Roses and other ornamentals. Containers with established plants are difficult to keep moist during hot, dry weather. There is little soil to hold moisture and lots of roots so water stress occurs quickly. The late afternoon sun is the most critical as this is when the temperatures are peaking. The heat factor is influenced by the color of the container. White or other bright colors will reflect heat while earth tones and dark colors absorb the heat. The containers are cooled when the plants are watered but the moisture evaporates quickly or it can heat up if the stand for any period of time. My rule of thumb for watering container plants is very simple: When the temperatures are over seventy-five degrees, water daily. Be sure to fill the containers the brim and empty the water from any saucer, better yet, remove the saucer altogether. It’s almost impossible to over water plants in containers when the water flows out the bottom. Root rot and other problems are more likely to occur from the constant wicking action when water is left in a saucer not to mention the West Nile Virus concern from the breeding mosquitoes. The best time of the day to water plants is in the morning before eleven. With ninety degrees or higher temperatures, a second application may be necessary in the late afternoon to those plants in the heat of the day sun. It’s advisable to apply a wetting agent such Grow More E-Z Wet or similar product to increase the water flow through a root bound plant. Besides frequent watering, here are some other things you can do. Move those containers in the afternoon sun to a shadier location when the temperature is over ninety degrees. These plants can survive temporarily in shady conditions since our typical heat spell only last a couple of days. Plant dollies or walkers with wheels make this a simple task and are available at your favorite garden center. Another option is to place the plastic pot inside a larger container, the so-called pot in pot method. You need to leave at least a two-inch space between the containers that is then fill with small bark to increase the insulation. With seasonal color or vegetables containers, frequent watering is sufficient.

Buzz Bertolero is Executive Vice President of Navlet’s Garden Centers and a California Certified Nursery Professional.  His web address is www.dirtgardener.com and you can send questions by email at dirtgarden@aol.com or to 360 Civic Drive Ste. ‘D’, Pleasant Hill, Calif. 94523