Why Do Leaves Change Color In Autumn?

After returning from New England in early fall, I wanted to understand the science behind the changing of the leaves.  Where do those bright orange and red colors come from?  Here's a bit of a basic science lesson

Leaves are nature's food factories.  Plants take in water from the ground through their roots.  They take carbon dioxide from the air.  Plants use sunlight to turn water and carbon dioxide into oxygen and glucose.  So without plants, we would have no oxygen to breathe.  Plants use glucose (sugar) as food for energy and as a building block for growing.  The process by which plants turn water and carbon dioxide into oxygen and sugar is called photosynthesis.  Chlorophyll in the plants help this happen, and also give plants their green color.

As summer ends, the days get shorter and shorter, and the trees know to begin getting ready for winter.  During winter, there is not enough light or water for photosynthesis.  Trees will rest, and live off the food they have stored.  They begin to shut down their food-making factories.  The green chlorophyll disappears from the leaves.  As the green disappears, we begin to see yellow, orange, red and purple colors that we love so much.  The colors are there all the time, but are covered up by the green chlorophyll.  Sunlight and cool nights of autumn cause the leaves to turn the glucose in maple tress into a red color.  The brown color of tress like oaks is made from wastes left in the trees.

When I was on my cruise, and trees had not turned colors the way we anticipated, the locals told us it was because the nights had not been cold enough yet.  Luckily, when we got to Quebec City we had freezing temperatures at night, and saw some beautiful leaves.  Living in California we have few opportunities to see the leaves turning colors.  I was happy to cruise the East Coast, and get an opportunity to see it firsthand.

I Broke My Ankle

I'd been looking forward to the Pickleball tournament at Ocean Hills for weeks.  Originally it was scheduled to take place while I was on my cruise, but fortunately they moved it to October 21 and 22.  I would play in Group 1 and 2, beginners and intermediates.  Here's how the accident happened.

The tournament started on Wednesday afternoon.  We each played four matches, and I did very well.  In fact, I came in second.  It was great fun.  Thursday was more competitive, better players and more matches.  I was having a great time, although not doing very well, through the first two matches.  In the third match, I played with a very good player, Alan.  We were playing well and winning our match, when we both went for the same ball.  I could see that he had the shot, so I backed off.  In backing off, as I was already stretching and make the shot, I lost my balance.  I fell.  It was not a far fall, as I was already halfway to the ground, but my ankle twisted.  It hurt, but not that much, and it felt like a sprain, and I walked it off, finished the match, which we won.  I had two more matches to go.  Stupid me, I did not want to quit, so I played the last two matches, although I couldn't move well for the ball, and could only hit balls that came close to me.  We tied one, and lost the other,

I went home with a very swollen  ankle, showered, iced my ankle and went to the awards luncheon.  I was hurting, but I still thought the ankle was sprained.  After sitting for an hour, I came home and took a look at my ankle.  It was huge!  We had plans to go see The Intern that afternoon.  I had already bought the tickets and I hated to lose $23, but I did.  We went to Scripps Encinitas Emergency.  They confirmed a cracked bone in my ankle.  Believe it or not, they did not have a boot for me, so they sent me to Torrey Pines, to my orthopedist, Dr. Bugbee.  They fitted me for a boot, told me I would wear it for 2-4 weeks, before transitioning to a smaller splint.  I will try to be a good patient, as I want everything to heal properly.

So if you want to know where I'll be most days for the next few months, most likely I'll be home in Oceanside, playing bridge with Ron, or at the movies.  Ron is now my chauffeur and man Friday.  He's good.  I'll hopefully be back on the pickleball court after the first of the year.

Gelson's Is Expanding

You've no doubt noticed that Haggan, the latest player in the highly competitive supermarket business, is closing it's doors, after only a few months in San Diego.  All stores in this area have closed.  Industry insiders were skeptical of the Haggan strategy, opening so many stores and increasing the number of employees so rapidly.  Industry insiders were right, and Haggan is going back to the Northwest and continuing their operations there.  In the meantime, Smart and Final and Gelson's were both vying for the Haggan locations.  Gelson's seems to have won out, as they are opening eight stores in Southern California.

Gelson's will soon be found in Carlsbad, Del Mar, Ladera Ranch, Laguna Beach, San Diego, Rancho Mirage, Santa Monica, and Thousand Oaks.

For those of you who are not from Los Angeles and don't know what a great supermarket it is, I will explain.  I was a customer of the Century City store for years, and also frequented the Encino stores.  They are upscale supermarkets, with only first quality produce and meat.  Friendly and knowledgeable employees can be found in every department.  Yes, it is more expensive than Ralphs or Vons, but the food is the highest quality you can find, anywhere.  Gelson's has a deli and prepared food section that is outstanding.  Hopefully they will carry a good Jewish rye bread, something I have yet to find anywhere in San Diego.  Most stores have special events, like wine tasting, or recently, hatch chili roasting and tasting.  Their website has a great blog, with recipes and nutritional information.

I wonder how all these supermarkets survive.  We've got traditional markets like Ralphs and Vons, bargain markets like Food For Less, high end markets like Bristol Farms, organic and health oriented markets like Whole Foods, Sprouts and Frazier Farms.  Then we have Trader Joes.  Gelson's will fit into the high end section, and hopefully they will find a following.  I for one can't wait until they open.

Is Flax Seed Good For Everyone?

I started adding flax seed to my food a few months ago.  I decided to do this because it is an excellent source of alpha-linolenic acid, which the body converts to essential omega-3 fatty acids.  Additionally, it reduces blood triglyceride levels, blood pressure, blood clot formation and inflammatory response.  It may also protect against certain cancers, and provides protein, potassium and fiber.  Could something that does all this actually be bad for you?

It could be.  Flax seed has many laxative properties.  It could lead to abdominal discomfort, an increased number of bowel movements and diarrhea.  People with IBS diverticulitis and Crohn's disease or colitis, should not consume flax seed.  It may also cause obstruction of the esophagus, intestines or bowel.  (If taken in large doses or without enough liquid).  Finally, omega-3 fatty acids can increase blood sugar levels, so people with diabetes should be cautious about consuming flax seed, according to the NIH.

If you decide to add it to your diet, start slowly, like 1 tablespoon per day.  Sprinkle it on yogurt, cereal or salads, or add it to smoothies.  Slowly increase the amount of flax seed consumed, with a maximum of 3 tablespoons per day.  That is the recommended dosage of the NIH.  As with almost everything else, moderation is the key.  Don't overdo it.  I find it a wonderful addition to hot cereal and yogurt.  I like the texture in my food, so I'm happy to add it to my diet.  I will talk next week about another addition I have made to my diet, chia seeds, and then I will give you a wonderful recipe for a delicious, nutritious hot cereal I have concocted.

You Think Talk Is Cheap? Not Always

As if incarceration of a loved one isn't bad enough, the cost of phone calls to keep families in touch, can often make phoning home impossible.  Several news outlets, including Newsweek, Huffington Post, and the New York Times, have recently exposed the shadowy business of prison pay phones.  The FCC is looking into the situation, but in the mean time more than a million inmates are unable to keep in touch with husbands, wives and children because of a system by charging exorbitant fees and making sweetheart deals with local sheriffs.

One such company is Securus Technologies.  The company employs 1,000 people in 46 states, contracts with  2,600 jails and prisons across North America, and provides service to more than 1 million people.  Because inmates can choose only one provider in their jail, business has been booming for Securus.  Securus earned $114.6 million in profits on revenues of $404!  A 15 minute phone call could cost as much as $17, when you add administration fees and commissions to the cost of the actual cost.  Husbands and wives that want to stay in touch may spend up to $1,000 per month to do so, over budget for most inmates and their families.

Here's how it works.  Billions of dollars in commissions are paid to companies like Securus to local sheriffs.  Jail and prison administrators say allowing inmates to talk on the phone costs them money, as they need to pay guards to monitor the calls.  The fees collected by sheriffs may be up to 90% of the call revenue.  Also, phone companies have a monopoly on jail and prison phone service, and are not regulated.  This is just another example of those that can least afford it, those that are down on their luck, getting overcharged.  They have no one to speak up for them, and are taken advantage of.

From personal experience, all jails and prisons are not raping their customers.  Federal prisons (at least Taft and Lompoc) charge 10 cents per minute, instead of  $1.29 per minute which is being charged by companies like Securus.  Hopefully the FCC is looking into these exorbitant charges and  will rectify the situation.

I'm Back From My Cruise

I'm lucky to still have my mother, Dorothy, loving life and living in Los Angeles.  I'm luckier, still, to be able to travel with her from time to time.  We just returned from a 10 day cruise from New York to Montreal, on the Crystal Symphony.  This was our third cruise together in the past few years, and like the previous two, was memorable.  Our port stops were Newport, R.I., Boston, Bar Harbor, St. John's, Halifax, Quebec City and Montreal.  We had perfect weather, great new friends on board, and beautiful towns and countryside to view.  We saw gorgeous fall colors, Beluga whales, quaint cities, Victorian architecture, and ate great food.  Crystal is know for fine food, and they did not disappoint.  Lobster, filet, shrimp cocktail, Beluga caviar, whatever you want, they deliver.  We asked  for Salzberger Nacharel, a wonderful meringue and whipped cream dessert, and they made it for our entire table.  Everyone loved it.

Crystal is an all inclusive cruise line, so alcohol is also included.  I'm not much of a drinker, but they do have a speciality drink every night, so I decided I would try the specialty drink every night.  Here's what I drank (well, at least tried) each night.  Cosmopolitan, Cardamon rose, Kir royale, Blood and sand, Cape Cod, Irish Coffee, Cucumber collis, Sea breeze, Aperol spritz, French martini.  The only ones I really like were the cucumber collis, sea breeze and aperol spritz.

Our friends from Encinitas, Karen and Jack, were also on our cruise.  She came up and tapped me on the shoulder in the elevator on day two, and we were cocktail companions for the rest of the trip.  We met in the bar at 5:30 each night, they with their martinis, me with the specialty drink of the day, and my mom, Dorothy, with a margarita.  We got to know each other well, and will miss  our late afternoon conversations.

As much as I love to travel, the best part is still coming home.  Ron held down the fort, took care of Pepper, and tried to keep himself occupied while I was gone.  The house was clean, and he had actually done a load of laundry.  Imagine that!  Happy to be home with my hubby and Pepper, but already missing the good times my mom and I shared together.  I will remember them always.

Teaching An Old Dog New Tricks

Every time I get a new phone, computer, or cable TV system, there's a big learning curve.  I happen to be quite competent on the computer and IPhone/IPad, yet I still find myself having lots to learn, and often feeling inadequate when I don't "get it" right away.  You all know or have heard of a Grandma (maybe even yourself) who has been shown dozens of times how to use Facebook, and still can't remember how to log in.  The grandchild who is showing Grandma becomes frustrated, and Grandma gives up and says it's not that important.  That means Grandma also won't try an IPhone (she says "I'll just keep my flip phone, it's just fine," and probably won't learn how to text.  She may say, "It's too late in life for me to learn all this," when in fact she may live another 20 years!  Why is it so difficult to teach older adults how to use this new technology?  Researchers have studied the issue and have come up with some interesting answers, and solutions.  Read on.

The number of seniors using the internet has grown much more slowly year by year than the rate of internet use by adults in general.  In 2012, it was announced that 53% of American adults over age 65 are online and using e-mail.  When those that are not using the internet were asked why not, most said they either didn't need it or didn't see the benefits of it, or didn't know how to access it.  Research shows that users over 65 go online on a daily basis, and more than half use social media as well as e-mail and search engines.  This suggests that once you get seniors online, they will use it in many ways.  The problem is, getting those that are nervous Nellies or full of self doubt, to try it.

  Seniors learn best in a one-on-one , hands-on, situation.  The more nervous and intimidated a senior is about technology, the more important it is to transmit information in small bites.  Show them one thing at a time, and let them practice.  I know from my own experience.  When I first got my IPad, I signed up for lessons at the Apple Store.  The teacher was great, and he showed us how to do everything we wanted to learn.  He even had us practice.  But when I went home and tried to transfer a picture, or some other skill we had learned, I couldn't remember.  I felt like I needed my own private tutor.  So back I went to the Apple Store, this time concentrating on just two or three things that I wanted to know how to do.  I wrote everything down, practiced it at the store, then went home and practiced some more.  That's the only way to really learn it.

I still know people, some of them not so old, that refuse to even try the internet.  Do they have any idea what they're missing?  I have one new friend, about my age, who has an IPhone, but will not get a computer.  She has no access to important information, and she just doesn't see that  she needs it.  Most, however, if a loving daughter or granddaughter will take the time to get them started, will get on the internet and love it.  There's a whole world of information out there for us to absorb.  Today kids are exposed to the internet from the time they can reach the keyboard.  Just watch your 2 year old grandchild play a game, or scroll through pictures.  The day will come when everyone uses the internet, but for now, there are still some seniors that are missing out.  Too bad for them.

Angel Hair Pasta

Want a go-to recipe for any night of the week when the pantry is bare.  This recipe is quick and easy, and you've got everything on hand.  My mouth is watering just thinking about this meal.  I think I'll have to make it tonight!

                               Angel Hair Pasta

2 cups panko bread crumbs
8 T. olive oil
3 garlic cloves, slivered
grated zest of one lemon
1 pound angel hair pasta, or pasta of your choice.  I use whole wheat pasta

2 cups arugula
red pepper flakes, salt and pepper to taste

Combine panko bread crumbs with 2 tablespoons of olive oil and toss to combine, then toast until bread crumbs are golden brown.  Season with salt and pepper, then set aside in another bowl.  In the same skillet, heat the remaining olive oil with garlic and red pepper flakes and cook over medium heat for about 10 minutes, to infuse the oil and cook the garlic.  Season with salt and pepper, stir in the lemon zest.  Cook pasta to desired doneness, drain well, and transfer to a bowl.  Add arugula, infused oil with garlic and bread crumbs.  Toss lightly with tongs to incorporate all ingredients.  You're going to love this!  (I added shaved parmesean to the top of the pasta, just before serving).

The Brill Building and Pop Art

Brill Building Pop Artists Highlights

                             

                                                                  The Brill Building, located at 1619 Broadway in Manhattan, was home to the publishing firm of Aldon Music.  Formed by Don Kirshner and Al Nevins, Aldon Music was dedicated to creating songs focused on the teenager, but with musical sophistication.  Songwriting teams from the Brill Building were the most prolific in the rock and roll era.  Goffin and King, Greenfield and Sedaka, and Mann all worked in this building.

As the simplistic, romantic and melodic music of the mid 19060's faded, singer songwriters began to emerge.  Carole King was disenchanted with "assembly line" songwriting began writing more introspective and more personal, expressive songs.  She was just one of the many artists who called the Brill Building their home during the 1960's and 1970's.  Historically, there was a great divide between the songwriter and the recording artist, and it was the writers from the Brill Building who first bridged that divide, becoming the first singer-songwriters.  Many artists from the Brill Building are shown below.  It's amazing what talent came out of that building.

The building still exists, but has now become general office space.  The singer/songwriter era of the 1960's and 1970's will probably never be duplicated.  Think of the hundreds of classic songs that came from this talented group of artists.  We're still singing  their songs today, a testament to the staying power of great music.

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Paul Anka

Carole King

Burt Bacharach

Lesley Gore

Fabian

Dionne Warwick

Ben E. King

The Shirelles

Gene Pitney

Connie Francis

Bobby Darin

Bobby Vee

The Crystals

The Shangri-Las

Neil Sedaka

The Righteous Brothers

Doc Pomus

Phil Spector

Darlene Love

Tommy James & the Shondells

Barry Mann

Cynthia Weil

Ellie Greenwich

The Mystics

Timi Yuro

Shelley Fabares

James Darren

The Dixie-Cups

The Exciters

Jeff Barry

Gerry Goffin

Hal David

Brute Force