How Polar Bears Get Their Food

Megan Gerlich

Professor Sarah Sassone

English 101

December 20 2015

Polar Bear

Polar bears are part of an elite few because they are at the very top of the food chain.  They are predators that are found in the Arctic Circle both on land and in water.  Polar Bears eat more meat than any other type of species of bear.  As carnivores, their main source of meat is ringed seals and bearded seals.  As the largest species of bear, they weigh up to 1200 pounds and when standing on their hind legs can be as tall as 10 feet.  .  With the warming of the Earth’s temperature, the polar ice regions have diminished making it difficult for polar bears to sustain their eating and living habits.  Polar bears have changed their diet to include white-beaked dolphins, beluga whales, and narwhals.  The hunting instincts of a polar bear is similar to that of a cat.  They are patient predators often stalking a seal for an opportunity to attack.  Seals breathe air and so require access to it.  In an effort to easily find breathing opportunities, a seal makes “breathing holes” in the ice.  Polar bears use their sense of smell to find these holes and then waits for the seal to come up for air before grabbing it for its next meal.   On land, a polar bear lays and waits to pounce on a seal who never hears it coming.    A polar bear uses its natural camouflage of white fur in the arctic ice and sneaks up on a sunbathing seal, quietly and efficiently.   In an effort to supplement their diet, a polar bear may expand their diet to include vegetation, eggs and small mammals.  Due to their massive size, it seems unlikely that a polar bear would be able to intake the amount of calories it needs on these supplements to maintain good health.      

Break-up food

Megan Gerlich

Professor Sarah Sassone

English 101

December 20 2015

Cheese

Cheese.  You were my favorite snack every day when I came home from school.  You came in so many different flavors and packages you were what I looked forward to when I came home for a snack.  I ate you in flavors like cheddar, pepper Jack, Feta, Swiss, American, mozzarella, ricotta, cream cheese and parmesan.  My favorite is white cheddar from the package Cracker Barrel.  Putting you on a plate with ritz, Triscuit, or club crackers was the ultimate snack.  When I open my refrigerator you were the first thing I would grab.  You were like my best friend, always there for me when I needed something.  My mom always made sure we had multiple packages of cheese because I ate it so much.  I put it on everything, crackers, hamburgers, pizza, sandwiches, pasta, bagels, salad, grilled cheese.  Literally anything you name, you were on my plate.  Then you turned on me.  You started to make my stomach hurt every time I had you for snack.  You made me so sick I could not get up some days, I would just sleep away the stomach pain.  You made me throw up about thirty minutes after I ate you.  After everything we have been though, from putting you on basically everything I ate to making me sick every time I ate cheese.  You were my rock, my number one, the one I looked to when I was hungry.  Now I cannot eat you.  You made me lactose intolerant and I hate looking into my refrigerator and seeing you knowing I cannot grab you.  It is heart-breaking.  I hope you are happy and you find someone else who will love you just as much as I did.                    

 

Diary Entry

Megan Gerlich

Professor Sarah Sassone

English 101

December 20 2015

Sandwiches From the Past

Diary Entry #1- In 1762 I had my first sandwich in England.  A bunch of my friends came over to play cards.  As they were playing cards I wanted to impress them with appetizers that we have never had before.  I looked around my kitchen and the first thing I grabbed was a biscuit.  I warmed it up to make it soft.  I then sliced two pieces of ham very thin and put it in between the biscuit.  It was amazing! I could not wait to bring it out to my friends.  I brought it out to my friends and they loved it!  Now we eat biscuits and ham every time we play cards.

 

Diary Entry #2-  It is 1866 and I am in the middle of the Civil war.  It is really complicated to find something to eat.  There is not much choice to eat and all I want is a sandwich.  I am in a town in virginia walking around trying to desperately find something.  I see a little food mart hoping it has something for me.  I walk in and I became the happiest person ever.  They make sandwiches.  I asked for a biscuit with butter, a piece of beef, a hard boiled egg with mustard.  It was so delicious.  I think I may move to this town after the war just for this food mart.

 

Diary Entry #3-   It is 1920 and I am on my lunch break from work in New York City.  My co-workers were telling me about a new sandwich they tried and it was called the BLT.  Bacon, lettuce and tomato on a piece of bread.  I thought it sounded amazing because I love bacon, lettuce, and tomato.  I found a sandwich shop on 58 Greenwich avenue called The Original Sandwich Shoppe.  I ordered a BLT on rye bread.  I was in love.  I never tasted a sandwich so amazing in my life.  I was so happy my co-workers told me about this sandwich.  This is now my favorite sandwich in the world and I cannot wait to eat it more on my lunch breaks.      

 

Diary Entry #4-  It is 1964 and I am in a rush for school.  My mom did not have enough time to make me my lunch.  I look in my refrigerator and I see nothing I like to put on my sandwich.  I see peanut butter, and I see grape jelly right next to each other.  I love peanut butter and I like jelly so I figured putting those together I would like it.  I put it on whole grain bread with peanut butter on one side and jelly on the other.  I opened up my lunch at school and took my first bite.   I was speechless.  Who knew putting PB&J together would be so good.  I am now going to have my mom make me this kind of sandwich for now on.  
Diary Entry #5- It is 2005 and I am really in the mood for a sandwich.  I am driving around Rockland County trying to think of sandwich shops.  Then it hits me.  Rockland Bakery.  I walk into the deli part of the bakery and I order an Italian combo.  Their Italian combo comes on a hero with pepperoni, salami, ham, cheese, with oil and vinegar.  It is huge!  It has multiple slices of meat making it so big.  If I could I would live off of Rockland Bakeries Italian combo.  I recommend it to everyone when I hear someone talking about Rockland Bakery.  I have never had such fresh bread and meat in my life.  It is so delicious.                

Buttered Popcorn-Press Release

Megan Gerlich

Professor Sarah Sassone

English 101

December 8, 2015

Buttered Popcorn

 

Orville Redenbacher’s® Gourmet® Popcorn Introduces An All-Natural Butter Flavored Ready to Pop Popcorn

 

OMAHA, Neb.–(BUSINESS WIRE)–Dec. 08, 2015– Orville Redenbacher’s® Gourmet® Popcorn, a brand of ConAgra Foods, Inc. (NYSE: CAG), is making our mouths water with an all-natural popcorn that pops with the delicious flavor of butter built in!

 

Made with whole grains, the All-Natural Butter Flavored Ready to Pop Popcorn™, allows consumers to enjoy the creamy goodness of butter without worrying about trans-fats, added calories, or greasy fingers! Each popcorn kernel is harvested from a sweet corn cob that has been grown specifically for Orville Redenbacher’s®.  The kernels are bursting with buttery goodness that explode with a tings of beautiful creamy yellow.

 

For years, Orville Redenbacher’s® popcorn has provided consumers with delicious choices for healthy snacking.  The company has long been an innovator of various taste options and recently announced the availability of Pop Crunch™, a snacking option with half the fat of regular potato chips.

 

A 1.1 oz bag of the All-Natural Butter Flavored Ready to Pop Popcorn retails for $3.89 and $4.99 for a 2.0 oz bag, and is available in grocery stores nationwide  For more information on All-Natural Butter Flavored Ready to Pop Popcorn, visit www.orville.com.

Holiday Blog

Megan Gerlich

Professor Sarah Sassone

English 101

24 November 2015

Irish Soda Bread

March, the best month of the year.  March is the best month because it is the start of warm weather, holidays just ended so no more spending a lot of money, and of course, St. Patrick’s Day.  St. Patrick’s Day is on March 17th every year.  This holiday is filled with parades, dancing, special foods, and everyone dressed up in the color green.  The Irish flag have the colors orange, white and green.  This day is centered around the Irish culture.  People who are not even Irish celebrate it.  The theme of St. Patrick’s day is feeling lucky.  Some of the foods associated with St. Patrick’s day is corn beef and cabbage, and Irish Soda bread.  Being one of hundred plus first great grandchildren, the Irish tradition is big in my family.  My family is from Galway, Ireland.  My grandma is one of fifteen children, so the passing of recipes around this holiday is taken seriously.  My grandma is 100% Irish right off the boat.  She came to the United States during World War II.  She came through Ellis Island with her family and became an operating room nurse.  She had six kids of her own passing down the Irish tradition.  The Irish tradition that my family has is the recipe of Irish soda bread.  Irish soda bread is a bread made out of salt, flour, baking soda, raisins, and soured milk.  Soda bread is a great quick breakfast food and dessert.  Some people put butter or jam on top so it will not taste dry.  I like my soda bread with butter because it gives more a flavor.  Soda bread typically has a crunchy outside with a moist center.  Whenever we have a big family party or my grandma comes to visit from Florida, she always makes soda bread.  She learned from her mother, and all her siblings picked up the recipe who passed it onto their children.  My grandma makes the best soda bread I’ve ever tasted.  My mom makes soda bread but it is not as good as my grandmas. (shhh don’t tell her that).  Soda bread is an easy task but if you do not like getting your hands dirty this recipe is not for you.  This is a tradition in my family because whenever St. Patrick’s Day is close I know I will be eating some of my grandma’s famous bread.  The recipe is important to me because it has been through so many generations and keeps getting passed down to the next generation.  St. Patrick’s Day is a big holiday because we get to celebrate our culture and have fun.  I hope one day after watching my grandma, mother, and aunts all prepare soda bread that I will be able to pick up the recipe and pass it down to my children.

Blog Post-Favorite Food

Megan Gerlich

Professor Sarah Sassone

English 101

17 November 2015

Pizza, Pizza, Pizza!

Pizzerias are everywhere.  Enter any town in the United States and you most likely will find a small pizzeria where you can grab a slice or a whole pie.   In general, most people associate pizza and pizzerias with Italians and so many pizza establishments will decorate with traditional Italian colors of red, white and green.  Red checkered table clothes often cover the tables and there is a warmth that radiates from the oven that fogs the windows during cold weather and blends with the weather on warmer days.  A good pizzeria will smell like fresh tomatoes and spices and dough baking.  Often, in a busy store, there will be men manning the oven with large wooden spatulas, others slicing right-from-the-oven pizzas in their take-home boxes, and one or two men working the dough to ready for sauce and toppings.    Busy or not, the pizza is in full-view allowing the customers to feast with their eyes before deciding on their preferred choice of pie.  

Pizza has a long history.  It’s exact origin is not known, however, baked dough has been used as a base for oil and spices since the Middle Ages.  It is widely believed that Italians invented the kind of pizza we know today – that is a crust covered in tomato sauce, cheese and various spices.  According to Inventors Expert, Mary Bellis, the history of this kind of pizza goes back to the late 1800s.  “According to legend, this pizza was topped with mozzarella, basil and tomatoes to represent the three colors of the Italian flag, and the style was named for Queen Margherita.”  While this type of pizza, Margherita Pizza, is still available today, pizza has taken on the vibe and culture of its consumers.  According to History.com, pizza consumption saw a rapid growth after the end of World War II.   Across America pizza became much more accessible as restaurateurs opened up shops and offered their own unique flair to the dough.  Major cities’ inhabitants in Chicago and New York have an ongoing rivalry in regards to ‘the best’ pizza.  Chicago is known for its deep-dish pan pizza while New York is famous for its thin  crust.  Travel to Hawaii or California and the toppings expand beyond the usual pepperoni, sausage or cheese to pineapple and avocado.   Pizza lovers love the choices this simple meal provides them.  They can go the ‘healthy’ route and choose a veggie or salad slice or they can have a variety of toppings ranging from meat, veggies, fish (anchovies), or any combination they desire.  

There is something about pizza.  The crust, varied in thickness and texture, takes on the heat of the oven as it is transformed into a shell that cradles the sauce and cheese.  As a child, my mother would purchase pizza dough and each of us were provided with a piece so that we could make our own pizza.  I loved the process of flouring my hands and the dough so that I could stretch and pull it to create a special shape before spooning on the sauce and cheese.  We eagerly awaited for each other to complete their creation so that they could be baked together.  Some of us loved when the crust made big bubbles and others hoped for the extra bit of cheese to melt where the sauce was not so that the crust itself was cheesy.   I think this is where my love of pizza first emerged.  We are a large family and at the time my mother was not working so our toppings were limited to cheese and sauce.  That is why today I prefer a plain cheese slice to any slice with extra toppings.  

http://inventors.about.com/od/foodrelatedinventions/a/pizza.htm

http://www.history.com/news/hungry-history/a-slice-of-history-pizza-through-the-ages

Recipe Blog

Megan Gerlich

Book of Great American Desserts

Maida Heatter Book Of Great American Desserts was first published in 1985 is the go-to dessert cookbook in my household.  It is easy to read, simple to follow, and provides great recipes.  Each recipe begins with a short vignette that outlines Heatter’s own experience with it and the history of the recipe’s creation.  

In order to level the playing field of all readers of her book, Heatter begins her book with a two-page preface.  In it, Heatter gives a background about American desserts, some of which are traditional and many that are new.  As the author of four other cookbooks she claims desserts are her favorite things to make.  

The book is divided into two major parts.  The later part of the book is dedicated to recipes.  Whereas in the first part of the book,  Heatter provides the reader with key information on ingredients, equipment, and techniques.  In order to prepare a recipe that includes either hard to find ingredients or ingredients that alter over time, Heatter offers various remedies.  Brown sugar, while common in many dessert recipes and often in one’s pantry, often hardens over time.  Heatter offers various remedies that allow a person to modify the consistency and make the brown sugar usable again.  In the case that you are left without a key ingredient such as buttermilk Heatter suggest creating your own from the more common ingredients of regular milk and lemon juice.  If a recipe in her book calls for a specific type of chocolate such as, Callebaut or Maillard Chocolate she provides store locations, toll free numbers, and catalog information that one can use to purchase.  In the section dedicated to equipment, Heatter addresses everything from the simple spatula or pastry bags, to the more complex variety of speciality pans and electric mixers.  As she does with ingredients, Heatter assists the reader by providing locations that sell unique pans such as, a turks head mold or a swirl tube pan.  In her last section, Heatter shares her cooking tips and various techniques that she has found useful.  These techniques range from the basic measuring and folding of ingredients to the more advanced decorating of cakes.  Each technique is informative and simple such as, how to butter a fancy-shaped tube pan or the proper way to wash berries before using in a recipe.  One of the most useful techniques she outlines is in regards to properly wrapping cookies for storage.  She is very specific about the use of clear cellophane as the best preserver for all cookies whether they are drop or bar cookies.   As a well known and accomplished baker it was nice to read a personal story that Heatter shares to close this section of her book.  In it she tells about her experience when she left a key ingredient out of a recipe.  Her most important piece of advice is to “organize all the ingredients in a recipe-line them in an order they are called for- before you actually start to mix…that way, nothing should be left on the work surface when you are through.” (18)  This advice most likely has saved many desserts from being tossed instead of enjoyed.

My go to recipe from this cookbook is the carrot cake recipe.  It is  packed with ingredients that take some time to prepare but the result is amazing.  The best cookie recipe in the book results in a cookie that is very similar to brownies and are actually called brownie cookies.  They are quick, easy, chewy, dense, and fudge-like that may or may not include walnuts.  One of the difficulties I have found when using this book is that many of the cheesecake recipes require an eight by 3-inch one-piece cheesecake pan that many home cooks do not own.  Because of its higher sides one can not simply replace it with the basic eight inch round cake pan.  These are minor inconveniences when compared to the breadth of recipes included in the book.  For example, there is an 8 hour cheesecake that is literally baked for 8 hours at 200 degrees.  The variety of cheesecake recipe range from those that incorporate ingredients such as Drambuie, blackberries, apples, peaches, jelly, and cottage cheese to the basic cheesecake recipe.  Throughout the book Heatter provides tips, before and throughout each recipe. An example of such tip is in the carrot cake recipe reference earlier.  Because the recipe calls for grated carrots, Heatter provides the following information; “They may be grated on a standing metal grater or in a food processor.  Or they be grated on a fine, medium, or coarse grater; I have used all these methods and found very little difference in the cakes- no one was better than the others.” (85-86)  This is most helpful information to those who are trying the recipe for the first time.  Another perk of the book is that all optional ingredients are clearly indicated with the number of portions served highlighted.  

Top 10 Spinach Recipes from Hollywood

Megan Gerlich

Professor Sarah Sassone

English 101

20 October 2015

Top 10 Spinach Recipes from Hollywood

    Did you ever wonder if it’s hard for the rich and famous to be normal?  Do they worry about consuming the proper amount of fruits and vegetables?  Are they lovers of all things healthy?  Probably not.  Spinach is a vegetable many of us would choose to avoid.  Even though it’s packed with vitamins and fiber, spinach has a bad rap with children as well as adults. Dessert however, is loved by all!  Here are some delicious desserts that use spinach that even the  most famous Hollywood stars would endorse.

  1. Spinach Frozen Yogurt

    A perfect treat for all the Hollywood stars watching their diet!  Looking for a healthy alternative to ice cream?  This option is packed with protein because you use non-fat Greek yogurt instead of milk.  Paired with spinach for fiber, the health benefits will make you green with envy! Get the recipe here.

  1.  Caramel Apple Spinach Cupcakes-     

     Mariah Carey, a native New Yorker, loves these muffins.  In a state that is known for its apples, this recipe is perfect for the fall season.  These muffins work for people with almost any allergy.  They are gluten-free, dairy-free and refined sugar-free but packed with flavor!  Get the recipe here.

  1.  Spinach Cake with Cream Cheese Frosting-

    The Cake Boss, Buddy Valastro, may want to invest in a spinach farm!  This beautiful green cake gets its color from 2 cups of fresh spinach.  The beauty of this recipe, besides the resulting color, is no mixer is required!  All the ingredients can be blended in a blender or juicer before adding dry ingredients.  Get the recipe here.

  1.  Spinach Swiss Roll-

    How does Roger Federer celebrate after a tough match?  With this swiss roll recipe…it’s a Grand Slam!  Puree the cooked spinach and your swiss roll with benefit from the beautiful green hue.  Garnish with another favorite natural green – kiwi! Get the recipe here.

  

  1.  Spinach Panna Cotta

    Italians love their food.  Here’s a recipe that would make the Corleone family proud. Actors Pacino and Brando would have ordered this on set if they had the chance.  It’s a traditional Italian panna cotta  that uses spinach and a hint of garlic.  Get the recipe here.

  1.  Spinach Fudge Bars

    Popeye’s favorite gift for Olive Oil, flowers and candy! This sweet treat combines Popeye’s favorite, spinach into a paleo recipe for a fudge-like treat.  Get the recipe here.

  1. Spinach Apple Smoothie-

    Ok, here’s an entry that’s sure to make Ellen Degeneres’ vegan blog!  This recipe is a bit more juicy than the conventional smoothie, but oh so refreshing!   Combining cucumber, spinach and green apple makes for a tasty treat.  Get the recipe here.  

  1.  Spinach Ice Pops

    What’s better on a hot day than a cool refreshing ice pop!   Whether on set or sweltering in the southern California heat, here’s a treat the Hollywood rich and famous grab for.  Their kids love them too!  What better way to make sure your kids get the vegetables they need than to sneak them into an ice-pop.  Jessica Seinfeld, wife of funnyman Jerry Seinfeld, knows how easy being deceptive can be!  Get the recipe here.

  1.  Spinach Sugar Cookie-

    Cookies made with spinach?  Sure!  Any cookie is a good cookie, just ask Cookie Monster!  If you aren’t the first to reach for fruits or veggies, grab a cookie packed with spinach!  It’s a delicious take on a the classic sugar cookie but has the added benefits of vitamins A and K from the spinach.  Get the recipe here.

  

  1.   Spinach Ice Cream-

    Ben and Jerry, while not from Hollywood, are just as famous as any actor thanks to their passion for ice cream.  Well, here’s a flavored ice cream made from spinach that they need to take notice of!  They can give their dairy farmers a break and opt for this delicious concoction.  Get the recipe here.

    

Works Cited

http://www.thepancakeprincess.com/2013/06/12/spinach-frozen-yogurt/

http://www.healthfulpursuit.com/2013/09/caramel-apple-cupcakes-gluten-free-paleo/

http://crackerboxkitchen.com/baking/spinach-cake/

https://www.youtube.com/watch?v=PQVi9sZEC7s

http://food52.com/blog/561-spinach-and-garlic-panna-cotta

http://asunshinyday.com/healthy-mint-chocolate-chip-fudge/

http://www.vegkitchen.com/recipes/spinach-and-apple-smoothie/

http://www.number-2-pencil.com/2013/08/01/green-popsicles/

http://versatile-vegan.com/2013/03/17/dont-call-these-spinach-cookies-although-thats-exactly-what-they-are/

http://www.tasteandtellblog.com/spinach-ice-cream/