Kindling 5


Book Description

The last Kindling Conference was organized by Dr. Juhn Wada and held at the Univer sity of British Columbia, Vancouver, B. C. , in 1989. In the intervening years, research on kin dling has proceeded at an explosive pace and significant advances have been made in our understanding of the molecular biological, anatomical, and physiological substrates of kin dling, as well as in our appreciation of the age-dependent effects and complex behavioral consequences of kindling, its sensitivity to drugs, and its relevance to the clinical epilepsies. In order to review these developments and to provide researchers with an opportunity to in teract face to face and discuss the issues that preoccupy us all, we organized the Fifth Interna tional Conference on Kindling, in Victoria, B. C. , in the summer of 1996. Most of the stalwarts in kindling research were invited, as were a number of investigators whose research on kindling has become prominent in the past few years. We continue to miss the late Graham Goddard, the discoverer of kindling, and were saddened by the recent death of Eric Lothman, a prolific researcher and clinician who would have been a prominent participant. We were deeply disturbed to learn of the death of Frank Morrell, one of the earliest kindlers and an eminent neurologist, who died several months after our conference.
















Legislative Documents


Book Description

Contains the reports of state departments and officials for the preceding fiscal biennium.







Kindling


Book Description

A collection of beautifully poignant and moving poems and artwork from a talented artist who spent a summer interacting with the animals on an organic meat farm. In the summer of 2019, artist and poet Linnea Ryshke worked as a laborer at an organic meat farm. She transformed what she saw, as well as the specific and acute interactions she had with the animals, into a series of poems, photographs, and artwork. Linnea's intimate, honest, and poignant experience reflects what it means to confront the lives and deaths of individual creatures under your care. As she writes: "Connection, the kind that nourishes the marrow, does not know the bounds of species. I do not risk hyperbole to say that all humans know this truth. My dog led me to the field of simple joys, and when she died, I was not prepared for the torrent of grief. The hen who harbored distrust of humans slowly warmed to me through my daily ritual of sitting with her in the barn. The turkey who, in the instant I entered her pen, ran up and inspected me. I relish the moments, from the prolonged to the acute, when I come body to body, being to being, with an animal Other." Kindling's artwork, poetry, and profound evocations of experiences with animals will leave a lasting impression on the reader.







Pie Academy


Book Description

“An excellent resource for home bakers looking to up their pie game." – Publishers Weekly, starred review "The wide-ranging, well-curated mix of classic and contemporary recipes and expert advice make this an essential primer for avid home bakers." – Library Journal, starred review "Readers will find everything they'd ever want to know about making pie, and even the dough-fearful will feel ready to measure, roll, and cut." – Booklist, starred review “Fear of pie? Ken Haedrich to the rescue. Pie Academy takes you through everything pie related — perfect crusts, fillings, crimping techniques, blind baking, lattice toppings and more.” — Kathy Gunst, coauthor of Rage Baking and resident chef for NPR’s Here and Now “A true baker’s delight.”— Amy Traverso, Yankee magazine food editor and author of The Apple Lover’s Cookbook Trusted cookbook author and pie expert Ken Haedrich delivers the only pie cookbook you’ll ever need: Pie Academy. Novice and experienced bakers will discover the secrets to baking a pie from scratch, with recipes, crust savvy, tips and tutorials, advice about tools and ingredients, and more. Foolproof step-by-step photos give you the confidence you need to choose and prepare the best crust for different types of fillings. Learn how to make pie dough using butter, lard, or both; how to work with all-purpose, whole-wheat, or gluten-free flour; how to roll out dough; which pie pan to use; and how to add flawless finishing details like fluting and lattice tops. Next are 255 recipes for every kind and style of pie, from classic apple pie and pumpkin pie to summer berry, fruit, nut, custard, chiffon, and cream pies, freezer pies, slab pies, hand pies, turnovers, and much more. This beast of a collection, with gorgeous color photos throughout, weighs in at nearly four pounds and serves up forty years of pie wisdom in a single, satisfying package.