Fabric of community
Pine Tree Quilters Guild annual show
AUGUSTA – Quilt-lovers rejoice! Whether you practice quilting or simply like the aesthetics and history behind the craft, you may want to head to Augusta. The Maine Quilts 2015 Quilt Show is returning with almost 500 exhibits to the Augusta Civic Center, July 23 through 26.
A dog that growls is not a bad dog
While a dog’s growl can be frightening and disheartening, it also serves the very useful purpose of alerting us or another being that the dog is feeling threatened, uncomfortable or angry. It is the dog’s way of saying, “If something in this situation does not change, I may have no other choice than to bite.” Growling is a communication tool that is designed to increase the distance between the dog and that which the dog perceives as a threat.
While a growl is usually associated with aggression, it is important to understand that there are many causes of aggression. Pain or other medical issues can cause an aggressive response, as can fear. Fear arises for many reasons: a reminder of a previous negative experience, a perceived loss of a resource or space, expectations of punishment and associated pain and maternal protective instincts can all cause a dog to react aggressively. Sexual competition, barrier frustration, low tolerance for frustration, differences in personalities between dogs and genetics may also cause or contribute to aggressive behavior.
Stonie upsets Chestnut in hot dog eating contest
NEW YORK — Matt Stonie shocked the competitive eating world Saturday by upsetting Joey “Jaws” Chestnut at the Fourth of July hot dog eating contest at Nathan’s Famous in Coney Island, thwarting Chestnut’s bid for a ninth straight victory.
Stonie, 23, who finished second last year, downed 62 hot dogs and buns, beating Chestnut by two. Both are from San Jose, California.
Wine ice cream, maple water – foods of the future?
NEW YORK — Chips made out of broccoli, chickpeas and kale. Wine-spiked ice cream. Popcorn that didn’t quite fulfill its destiny.
Those were some of the alternate-universe products at this week’s 61st annual Fancy Food Show. Many have limited distribution and aren’t easy to find, but could signal coming trends.
Gomasio the next big seasoning condiment
It’s impossible to say this without sounding stupid (or as though I’m practicing Klingon), but gomasio is going to be the next za’atar.
Seriously. During the past few years, America’s top chefs have been on a serious bender for far-flung seasoning blends. Which is why za’atar (which seemingly can be spelled a dozen or more ways) has become a darling of the restaurant scene. The Middle Eastern blend of sesame seeds, sumac and what-have-you is regularly sprinkled on all manner of dips, grilled meats and roasted vegetables.
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