Posted by hanasazi on Feb 28, 2010 in
Earth Changes,
Nature,
Uncategorized Chile is on a hotspot of sorts for earthquake activity, according to a Live Science report. And so the 8.8-magnitude temblor that shook the region overnight was not a surprise, historically speaking. Nor was it outside the realm of normal, scientists say, even though it comes on the heels of other major earthquakes.
One scientist, however, says that relative to the time period from the mid-1970s to the mid-1990s, Earth has been more active over the past 15 years or so.
The Chilean earthquake, and the tsunami it spawned, originated on a hot spot known as a subduction zone, where one plate of Earth’s crust dives under another. It’s part of the active “Ring of Fire,” a zone of major crustal plate clashes that surround the Pacific Ocean.
“This particular subduction zone has produced very damaging earthquakes throughout is history,” said Randy Baldwin, a geophysicist with the U.S. Geological Survey.
The largest quake ever recorded, magnitude 9.5, occurred along the same fault zone in May 1960.
Even so, magnitude-8 earthquakes occur globally, on average, just once a year. Since magnitudes are given on a logarithmic scale, an 8.8-magnitude is much more intense than a magnitude 8, and so this event would be even rarer, said J. Ramón Arrowsmith, a geologist at Arizona State University.
“Relative to the 20-year period from the mid-1970s to the mid 1990s, the Earth has been more active over the past 15 or so years,” said Stephen S. Gao, a geophysicist at Missouri University of Science and Technology. “We still do not know the reason for this yet. Could simply be the natural temporal variation of the stress field in the earth’s lithosphere.” (The lithosphere is the outer solid part of the Earth.)
Technorati Tags: earthquake, earth changes
Tags: Earth Changes, earthquake
Posted by hanasazi on Feb 8, 2010 in
Uncategorized Just a lovely internet find to share…
via Throat singing – RT Top Rate Videos.
Posted by hanasazi on Jan 27, 2010 in
Uncategorized Finally, I got the first blog posted at the Southern Oregon Artists Resource. This one is the Editor’s Journal, just an introduction to and commentary on the Southern Oregon arts community. Rather long-winded, but I hope you’ll bear with me while I get organized…
Editor’s Journal
Little by little, it’s growing. I’ve got a few art events on SOAR’s calendar now, with more coming shortly, as well as a couple of new listings for the Directory to add tonight. It’s all happening.
Don’t be shy, send me your suggestions! I’d love to know what will make SOAR work for you, whether you’re part of the arts community, and local art lover, or someone planning to visit southern Oregon who would like to include some SO art & culture into your stay with us!
Enjoy.
Posted by hanasazi on Dec 27, 2009 in
art,
website design …and, as usual, I’m late getting ready for it! But I’m very excited to announce that I’ll be starting work on my first bilingual site this coming week. www.rokanimart.com, the website of Daniele Proner, a French artist living in the SF Bay area, will be in the works side-by-side with my “pet project” which will be launched soon, which I’ll give more details about in the very near future. Wish me luck!
Posted by hanasazi on Dec 2, 2009 in
celiac,
food,
gluten,
gluten-free,
recipe Well, it was just last August when we discovered our adult son Joel carries the dubious honor of having celiac disease. Celiac is a genetic autoimmune response to gluten which causes the immune system to “read” the gluten as a pathogen, attacking it as it would a germ. This immune response releases an enzyme which wrecks the villi in the small intestine, rendering them unable to digest food.
It’s nasty, the celiac attack. I’d rather not go into the details to preserve his dignity, but trust me, it’s so bad that it’s painful just watching him go through it. Even more disturbing was how long he suffered before learning what was wrong and what to do about it. But the results of going gluten-free were almost immediate, and a huge relief for our family. Many, many thanks to his sister Jennifer who tipped us off, having recently being correctly diagnosed, after years of being mis-diagnosed and therefore years of suffering, herself.
Few friends, even few doctors, understand how real the celiac attack is, and how devastating the effects of eating a meal containing even the slightest amount of gluten. Joel’s celiac attacks usually take him down for a solid month, and the extra sensitivities that celiacs can also have usually take about 2 weeks to clear up. For Joel, these include any rice other than certified organic brown or wild rice. Mistakes and accidents are very costly, both in well-being and productivity.
At first it’s hard to wrap one’s brain around how pervasive gluten is in our diets, and how hard it can be to find nice foods and recipes to replace the old standbys. Read a few labels in your kitchen and see how often modified food starch, caramel coloring and monosodium glutamate show up. These are things referred to by celiacs (and those who cook for them) as contaminants, and we must be unfailingly diligent to keep contaminants out of our kitchens as it’s just too easy for tiny amounts of gluten to make its way into food that’s got to be clean. I can’t emphasize enough how agonizing the consequences are, and how debilitating the long-term health risks are.
Fortunately, the population explosion of celiacs has made this the best time (if ever there’s a good time) to find out that a gluten-free diet is a necessity for you, as the availability (if not affordability) of gluten-free products has increased dramatically, as has the amount of information. It’s no tragedy, actually. Living gluten-free forces one into eating a much healthier diet than before, and to be more creative with the preparation of food, which does result in some mouth-watering recipes all can enjoy. We actually pulled off a magnificent Thanksgiving dinner with no gluten that made all our tastebuds sing! So, for those friends, family members and anyone else who reads my blog (does anyone else read my blog?) I’m posting a very informative entry from Karina’s Kitchen, a terrific blog about living and eating gluten-free, which gives a basic overview of the foods celiacs cannot have, and shares lots of wonderful recipes you’ll love, whether you need to eat gluten-free or just like eating great food with healthy ingredients. Enjoy! The Gluten Free Cheatsheet: How To Go Gluten-Free
Technorati Tags:celiac, gluten, gluten-free, food, recipe
Posted by hanasazi on Nov 22, 2009 in
Uncategorized 
Technorati Tags: space, heaven, God, Creator, Cosmos, Universe
Posted by hanasazi on Nov 22, 2009 in
Uncategorized
