Thank you, Dr. Henry, for that paper on toxic GM-effects on goats. Corn & soybean & canola & cottonseed are genetically modified, the Republic Magazine stated that other grains are safe: "Other than corn, no GM grains are sold on the market. Look for 100-percent wheat pasta, couscous, rice, quinoa, oats, barley, sorghum, and dried beans (except soybeans). Most GM ingredients are products made from the “Big Four:” corn, soybeans, canola, and cottonseed. Sugar beets and 50% of Hawaii papaya are genetically modified." **** from Straw: That's why I buy sugar-cane products, rather than sugar made from beets. I fed my kid those Pepperidge Farm cookies (made from cottonseed oil) and she broke out in rashes and scratched herself bloody. I ate those cookies and had the worst hayfever: runny nose & sneezing. Went shopping yesterday: They had strawberries for $2.50 versus organic strawberries for $3.45. I sniffed both: the organic strawberries was more fragrant, versus the regular with a slight chemical scent. After sniffing both for several times, my nose was in pain (I stuck my nose too close). I realized that it's the pesticides sprayed on that inflamed my nose. My nose burned for hours afterwards Two years ago I tasted grape at the store, and had a tummy ache. Strawberries is known for the most pesticides I'm very sadden by UK’s Daily Mail report that an estimated 125,000 farmers in India have committed suicide because of crop failure and massive debt since planting GM seeds. Recent Center for Human Rights and Global Justice report: "Indian farmers bought genetically modified Bollgard Bt cotton seeds from the Gates Foundation-backed Monsanto corporation ... 85 percent of cotton grown in India being Monsanto-controlled Bt cotton by 2009. However, the seeds were expensive, and spiralling prices (coupled with planting restrictions from the multinationals selling the seeds) led farmers to hefty loans. Almost 300,000 cotton workers have committed suicide to date, some of them by drinking the same insecticides they were sold by multinationals." From Straw: Years ago I watched a documentary film "Seeds of deception" where Mexican agriculture scientists voiced concern with GM seeds corrupting the bio-diversity of local seeds, which are well-adapted to drought and adverse local conditions. Dr. Frank Lipman, from http://www.drfranklipman.com/basic-questions-on-gmos/ stated, "The major benefit of all commercial GMO’s is that they are bred to either tolerate direct application of herbicides and/or have the ability to produce their own pesticides. They have not been bred to increase yield, become drought tolerant, improve nutrition or to have any other benefit to the consumer. So at present they have no health benefit, their benefits are purely economic." *** From Straw: It's about power, money, and control. Politics and economic factors are factors, besides ill health. The vindictive dirt-throwing, defamation attacks against international scientists, and bullying tactics of big corporations made me more sick than the ill-effects of GM-foods. We are saved from our wheat being genetically-modified, thanks to the farmers voicing concerns that our wheat can't be exported, if genetically modified. More from Dr. Lipman: "In Europe, over 175 regions and over 4500 municipalities have declared themselves GM-free zones. And in 2009, Germany along with France, Hungary, Italy, Greece, Austria, Poland and Romania banned Monsanto’s MON 810 GM corn because of its documented dangers to biodiversity and human health. Additionally, states in Australia, regions in New Zealand and Brazil and the countries like Venezuela, Zambia, Sudan, Angola and others, all want to be GM-free.The balanced reporting of the press in Europe of the dangers of GMO’s made a significant contribution to the decision to reject GMO’s. Below link is a detailed list from Republic Magazine on which foods are GM-tainted: Here is a link that might be useful: List of GM foods vs. non-GM This post was edited by Strawberryhill on Sat, Mar 1, 14 at 15:06

I happened on this site and enjoyed reading the comments about the direction of the food network. I too used to be a real fan of the network, but do not watch it on a regular basis. I chalked it up to m y life getting busier and TiVO, but that knew those weren't the only reasons b/c when I catch Julia or Jaques or Lidia on TV, I find myself sitting there and watching. Can't say that about the shows on the FN. I do like Giada, Ina (think b/c onf the calming nature of their shows, Giada's style and the fact that I actually do learn something and have tried and like their recipes). I also like Nigella b/c of the naughtly, yet subltle "not obvious" sensual way she has with preparing food. These 3 are my fav's b/c I actually learn something and have tried their recipes. I even like ole' martha b/c of the same reason. I am a black woman who grew up in a fairyly "boustrius" family in the bronx during the 60's and 70's. I and my family used to LOVE watching Julia Child (I commonly referred to her as "the cooking lady") on the "ups" channel 13 in NY, on a black and white t.v., grainy picture and all. How is it that "the cooking lady" could command the attention of my family and I is beyond me, but I think it had to do with her voice, precesne and the fact that we actually LEARNED something. Juslia also had a dry sense of humor and thought nothing of bringing out a blow torch, goggles and all, in a couple of the earlier episodes. I thankfully have most of her videos and watch them as my life permits. I am glad FN is reconizing the need for diversity, but the Neely's, sorry to say, are not the answer. I confess tat I only watch the episodes that feature one or more Neely men. Gina's over the top, swinging of the fake hair, need for attention attitude/behavior and screechy/baby voice drives me nuts. I don't need a FN "personality" telling me how/what to do w/my man in the kitchen...I have that covered just fine, thank you. PLEASE FOOD NETWORK, if you are reading this, LET THE NEELY MEN HAVE THEIR OWN SHOW WITH OUT GINA NEELY!!! P.S. Thanks to the "Eric08" that forwarded the link to the Tony Bourdain commentary. It cracked my up. Tony is another of my favorite chefs. Unapologetically real.

Too cool!! So,is this going to be on one of the food networks specials?? If it is let us know when. Guy was down here in my neck of the woods last month taping a show at one of the local diners that I've eaten at more than once. I've yet to find out when it is suppose to air on his show Diners, Drive Inns, and Dives. This place made Gourmet last year for the best chicken fried steak on 66. David

Not a "great cook" here but I cook a lot. Have a Blue Star RNB that I bought for very specific reasons that do not all have to do with cooking. I liked the looks, it fit in my old-house kitchen, loved the "Garland" burners. I admit it -- I liked the vibe of the stove. I liked its old fashioned no frills aesthetic, and I was also smitten by the idea of having a color. I do love having the power when I need it, and I do love the control. When you are making dinner for people and they are all standing around in the kitchen, it is nice to be able to get the pasta water up to a boil quickly. The simmer burner is excellent. I like flames. In a new house kitchen I would have chosen induction. But in this house the Blue Star is a perfect fit. One of the reasons I chose the Blue Star is that it is easy to completely dismantle the entire stove top and clean. That has continued to be a very appreciated feature because if you cook a lot, you clean a lot. I also found Iove being able to put full size trays in the oven because we make biscotti and granola on a regular basis. So my answer is -- buy a range that meets your very particular needs, both aesthetic and culinary, whether it is a professional range or not.