Rick, are you sure you are not incorrectly using the term "genotype" more as what a "phenotype" is? The genotype is the complete genetic material--whether expressed or not. The phenotype is what is actually expressed. I am also not sure if you are familiar with "ecotype" either. Although I agree with your comment about genetic adaptation taking time, the Fraxinus example can still be problematic in that regionally, a gene for cold hardiness for the tree may not be typically expressed in Georgia populations, and thus would perish in Minnesota. Although the gene IS in the Georgia ash trees, it can be turned off in that population (an ecotype); and thus, if a tree in Georgia was moved to MInnesota, it is quite possible it would perish if that specific tree does not have the gene completely turned on to create the proteins, blah blah to ensure harsher winter survival ability. A terrific example of the ecotype is Acer rubrum. A FLorida native ACer rubrum will FAIL survival in a MInnesota and a MN native Acer rubrum will perish if planted in Florida. Same genotype, different phenotype (as a definite ecotype within the species). In another example, it is recommended to not secure woody plant materials far out of your cold hardiness range. Every plant in a species is similar, but still has terrific genetic variation possibilities. Forsythias, for example, grow in a nursery in Tennessee may not have the same caliber of cold hardiness all across the number of plants. If there are 10 forsythia plants at a nursery in Nashville, they will all survive that zone 7 winter, but, it is very possible that 3 of those forsythias do not have the "cold hardiness gene for survival below -10", and thus, those particular plants WOULD perish in Minnesota, but still survive in Tennessee. If these 10 plants always grew in Tennesee, one would never know which truly was the hardy since they would not be naturally selected/killed off by an unlike -10 event there. In Human Terms--we all have hte SAME GENOTYPE (except those with true genetic abnormalities such as XXY, XO, etc), but the PHENOTYPE is different. The phenotype is what is physically expressed. I can guarantee that I have the same 99.99% genetic code in me as anyone on this board; BUT I likely will have some expressed gene here and there that will predispose me to a certain medical/deliterious condition as someone else may be totally protected from it because their code is expressed in their body so that they are immune. I also recall much uncertainty in human genetics from university coursework about the simple "genotype" as you put it, regarding the races. We all have the code to be very darked skinned or havea different shaped eye, etc. It's through developmental factors by the genes of hte parents, perhaps selected through adaptations that the PHYSICAL (phenotype)is different, but the genotype (the inherihent code of that species) is the same. Perhaps we are making the same point but with a different perspective. I even am confused now with my point--am I supporting your comment now or acutally arguing against it! ;) I didn't read your paper, it sounds as if it's conifer genetics. My point is the use of genotype versus phenotype (which I think you made a personal definition) and also the reality of ecotypes.

There's nothing wrong with being hesitant about raw foods. They aren't a major part of our culinary culture as they are in some countries/regions, so yes, it can be hard to wrap one's mind about a familiar food both looking and tasting different, with a different texture than you're accustomed to. It applies to many things, not just meat. Think about a raw carrot versus a cooked one. I know some folks that can't stand either one. I know others who adore raw carrots but loathe cooked ones. Much of it is a texture issue, and getting into a 'mindset' where expectations are very rigid. But as the OP points out, trying new things adds variety and interest to the diet. And BTW, the "sour rice" comment is unfounded. The vinegar/sugar syrup is equal parts rice vinegar (far milder than traditional white vinegar) and sugar. My DH loathes vinegar but he loves sushi rice! Note that the majority of restaurants use plain or salted rice, whereas home cooks almost always use the sugar/vinegar syrup. When I was growing up sushi restaurants made the rice the same way as at home, but that changed quickly as food and labor costs rose. I haven't encountered a restaurant using anything but a little salt, in literally decades. If you want to ease into sushi, I'd suggest some of the following. These might be more available at restaurants than from a deli, however: 1) Maki rolls (sheets of pressed toasted seaweed rolled around rice) filled with: - raw cucumber - tempura shrimp - avocado and crabmeat 2) Pressed sushi topped with: - cooked shrimp - cooked eel (always cooked teriyaki-style, very tasty) - tamago, the sweet rolled egg omelet. Tamago is a standard egg omelet with a small amount of sugar added. It's not intended to be super-sweet, just seasoned a little. I've never found anyone who dislikes it. 3) Inazarizushi. I will say that I NEVER eat this outside of what I make myself. Not because it's unsafe, but because I make a 'deluxe' version similar to what I grew up with, and it's so much tastier than the plain version sold commercially. Technically, inazari sushi is a fried tofu skin (aburaage) that's been cooked in a sugar and soy sauce mixture (think teriyaki - yum!), drained then stuffed with sushi rice. The aburaage is sold in cans, already seasoned. Like pita, you open the halves up with your fingers, and stuff it - in this case, with sushi rice. I add finely diced cooked carrots, baby peas, and finely diced shiitake mushrooms, to my version of inazarizushi. When I put these out, they go faster than anything else. Vegetarian, vegan, meat-eaters - people flip over this sushi. Anyway, hope that encourages the OP and inspires some others!

I read the reviews before our purchase that we made in 02/21. In the showroom the sofa was extremely comfortable, sat exactly how I needed it to sit for me. I'm 6'1", 225 lbs, 66 with a history of lower lumbar issues. It was delivered and was wonderful - for about a month. It sank at least two inches. Seriously, so much that when I used the sofa it began to increase my back pain and then began to cause difficulty getting up from the sofa because the sunken portion places me in a position where my pelvis is lower than my knees. I finally made a claim with our furniture company - which has been great to deal with - and they sent someone to look at it 06/21. Yes, there's a definite issue the repair man said, and yes, maybe it's just a bad piece of foam. BTW, both reclining ends did this. So new inserts were ordered and their repair man brought them and put them in on a Tuesday. Before the next Tuesday rolled around, the sinking feeling has returned and is worsening. There's definitely something not right with the quality of the foam used here, or there's something wrong with the platform that supports the foam. Everything else seems to be quality and is to be appreciated, but honestly, what good is reclining 'comfort' furniture if that comfort doesn't last more than a month or even less? With that said, I know there's nothing better out there. Seriously. I think folks just need to understand this isn't going to hold it's comfort the same way it does when you try it out in the showroom.

I only use full sheets, and sometimes I cheat by buying the rice already cooked at the Japanese market - it saves quite a bit of time. I do keep shari rice and nori on hand at all times, however. Here's , which I served with sashimi, pickled garlic, and seaweed salad. I generally buy the Japanese pickles and seaweed salad at the market, since the ones I've made are not as good as what I can buy. I have several books with recipes for Japanese pickles, but mine don't come out right - and I also have a Japanese pickle press. The fresh cucumber pickles I make are good, but it's just easier to buy them. I need to go to the Japanese market now! Lars