Ryoko Yonekura in ‘Chicago’ (Photo: Masahiro Noguchi) View Comments from $49.50 Chicago Related Shows Japanese superstar Ryoko Yonekura will return to Broadway’s Chicago this summer. The actress will play Roxie Hart in the Tony-winning revival for 11 performances only, from July 3 to July 13 at the Ambassador Theatre.Yonekura originated the role of Roxie Hart in the Japanese-language production of Chicago in 2008 and again in 2010. She then learned the role in English and made her Broadway debut in 2012. Following her return to Broadway this year, Yonekura will join the Chicago U.S. national touring company in Tokyo from August 2 to August 13 at the Tokyu Theater Orb.Yonekura’s other stage credits include Scarlett O’Hara in the Japanese stage adaptation of Gone with the Wind and Motoko Haraguchi in Kurokawa no Techo. Her films and television credits include the hit Japanese TV series Doctor X, The Negotiator, the Japanese version of Bewitched and more.Chicago currently stars Mel B as Roxie Hart (through February 19), Amra-Faye Wright as Velma Kelly, Tony nominee Christopher Sieber as Billy Flynn, Raymond Bokhour as Amos Hart, NaTasha Yvette Williams as Matron “Mama” Morton and R. Lowe as Mary Sunshine. Star Files Ryoko Yonekura
By spending a little time in your landscape now, you can better enjoy the greatactivities spring and summer have to offer. Planting annuals or perennials in bands of solid blocks is a great way to add contrast tothe typical background of dark green shrubs. In some cases, a small amount of insect damage may not warrant a full-scale spraying.You may kill more beneficial insects than harmful ones. Spring is an excellent time, too, to use your fall compost in preparing new flower bedsor amending old ones. Completed compost can be tilled or hand-turned into native soilsto improve conditions for future flower beds. Spray registered pesticides and organic alternatives by label directions only whenyou’re sure of the precise pest (and how many) you have. If you haven’t done so already, take a soil sample from your flower bed. That will tellhow much lime or fertilizer the bed needs. In the absence of a soil test, a balancedfertilizer should do well in most cases. Now would be a great time to add some color to your landscape, too. Our soils arewarming, so many summer annuals can be planted without fear of frost. A bright bedof impatiens, geraniums, begonias or old reliable marigolds can add colorful contrast toany landscape. As a final check in your landscape, before you allow spring outdoor fever to hit, don’tforget to pest-proof your landscape investment. You can’t totally rid your landscape orgarden of all bugs and diseases, but a little prevention now can save a lot of headacheslater. Most of your major pruning chores should be completed by now. Prune early-bloomingplants such as azaleas, forsythia, hydrangea and dogwood, though, as soon as they’vefinished flowering. Pruning these plants now will ensure next year’s crop of blooms. Be sure to check the undersides of leaves while looking for problem pests. Spidermites, aphids and lace bugs love to hide under the protective covering of a leaf. Youwon’t see them if you don’t check thoroughly. Scout your shrubs carefully now, looking for signs of insect activity. Learn to identifydamaging pests as well as the beneficial ones — there are far more good bugs thanharmful ones in our landscapes. Be careful not to overfertilize. You may injure sensitive plants or cause them to growtoo much. A slow-release fertilizer is a good option. It can better protect plants againstfertilizer burn and can provide nutrition to them over a longer term. As we begin to leave the cold behind, many of us focus on warm-weather hobbies suchas fishing, golf or picnics. Don’t just rush into your favorite pastime, though. A littleattention to your landscape now will make it look its best this summer. Disease problems may begin to appear as we get into warmer weather. Many of theleaf-spot diseases that appear on shrubs cause only minor cosmetic damage. More severe problems can be a sign of trouble in the root zone. Your county extensionagent can help diagnose them and suggest the right fungicide or cultural practice touse. Use partially composted material as a top mulch around shrubs to help conservemoisture in the summer heat. Don’t bother removing the old mulch unless it hasbecome badly matted and waterlogged.
Vidalia onions are grown over a long season. Growers begin growing transplants in the fall and aren’t finished with the crop until late spring the following year. If you didn’t start your seed last fall, don’t worry. Transplants are available. Local feed-and-seed, building-supply and department stores are sources. Transplants are typically dug and sold bare-root in bundles. Most commercial growers will transplant their onions between Thanksgiving and Christmas. Weather and other factors can delay their planting, though. It isn’t unusual for growers to still be planting in January and even into February. Purchased transplants can be planted in January and February without any problems. But because it is somewhat later than the usual planting date, the onions may be smaller than expected at harvest. Be sure to select only locally grown onions. Onion seeds, sets or transplants from catalogs may not be Vidalia types. Onions are day-length sensitive, and onions for this part of the country are called short-day onions. This means that during the short days of winter, these onions will form bulbs. Onions grown elsewhere are called long-day onions because they form bulbs during summer. When choosing transplants, select only bundles that look fresh and green and have no dead leaves. These bundles should be kept moist in the store and when you bring them home until planting. However, overly wet onions can develop disease problems and should be avoided. Prepare your garden well in advance. Apply fertilizer, and work it into the soil. Onions are heavy feeders, so get a soil test to determine the right amount of fertilizer to use. Your county extension office can handle this for you. The tops of your transplants may have been clipped when pulled and bundled. If not, clip them yourself to a length of 3 to 5 inches before planting. Plant the onions 1 to 2 inches deep with 4 to 5 inches between each transplant in the row. Rows can be spaced 12 to 14 inches apart. Keep an eye on them. Pay particular attention to watering, especially during the first two weeks after transplanting.
In Athens, Ga., scientists and a crowd of reporters had a big coming-out party for L.C. the calf and her seven sisters June 26. But, why would anyone, besides maybe a cattleman, have an interest in eight cute, healthy, playful calves?You may be interested yourself when you go to your grocery meat counter in two to four years and find cheaper beef.Less Expensive Production”We believe the cloning process will make it less expensive to produce the animals, and the industry will pass it on to the consumer,” says Steve Stice of the University of Georgia’s animal and dairy science department, in the College of Agricultural and Environmental Sciences.As it is now, you might buy just the tasty beef you want, but find it’s not quite as good as the same cut was the last time you bought it. But cloned cows could help make sure you get the same quality meat purchase after purchase.Passing along good qualities from one cow to another is iffy at best. But two and a half years ago, Stice and a group of 20 scientists thought they saw a new way to clone a really good cow that produced a lot of calves but had come at the end of her reproductive life.Mama Cow’s SkinThe scientists took microscopic pieces of the old mama cow’s skin, removed its genetic code and stored it. Later, they took eggs from other cows, removed those genetic codes and replaced them with the DNA codes from the old cow.The modified eggs were placed in individual cows for nine months. There have been other cloned animals, but it’s how Stice and the scientists prepared the cells from the old cow that rate as a scientific breakthrough.Their vision of cloned cows became real when the first two healthy calves were born last February. In the next four months, another six came along.What Next?What happens to the calves?”They will be producing offspring that will go to the meat case,” Stice said.They’ll provide more than uniform quality beef, too.L.C. and her sisters, all genetically alike, will keep alive, one calf at a time, the genetic ancestry their mother would have taken to the grave. Photo: Brad Haire Along with her seven genetically identical sisters, this nosy calf had a big coming-out party in Athens, Ga., June 26. She and the other clones may pave the way to cheaper, better beef for shoppers.
By Terry KelleyUniversity of GeorgiaIt’s midsummer in Georgia right now. But it could be spring allover again for vegetables.We generally plant summer vegetable crops in March and April andwind them up about this time of year.But we can grow two summer crops in Georgia.The growing season can start in spring around mid-March. Itdoesn’t have to end until the first frost of fall. This usuallyhappens around mid-October in the mountains and mid- to lateNovember in the southern part of the state.That means we can plant crops like tomatoes, pepper, squash,sweet corn, southern peas, snap beans, cantaloupe and eggplantall over again. Cooler-season fall crops can be planted a littlelater on.Fresh startSome folks may plant at intervals from spring through midsummer,which is fine. Others may carry out harvests on tomatoes, squashand the like throughout the summer. However, rather than tryingto keep the same plants producing indefinitely, you often get abetter harvest by making a fresh start.Tomatoes, pepper and eggplant should be transplanted just as youdid in the spring. For crops like squash, cantaloupes andcucumbers, however, seeding them directly into the ground willwork just as well if not better. Snap beans, sweet corn andsouthern peas are generally directly seeded.Rotate cropsDon’t plant the same crop back in the same place. Rotate yourspace so you can reduce potential disease problems. If youplanted squash there this spring, plant pepper there for thesecond crop.Rotate families of crops. Plant peppers, tomatoes or eggplantwhere you had squash, cukes or cantaloupe. But don’t plant cukeson the same ground where you had squash.Getting a crop established will be more of a challenge than itwas in the spring. Because of the intense heat, you’ll need tokeep the garden watered enough to reduce heat and drought stress.Water during the day to provide some cooling on the surface andallow foliage to dry by nightfall.Don’t waitFrom late July until frost will be roughly 120 days, so cropsthat mature in less than four months will usually make beforefrost, barring an early fall.However, the longer you wait, the longer it will take your secondcrop to mature as days get shorter and the weather cools off(eventually). So start these crops by mid-August. Somefast-maturing crops like snap beans, cucumbers and squash canstill produce if planted by early September.So don’t let the summer heat cheat you out of the rewards of yoursecond harvest.(Terry Kelley is an Extension Service horticulturist with theUniversity of Georgia College of Agricultural and EnvironmentalSciences.)
Works like an antioxidant“Alkaline EO water has low dissolved oxygen, high dissolved hydrogen and functions as an antioxidant,” Hung said. The problem is it can be unstable, he said. Its antioxidant capacity, or OPR reading, can quickly change from a strong antioxidant to a strong oxidation agent.The UGA Research Foundation has filed for a patent on Hung’s process that allows the alkaline EO water to be bottled with its high antioxidant benefits remaining stable for more than six months.“The water isn’t new,” Hung said. “Consumers in Japan, Asia, Europe and the U.S. have been drinking it for years.” What is new is alkaline EO water as a bottled product in the marketplace. “Right now, you have to have an EO water generator to get the benefits of the drinking water,” he said. “And they cost from $1,000 to $3,000, which doesn’t fit into most household budgets. Our invention preserves the healthful properties of the water and makes it so more people will be able to enjoy the benefits.”There is no taste different between alkaline EO water and traditional bottled waters. “That’s the beauty,” he said. “It’s just like drinking water you are use to, but you get many additional benefits.”The EO water shouldn’t cost much more than currently available bottled waters, he said.Manufacturer needed“The next step is for us to find a company that wants to license the technology and begin providing the water to the public,” Hung said.Companies interested in obtaining a license for this technology should contact Gennaro Gama with the UGARF Technology Commercialization Office at (706) 583-8088.Acidic EO water beneficial, tooScientists in the UGA College of Agricultural and Environmental Sciences are studying ways to use the acidic EO water produced with the electrolysis process to control food-borne pathogens on plastic kitchen cutting boards, fresh poultry and lettuce, and to fight diseases on greenhouse plants. “This water drastically cuts down the levels of salmonella and campylobacter on chicken carcasses,” Hung said. “It would be a very effective addition to chicken processing plants.”Acidic EO water can be up to 10 times more effective at killing harmful bacteria than traditional methods. Bottled version more affordable By Sharon DowdyUniversity of GeorgiaHealth-conscious consumers know the benefits of eating high-antioxidant foods like fruits, vegetables, beans and nuts. A University of Georgia researcher has uncovered a way to provide antioxidant-rich water in a bottle.For 10 years, UGA food scientist Yen-Con Hung has studied electrolyzed oxidized, or EO, water. EO water is created when a saltwater solution goes through an electrolysis process, which separates the water’s positive and negative ions. This makes two forms of water: one very acidic and one very alkaline.
The University of Georgia can add a new national title to its academic lineup. At a university often known for its sports, it was food science students who brought home top honors on July 19 at the annual international Institute of Food Technologists conference held in Chicago.After winning the southeast regional IFT Student Association competition in March in Huntsville, the team continued its undefeated streak through the national competition. They faced off against the University of Delaware team twice – once in the preliminary rounds and again in the final round after Delaware cleaned up the loser’s bracket.It’s tradition to celebrate any national title win, and this one was no exception. UGA topped off its win with a chant of “UGA, UGA, UGA” across the grand ballroom at conference center McCormick Place, led by UGA food science and technology graduate coordinator Mark Harrison.“The winning’s very nice, but, realistically, being able to meet my colleagues both current and future and being able to test myself against my peers, is a wonderful thing,” said George Cavender, a food science and technology doctoral student with UGA’s College of Agricultural and Environmental Sciences.Cavender both coached and led the team as captain. Other members were graduate students Amudhan Ponrajan and Kathryn Acosta and undergraduates Jessica Highsmith and Winnie Lim. UGA assistant professor Ron Pegg was the team’s faculty adviser. It took the UGA students four consecutive years of winning at the regional level to finally pull together their national title. Now they’re ineligible to ever compete in the college bowl again.Cavender is okay with that.“If you’re going to retire from national competition, that’s the best way to retire,” he said of their win. Plus, he plans to graduate in December.Georgia historyTwenty-five years ago, the IFT Student Association College Bowl was first held in Atlanta.“UGA has never won an event until now,” Pegg said. “And on the 25th anniversary, they brought the win back to Georgia.”Besides the four wins that Cavender has been apart of, UGA has two other regional titles.In the southeast region, they compete against Clemson University, Louisiana State University, University of Florida, Alabama A&M University, Mississippi State University and Auburn University.Big eventMore than 21,000 people from more than 70 countries attended the IFT10 meeting. According to Pegg and Cavender, it’s the food industry’s premier organization.“It’s a phenomenally powerful networking tool,” Cavender said of the conference. And as for the college bowl, “I think it’s a very helpful thing. It encourages the retention of knowledge, and it increases students’ ability to speak in front of a crowd.”Being drilled with questions by IFT judges makes later public speaking easier, he said.Questions at the college bowl ranged from identifying an unshelled almond to determining whether certain bacteria are gram positive or gram negative (most of the more harmful bacteria, like E. coli, are gram negative).More awardsThe UGA team wasn’t the only UGA representative to bring home awards. Recent UGA graduate Ashley Hart won second place in the IFT Undergraduate Student Paper Competition. She co-wrote her winning paper, “Blackberry polyphenolic inhibition of proinflammatory mediators released from murine RAW 264.7 macrophage cell lines,” with Pegg and Phillip Greenspan, an associate professor in the UGA Department of Pharmaceutical and Biomedical Sciences.“It felt amazing doing so well at a national competition like the IFTSA undergraduate research competition,” Hart said. “Even being one of the six finalists was an honor, so when I won second place, it was an extremely rewarding experience, definitely worth all that hard work.”Hart is finishing up a summer internship with PepsiCo in New York and plans to attend graduate school.
Eggs from Wright County Egg of Galt, Iowa, have been recalled. The number of recalled eggs soared to 32 million cartons for a total of 380 million eggs on Aug. 19. According to the expanded recall, potentially contaminated eggs could have been sold in Georgia stores. Hundreds of consumers have been sickened by the Salmonella-contaminated eggs. Officials worry that number could reach into the thousands. While some of the contaminated eggs may have been sold in Georgia, it is unlikely an infected egg would be produced in Georgia.“The Georgia egg industry does an excellent job preventing Salmonella enteritidis from contaminating table eggs produced in this state,” said Scott Russell, a poultry scientist with the University of Georgia College of Agricultural and Environmental Sciences.Georgia producers pull egg-laying hens from Salmonella-free flocks. Salmonella reaches the egg if the flock of hens harbors the bacteria and then passes the bacteria through their ovaries into the eggs. The U.S. Food and Drug Administration recently released a new law regarding Salmonella enteritidis in table eggs. Georgia egg producers are complying with the “Final Rule for Prevention of Salmonella Enteritidis in Shell Eggs during Production, Storage and Transportation.”The law requires that white leghorn laying hen chicks be tested for Salmonella enteritidis soon after they hatch. Then, the flock is tested prior to production at 14 to 16 weeks of age and then again after 45 weeks of age. “If any of these samples come back positive for Salmonella enteritidis, then 1,000 eggs must be pooled and tested every two weeks for an eight-week period for a total of 4,000 eggs,” Russell explained. “If any of these samples are positive, then the product must be diverted to a stream that will be cooked or pasteurized.”Consumer tipsSalmonella is a common bacterial form of foodborne illness. And the strain involved in the outbreak is the most common strain of Salmonella, accounting for 20 percent of all Salmonella foodborne illnesses. Salmonella is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people and others with weakened immune systems. Healthy people infected with salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain. In rare cases, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections, endocarditis or arthritis.Most Salmonella cases are linked to raw or undercooked egg products, like salad dressings and meringue toppings.“We have known for years there is a possibility that eggs could contain Salmonella,” said Judy Harrison, a food safety expert with UGA Cooperative Extension. “We advise consumers to cook eggs thoroughly to destroy Salmonella.” Casseroles containing eggs and quiches should be cooked until the internal temperature reaches 165 degrees Fahrenheit. Scrambled eggs should be cooked until no liquid egg is visible. Eggs with a runny center should be avoided. Pasteurized egg products are safe to use in recipes that call for uncooked eggs. The pasteurization process heats the eggs to a temperature that would kill any bacteria present. All pasteurized egg products are clearly labeled. “Although thoroughly cooking eggs destroys all Salmonella bacteria, the FDA is advising consumers that all recalled potentially contaminated eggs be discarded or returned to the store for a refund,” Harrison said. The Center for Disease Control offers the following tips for egg safety: Eggs should be kept refrigerated at 40 degrees F. Discard cracked or dirty eggs. Wash hands, cooking utensils and food preparation surfaces with soap and water after being in contact with raw eggs. Do not keep eggs warm or at room temperature for more than two hours. RecallThe 380 million eggs being recalled are packaged under the following brand names: Albertsons, Farm Fresh, James Farms, Glenview, Mountain Dairy, Ralphs, Boomsma, Lund, Kemps and Pacific Coast. Eggs are packed in varying sizes of cartons (6-egg cartons, dozen egg cartons, 18-egg cartons and loose eggs for institutional use and repackaging) with Julian dates ranging from 136 to 229 and plant numbers 1720 and 1942.Dates and codes can be found stamped on the end of the egg carton or printed on the case label. The plant number begins with the letter P and then the number. The Julian date follows the plant number, for example: P-1720 223.To learn more about the recalled products, visit the United Egg Producers Egg Safety Center product recall site at www.eggsafety.org/mediacenter/alerts/73-recall-affected-brands-and-descriptions.
CHITTENDEN BANK CELEBRATES 100 YEARS SINCE CHARTERBurlington, Vermont – One hundred years ago a group of Burlingtoniansdecided that a need existed for a new financial institution in Burlington. On December 7, 1904 Chittenden County Trust Company was established andgiven two years to gather the capital to start operations.The founders of Chittenden County Trust Company were John. J. Flynn,Edward J. Booth, J.H. Macomber, E.F. Gebhardt, W.B. McKillup, E.P.Woodbury, A.O. Humphrey, J.S. Patrick and R.A. Cooke. On March 30, 1906,these individuals organized what is today Chittenden with only $50,000capital.”Chittenden has been a part of the Vermont community since 1904. Onehundred years later, we remain a significant part because of our employeesand our interest in the communities and the customers we serve” saysKathleen Schirling, Director of Marketing with Chittenden Bank.”Chittenden has grown significantly since our start in 1906, but as I lookback at our history through the years, I find one thing that has notchanged–our people! They distinguish themselves by dedicated andexceptional performance across the entire organization. Theyenthusiastically participate in planning and implementing. Thecreativity, dedication and teamwork of our Chittenden family is the reasonfor our past progress and is the foundation of our future growth. Ourpeople have a commitment to change, but we also have a dedication to thosetraditional values, which have always been at the core of Chittenden,”says Schirling.Chittenden is a full-service, Vermont-headquartered and managed bankproviding a wide range of financial services and products to individualsand businesses. As the largest Vermont-based bank in the state, Chittendenoffers over 50 locations. To find out more about Chittenden, visit ourwebsite at www.chittenden.com(link is external) or call your local branch.
David Nichols, Vice President of Climate Systems, Inc. in Williston, has been appointed to a second two-year term on the Board of Advisors of The Unified Group, a national network of 45 pre-eminent heating, ventilating and air conditioning (HVAC).Headquartered in Chicago, The Unified Group is composed of independent HVAC contractors who share a commitment to remaining independent, while providing quality service to clients. The Board of Advisors oversees The Unified Group’s five major business areas including purchasing, business opportunities, membership, training and marketing. Participation in The Unified Group is limited to one member company per geographic area, and companies must have demonstrated a commitment to providing quality service to their clients.Climate Systems, Inc. is a locally-owned , full service and installation heating, ventilatin, air conditioning and refrigeration mechanical contractor dedicated to customer satisfaction.