My subconscious has been talking to my conscious mind a lot more lately about the rising cost of getting from point A to point B in this crazy world, the skyrocketing price of obtaining the sustenance I require each day for every person I am legally responsible for, the steady increases in energy, heat and all the costs I have come to rely on as absolute in my little “Garden of Eden” away from all the stress and pressures involved with earning a descent living in modern society. 

My conscious mind for its part would rather talk about the arrival of summer, the beauty and majesty of the universe,  the unlikelihood of the Pittsburgh Penguins coming back to win three straight games to capture Lord Stanley’s cup.  The shrinking value of what revenues I manage to earn as compared to the requirements of what has come to be normal in my life, and  believe me it is a Spartan enough existence for Canada, is the last thing my conscious mind wants to greet every morning.  Just waiting for me and beating the same tired drumbeat, my subconscious gnaws on the stark facts of life in Canada and the world, and I’m sure the same drumbeat reverberates in a large percentage of the minds I think about every day. 

My subconscious talks about how the coming changes to Canadian life will include less time spent on the road, at least in the gas powered transportation we have been using, and in the ingrained recreational attitudes of Canadians towards recreational choices we have normally been taking part in every summer at the lake.  About how it expects to see less large gas powered boats on lakes and rivers in some areas of the country it and the use of four stroke engines in a lot more boats this year, which is a good thing for Mother Earth, and that it expects to see an unprecedented rise in new and inventive ways of using the natural forces that exist around us to provide the energy to transport us from A to B.  That at the very least we can expect to see a decrease in the amount of trips undertaken on a daily basis and a better plan of action underwritten by many Canadians in their daily activities in order to conserve and cut back on costs in all areas of life at the cottage.

It reminds me that Transport Canada estimates the average Canadian boater will use on average about the same amount of gas over the summer that it takes for them to fill their SUV three times, not a lot in comparison, so it probably won’t decrease the amount of time the average Canadian cottage owner spends driving around the lake in their boat. 

That there are a few basic ways you can save fuel at the lake if you’re planning on spending a lot more time on the water this summer.  First; move around at a steady pace, revving the engine requires more; second, always turn off your engine when your docked or just sitting for awhile; third, make sure the engine and propeller are working efficiently and the boat is outfitted with the proper propeller and engine.

That all lake residents have a choice, they can always choose to do different activities then the gas guzzling ones they normally do if they’re feeling the gas-price-crunch.  Take a walk along the lake side with Mother Nature for a few minutes, kayak along one of her beautiful and shrinking coast lines, canoe along a lonely stretch of one of her wondrous and life giving rivers, or give up your motorized boat for a more traditional and Earth friendly sailboat for awhile and convene with Mother Nature, she is always there waiting for you, like your subconscious, only she is wiser and longer lived then your subconscious can fathom.  She awaits your arrival, like a long lost child she has been thinking and hoping to see you and will welcome you home.

Tell her your subconscious sent you.

The first day of life should be special for all newborns, the bonding with mom, our first experiences, and all the events of the first day should be momentous.

The initial day in the existence of the newborn calf of Qila, the Beluga whale kept in captivity at the Vancouver Aquarium, went off without a problem Wednesday.

The, as yet, unnamed newborn weighted into the world at about 100 pounds and approximately 53 inches of vigorous life, she spent the first hours quietly, before nursing about three to five times an hour.  A sight that allowed aquarium personnel to breathe easier and head home knowing the calf was in good hands.  Can we expect the calf naming contest that inevitably follows such new arrivals at the aquarium, without a doubt; just get your suggestions ready.

Stopping for a breath, the newborn would dart across the big pool, stopping occasionally to sneak a peak into an adjoining pool through a grate at her curious grandmother Aurora, smiling back at her.  The newborn would occasionally vocalize to the delight of the crowd in response to the vocalizations of her mother and grandmother.

Qila seemed comfortable with the feeding calf and took on the mothers’ role quickly, instinctively taking the time to replenish her fish supplies with huge quantities of herring in order to produce the high-fat milk the calf needs to live, when not feeding the calf.

The joy the sight of the newborn calf brings to the kids and families that come down to the aquarium cannot be deigned, but at what cost, does an animal like this deserve to be in captivity?

This is a question that is being juggled by aquariums more and more, every day, in a world where animal species are disappearing daily.  How do we balance the human desire to learn about the world and the animals in it, with the welfare of the animals in question? 

Newborn calves should ideally be born and reared in the wild, not a human designed habitat, which can never truly be the same.  Many would say that the calf would never know the difference having been born in captivity or the wild, but this doesn’t excuse disrespecting such a beautiful animal.  Beluga whales were meant to swim free not kept as entertainment for humans, it’s demeaning towards Beluga whales and arrogant of humans to think there’s nothing wrong with such behaviour.   

It’s true that we will need to create even larger artificial habitats in the future if we keep destroying the natural habitats that exist on the Earth.  Especially, if there are going to be any animals for future generations to enjoy and coexist with, we may need to design and create habitats that would make the current ones seem like a petting zoo.  I just question whether this is an answer or just a stalling measure that only forestalls the inevitable demise of all wildlife on planet Earth.  Maybe the answer hasn’t been invented or thought of yet; at least we can hope so, for the sake of all life on spaceship Earth.

Somewhere, a talented young mind is reading this and thinking about the problem in away never dreamed of before, at least that’s my thought.

Canadians that like to partake of a little alcoholic beverage on a daily basis are on the minds and thoughts of Canadian officials concerned about the abuse of alcohol in Canada.

According to Canadian researchers at the Centre for Addiction and Mental Health, who are tasked with monitoring Canadians consumption of alcohol, alcohol abuse costs each Canadian an estimated $463 per year.

The report just released by the centre, The Avoidable Cost of Alcohol Abuse in Canada 2002, indicated that direct health care costs for alcohol abuse in Canada surpass those of cancer and create an additional economic burden for Canadians in access of $1 billion.

Scientists and health professionals have suggested six intervention techniques that would save upwards of 800 Canadian lives each year and more than 90,000 acute-care hospital days annually.  Additionally, they point out, implementing these policies would decrease productivity losses by about $600 million, health care costs by $250 million and crime-related costs by upwards of $180 million.

The scientists and health care officials say that Canadians don’t take alcohol and its possible effects on Canadian society as a serious issue, that alcohol abuse is one of the prime factors increasing costs in the Canadian health care sector, and that it’s preventable, providing Canadians take the issues seriously.

Officials have suggested increasing taxes on alcohol; studies have shown a link between increases in the price of alcohol and a marked decrease in Canadians consuming alcohol, suggesting that a hypothetical 25 percent increase in alcohol related taxes could reduce alcohol consumption by up to 4.1 percent.  Scientists also say that lowering the legal blood alcohol concentration limits to 0.05 percent from 0.08 percent to combat alcohol abuse and increasing the legal drinking age in Canada to 21 years of age could have a notable effect on alcohol related motor vehicle fatalities.

Scientists propose a zero tolerance rule for drivers under 21, programs to educate servers of alcohol to recognize intoxication and additional screening by health care officials for drivers who have a history of drinking and driving. 

The Canadian Medical Association, recently, urged the Canadian government to decrease the legal blood alcohol concentration levels, suggesting that such reductions have been shown to result in fewer fatalities and could reduce alcohol related fatalities in Canada by about 185 to 555 Canadians.

Currently, provinces issue 12 to 24 hour suspensions for blood alcohol levels over 0.05 in Canada, but under the new legislation that takes effect in Ontario later this year, a driver with a blood alcohol concentration of 0.05 percent will be suspended for three days, up from twelve hours.

The problem of alcohol abuse in society is an old one that has been a part of human life for thousands of years and I would agree the only way that no damage will be done by individuals consuming alcohol is for alcohol to not be available.  This is of course not feasible considering the current laws in place; people should have the right to live their lives the way they want, provided their choices aren’t damaging others.

The suggested changes are just the same old ideas implemented with a new level of monitoring, no new ideas have come forward to help alleviate this problem, but then the problem is deeper then just people drinking.

The consumption of alcohol in society has a lot of origins, from stress relief, to an escape from reality, to a never ending supply of money for suppliers and like all human inventions alcohol is relatively harmless if we control the amount we consume.

Humans are creatures of habit, we will continually come back to a familiar feeling, and this includes alcohol, even when the benefits are out weighted by the problems.  It’s easy to fall into one of these human pitfalls, the hard part is realising the hole you’re in and getting yourself out of it.

If you drink daily, it’s likely you have lost control of your alcohol consumption and you should seek council from those who have been down this road.  Your not alone, many humans have suffered from alcoholism and the help exists to let you escape from the alcoholic-spiral your in, you just have to realise you need help and reach out for it.

Hi!  My name is Warren Hayashi.  I bet you have a story you would like to tell the world, but your not sure how to go about writing your story in a entertaining, informative and educational way to the readers who might benefit from experiences and moments of your life.  Many people in the world today have interesting, informative and educational life stories that we would all benefit from and enjoy reading about.

  If your one of these people and you would like to tell the world about the story of your life, but you lack the time, energy, professional skills to tell your story in away that will draw the attention of readers, then I can help you.

  I  work for storyofmylife.com, a site that is owned and run by a world charity that is dedicated to many inspiring projects, of which storyofmylife.com is just one.  My job to search the world for people with interesting stories to tell about their life experiences, a never ending job that has introduced me to interesting people all over the Earth and I want to tell your story too.

  If you would prefer to write your own story the site allows this too, my job is provide writing services to people who cannot, or don’t want to do the writing themselves, for various reasons.

  This is how it will work, send me a story about a time period in your life, a day, an hour, it doesn’t matter, but make it a specific story about a specific event or story, not a full autobiography.  I will compose a story with the material you send me in third person and I will send it back to you for review, checking and such, and then we will go to the storyofmylife.com site and create a profile for you and download the story, actually the techs at the site will do this, we will send them the story.  Then the whole world will be able to read about you and your life, we have millions of current users on the websites, so readers won’t be a problem and soon the world will know more about the life and time of, you.

  If this sounds like a fun and exciting project that you would like to be part of, then send me your story at war9ren@gmail.com and well get started and before you know it people will be talking about you.  Or stop by the storyofmylife.com site and sign up for a free membership and begin telling the world your life story yourself, whichever, let’s get out there and do it.

Warren Hayashi

Hi!  My name is Warren Hayashi.  I bet you have a story you would like to tell the world, but your not sure how to go about writing your story in a entertaining, informative and educational way to the readers who might benefit from experiences and moments of your life.  Many people in the world today have interesting, informative and educational life stories that we would all benefit from and enjoy reading about.

  If your one of these people and you would like to tell the world about the story of your life, but you lack the time, energy, professional skills to tell your story in away that will draw the attention of readers, then I can help you.

  I  work for storyofmylife.com, a site that is owned and run by a world charity that is dedicated to many inspiring projects, of which storyofmylife.com is just one.  My job to search the world for people with interesting stories to tell about their life experiences, a never ending job that has introduced me to interesting people all over the Earth and I want to tell your story too.

  If you would prefer to write your own story the site allows this too, my job is provide writing services to people who cannot, or don’t want to do the writing themselves, for various reasons.

  This is how it will work, send me a story about a time period in your life, a day, an hour, it doesn’t matter, but make it a specific story about a specific event or story, not a full autobiography.  I will compose a story with the material you send me in third person and I will send it back to you for review, checking and such, and then we will go to the storyofmylife.com site and create a profile for you and download the story, actually the techs at the site will do this, we will send them the story.  Then the whole world will be able to read about you and your life, we have millions of current users on the websites, so readers won’t be a problem and soon the world will know more about the life and time of, you.

  If this sounds like a fun and exciting project that you would like to be part of, then send me your story at war9ren@gmail.com and well get started and before you know it people will be talking about you.  Or stop by the storyofmylife.com site and sign up for a free membership and begin telling the world your life story yourself, whichever, let’s get out there and do it.

Warren Hayashi

 A Gluten-Free Life

If you have celiac disease and need to live a specific life style, gluten intolerance or maybe you want to add variety to your diet, these five quickly prepared and tasty meals will put a smile on your face

  Medical specialists reckon that one in 133 people is afflicted with celiac disease, while an even larger number of people deal with gluten intolerance that requires a gluten-free diet for life.  Gluten is a type of protein found in the human staples wheat, rye and barley, and it’s also included in many of Mother Nature’s recipes like salad dressings, sauces, deli meats and products made with gluten-free grains, such as crispy rice cereals.

  These facts make is essential for individuals who need to steer their dietary ship clear of gluten which ingredients and foods are allowed on a gluten-free diet, which ones to be conscious of and any that might be dubious.  Navigating your dietary-ship through the treacherous reefs of information can cause your ship to flounder on the reefs and loose interest, so we’ve decided to provide you with five maps to help you achieve your desire for a gluten-free diet.

  These five maps are everyday gluten-free meals that focus on a variety of whole grains, vegetables and fruit to help enhance your fibre, calcium and iron, three nutrients of concern if a gluten-free diet is your goal.  Bring our Fall Whole Grain and Fruit Salad or Thai Noodle Salad for a family get-together or lunch for two, while the Gluten-Free Pizza and Crispy Three Sisters Quesadillas offer meals that will be enjoyed by one and all.  For the nights time when cooking time is short, our Easy Millet, Broccoli and Chicken Casserole is the answer to both your need for speed and a gluten-free meal.

  Whether your just hungry and require some sustenance, have celiac disease or a gluten intolerance, the following five maps will help you steer clear of the reefs hazardous to those afflicted with celiac disease or requiring a gluten-free diet and some needed variety to your diet.

1.                                

                                 All Season Whole Grain Fruit Salad

1 cup (250 ml) wild rice blend

1 cup (250 ml) quinoa

Seeds of pomegranate*

½ cup (125 ml) sliced almonds, toasted

1/3 cup (75 ml) sliced green onions

1 pear, unpeeled, cored, chopped

Grated peel and juice from 1 large orange

3 tablespoons (45 ml) Balsamic vinegar

2 tablespoons (30 ml) olive oil

2 tablespoons (10 ml) Dijon mustard

  In a large saucepan, bring 4 cups of water and the wild rice blend to a boil.  Reduce the heat, cover and simmer for 25 minutes.  Add the quinoa and stir completely.  Return to a boil.  Reduce the heat, cover and simmer for another 20 minutes.  Remove from the heat and allow the mixture to cool and then transfer the mixture to a large serving bowl and chill in the refrigerator.  The quinoa and rice mixture can be prepared 1 day in advance if you need to save time.  Add the pomegranate seeds, toasted almonds, green onions, pear and orange peel to the chilled grains.  In a small bowl, combine ½ cup of the orange juice, vinegar, oil and Dijon mustard and then pour this dressing over the salad.  Make sure to mix the salad well and then chill for 30 minutes before throwing to your hungry lions.

Calories: 229; Protein 5.8 grams; Carbohydrates 35.6 grams; Fibre 4 grams; Fat 20.6 grams/per serving: makes 8 to 10 servings

*To remove pomegranate seeds, score a pomegranate and place it in a bowl of water.  Break the fruit open underwater, so the pomegranate seeds sink to the bottom of the bowl and the white membrane floats to the top.  Remove the membrane, pour off the water and measure about 1 cup pomegranate seeds.  (In this recipe, 1 cup of dried cranberries can also be substituted for pomegranate seeds, if you prefer them)

2.

                               Light and Crispy Three Sisters Mexican Quesadillas

 Ancient farmers in many geographical locations have been noted as understanding the planting-relationship between squash, beans, and corn, that when planted together, a technique known as companion planting, these friends help each other grow quicker and faster.  Planting squash, beans, and corn together has been one of the most well known examples of companion planting, with these three being known collectively as the Three Sisters.  Not surprisingly, they taste delicious together on a plate also, as you will discover when you prepare the following tasty meal.

¾ tablespoon (4 ml) ground coriander

¾ tablespoon (4 ml) ground cumin

1 tin (398 ml) pinto beans, drained, rinsed

2 large tablespoons (30 ml) fresh lemon or lime juice

3 cups (750 ml) cooked cubed butternut squash*

½ cup (250 ml) canned kernel corn

1 tomato, dried

1 cup (250ml) grated Marble or other favourite cheese

6 brown rice tortillas

Salsa (mild, medium or hot)

  In a large skillet over medium heat, toast the cumin and coriander until fragrant, about 30-45 seconds, to help bring out their flavour and then set aside.  In a large bowl, mash the pinto beans using a potato masher or fork and then add the toasted spices and lemon or lime juice and mix well.  Add the squash, corn, tomato and cheese and fold to mix.  Lay 3 tortillas on a flat working surface, and then divide the bean and vegetable mixture among the tortillas and spread evenly over the tortillas.  In a large skillet over medium heat, grill the topped tortillas for 6-8 minutes.  Top each with a second tortilla and turn over.  Grill the other side for 4-6 minutes until golden brown (Tortillas will fold or curl, so it’s best to add the top tortillas just before turning them over).  Using a knife or pizza wheel cut each quesadilla into quarters or 6 pieces and serve with salsa on the side.

Calories: 297; Protein 12 grams; Carbohydrates 48.5 grams; Fibre 8 grams; Fat 7.3 grams/ per serving: makes 6 servings

*Use leftover cooked squash, or to roast butternut squash: Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).  Spray a baking pan with non-stick cooking spray.  Peel butternut squash; slice in half and remove seeds.  Cut squash flesh into ½ inch – ¾ inch (0.6 cm – 2 cm) cubes and transfer to baking pan.  Roast for 30 minutes, turning occasionally, until tender and golden brown.

3.

                                           Warren’s Gluten-Free Pizza Crusts

2 cups (500 ml) gluten-free flour mix*

2 tablespoons (10 ml) xanthum gum

¼ tablespoon (2 ml) salt

1 tablespoon (5 ml) dried oregano

1 envelope (8 grams/2-1/4 tablespoon) quick rising yeast

2/3 cup (150 ml) very warm water

2 tablespoon (10 ml) liquid honey

1 tablespoon (5 ml) vinegar

1 tablespoon (15 ml) vegetable oil

  In the bowl of an electric mixer, combine gluten-free flour mix, xanthum gun, salt and oregano and then sprinkle in yeast.  In a small bowl, combine warm water, honey, vinegar and oil.  While mixing the combination on low speed, slowly add liquid mixture to dry ingredients and mix continually for 4 minutes on medium speed and then cover and let rest for 15 minutes.

  Meanwhile, preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).  On a lightly floured, flat, work surface, roll out dough into 1 large or 2 (9 inch/23 cm) pizzas.  For a thin and crispy pizza lovers, roll out dough to 1/8 inch (0.3 cm) thickness.  Add desired pizza toppings and transfer to a baking sheet and bake for 12-15 minutes or until cheese is melted and crust is golden brown.  For thicker crust fanatics, roll out dough to ¼ inch (0.6 cm) thickness.  Transfer crust to a baking sheet and bake for 8 minutes, then remove from oven.  Add the desired pizza toppings and bake for 10-12 minutes or until cheese is melted and golden brown.

Suggested Toppings:

• Tomato sauce combined with chopped fresh basil and grated Mozzarella cheese.
• Tomato sauce combined with roasted red bell peppers, artichoke hearts, chopped olives, sliced cherry tomatoes and crumbled Feta cheese.
• Pesto sauce combined with cooked shrimp, pine nuts and grated Parmesan cheese.

Calories: 288; Protein 3 grams; Carbohydrates 60 grams; Fibre 2 grams; Fat 4.6 grams/per serving: makes 1 large or 2 (9 inch/23 cm) pizza crusts

*You can purchase gluten-free flour mix ready-made, or to make your own: Combine 3 cups (750 ml) brown rice flour, 2 cups (500 ml) potato starch (not flour,) 1 cup (250 ml) tapioca flour and mix well, before storing in an airtight container.

4.

                                           Thai Spicy Noodle Salad

½ (227 grams/ 8 ounces) package of soybean pasta

3 tablespoons (45 ml) natural smooth peanut butter

2 tablespoons (30 ml) lime juice

2 tablespoons (30 ml) tamari soy sauce

2 tablespoons (30 ml) Balsamic or rice wine vinegar

1-1/2 tablespoon (25 ml) packed brown sugar

¼-1/2 tablespoon (2-3 ml) sambal oelek* or crushed red pepper flakes

1 (170 grams/6 ounces) bag baby spinach

1 cup (250 ml) grated carrots, about 2 medium

1 red bell pepper, seeded, sliced

8 cherry tomatoes cut in half

¼ cup (60 ml) toasted unsalted peanuts

¼ cup (60 ml) chopped fresh cilantro

  Cook pasta according to package directions and then rinse under cold water to cool noodles quickly.  Drain and transfer noodles to a large serving bowl and refrigerate until ready to serve salad.  To make dressing, whisk together peanut butter, lime juice, soy sauce, vinegar, brown sugar and sambal oelek or crushed red pepper until smooth.  Add spinach, carrots, red bell pepper and tomatoes to cooked noodles, then slowly add dressing and toss salad to coat well.  Sprinkle with peanuts and cilantro and serve immediately.

Calories: 294; Protein 21 grams; Carbohydrates 30 grams; Fibre 10 grams; Fat 12.6 grams/per serving

Will comfortably feed 4 people

*This Southeast Asian chilli paste is found in the ethnic foods aisle of your local grocery store.

5.

                           Quick and Easy Broccoli, Millet and Chicken Casserole

1 (1500 ml) package of Campbell’s Gardennay Creamy Broccoli Parmesan Soup or substitute if you prefer another brand

½ cup (125 ml) skim or 1 percent milk

½ cup (125 ml) wild rice blend

½ cup (125 ml) millet

4 cups (1 litre) chopped broccoli florets

1 cup (250 ml) grated Cheddar cheese, divided

4 skinless boneless chicken breast halves or 4-6 boneless skinless chicken thighs

  Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).  Spray a 9 inch by 13 inch (23 cm by 33 cm) casserole dish with non-stick cooking spray and set aside.  In a medium bowl, whisk together the soup and milk and mix well.  Add the wild rice blend, millet, broccoli florets and ½ cup (125 ml) of the Cheddar cheese and fold repeatedly to mix well.  Pour into the prepared casserole dish, top with the chicken breasts or thighs and nestle them into the mixture, then sprinkle dish with the remaining Cheddar cheese.  Cover and bake for 45 minutes to 1 hour until the cheese is melted and the chicken is completely cooked, then let stand for five minutes before serving.

Calories: 403; Protein 42 grams; Carbohydrates 63 grams; Fibre 8.2 grams; Fat 7.6 grams/ per serving

 Man-to-Man: On growing old

My subconscious recently approached my conscious mind about writing an article explaining the difference between life now and the way life was back in my younger days. My conscious mind enquired about what exactly it was referring to?

“Well it’s hard to go wrong in a men’s magazine if you talk about sex, power and money.” Said my subconscious.

So, let’s begin with sex. My better half staunchly refuses me sex with any of the semi-clad, twenty-something, women working at my publisher’s office. When I point to her that it will only take a second, that the girls will hardly notice, that it will mean nothing to me at all, and that the doctor did say that sexual activity of any kind is good for a man my age, she throws me a look Napoleon gave Russia. I pretended I was joking. But now you know where the reigns of power rest and the money too. We have a lifetime deal; fifty-fifty right down the middle. I earn it; she spends it. Owe, we do love each other fiercely. Whatever her name is?

My power like my body shows signs of dissipating. Now when I look into the mirror, I realise I will need my glasses… I still have healthy teeth, but sadly they are Chinese teeth – like Canadian politicians they are crooked and stained from use, going in all directions at once. My mind? Well it received a summons to appear in court last month, but forgot the post-it-note it pinned to the refrigerator. It forgets how to pronounce words at times – preferring to say them backwards. At times my mind seems to have Alzheimer-like symptoms, where it refuses to see objects in front of my face. My glasses, my coffee, my cat’s, my wife all seem to disappear as soon as I’m looking for them. Personally I prefer book-lag, the exhaustion a writer feels after a successful book launching. Sometimes visualising the object in my mind helps my nose lead me to the object of my desire. I follow the aroma of my coffee, my mistress’s fragrant perfume, and the cat’s you can smell from across town.

Don’t let me fool you. Aging isn’t funny. I still feel sixteen, but every time I start thinking so the bedroom light comes on and this ugly old man jumps out of the wall mirror at me. In fact I recommend never getting old. Forget all the advertisements telling you to invest your money for your retirement – stay young forever. Not frantically fumbling to remember the name of the woman you have lived with for centuries.

So gentlemen, I have to go now. There are a couple nice men in white coats holding a large needle and accompanying jacket out to me. Perhaps its time to sit on a balcony over looking a slowly meandering stream, maybe its time for my Viagra… If things persist I’m going to kill my f…king doctor.

One or two final points: Don’t play golf it will prematurely age you. Turn off the squawk box; they’ll only try to convince you your getting old. Can people who look that good really be trusted? Just keep forgetting everybody’s name and complaining about everything. Since these two treasures are one of the few pleasures of getting old.

Warren Hayashi

 HYDROPONICS IN SCIENCE FICTION WRITING AND BEYOND

  Humans living in space, outside the protective cocoon provided by Earth’s atmosphere, the sustenance of Earth’s organic compounds and the thirst quenching, life-catalyst, referred to as the universal solvent by many, water by most, the answer is a resounding absolutely!  This is a scary thought for humans who routinely rely on the knowledge and work of others to provide them with the necessities of life.  Most of us would have trouble obtaining the food, water, and shelter necessary for human life to survive on planet Earth if we had to get up each day and venture out into the wilderness to obtain them.  What no grocery store your thinking, no electrical power provided by the infrastructure, no shelters to buy or rent, for the first human colonists that move to the moon this will be reality.

  How will humans survive in the cold of deep space without everything mother Earth provides for life?  We won’t, we will in fact, at least for the first phase of human space exploration, be required to take mother Earth’s bounty with us if human life to survive the coming exodus.  The materials required will be obtained from sources outside Earth’s vicinity eventually, but until then we will take the elements of Earth based life with us into space. 

  Eventually water will have to be located outside of Earth’s locality or manufactured from other materials, food will be grown with the help of hydroponics, most likely in huge tanks, and solar heat will be collected and distributed as needed for energy needs. 

  Hydroponics as a discipline was first used for food production near the end of the nineteenth century.  It remained relatively obscure until reappearing in various science fiction stores in the 1950’s and 1960’s.  Hydroponics first appeared in outer space in John Brunner’s 1972 novel ‘The Sheep Look Up’.  Today hydroponics is used primarily by hobbyists, organic farmers, and marijuana growers, although it is used by researchers living in the Antarctic to grow ‘killer tomatoes’ and other fresh vegetables during the impenetrable Antarctic winter.

  Advances in hydroponics technology will certainly increase yields in the future; we will devise additional methods of growing nutrients other than hydroponics, but for now hydroponics appears to be the best choice for hungry humans wandering beyond the womb of the human race, the planet Earth. 

By “Warren Hayashi”

                                                                           Ageless Wonders

  The idea that older works are slower and less productive than their younger competitors is a myth; in fact they often make fewer errors than younger employees.

  Older employees move to slow, forget to do things and are inflexible around the workplace.  They don’t work well in a team atmosphere and can’t adapt quickly to new technologies or changing times.  Many people describe their older colleagues in these terms and these blanket statements are often the reasons personnel managers cite for hiring younger employees over their older competitors.  

  But are these opinions warranted?  Do older workers in truth perform as poorly as their younger counterparts claim?  If so, at what specific functions or tasks do they perform at a lower lever than younger employees?  Neuroscientists and psychologists active in the field of “cognitive gerontology” are currently examining these questions in laboratories around the world.  The answers found to date are eye-popping: although older workers maybe slower at specific jobs or functions, they are actually faster at others and in most cases less prone to reoccurring mistakes.  In fact research shows that only certain brain functions are affected by possible age-related deficits and that basic change in the work environment can compensate for any deficits.

  In the fast pace, shifting, business world of today a lot of importance is placed on the ability to operate at a high rate of speed in the business environment.  And the skill to adapt to changes in the work environment, to be flexible to changing business needs and demands.  Even workers, who for years followed the same routine during their daily jobs, now find the requirements of business have changed and continue to change constantly.  Coping with a constantly shifting environment requires “fluid intelligence”—the focus to switch quickly between different functions, redirect ones attention, and screen out irrelevant or distracting information.

  It has been shown in studies by psychologist Jutta Kray of Saarland University in Germany that older people tend to find difficulty coordinating competing tasks.  She found that individuals over 50, on average, did not do as well on tasks calculated to test an individual’s ability to switch quickly between mental tasks.  For the individual over 50 the studies found the mental effort required for task switching was greater.

  The study wasn’t all bad news for the average 5o-plus Joe or Mary; the old participants did far better after they rehearsed ways to improve their responses.  The scientists concluded that age related performance deficits can be overcome if work environments are constructed in the appropriate way.

  Studies conducted by Michael Falkenstein and Sascha Sommer in collaboration with Juliana Yordanova and Vasil Kolev of the Bulgarian Academy of Sciences in Sofia.  Indicate older subjects take a moment longer to respond to stimulus and yet the results indicate they commit far less mistakes than younger individuals.  Detailed analysis indicates that older people process visual and auditory stimuli just as quickly as younger people did.  Their brains also thought, made decisions and choices as well as their younger counterparts.  The only lag occurred during the final phase—the brain signal that prepares the finger to move.  In older subjects the threshold to initiate a motor response was higher which seems to indicate older subjects operate according to the motto: “Better to be slow but right.”  And numerous other studies over the years seem to indicate this same conclusion.

  For the everyday workplace this has numerous implications as certain jobs require frequent choices, and categorization – for example, any quality control position with a manufacturer.  Since studies indicate the processes of choice and categorization is not significantly affected in older employees, there is no reason to deny them employment in these industries.  Yes the actual motor response is slower in older workers, but this can be an advantage in an industry where a low error rate is the goal.

  Studies indicate older workers make fewer mistakes mainly because they are aren’t as easily distracted from a task.  A surprising finding if you hold to traditional wisdom that older workers are easier to distract from function.  Studies indicate that older workers have a delayed reaction before making a decision, kind of like a mental stop sign to check everything, before proceeding to the next light.  Research has shown that this ability means that older workers commit far less errors, that this slowness gave them a decided advantage in performance.  This check-stop can be very useful for older people in many jobs, such as guiding a car through the busy, constantly moving and changing traffic at the busy intersection.

  While studies do show that our older fellow-humans do not perform as well when under severe time constraints, especially if they must use visual acuity to find a target.  In this situation older employees had longer reaction times and higher error rates then younger competitors.  These situations older workers also found more stressful, but this can be compensated for in the workplace.  Older drivers could be given on board navigation systems to provide the spoken directions instead of a map on a small screen.  Many present workplace situations could be altered in small ways to provide the older employee with the ability to complete the tasks they are better suited to.

  Since older employees have tasks and functions they perform better than their younger competitors, it is wrong to categorize older people as on the whole less valuable in the workplace.  And any small differences can certainly be compensated for by small adjustments in workplace environment and attitude toward older employees.  In the coming years with additional studies and understanding we will be able to isolate the causes of poor performance and redesign the work environment to mitigate these causes.

  Additionally it should be noted that in the real business world, speed and accuracy are not the only criteria determining success.  The older employee has spent years collecting experience and knowledge about the world and business, the younger employee has not gained yet.  Older workers are generally more socially competent, making them more suited for customer relations.

  Furthermore, even though an older worker might be initially slower at a certain mental task, neural networks have been shown to rewire themselves given the opportunity.  For example, cognitive neuroscience professor Roberto Cabeza of Duke University has shown that older people who performed poorly on a memory test activate the same memory areas of the human brain as their younger competitors, yet seniors who did well had a different activation pattern.  Scientists say these results make it clear that neuronal restructuring can help compensate for deficits – although not every older brain is capable of carrying this out.

  With the employment crush in the workplace in recent years and the call to bring older workers back into the workplace to compensate for the lack of workers.  A restructuring of workplaces and brain networks will be necessary if older workers are to be the solution to the problems of the labour market.  The call to rise retirement ages is part of this crush; low birth rates mean fewer people entering the workforce and a need for more skilled, experienced, workers.  Personnel managers equating the age 45 with “over the hill” in coming years will be ignoring a prime source of needed skill and experience if they continue to listen to the assumptions.  Something tells me the over-the-hill-gang, of which apparently I quality for, will be having a thing or two to say about this, because I for one have a lot left to learn, give and teach my fellow human.

By Warren Hayashi

                           HYDROPONICS IN SCIENCE FICTION WRITING AND BEYOND  

  Humans living in space, outside the protective cocoon provided by Earth’s atmosphere, the sustenance of Earth’s organic compounds and the thirst quenching, life-catalyst, referred to as the universal solvent by many, water by most, the answer is a resounding absolutely!  This is a scary thought for humans who routinely rely on the knowledge and work of others to provide them with the necessities of life.  Most of us would have trouble obtaining the food, water, and shelter necessary for human life to survive on planet Earth if we had to get up each day and venture out into the wilderness to obtain them.  What no grocery store your thinking, no electrical power provided by the infrastructure, no shelters to buy or rent, for the first human colonists that move to the moon this will be reality.

  How will humans survive in the cold of deep space without everything mother Earth provides for life?  We won’t, we will in fact, at least for the first phase of human space exploration, be required to take mother Earth’s bounty with us if human life to survive the coming exodus.  The materials required will be obtained from sources outside Earth’s vicinity eventually, but until then we will take the elements of Earth based life with us into space. 

  Eventually water will have to be located outside of Earth’s locality or manufactured from other materials, food will be grown with the help of hydroponics, most likely in huge tanks, and solar heat will be collected and distributed as needed for energy needs. 

  Hydroponics as a discipline was first used for food production near the end of the nineteenth century.  It remained relatively obscure until reappearing in various science fiction stores in the 1950’s and 1960’s.  Hydroponics first appeared in outer space in John Brunner’s 1972 novel ‘The Sheep Look Up’.  Today hydroponics is used primarily by hobbyists, organic farmers, and marijuana growers, although it is used by researchers living in the Antarctic to grow ‘killer tomatoes’ and other fresh vegetables during the impenetrable Antarctic winter.

  Advances in hydroponics technology will certainly increase yields in the future; we will devise additional methods of growing nutrients other than hydroponics, but for now hydroponics appears to be the best choice for hungry humans wandering beyond the womb of the human race, the planet Earth. 

By “Warren Hayashi”