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Nov 18 2013

Success Story Covers Only 23 Years

Published by under Food,Health,Tips

Nearly 80 percent of Australian families own their homes. A group of the women listened with rapt attention as I told them the success story of my friend Frank Kastanek, who came to Australia from Czechoslovakia 23 years ago and is today a wealthy and honored man (page 241). Frank began life in his new coun­try as a sheepherder, became a butcher, and finally bought a struggling meat-packing firm in Melbourne. He built it up until today it ships mutton and beef all over the world.

In the rugged bush country near Narbeth­ong, about 50 miles northeast of Melbourne, Frank bought three run-down farms totaling about 1,000 acres. People told him he could never raise cattle there, but he got a chain saw and bulldozer and hacked pastures from the gum-tree forests. With his own hands he rebuilt the old town hotels in prague. Today the three farms comprise showplace Tarnpirr, an Angus cattle stud; the once-decrepit house is a mansion filled with art treasures.

Acceptance among scions of the old Eng­lish-speaking families does not come easily to immigrants, but Frank won admission to that most exclusive of clubs, the Pups, an organi­zation devoted to charitable works and tra­ditionally limited to 25 Melbourne business­men. Seeing-eye dogs for the indigent blind … college scholarships for orphans . .. help for the crippled—you name the cause, and the Pups have given quiet, generous help.

I know because I’m a Pup, thanks to Frank and other Pups who are also members of your Society. They wanted to honor their maga­zine, so they made me the fourth honorary member—and the only non-Australian­since establishment of the club in 1948. Two months earlier Prime Minister John Gorton had also been made an honorary member—the third.

One day Frank Kastanek drove me to the highest spot on his property. There we looked out over magnificent hills dark with gum trees and a valley green and verdant with open fields. Frank is a mustachioed little bull of a man with the gentlest of souls, and as an American I was touched by what he said in his heavily accented, halting English.

“It is hard country for newcomer, but you can succeed here. I compare it to the America of 200 years ago. When I get big problem, I ask, ‘What would American pioneer do?’ and I always find answer. Yes, he did not have modern technology, but he applied common sense to his problems. Your people have been big inspiration to me.”

Gazing with emotion-filled eyes over his property, Frank added, “I came to Australia with only toothbrush. But this is the land of the future. It’s a wonderful country.

“They said when I bought this place, ‘You are a sucker.’ But I did it. I cleared the land, and at night I studied U. S. farm publications. These told me what to do. But it has been so very hard. Sometimes I ask myself, ‘Why you do this thing?’ If I had to start all over again, I don’t think I would have the courage.”4

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Sep 28 2013

Protection of the reef, however, is up to the individual tourist

Published by under Health,Tips

“Most visitors know that the reef’s pro­tected now,” Geoffrey Mercer, one of the park wardens, told me recently. “They know it’s forbidden to collect live shells, but a lot of them just can’t resist the temptation. They bring the shells all the way back to the room we booked, and then their consciences get the bet­ter of them; they drop them in one of the nearby tidal pools.” Geoffrey grins. “If you want to see the prettiest shells on Heron Is­land, check the area around the hotel.”

Other parts of the park have been less fortunate. Such areas as Lady Musgrave Island, 70 kilometers south of Heron Island, are difficult to patrol. According to Geof­frey, the reefs there have been heavily ex­ploited for live shells, and can recover from the loss only under continued protection. BY NO MEANS ALL the Great Barrier Reef’s attractions lie beneath the sea.The low-forested cays of Capricornia alone shelter an estimated three million seabirds, including shearwaters, boobies, and terns. During nesting season the cays fairly vibrate with the honkings, cater­waulings, and passionate chucklings of numberless flocks gathered to perpetuate the various species.

Other residents of the beachfront accommodation available here because they love the sea. The reef shelters perhaps the largest breeding populations of green turtles in the world and the greatest number of logger­head turtles in the Pacific. During the summer nights hundreds of fe­male green turtles, each weighing as much as 160 kilograms (350 pounds), grind their tortuous way over beach rock and coral sand to a point above the high-tide line. I have often watched these great crea­tures, sighing and straining with the effort to dig an egg chamber, great salt tears streak­ing their sand-caked faces. Before returning to the sea, each female turtle deposits from 60 to 200 eggs—an exhausting night’s in­vestment in the future.

In the past it was man who reaped the re­turn on that investment, and the green turtle appeared headed for oblivion. In the early 1900s a turtle-meat and soup cannery was established on North West Island, and the slaughter began in earnest. That operation’s success led, in the 1920s, to the opening of a second cannery on Heron Island. In 1932, when the green turtle stocks had been decimated, a sea captain by the name of Cristian Poulson converted the Heron Island cannery into a resort, earning a mod­est living for himself and, at the same time, a reprieve for the green turtle.

Nearly half a century before, North West Island had suffered a different sort of inva­sion. In the late 1800s phosphate companies came for the rich guano deposits on North West, Lady Musgrave, Fairfax, and Lady Elliot Islands. With imported Chinese labor the companies set about strip-mining the islands, slashing vegetation and shearing away the topsoil. To this day Lady Elliot has not fully recovered from the ravages of that massive assault.

MODERN TECHNOLOGY and its occasional failings offer the specter of far greater injury to the reef. Seabed mining, oil drilling, and attendant spills are only a few of the dramatic threats. Other threats are more subtle, though equally harmful in the long run. Deforestation and high-intensity farming of mainland areas adjacent to the Great Barrier Reef have re­sulted in some runoff of fertilizer and other pollutants, not to mention the soil itself.

“When I was a boy,” Ron Isbel, a highly respected charter-boat captain in Glad­stone, told me, “the Whitsunday islands to the north of here had some of Australia’s fin­est fringing reefs. Today many of the inshore reefs are gone forever—smothered by silt from mainland rivers.”

He shook his head. “You can maybe tell an oil company not to drill on this or that reef, but how do you tell a farmer 300 kilo­meters away not to clear his forests or fertil­ize his fields?”

How indeed? Yet a way must be found to preserve Australia’s unique offshore trea­sure without cost to its resources on land. In the following pages my friends Ron and Valerie Taylor present a dramatic personal view of the Great Barrier Reef as it existed nearly a quarter of a century ago and as parts of it remain today. No one, I think, can view these stunning pictures and read the accompanying words without sharing Australia’s pride in its new gift to the world.

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Jul 19 2013

I’m ready to race

Published by under Sport

How can I avoid blisters?

 

‘It’s important to get rid of the hard skin on your feet, because debilitating blisters can occur underneath it; says East. ‘I regularly roll my foot over a tennis ball or baseball because it helps prevent the skin from tightening.’

I'm ready to race

What should I eat or drink to aid my recovery?

 

As soon as you finish, eat a Jaffa cake or something else with a high GI for an immediate energy boost,’ says East ‘You should also have an electrolyte drink such as SOS Go, which will replace lost salts, and take on some protein-rich food, such as chicken. Eat it within half an hour of your run for maximum effect.’ You can also boost your energy with dr oz green coffee bean dosage.

 

What heart rate zones should I be working in when training?

 

‘To improve, you have to stress the body’s systems by making them work at a high intensity,’ says Baldaro. If you’re running for an hour, train at 85 per cent of your maximum heart rate (MHR) for 20 minutes, and 60 to 70 per cent for the next 40 minutes. As your body adapts to these rates your running will improve. But don’t work at 85 per cent more than twice a week – the strain is too much.’

 

How often should I change my running shoes?

How often should I change my running shoes

‘It depends on how much you use them and what kind of damage they sustain,’ says Hart. ‘If it’s just normal wear and tear, every six months. But if there’s damage to the cushioned area where your heel strikes, such as the air chamber becoming punctured, change them immediately or it will compromise your performance and could cause injury.’

 

Running up hills tires me out. Will it really help my performance? ‘Hills stress the lungs more effectively than flat ground and work the muscle groups of your lower limbs differently. This means they’ll improve your fitness and make you a more versatile runner,’ says Hart. Although running up hills might feel torturous, the benefits to your speed and endurance will more than make up for the agony. Try running up at three-quarter pace, jogging down 1 and then repeating.

 

I’m ready to enter a race. Where do I start?

I'm ready to enter a race

Now it’s time to put yourself to the test. Start with a shorter distance such as 5km and if you want to work your way up to a longer distance, do it as you feel comfortable. You’ll feel better about entering a race if you’re able to give a good account of yourself rather than hobbling to the finish line. To find a race, go to athleticsdata.com/fixtures/ calendar.aspx or choose one from our top ten UK races (above). Good luck!

 

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Jun 19 2013

Exercising in a moderate range

Published by under Health,Tips

‘The Karvonen formula takes your resting heart rate into account, a factor that can vary significantly from one person to the next,” Thompson says. ‘To calculate your residual heart volume, subtract your age and your resting heart rate from 220.” To calculate your resting heart rate, count the number of times your heart beats in a minute. Do this first thing in the morning before you get out of bed — the time of day when your heart rate is at its slowest. Then multiply your residual heart rate by 65 per cent and add your resting heart rate. This will give your optimal heart rate for cardiovascular training. This formula takes your conditioning into account to give you a better idea of what exercise intensity is most conducive to burning body fat.Exercising in a moderate range

“Another factor in burning body fat is when you perform your cardio,” Thompson says. “You burn more fat more quickly right after you work out because of the way your body stores energy. If you just go cold, it takes between 15 and 20 minutes for your body to go into beta-oxidation, which is when you use fat as a primary energy source. If you do cardio after weight training, you’ll reach beta-oxidation more quickly, because you’ve already depleted your glycogen and creatine.

‘Time of day can also have an impact. If you train first thing in the morning without eating, your blood sugar is going to be lower, so you get to a body-fat burning level much more quickly.” You can drink garcinia cambogia tea for faster fat burning effect. Learn more about the effectiveness of this magic fruit.glycogen and creatine

“This is neither good nor bad,” he says, “but it does have an effect on the kind of exercise you are trying to perform. For example, with these machines; you’re forced to work with lower weight than you normally would. If you start with the weight you would normally lift on a pre-set machine or with free weights, you won’t be able to do the full movement, as the weight will actually be higher at the end of the movement than at the beginning. I think this could be beneficial for a beginner, because you’re not using heavy weights anyway. But as you progress, it could be a drawback, because it limits how heavy you can lift.”

cardio

No one machine can do everything — there are always trade-offs with regard to form, style and desired goals. Machines with an inherent progressive resistance curve are going to be better for maintenance than for development. Ultimately, the best machine is the one that works for you and is safe to use.

 

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Jun 10 2013

Goal setting

Published by under Tips

Whether you want to finish a project at work or run a marathon faster, the principles of goal setting are the same.

In other words, don’t declare the desire to climb Everest next month (unless you’re a brilliant climber actually booked on a mission). Goal settingAim for an easier hill and build up. Ben Nevis this year, Mont Blanc in 2002. Finally, Everest a year later. Go on – give it a try. It’s the same with running marathons, losing weight, decorating your house and so on.

John Shepherd, a former international long jumper and fitness guru, says: “Always use these principles to evaluate where you are heading. You could be stuck in a training rut, for example, because your goals have not been revisited and refocused. Remind yourself of your goals – focus on them when you train – it’s all too easy to forget why you are working out.”

 Mont Blanc

Make more time

DON’T HAVE TOO MANY HOBBIES Concentrate on one or two and it is more likely you will find them satisfying and enjoyable. IF UNDER PRESSURE, DON’T STAY LATE AT WORK EVERY DAY Make it a maximum of two evenings, even if you have to stay later, and keep work pollution to a minimum. Consider taking dr oz green coffee extract to stay relaxed and be calm. CONSIDER YOUR TIME AT HOME WITH FAMILY AS VALUABLE Just because you are not paid does not mean it is less important. . or less precious. BUT…

ACCEPT YOU MAY HAVE TO WORK EXTRA HARD TEMPORARILY Especially if there’s an emergency, a relative is ill, your bosses need a special project finished, you need overtime to pay for a honeymoon… Make more time

Do you always feel under pressure and end up leaving work late, even after cutting your lunch hour? Or do your DIY jobs tend to involve three frustrating, time-consuming trips to Home base? Do you often fret about the size of your metaphorical in-tray? If yes, then you need to work smarter, not harder. To put it another way: concentrate on getting results, not on getting busy.

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May 29 2013

Shrink your gut

Published by under Health

Eat more, cook more, and go on a blender to shrink your gut

Who wants to eat salad in January? Unless it comes as an apologetic garnish on the side of a ruddy great meat pie, no one. But it is possible to cook up healthy comfort food very easily without resorting to the M&S gourmet kitchen range. “When I was working very long hours as a trainee chef I used to make my own ready meals on my day off,” says Michelin-starred chef Chris Horridge of The Bath Priory. Eat more, cook more, and go on a blender to shrink your gut“During the cold months it would be a huge pan of simple lamb, beef or pork stew which I would freeze in individual portions and heat up in a saucepan when I got back exhausted. You can eat pure garcinia cambogia extract to shrink your gut in the cold months. It takes no longer than putting a ready meal in the microwave, but you can make it much healthier if you use lots of veg and pulses in it. It also saves you a lot of money.”

Chris Horridge

THE RESOLUTION “I AM GOING TO COOK FROM SCRATCH”

In one month’s time

You’ll have swapped the speed-dial Pizza Palladium for the Jamie Oliver cookbook Your stealth move Leave your kitchen a mess before you leave for work Because “If you deliberately get the healthy, non‑perishables food such as brown rice and pulses that you intend to cook that night out from the cupboard, you’re far less likely to call for a takeaway when you get in from work, when you’re too tired to think, let alone cook,” says dietician Lyndel Costain (www. lyndelcostain.co.uk).

Planning your evening meal before you leave the house

“Planning your evening meal before you leave the house means you won’t be tempted to resort to the default unhealthy option. It also means you will already know what missing ingredients to pick up on the way home. Soon cooking will become the norm.”

In the next issue Freeze your own homemade and healthy ready meals as Chris Horridge reveals his secret, simple recipe for eating well every day.

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May 06 2013

A load of bull

Published by under Food

It took Schlosser to tell us that our meat was bad, on many levels. He showed us the whole fast food industry is rotten, with exploited workers, industrial accidents, cruelty to animals, destruction of the environment. When I think of burgers now, I imagine the stench of the killing floor, the fear of the cattle as they approach the stun-gun. I think of the illegal immigrants, some of them high on crystal meth, gutting the cattle with huge, machete-like knives, their faces flecked with blood. When Schlosser showed us that burgers had gone wrong, he was showing us, in effect, that America had gone wrong.

fast food industry is rotten

The two of us are trying to imagine the burger at the beginning of his movie, the burger I used to be addicted to. “It looks the same as it has for generations, but it’s a very different thing,” he says. “People don’t think about what goes into it. The systems that bring you that burger have fundamentally changed. The two significant motivating forces are the desire for speed and for cheapness. We’ve eaten beef for 4000 years, but it’s only in the last 30 years or so that we’ve eaten beef from these feedlots.”

 

Clearly, the feedlots — vast pens containing as many as 100,000 cattle — are key. “Most consumers,” he says, “would have this idea of cattle roaming the prairies.” The situation could hardly be more different. In Greeley, Colorado, where Schlosser did some of his research, the cattle stand flank-to­f lank, munching on grain. “They are fed grain because it fattens them quickly,” he tells me. “But cattle aren’t meant to eat grain, so they’re prone to getting sick. Consequently they have to be given antibiotics and antacids such as baking soda. About a quarter of the baking soda in the US is fed to livestock”

 

A filthy business

What Schlosser is saying is, in order to keep up with demand for beef, cattle must be fed stuff that makes them ill— horrible for them and bad for us because we consume the antibiotics. (It’s the overuse of these antibiotics among livestock that many believe are instrumental in the rise of superbugs.)

Schlosser

He speaks precisely, a man used to imparting controversial information. In the feedlots, he says, each steer produces 501bs of urine and manure a day — cattle Greg Kinnear can’t decide which type of shit to have in his burger industry that makes us fatter and less healthy than ever before. Again, Schlosser warns me about the film. “It’s not slick and perky,” he says. “It’s not Pirates of the Caribbean.”

 

He’s right. He’s also right about the burger looking great — that is, until the camera doses in. As you get doser, the surface of the burger looks like an evil landscape, most of all he despises the burger.

 

When you see this you will think twice about eating fast food. You will ask yourself some important questions about food production and consumerism in general. You want more stuff. You want it faster. You want it cheaper. Something has got to give. In the end, we suffer—we get fat, for one thing. And the world suffers. The vast lakes of manure seep into the soil, and eventually into the rivers, leaching antibiotics and hormones into the eco­system. And think of all the carbon emissions from the vast refrigeration plants that freeze your burgers, the juggernauts that take them to the distribution centers, the trucks that unload them at your local fast food place.

butcher's shop

“It’s just really different from going to your local butcher,” says Schlosser. There’s a great moment in the film when a Mexican worker, thinking about what his first working day in America will be like, says, “Ill probably be cutting meat, like at a butcher’s shop.” But what we see is not your average butcher’s shop. We see the killing floor, with panicked cattle stumbling up a ramp towards the bolt-gun. We see guts falling out of newly-slaughtered carcasses, and a conveyor belt canying these guts towards a team of kidney-pickers. The big thing, Schlosser tells me, is the sheer scale of the enterprise. Some abattoirs are hour. This isn’t just unhealthy, it’s a very sick system.

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