Culture Repost: Lech Walesa Writes to the Cuban People, 2007


McCoy, Madoura and Ikebana Rose

mccoy_cabbage_planter_ikebana_rose_copyright_jeanne_de-m_de_st-aMadoura is the name of a pottery studio in France, where Pablo Picasso crafted his unique pots and platters. McCoy is a venerable arts & crafts style pottery designer and producer in the U.S.A.; most of its products were inexpensive, but artistic in nature. McCoy planters, cachepots and vases can sell for hundreds of USD today, but their brown drip crockery, used at table for decades by millions of Americans, can still be purchased used on ebay for a song. Brown drip plates, bowls and cups were inspired by Japanese raku.

©Jeanne de St. A, 2016

Eggs, Nature’s Perfect Food

 Huevos, by Spanish Court Painter Diego Velásquez

Eggs are nutritious, convenient, useful in thousands of recipes, and are a relatively inexpensive source of high-quality protein. One large egg, which represents less than 4 percent of the total daily calorie intake of a person who consumes 2000 calories per day, provides 10 percent of the Daily Value for protein, 15 percent of the Daily Value for riboflavin, and 4 percent or more of the Daily Value for several other nutrients, including vitamins A, B6 and B12; folate; iron; phosphorus; and zinc. Eggs also provide choline, which is  essential in the human diet, and is credited for helping to create healthy babies during pregnancy. 

Because the percentage of the  recommended  daily amount for many nutrients provided by an egg is greater than the proportion of total calorie intake that the egg represents, the egg more than pulls its weight nutritionally. Most of the vitamins and minerals in eggs are found in the yolk; protein, however, is found in both the yolk and the white. Recent research indicates that egg eaters are more likely than non-egg eaters to have diets that provide adequate amounts of essential nutrients. This seems to be partly due to the nutritional contribution of the eggs themselves and partly due to the fact that the inclusion of eggs in the diet is an indicator of a desirable eating pattern that includes breakfast.

Eggs don’t cause heart disease, as the medical industry previously believed. And here is more good news: a research team at Louisiana State University in Baton Rouge determined that women on a weight-loss regimen who ate an egg with toast and jelly each morning lost twice as many pounds as those who had a bagel breakfast with the same number of calories without the accompanying egg.

Eggs can be prepared easily, in a variety of ways. They keep well  in the refrigerator for about three weeks, and therefore an individual can easily use up the dozen eggs in a carton before they spoil. Because most egg recipes involve short cooking times, eggs are convenient for the person with little time to prepare meals.

Eggs have several important physical and chemical properties that help make recipes work. They thicken custards, puddings and sauces; emulsify and stabilize mixtures such as mayonnaise and salad dressings; coat or glaze breads and cookies; bind ingredients together in dishes such as meat loaf and lasagne; eggs are used to clarify coffee and soups, they retard crystallization in boiled candies and frostings, and act as leavening in baked goods such as cakes, cookies, soufflés, buns and sponge cakes.

Eggs are economical, especially when compared to other high-protein foods. For people who are trying to balance their budgets as well as their diets, serving eggs occasionally instead of meat, poultry, or fish is very economical.

Another stellar feature of eggs is that they are a functional food—that is, a food that provides health benefits that go beyond basic nutrition. Eggs contain the carotenoids lutein and zeaxanthin, two components which are believed to have enormous health benefits. Speaking of functions, eggs have traditionally been used for facial cleansing and skin-tightening masques. A classic fine art painting medium, egg-tempera, which is used very little today, is created by  mixing pigment with raw eggs.

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