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599710732 In words...

five hundred ninety nine seven hundred ten seven hundred thirty two

five hundred ninety nine million seven hundred ten thousand seven hundred thirty two

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fifty nine ninety seven ten seventy three two

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Lesson 9: MSG, Miso, Soy, and Umami

MSG, Miso, Soy, and Umami

MSG, Miso, Soy, and Umami

Welcome to Chef Ryan Callahan's personal website dedicated to the discussion of food, flavor, cooking techniques and the people inside of the restaurant industry! If you came here looking for whether or not Miso contains MSG then you came to the right place. After reading this you'll be fully informed about the relationships between MSG, Soy Sauce, Miso Paste, and Umami flavors!

These days there is a word that you will hear everywhere, especially if you watch the certain cooking and food focused television networks, or go to a higher end restaurant where the chef is trying to be pretentious. That word is “Umami.” It is usually followed by the words “Miso” and “Soy” and the combination of the words looks something like “A delicious Miso-Soy broth to really highlight the Umami flavors of the dish.” These words don’t mean anything to you. Heck, odds are that you're on this page right now because you did an internet search for those words. But, what they actually mean is that they have used Miso soup base and soy sauce to build the savory flavor. By using these words, they trick you into thinking and believing that this is some kind of magical Asian fusion that only master chef’s can make. But all they have done is use foods that have naturally occuring high concentrations of glutamic acid to build the savory characteristics of their food. This is kind of like how these days everyone says "chocolate ganache," let's get real, its chocolate frosting and you know it.

The secret here is that many of the people who cook professionally do not understand the relationship of the 5 flavors and how they work to build flavor. They simply repeat cooking techniques that they learned at other jobs or techniques that they learned from other chefs. Then, they simply repeat these techniques and trendy naming strategies. This lack of understanding leads to a lot of confusion and misinformation that has been disseminated over the years, whether maliciously or unintentionally. The misunderstanding we will explore in this article is very specifically about the concept of savory or as the Japanese call it, Umami.

As we have previously discussed, savory is a basic flavor sense that you experience on your tongue. It is the sense that tells you this food is full of nutrition. It is most typically associated with the presence of proteins, which is why the easiest example of a savory item is a grilled steak. When chefs use miso, soy sauce, or MSG, what they are doing is adding that savory flavor without having to add extra ingredients like beef, mushrooms, red wine, seaweed, or tomatoes. The most simplified form of the concept of savory is in a product called MSG. This MSG is one sodium ion attached to a very savory and naturally occurring amino acid called “glutamic acid.” When glutamic acid isn't being utilized by your body it exists in a form called glutamate. This is what the sodium ion binds to, hence why it is chemically called Mono-Sodium Glutamate. Interestingly, of all the free amino acids contained within your blood glutamate is the most common accounting for 40% of the amino acids in your blood, which is potentially why blood has a very savory flavor. Yes, that's right boys and girls it is inside of your own blood flowing through you every day. Potentially, that could be a very proposition if you don't understand what it is.

There is a lot of controversy surrounding MSG and whether it is good for you, bad for you, or neutral. I would like to clarify exactly what it is, how it is made, and the honest truth behind it. I would like to state that I personally use MSG and see no problems cooking with it whatsoever. From the USDA: “...MSG is the sodium salt of glutamic acid. Glutamic acid is an amino acid, one of the building blocks of protein. It is found in virtually all food and, in abundance, in food that is high in protein, including meat, poultry, cheeses, and fish.”

What MSG does is provide a chemical called glutamate to your tongue. Glutamate is a naturally occurring organic chemical that when ingested tells your brain, “This is savory, rich, and delicious.” Glutamate occurs naturally in all foods we eat and cook with, except for ones that are not derived from plants, animals, or fungi. Examples of foods with highly concentrated deposits of glutamate are: anchovies, kelp, red wine, green tea, soy sauce, meats, poultry, miso, and mushrooms. Adding MSG to your food is akin to adding salt for a salty flavor, or cayenne for a spicy flavor. Because it has no other flavor characteristics it simply bolsters the desired savory flavor without adding any other distinct flavors.

MSG was discovered by Japanese researcher Kikunae Ikeda in 1908 by creating a crystalline extract of glutamic acid from seaweed. He discovered this while eating miso soup and wondered why a soup with absolutely no meat in it was so savory. For your reference, miso is a paste made out of fermented soybeans, and then often made into a vegetarian soup broth made with kelp, which is a type of seaweed. He then experimented with the kelp until he could extract a concentrated and dry version of that savory flavor. Today, we know this extract as MSG.

Sometime in the 1920s, Dr. D.Y. Chow, from the National Dyes Company of Hong Kong, developed the process for extracting MSG from wheat. This is how it is still produced today. (Reference: The Wok, by Gary Lee, Nitty Gritty Cookbooks) The main problem with MSG is that people use too much in their cooking, because quite frankly it makes everything instantly delicious! MSG by itself has very little flavor aside from the instant savory feeling in your mouth. But when MSG is applied with salt, it becomes a flavor explosion! The problem here as you can see, is you end up saturating your food with sodium. Sodium can be disastrous for someone with heart disease or high blood pressure. So when I cook and intend to use MSG in addition to salt, I reduce the amount of salt to allow for the extra sodium contained in the MSG.

The only documented and medically reported side effect to MSG is occasionally it will cause headaches in certain people. Now remember, this is a super small group of people who have any kind of adverse reaction. If these people were truly allergic to glutamate, they would have headaches anytime they ingested foods that naturally have high concentrations of glutamate. IE: chicken, fish, beef, etc. I personally think that it is the additional amount of sodium causing the headaches in salt-sensitive people. Or, more than likely, it is a slight dehydration experienced from too much sodium intake. A good rule of thumb with MSG is to use no more than 2 percent of the weight of the recipe. The most groundbreaking part of MSG is that you can make entirely meatless broths that taste amazing. IE: hot and sour soup, egg drop soup, miso soup, vegetarian vegetable soup, etc. This is especially helpful for vegetarians and vegans who are having trouble making their food taste great.

MSG is typically marketed as “Essence of Umami,” “Umami Extract,” “Umami Seasoning,” or some variation on the word “Umami.” Umami is the Japanese word for savory, as the researchers who discovered the sense of savory on your tongue were Japanese. While miso, soy sauce, and MSG are savory in taste and can bolster savory flavors, please remember that savory, aka Umami, is not a food product, but a basic flavor sense found on your tongue.

MSG = a seasoning ingredient
Umami = the flavor sense on your tongue

If you would like some evidence that the MSG scare is still alive and well in peoples consciousness, simply go to your local grocery store, Asian market, or Asian restaurant. You will readily find packages and signs proudly proclaiming “NO ADDED MSG.” They have to say NO “ADDED” MSG because glutamic acid is a naturally occurring substance found in almost all food, and living organisms. I am not trying to convince you to put MSG into all of your food. I am simply suggesting it as a convenient seasoning to make your food taste great.

Now if you are still scared of MSG, you can absolutely go the long way around and add some of the other examples I’ve listed to make your food more savory. (anchovies, mushrooms, bay leaves, soy sauce, parmesan cheese, tomatoes, etc.) But, it will take longer, generally cost more, and will require more product weight to make the same flavor. I can make sauce, gravy, and other dishes incredibly savory, decadent, and delicious without the addition of a little glutamate extract. I just simply don’t want you living in fear of MSG because of ill informed and fear based health food movements that have no idea what they are talking about.

To recap:

Miso paste is a fermented paste made by aging soy beans with salt, koji and other ingredients until they have a very concentrated flavor. It contains high amounts of glutamic acid and salt, but not MSG extract.

Soy Sauce is a fermented sauce made by fermenting soybeans and salt. It too contains high amounts of glutamic acid and salt, but not MSG extract.

Monosodium Glutamate is a stable crystalline extract of glutamic extract, typically made from wheat.

Now if you are looking to buy some MSG, trust me on this one. Buy MSG from your local Asian market. It will be much cheaper than any other store. For more great reading on Mono Sodium Glutamate, I recommend reading “It’s the Umami, Stupid. Why the Truth About MSG is So Easy to Swallow” by Natasha Geiling, featured in Smithsonian Magazine’s website November 8th, 2013.

If you enjoyed this article, I hope that you will share it with your friends, and continue to read the rest of my website!

Learn HOW to cook in a new, fun, and exciting way! Click here for Chef Ryan's How to Cook Cookbook

Lesson 2: Taste and the 5 Flavors

Taste and the 5 Flavors

Taste and the 5 Flavors

Taste itself, is in reality only a small fraction of the sensory experience of cooking and eating. What you actually taste when you eat are 5 primal flavors which are: salty, savory, spicy, sour, and sweet. Each one of these basic taste sensations lends itself as a piece of the whole sensory experience.

Flavor is a tricky and complicated concept. It is made up of many different aspects of senses as well as senses in their entirety. Let’s start with the basics of the tongue. The human tongue only tastes a few basic flavors. This is actually such a controversial subject that it is still hotly debated whether or not certain flavors constitute tasting or just a secondary experience. The most commonly accepted flavors that your tongue tastes are: salty, savory, sour, bitter, and sweet. I like to add spicy to this list as well, seeing as you experience spicy on your tongue just like the other flavors. I don’t consider bitter to be a flavor, but I consider it to be a survival mechanism. Therefore, I do not include it in the 5 flavors. So for simplicity—and for our sanity—we will say that the following are the flavors that you actually taste with your tongue: salty, savory, spicy, sour, and sweet.

Balancing The Five Flavors

When a chef cooks, what he is trying to do is bring out the fullness of flavor, or Roundness of Flavor. Take a look at the chart below for a great visual representation of what I call, Roundness of Flavor.

Balancing the 5 Flavors

Chef Ryan Callahan's Balancing The 5 Flavors Chart

Imagine the circular dish above is mounted on a thin piece of metal so that it acts as a scale. As you apply weight to any category, like salty, the dish will tip toward the salty side. As you place each flavor on the dish, it will lean from side to side, eventually balancing out. What you want to do is weigh out the proper amounts of flavor onto this imaginary dish so that the dish doesn’t topple over and become one-sided.

Cooking is about balance, harmony, and pulling the natural flavors out of your ingredients. All food items that you eat have their own natural flavors and will pre-stack the weight of the dish. As we add items to our meals, we need to be conscious of their natural flavors and how they will make the dish balance.

To be blunt, there is simply no way to teach someone to cook without physically doing it. You can learn many other disciplines simply by reading about it. But, cooking is both art and science. Just like you can never truly create great works of art simply by looking at Vincent Van Gogh’s paintings.
You will never develop the physical techniques of the intricacies inherent inside of the brush strokes to capture the delicateness of color. Such is the same with great food. Learning how to cook is exactly like this. You must try and fail and try and fail until you learn how things work and why. Just like the yoga master refers to the art of yoga as “my practice,” so must we take this same approach toward cooking. It is an art that you will continually become greater at every day, every week, and every year. You will learn and grow just like a tree until your roots run so far into the ground that you are an immovable object with years of strength and experience to pull from. So it is with this mind-set, we will continue to move forward so that we may practice and learn.

What I would like to explain about Roundness of Flavor is that I actually developed this cooking technique to specifically help my mother while she was going through cancer treatments. But, Roundness of Flavor isn’t just for cancer patients. It is also an incredibly effective and fool-proof system for progressively and accurately seasoning your food so that it turns out nearly perfect every single time.

Below is the method I follow while creating my own Roundness of Flavor. I do this with every single dish, no matter how simple or how complex. This is the creating flavor part of Roundness of Flavor.

When I season dishes, I always season them in the following order:
1 salty
2 savory
3 spicy
4 sour
5 sweet

The 5 Flavors

Meet Salty Simon!

Salty is the most basic flavor. It is also the most powerful. It amplifies all other flavors. We start with salty to bring out the naturally occurring flavors in the dish. If we did this flavor later, it could overpower the rest of the dish. Adding salt late in the cooking process could make the flavors too aggressive. Salt also acts as a natural tenderizer. It works its way into meat giving it a massive boost of flavor. Food without salt of any kind is extremely bland. If you can not have salt because of sodium, consider using a salt substitute. Salt is also one of the flavors that you cannot correct if you add too much. If you place too much salt in a dish, it is simply ruined and you have to start over.

Examples of salty items: kosher salt, sea salt, soy sauce, and hard cheeses like parmesan.

Meet Savory Sophia!

I always season savory second because it is the least pronounced of all the flavors. But, it is the most important. Th e reason it is so important is because it gives you that sense of healthiness and nutrition that comes from a home-cooked meal. Savory is the fullness of taste. It is the sense of warmth that you get when eating a protein filled item. Savory is actually activated by the presence of salty flavor. Th is is the reason why a steak without salt is extremely bland. But if you add a light pinch of salt, it makes the steak taste like a flavor explosion. Th ere are many ways to create a savory flavor, whether it is simply adding savory ingredients or using heat to brown your meats and vegetables. Browning these items makes them more savory naturally as well.

Examples of savory items: soy sauce, MSG, anchovies, green tea, mushrooms, tomatoes, and red

Meet Spicy Stella!

Spicy comes third because it is our second amplifying flavor. It is the ingredient that fills our warmth portion of the dish. I also season with spicy third because it is the easiest to counter-act by adding more vinegar to balance out the spicy. Please remember that just because you are adding a
touch of spicy to a dish does not mean that the dish will necessarily be spicy. Great cooking always encompasses a bit of an imperceptible spicy note that just adds a fuller body. So never feel guilty adding a little bit of spicy to your dishes, especially in amounts that a person cannot detect. To add ingredients that a person cannot name or quite put their fi nger on is the hallmark of a great chef.

Examples of spicy items: black pepper, cayenne pepper, red pepper flakes, chilies, and many more.

Meet Sour Sarah!

Sour comes fourth because it is the lightener. Everything we have put into our dishes so far has added breadth, fullness, and warmth. Now, we add complexity. Sour brings freshness that you cannot get through any other means. It removes the physical weight of a dish, similar to how moon boots
remove the feeling of weight from your body.

Sour is an amazing flavor that is far underutilized. It can make you feel as if you were eating the freshest, lightest fruit salad in the world. But when applied too heavily and too liberally, it can make your mouth pucker and eyes water. With a masterful hand, sour can be applied in just the right
amounts to give heavy dishes a light feeling in your mouth. It can also remove the spiciness while amplifying the flavor of chilies. And, it can cleanse the palate and bring delight to any person who wields it. In my opinion, mastery of sour is another hallmark of a great chef.

Examples of sour items: red vinegar, red wine vinegar, apple cider vinegar, balsamic vinegar, rice
wine vinegar, orange juice, lime juice, lemon juice, and pickle brine.

Meet Sweet Sherman!

Sweet comes last because it is the great balancer. Sweet activates the pleasure centers of your brain and gets you really excited about eating whatever it is you are eating. Sweet can cover many mistakes when cooking and should be used last because it creates our final piece of complex flavoring. Chinese cooks have a saying that sugar always follows vinegar. Th is is because sour needs a balancer just like the idea of yin and yang. When yin gets out of control, it needs yang to balance. Th e philosophy is all about finding the balance between the two. Th e same is true for fire and water. Fire keeps water in check by boiling it. And water keeps fire in check by keeping it from getting too hot and consuming everything around it. If you have too much fire, everything gets burned. If you have too much water, the passion and the drive is drowned out. Th e same is true for sour and sweet. You must keep the two in balance at all times. Sweet also allows you to remove or cover the acidity of a dish. Hence, why most people will add a healthy pour of sugar to their marinara sauce.

Sweet is a place where I get a lot of irrational feedback. I am not telling you to pour a pound of sugar into your meals or eat nothing but refined sugars. What I am explaining to you here is that sweetness balances out the dish. It is one of your 5 fundamental flavors. And, it must be mastered and utilized to truly cook like a great chef. A lot of people are afraid of sugar because somebody offhandedly said to them once that people need to eat less sugar.

What those people were trying to actually express was that most people ingest too much candy, sweets, junk food, soft drinks, etc. When you take control of your food and cook every meal at home, you are not going to end up eating too much sugar simply because the nature of cooking at
home does not make it easy to overload yourself on sugars. What overloads you on sugar is eating a pint of ice cream, followed by drinking 2 liters of soda, and eating a handful of hard candies to finish off the meal. Remember all things in moderation.

Sugar is actually the basic energy that your body uses to fuel itself. The reason your body is hot is because your body is regularly combusting sugars inside of your cells to regulate your body temperature. When there is too much sugar, your body converts it for long term storage into fat cells
which is how your metabolic process works. This is why if you eat too much sugar, you gain weight. If you eat too little sugar, you loose weight. The energy inside of food is measured in calories, which is why all of our food labels are labeled with the amount of calories that are contained within the
food. This is so that you can empower yourself to make decisions on how many calories you need to fuel your body. It’s not scary. It’s science.

Sweet can be sourced from the following: raw granulated sugar, brown sugar, fruit juices, honey,
and an innumerable amount of places.

I follow the salty, savory, spicy, sour, sweet method because my experience has taught me that this is how you should season. It takes into account many different theories, styles, and cultures perspectives on cooking. As I stated previously, I have found that cooking is both art and science. It is a beautiful alchemy that encompasses so much of the human spirit, life experience, culture, memories, and the soul; that it is like an art. The simple whiff of your favorite dish can transport you to places and times that you didn’t even remember existed. It can pull emotions so deep that you didn’t even know you had. This is the art of cooking.

To bring it all around, the reason I season in this method is two fold. Years of experience show me scientifically that this is the right way to season. And, years of artistic endeavor also support this method.

Palate Cleansing

Palate Cleansing is a simple but effective technique that you need to know when you are cooking. I talk in great detail about Palate Cleansing in my first cookbook, Cooking for Chemo ...and After! Palate Cleansing is extremely important to bring balance to dishes that may feel too heavy in your
mouth. It is especially useful in taking heavy dishes, like pot roast, and making them more palatable by lightening the perceived weight of the dish in your mouth.

3 Ways To Use Palate Cleansing

Vinegar and Sugar Method
By adding 1-2 tablespoons of red wine vinegar and 1-2 tablespoons of granulated sugar during the seasoning part of your recipe when cooking. The vinegar lightens the perceived weight of the dish and the sugar masks the flavor of the vinegar.

Fresh Herb Method
By topping the finished dish with fresh herbs that naturally Palate Cleanse. These herbs are cilantro, parsley, basil, and mint.

Citric Acid Method
By using fresh citrus juices in your cooking or squeezing them over the top of your finished food. This includes: oranges, lemons, and limes.

Palate Cleansing uses sour flavor to combat the weight of a dish. If you follow the proper seasoning order (salty, savory, spicy, sour, and sweet), you will naturally use palate cleansers in the effort to obtain Roundness of Flavor.

One last thing, when you are trying to correct a dish, always add seasonings in small increments. You don’t want to over-correct the dish and have to start over. Visit our printable downloads page HERE to get a FREE Flavor Correction Chart.

Learn HOW to cook in a new, fun, and exciting way! Click here for Chef Ryan's How to Cook Cookbook

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Redmi K30 Pro may have Snapdragon 865 chip, 8GB RAM

Xiaomi is likely to bring the K30 Pro with a Qualcomm Snapdragon 865 processor and 8GB RAM.

The Redmi K30 Pro just popped up on Geekbench 5.1 with a Snapdragon 865 and 8GB RAM and posted a score of 900/3300 single and multi-core, which is a healthy increase over the Snapdragon 855 scores in the 500/2200 ballpark.

Naturally, the K30 Pro is running Android 10, GSMArena reported on Tuesday.

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Phase I consists of 45 lots, 90% of which are already sold. All these lots take advantage of flat land and have access to Lake Martin.

Lake Martin: Lake Martin is a natural lake, ideal for swimming, kayaking, canoeing, and ice skating in winter. There is a raft in the middle of the lake, as well as a dock for residents for easy access with a canoe.

Phase I benefits from seasonal rentals (minimum 4 months) for owners who do not occupy their Chic Shack all year long. We can offer concierge services as needed.

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Launched Fall 2019, Phase II consists of 33 lots, 50% of which are sold. Located on a mountain site, these lots offer beautiful views of Mont Tremblant, Rouge River Valley, and the Montagne d’Argent. They also benefit from the Chic Shack trails and private access to Lake Long.

Long Lake: Long lake is a beautiful, natural lake, located on crown land. This 3km lake is accessible to all our residents via the private roads of our project, and is ideal for canoeing, kayaking, paddleboarding and swimming.

Phase II benefits from short term rental for owners for whom rental revenu is a priority.

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Sitting for Prolonged Periods of Time Results in Many Negative Effects on the Back

Posted 2 years ago

Negative Effects Of Sitting

Numerous studies have been conducted on the effects of sitting and the health. In recent years, medical professionals have determined that sitting for prolonged periods of time can result in more serious health effects than those experienced by individuals that engage in using tobacco products.

Sitting for large amounts of time each day contribute to living a sedentary lifestyle. This activity – due to its lack of physical activity – has been directly linked to chronic health conditions, the onset of disease, and serious implications associated with the spine health.

While our society and the technological advancements and job requirements of our time encourage sitting and periods of inactivity, chiropractors and medical doctors discourage prolonged sitting due to the negative effects it has on the body – especially the back.

Basic Figures and Findings

Research has found that approximately 70% of all people in the United States spend a minimum of six hours a day sitting. In some instances, these individuals exceed six hours a day in the sitting position. There has been a direct association between sitting for long periods of time and an increased risk of dying – from all types of causes.

A lifestyle that is considered to be “sedentary” increases the risk for serious health complications. These include the development of certain types of cancers, the onset of diabetes, and cardiovascular disease. Ironically, the risks of prolonged sitting are the same for those that are generally inactive and those that engage in exercise on a regular basis.

However, it has been found that those that move around more for each hour that is spent in the seated position can reduce their chance for developing issues with the body.

The Impact on the Back

While sitting is considered to be a “relaxing” activity, it places an immense amount of stress on the discs in the spine and the surrounding muscles. The hip flexors are tightened and pressure is placed on the gluteus maximus (buttocks muscle). The blood flow becomes restricted.

Additionally, most do not place a focus on their posture when sitting. Slouching is very common. When one slouches, the ligaments of the spine are stretched and the discs are strained.

This can transition into pressure on the discs, which can then result in bulging discs. As all of this occurs, it is likely for stiffness, pain, inflammation, and other discomforts to occur.

How to Overcome Back Problems Caused by Sitting

We all sit. In some instances, sitting is necessary – as in driving, riding, and performing our jobs. In order to overcome the back problems that may occur, the muscles must me strengthened. Those of particular interest should include the back extensors, the glutes in the abdominal region, and the scapular muscles.

It is also important to see a chiropractor in Augusta. This type of professional will help in the restoration of the muscular balance and alignment of the spine. Not only will this help in reducing pain and the negative health effects of sitting, it will also help in optimizing the posture.

For more information on this topic or to schedule an appointment, contact us today by calling: 706-738-7731

Posted in Chiropractic Therapy, Negative Effects of Sitting

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The Anointed begotten Son of God

23. Coming down from heaven

When people say that Jesus came down from heaven they should know that all the good things come down from heaven.

“Every good gift and every perfect gift is from above, coming down from the Father of lights, with whom there is no change, nor shadow of turning.1 {Footnote: 1See Mal. 3:6.} “(James 1:17 The Scriptures 1998+)

“This is not the wisdom coming down from above, but it is earthly, unspiritual, demonic.” (James 3:15 The Scriptures 1998+) + “But the wisdom from above is first clean, then peaceable, gentle, ready to obey, filled with compassion and good fruits, without partiality and without hypocrisy.” (James 3:17 The Scriptures 1998+)

Also the food we eat, like our daily bread comes from heaven.

Smith's later theology described Jesus and God...
Two distict different figures Jesus the son of God and his Father the Only One God -Image via Wikipedia

““This is the bread which comes down out of the heaven, so that anyone might eat of it, and not die. “I am the living bread which came down out of the heaven. If anyone eats of this bread, he shall live forever. And indeed, the bread that I shall give is My flesh, which I shall give for the life of the world.” The Yehud’im, therefore, were striving with one another, saying, “How is this One able to give us His flesh to eat?” יהושע therefore said to them, “Truly, truly, I say to you, unless you eat the flesh of the Son of Ad’am and drink His blood, you possess no life in yourselves. “He who eats My flesh and drinks My blood possesses everlasting life, and I shall raise him up in the last day. “For My flesh is truly food, and My blood is truly drink. “He who eats My flesh and drinks My blood stays in Me, and I in him. “As the living Father sent Me, and I live because of the Father, so he who feeds on Me shall live because of Me. “This is the bread which came down out of the heaven, not as your fathers ate the manna and died. He who eats this bread shall live forever.” “ (John 6:50-58 The Scriptures 1998+)

Jesus his flesh is as the bread which came down from heaven. As in our previous serious about language we see that several people also are caught in the “mad about my flat” language fallacy. As we showed the difference in meaning or understanding in different parts in the world, in the UK and the USA this means totally different things. They assume that “coming down from heaven” means that you were alive in heaven before you came down literally. But “mad about my flat” means “excited about my new apartment,” when English read this in their British environment and with British language habits in mind. So what does “coming down from heaven” mean in biblical idiom, which is Hebrew (hardly surprising) in style?

We may never forget we do have to read the Bible from a Hebrew, Aramaic and Greek view. Matthew being Hebrew spoke in his tradition and meant with such a saying that one’s origin is with God the Father (also Luke said that too!). It does not mean that one is a prehuman personage. Pre-human of course implies, if you think about it, non-human. And the whole point of the Messiah, Son of God, is that he is and must be a man, “the man mediator” of the lucidly clear statement of Paul in 1 Timothy 2:5: “There is one God, and one mediator between God and man, the man Messiah Jesus,” the second Adam. Paul is keen to offset any opposing idea when he says “the spiritual man was not first” (1 Corinthians 15:46-48). The earthly man comes before the second Adam who is the Lord Messiah — not the other way round.

“For there is one Elohim,1 and one Mediator between Elohim and men, the Man Messiah יהושע, {Footnote: 11 Cor. 8:6, Eph. 4:6, Mk. 12:29-34.} “ (1 Timothy 2:5 The Scriptures 1998+)

“The spiritual, however, was not first, but the natural, and afterward the spiritual. The first man was of the earth, earthy; the second Man is the Master from heaven. As is the earthy, so also are those who are earthy; and as is the heavenly, so also are those who are heavenly.” (1 Corinthians 15:46-48 The Scriptures 1998+)

24. First spirit and then flesh

In the 4th century strange ideas entered Christendom and certain Christians did everything to become on good terms with the men in power.

In 2 Clement 5:9 the original system was being suppressed by the philosophical notion that Jesus was “first spirit and then flesh.” That shift, documented by 2 Clement 5:9, meant that the historical Jesus was being swallowed up by a different Jesus. As Martin Werner lamented, “the historical Jesus completely disappeared” behind a Gnostic counterfeit figure (Formation of Dogma, p. 298).

A prominent spokesman for the traditional view that God is three Persons in one Essence (“three Whos in one What” as James White and Hank Hanegraaff maintain) writes: “Our Lord Jesus Christ is God manifest in the flesh. God tabernacling in human form. When I say that I believe in the full deity of Christ, that is what I affirm. At his birth our Lord Jesus Christ did not begin to exist” (Rev. Ian Paisley). So much for Matthew and Luke and John!

Anthony Buzzard wonders: “Putting on our Berean hats, what do we find? The origin, coming into existence of the Son of God was as follows (so wrote Matthew in 1:18): Mary was found to be pregnant under the influence of “holy spirit” — the personal operational presence and power of the One God, the Father. The result of the biological miracle worked in Mary is laid out for us: “What is begotten, fathered, brought into existence in her is from the holy spirit” (1:20). Mary would have had no difficulty understanding this very plain, unifying information, and nor should we. We might even risk being struck dumb for not believing, as was Zacharias.”

25. Seed of Eve

To bring any of the persons God foresaw in existence He uses human beings who, today, all come from the same forefathers: Adam, Noach/Noah and Abraham. In the line of David and Abraham came Jesus also into existence or “begat”, following God’s marvellous promise that the Messiah would be the seed of Eve (Genesis 3:15)[1]. In the Old Testament is written in the future sense that Jehovah our God would raise up to us a prophet from among the people to whom He spoke for generations. The priest’s due from the people[2], also would be one as the writer, to whom many would and should listen. In Old Times Jehovah had said. “I shall raise up a prophet to them from among their brothers, one like you; and I will put My Words in his mouth; and he shall speak to them all that I shall command him. And it shall be, whoever will not listen to My Words which he shall speak in My name, I will require it at his hand.” (Deuteronomy 18:15-19 LITV)

““יהוה your Elohim shall raise up for you a Prophet like me from your midst, from your brothers. Listen to Him, according to all you asked of יהוה your Elohim in Ḥorĕḇ in the day of the assembly, saying, ‘Let me not hear again the voice of יהוה my Elohim, nor let me see this great fire any more, lest I die.’ “And יהוה said to me, ‘What they have spoken is good. ‘I shall raise up for them a Prophet like you out of the midst of their brothers. And I shall put My Words in His mouth, and He shall speak to them all that I command Him. ‘And it shall be, the man who does not listen to My Words which He speaks in My Name, I require it of him.” (Deuteronomy 18:15-19 The Scriptures 1998+)

The seed of Eve would also bring the descendant by bloodline of David.

““And now, say to My servant Dawiḏ, ‘Thus said יהוה of hosts, “I took you from the pasture, from following the flock, to be ruler over My people, over Yisra’ĕl. “And I have been with you wherever you have gone, and have cut off all your enemies from before you, and have made you a great name, like the name of the great ones who are on the earth. “And I shall appoint a place for My people Yisra’ĕl, and shall plant them, and they shall dwell in a place of their own and no longer be afraid, neither shall the children of wickedness oppress them again, as at the first, even from the day I appointed rulers over My people Yisra’ĕl, and have caused you to rest from all your enemies. And יהוה has declared to you that He would make you a house. “When your days are filled and you rest with your fathers, I shall raise up your seed after you, who comes from your inward parts, and shall establish his reign. “He does build a house for My Name, and I shall establish the throne of his reign forever. “I am to be his Father, and he is My son. If he does perversely, I shall reprove him with the rod of men and with the blows of the sons of men.” (2 Samuel 7:8-14 The Scriptures 1998+)

God, in a precious moment of history, initiated the history of His unique Son. The Words spoken for many years could come into realization, could come the cause of the generation.[3] This was a Son through whom God expressly did not speak in previous times.

“Elohim, having of old spoken in many portions and many ways to the fathers by the prophets, has in these last days spoken to us by the Son, whom He has appointed heir of all, through whom also He made the ages,1 {Footnote: 1John 1:3.} who being the brightness of the esteem and the exact representation of His substance, and sustaining all by the word of His power, having made a cleansing of our sins through Himself, sat down at the right hand of the Greatness on high, having become so much better than the messengers, as He has inherited a more excellent Name than them.” (Hebrews 1:1-4 The Scriptures 1998+)

The Elohim, Jehovah God spoke about a future because naturally since that prophesied Son was not then alive! Being not alive is also not being in existence, in life, in vigour.[4]

[1] (3:16) “And I will put enmity between you and the woman and between your seed and her Seed, He shall bruise your head, and you shall bruise His heel.” (Genesis 3:15 Complete Apostles’ Bible)

[2] ““And this is the priest’s right from the people, from those who bring an offering, whether it is bull or sheep: they shall give to the priest the shoulder, and the two cheeks, and the stomach;” (Deuteronomy 18:3 The Scriptures 1998+)

[3] See Chambers Twentieth Century Dictionary for the word ‘begat’.

[4] Chambers Twentieth Century Dictionary: in being

Preceding article: Jesus begotten Son of God #9 Two millennia ago conceived or begotten

To be continued: Brought into existence + The plot thickens

Interesting articles related to this subject:

  1. Whether Jesus existed or not
  2. How people see Jesus placed in history
  3. No Other Name (But Jesus)
  4. Yeshua a man with a special personality
  5. Who was Jesus?
  6. Who is Jesus Christ?
  7. A Unique person: Who is Jesus Christ? #1 What does the Bible say
  8. Jesus as fully human
  9. Christ begotten through the power of the Holy Spirit
  10. Clean Flesh #2 Purity of Jesus
  11. Jesus spitting image of his father
  12. Son of the Father: Good-News Jesus among the partisans
  13. Scriptures That Show That Jesus (Yahshua) Is Not Yahweh (Jehovah)
  14. Da Vinci Code: Was Jesus Human or Divine?
  15. Who is Jesus #2 Jesus Christ, man who died
  16. Who is Jesus #4 Clear statements that our heavenly Father is his “God”
  17. Who is Jesus #8 Father greater than Jesus
  18. Also angels had to bow their knee in the name of Jesus
  19. One Mediator between God and man
  20. Pre-existence
  21. Preexistence in the Divine purpose and Trinity
  22. Altered to fit a Trinity
  23. Lord or Yahuwah, Yeshua or Yahushua
  24. A Jewish Theocracy

  • How is the manna that God rained down on the Israelites a type for the Eucharist (
    Manna was food (bread) from heaven which sustained the Israelites in the wilderness. The Bible emphasizes that God caused manna to appear at the right time and place to meet His people’s needs. Jesus assured the Jews that He, and not the wilderness food, was the true Bread from heaven that conferred eternal life on those who partook of it (John 6:30-58).

  • The Bread and the Wine are Better Than the Manna and the Water (
    The manna was provided by God straight from heaven. Likewise, the water came out of the rock that followed the Israelites in the wilderness. Both were God’s provision for the Israelites and shadows of Christ.
  • John 6 (
    This is of a truth that prophet that should come into the world.
    This is of a truth that prophet that should come into the world.
    Our fathers did eat manna in the desert; as it is written, He gave them bread from heaven to eat. Then Jesus said unto them, Verily, verily, I say unto you, Moses gave you not that bread from heaven; but my Father giveth you the true bread from heaven. For the bread of God is he which cometh down from heaven, and giveth life unto the world. Then said they unto him, Lord, evermore give us this bread. And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst. But I said unto you, That ye also have seen me, and believe not. All that the Father giveth me shall come to me; and him that cometh to me I will in no wise cast out. For I came down from heaven, not to do mine own will, but the will of him that sent me. And this is the Father’s will which hath sent me, that of all which he hath given me I should lose nothing, but should raise it up again at the last day. And this is the will of him that sent me, that every one which seeth the Son, and believeth on him, may have everlasting life: and I will raise him up at the last day.
  • Soaked (
    Coveting the nourishment of life from the Bread of Heaven.  Satiated by the Manna.  Permeating His existence.
  • What About Our Spiritual Life (
  • This Week’s Torah Portion – Bereishit (In The Beginning) (
    The Hebrew for bread of life is ‘lechem chayim.’  Yeshua was even born in
    the house of bread (Beit lechem) usually called Beth-lehem in English.
    This special braided bread called challah is eaten on the Sabbath
    (Shabbat) and holidays.  To commemorate the double portion of manna
    that fell the day before the Sabbath in the wilderness, traditionally, two
    loaves are on the Shabbat table.

    When we begin to understand Yeshua (Jesus) in His Hebraic, Jewish
    cultural and Hebrew linguistic context, we not only understand the
    Brit Chadashah (New Testament) more fully, but we are better equipped to
    share the Word of God.

36 thoughts on “Jesus begotten Son of God #10 Coming down spirit or flesh seed of Eve

  1. […] Jesus begotten Son of God #10 Coming down spirit or flesh seed of Eve ( Pre-human of course implies, if you think about it, non-human. And the whole point of the Messiah, Son of God, is that he is and must be a man, “the man mediator” of the lucidly clear statement of Paul in 1 Timothy 2:5: “There is one God, and one mediator between God and man, the man Messiah Jesus,” the second Adam. […]

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Tag Archives: young horse training

Book Review:  From Birth to Backing

From Birth to Backing by Richard Maxwell with Johanna Sharples

c 1998 Trafalgar Square Publishing, North Pomfret, VT. 148 pages.

ISBN 1-57076-120-5

From Birth to Backing provides a glimpse into the training philosophies of Richard “Max” Maxwell, a UK based horse trainer whose methods are strongly influenced by Californian ‘horse whisperer’ Monty Roberts.  The text is logically arranged into age-appropriate chapters, with an overarching theme woven throughout that each step is essential and must be taken in sequence.  Therefore, Maxwell’s methods are useful to consider even if you are working with an older animal whose performance requires taking a step (or two or three) back.

Maxwell takes readers through his step by step process, which begins with an overview of imprinting a foal, to introducing basic handling, to developing respect and trust in humans, to ultimately accepting the introduction of equipment and a rider.  While his methods are grounded in the philosophy of Roberts’ “join up”, there are no gimmicks here—no special halters, patented flags on a stick, etc.  All the methods and techniques which Maxwell describes could be executed by any educated and conscientious horse owner, using equipment they already own.

Maxwell is clear to emphasize throughout the book that to be the trainer of a young horse requires confidence and consistency; he recommends seeking outside help if the natural behaviors of a youngster trying to figure out the correct answer will be intimidating to the handler.  However, reading this book is still helpful for those not able to undertake the whole process themselves, for understanding the importance of both a clear methodology and calm, consistent handling could assist the owner of a young horse in selecting an appropriate trainer to establish the basics.

Maxwell emphasizes that when introducing new items to the youngster, do not approach them timidly or try to “sneak” the new object up onto them.  “March up to the horse with the equipment, allow him to smell and investigate it, reassure him with your voice and place it firmly where you want it” (Maxwell, 1998, p. 73).

What readers may appreciate the most about this book is that the layout is quite intuitive.  Not only is each chapter focused on the particular skills most appropriate for a certain age range, but within each chapter, shorter segments help to break down the content into easy to comprehend chunks.  The text is filled with ample illustrations which help to reinforce the main themes.

While most of the concepts put forth in this book are familiar, one which I found rather unique was that Maxwell does not believe in using a lead horse when starting to hack out the youngster, as he feels that the horse should look exclusively to the rider for their confidence and safety.  Maxwell says, “Very often, riding out with an older horse is an emotional crutch for the rider rather than the youngster.  In my experience it doesn’t actually work that well either—I’ve never found that having an older horse there will stop a young horse bolting or misbehaving if he wants to” (Maxwell, 1998, p. 113).   Instead, he proposes taking your youngster out on solo hacks, and exposing them to as many potentially frightening stimuli as possible, preferably while the horse is still learning their balance under a rider—that way, their resistance will likely be minimal and their confidence in the rider increased from the very beginning.

Introducing your youngster to as many unfamiliar stimuli as possible, while maintaining a calm, confident demeanor, will help build their trust in a human handler.

Overall From Birth to Backing is a fairly easy read, and its concepts clearly articulated and illustrated.  One of the amazing things about publishing is how quickly a text can start to feel stale, and at almost twenty years old, this book’s photos could use an update.  However, this should not take away at all from the essential message of the book:  establish a trusting relationship with your horse from the very beginning, and from there nearly anything is possible.

4/5 stars

Keeping Up With the Jones’

I think every other photo or post on my social media stream is of someone’s baby horse doing some amazing accomplishment.  Whether they are winning on the line, learning to wear tack, or being taught groundwork basics, these youngsters just seem to be high achieving go-getters.

For one example, here is an excerpt from a recent sales post for a 2 year old Connemara cross (same age and cross as my Izzy):

“…Training so far has included all ground manners (cross ties, clips, loads on trailer and trailers well, leads, lunges, stands for farrier and vet, bathes, free jumps).  She has had a lot of saddle work as well as bridled (and longed in tack with no drama)…”

The mare looks lovely and has obviously had a busy spring.  But as I read the ad in early July, I have to admit that I felt, well, inadequate, in terms of my own work with Izzy.   At that time, Izzy’s resume was nowhere near so robust.

Look, we cross tie like a grown up horse.

It’s not because she lacks the aptitude or temperament.  Izzy is simply the sweetest youngster I have ever interacted with. She is friendly, inquisitive and confident.  She arrived from Wisconsin the day before an authentic winter blizzard, and she settled right in. “No drama”, to use a recent quote.

Izzy is by the Connemara stallion Skyview’s Triton and out of a Thoroughbred mare named Honest Wit.  She was foaled on May 30, 2015, and so by my thinking she is a “young” two year old—when she arrived here in March, she wasn’t even quite two by the calendar.

Fresh off the trailer on a very cold March morning in NH!

I spent time this spring just getting to know her better.   In working with Izzy, I want to make sure that each step of the process is taken as it comes, without hurry and with as much clarity of expectation as possible.  Izzy’s breeder, Janet M. Johnson of Dayton Ridge Farm, spends time with all of her youngsters and they work on learning “age appropriate” skills.  Izzy was already familiar with leading, grooming and having her feet handled when she arrived.  But even so, certain things were new.  The first time my farrier worked with her, Izzy regarded the foot stand with quite a look of horror and wanted nothing to do with it.  She is always a little funny with her right front hoof and sometimes pulls it away.  We just kept patiently handling her feet daily until it became routine.

One day in April, I was grooming Izzy in the barn aisle, holding her lead.  She was a little fussy and almost before I knew it, the lead had slid through my hands and Izzy was galloping down the driveway.  After a (terrifying for me) gallivant all about the front side of the property, and with the help of my housemate Lisa and a bucket of grain, she was back in hand.  But clearly we needed a better system.

So I began introducing her to the cross ties.  I did one tie at a time, clipping the lead to the opposite side of the halter and holding it while I worked on grooming.  She explored the boundaries, and the first day that she hit the end of her tie I held my breath, not sure of what to expect.  Izzy pulled for a moment, and then just stood there.  Once I knew her response to the pressure seemed reasonable, I added the second crosstie.  And just like that…we crosstied.

While I was dealing with my knee issues this spring, intern Kelly handled most of the “walk Izzy around the property” duties.  But after recovering from my surgery, I began doing more “walk abouts” myself, taking Izzy up and down the driveway, leading from both sides, practicing transitions between the halt, walk and eventually the trot.  I added voice commands and started carrying a short bat, then a dressage whip.

Intern Kelly, with her canine assistant Fox, take Izzy for a walk about.

As the black flies emerged in April, Izzy learned to wear a fly hat.  Bug spray made her very nervous at first, but with calm repetition you can now spray her while she stands loose in the field.

In late spring/early summer, I introduced Izzy to wearing a saddle pad.  I let her smell it, rubbed it on her body, and let her see it come up and over her back from both sides.  “No drama”.  From there, it was an easy step to wearing the soft cotton surcingle, even if I have to adjust it to the absolute smallest setting. Izzy still isn’t a fan of having it tightened, but once it is set, she seems unconcerned.

First time wearing a saddle pad.

I set a few further goals for her for the summer.  When presented in hand, two year olds must wear a bridle with a bit, so I felt it was appropriate for her to learn how to do that.  I wanted her to load onto and off my straight load two horse trailer quietly, and then go for a few short rides.  And I wanted to introduce her to the basics of longeing; in hand, we had started with the voice commands, but I wanted her to understand the concept of moving in a circle, responding to the handler’s voice and body cues, and to be comfortable with the equipment on and around her body. I wanted to do all of this through a series of short playful sessions, so that she enjoyed interacting with humans and remained her confident, inquisitive self.

First day in a bridle.  Still sorting out the bit.

I am pleased to say that we have achieved all of that and more.  On each step of the journey, Izzy has remained fairly willing and mostly obedient.  Like any youngster, she has her moments of silliness and lost focus, but more often than not she stays mentally on task.  Izzy calmly wears her bit and bridle, she does transitions in hand and on a longe circle, and has happily walked and trotted over low cavaletti in hand and on the longe.  She ate several meals on the trailer and went for four short rides, two with a friend and two on her own.  And as an added bonus activity, she has been ponied off her turn out buddy Marquesa around the farm.  Maybe if I get brave I will take the pair of them out on the trails to see more of the world!

Learning to “pony”– all three of us together!

It is funny, though, because in spite of all this success, when I see a post about someone else’s overachieving baby horse, it is hard to not compare.  Izzy doesn’t free jump (I have no where to do that, anyway), and I can’t really say that she is confirmed on the longe (she certainly doesn’t canter), and what the heck is that contraption they are longeing that youngster in anyway?  Should I be using some contraption?  I haven’t taken her off property to any breed shows, young stock shows or in hand future intergalactic performance horse testings.  She has yet to wear a saddle.  Am I doing this right? My friend’s two year does [insert accomplishment here].  Is this what human parents feel like when they find out that little Susie down the road went to elite swim camp or Johnny across the street just won a ‘budding artist’ award, while their own child is playing in a puddle and eating dirt?

When learning, it is important to have good role models.

But then I remind myself to take a step back.  Because it really doesn’t matter what all of those other youngsters are doing.  The journey we are on with our own animals is just that—ours.  Izzy has successfully stepped up to—and exceeded—my expectations for her learning and development this summer.  In spite of the transition into the school year, and available daylight growing shorter, I will still have the opportunity to play with her more before winter settles in, to confirm her basic longeing, and maybe even experiment with some basic long lining to learn about steering and pressure on the bit.  But there is no hurry, no rush.  If all Izzy does this fall is continues to mature and develop physically, the time which we already spent laying a foundation this summer will be like “money in the bank” next spring.

Horses do not progress on our schedule.  My mentor Denny Emerson says all the time that the day you come into the ring with an agenda is the day you are not going to get where you want to go.  There is a difference between making progress towards your set goals and making progress, no matter what.  So I guess I will try to worry less about what everyone else’s baby horses are doing and just listen to mine.

She is pretty darn persuasive.

The “golden girl”.

Book Review:  The New Basic Training of the Young Horse

The New Basic Training of the Young Horse by Ingrid and Reiner Klimke

c 2006 Trafalgar Square Publishing, North Pomfret, VT 208 pages

ISBN 978-1-57076345-8

Accomplished horseman Ingrid Klimke has updated this classic text of her late father with great success.  It has been years since I read the original, and I took advantage of being laid up while recovering from knee surgery to review the updated edition.

As she did with Reiner Klimke’s Cavaletti for Dressage and Jumping, Ingrid has refreshed the text and in particular the illustrations for the modern reader.  I especially enjoyed images of a 5 year old Windfall, the Trakhener stallion who went on to represent the US at the Olympics in eventing, and several of a young Damon Hill.  Many of the photos included in this updated edition are of Ingrid and her students riding three, four and five year olds; it is clear that the overall quality of animal in her stable is quite high, though, and so it was almost discouraging to see how wonderful these youngsters looked compared to how “normal” ones do, even at an older age.  However, it is important to have a clear picture of what it is you are trying to achieve, and these photos certainly represent this ideal well.

As is Klimke’s hallmark, the book takes readers through a system of progressive education for the youngster starting with being brought into the “yard” right through to their first season of competition.  While Klimke reminds readers that each horse is unique, and training must progress at an individual rate, it also seems clear that her horses progress fairly steadily and consistently.  When an animal is genetically gifted with three good gaits, a willing temperament and a natural aptitude for the work, it is naturally going to be easier to develop them in the sport horse disciplines.  I think it is important for those of us riding more “average” horses to bear in mind that some of the aspects of the process which come smoothly to Klimke on her string may necessarily take longer for the rest of us.

DRF Isabela Age 2 015.JPG
My own DRF Isabela, foaled in 2015.

With that being said, The New Basic Training of the Young Horse still offers readers an in depth review of important concepts related to the training scale and those exercises which help to develop them, as well as entire chapters devoted to the horse’s basic education, longeing (on the line and free), cavaletti work, jumping and cross country skills.  This sequence offers readers a glimpse into the progressive system which Klimke uses to develop her own horses; she emphasizes that youngsters should be trained on the flat, over fences and in the open before choosing to specialize in dressage or show jumping, if they show an aptitude here.

There are a few particular nuggets which I found especially meaningful.  In fact, the text opens with a copy of a letter written to Ingrid by her father, in which he says, “We want to understand the nature of the horse, respect his personality and not suppress it throughout his training.  Then we are on the right way” (Klimke, 2006, p.11).  I think this is a meaningful mantra for all trainers and riders, regardless of their specialty.  I might post it in my barn.

At the end of the day, the most important activity in most horse’s schedule is this.

Klimke reminds us that “the aim of basic training for the young horse is to use a systematic method to create a solid foundation for future specialization in a given discipline…we want the young horse, with the weight of the rider on his back, to stay in balance and outline while retaining his natural movement” (Klimke, 2006, p. 16).

In her section on longeing, Klimke states “Correct longeing is as important as correct riding and requires a lot of experience and intuition” (Klimke, 2006, p. 38).  I personally feel that longeing well is almost a lost art; I see far more incorrect, unsafe and unproductive longeing than the alternative, so I especially appreciated her further comments on this subject in this chapter.   She also reminds us that “the quieter the trainer and assistant(s), the calmer the horse will be” (Klimke, 2006, p. 51).  It can be hard when you get frustrated, but horsemen must learn to cultivate this type of mental calmness in themselves if they hope to achieve it in their horses.  Klimke goes on to elaborate on the importance of longeing in helping to warm up the muscles of a young horse’s topline, as well as taking the edge off, prior to mounted exercises with the rider.

The next several chapters dissect the training scale and the application of its concepts to the basic training of the youngster.  In particular, Klimke reminds trainers that “all exercises and movements should be ridden on the longest possible contact (with poll flexion) to improve the horse’s ability to work through the back” (Klimke, 2006, p. 67) (italics are the author’s).  This is a truly classical response to those riders and trainers who choose to force a young horse to work with an extremely flexed poll and short neck.

Young horses can learn best from an older, experienced partner.

Another quote which I thought was particularly important was in regards to making mistakes as a trainer.  “It is unavoidable that we sometimes push the horse too hard; no trainer is perfect.  However, experienced riders acknowledge that they are solely responsible for their mistakes.  It is important to make the best of each situation” (Klimke, 2006 p. 71-72).  And as with helping children to learn how to behave, “the horse should be rewarded for all exercises done well and ignored for the ones that were not” (Klimke, 2006, p. 72).

 I found the chapters which focused on the basic ridden training to be an excellent, clearly written review of the fundamental concepts related to the training scale.  Klimke details many basic exercises, including the proper use of the aids and the common mistakes made by horse and rider, as well as defines essential concepts, phrases and movements. She emphasizes the importance of cavaletti work in the basic training of a horse, saying that it offers an opportunity to overcome problems in all phases of training.

New cavaletti all ready to be put to work.

Klimke introduces the youngster to fences first with free jumping, proceeding to grids and small courses.  I will admit that her progression is more ambitious than what I would be up for, but even spread out over a longer period, it certainly provides a clear framework for the process of training over fences.  She also reminds readers that “jump training in the first year should only be done if the horse is willing” (Klimke, 2006, p. 152).

What I found especially refreshing about this book is Klimke’s emphasis that the basic training should be the same for all horses, regardless of their future discipline.  In general, I believe that this is the most appropriate philosophy.  Regardless of the rider’s discipline of choice,  the horse that has a broader base of training will be more confident, more experienced and will be more likely to suit the needs of a future owner.  I do not believe that specialization of a young horse (or young rider) provides them with the best foundation for future success.

Much like Klimke’s other written work, I think that The New Basic Training of the Young Horse should be required reading for any serious trainer or rider of sport horses.

5/5 stars


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Revelations of the Night

mystic night, image

Beyond the wind, beyond the seas, beyond the dawn, they went,

by land and sail, by horse, by ship, the open sky their tent,

always east they journeyed on, this caravan of eight,

two by two, or four by four, towards their common fate,

through ocean storms, through desert winds,

through hunger’s grip, they passed,

and always had the same reply for those who sometimes asked,

the reasons for their travel, the meaning of their path,

to illuminate their ignorance or flee a tyrant’s wrath,

‘we’ve heard a tale of lands far-off where peace and justice reign,

it’s that we’ve searched for far and wide but fear we search in vain,

for all we’ve found is misery, leavened with despair,

and among the dispossessed are few who dare,

to see what’s right before their eyes,

or defy with angry questions the lies that swarm like flies,’

and so they passed, in times of old, hunter, farmer, engineer,

the weaver, and the poet, with songs of woe and cheer,

the doctor and the star-man, round the world they went,

learning all they ever could, how flowers made their scent,

until one day they found a place that filled their very need,

a land where people led themselves and all had time to read,

where wars were long forgotten, for they had the best defence,

walls of wisdom, moats of tears, and arms of common sense,

where making love was still an art, and art exposed their soul,

where learning, and not riches was the only worthy goal,

and so astonished were they, at all they witnessed there,

that soon they spoke of passage home for this they had to share,

but just before the dawn appeared, in gown of rosy sky,

they all awoke from deep in sleep, and began to wonder why,

the things they’d seen were nowhere round their dying fire’s light,

and wondered who would listen to revelations of the night.

2 comments on “Revelations of the Night

  1. Rob Leaver says:

    Wonderful! A touch of Tennyson? Sprinkle of Kipling? Strong. I won’t forget it.

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The Library of Congress > Chronicling America > Tri-weekly journal. > November 16, 1847

Search America's historic newspaper pages from 1789-1963 or use the U.S. Newspaper Directory to find information about American newspapers published between 1690-present. Chronicling America is sponsored jointly by the National Endowment for the Humanities external link and the Library of Congress. Learn more


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News & Blog

Glasgow aims to be carbon neutral by 2030

7th October 2019

Glasgow has been set a target of becoming a carbon neutral city by 2030 following a decision of the council’s City Administration Committee.

The decision marks the council’s formal acceptance of a key recommendation in the recent report by the city’s Climate Emergency Working Group, which set out 61 recommendations on how the council and the city as a whole should tackle climate change.

It follows the council’s declaration of a climate emergency in May this year and also means that a previous target of net zero carbon emissions has been brought forward by seven years.

Councillors also agreed that an implementation plan that outlines how the council intends to respond to the 61 recommendations made by the working group should be delivered by April next year.

Established in February this year, the Climate Emergency Working Group was given just six months in which to draw its conclusions and report back to the council, in recognition of the need to respond to the growing concerns of the impending climate crisis.

The group, which included representation from all four political groups at the council, citizen activist groups and Glasgow Chamber of Commerce, delivered a broad ranging set of recommendations that have the potential to affect all council departments and cover broad ranging issues such energy use, roads and transport, development, infrastructure and planning, waste management, food and pensions.

Councillor Anna Richardson, City Convener for Sustainability and Carbon Reduction, endorsed the report from the working group andexpressed her gratitude to the group’s chair, Councillor Martha Wardrop. But Councillor Richardson also indicated that the hard work to transform the recommendations into tangible actions must begin now.

She said: “The working group was given a significant task with a short timescale, and so I must thank Councillor Wardrop for providing thoughtful leadership and focus throughout.

“To receive a report with over 60 recommendations is daunting, but it highlights the breadth and depth of the response that will be required if we are to address the climate emergency. As a city we are already heading in the right direction, which is shown by having met our 2020 targets early, and we have many projects already underway that will advance our efforts to decarbonise.

“What this report gives us is a route map of what we need to do to accelerate our work and to now aim for a far more ambitious target. It is clear that there is cross-party support within the council for carbon neutrality by 2030 and to reach that target date we need to turn this route map into achievable actions

“This is a landmark decision on how we move forward as a city, and also an opportunity to show leadership globally. The cross party collaboration that has enabled this report to be written shows that we are all up for the challenge. Now we need to get on and make it happen.”

Work already underway to advance the council’s effort to decarbonise includes a strategy for all council vehicles to be zero emissions by 2029, the introduction of a low emission zone for Glasgow city centre, development of a plastic reduction strategy, an electric vehicle strategy, a circular economy route map, a food growing strategy, a wide range of active travel projects and a new local transport strategy.

Full details of all the recommendations can be found via the paper presented at the City Administration Committee

Keep In Touch

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Your best defense against influenza is a flu shot. Although getting a flu shot doesn't always provide total protection, it's definitely worth getting.

This year's annual flu shot will offer protection against the H1N1 flu virus, in addition to two other influenza viruses that are expected to be in circulation this flu season. A vaccine that protects against four strains of the virus will also be available, as will a high-dose flu vaccine for adults age 65 and older.

Influenza is a respiratory infection that can cause serious complications, particularly to young children, older adults and people with certain medical conditions. Flu shots are the most effective way to prevent influenza and its complications.

Here are some things to know about getting a flu shot:

  • The Centers for Disease Control and Prevention (CDC) recommends that everyone 6 months of age or older be vaccinated annually against influenza.
  • It takes up to two weeks to build immunity after a flu shot, but you can benefit from the vaccine even if you don't get it until after flu season starts.
  • New flu vaccines are released every year to keep up with rapidly adapting flu viruses.
  • Because flu viruses evolve so quickly, last year's vaccine may not protect you from this year's viruses.

For a limited time, you can schedule a flu shot for only $18 at your local CityDoc Urgent Care clinic. Click below to schedule a flu shot or call your local clinic now:

UPTOWN: 214-871-7000
INWOOD VILLAGE: 214-352-7800
PRESTON/ROYAL: 972-480-3400
MANSFIELD: 817-225-1840
FORT WORTH: 817-984-8687

schedule flu shot


text:
221 STARR Avenue

221 STARR Avenue

Pontiac, Michigan 48341

2 Beds | 860 sq.ft. | Built 1941 | Residential

Sold $825

Newly painted and clean 2 bedroom, 1 bath home. Beautiful hardwood flooring throughout and even comes with a decorative fireplace!! Home also features a spacious unfinished basement for storage and a one car detached garage with a fenced in back yard. Tenant brings their own appliances. Microwave is in kitchen. Garage can only used for storage at this time~Repairs to door will be completed soon. This one will not last long. $825 per month, 1.5 month Security deposit $100 non refundable cleaning fee! Tenant responsible for all utilities- gas, electric and water. Trash is included. $50 non-refundable per application fee. Approval takes 1-2 business days. 12 month lease. The property can be held for up to 1 month max with receipt of security deposit and a signed holding agreement. Security Deposit is 1 1/2 month of rent unless otherwise noted. Pets OK, but subject to pet deposit (add. sec. deposit) and additional rent. Certain breeds of dog are prohibited

Essential Information

MLS#215122158 | Neighborhood: PIONEER HIGHLANDS - PONTIAC | School District: Pontiac | County: Oakland

Property Features

Architecture: 1 Story | Heating: Forced Air | Exterior Features: Fenced | Fireplace: Yes | Garage: Yes | #Garage/Parking Spaces: 1 Car | Sewer: Sewer-Sanitary | Directions: off Voorheis between telegraph and w. huron

Want to learn more about this property? Contact Us

All information deemed reliable but not guaranteed and should be independently verified. All properties are subject to prior sale, change or withdrawal. Neither listing broker(s) nor City Living Detroit shall be responsible for any typographical errors, misinformation, misprints and shall be held totally harmless. IDX information is provided exclusively for consumers' personal, non-commercial use and may not be used for any purpose other than to identify prospective properties consumers may be interested in purchasing.

IDX provided courtesy of REALCOMP, by Jamie L Ott via D A D Agency and Realcomp II Ltd, ©2020 Realcomp II Ltd. Shareholders


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Wow! Can’t believe it’s Friday (don’t worry, I’m definitely NOT complaining).  It’s been a whirlwind week! Since my big news and my official first day of marathon training, my schedule has been packed to the gills!

I have had dinner with friends, early morning workouts, short lunches, and long work days.

Amazing salad on my quick break: spinach, mixed greens, bell pep, artichoke hearts, sunflower seeds, chicken breast chunks, cherry tomatoes, raisins, black olives, and a scoop of rice with liquid aminos!

IMG_2593 IMG_2611

My sister also happened to be in town Wednesday for a very quick trip so of course we had to hang out.  This included dinner, ice cream that I could actually eat (vegan chocolate coconut OMG, makes my mouth water thinking about it, good), a city walk, hanging with some rad friends and the cherry on top???  A slumber party at her hotel!!

Being silly
Birite Creamery. mMMm MmMM good.
The Hyatt!

The cool thing about staying in a hotel (besides throwing your towel on the ground and having your bed made for you) is waking up and taking the elevator to the gym! Since I don’t have a gym membership it’s always a little treat when I get to go!  I decided that since it was a non-run day on my training schedule I would hit the weights.  I did three sets of each machine with squats, planks, jacks, or various crunches in between sets.  Then, I jumped on the elliptical for 2 miles to get my sweat on a little more before leaving.

This morning began with what felt like the longest five miler of my life, a green smoothie, and stretch sesh.

Next on the crazy agenda: my cousins are coming into town tomorrow !!!  For someone pretty anti-social, I’d say I earn a gold star and a cookie for this week.  I am really excited to have my cousins stay and to show them around San Francisco.  Here is to one insane, yet awesome week!

How has your week been?

Do you like to be a busy bee??

Do you like gyms?

2 thoughts on “Whirlwind

  1. I’ve been busy, busy all week as well. This morning I had to go over to my new house and wait for the refrigerators to be delivered…..I waited almost 2 hours. There is nothing to do there since it’s basically an empty house…. it was heavenly to lay on the carpet, cat nap, and play some games on my phone. I felt like I was playing hookie!! sometimes it’s nice just to sit and do nothing for a little while~ enjoy the cousins!

    1. Sounds fabulous mama! I can’t wait until you’re officially in your new house! I love that our lives always seem to be parallel- when you’re busy I am too! :). Excited to have Cami and Torrey visit! Should be fun! Sunday when they leave, I am overdue for a cat nap !!

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Why Are Sluts Called Sluts

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Technical Specialist (Analytical Chemist) – North East England

Barney Smith at CK Science is currently recruiting for a Technical Specialist in analytical chemistry to join a company that provides analytical services for the oil, gas, environmental and petrochemical industries to be based in the North East of England.

As a Technical Specialist with extensive knowledge and experience in analytical instrumentation such as GC, GC-MS, ICP, AA, UV, IR and KF, you will provide technical support and troubleshooting in instrumentation installation, validation, method development and maintenance to laboratories UK wide.  You will work with company Laboratory, Technical and QA Managers on instrumentation projects and provide technical support to other departments.

Qualifications and skills:

The successful candidate for this Technical Specialist role must be qualified to minimum HNC/HND in chemistry or related subject or possess equivalent commercial experience.  It is essential that you have an in-depth knowledge and proven track record in method development, validation and instrumentation maintenance within analytical chemistry.

How to apply:

Apply on line for this role now

For more information or to apply for this Technical Specialist role please contact Barney Smith on 0191 384 8905 or email Please quote reference DH23780 in all correspondence.

Click here to register your cv with us now

Click here to search for more roles in science now

Posted in: Jobs, News
CK Logo in place of featured image


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For Sale: 1996 BMW 850 in Henderson, Nevada

Vehicle Description

This classic BMW is in pristine condition. garage kept and always serviced by bmw service center. everything on car is fully working, which includes all mechanicals, electronics, and engine. I am the second owner of the car and had it for the last 19 years. I am moving location, which does not have the garage space, which is why i am selling it.
As you can see, the car has the factory BBS wheel package, which have been brought back to scratch free, along with new rubber fitted in 2018, with less than 100 miles on them. Interior leather and carpets are in excelent condition, with no tear or heavy wear marks.
looking for 23,000 or best offer. does not include shipping. car is located near las vegas, nevada

Vehicle Details

  • Listing ID:CC-1330959
  • Price:$23,000 (OBO)
  • Location:Henderson, Nevada
  • Year:1996
  • Make:BMW
  • Model:850
  • Exterior Color:Silver
  • Interior Color:Grey
  • Transmission:Manual
  • Engine Size:V-8
  • Odometer:68300
  • Exterior Condition:Excellent
  • Seat Material:Leather
  • Air Conditioning:Yes
  • AM/FM Radio:Yes
  • Bucket Seats:Yes
  • Cruise Control:Yes
  • Power Brakes:Yes
  • Power Steering:Yes
  • Power Locks:Yes
  • Power Windows:Yes
  • Power Seats:Yes
  • Tilt Wheel:Yes
  • Engine Condition:Running