Looking for establishments for Boston Bakes 2012!

Boston Bakes has grown from our first year with 42 participants primarily in the Boston area to almost 300 participants in over 90 communities in Massachusetts twelve years later.  What started as a small event has turned into a full time project where we work hard year round.  We have a Facebook page, we tweet and of course blog!

Now we kick off our efforts for 2012! Who will participate?  What desserts will they serve?  You will have to visit our website, Facebook and follow our tweets to find out!

Know a restaurant, bakery, ice cream, chocolate shop or café in Massachusetts who you would like to see get involved? Ask them for us and tell them all they have to do is to onto our website to sign-up or contact us if they should have any questions!

Want to help? Consider volunteering!  Want to sponsor our work and efforts?  Sponsor us!  Help us grow! Help us raise money for breast cancer one sweet at a time!  We have big dreams and truly believe anything is possible with your help and support!

Here is to a great Boston Bakes for Breast Cancer 2012!  So many more details to come!

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Prima Pasta

One of my favorite comfort foods has always been pasta. No matter how you serve it, with butter and melted parmesan, or doused in sweet red marinara sauce, it’s always satisfying and delicious. It may sound strange to some but one of my favorite ways to have pasta growing up was casserole-style, mixed with tuna fish, mayonnaise and dill pickles, mmm. And I can’t forget to mention my mother’s scrumptious pasta salads that are the staple at most of our barbecue’s all summer long.

As of late, pasta has gotten a bad rep. Many of us hold the noodle accountable for packing in the carbs and adding on the pounds. But really, when eaten in moderation, pasta is a wonderful addition to most meals. So take these next two gadgets into consideration if you can hear the tiny Italian chef inside you yelling “tortellini!”

The Imperia Pasta Machine, available from Williams-Sonoma for around $50, brings the art of making pasta and spaghetti right into your own kitchen.

Imperia Pasta Machine

Simple to use, you can make your pasta dough from nothing but flour and eggs. With multiple width settings on the pasta machine you can make either flat sheets of pasta, perfect for lasagna, or fettuchini that is ready to be thrown into boiling water and cooked to al dente perfection. Nothing can beat homemade, hand-rolled pasta, not even the best of Bertucci’s!

Small and easy to clean, the Imperia Pasta Machine even comes with an attachment ready to crimp and create ravioli’s! Fill them with ricotta cheese or your homemade meat sauce and you will never turn back to Chef Boyardee.

Not looking to buy a whole next gadget when you already are running low on cabinet space? Try out the KitchenAid Pasta Press Attachment, also available from Williams-Sonoma. Although this gadget is a tad on the pricey side, starting around $180, if you are a pasta-fiend you will no longer need to buy boxes of pasta from the grocery store. Instead, fresh pasta is at your fingertips. From macaroni to rigatoni this attachable gadget will most likely win over your pasta-loving heart.

Make your pasta hearty and healthy by using whole wheat flour. Or, add herbs and spices to your dough to kick the flavor-notch up a level. Any way you do it, homemade pasta will be you newest kitchen craze.

And if you’re feeling extra saucy, check out next week’s blog for some tips on how to make your own homemade Marinara!

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Chocolate pine-nut tart!

I collect recipes with the best intentions of making them all even though I know most likely I will only make a small percentage of those recipes I collect.  I will make a recipe I have never tried and bring it to someone’s house for better or worse. Luck has been on my side or I am a good judge of a recipe.  For now I will say luck is on my side!  I needed a dessert to bring to a friend’s house and remembered I had this recipe for a chocolate pine-nut tart.

I found this recipe in 2009 and finally had the chance to make the chocolate pine-nut tart. I love chocolate and pine-nuts. This was an easy recipe to make but the outcome was completely a surprise to me.  When I was making it I thought how it looked before I baked it was how it would be when it was done. I thought the custard like filling would surround the chocolate but instead magically it formed layers. The custard with the pine-nuts rose to the top and the chocolate formed a layer above the crust.

This wonderfully rich dessert, very chocolaty dessert was a great way to finish a festive meal or any meal you might be making.   You will wow your friends and family with this recipe, I know I did.

Let me know if you try it and how you like it.

Chocolate pine-nut tart

Serves 8

The recipe comes from French-born chef Antoine Bouterin, a master of culinary understatement.

PASTRY

Butter (for the pan)
5 tablespoons unsalted butter, at room temperature
1/3 cup granulated sugar
2 egg yolks
1 tablespoon ice water
1 1/4 cups flour
Extra flour (for sprinkling)

1. Have on hand a 9-inch French tart pan with removable base. Lightly butter the pan.

2. In a bowl with a wooden spoon, cream the butter and granulated sugar until soft and light. Add the yolks, one at a time.

3. Add the ice water and stir again. Stir in the flour until the mixture comes together to form a moist dough.

4. In the tart pan, flatten the dough with your fingers. Keep pressing the dough until it lines the bottom and sides of the pan. It seems like there’s not enough pastry for the pan, but keep pressing, dipping your hand into flour, until the pastry makes a thin layer on the bottom and sides of the pan.

5. Prick the bottom well all over. Set the pan on a rimmed baking sheet. Refrigerate for 30 minutes.

6. Set the oven at 375 degrees. Line the tart pastry with foil, pressing it into the dough. Bake the pastry for 15 minutes. Lift off the foil and return the tart to the oven. Continue baking the pastry for 10 minutes or until it is lightly browned all over. Turn the oven temperature down to 350 degrees.

FILLING

2 bars (3 ounces each) bittersweet or semisweet chocolate
1 egg
1/2 cup heavy cream
2 tablespoons granulated sugar
3/4 cup pine nuts
Confectioners’ sugar (for sprinkling)

1. Using the lines already marked on the chocolate, cut or break the bar into squares or rectangles. If the pieces are not even or if the edges shatter, it doesn’t matter.

2. In a bowl, beat the egg, cream, and granulated sugar. Pour the mixture into the pastry. It will barely cover the bottom. Tip the shell, if necessary, to fill in the edges.

3. Arrange the chocolate pieces in the cream, setting them close but not quite touching. Sprinkle with pine nuts. With the tip of a knife, push any pine nut stacks so they form only one layer in the cream.

4. Bake the tart for 22 to 25 minutes or until the custard is set and starting to brown. Leave the tart to cool.

5. Set the tart pan on a small bowl so the rim falls off. Sprinkle the top of the tart lightly with confectioners’ sugar. Cut into wedges.

From Boston.com

 

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What do you say when a friend has cancer?

A year ago today, I went to see my doctor about a lump that was growing scarily fast inside my mouth. Twelve days later, I was in a hospital bed with a cocktail of chemo drugs moving through an IV in my arm.

Over the next few weeks, I adjusted to the fact that I had squamous cell carcinoma; that it was most likely curable; and that I had a long road of chemotherapy and radiation ahead.

But one thing I couldn’t get used to was telling people I had cancer.

It wasn’t so much that revealing the news was painful; it was that I dreaded the responses. I hated giving bad news to people I cared about. I hated seeing them upset.

Telling my parents was the worst, especially as they’re 3,000 miles away. I kept dancing around the c-word, using medical terminology, until finally I had to say, “It’s kind of a cancery thing.”

At which point, my mom started to cry.

Friends were not much easier. The day before I started treatment, I went the movies with a dear friend of almost 20 years. I managed to find ways to avoid the conversation until she dropped me off at home and I was about to get out of the car (“Oh, by the way …”).

To avoid telling people face to face, I sent out carefully crafted “I have bad news” emails, which gave the recipient the luxury of taking it in and thinking about a reply (and, selfishly, meant I didn’t have to worry about bursting into tears at their reaction).

Of course, people’s responses were not surprising; they were just emotionally hard to handle.

But the thing is that, even now, I couldn’t tell you what I would have preferred instead.

And I certainly can’t provide you with a failsafe response in case someone you love tells you they have cancer.

Everybody handles their cancer diagnosis differently. And what someone wants to hear from you will vary, depending on how close your relationship is, or the reaction of the last person they told, or whether they’re tired, nauseous, in need of a chocolate fix.

There are no words to make it better. There’s no magic spell to take it away. And you’re not expected to be perfect.

If all you can offer is “I’m sorry” and a hug, that’s fine. Show that you’re there for them in that moment, and that you’ll be there when they need you.

My friends and family were great about that. Some delivered homemade muffins or ice cream. Others came to watch a movie and keep me company on the long winter days when I didn’t want to leave the house. Others offered to clean the apartment or shovel snow. Another, too far away to visit, sent regular packages – a book, a pretty headscarf, a letter to say she was thinking of me.

What should you do? It depends on how well you know the person with cancer and what their preferences are. If you don’t know, it’s absolutely okay to ask them. But don’t take it to heart if they’re not forthcoming.

Remember that as hard as it is for you to hear a loved one say “I have cancer,” it may be even harder for them to tell you.

Carolyn Grantham is the web editor for dana-farber.org and espanol.dana-farber.org, and co-editor of Insight, Dana-Farber’s blog.

Courtesy of Dana-Farber Cancer Institute

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Tamoxifen…A Five -Year Trip

Following my lumpectomy and radiation for my first cancer, my oncologist was so happy to tell me that my tumor was estrogen positive and I could take Tamoxifen to help prevent a recurrence. He made it sound like I had won the lottery. “Just take one pill a day for five years,” he said. After what I had been through in the previous six months, taking  a pill a day seemed like a walk in the park.

When I returned for my three-month check up I was five pounds heavier and had a spare tire of fat forming around my midriff. When I complained to my oncologist he said, “Do you want to be chubby and here or skinny and dead”? I decided it was time to see my Internist. She got  me started with a nutritionist which helped. That just left getting relief for the mood swings, hot flashes, leg cramps and foot spasms

Joining a 10 week breast cancer survivor support group got me answers for the mood swings and hot flashes; the feet and leg spasms I  worked out through trial and error. Many of the women in the group were taking  medication given them by their oncologists  that stabilized their mood swings and reduced the incidence of hot flashes. One month after being on medication I experienced a marked decrease in hot flashes and the crankiness and the mood swings disappeared.

I began walking every day…first one mile, then two. It was part of my exercise regime to keep the weight gain under control while I followed the diet plan I developed with the nutritionist. I began to notice that the leg cramps and the foot spasms weren’t waking me up as often at night. I added a pair of warm socks to the mix and my foot spasms all but disappeared.

The five years past and I came off of Tamoxifen.  I never did get a recurrence of my cancer in the right breast…I got a brand new cancer in my left breast 10 years later. So…you could say Tamoxifen did the job it was supposed to do.

For all of you on Tamoxifen…don’t suffer in silence. There is help for the mood swings, the hot flashes and the weight gain but you have to ask for it.

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Morning Brew

I thought I’d take today’s post to mention a pair of new gadgets that have made their way into my apartment’s tiny kitchen over the past few weeks and which have really made a huge difference in my daily routine. For those of you who dread the approaching hours of the early morning as much as I do, when your alarm will soon be jolting you from the pleasantry of dreamland and into the real world, then you probably head straight for the coffee pot post stretch-and-yawn.

Due to its growing popularity, you’ve probably heard of the newest craze in coffee, the Keurig. This little device allows you to brew individually sized cups of coffee, ready in only a moments time. ‘K cups’ fit into the Keurig machine and come in all different flavors, and with just the press of a button your perfect cup of coffee begins to brew. Dunkin’ Donuts is now even supplying their own brand of ‘K cups’! The Keurig not only makes coffee in all different blends from ‘Dark Magic’ to ‘hazelnut cream’, but it also has options for mocha, chai and hot chocolate.

Brewing a pot of coffee can be time consuming and often wasteful when you make more then you drink and end up pouring half the pot down the drain. But with the Keurig the risk of brewing too much is eliminated. The cup size may even seem a little small, but it helps to avoid over-caffeinating, and is perfect for a quick cup on the go. The Keurig allows you to have variety with each cup you drink, so you can have a flavor for every day of the week!

If coffee isn’t your main buzz-worthy beverage, then an electric tea kettle may be right up your alley. The first time I came across this nifty little device I had no idea what it was. I was studying in Ireland, where tea is still very much the popular drink of choice and coffee is always on the back burner compared to it’s herbal brother.

cup of tea from wikipedia

Looking similar to a water filter, electric tea kettles are on almost every counter top through Ireland and many other parts of Europe. Simply fill it with the desired amount of water, plug it in, and push the button down. Within a minute or two your water will begin to boil and it will automatically shut itself off when the temperature is hot enough.

electric tea kettle

Candy-cane tea has become my favorite over these past winter months. Flavors of mint and sweet vanilla make the perfect cup of tea for morning, afternoon or night. Herbal, black or green teas all add healthy nutrients to your daily diet. And an electric tea kettle isn’t just helpful for making tea. Boil the water in your tea pot and then add it to a sauce pan on the stove to speed up your pasta-making process.

Quick and easy, both of these gadgets can be used outside of the kitchen. The electric tea pot is great for dorms where you can boil water without the use of a stove. I use my General Electric tea kettle to make oatmeal every morning!

The Keurig Elite Brewing System is available online from keurig.com for $120. It comes in many varieties to suit your individual needs and is also available from retailers such as Stop and Shop, Best Buy and Walmart.

Electric Kettles are available at all different prices. I found electric kettles online ranging from $70 to $20. Target has a large selection of kettles, with the Chef’s Choice Cordless Electric Kettle coming in at $49.99 and at the top of the list. So stay warm while it’s still cold out and treat yourself with either a Keurig coffee maker or an electric tea kettle this winter!

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Finding New Treats

One of the hardest parts of baking is finding the right recipe. I know that I am very lucky for the fact that I can call my mother at any moment and ask “What’s the best recipe for (insert desired delicious item here)?” and she would answer without missing a beat. She always has the best recipe for everything but that is because she has tried them all. However not everyone has a mother who cooks as much as mine, and not everyone has the time to experiment with recipes the way she does. I know that as a college student, with a limited budget as well as limited tools I cannot simply try out 50 different chocolate chip cookie recipes at the drop of a hat.

This is why it is important to know where to find good, reliable recipes. The internet can be a magical place – if you know how to use it. Simply googling “Chocolate Chip Cookie Recipe” will make you want to pull your own hair out. You’ll end up with millions of pages and no way of knowing which are reliable. This is why I have decided to share with you a few of my favorite ways to find new, and reliably delicious recipes to try.

My favorite website is foodgawker. It has hundreds of pages filled with pictures of beautiful food. Underneath is a brief description of what exactly you are looking at and if you are intrigued enough you can click the picture and it will take you directly to the page with the recipe. I find that this method is usually pretty dependable since I believe in the saying that you eat with your eyes first. Foodgawker also allows you to look at what recipes have been “popular” lately, which is usually a pretty trustworthy way to see if a recipe will be good. It also allows you to favorite any recipe you want so you can save them for later, or if you want to make them again. It is also just a great way to procrastinate in class.

Pintrest is a site that is similar to foodgawker in that you can scroll through pages and pages of pictures, but they are not only limited to food. Pintrest, like foodgawker, lets you keep track of your favorite items by “pinning” them onto a virtual inspiration board of sorts. You can also browse other people’s boards, many of which fall under the category of food. I personally have an entire board devoted to recipes I want to try under the name “Deliciousness”.

Some other great sites for finding recipes would be under some of the more well known names in the food world. Epicurious is one of my mothers favorites, most of the recipes on here have turned out really well. They have their own rating system and all the recipes are all user reviewed so you have more of a feel for how the recipes will turn out in your own kitchen.

And as always, the pros know best. Try looking on food network for some inspiration, sticking to the chefs whose style you know and like. Martha Stewart has also never led me wrong when it comes to tasty treats.

Wherever it is that you look for recipes though there are a few things you should always look out for. Never use a recipe that starts out with a store bought mix, or asks for egg-substitute, or anything artificial really. Always use a high percentage of milk, and generally if a cookie or cake calls for water, or even orange juice, it will never be as good as milk would be. No matter what the recipe says, if you are using chocolate spring for the good stuff, it will make all the difference.

Hopefully this will help, and even inspire you to try out a new recipe or two. Happy hunting!

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Boston magazine recognizes Dana-Farber physicians as ‘Top Doctors’

 

Boston magazine has named 57 physicians and surgeons affiliated with Dana-Farber Cancer Institute to its Top Doctors guide. Published in the magazine’s December issue, the Top Doctors list consists of 650 Boston-area physicians from 57 medical specialties.

Dana-Farber provides adult cancer care with Brigham and Women’s Hospital as Dana-Farber/Brigham and Women’s Cancer Center and pediatric cancer care with Children’s Hospital Boston as Dana-Farber/Children’s Hospital Cancer Center.

The following Dana-Farber-affiliated faculty were included in the list:

Janet Abrahm, MD (Pain Medicine)

Kenneth Anderson, MD (Hematology)

Joseph Antin, MD (Medical Oncology)

Stanley Ashley, MD (Surgery)

Ross Berkowitz, MD (Gynecologic Oncology)

Monica Bertagnolli, MD (Surgery)

Neil Bhattacharyya, MD (Otolaryngology)

Amy L Billett, MD (Pediatric Hematology-Oncology)

Ronald Bleday, MD (Colon & Rectal Surgery)

Susan Block, MD (Psychiatry)

Raphael Bueno, MD (Thoracic Surgery)

Harold Burstein, MD/PhD (Medical Oncology)

George Canellos, MD (Medical Oncology)

Maria Castells, MD (Allergy and Immunology)

Daniel Cramer, MD (Obstetrics & Gynecology)

Anthony D’Amico, MD/PhD (Radiation Oncology)

George Demetri, MD (Medical Oncology)

Lisa Diller, MD (Pediatric Hematology-Oncology)

Christopher Fletcher, MD (Pathology)

Arnold Freedman, MD (Medical Oncology)

Charles Fuchs, MD, MPH (Medical Oncology)

Judy Garber, MD, MPH (Medical Oncology)

Atul Gawande, MD (Surgery)

Elizabeth Ginsburg, MD (Reproductive Endocrinology)

Alexandra J. Golby, MD (Neurological Surgery)

Liliana Goumnerova, MD (Neurological Surgery)

Eva Guinan, MD (Pediatric Hematology-Oncology)

Jay Harris, MD (Radiation Oncology)

F. Stephen Hodi, MD (Medical Oncology)

J. Dirk Iglehart, MD (Surgery)

Bruce Johnson, MD (Medical Oncology)

Philip Kantoff, MD (Medical Oncology)

Mark Kieran, MD/PhD (Pediatric Hematology-Oncology)

Thomas Kupper, MD (Dermatology)

Kevin Loughlin, MD (Urology)

Ursula Matulonis, MD (Medical Oncology)

Peter Mauch, MD (Radiation Oncology)

Martin C. Mihm Jr., MD (Dermatology)

Michael Muto, MD (Gynecologic Oncology)

Lee Nadler, MD (Medical Oncology)

Charles Norris, MD (Otolaryngology)

Michael O’Leary, MD (Urology)

Scott Pomeroy, MD/PhD (Child Neurology)

John Ready, MD (Orthopedic Surgery)

Paul Richardson, MD (Hematology)

Jerome Richie, MD (Urology)

Lawrence Shulman, MD (Medical Oncology)

Robert Soiffer, MD (Medical Oncology)

Richard Stone, MD (Hematology)

David Sugarbaker, MD (Thoracic Surgery)

Scott Swanson, MD (Thoracic Surgery)

Christopher Sweeney, MBBS (Medical Oncology)

Stephen Sallan, MD (Pediatric Hematology-Oncology)

Mary-Ellen Taplin, MD (Medical Oncology)

Patrick Wen, MD (Neurology)

Eric Winer, MD (Medical Oncology)

Michael Zinner, MD (Surgery)

The full list of physicians can be accessed online at Boston magazine’s website: www.bostonmagazine.com/health/top_docs/listings/index.html.

Courtesy of Dana-Farber Cancer Institute

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Study identifies possible therapy for radiation sickness

A combination of two drugs may alleviate radiation sickness in people who have been exposed to high levels of radiation, even when the therapy is given a day after the exposure occurred, according to a study led by scientists from Dana-Farber Cancer Institute and Children’s Hospital Boston.

Mouse studies of other potential therapies suggest they would be effective in humans only if administered within a few minutes or hours of radiation exposure, making them impractical for use in response to events involving mass casualties. In contrast, the larger time window for administering the two-drug regimen raises the prospect that it could become a mainstay of the response to public health threats such as a nuclear power plant accident or nuclear terror attack.

In a paper published online by the journal Science Translational Medicine, the scientists report the beneficial effects, in mice, of a combination of a fluoroquinolone antibiotic (similar to the commonly used human antibiotic ciprofloxacin, or “Cipro”) and a synthetic version of the natural human infection-fighting protein BPI. Mice that received the combination a day after being exposed to high doses of radiation fared far better than mice that received neither or only one of the agents. Whereas radiation exposures of that magnitude almost always prove fatal within a month, 80 percent of the mice that received the two agents were alive and apparently healthy a month into the study.

Eva Guinan, MD and Ofer Levy, MD, PhD

The study’s lead author is Eva Guinan, MD, of Dana-Farber, and the senior author is Ofer Levy, MD, PhD, of Children’s Hospital Boston.

The investigators also found that the ability to generate new blood cells – which can shut down in the aftermath of radiation exposure – rebounded much more quickly and vigorously in the mice treated with fluoroquinolone and rBPI21 (the synthetic version of BPI), potentially contributing to their return to health.

“Both fluoroquinolone antibiotics and rBPI21 have been shown to be quite safe in humans,” says Levy. “Their combined effectiveness in our study involving mice is an indication that they may be equally beneficial in people.”

The research potentially represents a major step in the United States government’s efforts to build a stockpile of therapies to counter radiological dangers.

“There is great interest in creating systems for dealing with the short- and long-term health risks of a significant release of radiation, whether from an accident at a nuclear power plant, an act of terrorism, or even a small-scale incident in which a CT machine malfunctions,” says Guinan. “Developing useful agents has proven difficult. Most existing drugs aren’t effective enough and must be given within a very short time frame to provide any benefit. The recent disaster at the Fukushima nuclear power plant in Japan illustrates the need for agents that can be deployed rapidly to treat large populations.”

Radiation sickness, also known as acute radiation syndrome, varies with the amount of radiation an individual receives. The first signs of the disease usually are nausea and vomiting, which can be followed by fever, dizziness, weakness, bloody vomit and stools, difficulty breathing, and infection. The body’s blood-making tissue, nervous system, digestive tract, lungs, and cardiovascular system all can be affected. At very high doses, radiation is usually fatal.

Within the body, the effects of heavy radiation may include leakage of bacteria and the toxins they produce into the bloodstream from the digestive tract or through broken skin. Radiation effects play havoc with the function of the heart and lungs, disrupt the process of blood coagulation, and inflame tissue throughout the body.

When bacteria or certain toxins enter the blood under normal conditions, the body’s immune system responds by dispatching neutrophils – white blood cells – to destroy the intruders. The neutrophils release a payload of BPI (bactericidal/permeability-increasing protein), which sticks tightly to molecules called endotoxins on the surface of the bacteria. The binding not only helps BPI kill the bacteria but also blocks inflammation caused by live or dead bacteria – something that conventional antibiotics do not do.

When a person is exposed to high levels of radiation, however, the ability to generate neutrophils is almost obliterated. “It’s a perfect storm of disease-causing events,” Guinan remarks. “Radiation results in bacteria and endotoxins entering the bloodstream at the same time that the body’s defenses are lowered.”

The treatment approach developed by Guinan, Levy and their colleagues takes direct aim at two potential contributors to radiation sickness: bacteria and the endotoxins on their surface. “We theorized that a two-drug therapy would be most effective,” Levy states. “Others had already shown some benefit to treatment with fluoroquinolones after radiation; at least part of the benefit came from killing bacteria in the blood. The second, rBPI21, would bind to, neutralize, and ‘mop up’ the endotoxins released by the dying bacteria, thereby removing the trigger of the inflammation process.”

In the study, researchers exposed mice to radiation levels of 7 gray (by comparison, the amount emitted by a standard X-ray machine is 0.01 grays.) At those levels, radiation is 95 percent lethal to mice within 30 days.

Twenty-four hours after the radiation exposure, researchers began treating some of the mice with daily doses of fluoroquinolone antibiotic, some with twice-daily doses of rBPI21, and some with both. The mice that received both agents not only had much higher survival rates than the others, but their ability to generate new blood cells also recovered much more quickly.

The promise of this approach is underscored by the nature of the two agents, the study authors say. Both have a proven safety record in humans and can be stored for long periods of time, making them suitable for stockpiling.

The use of rBPI21 was inspired by research in patients whose blood-making tissue undergoes changes similar to those of people exposed to high levels of radiation: cancer patients who undergo bone marrow or stem cell transplants. Such transplants involve high doses of chemotherapy and in some cases radiation therapy, which kills cancer cells but also destroys the blood-forming tissue of the bone marrow, followed by an injection of stem cells to rebuild the blood supply.

“We measured BPI levels in patients receiving stem cell transplants and found they were BPI deficient while also having bacterial endotoxin in their bloodstream,” says Levy, who first studied BPI as a graduate student at New York University with the protein’s discoverers, Peter Elsbach, MD, PhD, and Jerrold Weiss, PhD. “These observations led to the hypothesis that replenishing BPI could decrease the toxicity of radiation,” Levy adds.

The current study is the product of five years of work and collaboration between Levy, Guinan and their associates. “My experience in the field of stem cell transplantation, including the use of total-body irradiation, and caring for patients with diseases of the bone marrow has been a perfect complement to Ofer’s expertise in neutrophil function and innate immunity [the arm of the immune system that is the first line of defense against infection],” Guinan comments. “This result is a promising new strategy for response to a nuclear event.”

Funding for the study was provided by the U.S. Defense Advanced Research Projects Agency, the Dana Foundation, the National Institutes of Health, the G. Green Foundation, and the Shea Family Fund.

Co-authors of the study include Christine Barbon, MS, Kalindi Parmar, PhD, Janice Russell, Annie Voskertchian, Geoffrey Cole, PhD, Kaya Zhu, Alan D’Andrea, MD, and Robert Soiffer, MD, Dana-Farber; Leslie Kalish, ScD, Christy Mancuso, Liat Stoler-Barak, Eugenie Suter, Christine Palmer, PhD, Leighanne Gallington, and Jo-Anne Vergilio, MD, Children’s Hospital Boston; Jeff Kutok, MD, PhD, Brigham and Women’s Hospital; and Jerrold Weiss, PhD, University of Iowa.

Courtesy of Dana-Farber Cancer Institute

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Soup’s on!

January is National Soup Month!  So let’s start the New Year off with soup!   There are many good soups to make but let’s start with a recipe I found recently – Vegetarian Split Pea Soup with Parmesan Crisps!

I must admit I have never made a split pea soup that had ham in it probably because I never grew up having it that way.  I am sure ham and ham hocks added to a soup makes for a great soup and one day maybe I will try making a split pea soup with ham but until then I will share the recipe I recently found , made and thoroughly enjoyed.  In fact, I wish I doubled the recipe because it was gone so quickly and I wanted more.

I was surprised that the recipe only had 1 ¼ cups of dried split peas and was curious if that was enough to make a nice thick soup.  I was intrigued with the other vegetables in the soup, especially the parsnip.  I knew the parsnip would add a nice sweetness and it did.  The thyme added the perfect seasoning. When the soup was done and I blended it with my immersion blender, the soup had a wonderful thickness and taste.  I found the soup quite addicting!

The Parmesan Crisps were an added bonus! The thyme and pinch of cayenne pepper added great flavor to the crisps.  The crisps were great with the soup but I would also make these crisps anytime I wanted to make Parmesan Crisps.  I did cheat and use Parmesan cheese that was already shredded and it worked well.

My only mistake was I did not double the recipe.  Try this recipe and I hope you will enjoy the soup as much as I did.

Vegetarian split pea soup with Parmesan crisps

Serves 6

CRISPS

3/4  cup freshly grated Parmesan

1/2  teaspoon dried thyme

Small pinch cayenne pepper

1. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.

2. In a small bowl, mix Parmesan, thyme, and cayenne.

3. Using a tablespoon measure, spoon cheese mixture into mounds 3 inches apart on the baking sheets. Flatten with the back of the spoon. You should be able to make 12.

4. Bake for 7 to 8 minutes, or until golden. Cool on the baking sheets.

SOUP

2  tablespoons unsalted butter

2  carrots, sliced

2  stalks celery, sliced

2  parsnips, sliced

1  small onion, diced

1/2  teaspoon dried thyme

Salt and pepper, to taste

1 1/4  cups (about 9 ounces) dried split peas

6  cups vegetable stock

1/4  cup chopped fresh parsley

1. In a soup pot over medium heat, melt the butter. Add the carrots, celery, parsnips, onion, thyme, salt, and pepper. Cook, stirring often, for 8 minutes, or until the vegetables soften.

2. Add the split peas and stock. Bring to a boil. Lower the heat, cover the pan, and simmer for 1 hour, or until the split peas fall apart. Stir in the parsley.

3. In a blender, puree the soup in batches until smooth. Return to the pot and reheat until hot. Ladle the soup into bowls and serve with Parmesan crisps. I used an immersion blender in the pot the soup was made in.

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