AAS announces three AAS Vegetables Winners, two AAS Flower Winners and one AAS Bedding Plant Winner in 1997. In this newsletter we will feature the vegetables first and in our next issue the flowers.

Many people ask, who decides what variety is an AAS Winner? The AAS judges determine the AAS Winners. All AAS Winners are tested at independent judging sites across North America. The tests are conducted by an AAS judge who donates his or her services to the AAS organization. The AAS judges list is available by writing the AAS office and asking for the 1996 Proving Grounds brochure.

Please look for the red, white and blue AAS Emblem logo in mailorder catalogs, on packets of seed and bedding plant labels to make sure you purchase the best new varieties, the AAS Winners.

Dynamo Cabbage F1 Hybrid

Dynamo produces a small head, perfect for one meal without leftovers. Bred for the smaller size family, Dynamo cabbage heads weigh 2 to 2 1/2 pounds and are an attractive blue green color. Plants will mature in about 70 days from transplanting. Dynamo proved its performance in AAS Trials under stressful growing conditions. In spite of abnormal growing conditions such as severe heat, Dynamo plants grew into high quality, dense cabbage heads with less waste, a small core. The heads proved to have good holding qualities in the garden with less splitting. Dynamo cabbage has a mild cabbage flavor. In addition to hybrid vigor, Dynamo is resistant to Fusarium yellows.

Dynamo is easy to grow from seed or bedding plants. Dynamo can be grown in the spring or fall for fresh cabbage. Cabbage is a low fat, low calorie food and when eaten raw has more calcium and ascorbic acid than tomatoes. Look for seed of this 1997 AAS Winner in mailorder catalogs. Dynamo bedding plants will be available at garden centers.

Cajun Delight Okra F1 Hyrbid

Cajun Delight offers tender immature pods that can be harvested earlier, over a longer time and a much higher yield potential. Cajun Delight grows very quickly under warming temperatures and is adapted to northern gardens. This annual plant has deeply lobed leaves and is an attractive background plant in any garden reaching about 4 feet tall and 2 feet wide upon maturity. The dark green pods are ready for harvest about 50 to 55 days after transplanting into warm garden soil. It is recommended to pick Cajun Delight pods when they reach 3 to 5 inches in length and harvest at least twice a week. Cajun Delight pods have a distinct okra flavor and when added to soup it magically becomes gumbo.

Cajun Delight is easily grown from seed or bedding plants. Seed of this 1997 AAS Winner will be offered in mailorder catalogs. Cajun Delight bedding plants will be available in garden centers. Look on the plant label for Okra Cajun Delight to make sure your plants are this AAS Winner.

Siam Queen Thai Basil

Siam Queen is an improved tropical basil, Ocimum basilicum L. It is improved due to its larger leaves, thicker stems and later flowering. This results in higher herb yields. The leaves are highly aromatic. When lightly crushed, the leaves burst with an intense licorice basil aroma. Thai basil leaves are a popular ingredient in Thai and Vietnamese dishes for the aroma. It is recommended to harvest young shoots about 45 to 50 days after transplanting.

Siam Queen is a handsome annual herb with a symmetrical branching habit and square red-purple stems. The compact inflorescence contains purple calyx and pink-violet corolla contrasting with the bright green foliage. Siam Queen will grow rapidly from seed or bedding plants when provided with warm soil and air temperatures. The mature plant can reach about 2 to 3 feet and spread about 2 feet. Like other basil plants, Siam Queen is relatively disease and pest free in gardens. Siam Queen will be available as seed in mailorder catalogs and bedding plants will be offered in garden centers.

October

Mow & Water - as necessary.

Establishment - sod only.

Weeds - actively growing broadleaf weeds can be treated with postemergence herbicides.

Possible Diseases - "Helminthosporium" diseases, rusts, yellow patch, leaf smuts, powdery mildew, snow molds, pythium blight, fairy rings.

November

Mow & Water - stop mowing after growth has ceased. Make final mowing at normal autumn height. Turf should go into winter dormancy well-hydrated; irrigate in fall to reduce winter desicccation problems, but do not flood.

Fertilization - fertilize turfs receiving three or four annual applications after growth and mowing has ceased.

Establishment - lay sod during first half of month.

Other - fall clean-up.

Possible Diseases - snow molds, pythium blight, yellow patch.

Bulbs
The following web site is an excellent resource for spring and summer flowering bulbs. It is "an 'evolving encyclopedia' of all things flower bulb related," now including pages on such topics as "Flower Bulb Basics," "All About Spring-Flowering Bulbs, Summer-Flowering Bulbs and Cut Bulb Flowers," "The Dutch Flower Industry and "History, Myths and Romance." The address is http://www.bulb.com.

Overwintering Geraniums
After receiving many calls about overwintering geraniums we are offering an information sheet on this subject. For your copy send a SASE 32 cents postage to: Overwintering Geraniums, CES, 5106 So. Western Avenue, Chicago, IL., 60609.

Bring Houseplants Indoors
As the nights get cooler it's time to start thinking about moving the houseplants back inside. This should ideally be done over a one week period. Moving your plants into shadier and shadier conditions is best so that when they are finally brought inside you will not loose all the new growth that they have made over the summer months.

Some yellowing of leaves and leaf drop may occur as the plants adjust to lower light levels in the home. If a significant number of leaves yellow, move the plant into brighter light conditions. Be sure to cut back on the frequency of watering but always water thoroughly until you see water coming out of the drainage holes in the container. Be sure to discard the excess water shortly after the watering process.

Discontinue fertilizing until next spring. Houseplants that require lower light such as African violets can still be fertilized during the winter months if they are receiving adequate light.

Fall Color - How Does It Happen?
Contrary to popular belief, frost is not needed for the fall color change in leaves. As the days grow shorter and temperatures cool, the tree uses up chlorophyll faster than it can replace it. The green color fades as the level of chlorophyll decreases, allowing the other pigments to show through.

The yellow, brown and orange colors common to such trees as birches, hickories, aspens and some maples come from pigments called carotenoids. The red and purple colors common to oaks, gums, dogwoods and some maples are produced by another type of pigments (anthocyanin), which is also contained in cherries, grapes, apples and blueberries. Unlike chlorophyll and carotenoids, anthocyanins are not always present in the leaf but are produced in late summer when prompted by environmental signals. Anthocyanins also combine with carotenoids to produce the fiery red, orange and bronze colors found in sumacs, oaks and dogwoods.

The intensity of fall color varies from year to year, depending on the weather. Leaf color can also vary from tree to tree and even from one side of a tree to another. Leaves that are more exposed to the sun tend to show more red coloration, while those in the shade turn yellow. Stress such as drought, poor fertility, disease or insects may cause fall color to come on earlier but usually results in less intense coloration. Red colors tend to be mostly intense when days are warm and sunny but nights are cool - below 45 degrees F. The color intensifies because more sugars are produced during warm sunny days and cool nights cause the sugars to remain in the leaves. Pigments are formed from these sugars, so the more sugar in the leaf, the more pigment and thus the more intense colors.

Source: Possum In the Pqawpaw Tree by B. Rosie Lerner & Beverly Netzhammer

October

• Harvest pumpkins and winter squash when rind is hard and fully colored but before frost.

• Collect garden soil samples for testing. For information about collecting soil samples call 773-737-1178.

• Harvest mature green tomatoes before frost and ripen indoors. Individually wrap fruits in newspaper.

• Dig up and pot a plant of parsley, thyme, rosemary for growing indoors.

• Clean up garden after harvest.

• Drink a glass of fresh apple cider.

• Carve your jack-o-lantern for Halloween.

• Remove plant debris from vegetable garden to protect next year's plantings from insect and disease buildup.

• Plant hardy spring flowering bulbs. Planting may continue until ground freezes.

• Transplant deciduous trees and shrubs once leaves have fallen.

• Rake fallen leaves from lawn, particularly larger-sized leaves, such as maple and sycamore leaves; they can smother the lawn as they become wet and mat down. Raking of smaller leaves, such as honeylocust, is optional.

• Have soil ready for mounding roses for winter protection. Do not mound or cover the roses until after leaves drop and soil is near freezing, usually in late November or early December.

• Put up a bird feeder so birds will find it before cold weather begins.

• Water indoor plants less frequently and discontinue fertilizer as plant growth slows down for the winter season.

• Reflower last year's poinsettias for this year's holiday by providing complete darkness for 15 hours daily beginning about October 1 until about December 10th.

• Shop for new plants to add to your houseplant collection.

November

• Place wire guards or other protective devices around trunks of young fruit trees for protection from rabbits.

• Make sure that all perennial food plants have adequate soil moisture. Water if necessary.

• Cut back asparagus tops after they have frozen and put them in the compost pile.

• Store pumpkins and winter squash at 50 degrees F. to 55 degrees F.

• Clean plant debris in the vegetable garden and compost. This will help reduce the carry over of diseases, insects and weeds to next year's garden.

• Prevent frost cracking (or sunscald) by wrapping trunks with commercial tree wraps. Young, thin barked fruit trees are especially susceptible.

• Harvest mature, green tomatoes before frost - ripen indoors in the dark.

• Remember to add organic matter and dig or till your vegetable garden. This helps to improve soil structure and usually leads to soils warming and drying faster in the spring, thus allowing spring crops to be planted earlier.

• Remember now is good time to have your soil tested. For a listing of local soil testing labs call the University of Illinois CES at 773-737-1178.

• Clean tools, equipment, stakes and tomato cages for winter storage.

• Clean out and reorganize storage area for garden tools and supplies.

• Store all pesticides in a safe, dry place and keep liquids from freezing.

• Mulch or cover strawberry plants with 2 to 4 inches of straw before temperatures drop to 15 degrees F.

• Clean weeds and debris from around the trunks of all fruit trees.

• Make final notes in record book or garden journal regarding vegetables' successes and failures.

• Enjoy the "fruits of your labors" for Thanksgiving dinner.

• Mound soil around the base of rose bushes. Wait until ground freezes to apply mulch.

• Hardy spring flowering bulbs may be planted until ground is frozen.

• Apply mulch around newly planted trees and shrubs.

• Don't forget to feed the birds.

• Remove dead, diseased or damaged branches from trees and shrubs.

• Rake fallen leaves from lawn, particularly large-sized leaves such as maple and sycamore; they can smother the lawn as they become wet and mat down.

• If you are planning to order a "live" Christmas tree, prepare its planting hole before the soil freezes.

• Drain garden hoses and bring indoors.

• Spray evergreens with an antidesiccant to reduce loss of moisture through the leaves.

• Have your mower drained, cleaned and serviced. Don't forget to have the blades sharpened.

• Clean sprayers and lightly oil parts to prevent rusting.

• Thoroughly water trees and shrubs before ground freezes, if soil is dry.

• Late fall fertilizing can help keep lawns green into winter and boost early spring recovery. Although top growth stops when air temperature drops to 45-50 degrees F; roots remain active as long as soil temperatures remain above 35-40 degrees F.

Indoors

• Pot amaryllis bulbs for holiday blooms.

• As houseplant growth slows; apply less fertilizer and water.

• Pot up tender narcissus for December blooms.

• Protect indoor plants with plastic or paper wrapping before transporting outdoors.

Health Care Debate TermsSorting out the issues during any election is difficult. And when the debate involves health care it's easy to get confused, even overwhelmed.

But before you go to the polls November 5th, it's important to have a clear idea of candidates' stands on health care. Here are some key terms to help you understand the health care debate.

Authorization - Sometimes, permission from your health insurer is needed before you're hospitalized or you see a physician, such as a specialist, not affiliated with your health-care insurer. This permission is called authorization.

Ambulatory Care - This is another way to say care in a doctor's office or a medical procedure that doesn't require an overnight stay in a hospital. Many services that once required hospitalization are now considered ambulatory care.

Capitation - This is a set amount of money - dollars per capita - received or paid out for health care services. In a capitate system, your health insurer pays your doctor a fixed sum of money to cover most of your health care costs.

Cost-shifting - The practice of health care provides charging one group more than another for the same procedure. One reason this may happen is that one group may demand large discounts from the provider or not adequately reimburse the provider for expenses. To make up for the shortfall, the provider may charge another group more.

Fee-for service - A traditional medical system in which your doctor is paid according to the service performed. Opponents of the system argue that it's at least partly responsible for high health care cost, since the more services your doctor provides, the more he or she is paid. Advocates claim it insures physician choice and results in better patient care.

Gatekeeping - A name for the requirements in some health care systems that your primary care physician - usually your family physician or a general internist - authorize all care from other doctors, except in emergencies.

Global budget - A proposal to place a nationwide limit on all spending - public and private - for health care services.

Health maintenance organization (HMO) - A type of managed care health plan that provides your health care in return for a fixed payment from you or your employer. There are many types of HMOs. A common feature is that you're often restricted to a network of physicians affiliated with the HMO. In addition, many HMOs also require that you obtain a referral from your primary care physician if you wish to see a specialist.

Indemnity plan - A traditional health insurance plan in which you pay a monthly premium to an insurance company. You also pay part of the cost when you use health care services. Often, the insurer pays 80 percent, while you pay 20 percent, sometimes after a deductible. One of the advantages of an indemnity plan is that there are typically no limits on which providers you can use or how often you see them. However, a drawback is that indemnity plans typically cost more than managed care plans.

Managed care - A term that describes a wide variety of health care systems that manage and analyze the cost of subscribers' health care, its quality and accessibility. Examples include health maintenance organizations (HMOs) and preferred provider organizations (PPOs). Managed care systems usually include networks of affiliated physicians and hospitals, benefit limits when using physicians outside the network and referral requirements for certain medical procedures.

Medicaid - A program run jointly by the federal government and the states to provide health coverage to low income families and nursing home care for low income elderly.

Medicare - A federal program that provides health insurance for people aged 65 and older and for disabled people of all ages. Medicare Part A is funded entirely through a payroll tax and cover hospital, skilled nursing and home health care costs. If you qualify for Social Security, you qualify for Part A. In addition to Part A, you can opt to enroll in Medicare Part B. For a premium, Part B covers physician fees and costs of outpatient care and physical therapy.

Medigap coverage - Private insurance carried by many Medicare enrollees. The insurance pays for out-of-pocket costs not covered by Medicare.

Portability - This is the concept that if you change jobs, you can continue your health care coverage or automatically qualify for coverage at your new employer.

Point of service - An option in some managed care health plans that allows you to seek care outside the plan's network. Usually, you must pay an additional monthly premium for this option. Often, you must also pay a higher percentage of the cost of your care, compared to network care.

Pre-existing condition - A health condition you developed before enrolling in a health insurance plan. In some cases, an insurer may use a pre-existing condition to deny your enrollment, deny a portion of your coverage or charge a higher premium.

Preferred provider organization (PPO) - A type of managed care health plan that contracts with independent doctors and hospitals to provide care for the plan's subscribers. In return for allowing contracted doctors access to its subscribers, a PPO gets reduced prices for the doctors' service. Subscribers may still see doctors outside this network, but they may end up paying more of their health care bill because the care isn't discounted.

Primary care physician - Usually, a primary care physician is your family doctor - the physician you see first when you become ill. In some settings, you must get a referral from your primary care physician to see a specialist.

Single payer - A health care system in which one organization, usually the government, pays everyone's health care costs. Sometimes it's referred to as socialized medicine. Countries with single payer systems include Canada and Great Britain.

Tertiary care - Health care provided at a highly specialized medical center with many specialists and advanced medical technology. Mayo Clinic is an example of a tertiary care center.

Third-party payer - Generally, this means a health insurance company. When you go to the doctor, your insurer pays some or most of your bill. Because the insurer isn't in your doctor patient relationship, it's said to be a third party entity.

Reprinted from the September, 1996 Mayo Clinic Health Letter with permission of the Mayo Foundation of Medical Education and Research Rochester, MN 55905 - for subscription information call 1-800-333-9038

How to Check Your Pulse and Find Your Training ZoneYour pulse is actually a measure of the heart contracting and pushing blood through the arteries. You can check your pulse in your wrist or neck. Taking your pulse can give you valuable information about how hard your heart is working.

Resting Heart Rate
Take your pulse while you are resting. Find a watch or clock that shows seconds. Or use a timer that shows seconds.

1.) Place the fingertips of your right hand on the underside of your wrist at the artery. The strongest beat can be felt on the area of your wrist near your thumb, just below your wrist bone. Do not use your thumb because it has a pulse of its own.

2.) Looking at your watch, count the number of beats in 15 seconds. Multiply by four to get the number of beats per minutes(sixty seconds). Example: If you heart beats eighteen times in fifteen seconds when you are sitting, your resting heart rate or pulse is 72.

Target Heart Rate
Your target heart decreases with age. It is a percentage of what your heart can withstand at peak performance. To calculate your target heart rate subtract your age from 220. This is your maximum heart rate. Then multiply this number by 0.6. Example: If you are 44 years of age, your maximum heart rate is 176 beats per minute and your target heart rate is 106.

Your training zone is anywhere between 176 (your maximum heart rate) and 106 (your target heart rate). When you exercise aim for your target heart rate. After 3-5 minutes of exercise, check your pulse. If it is greater than your target heart rate, ease up. If you are in poor condition, set a goal and gradually work toward your target heart rate.

As you become more fit, your target heart rate will increase. Change your target heart rate by multiplying by .7 or .8. Exercise will make your heart stronger. If you suffer from a chronic disease, see a doctor before starting any exercise program. Take precautions. The goal is to improve your health, not create a new injury.

• If you are more than 30 pounds overweight, try walking for 30 minutes a day to improve your resting heart rate.

• If your resting heart rate is more than 100 you are in poor condition.

• If your heart is obviously skipping a beat, see a doctor.

• If you are sweaty, nauseated or dizzy or have chest pains, get to an emergency room right away.

What You Can Do to Protect Your Family Against E. Coli Ten years ago the word E. Coli was not part of our everyday language. Today many people know that E. Coli are bacteria that cause foodborne illness. But there is more to food safety than knowing the names of bacteria.

The full name for E. Coli is Escherichia coli O57:H7. These bacteria have caused hundreds of illnesses and several deaths since 1982. Recent outbreaks have been linked to undercooked ground beef. All could have been prevented by thorough cooking of the ground beef.

Illness from the E. Coli bacteria can strike anyone. You cannot see, smell or taste E. Coli. Symptoms include severe abdominal (stomach) cramps, diarrhea and sometimes bloody diarrhea. Young children, the elderly, and people with chronic diseases such as diabetes and heart disease and immune compromised diseases appear to be greatest risk. Illness from E. Coli can be prevented.

The U. S. Department of Agriculture's Food Safety and Inspection Service (FSIS) advises consumers to use a meat thermometer. Thorough cooking kills E. Coli. With a meat thermometer you can be sure of reaching a safe temperature.

• whole beef roasts and steaks should be cooked to 145 degrees F in the center

• ground beef should be 160 degrees F in the center

• ground poultry should be 165 degrees F in the center

• whole poultry should be 180 degrees F in the center

Color and Doneness
Most people do not use a meat thermometer when cooking ground beef or hamburger. As ground beef is cooked, it changes from red to pink to brown. Cook ground beef and hamburger until the center is no longer pink and cooked out juices are no longer pink. Look for a firm "cooked" texture rather than a softer "raw or rare" texture in the meat.

Caution! Some ground beef may have lost all pink color before it is fully cooked. If raw ground beef is somewhat brown already, it may look fully cooked before it reaches a safe temperature. There are several reasons for color changes in ground beef.

1) Meat ground from the carcasses of older animals is often brown, even when it is safe to eat.

2) If ground beef is left at temperatures warmer than 40 degrees F for too long oxygen in the air causes it to lose the pink color and turn brown. It may also be unsafe to eat.

3) Ground beef which contains seasonings or flavorings, such as spices may remain pink long after it reaches 160 degrees F. Meatloaf and seasoned ground beef patties are examples.

4) Low fat ground beef may take longer to cook to a safe temperature and may remain pink after 160 degrees F. Cook until juices are no longer pink. This is an indication of doneness.

If you are in a restaurant and the middle of your hamburger is pink, send it back. At home check the middle of the hamburger to make sure it is brown not pink. Or use a meat thermometer. To use a meat thermometer on ground beef patties, insert the thermometer in the side all the way through to the middle. The temperature should be 160 degrees F or more.

Fresh or thawed ground beef and other meats should be used quickly. Use within one to two days of purchase or thawing. To prevent browning, ground beef should be tightly wrapped and frozen, or stored for no longer than two days in a refrigerator. The internal temperature of your refrigerator should be between 37-40 degrees F at all times.

Inexpensive meat thermometers and refrigerators are available in most supermarkets and/or department stores. Look for them in the houseware section. For more information about E. Coli call the USDA Meat and Poultry Hotline, tollfree, at 1-800-535-4555.

Resource: U. S. Department of Agriculture, Food Safety and Inspection Service, April 1996

Roasting VegetablesMake an autumn meal of roasted vegetables. Roasting is easy and the results are intensely flavored vegetables which can be used as a side dish, sandwich filler, appetizer or tossed in a salad. Select your favorite fall vegetables and follow these simple steps:

1) Select small young vegetables if possible. Scrub each vegetable with a vegetable brush.

2) Cut dense vegetables (carrots, winter squash and onions) into small pieces.

3) Spray a shallow roasting pan or cast iron skillet with vegetable oil or lightly brush bottom and sides.

4) Arrange vegetables so that they fit snugly but in a single layer. Cover with aluminum foil and roast in a preheated 425 degree oven for 20 minutes.

5) Remove the foil, sprinkle with one teaspoon dried thyme and salt and pepper to taste and brush lightly with olive oil, if desired.

6) Return to the oven, uncovered for 25-40 minutes depending on sizes of pieces. Check the thickest piece for doneness by piercing with a knife. Check after 25 minutes and every 10 minutes thereafter if additional cooking is necessary. Drizzle with red or white wine or soy sauce for a special accent.

SUGGESTED VEGETABLES	PREPARATION NEEDED
Carrots	Baby carrots can be left whole, trim away green tops. Large carrots can be cut into 1/2 inch rounds or quartered.
Turnips	Leave small turnips whole, cut large (3" in diameter) into quarters.
Green onions	Leave whole, leave some green top, lay across other vegetables without touching the bottom of the pan.
Potatoes	White or red, leave whole if small or cut into 2" chunks.
Tomatoes	Remove the core, cut in half, place in pan skin side down.
Garlic	Leave cloves whole or slice and place slices on top cut potatoes or summer squash pieces.
Summer Squash	Zucchini and yellow squash can be cut into 2 inch pieces or left whole if not more than 1/2 inch in diameter.
Chilies	Leave chili peppers whole.
Sweet Potatoes	Peel and cut into 2" wedges.
Eggplant	Cut into 2 inch rounds.
Winter Squash	Peel, remove seed and cut into 1-2" cubes.
Mushrooms	Clean with a damp paper towel or mushroom brush and leave small ones whole, slice large.
Green or Red Peppers	Quarter, remove seeds and arrange skin side up.
Onions	Quarter or leave small ones whole.
Garlic (whole head)	Do not peel, rub with olive oil and wrap in aluminum foil, garlic heads take about an hour to roast, squeeze the mildly flavored, softened pulp onto bread or vegetables.

A combination of oregano, rosemary or basil can also be used. Add dried oregano, rosemary or basil or a combination of the three can be used to season the vegetables. Chopped fresh parsley, basil or cilantro can be used, add fresh herbs during the final 10 minutes of roasting time.

During roasting each vegetable cooks in its own natural water. The flavor of the zucchini and yellow squash intensifies, the onions and sweet potatoes caramelize, the turnips develop a twang and the juice from the tomatoes create a sauce in the bottom of the pan. Use your imagination. Experiment with different combinations and different herbs for flavoring. Roasted vegetables are low in calories and delicious.

Breath Alert

Most people cannot tell if and when they have bad breath unless someone tells them according to the University of California at Berkeley Wellness Letter. If you often have bad breath, try brushing your tongue when you brush your teeth, especially if it looks coated. Be sure to brush the back of the tongue. Also, practice good dental hygiene, by flossing daily and brushing after every meal. When you cannot brush, rinse your mouth with plain water. If none of this works, see your dentist. Gum disease and/or tooth decay could be the culprit.

You Better Shop Around

Milk in paperboard or opaque (cannot see through) cartons retain more Vitamin A and riboflavin than glass and translucent (see through) plastic containers. These nutrients are destroyed by exposure to light, especially low-fat milk. Sitting in a lighted dairy case for one day can destroy up to 70% of Vitamin A and riboflavin compared to 2% Vitamin A and 15% riboflavin in opaque cartons. During this destruction, the milk also undergoes a flavor change. The off flavor is an indication of nutrient loss.

Did You Know?

• Nearly 1 in 3 American households eat at least a gallon of ice cream and related frozen desserts every 2 weeks. One of the most popular passions is for chocolate.

• McDonald's Arch Deluxe burger, which is being pitched to adults, contains 570 calories and a whopping 31 grams of fat, according to Tufts University Diet and Nutrition Letter? And that's without the optional bacon, which adds another 40 calories and 3 grams of fat. For a 2,000 calories diet no more than 65 grams of fat per day is recommended.

• Your ears grow all of your life. Approximately one-fifth of a centimeter per year. That's not much but in 50 years it adds up to about 1/2 inch. Next time you see an older person, look at the size of their ears.

• Saltwater fish contains no more salt than freshwater fish. Saltwater is just where they live.