Our Time PressThe Local Paper with the Global View

Jive Turkey is a specialty shop featuring deep-fried turkey. Our menu features fifteen different flavors of whole fried turkey in addition to entrees, grilled sandwiches, salads, side dishes and desserts.  Turkey has appeared on the Food Network program “Unwrapped the Celebrations” episode and on ABC’s Eyewitness News in New York.  Articles have appeared in The New York Times, May 15, 2003 “Eating Out” section and the November 2004 issue of Gourmet Magazine.
Jive Turkey is the latest evolution of the popular quick-casual trend offering customers the simple pleasures of convenient quality food.  Jive Turkey’s menu is full of everyday favorites, all freshly prepared and packaged for quick carryout. Jive Turkey’s signature dish is whole fried turkey–and what do you get when you order a jive turkey? A tender, juicy bird so perfectly cooked with skin so crisp and tasty you might never eat roasted turkey again.
Jive Turkey uses a unique way of cooking turkey to create the signature dish. According to Aricka Westbrooks, Jive Turkey CEO, “We use heart-healthy peanut oil to pressure-fry our turkeys, which enables us to sear the outside of the turkey and seal in the juices, nutrients and natural flavors. I like to think of this technique as our own epicurean, art or happening and serving Jive Turkey is its own cultural event.”Jive Turkey is a great place for lunch or dinner. Jive Turkey is located in Clinton Hill, Brooklyn on Myrtle Avenue between Clinton & Waverly, just blocks away from the Manhattan and Brooklyn Bridges.
Jive Turkey, 441 Myrtle Avenue, between Clinton Avenue & Waverly Avenue, Catering available,Tel: (718)797-1688

Folukie Restaurant is a Muslim-owned modern establishment located at 1168 Bedford Avenue (bet. Putnam Ave. & Madison Street).
The kitchen is commanded by Chef Glen.  The food is absolutely delicious and is of a totally halal variety.
There’s a hot breakfast to start the day, with pancakes, Salmon Cakes, Grits, Turkey Sausage and all the rest.  For lunch, starting at 11:30A.M., there’s a daily take-out special. Also, the dinner menu features Caribbean, Senegalese and American dishes. Dinner starts at 5:00P.M.
In addition, Folukie features the best jazz entertainment in Brooklyn on Wednesdays 7-10P.M.  Spoken Word (poetry, open mic) on Thursdays, and Jazz/Blues Jam on Saturday evenings starting at 8P.M.
Open seven days a week, Mon.-Friday 7AM-11P.M., Sat. & Sunday 12noon – 11PM. For further information, please call: 718-623-3623.

The medical profession has recognized the healthful and nutritive properties of wine for thousands of years. Hippocrates recommended specific wines to purge fever, disinfect and dress wounds, as diuretics, or for nutritional supplements, around 450 B.C. A French doctor wrote the earliest known printed book about wine around 1410 A.D.
Most of the pathogens that threaten humans are inhibited or killed off by the acids and alcohols in wine. Because of this, wine was considered to be a safer drink than much of the available water up until the 18th century.
Wine is a mild natural tranquilizer, serving to reduce anxiety and tension. As part of a normal diet, wine provides the body with energy, with substances that aid digestion, and with small amounts of minerals and vitamins. It can also stimulate the appetite. In addition, wine serves to restore nutritional balance, relieve tension, sedate and act as a mild euphoric agent to the convalescent and especially the aged.

POLITICAL SUPPRESSION
Although wine may be the oldest remedy and prophylactic still in use, there was an entire generation of medical professionals, especially in America, that obtained their medical education during the historical period known as Prohibition. Medical texts for nearly twenty-five years were purged and censored of any mention of alcohol, including wine, for any application other than external. This medical generation became educators to the following one, perpetuating medical ignorance of the potential health benefits of wine.
In the 1970s, the National Institutes of Health excluded and suppressed evidence from the Framingham Heart Study that showed moderate drinkers had 50 percent fewer deaths from coronary disease than nondrinkers.
FRENCH PARADOX
Only when the television news magazine 60 Minutes reported in November, 1991 the phenomenon that has come to be known as the French Paradox did popular thinking of wine as medicine rather than toxin begin to return. Typically, the diet of people in Southern France includes a very high proportion of cheese, butter, eggs, organ meats and other fatty and cholesterol-laden foods. This diet would seem to promote heart disease, but the rate there was discovered to be much lower than in America; herein lies the paradox.
REGULARITY & MODERATION
Regular, moderate wine drinking was discovered to be one prominent factor. Studies in England and Denmark found the occurrence of coronary disease to be much higher in heavy or binge drinkers and (surprise!) even higher in abstainers. It is very important to note that Europeans generally drink wine and water with their meals, while Americans drink milk, iced tea, soft drinks or coffee.
ANTICANCER
& CORONARY BENEFITS
Moderate consumption of red wine on a regular basis may be a preventative against coronary disease and some forms of cancer. The chemical components thought to be responsible are catechins, also known as flavonoids. Catechins are believed to function as antioxidants, preventing molecules known as “freeradicals” from doing cellular damage. There are also compounds in grapes and wine (especially red wine, grape juice, dark beers and tea, but absent in white wine, light beers and spirits) called resveratrol and quercetin. Clinical and statistical evidence and laboratory studies have shown these to boost the immune system, block cancer formation, and possibly protect against heart disease and even prolong life.
One recent study, published in the 2004 year-end edition of the American Journal of Physiology, indicates that resveratrol also inhibits formation of a protein that produces a condition called cardio fibrosis, which reduces the heart’s pumping efficiency when it is needed most, at times of stress. More evidence suggests that wine dilates the small blood vessels and helps to prevent angina and clotting. The alcohol in wine additionally helps balance cholesterol towards the good type.
FOUNTAIN of YOUTH?
A Harvard study of factors that influence aging, as reported in the May 8, 2003, issue of the journal Nature, has shown that resveratrol extends the life span of yeast cells by 80%. Preliminary results of tests on multicellular animals are said to be encouraging; study co-author David Sinclair told Reuters News Agency that “Not many people know about it yet, but those who do have almost invariably changed their drinking habits, that is, they drink more red wine.”
Wine might even preserve cognitive function in the elderly. Several European studies have shown the prophylactic effects of regular light to moderate alcohol consumption may include the prevention or postponement of Alzheimer’s, Parkinson’s and other forms of dementia. Could wine be the original brain food?
DIGESTIVE PROPHYLAXIS
A study published in January 2003 in the American Journal of Gastroenterology showed that moderate, regular consumption of wine or beer decreases the risk of peptic ulcers and may help to rid the body of the bacteria suspected of causing them. Interestingly, both overconsumption, especially of beer, and any regular consumption of spirits at all, even at a low level, seemed to increase the ulcer risks.
The Harvard School of Public Health conducted a 14-year study of over 100,000 women, aged 25 to 42, from 14 states. The Nurses Health Study required participants to complete a questionnaire every two years detailing lifestyle choices and diagnoses of any medical conditions. The subjects were categorized into three levels of alcohol consumption. After factoring in such variables as family histories of diabetes and smoking habits, the study found that women who drank regularly and moderately (one or two drinks per day, a total of 15 to 30 grams of alcohol) had a 58% lower likelihood of developing diabetes. Both those levels that drank more or that drank less had a 20% lower risk than either abstainers or former drinkers. When preferences for types of alcohol were compared, those who chose beer and wine shared similar levels of risk, but those in who drank spirits and consumed more than 30 grams per day had a 150% higher risk to develop diabetes than even nondrinkers.
Other medical studies point to multiple benefits of regular, moderate wine drinking that may include lowered risks of stroke, colorectal tumors, skin and other types of cancers, senile dementia and even the common cold, as well as reduce the effects of scarring from radiation treatments.
SUMMARY / BOTTOM LINE
Over 400 studies worldwide, many of them long-term and in large populations, have concluded that most healthy people who drink wine regularly and moderately live longer. The single group exception, whose members should not consume any alcohol, is premenopausal women with a family history of breast cancer. The keys to the beneficial aspects are regularity and moderation. Overindulgence can be considerably more harmful than total abstinence.
OFFICIALLY
The official recommendation in the 1995 Dietary Guidelines for Americans, Fourth Edition, published by the U.S. Food and Drug Administration, is “Advice for today: if you drink alcoholic beverages, do so in moderation, with meals, and when consumption does not put you or others at risk.” This is a rather weak and passive permission rather than the ringing endorsement moderate wine consumption deserves, according to the vast majority of medical and scientific evidence. It is, however, a progressive leap from the 1990 Guidelines, which said, “wine has no net health benefit”, which is the contemporary scientific equivalent of saying “the earth is flat”.
CAUTIONS
On the other hand, wine is not a cure-all and not everyone should drink wine. There are also circumstances when no one should drink any alcohol. When combined with certain prescription drugs, for example, alcohol in any form can produce an adverse reaction. Wine should not be given to people with inflammations of the digestive tract, peptic ulcers, liver disease, pancreatitis, kidney or urinary infections, prostate disorders, epilepsy or alcoholism. As previously mentioned, pre-menopausal women with a family history of breast cancer should abstain from drinking any alcohol, including wine.
Headaches, affecting some people during or after consuming wine, may result from individual reactions to one or more of wines’ natural compounds. Although clinical trials have produced inconsistent results, red wine is suspected by some sufferers to trigger migraine headaches.
Phenolic flavonoids (the same ones that provide antioxidant benefits) are a component in grape skins related to tannins and which recent clinical evidence has shown to be the most probable culprits. Red wine has a much higher content than white wine of both tannins and flavonoids.
Chemicals called amines either dilate (histamines) or constrict (tyramines) blood vessels in the brain, either of which may cause headaches in a small segment of the population. Aged and fermented foods such as cheese, sauerkraut, salami and sourdough bread are high in histamines. Although both red and white wines contain histamines, reds generally have higher content, especially low-acid reds made from grapes grown in warmer areas. Chocolate, vanilla, beans, nuts, bananas, cultured products like cheese and yogurt and fermented products, especially dark beer, soy sauce and red wine are all significant sources of tyramines. Taking antihistamine drugs, either before or after consuming, won’t prevent or cure headaches.
The use of either aspirin or acetaminophen (the active ingredient in Tylenol) either before or after alcohol consumption can seriously damage the lining of the stomach and should be avoided. The combination of acetaminophen and ethanol causes liver damage, so the former should never be used to treat hangover symptoms.
The only way to prevent a hangover is to avoid consuming too much alcohol. One good habit to develop is to match every glass of wine or drink with one full glass of water. Alcohol depletes electrolytes from the body and brain, so “sports” drinks can help also. The worst possible hangover “cure” is “hair of the dog”, since hangover is merely the winky-winky, socially tolerant slang term to describe episodic alcoholism withdrawal.
Overindulgence is potentially the worst health problem of consuming wine or any alcoholic beverage. Drinking too much ethanol at one time will cause headaches, nausea and other symptoms for anyone, regardless of individual tolerance to other compounds in wine. Drinking too much or too fast leads to loss of control and judgment. A couple of glasses of wine may help relaxation and lower blood pressure, but four or more raises blood pressure to a level of concern.
Alcohol enters the bloodstream while it passes from the stomach to the small intestine and continues to the liver which uses an enzyme called dehydrogenase to break down and eliminate alcohol from the body. Evidence suggests factors of body size, muscle mass, food intake, gender and experience affects one’s capacity to resist drunkenness to some degree. On average, a healthy human can metabolize one-half ounce of alcohol per hour. The best rule is to not consume more than one drink (4 ounces of table wine) per hour, regardless of size, sex or a full stomach.
Practiced in moderation and consumed with food at mealtime, wine drinking may develop cultural and sociological patterns that actually helps to prevent alcoholism. The vast majority of healthy people may enjoy wine regularly and moderately as a pleasure that supports and prolongs a gracious life.
Jim LaMar
c 1999-2006 by Jim LaMar. All rights reserved.  (www.winepros.org/wine101/wine101.htm)

(NAPSI)-Getting children to eat healthy is a challenge most parents face early on; however, with a few simple steps, parents can help their children develop good eating habits that will last a lifetime.
Parents can lead by example and act as healthy role models for their children. Sticking to mealtime and snack routines, and offering children a variety of food choices will also help children establish healthier eating habits.
“Parents face many feeding obstacles as their children reach 2 years old,” said Judith Levine, R.D., M.S. “A child’s appetite may decrease as growth slows, outside influences from television or other children starts to impact a child’s food choices, and some children start to decline foods and beverages they once enjoyed as they start using utensils or switch from bottle to sippy cup.”
Levine adds that there are many resources available to help parents during this important time. She recommends www.mealsmatter.org-a meal-planning Web site developed by registered dietitians at Dairy Council of California-to find tips and tools for getting children to eat healthier.
Here are some tips that will help your preschooler become a better eater:
 Establish regular snack and mealtimes, since routines make children feel secure.
 Offer a variety of healthy foods and let your child choose how much he or she will eat of a particular food. Promote nutrient-rich choices such as low-fat milk and dairy products, whole grains, fruits and vegetables.
 Be a healthy role model for your child. Eat healthy meals yourself and try new foods with them.
 Prepare food with your child as often as possible to get them involved in mealtimes.
 Offer children small amounts of new foods. Too much on the plate can overwhelm them.
The Meals Matter Web site also offers many tools for parents to help in the process of getting children to eat healthier, including:
 A developmental chart detailing common eating patterns and nutritional needs at different stages of growth;
 Downloadable tip sheets, offering tools for fostering healthy eating habits;
 Numerous nutritious, kid-friendly recipes such as a fresh fruit burrito, creamy yogurt vegetable dip and handheld ham and cheese wraps.
For more information, visit www.mealsmatter.org. Along with information on establishing good eating habits for preschoolers, Meals Matter provides busy families with nutrition information, hundreds of recipes and interactive meal-planning tools.
With a few simple steps, parents can help their children develop good eating habits that will last a lifetime.

By Yoidette Erima
New York City public school students will take the statewide math exams this month.  Fourth-graders will take a three-part exam on March 6 – 8.  Third- and-fifth graders take a two-part exam on March 6 and 7..  A two-part exam will be administered to the 6-, 7- and 8- graders on March 13 and 14..
These exams may intimidate both you and your child because the relatively new format is longer with more “storyproblems” that measure real-life applications of mathematical concepts.  In actuality, this means you do not have to adjust your routine much to prepare your child for this exam.  If you make a conscious effort to think aloud (a proven educational strategy) – voicing your thought process as you problem-solve throughout the day and gradually probing your child for more assistance in solving the problem, the process will become second nature to your child.  Here’s an example for you to start a day jammed with opportunities to teach and reinforce math concepts:
ú You wake up in the morning and share the time you have to be somewhere, like the doctor. 
ú Think aloud about the amount of time it takes to travel there and how much time that leaves for you to get ready. 
ú Look at the clock with your child while you are thinking this through (a clock with hands work best) and, if possible, write down your thought process. 
ú It’s okay if you must rush through it; just express to your child why you are rushing.  That will reinforce the difference in 1 hour passing versus 10 hours passing.

Samples of the statewide exams are available online at http://www.emsc.nysed.gov/3-8/math-sample/home.htm.  Familiarize yourself with the questions and determine how to integrate the reinforcement of the mathematical concepts into your routine.  You will find that your child will learn more from actual experiences with you than from simply completing the practice exams.
By involving your child in your daily household activities and responsibilities, you give them the best foundation for educational success.  Some concepts that are already familiar may be reinforced for the exam, but this approach should be applied for long-range confidence in math – so continue after the exam period passes.ÿ
Yoidette Erima is the executive director of Parents As Primary Teachers, Inc., a nonprofit resource providing training and support for parents/guardians that are home-schooling or complementing the conventional classroom education of their children. She can be reached at parentsasprimaryteachers@gmail.com.