Sautéed Shrimp and Mushrooms by Cinnamon Cooper

This is great served over rice with a side of Stewed Black Beans (page 230) or served over boiled fettuccine. INGREDIENTS | SERVES 1 1 tablespoon butter 1 tablespoon olive oil ¼ cup sliced mushrooms 1 green onion, thinly sliced Dash salt 1 small tomato, cored and diced 1 garlic clove, minced Juice from 1 lemon 2 tablespoons dry white wine or vermouth ¼ pound medium shrimp, shelled and deveined ¼ teaspoon Old Bay seasoning Place a small skillet over medium heat. Once it is heated, add the butter and olive oil. Add the mushrooms, green onion, and a dash of salt. Cook for 4–5 minutes. Stir in the tomato and garlic and cook for 3–4 minutes, or until the garlic smells fragrant and the tomato is starting to break down. Stir in the lemon juice. Cook for 1 minute. Stir in the wine, the shrimp, and the Old Bay. Cook for 3–5 minutes, or until the shrimp turns pink. Serve while warm.

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Saturday, April 2, 2011

Henrietta Lacks (1920-1951) immortal cells contributes to science #teamOrigGoddess

Henrietta Lacks (1920-1951) was the 31-year-old leading contributor to the sciences of aging and cancer, but she never knew it.





















Her name was Henrietta Lacks, but scientists know her as HeLa. She was a poor black tobacco farmer whose cells—taken without her knowledge in 1951—became one of the most important tools in medicine, vital for developing the polio vaccine, cloning, gene mapping, in vitro fertilization, and more. Henrietta’s cells have been bought and sold by the billions, yet she remains virtually unknown, and her family can’t afford health insurance.




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