Archives
Steamed-Rice Mommy’s Coming to Town
While looking for something entirely different in my computer files (The Mixed-Up Files of Edward C. Willett, which would be a great title for a book if someone hadn't already kind of gotten there first), I came across this audio recording from a couple of years ago, when my daughter was seven. Ladies and gentlemen, I present the Willett Duo with their rendition of "Steamed-Rice Mommy's Coming to Town," inspired by the gripping real-life saga of...supper. It provides 100 percent of your dailycuteness requirement! Click to play: Steamed Rice Mommy's Coming to Town (The photo: Me and Alice, of course.)Blue’s clues
[podcast]http://edwardwillett.com/wp-content/upLoads//2011/02/Blue-Cheese.mp3[/podcast] I love blue cheese. It hasn’t always been so. As a child, I was of course immersed in the done-to-death running gags of the cartoon world, where smelly cheese (always Limburger, for some reason) seemed to be thought of as a sure-fire laugh riot. Outside of the cartoon world, I simply wasn’t exposed to blue cheese. My favorite childhood cheese was Velveeta. Maybe mild cheddar. Blue cheese? Fuggetaboudit. But somewhere along the way I developed a taste for it, to the point where I eat it almost daily on my lunchtime sandwics. And I’m always willing to try a new blue cheese. Now, to be fair to those long-ago cartoon creators, ...A half-billion years of irritation
Just a couple of years ago, I wrote a column about the advent of tearless onions that included some background on why onions make us cry in the first place. Ordinarily I wouldn’t revisit a topic quite so soon, but you know how it is with science: things change fast, and just this week there was breaking news in the field of onion-induced tears. Well, as breaking as any news can be when it deals with something that’s been around for half a billion years. Onions have always made humans cry, or at least for as long as humans have been eating them, which seems to be a long time indeed—so far back in pre-history that we can’t even say for sure ...The Willetts on Wine: Wine – it’s what’s for dinner
Continuing the run-up to the release of the spring issue of Fine Lifestyles Regina, here's "The Willetts on Wine," the wine column penned by my wife, Margaret Anne, and myself, from winter issue of FLR, in which it premiered. Eventually there'll be a dedicated Willetts on Wine website to replace the old Blogger blog we haven't updated in forever. But for now...enjoy! *** It seems like cooking dinner these days is a high-wire balancing act. You’re expected to perfectly balance protein, veggies and carbohydrates while also serving up fresh (preferably local) ingredients, delectable tastes, and tantalizing textures. Throw in the expectation of a perfect wine match, and ...Blame your brain for overeating
[podcast]http://edwardwillett.com/wp-content/upLoads//2009/12/Why-We-Overeat.mp3[/podcast] Put on a few extra pounds over Christmas? Wonder why you feel compelled to eat half a box of chocolates half an hour after finishing your second plate of turkey, dressing, mashed potatoes and gravy? Feel a little guilty? Well, new research offers clues to one of the most baffling aspects of the eternal battle of the bulge: why we keep eating even when we’re full. Short version: blame your brain. When you’re hungry, food looks more appealing than when you’re not: hence the old adage about never shopping on an empty stomach. Previous research has suggested that ghrelin, a hormone the body produces when it’s short of calories, may act on the brain to trigger this behavior. Now new research suggests that this ...The mathematics of pizza slicing
[podcast]http://edwardwillett.com/wp-content/upLoads//2009/12/Pizza-Slicing.mp3[/podcast] It’s almost Christmas, and Christmas means food: turkey, dressing, candy canes, oranges, cranberries, chocolate, and, of course, pizza. (OK, maybe pizza is not the most traditional of foods, but it’s still a popular holiday choice, so humor me.) Pizzas normally come pre-sliced. The question is, and I’m sure you’ve asked yourself this a lot, “How do we eat this pre-sliced pizza in a way that ensures nobody gets an unfair share?” That’s the question, as New Scientist reported on December 11, that Rick Mabry and Paul Deiermann kept asking themselves when they used to share pizza for lunch at Louisiana State University in Shreveport. They kept getting into discussions about the mathematics of slicing it up while ...Rob Fuller: from globetrotting chef to Regina restauranteur
As I've mentioned, I'm the new editor for Fine Lifestyle Regina magazine; but before I took on that job, I wrote two pieces as a freelancer for their first two issues. Here's the one that appeared in the premiere Spring 2009 issue, about chef Rob Fuller... *** Regina Chef Rob Fuller didn’t exactly grow up longing to cook. Born in Stratford-upon-Avon, England, he wasn’t sure what he wanted to do when he finished school. He considered a range of options, including the military. But “a friend of mine was having an absolute riot at culinary college,” he says, “and I wanted some of that.” And so off he went. With his ...Children’s tastes in food
When I was a kid, my mother will confirm, I was a picky eater, the sort of kid who ordered a hamburger and fries at a Chinese restaurant, hated to have different kinds of food touching each other on the plate, and wouldn’t touch spinach, broccoli or Brussels sprouts with a ten-foot fork.My own daughter is a tad on the fussy side herself, preferring pasta-and-cheese-hold-the-tomato-sauce over anything else. (Although unlike her father at her age, she also loves veggies--even broccoli.)We all have anecdotes of what we as children or our own children did, didn’t, will or will not eat. Anecdotes don’t help much when it comes to understanding children’s food preferences scientifically, however. For that you ...Molecular gastronomy
The terms “soft condensed matter physics, biochemistry, and molecular biology” are not usually associated by the average person with “bread, cheese fondue, and the mystery of milky sambuca,’ but as Rachel Ehrenberg recently pointed out in Science News, they should be.That’s because (and if you watch the Food Network, this won’t come as a surprise) the methods and knowledge of science are being increasingly enlisted to improve what comes out of chef’s kitchens.“Molecular gastronomy” is a relatively new branch of science. But as one of its founding fathers, chef Hervé This of the French National Institute for Agricultural Research in Paris, points out in the Science News article, chemist Antoine Lavoisier experimented with the ...Popcorn
Download the audio version.Get my science column weekly as a podcast.***There’s been a lot of attention paid to the movies this past week due to the various awards handed out between old clips of previous awards being handed out that aired on TV Sunday night.Which got me thinking about the food that has become synonymous with the movies: popcorn.Native Americans enjoyed popcorn for millennia before movies came along: bits of popcorn found in a New Mexico cave have been carbon dated to about 4,000 years ago. (Of course, somebody could have been performing a shadow play on the wall of the cave via firelight while people munched, but there’s ...
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Magebane
“Spectacular” – Publishers Weekly (starred review)
“Evil wizards, multi-level conspiracies, hidden kingdoms…Lee Arthur Chane…has done a marvelous job…Magebane is a very entertaining book and well worth the time.” – A.M. Donovan, Night Owl Reviews
I happily recommend Magebane and I’ll certainly give Chane’s next novel a try based on this one.” —Bill Capossere, Fantasy Literature
“…an original and delightful tale of epic fantasy and magic, steampunk science, adventure, tragedy, and love…” – Errant Dreams Reviews
Eight centuries ago, the world changed. A devastating war swept the lands, and the MageLords, who had long ruled by virtue of their spell powers, were driven to a distant place, separated from those they had ruled by a magical Barrier. With magic banished from the rest of the world, the MageLords became mere legend and people turned to science to improve their lives. But if one man has his way, all that is about to change….
Written as Lee Arthur Chane (the middle names of my older brothers, Jimmy Lee and Dwight Arthur, and myself, Edward Chane Willett).
Marseguro
Winner of the 2009 Prix Aurora Award for Best Long-Form Work in English
Water world Marseguro is home to the Selkies, a water-dwelling race created from human DNA. When an unmodified human seeks revenge on a Selkie by activating a distress beacon taken from the remains of the original colony ship, a strikeforce is sent from Earth to eradicate the genetic abomination. Yet Marseguro will not prove as easy to conquer as the Earth force anticipates…
Terra Insegura
Finalist for the 2010 Prix Aurora Award for Best Novel in English
Marseguro, a water world far from Earth, is home to a colony of humans and the Selkies, a water-dwelling race created from modified human DNA. For seventy years the colony has lived in peace. Then Earth discovers Marseguro, and a strike force is sent to eradicate this “abomination.” But Marseguro has created a genetically tailored plague to use against Earth’s Holy Warriors. With the enemy defeated, the people of Marseguro feel they are safe. But Chris Keating, the traitor who signaled Marseguro’s location to the Holy Warriors, has fled to Earth, unknowingly carrying the deadly plague within him. The people of Marseguro feel they must send a ship to Earth with a life-saving vaccine. Only time will tell what awaits them when they reach their destination.
Lost in Translation
Kathryn was a human empath whose world and life had been destroyed when the alien S’sinn slaughtered her parents before her very eyes. Jarrikk was a young S’sinn, an unproven warrior who’d seen his flight mates slaughtered by the humans who’d sought to colonize his world.
As humans and S’sinn found themselves on the brink of war, these two Translators had to work together to find a common ground and avert catastrophe. But whether their Translators’ oath and training could overcome the enemies leagued against them was very much in doubt…
Archives
Song of the Sword
My new YA fantasy novel from Lobster Press
Before the Lady called her, Ariane’s life was a mess. Two years ago, her mother disappeared. She bounced around different foster homes until her aunt finally took her in. The meanest clique at her new high school has decided to make Ariane their prime target. And to top it all off, she is having frightening premonitions, and they are becoming more intense. The moment water touches her skin, she sees visions of a lake, a lady, and a sword. When a staircase opens up in the middle of Wascana Lake and the water begins singing to her, she has no choice but to answer the call….
Historic Walks of Regina and Moose Jaw
Ten walks to points of historic and architectural interest in the cities of Regina and Moose Jaw (eight walks for Regina, two for Moose Jaw).
Johnny Cash: The Man in Black
When country music legend Johnny Cash took the stage at Folsom State Prison in 1968, he solidified the public’s perception of him as a rebel who followed his own path. Born in Arkansas during the Great Depression, Cash endured poverty, the death of his older brother, and a difficult relationship with his father. He turned to gospel and country music to express the pain, and after many years of struggling, his songs of hardship and hope would finally reach the ears of those waiting for an artist who represented them, ordinary people fighting to survive.
Andy Warhol: Everyone Will Be Famous for 15 Minutes
“Paintings are too hard. Machines have less problems…” In the 1960s, Andy Warhol became the most famous creator of a new style of art called pop art, which transformed mass-produced items of popular culture into fine works of art. From Campbell’s Soup cans to photographs of Marilyn Monroe, Warhol’s willingness to use anything and everything from the mass media in his work expanded the range of subject matter available to artists. His avant-garde films, artistic usage of American icons, and unconventional social life made him a controversial figure, both greatly admired and deeply reviled. A trendsetter rather than a trend-follower, a dispassionate observer of both the seamy and celebrity sides of life, Warhol was a true American rebel.
Disease-Hunting Scientist
The true stories of six real disease hunters. Epidemiologists travel the world trying to keep us safe from deadly diseases—from high-tech labs in Canada to remote villages in Africa. Learn how these “disease detectives” are coming up with new ways to fight disease, and find out if you have what it takes to become an epidemiologist, too!
The Bounty Mutiny
The Bounty was a British ship visiting Tahiti in 1789 when some of the crew overthrew the captain, William Bligh, and set him adrift in a tiny boat with sailors loyal to him. The mutiny resulted in a number of trials–both of the men who mutinied and of Bligh for losing command of his ship. These fascinating events have been the source for numerous Hollywood movies, most recently The Bounty. The Bounty Mutiny: From the Court Case to the Movie explores the famous case and the movies it inspired.
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