search.noResults

search.searching

dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
Upbeat Family, Life & Community


Legend, Lady Gaga, and oth- ers. Choosing the type of mu- sic you happen to enjoy the most is a very personal matter based on taste and preference certainly. Te truth is, the best of all did practice a whole lot and as a result are very skilled performers in any genre they choose: think Alicia Keys! A shout out to other classical mu- sic buffs: Happy March Birth- days to Vivaldi, Bach, Haydn, Chopin and Ravel! Can’t help loving their music. While listening


to your choice of favorite music during


blustery


March weather, maybe you pour your- self a strong cup of cof- fee. Did you ever hear of Friedlieb Fe r d i n an d Runge? Neither did I, until I enjoyed a Google-Doo- dle sketch of a funny little fel- low sipping perhaps espresso that made his pokey hair stand on end! What a discov- ery! Runge, (b. 1794) was the German analytical chemist who identified caffeine. How come? In 1819, the 40 yr old Jo-


hann Wolfgang von Goethe, famous for his poetry, novels, plays,--later on as a philoso- pher and member of a Duke’s privy council,-- and, who had an intense interest in both art and science, invited the 25 yr old Runge to visit him. Goethe wished to learn how Runge’s discovery of using belladonna to dilate the pupils of the eye could be useful. Goethe was impressed by Runge’s exper- tise. He gave Runge a giſt pack- age of some coffee beans…”an exotic delicacy,” a giſt to


Just Chillin ...continued from page 5


Goethe from a Greek friend. Goethe suggested that Runge might “investigate” the coffee beans. Runge did and discov- ered “caffeine.” It


showed a


high nitrogen content. What followed is fascinating as well. Of course, in Paris, the Café de Procope flourished from the 1680’s on. What we call coffee came


from Ethiopia in the Kaffa re- gion originally.


Merchants


found their way to bringing back to Europe and England the beans that we all seem to cher ish in vari- ous forms of roasts, culminating in the oſten favored es-


presso. It was Runge


who rummaged about seeking to discover the spe- cial properties of the effects of cof-


fee: all of which he brightly acclaimed as being healthy, stimulating for both old and young, to improve mental functioning, memory and even good for the circulation. He was wise to mention mod- eration is best. It was during Runge’s close


examination of caffeine mea- surements that he came upon the wonders of the cocoa bean and chocolate being beneficial because of its caffeine content. However, he clearly pointed out that it is dark chocolate that is healthy. If milk is al- most absent and sugar that’s the healthiest chocolate of all. Runge’s other connection to


Goethe was their intense inter- est in art. Te sharpest study of color and light was triggered by Runge’s fine observation ...continued from page 29


“Knowledge is marvelous, but wisdom is even better.” ~ Kay Redfield Jamison UPBEAT TIMES, INC. • March 2019 • Pg 27


Upbeat Times at Sonoma Outfitters in Santa Rosa, CA!


Weird Facts & Trivia - 7


The potato, which origi- nated in Peru, took a long journey to reach North America. The Spaniards took it back to Spain in the 16th century; from there it made its way to Italy and northern Europe, then to Bermuda and the Virginia colonies of North America.


If you want a fine, friendly smile: meet Lauren at Sonoma Outfitters in Santa Rosa. They’ve got great warm clothing! ~ Ellie Schmidt, Upbeat Ambassador


Cottage cheese is the fresh drained curds of slightly soured, low fat pasteurized milk. When the curds are drained, the cheese is called cottage cheese; allow the curds to drain longer and it is called pot cheese. Press the remaining moisture out so it becomes drier and crumbly, and it is called farmer’s cheese.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32