and Ki tchenand Ki tchenBetween Cow Between Cow

HOW DOES MILK GET FROM THE COW TOTHE GROCERY STORE?HOW DOES MILK GET FROM THE COW TOTHE GROCERY STORE?

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C O N N E C T I N G T O I N D U S T R Y

6 Keeping It Safe Ensuring air compressor safety

8Profiles of Courage Teenager John Bankston gavehis life to help others

26 New England, USAA charming place to visit allyear round

32 Health & Fitness Keeping your back healthy

Louis Pasteur:He changed the way we process milk Page 20

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6 Keeping It Safe Ensuring air compressor safety

8Profiles of Courage Teenager John Bankston gavehis life to help others

26 New England, USAA charming place to visit all yearround

32 Health & Fitness Keeping your back healthy

Louis Pasteur:He changed the way we process milk Page 20

and Ki tchenand Ki tchenBetween Cow Between Cow

HOW DOES MILK GET FROM THE COW TOTHE GROCERY STORE?HOW DOES MILK GET FROM THE COW TOTHE GROCERY STORE?

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14

Dixon: For products and support that’s broad and deep.

Dixon Valve & Coupling Company800 High Street, Chestertown, MD 21620 USA

800-355-1991 • 410-778-2000 • Fax: 410-778-4702

When you choose Dixon, you get more than just products. You get:

• Uncompromising quality • Solutions for a whole range of industries • Immediate product availability • Expertise about the right product for the right application • Free in-house product testing capabilities• Applications training programs• On-site hose assembly safety programs• A company that cares about its customers, and it showsNo one else makes a bigger commitment to your smooth-running operation and bottom-

line profits. Ask for Dixon products by name. When it’s got to be right, it’s got to be Dixon.

©2005 Dixon Valve & Coupling Companywww.dixonvalve.com

26 NEWENGLAND, USAThe quaint townsand beauty of NewEngland make thisa charming place tovisit all year round.

20 LOUIS PASTEURHe changed the way we process milk.

6 KEEPING IT SAFE

Ensuring Air Compressor Safety

8 PROFILE OF COURAGE

The Story of John Bankston

16 FACTS & FIGURES

Milk Production Facts

17 LEADERSHIP

I Never Thought I was

a Failure

32 HEALTH & FITNESS

Back Pain

34 ECONOMICALLY SPEAKING

Dairy Products Production

and Livestock

10 BETWEEN COW AND KITCHEN How does milk get from the cow to the grocery store?

departments

features

FALL 2005ASIA/PACIFIC – SPRING 2005

4 BOSS 4 F A L L 2 0 0 5

The catastrophic destruction on the U.S. Gulf

Coast caused by Hurricane Katrina presented

Dixon with great challenges. Many of the prod-

ucts we make and sell are being used in the clean-up phase and will be used for

the reconstruction of homes, businesses and highways.

As a leading supplier of these products nationwide, and one of the few remain-

ing U.S. producers, we believe that we have an obligation to our fellow citizens

and a duty to ourselves to do whatever we can to supply the much-needed

products. With that in mind, I asked our various business units to take immedi-

ate steps to increase their production and meet this critical need. To accomplish

this, we rapidly augmented our manufacturing cells with volunteers from sales,

engineering and administrative services. The response by Dixon employees to

this challenge has been heartwarming.

To meet the need for raw materials beyond our normal requirements, we made

arrangements and began receiving additional bar, pipe and castings within five

days of the storm. We also increased orders with the suppliers of the products

that we do not make but offer through our distribution system. Our intention

was to bolster our inventory levels to meet what we believe would be an

extraordinary demand for our products. We believe this was the best way for us

to help the disaster victims.

Untold numbers of homes and businesses have been annihilated and trans-

portation systems were destroyed. America is facing another great challenge,

and we, at Dixon, have the opportunity to make a significant contribution. The

folks on the Gulf Coast need our help, and we plan to give it. Together we can

make a difference.

Thank you,

R.L. Goodall

CEO, Dixon Valve & Coupling Company

FALL 2005ASIA/PACIFIC – SPRING 2005

PublisherDixon Valve and Coupling Company

EditorRandi Hertzberg

Editorial BoardJoseph Dawson - Vice President

Marketing and Business DevelopmentLouis F. Farina - President, COORichard F. Flaherty - President Sales

and Marketing DivisionRichard L. Goodall - CEODouglas Goodall - Board of DirectorsBob Grace - Dixon Fire

Division ManagerKaren R. Hurless - Advertising ManagerScott Jones - National Sales Manager

Editorial & DesignAlter Custom Publishing

Art DirectorJason Quick

Directors of Alter Custom PublishingColleen McKennaJonathan Oleisky

Please submit address changes to:Alter Custom PublishingAttn: Sarah Moran1040 Park Avenue, Suite 200Baltimore, MD 21201443-451-0736Fax: 443-451-0777

BOSS is produced quarterly by Dixon Valveand Coupling Company and AlterCommunications. The acceptance of advertis-ing does not constitute endorsement byDixon Valve and Coupling Company of theproducts or services. The publisher reservesthe right to reject any advertisement that isnot in keeping with the standing or policiesof Dixon Valve and Coupling Company.Copyright 2005, all rights reserved.Reproduction of any part of BOSS withoutwritten permission is prohibited.

Dixon Valve and Coupling Company800 High StreetChestertown, Maryland 21620(800) 355-1991Fax: (800) 283-4966www.dixonvalve.com

Dixon MakesA Difference

F A L L 2 0 0 5 4 BOSS 5

continued on next page

FloTech overfill from Dixon provides the most reliable overfillprotection on the market. Now you can truly protect yourselfagainst failed sensors and the false security of meaninglesswarranty claims.

Plus, with warehouse locations in the U.S. and Canada, youcan be sure that FloTech overfill is always in stock and readyto ship. No more waiting days or weeks for deliveries!

What’s more, the technicians at Dixon are committed toproviding prompt, responsive service for any overfill system —ours or theirs. For more details including fleet references, call toll-free 800-355-1991, or visit www.dixonbayco.com.

Dixon 800 High StreetChestertown, MD 21620 USA800-355-1991 • Fax: 800-283-4966www.dixonbayco.com

Technical service hotline: 877-582-3569

Tired of …• Failed probes?

• Unavailable products?

• Poor technical service?

• Meaningless warranties?

• Nothing but excuses?

Demand the best.

• High reliability

• Genuine replacement

• API-compatible

• Immediate availability

• Best-in-class technical service

• Unequaled three-year warranty

Does your overfill supplierhave you seeing red?

6 BOSS 4 F A L L 2 0 0 5

Several years ago while constructing agunnite pool, the foreman of a crewwas observing one of his employees ashe sprayed gunnite onto the wall ofthe pool.

The pool under construction wasright next to the owner’s home. Fearfulthat the operator might spray thehouse, the foreman got into the pooland took over the spraying operation.

The air compressor supplying the airhad been rented from a local rentalcompany. The foreman did not haveon a hard hat or safety glasses.Approximately one minute after tak-ing the nozzle, the air hose disconnect-ed from the fitting. This caused the airhose to whip and hit the foreman inthe head and eye. Although he wasnot knocked unconscious, he receivedsevere damage to his eye.

How could this accident havebeen prevented?The foreman should have been wear-ing safety glasses and a hard hat whichis an Occupational Safety and HealthAdministration (OSHA) regulation.

The Air King coupling used on thehose comes with safety pins that pre-vent accidental disconnection of the fit-ting. The safety clamps were not used.

A whip chek safety cable connect-ing the hose to the tool would haveprevented the hose from whipping,also an OSHA regulation.

The 3/4-inch air hose had only oneband clamp holding the fitting in thehose and two are recommended.

All of the above should be standardfor anyone using an air compressor.

Ensuring Air Compressor SafetyThere are a number of different ways to build an in-ground swim-ming pool. One method is to dig the hole and then use gunnite forthe floor and walls.

KEEPING IT SAFE

Don’t:• Allow slack in the

safety cable wheninstalling.

DO AND DON’T

What is gunnite? Gunnite is a mortar conveyed through a hoseand pneumatically propelled at high velocity onto a surface.

Unlike conventional concrete, which is first placed then compactedin a second operation, gunnite undergoes placement and compactionat the same time due to the force with which it is projected from thenozzle. Because of this it is more dense, homogeneous, strong andwaterproof then any other process.

Do:• Use safety cable to prevent a potentially dangerous situation

caused when air hose becomes accidentally uncoupled or fails.

• Install safety cable in the fully extended position.

Pressure Fuel Servicing AdapterThe Hydrasearch Model C20905 Pressure Fuel ServicingAdapter is the connection for the delivery of pressurized fuelto military aircraft, refueling tank trucks, and fueling supportvehicles. The design and construction of the HydrasearchC20905 adapter is in accordance with MIL-A-25896E andMS24484-5. It is listed on QPL-25896.

This adapter is also used on all commercial aircraft thatrequire underwing refueling.

The adapter is constructed of high-strength stainless steeland aluminum. A fluorosilicone seal bonded to the poppetprovides drip-tight sealing.

Hydrasearch is a premier supplier of hose, fittings and valves to the military, along with spe-cialized commercial applications. Contact us for further information.

MILITARY SPECIFICATIONS: Design and construction per MIL-A-25896E, Military Standard MS24484-5

Hydrasearch Company Inc.100 Log Canoe Circle • Stevensville, MD 21666 USA410-643-8900 • Fax 410-643-8954information@hydrasearch.comwww.hydrasearch.com

8 BOSS 4 F A L L 2 0 0 5

A high school boy lost his life to help others.

BY DAN COOPER

PROFILE OF COURAGE

It was in 1987, during the height ofsummer camping season in the TexasHill Country, that John Bankstonachieved a more memorable hero sta-tus than his considerable sportsaccomplishments had ever earnedhim. That year John was just anotherhigh school football player at summercamp…until the rain came to theTexas Hill Country.

There are more camps in this

The Courage ofJohn Bankston

F A L L 2 0 0 5 4 BOSS 9

region than anyplace in the UnitedStates west of the Mississippi River. Itis the Hill Country’s version of bigbusiness. During the height of the1987 camp season, July brought anunexpected late season heavy rain andwith it the severe flooding that iswidespread in the hills.

In Texas it has been common prac-tice to avoid the building of exten-sive bridges over waterways. Peopleare frequently forced to cross risingfloodwaters in creeks and even riversby using “low-water crossings.” Theseare poor substitutes for bridges thatdon’t meet the need of traffic whenwater rises.

In normal low-water conditions,these crossings usually protrude slightlyabove the surface of the stream. Aftereven slight rains, many of them areunder water by a few inches, so vehiclesfrequently cross at those points throughseveral inches of flowing water.

One such low-water crossing isolatesthe Pot of Gold Camp from outsidetraffic, and on one fateful day in July1987, the rains came. They kept com-ing, and with considerable force. Inthe hills, streams can rise perceptibly,even dramatically, in a matter of sec-onds. It was at just such a time thatthe driver of a busload of Pot of Goldcampers faced the decision to cross orturn back. Yes, the water was risingquickly, but the driver felt he had timeto make it. He chose to cross. Big mis-take. The light truck crossing ahead ofthe bus stalled, stranding the busbehind it in the rising water.

The vehicles lost contact with thepavement and the water slowly sweptthem into the churning, rising turbu-lence. Panic ensued. Many campersdecided it would be best to stay in thebus. Another mistake. The sliding, tilt-ing vehicle quickly began to fill withwater, and those who had lingered now

faced deeper, faster and more violentwater than had been the case onlymoments before.

People scrambled for any refuge theycould find. Trees were the most obvi-ous and easiest to reach. But theswelling water carried the franticallystruggling campers past several treesbefore they could manage to catch oneand climb to apparent safety. The rainkept falling and the water kept rising.Locals familiar with such floods laterestimated that the current reachedspeeds in excess of sixty miles per hour.Literally within minutes, a tree that

seemed like a solid and secure strong-hold on which to ride out the tempestbecame a moving, creaking, bendingdeath trap. Enter our hero.

John Bankston was a high schoolfootball star. He was a big boy and verystrong. When the water kept rising andthe trees that people were clinging tobegan looking like traps, John startedsaving lives. One after another, Johnretrieved them from their precarious,disappearing perches. He laboriouslyworked his way out to them, loadedthem onto his powerful back, andslowly carried them to shore. The cur-rent grew increasingly swift and dan-gerous, filled with sharp and heavydebris, including whole trees that hadalready been uprooted upstream. ButJohn was young and strong.

The newspapers said he carried sev-eral people to safety, but he was unableto get to them all. Some died in thewater that day. Many of those he savedwould surely have gone with them.One of the campers he managed to

save was especially at risk of drowning.The camper was wearing a full-leg caston a broken leg. It was a plaster cast.The kind you’re not supposed to getwet. The kind that gets really heavywhen it does get wet. Reports vary, butconsistently they mention John carry-ing that particular camper on his backfor thirty full minutes before gettinghim to safety – a half hour for just thatone camper.

There is no telling how long Johnlabored that day in the violentlychurning water that carried trees pasthim. In some ways, John was respond-

ing like a typical football player. Herelied on his strength and his condi-tioning to keep him going when othersmight have stopped. He felt invulnera-ble in his athletic youth, and that samefeeling of invulnerability that servedhim so well on the football field wasalso his undoing on that fateful day.Somewhere out there in the water, onyet another mercy mission to stillanother anonymous victim of theflood, John disappeared. Ten died inthe water that day. John’s body is theonly one that was never found.

A pretty good definition of a hero isa person who does what has to be doneregardless of the consequences. Thereare true heroes and there are pretendheroes. John Bankston was the realthing. I never knew John, but I salutehim with all my heart.

Originally published in A Cup ofComfort for Courage (2004), ColleenSell, ed. [New York: Adams Media].

A PRETTY GOOD DEFINITION OF A HERO IS A PERSONWHO DOES WHAT HAS TO BE DONE REGARDLESS OFTHE CONSEQUENCES. –DAN COOPER

*One of the things that makes life at Dixon so inter-

esting is staying attuned to the diversity of the products

needed by our customers. We are constantly intrigued by

the sophistication of the industries we serve. Fire protec-

tion, construction, mining, chemicals and petroleum all

have their different requirements and methods of opera-

tions. Each has its own story waiting to be told.

In this edition of BOSS, we would like to introduce you to

another area of our business—the dairy industry. We serv-

ice these folks with Bradford sanitary/hygienic couplers.

Moving milk from the cow to the kitchen table is a com-

plex process that requires dedicated professionals and

quality equipment. We are proud to make our contribution

to this effort. —R.L. Goodall

*One of the things that makes life at Dixon so inter-

esting is staying attuned to the diversity of the products

needed by our customers. We are constantly intrigued by

the sophistication of the industries we serve. Fire protec-

tion, construction, mining, chemicals and petroleum all

have their different requirements and methods of opera-

tions. Each has its own story waiting to be told.

In this edition of BOSS, we would like to introduce you to

another area of our business—the dairy industry. We serv-

ice these folks with Bradford sanitary/hygienic couplers.

Moving milk from the cow to the kitchen table is a com-

plex process that requires dedicated professionals and

quality equipment. We are proud to make our contribution

to this effort. —R.L. Goodall

10 BOSS 4 F A L L 2 0 0 5

Between Cow and Ki tchenBetween Cow and Ki tchen

w and Ki tchenw and Ki tchenM I L K I S P R O D U C E D I N E V E R Y C O U N T R YI N T H E W O R L D . I T S J O U R N E Y T O Y O U RR E F R I G E R A T O R I S F A S T A N D F U R I O U S .

B Y D AV I D H O L Z E L

M I L K I S P R O D U C E D I N E V E R Y C O U N T R YI N T H E W O R L D . I T S J O U R N E Y T O Y O U RR E F R I G E R A T O R I S F A S T A N D F U R I O U S .

B Y D AV I D H O L Z E L

12 BOSS 4 F A L L 2 0 0 5

W hen you pick up a bottle of milk from your super-market’s refrigerator, it should practically moo.Two days before it was delivered to the store,

that milk was still in the cow.Historically, milk’s perishability has made it among the

most local of industries, yet its easy conversion into otherfoods makes it a significant item of international trade.

And new technologies are even expanding the distancebetween cow and kitchen, says Ed Jesse, professor of dairyeconomics at the University of Wisconsin, in the heart ofthe United States’ dairy country. “The localized nature is abit of an artifact. Better transportation and longer shelf lifeare changing that.”

The world’s cows produced 595 million tons (540 millionmetric tons) of milk in 2004, according to the InternationalDairy Federation. (Milk is measured by weight as well asvolume. A gallon of milk weighs 8.62 pounds and a literweighs 2.2 kg) The European Union is the top producer ofmilk, followed by North America and Asia.

The process that takes raw milk and transforms it into abeverage fit for drinking is pretty much the same the worldover, Jesse says. But that’s where the similarities end. Farmsize varies from a single cow to a herd of 3,000. And thosecows can produce anywhere from 22,000-24,000 (lbs.) percow per year, according to the International DairyFederation.

The cost of production varies, too—from $9 (U.S.) per220 pounds (100 kg) of milk in Argentina to $79 (U.S.) forthe same amount in Switzerland.

MAKING MILK IN A HURRYThe milk that is produced from a cow is 101° F (38° C). Ittravels through stainless steel pipes to refrigerated vats,where it is cooled and stored between 36° F and 38° F.Sterile refrigerator tanker trucks then transport the rawmilk to the processing plant. These trucks hold 40,000-50,000 pounds (18,140-22,680 kg) of milk, says SteveLarson, managing editor of Hoard’s Dairyman Magazine,published in Wisconsin.

“So any time you see one of those big shiny trucks drivingby, it’ll contain 4,000 to 5,000 gallons [15,140-18,930 liters]of milk,” he says.

After the truck pulls up to the plant, its load is tested foracceptable levels of bacteria, as well as for fat and proteincontent and contamination by antibiotics. The raw milk isthen pumped through chilled tubes into holding tanks,called silos, which keep the milk below 40° F (4° C),according to creamland.com.

The raw milk goes through a four-step process – clarifica-tion, separation, pasteurization and homogenization—tobecome the milk purchased at a local grocery store.

Clarification, performed in a centrifuge, removes bacteria,

Let’s face it, ice cream is so rich, so soothing, so scrumptious thatif it didn’t exist, someone would have to invent it.

In fact, no one knows who invented it. Legend has it thatChinese emperors enjoyed ices flavored with fruit wine and honey3,000 years ago. Stories abound of Alexander the Great andRoman emperors doing likewise. But then, they had armies theycould send on a whim to the mountains to bring back ice forwhat would be known today as Sno Cones. The plebeians and hoipolloi were denied this royal fare.

During the Renaissance, a dessert resembling sherbet was devel-oped in Europe. Closer to ice cream, it contained milk, egg white orgelatin, as well as fruit juice and water. Such “cream ices” remainedthe province of royalty and the elite through the 18th century. It’seasy to see why—President George Washington spent $200 on icecream during the summer of 1790, according to the InternationalDairy Foods Association. Was that one scoop or two?

At the time, ice cream was made by hand in a bowl–no won-der it was so expensive. The bowl was suspended inside anothercontainer filled with ice and salt, a combination which loweredthe cream mixture below the freezing point. A New Jersey womannamed Nancy Johnson is said to have invented the first hand-crank ice-cream maker in 1847. And four years later, a Baltimore,Maryland, milk dealer named Jacob Fussell decided to rid himselfof extra milk inventory by manufacturing ice cream commercially.Finally, ice cream was ready to meet the masses.

It takes 12 pounds of milk to make one gallon of ice cream.Today’s manufactured ice cream contains at least 10 percent fat.Sweeteners and stabilizers, which prevent large ice crystals fromforming, are part of the recipe. So are emulsifiers, which provide asmoother texture to the final product.

These ingredients are blended, then pasteurized, and finallyhomogenized and frozen. Nuts, fruits and chocolate chips areadded to the batch as needed, and the final product is packagedand sent to a “hardening room” with sub-zero temperatures.

The results would have amazed Alexander the Great.

– David HolzelSource: International Dairy Foods Association

F A L L 2 0 0 5 4 BOSS 13

spores, dirt and other solids from the milk.Separation can take place at the same time as clarifica-

tion. Centrifugal force separates the fat from the skim milk,pulling the less dense fat globules (cream) to the center ofthe centrifuge, and the denser skim milk to the edges, whereit is drained off.

Pasteurization extends the life of the milk by killingharmful, but not all, microorganisms through exposure toheat. Before Louis Pasteur developed the process in the1860s, drinking contaminated milk often led to sickness ordeath. Pasteurization involves either heating the milk to145° F (62.8° C) for at least 30 minutes or to 161° F(71.6° C) for at least 15 seconds.

The boxes of milk that don’t need refrigeration have beencompletely sterilized through ultra-high temperature (UHT)pasteurization. This process heats the milk to over 200° F(93.3° C) for a few seconds.

Homogenization involves “passing the milk under pres-sure through a very fine nozzle to evenly disperse the fatglobules in milk,” according to creamland.com. Withoutbeing homogenized, the cream in a container of milk wouldclump together. The proportion of cream reintroduced toskim milk determines whether the final product becomes 1 percent, 2 percent, whole or other types of milk.

Once homogenization is completed, each type of milk goesinto a separate refrigerated storage tank before it is packaged.

WE ALL SCREAM FOR ICE CREAM

14 BOSS 4 F A L L 2 0 0 5

At the Borden milk processing plant in Houston, Texas,an operator calls electronically to a particular storage tankwhen it is time to package that type of milk. The liquid ispiped to a filler bowl, a stainless steel container with nozzles,according to Howard Depoy, the plant’s manager.

“If we were filling cartons, the operator would insert thecarton flats into the machine,” he says.

One by one, the machine heats the bottom of each car-ton, activating a resin that seals that side. The carton isthen conveyed under the nozzles, which shoot milk into thecontainer through the open top. Now filled, the cartonmoves on. The top is heated using what Depoy calls “squeez-ing jaws,” to seal the carton.

When plastic jugs are filled, they’re brought on overheadconveyers to be filled from another part of the plant. “Asthey exit the filler, the bottles are spun around and a cap isautomatically applied,” Depoy says.

Both types of containers are stamped with the packagingand expiration dates, then put in cases and conveyed to a cool-er set at 35° F (2° C). The cases of milk are loaded onto trucksand hauled to market no more than two days later, he says.

CURDS AND WHEYWhen the spider of nursery rhyme fame spoiled Little Miss

Muffet’s meal, she was seated on her tuffet and enjoying abowl of curds and whey. Today, curds and whey are betterknown as cottage cheese–made most simply by heating skimmilk at a low temperature until it begins to clump, or curdle,and then refrigerating it. The clumps are the curds; theremaining liquid is the whey.

(A tuffet is a low stool, by the way.)

If cow milk isn’t to your taste, how about yak’smilk? Or milk of mare?

Milk production is found in all countries, accord-ing to the International Dairy Federation. And whilecow’s milk is preferred hooves down–it is seventimes more popular than its closest competitor, thebuffalo – numerous other animals continue to beprized for their milk.

Almost half of all other types of milk are foundin Asia. Some 90 percent of buffalo milk is pro-duced in India and Pakistan, for example.

Sheep and goats’ milk is produced primarily inEurope, where it is used in specialty products. Andaccording to CNN, small moose dairies exist inSweden and Russia. Camels, donkeys and reindeerare also used for their milk.

And for those not watching their cholesterol: Anice cold glass of seal’s milk is more than 50 per-cent fat.

YAKETY YAK

Dixon Sanitary offers the following productsfor the dairy industry:

• Actuated valves• Clamps• Gauges• Tubing• IX nipples

• Sight flow• Elbows• Tees• Special fabrications• Reducers

F A L L 2 0 0 5 4 BOSS 15

OTHER PRODUCTS MADE FROM MILK INCLUDE:

Cheese – All cheeses begin with curdled milk. Thevariations in cheese are due to different kinds ofbacteria and molds used in production, the level offat content and the length of the aging process. Ittakes 10 pounds of milk to make one pound (or 4.5kg to make 0.45 kg) of cheese. Greece is the largestcheese-consuming nation, according to theInternational Milk Federation – 63 pounds (28.7 kg)per capita.

Butter is made by churning fresh cream, with an80 percent fat content. Butter is most popular inFrance, where 17 pounds (7.8 kg) are consumedper capita.

Yogurt is produced by bacterial fermentation. The UnitedStates leads the way in yogurt consumption – 189 pounds(85.8 kg) per capita.

Cream is the fat separated out during the milk productionprocess. In addition to being the major component of butter,it is also processed into heavy cream for whipping (35 per-cent fat), cream for coffee (18 percent or 10 percent fat) andother products.

Buttermilk has no relation to butter. It is generallymade from skim or low-fat milk which is fermentedwith bacteria that convert milk sugars into lacticacid. The lactic acid is what gives buttermilk itssour taste and thick texture.

Sour cream is made by the same process as but-termilk, but uses cream instead of skim or low-fat milk.

While some milk products are relatively perish-able, others are fit for international trade.

Cheese is a well-known example. Some 1.5million tons (1.37 million metric tons) were trad-ed worldwide in 2003, according to theInternational Dairy Federation.

But the most important product in the interna-tional dairy trade is whole milk powder – an estimated 1.87million tons (1.7 million metric tons) of it were bought andsold in 2003. That year, the volume of skim milk powdertraded was 1.4 million tons (1.3 million metric tons).

Highly nutritious, universally consumed and capable oftransforming itself into a variety of foods, milk appears to bethe indispensable food. Improved transportation and tech-nology will only make it more so. The cow already knowswhat to do.

Dixon employee, Larry Ford, an ex-dairyman, contributed to this story.

16 BOSS 4 F A L L 2 0 0 5

FACTS & FIGURES

They do enjoy their milk in Finland. More than anyother place on Earth, in fact. In 2003, the average Finndrank 385 pounds (174.5 kg) of milk, the International DairyFederation reports. Icelanders are nearly as thirsty, drink-ing 372 pounds (168.8 kg) per person.

European Union countries are the world’s biggest percapita consumers of milk. In the United Kingdom, the rateper person in 2003 was 241 pounds (109.6 kg); Australia221 pounds (100.3 kg); Canada 208 pounds (94.5 kg); andthe United States 189 pounds (85.8kg).

One of the biggest changes in the public’s taste for milkis the shift away from whole milk (it contains 3.5 percentmilkfat) to low-fat milk. By far, most drinkers opt for milkcontaining 1 percent or 2 percent milkfat. “They count forover half of all milk consumption,” says Ed Jesse, profes-sor of dairy economics at the University of Wisconsin.

Consumption of skim milk which, contrary to what youmight believe, is not entirely fat-free (it contains a smidge,about 0.1 percent, of fat), has gone up since the heyday ofwhole milk, but its popularity seems to have reached aplateau, he says.

How Much Milk?

2,913

3,915

26,890

2,300

12,690

750

36.226

3,435

14,156

3,100

33,000

3,813

4,971

1,992

346

150,497

2,909

4,075

26,850

2,350

12,390

750

36,385

3,500

14,140

3,200

33,300

4,463

4,941

1,920

355

151,528

2,884

4,080

27,003

1,990

12,295

745

34,471

3,460

14,350

3,300

33,500

5,678

5,002

1,966

355

151,079

2000 2001 2002

Canada

Mexico

United States

Argentina

Brazil

Peru

European Union 1

Romania

Russia

Ukraine

India

China

Japan

Australia 2

New Zealand 3

Total Selected Countries

Fluid Milk Consumption

2,830

4,352

27,250

2,050

12,391

715

34,217

3,662

13,350

3,450

34,000

7,661

5,035

1,982

360

153,305

2,850

4,345

26,950

2,150

12,526

650

33,998

3,770

13,000

3,400

35,500

10,315

4,965

2,019

360

156,798

2,887

4,400

27,075

2,200

12,750

675

34,141

3,755

13,000

3,350

38,500

11,606

4,965

2,050

360

161,714

2003 (P) 2004 (F) 2005 Figures supplied by the UnitedStates Department of Agriculture,Foreign Agricultural Service fromvarious counselor and attachereports, official statistics andresults of office research, releasedApril 2005.

Notes: (p) Preliminary.(f) Forecast.(1) Based on deliveries (2) Year ending May 31 of the year shown.(3) Year ending June 30 of the year shown. FAS/CMP/DLP Dec., 2004

COWS MILK : SUMMARY FOR SELECTED COUNTRIES 1,000 Metric Tons

It was six months since Mac graduated from college and hewasn’t making much progress finding a job. “I want a job I canenjoy,” he told his father, who managed a muffler shop. Hisdad responded, “Son, they call it ‘work’ for a reason. Get a jobto make a living so you can get on with your life.” Mac shotback, “I don’t want to waste my life managing a muffler shop.I’ve got higher standards.”

Obviously hurt, his father said, “Don’t you think I wishedfor an easier or more prestigious or better paying job? But youknow what? I’ve had to face up to the fact that I didn’t havethe talent to play pro hockey or be a sportswriter. And I’m nobusiness genius. But don’t tell me I wasted my life. I’ve givenyou and your two sisters a good home and college educations, I

love your mother and I’m respected in the community. Untilnow, it never occurred to me that I might be a failure.” Andhe left the room.

Mac’s mother was furious. “We don’t begrudge your ambi-tions but how dare you demean another man’s life? Here’s ourdefinition of success.” She handed him a folded newspaperclipping of an old Ann Landers column with a poem by BettyAnderson Stanley:

“He has achieved success who has lived well, laughed oftenand loved much; who has enjoyed the trust of pure women, therespect of intelligent men and the love of little children; whohas filled his niche and accomplished his task; who has left theworld better than he found it, whether by an improved poppy,a perfect poem, or a rescued soul; who has never lacked appre-ciation of Earth’s beauty or failed to express it; who has alwayslooked for the best in others and given them the best he had;whose life was an inspiration; whose memory a benediction.”

Reprinted from You Don’t Have to Be Sick to Get Better, JosephsonInstitute of Ethics. ©2004 www.josephsoninstitute.com. Permissiongiven by the Josephson Institute of Ethics.

F A L L 2 0 0 5 4 BOSS 17

I Never Thought I Was a FailureBY MICHAEL JOSEPHSON

LEADERSHIP

AVAILABLE FROM YOURLOCAL HOSE DISTRIBUTOR.

F A L L 2 0 0 5 4 BOSS 21

BORN ON DECEMBER 27, 1822, IN THE SMALL FRENCH VILLAGE OF

Dole, Louis Pasteur was the son of Jean Joseph, a tanner, and Jeanne, a

country woman. Louis lived with his parents and three sisters in the small

town near Dijon. They were a hard-working, close-knit family.

The world into which Louis Pasteur was born was a dangerous one. Millions of

people had died of diseases such as typhoid and cholera, while epidemics of flu,

scarlet fever and diphtheria were wreaking havoc on large populations. Even a

hospital visit in the early 19th century was considered a risky venture, due to the

lack of knowledge about germs and their potential for harm to the human body.

No one could have predicted then the impact Louis Pasteur’s discoveries in

microbiology and immunology would have on the future of medicine and human

health care.

Though not a stellar student, Pasteur was an able fisherman and a talented artist.

At age 15, things began to turn around in school, when the young Pasteur’s aca-

demic progress garnered the attention of his teachers. At their urging, Pasteur left

home for Paris in 1838, where he briefly attended the École Normale Superieure,

the national school for training college professors. Unfortunately, a severe case of

homesickness brought Pasteur back to Dole, where he once again took up his paint-

ing. A year later, Pasteur enrolled in the college at Besancon, where he thrived.

It takes hard work, tenacity and

vision to accomplish what only a few

scientists throughout history have

been able to do: discover new

science that not only advances our

knowledge but also benefits the

greater common good. Louis Pasteur,

the French chemist and founder of

microbiology, was among this elite

group of men and women. His

revelations in germ theory,

pasteurization, fermentation and in

the discovery of vaccinations created

a ripple effect throughout the world

more than a century ago that can

still be felt today.

L O U I S P A S T E U RB Y L E S L I E L I C H T E N B E R G

22 BOSS 4 F A L L 2 0 0 5

In 1842, Pasteur returned to Paris toattend the Lycee Saint-Louis. There,his hard work and diligence earnedhim not only the first prize for physics,but also a second chance at the ÉcoleNormale. He completed his studies atthe École Normale at the age of 26,with a Doctor of Science degree, andsoon after he accepted a job as a chem-istry assistant. By this time, Pasteur’sdesire for a career in science was firmlycemented.

Pasteur’s doctoral thesis investiga-tion of the form and structure of chem-ical crystals was the first of many scien-tific discoveries to earn him fame andrespect among his colleagues. Pickingup on earlier research by Germanchemist Eilhardt Mitscherlich,Pasteur’s work further illuminated thebehavioral properties of crystals. At 26,he became the young protégé of thescience community.

At the death of his mother in 1848,Pasteur returned to Paris, where hetook a position as a physics teacher atthe high school in Dijon, and later as

acting professor of chemistry at theStrasbourg Academy in eastern France.It was at Strasbourg that Pasteur metand later married Marie Laurent, thedaughter of the school’s religiousleader. Marie shared Pasteur’s tradition-al values and as such was his idealmate. Despite her husband’s constantpreoccupation with work, she was aconstant supporter and faithful assis-tant in the laboratory. The coupleremained happily married well intotheir senior years and together raisedfive children: Jeanne, Jean-Baptiste,Cecile, Marie-Louise and Camille.

In the early 1850s, the Pasteurs leftStrasbourg for Lille, where Louis beganto investigate fermentation. Looking atthe problems of fermentation in beet-root alcohol, Pasteur soon discoveredground-breaking laws regarding alco-holic and lactic fermentation; namely,that fermentation was caused by livingorganisms. It was considered a revolu-tionary concept and completely count-er to the beliefs of the foremostchemists of the time, who maintained

that the yeasts found in fermentationwere dead, decomposing chemical sub-stances.

As with his earlier research, Pasteurbelieved strongly in the importance oflaboratory experimentation as the pri-mary path to scientific discovery.Through diligence, perseverance andcountless hours in the lab, he discov-ered and proved many theories thatwould forever alter the course of scien-tific investigation.

In 1857, Pasteur was named admin-istrator and director of scientific studiesat the École Normale. At his almamater, Pasteur’s research in microbeshad already begun to dismantle thetheory of spontaneous generation, untilthen thought to be the seminal theoryof the origin of living things.

“Nothing is more agreeable to a manwho has made science his career thanto increase the number of discoveries,but his cup of joy is full when theresult of his observation is put toimmediate practical use,” Pasteur said.

Using a few cramped rooms at the

F A L L 2 0 0 5 4 BOSS 23

École Normale to set up a makeshiftlaboratory, he once again set about thepainstaking process of discovery thatwould mark the beginning of his workin germ theory. Pasteur used swan-necked flasks, into which he pouredunsterilized, sugared yeast water, toprove that microbes were airborne, astunning discovery that not only dis-proved spontaneous generation, butalso laid the groundwork for renownedgerm theory of disease.

In 1862, Pasteur was elected to theFrench Academy of Science. Not longafter, the French Emperor NapoleonIII invited the well-respected scientistto investigate the cause of a mysteriousdisease that was turning wine sour andthus threatening the viability of thecountry’s wine industry. Pasteur washonored to have his counsel soughtout by the ruler of France, and throughhis investigation, quickly learned thatmicrobes were once again the root ofthe problem. Searching for a methodthat would kill the microbes withoutcompromising the taste of the wine,Pasteur found that by heating, bottlingand corking the wine, thus sealing itoff from outside air, he could preventnew microbes from developing. Thismethod, later named pasteurization,would eventually become a criticallyimportant method for preventingwine, beer, milk, cheese and otherfoods from turning sour.

When Pasteur lost his daughter,Jeanne, to typhoid fever in 1859, hefound solace in his work. A worka-holic who arrived at his laboratorybefore dawn every day, Pasteur vowedto continue his germ theory investiga-tion in order to fight the disease thattook his young daughter’s life.Though his work brought him fameand renown, it also took its toll onhis personal life. Pasteur was notori-ously private, difficult to live with,and passionately dedicated to his sci-ence. Because of his knowledge andawareness of germs, Pasteur was care-

In 1854, when he was named Dean of Sciences at the University of Lille, Louis

Pasteur was asked to study the fermentation of beet sugar into alcohol. A

local manufacturer was puzzled as to why the alcohol was often contaminated

during the fermentation process. During the course of his investigation,

Pasteur discovered that fermentation was caused by living organisms, and that

in fact, the life processes of yeasts and other microbes were at the root of fer-

mentation.

Pasteur soon extended this work, using other ferments, such as wine, vine-

gar, beer and milk. He claimed that “lactic yeast,” comprising living organisms,

was the reason behind the transformation of sugar into lactic acid, leading to

such common by-products as sour milk and yogurt. These revelations,

described in detail in Pasteur’s 1857 paper, Note on So-Called Lactic

Fermentation, marked the start of scientific microbiology and led to the

process now known as pasteurization.

Pasteur’s research was revolutionary because it shed light on ways to avoid

spoilage of perishable

products. By destroying

the microbes already

present in these products

– mainly through heat —

and by protecting the

sterilized material

against subsequent con-

tamination, beverages

and milk-containing food

products could be pre-

served. Most disease-pro-

ducing bacteria in milk could be killed by heating it to 145˚F (62.8˚C) and then

keeping it at that temperature for 30 minutes.

Today, a more commonly used process known as “flash pasteurization”

involves heating milk at a higher temperature of 161˚F (71.6˚C) and maintain-

ing it for 15 seconds.

THE BIRTH OF PASTEURIZATION

24 BOSS 4 F A L L 2 0 0 5

ful to a fault, examining the cutlery atthe dinner table and avoiding hand-shakes at all costs.

The year 1865 marked a new chap-ter in Pasteur’s career, when he wascalled upon by Jean-Baptiste Dumas, achemist and politician, to investigatethe cause of a disease that was threat-ening the French silk industry in Alais.Armed with his knowledge ofmicrobes, Pasteur set about discoveringthe reason behind the plight of thesilkworm farmers. Months into theinvestigation, however, Pasteur’s workwas cut short at the news of his father’sdeath, followed shortly thereafter by

the death of his own two-year-olddaughter, Camille. When anotherdaughter, Cecile, died from typhoidearly the following year, Pasteur wasnearly too distraught to continue, buthe nevertheless continued his work.

“…I was only able to be with her(Cecile) for a few days, being kepthere by my work, and full of deceiv-ing hopes for a happy issue from thatterrible disease,” Pasteur wrote in aletter to a cabinet minister friendshortly after Cecile’s death. “I amnow wholly wrapped up in my studies,which alone take my thoughts frommy deep sorrow.”

Over the course of the next severalyears, Pasteur’s silkworm investigationprogressed. His discovery of bacteria indiseased silkworms and the conditionsunder which the bacteria thrivedproved valuable for the farmers, who,under Pasteur’s counsel, learned how tokeep the silkworm nurseries clean, dryand bacteria-free. He also taught thefarmers how to use microscopes to sep-arate the diseased silkworms from thehealthy ones. These revelations onceagain earned Pasteur great accolades,and in 1868, he returned to Paris,where Napoleon III ordered a new lab-oratory to be built especially for him.

Not long after his return to Paris,the 45-year-old Pasteur suffered a life-threatening stroke.

“Will I live to discover new myster-ies and find these truths which Godhas created? Have I been able to pro-vide a stone to this edifice of knowl-edge? I can only hope,” wrote Pasteur.

These were the questions the ailingPasteur pondered during his long roadto recovery. Less than a year later, hereturned to his laboratory, undeterredby the stroke that left him fatigued andslightly paralyzed.

In 1870, the start of the Franco-Prussian War punctuated the need for adeeper understanding of disease, asmore than half of the French soldierswho underwent surgery during the wardied of infection. French doctorAlphonse Guerin invited Pasteur tovisit his hospital, enabling the chemistto gain a bird’s-eye view of medicalpractice. His observations ultimatelyled to his development of a series ofsterilization procedures for nurses andsurgeons, including heating bandages,washing and sterilizing instruments.

“If it is a terrifying thought that lifeis at the mercy of the multiplication ofthese minute bodies, it is a consolinghope that science will not only remainpowerless before such enemies,”Pasteur stated in The Germ Theoryand its Application to Medicine and

F A L L 2 0 0 5 4 BOSS 25

Surgery (1878).In the late 1870s and early 1880s,

Pasteur’s continued investigations ofgerms – which he applied to such dis-eases as anthrax and cholera – led to astunning discovery. After injecting aday-old culture of cholera microbesinto several chickens, he learned thatalthough the chickens remainedslightly ill, they did not die. Whenthe same chickens were injected witha fresh culture of cholera germs, theystill lived, yet this same fresh cultureinjection killed a second group ofchickens that had not received theold culture.

Pasteur’s revolutionary experimen-tation with chicken cholera immu-nization revealed that a weaker strainof disease when injected into animals

– and possibly humans – could aid inbuilding immunity and fighting dis-ease. Years later, when Pasteur appliedthe same principles of immunizationto rabies, he would eventually havethe opportunity to demonstrate themon his first human subject. In 1885,nine-year-old Joseph Meister, bittenby a rabid dog 14 times and neardeath, was brought to Pasteur by hisdistraught mother. Despite initialtrepidation, Pasteur proceeded withthe intensive and dangerous course oftreatment, and not long after, theworld rejoiced at the news that theyoung boy had survived. It wasn’tlong before victims of dog bites fromaround the world came to Pasteur’slaboratory seeking his miracle cure.

In 1888, following the enthusiasm of

Pasteur’s discovery of the rabies vac-cine, he was granted a new laboratorynamed in his honor, the PasteurInstitute. The world-renowned organi-zation, still in existence today, becamea hub of research into the cure ofmicrobial diseases. In 1895, one yearafter discovering the diphtheria vac-cine, Pasteur’s failing health forced himinto retirement. In September of thatsame year, he died peacefully in hissleep, surrounded by his family.

Louis Pasteur received a hero’s funer-al at Notre Dame Cathedral in Paris,and was buried in the chapel at thePasteur Institute.

NEW ENGLAND, USA—NEW ENGLAND, USA—

26 BOSS 4 F A L L 2 0 0 5

F A L L 2 0 0 5 4 BOSS 27

Whether you are beach-bound during the summer

months, on a quest for the most beautiful fall

foliage, or in search of the best slopes around,

New England is where relaxation and splendor

abound all year long.

More than 14 million people call New England

home, and they are spread across six northeastern

states: Connecticut, Maine, Massachusetts, New

Hampshire, Rhode Island and Vermont. It is a

region defined by cultural uniformity and a shared

heritage, providing a little bit of everything: arts

and culture, beaches, historic sites, breathtaking

views and famous landmarks.

The area has its own unique charm with its rural

landscape, seaside villages and small towns. Yet,

its cities are booming with their own distinctive

appeal and are rich in history.

B Y L I N D A E S T E R S O N

— CHARMING ALL YEAR LONG

CHARMING ALL YEAR LONG

28 BOSS 4 F A L L 2 0 0 5

MassachusettsBoston is one of the country’s mosthistoric and cultured cities. It is athriving, cultural metropolis with artmuseums and the renowned BostonSymphony and Boston Pops orches-tras. The reigning world championBoston Red Sox play at the famedFenway Park, where the baseballexperience is a throwback to thesport’s early days.

There is plenty of history to Bostonas well. It was the source of much ofthe Revolutionary War and pre-Revolutionary activity, including theBoston Tea Party, the Battle ofBunker Hill and Paul Revere’s infa-mous ride, warning residents of theimpending enemies’ pursuit. Many ofthese and other historic events areretraced and are re-enacted by visitorson a daily basis in Boston. Walkingalong the Freedom Trail provides alook into America’s early history withcobble-stone streets and buildingsthat mirror the colonial times. Justsouth of Boston is Braintree, thehome of Founding Father and secondUnited States president, John Adams.

Boston’s suburbs provide an eclec-

tic mix of luxury neighborhoods andtree-lined commons in town centers.Walking along the historic streets,tourists find a variety of quaint shopsand corner taverns.

Cambridge, located adjacent toBoston, is home to notorious insti-tutes of higher learning, HarvardUniversity and the MassachusettsInstitute of Technology.

Millions of visitors every year bravethe traffic to enjoy Cape Cod’s warm,sunny beaches. The Cape Cod penin-sula juts out like a hook into theAtlantic, with the bay side featuringcalmer, more tranquil beaches, andthe outer cape offering higher wavesand often unsafe currents. The islandsof Martha’s Vineyard and Nantucket,reachable only by ferry or air, offermore rustic and remote beaches withrocky shores and panoramic oceanviews. The best known and mostinteresting beach, the Cape CodNational Seashore in SouthWellfleet, provides more than 40miles of beaches with huge sanddunes, swimming, hiking and bikingtrails, and nature programs for visitorsof all ages.

Rhode IslandThe country’s smallest state is large inhistory. In Rhode Island’s capital city,Providence, explorers find narrowstreets of Victorian-era office buildingswith grand designs and many windows–a must see for architecture buffs!College Hill is home to America’s firstBaptist church, the campus of BrownUniversity and many historic colonialhomes along Benefit Street. Some ofthe region’s best restaurants are locatedin Federal Hill, Providence’s well-known Italian-American neighborhood.

Providence is also known for itsyear-round lively arts district, includingthe Trinity Rep Theater, Rhode IslandSchool of Design Museum, flame-throwing Waterfire show and touringBroadway plays.

Founded in the 17th century as ahaven from religious persecution,Providence is the center of colonialhistory with museums and historicsites. One of the most popular is Roger

F A L L 2 0 0 5 4 BOSS 29

Williams Park, located on the sitewhere Roger Williams landed andfounded his colony.

Newport is home to storied man-sions and colonial history, with morecolonial era inns and bed and break-fasts than any other town in theUnited States. Cozy lodges range fromthose built by the earliest settlers togreat mansions constructed by 19thcentury industrialists. Here, there areplenty of museums including thosebased on American history, naval his-tory, science and tennis. Newport’swhite sandy beaches and bustling har-bor offer the perfect spots for relax-ation, and a walk along the shore provides a sense of calm here, wherewalking, biking and shopping arealways the order of the day.

ConnecticutIn Hartford, visitors discover centuries ofhistory and culture. Colonial homesteadsprove popular attractions, most notablyMark Twain’s eccentric home and theHarriet Beecher Stowe House, both onFarmington Avenue. Hartford is alsoknown for its museums, both contempo-rary and historic. The WadsworthAthenaeum, featuring more than 45,000works of art, is one of the oldest artmuseums in the United States. The OldState House, the site of the signing ofthe country’s first written constitution, isthe oldest state house in the country. Inaddition, Hartford’s Ancient BuryingGround houses early settlers and soldiersfrom the Revolutionary War. Visitors toHartford also enjoy the Hartford PoliceMuseum, Bushnell Park, the country’soldest public park, with the Soldiers andSailors Memorial Arch, an antiquecarousel and the Pumphouse Gallery.

Other favorite sites include GilletteCastle, Dinosaur State Park, the OldNewgate Prison and the New EnglandAir Museum.

In Essex, a fine, old New Englandriver town, visitors can ride an oldsteam train or cruise up the river.

Connecticut’s diversity is reflected inthe variety of state parks, beaches,quaint village greens, and hiking andbiking trails. Key tourist destinationsinclude the beautiful Litchfield Hills,Housatonic River and ConnecticutRiver Valley. Long Island Sound offersbeach-goers a calm experience: fewwaves and undertow for bathers andlarge, sandy beaches like you find atthe ocean. This part of Connecticutoffers visitors more beaches than any

other part of the state, including stateparks and small community beaches seton little inlets and coves.

Connecticut also features an array oflodging, including historic inns, cozybed and breakfasts, as well as lush hotelsclose to the state’s cities and casinos.The Mystic Region, located in EasternConnecticut, offers the flash and pizzazzof the Foxwoods and Mohegan SunCasinos. These vast gaming palaces fea-ture outstanding entertainment and avariety of top restaurants.

VermontKnown as the Green Mountain State,Vermont provides spectacular views andexperiences every season of the year. Inwinter, its mountains and valleys are

(opposite left) Boston’s skyline showsthe city’s diversity by its unique build-ings. The USS Constitution and FenwayPark are popular Boston sites.

(below right) White Mountain NationalPark in New Hampshire offers visitorsbeautiful surroundings.

30 BOSS 4 F A L L 2 0 0 5

blanketed with the purest snow, for ski-ing, snowshoeing, snow tubing andsnowmobiling. Vermont is known for itslush resorts, namely Killington,Woodstock, Quechee, Sugarbush, MadRiver and Middlebury in CentralVermont. The scenic mountain roadsalso provide breathtaking views of fallfoliage with a vivid array of color. Inaddition, Vermont’s steepled meetinghouses, pastures and covered bridgesevoke a time past when life moved atthe pace of a horse. Favorite warmweather activities include hiking, bik-ing, swimming and sightseeing alongcountry roads. The varied landscapes ofNorthern Vermont enable vacationingin quiet solitude or the hustle and bustleof the hip college scene. In the westernpart of the region is exquisite and his-toric Lake Champlain, where boating,fishing, exploring islands and enjoyingthe vista of the lake and mountains areeasily accomplished.

Along the lake shore is Burlington,the state’s largest town, and home ofthe University of Vermont. ChurchStreet Marketplace is a vibrant urbanmall with interesting shops, fine diningand spectacular nightlife. In Central

Vermont, history and science discover-ies to entertain the whole family arefound at the Billings Farm & Museumin Woodstock. Activities include rid-ing a gondola to walking a countryroad; schussing down a mountain onskis, snowboard or inflated tube; pad-dling across quiet water; or antiqueshopping. Southern Vermont is afavored destination for people seekingoutdoor activities and quaint hospitali-ty. The region features historicBennington, a Revolutionary War bat-tle site; Manchester, an outlet shoppingMecca; and in the valley belowStratton, Bromley and MagicMountain ski areas; and Mount Snow,a hub for winter and summer activities.

New HampshireThe city of Dartmouth, named for theIvy League college located in Hanover,is the region’s primary outdoor attractionfor its culture and nature. Lake Sunapeeand Lake Winnipesaukee, the area’slargest body of water, as well as theregion’s more than 250 lakes and pondsand 18 miles of ocean shoreline offergreat swimming, boating, fishing, bikingand bird watching in the summer.Numerous ski and snowmobile trails, icefishing and ice boat races keep winterenthusiasts busy. In addition, there is no

Covered bridges in Vermont are familiarsights to visitors. Vermont visitors can enjoysleigh rides and traditional architecture.

F A L L 2 0 0 5 4 BOSS 31

better place to view foliage and itschanging colors in fall than amongfields, stonewalls, old churches and barnsamong hills and beside ponds inDartmouth.

Along the shoreline’s winding roadsare many attractive lakefront towns.Wolfeboro and Meredith are particularlystriking and offer visitors the opportuni-ty to spend days on a lake cruise, fishingfor the big one, playing on the beach orstrolling through town. Traveling alongthe Connecticut River to Cornish pro-vides a view of the world’s longest cov-ered bridge and a chance to visit sculp-tor Augustus Saint-Gaudens’ garden andhome. Many nearby towns date back tothe earliest days of colonial settlement,as seen at the Strawberry BankeMuseum. New Hampshire’s Seacoastregion features Hampton Beach and aboardwalk packed with fun.

Located at the southernmost tip ofNew Hampshire, the Portsmouth NavalShipyard is one of four remaining pub-licly owned shipyards in the nation.Portsmouth is America’s oldest andmost experienced naval shipyard in sub-marine design, construction, moderniza-tion and maintenance, and has a keyrole in the very-deep ocean submersibleand special operations arenas. Today theshipyard’s primary mission is the over-

haul, repair, modernization and refuel-ing of nuclear-powered submarines. It iscurrently the planning yard for theNavy’s deepest diving submarine andsubmersible as well as other scientificresearch, defense prototype testing andsubmerged rescue platforms.

MaineMaine is a land of many lakes, ruggedcoastline and vast forests, lined withthe crashing white water rivers.Picturesque lighthouses, fishing villagesand ocean vistas along the Maine coastadd to the area’s subtle beauty. Acadia,New England’s only national park, alsooffers spectacular views.

The city of Portland has a beautifullyrestored historic district that combinesfine restaurants and shopping with a feelfor the seagoing past.

Summer sees Maine in its luster,with cool breezes, biking along the sea,guided whitewater rafting trips, whale-watching and discovering Maine’s sea-faring past. Beaches dot the entire coastof Maine. The South Coast is home tolong, beautiful beaches accented by

lighthouses, rock outcroppings anddunes. In mid-coast Maine, smaller,more secluded beaches line the coast.

Come wintertime, skiing, snowmo-biling and ice fishing are actively pur-sued throughout the state.

Maine is also famous for its lobster.Maine lobster, also known as theAmerican Lobster, comprises morethan half of all lobsters caught in theUnited States. Maine lobster is easilydistinguished from those caught else-where by its large heavy claws. Becauseof its sweet, delicious flavor and tendertexture, Maine lobster is the world’smost prized catch. Live Maine lobsteris available year-round, with the bulkof the catch harvested in the summerand fall.

New England’s diversity offersactivities and sights to accommodateall its visitors.

Excerpted with permission from www.visitnewengland.com. Lobster information provided by www.lobsteranywhere.com.

32 BOSS 4 F A L L 2 0 0 5

The Neck and ShoulderUncramper is designed to relieve

cramping and painin the neck and

shoulders. Standwith your feet slight-ly separated in the

neck and shoul-ders. Bend forward

with your arms andhead hanging loose-

ly. Bring your armsforward, up and back

in a free-swinging circle. If it is morecomfortable for you, swing just onearm at a time. Make from 50 to 300continuous circles with your arms atleast once a day.

For an Ache in theMiddle Back, thisexercise is designedto work out the mus-cles of shoulder blades andmiddle back. It alsohelps correct an exag-

gerated forward or backward curvatureof the spine. Stand with your feet wideapart and body bent forward at the

waist, clasp yourhands behind you.Let the weight of

your head and shoul-ders pull your torso for-

ward. Now, remainingbent at the waist, lift yourtorso by raising your headand arching your backwhile pulling your shoul-

The first time my back attacked me, I was onlyabout 12 or 13 years old. I had taken a “setshot” with a basketball from the half-courtmark, and I don’t remember if a miracle hap-pened and the ball went into the basket, but Ido remember that I had to hobble home, crip-pled with pain. After several more such inci-dents, it seemed clear that I had inherited myfather’s bad back.

At 14, I took up weight lifting and concentrat-ed on exercises for the lower back. At that pointmy back was still in good enough shape to respondto heavy weight lifting exercises. Throughout myteenage years, I continued these exercises. As longas I exercised regularly, my back stayed healthy andpainfree.

In my twenties, I gave up weight lifting and everyother form of exercise, and my back problem returnedwith a vengeance. About once or twice a year itwould “go out” on me, and as the years passed, theseepisodes became more and more painful and dis-abling. On various occasions, I visited a chiropractor,an orthopedic surgeon and several osteopaths, findingthe greatest and quickest relief with the latter, who were

able to snap my spine back into alignmentwhenever the occasion demanded.

During this time, several doctors recom-mended that I do certain exercises and I

did do them – sometimes…for a while. Thiscycle continued for several years until Iread a book called Orthotherapy by ArthurMichele, MD, professor and chairman of

the department of orthopedic surgery at NewYork Medical College.

Dr. Michele explains that the underlyingcause of most back problems involves anextraordinarily large complex of muscles in

the lower back known as the iliopsoas. Hedescribes it as “mainly a broad flat muscle inthe lower back, but like an octopus, it hasarms reaching out in many directions.” Its

lower segments are attached to the pelvis, hipsand thigh bones, while its upper extremities goto every vertebra in the lumbar area of the

lower spine, and even up to the lower tho-racic (chest) vertebrae in the mid-back.

Dr. Michele believes that 20 minutes toa half hour, twice a day, of stretching couldeliminate back pain for a lot of people.Below are some exercises that will get to

the heart of many muscular difficulties. Inperforming these exercises, it is important towarm up gradually and do the exercises inorder because the last ones act most directlyon the iliopsoas itself. Always be sure to

check with a doctor before starting a newexercise program.

HEALTH & FITNESS

Back PainEveryone loves to talk about his or her dis-eases and I am no exception. So let metell you about my low back problem andhow I cured it – by accident!

BY MARK BICKLIN

der blades sharply together. Hold thisposition for a fast count of ten. Thenrelax and let your body droop forwardagain. Repeat this movement 10 to 20times whenever your upper back, neckor shoulders feel cramped, or at leasttwice a day.

The Low Back Stretcher is forstretching the low back andthe hamstring muscles ofthe upper thighs. Sit on thefloor and put your left leg

out in front of you,toes

straight upand then

swing the leg over as far as possibletoward your left side. Bend your rightknee and bring the right heel close tothe crotch, keeping the left knee flaton the floor and holding your left handin the small of your back. Sit as erectlyas possible, twist to the left until you’refacing the outstretched left leg. Nowreach out your right hand and try totouch your left toes, bending from thehips. Hold here a few seconds for aslow steady stretch, and return to theoriginal position. Repeat and thenchange to the right side.

The Knee-Chest

Stretch iswidely recommend-

ed by orthopedic spe-cialists. Lie on your back on

the floor with a pillow under your headand your knees bent. Keep your feetabout 12 inches apart. Now grab yourleft knee with your right hand and pullit as close to your chest asyou can. Hold fora count of three,and lower yourleg to thebent-knee

position. Repeat three times. Do thesame with the other knee and thenhold both knees together.

Relax Your Uptight Spine bykneeling on the floor with your kneesabout six to eight inches apart andbend forward from the waist, stretchingyour arms out over your head. Yourelbows should be straight so that yourforehead and lower arms and hands areactually resting on the floor. Being sureto keep your thighs perpendicular tothe floor, press your chest down as faras it will go, all the way to the floor ifpossible. Hold it for a fast count of tenand then relax the chest but stay downthere for another few seconds. Repeatas many times as you can in three min-utes. This exercise stretches the hipjoints, the entire spine and the shoul-der muscles as well.

For Happier Hips, Dr. Michele saysthis exercise “stretches the tight hipand thigh connector muscles andincreases the range ofmotion, thus facilitatingcorrection of hip andthigh disalignment.”Stand at arm’s lengthfrom a wall with yourside to it. Place the flatof your hand on thewall for support, whichyou should be able to dowithout stretching. Now,lean the hip facing thewall in toward the wallso that your whole pelvis is curved tothe side. Repeat 20 to 50 times andthen switch sides. If you can’t do 20,which you probably can’t, do as manyas you can without straining yourself.

And Finally…EnGarde! This exercise

“stretches the iliop-soas and aids body

flexibility and align-ment,” Dr. Michele

comments. Getinto a fencer’s

thrustposition,

placing yourright foot forward, bending your kneeand stretching your leg as far in frontof you as you can. Turn your right footin slightly, but try to keep the left onepointing straight ahead, with the heellifted. Hold your torso erect andstretch your torso backward until a pullis felt in the groin. To help balanceyourself, keep your left hand on yourleft hip and your right hand on yourright thigh. Repeat the stretch severaltimes and then do it with the left footforward. Dr. Michele urges doing thisexercise “as many times a day as youhave time and strength for.”

Don’t do calisthenics at all. Push-ups and chin-ups are especially bad,and trying to bend over and touchyour toes with legs held straight issheer insanity. Joining a yoga class is avery good idea. Some people make abig fuss over the kind of mattress youshould sleep on. I have found thatcompared to the effect of stretchingyour muscles, the mattress is meaning-less. Of possible value, though, issleeping on your side, with your legswell bent and raised. On leg shouldrest on top of the other.

Reprinted from The PracticalEncyclopedia of Natural Healing.

F A L L 2 0 0 5 4 BOSS 33

34 BOSS 4 F A L L 2 0 0 5

ECONOMICALLY SPEAKING

The International DairyFederation states that the world’scows produced 595 million tons(540 million metric tons) ofmilk in 2004. However, some ofthis milk produced was used tomanufacture cheese, butter, icecream and other dairy products.

6,292

4,020

530

470

455

391

326

313

130

35

European Union3

United States

Former Soviet Union

Brazil

Egypt

Australia

Canada

New Zealand

Mexico

Japan

CHEESE PRODUCTION SUMMARY FOR SELECTED COUNTRIES

1,000 Metric Tons2004 Preliminary

2,201

550

465

407

270

132

82

88

80

75

European Union3

United States

Former Soviet Union

New Zealand

Russia

Australia

Japan

Canada

Mexico

Brazil

BUTTER PRODUCTION SUMMARY FOR SELECTED COUNTRIES

1,000 Metric Tons2004 Preliminary

2,100

7,975

1,460

6,683

8,077

n/a

2,150

1,590

11,261

n/a

2,600

1,930

47,350

21,200

1,271

1,150

1,725

9,312

n/a

8,408

920

n/a

7,640

1,124

2,400

15

15,285

Beef andVeal1 Pork1 Broiler2

Australia

Brazil

Canada

China

European Union3

Japan

Mexico

Russian Federation

United States

n/a

226

147

n/a

2,070

n/a

14

n/a

2,441

Turkey2

Figures supplied by the United StatesDepartment of Agriculture, ForeignAgricultural Service from various coun-selor and attache reports, official statis-tics and results of office research,released April 2005.

Notes: (1) Carcass Weight Equivalent (2) Ready to Cook Equivalent(3) Data represents EU-25 member states

2004 TOTALS OF LIVESTOCK IN SELECTED COUNTRIES 1,000 Metric Tons

In addition to milk cows, beef, veal, pork, broiler meat andturkey contribute to the 18.6 million tons of livestock raisedthroughout the world.

Note: New Zealand figures year end May 31.Australia figures year end June 30.

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