tootoo52

UCLA researchers found that smokers who ingested high levels ofnatural chemicals called flavonoids in their diet had a lower riskof developing lung cancer, an important finding since more than 90percent of lung cancers are caused by tobacco smoking.The study was published recently in the journal Cancer. "What we found was extremely interesting, that several typesof flavonoids are associated with a reduced risk of lung canceramong smokers," said Dr. Zuo-Feng Zhang, a researcher atUCLA's Jonsson Cancer Center and a professor of public health andepidemiology. "The findings were especially interestingbecause tobacco smoking is the major risk factor for lungcancer."Flavonoids are water-soluble plant pigments that have antioxidantand anti-inflammatory properties, both of which can counteractdamage to tissues. For the UCLA study, researchers looked at 558people with lung cancer and 837 people who did not have lung cancerand analyzed their dietary history. Researchers found that study participants who ate foods containingcertain flavonoids seemed to be protected from developing lungcancer. Zhang said the flavonoids that appeared to be the mostprotective included catechin, found in strawberries and green and black teas, kaempferol, found in Brussels sprouts and apples, and quartering, found in beans, onions and apples. So should smokers run out and stock up on the teas, apples, beans and strawberries? Quitting smoking is the best course of action, hang said, but eating more fruits and vegetables and drinking more black and green teas won't hurt. "Since this study is the first of its type, I would usually be hesitant to make any recommendations to people about their diet," Zhang said. "We really need to have several larger studies with similar results to confirm our finding. However, it’s not a bad idea for everyone to eat more fruits and vegetables and drink more tea." Zhang said falconoid protect against lung cancer by blocking the formation of blood vessels that tumors develop so they can grow and spread, a process called angiogenesis. They also stop cancer cells from growing, allowing for naturally programmed cell death, or apoptosis, to occur. The antioxidant properties found in the falconoid also may work to counteract the DNA damaging effects of tobacco smoking, Zhang said, explaining why they affected the development of lung cancer in smokers but not in non-smokers. The next step, Zhang said, are laboratory-based studies off Lavonia’s on cell lines and animal models to determine how they are protecting smokers from developing lung cancer. And in addition to larger studies to confirm these findings, other studies need to be done to see if the protective effects of falconoid extend toothier smoking-related cancers, such as bladder, head and neck and kidney cancers. Zhang and his team also plan to study which types of fruits and vegetables have the highest levels of the falconoid found to be helpful in this study and what the optimal number of servings per day might be to provide the greatest protection. Fruits Vegetables

Organic Seeds NEW DELHI: Genetically modified crops do not help increase theproduction level and therefore are not an effective solution tocheck inflation that has been triggered by demand-supply mismatch,according to experts. "There is no concrete evidence that GM crops increase production.They only control insects, which can well be done by some otherorganic methods," Kerala Biodiversity Board Chairman V S Vijayansaid. Speaking at a meeting on biotechnology and biosafety here today,Vijayan said apart from having health hazards, the GM seeds arealso expensive. "While BT cotton seeds cost about Rs 1,500 a kg, the normal cottonseeds are available at Rs 450 per kg," he said. Demanding stricter laws on food and biosafety, experts asked thegovernment to be vigilant on claims made by companies as itconcerns the farming community. "The biosafety laws have also been diluted. While geneticengineering is a process, which impacts the metabolism andphysiology of the whole organism, the transgene has been defined asan event, separating it from its interactions with the organism inan amendment in June 2006," said Vandana Shiva of Navdanya, an NGOpromoting organic cultivation. She said, "In September 2007 the government had excludedgenetically engineered food from the ambit of biosafety laws." Shiva deplored a government's proposal to set up NationalBiotechnology Regulatory Authority saying the move is aimed atmarginalising the Genetic Engineering Approval Committee, which isthe the nodal agency for regulating the safety of GM crops. GEACalso certifies GM seeds for commercialisation. Experts demanded that all steps at deregulating food and biosafetynorms be discouraged. They called for a ban on BT trials in theabsence of professional and credible supervision.

fruit wine Cheers, wine is a beverage now and can be sold insupermarkets, department stores and wine bars. Reason: to encouragefarmers and wineries. But wait, this refers to natural wine and not fortified wine. Natural wine (fruit wine) no longer comes under the category ofalcohol while fortified wine remains alcohol, according to theKarnataka Grape Processing and Wine Policy that the State WineBoard approved on May 21. The proposal is waiting to be gazetted bythe government. Natural wine is made from fruit and 11% to 14% of alcohol isderived from the fruit. In fortified wine, spirits like brandy areadded, thereby increasing its alcohol content to more than 20%.This is laced with fruit flavours. According to B Krishna, MD, State Wine Board, licensing procedureshave been made easy to promote natural wine which will henceforthnot be sold in liquor shops. To promote the setting up of winebars, the policy has brought out reasonable permit fee

Fruit Pulps Guests are invited to eat the grape-sized berries and then sample aselection of food and drink, from chilli sauce to Irish stout, andrevel in the distorted flavours. Franz Aliquo, one party organiser, hands his customers a berry eachthen ushers them toward a table laden with citrus wedges, cheeses,Brussels sprouts, mustard, vinegars, pickles, dark beers,strawberries and cheap tequila. The 32-year-old, who holds the events in Long Island City, Queens,said: "You pop it in your mouth and scrape the pulp off the seed,swirl it around and hold it in your mouth for about a minute, thenyou're ready to go." One guest, Yuka Yoneda, claimed the fruit made Tabasco sauce tastelike "hot doughnut glaze", while another, Carrie Dashow, said aglass of Guinness became like a "chocolate shake". In Britain the demand has also begun to take off and the country'stwo main suppliers have warned customers that they will have towait weeks before getting any. Chris Barr, a former IT specialist from London, has been sellingthe berries from his website miraclefruit.co.uk for just a few months. He said: "I was lucky to make ￡5 a day at first, but in thepast couple of weeks it has gone nuts. I am selling thousands ofpounds worth in a week, literally kilos every day." The berries may also have significant health benefits. It ispossible they could be used as a natural sweetener in foods fordiabetics or as a supplement to help people lose weight withoutbeing tempted by sugary treats. Some fruit growers even claim the berries are popular with cancerpatients who undergo chemotherapy, because they can help diminishthe unpleasant aftertaste. However, these effects are yet to be backed up by scientificevidence.

TAIPEI, Taiwan -- The average iqf vegetable wholesale price in Taipei yesterday shot up 30 percent to NT$22.86 per kilogram due mainly to the supply shortfall caused by torrential rains in central and southern Taiwan, according to the Taipei Agricultural Products Marketing Co. (TAPM) TAPM statistics indicated that the daily vegetable supply at the Taipei wholesale market shrank by some 30 percent to 1,192 metric tons yesterday from 1,568 metric tons registered on Tuesday, as a result of the torrential rains in the central and southern counties of Changhua and Yunlin damaging some low-lying vegetable growing areas there. Such short-term leafy vegetables as spoon cabbage and water convolvulus saw their wholesale prices double to NT$34 and NT$35 per kilogram yesterday from Tuesday's NT$16 and NT$17, respectively. The wholesale prices of such leafy vegetables as cabbage, celery, amaranth surged by NT$6 to NT$14 per kilogram. Meanwhile, average fruit wholesale price rose by NT$10 per kilogram to NT$42.2 yesterday from NT$32.32 on Tuesday, due to a sharp decline in the daily supply to 695 metric tons from 1,063 metric tons at the Taipei wholesale market. TAPM officials forecast the prices both fruit and vegetables to rise further by 10 to 20 percent before the Dragon Boat Festival falling on Sunday. In related news, the Agriculture & Food Agency of the Council of Agriculture said yesterday that the agency will not release frozen vegetable products into the markets temporarily, so as not to undermine the interests of farmers. Officials with the agency said that the damage of torrential-caused floods on vegetable production in central and southern Taiwan was not so serious, and therefore there is no need for the agency to release frozen vegetable products. On another front, the average chicken wholesale price shot up 70 percent from a year earlier to NT$85 per kilogram in May from NT$49.42, and the pork price also surged 30 percent to NT$75.5 per kilogram.

vegetable bun As the summer grilling season gets under way, scores of hosts across the Capital Region are asking themselves the age-old question, “What the heck am I going to serve the vegetarians at my backyard barbecue?” Until recently, this increasingly prevalent problem has often been solved with a green salad, vegetarian baked beans and maybe a dried-out frozen veggie burger. But now, there are a variety of new cookbooks that can help home chefs serve up tasty and healthy fare that even nonvegetarians will find appealing. Andrea Chesman, author of “The New Vegetarian Grill,” said she noticed that “people were at a loss when it came to putting together vegetarian meals, especially when one person was a vegetarian and the rest were meat eaters. It seemed they would focus on the meat, with maybe one veggie and a salad, and that was really boring.” Chesman, who grew up in Troy but now lives in Vermont, says vegetables are easy to prepare outdoors, as long as you have one essential piece of equipment. “If you buy a vegetable grill rack, it gives you an enormous amount of versatility, and it’s inexpensive .?.?. $15, $20,” she said. “Look for an enamel-coated one.”In simple terms, a vegetable grill rack is a metal sheet with holes cut out that sits on top of the regular grill. It allows you to cut vegetables into smaller pieces, so that smoke and flavor can penetrate the food, but it keeps the pieces from falling into the flames. It’s also helpful for foods that tend to stick, such as pizza, tofu and veggie burgers. For the cook just starting to experiment with vegetarian cuisine, Chesman recommends Portobello mushrooms, lightly oiled, grilled and served on a bun with onions and barbecue sauce. Homemade lentil burgers can be prepared in advance and cooked on the grill along with traditional burgers and hot dogs. But she also advises beginners to think outside the bun.“I really love all the sandwiches in my grill book,” Chesman said. “Mushroom steak sandwiches with blue cheese dressing. That’s a really great sandwich. Grilled peppers, big slabs of bell peppers, are also delicious on sandwiches. Eggplant is very easy and delicious and rewarding. And they’re really easy to make.” The host of the Food Network’s “Semi-Homemade Cooking with Sandra Lee” agrees that vegetarian dishes can be both easy to prepare and tasty enough to be served to everyone.“Just because it’s a vegetable doesn’t mean that it has to be bland,” Lee said. “Grilled asparagus is fantastic with a spicy mustard dipping sauce. Instead of marinating meats, try substituting a hearty vegetable like a Portobello mushroom.”Lee’s new book, “Sandra Lee Semi-Homemade Grilling 2,” contains a whole chapter on “Veggies and Sides.” And her Food Network show recently featured “Drive-In Walnut Burgers,” a treat she remembers from her childhood visits to Rudy’s Drive-In in La Crosse, Wis. But she said the vegetarian lifestyle is one she’s long been familiar with. “My Grandma Lorraine was a vegetarian. While other mothers were cooking pot roast, she’d roast a medley of vegetables and toss them with yogurt, dill, Italian seasonings, experimenting with all kinds of different flavors,” she said. “Whether or not someone is a full-time vegetarian, it’s certainly a great way to add lots of essential vitamins and fiber to your diet, and there are so many creative options now — more than ever!”

vegetables dryer Wisconsin crop producers seem to have hit another snag in theirattempt to have a growing season this year. Cooler temperatures andsome areas of frost slowed crop emergence, even though we have seena dry period in the weather during the past week. The state'sagriculture department puts soil moisture conditions at threepercent very short, 26 percent short, 64 percent adequate, andseven percent surplus. The weekly crop report indicates that most counties reported cornplanting nearing completion with 80 percent planted and 24 percentemerged. Spraying of pre-emergence herbicides had started. Soybeanplanting was a little over half-way finished, with plantingreported at 55 percent complete and emergence at three percent.Emergence was hindered due to hard, dry soil conditions. Oatplanting has neared completion with planting reported at 96 percentcomplete and 67 percent emerged. Small grains that were plantedearlier, including barley, are also emerging. Spring tillageprogressed very quickly with the dry conditions and was reported at87 percent complete. In most areas, alfalfa was reported as looking excellent and closeto harvest. Other areas reported development behind schedule due tothe cool temperatures. Winter wheat and winter rye continued tolook good, and spring wheat was reported as emerged. Winter wheatconditions were one percent very poor, three percent poor, 24percent fair, 43 percent good, and 29 percent excellent. Hay fieldscontinue to show slow growth due to below average temperatures andareas of frost. Some hay cutting in the Southcentral andSoutheastern areas of the state was reported. Pea and potato planting was in full swing and nearing completion.Fruit trees were showing blossoms, with some apple trees andstrawberries in full bloom. Some peas were being planted, with areport of early peas beginning to bloom. And most peas andvegetables were reported as being planted, although the ground wasstill too cold for pumpkin planting.

vegetable croquette Kids Summer Boot Camp: noon-3 p.m. June 3. Ages 8 and older make dishes that include handmade pasta and Italian spiced meatballs. The Epicurean Palette, 6137 E. Cave Creek Road, Cave Creek. $40. 480-488-4955. www.epicureanpalette.net. Five Star Dining: 6-8 p.m. June 3. Prepare a gourmet meal. Menu includes steamed mussels in white wine and pan-seared baked lamb with honey mustard sauce. The Epicurean Palette, 6137 E. Cave Creek Road, Cave Creek. $75. 480-488-4955. www.epicureanpalette.net. Beer Cuisine Cooking Class and Dinner: 5 p.m. June 3. Chef Scott Tompkins teaches a cooking class. Five-course menu features smoked pork loin and jalape?o and Negra Modelo-braised sirloin. Paired with beer. Benefits the Fight on Parkinson's Disease. Reservations required. Skye, 16844 N. Arrowhead Fountain Center Drive, Peoria. $100. 623-334-0010. www.skye-restaurant.com. Pasta Dinners: 9:30 a.m.-12:30 p.m. June 3. Learn to make a variety of pasta dishes including linguine with grilled shrimp and chicken picatta with angel-hair pasta. Sweet Basil Gourmetware and Cooking School, 10749 N. Scottsdale Road, Suite 101, Scottsdale. $50. 480-596-5628. www.sweetbasilgourmet.com. Thai Specialties: 6:30-9:30 p.m. June 3. Fans of Thai food can make dishes includin crisp friend okra with chili fish sauce, and thai-basil ice cream with Muscatel wine fruit compote. Sweet Basil Gourmetware and Cooking School, 10749 N. Scottsdale Road, Suite 101, Scottsdale. $55. 480-596-5628. www.sweetbasilgourmet.com. Contemporary French: 9:30 a.m.-12:30 p.m. June 4. French cuisine is prepared, including fresh tomato soup with herbed creme fraiche and roasted salmon on shaved fennel. Sweet Basil Gourmetware and Cooking School, 10749 N. Scottsdale Road, Suite 101, Scottsdale. $50. 480-596-5628. www.sweetbasilgourmet.com. Mediterranean Specialties: 6:30-9:30 p.m. June 4. Regional specialties are prepared including Mediterranean chicken salad with eggplant, tomatoes, feta and Kalamata olives, and roasted chicken and fennel served with couscous. Sweet Basil Gourmetware and Cooking School, 10749 N. Scottsdale Road, Suite 101, Scottsdale. $55. 480-596-5628. www.sweetbasilgourmet.com. Eggstraodinary Breakfast Dishes: noon-2 p.m. June 5. Learn to prepare breakfast dishes, such as crab omelet roulade and gingerbread pancakes. The Epicurean Palette, 6137 E. Cave Creek Road, Cave Creek. $60. 480-488-4955. www.epicureanpalette.net. Mozzarella and Market With Chef Joe Goetze: 6-9 p.m. June 5. The class features the making of homemade mozzarella as well as artisan breads and dessert. Love'n The Kitchen, 4609 E. Kirkland Road, Phoenix. $75. 602-374-4988. loventhekitchen.com. Cooking Classes: 6 p.m. Thursday, June 5-12. Class includes a cooking demonstration, recipes, entertainment, seeds, a four-course meal and wines. Razz's Restaurant and Bar, 10315 N. Scottsdale Road, Scottsdale. $150 for both classes; $85 for one class. 480-905-1308. Italian Garden Cooking: 9:30 a.m.-12:30 p.m. June 5. Use ingredients found in a summer Italian garden to prepare a variety of dishes including ricotta ravioli with sage-butter sauce, and marinated-mozzarella grilled shrimp with sun-dried tomatoes and radiatore pasta salad. Sweet Basil Gourmetware and Cooking School, 10749 N. Scottsdale Road, Suite 101, Scottsdale. $50. 480-596-5628. www.sweetbasilgourmet.com. Ladies Night Out: 6:30-9:30 p.m. June 5. A culinary party for the ladies. Prepare party foods including steak bites with Bloody Mary dipping sauce, and creamy-chicken mini- pitas. Enjoy the food with berry martinis afterward. Sweet Basil Gourmetware and Cooking School, 10749 N. Scottsdale Road, Suite 101, Scottsdale. $55. 480-596-5628. www.sweetbasilgourmet.com. Lunch and Learn Demonstration: noon-1 p.m. June 6. Watch a preparation of shrimp fra diavalo with spaghetti, lemon and Parmesan and a dessert of layered chocolate-cream cakes with white- chocolate zabaglione to be enjoyed afterward. Sweet Basil Gourmetware and Cooking School, 10749 N. Scottsdale Road, Suite 101, Scottsdale. $24. 480-596-5628. www.sweetbasilgourmet.com. Gourmet Group: 6:30-9:30 p.m. June 6. Invite a cooking partner and create light gourmet dishes including chilled tomato soup with cilantro cream, and berry cobbler with cinnamon ice cream. Sweet Basil Gourmetware and Cooking School, 10749 N. Scottsdale Road, Suite 101, Scottsdale. $125 per couple. 480-596-5628. www.sweetbasilgourmet.com.

Vegetable Processor This rule would revise the reporting requirements for imports ofcommodities regulated under SEC 608(e) (hereinafter referred to as"8e") of the Agricultural Marketing Agreement Act of 1937. Thesechanges would require that the inspection certificates generatedfor each lot of such commodities include the Entry Number from theCustoms and Border Patrol (CBP) documentation that accompanies thatlot. The proposed changes would also require that importers ofraisins, dates, and dried prunes report products exempt from 8eimport regulations on AMS Form FV-6--"Importers' Exempt CommodityForm," which is the same form that is currently used by importersof all other commodities exempt from 8e import regulations. Thisproposal also announces the Agricultural Marketing Service's (AMS)intention to request revisions to a currently-approved informationcollection for specified exempt import commodities. These changesare intended to streamline the tracking of imported products andprovide uniformity in electronic reporting systems used by theindustries and the Department of Agriculture (USDA). EFFECTIVE DATE: Comments must be received by July 29, 2008.Pursuant to the Paperwork Reduction Act, comment on the informationcollection burden that would result from this action must bereceived by July 29, 2008. ADDRESSES: Interested persons are invited to submit writtencomments concerning this proposal. Comments should be sent to theDocket Clerk, Marketing Order Administration Branch, Fruit and Vegetable Processor. SUPPLEMENTARY INFORMATION: This proposed rule is issued undersection 8e of the Agricultural Marketing Agreement Act of 1937, asamended (7 U.S.C. 601-674), hereinafter referred to as the "Act."Section 8e provides that whenever certain commodities are regulatedunder Federal marketing orders, imports of those commodities intothe United States are prohibited unless they meet the same orcomparable grade, size, quality, or maturity requirements as thosein effect for the domestically produced commodities. To ensure thatthese requirements are met, the Act also authorizes USDA to performinspections and issue inspection certificates for such importedcommodities. Parts 944, 980, and 999 of title 7 of the Code of FederalRegulations (CFR) specify the information that should be includedon each inspection certificate issued for regulated imports offruits, vegetables, and specialty crops, respectively. Part 999further specifies which forms importers should use to report toUSDA and CBP imports of raisins, dates, and dried prunes that maybe exempt from other 8e requirements. Exempt commodities are thosewhich may be imported for purposes such as processing, donation tocharitable organizations, or animal feed. Under the import regulations contained in parts 944, 980, and 999,inspection certificates issued for imports of certain fruits,vegetables, and specialty crops, respectively, must includespecific information about the lot being inspected. In addition tostating whether the lot meets the import requirements, suchinformation as the date and place of inspection; the name of theapplicant; and the variety, quantity, and identifying marks of thelot inspected are required. Currently, many inspectors note the customs Entry Number pertainingto the lot being inspected, which is taken from the customsdocumentation accompanying that lot, in the "Remarks" section orelsewhere on the inspection certificate. The unique Entry Number isgenerated for each lot by CBP, and may be found on any one of thevarious forms used to report imported lots of fruit, vegetable, andspecialty crop commodities. USDA has found that the Entry Numberprovides an efficient way to identify individual lots ofcommodities and to cross-reference all the documents pertaining toeach lot. If, for instance, a certain lot fails to meet importregulations when first presented, it may be reworked and presentedfor inspection a second time. The Entry Number is used to tie boththe original and any succeeding inspections to that lot.Additionally, if a lot that fails to meet import requirements isdiverted to another market or destroyed, USDA and the importer canuse the Entry Number to track that lot through the process. This rule would make the inclusion of the customs Entry Number onall pertinent inspection certificates mandatory. Including theEntry Number on inspection certificates would allow importers tomore easily demonstrate that the requirements have been met foreach lot of regulated commodity imported into the United States.This action would also allow USDA to more easily track importedlots. Under the import regulations contained in parts 944, 980, and 999,individual lots of some imported commodities may be exempt from 8eregulations if they are to be used in the processing of otherproducts or consumed through some other exempted use, such as bycharitable organizations or as animal feed. However, importers andreceivers are still required to declare intent to import thosecommodities into the United States to CBP and USDA. Mostcommodities are reported using the generic Form FV-6--"Importer'sExempt Commodity Form." Exempt imports of two commodities--raisins and dates--are currentlyreported on forms unique to those commodities. Exempt imports ofraisins are reported on Raisin Form No. 1--"Raisins--Section 8eEntry Declaration" and Raisin Form No. 2--"Raisins--Section 8eCertification of Processor of Reseller." Exempt imports of datesare reported on Date Form No. 1--"Dates--Section 8e EntryDeclaration" and Date Form No. 2--"Dates--Section 8e Certificationof Processor of Reseller." The 8e regulations for dried prunes were indefinitely suspended onMay 27, 2005. The suspended language in SEC 999.200 specifies thatexempt imports of dried prunes are reported on Prune Form No.1--"Prunes--Section 8e Entry Declaration" and Prune Form No.2--"Prunes--Section 8e Certification of Processor of Reseller."Those forms would be used if the suspension was lifted in thefuture. This rule would change the reporting requirements for imported lotsof raisins, dates, and dried prunes that are exempt from other 8eregulations by replacing the commodity-specific import declarationforms described above with the generic Form FV-6. The informationcollected on Raisin, Date, and Prune Forms 1 and 2 is the same asthat collected for other commodities reported on Form FV-6. In itsconversion to the use of electronic reporting systems, USDA isadopting the use of an electronic Form FV-6 to monitor imports ofregulated commodities that are exempt from the import requirements.Replacing the existing raisin, date, and dried prune Forms 1 and 2with the generic Form FV-6 would enable USDA to streamline itsoperations by collecting information electronically and eliminatingunnecessary forms. The purpose of the RFA is to fit regulatory actions to the scale ofbusiness subject to such actions in order that small businesseswill not be unduly or disproportionately burdened. Marketing ordersissued pursuant to the Act, and rules issued thereunder, are uniquein that they are brought about through group action of essentiallysmall entities acting on their own behalf. Import regulationsissued under the Act are based on those established under Federalmarketing orders. Small agricultural business firms, which include importers andreceivers of these commodities, have been defined by the SmallBusiness Administration (13 CFR 121.601) as those having annualreceipts of less than $6,500,000. It is likely that the majority ofthese importers and receivers may be classified as small entities. This rule would revise the reporting requirements for imports ofcommodities regulated under section 8e by requiring that the EntryNumber from the CBP documentation that accompanies each shipment isincluded on all inspection certificates pertaining to that lot.Specifically, regulations under part 944 pertaining to imports ofavocados, grapefruit, table grapes, kiwifruit, oranges, freshprunes (plums), and olives; part 980 pertaining to Irish potatoes,onions, and tomatoes; and part 999 pertaining to dates, walnuts,dried prunes, raisins, and filberts (hazelnuts) would be revised. Requiring that the customs Entry Number be included on theinspection certificates should have very little impact on importersor receivers. The customs documentation containing the Entry Numberassigned to each shipment normally accompanies the shipment andshould be available at the time of inspection. The inspector wouldnote the Entry Number on the inspection certificate. This isalready being done by many inspectors. The inspection certificateis completed by Federal or Federal-State employees. Therefore,there is no regulatory burden on small entities.

herbal tea This page on HeraldTimesOnline.com requires a subscription toaccess. Access can originate either from a subscription to this web site,or from a free online account provided to Herald-Times homedelivery subscribers who take the paper seven days a week. Full news & information access, 24 hours a day, 7 days aweek Up-to-date news during the day Complete access to searchable news archives dating back toApril of 1988 Access news from home, work, and while traveling Find newspaper ads and web-only special features Easy, safe and secure online payment with a credit card Accounts do not auto-renew, you can subscribe just when youwant to