US Economy - History Proves the US Dollar Will Fail

Throughout world history currencies have come and gone. In fact, absolutely no currencies from ancient history have survived and as time goes on, the length of time currencies survive and continue is getting shorter and shorter; the average life span of a currency to is currently 30 years.

The current U.S. dollar currency has been around for over 100 years. So the current U.S. currency has far surpassed the life expectancy of the average currency. However, some economists think that the U.S. currency started over again when the U.S. currency was taken off the gold standard in 1971.

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Prior to 1971 the U.S. dollar was backed by gold and now all the U.S. dollar is backed by is the "good faith and credit of the United States." And most people right now, with good reason, are questioning the "good faith and credit" of the U.S.

And just like the Weimer Republic, if the U.S. continues with its current fiscal policy of debasing the currency to pay for public works, social programs, and wars that it can't afford, if the U.S. continues to follow the same destructive path as the Weimer Republic, the U.S. will meet with the same outcome as the Weimer Republic.

At the beginning of World War I, Germany went off the gold standard and suspended the right of its citizens to redeem their currency (the mark) for gold and silver. Like all wars, World War I was a war of and by the printing press.

The number of marks in circulation in Germany quadrupled during the war. Prices, however, had not kept up with the inflation of the currency supply. So the effects of this inflation were not felt.

The reason for this peculiar phenomenon was because of times of uncertainty people have a tendency to save money. World War I was definitely a time of uncertainty. So even though the German government was pumping tons of currency into the system, no one was spending it---yet.

But by war's end, confidence flooded back along with the currency that had been on the sidelines, and the ravaging effects worked their way through the country as prices rose to catch up with the previous monetary inflation.

Just before the end of the war, the exchange rate between gold and the mark was about 100 marks per ounce. But by 1920 it was fluctuating between 1,000 and 2,000 marks per ounce. Retail prices shortly followed suit, rising 10 to 20 times.

Anyone who still had the savings they had accumulated during the war was accumulated the war was bewildered when they found it could only buy 10 percent or less of what it could just a year or two earlier.

Then, all through the rest of 1920 and the first half of 1921, inflation slowed, and on the surface the future was beginning to look a little brighter. The economy recovering, business and industrial production up.

But now there were war reparations to pay, so the government never stopped printing currency. In the summer of 1921 prices started rising and by July of 1922 prices had risen another 700 percent. This was the breaking point.

And what broke was people's confidence in their economy and their currency. Having watched the purchasing power of their savings fall by 90 percent in 1919, they knew better this time around. They were smarter; they had been here before.

All at once, the entire country's attitude toward currency changed. People knew that if they held on to their currency for any period of time they'd get burned...the rising prices would wipe out their purchasing power.

Suddenly everybody started to spend their currency as soon as they got it. The currency became a hot potato, and no one wanted to hang on to it for a second.

The government was caught in a downward economic spiral. A point of no return had been passed. No matter how many marks the government printed, the value fell quicker than the new currency could enter into circulation. So the government had no choice but to keep printing more and more and more.

By late October and early November 1923, the German financial system was breaking down. A pair of shoes that cost 12 marks before the war now cost 30 trillion marks. A loaf of bread went from half a mark to 200 billion marks. A single egg went from 0.08 mark to 80 billion marks.

The German stock market went from 88 points at the end of the war to 26,890,000,000, but its purchasing value had fallen by more than 97 percent.

Only gold and silver outpaced inflation. The price of gold had gone from around 100 marks to 87 million marks per ounce, an 87 trillion percent increase in price. But it is not price, but value, that matters, and the purchasing power of gold and silver had gone up exponentially.

When Germany's hyperinflation finally came to an end in November 1923, the currency supply had grown from 29.2 billion marks at the beginning of 1919 to 497 quintillion marks (yes, that's a real number), an increase of the currency supply, however, had dropped 97.7 percent against gold.

The poor were so before the crisis, so they were the least affected. The rich, at least the smart ones, got a whole lot richer. But it was the middle-class that was hurt the most. In fact, it was all but obliterated.

But there were a few exceptions. Those who quickly adapted to a world they had never seen before, a world turned upside down, prospered. It didn't matter what class they came from, poor or middle-class, if they could adapt, and adapt well, they could become wealthy in a matter of months.

At this time, an entire city block of commercial real estate in Berlin could be purchased for just 25 ounces of gold (0). The reason for this was that those who held their wealth in the form of currency became poorer and poorer as they watched their purchasing power destroyed by the government.

On the flip side, those who held their wealth in the form of gold watched their purchasing power increase exponentially as they became wealthy by comparison.

Here is the important lesson: During financial upheaval, a bubble popping, a market crash, a depression, or a currency crisis, wealth is not destroyed. It is merely transferred.

Therefore, those who hold onto "real money" (gold and silver), instead of currency (the mark, dollar, etc.), will and have reaped the rewards many times over.

US Economy - History Proves the US Dollar Will Fail

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One of the Best Business Woman in United States History - Oprah Winfrey

Oprah Winfrey on Competition

"I can't deny that Jerry Springer supposedly beating us didn't affect me. There was a point where I felt like, Golly, you work so hard, you try so hard and the people say they want meaningful television and then Jerry Springer ends up beating you. It was disturbing."

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Oprah Winfrey has one of the more interesting backgrounds of some of the other famous people whom we've discussed. More or less, Oprah spent her childhood being both physically and psychologically beaten. Most do not come out of this type of background to become the first black female billionaire. Somehow, she did.

The best thing about this quote is that it is spot-on in regards to business. To be successful, you must be tremendously focused on your goals and becoming the best at what you do. In business, if you are not striving to be the absolute best in the business, you will never truly reach your full potential. If you are striving the be best and maybe come up in the top 5, you put up a hell of a fight and got a lot further than you would have if you didn't actively want that goal. Though, the type of "disturbing" Oprah is referring to is becoming so good at what you do that you don't understand why somebody beat you, even if it meant that you were still the number 2 rated show in the entire country in your time-slot and could retire that day (at the time) a near billionaire.

When our team sets out to fill a particular account, the drive doesn't come from money, it comes from the fact that if we don't fill the accounts which we take on, we are not the best. It makes me feel uneasy thinking about this. Though, in the end, it just makes me fight harder.

What Younger Professionals Can Bring Away From This

For you younger professionals out there, I can promise you that if you are just chasing money, wealth will never come. Money comes from passion (like Oprah discussed having a hard time being 2nd), hard work and a competitive nature within. If you make a lot of money, that is great, but do not talk about it to others. If you don't make a lot of money, that is just as well, however don't look up to people simply because they have more money.

Regarding the business, I could currently tell you a few things about money: I know we are quite profitable and don't carry an ounce of debt, though I don't ask for a figure. I know we are doing better than last quarter, I have this number in a percentage, however don't care to calculate it to dollars. I have a rough estimate of what the office costs per month, though could not tell you within 0 of the figure. The money comes from the passion, not the other way around. I remember an old college roommate of mine quoted his father saying, "you could be the best garbage man in the world and you would make 1 million dollars."

One of the Best Business Woman in United States History - Oprah Winfrey

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Indian Motorcycles - A Brief History

At the beginning of the twentieth century, Springfield Massachusetts saw the birth of a legend in the shape of 'The Indian Motorcycle Manufacturing Company'; its most famous models being the 'Scout' and the 'Chief', the latter being in production for an incredible thirty-one years.

The founders of the company, which was originally known as the 'Hendee Manufacturing Company', were George M. Hendee and Carl Oscar Hedstrom, a pair of former bicycle racers who joined forces to produce a 1 ¾ horsepower motorcycle. Sales began slowly, but soon increased giving the company a solid platform to build upon. These early bikes were belt-driven and by 1903 were performing well enough to allow Hedstrom to create a new motorcycle speed record of 56mph.

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Aurora of Illinois supplied the engine that would power the 'Diamond framed Single', which carried the rich red that would become synonymous with Indian. Introduced in 1902, sales rose to 32,000 in 1913. 1907 saw the introduction of a V-twin which, along with Erwin 'Canonball' Baker would set many long distance records culminating with a trip from San Diego to New York in a record time of 11 days, 12 hours and ten minutes. As is the case today, competition inspired technical innovation and Indian went from strength to strength, winning the Isle of Man TT race in 1911. Not only that, but Indians finished second and third too.

The Indian Chief and Scout appeared in the early 1920's and went on to become the flagships of the company. By this time, both Hendee and Hedstrom had left the company. Both bikes won the admiration of the public, not only for their looks, but also for their durability, hence the saying, 'You can't wear out an Indian Scout, or its brother the Indian Chief. They are built like rocks to take hard knocks; it's the Harleys that cause the grief'.

By 1930 Indian had teamed up with 'Dupont Motors' who ended the production of Dupont cars to put every ounce of energy and resource into the development of the Indian. Their links with the paint industry saw a dramatic increase in colour choice, with 24 on offer by 1934. This is the time when the distinctive Indian head-dress logo first saw light of day on the tanks of the machines, and it wasn't long before the Indian factory became known as the 'Wigwam'.

By 1940, Indian has almost rivalled its major competitor Harley Davidson in sales. The company also produced engineless bicycles, air conditioning equipment, aircraft engines along with many other lines. This year also saw the introduction of the skirted fenders which were to define Indians for years to come. Another innovation that arrived at this time was the sprung frame which made the machine far superior to the Harley of the day. In its basic form, the Chief could reach 86mph, but with a little tuning over 100mph was possible.

Ralph B. Rogers was the leader of a consortium which bought a controlling interest in Indian in 1945, and on November 1st Dupont officially handed control to Rogers. Unfortunately Rogers discontinued the Scout to concentrate on models such as the 149 Arrow, the Warrior 250 and the Superscout 249. These bikes suffered from poor quality and a lack of development and by 1949 production had almost ground to a halt. In 1953 manufacturer of all Indian's models was ceased and the import of the 'Royal Enfield' from England began. These models were badged and sold as Indians throughout the rest of the decade. Later, the Indian name became the property of a company that imported 'Matchless' motorcycles, however the Indian name wasn't used.

In the 1960's, one Floyd Clymer began to use the Indian name on imported bikes from Italy, apparently without buying the trademark from the last known owner. When Clymer died in 1970, his widow sold the mark to Los Angeles attorney, Alan Newman who continued to import Italian machines, and later bikes from Taiwan, but by 1975 the company was in trouble and in 1977 was declared bankrupt. A legal battle ensued for the rights of the brand name, and eventually in 1988 the Federal Bankruptcy Court in Denver cleared the way for 'Gilroy' to resume the production of Indians. These bikes became known as the 'Gilroy Indians'. In 2006, a London based company took control and created a new factory in Kings Mountain, North Carolina. Plans are being drawn up to produce a new chief, something we all look forward to.

Maybe the glory days of Indian will return, but we can't leave off without mentioning Bert Munro from New Zealand, who in the 1960's, with the aid of a 1920's Indian Scout created numerous land speed records as seen in the 2005 movie 'The World's Fastest Indian'

Indian Motorcycles - A Brief History

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New Yorker Gumbo - How To Make Great Gumbo With Just A dinky History Thrown In

This narrative and gumbo formula was created out of necessity. To start with, making Gumbo was the given rejoinder to my asked questions of "what the heck to do next with a leftover roasted chicken to other well-seasoned foodies, and secondly, I needed to learn a exiguous thing or two about Gumbo making and creating. I learned a lot and I notion so very of the dish and about Gumbo I had to share it with you.

I may have been born in the south, but moved up north long before I began to teethe, so I never got to try authentic gumbo when I lived down South. That has never stopped me though, to eat and try any gumbos in my life up until now. A few nights ago, I made my first gumbo - I was visiting a friendly food website called Grouprecipes.com where we all share in our formula and food stories and I had left over chicken from the lemon hoisin roasted chicken I had made the night before.

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So I put a request out to the other foodies, what can I do with left over chicken - to my surprise and to their generosity, I received lots of ideas - make chicken pot pie, chicken salad, chicken quesadilla but one idea in singular stood out: Make a Gumbo.

Now, I knew I never tried making gumbo before and I knew enough that it is all about the roux. I read any recipes that night and learned there are as many gumbo recipes out there as there are perfect cooks who de facto know how to make not only the perfect roux for gumbo, but the best gumbo out there their side of their county.

History of Gumbo: Now what the heck is gumbo I notion and where did this dish come from, what was its history? Gumbo is all the time served with rice and all the time is thickened while dark in its color (not like the color of a chicken pot pie filling). I primarily knew it as not only a beloved dish from the South but that Gumbo is a huge staple signature dish of Southerners, many who will share their Gumbo with you with their Southern hospitality at any time but will covet their formula and keep that a secret and that's the truth.

I also learned while my study is that there is some disparity in the history as to either this gumbo dish is of creole or Cajun origin or even if it was a take off from the bouillabaisse (think fish stew) that the French Settlers loved. Recall the Louisiana purchase from your history class? The French Settlers story suggests that since some of the ingredients were not readily ready that they were used to having in their beloved bouillabaisse, the French Settlers replaced from the local fare, and after a hundred years, this dish turned into it's own signature stew which we now know as Gumbo.

Though the more beloved history is that Gumbo takes its' history from West African Cooking since the word gumbo is derived from the word, "okra" which was not only introduced to America by West Africans, but as it was then and as it is now, Okra is still used to thicken 'gumbo' in many recipes. This is far closer to the truth of the origin of Gumbo and many of the linked recipes still continue to use okra as an supplementary thickener along with the roux.

Furthermore, Gumbo is a singular important food of choice while Mardi Gras, and most beloved chefs of gumbo regardless of class, status or excellent choice of ingredients will make Gumbo on a fairly quarterly basis.

There are any main types of Gumbo: chicken and sausage, seafood and all vegetarian. But do note, you will see a huge composition of ingredients as well as dissimilar recipes for Gumbo as you gawk for Gumbo ideas out there in cyber land. And although it is a one pot 'Cajun' or 'Creole' social concoction, it can include as many or as few main ingredients but it all begins with a well-made roux.

So what in the world in a roux? Roux is a thickener, and is used to make everything from pan gravy, sauces to the safe bet point here Gumbo. Roux is a composition of oil/butter and flour, gently cooked approximately all the time in the same pot the gumbo will be cooked in. This composition is cooked gently over the stove top until it is (depending upon formula I noticed) milk chocolate color to dark chocolate color - but never burnt! I ready many times, if the roux is burnt, throw out and start again. Also interesting, the time it might take for the roux to get its color can be anywhere from 12-60 minutes all depending upon your pan, the heat under it and even the type of oil and shortening you use. Imagine, stirring for the length of time of 60 minutes. Yikes! But I am sure there are few Gumbo Perfectionists out there that swear (if they were to share) that is takes them no less than 30 minutes to make their roux.

Lastly about the roux, I did noticed that I took it slowly, and at about 17 minutes, the roux swiftly turned the accurate color - it was all of the sudden - I note this in particular, since nothing seemed to be happening, and as soon as I turned my whisk over to the boyfriend, it swiftly happened - so be forewarned. Since it is safe bet and stated in many recipes, you do not want to burn the stuff - but the cooked and browned roux is what the base of any great gumbo is. After that, it's all downhill as for the ease in making your gumbo.

So, I wanted not only to make Gumbo tonight, but being me, I will happily share my recipe, the flavors were complex, the gumbo thick, and with the extra exertion needed, it was sure well worth all of it. The list of ingredients (for the Gumbo Purists especially) please forgive my New York nature as this formula will include some 'Italian' known ingredients minus the beloved okra, but it made for one heck of a Gumbo I am proud to serve and have named my formula The New Yorker Gumbo!

This is a dish you might want to make on a weekend, since fresh broth de facto makes the dish, and the needed time it might take you to get the roux perfect - so let's get to it already! But it de facto only took a total of an hour and half - but I am sure the longer you cook your Gumbo, the good it is.

In rescue some time, important tips to remember:

Sliced up the bacon and Italian sausages (except for the suprasatta) is easier if they are slightly frozen. I cooked up my bacon, then the sausages all the while as the broth was being made as I chopped up my vegetables. This allowed me to have the critical time to pay sole attention to the roux creating process. If you burn your roux, stop, wash out your pan and start again - I have read this too many times in all the recipes I read so this de facto is important - as your Gumbo will taste burnt. The seasoned 'oil' from the left over cooked bacon and sausage de facto also made a nice addition to the flavors in using easy olive oil or butter. I poured out all the oil left from the cooked meats, then remeasured and put back that which was needed to generate the roux. You should make your Gumbo along with the roux in a heavy deep soup crock for best results. I know, that's one long list of ingredients below. Believe it or not, I had all of this ready to me in my cupboards and fridge when I made my Gumbo, so some of you might have to shop a little, but again as I mentioned - this dish is so staggering you will be hooked!
Ingredients:

2-4 cups cooked riced (warm and set aside ready for serving when the time comes) 2 cups fresh chicken and shrimp broth (the how to's are below) 1-1/2 cup cut up cooked breast of chicken 4 sweet italian sausages - sliced thin 2 hot italian sausages - sliced thin 2 inches or more of sweet or hot suprasatta sausage (thinly sliced and cut into fourths) (Found in your Italian Deli's - you can have them slice it or do it yourself at home, just make sure if there is a 'skin' - it's been removed) 6 slices of bacon (thick sliced is best) 2-3 large shrimp per someone de-veined but with tails and shells still on 1 large onion 1 big red sweet pepper 2 green sweet peppers 1 large can of diced tomatoes (14.5 ounce can) 1 small can of tomato paste (6 ounce can) 4 shakes of red chili flakes several shakes each of Tabasco & Franks hot sauce 1/2 cup good red wine 1-1/2 tablespoons 'better than bouillon' beef flavor - it is a thick paste and basis for broths - found in the soup section of your grocery shop - and comes in a collection of flavors. 2 cups water (if you are not using the broth) 1-2 tablespoons salt 4 tablespoons all purpose flour 4 tablespoons bacon and sausage fat 4 (+) cloves of garlic - freshly minced 3 scallions minced 1 teaspoon all spice (whole seed pods - preferred) 1 teaspoon or more cumin 1 teaspoon of old bay seasonings 2 tablespoon freshly chopped parsley 2 bay leafs 2 or 3 tablespoons Worcestershire sauce 1-1/2 teaspoon chili powder 1/2 teaspoon freshly ground black pepper 1/2 teaspoon basil 1/4 teaspoon ground cloves

Directions

Make your broth, add whole chicken breasts, or chicken parts, one bay leaf, a cut up carrot, a cut of stalk of celery, sage, a consolidate of whole all spice 'seeds', salt and pepper. Once boiling, add whole shrimp (with heads if you can find them) Let boil three minutes, then take out shrimp immediately and set shrimp aside. Once shrimp has cooled enough to handle, take off shells, heads and return all shells, heads and tails back into your broth and let it continue to cook on simmer. While your broth is cooking away, let's get going on the meats for your Gumbo. Slice up your bacon, and add a drizzle of olive oil into your cold pan that you are to make your gumbo in. Cook bacon. Once cooked, spoon out bacon. Add all sliced thin sausages into pan and let brown, turning them over now and then. Once browned, set aside. While your bacon and sausages are cooking, cut up the onions, peppers. Pour off all oil left in pan, then part oil to have the needed 4 tablespoons of oil/fat and put back into your pan. Add your 4 tablespoons flour slowly. Over medium heat, stir with a whisk. While cooking your roux over a med-low heat, whisking constantly, for approximately 12 to 15 minutes, until it turns the color of rich milk chocolate. This may take longer - try not to rush things by putting the heat up high - you will plainly end up burning the flour. Once roux is at the right color, add the onions, bell peppers, celery, garlic, and all of the 'dry' seasonings to the roux and continue cooking and stirring for 5 minutes or until the vegetables turn tender. Add the diced tomatoes from the can along with all its juices along with the tomato paste. Add the drained chicken/shrimp stock and all remaining wet ingredients such as the worcestershire sauce and hot sauces. Add the smoked sausage and cut into chunks of cooked chicken and continue cooking for about 60 minutes at least, stirring occasionally. Don't forget the bay leaves. Add any and all other ingredients not already added to your gumbo in the making. Add cooked shrimp to Gumbo 3-5 minutes before serving to warm through. Serve up your gumbo and pour over your rice. Top with fresh cilantro and make sure some extra hot sauce is ready to those who like the extra kick.

Here are some enthralling Gumbo-related Links and Sources for this narrative I found:
http://whatscookingamerica.net/Soup/GumboSeafood.htm http://whatscookingamerica.net/History/GumboHistory.htm http://www.gumbocity.com/

As all the time feel free to leave your comments, ask questions and share your ideas. I look send to hearing from you! -Divaliscious (aka Leah Quinn)

New Yorker Gumbo - How To Make Great Gumbo With Just A dinky History Thrown In

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Spirulina Facts - What is Spirulina, Nutritional Content and History

Spirulina Facts That Will Interest You:

* Spirulina is a single-celled, microscopic blue green algae that is part of the cyanobacteria family. It grows in alkaline waters of South America, Africa and Mexico.

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* The name "spirulina" is derived from the Latin word for "helix" or "spiral"; denoting the physical configuration of the organism when it forms swirling, microscopic strands.

* Spirulina has been around for literally billions of years. They are some of the earliest and simplest life forms on the planet.

* Spirulina range in size from 2 to 8 microns, which is about the same size as a human blood cell.

* Spirulina is grown for the marketplace by commercial processors who grow these superfoods in vast water farms.

Spirulina Facts: Nutritional Content

* Spirulina is thought to contain every nutrient required by the human body, in near-perfect ratios.

* It is especially rich in vitamin E, vitamin C, beta carotene and B complex, including B-12 (not found in plant foods), and chlorophyll.

* Spirulina is also rich in essential fatty acids, carotenoids and minerals like calcium, iron, magnesium, manganese, potassium and zinc.

* It is recognized to be the most complete food source known; no other food contains as many nutrients as spirulina.

* It has more beta carotene than any other food, ounce-for-ounce.

* Spirulina has an abundance of phytonutrients, many of them not yet identified.

Spirulina Facts: Protein Content

* Spirulina has is the highest protein content of any natural food -- about 70%.

* It is also the world's most digestible natural source of high quality protein, far surpassing the protein bioavailability of beef.

* The absorption of each ounce of protein in spirulina is four times greater than the same ounce of protein in beef.

* Since it already contains three times more protein (by weight), that means that spirulina contains twelve times more digestible protein than beef.

* The protein found in this algae superfood is complete, containing all eight essential amino acids, unlike beans and other plant-based foods that typically lack some of the essential amino acids.

Spirulina Facts: Comparisons to Other Foods

* Spirulina has twice the B-12 content and 2 to 6 times the iron content of liver.

* It has 10 times more beta-carotene than carrots.

* One 3-gram serving provides more antioxidant activity than 5 servings of fruits and vegetables.

* Spirulina produces twenty times as much protein as soybeans when grown on equal-sized areas.

* It produces two hundred times as much usable protein as cattle ranching, acre per acre.

What are the Differences Between Chlorella and Spirulina?

Spirulina Facts - What is Spirulina, Nutritional Content and History

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