NEW YORK (PIX11) – Food delivery solutions can be a convenient alternative when it’s time to take in — even a lot more so when expecting or postpartum.
Two Asian American ladies are filling that hole although utilizing their cultural backgrounds to deliver healthful food items to new mothers and moms-to-be.
“Think traditional Chinese medicine fulfills Western nutritional science,” CEO and co-founder Irene Liu mentioned.
Chiyo gives nourishing foods to girls from their fertility to postpartum journey via Japanese food items remedy.
Liu’s relatives is from Taiwan, and she grew up consuming these distinct ingredients with no realizing the operate behind them until finally she observed her aunt ingesting them postpartum.
Although Liu has an fascination in diet, she’s not clinically skilled, so that’s why she messaged Jennifer Jolorte Doro, a private postpartum chef of Filipino descent, who she’d been following on Instagram.
“It truly was like great timing and I was extremely energized about it,” Doro reported.
Doro is the chief culinary officer.
The thought considered of through the pandemic has now gone nationwide, and they’ve served much more than 500 households.
Just one all set-to-go meal is quinoa lugaw which incorporates elements like shiitake mushrooms.
“Shiitakes are a definitely terrific supply of vitamin D,” Doro reported. “It’s probably 1 of the only meals sources of vitamin D, in particular if it’s cultivated wildly.”
Raw turmeric is also incorporated, which Doro suggests is a terrific anti-inflammatory and antioxidant. Ginger is also utilized.
“Ginger is genuinely excellent for assisting with digestion [and] combatting nausea,” Doro mentioned.
Chiyo’s pantry starter kit also has primary elements that they use in their every day foods like a salt substitute or gluten-cost-free soy sauce. There is also a recipe booklet for straightforward approaches to provide these same principles into your own kitchen.
They maintain the meals various due to the fact they say typically in this area, meals can be restricting and transactional when it ought to be a joyful time though having care of yourself.
The pair also recognizes that their demographic is affluent, which is why they’re functioning on producing their product extra obtainable by means of insurance and other implies.
In a new publication in Food items Microbiology, D’Amico and his team seemed at the skill of a protecting society named Hafnia alvei B16 to avert an infection by two Salmonella serovars, a grouping within just the Salmonellaenterica species. The serovars D’Amico studied are prevalent culprits in meals-borne illness outbreaks and are resistant to many antibiotics.
Pretty much instantly after the introduction of antibiotics like ampicillin, scientists commenced observing bacterial resistance to the drugs. By the mid-1990s, scientists have been figuring out multi-drug antibiotic resistance in the Salmonella serovars D’Amico examined.
“One of the major issues in foods safety, just like in human drugs is this emergence of superbugs,” D’Amico suggests. “And these distinct strains, as with a whole lot of Salmonella, have created resistance to most of the antibiotics we use in meals creation and human medication, so we needed to aim on them as a focus on.”
This new publication is an enlargement of D’Amico’s ongoing function finding out the use of protecting bacterial cultures to handle the expansion of pathogens in food solutions and impede their capacity to cause illness.
Protective cultures work simply because when bacteria are in the presence of other, identical germs, they develop antimicrobial metabolites. When a pathogenic bacterium detects the presence of these protecting cultures and their metabolites, it can enter a sort of “fight or flight” method. The pathogen can change its concentration to expressing genes vital to surviving the competitor and convert off many of the nonessential capabilities that allow it to bring about health issues this sort of as individuals essential to connect to and invade human intestinal cells.
Most of the protecting cultures on the market goal “Gram-positive” microorganisms rather than “Gram-negative” types. This distinction refers to distinctions in the framework of bacterial mobile walls. Gram-constructive protecting cultures are commonly most helpful against Gram-favourable pathogens, indicating there is a want for productive protecting cultures towards Gram-adverse pathogens, like Escherichia coli and Salmonella, as very well.
D’Amico’s lab previously identified Hafnia alvei B16 as helpful in inhibiting the development of both equally E. coli and Salmonella in milk. Hafnia alvei also properly stopped the expansion of a further pathogen, Staphylococcus aureus, and prevented it from creating contaminants – significant steps in the bacterium’s capability to cause sickness.
“What we learned from our previous work is that not only can these protecting cultures cease the progress of pathogens in diverse circumstances, in our situation it was in milk and dairy items, but they also had these impacts on the virulence of those people pathogens when they had been able to improve,” D’Amico suggests.
Hafnia alvei works in a different way than other protecting cultures. Most cultures develop antimicrobial metabolites that prevent the growth of competing microorganisms. But when Hafnia alvei’s metabolites have been included to a pathogenic culture, it did not end their growth as anticipated. But when the total Hafnia alvei bacterium was in the existence of E. coli or Salmonella, it did. This explained to the team it was inhibiting the pathogen’s expansion by means of some other system.
D’Amico’s lab located that progress in the presence of Hafnia alvei lowered the expression of virulence genes in Salmonella and diminished the pathogen’s means to subsequently invade human intestinal cells by almost 90{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889}. They also found that when Hafnia alvei attaches to intestinal cells, it does not end Salmonella from adhering to the cells, but guards them from invasion.
“Because the Salmonella could nevertheless adhere to, but not invade intestinal cells, this society could likely have stimulated people cells to safeguard themselves against the invading pathogen, so that could be a further mechanism by which these protecting cultures exert an impact,” says D’Amico.
D’Amico’s review did come across variances in gene expression and how the two serovars, S. Typhimurium and S. Newport, responded to the protecting lifestyle in milk.
For illustration, coculture with Hafnia alvei in milk prevented S. Typhimurium from adhering to intestinal cells but not the Newport serovar.
“We did locate some difference in between the two serovars, so it does seem like these effects are not essentially universal throughout Salmonella,” D’Amico says. “Even while they are incredibly comparable, they do differ ever so marginally. And some of those distinctions may well have an impression on the means of this lifestyle and other cultures to have an influence extra globally.”
One of the most delightful aspects of Korean foods is the amazing blend of entrancing flavors and exclusive spices. Hailing from the prehistoric period of pastoral and nomadic customs in Korea and southern Manchuria, the cuisine of Korea imitates an intricate assortment of rich natural ingredients and dissimilar cultural trends. Food from this region is widely curated on staples like rice, vegetables, and seafood. Meat is yet another delicacy that is relished in varied forms across Korea. Splendidly laced with sesame oil, soybean paste, garlic, anchovy paste, and many more, a majority of Korean foods are not only flavorsome, but the delights are equally hearty and wholesome. While rice is the backbone of this cuisine and can be savored at any time of the day, there is another plethora of Korean fare also available to thrill your palate. From numerous side dishes preserved over an inordinate length of time to several variations of Korea’s famed peppery cabbage, Korean cuisine shall surely appeal to you immensely.
While the great essences can be cherished in any classic resto, homemade relishes hold a specialty of their own. If you want to try some delightful and nourishing snacks from Korea, this is the right page for you. To give you an authentic taste of classic Korean smorgasbord, we have compiled a list of 8 exceptionally succulent Korean recipes that even beginners can tackle.
1. Candied Sweet Potato
With juicy and appetizing potato slices that have an impeccable amalgamation of saccharinity and crunchiness, this snack will make your taste buds rolling. Another name for this traditional treat is Goguma Mattang. The chunks of sweet potatoes are fried deeply and then coated in gleaming warm brown syrup. They turn out super crunchy on the outside and sizzling soft on the inside. Quite easy to prepare, this irresistible snack is served with the topping of chopped nuts or sesame seeds to counterbalance all the zests. Toss it during lunchtime or enjoy it between snacks to keep your gut packed and happy.
2. Corn Cheese
An easy-to-prepare recipe that is ready within a time frame of 20 minutes; this gooey corn cheese in the Korean style will make you smack your lips in just a few minutes. With minimal ingredients like unsalted corn kernels, chopped onions, red bell pepper, carrots, mayonnaise, kosher salt, and mozzarella cheese, this manages to be the most eminent Korean side dish that you can’t resist spooning. The bubble of baked cheese enhances the tang of this platter and is a much-adored appetizer in Korea. Give it a quick toss at home for a tempting snack or as a potluck starter. This dish can be consumed warm to finely enjoy the taste of soft melted cheese complemented with firm corn.
3. Chicken Soup
A bowl of hot soup can not only satiate your stomach rumbles but also provide you comfort and warmth while appeasing your soul. This Korean soup is prepared with the whole chicken. Made by bubbling beef bones and meat for quite a few hours and peppered with abundant flavors including ginger, garlic, and onion to incorporate additional layers of the essence. A hint of a few aromatic vegetables makes it quite soothing while adding up to its nutritional profile. The official name of this clear chicken soup is Dak Gomtang which is served with the garnishing of finely chopped scallions. Enjoy a hot steaming cup of this whole chicken soup on a chilled winter day, and give yourself much-needed coziness with every slurp.
4. Vegetable Tempura
Crispy sliced vegetables browned in Korean-style batter fusion, Vegetable Tempura is a traditional Korean dish that can be prepared in hardly any minutes. Being crusty, light, and airy, this Korean food includes thick sticks of vegetables like sweet potato, carrots, onions, and green onions. You can then soak it in a Korean-style batter primed with all-purpose flour, egg, potato starch, baking soda, eggs, and ice. Light sautéing or deep frying in vegetable or canola oil can also be done to get that ultralight crunchy texture. Enjoy with sides of soy sauce and vinegar. You can also serve this as a starter to your dishes or have it as the side to your main dishes. These crunchy aromatic vegetables are truly the best alternative to those lackluster stewed stews or soups. Serve it with a tangy dip to the fussy little eaters, and they will be licking their lips in no seconds.
5. Dakjjim
Dakjjim is a hearty and healthful dish renowned as the Korean braised chicken. Prepared by the style of slow cooking, this moist, tender, and warm chicken dish is brimmed with juicy and unique zest. Chop chicken, carrots, potatoes, onion, mushrooms, garlic, and ginger into a slow cooker and allow it to cook for 4 hours or more. A spicy and sweet sauce made from fresh or dried hot peppers can be used to marinate the chicken to escalate the blend of essences in the dish. Pour in the scallions and sesame oil and serve with freshly prepared rice or a simple salad. Also prominent by the name of Jjimdak, this extraordinary dish originates from the city of Andong and is known for its excellent source of protein and other health-boosting properties.
6. Bibimbap
A bowl that consists of all the salubrious items including rice, beef, egg, and veggies, Bibimbap is one of the most delightful saucers in the land of Korea. Bibim stands for “mixing,” while bap denotes “cooked rice.” A classic dish that uses an assortment of numerous veggies like zucchini, mushrooms, beef, and eggs, and is further tossed in spicy gochujang sauce, this is one of the Korean foods that only takes 10 minutes of preparation time. Holds the seamless combination of savory and spicy with the base of cooked white rice, you won’t miss a bit of this dish. Serve it to your friends and family, and they will surely slobber this delightful dish.
Who doesn’t hear of the illustrious Kimchi? Having its roots associated with the Silla Dynasty, this signature Korean dish has been admired and consumed for more than 2000 years. This spicy and tangy dish entails a range of Korean cabbage, pumpkin, radish, carrots, onion, ginger, and scallion. It is further accompanied by tangs of chili powder, crumpled garlic, and saline seafood. This mixture is further left for the process of fermentation to accelerate the sense of taste. A total of more than 200 luscious variants of Kimchi are found in Korea that can be consumed with dishes like white rice, porridges, soups, and rice cakes. It also works as the root basis of many dishes like kimchi stew, kimchi pancake, and stir fry rice.
8. Spicy Korean Style Cucumber
Super easy to make, this feisty and fiery pickle can be consumed as a side dish or can also be assimilated into several dishes like sandwiches, the sides of grilled meats, or scrambled eggs. Besides dishes, it can also be a perfect accompaniment for cocktails, such as a martini or bloody mary. Cucumber slices mixed with salt and piquant seasonings. Let it aside for a week or two to escalate the aroma and taste, and sprinkle with the vital ingredient of sesame seeds and oil along with a spoonful of granulated sugar. The official name of this side dish is Oi Muchim, and can typically be revelled with rice and meat.
9. Haemul Pajeon
Also known as the seafood scallion pancake, Haemul Pajeon is a savory dish that is served as an appetizer. Pa is referred to as scallion, and jeon is transcribed as pan-fried battered food. It is one of the most relished snacks in Korea that is often enjoyed before meals or as bar food. With sesame oil, lightly beaten egg, scallions, and chili pepper, this is yet another heartiest and mouth-watering dish that will surely make you fall in love with its texture and flavor. Serve hot off the pan with dipping condiments, dips, or sauces, and stuff it with the veggies of your choice if seafood items are not available.
10. Red rice cakes
Red rice cakes, also famed as Tteokbokki, is an orthodox customary dish on the streets of Korea. Chunky slices of boiled rice cake, chopped garlic and onions, fish cake, salt, and sugar are used in the preparation of this dish. A wide range of stir-fried vegetables in the dip of sweet and tangy red chili is also peppered in this dish. What makes this dish even more unique and appetizing is its bright red-orange appearance. Street vendors and snack bars in Korea sell this luscious dish with the topping of boiled eggs.
So, put your apron on and give a generous toss to the recipes of the aforementioned Korean foods and they will leave you saying “Mashita” (It’s delicious) with the initial morsel you take. If your meal seems incomplete and shorn of a substantial dose of seasoning, then these dishes will appease you enormously. The core ingredients of the dishes mentioned above are quite easy to find and are enriched with health-benefiting properties. Quite a good gain for your well-being as well as for your taste buds, these Korean-style recipes require the bare minimum effort and will tickle your taste buds while making you delight in more and more bites. A lot of them are low-carb saucers that can be consumed without worrying about your health goals.
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Mulholland states: “Dumplings are a good addition to stews as they include more heft and fill the spouse and children up for very small value. This winter season warmer can make a perfect veggie food, is tremendous uncomplicated and is produced in a person pot, so even the washing up is simple!”
Heat the oil in a substantial saucepan with a lid in excess of a medium heat, then add the onions, garlic and celery and prepare dinner, stirring, for 4 minutes, right until smooth.
Add the leek, carrots, potatoes, mushrooms, thyme, rosemary and vegetable stock to the pan and stir to blend. Deliver the mixture to the boil, then lessen the heat to a simmer and leave to prepare dinner for 15 minutes, covered with a lid, stirring once in a while.
Whilst the stew is cooking, make the dumpings. Merge the flour, salt, suet and parsley in a substantial mixing bowl and stir to combine. Make a very well in the centre and insert 6 tablespoons of chilly drinking water, then use your arms to convey every little thing alongside one another to type a dough, introducing a few extra tablespoons of h2o if the combination is as well dry. Once you have a sleek dough, flip out onto a flippantly floured area and cut in fifty percent, then cut each and every half into quarters, leaving you with 8 equal-sized parts. Roll each and every piece of dough into a ball with your hands and established aside.
When the stew has been simmering for 15 minutes and all the veggies are tender, dilute the cornflour with a few of teaspoons of h2o in a compact bowl. Pour the cornflour slurry into the stew and stir to thicken and blend. Incorporate salt and pepper to flavor.
If you’re cooking now…
Clear away the lid from the stew and arrange the uncooked dumplings in excess of the area, cover with the lid all over again and proceed simmering for yet another 20 minutes, till the dumplings are puffed up, light-weight and fluffy. Spoon into serving bowls and provide sizzling.
If you’re making forward to freeze…
Established the pan apart until the stew has cooled to room temperature. Ladle the stew into a big, labelled freezer bag and area the dumplings in a independent freezer bag. Freeze both of those flat for up to 3 months.
Then…
This can be cooked immediately from frozen. Preheat the oven to 180°C/350°F/gas mark 4 and line a baking sheet with foil. Lay the frozen block of stew in the foundation of a baking dish and prepare the frozen dumplings on the baking sheet. Prepare dinner the stew in the oven for 25 minutes, then drain off any excessive water and return to the oven for an additional 45 minutes, including the tray of dumplings to the oven at the exact same time. Ladle the stew into serving bowls and leading with the dumplings. Provide incredibly hot.
We’ve heard it for a long time now: The Mediterranean diet is the way to go, at least according to U.S. News & World Report’s rankings of Best Diets that put the eating pattern at the top of the pile six years running.
The diet is characterized by eating primarily plant-based foods, including fruits and vegetables, while also fitting in beans, nuts, whole grains, seafood and lean poultry. There is a focus on unsaturated fat from sources like extra-virgin olive oil, too.
And it’s a good option for anyone to try, according to dietitians.
But shifting how you eat can feel intimidating. We get it, we’ve been there, too, looking at our pantry like “where do we even start?”
Not to worry, USA TODAY rounded up some very tasty Mediterranean focused recipes from professionals for you to try at home.
“It’s super easy to cook in the way or the style of Mediterranean diet because mostly, you’re using ingredients that you can pretty much find anywhere,” chef Diane Kochilas of “My Greek Table,” tells USA TODAY.
“Most of this food is very simple,” Kochilas says, noting that the biggest transition for some to try a diet like this is getting used to the idea of not eating meat multiple times a day.
Position a rack in the center of the oven and preheat the oven to 350°F. Generously brush the bottom and sides of 8 cups of a muffin tin with olive oil. (If your muffin tin has more than 8 cups, fill any remaining cups with water.)
In a medium bowl with a spout, combine the eggs, oregano, black pepper, paprika, baking powder, and a pinch of salt. (Using a bowl with a spout makes pouring the mixture into the muffin tin so easy.) Whisk well, then add the spinach, onion, parsley, mint, garlic, and feta. Whisk until the mixture is well blended.
Pour the egg and spinach mixture to fill each muffin cup about three-fourths of the way (make sure you leave enough room for rising). Bake for 25 to 30 minutes, until the eggs are fully set. Let cool briefly, then run a butter knife around the edge of each muffin to loosen. Remove from the pan and serve, or store for later.
“The Mediterranean Dish” by Suzy Karadsheh. Photographs by Caitlin Bensel. Published by Clarkson Potter, an imprint of Random House.
Tuesday night skillet chicken cutlets with artichokes and mushrooms
Makes: 4 servings
Ingredients:
1½ pounds boneless, skinless chicken breast halves (4 large half-breasts)
Kosher salt and ground black pepper
2 teaspoons dried oregano
¹⁄³ cup all-purpose flour (or flour of your choice)
1 (15-ounce) can artichoke hearts, drained, rinsed, and quartered
½ cup dry white wine
½ cup low-sodium chicken broth
Juice of 1 large lemon (about ¼ cup)
¼ cup fresh basil leaves, torn
Your favorite plain grains, cooked according to package directions, for serving
Instructions:
Pat the chicken dry. Place a chicken breast half on a cutting board and put one hand flat on top of it. Using a sharp knife, carefully slice horizontally through the breast starting at the thicker end and finishing at the thin point where the breast should remain attached (do not fully split the breast). Open the chicken breast so that it resembles a butterfly. Repeat with the rest of the chicken breasts.
Season both sides of the chicken breasts well with salt and black pepper and 1 teaspoon of the oregano. Put the flour on a wide plate and coat the chicken cutlets with the flour on both sides, dusting off excess.
In a 12-inch cast-iron skillet, heat the olive oil over medium-high heat until shimmering. Add the chicken and cook, flipping once, until each side is golden brown, 2 to 3 minutes per side. Transfer the chicken to a large plate.
In the same skillet, add more olive oil if the skillet is dry and add the mushrooms. Cook until tender, about 2 minutes. Add the tomatoes and garlic and season with about ½ teaspoon each salt and black pepper and the remaining teaspoon oregano. Cook, stirring regularly, until the tomatoes begin to release some of their juices, about another 3 minutes. Add the artichoke hearts and wine, and cook until the liquid reduces by half, 1 to 2 minutes, then add the chicken broth and lemon juice. Bring to a boil.
Return the chicken to the skillet and turn the heat to medium-low. Cover the skillet and simmer until the chicken is fully cooked, another 5 to 6 minutes.
Transfer the chicken and tomatoes to serving plates, top with the fresh basil, and serve with a side of grains.
“The Mediterranean Dish” by Suzy Karadsheh. Photographs by Caitlin Bensel. Published by Clarkson Potter, an imprint of Random House.
Toasted orzo with carrots, raisins, and pine nuts
Kochilas serves this recipe with a spiced roasted chicken, she says. And, the cooking method is unique — instead of boiling like pasta, the orzo toasted first so turns an amber shade, according to Kochilas.
Makes: 2 servings
Ingredients:
½ cup Aegina pistachios shelled and toasted or 2 tablespoons pine nuts, toasted
4 tablespoons extra virgin Greek olive oil
1 large red or yellow onion chopped
1 large carrot peeled and diced
2 garlic cloves minced
1 1/2 cups orzo divided
1 pinch Greek Krokos saffron
3 – 4 tablespoons Corinthian currants or seedless raisins plumped in warm water
Sea salt to taste
2 tablespoons chopped fresh mint and/or parsley
Instructions:
Toast the pine nuts or pistachios in a small dry skillet over medium heat and set aside.
Have 6 cups of hot water or vegetable broth simmering on the stove.
Heat half the olive oil in a large, deep frying pan over medium heat and cook the onion and carrot until soft, lightly browned, and glistening.
Stir in the garlic. Add half the orzo to the pan and continue to cook until the orzo starts to brown. Sprinkle the saffron into the toasting orzo and add 1 cup of hot water or broth. Stir. Add more water or broth in half-cup increments until the browned orzo is soft but al dente, about 7 minutes.
While cooking the vegetables and orzo, bring a medium pot of water to a boil. Add salt and boil the other half of the orzo. Drain, reserving 1 cup of its boiling liquid.
Add the boiled orzo to the toasted orzo mixture in the frying pan and stir together gently to combine. Stir in the nuts. Stir in raisins, adding some of their soaking liquid if desired. Stir in the mint and/or parsley and serve.
Recipe courtesy of Diane Kochilas.
Kale caesar with Greek yogurt dressing
“Kale is a newcomer to the Greek salad genre, but it’s taken root,” Kochilas says in an emailed statement. “Since Greeks enjoy so many vegetables in the brassica (cabbage) family, kale fits right in. This Greek recipe for a Caesar Salad was born of the desire to combine new and ancient ingredients to create something that’s both Greek and contemporary.”
Makes: 4 servings
Ingredients:
10 cups kale rinsed and coarsely chopped
2 cups cooked chickpeas drained
2 anchovy fillets
1 garlic clove minced
2 tablespoons extra virgin Greek olive oil
Greek sea salt to taste
½ cup Greek yogurt
1 scant tablespoon Dijon mustard
2 tablespoons fresh strained lemon juice
Grated zest of 1 lemon
¼ to ½ cup Greek kefalograviera cheese coarsely grated
Black pepper to taste
Instructions:
Combine the kale and chickpeas in a large mixing bowl.
Mash the anchovy and garlic in a food processor to make a paste. Whisk together the olive oil to make a paste, and season with salt. Add yogurt, mustard, and lemon juice to the anchovy paste. Pour over salad and toss well. Sprinkle with lemon zest and grated cheese, and season with black pepper. Mix well and serve.
Recipe courtesy of Diane Kochilas.
Tzatziki
Makes: 1 quart
Ingredients:
3 each English Cucumber
1 ½ tablespoons &1/2 tbsp Kosher Salt
1 bunch Dill
½ bunch Mint
2 cloves peeled Garlic
3 cups Thick Greek Yogurt or Kefir cheese
Instructions
Line a colander with two layers of cheesecloth and place the colander in a bowl to catch the cucumber water that will drain off. Wash, peel, and deseed the cucumbers and cut into a fine dice.
Toss the cut cucumbers with the salt and place in the cheesecloth-lined colander to drain in the refrigerator for 24 hours.
Squeeze off excess liquid by twisting the ends of the cheese cloth.
Wash and dry the herbs. Pick the dill fronds and mint leaves then finely chop.
Mince the garlic into a paste or grate on a Microplane.
Combine all ingredients and season to taste.
Serve cold garnished with dill fronds.
Recipe courtesy of Souvla chef and partner Tony Cervone.
Melitzanosalata
Makes: 1 quart
Ingredients:
1 globe eggplant
3-4 roma tomatoes
½ bunch scallion
½ bunch dill
¼ bunch parsley
3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Salt to taste
Instructions:
Pick the dill and parsley and roughly chop. Thinly slice the scallions into small rounds and set aside both.
Over an open flame, char the eggplant and tomatoes until the skin turns black and is cooked through. The eggplant flesh should smell and taste smokey. Place both the eggplant and tomatoes in a covered bowl until cool enough to handle. Peel the tomatoes and eggplant while still hot and remove most of the seeds. Cut both into small dice. Combine all the ingredients and season to taste with salt.
Serve at room temperature garnished with dill fronds and parsley.
Recipe courtesy of Souvla chef and partner Tony Cervone.
