Use NoveList to find a good summer read

NoveList is a reader’s advisory database that the Consortium Library subscribes to. If you are looking for summer reading material, it’s a great place to browse. Some of the nice features of this resource include searching by genre or by age group, as well as reading featured articles or finding out about prize winning authors. This database focuses on fiction, so those of you who want the perfect summer escape can find ideas here to satisfy your reading needs. You can find NoveList by going to the Databases link on the Consortium Library website, right under Find Books and Articles.

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Need Some Help with a Project?

Do you have a project that is close to completion but is waiting for the finishing touches? Need someone to tweak the spelling, fix the grammar errors or simply make it read better? Sometimes you can become so close to your work, you just can’t stand back and see mistakes. And then there’s the reference list! Maybe you don’t have complete references for all your sources. Then there’s that picky formatting business. Some disciplines prefer APA style or perhaps MLA; specific journals require your paper be submitted in their own unique style. You have done the research and writing, but these final steps can be tedious and time consuming. However, the library’s databases can help chase down and verify faulty citations. The library also has RefWorks, a program that provides formatting information for hundreds of different styles. In short, Consortium Library Info Quest(CLIQ) can handle this for you in short order, and at a reasonable cost, including university researchers with big projects and tight deadlines.

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Seeking an archives job?

The following might look a little familiar, but it is new as of July 21, 2014, we promise. The Consortium Library at the University of Alaska Anchorage is pleased to announce a recruitment for a three year archival residency. We … Continue reading
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The fun and benefits of fermenting your own veggies

Naturopaths have always viewed a healthy gut as fundamental to good health. They focus on digestive and elimination issues first when assessing and treating their patients.

Researchers now regard the 3 – 4 pound weight of living organisms in our GI tract as another organ that provides essential support for  many living processes in our bodies, but can also make us mentally and physically ill. If the mix of organisms is top-heavy with pathogenic rather than beneficial bacteria, disease will ensue.

A simple, natural way to boost the percentage of beneficial flora is the addition of fermented foods to our diet. Other cultures have been enjoying these for centuries. The Romans had sauerkraut; Bulgarians their fermented milk and kefir, Ukrainians their raw yogurt and buttermilk, and Asians their pickled fermented vegetables of all kinds, known as kimchi.

Fermented foods are potent detoxifiers and pack way more probiotics than
probiotic supplements, so they work well to optimize gut flora.  These beneficial gut bacteria also increase mineral absorption; produce B vitamins and K2 (essential with vitamin D to maintain strong bones and reduce cardiovascular disease), prevent obesity and diabetes, lower cancer risk, improve mood and even prevent acne.

Fermenting PotA neighbor who is youthful at 80 plus grows his own cabbage, ferments it in a crockery pot and eats it daily year around. Inspired, we challenged our daughter-in-law to make us a fermenting pot - no small feat for such a large item which we then had to transport back from Canada, by air and road! In fact she made two, so sure was she that the drying and firing process might prove fatal! They are beautiful to behold and have each produced a delicious and pungent batch of fermented veggies.  We learned what we needed to know and gained confidence in our process from this posting on Dr. Mercola’s website.   Dr. Mercola uses a very simple method that does not require a crock, and explains the whole process and great benefits very clearly.

We have had fun creating recipes we like, and it is proving SO much less expensive than buying it ready-made. So far we are simply refrigerating the product and have no trouble keeping up with the supply. We are now experimenting with spicy seeds, hot peppers and different vegetables, and plan to stage a kimchi ferment-off in the near future!  Our new Kimchi Cook Book and a full pound of Korean Red Pepper Powder has just arrived!

The Raw Mixture

The Raw Mixture

Finished fermented veggies

Seven Days Later!