History of Veterans Day
World War I – known at the time as “The Great War” – officially ended when the Treaty of Versailles was signed on June 28, 1919, in the Palace of Versailles outside the town of Versailles, France. However, fighting ceased seven months earlier when an armistice, or temporary cessation of hostilities, between the Allied nations and Germany went into effect on the eleventh hour of the eleventh day of the eleventh month. For that reason, November 11, 1918, is generally regarded as the end of “the war to end all wars.”

In November 1919, President Wilson proclaimed November 11 as the first commemoration of Armistice Day with the following words: “To us in America, the reflections of Armistice Day will be filled with solemn pride in the heroism of those who died in the country’s service and with gratitude for the victory, both because of the thing from which it has freed us and because of the opportunity it has given America to show her sympathy with peace and justice in the councils of the nations…”

 National Veterans Day Ceremony 
  The Veterans Day National Ceremony is held each year on November 11th at Arlington National Cemetery . The ceremony commences precisely at 11:00 a.m. with a wreath laying at the Tomb of the Unknowns and continues inside the Memorial Amphitheater with a parade of colors by veterans’ organizations and remarks from dignitaries. The ceremony is intended to honor and thank all who served in the United States Armed Forces.

• National Ceremony Attendee Information   
• Regional Observances
• Regional Site Application

By now, you have probably heard that on Sunday, November 7th, many of us turn our clocks an hour behind.

Standard time  was not established in U.S. law until the Act of March 19, 1918( the Standard Time Act). The act also established daylight saving time, a contentious idea then. Daylight saving time was repealed in 1919, but standard time in time zones remained in law. Daylight time became a local matter. It was re-established nationally early in World War II, and was continuously observed from 9 February 1942 to 30 September 1945. After the war its use varied among states and localities. The Uniform Time Act of 1966 provided standardization in the dates of beginning and end of daylight time in the U.S. but allowed for local exemptions from its observance. The act provided that daylight time begin on the last Sunday in April and end on the last Sunday in October, with the changeover to occur at 2 a.m. local time.
The Energy Policy Act of 2005 changed both the starting and ending dates. Beginning in 2007, daylight time starts on the second Sunday in March and ends on the first Sunday in November.

In the United States, the law that governs the use of Daylight Saving Time is known as the Uniform Time Act of 1966. This Act provided a standard for establishing the dates when DST begins and ends in the U.S., while allowing local exemptions from its observance. States that wanted to be exempt from DST could pass a law exempting the entire state. The states of Arizona and Hawaii do not observe DST. However, the Navajo Indian Reservation in Arizona does. In addition, American Samoa, Guam, the Northern Mariana Islands, Puerto Ricoand the U.S. Virgin Islands do not observe DST.
Approximately 70 countries observe DST.

Really…she still has a career?

That’s right…nearly flunked it. Well, I scored a “C” which isn’t gonna get me into a good mommy college…
I love Cafemom which is why I took the Momindex
quiz.

The MomIndex is a new quarterly survey of American moms tracking quality of life, outlook, and how moms feel about themselves, their kids, relationships, money & the larger world.

CONNECTIONS

CONTROL

Self Expression

The WaterSense Label

Performance Is Key

The Environmental Working Group. says that we may be ingesting 67 pesticides in the fruits and vegetables that we eat.
The group is a nonprofit focused on public health. In a reprt from the U.S. Department of Agriculture and the U.S. Food and Drug Administration they mention what fruits and vegetables we eat have the highest, and lowest, amounts of chemical residue.

Most alarming are the fruits and vegetables dubbed the “Dirty Dozen,” which contain 47 to 67 pesticides per serving. These foods are believed to be most susceptible because they have soft skin that tends to absorb more pesticides.
The group suggests limiting consumption of pesticides by purchasing organic for the 12 fruits and vegetables.
The Dirty Dozen
Celery
Peaches
Strawberries
Apples
Domestic blueberries
Nectarines
Sweet bell peppers
Spinach, kale and collard greens
Cherries
Potatoes
Imported grapes
Lettuce

The group found a number of non-organic fruits and vegetables dubbed the “Clean 15″ that contained little to no pesticides.
The Clean 15
Onions
Avocados
Sweet corn
Pineapples
Mango
Sweet peas
Asparagus
Kiwi fruit
Cabbage
Eggplant
Cantaloupe
Watermelon
Grapefruit
Sweet potatoes
Sweet onions

FYI- the cdc Suggest this food Safety Basics for Fruits and Vegetables

The Dietary Guidelines for Americans 2005 recommend that you eat fruit and vegetables everyday to help promote good health.   As you strive to meet your individual recommendation, remember that proper handling and preparation can reduce the risk of food contamination and foodborne illness.

To minimize your risk, keep these in mind when selecting and preparing fruits and vegetables. Carefully select fresh fruits and vegetables. When shopping, look for produce that is not damaged or bruised and make sure that pre-cut produce is refrigerated or surrounded by ice. Rinse all fruits and vegetables before eating. This recommendation also applies to produce with rinds or skins that are not eaten. Rinse produce just before preparing or eating to avoid premature spoilage. Follow these simple steps: Clean all surfaces and utensils with soap and hot water, including cutting boards, peelers, counter tops, and knives that will touch fresh produce. Wash hands with soap and warm water for at least 20 seconds before and after handling fresh fruits and vegetables. Rinse fresh fruits and vegetables, including those with skins and rinds that are not eaten, under clean running water and avoid using detergents or bleach. Remove the outer leaves of leafy vegetables such as lettuce and cabbage before washing. Produce with firm skin, such as potatoes, may require rubbing with a vegetable brush while rinsing under clean running water to remove all soil. Dry fruits and vegetables with a clean paper towel and prepare, cook, or eat. Packaged produce labeled “ready to eat,” “pre-washed,” or “triple washed” can be used without further washing.

Keep produce separate from raw foods like meat, poultry, and seafood, in your shopping cart, grocery bags and in your refrigerator. Throw away any produce that will not be cooked if it has touched raw meat, poultry, seafood or eggs. Do not use the same cutting board without cleaning with hot water and soap before and after preparing fresh fruits and vegetables.

Refrigerate all cut, peeled, or cooked produce within 2 hours. After a certain time, harmful bacteria may grow on produce and increase the risk of foodborne illness.