Artículos de revistas sobre el tema "JUVENILE NONFICTION / Family / Alternative Family"

The required operational framework of a community-based care mechanism as envisaged under the Revised Integrated Child Protection Scheme and the National Plan of Action for Children 2016, fails to both prevent and effectively respond to the vulnerabilities of children in need of care and protection. Resonance of such unplanned community programming shifts the focus towards institutionalisation of children, thus grossly violating ‘institutionalization as a measure of last resort’, one of the fundamental principles governing the Juvenile Justice (Care and Protection of Children) Act 2015. The act critically justifies the need to empower vulnerable families to care for children and re-emphasises the preventive role in ensuring family-based care or keep children in alternative care setting. The alternative care (sponsorship and foster care) guidelines in Jharkhand was launched in 2018. Since then, it has been found that the state is struggling to implement it. Though there has been some progress in the sponsorship scheme implementation, the kinship and foster care remains completely neglected. Child in Need Institute (CINI) is partnering with Hope & Homes for Children (HHC) since 2017 for pushing the agenda for deinstitutionalisation of children through a two-pronged approach of model creation and district-level technical support to the ICPS system. Working closely with communities in preventing family separation, led to the understanding that there is a huge need to address the structural gaps for implementing the alternative care guidelines in true spirit. The purpose of the article is to do a systematic analysis of the implementation of the alternative care guidelines in the state and map out the implementation bottlenecks/barriers (systemic, structural and operational), hindering its smooth implementation. Besides that, the article will also try to establish a causal linkage between implementation of alternative care guidelines and dependency on institutional care, thus reflecting the potential of such mechanisms in promoting deinstitutionalisation. The research methodology will be a mix of qualitative and quantitative tools. Tools like content analysis of the key informants’ interviews and case studies will be used to understand the implementation barriers. A quantitative analysis of the secondary data on sponsorship scheme implementation will be done to analyse the gaps. Besides that, the experiences of children and their parents who have been linked with alternative care will also be analysed. District stakeholder consultations in 2 districts will be done to enlist the recommendations for the state. Thus, the key research question that would guide this article are: (a) What are the barriers to implementation of the alternative care program in its current form? and (b) What are the changes that should be made in the guidelines and its implementation process? The article will thus be an advocacy tool for influencing the state government for enhanced priority and investments in alternative care program and reduced focus on institutional care.

The family, juvenile, and domestic-relations courts face America's most pressing social problems without the requisite mental health and social services. Two alternative approaches to this dilemma—the direct service approach, which encourages the expansion of court-related mental health services, and the community organization approach, which urges the stimulation of community agencies to better serve the needs of the court population—were implemented by an experimental family court mental health service in an urban setting. Analysis of this experience suggests that there are general principles favoring the community organization approach.

The media coverage of foster care in Australia is replete with adoration for foster carers who look after disadvantaged and difficult children and youth. As this article is being written, New South Wales is holding a ‘foster care week’ with enhanced media coverage and praise for foster carers, the recruitment of new foster carers and acclaim for the ‘foster carer of the year’. Yet, there is another side to foster care that offers less than ideal circumstances for children in care. There is the worrying issue of multiple placements, the problem with children and young people running away from foster care before they reach the legal age for discharge, and evidence of increased incidence of poor educational attainment and involvement in juvenile offending for young people in foster care. In addition, there are cases of foster children being abused by foster carers. As adults, former foster-care children and youth are over-represented among the homeless, in adult correction centres, the unemployed and the users of mental health services. This article documents these negative outcomes of entering the foster-care system, and asks whether family (or non-relative) foster care can survive this evidence. For too many children and young people, family foster care may not provide better outcomes than less-than-optimal parental care from which the children were removed. An alternative is to reduce the use of family foster care and increase intensive support and parenting education services for birth parents who have limited parenting capacity. The aim should be to limit the number of children being taken into care.

Multisystemic therapy (MST) is a family- and community-based treatment that has successfully served as a clinical and cost-effective alternative to out-of-home placements (e.g. incarceration, psychiatric hospitalisation) for youths presenting serious clinical problems. MST clinical procedures and findings from MST outcome studies are reviewed. Several key features differentiate MST from prevailing mental health and juvenile justice practices and probably account for its relative success. These features include interventions that comprehensively address the known determinants of clinical problems, the provision of services in home and community settings to promote service access and ecological validity, and a philosophy that emphasises provider accountability for family engagement and outcomes.

In the paper, the author is analyzing the Act on juvenile courts of the Republic of Croatia, which foresees a broad possibility of implementing the principle of opportunity in the pre-trial, i.e. reinvestigation phase of the procedure in terms of the decision of the public prosecutor about the criminal charge against these persons, including the implementation of particular obligations as informal sanctions. Particular attention is paid to the special obligation called off-court agreement. The aim of the off-court agreement is ?reconciliation between the juvenile or young adult offender and the victim of the crime, and establishment of the social peace?. Similar project and the implementation of the principle of opportunity is used in the cases of the criminal offence of domestic violence. The main aim of these obligations is to offer professional assistance to the families which are in crisis and have difficulties related to the violent behavior of one family member - mostly the father. Such an approach is more efficient than the long lasting criminal procedure, testifying and strengthening the crisis in the family. This paper gives also an insight into the legal provisions concerning this measure and its implementation in practice.

This article extends the literature on juvenile justice historiography by providing an analysis of the Illinois State Reformatory—a combined juvenile reformatory and reformatory for young adults—from 1891 to 1915. Primary and secondary sources reveal that the Illinois State Reformatory was a unique institution which offered an alternative to traditional congregate and family models. An examination of the institution's goals, population, programs, and sentencing and parole systems exposes the complexities of attempting to organize and operate a hybrid institution. There was, in the final analysis, a wide disparity between the promise and practice of the Illinois experiment.

As family group conferencing is gaining world-wide recognition as an alternative dispute resolution process, this article aims to outline the origin and relevance of this process, which promotes solution-finding to family problems by the family themselves and/or the social network and usually results in a plan or agreement that will be implemented collaboratively by the people involved. Although it was originally used in child protection matters, the process is now used for a wide range of problems pertaining to families and individual family members, including divorce matters, the illness or death of a family member, the care of the elderly, family financial problems, bullying, addiction cases, domestic violence and child justice matters. The process is also suitable for application in problems concerning any group, neighbourhood or school. Next, the application of family group conferencing in both the Netherlands and South Africa is first examined and then briefly compared. It appears that family group conferencing through Eigen Kracht in the Netherlands is an established practice which consists of a relatively simple and quick process and yields positive results for families/communities experiencing problems. Recently the Dutch Youth Act of 2015 (Jeugdwet) made legislative provision inter alia for a family group plan to be drafted by parents, in conjunction with next-of-kin or others who are part of the social environment of a youth/juvenile person. On the other hand, although extensive legislative provision is made for family group conferencing by the Children's Act 38 of 2005 in children's court proceedings and by the Child Justice Act 75 of 2008 in the child justice system in South Africa, the process has not yet reached its potential in terms of the implementation of the concept. Lastly, some recommendations are made which mainly aim to contribute to the implementation of the concept in South Africa, in that the model will eventually be fully developed and utilised for the benefit of individuals, children, their families and/or social network.

Abstract This study seeks to locate “the points of impact of social forces” regarding juvenile bullying-and-violence in South Korea. Based on the multi-informant case-file material of 20 perpetrators of school violence detained at a Juvenile Detention Centre between 2011 and 2013, this is the first qualitative study to place bullying-and-violence in South Korea within its life-course context. This novel approach is achieved by applying classic findings from developmental criminology conducted in Western societies to the South Korean case-file material. Additionally, original emoticon-based “life-course turning points diagrams” are presented as potentially offering an alternative means of conceptualising and analysing life-course trajectories. Against a binary conceptualisation of school violence, this study reveals a cyclical connection between earlier victimisation (in the home) and later offending (at school). In contrast to school-and-security-centric measures advocated and implemented by the government at the time, this study advocates more family management-centric measures.

Alternative education and ‘off-campus’ units are becoming an increasing focus for Governments as a solution to the rise in behaviour problems in schools. Generally, the national response to the issue has been to promote an inclusive policy aimed at keeping young people in the education system and adapting curriculum to meet young people's needs rather than isolating them. This approach is supported by numerous studies demonstrating the low percentage of young people attending these units who actually return to the mainstream system. However, the Queensland Government is presently considering the development of ‘Off-campus’ education centres for young people with behaviour difficulties in each of the eleven regions throughout the state.Guidance counsellors and psychologists have an important role in the alternative education scene. Their involvement can be multifaceted and extends into roles of support (student and teacher), intervention, advising, interagency, evaluation, assessment, counselling, referral collection, and so on. The Ipswich Off Campus Unit (OCU) – The Basement – is an alternative education program already existing in the City of Ipswich, Queensland, for long-term truanting young people. The program is jointly funded by the Ipswich Youth Action Group Pty Ltd and the Queensland Department of Education. This paper is based on an evaluation completed in 1993 of the Basement which utilised the Youth Self Report Form (Achenbach, 1991), Teacher Report Form (Achenbach, 1986), Family Review Form, Referral Satisfaction Questionnaire, Community Satisfaction Questionnaire, Observations, Juvenile Bureau Records, Attendance Records and Academic Records. It is proposed that the effects of an alternative school for truanting young people may provide many benefits and some concerns for the participating young person. The most observable change for young people in the program was the increased consistency of attendance rates and the lessening involvement in juvenile criminal activity. To support this contention, further longitudinal research and evaluation of alternative schools and programs for young people is encouraged.

The present study examined the risks and needs of status offenders in comparison to an at-large juvenile court sample, with specific attention paid to factors related to gender and ethnicity. Status offenders displayed significantly higher risk scores than the comparison sample in domains associated with both family and parenting concerns and educational concerns. In addition, females displayed higher risk levels than males and White youth displayed significantly higher risk levels than minority youth across a wide variety of risk domains. Further analyses were conducted regarding the participation of African American males and females in a program designed as an alternative to detention. For both groups, successful program completion was accompanied by little or no further court involvement, whereas failure to complete the program was related to a variety of negative outcomes. However, African American females and males successfully completing programrequirements displayed different risks and needs at the outset of their participation.

Brackish aquaponics using Mediterranean fish and plants provides an alternative opportunity for a combined production of high-quality food products with high commercial and nutritional value. This is the first study that investigates the effect of two different salinities (8 and 20 ppt) on growth and survival of Sparus aurata and Crithmum maritimum along with the cellular stress pathways using the activation of heat shock proteins (HSPs) and mitogen-activated protein kinase (MAPK) protein family members and the water bacterial abundance. In total, 156 fish were used (average initial weight of 2.55 g, length of 5.57 cm) and 36 plants (average initial height of 8.23 cm) in floating racks above the 135 L fish tanks. Survival rate for both organisms was 100%. C. crithmum grew better at 8 ppt (t-test, p < 0.05). The growth rate of S. aurata was similar for both treatments (p > 0.05). HSPs and MAPK were differentially expressed, showing tissue-specific responses. The average bacterial abundance at the end of the experiment was higher (p < 0.05) in the 20 ppt (18.6 ± 0.91 cells × 105/mL) compared to the 8 ppt (6.8 ± 1.9 cells × 105/mL). The results suggest that the combined culture of euryhaline fish and halophytes provides good quality products in brackish aquaponics systems.

The hypothalamic–pituitary–thyroid (HPT) axis regulates many critical features in vertebrates. Utilizing TALENs and CRISPR/Cas9 techniques, thyroid-stimulating hormone subunit beta a (tshba), thyroglobulin (tg), and solute carrier family 16 member 2 (slc16a2) mutant zebrafish lines were generated. Among the three mutants, the earliest time point for the significantly altered T3 contents was observed in tshba mutants, which resulted in the most severe defects, including typical defects such as the retardation of inflated anterior swimming bladder (aSB), proper formation of fin ray and posterior squamation (SP), the larval-to-juvenile transition (LTJT) process, juvenile growth retardation, and mating failure. In tg mutants, which are actually compensated with an alternative splicing form, growth retardation was observed in the juvenile stage without LTJT and reproductive defects. The evident goiter phenotype was only observed in tg- and slc16a2 mutants, but not in tshba mutants. Other than goiters being observed, no other significant developmental defects were found in the slc16a2 mutants. Regarding the reproductive defects observed in tshba mutants, the defective formation of the secondary sex characteristics (SSCs) was observed, while no obvious alterations during gonad development were found. Based on our analyses, zebrafish at the 6–12 mm standard length or 16–35 days post-fertilization (dpf) should be considered to be in their LTJT phase. Using a series of zebrafish dyshormonogenesis models, this study demonstrated that the TSH function is critical for the proper promotion of zebrafish LTJT and SSC formation. In addition, the elevation of TSH levels appears to be essential for goiter appearance in zebrafish.

<span style="color: #800000; font-family: Times New Roman; font-size: small;"> </span><p class="MsoNormal" style="margin: 0in 0in 4pt; line-height: 12pt; mso-line-height-rule: exactly;">Changing to alternative protein sources supports production of more economic aquafeeds. Two isocaloric (3.06 kcal/g) and isonitrogenous (40% db) experimental feeds for juvenile yellow perch were formulated with incorporation of fermented soybean meal (FSBM) and soy protein concentrate (SPC), each of which were at two levels (0 and 20% db), along with constant amounts of high protein distillers dried grains (DDG) (~30% db), and appropriate amounts of other ingredients. Using a pilot scale twin-screw extruder, feed production was performed in two replications for each diet at conditioner steam levels of 0.11 to 0.16 kg/min, extruder water of 0.11 to 0.19 kg/min, and screw speeds of 230 to 300 rpm. The effects of SPC and FSBM<ins datetime="2012-07-09T13:59" cite="mailto:k"> </ins>inclusion on extrudate physical properties were compared with those of a control diet (which contained 20% fishmeal and ~30% DDG). Inclusion of 20% FSBM and 20%SPC resulted in a substantial decrease in unit density by 9.2 and 24%, but an increase in lightness, greenness, yellowness, and expansion ratio of the extrudates by 7, 27, 14, 7, 17, 34, 15, and 16.5%, respectively. SPC inclusion led to a considerable increase in water absorption, thermal resistivity, and thermal diffusivity by 17.5, 6.3, and 17.6%, respectively, whereas no significant change was observed for these properties with incorporation of 20% FSBM. Additionally, all extruded products had high durability. Taken together, using ~30% DDG with20% FSBM or20% SPC as alternative protein sources resulted in viable extrudates with properties appropriate for yellow perch production. A future study investigating the effect of extrusion processing conditions on the production of complete vegetable-based protein feeds for yellow perch species would be appropriate.</p><span style="color: #800000; font-family: Times New Roman; font-size: small;"> </span>

Abstract Studies of helminths in road-killed wild animals are still uncommon but may provide promising results since they can identify the parasites in juvenile and adult hosts and meet the recommendations of current discussions on bioethics that prioritize alternative methods for the use of animals. This study evaluated three Cerdocyon thous individuals that were donated after dying from being run over. Two of them had small nematode adults in the epithelial and connective tissues of the tongue. The diagnosis was based on the presence of eggs, observed in histological sections, and morphological characteristics of the nematodes in the tongue. Morphologically, this nematode has a body with transverse grooves, simple mouth opening and no lips, esophagus and stichosome with stichocytes and bacillary bands along the body, which is characteristic morphology of the family Capilariidae and genus Capillaria . The presence of this nematode in the tongue of C. thous is an extremely important fact that contributes to what is known about the biodiversity of zoonotic parasites in wild canid populations. However, an explanation for these findings remains unclear because, until now, this has not been observed in the biological cycle of the species.

Abstract Introduction. Autoimmune diseases are a family of more than 100 heterogeneous conditions that affect 5 to 8% of the world’s population. The etiology is still un-known but the disregulation of the regulatory T-lymphocytes play a central role inthe autoimmunity and the success of the long-term remission. Although conventional immunosuppression and new biological agents can provide disease control in severely affected patients, such treatments are rarely curative and alternative strategies are needed. Indeed, severe forms of systemic autoimmune diseases, such as multiple sclerosis (MS), systemic sclerosis (SSc), rheumatoid arthritis (RA), systemic lupus erythematosus (SLE), juvenile idiopathic arthritis (JIA), hematologic immune cytopenia (HIC) and Crohn’s disease are difficult to be treated. High-dose immunosuppressive therapy followed by autologous stem cells transplantation is reliable option for a successive treatment of this group of patients. Aim. To determine the safety of the procedure of autologous stem cell transplantation in patients with autoimmune diseases and concomitant malignant hematological disorders. Methods. During a period of 15 years (from September 2000 to September 2015) at the University Clinic of Hematology in Skopje we have treated 6 patients with autoimmune disease and concomitant hematological neoplasm. None of the patients was treated for primary autoimmune diseases. Two men and 4 women, with median age of 47 years were treated. Sjogren syndrome and multiple myeloma were found in 2 patients, polyartheritis nodosa and multiple myeloma in 1 patient, rheumatoid arthritis and acute myeloblastic leukemia in 1, systemic lupus erythematosus and non-Hodgkin lymphoma in 1; severe psoriasis and acute myeloblastic leukemia in 1 patient. Results. All treated patients are alive after trans-planted procedure, with transplant related mortality day +100: 0. Conclusion. Autologous stem cell transplantation is safe and recommended option for treatment ofpatients with autoimmune disease and hematologic neoplasm.

Introduction. Erdheim-Chester disease (ECD) is a rare, systemic form of non-Langerhans cell histiocytosis of the juvenile xantho-granuloma family with characteristic bilateral symmetrical long bone osteosclerosis, associated with xanthogranulomatous extras-keletal organ involvement. In ECD, central nervous system (CNS) and orbital lesions are frequent, and more than half of ECD patients carry the V600E mutation of the proto-oncogene BRAF. The synchronous or metachronous development of ECD and Langerhans cell histiocytosis (LCH) in the same patients is rare, and the possible connection between them is still obscure. Cladribine is a purine substrate analogue that is toxic to lymphocytes and monocytes with good hematoencephalic penetration. Case report. We presented a 23-year-old man successfully treated with cladribine due to BRAF V600E-mutation-negative ECD with bilateral orbital and CNS involvement. ECD developed metachronously, 6 years after chemotherapy for multisystem LCH with complete disease remission and remaining central diabetes insipidus. During ECD treatment, the patient received 5 single-agent chemotherapy courses of cladribine (5 mg/m2 for 5 consecutive days every 4 weeks), with a reduction in dose to 4 mg/m2 in a fifth course, delayed due to severe neutropenia and thoracic dermatomal herpes zoster infection following the fourth course. Radiologic signs of systemic and CNS disease started to resolve 3 months after the end of chemotherapy, and CNS lesions completely resolved within 2 years after the treatment. After 12-year follow-up, there was no recurrence or appearance of new systemic or CNS xanthogranu-lomatous lesions or second malignancies. Conclusion. In accordance with our findings and recommendations provided by other authors, cladribine can be considered an effective alternative treatment for ECD, especially with CNS involvement and BRAF V600E-mutation-negative status, when interferon-? as the first-line therapy fails.

Background:There is growing evidence of positive effects of yoga, special diet and an internet-based model of self-monitoring in adults with rheumatic diseases in various small scale independent studies. These studies have shown improvement in disease activity, symptom relief, quality of life, mental health issues and social life and thereby optimizing the disease management in a holistic way.Objectives:The present study was designed to investigate the combined effects of yoga, anti-inflammatory diet and self monitoring in children with chronic rheumatic diseases.Methods:In the clinical study, a total of 22 children aged more than 8 years with newly diagnosed rheumatic disease were enrolled. Depending on their consent, they were divided into two groups; 1) experimental group and 2) control group.Experimental and Control Group (n=22)All 22 participants were advised every month follow up for the next 4 months. Baseline disease activity and damage scores were calculated for all.Experimental Group (n=14)Three different printed materials were given.1. Pictures of “Yoga Ashnas” with explanation in their understandable language2. Pictures of foods under two headings: 1) beneficial and 2)harmful3. Self monitoring kit: Disease and medicines information leaflets and simplified pictorialversion of disease specific monitoring and damage scores✓All 14 participants were enrolled to a single time yoga training session under a guidance of an experienced yoga teacher.✓All are advised 45 minutes yoga every day at home.✓All are put on strict diet chart.✓All should read the material and calculate their disease score/s every time before their next visit.Table:Table A: CharacteristicsExperimental group(n=14)Control group(n=8)Median age12.8 years11.2 yearsMales5 (35.71%)3 (37.5%)Females9 (64.28%)5 (62.5)Juvenile Systemic Lupus Erythematosus (JSLE)2 (14.28%)2 (25%)Juvenile Dermatomyositis (JDM)2 (14.28%)1 (12.5%)Juvenile systemic sclerosis (JSSc)1 (7.14%)2 (25%)Mixed connective tissue disease (MCTD)2 (14.28%)0Enthesitis related arthritis (ERA)3 (21.42%)1 (12.5%)Polyarticular Juvenile Idiopathic Arthritis (PJIA)4 (28.57%)2 (25%)Conclusion:Yoga, anti-inflammatory diet and self-monitoring have shown extremely beneficial effects in children with rheumatic diseases in multiple ways.Table B: Monitoring ParameterExperimental group(n=14)Control Group(n=8)Improvement in disease activity13 (92.8%)6 (75%)Relief in pain and fatigue12 (85.71%)3 (37.5%)Optimum weight maintenance10 (71.42%)1 (12.5%)Improvement in routine activity and school performance12 (85.71%)4 (50%)Improvement in mood and behavioural problems12 (85.71%)2 (25%)Knowledge, awareness and involvement of patient and family members in disease management12 (85.71%)2 (25%)Adherence to management14 (100%)6 (75%)Use of alternative medicines1 (7.14%)3 (37.5)Early identification of risk factor/s5 (35.71%)0 (0 %)References:[1]Impact of yoga based mind-body intervention on systemic inflammatory markers and co-morbid depression in active Rheumatoid arthritis patients: A randomized controlled trial. Gautam S, et al. Restor Neurol Neurosci 2019 - Clinical Trial. PMID 30714983[2]Effects of Mediterranean diet on the treatment of rheumatoid arthritis. Porras M, et al. Medwave 2019. PMID 31226103 Spanish, English.[3]Effectiveness of an online self-management tool, OPERAS (an On-demand Program to EmpoweR Active Self-management), for people with rheumatoid arthritis: a research protocol. Tam J, et al. Trials 2019. PMID 31829286 Free PMC article.Disclosure of Interests:None declared

Abstract: This study intends to portray the social pathology contained in a collection of short stories that contain different experiences of women prisoners. To be specific, the focal points of this study are (1) the type of social pathology contained in the collection of short stories by women prisoners, (2) the variables that cause social pathology in the collection of short stories by women prisoners, (3) the utilization of the collection of short stories by women prisoners as an alternative material for the appreciation of literary learning in high school. This study is a qualitative research using descriptive method to see how the social pathology in the collection of short stories by women prisoners by analyzing the collection of short stories. The results of this study indicate that the forms of social pathology contained in this collection of short stories by women prisoners are: 1) crime, 2) gambling, (3) drugs, and, (4) juvenile delinquency. The factors that cause the occurrence of social pathology contained in the collection of short stories by women prisoners consist of 4 (four) things, namely (1) economic factor, (2) family factor, (3) social environmental factor, and (4) psychological factor. This collection of short stories can be used as an alternative source of teaching material because it meets the criteria for a learning material, such as socio-cultural background, psychological aspect, and linguistic aspect. Keywords: social pathology; short stories; literature learning Abstrak: Penelitian ini bertujuan untuk mendeskripsikan patologi sosial yang terdapat dalam kumpulan cerpen yang memuat beragam pengalaman dari para naripadana perempuan. Fokus dalam penelitian ini, yaitu (1) bentuk patologi sosial yang terdapat dalam kumpulan cerpen karya narapidana perempuan, (2) faktor-faktor penyebab terjadinya patologi sosial dalam kumpulan cerpen karya narapidana perempuan, (3) pemanfaatan kumpulan cerpen karya narapidana perempuan sebagai alternatif sumber bahan ajar apresiasi pembelajaran sastra di SMA. Penelitian ini merupakan penelitian kualitatif dengan menggunakan metode deskriptif untuk melihat bagaimana patologi sosial dalam kumpulan cerpen karya narapida perempuan dengan menganalisis kumpulan cerpen tersebut. Hasil penelitian ini menunjukkan bahwa bentuk patologi sosial yang terdapat dalam kumpulan cerpen karya narapidana perempuan ini adalah: 1) kriminalitas, 2) perjudian, (3) narkoba, dan, (4) kenakalan remaja. Faktor-faktor yang menyebabkan terjadinya patologi sosial yang terdapat dalam kumpulan cerpen karya narapidana perempuan terdiri atas 4 (empat) hal yakni (1) faktor ekonomi, (2) faktor keluarga, (3) faktor lingkungan sosial, dan (4) faktor psikologis. Kumpulan cerpen ini dapat dijadikan sebagai alternatif sumber bahan ajar karena memenuhi kriteria pemilihan bahan pembelajaran, serperti latar sosial budaya, aspek psikologis, dan aspek kebahasaannya. Kata kunci: patologi sosial; kumpulan cerpen; pembelajaran sastra

Abstract Abstract 401 The NF1 gene encodes neurofibromin 1, a Ras-specific guanosine triphosphatase-activating protein (GAP) that negatively regulates the p21ras (Ras) family of signaling proteins by accelerating GTP hydrolysis. Germline loss of function mutations of NF1 lead to Neurofibromatosis type I. Carriers of the mutations develop benign neurofibromas and are predisposed to neuronal tumors, but also to juvenile myelomonocytic leukemia (JMML), MDS, and AML. In addition, in children suffering from CMML without germline NF1 mutations, acquired loss of function mutations of NF1 have been reported. In contrast, the role of NF1 in adult myeloid malignancies has not been studied in detail. Therefore, we first evaluated NF1 gene expression in 272 AML cases which were analyzed by Affymetrix HG-U133 Plus 2.0 microarrays. These included cases with t(15;17)(q22;q12) (n=15), t(8;21)(q22;q22) (n=16), inv(16)(p13q22) (n=7), t(11q23)/MLL-rearrangement (n=10), complex aberrant karyotype (n=47), normal karyotype (n=97), and with various other genetic abnormalities (n=80). The median NF1 expression intensity was 131.6 (range 35.2 - 457.5). 68 cases showed an expression intensity of NF1 below 98.6 (first quartile). In this cohort cases with t(8;21) (n=10) or complex karyotype (n=18) were over-represented (Chi-square: p<0.0001 and p=0.021, respectively), while cases with normal karyotype (n=16) were under-represented (Chi-square: p=0.016). In 54/68 of the latter cases with low expression material was availabel for FISH analysis with a probe spanning the NF1 locus. Remarkably, in 11/54 of these cases (20.4%) a NF1 deletion was observed by interphase FISH (% of cells with NF1 deletion median 90% (range: 60-99%). The mean±SD NF1 expression intensity in cases with NF1 deletion was 60.4±17.7 as compared to 75.5±18.0 in cases with 2 NF1 copies (p=0.023). Chromosome banding analysis in these 11 cases revealed a complex karyotype (n=7), a normal karyotype (n=2), an inv(3)(q21q26), and a 5q-deletion accompanied by trisomy 21, respectively. To further investigate the incidence of NF1 deletion in myeloid malignancies 425 additional patients were analyzed by FISH for NF1 deletion using a 420 kb probe spanning the NF1 gene. A heterozygous NF1 deletion was observed in 30/425 (7.1%) patients: de novo AML: 13/142 (9.2%), s-AML: 5/39 (12.8%), t-AML: 4/13 (31%), CMML: 5/99 (5.6%), MDS: 0/122 (0%), MPN: 3/10 (30%). Chromosome banding analysis in the NF1-deleted cases revealed a normal karyotype (n=4), an inv(16)(p13q22) (n=6), an inv(3)(q21q26) (n=6), a complex aberrant karyotype (n=5) or other abnormalities (n=9). In conclusion, NF1 deletions occur in 11% of AML, 5% of CMML and 3/10 MPN and therefore are a frequent and important alternative genetic mechanism for activating the RAS pathway in adult myeloid malignancies. Disclosures: Haferlach: MLL Munich Leukemia Laboratory: Equity Ownership. Kohlmann:MLL Munich Leukemia Laboratory: Employment. Schindela:MLL Munich Leukemia Laboratory: Employment. Kern:MLL Munich Leukemia Laboratory: Equity Ownership. Schnittger:MLL Munich Leukemia Laboratory: Equity Ownership. Haferlach:MLL Munich Leukemia Laboratory: Equity Ownership.

Abstract, Research aim to know correlation of between perception toward family harmony and peer group with juvenile delinquency. Subject research is student of first class SMK 45 in Surabaya as much 91 people. The scales used as the data collects instrument are juvenile delinquency scales, Family harmony perception scales, and peer group scales. Use Scale Likert model which consists of 5 alternative options, while the data analysis method used is regresi analysis.The hypothesis result show that there is relationship between family toward harmony and peer group with juvenile delinquency.Keywords: Perception toward family harmony, peer group, juvenile delinquency

The Problems of da’wah among adolescents in line with the increasing variety of juvenile delinquency is one of the da’wah agenda that must be addressed with a good strategy. In the perspective of da’wah, should be considered seriously juvenile characteristics in accordance with the situation and their condition. This paper discusses the strategy of da’wah that can be applied to teenagers through the optimization of the role of the family as the main foundation for the personality of adolescents and increase the role of youth organizations mosque as an alternative to efforts to "pull" a teenager from the edge of the road to the mosque so that they acquire a container activity that is more serious benefits and Islamic.

Smith Milway, Katie. Mimi's Village and How Basic Health Care Transformed It. Toronto, ON: Kids Can Press, 2012. Print.Mimi’s Village is part of the CitizenKid series, a collection that seeks to inspire children to be better global citizens. Based on Katie Smith Milway’s experiences working for non-profit organizations, the story is set in Western Kenya – a real-world context that is vividly supported by Eugenie Fernandes’ colourful full-page illustrations of flora, fauna and village life.Told in simple one-page chapters, this story introduces children to the health challenges experienced by Mimi and her family: unsafe drinking water, a child’s life-threatening illness, and travel through the night to a distant health clinic. As the story develops, readers begin to see that small steps can radically improve health in the village: clean water, vaccinations and mosquito nets. Perhaps most importantly, Mimi’s inspirational role – she asks her father, “Could you build a clinic too? Maybe then a nurse would come” – demonstrates that children can make meaningful contributions to their communities. This theme is carried into the book’s final seven pages, which include the story of a “real village health worker,” as well as concrete suggestions that answer the question, “How can you help?”The writing in this book is not the strongest and the title may not inspire child readers. In addition, younger readers will benefit from reading this with an adult. These shortcomings are, however, fully mitigated by Mimi’s engaging story and the book’s two important messages: simple public health measures will dramatically improve the lives of many children living throughout the world; and children everywhere can positively impact their world. This juvenile nonfiction book will make a compelling addition to any library collection.Recommended: 3 out of 4 starsReviewer: Shelagh K. GenuisShelagh K. Genuis is an Alberta Innovates–Health Solutions Postdoctoral Research Fellow at the University of Alberta’s School of Public Health. Although an avid reader of biography, she has never stopped reading children’s fiction.

Abstract Background In soybean, some circadian clock genes have been identified as loci for maturity traits. However, the effects of these genes on soybean circadian rhythmicity and their impacts on maturity are unclear. Results We used two geographically, phenotypically and genetically distinct cultivars, conventional juvenile Zhonghuang 24 (with functional J/GmELF3a, a homolog of the circadian clock indispensable component EARLY FLOWERING 3) and long juvenile Huaxia 3 (with dysfunctional j/Gmelf3a) to dissect the soybean circadian clock with time-series transcriptomal RNA-Seq analysis of unifoliate leaves on a day scale. The results showed that several known circadian clock components, including RVE1, GI, LUX and TOC1, phase differently in soybean than in Arabidopsis, demonstrating that the soybean circadian clock is obviously different from the canonical model in Arabidopsis. In contrast to the observation that ELF3 dysfunction results in clock arrhythmia in Arabidopsis, the circadian clock is conserved in soybean regardless of the functional status of J/GmELF3a. Soybean exhibits a circadian rhythmicity in both gene expression and alternative splicing. Genes can be grouped into six clusters, C1-C6, with different expression profiles. Many more genes are grouped into the night clusters (C4-C6) than in the day cluster (C2), showing that night is essential for gene expression and regulation. Moreover, soybean chromosomes are activated with a circadian rhythmicity, indicating that high-order chromosome structure might impact circadian rhythmicity. Interestingly, night time points were clustered in one group, while day time points were separated into two groups, morning and afternoon, demonstrating that morning and afternoon are representative of different environments for soybean growth and development. However, no genes were consistently differentially expressed over different time-points, indicating that it is necessary to perform a circadian rhythmicity analysis to more thoroughly dissect the function of a gene. Moreover, the analysis of the circadian rhythmicity of the GmFT family showed that GmELF3a might phase- and amplitude-modulate the GmFT family to regulate the juvenility and maturity traits of soybean. Conclusions These results and the resultant RNA-seq data should be helpful in understanding the soybean circadian clock and elucidating the connection between the circadian clock and soybean maturity.

"verbiage very thinly sliced and plated up real nice" (Barrett 1)IntroductionMany of us share in an obsessive collecting of cookbooks and recipes. Torn or cut from newspapers and magazines, recipes sit swelling scrapbooks with bloated, unfilled desire. They’re non-hybrid seeds, peas under the mattress, an endless cycle of reproduction. Desire and narrative are folded into each other in our drive, as humans, to create meaning. But what holds us to narrative is good writing. And what can also drive desire is image—literal as well as metaphorical—the visceral pleasure of the gaze, or looking and viewing the sensually aesthetic and the work of the imagination. Creative WritingCooking, winemaking, and food and wine writing can all be considered art. For example, James Halliday (31), the eminent Australian wine critic, posed the question “Is winemaking an art?,” answering: “Most would say so” (31). Cookbooks are stories within stories, narratives that are both factual and imagined, everyday and fantastic—created by both writer and reader from where, along with its historical, cultural and publishing context, a text gets its meaning. Creative writing, in broad terms of genre, is either fiction (imagined, made-up) or creative nonfiction (true, factual). Genre comes from the human taxonomic impulse to create order from chaos through cataloguing and classification. In what might seem overwhelming infinite variety, we establish categories and within them formulas and conventions. But genres are not necessarily stable or clear-cut, and variation in a genre can contribute to its de/trans/formation (Curti 33). Creative nonfiction includes life writing (auto/biography) and food writing among other subgenres (although these subgenres can also be part of fiction). Cookbooks sit within the creative nonfiction genre. More clearly, dietary or nutrition manuals are nonfiction, technical rather than creative. Recipe writing specifically is perhaps less an art and more a technical exercise; generally it’s nonfiction, or between that and creative nonfiction. (One guide to writing recipes is Ostmann and Baker.) Creative writing is built upon approximately five, more or less, fundamentals of practice: point of view or focalisation or who narrates, structure (plot or story, and theme), characterisation, heightened or descriptive language, setting, and dialogue (not in any order of importance). (There are many handbooks on creative writing, that will take a writer through these fundamentals.) Style or voice derives from what a writer writes about (their recurring themes), and how they write about it (their vocabulary choice, particular use of imagery, rhythm, syntax etc.). Traditionally, as a reader, and writer, you are either a plot person or character person, but you can also be interested primarily in ideas or language, and in the popular or literary.Cookbooks as Creative NonfictionCookbooks often have a sense of their author’s persona or subjectivity as a character—that is, their proclivities, lives and thus ideology, and historical, social and cultural place and time. Memoir, a slice of the author–chef/cook’s autobiography, is often explicitly part of the cookbook, or implicit in the nature of the recipes, and the para-textual material which includes the book’s presentation and publishing context, and the writer’s biographical note and acknowledgements. And in relation to the latter, here's Australian wine educator Colin Corney telling us, in his biographical note, about his nascent passion for wine: “I returned home […] stony broke. So the next day I took a job as a bottleshop assistant at Moore Park Cellars […] to tide me over—I stayed three years!” (xi). In this context, character and place, in the broadest sense, are inevitably evoked. So in conjunction with this para-textual material, recipe ingredients and instructions, visual images and the book’s production values combine to become the components for authoring a fictive narrative of self, space and time—fictive, because writing inevitably, in a broad or conceptual sense, fictionalises everything, since it can only re-present through language and only from a particular point of view.The CookbooksTo talk about the art of cookbooks, I make a judgmental (from a creative-writer's point of view) case study of four cookbooks: Lyndey Milan and Colin Corney’s Balance: Matching Food and Wine, Sean Moran’s Let It Simmer (this is the first edition; the second is titled Let It Simmer: From Bush to Beach and Onto Your Plate), Kate Lamont’s Wine and Food, and Greg Duncan Powell’s Rump and a Rough Red (this is the second edition; the first was The Pig, the Olive & the Squid: Food & Wine from Humble Beginnings) I discuss reading, writing, imaging, and designing, which, together, form the nexus for interpreting these cookbooks in particular. The choice of these books was only relatively random, influenced by my desire to see how Australia, a major wine-producing country, was faring with discussion of wine and food choices; by the presence of discursive text beyond technical presentation of recipes, and of photographs and purposefully artful design; and by familiarity with names, restaurants and/or publishers. Reading Moran's cookbook is a model of good writing in its use of selective and specific detail directed towards a particular theme. The theme is further created or reinforced in the mix of narrative, language use, images and design. His writing has authenticity: a sense of an original, distinct voice.Moran’s aphoristic title could imply many things, but, in reading the cookbook, you realise it resonates with a mindfulness that ripples throughout his writing. The aphorism, with its laidback casualness (legendary Australian), is affectively in sync with the chef’s approach. Jacques Derrida said of the aphorism that it produces “an echo of really curious, indelible power” (67).Moran’s aim for his recipes is that they be about “honest, home-style cooking” and bringing “out a little bit of the professional chef in the home cook”, and they are “guidelines” available for “sparkle” and seduction from interpretation (4). The book lives out this persona and personal proclivities. Moran’s storytellings are specifically and solely highlighted in the Contents section which structures the book via broad categories (for example, "Grains" featuring "The dance of the paella" and "Heaven" featuring "A trifle coming on" for example). In comparison, Powell uses "The Lemon", for example, as well as "The Sheep". The first level of Contents in Lamont’s book is done by broad wine styles: sparkling, light white, robust white and so on, and the second level is the recipe list in each of these sections. Lamont’s "For me, matching food and wine comes down to flavour" (xiii) is not as dramatic or expressive as Powell’s "Wine: the forgotten condiment." Although food is first in Milan and Corney’s book’s subtitle, their first content is wine, then matching food with colour and specific grape, from Sauvignon Blanc to Barbera and more. Powell claims that the third of his rules (the idea of rules is playful but not comedic) for choosing the best wine per se is to combine region with grape variety. He covers a more detailed and diversified range of grape varieties than Lamont, systematically discussing them first-up. Where Lamont names wine styles, Powell points out where wine styles are best represented in Australian states and regions in a longish list (titled “13 of the best Australian grape and region combos”). Lamont only occasionally does this. Powell discusses the minor alternative white, Arneis, and major alternative reds such as Barbera and Nebbiolo (Allen 81, 85). This engaging detail engenders a committed reader. Pinot Gris, Viognier, Sangiovese, and Tempranillo are as alternative as Lamont gets. In contrast to Moran's laidbackness, Lamont emphasises professionalism: "My greatest pleasure as a chef is knowing that guests have enjoyed the entire food and wine experience […] That means I have done my job" (xiii). Her reminders of the obvious are, nevertheless, noteworthy: "Thankfully we have moved on from white wine/white meat and red wine/red meat" (xiv). She then addresses the alterations in flavour caused by "method of cooking" and "combination of ingredients", with examples. One such is poached chicken and mango crying "out for a vibrant, zesty Riesling" (xiii): but where from, I ask? Roast chicken with herbs and garlic would favour "red wine with silky tannin" and "chocolatey flavours" (xiii): again, I ask, where from? Powell claims "a different evolution" for his book "to the average cookbook" (7). In recipes that have "a wine focus", there are no "pretty […] little salads, or lavish […] cakes" but "brown" albeit tasty food that will not require ingredients from "poncy inner-city providores", be easy to cook, and go with a cheap, budget-based wine (7). While this identity-setting is empathetic for a Powell clone, and I am envious of his skill with verbiage, he doesn’t deliver dreaming or desire. Milan and Corney do their best job in an eye-catching, informative exemplar list of food and wine matches: "Red duck curry and Barossa Valley Shiraz" for example (7), and in wine "At-a-glance" tables, telling us, for example, that the best Australian regions for Chardonnay are Margaret River and the Adelaide Hills (53). WritingThe "Introduction" to Moran’s cookbook is a slice of memoir, a portrait of a chef as a young man: the coming into being of passion, skill, and professionalism. And the introduction to the introduction is most memorable, being a loving description of his frugal Australian childhood dinners: creations of his mother’s use of manufactured, canned, and bottled substitutes-for-the-real, including Gravox and Dessert Whip (1). From his travel-based international culinary education in handmade, agrarian food, he describes "a head of buffalo mozzarella stuffed with ricotta and studded with white truffles" as "sheer beauty", "ambrosial flavour" and "edible white 'terrazzo'." The consonants b, s, t, d, and r are picked up and repeated, as are the vowels e, a, and o. Notice, too, the comparison of classic Italian food to an equally classic Italian artefact. Later, in an interactive text, questions are posed: "Who could now imagine life without this peppery salad green?" (23). Moran uses the expected action verbs of peel, mince, toss, etc.: "A bucket of tiny clams needs a good tumble under the running tap" (92). But he also uses the unexpected hug, nab, snuggle, waltz, "wave of garlic" and "raining rice." Milan and Corney display a metaphoric-language play too: the bubbles of a sparkling wine matching red meat become "the little red broom […] sweep[ing] away the […] cloying richness" (114). In contrast, Lamont’s cookbook can seem flat, lacking distinctiveness. But with a title like Wine and Food, perhaps you are not expecting much more than information, plain directness. Moran delivers recipes as reproducible with ease and care. An image of a restaurant blackboard menu with the word "chook" forestalls intimidation. Good quality, basic ingredients and knowledge of their source and season carry weight. The message is that food and drink are due respect, and that cooking is neither a stressful, grandiose nor competitive activity. While both Moran and Lamont have recipes for Duck Liver Pâté—with the exception that Lamont’s is (disturbingly, for this cook) "Parfait", Moran also has Lentil Patties, a granola, and a number of breads. Lamont has Brioche (but, granted, without the yeast, seeming much easier to make). Powell’s Plateless Pork is "mud pies for grown-ups", and you are asked to cook a "vat" of sauce. This communal meal is "a great way to spread communicable diseases", but "fun." But his passionately delivered historical information mixed with the laconic attitude of a larrikin (legendary Australian again) transform him into a sage, a step up from the monastery (Powell is photographed in dress-up friar’s habit). Again, the obvious is noteworthy in Milan and Corney’s statement that Rosé "possesses qualities of both red and white wines" (116). "On a hot summery afternoon, sitting in the sun overlooking the view … what could be better?" (116). The interactive questioning also feeds in useful information: "there is a huge range of styles" for Rosé so "[g]rape variety is usually a good guide", and "increasingly we are seeing […] even […] Chambourcin" (116). Rosé is set next to a Bouillabaisse recipe, and, empathetically, Milan and Corney acknowledge that the traditional fish soup "can be intimidating" (116). Succinctly incorporated into the recipes are simple greyscale graphs of grape "Flavour Profiles" delineating the strength on the front and back palate and tongue (103).Imaging and DesigningThe cover of Moran’s cookbook in its first edition reproduces the colours of 1930–1940's beach towels, umbrellas or sunshades in matt stripes of blue, yellow, red, and green (Australian beaches traditionally have a grass verge; and, I am told (Costello), these were the colours of his restaurant Panoroma’s original upholstery). A second edition has the same back cover but a generic front cover shifting from the location of his restaurant to the food in a new subtitle: "From Bush to Beach and onto Your Plate". The front endpapers are Sydney’s iconic Bondi Beach where Panoroma restaurant is embedded on the lower wall of an old building of flats, ubiquitous in Bondi, like a halved avocado, or a small shallow elliptic cave in one of the sandstone cliff-faces. The cookbook’s back endpapers are his bush-shack country. Surfaces, cooking equipment, table linen, crockery, cutlery and glassware are not ostentatious, but simple and subdued, in the colours and textures of nature/culture: ivory, bone, ecru, and cream; and linen, wire, wood, and cardboard. The mundane, such as a colander, is highlighted: humbleness elevated, hands at work, cooking as an embodied activity. Moran is photographed throughout engaged in cooking, quietly fetching in his slim, clean-cut, short-haired, altar-boyish good-looks, dressed casually in plain bone apron, t-shirt (most often plain white), and jeans. While some recipes are traditionally constructed, with the headnote, the list of ingredients and the discursive instructions for cooking, on occasion this is done by a double-page spread of continuous prose, inviting you into the story-telling. The typeface of Simmer varies to include a hand-written lookalike. The book also has a varied layout. Notes and small images sit on selected pages, as often as not at an asymmetric angle, with faux tape, as if stuck there as an afterthought—but an excited and enthusiastic afterthought—and to signal that what is informally known is as valuable as professional knowledge/skill and the tried, tested, and formally presented.Lamont’s publishers have laid out recipe instructions on the right-hand side (traditional English-language Western reading is top down, left to right). But when the recipe requires more than one item to be cooked, there is no repeated title; the spacing and line-up are not necessarily clear; and some immediate, albeit temporary, confusion occurs. Her recipes, alongside images of classic fine dining, carry the implication of chefing rather than cooking. She is photographed as a professional, with a chef’s familiar striped apron, and if she is not wearing a chef’s jacket, tunic or shirt, her staff are. The food is beautiful to look at and imagine, but tackling it in the home kitchen becomes a secondary thought. The left-hand section divider pages are meant to signal the wines, with the appropriate colour, and repetitive pattern of circles; but I understood this belatedly, mistaking them for retro wallpaper bemusedly. On the other hand, Powell’s bog-in-don’t-wait everyday heartiness of a communal stewed dinner at a medieval inn (Peasy Lamb looks exactly like this) may be overcooked, and, without sensuousness, uninviting. Images in Lamont’s book tend toward the predictable and anonymous (broad sweep of grape-vined landscape; large groups of people with eating and drinking utensils). The Lamont family run a vineyard, and up-market restaurants, one photographed on Perth’s river dockside. But Sean's Panoroma has a specificity about it; it hasn’t lost its local flavour in the mix with the global. (Admittedly, Moran’s bush "shack", the origin of much Panoroma produce and the destination of Panoroma compost, looks architect-designed.) Powell’s book, given "rump" and "rough" in the title, stridently plays down glitz (large type size, minimum spacing, rustic surface imagery, full-page portraits of a chicken, rump, and cabbage etc). While not over-glam, the photography in Balance may at first appear unsubtle. Images fill whole pages. But their beautifully coloured and intriguing shapes—the yellow lime of a white-wine bottle base or a sparkling wine cork beneath its cage—shift them into hyperreality. White wine in a glass becomes the edge of a desert lake; an open fig, the jaws of an alien; the flesh of a lemon after squeezing, a sea anemone. The minimal number of images is a judicious choice. ConclusionReading can be immersive, but it can also hover critically at a meta level, especially if the writer foregrounds process. A conversation starts in this exchange, the reader imagining for themselves the worlds written about. Writers read as writers, to acquire a sense of what good writing is, who writing colleagues are, where writing is being published, and, comparably, to learn to judge their own writing. Writing is produced from a combination of passion and the discipline of everyday work. To be a writer in the world is to observe and remember/record, to be conscious of aiming to see the narrative potential in an array of experiences, events, and images, or, to put it another way, "to develop the habit of art" (Jolley 20). Photography makes significant whatever is photographed. The image is immobile in a literal sense but, because of its referential nature, evocative. Design, too, is about communication through aesthetics as a sensuous visual code for ideas or concepts. (There is a large amount of scholarship on the workings of image combined with text. Roland Barthes is a place to begin, particularly about photography. There are also textbooks dealing with visual literacy or culture, only one example being Shirato and Webb.) It is reasonable to think about why there is so much interest in food in this moment. Food has become folded into celebrity culture, but, naturally, obviously, food is about our security and survival, physically and emotionally. Given that our planet is under threat from global warming which is also driving climate change, and we are facing peak oil, and alternative forms of energy are still not taken seriously in a widespread manner, then food production is under threat. Food supply and production are also linked to the growing gap between poverty and wealth, and the movement of whole populations: food is about being at home. Creativity is associated with mastery of a discipline, openness to new experiences, and persistence and courage, among other things. We read, write, photograph, and design to argue and critique, to use the imagination, to shape and transform, to transmit ideas, to celebrate living and to live more fully.References Allen, Max. The Future Makers: Australian Wines for the 21st Century. Melbourne: Hardie Grant, 2010. Barratt, Virginia. “verbiage very thinly sliced and plated up real nice.” Assignment, ENG10022 Writing from the Edge. Lismore: Southern Cross U, 2009. [lower case in the title is the author's proclivity, and subsequently published in Carson and Dettori. Eds. Banquet: A Feast of New Writing and Arts by Queer Women]Costello, Patricia. Personal conversation. 31 May 2012. Curti, Lidia. Female Stories, Female Bodies: Narrative, Identity and Representation. UK: Macmillan, 1998.Derrida, Jacques. "Fifty-Two Aphorisms for a Foreword." Deconstruction: Omnibus Volume. Eds. Andreas Apadakis, Catherine Cook, and Andrew Benjamin. New York: Rizzoli, 1989.Halliday, James. “An Artist’s Spirit.” The Weekend Australian: The Weekend Australian Magazine 13-14 Feb. (2010): 31.Jolley, Elizabeth. Central Mischief. Ringwood: Viking/Penguin 1992. Lamont, Kate. Wine and Food. Perth: U of Western Australia P, 2009. Milan, Lyndey, and Corney, Colin. Balance: Matching Food and Wine: What Works and Why. South Melbourne: Lothian, 2005. Moran, Sean. Let It Simmer. Camberwell: Lantern/Penguin, 2006. Ostmann, Barbara Gibbs, and Jane L. Baker. The Recipe Writer's Handbook. Canada: John Wiley, 2001.Powell, Greg Duncan. Rump and a Rough Red. Millers Point: Murdoch, 2010. Shirato, Tony, and Jen Webb. Reading the Visual. Crows Nest: Allen & Unwin, 2004.

Introduction Cookbooks are more than recipes. They are valuable historical artifacts containing information about the food, culture and society that produced and used them (Driver, Theophano, Wheaton). This story is based on my first and failed attempt at using an old recipe to make a cheddar cheese. It examines the effect of changed technology on artisanal cooking practices (Supski, Giard) and how recipe writing has had to adapt to changed culinary technology. In the absence of the generational—mother to daughter—handing down of cooking practices, and an inherited understanding of traditional cooking techniques gained through practice over time, today’s recipes rely on clear written instructions, illustrations and demonstration for their success. Luce Giard’s discussion of women’s domestic work, and what she refers to as “memory of apprenticeship” (157), and the technological changes that interrupted artisanal food making, underpin the story. Using creative nonfiction this story invites the reader to appreciate how food and cooking are connected to our lives—from the local to the global, connecting food to remembering (Berzok), nostalgia (Duruz), and family relationships (Giard, Supski).My Cheddar CheeseWith their high degree of ritualization and their strong affective investment, culinary activities are for many women of all ages a place of happiness pleasure and discovery. Such life activities demand as much intelligence, imagination and memory as those traditionally held as superior, such as music and weaving (Giard 151). My first attempt at making a cheddar cheese started out as a culinary adventure—part nostalgia, part challenge and part boast. I had in mind the cloth wrapped cheddar cheese of my childhood. We called it mouse’s cheese, as even the mice preferred it to the Kraft cheddar cheese that came wrapped in foil and packaged in a box. My father would peel the cloth away from the round of cheese before cutting out a wedge from it. Then he would slice it, and lay it on buttered toast and grill it until it melted. Bubbles of cheesy oil slid off the sides of the toast, onto the bottom of the grill pan, where cold and crisp afterwards, I would pick them off and eat them. I think that it was this memory that drove my anticipation of the joy of actually making a cheese. The process not only connected me to this memory but also would give me the satisfaction of saying, “I made it myself.” Giard understood this pleasure, connecting it to the lives we lead today:when for so many people nothing remains at the end of the day except for the bitter wear and tear of so many dull hours, the preparation of a meal furnishes that rare joy of producing something oneself, of fashioning a ferment of reality, of knowing the joys of demiurgic miniaturization, all the while securing the gratitude of those who will consume it by way of pleasant and innocent seductions (158). The recipe came from a Country Women’s Association (CWA) cookbook first published in 1936 but republished with minor changes in 1982. It looked simple enough, and the fact that it was there, in amongst recipes for fresh cheeses and butter, gave me the confidence to simply follow the recipe. I would include it in a blog I had started about cooking from old recipe books. Making a cheese gave me the perfect opportunity to follow one recipe and report on its development over its six-week maturation. My followers, I thought, could come on this culinary journey with me. Day One: The Boast I am making a cheddar cheese from a CWA (Country Women’s Association) cookbook. This book, first published in 1936 has chapters on invalid cooking, household hints and a section called ‘Hints to Temper the Temper’. In the butter and cheese making section there is a recipe for a cheddar cheese. It looks so easy. Just a few ingredients: milk, rennet, salt and food colouring, and a few lines of instruction. A friend has fashioned a sort of cheese press for me—based on a picture of one we found on the internet. Yesterday I bought eight litres of organic milk and set to. The recipe is very simple: 1) Heat the milk to blood temperature, add nine rennet tablets and a teaspoon of cheese colouring. Leave it to set and harden and once that is done cut it into the curd and drain the whey off. 2) Once it is dry, add salt and turn it into a cheese press—lined with muslin—to start pressing all the excess moisture out by applying a bit more pressure each day. 3) Once all the moisture is pressed out it wrap it in waxed cheese cloth, set it in a cool place and turn it each day for six weeks.I am at the first stage and the whey is draining away. I think it will be another couple of days before I can start pressing it.In six weeks, I will have a cheese (Adams).Mary Shearer wrote in the foreword of this new 1982 edition of the original text, that the needs of the community had changed in fifty years of CWA service and this included a significant change to meet these needs, namely, a conversion of the recipes from imperial measurements to the metric system. But she expressed confidence that, with the tried recipes of many country women, “the universal appeal enjoyed since the first edition will be retained” (Foreword). Marjorie Maughan, who also wrote a message in the foreword, felt that “with the adaptability of women, the use of metric measures will be accomplished with ease and this edition will be as popular as ever.”Until I started, I had not considered failure. The recipe was included in a reliable cookery book that promised to have universal appeal and where the only possible challenge for cooks of its day would be its metric, rather than imperial, measurements. I was familiar with both metric and imperial—the only challenge mentioned in the foreword—and seduced by the simplicity of both the instructions and the ingredient list. I was soon to discover that my CWA recipe was full of omissions, assumptions, and errors.Cheese was traditionally made in many country kitchens as a way of preserving milk. The skill needed to make it was acquired through years of watching and learning. A written recipe was more of an aide memoire consisting of a list of ingredients and a few lines of simple instruction. To write recipes for today’s cooks, recipe writers usually work from test-kitchens and must include precise detail: their words are tested and edited until they are foolproof. Old recipes are full of assumed knowledge. They often lack details, leave out ingredients, do not provide measurements (or use measurements that are no longer in common usage, like a peck), and use equipment and ingredients that are no longer available or now have a different name. But as Giard writes, women are practiced at dealing with culinary challenges, “each meal demands the invention of an alternative mini-strategy when one ingredient or the appropriate utensil is lacking” (158). I soon found problems with the recipe. It called for eight litres (two gallons) new milk, a two and a half kilogram (five pound) jam tin (which would hold the cheese from six gallons of milk), salt, a teaspoon of cheese colouring, and one dessertspoon of rennet (or nine rennet tablets). What was new milk? What is cheese colouring? Where can I get rennet tablets? The recipe was imprecise: two and a half kilograms does not equate to five pounds. Where do I get a jam tin? I remember big tins of jam from my childhood but I was not sure jam was even packaged in tins these days. Why did I need a tin that would hold six gallons of milk when I only needed two gallons for this cheese? Yellow food colouring would be fine—perhaps with a drop of red to give a more orange tint to the finished cheese—and I found rennet tablets in the supermarket, but I was still unsure about the quantity of salt needed. My previously-quite-simple-recipe now had layers of complexity. There was no one I could ask, and I did not have Giard’s “memory of apprenticeship”:Yet, from the minute one becomes interested in the process of culinary production, one notices that it requires a multiple memory: a memory of apprenticeship, of witnessed gestures, and of consistencies, in order, for example, to identify the exact moment when the custard has begun to coat the back of a spoon and thus must be taken off the stove to prevent it from separating (157–58). I reasoned that if I just did exactly what the instructions said, it had to work: Warm the cheese to blood heat, add the cheese colouring and rennet and stir well. Cover with a cloth to keep in the heat. When the curd is set and firm, cut through and through with a large knife to release the whey. Dip the whey off with a saucer, pressing the curd while doing so. Drain off all the whey and when fairly dry crumble the curd and add salt to taste—about 2 teaspoons should be about sufficient (CWA 342).How hot is blood heat and do I need a thermometer? How much cheese colouring do I need? How firm is firm? How many “through and through” cuts should I make? How dry is “fairly dry”? With my cheese now doomed to fail, I searched for The Australian Dairy Board on the Internet looking for some answers. In a modern cheese factory, to ensure the cheese composition is uniform, milk is standardised: stripped then re-made with all its fats and proteins adjusted to the right proportion, although some small cheese makers do not standardise their milk. Then this milk is pasteurised to destroy all disease making micro-organisms, make the cheese safe to eat, and improve its quality. Cheese starter cultures are used (there was no mention of these in my CWA recipe) and once the milk coagulates and is cut to release the whey, it has to be stirred to release more whey. The length of time the curds are stirred is important in the process as it influences the type of cheese that was made.The women who followed my CWA recipe would have dipped a finger into the milk to test its temperature, tasted the curds for salt, and known when the colour was right. They would have just known when the cheese was pressed enough to wrap in the waxed cloth. They would have covered their day clothes with an apron—protecting their clothes from spills—rather than protecting the cheese from contamination. There would be no sterile gloves, white coats, hairnets, or thermometers in their kitchens. If I had been able to ask them questions their answer would have been, “it is done this way because it has always been done more or less like that” (Giard 171).My cheese was both lacking in salt and very pale. Perhaps, I thought, the flavour would intensify and it would darken during the maturation process. If it stayed this colour it would be the same creamy white as an English Wensleydale cheddar rather than the eggnog-coloured mouse cheeses of my childhood. The cheese press was my inspired “mini-strategy” and one step away from being experimental. It was made from 1) the back of a plastic clipboard with holes drilled into it, 2) a piece of agricultural pipe, 3) a flat circular disk of metal the same diameter as the inside of the agricultural pipe attached to a long screw, to add pressure to the cheese and, 4) a handle which allowed me to screw the piece of metal onto the top of the cheese to apply pressure and weight. I was excited to try it and I pushed on: "Line a cheese press with the cheesecloth, pack the curd into it and fold the cloth over the top. Put on a lid—a saucer that will fit in the tin will do very well—place a 3 kg (6 lb.) weight on top and press for 12 hours" (CWA: 343).I had more questions. Should I put the weighted cheese in the refrigerator for the twelve hours whilst it drained or would it be fine on the bench overnight? Three kilograms does not equal six pounds but this probably didn’t matter as I was using a press and not weights. Somewhat intuitively, I decided to leave it overnight on the bench. It was winter after all and the house would be cold once the heating went off automatically at 10.00 pm. I crossed my fingers, wrote about it in my blog and posted some pictures.Day Three: Emerging DoubtsI have just salted the cheese and put it into the press for seven days. Each day I have to increase the weight and change the cheesecloth. It’s a bit smelly …I sourced wax for the next stage and it arrived in the post today. I will keep rewrapping and pressing until the weekend then I will wax it and put it away until it matures.I am a little worried that I did not salt it enough. The recipe said two teaspoons and I wonder if it meant tablespoons. Time will tell (Adams). At this point things started to go very wrong. The cheese smelled off. Perhaps I had ruined my cheese right at the start when I left it out on the bench for its first overnight pressing. Maybe it should have been in the refrigerator. I should have added more salt. There was nothing to do but to keep going and see what happened. I could learn from mistakes, reflect on the process, and try again if it did not work. There was still the possibility that it would work; although the smell in the ’fridge suggested otherwise. Once it was coated in wax, I reasoned, it could not smell.After seven days of pressing, the cheese was now ready to be wiped well, dried, wrapped in buttered muslin, and stored in a cool place for two weeks, and turned every day. I used cheese wax instead of buttered muslin and put it in the refrigerator.The final words from CWA were: "The cheese will be ready in about six weeks, but is better if kept for three months. (A press may be made out of [the] jam tin. The bottom must be punctured, and holes punched around the tin). A wooden press is best" (342).My final words were, "Day-Seven: Failure" (Adams).I was a tad impatient and very concerned about the smell so I waxed the cheese a couple of days early and it is now stashed away in the fridge. (Sealing it in wax should stop it stinking out the fridge!) I have to turn it each day for two weeks then leave it for six. My cheese is either slowly maturing or rotting. The wax has sprung leaks and the clear liquid coming out does not smell good … but I will keep turning it daily for another four weeks (Adams).The Dairy Board instructions dictated that maturation takes place in temperature controlled cool rooms and that cheddar requires a temperature of between 8 and 10˚C for three to twenty-four months. During maturation the enzymes in the cheese break down the fats and proteins allowing the textural and flavour characteristics of the cheese to develop. My cheese sat in the refrigerator (I have no idea what the temperature is set at), where I duly turned it every day. After five weeks the stench in the refrigerator was no longer bearable as the smelly liquid had started to ooze out of the wax. I took it out and cut into it. Beneath its wax-coating my cheese had matured into a stinking mass of soft, oyster-coloured crumbly curds. I binned it, without so much as a taste. Final Post: Know Your Limitations I did make a little goat cheese and that was pretty delicious. I used the same method but I pressed it lightly for a day then wrapped it in greaseproof paper and left it in the fridge. We ate it fresh the next day (Adams).This experiment helped me realise that today’s recipe books contain detailed instructions because the knowledge of cookbook writers, including how to utilise the available technology, has to be conveyed to the reader following their recipes. Such clear instructions are necessary now, whereas in the past, cooks were drawing on skills and knowledge they either had, or could draw on other knowledge sources and networks to gain. I have not given up on making cheddar cheese. I still have the cheese press and some wax, and the cheesecloth I used is washed and folded in the cupboard. Before I do try again, however, I will consult a modern cookbook or book myself into a cheesemaking course and learn from someone who has the skills I need.References Adams. Jill. First Catch a Chicken. 2011. 1 May 2013 ‹http://firstcatchachicken.wordpress.com›.Berzok, Linda Murray. Storied Dishes: What Our Family Recipes Tell Us About Who We Are and Where We’ve Been. Oxford: Praeger, 2011.Country Women’s Association Western Australia Inc. The C.W.A. Cookery Book and Household Hints. 36th ed. Perth: Wigg, 1982.Dairy Australia. “Cheesmaking.” 2013. 20 Jan. 2013 ‹http://www.dairyaustralia.com.au/Dairy-food-and-recipes/Dairy-Products/Cheese/Cheesemaking.aspx›.De Certeau, Giard, Luce, and Mayol, Pierre. The Practice of Everyday Life Vol. 2: Living and Cooking. 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