61. Cooking With Grandma Links cooking in Different cultures Makea-Mix Measurements Tools and Gadgets cooking in Pakistani culture with links to Arabian, chinese and Western Culture. http://www.suite101.com/links.cfm/cooking_with_grandma

Topics Articles Links Free Courses Home Directory 22 Communities What's New ... Free e-Courses Search Suite101.com Within: Cooking with Grandma Food and Drink Member Central Join Our Community! Login SuiteMail What's New ... Become a Feature Writer Fun Suite Full Listing Contests Scribbles SuiteCards Free Newsletters Subscribe Here! Member Update Discussion Rooms The Forum The Lounge SuiteChat The Writers' Suite Community Stores The Co-op Store Biz Center Best of Suite eBooks Book Circle Community Channels Arts and Crafts Business and Economics Computers and Technology Education ... Youth Corner New Topics California Wine Low Fat Cooking Food Pursuit Cookbook Reviews ... More... New Articles Micro-Eco farming Micro-Eco farming Book Review: The Swedish Table Food and Niche Opportunities ... More... New Discussions India Grill and the Coffee Cafe: Two great places to enjoy Eating Light, Italian Style Book Review: The Jamlady Cookbook California Pinot Noir Comes of Age; Bad News/ Good News ... More... Suite Events Memories of Grandparents Post-Soviet Nations Fall Food Festival Suite University Visit the University About Suite University Suite University News Course Listing ... Student Testimonials New Free Courses Kitchen Safety for Kids Living The Low-Carb Lifestyle Bartending 101 Power Up Your Diet with Veggies ... More...

62. Crossroads Cooking Crossroads cooking, a selection of The Good Cook Book Club, offers both aninnovative set very few cultures are untouched by the dynamic nature of food. http://www.globalgourmet.com/food/special/1999/crossroads/

Return to the Global Gourmet Main Page Cupcakes to go! globalgourmet.com Additional Searches Paris Hotels Worldstay Hotels in London New York Hotels Departments Kate's Global Kitchen Kate's Books Cookbook Profiles Global Destinations ... Archives About Global Gourmet Contact Info Advertising Feedback Privacy Statement ... page to a friend... Return to the Global Gourmet Main Page Forkmedia LLC Crossroads Cooking The Meeting and Mating of Ethnic Cuisines - from Burma to Texas in 200 Recipes By Elisabeth Rozin Author of Ethnic Cuisines "Expanding on the global perspective of her previous cookbooks ( Ethnic Cuisine and The Universal Kitchen ) Rozin intelligently probes the origins of "crossroads cooking". .. Examining the evolution and expression of these cuisines within an historical and cultural context, she considers a complex host of factors... In fluid prose, Rozin offers compelling "food for thought", profoundly capturing the nexus of culture and cookery." ....Publisher 's Weekly Matzo Ball Gumbo? Following in the tradition of her classic cookbook, Ethnic Cuisine, culinary anthropologist Elisabeth Rozin culminates her groundbreaking study of world food with Crossroads Cooking

63. New Orleans Their ancestry is likely of multiple culture and mixed race. Creole cookingis based on French cooking but also incorporates Spanish, African, http://users.saferinternet.com/wildebeest/new_orleans.htm

NEW ORLEANS, LOUISIANA An unforgettable family destination Yes, New Orleans has some qualities of dubious wholesomeness... but what city doesn’t? Despite it’s reputation, nearly all of The Big Easy’s top attractions are entirely family-friendly. The food, architecture and culture can’t be compared with any other location in the world. It’s expensive, but if you’re willing to spend a few extra bucks, your family will have an unforgettable time. French Quarter: The girls and I visited the French Quarter on three consecutive evenings. The non-stop music, brilliant neon lights, distinctive yet unpolished architecture, abundant gift shops and general hustle and bustle mesmerized the kids. The very visible bars, sex shops, and voodoo shops may be of concern to parents. The French Quarter is certainly not for all families, but for the adventurous, I believe it can be safely enjoyed during the day and early evenings. More info is available on my French Quarter page Culture: "

64. The World's Healthiest Foods: Feeling Great With our very precise and short cooking times, you’re unlikely to get a nutrientloss of more mixed vegetables, vitamin C, blanching (35 minutes), 25% http://www.whfoods.com/genpage.php?tname=george&dbid=61

65. Flower Power Flower Power (June 13, 2003) no formal restaurant training, but he was able to sponsor a chef from Indiato do the cooking. It allows us to present a mixed culture, Sandadi said. http://www.mv-voice.com/morgue/2003/2003_06_13.dining.html

Search the Archive: Back to the Table of Contents Page Back to the Voice Home Page Classifieds Publication Date: Friday, June 13, 2003 Flower power Marigold offers a variety of unusual Indian dishes By Anthony Silk Silicon Valley's demise has sent laid off techies looking for work in other, often radically different, industries. I thought I was unique when I went from software project manager to food editor until I met Satish Sandadi, the owner of Marigold, the newest Indian restaurant to grace University Avenue in downtown Palo Alto. Sandadi came to the United States from India seven years ago, enticed by the prospect of exciting and challenging work in the emerging high-tech market. Aside from computer skills, he also brought with him a passion for food. As he enjoyed the demands of the silicon sector, his desire to work in the food business grew. Two months ago, he fulfilled this second dream by opening Marigold. Sandadi had no formal restaurant training, but he was able to sponsor a chef from India to do the cooking. "It allows us to present a mixed culture," Sandadi said. "My chef understands Indian cuisine and I can blend that with American tastes."

66. REGISTER A GLOBAL USER ACCOUNT When you re cooking, you chop vegetables really tiny because that s where For each of the cooks, straddling two cultures has produced embarrassing or http://www.amarillonet.com/stories/052101/fea_passions.shtml

Amarillo.com USER REGISTRATION REGISTER A GLOBAL USER ACCOUNT Becoming a registered member is fast and FREE . Just fill out the following information and you'll have access to all the stories on Amarillo.com, including US, Texas and Local News, Professional, College and High School Sports, Lifestyles, Faith, Food, Outdoors and more. Let's get started. Why Register? Sign up is as easy as 1, 2, 3! Fields marked require a response Already a Member? Enter your username and password to sign in. Username: Password: (case sensitive) Remember my login Forget Your Password? Forget Your Username? Modify Your Account Reactivate Your Account. ... Report A Problem Become a Member - Create Account document.writeln(""); ERROR: JavaScript Disabled, please consult your browser's help for information on enabling javascript. Choose a Username: This will be your login or username At least 6 characters No spaces Choose a Password: Must be at least 6 characters Passwords are case sensitive Confirm Password: Password Hint: E-Mail Address: Note: A valid e-mail address is required We will send you an e-mail to confirm your registration.

67. Dom's Non-dairy In-site Kefir grains do well in a mixed media consisting of dairy and nondairy milk eg, Culture-Foods of Asia cooking Tip My Music About this Site and I http://users.chariot.net.au/~dna/vegmilk.html

Site best viewed with enough open mindedness and eyes opened @ 1024 X 768 screen resolution Welcome to Dom's non-dairy milk and Rejuvelac in-site Fodder for Thought Soy Milk Recipe Soy Milk Variations Soy milk Kefir ... Soy milk Yogurt Rejuvelac and Other Culture Vegan Products What is Rejuvelac? Rejuvelac Recipe SEED, NUT AND SOY MILK IN A NUT SHELL consume of soy milk in moderation . It is also important to use Non Genetically Modified, and Certified organically grown produce. On the most part, SNM may be consumed on a regular basis to compliment an existing diet to increase nutrition. As already stated, soy beans are a versatile legume. But with the parcel come limiting factors. Unprocessed soybeans contain unfavourable compounds, Certain compounds lock or inhibit digestion of nutrients. Asian cultures have used soybeans for thousands of years but through accumulated know-how have found ways to reduce or eliminate such limiting factors. This includes fermenting the soybeans to produce foods such as , Tempeh, Miso, Natto and Soy sauce

68. ISCE 2005 - Welcome mixedCulture Charm Despite being a small city, Macau has been one of the most Southeast Asian and Chinese cooking, has begun to gain international http://www.ee.cityu.edu.hk/~isce2005/about_macau.html

The Macau Special Administrative Region (MSAR) is a part of China¡¦s territory. It is located on the Southeast coast of China to the west of the Pearl River Delta. It comprised of the Macau Peninsula, the islands of Taipa and Coloane and the reclaimed area COTAI. Two bridges connect Macau to Taipa. The longest one (Friendship Bridge) leads directly to Macau International Airport located on the Island of Taipa. The islands are connected by a causeway. Bordering on Guangdong Province, it locates 60km from Hong Kong and 145km from the city of Guangzhou. Local time is eight hours ahead of Greenwich Mean Time. Macau has a population of about 450,000, yet this small city plays host to more than 10 million visitors each year. Since tourism is the backbone of Macau¡¦s economy, the government of the MSAR clearly regard the gaming and tourist industries as the ¡§head¡¨ and the service industry as the ¡§body¡¨, with other industries developing in parallel. Rich Tourism Resources Macau enjoys rich tourism resources with its centuries-old tradition as a meeting point of cultures and the unique existence of gaming entertainment.

69. VIA Online: Oaxaca, Mexico: Culture And Cuisine But a chance to attend a cooking class in Oaxaca was not to be missed. cultures were indeed a plural reality when the Spaniards arrived, http://www.viamagazine.com/top_stories/articles/oaxaca04.asp

September / October 2005 Home Weekenders Events Archives Paper garlands stream from the Templo de San Felipe Neri to celebrate the annual Day of the Revolution holiday. This city in southern Mexico is a feast for the palate, the eye, and the soul. By Kathleen Wheaton A merican-born chef Susana Trilling, who presides over the Seasons of My Heart Cooking School at her ranch outside the city of Oaxaca, Mexico, is a motherly person with a cheerful "Oh, well" attitude. It's probably essential to anyone who spends her days initiating a dozen or so Yankees at a pop into the mysteries of one of the world's great cuisines. "I guess this was one of those times when you didn't read the recipe all the way through," she said, after I had dumped all of the ingredients for a smoked chile-papaya salsa into the blender at the same time. "Oh, well. The flavor will still be good." It was. And the entire five-course lunch, beginning with the sopa de guías de calabaza (summer squash vine and flower soup) and concluding with pay de queso Oaxaca, the pretty colonial capital of the southern Mexican state of the same name, has long been a magnet for connoisseurs of Mexican folk art. It's a mother lode of metalwork, intricate hand-loomed rugs, glossy black pottery, and the colorful, fanciful wood carvings called

70. Food, Glorious Food From the history of foods in various cultures to why we eat what we eat, But the United States with its microclimates and mixed cultures has a http://www.umich.edu/~urecord/0304/Sept22_03/07.shtml

Updated 1:00 PM September 22, 2003 MORE STORIES Food, glorious food By Joanne Nesbit News Service From the history of foods in various cultures to why we eat what we eat, the public presentation of "The Food Page: The Press and Public Policy" covered it all. Concentrating on the impact media have on how Americans eat, a panel of journalists and experts from across the country discussed food issues related to everyone from individuals to multi-national corporations. Panelists Harvey Levenstein, historian, McMaster University, and Larry Gant, professor, School of Social Work. (Photo by Marcia Ledford, U-M Photo Services) The Sept. 15 event was hosted by the Knight-Wallace Fellows at Michigan, with sponsorship from the W.K. Kellogg Foundation, School of Social Work and the Office of the Vice President for Communications. Journalists and experts from The New York Times, Atlantic Monthly, Chicago Tribune, San Francisco Chronicle, New York University, McMaster University and Saveur magazine traded information and opinions flavored with barbs and jibes before an enthusiastic audience at the Kerrytown Market and Shops. President Mary Sue Coleman said she is a fan of the Food Network, citing it as a release from the daily issues of running the University. In keeping with the light spirit of the event, she noted that as president, she has been roasted, sliced, diced and, at times, julienned. Coleman said she has become more aware of food beyond just recipes and tastes, such as the distribution of food and the chemical aspects of what people eat.

71. Stock Photography Alamy - Contributor Source May / June 2005 Experiencing food new taste, smelling the aroma of cooking or from a pot A series of images to depicting a friendship between people of mixed culture. http://www.alamy.com/contributors/source/0506/needs.asp

var sLogonURL = 'https://secure.alamy.com/royalty-free-images-logon.asp'; My Alamy Log in Register Lightboxes ... Contributor Source Contributor Source May / June 2005 In this issue Features Which licence? New look Alamy Regulars Alamy news FAQ Events Sales news ... Photography tips Picture needs Human Senses - Touching. Tasting. Smelling. Seeing. Hearing. Relationships Couples holding hands as a symbol of partnership and support. Couples kissing, passionately, gently, eyes open and shut, or morning kiss. Couples in bedroom, starting to undress each other. Sexual play in the bedroom. Couple smelling each others' hair, neck, breath, body. Tools that provoke senses; a feather stroked along back or ice against the skin. Subtle touch - fingers barely touching each other; lips barely touching; a light lick of an ear. Watching a partner sleeping. Spying on a partner through window or from car or by going through a bag or wallet. Watching partner undress. Couple cooking together. Feeding each other. Couples licking food off each other. Whispering in ears.

72. Bioline International Official Site (site Up-dated Regularly) MT fermented flour from Phase I + traditional cooking methods (4 phases) Characteristics of single and mixed culture fermentation of Pito Beer. J. Sci. http://www.bioline.org.br/request?ft04001

73. FTI - Food Technology Intelligence strains behave in mixed cultures when treated with alternative processes. Additionally, cultures containing ScottA Str treated in the presence of http://www.ftipub.com/miketitl.htm

FOOD TECHNOLOGY INTELLIGENCE INC. Home Microbial Update International Reports from FTI Custom Research Services ... Contact Us SOME ARTICLES RECENTLY PUBLISHED IN MICROBIAL UPDATE INTERNATIONAL Use molecular tools to determine ability of probiotics to hinder pathogens Electric fields inactivate microbes in yogurt without hurting quality RF energy and thermal energy might optimize product safety, quality Irradiation, chlorine combine to enhance safety, shelf life of produce Simulate RF dielectric heating on vegetable sprout seeds to improve safety Optimize microwave processing, pasteurization Reduce thermal resistance of E. coli by using sodium lactate UV absorbance, solids content affect inactivation of E. coli Harmless microbes can validate HACCP plans License sterilization, quality-enhancement technique for dried egg whites Pulsed electric fields preserve horchata beverage Steam pasteurization lessens the risk of ready-to-eat meats Cryptosporidium parvum : An emerging parasite in foods Investigate pathogen behavior kinetics in yellow-fat spreads Examine Salmonella penetration into turkey during vacuum marination Develop new technologies that rapidly identify pathogens Thickness of packaging film impacts thermal inactivation A RECENT SAMPLE ISSUE Microbial Update International April 2005 VOL 10, IS 6

74. Pech Traditions Discover the Pech (Paya) Indigenous Peoples cultures and lifestyles, Similar cooking method used by Latinos. One type of bread cooked in fire http://www.nativeplanet.org/indigenous/pech/pechtradition.htm

Native Planet Indigenous Cultures Pech Lifestyle The Pech Traditions and Daily Living Today much of the Pech culture and traditional lifestyle has disappeared due to the influence of religion , loss of ancestral land and sacred sites, cultural assimilation, intermarriage, modernization, and discrimination. Many younger Pech think that their level of poverty is associated with their culture or lifestyle. As a result they aspire to the prevailing Latino lifestyle to raise their standard of living. Primary among the Pech traditions that are being left behind are those related to birth and death. The Pech used to have a special ceremony called Kesh during which they drank traditional beverages such as munia (liquor of yucca) and ostia (liquor of sugar can and corn) and ate food such as sasal (type of tamale made of yucca). During these ceremonies, initiated people entered into contact with spirits. Today most Pech have little knowledge of the culture and traditions of their ancestors. Most people younger than 30 or 40 years old have never heard of many of the Pech legends. The ones who know about them have often learned them from books. One they refer to often is the study

75. POTATOES Resistance of tuber slices to soft rot, 1, Resistance to mixed rot Crossability, M, Presense of in vitro cultures, +, Seed production in interploid http://www.ihar.edu.pl/gene_bank/potato/potato.php

Informaton Name: Country: PL-IHAR O/M³ochów Year obtained: Origin(parents): DGdHFM1/17/65 x DW77-G-5a/6 Species: grl tbr Ploidy level: Yielding ability: Mean tuber weight: Starch content: Tuber shape: Regularity of tuber: Deth of eyes: Colour of the tuber skin: b Colour of the tuber flesh: Blackening of fresh tuber flesh: Blackening of boiled tuber flesh: Flavour: Cooking type: B Colour of chips: PVX: R PVY: R PVM: R PVS: R PLRV: S Foliage: Resistance of tuber slices to tuber blight: Resistance of tuber slices to soft rot: Resistance to mixed rot: Resistance to wart: R Resistance to common scab: Resistance to potato cyst nematodes: Color of flowers: jf Blooming intensity: Pollen staindability: Presence of gametes with unreduced chromosome number: Crossability: M Presense of in vitro cultures: Seed production in interploid matings, cytological observations: Name: Country: PL-IHAR O/M³ochów Year obtained: Origin(parents): DGdHFM1/17/3 x DGdH-26 Species: chc tbr yun Ploidy level: Yielding ability: Mean tuber weight: Starch content: Tuber shape: Regularity of tuber: Deth of eyes: Colour of the tuber skin: b Colour of the tuber flesh: Blackening of fresh tuber flesh: Blackening of boiled tuber flesh: Flavour: Cooking type: Colour of chips: PVX: R PVY: R PVM: S PVS: S PLRV: S Foliage: Resistance of tuber slices to tuber blight: Resistance of tuber slices to soft rot: Resistance to mixed rot: Resistance to wart: R Resistance to common scab: Resistance to potato cyst nematodes: Color of flowers: b Blooming intensity: Pollen staindability: Presence of gametes with unreduced chromosome number:

76. Impact Of Autolytic, Proteolytic, And Nisin-Producing Adjunct Cultures On Bioche Although the cheese mixed culture used in this study was selected for its nisintolerance Effect of cooking temperature on the autolysis of starter, http://www.dairy-science.org/cgi/content/full/87/6/1585

HOME HELP FEEDBACK SUBSCRIPTIONS ... TABLE OF CONTENTS QUICK SEARCH: [advanced] Author: Keyword(s): Year: Vol: Page: This Article Abstract Full Text (PDF) Alert me when this article is cited ... Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager ... Cited by other online articles PubMed PubMed Citation Articles by Sallami, L. Articles by Vuillemard, J. C. J. Dairy Sci. 87:1585-1594 American Dairy Science Association Impact of Autolytic, Proteolytic, and Nisin-Producing Adjunct Cultures on Biochemical and Textural Properties of Cheddar Cheese L. Sallami E. E. Kheadr I. Fliss and J. C. Vuillemard Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt Corresponding author: J.-C. Vuillemard; e-mail: ABSTRACT TOP ABSTRACT INTRODUCTION MATERIALS AND METHODS RESULTS AND DISCUSSION CONCLUSION ACKNOWLEDGEMENTS REFERENCES The effect of incorporating a highly autolytic strain ( Lactobacillus delbrueckii subsp.

77. Ital Cooking Necessity Or Religious Fervor These close ties show up in the cultures of these two countries, This conceptis at the heart of Rasta Ital cooking. They all may be One; as Thou, http://debate.uvm.edu/dreadlibrary/pasmore.html

THE DREAD LIBRARY The Matrix Rhetoric of Reggae Music Reggae Links Dread Library Catalog Ital cooking - necessity or religious fervor? John Pasmore Finally it was done and we sat down with a plate and a Red Stripe and ate. It was the best chicken I have ever tasted, the flavor went all the way to the bone and it was delicious. We ended up leaving before it got too late but the party was great fun and a learning experience for both my girlfriend and I. It was also one of my first encounters with Jamaican food and it sparked an interest that still burns bright. I worked at a supermarket with Leroy as well as two other people from Jamaica, Noel and Marcia. This turned out to be quite educational, as we often discussed Jamaica at work and during breaks. It was only after I had worked with Leroy for about a year that he invited me to accompany him to the party. In retrospect I am glad that I had the opportunity to work with Leroy, Noel, and Marcia because I picked up a lot about Jamaican culture just from our conversations. We got on topics like gender roles and police, since Noel was a cop back in Jamaica. We discussed many other interesting topics and it is probably because of their friendships that I have such a strong interest in Jamaica. As well as trade, there are many U.S. citizens living in Jamaica as well as vast American investments in Jamaica totaling more than a billion dollars.

78. ~* Herbal-Gardens.com - Cast Iron Cooking Pots - Potjie Pots For Potjiekos *~ Experience the difference cooking in a Potjie makes and get your Among theAfrican tribal cultures these pots became known as Putu pots (corn meal http://www.herbal-gardens.com/history.htm

Alternatives Aromatherapy Pure Essential Oils Aromatherapy Kits and Supplies Beauty Products ... View Your Shopping Cart Potjie Pots for cooking, camping, bbqs, potjiekos and more! HISTORY: POTJIE’S AND POTJIEKOS Pronounced "poi-key" (pot) and "poi-key-cos" (pot food). The potjie is the pot and the latter is the traditional way of cooking that dates as far back as the 1500's. The potjie pot however dates back to the iron age when man learned to cast iron into vessels of different shapes for a variety of purposes. The pots during this time also developed a lot of mystery and romance due to the fact that they were very popular amongst the witches and druids of the time, who used the pots for their respective rituals and ceremonies. The potjies also bring to mind cannibals and the name "missionary pots", which they are often called. It was during this era that the round belly three legged cooking pot developed and for all practical intents and purposes, became an ideal cooking pot that was designed to be used over an open fire. In the mid 1600's the potjie and the traditional way of cooking arrived in Africa, along with the early explorers, who used these cooking vessels exclusively, on their expeditions into the interior. It was during this period that the tribal Africans saw these pots and seeing the practical uses, traded these pots for animal hides and other commodities, replacing clay pots that were used for cooking. Among the African tribal cultures these pots became known as "Putu" pots (corn meal pots).

79. FLC Awards For Excellence In Technology Transfer and starch can be produced by cooking varying mixtures of these materials . A defined mixed culture containing 29 of these bacterial strains was http://www.nal.usda.gov/ttic/misc/award97.htm

FLC Awards for Excellence in Technology Transfer USDA-Agricultural Research Service Award Winners USDA/ARS winners of Federal Laboratory Consortium (FLC) annual awards given to "recognize individuals within the Federal laboratories who have done outstanding work in transferring technology." A New Oil-Water-Starch Emulsion with Uniquely Broad Industrial Uses Development of a Probiotic Culture for the Reduction of Salmonella Colonization in Poultry Developing and Transferring Polyacrylamide (PAM) Technology Development of the Mucosal Competitive Exclusion Technology to Diminish Salmonella and Campylobacter Colonization A New Oil-Water-Starch Emulsion with Uniquely Broad Industrial Uses 1997 Award Winners: George Fanta, Kenneth Eskins The nominees discovered and actively transferred to the private sector a technology with an unusually broad range of commercial uses. They found that stable emulsions of oil-water and starch can be produced by cooking varying mixtures of these materials. When dried, these emulsions became powders with chemical and physical properties that make them useful in foods as a fat substitute, in adhesives and coatings in building materials, in seed coatings to enhance seed performance, in cosmetics and pharmaceuticals and in oil drilling additives to increase the recovery of oil. The nominees' technology has been licensed exclusively to 3 companies within the past 12 months and has been the subject of 5 CRADAs with 3 more under active negotiation. The first of many products is scheduled to be marketed in the first quarter of 1997. This may be the most versatile and widely used technology ever to come from the U.S. Department of Agriculture.

80. REHABILITATION PROFESSIONALS in a purposeful activity may reduce a person’s perception of pain, for examplecooking. Because of diverse and mixed cultures in the United States, http://www.cityofhope.org/prc/html/rehab_professionals.htm

Boston School of Occupational Therapy Boston, Massachusetts Developed by: Deborah Rochman, MS, OTR/L and Penny Herbert, MS, PT Distributed by the MAYDAY PAIN RESOURCE CENTER AND ATTITUDES SURVEY REGARDING PAIN True/False - Circle the Correct Answer Created by D. Rochman MS,OTR/L P. Herbert MS, PT T F T F Because of an underdeveloped neurological system, children under 2 years of age, have decreased pain sensitivity and limited memory of painful experiences. T F If the person can be distracted from his pain, this usually means that he does NOT have high pain intensity. T F People may sleep in spite of severe pain. T F Comparable stimuli in different people produce the same intensity of pain. T F Aspirin and other nonsteroidal anti-inflammatory agents are NOT effective analgesics for bone pain such as fractures and post operative orthopedic pain. T F Non-drug interventions (e.g., heat, ice massage, relaxation methods) are very effective for mild-moderate pain control but are rarely effective for more severe pain. T F T F The person with pain should be encouraged to endure as much pain as possible before resorting to a pain relief measure.

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