Word: flax
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...enterprising writer like Jamaica Kincaid, who is lecturing here this semester, has been able to spin gold from the flax of her colonial experience. Almost her entire body of work is an unrelenting howl of agony about the inequities of power...
...made accountable. Only in September did Congress finally pass an act that puts federal facilities under the same environmental enforcement regimen as the civilian sector -- making federal violators liable for the same fines. "At last the government has to meet the same standards as everybody else," says Shira Flax, an environmental expert with the Sierra Club...
...surrounding countryside, newly developed irrigation systems nourished the barley, wheat, flax and other crops that fed the growing cities. Period drawings from Sumer, part of Mesopotamia, provide the earliest known evidence of wheels -- essentially wooden planks rounded at the ends and fitted together in a circle -- which were used on ox-drawn carts and, later, chariots. Sailing ships embarked on distant trading missions. By 3000 B.C., the world's first written language, cuneiform, had appeared on small clay tablets, replacing the strings of marked clay tokens that merchants had previously used to keep track of their transactions. And at least...
FLAXSEED. Long overlooked in U.S. kitchens, flax is a cereal grain containing a type of fatty acid similar to that found in fish oil. The substance, linolenic acid, may inhibit the body's production of prostaglandins, hormone- like substances that can contribute to the formation of tumors. Tests on animals have been promising, but human trials have not yet been conducted. Linolenic acid could also be a potential weapon against asthma, arthritis and psoriasis. Europeans and Canadians consume lots of flaxseed in their bread and cereals. Few U.S. manufacturers bake with the grain...
...grocery cart. More and more shoppers these days are trekking to local bakeries and specialty shops -- often braving long lines and empty bins -- in search of gourmet loaves of all sizes and shapes: rosemary, garlic and poppy wands with a crackling-hard crust; dense bricks dotted with specks of flax, sunflower and sesame seeds; onion sourdough baguettes; and mammoth 4-lb. pumpkin-like affairs made from live, wild cultures. "Bread is being rescued from oblivion," says Michael London, owner of Rock Hill Bakehouse in Greenwich, N.Y. "It's as if it had been locked up in a closet somewhere...