1319652643boss%20fall%20winter%202011

Selflessness at sea,in World War II

The invention ofthe camera

Why tourists can’t helpbut get hooked

Terror reigned duringthe Salem Witch Trials

C O N N E C T I N G T O I N D U S T R Y

F A L L / W I N T E R 2 0 1 1asia/pacific – spring/summer 2011

Di x on C e l e br a t e s 9 5 Ye a r s

The Right Connection™

16 Immortal Chaplains

Selflessness at sea,in World War II

34 Say “Cheese”The invention ofthe camera

20 Bermuda Bound

Why tourists can’t helpbut get hooked

26 Witch HuntTerror reigned duringthe Salem Witch Trials

from

Great winemaking combinessimple chemistry withart and experience

Vine to Winefrom

Great winemaking combinessimple chemistry withart and experience

Vine to Wine

BOSSFall'11B:Layout 1 10/24/11 1:50 PM

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16THOSEIMMORTALCHAPLAINSFour clergymenoffered a lessonin selflessnessin one of thegreatest Americansea disasters ofWorld War II

5 BUILDING CHARACTERLessons in leadership

6 PROFILEWaite Phillips, oil baron with a heart

15 FACTS & FIGURESWine around the world: Who drinks themost, produces the most—and more

26 MILESTONES IN HISTORYTerror reigned as accusations flew duringthe Salem Witch Trials

30 KEEPING IT SAFEAccounting for the differences betweenindustrial and hydraulic hose

31 THE DIXON DRILLER

32 HEALTH & FITNESSGet the real skinny on wise eating, withour nutrition myth-busters

34 INVENTIONSThe camera’s development is nothingshort of remarkable

on the coverHarvesting grapes in a vineyard on theSouthern Highlands of New South Wales,Australia

departments

featuresFALL/WINTER 2011ASIA/PACIFIC – SPRING/SUMMER 2011

20BERMUDA BOUNDWith its pink beaches and richcultural heritage, this Britishoverseas territory can’t helpbut hook tourists in

8FROM VINE TO WINEGreat winemaking combines simplechemistry with art and experience


With the holiday season fast approaching,

we think how grateful we are for our families

and for our jobs. Here at Dixon, we have always

looked for folks who put family first. That might

seem surprising on the face of it, but we have found that the best employees

have found ways to balance the need to earn a living with the most important

responsibility of all: raising children who will grow up to be great adults and pro-

ductive members of society.

During this tough economic time, many people are out of work. This puts a

great strain on the family unit. The freedoms and opportunities we have enjoyed

have allowed many families to send children to college that would not have had

the chance in years past. The lingering economic woes change the way families

look at opportunities—as many families struggle on a daily basis. We need to

allow the free market to be free and to promote and reward success. This is

the only way to restore the economic futures of families around the world. The

success of business is the success of families.

Thanks for reading,

4 BOSS � F A L L / W I N T E R 2 0 1 1

PUTTING FAMILY FIRSTFALL/WINTER 2011

ASIA/PACIFIC – SPRING/SUMMER 2011

PublisherDixon Valve & Coupling Company

EditorSue De Pasquale

Editorial BoardRichard L. Goodall, CEOLouis F. Farina, Senior Vice President,

DVCCDouglas K. Goodall, President, DVCCBob Grace, President, DixonTaylor Goodall, Vice President,

Distribution, DixonScott Jones, Vice President, Sales &

Marketing, DixonHazen Arnold, Vice President, DixonMark Vansant, Vice President, DixonJoseph Dawson, Marketing ManagerBill Harr, Global Marketing DirectorKaren R. Hurless, Advertising &

Communications Manager

Editorial & DesignAlter Custom Mediawww.altercustommedia.com

Art DirectorKim Van Dyke

Copy EditorChris Zang

Please submit address changes to:Alter Custom MediaAttn: Adrienne Gieszl1040 Park Ave., Suite 200Baltimore, MD 21201443-451-0723Fax: 443-451-6025

BOSS is produced three times a year by Dixon Valve &

Coupling Company and Alter Custom Media. The acceptance

of advertising does not constitute endorsement of the

products or services by Dixon Valve & Coupling Company.

The publisher reserves the right to reject any advertisement

that is not in keeping with the standing or policies of

Dixon Valve & Coupling Company. Copyright 2011, all rights

reserved. Reproduction of any part of BOSS without written

permission is prohibited.

Dixon Valve & Coupling Company800 High St.Chestertown, MD 21620877-963-4966Fax: 800-283-4966www.dixonvalve.com

Email questions or comments about BOSSto: [email protected]


W W W. D I X O N V A LV E . C O M F A L L / W I N T E R 2 0 1 1 � BOSS 5

Long after I graduated from the U.S.Air Force Academy, my classmatesdecided to collect our insights as a way to“pass on the lore” to future generations.My friends at Dixon Valve asked me toshare my observations about leadershipwith the readers of BOSS.In our academy days, we had a series oflectures in leadership. At the time, Igrasped that early sponsorship of brightjunior officers was a critical factor intheir later success. I came to appreciate,if not during the lectures themselvesbut during combat over Vietnam, thatleadership is what it is all about. Ourcommander was an incredible combatleader and the wing's success wasdirectly attributable to his leadershipprowess. In later years, I learned first-hand that he actively kept in touch withhis guys and mentored them along theway by letter, calls and visits. That men-toring continued long after he retired tothe ski slopes of Colorado. The rolls offuture Air Force wing commanders andgeneral officers would contain thenames of many whom he counseled andmentored and cajoled and helped. Thefirst practical lesson for me: Leadershipdoesn’t stop when you leave the unit.Later I had the good fortune to

work for a four-star general when heserved as CINCSAC (commander inchief, Strategic Air Command). Henever gave up on his guys. He treatedeveryone as though they had uniqueself-worth. He gave people leadershipchallenges they never would havedreamed up on their own. He, too,never stopped caring, working with andfor you long after you (or he) movedon. The second practical lesson for me:Be thoughtful, be nice. There is nothingin your job description that requiresyou to be an unmitigated S.O.B.As a new general officer myself,

I worked for another CINCSAC.

He excelled at all that Robin Olds andRuss Dougherty [had done so well].He used to keep our medical recordsin his office. We had to check themout to go to the hospital. He roderoughshod over anyone who smokedor was overweight and made sure hisguys’ physical health would supportthe physical and mental challenges heprovided. He and his wife were a greatteam and they worked to ensure thattheir folks were successful teams.The third practical lesson for me:Leadership is about all aspects of life,personal as well as professional.In the Joint Staff, I worked for two

different chairmen, Joint Chiefs of Staff.They each had an amazing grasp of theobvious and an ability to make complextruths and realities understandable. Butwhat stood out for me was their abilityto laugh at themselves and to use humoras an effective leadership tool. Thefourth practical lesson for me: Don’t

take yourself too seriously. Laughter andself-deprecating humor are wonderfulleadership tools for your kit bag.When I retired, I became a senior

mentor (at the operational level of war)for the Joint community and workedfor a past commander of the Joint andCombined Commands in Korea.Although he had a Ph.D. in operationsresearch, and was every bit as smart asanyone I’d ever worked for, he excelledat making others feel good about them-selves and their efforts to solve knottyproblems. He regaled people withsimple, funny stories about the truthshe’d learned along the way, strugglingwith the same challenges they were

wrestling with. Wherever we went,people lined up to say hello, remindhim of their service together, and healways took time to welcome them,remember them, joke with them, callthem by some nickname he’d made upespecially for them. The fifth practicallesson for me: Leadership is about them,not you. People will do amazing thingsif someone loves them and cares forthem, and wants them to do well.Now I am retired from mentoring

and have assumed the role of apprenticeto a custom furniture maker and artist.I make more mistakes, and do moredumb things than I ever thought imagi-nable. My boss never gets mad, neverraises his voice, never gives up on meand my efforts to learn the trade. Healways reminds me that he has alreadymade all those mistakes many timesover. He helps me fix the problem andpats me on the back when I do some-thing right. The last practical lesson:

Leadership is understanding thatsomeone else can’t make any mistakeyou haven’t already made.In my 36 years in the Air Force,

the 12-plus years of mentoring new flagand general officers, and more recentlyduring five years as a now humble,wet-behind-the-ears apprentice, I havearrived at one final lesson: Leadershipis ultimately about payback. I didn'tmake it on my own. I didn’t get to be ageneral officer on merit. I didn’t evensucceed solely on good fortune (thoughthere was a lot of that). I did as well asI did because others invested nickelsand dimes, time and energy, in me. Theydeserve a return on their investment.

Lessons in LeadershipBY STEVE CROKER, LtGEN, USAF (RET)

BUILDING CHAR ACTER

The fourth practical lesson for me: Don’t take yourselftoo seriously. Laughter and self-deprecating humorare wonderful leadership tools for your kit bag.


6 BOSS � F A L L / W I N T E R 2 0 1 1

PROFILE

Oil Baron with a HeartHardworking Waite Phillips believed in sharing the wealth

BY MARIA BLACKBURN

Waite Phillips donated most of the land that is now Philmont Scout Ranch to the Boy Scouts of America.

Waite Phillips was an oil baron andbusinessman whose success in the oilfields of Oklahoma and prowess asa real estate investor made him amillionaire many times over. Phillipswas good at making money. But hewas even better at giving it away.Phillips’ philanthropic efforts

included such acts of generosity asgiving his 127,000-acre New Mexicoranch to the Boy Scouts of America,donating his elaborate 72-roomItalianate mansion and 22 acres of lav-ish gardens to the city of Tulsa for anart museum and supporting a varietyof civic, educational and humanitariancauses ranging from Catholic hospitalsto community centers. He enjoyedhunting for money more than he did

holding it, and so he made sharing hisearnings with others one of his greatestpriorities.“The only things we keep are those

we give away,” Phillips said once. “Allthings should be put to their best pos-sible use.”Phillips was born on a 40-acre farm

outside of Conway, Iowa, on Jan. 19,1883. One of 10 children born toLucinda and Lewis Phillips, Waiteadmitted he had “restless feet” and atthe age of 16 he left home with hisidentical twin, Wiate, to explore theWest. They traveled by freight train,working here and there as they went.Three years into their journey, Wiatehad appendicitis and died in Spokane,Wash. Waite was devastated. “That was

a terrible loss for my dad,” Elliott“Chope” Phillips said in a “Voices ofOklahoma” oral history interview in2009. “They were almost like the sameperson. They thought alike and theywere just inseparable.”Waite worked a few different jobs

before taking a bookkeeping job withhis brothers Frank and L.E., whowould go on to found PhillipsPetroleum in 1917. He worked forhis brothers for 11 years, learning theoil business from the ground up, firstas a roustabout and then as a fieldsuperintendent. In 1909, he marriedGenevieve Elliott, a banker’s daughter.Then in 1914 at the age of 31, Waitedecided to withdraw from his brothers’oil interests in Oklahoma and go out


on his own. Frank, who was as strong-willed as his younger brother, wasn’thappy with the decision. “We Phillipsesjust can’t get along with each otherwhen it comes to business,” he said.Waite Phillips didn’t strike it big

at first in the oil fields, but his persist-ence and hard work paid off andwithin a few years he built up a fully

integrated oil company that combinedproduction, refining and marketing.By the time he was 38, his wells wereproducing 40,000 barrels a day.Phillips maintained that he was

lucky, but luck wasn’t the sole reasonfor his success. He worked six days aweek and believed in buying leaseseverywhere there might be oil. If hestruck it rich, he shared the wealthwith his employees. “There is greater

honor in being the best ditch diggerin a gang than in being a mediocrepresident of a company, because thefirst man has done something bymeans of his own efforts, while thelatter is content to let the dignity ofhis position bear him along,” he isquoted as saying in Oil Man: The Storyof Frank Phillips and the Birth of

Phillips Petroleum by Michael Wallis(St. Martin’s Griffin, 1988).In 1925, he sold the Waite Phillips

Co. for $25 million cash ($311 milliontoday), and by the next year, 43-year-old Waite was worth $40 million(nearly $500 million today). He turnedhis attention to investing in stocks andbonds, real estate investing and ranch-ing. He bought a sprawling ranch inthe mountains of New Mexico and

named it Philmont; he loved to gothere and fish and relax. In 1927he built Philbrook, his grand mansionin Tulsa with marble floors and elabo-rate gardens. Humorist Will Rogersupon entering Philbrook’s great hallremarked, “Well, I’ve seen BuckinghamPalace, but it hasn’t anything on WaitePhillips’ house.”The oil baron proved to be as smart

in philanthropy as he was in business-es. When he donated his Tulsa man-sion to the city and his New Mexicoranch to the Boy Scouts of America, heincluded office buildings as part of thegifts to provide income that wouldhelp support the properties and allowthem to be shared with visitors foryears to come.“He thought that money should be

used as a tool to help people, helpsociety, help something,” ChopePhillips said of his father, who died in1964 at the age of 81. “And if you aren’tgoing to put it to good use, then youshouldn’t have it.”

F A L L / W I N T E R 2 0 1 1 � BOSS 7W W W. D I X O N V A LV E . C O M

“There is greater honor in being the bestditch digger in a gang than in being a mediocrepresident of a company.”


VINE toWINE

from


INEMAKING ISvery, very simple,” says JohnWilliams, only slightly tonguein cheek. “You have to get thejuice out of grapes and fermentit into wine.”Williams should know. As

owner, founder and winemakerat Frog’s Leap Winery, he’s per-fected a clean, crisp SauvignonBlanc, and blended CabernetSauvignon and Cabernet Francto create Rutherford, a red winethat captures the specific flavorof this portion of Napa Valley,Calif. He’s experimented with a

combination of stainless steeland French oak barrel fermenta-tion in his pursuit of the perfectChardonnay. He’s even createdCalifornia versions of classicGerman dessert wines, givingthem fanciful names likeFrögenbeerenauslese andLeapfrögmilch.And after 30 years in the

wine business, he’ll be the firstto tell you that wine is not solelythe work of human hands orchemistry or the result of thecrushing and de-stemming,fermenting and aging that takes

place inside a winery. Williams’focus, he says, is on “grape-growing rather than winemak-ing” because he believes winesare made in the delicate rela-tionship between the soil andthe climate “rather than thehand of the winemaker.”“There is no word for wine-

maker in the French language,”says Williams. Instead, theFrench use the word vigneron,which loosely translates as“steward of the vineyard.” ToWilliams, this makes perfectsense. “You grow wine,” he says.

W W W. D I X O N V A LV E . C O M

BY MARY K. ZAJACw

F A L L / W I N T E R 2 0 1 1 � BOSS 9

Though variations—and innovations—abound,winemaking today is a remarkably consistent cycle of

planting, harvest, fermentation and bottling

“


“It’s part of the soil.”To say that Williams is a traditional-

ist when it comes to winemaking is anunderstatement. It also makes himsomewhat of an anomaly in the UnitedStates, where a reliance on winery tech-nology is more prevalent than in OldWorld Europe.Williams is not alone in his convic-

tions. Despite the rise of Ph.D. pro-grams in oenology that stress science,and innovative companies that reducewinemaking to abstract formulas, thereare winemakers around the globe whoembrace vineyard health over flavorchemistry. It’s all a matter of choices,Williams says. And winemaking in the21st century is full of them.

Deep Roots in HistoryWine is one of the world’s oldest bever-ages. Dating back to biblical times in the

Old Testament, it has been drank byroyalty and commoner alike, celebratedin song and in the Bible, where it is thesubject of Jesus’ first miracle, when hetransforms water into wine at the wed-ding feast in Cana.The first mention of wine appeared

on tablets in Mesopotamia around 2750B.C. Archaeological digs of the regionalso have yielded evidence of pressesand vessels. Descriptions of grape har-vests and recipes for wine, preserved onclay tablets, were discovered in thetombs of ancient Egypt’s elite. EvenNoah, the Old Testament reports, tend-ed a vineyard and made wine.Early travel and trade brought wine-

making to Greece, where the Greeksimmortalized wine’s cultural signifi-cance in epic literature such as Homer’s“Odyssey.” By the Middle Ages, wine-making flourished in many European

countries, primarily in monasteries,where wine was a crucial component ofthe Catholic Mass. (It’s no small coinci-dence that Champagne was discoveredby a 17th-century French Benedictinemonk, Dom Perignon.)The 19th century saw wine grapes

planted in both the Northern andSouthern hemispheres, across Europeand in places in the New World such asAustralia, the United States, SouthAfrica and Argentina. It also ushered ina new era of control in winemakingafter Louis Pasteur discovered the basicpremise of fermentation: namely thatyeast plus sugar yields alcohol and car-bon dioxide. Before Pasteur’s findings,winemaking was an unpredictableendeavor, with winemakers relying onspontaneous fermentation of ambientyeasts naturally present on grapes and inwineries. Post-Pasteur, the use of cul-

10 BOSS � F A L L / W I N T E R 2 0 1 1

Today, wine is produced in 62 countriesworldwide including some unexpected placeslike Kazakhstan, Patagonia and Madagascar.

JohnWilliams is founder ofFrog’s LeapWinery (below) inNapa Valley, Calif.; right: theSwiss vineyards of La Cote, afterthe harvest.

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tured yeasts became the norm.In the 1860s, however, wine produc-

tion in Europe nearly ended after thenative grapevine species, vinifera, becameinfected with phylloxera vastatrix. Theroot louse was brought over fromAmerica on cuttings from native labruscagrapevines. The solution, it turned out,was related to the cause: Scientists discov-ered that grafting vinifera vines onto theresistant labrusca rootstock would makevinifera resistant, too.Today, wine is produced in 62

countries worldwide including someunexpected places like Kazakhstan,Patagonia and Madagascar. The UnitedStates, with wineries in all 50 states,ranks fourth in world wine productionbehind France, Italy and Spain.Argentina ranks fifth.With the expansion in production,

it makes sense that worldwide wineconsumption has changed as well,though not necessarily in the mostexpected ways. Economic downturn,tougher legislation to control drunkdriving and changing cultural norms

for younger generations have causedwine sales to decrease in countries suchas France and Italy, although thesecountries still rank highly in per capitawine consumption (following theVatican City State and Luxembourg),averaging 45 liters (nearly 12 gallons)per person per year.The U.S., however, has seen a sea

change in wine consumption andproduction since the 1960s and ’70s.According to theWine Institute, in 1965Americans consumed .98 gallons ofwine per resident (3.7 liters), much of itinexpensive pink table wines made byLancers or Mateus, Chianti in straw-covered bottles or mass-produced rendi-tions of Hearty Burgundy or Chablis thatbore no resemblance to their Europeannamesakes. By 2010, buoyed by thegrowth and the quality of domestic wines,along with an ever-expanding selectionof imported wines and reports linkingred wine with heart health, Americanshad more than doubled their wineconsumption to 2.6 gallons (9.8 liters).In 2009, the U.S. outranked France

THE

WINELIST

Controlled Appellation: ageographic area dedicated togrowing specific varietals of grapesfor wine production, for instanceChianti or Napa Valley. Appellationsoften have rules that govern wine-making, including how wines canbe labeled or produced.

Lees: the sediment that settles atthe bottom of a fermentation tank

Malolactic: the process in wine-making where tart-tasting malic acid,naturally present in grape must, isconverted to softer-tasting lactic acid.

NewWorld: includes winemakingregions in the United States,Argentina, Chile, South Africa,Australia and New Zealand

Non-Vintage: wine that is a blendof this and other years’ harveststhat is mixed in order to create a“house” style; a regular practicewith Champagne and often inmass-produced wines likeManischewitz

Old World: includes winemakingregions in Europe such as Italy,France, Spain, Portugal, Germanyand Austria

Racking: the separation of wine fromsediment after fermentation andduring aging

Tannin: a kind of natural compoundthat is often created from thefermentation of different parts of thegrape; tannins act as a preservativein addition to providing color,enhanced taste and body

Terroir: a combination of soil,climate, weather and topographicconditions that affect the flavor andcharacter of wine

Varietal: the variety of grape,Cabernet Sauvignon or Chardonnayfor example

Vintage: the year in which the grapesare picked (harvested) and madeinto wine


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for the first time ever in overall wineconsumption, with Americans buying329.7 million cases of wine in 2009. Thebest-selling wine in America is nothomegrown, however. Australia’s YellowTail brand is currently America’s favoritewith 8.3 million case sales in 2010.

Down to EarthAs in any industry, wineries offer arange of products. Mass-producedbrand wines like Yellow Tail are made inlarge quantities; they are fruity, smooth,easy to drink and offer a reliable prod-uct at reasonable prices. Most finewines, on the other hand, are designedto be expressions of terroir (looselytranslated to “a sense of place”), a con-cept that addresses the interplay ofgrape, soil, topography and weather foreach particular vineyard site. The idea isthat the land from which grapes aregrown imparts a quality that is uniqueto the particular region.This is one of the reasons for the

differences in taste of wines made fromthe same varietal but in different partsof the world. Fine wines vary from vin-tage to vintage due to annual weathervariation, but each vintage should stillreflect the essence of a given varietal—say the crisp grapefruit flavors ofSauvignon Blanc or the peppery tanninsof Cabernet Sauvignon. Fine wines aregenerally more expensive because theyare made in smaller quantities andrequire more vineyard management.But no matter the site, winemaking

itself is a remarkably consistent cycle

of planting, harvest, fermentationand bottling.The first step in winemaking is

choosing the right site.“A [vineyard] site should have

potential,” says David Adelsheim, ownerand founder of Adelsheim Vineyard inOregon’s Willamette Valley. “If youmake a bad decision when planting,you’re never going to be able to correctit with what you do in winery. … If thesite is very good, you should be able tomake very good wine from it.”In choosing a site, winemakers must

consider topography, soil components,drainage, average temperatures and theamount of sunshine and rain expected.These factors lead directly into step two:choosing the grapes that best suit thesoil and climate.In cool climate areas with fewer days

of sunshine and lower temperatures,like Burgundy and the Loire Valley inFrance or the North Island and SouthIsland of New Zealand, delicate PinotNoir and crisp Sauvignon Blanc flour-ish. Warmer climates, like Californiaand Argentina, where aggressiveripeness can lead to high sugar andalcohol levels, have found success withheartier grapes like Cabernet Sauvignonand Malbec.In Europe, most premium vineyard

sites are part of a system of controlledappellations (France’s appellation d’orig-ine controlee, for example) that governwhat can be grown on certain sites andhow it can be labeled. For example, forFrench red wine to be labeled “bur-gundy” it must be made from PinotNoir grown in the Burgundy region.Once vines are planted, vineyard

maintenance becomes crucial, whetheryou’re in Italy or Oregon. “There’s nowinemaker in our portfolio who thinksthey make wine in their cellar,” saysDeena Miskiel of Vias Imports, animporter of Italian fine wines. “It’s 100percent all about the vineyard.”Within the world of viticulture,

however, winemakers still utilize differ-ent approaches. Frog’s Leap Winery isfarmed organically, one of the mostimportant tools in the tool belt, saysJohn Williams. Organic farmingeschews the use of commercial pesti-cides or fertilizers and instead uses

cover crops such as oats, mustard andpurple vetch to balance nutrients andhelp retain moisture in the soil. Thesecrops must be cared for like any other,and are as much a part of vineyard cul-tivation as the grapes.Because of Napa Valley’s microcli-

mate, Frog’s Leap also practices dryfarming, where grapes get water only byrainfall (i.e., without irrigation). Grapesthrive on moderate “stress,” saysWilliams,and dry farming not only encourageshealthier grapevine roots to dig deep intothe soil for better flavor, it also saves thewinery 10 million gallons a year, or64,000 gallons of water per acre.Vineyard maintenance at Frog’s Leap

begins in January with the pruning ofthe vines. “Pruning is the most impor-tant thing to do in the vineyard,” saysWilliams. “It balances the crop,” heexplains, and prevents small vines fromcarrying too many and too heavy grapeclusters. Early spring sees the turningover of cover crops and planting of anynew vines or rootstock. Later, vineyardworkers tie branches onto trellises andremove young shoots to control growthin a process called desuckering.Pollination occurs in May and June

and by midsummer, it’s time for a greenharvest, where vines are thinned of bothgrape bunches and leaves, so that fewergrapes may receive more nutrients andlight exposure. Throughout the season,the vineyard must be weeded and treat-ed for mildew.Harvest usually takes place in

September or October, depending onthe season’s weather and the grapes’ripening. At Frog’s Leap, as at manyother small wineries, harvest is done byhand, with workers picking grape clus-ters over a series of days. It is tedious,back-breaking work, but results in amore careful handling of the grapes,something that David Adelsheim stress-es should continue throughout thewinemaking process.Gentle winemaking, says the founder

of Adelsheim Vineyard, relies on minimalhandling of the grapes. “The more timesyou have to move the wine, the moreaggressively you move it, the more istaken away from the wine,” he explains,and the more tannic it can become.Adelsheim makes Pinot Noir, a wine

12 BOSS � F A L L / W I N T E R 2 0 1 1

Yellow Tail wine is currently America’sbest-selling brand.



in which tannin is crucial for color andlongevity. At the same time, elegantPinot Noir requires that tannins be bal-anced, yielding silkiness rather than bit-terness. Adelsheim explains that hisvineyard tries to balance the tannins inits wine by “adding a bit of water stressin vineyard rather than by having tech-nology that grinds up the grapes. There’sless chance of making a mistake andgetting a wine that’s too tannic.”

The Wonders of the WineryThe winemaking process itself is a com-bination of simple chemistry, art and

experience. In Oregon’s WillametteValley, Pinot Noir grapes are put intofive-gallon buckets or flat bins (somebins can hold up to a half ton of grapes),before the fruit is transferred into thewinery.The fruit is then sorted either by

hand or by a series of conveyors andblowers to remove unripe or diseasedfruit—and even bugs—before beingtransferred to a de-stemmer—a perfo-rated drum that allows the berriesto pass through and the stems toremain. Grapes are then moved to thefermenter via a series of conveyors,

pumps and hoses (or sometimes viavertical feed from an overheadde-stemmer).The largest stainless steel fer-

menters can sit nearly 10 feet abovethe winery floor. At this stage, wine-makers will add sulfur dioxide, yeastand sulfites, the latter to prevent thewine from oxidizing and to bettercontrol the fermentation process.The wine begins to ferment at

around 60 degrees Fahrenheit (15.5 C),and the temperature naturally slowlyrises as fermentation continues.Fermentation times vary, but the

The winemaking process: 1) Hand-picked grapes. 2) Grapes being poured into a de-stemmer/crusher. 3) A stainless steel auger crushesgrapes and removes stems. 4) Grapes being pressed. 5) Crushed grapes being pumped into fermenter. 6) Solution made of dry yeastand water ready to be pumped into a large stainless steel tank containing fermenting wine. 7) Monitoring the fermentation process.8) The bottling line.

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process is usually completed in twoweeks, after which the berries arepressed. Pressing can take place in basicbasket presses, set up so that juice canrun through perforations while thesolids stay behind; or wine can bepumped into tank presses (shaped likehot dogs) that use an inflatable bladderto press the juice through the solids.Once pressed, the wine is pumped to

stainless steel tanks or to oak barrels toage. Oak softens the wine’s tannins, andeach variety of oak—French, Slovenian,American—imparts a different effect tothe wine. Barrels hold 60 gallons of wine(227 liters), the equivalent of 25 cases or300 bottles. Oregon Pinot Noirs typicallyspend at least 11 months in barrel, withhigher quality wines spending as muchas 20 months or more. During this time,the wine may be “racked” (moved fromone barrel to another, through gravity orpump) in order to accelerate aging, sepa-rate the wine from its “lees” (deposits ofresidual yeast and other participates),and to help blow off unpleasant smellingsulfides. After it is aged, wine may be“fined”—that is, strained to removeimpurities, through use of commoningredients like egg whites, gelatin oreven milk, at the proportion of an ounceor two per 1,000 gallons.The final process is bottling. Some

wineries own their own bottling line;others schedule appointments withmobile bottling units. First, bottles are“sparged” with inert gas like nitrogen toprevent the excess buildup of oxygen.Then the bottles pass assembly line style

to be filled, corked with a vacuum seal,topped with a foil capsule, and labeled,before being hand-packed into casesand shipped off.

Uncorking a DebateWhile general winemaking procedureshave remained fairly consistent in thelast century, change has still made itsway into wineries. One of the most visi-ble innovations: the introduction ofscrew cap closures. Mostly confined toNew World wine producers, screw capsare slowly making their way into OldWorld wineries and are being embracedby most consumers. There are a fewexceptions, however.“The New York Italian [restaurant]

market has to have a cork,” accordingto Miskiel, national sales manager forVias Imports. “They can’t put theirmind around red wine in a screw cap.”The success of screw caps is also

confined to inexpensive wines in the$10 to $20 price range, due in part tothe fact that they don’t need to age and

partly to consumer attitudes towardprice/quality ratio. “The consumer stillexpects that if a wine is expensive andif wine is meant to age, it is supposedto have a cork,” reports Miskiel.Alternative packaging also is making

headway into the fine wine market.Long confined to mass-produced,

inexpensive wine, boxed wines are nowmoving into the quality wine market,changing the ways wine drinkers pur-chase in volume and freshness.In 2008, Matthew Cain began

selling Malbec from Argentina in 1-literTetrapaks under the Yellow + Blue label.“We were looking for a way to deliverhigh-quality, certified organic or certi-fied sustainable wine for under $12,”says Cain.Response has been very positive,

Cain reports. “There’s a huge shift inthe mindset of the younger wine con-sumer as opposed to what one thinksof as the traditional wine consumer[baby boomers and older]. The youngerthe person, the more apt they are toembrace this ‘new world order’ of wine.They don’t care if the wine comes fromBordeaux in a glass bottle with a cork[or in a Tetrapak].”The bottom line for most con-

sumers, of course, is how a wine tastesin the glass and the degree of qualityin regard to the price paid for it. But

John Williams wants wine drinkers toremember something else as well. Wineis “more than just a beverage, morethan something to drink with dinner,”he says. “Wine is the story of the prop-erty and the people who created it,” heexplains—a story that is re-told witheach bottle.

14 BOSS � F A L L / W I N T E R 2 0 1 1

Long confined to mass-produced, inexpensive wine,boxed wines are now moving into the quality winemarket, changing the ways wine drinkers purchasein volume and freshness.

A row of four huge cylindrical stainless steel wine containers at a winery in Napa, Calif.; wine tasting in a winery cellar.


� In 2009, 62 countries produced wine.� The Vatican City State and Luxembourglead the world in wine consumed percapita at 70.22 (18.5 gallons) and54.29 liters (14.3 gallons) per capita,respectively.

� The United States leads the worldin overall wine consumption, withAmericans purchasing nearly 330million cases of wine in 2009.

� France leads the world in wine produc-tion with 4.7 million liters (1.2 milliongallons)—17.56 percent of all the litersproduced worldwide.

� Spain leads the world in acreagededicated to vineyards with 2,724,700acres—15.2 percent of acreageworldwide.

� In 2010, Americans’ wine consumptionwas 2.6 gallons (9.8 liters) per capita.

� The United States boasts 7,626wineries with wineries in all 50 states.

� California is responsible for 90 percentof total U.S. wine production.

� In 2007, the United States had 934,750acres devoted to wine grapes—yield-ing $11.4 billion in winery sales.

FACTS AND FIGURES

Wine by the Numbers

Autumn in the vineyards of the French Alps


16 BOSS � F A L L / W I N T E R 2 0 1 1

BY MARY ELLEN MILLER

ON THE NIGHT OF Feb. 2,1943, the captain of the USATDorchester made an announce-ment to everyone on board. Theship was scheduled to reach itsdestination—the Army CommandBase at Narsarsuaq in southernGreenland—the next morning.But radar had picked up a subma-rine following the ship. Hans J.Danielsen ordered his men tosleep in their heavy clothes andlife jackets—an instruction manyignored because of the heat intheir stifling sleeping quarters.As midnight came and went,

the ship’s lookouts breathed sighsof relief, thinking the threat hadpassed. Soon, the ship would beclose enough to receive air protec-tion from the U.S. air base inGreenland. But then, at 12:55a.m., with the Dorchester just100 miles from its destination,a German torpedo rippedthrough the ship’s starboard sidenear the engine room, tearing ahole from below the waterlineto the top deck.

“I just came off guard dutyand, boom!” said one survivor.“The lights went out, the steampipes broke and the men werescreaming. There was a very, verystrong odor of burned gunpow-der.” Several hundred of the 902servicemen, merchant seamen andcivilian workers aboard theDorchester were killed instantly—crushed to death in their bunks,drowned and burned in the engineroom or washed into the sea.

Among those who survivedthe initial explosion were fourclergymen who had enlisted in theChaplains Corps hoping to seeaction with the troops in Europe.Initially, they had been disappoint-ed to be assigned instead to a mis-sion where servicemen wouldimprove airfields and operateweather stations in the NorthAtlantic. But now, with the crip-

pled Dorchester listing 30 degreesto starboard, and frightened menrunning frantically to and fro inpain and confusion, the chaplainssprang into action, determined tosave as many lives as possible.The four men were all of dif-

ferent faiths and backgrounds andhad just met the previous monthat a military staging camp as theywaited to ship out. Yet theyformed an immediate bond—witheach other and the young men on

the Dorchester they were there tosupport. “They were always there.They had tremendous empathywith what most of us were goingthrough—the uncertainty, the fear…” recalled survivor JamesMcAtamney, in author DanKurzman’s book, “No GreaterGlory.” “To see these men in thesame uniform but of differentfaiths getting together and actually

ImmortalT H O S E

C H A P L A I N S

During one of the greatest American sea disasters ofWorld War II, four clergymen of different faiths went down

with their ship to save the lives of others.

“The lights went out, the steam pipes brokeand the men were screaming. There was avery, very strong odor of burned gunpowder.”



Clockwise from top left: Methodist Rev. George Fox,Rabbi Alexander Goode, Roman Catholic priest JohnWashington and Rev. Clark Poling, of the ReformedChurch of America.

talking and laughing and smilingand joking with each other wasunheard of. I don’t think I’d bevery far from the truth if I said thatthe pastor of our church wouldn’tbe caught dead talking to aProtestant minister.”At 41, the Methodist Rev.

George Fox was the eldest of theclergymen. He had not led an easylife. Abused by a violent-temperedfather, Fox left home at 17 tovolunteer for World War I. Hebecame an ambulance driver, bring-ing wounded soldiers to hospitals.Suffering spinal injuries that wouldlast a lifetime, Fox earned severalPurple Hearts, the Silver Star andthe Croix de Guerre, France’shighest honor. He enrolled in theMoody Bible Institute in Chicagoafter the war and eventuallybecame a minister at three parishesin Vermont. Throughout his yearsin the church, he led a life of such

poverty that he was barely ableto feed his family.Rabbi Alexander Goode, 31,

who had been beaten up by anti-Semitic bullies as a child, madeup for early hardships with hisintellect. After graduating fromHebrew Union College inCincinnati, he moved to York, Pa.,where he became rabbi at TempleBeth Israel. There, Goode helpedestablish a public school curricu-lum in “human relations” aimed atbreaking down racial and ethnicbarriers, which later spreadthroughout the state of Pennsylvania.He also earned his Ph.D. fromJohns Hopkins University inMiddle Eastern Languages. Theauthor of a book-length manu-script, “Cavalcade of Democracy,”Goode foresaw Christians and Jewscoming together after the war toachieve a democratic world—andhe was so committed to this vision

A painting depicts the rescue of USAT Dorchester survivors by USCGC Escanaba in the icy waters of the North Atlantic Ocean.Just 230 of the 902 men on board lived through the ordeal.


that he left behind his beloved wifeand toddler daughter to join thewar effort.The Rev. Clark Poling, of the

Reformed Church in America, camefrom a long line of religious men; hewas a seventh-generation ministerand the son of a well-known Baptistminister and radio evangelist. Polingwas insatiably curious, held bluntopinions and questioned everything,including his relationship with God.During one family vacation, he snuckaway to a nearby mountaintop to seek

divine direction; after 36 hours, hisfrantic father finally found him …and learned that his son had decidedon a life in the ministry. The youngerPoling graduated from Yale DivinitySchool and settled in Schenectady,N.Y., where he was a minister in theDutch Reformed Church.John Washington grew up as the

eldest of seven children in an IrishCatholic family in Newark, N.J.,where he delivered newspapers tohelp support his family. As a child, hewas given the last rites after acquiringa throat infection that resulted in ahigh fever. Why he had been sparedon his deathbed was a question thatbrought him closer to God. Hethrilled his family when heannounced his plans to become aRoman Catholic priest. He wasordained in 1935 and eventuallymade parish priest at St. Stephen’sChurch in Kearny, N.J. His congre-gants, who quickly grew to admiretheir fun-loving, down-to-earthyoung leader, were sorry to see himleave to join the war effort.From the moment the Dorchester

set sail, the four chaplains, often walk-ing around together, made regular vis-its to the men in their cabins, offeringwords of reassurance and comfort.To lift spirits, they made plans for anAmateur Night, where the crew couldcome together to share their talentsand have a few laughs. The men hada right to feel afraid because they wereon a dangerous journey. German U-boats, while not successful at penetrat-ing the American coastline, lurked in

the waters of the North Atlanticbetween Newfoundland and Green-land. The Germans’ mission wasto ward off Allied supply ships inthe Atlantic. They had torpedoedmore than 100 Allied ships by thefall of 1942.When the worst storm in 50 years

slammed the North Atlantic soon afterthe Dorchester hit the open sea, plansfor the much-anticipated AmateurNight had to be abandoned —mostmen were so sick they couldn’t leavetheir cabins; those who could keeptheir sea legs kept busy cleaning upbroken dishes, fixing damaged pumpsto control flooding and chopping theever forming ice that coated the decksand threatened to sink the ship.Thankfully, the churning seas

calmed by Feb. 2; but though therespite eased the crew’s physical dis-comfort, it also made the Dorchesteran easier mark for German U-boats.Capt. Danielsen alerted his crew ofthe imminent threat around dinner-time. Father Washington said a Massthat evening, which many attended,and urged the men to find courageby singing or saying The Lord’sPrayer, noted Kurzman. As eveningturned into night, the four chaplainsgathered in the mess hall to host animpromptu songfest, with FatherWashington at the piano belting outpopular songs. The party lasted untilabout 11:30 p.m.The Dorchester was traveling in

a convoy, escorted by three CoastGuard cutters, with two other freightersby its side, when the captain of theGerman U-223 decided to attack.Although the German Lt. Cmdr.Karl-Jurgen Wachter had been orderedto wait for reinforcements, he saw anopportunity to impress his superiors.The U-boat fired three torpedoes, andjust one found its mark—but it proveda fatal blow for the Dorchester.Aboard the Army transport ship,

panic, cold and inadequate prepara-tion converged to take a deadly toll.Suddenly, water gushed into the

lower compartments. The four 20 mm

18 BOSS � F A L L / W I N T E R 2 0 1 1

WWII veteran FredWhitaker at theentrance to the Immortal ChaplainsMemorial Sanctuary aboard the QueenMary in Long Beach, Calif; the stained-glass window at the Pentagon. Belowright, a commemorative stamp issuedin 1948.


guns, with .50-caliber guns fore andaft, didn’t work because the ship waslisting. Down below, bunks collapsedand crushed the men who had beensleeping in them. Many died trying tofind exits in the darkness. Others,who ignored the orders to sleep in

their heavy parkas, gloves and lifejackets, were immediately in trouble.When the order was given to abandonship, the loudspeaker wasn’t working.While there had been enough

lifeboats and rafts aboard to accom-modate nearly 1,300 passengers, someboats were frozen to the side of theship. Others were thrown overboardonly to drift away. Some capsizedbecause too many people had tried toboard them.Meanwhile, witnesses saw the four

chaplains handing out life jackets andlowering men into the boats. Whensome young crewmen balked at enter-ing the icy waters, the four clergymencalmly reassured them, urging themto grab ropes and lower themselvesdown. Father Washington reportedlyadministered absolution to many ofthe men as they went over the side ofthe ship. When young Lt. JohnMahoney started to run back to hiscabin for gloves, Rabbi Goode pulledoff his pair and insisted that Mahoneyput them on. “I owe my life to thosegloves,” Mahoney would later tellauthor Kurzman. Mahoney enduredeight hours clinging to a lifeboat infrozen waters before he was res-cued—one of just two men in theboat of 40 who survived.Before long, the supply of life

preservers ran out. One by one, eachchaplain took off his own and gave itto a man in need, before encouraginghim off the sinking ship.One survivor will never forget the

last time he saw the four chaplains.

“All I could see was the keel. I saw thechaplains standing arm in arm, theboat took a nosedive and they wentright down. They never made a moveto get off.“I think that single act has

changed my life,” he continued. “I try

to do more for people. I don’t worryabout me so much.”Only 230 men survived the sink-

ing of the USAT Dorchester. She wentdown in just 20 minutes. Most ofthose who perished died of hypother-mia in the frigid water of the NorthAtlantic. When rescue ships arrivedlater that day, hundreds of bodies wereseen on the water, kept afloat by theirlife jackets.The year after the sinking, each

of the chaplains was awarded a PurpleHeart and the Distinguished ServiceCross. In 1948, even though protocolstates that no postage stamp can beissued until 10 years after a person’sdeath (except for a U.S. president),a three-cent stamp of “TheseImmortal Chaplains” was issued.In 1961, a posthumous Special

Medal for Heroism was established by

Congress to honor the four chaplains.It was awarded in place of the Medalof Honor, which has strict require-ments of heroism performed underfire. In addition, other honors havebeen bestowed upon the clergymen,including stained-glass windows at thePentagon and the WashingtonNational Cathedral, just to name a few.In 1997, David Fox, the nephew of

George Fox who has interviewed morethan 30 survivors, relatives and friendsof the chaplains, co-founded theImmortal Chaplains Foundation tospread the story of the four chaplainsand their ecumenical message. Thefoundation also created the ImmortalChaplains Prize for Humanity tohonor those who risked everything tosave others of another faith or ethnici-ty. Archbishop Desmond Tutu was oneof the recipients.“Their story has an amazing

power to it,” said David Fox. “This ishow we keep it alive.”But perhaps one of the founda-

tion’s most remarkable moves was toinvite the German survivors of theU-223 to attend an anniversary of theWorld War II event, which was heldin 2000.“I felt that just as the chaplains

reached out to others, I had to reachout to them,” said David Fox. “Thereare two sides to the story. The chap-lains would’ve forgiven them.”

W W W. D I X O N V A LV E . C O M

“All I could see was the keel. I saw the chaplainsstanding arm in arm, the boat took a nosediveand they went right down. They never made amove to get off.”


BermudaB O U N D

Bermuda’s gorgeous vistas make for great golfing.



Each weekday morningfor the past severaldecades, Johnny Barneshas stood at the CrowLane roundabout onemile east of downtownHamilton, Bermuda,waving and blowingkisses at drivers andpedestrians. Affectionatelyknown as “Mr. FeelGood,” or “The HappyMan,” he’s arguablyone of Bermuda’s mostfamous citizens.A local sculptor

captured Barnes’smiling spirit in bronze in 1998 and todaythe life-size statue overlooks the entrance ofEast Broadway in the island’s capital city.Barnes represents an extreme example of

Bermuda’s most abundant natural resource—hospitality. “We have, or so they say, the mostcourteous people on Earth,” says Dr. EdwardHarris, executive director of the NationalMuseum of Bermuda. The locals, Harrissays, take their well wishes and greetings veryseriously, and so should visitors to the friendlylittle island that has been drawing touristssince Queen Victoria’s reign.Thousands each year come for the

turquoise waters, smooth pink sand beaches,world-class golf, deep-sea fishing, water sports,museums, horseback riding—and handsomelimestone buildings.Commonly mislabeled part of the

Caribbean, Bermuda sits 650 miles east ofCape Hatteras, N.C., and more than 900 milesnorth of the Bahamas. Bermuda, which fromthe air resembles a fishhook, stretches 21.6

miles and consists of nine parishes and 181islands and islets surrounded by a 200-square-mile coral reef plateau.Ask the locals to describe their home and

they’ll use terms like clean, safe and civilized.The country’s strict, long-standing environ-mental laws and limited car use—you can’trent a car on the island—have preservedBermuda’s natural beauty. The island also hasa thriving cultural history.

Bermuda was discovered in 1505 bySpanish navigator Juan de Bermúdez, whoclaimed the area for the Spanish Empire.Mostly vacant the next 100 years, Bermudawas first settled in 1609 by shipwreckedEnglish colonists headed for Jamestown, Va.Three years later, the Virginia Companyorganized 60 settlers to establisha permanent colony on the islands.The Virginia Company, and later the

Bermuda Company, ran the islands fordecades with a firm hand. The settlers wouldeventually sue to have the company’s charterrescinded and in 1684 Bermuda became aBritish crown colony with its own parliamen-tary rule. (Bermuda, in fact, is the oldestBritish Colony and has the second oldestparliamentary democracy, after England,in the world.)Bermuda’s current 64,500 inhabitants are

primarily descendants of slaves from the WestIndies and West Africa, English settlers, Irishadventurers, exiled North American Indianprisoners and Portuguese immigrants.Tourism to the island developed in the late

19th century. Mark Twain and WoodrowWilson frequented Bermuda, known as a placeof rest and cultured leisure. The island todaydraws the likes of New York Mayor MichaelBloomberg, Beyonce, actor Michael Douglas,

WITH ITS PINK BEACHES, RICH CULTURAL HISTORYAND TEMPERATE CLIMATE, THIS BRITISH OVERSEASTERRITORY CAN’T HELP BUT HOOK TOURISTS IN.

BY GREG RIENZI


Italian Prime Minister SilvioBerlusconi.While relatively small, Bermuda

sports plenty of places to visit andthings to do. Must-see stops at thewestern end of the island (the “barb”of the fishhook) include the RoyalNaval Dockyard, the former navalbase on Ireland Island that now ishome to the National Museum ofBermuda and Dolphin Quest (offeringpersonal encounters with the beautifulcreatures), as well as the DockyardGlassworks and Bermuda Rum CakeFactory; these occupy opposite endsof a cavernous room that once servedas a repair yard for high-masted ships.The Dockyard is also a popular hubfor restaurants and pubs, craft storesand galleries and the ClocktowerMall shopping center.These attractions also make the

Dockyard area a popular destinationfor the many cruise ships that tie uphere during peak cruising season

(from April to mid-November). Withsome ships disembarking as many as6,000 passengers and crew at a time,the streets can quickly get jammedand the restaurants and shops over-whelmed. Weekdays tend to be worst,but the weekends—when the bigships are in transit to and from theEast Coast of the U.S.—bring somerespite from the crowds.You’ll gain a bit more breathing

room as you head to the middle of theisland and the city of Hamilton, whichhas been the capital of Bermuda since1815. The beautiful port town attractstourists for its shopping, bars, restau-rants, the new Bermuda UnderwaterExploration Institute and charmingpastel-colored Victorian buildings alongFront Street. It also serves as Bermuda’smain transportation hub, as both thecentral bus and ferry terminals arelocated here.Moving eastward from Hamilton

are the Bermuda Botanical Gardens;

22 BOSS � F A L L / W I N T E R 2 0 1 1

In ShortStroll through the business districtof downtown Hamilton, Bermuda,on a weekday and you’ll see plentyof male office workers in blazer, tie,dress shirt—and neatly pressedshorts falling just above the knee.The trademark “Bermuda shorts”evolved into common work attireafter World War II, when a clothingshortage beset the island. Severalprominent Bermuda bank ownerslooked to the shorts-clad Britishmilitary for inspiration. While thefirst Bermuda shorts were madeof itchy gray flannel, subsequentversions have become more fashion-able—and more comfortable.

Tobacco Bay, sheltered by limestone rock, offers a showcase of tropical fish for snorkelers; the historic town of St. George is afavorite destination for shoppers.


the Bermuda Aquarium Museum andZoo; the Masterworks Museum ofBermuda Art, an art gallery that con-tains Bermuda-inspired works by suchgreats as Georgia O’Keeffe and WinslowHomer; and the popular Crystal Cavesand its dramatically illuminated crystalstalactites and stalagmites formed 30million years ago. The cave’s clear, azureblue lake offers breathtaking views offormations on the water’s bottom some55 feet below.Venture to the east end of the island

(the eye of the hook) to walk the streetsof St. George’s, the oldest, and most his-toric part of Bermuda. With most of itsbuildings constructed in the 17th and19th centuries, the town has narrowstreets lined with period style lights.King’s Square, at the center, featuresreplica stocks and a ducking stool—which once served to dump gossipingwomen into the harbor. St. George’s isalso home to St. Peter’s, the oldestcontinuously operating Protestantchurch in the western hemisphere.

Of course, there’s nothing wrongwith just spending the day on the island’sfamed pink beaches, which owe theirhue to a combination of crushed coral,calcium carbonate and the shells of tinysingle-celled animals called Foraminifera.Bermuda has a year-round mild,

subtropical climate with temperaturesranging from 68 to 84 degrees F (20 to28.8 C). The high season lasts from Aprilto October, but several water-relatedactivities don’t kick into gear until lateMay. Many who visit from November to


Subtropical Bermuda lies wellnorth of the Caribbean—yetstill offers a vast array of coralreefs and other undersea life.The views beneath the gin-clearwater are not to be missed.

The best places to snorkelreside off of the island’s publicbeaches. Many beachfronthotels will lend/rent fins,masks and snorkels, andadvise you on the best sites inthe area. The waters are hometo a multitude of sea lifeincluding gray snapper, bluestriped grunt, hogfish, porcu-pine puffer, moray eels,angelfish and squirrelfish.

Snorkel aficionados favorChurch Bay, located on thesouth shore, west of theFairmont SouthamptonPrincess Golf Club and Gibbs

Hill Lighthouse. The well-pro-tected cove was carved out ofcoral cliffs and features snuglittle nooks, making it an idealhaven for fish to hide fromlarger predators.

Another favorite snorkeldestination is John Smith’s Bay,located on the south shore andto the east of the Spittal PondNature Reserve andWatch HillPark (and close to the Devil’sHole Aquarium).

If you’re staying at ahotel near the airport, headto Tobacco Bay, north of St.George’s Golf Club. The bay issheltered by unusual Daliesquelimestone rock formations andprovides a perfect spot to viewcolorful tropical fish like par-rotfish and sergeant majors.

An enjoyable, but small,

snorkeling spot is West WhaleBay, which lies along the southshore at the west end ofSouthampton, west of the PortRoyal Golf Course. In additionto good snorkeling conditions,the beach also serves as a greatlocation to see migrating hump-back whales (March and April).

Snorkeling can be doneyear-round in Bermuda but isbest fromMay to October.During November to March, thewater temperature can dip closeto 60 degrees F (15.5 degrees C)and warrants a wet suit forextended time in the water.

Some of the best sites areaccessible only by boat, butthere are plenty of tour com-panies to oblige.

The adventurous, seaworthyand island savvy can rent a

small boat, even one with aglass bottom. The rental com-pany can advise where to goand not to go. But keep inmind that navigating in some-times choppy Atlantic watersfull of reefs is no row in thebathtub. There’s a reason whythe waters surrounding Bermudaare full of wrecks. —GR

Snorkeling the Day Away

Snorkel Park at the westernend of Bermuda.

St. George’s town crier offers a hearty welcome to guests; visitors to the town won’t want to miss St. Peter’s Church,the oldest continuously operating Protestant church in theWestern Hemisphere.


24 BOSS � F A L L / W I N T E R 2 0 1 1

No urban legend fascinatesquite like the BermudaTriangle. The area also knownas the “Devil’s Triangle,” haspopulated TV and Hollywoodplots for decades with talesof disappearing ships, planesandwhatever unfortunate vesselfalls into its mysterious grip.

Yet when subject to scruti-ny, little passes the smelltest—even the triangle’s veryexistence.

By most accounts, theBermuda Triangle is locatedoff the southeastern coast ofthe United States, an areabounded by Bermuda, Miamiand San Juan, Puerto Rico. Itcovers roughly 500,000square miles. The U.S. Boardof Geographic Names doesnot recognize the BermudaTriangle as an official name,although maps of the generalarea are widely available.

Unusual features havebeen attributed to this partof the world since the days

of Christopher Columbus,who noted bizarre compassbearings in the area in hislogs. In March 1918, the USSCyclops disappeared in thetriangle, likely sunk in anunexpected storm.

The modern-day legenddates to Dec. 5, 1945, whenfive U.S. Navy Avenger Torpe-do Bomber planes took offfrom a base in Florida on aroutine training mission,known as Flight 19. The planes

and the 14 crew memberswere never seen again.

Lt. Charles Taylor led theassignment to fly bombingpractice runs over Hen andChickens Shoals, south of theGrand Bahamas. Taylor gotlost shortly after one run andhad to rely on compasses,which apparently malfunc-tioned. The planes flew blindfor hours and eventually,when fuel ran out, ditched atsea. The 10,000-pound planeswould have sunk fast, and thecrews had little chance to sur-vive in the cold, choppy water.

A massive land and seasearch was mounted and,adding to the tragedy, oneof the rescue planes disap-peared along with its 13-mancrew. A ship in the area report-ed seeing a huge fireball andoil slick at the exact time andplace where the plane wouldhave been.

The disappearance ofFlight 19 was blamed on pilot

error but the Navy lateramended its report to “causesor reasons unknown.”

Another well-knowndisappearance is the civiliantanker SS Marine SulphurQueen that sank in February1963 and was never found—although a life preserverand other floating artifactswere recovered.

Vincent Gaddis coined theterm Bermuda Triangle inan August 1964 cover story

for Argosymagazine aboutthe disappearance of Flight19. The article spawnedlegions of mythmakers andtriangle theorists whowantedto explain, and exploit, thearea’s reportedly high incidenceof unexplained disappear-ances of ships and aircraft.

The theories range fromthe straightforward to thesupernatural. In no particularorder, the disappearanceswere caused by sea monsters,giant squid, magneticinterference, pirates, a cometthat splashed down in thewater more than 1,000 yearsago, a time vortex, extrater-restrials and even oceanflatulence—the suddenspewing of great quantitiesof trapped methane.

But according to scien-tists, the real culprits are

likely Mother Nature, reefsand human error. The area,which features a swift-movingGulf Stream, is prone tohurricanes and also home tosome of the deepest marinetrenches in the Atlantic.

Dr. Edward Harris,executive director of theNational Museum of Bermuda,said that while Bermudacertainly sports a “heritageof hundreds of shipwrecks,”nobody has ever providedreal proof that its waters andthe rest of the “triangle”are more turbulent than anyother area of the Atlantic.

“Cape Hatteras has proba-bly claimed more ships,”Harris says. “It’s a nice story,the Bermuda Triangle. I wishI had written it. I would havemade a fortune off the filmrights.” —GR

The Bermuda Triangle: Fact or Fiction

The disappearance of Flight 19 wasblamed on pilot error but the Navylater amended its report to “causesor reasons unknown.”

The “Devil’s Triangle” is bounded by Bermuda,Miami and SanJuan, Puerto Rico.



March go for the golf and spas.The island is cricket mad and the

local season runs from April toSeptember, highlighted by Cup Match,a two-day national holiday in July thatliterally pits east islanders versus westand grinds the place to a halt.Bermuda’s currency is the Bermuda

dollar, with 100 cents to the dollar. It ispegged to the U.S. dollar on a 1-to-1basis, and both are equally acceptable atall establishments across the island.

Accommodationsrange from luxury resorts(some charging upward of$700 per night) to moremodest hotels (averaging$200 per night) to inti-mate guest cottages andfamily-run inns. All incor-porate the sophisticationand hospitality unique tothe Bermuda experience.

Bermuda has more than 150 restau-rants, from the simple to the elegant.Favorite hot spots are the beachfrontCoconuts at The Reefs resort, theDining Room at Gibbs Hill Lighthouseand the Black Horse Tavern, a localfavorite for Bermudian cuisine. ABermuda visit isn’t complete without astop at the Swizzle Inn for the island’sfamous Rum Swizzle. You might alsowant to sample a Dark n Stormy, ahighball-style cocktail that consists ofBermuda’s own Gosling’s dark rum andginger beer over ice. Wherever you go,try the fish chowder and rum cakes.

Because virtually everything but fishmust be flown in to the island, restau-rant prices are higher than in the U.S.—closer to what you’d encounter inEurope (with the cost of dining at amid-range restaurant ranging from $20to $30 per person). Small, local restau-rants offer a great chance to sampleauthentic local fare, and they tend to becheaper (about $15 per person). Duringpeak season, restaurants across theisland get very busy, so it’s best to makereservations well in advance.Without access to rental cars, visitors

get around on motor scooters, bicycles,buses, ferries and horse-drawn carriages.There are taxis, but they can get pricey.Harris, who was born and raised on

Bermuda, says happily that his homehas changed little over the years. “It’sstill a wonderful place to live, with love-ly old houses, plenty of charm and ahigh quality of life,” he says.Johnny Barnes would agree—no

doubt while wearing a wide, welcomingsmile beneath his straw hat.

Enjoying the view at Coconuts atThe Reefs resort.


BY EUGENE FINERMAN

witch huntTERROR REIGNED AS ACCUSATIONS FLEW DURING

THE SALEM WITCH TRIALS OF 1692

MILESTONES IN HISTORY

_



MERICANS USUALLYspeak of the Pilgrim fathersas independent-minded,

hardworking and pious people whohelped settle the land. We like to believethat we are imbued with their virtues.But the Pilgrims left another legacy aswell, and it’s a shameful one—for thePuritan heritage also includes the SalemWitch Trials.In 1692, the province of Massachusetts

Bay, as the state was then known, had apopulation of 56,000 English colonists.Strict, puritanical Protestants, they hadcome to the New World to build a societythat reflected their values. The Puritansbelieved in hard work, and regarded agood crop or a profitable year as a markof God’s approval. They also encouragedliteracy, particularly for reading the Bible.In 1636, just eight years after the firstPuritans had arrived there, the colonyestablished a college that was named forits benefactor John Harvard.But their creed also imbued them with

a morbid, fearful view of the world. It wasthe Devil’s dominion, and Satan was afterthem. They did not accept the idea of luckor accident: the poor crop, the dead calfor the fall from a ladder were likely thework of the Fiend. And just as God hadhis beloved congregation, so too didSatan: witches. These minions of hell,having sold their souls to know the black

arts, used magic to afflict the godly.These were not merely the supersti-

tious babblings of the ignorant, but thefirm convictions of the educated as well.The Rev. Cotton Mather, a Harvardgraduate and one of New England'smost promising young leaders, had madea study of demonic possession of thementally ill. His “Memorable Providences,Relating to Witchcrafts and Possessions”was regarded as a medical textbook.Indeed, the book would soon be used

as evidence in Salem, Mass. In early 1692,11-year-old Elizabeth Parris, the daughterof the town’s minister, and her 11-year-oldcousin Abigail Williams began runningabout in a violent frenzy and speaking

witch hunt: an intensive effort to discover and exposedisloyalty, subversion or the like, usually based on slight, doubtful orirrelevant evidence.

—WEBSTER’S UNABRIDGED DICTIONARY

A

_____________________Some 200 years after the SalemWitch Trials, antiquecollectibles from the era remain popular.


28 BOSS � F A L L / W I N T E R 2 0 1 1

gibberish. Modern-day experts haveoffered several theories as to cause ofsuch behavior: food poisoning, atten-tion-deficit disorder or children beingchildren. Seventeenth-century medi-cine had a more occult diagnosis. Thelocal magistrates were alerted and,with the coercing help of the Rev.Parris, the two children were coaxedinto naming three witches who hadcursed them.Tituba was the slave of the Parris

family, Sarah Good was a beggar andSarah Osborne had been suspected ofimmorality and quarreled with thereverend. The three women werearrested. When accused of witchcraft,Good and Osborne maintained theirinnocence but Tituba confessed. Theslave from Barbados was alreadyincriminated by her exotic back-ground; the folk tales of the Caribbeanshe had told the children now werecited as evidence against her. Hopingto save herself, Tituba testified, “TheDevil came to me and bid me servehim,” accusing Good and Osborne offorcing her to sign the Devil’s book.Presumably the Parris family now

had been exorcised, but then otheryoung women proclaimed theirbedevilment. Ann Putnam was thedaughter of one of Salem’s mostprominent and ambitious families,

and the teenager and her immediatecircle of friends all claimed to betortured by witches. Historians havenoted that Ann and her cliqueaccused people who had feuds withthe Putnams. The Rev. GeorgeBurroughs was dragged from Maineto face the charge of witchcraft; bycoincidence, he also had an unpaiddebt to Ann’s family. Land disputeswith the Putnams also were settled bya charge of witchcraft.Other young women in neigh-

boring towns came forth with accusa-tions of witchcraft. In Ipswich,servant Mary Warren accused herbad-tempered employers of witch-craft; they were arrested. More andmore people were accused. Withintwo months, 400 people had beeninvestigated, and 200 were jailed.Most claimed their innocence. Some40 confessed, however, expectingclemency for their cooperation. Ofcourse, that cooperation requiredthem to incriminate others. WhenAbigail Hobbs was arrested, she soonaccused her mother, Deliverance.After her arrest, Deliverance accusedher husband, William. Breaking withthe family tradition, William main-tained his innocence and accusedno one else.The jails were overcrowded and

getting worse, but there were notrials. The local magistrates did nothave the authority. A special courtwas required to try witches, oneestablished by the royal governor,and Massachusetts was awaiting hisarrival from London. On May 14,1692, Sir William Phips landed inBoston and in the middle of a crisis.He was born in New England andcertainly was used to the Puritanpersonality, but he did not expect tojudge 200 cases of witchcraft. Phipswas not even a lawyer, but a ship-builder who had grown rich in thesalvage business. But acting quickly,Phips established the special courton May 27. William Stoughton, anordained minister, was named thechief justice. The trials began in earlyJune. Only Puritan males were eligibleto be jurors. Since Salem had a popu-lation of 600, the accused and thejurors would have known each other.In trying a witch, there were a

number of precedents and tests. Aspinster was always suspicious. Anyphysical blemish could be considereda mark of Satan. A mole or a wartwas incriminating; a birthmark waspractically a death warrant. Anymishap that occurred to a neighbormight be weighed against theaccused. However, the accused could

_____________________



prove their innocence by reciting—without a mistake—the Lord’s Prayer.Justice Stoughton would also consideran additional form of evidence:dreams and visions. When ElizabethParris claimed that she saw SarahGood flying on a broom, this courtaccepted that as proof.The trials themselves became a

stage for hysterics. English justicerequired that the accuser face theaccused, and the nine afflictedwomen sat in the court. In the pres-ence of the accused, the “bewitched”would react with fits, shrieks andaccounts of spectral attacks. In court,Ann Putnam would claim that shewas being strangled by the evil powersof the accused, the 71-year-oldRebecca Nurse. Of course, the attackwas invisible, but the court acceptedit as evidence. However, the juryinitially did not, and acquitted Nurse.Justice Stoughton did not accept thatverdict, and told the jurors to find herguilty. The intimidated panel com-plied. English law, the Puritan dispo-sition and the Old Testament con-curred: “Thou shalt not suffer a witchto live.” Rebecca Nurse, certainly guiltyof a land dispute with the Putnams,was hanged.She would be one of 19 to die on

the gallows. An 80-year-old man was

executed by being crushed to deathby stones. As many as 13 died inprison. A 4-year-old child, impris-oned for witchcraft, went mad. Butthe real crime was the trials them-selves: the absurd “evidence,” thecourtroom hysterics and JusticeStoughton’s obvious bias. This courttried 26 cases, and all the accusedwere found guilty.

The public, at least those safefrom Stoughton’s immediate jurisdic-tion, protested the scandal. IncreaseMather, president of Harvard andfather of Cotton Mather, wrote in apublic letter, “It were better that tensuspected witches should escape thanone innocent person be condemned.”Governor Phips agreed. Finally, inOctober 1692, he dissolved thespecial court, halted the executionsand forbid further arrests. Thoseimprisoned without formal chargewere released. The remaining 56 casesof witchcraft were transferred to theSuperior Court. In those proceedings,without the spectral evidence andcourtroom hysterics, 53 of theaccused were found innocent. Of

the three people found guilty, eventhey were released from prison byMay 1693.However, there was no punish-

ment for the genuinely guilty … otherthan what their conscience dictated.On Jan. 14, 1697, the legislature ofMassachusetts ordered a day of fast-ing and repentance for the Salemhysteria. The proclamation was

written by Samuel Sewall, who hadbeen a judge at the trial. In 1706, AnnPutnam publicly repented. None ofthe other “afflicted” did. As for JusticeStoughton, he actually rose in govern-ment and became chief justice of thecolony. The town of Stoughton, Mass.,is named for him, as is a dormitory atHarvard. He remained unrepentant.But we remember the Salem

Witch Trials—a haunting metaphorof bigotry, hypocrisy and hysteria. Itremains a warning, but one we don’talways heed. There have been timesin modern history when, throughpolitics and fears, we have againsuccumbed to blind persecution.And that frenzy is still called a

witch hunt.

The trials themselves became a stage for hysterics. In thepresence of the accused, the “bewitched” would react withfits, shrieks and accounts of spectral attacks.

A drawing depicts the execu-tion of Ann Hibbins; the titlepage of the 1693 work“Wonders of the InvisibleWorld,” by Cotton Mather; alithograph by artist Joseph E.Baker, titled “The witch no. 1”;portrait ofWilliam Stoughton,chief justice of the witch trialsand acting governor ofMassachusetts, ca. 1700; stonecenotaph for Sarah Good atthe SalemWitch TrialsMemorial.

______________________


30 BOSS � F A L L / W I N T E R 2 0 1 1

KEEPING IT SAFE

While a hydraulic hose salesmanwas visiting a longtime customer andfriend, the GM of the utility company,the duo found their conversation inter-rupted by a ringing telephone. Uponhanging up, the GM had a look ofconcern on his face. After his friendinquired as to what was wrong, the GMtold him about the recurring problemsthey were experiencing with air hoseassemblies. He was afraid that someonewas going to get seriously hurt. Vowingto help his friend solve his problem,and excited about the industrial hose

sales opportunity, the salesman collect-ed the specifications for the air hosesand left.Returning to his office, the salesman

began to browse through product cata-logs. He discovered a universal air fit-ting that was “crimpable.” Based on hisbackground in the hydraulic hose busi-ness, the salesman knew he had foundthe answer. He immediately called theGM of the utility company and madehis proposal.Agreeing that it sounded like

something that might work, the GMdecided to order 10 crimped air hoseassemblies for a field test. “We’ll putthem in severe conditions for a coupleof months, and if they perform as youpromise, then we’ll replace all of ourexisting hoses with crimped assem-blies.” That was exactly what the sales-man wanted to hear.The 10 test assemblies performed

flawlessly. The GM called the salesmanand told him the assemblies had passed,and he would be faxing over a purchaseorder, listing quantities and deliverydates. When the fax came through, thesalesman could hardly believe his eyes.The quantities were huge! Never didthe hydraulic hose salesman think thatsimple air hose assemblies could be solucrative. When he called his friend theGM to confirm the PO, the GM justchuckled. He reminded the salesmanthat this order was just the beginning.He wanted to start having all of his hosecrimped—hydraulic and industrial.When it came time to make the new

assemblies at the shop, the salesmanstopped in to explain to the shop super-

visor how important the order was. Thesupervisor reassured the salesman thatit was nothing to worry about. Just likewith hydraulic hose, the informationhe needed was in the hose and fittingscatalogs. “I’ll just set the crimper, andthe assemblies will practically makethemselves,” asserted the supervisor.Almost immediately after the new

hoses went into service, problemsbegan to occur. Fittings started tomove. Some pulled out completely justas they were being moved around.Unfortunately, one broke free as a valvewas being turned on, causing somesevere injuries to workers standing by.Three workers were hospitalized, withinjuries ranging from a broken arm toa severe concussion.Much has been made recently about

the “hydraulicization” of the industrialhose industry. This transition to crimp-ing industrial hoses can be a greatbenefit, creating faster, safer and higherperforming assemblies. But hydraulichose and industrial hose are different,and those differences are important.Most importantly, the hose outsidediameter of industrial hose can varygreatly from catalog specifications.Time must be taken to measure eachend of the hose before selecting fittings,ferrules, or sleeves, or setting crimpdimensions.Let’s “keep it safe”—by understand-

ing all of the variables before making ahose assembly.

A Crimp In PlansIt’s vital to account for the differences between hydraulic and industrial hose



DRILLER“Bookkeeper” is the only word inEnglish language with three consecu-tive double letters.Polar bears have more problems withoverheating than they do with cold.Even in very cold weather, they quicklyoverheat when they try to run.The creosote bush, which grows inthe Mojave, Sonoran and Chihuahuandeserts, has been shown by radio-carbon dating to have lived some10,000 years.The only two animals that can seebehind themselves without turning theirheads are the rabbit and the parrot.

The world’s population has increased3.1 billion in the last 40 years.The word “listen” contains the sameletters as the word “silent.”The most powerful laser in the world,the Nova laser at Lawrence LivermoreNational Laboratory, in California,generates a pulse of energy equal to100,000,000,000,000 watts of powerfor .000000001 nanosecond to a targetthe size of a grain of sand.A “geep” is the resulting offspring ofa sheep and a goat.The United Nations University islocated in Tokyo.

Venice, Italy is built on 118 sea isletsjoined by 400 bridges. It is graduallysinking into the water.The Hubble Space Telescope weighs12 tons (10,896 kilograms), is 43 feet(13.1 meters) long and cost $2.1 billionto originally build.Mass production of toothbrushesbegan in America around 1885. Thefirst American to patent a toothbrushwas H. N. Wadsworth (patent number18,653) on Nov. 7, 1857.

http://www.wonderfulinfo.com

Dates inHistory

Faced with hard times, a companyoffered a bonus of $1,000 to any employ-ee who could come up with a way of sav-ing money. The bonus went to a youngwoman in accounting who suggestedlimiting future bonuses to $10.

A golfer walked into the Pro Shop atthe local course and asked the golf proif they sell ball markers.

The golf pro said, “Yes, they are just$1.00 each. “

The guy gave the golf pro a dollarand said he would take one.

The golf pro opened the register, putthe dollar in the tray and with a bigsmile handed the guy a quarter.

A couple was vacationing in a nationalpark. The wife expressed her concernabout camping because of bears andsaid she would feel more comfortable ina motel. The husband said that he'd liketo camp; to calm her concerns, they’dtalk to the park ranger to see what thelikelihood of a bear encounter would be.

The ranger told them, “Well, wehaven't seen any grizzlies in this area

so far this year, or black bears, for thatmatter.”

The wife shrieked, “There's TWOtypes of bears out here? How can youtell the difference? Which one is moredangerous?”

The ranger replied, “Well, that’seasy, see, if the bear CHASES you upa tree and it comes up after you, it’s ablack bear. If it SHAKES the tree untilyou fall out, it’s a grizzly.”

The motel room was quite nice.

http://www.justcleanjokes.com

THE DIXON

“Published once a moon since 1932”

1512On Nov. 1, the ceiling ofthe Sistine Chapel inRome, one of Italian artistMichelangelo's finestworks, is exhibited to thepublic for the first time.

1941On Nov. 26, PresidentFranklin D. Rooseveltsigns a bill officially estab-lishing the fourthThursday in November asThanksgiving Day. The tra-dition of celebrating theholiday on Thursday datesback to the early history ofthe Plymouth andMassachusetts Baycolonies.

2001On Nov. 16, the Britishauthor J.K. Rowling’s starcreation—bespectacledboy wizard Harry Potter—makes his big-screendebut in Harry Potter andthe Sorcerer’s Stone,which opens in movietheaters across theUnited States.

www.history.com

TRIVIA

ON THE LIGHTER SIDE

Did you know that...

NOVEMBER 2011

Safety Break-away CouplingsDixon Safety Break-away Couplingsare designed to minimize spillageand damage associated with driveaway and pull away incidents.

The Industrial Breaking Boltcouplings are designed so that thecoupling automatically senses anexcessive pull, closes the valves anddisconnects. These couplings areoffered in stainless steel or aluminumand come standard with a Viton® seal.

Dixon’s Marine Breaking Boltcouplings are designed to be installedwithin a string of hoses where thecoupling has a length of hose attachedto both sides. The typical applicationsfor these couplings are ship-to-off-shore platform and ship-to-shipproduct transfer operations. These

couplings are made from 316T1 stain-less steel and have Viton® O-rings.The industrial and marine couplingsare available in female NPT, male NPT,and flange connections.

All break-away couplings areavailable in a non-closure version.Please call the factory at 800.355.1991for further information.

Product Safety• Provides passive security againstsituations where a hose or loadingarm could be subjected toinadvertent excessive pull• Operates independently of shut offsafety systems and does not requirean external power source• Acts as a safe parting point withinthe transfer system, protecting

equipment and personnel• The coupling automatically sensesan excessive pull, closes the valvesand disconnects.• When couplings separate it allowspoppets to close. The two poppetsclose rapidly, minimizing exposure topersonnel and the environment.

To read The Dixon Driller on a monthly basis, visit our website: www.dixonvalve.com

PRODUCT SPOTLIGHT


32 BOSS � F A L L / W I N T E R 2 0 1 1

Some guy at the gym says you need toeat more protein because you workout regularly. Your wife reports thatshe’s banned all carbohydrates becausethey lead to unwanted weight gain.Your mother tells you not tomicrowave vegetables because it zapsall of their vitamins.Everybody, it seems, has some-

thing to say about nutrition. But howdo you separate fact from fiction?Easy. We asked three registered

dietitians, all spokeswomen for theAmerican Dietetic Association,to weigh in on six popularnutrition myths. Their answersmay surprise you.

Myth: Eggs are bad for you.Truth: Just because eggs are high incholesterol, and high cholesterol canlead to heart problems doesn’t meanyou need to avoid eggs, says Keri M.Gans, a registered dietitian in NewYork City and author of “The SmallChange Diet” (Gallery Press, 2011).“Research has shown that it’s not cho-lesterol that increases a person’s cho-lesterol levels, it’s saturated fat,” Ganssays. “There’s nothing wrong witheggs as part of a well-balanced diet.What you don’t want to do is havethose eggs fried with bacon and homefries because that increases your satu-rated fat for the meal.” One egg has70 calories, is high in protein, andcontains vitamin D, folate and othernutrients. Plus, eggs are inexpensive.Gans suggests her patients eat up toone whole egg a day mixed with asmany egg whites as they like, and sherecommends eating an egg at break-fast because the added protein in themeal can help them feel full untillunch.

Myth: Carbohydrates make you fat.Truth: Carbs don’t make you fat, butexcess calories do, says HeatherMangieri, a registered dietitian and aboard-certified specialist in sports

SPORTSHEALTH & FITNESS

Nutrition Myth-BustersThink you know the real skinny on everything from the ‘evils’ of eggsto the benefits of sports drinks? Read on…

BY MARIA BLACKBURN



dietetics. “Carbs are easier to overeatthan fat and protein,” says Mangieri,whose practice, Nutrition CheckUp, isin Pittsburgh. “And simple carbs likecandy, soda and granola bars tend tobe digested quickly so they can leaveyou feeling unsatisfied.” But carbohy-drates are an important source of fuelfor the body and shouldn’t be avoided.Instead she suggests that dinerschoose whole grain carbs, and beaware of portion sizes and of howcarbs fit into a balanced diet.

Myth: Fasting is necessary to cleansetoxins from your body.Truth: “What toxins?” says AndreaGiancoli, a registered dietitian in LosAngeles. “You don’t need to fast tocleanse toxins because your bodyalready has a sophisticated systemthat gets rid of toxins before they canbuild up.” Eating a balanced diet withwhole grains, fruits, vegetables andlean protein helps keep this systemrunning well. “Fasting for more thana day is unnecessary and can bepotentially detrimental to your health.

The body is resilient, but you needto treat it well. A seven-day fast is nottreating it well.”

Myth: Microwaving removesnutrients in vegetables.Truth: Microwaving actually helpspreserve nutrients in vegetables,Giancoli says. “Vegetables tend tobe high in vitamin C and vitamin B,both water-soluble vitamins thatbreak down really easily. When youboil a vegetable like broccoli, manynutrients go into the water. When yousteam vegetables, you lose fewer nutri-ents. And when you steam vegetablesin the microwave, you are cookingthem so quickly that you actuallyretain more nutrients.”

Myth: If you’re working out, yourbody needs sports drinks andextra protein.Truth: “Most Americans consumeenough protein in their regular dietand don’t have to seek out additionalsources if they are exercising regular-ly,” Mangieri says. What about sports

drinks like Gatorade, which aredesigned to replenish the body withglucose and electrolytes lost duringexercise? “Under most circumstances,if you are exercising for less than45 minutes, water is perfectly fine,”she says.

Myth: Eating at night makes you fat.Truth: “You could eat dinner at 10p.m. every night and still be at yourideal body weight,” says Gans. “It’s alla matter of how many calories youconsume at that evening meal.” Theproblem isn’t what time you eat, shesays, but how much you eat. Peoplewho eat late may be more likely toovereat because they have gone toolong without eating and can’t catch upwith their hunger. As a result, theycontinue grazing after dinner. “If yourschedule is crazy and you can’t eatdinner until late at night, don’t fret,”she says. “Just make sure you are eat-ing a well-balanced dinner with leanprotein, a salad, maybe a small bakedpotato and a huge helping of steamedveggies, and you’ll be fine.”


34 BOSS � F A L L / W I N T E R 2 0 1 1

INVENTIONS

Anyone with a cellphone can takeinstantaneous pictures today. But itwasn’t always so. Although the idea ofcapturing and holding images goes backcenturies, it wasn’t until relatively recent-ly that humans could actually pull it off.The first casual reference to the

optic laws that made the first pinholecameras possible dates back to around330 B.C., when Aristotle questionedwhy the sun could make a circularimage through a square hole.The Persian scientist Ibn al-Haytham

wrote in his “Book of Optics” (1021)about the camera obscura, an opticaldevice that serves as a sort of projector.The earliest of these, which becamepractical in the 17th century, were room-sized and used a pinhole to project aninverted image of a brightly lit sceneonto a viewing surface. An artist couldthen trace the outlines of the image.

Still, there was no way to preservethe images until the invention of photo-graphic processes. And with a growingmiddle class in the 19th century, therewas a demand for pictures, as evidencedby the popularity of silhouettes.Around 1827, the French researcher

Joseph Nicephore Niepce created the firstphotograph by copying a copper etchingdirectly onto a bitumen glass plate.Although the image gradually faded, theconcept of photography was born.

Niepce teamed up with Louis JacquesMande Daguerre in 1829 to develop theprocess for creating permanent photo-graphs. But by the time the processsucceeded eight years later, Niepce haddied, passing in relative obscurity.In the end, those first pictures

became known as daguerreotypes. Toproduce them, Daguerre first coated acopper plate with silver, then sensitizedit to light by treating it with iodinevapor. Daguerre developed the imageby using mercury vapor, then fixed itwith a strong solution of salt.The American inventor George

Eastman helped transform photographyfrom an expensive hobby to an immenselypopular pastime. In 1884, he patentedthe first film in paper form and by 1888offered his first camera, the “Kodak.”The Eastman Kodak Co. was establishedin Rochester, N.Y., in 1892, and its flex-

ible transparent film proved vital to thesubsequent development of the motionpicture industry. By 1900, Eastmanintroduced the Brownie, a simple boxcamera that gave birth to the snapshot.In the 20th century, technological

advances to the camera continued atan accelerated pace: in 1913, the 35 mmcamera was created; the flash bulbwas introduced in 1927 by GeneralElectric Co.; Kodak started marketingKodachrome film in the 1930s; and

in 1947, the concept of the Polaroidcamera was introduced. With itsself-developing film, “instant” photosbecame possible. By this point, camerasand family snapshots had become ubiq-uitous and a staple of every household.In 1975, Eastman Kodak engineer

Steven Sasson built the first digitalcamera as a side project. The invention,about the size of a toaster that held .01megapixel and used 16 batteries, waspatented and forgotten—more a techni-cal exercise than anything else.Expensive to operate and poor in

image quality, the first digital cameraswere used mainly by the news media.But by the 1990s, advances in technolo-gy made it possible for high-resolution,relatively low-cost digital cameras to hitthe commercial market.Consumers, smitten by the opportu-

nity to see, save and transmit imageswith ease, turned their back on filmand never looked back. Today, an esti-mated 80 percent of U.S. householdsown digital cameras. And worldwide,digital camera sales are expected tosurpass 138 million cameras by 2015—giving camera makers good reason tosmile wide.

The camera’s development has beennothing short of remarkable

BY MARY ELLEN MILLER

Smile and Say, ‘Cheese!’

The American inventor George Eastman helpedtransform photography from an expensive hobbyto an immensely popular pastime.

Vintage Polaroid camera


The difference between Dixon and our competitors is our commitment to you. We’re a company you can count on … day in and day out. From products and technology to customer care, we’ve proven that for nearly a century.

Dixon: The Right Connection for quality, service and innovation.

O N E R E L I A B L E

C O N N E C T I O NA T A T I M E

… T H A T ’ S H O W W E B U I L D Y O U R T R U S T .

©2010 Dixon Valve & Coupling Company. All rights reserved.

Call: 877-963-4966 www.dixonvalve.com


36 BOSS � F A L L / W I N T E R 2 0 1 1

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