O'Naihanchi Kata Sho (Iron Horse Missing Enemy Form)

The origin of the three Naihanchi katas is unknown. We do know for a fact that they were practiced as one single kata by Okinawan Shuri-ryu Master Sokon Matsumura around 1825. Naihanchi was, however, handed down to Matsumura from earlier times. We can assume that Naihanchi is well over one hundred and seventy years old, possibly dating back to the era of Tode Sakugawa, Suekata Chogun and Ito Gusukuma. Naihanchi was also a favorite form of Yusutsune Itosu (1830-1915).

Around 1895, Master Choki Motobu popularized Naihanchi by performing the three forms as “one kata” on a daily basis at least five hundred times. The three Naihanchi katas, performed as one became known as “Motobu’s Kata”, and he is said to have stated many times, “ There is only one kata necessary to develop and excel in Karate, and that is Naihanchi as one. Motobu’s favorite hand form when performing Naihanchi was the forefinger punch (keiko ken zuki).”

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Not Good News for Turkey Day

H5N1 confirmed at second U.K. site

By Alicia Karapetian on 11/20/2007 for Meatingplace.com

British officials on Monday announced that testing confirmed an outbreak of highly pathogenic avian influenza in turkeys at a second site in the United Kingdom.

The outbreak occurred at a farm deemed a "dangerous contact" premise, which was placed under restriction following the first outbreak last week. (See British AI outbreak highly pathogenic strain: official on Meatingplace.com, Nov. 14, 2007.)

Officials on Saturday completed the culling of birds on the first infected farm and those placed under restriction.

An almost 2-mile protection zone has been established around the second site, and the existing surveillance zone has been extended.




British AI outbreak highly pathogenic strain: official
By Alicia Karapetian on 11/14/2007 for Meatingplace.com


British government officials on Tuesday announced that confirmatory tests showed an avian influenza outbreak on a turkey farm in eastern England was the highly pathogenic H5N1 strain.

In response, the some 5,000 turkeys, 1,000 ducks and 400 geese on the farm will be culled, Secretary of State for Environment, Food and Rural Affairs Hilary Benn told British Parliament in prepared remarks Tuesday.

"The health and safety of those involved in the operations are the priority, and a strict approach is being taken," she said. "All workers on the premises already potentially exposed to infection have been given Tamiflu."

The government also has restricted poultry movement, instituting an almost 2-mile protection zone and an approximately 6-mile-wide surveillance area.

Benn's department was informed of a large number of turkey deaths at the farm Sunday. Preliminary tests conducted Monday showed the presence of the H5 strain, and further testing, which revealed the strain was H5N1, was completed Tuesday.

The United Kingdom last faced an outbreak of highly pathogenic avian influenza in February when 159,000 turkeys were culled at a Bernard Matthews farm.

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Check out this Day-After-Thanksgiving Stew Recipe

This sounds like an really tasty recipe for a Mexican style beef stew provided this week to National Cattlemen's Beef Association members. Check out those ingredients and add them to your grocery list, sounds like a winning combination of seasonings. For the less adventurous, a good old-fashioned soup bowl should work just fine. . . .

Easy Day-After-Thanksgiving Stew

Wondering what to serve the day after Thanksgiving to a houseful of hungry family looking for an encore? Whip up hearty Mexican Beef Stew to satisfy those day-after stomach grumblings!

Mexican Beef Soup in Tortilla Bowls

Prep time: 25 minutes
Ingredients:
1-1/2 pounds lean ground beef
1 large onion, cut lengthwise in half and cut crosswise into thin slices
1 tablespoon ground cumin
1/4 teaspoon pepper
2 cans (10-1/2 ounces each) beef consomm�
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 cup water
6 medium (8 inches) flour tortillas
2 tablespoons chopped fresh cilantro

Instructions:

Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and onion; brown 4 to 5 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings. Season beef with cumin and pepper.
Stir consomm�, corn, tomatoes and water into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes.
Meanwhile gently press tortillas into 6 individual microwave-safe (2-cup) soup bowls. Microwave, 3 bowls at a time, on HIGH 5 to 6 minutes or until tortillas are slightly crisp, rotating and rearranging cups halfway.
Stir cilantro into soup; spoon soup into tortilla bowls. Garnish as desired; serve immediately.

Makes 6 servings.

Nutrition information per serving: 478 calories; 19 g fat (6 g saturated fat; 8 g monounsaturated fat); 76 mg cholesterol; 1102 mg sodium; 40 g carbohydrate; 2.6 g fiber; 34 g protein; 5.6 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 4.6 mg iron; 20.8 mcg selenium; 5.8 mg zinc

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