Monday, October 31, 2016

Cancer Immunotherapy

Came across this very interesting article published in the journal Nature.


Multi-pronged tumour attack

Published online
A cocktail of antibodies and proteins can wipe out large tumours in mice — even if the tumours are not particularly visible to the immune system.
Immunotherapies unleash immune-system responses against cancer, but generally fail against large, established tumours in mice. Dane Wittrup and Darrell Irvine at the Massachusetts Institute of Technology in Cambridge and their colleagues cooked up an immunotherapy with four ingredients: a tumour-targeting antibody, the immune-stimulating protein interleukin-2, a vaccine containing fragments of tumour proteins, and an antibody that blocks an immunosuppressive protein called PD-1.
This unleashed antibodies and immune cells called T cells against the tumour; these even attacked tumour proteins that were not targeted directly by the cocktail. The treatment worked against both tumours transplanted into mice and large tumours grown in mice, which are typically less visible than transplanted tumours to the mouse immune system.

Wednesday, October 26, 2016

Beet, Greens and Cheddar Crumble

Thank you Marilyn for sending us this recipe! Perfect time of year to make this!

This recipe is from the NYTimes and can be found if you Google "Beet, Greens and Cheddar Crumble". I've copied the recipe below....


  • 1 pound medium beets
  • 3 sprigs fresh thyme branches plus 3/4 teaspoon fresh thyme leaves
  • 2 garlic cloves, peeled
  • ¼ teaspoon black peppercorns
  •  Kosher salt and black pepper
  • 1 ¼ pounds beet greens, Swiss chard or a mix of both
  • 11 tablespoons cold unsalted butter, more for greasing pan
  • 150 grams all-purpose flour (1 1/3 cups)
  • 2 cups milk
  • 9 ounces sharp Cheddar, grated (2 1/4 cups)
  • 2 to 3 tablespoons English mustard powder, to taste
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Tabasco sauce, more as needed
  • 25 grams rolled oats (1/4 cup)
  • 20 grams toasted hazelnuts, chopped (3 tablespoons)
  • 1 ½ teaspoons grated Parmigiano-Reggiano
  • ¼ teaspoon freshly grated nutmeg

  • Nutritional Information


  1. Combine beets, thyme branches, garlic and peppercorns in a large pot. Cover with cold salted water. Bring to a simmer over medium-high heat; cook until beets are tender, 15 to 30 minutes depending on size. Remove with a slotted spoon. Add greens and cook for 2 minutes (do this in batches if necessary); remove with tongs and transfer immediately to a bowl of ice water. Drain well.
  2. Once beets are cool enough to handle, peel them and slice crosswise into 1/4-inch-thick slices. Roughly chop greens’ leaves and stalks.
  3. Prepare the béchamel: In a small saucepan over low heat, melt 5 tablespoons butter. Stir in 75 grams flour ( 2/3 cup). Cook, stirring constantly, for 2 minutes; roux should smell cooked but remain white. Slowly whisk in milk until mixture forms a thick, smooth sauce. Stir in 8 ounces Cheddar (2 cups) until melted. Stir in mustard powder, Worcestershire and Tabasco. Season with salt to taste.
  4. Make the crumble topping: In a small bowl, stir together remaining 2/3 cup flour, the oats and the hazelnuts. Use your fingers to work in 6 tablespoons butter, the remaining 1 ounce Cheddar ( 1/4 cup) and the Parmigiano-Reggiano. It should be a mixture of large and small pieces. Season with a pinch of salt, pepper and the nutmeg.
  5. When you are ready to assemble the dish, heat oven to 350 degrees. Butter a 2-quart gratin or baking dish. Spread a layer of béchamel on the bottom. Top with a layer of beets, followed by a layer of greens and stalks. Season generously with salt and pepper, and sprinkle with thyme leaves. Spread another layer of béchamel on top and repeat process to fill dish (you will end up with 3 or 4 layers). Cover entire surface with crumble topping. Transfer dish to oven and bake until bubbling and golden brown in spots, 45 minutes to 1 hour.


  • Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.

Friday, October 21, 2016

Here's the 2016 TTT Video that Anne Hepburn Worked On

This is the second video that Anne and I believe Eva worked on which is shorter and given to donors. It's on YouTube and if you click on this link you will be taken to it! It includes music and the sound of loons (thinking of you Batoul) and of course, her voiceover.

Thank you so much Anne for all your hard work. We are all so grateful to you....

Monday, October 10, 2016

Slideshow of our 2016 TTT Retreat

Ok folks, I'm attempting to upload the slideshow of our retreat in August. I have two goals: embed the slideshow in this post and embed the slideshow in the sidebar of this website. For those who would also like to view it on YouTube, you can access it through this link.