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Eric Newhouse has worked as a journalist since In , he joined the Great Falls Tribune where he was news editor and editorial editor, before becoming a projects editor. He is also an instructor for the University of Great Falls, where he teaches English, mass communications, and writing courses.

Womb to tomb replaces cradle to grave as focus for health service

He holds a bachelor's degree from the University of Wisconsin, a master's degree from the University of Maryland, and a second master's from Columbia University, where he was also appointed an international fellow. He lives in Montana.

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This disturbing book is based on a Pulitzer Prize-winning newspaper series on alcohol abuse and its social impact. Newhouse, a reporter for the Great Falls Tribune , focuses on the gritty Montana town where bars that open at 8 a.

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Newhouse was covering alcohol-related murders on a Montana Indian reservation when he came up with the idea for reporting on the social costs of alcohol abuse. This book is a diary of Newhouse's reporting, including interviews with alcoholics as they struggle day-to-day with their illness.

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  • His subjects reveal their darkest secrets and frightening recollections of alcoholism in their families. Newhouse visited Alcoholics Anonymous meetings, treatment programs, and bars; he also accompanied police on calls to alcohol-fueled disturbances. He includes statistics on the overt and hidden costs of alcoholism in hospital and program treatment, police enforcement, social services, and the proliferation of one of the most dangerous legal substances taken by Americans.

    Alcohol: Cradle to Grave

    All rights reserved. Convert currency. Add to Basket. Book Description Hazelden, Condition: New. Comments: With dramatic anecdotes and data, [Newhouse] offers a penetrating rebuke to insane public policies focused on shoveling up the wreckage of alcohol abuse rather than on preventing and treating it. Joseph A. Califano Jr. I feel enlightened after devouring this powerful book.

    About The From the Cradle to the Grave Cocktail

    Consultant Books Games Assessments Video. Precisely when the art of brewing reached Japanese shores is lost in the mists of time. Tradition ascribes its introduction to immigrants from Korea, at about the end of the 3rd century.

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    • They, no doubt, learned the technique from China, where they had been knocking back a fermented rice drink since time immemorial. The Kojiki record of Ancient Things, however, adds years to that estimate.

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      Often termed rice wine in the west, nihonshu is actually made through a fermenting process using grain, somewhat akin to beer making. Key to the sake-making process are good rice, good water and the absolutely magical koji , a dark greenish-yellow, fine powder fermentation agent converting sugar to alcohol that is added to steamed white rice. From start to finish, the fermentation and refining process takes between one and two months, and the sake is ready to drink as soon as it drips from the barrel.

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      Sake, unlike wine, does not have vintage years — its quality depends upon the conditions under which it is made, and foremost, the skill of the toji sake maker. John Gauntner writes:. It served its purpose but became outdated and even irrelevant. Note, the seimai buai degree of rice milling and whether or not it was junmai or added-alcohol, were irrelevant.