The natural sugars in grapes crystallize during drying

Raisin

Chunche, naturally ventilated sheds for drying grapes into raisins in Xinjiang

Raisins are dried grapes. They are produced in many regions of the world. Raisins may be eaten raw or used in cooking, baking and brewing. In the United Kingdom, Ireland, New Zealand, Australia, and Canada the word "raisin" is reserved for the dried large dark grape, with "sultana" being a dried large white grape, and "currant" being a dried small Black Corinth grape.^[1]

Etymology[link]

The word raisin dates back to Middle English and is a loanword from Old French; in French, raisin means "grape," while a dried grape is referred to as a raisin sec, or "dry grape." The Old French word in turn developed from the Latin word racemus, "a bunch of grapes."^[2]

Varieties[link]

This unreferenced section requires citations to ensure verifiability.

Raisin varieties depend on the type of grape used, and are made in a variety of sizes and colors including green, black, blue, purple, and yellow. Seedless varieties include the sultana (also known as Thompson Seedless in the USA) and Flame grapes. Raisins are typically sun-dried, but may also be water-dipped, or dehydrated. "Golden raisins" are made from sultanas, treated with sulfur dioxide (SO₂), and flame-dried to give them their characteristic color. A particular variety of seedless grape, the Black Corinth, is also sun-dried to produce Zante currants, miniature raisins that are much darker in color and have a tart, tangy flavor. Several varieties of raisins are produced in Asia and, in the West, are only available at ethnic specialty grocers. Green raisins are produced in Iran.

Nutrition[link]

Raisins range from about 67% to 72% sugars by weight,^[3] most of which is fructose and glucose. They also contain about 3% protein and 3.5% dietary fiber.^[4] Raisins, like prunes and apricots, are also high in certain antioxidants, but have a lower vitamin C content than fresh grapes. Raisins are low in sodium and contain no cholesterol.^[5] New research has shown, despite having a high concentration of sugars, raisins fight bacteria in the mouth that cause cavities and gum disease.^[6]

Sugars[link]

Raisins are sweet due to their high concentration of sugars (about 30 g of fructose and 28 g of glucose in 100 g of raisins). The sugars can crystallize inside the fruit when stored after a long period, making the dry raisins gritty, but that does not affect their usability. These sugar grains can be dissolved by blanching the fruit in hot water or other liquids.

Grades of raisins in the US[link]

• Grade A - The color is good, and the flavor is characteristic of raisins. These raisins show development characteristics indicative of the fact that they are prepared from well-matured grapes (containing no less than 80% water by weight). The processed raisins contain less than 19% moisture by weight.^[7]
• Grade B - The color and flavor is reasonably good. These raisins show development characteristics that highlight the fact that the raisins were prepared from reasonably well-matured grapes at least 70% water by weight. These raisins also contain less than 19% moisture, by weight.^[7]
• Grade C - The color and flavor are fairly good. These raisins show development characteristics of raisins prepared from fairly well-matured grapes containing at least 55% water by weight. These raisins also contain less than 19% moisture, by weight.^[7]
• Substandard - Raisins that fail to meet the standards of Grade C.

See also[link]

• Blackcurrant
• Redcurrant
• Grape and raisin toxicity in dogs
• Snap-dragon, a Victorian parlour game that involved raisins being plucked from a bowl of burning brandy.
• Sun-Maid, a popular brand of raisins available in North America and the United Kingdom.

References[link]

Look up raisin in Wiktionary, the free dictionary.

Wikimedia Commons has media related to: Raisin

Further reading[link]

• C. D. Wu, J. F. Rivero-Cruz, M. Zhu, B. Su, A. D. Kinghorn (2005). "Antimicrobial Phytochemicals in Thompson Seedless Raisins (Vitis vinifera L.) Inhibit Dental Plaque Bacteria". American Society for Microbiology meeting. June 5–9. Atlanta. http://www.abstractsonline.com/viewer/viewAbstractPrintFriendly.asp?CKey={F2F471D3-4975-4531-91A3-99EF6E664CEC}&SKey={A60C59D2-2740-438F-8EDB-FBCA9A4ED3C2}&MKey={382D7E47-BE0B-4BBA-B3A6-E511C92FA999}&AKey={32093528-52DC-4EBE-9D80-29DAD84C92CE}. 

John Rich may refer to:

• John Tyler Rich, US Congressman
• John Rich (director), television and film director
• John Rich (musician), American musician
• John Rich (producer), 18th century theater manager and father of English Pantomime
• John Rich (scholar), Professor of Classics and Head of Humanities at The University of Nottingham
• John A. Rich, Professor and Chair, Department of Health Management and Policy at Drexel University
• John Rich (war correspondent), war correspondent for NBC News

This disambiguation page lists articles about people with the same name. If an internal link led you here, you may wish to change the link to point directly to the intended article.

Ani Phyo

Ani Phyo (born July 17, 1968) is an Eco-Lifestylist, an organic chef and author. Phyo uses seasonal, local, organic, fresh produce coupled with nuts and seeds to create raw food recipes. Phyo is the author of three cookbooks: “Ani's Raw Food Essentials”,^[1] “Ani's Raw Food Desserts”,^[2] and “Ani's Raw Food Kitchen”^[3] (awarded “Best Vegetarian Cookbook USA 2007”). Phyo hosts “Ani's Raw Food Kitchen Show”, on YouTube.^[4]

In August 2010, Phyo was named one of 12 “warriors” in Sambazon Acai’s “Warrior Up” advertising campaign celebrating the work of leading social and environmental activists.^[5] In honor of her work with the Pedal Patch Community,^[6] a Los Angeles based community organization, where she teaches at-risk youth how to garden and make food in urban areas; images of Ani wearing a warrior headdress are being featured on billboards and bus stops around southern California.^[7]

Phyo lives in Los Angeles and is currently working on her next book along with planning projects for TV, DVD, and the web.^[8]

Ani Phyo was chosen by Vitamix to launch their newest blender, the TurboBlend Variable Speed. A 60-minute instructional DVD of Phyo will be included with the blender.

Personal life[link]

Born:
July 17, 1968
Nova Scotia, Canada
Residence:
Los Angeles, CA, United States
Occupation:
Author, show host, health, nutrition, well-being expert
www.AniPhyo.com

Ani Phyo is of Korean descent. She was born in Nova Scotia, Canada, and raised primarily in upstate New York, outside Buffalo. Her father raised her on mostly vegan fresh whole and raw foods. They had their own organic farm growing up, and grew their own produce for food and juicing.^[9]

Her first job after college was working retail management at Macy’s in Herald Square in New York City. Soon afterwards, she moved to London, England for a year and a half, then to Sydney, Australia for 7 months. Upon her return to upstate New York, she studied post-graduate social psychology, computer art, and fine art, which launched her career in multimedia. She produced live multimedia events and convergence TV and internet experiences through the 1990s. During this time, she discovered that eating raw foods fueled her mental clarity and focus, and kept her healthy. This was the early beginning of her raw food career.

Today, Phyo lives in Los Angeles, California with her Rhodesian Ridgeback, Kanga.

Education[link]

Phyo attended Ewha and Yonsei Universities and studied international business, graduating in 1987 and 1989, respectively. She then graduated from Cornell University with a dual bachelor's in human ecology design and business management in 1990. She then did some post-graduate work in social psychology, 3-D modeling and simulation, computer art, fine art and sculpting at SUNY Buffalo, finishing in 1994.

Food[link]

Phyo has always loved to make food of all sorts. From an early age, she worked with catering companies to refine her culinary skills. Though her background is in high end gourmet complex recipes, today, her she teaches simple, fast, easy to make recipes using common ingredients.

SmartMonkey Foods was co-founded by Ani Phyo in 1999 in Los Angeles, CA. SMF started as a catering and events company, hosting gourmet raw food dinners in Hollywood, Santa Monica, and Pasadena, CA. As customer requests increased for packed and prepared foods, the SmartMonkey Foods line of packed dressings, sauces, cheeses, pizza crust, desserts was launched.

The company moved to Portland, OR for 4 years 2003-2006, where SmartMonkey Foods provided catering, packaged prepared foods, classes, retreats, weekly cafes, monthly special events, and their fruit and nut bars called SmartMonkey Bars. Clients included Nike, Adidas, Portland Institute of Contemporary Art, and Carnival Cruise Lines, to name a few.

SmartMonkey Foods ceased operations in 2009.^[10]

The Web and multimedia[link]

Ani Phyo moved to San Francisco and founded a multimedia company called SmartMonkey Media, which produced live multimedia events, including the world’s first online fashion show, "Fiber," in 1994. Netcast over copper lines before ISDN or T1 lines were available to the U.C. Berkeley multicast backbone (known as MBone), this show was attended by a global audience via the internet, and has changed our marketing landscape.

As an early pioneer of the web, Phyo was a part of San Francisco digital lab, Cyberlab 7, and founder of Dimension 7, where she handled CG work on Virtuosity, the early cyber film starring Denzel Washington and Russell Crowe and produced by Paramount Pictures. A partial client list includes Warner Bros. (Porno For Pyros tour, Perry Farrell), Yerba Buena Center for the Arts in San Francisco, Microsoft, Pacific Bell, and Ninja Tunes UK.

Phyo’s produced numerous websites, including a 14,000 page rich-media educational site for Simon and Schuster in 1996. One ground breaking project sent video jockeys across the Mediterranean on bicycles with laptops and video cameras. The VJs would post their journals online, shoot video and overnight it to Ani, who would edit them and put them onto the website. The VJs would chat online from a different classroom weekly during their journey, and this occurred more than 10 years prior to YouTube and Facebook.

Her book Return on Design was an early educational book on user-centered interaction design for the Web and wireless technologies which came out of the design and media classes she taught at U.C. Berkeley, San Francisco State University, and San Jose State University.

She has been a consultant for the Disney Channel (convergence TV and web), ABC Family, Gymboree, Electronic Arts, and Apple Inc., among others.

Television and media[link]

She has appeared on the Travel Channel's Bizarre Foods with Andrew Zimmern,^[11] KGO-TV ABC 7's View From the Bay,^[12] WNBC 4 New York's LX New York,^[13] XETV CW 6's San Diego Living,^[14] and KSWB's FOX 5 San Diego's Morning Show.^[15] Phyo is also on various online networks including the VCN, produced by Breakdown Services and the Hollywood Reporter,^[16] and on VegNews.com.

Phyo has been featured in numerous publications including Food Network,^[17] Food & Wine,^[18] Oxygen,^[19] VegNews,^[20] and Alternative Medicine Magazines.^[21]

Product endorsements[link]

She is currently endorsed by many leaders in the natural products movement including Vitamix blenders, Excalibur Dehydrator, and Sambazon Acai. Phyo is also featured as part of the Vitamix Blender’s Star Chef series.^[22]

Controversy[link]

Phyo promotes raw food lifestyle but is often criticized by loyal raw foodists for suggesting her food can be paired with cooked foods. She supports vegetarianism, believing this will help with weight loss and also will help cure chronic diseases.

References[link]

External links[link]

• Ani Phyo Official Website www.AniPhyo.com
• Free Arts for Abused Children

Ross Raisin is a British novelist. He was born in Keighley in Yorkshire, and after attending Bradford Grammar School he studied English at King's College London, which was followed by a period as a trainee wine bar manager and a postgraduate degree in creative writing at Goldsmiths, University of London.^[1]

Raisin's debut novel God's Own Country (titled Out Backward in North America) was published in 2008. It was shortlisted for the Guardian First Book Award and the John Llewellyn Rhys Prize, and won a Betty Trask Award.^[2] The novel focuses on Sam Marsdyke, a disturbed adolescent living in a harsh rural environment, and follows his journey from isolated oddity to outright insanity. Thomas Meaney in The Washington Post compared the novel favorably to Anthony Burgess's A Clockwork Orange, and said "Out Backward more convincingly registers the internal logic of unredeemable delinquency." ^[3] Writing in The Guardian Justine Jordan described the novel as "an absorbing read", which marked Raisin out as "a young writer to watch".^[4] In April 2009 the book won Raisin the Sunday Times Young Writer of the Year Award.^[5] He is currently a writer-in-residence for the charity First Story.

Raisin has worked as a waiter, dishwasher and barman.^[6]

References[link]

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