Tirumala by Walk 

We 3 i.e. Bhaktavatsalam, Swaminathan & Rajmohan decided to climb up the hill on April 13th at 12.50 A.m and reached up the hill at 5.30 A.m , these are the photos we took by mobile camera while climbing up the hill, the last snap is next to the chariot we saw an elephant and beautiful rangoli.

For those of you who would like to climb the hills to Tirumala to fulfil a vow, there are two well-laid stone footpaths leading to Tirumala. These paths are called "Sopanamargas" (stairways).

The more ancient of the two Sopanamargas starts from Alipiri at the foot of the hills, is about 11-km in length, and is the commonly used route. The other Sopanamargas is from Chandragiri, though only about 6-km in length, it's a difficult route and is mainly used by the local people and traders. TTD also provides several facilities for the pilgrims who walk up the hills to Tirumala.

FACILITIES FOR PILGRIMS TTD or Tirumala Tirupati Devasthanam manages the affairs of the temple, the well-being of the pilgrims, the upkeep of the environs in and around the Tirumala hills and sponsors several undertakings that are religious, charitable, social and educational in nature.

The TTD provides ample conveyance and halting facilities to thousands of pilgrims. Many pilgrims climb the hill by walk to fulfil the vow they have taken. Facilities like shelters, drinking waters, toilets, canteens, medical facilities etc are provided for a quick and relaxing walk uphill.

|| Om Namo Venkatesaya ||

PANCHABHUTA Or Five Elements. 

Our whole cosmic quest of the world and beyond starts from the point of panchabhuta (five elements) which then manifests in an enjoining manner to form the life force and then, later, those five elements disintegrates to ensue a celestical traverse at the Paramanu (atom) level.

Wind is gaseous,

Fire is furious,

Sky is the zenith,

Earth is solid,

Water is colourless,

However, we will first try to understand these five elements which are Earth or Prithvi; Water or Jal ; Fire or Agni; Air or Vayu and then Ether or Akasha. Each of these Five elements has its own character and celestial elements which we will gauge in the following lines.

Earth(Prithvi): One can touch earth and smell it too ! However, there are two types of earth one is Eternal or (nitya) which are in the form of atom (Paramanu).The other type is perishable (anitya) which exists in the form of Karya or Work at animate and inanimate levels. Symbolically speaking our body, sense organs are the earth which as a whole get the shape of Jiva or life but those are perishable. But elements or atoms are eternal as after death may we bury, or burn the body, all the atoms get disintegrated to come back to its original eternal form. So our body and its Karya or Work are perishable as the mountain or rock forms but the atom remains which are eternal.

Water or Jal is the second element which again has two characters as in the Earth i.e. eternal in the shape of atom and Karya (Work) be it as river, pond or sea are perishable. As from sea or river water evaporates to be in the sky as cloud then again in the shape of rain it comes down on earth. So the eternal atom is only changing its karya or shape of work and what we see is the perishable form.From the sense organ perspective we can touch it to feel and taste it as well.

The thrid element is Air or Vayu.Again it has two levels as earth and water i.e.eternal atom and perishable Karya. One can feel air, as we breath in or out.We feel the storm or strong breeze which are temporary but air at atomic level remains around us eternally. In the Purana there is a mention of 49 types of Maruts or winds. Seven are important namely

1. Pravaha

2. Avaha;

3. Udvaha

4. Samvaha;

5. Vivaha;

6. Parvaha and

7. Paravaha.

The wind which takes the water from the ocean is called Udvaha.

Fire or Agni is the fourth element of Indian Panchabhuta. Again it has eternal and perishable elements as we have seen above. The essential character of Fire is to generate heat.According to Hindu Mythology, Agni is one of the Eight guardians who guards our universe and is known as Asta- dik-palakas (Asta-eight, dik--Zone,Palaka-Guardian). The Fire is posited in the South East of the Universe.

However, in Indian mythology there are mentions of various types of fires. The four important ones are fire of the earth, fire of the sky, fire of the stomach (can mean hunger and digestive power as well) and the fire we commonly use.

Then comes the last of the Panchabhuta or five elements which is sound or ether. Ether is unique as it has only one character i.e. eternal. Ether is the carrier of sound be it man made or otherwise. One can hear it. As ether is the only eternal element of the five elements it attracted the attention of various sages. The concept of Akashvani or Devine sound which is heard by sages of higher order is related to this Ether or Akasha.The primordial mantra AUM then in modern times Raam or Shyaam are to work as linkages between Jivatma(life force--atman or soul) to Paramatman or (Omnipotent of supreme soul).The concept of sound and Mantra will be discussed in the next issue. Now we should concentrate on elements, other than five mentioned above which are very important to Hindu theological perspective. Those are Time(Kala) and Space (Sthan or Dik i.e. place and direction); Soul and Mind.

Like ether Time and Space are eternal. Time or kala is common cause of all actions of all the elements and is eternal link of predetermined actions and happenings. Thus in Hindu astrologly the whole world and its course are equated with "time". The Direction or Dik are part of Space and North, South, West and East are eternal no matter the Universe undergoes whatever changes.

Then the other element is Soul which is related with the knowledge system of man as jivatman and the eternal Knowledge of God or Paramatman(omnipotent).The last of the nine main elements is the manas or Mind. Its the sense-organ or path to experience the world eternally and otherwise. These sense organs are in the shape of eternal paramanu or atom and works is combinations to derive pleasure at worldly levels. These are the brief out line of main five elements and other four primary elements. It is said that our universe was created out of the manifestation of five elements. This was described in the Devigita very elaborately.

Devigita proclaims that Shakti went about creating the world with 24 tattvas or elements. The five elements were born out of the primordial principle of unmanifested Sakti.The ether through which sound traverse was first element, which is also known as Sabda-rupa (form of sound). Second was Air or Vayu (Sparsharupa or a form which is felt) The Air or Vayu give rise to Agni so it called Vayoranih. Then sense of taste or ‘rasrupa’ the water element came. The the gandharupa or the source of smell came--the earth.

Pauranic Expert Vettam Mani said that the universe remained in embryo form or in the bijarupa. "These Panchabhutas{five elements} were first divided into two (each was divided into two). Then by a process of the combination of these ten parts different substances were born....Each half of each of these five bhutas{elements} is again subdivided into four parts. These 1/8 parts are joined to the other halves and by combining them in other fractions of the material bodies(sthulasariras of all beings are made." wrote Vettam Mani.

The cosmic body is the grand total of those material bodies discussed above. The first and pure manifestation of those five elements are the inner conscience and bodily organs like ear etc. However, the inner conscience or Antarkaranas assumes four state or forms. Once conception and doubt arise it is called Mind. But when there is no doubt arises is called Buddhi. The process of examination and re-examination of a subjects belongs to the state of intellect called citta. But with the feeling of "I" the ego or ahamkar bursts out. So we find the pure five elements gave rise to the inner conscience or Antarkarnana and then there are four states within it namely mind, buddhi, citta and ego.

Vettam Mani explained "From the coarse (rajasic) aspect of the five sense organs originate the five organs of action like word, foot, hand, excretory and the genital organ, and also the five pranas (breaths) called prana, apana, samana, udhana and vyana.

....Prana is located in the heart, apana in the anus, samana in the nabhi (navel)udana in the throat and Vyana all over the body.....(Organs of knowldege 5, of action 5, and pranas 5,and buddhi 1,mind 1, the bodly is composes of these 17 factors".

The sukshmasaria or the subtle body has two nature or Prakrati namely maya wherein the god is reflected. The other is Avidya seen by Jiva or living being who is receptable of sorrows. Through Vidya(Eternal Knowldege) and Avidya (ignorance) three forms of body emerge. Mani explained ‘He who is attached and is pround about the material body is called visva; he who attaches importance to the subtle bodly is called Taijisva, and who is aware of casual body is called Prajna.’ Likewise we see how the five elements manifested itself into 22 tattva (materials) which all go towards creation of a body. In the Devigita it is said that eighty-four lakh species of living beings have manifested from these five elements. In the next article we would take up the ether or sound elements in mantra perspective which has only single and eternal entity and dwells in Hindu theology vibrantly.

Poison in plastic bottleA Potentially deadly toxin is being absorbed into bottled mineral water from their plastic containers. And the longer the water is stored, the levels of poison increase, research reveals. As the sell-by date on many bottled waters is up to two years, scientists have now called for extensive further studies.

The research by world expert Dr William Shotyk - who has vowed never to drink bottled water again - will be published in the Royal Society of Chemistry's journal next month. It is sure to revive concerns about the safety of bottled water, the world's fastest-growing drinks industry, worth £1.2billion a year.

The tests found traces of antimony, a chemical used in the making of polyethylene terephthalate (PET) bottles, used by most mineral-water sellers.

Small doses of antimony can make you feel ill and depressed. Larger quantities can cause violent vomiting and even death. The study stressed that amounts of antimony were well below official recommended levels. But it also discovered that the levels almost doubled when the bottles were stored for three months.

Professor Shotyk, of Heidelberg University in Germany, said: "I don't want to shock people but here's what I know: Antimony is being continuously released into bottled drinking water. The water in PET bottles is contaminated."

He tested ground water and 15 types of bottled mineral water in his native Canada. The ground water contained two parts per trillion (ppt) of antimony. Bottled water had an average 160 ppt of antimony when opened immediately after bottling. But ground water stored in a PET plastic bottle had 630 ppt of antimony when opened six months later.

Professor Shotyk then tried the experiment in Europe, collecting 48 brands of water in PET bottles and water from its source in the ground at a German bottling plant. The water had four ppt of antimony before being bottled, the contents of a new bottle had 360 ppt and one opened three months later had a staggering 700 ppt.

Antimony finds its way into water by 'leaching' from the plastic in the same way that water absorbs flavour from a teabag. Health authorities said even the higher levels of antimony found are way below official safety guidelines, set at around six parts per billion by international environment agencies.

Elizabeth Griswold, director of the Canadian Bottled Water Association, added: "The levels do not pose a risk to humans. They are simply trace elements."

But David Coggan, a Southampton University-based epidemiologist who works with the Medical Research Council, called for further research into the findings.

He said not enough was known about the effects of antimony and how much had to be consumed before it became dangerous. Last year naphthalene, which can cause liver damage in high doses, was found in two bottles of Volvic mineral water. Bacteria which could leach into bottled water has been cited as a possible reason for rising levels of food poisoning.

The Seven Wonders of the World are the Taj Mahal, the Colosseum, the Chichen Itza, Machu Picchu, Christ the Redeemer, Petra, and the Great Wall of China.

 New7Wonders of the World was a campaign started in 2000 to choose Wonders of the World from a selection of 200 existing monuments. The popularity poll was led by Canadian-Swiss Bernard Weber and organized by the New7Wonders Foundation based in Zurich, Switzerland, with winners announced on 7 July 2007 in Lisbon.

Following 7 candidates have been elected by more than 100 million votes to represent global heritage throughout history. The listing is in random order, as announced at the Declaration Ceremony on 07.07.07. All the New 7 Wonders are equal and are presented as a group without any ranking.

The Taj Mahal (1630 A.D.) Agra, India

This immense mausoleum was built on the orders of Shah Jahan, the fifth Muslim Mogul emperor, to honor the memory of his beloved late wife. Built out of white marble and standing in formally laid-out walled gardens, the Taj Mahal is regarded as the most perfect jewel of Muslim art in India. The emperor was consequently jailed and, it is said, could then only see the Taj Mahal out of his small cell window.

Petra (9 B.C. - 40 A.D.), Jordan

On the edge of the Arabian Desert, Petra was the glittering capital of the Nabataean empire of King Aretas IV (9 B.C. to 40 A.D.). Masters of water technology, the Nabataeans provided their city with great tunnel constructions and water chambers. A theater, modelled on Greek-Roman prototypes, had space for an audience of 4,000. Today, the Palace Tombs of Petra, with the 42-meter-high Hellenistic temple facade on the El-Deir Monastery, are impressive examples of Middle Eastern culture.

Machu Picchu (1460-1470), Peru

In the 15th century, the Incan Emperor Pachacútec built a city in the clouds on the mountain known as Machu Picchu ("old mountain"). This extraordinary settlement lies halfway up the Andes Plateau, deep in the Amazon jungle and above the Urubamba River. It was probably abandoned by the Incas because of a smallpox outbreak and, after the Spanish defeated the Incan Empire, the city remained 'lost' for over three centuries. It was rediscovered by Hiram Bingham in 1911.

The Great Wall of China (220 B.C and 1368 - 1644 A.D.) China

The Great Wall of China was built to link existing fortifications into a united defense system and better keep invading Mongol tribes out of China. It is the largest man-made monument ever to have been built and it is disputed that it is the only one visible from space. Many thousands of people must have given their lives to build this colossal construction.

The Roman Colosseum (70 - 82 A.D.) Rome, Italy

This great amphitheater in the centre of Rome was built to give favors to successful legionnaires and to celebrate the glory of the Roman Empire. Its design concept still stands to this very day, and virtually every modern sports stadium some 2,000 years later still bears the irresistible imprint of the Colosseum's original design. Today, through films and history books, we are even more aware of the cruel fights and games that took place in this arena, all for the joy of the spectators.

BRAZIL

This statue of Jesus stands some 38 meters tall, atop the Corcovado mountain overlooking Rio de Janeiro. Designed by Brazilian Heitor da Silva Costa and created by French sculptor Paul Landowski, it is one of the world’s best-known monuments. The statue took five years to construct and was inaugurated on October 12, 1931. It has become a symbol of the city and of the warmth of the Brazilian people, who receive visitors with open arms.

The Pyramid at Chichén Itzá (before 800 A.D.) Yucatan Peninsula, Mexico

MEXICO

Chichén Itzá, the most famous Mayan temple city, served as the political and economic center of the Mayan civilization. Its various structures - the pyramid of Kukulkan, the Temple of Chac Mool, the Hall of the Thousand Pillars, and the Playing Field of the Prisoners – can still be seen today and are demonstrative of an extraordinary commitment to architectural space and composition. The pyramid itself was the last, and arguably the greatest, of all Mayan temples.

Pizza : History & Legend

Pizza, like so many other foods, did not originate in the country for which it is now famous. Unless you have researched the subject, you, like so many people, probably always thought Pizza was strictly an Italian creation.

Pizza is a baked pie of Italian origin consisting of a shallow bread-like crust covered with seasoned tomato sauce, cheese, and often other toppings such as sausage or olive. The word pizza is believed to be from an Old Italian word meaning "a point," which in turn became the Italian word "pizzicare," which means "to pinch" or "pluck."

The pizza could have been invented by the Phoenicians, the Greeks, Romans, or anyone who learned the secret of mixing flour with water and heating it on a hot stone.

In one of its many forms, pizza has been a basic part of the Italian diet since the Stone Age. This earliest form of pizza was a crude bread that was baked beneath the stones of the fire. After cooking, it was seasoned with a variety of different toppings and used instead of plates and utensils to sop up broth or gravies. It is said that the idea of using bread as a plate came from the Greeks who ate flat round bread (plankuntos) baked with an assortment of toppings. It was eaten by the working man and his family because it was a thrifty and convenient food.

6th Century B.C.

At the height of the Persian Empire, it is said that the soldiers of Darius the Great (521-486 B.C.), accustomed to lengthy marches, baked a kind of bread flat upon their shields and then covered it with cheese and dates.

3rd Century B.C.

Marcus Porcius Cato (234-149 B.C.), also know as Cato the Elder, wrote the first history of Rome. He wrote about "flat round of dough dressed with olive oil, herbs, and honey baked on stones."

1st Century B.C.

In "The Aeneid" written by Virgil (70-19 B.C.), it describes the legendary origin of the Roman nation, describing cakes or circles of bread:

"Beneath a shady tree, the hero sprad his table on the turf, with cakes of bread; And, with his chiefs, on forest fruits he fed. They sate; and (not without the god's command). Their homely far dispatch'd, the hungry band invade their trenchers next, and soon devour to mend the scenty meal, their cakes of flour...See, we devour the plates on which we fed."

1st Century A.D.

Our knowledge of Roman cookery derives mainly from the excavations at Pompeii and from the great cookery book of Marcus Gavius Apicius called "De Re Coquinaria." Apicius was a culinary expert and from his writings, he provided us with information on ancient Roman cuisine. It is recorded that so great was Apicius' love of food that he poisoned himself for fear of dying of hunger when his finances fell into disarray. Apicius' book also contains recipes which involve putting a variety of ingredients on a base of bread (a hollowed-out loaf). The recipe uses chicken meat, pine kernels, cheese, garlic, mint, pepper, and oil (all ingredients of the contemporary pizza). The recipe concludes the instruction "insuper nive, et inferes" which means "cool in snow and serve!"

79 A.D. - In the ashes after Mount Versuvius erupted and smothered Pompeii on August 24, 79 A.D., evidence was found of a flat flour cake that was baked and widely eaten at that time in Pompeii and nearby Neopolis, The Greek colony that became Naples. Evidence was also found in Pompeii of shops, complete with marble slabs and other tools of the trade, which resemble the conventional pizzeria. The Museo Nazionale at Naples exhibits a statue from Pompeii which because of its stance is called I pizzaiolo.

16th Century

1522 - Tomatoes were brought back to Europe from the New World (Peru). Originally they were thought to be poisonous, but later the poorer people of Naples added the new tomatoes to their yeast dough and created the first simple pizza, as we know it. They usually had only flour, olive oil, lard, cheese, and herbs with which to feed their families. All of Italy proclaimed the Neapolitan pies to be the best. At that time, the Tavern of the Cerrigloi was a hangout for the Spanish soldiers of the Viceroy. It is said that they flocked there to feast on the specialty of the house - pizza.

17th Century

By the 17th Century, pizza had achieved a local popularity among visitors to Naples who would venture into the poorer sections to taste this peasant dish made by men called "pizzaioli."

18th Century

Queen Maria Carolina d'Asburgo Lorena (1752-1814), wife of the King of Naples, Ferdinando IV (1751-1821), had a special oven built in their summer palace of Capodimonte so that their chef could serve pizzas to herself and to her guests.

19th Century

1889 - Umberto I (1844-1900), King of Italy, and his wife, Queen Margherita di Savoia (1851-1926), in Naples on holiday, called to their palace the most popular of the pizzaioli (pizza chef), Raffaele Esposito, to taste his specialties. He prepared three kinds of pizzas: one with pork fat, cheese, and basil; one with garlic, oil, and tomatoes; and another with mozzarella, basil, and tomatoes (in the colors of the Italian flag). The Queen liked the last kind of pizza so much that she sent to the pizzzaiolo a letter to thank him saying, "I assure you that the three kinds of pizza you have prepared were very delicious." Raffaele Esposito dedicated his specialty to the Queen and called it "Pizza Margherita." This pizza set the standard by which today's pizza evolved as well as firmly established Naples as the pizza capitol of the world.

In the late 19th century, pizza was sold in the streets in Naples at breakfast, lunch, and dinner. It was cut from a large tray that had been cooked in the baker's oven and had a simple topping of mushrooms and anchovies. As pizza became more popular, stalls were set up where the dough was shaped as customers ordered. Various toppings were invented. The stalls soon developed into the pizzeria, an open-air place for people to congregate, eat, drink, and talk.

Pizza migrated to America with the Italians in the latter half of the 19th century. Pizza was introduced to Chicago by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, crying his wares at two cents a chew. This was the traditional way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. The name of the pizzeria was embossed on the drum.

20th Century

NOTE: For many people, especially among the Italian-American population, the first American pizzas were known as Tomato Pie. Even in the present 21st century, present-day tomato pie is most commonly found in the Northeastern United States, especially in Italian bakeries in central New York. Tomato pies are built the opposite of pizza pies - first the cheese, then the toppings, and then the sauce.

1905 - Gennaro Lombardi claims to have opened the first United States Pizzeria in New York City at 53 1/2 Spring Street. Lombardo is now known as America's "Patriaca della Pizza." It wasn't until the early 1930s that he added tables and chairs and sold spaghetti as well.

1943 - Chicago-style deep-dish pizza (a pizza with a flaky crust that rises an inch or more above the plate and surrounds deep piles of toppings) was created by Ike Sewell at his bar and grill called Pizzeria Uno.

1945 - With the stationing of American soldiers in Italy during World War II (1941-1945) came a growing appreciation of pizza. When the soldiers returned from war, they brought with them a taste for pizza.

1948 - The first commercial pizza-pie mix, "Roman Pizza Mix," was produced in Worcester, Massachusetts by Frank A. Fiorello.

1950s - It wasn't until the 1950s that Americans really started noticing pizza. Celebrities of Italian origin, such as Jerry Colonna, Frank Sinatra, Jimmy Durante, and baseball star Joe DiMaggio all devoured pizzas. It is also said that the line from the song by famous singer, Dean Martin; "When the moon hits your eye like a big pizza pie, that amore" set America singing and eating pizzas.

1957 - Frozen pizzas were introduced and found in local grocery stores. The first was marketed by the Celentano Brothers. Pizza soon became the most popular of all frozen food.

The foundations for Pizza were originally laid by the early Greeks who first baked large, round and flat breads which they "annointed with oil, herbs, spices and Dates."

Tomatoes were not discovered at that time or, very likely, they would have used them as we do today.

Eventually the idea of flat bread found its way to Italy where, in the 18th century, the flat breads called "Pizzas", were sold on the streets and in the markets. They were not topped with anything but were enjoyed au naturel. Since they were relatively cheap to make, were tasty and filling, they were sold to the poor all over Naples by street vendors.The acceptance of the tomato by the Neapolitans and the visit of a queen contributed to the Pizza as we know and enjoy it today.

In about 1889, Queen Margherita, accompanied by her husband, Umberto I, took an inspection tour of her Italian Kingdom. During her travels around Italy she saw many people, especially the peasants, eating this large, flat bread. Curious, the queen ordered her guards to bring her one of these Pizza breads. The Queen loved the bread and would eat it every time she was out amongst the people, which caused some consternation in Court circles. It was not seemly for a Queen to dine on peasant's food.

Never the less, the queen loved the bread and decided to take matters into her own hands. Summoning Chef Rafaelle Esposito from his pizzeria to the royal palace, the queen ordered him to bake a selection of pizzas for her pleasure.

To honor the queen who was so beloved by her subjects, Rafaelle decided to make a very special pizza just for her. He baked a Pizza topped with tomatoes, Mozarella Cheese, and fresh Basil (to represent the colors of the Italian flag: Red, white, and green).

This became Queen Margherita's favorite pizza and when word got out that this was one of the queen's favorite foods, she became even more popular with the Italian people. She also started a culinary tradition, the Pizza Margherita, which lasts to this very day in Naples and has now spread throughout the world.

History has not made it clear whether Rafaelle began to sell this creation from his own pizzeria but it is known that the Pizza, in much the same form as we now know it, was thereafter enjoyed by all the Italian people. Variations began to be made in different parts of the country. In Bologna, for example, meat began to be added into the topping mix. Neapolitan Pizza became quite popular and it brought garlic and crumbly Neapolitan cheeses into the mixture as well as herbs, fresh vegetables, and other spices and flavorings.

About this time the idea of baking in special brick ovens came into existence and the bread, as it is today, was a rather simple combination of flour, oil, salt and yeast.

Pizza spread to America, France, England and Spain, where it was little known until after World War II. While occupying Italian territories, many American and European soldiers tasted Pizza for the first time. It was love at first taste! Italian immigrants had been selling Pizzas in their American stores for some time, but it was the returning soldiers with a lust for the saucy delight that drew the Pizzas out of the quiet Italian neighborhoods into the main stream of city life all over the continent. In fact, the square "Sicilian Pizza" which is so popular and was the forerunner of the now well-promoted "Party Pizza" is an American invention. Real Sicilian Pizza has no cheese or anchovies.

Today we celebrate Pizza. February 9 is International Pizza Day and the Guinness Book of Records states that the largest Pizza ever made and eaten was created in Havana, Florida and was 100 feet and 1 inch across!

American and Canadian citizens will eat an average 23 pounds of Pizza, per person, per year. Pepperoni and Cheese is the favorite combination, especially with the younger set, and is second only to the hamburger as this continent's favorite food.

Pizzas can be made either healthy or fatty, depending upon what you use for the toppings. They come in many forms such as Calzones (half the dough is topped then the other half folded over to form a large half-moon shaped Pizza Pocket, which is then baked). It also comes in various forms such as breads, rolls, pan pizza, stuffed crust pizza, thin crust Pizza and thick crust pizza, wholewheat crust, and bagel crust.

The concept has also taken many forms such as Mexican Pizza (a pizza dough topped with chili or taco filling, shredded Cheddar, chopped onions, tomatoes and Jalapeno peppers), Ice Cream Pizza, Candy Pizza and even Pizza cake as well as Pizza flavored items such as Potato Chips and Tortilla Snacks!

So, next time you eat a Pizza, stop and think of Queen Margherita and Chef Rafaelle and be grateful that a Queen would dare stoop to eat peasant bread.

About the name: The word "pie" does not refer to the crust, nor even to the shape or position of the crust. The Oxford English, the Webster's unabridged,and lexicographer Charles Earl Funk, all agree that the elemental word "pie" relates to the Magpie, a bird with feathers splotched in two colors, a bird called "Pica" by the Romans, whence the English "Pie" and the alteration of "Pica" to "Pizza". The name relates to the bird's double color and its habit of gathering odds and ends as does a Pizza, or Pie, gather, and consist of, varied ingredients.

Future: Alternate fuel

BMW Hydrogen 7

BMW has announced the start of production of the new BMW Hydrogen 7, the world’s first hydrogen-powered luxury saloon car. Destined to make its first public appearance on 28 November at the Los Angeles Motor Show, the Hydrogen 7 will be built in limited numbers and offered to selected users. The BMW Hydrogen 7 is based on the existing 7 Series and comes equipped with an internal combustion engine capable of running on liquid hydrogen or petrol. In hydrogen mode the car emits nothing more than water vapor. Powered by a 260hp 12-cylinder engine, the Hydrogen 7 accelerates from zero to 62mph in 9.5 seconds before going on to an electronically limited 143mph top speed.

With its unique dual power engine, the driver of a Hydrogen 7 can switch quickly and conveniently from hydrogen to conventional petrol power at the press of a steering wheel-mounted button. The dual power technology means the car has a cruising range in excess of 125 miles in the hydrogen mode with a further 300 miles under petrol power. To make this possible the BMW Hydrogen 7 comes with a conventional 74-litre petrol tank and an additional hydrogen fuel tank holding up to 8kgs of liquid hydrogen. Such flexibility means the driver of a BMW Hydrogen 7 is able to use the vehicle at all times, even when the nearest hydrogen filling station is out of range.

remain exactly the same regardless of which fuel is in current use. The driver can switch between the two without any effect on driving behavior or performance. The car always gives priority to the use of hydrogen but, should this run out; it automatically switches to petrol power.

For undiluted driver enjoyment, engine power and torque in the Hydrogen 7 Unlike many previous hydrogen concept cars showcased by rival manufacturers the BMW Hydrogen 7 heralds a milestone in the history of the car. It is a full production ready vehicle, which has met all the stringent processes and final sign-off criteria that every current BMW model undergoes. A total of 100 BMW Hydrogen 7s will be built in 2007. Details on pricing and the destinations of the 100 cars will be announced at a later date.

Why hydrogen?

The BMW Group has been committed to hydrogen technology as a means of reducing car emissions, in particular CO2 emissions, for over 20 years. When running in the hydrogen mode, the BMW Hydrogen 7 essentially emits nothing but water vapor. And, unlike fossil fuels and traditional petrol, hydrogen is available in virtually infinite supply when renewable energies such as solar, wind and wave power are used to produce the liquid hydrogen. Stored in a hi-tech tank which keeps the fuel at a pressure of 3-5 bar and a consistent temperature of -250C, liquid hydrogen offers significant advantages in energy density compared to other possible alternative fuel sources to enhance the cruising range of the car.

BMW continues to develop ultra efficient, yet very dynamic petrol engines that significantly reduce fuel consumption and CO2 emissions. Together with clean performance diesel cars and the technologically advanced hybrid systems currently under development, the BMW Group has a clear strategy for sustainable mobility with hydrogen as the ultimate goal.

Hydrogen Fuel Cell Bicycles

Portable fuel cell powered by water and aluminum