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glass-and-steel-box design used for most skyscrapers at that time. Instead, Yamasaki worked with structural engineers to come up with a revolutionary design that would disperse the weight throughout. The plan included two hollow tubes supported by steel columns spaced closely together and wrapped
plaza was finished. An estimated 10,000 workers labored to build theWorld Trade Center. The towers had 99 elevators, 43,600 windows, 40,000 doors, and 3,000 miles of electrical wiring, and each building weighed 250,000 tons. They were the tallest buildings in the world until Chicago’s Sears Tower was completed less than a year later. The towers were first attacked in 1993. Down in the basement of the north tower’s parking garage, a 1,200-pound bomb was set off. The attack cost six people their lives, and over 1,000 people were injured. The Port Authority wasted no time in renovating the building; over
battery-powered stairway lights and a separate emergency command center for each building. The towers remained an iconic part of NYC’s famous skyline for another eight years. Today, the towers are gone, but the peace they once symbolized lives on in the tranquility of Ground Zero, and every man, woman, and child who lost their life on Sept. 11, 2001, is memorialized on the stone monuments and through the annual reading of names. As Sandy Dahl, wife of Flight 93 pilot Jason Dahl, said,“If we learn nothing else from this tragedy, we learn that life is short and there is no time for hate.”
in aluminum, while floor trusses connected this shell to the tower’s central steel core. Construction of theWorld Trade Center officially began in February 1967. The north tower was completed in December of 1970, and the south tower was finished in July of 1971, but construction continued for the next two years until the outdoor
the next eight years, the company spent $700 million on renovations, including added safety features such as
Why You Need to Incorporate Ghee Into Your Cooking
Butter makes it better, but ghee makes it grand.
While ghee hasn’t quite entered the mainstream yet, it’s on the verge of becoming a kitchen staple in the U.S. The reasons why are simple: It’s delicious and better for you than regular butter. In fact, for a food that’s almost entirely fat — ghee is 99.5 percent fat, and 60 percent of that is saturated fat — it boasts quite a few health benefits. Ghee is packed with healthy fat to help your body utilize fat-soluble vitamins and minerals more effectively. It’s also a great source of vitamins A, E, and K2. And ghee is a source of HDL cholesterol, often called the “good” cholesterol. In the kitchen, ghee is exceptionally versatile in all kinds of dishes. It has a high smoke point at 485 degrees (ordinary butter has a smoke point of 350 degrees), making it perfect for sautéing and frying. It makes an ideal replacement for
vegetable and canola oil in recipes. You can even use it in place of coconut oil.
You can find ghee at most grocery stores, though it’s most readily available at specialty grocers. You can also make it right at home. All you need is a pound of high-quality butter (organic, grass-fed is best) and a saucepan. Bring the butter to a boil over medium-high heat, then reduce the heat and let it simmer. The butter should foam and bubble, and then the foam should disappear. Continue simmering the butter until it foams a second time. This means it’s done! The butter will be a golden color, and brown milk solids will sink to the bottom of the pan. Pour it through a fine wire-mesh strainer or cheesecloth into a heatproof and airtight container.
For hundreds of years, cooks throughout the Middle East and India have known about the magic of ghee. They cook with it, spread it over bread, and use it as a sauce. Ghee is a type of clarified butter. The butter is simmered for a longer period of time than standard clarified butter in order to render out as much water as possible. Then the remaining milk solids are strained away. The resulting ghee has a rich, nutty flavor. Even better, ghee is shelf-stable, doesn’t need refrigeration, and can last a long time — though once you start using it, it’s unlikely to sit around for very long.
2 • FoothillsPTMaine.com
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