Drug Rehab Centers For Cocaine Addiction

cadiCocaine is one of the stimulants with severe side effects especially on the brain and the central nervous system. Since it is addictive, any time a user attempts to stop usage, it causes serious withdrawal symptoms. Being a drug that disrupts the body’s natural chemistry, it can weigh negatively on someone’s overall health and lead to the development of serious psychological conditions such as depression, anxiety, sleep disorders, mania and psychosis. Other than that, some patients have reported lack of appetite, aggressiveness and even violence. Because of its addictive mature, there is need for proper treatment at those credible drug rehab centers to rid a patient of its full withdrawal symptoms.

Treatment for cocaine addiction has to be comprehensive so that the reasons that lead to its use are first identified. If this is not done, chances of one reverting back to the old habit may just be in the offing. Secondly, a patient has their history taken to identify where there may be the weak link that led to the drug use. Some people begin to use drugs due to a failure in a relationship, work pressure or just body needs. When one is able to open up, counseling as well as treatment becomes easier for the doctors at the drug rehab centers. During therapy, doctors have to be patient with their patients. When treatment begins, it may be hard for patients to open up as they may feel they are revealing too much of their lives to complete strangers. But with time, those who really need help will be able to chat freely with their doctors.

Drug Rehabilitation Centers For Heroin

Just like cocaine, heroin is another substance that is very addictive. This is because it is a very powerful opiate narcotic that has a high potential for chemical dependency. Apart from the damage it causes to the brain and the nervous system, it also destroys the lungs, kidneys, liver and other vital body organs. The worst part of heroin is its ability to expose one to infectious diseases, heart attack and to some extreme cases, death. During treatment of this substance’s addiction, there may be some dangers involved like anxiety, nausea, muscle spasms and extreme bone pains. This therefore calls for lots of consideration when choosing the best out of drug rehab centers for heroin.

Those who need to have a patient treated for heroin addiction have to seek treatment from qualified personnel as it has serious side effects during treatment. Qualified personnel are well placed to deal with heroin addiction as they are able to alter treatment when they notice any drastic side effects in a patient. The treatment offered at the drug rehab centers has to be realistic, effective and safe. It is only through safe therapy that a patient can heal from heroin addiction permanently. This means that there have to be numerous treatment methods so that when one is not effective, another is opted for.

Cooking With Berries

The beauty of berries is that you don’t have to go out of your way to find them because wild berries grow in every state. They’re perhaps most abundant in coastal mountain regions and in the Northern states, but you’ll also find patches alongside trails in Georgia, Texas, and Arizona, as well. You just have to know where and when to look.

Berry Pies are a bonus!While there are dozens if not hundreds of different types of edible berries growing along trails, the most common and easy to identify are red and black raspberries, blackberries, wild blueberries, and huckleberries (see “Pick And Choose”). According to edible plant experts, these berries have no poisonous look-alikes, so once you know what to look for, you can munch away with confidence.

Edible berry-bearing plants usually grow where they can get plenty of sunlight, which means open areas like high mountain bogs, forest clearings, fencerows, along roadways, and above treeline. When berries ripen depends on the type of plant, as well as its elevation and latitude. For instance, raspberries on the North Rim of the Grand Canyon ripen in early july, but in Montana don’t expect them to reach maturity until late August. Huckleberries on Oregon’s Mt. Hood ripen a good three weeks before they do on Washington’s Mt. Baker, even though they grow at almost the same elevation. But generally, consider that the berry-picking season runs approximately from midsummer to early autumn.

Berrying on the trail is a catch-as-you-can proposition that calls for the eye of a hungry bear and the opportunism of a fox. Some people have a nose for berries that always seems to land them in the ripest, most lush patches. if you will be gathering berries during the day for that night’s dinner or tomorrow’s breakfast, you’ll need a receptacle of some kind to hold your pickings. A wide-mouth water bottle works fine. if the weather is hot and the mileage to camp long, then plop the berries into the bottle half-filled with water to prevent them from getting bounced around and reduced to jam.

While berrying conjures images of summer idylls in mountain meadows, there are a few precautions worth mentioning. Bears are as fond of ripe berries as you are, so keep a watchful eye out for the four-legged competition. When hiking in thick, overgrown berry country where you may not be able to see around the next bend, talk loudly and give bears a chance to run off. Some varieties of nonpoisonous snakes fancy berries, as well, so watch your step. Also, poison oak, sumac, and ivy tend to enjoy the same growing conditions as the brambly berries, so learn to identify them. And beware of the stickers on wild blackberries and raspberries. Anything that good has to come with a catch.

As for the matter of which is the best tasting berry, that’s a bit like asking about the finest mountain range. Still, the backcountry gourmands I’ve talked to all mention huckleberries, and herein lies a conundrum: What is a huckleberry? Some people confuse them with blueberries, and the debate over which is which can be fierce. Wild mountain huckleberries grow from Oregon to Alaska and from the Pacific Ocean to the Atlantic. New Englanders argue that their region is home to the true huckleberry, and that the Pacific Northwest berries are actually bilberries or dewberries. Experienced berry pickers in Oregon, Washington, and Montana counter that their berries are true huckleberries, and more flavorful and sweeter than East Coast “blueberries.”

Who’s right, who’s wrong? That’s difficult to say, but the proof should be in the pudding or batter or pie filling.


Berry Pancakes(*)

1 1/2 cups flour 1 1/2 tsp. baking powder 1 Tbsp. powdered milk 1 Tbsp. sugar 1/2 tsp. salt water 1 cup berries, any type

Mix together dry ingredients. Add water gradually until you reach a pourable consistency. Fold in berries until they’re covered. Lightly grease your frying pan and spoon batter into pan once hot. Cook gently over medium heat, rotating pan frequently to prevent burning. Turn when bubbles on top surface set. Serves two to four.

Berry Breakfast Cake(**)

1 cup berries, any type 2 cups Bisquick baking mix 1/4 cup powdered milk 2 Tbsp. sugar 1/2 tsp. cinnamon water

Heat berries in large pot. While heating, mix dry ingredients with enough water to make a thick batter. Drop spoonfuls of the batter onto the berries. Cover and let cook until batter becomes cake-like. Serves two to four.

Beef and Berry Stew with Dumplings

Stew 6 oz. dried beef 2 to 3 cups water 2 Tbsp. dried onions 2 Tbsp. dried bell peppers 1/4 cup dried tomatoes 2 Tbsp. dried carrots 2 Tbsp. dried celery pinch basil, thyme, and parsley 1 cup berries (any variety, but huckleberries are best) 2 Tbsp. cornstarch

Rinse excess salt off dried beef. Discard salty water. Cut or tear beef slices into small pieces. Add about 2 cups fresh water to large pot. Add rinsed, shredded beef and all dried ingredients and herbs. Cover and bring to boil. Reduce flame and simmer for 15 minutes. Add more water if needed (there should be enough water to cover all ingredients). Add berries. Slowly stir in cornstarch (to thicken mixture). Add in drops of dumpling mixture, cover and cook an additional 10 minutes. Serves two to four.

Dumplings 1 cup flour 1 tsp. baking powder 2 1/2 tsp. shortening pinch salt 1/2 cup water

Pre-mix all ingredients except water and store in a large plastic bag with twist-tie top (grocery store produce bags work great). Once in camp, add water to bag and knead mixture to form dough. When stew is ready, cut one corner off the bag and squeeze dough in large drops onto surface of boiling stew.

Salmonberry Compote

(Serve with wild rice and fresh trout, if you were lucky.) 1/4 cup raisins 1/4 cup dried apples 1/4 cup dried onion flakes 1/4 cup dried pineapple (optional) 1/4 cup chopped walnuts or cashew pieces (optional) 1 Tbsp. sugar (use if berries are tart) 1 cup water 2 sprigs cilantro (preferably fresh) 1 cup salmonberries (or virtually any other edible berries)

Combine all ingredients except fresh berries in pot and bring to gentle boil. Reduce heat and simmer for 10 minutes. Drain excess water, add fresh berries, and continue to simmer for 1 minute to heat berries. Remove from heat and set aside and keep warm. Serves two.

Culinary Schools Started With The Culinary Institute

The fledgling foodservice industry did, indeed, need a comprehensive professional cookbook–a standard textbook suitable for both schools training professional chefs and operators training cooks in their own kitchens.

Cooking schools are good for you.We quickly agreed, and The Professional Chef was born.

The following autumn, eight months pregnant, I arrived in New Haven to supervise the photography for the book. With the cooperation of seven fully staffed kitchens, we shot 48 pages of color photos and 200 black-and-white pictures in one hectic week. Late one night, our art director demanded, “Get down off that ladder and away from the camera, Jane, or your baby will be born with a black cloth over his head!”

But there were quiet times, too, when I had a chance to talk with Frances about her philosophy for the school and why she had started it.

As a juvenile court judge following World War II, Frances Roth saw that many young ex-servicemen were in trouble because they had no job skills (at that time, “juvenile” meant anyone younger than 21). She discussed this problem with her friend Katharine Angell. The women decided that starting a school to teach culinary skills to these young men would be a positive contribution.

“But why,” I asked, “does it take two years to teach a student to cook?”

“It probably doesn’t,” Frances conceded. “But it takes two years to teach them how correctly prepared food should taste. They will be chefs, not cooks. They will be leaders.” She was right. Today, more than 28,000 CIA graduates hold culinary leadership positions. Some of them simply started by looking for culinary schools in Alabama, of course, but ended up in New Haven as a result of a fruitless search.

Eventually, the school outgrew its New Haven quarters and moved to its resent Hyde Park, N.Y., facility, overlooking the Hudson River. In 1980, the school was fortunate to Wallace recruit Ferdinand Metz as its president. Under his direction, the school has established a worldwide reputation for excellence.

The past year has been a busy one for Metz and The Culinary Institute. In September, its second facility, the former Christian Brothers Winery, opened in St. Helena in the Napa Valley. Planned as a “graduate school” for professionals, the Greystone campus offers a curriculum that emphasizes the integration of agriculture, viticulture and the most advanced cooking technology with culinary art.

In December, the school passed another milestone, as its first baccalaureate class was graduated. “Once it was enough for a chef to have a high school education,” Metz commented. “Then the industry began to demand a two-year degree. Now a chef must have business and management skills as well as culinary skills. We refuse to compromise the culinary part of our program, so now it takes four years.”

As the year-long celebration of The Culinary Institute’s 50th anniversary begins, however, it is not the past that is important. As restaurant legend Joe Baum said at a benefit to raise money for “Forum on the Future” seminars at the school, “This is a time of endless beginnings.”

Trying Out What The Culinary Institute Has To Offer

We want to demystify wine in America, examine the issue of “wine intimidation.” In our industry, we do a great job of scaring customers by handing them a wine list and saying, “Here, choose the wine, and don’t be a dummy about it.” We need to train ourselves not to do that so more people can enjoy wine without fear of looking silly. By spending time in wine country, our students will feel comfortable and natural about the process and make their customers at home with wines.

Now let’s talk about the mother school–The Culinary Institute of America. Why are you justified in calling it the No. 1 culinary school in America?

To define the parameters of this discussion, there are about 600 culinary-school programs in the United States. They range anywhere from 1,800 students to 20, and each teaches culinary skills in its own way.

Now, I hope this doesn’t sound pompous, but the first distinction among these schools is being commercial or nonprofit. If your status as a school is other than not-for-profit, I think it’s compromised, clearly. Yes, we make money, but when we have a surplus, and we do, we don’t think about paying investors. The money is automatically reinvested in the school.

That sounds good, but all schools can’t do that.

You’re right. I should make it clear that most culinary schools are nonprofit. They are part of state or community college systems, and many do an excellent job within their parameters. It’s a matter of focus. By definition, meaning our mission statement, our focus is to function purely as an institute for culinary education at the highest level of quality. Period. Our whole structure, including our board of directors, supports that aim.

How does this work in the real world?

One example is the Hilton Library. We got a nice donation from Hilton, what we call a Leadership Gift. But that was only one-fifth of the cost. It’s an $8.5 million entity. Not one additional student came to the school because of it. So from a business sense, the library investment made no sense. Our board knew that. The library enhanced the courses students take by giving them a first-class information and research facility. On the upside, as a nonprofit, we can use this investment as a tax credit.

The same applies at Greystone?

A parallel to our Hyde Park library situation is the kitchen here. This entire project is a renovation, so we have some chances to break new ground. The old kitchen was like too many in our industry, below street level, smelly, messy, hot, totally unpleasant. Why would you want to develop professional skills in such a place? You don’t! We decided to invest in a kitchen the likes of which will inspire our graduates to build similar kitchens in the future. It’s costing a lot, but the board knows that and our teachers want it. It’s another example of being in a position to find the best available and use it for education.

What’s so special about the Greystone kitchen?

It’s on the third floor, full of daylight, designed with colors and textures that please. Instead of everything up against the wall or separated by walls, it’s totally open. Instead of a bunch of isolated stations that require a lot of running around, promote lack of communication, we have islands without barriers, so everyone can see each other. We have combined the design with the latest cooking technology, induction heating, so there is no heat, no vents. When people come and see the Greystone kitchen in action, they’ll be forced to go back and rethink their own kitchens.

As we understand it, quality at the CIA has traditionally meant mastery of the basic skills. Is this still true?

Yes, we’re after the basic skills. Even though our students spend 22 months studying, I don’t believe you can learn to cook in two years. It may take as many as 10 years. Our premise is that we teach people to do the basics–how to roast, fry, boil, poach, bake, all those things–so that later they can become creative. If they don’t learn the skills, they’ll try to be creative first, and that won’t work.

For example, take roasting a chicken. If someone doesn’t know how to really roast a chicken, they might put paprika on it. Why do that? So it will get brown. Are you crazy? Paprika is going to burn before the chicken is cooked. All you’ve done is put an expensive spice on the chicken and made it taste bitter. First comes the roasting skill, in pure and simple style, then learn to add the spices, etc.

One of your alumni credits the CIA with teaching him the importance of knife skills. Is that a special focus?

Of course, we teach knife skills, but I think, too, that emphasis on the tools is often overdone. I see chefs coming in with these tool kits that have everything in them. I’m quite amused by that. If I have to, I can do everything I need to do with two knives.

Which are?

Maybe a 10-inch French knife and a paring knife. Bingo! Now, would I rather bone with a boning knife? Yeah. But can I do it with the other? I sure can! And so it has proliferated to the point where you only can bone with a boning knife, you only can dice or julienne with a 10-inch French knife and not with a 16-inch. That’s a bunch of baloney!

Is that the philosophy at the institute?

We issue a knife kit, but we’ve reduced the number and invested in better knives. People are being taught to work with fewer knives.

Are you trying to jam too much education into a 22-month program, at the risk of being superficial?

You could argue that we should extend the program to three years, but that would increase cost and it’s already expensive. This would limit student access even more, and we don’t want that. One reason we put people through so many different short courses is that cooking is much more than it used to be. A chef today has to know about everything out there.

My argument rests on the fact that one of the greatest chefs in history, Paul Bocuse, sent his son, Jerome, to the Institute. Paul had access to any school, three-star restaurant or apprenticeship in the world, but felt the balance of courses here would give Jerome the grounding he needed.

Is this “broad base” philosophy behind the new baccalaureate program?

Yes. With the new four-year program in place, we can now offer liberal arts components and higher-level courses. We are introducing language study, ethics, foreign cultures (such as European and South American), studies that make a more rounded professional.

Is the baccalaureate working?

It’s a cultural shock for us, quite frankly, and will determine the future for us. While we are clearly a trade school at the highest level, we feel we have to more to an approach that sees cooking for a living as a profession. This means training people who can also read, write, speak, employ people skills for management, command fundamental business techniques, deal with the media. Those who choose the baccalaureate will be a different kind of graduate.

And how many will do this?

Right now, we think only about 5%, but projections over the next decade are for closer to 50%.

Are you limiting it because of the extra time and money?

Costwise, the core program is about $28,000. I do need to say including knives, insurance, uniform, everything. The B.A. is an additional $26,000 for two more years, or over $50,000. This isn’t cheap, but it’s not way out of line either.

Are you succeeding with the graduates you turn out?

I think so. Our education gives people a tremendous background in cooking and the related areas that are important, much more than I had in two apprenticeships over a six-year period. Much more. Does it give me as much hands-on skill initially? No, it can’t. I mean, in six years of apprenticeship, I have much more dexterity. I feel much more comfortable in the kitchen. But I would clearly say, give me the knowledge and basic skills first and I will do OK when it comes to blending into a kitchen team and getting up to production speed.

During the 22 months, how many hours are spent in the kitchen?

Hands-on, in-the-kitchen time amounts to 75% of the curriculum. This is not a normal college setting. The pace is intense, and it’s meant to be that way because that’s what it’s like in the industry. It’s not, “Gee, I made a nice little sauce today. Good for me.” No, you make the sauce, the appetizer, the entree, and you do it all in two hours and for 400 people!

Culinary Schools Make Changes

Sometimes, matriculation and graduation must seem like a revolving door: There are 16 entry dates a year for the culinary arts program, eight for the baking and pastry arts program. These multiple-entry dates are a function of the Progressive Learning Year.

Bachelor of professional studies

Culinary schools make great mealsTwo new degree programs were added in August 1994–a bachelor’s degree in culinary arts management and a bachelor’s degree in baking and pastry arts management. Each of these bachelor of professional studies programs builds on the foundation of the A.O.S. degree, but requires only an additional 17 months of study. CIA students can acquire a bachelor’s degree in 38 months.

Both programs focus on management skills, offering courses in marketing, communication, finance, languages, culture, computers and supervisory skills. All students complete a senior thesis in food or pastry.

Getting there is half the fun

In describing their school experience, some CIA students sound like race-car drivers who somehow find time for an amazing variety of activities while on the fast track of curriculum. For example, Michael Freed, an A.O.S. student, is not only on the student council but also president of the ice carving club. Before coming to the CIA, Freed had earned a certificate from another culinary school and operated his own catering business for 12 years. He had begun to question how much longer he wanted to cook for a living. “One day I stopped here at the CIA and saw how little I knew and how much I had to learn. Although I first went to school at 21 and owned my own catering business, I decided, Yes! I can do it again.” To prove his point, after Freed earns his A.O.S. degree, he is immediately entering the bachelor’s program.

Keoni Chang, who went to the University of Hawaii before coming to the CIA to enter the B.P.S. program, says that the “curriculum is well-rounded, and by giving me a broad understanding of how a well-run kitchen should be organized, it contributes to making me a well-rounded individual. Too many chefs have tunnel vision.”

An experience of a lifetime

Chang cites two examples of the curriculum’s extra dimensions. The first is the noncredit personal fitness course. It deals not only with sports like weight lifting, aerobic exercise and cross-training, but also with “alternative ways to take time to do something active,” he says, “for example: yoga, meditation, stress management and how to stay in shape in your room or on the go.” The course also offers instruction on a healthful diet.

The second is the four-week food and wine seminar, held northern California, for all baccalaureate students. The program consists of a personal tour of farms, restaurants and producers–conducted owner or prominent staff members directly involved in each operation.

“It was absolutely fabulous,” says Kathy Beach, a 34-year-old bachelor’s student who just completed the California seminar. “I had never been to California, and we were treated like royalty. Doors were opened, information shared gladly in an exceedingly friendly atmosphere. Everyone we visited was highly successful. We were required to write a paper about our experience. Mine was about the process of quality-driven business. It was an eye-opener to see for myself that quality is possible in business.”

Prior to getting her A.O.S. degree at the CIA and enrolling in the baccalaureate program, Beach was a high-level buyer at one of the nation’s largest retail stores. After eight years she believed advancement would be slow and hard to achieve. “After my A.O.S. degree, I wanted to become a pastry chef,” she says. “Now, I feel I could really do anything. My list of career options gets longer and longer.”

Bill Collins, 40, is a B.P.S. student in baking and pastry who worked in the industry for 11 years before he came to CIA. He got his A.O.S. degree in September 1994 and entered the baccalaureate program in December. Of the California experience, he says, “It’s the most wonderful thing I have ever done in my life. I have been around the world several times, but nothing compares to that.”

Collins freely agrees that the both degree programs are intense as they can be at culinary schools. “It’s a lot. It’s on the fast track. But when you submerge someone m a process, they will learn it. At least that’s true for me, personally and professionally.”

Richard Czack serves CIA as executive assistant to the senior vice president. In that role, he acts as education liaison for the student externship program and as coordinator of he Great Chefs series. Eight high-profile chefs per year come to the Institute to share knowledge with students for two-and-a-half-day periods. “There is no honorarium. They come because they want to,” says Czack.

Of the exernship program, he says, “On any given day, there are 450 CIA students at any one time in externship positions all over the United States.” (In all, 1,350 students participate in the program throughout the entire year.) The purpose of the externship, which takes place after the first year of study, is to “give [students] a good reality check,” says Czack. Externship allows them to build confidence by putting to use what they have learned and motivates them by realizing what they still need to learn.”

The Petite Crevette And Culinary Learning

As memorable meals go, it was one for the record book. No turkey or standing rib roast ever arrived at the table to more acclaim than this large striper stuffed to the gills with minced local shellfish.

The idea for the meal began while I was visiting my friend Neil Ganek’s take-out shop, Petite Crevette–or Little Shrimp–on Atlantic Avenue in Brooklyn, just a stone’s throw from the waterfront docks where freighters moor at the end of my street. Ganek, who served a hitch driving a tank in his native Yugoslavia, took off to see the. world at 19, cooking on a succession of tramp steamers for nearly six years. In every port he picked up cooking tips–Genoa, Marseilles, Singapore, New Orleans–all of which contributed to the dishes that Ganek turned out for hungry sailors and passengers alike.

“Pete,” he said with his customary enthusiasm, “I want to show you this new way I’ve been cleaning fish. It’s selling so well I have to get a second order of fish every day.”

With that he grabbed a small striper, cut along the backbone and, without separating it from the fish, carved the fillet clear away from the bones. Next he removed the whole skeleton and the guts without slicing the belly open. The result? Two fillets, an intact fish and a large pocket for stuffing.

“Hold that thought,” I said, and immediately called my friend Barry Kanavy, a fishing and duck-hunting guide on Long Island’s Great South Bay, long famous as one of the most productive fish, shellfish and waterfawling regions on the East Coast. Teddy Roosevelt’s uncle, the high-living conservation pioneer Robert Barnwell Roosevelt, used to cruise the shallow bay in a flat-bottomed sailboat (locals call it a Sharpie) in the years after the Civil War, catching fish and, if we’re to believe his book on the subject, seducing a whole bouquet of the flower of South Shore womanhood.

Formed by a barrier island similar to those found from Maine to Florida, Great South Bay’s rich estuarine waters have supported generations of baymen with abundant stores of clams and oysters, lobster, flounder, blackfish, stripers and blues. In fall and winter, brant, black ducks, mallards and pintails cruise its sheltered boggy lagoons. All this within sight of the twin towers of the World Trade Center.

“Barry, we want to do a striper and we want to stuff it with fresh; shellfish from the bay,” told him. “No problem,” he said. And that’s how all of us–Neil, his son Robbie, Barry, his black lab Molly and I–found ourselves easing across the shallows to Barry’s 19th-century-bay house, a relic of the time when armed guards stood sentry over the area’s prized oyster beds. One of two remaining houses in the eastern half of the bay (the others were all destroyed in storms in the last century, and rebuilding is not allowed), it’s the perfect hunting and fishing headquarters. Even better, Barry won it in a card game, although when I ask what he was holding he claims not to remember. “It was a long night and we had had a few,” he says.

A mile or so from Jones Inlet, where acres of baitfish wash in and out of the bay (and acres of gamefish and a few seals follow them), Kanavy ran his johnboat back and forth, taking fish on a fly rod and stopping to harvest shellfish on the tidal flats. We idled into the dock, unloaded the gear and went to work shucking scallops, oysters and clams, cleaning and boning a 28-inch striper and dicing the vegetables that would be served on the side. Neil also made a crunchy, summery corn relish that fit the local theme perfectly. This was the kind of cooking that he had not really performed since he did a search for culinary schools in Alabama way back when he was just a prep cook looking for the right education.

As Molly ran mindless laps to and from a sweet-water duck pond in the middle of our salt marsh, we fired up Kanavy’s vintage gas range. B.B. King’s screechy Chicago blues poured from a salt-pitted portable radio as the tidy little cabin filled with cooking smells. The only decor was a Remington poster of a black lab with a pouch of shotgun shells in its mouth and a stormy scene drawn by the legendary bayman Pop Combs in the 1940s, when he, like his fellow baymen, had patrolled the coast for German U-boats.

Culinary arts schools teach you this.We stuffed the fish with minced shellfish, some herbs and a few egg whites to bind it together. About an hour later it came out of the oven, pretty as a picture. I uncorked a bottle of cold white burgundy and we proceeded to fill up on the surprisingly light (and virtually fat-free) roast striper. After dinner, we lit up our cigars and watched the ducks set their wings as they came into the pond at dusk. Barry raised his arms and swung on them as if he had mounted his Winchester 21.