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understood before. From childhood through adulthood, these women had been discouraged from speaking up, from arguing, and from standing up for themselves. Through television programs, novels, Dear Abby and their parents, they'd been inundated with the message that women should, be polite, not forward; sweet rather than forceful. During family discussions, my parents were pleased when I appeared knowledgeable, thoughtful and even argumentative. At worst, when I was acting particularly contentious, my mother or father would suggest rather acerbically, "You ought to make one hell of a lawyer someday."

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The idea that someone would react to my assertiveness by telling me "If you act like that, you'll never find a husband," seemed ludicrous. But as I spoke with other women, I found that far more of them had been threatened with spinsterhood than a law career when they disagreed with their parents at the dinner table.

I decided it was time that we, as women, started to raise our own expectations. And I realized that it wasn't something each woman could do alone. Learning to expect more of yourself, to risk speaking up, to take responsibility for a project, clashes with our socialization. Little boys are told, "Be brave." Little girls are told, "Be careful.'

In addition, as women we're raised to be sensitive to others. Sensitivity is a desirable trait, but we're taught to be overly sensitive to others' opinions, to the point that we don't know what our needs and desires are. It's no wonder women avoid speaking out for fear of being found stupid or pushy or irrelevant. When your self-image is based on what others think of you and not on what you think of yourself, you're always vulnerable. If you find the courage to say something and you're ignored, or contradicted, or worst of all, laughed at, it can be devastating. The first few times.

But taking on risks and responsibilities implies a certain percentage of failures and successes. Men make fools of themselves in front of a group, and women will do the same. No one is brilliant or articulate or relevant all the time. Equally important, the best ideas aren't always the most eloquently stated. As women, we have to be willing to risk being laughed at and argued with-and to refuse to be ignored. We have to stand up for ourselves.

I've run up against enough roadblocks and societal messages to understand why it's so hard for most women to go against the rules. My men friends, however, simply couldn't understand why women didn't recognize their own potential, and why they didn't push, speak out and take risks. They understood me; I did all of those things. But they didn't understand how much conditioning women were drowning in, and how difficult it is to struggle to the surface.

Women need the support of other women. For me, it's a startling and sobering thought.

I started to understand why feminism was important, even to me. The wasted talent hurt me. Being the "only woman" hurt me; I ended up doing more work becausde others weren't willing to take on responsibilities.

Feminism no longer seems to be beside the point. It's become quite central to my life. And feminism no longer means being the only woman. It means supporting the women around me to raise their expectations of themselves, to take credit for their accomplishments, to be willing to take risks and discover that even if you screw up, it's no disaster. Men make fools of themselves all the time, and so will we. But we'll also reap the successes, the pleasure that comes from being responsible for a successful event or project, and the giddiness that accompanies learning and growth.

I -still-have-great-expectations:-Butˇ they'reˇ no longer just for myself.

The Official Remedy

By Artemisia

There are many ideas about just what constitutes an herb. Technically, herbs are seed-producing annuals, biennials, or perennials that do not develop persistent woody tissue and usually die down at the end of a growing season. More commonly, herbs are plants which are noted for their medicinal, culinary, or aromatic qualities, as well as for cosmetics, dyes, and other uses (plantcraft). Examples of plantcraft are the use of cattail down by the Shoshoni's for diaper material for their babies, the use of mullein for smoking, and the use of various dried herbs in flower arrangements.

Since spring is just around the corner, I would like to write about an herb that can be gathered even before the last frost. The herb is known as clock flower, lion's tooth, blowball, cankerwort, milk

TARAXACUM OFFICINALE

(Dandelion)

witch, and Irish daisy. Euell Gibbons refers to it as "the official remedy for disorders." This herb is none other than the lowly dandelion. Its name is derived from the French "dent de lion" or lion's tooth. This perennial is used mainly as food and as medicine.

The Dandelion as Food

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Dandelions are rich in vitamins and minerals. As a food, every part of the plant is used: the roots, the crowns, the leaves, the buds and the flowers. When using dandelions as food, be sure to gather them where the grass has been allowed to grow a little and they haven't been sprayed with pesticides or herbicides.

In early March, a slightly reddish tangle of leaves appears at the top of the dandelion's roots. By now the dandelion is a three-storied food plant consisting

of the root, crown, and leaves. This is the time to gather the large parsnip-like roots. Use a narrow spade, wash the roots and prepare as follows:

Dandelion roots as a cooked vegetable: Peel the tender roots and slice them thinly crosswise. Boil in two waters; add a pinch of soda to the first water and throw the first water out. Season with salt, pepper and butter, or soy margarine.

Dandelion roots as a coffee substitute: Roast the roots slowly in a low-temperature oven until they' break with a snap and are very dark brown inside. The roasting will take approximately four hours. Then grind them and use the same as coffee, but in smaller amounts.

Above the dandelion root is the crown of blanched leaf stems, beginning usually 2-3 inches under the soiland reaching to the surface. This is perhaps the finest. dandelion food, and can be eaten raw or cooked. To; gather, slice the crowns off the roots just deep enough that they stay together. Slice again just where the leaves start to get green. Soak in salted water until they are ready to be used.

Dandelion Crown Salad: Cut the crowns finely crosswise. Place in bowl with a little salt and/or pepper, a little honey to taste (optional), and one small onion, chopped fine. Melt 2-3 tablespoons of butter or soy margarine. Cool slightly and add 2 tablespoons cider vinegar. Let this mixture boil, then quickly pour it over the chopped dandelion crowns and stir. Garnish with hard-boiled eggs, if desired.

Dandelion Crowns as a cooked vegetable: Boil the crowns in a large pot of water for about 5 minutes. Drain the water and season the crowns with butter/margarine and salt/pepper. Return the pot to the stove just long enough to dry the crowns out slightly and let the seasoning permeate.

The part of the dandelion used most for food is the leaves. This tangled rosette is the famous dandelion greens. You should gather them before the plant blooms or they become too bitter.

Dandelion Greens: Gather and wash the young. tender greens well, place them in a kettle, and pour boiling water over them. Let them boil 5 minutes. Then drain and season.

Scrambled Eggs and Greens: Boil the greens briefly and place in a frying pan with a little melted butter or soy margarine. Cook slightly; add scrambled eggs and cook your favorite way.

Another delicious dandelion vegetable not well known by most foragers is the unopened flower bud. The dandelion blooms early because it starts producing its blossoms in the center of the protecting crown. Then, when the weather is favorable, the stem and blossom unfold. (One of our domestic vegetables, broccoli, also consists of unopened flower buds.) Cooked, these buds have a flavor and texture similar to artichokes.

Dandelion Buds: Cover the buds with boiling water for about 3 minutes. Drain and season.

The last food source of the dandelion is the flower itself. These golden blossoms may be used to make fritters and, of course, the famous dandelion wine.

Dandelion Blossom Fritters: Gather the blossons on a sunny day. Remove stems, wash and lay to dry on linen or terrycloth towels. Dip in a fritter batter made of 1 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder, 2 eggs, and 1⁄2 cup milk. Drop the coated blossoms in vegetable oil heated to 375° for approximately 4 minutes or until they are a golden brown. Drain and roll in granulated sugar or honey.

Dandelion Wine: Gather 1 gallon flowers on a dry day. Put them in a 2-gallon crock and pour 1 gallon *-boiling water over them. Cover the jar and allow the CAPE Final 2006 W 9712, 160 (continued on page 15)