One day in Venice Beach, Morrison saw Ray Manzarek. Manzarek had also gone to UCLA. Morrison sang some verses of "Moonlight Drive". Manzarek liked the intensity of the words to the song and asked Morrison to form a rock band with him. Morrison agreed and came up with the name "The Doors". The name was a reference of the Aldous Huxley book "The Doors of Perception" whose name came from a verse of the famous poet William Blake; "If the doors of perception were cleansed everything would appear to man as it is, infinite."). The Doors was formed by Jim Morrison, Ray Manzarek, John Densmore and Robby Krieger. In the beginning, Morrison would sing without looking the audience. After a while, he learned the play with them instead. He would jump and fall at stage with screams and jokes, inspired by rock idol Nick Serven.
Morrison became very famous all over the world as a poet, singer and sex symbol. Morrison had a problem with alcohol. He drank a lot and later albums were not as good as the first one. He wrote more poems and thought about stopping his career with The Doors. He took some drugs (mainly LSD) and become an addict. In 1969, in Miami, it was said that he was drunk and "exposed" himself.
The last album, "L.A. Woman" was released in 1971. It is thought to be one of the band's best albums. That year Morrison decided to take a break and go to Paris. The July 3rd, he was found dead in his bathroom. The cause of his death is still not clear. Some believe that his heart failed or it was an overdose. Other people think it could have been a murder. His grave is at the Père-Lachaise, at the same place as Oscar Wilde, Molière and many other great poets and authors.
Anchovy
Anchovies are a family (Engraulidae) of small but common schooling saltwater plankton-feeding fish. They are found in scattered areas throughout the world's oceans. Anchovies are concentrated in temperate waters, and are rare or absent in very cold or very warm seas.
The anchovy is a small green fish with blue reflections. These reflections are due to a silver stripe that runs along the length of the fish from the base of the caudal fin. It is maximum in length. The body shape is variable with more slender fish in northern populations. The snout is blunt with small, sharp teeth in both jaws. The mouth is larger than those of herrings and silversides, two fish which they closely resemble. It eats plankton and fish larvae.
The Anchovy can tolerate a wide range of temperatures and salinity. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays.
Spawning occurs between October and March, but not in water colder than 12 °C. The anchovy appears to spawn 100 kilometers from the shore, near the surface of the water.
There are many Anchovies in the Mediterranean. They are regularly caught on the coasts of Sicily, Italy, France and Spain. The range of the species also extends along the Atlantic coast of Europe to the south of Norway.
The anchovy is a good food source for almost every predatory fish in its environment, including the California halibut, rock fish, yellowtail, sharks, chinook, and coho salmon. It is also extremely important to marine mammals and birds; for example, California brown pelicans and elegant terns. The breeding success of these birds is strongly connected to anchovy abundance. As time progresses and the anchovy population drops, the population of the predatory species are also expected to decline.
They are also eaten by humans. Anchovies preserved by being gutted and salted in brine, matured, then packed in oil, are an important food fish, both popular and infamous for their strong flavor. In Roman times, they were the base for the fermented fish sauce called "garum" that was a staple of cuisine and an item of long-distance commerce produced in industrial quantities. Today they are a key ingredient in Caesar salad and Spaghetti alla Puttanesca, and are often used as a pizza topping. Because of the strong flavour they are also an ingredient in several sauces, including Worcestershire sauce and many fish sauces, and in some versions of Café de Paris butter. They are most commonly marketed in small tins, either as "flat" filets, or as "rolled anchovies" where each fillet is rolled around a caper. Both are quite salty. The flat fillets are usually more salty than the rolled anchovies. They are also marketed in jars and tubes as a paste, mostly for use in making sauces, such as anchovy essence. Fishermen also use anchovies as bait for larger fish such as tuna and sea bass.
The strong taste that people associate with anchovies is due to the curing process. Fresh anchovies, known in Italy as "alici", have a much softer and gentler flavor. In English-speaking countries, "alici" are sometimes called "white anchovies", and are often served in a weak vinegar marinade.
This particular preservation method is associated with the coastal town of Collioure in south east France. The white fillets (a little like marinated herrings) are sold in heavy salt, or the more popular garlic or tomato oil and vinegar marinade packs.
The European anchovy, "Engraulis encrasicolus", is the anchovy of commerce. Morocco now leads the world in canned anchovies. The anchovy industry along the coast of Cantabria now dwarfs the traditional Catalan salters, though the industry was only started in Cantabria by Sicilian salters in the mid 19th century.
"Setipinna taty" or "ikan bilis" is the anchovy commonly used in South-East Asian cooking to make fish stock or sambals. Anchovy is also used to produce budu, by fermentation process.
Anchovies can concentrate domoic acid which causes amnesic shellfish poisoning.
Overfishing of anchovies has been a problem. Since the 1980s, large mechanized anchovy fishing vessels based in France have caught the fish in fine-mesh dragnets.
On September 29th, 2006, it was reported in the Associated Press that millions of anchovies with a weight of over three tons, had beached themselves in northern Spain, near Colunga, Asturias. Tests on the dead fish did not detect any toxic chemical that could have caused the beaching, and the current working theory is that the school beached itself trying to escape from "hungry dolphins or tuna." If the beached specimens had grown to maturity, it would have been more than "100 tons of potential breeders."
Indigenous Australians
Indigenous Australians, also known as Aboriginal Australians, are the native people of Australia. Indigenous Australians used weapons like boomerangs sticks and spears to kill animals for food and many more. It is unknown where they came from and how they appeared in Australia but it is estimated they have been habitants to their homeland for around 60,000 years ago or more. Aboriginal people also have their own type of art.
Many Indigenous Australians suffered when Europeans from Britain and Ireland arrived in Australia. Disease and the loss of their hunting lands are two of the reasons.
The first people of Australia were nomadic people who came to Australia from southeast Asia. Scientists do not know exactly when they arrived but it is at least 50,000 years ago. They travelled through the bush, hunting with spears and boomerangs (throwing sticks) and searching for food such as plants, grubs, and insects, and hunting for animals. They had few possessions and made everything they needed. This way of life does not change or harm the fragile environment of Australia. The well-being of the land, and its plants and animals are vital and sacred to the aboriginal people. Aborigines have a unique way of telling their history. They use songs and stories that are passed from generation to generation.
When the British came to Australia in 1788, they called these native people “aboriginals”, meaning people who had lived there since the earliest times. Today their numbers are increasing (data from censuses). There are now about 650,000 Aborigines in Australia.