Academic literature on the topic 'Seed bitterness'
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Journal articles on the topic "Seed bitterness"
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Liu, Aoyi, Jingjing Wang, Xuechen Yao, Nongyu Xia, Qi Sun, Changqing Duan, and Qiuhong Pan. "Dissecting Seed Proanthocyandin Composition and Accumulation under Different Berry Ripening Process in Wine Grapes." Horticulturae 9, no. 1 (January 4, 2023): 61. http://dx.doi.org/10.3390/horticulturae9010061.
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Grape berry proanthocyandin (PA) mainly exists in the skin and seeds. Its content and composition determine the intensity of bitterness and astringency. Affected by global warming, the world’s wine-producing regions, in particular in dry-hot regions such as western China, are facing the problem of unsynchronized berry ripening and seed ripening. Therefore, it is urgent to understand the influence of berry ripening progression on the composition and accumulation of seed PA, ultimately providing strategies for grape harvest decisions. In this paper, Vitis vinfera L. cv. Cabernet sauvignon and Marselan grapes from four sub-regions with different maturation processes were used as experimental materials to study the changes of soluble and insoluble PA contents as well as differences in their composition and mean degree of polymers (mDP) in seeds. The results showed that compared with ‘Cabernet sauvignon’ seeds, the mDP of soluble and insoluble PA were higher in ‘Marselan’ seeds. Both varieties showed that the grape berry, with the fastest sugar accumulation, had relatively high soluble PA content in seeds and a high content of (-)-epigallocatechin-3-gallate and (-)-epicatechin in the seed PA composition units. In contrast, the ‘Cabernet sauvignon’ grapes from the YQ vineyard exhibited the slowest sugar accumulation speed among the four studied vineyards, and their seed PA had the highest mDP and the lowest proportion of (-)-epigallocatechin-3-gallate in the composition units when commercially harvested. According to the results, it is suggested that a faster maturation process would bring about higher levels of bitterness composition, such as (-)-epigallocatechin-3-gallate in seed PA, which is not conducive to the formation of good-tasting tannins.
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Aydeniz Güneşer, Buket, and Emin Yilmaz. "Bitterness Reduction of Cold Pressed Grapefruit Seed Oil by Adsorbent Treatment." European Journal of Lipid Science and Technology 120, no. 5 (March 30, 2018): 1700308. http://dx.doi.org/10.1002/ejlt.201700308.
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Shang, Tian Yi, Yi Bin Zhang, and Yan Liu. "Effect of Adding Seeds During Maceration on Quality of Wine From Vitis Vinifera CV. Cabernet Sauvignon." Advanced Materials Research 709 (June 2013): 867–70. http://dx.doi.org/10.4028/www.scientific.net/amr.709.867.
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Red wines were made from Vitis vinifera cv. Cabernet Sauvignon in China at different methods of maceration. The effects of adding seeds during maceration on the quality characteristics, in terms of colour, aroma profile and sensory characteristics, of the wines before bottling were evaluated, and made a comparison with the effects of adding skins. Seed contact treatments raised wine colour intensity, proanthocyanidins, tannins, and polyphenols content in comparison to the control wines. However, as indicated in the sensory evolution, the significant increase in astringency intensity was found in the wines with seed contact. Besides, the bitterness of the red wine also increased in the wines with seed contact, but it was not significantly
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Smith, Andrew K., Helen June, and Ann C. Noble. "Effects of viscosity on the bitterness and astringency of grape seed tannin." Food Quality and Preference 7, no. 3-4 (July 1996): 161–66. http://dx.doi.org/10.1016/s0950-3293(96)00028-6.
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Franks, Tricia K., Abbas Yadollahi, Michelle G. Wirthensohn, Jennifer R. Guerin, Brent N. Kaiser, Margaret Sedgley, and Christopher M. Ford. "A seed coat cyanohydrin glucosyltransferase is associated with bitterness in almond (Prunus dulcis) kernels." Functional Plant Biology 35, no. 3 (2008): 236. http://dx.doi.org/10.1071/fp07275.
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The secondary metabolite amygdalin is a cyanogenic diglucoside that at high concentrations is associated with intense bitterness in seeds of the Rosaceae, including kernels of almond (Prunus dulcis (Mill.), syn. Prunus amygdalus D. A. Webb Batsch). Amygdalin is a glucoside of prunasin, itself a glucoside of R-mandelonitrile (a cyanohydrin). Here we report the isolation of an almond enzyme (UGT85A19) that stereo-selectively glucosylates R-mandelonitrile to produce prunasin. In a survey of developing kernels from seven bitter and 11 non-bitter genotypes with polyclonal antibody raised to UGT85A19, the enzyme was found to accumulate to higher levels in the bitter types in later development. This differential accumulation of UGT85A19 is associated with more than three-fold greater mandelonitrile glucosyltransferase activity in bitter kernels compared with non-bitter types, and transcriptional regulation was demonstrated using quantitative-PCR analysis. UGT85A19 and its encoding transcript were most concentrated in the testa (seed coat) of the kernel compared with the embryo, and prunasin and amygdalin were differentially compartmentalised in these tissues. Prunasin was confined to the testa and amygdalin was confined to the embryo. These results are consistent with the seed coat being an important site of synthesis of prunasin as a precursor of amygdalin accumulation in the kernel. The presence of UGT85A19 in the kernel and other tissues of both bitter and non-bitter types indicates that its expression is unlikely to be a control point for amygdalin accumulation and suggests additional roles for the enzyme in almond metabolism.
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Meng, Jian Qing, Yi Bin Zhang, Wei Qiao Yang, Xiao Yu Jia, and Xi Hong Li. "Effect of Different Winemaking Technologies on Quality in Cabernet Sauvignon Red Wines." Applied Mechanics and Materials 477-478 (December 2013): 1349–53. http://dx.doi.org/10.4028/www.scientific.net/amm.477-478.1349.
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Red wines were made from Vitis vinifera cv. Cabernet Sauvignon in China at different methods of maceration. The effects of using different winemaking technologies during maceration on the quality characteristics, in terms of colour, aroma profile and sensory characteristics, of the wines before bottling were evaluated, and made a comparison with the effects of adding skins. Seed contact treatments raised wine colour intensity, proanthocyanidins, tannins, and polyphenols content in comparison to the control wines. However, as indicated in the sensory evolution, the significant increase in astringency intensity was found in the wines with seed contact. Besides, the bitterness of the red wine also increased in the wines with seed contact, but it was not significantly.
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Wehner, Todd C. "What Are Burpless Cucumbers?" HortTechnology 10, no. 2 (January 2000): 317–20. http://dx.doi.org/10.21273/horttech.10.2.317.
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Burpless cucumbers are listed in many seed catalogs as being milder in taste (or easier on the digestion) than the american slicing type. It has been suggested by researchers that burpless cucumbers 1) contain less of a burp-causing compound, 2) are genetically bitterfree, or 3) are just the marketing term for oriental trellis cucumbers sold in the U.S. The objective of this experiment was to determine whether oriental trellis cucumbers cause less burping when eaten, and whether they are genetically bitterfree. An american slicer (`Marketmore 76'), a bitterfree slicer (`Marketmore 80'), and a burpless oriental trellis slicer (`Tasty Bright') were compared. Burpiness of the fruit was determined in the field in two seasons (spring and summer) and two replications. Six judges were grouped into burp-susceptible and burp-resistant. They evaluated the cultivars over two harvests by eating a 4-inch (100-mm) length of one fruit of the three cultivars (in random order) on three consecutive days. Burpiness was rated 0 to 9 (0 = none, 1 to 3 = slight, 4 to 6 = moderate, 7 to 9 = severe). Bitterness of the plants was determined (using different judges) by tasting one cotyledon of six seedlings per cultivar. Cotyledon bitterness is an indicator of plant bitterness; bitterfree plants lack cucurbitacins, and have mild-tasting fruit. Results of taste tests indicated that burpiness ratings were not significantly differentfor burp resistant judges. However, oriental trellis cucumbers were slightly but significantly milder than american slicers for judges susceptible to burping. `Marketmore 76' and `Tasty Bright' were normal-bitter, and `Marketmore 80' was bitterfree. An additional 11 oriental trellis cultivars were also tested for bitterness to determine whether Tasty Bright was typical in bitterness; they were all normal-bitter. In conclusion, oriental trellis cucumbers are not bitterfree, but are slightly milder for burp-susceptible people to eat. Finally, burpless is the marketing term for oriental trellis cucumbers in the United States.
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Gautier, Adèle, Carla Margarida Duarte, and Isabel Sousa. "Moringa oleifera Seeds Characterization and Potential Uses as Food." Foods 11, no. 11 (May 31, 2022): 1629. http://dx.doi.org/10.3390/foods11111629.
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Despite the fact Moringa oleifera (MO)-based foods present a very good and nutritionally well-balanced composition, they face some issues related to seed bitterness, which is the most challenging barrier to consumer acceptance. Different processing methods were tested to produce MO toasted seeds, MO-based beverage, and yoghurt-like products which were chemically and rheologically analyzed. The protein content ranged from 3.68% in the beverage, to 14.73% in the yoghurt and 40.21% in MO toasted seeds. A totally debittered beverage could not be accomplished, but the MO yoghurt-like showed a very nice flavor. Nutrition claims for minerals in toasted seeds could be considered for magnesium, phosphorus, iron, copper, zinc, and manganese, which confirms the M. oleifera seed richness in several minerals. The MO beverage presented less extended shear-thinning behavior (17.4 Pa·s) than commercial vegetable beverages and two pulse-based beverages developed in a previous study. The MO yoghurt-like product showed a gel structure similar to the dairy yoghurt, making it a promising new plant-based alternative. Further work must be performed in the future to debitter more efficiently the raw seeds to achieve a more pleasant MO-based beverage. The developed MO seed-based products may settle another font of high protein plant-based food.
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Yilmaz, Emin, and Ayten Deviren. "Silica gel 60 removes bitterness from cold‐press produced grapefruit seed oil by adsorption principle." Flavour and Fragrance Journal 37, no. 1 (November 27, 2021): 52–62. http://dx.doi.org/10.1002/ffj.3683.
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Franks, Tricia K., Abbas Yadollahi, Michelle G. Wirthensohn, Jennifer R. Guerin, Brent N. Kaiser, Margaret Sedgley, and Christopher M. Ford. "Erratum to: A seed coat cyanohydrin glucosyltransferase is associated with bitterness in almond (Prunus dulcis) kernels." Functional Plant Biology 35, no. 4 (2008): 346. http://dx.doi.org/10.1071/fp07275_er.
Full textAbstract:
The secondary metabolite amygdalin is a cyanogenic diglucoside that at high concentrations is associated with intense bitterness in seeds of the Rosaceae, including kernels of almond (Prunus dulcis (Mill.), syn. Prunus amygdalus D. A. Webb Batsch). Amygdalin is a glucoside of prunasin, itself a glucoside of R-mandelonitrile (a cyanohydrin). Here we report the isolation of an almond enzyme (UGT85A19) that stereo-selectively glucosylates R-mandelonitrile to produce prunasin. In a survey of developing kernels from seven bitter and 11 non-bitter genotypes with polyclonal antibody raised to UGT85A19, the enzyme was found to accumulate to higher levels in the bitter types in later development. This differential accumulation of UGT85A19 is associated with more than three-fold greater mandelonitrile glucosyltransferase activity in bitter kernels compared with non-bitter types, and transcriptional regulation was demonstrated using quantitative-PCR analysis. UGT85A19 and its encoding transcript were most concentrated in the testa (seed coat) of the kernel compared with the embryo, and prunasin and amygdalin were differentially compartmentalised in these tissues. Prunasin was confined to the testa and amygdalin was confined to the embryo. These results are consistent with the seed coat being an important site of synthesis of prunasin as a precursor of amygdalin accumulation in the kernel. The presence of UGT85A19 in the kernel and other tissues of both bitter and non-bitter types indicates that its expression is unlikely to be a control point for amygdalin accumulation and suggests additional roles for the enzyme in almond metabolism.
Dissertations / Theses on the topic "Seed bitterness"
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Cretin, Blandine. "Recherches sur les déterminants moléculaires contribuant à l’équilibre gustatif des vins secs." Thesis, Bordeaux, 2016. http://www.theses.fr/2016BORD0289/document.
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L’équilibre gustatif des vins secs repose notamment sur les saveurs amère et sucrée, dont les déterminants moléculaires n’ont été que partiellement élucidés. Un premier axe a consisté en l’étude de la contribution gustative des lignanes du chêne et neuf composés ont été observés pour la première fois dans le vin. Le (±)-lyonirésinol a été établi comme le plus amer et le plus abondant des lignanes isolés. Ses deux énantiomères ont été séparés, caractérisés par VCD et leur dégustation a révélé que seul le (+)-lyonirésinol possède une amertume modifiant le goût du vin. Dans un second axe, la saveur sucrée conférée par les raisins aux vins secs a été étudiée. Des expérimentations de vinification combinées à des outils sensoriels ont montré un gain de saveur sucrée au cours de la macération post-fermentaire à chaud et un effet des pépins de raisin sur le moelleux des vins secs. La mise en place d’un protocole de fractionnement d’extrait de pépins et de vin, par des techniques séparatives couplées à la gustatométrie, a permis la purification de six composés sapides. Plusieurs marqueurs de la sucrosité des vins secs ont ainsi été identifiés par FTMS et RMN : le mélange de deux nouvelles molécules, les acides 2-hydroxy-3-méthylpentanoïque-2-O-β-glucopyranoside et 2-hydroxy-4-méthylpentanoïque-2-O-β-glucopyranoside ; l’acide gallique-4-O-β-glucopyranoside et l’acide epi-DPA-3′-O-β-glucopyranoside, identifiés pour la première fois dans les vins, ainsi que l’ILA-Glc et l’astilbine. Ces nouveaux marqueurs ont été quantifiés dans les vins ainsi que dans les différentes parties de la baie pour préciser leur localisation et établir leur contribution gustativeDry wines taste balance is mainly based on bitter and sweet tastes, whose molecular determinants have been only partially explained. The first key objective was the study of the gustatory contribution of oak lignans. Nine compounds were identified in wines for the first time. (±)-lyoniresinol has been established as the bitterest and the most abundant of the isolated lignans. Its two enantiomers have been resolved, characterized by VCD and their tasting revealed that only (+)-lyoniresinol is bitter and modifies wine taste. In the second part of this work, the contribution of grapes to wine sweet taste has been studied. The combination between vinification experimentations and sensorial tools showed a gain of sweetness during a warm post-fermentative maceration as well as an influence of grape seeds on dry wine sweetness. A fractionation protocol of grape seeds macerates and wines has been established. Separation techniques coupled with gustatometry allowed the isolation of six taste active compounds. Several markers of dry wines sweetness have been identified by FTMS and NMR: the mix of two new compounds, 2-hydroxy-3-methylpentanoic-2-O-β-glucopyranoside and 2-hydroxy-4-methylpentanoic-2-O-β-glucopyranoside acids; gallic-4-O-β-glucopyranoside acid and epi-DPA-3′-O-β-glucopyranoside acid, identified for the first time in wines, ILA-Glc and astilbin. These new markers have been quantified in wines and in different parts of grape berry in order to refine their localization and to establish their gustatory contribution
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Olarte, Mantilla Sandra Milena. "Relationships between berry sensory assessment and wine quality in Vitis vinifera L. Shiraz." Thesis, 2015. http://hdl.handle.net/2440/100721.
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Berry sensory assessment (BSA) is a technique that can help grapegrowers and winemakers make decisions about harvest date and grape product allocation. BSA as a structured technique has been used by grapegrowers, winemakers and researchers for the last thirteen years. However the number of studies reporting results of the effect of viticultural practices on berry sensory characteristics and wine quality is limited. This thesis examined the BSA technique through four different studies. Study one is a combined review literature review and industry survey paper in which the methodology of Berry Sensory Assessment is presented and the research conducted using BSA is discussed. It also presents the results of a survey channeled to Australian grapegrowers and Australian and New Zealand winemakers about their experience using BSA, their perceptions on its use and their suggestions for improving the methodology. It was evident from the survey that 90% of grapegrowers and winemakers use BSA and they want to understand the link between BSA and wine quality. These results demonstrated the importance of BSA for wine producers and the need for further improvement. The aim of study number two was to determine if berry sensory attributes and berry compositional variables could predict wine sensory attributes, wine compositional variables and wine quality in Shiraz. The analyses of berry and wine sensory attributes, compositional measures and wine quality using partial least squares regression and Pearson’s correlations from two seasons identified several relationships between berry sensory attributes and wine sensory attributes and quality. A significant negative relationship was identified between seed bitterness and wine savoury spice flavour for the two seasons. The berry sensory attribute pulp detachment from the skin was identified as a predictor of various wine sensory attributes (eg. the harder to detach skin from the pulp the higher intensity for wine body colour, rim colour and dark berry aroma) and wine quality scores in the season 2011. The aim of study number three was to determine if berries stored at -20°C for three months could be used instead of fresh berries to conduct BSA. Being able to conduct BSA on frozen berries could help to reduce sensory fatigue in assessors by allowing them to evaluate samples over a longer time period and to schedule BSA away from the busy harvest period. The results of this study determined that sensory profile from Shiraz berries differed in five sensory attributes – pulp sweetness, pulp fresh fig flavour, skin colour extraction, skin bitterness and seed astringency - between fresh and frozen berries at three times of harvest, preventing the evaluation of these five sensory attributes in Shiraz frozen berries. Study number four aimed to determine the effect of three rootstocks on sensory and compositional differences of Shiraz grapes and wines in comparison to a nongrafted control. The trial was conducted over two seasons. Berry and wine sensory and compositional differences were found between the grafted treatments and the nongrafted control. PCA was able to discriminate the wines from the four treatments in three groups of aroma compounds (acetate esters, ethyl esters and higher alcohols) in both seasons. The results of wine quality scores from two seasons showed that the un-grafted treatment had the lowest quality and 110 Richter and Schwarzmann the highest. The findings from this study identified relationships between the sensory and compositional variables in berries and wines that are affecting wine quality. It also showed that that the use of rootstocks has an impact on berry and wine sensory and compositional characteristics.Thesis (Ph.D.) (Research by Publication) -- University of Adelaide, School of Agriculture, Food and Wine, 2015.
Books on the topic "Seed bitterness"
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Johnson, Dr Charlotte Russell. Seeds of Bitterness. Reaching Beyond, Incorporated, 2016.
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Stockdale, Katie. Hope Under Oppression. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780197563564.001.0001.
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This book explores the nature, value, and role of hope in human life under conditions of oppression. Oppression is often a threat and damage to hope, yet many members of oppressed groups, including prominent activists pursuing a more just world, find hope valuable and even essential to their personal and political lives. This book offers a unique evaluative framework for hope that captures the intrinsic value of hope for many of us, the rationality and morality of hope, and ultimately how we can hope well in the non-ideal world we share. It develops an account of the relationship between hope and anger about oppression and argues that anger tends to be accompanied by hopes for repair. When people’s hopes for repair are not realized, as is often the case for those who are oppressed, anger can evolve into bitterness: a form of unresolved anger involving a loss of hope that injustice will be sufficiently acknowledged and addressed. But even when all hope might seem lost or out of reach, faith can enable resilience in the face of oppression. Spiritual faith, faith in humanity, and moral faith are part of what motivates people to join in solidarity against injustice, through which hope can be recovered collectively. Joining with others who share one’s experiences or commitments for a better world and uniting with them in collective action can restore and strengthen hope for the future when hope might otherwise be lost.
Book chapters on the topic "Seed bitterness"
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Driessen, Miriam. "Speaking Bitterness." In Tales of Hope, Tastes of Bitterness, 157–74. Hong Kong University Press, 2019. http://dx.doi.org/10.5790/hongkong/9789888528042.003.0008.
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Unmet expectations inspire narratives of bitterness among Chinese road builders. These tales of suffering, however, derive not only from the obstacles they face on the construction site, but also from their backgrounds as sons of peasants who are struggling to cast off their rural backgrounds – migrants who are forced to move overseas to climb up the social ladder in China, and men who seek to gain respectability as sons, husbands, and fathers. Their hopes of fashioning Ethiopian laborers are intricately linked to expectations regarding themselves. The bitterness reflected in their tales derives as much from their predicaments abroad as at home. Yet speaking their bitterness also has a positive twist and fulfills a crucial function. Juxtaposing conditions of victimhood with collective strength in enduring these conditions, the narratives offset self-pity by celebrating perseverance, lending workers the strength to carry on.
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"SEVEN. Playing Hide-and-Seek with the Enemy." In In a Sea of Bitterness, 164–87. Harvard University Press, 2011. http://dx.doi.org/10.4159/harvard.9780674062986.c7.
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Licence, Tom. "Exile." In Edward the Confessor, 39–79. Yale University Press, 2020. http://dx.doi.org/10.12987/yale/9780300211542.003.0003.
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This chapter recounts Edward the Confessor's exile that was mostly spent in in Normandy for almost twenty-five years. It reviews the responses to proper exile that barely changed between the ninth century and Edward's day. It explains how an exile was expected to feel hardship and affliction and the bitterness of loss. The chapter looks at how Edward contemplated his state of deprivation and dwelled on the comforts he had lost. It also highlights Edward's acceptance that joy yields to sorrow as surely as night follows day. It describes Edward's belief that he would transcend earthly cares in wisdom in order to seek mercy and comfort from God and involve much searching for the soul.
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"Words of Professor Royce at the Walton Hotel at Philadelphia December 29,1915." In The Basic Writings of Josiah Royce, Volume I, edited by John J. McDermott, 31–38. Fordham University Press, 2005. http://dx.doi.org/10.5422/fordham/9780823224838.003.0001.
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This chapter presents the summary of a statement made by Professor Josiah Royce, which can be considered an autobiographical sketch that reveals the major tension of his life and thought. Royce made the statement after a dinner at the Walton Hotel in Philadelphia, Pennsylvania, on December 29, 1915, in acknowledgment of the kindness of his friends. Royce expressed feeling bitterness at being unable to do anything for the Great Community except to say thanks for their great kindness, and his hope that the Community shall see better times ahead. He further says that unless the enemies of mankind are duly rebuked by the results of the war, he does not wish to survive the crisis. He concludes by quoting the words of poet Swinburne in Songs before Sunrise.
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Wuthnow, Robert. "Murder at the Glenwood." In Red State Religion. Princeton University Press, 2011. http://dx.doi.org/10.23943/princeton/9780691150550.003.0002.
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This essay examines the murder of Laura Beers in Topeka and what it means for Kansas religion and politics. Laura Beers was found dead in a pool of blood by the Topeka police on the night of November 12, 1912, in the Hotel Glenwood. Her husband, Reverend W. L. Beers, an upstanding Methodist preacher, was charged with the crime. The Beers case was a crime of passion arising from a domestic quarrel, but it also illustrated something important about Kansas politics. In addition, it was suggested that Laura Beers had been killed because of her religion. The story came out that Laura Beers had been raised Catholic and did not see eye to eye on matters of faith with her Methodist husband, who reportedly hated the Catholic Church with intense bitterness. Tension between Catholics and Methodists, and with other Protestants, continued long after the Beers trial.
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Hazlitt, William. "The Spirit of Controversy." In The Spirit of Controversy, edited by Jon Mee and James Grande. Oxford University Press, 2021. http://dx.doi.org/10.1093/owc/9780199591954.003.0033.
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The Spirit of Controversy has often been arraigned as the source of much bitterness and vexation, as productive of ‘envy, malice, and all uncharitableness:’* and the charge, no doubt, is too well founded. But it is said to be an ill wind that blows nobody good; and there are few evils in life that have not some qualifying circumstance attending them. It is one of the worst consequences of this very spirit of controversy that it has led men to regard things too much in a single and exaggerated point of view. Truth is not one thing, but has many aspects and many shades of difference; it is neither all black nor all white; sees something wrong on its own side, something right in others; makes concessions to an adversary, allowances for human frailty, and is nearer akin to charity than the dealers in controversy or the declaimers against it are apt to imagine. The bigot and partisan (influenced by the very spirit he finds fault with) sees nothing in the endless disputes which have tormented and occupied men’s thoughts but an abuse of learning and a waste of time: the philosopher may still find an excuse for so bad or idle a practice.
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Hamkins, SuEllen. "Finding Lost Stories of Love: Remembering Love and Legacy amid Loss." In The Art of Narrative Psychiatry. Oxford University Press, 2013. http://dx.doi.org/10.1093/oso/9780199982042.003.0013.
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“‘I have no son Danny,’” Daniel said, with bitterness. “That’s what my father said to me when he was near death. Thirteen years ago, I go to see him in the hospital, and he’s there in the bed with tubes coming out of him. I go up to him and he says, ‘Who’s that?’ and I say, ‘It’s your son, Danny’, and he says, ‘Danny who? I have no son Danny.’” Daniel’s face bore traces of sadness and anger. “Just before he died he denied me.” Daniel Francis O’Conner, a spirited man of sixty-seven, sat perched in the middle of the couch in my bright, airy private-practice office. He had the time and resources to engage in weekly, open-ended psychotherapy with me. With a short white beard, sparkling blue eyes, a quick smile that lit up his whole face, and a readiness to laugh at himself and the world, Daniel had an equal readiness to hold himself and the world to high standards of generosity, morality, and justice. I looked forward to our meetings, in which Daniel moved from one story of his life to another with eloquence, grit, irony and humor like a true seanachaí , an Irish storyteller. A lifelong resident of Holyoke, a tough little city in Massachusetts known for its historic mills and factories, Daniel shared the feisty passion of its Irish-immigrant residents. He was married to his beloved wife, Molly, and they had two grown children, Brigid, age 30, and James, 25. A published poet who was newly retired from thirty-two years as an awardwinning high school English teacher and long retired from boxing, Daniel was exploring a new career as a psychotherapist. He had met me at a workshop on narrative psychiatry that I had given at The Family Institute of Cambridge (the one in which I had presented my work with Elena, from chapter 5), and wanted to work with me, with hopes of taking stock of what his legacy might be as he prepared to enter his seventies.