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THURSDAY. DECEMBER 31.2015 PICKENS COUNTY PROGRESS PAGE 7A
TDS offers cloud-based backup online
It’s back. A cloud-based
service, TDS Backup On
line is accessible from
anywhere and includes
200GB of storage.
Just in time for all those holi
day photos, TDS Telecommuni
cations Corp. (TDS®) is
introducing a new cloud-based
back-up service. Known as, TDS
Backup Online, the service
works on up to five personal
computers and includes 200GB
of storage.
“It’s storage for all your holi
day photos this year and those
well into the future,” says Casey
Thompson, Product Develop
ment manager at TDS. “In fact,
with 200GB, our customers can
store about 100,000 pictures,
50,000 MP3s, or 20 high-defini
tion movies.”
Thompson says mobile appli
cations for Android and iOS are
being added to TDS Backup On
line in the first part of 2016.
“As people get busier, no one
wants to worry about whether
their files are backed up,” says
Thompson. “They want a fast,
automatic solution that will back
up everything. At the same time,
they want to quickly and easily
access any and all files.”
The new TDS Backup Online
service is all of that. The automa
tion allows customers to set it up
once and then forget about it. It
also offers customers the flexibil
ity to access, organize and share
any file in seconds.
TDS Backup Online is avail
able for $5.95/month or at a dis
counted rate when bundled as
part of a money-saving Plus
Pack. For more information, visit
tdstelecom.com/backuponline or
call 888-CALL-TDS.
TDS customers using the pre
vious Backup Online product
will need to visit
tdstelecom.com/backup for in
structions on how to download
their current content by Dec. 31,
2015.
Plants of the Southeast (from the garden)
“Swiss Chard," Beta vulgaris
Linda Lee / Photo
Swiss chard, the popular health food, is actually a member
of the beet family. Who would have thought it? But, it’s a cul-
tivar of a cultivar, known for it foliage, not the taproot.
By John Nelson
University of South Carolina
You just can’t beet this plant.
Sometimes you go into a gar
den looking for things to harvest,
cook, and enjoy at the table...
and then you find something like
this. Too pretty to eat!
It’s a cultivar of a cultivar...
with its own special cultivar of a
cultivar name...and botanists
classify it as a version of the reg
ular old, everyday beet that you
can buy in the market. Beets
originated in the Mediterranean,
and have been known for a very
long time. You’ve probably
heard of “sugar beets”, which are
a really important sugar source,
especially in Europe. Sugar beets
represent yet another variety that
has been selected for high sugar
content in the roots.
Now, whether you harvest
your own garden-grown beets, or
buy them at a market to take
home and cook, whether fresh,
or from a can, what is going to be
eaten will be the thick, fleshy
taproot. Beets are full of good
things for you, including potas
sium and vitamin C, as well as a
lot of minerals.
And, if you know anything
about beets, you’ll know they
will drip with red juice when
being prepared. This red juice
contains great deals of a water-
soluble class of pigments (called
betalains) which are apparently
useful in nutrition for their anti
oxidant properties. (This sort of
pigment is also present in plants
such as various cacti. You’ll see
it if you prepare prickly pear
fruits, also known as “tunas”.)
The nutritionists will probably
tell you that for the best nutri
tional value from consuming
beets, they (the beets, not the nu
tritionists) should be eaten raw,
or just barely cooked, because
the betalains tend to break down
rapidly when heated.
Eating beets for me has been
something of an adventure, since
childhood. To be perfectly hon
est, I hated beets in any form as
a kid, but I guess now I’ve grown
to love them. They are wonderful
in a salad with some feta cheese,
romaine lettuce, fresh chives and
a little bit of anchovy paste,
sprinkled with oil and balsamic
vinegar. Yum-mee.
But our beautiful Swiss chard
is not the classic beet. It’s a dis
tinguishable variety of the culti
vate beet species, not so much
known for a taproot, but for its
magnificent foliage. This culti
var is wildly popular in modem
cuisine, and you hear people
talking about how it’s just as
good.. .or better...thank “kale”,
whose, let’s face it, recent trendi
ness is now a bit over the top.
(By the way, kale and Swiss
chard are definitely NOT the
same thing, and are not at all
closely related.) You can easily
grow Swiss chard from seeds:
even I have done it! I
planted mine last spring while it
was still pretty chilly.. .and they
grew up just fine. (They say you
can also start the seeds indoors.)
Anyway, we were treated to a
great deal of beautiful leaves
which were almost too attractive
to eat. But we did.
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