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The History of the French Market
The Historic French Market
For over 200 years, the historic French Market has been an enduring symbol of pride and progress for the people of New Orleans. While the Market has existed on the same site since 1791, each new decade and governing flag has brought dramatic changes to the Market and helped to secure its special place in the hearts of the people of New Orleans.
What began as a Native American trading post on the banks of the mighty, muddy Mississippi River on the site chosen for the City by the French, has become a cultural, commercial and entertainment treasure which the Crescent City proudly shares with the world.
Today, America's oldest public market has assumed a leading role in the local economy as well, providing consistently increasing revenues for city government while putting millions of dollars back into the local economy.
View pdf of 1991 French Market Bicentennial article by John Magill, curator of the Historic New Orleans Collection : French Market-PIP 1991 article-John Magill
Article reprinted by permission of Preservation in Print, the magazine of the Preservation Resource Center
This article on public markets, published in 2007 by local historian Sally Reeves in the LOUISIANA ENDOWMENT FOR THE HUMANITIES publication LOUISIANA CULTURAL VISTAS, gives an excellent overview of New Orleans' public markets, and puts the French Market in context.
Time marches on, but the French Market is Eternal
While change has always come to the Market, it hasn't always come easily. Hurricanes, fires, foreign wars and domestic political struggles have played their own special role in making the city's best known landmark the commercial and cultural gumbo it is today.
Following decades of revolving Spanish and French dominance, the City of New Orleans became the crown jewel of Thomas Jefferson's Louisiana Purchase, opening the city and the Market to ships and traders from the world over.
"As for the confusion of tongues in the market, it was simply delicious. French, Italian, Spanish, Portuguese, Dutch and "Gumbo" contended with each other for supremacy"2 …" There are Gascon butchers, and the Italian and Spanish fruit vendors, and the German vegetable women; there are Moors, with their strings of beads and crosses, fresh from the Holy Land . . . Chinese and Hindu, Jew and Teuton, French and Creole, Malay, Irish, and English, all uniting in an ceaseless babble of tongues that is simply bewildering."3
Others who frequented the early market included African-Americans selling coffee, pralines and calas, the rice fritter popular in 19th century New Orleans, and the Choctaw from north of Lake Pontchartrain who brought varieties of herbs, spices and handmade crafts.
Then and now
Coffee drinking played a central role in the life of the Market. According to one account written in 1859 "about midnight the market begins to show signs of life; the coffee tables are decorated with their array of cups of steaming Mocha" . . . 4 A British visitor to the city in the 1880's wrote of the market: "They gave me deliciously aromatic coffee, dark . . . beautifully crystallized sugar, plenty of hot milk, the purest bread, the freshest of butter."5
With the technological advancements of the late 1800's, the grand old Market changed too. In 1870, a structure known as the Bazaar Market was built. Most significant for its time, this unusually well lit and functional building was designed by Joseph Abeilard, one of America's first African-American architects.
Chief features of the Market at this time included the Halle des Boucheries or Butcher's Market, a fruit and vegetable market, a fish market, and grocery goods sold in the Market's Red Stores.
Also in abundance were multitudes of flowers and fauna from throughout south Louisiana. It was around this time that Italians – more specifically, those from Sicily – came to dominance in the Market, selling mostly fruits and vegetables. Even today, over a century later, merchants and farmers of Italian heritage continue to play a leading role in the life of the Market.
Modern management leads a modern market
Prior to the late 1800's, the City of New Orleans sold franchises in the Market to collect rents, maintain order and enforce sanitation. As time passed, the Market came under control of various city agencies and departments. Finally, with Robert Maestri as Mayor in 1932, the City Council consolidated management of the Market by authorizing organization of the French Market Corporation under the leadership of the French Market Business Men's Association.
The immediate task facing the Corporation was the rehabilitation and modernization of the Market, a task which significantly altered the face of the ancient Market as well as the composition of the Market community. Colonnades and cupolas were added along ever changing Decatur Street, the antiquated electrical system was rewired, state-of-the-art refrigeration was added, open-air buildings enclosed, and some older buildings were demolished to accommodate today's Farmers' Market and growing parking demands. Also added was a wholesale fish shed, which helped meet the demand for many varieties of fresh gulf and lake fish.
Butchers' Market
The Butchers' Market, or Halle des Boucheries, was designed in 1813 by city surveyor Jacques Tanesse to replace earlier buildings destroyed by hurricane and fire. The home of coffee stands since the 1860s, as well as the Butchers' Market, it houses the French Market's oldest tenant, Café du Monde.
Cuisine Market
The Cuisine Market was build as part of the 1970s renovation on the site of the wholesale Seafood Market (build in the 1930s) to house major restaurant operations. Today it also includes the National Park Service and French Market Visitor Centers.
Bazaar Market
The Bazaar Market was built in 1870 by Wells and Company, who leased the site from the city for then years at their won expense. The architect, Joseph Abeilard, who was described as an exceptionally talented architect and builder, was African-American. The Bazaar as it wa originally constructed contained 164 stalls. It was destroyed by hurricane in 1915.
Today's Bazaar Market was built during the 1930 PWA (Public Works Administration) renovation, and was originally designed for the retail sale of produce. It was converted to retail shops and boutiques during the 1970's renovation.
Vegetable Market
The Vegetable Market, or Halle des Légumes, was constructed in 1882 and stands on a triangular plot of land bounded by Ursulines Street, Levee Street (Decatur Street today) St. Philip Street and the Public Road (North Peters Street today). Designed by Joseph Pilié, it was said in 1926 that " . . . for fruits and vegetables, (the Vegetable Market) appears to be unrivalled." The building houses restaurants and retail space today.
Red Stores
These modern day buildings are replicas of the original Red Stores, a row of three identical buildings built in 1833 by Manuel Simar Cucullu and Christoval G. de Armas. They were erected not as a part of the French Market, but as a private commercial establishment. One of the buildings was rebuilt in a different style after it was destroyed by fire in 1840. The Red Stores were demolished in the 1930's to make way for today's Bazaar Market, and were rebuilt again slightly downriver as part of the 1970's renovation.
Farmers' Market Sheds
The first effort to build a modern farmers' market was made in 1924 by the Public Belt Commission, which issued a study outlining the need for a "produce terminal" at the French Market, which was to have included a farmers' market. The Farmers' Market was eventually constructed during the rehabilitation of the French Market in 1937-1938.
Today, farmers from all over the state frequent the first shed of the Farmers" Market to sell directly to consumers, produce retailers and wholesalers. The second shed houses the daily Flea Market.
New era rings in for market
In 1971, under the direction of Mayor Moon Landrieu, the French Market Corporation was granted a new 40 year operating agreement. A twelve member board was appointed by the Mayor to supervise Market policy and operations.
In 1975, the French Market Corporation boldly administered the first major renovation and construction efforts since the Public Works Administration (PWA) projects of the 1930's, adding a faithful reconstruction of the historic Red Stores and a new Halle des Cuisines, and transforming the Market's open stalls into modern stores.
At this point in the Market's storied history, entertainment and tourism became primary aspects of market life. Construction and investment focused on restaurants and shops frequented by thousands of tourists and local residents alike.
These renovation projects were the first step in the rebirth of the Riverfront as a major attraction. While long ago in the 18th and early 19th centuries the levee, with its markets and teeming commerce, had been a place to stroll and shop and see the sights of a growing city, the railroads and changing port technology cut the city off from the river that gave birth to it. The French Market renovations and renaissance of the 1970's marked New Orleans' return to the river.
World famous Dutch Alley
Mayor Ernest N. "Dutch" Morial began putting his own special stamp on the Market in 1978 by making several dramatic physical improvements, including the erection of the Performance Tent near St. Philip Street; floodwall gates at Dumaine and St. Philip Streets; and historic displays and statuary, all of which bringing the Market closer to the river and providing a variety of new attractions for visitors. Mayor Morial will perhaps be best remembered for initiating the active promotion of commerce and entertainment in "Dutch Alley," a lovely, but previously under utilized pedestrian plaza.
This period also saw the growth of the popular Flea market, which became a seven-days-a-week venue and a major shopping attraction.
Progress unlimited
In early 1986, under the leadership of Mayor Sidney Barthelemy and the direction of a progressive and business-minded French Market Board of Directors, the historic old Market entered an era in which new development went hand in hand with sound business and management principles. This resulted in unprecedented financial viability and international recognition for the Market. In fact, in 1991, the "grandfather" of all American Markets was selected by peer markets worldwide to host the International Public Market Conference, providing an opportunity to showcase the "eclectic offerings of this fascinating and historic market."
Physical improvements took many forms: colorful renovations of existing buildings, addition of City property on Esplanade Avenue to the Market's holdings as a parking facility, and a new floodwall gate at Ursulines Street to provide increased access between the Market and the Mississippi River.
Additionally, the French Market played a major role in enhancing the City's public transportation system by helping to make possible the development of a riverfront streetcar.
Perhaps the most important physical change in the Market under the Barthelemy administration was the 1993 addition of the French Market Visitor Center located near Decatur and Dumaine streets. This facility features news on current and upcoming Market events, shopping, dining and tourist information, and colorful histories of America's most colorful Market.
Under the Barthelemy administration, the French Market experienced a philosophical renaissance as well, with management focusing on stabilizing the rapidly growing Flea Market, cleaning up area streets and improving safety in the Market, and making the Market attractive to locals and visitors alike.
This period also saw the birth of countless festivals and community events to celebrate the host of international foods and cultures which have contributed to New Orleans and to the Market throughout its two hundred year history. The most popular of these, the Tomato Festival, the Latin American Food Festival, the Lighting of the Christmas Tree, and Pumpkin Art have become institutionalized City events, drawing thousands of people each year.
Weekend concerts were also added to the Market's busy calendar and, of great significance to a city in love with food, fresh seafood and prepared foods were introduced in the Farmers' Market and a renewed emphasis was placed on bringing farmers from south Louisiana back to the Market's renovated stalls.
The French Market's revived focus on Louisiana's growers extended beyond its successful efforts to draw area farmers back to the Market, with the publication of the French Market's annual Growers Guide Directory, a comprehensive guide to Louisiana growers and farm products that has resulted in increased appreciation and patronage by area restaurants and other businesses of the bounty of farm fresh produce that Louisiana has to offer.
One important result
One important result of this new overall attitude toward this ancient institution is that the French Market Corporation has evolved into a financially viable organization that hosts, educates and entertains millions of locals and visitors to New Orleans each year, in addition to returning hundreds of thousands of dollars to the City.
America's oldest and best loved public market writes it's own history every day. With each new sunrise on Decatur Street, history repeats itself as it has for over 200 years: always the same, yet impossible to predict.
Making Groceries at the Old French Market by Sally Reeves
A great read about this history of the French Market!


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U.S. Equal Employment
Opportunity Commission
WASHINGTON, D.C. -- Debra M. Lawrence, a veteran trial attorney with the Baltimore office of the U.S. Equal Employment Opportunity Commission (EEOC), has been appointed regional attorney of the agency's Philadelphia District, which includes offices in Philadelphia, Pittsburgh, Baltimore and Cleveland, the agency announced today.
"I look forward to the continuance of a dynamic and powerful litigation program with Debra overseeing the Philadelphia District," said EEOC General Counsel P. David Lopez. "She joins a strong and dedicated group of regional attorneys throughout the country."
"I feel very honored by General Counsel Lopez's strong support and I look forward to continuing the agency's mission of eradicating discrimination," Lawrence said.
Lawrence began her career at the EEOC as a trial attorney, during which she prosecuted numerous cases under the statutes enforced by the agency, recovering millions of dollars. She has tried cases to verdict in jury trials involving age discrimination, sexual harassment, race discrimination and harassment, gender wage discrimination, religious discrimination and retaliation. She has lectured, trained and written about the various civil rights statutes and has trained newer lawyers on trial and discovery practice. Lawrence was appointed supervisory trial attorney in 2002, and in December 2008, she became acting regional attorney for the Philadelphia District.
The EEOC enforces federal laws prohibiting employment discrimination. Further information about the EEOC is available on its web site at www.eeoc.gov.

subset: commoncrawl


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-I wear them to sleep, to work out, with skinny jeans, boyfriends jeans, shorts, long skirts...
Scarf: F21 {9$ recent}
White V-Neck Tee: Old Navy {major clearance last year}
Boyfriend Jeans: Old Navy about 2 years ago!
Sandals: F21 {8ish bucks or so? recent}
P to the S. One of these days I will move away from the safety of my front door entry to take some of these pictures. But I can't promise anything.....what if the neighbors see me? Heaven Forbid ;)
also, these jeans? not sure they are the most flattering on me, but they are super comfortable so that tidbit won over flattery this time. My mom always taught us that beauty is pain, but sometimes you just gotta go with comfort, amen? Amen.


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Reichs focus on son's legacy
Lone Survivor: Movie based on true story
Some reviews of the recently released movie "Lone Survivor" fault it for its unrelenting graphic violence.
The mother of a local man who lost his life in the actual events of Operation Red Wing, on which the story is based, said the movie is "a terrible exploitation -- a tale that should never have been told."
Maj.Stephen Reich, who grew up in Washington, died June 28, 2005, along with fellow members of the U.S. Army's Special Operations Aviation Regiment, also known as the Night Stalkers, while attempting to rescue four Navy SEALS.
"If you read the Night Stalkers' creed online, you will understand the creed men like my son and the 18 other men who died in that operation followed," said Susan Reich.
"They believed they should never talk about their field assignments, because such missions are always ongoing and talking about them puts their comrades in jeopardy," Reich said Monday.
"That is my husband's and my major objection to this film."
"Lone Survivor" is based on the memoir of Marcus Luttrell, portrayed by Mark Wahlberg, the lone man who survived a Taliban assault on the Navy SEAL team.
The SEALs had been sent to Afghanistan to kill prominent Taliban fighter Ahmad Shaf.
Reich died when his Chinook helicopter was shot down along the Afghanistan-Pakistan border during an attempted rescue of the SEALs team.
"If Hollywood chooses to market and capitalize on this," Susan Reich said, "I can only be encouraged by the scholarships and memorials that have been created and continue in our son's name."
Among other posthumous honors, Reich is memorialized at the United States Military Academy at West Point, N.Y., from which he graduated in 1993, was well as at various U.S. Army bases and in his hometown -- in the Hidden Valley section of the Steep Rock Reservation.
In Washington and the Shepaug Valley school district, he is remembered fondly and with great pride.
Each year on Memorial Day, a citizenship award is given to a Washington resident in Reich's memory.
He is also memorialized at Shepaug Valley High School, from which he graduated in 1989, with an award given each spring to a graduating senior during a schoolwide assembly.
"Our world, our young people, need heroes," Susan Reich said. "They need to know how important it is to be dedicated to something that is bigger than yourself."
"That is the legacy that should live on," she added.


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Blue Jackets Beat Wild In Shootout
ST. PAUL, Minn. (AP) — Ryan Johansen scored a disputed goal in the fourth round of the shootout to lift the Columbus Blue Jackets to a 2-1 victory over the Minnesota Wild on Saturday night.
Johansen's shot initially was ruled a rebound, but a video review showed that Wild goalie Darcy Kuemper did not touch the puck, making it a legal shootout goal.
With the win, Columbus stayed one point ahead of Philadelphia in seventh place in the Eastern Conference, while Minnesota pushed its lead over Dallas to five points in the race for seventh in the West.
The shootout capped a night of brilliant goaltending from the Blue Jackets' Sergei Bobrovsky and Minnesota's Kuemper. Bobrovsky stopped 32 of 33 shots through overtime, while Kuemper finished with 28 saves.
In the shootout, Zach Parise and Mikko Koivu scored for Minnesota, but Artem Anisimov and Mark Letestu rallied the Blue Jackets to set up Johansen's clincher.


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Charice Dishes About Her New Album: It Will Come Out Early Next Year & I Want To Make It Perfect!
We've all been chomping at the bit for Charice Pempengco's next album, but she assures us it will be well worth the wait! Watch our interview with her at the 2011 Teen Choice Awards!
Despite being slightly jet-lagged and a little nervous about presenting live on TV that night, Charice Pempengco took the time to chat with HollywoodLife.com at the 2011 Teen Choice Awards in Hollywood Aug. 7 — and we got all the latest about her upcoming album!
"I'm still working on it and it might come out early next year," the 19-year-old pop star said. "There's no official date because we want to put great songs on the album. We don't want to rush it. I know that people have been waiting."
It's been more than a year since Charice's second studio album dropped and we are anxiously anticipating her next one! Luckily, from the sound of it, she's got plenty of material from which to choose.
"I have recorded a lot of songs…like 20 plus," she admitted. "But so far maybe like 12 songs for now [on the album], but maybe more."
Watch the rest of Charice's interview to hear what she has to say about working in Japan, dealing with jet lag and getting stage fright!
Are YOU excited for Charice's next album? With whom would you like to see her collaborate? Sound off below!
Love Charice? Follow Kirstin on Twitter!
More Teen Choice Awards!


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West blast makes list of Texas lawmaker priorities
AUSTIN — The West fertilizer blast that killed 15 people will face more scrutiny over the next year from lawmakers who could strengthen state regulations surrounding chemical facility safety and inspections, according to a list of House priorities released Friday.
Republican House Speaker Joe Straus also directed a review of first responders in rural areas dependent on volunteer units such as in West, where most of the victims who rushed toward the April 17 blast at West Fertilizer Co. were volunteer firefighters.
More permitting for chemical facilities, however, won't likely come in the aftermath of one of the deadliest U.S. plant explosions in recent years.
El Paso Democrat Joe Pickett, chairman of the House Homeland Security and Public Safety Committee, said his panel is instead focusing on giving more oversight authority to current agencies. State inspectors, for example, could be given more power to enter chemical plants.
Last fall, State Fire Marshal Chris Connealy testified that several large fertilizer chemical plants in Texas turned away inspectors following the West blast.
"'I'm not looking at a whole bunch of regulation, or raising money through permit fees or overburdening businesses," Pickett said. "But I think there definitely needs to be a few changes so we can hopefully avoid situations like this."
The explosion injured an additional 200 people and caused more than $100 million in damages. Investigators have not yet determined a single cause or ruled out criminal charges
Investigating the West blast is among dozens of issues Straus ordered lawmakers to study before returning to the Capitol next year. Known as interim charges, the list also includes monitoring the federal health care marketplace in Texas and reviewing how 17-year-olds are considered adults in the state criminal justice system.
"I am confident that we can continue to address these issues in a responsible, bipartisan way," Straus said in a statement.
Pickett's committee already held two meetings last year following the West explosion. Texas has no state fire code, and Connealy's office lacks the power to make unannounced inspections of businesses or compel facilities to open their doors.
The U.S. Bureau of Alcohol, Tobacco, Firearms and Explosives and Connealy's office have said they've narrowed the initial fire that sparked the explosion to three possible causes: a battery-powered golf cart, an electrical system in the plant or a criminal act.
Authorities say a fire inside one of the storage buildings at West Fertilizer led to the detonation of ammonium nitrate, a commonly used fertilizer that can be unsafe when stored improperly. Myriad state and federal agencies are also examining the incident for recommendations on how to improve the storage of ammonium nitrate and its potential hazards.


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The Community Bank of Western Springs strives to provide a wide range of sophisticated services for its customers. Each service is designed to help enhance your banking experience with us. Click on any of the links below to learn more about the service.
Personal Checks can be conveniently and safely reordered via the Internet with Deluxe. All you need is your Deluxe Personal Checks Reorder form or a sample of your checks and your e-mail address.
The online reorder process has three easy steps:
Step 1: Enter specific information about your checks from your reorder form or check sample. Deluxe then retrieves information about your personal checks from their customer files.
Step 2: Enter additional information such as Check Format, Box Quantity and Delivery Options to complete the order. You may also be able to choose a different check design.
Step 3: Review and place your reorder.
At the end of the transaction, you will see a message telling you the order has been received. You will also receive an Order Confirmation via e-mail.
Changes to your Personal Checks Reorder that can be made online:
Changes to your Personal Check Reorder that will need to be made with a Personal Banker:
Shipping outside the U.S.
Deluxe will only accept check reorders online that will ship within the United States, including Puerto Rico. Reorders to be shipped outside the U.S. or to Military Personnel at APO/FPO addresses must be handled with a Personal Banker.
Infrequent Orders
Information on personal check orders is stored for approximately 3 years. If you have not ordered personal checks with Deluxe or us within the past 3 years or if Deluxe cannot retrieve your order history, please contact one of our Personal Bankers.
To begin the reorder process, click here. You will be leaving our website. Once your order is complete, you will be given the opportunity to return to our website.
Contact a personal banker, (708) 246-7100, for more information and availability.
Telebank helps track and control finances, all from the comfort of your home or office. Designed to save time and money, Telebank allows 24 hour access to bank accounts via the telephone. You can access current balances, transfer money between accounts, and much more. It is safe and secure…and free!
Dial our Telebank number (866) 721-2441 and follow the menu prompts. Once you've entered your confidential personal PIN #, you can:
Rest assured, Telebank is not only accurate, it is secure. We use the most advanced software and systems available that are protected by confidential personal PIN #. This means that only you will have access to your accounts. Your personal PIN #, combined with our state-of-the-art software, prohibits any outside parties from ever acquiring any data.
It's easy. Please contact any of our personal bankers for further instruction on accessing your accounts via Telebank.
We offer a comprehensive menu of international banking services to help you compete around the globe. Our team of experienced in-house professionals will meet all of your International Banking needs.
For more information about Wintrust International Services, please contact Tom Beube, Director International Services, at (312) 291-2904.


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A week of fashion "Brasileirismos" in Sao Paolo is, as you can imagine, a joyous affair.
Sao Polo fashion week, just over this past weekend, had for theme a celebration of the well known Brazilian character, brimming with light fun, seductive rhythms, and exuberance.
The city itself is one of the giant global urban centers: a 20 million inhabitant megalopolis with towering skyscrapers casting their shadows on cozy tropical neighborhoods still echoing a Portuguese colonial past.
The vibrant energy of the city gives birth to an exciting creative culture in music, design, and architecture, and all this of course is reflected in fashion.
The 26th edition of Sao Paolo Fashion Week also celebrated the 100th anniversary of the birth of one of Brazil's first ladies of samba burlesque, the 1940's musical star, Carmen Miranda.
So in spite of the sombre world economy, Sao Paolo's fashion offerings for Winter 09 were definitely on the side of Brazilian joie de vivre: offering a wide variety of fashion points of view.
Here are some of the highlights:
My personal favourite:
A surgeon's precision with fascinating textile research; Osklen is a brand that appeals to Japanese clients as well.
Brazilian elegance:
Brazilian Glamour:
Hard work Brazilian style:
ELLUS with special guest star model, Agyness Deyn
Pret a Porter savvy:
Glam chic:
All photos courtesy of AGENCIA FOTOSITE
Posted by MADELEINE


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Collaboration Multimetaal Den Helder and Electromach
Explosion-proof material is 24/7-365 on its way to the platforms.
As a leader in the explosion-proof electro technical equipment and systems, Electromach has gained significant experience in Aberdeen in the 24/7-365 accessibility of the offshore. Due to the good experience with this a similar logistic performance will be delivered from Den Helder. This collaboration means a big advantage for the customer regarding to the faster delivery of the materials.
Electromach itself does not handle the 24 hour distribution of the materials to the oil and gas platforms in the North Sea. Therefore, this task has been filed to the 24/7-365 days a year opened Service Provider of maintenance contractor Multimetaal in Den Helder.
Commercial Director Arthur Hulsebos explained that Multimetaal "is a market leader for inspection, repair, maintenance and modification work on complex installations for the offshore sector and other clients". The company has more than demonstrated its added value as a powerfully service-oriented player. The organisation and staff at Multimetaal are specialists in relieving their clients of their concerns, by delivering a very complete range of mechanical, maintenance and installation services, with a reputation on the market based on safety, quality and efficiency. To ensure that every aspect is implemented as efficiently as possible, Multimetaal prefers to deliver the full process, from project management via purchasing, manufacture, offshore installation and logistics right through to maintenance engineering, preventive and corrective maintenance, testing, certification and the turnkey handover of the product or project; and everything, of course, according to the customer's wishes.
"Many staff at Multimetaal are already used to work on the platforms where our equipment is needed, and as a consequence, the logistic administration at Multimetaal is perfectly equipped to make these deliveries quickly and precisely.
Regional Sales Manager for Electromach-Stahl, Wilko Lok, added that the more than 43 years experience acquired by Multimetaal in the offshore industry represents an added bonus. "They know all the platforms and how to reach them. They also have contacts with the logistic specialists and are conversant with all the regulations – in particular those relating to explosion protection – making them our ideal partner in the logistic process." Without a single reservation, Lok also praised the reliability of the Den Helder-based business when it comes to sticking to agreements.
On 10 June, Hulsebos and Beumer, in the presence of Lok, signed a cooperation agreement. Before the signing ceremony, the Hengelo-based manufacturer had supplied its stock of explosion-protected material to the Multimetaal warehouse. "We can deliver on demand within two and a maximum of 24 hours," explained Hulsebos. "The aim of both organisations is to limit possible down-time, so the customer can concentrate on its core activities." "That is what it's all about!", concluded Beumer.


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Chipotle Mexican Grill • Annapolis, MD
Posted 1 month ago
Job Snapshot
Job Description
At Chipotle, we've created something special: a better place to eat and work. Many employees start just expecting a paycheck, but end up with a rewarding career. We provide exceptional training and a clear career path – over 80% of our managers got promoted from Crew.
What's in it for you:
- Tuition assistance (up to $5,250 a year)
- Free food (yes, really FREE)
- Medical, dental, and vision insurance
- Paid breaks
- Paid time off
- Holiday closures
- Full time and part time opportunities
- Opportunities for advancement (80% of managers started as crew)
- Customized college degree programs that can be completed in as little as 18 months, for as low as $250 a year*
- Competitive compensation, including stock and company car allowance for our highest-performing managers (Restaurateurs)
What we're looking for:
- Someone with a friendly, enthusiastic attitude
- Someone that loves to help and serve others (both customers and team members)
- Someone ready to learn how to cook (a lot)
We prepare real food by hand every day in our restaurants. No freezers, microwaves or can openers to be found.
We welcome experienced restaurant professionals and novices alike. We'll provide the training you need to feel confident working at any station – grill, cashier, prep, salsa and expo. We take pride in our exceptional customer service and it's up to each of our team members to create the friendly atmosphere that our customers expect and enjoy. So, whether you have experience as a dishwasher, cashier, server, host, bartender, cook, prep cook, FOH/BOH or no experience at all, we're always looking for passionate and enthusiastic people to join our team.
At Chipotle, you'll be part of a team that is working to cultivate a better world. If that sounds like something you would like to be a part of, apply today.
Requirements (the fine print):
- You have to be at least 16 years old to work at Chipotle
- You need to be able to communicate in the primary language(s) of the work location
*Receive up to $5,250 from Chipotle in tuition assistance and up to $5,185 in federal grants each year. Combined with up to 44 earned credit hours from on-the-job training at Chipotle, you could earn your degree for as little as $250 a year.Primary Location: Maryland - Annapolis - 0840 - Annapolis Mall-(00840) Work Location: 0840 - Annapolis Mall-(00840) 2002 Annapolis Mall, Space 185 Annapolis 21401


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Greenplum, a provider of database software for data warehousing and analytics, has announced general availability of Greenplum Database 3.3. Greenplum Database 3.3 introduces a number of management and operations enhancements targeted at DBAs and IT professionals:
- Online system expansion. Greenplum Database 3.3 introduces the ability to add servers to a database system and expand across the new servers while the system is online and responding to queries. Each additional server adds additional storage capacity, query performance and loading performance to the system. Online system expansion is a key enabling feature within Greenplum's Enterprise Data Cloud initiative.
- pgAdmin III administration console. pgAdmin III is the most popular and feature rich Open Source administration and development platform for PostgreSQL. Greenplum Database 3.3 ships with an enhanced version of pgAdmin III that has been extended to work with Greenplum Database and provides full support for Greenplum-specific capabilities. Greenplum has also contributed these enhancements back to the pgAdmin III Open Source project.
- Scalability-optimized management commands. Greenplum Database 3.3 incorporates a range of enhancements to management commands (including starting and stopping the database, analyzing tables, reintegration of failed nodes into the system) to improve performance and scalability on very large systems.
Greenplum Database 3.3 is supported for production use on SUSE Linux Enterprise Server 10.2 (64-bit), Red Hat Enterprise Linux 5.x (64-bit), CentOS Linux 5.x (64-bit) and Sun Solaris 10U5+ (64-bit). Greenplum Database 3.3 is supported on server hardware from a range of vendors including HP, Dell, Sun and IBM. Greenplum Database is supported for non-production (development and evaluation) use on Mac OSX 10.5, Red Hat Enterprise Linux 5.2 or higher (32-bit) and CentOS Linux 5.2 or higher (32-bit).


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Atmospheric Sciences & Global Change
Research Highlights
January 2007
$1 Million Grant Supports Soil Science for Mitigating Greenhouse Gases
PNNL researchers contribute expertise ranging from basic research to economic analysis
A one-year, $1 million dollar grant awarded by the Robertson Foundation continues the work of a national group of researchers and educators from nine universities and the Pacific Northwest National Laboratory (PNNL) who are committed to developing innovative and practical solutions for enhancing the role of agricultural soils in climate change mitigation. The grant, awarded to the Department of Agronomy at Kansas State University, ensures continued outreach and research efforts by the Consortium for Agricultural Soils Mitigation of Greenhouse Gases (CASMGS) in synthesizing and disseminating their research findings while seeking for the continued support of the group's activities.
The mission of CASMGS is to develop and disseminate the information needed for implementing carbon sequestration schemes that lead to reductions in the accumulation of greenhouse gases in the atmosphere while maintaining or improving environmental quality. Scientists and policy makers rely on results from laboratory and field experiments, as well as computer models, to estimate current and future impacts of agricultural practices on soil carbon sequestration at regional and national scales. Kansas State University Professor Charles Rice serves as the national director of CASMGS. The research consortium has been in activity since 2000 with support from the U.S. Environmental Protection Agency and, more recently, from the U.S. Department of Agriculture.
"This grant will allow us to further our work in identifying and disseminating carbon sequestration and greenhouse mitigation strategies in agriculture while searching for additional funding sources," said Dr. César Izaurralde, Laboratory Fellow at PNNL's Joint Global Change Research Institute (JGCRI), located at the University of Maryland in College Park, Maryland. Dr. Izaurralde is a member of the CASMGS Executive Committee.
"PNNL researchers contribute basic research, expertise in biophysical modeling, and economic analysis in the areas of soil carbon sequestration and greenhouse gas emissions," Izaurralde said. In addition to Izaurralde, Allison Thomson and Ronald Sands from the Joint Institute contribute to the CASMGS effort. From the Richland, Washington campus, contributing researchers include James Amonette from the William R. Wiley Environmental Molecular Sciences Laboratory, and Vanessa Bailey, Harvey Bolton, and Blaine Metting from the Biological Sciences Division.


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About the Show
Downton Abbey, the award-winning series from Julian Fellowes, spans 12 years of gripping drama centered on a great English estate on the cusp of a vanishing way of life. Nearly six years ago, America fell in love with Downton Abbey's Granthams and their family of servants, and has followed them through sweeping change, scandals, love, ambition, heartbreak, and hope ever since. With Julian Fellowes' crackling writing and its stellar ensemble cast led by Maggie Smith, Downton Abbey delivers wit, warmth, passion and a phenomenon that is, at its heart, utterly human.
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However we can get you advance tickets that are cheaper!
Fellowship! the Musical Parody of "Fellowship of the Ring"
at American Theatre of Actors (Chernuchin) 314 West 54th Street (between 8th and 9th)
Click here to submit ticket request via email
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Price - $20.85 each
Dates and times:
Thursday, Oct 7th, 2010 at 8:00 pm
Friday, Oct 8th, 2010 at 10:30 pm
Sunday, Oct 10th, 2010 at 9:00 pm
Wednesday, Oct 13th, 2010 at 8:00 pm
Saturday, Oct 16th, 2010 at 8:00 pm
Sunday, Oct 17th, 2010 at 1:00 pm


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Miley Cyrus, Her Strange Outfit + Tongue Brave the Rain in Paris [PHOTOS]
Miley Cyrus, her strange outfit and her tongue braved the rain in Paris, as she visited NRJ Radio for a little chit chat today (Sept. 9).
The twerker is releasing 'Bangerz' in a month, so she is out there promoting the heck out of it. With a Chanel bag, flared black slacks and a cropped top with sweater-like shoulders and leather detail, Cyrus flashed that famous tongue of hers and was shielded from the rain, thanks to bodyguards holding her umbrella! Diva.


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25th Anniversary Celebration
On the morning of Saturday, July 18, 2015 KNC celebrated the 25th Anniversary of Kishwauketoe Nature Conservancy. As part of the celebration we had guided tours, refreshments and entertainment. We also heard from and paid tribute to the many individuals that have contributed to the success of Kishwauketoe Nature Conservancy. All year long, we will be showcasing the restoration work that we have completed during this 25- year period that has been completed by with funding through grants and donations from the entire Geneva Lake Community, including individuals and organizations spearheaded by The Friends of Kishwuaketoe group as well as thousands of volunteer hours as well as summer interns that we hire each summer.
Kishwauketoe is open 365 days a year, and being a nature conservancy every day brings a new experience. However, throughout the year many events are planned. For trail map, prairie plants check out our maps and directions page. For the most up to date information please "Like" the Kishwauketoe on Facebook….
Making A Difference
At the Kishwauketoe Nature Conservancy, not only do we cherish our volunteers, we couldn't do what we do without them. We rely on generous, dedicated people to help us achieve our mission— Insure the protection of this shore land-wetland area for future generations….
Did You Know?
Kishwauketoe is a place to enjoy, visit, and volunteer. After all, being the largest watershed on Geneva Lake, it is very hard to see so many natural environments in one place. In fact, today Kishwauketoe represents a rare and evolving lakeside ecological area open 365 days a year….


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A basketball camp for girls curently in grades K-7 will be held at VCHS from May 21-24.
The camp will teach the fundamentals of girls basketball, and will be led by VCHS coach Michelle McNary.
The camp will be held from 4-5:30 p.m. each day, and the registration cost is $30 for individuals and $25 for each additional child within the same family.
Early registration is appreciated.
For more information, contact McNary at 267-7047.
The makeup softball game between Vandalia and East Alton-Wood River for Tuesday has been postponed. A make-up is to be announced for the game that was originally scheduled for April 13.
South Central has canceled home baseball and softball games for Tuesday afternoon.
The baseball game scheduled for Tuesday between St. Elmo and St. Anthony has been canceled.
The Vandalia baseball game at Greenville, and the Vandalia softball game against Greenville scheduled for today have both been canceled.
The baseball game will be played in Greenville on Tuesday, weather-permitting, and the softball game will be made up on Thursday at 4:30 p.m. in Vandalia.
The softball team plays at East Alton-Wood River on Tuesday in a makeup game from earlier in the season.
BROWNSTOWN – Running around his grandparents' living room after hitting imaginary home runs some 15 years ago was just a preview of what was in store for Brady McDowell's life.
The Brownstown senior hasn't stopped hustling since, and now pays tribute to his late grandpa, Dale McDowell, every time he cranks one out of the park.
There was always a wiffle ball in a vase at grandpa's house, McDowell remembered, but little did he know that the make-believe games from his childhood would become his reality.
Vandalia native Josie Earnest appeared on national TV on Tuesday, after making the finals of the United States Bowling Congress Queens Tournament.
Earnest, a No. 16 seed in the Texas-based tournament, was matched against (4) Liz Johnson, an 11-time Women's Professional Bowling Association winner, in the first-round of the TV finals on Tuesday.
In that match, Earnest, who was making her first appearance in the Queens Tournament, lost despite rolling a 223. Johnson had a 268, the second highest game of the night.
GREENVILLE – Battling harsh weather conditions last Friday, both Vandalia High School track teams placed third at the Comet Relays.
Despite temperatures in the 40s, blustery winds and pockets of drizzle, all of Vandalia's athletes were there to compete, and several of them were rewarded with personal-best times.
Junior Austyn Krueger had two of them, running her leg of the 4X800-meter relay in 2:43 and her leg of the 4X400-meter relay in 1:08.
Vandalia never was able to get too far ahead at any point in Tuesday's game with East Alton-Wood River, leading to a 6-2 loss, the Vandals' ninth in a row.
Four times in the game, Vandalia had two runners on base with two outs, and they could only capitalize twice, once in each the fifth and sixth innings off of Mike Sabatino, who has signed to play college baseball next season.
"That kid is one of the better pitchers in the conference," said coach Luke Hohlt. "We went up against another top guy.
ST. ELMO – Senior Ben Sperry pitched no-hit ball for the first three innings during a 10-4 win against Sandoval last Thursday that pushed the Eagles' winning streak to six games.
Wins against Mulberry Grove, Christ Our Rock Lutheran and Stew-Stras on Monday and Tuesday kept that streak alive, and gives St. Elmo (15-6) victories in 13 of its past 15 games after starting the season 2-4.
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The Leader Union is your source for local news, sports, events and information in Vandalia, Il, and the surrounding area.


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More than 25 years ago it became apparent that SAB expenses would eventually outstrip its earned income and its annual fund raising capabilities combined. The Board of Directors, many of whom are still active in School affairs, recognized the need to build a strong endowment that would produce income to fill the envisioned gap. Building this endowment has been a major effort ever since.
All gifts to the endowment are invested and the School then draws down funds every year to help meet its annual expenses. Because of this, any contribution to the endowment means support for SAB in perpetuity. Gifts may be designated for any number of specific purposes – student scholarships, faculty salaries, Student Life programs, etc. – or given simply to support general operating expenses.
For more information about contributing to SAB's endowment, please contact the Individual Giving office at 212-769-6614 or firstname.lastname@example.com.


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I am contstantly bombarded by the Chinese trying to get our business to sell Chinese knock-offs and I won't touch them with a barge bowl. If collectors wish to go this way, that is of course their choice.Dean
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Interested in learning about Food Photography? Read on for some introductory tips.
Visit any bookshop and head for the cook book section and you'll be overwhelmed by the array of books filled with scrumptious recipes accompanied by wonderful photography of the meals being written about.
Colorful stacks of vegetables drizzled with rich sauces on a clean white plate with glistening table settings – you know the shots. Sometimes the photography is almost the true focus of the book with the recipes taking a secondary role.
But how do you photograph food and get such great results?
Treat the food you're photographing as you would any other still life subject and ensure that it is well lit. Many of the poor examples of food photography that I've come across in the research for this article could have been drastically improved with adequate lighting. One of the best places to photograph food is by a window where there is plenty of natural light – perhaps supported with flash bounced off a ceiling or wall to give more balanced lighting that cuts out the shadows. This daylight helps to keep the food looking much more natural.
Pay attention not only to the arrangement of the food itself but to the context that you put it in including the plate or bowl and any table settings around it. Don't clutter the photo with a full table setting but consider one or two extra elements such as a glass, fork, flower or napkin. These elements can often be placed in secondary positions in the foreground or background of your shot.
Food doesn't keep it's appetizing looks for long so as a photographer you'll need to be well prepared and able to shoot quickly after it's been cooked before it melts, collapses, wilts and/or changes color. This means being prepared and knowing what you want to achieve before the food arrives. One strategy that some use is to have the shot completely set up with props before the food is ready and then to substitute a stand-in plate to get your exposure right. Then when the food is ready you just switch the stand-in plate with the real thing and you're ready to start shooting.
The way food is set out on the plate is as important as the way you photograph it. Pay attention to the balance of food in a shot (color, shapes etc) and leave a way into the shot (using leading lines and the rule of thirds to help guide your viewer's eye into the dish). One of the best ways to learn is to get some cook books to see how the pros do it.
One tip that a photographer gave me last week when I said I was writing this was to have some vegetable oil on hand and to brush it over food to make it glisten in your shots.
A mistake that many beginner food photographers make is taking shots that look down on a plate from directly above. While this can work in some circumstances – in most cases you'll get a more better shot by shooting from down close to plate level (or slightly above it).
Really focusing in upon just one part of the dish can be an effective way of highlighting the different elements of it.
Having steam rising off your food can give it a 'just cooked' feel which some food photographers like. Of course this can be difficult to achieve naturally. I spoke with one food stylist a few years back who told me that they added steam with a number of artificial strategies including microwaving water soaked cotton balls and placing them behind food. This is probably a little advance for most of us – however it was an interesting trick so I thought I'd include it.
I'm certain that DPS readers will have plenty more tips on photographing food – feel free to add your tips in comments below!
Cupcake shot needs fill light from the right and a lesser exposure because the frosting is way overexposed.
I just love that shot with the sprinkles - looks decadent!
Great tips,also I have a problem with lighting when I cook at night.
I am trying to improve my food photography.But ,I feel it is difficult.I feel my photos are not nicer,though I tried much hard... :(
Thanks for sharing, useful tips :)
these are nice tips, but what kind of light can/should you use for shots of food when you are taking them at night, when there is no natural light? any tips on what you should change in the camera to get the kind of shots you see on food blogs and in cookbooks? is it only macro? im new to dslr and i got a nikon d3100 for xmas. i love cooking and up until now, i have only been using a point and shoot digital camera to document my pics but they aren't very good. i know the camera doesnt make the picture but the one taking it, so any tips on apperature, iso, shutter speed, what kind of light is appreciated. any links would be good too.!!! thank you
These tips are great and will help a great deal with my food hubs to give them a greater appeal.
I have changed my style of photography and it does help.
Practical tips indeed! :-)
Philippine Food Photographer http://michaelanthonysagaran.com
Thanks for some great tips. As an editor of a stock food site I can say that shooting food images isn't always that easy. Many amateurs could definitely need these tips to increase the value of their shots.
Nice intro to food photography. One tip for steam: dry ice works well and lasts longer.
Beautiful food photography where the food is the star. Loving it!
Thank you fro the wonderful tips. I'm a total beginner when it comes to food photography, but I have experience shooting people. This is an entirely different world! Thanks!
These are all great tips for food photography!
The lighting in the top photo is amazing. Very talented food photographer.
Great tips and links to more articles. I just started food blogging and this information will be so valuable! I'm also learning all the ins and outs of my Canon S90, have not graduated to a big fancy camera yet. Thank you!
Funny I just read your ProBlogger book (on my Kindle, awesome) and then I stumbled across your website. Good tips. I like the advanced tip about the cotton balls. It's hard to find advanced tips. I'm wondering about lighting though. With the darkness of winter, I'm having trouble with just kitchen lighting. Are there amateur (like purchasing from the hardware store) lights would be easy to purchase and set up for winter kitchen photography?
Great tips! Do you have any advice for photographing frozen food?
This post is a great companion to the latest series running monthly on my blog, devoted to Food Photography.
The 1st post of the series Food Photography #1: Creating texture & depth, readers can feel free to comment / ask questions and request the next topic for post #2.
I will recommend this page as a good read - great info in the comments as well.
Did anyone happen to catch in #6 the "more better"?
Food photography just makes me want to eat more LOL
Contact the company that prints the packages. Have them send you a selection of their best and cleanest packages - unfolded and with protective paper between each so they do not rub together in shipping. These will be your "hero" packages. Select the best for your photography and the second best as your camera stand-in to use for lighting tests.
You do not want packages that have been boxed, shipped to a retail store then been put into a display freezer. These will inevitably show wear and tear marks in the photos. Also you do not want packages that have been frozen and thawed as they are not likely to look crisp in your final photos.
Remove the product from it's normal retail package. (I assume it is sealed in plastic.) Let it come to room temperature.You may need to do this step with several to get the best looking ones. If the product is frozen it's going to "sweat" when the cold meets room air. Put the selected product in a Zip bag that is marked "DO NOT EAT!"
Set up your lighting and props using the stand-in package.
When you are ready bring in the "hero" package, insert the room temperature food and create your photographs.
BTW, there are several excellent books on preparing food for photography. I recently purchased several from Amazon Books.
The most recent arrival is:
"Food Styling for Photographers"
by Linda Bellingham and Jean Ann Bybee
Focal Press
I also suggest:
"Plate to Pixel - Digital Food Photography & Styling"
by Hélène Dujardin
Wiley Publishing
"Food Photography - From Snapshots to Great Shots"
by Nicole S. Young
Peachpit Press
I hope this helps you.
Hello! Great Article!
Any tips or advise for pictures of FROZEN seafood products....??
Problem A: The product must be inside of the packaging (is for a catalog and website)
Problem B: The packaging (Bags) has a window, and the product inside must look good.
I thought about treating the seafood with chemicals to make them resist (And not sweat) inside of the bag.... any ideas? PLEASE HELP....
Thank you.
Food photography is the next in line for me aside from wedding photography and portrait. Thanks for the share.
Hi Guys
Great advice about continuous lighting for food shits,flash will not work, also canon 100ml macro is the perfect lens( useing a 5 d of course) check out my food shots on my website.
Another way of bringing in the steam element is to burn incense sticks behind the dish. It works well and because of the steady flow of very thin smoke it allows for for ample time to shoot.
Loved the article. Just right for the beginner - not too much detail. I'm waiting for my cotton balls to come out of the micro!
finally ! food photography section! YAY !!!!
please please please post more for this subject :D
i'm currently learning by doing and most of the time, i'm out of creativity
Absolutely agree to the comments made. Me and my fiancee tried a little on the food part.
Agreed, Michael's effort to getting his point across came off a bit a-hole'ish, but to his credit, if your going to post something (on an 'educational' site) take some extra time to spellcheck it for the courtesy of your readers.
And as I noted earlier, since this post is really just recycled (with no updates) the author could have at least made a second pass to clean up the grammar since no effort was made to address any of the previous comments on the thread.
Good Call Todd.
since i'm fairly new at this I would love to see the "do" and "don't" example photos of each point. #1 an example with so-so lighting and one with good lighting. #2 examples of good props vs not so good. #3 Well, that one is pretty self explanatory. #4 example a good "style" and a poor "style" You get the picture. I love the tips but would love to see more visual examples.
Hope you do some more articles on food. Cooking and photographing is my hobby. I am slowly improving and this article was helpful.
Very helpful. Thanks for sharing so generously.
I agree with Todd. Lets keep this to photography. Subscribe to another site if language is your thing. I have been capturing food for a while now and could still take something from this post. Thanks Darren
Great tips here as always. As a food photographer, I'm always looking to improve and this was useful.
Michael Padnos, maybe you should learn to read and write English properly before you go and critizice the author of this post. Your lengthy and uncalled for post was full of grammatical errors and it made me laugh that you actually had the nerve to try and correct his English. Obviously English is not your native language. If it is then you need to go back to school. Does it really matter if he made a few spelling errors? They put this article out to help others in learning about photography...not about having technically correct paragraphs and English structure.
Nice! My fav food pix come from http://www.spabettie.com and http://www.loveveggiesandyoga.com/ - ALWAYS stunning - thanks for the tips! I'm a newbie, but I think my pix are slowly getting better - I think... Not great, but better LOL.
Please comment. Thanks
I'm new to dslr photography, but not new to food. I look forward to documenting my creations.
Thanks for the tips.
This was taken at a cafe in Dallas. Hot and cold chocolate milk. Delicious!
For such an important part of Photography, this article does not even come close on what it takes to photograph food. Under Macro, a list of lens should have been listed for example the Nikon 105mm 2.8 which is the lens of choice for food photography. No mention of Fish eye lenses which are perfect for vegetables and most important of all- lighting food should be done like "continuous Lighting". The article has good points but too much is not mentioned here.
This one is a bit off the wall!
Michael, the first sentence that you typed has a typo:-) Awesomely ironic.
"Food doesn't keep it's appetizing looks for long so as a photographer you'll need to be well prepared and able to shoot quickly after it's been cooked before it melts, collapses, wilts and/or changes color. "
This may be the single worst sentence I have ever seen on this siie.
First of all, you mean its, not it's. (The apostrophe is only used to abbreviate two words -- it is or it has -- not as a possessive.
Second, this is te definitive run -on (and in this case, practically incomprehensible) sentence. How about:
Food doesn't keep its appetizing looks for long. As a p., you'll need etc.
But best of all, how about this:"
(First praagraph. The subject is the food.)
Food doesn't keep its appetizing looks for long: it quickly melts, collapses, wilts and/or changes color.
(Second paragraph. The subject is now the photographer.)
"As a photographer, you'll need to prepare metiuculously for this rapid decline and act quickly to capture your subject at the moment of its most perfect lusciousness."
I understand that we're photographers (and you're a very good one) and not writers, but if you want to be read, you have to be at least MODERATELY literate.
Be kind to your readers! Be careful about your grammar!
Great post. I am glad someone did a feature on "food photograph", which requires a separate attention :) Nice tips!
Is it common practice for this site to 'recycle' posts? I'm relatively new to dps, but thus is the first time I've seen a post I've already reviewed back as a headline.
Perhaps I should continue my search for an instructional guide/site.
Biggest question: are there really no new posts that you have to recycle?
Mr Magoo - feel free to share some of yours if you like - link up so we can see how its done :-)
If you happen to be photographing food in a more public place, such as a food vendors stand, a little background can help.
Thanks for your insight!
My first try so isn't that good. .
Can you please tell me what lens you recommend for food photography?
Thank you.
Pity. Good tips, but no backed up with good photos. 2 out of 3 shouts are over exposed.
Because I today are going to shoot some food photographs for a friend of mine at his restaurant, this blog came in handy! Thank you.
Very useful article. Learning how to light food with more 3 dimensionality has been my recent goal and I found that diffusion light through white matting or wrapping paper (not sure if right description, but two sheets) works well. Learning that less direct light and more diffused light increases 3 dimensionality is my two cents.
o At food subject distances, you don't need a large aperture for shallow DoF.
o Attend to a given lens' MFD -- an 85mm f/1.8 prime, eg., isn't going to focus closer than about three feet. Depending on what you're shooting, this can be a problem.
o For shots where you do want the subject mostly in focus, eg. perhaps a pie, a tilt/shift lens can be invaluable. They're specialized, though, as well as pricey and have a learning curve. An inexpensive entry path can be an older eg. Minolta mount lens adapted to whatever you're using. These are always MF anyway so the loss of AF with an adapter isn't an issue. You'll likely be shooting full manual, but pies tend to be patient posers.
o For stealth restaurant use, you don't need a full-size tripod. There are inexpensive tabletop units available in the $20-30 range eg. Gorillapod. Turn any audible beeps off and use a timer or radio trigger.
Hi there
Thanks for the great article on food photography. That article you list in the "PS", though -- I couldn't get the link to work. Is this the one you mean: http://www.choice.com.au/reviews-and-tests/food-and-health/labelling-and-advertising/marketing/food-styling.aspx
Patrick is right about the small depth of field - it's a technique that brings eye-catching results, and seems to be all the rage in food photgraphy nowadays.
I love bringing out texture in food shots. One way I do this is with side or back lighting, and using mirrors or white reflectors opposite the light. I sometimes like using a lace curtain panel as my light diffuser too because out creates a sparkle effect that really makes meat dishes look even juicier and scrumptious. [eimg url='http://c.photoshelter.com/img-get/I0000G_vOXFNQES4/s/500/I0000G_vOXFNQES4.jpg' title='I0000G_vOXFNQES4.jpg']
Cool post. Its all about practise - change angles , lighting set ups and you will get there.
A nice intro into the world of food photography. The one I get all hung up about is lighting. Great light makes for great shots.
Don't forget wide-open aperture! Small depth of field seems to have worked in all the examples above. It focuses on one portion of the food, which is usually enough. No need for a medium format camera. Usually a good 50 or 35mm lens (f1.8) will work great on an entry-level SLR.
Great tips. Thanks!
Fantastic article packed with tons of great info....Thanks so much!!!
I have tried. I wish it was soooo easy. For good food photos get a medium format camera.
For a nice steam effect on some food dishes try dry ice with a drizzle of water over it.
Some good tips there. There's a lot more to food photography that simply making a meal and pointing the camera - some of the tricks of the trade are very strange indeed.
This is really helpful lesson, thanks so much for your great tips.
Great article and great tips. This helped because I needed to work on how to use lighting better. Luckily, I haven't had any restaurant staff member tell me to stop taking pictures even though I whip out the bulky DSLR camera to take picture (including an obvious mounted flash for terribly low lighting conditions) and I don't bother to be discret. I haven't gone so far as to whip out a tripod even though my friends suggested it.
Hi guys, I'm using a plain-simple point-and-shoot (Fujifilm F31fd), it has semi-manual controls. Under what settings should I set the camera on? This model also doesn't have I.S. and therefore is quite troubling shooting under low-light circumstances, any tips to compensate for this upset? Thanks.
very helpful tips
[eimg link='http://www.flickr.com/photos/themainingredigent/4882637657/' title='burger day' url='http://farm5.static.flickr.com/4118/4882637657_6cf2dd3b4d.jpg']
Very cool article! I'm having a lot of fun with my new Canon 7D and 50mm 1.4 lens, perfect for food!
Thanks, great simple tips. Am doing my first lot of food photography for my brothers new food venture and am slightly nervous, it's the issue of trying to make the food look inviting, but i will take your tips and see how i go :)
hmmm....................delicious.its so informative article.like it........
Another good article. Macro shots are definitely interesting for food shots.
[eimg link='http://www.flickr.com/photos/scottmichaels/3819600580/' title='Cupcake Macro' url='http://farm3.static.flickr.com/2482/3819600580_d5c6f616fe.jpg']
Just completed my first full food shoot. Wow...long day. It was a lot different than I expected it to be...meaning that I really enjoyed it. I'd love any feedback.
Thank you!
Great, great post.. So great I just signed up to get your newsletter and can't wait to see what else I can learn. Just got a Nikon D70 and so excited to learn how to take photographs, especially of food.
Good points. Here are my experiences with food photos:
Use macro - get one good point to focus on - to bring out the texture of that ingredient.
Click the food object from an angle which you can see while eating or in general display - makes it more appetizing to look at.
Use natural light as much as possible for most compositions or use a light box.
Take many shots with various DOF and angles. Something that looks great on your viewfinder will look different on the computer screen and vise versa.
Clean the backgrounds, cutlery, etc to the best shine. This reduces post-prod work.
hmm.. still thinking.
thanks! a great blog and wonderful tips. i really love cooking and taking photos, and really want to learn more about food photography!
I am seeking for a great solution (at good value $$$) for
close-up food photography in low light conditions: for ie, at restaurant dinings with very weak light and yet get sharp clear close up detailed pics from such condition with no use of flash.I bought the 550D but now I am searching for the right lense to go with it: What do you think of a 60mm f2.8 paired with the 550D? Any better suggestion given what I want to do?
Also: Would the 550D paired with a 60mm f2.8 make superior low light macro food dinner's food pics than a Canon 350D paired with a Canon EF 50 mm f/1.4 lens?
PS: I do understand the necessity of a tripod, but most restaurants will never accept that I get in with a Tripod. I haven't yet used that Canon EOS 550 (just have the body and I am now planning for the Lens), but if this is going to be shaky enough to the point that taking photos without a tripod would be impossible, please let me know: I will return the digital SLR.
Thanks to all for your replies.
I would suggest a dry ice ? how about that ?
Hey Darren,
Really great tips there buddy. But just have a question which if you don't mind might be more specific.
I currently have a chocolate bar which i'm running myself and baking on my own.
Living out here in Thailand food photography is hard.
This is more of a hardware question.
For chocolate pieces, i'm currently using a Canon D450. What lens is best suited for chocolate piece (truffles) photography?
I also thoroughly enjoyed the introduction to photography.
I love taking pictures of food 'yummy' 'colorful' food, the best part is eating the food after the photo shoot.
Please feel free to look at my website http://www.spacephotography.com.au if anyone requires food and or product photography I would only be too happy to help.
Nice introduction of food photography. I like every point except steam. Steam always fogs up my lens. So I dont like taking pics with steam. A similar topic is also covered at http://desigrub.com/2010/03/taking-studio-style-photos-on-your-kitchen-table-part1/ . Love to hear comment on the article.
Have a look at food marketing using photo and film, at Food marketing with photo and film. The moral of the text is... don't believe everything you see - a healthy dose of skepticism is useful!
This article is full of errors! Please proofread.
Great article. While I've been involved in a photography related business for quite awhile now, I am just now starting to really get into the art of photography itself. Food photography is definitely one area that I have been interested in trying my hand at, so I will definitely be putting these tips to good use.
Good stuff! My problem is that I actually eat what I cook and most of my photographed meals are at dinnertime with three kids running around, so I do the best I can what what I have, but yea, the background could use work as well as the lighting. I'll definitely take some of these tips into account though. Thanks!
@John -- I met your son Johnny when he was down here in Charleston for the Food and Wine festival. You can use a light box, no problem. Since I assume you'll be in NYC shooting his creations you can pick up a lightbox at B&H Photo.
trying my hand at food photography
From Munnar-Alleppey
i'm generally impressed with food pictures that appears for Pizzas, fruits and pastries. so i tried my hand at it for the first time. please comment on my picture that i've attached along with this.[eimg url='http://picasaweb.google.com/lh/photo/ECRfLXwYJ3mStW6C_KXdRw?authkey=Gv1sRgCJ-Mia_tjOyXgAE&feat=directlink' title='ECRfLXwYJ3mStW6C_KXdRw?authkey=Gv1sRgCJ-Mia_tjOyXgAE&feat=directlink']
I am trying food photos. It is tough to avoid yellow light at night. Wjhat soprt of lights can you buy that are cheatp that mock daylight.
Hi, in reply to John luzzin, yes by all means use a light box to photograph your sons creations. I use a portable lightbox to photograph food for a website. The lighting is always consistent and the focus is on the food itself. Try from all angles, eg looking down at the food, down close, using macro, and also focusing on a particular piece in the dish. Against a white back ground the colours in the food look brilliant. This is the website I take photos for http://www.eatout-brisbane.com.au.
Cheers. Thelma
Great starter article. I started doing a few food product shots and picked up some "juicy" tips from some experienced pros. For mouth watering beef, cook partway maybe to a strong pink "rare" and then add emphasis with a handheld propane torch and baste with motor oil (not the used kind). For evenly spaced "grill" marks use one of those electric charcoal starters. Substitute milk in a cereal shot with white glue thinned with water. Add a fresh picked look to produce with spritzes of water mixed with glycerine. This is a good technique for flowers, too.
Trengove Studios in NYC is one of several unique places that specializes in making excellent food props. Among them are acrylic "pours," spills, splashes, and drips. They sell and rent many food props including hand crafted ice out of acrylic and glass, and some nifty props that simulate frost, drips, and condensation on glassware. They also make resin fruit, foods, and even sushi.
Thanks for all the tips, this is a fun thing to do, but not an easy task.
After trying to do it myself, I really found out how good the pros are, they make it look so easy.
Hi, My Son is Johnny Iuzzini, reknown Exec. Pastry Chef in NYC, I would love to be able to shoot his work, can I use a light box in the kitchen since there is no natural light to work with? I shoot a Canon 50D and have a vast variety of lenses including a 100mm Macro lens.
Thank you,
John Iuzzini
This tutorial really helps me a lot. Thanks for sharing.
Thanks for this nice article! I do people photography and some products, and I enjoyed thinking about the similarity and difference between food and handbags, shoes and jewelry...
Exceptional content, thanks for that. For your readers, I blogged a series on this subject, interviewed some really talented food stylists for super tips and tricks: http://worththewhisk.com/category/food-photography-1-0-1/
Ohhh I am a traveler and I love taking photos of the food I eat. They don't turn good. :( But I am willing to learn. Thanks for this great article Darren.
I forgot to mention . my budgets are around 3000-4000 CAD
I am expanding my love for photography ,and engaging myself with good pair of canon DSLR with few sets of lens and filters .I may use these photos to put in menu or website or even blow up make hoarding
.So I a looking for 21 mp camera with lens and filters .Please advise or suggest me with model numbers of camera bod ,filters,lenses etc.
Thanks in advance
A very good article Darren.I would love to see more article and tips.Thanks.
Suresh Sharda
I'm new to photography. I'm still learning about the where light should come from and how it works. Although there are a lot of food stylists tweaking your photos to make it look great, I want a "what you see is what you get" food photos. Thanks for the tips.
Good article.
Years ago I worked with a great food photographer. It was amazing what he and his wife would do to get just the right image - it was like magic!
One thing to remember with food photography is that you don't have to eat it. That means you can prepare food different from the way it would be cooked - and food stylists do exactly that. Want a great looking 1/3 pound hamburger - try lightly boiling it and creating the color articially with a paintbrush and gravy mix. Want great looking whipped cream - try mayonaise or shaving cream. Blanch vegatables to get that bright color.
There are dozens of tricks of the trade to create those mouth watering images of food.
Lots of good information. I have gotten some ideas for doing some food shots as well as ring shots from this article. I think the best peice of advice given was not to get to much on the plate.
Thanks for the greate article. I'm from Yangon , Myanmar. I'm learning food photography from your article.
I'm food writer and I do my own photography for my receipe.
You make it sound easy and look so good.
I am a huge fan of taking pictures of food. I had to buy a 500 GB external hard drive to accomodate my Cuisine album. Is there a way to get critiques on some of my shots?
Thanks for makeing me think again! You make learning so interesting and your writing style gentle and very funny! Thanks again so much, will be reading more.
What a great article! This is filled with wonderful tips for a novice like me. I especially like the idea of enhancing your food!
Any of you interested in using these great tips on a few of my ORIGINAL recipes? I'm well published and my articles/recipes can be found online. If you snap the pics you'll get credit and notariety. I will submit the recipe and photo with your name on it.
I have one word for these photographs = spectacular! I run www.foodsnappers.com, check it out I think you'll be interested!
Hey I found this great contest offering many prizes from all the sponsers involved.
They are looking for the " BEST LOOKING FOOD FOR 2009 "
Take a look at the following site for all the details. good Luck
Thanks for some great tips! I love to cook and I like writing down my recipes to share with others, the one thing that has been lacking is good photos.
Great article! Very good tips!
Great intro, I am really trying to develop my use of colour and also props in my food photography, a good example of props below..
Hi there,
I was wondering anyone out there can reccomend a food stylist/photographer for some 'ice cream' photography?
we have an organic ice cream shop in Lakes Entrance (VIC) and are in desprate need for new lightbox menu photos.
Kind Regards,
Sallie Jones
0412 180 840 / 03 51 552972
I took this GREAT class over the weekend. I think you guys might really enjoy it. Have a look. Here is the link
Not for nothing, but all of your examples are poor.
I've not used this technique to create "steam" but have been told it works: Liquid Titanium. Use an eye dropper to put a couple drops of the fluid where you want it and when it vaporizes it is supposed to look like steam. Don't eat the food.
I've also used this simple rig:
* get a cheap styrofoam or paper coffee cup & a lid
* put a flexible tube from an aquarium supply or hardware store into a hole in the side of the cup
* add a couple ounces of water and some dry ice to the cup
* put a lid on the cup (important)
* position the cup above what you are photographing and the cold "steam" will flow down and out of the hose
* place the hose where you need the "steam"
* backlight the "steam" with a dark background so it will show up better
I know food stylists color strawberries with red lipstick to look them look really yummy.
Remember if you are photographing the food as an advertising illustration you can't change the item itself as that would be false advertising. But there are no rules about making it look good with props or location.
The best thing about learning about food photography is you can eat your mistakes!
Food photography is a great pastime! There are so many ideas enter the head at the kitchen! And so many ways to experiment.
It can dip you into photography. It teaches how to use light, composition; it force you to learn your camera, lenses.
It's cheap, it's rather simple, but can bring you gorgeous results. By the way, good photos (with good ideas of course) can benefit you at stock agencies.
Great, handy tips! Thanks a lot!
Thanks a lot for the tips! It's helped me so much! Very specific and great results!
Thanks for the hints and tips, they are very useful! What I also noticed is that you don't always need to get a photo of the full plate. I've done a few food shots lately where I left out a great deal of the plate, but still showing the main part of it. It looks quite fine, if I may say so.
I am loving this site! Thank you.
I am always looking for great shots of food, with recipes and very good instructions for Donne Tempo (http://www.donnetempo.com) a woman's lifestyle, travel and culinary magazine. The pictures could be to accompany a restaurant review or something you have created on your own.
If you would like to contribute please feel free to email me at firstname.lastname@example.com. Some great tips. I would also ad learn how to soft focus the backgrounds of your photograph and use backgrounds such as the fire in this shot of lamb steaks taken at The Hotel Jerome, CO. http://www.donnetempo.com/travel/colorado/0208co06.html
This photo was taken in a dimly lit room with no external light. It was quite a challenge.
Hope to see you all on the digital highway.
Jacquie Kubin
Donne Tempo Magazine
Hi, I wonder if anyone can point me in the direction of a good photographic agent in Melbourne - looking for representation for my food photography. Examples of my work can be seen at www.sassyphotography.com.au
great advice! thanks!
Hi, I wonder if anyone can point me in the direction of a good photographic agent in Melbourne or Sydney - looking for representation for my editorial and commercial food photography.
Good tips.
i will use some of your tips for my presentation and research paper!!!
Thanks for the info. Iam a photography student at Westminster and the tips on this website and the links have been helpful. Thanks again
WOW !! Great Tips !! Im new in this food photography thing, is there any other website that i could visit for more tips like this ?
I was wondering if you wanted to trade links. I am a food photographer
in Manhattan and like your content. Bill
I'm really picky when it comes to food, but the couple over at deliciousdays.com make me hungry every time I visit. Their food blog is full of beautiful pictures, and should serve as an inspiration - for photographers as well as aspiring cooks!
When lighting food the best option is to use a softbox above and slightly behind the subject, possibly using a reflector at the front to bounce a little light back to lessen the shadows. If you really study food photography you will notice from the shadows that this is the lighting setup used
I think you should add more informatoin about your schooling and how you find a job for this career/hobbie
Thanks for the help, this was really nice to look at before doing my role of B&W fruit!
Thanks for these tips. It's much easier to set up the shot correctly than try to manipulate your mistakes out with the cumbersome PhotoShop. I'm VERY slowly improving. Getting to know my camera has been the most important thing for me so far.
I found the ideas and tips offered here both useful and easily mastered by a novice ...
This is one "dchool" to which I will return for advice as long as I take photographs, which, hopefully, will be a lifetime pursuit!
Check out http://strobist.blogspot.com to get the lowdown on how to light all kinds of things (including food shots) with a couple of small strobes. The guy is amazing, and is willing to teach everyone about how to get the same results he does. Don't miss the Lighting 101 school, in the sidebar links.
"Pay attention not only to the arrangement of the food itself but to the context that you put it in including the plate or bowel and any table settings around it."
hahaha 'bowel'
might need an x-ray for that shot!
sounds like a post-consumption picture
Nice article, I'll try with my brother who is cook.
just one question: what kind of lens would be appropriate?
I don't have a macro. but I have a 10-22mm ; a 35mm ; a 50mm and a 70-200mm.
Thank you for all these great tips and tricks.I've just recently bought a new SonyDSC-H2 Digital Camera and I'm so excited . Can hardly wait for every week's new technics and tips.
Thank you DPS for a great Web Site
Great Article.
I have many times, but did not get the expected resluts.
This article would surely serve to enhance.
Backlight! Big diffuse backlight!!!
Daylight is great :-)
Shoot wide open for smoothly blurred backgrounds and to enhance the point of focus.
Probably a myth but for flowing water type shots, the pros would use Cointreau as more natural looking substitute - so be creative:-) Love the typo!
Brilliant Article Darren love it Thanks :)
Excellent tips! I've also found that some of the better photos I've seen/taken are the ones where the food/subject isn't fully in frame. This works particularly well with larger plates of food or individual dishes. I tend to shoot this way the most when I eat Asian foods.
Oh, it also helps to have a full stomach when looking at food photos...drool can be so hard to get out of a keyboard...
A lot of good advice! I would also like to add that it's important not to mass up a lot of food on one plate, it's often much better just to shoot the specific food that you want show without the side dishes on the same plate if you get what I mean!
Heidi of 101 cookbooks wrote some food photography tips a while back: http://www.101cookbooks.com/archives/001451.html
When I was doing my travel blog, I was taking pictures of my meals, but poor lighting in restaurants or the need to take quick/secret photos made a lot of them underlit or washed out from the proximity of bright flash. Here's another article from the San Francisco Chronicle I mentioned in one of my posts: http://www.sfgate.com/cgi-bin/article.cgi?f=/chronicle/archive/2006/09/27/FDGHVLBUIC1.DTL
This is perfect! I have been wanting to take pictures of some new recipes I've been trying. However, I figured they would come out less than appetizing. Maybe I can pull off something decent with these tips!
Take care,
Great blog. However, I suggest you make a correction in point 2. The last word of the quote below is hopefully incorrect.
"2. Props... Pay attention not only to the arrangement of the food itself but to the context that you put it in including the plate or bowel".
Great article man! I'll be testing out some of the tricks and techniques when I go on holiday in a few weeks time. :) Keep up the great work!


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Adam Yauch, also known as MCA of Beastie Boys fame, died Friday after a three-year battle with cancer, according to Rolling Stone. He was 47.
As you'll be able to see in the video below, Yauch was diagnosed with cancer in 2009 when doctors discovered a tumor in his salivary gland. At that point, the Beasties delayed a tour and an album release so that Yauch could be treated.
The band released "Hot Sauce Committee, Pt. 2" last year to mostly favorable reviews.
Yauch co-founded the Beastie Boys in 1979 with Mike Diamond...


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Boris is a SQL Server Consultant and Pluralsight Author from Bulgaria who you can regularly see speaking at conferences all across Europe. He is also training companies and students in the "Art of SQL Server" and loves to share his knowledge online as part of podcasts, webcasts or on his blog – http://borishristov.com/blog/. The fastest way you can reach him is on twitter where he writes under @BorisHristov and you can even join him for a SQLHangout which are video conversations that he hosts with people from the SQL Server community.
SQL Bits was started by a group of individuals that are passionate about the SQL Server product suite.
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We want to spread that knowledge.
We all work with the SQL community, some of us for many years. We have a range of skills and experiences from being given the MVP award by Microsoft, organising user groups and speaking at events around the world.
Copyright © 2019 SQLBits Limited. All Rights Reserved.


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Launched 5 May 1813 the HMS Wolfe was the flagship of the British fleet on Lake Ontario during the War of 1812. The ship was badly damaged by the USS General Pike under the command of US Commodore Isaac Chauncey on 28 August 1813.
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You can read the accounts of the battle as they were reported in the newspapers of the day in GenealogyBank.
(Tremendous Battle on Lake Ontario – Universal Gazette (Washington, DC) 8 Oct 1813). Click on the link above or the image (left) to read the article.
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Was Albemarle First a 'welfare agency'?
A former member of the Albemarle First Bank board of directors claims in a recent magazine article that the bank ran into trouble because of reckless lending that essentially made it a "welfare agency."
In the fall edition of Region Focus, retired economics professor and banking veteran Richard Selden portrays the early loan committee at Albemarle First as a bunch of yes men afraid to ask tough questions. "That was lacking at Albemarle First," Selden says in the story, which notes that in 2002, the bank had among the nation's highest level of non-performing (i.e. seriously delinquent) loans at 5.27 percent.
The story also points out that although the two institutions were launched at about the same time, Albemarle First held, as of June 30, just 3.49 percent of area bank deposits, while rival Virginia National Bank captured 8.45 percent of the market.
The eight-page story might hold the interest only of banking aficionados were it not for the colorful comments of Selden and local developer Richard Spurzem, who blasts the bank's board: "These people took a bank in one of the best markets in the country, and they couldn't do it."
However, the magazine points out that Albemarle First overcame a $1.8 million hit from a check-kiting scheme, a fizzled sale, and it managed to eventually turn a sufficient profit that it could be sold for an amount that provided shareholders a nearly six percent annual gain on their investment.


text: Assure Your Land Assets February 25, 2014 06:41 PM Develop a succession plan with your landowners. Think about your farm. What would happen to profitability potential if the acres you rent were suddenly sold to someone else? How easy would it be to replace those acres in your portfolio? Just as it is important for farmers to develop and maintain their own estate and succession plans, it is equally important to visit with those on whom your business depends. For many farmers, landlords are a key segment of that group. "Land is a huge part of a person's estate and livelihood, so it makes sense to plan for transition," says Bob Hodges, an attorney with BrownWinick in Des Moines, Iowa. Address the Subject. It might be daunting to ask your landlord about future plans. But remember, you have a business relationship, says Johnne Syverson, a family business consultant with Transition Point Business Advisors in West Des Moines, Iowa. Think about farmers you know who have been hit hard by losing ground after a landlord passes away. "Share that story with your landlord," Syverson says. "There are plenty of those stories around." This will help you ease into the topic. Lead by example. If you've been doing this type of business planning, communicate that with your landlords, Syverson suggests. "That will build trust," he says. "Tell your landlords about your farm's succession plan and that they can be assured you or your successor will be glad to rent from them, as long as they want." Ask for It in Writing. The first step to firm up your landlord relationship is a written lease. "It sounds elementary, but not having a written lease is a big risk," Hodges says. If a landowner and tenant have a good working relationship, they can agree on a long-term lease, which might span several years. When working with long-term leases, Hodges advises building in price adjusters. "I like reducing rent levels to a math problem, based on a current rent survey," he says. "That way, both parties know the farm is being rented at market value." Many farmers and landowners have their business in some form of an operating entity, such as a corporation or limited liability company. If that's the case, Hodges says, the lease agreement should be between the entities, as opposed to the individuals. Then, if either entity is transferred to new owners, the lease can continue without change. In some cases, landowners don't have successors in place to operate or own their land after their death. If they want to give their tenants an opportunity to buy their land, Hodges recommends that they draft a right of first refusal within the landowner's estate plan. This should allow the tenant to purchase the land before anyone else. "My clients like this option because they want to give their farmers the chance to buy the acres at a reasonable price," he explains. "Plus, you still have some protection in that you aren't locked into one bidder." Once you agree to certain terms with your landlord, Hodges suggests both parties visit with their attorneys to develop the needed documents. Assess your farm's plan by downloading the Succession Planning Self-Assessment tool at www.farmjournallegacyproject.com/tools. Back to news


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It's a question that I was wondering
I have the impression that Ashley Wagner career have drop a lot since the winning of Gracie Gold and the controversy between her and Mirai Nagasu.
The judges seems to have favor her in the PCS more in the past competition before nationals and after nationals, it's like that the judge decide to not favor her anymore, even if her performance where remarquable after nationals.
Is it me or Ashley would have benefit more to refuse the Olympic team for to save a great reputation from the judges ? I think that the judges have decide to put her out since this even if she make good performance


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Life Is Too Fast, Too Furious for This Runaway Galaxy
Our spiral-shaped Milky Way galaxy lives in a comparatively quiet backwater region of the universe. This is not the case for galaxies crammed together inside huge clusters. As they zip around within a cluster, gas can be pulled from their disks due to a process called ram pressure stripping. Galaxy ESO 137-001 is one example. The star-city looks like it is "leaking" as it plunges through the Norma galaxy cluster.
Galaxy ESO 137-001
Zoom into ESO 137-001
NASA, ESA, and the Hubble Heritage Team (STScI/AURA);
Acknowledgment: M. Sun (University of Alabama, Huntsville)


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