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Krishna Das over the years, has been chanting, developing his signature style, fusing traditional kirtan of the east with western harmonic and rhythmic sensibilities.
The audiences have been ever growing. With a remarkably soulful voice that touches the deepest chord in even the most casual listener, Krishna Das – known to friends, family, and fans as simply KD, has been called yoga's "rock star."
Krishna Das has taken the call-and-response chanting out of yoga centers and into concert halls.
Becoming a worldwide icon and the best-selling western chant artist of all time.
Krishna Das now travels the world sharing his kirtan practice. And wonderful stories of his life, of Maharaji-ji. Stories of his life on the Path, and discusses bringing chanting into our lives through retreats and workshops.
Layering traditional Hindu kirtan with instantly accessible melodies and modern instrumentation, Krishna Das has been called yoga's "rock star." With a remarkably soulful voice that touches the deepest chord in even the most casual listener. Krishna Das – known to friends, family, and fans as simply KD. Has taken the call-and-response chanting out of yoga centers and into concert halls. Becoming a worldwide icon and the best-selling chant artist of all time. With over 300,000 records sold. KD's 2012 musical release 'Live Ananda' has been nominated for a Grammy in the Best New Age album category. This album captures the depth and spirit of the group of chanters on a 3 -day retreat in the foothills of the Catskill Mountains. Krishna Das accompanied by tabla, khol mridanga, bass, violin, flute, and cymbals. Blends the musical and spiritual tradition of the east with the voice of the west to create this rendition of call-and-response chanting that leads us into Ananda. Happiness and our true state of Being.
Krishna Das and Ram Dass are longtime friends, and each year KD leads evening Kirtan at the Open Your Heart in Paradise retreat on Maui.
Chanting (Kirtan) is a part of the path of Devotional Yoga: "The words of these chants are called the divine names and they come from a place that's deeper than our hearts and our thoughts. Deeper than the mind. And so as we sing them they turn us towards ourselves, into ourselves. They bring us in, and as we offer ourselves into the experience. The experience changes us. These chants have no meaning other than the experience that we have by doing them. They come from the Hindu tradition, but it's not about being a Hindu. Or believing anything in advance. It's just about doing it. And experiencing. Nothing to join, you just sit down and sing."
We are excited to announce that KD has released a new online offering, Live Workshop Downloads. In order to share Krishna Das' teaching with a larger audience, audio recordings of KD's workshops from all around the world are now available. The workshops vary in topic as they revolve around questions from participants.
Krishna Das brings a lifetime of experience on the path into an intimate workshop setting.
These workshops offer Krishna Das' unique, down-to-earth understanding of the many challenges we face on the spiritual path. The buildup of fear, anxiety, stress, judgment and negative emotions. Whether you are just starting a spiritual practice, or are a lifelong practitioner. Krishna Das offers great insight into the journey of walking through life with an open heart. Recorded from all over the world. These workshops revolve around questions from participants. They often include discussion about life and the spiritual path. Stories about Krishna Das' Guru, Maharaj-ji. Readings from spiritual traditions, and how to use practice to develop awareness of the obstacles around our innate sense of well-being.
Watch a video below of a workshop where KD talks about how he first heard chanting in India and how he started chanting himself. Recorded in Bridgehampton, NY Sep 2010.
"If we know anything about a path at all. It's only because of the Great ones that have gone before us. Out of their love and kindness. They have left some footprints for us to follow. So, in the same way that they wish for us. We wish that all beings everywhere, including ourselves, be safe, be happy, have good health, and enough to eat. And may we all live at ease of heart with whatever comes to us in life."
– Kirtan closing prayer by KD


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"We" refers below to the OmegaT project team. The OmegaT project team is not a company or formal legal body, just a group of volunteers involved in the OmegaT project.
OmegaT is a free, open-source translation memory program. The user interface and documentation were originally written in English. As the program is intended for translators throughout the world and not just in English-speaking countries, it is appropriate that the documentation (and, if possible, the program itself) be available in other languages. However, since we are not a commercial project, we have no budget for the commissioning of translations. Instead, those involved in the OmegaT project hope that translations will be provided first and foremost by translators who have tried OmegaT and are convinced of its value to the translation community as a whole.
At the time of writing, the material to be translated comprises:
* The user interface (menus etc.)
* The user manual (very comprehensive)
* The Instant Start guide (a short introduction to using OmegaT)
* The readme file (a document that contains general information about OmegaT)
* The Beginner's Tutorial
* The OmegaT web pages (probably where you are reading this)
Translators are free to tackle as much or as little of the work as they wish. In particular, the main user manual is likely to take around two weeks to translate, and several translators may wish to share the work.
1. Contact the relevant co-ordinator for the translation work:
For the user interface, user manual, Instant Start guide and/or the readme file, please contact the OmegaT Localization Co-ordinator.
If you wish to translate the OmegaT website and/or the Beginner's Tutorial, please contact the OmegaT Website Manager.
2. Join the OmegaT user group (also known as "OmT"). During the subscription process, you will have to send a short message to the group moderators: this is to enable them to distinguish genuine users from spammers.
After joining, visit the OmegaT Localization Plan. This plan shows what translation/localization work has already been done on OmegaT, and what work is currently in progress. If a suitable piece of the work for your language has not yet been started, you can make an entry in the plan to indicate that you have assumed responsibility for it. The purpose of the plan is to prevent two or more translators from working on the same translation without being aware of it (duplication of effort). In order to prevent two or more translators from working on the same language at the same time, it is therefore very important that you make an entry in the localization plan when you begin work on a translation.
3. Although not essential, we recommend that you also join the OmegaT localizers' mailing list (also known as "OmT-l10n").
4. Download the files for translation.
For the OmegaT program and documentation, these are either the "Full" package or the "Minimal" package.
The full package contains the user manual, the instant start manual, the user interface resource bundle and the readme file. The minimal package contains the same files as the full package, except for the main user manual. You do not have to translate a complete package; you can, for instance, translate just the user interface (Bundle.properties), or just the instant start tutorial.
If you wish to translate the OmegaT web pages, download the website localization package. (Note: these are the English files. If you prefer to translate from a different language into which OmegaT has already been localized, please contact the OmegaT webmaster.)
Localizations of the OmegaT user interface and documentation are generally updated in step with new releases of OmegaT..
The OmegaT website includes files in HTML and, as of 2011, PHP format. To translate the latter in OmegaT, you must register the .php extension with the HTML and XHTML filter as follows:
Options > File Filters > Select "HTML and XHTML files" > Edit > Add > Then enter "*.php" in the "Source Filename Pattern" column.
Finally, there is the Beginner's Tutorial, available here.
5. There may be older versions of the documentation and/or translation memories (TMX files) available for your language which are useful to your translation. Translation memory (TMX) files of older localizations of OmegaT, the documentation and the website can be found in the "Files" section of the online user group. It is also worth asking on the localizers' list (OmT-l10n) whether anyone has any reference material which might facilitate your translation.
6. Translate the files you have chosen. Needless to say, we would prefer you to use OmegaT for the OmegaT localization work. You can however use other software if you wish.
After downloading the zip archive of the full or minimal package or the website localization package, unpack the archive. For the full and minimal packages (user interface and documentation), you do not need to create an OmegaT project as you normally would in OmegaT: when unpacked, the files for localization of the OmegaT program are a ready-to-use OmegaT project. (This is not the case for the website localization files.)
You have complete freedom in how you translate. You can modify, correct, add or delete information at your own discretion. If you have any questions, the OmT-l10n list is the best place to post them.
If the document you are translating contains it, please do not translate the GPL (GNU Public License) or the GFDL (GNU Free Documentation License). Firstly, only the original English is legally valid. A translation may also be provided for information, but it has no legal validity. Secondly, unless yours is a very uncommon language, both documents have in all probability already been translated. Search the web and you will probably find the translations.
Please keep translations of files in their original format, and do not change the file names. The formatting is retained automatically if you use OmegaT. We are grateful for all translations, but it simplifies our work considerably if files are returned in the same format (and not as Word files, for example).
7. Test your translation (optional).
To test the user interface:
Launch OmegaT from the command line (MS-DOS window) with the following commands (if you are unsure how to do this, refer to the OmegaT user manual)
cd [full path to OmegaT]
java -jar OmegaT.jar resource-bundle=[name of bundle with full path]
where [full path to OmegaT] is the full path to the folder containing the OmegaT program, and [name of bundle with full path] is the name of your translation of the resource bundle (bundle_en.properties, unless you have changed the name) including the full path to its location.
To test display of the Instant Start Guide at launch:
In the /docs/ folder of the OmegaT program, create a sub-folder with the ISO code of your operating system language (rename the existing folder temporarily if it already exists), and copy the manual into this folder. Then launch OmegaT normally. (If you have translated into a language which is not your operating system language, see below, "How OmegaT handles localized versions".)
8. Produce a screenshot of OmegaT in your language (after translating the user interface). This is also optional, but if you have been able to launch OmegaT with your localized bundle (see above), it will enhance the quality of your translation. To produce a screenshot, launch OmegaT and create a suitable screen for a screenshot, such as the "Create new project" dialog showing typical paths.
Choose the .png file type
Name the image NewImage.png
9. Deliver your file to the localization co-ordinator, who will pass it on to the development team for inclusion in the next release of OmegaT (user interface and documentation) or upload it to the website (website pages). If you used OmegaT or another CAT tool for the work, please also upload your translation memory (TMX file) to the translation memory repository in the online user group. This will greatly simplify updating of your translation in the future. Please do NOT deliver your entire OmegaT project file to the localization coordinator (he does not need to receive multiple copies of the entire project). Rather, create two separate .zip or tar.gz files, one containing the target documents only, and the other containing the tmx files.
10. Don't forget to update the OmegaT Localization Plan (see Step 2 of the procedure) to show that you have completed translation of a particular document/version. Equally, if you abandon the translation work for any reason, please update your entry in the plan to show this. This enables the document concerned to be released for translation by another translator. If you discontinue before completing the translation, please do create the tmx files for the you have done and upload them to the translation memory repository.
Most of the OmegaT documentation is licensed for re-use under the GNU Public License (GPL) or GNU Free Documentation License (GFDL). The web pages are not licensed for re-use. None of this need concern you unless you are particularly interested in copyright issues. You will be credited as the author of your work and named as joint copyright holder.
Copyright Marc Prior 2009-2014

subset: commoncrawl


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Free Entry
Located off the western side of Lady Elliot Island, Second Reef is a long ridge of coral that varies in depth from 2 to 12 metres. Lovely hard corals feature on this reef, but with many ledges and caves to explore it is always a fascinating dive. Schooling trevally and surgeonfish often engulf parts of this reef, and divers regularly encounter turtles, eagle rays, stingrays and whitetip reef sharks. Also common at Second Reef are sweetlips, lionfish, barramundi cod, gropers, octopus, crayfish, snappers and a great collection of colourful reef fish. This is a wonderful dive site that is enjoyed by both divers and snorkelers.


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BareVikingSoftware necesitaba un nuevo diseño de logotipo y lanzó un concurso de diseño en 99designs.
Un ganador ha sido elegido entre 55 diseños de 11 diseñadores freelance.
Bare Viking Software
We build software for the web and handheld markets
I have an idea for what the logo should contain. Basically, I was imagining a bare viking: a naked viking. I would like the logo to be a little more cartoonish, and ideally sitting in front of a computer or monitor, pounding away on the keyboard, hard at work. It would be nice if it was a logo or graphic that could be converted into an animated image with him working furiously at the computer. Something that could be modified fairly easily to generate just a handful of frames showing a basic animation (I DO NOT NEED ANIMATION FOR THIS PROJECT).
The amount of nakedness should be enough to get the point across but not vulgar. Ideally, it would be a rear or side profile. Again, enough for people to understand that this guy is actually in the buff.
The tagline for the company is "Down and dirty development", but the tagline does not need to be in the logo (I'm just providing it to give you a better idea of what I am looking to portray).
I am open to how the guy looks from an "intelligence" perspective. He can look like a geek Viking (is there such a thing) or just a plunderer who happens to write code. This was my original thought for the look of the logo, but I may be too close to the idea and would welcome any other ideas presented by the creative types out there.
I will need vector graphics/artwork for this when it is completed.
Descubre cómo funciona un concurso de diseño u obtén más información sobre nuestros servicios de diseño de logo.


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Wedding Planners in Maynard, MA
WiserAdvisor's Directory features Maynard Wedding Planners committed to providing timely responses and professional services to our members. Review their business profile, FAQs and credentials. Select the Wedding Planner in Maynard who suits your needs the most. Call the Wedding Planners directly or click on their website link to learn more about their business.
Other Business Listings
Wedding Services Couture is an up and coming Massachusetts Event Planner and Photographer providing consulting services specializing in stylish, exclusive... more
We're the perfect solution for a million little details. Enjoy your wedding and let us handle the rest. Offering full service wedding planning and day... more
Simply elegant Events by Katrina is dedicated to helping Brides and grooms with every aspect of your wedding.We help clients with all their wedding planning... more
Simple Details is a boutique consulting firm specializing in unforgettable events. Whether a large wedding or informal anniverary party, we can help with... more
We are a full service wedding consultation firm. We do as little or as much as you want us to do!
Exclusive Occasions by Kimberly specializes in the complete wedding preparation and management for the professional couple. As working professionals... more
Diana's Fine Catering & Event Planning is renowned throughout New England for complete and professional catering specializing in wedding receptions, corporate... more
Browse Our Related Services


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- This event has passed.
Qigong/Tai Chi
Jun 11, 2019 11:00 AM - 12:00 PM
An event every week that begins at 11:00 AM on Tuesday and Thursday, repeating until Jun 27, 2019
Qigong/Tai Chi
Tuesdays and Thursdays: 11:00 am-12:00 pm
Cost: $30 a month member
Instructors: Sarah Greene and Jennifer Weiss
Qigong and Tai Chi trigger numerous health benefits. Tai Chi initiates the "relaxation response," which in turn reduces heart rate and blood pressure and optimizes the delivery of oxygen and nutrition to the tissues. Qigong and Tai Chi coordinates and balances the right/left brain hemisphere dominance promoting deeper sleep, reduced anxiety and mental clarity. These are only a few of the positive health benefits of this exercise program.
Instructors: Jennifer Weiss is certified by the Institute of Integral Qigong and Tai Chi (IIQTC) and has also studied the Healing Tao system. Her other training includes Reiki, Therapeutic Touch, and Feldenkrais. Teaching allows Jennifer to combine her interests in movement, meditation, and conscious growth – she loves assisting people in awakening their innate healing abilities.
(Take both classes for $40 a month)
Sarah Greene has studied and taught a variety of martial arts for over 20 years. She is certified by the IIQTC as a Qigong and Tai Chi Community Practice Leader. Sarah is a Board Certified Licensed Acupuncturist in the state of Indiana and actively practices Traditional Chinese Medicine in Bloomington. In addition to her interest in movement and healing arts, Sarah is a busy freelance musician playing French horn in Indianapolis and surrounding areas. Most importantly, she is a proud mother twin boys.


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CLEVELAND -- Justin Verlander wasn't about to let a win slip away in the rain.
Verlander returned to the mound after sitting through a 62-minute rain delay to get his fifth win and Miguel Cabrera hit another homer -- maybe the luckiest of his career -- as the Detroit Tigers beat the Cleveland Indians 11-7 on Wednesday night, sweeping the two-game series between the AL Central's top teams.
Verlander (5-4) was two outs from qualifying for a victory when the game was stopped with the Tigers leading 9-5 in the fifth. The right-hander came back after the weather break and finished the inning to get the win, ending a run of five straight victories by the Indians over former Cy Young winners.
Tigers manager Jim Leyland said his general rule is not let a pitcher return after sitting more than an hour. However, he made an exception because it was so close, and because Verlander is Verlander.
"Since I've been here, he's been our horse," Leyland. "He has earned that right. I thought he deserved it."
After the long delay in the fifth, the game was stopped for another 48 minutes in the eighth.
Victor Martinez hit two sacrifice flies off Ubaldo Jimenez (3-3) as the Tigers, who led 9-2 in the fifth, held on to move within one-half game of the first-place Indians.
After the second rain delay, Cabrera connected for a two-run homer off reliever Rich Hill.
It was the slugger's fifth homer in three games and 13th this season. The shot to right-center was helped over the wall by center fielder Michael Bourn, who ran back to the warning track and was in position to make the catch but had the ball bounce out of his glove and into the stands.
"It was a lucky home run," Cabrera said. "I was surprised. That's never happened to me."
Carlos Santana hit a two-run homer and Yan Gomes connected for the Indians, who will open a four-game series in Boston on Thursday -- manager Terry Francona's return to Fenway Park for the first time since leaving the Red Sox.
Down 9-2 after three, the Indians fought back within two runs but lost some momentum because of the delays.
"Every time we would get something going, the rain would come and kind of kill things," third baseman Mark Reynolds said. "It is what it is. There's nothing you can do about Mother Nature."
Verlander wasn't sharp for the third straight outing, allowing five runs and 10 hits. He walked one and struck out nine, but the five-time All-Star wasn't about to let a win slip away because of the weather.
While the grounds crew hauled out the tarp to cover the field in the fifth, Verlander stood on the mound and gave an incredulous look to umpire Tim Welke, the crew chief working second base. Verlander was aware a possible victory was being washed away since he would likely not be coming back after the delay.
As the tarp was still being rolled up nearly an hour later, Verlander went back out to warm up without his teammates and stayed in the game despite a lengthy wait between his 100th and 101st pitches.
Verlander knew during the stoppage that Leyland might not be willing to let him resume pitching.
"I was very much paying attention to the clock," he said. "I was kind of lobbying to Jim during the rain delay. If it was five minutes more, I was done."
When play resumed, he retired Reynolds on a grounder to third and struck out Ryan Raburn looking.
Verlander took a seven-run lead into the fifth, but was touched up for three runs on Michael Brantley's RBI single and Santana's homer, his eighth.
Verlander may be one of the AL's most dominant pitchers, but the 2011 Cy Young Award winner has only been average against the Indians. He came in 14-14 in 31 career starts against Cleveland, which had already beaten him once this year.
The Indians had Verlander on the ropes in the second, but couldn't come up with the big hit. Verlander gave up just one run and worked out of a two-out, bases-loaded situation by getting Brantley on a force.
The next time he took the mound, Verlander had a four-run cushion as the Tigers took advantage of two walks to score four runs in the third and take a 6-2 lead.
Jimenez, who allowed six runs in four innings, walked Torii Hunter with one out and then threw four consecutive balls to the dangerous Cabrera. Prince Fielder hit a ground-rule RBI double, and Martinez delivered his second sac fly to make it 4-2. Jhonny Peralta and Brayan Pena continued the onslaught against Jimenez with run-scoring doubles.
The Tigers didn't waste any time, scoring two runs in the first off Jimenez, who had pitched as well in his past four starts as in any stretch since joining the Indians in 2011.
Game notes
Francona said 1B Nick Swisher will rejoin the Indians in time for Friday's game in Boston. Swisher was placed on the paternity list Wednesday after his wife, JoAnna, had the couple's first child, a girl. ... The Tigers and Indians next meet on June 7-9 in Detroit. ... Cabrera is batting .466 (14 of 30) during an eight-game hitting streak. ... Leyland rested starting C Alex Avila, who is batting just .174 and mired in a 1-for-21 slump. Leyland doesn't know what's wrong with Avila. "I wish I did," he said. "I don't want to indicate that Alex isn't our catcher because he is, but at some point I have to do something -- sit him down or go every other day for a while. I don't really have the formula just yet in my mind."


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Sweet sun-dried tomatoes and earthy black olives enliven thin veal slices with the vibrant flavors of a sunny coast.
- Yield
- Makes 4 servings
- Active Time
- 10 min
- Total Time
- 10 min
- 2 tablespoons olive oil
- 1/2 stick (4 tablespoons) unsalted butter, cut into tablespoon pieces
- 1/2 cup all-purpose flour
- 1 pound thinly sliced veal cutlets (scallopini; 3/4 inch thick)
- 1/3 cup dry white wine
- 1/3 cup reduced-sodium chicken broth
- 1/2 cup drained oil-packed julienned sun-dried tomatoes
- 1/3 cup drained pitted brine-cured black olives, coarsely chopped
- Accompaniment: boiled potatoes; lemon wedges
- Garnish: chopped fresh flat-leaf parsley
- Put oven rack in middle position and preheat oven to 200°F.
- Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam from butter subsides.
- Meanwhile, spread flour on half of a shallow baking pan. Working with 2 or 3 slices at a time, transfer veal to flour in 1 layer. Lightly season top side of veal with salt and pepper, then turn over to coat completely with flour. Shake off excess flour and stack slices on other half of pan. Sauté veal in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch. Transfer to a platter as browned, adding new cutlets to skillet as space becomes available, and keep warm in oven.
- When all of veal is cooked, bring wine, broth, tomatoes, and olives to a boil in uncleaned skillet, stirring and scraping up any brown bits, then add remaining 2 tablespoons butter and swirl skillet until butter is incorporated. Remove from heat and season with salt and pepper. Pour sauce over veal.
Related Video
Nutritional Info
- Calories429
- Carbohydrates17 g(6%)
- Fat27 g(42%)
- Protein25 g(50%)
- Saturated Fat12 g(58%)
- Sodium241 mg(10%)
- Polyunsaturated Fat2 g
- Fiber2 g(6%)
- Monounsaturated Fat12 g
- Cholesterol124 mg(41%)


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(CMT Offstage keeps a 24/7 watch on everything that's happening with country music artists behind the scenes and out of the spotlight.)
I'm going to go out on a limb and say that Nicki Minaj has probably never heard Carrie Underwood 's 2010 hit "Mama's Song." But Keith Urban has. So when American Idol contestant Sarah Restuccio tried to sing it on Wednesday night's (Jan. 16) season premiere, he knew better. If you knew the song, like he did, you'd know what a terrible job she did on it. Urban was in the minority, though, so Minaj and fellow judges Randy Jackson and Mariah Carey kind of bullied him into voting her through to Hollywood. At the end, Urban just said, "When you sang the first song, I didn't quite feel it from you. So my feeling is I'm not sure who you are yet."
Other advice and commentary Urban had for the Idol rookies was a mix of really kind and kind of real, including:
"You need to come out of your shell, brother."
"I think you're a natural singer."
"I like your big voice, I hear a lot of who you are."
"You obviously love Tom Jones."
"That's more in your wheelhouse."
"Do it anyway."
"I loved the vulnerability in your voice. The humanity coming through — unfiltered."
"The whole package didn't feel like it wasn't quite there."


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Call for Pricing
We can't stop time. Or can we? The right type and amount of physical activity can help stave off many age-related health problems.
Nurse Case Managers, Social Workers, and Physical Therapy professionals look to Next Day Access for immediate service and personal attention for their patients. We will work hard to ensure a patients smooth transition from healthcare facilities to home. Having sold tens of thousands of medical equipment items, including ramps, stair lifts, wheelchair lifts, and grab bars, no other company comes close to having as much experience helping those with disabilities.
At Next Day Access in Nashville our goal is to provide a turnkey solution for your accessibility needs. Our "Whole Home, Whole Life" approach means comfort and accessibility in your current home.
Next Day Access is your local provider for creating accessibility options within your home. We are a Sell, Furnish and Install provider. This means that all the products that we sell we install as well. Our team has been trained by the manufacturers that create and warranty the products. Click below for more information about our ramp warranty.


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|1,321 free recipes at www.edenfoods.com
Serves 20 | Prep Time 35 minutes | Cook Time 35 minutes
1 cup Eden Spelt Flakes
1 cup Eden Kamut Flakes
1 cup Eden Oat Flakes
8 ounces Eden Dry Roasted Pumpkin Seeds
1/3 cup organic maple syrup
1/3 cup organic honey
2 Tbsp organic peanut butter, optional
or any nut butter
Preheat oven to 325°. Combine the flakes and spread on a large cookie sheet. Back for 20 minutes, mixing and spreading every 5 minutes to evenly toast. Remove and place in a medium mixing bowl. Mix the seeds in with the toasted flakes.
Place the maple syrup, honey and nut butter in a small saucepan and bring to a boil. Reduce the flame to low and simmer, while stirring often, for about 12 minutes until the syrup becomes thick or a candy thermometer reads 275°. If no thermometer is available, periodically drop a small drop of hot syrup into a glass of cold water. When the syrup and honey mixture is hot enough it will form a ball when dropped into the water.
Pour the hot syrup over the flakes and seeds. Mix thoroughly. Place the mixture in a lightly oiled 9" X 13" baking dish and let cool for a couple of minutes. Moisten hands lightly with cold water and firmly press the mixture into the pan. Let cool for about 10 to 15 minutes or more. When cool, slice into 2"X2" squares or into bars if desired. Individually wrap in plastic wrap and store in a cool area or refrigerate.


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Big data and the Internet of Things are sky high on the buzzword charts lately, but a look into how ConocoPhillips uses both to increase natural gas production shows why these concepts are more than hype.
ConocoPhillips, the No. 2 company on the InformationWeek 500 ranking this year, put more sensors on its natural gas wells and took readings much more often -- about every minute, rather than hourly or daily. The company tracks pressure and temperature data at different parts of a well to spot those that aren't producing efficiently.
ConocoPhillips needed to overcome obstacles to make this idea work, such as:
I'll interview ConocoPhillips CIO Mike Pfister live Tuesday, December 17 at 2:30 p.m. EST/11:30 a.m. PST about these ideas and about broader IT leadership issues. Please register here to listen live on our site, and bring your own questions, which you can ask via text chat. You also can catch the archive version. (On the registration page, if you're already a registered member of InformationWeek.com, just click the login link at the top of the form. Once registered, if the audio player doesn't appear at first, please try refreshing your browser.)
We hope you'll join us on Tuesday, December 17, for the third in our series of radio chats with accomplished technology leaders. Our previous radio chats were with UPMC CIO Dan Drawbaugh and Penske Truck Leasing's senior IT VP Bill Stobbart and interactive marketing VP Ann Walsh.


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Runners return to Vallejo for Mare Island race
Posted: 11/14/2012 01:01:12 AM PDT
Mare Island residents sipping their morning coffee Sunday could have the perfect views as hundreds of runners stream past their backyards.
"I participated last year, and I had a lot of fun with it," said John Burk, a second-year medical student at Touro University.
Sunday marks the return of the Mare Island 5K Run/Walk, which benefits Fighting Back Partnership and the Greater Vallejo Recreation District.
Burk, who at 17:01 minutes had the fastest time last year, is president of Touro's sports medicine club. That group typically organizes the run, which starts from campus on the island's south end and weaves through the new residential developments as well as the historic Naval officers' quarters.
"I did a little under 30 minutes (last year), so I was pretty happy with that," said Madeline Nguyen, the sport medicine club treasurer and, along with Burk and Kelly Queensland, a key organizer of the event.
Unlike last year, the trio did not have to start from scratch. While the 2011 race was the fifth Mare Island 5K, it came after a yearlong hiatus because students were unable to continue the race once organizers left.
Medical students at Touro University leave campus in their third year for their rotations, sometimes leaving an information gap.
"Luckily, we had last year's contacts and everything set up," Burk said.
Still, medical school is far from easy, and organizing a large event like the Mare Island 5K took some work, Nguyen said.
"Juggling school and planning the whole race has been difficult and stressful, but we've tried to recruit as many people as we can," Nguyen said.
She added that they were hoping for a smooth transition next year to continue the tradition.
About 300 people ran last year, with the event raising $2,700 each for GVRD and Fighting Back Partnership.
"It's a very big race, it's very pleasant to get out and exercise, and it's helping the Greater Vallejo Recreation District as well as Fighting Back Partnership," Burk said.
The race starts at 9 a.m. Sunday at Touro University, 1310 Club Drive. Cost is $30 general, $15 for students. For details, email Burk at firstname.lastname@example.com.
Contact Lanz Christian Bañes at (707) 553-6833 or email@example.com. Follow him on Twitter @LanzTimesH.
If you go:
What: Sixth annual Mare Island 5K Run/Walk
When: 9 a.m. Sunday
Benefits: Proceeds go to Fighting Back Partnership and Greater Valejo Recreation District
Cost: $35, $15 for students, $70 for family of three, free for children 7 and under
Copyright 2005 - 2019, Touro University, All Rights Reserved.


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We've had 25 years to get accustomed to the look of the first-generation Ford Taurus, especially since so many others emulated its "melted bar of soap" look soon after, but we all did double-takes the first time we saw one.
I think of the '86 Taurus the way I think of the writing of Jack London (the good stuff, that is, not the throwaway hack work he cranked out when he needed fast money). You read The Sea-Wolf or The Road (no, not the Cormac McCarthy book- I mean London's 1907 memoir by the same name) and it's tough to imagine how radical his style seemed during his time, because damn near every American writer that came after took so much influence from his work. So let's all try to imagine that it's late '85 and we're seeing this machine- which, remember, was to take the place of the extremely-long-of-tooth, 50s-technology LTD- for the first time.
Then, when you're done thinking serious thoughts, go check out Mercury's "Do Ya Think I'm Sexy" ad for its badge-engineered Taurus sibling.


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Every summer, we tackle a handful of outdoor projects. I thought this one was definitely worth sharing!
The hubs and I were sick of buying those metal outdoor fire pits that you find at just about any local home store. They look nice for about 10 minutes before decaying into a pile of rust, transforming what should be a nice evening roasting marshmallows into a fearful game of 'who's up to date on their tetanus shot'. Not cool. We were about to chuck our 5th one to the curb and go shop for another when I fell in love with the idea of a stone fire pit. But I was shocked by the price tag: $1500 to $2000 (stones + labor). Yikes! I did a little more research and felt pretty confident we could buy the supplies and do it ourselves for a fraction of the cost. I was right! Got 2 hours and $233 dollars? Great, keep reading for step by step how-to details.
- 68 retaining wall stones: 17 stones per circle layer x 4 layers (the bottom layer is hard to see in the photo because it is 60% buried)
- 3 bags of rock dust
- 6 bags of pea gravel
- Construction adhesive (glue)
- Shovel, garden trowel, level, measuring tape, rope, rubber mallet, work gloves
Purchase 68 small angled-curved retaining wall stones (they come in two sizes: small or large. FYI 'small' measures 8 inches long x 4 inches deep). You need the kind with a small curve and slight angled pie shape so that you can easily form a circle. Otherwise, should you choose not to, you'll need to take a week off work, polish up on your math skills and rent one of those stone cutters!! Shop around and look for sales. We purchased our stones for $1.77 each plus $35 for the delivery (trust me, you do not want to haul these babies in your car, they weigh 20lbs each). They come in three shades which I can describe best as sandy-grey, red-grey or cement-grey. You may want to buy a couple extra in case of breakage.
Start by deciding where you want the fire pit located and make a tight circle with 17 of the stones. Outline the circle using chalk, move the stones out of the way and start digging a trench: about 6 inches deep and 10 inches wide. Make sure it is level. This will be the trickiest part. Even the flattest of yards are not as flat and level as you think. We used a small level and a large laser level combined with a measuring tape and rope in several different bizarre ways to make extra sure we had it all worked out before continuing.
Next, spread out the rock dust (about 2-3 inches deep of the stuff) and water it, walk and jump on it (this will help settle and stamp it all down) . Then get back on your knees and make sure it's level again. You may find that you have to scrape a little rock dust off or add some in a few spots.
Grab one stone, set it in place and tap it with a rubber mallet, use a small level to make sure it's, well… level ! Then place another stone tightly next to that, and once again using a rubber mallet stamp it gently into the gravel dust, make sure it's level and repeat another 15 times until first layer of circle is complete (17 stones per circle layer). If you have the occasional stone that is not level you should only have to add or remove a little gravel dust underneath it, remember to stamp it to set it in place before you continue.
Hooray! You're done with the hardest part, now it's time to finish this bad boy!
For the second layer you are going to sit each stone centered on the joint of the two stones beneath it (see photo). Make sure to butt each stone up tightly against the other. Repeat for the third and fourth layer. Wooho you're done …er…maybe.
OK. I know what you're thinking: "hey wait a minute, you have a square cut-out hole on the side of your fire pit -how come?". You don't HAVE to do this, however I recommend it because the 'holes' are actually air vents and provide air flow and circulation (as you know oxygen helps to feed a fire and keep it from dying out too quickly).
This is what you need to know: first of all there isn't just 1
'hole' air vent, there are actually 3 of them for a good cross breeze. The air vents are spaced out along that second layer. Which means the second layer will have 16 stones not 17. Don't worry, I hate math more than you know, but even I could figure this out! Those 3 air vents are the equivalent width of 1 stone. So when you lay down your second layer add a 1/3 wide space every 4 to 6 stones you set. Next add the remaining 2 layers (17 stones per layer) as instructed above.
Fill the bottom with a bit of dirt or sand and a couple of inches of gravel (we used pea gravel). Add a little back-fill to the front also (to fill in whatever gap is left between bottom 1st layer and your yard). Sprinkle a wide border of pea gravel along the exterior, not only with this make it look more clean and finished, but for safety it makes sense to not have grass, mulch or anything flammable that close to the fire pit.
Finally when you're happy with the fire pit, remove all but the bottom first layer and (gulp) put a dab or two of PL Premium Construction Adhesive under each stone as you re-build it.
"WHAT?!?!! – you had me up until now! There is no way I am doing this DIY project!"
I know, I know. BUT honestly this doesn't take as long as you might think. I should have video taped my husband: in all but 10 minutes the fire pit was put back together!! Because, the main work of levelling, the troubles you encountered along the way, the air vents you had to calculate …have all been sorted out – and now you and this fire pit are like old pals! Of course you don't have to glue it, but you run the risk of your fire pit looking misshapen after someone leans their big old feet on it one too many times: Do it once, do it right!
We did this project as a family. It was a great learning experience for the kids and they were a great help at hauling the stones from the front to the back yard! It took us only about a couple of hours, including a pic-nic lunch at the job site! ;-)
The approximate cost breakdown was $233 (not including taxes).
- $119 / 67 stones (1 less stone than original list because of air vents)
- $35 / shipping
- $48 / 6 bags of pea gravel
- $20 / 3 bags rock dust
- $11 / Construction adhesive
- *We already had all of the tools required.
I know it was a bit pricier than buying a ready made metal fire pit. However considering we probably won't have to replace this one for years (a decade?) it will probably save us several hundred dollars. Plus it adds so much character to the landscaping and makes for a more welcoming spot to entertain!
P.S. The eight charcoal Adirondack chairs are from Home Depot, and are plastic (of course I dream about having solid wood ones but these cost about 1/4 of the price, for now they'll do just fine!). The orange-red alternating lumbar pillows and Adirondack head pillows are from PC HOME (seasonal) which I scored for $3.44 each. They didn't have 8 left so I bought 4 of each and alternated one on each chair. Talk about budget decorating! ;-)
Thanks for checking in -let me know what you think. Is this a project you might do in your own backyard?
* Versions of this article were published on Bob Vila on September 11, 2013. The Gazette Vaudreuil Soulange on September 26th, 2013. DIY Home World on October 12, 2013 and on the cover of DIY Decorating Addict Magazine on May 20th, 2014.
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Verizon Launches 4G LTE In The Greater Las Vegas Metropolitan Area By The End Of The Year
LAS VEGAS, NV — Verizon announced today that it is bringing the world's first large-scale 4G Long Term Evolution (LTE) network to Las Vegas. The initial availability of a 4G LTE wireless network in greater Las Vegas is part of the company's major network launch in 38 major metropolitan areas by the end of the year.
In addition, the company is launching 4G LTE in more than 60 commercial airports coast to coast – both the airports within the launch areas, including McCarran International Airport and North Las Vegas Airport, plus airports in other key cities.
"Just as 3G wireless networks are changing the way our customers live, work and play, 4G LTE holds the promise of even greater productivity and the opportunity to experience wireless at unprecedented speeds," said Brian Danfield, Southwest Region president. "It's all part of our commitment to offer the best wireless solutions and the best customer experience."
In greater Las Vegas, the 4G LTE network will extend inside the boundaries of the Interstate 215 loop (Las Vegas Beltway).
Verizon Wireless is building its 4G LTE network with the same commitment to performance and reliability for which it has long been recognized. Verizon Wireless' laser-focus on reliability is based on rigid engineering standards and a disciplined deployment approach year after year.
Enterprise users, businesses and individuals can immediately benefit from Verizon Wireless' 4G LTE network this year. While Verizon Wireless' 4G LTE network promises much more than speed, the first application gives employees the ability to work at significantly faster speeds and improved latency, increasing productivity and the opportunity to get work done where their business takes them.
Verizon Wireless' 4G LTE rollout positions the company to be the global leader in 4G LTE deployment. Verizon Wireless expects 4G LTE average data rates to be 5-12 megabits per second (Mbps) on the downlink and 2-5 Mbps on the uplink in real-world, loaded network environments. These speeds are significantly faster than Verizon Wireless and other wireless providers' current or promised 3G network speeds.
By leveraging its 700 MHz spectrum for LTE deployment in the United States, Verizon Wireless is capable of quickly deploying a high-quality wireless broadband network with excellent coverage.
The company is currently installing LTE equipment at existing cell sites and switching centers around the United States as part of its extensive, ongoing investment in its voice and data network infrastructure.
From the CTIA Enterprise & Applications conference in San Francisco, Lowell McAdam, president and chief operating officer of Verizon, today discussed the initial national launch and highlighted metropolitan areas that would first get the 4G LTE wireless network, including:
- Major population centers in California, as well as Seattle, Phoenix, Denver and Las Vegas
- Large sections of the Northeast Corridor, including Boston, New York, Philadelphia, Baltimore, and Washington, D.C. as well as Rochester, New York
- Throughout Miami and south Florida, Atlanta, Dallas-Fort Worth, Houston, and New Orleans as well as Charlotte, North Carolina and Nashville, Tennessee
- Chicagoland, St. Louis, the Twin Cities, Pittsburgh and major cities in Ohio
Visit www.verizonwireless.com/lte for more information about Verizon Wireless' 4G LTE network.
About Verizon WirelessVerizon Wireless operates the nation's most reliable and largest wireless voice and 3G data network, serving more than 92 million customers. Headquartered in Basking Ridge, N.J., with 79,000 employees nationwide, Verizon Wireless is a joint venture of Verizon Communications (NYSE, NASDAQ: VZ) and Vodafone (LSE, NASDAQ: VOD). For more information, visit www.verizonwireless.com. To preview and request broadcast-quality video footage and high-resolution stills of Verizon Wireless operations, log on to the Verizon Wireless Multimedia Library at www.verizonwireless.com/multimedia.


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Review While other manufacturers flap about trying to decide what format to back in the HD DVD/Blu-ray Disc war, Toshiba has been solidly behind HD DVD since the start. The HD-E1 is the first consumer-oriented standalone HD DVD player available in Europe, so you can now feed your HD telly something decent.
And decent its output is indeed. DVD was easily better than VHS, and while the step up from DVD to HD DVD isn't as immediately noticeable, spend a little time watching it and when you go back things just don't look quite right.
DVD looks sharp enough for close-ups, but things in the background are invariably a little fuzzy. Switch to HD DVD and everything is pin-point sharp across the entire frame. It's a bit like getting a new pair of glasses - everything looked fine before, but the world just seems so much more detailed afterwards.
In addition to HD content, the HD-E1 will also try its darndest at making your standard DVDs look their best by upscaling them to HD resolution. While this is a nice addition, it doesn't really add that much - it's nowhere near as pronounced as the switch between HD DVD and DVD. You're also limited to upscaling only on displays connected via the player's HDMI port - it won't do upscaling over a component-video link.
Although it's a living room player, the HD-E1 isn't completely silent. While it's nowhere near as noisy as an Xbox 360 plus HD DVD drive, you can still hear a slight whir. However, it's only really noticeable when you first switch it on or if you press your head up quite close to it. Watch a movie sat across the other side of the lounge and it's unlikely you'll even hear it over the film.
Although HD DVD offers a maximum resolution of 1080p, the HD-E1 can only output at 720p or 1080i. The forthcoming - and more expensive - HD-XE1 will rectify this. The lower-end model is also a bit slow on the draw - pop in a disc and you'll be waiting around 30 seconds before you see anything on the screen.
Design-wise, the HD-E1 looks, well, pretty much like a DVD player, albeit a slightly bigger one. It's not going to win any awards for its looks, but likewise it won't stand out from your other AV kit.
The front is quite sparse - with just on/off and eject buttons and a display. Fold down the flap underneath and you'll find a row of buttons to control playback - handy if you've temporarily displaced your remote - and two USB ports, which Toshiba calls "extension ports".
Don't get excited by the USB ports just yet - the manual states "the extension ports may be used in the future for additional control options". I tried plugging in a variety of devices but it wasn't possible to coax the player into doing anything more than supply them with power.
Sponsored: Ransomware has gone nuclear


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Posts from — January 2012
2011: a year in food
With growing responsibilities at home I've had little time for long format posts this year (catch me on Twitter & Posterous), much less travel abroad, and yet this has been one of the best food years in recent memory.
If I was to sum what I learned in 2011: 1) the restaurant world got flatter and 2) US is quickly becoming a fascinating place to eat. Great restaurants didn't just magically appear this year, in fact some have been open for some time, nor are they on every street corner in America, but restaurants run by the most committed chefs seem to be getting better. More than ever before restaurants around the US are emerging as serious dining destinations. There are at least three – Town House, Manresa and Saison – that give me the rare high you experience when you encounter exceptional cooking at the best restaurants in the world.
This will come across as overly simplistic (or entirely too obvious?), but technology is the reason why eating today is so much more fun than 10 years ago. Internet usability in the last 5-6 years has finally reached the point where its now much easier for serious eaters to find the sort of meals that used to occur only once or twice in a lifetime.
But technology has opened up the world to chefs just as much as diners. Cooks in the most remote corners of the country now explore their ambitions past their geographical confines and their peer group often spans the length of the world. If you pay attention, you'll notice great restaurants emerging all across America. If this trajectory continues, within 5 years most people will live within 4-5 hour drive of a chef doing really special work. Early indication this may be true – my best of 2011 list shows a growing number of dishes from Houston (although few were cooked in actual restaurants). Even more telling, the map of restaurants I'd love to visit is beginning to show more places in flyover country, while major cities (namely NYC) lag behind.
In other words, 2011 is just a hint of what's yet to come if you eat in US.
1. Controlled decomposition at Saison (SF)
Since my first meal at Saison at the beginning of 2011 I've watched Josh Skenes relentlessly raise standards. The food was already beginning to show great promise, but then something clicked and it surged into becoming one of the best restaurants anywhere.
Like Carlo Mirarchi of Roberta's, Skenes is currently exploring the depths of flavor by aging proteins and alternately using smoke, fire and curing applications – in fact not only with fowl, but tuna and beef. The results can be quite stunning.
Wild pintail duck aged 21 days, best persimmon ever, pomegranate, olive – Saison, SF
This wild duck was hung for 3 weeks and served rare with a minimalist backdrop of sweet, tart and salty.
The effect was ethereal – amplified essence of duck, meat texture resembling a rare veal liver (I consider this a good thing) and what Skenes described as the best persimmon he's ever tasted. I'll go a step further and say this was one of the best dishes I've ever had.
Pigeons aged 18 and 43 days, huckleberry – Saison, SF
This was the second time Josh Skenes prepared his carefully aged pigeons for me and they were spectacular. It's both entertaining and unnerving to watch the cooks pass the birds around the kitchen, smelling and poking with each turn. You get the full funk of decomposition when the pigeons are in the roasting pan, and everything you know about food tells you that you're smelling spoiled food. And yet it's not. The flavor is deep, complex, pronounced, like eating a well developed cheese.
While others prefer the funk and complexity of birds aged longer, I like them a bit younger. The one aged 18 days still had a lush texture, but already had pronounced notes of cherry and chocolate that make these birds so special.
Bluefin Tuna Belly – Saison, SF
Show stopping dish – bluefin tuna with fat and sinew lightly roasted and smoked over the embers (process which takes several days), shallots, and heirloom onions, served with a shot of tuna bone "marrow" and a nori dusted crisp. Gold leaf adds largely unnecessary bling, if you're into that sort of thing.
The intense focus on ingredients at Saison approaches only two other restaurants I've visited in the US: Urasawa and Manresa. There are few restaurants I'd rather eat.
2. Brilliant compositions at Town House (Chilhowie, VA)
You know a restaurant is special when by the 4th course you begin to plan the route of your return. Five months after I visited Town House for the first time this year, I was back – this time with Justin Yu. We concluded that Town House should be viewed every bit as destination worthy as Noma. It really is that good.
Where Saison is focused on isolating the singular depths of flavor in exceptional ingredients, John Shields is a master of composition. His dishes are complex, layered and highly nuanced, in the end coming together as a whole that's much greater than the sum of its parts.
Great composition defies explanation, so I won't go into descriptions. Instead, I recommend you make plans to visit Town House this year. Here are some of the standout dishes:
Beef cheek… pastoral, cow's milk, roasted hay, farro and grasses – Town House, Chilhowie VA
Shucked oyster, nasturtium, horseradish, niagra grapes, preserved elderflower – Town House, Chilhowie VA
Dungeness crab in brown butter and butter whey, onions, chestnut cream, crisp scallop, pork stock – Town House, Chilhowie VA
3. Manresa: better than ever (Los Gatos)
Saison and Town House vaulted to the top of my list of great restaurants in the US, but Manresa remains my favorite for one reason: I feel really good there and never tire of the food. The cooking continues to evolve and get better (press finally caught on), and even after numerous visits I look forward to returning every time.
Three dishes from my pitch perfect tasting in October:
Pine mushroom steamed with egg, spot prawn and Malabar Manresa, Los Gatos
Razor clams, chestnut, roast chicken jelly
Manresa, Los Gatos
Potatoes in goat's milk curds and whey, a seaweed persillade Manresa, Los Gatos
Pigeon and foie gras baked in salt, homemade walnut wine – Manresa, Los Gatos
Here's why you should be glad David Kinch will continue to age his fowl just long enough to highlight natural flavors without compromising texture (long after every extreme aging of proteins becomes a wildly overused technique in lesser restaurants): his salt baked pigeon is as spectacular as it is at Saison. They taste completely different and I am glad to have the opportunity to eat both.
4. Jeremy Fox dinner at Saison (SF)
I missed Jeremy Fox at Ubuntu, so I jumped at the opportunity when I realized he was cooking at Saison while I happened to be in town. It turned out to be one of the best meals of the year.
Update: apparently this was more of a collaboration dinner between Fox and Skenes than a solo effort, which officially makes me a Saison fanboi.
Wild fluke, brassica leaves, buds and flowers, perilla – Jeremy Fox dinner at Saison, SF
You rarely come a dish so well composed without it becoming muddled – pristine fish and textures at play, accented with slightly bitter, floral and grassy notes.
Purple asparagus, ravigote and wild caviar (full frontal)
Jeremy Fox dinner at Saison, SF
Another great dish that featured a giant asparagus stalk with big, bold flavor. Bread crumbs provided texture and really put this dish over the top.
5. Belgian Beer Dinner by Justin Yu and Justin Vann (Houston)
It's incredibly exciting to see a young, talented chef return to Houston after working his way through some of the best kitchens in the world. Justin Yu spent time at Ubuntu under Jeremy Fox gaining his deep appreciation for vegetables, then staged at In De Wulf, AOC and Geranium, making sure to eat through the best restaurants in Paris, Belgium, Denmark and England in the process.
When Justin left Houston a few years ago his plan was to return to open the sort of honest Italian restaurant embodied by Flour + Water in San Francisco. When he came back, he was taken by Relae and Commis, both casual and yet gastronomically ambitious. This year Justin he will open Oxheart in Houston, which will take a look at the Gulf Coast region through a new naturals lens (for lack of a better term). Based on the dishes I had from him in 2010 and 2011, it will be one of the most important openings in the Southwest region in years.
This dinner, intended to reflect his influences from Scandinavia, was one of the best overall dining experiences I had this year.
Fresh cabbage, red miso, pickled potato and dried cabbage
This entire dinner was incredibly strong and along with my meals at Saison, Townhouse and Manresa worked as a end-to-end experience as well as on the strength of individual dishes.
Carrots "cooked well", mustard and carrot greens puree, hazelnuts, raisins, dried mushrooms
One more dish that may be representative of what you'll find at Oxheart from a dinner focused on Gulf by-catch:
Mother-In-Law, sunflower seed "risotto", sprouts, gremolata, ash yogurt – Gulf Bycatch Dinner
6. Dan Hunter vs David Kinch (Royal Mail Hotel @ Manresa, Los Gatos)
The restaurant at the remote Royal Mail Hotel in Dunkeld, Australia has tormented me for years as the destination I desperately wanted to visit. If not for David Kinch and his efforts to expose emerging global talent to US audiences through special dinners at Manresa (Redzepi was featured in the past) I might not have had the chance for some time to come. The tremendous dishes I had from Dan Hunter has the opposite effect than one I wanted to achieve – I now want to visit Royal Mail even more than before.
Tomato on toast, handmade sheep's ricotta – Royal Mail
7. June 11th @ Bootsie's – Tomball, TX (now closed)
Few chefs have the natural ability to match wildly diverse flavors with as much ease as Randy Rucker (Richman happens to be a fan). The result can be a wild ride – dishes are created on the fly in rapid succession, never to re-appear again, creating the sort of dining cadence that makes you think of a kitchen as a jam band, where anything can happen on any given nights. With every visit, the cooking, while not always as even (or predictable? sterile?) as in kitchens that polish their menus for months, always has extreme highs that more than offsets any rough spots. Then there are times when everything just works.
The same 10 day stretch as I was fortunate enough to have great meals from Tarver King at Ashby Inn in Virginia, Brushstroke in NYC, and an Omnivore dinner by Carlo Mirarchi of Roberta's in Brooklyn and Giovanni Passerini of Rino in Paris – it was Bootsie's that delivered the dinner where nearly every dish was a blockbuster. I've had too many dinners at Bootsie's in 2011 to take notes, and Randy isn't the type to print commemorative menus, so here are a few shots of the dishes from that night:
Virginia clams steamed in their own liquid, clam gelee, mint flowers (Bootsie's, Tomball TX)
Lamb heart, shiro shoyu (Bootsie's, Tomball TX)
Bootsie's is now closed, but Rucker should be back with a new restaurant in Houston's museum district in 2012.
8. Charleston Ice Cream – McCrady's, Charleston
One of many stupid mistakes I made this year was missing the heritage grain dinner held at McCrady's in October, despite being in Charleston (at least I was at Husk) the night it was held. The few dishes from this dinner I had the following night at McCrady's were my runaway favorites of the night.
The flavors in this rarely seen preparation of Carolina rice called Charleston Ice Cream were simple and pure – rice, butter, flowers. The work Sean Brock is doing with Southern ingredients, especially grains, is nothing short of visionary – one of many reasons Charleston will continue to be a serious dining destination for years to come.
9. Hen of the Woods Mushroom, Egg Emulsion
Pilot Light Dinner (Houston)
Seth Siegel-Gardner (another talented chef who recently returned to Houston after working at Gordon Ramsay, Aquavit, Fat Duck and Viajante) had a highly successful run at Kata Robata this year where omakase dinners at the sushi bar turned into an exciting "restaurant within a restaurant" serving some of the best food in the city. Since then, he has teamed up with Terrence Gallivan (most recently an executive chef at Alta in NYC) to form Pilot Light Restaurant Group, expected to open a yet unnamed restaurant in 2012.
This dish from one of their dinners at the Revival Market, built around an earthy hen of the woods mushroom and rich egg emulsion, is one of my favorites of the year.
10. Moneycat Brunch (Houston)
For the last few months of 2011 this Southeast Asian learning pop-up brunch by Justin Yu and several co-conspirators gradually became one of my favorite food experiences of the year. It's hard to say whether it's the imaginative neo-Asian cooking (oddly missing in Houston), amazing donuts & coffee, or the offbeat Chinatown location that made Moneycat so successful, but by the end of the line the non-existent restaurant was stacking up press accolades and regularly running out of food.
Fried Gulf Whiting, miso garlic butter, fish "guts and glory" fried rice
Pandan braised brisket, romaine lettuce
11. There are just too many great dishes from this year to exclude from this post. Here are some of the my favorites:
Nasturtium seemed to be everywhere in 2011. This preparation at Saison was the most interesting. The leaf is buttered and pressed flat and cooked until crisp. The effect is visually striking and provided great texture offset to this dish.
I asked David Kinch if he was referencing soba with this dish. He paused for a second and said "no, I just wanted to make a cold noodle dish". See how that works?
I wanted to love Kajitsu in NYC, but the cooking felt flat (lack of salt?). Their signature house-made tofu is spectacular, however:
Chicago dining tends to be predictably "molecular", but this exploration of summer corn flavors and textures at Phillip Foss' unfortunately named El has the sort of ingredient focus that makes me excited to return in the future.
As much as I love Saison, I find their efforts to add more luxury ingredients, such as truffles and golf leaf, to be a distraction. Then again, I can't deny being completely taken by this simple presentation of lightly smoked caviar and chicken gelée. Few people consider caviar "comfort food", but I immediately think back to the day my father walked in on a snowy Moscow day with a kilo of contraband caviar, direct from the processing plant. Growing up in USSR had it's surreal moments. You often hunted multiple stores for milk and eggs; bananas were rare and prized treats. Yet caviar, while not exactly easily obtained, somehow felt much more ordinary than a mango.
Another dish from Manresa? Yes. Ice milk, coffee with just pressed olive oil – presented as an amuse, rather than a desert course, was as simple as it was stunning. Dishes like this make the trip to Los Gatos a must for anyone serious about food.
I don't remember the specifics of this dish at Bootsie's, but I do remember it bursting with vegetal flavors and lush textures.
Grant Gordon is another talented young chef emerging in Houston, taking on the challenge of returning a Tony's – a dinosaur of a restaurant (think Le Cirque) – to greatness. So far he's succeeding brilliantly. The night my companion and I ordered every option available on the tasting menu, minus the $125 Straw and Hay, White Alba Truffles, the dish showed up at the table anyway courtesy of the restaurant. This and other pasta courses put Tony's in contention with Quince and Vetri for some of the best pasta in the country.
Sushi in the mid-range in NYC is still far better than what you can get outside standard setters like Urasawa. My standby in 2011 has been Ushiwakamaru, but my single visit to Sushi Azabu makes me wonder if I'll have a new favorite in 2012. This Red Sea Uni was unlike any I've had – exceptional sea urchin with an unusual cherry finish. I'd be back just for this bite alone.
These smoked chicken wings are one of many reasons why I continue to think Husk in Charleston is one of the best casual restaurants anywhere.
Sons and Daughters in San Francisco got even getter in 2011 than the year before. The cooking is incredibly solid and stays far from tilting at gastronomic windmills. This is the kind of restaurant I'd love to see in Houston and visit once or twice a month. Raw local albacore, espelette, caviar, puffed rice:
4505 Meats stand at the Ferry Market in San Francisco. Best burger just about anywhere.
Ashby Inn in Paris (no, not that Paris) Virginia stays off the radar for more people who travel for food, but it's worth a visit. Tarver King's cooking is closer to Cyrus than Manresa, but it's it has one huge benefit – it's on the way from DC to Chilhowie.
Another stop on the DC t0 Chilhowie trail – the flavors at Thai Siam located in the middle of nowhere in Virginia might be a notch above Lotus of Siam. I was three hours away from this place a few months ago and I seriously considered driving out just to get my hands on more of this chili dip.
Can't promise that I'll post with any more frequency this year, but you can always find me on Twitter: @tastybits.
The End.
January 16, 2012 6 Comments


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February garden tasks for spring planting
The seed catalogs arriving in your mailbox are a cue to start thinking ahead to spring and summer vegetable gardens. Planning early allows ambitious gardeners to get a jump on the growing season and leaves time for a second crop in late summer and early fall. Consider sowing tomato, eggplant and pepper seeds indoors later this month. They'll be ready to harden off (expose gradually to the outdoors) around the time the weather warms in early May.
- February is the last chance to buy bare-root plants. As long as bare-root plants are kept in a cool, shaded area with their roots protected, they will wait a few weeks until the soil is suitable for planting.
- Complete winter pruning of dormant plants such as cane berries, fruit trees, grapes, roses and wisteria. Do not delay too long because warm weather will send these plants into a vigorous growth spurt, which you want to direct by pruning.
- Continue to pick up fallen camellia flowers in order to prevent the spread of camellia petal blight.
- Spray fruit trees and roses with a dormant spray of horticultural oil to kill overwintering insect eggs.
- Azaleas and camellias are in bloom and rhododendron are in the budding stage. Now (while you can see the bloom color) is an excellent time to purchase them.
- Prepare garden tools and machinery for spring use. Wire brush and sharpen tools with cutting edges such as shovels, spades, hoes, pruning shears, hedge trimmers and trowels.
-Prepare beds for new plants. Fertilize with compost or manure to replenish nutrients and boost the soil's tilth.
Seed catalogs give the armchair gardener an opportunity to dream big for spring while waiting for the rains to taper off. A sampling of Northern California seed companies' catalogs and their specialty offerings:
Baker Creek's 2013 Pure Seed Book: Owner of the Petaluma Seed Bank specializes in heirloom and open-pollinated seeds. Request catalog at www.rareseeds.com.
Kitazawa Seed Co.: Oakland company specializes in Asian vegetables. Request catalog at www.kitazawaseed.com.
Natural Garden Co.: All-organic nursery based in Petaluma sells vegetable, herb and flower seeds and tomato seedlings. Request catalog at www.naturalgardening.com.
Renee's Garden: USDA-certified organic vegetable and herb seeds. Online catalog: www.reneesgarden.com.
Larner Seeds: Bolinas company specializes in California native seeds. Demonstration garden open to the public. Online catalog: www.larnerseeds.com.
Living Seed Co.: Mill Valley couple sell heirloom and open-pollinated collections. For catalog e-mail firstname.lastname@example.com. www.livingseedcompany.com.
Magnolia celebration
Magnolias are in bloom throughout the Bay Area. Head to the San Francisco Botanical Garden in Golden Gate Park to see one of the most important collections outside China in all its glory now through mid-March during the "Magnificent Magnolias" celebration. Some highlights:
-- Self-guided tours of the magnolia collection. Download the maps at www.sfbotanicalgar den.org or pick up a copy at the ticket kiosk.
-- Guided tours with curator Don Mahoney, 1-3 p.m. Feb. 16 and docent Dr. Joseph Barbaccia, 1-3 p.m. March 3. $15, tickets available at www. sfbotanicalgarden.org.
-- Magnolias by Moonlight Walk, 6-8 p.m. Feb. 25, March 25. Yes, it's a full moon. Register by calling (415) 661-1316, Ext. 400. Rain cancels. $15 payable at the start of the walk.
-- Drawing Magnolias, 10 a.m.-3 p.m. Feb. 21. Pencil-drawing class with botanical artist Nina Antze. $90. San Francisco County Fair Building. (415) 661-1316, Ext. 412.
The garden is at Ninth Avenue and Lincoln in San Francisco.


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What Is CBD?
CBD Products
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60-Day Money Back Guarantee
About Us
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Board Of Directors
Pay Plan Overview
Shop Now
Shop as a Customer
Shop as an Existing Associate
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Contact Me
Contact CTFO
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BANGKOK — A Thai Airways Airbus 330-300 skidded off the runway while landing at Bangkok's main airport after its landing gear malfunctioned, the airline said Monday. Fourteen people were injured while evacuating the plane, it said.
It was the second mishap in less than two weeks for Thailand's national carrier.
After the accident, workers on a crane blacked out the Thai Airways logo on the tail and body of the aircraft. An airline official said it was part of an effort to protect its image under Star Alliance guidelines.
The flight from Guangzhou, China, was carrying 288 passengers and 14 crew members.
"After touchdown at Suvarnabhumi Airport, the landing gear malfunctioned and caused the aircraft to skid off the runway," Thai Airways President Sorajak Kasemsuvan said in a statement. "Sparks were noticed from the vicinity of the right landing gear near the engine; the matter is under investigation."
Airbus spokesman Justin Dubon said it was too early to comment on what caused the accident. He said Airbus has dispatched a team of experts to Bangkok to aid in the investigation.
Photos taken after the incident showed deep furrows from skid marks on the runway and in a grassy area off the runway, and the aircraft resting with its nose down and emergency slides inflated.
"The captain took control of the aircraft until it came to a complete stop and passengers were evacuated from the aircraft emergency exits," the Thai Airways president said.
A Thai Airways official said 13 passengers were injured, but an airline statement later said 14 passengers had been hurt during the evacuation. It said two of those injured remained at a Bangkok hospital late Monday.
Thai Airways official Smud Poom-On said that "blurring the logo" after an accident was a recommendation from Star Alliance known as the "crisis communication rule," meant to protect the image of both the airline and other members of Star Alliance.
The incident occurred less than two weeks after 20 passengers were injured when a Thai Airways Airbus A380 hit severe turbulence as it was descending to Hong Kong's airport.
Associated Press writer Greg Keller in Paris contributed to this report.


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Kapiolani Community College announces 2006 recipients of Honda Scholarships for International StudyKapiʻolani Community College
Ken Kiyohara, (808) 734-9824
Kapiolani Community College
HONOLULU — The Honda International Center at Kapiʻolani Community College has announced the recipients of the 2006 Honda Scholarship for International Study. Kyndra Love of Kapiʻolani Community College and David Pesquira of Leeward Community College were selected to receive the scholarships, which provide support for University of Hawaiʻi community college students who wish to incorporate an international experience into their academic program.
Love will be attending the Korea Language Institute at Yonsei University in Seoul, Korea, for the 2006-2007 academic year. Her career goal is to become a professional interpreter. Love was awarded $5,000.
Pesquira, who was awarded $3,000, will be participating in the Go Away program in Salamanca, Spain. His career goal is to become a business owner targeting the Hispanic market in the United States.
Awarded annually, the Honda Scholarship for International Study supports students in any field of study who participate in University of Hawaiʻi exchange programs or semester or academic year study abroad programs sponsored by other institutions. Students who are in at least their second semester of study at any of the seven UH community college campuses are eligible to apply.
The Honda International Center at Kapiʻolani Community College provides services, activities and support in the area of international education to the Kapiʻolani campus community as well as the other six community colleges in the University of Hawaiʻi system. The center was established through a generous donation by Paul S. Honda, a community leader and internationalist. For more information about the center and the services provided, visit www.kapiolani.hawaii.edu/object/hondainternationalcenter.html.
For more information, visit: http://www.kapiolani.hawaii.edu/object/hondainternationalcenter.html


text: Warm up to cool weather workouts in Bellwether's Thermaldress Tights. Their warm, fleeced interior wicks to keep you cozy and dry. And for comfort, these tights feature flat-lock seams and an ergonomic design that moves with you whether you're on the bike, a run or a hike. For safety and easy on/off they feature ankle zips with reflective trim.


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Let's cheat our way to success
Without a doubt, not many Charlottesville residents are surprised by the controversial results of UVA's inquiries into cases of plagiarism by its students, some pleading insanity in an attempt to avoid suspension. [May 5 cover story sidebar: "You gotta be crazy! Cheating students plead insanity."](http://www.readthehook.com/93434/cover-you-gotta-be-crazy-cheating-stude...).
I recall a forgotten episode from the mid-'90s when UVA's bookstore reported losses of something like $65,000 in stolen textbooks. As a result, administrators began to enforce a policy which forced students to check their bags and backpacks upon entering. Common sense.
Several UVA students threw temper tantrums– they claimed it was "townies" doing the stealing. (Every Charlottesville resident has a fetish for academic books on advanced particle physics, right?)
Students pointed out that are required to sign an Honor Code upon entering the school which prevents them from even considering such an act. The local natives are the only ones capable of such criminal activity, they claimed, and students should be able to carry their empty backpacks into the store guilt-free.
If students are allowed to commit plagiarism and are granted immunity because of some bizarre mental disorder which makes them lift passages of text from other authors, then the entire UVA Honor Code System is a joke. They, along with the ones who aren't getting caught, do not enjoy nor deserve their education as they intentionally disgrace their own institution's rules and ethics. They violated the sacred trust of teacher and student. Now, nobody ain't gonna trust nobody.
Lou Bloomfield, whose software caught so many students, might agree that this is the way things will work from now on. The tremendous amount of time spent dealing with these deceptive self-centered young adults is costing the Commonwealth of Virginia (that's us, folks!) how much money?
How smart do you have to be to get into UVA, anyway? I guess it doesn't matter.
I salute all of the good students and hard-working faculty of the University of Virginia. I spit on the spoiled and lazy, too stupid, or hung-over to conceive original thought and who are unappreciative of their student-status.
They need to learn to cite resources, cross-pollinating their papers with ideas from several sources, and to give credit where it is due. Perhaps we "townies" should replace our criminal system with a simple honor code. We can then have full immunity from murder, corporate-crime, drug-trafficking, or even... plagiarism.
Where do we sign up?
Eric Olive


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Flagler County has been designated a Preserve America Community by First Lady Michelle Obama in recognition of local efforts to preserve the county's history.
BUNNELL — Flagler County has been designated a Preserve America Community by first lady Michelle Obama, according to the Advisory Council on Historic Preservation.
"Any time we achieve a recognition from the federal government, it's really good," Commissioner George Hanns said. "I'm proud that we are being recognized for preserving our lands and our resources."
The designation recognizes Flagler County's efforts to preserve its history, county spokesman Carl Laundrie said Monday in a written statement. Flagler County will receive a certificate signed by the first lady and the honor qualifies the county for grants associated with the federal program, he said.
"The president and I want to congratulate all of the Preserve America Communities and thank them for their commitment to protecting and strengthening America's cultural and natural heritage," Michelle Obama said in correspondence with the county.
County Administrator Craig Coffey sent commissioners an email Monday letting them know the news.
The program involves more than just recognition. In a partnership with Washington Oaks State Park, Flagler County and the state park received a $22,000 Preserve America grant for signage in historic areas of the park.
Judy Rodenstein, spokeswoman with the Office of Preservation Initiatives, said communities that receive the designation have been able to demonstrate that they familiarize and educate residents about local historic resources. It also shows officials have been involved in a public/private preservation project that benefits the community and incorporates preservation in the way it does business.
"All of these things increase civic pride," Rodenstein said. "Historic resources are an economic asset and support heritage tourism."
The advisory Council on Historic Preservation administers the program with the Department of Interior in cooperation with the White House and 10 other federal agencies, Laundrie said.
"This is the result of Flagler County's consistent efforts to preserve our rich history and tell our story to the public," said County Commission Chairman Nate McLaughlin. "It is a national honor and we are proud to be a Preserve America community."
Benefits of the program include use of the Preserve America logo and listing in a web-based directory that showcases Flagler County's preservation efforts and heritage tourism destinations, Laundrie said. Preserve America communities are listed in "Discover Our Shared Heritage" National Register Travel Itineraries, as well as in "Teaching With Historic Places" materials created by the National Park Service.
"Isn't it nice when people recognize us from far away places?" Hanns said.
More information about the program is available online at achp.gov and preserveamerica.gov.


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PureDWTS Exclusive: Elena Grinenko Interviewed About Her New Dance Studio And Dancing With The Stars
We recently sent former Dancing With The Stars pro Elena Grinenko a few questions!! We wanted to check in with her to get some updates on her new baby and how she's doing. Recently, she also opened up a new dance studio in Los Angeles with her husband Rib Hillis called La Ballroom. We also asked her what she thinks of the new season of Dancing With The Stars. Here she is below to tell us about everything. Thank you Elena!!
1. Hi Elena!! First of all, congratulations on your new little one.
Thank you 🙂
How is motherhood treating you? Tell us about you and Rib's new little bundle of joy and what you've been doing since we last saw you on Dancing With The Stars!! A lot has happened since then, hasn't it?
Motherhood is great. I always wanted to experience what people are talking about when they speak of unconditional love and now I can say I totally joined the club. You can not describe it you can only feel it. Our baby boy was born August 19th, he is almost 6 month old and I love him every day more and more. It is amazing to see how fast they grow and react to everything around them, to be part of his experience in this life and help him learn all the new things that he sees and touches it absolutely thrilling.
2. So, we hear you are opening a new ballroom studio in Los Angeles. Tell us all about it and how you were inspired to open it?
Yes, Rib and I opened a studio in Sherman Oaks CA, we actually bought an existing studio with full staff that we kept and students body. It's like jumping on the train that is already going 60 miles an hour 🙂 but it's very exiting. We hope that changes that we making to the studio right now, will bring event more students to the studio and keep the ones that we have there very happy. The inspiration was our baby boy Magnus. When I learned that I'm pregnant, we started talking about opening the studio, because my life consist on traveling suitcases and hotels, which is not good combination for raising a child. I for sure can't be the seat at home mom, lol. I'm so used to doing million projects and that is why studio sounded like the best solution for us. I can still work and create and at the same time be with my baby boy and my husband, be more of normal family 😉 We also bring him to the studio, Rib jokingly calls Magnus mascot of the studio. It's actually very exiting to open business with Rib, he is not a dancer, but he brings such ease to the studio, by making it more fun and relaxed atmosphere for students to be in and he has awesome social skills, that I sometimes need to learn, to make it more fun for people to be there, I get to focused on things and to concentrated. So that combination makes us perfect studio owners.
3. Who will be the teachers at the studio? Will you have any dancers from Dancing With The Stars and So You Think You Can dance who will be helping to teach at your new Studio?
We have 7 teachers on staff, they are all very experience teachers and competitive dancers. As far as DWTS or SYTYCD dancers of cause 🙂 I think that what will make our studio special, we will always have guest coaches from the shows, it's like a special tread to the students, to be able to learn from people they see on TV. We already had Louis Van Amstel, Gleb Savchenko and Snow Urbin at the studio coaching.
4. We've also heard you've had a couple of events at the studio. Can you tell us about them and when is the Grand Opening?
Yes, we run Social parties every first Thursday on the month and of cause our Grand Opening is on March 31st, which we trying to coordinate with DWTS, to make sure all my fellow Pro dances can attend our even after the taping is over. We gonna have full on red carpet event, Pro and students show numbers and of cause a lot of dancing.
5. Will you continue doing the videos after DWTS episodes?
We hope so 🙂 Now that we have our own location, we probably gonna get back to it this season.
6. What do you think of the new DWTS format and all the changes that are happening with DWTS (ie. new non-ballroom styles, no more live band, etc)?
In the beginning I was not sure, but I actually think it makes the show more interesting, I can't imagine that audience can watch cha cha over and over again. It's just brings something fresh and exiting, on the end of the days it called Dancing with the Stars not Ballroom Dancing with the Stars, they can use any style they like. As far as band goes, those guys are great and I don't want to take away anything from them, they are amazing, but from the dancer perspective, you doing choreography to the record that DWTS producers give you and suddenly on Monday it's the first time you get to do it with band on the rehearsal and it's not always sounds the same. AS far as views concern, I think that they wont even notice 🙂 So I think it's be ok with no band. But I'm sure everyone is gonna miss them, cause they wore there for so many seasons and they wore fabulous.
You can follow LA Ballroom at La Ballroom Studio at Facebook. Be sure you are following @LABallroom at twitter too for all of the latest news and updates.