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AR Philosophy > Morality of AR > Speciesism - Index
Interstate closed to let bear retrieve dead cub
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October 29, 2008
Interstate closed to let bear retrieve dead cub
By Jonathan Austin
Woodfin police had to close westbound Interstate 26 Tuesday afternoon to let a mother bear retrieve her dead cub from the roadside.
The interstate was closed for about 25 minutes, Woodfin Police Sgt. Dawn Roberts said.
Roberts said the cub, which weighed about 80 pounds, was struck by a vehicle and died in the road just east of the New Stock Road exit. "It was killed straight out," she said.
But the mother bear wasn't willing to walk away. "She was coming to take care of us and her cub," she said.
"She was trying to figure out what was going on. She didn't realize the cub was dead," Roberts said. "She came out in the road a couple of times."
Woodfin officers have dealt with many bear sightings recently, she said, and they knew of the risk getting between the mother and cub.
"Even though it was dead, the mother still wanted to take care of it," Roberts said. "She was wanting to get her baby."
So as officers armed with rifles stood watch, others pulled the cub to the roadside where the mother bear could get to it. The mother immediately "grabbed it by the scruff of the neck and pulled it off the roadway," Roberts said. "She pulled it off into the woods. She was tending to it."
Roberts said the mother bear weighed about 200 pounds.
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Panda3D is a game engine, a framework for 3D rendering and game development for Python and C++ programs. Panda3D is Open Source and free for any purpose, including commercial ventures, thanks to its liberal license. Go ahead and grab it here. To learn more about Panda3D's capabilities, visit the gallery and the feature list. To learn how to use Panda3D, check the documentation resources. If you get stuck, ask for help on the forums, our community is very active.
Only registered members can share their thoughts. So come on! Join the community today (totally free - or sign in with your social account on the right) and join in the conversation.
A3P is an indie online shooter that combines the best aspects of the Third Person Shooter and Real-Time Strategy genres. Load out your units with weapons and special abilities, then lead them to victory on the battlefield!

subset: commoncrawl


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Doctors have heard it all. Here's what some of our physician readers said they can't stand hearing from patients:
1. "I am very sensitive to all medications."
2. "Could you just look at my other child?"
3. "It hurts all over."
4. "I know I have a sinus infection and always get antibiotics for it."
5. "I can't exercise."
6. "I have no idea how methamphetamine/cocaine/morphine showed up in my urine. I've never taken that."
7. "I need a complete hormonal evaluation."
8. "I tripped in the bathroom while I was holding an open bottle of Percocet and they accidentally dropped into the toilet."
9. "Shoot, I forgot my wallet."
10. "I didn't mention it to the nurse, but..."
11. "I only smoke outside..."
12. "I came early this time to prevent the bronchitis."
13. "'I read on the Internet...' or better yet, 'My so and so said...' or the best is, 'Dr. Oz said...'"
14. "That's not what my other doctor said."
15. "You people!"
Marisa Torrieri is an associate editor for Physicians Practice. She can be reached at [email protected].
Aubrey Westgate is an associate editor for Physicians Practice. She can be reached at [email protected].
This article originally appeared in the March 2013 issue of Physicians Practice.


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2002 :: World Cup, Fort William ...
This was the first ever World Cup on UK soil. James Porteous made the trip with his camera and snapped the action - from Lopes and Peaty on the 4X to riders looming from the Scottish fog on the gruelling course. Steve's spirts might have been as damp as the weather but these pics are hot!
You are viewing the thumbnail index - click a pic to enlarge.
All images in this gallery are © James Porteous and may not be reproduced without permission.


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How Volunteering Can Change Your Life
"I never have to leave my bedroom"
Lisa Zenno, 27, Seattle
"I have a two-hour commute, and my workday averages 10 hours. Once I'm home, I'm back at it, doing translation work. My weekends are for errands. I'm just too busy!" Zenno joined up with Infinite Family, a nonprofit that connects volunteers with South African teens whose lives have been ravaged by the AIDS crisis and by poverty. Training takes about five hours, and then each week, Zenno will spend 30 minutes using video technology to chat with a teen, building a relationship, helping with homework and sharing the ins and outs of their life. Bonus: She'll never have to leave her bedroom. "The training was online, so I did it whenever I had free time," Zenno says. "For mentoring, I chose the Wednesday at 6 a.m. time slot—3 p.m. for my 15-year-old mentee, Nametsegang. I'm an early riser, so I get ready for the day before sessions, then head right to work. We've chatted for three weeks so far, and we're really connecting. We talk about school and her siblings, and we teach each other words in our native tongue: Setswana for her, Japanese for me. Last session, she opened up about her mother's recent death. I've been through the loss of a family member, too, so I think we understood each other. I've signed on for a year, and I'm excited."
Follow her lead Mentor a teenager online like Zenno at Infinite Family.
Carrie Hyman, 29, New York City
"My schedule is erratic. I work in public relations, so my nights are full of eleventh-hour events and client dinners. I worry that I'll sign up for something, then have to bail out." SELF sent Hyman to New York Cares, which offers onetime and ongoing volunteer opportunities that you can sign up for only a day in advance. (The HandsOn Network offers similar programs in other cities.) Attend orientation, then jump in whenever you're free. "I signed up for a project the next night near my office," Hyman says. "I spent two hours sorting donated clothing for infants in need. The next week, I enrolled to help special-needs kids learn to swim that Saturday, from 2 to 4:30 p.m. We splashed around, and it felt great to use my passion and expertise—I used to swim competitively. I plan to return, and I now get email alerts so I can help out at the last minute."
Follow her lead Volunteer on the fly. Look up your city at HandsOn Network.org.
Leanne Karr, 29, Philadelphia
"I can't fit in both exercise and volunteering. I work 60-hour weeks and take classes on weekends. My only spare hour is at 6 a.m., when I run, and I need those workouts to stay sane." SELF steered Karr to Back on My Feet, which offers running training (and sneakers) to the homeless. That way, she can get in a workout and also help others. Volunteers meet participants at shelters at 5:30 a.m. to mingle, then go for group runs. If participants show up 90 percent of the time, they can attend free classes, job training and financial-education workshops. "The meet-up point is only a mile from my home, so it is an easy run there," Karr says. "At each session, the group leader guides us through a serenity prayer and an icebreaker. Then we do a 2- to 4-mile run as a group. My first time, I ran with a man who said the workouts helped him feel confident and motivated, and gave him hope that he'll land a job and be able to move out on his own. Sharing my love of running with someone having a tough time feels great."
Follow her lead Get fit and give back.
Micaela Barrett, 23, New York City
"As a kid, I fell hard for fast food and would barely touch vegetables. But after spending the summers before and after my senior year of college volunteering with my boyfriend at Locavore Farms, an organic start-up in California, I'll never go back to eating junk. We were looking for an adventure, so when a friend who had worked on another farm told us about her experience, we signed on for five weeks and camped out on-site. We did everything from planting to harvesting the crops. Seeing vegetables as seedlings made me realize that I'd never pictured my food before it reached the supermarket. Mealtimes were great. We picked fresh herbs and veggies to make quiche, frittatas or muffins. Those habits have stayed with me. Now when I shop for food, I load my cart with fresh produce, and I've cut back on meat. It's making a big difference for me: I have more endurance, my focus is sharper, and my skin is clearer, too."
Follow her lead Search for farms near you at Worldwide Opportunities on Organic Farms. Or find a local farmers' market where you can get involved at LocalHarvest.org.
Tammie Reed, 42, Atlanta
"My job as a talk-show host sounds glamorous: I interview celebrities and walk the red carpet. But as a teenager, I squatted in an abandoned house with my sister for 18 months after my mother went to prison. I felt worthless and ashamed. When she was released, we got our life back on track, but I've never forgotten the homeless girl I once was. Back then, I had no mentors, no peers to encourage me and no clue that there were resources available to help me. Now that I have two children of my own, I volunteer at their schools at least once a week, read to my son's class and pitch in any way I can. I also run a seminar for a peer-leadership program, where I speak to middle school students about dreaming big. I share my difficult past and let them know how far I've come. The kids are so creative and full of energy—they have an incredible amount of strength. They've helped me mend a piece of myself."
Follow her lead Sign up with Big Brothers Big Sisters to mentor a child in need, or volunteer at ComfortZoneCamp.org to help grieving children.
Carolyn Smuts, 37, Huntington Beach, California
"I've competed in loads of races—5K runs, a marathon—but my favorite is the Camp Pendleton Mud Run, a tough 10K course that includes crossing rivers and scaling 6-foot walls. Last year, I was chatting about the race with Brian Tom, who is legally blind and heads a charity called Blind Start of America. I was really impressed when he told me that he also ran the Mud Run, with the help of an aide. Before I knew it, I'd volunteered to do the June Mud Run blindfolded, running alongside blind and sighted athletes to raise money for Brian's organization. At one point during training, I got so frustrated while trying to climb a wall that I went to remove my blindfold and my guide shouted, 'No! Blind people don't have that option!' On race day, I ran beside folks who had lost their sight in combat. Realizing what they had overcome was completely humbling. It's not easy doing things like getting up a muddy, slippery hill without being able to see; sometimes, I had to crawl, but I pushed myself to the limit. I'd placed in past races, but this time, I came in nearly last. Yet those wins don't compare with the feeling of power I got from knowing I was making a difference."
Follow her lead Find an extreme do-good adventure at AcrossTheDivide.com.
Sarah McCree, 26, Mechanicsburg, Pennsylvania
"I grew up helping out in soup kitchens, building homes and going on mission trips with my family, so after college, it felt natural to become an AmeriCorps volunteer. I was the site coordinator in Somerville, Massachusetts, for LIFT, which provides social services to families in need. I met Jesse during our training, and we started chatting about our experiences serving the community. We were both based near Boston; traveling home together from a training session in Washington, D.C., we found our plane delayed. We had a ton of fun wasting time, including competing to see who could run fastest up the down escalator. We were in frequent touch from that point on and even went on television together to promote LIFT's free tax-preparation services. But it took us a year to confess that we were falling for each other. He admitted it first, and then I told him I felt the same! We got married last fall, and, not surprisingly, we still volunteer often. But we have especially fond memories of LIFT because it brought us together."
Follow her lead Make friends—or more—while volunteering by signing up with other single folks at SingleVolunteers.org.
Heather Prince, 33, Brooklyn, New York
"I was raised in small-town Utah and wasn't exposed to a wide variety of people. But I'd always dreamed of traveling, learning about different cultures and having an impact on the world. Still, when I moved to New York City and took a position as an events planner, urban life swallowed me up. I spent six years climbing the corporate ladder, dressing the part and walking the walk. But I knew something was missing, especially when I talked to a friend who taught at a public school in inner-city Chicago. Her face lit up when she told me about her job, and I realized that I wanted what she had. Because I had zero experience planning events for nonprofits, I looked for volunteer opportunities online and went for an interview at the World Association of Non-Governmental Organizations, which helps NGOs partner up and share ideas to advance global well-being. I ended up cochairing the gala fund-raiser Africa Rising, collaborating with a team on branding, decorating and ticketing. When it all came together—complete with carved wooden centerpieces from the African market in Harlem—I felt a wonderful mix of pride and fulfillment. I quickly signed on for another project, and soon, my volunteer work felt more important than my day job. The following year, thanks to all my volunteering, I landed a position at an international NGO, the Touch Foundation, which focuses on global public health. I had to take a $10,000 pay cut, but it was well worth it. Now my career, not my side projects, fulfills me."
Follow her lead Match your skills and interests with a giving opportunity at VolunteerMatch.org. The site is easy to use because it lists groups' needs specifically (e.g., "proposal writing").
"My crazy—but amazing!—year of volunteering"
Kara Richardson Whitely
"Two years ago, I was so overweight and out of shape that I could barely bend down to tie my shoes. I don't like dieting, and I'm not someone who does things by halves, so I decided to get fit and improve my attitude with a somewhat kooky plan: I vowed to participate in a physically active charity event (a bike ride, mountain hike, fun run) once every month during 2009. I dubbed my project the Save the World Workout, and it inspired me to get off the couch—and gave me specific goals to train for.
"Partly, I was hoping to guilt-trip myself into becoming more active. After all, if I committed to these events, spent time and energy getting in shape for them and nagged friends and family to contribute to each cause, I couldn't back out at the last minute. Holding myself accountable was a good strategy for me: By the end of the year, I'd jumped into an icy Vermont lake in the middle of winter for an event called the Penguin Plunge, to support Special Olympics; walked a 5K course along a beach in Ocean City, New Jersey, to raise money for Autism Speaks; trudged 26.2 miles in the Flying Pig Marathon for the American Heart Association and other charities; cycled a 50-mile leg of the Tour de Pink for the Young Survival Coalition; and even hiked Mount Kilimanjaro, Africa's highest peak, for Global Alliance for Africa, to help AIDS orphans. I collected a drawerful of logo-emblazoned T-shirts and baseball caps. Most important, I raised more than $10,000 for various charities. And even though I tumbled off a trail or two, I also lost 25 pounds and gained confidence, strength and purpose, three things I had in short supply when I started. I guess you could say that I set out to save the world but ended up saving myself."
Follow her lead Find physically focused charity events at Active.com. Or set up your own physical challenge and raise money for your chosen organization at FirstGiving.com.


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Peavy hopes to miss just one start as finger heals
BRADENTON, Fla. -- Jake Peavy's mishap with a fishing knife, though painful and scary, might only force him to miss one Grapefruit League start.
At least that's what Peavy, who suffered a laceration of his left index finger, is hoping.View Full Game Coverage
BRADENTON, Fla. -- Jake Peavy's mishap with a fishing knife, though painful and scary, might only force him to miss one Grapefruit League start.
At least that's what Peavy, who suffered a laceration of his left index finger, is hoping.View Full Game Coverage
"I don't think it's going to be long at all. I would like to get out, play some catch and do some stuff tomorrow," Peavy told reporters in Fort Myers, Fla. "The biggest thing is they're not going to let me sweat until the healing process takes over. I believe I'm going to play catch, and I would love to tell you I'm going to make my next start. That's certainly what I'm aiming for, and hopefully we can do that and get back on schedule and it doesn't mess things up too much."
The righty, who loves the outdoors, was just trying to have a nice day with his son on Saturday before the freak accident occurred. He would have started on Monday against the Pirates if not for the accident.
"Just getting ready to go fishing," Peavy said. "I promised my little boy I would take him fishing, so we went to Bass Pro and we bought us some rods and reels that were combo'd. I was trying to cut the wire tie that was holding them together. Using the knife with my right hand and holding the rod with my left, and when I broke the wire tire, it struck the knuckle pretty good."
At first, Peavy didn't realize how bad he had cut himself.
"It's a bummer. I didn't think it was that crazy bad to the point I didn't seek medical attention," said Peavy. "That day we wrapped it up and went fishing. I came in here yesterday and realized we needed to have it stitched up and we would have to take some precautionary measures.
"You just don't want to risk infection. I could go out and play today if it was a must, but you can't risk infection and let it sweat. And me not getting it tended to right off the bat, you just don't want to get it infected, and that's the reason we're going to hold off a day or two."
The more Peavy talked about the incident, the more painful it sounded.
"It's right on the knuckle," Peavy said. "It was more of a jab ... it was a brand-new knife out of the packet, which is huge as well. I had just bought the knife. It was big -- it was a brand-new knife, pretty sterile. But a brand-new knife, it was pretty sharp as well."
Ian Browne is a reporter for MLB.com. Read his blog, Brownie Points, and follow him on Twitter @IanMBrowne.


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Adam Sandler, Kevin James, Chris Rock, David Spade, and Rob Schneider are real-life friends. I'm sure that when they all get together they crack each other up.
The question is: Do they crack us up? "Grown Ups" strings these guys together in a movie that at best is irrelevant and at worst is unwatchable.
It's a clobber comedy with "heart" – not my favorite combo.
Sandler, who co-wrote, if that's the term, with Fred Wolf, plays a hotshot Hollywood agent who rounds up his old childhood buddies for a Fourth of July weekend in a lake house near their hometown.
The occasion is the death of the beloved coach who guided them to a basketball championship.
With their families in tow, the friends carry on as if they were still back in middle school.
The suffering wives are played by, among others, Salma Hayek, Maya Rudolph, and Maria Bello, and one can see all too well why they suffer.
Grade: D+ (Rated PG-13 for crude material including suggestive references, language, and some male rear nudity.)
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'Toy Story 3': Pixar's 'Toy Story' movies keep getting better and better


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Levi & Korsinsky is investigating the Board of Directors of Knight Capital Group Inc. ("Knight" or the "Company") (NYSE: KCG) for possible breaches of fiduciary duty and other violations of state law in connection with the sale of the Company to Getco Holding Company, LLC ("Getco"). Click here to learn how to join the action: http://zlk.9nl.com/knight-capital-kcg/, or call: 877-363-5972. There is no cost or obligation to you. Under the terms of the transaction, Knight shareholders may elect to receive either $3.75 or one share of common stock in the post-merger company for each share of Knight stock they own. The transaction has total approximate value of $1.4 billion. The investigation concerns whether the Knight Board of Directors breached their fiduciary duties to stockholders by failing to adequately shop the Company before entering into this transaction and whether Getco is underpaying for Knight shares, thus unlawfully harming Knight stockholders. In particular, Knight stock has a reported Book Value of $6.70 per share for the most recent quarter. If you own common stock in Knight and wish to obtain additional information, please contact Joseph E. Levi, Esq. either via email at email@example.com or by telephone at (212) 363-7500, toll-free: (877) 363-5972, or http://zlk.9nl.com/knight-capital-kcg/. Levi & Korsinsky is a national firm with offices in New York, New Jersey, and Washington D.C. The firm has extensive expertise in prosecuting securities litigation involving financial fraud, representing investors throughout the nation in securities and shareholder lawsuits. The attorneys at Levi & Korsinsky have been appointed by numerous courts throughout the country to serve as lead counsel on behalf of shareholders in major securities lawsuits and have successfully recovered multimillion-dollar damages awards on behalf of investors. For more information, please feel free to contact any of the attorneys listed below. Attorney advertising. Prior results do not guarantee similar outcomes.
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Three-Part FREE Webinar Series
Joe Burgoyne of the Options Industry Council brings you over 30 years of experience in the financial industry. Join us for Part 1 on Wednesday, March 7 at 7 p.m. EST.
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In 1967 a hotel located in northumberland was abandoned, the reason for the abandonment has remained unknown... until now.
Only registered members can share their thoughts. So come on! Join the community today (totally free - or sign in with your social account on the right) and join in the conversation.
The stairs that lead to the Storage.


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Supreme Court Appears Divided on Major DNA Case
(WASHINGTON) -- It's not very often a Supreme Court justice says something like this at arguments: "I think this is perhaps the most important criminal procedure case that this court has heard in decades."
But that was Justice Samuel Alito Tuesday, talking about Maryland v. King, a case concerning a Maryland law that allows officials -- without a warrant -- to take the DNA of someone who has been arrested but not convicted of a serious crime. The federal government and 28 other states have similar laws.
Alonzo Jay King Jr. is challenging the law. In 2009 he was arrested for assault. But when -- pursuant to the Maryland DNA Collection Act -- officials took his DNA, they were able to eventually produce a match with a previously unsolved rape case from 2003. King argued that the DNA draw violated his constitutional rights, but he lost and was sentenced to life in prison for the 2003 case. In April, an appeals court ruled in favor of King. The court said that King's rights to be free from unreasonable warrantless searches had been violated.
On Tuesday, lawyers for the State of Maryland and the Department of Justice asked the Supreme Court to rule in favor of so-called Arrestee DNA laws.
During extremely animated arguments the justices seemed divided on some key issues.
Alito teed up a central question: "So this is what is at stake: Lots of murders, lots of rapes that can be solved using this new technology that involves a very minimal intrusion on personal privacy. But why isn't this the fingerprinting of the 21st century?"
Kannon K. Shanmugam, King's lawyer, argued emphatically that the taking of DNA is distinguishable from the taking of fingerprints because DNA contains far more information, the search is physically intrusive, and law enforcement's primary purpose to take the DNA is not for identification purposes.
On the question of the law's purpose, Shanmugam stressed the fact that the government was using the DNA to solve cold cases. He said the intrusive swab of his client's cheek constituted a search.
"Maryland searched my client without a warrant in order to investigate crimes for which there is no suspicion," Shanmugam argued. "It is settled law that warrantless, suspicionless searches are presumptively unconstitutional."
Justice Elena Kagan posed critical questions regarding the law. She asked Katherine Winfree, the chief deputy attorney general of Maryland, that if the purpose of the law is not so much for identification, but to solve cold cases, "then it's just like searching your house, to see what's in your house that could help solve cold cases." A search of the home – unless there is an emergency – requires a warrant.
"Just because you've been arrested, doesn't mean that you lose the privacy expectations and things you have that aren't related to the offense that you've been arrested for, " Kagan said.
Winfree responded that there was a "very real distinction" between the police "generally rummaging in your home" and "swabbing the inside of an arrestee's cheek to determine his DNA profile." She said that the DNA numbers revealed "tell us nothing about that individual."
The United States government favors the law, and argues that arrestees lose some of their privacy by virtue of the fact they've been arrested: "Arrestees are in a unique category, they are on the gateway into the criminal justice system. They are no longer like free citizens who are wandering around on the streets retaining full impact Fourth Amendment rights." Deputy Solicitor General Michael R. Dreeben noted that when someone is taken into jail he is subject to a visual strip search. If he's admitted into the prison population, he is subject to a TB test and a thorough medical screening.
Dreeben also said that the government's analysis of the DNA is restricted and that it is not like going into a house and exposing "a substantial number of highly private things." He said it is much more like taking a fingerprint.
The fingerprint comparison brought up another concern of the justices. A fingerprint analysis is almost immediate while DNA can take days or sometimes weeks to analyze depending upon the available technology and backlog. How can something that can take days to acquire have a primary purpose for identification?
Dreeban said that soon this distinction won't matter: "The future is very close to where there will be 'rapid DNA analyzers' that are devices that can analyze and produce the identification material in the DNA within 90 minutes."
Winfree followed up on the point. She said that "rapid DNA" is developing so quickly that the FBI estimates that within about two years it will be more of a reality.
"This is the fingerprinting of the 21st century, but it's better," she said, echoing Justice Alito.
But Chief Justice John Roberts and Justice Antonin Scalia noted that if, at the end of the day, the case revolves around the primary purpose of the law, and if that is for identification purposes, then today, DNA is not readily available for that purpose.
"How can I base a decision today on what you tell me is going to happen in two years? You say in two years we will have this 'rapid DNA' available, but we don't now. Don't I have to base a decision on what we have today?"
And Scalia said: "If we believe that the purpose of it has much to do with whether it's legitimate or not, you can't demonstrate that the purpose is immediate identification of the people coming into custody."
"The purpose now," he continued, is "to catch the bad guys, which is a good thing. But you know, the Fourth Amendment sometimes stands in the way."
Copyright 2013 ABC News Radio


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Welcome to Moths New Milton
At Moths New Milton, we are at hand to deal with all Moth problems 7 days a week. We are all fully qualified and trained to undertake all Moth Control and Moth Prevention throughout all New Milton and Hampshire areas for both domestic and commercial properties.
A lady pest controller is available on request
You will find our team helpful and they will also offer you advice on any pest problem that you may have, we also have same day appointments, so if you find you have Moths within your home, just pick up the phone and give us a call and we can be out the same day to eradicate these pests.
We are not a large National Company, and our prices are very competitive as we save on our advertising and we reflect this back on the price Pest Control Southampton charge you, most of our work comes from customer referrals and repeat business.
Call Our Moths Removal Team Today On: Quote line 02380 659 992.
About Moths
There are 2 kinds of clothes moths which are: The Case Bearing Clothes Moth and the Common Clothes Moth.
Both Species evolved in a bird or animal nest and only eat fibres such as wool, fur and feather and they are most likely to go for clothes and carpets within a dark place where they are undisturbed.
The clothes moth will hide in dark areas such as collars and cuffs and they also thrive on humid conditions. Sometimes the larvae of these pests can be quite active and could be seen crawling on clothes or on the floor. But besides feeding on clothes, rugs and carpets and household furniture the clothes moth will also feed on fur, stored wool and other similar articles, they also feed on pollen, hair, feathers and dead insects.
The average clothes moth has a wingspan of approximately ½ inch, however the male is a little less, and their body is about ¼ inch long with a golden yellow sheen. Their eggs are oval and an ivory colour and the larvae is a shinny creamy whitish colour with a brown head.


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Medieval cuisine
Video of the Day
Stockfish , cod that was split down the middle, fixed to a pole and dried, was very common, though preparation could be time-consuming, and meant beating the dried fish with a mallet before soaking it in water. For the poorest or the most pious , watered-down vinegar similar to Ancient Roman posca would often be the only available choice. Skilled cooks were expected to conform to the regimen of humoral medicine. Have you tried connecting with the Nutrisystem counseling service? The stereotypical cook in art and literature was male, hot-tempered, prone to drunkenness, and often depicted guarding his stewpot from being pilfered by both humans and animals. You CAN do it.
The stereotypical cook in art and literature was male, hot-tempered, prone to drunkenness, and often depicted guarding his stewpot from being pilfered by both humans and animals. In the early 15th century, the English monk John Lydgate articulated the beliefs of many of his contemporaries by proclaiming that "Hoot ffir [fire] and smoke makith many an angry cook. The period between c. More intense agriculture on an ever-increasing acreage resulted in a shift from animal products, like meat and dairy, to various grains and vegetables as the staple of the majority population.
A bread-based diet became gradually more common during the 15th century and replaced warm intermediate meals that were porridge- or gruel-based. Leavened bread was more common in wheat-growing regions in the south, while unleavened flatbread of barley, rye or oats remained more common in northern and highland regions, and unleavened flatbread was also common as provisions for troops.
The most common grains were rye , barley , buckwheat , millet and oats. Rice remained a fairly expensive import for most of the Middle Ages and was grown in northern Italy only towards the end of the period. Wheat was common all over Europe and was considered to be the most nutritious of all grains, but was more prestigious and thus more expensive. The finely sifted white flour that modern Europeans are most familiar with was reserved for the bread of the upper classes. As one descended the social ladder, bread became coarser, darker, and its bran content increased.
In times of grain shortages or outright famine, grains could be supplemented with cheaper and less desirable substitutes like chestnuts , dried legumes , acorns , ferns , and a wide variety of more or less nutritious vegetable matter. One of the most common constituents of a medieval meal, either as part of a banquet or as a small snack, were sops , pieces of bread with which a liquid like wine , soup , broth , or sauce could be soaked up and eaten.
Another common sight at the medieval dinner table was the frumenty , a thick wheat porridge often boiled in a meat broth and seasoned with spices. Porridges were also made of every type of grain and could be served as desserts or dishes for the sick, if boiled in milk or almond milk and sweetened with sugar. Pies filled with meats, eggs, vegetables, or fruit were common throughout Europe, as were turnovers , fritters , doughnuts , and many similar pastries. By the Late Middle Ages biscuits cookies in the U.
Grain, either as bread crumbs or flour, was also the most common thickener of soups and stews, alone or in combination with almond milk. The importance of bread as a daily staple meant that bakers played a crucial role in any medieval community. Bread consumption was high in most of Western Europe by the 14th century.
Estimates of bread consumption from different regions are fairly similar: Among the first town guilds to be organized were the bakers', and laws and regulations were passed to keep bread prices stable. The English Assize of Bread and Ale of listed extensive tables where the size, weight, and price of a loaf of bread were regulated in relation to grain prices. The baker's profit margin stipulated in the tables was later increased through successful lobbying from the London Baker's Company by adding the cost of everything from firewood and salt to the baker's wife, house, and dog.
Since bread was such a central part of the medieval diet, swindling by those who were trusted with supplying the precious commodity to the community was considered a serious offense. Bakers who were caught tampering with weights or adulterating dough with less expensive ingredients could receive severe penalties.
This gave rise to the " baker's dozen ": While grains were the primary constituent of most meals, vegetables such as cabbage , chard , onions , garlic and carrots were common foodstuffs. Many of these were eaten daily by peasants and workers and were less prestigious than meat. The cookbooks, which appeared in the late Middle Ages and were intended mostly for those who could afford such luxuries, contained only a small number of recipes using vegetables as the main ingredient.
The lack of recipes for many basic vegetable dishes, such as potages , has been interpreted not to mean that they were absent from the meals of the nobility, but rather that they were considered so basic that they did not require recording. Various legumes , like chickpeas , fava beans and field peas were also common and important sources of protein , especially among the lower classes.
With the exception of peas, legumes were often viewed with some suspicion by the dietitians advising the upper class, partly because of their tendency to cause flatulence but also because they were associated with the coarse food of peasants. The importance of vegetables to the common people is illustrated by accounts from 16th-century Germany stating that many peasants ate sauerkraut from three to four times a day.
Fruit was popular and could be served fresh, dried, or preserved, and was a common ingredient in many cooked dishes. The fruits of choice in the south were lemons , citrons , bitter oranges the sweet type was not introduced until several hundred years later , pomegranates , quinces , and, of course, grapes. Farther north, apples , pears , plums , and strawberries were more common. Figs and dates were eaten all over Europe, but remained rather expensive imports in the north. Common and often basic ingredients in many modern European cuisines like potatoes , kidney beans , cacao , vanilla , tomatoes , chili peppers and maize were not available to Europeans until after , after European contact with the Americas, and even then it often took considerable time, sometimes several centuries, for the new foodstuffs to be accepted by society at large.
Milk was an important source of animal protein for those who could not afford meat. It would mostly come from cows, but milk from goats and sheep was also common. Plain fresh milk was not consumed by adults except the poor or sick, and was usually reserved for the very young or elderly. Poor adults would sometimes drink buttermilk or whey or milk that was soured or watered down.
On occasion it was used in upper-class kitchens in stews, but it was difficult to keep fresh in bulk and almond milk was generally used in its stead. Cheese was far more important as a foodstuff, especially for common people, and it has been suggested that it was, during many periods, the chief supplier of animal protein among the lower classes.
There were also whey cheeses , like ricotta , made from by-products of the production of harder cheeses. Cheese was used in cooking for pies and soups, the latter being common fare in German-speaking areas.
Butter , another important dairy product, was in popular use in the regions of Northern Europe that specialized in cattle production in the latter half of the Middle Ages, the Low Countries and Southern Scandinavia.
While most other regions used oil or lard as cooking fats, butter was the dominant cooking medium in these areas. Its production also allowed for a lucrative butter export from the 12th century onward. While all forms of wild game were popular among those who could obtain it, most meat came from domestic animals.
Domestic working animals that were no longer able to work were slaughtered but not particularly appetizing and therefore were less valued as meat. Beef was not as common as today because raising cattle was labor-intensive, requiring pastures and feed, and oxen and cows were much more valuable as draught animals and for producing milk. Mutton and lamb were fairly common, especially in areas with a sizeable wool industry, as was veal.
Domestic pigs often ran freely even in towns and could be fed on just about any organic waste, and suckling pig was a sought-after delicacy. Just about every part of the pig was eaten, including ears, snout, tail, tongue , and womb. Intestines, bladder and stomach could be used as casings for sausage or even illusion food such as giant eggs. Among the meats that today are rare or even considered inappropriate for human consumption are the hedgehog and porcupine , occasionally mentioned in late medieval recipe collections.
In England, they were deliberately introduced by the 13th century and their colonies were carefully protected. They were of particular value for monasteries, because newborn rabbits were allegedly declared fish or, at least, not-meat by the church and therefore they could be eaten during Lent. A wide range of birds were eaten, including swans , peafowl , quail , partridge , storks , cranes , larks , linnets and other songbirds that could be trapped in nets, and just about any other wild bird that could be hunted.
Swans and peafowl were domesticated to some extent, but were only eaten by the social elite, and more praised for their fine appearance as stunning entertainment dishes, entremets , than for their meat.
As today, geese and ducks had been domesticated but were not as popular as the chicken , the fowl equivalent of the pig. But at the Fourth Council of the Lateran , Pope Innocent III explicitly prohibited the eating of barnacle geese during Lent, arguing that they lived and fed like ducks and so were of the same nature as other birds.
Meats were more expensive than plant foods. Though rich in protein , the calorie -to-weight ratio of meat was less than that of plant food. Meat could be up to four times as expensive as bread. Fish was up to 16 times as costly, and was expensive even for coastal populations. This meant that fasts could mean an especially meager diet for those who could not afford alternatives to meat and animal products like milk and eggs. It was only after the Black Death had eradicated up to half of the European population that meat became more common even for poorer people.
The drastic reduction in many populated areas resulted in a labor shortage, meaning that wages dramatically increased. It also left vast areas of farmland untended, making them available for pasture and putting more meat on the market. Although less prestigious than other animal meats, and often seen as merely an alternative to meat on fast days, seafood was the mainstay of many coastal populations.
Also included were the beaver , due to its scaly tail and considerable time spent in water, and barnacle geese , due to the belief that they developed underwater in the form of barnacles. The Holy Roman Emperor Frederick II examined barnacles and noted no evidence of any bird-like embryo in them, and the secretary of Leo of Rozmital wrote a very skeptical account of his reaction to being served barnacle goose at a fish-day dinner in Especially important was the fishing and trade in herring and cod in the Atlantic and the Baltic Sea.
The herring was of unprecedented significance to the economy of much of Northern Europe, and it was one of the most common commodities traded by the Hanseatic League , a powerful north German alliance of trading guilds.
Kippers made from herring caught in the North Sea could be found in markets as far away as Constantinople. Stockfish , cod that was split down the middle, fixed to a pole and dried, was very common, though preparation could be time-consuming, and meant beating the dried fish with a mallet before soaking it in water. A wide range of mollusks including oysters , mussels and scallops were eaten by coastal and river-dwelling populations, and freshwater crayfish were seen as a desirable alternative to meat during fish days.
Compared to meat, fish was much more expensive for inland populations, especially in Central Europe, and therefore not an option for most. Freshwater fish such as pike , carp , bream , perch , lamprey and trout were common.
While in modern times, water is often drunk with a meal, in the Middle Ages, however, concerns over purity, medical recommendations and its low prestige value made it less favored, and alcoholic beverages were preferred. They were seen as more nutritious and beneficial to digestion than water, with the invaluable bonus of being less prone to putrefaction due to the alcohol content. Wine was consumed on a daily basis in most of France and all over the Western Mediterranean wherever grapes were cultivated.
Further north it remained the preferred drink of the bourgeoisie and the nobility who could afford it, and far less common among peasants and workers. The drink of commoners in the northern parts of the continent was primarily beer or ale. Juices , as well as wines, of a multitude of fruits and berries had been known at least since Roman antiquity and were still consumed in the Middle Ages: Medieval drinks that have survived to this day include prunellé from wild plums modern-day slivovitz , mulberry gin and blackberry wine.
Many variants of mead have been found in medieval recipes, with or without alcoholic content. However, the honey -based drink became less common as a table beverage towards the end of the period and was eventually relegated to medicinal use. This is partially true since mead bore great symbolic value at important occasions. When agreeing on treaties and other important affairs of state, mead was often presented as a ceremonial gift.
It was also common at weddings and baptismal parties, though in limited quantity due to its high price. In medieval Poland , mead had a status equivalent to that of imported luxuries, such as spices and wines. Plain milk was not consumed by adults except the poor or sick, being reserved for the very young or elderly, and then usually as buttermilk or whey.
Fresh milk was overall less common than other dairy products because of the lack of technology to keep it from spoiling. However, neither of these non-alcoholic social drinks were consumed in Europe before the late 16th and early 17th century. Wine was commonly drunk and was also regarded as the most prestigious and healthy choice. According to Galen 's dietetics it was considered hot and dry but these qualities were moderated when wine was watered down.
Unlike water or beer, which were considered cold and moist, consumption of wine in moderation especially red wine was, among other things, believed to aid digestion, generate good blood and brighten the mood. The first pressing was made into the finest and most expensive wines which were reserved for the upper classes. The second and third pressings were subsequently of lower quality and alcohol content. Common folk usually had to settle for a cheap white or rosé from a second or even third pressing, meaning that it could be consumed in quite generous amounts without leading to heavy intoxication.
For the poorest or the most pious , watered-down vinegar similar to Ancient Roman posca would often be the only available choice. The aging of high quality red wine required specialized knowledge as well as expensive storage and equipment, and resulted in an even more expensive end product. Judging from the advice given in many medieval documents on how to salvage wine that bore signs of going bad, preservation must have been a widespread problem.
Even if vinegar was a common ingredient, there was only so much of it that could be used. In the 14th century cookbook Le Viandier there are several methods for salvaging spoiling wine; making sure that the wine barrels are always topped up or adding a mixture of dried and boiled white grape seeds with the ash of dried and burnt lees of white wine were both effective bactericides , even if the chemical processes were not understood at the time.
Wine was believed to act as a kind of vaporizer and conduit of other foodstuffs to every part of the body, and the addition of fragrant and exotic spices would make it even more wholesome. Spiced wines were usually made by mixing an ordinary red wine with an assortment of spices such as ginger , cardamom , pepper , grains of paradise , nutmeg , cloves and sugar.
These would be contained in small bags which were either steeped in wine or had liquid poured over them to produce hypocras and claré. By the 14th century, bagged spice mixes could be bought ready-made from spice merchants. While wine was the most common table beverage in much of Europe, this was not the case in the northern regions where grapes were not cultivated. Those who could afford it drank imported wine, but even for nobility in these areas it was common to drink beer or ale , particularly towards the end of the Middle Ages.
In England , the Low Countries , northern Germany , Poland and Scandinavia , beer was consumed on a daily basis by people of all social classes and age groups. For most medieval Europeans, it was a humble brew compared with common southern drinks and cooking ingredients, such as wine, lemons and olive oil.
Even comparatively exotic products like camel 's milk and gazelle meat generally received more positive attention in medical texts. Beer was just an acceptable alternative and was assigned various negative qualities. In , the Sienese physician Aldobrandino described beer in the following way:. But from whichever it is made, whether from oats, barley or wheat, it harms the head and the stomach, it causes bad breath and ruins the teeth , it fills the stomach with bad fumes, and as a result anyone who drinks it along with wine becomes drunk quickly; but it does have the property of facilitating urination and makes one's flesh white and smooth.
The intoxicating effect of beer was believed to last longer than that of wine, but it was also admitted that it did not create the "false thirst" associated with wine. Though less prominent than in the north, beer was consumed in northern France and the Italian mainland. Perhaps as a consequence of the Norman conquest and the travelling of nobles between France and England, one French variant described in the 14th century cookbook Le Menagier de Paris was called godale most likely a direct borrowing from the English "good ale" and was made from barley and spelt , but without hops.
In England there were also the variants poset ale , made from hot milk and cold ale, and brakot or braggot , a spiced ale prepared much like hypocras. That hops could be used for flavoring beer had been known at least since Carolingian times, but was adopted gradually due to difficulties in establishing the appropriate proportions.
Before the widespread use of hops, gruit , a mix of various herbs , had been used. Gruit had the same preserving properties as hops, though less reliable depending on what herbs were in it, and the end result was much more variable. Another flavoring method was to increase the alcohol content, but this was more expensive and lent the beer the undesired characteristic of being a quick and heavy intoxicant. Hops may have been widely used in England in the tenth century; they were grown in Austria by and in Finland by , and possibly much earlier.
Before hops became popular as an ingredient, it was difficult to preserve this beverage for any time, and so, it was mostly consumed fresh. Quantities of beer consumed by medieval residents of Europe, as recorded in contemporary literature, far exceed intakes in the modern world. For example, sailors in 16th century England and Denmark received a ration of 1 imperial gallon 4. Polish peasants consumed up to 3 litres 0. In the Early Middle Ages beer was primarily brewed in monasteries , and on a smaller scale in individual households.
By the High Middle Ages breweries in the fledgling medieval towns of northern Germany began to take over production.
Though most of the breweries were small family businesses that employed at most eight to ten people, regular production allowed for investment in better equipment and increased experimentation with new recipes and brewing techniques.
These operations later spread to the Netherlands in the 14th century, then to Flanders and Brabant , and reached England by the 15th century. Hopped beer became very popular in the last decades of the Late Middle Ages. When perfected as an ingredient, hops could make beer keep for six months or more, and facilitated extensive exports. In turn, ale or beer was classified into "strong" and "small", the latter less intoxicating, regarded as a drink of temperate people, and suitable for consumption by children.
As late as , John Locke stated that the only drink he considered suitable for children of all ages was small beer, while criticizing the apparently common practice among Englishmen of the time to give their children wine and strong alcohol.
By modern standards, the brewing process was relatively inefficient, but capable of producing quite strong alcohol when that was desired. One recent attempt to recreate medieval English "strong ale" using recipes and techniques of the era albeit with the use of modern yeast strains yielded a strongly alcoholic brew with original gravity of 1. The ancient Greeks and Romans knew of the technique of distillation , but it was not practiced on a major scale in Europe until some time around the 12th century, when Arabic innovations in the field combined with water-cooled glass alembics were introduced.
Distillation was believed by medieval scholars to produce the essence of the liquid being purified, and the term aqua vitae "water of life" was used as a generic term for all kinds of distillates. Alcoholic distillates were also occasionally used to create dazzling, fire-breathing entremets a type of entertainment dish after a course by soaking a piece of cotton in spirits. It would then be placed in the mouth of the stuffed, cooked and occasionally redressed animals, and lit just before presenting the creation.
Aqua vitae in its alcoholic forms was highly praised by medieval physicians. In Arnaldus of Villanova wrote that "[i]t prolongs good health, dissipates superfluous humours, reanimates the heart and maintains youth. By the 13th century, Hausbrand literally "home-burnt" from gebrannter wein, brandwein ; "burnt [distilled] wine" was commonplace, marking the origin of brandy.
Towards the end of the Late Middle Ages, the consumption of spirits became so ingrained even among the general population that restrictions on sales and production began to appear in the late 15th century. In the city of Nuremberg issued restrictions on the selling of aquavit on Sundays and official holidays.
Spices were among the most luxurious products available in the Middle Ages, the most common being black pepper , cinnamon and the cheaper alternative cassia , cumin , nutmeg , ginger and cloves. They all had to be imported from plantations in Asia and Africa , which made them extremely expensive, and gave them social cachet such that pepper for example was hoarded, traded and conspicuously donated in the manner of gold bullion.
The value of these goods was the equivalent of a yearly supply of grain for 1. Sugar , unlike today, was considered to be a type of spice due to its high cost and humoral qualities. Even when a dish was dominated by a single flavor it was usually combined with another to produce a compound taste, for example parsley and cloves or pepper and ginger. Common herbs such as sage , mustard , and parsley were grown and used in cooking all over Europe, as were caraway , mint , dill and fennel.
Many of these plants grew throughout all of Europe or were cultivated in gardens, and were a cheaper alternative to exotic spices. Mustard was particularly popular with meat products and was described by Hildegard of Bingen — as poor man's food. While locally grown herbs were less prestigious than spices, they were still used in upper-class food, but were then usually less prominent or included merely as coloring.
Anise was used to flavor fish and chicken dishes, and its seeds were served as sugar-coated comfits. Surviving medieval recipes frequently call for flavoring with a number of sour, tart liquids. Wine, verjuice the juice of unripe grapes or fruits vinegar and the juices of various fruits, especially those with tart flavors, were almost universal and a hallmark of late medieval cooking.
In combination with sweeteners and spices, it produced a distinctive "pungeant, fruity" flavor. Equally common, and used to complement the tanginess of these ingredients, were sweet almonds. They were used in a variety of ways: This last type of non-dairy milk product is probably the single most common ingredient in late medieval cooking and blended the aroma of spices and sour liquids with a mild taste and creamy texture.
Salt was ubiquitous and indispensable in medieval cooking. Salting and drying was the most common form of food preservation and meant that fish and meat in particular were often heavily salted. Many medieval recipes specifically warn against oversalting and there were recommendations for soaking certain products in water to get rid of excess salt.
The richer the host, and the more prestigious the guest, the more elaborate would be the container in which it was served and the higher the quality and price of the salt. Wealthy guests were seated " above the salt ", while others sat "below the salt", where salt cellars were made of pewter, precious metals or other fine materials, often intricately decorated.
The rank of a diner also decided how finely ground and white the salt was. Salt for cooking, preservation or for use by common people was coarser; sea salt, or "bay salt", in particular, had more impurities, and was described in colors ranging from black to green. Expensive salt, on the other hand, looked like the standard commercial salt common today. The term " dessert " comes from the Old French desservir , "to clear a table", literally "to un-serve", and originated during the Middle Ages.
It would typically consist of dragées and mulled wine accompanied by aged cheese , and by the Late Middle Ages could also include fresh fruit covered in sugar, honey or syrup and boiled-down fruit pastes. Sugar , from its first appearance in Europe, was viewed as much as a drug as a sweetener; its long-lived medieval reputation as an exotic luxury encouraged its appearance in elite contexts accompanying meats and other dishes that to modern taste are more naturally savoury.
There was a wide variety of fritters , crêpes with sugar, sweet custards and darioles , almond milk and eggs in a pastry shell that could also include fruit and sometimes even bone marrow or fish. Marzipan in many forms was well known in Italy and southern France by the s and is assumed to be of Arab origin. The English chefs also had a penchant for using flower petals such as roses , violets , and elder flowers.
An early form of quiche can be found in Forme of Cury , a 14th-century recipe collection, as a Torte de Bry with a cheese and egg yolk filling. The ever-present candied ginger, coriander , aniseed and other spices were referred to as épices de chambre "parlor spices" and were taken as digestibles at the end of a meal to "close" the stomach.
Just like Montpellier , Sicily was once famous for its comfits , nougat candy torrone , or turrón in Spanish and almond clusters confetti.
From the south, the Arabs also brought the art of ice cream making that produced sorbet and several examples of sweet cakes and pastries; cassata alla Siciliana from Arabic qas'ah , the term for the terra cotta bowl with which it was shaped , made from marzipan, sponge cake and sweetened ricotta and cannoli alla Siciliana , originally cappelli di turchi "Turkish hats" , fried, chilled pastry tubes with a sweet cheese filling.
Research into medieval foodways was, until around , a much neglected field of study. Misconceptions and outright errors were common among historians, and are still present in as a part of the popular view of the Middle Ages as a backward, primitive and barbaric era. Medieval cookery was described as revolting due to the often unfamiliar combination of flavors, the perceived lack of vegetables and a liberal use of spices. The preservation techniques available at the time, although crude by today's standards, were perfectly adequate.
The astronomical cost and high prestige of spices, and thereby the reputation of the host, would have been effectively undone if wasted on cheap and poorly handled foods. The common method of grinding and mashing ingredients into pastes and the many potages and sauces has been used as an argument that most adults within the medieval nobility lost their teeth at an early age, and hence were forced to eat nothing but porridge, soup and ground-up meat.
The image of nobles gumming their way through multi-course meals of nothing but mush has lived side by side with the contradictory apparition of the "mob of uncouth louts disguised as noble lords who, when not actually hurling huge joints of greasy meat at one another across the banquet hall, are engaged in tearing at them with a perfectly healthy complement of incisors, canines, bicuspids and molars".
The numerous descriptions of banquets from the later Middle Ages concentrated on the pageantry of the event rather than the minutiae of the food, which was not the same for most banqueters as those choice mets served at the high table. Banquet dishes were apart from mainstream of cuisine, and have been described as "the outcome of grand banquets serving political ambition rather than gastronomy ; today as yesterday" by historian Maguelonne Toussant-Samat.
Cookbooks , or more specifically, recipe collections, compiled in the Middle Ages are among the most important historical sources for medieval cuisine. The first cookbooks began to appear towards the end of the 13th century. The Liber de coquina , perhaps originating near Naples , and the Tractatus de modo preparandi have found a modern editor in Marianne Mulon, and a cookbook from Assisi found at Châlons-sur-Marne has been edited by Maguelonne Toussaint-Samat.
Few in a kitchen, at those times, would have been able to read, and working texts have a low survival rate. The recipes were often brief and did not give precise quantities. Cooking times and temperatures were seldom specified since accurate portable clocks were not available and since all cooking was done with fire. At best, cooking times could be specified as the time it took to say a certain number of prayers or how long it took to walk around a certain field.
Professional cooks were taught their trade through apprenticeship and practical training, working their way up in the highly defined kitchen hierarchy. A medieval cook employed in a large household would most likely have been able to plan and produce a meal without the help of recipes or written instruction. Due to the generally good condition of surviving manuscripts it has been proposed by food historian Terence Scully that they were records of household practices intended for the wealthy and literate master of a household, such as the Ménagier de Paris from the late 14th century.
Over 70 collections of medieval recipes survive today, written in several major European languages. The repertory of housekeeping instructions laid down by manuscripts like the Ménagier de Paris also include many details of overseeing correct preparations in the kitchen.
Towards the onset of the early modern period , in , the Vatican librarian Bartolomeo Platina wrote De honesta voluptate et valetudine "On honourable pleasure and health" and the physician Iodocus Willich edited Apicius in Zurich in High-status exotic spices and rarities like ginger , pepper , cloves , sesame , citron leaves and "onions of Escalon" [] all appear in an eighth-century list of spices that the Carolingian cook should have at hand.
It was written by Vinidarius , whose excerpts of Apicius [] survive in an eighth century uncial manuscript.
Vinidarius' own dates may not be much earlier. From Wikipedia, the free encyclopedia. Regional cuisines of medieval Europe. Food portal Middle Ages portal. The Example of Europe" in Food in Change , pp. Peter Damian Die in ? Both Lean Cuisine and Nutrisystem provide prepackaged meals that complement a well-balanced diet and weight-loss program. All meals are designed by nutritionists for proper nutrition with low calorie content. Both meal programs provide foods that are easy to prepare and do not take a long time to cook.
Lean Cuisine foods are available in the frozen food section of the grocery store. They do not create your weekly meal choices or offer any packaged snack foods, daily meal choices or daily dietary fresh food requirements. Nutrisystem foods are ordered monthly and are delivered to your home. All meals are planned out in advance. You choose your meal options from breakfast, lunch, dinner, snacks and dessert sections on the monthly food order form, according to the Nutrisystem website.
Except for personal choices, Nutrisystem is designed so you do not have to design a diet meal plan. Both plans require that you purchase fresh vegetables and fruits in addition to the regular meals. Lean Cuisine has limited support services. You need to register to use the tools. The support is mostly in FAQ question-and-answer format with nutrition and exercise advice provided as well. The Nutrisystem tools consist of weight and measurement logs, progress tracker, food diary, meal planner, grocery guide, dining-out guide and an exercise tracker.
They also offer live counseling and support services. Lean Cuisine does not offer meal plans.


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Industry Peers Offer Insight Into Their Projects
Like all successful global brands, EcoSmart Fire has a presence all over the world, so we've become pretty adept at taking care of our customers, wherever they happen to call home.
Our team works closely with professionals such as architects, designers, landscapers, builders, developers and, of course, homeowners, to ensure the most appropriate EcoSmart Fire models are selected for each individual project. We can even collaborate with our clients to offer drawing review, material selection and design services.
From modern fireplace designs to traditional fireplace conversions, we have simple solutions; here we showcase a cross section of installations from around the world, and show you EcoSmart Fire offers solutions to all your design and construction challenges.
Featured Case Studies
Gathering Place
Fire is synonymous with celebration; it comes in the form of softly flickering candles at a formal dinner, a warm, crackling fireplace at a family gathering, or even the spark that sends fireworks shooting into the sky on New Year's.
Featured Case Studies
Firing Up Design
EcoSmart burners and fireplaces have the finest, most beautiful flames of all ethanol burners – having an impactful and beautiful flame was one of the main criteria we wanted to fulfil. Our client loved the implementation of EcoSmart fire.
Featured Case Studies
Powerful Partnership
Revered in the Unites States as the first company to create furniture for full-time outdoor use, Brown Jordan is known for distinctive silhouettes that enhance "traditional, transitional and contemporary environments.
All Case Studies
EcoSmart fireplaces have been installed in residential
and commercial settings all over the world.


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Paraben StrongHold Bag
Paraben's Wireless StrongHold Bag is an "evidence bag" for wireless radio frequency devices, such as the Blackberry, PDAs, and cellphones.
In order to prevent a wireless device from connecting to the network, the device (e.g. a Blackberry) can be placed inside of a faraday bag, which blocks radio transmissions.
First responders can help to maintain the integrity of evidence contained in wireless devices through the use of this equipment. It should be noted that power should be supplied to the device if the data is volatile in nature, but the cable may introduce a pathway for electromagnetic signals to penetrate the controlled environment.
Paraben's Wireless StrongHold Bag is weaved from three layers of nickel, copper, and nylon silver. The company also produces a StrongHold Tent, which allows the investigator to enter the radio signal dampened environment and also to bring in other equipment, such as laptops, in order to facilitate the investigation.


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What does this do or give you that you couldn't get with an FTDI serial to USB cable (or chipset)?
Simple: A usb hot-pluggable hid device. It's essentially a driver implemented in hardware instead of software.
#define KEY_UP 82#define KEY_DOWN 81#define KEY_LEFT 80#define KEY_RIGHT 79#define KEY_SHIFT 225
Hmm. Is the problem that you have sent a make code and are not breaking it (ie are you seeing autorepeat? If you push the button does it act like a keyboard and print a character, pause, and then spam them out?) or are you sending a "make/break" code every time you loop?
// This stops endlessly repeating keystrokes: memset(reportBuffer, 0, sizeof(reportBuffer)); usbSetInterrupt(reportBuffer, sizeof(reportBuffer));
Can you remember if i have to send the keyboard up arrow with some Modifier so it works / behaves like any keyboard?


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App Review: The World Factbook '09 by jDictionary Mobile
by Dorothy on
May 15, 2009
Filed under Daily App Reviews, Educational
The World Factbook '09 by jDictionary Mobile is a wonderful encyclopedia app. Now you can have information on just about every country in the world at your fingertips without having to go to the library or buy expensive encyclopedias for your home. When you launch the app, you can tap the magnifying glass to search for the country that you wish to learn about. When you pull up a country, you can view all different types of information in several different categaories. Tapping on a category brings up the information.
If you find information that you want to save to view again later, you can touch the plus sign at the bottom of the screen to add the page to your bookmarks. The bookmarks can then be viewed by tapping the open book at the bottom of the screen. Also, this icon allows you to browse your search history. The World Factbook '09 contains lots of interesting information in a very easy to use format. It is a great app for the price.
The World Factbook '09 is $0.99 in the iTunes App Store.
Developer's Website: http://jdictionary-mobile.com/index.php


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So the Facebook IPO finally took place and Facebook shares are now available for all and sundry – worth at the end of their first day of trading almost exactly what they were worth at the beginning: about $38 apiece.
Now the next difficult question: Is Facebook the next Apple, Google, or Microsoft – that triumvirate of companies that we tend to come across one way or another in our daily dealings, or which have in some way or other driven how we experience the Web today? (You might not own an Apple device, but if you've used a smartphone recently then it probably had a touch-screen-driven system, and apps, and you might have thought about buying music from an online store.)
So is Facebook going to drive our Web experience forward in the way that those three have? In researching and writing my book "Digital Wars," on how those three companies have interacted down the years, a few points became clear to me.
First, if you get it right, then controlling the software platform can make you very rich. Microsoft owns Windows and Office, and together they actually contribute about 105 percent of its profits every quarter (other divisions, notably search, then make a loss, bringing us back to 100 percent).
Equally, you have to have the right way of making money from that software. Apple owns iOS and Mac OSX, its mobile and desktop operating systems, and because it also controls the hardware, it can rake in colossal amounts of money. But when it briefly tried licensing the Mac OS back in the 1990s, it nearly killed the company, because the ecosystem was too small. So you need breadth – in effect, a broad monopoly – for a software platform to be viable.
The next lesson is that Web companies are very vulnerable to disruption. Google in 1998 (when my book opens) was just an upstart, a company that thought it had a better way to search. But many people thought then that search was solved; Yahoo turned down Google's search algorithm because it was too good, which would mean too few people would look at the pages where it sold ads. Google zoomed past Yahoo within a few years.
What also helps: getting embedded into the public consciousness. The first use of "Google" as a verb that I could find in a newspaper was in January 2001; by February 2003 it was being mentioned in passing in an episode of ER, then the biggest show on TV. Nobody has ever, ever used any of the various names for Microsoft's search engine as a verb. Everyone knows what you mean by "Googling" something. That's pretty hard to dislodge.
Finally: It really helps to have a strong, driven leader who feels deeply involved in the company's fate. Apple benefited hugely from Steve Jobs returning in 1996/7; he felt that what happened to Apple reflected deeply on him, and to some extent he couldn't separate himself from it. Bill Gates was Microsoft, for quite a lot of its life: a hard-driving, detail-crunching, incredibly smart businessman. Google's founders, Larry Page and Sergey Brin, have made many of the key decisions (such as buying the mobile company Android in 2005, without even referring to their then-chief executive Eric Schmidt).
So if we roll all that together, what can we forecast for Facebook?
Working backwards: Facebook chief executive Mark Zuckerberg is deeply committed to it. He is not doing Facebook as a side project; he's not in it to cash out, because he could have done that years ago. This is his life's work, and he is clearly going to try to make it the biggest company it can possibly be.
Next, the site's name has entered the language. Pretty much everyone in the West knows what Facebook is, and essentially what it's for, even if they don't use it. There is a vast group of people who have never heard of it, mostly in Asia and Africa, and many countries where it is not the biggest social network – particularly China. But having become embedded in our language, it won't go away quickly.
Third, how vulnerable is it to disruption? We can cite Friends Reunited in the United Kingdom (which got old school friends together), Bebo, and of course MySpace as once-giant social networks that are now rotting hulks moored off the shores of the Web, just waiting to be broken up. But a key difference about them: They were bought by bigger corporations. Quite possibly Facebook would be facing the same fate if it had acceded to one of those takeover offers, because corporations struggle badly with the idea of acquiring a company that becomes bigger than the parent; they naturally try to rein it in, or absorb it, and that kills the spark.
Even so, the question everyone has is whether "some other social network" will come along and take away Facebook's unique selling proposition. Google is certainly trying its best with its Google+ network, but there's little sign that people are engaged with it. Facebook has the heft to push aside many others.
The toughest challenge in terms of disruption is the shift to mobile. Born in 2004, Facebook effectively predates the mobile Internet, which only began to take off in 2007. That means its DNA isn't adapted – yet? – to being viewed on a four-inch screen. That's a tough challenge, and one that all the older Web companies – notably Google and Yahoo – are struggling with. This will either be the growth limit for Facebook, or its rocket booster. But recall what I said above about Mr. Zuckerberg. Mr. Jobs was able to pilot Apple into the world of mobility (iPod sales quickly outstripped Mac sales, and iPhone quarterly revenues alone now exceed Microsoft's total). Facebook knows it has a huge shift to make.
And lastly, controlling the platform. Once more, Zuckerberg has seen that it's better to own the playing field and hire it out to all comers than to wall it off and charge an entrance fee. He's turned Facebook into a platform that is spreading all across the Web (through Like buttons, apps, commenting systems, and more). And we all know its name.
So for all those reasons, I think Facebook's best days still lie ahead of it. Note that I'm not making any recommendation about whether the shares are worth buying or good value; that's entirely up to you to decide. (I don't own or directly control any shares in any company, and have no intention of changing that.) This is just the bridge to the next stage.
– Charles Arthur is the author of "Digital Wars: Apple, Google, Microsoft and the Battle for the Internet," published by Kogan Page and available in bookshops, and from Amazon in paperback and Kindle formats, and from Apple's iBooks store. He is also the technology editor of the Guardian newspaper in the UK. He is on Twitter as @charlesarthur.


text: A worker on a newly constructed transmission tower near Buetzow, Germany, earlier this month. The German government plans to shut down nuclear power plants and is seeking to replace that production with power from renewable energy sources, especially wind turbines and solar parks. New power transmission lines will be needed. Sean Gallup/Getty Images hide caption toggle caption Sean Gallup/Getty Images Europe Germans Confront The Costs Of A Nuclear-Free Future August 14, 2012 Germany has announced plans for a total nuclear phaseout in 10 years and an ambitious transition to renewable energy. But one big challenge is distribution, and new power lines are planned. Opposition is growing among Germans who say the power-grid expansion will hurt their homes, land and lives. Germans Confront The Costs Of A Nuclear-Free Future Listen · 6:46 6:46 Toggle more options Download Embed Embed <iframe src="https://www.npr.org/player/embed/158760520/158791557" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player"> Transcript


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If you are looking for a new Kia Vehicle, please feel free to search our current new Kia vehicles in-stock, ask our internet price, or schedule a test drive! We are here to help, if you have any questions, feel free to give us a call: 1-604-931-5425 or 1-866-980-3427.


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Does The Idea Of Open Source Planes Really Fly?
from the nice-in-theory dept
The term "open source" was coined back in February 1998, and initially it applied only to software. But as the power of open, collaborative development became apparent, other spheres have adopted the "open" tag along with the underlying approach. Here's the latest example -- open source planes:
MakerPlane plans to do for the aviation industry what Firefox and Linux did for computers. By adopting open source design and digital manufacturing, MakerPlane's founder John Nicol hopes to overcome the frustration and disappointment that most kit plane builders encounter. Over 60 percent of all kitplanes started end up collecting dust and those that are finished must overcome the challenges of complicated plans, the need for special tools and thousands of hours of labor with little or no manufacturer support.
The idea is a good one: to use Computer Numerically-Controlled (CNC) machining tools and 3D printers to fabricate many of the parts more quickly and cheaply than with conventional methods. To aid that, all the electronic files needed will be supplied. But this does raise some questions.
For example, quality control becomes an issue when parts can be made by anyone with the right equipment. What guarantee is there that they meet the needs of a full-sized plane? Even more problematic is the open nature of the project: if people can modify the design files before producing them, what implications does this have for the airworthiness of the final result? In particular, who is responsible if something goes wrong, and someone is injured?
It's great to see open source methods being applied to ever-broader fields, but we also need to make sure that there are no high-profile disasters -- like open-source planes falling out of the sky -- that could set back the wider application of the idea for years.
Follow me @glynmoody on Twitter or identi.ca, and on Google+
Filed Under: airplanes, hardware, open source


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Originally published January 16, 2013 at 7:00 PM | Page modified June 21, 2013 at 1:04 PM
Now you can ride all the way to Skagit County on Centennial Trail
A popular Snohomish County rail trail has been extended to 30 miles, now reaching the Skagit County line.
Seattle Times staff reporter
If you go
Centennial Trail
The 30-mile trail stretches from the town of Snohomish to the Skagit County line (by the historic Nakashima Farm). There are 12 trailhead access points.
To start from the Snohomish trailhead, take Interstate 405 northbound to Exit 23 and go east on Highway 522, then north on Highway 9 to Snohomish. Keep right at the fork to Second Street, left on Maple Avenue and right on Fourth Street to the trailhead and parking lot.
More information
For trail details and an online map, see www1.co.snohomish.wa.us/departments/parks, click on "parks directory" and click on Centennial Trail.
Winter or summer, Centennial Trail devotees ride on this old railroad line, biking through the rolling farmland and old lumber towns and on the railroad trestle where the Stillaguamish River rolls below. You can see leaping coho during their fall run if you time it right.
Some bike to the historic Bryant General Store, where chairs and picnic tables await weary weekend warriors who fuel up on coffee or fill their growlers with IPA.
Now, bikers can ride even farther north. As of November, a new link north of Arlington stretches the Centennial Trail to 30 miles, from the town of Snohomish to the Skagit County line.
It's one of the most popular multipurpose trails in Western Washington. Cyclists and rollerbladers, joggers and dog walkers, even horse riders use it.
Named for state's 100th year
Started in 1989 during the state's centennial (hence its name), the trail is built on a former Burlington-Northern Railroad line. Wider than the Burke-Gilman Trail, the Centennial Trail is up to 12 feet wide and flanked by an equestrian trail.
In the last two years, park officials have added 9 miles, sprinkling public artwork and picnic shelters along the way.
The biggest expansion is north of Bryant Lake, a rural, 4-mile, tree-lined stretch along Pilchuck Creek, where you can watch salmon runs. The area is dubbed Eagle's Landing for the frequent sightings of bald eagles soaring above the evergreens. Nearby is the historic Nakashima Farm, by the county line, with ample parking for horse trailers.
Currently, the Centennial Trail is a linear path running through or near the towns of Snohomish, Lake Stevens, Marysville and Arlington. Over the next five to 10 years, the trail will branch out or connect to other trails around Western Washington, said Tom Teigen, Snohomish County parks and recreation director.
Among the projects:
• In Arlington, the trail will fork out and connect to the Whitehorse Trail, a 27-mile equestrian track running east to Darrington.
• Further south, the Centennial Trail will extend east to Monroe, then south to Duvall, a 13-mile multipurpose trail.
• The Centennial Trail will also reach Woodinville and connect to the Burke-Gilman Trail and the Sammamish River Trail. This is the most anticipated project among recreation advocates because it will enable cyclists to ride from Seattle to Skagit County.
As regional trail networks go, "it would be one of the best places in America," Teigen said.
Plenty of users
County tracking devices show that equestrians, cyclists and joggers use the Centennial Trail more than 500,000 times annually.
Few of those users rode the entire length. For years, a mile gap along the trail south of Arlington meant cyclists circled back or detoured onto a dangerous two-lane road to reach the trailhead on the other end. But two years ago, park officials spent $1.4 million in county and state funds to eliminate the gap.
To ride the whole length, start in downtown Snohomish, where city officials recently added a mile of trail through town.
Many users start farther north at the Machias trailhead/old railroad depot. It's a 48-mile round trip from here, with stops for coffee breaks and sweeping views of Mount Pilchuck. A few miles off the path are parks and local history museums.
Last year, Rick Schranck, president of the Centennial Trail Coalition of Snohomish County, rode the trail 121 times through this pastoral setting, often stopping by the Lake Cassidy trailhead, 3 miles north of Lake Stevens.
"It's so peaceful. It reminds me of the lakes in Minnesota. You just walk out on the dock and sit and listen to all the wildlife — the pileated woodpeckers, the song birds, the goldfinches and the chorus frogs," Schranck said.
The railroad trestle by Haller Park in Arlington, overlooking the Stillaguamish River, is another local favorite.
"On a fall day, we stood on that bridge and watched the salmon waiting for the rain to fall and the river to rise so they could swim upstream," said Schranck. "And just beyond the trestle — you look up and you feel like you're in Montana — the river, the trees, the gravel bar and the mountains in the back. (It's) just amazing."
Tan Vinh: 206-515-5656 or email@example.com. On Twitter @tanvinhseattle


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Harambe, the magical ape who touched our fuzzy hearts now has a petition to name the Cincinnati Bengals after him. I can't think of a better way to kick Tom Brady's ass than by a band of gorillas.
There is already a petition to rename Humboldt Park after him, so we'll see if Cincinnati can get their sh*t together and honor this fine creature of nature.


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text: Hollywood Is Out Of Ideas Part MMMCMLXXXV: Sick-shit franchise Saw may return, with its eighth film. (2010's Saw 3D was the 7th and most recent movie.) Lionsgate Vice Chairman Michael Burns recently admitted, "I'm sure, some day, you'll see Saw back in the picture." See-saw! Meanwhile: At a press junket for Mission Impossible But Not Really, Tom Cruise said of a Top Gun sequel, "We're working on it." Pretty we're not interested unless he can promise a shirtless, tanned Iceman will be a part of the flick.


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Columbus, Ohio (March 8, 2011) – An Ohio State University molecular biologist leveraged a supercomputer to help better define the family tree of a group of enzymes that have been implicated in a wide range of human diseases and are important targets for anti-cancer therapies.
Primary tabs
Columbus, Ohio (February 28, 2011) - The Ohio Supercomputer Center (OSC) has signed a collaboration agreement with the Procter & Gamble Company, enabling the two to work together on modeling and simulation projects aimed at accelerating innovation collaboration between industry and academia. The collaboration is the first at the Ohio State University enacted under P&G's master alliance agreement with Ohio colleges and universities.
Columbus, Ohio (February 8, 2011) - Two surgeons from Central Ohio recently traveled to Nicaragua on a humanitarian mission to treat children with serious ear, nose and throat conditions. However, this year they brought along some help in the form of high-tech equipment designed to appeal to a generation that grew up playing video games – not to entertain the children, but to train the local doctors and medical students.
A research group led by Ohio State's Metin Gurcan, Ph.D., has been leveraging Ohio Supercomputer Center resources to develop a computer-assisted diagnosis tool to improve grading of a common cancer.
Columbus, Ohio (January 19, 2011) - Worried about her high fever and severe abdominal pain, a young couple rushed their baby daughter to the emergency department of Nationwide Children's Hospital. Physicians there found a lump in her belly, and, after examining X-rays and blood work, confirmed the parents' worst fear: their 18-month-old little girl had neuroblastoma, a rare pediatric cancer that involves the adrenal glands.
A new online publication unveiled this week, the Journal Of Computational Science Education (JOCSE), will publish peer-reviewed articles focusing on various aspects of teaching computational science – the application of computing, especially supercomputing, to the solution of complex scientific and engineering problems.
Columbus, Ohio (October 14, 2010) – The Ohio State University and Ohio Supercomputer Center have received a four-year, $1.675 million federal grant to develop a computer tool that researchers, government leaders and the public can use to study and understand changes in energy-related technology, policy and pricing.


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CakeSpy Note: This is a special guest entry by Cake Gumshoe Megan, a home baker who likes to find sweetness in food and in life. She has a good news blog and recently visited friends in Germany for Oktoberfest. In Munich, she found out it's the same wherever you go - good things abound, you just have to look. Here, she chronicles her sweet finds in Munich:
Admit it. If someone says the words "Munich" and "Oktoberfest" to you, images from the movie "Beerfest" come flying into the front of your mind. I for one was completely unaware there was more to Oktoberfest – Wiesn to the locals – than the beer tents. But my trip to visit friends last month proved to me once you get past the beer steins and lederhosen, there are some decidedly sweet cakes and pastries to Munich's name. And some of them actually taste good with beer!
Thursday, Sept. 24:
Fresh off the airplane (and the car trouble that seems to mark my trips to Munich), I headed to my old roommate's family apartment to meet his parents and sister. This visit foreshadowed all the sweetness to come. My friend's mother greeted us with zwetschgenkuchen. Germans today honor the custom of afternoon coffee and cake whenever they can fit it into their schedule, whether in a café or at home. The zwetschgenkuchen, or plum cake, was just what I needed after spending seven hours on a plane going from Boston to Zurich to Munich. Flaky and well-balanced between the tartness of the plums and the sugar sprinkled on top, my friend and I ended up splitting what you see in the picture above. Oops.
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Friday, Sept. 25:
Scarfing down a typical Bavarian breakfast of salami, ham, brie, croissants, fruit, bacon, eggs and orange juice (please don't ask me where I put it all) kept me full until a trip to Olympic Park that afternoon. The promise of the delightful apfelstrudel at Restaurant 181 convinced me to get on a stomach-flutteringly fast elevator, which zoomed myself and two friends to the top of the Olympic Tower for expansive views of Munich. After circling the viewing platform, I headed down a flight of stairs to claim my reward for conquering my fear of heights. Restaurant 181 rotates, giving diners a 360-degree view of the city (if you sit there long enough). You barely notice the motion while eating, but it is a bit disconcerting to go to the bathroom and come back to find your food has moved without you.
The apfelstrudel was totally worth the possible vertigo. Straight out of the oven and plated with homemade whipped cream and a vanilla bean sauce, the dessert practically split itself in advance of my fork. I think I slightly alarmed my friends with the snail's pace at which I ate and the frequent "mmmmmmm" sounds I made. I did briefly consider licking the plate.
(Restaurant 181 in Olympiaturm, Spiridon-Louis-Ring 7)
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Today we spent all day at Oktoberfest, and I returned with edible (and photographic) proof there is more to Wiesn than exceedingly drunk people and roller coasters (which is really not a good combination when you think about it…). Café Rischart, a chain restaurant and bakery found all over Munich, sets up a tent at Oktoberfest comparable in size and scope to any brewery tent. Decorated to the hilt and dubbed Castle Kaiserschmarrn, this temporary treat trove has all sorts of cakes and sweets on offer. I was entranced by the delectable desserts on the trays and the walls, but since I was with a pair of guys, I had to make do with some kaiserschmarrn from the Schützen Festzelt tent.
Translated to mean "emperor's little something," this may be my favorite German dessert. Kaiserschmarrn is a pancake made of eggs, flour, sugar, salt and milk and baked in butter. While baking you break up the pancake into pieces and add things like raisins, apples and almonds and then serve the hot pancake pieces with compotes of plum, lingonberry, or apple. We topped off the day with lebkuchen hearts (gingerbread decorated with icing sugar) and chocolate-covered fruit slices (schokofrüchte).
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Sunday, Sept. 27:
On a whim, we decided to leave the country today. Salzburg, Austria is only about an hour and a half away from Munich, so my host, a friend in town from Berlin and myself piled into the car and trundled down to the city that Mozart and the Sound of Music built (well, not really, but you know what I mean.) Unfortunately on Sunday Austria shuts down, so most shops and konditorei were closed. That didn't mean, however, I did not get more than my fair share of yumminess.
We stopped for lunch at an open-air café in Universitätplatz, where I decided to test my diplomacy skills. Despite having both Café Demel and the Hotel Sacher in town, I decided to try the café's Sachertorte and was not disappointed. Rich chocolate cake lined with apricot preserves and coated in ganache sated me until a stop at Café Tomaselli after an afternoon of touring Hohensalzburg Castle. Overlooking the old town square, I enjoyed my himbeerkuchen (raspberry cake) and eisschokolade (iced hot chocolate) and my vantage point over a festival featuring pint-sized rides and stalls selling food and hand- or locally made goods.
(Café Tomaselli, Alter Markt 9)
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Monday, Sept. 28:
In retrospect, my breakfast of prinzregententorte at Café Münchener Freiheit may not have been fortifying enough for the 20-kilometer bike ride that followed, but I regret not a single bite. Prinzregententorte, or Prince Regent's Torte, is named after Luitpold, Prince Regent of Bavaria in 1886, but beyond that, its history remains cloudy. A mainly Bavarian dessert, the cake consists of at least six thin layers of sponge cake alternating with chocolate buttercream. Mine had a delightful bittersweet chocolate ganache covering which contrasted nicely with the milk chocolate buttercream inside. (pictured top)
(Café Münchener Freiheit, Joseph-Dollinger-Bogen 10)
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Tuesday, Sept. 29:
My last full day in Munich yielded some pleasant surprises. Breakfast at Bodo's Conditorei Café presented me with the opportunity to try joghurt-torte. Two vanilla cake layers sandwiched with yogurt whipped with gelatin gave a terrific wobble when the plate was tapped. The slice was topped with a clear sugar lacquer, which held the currants in place even after the cake split and fell over after a few bites.
(Bodo's Conditorei Café, Herzog-Wilhelm-Straße 29)
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Several hours of doing my part to boost the German economy had me ready for a late lunch at the Café Rischart in the Viktualienmarkt. Without really knowing what I was ordering I picked the Fideliotorte off the menu.
Fab. U. Lous.
Shaped a bit like a Swedish Princess Cake, this spongy cake is wrapped in marzipan and topped with raspberries or strawberries in a red gelatin. I assumed I would be able to look this cake up when I returned, but unfortunately the Rischart site, Wikipedia, Google and Bing all failed me. All I can tell you is my slice had a sponge base and was swirled with raspberry crème and fresh raspberries, studded with cacao nibs and was just a mouthful of heaven. This is definitely on my list to try again during my next trip.
(Café Rischart, Viktualienmarkt 2)
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Final Thoughts: I focused my attention on the konditorei (pastry shops) among the city, but it was very hard not to nip into all the bäckerei (bread bakeries) and chocolate shops I passed on my search for cake. Guess I know what to look for next time!


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Moore O Matic Compatible Wireless Keyless Entry Keypad
This Moore-O-Matic compatible wireless keypad made by LiftMaster will work with either the Mega Code programmable openers or the Delta 3 dip switch programmeable openers. Programming and installation is a snap, don't be locked out of your garage ever again.
Product Features:
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-Dimensions: 6" by 2.5" by 1"
-1-year limited warranty
- Brand: Moore-O-Matic
- Product Code: 387lm
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PURATE is a best in class, integrated program that consists of an on-site generation system, feed and control strategy, and data management. It has been designed to safely and reliably produce chlorine dioxide on-site where it can be fed either continuously or on demand.
There are two components of the PURATE Program:
Explore our NEW PURATE generator and distribution system designed for small to medium size industrial water systems.


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You are currently browsing the tag archive for the 'art soup' tag.
15 Place will be holding its annual Art Soup empty bowls event during National Hunger and Homeless Awareness Week to benefit Mobile, Al's homeless.
Regional artists of various mediums, not just clay, donate a piece of work: their interpretation of a bowl.
Friday, November 16th, 6 to 9 pm
Cathedral Square Gallery, 260 Dauphin St, Downtown Mobile
Tickets: Just $35 from the 15 Place web site
"…eat hearty soups, drink assorted beverages, munch on artisan breads and gourmet cookies, dance to a great band, BAYRUNNER this year, and at the end of the evening take our bowl home."