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COLORADO SPRINGS, Colo. (July 13, 2008) – The U.S. Women's National Indoor Volleyball Team, ranked fourth in the world, won a battle of momentum against sixth-ranked China as it used five of Tayyiba Haneef-Park (Laguna Hills, Calif.) match-high 23 kills in the fifth set to win 25-23, 25-19, 22-25, 21-25, 17-15 Sunday afternoon on the final day of the FIVB World Grand Prix Final Round at the Yokohama Arena in Yokohama, Japan.
Team USA concluded the five-matches in five days round-robin Final Round with a 2-3 record. Depending on the outcome of the Cuba-Italy and Japan-Brazil matches later today, the U.S. could finish either with the bronze medal or as low as fifth place. Brazil (4-0) is in first place all by itself, followed by second-place Cuba (3-1) and third-place Italy (2-2). Japan (1-3) has three losses in the first four days of hosting the Final Round, while China finishes with a 1-4 record.
The U.S. broke a 19-all tie in the opening set with a 3-0 run en route to winning 25-23 with only two errors in the set. Team USA jumped to a 4-1 lead in the second set, then used a 6-0 run to create a 14-8 gap in winning comfortably at 25-19. China built a 15-10 lead in the third set, then traded the final 19 points after set for a 25-22 victory after the U.S. came within two at 15-13. China used a key 5-1 run after trailing 7-5 early in the fourth set to and benefited from nine Team USA errors to win 25-21 sending the match into a tiebreaker. The U.S. held its team errors to six in the first two sets it won, while having 18 team errors in the two sets it lost. In the deciding fifth set, Team USA led 5-2, then trailed 11-9 before storming back to take the 17-15 victory.
"We had a very short team meeting before the game and I told them three things," U.S. Women's National Team Head Coach 'Jenny' Lang Ping. "First, we need to start the game well because normally we start very slowly. Second, every player has to make fewer unforced errors because against Italy we had 35. Third, we try to win one set. I think the players played very well, especially the way we started in the first set."
Team USA dropped its Final Round opener on July 9 to Brazil 25-19, 25-19, 25-23, followed by a 26-28, 25-20, 22-25, 25-20, 15-11 victory over Japan on July 10. The U.S. led Cuba 2-0 in sets on July 11 before losing in five sets 22-25, 17-25, 25-18, 25-21, 15-11. Yesterday, Italy topped the U.S. 25-17, 26-28, 25-19, 25-19. The Americans, who played three of its five Final Round matches to a full five sets, advanced to the Final Round after finishing fourth in the three weekend Preliminary Round with a 7-2 record.
"All the teams are very close right now and the result could go either way," Lang Ping said. "We played well but we also had some luck today. We need to improve our level and reduce unforced errors and try to play more consistently."
Haneef-Park recorded all her points on 23 kills via 44 attacks. Logan Tom (Salt Lake City, Utah) added 17 kills on 39 swings and three blocks for 20 points. She added 16 excellent service receptions on 35 attempts with only one fault. Danielle Scott-Arruda (Baton Rouge, La.) added 13 kills on 24 attempts and three blocks for 16 points. Foluke Akinradewo (Plantation, Fla.) contributed 10 kills on 20 attacks and two points in the victory. Kim Glass (Lancaster, Pa.) totaled 10 points via nine kills on 16 attacks and an ace. Ogonna Nnamani (Bloomington, Ill.), who started just the fifth set after subbing in the first four, compiled six points with five kills on eight errorless swings and an ace. Lindsey Berg (Honolulu) rounded out the scoring with an ace to go with 15 assists. Stacy Sykora (Burleson, Texas) tallied a team-high 17 digs while added 14 excellent service receptions on 26 attempts with one error.
"We are very excited to come out of our last game of this tournament with a win and playing with a lot of heart and fight because that is what we will need in the Olympics," Berg said. "Everybody on the team contributed and it is great when you can do that. We will take this into the Olympics and fight every match."
The U.S. started Berg at setter, Tom and Glass at outside hitter, Scott-Arruda and Akinradewo at middle blocker and Haneef-Park at opposite. Sykora is the designated U.S. libero for the World Grand Prix Final round. Nicole Davis (Stockton, Calif.) was a sub in all five sets, while Robyn Ah Mow-Santos (Honolulu) subbed into the match in all but the fourth set. Heather Bown (Yorba Linda, Calif.) made an appearance off the bench in the fourth set.
The fifth set, much like the comparison of the first four sets being split, was a constant shift of momentum. China turned in a quick 2-0 lead to start the fifth set. Tom put up a block after a Haneef-Park kill to tie the set at 2-all. Team USA scored three more points on a Scott-Arruda block, Chinese error and Nnamani ace for a 5-2 lead. China answered with five quick points to regain a 7-5 advantage. The U.S. tied the set at 7-all with a Scott-Arruda kill and China error. Tom put Team USA ahead 8-7 at the crossover with a kill. China notched three straight points to grab a 11-9 advantage. Glass scored a kill at 11-10, after which a lengthy discussion occurred regarding the Chinese rotation. Nnamani tied the set at 11-all with a kill leading to a Chinese timeout. Tom put the U.S. in front at 13-12 with a kill. Glass presented the USA with a match point attempt at 14-13 with a kill. Haneef-Park provided U.S. its second and third match-point attempts at 15-14 and 16-15, then finished the set off herself with a kill at 17-15.
The U.S. converted 50.3 percent of its 153 attacks into kills while holding China to a 46.9 percent. Team USA held a slim 8-7 lead in blocks and 34-28 edge in digs, while China had a 4-3 margin in aces. The Americans compiled a 47.4 excellent service reception percentage on 95 attempts, while China stayed in transition better with a 67.0 percent.
"In today's match our play was not stable," China Head Coach Chen Zhonghe said. "The combination between the setter and attackers was not so smooth. We could not follow up the one-touch ball. As a result of these mistakes we could not get the chance to win this match."
The U.S. and China are grouped into the same 2008 Olympic Games pool and will face each other on Aug. 15,t he fourth match of pool play. The match will feature Lang Ping, a Beijing native, leading the American squad against the country she led to a gold medal at the 1984 Olympic Games as an outside hitter and a silver medal as a coach at the 1996 Olympic Games.
Ruirui Zhao paced China with 20 points via 17 kills, two blocks and an ace. Yimei Wang chipped in 14 kills, two blocks and two aces for 18 points, while Ming Xue contributed 13 points with 12 kills and a block.
"To be honest I think we had a chance to win today, but in the final set an incident occurred and because of this reason we could not have the chance," China's Zhang Na said. "Through today's experience I want to establish our team work more before the Beijing Olympics."
The 2008 FIVB World Grand Prix Final Round has six teams all qualified for the 2008 Olympic Games in Beijing. Brazil is currently ranked first in the world by FIVB, followed by second-ranked Italy, third-ranked Cuba, fourth-ranked USA, sixth-ranked China and eighth-ranked Japan. Most teams at the World Grand Prix Final Round will be using the five matches as evaluation tools to select their Olympic Games 12-player roster. In addition, the structure of the tournament makes it difficult for coaches to play the same lineup five consecutive days due to fatigue.
The U.S. had not qualified for the World Grand Prix Final Round since 2004, the last Olympic Games year. The Americans finished third in 2004, followed by eighth place in 2005, seventh place in 2006 and eighth place in 2007. Team USA has won the premier annual event in 1995 and 2001. Brazil has won three of the last four titles, while defending champion Netherlands failed to qualify for this year's World Grand Prix. Italy has medaled in the last four World Grand Prix events with silver medals in 2004 and 2005, and bronze medals in 2006 and 2007. China, the 2008 World Grand Prix leader, finished second last year as it hosted the Finals in Ningbo.
Team USA finished with a 7-2 record and in fourth place in the FIVB World Grand Prix preliminary round. The FIVB World Grand Prix includes three preliminary round weekends with three different sites each weekend hosting round-robin events of four teams. The top five teams in the preliminary round along with the host country comprise the Final Round field.
The U.S. has qualified for the 2008 Olympic Games in Beijing and is using the World Grand Prix as an evaluation tool to help determine the 12-player roster for the Olympic Games. Team USA faces Japan on Aug. 9 to open the 2008 Olympic Games. Other teams in the American pool are Cuba (Aug. 11), Venezuela (Aug. 13), China (Aug. 15) and Poland (Aug. 17).
Akinradewo scored consecutive kills to yield the U.S. its first lead of the opening set at 4-3. China regained the lead at 7-6 on Team USA's second error of the set. Team USA regrouped after a China error to score a 3-0 run with Haneef-Park tacking on a kill and Berg serving an ace at 9-7. China added a fourth point to the run with an error at 10-7. Haneef-Park and Glass slammed consecutive kills to extend the lead to 12-8. China answered with two straight points to cut the deficit in half at 12-10. The U.S. went into the second technical timeout leading 16-12 after Haneef-Park and Glass kills. China netted back-to-back points after the break to crawl to within two, 16-14. China tied the set at 18-all with three unanswered points. Scott-Arruda and Tom put together consecutive kills followed by a Chinese error to put the U.S. in front by three, 22-19. China answered with consecutive points to move back to within one, 22-21. Akinradewo gave Team USA two set points at 24-22 with a kill, then finished the set off with her fifth kill of the frame at 25-23. Tom also provided the U.S. with five kills.
Team USA gained a 2-0 lead to start the second set as China committed back-to-back errors. After an American error, Scott-Arruda and Tom collected kills and Akinradewo added a block to extend the U.S. lead to 5-1. China tallied back-to-back points put the score at 5-3. Trailing by three at the first technical timeout, China scored three straight points to inch to one, 8-7. Scott-Arruda put up a block and hammered a kill after a China error to push the Team USA margin to four, 12-8. Tom and Haneef-Park added a fourth and fifth straight point at 14-8 with a kill apiece. Tom and Glass provided back-to-back kills to increase the cushion to seven, 18-11. China chipped off three straight points on the deficit to move to 20-16. Akinradewo followed a Haneef-Park kill with a block to push the lead to 23-17. China responded with two quick points to creep to 23-19. Team USA would not allow China any closer as Haneef-Park tallied a kill and Tom put up a block at 25-19 to end the set. Haneef-Park scored six points to lead the U.S. in the second set, while Tom added five points. Team USA scored four points off the block and China gave away six points on other errors.
China scored three unanswered points to take a 7-4 advantage in the third set. Glass served an ace after a Chinese error to move the U.S. to within one, 8-7. However, China answered with a 5-1 run to gain a five-point edge, 14-9. Haneef-Park and Akinradewo tallied consecutive kills and China added an error to cut the gap to 15-13. The teams traded points the rest of the way for the final 19 points and a 25-22 score. Haneef-Park scored five points in the third set to lead the U.S.
Scott-Arruda broke the string of not able to score on serve with a kill and block giving the U.S. a 2-1 lead in the fourth set. China managed three unanswered points to take a 5-3 edge. Tom and Nnamani turned in consecutive kills and Tom added a block to move the U.S. back in front 6-5. Haneef-Park added a kill for a fourth straight point at 7-5. China responded with four quick points to take a 9-7 lead. China increased its margin to three points at 12-9 with consecutive points. Tom hammered a kill followed by a China error to close the deficit to one, 14-13. China took a 16-13 lead at the second technical timeout with two straight points. China extended its lead to five points with a 4-1 run at 22-17. Tom saved a second U.S. set point at 24-21, but China finished the frame with a 25-21 victory. Tom scored five points in the fourth set to lead Team USA.
To download the U.S. Women's National Team Press Kit for the third FIVB World Grand Prix preliminary weekend, click here.
To view the FIVB World Grand Prix home page, click here.
U.S. Women's National Team Roster for FIVB World Grand Prix Final Round
# - Name (Pos, Ht, Hometown, College)
1 - Ogonna Nnamani (OH, 6-1, Bloomington, Ill., Stanford)
2 - Danielle Scott-Arruda (MB, 6-2, Baton Rouge, La., Long Beach State)
3 - Tayyiba Haneef-Park (OPP/OH, 6-7, Laguna Hills, Calif., Long Beach State)
4 - Lindsey Berg (S, 5-8, Honolulu, Hawai'i, Minnesota)
5 - Stacy Sykora (L, 5-10, Burleson, Texas, Texas A&M)
6 - Nicole Davis (L, 5-4, Stockton, Calif., Southern California)
7 - Heather Bown (MB, 6-3, Yorba Linda, Calif., Hawai'i)
8 - Cynthia Barboza (OH/OPP, 6-0, Long Beach, Calif., Stanford)
10 - Kim Glass (OH, 6-2, Lancaster, Pa., Arizona)
11 - Robyn Ah Mow-Santos (S, 5-8, Honolulu, Hawai'i, Hawai'i)
15 - Logan Tom (OH, 6-1, Salt Lake City, Utah, Stanford)
19 - Foluke Akinradewo (MB, 6-3, Plantation, Fla., Stanford)
Head Coach: 'Jenny' Lang Ping
Assistant Coaches: Sue Woodstra, Tom Hogan, Li Yong (not traveling)
Technical Coordinator: Diane French
Team Leader/Manager: Joan Powell
FIVB World Grand Prix Final Round Standings
Brazil 4-0
Cuba 3-1
Italy 2-2
Japan 1-3
China 1-4
World Grand Prix Final Round: Yokohama, Japan
July 9: Brazil def. USA, 25-19, 25-19, 25-23
July 9: Italy def. China, 22-25, 29-27, 20-25, 25-20, 15-9
July 9: Cuba def. Japan, 19-25, 25-23, 25-18, 25-19
July 10: Cuba def. China, 25-21, 20-25, 26-24, 25-16
July 10: Brazil def. Italy, 25-20, 25-17, 25-23
July 10: USA def. Japan 26-28, 25-20, 22-25, 25-20, 15-11
July 11: Brazil vs. China, 25-18, 25-16, 21-25, 25-18
July 11: Cuba def. USA, 22-25, 17-25, 25-18, 25-21, 15-11
July 11: Japan def. Italy, 25-23, 25-22, 26-24
July 12: Brazil def. Cuba, 25-14, 25-15, 25-20
July 12: Italy def. USA, 25-17, 26-28, 25-19, 25-19
July 12: China def. Japan, 25-17, 28-30, 25-15, 25-21
July 13: USA def. China 25-23, 25-19, 22-25, 21-25, 17-15
July 13: Cuba vs. Italy, 2:30 p.m. (11:30 p.m. MT on July 12)
July 13: Japan vs. Brazil, 6 p.m. (3 a.m. MT)
FIVB World Grand Prix Final Preliminary Round Standings
Brazil 8-1 (1.199 Point Ratio)
China 8-1 (1.140 Point Ratio)
Italy 8-1 (1.124 Point Ratio)
USA 7-2 (1.161 Point Ratio)
Cuba 6-3 (1.090 Point Ratio)
Turkey 4-5 (1.015 Point Ratio)
Germany 4-5 (1.001 Point Ratio)
Dominican Republic 4-5 (0.953 Point Ratio)
Japan 2-7 (0.870 Point Ratio)
Poland 1-8 (0.898 Point Ratio)
Thailand 1-8 (0.862 Point Ratio)
Kazakhstan 1-8 (0.761 Point Ratio)
Pool A: Kobe Japan, Green Arena
June 20: Turkey def. USA, 28-26, 25-16, 21-25, 25-19
June 20: Japan def. Kazakhstan, 25-17, 25-13, 25-23
June 21: USA def. Kazakhstan, 25-16, 25-17, 25-19
June 21: Japan def. Turkey, 21-25, 25-16, 17-25, 25-19, 15-12
June 22: Turkey def. Kazakhstan, 25-17, 26-24, 25-15
June 22: USA def. Japan, 27-29, 25-18, 18-25, 25-16, 15-13
Pool B: Ningbo, China, Beilun Sports Centre
June 20: Brazil def. Thailand, 25-22, 25-18, 25-20
June 20: China def. Germany, 19-25, 25-19, 25-11, 25-21
June 21: China def. Thailand, 25-11, 25-16, 25-19
June 21: Brazil def. Germany, 15-25, 25-23, 25-20, 30-28
June 22: Germany def. Thailand, 19-25, 25-18, 25-21, 25-22
June 22: China def. Brazil, 22-25, 26-24, 22-25, 25-22, 15-13
Pool C: Alassio, Italy, Palavavizza Hall
June 20: Cuba def. Poland, 25-20, 29-31, 25-21, 26-24
June 20: Italy def. Dominican Republic, 19-25, 25-19, 25-17, 25-15
June 21: Cuba def. Dominican Republic, 25-22, 25-15, 25-19
June 21: Italy def. Poland, 25-17, 25-22, 23-25, 25-16
June 22: Dominican Republic def. Poland, 25-21, 23-25, 19-25, 25-23, 15-11
June 22: Italy def. Cuba, 25-23, 27-25, 27-25
Pool D: Vinh Phuc, Vietnam, Vinh Phuc Hall
June 27: Brazil def. Kazakhstan, 25-10, 25-17, 25-19
June 27: Turkey def. Germany, 25-21, 25-22, 25-27, 25-18
June 28: Germany def. Kazakhstan, 25-17, 25-19, 25-21
June 28: Brazil def. Turkey, 25-23, 25-19, 25-15
June 29: Turkey def. Kazakhstan, 25-16, 25-20, 25-17
June 29: Brazil def. Germany, 25-15, 27-25, 25-16
Pool E: Wroclaw, Poland, Centennial Hall
June 27: Dominican Republic def. Poland 25-22, 19-25, 25-17, 25-20
June 27: USA def. Thailand, 25-18, 25-17, 26-28, 25-13
June 28: Thailand def. Poland, 19-25, 25-21, 18-25, 25-23, 15-4
June 28: USA def. Dominican Republic, 25-13, 25-21, 25-20
June 29: USA def. Poland, 25-17, 25-16, 25-20
June 29: Dominican Republic def. Thailand, 25-19, 24-26, 25-21, 25-22
Pool F: Hong Kong, Hong Kong Coliseum
June 27: Italy def. Japan, 25-17, 25-20, 25-22
June 27: China def. Cuba, 25-18, 25-27, 21-25, 25-21, 15-13
June 28: Italy def. Cuba, 21-25, 25-19, 19-25, 25-20, 15-13
June 28: China def. Japan, 25-16, 29-27, 25-22
June 29: Cuba def. Japan, 22-25, 25-21, 25-19, 25-16
June 29: China def. Italy, 18-25, 25-20, 21-25, 27-25, 15-8
Pool G: Bangkok, Thailand, Huamark Stadium
July 4: Kazakhstan def. Thailand, 25-19, 25-19, 19-25, 17-25, 16-14
July 4: Cuba def. Germany, 23-25, 25-21, 25-8, 25-21
July 5: Germany def. Thailand, 25-18, 25-15, 25-16
July 5: Cuba def. Kazakhstan, 22-25, 25-19, 25-21, 25-16
July 6: Cuba def. Thailand, 25-20, 25-22, 23-25, 17-25, 15-9
July 6: Germany def. Kazakhstan, 25-15, 25-19, 25-19
Pool H: Taipei, Chinese Taipei, Hsinchuang Gym
July 4: USA def. Poland, 20-25, 25-23, 25-19, 25-10
July 4: Italy def. Turkey, 25-20, 21-25, 30-28, 25-23
July 5: USA def. Turkey, 25-16, 25-20, 20-25, 25-17
July 5: Italy def. Poland, 23-25, 23-25, 25-20, 25-14, 18-16
July 6: Poland def. Turkey, 25-21, 25-22, 25-22
July 6: Italy def. USA, 25-22, 25-21, 25-16
Pool I: Macau, Macau Forum
July 4: Brazil def. Dominican Republic, 23-25, 22-25, 25-22, 25-23, 15-9
July 4: China def. Japan, 25-16, 25-19, 25-15
July 5: Brazil def. Japan, 25-16, 25-21, 25-15
July 5: China def. Dominican Republic, 25-16, 25-22, 25-21
July 6: Dominican Republic def. Japan, 26-24, 25-13, 25-18
July 6: Brazil def. China 25-21, 25-17, 25-20


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After completing a thorough, two-year review and update to the methodology for calculating national Footprints, Global Footprint Network has published three resources supporting the 2008 Edition of the National Footprint Accounts. They present comprehensive results, provide a step-by-step guide to the equations and calculations, and offer complete transparency of the source data.
The three documents are downloadable from our Web site. They are:
•The Ecological Footprint Atlas 2008,
•Calculation Methodology for the National Footprint Accounts, 2008 Edition and
•Guidebook to the National Footprint Accounts 2008.
The Ecological Footprint Atlas 2008, is a comprehensive presentation of the results of the 2008 National Footprint Accounts. It includes: • Data tables on the Footprint and Biocapacity of 201 countries, including various subcategories and calculations and dozens of pages of previously unreleased figures. • Detailed charts, graphics, and technical notes. • Explanations of the methodological differences between the 2006 and 2008 accounts, including the processes we followed, how the changes were made, and the rationale for making the changes (for example, with the way nuclear energy is accounted for). • Discussion of the quality assurance procedures. • Expanded discussion of science and methodology questions related to the Accounts.
Calculation Methodology for the National Footprint Accounts, 2008 Edition provides a framework to allow researchers and organizations to understand the Footprint methodology used in the National Footprint Accounts. The paper offers a thorough explanation of the formulas used to calculate Footprint and Biocapacity and its constituent parts, including land use type, yield factors and equivalence factors.
Guidebook to the 2008 National Footprint Accounts serves as a users guide to the National Footprint Accounts. Geared toward advanced users trying to run the National Accounts for their own research, the Guidebook shows in depth exactly how each and every calculation is done, and where the data comes from.
Also available are the 2008 Data Tables, Excel spreadsheets with detailed Ecological Footprint and Biocapacity results for 2005 (the most recent year for which data are available) for 150 nations with populations over one million in both global hectares and global acres.
Learn More:
Learn more about these resources
Download the Atlas
Download the Method Paper
Download the Guidebook
Download the 2008 Data Tables
How do you cover nuclear energy, pollution and waste?
The question came up 18 months ago at the Cardiff conference so I looked to see how you handled it
The mining and processing of uranium-ores has a huge footprint - is it ascribed to the mining country or to the power generating and using country?
The radioactive pollution and nuclear waste footprints last for very many generations. Do you give a C-equivalent and do the future impacts count as from the country at the instant of producing-consuming the energy?
I would be grateful if you can point me to e-documents containing the answers to these points.

subset: commoncrawl


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Home > Academics > Colleges > Humanities and Social Sciences > Centers and Institutes > MARTI > Events > Summer School Conference > 2013 Presentation Topic Schedule
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Thanks for all the suggestions!The pan is a 10" (I'm waiting for my 14" to be delivered) and is about 4" tall with a removable bottom. I put cheese at the bottom and then again on top of the fillings then covered all in sauce. The bottom corner of the crust was too thick in every pizza even when I stretched it out really thin, maybe it springs back a little after I put it in? Any suggestions for making the dough less elastic? Also any tips for getting the pizza to cook evenly? Is this related to the type of pan? I had to cover with foil to stop the top burning because the top always cooks too fast.Thanks in advance!


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Spicy root & lentil casserole
Nutrition and extra info
- Vegetarian
- Healthy
Nutrition: per serving
- kcal378
- fat9g
- saturates1g
- carbs64g
- sugars0g
- fibre10g
- protein14g
- salt1.24g
- 2 tbsp sunflower or vegetable oil
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic clove, crushed
- 700g potatoes, peeled and cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 carrot, thickly sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 parsnip, thickly sliced
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 2 tbsp curry paste or powder
- 1 litre/1¾ pints vegetable stock
- 100g red lentils
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- a small bunch of fresh coriander, roughly chopped
- low-fat yogurt and naan bread, to serve
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.
Like this?
Try some of our other veggie mains, Butternut squash & sage risotto , Pumpkin curry with chickpeas or Roasted vegetable lasagne .
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Comments, questions and tips
Comments (540)
Add more curry paste, it was slightly bland, but add to own pallette. We added cauliflower which added some texture to the dish and different tastes to the experience. Quite a lot of potatoes, felt quite carb heavy, would recommend exchanging the potatoes for other root veggies and a variety of veg, but the veg cooked in the curry paste made it very hearty and filling, the blob of yoghurt is a nice constrast between the hot and cold
I really enjoyed this. Has a nice kick to it. I didn't have parsnips, used celery instead which worked well, though I'd like to try with parsnips next time as I love them and imagine that makes it much better. I didn't have yoghurt either, so I topped with slices of grilled halloumi and fresh basil which was delicious. Used dried coriander instead of fresh.
Lots of flavour and a good texture. The base recipe itself could easily be used as a starting point for improv - simply use more stock to keep the liquid content and any additional solids in ratio. One thing I think that it could do with is some greens. Some baby spinach stirred in to wilt for the final minute would work. Or some courgette with the root veg. You could easily add some meat if inclined too; this dish is not just for vegetarians.
Nice and cheap for a meat free night. That said I rarely have vegetable stock in so generally use chicken stock. I do add loads of celery too because we love it in most stews and use swede and turnip instead of potato. Don't generally bother with the Naan. Spice levels can be changed to taste. A lovely heart warming pot of goodness to come home to after a long walk in the woods with the dog
And now for another exciting episode of "Spicy Root and Lentil Casserole!"....A couple of things. First, I have a 6 liter multi-cooker with a non-stick surface, so oil was not necessary. (The multi-cooker part comes later). Like several others, I substituted turnip/sweet potato for the parsnips. In my case one of each. Also,I had to use brown lentils as the red ones are apparently out of season where I live. Everything was going according to plan until it came time to chop up the sweet potato and the steak knife which I had used successfuly to chop up everything else; simply was not up to task. I did what I usually do with problem root vegetables: Brought out the grater! Now that the sweet potato was grated, I couldn't very well saute it with the rest of the vegetables, so I opted to add it in with the water. After I had added the lentils and it was time to simmer I decided that there would be no better way to let the root vegetables absorb the flavors, than to slow cook! I switched the multi-cooker to "slow cook" and set it on "Low" for about 5 1/2 hours (surprisingly, I used the same amount of water as the recipe called for and everything turned out just fine. It was hearty and delicious, and I couldn't even finish the second serving! The cilantro really "makes the dish". While I liked it as a stew, the person who said it would make a good cream soup was right, and I too will be putting it in the blender. As for the sweet potato, the flavor was completely "absorbed into the dish". Great recipe!
Oh how we love this in my house. It's usually made in the same week as the Pistou Soup (also on GF site) as there are always left over veg, half a celeriac, those few too many turnips, etc. I use the Patak's Balti paste as it suits our spice levels. But add some Nigella and cumin seeds when the onion and garlic are soft. Generally use 250g of lentils and therefore a bit more stock never measure that! End up freezing at least 2 portions after feeding two very hungry men and myself. All served with some flat bread.
This so much tastier than I thought it was going to be! I used a mix of sweet potatoes and white potatoes and a tikka masala curry past from Waitrose. I served it with cauliflower rice to keep it super healthy.
I would say this is a vegetable curry not a casserole but whatever you call it I will be making it again. Yum Yum
This is such a lovely and simple recipe! Really easy, tasty and filling. I've made it a few times and prefer to use sweet potato instead of parsnips but it's delicious either way. It is filling enough without the naan but nice to have something to mop it all up with! Also fed to a meat-eater and he really enjoyed it.
Questions (12)
I've cooked this in a slow cooker and it worked well. I sweated the vegetables first as in the recipe (my slow cooker has this function so all done in the one pot). When i added the stock I used enough to cover the vegetables and lentils so maybe used a bit less than in the recipe. You probably know how much liquid is right for you cooker. Then I cooked it on high till it automatically switched to 'keep warm', about 4 hours. It was so easy and low faff, recommend you give it a try.
Hi fionaandwill, thanks for your question. We haven't tested this recipe using a slow cooker so cannot guarantee perfect results, but can't see any reason why it wouldn't be ok to do so and would suggest perhaps not cooking it for much longer than 4 hrs. You may however, want to add the lentils later on in the cooking process so that they don't turn to mush. Hope this helps, let us know how you get on.
Tips (4)
Loved this recipe... so simple and both my girls (aged 6 and 7) ate it up without making any fuss at all, which I was waiting for given they had never eaten lentils before! Some tips... 1. add double the amount of lentils, this thickens it up and gives a great flavour 2. Too many potatoes for my liking, perhaps swop with sweet potato instead? 3. takes about 10 mins more to cook that the recipe stated to get the potatoes soft enough to eat - but if you used sweet potatoes I'm sure they would cook quicker. 4. Creme fresh on top is a must, along with the coriander 5. serve with naan breads - I put a splash of water, dessicated coconut and honey drizzled on top before popping them in the oven for five mins - the girls loved mopping up the juice/soup left over with the naan! This recipe was a real hit and I will be doing it again and again!


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Thursday, April 30, 2009
Sneak Peak - Dramatic Bright Eyes and Bright Lips Look from Graftobian Cosmetics
Recently I had the opportunity to test out some products from an amazing professional cosmetics brand Graftobian. I already have several of their items in my kit including a 12 pan Dual Powder Foundation Professional Palette, Cream Blush Palette, Fashion Colors Lip palette, and of course a few of their famous steel palettes and palette knifes (I purchased all of this from CameraReadyCosmetics - one of my fav makeup artist supplier sites).
I've been playing with their products for about two weeks and I'm sold...now I want more Graftobian in my kit! In fact, their foundation is giving my beloved Cinema Secrets foundation a run for their money! I have several tutorials planned using these products, but I wanted to give my blog followers a sneak peak.
I got my generous package of goodies the same week I moved into my new apartment...what a great housewarming gift! Here's a shot my boyfriend took of me playing with the new makeup! You can see I'm already working on developing a super bright look!
I actually recorded myself doing today's look over the weekend...to my dismay, my two part video never processed on my camera because it was too long! How Sad! My twitter followers were lucky enough to see me post the look that same night but I didn't want the pics to go to waste so I'm showcasing them in this blog entry. No worries though, I re-filmed this look Wednesday night :)
In today's FOTD, I'm focusing on the Graftobian FantasEyes palette. Isn't it beautiful? Bright colors are right up my alley. Each pan is like 4 times the size of a MAC pan eyeshadow, nearly blush size. You can get it in a pre-filled palette like this, or you can buy the empty palette and fill them with pan refills for only $8.5o! A MAC pan eyeshadow is about $10 and it's only a fourth of the size. The empty palette is also only $11.99 - great deal! The pigmentation is amazing...you don't need a bright base underneath to make the colors pop (unlike many eyeshadows out there). I only used a light foundation color as my base in this look.
Top Row Left to Right: Purple Power, Fuchsia Fever, Blue Powder, Blue Aqua
Bottom Row Left to Right: Red Crimson, Orange Geuse, Yellow Ray, Green Flash
I used the Ultrasilk Matte eyeshadow in Warm Creme as my highlighter color. This huge eyeshadow (a bit bigger than MUFE eyeshadows) is only $9.99. It will last you forever! It's the perfect all over lid color/highlight color in an eggshell tone. I also love using this as a highlighter for the face! I used it on my girl Joy last night, and it made her skin glow!
To line my eyes, I used their Black Cake Eyeliner. I've never really used powder liners, but I'm sold on this one! Mixed with their Lining liquid, it's amazing! The powder pan is extra huge once again (the size of their humongous eyeshadow) and I can also use this as matte black eyeshadow...fabulous! Lining the eye with this is a lot easier than using a gel since it doesn't move around...to get the line really black the lining liquid comes in handy. Again this is very reasonably priced at $8.99, great deal!
I applied my New York style/drag lashes from Red Cherry and then blended in my real lashes with the Graftobian black mascara. The formula is dryer than some I've tried...this could be a good thing because it will hold curl, but it takes a little more effort to apply. The mascara brush head is pretty typical...but as a makeup artist the brush doesn't really matter since you use disposable applicators anyways. This mascara is very reasonably priced at $10, comparable in price point to most drug store brands.
I made my cheeks glow with this fabulous blush...talk about super pigmented! I had to use my fan brush to apply. This would be amazing on any skin tone. This color was a super pretty reddish tone with gold shimmers. Again, a great deal with the individual compact at $9.99! This is half the price of a MAC blush and the quality is equal if not better.
And here is my super dramatic look! I wanted to show you how intense the colors can get! Like I mentioned, I just used foundation as an eyeshadow base...most of the colors were applied dry except for the Blue Agua eyeshadow which was applied wet in the outer v. My lips were a combo from MAC: magenta lip liner, magenetique lipglass, and extra amps dazzleglass.
I'm wearing Yellow Ray in my inner 1/3 eyelid, Powder Blue in the middle of the lid, Blue Agua on the outer v, Green flash above the crease, and a combo of Purple Power and Fuschia Fever on the lower lashline. I'm also wearing my Gray Circle lenses in this look, thanks again Anna!
I used a Styli-Style blue eyeliner on my waterline, set with the Graftobian Powder Blue eyeshadow to make it really pop.
I'm wearing Graftobian foundation, concealer and powder in this look, but that's another post!
Stay tuned for my upcoming videos (already filmed) featuring Graftobian products: Graftobian foundation/contour video, Bright FantasEyes Tutorial (this look re-filmed), Clubbing Look using Graftobian products.
Meanwhile check out these products at Graftobian.com or via Camera Ready Cosmetics.com. Honestly, these are amazing quality products at great prices. They aren't some random run of the mill brand, they are a reputable professional grade brand for makeup artists. If you can't afford to buy a pre-filled palette all at one(like the FantasEyes palette), you can buy the empty palettes and buy the refill pans individually (like you'd do at MAC).
Till next time, Ciao Bellas!
Atlanta Makeup Artist
14 comments:
- Sonita said...
Gorgeous look, Ren. Those eyeshadows look amazingly pigmented.
- April 30, 2009 at 9:03 AM
- Wes said...
Sooooo adorable! You look like a doll baby... lol
- April 30, 2009 at 9:49 AM
- mina said...
I love all the colors in that palette! They're so pretty!
- April 30, 2009 at 10:03 AM
- CestLaVy said...
Thanks for the review b/c I was torn on getting the CS, RCMA, or this! I need a foundation palette for my kit soon and I think I will lean towards this.. =)
- April 30, 2009 at 12:43 PM
- Fabulous World of Sara said...
wow...this look is banging... love it =)
- April 30, 2009 at 1:33 PM
- Princess Zmunda said...
That look is fantastic! You have just officially made me spend money!
- April 30, 2009 at 2:14 PM
- Girl with Curl said...
Oh wow..those colors are super pigmented. I would have thought MAC or MUFE right away if I didn't know which brand they actually were.
- April 30, 2009 at 3:20 PM
- yummy411 said...
gorgeous look! i look forward to checking graphtobian out at the makeup show!
- April 30, 2009 at 3:22 PM
- EbeautyBlog said...
YOu look lovely like always. That makeup brand seems interesting. Will check it out. Thanks for sharing :)
- April 30, 2009 at 6:15 PM
- Mel said...
very very pretty...me likey hehe
- April 30, 2009 at 11:32 PM
- Sabine said...
I love the lip color. :)
- May 1, 2009 at 4:09 AM
- JENSMAKEUPBAG said...
oh yeah i remember seeing this on twitter. soo pretty! i actually don't know if i commented yet. hehe.
- May 1, 2009 at 5:59 AM
- LipStick Staiin said...
your too damn gorgeous! love ur work of art!
- May 4, 2009 at 5:44 AM
- ♡ Nic Nic ♡ said...
a work of art!!
- May 4, 2009 at 10:29 AM


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I will be the first to admit that pilots can be pretty myopic and focus only on their own issues and causes, especially when it comes to pay and/or job advancement or security. While a few of these grumblings may be misplaced, most aren't. A few, sometimes, just aren't understood or realized.
I'll give you an example. It's a common refrain that airlines plan on X number of pilots and flight attendants—often lumped together as crews—per airframe on the property. On the low end it might be eight to nine pilots, and on the high end it might be an average of 11; the most common is 10 pilots/5 crews, and wide-body international birds might need as many as 14. But that isn't the end of it by any stretch.
Each airplane must support the livelihoods of others whose livelihood is to support the airplane. For instance, the airline must carry a certain number of mechanics, dispatchers, fuelers, cleaners, accountants, advertising folks, et cetera, to get the job done. The more airplanes in the fleet, the more people who are needed. At the height of the bloated payrolls in the early 2000s, many airlines averaged more than 100 employees per ship. Now, that number is much lower.
Some of this is a result of contracting out certain services (which could be the topic of a number of books, let alone this blog), and some of it is a result of more efficiency, especially with regard to computing power. The most obvious example of this is the severe reductions in the number of ticket agents, thanks to the ability to check in at home or at an airport kiosk. The days of standing in a long line every time you go to the airport are over.
When I got hired at Comair, I went on a tour of the company offices. One thing that stood out as a shock to me was the bags and bags of torn ticket stubs that had to be reconciled by hand. Same with the monthly pilot payroll summary sheets. No more. Those items are totally automated, and many of those jobs were eliminated.
Likewise, we and every other airline had a staff of people whose job was to sift through lost bags and find the owners. Today, that is much easier and faster, and it requires fewer people because of the new industrywide tear-proof bag tags that are bar-coded. A scan gun can save tons of time and money when a bag is lost. If the bag tag does get separated, then it becomes much more work-intensive. Thank goodness, that's rare.
But some things never change. Pilots still fly the airplanes, and the FARs do much to dictate the staffing of crews. Likewise with dispatchers, who are also required, and whose work days are legally limited. One dispatcher can handle a fair number of flights, so adding one airplane may or may not lead to new jobs in that department. But at some point, you will need to spread the workload. Crew schedulers, fuelers, and gate agents—actual, at-the-gate agents, not the ticket counter—are still needed as well, and are only added when the number of airplanes added to the fleet (or flights are added to the schedule) forces the workforce to be grown. Some of those skilled employees are more expensive than the non-skilled workers: mechanics, pilots, avionics techs, even the mechanics for the airport ground equipment.
The new industry average for employees per plane is now closer to 85-90. A friend at Southwest tells me that theirs is 62. Keep all this in mind when you see your ticket price. It covers a lot: employees beyond the crew; spare parts; fuel; lease payments. If you see 10 people at the airport who directly affect your flight, there are dozens more you don't see whom you can't travel without, just like you don't see the new tires and fuel pumps that were put on the airplane late at night, or the facilities to store all of those parts.
I'm not always a fan of workforce efficiency improvements and the lost jobs that come with them, but it is the basis of capitalism, and all of us have a certain level of price sensitivity. After all, even I buy tickets on occasion, and I will be the first to admit that price is the most important factor. And yes, I will check in at home whenever I can.—By Chip Wright


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There is an alternative method in building a near-anchored golf putter that will do the same thing as a belly putter but without having it be anchored to the body.
As the ban on the anchored golf putter is a few years away (beginning in 2016), a certain number of golfers are reluctantly going to want to switch back to a conventional golf putter. This is especially true for those that suffer from the yips. Spending the better part of the summer season tinkering around in the shop, on the practice green and on ultimately the course, I found a simple solution that I would like to share with you that has helped my game immensely.
Let's first discuss what an anchored golf putter does. It forms a brace against some part of the body so the putter can be swung in more of a pendulum motion. Many golfers don't keep their hands steady during the stroke and some might even say the golfer is "wristy" or "handsy". With the butt end of the club anchored into say their belly, there is less chance the hands will push or pull the golf putter off-line.
Conventional golf putter
A typical conventional putter might be 34" in length and one would hold the grip at the very end. In all actuality, your upper wrist is at the end of the putter while the center of your hands approximately 6" down on the grip. Take a moment to look at this diagram and see how it differs from the next few.
Belly or anchored putter
A belly putter is basically an extension of a conventional putter – roughly 8" longer. One will possess a very long putter grip where the center of the player's hands may be a foot down on the grip leaving 6" or so of the grip exposed between the wrist and the end of the putter. In reality, the hands are in the same position as they would hold a conventional putter.
The idea is a near-anchored putter
Think of a belly putter that, well, doesn't go all the way to the belly or an inch or so from contact. In a near-belly or near-anchored putter, the distance from the upper wrist and end of the grip may be only 5", but the hands will be in the same placement as on a conventional golf putter.
The downside of a putter in this position, it no longer a brace to keep the fluidity of the stroke when one rocks the putter back and forth. Instead, there is a tendency for the wrists to move or pivot due to the weight of the head.
Now, I want you to think of a seesaw or a board with a pivot somewhere in the middle that will allow it to rock up and down. If a child sits on one end and no one is on the other end, there is no equilibrium and the child just sits impatiently on the ground. However, add enough weight in the right location opposite the child and the seesaw will pivot in harmonious motion.
With a near-anchored putter, there is plenty of room to place an ample amount of weight above the pivot point of the hands to help offset the weight of the putter head to promote a pendulum stroke and reduce the movement of the wrists.
In my experimentation, I used my favorite putter – Dynacraft Hindsight Mallet. The built-in forward hand press and roll face are two great technologies that more golfers should find out about. Hireko offer different forms of counterweighting. I started out with a conventional counterweight that is installed at the very butt end of the shaft. The Tour Lock Pro system works great for this type of testing as you can
interchange different weights without having to replace a grip. I found there was a benefit or improvement in putting with the maximum 100g weight; but still not enough.
Tour Lock offer another product called the Opti-Vibe that fits down inside the shaft and locks in place. These come in various weights just like the Tour Lock Pro. Over countless trips to the practice green and course, I found the 150g Opti-Vibe placed just below where the 100g Tour Lock Pro (as shown) was my optimal configuration. You may find a different combination based upon the components weights of your putter and the length.
As you can see, there is an alternative method in building a near-anchored putter that will do the same thing as a belly putter but without having it be anchored to the body. This way with a slight modification, you don't have to ditch your belly putter and continue to use your putter from now until the new rule takes place and never miss a beat. Even for a brand new putter, this makes a viable choice for those that suffer in the putting department.


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Bid On Books to Fight Cancer
If you guys haven't heard, the Vampire Book Club is hosting a charity auction to raise funds for cancer research. Chelsea lost her father to cancer, and many members of my own family have had it, so this definitely hits close to home and is a cause I wholeheartedly support.
Click here for the full list of auctions/packages available. If you'd like a signed copy of STALKING THE OTHERS when it comes out, as well as items from authors like Stacia Kane, Devon Monk, E.S. Moore, etc, you can bid on that package here.
As always, any help for worthy causes like this is very appreciated. Thank you to any and all who participate!
Blog tour update: First, I wanted to say I was thrilled when I heard Library Journal has listed STALKING THE OTHERS as a Science Fiction/Fantasy Paperback of Note for the month! This really made my day.
As for an update on the tour stops, be sure to visit That's What I'm Talking About, Fictitious Musings, Insane Hussein (Warning: this one is NSFW!), Gizmo's Reviews for an interview and early book review, and head over to Books Make Me Happy today for the latest stop!


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If you have not researched the benefits that a Los Angeles search engine optimization firm provides are currently running a web site or thinking of starting a website, this can be necessary to the success of your site. For a long time now people from all over have caught on to this efficient new way of getting a lot of traffic directed to your website. The best part of there methods is the fact that they can actually be quite cost effective in comparison to some of the other services that other companies provide to market websites. This is why so many people have caught on to these services and are starting to hire a Los Angeles search engine optimization firm to take advantage of these methods for building their websites. A lot of people that are looking in to learning about search engine optimization often get frustrated by the language that a lot of this information is written in. This is why we have decided to put together a few tips to try and better help you understand some of the great benefits that come along with search engine optimization web marketing.
For those of you that are completely unaware of these methods, allow me to help you understand. Search engine optimization is a few different methods that all work together to try and maximize and increase the traffic of your website to people surfing the web using search engines. Search engines have methods that they use in order to separate quality content websites that people will find useful from ones that do not provide quality content or content that doesn?t relate to a specific keyword. This is why the major search engines are able to deliver quality websites based on the keywords that you type. They analyze websites to find out if your website would be a useful resource to people that are looking for a particular item or service online. An example of this is, if you run a website that sells clothing you will want to have quality content that the search engine will recognize when someone searches keywords such as clothing, pants, shirts, and etc. This will help you and your business attract people to your website that are searching for the particular service or product that you offer on your site. The reason that these methods have become so popular in recent years is basically just due to the fact that it is a win, win situation for everyone involved. With the use of search engine optimization web marketing, the owner of the website will have increased traffic due to better rankings in search engines and the search engines will be able to offer a better experience to people that utilize their services. So if you are thinking about starting an information site or a web based business, you should definitely look into these excellent services. Search engine optimization web marketing is the most cost effective way to market your website online and make your business?s site successful.
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Thanksgiving Recipes
Recipes for Thanksgiving 2011
- The Greatest Grilled Turkey
- Big Easy® Southern Fried Turkey
- Louisiana Style Fried Turkey
- Charcoal Grilled Turkey with Fresh Herb Butter
- Apple Cider Brined Turkey
- Roasted Cauliflower
- Cinnamon Ginger Oh So Sweet Potato Fries
- Sweet Corn Agave Muffins
- Savory Squash Pie with Tart Apples and Sweet Onion
- Thai Grilled Pizza
- Perfect Butter Brickle Pie
- Pumpkin Pie
The Greatest Grilled Turkey
Courtesy of Hearthland Products-Memphis Wood Fire Grills
For the best turkey you've ever had –grill or slow roast your Turkey on the Memphis --it comes out tender and juicy every time! It's as easy as your indoor oven, only better flavors. The turkey drippings may be used to prepare a gravy by placing a metal or aluminum pan on the grill grates, and then a rack in the metal pan that will hold the turkey. Add about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking."
Prep Time: 30 Min
Cook Time: 12-14 minutes per pound
12 pounds whole turkey –rinsed and patted dry
1 tablespoon extra-virgin olive or vegetable oil
¼ cup Salt; and pepper to taste (coarse salt preferred)
Wood Pellets –All Purpose, Hickory or other fruit flavors such as Apple or
Cherry depending on desired taste.
Set the Intelligent Temperature Control on the Memphis Grill to 350˚ F.
Combine oil, salt, and pepper to make a paste. Rub over outside of turkey.
Tie legs together with kitchen twine.
Place turkey breast side up on a metal grate inside a large roasting pan, and cover.
Place turkey on center of rack over pan breast side up, and cover
Grill until a meat thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees in the breast, 175 degrees in the thigh (approximately 12-14 minutes per pound)
Tent with parchment-lined foil. Let stand 15-20 minutes before carving. Reserve drippings from roasting pan for gravy.
Big Easy® Southern Fried Turkey
Courtesy of Char-Broil
Whole turkey (up to 16 lbs)
Peanut oil
Herb seasoning or favorite low-sugar dry rub
Prepare turkey for cooking and remove the neck, giblets and anything inside the cavity. Pat turkey dry and rub or spray with peanut oil (to help the seasoning adhere). Season the outside with your favorite herb or garlic seasoning and place inside the cooking basket breast side up.
Cook the turkey until the internal temperature is 165˚ F. The outside should be crisp and golden brown.
Allow the turkey to rest for 10-15 minutes while the cooking basket cools before removing. Carve and enjoy.
Louisiana Style Fried Turkey
Courtesy of Char-Broil
Whole turkey (up to 16 lbs)
Peanut oil
Creole dry rub seasoning
Favorite Injectable marinade
Prepare turkey for cooking and remove the neck, giblets and anything inside the cavity. Pat turkey dry and rub with peanut oil.
Inject turkey with a favorite marinade. Inject multiple locations in the breast and legs about ½" apart to evenly distribute the marinade.
Season the outside with Creole seasoning and place in the cooking basket breast side up.
Cook the turkey until the internal temperature is 165˚ F. The outside should be crisp and golden brown.
Allow the turkey to rest for 10-15 minutes while the cooking basket cools before removing. Carve and enjoy.
Charcoal-Grilled Turkey With Fresh Herb Butter
Author: Chris Lilly, 10 time world champion pitmaster (Big Bob Gibson BBQ, Decatur, Alabama)
1 whole turkey (12 pounds)
Extra virgin olive oil
Kosher salt
Coarse ground black pepper
Fresh Herb Butter
1 cup (2 sticks) butter
1/3 cup chopped Italian parsley
1/3 cup chopped green onion tops
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh basil
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoon garlic salt
1 1/2 teaspoon celery salt
1 teaspoon black pepper
2 cups turkey stock (as directed)
2 tablespoons water
4 teaspoons cornstarch
Place the whole turkey breast side down on a cutting board. Remove the neck and giblets and set aside to make the turkey stock. With a sharp knife or a pair of kitchen shears, cut the turkey down each side of the backbone, removing it completely. Open the turkey and press it flat on the cutting board. Using a sharp knife, loosen the breast bone from between the turkey breasts and remove it with your fingers. It is a dark colored bone that is often called a keel bone because of its shape. This will enable the turkey to open completely flat. Apply a light coat of olive oil to the turkey skin and liberally season the skin with kosher salt and black pepper.
Build a charcoal fire for direct grilling. The heat over the coals should be hot, (approximately 450 to 500˚F).
Melt the butter in a medium sauce pan. Add the remaining fresh herb butter ingredients, mix well, and keep warm until needed.
To make turkey stock, add 3 1/2 cups water, 1 3/4 teaspoons salt, turkey neck and giblets to a medium sauce pan. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 1 ½ hours.
Place the butterflied turkey directly over the coals, skin side down, and baste with the fresh herb butter. Grill the turkey for 5-7 minutes or until the skin starts to turn golden brown and begins to crisp. Transfer the turkey to a 10"x10" baking dish skin side up, place it back on the grill, and baste with fresh herb butter. Cover the grill and close the air dampers reducing the cooking temperature to 350 degrees. Cook for 2 1/2 hours basting every hour with the remaining fresh herb butter. The internal temperature of turkey thigh should reach 175-180˚F while the breast meat should reach 160-165˚F. Remove the turkey from the grill, cover it with foil, and let it rest for 15 minutes prior to carving.
To make the gravy, scarp all of the drippings and liquid from the bottom of the roasting pan into a small bowl. Skim the grease from the top of the liquid. Pour the seasoned liquid, about 3/4 cup, into a small sauce pan. In a small bowl, whisk the 2 tablespoons water with the cornstarch until smooth. Add the cornstarch slurry and 2 cups of the pre-made turkey broth to the sauce pan and heat. Serve drizzled over the turkey or on the side as table gravy.
Serves: 10
Apple-Cider Brined Turkey
Author: Russ Faulk, Kalamazoo Outdoor Gourmet
12 pound turkey, fresh or thawed
For the Brining Solution
1 gallon unsweetened apple cider
1 cup sea salt or kosher salt
2/3 cup light brown sugar
2 tablespoons candied ginger pieces
1 tablespoon whole black peppercorns
2 teaspoons allspice berries, cracked
6 whole cloves
3 star anise
1 gallon ice-cold water
1 orange, quartered
2 brining bags
For Roasting the Turkey
1 sweet onion, quartered
1 baking apple, quartered
1 cinnamon stick
Canola oil for brushing the turkey
4 cups apple wood chips, soaked
Foil turkey pan and roasting rack
Cotton string and 1 bamboo skewer
Preparing the Brine Combine ½ gallon of apple cider with all other brine ingredients except the water and oranges in a large stock pot and bring to a boil, stirring until all of the sugar and salt are completely dissolved. Remove from heat.
Stir in the remaining apple cider and the ice water. Place the brine in the refrigerator to cool if necessary.
Brining the Turkey Discard the giblets and neck from the turkey. Rinse and pat dry. Place the quartered orange in the cavity. Place one brining bag inside the other. Working in a large roasting pan or a clean sink, place the turkey inside the inner bag breast-side-down and then fill with the brining solution. Squeeze out all the air and seal the bags, one inside the other, ensuring the turkey is completely submerged. I place the bagged turkey inside a large stock pot to help keep the turkey fully submerged.
Brine the turkey in the refrigerator overnight.
Setting Up the Grill for Indirect Cooking
Soak 2 cups of Apple wood chips in water for at least 30 minutes. Prepare a grill for indirect cooking between 275 and 325 degrees. For hybrid grills, light a charcoal fire on one half the grill and let it burn just until the coals are covered with gray ash and very hot. When the grill is ready, add some of the soaked wood chips to the grill. For a gas grill, place them in smoker drawer; for a hybrid grill, place them on the hot coals. If you have a side-mounted smoker box, you know what to do.
Preparing the turkey for the grill remove the turkey from the brine and pat thoroughly dry with paper towel. Place the onion, apple and cinnamon stick inside the cavity, and then tie the legs together with a cotton string. Pull the skin over the neck opening and secure with a small skewer. Set the turkey on a roasting rack inside a heavy-gauge foil pan. Brush turkey lightly with oil.
Roasting the turkey set the turkey in the pan on the cooking grate in the indirect cooking zone. Pour 1 cup water into the pan. Close the grill and cook over medium heat. To maintain an even temperature with a charcoal grill, add more charcoal regularly (usually a few pieces every half hour or so). Continue adding wood chips as desired.
Check the turkey periodically, you may want to cover the wing tips and/or the whole turkey to prevent the skin from getting too brown. The turkey is done when its juices run clear and the internal temperature of the thickest part of the thigh is about 170 degrees Fahrenheit. Estimate about 12 to 14 minutes per pound, typically 2 1/2 to 3 hours. Remove the turkey from the grill, cover loosely with foil and let stand 15 minutes. (The temperature will rise 5 to 10 degrees as the turkey rests.)
Carve the turkey and serve on a warm platter.
Serves 12 to 14
Roasted Cauliflower
Author: Russ Faulk, Kalamazoo Outdoor Gourmet
1 large head of fresh cauliflower
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon ground white pepper
1/2 cup vegetable stock
1 tablespoon unsalted butter
2 cups alder wood chips, soaked
Prepare the grill for indirect cooking at 350 to 375°F.
Remove the leaves and most of the stems from the cauliflower. Cut the florets into bite-sized pieces. Toss the cauliflower with the olive oil, salt and pepper.
Spread the cauliflower into a single layer on a grill-safe baking sheet. Place the baking sheet in the indirect cooking zone. Add the alder wood chips for smoke (learn about smoking techniques) and roast with the hood closed for about 60 minutes total, turning once, until the cauliflower is well-browned (you almost can't over do it short of burning the cauliflower).
\With about 20 minutes remaining, place the vegetable stock in a medium saucepan. Reduce over medium heat, stirring frequently, until thick. Whisk in the butter until melted and thoroughly combined. Keep warm.
Remove the cauliflower from the grill once fully-cooked and toss with the reduced vegetable stock. Serve immediately.
Note: For roasting, you will need a cookie sheet or half-sheet baking sheet that is suitable for the grill. Even though we are cooking at medium temperatures, it is advisable to use cookie sheets suitable for at least 500°F maximum temperatures. Some non-stick coatings should not be used at these temperatures. I use a Silpat liner in my baking sheets that is suitable for use up to 480°F.
Serves 4
Cinnamon Ginger Oh So Sweet Potato Fries
Courtesy of Bull BBQ
16 ounces frozen sweet potato fries
1 tablespoon or so of Saigon cinnamon
1 teaspoon or so of ground ginger
¼ cup ish of packed fair trade light brown sugar
Non-stick vegetable spray oil
Preheat your grill to medium high or 425˚ F and then create indirect heat by turning off two inner burners and leaving on two out burners. Place the sweet potato fries in a single layer on a grill griddle, then spray lightly with spray oil and generously sprinkle brown sugar, cinnamon, and ginger over entire mixture, making sure each one gets some coverage. Place griddle on center part of grill and cook for about 7 minutes, keeping watch as they cook quickly. The result can be a softer sweet fry or a let it go a little longer to create a crisper sweet fry. This is a delicious treat for kids and adults alike!
Tip: Take fresh whole sweet potatoes and fry cut them, or julienne into fry shaped slices. I like the skin on, you may like it off, make sure the sweet potato is cleaned well prior to cutting and be aware also that grilling time may be slightly quicker due to fresh state of fries versus frozen bagged ones.
Sweet Corn Agave Muffins
Courtesy of Bull BBQ
1/2 cup softened Bull agave butter
2/3 cup organic fair trade cane sugar
2 tablespoons organic agave nectar
2 cage free eggs
1/2 teaspoon finely ground sea salt
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1 teaspoon Saigon cinnamon
1/2 teaspoon baking powder
1/2 cup vanilla coconut milk
3/4 cup canned corn kernels
Preheat grill to medium high or 400˚ F, then turn off two inner burners and leave on two outer burners to create indirect heat. Grease 12 muffin cups.
In a large bowl, cream together agave butter, sugar, agave nectar, and eggs. Mix in salt, flour, cornmeal, cinnamon, and baking powder, then blend thoroughly. Stir in coconut milk and corn. Pour or spoon batter into prepared muffin cups.
Grill on indirect heat at 400˚ F for 20 to 25 minutes, or until a toothpick inserted into center of the muffins comes out clean.
Bull agave butter- Your favorite buttery spread plus a generous squeeze of Organic agave nectar, all blended together into buttery sweet deliciousness!
Tip: Take fresh ears of sweet ripe corn and dehusk and clean. Brush each ear with grapeseed oil and place on a Bull grill preheated to medium high or 450˚ F for about 3-4 minutes, turning often until heated through and there are slight char marks. Let cool so you don't burn your fingers, then carefully cut the kernels away from the cob and use those delectable bits in place of canned corn.
Savory Squash Pie with Tart Apples and Sweet Onion
Author: Russ Faulk, Kalamazoo Outdoor Gourmet
1 whole large acorn squash
2 9-inch rolled frozen pie crusts, such as Pillsbury
2 cups grated manchego cheese
2 granny smith apples, cored and thinly sliced (skins left on)
1 cup sweet onion, cut into quarters and then thinly sliced
1 cup dried cranberries
3 eggs
1 cup heavy cream
2 tablespoons light brown sugar
1 teaspoon kosher salt or sea salt
1/4 teaspoon ground white pepper
2 tablespoons unsalted butter, cut into 6 pieces
2 cups alder wood chips, soaked
Prepare the grill for indirect cooking at 350 to 375°F.
Place the whole squash in the indirect zone with the hood closed. Cook until softened, about 45 minutes, turning once. Remove from the grill and allow to cool. You may also choose to roast the squash in an oven at the same temperature without any appreciable difference in flavor. The squash may be roasted up to an hour in advance of the rest of the pie preparation.
Cut the squash in half. Remove and discard the seeds. Remove all of the flesh from the shells and discard the shells. Slice the squash about 1/4" thick.
Line a 9-inch cast iron skillet or heavy ceramic pie plate with the bottom pie crust. Trim off any excess at the skillet's edge. Proceed to fill the pie, beginning with a thin layer of manchego cheese, followed by thin layers of apples, onions, squash and dried cranberries, using about 1/3 of each for each layer. Repeat the layering two more times. The pie should be over-filled and quite tall. The filling will settle when baked.
Whisk together 2 of the eggs with the cream, sugar, salt and pepper. Pour over the pie filling. Add the pieces of butter to the top. Lay on the top pie crust. Trim off the excess and crimp the edges all around. Cut slits into the top to vent steam. Place the skillet or pie plate on a large sheet of aluminum foil. Bring the foil up to loosely wrap the edges of the pie and help prevent the perimeter of the crust from overcooking.
Place the pie in the indirect cooking zone. Add the alder wood chips for smoke (learn about smoking techniques) and bake the pie with the hood closed for 90 minutes total, turning the pie every 30 minutes for more even baking. With 20 to 30 minutes remaining, pull the foil back away from the edges. Beat the last egg and brush about half of it onto the top pie crust and continue baking for a perfectly golden presentation.
Serve warm as a side dish.
Serves 8
Thai Grilled Pizza
Courtesy of National Turkey Federation
1/4 Cup fresh lime juice with pulp
2 Tablespoons reduced-sodium soy sauce
2 Tablespoons minced green onion
1 Tablespoon minced fresh cilantro
1 Tablespoon crunchy peanut butter
1 Tablespoon olive oil
1 Tablespoon brown sugar
1 Teaspoon minced fresh ginger root
1/2 Teaspoon grated lime zest
1/4 Teaspoon red pepper flakes
2 Cloves garlic, minced
2 Cups GRILLED OR COOKED TURKEY, shredded
1 10-ounce tube refrigerated pizza dough
As needed olive oil
1/2 Cup sliced green onion
1 Medium carrot, cut into 2X1/8-inch match sticks
1/4 Cup chopped fresh cilantro
1/2 Cup grated Mozzarella cheese
Prepare grill for indirect-heat cooking.
Combine lime juice, soy sauce, onion, cilantro, peanut butter, oil, brown sugar, gingerroot, lime zest, red pepper flakes and garlic in a large saucepan. Stir in shredded turkey. Heat over low heat, stirring occasionally.
Unroll pizza dough and pat into a rectangle, approximately 10 x 13 inches. Cut dough into 4 equal pieces.
educe grill heat to low. Brush grill rack with olive oil. Using the indirect grilling method, slide pizza crusts on grill and cook until golden, about 3 to 4 minutes until dough is puffy and lightly browned.
Turn pizza crusts over. Top browned side of pizza crusts with heated turkey mixture. Sprinkle with green onions, carrot sticks and cilantro. Sprinkle pizzas with cheese.
Cover with grill lid or tent with foil. Heat pizzas about 5 minutes or until crusts are cooked on bottom, cheese melts and pizzas are hot.
NOTE: To set up GAS grill for indirect cooking, preheat all burners on high. Turn one burner off; place pizzas over "off" burner. Reset remaining burner(s) to medium. Close lid to cook. To set up CHARCOAL grill for indirect cooking, arrange hot coals around outer edge of grill; place disposable aluminum pan in open space. Place pizzas over open area and closede lid to cook.
Serves 4
Perfect Butter Brickle Pie- Tied for 1st Place at the 2011 American Royal
Courtesy of Hearthland Products-Memphis Wood Fire Grills
1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup white sugar
1 cup all-purpose flour
3/4 cup quick cooking oats
1/4 cup brown sugar
1/2 cup butter, melted
3/4 cup chopped pecans
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel topping
Preheat grill to 350˚ F
In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed.
Press into bottom of a 9-inch springform pan.
Bake 6 minutes, until set. Cool completely.
Increase temperature on the grill to 400˚ F
In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed.
Lightly pat onto a baking sheet.
Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely.
In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
Spread half of the cheese mixture over the crust in the spring form pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.
Pumpkin Pie
Courtesy of Bull BBQ
1 cup organic fair trade cane sugar
1/2 cup packed organic fair trade light brown sugar
1/4 teaspoon finely ground sea salt
2 teaspoons ground Saigon cinnamon
1 teaspoon fresh nutmeg
½ teaspoon freshly ground ginger
½ teaspoon cloves
2 cage free eggs
1 (15 ounce) can pumpkin puree or 'Bull It Yourself!'
1 1/4 cups evaporated milk
1 (9 inch) unbaked pie crust
Preheat grill to medium to medium high heat or 350˚ F. Then, to obtain indirect heat, keep on the two outer burners and turn off the two inner burners.
In a large mixing bowl, stir together all dry ingredients and spices. When these ingredients are well mixed, stir in the eggs followed by the pumpkin and milk. Blend well and transfer mixture to the pie crust.
Grill on indirect heat at 350˚ F for 1 to 1 1/2 hours, or until a toothpick inserted into the pie comes out clean. Cool before serving.
Tip: Take a whole pie pumpkin, slice in half and clean out middle and seeds, then slice into smaller pieces and grill face down on indirect heat at 450˚ F for 60-90 minutes in a cast iron pot with the lid on, until pumpkin flesh is soft and tender and pulls from side easily. Then scrape out pumpkin flesh from shells and remove excess water, puree to smooth consistency and use in place of canned pumpkin.


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DNR News
** Archived Article - please check for current information. **
Nov. 16, 2011
Lowcountry small game hunting opportunities available
Numerous opportunities are available for hunters to harvest small game on over 281,000 acres of wildlife management area (WMA) land located in the Lowcountry counties of Berkeley, Charleston and Dorchester.
The 1,375 acre Edisto River WMA in Dorchester County contains upland pines as well as extensive bottomland hardwood habitat along the Edisto River. Small game season begins Jan. 2 and continues until March 1.
According to wildlife biologist Dean Harrigal, "The 4,687 acre Botany Bay Plantation WMA, will be open for small game hunting from Jan. 4 until Feb. 29 on Wednesdays and Saturdays only. Raccoon season is open on the area from Jan. 4 thru Mar. 15 on Wednesday, Thursday and Friday nights. Sign in is required at the kiosk located at the main entrance." Information specific to Botany Bay Plantation WMA and other Department of Natural Resources managed properties can be found online. For more information contact the Donnelley office at (843) 844-8957.
On Santee Coastal Reserve, small game may be hunted on Wednesdays and Saturdays only from Jan. 25-Feb 29. Raccoon season is open on the area from Jan. 24 – Feb. 28 on Tuesday and Friday nights. For more information call (843) 546-8665.
Individuals who hunt the 250,000 acre Francis Marion National Forest could begin harvesting certain small game species as early as September 1. One should note that the small game seasons are closed during scheduled deer and hog hunting periods on the Waterhorn WMA and when dogs are used for deer hunts on the Wambaw, Northampton, Hellhole and Santee WMAs. No fox hunting is allowed in the Francis Marion National Forest.
The Moultrie Hunt Unit is comprised of five WMAs (Porcher, Greenfield, North Dike, Halls, and Bluefield) that are open to small game hunting. Refer to the current 2011-2012 Rules & Regulations brochure for specific dates. Note however that North Dike WMA is closed to small game hunting on Wednesdays and Fridays during the months of November and December to allow for youth deer hunts. Sandy Beach Waterfowl Area is located within the North Dike WMA and is closed to all public access from Nov. 1 until Mar 1, but is open for raccoon hunting only Feb. 1 thru Mar. 1. Bluefield WMA is an adult/youth only area where youth 17 years of age or younger who are accompanied by an adult may small game hunt (except during scheduled deer hunts). The youth must be actively participating in the hunt and the adult may also hunt.
The Corps of Engineers owned Canal WMA is open for quail hunts only on a first come first serve basis on every other Wednesday and Saturday beginning November 23. Upon entering the area, hunters must pick up and keep in their possession a data card. At the end of the hunt, hunters must accurately fill out and deposit the data card into one of the receptacles located at the various access points.
"The 10,697 acre Bonneau Ferry WMA located along the Cooper River in Berkeley County provides numerous small game opportunities, according to wildlife biologist Will Carlisle."In an effort to provide quality hunting and recruit young hunters, one half of the property is open for adult/youth hunts only" states Carlisle. In order to hunt on the adult/youth side, the same guidelines are adhered to on Bonneau Ferry WMA as on Bluefield WMA. The remaining half of the property is open to small game hunting for everyone. Both sides are open from Jan. 2 - Mar. 1 except for being closed during scheduled quail hunts (Feb. 4 & 18).
Raccoon and opossum season for both sides occurs from Jan. 3 until Feb. 28 on Tuesday and Saturday nights only. Maps of the area indicating closed areas, open roads, and hunt boundaries can be picked up at the kiosk located at the entrance to the property off of Highway 402. For more information call Dennis Wildlife Center at (843) 825-3388.
Private land seasons and bag limits apply to many of these WMAs with some restrictions; therefore it is important to reference 2011-2012 Rules and Regulations booklet for specific information and dates.
More News
- Lowcountry small game hunting opportunities available
- Youth coon hunt to be held in Travelers Rest on Saturday, Nov. 26
- Oyster shell recycling drop-off opens at Trask Landing in Beaufort County
- Flood insurance map community meeting set Dec. 14 in Greenville County
- 25th Annual Wild Quail Management Seminar scheduled for March 8-9, 2012
- Four school's Youth Bass Fishing Clubs compete on Lake Hartwell
- Drought Response Committee upgrades six Upper Savannah Basin counties to severe
- Dove hunting resumes Nov. 19
- No flooding of Hickory Top (Greentree Reservoir) WMA due to drought
- Late-season migratory bird seasons underway in November
- Wild turkey reproduction remains better this summer
- Free tree stand safety harness for one student attending Nov.-Dec. Hunter Education Classes
- Freshwater fishing trends
- Saltwater fishing trends
- S.C. weekly tidetable
- DNR video


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Project Wonderful - Your ad here, right now, for as low as $0
I'm Karen and this is My diary.
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Nurse:patient ratios influence the achievement of oxygen saturation targets in premature infants
- School of Health Sciences, City University, London, UK
- Correspondence to Julia Petty
School of Health Sciences, City University, Philpot Street, London E1 2EA, UK; J.D.Petty{at}city.ac.uk
Implications for practice and research
■ Addressing optimum saturation limits is essential to limit the incidence of morbidity related to oxygen damage namely retinopathy of prematurity and chronic lung disease.
■ Nurses caring for premature neonates should be mindful of the long-term consequences of neonatal care; oxygen therapy is one factor that must be considered.
■ The study highlights the issue of what is the optimum saturation range in premature neonates in relation to improving outcomes for this population. This is an area still to be agreed and which is the subject of ongoing, prospective trials.
■ As it is not feasible to make firm links between staffing and patient outcomes based on a small study using single unit data, there is a need for this …


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Q & A with Deb Brown
Editor's Note:The Daily Freeman-Journal posed several questions to Deb Brown how Webster City can grow existing business, attract new business and keep pace with ever evolving technology. She shares her answers below.
Tell us about your background.
I was born and raised in Geneva, Iowa actually on a farm outside of Geneva. Like most kids who graduated in 1973, I couldn't wait to get out of town. I was educated at Luther and went on to live in Chicago for the next 30 years. I've underwritten foreign casualty insurance, managed luggage stores, headed up the education department at a group of internet cafes and finally managed their flagship store, did store resets, created websites, wrote for local papers and read every book I could get my hands on. When my dad had his second heart attack I made a deal with God if dad lived, I would come home. I worked for the Greater Franklin County Chamber of Commerce as communications director, curated and hosted the 140 Character Conference in Des Moines for two years, co-hosted the same conference in Hutchinson, Kansas and NYC. That conference is all about social media and how businesses and individuals are using it to make a difference in their work and lives. I have a real commitment to small towns and buying local.
What do you most look forward to in your new position in Webster City?
The opportunities are endless. Webster City used to be a company town and now the possibilities are unlimited. I am looking forward to seeing what this community wants to become, and being a small part of it.
What role can the Chamber of Commerce play with local business owners in this world of online shopping, social media and ever changing technology?
We can support our members with education, tools and direction on how to be a part of a larger world. The internet has made it possible to bring our wonderful businesses to a larger audience! A smart business owner will tell you that using two or three of these social channels to promote your business to an unlimited audience is a great marketing tool. There are so many options and we hope to help educate our members on these options, how to use them and how to choose the ones that work for you.
How can a community the size of Webster City compete with other communities for shopping dollars, business attraction, etc. ?
I was talking with one of my board members trying to come up with a t-shirt slogan for Webster City.
– 10 minutes from home to work;
– perfect that's us;
– if you want it, we can get it;
– more than just a river …
But it also answers this question. We don't have congestion we have a 10 minute drive to work from anywhere in town. Store fronts and locations we just happen to have a few available (not for long is the plan). Unique businesses with products you won't find anywhere else? Yes we have those too. We have a great river and a walking/biking path, canoeing, tubing, swimming, golfing, running any outdoor activity you may want.
Living in this town is affordable. Add in our willingness to make a difference and volunteer to get things done, the desire to move forward as a business and provide real value and the continuing education process where we are learning how to give customers (wherever they are) what they want there's a recipe for success.
As you start your new position in Webster City, what are some of the first goals that you've set for yourself?
Well of course I'd like to add more members to the Chamber. One way of doing that is showing the value and worth of being a chamber member. I'm very excited about our education committee; they have some great classes planned. I also want to add an agriculture committee. In this day and age farmers are truly a business. I think we can help support their efforts and also the businesses that work with farmers.
I have a strong tourism background and the chamber will be working on ways to bring visitors into town to shop, play and stay.
What are Webster City's greatest assets?
Everyone I've met has been kind, helpful and happy to meet me. So of course I believe the people of Webster City are its greatest assets.
This city is in a great position to move forward and become even stronger and better, and its citizens will be what makes that happen.


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Zentropa International Poland was created in September 2008 by Małgorzata Szumowska and Peter Albeck.
Its first film is Lars von Trier's "Antichrist", which was partly financed by the Polish Film Institute. The Polish company Platige Image produced some of the special effects for the movie.
The second film produced by the company is 'A Woman who Dreamt about a Man' by Per Fly. A big part of the film was shot in Warsaw and the main male character was performed by a Polish actor – Marcin Dorociński. That film also received financial support from the Polish Film Institute.
The third international production of Zentropa Poland will be 'Sponsoring' by Małgorzata Szumowska. It will be co–produced by the French Slot Machine and her owner Marianne Slot and the Danish Zentropa.
Our main objective has been to open the Polish film industry to International co-productions, to enable an efficient collaboration of Polish and European filmmakers. At the same time we aim at producing ambitious Polish movies, especially by young directors, giving them an opportunity to enter the European market with the help of Zentropa.
Zentropa Poland are: Malgorzta Szumowska, director and producer, as the art director of the company, and Agnieszka Kurzydło – its administrative and financial head.
We work with many interesting artists in Poland. Writers, editors and others and we attempt to establish a creative environment around Zentropa Poland, which will be able produce new and innovative works dealing with our Polish reality, be it a documentary, a series of a feature film.


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Board approves plan that calls for bond for school addition
NEW ULM – With the understanding that it is a flexible document that may change in reaction to public input and other factors, the District 88 School Board on Thursday approved a 10-year facilities plan that calls for a bond issue for a high school addition.
According to the document, developed by the board's Facilities Committee after more than a year of deliberation, the plan calls for: preparation for sale of the District Administrative Center (DAC); developing the athletic fields as a contest site; and space planning for gymnastics.
It also calls for exploring plans for the redesign of existing shop space to be converted into an Engineering and Technology Center.
The plan urges addressing the following matters during the upcoming school year: development of a communications plan for the bond; establishment of a task force of staff, community members, parents and students; soliciting input from the community, parents, students and staff on needs and design; commissioning an engineering/architectural draft of the building addition plans; preparing/submitting necessary paperwork to the Minnesota Department of Education for a building addition; developing a financing plan for the proposed addition; abandoning the DAC as office space; and sale of the DAC.
These steps would not necessarily happen in the order listed, noted officials.
Under the timeline presented in the document, a suggested target date for a bond referendum is the fall of 2014. If the referendum passes, construction would start in the spring of 2015.
During 2014-15, the district would develop a plan for the relocation of grade levels from one building to another, to accommodate construction.
The approved document calls for construction to continue in 2015-16 and the new addition to be occupied in 2016-17.
Throughout the 10-year period covered, the plan incorporates ongoing maintenance and upkeep projects, such as roofing and security upgrades. Such projects would be funded with capital and deferred maintenance funds, not bonds.
The plan also incorporates elements that would accommodate the expansion of pre-school programming, potentially in 2017-18, and many other steps.
During the discussion that preceded the document's unanimous approval, board member Patricia Hoffman noted that this is the first time an actual document of this kind has been presented to the entire board. She cautioned about the possibility that the public might see the document as "set in stone."
Board Chair Duane Winter, who has worked on the issues involved as a Facilities Committee member, noted that the plan is based on a timeline that outlines a sequence of steps.
"We've tried to be as inclusive as we can, and as purposeful as we can," Winter said, referring to what he sees as a comprehensive list of needs.
He also said he sees the issues referenced as "a community project" that would involve a variety of groups and interests in the process.
Also during the presentation, Superintendent Jeff Bertrang handed out a more detailed, month-by-month, schedule that goes with the plan.
The schedule lists stages such as: "a research and development phase" that incorporates opportunities for community feedback between now and next May; "a referendum phase" that includes MDE review and comment and a publicity campaign between next May and October 2014; "a community vote" phase in November 2014; and potential "design" and "construction" phases thereafter.
In other business, the board hired a new technology director, at a salary of $58,000 and on a two-year contract; and approved a line-of-credit resolution that would cut down on interest costs incurred at times the district needs to borrow short-term for cash-flow needs, according to officials.