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Sun Yat-sen, Chinese (Pinyin) Sun Yixian or (Wade-Giles romanization) Sun I-hsien, original name Sun Wen, courtesy name (zi) Deming, literary name (hao) Rixin, later Yixian, also called Sun Zhongshan, (born Nov. 12, 1866, Xiangshan [now Zhongshan], Guangdong province, China—died March 12, 1925, Beijing), leader of the Chinese Nationalist Party (Kuomintang [Pinyin: Guomindang]), known as the father of modern China. Influential in overthrowing the Qing (Manchu) dynasty (1911/12), he served as the first provisional president of the Republic of China (1911–12) and later as de facto ruler (1923–25).
Early life and influences
Sun was born to a family of poor farmers in Xiangshan, in the South China province of Guangdong. In 1879 his brother Sun Mei, who had earlier emigrated to Hawaii as a labourer, brought him to Honolulu, where, as a student at a British missionary school for three years and at an American school, Oahu College, for another year, he first came into contact with Western influences. Because his brother objected to his penchant for Christianity, Sun returned to his native village in 1883 and went to study at the Diocesan Home in Hong Kong in the fall; late that year, he was baptized by an American missionary.
In 1884 he transferred to the Government Central School (later known as Queen's College) and married Lu Muzhen (1867–1952), who was chosen for him by his parents. Out of this marriage a son and two daughters were born. After another trip to Hawaii, he enrolled in the Guangzhou (Canton) Hospital Medical School in 1886. He transferred later to the College of Medicine for Chinese in Hong Kong and graduated in 1892.
Although not trained for a political career in the traditional style, Sun was nevertheless ambitious and was troubled by the way China, which had clung to its traditional ways under the conservative Qing dynasty, suffered humiliation at the hands of more technologically advanced nations. Forsaking his medical practice in Guangzhou, he went north in 1894 to seek political fortunes. In a long letter to Li Hongzhang, governor-general of Zhili (Chihli, now Hebei) province, he set forth his ideas of how China could gain strength, but all he received from Li was a perfunctory endorsement of his scheme for an agricultural-sericultural association. With this scant reference, Sun went to Hawaii in October 1894 and founded an organization called the Revive China Society (Xingzhonghui), which became the forerunner of the secret revolutionary groups Sun later headed. As far as it can be determined, the membership was drawn entirely from natives of Guangdong and from lower social classes, such as clerks, peasants, and artisans.
Years in exile
Taking advantage of China's defeat in the Sino-Japanese War (1894–95) and the ensuing crisis, Sun went to Hong Kong in 1895 and plotted for an uprising in Guangzhou (Canton), the capital of his native province. When the scheme failed, he began a 16-year exile abroad.
In 1896, under circumstances not entirely clear, Sun was caught and detained for 13 days by the Chinese legation in London. It appears likely that Sun ran into a fellow Cantonese who worked for the legation and was found out and seized while visiting him under an alias. The legation planned to ship Sun back to China, but, before this could be done, Sun had converted a British employee at the legation to his side and got word through to James Cantlie, former dean of Hong Kong College of Medicine. The British Foreign Office intervened, and Sun was released from his captivity. The incident engendered great publicity and gave Sun's career a powerful boost.
After spending much of the ensuing eight months reading in the British Museum, Sun traveled to Japan by way of Canada. Arriving in August 1897, he was met by Miyazaki Torazō, an adventurer who had heard of the London incident and who was willing to help Sun in his political activities. Miyazaki introduced Sun to many influential Japanese, including the elder statesmen Ōkuma Shigenobu, Soejima Taneomi, and Inukai Tsuyoshi, from some of whom Sun was to receive both political and financial assistance.
During the turmoil of 1900, Sun participated in secret maneuvers involving Sir Henry Blake, the British governor of Hong Kong, and He Kai, an influential Chinese in that colony. Their aim was to persuade Li Hongzhang to declare independence from the Qing. Responding to an invitation by Li's staff, Sun journeyed to Hong Kong, but, fearing a trap, he did not go ashore. Instead, he was represented by Miyazaki and two other Japanese at the meeting, which proved fruitless.
Previously, Sun had made contact with bandits and secret societies in Guangdong. These forces began a revolt in Huizhou (present-day Huiyang in Guangdong) in October 1900. The campaign, the second of 10 claimed by Sun between 1895 and 1911, lasted 12 days.
Founding of the United League
The year 1903 marked a significant turning point in Sun's career; from then on, his following came increasingly from the educated class, the most prestigious and influential group in China. For this decisive change Sun owed much to two factors: the steady decline of the Qing dynasty and the powerful propaganda of Liang Qichao, a reformist who fled to Japan in 1898, founded a Chinese press, and turned it into an instant success. Liang did not actually oppose the Qing regime, but his attacks on Cixi, the empress dowager, who effectively ruled the country, served to undermine the regime and make revolution the only logical choice. As a consequence, Sun's stock rose steadily among the Chinese students abroad. In 1904 he was able to establish several revolutionary cells in Europe, and in 1905 he became head of a revolutionary coalition, the United League (Tongmenghui), in Tokyo. For the next three years the society propagandized effectively through its mouthpiece, "People's Journal" (Minbao).
The rise in Sun's fortune increased many of his difficulties. The United League was very loosely organized, and Sun had no control over the individual members. Worse still, all the revolts Sun and the others organized ended in failure. The members fell into despair, and outside financial contributions declined. Furthermore, as a result of pressures exercised by the Qing, foreign governments increasingly shunned Sun. In 1907 the Japanese government gave him a sum of money and asked him to leave the country. A year later French Indochina, where Sun had hatched several plots, banned him completely. Hong Kong and several other territories were similarly out of his reach.
In the circumstances, Sun spent a year in 1909–10 touring Europe and the United States. Returning to Asia in June 1910, he left for the West again in December after a meeting with other revolutionaries, in which they decided to make a massive effort to capture Guangzhou. This time Sun raised more money in Canada and the United States, but the uprising of April 27 in Guangzhou (known as the March 29 Revolution, because of its date in the Chinese calendar) fared no better than the earlier plots. The possibility of revolutionary success seemed more remote than ever.
But help was to come from the Qing. If only for self-preservation, the court had sponsored reform since 1901. In the next few years it reorganized the army, instituted a school system, abolished the civil-service examinations based on traditional Chinese scholarship, reconstructed many government organs, and convened provincial and national assemblies. The educated class nevertheless remained unsatisfied with the tempo of change, and the regime was rapidly losing its grip over the situation.
The revolution of 1911
In 1911 the Qing decided to nationalize all the trunk railways, thus incurring the wrath of local vested interests. Armed rebellion broke out in the province of Sichuan, and the court exposed itself to further attacks by failing to suppress it. In October of the same year a local revolutionary group in Wuhan, one of many in China by this time, began another rebellion, which, in spite of its lack of coordination, unexpectedly managed to overthrow the provincial government. Its success inspired other provincial secessions.
Sun Yat-sen learned of the Wuhan revolution from the newspapers while he was in Denver, Colo. He returned to Shanghai in December and was elected provisional president by delegates meeting in Nanjing. Knowing that his regime was weak, Sun made a deal with Yuan Shikai (Yüan Shih-k'ai), an imperial minister who had been entrusted with full power by the court. On Feb. 12, 1912, the emperor abdicated; the next day Sun resigned, and on the 14th Yuan was elected his successor.
Later struggles
In September, Yuan appointed Sun director-general of railway development. Their entente might have lasted if Song Jiaoren, who had reorganized the Alliance Society into the Nationalist Party and was serving as its head, had not been assassinated in March 1913, reportedly at Yuan's instigation. This precipitated a second revolution, in which Sun opposed Yuan. When the campaign failed, Sun fled once again to Japan. While there, he unavailingly sought Japanese aid by promising vast concessions in China, and he also alienated many revolutionaries by requiring them to take an oath of personal allegiance to him. He was also criticized for marrying his secretary, Song Qingling (Soong Ch'ing-ling), in October 1915, without divorcing his first wife.
A combination of internal opposition and external pressures defeated Yuan in 1916. The next year Sun went from Shanghai to Guangdong to launch a movement against the premier, Duan Qirui (Tuan Ch'i-jui). Elected generalissimo of a separatist regime in July, Sun had to resign and leave for Shanghai toward the middle of 1918, when he lost the support of Lu Rongting, the military overlord of Guangdong.
Earlier, Lu had agreed to Sun's gaining control over 20 battalions of armed guards if the forces would remain outside Guangdong. Accepting this condition, Sun appointed Chen Jiongming (Ch'ien Chiung-ming) as the commander and dispatched his men to Fujian. By persuading Chen to fight Lu, Sun found his way back to office for another 16 months, at the end of which Chen turned against him, and Sun had to leave for Shanghai again. From that sanctuary, he wooed the troops from Guangxi and Yunnan, and with their help he again returned to Guangzhou. In February 1923 he installed himself as generalissimo of a new regime.
Meanwhile, a new factor had risen in Sun's political life. Unsuccessful at obtaining aid from the West and Japan, he looked increasingly to the Soviet government, which had come to power in Russia in 1917. A Soviet diplomat, Adolf Joffe, visited Sun in Shanghai in both 1922 and 1923. On the latter occasion the two issued the Sun-Joffe Manifesto declaring that the communist system was not suitable for China, that Russia intended to give up its privileges there, and that Russia had no intention of extending its influence over Outer Mongolia. At Soviet prodding, the Chinese Communist Party resolved to cooperate with the Nationalists.
In October 1923, Mikhail Borodin, a representative of the Comintern (Communist International), arrived at Guangzhou and soon gained Sun's confidence. Early in 1924 Sun reorganized the Nationalist Party as a tightly disciplined body with authority descending from the top to the lower levels on the model of the Soviet Communist Party. Under his directive a party congress elected three communists to its central executive committee and approved the establishment of a military academy (of which Sun appointed Chiang Kai-shek [Jiang Jieshi] president). Part of his party-building efforts were a series of lectures Sun delivered on his own doctrine, the Three Principles of the People.
Although these actions strengthened the Nationalists, there was still considerable opposition to Sun's authority when he died of cancer in Beijing in March 1925. His coffin remained uninterred in a temple in Xishan until 1929, when it was moved to a mausoleum in Nanjing.
Sun's political doctrines are summarized in his Three Principles of the People (nationalism, democracy, and people's livelihood—the last involving the regulation of private capital and "equalizing land rights") and his Plan for National Reconstruction, which explained basic parliamentary procedures, attacked the traditional Chinese saying that to know is easier than to do, and set forth a grandiose plan for China's industrialization, concocted by Sun without much help from engineers or economists.
Although sanctified by his followers, Sun's doctrine was not his major strength. All contemporary sources attribute to him a magnetic personality, a great capacity for tolerating others' weaknesses, a singular dedication to the pursuit of power, and a knowledge of the West unequaled by that of any of his political rivals. Perhaps the last factor is the most important, for it is this that set Sun apart and made him the symbol of Chinese modernization. Quite fittingly, the Chinese communists call him "a pioneer of the revolution."Yi Chu Wang


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Good buys for foodies
What's new, what's in season and more, from Erica Marcus.
Fried food is delicious but almost always results in a greasy, messy stove (and sometimes wall, backsplash, etc.). Enter Frywall, a cone-shaped silicone guard that sits just inside the pan and extends upward at an angle that allows for easy access to its contents, unlike conventional screen protectors. It's simple and so effective, and goes right into the dishwasher. And unlike cumbersome spatter screens, it rolls up for easy storage. Available in four colors and in sizes to fit 10- and 12-inch pans ($21.95 and $28.95, respectively at amazon.com) -- Jessica Damiano
The OU Guide to Passover
Figuring out which foods are kosher for Passover is not an easy task. This year, the Orthodox Union, the country's leading kosher certification, has published a guide that separates, in exhaustive detail, the kosher-for-Passover from the hametz. Learn which OU-certified products are certified for year-round use even without special Passover certification (such as Hershey's cocoa, Diamond mixed nuts, Lipton tea) and which products are kosher for Passover when they bear the label OU-P (such as Bosco chocolate syrup, Axelrod sour cream and Blanchard & Blanchard mustard). There are also guidelines for nonfood items and medicines, infant formulas and supplements, tips for cooking and organizing the Seder. Download the guide at oukosher.org/passover.
'Live to Eat'
Among cookbook bestseller lists, you'll find a majority are lifestyle tomes that promise to fast track weight loss or change your diet. The latest authors to cash in on the craze are Oprah Winfrey, Gwyneth Paltrow and chef Rocco DiSpirito. But all attempts at persuading me to give up my daily sugar-induced comas for "clean eating" have failed. Perhaps a new approach might work. Long Island chef Michael Psilakis has entered the field with a Mediterranean-inspired cookbook, "Live to Eat" (Little, Brown, $30), that might persuade fans of his restaurants MP Taverna in Roslyn -- or his six New York City outposts -- to cook with a healthier mindset. Dig through a list of pantry essentials affectionately named "The Magnificent Seven," which form the foundation of Psilakis' book. You'll find your own panacea in dishes such as Greek tabbouleh, Israeli couscous with shrimp, grilled swordfish, lamb chops with a side of baked potatoes, and baked turkey meatballs. -- Gary Duff
Clarkson Avenue Crumb Cake Co., the family-run, Calverton-based bakery, has introduced a bite-sized version of its old-fashioned crumb cakes -- well, one "Crumbkin" might require two or three bites. A package of 12 classic Crumbkins is $15, or compose your own variety pack from classic, blueberry, raspberry, blackout (chocolate cake and crumbs), Brooklyn Joe (chocolate cake, coffee ganache, classic crumbs), raspberry-blackout or Brooklyn Scout (chocolate cake, mint ganache, chocolate crumbs), $16 to $18. Order at clarksonavecrumb.com.
If you're a dark-chocolate lover who can exercise some degree of control, barkTHINS are the snack for you. They are roughly broken pieces of thin dark-chocolate "bark" embedded with a variety of fillings: almond, coconut-almond, pretzel, pumpkin seed, peanut, mint, gingerbread, peppermint-pretzel and blueberry crunch. The ingredient lists are short, non-GMO and, mostly, Fair Trade. The resealable 4.7-ounce bags are about $5 at Bed Bath & Beyond, Target, Stop & Shop and other major retailers.
Almondina Toastees
I've loved Almondina cookies since their launch in 1989, with the original iteration containing nothing more than almonds, flour, sugar, egg whites, raisins and flavors. A couple brand extensions later, the manufacturer, YZ Enterprises, has introduced Toastees, tiny toasts that can be gobbled a few to the bite. Like their larger siblings, Toastees contain little more than almonds, flour, sugar and egg whites. The four flavors are sesame-almond (my favorite), coconut-orange-almond, cranberry-almond and lemon-poppy-almond. The 5.25-ounce package is available at Fairway and Uncle Giuseppe's markets for about $3.50.
Gluten-free Challah mix
Challah is traditional for the Jewish High Holy Days, and Blends by Orly has introduced a line of gluten-free challah mixes so that even those with food sensitivities can enjoy home-baked loaves. The mixes come in three flavors: plain, poppyseed-onion and chocolate chip, and each package makes two loaves or 10 large rolls. The challah is certified kosher by OU and is also free of nuts, dairy and soy. Available for about $9 at Gourmet Glatt in Cedarhurst and Woodmere, Geffen Gourmet in Hewlett, Shop Delight and Everfresh in Great Neck, Seasons in Lawrence, Woodbury Kosher Meats in Hicksville and Kosher Thyme in Plainview. Also available online from Amazon and at blendsbyorly.com.
Zatarain's Red Beans and Rice cup
You can have a Cup-a-Soup. You can have a Cup-a-Noodles. Why not a Cup-a-Red-Beans-and-Rice? The folks at Zatarain's must have had that very thought when they created a new way of eating its popular traditional New Orleans foods. How does it taste? Pretty much like red beans and rice, actually, and what it may lack in gloss it more than makes up in convenience. It's 1.75 ounces for about $1.49 at most grocery stores. -- St. Louis Post-Dispatch (TNS)
Greek BBQ in a Box
Greek chefs are masters of the grill. Alex Homenides, chef and co-owner at Commack's Athenian Greek Taverna, is putting together everything you need for a Hellenic backyard barbecue. His Greek BBQ in a Box comes in two varieties, both serving 10 to 12 people: Option No. 1, $99, contains marinated chicken, pork sticks, burgers, pita, hummus, tzatziki and Greek salad. Option No. 2, $119, contains chicken kebabs, bone-in pork chops, Greek sausage, pita, feta cheese, tzatziki and Greek salad. You supply the fire. Call 631-499-7660 to order and pick up at 2187 Jericho Tpke., Commack. More info: atheniangreektaverna.com.
Cracker Barrel Macaroni & Cheese
Kraft, the leader in packaged macaroni and cheese, has introduced a new line. Cracker Barrel Macaroni & Cheese dinners feature packets of liquid cheese -- as opposed to powdered -- and are made with Kraft's Cracker Barrel brand of cheeses. The four flavors are sharp Cheddar, sharp white Cheddar, Cheddar-Havarti and sharp Cheddar & bacon. The 14-ounce boxes are $3.49 and widely available in supermarkets nationwide. Cracker Barrel cheese, introduced by Kraft in 1954, is not related to the Cracker Barrel Old Country Store restaurant-market chain.
Cooler bag
The Sommar 2016 polka-dot cooler bag is the perfect size for a picnic for two; it measures 12 inches in length, 8 inches in width and height. The underside of the lid has two straps for securing flatware or napkins and the shoulder strap makes for easy toting. It's $12.99 at IKEA in Hicksville.
'32 Yolks'
The dominance of the French chef in American restaurant kitchens has gone the way of fedoras and the three-martini lunch, as Italian, Spanish and even homegrown dishes have eclipsed classic haute cuisine. But Eric Ripert, the three-Michelin-starred chef and co-owner of Le Bernardin in Manhattan, still strides the culinary landscape like a colossus. In "32 Yolks: From My Mother's Table to Working the Line" (Random House, $28), the chef, with the assistance of Veronica Chambers, recalls his first 24 years, rising from a troubled childhood in the South of France to a position at the Paris restaurant Jamin under the direction of the legendary Joel Robuchon. Ripert, 30 years younger than Jacques Pépin, provides a fascinating update to the kitchen system described in Pépin's 2003 autobiography "The Apprentice."
Trudeau's Ice Sphere Mold
My new beverage obsession is Trudeau's Ice Sphere Mold. It makes four big, round "ice cubes" that measure 2 inches in diameter and, because of their size and shape, melt much more slowly than conventional square cubes. Summer party game: Put one in your iced coffee or gin and tonic and see how long it takes to melt. Available for about $14 at amazon.com and bedbathandbeyond.com.
Hush Bistro's chipotle-BBQ ribs
After tasting Marc Bynum's chipotle-BBQ St. Louis-style ribs, Oprah BFF Gayle King was so wowed that she touted them on the cover of July's O Magazine. Now Bynum, chef-owner of Hush Bistro in Farmingdale, is selling the ribs on his website, hushamericanbistro.com (click on "shop"). Smoky and spicy, the ribs are $24 for a full rack (about a dozen ribs). Two-day shipping is $59.98, but you can pick them up at the store a day after ordering for no additional charge. Hush Bistro is at 291 Main St., Farmingdale, 516-293-4874.
The vegan who lives in our house was starving when he came home from work last week, expecting to cook himself a time-consuming dinner. But a delivery box filled with plant-based frozen meals from Veestro was waiting. His only complaint: The portions were small on the Three-Layer Scramble, the Croquettes With Veggie Hash and the Golden Chickpea Stew With Quinoa. So he ate them all and declared them good. The service has plans that include a la carte, meal packs and weight-loss choices with several delivery options. A 21-day starter pack is $199. Order at veestro.com. -- Marjorie Robins
Rainbow cookies from The Bearded Baker
He made his name selling French macarons at Long Island farmers markets, but The Bearded Baker (aka Scott Krevat) has now introduced rainbow cookies to his lineup. These are about the most decadent (and messiest) rainbow cookies we've tasted: Three layers of moist almond cake barely containing two slathered layers of raspberry jam topped by homemade dark chocolate ganache. A 12-ounce box (containing 12 to 16 cookies) is $15 at farmers markets in Roslyn (Wednesday), Springs (Saturday), Rockville Centre and Southampton (both Sunday). For more information go to beardedbaker.com.
Charlie's Legendary Onions
Charles Summa opened Charlie's Hot Dogs in 1963 and for the next four decades, Brentwood and Islip residents would congregate at the truck on Spur Drive North for a dog and a drink. The truck closed in 2006 but Summa's daughter, Jeanne Summa-Becvar, has brought back her father's signature topping, which she has dubbed Charlie's Legendary Onions -- sweet and sour, tender with a touch of tomato. Summa-Becvar sells the 16-ounce jars for $7 at the Islip farmers market (Saturdays from 7 a.m. to noon). The onions are also sold, for $8-$9, at Pat's Marketplace in East Islip and East Northport, Kitchen Kabaret in Bay Shore, Nook & Cranny in Islip, Old World Fine Foods in Bohemia and online at charlieslegendaryonions.com.
Laurel's Butter
Laurel Bickford, a Division I track athlete and an IFBB figure bodybuilder, had always been a self-professed "peanut butter fanatic," finding the pantry staple the ideal natural form of protein to help fuel her workouts. In 2015, she started making and marketing her own Laurel's Butter, and the line has expanded to 10 regular flavors including dark chocolate, coconut-cashew, oatmeal cookie, banana bread and The Selfie, an almond butter with vanilla and cinnamon. Prices range from $6 to $11 for 8-ounce jars. Available at Long Island Super Bowls in Sayville and Patchogue, Supreme Blends in Commack and East Islip, Mission Nutrition in Hicksville and Total Nutrition in Syosset. For more information, a complete list of local retailers or to order online, go to laurelsbutter.com.
Since 2003, Syosset-based Kitchen Table Bakers has been making snack crisps entirely from cheese. The name, ParmCrisp, was inspired by the first flavor, straight Parmesan. Now both the product line and retail distribution have broadened. The crisps come in nine flavors, all based on Parmesan -- aged Parmesan, sesame, jalapeño, rosemary, flaxseed, basil pesto, everything, garlic and Italian herb -- and 3-ounce tubs sell for about $6. The Parmesan, sesame and jalapeño crisps also come in 1.7-ounce resealable pouches of "mini" crisps. Available at, among other retailers, The Fresh Market, Grace's Marketplace in Greenvale, Southdown Marketplace, Iavarone Bros., Citarella, Babylon Meat Market and The Village Cheese Shop in Mattituck. For more retailers, go to kitchentablebakers.com.
Like the best Indian cooks, Floyd Cardoz has achieved mastery over powerful, complex flavors. But in his new cookbook, the former chef at Manhattan's Tabla and North End Grill and winner of season 3 of "Top Chef Masters" brings both a global sophistication and a home cook's humility to 100 approachable recipes. "Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love" (Artisan, $29.95) is a volume that will help you see old ingredients in exciting new ways.
La Maison Maille mustard
La Maison Maille, makers of Dijon mustard since 1747, has introduced three new flavors: carrot with a hint of shallot, olive with herbes de Provence, and beet honey. Each 3.8-ounce jar is $12, or buy all three packaged in a decorative gift box, $45 at maille.com.
'Pure Artistry'
Brooklyn-based pastry chef Emily Lael Aumiller sits squarely in the overlap of showstopping cakes and special-needs diets. Her creations are vegan and gluten free, yet look like they belong in a magazine -- as indeed they have (see Martha Stewart Weddings and Brides). Her new book, "Pure Artistry: Extraordinary Vegan & Gluten-Free Cakes" (Houghton Mifflin Harcourt, $35), provides a master class in special-diet cakes and cake decorating. With beautiful (and hardworking) photographs by Lauren Volo.
Yehuda Ancient Grain Matzo
Should the bread of affliction taste this good? We were plotzing over Yehuda Ancient Grain Matzo, made from 100 percent organic whole spelt flour and imported from Israel. Spelt is a type of wheat that has been cultivated for about 7,000 years -- pretty ancient -- and has recently gained popularity. The matzo is pleasantly nutty, not as ponderous as some other whole-wheat matzo we have tried. The 10.5-ounce box contains 10 boards. Available at select Stop & Shop, ShopRite and kosher markets and all Whole Foods (Lake Grove, Manhasset, Jericho) for $8.49-$8.99.
Rapid Ramen Cooker
The problem: Instant ramen noodles, one of the world's great fast meals, require a pot of boiling water to cook. The solution: the Rapid Ramen Cooker. The rectangular polypropylene "pan" accommodates one package of noodles and enough water to cook them in the microwave in four minutes. The product, invented by Christopher Johnson, was featured on Shark Tank in 2013. Now you can buy the Rapid Ramen Cooker in supermarkets, drugstores and other places. A two-pack sells for $10 on bedbathandbeyond.com and at most Bed Bath & Beyond stores; $11 on Amazon.com.
Mikey's Muffins
Manhasset native Michael Tierney graduated from the Culinary Institute of America and cooked in such exalted restaurants as The French Laundry in California and Eleven Madison Park before turning his attention to developing an English muffin that is grain-, gluten-, dairy- and soy-free. Mikey's Muffins are the result. Unlike a lot of special-diet foods, they are not full of processed ingredients: The original flavor contains only egg, almond flour, coconut flour, baking soda and salt. (They are also available in toasted onion and cinnamon raisin.) The muffins are sold frozen. Each box contains four muffins and sells for about $7 at Wild by Nature and Fairway stores, Sherry's in Babylon, Rising Tide in Glen Cove and other natural foods markets. Go to mikeysmuffins.com for a complete list of retailers.
My latest cure for the traffic blues? Listening to "Evolutionaries," a podcast featuring fascinating conversations with such culinary luminaries as Tom Colicchio (restaurateur and "Top Chef" head judge), Mimi Sheraton (legendary restaurant critic), Michael Pollan (patron saint of locavores) and Harold McGee (culinary-science author). There are already 33 episodes to binge on, with new ones being added all the time. Subscribe to the podcasts with iTunes or Stitcher, or stream them at heritageradionetwork.org.
Frank & Maria's Italian Pork Store extra-virgin olive oil
"Vino vecchio, olio nuovo" is an Italian adage that conveys the ancient truth that you want old wine, but new olive oil. You can't get much newer than the shipment that's just arrived at Frank & Maria's Italian Pork Store in Bay Shore. Owner Frank Salvaggio imports unfiltered, extra-virgin oil from Caltabellotta in Sicily, and this year's production is particularly fine -- mellow, fruity with a hint of sweetness and a green kick of a finish. It's $18.99 for 17 ounces at Frank & Maria's, 10 W. Main St., Bay Shore, 631-665-0047, frankandmarias.com.
Willie B's Bacon
Long Island-based barbecue champion Will Breakstone has long made meaty, not-too-sweet, not-too-salty, thick-cut bacon for his family, friends and catering customers. Now he's scaled up the operation and launched a website that allows perfect strangers to get their hands on it. The 1 1⁄4-pound packages are $15 plus shipping at williebsbbq.com. My foolproof, spatter-free method for cooking bacon: Lay strips close together on a low-sided baking sheet and cover bacon with a sheet of parchment paper. Place in a 350-degree oven (no need to preheat) for 20 to 40 minutes until bacon is done to your liking.
'My Kitchen in Rome'
If I could crawl into a book and live there, you'd find me inside Rachel Roddy's new "My Kitchen in Rome: Recipes and Notes on Italian Cooking" (Grand Central, 2016). Roddy is a British expat who lives, photographs and blogs (at Rachel Eats) in Rome's Testaccio neighborhood. Roddy is a delightful writer, her approach to food both sensuous and sensible. The book, illustrated with beautiful pictures by the author and Nicholas Seaton, chronicles her adventures marketing, cooking and dining out, and manages to capture not only the singular, straightforward cuisine but also the soul of the Eternal City.
Whole Foods frozen salmon
While you might not be wowed by the prices at the fresh fish counter at Whole Foods, its frozen section is offering a great buy for salmon lovers: farmed Atlantic and wild-caught sockeye included. Each pre-cut, portion-sealed two-pound bag full of fish is running $19.99. It's the kind of thing to stock up on and pull out for a midweek thaw and cook. The Atlantic was especially tender when roasted at 350 degrees for 12 minutes. -- MARJORIE ROBINS
'The Dorito Effect'
In his eye-opening book, "The Dorito Effect: The Surprising New Truth about Food and Flavor" (Simon & Schuster, $27), Mark Schatzker takes the reader on a tour that includes chicken breeders, tomato farms, flavor researchers and snack-food makers. He synthesizes the seemingly disparate information to make a compelling argument: At the same time that Big Agriculture is making our meat and produce blander (because it's easier, quicker and cheaper to raise bland food), Big Food is pumping it full of artificial flavors so that we don't notice. It's this brave new disconnect between flavor and nutrition, he writes, that is driving the current epidemics of obesity and diabetes.
Flahavan's Irish steel cut oatmeal
Flahavan's has been milling Irish oats on the banks of River Mahon in County Waterford for more than 200 years, and the oatmeal is starting to make inroads in the United States. We found the steel-cut oats creamy without being gluey, with a robust, oaty flavor. These are not quick-cooking oats, so here's the method we used: The night before you plan to serve, cover the oats with about three times as much water in a large saucepan (the oats need a lot of headroom or they'll bubble over onto your stovetop). Add a big pinch of salt, bring to a boil, then shut off the heat and cover the pan on the stove. The next morning, give the oats a good stir and simmer for a few minutes until done to your liking, adding more water if they are too thick, boiling off excess moisture if they are too thin. The attractive 28-ounce tin sells for about $8.50 at Best Markets, The Fresh Market (Woodbury), Kings (Garden City) and some ShopRites. Flahavan's is pronounced "FLAH-vins."
Trader Joe's extra-virgin Laconia Greek olive oil
I'm a sucker for a pretty tin, but the contents of Trader Joe's new extra-virgin Laconia Greek olive oil, made from hand-picked Athinolia and Koroneiki olives, is every bit as impressive as the striking black-and-yellow package. Laconia, the region of the Peloponnese peninsula that includes ancient Sparta, is known for its olive oil, and this unfiltered elixir -- from the most recent olive harvest in the fall of 2015 -- is mildly fruity and mellow. The 1.5-liter (51-ounce) tin is $9.99, and supplies won't last much more than a month. At Trader Joe's in Lake Grove, Commack, Plainview, Garden City, Merrick, Oceanside and Hewlett.
HungerPass is a new Web-based dining club that matches diners looking for discounts with restaurants looking for diners. Log on to the site, enter where and / or what type of cuisine you'd like to eat, and you'll see which local restaurants are offering deals -- which must be at least 10 percent off the entire bill, drinks included. A restaurant might offer a discount for lunch, for an early dinner, or all day and night. Membership is $5 for one month, or $12 for a year. Currently, there are about 50 Long Island restaurants participating, including 388 Restaurant in Roslyn Heights, Spice Village Grill in Huntington and Mia's in Valley Stream. For more information or to sign up, go to hungerpass.com.
'You Have it Made'
Ellie Krieger is one of the most sensible sources of nutritional advice, and her cookbooks never sacrifice flavor for healthfulness. In her newest volume, "You Have It Made: Delicious, Healthy, Do-Ahead Meals" (Houghton Mifflin Harcourt, $30), Krieger addresses the busy cook with workable strategies for making meals ahead of time. Each recipe includes instructions for refrigerating and/or freezing as well as storing and reheating. Recipes include pumpkin spice overnight oats, herbed salmon salad, creamy tomato soup, chicken enchilada pie and smoky smothered pork chops.
Stollen from Kenyer Bakery
Ken Mangan, owner of Kenyer Bakery in Bohemia, had heard all the complaints about stollen, the traditional German powdered-sugar-doused fruit bread: that it's too dry, that it's little more than a vehicle for the dreaded candied fruit. So he came up with a better stollen, one whose candied citrus peels have been swapped out for raisins, cranberries and walnuts. The crumb is moist, and to make it even moister, there are pockets of nut-apricot paste baked right in. "Slice the bread," Mangan instructed, "then spread the nut paste over each slice." The 1-pound, 12-ounce loaves sell for about $10 at Stop & Shop, most IGA supermarkets and Claws Seafood Market in West Sayville.
Prepara's Roasting Laurel
Prepara's Roasting Laurel is a winning silicone alternative to a metal roasting rack. The 2-foot-long "branch" elevates food more than an inch above the surface of the pan and is bendable to support any size roast or bird or to cradle smaller foods (such as stuffed peppers) that you would like to keep upright. It's heat resistant to 500 degrees and dishwasher safe. It costs about $20 at Sur la Table stores, surlatable.com, prepara.com and amazon.com.
Urban Accents Turkey Brine and Rub Kit
For those who subscribe to the "must-brine'' school of turkey roasting, you can make your life easier with a brining bag or kit, available at many markets across Long Island. This Urban Accents Gourmet Gobbler Complete Turkey Brine and Rub Kit includes a BPA-free brining bag, spiced brine blend and a smoky peppercorn and herb rub. It's an anxiety-free way to get your bird tender for the table. $11.99 at Grace's Marketplace in Greenvale; $15.99 at Kitchen Kabaret in Roslyn Heights.
Serious Chocolate's Santa Boot
Patrice Lantier's Bay Shore chocolate shop, Serious Chocolate, closed this summer, but has reopened in Bohemia. Lantier has partnered with Papa's Country Porch, and now the homey bakery is selling her wares alongside its pies, cookies and cakes. For the holidays, Lantier has crafted lots of Serious Chocolates, including this Santa boot, which stands a little more than 4 inches tall. Available in milk or dark chocolate for $5.95 at Papa's Country Porch, 1611 Smithtown Ave., Bohemia, 631-419-6580 and online at serious-chocolate.com.
Treeline Cheese
If you've given up cheese for medical or ethical reasons, your ship has come in. Treeline Cheese is a dairy-free cheese made from cashew nuts that contains no lactose, no soy, no palm oil. Treeline, based in Kingston, New York, makes a milk from Brazilian cashews, then ferments it in a process reminiscent of that used for dairy cheese. Spreadable soft cheese (6 ounces, $7 to $8) come in four varieties: scallion, chipotle-serrano pepper, green peppercorn and herb-garlic. The harder aged Treeline (4 ounces, $7.50 to $9) is available in classic and cracked pepper. KOF-K kosher supervision. Available at Wild By Nature, Whole Foods, Rising Tide in Glen Cove and other natural food stores.
It's not every day you come across a new vegetable. Kalettes aren't just new to me, they are new to the world. The cross between kale and Brussels sprouts was developed by Tozer Seeds, a British vegetable breeding company. In an effort to re-energize Brussels sprouts sales, Tozer started working on the hybrid 15 years ago -- long before sprouts came back into fashion and kale became the "it" vegetable. (Note: The hybrid was achieved using traditional crossbreeding; no genetic modification required.) Kalettes are little leafy heads that grow on a thick stem like Brussels sprouts do. But the heads themselves, loose and composed of frilly, green-purple leaves, resemble kale. The taste is milder than most kale and, unlike Brussels sprouts, they don't have to be blanched or halved or sliced before being roasted or sauteed. I tossed the Kalettes into a pan with some olive oil and garlic and sauteed them for five minutes. The leaves deepened in color but lost very little volume -- unlike, say, spinach or chard, which sautee down to practically nothing. Both taste and texture were very satisfying; I think this vegetable has legs. Trader Joe's is selling Kalettes as "Kale Sprouts." An 8-ounce bag costs $3.49 and is available at all Long Island locations.
'Kitchen Hacks: How Clever Cooks Get Things Done'
One of my favorite parts of Cook's Illustrated magazine is the "Quick Tips" feature in the front of every issue. Now the editors have compiled more than 1,000 of them into a compact book, "Kitchen Hacks: How Clever Cooks Get Things Done" (America's Test Kitchen, $19.95). The book's chapters tackle organization, prep, storage, reheating, entertaining, cleaning, substitution and more and each hack is accompanied by one or more of the magazine's distinctive black-and-white drawings. Now you, too, can use a toothbrush to remove silk from ears of corn, slice olives in an egg slicer, whip cream in a Mason jar.
Dirty Chai
What do you get if you mix espresso with chai tea? Dirty Chai, one of the new barista-style line of teas from Celestial Seasonings that includes ready-to-drink lattes, tea bags and concentrates. While masala chai spices dominate, there are espresso hints at the end. A 91/2-ounce bottle of latte is $2.99; a 20-bag box of tea is $4.99. -- Chicago Tribune
Pumpkin 'simmer sauces'
Pumpkin is the taste of fall, and Williams-Sonoma has introduced three globally inspired, pumpkin-based "simmer sauces." Pumpkin Tagine, made with pumpkin, tomatoes, red peppers and North African spices, is a shortcut to producing the signature Moroccan stew. Indian Pumpkin Curry comprises pumpkin, tomato, caramelized onions, serrano chilies, coconut milk and sweet garam masala spices. Pumpkin Mole, a Mexican classic, combines pumpkin with pepitas, cocoa, guajillo chilies and spices. Each 15 1/2-ounce jar comes with recipes. Available at Williams-Sonoma stores at Walt Whitman and Roosevelt Field malls, and at williamssonoma.com.
Gluten free rosemary & thyme focaccia
Loaves of bread and bagels are pretty common in the gluten-free arena. Focaccia? Not so much -- unless you try Canyon Bakehouse's Gluten Free Rosemary & Thyme Focaccia. Brown rice and tapioca flours form the base; thyme, rosemary, black pepper and salt, the seasonings. It warms up nicely for dipping in olive oil or sauce. Sliced, it does a fine job with sandwich fixings. A 1-pound loaf is $6.49 at Target and Whole Foods and other local grocery and health-food markets. For more information go to canyonglutenfree.com.
'The Food Lab'
J. Kenji Lopez-Alt is more than qualified to write about the hows and whys of cooking. An MIT graduate and former restaurant cook, he uses both the scientific method and serious cooking chops to question all received culinary wisdom on his quest to create the best recipes. "The Food Lab: Better Home Cooking Through Science" (W.W. Norton & Company, $49.95) is based on Lopez-Alt's popular blog of the same name at the food website Serious Eats. At more than 900 pages (and more than six pounds), the book reveals the secrets to making potatoes crisp, biscuits flaky, macaroni and cheese gooey and turkey moist -- among hundreds of other recipes. For the serious food nerd.
Feel Good Foods gluten-free Asian dishes
Asian food lovers who are following a gluten-free diet have had their work cut out for them finding dumplings and egg rolls. Feel Good Foods is a new line of Asian frozen foods whose every item is gluten-free and dairy-free. The line includes three types of dumpling (chicken, pork and vegetable) and three egg rolls (chicken, shrimp and vegetable). The dumplings can be microwave-steamed or pan-fried; the egg rolls must be baked. Packages of 12 dumplings or three egg rolls are $6.99 at Whole Foods and Fairway.
'The Seasonal Jewish Kitchen'
California food writer Amelia Saltsman had an aha moment inspired by a tzimmes (sweet vegetable stew) recipe that aired on a local cooking show and quickly went viral. "It dawned on me that many cooks are seeking the kind of Jewish cooking I do," she wrote, "modern, seasonal, ingredient-driven, lighter and brighter... and reflective of the many flavors of the Jewish Diaspora." The result of this epiphany is "The Seasonal Jewish Kitchen: A Fresh Take on Tradition" (Sterling Epicure, $29.95), a cookbook that highlights the profound connection of Jewish traditions to the year's agricultural cycles. With stunning photography by Staci Valentine.
Grady's Cold Brew
The hottest thing in coffee is cold brew, a method in which ground coffee is mixed with cold water and left to steep. The resultant concentrate, smoother and less bitter than hot brew, can be drunk straight over ice, or cut with boiling water for a fresh cup. I've tried a number of cold-brew methods and Grady's "bean bag" is the easiest I've found: The bag (think huge, square tea bag filled with coffee) is dropped into a pitcher of water and left overnight. Brooklyn-based Grady's started selling bottled cold brew in 2011, and I could not tell the difference between it and the cold brew I made with the new bean bags. Available at Whole Foods, Fresh Direct and online at gradyscoldbrew.com. Each can ($12) contains four bags and makes 10 cups of concentrate.
Hal & Steve's Ice Cream
Plenty of places on Long Island make their own ice cream, but only one makes it from Long Island milk. Hal & Steve's Ice Cream is a collaboration between Aquebogue dairy farmer Hal Goodale and chocolatier Steven Amaral. The ice cream is made on Goodale's farm and sold at Amaral's North Fork Chocolate Company. And the local cred doesn't stop there. Fruit flavors (strawberry and strawberry-buttermilk ice creams, blueberry-ginger sorbet) are made with local produce; espresso ice cream is made with coffee beans from Aldo's in Greenport. From farther afield: French vanilla and Belgian chocolate. Scoops are $3.95 to $7.25; handpacked pints are $9.95, and tasting "flights" also are available. North Fork Chocolate Company is at 740 Main Rd., Aquebogue, 631-599-4944, northforkchocolate.com.
Brooklyn Hot Dog Co. hot dogs
Center Moriches-raised Tony Fragogiannis and Port Jefferson's Justin Neiser are the driving forces behind the Williamsburg-based Brooklyn Hot Dog Co. The dogs contain no nitrates or fillers and are stuffed into natural (sheep) casings that lend them a great snap. The dogs are long (about 8 inches) and lean -- really, they have about a third of the fat in a Nathan's frank. The five varieties are classic beef, beef and pork, gyro (beef and pork with Mediterranean seasonings), pepperoni (beef and pork) and Buffalo chicken (chicken and pork with a kick). Packages of six sell for about $10 at Christina's Epicure in East Norwich, Justin's Chop Shop in Westhampton, freshdirect.com and all Southdown Marketplaces, North Shore Farms and Iavarones. For more information and retailers, go to brooklynhotdogcompany.com.
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Thursday, November 8, 2012
The Feathered Nest Market in OKC
14 comments:
- Ann at the Handley Bungalow said...
Drooling over all these pictures...thanks for sharing your shopping trip! Love turquoise, too!
- November 8, 2012 at 6:46 PM
- Katie @ Wildwood Creek said...
Love the turquoise pieces!
- November 8, 2012 at 6:55 PM
- Sarah said...
This looks like a fun place to shop. I can see why it's a favorite. Love the turquoise pieces. I see a sold tag on the china cabinet. Is it going home to live with you?
- November 8, 2012 at 7:07 PM
- kayce hughes said...
Looks like a winter wonderland!
- November 8, 2012 at 7:16 PM
- An Urban Cottage said...
The turquoise pieces are awesome! The sweet little table with the bibs is great too.
- November 8, 2012 at 7:16 PM
- Terry Moore said...
So good that I pinned some to my board!
- November 8, 2012 at 7:51 PM
- Rooms by Ann said...
I want to shhop there. I love the bookcase.
- November 9, 2012 at 7:47 AM
- Barefoot in Blue Jeans said...
I would never want to leave that store. Thanks for showing us around. I pinned a couple as well.
- November 9, 2012 at 8:42 PM
- Cynthia Myers said...
Ohhhh. This reminded me that last year I had my booth. It was all white, silver, turquoise...mostly.
I decorated it for Xmas and didn't decorate my home. It was a nice outlet for doing some Holiday decor but sadly not good income.
oh well.
I actually own the same exact china cabinet except mine is not yummy turquoise. I have it painted dark red...I need to re-paint it.
Maybe, Yellow! Hahahahahahaha!
Seriously that mod cabinet was just TOO yellow, though I'm loving yellow and grey right now.
And I probably need to finish my bathroom before starting another project!
LOVE this post. It really got me to thinking...
XOXO - Cindi
- November 10, 2012 at 10:04 AM
- Sharon in Chicago said...
These pictures are absolutely yummy! Thanks for sharing them with us.
- November 10, 2012 at 11:31 PM
- Art and Sand said...
I wonder if I could get my husband to do a road trip to Oklahoma just to visit The Feathered Nest?
- November 11, 2012 at 10:23 AM
- Olive said...
What a great place Nita. I love the winter vignettes too. Good idea you had to paint our new etarge turquoise too. I may use that to display in a booth I may be getting. That's a lot of mays I know:}
- November 11, 2012 at 2:02 PM
- suzyq said...
It's almost too much for the eyes to take in lol - I had to go back to drool a few times - just gorgeous!
- November 14, 2012 at 1:21 AM
- Kathy @ Creative Home Expressions said...
Gorgeous furniture! I'm in love with that hutch in the first picture. Great chalkboard also. Looks like lots of eye candy. I would have been all over the place.
- November 14, 2012 at 6:05 AM


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Kentucky freshman All-American Nerlens Noel, who tore an ACL in February, is entering the NBA draft, the school announced.
"I have loved my time at Kentucky, but I feel that I'm ready to take the next step to the NBA," Noel said in a team release. "I've learned so much here at UK and am thankful for Coach (John) Calipari, the staff and my teammates for all of their support. I especially appreciate the Big Blue Nation and all of the support, prayers and well-wishes I've received from them during my rehab and decision-making process. I'll always be a Wildcat!"
After Noel tore his left ACL in a Feb. 12 game against Florida, Kentucky's season spiraled downward quickly. The Wildcats were 17-6 entering that game and ranked No. 25 in the country, but they went 4-5 to finish the season, capped by a blowout loss in the SEC Tournament quarterfinals that kept them out of the NCAA Tournament, and a surprising loss to Robert Morris in the first round of the NIT.
Noel needs 6-8 months to recover, which would put his timeline for a return no later than mid-November, just after the start of the 2013-14 NBA season. The injury is not expected to hurt his draft stock; DraftExpress.com has him ranked as the No. 1 overall pick.
"I support Nerlens' decision to enter his name in the draft and am excited for him and his future," Kentucky coach John Calipari said in a statement. "The hard work and will to win he showed on the floor this year and the dedication and attitude he has shown in his rehab will only be a reward for him and whatever team drafts him in June."
MORE: Noel's draft prospects brighten as others struggle in NCAA Tournament
Noel averaged 10.5 points, 9.5 rebounds and 4.4 blocks in his only season with UK. The Charlotte Bobcats, with the NBA's worst record, currently have the best chance at landing Noel, should the draft lottery fall their way.
Noel joins Wildcats guard Archie Goodwin in the NBA draft. The two were part of another much-heralded recruiting class that included forward Alex Poythress and 7-foot center Willie Cauley-Stein, but Noel was the only player that consistently lived up to the high expectations for freshmen.
Poythress and Cauley-Stein, considered potential first-round draft picks as well, have decided to return for their sophomore seasons. They will be expected next year to lead what's been called the school's best recruiting class ever, featuring twins Andrew and Aaron Harrison.


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Didn't matter, the where exactly. Her dreams had become like that, less about place than about sensations in a moment. Although more usually, moments of bone cold fear.
And in her dreams, usually she was alone, wandering barefoot in snow, in a moonless dark. But not in this dream moment – this one of a heated first kiss. The first brush of the lips, the shy then more fierce probing of tongues....A kiss arising out of an attraction so deep, you believe whole heartedly that you are in love, even if later you may realize you aren't.
The funny thing about most of her dreams, was that she was thankful when she finally woke up, just as panic would be seizing her, as she knew she was really lost.
From this dream, she did not want to wake up. But she woke to a youthful heat that was entirely real. Undreamt. Her ailing body actually felt invigorated.
She tried to go back to sleep, to the kiss. But she was awake and in the moment as she didn't like to be; even with the most mundane tasks of trying to open a bottle of juice, her hands too arthritic.
She reached for her maximum strength arthritis Tylenol tablets.
She lay still, waiting for the pills to take effect as she would every morning, before she would attempt the long ordeal of getting up and dressed. In the dream she'd actually felt warm. That warmth of the heated kiss, but also of young skin flushed from a day in the sun. Not this bone deep cold she'd grown more used to. At 93, she was always cold.
She pulled herself back down under her blankets. She closed her eyes, wishing for sleep, to be pulled back down into her warm dream. To play out fully, that youthful first kiss.


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The Salvation of the World
Those of us from Gentile backgrounds who serve Christ probably do not consider this fact often enough: We are fulfillments of God's promises to His people. The Lord promised that the nations would serve Him, and as men and women ...Read More
Cyrus, the Lord's Anointed
It might be a clichè to say that we should "expect the unexpected." Yet because God is fully sovereign, there is a real sense in which we should expect Him to act in ways we have not anticipated because ...Read More
No Other Gods
God is the only God who is; therefore, every other lesser "god" will, in the end, bring only disappointment. It is tragic that so many people have run after gods who cannot satisfy, and it is even more tragic when ...Read More
God or Chance?
Read Amos 4:6–10; Hebrews 12:5–11; and 1 Peter 1:6–7. From these passages why might God cause "bad things" to happen? What should our response be when we are confronted with difficult circumstances? Work to ...Read More


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Welcome to freedesktop.org
freedesktop.org is open source / open discussion software projects working on interoperability and shared technology for X Window System desktops. The most famous X desktops are GNOME and KDE, but developers working on any Linux/UNIX GUI technology are welcome to participate.
freedesktop.org is building a base platform for desktop software on Linux and UNIX. The elements of this platform have become the backend for higher-level application-visible APIs such as Qt, GTK+, XUL, VCL, WINE, GNOME, and KDE. The base platform is both software and specifications.
freedesktop.org hosts any "on-topic" software projects. If you have a project that fits into our mission and needs hosting, please make a request using our bugzilla. Mailing lists about freedesktop software are hosted here.
freedesktop.org is not a formal standards organization, though some see a need for one that covers some of the areas we are working on. For Linux operating system standards, look at the Linux Standard Base project. The X.Org Foundation and the IETF are other groups that do formal standards. The Free Standards Group is one group that publishes "de jure" standards for free software; freedesktop.org is loosely affiliated with the FSG.
Unlike a standards organization, freedesktop.org is a "collaboration zone" where ideas and code are tossed around, and de facto specifications are encouraged. The primary entry to these discussions is the xdg mailing list.
Getting Involved
You can get involved in a number of ways. See the MissionStatement for our principle activities. See GettingInvolved for concrete suggestions on how you can contribute. See AccountRequests for information on how to obtain commit access to a project. See NewProject for how to start a new project.
Contributor Covenant
freedesktop.org has adopted the Contributor Covenant for the fora it provides. Please conduct yourself in an appropriate manner, avoiding abusive, bullying, and/or discriminatory behaviour. For more information, including where to report any inappropriate behaviour, please consult the CodeOfConduct.
Privacy Policy
When you use freedesktop.org services, you might disclose personally-identifying information to us. Our Privacy Policy explains how we collect and use this data.
Contacting freedesktop
If you have any comments or questions about this site or its infrastructures, please send a message to the xdg list or on #freedesktop on Freenode.
The freedesktop.org servers are generously hosted by Portland State University. Intel, HP and Google have sponsored the servers themselves and Collabora are sponsoring sysadmin time.
This wiki is undergoing conversion. If you have a fd.o shell account, you can help!


text:
Digital Resource Finder
A free, quick and easy-to-use search engine for teachers and educators. The Resource Finder features free for education video clips from Screen Australia's remarkable archive - one of the nation's largest and most historically significant collections. Clips are matched with print-friendly two-page resource sheets that include background information, engaging student research and classroom activities all written by leading teachers.
While Screen Australia has taken advice from educational specialists on the suitability of the download material on this Resource Finder, each teacher is advised to check the appropriateness of any clip for use in their own teaching.
You can view or download these resources by simply choosing to search via curriculum, topic or keyword. No log in required.


text:
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Since establishing in 2006, Milly Walker has strive the utmost best to provide reliable quality, service and delivery.
We are a fashion blog store specializes in mostly dresses and sometimes fashion tops & accessories. We offer a full range of dresses for all occasions from formal dresses to minidresses & tunics. Our dresses come in limited stock and design.


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BIG APPLE CIRCUS Returns to Boston with All-New Show, March 26 - May 12
Welcome to the Big Apple Circus LEGENDARIUM, where you will experience the nostalgic thrills of bygone Big Tops and get a first-hand view of Beauties, Daredevils, and Clowns from another era! At our All-New 35th Anniversary season production, no seat is more than 50 feet from the Globe's Most Spectacular Circus Performers! The Big Apple Circus presents LEGENDARIUM in its annual Boston engagement at City Hall Plaza from Tuesday, March 26 through Sunday, May 12, 2013.
Travel back to when circus traditions were born and witness incredible acts that would have had the villagers chattering for days! The courageous mid-air flips and catches of a man on the trapeze! A captivating contortionist whose flexibility is as impressive as her steadfast poise! An agile, adept acrobat and her strapping suitors! A swaying wire act of sure-footed strength and stability! The dizzying delights of a daring inventor in his tumbling, twirling hoop! The stunning, soaring beauty of a pair on aerial straps and a woman held aloft by hanging silks! A jaw-dropping juggling tango team performing to passionate rhythms! Bicyclists whose spinning wheels turn smooth and speedy stunts! Majestic horses with graceful gaits and playful pups with teasing tricks! And what circus would be complete without bumbling clowns who bring the spirit of timeless comedy?! It's all led by an affable Ringmaster and the great Big Apple Circus Band playing the iconic songs of yesteryear! So run away with the Big Apple Circus and relive Big Tops of old in a memorable one-ring show for the ages!
LEGENDARIUM begins its Boston season on Tuesday, March 26 and runs through Sunday, May 12, 2013, under the Big Top at Boston City Hall Plaza (Government Center). Tickets for LEGENDARIUM start at $20 and are available at bigapplecircus.org or by calling (888) 541-3750. Premium seating at $100 is available for all Saturday, Sunday, Patriots' Week, and Good Friday shows. The Circus Box Office on City Hall Plaza will open on Monday, March 25, with hours as follows - Saturday, Sunday, and Monday from 10am to 6pm and Tuesday, Wednesday, Thursday, Friday from 10am to 8pm. There is no service charge for tickets purchased at the Box Office. For groups of 15 people or more, or for inquiries about wheelchair-accessible seating, or for any additional information please call the Ticket Info Line at (800) 922-3772.


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L+M physicians: Hospital not 'doctor friendly'
Editor's Note: Dr. Eric Balch and Dr. Tricia Kalwar say they did not sign Dr. Moalli's letter. Their names were included in a list of 44 doctors who signed the letter.
New London — A letter to the Lawrence + Memorial Hospital board of directors with the names of 44 physicians says L+M has become a "not doctor friendly hospital" and that recruitment and retention of medical staff are suffering as a result.
"We have lost many excellent doctors to other hospitals," the letter, which circulated last week and was discussed at the board meeting Monday, states. "Those who have left have found a better atmosphere elsewhere."
Written and signed by neurologist Dr. Daniel Moalli, it lists the departure of at least 18 specialists and general practitioners over an unspecified length of time as evidence of the problems at the hospital. Moalli could not be reached to comment Wednesday.
Attached to the letter are the names of 38 current L+M doctors and six who have either retired or transferred to positions elsewhere who supported the statements.
"We would like to participate with you to correct this perception," the letter concludes.
Mike O'Farrell, spokesman for L+M, said that in response to the letter, board Chairman Granville Morris is scheduling a series of meetings with the doctors named in the letter. During the meetings, Morris hopes to hear more about the doctors' specific concerns, O'Farrell said.
"From our perspective, the doctors are a vital part of everything we're doing, and we need to stay engaged with them," he said. "They are a vital voice in all we're doing."
O'Farrell said there are a total of about 460 doctors on the L+M medical staff.
Many of the doctors on the list are part of Lawrence + Memorial Medical Group, the hospital-affiliated practice network, while others practice independently.
O'Farrell said changes in health care are creating many new challenges for hospitals, and that doctors' input will be essential to effectively meeting those challenges.
Pulmonologist Dr. Niall Duhig, vice president of the medical staff and a member of the board, said the main message of the letter is that there needs to be better communication between the hospital administration and the doctors. While he was not among those who signed the letter, he said he understands the sentiment it expressed.
"We must have increased dialogue, otherwise we will lose physicians," he said. "We're definitely feeling the loss of doctors in this neighborhood. Doctors have so many choices about where to go."
The physicians who signed the letter, he said, are "all very well-respected doctors."
"They're not angry people," he said.
Dr. Robert Keltner, also a pulmonologist, said he would have signed the letter if he had seen it, but he was out of town while it was circulating. Discontent about the relationship with the administration has been growing since before the strike and lockout of nurses and technicians last fall, a difficult episode that added to the concerns about decisions being made by the administration, he said. In recent weeks, a consulting firm has been examining hospital operations and making recommendations that are likely to result in staff reductions and possibly layoffs.
Consultants' recommendations have been presented to the doctors, he said, including one that hospital operations could be streamlined.
"One of the observations was that the administration is top-heavy, that there are too many vice presidents," he said. He and other doctors agree with this assessment, he said, but are not confident that it will be heeded.
He noted that the doctors who signed the letter are "not the rabble rousers and the bomb throwers" and that Dr. Moalli is known for being very "conservative."
"That says a lot," Keltner said.
Many of the doctors on the list did not return messages requesting comment, or declined to comment. Some of the signers, asking not to be named, said there is a basic lack of respect for the doctors, and that they also object to the way the strike and lockout were handled.
Anesthesiologist Dr. George Sprecace, one of the signers, said there is an "adversarial" relationship between the doctors and the administration that must be corrected for L+M to successfully adapt to the financial pressures and other changes facing health care.
"The last straw was the nurses' strike and how it was handled," he said. "It left a bad taste in everyone's mouth."
Dr. David Reisfeld, general surgeon and president of the medical staff, disagreed, saying the strike and lockout is "a separate issue."
"This is a physician-hospital relationship issue," he said. "I know all of the signers, and the letter expresses a sentiment that has legitimacy."
Reisfeld said concerns about a strained relationship have been festering for some time but have become more pronounced in recent months.
The physicians want more collaboration with the administration as it determines how to meet the complex challenges of the changing health care environment, he said.
"Physicians want to be part of the solutions moving forward," he said.
Doctors who endorsed letter to L+M
Dr. Wallace Andrias
Dr. Eric Balch
Dr. Timothy Barczak
Dr. Mark Blechner
Dr. Rosemary Bontempi
Dr. Paul Bourguignon
Dr. Julia Brand Chase
Dr. Warren Burrows
Dr. William Crawford
Dr. William Colom
Dr. Brian Ehrlich
Dr. Richard Fazio
Dr. Honghui Feng
Dr. Mark Fiengo
Dr. Richard Fraser
Dr. Joseph Gadbaw Jr.
Dr. Jon Gaudio
Dr. Jay Ginsberg
Dr. Jeffrey Gordon
Dr. Mithlesh Govil
Dr. Sadhir Kadian
Dr. Tricia Kalwar
Dr. Kathleen Kurowski
Dr. Stephen Lattanzi
Dr. Paul Licata
Dr. Frank Maletz
Dr. Edward McDermott
Dr. Craig McKnight
Dr. Jeffrey Miller
Dr. Peter Milstein
Dr. Francis Mirecki
Dr. Daniel Moalli
Dr. Joseph Noonan
Dr. Joseph O'Keefe
Dr. Stanley Pugsley
Dr. Anthony Quinn
Dr. Stephen Quevedo
Dr. Jeffrey Salkin
Dr. Steven Schoenberger
Dr. Alexander Slater
Dr. Mark Somers
Dr. George Sprecace
Dr. Harlan Taliferro
Dr. John Urbanetti
Fitch's Amara Robinson: from broken back to all-state cheerleader
College trustee quits over Nazi uniform yearbook photo from 1980


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Home>Products>Oilseeds Pretreatment Equipment>Peanut Oil Solvent Extraction Processing Equipment
Peanut Oil Solvent Extraction Processing Equipment
- Shandong, China (Mainland)
Oilseeds Pretreatment Equipment
- 1 set
- Oilseeds Pretreatment Equipment
- standard package
- contact with us
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Product Details
|Peanut Oil Solvent Extraction Processing Equipment
|Peanut Oil Solvent Extraction Processing Equipment
|Place of Origin:
|LD, China (Mainland), Hunan, China (Mainland)
|Brand Name:
|Model Number:
|After-sales Service Provided:
|Engineers available to service machinery overseas
|Automatic Grade:
|Production Capacity:
|according to the machine capacity
|according to the machine capacity
|according to the machine capacity
|Residual oil in meal:
|Solvent consumption:
|2Kg/T (No.6 solvent oil)
|Crude oil moisture and volatile matter:
Product Description
Shandong Leader Machinery Co.,ltd. have engaged in Oil Refinery Equipment and Microwave Equipment since1997 in China,with 20 years` experience and 80 engineers,, scientific research, manufacturing, installation, commissioning.We can provide customers with design and services of 1-2000 tons oil equipment.factory occupied area is over 100,000 square meters,more than 3200 customers all around the world, we greatly hope to have the opportunity to serve you.
Shandong Leader Machinery Co.,ltd. has finished hundreds of successful projects over the years: peanut oil, soybean oil, rapeseed oil, cottonseed oil, sunflower oil, sesame oil, animal oil,grape seed oil, acer truncatum oil, peony seed oil, walnut oil, hemp seed oil, pine oil, tea seed oil, papaya oil, milk thistle seed, and other special type oil.We have independent import and export department. Our equipment has been successfully exported to more than 100 countries: Russia, Australia, India, Afghanistan, Cameroon,and so on.
Peanut Oil Solvent Extraction Processing Equipment
Product Description
1. Peanut Oil Solvent Extraction Processing Equipment Introduction:
(1) Function: Extraction system is an oil extraction through soaking or spraying pre-pressed cake by a certain organic solvent. The principle of this part is the different solubility of solvent.
(2) Use range: Solvent extraction fits for pre-press extraction of high-oil-content materials and direct once time extraction of low-oil-content materials.
(3) Main parts: The extraction machine series includes rotary extractor, toaster, 1st evaporator, 2nd evaporator, stripping tower, condenser, etc.
2. Peanut Oil Solvent Extraction Processing Equipment Main Parts:
(1) Solvent pumps: continuously spray solvent to the rotary-type extractor
(2).Rotary extractor: Spray and soak the pre-pressed cake with solvent so that oil fats can be dissolved in solvent(form miscella). After processing, you can get wet meal and miscella (mied oil).
(3). LD: usd to separate the solvent from the wet meal.
(4). Miscella tank 1st: pump the miscella (oil with solvent) in to the miscella 1st , and then add 10% saline water to it. The phospholipid and impurities in the miscella will react with the saline water, at last the reactant precipitate, reaching the goal of purifying.
(5). Miscella tank 2nd: the purified miscella will be pumped into it.
(6). Miscella stripping: it will remove the remaining solvent in miscella. And the solvent will be discharged to condenser for recycling.
(7). condensers: used to cooling the solvent gas separated from the wet meal and miscella for recycling.
3. Peanut Oil Solvent Extraction Processing Equipment Main Process:
(1) The material (for pretreatment) is sent to rotary extraction by the scraper conveyor. The material will extracted by the solvent or mi oil. After this step, we will get meal and mi oil.
(2) Meal is sent to toaster. Through the toaster, the solvent in the meal will separate from the meal. The solvent goes to condenser and is recycled to rotary extraction.
(3) After the mi oil from the rotary extraction enters into 1st evaporator and 2nd evaporator, most of the solvent in the mi oil is separated.
(4) The mi oil from 2nd evaporator goes to stripping tower and almost all the solvent is separated. From the stripping tower, we can get crude oil and solvent. The solvent is sent to condenser and is recycled to rotary extraction.
4. Peanut Oil Solvent Extraction Processing Equipment Advantages:
(1) Adopt stainless steel filed grid plate and increase the horizontal grid plates, which can prevent the strong miscella from flowing back to the blanking case, so as to ensure good extraction effect;
(2) The rotocel extractor is driven by rack, with unique rotor of balanced design, low rotating speed, low power, smooth operation, no noise and quite low maintenance cost;
(3) The feeding system can adjust the rotating speed of airlock and main engine according to the feeding quantity and maintain a certain material level, which is beneficial to the micro negative pressure inside the extractor and reduce the solvent leakage.
(4) The advanced miscella circulation process is designed to reduce the fresh solvent inputs, reduce the residual oil in meal, improve the miscella concentration and save energy by reducing the evaporation capacity.
(5) The high material layer of the extractor helps to form immersion extraction, reduce the meal quality in miscella, improve the quality of crude oil and reduce the evaporation system scaling.
(6) Specially suitable for the extraction of various pre-pressed meals.
5. Peanut Oil Solvent Extraction Processing Equipment Technical Parameters:
Residual oil in meal
Solvent consumption
2Kg/T (No.6 solvent oil)
Crude oil moisture and volatile matter
Power consumption
Steam consumption
280KG/T (0.8MPa)
Finished meal moisture
13% (adjustable)
Residual solvent in finished meal
300PPM (qualified detonated eperiment)
6. Professional Advice For Peanut Oil Solvent Extraction Processing Equipment
Please kindly inform us your required daily capacity, treated quantity, raw material, covering space and related data,so that we can make flow chart production line for you as your requirement. we will stand at your point to suggest low cost and suitable production line for you. Sincerely want to cooperate with you.
Company Information
LDLD&Oil Machine Co.,Ltd is a large-sized joint-equity enterprise which specialize in producting edibl oil mechanical equipment andit is aslo a group enterprise integrating scientific research, manufacturing,sales as one.
Our products are exported to more than 30 countries,and regions such as Russia,India,South Afica, Ukraine, Nepal,Indonesia and so on.
Deliver goods
Contact us
If you want to learn more or purchase the equipment, please send the enquiry to me.
In order to obtain high effective cleaning, ensure good work condition and production stability, high efficient
vibration screen was used in the process to separate big and small impurity.
Suction type gravity stoner removing machine was applied to remove the shouLDr stone and earth, and
magnetic separation equipment without power and exhaust system were used to remove iron.
Dust removing wind net is installed. soybean oil machine
Peanut Oil Solvent Extraction Processing Equipment is a crushing machine equipment that use the double tooth roller for granular material on two consecutive crushing processing,in order to meet the requirement of process.This Peanut Oil Solvent Extraction Processing Equipment - Crusher Machine is suitable for the crushing processing of soybeans,peanuts and soybean meals and etc.
If you have any demand about microwave drying equipment and edible oil refining equipment, pls feel free contact us any time.
LD Miss Candy
Skype: leaderfoodmachine9
Mobile: +86 18363700691 (Also WhatsApp & Wechat)
Email: firstname.lastname@example.com
Shandong Leader Machinery Co.,Ltd.
Tel:+86 0531 85064681
Fax:+ 86 0531 85064682
Skype: taishan0072
What'sApp:+86 15315573781
Email: firstname.lastname@example.com
Address: No. 225, Huangqiao Village, Beiyuan, Tianqiao District, Jinan, Shandong, China
At Shandong Leader Machinery Co.,Ltd, we have one single goal in mind: to make you a satisfied customer. That single focus, driven from every aspect of the company's operation, is the key to our ongoing success. If you're a satisfied customer, you'll come back to us when you have additional Machine needs in the future, and you'll tell your friends about us. Then if we can make them satisfied customers, the cycle continues.
——————————————————————Wendy Yao Director
Contact Us
- Expeller Pressed Machine
- firstname.lastname@example.com
- AddressAddress: No. 225, Huangqiao Village, Beiyuan, Tianqiao District, Jinan, Shandong, China
- Phone(Working Time)Tel:+86 0531 85064681
- FaxFax:+ 86 0531 85064682
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text:
Our infatuation with University of California pole vaulter Allison Stokke was real at one time, but it seems so childish these days. Simply put, we're over you, Allison. We've moved on (the restraining order helped). Yes, new romance is in the air: Meet Jennifer Mueller, a freshman sprinter at USC who has absolutely no chance of going to the Beijing Olympics, but whom we'll be watching closely anyway. Do me a favor and never malign track in my presence again.
I think I speak for everyone when I thank Busted Coverage for their new feature, The 2008 Olympics of Hot College Athletes, which featured Jennifer this week and should be a fine addition to our summer. It's good to see something on another site that I can totally get behind.
I know the question you're asking now is, just how good is Mueller in the sprints? She specializes in the 200 and 400 meter dashes, where it appears that she's never finished higher than fifth in any finals. But her times aren't bad, I suppose. Oh, and this will shock you: She's majoring in public relations.
Enjoy the photos while you can, folks. Only a matter of time before her father removes them.
2008 Olympics Of Hot College Athletes [Busted Coverage]
USC Track & Field Official Site


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I have never been a faery kind of gal and I wouldn't have picked up this book if it weren't for the "blurb" from Rita Gelman, author of one of my favorite books, Tales of a Female Nomad. Thank goodness – or thank the faeries! – that I did! Faery Tale is a magical romp that will make you look at the world, both that which we can see and that which we can't always prove, with brand new eyes. I can't wait for my daughter Maggie to read this beautiful travelogue one day….
Searching for faeries isn't your run-of-the-mill adventure – how did you get started on this whimsical journey?
I was working full-time in New York City as a book editor when my father passed away; at the same time, there was a woman [Raven Keyes] living in my building who was a very spiritual lady. She loved coming to my apartment because she said it was filled with faeries. At first I thought she was one basket short of a picnic. Then I started thinking that isn't it so amazing that there's this woman in her mid 50s who still believes that faeries exist, while the rest of us have relegated the belief to the nursery.
At the time, I was an editor and started looking around to find a writer who may be interested in writing a memoir to prove the existence of faeries from a skeptical perspective. Then one of the literary agents I was talking to said she thought I should write the book.
One of the things I write about in Faery Tale is my father, who was a brilliant storyteller and also a professor at Cornell University. He used to teach creative writing but he himself could never write. It killed him that he could never produce, that it was never good enough to show to anyone. He'd always tried to encourage my writing. Like my dad, I thought I could be a supporter of other people who were writers, but it wasn't something I was capable of doing. Until he passed away… and then I had all these emotions bubbling up about life, death and the sense of enchantment that we lose by grief and devastation and disaster. I wanted to reclaim the childlike possibility and magic and wonder. That's ultimately what sent me out into the field looking for faeries.
While you're searching for faeries, it also seems to be a symbolic quest for meaning in your life. How did the whole experience of researching the book and experiencing a search for faeries change you?
Because I was living so much in my head and such a skeptical and logical thinker, when my father passed away I didn't have much to cling to in terms of my belief of life after death. When I left on my journey, researching faeries was an entry way to give the world beyond an opportunity. If I could find evidence of something as preposterous as faeries, then there was the possibility of everything else. As I was walking the hills and swimming in the Irish Sea and sitting in these ancient ruins, I was also searching to come to terms with the sudden and unexplained death of my father. I was looking for closure. Like so many of us, I was on this journey, seeking as a broken person to heal and become whole. I hoped that I could discover something of meaning. What I really didn't know was that it was absolutely going to change my life utterly and completely.
I went from working 12- to 15-hour days in a cubicle in Manhattan to being able to sit at my desk in Charleston, South Carolina and apply a nice mud mask while I work on my next writing assignment.
I found closure, but healing is something that is a lifelong effort. Losing the important people to us, our parents, always makes you feel like you're half an orphan. You still miss that person every day. In having encounters that I couldn't necessarily explain and going through all the events I went through in Faery Tale, it did give me the seeds of trust that I needed to think that maybe there is something else out there. Maybe [my dad's] not gone forever; he's just in a different place.
One of the memoir's themes is your hope that we treat the planet and all living beings with more respect. Can searching for faeries help us be more attuned to the natural world?
Yes. Absolutely. The ancients believed that the earth was imbued with a sense of enchantment – that it wasn't just a tick tock of the sun that caused our seasons to change, but that there was a deeper magic to our existence. And that's what a search for faeries is all about – looking at the world around us on a daily basis. No matter where we live, we are here now and we have a responsibility to take care of this creation every day. A lot of us get lost in our 9-5 and get disillusioned by the perceived darknesses around the world. One of the messages of the book is that we have got to start focusing on treating the planet well. When we compost, turn off the lights, start recycling, stop using so much water… when we start treating each other kindly, it makes a huge difference, and there's a ripple effect. A lot of people get caught up in the idea that I'm some zany woman looking for faeries… How droll! Searching for faeries in the English countryside! But really, I want to inspire women to wake up to magic in their daily lives and stay connected to how we can live better on this planet. I'm trying to get people to open up to the fact that just because you believe in the rediscovery of enchantment, just because you want to chase a childhood belief, you're not doing something foolish.
Do you have any other faery journalism trips planned?
Raven and I are hosting a retreat to Glastonbury, England in June. There are still some openings but we want it to be an intimate retreat. The process of deciding to do it was a personal one for us because of everything we experienced. We have special friendships with all of the people that the women will be meeting. We're opening a very intimate world to them so wanted to keep it small.
There's such a community springing up around the book… which is really lovely!
Read more in Women's Adventure Magazine.


text:
Abidjan, Ivory Coast: Two survivors of the New Year's stampede in Ivory Coast that killed 61 people say barricades that were set up unofficially created the crush of thousands of people who were leaving a fireworks display.
The two survivors, who are hospitalized at Cocody Hospital, said on Wednesday that after the fireworks they were prevented from moving along the Boulevard de la Republic by wooden barricades. Newspapers in Ivory Coast have speculated that the roadblocks were set up so pickpockets could steal money and mobile phones.
Ivory Coast President Alassane Ouattara, who declared three days of national mourning starting on Wednesday, has ordered an immediate investigation into the causes of the stampede. He said the government would open a crisis center to help families find missing people and to take testimony from witnesses.


text:
Before I get into what I want to say, I also want to say that I plan to attend the screening of the film Zen Noir on the evening of Saturday September 23 (I'm trying to find the show times) at the Westside Pavillion in Los Angeles. If that's any incentive for anyone to show up, I don't know. I hope it's not incentive to stay away! Feel free to come up and say "hi" if you're there. But if you were not at our monthly one-day Zazen at the Hill Street Center in Santa Monica which also takes place on Saturday September 23rd (see the link to your right for details), know that I will be secretly wondering why you came to the movie but not to the Zen sitting. But I won't say anything, so don't worry.
I just got back from Japan this afternoon. The big news over there apart from the impending nomination of a new Prime Minister is all about Shoko Asahara, former leader of the Aum Shinrikyo (Supreme Truth) cult, the guys who gassed the Tokyo subway system in the name of Buddhism in 1995. Asahara recently lost his final appeal against the death sentence he received a few years ago (2004, I think) for his role in instigating mass murder (12 people died and thousands of others were affected by the gas, additionally 7 others died in a practice run for that attack in the city of Matsumoto in 1994). Throughout the trial, Asahara refused to speak in his defence, or, to speak at all, save for the cryptic statement, in English, "I can speak a little." This is the kind of English phrase Japanese kids learn in grade school, the way I can say, "Je parle un petit peux de Francais" even though I don't.
Amazingly enough, Asahara still has followers. The group has changed its name to Aleph and disavows its former leader, though they still consider him a "genius of meditation" whatever that means. There is a lot of worry in Japan that, once Asahara's death sentence is carried out, his remaining followers may stage some kind of revenge attack. This is probably a legitimate concern, though the cult is not nearly as large and well-funded as it was 11 years ago.
The interesting thing to me was one particular guy who kept showing up every time the TV news ran a story about Aum. He's a funny lookining guy, tall and skinny with long hair dyed platimum blond and the kind of scraggly beard George Harrison has on the cover of the All Things Must Pass album. He always dresses like a hippy refugee from Woodstock and sometimes wears what appears to be a skirt, although the skirt looks more like hippy-wear than something a cross-dresser might outfit himself in. This guy is some kind of expert in all things related to Aum Shinrikyo. He's apparently been studying them for quite a number of years and has been sitting in on most of Asahara's trials.
What stuck me was that, while a whole lot of "respectable society" types like doctors, scientists and lawyers, are members or ex-members of Aum, this guy who is an obvious weirdo knew enough to stay away from them. I think this is important. People who are able to be themselves the way this comentator is seem far less likely to be taken in by people like Asahara and his ilk.
Some folks in Japan are concerned that Asahara hasn't had a fair trial. They insist that he is mentally ill and that this should be taken into consideration. Of course he is mentally ill! What worries me is that he is far from the only mentally ill person on this planet who is taken seriously as a guru by the kind of people who take gurus seriously. It often seems like signs of mental illness are taken by way too many people as evidence of Enlightenment. This is the same kind of thinking engaged in by the guys who wrote the book Zig Zag Zen which postulates that being stoned on acid is the same as Enlightenment. This is one of many reasons why I do not believe in that kind of Enlightenment.


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NASHVILLE, Tenn. — Gregg Williams thanked NFL Commissioner Roger Goodell for reinstating him and he also apologized while taking "full responsibility" for his role in the New Orleans' bounty scandal.
The NFL reinstated Williams on Thursday morning, and the Tennessee Titans hired him as a senior defensive assistant.
"I take full responsibility and apologize for my previous actions, and I've used this year to reorganize my life and put focus on positive energy and positive ways to inspire and coach and motivate in this profession," Williams said, reading from a statement.
"I'm grateful for this opportunity."
The league issued a statement saying that Goodell cited several reasons for reinstating Williams, including Williams accepting responsibility for his role in the bounty program, his commitment to never be involved in any pay for performance system and pledging to teach safe play and respect for the rules.
"The commissioner emphasized that Williams must fully conform to league rules and will be subject to periodic monitoring to confirm his compliance," the NFL said in its statement.
Williams, suspended indefinitely last March, is the last person involved in the scandal to be reinstated by league. New Orleans coach Sean Payton had his suspension lifted on Jan. 22.
Saints general manager Mickey Loomis was suspended for eight games and assistant head coach Joe Vitt for six. Four current or former Saints players were also suspended after an investigation found the club had a performance pool offering cash rewards for key plays, including big hits. The player suspensions eventually were overturned.
Williams coached for the Saints between 2009 and 2011 and was hired as defensive coordinator by the St. Louis Rams in January 2012 before being suspended. Williams had been free to look for a new job in the NFL since the playoffs started, and now he is returning to the team where he got his start in the league back in 1990.
Titans coach Mike Munchak pointed out he has known Williams since 1990 when he first joined the then-Houston Oilers as a quality control assistant. Munchak spent the past month trying to figure out how to improve his defensive coaches, and he said he called Goodell for a long talk on the details of the bounty situation and Williams' status.
"He knows changes have to be made in the way he's done things in the past," Munchak said of Williams. "I think we're on the same page. I think we're excited about the opportunity."
Williams is here on a one-year contract, and he reported for work Thursday morning. He said he knows he has to work to change how people perceive him as a coach.
"I understand and respect the game an awful lot, and the past is the past and what I'm talking about right now is creating a resume from this day forward," Williams said.
How well this move works remains to be seen, but Munchak faces a must-win situation going into his third season as head coach.
The Titans missed the playoffs in his first season on a tiebreaker in 2011 before slumping to a 6-10 record in 2012. Fans have not been happy that Munchak has kept Jerry Gray as his coordinator after a season when Tennessee set a franchise record by allowing 471 points, gave up at least 30 points in seven different games and ranked 27th in yards allowed.
Munchak previously made only one move on his defensive staff, firing linebackers coach Frank Bush and moving Chet Parlavecchio from assisting with special teams to linebackers coach.
Williams will be working with Gray, the same man he took with him to Buffalo when he was hired as the Bills head coach in 2001 after four seasons as Tennessee's defensive coordinator under then-coach Jeff Fisher. Gray also worked with Williams at the Washington Redskins between 2004-07 before Williams worked with the Jacksonville Jaguars in 2008 and then with the Saints.
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