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Ever since I saw a really cool picture of a heavily distressed wooden hanging in someone's office, I have wanted one of my own. So when I found a huge - and very heavy - fence panel in a neighbor's trash last year I dragged it into my car and drove home with it hanging out of my open trunk. Then it sat. And sat. Last week when I realized Memorial Day was upon us I thought it would be a good time to make good on my vision. I looked and looked for my inspiration photo but I could not find it anywhere. Not on Pinterest nor in my stash of photos that I used to save before Pinterest. But I made it anyway, by memory.
Now you can make one too! All you have to do is find a fence. Or a pallet. Or any found wood. Hopefully you wouldn't have to actually BUY wood.
Here's how to do it.
Take your fence apart. A hammer and a pry bar are very helpful here.
The math goes like this. Measure height of flag and divide that measurement by 13. That is how deep each strip will be.
The blue stars section begins above the 6th stripe from the bottom.
The right border of the blue section looked like it was a little over 1/3 the width of the flag. Mark that off.
Measure the stars area. The height divided by 9 is how deep your rows for the stars will be. The width divided by 6 is how wide the area will be for the rows that have 6 stars.
Mark off your rows of 6 stars and then mark your rows of 5 by placing the stars in between the spacing of the rows of six.
I made a stencil to get the right size of star then traced where each star would go.
****Guess what? I made another flag and another tutorial! If you are confused by these instructions, it might help if you read through the new one. Who knows???? you can connect HERE
Paint your entire flag. I used Annie Sloan Chalk Paint in Emperor's Silk, CeCe Caldwell Vintage White, and American Craft Paint in Mercurial Blue. I painted it fully because I wanted the distressing to take of the top and to have paint remaining in the lower areas. If you just paint wash you get the opposite effect.
Then get your power sander out and get busy making it ugly. I think I took off at least 1/2 of the paint, maybe more.
I waxed it with CeCe Caldwell's Light Antiquing Wax and then 2 heavy coats of Minwax. I used Minwax for this because I wanted a very hard wax finish, and because I wanted to save my more expensive waxes for furniture and projects where I'm more particular about the wax.
After you have rubbed out your wax, you are all done!
Put it out on your porch and have a moment of thanks for Veterans of all ages.
Make something wonderful today!


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North Wales Climbs covers the best climbing from the whole of this huge and varied area including all the routes from the 2010 publication North Wales Classics, only with expanded descriptions and much bigger photo-topos plus many additional crags.
The book spans the major mountain crags from Llanberis Pass, to Cloggy; and from Ogwen to the Carneddau. It also includes the Llanberis Slate quarries, Tremadog, the Moelwyns, the Gwynant Valley, Mid-Wales, Gogarth and the Ormes of Llandudno.
As is normally the case with the selected Rockfax guidebooks, the choice of what to included is based as much on the crag it is on as the route itself. If we include a crag then we tend to include a good selection of routes on that crag.
Rockfax App Version
The information is available on the Rockfax App via the Download tab on the Crags tab. The app version has been updated to include almost complete coverage of the North Wales Slate Quarries and geo-located maps for the rest of the package.
More information on the App here.
Crags included
Links take you to the correct part of the Rockfax Route Database. Crags in bold are additional to the North Wales Classics book.
Slate Quarries - Bus Stop, Dali's Hole, California, Australia, Serengeti, Rainbow Slab, Vivian Quarry (Note - The app version contains almost complete coverage of the Slate Quarries. The printed book is selected climbs only).
Llanberis Pass - Craig Ddu, Clogwyn y Grochan, Carreg Wastad, Dinas Cromlech, Scimitar Ridge, Dinas Mot, Clogwyn y Ddysgl, Cyrn Las, Cwm Glas Bach
Clogwyn Du'r Arddu
Lliwedd and Gwynant - Lliwedd, Clogwyn y Wenallt, Clogwyn y Bustach
Ogwen - Tryfan, Glyder Fach, Gribin Facet, Cwm Cneifion, Cwm Idwal, Braich Ty Du, Carnedd y Filiast
Carneddau - Craig Lloer, Carreg Mianog, Craig yr Ysfa, Craig yr Ogof, Lech Ddu
Tremadog - Cwm Silyn (Craig yr Ogof), Craig y Gesail, Craig y Castell, Pant Ifan, Bwlch y Moch, Carreg Hyll Drem
Betws y Coed and theMoelwyns - The Moelwyns, Craig y Tonnau, Carreg Alltrem, Clogwyn Cyrau, Clogwyn yr Eryr
Gogarth - North Stack and Main Cliff, South Stack, Holyhead Mountain, Rhoscolyn
Ormes - Upper Pen Trwyn, Lower Pen Trwyn, Castell y Gwynt, Castle Inn Quarry, Penmaen Head
Mid-Wales - Simdde Ddu, Y Grisiau, Llechau Mawr, Barmouth, Craig Cywarch, Gist Ddu, Cadair Idris
Access Issues for North Wales
- El Chorro and Bolt Fund Donations (Sep, 2019)
- Llanddulas Cave Parking (Nov, 2013)
Rockfax Donations
Rockfax make a donation from each copy sold from this web site to the North Wales Bolt Fund.
Please see here for further information on donations.
One Review for North Wales Climbs
Ah.. at last, Cystitis gets E6 ..

subset: commoncrawl


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Jacopo Candotti-Prisma Oro Door Handle
At Design Interviews
Interview with Jacopo Candotti : Frank Scott: What is the main principle, idea and inspiration behind your design?. Jacopo Candotti : We wanted to give the door handle a nature-inspired, sculptural form. Our aim was to transform an emotion, a material, and a texture into a spontaneous and durable shape. .Frank Scott: What has been your main focus in designing this work? Especially what did you want to achieve?. Jacopo Candotti : Our goal is to create an innovative handle through a new decorativism that combines the sculptural and functional aspects of form. .Frank Scott: What are your future plans for this award winning design?. Jacopo Candotti : We are planning to expand our functional sculpture collections every year. We will give priority to materials and shapes that create a unique atmosphere. As for the Prisma door handle, we will further develop the existing color ranges. .Frank Scott: How long did it take you to design this particular concept?. Jacopo Candotti : The design and production of the Prisma door handle took about 6 months. .Frank Scott: Why did you design this particular concept? Was this design commissioned or did you decide to pursuit an inspiration?. Jacopo Candotti : We actually followed an inspiration. .Frank Scott: Is your design being produced or used by another company, or do you plan to sell or lease the production rights or do you intent to produce your work yourself?. Jacopo Candotti : Every item created in our laboratory is designed exclusively by us. .Frank Scott: What made you design this particular type of work?. Jacopo Candotti : We designed this door handle because we believe it is an important furnishing accessory, a special piece of furniture that can enhance the environment and even the quality of life. .Frank Scott: Where there any other designs and/or designers that helped the influence the design of your work?. Jacopo Candotti : Many 20th century Western artists believed in the idea that they should not invent anything in their work as they were creators of copies of nature. Our creations are inspired by the art and architecture world. .Frank Scott: Who is the target customer for his design?. Jacopo Candotti : Our works are aimed at a niche clientele, and, even more so, to anyone who understands the importance of furnishing and research. .Frank Scott: What sets this design apart from other similar or resembling concepts?. Jacopo Candotti : Our project stands out thanks to its unexpected study of shape and innovative finishes we have applied to it. .Frank Scott: How did you come up with the name for this design? What does it mean?. Jacopo Candotti : We chose this name "PRISMA oro" (gold prism) because we were inspired by its geometric shape and finish. .Frank Scott: Which design tools did you use when you were working on this project?. Jacopo Candotti : A white sheet of paper and a pencil. In our laboratory, we created a 3D-dimensional object by using traditional sculpture techniques. Then, we scanned and aligned it to the support so that it become a functional sculpture. The 3D print of the pair of handles was then used as a resin mold with which the foundry could carry out the sand casting. .Frank Scott: What is the most unique aspect of your design?. Jacopo Candotti : The most important aspects of our work is the creation by hand of functional sculptures for spaces, small series that focus on details and personalized finishes. .Frank Scott: Who did you collaborate with for this design? Did you work with people with technical / specialized skills?. Jacopo Candotti : For the creation of this handle, we collaborated with several highly specialized technical laboratories and studios. .Frank Scott: What is the role of technology in this particular design?. Jacopo Candotti : We used technology for the 3D scans, in the fitting of the supports in line with our sculptures, using 3D modeling software, and high-resolution 3D printers. .Frank Scott: Is your design influenced by data or analytical research in any way? What kind of research did you conduct for making this design?. Jacopo Candotti : We did not rely on analytical research, in our design process we seek signature aesthetics in which functionality and sculpture come together to produce an artistic and authentic object. .Frank Scott: What are some of the challenges you faced during the design/realization of your concept?. Jacopo Candotti : We faced many technical challenges. They were necessary to allow us to give the handle unusual and more elaborated shapes. Some of them were the undercuts and elaborate textures. Sometimes, we had to look for new foundries. .Frank Scott: How did you decide to submit your design to an international design competition?. Jacopo Candotti : We decided to present this project because we believe that our work should be enhanced and known as much as possible. We aim to achieve this by offering several fresh and original furnishings. This award allowed exactly this. .Frank Scott: What did you learn or how did you improve yourself during the designing of this work?. Jacopo Candotti : We discovered endless possibilities and techniques to use metals. We also realized there are many things, which can be designed and realized, that don't exist yet. .
Jacopo Candotti-Prisma Oro Door Handle Images:
End of the article, click here to go back to previous page, or alternatively go back to Digital Artists Magazine homepage.
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Australia's participation in WWI had an immense impact on the population. Almost one in five men who went to fight, died. That was certainly the experience in the Wide Bay's tiny farming community of Apple Tree Creek.
When war broke out, 50 farmers were registered in the post office directory. There was also a school, hotel and store. From that community, 77 men volunteered, a substantial proportion of a generation.
Apple Tree Creek chose the Queensland favourite tribute, the soldier statue, to honour its war heroes. The AL Petrie-produced memorial was unveiled on 20 March 1921.
Marble plaques on each side of the plinth on which the soldier stands record the soldiers' names providing a lasting record of the community's involvement. The names of the 15 who died are inscribed on the front panel.
Apple Tree Creek's war memorial, within the community sports ground, has undergone significant restoration. Vandals destroyed the original soldier statue in the mid-1970s. A replica was unveiled in its place in 1999.
Contact email@example.com
07 137468
Find UsBruce Highway
Apple Tree Creek Queensland 4660


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Our teams are working hard every day to help you and our community navigate these challenging times.
During this trying time we're making it easier for you
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5 years of coverage from date of delivery (available at additional cost)
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Awarded most professional service company by united servicers association
Yale is proud to provide top quality service for all our customers.
Installation services available at additional cost. Our installation services include the following:
Installation services not available on all products, please call store for details.
Not just dropped on the curb. We bring the product into your home, remove the old unit and all the packaging, and more.
Need it installed? Whether it's a dishwasher or customizing cabinetry for a new wall oven, we can help.
The largest independent service team in New England with 30 technicians. Every service team member is factory-trained and CORI-certified.


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Windows 10
Magnifier makes part or all of your screen bigger so you can see words and images better.
Turn Magnifier on and off
Press the Windows logo key + Plus sign (+) on the keyboard to turn Magnifier on. Press Windows logo key + Esc to turn it off.
To turn Magnifier on and off using touch or a mouse, select the Start button, then select Settings > Ease of Access > Magnifier , and switch on the toggle under Turn on Magnifier.
You can also turn off Magnifier by selecting the Close button on the Magnifier toolbar.
Zoom in and out and use Magnifier views
When Magnifier is on, zoom in and out by pressing the Windows logo key + Plus sign (+) or Windows logo key + Minus sign (-). You can also zoom in and out using the mouse by pressing Ctrl + Alt and rotating the wheel on your mouse.
You can use Magnifier in three different views: full screen, lens, or docked. To change views, use the Views menu on the Magnifier toolbar.
Full screen view magnifies the entire screen. You won't be able to see the whole screen at the same time, but you'll see parts of it as you move around.
Lens view is like moving a magnifying glass around the screen. You can change the size of the lens in Magnifier settings.
Docked view works on the desktop. In this view, Magnifier is anchored to your screen. As you move around the screen, parts of the screen are magnified in the docking area, even though the main part of the screen is unchanged.
Change Magnifier settings
Magnifier includes different settings to help suit your needs. To get to them, select the Start button, then select Settings > Ease of Access > Magnifier . You can also press Windows logo key + Ctrl + M or select the Settings
Here are the Magnifier settings that you can change:
- Change zoom level: Changes the default amount of magnification when you turn on Magnifier.
- Change zoom increment: Changes the amount by which Magnifier zooms in and out.
- Start Magnifier after sign-in: Turns on Magnifier automatically after you sign in to your PC.
- Start Magnifier before sign-in for everyone: Turns on Magnifier for everyone before they sign in to your PC.
- Collapse Magnifier to a floating transparent magnifying glass: Collapses the Magnifier toolbar to a transparent magnifying glass icon. To show the Magnifier toolbar, select the magnifying glass icon.
- Smooth edges of images and text: Makes the edges of magnified images and text appear smooth when you zoom in.
- Invert colors: Reverses the colors on the screen, which sometimes makes text easier to read.
- Choose Magnifier view: Selects the default view (Docked, Full screen, or Lens) that Magnifier uses when you turn it on. If you select Lens view, you can also change its size.
Use Magnifier with a touchscreen
Here are some tips on how to use Magnifier with a touchscreen:
- To zoom in and out, tap on the plus (+) and minus (-) symbols on the corners of the screen.
- To move around the screen, drag along the borders of the screen in full screen view.
- To instantly zoom out and see where you are on the screen, tap with one finger on opposite borders of the screen simultaneously.
- To close Magnifier, tap the Close button.
Use Magnifier centering mode
To reduce the amount of distracting movement on your screen, Magnifier can now stay centered on your mouse cursor. To enable this, select the Start button, then select Settings > Ease of Access > Magnifier > Keep the mouse cursor > Centered on the screen.
Magnifier keyboard shortcuts
For a full list of Magnifier keyboard shortcuts, see Windows keyboard shortcuts for accessibility. The full list of keyboard shortcuts is also available in Magnifier settings.
Windows 8.1
Magnifier is a useful tool that enlarges part-or all-of your screen so you can see the words and images better. It comes with a few different settings, so you can use it the way that suits you best.
Using Magnifier
You can open and close Magnifier quickly so it's handy when you need it and it's out of your way when you don't.
To open Magnifier using a keyboard
- Press Windows logo key + "+" (plus sign).
- Magnifier will open in Full-screen view unless you change the settings.
To open Magnifier using touch or a mouse
- Swipe in from the right edge of the screen, tap Settings, and then tap Change PC settings.
(If you're using a mouse, point to the upper-right corner of the screen, move the mouse pointer down, click Settings, and then click Change PC settings.)
- Tap or click Ease of Access, tap or click Magnifier, and then move the slider under Magnifier to turn it on.
- Magnifier will open in Full-screen view unless you change the settings.
To close Magnifier
To exit Magnifier quickly, press the Windows logo key + Esc. You can also tap or click the magnifying glass icon , and then tap or click the Close button on the Magnifier toolbar.
If you want to have Magnifier always at your fingertips, you can pin it to the Start screen or taskbar.
Some people want to change the clarity or size of the words and images on the screen. If this is what you want to do, you can use the app to zoom in on a page or change your screen resolution. For more info about changing your screen resolution, see Get the best display on your monitor.
Changing Magnifier views
If you're using a mouse, you can use Magnifier in a few ways, depending on how you like to work: full-screen, lens, and docked. Try them all to find out which one you prefer.
- Full-screen. In this view, your entire screen is magnified. You probably won't be able to see the whole screen at the same time when it's magnified, but as you move around the screen, you can see everything. If you have a touchscreen, Magnifier will display white borders around the edge of your screen. Drag your finger or mouse along the borders to move around the screen.
- Lens. In this view, when you move around the screen, it's like moving a magnifying glass around.
- Docked. Docked view works on the Windows desktop. In this view, a magnifier is docked to a portion of your screen. As you move around the screen, parts of the screen appear magnified in the docking area, even though the main part of the screen is unchanged.
Customizing Magnifier
You can change the way Magnifier works. For example, you can use the zoom buttons (
- Swipe in from the right edge of the screen, and then tap Search.
(If you're using a mouse, point to the lower-right corner of the screen, move the mouse pointer up, and then click Search.)
- Enter Magnifier in the search box, and then tap or click Magnifier.
- Go to the Windows Desktop and click the Magnifying glass .
- Click the Options button .
- Do one or more of the following:
- Use the slider to choose a zoom increment. The percentage you choose here will be the increment by which Magnifier enlarges the screen when you press the zoom in button .
- Select the Turn on color inversion check box to reverse colors on the screen. Sometimes reversing colors makes text easier to read.
- Select a check box to choose how Magnifier focuses. Magnifier can follow your mouse, the insertion point, or the keyboard.
- Use the slider to choose a zoom increment. The percentage you choose here will be the increment by which Magnifier enlarges the screen when you press the zoom in button
When you open Magnifier, the Magnifier toolbar appears briefly. It quickly gets out of your way, but you can display it again by clicking the magnifying glass icon on your screen or the Magnifier icon on the taskbar.
Using Magnifier with touch
You can use Magnifier with a touchscreen to perform a variety of tasks:
- Zoom in and out by tapping on the corners.
- Move around the screen by dragging along the borders.
- Exit Magnifier by tapping the "X."
- See where you are on the screen by tapping with two fingers on opposite borders.
Windows 7
Magnifier enlarges different parts of the screen and is part of the Ease of Access Center. To open it quickly, click Start, and then type Magnifier.
You can also change the screen resolution, which adjusts the clarity, size, and amount of things that fit on your computer monitor. To learn more about adjusting the screen resolution, see Getting the best display on your monitor.
If you want to have Magnifier at your fingertips, you can pin it to the taskbar.
To exit Magnifier, press the Windows logo key
There are three Magnifier modes:
- Full-screen mode. In full-screen mode, your entire screen is magnified. Depending on the size of your screen and the zoom level you choose, you might not be able to see all of the screen at the same time.
- Lens mode. In lens mode, the area around the mouse pointer is magnified. When you move the mouse pointer, the area of the screen that's magnified moves along with it.
- Docked mode. In docked mode, only a portion of the screen is magnified, leaving the rest of your desktop unchanged. You can then control which area of the screen is magnified.
Full-screen mode and lens mode are only available as part of the Aero experience. If your computer doesn't support Aero, or if you're not using an Aero theme, Magnifier will only work in docked mode.
Watch this video to learn how to make items on the screen appear bigger (1:56)
To make items on the screen appear bigger
- Open Magnifier by clicking the Start button , clicking All Programs, clicking Accessories, clicking Ease of Access, and then clicking Magnifier.
- On the Views menu, click the mode that you want to use.
- Move the pointer to the part of the screen that you want to magnify.
When you're using full-screen mode, you can quickly preview your entire desktop by clicking the Views menu, and then clicking Preview full screen.
For a list of keyboard shortcuts that you can use with Magnifier, see Keyboard shortcuts.


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Wednesday, August 15, 2012
a common thread
A group of members from the Cincinnati Modern Quilt Guild is taking part in an exhibition of selected works titled "A Common Thread." If you are in the Cincinnati area, please join us tomorrow, August 16 from 5-7 pm, for the opening at the Global Novations Art Gallery.
I've been working with local curator Steven V. Clark for a few months on this project and it will be great to finally see it all come together. It's always a challenge to put these things together; Steven made the final decision on what works were selected, and then it was my job to coordinate everything else. And it's always a lot of work, from notifying everyone, to organizing the pick up and delivery of the quilts to the gallery space, and not to mention hand-sewing all of those sleeves (which is definitely not one of my favorite things to do), but it's always worth it in the end. I have a few works in the show, including my Pinwheel Spinning Around quilt, shown above. I'll be sure to take photos of the exhibition and share them with you all here.
Hope to see some of you tomorrow evening, as well!
Posted by Heather Jones at 7:29 PM
2 comments:
- Jean(ie) said...
how cool! Take photos... I wish I were there.
- August 15, 2012 at 9:21 PM
- Cheryl Arkison said...
A lot of work! Congrats.
- August 16, 2012 at 6:37 AM
Subscribe to: Post Comments (Atom)


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From February 03, 2020 until February 14, 2020 Save to calendar


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Photo by Kevork Djansezian/Getty Images
Groupon's earnings are out, and the market likes what it sees.
The stock jumped 15% in immediate reaction to the news.
Here's the key numbers:
- Revenue: $601.4 million versus expectations of $588.92 million.
- EPS: $0.03 which is exactly what analysts were expecting.
- Q2 guidance: $575-$625 million versus $616.14 million expected.
In the earnings release, Groupon reported that its International business continues to be weak, but its North American business is offsetting that weakness.
Here's some data points from Groupon:
- Revenue increased 8% to $601.4 million in the first quarter 2013, compared with $559.3 million in the first quarter 2012. North America revenue growth of 42% was offset by a decline of 18% in the International segment on a year-over-year basis.
- "We had record mobile performance as 45% of our North American transactions came from mobile in March, and more than 7 million people downloaded our apps in the quarter."
- Operating income was $21.2 million in the first quarter 2013, compared with $39.6 million in the first quarter 2012. Operating income increased $34.0 million compared with fourth quarter 2012.
- Operating cash flow for the trailing twelve months ended March 31, 2013 was $191.9 million. Free cash flow, a non-GAAP financial measure, was negative $5.7 million in the first quarter 2013, bringing free cash flow for the trailing twelve months ended March 31, 2013 to $94.7 million.
- Customer spend: Trailing twelve month billings per average active customer decreased to $138 from $144 in the fourth quarter 2012, related primarily to seasonal strength in the fourth quarter holiday period.
- Active customers: Active customers, or customers that have purchased a Groupon within the last twelve months, grew 13% year-over-year, to 41.7 million as of March 31, 2013, comprising 18.2 million in North America, and 23.5 million in International.
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Gary Jackson's acceptance remarks following Colorado Bar Association honor
Editor's Note: Following are the remarks that attorney Gary Jackson delivered after receiving the Colorado Bar Association's highest honor, the Award of Merit:
Thank you for this special honor. I did not want this to be like the Academy Awards but I have been touched in a positive way by so many people in the profession that I must give thanks and recognize those who have supported me, but more important, provided a helping hand in my 41 years of practicing law.
First: The family table. My Dad and Mom; Uncle Art, who flew in from Oakland, Calif.; Uncle Warren and his friend, Sondra; Minnie Jackson, mom's best friend of 70 years; Michael, my son; my wife, Regina, the love of my life. Also, I would like to recognize my daughter, Tara, brother and sister who could not attend the event but said that I was her hero.
Second: The table with my office and support staff. My partner, Michael DiManna. We have been partners for 35 years. I will not identify each of them, but they know how important each is to my success.
Pictures from the award dinner
Third: My Sam Cary Bar Association family. This group of extended family members allowed me to be a leader for the first time in the practice of law. In 1971, I was one of the founders of the Sam Cary Bar Association. From that leadership effort, other specialty bars followed: the Women's Bar in 1976, the Hispanic Bar in 1977, the Asian Pacific Bar Association in 1991 and others. This is a special night for the Sam Cary family: One of our former presidents, Cheryl Rowles-Stokes, was appointed to the Arapahoe County County Court. She is the first African-American woman judge in Arapahoe County.
Thank you to the selection committee members for honoring me with this award.
Congratulations to the 61 previous award recipients. I have received beautiful letters of
welcome to this select group from many of the former recipients. A warm thank-you to Brooke Wunnucke, a recipient in 1999, who is 93 years of age and a role model for me for 40 years, who cannot be here but sent me a lovely letter of congratulations. Brooke and I were deputy District Attorneys together in 1972. Thank you to another mentor, Don and Mary Hoaglund, joint recipients of the award in 2003 and my neighbors on Garfield Street for 20 years.
Thank you to all those who have sent me cards, letters and emails of congratulations. There have been several dozen emails who said that they could not attend but are present in spirit. Lastly, thank you to all who are attending tonight to celebrate my 41 years of practicing law. Thank you to friends of more than 40 years from the Denver D.A.'s office, like Jack and Jackie Rotole, who have bought tables and also to my friends from the American College of Trial Lawyers, ABOTA, CTLA and the Colorado Criminal Defense Bar who are here tonight to celebrate this special night.
My partner, Michael DiManna, and former partner, Neeti Pawar, will be buying a lot drinks at the after party in the bar for these mutual friends. Thank you in advance for paying the tab.
This has been a great journey for me. I would like to talk about some of my memories of the legal landscape of Colorado and how special it has been for me and my family.
Some would say that I entered the practice of law with a bang. I graduated from the University of Colorado of School of Law in 1970. It was an exciting time: The nation was dealing with the Vietnam war; the Black Power Movement was impacting all aspects of life; we were listening to the music of James Brown (I am Black and I am Proud), the Fifth Dimension (The Age of Aquarius) and our local groups, Earth Wind and Fire and Freddi-Henchi; eating lunch at M & D's with friends and opposing counsel. In the legal arena, the death penalty was declared unconstitutional–Furman vs. Georgia.
In July of 1970 when I was hired by the Denver District Attorney's Office, I had a 4-inch Afro hairdo, a brand new purple Dodge Challenger with a black racing stripe on the hood and several three piece suits. You guessed it: "The Mod Squad" was my favorite TV show.
The first helping hand that I received in the practice of law came from Denver D.A., Mike McKevitt. He hired me–I was not in the top 10% of my graduating class. Upon hire, there was a photograph of me with several new colleagues in the Rocky Mountain news, with my 4-inch Afro. Some people liked it. Some did not. A Colorado Supreme Court justice commented in an editorial that my appearance did not represent the dignity of the office of District Attorney. I guess he was talking about my hair and not my color; in fact, I was the only Black prosecutor in the state. In rebuttal, my mother wrote the Supreme Court justice a letter praising my abilities. To his credit, he invited Mom and me to lunch and we became friends and I have had the pleasure of representing members of his family.
Mike McKevitt hired me on his staff to prosecute DUI cases in Denver County Court where I met the likes of the great Al Zinn, king of the DUI defense lawyers, Irving Andrews, the great African American lawyer in Colorado for several decades, the Lozow brothers, and Norton Frickey, who became more famous for his production of ads for lawyers than handling traffic cases. By hiring me this was the opportunity that I took to demonstrate that I could do the job.
During my early years as a Deputy D.A., I received a helping hand from many. Judge Zita Weinsheink, the first woman judge in Colorado, Judge Irving Ettenberg, and Judge Orrelle Weeks, the first woman judge on the Denver Juvenile Court bench, each helped me daily with my trial skills, always providing me with constructive comments on how to be a better trial lawyer. I will always appreciate those times after a trial and a verdict when the judge would tell me what I could have done differently or more effectively. But, it was not only me, those judges were giving the same advice to the young public defenders.
Dale Tooley became the D.A. in Denver in 1972. He provided me with the next helping hand by appointing me as one of his chief trial deputies at the ripe age of 27. That was a thrill. At 27 I was prosecuting first degree murder cases against legal legends like Rollie Rogers, Hon. John Kane and Tom May. On the community side, Dale Tooley was my sponsor to be the first black member of the Denver Athletic Club. It is hard to believe now that 40 years ago, the DAC only had white Protestant members. But socially that membership was the opportunity for me to mingle and socialize with the power brokers of the Denver community. Marshall Fogel, the first Jewish member, and I would sit in the steamroom and talk about opportunities available to us.
It was during this same time period, eight black attorneys formed the Sam Cary Bar Association. Kudos to those founders, Hon. Raymond Dean Jones, who rose through the judiciary to the Colorado Court of Appeals; Norman Early who became our Denver District Attorney; Dan Muse, who became our Denver City Attorney; Hon Alfred Harrell, currently, a Denver County Court judge, but nationally known for his spearheading the Inns of Court programs; Phillip Jones, a diplomat in the U.S. State Department for more than 20 years in
countries across the world; and Marilynn Cason, the first African-American lawyer hired on 17th Street with Sherman & Howard in 1969. We were a talented group of lawyers who gave each other a hand and have reached our hands out to many to make a better Bar in Colorado.
Two of the founders, Billy Lewis and King Trimble, have passed, but I know that they are smiling down and saying "Way to go, Gary."
The next helping hand was in 1974, when U.S. Attorney Jim Treece approached me and offered me a job as an Assistant U.S. Attorney. Once again I was the only person of color on the staff. The best decision that I made was to say yes and to request that I be assigned to work in the Civil Division of the U.S. Attorney's Office where I handled the defense of Federal Tort Claims Act Cases, Land Condemnation and EEOC cases. At the age of 29, I was handling multi-million dollar cases defending the U.S. Government in lawsuits and was recognized by U.S. Attorney Edward Levi for my trial work in defending the F.B.I. in a Bivens case. For that case, I received a Special Commendation from the U.S. Attorney General of the United States.
The U.S. Attorney's Office was the opportunity for me to show that I could try a civil case and perform at a high level in the federal courts.
In 1976, the next helping hand came from a group of young supremely talented lawyers in private practice, Michael DiManna, Spike Eklund and Gene Ciancio. They wanted to have the premier small law firm in Colorado and they wanted me to the fourth partner. After a night of eating steaks, drinking bourbon at one of Glendale's finest restaurant, the London House, I became a partner in the firm at a guarantee of $800 per month, plus a percentage of the monthly profit. It was 30 years later, when I received an email from the former office manager, congratulating me on this award and she advised me that she was making more money than me at my hire.
Money was not everything. The opportunity to own my own business was more important.
In 1982, the next helping hand came from the Hon. Sherman Finesilver, the Chief Judge of the U.S. District Court. He appointed me to be on the Committee on Conduct for the District Court. To the non-lawyers, the Committee on Conduct is the disciplinary agency for lawyers who handle federal cases and are accused of ethical misconduct. By being a member of this committee and eventually chair of the committee, I learned about the disciplinary process for both state and federal lawyers. This experience and educational process has allowed me to create a special niche in my practice over the last 15 years where I have represented dozens of lawyers and judges on alleged misconduct and judicial performance issues.
The source for my success is the helping hands of many people — many of you are in the room. In my career, I have found it important to lend a helping hand to others. I have tried to do it the legal arena as well as in the community.
In 1971 when Sam Cary was formed, there were only 15 black lawyers in Colorado. We came together to create a bar to expand our influence and to help provide opportunities for black lawyers and lawyers of color – not through separation but through inclusiveness. At that time, there was no other specialty bars for lawyers of color or for women. There was one black District Court judge, Judge James Flanigan, and
only one black lawyer on 17th Street. There were no black professors in the law schools. Our mission was to bring together our talent to make a change in the opportunities available to us and to increase the number of black law students going to law school and to increase the number of black attorneys in Colorado.
Because we were only eight in number, much was expected of us. Sam Cary groomed me as a leader. All eight of us were groomed for leadership positions in our various fields of interest. It is my belief that through the creation of the specialty bars, like Sam Cary, these bar associations have helped the Bar Association and the profession in general.
This help is in the form of:
(1) Creating great leaders within the specialty bars who have reached beyond the specialty bars and made an impact on the bar at large;
(2) These leaders raise the level of expectation for themselves and for others with whom they are in contact;
(3) The leadership of diverse individuals who bring people together and enrich lives of others in profoundly deep and personal ways;
(4) Lastly, a helping hand provides opportunities for others.
I know that my life has been enriched by every person with whom I have come into contact in my 41 years of practicing law. In sharing your knowledge and ideas with me, I have grown not just as an attorney, but as a husband, father, son, and human being. Thank you very much for this award and this great party.
Joanne Davidson: 303-809-1314, firstname.lastname@example.com and twitter.com/GetItWrite


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Greens leader accuses Tories of sabotaging climate talks
Elizabeth May tells Conservatives to rejoin Kyoto or stay away from Qatar meeting
When it comes to progress on climate change negotiations, the best thing for Canada to do is to stay home and stop sabotaging the process, says the leader of the Green Party.
"Canada continues to be a country that pushes other countries to do less. Our role is not just an embarrassment, it's reckless and brings our once good national reputation into disrepute," argued Elizabeth May at a news conference in Ottawa today.
World governments are in Doha, Qatar working out a new deal to replace the Kyoto Protocol, which expires at the end of this year. Canada announced it was pulling out of the Kyoto process last year but is still officially involved in the Kyoto process until Dec. 15.
May called the Canadian government's behaviour in Doha scandalous because she alleges the Conservatives are working to weaken an agreement just before pulling out of it.
May is unmoved by the fact that Canada is only responsible for 2 per cent of global emissions. She chanelled former Liberal Foreign Affairs Minister Lloyd Axworthy to explain why.
"When we decide to sabotage global agreements, we punch above our weight. We've done far more damage to the global climate through obstructing negotiations, through twisting arms to try to keep India from taking on targets, to try to stop global progress, than we have ever done through the volume of our emissions," May said.
Tories fire back
The government points out that the Doha conference is about more than just the Kyoto Protocol. Canada, along with New Zealand, Japan and other countries, is working on a deal that would encompass all emitters, not just the world's developed countries.
"While Ms. May and others are focused on the 15 per cent of global emissions covered by Kyoto, we are working to get the other 85 per cent of emissions covered by a binding, international agreement that will have real impact in combating global climate change," Rob Taylor, spokesperson for Environment Minister Peter Kent, wrote to CBC News.
Taylor added that Canada is also a founding member of the Climate and Clean Air Coalition. That's a group looking to deal with short-lived climate pollutants like methane and black carbon.
May suggested Canada could rejoin the treaty process with its new, easier-to-meet target of reducing greenhouse gasses to 17 per cent below 2005 levels.
"Tell the rest of the world that we'll negotiate to get back into Kyoto but that's our target [17 per cent below 2005 levels]. You know what? They'd take us back," said May.


text:
The Universal Cup Holder Mounting Platform easily converts your windshield mount into a Cup Holder Mount.
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Florida House Plans
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Heck of an endorsement,
CARACAS (Reuters) - With both presidents facing tight re-election fights, Venezuela's Hugo Chavez gave a surprise endorsement to Barack Obama on Sunday - and said the U.S. leader no doubt felt the same.
"I hope this doesn't harm Obama, but if I was from the United States, I'd vote for Obama," the socialist Chavez said of a man he first reached out to in 2009 but to whom he has since generally been insulting.
Chavez is running for a new six-year term against opposition challenger Henrique Capriles, while Obama seeks re-election in November against Republican candidate Mitt Romney. Venezuela's election is next weekend.
"Obama is a good guy ... I think that if Obama was from Barlovento or some Caracas neighborhood, he'd vote for Chavez," the president told state TV, referring to a poor coastal town known for the African roots of its population.
Chavez to Obama: I'd vote for you, and you for me - chicagotribune.com


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The origins of the Fenwike name lie with England's ancient Anglo-Saxon culture. It comes from when the family lived in Fenwick, which was in Northumberland and in the West Riding of Yorkshire. This habitation name was originally derived from the Old English fenn, which means marsh and wic, which literally means a dairy farm. In this case the original bearers of the surname Fenwike lived in marshy area where they was a dairy farm. " Fenwick Tower was the seat of the ancient family of the same name, so numerous in Northumberland; and so continued till 1688, when Sir John Fenwick alienated his estates for the sum of £20,000." [1]
The surname Fenwike was first found in Northumberland where the family held a family seat at Stamfordham from ancient times. "The church [at Stamfordham], erected about the 13th century, is in the early English style, and stands west of the market-cross; the chancel was built by the Fenwicks, of Fenwick Tower, and contains several monumental inscriptions to that ancient family and the Swinburnes." [1] "In pulling down the remains of Fenwick Tower here, in 1775, several hundred gold nobles, of the coinage of Edward III., were found in an open stone chest, supposed to have been concealed in 1360 on the invasion of David, King of Scotland, who made prisoners the two sons of Sir John Fenwick, then owner of the castle." [1] Over in Blagdon, another branch of the family was found and held estates for some time. "This place, which lies on the south side of the Blyth, was formerly called Blakedene, and was part of the ancient barony of Morpeth: the family of Fenwick flourished on the spot for three centuries, the 15th, 16th, and 17th." [1]
This web page shows only a small excerpt of our Fenwike research. Another 152 words (11 lines of text) covering the years 1313, 1697, 1578, 1589, 1570, 1658, 1624, 1648, 1593, 1670, 1603, 1657, 1640, 1654, 1657, 1617, 1676, 1645, 1676, 1645, 1694, 1662, 1701, 1689, 1695, 1618, 1683, 1675, 1645, 1697 and 1688 are included under the topic Early Fenwike History in all our PDF Extended History products and printed products wherever possible.
Before the last few hundred years, the English language had no fast system of spelling rules. For that reason, spelling variations are commonly found in early Anglo-Saxon surnames. Over the years, many variations of the name Fenwike were recorded, including Fenwick, Fenwicks, Fennick, Fenwicke and others.
Distinguished members of the family include William Fenwick, Sheriff of Northumberland in 1578 and 1589; Sir John Fenwick, 1st Baronet (c.1570-c.1658), an English landowner and politician who sat in the House of Commons between 1624 and 1648, supporter of the Parliamentary cause in the Civil War; John Fenwicke (c.1593-1670), supported the parliamentary cause during the English Civil War; George Fenwick (c. 1603-1657), an English Parliamentarian, and a leading colonist in the short-lived Saybrook Colony, Member of Parliament for Morpeth (1640-52) and Member of Parliament for Berwick-upon-Tweed (1654-1657); Sir William Fenwick, 2nd Baronet (c.1617-1676), an English landowner and politician who sat in...
Another 113 words (8 lines of text) are included under the topic Early Fenwike Notables in all our PDF Extended History products and printed products wherever possible.
To escape oppression and starvation at that time, many English families left for the "open frontiers" of the New World with all its perceived opportunities. In droves people migrated to the many British colonies, those in North America in particular, paying high rates for passages in cramped, unsafe ships. Although many of the settlers did not make the long passage alive, those who did see the shores of North America perceived great opportunities before them. Many of the families that came from England went on to make essential contributions to the emerging nations of Canada and the United States. Research into various historical records revealed some of first members of the Fenwike family emigrate to North America: Cuthbert Fenwick who settled in Virginia in 1634; George Fenwick settled in Connecticut in 1640; John Fenwick with his wife and three daughters settled in Delaware in 1675.


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Dining Out: Jai Yun (San Francisco)
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Joined: 10 May 2005
Posts: 16776765
Posted: Sun Feb 10, 2013 10:56 am
Post subject: Dining Out: Jai Yun (San Francisco)
There is a Chinese restauarant in San Francisco that is a hidden gem. As one dining companion said recently, "Jai Yun's chef could be the best Chinese chef in America, but no one knows about him!" I've had the opportunity to eat at Jai Yun three times (each a delight) and planned to write about the restaurant the first two times but never did because I felt the task was too daunting. After this last meal, I felt that I could keep silent no longer and had to tell as many people as I could about my unbelievable dining exeriences at Jai Yun.
First off, I've been working on this article for nearly five years. The main difficulty in writing this review is just how many courses the dinners involved and how much I wanted to tell people about how great the food is but failing to find the words. I kept putting it off. Once in a while, I'd pick up the article and work on it a little, only to put it away again. Then we went back and dined there again, and I wanted to include my new thoughts and excitement in the review, but that caused it to become an even more daunting task. After our last visit several months ago (where we witnessed an
astonishing display of knife skills
after an exceptional meal), I vowed that I'd finish the article because I wanted as many people as I could reach to know about this restaurant. Surely, if there's a restaurant that I've dined at and loved, this is the one that needs as much publicity as possible. Even so, I still found the task beyond my abilities, but I decided not to delay any longer and just publish this review. It's not some of my better writing (especially since some sections were written years ago), but hopefully it'll convey how amazing Jai Yun is and how worthy of a visit it is. Due to the number of pictures, the review takes up a lot of vertical space, so I've included the following links to help navigate the article a little easier.
My Jai Yun tale goes back nearly five years when I first heard about this restaurant from FoodBuzz co-founder Doug Collister who recommended it over dinner in early 2008. As I recall, it wasn't a long recommendation but very simple and intriguing: "The best Chinese restaurant I've eaten at is this place in San Francisco Chinatown where reservations are required and there is no menu - just a piece of paper with some numbers on it. You point at a number that you are willing to pay and they bring you some of the best food you've ever tasted." This was too intriguing to not try, so I made a reservation and we drove up to the City.
We arrived at the restaurant a bit early after an afternoon of sightseeing and found it locked up tight. It would remain gated up until about 15 minutes before our designated dinner time. On our most recent visit, my friend Jeff commented that he used to walk past this restaurant on his way home from work - literally hundreds of times - and never realized that there was anything special there. Given how the exterior looks, there's no surprise there. It looks like any of a hundred restaurants in any run down section of Chinatown in any of a dozen major cities.
Once we entered, we were seated pretty quickly and presented with this piece of paper. This photo was taken in 2008 so the prices are probably a bit different now. With a little help from the English speaking but unhelpful (perhaps due to shyness) waiter, I understood that $45 per person was the lowest possible price, but with only two people, $55 was the lowest available, but that would severely limit the ingredients the chef would be able to use on our meal. He was also surprised that we weren't asked to select a price point when we made our reservation over the phone. (In subsequent visits, I've attempted to select a price while making reservations, but have never managed to get it just right due to the language barrier and general difficulties in communicating over the phone.) I asked what we would get if we paid more since this was our first time. The waiter shrugged and said he really didn't know what chef would prepare, but "maybe best if you choose middle". So, I agreed to $80.
Tina glared at me - $160 plus tax and tip for Chinese food in a restaurant where the interior looks like it would serve take-out food? $80 per person to eat on paper placemats? (This was 2008 when I had just started, a few months before, to be paid a living wage [which was less than half the salary I had in 2005] and had worked without a salary for well over a year at
. Money was tight, and I had chosen to take her to this restaurant when there were several dozen a block away that would cost a fifth as much.) I shrugged and tried to assure her it would be good while feeling my doubts grow.
Cold Dishes (10 dishes)
Soon, a collection of cold dishes arrived at our table and we started to sample the food. After tentatively tasting a few of the dishes, we knew these appetizers weren't store bought or even made by your typical Chinese restaurant cook. The ingredients were bright and clear. Strong flavors were strong; subtle ones were subtle. Marinated or pickled elements were just right - neither over or under seasoned. (On our latest visit, we learned that the pickling occurs in a very specific time frame prior to the meal so it is just right.)
As we tasted each cold dish, we were more and more delighted. Tina's excitement grew with each dish and, at one point, stated that there were some flavors she hadn't tasted since leaving China fifteen years before. I was too busy tasting everything to come up with something to say.
There were a lot of dishes, and I'm not sure how to comment on each one except to keep repeating that it was excellent and amazing, so just scroll through them and I'll make comments and pick up the narrative after a few more dishes.
This is one example where the dish is deceptively simple. We've had cucumber salad in a variety of Chinese restaurants and, more often than not, it's not as good as it should be for such a seemingly simple dish. The amount of seasoning - sugar, sesame oil, vinegar, and soy sauce - should be just right as well as the amount of time the cucumber slices are salted (for optimal texture). This salad was perfect - thin crunchy slices, not too sweet, not too salty, and not too bland.
Many of the dishes served at Jai Yun are familiar to me, but there are some which weren't. In addition, there were some ingredients (like the fresh abalone) that I don't often get to eat.
Gong cai
is a Chinese vegetable also known as tribute vegetable or, probably most commonly, the mountain jelly vegetable. It has a mild vegetal flavor and is extremely crunchy (without being hard). It's actually difficult to explain because it's both really crunchy and soft at the same time.
This is another example of an uncommon Chinese vegetable. Wosun is most often known as celtuse but is also known as Chinese lettuce or Chinese asparagus or Chinese stem lettuce. This vegetable tasted like a subtle celery.
After sampling all of the cold dishes, we attempted to choose which of them were our favorites. We kept going from dish to dish, tasting each one again and again unable to narrow down which were the better ones because they were all delicious. Some we enjoyed more for the flavor, some for the texture, and some for the novelty. Before all the dishes were consumed, Tina said to me that we should start planning for a return visit. "We have to come back!" Soon after, we finished off the last little bit of the cold dishes and the plates were cleared.
Hot Dishes (11 dishes)
After the ten cold dishes, a series of hot courses (presented one by one) began. Each one was delicious but not overly complex allowing the ingredients to shine. For example, the first dish was a simple one of egg whites and fresh abalone (an ingredient I had never had before and have not had since except at Jai Yun - all the other abalone I've had has been previously dried or from a can). The abalone's texture was incredibly tender with just the slightest amount of chew. Because they were fresh, the flavor was delicate which meant the pairing with the egg whites worked particularly well.
One of the reasons why over the last several years I never got up enough motivation to write about Jai Yun was that I didn't feel like I had the words to explain each dish properly and really do the experience justice. Erin (who dined with us on our latest outing to Jai Yun and whom I've
previously mentioned in my Uchi review
) encouraged me to write the review of my Jai Yun experiences simply because the restaurant was so wonderful that it deserved more exposure and as many people as possible should be encouraged to dine there as possible. I wholeheartedly agreed and decided that I had to set aside my desire to be a completionist and comment on everything and allow the pictures and my enthusiasm to speak for the food. So, here are some more pictures (I'll have less and less to say as we go until I start storytelling again further down).
This was a perfect example of a dish that is lightly flavored which could, if it had been prepared elsewhere by less deft hands, have been considered bland. Here, the saucing was just right to provide just enough savoriness to enhance the natural sweetness of the tender, flaking pieces of fish (also supported by the corn kernels and sweet peas).
One of the loofa pieces I had was bitter, but the others were excellent.
This beef, thinly sliced and fried so it "puffed" up was crispy and airy with wonderful flavor. On our next visit, this dish would be underwhelming to me, but on our third visit, it was phenomenal.
If Jai Yun has a signature dish, this would be it. Prior to this, I had never had anything like it. It had a crispy exterior with a soft, tender interior. The sweet shell really complimented the eggplant flavor making this dish into something much more than you would expect.
Chef Nei Chia Ji photographed on July 17, 2008.
We spoke to the chef (in Mandarin Chinese) after the meal and learned that with larger groups he's able to prepare courses that he normally wouldn't be able to for couples. He porovided some examples like whole fish or whole duck. We decided that not only were we coming back, but we had to come back in a group.
In February 2009, before leaving the Bay Area to move to Austin, we arranged for a group of twelve to dine at Jai Yun. Unfortunately, as the date drew closer, a two couples who were planning on attending were unable to make it, so we ended up with a table for eight. Many of the dishes were similar to our first visit, but I did not mind at all. There were a few dishes where I could nitpick a little, but everything else came out excellent.
Cold dishes (15 dishes)
About half the dishes served are cold dishes or appetizers. It's easy to dismiss these dishes, but each one is made specifically for that evening's service. There isn't a giant vat of each cold dish sitting in cold storage where some amount is ladled out each evening for a week. The work to make each dish is repeated over and over because each of these plates need to be served within a certain time frame for optimal texture, taste, and experience. Allowing the dish to sit an extra day could result in a soggy texture instead of just the right amount of crispness. The strength of the flavors and the balance can also be thrown off if not served when the dish is ready. Of course, these cold dishes are made before service, but many are made just a few hours before and each one is served during the window in which the dish is at its best. To be able to prepare and serve a dozen cold dishes at this caliber is a real achievement.
This dish was delightfully garlicky.
Hot Dishes (14 dishes)
I felt like the ginko nuts were a bit intense for this dish and was not a fan of the pairing. The shrimp was perfectly cooked and extremely tender. What's interesting is that on our next visit, I would enjoy this dish tremendously.
This was probably my favorite dish on this visit. The squid was cooked just right for perfect texture (no rubberiness) and wonderfully flavored.
The loofa that I ate had a couple pieces where the skin wasn't as tender as they could have been. It wasn't fibrous or chewy, but it was just a tad tougher than ideal. Again, I'm really nitpicking... the loofa had no bitterness indicative of old loofa or loofa of poor quality.
Ti pong
is a long cooked skin-on, bone-in pork shoulder cooked in soy sauce and spices until the meat falls apart, the fat is rendered to succulence, and the skin is almost soft and gooey. The shoulder we got was well prepared, but the sauce tasted a tad bitter, like it was overcooked when reduced. I hadn't had this dish in about ten years, so I was glad to have been served it. However, I didn't feel it was as well prepared as some I've had before. On our next visit, this dish would be executed flawlessly and uniformly recognized as one of the great dishes of the evening.
These mushrooms had great texture - light and airy with a crisp flavorful shell.
I felt that this time around, the beef flavor just wasn't strong enough as I found the citrus to be dominating. I really worked hard to take notes on this visit and be critical, but I still couldn't believe how great almost all the dishes were.
Our most recent visit to Jai Yun was encouraged by my friend Erin. We were at dinner one evening and discovered that we would both be in the San Francisco Bay Area at the same time. She said, "You know that Chinese restaurant you told me about that doesn't have a menu and just serves whatever the chef feels like making? I want that. Make it happen." I quickly agreed and started asking around to see who would be able to commit to a multi-hour $100 per person dinner and together we managed to assemble a group of sixteen. As with many large groups, a couple had to cancel, so we ended up with a table for fourteen. I dare say that no one at this meal would ever forget their experience. The food was phenomenal (no critism - everything was well prepared with a few dishes being examples of the best version of those dishes I had ever tasted), the company and conversation was excellent, the question and answer period with the chef after dinner was enlightening, and the surprise demonstration of Chef's knife skills (
he uses someone's back as a cutting board!
) took the dinner over the top. I had no way to describe this meal except as an
epic dinner
Here's the Chef (photographed after our meal on September 7, 2012) talking passionately about the cuisine he just prepared for us.
The restaurant's not much to look at, but, with food like this, it's totally forgivable.
Cold Dishes (16 dishes)
Of the three meals I've had at Jai Yun, this latest one was probably the best one with every dish as good as I remembered or better. As good as I thought Chef Nei Chia Ji was in 2008, he's clearly even more consistent and better now.
Hot Dishes (16 dishes)
The first time I had this dish, I felt that the ginko nuts were a bit overpowering. Either my taste buds had changed over time (quite possible as I've documented many more meals since my previous visit to Jai Yun) or Chef has found a way to perfect this dish for I had nothing but positive feelings while eating this. I don't know how to emphasize how perfectly the shrimp were cooked... I feel like saying it was perfectly cooked doesn't do it justice. Or rather, all the other shrimp that I had eaten and described as "perfectly cooked" from other places were not quite as perfect as I thought.
This dish was again executed with just the right frying time to produce the most incredible textures. It's actually quite amazing that all the fried foods prepared at Jai Yun do not seem greasy - in fact, the idea that they might be oily doesn't even cross the mind. The timing and the preparation of the fried foods like this one is such that the finished product is light, airy, and crispy with a tender interior. This dish was so good that my friend Nat specifically asked Chef about how it was prepared after dinner.
The orange peel beef was just right this time - even better than the first time I had it and well-balanced in flavor (unlike how I remembered it from my second visit). I believe Nat said it was "simply amazing".
This duck was amazing. Much of the fat had been rendered off, so it didn't taste as fatty as duck often is. The texture was excellent - it pulled apart easily with just a couple of forks and was juicy and flavorful. The most interesting part was that it was braised in a liquid that gave it the dark brown color and provided an interesting herbal flavor that I have trouble explaining since it's the first time I've had something like that. I can only guess what produced the flavors, but it reminded me of orange peel, root beer (sassafras in particular), and bitters which came together to form an odd but addictive combination. I kept going back for more and more of that duck just to taste the seasonings again and marvel at the combination. My guess is that those flavors aren't for everyone, but I found them incredible.
ti pong
on this visit was the best I've ever had. The meat was tender and juicy with an excellent amount of gelatin and fat adding to the flavor and mouthfeel. The skin was also incredibly delicious. The sauce was flavorful - both sweet and salty. Some other people in our party were also familiar with this dish and everyone agreed that it was the best
ti pong
they had ever had.
This is probably my favorite part of the meal: to be able to watch the reactions of those eating this dish for the first time and hearing their exclamations of "amazing" and looks of surprise and delight.
After our dinner, we got an extra special treat that elevated the meal from a great memorable experience to an epic dinner. Chef came out, and through the aid of Tina's untrained but more than adequate translation skills, provided a question and answer session for our table. We asked questions ranging from which regions these dishes came from (he named a dozen different ones before I lost track and explained that the meal was a geographic trek from one end of China to the other and back) to how he goes about selecting the ingredients (due to his language limitations he's forced to buy locally from the vendors in Chinatown and by sight at the farmer's market). Chef then explained that the meal we ate (and the ones he usually prepares for new guests) are all country style / homestyle dishes but his real talent is in more "technical" food preparations. One example he gave was the ability to debone a duck and serve it whole without making incisions (the bones are broken and removed through the beak)! Personally, I was beginning to doubt that he was able to do what he was claiming (believing him to be embellishing and inflating his abilities). Then, he casually said his knife skills were so good that he could prep ingredients using someone's back as a cutting board. Clearly, he was no longer being serious. As soon as Tina translated that, our friend Erin (
whom we first met and I wrote about years ago dining at Uchi
) shot her hand up and said, "Me! I'll do it!"
In my memory, Chef had a peculiar look in his eyes that I took to mean, "Uh oh, what have I gotten myself into." But, as Erin insisted and Tina continued to translate, it didn't look like there would be a way out of it without withdrawing the boast. So, it surprised me when Chef said that it would take some time to prepare, and we probably wouldn't want to wait. Unanimously, the whole table (of course) exclaimed that we
be willing to wait. Chef went back to the kitchen, and we were left at the table asking each other if this was really going to happen.
A few minutes later, Chef returned and said he wasn't comfortable cutting on Erin's back. I thought for sure he was backing out at this point. Then he brought out his prep assistant and asked us if he could do it on his back! We agreed. A few minutes later, they came out again and the following video pretty much captures what happened.
Watch video of Jai Yun Chef using a bare back as his cutting board!
It happened pretty quickly with little warning, so I found myself on the wrong side of the table. Having only my DSLR, I had to reach around with the camera with my arms fully outstretched and at an angle (such that I could not see the viewfinder). There's no autofocus, so the focus slips off a bit and I wish I had gotten better quality footage of this. Anyway, to recap the video, the assistant leans over a table and pulls up his shirt. Chef takes a cucumber (halved longitudinally) and places it on the assistant's bare back. With a sharpened Chinese cleaver, he makes rapid but smooth cutting motions through the cucumber through the majority of the length of the vegetable. He then took the cut pieces and fanned it out across one of the dining table placemats showing they were paper thin! The assistants back was examined to show a slightly pink region where the cutting occurred, but no cuts. He then explained that had he had his good knife, he could have cut meat (specifically into a fine julienne often translated as "finely shredded pork"). At this point, we were willing to believe anything he told us.
Internet reviews for Jai Yun seem to be mixed. It occurs to me a lot of the negative reviews are because the restaurant doesn't look like you should be spending $100 or more per person and yet that's the price you're most likely going to pay. Also, there's an expectation that even great Chinese food is cheap (banquets are often not more than $20 or $30 per person) and the idea of spending fine dining amounts of money on Chinese food from a Chef who isn't a celebrity seems ridiculous. However, considering that a meal is usually over three hours long and there can be anywhere from twenty to thirty dishes, many of which are unparalleled, it's quite a deal.
I highly recommend dining at Jai Yun - as you can see, it's a unique and memorable experience. It's best to get some friends together to form a larger group and it really helps to have a Mandarin speaker in the group so you can communicate with Chef Nei Chia Ji. (He loves to be able to talk to his customers and is usually happy to answer any questions diners may have about the cuisine and his cooking philosophy. He doesn't often get to chat with his customers due to the language barrier, but when he does it's easy to tell that he's grateful for the chance to interact beyond the dishes he serves.) In fact, if you are making reservations by phone, it really helps to speak Mandarin (although, it is possible if you don't; just be patient and persistent). In some ways, it's easier to just book reservations via OpenTable and leave notes/comments on the reservation explaining the price point you wish to aim for per person (I really do recommend $100 or more; at lower prices, it limits the sort of dishes he can prepare because he purchases ingredients and only uses small portions to produce the best results [for example, only the couple of inches of Chinese celery that is most tender] as well as of the extensive labor involved in preparing the dishes) and any special needs your group might have. That way, Chef can find someone to translate the comments for him so he can understand what needs to be done for that particular reservation.
Language really is a huge impediment to the success of Jai Yun. They've managed to stay in business over the years because the food is phenomenal, but everytime I've been they have never had more than one or two other tables occupied during that evening. Sure, people walk in off the street, but they are turned away because the food limited because it is purchased fresh specifically for those dining that evening. (Plus, most walk-ins aren't looking to spend over $100 per person and up to four hours on dinner.) On our September 2012 visit, besides our table of fourteen, there were only two tables of two who ate in the restaurant all night. My hope is that word will spread as people try the spectacular Chinese cuisine that Jai Yun is serving and the restaurant will thrive. Food this good really shouldn't go unnoticed! Now I've done my part, please help spread the word!
Jai Yun
680 Clay Street
San Francisco, CA 94111
(415) 981-7438
Reservations also available through
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Posted: Wed Apr 10, 2013 12:54 am
Post subject: Excellent!
Thank you for posting this. I have tried to find food like this since I came back from my visit from China. Thank you!!!!!
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Richard Scratcher
Posted: Sat May 25, 2013 5:12 pm
Post subject: Looks good but not like the Chinese food I enjoy daily.
As a chef living and working in China for 10 years, I love to explore the local cuisines. I have eaten foods from all over China and in many parts of China and this food looks like nothing I've had here. My fear is that when I return to the US that I'll find that I've been spoiled by the genuine Chinese food I have here in China. I will not be able to settle for the Americanized Chinese foods.
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There's a lot to lose in translation when it comes to cricket, but this much we know: this picture, posted on facebook, is terrifying. "Nightmare fuel" is not something to be bandied about, but I feel confident in its application here.
The Chennai Super Kings were able to sneak in to the Indian Premier League's playoffs when Royal Challengers Bangalore lost to Deccan Chargers by nine runs. In light of the unlikely success they posted this picture on their facebook page. The man with the piercing stare is Mahendra Singh Dhoni, captain of the Super Kings.
Cricket, everyone.
h/t Hemant


text:
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renderDate "date" "%B %e, %Y" "Date unknown"
Will render something like January 32, 2010.
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render, for example, mardown to .php files instead of .html files.
renderChainWith (changeExtension "php")
(createPagePath "test.markdown")
Will render to test.php instead of test.html.


text:
"Home Sweet Home" Gingerbread Cottage
I love to see the end of a project, like this Christmas cottage—but my favorite part is the process. It's fun to watch the gingerbread, icing and candy decorations come together creatively. —Johanna Rosson, Fort Hood, Texas
Total TimePrep: 3 hours + chilling Bake: 15 min. + cooling
Makes1 gingerbread cottage
- 1/3 cup packed brown sugar
- 1/3 cup corn syrup
- 1/4 cup butter, cubed
- 1-2/3 cups all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- Waxed paper and parchment paper
- 3 butterscotch candies, crushed
- 1-1/2 teaspoons water
- Red and green paste food coloring
- New paintbrush
- 3-3/4 cups confectioners' sugar
- 2 tablespoons meringue powder
- 1/8 teaspoon cream of tartar
- 2 tablespoons water
- Pastry tipsround tips #4 and #2, star tip #14
- Gold dragee, edible glitter, cardboard cake circle (8 inches), frosted bite-size Shredded Wheat, peppermint candy sticks, small jelly beans, milk chocolate M&M, miniature candy canes, jumbo heart sprinkles, jumbo gumdrops, red licorice, butterscotch candies, pretzel rods and jumbo peppermint stick
- To make dough: In a small saucepan, combine the brown sugar, corn syrup and butter. Cook and stir over medium heat until butter is melted. Combine the flour, cinnamon, ginger and salt; stir into brown sugar mixture (mixture will be stiff). Transfer to a small bowl. Refrigerate for 1 hour or until easy to handle.
- Trace patterns onto waxed paper; cut out. On a lightly floured surface, roll out dough to 1/8-in. thickness. Position patterns on dough and cut out. Using a sharp knife, score outlines to mark windows and door where indicated on pattern, being careful not to cut all the way through dough. Using a toothpick, draw lines into dough to form bricks on all pieces except door area and roof. (Keep pieces covered to prevent them from drying out.)
- Transfer all cutouts to a parchment paper-lined baking sheet. Bake at 350° for 12-15 minutes or until browned. Immediately replace patterns on cutouts and cut around edges to trim excess. Cut out windows completely. Cool on pans for 2 minutes before carefully removing to wire racks to cool completely.
- Return front of house to a parchment paper-lined baking sheet. Spoon 1 teaspoon crushed candies into each window cutout. Bake at 400° for 3-4 minutes or until candy is melted. Cool completely on baking sheet before removing.
- Tint water with desired amount of red food coloring. Using paintbrush, paint mixture over each piece except door area and roof; blot gently with paper towels and let dry.
- To make icing: In a large bowl, combine the confectioners' sugar, meringue powder and cream of tartar. Add water; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Keep icing covered at all times with a damp cloth.
- To assemble frame of house: Working with a small amount of icing at a time, wipe icing over bricks using your fingertip. Immediately wipe gently with paper towels to remove excess.
- Place front of house on a flat surface. Tint a small amount of icing green and a small amount red. Cut a small hole in the corner of a pastry or plastic bag; insert #4 round pastry tip. Fill the bag with white icing. Pipe lines to trim door and windows, and to form windowpanes. For door knob, attach dragee with icing.
- Using a #14 star tip and green icing, pipe garland along windows and a wreath on door. Using a #2 round tip and red icing, pipe berries on garland and a bow and berries on wreath. Pipe additional details as desired; sprinkle immediately with glitter. Let dry completely.
- Pipe icing along base and one side of front of house and the adjoining side wall. Place walls at right angles to each other on cake circle; prop with small cans. Pipe icing along inside and outside edges for added stability. Repeat with second side section and back. Let dry completely.
- For chimney: Pipe icing along one side of front of chimney and one adjoining side wall. Position at right angles to each other and place on waxed paper; pipe icing along inside edge for added stability. Hold in place until secure. Repeat with remaining sides. Let dry completely.
- To assemble roof: Generously pipe icing along top edges of house. Position roof pieces so there is equal overhang in front and back. Pipe icing along the joining edges. Prop bottoms of roof pieces with cans until roof is completely dry.
- On left roof piece, position chimney 1-3/4 inches from the front and 1-3/4 inches down from the top. Pipe dots of icing to mark the position of bottom chimney corners. Pipe icing onto the edges of chimney and attach to roof. Hold in place until secure, about 1 minute. Let dry completely. Center cap of chimney over chimney top, leaving a small overhang on all sides; attach with icing.
- To decorate roof: With tip #4, pipe icing along bottom of chimney side of roof. Press five Shredded Wheat pieces into icing in a row; repeat to cover both roof pieces. On one roof piece, pipe a line of icing along top row of Shredded Wheat; press a candy stick into icing. Repeat on other side.
- Attach four Shredded Wheat pieces along the peak of the roof with icing; arrange jelly beans along peak and an M&M at the front gable. Shape two miniature candy canes into a heart shape; attach to roof. Decorate as desired with heart sprinkles and additional icing.
- For finishing touches: Cover cake circle with icing. For shrubs, immediately place gumdrops in front of house. Spread with green icing; pipe berries with red icing.
- For sidewalk, attach red licorice pieces in front of door; place butterscotch candies for stepping stones. Brush licorice with a small amount of water; sprinkle with glitter. Break pretzel rods into pieces; stack at side of house for firewood. For smoke, carefully cut the jumbo peppermint stick to desired length; attach to chimney cap with icing. Hold in place until secure, about 1 minute.
Editor's Note: Meringue powder and edible glitter are available from Wilton Industries. Call 800-794-5866 or visit wilton.com. Use of a coupler ring will allow you to easily change pastry tips for different designs.
Download Patterns (PDF) >
Download Patterns (PDF) >
Editor's NoteMeringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Recommended Video
Nov 28, 2012
This is an example of a well written set of recipes & directions published in 'Country Woman' Dec/Jan 2010, p20. It is intended to be one of several 'Houses' for the Season. Details are great!


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People in some Minnesota communities are routinely exposed to pesticide drift from nearby farm fields, according to a new study released Thursday. The chemical in question, a commonly used fungicide called chlorothalonil, is under increasing scrutiny.
California-based Pesticide Action Network compiled the data for the Minnesota study. The organization's lead scientist Emily Marquez says current Environmental Protection Agency regulations of chlorothalonil don't consider that people might be exposed by inhaling the chemical. Marquez says this study is evidence the regulations need to change.


text: Yarrowia lipolytica (Wickerham et al.) van der Walt et von Arx (ATCC® 9773™) Alternate State: Candida lipolytica (Harrison) Diddens et Lodder / Strain Designations: 251 [CBS 2072, IFO 1742, KCM-0232] / Product Format: freeze-dried General Information Characteristics Culture Method Specifications History Documentation Print Email Share Share this product Facebook Twitter Google+ Permits and Restrictions View Permits Deposited As Mycoderma lipolytica Strain Designations 251 [CBS 2072, IFO 1742, KCM-0232] Synonym Endomycopsis lipolytica Wickerham et al., Saccharomycopsis lipolytica (Wickerham et al.) Yarrow Alternate State Candida lipolytica (Harrison) Diddens et Lodder Application Control strain for identification Quality control strain Biosafety Level 1 Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country. Product Format freeze-dried Storage Conditions Frozen: -80°C or colderFreeze-Dried: 2°C to 8°CLive Culture: See Propagation Section Type Strain no Preceptrol® yes Comments Growth factor Morphology After 3 days on YM agar at 25°C, colonies are white, raised, wrinkled and dull. Cells are ovoid to cylindrical, pseudohyphae abundant and well-differentiated. Medium ATCC® Medium 200: YM agar or YM broth ATCC® Medium 28: Emmons' modification of Sabouraud's agar ATCC® Medium 1245: YEPD Growth Conditions Temperature: 24°C to 26°C Atmosphere: Typical aerobic Sequenced Data 18S ribosomal RNA gene, partial sequence; internal transcribed spacer 1, 5.8S ribosomal RNA gene, and internal transcribed spacer 2, complete sequence; and 26S ribosomal RNA gene, partial sequence GGTTTCCGTAGGTGAACCTGCGGAAGGATCATTATTGATTTTATCTATTTCTGTGGATTTCTATTCTATTACAGCGTCATTTTATCTCAATTATAACTATCAACAACGGATCTCTTGGCTCTCACATCGATGAAGAACGCAGCGAACCGCGATATTTTTTGTGACTTGCAGATGTGAATCATCAATCTTTGAACGCACATTGCGCGGTATGGCATTCCGTACCGCACGGATGGAGGAGCGTGTTCCCTCTGGGATCGCATTGCTTTCTTGAAATGGATTTTTTTAAACTCTCAATTATTACGTCATTTCACCTCCTTCATCCGAGATTACCCGCTGAACTTAAGCATATCAATAA D1D2 region of the 26S ribosomal RNA gene ATATCAATAAGCGGAGGAAAAGAAACCAACAGGGATTGCCTCAGTAACGGCGAGTGAAGCGGCAAAAGCTCAAATTTGAAACCCTCGGGATTGTAATTTGAAGATTTGGCATTGGAGAAAGCTAACCCAAGTTGCTTGGAATAGTACGTCATAGAGGGTGACAACCCCGTCTGGCTAACCGTTCTCCATGTATTGCCTTATCAAAGAGTCGAGTTGTTTGGGAATGCAGCTCAAAGTGGGTGGTAAACTCCATCTAAAGCTAAATACTGGTGAGAGACCGATAGCGAACAAGTACTGTGAAGGAAAGGTGAAAAGAACTTTGAAAAGAGAGTGAAATAGTATGTGAAATTGTTGATAGGGAAGGAAATGAGTGGAGAGTGGCCGAGGTTTCAGCCGCCCCTCGTGGGCGGTGTACTGCCGACGCCGAGTCATCGATAGCGAGACGAGGGTTACAAATGGGAGCGCCTTCGGGCGTTCTCCCCTAACCCTCCACACTGCCACCGACGACATAATCCACCCATTTCAC Morphology After 3 days on YM agar at 25°C, colonies are white, raised, wrinkled and dull. Cells are ovoid to cylindrical, pseudohyphae abundant and well-differentiated. Name of Depositor PR Burkholder Cross References Nucleotide (GenBank) : EU252546 ITS including 5.8S rRNA gene References Burkholder PR, et al. Studies on some growth factors of yeasts. J. Bacteriol. 48: 385-391, 1944. Espinel-Ingroff A, et al. Comparison of RapID yeast plus system with API 20C system for identification of common, new, and emerging yeast pathogens. J. Clin. Microbiol. 36: 883-886, 1998. PubMed: 9542903 Knutsen AK, et al. Polyphasic re-examination of Yarrowia lipolytica strains and the description of three novel Candida species: Candida oslonensis sp. nov., Candida alimentaria sp. nov. and Candida hollandica sp. nov. Int. J. Syst. Evol. Microbiol. 57: 2426-2435, 2007. PubMed: 17911320 RapID™ Yeast PLUS QC Set. Remel™. Arteau M, Labrie S, Roy D. Terminal-restriction fragment length polymorphism and automated ribosomal intergenic spacer analysis profiling of fungal communities in Camembert cheese. Int. Dairy J. 20: 545-554, 2010. Permits These permits may be required for shipping this product: Customers located in the state of Hawaii will need to contact the Hawaii Department of Agriculture to determine if an Import Permit is required. A copy of the permit or documentation that a permit is not required must be sent to ATCC in advance of shipment. Basic Documentation Product Sheet Certificate of Analysis SDS


text:
Teague to participate in All Star Skills Challenge
Teague is first Hawk to ever participate in competition
ATLANTA -- Hawks guard Jeff Teague was selected to participate in the Taco Bell Skills Challenge at State Farm All-Star Saturday Night Feb. 16, in Houston. The Taco Bell Skills Challenge was first introduced at NBA All-Star 2003 in Atlanta and features players competing in a two-round timed "obstacle course" consisting of dribbling, passing and shooting stations. All players must observe basic NBA ball-handling rules while completing the course. State Farm All-Star Saturday Night will air live on TNT beginning at 8 p.m.
The Hawks fourth-year guard joins reigning skills challenge champion Tony Parker of San Antonio, Jrue Holiday of Philadelphia, Brandon Knight of Detroit, Damian Lillard of Portland and Jeremy Lin of Houston as participants in this year's contest.
Teague is averaging a career-best 14.1 points on .456 shooting, 2.4 rebounds and a career-high 6.8 assists per game (12th in the NBA) in 33.3 minutes per game in 48 games (all starts). He is also shooting career bests from three-point range (.390) and the free throw line (.871; 12th in the league) and his seven double-doubles ranks eighth among all point guards in the NBA.
State Farm All-Star Saturday Night will also feature the Foot Locker Three-Point Contest; the Sears Shooting Stars; and the Sprite Slam Dunk contest. The NBA All-Star Game on Sunday, Feb. 17 will air live on TNT, ESPN Radio and in 215 countries and will be broadcast in 47 languages.
Photo by Kevin C. Cox/NBAE/Getty Images


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For your consideration is this AMAZING 100% natural Lemurian Seed crystal straight from the mine in from Minas Gerais, Brazil. It weighs a 221 grams and measures approximately 4.2.5 inches long. This one is double terminated Devic Temple!! It has wonderful deeply etched Akashic lines. The largest face of the termination is 8 sided, making this a grounding crystal. That face is also covered in thousands of tiny Trigonic Record Keepers that are so small they are impossible to photograph. These all measure less than a millimeter and are visible with a 20x magnification jeweler's loupe. It has utterly incredible glyphs making this a possible Master Starbrary with glyphs correlating to Ursa Minor, Orion, Cassiopeia and the Pleiades.
Some properties that Lemurian Seed crystals are thought to include:
Connection with the Divine Feminine, unification of the soul, access to knowledge and wisdom of ancient Lemuria. Links one with the healing qualities of Lemurian awareness. Supports overcoming spiritual loneliness and/or depression. Awakens multiple gifts of empathic and intuitive consciousness. Chakras: Crown (7) Soul Star (8)
❤Please check out my other listings for more crystals and curiosities ❤
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Has Ronnie Hillman fumbled away Broncos' trust in him?
Ronnie Hillman was given the first shot at being the Broncos' first-team running back. How much did his costly fumble at the goal line in a preseason loss to Seattle set Hillman back? Should coaches trust him again?
While I have never been convinced Hillman is a No. 1 back in the NFL, I believe the Denver coaching staff will have to show patience with young backs Montee Ball and Hillman if this team is going to have an effective running game in 2013.