text:
New Freebie: Multi Purpose Shuttle MPS 2A "Beaver"
Hello Community,
here comes my first new entry after DAZ`s big site rework:
A model of a modular SF Space Shuttle in basic version. (Modules are still to come...)
There are versions for .obj, Carrara, Bryce and Vue so far. DS / Poser version is in work (my very first prop ever ;-) ) but I `ll need a little time to get familiar with material settings and the like...
Highly detailed cockpit with holoscreens, controls, seats, options to have it flying (hyperdrive or sublight drive or both) or landed, open or closed airlocks and more...
Please refer the respective readme files for best rendering results.
Download links (ShareCG):
Obj version = http://www.sharecg.com/v/63187/browse/5/3D-Model/Multi-Purpose-Shuttle-MPS2A-Beaver-.obj-version
Bryce version = http://www.sharecg.com/v/63190/browse/5/3D-Model/Multi-Purpose-Shuttle-MPS2A-Beaver-(Bryce-vers.)
Carrara version = http://www.sharecg.com/v/63188/browse/5/3D-Model/Multi-Purpose-Shuttle-MPS2A-Beaver-(Carrara)
Vue version = http://www.sharecg.com/v/63189/browse/5/3D-Model/Multi-Purpose-Shuttle-MPS2A-Beaver-(Vue-version)
Edit: here the link to the UV template if someone needs his own custom design:
Free for private and commercial renders, but not for further distribution of the files. The model and maps may be modified for your individual needs.
Have fun!
Ikyoto Posts: 1,104
This looks SO retro it's UBER cool! Think there might be an interior in the works??
Elowan Posts: 388
Nicely done! Thnx for this and check your PM's/email.
patience55 Posts: 6,989
Thank you very much :-)
Iczer1 Posts: 14
Great ship!!! Very Thunderbird-ish ;-)
And thanks
IanTP Posts: 1,326
owo, new shiny's she is a lovely piece of work and thank you. :)
SpottedKitty Posts: 6,881
Very nice! I spotted the Bryce version in Renderosity's freestuff just tonight, and really wished there was a D|S version. Now I know there will be one, I'm looking forward to it.
How much of an interior will there be, beyond the cockpit and what we can see inside the airlock door?
Nearly forgot to ask, will you be setting it up for D|S3 or D|S4? A lot of us still use 3, and some people can't use 4 for one reason or another, or just plain can't work with the clunky user interface. If you make it for 3, though, it will work in 4 with no problems.
bigh Posts: 8,147
thanks - will wait for the DS 4 model .
Thank you in return @all :-)
For a brief history: this model is just a (time eating) w.i.p. with my german home 3D forum "Active Rendering". It is intended to become a modular ship which may carry a variety of payload-, lab- or med-modules as well as a bigger hyperdrive module for long distance scout missions. There will come a modified military version and different texture maps, too.
In this first basic variation the details just concentrate on cockpit, inner airlocks with separate windows and a room behind with few ctrl panels. I decided to follow some requests for a Poser variation, after the model was already finished, so there will be no rigged / morphing parts. (I would have to rebuild bigger areas of the model for that)
As, like said, this is my first Poser/DS prop ever, I first will have to make peace with the material nodes a.s.o. - still a "virgin world" for me ;-)
I just own DS4 pro, so I think the best way may be finishing it as a Poser file which can be read by Studio...
atoxic Posts: 43
thanks for sharing
I like your detailed model of a space craft
nice days and nice renders
Miss B Posts: 3,068
Love it, and am downloading the OBJ version as we speak. I look forward to the Poser version as well. I have both DS 3A and DS 4A/4P (haven't installed on my newish laptop yet and can't decide which to go with), so the Poser version will come in handy for either or both versions of DS. :-)
SpottedKitty Posts: 6,881spacebones said:I just own DS4 pro, so I think the best way may be finishing it as a Poser file which can be read by Studio...
That would be ideal, even better if you could include D|S materials settings (since Poser materials work with varying degrees of plastic-looking-ness in D|S). Also bear in mind that the last couple of versions of Poser save objects in which the morph dials won't work in D|S. Which Poser version will you be using to save with? I'd hate to have a pretty little ship like that and not be able to open the airlock to let my characters in. ;-)
I `ve got Poser 9 and that is the same "terra incognita" to me as DS - like I mentioned above, this will be my first prop ever. So there are no morphs and no rigging at all. I did not have that in mind when I finished the model, rather wanted a mesh for smooth animation, yet having lots of detail. Therefor I had to weld several parts to same shading domains / material groups. I`d have to build nearly everything anew from scratch for morph targets or so.
I know about possible troubles with shaders between Poser and DS... ;)
Just added the UV template (4096 x 4096. .jpg) and a b/w masking layer for easy retexturing, if someone wants to make some custom textures... ;-)
See last link above in the opening post.Post edited by spacebones on
Norse Graphics Posts: 0
It should be easy to import the OBJ in DAZ Studio. You'd have to manually add the textures, save as DSA for your convenience, and as a DAZ-file for quick-load of the prop. It's a nice piece of work and looks very good.
Art_Junkie Posts: 0Norse Graphics said:It should be easy to import the OBJ in DAZ Studio. You'd have to manually add the textures, save as DSA for your convenience, and as a DAZ-file for quick-load of the prop. It's a nice piece of work and looks very good.
Unfortunately Importing the OBJ version brings the model in as a single object block, so you can't hide the landing gear, or open the hatches by hiding them either.
I did have somewhat better success with the Carrara version, by exporting it as a DAZ COLLADA file then importing that into Studio 3.
It came in with all the various sub parts intact, and materials applied. Just had to tweak the transparency on some of the materials (Viewport, screens, and Engine effects) and rescale it to 600% to make it fit Poser People. Oh and adjusted the smoothing angle on the hull and hatches to cure some "bulges" and "bends"
Imported the shuttle into DS4 pro and Poser9 meanwhile and fiddled around with material room / texturing. (As already mentioned, I am not to familiar with both programs so far). I was not yet aware of just having only one collapsed shape with the whole object as one after import. Hard enough to find the right values / settings to have things looking similar to Vue-, Carrara- or Bryce versions. As I have few time at the moment because of job a.s.o. - I am in correspondence with Anthony Appleyard (Renderosity forum freestuff provider), who has made a basic Poser character of the shuttle with dials/switches for turning gadgets tower, switching between landed and flying option (having the landing gear or propulsion / hyperfield either hidden or not. I am just applying materials to the non UV parts of that character, but still am facing some issues...
The bulges and bends (at least with Poser) can be eliminated best on a crease angle of 80 for the respective parts (worst edge bulging occured with the outer airlocks, I guess). After import to Poser I found a default crease angle of 140 (!) for each single part. Way to much, don`t ask me why Poser does this... :P
DAZ COLLADA export from Carrara is a good idea! I never tested this before, but am glad to hear that this works. So I will take this into account with the modules, could save a lot of wasted time... ;)
Dorseyland Posts: 724
Hey, what ever happened to the DAZ/Poser version of the Beaver?? Come on, Spacebones, I reserved space in my runtime!
TheCastellan Posts: 657
I was going to ask, too. This might be just what I am looking for.
Hi Folks,
sorry for my absence on this topic, but my job does not leave me to much time so far, this year. ..
@Casual: thank you! Got me those scripts and will give them a try with Version 2.0 of my shuttle ( and for sure with some future cockpit stuff or so)
Great stuff on your site!!
This Project is NOT dead, promised!
DollyGirl Posts: 2,350
Just so you know I used your Beaver in the freebie contest. It got 2nd place so now you can say it's a winner. Looking forward to rev 2.FlyMetotheMoon.jpg1000 x 666 - 484K
Dorseyland Posts: 724
That Dollygirl is SUCH a show-off!
JUST KIDDING! Saw your great winning signature design over at Dreamslayer too. Congratulations on that also!
SPACEBONES: No pressure on the DAZ Beaver. Put all your effort into your job.
Your Boss
@Dollygirl: so it did help a Little... fine to see that, congratz! Is there any link to that respective site/entry?
@Dorseyland: Thank God I AM my boss hehe :-)Post edited by spacebones on
robkelk Posts: 3,259spacebones said:@Dollygirl: so it did help a Little... fine to see that, congratz! Is there any link to that respective site/entry?
I was the host of that contest - here's the link.
Dollygirl's entry is in post #173.
DollyGirl Posts: 2,350
Thanks Dorsey! I was shooting for that 100 bucks of DAZ cash. Maybe next month.
Spacebones, you can see the competition here:
Look for the May challenge. If you click on a picture it gives you a url list of where the freebies came from that were used in the piece. It is a nice way to highlight all of our wonderful artists that provide the community with freebies. There is an accompanying thread here in the Freepozitory each month.
Hope the previous answered your question.
Cool! :) ...didn`t even know about those contests... thx for info!


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|The writer is Ethel Ranney Tapley.
|Alice is her sister.
|Kenneth is her brother.
|Her parents.
Delma = Hazel's little sister
Earl = Hazel's brother
Verda = Earl's wife
Dorothy Lee = Hazel's niece (Earl's child)
Otho is Otho Hesser, her father's cousin.
Viella is Mary Viella Crites Hesser, Otho's wife.
Ruth & Kathryn are Otho and Viella's daughters.
Uncle Jont is Jonathan Hesser, Otho's father and her father's uncle.
Aunt Kate is Sarah Katherine Hall Hesser, Jonathan's wife and Otho's mother
Herman (Williams) is Alice's husband.
Kenneth's wife is also named Alice; her maiden name is unknown.
Sunday, December 24: "We went to L.A., ate dinner at Hazels. We went to Redlands to take Alice. Got in a terrible fog comming home. Mrs. Williams gave me a fern."
Monday, December 25, Christmas: "Mama & Dad ate at Hessers. Hazel & I ate at his folks. Hazel left for L.A. about 3. I went to Hessers."
Wednesday, December 27: "We did a big ironing. I read all afternoon. Dad plowed."
Thursday, December 28: "Mama & I went to town. Had dinner at Livingoods. Took Mrs. Harmon to town. Got our interest. Went to Hesser's but they weren't home."
Friday, December 29: "Dad worked on the C.W.A. I walked to Shultzs & mailed Hazel & Alice a letter. Mama made me a print dress."
Saturday, December 30: "Dad worked again, until noon as it rained. Dad & I went to Yucaipa. Read all evening."
Sunday, December 31: "It is still raining. Mr. Cooper called. Kinghams came up & re-rented the house. Read most of the day."
This concludes my grandmother's 1933 diary. Thank you for sticking with me as I recorded her thoughts over that year of her life. She did make entries in 1934, but only sporadically after the first couple of months of the year. I will continue to share her writings during 2012.

subset: commoncrawl


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Sorry I've been absent from here for a while, but I really think that this little achievement deserves a post.
As you may remember I have gotten heavily hooked on working with wet plate collodion technique and it's been a non-stop obsession ever since I poured my first plate in the spring of 2013. The intrinsic beauty, uniqueness and incredible archival quality of the images combined with the relative difficulty and immediate feedback of the process is truly riveting.
Some of you may know that collodion emulsion is equal to about ISO 1 at it's fastest, so exposure times usually range into multiple seconds even with fast acting vintage lenses built for that purpose. Needless to say, action sports photography is not something attempted by those who practice this craft today. Even in the 19th century very few have pointed their wet plate cameras at moving subjects. most notable of course was Edward Muybridge, who in mid 1870s did somehow achieve his spectacular results by capturing a galloping horse in full stride to settle an argument of whether or not all four legs of the animal left the ground at some point during the stride. How he did it I am not certain, but I believe there soon will be a detailed explanation provided by a photo historian and a great wet plate photographer Luther Gerlach (possibly in a form of a movie). All I know is that Muybridge's efforts were fully sponsored and close to a modern equivalent of $1M to produce and included modified emulsion, custom made lenses, trip wires and so on. Not to discount that great man's miraculous efforts, but that was a set up scene and it wasn't truly 'action sports' in my humble opinion. Neither were the more recent and rather famous plates of skaters. The photographer there set up a tremendous amount of strobes and also the skaters were told when and where to jump - again, hardly qualifies as true action sports in my eyes, more akin to shooting taxidermy than wild life. I can come upon a few historic images featuring people at an archery range, but that sport doesn't include much moving... Aside from that there's nothing that I can find depicting real live action on a sports field or arena.
In all honesty, I wasn't thinking about the historic precedence or conducting any research while conceiving my idea of shooting surfers on waves. I live in San Diego, surf-central, and have been surfing for a good decade or so, though lately I've been doing a lot more photography than wave-riding. So all I was thinking was how fun and challenging it would be to use my wet plate skills to get an image of the action.
Last Friday I finally got together everything I needed to try this. A week prior I finally got a lens I've been coveting for a while - a WWII areal surveillance 7in f2.5 Kodak Aero Ektar. I also had a shutter that happened to fit this lens - I believe it is from 1950-70s and was made by a Japanese company with a friendly name of Tommy. The shutter is based on the Thornton-Pickard design of late 1800s and has the same limited range of speeds (1/30-1/90). With my two week old collodion mix, which has been staying very fast due to refrigeration, I decided to give this seemingly insurmountable goal a try. To do this I went to the Ocean Beach pier, knowing that the waves there break pretty close to a point where I can set up my mobile dark box. The weather cooperated and just at the time that I had my equipment set up and chemistry out the marine layer that plagues the beaches of southern California during this time of the year finally burned off, giving me nice sunshine and maximum UV power to make my exposures with. I may need to remind my readers that with wet collodion process the plate need to be sensitized, exposed and developed before the emulsion dries, so I was really at the mercy of the swells and the skill of surfers present below the pier - a big enough wave had to come within a couple of minutes of me loading the plate into the camera and then someone had to be good enough to catch it! Well, the surfing gods apparently coordinated with the gods of collodion because below are the two plates selected from my shoot (I did a total of 4 actually and they are all actually rather decent, but these two are my favorite).
First exposure of the day - f2.5 with 1/30sec shutter speed
Third exposure of the day - f2.5 with 1/75sec shutter speed
A few people stopped by to see what I'm doing and one of them happened to have a camera and made this exposure showing me next to the self-made dark-box and the Zone VI 4x5 camera used to make the above plates.
Image by Zean Lugtu
In other news - I am getting ready to put The Photo Palace Bus to use again after some time off the road. First post-break trips will probably be around San Diego and the vicinity and I'll be looking forward to shooting with wonderful 40x50cm Ernemann Reisekamera (Travel Camera in English) that I am currently fixing up and outfitting for wet plate photography. I will NOT be attempting to make plates of surfers with it!
Anton Orlov


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Atlantic grey seals are very much a part of the dramatis personae of the teeming wildlife theatre that exists off the west coast of Pembrokeshire.
Although they are by far the largest residents, they are relatively few in terms of the cast of thousands, if not millions, that play out their lives on and around the beautiful sanctuary islands of Skomer, Skokholm, Ramsey and Caldey in far West Wales.
The visitor does not have to go to an island to see the seals, for they inhabit almost every cove and beach along the entire 180-mile length of the Pembrokeshire Coast National Park Coastal Footpath from Amroth in the south to Poppit Sands in the north.
It is always a delight to see their heads protruding from the surface of the water, taking a curious interest in the human beings watching them from above, or to see tham basking in the summer sun on a shelf of rock. To hear their eerie wailing 'song' wafting out of a breeding cove in autumn is also an experience not to be missed, and, when several sing together they harmonise as if testifying to the myth that even the Welsh fauna can sing in tune.
The Atlantic Grey Seal is a large mammal, the bulls reaching eight to eleven feet long and weighing between 370 and 680-lbs, the cows up to six feet six long and weighing between 20 and 420-lbs. The bulls and cows are easily distinguishable even if only their head is above water, for the cows have sleek, feminine faces as appealing as Jersey cows while the bulls' heads are square and bulky, battered and scarred from their many fights in protection of their territory. They resemble punch-drunk bruisers of the boxing ring. They constantly patrol and defend their territories, whch can consist of one breeding cove or cave or an entire stretch of coast where their harem can produce their pups. Their biggest colony in Pembrokeshire is Ramsey Island, off St Davids Head, where the northern and western cliffs are high and sheer and the breeding beaches and caves inaccessible except from the sea. The Pembrokeshire seals have a longer breeding season than their Scottish cousins, no doubt due to the fact that the Scottish coast has large beaches while the Pembrokeshire breeding beaches are fewer and smaller. The British breeding season stretches from early July to December, and the pups are born in September to November, emerging as small creatures with a dense, soft, silky white fur. But they are not small for long, as their mother's milk is so rich that they rapidly fatten into rotund fur-barrels, which, within a month, shed their puppy fur which is replaced by dense adult fur. They then leave for the sea to learn to fish. The British population numbers over 150,000. Why young seals are called pups not calves is a mystery while the seal's alternative names include horsehead and hook-nosed sea-pig,


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Anyhoo, let's get onto today's MM recipe. Since I have beans coming out of the old wazoo, I have to start getting creative with how I use them, or else I'll become bored very easily. So, I found this recipe in Canadian Living's July 2009 issue while looking for a side dish to serve with the huckleberry pork loin I made.
Recipe here.
I made a few substitutions. I used spinach instead of arugula and I used cider vinegar instead of the white wine vinegar. All in all, this was a great salad! Light, hearty, nourishing, nutritious - a huge hit. Definitely a keeper!
Also joining me this week:
Cathy of Accountants Can Cook? made a roasted cauliflower risotto from Canadian Living's most recent issue.
Andreas of Delta Kitchen made an absolutely mouthwatering Chanterelle Carbonara from German magazine Essen & Trinken.


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Martyr Athanasius, Abbot of Bretsk
The Hieromartyr Athansius of Bretsk was Belorussian and was born in about the year 1597 into a pious Christian family named Philippovich. He received a serious upbringing, and he knew the theological and historical literature, as is evidenced in the diary of the saint, which has been preserved.
In his youth, Saint Athanasius for a while was a teacher in the houses of Polish merchants. In the year 1627, he accepted tonsure under Igumen Joseph at the Vilensk monastery of the Holy Spirit. Saint Athanasius was ordained hieromonk in the year 1632, and made head of the Duboisk [Dubovsk] monastery near Pinsk.
Saint Athanasius, with a special blessing of the Theotokos, re-established Orthodoxy within the boundaries of the ancient Russian territories that had been seized by the Polish Reche. Between the years 1638-1648 Saint Athanasius fulfilled his obedience as igumen of the Bretsk-Simeonov monastery. The monk endured much abuse from the Uniates and illegal persecution from the civil authorities. Three times he endured being locked up in prison.
The saint was sent to the authorities at Kiev to appear before a religious tribunal, but he was acquitted, and returned to his own monastery. For ten years Saint Athanasius, finding himself among persons maliciously disposed towards him, led a constant struggle for Holy Orthodoxy, his faithfulness to which is evidenced by his sufferings.
Attempts to wear down the spiritual endurance of the saint were to no avail. He again went to trial, after which the monk was sentenced to death by execution, for his cursing of the Unia. Saint Athanasius died as a martyr on the night of September 4-5, 1648 (the Uncovering of Relics was on July 20, 1679).


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Washington D.C., Nov 22, 2012 / 04:06 pm MT (CNA).- The head of Catholic Charities in D.C. recently experienced the struggle of low-income families relying on food stamps, noting that Christian charity lends vital support to those in need.
"Most of us don't have a real sense of what it's like to be on food stamps," said Fr. John Enzler, president and CEO of Catholic Charities of the Archdiocese of Washington, D.C.
From Oct. 9 – Oct. 15, Fr. Enzler participated in D.C. Hunger Solutions' Food Stamp Challenge, pledging to spend only $30 on food for one week, the average amount allotted to recipients of the Supplemental Nutrition Assistance Program, formerly known as food stamps.
He told CNA that the experience allowed him to stand in solidarity with those in need, while also increasing his awareness of the challenges that face families and individuals who are trying to survive on food stamps.
Throughout the week, he experienced the struggle to be well-fed and healthy on such a small budget. In particular, he said, it was "really difficult" to eat nutritious food.
For Fr. Enzler, a typical dinner often consists of a small piece of chicken or fish with some vegetables. But he discovered that this is "almost impossible" on about four dollars per day.
Maintaining a healthy diet is "what made it really hard for me," he said.
And while he could have cut costs by eating peanut butter and jelly sandwiches or more canned food, it struck him that the situation would be much less manageable over a longer period of time.
"This is just one week for me," he said, while food stamp recipients must deal with these choices all year long.
The other big challenge for Fr. Enzler came over the weekend, when he was invited out to eat with some friends.
While he tried to limit his spending, it still pushed him over his allotted budget, and he ended up spending about $37 by the end of the week.
Many people don't realize that food stamp recipients often can't go out to eat, he observed. In most states, food stamps cannot be used at restaurants, and even cheap restaurants are difficult to manage on such a tight budget.
While eating out is a common way to relax after a long day or enjoy time with friends, a single outing could easily cost nearly half of your weekly food budget, he noted.
"You can't go to restaurants," he said." You can't have a beer. You can't go out with your friends."
Fr. Enzler said that the food stamp challenge helped him to "get a sense of what it's like" for those who struggle to stay well-nourished in the U.S.
He created a video blog of his experience, which he shared with his staff to help them understand some of the challenges facing the people they are working with on a regular basis.
There is a need for greater awareness of these struggles, Fr. Enzler said, explaining that while some people may be tempted to complain that federal aid recipients are getting free food, the experience of relying upon such a limited budget is very difficult.
And while some of the individuals receiving food stamps can supplement that aid with other money, many cannot, he said. Although people know that food stamps exist as a safety net for those who need it, many do not realize how tough it is to live on them.
Nonprofit organizations like Catholic Charities help to "fill that gap" between what the government provides and other existing needs or temporary challenges, Fr. Enzler explained.
Through its many initiatives in the Washington, D.C. area, Catholic Charities helps feed tens of thousands of people each year.
A recent two-year government contract allows Catholic Charities' Food Service Program to serve healthy meals to up to 800 elderly Washington, D.C. residents every day. The SHARE food network offers fresh, nutritious food packages at a discounted price, while the Montgomery County Family Center offers nutrition and cooking classes.
It is good to realize that there are those in need in our own backyard, said Fr. Enzler, observing that hunger is often thought of as a problem facing those in Africa or some other far off country.
"People don't understand that people in our nation are hungry," he said.
There are many ways that the faithful can help to ease the hunger of those around them, Fr. Enzler noted. Christians have the opportunity to speak up in their parishes and communities, volunteer in soup kitchens or organize local food drives.
"Jesus said clearly, 'Feed the hungry,'" he said. "This is our chance."
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Two common themes that have appeared during recent regulatory exams are the integrity of client assets and the integrity of clients' information. As to the former, the issue is whether client assets are where they are supposed to be. As to the latter, the issue is whether advisors are maintaining client information in a secure and confidential manner.
The confidentiality of client information has become increasingly more important in the following situations:
- An advisor who shares offices with individuals or entities unrelated to the firm
- Other individuals who may have access to firm offices, including a landlord, managing agent, security personnel or cleaning staff
- Vendors or service providers that may have direct access to client or firm information, especially electronic information, such as IT consultants, shredding services, or document and information storage providers
There is a corresponding related question on the most recent SEC exam that inquires as to the identity of the firm's vendors, how the firm found them, any due diligence undertaken, and the steps the firm has taken relative to those vendors to protect confidential client information.
It goes without saying that all firm employees and representatives should execute a confidentiality agreement, but what about the other players referenced above? Should they be requested to execute a confidentiality agreement? It depends upon to whom you are making the request. You will have more leverage to require such an agreement of individuals with whom you share office space or hire to provide services (e.g., IT vendors) than you will have with respect to the landlord, especially post lease execution. In all cases, request a confidentiality agreement when you initiate a contract, but especially relative to the landlord or managing agent. You will have more leverage to request confidentiality as part of lease negotiations than subsequent to execution of the lease.
The same timing pertains to vendors, but unlike a landlord, a firm will generally have more leverage relative to terminating a vendor on short notice than it would relative to a lease that may be for a term of several years. In addition, if the landlord or managing agent hires security and cleaning personnel, you can ask the landlord to execute the confidentiality agreement on their behalf and accept responsibility for their conduct. At the very least, you should document that you made an inquiry as to the screening process utilized by the landlord or managing agent prior to hiring such personnel or service providers.
I refer to the above confidentiality issues in a firm's policies and procedures, and include corresponding forms of confidentiality agreements. Will having these agreements executed ensure that all those who have access or entry will not view or utilize confidential information? Of course not, but doing nothing is not an alternative. It is important for all those who may have access or entry to appreciate your position and the heightened sensitivity to confidentiality. If the landlord or managing agent will not execute, I recommend you send a tactful letter to the landlord or managing agent acknowledging his or her refusal to execute the agreement. Remind the landlord of his or her confidentiality obligations, as well as those of anyone to whom he or she may grant access to the firm's offices.
Many services providers, especially national firms, will include confidentiality provisions in their contracts with the advisory firm. Those provisions are generally sufficient. However, as to information or document storage providers, you should also make inquiry as to their respective procedures to safeguard the information with which they are entrusted.
The above will not insure against security breaches, but, as previously indicated, doing nothing is not an alternative.


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Chef at Home - Episode Guide
Season 6
Simple Fettuccini Alfredo
Season 6 - September 17, 2015
Michael shares a wide variety of secrets and time saving tricks of the trade from his days as a restaurant cook. Two simple steps produce perfectly pan roasted golden brown and juicy chicken breasts complete with their own sauce. He free styles a batch of butterscotch bread pudding and a quick pot full of classically simple Fettuccine Alfredo.
Argentinean Burgers
Season 6 - September 16, 2015Michael hosts a deck party and shows how easy it is to fill your grill with flavours from all over the world. Chicken satay with peanut sauce, Argentinean burgers with Chimichurri sauce, beer broth mussels and grilled oysters all set the stage but an amazing mint margarita steals the show!
Smoked Salmon Pesto Pinwheels
Season 6 - September 16, 2015Michael shows how to show off for a memorable cocktail party. He creates a tasty selection of bite sized tastes, Hors d'oeuvres. Smoked salmon pesto pinwheels, proscuitto mesclun bundles, olive oil fried almonds, grilled Cambazola cheese sandwiches with marmalade, blue cheese walnut crusted grapes and incredibly, grapes wrapped in 24 Kt. gold leaf. Talk about showing off!
Proscuitto Roast Salmon
Season 6 - September 15, 2015Michael shows that cooking for a crowd can be just as fun and easy as cooking for one. He creates proscuitto roast salmon with tomato tarragon salsa, grilled Caribbean chicken with pineapple salsa then fills a pot with Thai coconut steamed mussels.
Dinner Club
Season 6 - September 15, 2015Michael hosts his monthly dining club friends. On the menu? Cooking with wine and spirits. Pinot Noir cherry chutney tops grilled veal chops. Sherry aromatizes creamed spinach. Single malt butterscotch sundaes round out the evening as Michael mixes up old-school Sazerac nightcap cocktails for everyone!
Saturday Baking
Season 6 - September 14, 2015Michael sets out to achieve perfection in the kitchen. He makes a simple sweet yeast dough and uses it to create a magnificent batch of homemade cinnamon rolls. Along the way he enjoys chocolate French toast for breakfast and finds that perfection is both a journey and a destination.
Dark Chocolate Day
Season 6 - September 14, 2015Michael receives an unexpected treat, a large box of top quality chocolate. So he calls a few friends and starts playing. Dark chocolate brownies, chocolate covered grapes and popcorn, caramel chocolate sauce and chocolate whipped cream are the result.
Cook Ahead
Season 6 - September 11, 2015Michael invests time to save time as he gears up his kitchen for the busy week ahead. The result is a batch of chicken soup with a Mediterranean flair, oatmeal chocolate chip cookies, hummus, oven roast tomatoes, twenty fruit salad and a menus worth of other time saving tips.
Shrimp Cocktails
Season 6 - September 11, 2015Michael looks for ways to fight boredom in the kitchen. Along the way he finds a batch of freshly baked blondies, a round of prosciutto wrapped grilled shrimp cocktails and a spectacular homemade pasta dish; green pea spaetzle with smoked salmon and dill.
Easy Fish
Season 6 - September 10, 2015Michael shows off winning strategies for a home cook's most important job: filling the table with healthy flavour. He shows how easy it is to crust whitefish with Dijon & Pesto crusts, mash sweet potatoes with olive oil and maple while steaming Brussels sprouts with bacon and your favourite herb. He even sneaks some extra special goodness into a blueberry shake.
Big Flavor
Season 6 - September 10, 2015Michael explores the great big world of freestyle condiment flavour and finds lots of bright examples. A round of grilled tuna steaks and Caribbean salsa share the menu with homemade ketchup and chilled melon gazpacho soup with mint almond goats cheese pesto.
Tea Poached Salmon
Season 6 - September 9, 2015Michael explores the flavours of love. He creates a new menu for Rachel and discovers that cooking a special dinner is more of an aphrodisiac than any single ingredient. Tea poached salmon, Moroccan almond apricot couscous and Pina Colada Panna Cotta all help him seal the deal!
Pasta Casserole
Season 6 - September 9, 2015Michael explores the pursuit of flavour and how it affects your cooking style. He discovers that once you've decided to make something taste the best it can, the ideas to make it happen are never far behind. Like adding a tomato twist to old-fashioned macaroni & cheese. Or the extra aromatic boost of a double vanilla cake with dark chocolate frosting.
Travel Flavors
Season 6 - September 8, 2015Michael finds dinner inspiration and ideas all over the world. His travels encourage a spirit of adventure as he cooks salmon with a Mediterranean flair in a Scandinavian Muurikka over an open fire. Egyptian molokhia, Mexican ceviche, Arabic coffee and candied crickets from Japan round out the global menu around the backyard fire.
Homemade Pasta
Season 6 - September 8, 2015Michael has some spare time and decides to play around with a few kitchen projects. He finds his pasta machine and makes up a batch of salt & pepper fettuccini with the worlds tastiest tomato sauce, San Marzano sauce. For a treat he whips extra virgin olive oil into a simple cake batter and serves it with basil whipped cream.
Southwestern Beef Stew
Season 6 - September 7, 2015Michael sets aside the cookbooks and looks for ways to stir his personality into dinner. He shows how you can add southwestern flavour to a simple beef stew, turn a few baked sweet potatoes into dumplings and add some zest to sweet and sour cabbage. All topped off with a southwestern sundae with spicy chocolate sauce and strawberry salsa.
Colorful Food
Season 6 - September 7, 2015Michael rolls flank steak around dried tomato pesto and roasts pinwheels of flavour stuffed beef. He serves them with steakhouse vegetables and a batch of intriguing twice baked potatoes stuffed with smoked salmon, cream cheese and chives.
Tuscan Beef
Season 6 - September 4, 2015Michael shows off a spectacular way to cook an extra thick steak: grilled, sliced into a warm salad with arugula, lemon, olive oil and shaved Parmesan. Tomato bread pudding and steakhouse mushroom stew share top billing too.
Global Kitchen
Season 6 - September 4, 2015Michael explores the globe and finds that formerly exotic flavours of the world can become everyday mainstream. From Asia he creates a perfect food balance in orange sesame crusted pork tenderloin. From India, he makes a batch of sweet potato aloo gobi and some of the worlds easiest homemade cheese, paneer.
Sausage & Pepper Hero
Season 6 - September 3, 2015It's hero night! Michael slows down his family's fast-paced life by trying out some new dinner ideas. Sausage, peppers and fennel stuffed in whole-wheat buns, turnip French fries with green ketchup, an Italian inspired slaw, and peanut butter and jelly cookies round out the menu.
Pork Chops
Season 6 - September 3, 2015Michael tries out a few new ideas and relies on a few time tested and true techniques while he cooks up a pan of juicy pork chops with a new rosemary scented apple sauce. A batch of creamy bacon cheddar polenta and brown butter green beans completes the plate.
Brick Chicken
Season 6 - September 2, 2015Michael shows off a unique way to cook a whole chicken, pollo al mattone: flattened under a brick. The results are spectacularly golden brown and crispy! He completes the meal with a side dish of fennel roasted with apples and a simple strawberry arugula salad.
Kung Pao Chicken
Season 6 - September 2, 2015East meets West in Michael's kitchen as he shows how to make one of his favourite restaurant dishes: spicy Kung Pao chicken. This fusion dish's origins encourage a playful approach instead of rigid authenticity. The same approach inspires a Chinese salad.
Baked Chicken
Season 6 - September 1, 2015Michael demonstrates one of the simplest ways to cook a chicken, bake it in a closed pot. The results are spectacularly simple and full of rich, deep chicken flavour. Bacon barley risotto and a warm wilted spinach cherry tomato salad fill the table with even more flavour.
After School Party
Season 6 - September 1, 2015Michael shows how to harness the scientific side of cooking by using simple kitchen physics. He creates the perfect chewy chocolate chip cookie, crisp oven fries and Asian orange grilled chicken wings. You don't have to be a scientist to be a great home cook, but your kitchen can be a flavour laboratory.
Southwestern Art
Season 6 - August 31, 2015Michael finds that the kitchen can be a place to relax while you explore your creative side. He finds artistic inspiration in the colourful flavours of the southwest, creating a strawberry margarita pie and a southwestern dinner salad complete with crispy spicy chicken, avocadoes, corn and a zesty chipotle lime dressing.
Season 5
Brunch With Friends
Season 5 - August 31, 2015Michael gets up early to make a houseful of guests brunch. Smoked salmon rye bread pudding, minestrone soup, banana fritters and caramel sauce start everyone's day off with lots of sunny flavours!
Breakfast in Bed
Season 5 - July 15, 2015Michael and Gabe surprise Mom with breakfast in bed. Fruit salad smoothies, granola muffins and Rachel's favourite oatmeal complete with almond cappuccino foam are a big hit, and Gabe is impressed with his very own green eggs and ham!
Lemonade Stand
Season 5 - July 14, 2015Michael and Gabe have fun setting up a neighborhood lemonade stand. After Gabe and his friends plow through their bowls of pizza soup their hand squeezed lemonade and old-fashioned doughnuts are a sell out hit!
Bake Sale
Season 5 - July 13, 2015Michael is asked to contribute to a local charity bake sale and comes up with a table full of treats. After fueling up with a batch of his signature whole grain pancakes he gets baking. A batch of three layered chocolate peanut butter crunch squares and old-fashioned Monkey Bread are the tasty results!
No Knead Bread
Season 5 - July 10, 2015Michael shows off an amazing new way to make bread that doesn't require tedious kneading. With it he creates two amazing loaves of bread: a crusty classic loaf of city bread, and a hearty loaf of whole grain country bread. He dips the bread into cheddar ale soup.
Potluck Pot Pie
Season 5 - July 9, 2015Michael gets ready for a community potluck. He shows how sharp knives are a cook's best friend when cooking for a crowd. Two chickens easily become a table full of individual basil biscuit crusted chicken potpies and a pile of vegetables become a tasty balanced Asian vegetable salad.
Vegetarian 101
Season 5 - July 8, 2015Vegetarian cooking is a regular part of Michael's family's food lifestyle. He shows how it's not about what's missing but what's present. Carrot ginger soup, apple granola crisp and grilled vegetable wraps with dried tomato black olive spread!
All Fish Night
Season 5 - July 7, 2015It's Michael's turn to host his dinner party club and he decides on an all-fish menu. The meal begins with some ocean tastes, smoked salmon rye bread crisps and seared tuna bites. He glazes pan seared scallops with vermouth and mustard and shares Mediterranean tomato mussel broth with pasta. He even adds squid to Neptune's feast and figures out a way to make a fishy treat too!
Creative Kitchen
Season 5 - July 6, 2015Michael loves to play in his kitchen, even when he's not making dinner! With time on his hands he tries out a few cutting edge ideas. Caramel vinaigrette, ice wine foam, encapsulated mango puree and olive oil poached salmon all show off the combination of art and science that make all kitchens tick.
Gnocchi w/Roast Tomato Sauce
Season 5 - July 3, 2015Michael explores the fundamental role that salt and pepper play in all cooking. He seasons a simple roast cherry tomato and black olive pasta sauce, his favourite fennel salad and a batch of handmade potato gnocchi. He even uses salt and pepper to make a batch of homemade spicy strawberry sorbet!
BBQ Pulled Pork Sandwich
Season 5 - July 2, 2015Some of the very best flavours in any kitchen come from patience. Michael rubs a pork shoulder with an infinitely customizable spice blend then slowly BBQ's for a pulled pork sandwich. The pork shares top billing with a soft white potato flavoured roll and a simple coleslaw. The addictive flavours of slow food!
Breakfast For Dinner
Season 5 - June 30, 2015Michael finds that the traditional flavours of breakfast are just as good for dinner! He braises fresh bacon, pork belly and serves it with tomato ginger jam. Sweet potato home fries and a round of simple omelets complete the AM PM celebration.
Local Flavour
Season 5 - June 29, 2015Michael finds dinner inspiration with local ingredients from his own neighborhood. Local food is a great way to add flavour to the table and chicken baked with ham, and cheddar, croissant bread pudding, apple pie flavoured carrots, salsa stuffed twice baked potatoes don't disappoint!
Cook Ahead Sunday
Season 5 - June 26, 2015With some weekend time on his hands Michael shows how easy it can be to turn your kitchen into a prep kitchen and get ready for the busy week ahead. He shows how convenient it is to slow cook a French onion chicken stew. A batch of always-needed tomato sauce is packed with hidden veggie flavour. He also creates a lunchtime favourite with a classic Nicoise tuna salad.
Kids Party
Season 5 - June 25, 2015Michael cooks for Gabe and a gang of his friends. He starts with some healthy snacks: pumpkin pie pumpkin seeds and olive oil popcorn. Chinese chicken balls, steamed broccoli trees and sweet potato soup round out the menu as he discovers how much fun it can be to cook for the toughest crowd of food critics ever!
Roast Organic Chicken
Season 5 - June 24, 2015Michael gives in to his comfort food cravings with a menu full of organic choices. A simple roast chicken dinner shares top billing with dark chocolate pudding topped with white chocolate whipped cream. Garlic steamed broccoli and roast garlic mashed potatoes round out the feast as Michael and his family get comfortable with their organic choices.
Beer Can Chicken
Season 5 - June 23, 2015Michael discovers how tasty it is to grill a chicken perched on a beer can. But does the beer actually flavour the chicken? He finds out! And the results share the picnic table with Greek potato spinach salad, grilled corn and basil butter and an incredible grilled banana split
Fresh Herb Picnic
Season 5 - June 22, 2015Michael finds inspiration for a picnic in his fresh herb stash. He flavours a grilled chicken and pineapple salad with mint. He adds thyme and bay leaves to warm bacon cabbage slaw. Basil flavours a surprisingly good watermelon feta salad while cilantro becomes a tasty pesto. When rain threatens to spoil the fun the picnic moves indoors along with mint flavoured limeade!
Big Beefy Ribs
Season 5 - June 19, 2015The gift of a special bottle of wine inspires Michael to match food to wine instead of the other way around. He braises big beefy ribs in a big beefy red wine and serves them with roasted asparagus and purple mashed potatoes with a cabernet sauvignon reduction mashed in. A mulled chardonnay apple vanilla ice cream sundae rounds out the menu for dessert.
Grilled Steak
Season 5 - June 18, 2015Michael shows how easy it is to fill your kitchen with the very best ingredients to inspire your cooking. He and Gabe share a thick juicy grilled steak dinner with cheesy potato pie, dark chocolate pate and a steakhouse salad.
Clam Boil on the Beach
Season 5 - June 17, 2015Michael heads for the beach and orchestrates the ultimate picnic: a clam boil! He fills a pot with clams, lobsters, mussels, corn, potatoes and sausage. Smoked salmon potato salad and chocolate chip cookie brownies tag along for the fun in the sun!
Cornmeal Crusted Catfish
Season 5 - June 16, 2015Michael discovers that one of the best places to practice sustainability is in the kitchen. As he cornmeal crusts a great green choice, catfish, he reveals a surprising array of simple tricks that anyone can use to make their cooking sustainable. A potato cheddar casserole and farmers market salad completes the menu.
Lobster Feast
Season 5 - June 15, 2015A kitchen full of your favourite ingredients is a great way to rev up your cooking. Michael steams off a pile of lobsters and they end up in a lobster pesto salad, dipped in lemon brown butter and in a batch of decadent lobster mashed potatoes. His favourite pantry shelf inspires a three chocolate extravaganza for dessert!
Seaweed Salmon
Season 5 - June 12, 2015Michael sets out to cook dinner and finds adventure every step of the way. He explores ancient cooking methods by cooking salmon in seaweed. Adventuresome ingredients flavour luxurious saffron rice and exotic Asian long bean salad. To top it all off a round of Caesar cocktails turn into a whirlwind presentation extravaganza!
Backyard Smoked Salmon
Season 5 - June 11, 2015Michael sets out on a backyard culinary adventure and shows two different ways to smoke your own salmon: hot and cold. The tasty results inspire a smoked salmon Caesar salad and an incredibly simple pasta dish that makes it's own sauce!
Fish Taco
Season 5 - June 10, 2015Michael explores the role that spices play in the kitchen as he makes spicy salmon tacos with avocado salsa and brightly flavoured southwestern brown rice and black beans for dinner. He promotes plain vanilla to the star of the show in a pineapple vanilla upside down cake and even slips some spice into a round of ginger melon mojitos!
Season 4
Valentine's Day for Two
Season 4 - February 13, 2017Michael celebrates Valentine's Day in style and creates a special flourish-filled dinner for Rachel. They begin with a salad of baby greens with warm goats cheese then enjoy Halibut Provencal with stuffed zucchini before finishing with chocolate. Michael mixes his homemade chocolate liqueur into a festive martini and shows how easy it is to customize your own chocolate dipped strawberries!
Halloween Tricks and Treats
Season 4 - October 30, 2015Michael can't resist mixing tricks into his treats! He bakes brownies in ice cream cones and tops them with homemade marshmallow. Candied apples and peanut brittle both take advantage of sugars unique candy making ability. But it's the roasted eight-winged bat that looks the scariest!
Season 4 - October 9, 2015
Michael shows how easy it can be to roast a juicy turkey. He shares a few tricks including brining, a unique way to carve and present the turkey, lickety split cranberry sauce and tasty gravy. And while the turkey roasts he shows how to make vegetable sides dishes on top of the stove, a spectacularly simple whole cauliflower and glazed root vegetables.
Birthday Party
Season 4 - June 9, 2015It's Gabe's birthday and Michael has to deliver a dump truck birthday cake. It arrives just in time and so does a kid friendly menu featuring spaghetti sauce full of lots of hidden vegetable flavour and fish sticks crusted with tortilla chips!
Apple Orchard
Season 4 - June 8, 2015Chef Michael is inspired by the local apple season to visit an orchard and get cooking. He can't resist including apples in every dish and ends up with a classic apple pie, a chicken roasted on a bed of apples, brown rice simmered with apples and a simple salad dressed up with apple slices.
Spinach Pesto Penne
Season 4 - June 5, 2015Michael shows off some of the ways that new recipes are created as he cooks dinner. He tosses pasta with a unique pesto of spinach, walnuts, sage and Parmesan and grills ratatouille. For dessert he cant resist playing around with a simple pudding recipe and ends up making Earl Grey Honey Pudding!
Fish N' Chips
Season 4 - June 4, 2015Michael shows how relaxing cooking can be as he fries a batch of crisp halibut 'fish n' chips' with sweet potato fries and chipotle tartar sauce. He can't resist frying up a special treat for dessert either: batter dipped candy bars!
Kitchen Prep Day
Season 4 - June 3, 2015Michael takes the time to tune up his kitchen. He shows off some cook-ahead projects and reveals how he keeps his kitchen in tip-top running condition. A large chicken becomes a pot of simmering chicken broth, a bunch of ripe bananas become banana brownies and banana pops, apples become applesauce and the fridge gets a full cleaning with lots of organizing tips.
Wood Planked Salmon
Season 4 - June 2, 2015Michael shows off a unique way of cooking salmon. He marinates it with maple and mustard than cooks it over a live fire on cedar planks. The aromatic results are perfect with a dried tomato pesto and a tomato onion tart baked in Parmesan pastry.
BBQ Ribs
Season 4 - June 1, 2015Michael explores the role that texture plays in great cooking. From tough pork ribs tenderly baked with barbecue sauce to hard beans softened by maple baking, texture is a part of every meal. The ribs and baked beans share the table with crispy cole slaw and southwestern fruit salad tossed with a few twists.
Baked Ham
Season 4 - May 29, 2015Michael finds himself with a Sunday afternoon to spare and decides to try out some new flavours. He begins with Sunday ham, which always makes its own sauce and always tastes different. Red onion relish goes with the ham along with twice-baked sweet potatoes, flowering onions and orange brown butter glazed Brussels sprouts!
Chicken Parmesan
Season 4 - May 28, 2015Michael explores the world of recipes and reveals how to use them to your advantage. Whether they're written or verbalized recipes are how cooks share ideas and insight. Like a crusty loaf of aromatic olive Foccacia served with chicken Parmesan, simple tomato sauce and pasta.
Indian Tandoori Chicken
Season 4 - May 27, 2015Michael shares his passion for the flavours of India. He explores the vibrant role that spices play in tandoori chicken with butter sauce, aloo gobi potatoes and cauliflower and even makes a batch of his own garam masala spice blend!
Sunday Brunch
Season 4 - May 26, 2015Michael explores the world of spices as he creates a weekend brunch for family and friends. Memorable spice flavours warm up cardamom coffee cake, cinnamon baked granola, spice baked fruit salad and smoked salmon eggcups.
Old Fashioned Fried Chicken
Season 4 - May 25, 2015Michael satisfies his craving for classic flavours that have stood the test of time. Buttermilk fried chicken, potato salad with bacon and corn, cinnamon scented snickerdoodle cookies and iceberg lettuce tomato salad with ranch dressing all prove the point. The classics are classic for a reason: they taste great!
Game Day Wings & Burgers
Season 4 - May 22, 2015It's game day and Michael has invited his buddies over to watch. They're bringing the beer and he's cooking a menu of classics with a twist. Chocolate Chip-less cookies, authentic Buffalo chicken wings with mojo sauce and his famous burgers, complete with a secret ingredient, will level the playing field!
Chocolate Beef
Season 4 - May 21, 2015Michael decides to share some provocative flavours with his dinner party guests. He whips up a rich beef stew and flavours it with dark chocolate then serves it with mashed celery root. For dessert he poaches drunken pears and serves them with goats cheese whipped cream.
Thai Red Curry Coconut Beef
Season 4 - May 20, 2015Michael explores the bright, balanced flavours of Thai cooking revealing the simple secrets that make it fun to cook and fun to eat. He creates a classic five part Thai meal with jasmine rice, a relish, a soup, a salad and a curry. Shrimp paste relish, sweet and sour soup, three herb chicken salad and red curry coconut beef round out the menu.
Turkey Meatloaf
Season 4 - May 19, 2015Michael shows how easy it can be to roast a juicy turkey. He shares a few tricks including brining, a unique way to carve and present the turkey, lickety split cranberry sauce and tasty gravy. And while the turkey roasts he shows how to make vegetable sides dishes on top of the stove, a spectacularly simple whole cauliflower and glazed root vegetables.
Spice Rubbed Rib Eye Steak
Season 4 - May 18, 2015Michael treats himself to a brand new BBQ grill and enjoys playing with his new toy for the first time. He creates a menu of steak house classics: juicy grilled rib eye with mushroom sauce, Parmesan smashed potatoes and grilled zucchini.
Louisiana Gumbo & Dirty Rice
Season 4 - May 15, 2015Michael explores the bright, vibrant flavours of Louisiana. He fills his soup pot with traditional gumbo and serves it with dirty rice and cornbread. For dessert he makes a beautiful banana bread pudding with bourbon sauce.
Seafood Chowder
Season 4 - May 14, 2015Michael's garden is overflowing with fresh dill so he can't resist stirring some into everything on the table. It flavours a batch of seafood chowder and a loaf of freshly baked bread from his bread machine. He even tosses some dill into a simple honey yogurt dressing for a greens salad.
Bacon Corn Chowder
Season 4 - May 13, 2015Michael is inspired by the local corn harvest to create a meal with lots of local flavour. He simmers a traditional farmhouse soup, corn and bacon chowder. He stirs sweet raw corn into guacamole. Blueberry shortcake with sour cream biscuits finishes the meal.
Soup & Sandwich
Season 4 - May 12, 2015Michael shows how you can use your sense of taste to help you cook. He explores the difference between taste and flavour as he creates creamy mushroom soup, a smoked salmon bagel sandwich and chocolate crusted ice cream balls.
Smoke Salmon Crusted Salmon
Season 4 - May 11, 2015Michael hosts a dinner party and shares a few entertaining secrets along the way. The party begins with Parmesan proscuitto puff pastry pinwheels and a bowl of celery root soup. Smoked salmon crusted salmon gets top billing until a spectacular dessert arrives: flaming baked Alaska!
Spaghetti and Meatballs
Season 4 - May 8, 2015Michael is inspired by the flavours of Italy as he makes meatballs and a menu of Italian favourites. He whips up a speedy tomato sauce, chocolate chip biscotti, and fennel arugula salad with balsamic vinaigrette and Parmesan crisps. For dessert he makes affogato: espresso poured over ice cream.
Season 3
Hearty Chili
Season 3 - November 2, 2015Michael is hosting poker night and the culinary stakes are high. Spicy chili, cheddar cornbread and "Buffalo" chicken wing salad with blue cheese dressing, and Michael's own Hard Lemonade completes his hand.
Beer Stew
Season 3 - November 2, 2015It's movie night with friends, and for the menu Michael simmers a beef stew made with beer, cheddar biscuits, butterscotch popcorn and hot cocoa laced with liqueurs.
Blue Cheese Crusted Filet Mignon
Season 3 - October 30, 2015A dinner party is the best time to try out new ideas and Michael decides to go with blue cheese crusted filet mignon, horseradish mashed potatoes, roast tomatoes with baby spinach, and a special meringue dessert: pavlova with orange marmalade.
Chicken Noodle Soup
Season 3 - October 29, 2015Michael recreates some of his favourite childhood food memories for Gabe with chicken noodle soup, bumps on a log, carrot raisin salad, and homemade brown sugar ice cream.
French Onion Soup
Season 3 - October 29, 2015Inspired by his favourite ingredient, the onion, Michael makes French Onion Soup, pan roasted chicken breasts with a speedy pan sauce, and spinach salad with raspberry vinaigrette and candied walnuts.
Split Pea Soup
Season 3 - October 28, 2015Michael satisfies his craving for comfort food with a speedy split pea soup, Greek salad and French fries with spicy ketchup.
Chilli Gazpacho
Season 3 - October 28, 2015A hot day calls for a picnic complete with mint gazpacho, chicken Caesar salad, and the world's fastest chocolate mousse.
Spanish Paella
Season 3 - October 27, 2015For a special Sunday dinner, Michael makes a simple Spanish paella, grilled asparagus with parsley pesto, watermelon & basil salad, and raspberry lemon parfaits.
Pasta wth Red Pepper Sauce
Season 3 - October 27, 2015Michael experiments with something new and the result is a bright red pasta sauce made without tomatoes. Roast red pepper sauce with pasta, tomato & olive salad, and crostini with a roast garlic spread complete the menu.
Lasagna with Speedy Tomato Sauce
Season 3 - October 26, 2015Michael turns a weekend treat into a simple weekday dinner with his speedy lasagna, Sicilian salad, herb butter bread, and strawberry banana turnovers with cinnamon-crusted ice cream.
Pasta with Black Olive Sauce
Season 3 - October 26, 2015Fast food is on the menu – but not takeout – as Michael prepares pasta with tomato olive sauce, pesto salad and banana muffins with raspberry butter.
Fried Turkey
Season 3 - May 7, 2015The backyard is full of friends for a picnic, and Michael surprises them by deep-frying a turkey. He also makes potato salad with dill & mustard and Parmesan baked zucchini & tomatoes.
Cocktail Party
Season 3 - May 6, 2015A cocktail party is the best place to mix and match flavours. Nacho chips with bacon, jalapenos and cheddar, spicy tequila salsa, orange baked Brie in puff pastry, portobello pizzas, crispy bacon rings with smoked salmon mousse, a pink pineapple drink, and 'Sangrita' in cucumber cups with tequila shots get this party started!
Potato Fish Cakes
Season 3 - May 5, 2015The mystery of combining flavours is revealed with potato & salmon cakes with horseradish sauce, broccoli & potato soup, and homemade peanut butter cups.
Baked Halibut
Season 3 - May 4, 2015Michael shows off his infinitely modifiable method for cooking any fish by creating baked halibut with tomatoes, onions & a simple sauce, tomato couscous with black olives, cucumber & carrot salad, an avocado tuna fish appetizer and chocolate banana milkshakes for a treat.
Braised Lamb Shanks
Season 3 - May 1, 2015Michael demonstrates how relaxing cooking can be with braised lamb shanks, roasted cauliflower with almonds, orange juice braised sweet potatoes, and roasted pineapple with coconut crusted ice cream.
Homemade Sushi
Season 3 - April 3, 2015Michael shows how mainstream the flavours of Asia have become with orange ginger broth with soba noodles, sushi, spicy pineapple salad, coconut sticky rice pudding, and sun tea.
Tomato Vodka Salmon
Season 3 - April 2, 2015Michael makes a romantic dinner for two with an emphasis on presentation. He prepares Bloody Mary salmon, salad 'Bouquet' with cucumber vase and roasted tomatoes and little vanilla cakes.
Potato Crusted Salmon
Season 3 - April 1, 2015Michael tries something new with a family favourite, fish. Potato & horseradish crusted salmon with pickle sauce, roasted licorice carrots, sautéed mushrooms with sherry & spinach and mango & strawberry cobbler make up this reinvigorating menu.
Rum Raisin Pork
Season 3 - March 31, 2015Molten chocolate cakes with coffee whipped cream headline this dinner of allspice-rubbed pork tenderloin with rum raisin sauce, pear salad with garlic oat crunch & blue cheese dressing, and sautéed spinach with nutmeg.
Turkey Tacos
Season 3 - March 30, 2015The everyday flavours of Mexico are the inspiration for tonight's menu of turkey tacos, cheesy quesadillas, avocado and corn salsa, apple pie burritos, and margaritas.
Asian Chicken Salad
Season 3 - March 27, 2015Michael shows how to take leftovers and make them into something new with Asian chicken salad wrapped in rice paper, potato pancakes with smoked salmon & herb sour cream dressing, baked tomatoes 'Provencal', and flambéed bananas served with ice cream.
Cornflake Crusted chicken
Season 3 - March 26, 2015It's 'restaurant night' at the Smith's and Rachel and Gabe have placed their orders. Cornflake crusted chicken with curry sauce, white beans with bacon and spinach, beet and goat cheese salad, and an upside-down apple pie are on the menu.
Risotto and Prosciutto Pesto Chicken
Season 3 - March 25, 2015Michael makes a few of his all time favourites, pesto stuffed chicken wrapped in proscuitto, parmesan, parsley & pea risotto, and meringue tarts with kumquat marmalade and strawberries.
Salsa Chicken
Season 3 - March 24, 2015Gabe has a few friends over, so Michael whips up a simple, healthy meal of salsa chicken, BLT salad, corn fritters with maple butter, and jello shooters.
Southwestern Steak Salad
Season 3 - March 23, 2015Michael finds inspiration everywhere and ends up with a southwestern steak salad, spicy sweet potato soup with crispy tortillas, and green rice with cilantro.
Season 2
Christmas Dinner
Season 2 - December 7, 2015Michael takes easy it for the holidays by adding some new twists to his family's holiday favourites. Spiced sugar cookies, brined turkey and whole grain stuffing add to the flavourful fest.
Grandma's Beef Stew
Season 2 - October 23, 2015Michael's mom is coming for dinner so he jazzes up some of her classics. Beef stew, mashed potatoes and spinach salad with pears, walnuts and raspberry vinaigrette all get a Michael makeover to impress Mom.
Grilled Pizza
Season 2 - October 23, 2015Bored with routine, Michael takes the tried and true out to grill. Grilled pizza, grilled pineapple salad, grilled radicchio and shortcakes with strawberry rhubarb satisfy Michael's urge for something new.
Veggie Burgers
Season 2 - October 22, 2015Variety is the key to life, in and out of the kitchen. Veggie burgers, sweet potato wedges, and grilled veggies illustrate that a vegetarian spread is an easy, flavourful option.
Fusion Fish Cakes
Season 2 - October 22, 2015Michael fuses fun and flavours in the kitchen. Smoked salmon sushi, fusion salmon cakes, Asian noodle salad, iced tea and coconut tarts with chocolate add an international flavour to the menu.
Colourful Halibut
Season 2 - October 21, 2015Paper-baked halibut with julienne vegetables, rice paper tuna salad roll, cherry tomato crisp and curried cauliflower soup with red pepper puree add colourful flavour to Michael's dinner table.
Hors d'Oeuvres Party
Season 2 - October 21, 2015Great ingredients and lots of friends are the key to any great party. Chewy wine shots, chicken dippers, smoked salmon mousse in tortilla chips, smoked salmon egg rolls, chipotle yogurt dip and savory Parmesan and thyme cookies round out this delectable cocktail party menu.
Lamb Burgers
Season 2 - October 20, 2015After a day on the golf course, Michael prepares some 19th hole refreshments. Grilled lamb burgers, grilled corn and red onion salsa, potato bacon tart and caramel rum pudding are sure to satisfy his golfing buddies.
Italian Flavours
Season 2 - October 20, 2015Michael brings the flavours of Italy to his kitchen. Pasta sauce with chicken, Ratatouille, tomato & fresh mozzarella salad, rapini with brown butter and Italian sodas complete this Italian expedition.
Indian Lamb Curry
Season 2 - October 19, 2015An adventurous spirit leads Michael to the bright flavours of India. Lamb curry, aromatic basmati rice, spicy cilantro relish and cucumber mint raita are surprisingly easy to prepare.
Backyard Smoked Chicken
Season 2 - October 19, 2015Michael's quest for flavour leads him down a delicious path. Wood smoke roasted chicken, spaghetti squash salad, brown rice and apples satisfy his flavour craving.
Summer Salads
Season 2 - October 16, 2015It's a beautiful day for a picnic and Michael improvises cold salads to maximize his time outdoors. A feast of Asian spinach salad with orange dressing, Asian cabbage salad, salsa, and tuna potato salad is made complete with homemade ice cream sandwiches.
Luncheon Omelet
Season 2 - October 16, 2015Weekends are a time to take it easy, letting weekday tensions fade away. A classic omelet with thyme and cheddar, fruit salad with orange mint dressing and butterscotch breakfast buns make up this simple, tasty weekend brunch.
Wood Grilled Steak
Season 2 - October 15, 2015No good deed goes unrewarded in Michael's kitchen. So after a day of splitting wood with his buddy, a meal of wood grilled steak, scallop potato gratin and grilled vegetables is the reward.
Chinese Night
Season 2 - October 15, 2015Michael reveals the simplicity of making great tasting Chinese food at home. Egg drop soup with chicken dumplings, shrimp toast, Chinese broccoli and fortune cookies make up this culinary delight.
Pan Roast Pork Chops
Season 2 - October 14, 2015Michael heads to the refrigerator to reinterpret some old flavour pairings. Apple stuffed pork chops, pork stuffed apple and southwestern style rice is the result of this creative journey.
Caribbean Salmon
Season 2 - October 14, 2015Reggae music and Michael's island cooking experience are the inspiration for a Caribbean themed meal. Caribbean coconut crusted salmon, salsa dip, salad, reggae rice, and mango fool make up this exotic feast.
Lobster Penne
Season 2 - October 13, 2015Michael celebrates his wife Rachel's birthday by creating a new dish with her favourite crustacean. Lobster a la Rachel, potato salad with smoked salmon and dill, and chocolate truffles complete the birthday feast.
Steamed Mussels
Season 2 - October 13, 2015Fresh local ingredients are the inspiration for this delicious meal. Michael starts by steaming fresh mussels, and then bakes crispy whole grain dippers. Oka cheese stuffed potatoes, a field salad and a fruit tart all add local flavour to the table.
Prime Rib Dinner
Season 2 - October 12, 2015Sharing food is one of the friendliest gestures anyone can make, so Michael invites the new neighbours over for dinner. Prime rib with horseradish gravy, and stuffed baked potatoes are on the menu for this 'welcome' dinner.
Rotini with Clam Sauce
Season 2 - October 12, 2015Michael is on a quest for culinary adventure in his own kitchen. Rotini with red clam sauce accompanies grilled Caesar salad while a unique dessert of Parmesan cream and balsamic honey syrup tops off the day.
Homemade Chicken Soup
Season 2 - October 9, 2015Michael heads to the kitchen to play doctor daddy. His restorative cooking helps Gabe fight off the sniffles with homemade chicken soup, matzo balls, cucumber carrot salad, and warm bread pudding.
Chicken Dippers
Season 2 - October 8, 2015Michael heads to the kitchen to clear away the rainy day blues. Chicken dippers with an apple yogurt dip and a kid friendly salad bar complete with colourful kid's vinaigrettes make up this wonderful indoor picnic.
Creme Brulee
Season 2 - October 8, 2015Michael makes a special candlelight dinner for his wife. Pot steamed salmon, fennel apple salad and his wife's favourite dessert, caramel crème brûlée, complete this romantic meal.
Weekend Brunch
Season 2 - October 7, 2015Michael creates a simple brunch buffet with sunshine smoothies, a tasty baked egg dish, potato bacon cakes and French toast with blueberry maple sauce.
Tomato Bacon Pasta
Season 2 - October 7, 2015Michael demonstrates how to turn the ordinary into the extraordinary. Fettuccini with tomato and bacon sauce, a house salad with salsa dressing and a simple berry pudding will all tantalize your taste buds.
Moroccan Chicken
Season 2 - October 6, 2015Michael shows how easy the unfamiliar can be with a gastronomic visit to Morocco. A chicken tangine, couscous stuffed tomatoes and homemade hummus with seasoned pita chips completes this culinary adventure.
Season 1
Simply Turkey Dinner
Season 1 - October 6, 2015Chef Michael Smith demonstrates you don't always have to wait for a special holiday to cook turkey. With freshly picked wild blueberries, Michael creates a vinaigrette for the spinach salad, which is a perfect complement to the roast turkey breast.
Easy Jerk Chicken
Season 1 - October 5, 2015Chef Michael Smith takes chicken in a new direction when he experiments with chipotle peppers to create a deep smoky marinade. A Jamaican theme quickly emerges when he adds molasses and limes.
Simply Seared Tuna
Season 1 - October 5, 2015An Asian theme emerges as Chef Michael Smith sears tuna steaks crusted with a variety of three peppercorns. Other dishes include Braised Leeks cooked in a Red Wine Broth, Ginger Mint Salsa and a basic salad with Japanese Vinaigrette.
Pan-Roasted Salmon Supper
Season 1 - October 2, 2015Walking along the shoreline with his son, Chef Michael Smith spots fresh mussels and is immediately struck with an idea for a seafood delight using these gems as the centerpiece. Dishes include Cornmeal-crusted Salmon Filet with Basil and Pesto infused Mussel Broth and Steamed Spinach.
Lobster Three Ways
Season 1 - October 2, 2015Chef Michael Smith gets inventive with some fresh lobster from he's picked up from the wharf. Dishes include a traditional macaroni and cheese dish made decadent by adding lobster and a simple lobster salad.
Great Grilled Burgers
Season 1 - October 1, 2015A package of fresh ground beef motivates Michael to find new ways of spicing up the usual burger, including adding blue cheese and bacon to the mix. Smashed Potatoes with Fennel and Caesar Salad perfect this mouth-watering meal.
All-Veggie Dinner
Season 1 - October 1, 2015A last-minute dinner guest, who happens to be vegetarian, prompts Chef Michael Smith to raid his refrigerator and pantry for an all-vegetable meal. Dishes include a power-packed protein soup served with Asparagus Salad and Pita chips.
Easy Thai Dinner
Season 1 - September 30, 2015Chef Michael Smith receives a postcard from a friend in Thailand, inspiring him to explore Thai flavours at home. Featured dishes include a Thai noodle dish, Cucumber Salad, Steamed Asian Greens with Spicy Peanut Sauce, Pineapple Salad.
Lazy Day Beef Stew
Season 1 - September 30, 2015With summer fast approaching the Smith family is busy with their annual spring-clean, and the refrigerator is no exception. Michael decides to use up all his ingredients to prepare one of the last hearty meals of the season, a beef stew with aromatic vegetables and potatoes. Homemade whole-wheat cheddar biscuits are the perfect accompaniment.
Simple Chicken Stew
Season 1 - September 29, 2015Chef Michael Smith believes cooking is like life - have an adventurous spirit and see where it leads you. Using chicken thighs and different types of mushrooms, Michael creates an impromptu chicken and mushroom stew. Mashed potatoes, carrot sticks and sautéed asparagus complement this meal.
Easy Pizza Party
Season 1 - September 29, 2015Starting off with a good tomato sauce base, Chef Michael Smith serves up a rich and zesty pizza that appeals to both adults and kids.
Three Meat Pasta
Season 1 - September 28, 2015After a long day of errands and chores, Chef Michael Smith opts to make a quick and easy meal. Featured dishes include a tasty three-meat pasta sauce with beef, pork and veal, Roasted Garlic Bread and a salad of romaine lettuce with croutons and Italian dressing.
Fennel Fish Stew
Season 1 - September 28, 2015Starting with fresh halibut, haddock and a little East Coast inspiration, Chef Michael Smith devises a Mediterranean-style Fish Stew with Fennel and Tomato and a tangy orange and garlic garnish.
Aromatic Duck Breast
Season 1 - September 25, 2015Chef Michael Smith has been travelling on business and looks forward to reconnecting with his family and his own kitchen. Featured dishes include Pan-Seared Duck Breast marinated in Thyme, Mustard and Soya Sauce, Bibb lettuce with Goat Cheese Vinaigrette and Gnocchi with Sweet Baby Peas.
Classic Chicken Dinner
Season 1 - September 25, 2015Chef Michael Smith makes a cosy family meal of simply spiced Roast Chicken and Garlic Steamed Broccoli with homemade Mashed Potatoes with Brown Butter and Vermouth Sauce.
Outdoor Favourites
Season 1 - September 24, 2015Chef Michael Smith takes his son on his first camping trip and prepares fun and easy meals ready to be fired up on the grill. Camping favourites include Fresh Salmon with an Asian flavour base wrapped in foil, Roast Potato Salad, Vegetable Kebabs and homemade Marshmallow Smores.
Tarragon Roasted Lamb
Season 1 - September 24, 2015Chef Michael Smith palns a birthday feast for his partner Rachel and experiments with lamb, her favourite food. Featured dishes include Rack of Lamb in a Tarragon Crust with a Zinfandel sauce, Foccacia, Bulgar and hearty Beet Greens.
Spicy Barbequed Lamb
Season 1 - September 23, 2015Chef Michael Smith takes his cooking outdoors and grills a leg of lamb over a wood fire when a friend and fellow chef comes to visit. Featured dishes include Sun-dried Tomato/Olive/Mint Salsa, Grilled Polenta and roasted vegetables.
Spicy Southwestern Soup
Season 1 - September 23, 2015To test whether spicy heat can actually help you cool down, Chef Michael Smith experiments with chilies and creates a few versatile chili-infused soups and salads that complement almost any dish. Featured dishes include Grilled Corn Soup with Roasted Red Peppers, Chicken and Cheddar, Fennel Salad with Honey-Lime Vinaigrette and Red Pepper Puree for garnishing.
Apple Braised Pork
Season 1 - September 22, 2015After spending the afternoon picking apples with his family, Chef Michael Smith goes out on a limb and works an apple theme into several savoury dishes. Featured dishes include Apple Braised Pork Shoulder, Roasted Acorn Squash and Spätzle.
Simple Baked Trout
Season 1 - September 22, 2015Three generations of Smiths go on a fishing trip, and Chef Michael Smith creates a meal with the catch of the day. Featured dishes include Pan-fried Whole Trout, Baked Trout Filets, Arugula Salad with Balsamic Vinaigrette and Barley Risotto.
Steak for One
Season 1 - September 21, 2015After an energizing bike ride, Michael has worked up an appetite for a protein-packed meal. He decides to prepare a dinner for one based on a Japanese belief that there is a fifth taste sense after sweet, sour, salty and bitter. It's called "umami" and it triggers our need for protein. Michael combines a New York strip loin steak with hearty shiitake mushrooms, a bacon and potato cheese tart, and tops it off with steamed asparagus.
Tomatoes 101
Season 1 - September 21, 2015Inspired by his garden, Host Michael Smith creates a meal relying entirely on a common ingredient – fresh tomatoes. Featured dishes include Roast Penne Pasta, Green Salad with Tomato Lemon Vinaigrette and Tomato Water Martinis.
Vanilla Chicken Dinner
Season 1 - September 18, 2015After a day in the workshop, Host Michael Smith builds an entire meal around vanilla. Featured dishes include Braised Chicken Thighs, Couscous, Endive Salad and an easy Panna Cotta – all with a subtle taste of vanilla.
East Coast Chowder
Season 1 - September 18, 2015Host Michael Smith discovers a bounty of culinary pleasures on the beaches of his East Coast home, when he takes his son Gabe digging for clams. Featured dishes include Clam Chowder, Biscuits topped with brown butter, and a simple Green Salad with Sherry Maple Vinaigrette.
Easy Asian Beef Stew
Season 1 - September 17, 2015Motivated by the cold weather, Chef Michael creates a comfort-food dinner for two with an Asian theme. Featured dishes include a beef blade simmering steak, baby spinach, bean sprouts and hot cocoa.


text:
Innophos to Host Investor Day
Nov 03, 2011, 11:15 ET
CRANBURY, N.J., Nov. 3, 2011 /PRNewswire/ -- Innophos Holdings, Inc. (NASDAQ: IPHS), the leading North American producer of specialty phosphate products for the food, beverage, pharmaceutical, oral care and industrial end markets, today announced that Randy Gress, Chief Executive Officer, and other members of senior management will be hosting an investor day in New York City on November 9, 2011. Management will be discussing the Company's position in the marketplace and growth drivers for the future.
The meeting will take place at the Citigroup Center, 153 East 53rd Street, and is scheduled to begin at 8:30 a.m. To access a live or replay webcast of the event, please go to www.innophos.com Investor Relations Upcoming Events. The replay will be available for one year and will begin two hours following the conclusion of the investor day.
About Innophos Holdings, Inc.
Innophos is the leading North American producer of specialty phosphate products, offering performance-critical ingredients with applications in food, beverage, pharmaceutical, oral care and industrial end markets. Innophos produces complex phosphates to the highest standards of quality and consistency demanded by customers worldwide, develops new and innovative phosphate-based products to address specific customer applications and supports these high-value products with industry-leading technical service. Headquartered in Cranbury, New Jersey, Innophos has manufacturing operations in Nashville, TN; Chicago Heights, IL; Chicago (Waterway), IL; Geismar, LA; Port Maitland, ON (Canada); and Coatzacoalcos, Veracruz and San Jose de Iturbide (Mission Hills), Guanajuato (Mexico). For more information please see www.innophos.com. 'IPHS-G' IPHS-G'
Contact Information:
Innophos Holdings, Inc.
FTI Consulting, Inc.
Investor Relations: (609) 366-1299
Alexandra Tramont/Matt Steinberg
SOURCE Innophos Holdings, Inc.


text:
When it comes to combating the evil scourge of Europe, what vehicle would you choose as your trusty steed?
Were I the main character in a fascist fightin' webcomic/serialized podcast novella/soon-to-be-cancelled TV series, I think I'd want to drive something old, something classic, something that them (possibly undead) Aryan bastards wouldn't see coming. Something like a short-lived VW Type 34 Karmann Ghia. Stylish, sporty (with a hotted-up Subaru-swap), and they'd never notice me until it was too late.
What car would you pick for your retrofuture Nazi-hunting adventures?
Photo Credit: VW via the Samba


text:
Microsoft is taking the wireless microphone from their Lips and sending it packing, making its increased game support even more appealing by releasing it on its own this fall.
With support recently introduced for both Guitar Hero: Metallica and Rock Band 2, the wireless microphone double-packed with copies of Microsoft's karaoke game Lips are rather conveniently little devices, and they'll be much more convenient this fall, when they are released as standalone products. The fall release has them hitting store shelves just in time for Lips: Number One Hits and The Beatles: Rock Band, both of which will support the wireless device.
Great news for music game lovers, but the price isn't all that nice. With the current Lips bundled retailing at $49.99 with two microphones, the standalone product's $50 price tag really only means one thing...you should probably run out and buy that Lips bundle.


text:
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text:
Bookstores in Oklahoma look like what you would expect bookstores in Oklahoma to look like. Even the chains (ie Barnes and Noble) have row after row after row of Christian/Astrology/Natural Medicine/Diet shit, and seem to only begrudgingly allocate a column of shelves for science books (which includes DI shit).
So last Sunday morning I went to Barnes and Noble with only a slim hope of finding Craig Venters autobiography, 'A Life Decoded.' After last weeks announcement, I couldnt take it anymore. WANT. Plus I had a coupon for 25% off an item, and I always fantasize about walking into B&N to find another lost soul in the science 'section', lecturing a helpless B&N employee on why O'Learys book should not be in the 'neurology' section (yes, its there. Neat fact: it was proof-read by a lolcat.) on a Sunday morning.
Alas, the science shelf was void of human life, save a lone dude who appeared to by studying at a nearby table (and not appreciating my LOLing at 'Spiritual Brain').
BUT they did have 'Life Decoded', and it was accidentally still on holiday sale-- so I ended up getting it for like $12!! WHOO!
'A Life' also made for an unexpected opportunity at sciencevangelism:
Older fellow at the register: "Hey do you listen to NPR?"I hate it when people are scared of science. Especially cool and helpful science. Like were gonna screw up the planet any worse than where we are already heading...
Me: "I only listen to the radio in the car, and I dont drive much, but sometimes!"
Dude: "Well they have this segment called 'Science Friday'..."
Me: "Yeah yeah!"
Dude: "They said last week that this guy... created artificial life? Created life?"
Me: lol! "Sorta :) They recreated life, from scratch I guess you could say."
Dude: "Man... *shakes head* Its scary..."
Me: "NONONONONONO!!! Its not scary! Theyre hoping to one day figure out how to use 'artificial' bacteria to eat all this plastic were generating and how to help with global warming and alternative fuel sources-- They have the approval of the government and numerous religious organizations. This is all in a controlled environment. Its not scary, theyre trying to save the world, and this is the first step. Its a good thing!"
Dude: "Wow, what a brave new world we live in!"
Oh, and an open note to WIRED: Its their goddamn science project, they can watermark whatever the hell they want in it. And, as Carl Zimmer notes, the message is fleeting anyway. When *you* build a genome, you can sign it any way you want... within the confines of the amino acid alphabet.


text:
Welcome to Memory Alpha, Joshmaul! I've noticed that you've already made some contributions to our database – thanks for your edit to the Boris Lee Krutonog page! We all hope that you'll enjoy our activities here and decide to join our community.
If you'd like to learn more about working with the nuts and bolts of Memory Alpha, I have a few links that you might want to check out:
- Our policies and guidelines provides links to inform you on what is appropriate for Memory Alpha and what is not. Particular items of note are the content and resource policies, the editing guidelines, our point of view, copyrights and guidelines for proper etiquette.
- How to edit a page includes a basic tutorial about how to use our special wikitext code here on Memory Alpha.
- Naming conventions provides guidelines on how to name a new page that you may want to create.
- The Manual of Style is an overview of the basic guidelines for how to format and style your articles.
- How to write a great article is a list of suggestions that can help you put together an article that might end up on our Featured Articles list someday.
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One other suggestion: if you're going to make comments on talk pages or make other sorts of comments, please be sure to sign them with four tildes (~~~~) to paste in your user name and the date/time of the comment.
If you have any questions, please feel free to post them in our Ten Forward community page. Thanks, and once again, welcome to Memory Alpha! -- Shran (Talk) 08:44, 24 June 2009
- The above named user is the most currently available administrator to contribute to Memory Alpha; their signature was automatically added by User:Wikia. If you have any immediate questions or concerns, you may contact that user through their talk page.
Charlie Brill Edit
Do you have a citation for his dob? — Morder (talk) 04:47, 21 July 2009 (UTC)
Quotes Edit
Please review MA:QUOTE, as quotes in the Memorable Quotes sections should not be more than one or two lines- if you need more than that, the quote is not too memorable.--31dot 20:56, March 6, 2011 (UTC)
References Edit
Please note that Memory Alpha generally doesn't use the <ref> tag, and instead uses inline citations. The only time reference tags should be used is if the reference is in a table and an inline citation or bg note would be problematic. - Archduk3 07:10, February 3, 2012 (UTC)
Hey just an FYI, Memory Alpha uses past tense in its articles, not present tense.


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text:
Telephone : 506 473-4681
582 West Basin St.
Grand Falls, NB, E3Z 2J5
© 2004 Galerie Da-Li
Last updated:December 12, 2019
Click here to access the symposium website
Vicky Lentz
She pursued a University degree from the University of Toronto, majoring in Anthropology and Ecology, leaving her art interests aside. In 1987, she became a constable with the Royal Canadian Mounted Police and was transferred to Edmundston, New Brunswick. It was here that she met her husband and started to reconnect with her passion for the arts. After a six-year career in policing, she opened her own stained glass studio which she works in full time. She also devoted her time to redeveloping her painting skills in watercolour and oil, attending several workshops with artistes from Canada and the United States. She has recently taken part in group exhibitions in New Brunswick and France. Her work is exhibited permanently in the Galerie Da-Li in Grand Falls, New Brunswick. She is inspired by nature and does a lot of outdoor on-site painting.
Purifier l'Esprit
$ 250 Lithographie 22 p/in 1/2 X 17 p/in 1/2
View work details
$ 350 Aquarelle 13 p/in X 16 p/in 1/2
View work details
Sans Titre
$ 150 Aquarelle 6 p/in 1/2 X 9 p/in 1/2
View work details


text:
The last few days were eventful for Facebook and its ever so precocious young founder.
First, Facebook went public to much fanfare. Here is how the Mercury News summed it all up:
"After opening at a price of $42.05, shares of Facebook's wildly anticipated initial public offering closed a mere 23 cents above its pre-set price of $38. The failure of Facebook's shares to rise well past $38 was seen as a disappointment by some observers. Nonetheless, it remained the most successful technology IPO in history and set a record for the number of shares sold — more than 567 million — in a company's stock market debut."
Then before we could absorb that news we learn, in stark contrast to the hullabaloo of the IPO, our young CEO-HERO gets married before a humble gathering of 100 people ostensibly there to celebrate the bride's graduation.
With two such momentous events surrounding our CEO-HERO, we saw endless stories about Mark Zuckerberg as the driving force of Facebook. Even more stories were written about whether Facebook was a good investment for individuals.
But what interested me more was really understanding what was Facebook's secret sauce that made it worth a $100 B ("B" stands for breathless also – ya' know). Why did this stock seem to defy all rational evaluation?
No one seemed to really answer that question well.
I knew early on (by about 2010) that social marketing and Facebook were going to be powerful when I observed: "social media was not just a tactic to be tacked onto the backside of a traditional campaign". Yet everyone, me included, was surprised at the speed of Facebook adoption. It was breathtaking.
Many ascribed that stellar growth to the brilliance of Mark. Yet, it just did not feel right to me to assign Facebook's unprecedented growth to his vision or drive alone. I give the kid credit – but giving him so much credit just left me unsatisfied.
And because everyone ascribed Facebook's stellar growth to some alchemy borne of CEO-HERO brilliance, people are willing to suspend critical thought to its value and its future.
For me, the Facebook mystery deepened. At a most fundamental level, why was Facebook worth so much?
The answer came to me in a blinding flash from a recent Harvard Business Review article ("Your brain on Facebook" ) that describes the neuroscience behind Facebook's meteoric rise. In fact, "a decade's worth of work reveals some unexpected quirks of the brain that all link to one big idea" – we are social creatures with a "social brain" and that drives a lot of behavior in a lot of unexpected ways.
"Here's how the social brain works. There is a "default" brain network that is always "on" and it is involved in thinking about yourself and other people. When not doing anything else, the brain's favorite pastime is to think about people. We actually have to suppress the activity in this region when we want to do any active processing, such as doing math." But in the absence of any other cognitive activity – our social brain kicks in!
This explains why Facebook can capture so much of our attention because, neurologically speaking, we are wired to be addicted to being social and "connecting" and "liking". And like any other addiction, the reward centers in our brain seek ever more satisfaction just to stay "normal." If you spend a lot of time on Facebook, you are basically "high" all the time. That makes it really hard to focus, think deeply, or perhaps learn something new.
Now that gives a new spin to the term The Facebook Effect because we are, in effect, wired to become Facebook junkies.
That explains, for example, the irrational exuberance the market places in Facebook's future. It also puts a new spin on Mark Zuckerberg's success. No doubt he is clever but maybe his real luck was that he became the first efficient digital distributor of social addiction.
Gives one pause – doesn't it? As well it should and you would not be alone. More and more "resisters", people to who shun Facebook, are coming forward as an emerging trend. More and more, people are getting ready to kick the Facebook habit:
– Over 82.2% of people would not pay for Facebook according to a HuffingtonPost poll – April 25, 2012
– As Facebook grows, millions say, 'no, thanks' – USAToday May 16, 2012
– "Facebook Loses $10mm From General Motors – HuffingtonPost May 17, 2012
– Silicon Valley Can Do Better Than Facebook – TechCrunch May 20, 2012
What's next for Facebook as it starts business Monday morning as a public company? I have no idea but while many of us may be hooked on Facebook now – it only takes one disruptor to knock the addiction from our system.
The only question is who or what will that be.
Judy Shapiro
Filed under: Facebook, social media, Technology | Tagged: "irrational exuberance", $100B, IPO, Mark Zuckerberg, Public Company | Leave a comment »