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Thursday, March 21, 2013
Why I Should Quit
It's not that I don't have a zillion ideas. For example, I was about to write a post entitled, "Women in Wine—It's the Perfect Marinade!" Oh, I got ideas alright. "Marketing to Millennials—Treat Them Like Ducks and Don't Talk Down to Them." I didn't say they were all great ideas. I thought I'd write a piece about Natural and Authentic Sex. It's strikingly similar to Natural and Authentic Wine—you finish just to get it over with. See, there are ideas everywhere. Ideas aren't my problem. I almost wrote a piece about how there's a serious lack of humor in wine writing, only Meg Houston Maker already did that at Palate Press and proved it. When I sit down to write for HoseMaster of Wine™, I'm never stuck for ideas. I wrote a parody of "The Walking Dead" that featured Robert Parker, James Laube and Antonio Galloni (as Pope Francis.) Who else would write that? Andrew Jeffords? Evan Dawson? Some other Genius of Dull? No, only me. I got ideas. I have enough ideas for twenty more years of Hosemaster of Wine™. What I don't have when I sit down in front of the blank screen and blinking cursor to write this crap is motivation.
There hasn't been a moment in the four years I've been publishing as the HoseMaster that I haven't wondered why I bother. There are so many other things I could be doing. Insulting the grammar on homeless people's cardboard signs. Getting a really nice fake tan by soaking in orange wines. Building an ark for the coming Climate Change Apocalypse from Styrofoam shippers. I could be doing any of those things right now, activities I'd actually enjoy, but instead I'm sitting at this crummy IKEA desk in front of my circa 1998 computer in my Wine Spectator pajamas (all you have to do is open them up and a dick jumps out) trying to make people laugh. I must be nuts. It's not worth it.
I've been trying to get a "real" job in the wine business for the past few years. "Real" jobs are like what Alice Feiring calls "Real" wines—basically, they're mythical. They might be out there, but they're buried in amphorae. I have an impressive résumé, if I do say so myself, but no one wants to hire me. Despite the fact that for three years I bought the wines for Air Rwanda ("Ron Washam is Hutu trust when it comes to wine.") Not to mention that I have two Beard Awards to my credit—one for Outstanding Wine Professional with a Donkey, the other Beard Award the prestigious Julia Child Award for Most Often Drunk on the Job. How can an employer not be impressed? It's crazy, you would think wineries would be banging down my wife to get to me, but that's just not the case. Truth be known, my résumé arrives, they do a Google search, HoseMaster of Wine™ pops up, bang, I'm in the flush pile next to the guy whose résumé is printed on oily rags and stuffed in a beer bottle.
Yes, I've been offered a couple of jobs. I could have been one of the flunkies assigned to carry Jancis Robinson's litter (her royal carriage, not less famous MW's). Natalie MacLean took that job. I nearly took the Senior Gondola Gum Removing Specialist position at Sterling Vineyards. And then I almost accepted a one night gig as Sommelier at Senator Mitch McConnell's annual "Last Suppah" re-enactment, until I found out they pooled tips. After thirty-five years in the wine business, those were the best I could do.
I'm sure this stupid blog has ruined whatever crappy reputation I once had. And for what? Fame? I confess, it's very strange how often I run into people who have heard of the HoseMaster of Wine.™ It's disconcerting and discomforting for me. I'm a private person. I'm not on Twitter. Twitter is to conversation what fortune cookies are to literature. I'm sure most of you have checked and found that I don't have a FaceBook page. Why do I need FaceBook? I have nothing to share. And any idiotic website that turns "friend" into a verb, well, it can go whore itself. I don't even know what Pinterest is. I thought it was a mattress for wacko playwrights, but it turns out that's wrong. I tried to order a Queen Size Pinterest with vibrating Mamets, but they were out. Someone asked me if I'd seen Instagram and I told them I didn't watch porn that featured women over 60. Now Instateen, that I might be interested in. I guess my point is, I am not the least bit interested in Social Media. I like to connect with people the good old-fashioned way—staring at them intently when they're just trying to have a quiet drink. Antisocial Media, now we're talking. Count me in.
When I began writing HoseMaster of Wine™, I naively thought that people wanted to laugh about wine and the wine business, and that it would be fun to be a part of that. I guess it is, at times. But satire is meant to be edgy, meant to slash and burn, not tickle and wink. It requires a measure of fearlessness and a large dose of skepticism and truth-telling. Wineries, restaurants, the wine press, bloggers, wine marketers, all tend to be allergic to all of that. For the most part, when they're selling wine they're selling the Romance of Wine. It's the Romance of Wine that's responsible for the ridiculous and overblown wine descriptions that defy meaning and sense. Those descriptions are love letters to wine, filled with the smitten writer's attempts to stretch his meager vocabulary and express his beloved's beauty and appeal. They're as embarrassing as old love letters. It's the Romance of Wine that fuels the wrongheaded and disingenuous "Natural" wine movement. Is it coincidence that a desire for wines declared "natural" and "authentic" and "real" comes at a moment in time when we've nearly ruined our planet with our wastefulness and selfishness? The Romantics worshipped Nature. We trashed it, but can feel better about ourselves if our wines are "natural." The Romance of Wine fuels the Millennials' desire for the "stories" behind wines. I used to like them before bedtime, too. At least that's what I keep hearing that Millennials want. So what's the story behind "Skinnygirl," the hottest new brand on the planet? Good old corporate greed, our era's usual story, that's what. I find it interesting that they want the story behind a wine, not the truth behind a wine. And that's exactly what they get.
Romance always trumps satire. I'm OK with that. I've always just loved wine, and I have always loved romance. I keep my loves for both separate. Every generation discovers wine, falls in love with wine, romances wine, thinks that what they're feeling about wine cannot possibly have been felt by generations older, thinks that they are exceptions to all the rules of sales and marketing of wine because their generation is different, has newer and better tools to work with, and the keen insight born of those tools. It's the very eau de vie of comedy. It occasionally warrants scorn, but most often laughter.
The Romance of Wine is for tasting rooms, sales and marketing meetings, repetitious feature articles in interchangeable wine publications, sommeliers peddling their infatuations instead of satisfying clients, adjective-laden hyperbole masquerading as information, and suckers who think a story is worth an additional $40/bottle. It's not really what being a wine lover is about. Just enjoy wine, just love wine, don't waste too much time on the Romance of wine. Romance will break your heart, love is what endures.
But, truly, I need to quit this blog and get a Real, Natural, Authentic job.
57 comments:
- Joe Roberts said...
Dude, you quit and come back more often than Shatner and Lance Armstrong combined...
Just go on "hiatus" and then unleash the literary skewer whenever you feel the urge. Insert your own passing-gas analogy here.
Anyway, we'll be waiting patiently! - March 21, 2013 at 8:12 AM
- Ron Washam, HMW said...
Don't forget Barbra and Cher. I fancy myself more a chanteuse than a steroid freak--or Lance Armstrong, for that matter.
I'm not quitting yet, just feeling the urge...
And the post is just about frustration and random thoughts. So, gibberish. Thanks for wading through it. - March 21, 2013 at 9:06 AM
- Quizicat said...
Have you thought of getting a blog job with Parker? He apparently pays 360k, plus all the points you can think. Not that bad. You could then pine for the days of free natural blogs.
- March 21, 2013 at 10:21 AM
- Marcia Macomber said...
I wanna see the "Women in Wine—It's the Perfect Marinade!" article! Oh, those 'women in wine' stories have driven me batty for years with that lead-in. Now if the women really were in the wine you'd have a lot more material.
Don't feel obliged to post every Monday and Thursday unless you want to. - March 21, 2013 at 10:23 AM
- Brian Loring - Loring Wine Company said...
I'd hire you, but I'm afraid we'd just sit around all day trying to out pun each other. And I'm sure I'd lose... who can top shit like "Instateen"?
If I can dream, how AWESOME would it be for you to sign on to do reviews (and commentary) for Wine Advocate? As strange as it may sound - I think you and Uncle Bob both see through the Real Natural Authentic crap that drives the industry these days. I bet it'd be a surprisingly good fit.
If Bob's out there reading - please consider it!! Read Ron's reviews of our wines. Fantastic.
-- Brian Loring
-- Loring Wine Company - March 21, 2013 at 10:26 AM
- Unknown said...
Getting a tan in orange wines?? Can I join you?? I'm sure you have cases of the stuff.. has there ever been anything more ludicrous foisted on a gullible public in a long while??
- March 21, 2013 at 10:30 AM
- Eric V. Orange said...
Hose, Hose, Hose....
I'm with doody, call it hiatus.
Take a break, leave us hanging....
Wish I could hire you...maybe someday if my site is successful....
I'm liking the dots...........
All the best my friend. Chin up!
EVO - March 21, 2013 at 10:31 AM
- Charlie Olken said...
Here is what I suggest. Have several of us write guest pieces.
After a few weeks of natural, authentic, real crap, you will feel so bad about what is appearing here that you will come back refreshed and ready to satirize those who think they can write comedy, but are writing agonizingly miserable imitations. - March 21, 2013 at 10:48 AM
- Ron Washam, HMW said...
I turned down the Parker job. No hooker allowance.
Marcia Love,
I hate those manufactured stories too, and every time I saw one about "Women In Wine" I'd think, I wonder if onions and garlic would make them better.
Posting twice a week is a challenge, but I need that sort of deadline or I'll procrastinate and publish about once a month. Essentially, I get tired of my own voice, and then I think everyone else is tired of it too. Then I write a stupid post like this.
There ain't enough time in the world to write 500 reviews a month like the ones I wrote of your wines. But, hey, maybe if Parker just sues me someone would hire me!
You mean aside from the war in Iraq? Which reminds me, in the odd way my mind works, that every time I hear about orange wines I am reminded of Agent Orange. Only Agent Orange had fewer side effects.
And speaking of Orange...
Your site isn't successful? Man, how do you define success? Oh, probably that money thing...
Yeah, ellipses are cool... Ask Parker...
Puff Daddy,
A long time ago, you may recall, I tried to get my peanut gallery to write chapters of "The MS Conspiracy." No takers. Hence, reruns. "Best of HoseMaster," despite being an oxymoron, has helped.
I guess I'll have Lo Hai Qu post more often. Works for 1WineDoody. And she's funnier than I am. Lo, I mean, not Joe. - March 21, 2013 at 11:08 AM
That'll be the day. It's just a little Spring Fever, Pilgrim. Look at it this way. Women in Wine, the perfect marinade, could become" To Serve Woman" an entire cookbook. Take a break, visit some Farmer's Market), think of some other Beard awards you could win.
- March 21, 2013 at 11:32 AM
- Dean Tudor said...
Ron, get a job with a legal firm specializing in wine defamation and lawsuits, fraud, etc -- like TWA and Galloni right now...
You're good at this stuff, cutting edge reality in the wine world. You could actually nail the suckers, both plaintiffs and defendants...
I think it is a fab job and would pay more than the $300K Galloni was hauling in...
If I say anything more, you might be sued for repeating the libel...
- March 21, 2013 at 11:42 AM
- Ron Washam, HMW said...
Damon Knight, right? "To Serve Man?" Classic science fiction short story. Hadn't thought about that for years.
And I've got more Beards than a sackful of mussels.
I think everyone gulped at the 300K Galloni number. Who quits that job?
Maybe I could work for Don Cornwell's law firm, Children of the Cornwell. (Way too inside a joke.) - March 21, 2013 at 12:09 PM
- Samantha Dugan said...
Ron My Love,
Oh I have a job for you...you might not love the stirrups, or the uniform though. As you know I adore the piece you write when I can actually hear your voice, your beloved Ron voice, so I loved this piece almost as much as I love you. - March 21, 2013 at 12:18 PM
- Thomas said...
"blog job with Parker"
Would anyone like to guess on my misreading of that one?
Forget the Beard Award. I won it a long time ago, but it did nothing for my beard.
Now you know why I blog less than is humanly impossible. In fact, I was going to make a blog entry two or three days ago, and right up to yesterday, but each time I got started, I had the feeling that I was simultaneously whining and calling attention to me, me, me, not to mention that what I have to say matters only to me, me, me--which I suppose is the nature of blogging.
In any case, I've had many jobs in the wine business. If you want one of my cast-offs, just let me know.
Eric Orange hasn't made it big on the Internet YET! I am shocked.
I like Charlie's idea. If anything, it will remove your need to think about writing a blog, as our contributions would certainly kill this blog forever.
- March 21, 2013 at 12:34 PM
- Ron Washam, HMW said...
My Gorgeous Samantha,
I have no idea what this piece is about. I just sat down and started writing about, well, nothing in particular. I almost didn't post it, and kind of wish I hadn't, but it's fine. I hope it has some laughter in it, amid all the self-pity and obvious neediness. Every so often I feel the need to step out from behind the HoseMaster curtain. Then I scurry back behind it before anyone can see me for the fraud I really am.
But that's the best job offer I've had in a long time. I don't mind the stirrups, it's the spurs that leave marks.
It must have been four years ago that I wrote of the Poodle Award category "Best Single Subject Blog" that every wine blog has the same single subject--the blogger.
It's about Voice, isn't it? One returns to a blog because the Voice behind the blog is interesting or challenging or odd or funny. I truly see my work here as simply exercises in Voice, a sort of batting practice, and I enjoy those exercises. I often dislike the results (actually, I always dislike the results), but it's fun to get in the cage and swing the bat a couple of times a week.
The problem with Charlie's idea, aside from it being Charlie's idea, is everyone here has their own blog. And they're too busy killing off their own blogs to help me kill HoseMaster. - March 21, 2013 at 1:14 PM
- Samantha Dugan said...
Dunno Kid, a very wise man I used to know told me that exposing yourself like that, being honest about the way you're feeling, well he told me it was courageous...I happen to trust him and agree.
- March 21, 2013 at 3:08 PM
- Bob on Sonoma said...
I had a real job once. Not all they're cracked up to be. Some of those ppl -- what do you call them... bosses -- expect you to be there at eight o'clock -- in the morning!
- March 21, 2013 at 3:40 PM
- Unknown said...
Like anyone on this comment thread, I read your writings because I think you're smart and interesting. I disagree with you sometimes, but I wouldn't go so far as to say you are wrong. And I won't say you are wrong about romance being a story written in a marketing room.
But I work at a winery where we harvest grapes with horses. Sometimes in the fall, I'll watch them pull a cart full of buckets up a hill, watch the valley extend for miles. Sometimes my wife will come visit, and we'll drink pinot gris on a patio and watch the sunset.
I won't argue with you about whether or not the romance in wine is real. It's like arguing about whether or not God is real - people believe what they want to believe, and no argument will change their mind. But if you don't see the romance in wine, then I'm not surprised you have trouble finding the motivation to write about it.
Wine is the most romantic inanimate object I've ever known. I've spent my life with it, poured my blood sweat and tears into it. I don't mind a little ribbing - that's why I like ya! - but you will never convince me the romance isn't real, because I feel it every day. If you need to rediscover your inspiration, maybe you should look for the romance in wine. You'll be surprised by what you find. - March 21, 2013 at 4:20 PM
- voice of reason said...
You could make it on the guest-speaker circuit!
I think that many wineries and/or wine regions would pay to have you host a "roast" and skewer wineries and personalities that need a little deflating.
I can help you do that in Willamette Valley if you are so inclined.... - March 21, 2013 at 4:49 PM
- Ron Washam, HMW said...
It can be courageous. It is when you do it. It ain't always that brave. Few as brave as you.
You've got a point. Plus, they want you to have showered and shaved. Like that's gonna happen.
Thanks for the thoughtful remarks. I've had a romance with wine for a very long time, as long as you've been alive. But romance is personal, I think. Love is the more public face of it.
I am weary of wineries, especially very large ones, who go on and on about their love of the land, and their passion, and their vision, and blah, blah, blah. It's like endless Cruise Ship commercials that only fools believe. Don't tell me about it, just show me. Make great wine, speak articulately about it, have some fun with it, be excited about it, and that's all I need.
But every winery can do as they please. Obviously. I just tune them out. That blather tarnishes my romance with wine, it doesn't enhance it.
I lack motivation not because I'm no longer in love with wine, but because I am, and even more deeply. And when you love wine, all the disingenuous marketing (not at all like your lovely story), all the overblown descriptors and phony categories, all the pretense and bogus authority, wears you down, steps on your hope (and if you've ever had your hope stepped on, you know it hurts). If anything kills my motivation, it's all of that.
Guys like you, though, give me great hope. Thanks for that.
I'm a disappointment in person. I can write comedy, but the gift of delivering it is not my greatest gift. But I am way overdue to visit the Williamette Valley again! Such a wonderful place. - March 21, 2013 at 5:20 PM
I don't have a blog Ron, and I am here.
- March 21, 2013 at 5:59 PM
- Ron Washam, HMW said...
I appreciate that, and all of your clever contributions. I'm glad you became part of the HoseMaster Peanut Gallery. If you ever want to guest blog, you know where to find me. Behind the curtain. - March 21, 2013 at 6:17 PM
- Thomas said...
Gabe, you really harvest wine with horses? Don't they have trouble gripping the grape picking sheers?
Anyway, I didn't realize this thread was going to become as serious as it has.
I know exactly what Ron is talking about (of course, he paid me to say that).
Today, I spent a few minutes with someone who works in wine sales. It didn't take the person more than five minutes to make sure that I knew that he was taking the MW within the next few days--or was it the MS...I tuned out at that point. Or maybe I tuned out even before that, like when he rambled on about his truth as if it were THE truth.
Sure, there's romance, but there's also a hell of a lot of misguided ego, pompous nonsense, and big dick syndrome connected to wine. On top of that, few in the business have a sense of the absurd...which likely is because they are afraid to address their ego, pomposity, and small dick.
- March 21, 2013 at 6:37 PM
- Charlie Olken said...
Jose says " A long time ago, you may recall, I tried to get my peanut gallery to write chapters of "The MS Conspiracy." No takers. Hence, reruns."
Not sure I follow the logic here, but if you will bring the MS conspiracy back to life, I will do my best to add a chapter without wrecking the whole thing. Can we bring Larry back to life? I mean, it happens all the time (just say it was his evil twin--The Emporer with no "nosmia". - March 22, 2013 at 8:38 AM
- Ron Washam, HMW said...
Wait, you're looking for logic here? You must be in the wrong place.
No, my logic was that since I don't have any ghostwriters, and I get weary of the constant drag of producing wine satire, I began to post reruns from my Library of Brilliance. That's HoseMaster logic--not your everyday kind of logic.
I have undying affection for two of my many characters--Avril Cadavril and Larry Anosmia MS. (Though I'm developing a fondness for Lo Hai Qu.) I'm not sure I can resurrect the old MS Conspiracy--I never did know where I was going with that. And my wife often asks about poor, probably kidnapped, Avril (in Dial MW for Murder), but I seem to have stepped away from those for the moment. I did have a pretty good notion of where Dial MW was going, but the journey was getting awfully long.
Larry, as you recall, resurfaced as head of the charitable group Sommeliers Without Borders. He's slippery and sleazy, which is why I like him. He'll be back.
And if I do return to one of the Pulp Fiction Classics, I'm holding you to that promise to contribute. - March 22, 2013 at 8:55 AM
- The Sommeliere said...
Hose, you are the only voice of reason in the whole freakin' incestuous world of wine. OK, maybe not reason,but sense? If you quit, who would I have to "lurve" (as Van Morrison so aptly pronounced) in the whole wine world.
We NEED you. Don't crap out on us.
Or you can always write a book! - March 22, 2013 at 3:08 PM
- Daniel said...
I only found your blog a year ago or so, and it has given me a great excuse to not work for a few minutes once or twice a week...like I need an excuse.
I have been drinking and selling wine for nearly 20 years (ok, drinking it much longer, going back to the Saskatoon Berry wine from college, homemade by a buddies 'Canadian' girlfriends dad...man did all that sugar hurt our heads.), and there are so many wind bags in this business that need deflating equally. You must carry on or it will be up to hacks like me. and I don't have time for a blog, nor the silver tongue( fingers?), heck, I can barely get dinner ready in time...I've got three kids under 10. hence the drinking...
and I'm addicted to "..."
Happy Friday from the City of Destiny, the sun is out, for the next few minutes at least, and the Alto Adige PG is cold (enough)...
- March 22, 2013 at 4:40 PM
- Ron Washam, HMW said...
You're too kind, Love. Though I thought "lurve" was from "Annie Hall." No matter, I lurve you too.
It is an incestuous world, but I think that's what makes it funny. It's also an unforgiving and far too self-absorbed world, something I find very annoying. We promote wine in ways that bring value to ourselves as wine people. It's always about Us, in the end.
Oh, I'll quit eventually. I'm overdue. I'm actually trying to fight the urge just to see if I can work through it--it's a test. As for a book--unlikely. I can barely do this twice a week.
That said, it's heartening to have such kind responses, though it does make the whole post look like I'm trolling for flattery. Deep down, I must have been.
Again, too kind. And, honestly, I wish I didn't have time for a blog. Save me a lot of existential angst. And maybe I could make something of myself. - March 22, 2013 at 6:46 PM
- Unknown said...
Well Ron, I hope you make it out to the Willamette Valley soon, I would love to show you around. You might have have to suspend your disbelief of natural winemaking, romance, and maybe even gruner veltliner. But I promise the wines are excellent.
- March 22, 2013 at 6:52 PM
- Ron Washam, HMW said...
I hope so too. Though you've got me all wrong. I'm not anti any of those things--though I take the stance for satiric purposes. I say this every few months--I'm not the HoseMaster, he's just a character I play.
I think it's all semantics--which is what marketing is so often about. There isn't one way to make great wine. "Natural" is often (not always, but very often) used to imply "superior." That's hogwash, and the simple way to tell is blind tasting. Take the "romance" out of it. If you're not using the word "natural" to imply "better," then what is it being used for? Honesty? Please.
The purpose of wine, I think, is pleasure. However a winemaker delivers that pleasure to me, and I'm picky and well-informed, I'm fine with. When you think about it, saying you're a "natural" winemaker is very limiting, and probably misleading. Why bother? You're a winemaker. Period. If you're actually a star, you don't need the word "porn" in front of it either.
As for Gruner, well, I don't HATE it so much as I don't care about it. Sort of like college basketball. - March 22, 2013 at 7:10 PM
- Unknown said...
Got a couple ideas:
Let's team up and do a Kings of Comedy tour, but we will serve the audience wine(this way I will get some laughs). I started as a stand up comedian 25 years ago, and now I make wine. Not sure what is worse drunks in a club telling me I suck or critics scoring me.
Let's launch a new wine brand together. I'll make it and you can write a bad review of it and we will put that on the front label. We'll call it Don't Buy this Wine. Probably be bigger than Gallo by next year.
Think about it
David Rossi
- March 23, 2013 at 6:04 AM
- Thomas said...
David Rossi, I thought your name was Steve. How's Marty?
Seriously...stand up comedy...hence the question: are you related? - March 23, 2013 at 6:22 AM
- Ron Washam, HMW said...
Standup to winemaker? Wow. Going from one tank to another. It seems the world is littered with former standup comics. But I'll say this, it takes guts to get up in front of a bunch of drunks and try and make them laugh. A lot easier to deal with wine critics. You don't have to stand up.
I can't say I've had your wines, David. We should do something about that. And, you know, I always thought a smart winery that got a lousy score for a wine they actually think is great should proudly stick a "WINE SPECTATOR 84 POINTS" label on the wine. Any good retailer could make that wine fly.
As for Kings of Comedy--aren't those guys mostly dead?
Hello Dere! You're thinking of the always hilarious Carlo Rossi. - March 23, 2013 at 8:11 AM
- Unknown said...
I've got to be honest, it always drives me crazy that you write about natural winemakers thinking they are superior. I know a lot of people who are trying to make natural wines, and none of them do it to be superior. If anything, it puts you at a competitive disadvantage, because you have less security from spoilage organisms.
I'm not sure where you came up with this idea that winemakers who don't use enzymes and concentrators think think they're superior, but guys using tons of fancy new oak and charging ridiculous amounts of money are just simple humble winemakers, but I think it is inherently flawed. Actually, I do know exactly which wine writer allowed you to come up with that idea. But thats not the point. The point is that natural winemaking and romance and all of that stuff are about making something pure and unadulterated. Their's no sense of superiority, just a winemaking philosophy. - March 23, 2013 at 8:23 AM
- Ron Washam, HMW said...
I respect what you do at your winery. I've never tasted your wines, but I do understand the risks involved in the way you guys choose to make your wines. I admire risk-takers in every artistic endeavor. And your winery wouldn't do it if you didn't think it made for a better wine.
But I always feel that the folks involved in "natural" wine, however you choose to define that (and, really, the other wines are unnatural, or depilatoried?), are too much like Vegans, or Born Again Christians. There's a terrible stink of superiority. It starts with Alice Feiring, but it's all over the place. Am I the only one who feels this way?
But maybe it's the people who write about "natural" wines, and not the winemakers themselves, who offend me. I'm willing to go with that. You're a cool guy, Gabe, thoughtful and passionate, not at all arrogant. So I apologize, Gabe. I'll save my scorn for the media fools and leave winemakers alone. That seems fair--as if the HoseMaster was interested in fair. - March 23, 2013 at 8:41 AM
- Unknown said...
Thanks Ron, I appreciate that. You're not so bad yourself :)
I promise it's not as dogmatic in the cellar as it is online. That's why I would love to show you around the Valley, so you can see it first hand. Yes, there are some crappy winemakers who use the term "natural winemaking" as an excuse to be lazy. But there are also some people who are making wine in humble settings with old equipment, and doing it in a very stripped down way. To accuse those people of doing it as marketing strategy seems to miss the point.
The analogy I always use is my wife. She's a midwife, and is always trying to have a natural, beautiful birth. But she is also a nurse, and has saved lives on the c-section table. You do what you have to do to get the best outcome possible. I may wax poetic about natural wine, but I spent the past week doing filtrations and lab tests.
But trying to create something natural and pure is always my goal. It's not marketing, and it's definitely not because I'm a better winemaker than anyone. It's because I care so much, because I care too much. Because I'll tell my boss why adding 3% red wine to a rose is ok, but adding 5% goes against my winemaking philosophy. And it's why I'll spend my saturday mornings talking to you about it :)
The wines I help make are quite literally a part of who I am, and I would much rather they be a cloudy and imperfect than be polished and expensive. Not because those wines are better, but because that is a better reflection of who I am.
Sorry to get so deep into this. But you have a way of instigating great discussions on your blog, so I blame you. - March 23, 2013 at 9:28 AM
- Unknown said...
feel free to keep making fun of natural winemakers. the more seriously i take myself, the more i need someone like you to make fun of me. otherwise i'll start a 'natural winemakers without borders' program - March 23, 2013 at 9:48 AM
- Thomas said...
There many who use the word "natural" to imply that the rest is unnatural. It is a dumb claim because, taken to its essence, except for spontaneous fermentation, nothing in winemaking is "natural."
If I may speak for the Hosemaster (he can delete me if he chooses to be a power-hungry blogger) I think his objection, as well as the objection of others, has more to do with the way so-called "natural" is marketed.
As for the many writers who beat the drum loudly, I was taught long ago to "write what you know." Others seem to disregard that age-old admonition. - March 23, 2013 at 10:29 AM
- Louis Calli said...
I have an idea. We could start our own insulting company. Consulting is so passe. Besides, people would pay us to tell them how much they suck anyway, so the term is accurate.
We all know that if you don't know the answer, the answer is Malbec. So, that's what we do. We go around telling people to make Malbec, and show them charts and shit and use words like tour de force and millenial and hashtag. We'll make pie charts out of actual pies. We'll impress them with our liquid marketing savvy and our combined years of telling people to fuck off and buy malbec because bordeaux is for narcissistic douche bags and is secretly all made by walmart at a facility in needles california.
After being crowned kings of wine marketing we'll start some kind of bogus wine expert ponzi scheme involving DTC full barrels of bulk Languedoc juice stolen from JCB's sex dungeon.
And that's when we open the worlds first topless tasting room.
I think I'm on to something here. You in or what? - March 23, 2013 at 11:47 AM
- Unknown said...
I would say the opposite of natural winemaking is intervention. Whether it means adding yeast, enzymes, or fining agents, or wineries putting wines through concentrators, cross-flow filters, or reverse osmosis. When you make a wine without any of that, it is different. I won't say it's better, I'll just say it's different.
As for the marketing aspect of it, I'm sure people in other aspects of the industry have to deal with that a lot more than I do. I don't really worry about that stuff, I just make wine and trust people like you all to tell the story.
But it does seem ironic that people who write about wine for a national audience feel no sense of responsibility in their role controlling the message, even though you're the ones repeating it over and over. Meanwhile people who actually make wine that way are described as a bunch of arrogant jerks, even though we're just regular folks trying to do one cool thing in our silly little lives.
Sorry, I'm 3/4 of the way though a bottle, I hope that came out ok. - March 23, 2013 at 9:31 PM
- Unknown said...
My 2011's will be coming out in a couple months and I'll get you some to taste.
Kings of Comdedy-Bernie Mac is dead, DL Hughly and Cedric the Entertainer might as well be dead, and Steve Harvey is doing Family Feud so he wishes he was dead. - March 24, 2013 at 6:54 AM
- Ron Washam, HMW said...
Sorry for the late response, I was at the Rhone Rangers tasting all day yesterday reaffirming my dislike of orange wines.
Have no fear, I will continue to make fun of everything that attracts my attention and I find foolish. It's my nature, and I enjoy the conversations it starts here in the comments section. It's is my notion of satire that it be "natural," created without any sort of modern intervention. It's just so much better that way.
I admire your candor, Gabe. Thanks for hanging around here with us crusty old-timers.
Man, I think I'll start being a power-hungry blogger. Sounds like my kind of fun. I'm gonna delete that ColoradoWinePress guy next time he shows up! And then, eventually, I'll just shut down the comments section altogether and publish poetry instead.
So you don't think that the last four years I've been the HoseMaster Insulting Company? It's funny, people who like me say I wrtie satire and comedy, people who don't say I'm snarky and insulting. I'm two, two, two mints in one.
I don't like Malbec that much. But I think your idea might work in a backward South American country.
That's a very generous offer. I'd love to taste the Fulcrum wines.
I thought DL Hughley was dead, but then I saw he's on the next "Dancing with the Stars." So he's not dead, but his agent must be. Cedric the Entertainer changed his name to Cedric the Janitor. - March 24, 2013 at 8:31 AM
- Charlie Olken said...
Gabe, now matter how one slices it, the makers of "natural wines", and I bet that we can find some kind of manipulation in your wines at some point on the process, do things like calling the others "intervnetionists", "manipulators" and say things like cross-flow filters with a certain sneer on their lips as if those things were the work of the devil.
Wine is wine. Short of some process that is bad for the planet or for the people drinking the wine, there is nothing in winemaking that is inherently bad except bad wine.
No process, no alcohol level, no vineyard yield is bad or good until the wine is tasted.
That is why the "natural wine" movement makes many of us crazy--because it is not about the wine in the bottle. - March 24, 2013 at 8:49 AM
- John M. Kelly said...
Google Reader is going away and it took a week for The Old Reader to import my feeds, so I got here late.
Ron - less writing, more drinking. Shoot me a text if you get over this side of the hill sometime and we'll do some of the latter.
I've decided to stop writing anything of remote interest to anyone but me in my blog. Writing is so passe.
I downloaded the Vine app for my phone. It was not what I expected. But it's the future of social media. Ask anyone - they'll tell you.
Six second snippets of video are SO much easier to produce than (ugh) writing stuff down. And the best part? - you don't have to actually know anything at all! Or have any sort of talent whatsoever! That's why I'm there now with all the other cool kids. - March 24, 2013 at 11:05 AM
- Thomas said...
Been wondering where you've been. Now I know that you are busy being educated in six-second spurts. Cool. Imagine how much one can learn in 24 hours of that!
Yes indeed, as Charlie pointed out, the fact that you use the word "intervention" as the opposite of "natural" winemaking is a problem for some of us.
Where does "natural" end and "intervention" begin?
Is pruning grapevines as a means to manage crop a natural way for grapes to grow?
Since they are cultivated (and even hybrids) and not native grapevines, is cultivation a form of intervention?
Is wine produced from cultivated grapes more natural than wine produced in the field from wild grapes?
Some people believe that the grapevines have to be own-rooted for the wine to be truly natural. How about that?
I suppose orange could be the natural color of white wine, but I believe that may be why the art and science of winemaking have been perfected over the centuries.
Don't get me wrong: I prefer minimal handling in winemaking. I just don't believe that what is done to produce wine is natural under any circumstance.
If we want to talk about petro-chemistry and all that stuff, we likely agree 100% in that area. I don't believe applying petro chemicals to farming or food production is much of a good thing--and I am so glad that I no longer grow grapes.
- March 24, 2013 at 11:38 AM
- Unknown said...
ok, you guys made your point. people who try to make wine without fining agents and expensive equipment are a bunch of elitists who think they are better than everyone else, and liars because they can't pass a purity test. meanwhile, guys who complain about them on the internet are intelligent and insightful truth tellers. let's just say i disagree
- March 24, 2013 at 12:07 PM
- Unknown said...
Ron, was nice to meet you and your wife yesterday at the RR event. Thanks for stopping by (after I yelled at you of course). Ryan-Fields Family Wines
- March 24, 2013 at 12:22 PM
- Charlie Olken said...
Someone yelled at Ron?
Must have been the first time. - March 24, 2013 at 12:51 PM
- Ron Washam, HMW said...
I told you not to argue with these crusty old farts. They're always right. I'm the voice of reason.
I stupidly wore a name tag at Rhone Rangers.
Thanks for the kind words about HoseMaster at the Rhone Rangers. Maybe I'll see you in Lodi one day--though I'll probably be dead. - March 24, 2013 at 12:57 PM
- Ron Washam, HMW said...
I haven't been in your neck of the county in a while. I'm due. I'll give you fair warning when I'm coming so you can hide. - March 24, 2013 at 12:58 PM
- Thomas said...
I knew we'd get you to see the light...
OK. Next! - March 24, 2013 at 6:43 PM
- Unknown said...
the three of you should start a website called grumpy old winos. between you, you could probably drive the entire wine industry crazy. thanks for the fun debate. unfiltered reds forever!
- March 24, 2013 at 7:29 PM
- Hawk_Wakawaka said...
Dear Ron,
This is one of the more comfortable pieces I've read here. As in, it reads as at peace with itself in tone, even if thinking through a subject that implies some uncertainty. I find that interesting. The humor blooms in it with ease.
Always glad to hear your voice.
Elaine - March 25, 2013 at 12:09 AM
- Ron Washam, HMW said...
Thank you. Every so often I decide to abandon the usual comedy or satire I amateurishly practice on HoseMaster and write about what's on my confused and twisted mind. These are hardly polished pieces, but perhaps that's more of an accurate reflection of how I think.
Though, in hindsight, I wish I'd chosen a different title.
It's also lovely to hear from you. I hope all is well in your peripatetic life. - March 25, 2013 at 8:19 AM
- Samantha Dugan said...
Starting to feel like Wine Blog Award season...yay, I for one cannot wait.
- March 25, 2013 at 5:23 PM
- The Sommeliere said...
Ron, I voted for you for the best Wine Blobber. Don't you dare go and quit on us!
- March 26, 2013 at 10:17 AM
- Cris Whetstone said...
Ron, do not feel the need to publish so often and so scheduled. Write when it hits you and let is slide when it doesn't. If that means 3 this week and none the next then so be it.
I still agree with you about the whole natural wine thing as I've pointed out in other comments sections. The problem for the believers is that they cannot define no matter how hard they try an unnatural wine. This leaves them in the position of being battlers of windmills. I find it hard for anyone who really understands what wine is and what it is about can convince themselves that there are "natural wines".
Maybe in some remote forest of the Caucasus Mountains long long ago a vine of morphology long since forgotten felled some ripe grapes passed over by all mammals, birds and insects of the forest into a depression in a rock. These grapes somewhat still avoided scrutiny of the hungry fauna of the forest and somehow fermented without bacterial infection or any other 'flaws'. Unfortunately this wine is nothing like what man created and made for many years after with all of his unnatural processes which have existed since the invention of man made wine. - March 26, 2013 at 5:45 PM


text:
Almost 20 years ago, something happened in Denver.
A 1993 event that would take the world by storm.
The Ultimate Fighting Championship was born at McNichols Arena in Denver.
Although McNichols Arena died, the UFC is alive and well, as a matter of fact.
UFC is a competitive fighting organization that's become a worldwide sensation and changed the lives of many.
Including Cortez native Kaan Clark.
Being a fan of martial arts legend Bruce Lee as a kid, why wouldn't Clark get into Mixed Martial Arts?
"It's just always fascinated me," he said. "Combat. Man versus man. It doesn't matter whether it's boxing, MMA, arm wrestling, it's always just interested me. I love it."
A second-degree black belt in kempo karate, a blue belt in Brazilian jiu jitsu and champion grappler, Clark uses his fighting expertise to train mixed martial artists.
Clark, 42, owns and operates the Lifer MMA gym by night, runs a private drywall business and is a nursing student by day.
Oh, and he's a husband, father and grandpa.
But it's all in a day's work for Clark, who looks like he could step into the MMA cage and pummel people half his age.
Oh, that's because he has. Clark is 2-0 as a cage fighter.
"It was about realizing a dream," said Clark, who watched UFC 1 in person at Denver. "I don't fight anymore, but I love being a part of it. I love the competitors."
MMA training was added to Clark's repertoire when a friend of his wanted to become a cage fighter. The two trained at the Cortez Recreation Center. Then a couple more people showed up to train, then a couple more and a couple more. Ultimately, that's when Clark decided to get his own gym.
"It's kind of weird how it all started," he said. "One day, there were four of us. The next day, there were eight of us. The next day, there were 12 of us. It just grew from there."
MMA is a very popular sport in the Four Corners region. People flock to the Ute Mountain Casino every few months to enjoyably watch their favorite amateur and professional fighters duke it out.
Local pro favorites Isaque "Sandman" Martinez and Grant Hobbs train with Clark at Lifer MMA. Both fighters have had great success under Clark's tutelage.
Clark admits some of his hands-on training methods may be unorthodox. But his fighters continue to produce winning results by sparring against him.
"The top fighters out there, they don't spar with their trainer, because they would kill their trainer," Clark said. "When I'm sparring, I try to emulate what I think a good striker or the opponent is going to do. It's so they can get used to that."
As a trainer, Clark also stands aside and observes his fighters' strengths and weaknesses.
The fighters endure months of combat sparring and cardiovascular exercise to prepare for three rounds in the cage.
Clark won't accept anything less.
"When we come to the fights, we may win and we may not win," he said. "However, when the opponent sees the name 'Lifer (MMA),' the fighter is going to know this guy's come prepared and ready to fight. It's not going to be a boring, run around the cage type of fight. He's there to fight and trained to fight. The other opponent better be ready."
Through all of Clark's martial arts accomplishments, he takes the most pride in training tip-top shape fighters.
When Four Corners MMA fans watch cage fights in Towaoc, they definitely see Clark's training results.
[email protected].

subset: commoncrawl


text:
These tutorials were updated and moved to https://develop.kde.org/docs/
Below is the old version of this wiki page.
Here is a list of currently available tutorials for developing KDE Applications or KDE Plasma, or using KDE Frameworks to develop a 3rd-party application.
Basics of how to develop with KDE Frameworks
Are you interested in writing applications with KDE Frameworks? This tutorial series is aimed at those completely new to it.
- Setting Up
- Before you start writing and building KDE software, you'll need to prepare your tools first.
- Hello World
- An introduction to the very basics of KDE Frameworks programming
- Creating the Main Window
- This tutorial shows you the magic of an application's most important thing: The main window.
- Using Actions
- How to add actions to the menus and toolbars. Based on the MainWindow tutorial.
- Saving and Loading
- Introduces the KIO library while adding loading and saving support to our application.
- Command line arguments
- Adds the ability to specify which file to open from the command line to our text editor.
- Common Programming Mistakes
- Various common mistakes made while developing Qt and KDE applications and how to avoid them.
Integrating with Workspaces
- Session Management
- Make your application aware of X sessions
- Icons
- Deliver your application with icons that are automatically installed to the right places. Based on the Kaction Tutorial.
- Desktop File
- Let your application show up in the K menu and in application menus. Based on the Icons Tutorial.
Managing Configuration Data With KConfig
- Introduction To KConfig
- An overview of the KConfig classes and how to use them in your application code
- Using KConfig XT
- Tutorial on how to efficiently use the KConfig XT framework.
- Updating KConfig Files
- Tutorial on how to write an update script to keep changes in your application's config file format in sync with the user's already existing config file
Services : Applications and Plugins
- Introduction to the Services Framework
- An overview of the services framework in KDE and what it provides the application developer. Covers the system configuration cache (SyCoCa), the source data files and what the indexed information can be used for.
- Finding Services Using Trader Queries
- How to find services, such as plugins or mimetypes, that are indexed in the SyCoCa using Trader Query Syntax
- Creating and Loading Plugins Using KService
- Learn how to define custom plugin types, find installed plugins (including 3rd party plugins) and load them in an easy and portable fashion using KService.
See also Localization portal.
- Introduction To Unicode
- An introduction to what Unicode is as well as how to handle Unicode data in KDE applications.
- Writing Applications With Localization In Mind
- This tutorial covers what localization is, why it's important and how to ensure your application is ready to be localized. A must read for all application developers.
- Avoiding Common Localization Pitfalls
- There are several common mistakes that prevent applications from being properly localized. Find out what they are and how to easily avoid them in this tutorial.
- Building KDE's Localization Module
- Building and installing language support from KDE's localization (l10n) module is a good idea for those working on applications in the main KDE repository. Doing so will allow you to test your application in another language and spot problem areas. Learn how to do just that in this tutorial.
- Incorporating i18n Into the Build System
- Once your application is ready to be localized, the next step is to ensure that translation files are built automatically and kept up to date. This tutorial covers the necessary CMakeFiles.txt additions as well the process of distributing the resulting message catalogs with your application.
- Common i18n Challenges and Solutions
- This tutorial covers challenges that you may eventually run into such as translating handbooks and other data that exists outside of the source code, merging and handling obsolete .po files, dealing with freezes, coding in languages other than English and creating independent releases of or moving applications between KDE modules.
- Semantic Markup of Messages
- To ensure consistent presentation and more meaningful representations of messages in applications, semantic markup can be applied to messages marked for translation using the KUIT system. This tutorial describes how this system works.
- Automated i18n Code Checking
- The Krazy code checker scans KDE's code and reports common i18n mistakes.
- Dealing with Language Changes
- This tutorial covers dealing with changing languages: How to add the function to change the language and then dynamically update the user interface when language has been changed.
- Understanding How Messages Appear to Translators
- An introduction to what context information is extracted (and what isn't) from source code for translators to see.
Application Automation and Scripting
- Introduction to D-Bus
- A straight-forward introduction to the core concepts in D-Bus from an application developer's perspective, this tutorial covers what D-Bus is and how it can be used by applications.
- Accessing D-Bus Interfaces
- A step-by-step guide to calling D-Bus methods and connecting to D-Bus signals using QtDBus.
- Intermediate D-Bus
- Tips to make use of QtDBus when faced with problematic real-world interfaces.
- Creating D-Bus Interfaces
- Learn how to expose functionality in your application by creating and using custom D-Bus interfaces. Covers generating the XML descriptions, instantiating interfaces at run time and setting up the build system with CMake.
- Using Custom Types with D-Bus
- Learn how to use your own types in classes exported on D-Bus. Covers marshaling and unmarshaling of objects, the integration of custom types into XML descriptions and registering the custom types with the Qt Meta Object system.
- D-Bus Autostart Services
- Turn your application into a D-Bus autostart service with this tutorial. This D-Bus feature, also known as "D-Bus service activation", will ensure that even when your application isn't running that D-Bus calls made to it will work by relying on the D-Bus daemon itself to start your app if and when needed.
- Creating Dolphin Service Menus
- This tutorial shows you how to create mimetype-specific actions in Dolphine's context menu (aka "servicemenus").
- Introduction to Kross
- An introduction to the Kross Scripting Framework.
- Hello World
- A first application with working kross code.
- Calling Functions in Kross
- Simple demonstration of calling scripting functions
- Connecting Signals and Slots in Kross
- Simple demonstration of connecting object signals with script slots
- Scripts as Plugins with Kross
- This tutorial provides a step-by-step introduction how to integrate scripts as plugins into a KDE application.
- Placing script actions in your application menus
- Simple demonstration on how to extend you application menus to execute script files.
- How to use an ActionCollection
- A small Tutorial on How to use Kross::ActionCollections.
Calligra Plugin Tutorials
- This document shows an overview of the different Calligra plugin types and tells you what each of their purpose and strengths are. If you are new with Calligra plugins, this is the place to start.
- This gives a technical overview of what it means to write a Calligra plugin.
- This tutorial shows you how you can build a plugin for Calligra applications to allow you embed content in ODF documents using Flake.
- This tutorial shows how to script Calligra Words with Python, or JavaScript using Kross.
- This tutorial shows how to script Calligra Sheets with Python, or JavaScript using Kross.
System Activity
- Writing script actions for the process's context menu
- This tutorial shows how to add a context menu action to show custom information about a process.
- KWin Scripting Tutorial
- This tutorial shows how to write a useful script for KWin.
- QML Window Switcher Layouts
- This tutorial documents the new QML layouts for the KWin Window Switcher
Plugins and KParts
- Using KParts
- A kPart is a plugin that you can just load into your application. For example, it is easy to integrate an editor (the katePart) or a console (the konsolePart) into your application's window.
- Writing kontact plugins
- Kontact plugins are KParts. This tutorial describes how you can write one.
- Writing Qt Designer Plugins
- Add your widgets to Qt Designer and thus make them usable in UI files.
- KCM HowTo
- KCM are plugins which are loaded by System Settings to display configuration elements. They can also be used within an application.
Hardware Awareness (Solid)
- Introduction to Solid
- An introduction to the Solid effort in general and it library in particular.
- Listing Devices
- How to use the Solid core library to discover the hardware and interact with the system.
- Accessing Network Information
- How to use the Solid system to get information about the network
- Creating a Device Action
- When your application is interested in registering actions with the system for removable hardware
Authorization and Privilege escalation (KAuth)
- KAuth Basics
- An overview of concepts and basic knowledge required to understand and use KAuth effectively
- Using KAuth actions in your application
- How to execute KAuth actions in your application, and how to integrate them tightly into your UI
- Creating a KAuth helper to perform a privileged action
- You will learn how to use KAuth's helpers and escalation facilities, and how to seamlessly make a privileged and non privileged portion of your application interact
- Creating a KCM requiring authorization upon saving
- Learn how to use the high level KCModule API to create KCModules handling authorization, and its UI integration, on their own
Multimedia (Phonon)
- Phonon
- Introduction to Phonon tells how to compile and run the code. If you like to work in Python, try this version of the same tutorial
- Writing Backends
- How to start creating a new backend for the multimedia API
- Resources
- Please have a look at the online documentation for information on the Phonon API. If you prefer using Qt Assistant or Qt Creator you can also use our offline documentation.
Plasma 5
See Plasma tutorials.
Personal Information Management (Akonadi)
- Using Akonadi in Applications
- Displaying and modifying data provided by Akonadi
- Developing Akonadi Resources
- Akonadi Resources are agent programs which transport PIM data between Akonadi and a backend (files, servers, etc)
- Using custom data types with Akonadi
- Akonadi can handle arbitrary data as item payloads through the use of a plugin based serialization framework
Kate / KWrite
- Getting started with KTextEditor plugins
- Creating your first KTextEditor plugin
- Developing a plugin with configuration dialog
- Adding a configuration dialog to the Time & Date example
- A small Editor
- Create a small application using KTextEditor
- Creating a class template
- Instructions for creating a class template, which can be used to quickly generate classes from KDevelop.
- Creating a project template
- Instructions for creating a project template, which can be used for starting new project with KDevelop.
- KDevelop-PG-Qt Introduction
- Information on the KDevelop parser generator, useful for language plugins.
KDE mostly uses the Qt Printing infrastructure.
- Hello World
- Introduction to the KDE printing system
Open Collaboration Services (libattica)
- Introduction to Attica
- In this tutorial a simple widget showing information about a Person on the server is created.
Get Hot New Stuff
- Get Hot New Stuff 3 - Download
- How to use KHotNewStuff3 in your application.
- Get Hot New Stuff 3 - Checking for Updates
- How to check whether updates for installed stuff are available without showing the dialog/widget.
- Get Hot New Stuff 3 - Upload
- How to add an upload dialog to your application.
Other programming languages
Python (PyQt4)
The tutorials below apply to an older version of Qt only. While there are stable Python bindings available for Qt 5, bindings for KDE Frameworks 5 are still under development.
- An Introduction to PyQt
- Starting off with an introduction to PyQt4
- Using PyKDE4
- Introduction to PyKDE4
- PyKDE WebKit Tutorial
- A simple web browser application in PyKDE
- 101 Introduction to signals and slots
- A simple introduction to Qt's signal and slot architecture.
- PyKDE DBus Tutorial
- An introduction to DBus communication using PyKDE
- PyKDE KNotify Tutorial
- An introduction to Knotify (Notifications and KJobs) using PyKDE
The tutorials below apply to an older version of Qt only. There are currently no Ruby bindings for Qt 5 and KDE Frameworks 5 available.
- KDE Ruby Korundum tutorial
- A ruby version of Antonio Larrosa Jiménez's KDE tutorial by Richard Dale. See the Ruby Developers Corner for Qt tutorials and other info.
- Qt4 Ruby Tutorial
- Nokia's fabulous introductory tutorial to Qt, translated to Ruby.
- Creating a Plasma Widget in Ruby
- Tutorial that shows how to create your first Plasma Applet using the Ruby language.
- Developing Qt4 Applications using Qt Designer and Ruby on Kubuntu
- Tutorial that shows how to design a simple User Interface in Qt Designer and then use the resulting widget in a Qt Ruby application we build from scratch.
- Ruby-Qt/KDE Book
- There is also an approach to create an Ruby-Qt/KDE Book under a free license. The content will be created in this wiki.
- Shell Scripting with KDE dialogs (Original Link)
- Tutorial by Brad Hards that describes how to use KDE dialogs in shell scripts with kdialog. It is presented as an example based tutorial.
Graphics Programming
- QPainter Perfomance
- Hints on avoiding common mistakes leading to poor performance when using QPainter
- How to render sharp GUI for HiDPI display
- Qt Quick Controls 1 is not supported so please follow the guide to upgrade to Qt Quick Controls 2
Using the KDE Games Libraries
- KStandardGameAction
- Using libkdegames to make your game fit the kdegames standard
- Highscores
- Implementing a simple highscore table into your game
- Theme Selector
- Using the libkdegames theme selection dialog
- Palapeli Slicers
- Creating a slicer plugin for Palapeli
Other tutorials
2D Plotting (KPlotWidget)
- Using the KDE data-plotting widget
- This tutorial introduces KPlotWidget, which is used for 2-D data plotting. It includes information on simple usage of the widget (including adding and modifying data sets, and customizing the plot axes and labels), and advanced customization (including extending the widget through sub-classing).
- Physical Simulation
- How to perform a physical simulation: animation and diagram
Spelling and Grammar Checking (Sonnet)
- Adding spell-checking or grammar-checking to KDE applications
- This tutorial introduces Sonnet and how one may use it to add language correction to your KDE application. Sonnet's auxiliary features shall be described in a separate tutorial.
Using the KDE Wallet API for safe storage
- KWallet
- "Brief introduction to the KWallet API which can be used for storing all kinds of sensitive information."
Deprecated Material
Tutorials in this section are outdated and are no longer relevant to the current state of KDE software. They are being retained here for historical purposes only. Please do not use them.
- Porting Your Application to KDE4
- Help Porting Applications from Qt3/KDE3 to Qt4/KDE4
- Accessibility Overview
- A list of accessibility tutorials and general information.
- Accessibility Checklist
- What to look for in your application to make it accessible for as many people as possible.
- Screen Reader
- This tutorial will explain some details about using screen readers with KDE applications.
- Text-To-Speech
- How to utilize Jovie text-to-speech service in your application.
- Porting from DCOP to D-Bus
- Port your applications from DCOP to D-Bus with this handy guide.
Personal Information Management (Akonadi)
- Porting Applications which use KResource API
- Applications using KDE's now deprecated KResource APIs, e.g. KABC or KCal, need to be ported to use their Akonadi equivalents
Get Hot New Stuff
Old links for KNS2 and KNS1 content:
- Introduction to Get Hot New Stuff 2
- A short tutorial about how to use KHotNewStuff2 in your application. Deprecated, use version 3
- Introduction to Get Hot New Stuff
- An introduction to the developer-friendly network update system that allows KDE applications to fetch new application data at runtime in a user friendly manner.
- KNewStuff Secure (Original Link)
- Tutorial showing how to share resources in a secured way (KDE 3.4 and later). By András Mantia <[email protected]>.
- Introduction to Goya usage
- An introduction for the Goya subsystem usage, which allows you to easily add widgets to your itemviews and connect their signals to your code, as they were real widgets.
- Introduction to Goya usage (part 2)
- The second part of the tutorial, with a slightly more complex example than the first part.
Using the KDE PIM Libraries
- iCalendar functionality
- Using kcal to manage iCalendar files
Pixmap cache (KPixmapCache)
- Using the KDE pixmap cache
- This tutorial shows how to use KPixmapCache to cache e.g. pixmaps generated from SVGs or some data.
Porting an application from KSystemTrayIcon to KStatusNotifierItem
- Porting from KSystemTrayIcon to KStatusNotifierItem
- This tutorials shows how to port an application using KSystemTrayIcon to KStatusNotifierItem
How to edit a wiki with Libmediawiki
- Libmediawiki
- This tutorial present how to edit a wiki with Libmediawiki.
KDE2 and KDE3 Materials
- KDE3 Tutorials
- These tutorials cover topics related to KDE3.
- KDE2 Tutorials
- These tutorials cover topics related to KDE2.


text:
2013 is going to be a stellar year for anyone who loves music. Kanye West, Daft Punk, Adele and U2 are all rumored to be putting out new albums in the next 12 months. Fleetwood Mac is going on tour and—who knows—maybe they will head back into the studio. And The Breeders are rehearsing for the 20th Anniversary Last Splash Tour. As long as we are wishful thinking, perhaps 2013 will be the year that Vampire Weekend finally releases a new album. (After all, they did play a new song on Jimmy Kimmel Live back in October.) Perhaps British act Savages will finally put out a full-length. Maybe the Rolling Stones will even headline the Coachella Music Festival….
While it's easy to speculate about what could happen in the new year, here are 11 albums we know we can get excited about.


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North Carolina Department of Health and Human Services public health officials and staff from local health departments are investigating potential exposures to measles in Forsyth County as part of an outbreak that was first reported in mid-April. Since the outbreak began, state and local public health authorities have notified more than 1,000 people in Stokes, Forsyth, Guilford, Orange, Polk and Chatham counties who may have been exposed to the disease.
In response to the measles outbreak Forsyth County Department of Public Health will provide free Measles, Mumps and Rubella (MMR) vaccines to residents 12 months of age and older, including adults. Free vaccine is available at:
As of April 18, 2013, and until further notice, the NC Immunization Program (NCIP) has expanded the administration criteria for MMR which makes anyone fitting into one of the following categories eligible to receive MMR at the Forsyth County Department of Public Health:
Measles is a highly contagious illness and unvaccinated populations are at highest risk of becoming sick when exposed to the measles virus. It can be spread through coughing, sneezing and contact with secretions from the nose, mouth and throat of an infected person. Initial symptoms of this illness may include a fever over 101 F degrees, runny nose, watery red eyes and a cough. After a few days, a rash will begin to appear on the face and spread over the entire body. Persons with measles are considered infectious four days before and four days after the rash appears. If you suspect you may be sick with measles, please call your healthcare provider before leaving home to avoid spreading the illness to people in doctors' office or clinic waiting areas or in emergency departments.
Persons exposed to the measles virus who have not been vaccinated or have not had measles earlier in life are required to stay home for a period of time specified by public health officials because they can begin to pass the infection to others before they show signs of illness.
Public health officials recommend immunization within 72 hours of exposure for those individuals who have not already been vaccinated to protect against developing the disease.
More information about measles is available at: epi.publichealth.nc.gov


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Sophistication 101 from Tavi G on Vimeo.
Oh I crack meself up.
But really, thank you so much Dasha and Becky and Jamie and Ashley and Tam and of course Misty and everybody at Pop...I'm still in disbelief and really feel like the luckiest person ever..!
Hey hi, tomorrow morning my dad and I are heading to NYC for Fashion Week (SO PUMPED OMG) and I am sure the second video will make for interesting/awkward conversation when I run into people. Hope to see some of you there!! And that everyone is having fun at Fashion's Night Out tonight!!!
p.s. no that is not a stalker dylan shrine SHUT UP SPENCER STOP LAUGHING AT ME


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Ball sports for kids in Melbourne
Get the ball rolling for your little Melburnian athletes! As the ultimate city for sports, Melbourne is a great place for your kids to engage into ball sports. There's no need to wait for summer! In Melbourne, ball sport camps and events happen year-round!
Read moreGolf classes for kids in Melbourne
Playing golf can help your kids learn self-discipline and good sportsmanship! Do you want your children to start enjoyable activities for kids? Teach them how to play golf- a fun sport that toddlers can learn and master with the help of talented instructors. Enrolling your children in golf classes in Melbourne, Australia can help them learn self-discipline and good sportsmanship!
Read moreTable tennis for kids in Melbourne
Develop your kids table tennis skills! Melbourne is a great place for your kids to undergo table tennis lessons. When they are ready, they just might get the chance to represent Melbourne and the Commonwealth in the Olympics!
Read moreGolf Lessons for kids in Melbourne
Get your kids involved in this great outdoor sport! The ultimate outdoor kids activity, golf will test your child's coordination, precision, and patience.
Read moreLittle Athletics in Melbourne
Join little athletics events in Australia's second most populous city! Melbourne is a great city to practice little athletics because many little athletics clubs and centres for kids are based in the city. It is also where the Lakeside Stadium is located, a world-class little athletics venue. Let's go to the track and run today!
Read moreTennis for kids in Melbourne
Learn to ace that serve in Melbourne! Melbourne is one of the best places to learn tennis. It's also home to one of the grand slams of tennis, the Australian Open. Get kids to play tennis in Melbourne now!
Read moresurfing for kids in the Melbourne Region
Can you surf in Melbourne? Of course you can! Your kids can, too!

When it comes to surf beaches, Victoria's beaches are considered among the best in Australia, with the coastline being famous for the high Quality waves. Surfing is one of the popular activities for kids in the Melbourne region.
Read moreFootball (AFL) for kids in Victoria
Get your kids active and fit with football!

The most popular among the ball sports for kids in Australia is football or AFL. If your family is living in Victoria, you can introduce football to them by watching a kids football game or letting them join youth football team.
Read moremartial arts for kids in Victoria
Self defence is best learned through martial arts!

 Let them have the ability to protect themselves and others against harm!
Read moreUnderstanding Netball Club Tournaments and Events for Parents
Explore the world of netball club tournaments in Australia, learn their structures, and discover how you, as a parent, can best support and encourage your child through these competitive and fun events.
Read moreWhat Age Should You Start Netball?
Discover the perfect age to start netball in Australia, how to choose classes and clubs, and the role of coaches in nurturing your child's love for this dynamic sport.
Read moreNavigating the Competitive World of Netball Clubs for Kids
Discover how to guide your child through the exciting world of competitive netball, focusing on club participation, coaching importance, and the broader benefits of the sport for kids.
Read more


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Til You're No Longer Blinkered
Caroline Churchill
Caro Snatch's musical journey began in 1998, while she was bedridden and forced to be horizontal and still following back surgery. Til You're No Longer Blinkered is a collection of experimental tracks combining spoken word, operatic melodies and a fiery mindset.
This album will appeal to those who love the multi-faceted talents of Tori Amos or Regina Spektor, but it does lack the easy-listening appeal of their melodies when Snatch explores the more heavily spoken-word laden tracks. There is rebellion and attitude within the words and the way they are delivered, relating to her physical pain. Tracks such as Up With Radiance (Beccy Owen Remixed) have the icy sparseness and harmonised female vocals reminiscent of Imogen Heap and will appeal to those seeking a more mainstream, melodic experience.
Caro Snatch draws upon her trials and tribulations to produce an album, which is both challenging and genre-bending. Til You're No Longer Blinkered was released on limited edition CD on 1 February 2011. www.carosnatch.com
Sophie Gordon


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Important Note from West Coast Paintball Players League:
Team Captains - The divisions are limited and therefore the first registered teams to pay get's to play. All players are required to pay the registration fee (exceptions are Staff and Media ONLY). Please note that everyone added to a roster MUST have a passport / driver's license style headshot (photo) uploaded to their APPA accounts prior to the event. During check-in at the event, a valid ID is required in order to participate. We reserve the right to refuse service to anyone. Unauthorized distribution of soliciting material during the event is prohibited by the promoter and/or field owner which will result in the immediate removal of the individual(s) from the premises.Please log in to view this page. |
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UPDATE: This giveaway is now CLOSED! The winner is "Connie the Cookie Monster" (#1879). Congratulations! Thanks to everyone who entered!
Today is our last giveaway of the holiday season and we are going out with a big bang! We teamed up with our friends at KitchenAid to offer you an AMAZING KitchenAid giveaway. One lucky reader will win a KitchenAid 13-Cup Food Processor, a 7 Qt KitchenAid Stand Mixer, AND a KitchenAid 5 Speed Hand Blender. I think I just heard you scream with excitement:) I know I am jumping with joy! We love all of our KitchenAid appliances and these are 3 of our very favorites! We are SO excited about this giveaway!
The KitchenAid 13-cup Food Processor is awesome! We use ours all of the time to shred cheese and zucchini, make galette dough, make dips, and more. The 13-cup KitchenAid food processor really does everything. It slices, shreds, kneads, chops, and purees. It is a dream machine! And it has the first-ever externally adjustable slicing lever, which makes adjusting from a thick to think slice a breeze! It also has a 3-in-1 Ultra Wide Mouth Feed Tube that accommodates foods of all sizes. The Food Processor is also BPA free and dishwasher safe. It comes in red, chrome, silver, black, and white.
My KitchenAid 7-quart Bowl-Lift Residential Stand Mixer is my very best friend. My KitchenAid mixer has helped me make numerous batches of cookies. We have already shared so many memories together. Our mixer is part of our family:) Caleb is also very fond of our mixer. Every time he hears it turn on he crawls as fast as he can to watch.
The 7 Qt Mixer has a 1.3 HP Motor with 10 different speeds. It can mix, whip, and knead like no other machine on the market. It can hold over 8 pounds of dough and make 14 dozen cookies! And it whips cream in a matter of seconds. There is no better kitchen appliance, in my opinion:) The mixer comes with a dishwasher safe Powerknead™ Spiral Dough Hook, coated metal Flat Beater, and Stainless Steel 11-Wire Elliptical Whip. The mixer comes in red, white, black, and silver.
And last, but not least, the KitchenAid 5 Speed Hand Blender. This blender might be small, but it is mighty! It blends, chops, purees, shreds, minces, mixes, and whisks…all in the palm of your hand. It is easy to use too! You can easily change between different types of stainless steel blades with no hassle or tools. We use it all of the time for pureeing soups. You can stick the hand blender right into the soup pot! It is easy to clean because all of the attachments and accessories are dishwasher safe. And it comes with a storage case so you can keep all of the components together. This is a must have kitchen tool! It comes in black and silver.
To enter to win a KitchenAid 13-Cup Food Processor, 7 Qt Stand Mixer, and Hand Blender, leave a comment on this post, telling us "What is your favorite holiday recipe?"
Bonus Entries
1. Join Two Peas and Their Pod and KitchenAid on Facebook. Leave a separate comment letting us know you did so.
2. Follow @TwoPeasandPod and @KitchenAidUSA on Twitter. Leave a separate comment letting us know you are following.
3. Subscribe to Two Peas and Their Pod. Leave a separate comment letting us know you subscribe via RSS.
4. Follow Two Peas and Their Pod on Pinterest. Leave a separate comment letting us know you follow.
5. Tweet the following statement about this giveaway. Enter to win a @KitchenAidUSA 7 Qt Stand Mixer, 13-Cup Food Processor & Hand Blender hosted by @TwoPeasandPod: http://bit.ly/YR9MXv. Leave a separate comment letting us know you tweeted.
The giveaway is open until Monday, December 17th at 11:59 p.m. MST. The giveaway is only open to U.S. residents. Be sure a valid email address is included with your comment(s). Winner will be chosen randomly and announced on this post. We will email the winner and if the winner doesn't respond in 48 hours, a new winner will be chosen. The winner will choose their appliance colors and all prizes will be shipped by KitchenAid. Good luck!
Disclosure: This giveaway is being provided by our friends at KitchenAid, but our opinions are our own.


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Contaminated Cheeses: We Need to Start Asking the Right Questions
16 Jan 2013
The spectrum of Listeria monocytogenes, one of the most dangerous food contaminants, is back..
The French health authorities are currently recalling a number of products made by the Fromagerie de Jussac, mostly from French supermarket chains, because they may have been contaminated by Listeria monocytogenes.
Among the many possible food contaminations, Listeria is certainly one of the most dangerous. Many people fell sick in Austria between 2009 and 2010 after eating Quargel, an acidic fresh cheese made by Prolactal, contaminated with the bacteria. Seven of them died. So news of this new contamination, which was initially communicated by the French Agriculture Ministry's alert and then the European alert system, is definitely unwelcome. And while it's certainly good that the alarm system works in Europe, it is also worth reflecting a bit further. For example, asking if it makes sense for a medium-small dairy in the Auvergne (3 million liters of milk processed a year) to export cheeses to 12 other countries, including Italy. And, what's more, perfectly ordinary, industrial, fresh cheeses, hardly unique specialties. It's the market, sure: supply and demand, commercial aggressiveness, marketing, etc., etc., those things we know all about.
But is it the market that should dominate our societies or in the end should society regulate the market? And does it make sense for consumers in Italy, Austria, Germany and Spain, countries with a rich cheese-making tradition, to buy this banal imported cheese instead of looking for a similar local one, perhaps made from raw milk? Oh yes, let's not forget: The Fromagerie de Jussac uses only pasteurized milk, as does Prolactal. The deadly mascarpone that claimed so many victims in Italy a few years ago was also made from pasteurized milk. It is a fact worth remembering, because none of the reports on this latest contamination mention it. I wonder why?
Piero Sardo
Slow Food Foundation for Biodiversity
First published: La Stampa, January 13 2013
Blog & news
Change the world through food
Learn how you can restore ecosystems, communities and your own health with our RegenerAction Toolkit.


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The scene drags on for so long that the audience may begin to identify, and that was how I felt with Miu Miu's imagery overload for Spring. The exaggerated cowboy graphics, garish 4th of July colors, and abundance of silver and gold were overbearing to the point of it being hard to differentiate the looks from one another, but the more I came back to the collection, the more I recognized its wit. As Miuccia Prada told style.com, the showiness was a reflection of "everybody's obsession with being famous." Flashy stars plastered on printed skirts and leather jackets recalled the Hollywood Walk of Fame, and the placements of other graphics were appropriately perverse. My favorite looks were the long silk dresses printed with illustrations of swans and snakes, representing in my mind some kind of two-dimensional fairytale. It should also be noted that the printed tops have adorable star-shaped buttons that were totally taken from a macaroni and bead picture frame I made in preschool.
Prada wasn't necessarily giving an opinion on this culture of fading Hollywood stars falling asleep to pole dancers in their room at the Chateau Marmont, just shedding some extremely bright spotlights on it. I still go back and forth between finding the boxy jackets distastefully tacky and tackily fun, but that's also how I feel about Jersey Shore, so I guess the idea was conveyed successfully! And, once again: star buttons.


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Common Dryer Vent Problems
Many dryer vent problems stem from an accumulation of lint and other debris that can clog the vent line and, in turn, decrease efficiency, increase drying time, and create a hidden fire hazard in your home or business. Aside from an increased risk of fire, a clogged vent can cause a 'laundry list' of problems including mold growth, wasted time and energy, and excessive wear to clothing. Here, you can find a summary of the most common dryer vent problems and the solutions that Dryer Vent Wizard of SE Saratoga & NE Schenectady recommends.
Dryer Fire
*92% of fires involving washers and dryers are caused by dryers. These fires caused annual averages of 13 civilian deaths, 444 civilian injuries, and $238 million in direct property damage. People often assume that a dryer's automatic shutoff will protect them from a dryer fire, but that is not always the case. If the automatic shutoff control malfunctions or fails to turn the machine off for any reason, you may not know about it until it's too late. Dryer fires can start within the dryer, in the dryer vent system, or even behind or beneath the dryer if excess lint has built up around the machine. When proper airflow is allowed through a dryer vent system, stray lint particles and other debris are pushed through the vent line and outdoors. However, a clogged vent restricts airflow, and even before a vent is fully clogged, lint can accumulate in the vent line or inside and around the dryer. Each of these areas that collect lint when a dryer vent needs to be cleaned is an additional fire hazard. The best way to prevent a dryer fire is to have a comprehensive dryer vent cleaning completed at least once per year.
Carbon Monoxide Poisoning
Some dryers emit carbon monoxide during regular operations. Carbon monoxide is an odorless, colorless, and tasteless gas that can result in illness and even death when inhaled at or above a certain concentration. Under normal circumstances, the toxic gas is vented out of the home or property through the dryer vent system. However, when the dryer vent line is obstructed due to an accumulation of lint, animal nests, or other debris, the carbon monoxide cannot escape. Over time, the gas buildup from a dryer with a clogged vent can reach concentrations high enough to cause carbon monoxide poisoning. Dryer vents should be cleaned regularly in order to protect you and your family's health and prevent carbon monoxide poisoning.
Mold & Mildew
Mold and mildew are not only unsightly and smelly, but they can also cause health problems, breathing issues, and allergic reactions. Both mold and mildew are types of fungi that thrive in warm, damp conditions. If your dryer vent system is clogged or not functioning properly, heat and moisture will back up in the vent line, dryer, and laundry area. This creates the ideal environment for mold and mildew growth in your home. Our dryer vent cleaning helps prevent mold and mildew growth in your laundry room and on your clothing by restoring proper airflow to your dryer vent system.
Long Drying Times & High Energy Costs
Restricted airflow due to excess lint, clogs, and debris can cause increased drying times and decreased efficiency. As a dryer vent becomes clogged, the drying cycle will take longer and longer until a single cycle is not enough to dry clothes completely. Running extended cycles or extra cycles in order to dry clothes completely takes up more of your valuable time. As the dryer becomes less efficient, you end up using more energy to dry the same amount of clothes, meaning you spend more money on utilities. Our dryer vent cleaning can not only allow you to reclaim your time, but it can also help save an average of $18-$24 per month on energy costs.
Excess Wear on Clothing & Dryer
Longer drying cycles and trapped heat and moisture can cause your clothing to deteriorate more quickly. Clothing fibers will always pill, tear, and weather in the dryer, but if you're putting a shirt or pants in the dryer for twice as long to dry completely, that means they will take twice the amount of wear as clothing in an efficient dryer with clean dryer vents. On top of damaging your clothing and linens, excessive drying times can also contribute to the premature dilapidation of your dryer; Dryer hardware and mechanical components will take excessive wear with the heavy use that a machine with a clogged dryer vent demands. The best way to ensure your clothing and dryer last year after year is to have your dryer vents cleaned and all lint, debris, and clogs removed from the vent line.
If you are experiencing one or more of the dryer vent problems summarized above, or you've got a less common dryer vent problem, Dryer Vent Wizard of SE Saratoga & NE Schenectady is here to solve it! Our technicians are skilled, knowledgeable, and experienced, so you can be sure you'll receive the highest-quality dryer vent service available in Saratoga Springs, NY no matter what type of dryer vent problems you face!
To find out how Dryer Vent Wizard of SE Saratoga & NE Schenectady can conquer your dryer vent issues, call (518) 344-0664 or request an appointment to schedule service today.
*NFPA Research Report titled "Home Fires Involving Clothes Dryers and Washing Machines" dated March 2017 by Richard Campbell


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Parker nets double-double in No. 8 Duke's rout of UCLA
NEW YORK -- It was an average performance from Jabari Parker, and it drew praise worthy of another stellar effort by the Duke freshman.
"He's a natural," Blue Devils coach Mike Krzyzewski said after Parker had 23 points and 10 rebounds in an 80-63 victory over UCLA on Thursday night at Madison Square Garden. "In different sports there are people who are naturals. Jabari is a natural. He can become even better. He embraces the moment."
Bruins coach Steve Alford was impressed with the 6-foot-8 Chicago native.
"He's gifted. He's got a lot of smoothness to him. He can be a big guard or post you," the first-year UCLA coach said. "You don't see a lot who are this polished 10, 11 games into the year."
UCLA sophomore guard Kyle Anderson jumped in on the praise.
"It's tough to say who is the best player on the floor, especially with that team and our group of guys, but he played really well," said Anderson, who had another all-around game for the Bruins. "We wanted to shut him down but he's tough."
Parker was 7 of 13 from the field, including a 4-for-8 performance from 3-point range. He also was 5 of 5 at the free throw line and had five assists while scoring at least 20 points for the ninth time in his 11 college games.
He hit a big 3 and had an impressive dunk during Duke's 16-4 run that broke open a tie game in the second half.
"I'm just going to do whatever it takes to win," Parker said. "I don't have to take 20 shots for us to win, I can as long as they're good shots. I'm just learning to play the proper role right now."
The Blue Devils (9-2) poked and prodded UCLA's 2-3 zone from the perimeter, making 11 3-pointers in a season-high 32 attempts from beyond the arc.
Rodney Hood and Quinn Cook both had 14 points for the Blue Devils. Cook had five assists and all eight of Duke's steals.
"We did a good job hitting Amile (Jefferson) in the middle of the zone and he became the toss-back guy," Krzyzewski said. "He got the ball right back to guys and they got rhythm shots."
David Wear led the Bruins (9-2) with 16 points and Anderson, who has taken over at point guard, had 15 points, 10 rebounds and seven assists. He entered the game averaging 13.8 points, 8.7 rebounds and 6.7 assists.
"Quinn Cook did a good job of pressuring the ball. That 94 feet of pressure is tough," said Anderson, who had six turnovers. "They didn't let us execute our offense. Duke's signature is the pressure defense, That's what they want to do and we fell into it."
UCLA's zone kept the Bruins in the game. Wear, who went 4 for 4 from beyond the arc, made a 3 to tie it at 43 with 17:58 to play.
Duke suddenly began to connect from outside with consistency and Hood hit two 3s and Parker added another in a 16-4 run that put the Blue Devils up 61-49 with 11:33 to go.
The Bruins twice got within eight points, but they got no closer in front of the crowd of 15,410.
UCLA, which entered the game averaging 85.1 points, was 8 of 22 from 3-point range. Justin Adams, the Bruins' leading scorer coming in with a 21.2 average, was held to 10 points on 4-of-10 shooting.
"I thought they did a really good job on him," Alford said. "This was the first time this season he's been held like that, containing him and keeping him off the free throw line."
The win was Duke's 23rd straight in the month of December and lifted Krzyzewski to an 8-1 record against UCLA.
The Blue Devils are 2-1 at Madison Square Garden this season having beaten Alabama and lost to Arizona in the NIT Season Tip-Off in November. Duke's other loss this season was to Kansas.
UCLA's other loss was at Missouri.


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Custom promotional wristbands have become a hot identification item in the promotional products industry. Logo imprinted wristbands are a great item for bars, clubs, lounges, and any business where you want to distinguish between VIPs or people over 21 years old. Customized wristbands aren't only great for bars, but also sporting events, colleges, and fundraisers! These cheap promotional wristbands are made from tough durable materials making them all the more cost effective. Choose the appropriate color wristband to personalize and quickly raise money for whatever cause you support, and increase awareness for your brand, too!
Available in a wide assortment of sizes and colors, custom promotional wrist bands are a great promotional tool that everyone wants to wear daily. Personalize any of our available styles with your corporate name and logo. Everyone will notice your company's name when it's around the wrist of important event attendees.


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Sep 24, 2013 | Carpet One Floor & Home
Art truly is in the eye of the beholder. That's good news for us when we're choosing art for our homes. Ultimately, as long as you are happy looking at it every day, you've made a good choice. Take a good look at those empty walls and imagine how great they could look if you'd stop procrastinating and start hanging up some art. Here are a few tips to get you started.
Go Local
Want an original work of art without having to put a second mortgage on your house to get it? Find a local artist or art school and you may be surprised to find that you can have a one-of-a-kind piece for less than you think. If it's something you love, it doesn't matter if it's not Van Gogh. You'll also have a great story to tell about supporting a local artist.
Frame It
If you have a favorite artist that's out of your budget, considering buying a print or a poster and having it framed. You'll still enjoy the beauty of the piece at a fraction of the cost.
Black & White Photography
Choose some of your favorite photos and have them blown up and printed in black & white. They'll instantly look more like art and less like a snapshot. Plus, each photo will really mean something to you.
Grab a Paint Brush
For the cost of a canvas and some paint, you could make your own abstract art. Choose the colors you want that coordinate with your space. Go ahead. Be your own artist.
What is your favorite piece of art in your home?


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All Gender Outdoor Archive 2.0 Crossbody Bag in Black
Recycled Content
Made with at least 50% recycled content to help reduce the environmental impact of material production.
We offer a range of delivery options, depending on the service that suits your personal needs. Find out more by reading below about the services offered by Timberland.
Standard Delivery
Standard delivery is free for all orders above 100€, delivered within 5 working days
Delivery is Monday to Friday
Express Delivery
Fast delivery available, within 1-2 business days
Delivery is Monday to Friday
Returning an item to us is quick, easy and free. If for any reason you are not happy with a product you've purchased, you can return it to us within 30 days for a refund. Once we've inspected the item, we'll refund the price you paid, back to your original payment method.


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The Games on Demand version supports English, French, German, Czech, Finnish, Russian, Swedish. Download the manual for this game by going to https://help.ea.com/en/tag/manuals and selecting your title from the Product drop down menu. Unlock the highest level of hockey aggression, speed and skill. NHL® 14 brings together the best technology from EA SPORTS™ to deliver the most authentic hockey experience ever. Deliver hits with the cutting-edge NHL® Collision Physics, built from FIFA's revolutionary Player Impact Engine. Drop the gloves with the new Enforcer Engine, powered by EA SPORTS™ Fight Night technology. Dangle defenders with new One-Touch Dekes and experience a new level of speed and control with the second season of critically-acclaimed True Performance Skating. Huge hits, real fights, and unbelievable speed and skill. This is NHL® hockey at its greatest, powered by a generation of EA SPORTS™ innovation.
- 9/10/2013
- Electronic Arts Inc.
- Sports & Recreation
- Offline players 2 - 4
- Offline co-op 2 - 4
- Dolby Digital
- Online multiplayer 2 - 12
- Online co-op 2 - 6
- Content downloads
- Leaderboards
- Voice chat