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Sushi (すし, 寿司, 鮨) is a Japanese food consisting of cooked vinegared rice (鮨飯 sushi-meshi) combined with other ingredients (ネタ neta), seafood, vegetables and sometimes tropical fruits. Ingredients and forms of sushi presentation vary widely, but the ingredient which all sushi have in common is rice (also referred to as shari (しゃり) or sumeshi (酢飯)).
Sushi can be prepared with either brown or white rice. Sushi is often prepared with raw seafood, but some common varieties of sushi use cooked ingredients or are vegetarian. Raw fish (or occasionally other meat) sliced and served without rice is called "sashimi".
Sushi is often served with gari (ginger), wasabi, and soy sauce. Popular garnishes are often made using daikon.
- 1 History
- 2 Types
- 3 Western-style sushi
- 4 Ingredients
- 5 Nutrition
- 6 Presentation
- 7 Glossary
- 8 Etiquette
- 9 Gallery
- 10 See also
- 11 References
- 12 External links
The original type of sushi, known today as nare-zushi (馴れ寿司, 熟寿司,) was first made in Southeast Asia, possibly along what is now known as the Mekong River. The term sushi comes from an archaic grammatical form no longer used in other contexts, and literally means "sour-tasting", a reflection of its historic origin as a fermented food. The oldest form of sushi in Japan, narezushi, is still made by wrapping fish in soured fermenting rice, which causes the fish proteins to break down into their constituent amino acids. The fermenting rice and fish have both a sour and an umami taste.[1]
Contemporary Japanese sushi has little resemblance to the traditional lacto-fermented rice dish. Originally, when the fermented fish was taken out of the rice, only the fish was consumed while the fermented rice was discarded.[2] The strong-tasting and smelling funazushi, a kind of narezushi made near Lake Biwa in Japan, resembles the traditional fermented dish. Beginning in the Muromachi period (1336–1573) of Japan, vinegar was added to the mixture for better taste and preservation. The vinegar accentuated the rice's sourness and was known to increase its shelf life, allowing the fermentation process to be shortened and eventually abandoned. In the following centuries, sushi in Osaka evolved into oshi-zushi. The seafood and rice were pressed using wooden (usually bamboo) molds. By the mid 18th century, this form of sushi had reached Edo (contemporary Tokyo).[3]
The contemporary version, internationally known as "sushi", was created by Hanaya Yohei (1799–1858) at the end of the Edo period in Edo. Sushi invented by Hanaya was an early form of fast food that was not fermented (therefore prepared quickly) and could be conveniently eaten with one's hands.[3] Originally, this sushi was known as Edomae zushi because it used freshly caught fish in the Edo-mae (Edo Bay or Tokyo Bay). Though the fish used in modern sushi no longer usually comes from Tokyo Bay, it is still formally known as Edomae nigirizushi.[4][5]
The Oxford English Dictionary notes the earliest written mention of sushi in English in an 1893 book, A Japanese Interior, where it mentions sushi as "a roll of cold rice with fish, sea-weed, or some other flavoring".[6][7] However, there is also mention of sushi in a Japanese-English dictionary from 1873,[8] and an 1879 article on Japanese cookery in the journal Notes and Queries.[9]
The common ingredient across all kinds of sushi is vinegared sushi rice. Variety arises from fillings, toppings, condiments, and preparation. Traditional versus contemporary methods of assembly may create very different results from very similar ingredients.[10] In spelling sushi, its first letter s is replaced with z when a prefix is attached, as in nigirizushi, due to consonant mutation called rendaku in Japanese.
Chirashizushi (ちらし寿司, "scattered sushi") is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi). There is no set formula for the ingredients; they are either chef's choice or specified by the customer. It is commonly eaten because it is filling, fast and easy to make. Chirashizushi also often varies regionally. It is eaten annually on Hinamatsuri in March.
- Edomae chirashizushi (Edo-style scattered sushi) is served with uncooked ingredients which are arranged artfully on top of the sushi rice in a bowl.
- Gomokuzushi (Kansai-style sushi) consists of cooked or uncooked ingredients mixed in the body of rice in a bowl.
- Sake-zushi (Kyushu-style sushi) is a variety where instead of rice vinegar, rice wine is used in the mixture of the rice, and is topped with shrimp, sea bream, octopus, shiitake mushrooms, bamboo shoots and shredded omelette.
Inarizushi (稲荷寿司) is a pouch of fried tofu typically filled with sushi rice alone. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu (油揚げ, abura age). Regional variations include pouches made of a thin omelette (帛紗寿司, fukusa-zushi, or 茶巾寿司, chakin-zushi). It should not be confused with inari maki, which is a roll filled with flavored fried tofu.
A version of inarizushi that includes green beans, carrots, and gobo along with rice, wrapped in a triangular aburage (fried tofu) piece, is a Hawaiian specialty, where it is called cone sushi and is often sold in okazu-ya (Japanese delis) and as a component of bento boxes.[11][12][13][14]
Makizushi (巻き寿司, "rolled sushi"), norimaki (海苔巻き, "Nori roll") or makimono (巻物, "variety of rolls") is a cylindrical piece, formed with the help of a bamboo mat known as a makisu (巻簾). Makizushi is generally wrapped in nori (seaweed), but is occasionally wrapped in a thin omelette, soy paper, cucumber, or shiso (perilla) leaves. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order. Below are some common types of makizushi, but many other kinds exist.
Futomaki (太巻, "thick, large or fat rolls") is a large cylindrical piece, usually with nori on the outside.[15] A typical futomaki is five to six centimeters (2–2.5 in) in diameter.[16] They are often made with two, three, or more fillings that are chosen for their complementary tastes and colors. During the evening of the Setsubun festival, it is traditional in the Kansai region to eat uncut futomaki in its cylindrical form, where it is called ehō-maki (恵方巻, lit. happy direction rolls).[17] By 2000 the custom had spread to all of Japan.[18] Futomaki are often vegetarian, and may utilize strips of cucumber, kampyō gourd, takenoko bamboo shoots, or lotus root. Strips of tamagoyaki omelette, tiny fish roe, chopped tuna, and oboro whitefish flakes are typical non-vegetarian fillings.[15]
Hosomaki (細巻, "thin rolls") is a small cylindrical piece, with nori on the outside. A typical hosomaki has a diameter of about two and a half centimeters (1 in).[16] They generally contain only one filling, often tuna, cucumber, kanpyō, thinly sliced carrots, or, more recently, avocado. Kappamaki, (河童巻) a kind of Hosomaki filled with cucumber, is named after the Japanese legendary water imp fond of cucumbers called the kappa. Traditionally, kappamaki is consumed to clear the palate between eating raw fish and other kinds of food, so that the flavors of the fish are distinct from the tastes of other foods. Tekkamaki (鉄火巻) is a kind of hosomaki filled with raw tuna. Although it is believed that the word tekka, meaning "red hot iron", alludes to the color of the tuna flesh or salmon flesh, it actually originated as a quick snack to eat in gambling dens called tekkaba (鉄火場), much like the sandwich.[19][20] Negitoromaki (ねぎとろ巻) is a kind of hosomaki filled with scallion (negi) and chopped tuna (toro). Fatty tuna is often used in this style. Tsunamayomaki (ツナマヨ巻) is a kind of hosomaki filled with canned tuna tossed with mayonnaise.
Temaki (手巻, "hand roll") is a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end. A typical temaki is about ten centimeters (4 in) long, and is eaten with fingers because it is too awkward to pick it up with chopsticks. For optimal taste and texture, temaki must be eaten quickly after being made because the nori cone soon absorbs moisture from the filling and loses its crispness, making it somewhat difficult to bite through. For this reason, the nori in pre-made or take-out temaki is sealed in plastic film which is removed immediately before eating.[21]
Narezushi (熟れ寿司, "matured sushi") is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (pickling stone). As days pass, water seeps out and is removed. After six months, this sushi can be eaten, remaining edible for another six months or more.[22] The most famous variety of narezushi still being produced is funa-zushi (made from fish of the crucian carp genus, authentically from C. auratus grandoculis (nigoro-buna) endemic to Lake Biwa), a typical dish of Shiga Prefecture.
Nigirizushi (握り寿司, "hand-pressed sushi") consists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping (the neta) draped over it. Neta are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus (tako), freshwater eel (unagi), sea eel (anago), squid (ika), and sweet egg (tamago). One order of a given type of fish typically results in two pieces, while a sushi set (sampler dish) may contain only one piece of each topping.
Gunkanmaki (軍艦巻, "warship roll") is a special type of nigirizushi: an oval, hand-formed clump of sushi rice that has a strip of nori wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, nattō, oysters, uni (sea urchin roe), corn with mayonnaise, scallops, and quail eggs. Gunkan-maki was invented at the Ginza Kyubey restaurant in 1941; its invention significantly expanded the repertoire of soft toppings used in sushi.[23][24]
Temarizushi (手まり寿司, "ball sushi") is a ball-shaped sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap.
Oshizushi (押し寿司, "pressed sushi"), also known as 箱寿司, hako-zushi, "box sushi"), is a pressed sushi from the Kansai region, a favorite and specialty of Osaka. A block-shaped piece formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces. Particularly famous is バッテラ (battera, pressed mackerel sushi) or 鯖寿司 (saba zushi).[25]
Western-style sushi
The increasing popularity of sushi around the world has resulted in variations typically found in the Western world, but rarely in Japan (a notable exception to this is the use of salmon which was introduced by the Norwegians in the early 1980s[26]). Such creations to suit the Western palate[27] were initially fueled by the invention of the California roll (a norimaki with crab (later, imitation crab), cucumber, and avocado). A wide variety of popular rolls (norimaki and uramaki) has evolved since.
Uramaki (裏巻, "inside-out roll") is a medium-sized cylindrical piece with two or more fillings, and was innovated as a result of the creation of the California Roll, as a method originally meant to hide the nori. Uramaki differs from other makimono because the rice is on the outside and the nori inside. The filling is in the center surrounded by nori, then a layer of rice, and optionally an outer coating of some other ingredients such as roe or toasted sesame seeds. It can be made with different fillings, such as tuna, crab meat, avocado, mayonnaise, cucumber or carrots.
Examples of variations include the rainbow roll (an inside-out topped with thinly sliced maguro, hamachi, ebi, sake and avocado) and the caterpillar roll (an inside-out topped with thinly sliced avocado). Also commonly found is the "rock and roll" (an inside-out roll with barbecued freshwater eel and avocado with toasted sesame seeds on the outside).
In Japan, uramaki is an uncommon type of makimono; because sushi is traditionally eaten by hand in Japan, the outer layer of rice can be quite difficult to handle with fingers.[27]
United States style Makizushi
Futomaki is a more popular variation of sushi within the United States, and comes in variations that take their names from their state of origin. Other rolls may include pretty much anything, including chopped scallops, spicy tuna, beef or chicken teriyaki roll, okra, and assorted vegetables such as cucumber and avocado, and the "tempura roll", where shrimp tempura is inside the roll or the entire roll is battered and fried tempura-style. In the Southern United States, many sushi restaurants prepare rolls using crawfish. Sometimes, rolls are made with brown rice or black rice, which appear in Japanese cuisine as well.
Raw fish served in the United States must be frozen to kill parasites.[28]
Since rolls are usually made to-order, it is not unusual for the customer to specify the exact ingredients desired. Though the menu names of dishes often vary by restaurant, some examples include:
|Sushi roll name
|Alaska roll
|a variant of the California roll with raw salmon on the inside, or layered on the outside.[29]
|Boston roll
|An uramaki California roll with poached shrimp instead of imitation crab.[30]
|British Columbia roll
|contains grilled or barbecued salmon skin, cucumber, sweet sauce, sometimes with roe. Also sometimes referred to as salmon skin rolls outside of British Columbia, Canada.[31]
|California roll
|consists of avocado, kani kama (imitation crab/crab stick) (also can contain real crab in "premium" varieties), cucumber, and tobiko, often made as uramaki (with rice on the outside, nori on the inside)[32]
|Dynamite roll
|includes yellowtail (hamachi) and/or prawn tempura, and fillings such as bean sprouts, carrots, avocado, cucumber, chili, spicy mayonnaise, and roe.[33]
|Hawaiian roll
|contains shoyu tuna (canned), tamago, kanpyō, kamaboko, and the distinctive red and green hana ebi (shrimp powder).[34]
|Philadelphia roll
|consists of raw or smoked salmon, cream cheese (the name refers to Philadelphia cream cheese), cucumber or avocado, and/or onion.[35]
|Rainbow roll
|is a California roll uramaki with multiple types of fish (commonly yellowtail, tuna, salmon, snapper, white fish, eel, etc.) and avocado wrapped around it.[36]
|Seattle roll
|consists of cucumber, avocado, cream cheese and raw or smoked salmon.[37]
|Mango roll
|includes fillings such as avocado, crab meat, tempura shrimp, mango slices, and topped off with a creamy mango paste.[38]
|Spider roll
|includes fried soft-shell crab and other fillings such as cucumber, avocado, daikon sprouts or lettuce, roe, and sometimes spicy mayonnaise.[39]
|Michigan roll
|includes fillings such as spicy tuna, smelt roe, spicy sauce, avocado, and sushi rice. Is a variation on spicy tuna roll.[40]
All sushi has a base of specially prepared rice, complemented with other ingredients.
Sushi-meshi 鮨飯 (also known as Su-meshi 酢飯, shari 舎利, or gohan ご飯) is a preparation of white, short-grained, Japanese rice mixed with a dressing consisting of rice vinegar, sugar, salt, and occasionally kombu and sake. It has to be cooled to room temperature before being used for a filling in a sushi or else it will get too sticky while being seasoned. Traditionally, the mixing is done with a hangiri, which is a round, flat-bottom wooden tub or barrel, and a wooden paddle (shamoji).
Sushi rice is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as those from India, Pakistan, Thailand, and Vietnam. The essential quality is its stickiness or glutinousness, although the type of rice used for sushi is different from glutinous rice. Freshly harvested rice (shinmai) typically contains too much water, and requires extra time to drain the rice cooker after washing. In some fusion cuisine restaurants, short grain brown rice and wild rice are also used.
There are regional variations in sushi rice and, of course, individual chefs have their individual methods. Most of the variations are in the rice vinegar dressing: the Kantō region (or East Japan) version of the dressing commonly uses more salt; in Kansai region (or West Japan), the dressing has more sugar.
The black seaweed wrappers used in makimono are called nori. Nori is a type of algae, traditionally cultivated in the harbors of Japan. Originally, algae was scraped from dock pilings, rolled out into thin, edible sheets, and dried in the sun, in a process similar to making rice paper. Today, the commercial product is farmed, processed, toasted, packaged, and sold in sheets.
The size of a nori sheet influences the size of makimono. A full-size sheet produces futomaki, and a half produces hosomaki and temaki. To produce gunkan and some other makimono, an appropriately-sized piece of nori is cut from a whole sheet.
Nori by itself is an edible snack and is available with salt or flavored with teriyaki sauce. The flavored variety, however, tends to be of lesser quality and is not suitable for sushi.
When making fukusazushi, a paper-thin omelette may replace a sheet of nori as the wrapping. The omelette is traditionally made on a rectangular omelette pan (makiyakinabe), and used to form the pouch for the rice and fillings.
For culinary, sanitary, and aesthetic reasons, the minimum quality and freshness of fish to be eaten raw must be superior to that of fish which is to be cooked. Sushi chefs are trained to recognize important attributes, including smell, color, firmness, and freedom from parasites that may go undetected in commercial inspection. Commonly used fish are tuna (maguro, shiro-maguro), Japanese amberjack, yellowtail (hamachi), snapper (kurodai), mackerel (saba), and salmon (sake). The most valued sushi ingredient is toro, the fatty cut of the fish. This comes in a variety of ōtoro (often from the bluefin species of tuna) and chūtoro, meaning "middle toro", implying that it is halfway into the fattiness between toro and the regular cut. Aburi style refers to nigiri sushi where the fish is partially grilled (topside) and partially raw. Most nigiri sushi will be completely raw.
Other seafoods such as squid (ika), eel (anago and unagi), pike conger (hamo), octopus (tako), shrimp (ebi and amaebi), clam (mirugai, aoyagi and akagai), fish roe (ikura, masago, kazunoko and tobiko), sea urchin (uni), crab (kani), and various kinds of shellfish (abalone, prawn, scallop) are the most popular seafoods in sushi. Oysters, however, are less common, as the taste is not thought to go well with the rice. Kani kama, or imitation crab stick, is commonly substituted for real crab, most notably in California rolls.
Pickled daikon radish (takuan) in shinko maki, pickled vegetables (tsukemono), fermented soybeans (nattō) in nattō maki, avocado, cucumber in kappa maki, asparagus, yam, pickled ume (umeboshi), gourd (kanpyō), burdock (gobo), and sweet corn (possibly mixed with mayonnaise) are also used in sushi.
Tofu and eggs (in the form of slightly sweet, layered omelette called tamagoyaki and raw quail eggs ride as a gunkan-maki topping) are common.
Sushi is commonly eaten with condiments. Sushi may be dipped in shōyu, soy sauce, and is usually flavored with wasabi, a piquant paste made from the grated root of the Wasabia japonica plant. Japanese-style mayonnaise is a common condiment in Japan on salmon, pork and other sushi cuts.
True wasabi has anti-microbial properties and may reduce the risk of food poisoning.[41] The traditional grating tool for wasabi is a sharkskin grater or samegawa oroshi. An imitation wasabi (seiyo-wasabi), made from horseradish, mustard powder and green dye is common. It is found at lower-end kaiten-zushi restaurants, in bento box sushi and at most restaurants outside Japan. If manufactured in Japan, it may be labelled "Japanese Horseradish".[42]
Gari (sweet, pickled ginger) is eaten in between sushi courses to both cleanse the palate and aid in digestion. In Japan, green tea (ocha) is invariably served together with sushi. Better sushi restaurants often use a distinctive premium tea known as mecha. In sushi vocabulary, green tea is known as agari.
Sushi may be garnished with gobo, grated daikon radish, thinly sliced vegetables, carrots/radishes/cucumbers that have been shaped to look like flowers, real flowers and/or seaweed salad.
When closely arranged on a tray, different pieces are often separated by green strips called baran or kiri-zasa (切り笹). Originally, these were cut leaves from the Aspidistra elatior (葉蘭 haran) and Sasa veitchii (熊笹 kuma-zasa) plants, respectively, but today the strips are usually made from green plastic.[43]
The main ingredients of traditional Japanese sushi, raw fish and rice, are naturally low in fat, high in protein, carbohydrates (the rice only), vitamins, and minerals, as are gari and nori. Other vegetables wrapped within the sushi also offer various vitamins and minerals. Many of the seafood ingredients also contain omega-3 fatty acids, which have a variety of health benefits.
Health risks
Some of the ingredients in sushi can present health risks. Large marine apex predators such as tuna (especially bluefin) can harbor high levels of methylmercury, which can lead to mercury poisoning when consumed in large quantity[44] or when consumed by certain higher-risk groups, including women who might get pregnant, pregnant women, nursing mothers and young children.[45]
Sashimi or other types of sushi containing raw fish present a risk of infection by three main types of parasites:
- Clonorchis sinensis a fluke which can cause clonorchiasis[46]
- Anisakis, a roundworm which can cause anisakiasis[47]
- Diphyllobothrium, a tapeworm which can cause diphyllobothriasis[48]
For the above reasons, EU regulations forbid the use of fresh raw fish. It must be frozen at temperatures below −20 °C (−4 °F) in all parts of the product for no less than 24 hours.[49] As such, a number of fishing boats, suppliers and end users "super freeze" fish for sushi to temperatures as low as −60°C.[50] As well as parasite destruction, super-freezing also prevents oxidation of the blood in tuna flesh, thus preventing the discoloration that happens at temperatures above −20°C.[51]
Some forms of sushi, notably those containing pufferfish [52] The licensing examination process consists of a written test, a fish-identification test, and a practical test, preparing and eating the fish. Only about 35 percent of the applicants pass.[53] The Emperor of Japan is forbidden to eat fugu, as it is considered too risky.[54]
Traditionally, sushi is served on minimalist Japanese-style, geometric, mono- or duo-tone wood or lacquer plates, in keeping with the aesthetic qualities of this cuisine.
Many sushi restaurants offer fixed-price sets, selected by the chef from the catch of the day. These are often graded as shō-chiku-bai (松竹梅), shō/matsu (松, pine), chiku/take (竹, bamboo) and (bai/ume), with matsu the most expensive and ume the cheapest. Sushi restaurants will often have private booth dining, where guests are asked to remove their shoes, leaving them outside the room; However, most sushi bars offer diners a casual experience with an open dining room concept.
Sushi may be served kaiten zushi (sushi train) style. Color-coded plates of sushi are placed on a conveyor belt; as the belt passes, customers choose as they please. After finishing, the bill is tallied by counting how many plates of each color have been taken. Newer kaiten zushi restaurants use barcodes or RFID tags embedded in the dishes to manage elapsed time after the item was prepared.
Some specialized or slang terms are used in the sushi culture. Most of these terms are used only in sushi bars.
- Agari: "Rise up" Green tea. Ocha (お茶) in usual Japanese.
- Gari: Sweet, pickled and sliced ginger, or sushi ginger. Shoga (生姜) in standard Japanese.
- Gyoku: "Jewel". Sweet and cubic-shaped omelette. Tamagoyaki (卵焼, 玉子焼) in standard Japanese.
- Murasaki: "Violet" or "purple" (color). Soy sauce. Shoyu (醤油) in standard Japanese.
- Neta: Toppings on nigiri or fillings in makimono. Ne-ta is from reversal of ta-ne. Tane (種) in standard Japanese.
- Oaiso: "Compliment". Bill or check. Oaiso may be used in not only sushi bars but also izakaya.[55][56] Okanjo or chekku (お勘定 or チェック) in standard Japanese.
- Otemoto: Chopsticks. Otemoto means the nearest thing from the customer seated. Hashi (箸) or ohashi in standard Japanese.
- Sabi: Japanese horseradish. Contracted form of wasabi (山葵).
- Shari: Vinegar rice or rice. It may originally be from Sanskrit (zaali शालि) meaning rice and/or Śarīra. Gohan (ご飯) or meshi (飯) in standard Japanese.
- Tsume: Sweet thick sauce mainly made of soy sauce. Nitsume (煮詰め) in standard Japanese.
Unlike sashimi, which is almost always eaten with chopsticks, nigirizushi is traditionally eaten with the fingers, even in formal settings.[57] Although it is commonly served on a small platter with a side dish for dipping, sushi can also be served in a bento, a box with small compartments that hold the various dishes of the meal.
Soy sauce is the usual condiment, and sushi is normally served with a small sauce dish, or a compartment in the bento. Traditional etiquette suggests that the sushi is turned over so that only the topping is dipped; this is because the soy sauce is for flavoring the topping, not the rice, and because the rice would absorb too much soy sauce and would fall apart.[58] If it is difficult to turn the sushi upside-down, one can baste the sushi in soy sauce using gari (sliced ginger) as a brush. Toppings that have their own sauce (such as eel) should not be eaten with soy sauce.
Traditionally, the sushi chef will add an appropriate amount of wasabi to the sushi while preparing it, and etiquette suggests eating the sushi as is, since the chef is supposed to know the proper amount of wasabi to use. However, today wasabi is more a matter of personal taste, and even restaurants in Japan may serve wasabi on the side for customers to use at their discretion, even when there is wasabi already in the dish.[59]
|Kitchen cloth
|Rice barrel
|Kitchen knives
|Bamboo rolling mat
|Cooking chopsticks
|Wooden rice paddle
|Rectangular omelette pan
|a mold used to make oshizushi
Edomae nigiri (江戸前握り)
Ebi nigiri sushi (海老握り)
Salmon nigiri (鮭握り)
Toro nigiri (fatty tuna belly) (鮪とろ握り)
Salmon roll (巻き鮭)
Kakinoha (persimmon leaf) sushi (柿の葉寿司)
Chakin-sushi, wrapped in thin omelette. (茶巾寿司)
Sushi plate (盛り合わせ)
Ikura gunkan-maki (イクラ軍艦巻き)
Sasa (bamboo leaf) sushi (笹寿司)
Unagi (teriyaki-roasted freshwater eel) sushi (鰻寿司)
Nigirizushi for sale at a supermarket in Tokyo
Assorted sushi (盛り合わせ)
Assorted Western sushi (盛り合わせ)
Western California roll and tuna roll uramaki (カリフォルニア巻き)
Western spicy tuna hand roll (スパイシーツナロール)
Western spicy shrimp roll (スパイシー海老ロール)
See also
- Gimbap, a Korean dish
- Itadakimasu, Japanese dining etiquette
- Nyotaimori, female body presentation of sushi
- Sashimi bōchō, a Japanese knife to slice raw fish and seafood
- ^ Kouji ITOU; Shinsuke KOBAYASHI; Tooru OOIZUMI; Yoshiaki AKAHANE (2006). "Changes of proximate composition and extractive components in narezushi, a fermented mackerel product, during processing". Fisheries Science 72 (6): 1269–1276.
- ^ Hill, Amelia (2007-10-08). "Chopsticks at dawn for a sushi showdown". London: The Guardian. Retrieved 25 September 2011.
- ^ a b Zschock, Day. The Little Black Book of Sushi: The Essential Guide to the World of Sushi. Page 14-15. 2005. ISBN 1-59359-961-7.
- ^ Lowry, Dave (2010). The Connoisseur's Guide to Sushi. ReadHowYouWant.com. p. xvii.
- ^ Mouritsen, Ole G. (2009). Sushi: Food for the Eye, the Body and the Soul. Springer. p. 17.
- ^ "Sushi", Oxford English Dictionary, Second edition, 1989; online version December 2011. Accessed 23 December 2011.
^ Bacon, Alice Mabel (1893). A Japanese interior. Houghton, Mifflin and Company. p. 271.
p.271: Sushi, a roll of cold rice with fish, sea-weed, or some other flavoring
p.181: While we were waiting for my lord and my lady to appear, domestics served us with tea and sushi or rice sandwiches, and the year-old baby was brought in and exhibited.
p.180: All the sushi that I had been unable to eat were sent out to my kuruma, neatly done up in white paper.
- ^ James Curtis Hepburn, Japanese-English and English-Japanese dictionary, Publisher: Randolph, 1873, 536 pages (page 262)
- ^ W.H. Patterson, "Japanese Cookery", Notes and queries, Publisher: Oxford University Press, 1879. (p.263)
- ^ Kawasumi, Ken (2001). The Encyclopedia of Sushi Rolls. Graph-Sha.
- ^ Ann Kondo Corum, Ethnic Foods of Hawaii (2000). Bess Press: p. 54.
- ^ Betty Shimabukuro, "Yama's Fish Market offers more than fish (March 20, 2002). Honolulu Star-Bulletin.
- ^ Joan Namkoong, Go Home, Cook Rice: A Guide to Buying and Cooking the Fresh Foods of Hawaii (2001). Ness Press: p. 8.
- ^ Joan Namkoong, Food Lover's Guide to Honolulu (2006), Bess Press, p. 37.
- ^ a b Ōmae, Kinjirō; Tachibana, Yuzuru (1988). The book of sushi (1st paperback ed.). Tokyo: Kōdansha International. p. 70.
- ^ a b Strada, Judi; Moreno, Mineko Takane (2004). Sushi for dummies. John Wiley & Sons.
- ^ "Setsubun [節分]". Heisei Nippon seikatsu benrichō [平成ニッポン生活便利帳] (in Japanese). Tokyo: Jiyū Kokuminsha. 2012. Retrieved 2012-05-26.
- ^ "Ehō-maki". Dijitaru daijisen (in Japanese). Tokyo: Shogakukan. 2012. Retrieved 2012-05-26.
- ^ Andy Bellin (March 2005). "Poker Night in Napa".
- ^ Ryuichi Yoshii, "Tuna rolls (Tekkamaki)", Sushi, p. 48 (1999), Tuttle Publishing, ISBN 962-593-460-X.
- ^ "Packaging For Temaki Sushi". Gpe.dk. Retrieved 2012-11-07.
- ^ Hosking, Richard (1997). A Dictionary of Japanese Food: Ingredients & Culture. Tuttle Publishing. p. 222.
- ^ Chad Hershler (May 2005). "Sushi Then and Now".
- ^ (ja) 軍カン巻の由来, お寿し大辞典 > お寿し用語集, 小僧寿しチェーン.
- ^ Ashkenazi, Michael (2000). The essence of Japanese cuisine: an essay on food and culture. University of Pennsylvania Press. p. 231.
- ^ "Norway's Introduction of Salmon Sushi to Japan". NorwegianSalmonIntroduction.
- ^ a b "Sushi Pioneers". SushiMasters. Retrieved 2008-07-26.
- ^
- ^ "Alaska Roll". Sushi Sama. Retrieved 11 December 2013.
- ^ "Boston Roll Recipe". Sushi Encyclopedia. Retrieved 15 October 2014.
- ^ "What is a BC Roll?". The Sushi Index. Retrieved 11 December 2013.
- ^ "California Roll". Sushi Sama. Retrieved 11 December 2013.
- ^ "Dynamite Roll Recipe". Japanese Sushi Recipes. Retrieved 11 December 2013.
- ^ Frisch, Eleanor. "Japanese and Western Types of Sushi". Food Service Warehouse. Retrieved 11 December 2013.
- ^ "Philadelphia Roll Recipe". Sushi Encyclopedia. Retrieved 11 December 2013.
- ^ "Rainbow Roll Recipe". Sushi Encyclopedia. Retrieved 11 December 2013.
- ^ "Spicy Seattle Tuna Rolls". Bon Appetit. Retrieved 11 December 2013.
- ^ De Laurentiis, Giada. "Crab, Avocado and Mango Roll". Food Network. Retrieved 11 December 2013.
- ^ Moonen, Rick. "Spider Roll". Food Network. Retrieved 11 December 2013.
- ^ "Michigan Roll Recipe". The Sushi Encyclopedia. Retrieved 11 December 2013.
- ^ Shin, I.S.; Masuda H.; Naohide K. (August 2004). "Bactericidal activity of wasabi (Wasabia japonica) against Helicobacter pylori.". Int J Food Microbiol 94 (3): 255–61.
- ^ Shimbo, Hiroko (2000). The Japanese Kitchen.
- ^ "Culinary Curiosities: That plastic leaf in sushi". CNN. June 21, 2010.
- ^ Burros, Marian (2008-01-23). "High Mercury Levels Are Found in Tuna Sushi".
- ^ "Methylmercury: What You Need to Know About Mercury in Fish and Shellfish".
- ^ "Clonorchis sinensis – Material Safety Data Sheets (MSDS)".
- ^ "Parasites – Anisakiasis".
- ^ Dugdale, DC (2011-08-24). "Fish tapeworm".
- ^ European Parliament (2004-04-30). "Regulation (EC) No 853/2004 of The European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for on the hygiene of foodstuffs" (pdf). Official Journal of the European Union 139 (55): 133.
- ^ Issenberg, Sasha (2008). The sushi economy: globalization and the making of a modern delicacy. New York: Gotham.
- ^ Macfarlane, Alex. "The Truth About Sushi Fish". Everything Sushi Blog Interview. Retrieved 3 December 2012.
- ^ Warin, Rosemary H.; Steventon, Glyn B.; Mitchell, Steve C. (2007). Molecules of death. Imperial College Press. p. 390.
- ^ "One Man's Fugu Is Another's Poison". The New York Times. 1981-11-29. Retrieved 2011-02-26.
- ^ Farnham, Alan. "Killer Foods". Forbes. Retrieved 2011-02-26.
- ^ (ja)お寿司屋さんの歩き方, Retrieved February 2012.
- ^ (ja)「おじさん、おあいそ」追放運動, Retrieved February 2012.
- ^ Issenberg, Sasha. The Sushi Economy. Gotham Books: 2007
- ^ Honey, Kim (March 18, 2009). "Are you sushi savvy?".
- ^ Lowry, Dave (2005). The Connoisseur's Guide to Sushi.
External links
- Articles containing Japanese-language text
- All articles that may contain original research
- Articles that may contain original research from December 2012
- All articles with unsourced statements
- Articles with unsourced statements from December 2012
- Articles needing additional references from December 2012
- All articles needing additional references
- Articles with unsourced statements from January 2014
- CS1 Japanese-language sources (ja)
- CS1 errors: missing author or editor
- Accuracy disputes from December 2012
- Articles prone to spam from April 2012
- Commons category with local link same as on Wikidata
- Japanese cuisine
- Sushi
- Seafood


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Brazilian Sculpture: An Identity in Profile
Associaçăo dos Amigos da Pinateca, 1997 - Sculptors - 207 pages
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8 pages matching Ceschiatti in this book
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aesthetic Amílcar de Castro Arte Moderna artistic Arts began beginning Bienal Biennial body Brazil Brazilian sculpture Brecheret Brennand bronze I bronze Bruno Giorgi century Ceschiatti construction contemporary country cultura cultural development elementos Ernesto de Fiori escultura escultura brasileira espaço estética estrutura example exhibited exhibition exposiçăo expression figure Fiori first forma forms found Francisco Brennand Franz Weissmann Gallery geometria great Hélio Oiticica Henry Moore influences international life light line Liuba Lygia Clark made Maillol make Maria Martins Mary Vieira matéria materiais material Max Bill Mestre Didi model Modem Monumento movimento Museu de Arte Museum Nacional nature nova Obaluaiyę objects objetos obra painting perhaps pieces pintura plano plastic primeira Prize projeto própria realizaçăo recebe o Prémio relationship Rodin same sculptural sculpture search space State structure studio surface take time took trabalho Tunga Valentim Victor Brecheret Vlavianos Volpi Waltércio Caldas Woman work works world years

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Zac Brown Band Celebrate Ninth No. 1 Single With 'Keep Me in Mind'
Congratulations once again to the Zac Brown Band who have scored yet another chart-topping single! The Georgia boys came in at No. 1 on both the Billboard and Mediabase / Country Aircheck charts this week with their latest single, 'Keep Me in Mind.'
'Keep Me in Mind,' written by Brown, Wyatt Durrette and Nic Cowan, is the fourth single from the band's 'You Get What You Give' album that hit stores last fall. The album also has produced three other No. 1 hits including their last single, 'Knee Deep,' 'Colder Weather,' and the Alan Jackson duet, 'As She's Walking Away.' "Number nine… in the box. Thank you country fans. Nine out of nine. Is that good?," ZBB tweeted, half-sarcastically, on Sunday.
Previous chart-toppers for the band from their 'The Foundation' album are 'Chicken Fried,' 'Toes,' 'Free' and 'Highway 20 Ride.' The album's other single, 'Whatever It Is,' peaked at No. 2 on Billboard's country singles chart.
'Keep Me in Mind' topping the charts is extra sweet for one of the writers, Wyatt Durette, as he penned the tune about his now-girlfriend who actually kept him in mind over the past few years. "I met a girl [one] night, and we hit it off," Durrette told Taste of Country earlier this year. "We hung out for a month after that. There was a guy she had just started to see when she was starting to see me. I'm all over the country all the time, and this guy was where she's from. She told me we've only seen each other for a month, but I'm going to see what I can make work with this guy."
"We stayed friends [and] she stopped seeing this guy in late April," Durrette continues. "We reunited in early June, and we have been seeing each other ever since. It took three and a half years, but she kept me in mind! We're seeing each other now, and we couldn't be happier."


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LOS ANGELES, March 1 (UPI) -- Jordan Farmar went 8-of-10 from 3-point range Friday and the Los Angeles Lakers drained a club-record 19 triples in besting Sacramento 126-122.
Farmar finished with a personal-best 30 points for Los Angeles, which shot a sizzling 70.4 percent from long range and notched a season-high scoring total.
MarShon (23 points), Jodie Meeks and Pau Gasol (22) each had big games as the Lakers won for just the second time in nine games.
Wesley Johnson provided 12 points and 12 rebounds.
The Kings were paced by Rudy with 32 points.
Isaiah Thomas and Derrick Williams each netted 26.


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New York's best brunch: Picks for all tastes, budgets
"I go out for brunch every Sunday and quite a few Saturdays, too," says Vanessa Repice, owner of West Village French bistro Sel et Gras. "Brunch is one of my favorite meals. [Where I go] depends on my mood: whether I'm looking for a fun atmosphere, good value or have a particular craving."
Chef Amy Thompson of Asiate at the Mandarin Oriental says, "I look for a cozy, warm atmosphere within a charming neighborhood. My favorite brunch spots tend to be near city landmarks, interesting shops and neighborhood parks."
MORE: 15 forgotten landmarks in New York City
MORE: 'Mad Men' sites in New York City evoke retro vibe
But like everything else in New York, snagging a choice table is a competitive sport. Don't waste your time at so-so spots that are all flash but no substance. We asked chefs and brunchaholics for the best places in the city for weekend meals that satisfy every craving, occasion and budget. Dig in. It's brunch time.
Hottest scene: Acme, Manhattan
Can't make it to Denmark to eat at Noma, aka the world's best restaurant, according to Britain's Restaurant Magazine? Head downtown to Acme instead. The former Acme Bar and Grill space was a cheesy Cajun bar complete with Mardi Gras beads in its former life. (The sign and some of the kitsch still remain.) But now, Danish chef Mads Refslund, formerly of Noma, has brought his distinctive Nordic modern cuisine stateside. The buzzy spot and its creative dishes (bread pudding griddle cakes, arctic char with zucchini blossoms) attract a stream of models, media folk and bankers.
9 Great Jones St., NoHo; 212.203.2121; acmenyc.com
Best comfort food: Egg, Brooklyn
This Williamsburg farm-to-table staple is still packed with hungover hipsters after all these years. And the wait is worth it. "You can't go wrong here," says Brooklynite Neil Alumkal, founder of the public relations firm Stuntman PR and self-described obsessive bruncher. He recommends the country ham biscuit, Grafton cheddar omelet, Eggs Rothko (Egg's riff on egg-in-a-hole, with an easy-cooked egg in a slice of brioche), biscuits and gravy and pancakes. "All to die for and easy on the wallet," he adds.
135 n. fifth St., Williamsburg; 718.302.5151; pigandegg.com
Best power brunch: Norma's in Le Parker Meridien, Manhattan
Want to impress out-of-town guests? Take them here and watch their eyes pop at the prices: $34 for foie gras French toast, $30 Lobster mac 'n' cheese, $24 waffles and—gulp—the loan-worthy $1,000 lobster and caviar fritatta. The good news: Portions are big enough for two to share. And when the check comes, you'll be so sated that you'll wonder, "When can I eat here again?"
119 West 56th St., Midtown; 212.708.7460; parkermeridien.com
Most exotic: Maharlika, Manhattan
Maharlika, named after a feudal warrior class in the Philippines, can be a battle to get into at brunch. (Call a few weeks ahead for a reservation.) Adventurous eaters are rewarded with an entirely different take on breakfast. ("It's not like your mama's cooking," the website says. Unless your mom was Filipino, that is.) Try the traditional Filipino breakfast plate of garlic rice, a fried egg and your choice of meat: sweet pork sausage, cured pork, or marinated and fried fish.
111 first Ave., East Village; 646.392.7880; maharlikanyc.com
Best French twist: Sel et Gras, Manhattan
This recently opened West Village French restaurant serves up small plates with a nontraditional twist. At brunch, order the eggs-cargot (two eggs atop butter-bathed snails with garlic) or the croque madame—both will render your brunchmates mute with envy.
131 Seventh Ave. S., West Village; 646.558.5468; seletgras.com
Best view: Asiate at the Mandarin Oriental, Manhattan
The moment you step out of the elevator and see a silver of sky and Central Park, you'll never want to leave. The attentive staff greets you by name when you arrive. Dining companions running late? Asiate offers your choice of newspaper. Kids can help themselves to a DIY candy trolley. The Asian fusion pre-fixe brunch is refined and changes weekly. First comes a bento box of four little tastes, such as foie gras custard with spiced pear or lobster bisque. Then pick two from a selection of fancified breakfast foods, such as brioche french toast or more dinner-type dishes like pan-seared mahi mahi or handmade pasta. Bonus: The sweeping views of Central Park make your food and drink taste that much better.
80 Columbus Circle #35 Midtown; 212.805.8881; mandarinoriental.com/newyork/fine-dining/asiate/
Best dim sum: Red Farm, Manhattan
Forget carts—this is some fancy-pants small plates. "The menu features very innovative dim sum and creative twists on traditional classics," says chef Amy Thompson. "A must-try are Benton's bacon-and-egg fried rice and the Kowloon filet mignon tarts." If there is a wait (and there will be), head to the bar and order a blackberry fizz.
529 Hudson St., West Village; 212.792.9700; redfarmnyc.com
GREAT AMERICAN BITES: Ping's serves savory dim sum in NYC's Chinatown
PHOTOS: Great American Bites' best meals of 2012
Best people-watching: The Standard Grill, Manhattan
The hip restaurant is a fashionista fave—and one of Thompson's picks. She recommends ordering the decadent waffles with rum butter and the Shiso Fine cocktail, made with gin, lemon juice, shiso leaves (an herb with a muted, slightly minty flavor) and seltzer. "Go early to beat the crowds and afterwards, take a Sunday stroll along the High Line," she says.
848 Washington St., Meatpacking District; 212.645.4100; thestandardgrill.com
Best bloodies: Prune, Manhattan
There's a reason people still crowd the sidewalk outside Prune when it flings open its doors at 10 a.m. Chef Gabrielle Hamilton was way ahead of her time when she opened the cozy restaurant in 1999, and even now, foodies and fellow chefs like Anthony Bourdain still sing its praises. Order the fried oyster omelet, fluffy Dutch pancake or fresh ricotta and figs, and choose from 11 Bloody Mary options to wash it down.
54 E. First St., East Village; 212.677.6221; prunerestaurant.com
Most wallet-friendly: Pies 'N' Thighs, Brooklyn
This fried chicken and pie place in Williamsburg hosts a hopping brunch. Order up the hot chicken sandwich, Banjo bacon egg or the Rob Evans and cheese biscuit—but the real show-stoppers are the cake-style donuts, says Alumkal. A donut and coffee is only $3.50.
166 S. Fourth St., Willamsburg; 347.529.6090; piesnthighs.com
Best all-you-can-drink: Yerba Buena, Manhattan
With two downtown locations, there's a spot on either side of the city for the perfect boozy brunch that isn't tacky. This Mexican restaurant scores high marks with food snobs (Californians, you know who you are) and for $12, you get an hour of unlimited margaritas, sangria, mimosas or the Yerba Buena signature cocktail (essentially a mojito made with ginger beer instead of club soda).
23 Ave. A, Lower East Side; 212.529.2919 | 1 Perry St., West Village; 212.620.0808; yerbabuenanyc.com
JEWISH NEW YORK: Tour the city's heritage highlights
PHOTOS: Sites along the Jewish New York heritage trail
This article was excerpted from USA TODAY's BEST OF NEW YORK, available now on newsstands or online at bestofny.usatoday.com. The special edition features articles on 255 places to see and things to do in the New York metropolitan region.


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Mountain Biking Water Repellent Socks
Mountain Biking Water Repellent Socks
Art. Nr. X020008
Product Description:
Developed For:
- Mountain Biking
- Multifunctional
Temperature rating:
- cold
- light
- warm
- extra warm
Air-Conditioning Channel® for X-SOCKS®
We positioned the Air-Conditioning Channel® under the arch of the foot, the area that normally does not touch the ground. It begins there and then moves along the foot up to the cuff. Covering only 30 % of the skin's surface, it is constructed using a fine-knit mesh, so with every step, moist air is pumped out of the shoe and fresh air is drawn back in. An optimal air circulation system for the foot is now a reality: fresh air can even be circulated within a snug-fitting shoe.
Aktiv-Bund® for X-SOCKS®
The Aktiv-Bund® adapts to any leg size without slipping or constricting. That guarantees for a perfect fit and wearing comfort.
Heel Protector
The heel area is particularly prone to blisters: the Heel Protector absorbs friction and thus effectively decreases the risk of blistering.
Toe Protector
Who wants to be top needs, to take care of his toes. The asymmetric Toe Protector absorbs pressure and perfectly hugs the contour of the asymmetric toe area.
ToeTip Protector
Everyone knows the unpleasant feeling when a toe constantly bumps up against the shoe. After a while you have a painful sore spot. The chances of this problem occurring while doing sports is quite high because the continuous movement can cause the foot to slide forward in the shoe. To buffer the foot from this pressure the ToeTip Protector is made of a Robur that cushions and protects the toes and the especially sensitive tips of the toes.
X-Cross® Bandage
Our feet depend on the fine-tuned interaction of tendons, ligaments, muscles and joints. One careless step can be enough to destroy this experienced team. Therefore the ankles require extra protection without inhibiting the foot's freedom. This is why we invented the X-Cross® Bandage. It is a cross ankle bandage knitted from an elastic material, which stabilises the ankle and optimally supports the foot's function without limiting the freedom of movement.
We offer a two-year X-Bionic guarantee on our revolutionary products. We also provide access to our X-CLUSIVE Member Shop for all registered product owners.
Washing Instruction
Please turn the socks inside out. No bleaching agent. No fabric softener.
Technical Composition:
- 37% Skin NODOR®
- 23% Robur®
- 20% Nylon
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Material Composition:
- 80% Polyamide
- 16% Polypropylene
- 4% Elastane


text:
As your independently owned community bank, you've come to know us. And we look forward to partnering with you. Whether you need cash to start a business or keep it moving forward, we can talk about custom financing solutions with you and your needs in mind. You'll love our responsiveness, our reliability and the local decision-making that makes our whole community better.
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text:
Design Tips« Back to Ideas Collection
More Design Tips
- • How Geometry Inspires Design
- • Use Color Contrast to Trick the Brain
- • Design that Pops
- • How to Lure in Your Audience with Good Design
- • Boost Your Marketing Prowess with Perfect Postcard Design
- • 5 Ideas to Spark Those Creative Juices
- • 5 Ways to Toot Your Own Horn
- • A Metaphorical Idea
- • 5 Must-Haves in Every Layout
- • Trim the Fat: What Your Logo Doesn't Need
- • Timeboxing: An Outline for More Efficient Design
- • Paragraph Indicators - Make A Dent in Your Universe
- • Designing for Color-Blind Viewers
- • Add Sparkle With the Symbolism Tool
- • Grab Them Right Out of the Gate
- • Depicting Time and Motion with Design
- • Design That's Easy as A-B-C
Creating Tension
|When working in graphic design, making things look good may seem like the right thing to do, but perhaps making things attract attention should be your goal. Attracting attention can often be done by creating tension in the eyes of the viewers. Tension is defined as balanced relation between strongly opposing elements, or the interplay of conflicting elements. This tension or conflict will cause viewers to stop and take a closer look at your design in hopes of uncovering what is making them subconsciously uncomfortable. Here are a few tension creating tips to intrigue your viewers:
Creative Sparks
by Jim Krause
This book is a playful collection of rock-solid advice, thought-provoking concepts, suggestions and exercises is sure to stimulate the creative, innovative thinking that designers need to do their jobs well. It will encourage readers to find inspiration in the world about them, spark new ideas and act as a guide to each designer's creative path. Each spread stands alone as a self-contained, thoughtfully designed creative primer, focusing not only on cleverly designed creativity tips or anecdotes, but also on practical advice and idea starters.
Designers will find a range of information and inspiration on the one topic they always want more of: creativity.


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Pullman, Washington – The Santa Clara women's tennis team sustained its first loss of the season today to No. 72 Washington State 4-3. The Broncos are 6-1 on the season and 1-0 in the WCC.
Santa Clara put up a fight at the No. 1 and 2 doubles positions, as well as the No. 1 singles position, but the Cougars secured the match with the remaining matches to win 4-3.
"Washington is a great team and it was a great match, but we came up a little bit short," said Coach Cabell. "We are hoping to bounce back against Gonzaga tomorrow."
The Broncos take on Gonzaga tomorrow on the Washington State campus at 3:00 p.m.
Santa Clara vs Washington State Singles Results
(SCU) Katie Le def. (WSU) Liudmilda Vasilieva 6-1, 7-6 (7-2)
(WSU) Elisabeth Fournier def. (SCU) Kelly Lamble 6-1, 6-2 No. 3
(WSU) Ksenia Googe def. (SCU) Alex Zaniewski 6-3, 6-3 No. 4
(WSU) Olga Musilovich def. (SCU) Kacie Wagner 6-4, 6-4
(SCU) Maggie McGeorge (SCU) def. (WSU) Andjela Kankaras 6-3, 6-4
(WSU)Jessica Gomez def. (SCU) Jessica Agra 6-3
Santa Clara vs Washington State Doubles Results
(SCU) Jessica Agra/Katie Lee def. (WSU) Olga Musilovich/Liudmila Vasilieva 8-6
(SCU) Kelly Lamble/Maggie McGeorge def. (WSU) Ksenia Googe/Andjela Kankaras 8-5
(WSU) Elisabeth Founier/Lea Jansen def. (SCU) Kacie Wagner/Alex Zaniewski 8-5
Go Broncos!
Kelsey Houlihan '11


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Vaccine For the Mars Virus main content.
by Neil deGrasse Tyson on
Nearly everyone I know receives annual e-mails about Mars from an anonymous source, but sent to them by friends who could not resist forwarding the message to their entire address book. The e-mail declares that at the end of August, the planet Mars will sit closer to Earth than it has in the past 60,000 years, thereby offering spectacular views of the Red Planet. The commentary proclaims, with liberal use of exclamation marks, that Mars will appear as bright as (or as large as) the full Moon in the night sky.
This Martian hyperbole dates from August 2003, when the message was mildly factual, but vastly over-stated, leading people to believe Mars would be so bright that you might need sunglasses at night while driving. The rapid spread of this information was like some sort of brain info-virus, and led to at least one daily newspaper comic that showed Mars crashing into a home while the husband and wife were indoors, debating how close the planet will come.
Every 26 months, or so, Earth makes a close approach to Mars, as our smaller, swifter orbitovertakes Mars around the Sun. Because both the orbits of Mars and Earth are mildly elliptical, some close approaches between the two planets are closer than others, but by barely perceptible amounts.
So the proximity of Mars to Earth in August 2003, while indeed closer than in the past 60,000 years, was nonetheless no more meaningful than me swimming a hundred yards out from the California coast (instead of my usual seventy yards) and then declaring to the world I have never been this close to China before.
During close approaches, Mars slowly becomes one of the brightest objects in the night sky. But how bright is that? Slightly brighter than Jupiter's average brightness. And not as bright as that of Venus. Yet nobody has ever issued warning statements about the visibility of Jupiter or Venus. In any case, Mars has had a close approach 3,000 times in recorded history, and, of course, billions of times in Earth's history.
Now it's time for you to send this antidote to ail the infected people in your address book.
—Neil deGrasse Tyson, 1 August 2011


text:
|This section needs improvements: Please help us to
cleanup confusing sections and fix sections which contain a todo
Original question list by Philippe Fremy, answers by David Faure.
Contributions from: Marco Krohn, Malte Starostik, Andreas Pour, Waldo Bastian, Lars Knoll, Triskelios, Eric Sigra, Rolf Dubitzky, Martijn Klingens, Karl-Heinz Zimmer, George Staikos.
(TODO: replace this sentence with something like "Edit this page" ?)Please send additional questions, responses or comments to pfremy at kde dot org


text:
Carb-Conscious (South Beach Diet Friendly) Thanksgiving Menu Options from Kalyn and Her Friends
is Kalyn's favorite this Thanksgiving!
If you're looking for healthier Thanksgiving options, all month I've been sharing recipes that are a bit more South Beach Friendly than traditional Thanksgiving dishes, but just as tasty. I've decided to compile a list of those menu options, not only the recipes I'm trying, but the ones I'm seeing on blogs of my friends.Recommendations here are based on my personal philosophy that it's ok to indulge in one or two of your very favorite *must have* holiday foods for a once-a-year occasion like Thanksgiving, if you make more diet-friendly choices for some other parts of the menu. For that reason you'll find some things here that aren't 100% South Beach Diet approved, after all, Thanksgiving only comes once a year! But in general the foods I include here will come closer to the way of eating that South Beach recommends, focusing on more complex carbs and avoiding an excess of saturated fats. None will be lacking in flavor though, so even if you're not on a diet, you'll find plenty of delicious options here.
Thanksgiving ideas From Kalyn's Kitchen:
My version of Roasted Butternut Squash with Rosemary and Balsamic Vinegar is a great option for Thanksgiving to replace the more traditional Sweet Potatoes or Yams loaded with sugar and butter.
If potatoes aren't one of your *must have* foods, Alanna's Roasted Cauliflower could be a great alternative.
I gave five salad suggestions that were a bit out of the ordinary so you can serve a Thanksgiving salad that will wow your guests.
Double Berry Jello Salad is a great new Thanksgiving tradition to start, and it's lower in sugar than most salads of this type.
South Beach Diet Whole Wheat Stuffing with Sage, Italian Sausage, and Pears is a great alternative to traditional white bread or cornbread stuffing.
I featured some more options for Thanksgiving veggies, including the veggie dish my family requests every year. This photo is Twice Baked Cauliflower, one thing I'll be making this year.
Of course you must have some kind of pumpkin dessert for Thanksgiving, so be sure to try my Reduced Sugar Layered Pumpkin Cheesecake recipe. This is a *diet* dessert that anyone would enjoy eating.
If you're being a little more strict, or avoiding sugar for other reasons, this Sugar-Free Pumpkin Cheesecake is really excellent. This could be a regular dessert option for South Beach dieters because it's low in carbs and saturated fat both.
If you're planning ahead (or reading this after Thanksgiving is over) here are some after-Thanksgiving Turkey Soup Recipes.
Thanksgiving ideas from my friends:
At Je Mange la Ville Michelle's Cranberry-Orange Relish sounds fantastic, and it has very little sugar, or you could use Splenda if you wanted.
The Baked Oysters from Julie at A Mingling of Tastes sound like the perfect appetizer, and perfectly South Beach Friendly. Her Sweet Potato Galette with Spinach and Fontina and Chestnut, Cranberry and Pear Stuffing also look good. (Be moderate on the stuffing because chestnuts, cranberries, and pears are all pretty high in carbs.)
Another appetizer that sounds great is the Gorgonzola-Walnut Dip I saw on Tummy Treasure.
At Zinfully Delicious Bruno makes an incredible looking South Beach friendly appetizer of Spicy Shrimp on Daikon Chips with Roasted Garlic and Chile Aoili.
My blogging buddy Christine posted a different version of Low Carb Pumpkin Cheesecake that looks fantastic over at Christine Cooks.
(Final edit – it's now the day before Thanksgiving and I'm busy cooking, not only for the big turkey day but also for a dinner party I'm having tonight and testing Thanksgiving leftover recipes for after Thanksgiving posts. But if you're still looking for Thanksgiving ideas on the web, check out How to Cook Thanksgiving Dinner like Elise, Kalyn, and Alanna: From turkey to the South Beach Diet and beyond. Elise, Alanna, and I are all Blogher contributing editors for Food and Drink, along with Sam who isn't cooking this year. Blogher co-founder Lisa Stone had fun collecting all our various Thanksgiving Day posts into a big Thanksgiving roundup.)


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January 2007
"We must make our high schools more rigorous and encourage students to take more advanced math and science classes. Employers today need workers with "pocket protector" skills-creative problem-solvers with strong math and science backgrounds. Whether children want to be auto mechanics or cancer researchers, they must have these skills."
— U.S. Secretary of Education Margaret Spellings
From principals to parents, from business leaders to governors, the consensus for strengthening our nation's high schools has never been stronger. Test scores have slipped relative to other nations, while remedial college costs have soared. It is unacceptable that almost a third of incoming high school students—and about half of African-American and Hispanic students—do not make it to graduation day on time.
Students and their schools must be challenged to succeed. We must work to guarantee a meaningful diploma to every high school graduate, one that signifies the knowledge and skills needed to thrive in college and the competitive marketplace.
Building On Results: Strengthening the No Child Left Behind Act will help accomplish these goals by increasing the number of high schools offering rigorous and advanced coursework; strengthening math and science instruction and teacher training; substantially increasing federal Title I funds for schools serving low-income high school students; collecting data on student achievement through regular and reliable assessments; insisting on accountability for high school graduation rates; and tapping the expertise of a new Adjunct Teacher Corps.
High School Students—Federal Title I funds will be substantially increased to serve low-income high school students. Funding for low-income elementary and middle schools will be protected.
Rigorous Coursework—By 2010-11, states must develop course-level academic standards for English and mathematics that prepare high school students to succeed in college and the global workplace. By 2012-13, states will administer assessments aligned to these standards for two years of English and mathematics and publicly report the extent to which all students are on track to enter college or the workplace fully prepared.
Graduation Rates—All 50 Governors have agreed to use a more accurate graduation rate. By 2011-12, this school-level data must be disaggregated and reported in state accountability calculations.
Reading Achievement—The Striving Readers program, which provides intensive intervention to students in grades 6-12 who are struggling to reach grade level in reading / language arts, will be expanded to reach more students. We will continue to invest in Reading First, the largest, most successful early reading initiative ever undertaken in this country.
Adjunct Teacher Corps—Talented and qualified professionals from math, science, and technology fields will be encouraged to teach middle and high school courses, especially in low-income schools.
Advanced Classes—More teachers will be trained to lead Advanced Placement and International Baccalaureate classes. In addition, Academic Competitiveness Grants will continue to provide financial incentives for students to take a rigorous course of study in high school and college.


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Let's face it. The Halloween costume industry has become oversexed.
Every year the costumes get tighter, shorter and skimpier, allowing women to show off more cleavage and more leg. (Good for men, maybe, but downright degrading to women.)
And every year more and more children's pop culture icons get sluttified: Dorothy, Alice in Wonderland, the Grinch, Mr. Potato Head, and, yes, even SpongeBob. A sexy Lois Lane costume makes sense, but SpongeBob Square Pants? Really?
This year, the industry has stepped into uncharted territory and hit an all-new low with slutty Sesame Street costumes. (Take a look at these trashy outfits below.) A Jezebel writer ranted about the atrocious get-ups earlier today and declared that nothing is now sacred and culture is a scam. Cyriaque Lamar wrote, "If any pop cultural law deserves to be inscribed in stone, it's 'NOBODY BANGS THE MUPPETS.'"
I share the same feeling. Hello! Big Bird and Elmo are for kids, K-I-D-S. We're talking 2-year-olds and preschoolers who get a kick out of annoyingly high-pitched voices. Twenty-somethings looking to get laid shouldn't be allowed to dress up as a sexualized version of Bert, Ernie or Oscar the Grouch. People, there's nothing sexy about furry Muppets! Why must Elmo, every preschooler's favorite friend, be sexualized?
Yes, the costumes are what you might expect from a site like Yandy.com, which is where you go to buy sexy lingerie and rave wear. But don't you think this company should keep its hands off the Sesame Street gang? They can do Dorothy. Gosh, they can even have SpongeBob. But they need to keep their hands off Elmo. Is nothing sacred?


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Ringgold Gap
Other Names: None
Location: Catoosa County
Campaign: Chattanooga-Ringgold Campaign (1863)
Date(s): November 27, 1863
Principal Commanders: Maj. Gen. Joseph Hooker [US]; Maj. Gen. Patrick R. Cleburne [CS]
Forces Engaged: Three divisions [US]; one division [CS]
Estimated Casualties: 912 total (US 432; CS 480)
Description: Following the Union victory at Missionary Ridge and the Rebel retreat, Yankee troops set out in pursuit. Maj. Gen. Patrick Cleburne's command fell back to Ringgold Gap where the Western & Atlantic Railroad passed through Taylor's Ridge. Maj. Gen. Joseph B. Hooker sent his force forward to seize the ridge, which it failed to do after five hours of heavy fighting.
Result(s): Confederate victory
CWSAC Reference #: GA005
Preservation Priority: I.3 (Class B)
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This beautiful, accent wall recliner will make a stunning addition to sunny conversation rooms as well as semi-formal and casual living spaces. Made in a flowing transitional style, this romantic recliner features the best curving designs of traditional room decor, matched with the clean stunning appearance of straight edged, contemporary lines. Whether purchased as an accent piece for an existing room setting or as an eclectic addition to its coordinating room collection, this chair is sure to meet your expectations.
The Westside Accent Wall Recliner by Flexsteel at Olinde's Furniture in the Baton Rouge and Lafayette, Louisiana area. Product availability may vary. Contact us for the most current availability on this product.
Softly rolled arms and ample cushions give the Westside collection a classic, comfortable look and feel you'll love. Regardless of room size or function, the Westside collection offers a wide variety of seating options in several sizes and combinations as well as classically styled pieces that easily fit into your own personal decor. From ottomans to large sectionals, Westside offers comfortable seating options featuring Casually styled details, plush fabrics and supple leathers. Choose from over 1,000 different fabric options and a large selection of leather colors and textures, allowing you to tailor the Westside collection to fit your own personal design style for a look and feel everyone can enjoy for years to come!
The Westside collection is a great option if you are looking for Casual furniture in the Baton Rouge and Lafayette, Louisiana area.
These images are representative of this group as a whole and may differ from this item.
Browse other items in the Westside collection from Olinde's Furniture in the Baton Rouge and Lafayette, Louisiana area.
This item has been tagged as: Recliner, Reclining Chair, Glider Rocker Recliner, Rocking Recliner, High Leg Reclining Chair, Lift Recliner, Pop - Up Recliner, Reclining Chair and Ottoman, Motion Recliner, Standard Recliner, No - Rock Recliners, Wall Recliners, Easy Chair, Living Room Chair, Living Room Furniture, TV Chair, Chair Recliner, Massage Chair, Massage Recliner, Swivel Rocker Recliner, Massaging Recliner
Nothing on this page may be copied or reproduced without explicit permission.


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Table of Contents
Compiling Graph Algorithms for Accelerator Platforms
Eriko Nurvitadhi (Intel Science and Technology Center)
Thursday, September 19, 4:30pm-5:30pm
Scaife Auditorium (Room 125)
Many emerging applications (e.g., stereo matching, handwriting recognition) in machine learning and data mining can be cast as graph algorithms. Efficient low-power implementations of these graph algorithms promise disruptive capabilities for the increasingly ubiquitous mobile and embedded platforms (e.g., tablets, smart phones, etc). The tight power and cost budgets of these embedded systems, coupled with their stringent real-time performance requirements, are best satisfied through special-purpose hardware acceleration. This talk will present the GraphGen project from the Intel Science and Technology Center for Embedded Computing at CMU. GraphGen is a domain-specific compiler that compiles graph algorithms described in a widely used vertex-centric graph specification to target a diverse range of accelerator platforms (FPGAs, GPUs). GraphGen compiler provides application-level and algorithm-level developers the ability to take advantage of hardware acceleration for performance and energy efficiency, without being bogged down by low-level hardware development intricacies.
Eriko Nurvitadhi is a researcher in the Intel Science and Technology Center for Embedded Computing (www.istc-ec.org). His research interests are at the intersection of computer architecture, design automation, and reconfigurable logic (FPGAs). Eriko has a PhD in Electrical and Computer Engineering from Carnegie Mellon University and an MBA from Oregon State University.


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Graveside services for Ruel Bookman, age 72 of Shreveport, La., were at 1 p.m. Monday, Dec. 27 at Good Hope Cemetery with Bro. Buck Carr officiating.
Mrs. Bookman was born May 10,1938 in Franklin County to R. A. Williams and Audie Rhoades Williams.
She died Dec. 24, 2010. She was preceded in death by her husband, Wayne Bookman, her daughter, Connie Corley, a brother, Grady Williams, and her parents, R. A. and Audie Williams.
She is survived by her son-in-law, John Corley of Shreveport; two grandchildren, Windy Lowery of Shreveport and John Corley, II of Dallas; four great-grandchildren, Christian, Madison, Mason, and Gracie, all of Shreveport; a brother, Robert Williams of Arlington; and a sister, Kathy Shelton of Mount Vernon.
Honorary pallbearers were Bill Rhoades, Jerry Rhoades, Edwin Rhoades, Kenneth Shelton, Joe
Shelton, and Wayne Batchelor.


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Jamie's Comfort Food – Jamie Oliver 8.00 Mon Ch4 TV watch episodes recipe clips
New July 2016 – Jamie cookbook – Jamie's Super Food Family Classics Jamie Oliver and Jamie's Comfort Food (cookbook reduced prices from £9.99) – watch 8 pm Mondays on Channel 4 UK or watch on 4oD while available. He is back … Continue reading
Posted in bloody mary beef, comfort food, cook, cookbooks, Jamie Oliver, Jamie's Comfort Food, Recipes, tv cooking programs Tagged apple pie, bloody mary beef, brownies, bun cha bowls, Cassoulet de essex, CH4, chicken, chicken kebab, comfort, eggs, fish pie, food, ham, hot chocolate, hummingbird cake, jamie, Jamie's, jelly, kiev, Meatballs, oliver, Ossobuco, peanut butter, pho sure, quesadillas, roasted pork shoulder, satay, sausage roll, shepherds pie, sphagetti, steak sandwich, sticky toffee pudding, tikka masala, toad in the hole, Toffee cake, Vongole 26 Comments


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Tulips are one of the most colorful and varied stars of the spring garden and are more popular today than ever before. With a huge range of varieties and vibrant colors covering the whole spectrum they never fail to make a beautiful and exuberant statement. Simple to grow, they are ideal for containers as well as beds and borders, and are invaluable for small spaces as well as larger gardens. Packed with inspirational suggestions and practical guidance on successful cultivation, this book also brings together sumptuous portraits of over seventy outstanding examples from a private collection in Holland, captured with stunning photography by renowned garden photographer, Clay Perry.
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12 inches 30cm 14 inches 35cm 20 inches 50cm Award blooms border bred BREEDER C. G. BREEDER Segers Bros C. G. van Tubergen containers cultivars cut flowers Darwin Hybrids Double Early Double Late Dutch Early spring FLOWERING early to mid-spring flame Florist tulips FLOWERING HEIGHT 20 FLOWERING PERIOD Early FLOWERING PERIOD Late FLOWERING PERIOD Mid-spring foliage Fringed tulips gardenworthy grape hyacinths green Greigii hybrids grow tulips growers grown HEIGHT 14 HEIGHT 20 inches ideal INTRODUCED 1953 Kaufmanniana Keukenhof Late spring FLOWERING Lilac Wonder Lily-flowered tulips markings Mid-spring FLOWERING HEIGHT Mount Tacoma Olympic Flame orange P.O. Box Parrot tulips perennials PERIOD Early spring PERIOD Late spring PERIOD Mid-spring FLOWERING petals pink popular rockeries sheltered Single Late tulip soil Sons INTRODUCED sport spring bedding spring FLOWERING HEIGHT strong stems sturdy stems tall Triumph tulips Tubergen INTRODUCED tulip bulbs tulips to flower underplanting varieties Viridiflora wallflowers weather white tulips Willemsoord yellow edge


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Throughout my nine years of studying and practicing magick, I've found that the most common tool recommended is salt, and I trusted this information because it was generally agreed upon by the magickal community. I believed this until it was tested, and it failed. I guess that's the way all things work.
So I did some research and I did some testing, and most of all, I did some thinking. Salt is normally used as the physical representation of the circle, it is used in cleansing solutions for tools, it's used to protect against anything that goes bump in the night, but why is it used for all of these things?
Well, think about it. Salt is a natural dessicating agent (it sucks up the water), and it's one of the strongest dessicants you have available to you. It's why slugs die when they get salt on them, it's why salt is used to preserve things, and it's why salt kills all the bacteria around it. It is sucking up the water. On the other hand, it also sucks up oil or iron or pretty much anything else. It is a natural oxidizer as well, which means that it makes things rust or corrode.
The final scientific reason for its use in magick is because of its unique ability to transmit electricity. It is one of the strongest conductors known to man, and that is one of the main uses that the body has for various salts.
So, we put all of these together and what do we have? A substance that transmits energy easily, absorbs all types of energy from the environment, and can break down most metals (brings it to a more natural state). How does this affect the magick that we do?
Well, salt would be a great way to clean a new tool or cleanse someone after they've been covered in bad energy from a bad day at work or a bad experience, which is why salt baths are so recommended. It would also be a great way to ground yourself because it pulls energy from its surroundings, even good energy. It also would work very well as a battery of sorts because it pulls energy, but it is not all that difficult to pull the energy back out. Just beware not to ever be negative around your salt battery because it will soak up that negative energy.
On the other hand, it is horrible for a physical representation of the witch's circle due to it's natural affinity for loose energy. It will pull the energy from the circle and hold it. Unless you make sure to draw all of the energy out of the salt before your release, you will lose energy to the salt and will gain almost nothing from using it.
It's also a horrible way to protect your house or self from negative entities. Unless the entities are simple parasites, they won't be harmed in the least by the salt. Whatever you use, whether it's lilac or iron nails, it must be something that makes the area extremely uncomfortable for that particular entity which means that there's no end-all be-all for entity protection, and from my experience, salt is probably the least effective measure you could try. Think about it like this, vampires supposedly don't like garlic, but werewolves have no problem eating a man covered in garlic. So garlic might be effective against a vampire problem but wouldn't have any effect on the werewolf. It's exactly the same thing when dealing with unknown entities. If you wanted to keep parasites out, salt would be great, but if you wanted to keep one of the fey out, you'd need some iron. Do some research and don't assume that a salt circle will work. If you've got specific information on something and don't know what to do, put a comment down and I'll try to help as best I can.
And finally, please don't keep salt near your altar unless you are using it as a battery and have a way to open it and close it from influencing any of your other workings because it will absolutely make your workings less effective.


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Support for mammography maintained by doctors
The Sentara Northern Virginia Comprehensive Breast Center, accredited by the National Accreditation Program for Breast Centers (NAPBC) and designated as a Breast Imaging Center of Excellence by the American College of Radiology (ACR), supports continued use of screening mammography for women over 40.
"Early detection of breast cancer through mammograms can result in less invasive procedures and is the best way to ensure long-term survival for breast cancer patients," said nationally recognized breast radiologist, Dr. Rebecca Zuurbier, M.D. of Sentara Radiology Specialists. "The validity of the study cited in recent news reports has been called into question on many fronts over the years. The worst thing that could result would be for women today to delay getting annual mammograms at age 40 because of an update to a historically flawed study."
The American Cancer Society and the American College of Radiology endorse annual mammograms for women over 40, and earlier for women with family histories or genetic factors that cause concern. The Sentara Northern Virginia Comprehensive Breast Center supports that position.
"Mammogram technology has improved," said Dr. Zuurbier. "The science of radiology has advanced. These specialties are helping to find breast cancers earlier and save men and women's lives."
Sentara Healthcare is deploying the latest advancement in mammography across its hospitals in Virginia.
Tomosynthesis, also known as 3D Mammography, improves cancer detection and reduces unnecessary callbacks for biopsies by more clearly identifying abnormalities, even in dense breast tissue. Sentara currently offers 3D Mammography at the following Northern Virginia locations: Sentara Lake Ridge in Woodbridge and Ultrasound Associates in Alexandria.
"3D Mammography is a breakthrough technology," said Dr. Zuurbier. "It renders earlier studies about the effectiveness of mammography obsolete."
The overriding position of the Sentara Northern Virginia Comprehensive Breast Center is that early detection improves patients' chances for long-term survival and a greater quality of life.


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SSEPD Department, Government of Odisha
Disclaimer : This is the Official Web Portal of Social Security & Empowerment of Persons With Disabilities Department(SSEPD), Odisha. The portal is developed and hosted by National Informatics Centre. SSEPD, Odisha is the owner of the Website, the contents in this Website is a collaborative effort of SSEPD, Odisha.
For any technical queries may be sent to firstname.lastname@example.com


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Does Depression Cause Violence?
Can a person display irritability and violence because of long-term depression and anxiety disorder? Is there a way of dealing with this when you can't communicate with the person's doctor who is treating him? These instances usually happen at night when he is up – he sleeps most of the day.
Depression and anxiety disorders are conditions that affect people in many different ways. Anxiety is occasionally part of depression, or may exist without depression in the form of panic attacks, generalized anxiety or specific phobias (or extreme fears). Anger and irritability are common symptoms in depression, and occasionally occur in anxiety without depression. In addition, there are other mental illnesses where anger, and the inability to control ones anger are the main symptoms.
Violence is another issue from anger. Violence, especially towards another person, is never an acceptable way to deal with anger, whether that anger is associated with depression or some other cause.
People who suffer from mental illness where anger occurs need treatment — not only with medications, but with counseling and behavioral therapy to learn healthier ways of dealing with the anger.
Certain illegal and street drugs can also lead people to have bursts of uncontrolled anger, including metabolic steroids, cocaine and PCP. Friends and family members who live with people with anger do NOT need to live with violence.
Victims of violence, especially interpersonal violence from a friend, spouse or lover, are at high risk for mental and emotional illnesses, as well as the physical injuries that may occur from the violence.
Children who grow up in homes where there is abuse between the adults also are at high risk for developing emotional and mental illness.
If you live with someone who is violent to you, your first priority should be your health and safety, and the health and safety of others in the household, such as children and elderly people.
Your local domestic violence intervention center or telephone number can give you information on making a safety plan and resources in your community to help you. When you are safe, or have a safety plan, you are better able to help another person.
Encouraging that person to see their physician regularly, take their medication appropriately, get counseling and mental health services, and take care of their physical and emotional health by eating healthy foods, drinking plenty of water and juice, getting a sufficient amount of sleep, getting regular exercise and avoiding street drugs, alcohol and cigarettes can help.
If you don't feel safe helping someone with these behaviors, then it may not be a safe relationship for you to be in. Good luck.
For more information:
Go to the Anxiety and Stress Disorders health topic.


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Amira Scarpero - Bilingual Technical Writer
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text: Home / Wedding Invitations / Gifts / Jewelry / Monogram Pendant 14k Gold Monogram Pendant 14k Gold$650.00 Description Additional information Reviews (0) Description Monogram 14k Gold Pendant would make a wonderful gift for a family member or a gift for yourself.Handmade in USA. Made to order and ready to ship in 2-3 weeks.Material: 14k GoldSize: approximately 1 1/4″ x 1.5″Chain type: Chain Sold Separately (order chain in 16, 18 or 20 inches)Chain length: Up to 20″Information We Need from You► Initials: Initials to be on the pendant. Please indicate your initials in the Special Instructions box at checkout. Enter your initials in the order you wish them to appear.Keep in mind that the etiquette for creating traditional 3-letter monogram is to have the initial of the individual's last name set larger in the center, while having the first name initial to the left of it and the middle name initial to the right.Each monogram pendant is custom-made for you with your initials in a stunning scripted monogram style.Please remember to include your desired Initials in the order in which you would like them to appear.Thank you for your interest. Please check out our other items! Additional information Weight 5 lbs Reviews There are no reviews yet. Only logged in customers who have purchased this product may leave a review. Quantity * Select an option... 1 2 3 4 5 Initials Special Instructions Monogram Pendant 14k Gold quantity Add to cart SKU: 502XNA Category: Jewelry Tags: 14k gold, custom, custom jewelry, custom pendant, fancy, gift, initials, jewelry, monogram, monogram jewelry, monogram pendant, necklace, necklace pendant, pendant, personalized, personalized pendant Related products Code: 497XNAMonogram 14k Gold Heart Pendant $425.00 Select options Code: 502XNAMonogram Pendant Gold Plate $160.00 Select options Code: 502XNAMonogram Pendant Gold Plate $180.00 Select options Code: 501XNAMonogram 14k White Gold Pendant $350.00 Select options


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You work hard every day and you count on rugged, reliable products to keep your operation up and running. For nearly a century, Caterpillar has helped customers like you get the job done, with equipment that meets the demands of the world's toughest industries. And now we're introducing the only vocational truck worthy of the Cat® name: the CT660.
The first in a full line of vocational trucks built for a wide array of applications, the Class 8 CT660 redefines heavy-duty—while delivering all the power, performance and productivity you expect from Caterpillar. Plus, it's backed by the unmatched support of the North American Cat Dealer Network, with more than 400 service locations and 2,300 service bays across the United States and Canada.
Loaded with features and options for the toughest jobs, the CT660 is your next dump truck, concrete mixer, waste carrier or all—around heavy hauler—and it's here to work for you.


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Ericsson Global Services, India
There is also a manufacturing center in Jaipur where Ericsson produces microwave products covering GSM, CDME and third generation telecom technologies. Key clients include leading telecommunications, mobile, and satellite TV providers where Ericsson networks make an impact. Ericsson India is a place where talented Project Managers, Network Managers and those with in-depth business knowledge can make an impact.
Ericsson India: a top destination
Ericsson India has recently ranked as the 96th Most Attractive Employer for Graduates (Engineering / IT) in India! More than 30,000 students voted, and we couldn't be more proud that we were one of the companies selected for this prestigious Top 100 list. Congratulations to our colleagues in Ericsson India!
Latest from our Region
Ericsson's first 5G demo in India
On November 17, Ericsson touched new heights by successfully demonstrating the first live 5G end-to-end demonstration in India. The demo is part of the company's ongoing efforts to build a robust 5G ecosystem in the country. Using Ericsson's 5G test bed and 5G New Radio (NR), a throughput of 5.7 Gbps was delivered at ultra-low latency of 3 milliseconds. The demo also included a host of technologies that are essential on the road to 5G like Gigabit LTE with Licence Assisted Access Technology, 5G Ready Transport, 5G ready Core, Massive multiple-input and multiple-output, Network Slicing and more. According to a latest Ericsson study, 5G technology will enable a $27.3 billion revenue potential for the Indian telecom operators by 2026
To learn more, visit here
Ericsson Innovation Award 2017 winner information
Ericsson Innovation Awards 2017 – Winning team is from India!
Team SNAP, from the Indian Institute of Technology Roorkee, has been announced as the winning team in the Ericsson Innovation Awards (EIA) 2017. The top three finalists competed in the EIA grand final held at the Nobel Museum in Stockholm, Sweden on June 12, 2017.
The theme of this year's awards, 'The future of food', challenged students from around the world to explore how ICT can transform the way we produce, distribute & consume food. Read more here
Global Diversity Month 2017
Global Diversity Awareness Month
Ericsson celebrated the Global Diversity month in October. All offices in India saw a huge participation from employees which made the event a grand success. Diversity initiatives aiming at culture, gender, religion and generational were displayed via fun filled activities such as mannequin challenge, small skits, music, and dance performance.
Great Place to work – Three years consecutively!
Ericsson, a global leader in ICT space, has been recognized as one of the 'Top companies to work for' by the Great Place To Work (GPTW) Institute in India for a 3rd year in a row. Great Place to Work Institute has recognized the 100 best workplaces as 'India's Best Companies To Work For- 2017' from organizations having an employee strength of more than 500 and represent 20 industry sectors.
We're very happy for all our Ericsson India employees. The contributions they make to our company go beyond the technology they create - their passion and dedication make us proud to call them our colleagues.
Find out more here
Find your job...
If you already know what you're looking for, start here. You can view all of our current vacancies across all of our regions.
Read our equal opportunity employer statement - United States
Ericsson provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, sexual orientation, marital status, pregnancy, parental status, national origin, ethnic background, age, disability, political opinion, social status, veteran status, union membership or genetics.
Ericsson complies with applicable country, state and all local laws governing nondiscrimination in employment in every location across the world in which the company has facilities. In addition, Ericsson supports the UN Guiding Principles for Business and Human Rights and the United Nations Global Compact.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, training and development.
Ericsson expressly prohibits any form of workplace harassment based on race, color, religion, sex, sexual orientation, marital status, pregnancy, parental status, national origin, ethnic background, age, disability, political opinion, social status, veteran status, union membership or genetic information.
Ericsson is an equal opportunity employer and is committed to providing reasonable accommodation for qualified disabled individuals during the application and hiring process. Ericsson will make modifications or adjustments to the job application or interview process that will enable a qualified applicant to be considered for a position. If you require an accommodation due to a disability, please contact Ericsson at email@example.com or (866) 374-2272 (US) or (877) 338-9966 (Canada) for further assistance.
Labor condition application posting notices - United States
Pursuant to Department of Labor regulation 20 CFR 655.734, Ericsson Inc. is providing notice to potentially affected workers that H-1B workers are beeing sought at the worksites listed below. All labor condition applications are avaliable for public inspection at our administrative headquarters for immigration matters located at:
6300 Legacy Drive
Plano, Texas 75024
Complaints alleging misrepresentation of material facts in the labor condition application and/or failure to comply with the terms of the labor condition application may be filed with any office of the Wage and Hour Division of the United Stated Department of Labor.
Important notice: fraudulent job offers
It has come to our attention that emails and job adverts have been created and circulated by unknown individuals for the purpose of attempting to defraud candidates.
Potential candidates should be wary of approaches that appear to be offering a job for which they have not applied, especially if personal details or money must be sent in order to proceed with the recruitment. Neither Ericsson nor any commissioned third parties recruit in this manner. Such approaches are almost certainly fraudulent attempts to gain details of identity for illegal use.
Ericsson is taking all necessary steps to investigate this matter further.