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Russia and NATO go into the third and final leg of a diplomatic triathlon today. It's part of a series of talks this week over the fate of Ukraine. The first two rounds produced no agreements that would lead Russia to stand down the 100,000 troops it has massed near its border with Ukraine. One of the big issues has been Russia's demand that Ukraine never be admitted into the Western alliance. NATO said yesterday it would not agree to that. NPR's Charles Maynes is following the developments and joins us on the line from Moscow. Hey, Charles.
CHARLES MAYNES, BYLINE: Good morning.
MARTIN: So big talks. Every time another day of negotiations ends, I feel like officials come out and say, yeah, no, nothing - nothing here. Why?
MAYNES: Well, you know, the two sides really seem to be talking past one another. The West wants Russia to de-escalate its forces near Ukraine, fearing of an invasion, as you mentioned. Russia, clearly using the threat of force while professing not to, is demanding that Ukraine be barred from NATO membership and, as well, that the alliance roll back its presence in Eastern Europe entirely. The U.S. and its allies clearly see those Russian demands as nonstarters. Ukraine may or may not become a member of NATO, they say, but it's not up to Russia to decide. And they're still warning of massive sanctions and adding forces to the region should Russia pursue aggression.
Meanwhile, after yesterday's talks, Russia's chief negotiator, Alexander Grushko, vowed that if it did come to that, Moscow would hit back.
ALEXANDER GRUSHKO: (Speaking Russian).
MAYNES: So Grushko says that if NATO chooses a policy of trying to contain Russia, Russia will respond with countermeasures, and if they try to intimidate Russia, Russia will intimidate back.
MARTIN: That doesn't sound good. I mean, so now the stakes are pretty high for this third and final round of talks, no?
MAYNES: They are, and yet there's not much expected to come out of it. This is in a bigger venue. This is the Organization for Security and Cooperation in Europe. It's got 57 members. Interesting it also includes Ukraine, which for the first time will be present in all of these discussions about its future. But Russians have really signaled they see the U.S. as the key decision-maker here. They seem to prefer the optics of the old Cold War superpower format of bilateral talks.
MARTIN: How closely are Russians following all this?
MAYNES: Well, you know, they're following it in the sense that Ukraine is constantly in the news. It's usually portrayed as this dysfunctional place with nationalists run amok. There's certainly a lot of talk here about how disruptive the new sanctions might be, and there's concern over the possibility of conflict with NATO. A recent poll came out that found over 50% of Russians were worried about the outbreak of a world war. That said, frankly, there's a lot of coverage that's been devoted to other issues - for example, what's happening in neighboring Kazakhstan. This is where Russia deployed troops as part of this regional security force last week to quell protests.
MARTIN: Right. So let's talk about that. The government there in Kazakhstan claimed that protesters were trying to mount a coup. They called in Russia for help. What's the situation?
MAYNES: Yeah. You know, the Russian-led troops began their formal withdrawal this morning in a ceremony in Almaty.
MAYNES: And so as what you're hearing suggests, the Russian-led mission has been portrayed as a great success here - you know, Moscow coming to its neighbor's aid and preventing what both the Kremlin and the authorities in Kazakhstan now say was an attempt by foreign-backed terrorists to overthrow the government. Russian commentators have suggested this was if not Western backed then at least tacitly Western approved, an effort to destabilize Kazakhstan. And going forward, Russian President Vladimir Putin says this Russian-led security force is really ready to defend other former Soviet states from Western-backed coups.
MARTIN: So does all this empower Putin in this moment?
MAYNES: Well, it does in the sense that this operation projects on to Russia's negotiations with the West over Ukraine. It signals that Russia is ready to defend its sphere of influence. And, you know, the fact is, Russia's been pressing its demands with NATO so publicly that it's hard to see how Putin can sell any compromise as a win at home. And that's really still the fear here, that these diplomatic initiatives we've seen all this past week were not, in fact, a good faith effort but just designed to fail in order to justify force.
MARTIN: NPR Moscow correspondent Charles Maynes. Thank you.
MAYNES: Thank you. Transcript provided by NPR, Copyright NPR.

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AV & Presentation | News
The University of South Florida has deployed Sony projectors throughout its new Interdisciplinary Sciences (ISA) building.
The seven-story, 238,500-square-foot ISA building serves some 15,000 students per semester. In addition to classrooms, small group learning spaces, and communal laboratories for the physics, biology and chemistry departments, it also houses two 300-seat auditoriums.
According to Eric Eisenberg, Dean, College of Arts and Sciences, the design of the ISA marks a major departure from the previous compartmentalization of the different scientific disciplines in the university. The goal was to create a new model that promotes collaboration across otherwise narrowly focused, separated areas of interest.
Standardizing the building's AV systems was part of an effort to foster interactivity and collaboration across multiple venues and disciplines. The university has deployed 28 Sony VPL-FH30 projectors in general classrooms and four Sony VPL-FH500L projectors (in double stacked configurations) for lecture hall use. Additionally, there is a combination of Sony KDL-55EX500/H and KD46EX400/H high-definition LCD displays in smaller learning areas and laboratories.
"It is an enormous technical challenge to standardize on such AV systems to meet the diverse needs of different disciplines," said Michael Pearce, USF system vice president of information technology and CIO. "We found that the Sony VPL-FH series projectors delivered the necessary brightness and versatility to satisfy the needs of the whole spectrum of scientific and medical disciplines that converge in the ISA."
It was also important that the projectors provide a wide variety of connection options, noted Lynn Rejniak, executive director of information technology at the university. "The classrooms and labs are designed to support diverse learning approaches involving theoretical study, experimentation and practical work. We needed projectors able to operate with whatever type of equipment/resource a faculty member might need to use," Rejniak said.
Rejniak also noted that dependability and low maintenance were key selection criteria. "As the new building went into operation, suddenly our support services added an additional 40 rooms to their inventory with no increase in their resources. The filter replacement and synchronized lamp features in these projectors make that possible," said Rejniak.
Now, some 150 interdisciplinary research scientists and 100 doctoral students can easily interact on issues that include finding a cure for antibiotic-resistant bacterial infections; creating renewable and clean energy; developing new cancer treatments through nanomedicine; looking for new treatments for Alzheimer's disease; and advancing the next generation of sensor technologies.
About the Author
Rhea Kelly is editor in chief for Campus Technology, THE Journal, and Spaces4Learning. She can be reached at [email protected].
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During the filming of MasterChef season 2, Jennie Kelley and I had become very close. During one pressure test challenge, our team was safe and we were watching the opposing team battle it out from the safety of the balcony above. Jennie and I were distraught, watching our friends cooking at the very limit of their skills, trying to avoid elimination, and we had our arms wrapped around each other, in a vain attempt to comfort each other. (Watching a pressure test is way more stressful than cooking in one.)
At one point, Gordon Ramsay looked up to the balcony and saw Jennie and I locked in embrace, and said, "What is this, you two? You gonna have the first MasterChef love child?"
Normally I wouldn't consider Ramsay much of a prophet (though he is a great guy and a fabulous chef), but in this instance, he predicted right. Jennie and I did give birth to the first MasterChef love child. Its name is FRANK.
We just passed FRANK's 1 year anniversary, and what a year it has been! If you don't know much about FRANK, first check out my blog on what FRANK is, and my blog on our epic foraged Easter dinner, to get a better idea of what's been going on.
Several months ago, we received an email from a TV producer in Canada about a new show called The Illegal Eater where the host travels North America exploring the underground food scene, whether it's a famous chef doing a popup in the basement of a dive bar, rogue food trucks and carts serving up unlicensed but delicious treats, and, of course, underground restaurants. Which can be remarkably hard to find. But they had found us…they wanted to film FRANK.
We weren't sure. FRANK is a well-oiled machine that balances precariously on the end of a needle. Working out of a TINY home kitchen, serving 5+ courses to 18 people at once is an incredible challenge without camera guys all around, and a host poking about, asking questions. We didn't want to compromise the FRANK experience for our diners at all. And we also weren't willing to "stage" a FRANK just for filming, because if the experience is to be immortalized on TV, we wanted it to be authentic.
So what we decided to do was choose a theme we had done before (but with an all-new menu, of course), to give ourselves and our staff a bit of familiarity, and make sure the film crew came to the SECOND seating, so we'd have run through it all before and know in which spots we had extra time for interviews and such.
Picking the theme to repeat was a no-brainer. Our most popular theme last year was Brunch After Dark. For some reason, people just love eating brunch at night, and folks have been begging us to do it again. (We were fairly certain, the first time around, that it would be an annual affair.) But the menu had to be complete perfection, so we started conceptualizing it a bit earlier than normal. And this is what we came up with:
As these blogs usually go, I'll give you a run-down, course by course, for how everything was prepared.
It's spring, and that means morels. (Check out my blog about foraging for golden morels on the Buffalo River in Arkansas in early May!) While morels are still popping up in the north, all ours down here are played out, so we sourced gray morels from our amazing supplier Tom Spicer at Spiceman's FM 1410. Tom is the brother of a very famous New Orleans chef, and he supplies all of Dallas's finest restaurants with foraged ingredients and fresh herbs and greens. Go by his place sometime if you've never been…it's pretty amazing. Morels are found exclusively in the wild, so they are expensive and highly sought after:
We halved the morels, sauteed them in butter, and stuffed each half with soft-scrambled farm eggs from our favorite farmer, William Hurst at Grandma's Farm in McKinney. William has been providing pastured eggs and chickens to us since our epic Bastille Day feast on my birthday last summer, when folks all around the world got up-in-arms about a picture I posted of a beautiful rooster I was about to harvest at William's farm, to celebrate its free-range life, living as a chicken should, completely free of cage or pen, before fulfilling its place on the food chain as a magnificent coq au vin at FRANK's table. This sparked a fabulous conversation amongst my fans on the ethics of eating meat, and if you haven't read those blogs, you definitely should…especially the comments at the bottom of them. They are located here, with a follow up blog here. We love William, and incorporated 11 dozen of his eggs and 10 of his pastured chickens into the menu this time. (He DOES sell to the public, so drop him an email from his website to see what he's got.) Here's me trying to decide which greens to pick for the menu:
Soft scrambling is the only way to scramble an egg. It doesn't necessarily mean a runny finished product, it refers to the speed at which the eggs are cooked. For the perfect scramble, place your beaten eggs in a heavy glass bowl set over a bath of barely simmering water, and gently fold the eggs every few minutes with a spatula. You can cook them as dry as you like, just be very careful not to break up the large, delicate curds that are forming as they cook from the gentle heat. Take 30 minutes or longer to do this, and the texture of the scramble will make you think you've died and gone to heaven! We finished the egg-stuffed morels with a bit of truffle salt to accent the earthy flavor of the morel. A perfect bite. All the first courses were served with a blood orange mimosa, made with our very own homemade dry-as-a-bone sparkling apple pomegranate wine, which we've served to rave reviews at FRANK before.
Our next course was a salad. At the first Brunch After Dark, we featured a Bloody Mary-inspired soup, so this time around we did a Bloody Mary-inspired salad, with classic ingredients for a Bloody Mary on the plate. First was confit tomatoes, which are, in my opinion, the ONLY way to make a store-bought tomato edible. Confit, pronounced "cone-FEE," is a French technique of preserving something in fat…in this case, tomatoes in olive oil. To make them, slice tomatoes in half and place them, cut side up, on a baking sheet. Salt and pepper them lightly, generously drizzle them with olive oil, and for funzies, toss on a few fresh thyme sprigs if you have them. Then bake them in your oven at 170 degrees for 8-12 hours until they have shrunk and concentrated and look like this:
You absolutely cannot imagine what this does to an otherwise mealy, bland, under-ripe tomato from the grocery store. It's like someone slapped you across the head with a 50 pound sack of tomatoes. Sweet (but not sugary like a sundried tomato), juicy, tangy, and intense. Just like a Bloody Mary. Along with the confit tomatoes we had a spicy homemade Worcestershire sauce, spicy arugula from my garden, and spicy homemade pickled asparagus from the garden…okay, are you getting yet that the salad was spicy? We dressed it with a celery bitters vinaigrette and served it with butter poached jumbo shrimp, and passed hot popovers, fresh from the oven:
There was homemade butter blended with honey for the popovers, and a few homemade jams for the sweet tooth. 'Twas a fairly complex salad, and more than one of our diners said, "You know, it sounded good on the menu, but everything else sounded so amazing that the salad wasn't the course I was most excited about. But it ended up being my favorite course of all!" Salad is that menu item that we always look at, but hardly ever order because it can be challenging to make a truly stunning salad.
Next course was…what else? Chicken and waffles. I first had chicken and waffles together a decade ago in San Diego, of all places, at an incredible restaurant called Hash House A Go Go: Twisted Farm Food. What a restaurant! I was nervous about the whole sweet/savory thing (which, I admit, I'm still not very comfortable with), and their rendition should have been challenging. Pungent rosemary fried chicken on top of whole grain waffles, and everything slathered in maple syrup. But it was DIVINE. We used that memory for inspiration, and took the incredible pastured chicken from William Hurst, brined it overnight in a buttermilk brine, and then breaded it using our super secret technique that results in the crispiest and most delicious chicken you can possibly imagine. We served boneless white and dark meat on the plate, and more than 1 person each night said it was easily the best fried chicken they had ever tasted. It perched atop a buckwheat waffle studded with foraged black walnut.
Black walnut is not "normal" walnut, or English walnut…the kind you see in the grocery store around Christmas that you can crack open with a nutcracker, just like a pecan, and remove both halves of the seed. Black walnut is a native American tree whose nuts are hard as rocks and have to be split open with a hammer and the tiny bits of nut meat picked carefully out of labyrinthine pores inside the shell. 4 hours of work yielded only 3/4 cup of nuts. Black walnut tastes completely different than English walnut, and nutritionally it's a lot more desirable: higher in protein, lower in carbs. But because it's almost impossible to shell, it's also almost impossible to find shelled black walnut commercially. You gotta pay the piper with broken thumbs and sore knees from being down on the ground with the hammer. But that's how we do things at FRANK. As Julia Child said, "Nothing is too much trouble if it turns out the way it should."
On top of the chicken and waffles we drizzled the "Dandelion Honey" that my amazing Slovenian fan Katja Turk introduced me to…click HERE for the story and recipe for this very unique syrup which has become a staple at FRANK, and that our diners are going mad for.
Next up was a palate cleanser, ginger passion fruit sorbet…crisp, light, refreshing, and very tangy, topped with passion fruit pulp including those magical crispy little seeds I love so much about this…my favorite fruit. This sorbet was made in the blender rather than the ice cream freezer! A concentrated base of boiled ginger, sugar, and passion fruit was poured over ice in the Vitamix and processed until smooth. If you have a blender capable of that kinda power, sorbets can be incredibly quick affairs!
And then the main attraction: a pork belly Benedict. I don't think Jennie and I quite understood how amazing this dish was going to taste when we conceptualized it, pulling inspiration from Southern pork and greens. Since we'd had so much bread on the menu thus far, we omitted the English muffin altogether and based the Benedict on a mound of mild turnip greens and spinach from William Hurst, braised in homemade apple cider vinegar and pork belly fat which rendered from the most stunning protein we've ever served at FRANK…and that's saying something. Thanks to Clark at Arrowhead Specialty Meats, we were able to source 2 whole pork bellies from Compart Family Farms, the producer of what is indisputably the finest heritage pork in the country. They raise all the feed for their pigs right there on the farm, and they only raise Durocs, a Spanish breed (which I used to raise as a kid!) known for superior meat that is almost red, rather than the pale, sallow pork you see in the grocery store:
Here you are looking at the uncured cut of raw meat. Your grocery store bacon may look like this, but it's because it's been cured with "pink salt" nitrites to tinge the meat pink and keep it that way, even after cooking. Normal raw pork does not look like this. It was such an honor to work with these pork bellies, they are among the finest pieces of meat I've ever used.
First we did a wet cure on the bellies by brining them with a super-secret pickle of homemade apple cider vinegar, bay leaves, paprika, garlic, onion, and foraged wild black mustard seeds, which are all over the place right now:
After the curing process was complete, the bellies were dried in the fridge for several days to form the "pellicle" or dry, tacky outer surface that grabs a'hold of the smoke during the next prep phase: hot smoking. We smoked those babies over wild grape wood foraged in the park behind my house, nice and slow for about 6 hours, until they were fully cooked. Then they were chilled to set them up, and then portioned out into what were basically "bacon steaks," then seared to a crisp before serving:
Pork belly is super trendy right now, it's on the menu of every cool, hip restaurant. So you can imagine that our diners had sky-high expectations, and it was, without a doubt, the highlight of the evening. One diner who proclaims himself a connoisseur of pork belly said it was the single best he had ever tasted. Steven, the host of the show that was filming, said that pork belly had been served to them at almost EVERY joint they had patronized on their continental tour in search of the country's best underground food, and that ours was unequivocally the best. So…as you can imagine, we were pretty darn proud of our pork, but always keeping in mind that it was the Compart family that did most of the work, carefully raising the best pork in the world.
A soft poached, pastured egg sat on top of the pork belly, with hollandaise made from pastured eggs draped on top. Have we talked about pastured eggs, yet? Some of our diners were mis-quoting it as "pasteurized eggs" which is a totally different thing. A pastured egg comes from a chicken that has no cage or pen. When you see "free range eggs" or "cage free eggs" in the grocery store, that does NOT mean the chicken doesn't live in a cage. ALL commercially raised eggs are from hens kept in cages. Period. Free range chickens just live in BIG cages, with thousands of other chickens, where they have access to the "outside" (ie, a caged area adjacent to the big covered cage where they spend most of the day). Pastured chickens, otherwise known as farm chickens, live the way a chicken naturally does…with its only cage as the farm's boundary fence. It roams as far as it likes during the day, seeking out its entire diet of grass, weeds, seeds, and bugs. The yolks from pastured eggs are dark orange and unspeakably rich, which made our Hollandaise a shocking deep yellow. (Some diners thought we'd added food coloring!)
But that's not all, my friends! To take the Benedict to a level of utter insanity, we added roasted ramps to the plate! Ramps are wild leeks that can be foraged in the forests of the midwest and Eastern seaboard during the spring, and they are the most delicious of ALL the alliums. Shaped like a green onion but with paddle-like leaves, it has a puzzling combination of oniony heat, garlicky depth, and sugary sweetness. There is nothing in all the world like the flavor of a ramp. And the way those flavors melded…the rich, smoky pork, the tangy braised greens, the luxurious flowing egg yolk and hollandaise, and the crisp, pungent, sweet ramps…I'm just telling you, dear reader, it may have been the best thing I've ever tasted. People were licking their plates and moaning. It was indulgent in the most potent sense of the word.
But we can't stop there, for there is no FRANK without dessert. To start with, we made challah…a traditional Jewish egg bread made on the Sabbath with all the extra eggs from the hen house. Some fans noted on my Facebook that this doesn't look like traditional challah…but as with any deeply-engrained food tradition, there are a million right ways and only yours is the best one. Some have another smaller braid going down the center. Some are brushed with egg white and sprinkled with sesame or poppy seeds. But ours was destined for something entirely different…bourbon-soaked French toast, drenched in reduced bourbon and maple syrup, dusted with homemade granola, and served with a coffee gelato so intense we actually churned finely ground coffee right into the ice cream:
And our diners were stuffed. But that's just the menu…lest we forget, FRANK was being filmed for posterity! The host of The Illegal Eater, Steven Page, is most famous for being the former lead singer of the band The Barenaked Ladies. (You remember their biggest hit… "Chickity China the Chinese chicken, you have a drumstick and your brain stops tickin…") Loath to be defined entirely by his past, Steven's new project is touring the country with a new band, and their stuff is downright delightful, so check out his tour dates on his website under the link marked LIVE and check him out when he comes your way! Before he became an unwitting rockstar, though, Steven went to culinary school, and hearing him tell stories of his culinary awakening during his touring era was striking. Steven and the crew came to my house on Saturday to film some of the elements here that go into FRANK, namely the FRANK garden, the processes by which we make our wine, beer, cheese, and charcuterie, and, most importantly, the lovely ladies of the FRANK flock:
What I DIDN'T know is that Steven and I are long lost brothers-from-another-mother. This guy is like me. Or I'm like him. His backyard is full of chickens and a garden. We gabbed about how to rig up plumbing between rain barrels to directly feed the irrigation system in our gardens. Were Steven living in Dallas rather than upstate New York, I have NO doubt we'd be at each others' dinner parties weekly. He was as refreshing as a celebrity can be…genuine, self deprecating, straightforward, unashamedly sentimental for the "good old days" but fully realizing that the life we live now is infinitely better than the days when we were "famous." Unlike most celebs I've worked with, Steven is the exact same person when the camera turns on that he is when there's no camera around. (Rachael Ray is another.)
He was a bit dumbfounded by all the work that goes into FRANK. This isn't an ordinary restaurant. He simply refused to believe that we make our own cheese and wine, and both he and the crew were very eager to experience FRANK after their rainy Saturday afternoon at my house. (I made them bacon white chocolate chip cookies and served them with raw milk from Lucky Layla, and they all seemed to enjoy that nostalgia.)
Any time you combine food with television, things get tricky. Because television takes time to make, and food waits for nobody. When you watch MasterChef, marvel at the fact that the judges are tasting dishes that have been sitting out at room temperature for several hours after they were cooked. But we didn't have that luxury…we had to make sure our 18 guests (Steven among them) had a true FRANK experience, and that means the best food possible. And once we finally got our guests seated at the table, the food began flowing. Despite a bit of extra heat from studio lights, and the fact that we couldn't spin our classic vinyl as loud as normal (any background songs have to be licensed and royalties paid if appearing on TV), FRANK went off without a hitch.
And while we were busy cooking, serving, and making television, our diners were having a genuine FRANK experience, as described by Shirley, a gal who flew in from Virginia to visit FRANK for her birthday: "Hi, Ben. I've had time to get back to Virginia and reflect on the most unusual birthday celebration of my life. I absolutely loved flying down to Dallas to attend FRANK on my birthday day. This experience was one I had only dreamed of doing and it actually happened. The entire "Brunch After Dark" on 5/24/13 was delicious and it was fun to hear all the ways you foraged for and prepared each dish. And just so you know, I did not waste an single black walnut chip. :o) I also ate my first "flower" and it was good! Thank you so much for your hospitality and for being such a delight to be around. Jennie was also so gracious to have us in her loft and to cook some great surprises for us. It was delightful to be in your presence and to eat and fellowship with many others. Still basking in the afterglow of dinner at FRANK. You're just so fun! Hug! Keep that great personality!"
Shirley attended with a couple of FRANK regulars, Frank and Lil Eastman, who are noteworthy poets! They wrote this lovely little poem about the FRANK experience:
A loud beep announces "you've got mail,"
With mouse's help, to it I sail.
Another FRANK event, Ben and Jen hail,
I'll send my reply quickly, without fail.
We always look forward to FRANK.
A lottery draw picks those to dine,
A repast that is deliciously fine.
Freshest ingredients, seasoned simply sublime.
(Oh geez, oh please, I hope they pick mine)
We always look forward to FRANK.
An industrial loft is the place where we all meet,
Near downtown Dallas, the address is discreet.
Eighteen guests, the chefs cordially greet,
Amuse-bouche done, now please take a seat.
We always look forward to FRANK.
We're all seated at a long, looong table,
Reclaimed oak flooring; No, it's not maple.
Ben made it: Yes, he is quite able,
With all those plates, I sure hope it's stable.
We always look forward to FRANK.
The courses are served with clocklike precision,
Their content the two Masterchefs' decision.
Fanciful plating is an artistic vision,
Broiled white bass? Did Ben just go fishin'?
We always look forward to FRANK.
The guests are stuffed, the dinner complete,
Jen and Ben, this was surely a treat!
Now, if I can just lift off this seat,
You will see a miraculous feat!
I always eat too much at FRANK!
It's time to leave; say our goodbyes,
We've all enjoyed gastronomic highs.
I'll waffle on out on my fried chicken thighs,
To wait 'til next time, with hungry sighs.
We always have a great time at FRANK.
Our guests were drifting off home, and the film crew began to pack as if they were leaving. But Jennie and I scrambled to set out a buffet for them, because they had been watching course after course of delicious FRANK food parading beneath their noses all night, and we knew that they had to be starving. They looked at us a little strangely at first.
"No one on our entire tour has set out food for us before," they said.
"Welcome to FRANK!" we beamed, and handed them plates.
An hour later, our communal table was again, for the second time in one night, filled with happy, sated diners. The homemade wine was flowing, and the director turned to us, with what might have just been a little mist in his eyes, and said, "This night was really special. We haven't experienced ANYTHING like this. Thank you."
Steven Page, rockstar that he is, sat there at the table, sipping our Scotch, and chatting casually with Jennie about which are the best music venues in the country, and chatting about the various benefits and drawbacks of different chicken breeds with me, as if we were old friends, sitting on a back porch in the countryside, sharing a jug of moonshine. It's rare enough finding anyone in this world who is truly genuine, much less someone who has survived the ravages of celebrity and remained so.
As always, a big thanks to our diners, without whom FRANK has no purpose. Thanks to Steven for grokking FRANK and your overly-generous praise for what we do. Thanks to the film crew for being the most flexible and cool crew we've ever worked with. Thanks to our AMAZING staff, our servers Chris and Marie, our sous chef Natalie, and our workhorse Evan, who was finally able to dine at the table he has slaved over on many occasions. But most of all, thanks to Jennie Kelley, who boldly shared with me her secret dream of an underground restaurant called FRANK. In a few months, millions of people will be virtually sitting at our table, experiencing FRANK through Steven's eyes. Maybe they will wonder, if only for a brief moment, where their food comes from. Maybe they will remember, far back in the dim past, gathering around a table with family for an evening meal, without television or cell phones or internet, sharing a dinner prepared entirely from scratch, and the power that has to bring people together. Because that is what FRANK is about.
We will keep you posted on airing dates for the Illegal Eater here in the US, so subscribe to my blog near the upper right corner of this page for future updates! Feel free to comment below, and like FRANK on Facebook and follow us on Twitter for larger-than-life tales of wonderful, homespun yummies and dinner parties so epic, they attract Hollywood's attention!
To read more about FRANK, click here for a list of blog posts about our more interesting menus!


text:
Thermal Die Cut Sticker - Salty Fin 4"
Salty Fin 4"
- Regular price
- $5.00
- Regular price
- Sale price
- $5.00
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- per
Returns & Shipping
Returns & Shipping
At Fishpond, our reputation for unmatched quality among those who use our gear is a tremendous source of pride. Items purchased on fishpondusa.com and kept in unused condition may be returned for up to 90 days. Items that are missing tags, are stained or discolored, or otherwise exhibit signs of use are not eligible for return. If the product was purchased from an authorized dealer, please contact them directly for assistance.
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Thermal die cut sticker
Thermal die cut sticker


text:
Models basic aspects of the metadata surrounding list of source roots, such as the classpath. More information in the Javadoc.
Question (arch-overall): Describe the overall architecture. Answer: ClassPathAPIs - The ClassPath APIs provides java classpath like ordered collection of (source) roots with ability to listen on changes and helper methods like finding the file under the roots, returning a path from root to given file. It also provides a registry where projects register their classpaths to make them visible to languages infrastructure. Question (arch-usecases): Describe the main use cases of the new API. Who will use it under what circumstances? What kind of code would typically need to be written to use the module? Answer:The API is widely used by all sorts of IDE modules which need to work with sources. The SPI is intended mainly for (java) platforms and library providers, and project type providers, to declare all of this information.
Question (arch-time): What are the time estimates of the work? Answer:Essentially done.
Question (arch-quality): How will the quality of your code be tested and how are future regressions going to be prevented? Answer:Ought to be covered by unit tests.
Question (arch-where): Where one can find sources for your module? Answer:
The sources for the module are in the Apache Git repositories or in the GitHub repositories.
For many purposes.
is used by
The default answer to this question is:
These modules are required in project.xml:
Question (dep-platform): On which platforms does your module run? Does it run in the same way on each? Answer:Any.
Question (dep-jre): Which version of JRE do you need (1.2, 1.3, 1.4, etc.)? Answer:1.5+.
Question (dep-jrejdk): Do you require the JDK or is the JRE enough? Answer:JRE.
Just a JAR.
Question (deploy-nbm): Can you deploy an NBM via the Update Center? Answer:Yes.
Question (deploy-shared): Do you need to be installed in the shared location only, or in the user directory only, or can your module be installed anywhere? Answer:Anywhere.
Question (deploy-packages): Are packages of your module made inaccessible by not declaring them public? Answer:Yes, only API and SPI packages are exported.
Question (deploy-dependencies): What do other modules need to do to declare a dependency on this one, in addition to or instead of the normal module dependency declaration (e.g. tokens to require)? Answer: Nothing.No I18N issues.
Question (compat-standards): Does the module implement or define any standards? Is the implementation exact or does it deviate somehow? Answer:No.
Question (compat-version): Can your module coexist with earlier and future versions of itself? Can you correctly read all old settings? Will future versions be able to read your current settings? Can you read or politely ignore settings stored by a future version? Answer:No settings.
Question (compat-deprecation): How the introduction of your project influences functionality provided by previous version of the product? Answer:XXX no answer for compat-deprecation
Question (resources-layer): Does your module provide own layer? Does it create any files or folders in it? What it is trying to communicate by that and with which components? Answer:No.
Question (resources-read): Does your module read any resources from layers? For what purpose? Answer:No.
Question (resources-mask): Does your module mask/hide/override any resources provided by other modules in their layers? Answer:No.
Question (resources-preferences): Does your module uses preferences via Preferences API? Does your module use NbPreferences or or regular JDK Preferences ? Does it read, write or both ? Does it share preferences with other modules ? If so, then why ? Answer:XXX no answer for resources-preferences
or any similar technology to find any components to communicate with? Which ones?
Yes, query implementations are found using Lookup as usual.
Question (lookup-register): Do you register anything into lookup for other code to find? Answer:No.
Question (lookup-remove): Do you remove entries of other modules from lookup? Answer:No.
) property?
On a similar note, is there something interesting that you
pass to java.util.logging.Logger
? Or do you observe
what others log?
Question (exec-component): Is execution of your code influenced by any (string) property of any of your components? Answer:No.
Question (exec-ant-tasks): Do you define or register any ant tasks that other can use? Answer:XXX no answer for exec-ant-tasks
Question (exec-classloader): Does your code create its own class loader(s)? Answer:There is support for getting a class loader corresponding to a given classpath, useful e.g. for loading user JavaBeans to introspect. This is not used within the module itself.
Question (exec-reflection): Does your code use Java Reflection to execute other code? Answer:No.
Question (exec-privateaccess): Are you aware of any other parts of the system calling some of your methods by reflection? Answer:No.
Question (exec-process): Do you execute an external process from your module? How do you ensure that the result is the same on different platforms? Do you parse output? Do you depend on result code? Answer:No.
Question (exec-introspection): Does your module use any kind of runtime type information (instanceof
work with java.lang.Class
, etc.)?
Question (exec-threading): What threading models, if any, does your module adhere to? How the project behaves with respect to threading? Answer:Currently each data structure is intended to be thread-safe.
Question (security-policy): Does your functionality require modifications to the standard policy file? Answer:No.
Question (security-grant): Does your code grant additional rights to some other code? Answer:
is granted all permissions.
Question (format-dnd): Which protocols (if any) does your code understand during Drag & Drop? Answer:None.
Question (format-clipboard): Which data flavors (if any) does your code read from or insert to the clipboard (by access to clipboard on means calling methods onjava.awt.datatransfer.Transferable
Question (perf-exit): Does your module run any code on exit? Answer:No.
Question (perf-scale): Which external criteria influence the performance of your program (size of file in editor, number of files in menu, in source directory, etc.) and how well your code scales? Answer:Queries perform linearly in number of implementations, but as usual there will typically be only one or two implementations, e.g. delegating to owner projects.
Currently ClassPath
s keep global file change listeners to permit
roots to be invalidated, and this makes file change events linear in the
number of ClassPath
objects. This area is being studied and will
hopefully be optimized, perhaps reducing overhead to a small constant.
May require explicit support from the Filesystems API to fully optimize.
None known.
Question (perf-mem): How much memory does your component consume? Estimate with a relation to the number of windows, etc. Answer:TBD, but probably little.
Question (perf-wakeup): Does any piece of your code wake up periodically and do something even when the system is otherwise idle (no user interaction)? Answer:No.
Question (perf-progress): Does your module execute any long-running tasks? Answer:No.
Question (perf-huge_dialogs): Does your module contain any dialogs or wizards with a large number of GUI controls such as combo boxes, lists, trees, or text areas? Answer:No.
Question (perf-menus): Does your module use dynamically updated context menus, or context-sensitive actions with complicated and slow enablement logic? Answer:No.
Question (perf-spi): How the performance of the plugged in code will be enforced? Answer:No special provisions.


text:
Natural Mango Flavoring (with other natural flavors) provides excellent fruit flavor without sweetness. Fruit flavoring is an excellent way to add complexity to any beverage or food without the complications and inconsistencies of real fruit. Fruit is bulky and takes up lots of space in brewing vessels. Adding fruit can accelerate fermentation and make the process messy and difficult to control. Starches and proteins in fruit can contribute to haze and cloudiness. Fruit can contain active bacteria. And unfermentable material from fruit can undergo chemical changes in bottled beer, causing undesirable changes in flavor and body as the beverage ages. Methods and products are available to eliminate or ameliorate most of these issues, but substituting fruit flavoring for some or all of the fruit in a recipe is often the best solution.
Recommended Usage | Add fruit flavoring after fermentation, when the dosage level can be assessed against the flavor of the nearly finished beverage. Dose to taste, starting around 0.30% by volume. |


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Episode 111: Yes and Amen
February 4th, 2019 · 11 mins 12 secs
About this Episode
The Dash with Matrilla podcast is for anyone who wants to be mentored, inspired, uplifted, encouraged & motivated to Never give up on living their best Life (above the norm)!
The Podcaster ( Matrilla) is an Educator, Ordained Minister, Radio Personality & Author who uses skilled knowledge, real life experiences, love & unorthodox biblical principles to assit those who are serious about rebuilding & transforming their life after a major setback or lose. The drive behind her passion to help others reposition themselves for greatness, stems from personal experience of having to rebuild her life after a divorce. Losing a business. Bankruptcy & taking care of a terminally ill parent while battling with depression from an over flux of pent up stress. The day God show'd her what it took to Live a Healed, Happy & Whole life from the inside out, was the day she got serious about rebuilding her life to a positive level beyond what society calls normal. It was also the day she made a commitment to wake up everyday expecting to encourage, motivate, inspire & teach others how to live happily & successfully in their own space called LIFE.
Her motto is Never Give up on your Life. Never Give up on your Dreams & Never Give on God. Her Tagline is Smile It's Contagious!
Support The Dash with Matrilla


text:
Google Drive keeps improving as a productivity suite. And yet for reasons unknown, its time-saving PDF management features have gone under the radar — features like scanning documents with your phone and saving them as PDFs without switching out of Google Drive. Here are some of the other underused PDF features in Google Drive.
Save PDFs to Google Drive
Google Chrome's PDF viewer can do much more than just read your PDFs. Like other web browsers, Chrome lets you save web pages as PDFs by right-clicking on the web page, selecting Print… from the menu, and selecting Save as PDF from the Destination drop-down menu.
However, if you're logged into Chrome, you can save PDF files into your Google Drive. To do this, go back to the Print window, click the Destination drop-down, and select Save to Google Drive. This will save you some time from having to go to your Google Drive and manually uploading the file from your local disk.
Convert docs into PDFs
If you have a Google Doc that needs to be sent out as a PDF, you can do that without using any third-party applications. On your doc, go to File > Download as > PDF Document (.pdf).
Google Drive scan and search
On Android devices, you can access a Google Drive app feature that is normally unavailable on iOS devices. Google Drive on Android gives you the option to scan a document with your phone's built-in camera and convert it into a PDF. Once scanned and saved to your drive, the contents of the document are searchable by using Google Drive's search tool. Unfortunately, handwritten documents cannot be detected. Only typewritten text is searchable within Google Drive. This feature is great for scanning and recording receipts, certificates, and signed official forms. To create scanned PDF documents in Google Drive you have to:
- Access the Google Drive app on your Android phone.
- Select the plus (+) button on the screen to create a new project.
- Choose Scan. This will open your phone's camera application.
- Take a picture of your document. From here, you can choose to rescan the page or create another PDF file.
- If you're happy with the scanned document, tap the checkmark button to save it to Google Drive.
Electronically interact with PDFs
While PDFs are compatible across a wide range of platforms, they don't give you the option to edit. Luckily, third-party services like Kami or HelloSign allow you to electronically interact with a PDF document. Kami is a Google Drive extension that enables you to draw, highlight, strikethrough, underline, and add text and comments to a PDF. On the other hand, HelloSign gives you the ability to add check marks and signatures to your PDFs. Consider these add-ons if your business needs to edit PDFs.
Merge PDFs
If you want to combine several PDF documents together, we recommend using PDF Mergy. This is another Chrome add-on that allows you to simply right-click on any selected PDF files within Google Drive and open it by clicking Open with > PDF Mergy. Your selected PDF files will be immediately imported to this third-party application.
You can also rearrange the order of the PDF documents as well as add more files from your drive. Select Merge, if you're satisfied with the changes, then you can either save the new PDF to your local disk or back in your Google Drive.
Google Drive has become a strong cloud-based tool that not only lets you export PDFs but helps you interact with them in various ways with native functions and third-party applications. The next time you have to manage a lot of PDFs, have a go with these underused and underappreciated time-saving features. Want to know more about helpful Google Drive features? Contact us today.


text:
Date Published: May 1, 2020
Publisher: Eiffel Tower Press
What happens when you mix Britain's new prime minister and her secret past; a writer whose new book seems all too real; his former roommate, now a French cultural attaché; and a young gay man who needs to escape from his mother and her abusive boyfriend? Prepare for intrigue as all of their paths converge.
Sat in London, Paris, and Vienna, A Dragonfly's Wing is the new novel by the bestselling author of My Memory Told Me a Secret.
About the Author
Named 2020 Writer of the Year, Jeremy C Bradley-Silverio Donato's debut novel, My Memory Told Me a Secret, reached number 1 on the Hot New Releases chart. Jeremy lives in Paris. He has visited fifty countries and writes wherever he happens to be.
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