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Joined: 24 Jul 2006
Posts: 112
Location: Camp Hill, PA
Posted: Mon Jul 24, 2006 9:29 pm
Post subject: Maltodextrin Blues
I am lucky enough to have married a woman who has allergies to msg and some other flavor enhancers, most notably maltodextrin. Her reactions are not life threatening, but immediate, uncomfortable, inconvenient, and gastrointestinal in nature. I have on several occasions been left in nice restaurants to dine alone while the side effects "took their course", so to speak. As a result, I have to pay special attention to the groceries I buy and ingredients I use to cook my family's meals. I learned to read ingredients lists for almost every prepared food I buy. I suggest you do the same; its not a bad thing to know what you are eating.
My research may be dusty, as we discovered this issue some time ago. But, msg is listed by the fda as a flavor enhancer that is generally recognized as safe. Im not sure exactly what that means, other than it probably is not a toxic substance. Im guessing NutraSweet and Splenda have similar classifications. And as mentioned here previously, some folks dont mind consuming msg. In fact, some folks like to eat it. My local asian grocer sells the stuff in one kilo bags. It is my understanding that if a foodstuff has been processed with msg and is to be sold in the USA, the package containing said foodstuff should identify msg as an ingredient. Several of the ingredients I purchase from my neighborhood asian grocer do not include any English on the labels other than an ingredients list and a label that says no msg.
I havent focused on hydrolyzed vegetable protein before as it has not yet been linked to one of my wifes sudden events. But a quick google tells me that it is a flavor enhancer in savory foods which, as a result of the way it is manufactured, may include up to 20% msg. So this is an instance where one may consume msg in a food which is does not specifically list msg as an ingredient.
Natural flavorings or spices are generally a crap shoot. Many packaged foods list natural flavorings. They could be anything the fda considers natural and of small enough amount to not need to be specifically identified on the list. And sometimes, natural turns out to be a little too natural for my missus. Since ingredient lists are arranged in order of most amount first to least amount last, I look for natural ingredients to be at the tail end of the list. If its in the middle, I leave it in the store.
Maltodextrin is a bigger issue for us. Food companies try to make their goodies taste better. Very evil. Food companies that make fat free or reduced fat products have to remove the yummy ingredients, like fat, and then find a way to make their goodies palatable. Most companies therefore turn to substitutes for normal, more natural ingredients and, you guessed it, they turn to flavor enhancers as well. They recognize that consumers have a preconception that msg is bad, so they turn elsewhere. Im sure there are a bunch of flavor enhancers, but since my wife doesnt clearly have a problem with them, I know very little about them. I can tell you that the presence of maltodextrin is highly prevalent in low fat foods and prepared foods. So low fat mayo, hamburger helper, canned soup stock, and bottled barbeque sauce are not in our pantry.
So, Im curious: are there other folks out there that have issues with flavor enhancers?? Are there other enhancers that enhance a little too well?? Why do people feel so strongly that msg is evil?? Any of my research out to lunch??
I love to eat.
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Guest Erin
Posted: Tue Jan 09, 2007 9:03 pm
Post subject: MSG and other woes
Hi there! Problems with flavor enhancers? You bet.
Last year I started having migraines - horrible, literally blinding headaches that lasted hours and sometimes for several days.
Thankfully, I talked with a very knowledgeable chiropractor about my problem, and he had me pare down my diet significantly. I started out with ONLY
vegetables and fruits, any kind I wanted, and unprepared,
meats which I seasoned with only salt and cooked on my own. I felt
relief. I can't stress that enough for anyone reading this who might be experiencing
Slowly over the next weeks, I added rice, beans, single spices, and other foods extremely low on the allergy list. Through a process of elimination I found I am sensitive to wheat/gluten, eggs, nitrites/nitrates, and - you guessed it -
. Even when I avoid my other triggers, anything MSG-related can send me into a migraine tailspin for days.
Basically, I am allergic to the post-WWII diet, which is full of food additives and other non-food grade ingredients. My husband, who is diabetic, and I have revamped our diet. We eat foods that are as close to their original state as possible. I make fantastic wheat-free and gluten free breads and baked goods, and great desserts free of processed sugar. We eat organic foods as often as possible, and thats not snobbery its for health. We eat a lot of vegetables, beans, fruits, brown rice, and less meat, but we are not ascetics: Many people can't tell we're restricting our diets at all. It
doesn't take much longer to cook wholesome foods, and the best benefit is that I'm nearly headache-free, and my husband and I are healthier, more active, and happier.
Thor - your post is great, and your research is current. The FDA does allow MSG in foods, unfortunately, but has guidelines on its labeling. However, there are many, many names for actual MSG, and many, many
names for additives that contain MSG or produce MSG during processing, as you have noticed. Its important to know what those names are.
Also, MSG is classified as an excito
, so it certainly is toxic.
Check out these websites on MSG, its code names, and how it affects the body. Also,
Natural Cures for Headaches
by Dr. Cass Ingram is a fantastically helpful book that deals with more symptoms than just headaches.
- This distinguishes between natural and processed glutamic acids
- This is well written and lists toxic effects of MSG
- this mentions your friend with seaweed MSG, probably its original origin
- a handy list of what to avoid from the Truth In Labeling site
- NPR on headaches and MSG, as well as other triggers
- Excitotoxins, pregnancy and children dangers; also mentions NutraSweet and artificial sweeteners
Regarding the last website: It is a crime, if you want to know why people think MSG is evil, that the most susceptible victims of MSG are also the most targeted: children. Think of the way candies, snack packs, lunches, and more are advertised, and that they are not just laced but doused and infused with MSG and other unnecessary additives.
Advice for anyone wanting to live a healthier life: If you don't know what an ingredient is, don't buy the product.
I hope this has been helpful! God bless.
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Joined: 31 Dec 2006
Posts: 4
Location: Las Vegas
Posted: Wed Jan 10, 2007 1:22 am
Post subject: MSG in many common food items
Try to find a can of Campbell's Soup without MSG on the label. You'd better be in the mood for tomato soup because nearly all the other favors contain it. If you are a sufferer of the inner ear condition, Menniere's Disease you know that MSG is behind the flare ups that include extreme nausea and lack of balance that can last for several days. Even though MSG is a "natural" substance derived from soy beans, it doesn't mean it's a healthy substance when consumed in the amounts contained in a great many of the foods we tend to think of a "safe" or "healthy".
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Joined: 24 Jul 2006
Posts: 112
Location: Camp Hill, PA
Posted: Thu Feb 01, 2007 9:53 pm
Post subject: MSG Invades Earth
Guest Erin, thanks for the info. Sorry for your luck, although it sounds like you may be a happier person as a result.
My mom-in-law did the migraine thing with aspartame. She even experienced "spotty" vision. It did not look fun. She eventually learned that, not only is she allergic to aspartame, but five or six diet cokes per day is not healthy.
After reviewing some of the info you suggested, I discovered some harbingers of msg that weren't in my current synonym list. Autolyzed yeast, for instance. I also discovered items in my pantry that I had previously ruled msg free that contain some of these substances. My wife has not been bothered by them, but the fact they were there is worrisome. In fact, the significant prevalence of these substances is shocking.
I had been pleased, if not down right excited, to find a can of Cambell's Select Soup, Ham and Bean, that did not clearly contain msg or maltodextrin. It is one of the few cans of soup that do not. However, after checking out the websites you suggested and re-reviewing the ingredient list, I found at least three other forms of msg in those cans of which I was unaware.
I recently bought some canned, organic soups. Since organic food is grown with fewer chemicals, it is also cooked with fewer chemicals. Still, you have to check the labels. Unfortunately, the overwhelming use of vegetables frighten off my children. And the underwhelming depth of flavor bores the adults and brings out the hot sauce. And at almost $3 per can, its a little tough to take. But Im committed to trying a few. Its nice to have a can of soup on hand in case an emergency, hot, 5 minute lunch is mandated.
Our kids are 6, 2 and 8 weeks. We do not yet know if they share my wifes allergy. But, as I think you have found, my family and I seem to be happier and healthier as a result of paying attention to what is in our food, and by cooking with fresh, wholesome ingredients to avoid my wife's allergies. And (this is the fun part), it means that I get to cook.
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Guest Erin
Posted: Mon Apr 09, 2007 7:58 pm
Post subject: Gratitude
Dear Kathy,
Wow, I am interested to learn about another MSG-related malady - It seems there are a
I don't know about! Thank you so much for sharing. You can bet I'll be looking that up soon.
Dear Thor,
I am so glad that my comments were of use to you! I love to be able to help others avoid the experience I've had.
And yes, cooking with flavor
is a challenge. I'm sorry about your experiences with the bland soup! We try to buy organic fresh foods and toss them in with recipes we learn or make up, rather than depending on the tastes of food packagers. (Your comments about your kids and vegetables made me laugh out loud. You might find some ways to 'hide' vegetables, like blended into hummus or bean dip, or diced finely into pasta sauce, or creamed into cheese dips... just for fun.)
Kathy and Thor,
I think you are both right about the
of MSG and MSG-related ingredients in pre-packaged foods. I have no doubt that in small amounts, most people can handle this ingredient. However, when our foods are labeled somewhat deceptively, or at least not clearly, it leaves the American public not only clueless about
they're consuming, but about
how much
of it they're consuming.
Thank you both for your responses. I wish you good eating and great health!
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Posted: Tue Feb 19, 2008 12:23 am
Post subject:
I'm not sure about maltodextrin being a "flavor enhancer." It's basically just a carbohydrate. It's moderately sweet, so in that sense it could be considered a flavor enhancer. Also, apparently the process by which it's manufactured may result in traces of glutamic acid (i.e. free glutamate), but in very low concentrations.
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Joined: 19 Oct 2007
Posts: 1304
Location: central PA
Posted: Thu Mar 20, 2008 5:25 pm
Post subject:
here's what the government approves:
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Posted: Thu Mar 20, 2008 6:11 pm
Post subject:
You are very right. We should read and think about what we are eating. Sorry to hear about your wife. But you should be more careful with what you make. Even if its not serious these things can produce many problems.
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Posted: Fri Jun 06, 2008 3:51 pm
Post subject:
It's hard to live with a person that has allergies. My son can't eat anything that contains the multidophilus 12 candida substance so I must be really careful what I buy. Usually the labels don't say about all the ingredients so I always have to do some research before buying a new product.
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Joined: 24 Jul 2006
Posts: 112
Location: Camp Hill, PA
Posted: Thu Jun 19, 2008 2:13 pm
Post subject: Tolerance
I recently read an all too short discussion lacking informative details that suggested that food allergies are not as prevalent as folks claim. That in fact many alleged food allergies are actually food intolerances. It suggested that true allergies produce serious reactions such as loss of motor control, breathing distress, shock, and risk of dirt nap. It further suggested that issues, such as my wifes described above, ones that involve gastrointestinal malfunction, rashes, or other temporary bodily nuisances, are really intolerances. As for definition: allergies = a direct bodily reaction to a consumed substance; intolerances = a bodys inability to process a consumed substance in a normal fashion. Can anyone offer any insight??
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Joined: 21 Dec 2005
Posts: 108
Posted: Thu Jun 19, 2008 3:38 pm
Post subject: Odd definition of an allergy
Having lived with allergies all my life (thankfully to pollen rather than food) this distinction between an "intolerance" and an "allergy" strikes me as being a bit bogus. From my understanding, one of the hallmarks of an allergy (which is an immune reaction) is a histamine reponse -- which can include rashes, headaches, stomach pains and shortness of breath. However, the severity of the histamine reaction depends on the person and on the amount of allergen encountered. I guess the big question would be -- does the condition go away when the person takes an antihistamine? If so, that sounds like an allergy to me.
There's a good explanation of the chemistry of histamine and anti-histamines here:
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Joined: 07 Jun 2007
Posts: 2
Location: Athens, WV
Posted: Tue Aug 12, 2008 2:33 am
Post subject:
I hadn't been over here for awhile, and I'm glad I saw this thread. Perhaps I can add something about my experience.
I have a corn intolerance (not allergy... my reactions take 24-36 hours to manifest). In the 4+ years I've known about this, when I'm off the corn, I'm a different person. When I get into it, I feel horrible.
Long story short, MSG and maltodextrin are two items that are usually corn derived, so I avoid them like the plague. MSG can hide under many different names like "natural flavors" or "spices". The FDA allows companies to put their "secret ingredients" under these generic names to protect their recipes.
As a general rule (except for well known organic food companies)... if it contains the words "natural flavors", it's a good bet it's corn derived in one way shape or form. For example... on Breyers Ice Cream, "Natural Flavors" means it uses flavor induced from corn alcohol.
Now, if it says "artificial flavors", it's often petroleum based... yes, comes from oil. Really makes one want to eat that stuff, eh?
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Posted: Thu Aug 28, 2008 11:08 am
Post subject:
So maltodextrin is bad for you because of the glutamate in it or because its corn derived?
I just bought some "instant ice tea" with maltodextrin in it. After reading this thread I am a bit concerned.
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Posted: Fri Sep 05, 2008 5:55 pm
Post subject: Food Allergies
I'm so happy I found this site. I'm new to the world of food allergies. I have always had skin reactions like redness and irritation & just figured it was chemical sensitivity to detergents or fabric softeners. After a particularly bad reaction (hives, swelling and difficulty breathing), my husband filled me with antihistamines which releived the symptoms. That was it - I went to the doctor's office for blood tests. Now I know I'm allergic to rye, barley and cultivated oats (among other airborne allergens). My trouble is trying to read between the lines on a food label. Something as innocuous as "flour" can contain barley without saying so. Short of switching to a diet of raw fruits, vegetables and meats, I can't trust what I'm eating. I'll try the slow integration of one grain at a time until I learn what will cause a bad reaction. If anyone here knows how rye, barley or cultivated oats are hidden in foods, I'd appreciate learning that.
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Joined: 26 Oct 2005
Posts: 535
Posted: Tue Sep 16, 2008 3:14 am
Post subject:
Check out this google search:
It appears that if you have a (I hate the word as a medical description, but I'll use it anyway) "normal" immune and endocrine system, maltodextrin poses no problem. BUT, if you have had allergic reactions to various foods, maltodextrin can cause problems because it can be manufactured from various different food sources which you may be allergic to.
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As we age, our risk of developing age-related macular degeneration (AMD), a disease that causes permanent vision loss, increases. Fortunately, a specific formulation of vitamins and minerals named AREDS2 has been shown to slow the progression of this sight-robbing disease.
Contact Complete Vision Care in Leadington to find out how to manage AMD and discuss which supplements can be taken to prevent its rapid progression.
But First, What Is Age-Related Macular Degeneration?
Age-related macular degeneration (AMD) is a serious eye disease that deteriorates central vision and leads to blindness. It affects the functioning of the macula, the part of the retina responsible for the clear, detailed central vision vital for driving, reading and many other aspects of everyday life.
AMD comes in 2 forms: wet and dry.
Approximately 90% of AMD cases are dry AMD, a slower-moving form caused by thinning of the macula. Dry AMD generally progresses slowly over the course of many years or even decades. By the time people notice symptoms like blurred vision, permanent vision loss has already occurred.
The wet form of AMD is significantly more serious than the dry form. It's caused by the growth of new and fragile blood vessels that can leak and damage the macula. The sudden onset of wet AMD can lead to widespread vision loss within hours or days, and requires medical immediate attention.
Unlike dry AMD, wet AMD can often be successfully treated with eye injections.
What Do AREDS2 Supplements Do For Your Eyes?
The AREDS2 formulation is considered an essential part of macular eye health treatment. The combination of lutein, zeaxanthin, vitamins C and E, zinc and copper effectively reduces the risk of AMD progression.
According to the National Eye Institute, AREDS2 supplements can successfully slow down or even stop intermediate AMD progression and reduce the risk of dry AMD from transforming into a more serious wet AMD.
Moreover, AREDS2 slows the appearance and progression of AMD in both eyes, even in situations where only one eye is affected.
A Few More Ways To Protect Your Eyes From Macular Degeneration
While macular degeneration cannot be completely prevented, keeping a healthy weight and blood pressure, not smoking, and wearing sunglasses that block 100% of the sun's harmful UV rays can reduce the risk.
So can consuming foods rich in lutein and zeaxanthin, nutrients typically found in leafy green vegetables, eggs and nuts.
Early diagnosis and treatment of macular degeneration increase your chances of preserving your vision. Unfortunately, by the time AMD becomes symptomatic, vision loss has often occurred. This is why getting routine eye exams to monitor your vision and eye health cannot be overstated.
Seeking an Eye Exam and Eye Care in Leadington?
Whether you're coming in for a routine eye exam or you have a specific concern, such as macular degeneration or another eye disease, our team at Complete Vision Care in Leadington will take the time to listen to your needs and provide you with the best possible care.
Our practice serves patients from Leadington, Webster Groves, Festus, and Farmington, Missouri and surrounding communities.
Q: Why is vitamin E good for your eyes?
A: In addition to slowing the progression of macular degeneration, vitamin E may slow the formation of cataracts. Vitamin E is found in a variety of foods, including vegetable oils, nuts, and leafy green vegetables.
Q: How many people worldwide have macular degeneration?
A: Roughly 200 million people worldwide have macular degeneration, a number projected to rise to 288 million by 2040.


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New York City was transformed into a magical playground this morning when hundreds of thousands of innovative playthings were unveiled at the opening of the 111th American International Toy Fair – the largest toy marketplace ever held in the Western Hemisphere – which took place on February 16-19, 2014.
More than 30,000 play professionals from 100 countries were expected at Toy Fair 2014 to explore a record-breaking 412,000 net square feet of exhibit space at the Jacob K. Javits Convention Center. Upwards of 1,150 toy companies – 285 of which are exhibiting for the very first time – are slated to unveil the year's hottest trends in toys, games and youth entertainment products in front of an estimated 14,000 global buyers.
"New York Toy Fair is the only show in the world that provides the international toy industry with direct access to the tremendous creativity and talent of North American toymakers," said Carter Keithley, President of the Toy Industry Association (TIA), the trade group that owns and operates the show. "The diverse Toy Fair marketplace offers something for everyone – including niche buyers, mass retailers, licensing executives, and many more – all of who consider the show to be a 'must-attend' stop on the global buying circuit."
Toy Fair opened at 10 a.m. with a ribbon-cutting ceremony featuring GRAMMY-winning artist Alicia Keys, co-creator of the interactive children's app, The Journals of Mama Mae & LeeLee. Immediately following the show opener, trade guests surged the exhibit hall and kicked off four, jam-packed days of trend-spotting, networking and order-writing. Playthings ordered at Toy Fair will be appearing in toy stores through the holiday shopping season.
Providing media and trade guests with the inside scoop on which toys will top wish lists this year, TIA experts revealed the biggest trends of 2014 at the annual "Toy Trends Tea" on Monday, February 17. "Larger than life" toys … high-tech RC vehicles …"frightfully fun" playthings … and games that teach important "STEAM" concepts are just a few examples of the trending playthings that will be covered at the talk.
World-class educational seminars were held throughout the show included licensing-focused seminars; global trade and market expansion research presentations; workshops for inventors and designers; and toy safety and compliance forums for manufacturers and retailers. New for Toy Fair 2014 was a free e-tool that extends the marketplace beyond its four-day run, ShopToyFair365, enabling buyers and sellers to connect and conduct business online before, during and after the show.
World Liberty TV, Toy and Gaming team was on hand to cover the show as well as interview some of the vendors debuting their new Toys, see what they had to say.


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I just got back from the interactive track of South by Southwest (SXSW) in Austin – the most amazing conference for all things related to social media. I attended as many sessions as I could but there were dozens of other talks I wish I could have attended. I came back to Phoenix buzzing with ideas.
I attended an interesting session by author/journalist Pernille Tranberg from Copenhagen. She co-authored the book Fake It! Your Guide to Digital Self-Defense. She uses her real name on LinkedIn and Twitter, but she uses fake names on Facebook and for filling out forms online. She has two complete alter egos. Her friends know her fake name on Facebook but she generally doesn't share that information with others.
In a world that pushes of online transparency, her ideas run in the opposite direction. This is a great tactic for people to use who don't want everyone looking them up or if they want to have a private online life that is completely separate from their professional life. Having a fake persona makes it less likely that your boss or prospective boss will be able to find you on Facebook or anywhere else you use your fake name. Additionally, if your fake identity is ever stolen it won't be devastating for you because there are no assets connected to your alter ego.
If you're interested in creating an alter ego for yourself, check out Fake Name Generator. It will give you a name, address, email address, username, password, profession, and even information like height, weight, blood type, and mother's maiden name.
Now, does using a fake name violate the terms of service of social media sites that require you to use your real name or have a policy against one person having multiple accounts? Yes. But if no one reports you, how will they ever know?
I also attended a session on Bullying: Social Media as Problem and Solution which featured Marta Gossage, community manager for Reddit. She spoke about how people are encouraged to use pseudonyms on Reddit and by doing so it allows people to share and connect with people in a way that they don't feel comfortable doing in real life. She said it also reduces the amount of harassment because most people don't know each other in real life and participants on the site are good at enforcing the ideal that they can attack an idea but not the person.
Marta encourages people to use fake names because it's easier to share without fear of judgment when no one knows who you are and because it's easier to delete a fake identity than a real one from the internet. This is particularly true for young people who don't think before they post and may regret the things they post which might affect their ability to get jobs or accepted into college.
I have a friend who maintained two Facebook profiles during law school – one was under her real name that was mostly a placeholder in case a professional contact tried to look her up. The other was under her fake name where she was free to be herself. Knowing what I know about her career plans, it made sense for her to separate her social life from her professional one. (Don't worry – she doesn't do anything bad. She's just a bit of a free spirit in a conservative industry where some might look down on her boisterousness.)
If you want to create a fake persona online, remember what Benjamin Franklin said: "Three can keep a secret, if two of them are dead." Be careful to only share your fake identity with people who will keep it private.
You can connect with me via Twitter, Google+, Facebook, YouTube, and LinkedIn, or you can email me.
Please visit my homepage for more information about Carter Law Firm.


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Sometimes you want to monitor the performance of an app but you don't have access to the source code. For example, Microsoft Azure provides a Marketplace of third-party web apps you can configure and run on your own site. Ideally, telemetry – code that lets you monitor how your live app is performing and being used – should be integrated into your code and tested, configured, and deployed along with your application. But you can't do that if you don't have write access to the source code of the application. Fortunately, Application Insights provides a way to monitor an app without rebuilding or redeploying it.
As an example, we'll use Orchard CMS, a .NET based CMS system that allows users to create blogs and personal websites. It's available from the Azure online store. Today, I will demonstrate how to enable Application Insights on an Orchard CMS site created through the Azure portal.
Deploy an Orchard CMS website through portal
To deploy a new Orchard CMS site through the Azure Portal, select + New –> Web + Mobile –> Marketplace. You will then be brought to the marketplace blade for Web + Mobile where Orchard CMS is available under Blogs + CMS.
Notice in the process of deploying the Orchard CMS site though the Azure Portal you are not asked to provide source code. Simply provide a URL then select your preferred service plan and pricing tier.
After hitting the Create button, our new Orchard CMS website will be created in seconds! We already have basic monitoring, showing requests per second, because we created our new website through the Azure Portal. That's very nice, but we definitely want more telemetry.
Enable Application Insights
To enable Application Insights, go to the blade for your website –> Tools –> Performance monitoring.
At this point a new blade will show up for Performance Monitoring. Select "Click here to collect insights into the performance of your .NET applications." –> Application Insights –> {Name of your web application}. Your web app will appear on the Application Insights blade under "Resources for this website shown below."
Now you are able to access much more data, like, Server Response Time, Server Requests and Failed Requests.
Without having access to the source code you may be uncertain of all the resources your application is depended on. With Application Insights you can see dependencies, how often they occur, and their duration. You can also search for specific requests, exceptions and more!
You can get performance, basic usage and diagnostic information for your Azure Web App by selecting the Application Insights extension, without the need to change the source code or redeploy the app. If you have access to the source code, we also recommend you add the Application Insights SDK and redeploy in order to gather richer usage and custom telemetry. Additionally for Orchard CMS there is already an Orchard plugin available that will enable Application Insights for your application.


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JACKSONVILLE — Gov.-elect Rick Scott seems to be on two jobs tours at the same time.
One resembles many of the events on his eight-month campaign for office: public events with photo ops and, on Tuesday, a question-and-answer session with a Jacksonville company's employees.
The other takes place behind closed doors. There, dozens of business interests get exclusive access to ask Florida's incoming governor for more tax money to spend, less taxes to pay and fewer regulations to obey.
Scott shrugged off questions about the second private meeting with business executives in two days. He is on a five-day, 10-city listening tour as he prepares to take office Jan. 4.
"People are not as receptive to talking" in front of media, Scott said. "If there's a lot of people, people don't talk as much."
Ben Wilcox of Common Cause, a nonprofit consumer advocate, said an open meeting would let the public see Scott at work.
"It would give the public more confidence if they knew what was being discussed," Wilcox said.
Scott said the public can ask questions at other events. He pointed to a "town hall" he held at the Flightstar Services hangar Tuesday. The international airplane maintenance company moved its morning break so roughly 300 nonunion workers on duty could ask questions.
"People can ask me any question they want," Scott said.
When a reporter asked later for specifics from the private meeting with executives, Scott spoke in generalities, saying they want "fair" regulations and tax incentives to bring more jobs to the state.
Tucker Morrison, Flightstar's executive vice president, agreed that it was better to keep media out of the meeting.
"The room wouldn't accommodate it," Morrison said, referring to about 10 reporters who attended the public question-and-answer session with the company's workers.
"We were trying to have an intimate setting," Morrison said. "He went around the room and gave everyone three to five minutes. I don't think you can do that in a larger room and have it feel as personal."
Some of the companies in the private meeting Tuesday included Lockheed Martin, Boeing and Medtronic, a maker of artificial heart valves and other medical devices.
On Monday, Scott met with defense contractors located near Eglin Air Force Base in the Panhandle.
Wednesday, Scott is scheduled to meet with 14 executives and business groups in North Florida. Later, the media are invited to join him on a tour of a Lake City manufacturing company and a walking tour of the city's downtown. He'll visit the Port of Miami in the afternoon.
Scott's tour is being paid for by some of the same industries asking him for business-friendly changes.
Groups such as the Florida Chamber of Commerce and National Federation of Independent Businesses are raising money from members and giving it to Florida's Foundation, a nonprofit that operates programs such as Gov. Charlie Crist's Fitness Challenge and the Florida Hurricane Relief Fund.
Scott said he would probably release the individual contributions.
"I doubt it's an issue," Scott said. "I don't know why we wouldn't."
Scott compared the jobs tour to his eight-month campaign for governor, saying that, generally, the issues were the same.
The public events during the first two days of the jobs tour have had a campaign feel.
In Flightstar's hangar, his advance team played country music before Scott arrived. The stage was decorated with video screens displaying, "Let's Get to Work," his campaign slogan.
Wearing cowboy boots for an event later in the day in Highlands County, Scott took eight questions from the Jacksonville workers. Scott steered most of his answers back to his top goal: job creation.
"You cannot fix public safety, you cannot fix public education, you can't do the right thing in health care unless people have jobs," Scott said. "We can't all become dependent on the government. There's not enough money."
But given one opportunity to help Florida's economy, Scott hired a California-based production company, Intuitive Technology Solutions, to help stage the jobs tour events and film segments for his transition website.
"I like Florida companies," Scott said when asked about the hiring decision. "Be patient."
Source: http://www.tampabay.com/news/business/corporate/rick-scotts-jobs-tour-has-a-public-and-private-face/1138695
Visit our airport system websites


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New Smurfs In The Village! Sony Pictures Animation Announces Additional Cast For SMURFS: THE LOST VILLAGE
Culver City, CA – Sony Pictures Animation today announced the addition of three new cast for the lineup of talent in the next Smurf adventure Smurfs: The Lost Village, hitting theaters March 31, 2017.
Joining the already announced Demi Lovato as Smurfette, Rainn Wilson as Gargamel and Mandy Patinkin as Papa Smurf will be: triple Emmy nominee Jack McBrayer (30 Rock, Wreck-It Ralph) as the sweet, awkward and honest-to-a-fault Clumsy, who's forever trying his best and missing the mark; Danny Pudi (Community) as book smart and geek proud Brainy, who's long on knowledge, but short on inter-Smurf-onal skills; and Joe Manganiello (True Blood, Magic Mike) as the strong and super-positive Hefty, a loyal dynamo struggling with his hero complex.
The newest entry in the Columbia Pictures movie franchise that has grossed more than $900 million globally, Smurfs: The Lost Village is set for a worldwide release on March 31, 2017. The fully-animated return to the tone and style of the beloved comic book creations of Peyo is directed by Kelly Asbury (Shrek 2, Gnomeo & Juliet), produced by Jordan Kerner (Charlotte's Web, The Smurfs), co-produced by Mary Ellen Bauder (Hotel Transylvania), and executive produced by Raja Gosnell and Ben Waisbren.
It seems to Smurfette that everyone else in the Village has a purpose — Papa Smurf (leading), Baker Smurf (baking), even Grouchy Smurf (grouching) — except for her. So what's the only girl in the village to do? Go in search of hers, of course! When she accidentally crosses paths with a mysterious creature that takes off into the Enchanted Forest, she follows, and sets off into the uncharted and strictly forbidden woods. Joined by her brothers Brainy, Hefty and Clumsy — and with the evil wizard Gargamel shadowing their every step — Team Smurf undertakes a wild journey full of action, danger and discovery, setting them on a course that leads to the biggest mystery in Smurf history!
Based on the characters and works of PEYO.
SMURF, and all Smurfs characters: ©Peyo. All Rights Reserved. "Smurf" and "The Smurfs" are registered trademarks of STUDIO PEYO
Sony Pictures Animation produces a variety of animated and family entertainment for audiences around the world. The studio is following its worldwide comedy hits—the record-breaking monster comedies Hotel Transylvania and Hotel Transylvania 2, the hybrid live action/animated blockbusters The Smurfs and The Smurfs 2, and the mouth-watering Cloudy with a Chance of Meatballs movies—with the fully animated reboot Smurfs: The Lost Village in March 2017; the inspirational story The Lamb in December 2017; and an animated Spider-Man feature from the minds of directors Chris Miller and Phil Lord in Summer 2018. The studio, in conjunction with Aardman Animations, has produced two critically acclaimed feature films: the CG-animated family comedy Arthur Christmas; and the Academy Award®-nominated stop-frame animated high-seas adventure, The Pirates! Band of Misfits. In 2007, Surf's Up also received an Academy Award® nomination for Best Animated Feature Film. The division—whose first feature film Open Season led to a very successful movie franchise, including the upcoming Open Season: Scared Silly in Spring 2016—turned 10 in 2012. Sony Pictures Animation is a division of the Sony Pictures Motion Pictures Group.
• Website: http://www.sonypicturesanimation.com/
• Facebook: https://www.facebook.com/SONYPicturesAnimation/
• Twitter: http://twitter.com/sonyanimation
• Tumblr: http://sonyanimation.tumblr.com/
• YouTube: http://www.youtube.com/user/SonyAnimation
About Sony Pictures Entertainment
Sony Pictures Entertainment (SPE) is a subsidiary of Sony Entertainment Inc., a subsidiary of Tokyo-based Sony Corporation. SPE's global operations encompass motion picture production, acquisition and distribution; television production, acquisition and distribution; television networks; digital content creation and distribution; operation of studio facilities; and development of new entertainment products, services and technologies. For additional information, go to http://www.sonypictures.com.
About The Smurfs
The story of the Smurfs - a property created by Peyo - started in 1958 with the creation of comic books which were later brought to both the big and small screen. Over the years, the little blue characters haven't just limited themselves to the page and the screen. They have inspired records and CDs that have sold millions of copies, entire collections of figurines and toys, and many more products. In all, more than 3,000 derived products have been produced and leading brands and companies have spread their messages worldwide with the help of the Smurfs. A multitude of new projects appear regularly, thus making the success of the Smurfs planetary!
About Lafig Belgium S.A.
Lafig Belgium is the owner of the rights to produce audio-visual works based on the Smurf universe and of the Smurf worldwide licensing rights (together with IMPS). Lafig Belgium is controlled by the heirs of Pierre Culliford, better known under his pseudonym Peyo, the author/creator of the Smurfs. For 50 years, the Culliford family has controlled the Smurf characters and all licenses worldwide.


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26863 Boulder Crest Drive, Valencia, CA, 91381 – Valencia CA Real Estate
Active Listing – MLS#SR14063930
Listing Price: $1,199,000 – Standard Sale – Valencia Westridge
Listing Date: 03/29/2014
Some of the best of Valencia CA real estate! Upgraded 5 + 5, 4125 sqft pool home on 26863 Boulder Crest Drive, Valencia, CA, 91381 in the Valencia CA area of Valencia Westridge. One of the loveliest and most sought after areas of all the Santa Clarita homes for sale, the home is located on a culdesac street of Valencia Westridge in the Emerald tract. This beautiful pool home is located in the hills area surrounding Santa Clarita. Valencia Westridge homes for sale in Santa Clarita are close to the Golden State Freeway, shopping, Valencia Town Center and excellent schools. See below for school information – one of the many reasons to purchase Valencia Westridge real estate.
This floor plan for 26863 Boulder Crest Drive, Valencia, CA, 91381 is the Plan Three of the Emerald tract floor plans . To view this upgraded home or any home for sale in Santa Clarita, please call or text Pia Soper, Realty Executives 661 645 5556
Welcome Home to this Exquisite, Executive, Entertainers Dream Property! This Westridge Pool Home has an adorable court yard in the front and wonderful foliage all around the property to create a sweet haven of living space. Waterfalls that cascade into the pool, a greenbelt that creates privacy in the back yard, and a mini kitchen with a bar-b-cue this is really what Southern California living is all about. The moment you walk through the front door to beautiful tile work, warm and inviting colors, high ceilings and a magnificent architecturally designed entry way, you will fall in love with both the inside and outside of this fantastic property. It has an open floor plan with views of the Santa Clarita Valley from almost every room in the house. As if five bedrooms and five bathrooms is not enough, this gorgeous home also comes with a loft space, a music room (or office), a master retreat, a butlers pantry and walk in pantry and ample amount of storage space throughout the home. Third car garage is converted into a work space with a tool bench and cabinetry. Walking distance to the club house, pool, spa, tennis courts, parks, schools, and close to shopping, restaurants, and public transportation, this home is Santa Clarita living at its finest!
26863 Boulder Crest Drive, Valencia, CA, 91381 – Characteristics
Orig. List Price: | $1,199,000 |
Price Per Sqft: | $290.39 |
County: | Los Angeles |
Property Type: | Single Family Residence (D) |
Bedrooms: | 5 |
Bath(F,T,H,Q): | 5,0,0,0 |
Sqft (Src): | 4,129 (Assessor's Data) |
Ac/LotSqft (Src): | 0.202/8,792 (A) |
Area: | VWES – Valencia Westridge |
Cross Street: | Shadow Rock Lane/Boulder Crest |
Map Book: | |
Year Built: | 2004 |
Listing courtesy of Kristine Fine, Re/Max of Valencia.
Schools for 26863 Boulder Crest Drive, Valencia, CA, 91381
26863 Boulder Crest Drive, Valencia, CA, 91381 schools are West Ranch High School, Oak Hills Elementary school and Rancho Pico Junior High School. Click here for more information about Santa Clarita CA schools.
For other homes for sale like 26863 Boulder Crest Drive, Valencia, CA, 91381 please visit homes for sale near Oak Hills Elementary School
For full information and photographs of 26863 Boulder Crest Drive Valencia CA 91381
Please add 26863 Boulder Crest Drive, Valencia, CA, 91381 as the home you are making an enquiry about for faster response time. If you would like us to call please add your phone number. If you would like an evaluation of your Valencia home please contact me below.
To view the home at 26863 Boulder Crest Drive, Valencia, CA, 91381 please text or call Pia Soper, Realty Executives Valencia 661 645 5556
[idx-listings linkid="324194″ count="10″ showlargerphotos="true"]
Author: Pia Soper
Source: Pia Soper
Article Title: 26863 Boulder Crest Drive. Valencia, 91381 – SR14063930


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CANTO I - The Trystyng One winter night, at half-past nine, Cold, tired, and cross, and muddy, I had come home, too late to dine, And supper, with cigars and wine, Was waiting in the study. There was a strangeness in the room, And Something white and wavy Was standing near me in the gloom— I took it for the carpet-broom Left by that careless slavey. But presently the Thing began To shiver and to sneeze: On which I said "Come, come, my man! That's a most inconsiderate plan. Less noise there, if you please!" "I've caught a cold," the Thing replies, "Out there upon the landing." I turned to look in some surprise, And there, before my very eyes, A little Ghost was standing! He trembled when he caught my eye, And got behind a chair. "How came you here," I said, "and why? I never saw a thing so shy. Come out! Don't shiver there!" He said "I'd gladly tell you how, And also tell you why; But" (here he gave a little bow) "You're in so bad a temper now, You'd think it all a lie. "And as to being in a fright, Allow me to remark That Ghosts have just as good a right In every way, to fear the light, As Men to fear the dark." "No plea," said I, "can well excuse Such cowardice in you: For Ghosts can visit when they choose, Whereas we Humans ca'n't refuse To grant the interview." He said "A flutter of alarm Is not unnatural, is it? I really feared you meant some harm: But, now I see that you are calm, Let me explain my visit. "Houses are classed, I beg to state, According to the number Of Ghosts that they accommodate: (The Tenant merely counts as weight, With Coals and other lumber). "This is a 'one-ghost' house, and you When you arrived last summer, May have remarked a Spectre who Was doing all that Ghosts can do To welcome the new-comer. "In Villas this is always done— However cheaply rented: For, though of course there's less of fun When there is only room for one, Ghosts have to be contented. "That Spectre left you on the Third— Since then you've not been haunted: For, as he never sent us word, 'Twas quite by accident we heard That any one was wanted. "A Spectre has first choice, by right, In filling up a vacancy; Then Phantom, Goblin, Elf, and Sprite— If all these fail them, they invite The nicest Ghoul that they can see. "The Spectres said the place was low, And that you kept bad wine: So, as a Phantom had to go, And I was first, of course, you know, I couldn't well decline." "No doubt," said I, "they settled who Was fittest to be sent Yet still to choose a brat like you, To haunt a man of forty-two, Was no great compliment!" "I'm not so young, Sir," he replied, "As you might think. The fact is, In caverns by the water-side, And other places that I've tried, I've had a lot of practice: "But I have never taken yet A strict domestic part, And in my flurry I forget The Five Good Rules of Etiquette We have to know by heart." My sympathies were warming fast Towards the little fellow: He was so utterly aghast At having found a Man at last, And looked so scared and yellow. "At least," I said, "I'm glad to find A Ghost is not a dumb thing! But pray sit down: you'll feel inclined (If, like myself, you have not dined) To take a snack of something: "Though, certainly, you don't appear A thing to offer food to! And then I shall be glad to hear— If you will say them loud and clear— The Rules that you allude to." "Thanks! You shall hear them by and by. This is a piece of luck!" "What may I offer you?" said I. "Well, since you are so kind, I'll try A little bit of duck. "One slice! And may I ask you for Another drop of gravy?" I sat and looked at him in awe, For certainly I never saw A thing so white and wavy. And still he seemed to grow more white, More vapoury, and wavier— Seen in the dim and flickering light, As he proceeded to recite His "Maxims of Behaviour."
CANTO II - Hys Fyve Rules "My First—but don't suppose," he said, "I'm setting you a riddle— Is—if your Victim be in bed, Don't touch the curtains at his head, But take them in the middle, "And wave them slowly in and out, While drawing them asunder; And in a minute's time, no doubt, He'll raise his head and look about With eyes of wrath and wonder. "And here you must on no pretence Make the first observation. Wait for the Victim to commence: No Ghost of any common sense Begins a conversation. "If he should say 'How came you here?' (The way that you began, Sir,) In such a case your course is clear— 'On the bat's back, my little dear!' Is the appropriate answer. "If after this he says no more, You'd best perhaps curtail your Exertions—go and shake the door, And then, if he begins to snore, You'll know the thing's a failure. "By day, if he should be alone— At home or on a walk— You merely give a hollow groan, To indicate the kind of tone In which you mean to talk. "But if you find him with his friends, The thing is rather harder. In such a case success depends On picking up some candle-ends, Or butter, in the larder. "With this you make a kind of slide (It answers best with suet), On which you must contrive to glide, And swing yourself from side to side— One soon learns how to do it. "The Second tells us what is right In ceremonious calls:— 'First burn a blue or crimson light' (A thing I quite forgot to-night), 'Then scratch the door or walls.'" I said "You'll visit here no more, If you attempt the Guy. I'll have no bonfires on my floor— And, as for scratching at the door, I'd like to see you try!" "The Third was written to protect The interests of the Victim, And tells us, as I recollect, To treat him with a grave respect, And not to contradict him." "That's plain," said I, "as Tare and Tret, To any comprehension: I only wish some Ghosts I've met Would not so constantly forget The maxim that you mention!" "Perhaps," he said, "you first transgressed The laws of hospitality: All Ghosts instinctively detest The Man that fails to treat his guest With proper cordiality. "If you address a Ghost as 'Thing!' Or strike him with a hatchet, He is permitted by the King To drop all formal parleying— And then you're sure to catch it! "The Fourth prohibits trespassing Where other Ghosts are quartered: And those convicted of the thing (Unless when pardoned by the King) Must instantly be slaughtered. "That simply means 'be cut up small': Ghosts soon unite anew. The process scarcely hurts at all— Not more than when you 're what you call 'Cut up' by a Review. "The Fifth is one you may prefer That I should quote entire:— The King must be addressed as 'Sir.' This, from a simple courtier, Is all the Laws require: "But, should you wish to do the thing With out-and-out politeness, Accost him as 'My Goblin King! And always use, in answering, The phrase 'Your Royal Whiteness!' "I'm getting rather hoarse, I fear, After so much reciting: So, if you don't object, my dear, We'll try a glass of bitter beer— I think it looks inviting."
CANTO III - Scarmoges "And did you really walk," said I, "On such a wretched night? I always fancied Ghosts could fly— If not exactly in the sky, Yet at a fairish height." "It's very well," said he, "for Kings To soar above the earth: But Phantoms often find that wings— Like many other pleasant things— Cost more than they are worth. "Spectres of course are rich, and so Can buy them from the Elves: But we prefer to keep below— They're stupid company, you know, For any but themselves: "For, though they claim to be exempt From pride, they treat a Phantom As something quite beneath contempt— Just as no Turkey ever dreamt Of noticing a Bantam." "They seem too proud," said I, "to go To houses such as mine. Pray, how did they contrive to know So quickly that 'the place was low,' And that I 'kept bad wine'?" "Inspector Kobold came to you—" The little Ghost began. Here I broke in—"Inspector who? Inspecting Ghosts is something new! Explain yourself, my man!" "His name is Kobold," said my guest: "One of the Spectre order: You'll very often see him dressed In a yellow gown, a crimson vest, And a night-cap with a border. "He tried the Brocken business first, But caught a sort of chill; So came to England to be nursed, And here it took the form of thirst, Which he complains of still. "Port-wine, he says, when rich and sound, Warms his old bones like nectar: And as the inns, where it is found, Are his especial hunting-ground, We call him the Inn-Spectre." I bore it—bore it like a man— This agonizing witticism! And nothing could be sweeter than My temper, till the Ghost began Some most provoking criticism. "Cooks need not be indulged in waste; Yet still you'd better teach them Dishes should have some sort of taste. Pray, why are all the cruets placed Where nobody can reach them? "That man of yours will never earn His living as a waiter! Is that queer thing supposed to burn? (It's far too dismal a concern To call a Moderator). "The duck was tender, but the peas Were very much too old: And just remember, if you please, The next time you have toasted cheese, Don't let them send it cold. "You'd find the bread improved, I think, By getting better flour: And have you anything to drink That looks a little less like ink, And isn't quite so sour?" Then, peering round with curious eyes, He muttered "Goodness gracious!" And so went on to criticise— "Your room's an inconvenient size: It's neither snug nor spacious. "That narrow window, I expect, Serves but to let the dusk in—" "But please," said I, "to recollect 'Twas fashioned by an architect Who pinned his faith on Ruskin!" "I don't care who he was, Sir, or On whom he pinned his faith! Constructed by whatever law, So poor a job I never saw, As I'm a living Wraith! "What a re-markable cigar! How much are they a dozen?" I growled "No matter what they are! You're getting as familiar As if you were my cousin! "Now that's a thing I will not stand, And so I tell you flat." "Aha," said he, "we're getting grand!" (Taking a bottle in his hand) "I'll soon arrange for that!" And here he took a careful aim, And gaily cried "Here goes!" I tried to dodge it as it came, But somehow caught it, all the same, Exactly on my nose. And I remember nothing more That I can clearly fix, Till I was sitting on the floor, Repeating "Two and five are four, But five and two are six." What really passed I never learned, Nor guessed: I only know That, when at last my sense returned, The lamp, neglected, dimly burned— The fire was getting low— Through driving mists I seemed to see A Thing that smirked and smiled: And found that he was giving me A lesson in Biography, As if I were a child.
CANTO IV - Hys Nouryture "Oh, when I was a little Ghost, A merry time had we! Each seated on his favourite post, We chumped and chawed the buttered toast They gave us for our tea." "That story is in print!" I cried. "Don't say it's not, because It's known as well as Bradshaw's Guide!" (The Ghost uneasily replied He hardly thought it was). "It's not in Nursery Rhymes? And yet I almost think it is— 'Three little Ghosteses' were set 'On posteses,' you know, and ate Their 'buttered toasteses.' "I have the book; so if you doubt it—" I turned to search the shelf. "Don't stir!" he cried. "We'll do without it: I now remember all about it; I wrote the thing myself. "It came out in a 'Monthly,' or At least my agent said it did: Some literary swell, who saw It, thought it seemed adapted for The Magazine he edited. "My father was a Brownie, Sir; My mother was a Fairy. The notion had occurred to her, The children would be happier, If they were taught to vary. "The notion soon became a craze; And, when it once began, she Brought us all out in different ways— One was a Pixy, two were Fays, Another was a Banshee; "The Fetch and Kelpie went to school And gave a lot of trouble; Next came a Poltergeist and Ghoul, And then two Trolls (which broke the rule), A Goblin, and a Double— "(If that's a snuff-box on the shelf," He added with a yawn, "I'll take a pinch)—next came an Elf, And then a Phantom (that's myself), And last, a Leprechaun. "One day, some Spectres chanced to call, Dressed in the usual white: I stood and watched them in the hall, And couldn't make them out at all, They seemed so strange a sight. "I wondered what on earth they were, That looked all head and sack; But Mother told me not to stare, And then she twitched me by the hair, And punched me in the back. "Since then I've often wished that I Had been a Spectre born. But what's the use?" (He heaved a sigh.) "They are the ghost-nobility, And look on us with scorn. "My phantom-life was soon begun: When I was barely six, I went out with an older one— And just at first I thought it fun, And learned a lot of tricks. "I've haunted dungeons, castles, towers— Wherever I was sent: I've often sat and howled for hours, Drenched to the skin with driving showers, Upon a battlement. "It's quite old-fashioned now to groan When you begin to speak: This is the newest thing in tone—" And here (it chilled me to the bone) He gave an awful squeak. "Perhaps," he added, "to your ear That sounds an easy thing? Try it yourself, my little dear! It took me something like a year, With constant practising. "And when you've learned to squeak, my man, And caught the double sob, You're pretty much where you began: Just try and gibber if you can! That's something like a job! "I've tried it, and can only say I'm sure you couldn't do it, e- ven if you practised night and day, Unless you have a turn that way, And natural ingenuity. "Shakspeare I think it is who treats Of Ghosts, in days of old, Who 'gibbered in the Roman streets,' Dressed, if you recollect, in sheets— They must have found it cold. "I've often spent ten pounds on stuff, In dressing as a Double; But, though it answers as a puff, It never has effect enough To make it worth the trouble. "Long bills soon quenched the little thirst I had for being funny. The setting-up is always worst: Such heaps of things you want at first, One must be made of money! "For instance, take a Haunted Tower, With skull, cross-bones, and sheet; Blue lights to burn (say) two an hour, Condensing lens of extra power, And set of chains complete: "What with the things you have to hire— The fitting on the robe— And testing all the coloured fire— The outfit of itself would tire The patience of a Job! "And then they're so fastidious, The Haunted-House Committee: I've often known them make a fuss Because a Ghost was French, or Russ, Or even from the City! "Some dialects are objected to— For one, the Irish brogue is: And then, for all you have to do, One pound a week they offer you, And find yourself in Bogies!"
CANTO V - Byckerment "Don't they consult the 'Victims,' though?" I said. "They should, by rights, Give them a chance—because, you know, The tastes of people differ so, Especially in Sprites." The Phantom shook his head and smiled. "Consult them? Not a bit! 'Twould be a job to drive one wild, To satisfy one single child— There'd be no end to it!" "Of course you can't leave children free," Said I, "to pick and choose: But, in the case of men like me, I think 'Mine Host' might fairly be Allowed to state his views." He said "It really wouldn't pay— Folk are so full of fancies. We visit for a single day, And whether then we go, or stay, Depends on circumstances. "And, though we don't consult 'Mine Host' Before the thing's arranged, Still, if he often quits his post, Or is not a well-mannered Ghost, Then you can have him changed. "But if the host's a man like you— I mean a man of sense; And if the house is not too new—" "Why, what has that," said I, "to do With Ghost's convenience?" "A new house does not suit, you know— It's such a job to trim it: But, after twenty years or so, The wainscotings begin to go, So twenty is the limit." "To trim" was not a phrase I could Remember having heard: "Perhaps," I said, "you'll be so good As tell me what is understood Exactly by that word?" "It means the loosening all the doors," The Ghost replied, and laughed: "It means the drilling holes by scores In all the skirting-boards and floors, To make a thorough draught. "You'll sometimes find that one or two Are all you really need To let the wind come whistling through— But here there'll be a lot to do!" I faintly gasped "Indeed! "If I'd been rather later, I'll Be bound," I added, trying (Most unsuccessfully) to smile, "You'd have been busy all this while, Trimming and beautifying?" "Why, no," said he; "perhaps I should Have stayed another minute— But still no Ghost, that's any good, Without an introduction would Have ventured to begin it. "The proper thing, as you were late, Was certainly to go: But, with the roads in such a state, I got the Knight-Mayor's leave to wait For half an hour or so." "Who's the Knight-Mayor?" I cried. Instead Of answering my question, "Well, if you don't know that," he said, "Either you never go to bed, Or you've a grand digestion! "He goes about and sits on folk That eat too much at night: His duties are to pinch, and poke, And squeeze them till they nearly choke." (I said "It serves them right!") "And folk who sup on things like these—" He muttered, "eggs and bacon— Lobster—and duck—and toasted cheese— If they don't get an awful squeeze, I'm very much mistaken! "He is immensely fat, and so Well suits the occupation: In point of fact, if you must know, We used to call him years ago, The Mayor and Corporation! "The day he was elected Mayor I know that every Sprite meant To vote for me, but did not dare— He was so frantic with despair And furious with excitement. "When it was over, for a whim, He ran to tell the King; And being the reverse of slim, A two-mile trot was not for him A very easy thing. "So, to reward him for his run (As it was baking hot, And he was over twenty stone), The King proceeded, half in fun, To knight him on the spot." "'Twas a great liberty to take!" (I fired up like a rocket). "He did it just for punning's sake: 'The man,' says Johnson, 'that would make A pun, would pick a pocket!'" "A man," said he, "is not a King." I argued for a while, And did my best to prove the thing— The Phantom merely listening With a contemptuous smile. At last, when, breath and patience spent, I had recourse to smoking— "Your aim," he said, "is excellent: But—when you call it argument— Of course you're only joking?" Stung by his cold and snaky eye, I roused myself at length To say "At least I do defy The veriest sceptic to deny That union is strength!" "That's true enough," said he, "yet stay—" I listened in all meekness— "Union is strength, I'm bound to say; In fact, the thing's as clear as day; But onions are a weakness."
CANTO VI - Dyscomfyture As one who strives a hill to climb, Who never climbed before: Who finds it, in a little time, Grow every moment less sublime, And votes the thing a bore: Yet, having once begun to try, Dares not desert his quest, But, climbing, ever keeps his eye On one small hut against the sky Wherein he hopes to rest: Who climbs till nerve and force are spent, With many a puff and pant: Who still, as rises the ascent, In language grows more violent, Although in breath more scant: Who, climbing, gains at length the place That crowns the upward track. And, entering with unsteady pace, Receives a buffet in the face That lands him on his back: And feels himself, like one in sleep, Glide swiftly down again, A helpless weight, from steep to steep, Till, with a headlong giddy sweep, He drops upon the plain— So I, that had resolved to bring Conviction to a ghost, And found it quite a different thing From any human arguing, Yet dared not quit my post But, keeping still the end in view To which I hoped to come, I strove to prove the matter true By putting everything I knew Into an axiom: Commencing every single phrase With 'therefore' or 'because,' I blindly reeled, a hundred ways, About the syllogistic maze, Unconscious where I was. Quoth he "That's regular clap-trap: Don't bluster any more. Now do be cool and take a nap! Such a ridiculous old chap Was never seen before! "You're like a man I used to meet, Who got one day so furious In arguing, the simple heat Scorched both his slippers off his feet!" I said "That's very curious!" "Well, it is curious, I agree, And sounds perhaps like fibs: But still it's true as true can be— As sure as your name's Tibbs," said he. I said "My name's not Tibbs." "Not Tibbs!" he cried—his tone became A shade or two less hearty— "Why, no," said I. "My proper name Is Tibbets—" "Tibbets?" "Aye, the same." "Why, then YOU'RE NOT THE PARTY!" With that he struck the board a blow That shivered half the glasses. "Why couldn't you have told me so Three quarters of an hour ago, You prince of all the asses? "To walk four miles through mud and rain, To spend the night in smoking, And then to find that it's in vain— And I've to do it all again— It's really too provoking! "Don't talk!" he cried, as I began To mutter some excuse. "Who can have patience with a man That's got no more discretion than An idiotic goose? "To keep me waiting here, instead Of telling me at once That this was not the house!" he said. "There, that'll do—be off to bed! Don't gape like that, you dunce!" "It's very fine to throw the blame On me in such a fashion! Why didn't you enquire my name The very minute that you came?" I answered in a passion. "Of course it worries you a bit To come so far on foot— But how was I to blame for it?" "Well, well!" said he. "I must admit That isn't badly put. "And certainly you've given me The best of wine and victual— Excuse my violence," said he, "But accidents like this, you see, They put one out a little. "'Twas my fault after all, I find— Shake hands, old Turnip-top!" The name was hardly to my mind, But, as no doubt he meant it kind, I let the matter drop. "Good-night, old Turnip-top, good-night! When I am gone, perhaps They'll send you some inferior Sprite, Who'll keep you in a constant fright And spoil your soundest naps. "Tell him you'll stand no sort of trick; Then, if he leers and chuckles, You just be handy with a stick (Mind that it's pretty hard and thick) And rap him on the knuckles! "Then carelessly remark 'Old coon! Perhaps you're not aware That, if you don't behave, you'll soon Be chuckling to another tune— And so you'd best take care!' "That's the right way to cure a Sprite Of such like goings-on— But gracious me! It's getting light! Good-night, old Turnip-top, good-night!" A nod, and he was gone.
CANTO VII - Sad Souvenaunce "What's this?" I pondered. "Have I slept? Or can I have been drinking?" But soon a gentler feeling crept Upon me, and I sat and wept An hour or so, like winking. "No need for Bones to hurry so!" I sobbed. "In fact, I doubt If it was worth his while to go— And who is Tibbs, I'd like to know, To make such work about? "If Tibbs is anything like me, It's possible," I said, "He won't be over-pleased to be Dropped in upon at half-past three, After he's snug in bed. "And if Bones plagues him anyhow— Squeaking and all the rest of it, As he was doing here just now— I prophesy there'll be a row, And Tibbs will have the best of it!" Then, as my tears could never bring The friendly Phantom back, It seemed to me the proper thing To mix another glass, and sing The following Coronach. 'And art thou gone, beloved Ghost? Best of Familiars! p. 56Nay then, farewell, my duckling roast, Farewell, farewell, my tea and toast, My meerschaum and cigars! The hues of life are dull and gray, The sweets of life insipid, When thou, my charmer, art away— Old Brick, or rather, let me say, Old Parallelepiped!' Instead of singing Verse the Third, I ceased—abruptly, rather: But, after such a splendid word I felt that it would be absurd To try it any farther. So with a yawn I went my way To seek the welcome downy, And slept, and dreamed till break of day Of Poltergeist and Fetch and Fay And Leprechaun and Brownie! For years I've not been visited By any kind of Sprite; p. 57Yet still they echo in my head, Those parting words, so kindly said, "Old Turnip-top, good-night!"
Featured in our selection of Poems for Children and Halloween Stories for Children.
If you enjoyed this poem, you might also like reading about Louisa May Alcott's friendly ghost: Our Little Ghost.
Return to the Lewis Carroll library , or . . . Read the next poem; The Hunting of the Snark


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Monsieur Robert, as he was sometimes called, died on August 22, and with him an era ended. Robert Treboux was an elderly Frenchman who ran Le Veau d'Or, New York's most venerable outpost of la cuisine classique, which defined fine dining for decades in the U.S. and abroad. The canons of French cookery, handed down from Marie-Antoine Carême to Auguste Escoffier to Fernand Point and Paul Bocuse, were a universal language of gastronomy, at least for rich people. From Salt Lake City to Saigon, if you wanted to have a classy meal, you could expect escargot, blanquette de veau, tripes a la mode de caen, and a plentiful flow of butter-enriched sauces.
That's all over now, and Monsieur Robert's death is an opportune moment to look back on it. I miss it. I think we are the worse for its loss. And the reasons are social, rather than culinary.
(MORE: Gastrocrats Beware: Luxury Foods Aren't Worth It)
French food had an international influence in the 20th century for several reasons, all of which are defunct. It was commonly agreed to be the best food in the world. France, as an imperial power, was exporting its culture around the globe. And trained French chefs, who bore the same relation to gastronomy as Shaolin monks do to kung fu, were ceded taste-making authority nearly every place they landed. The prime example of this in the U.S. was the international tasting area at the 1939 World's Fair in New York City, where the star was the French Pavilion. It was so popular, in fact, that its chef, Henri Soule, moved Le Pavillon to a permanent location on 55th Street, where it became the epicenter of haute cuisine in America. Later Soule left and opened Lutèce, which then itself became the epicenter of haute cuisine in America. Treboux was the last of the direct disciples of Soule; he was a waiter, rather than a chef, but his immersion in Soule's ethic, passed on to him by his masters in France, was carried forward to Le Veau d'Or, where it was lovingly embalmed for half a century. Even today, you can go there — and hardly anyplace else — for a dinner of vichysoisse, foies de volaille sauce madère (chicken livers in madeira sauce) and crème caramel or floating island for dessert.
Of course, this antique version of French food passed out of fashion decades ago. As early as the 1960s, a new generation of French chefs were perfecting the tiny portions stranded at the center of big white plates known as "nouvelle cuisine," the progenitors of today's annoyingly overmeticulous — to me, anyway — tweezer food. Nouvelle cuisine was not just a change in style; it was a class difference as well. The old cuisine, even in its grandest form, was essentially an elaboration or elevation of home cooking: the so-called cuisine bourgeoise that was the cornerstone of all French cuisine. A Lyonnaise workingman or Norman housewife might not have been stuffing their chickens with foie gras or truffles, but the basic flavors of their fare — butter, wine, roasted or sautéed meats, long braised stews — constituted what we might call French comfort food. Nouvelle cuisine was the plumber's son who, thanks to his father's success, wears a Halston suit and speaks with the accents of Exeter and Harvard.
(MORE: Eat It or Else! The New Culture of Culinary Coercion)
Le Veau d'Or was a throwback to that earlier, homier food and, as such, the last bastion of celebrating ordinary, Western middle-class food. We don't really see that any more. We will eat the street food of Mexico or Thailand, but in America, as in France or England or Spain, the food that elicits the greatest admiration is food the likes of which have never been produced in anyone's home. Which is fine; it makes perfect sense in economic terms. Why would you pay hundreds of dollars unless there was some special added value? And to be fair, the great gastronomes of mid-century wouldn't have been happy with a leg of lamb or cassoulet such as you might see in a rustic bistro or inn. But I believe that in those days it was a matter of degree, rather than of difference.
So, a little old man who ran a stuffy restaurant in Manhattan is dead. But an era has died with him, and I'm sorry to see it go. In the end, history makes relics of us all. But some changes are for the worse.


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La Gleize is located in the heart of the northern part of the Belgian Ardennes. The December 44 Museum is housed in an historic building in the center of the village. It is dedicated entirely to the Battle of the Bulge, also known as the Ardennes Offensive.
When one thinks about the Battle of the Bulge, it is inevitably about the heroism of the American troops while surrounded at Bastogne. But from the German's point of view, the big push and main effort had to be concentrated in the northern Ardennes forests. Bastogne was only a secondary matter that was to be bypassed without delay, like other resisting forces.
The spearhead of the offensive thus rested on 1.SS Panzer-Division Leibstandarte Adolf Hitler in which the legendary commander, Obersturmbannführer Jochen Peiper command a regiment. Literally "bodyguard division of Adolf Hitler", abbreviated LSSAH or LAH it was one of the elite Waffen-SS units. It held the dual role of protection unit of the Führer and a combat unit. Members of the LSSAH are ingloriously known to have participated in numerous atrocities and war crimes. In particular, its name is associated with the Baugnez-Malmedy massacre.
Surrounded by American forces at La Gleize, 800 survivors of the 1st Panzer SS lead by Peiper fled on Christmas Eve, leaving behind 135 armored vehicles including the 69 tons King Tiger which still stands in front of the museum. It is this failure that is considered today as the principal cause of Germany's defeat in the Battle of the Ardennes.
It is often said that if the Americans won the Battle of the Bulge at Bastogne, the Germans lost it at La Gleize.
In 1944 the church crypt provided shelter for civilians, and cellars throughout the village sheltered families, occupying SS troops and US prisoners alike during the American bombardment. Peiper allegedly had one of his grenadiers shot for desertion against one of the walls of the church.
The church sustained severe damage during the battle and lost its tower. It was rebuilt in 1951. Directly opposite the church, on the other side of the village square is the December 1944 Museum.
The museum accurately recounts these tragic events and offers the visitors a chance to see one of the most important collections in Europe. The impressive quantity of material was found for the most part in the surroundings of La Gleize.