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October 18, 2013: State Bar Association's International Section to Host Meeting in Vietnam on Building Global Partnerships
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October 18, 2013: State Bar Association's International Section to Host Meeting in Vietnam on Building Global Partnerships
October 18, 2013: State Bar Association's International Section to Host Meeting in Vietnam on Building Global Partnerships
The International Section of the New York State Bar Association will meet in Hanoi, Vietnam, later this month to discuss partnership opportunities as Asia adopts a greater global presence in commerce, banking and legal affairs.
Glenn G. Fox of New York City (Baker & McKenzie), chair of the International Section, said the relationship between the United States and Vietnam represents a model for how law firms and corporations can interact in the new global marketplace.
"This meeting in Vietnam represents a remarkable opportunity for our two countries to benefit from an exchange of ideas on how to bridge our respective legal and regulatory cultures," he said. "The rule of law plays a vital role in all aspects of international relations, including employment issues, sale of goods, investments, courts, banking, debt collection, energy and project development."
Among the invited speakers are David Shear, United States ambassador to Vietnam; James R. Silkenat, president of the American Bar Association; David M. Schraver, president of the New York State Bar Association; Hon. Ha Hung Cuong, minister of justice of Vietnam; Hon. Francis H. Jardeleza, solicitor general of the Republic of the Philippines; and an international array of experts representing government, the legal community, the international trade community and higher education.
Program co-chairs are William H. Schrag of New York (Thompson Hine) and Eduardo Ramos-Gomez of Singapore (Duane Morris).
The meeting, to be held Oct. 23-26 at the InterContinental Hanoi Westlake in Hanoi, will feature plenary sessions on the rule of law and nonlawyer ownership of law firms.
Participating attorneys, who are eligible for up to 18.5 Continuing Legal Education credits, can select among three program tracks: corporate, litigation/arbitration and general law.
Each track will feature panels specifically geared toward the respective subject areas.
For more information, visit:
The New York State Bar Association's International Section has more than 2,000 members and more than 60 chapters around the world concentrating in all aspects of international law.
The New York State Bar Association, with 76,000 members, is the largest voluntary state bar association in the country. It was founded in 1876.
: Mark Mahoney
Associate Director, Media Services & Public Affairs
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The Silent Hill HD Collection is just a few short weeks away, so to help tide you over until its January 24 release, here's a bunch of screenshots! For the unfamiliar, the HD Collection brings together Silent Hill 2 and 3, in HD, and with new voice work. There's also full cheevo/trophy support, for those of you who like showing off your nerd cred to the world.
If the first three months are any indication, 2012 could easily beat last year's comparably paltry offering of horror games. Head past the jump for a bunch of screenshots, if you dare.

subset: commoncrawl


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BBC Look North presenters Harry Gration and Amy Garcia got on their bike to raise more than £125,000 for Sport Relief.
The pair completed a 'Tour de Yorkshire' on a tandem, spending eight days riding the Yorkshire stages of the Tour de France.
They battled driving rain and high winds during the 250-mile challenge, which ended at the English Institute of Sport in Sheffield. The pair was welcomed by the Sheffield Steelers ice hockey team.
Harry, who suffered severe back pain in the latter stages, said: "It's been amazing, and is something I never thought I would achieve. There have been highs and lows, but it's been exhilarating and exciting too."
Amy said: "It's been incredibly hard work, but I've loved every minute and the crowds and the money they have given make it all worthwhile."
A photo gallery can be seen at www.facebook.com/BBCLookNorthYorkshire.


text: Hi, after some announcements on pkgsrc-bulk, I have implemented the patch that changes the way the report locations are specified. See http://mail-index.netbsd.org/tech-pkg/2005/12/05/0002.html for my original mail about it. The changes of this patch are: 1. It introduces a BULK_BUILD_ID, which is taken from the configuration file at the first start and saved into a file. Later it is used for creating the report directory. In the past, the use of timestamps for this kind of directory hasn't been consistent. 2. The REPORTS_URL, REPORTS_DIR, REPORT_BASEDIR, REPORT_HTML_FILE and REPORT_TXT_FILE replace the variables FTP, FTPHOST and FTPURL, with slightly different semantics. After all, I think the new scheme is easier to understand. (At least the meaning of the variables is documented in the example build.conf file.) 3. The filename of the text/plain report has changed from pkgsrc-results-${BUILDDATE}.txt to ${REPORT_TXT_FILE}, which is just "report.txt" by default. It is saved in the report directory. 4. In the post-build program, the shell command to get the main configuration file variables has been rewritten for easier readability. The check_config_vars shell function provides the values for the REPORT* variables from the FTP* variables. After the branch of 2006Q2, the FTP* variables will make the bulk build abort if they are still defined. (The last sentence is not implemented yet.) 5. The post-build program has been made more robust by adding error checking for some calls to chdir(). The patch is available at: ftp://ftp.NetBSD.org/pub/pkgsrc/misc/rillig/bulk.patch Roland


text:
Thame Neighbourhood Plan
Thame Neighbourhood Plan
The Thame Neighbourhood Plan was formally made part of the council's development plan by South Oxfordshire District Council on 18 July 2013. This follows the positive outcome of the referendum held in May 2013, where over 76% of those who voted were in favour of the plan. The formal decision statement as required under Neighbourhood Planning Regulations is included in the key documents set out below:
- Final Thame Neighbourhood Plan - March 2013 (334.9 KB) (incorporating the changes set out in the Decision Statement)
- Examiner's report (233.0 KB)
- Decision statement (41.5 KB) (updated July 2013)
- Summary schedule of responses (67.4 KB)
- South Oxfordshire District Council Basic Conditions statement (22.2 KB)
- Thame Neighbourhood Plan Delivery Strategy (1.0 MB) (November 2012)
Referendum results
The plan was approved by an examiner. After reviewing the recommendations, we decided that it could move forward to a referendum, which took place on Thursday 2 May 2013. The referendum was successful. You can view the results on the council's Thame Neighbourhood Plan Referendum website which gives information such as voter breakdown and what the referendum question was.
Last reviewed: 11 - 04 - 2017


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The production of "The Music Man" at the IU Auditorium is the best musical that I've ever seen there. The sets are really lovely, imaginative, varied and beautifully lighted. There's a fourteen piece orchestra to fully realize the nuances Meredith Wilson's score. The staging and choreography are by Susan Stroman and it is wonderfully creative with plenty of action. The dance sequences are thrillingly executed and simply build from their own internal dramatic logic. In the initial scene on the train the actors' motions were so neatly worked out that for a moment of two I really thought the Auditorium was moving. "Seventy-six Trombones" builds into a full Fourth of July spectacular. There's plenty of energy throughout, though the show doesn't slight its quieter and more tender moments either. This production of "The Music Man" has a great cast of fine dancers and actors. Diction and the sound are so good that I understood words and phrases that I'd never heard before.
Albert Parker was perfect as the grumpy Mayor Shinn. He was nicely paired with Corey Elias as his culture crazed wife. Joseph Torello, Bert Rodriguez, Steven Wilde and Joaquin Stevens did full justice to their rolls as the feuding school board members that the Music Man unites in barbershop harmonies.
"The Music Man's" lady librarian Marion was beautifully sung by Carolann Sanita. Sometimes she was a little too prominent in the mix but the artistry of her singing and the tenderness of her acting was delightful. Pam Feicht was just right as her tough Irish mother and Joshua Siegel was a hit as her lisping younger brother Winthrop.
Gerritt Vandermeer as Professor Harold Hill was every bit the slick salesman, fully capable of selling his musical dreams even to those tough Iowans. In addition he brought a touch of thoughtful wistfulness that added depth and meaning to his character. The only thing that anyone could legitimately hold against Torello is that he's a Purdue graduate.
It was a real pleasure to see a familiar show come to the stage in a fresh new production that respects our memories of the original and adds new delights.
"The Music Man" at the IU Auditorium plays just one more performance, tonight at eight.


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Tag Archives: London
"Tea Time"
"London Warning Signs, No.3"
"London Warning Signs, No.2"
"London Warning Signs, No. 1"
"Tunnel Vision" – Hornbeam bower, Privy Garden, Hampton Court Palace
"S-Curve" – The Regent's Canal under the A40 Westway, London
"Switchback" – Millennium Bridge, London, England
"Mind The Step"
"Happy Canada Day!" – Bronze maple leaf emblem on the doors of Canada House, Trafalgar Square, London, England
"Thanks London; It's Been A Blur"
Slow-Motion Video Remix:
"I Think It's This Way" – Getting lost in the Hampton Court Palace Maze with @Diana_Carreiro
I took a video of the whole adventure, which I can safely say is the second most famous timelapse film in which Diana Carreiro has been featured. (Here is her MOST famous one.)
"Taking the Regent's Canal to Camden Town"
"The Original 'W' " – Christopher Wren's St Paul's Cathedral, London
"All About The Benjamins"
"Nevermore" – Up-close and personal with a Tower of London raven
"Boxed-In" – Serpentine Pavilion 2016 by @BjarkeIngels, Kensington Gardens, London
"Hello London"


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"I got the results for a pelvic ultrasound today and they have found i have polycystic ovaries. Right Ovary = 14.9cc (is that big?) with 17follicles Left Ovary = 8.9cc with 12 follicules QS -> Is it normal to have so many little cyst..."
Are you sure you want to delete your ?
You will no longer be able to add new data to this tracker.


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Why Did the Gaijin Cross the Pond?: A Tokyo Travelogue Week 3
Why Did the Gaijin Cross the Pond?: A Tokyo Travelogue Week 2
Under way.After an eventful first week our little merry band of pirates went our separate ways for the most of the weekend. Damian, Tyo, and I doing our own things, while Nelson went to a "jazz festival" that he said wasn't very jazzy (apparently they don't really know what that means in these parts). Three of us did get on a train on Sunday and make it down Roppongi, though, an area where I have several dinner reservations and the area contains a few places that were on my personal to-do list. After disembarking from the train we wandered for a bit before I started to steer the group to the Hard Rock Café. Smaller than its counterparts in other places, the Tokyo Hard Rock has a gift shop that's in a separate building you pass on the way to the main bar further down the same drive way. There was a small selection of gifts right inside the entrance to the café, enough selection for me to grab what I wanted to. The walls were lined with all the things you'd expect at one of these. A couple guitars from notable musicians (Eric Clapton, Prince, Cheap Trick, Nikki Six) along with articles of clothing worn by musicians as well as signed drum heads, portraits, and album sleeves. Having done what we came to do in short order, we left and wandered some more. We passed a place called the Pizzakaya that was of interest to Sara, but when we passed by they were closed (it was 3:30 and they opened at 5). Requiring sustenance more immediately than an hour and a half, we made our way to the sublevel of a high rise looking for the advertised restaurant section. After much searching and even more turning up of noses we found a suitable place for lunch; I was NOT going to eat at a faux American diner while in Tokyo, regardless of how hungry or how close the proximity. One thing this trip has taught me about dining in Tokyo is never settle. There's always another option just around the corner. And so there was. Not even 20 more minutes of wandering yielded results. A top notch tonkatsu purveyor offering 3 different cuts of pork in as many different levels of quality. Damian and I went right for the throat, going for their top-of-the-line Berkshire hog loin, while Nelson went for the tenderloin. We got what we paid for. The loin chops were an inch thick and the 2 pieces of tenderloin on Nelsons plate were essentially the whole tenderloin cut in half. Served with all the usual suspects, but even those were well above average. The miso soup was wonderful with nameko mushrooms, the plate of pickled napa cabbage was outstanding, and the dressing for the shredded cabbage was vibrant and well balanced. We had a couple appetizers before that, and they too were exceptional. The service was also worth mentioning. With some command of English, the female service staff were all decked out in the same chef's whites as the cooks and cut a striking visual as well as being a nice thematic touch. Butagumi was well worth the wait to find it and was still being talked about the next day, and into the next week. Bill paid, out the door, wandering some more. I was hoping to walk off lunch and be hungry enough to hit the Pizzakaya before we headed back to Shinjuku-ku, but no such luck. Those were some thick-ass pork chops, and a lot of food all together. With reservations at Nobu, omae XEX (the Morimoto restaurant in Tokyo), and Sushi Bar Yasuda all in Roppongi as well I'll have my chance to return. Yasuda only offers 2 different tasting menus so that might be our opportunity if that falls short or we get out early and decide to hit one of the local bars. After the tonkatsu we quickly ran out of steam and headed back to our respective hovels. Monday morning class was fun and brought a new experience in butchering, cleaning, and making nigiri of a whole cuttlefish that was about 18 inches long from tip of the head to the tip of the longest tentacles with a good 4-5 inch diameter body. I've cleaned whole squid before, the kind we use for calamari in the States, but this was much more difficult. More peeling, and cleaning, and trimming involved to get the desired outcome. I'm also starting to see improvement in my nigiri technique. A couple points that were vexing me have been figured out. We continued with our hosomaki practice, and I'm doing quite well in that arena. After class no one wanted to come out and play so we all went home once again to rest up for the week to come. I did laundry. Yay. Something was brought up in Roppongi that we all agreed would be a great idea but we needed to figure out the logistics. Nelson wanted to go to Osaka, the street food capital of Japan, for the weekend. The problem was, this coming Sunday we have class, as well as the following 3 Sundays. Our 8 week class schedule is 4 weeks of 5 days, and 4 weeks of 6 days. The added Sundays being for "Japanese Cuisine Lessons", intended to add more value to the curriculum and break the monotony of rice and fish. With all the other reservations I already had it looked like it was going to be difficult to make that a reality. But once I got home and looked at my calendar and shuffled some things around I came up with a solid plan that might actually work. So on the weekend of October 9-11 we will hopefully be in Osaka. I was thinking even before I made it out here that I would want to go out there too, so hell-fuckin-yeah! There's tons of yakitori here in Tokyo but not much okonomiyaki, takoyaki, or yakisoba. Osaka is the place to go for those, and I love all of them, so I'm all in. Tuesday was yet another rain day, and so was Wednesday, but I wasn't about to let it keep me in by that then. I pretty much got drenched to the bone (umbrellas only help so much) but it was worth it. I wandered Shinjuku solo that day after class. Damian was going to head back in to join me but the rain started coming down harder after he got back to his pad so he thought better of it. While I was wandering from covered area to covered area the intensity of the downpour fluctuated wildly. It would lighten up every few minutes and I would seize that opportunity to run to the next covered or semi-covered area. It was during one of these upticks that I just happened to duck into an alcove with several advertisements for dining establishments. In particular were 2 different yakitori spots. One on level 2 and one on B1 level (Basement). Kushi No Kura on B1 looked the most promising so I headed down. The young man at the host stand spoke VERY limited and broken English but he was eager to provide great service so we found ways to communicate using a combination of my limited and broken Japanese, his almost equally bad English, pointing, and gestures. I got a variety platter of sashimi, a variety platter of yakitori, and a grilled atka mackerel. I had never heard of that particular fish before, but it was a variety of mackerel, chances were pretty good it wasn't going to suck. It did not. The standard blue Japanese mackerel is much richer, but the atka was pretty tasty. The sashimi platter was beautifully put together and had some very unique elements. Hotate scallop sliced and presented with thin slices of lemon between each piece, a pile of scallion in the center, pristine buri belly slices, skinned octopus tentacle disks with the suckers lined up at the bottom, Suzuki slices, and salmon with garnishes that included sakura cut shaved carrot, the usual suspects of shredded carrot, obah and shredded daikon, and an inch and a half long chunk of fresh wasabi root leaning up against a mini grater at one side of the plate. An ingenious touch that made the experience interactive as well as attractive and tasty. The yakitori spread was pretty good, but lacked the wow factor of the sashimi. Tsukune, thigh, heart, skin, and wing served with as many different miso based condiments for dipping as well as a large chunk of cabbage with its own dipping sauce. All told it was a good experience and I am extremely happy I did not just hunker down in my apartment and wait for the rain to pass. Speaking of mackerel, in class this week one of our main focuses was silver-skinned fish. Namely saba mackerel, kohada, salmon, and more aji mackerel. Starting from whole fish on all of them and making nigiri with them at the end of the process. We also touched on cuttlefish again and sweet shrimp, or amaebi. My lunches this week have been awesome, as the classes are set up to get butchery done early, in 1st and second period, so you can make your lunch out of the choice cuts and use the rest for nigiri practice in 3rd period. I learned a few new tricks and presentation methods. We started playing with the brûlée torch too, as these types of fatty fish are good for giving them another layer of flavor and texture in this way, applying the flame to the finished nigiri or roll. Dinner on Thursday consisted of a couple stops. Damian and I wandered Shinjuku yet again searching for something interesting and new grottoes to explore. We hit an udon place as a starter. They had a novel way of ordering that utilized a list of the dishes they offer just outside the front door and on the wall next to the door is a vending machine-style ticket delivery system. You figure out what you want and how much that comes to, drop the money in the machine, punch in the corresponding buttons, and the device spits out your order in ticket form that you then take into the establishment and hand to the person behind the counter right by the front door. It's a speedy system (so long as there are no gaijin who can't read the menu, requiring assistance and mucking up the gears) and I imagine it's pretty economical for the outlet as they don't really need servers, as much as just a runner. They seat a total of 12 people, so at peak hours like lunch time turning tables quickly is priority both for the guests with limited time for lunch break and for the business that wants to get as many heads through the door as possible. Unfortunately, the food was lack-luster. The broth was a bit flaccid and the toppings were languishing in it for an indeterminate amount of time. The noodles were good though, so at least they got that part right. For part 2 of dinner we decided to see what was in the main Shinjuku train station, a small city within a city. Levels 7 and 8 are the dining levels, and there are quite a few options to choose from ranging from traditional Japanese, family dining, sushi, noodles, yakiniku, Italian, an oyster bar and the place we selected. Boucherie touts itself as "French Yakiniku" specializing in wagyu beef. With a grill in the center of every table, a partially bilingual menu of Japanese and a little English that contains mostly French food, and a service staff that speaks next to no English, it felt a little disjointed from the onset, but we soldiered through it hoping for a payoff. We both ordered a variety platter of meats, each coming with several different cuts of fatty bovine goodness from various parts of the animal, as well as a plate of veggies to roll across the grill and a house made charcuterie platter. The charcuterie was surprisingly good, with smoked beef tongue, large chunks of bacon, duck breast, genoa salami, pate, rillettes, pickles and whole grain mustard. The only disappointing part of that plate were the baguette croutons the rillettes were served on. They had a texture like they were 3 days old, stale and flabby. The grill was WAY too cold to effectively sear the thin slices of meat we got on our variety platters before they were cooked through, so we had to try to get some color on the meat while not letting it overcook. A daunting challenge with a shitty grill. With some high points and a few glaring low points, it was an interesting meal, at least. At the end of it we admired their spirit of trying to marry French bistro cuisine with Japanese yakiniku, but if you can't pull it together in such a way as to make sure the seams aren't showing the two should probably remain mutually exclusive. Then came Friday night, crashing in like a wrecking ball. I had a ton of crap to haul back to the apartment after school so I did that as well as getting a load of school uniforms and whites washed before heading back out to meet up with Nelson, Tyo, Damian, and 2 of the Japanese students from class. It was a memorable night. We all met at a 24 hour fish joint that grills and fries anything you might want and there is a gas grill on each table as well for an interactive touch. A few of the things we ate were maguro kama (tuna collar), karaage (boneless batter fried chicken bits), and tsukune (skewered chicken meatballs). By the time I arrived, after some searching due to a miscommunication between the maps in our chosen messenger and Google maps, the rest of the crew were under way and starting to get red-faced already. After I got a couple beers in me to catch up, we headed out in search of whatever the night might bring. Nelson was looking for women, but he always is. At 22 it's not surprising. After a bit of wandering Damian cut out at this point, saying he wanted to drop his backpack off at home and that he would catch up later. One of our Japanese friends acted like he knew where to go to quell Nelson's nearly incessant yammering about meeting some girls, but we wandered in circles for nearly an hour it seemed, back-tracking and circumnavigating Shinjuku until we found ourselves in the "entertainment district". Most other cities would call this the "red light district". After giving up he asked a guy on a street corner wearing an expensive suit where we should go. Suit guy then made a couple calls and escorted us to a bar. I had no idea what was in store next, but I had a strong feeling that I knew where this was headed. We were led to a hostess bar. It felt very much like a high-end strip club, but there was no stage and the girls were not dancing. Rather, they serve you drinks, mostly bottle service, and the girls sit with you and just chat, rotating new girls in every 15 minutes or so. The girls all have the same feel and personality types you would expect of strippers in the States, but they serve you drinks, keeping your glass full for you the whole time, and watering down your liquor the whole time to keep you from getting too plastered as to keep you there as long as possible. All for an hourly fee on top of the inflated cost of the bottles. As soon as we figured out that little detail we paid and left. Screw that noise. We were getting hungry again anyway. As we poured back out into the street and started once again searching for the next destination our hapless navigator announced that he had to retire for the evening. I was a bit relieved by this. His bumbling and cluelessness where wearing very thin with me. We landed in a super cramped, nearly claustrophobic yakitori place where the seating is so tightly packed there is no room for the servers to maneuver and the guests are inches away from being back to back with each other. There was a stunningly beautiful Japanese woman sitting alone at the end of the counter that sat 5, and there were 4 of us left, so Nelson naturally made a bee-line for the seat next to her. While he chatted her up and our remaining native Japanese classmate helped translate for them as far as he could, Tyo and I enjoyed some conversation about food, sake, and the culinary business. After we had our fill and Nelson wasn't getting anywhere beyond pleasant chatter with the woman at the end of the counter we once again hit the streets. On top of Nelson's blathering about finding girls he also mentioned finding a karaoke bar more than once. So that was the next destination. Now that our cross-eyed guide was out of the picture our pathways to what we were looking for were much less aimless and far more direct. On the way we were accosted at every turn by guys trying to attract our attention to whatever they had to sell. Nelson fell for more than a few of them. Myself coming from an area where a not insignificant portion of the population prides themselves on their "hustling" skills, I know a bullshit peddler when I see one, so I just stood back and let him learn, while being sure to keep an eye on the situation so he didn't get taken. I found the situation amusing, it was amazing to me how many times he got sucked into a conversation with one of them. He is a wide-eyed 22 year old and not a jaded 40 year-old, though. No matter how well traveled he is that fact still remains. We finally got to our destination, a karaoke joint with a unique approach. You bring a group of people and rent a room by the hour with a TV screen and an impressive list of songs to choose from and everyone takes turns. The rooms are pretty private and you figure out the order yourself. No waiting for a DJ to get to your song and call your name. There was a call button to get the servers to bring more drinks, and you were left to your own devices. Our Japanese ambassador set it all up for us, renting the room for 2 hours. It was… interesting. By the end of that 2 hours it was getting very late and we all started parting ways. First our guide, then Tyo, Nelson and I walked a ways together until it was at the point where Tyo had to break off, and then Nelson and I parted ways on the walk back to our beds. It was 4am by the time I got back. I locked up, put my phone on its charger, and passed the fuck out. We had plans for Kappabashi the following day, with a meet-up time at 1pm at a bridge that the four of us have to pass on our way to school each day. The convergence point on all of our routes. Nelson didn't make it. He sent us a message saying so. After I sent out a group message to see who was still in and getting an affirmative reply from Damian, Nelson replied with: "No chance for me sorry guys" "I'm fucked" To which Damian replied, "Ha! Useless" And I replied also with, "You're way too young to let a hangover do you in." So it was just Damian and myself headed to the "kitchen town" section of Tokyo, and all the promise it held for shiny and sharp things. And that's where I will pick up next time.
Why Did the Gaijin Cross the Pond?: A Tokyo Travelogue Week 1
Why Did the Gaijin Cross the Pond?: A Tokyo Travelogue
This is going to be long-winded and self-indulgent, but please bear with me. It's going somewhere, I promise.Coming up in the food industry in the late 90's every cook and chef I worked with was in love with sushi. Once I got past the initial aversion to raw fish I also contracted this fascination. They all looked at it with great reverence for the art-form, and there was a mystique surrounding it. An ethereal glow that seemed impenetrable to western cooks. It was too involved, too disciplined, too steeped in indecipherable and occult-like tradition to ever be mastered by someone not brought up deeply entrenched in the culture. It was the untouchable talent. The realm of true mastery. The Holy Grail of culinary skill-sets that no one even knew how to approach. I mean, apprentices in Japan spend their first 3 years doing nothing but WASHING THE DAMN RICE! That's all they are allowed to touch! For 3 years! Your only job is washing rice! When you've mastered that, then, and only then, will they let you move on to more complicated tasks. Like toasting nori! To learn the art and skills needed to make sushi was to devote your life to that one thing. Not unlike a monk. Constantly meditating on rice, vinegar, fish, and knife skills. This was the only way to achieve any competence. That sounded like it was too daunting and too challenging for mere mortals to undertake. Especially if you weren't Japanese. We were forced to be content watching with awe and admiration from the other side of the counter. This was, of course, almost entirely bullshit. The part about apprentices is not, though. Not entirely, anyway. If you spent 3 years washing rice, then you probably needed that amount of time to master it. Regardless of that my fascination for the subject never waned, never decreased, and I researched it extensively. I would frequently throw dinner parties and invite all of my friends throughout my 20's, and sushi was one of the themes in the rotation. With this hunger for learning more about it I jumped at the chance to work next to a veteran sushi chef. Picking his brain of every little morsel of knowledge I could glean out of the language barrier. And then the opportunity arose for me to join his ranks. Not without a little plotting and scheming, but I was determined. This gaijin was going to do the un-fucking-thinkable! I was going to make the leap and be able to call myself a sushi chef, and I saw just how to make it happen. It went down at a casino in Detroit, of all places. A few months after opening the permanent facility for MGM Grand it was International Auto Show season in the D', and there was a request from Ford Motor Co. to have sushi available for them for the duration. The tapas bar/club we worked at, Ignite, was set up like a sushi bar already so it was a perfect fit. They brought in a guy from a local sushi bar, Jay (his Korean name is No-Houn), to run the show completely solo. I studied his every move. How he washed the rice, how his hands moved when he was making rolls, nigiri, temaki, slicing fish. How he treated every ingredient was scrutinized from a distance that allowed him to work unhindered. His presence there was so well received we kept him on and ran a menu that was split down the middle. A sushi side and an "American Tapas" side. I eventually got comfortable enough with him to start trying to ask questions and assist him, though his English was very broken and my Korean non-existent. We quickly came to a report, though, and communication was slow at times but we both had the patience and passion to make it work. Eventually the powers that were decided to shift the menu and make the whole thing a sushi menu. That meant they would need new cooks that were experienced in sushi and a position that did not exist before needed to be created because this was a specialized skill that needed to be compensated at a higher rate than even the fine-dining crew of 4 cooks that were in there at the time (that I was one of those 4). There was only going to be 2 full-time sushi cook positions available. None of the cooks in there that ran the hot menu knew how to make sushi with any kind of consistency or speed. Well, none of them but me, of course. From jumping in and helping him when he needed it and picking his brain when he had the time to answer questions I was getting very good at sushi. My visual art and sculpture background really paid off here, giving me the basic manual dexterity to catch on very fast. Combined with my growing passion for the subject, my 16 years in kitchens already, and my eye for plate composition, I was coming along quickly. The day came to do a sushi menu tasting for all of the executives that had a say in this deal. I knew that Jay had a tendency to lag behind and run a little late with these sorts of things. He always did when there was a banquet event or a tasting. I was not asked by anyone, not even Jay, to assist him, but I knew he was going to fall behind, and I had a plan. His tasting was early in the shift, right before we opened, so I was in the back prepping for the hot menu service that night. I wrapped up what I needed to do and showed up out front (it was an open service kitchen that was out in the actual dining room) 20 minutes before Jay needed to have everything ready. He was behind, just as I predicted. I jumped in and helped him finish up making the rolls he needed and getting everything plated to present to the waiting audience of executives. They were there watching us from the other side of the counter. Just like I knew they would be. My plan was working perfectly. The General Manager of the whole property, the Vice President of Food and Beverage, the Executive Chef, the Executive Sous Chef, and the Banquet Chef were all watching me assist Jay in rolling sushi for the menu tasting to determine what would be included in this new menu roll-out. I never had to apply for the new position. I didn't even need to say I wanted it. It was just kind of universally understood that I was the guy they needed for the job. I communicated and worked well with Jay, I had the skill and the drive and the experience and they wouldn't have to go through any kind of lengthy search or hiring process. It was a no-brainer. With that new role I also had near complete autonomy. Jay and I were given control of the menu, save for a few things they wouldn't let me get rid of because of their popularity, regardless of the fact that sliders are completely out of place on a Japanese menu. But I digress... I started the new position in July of 2009 and the following 2 and a half years were some of the most challenging and rewarding years of my career. I buried my head even further in the study of Japanese cuisine. As I started outgrowing/getting weary of the position and its corporate politics and inefficiencies my eye wandered to Chicago. I could make a name for myself there in a way I didn't think Detroit was ready for at the time. I still hold that it wasn't ready then, but it might be now. Regardless, I moved out to the Chicago area and took a job I was a shoe-in for at a casino in the North-West 'burbs. The F&B department was going to be run by a few of the guys I worked under in Detroit so little was needed with regards to interviews and vetting. But as I quickly learned, Chicago is not the culinary dream-scape it might seem to be. At least not for a white, mid-western chef approaching 40 that had goals of making waves in the Japanese culinary world there. After staging a few times, getting woefully low offers, and botching one interview entirely, I didn't feel like I was being taken very seriously. I was also starting to realize that if I wanted to find a home for myself I was going to have to create one. I was able to make a small kitchen no one seemed to care much about into the talk of the building back in Detroit, a town and location that at the time was culinarily unadventurous, and do something unique that attracted a following of regulars. I knew I could make that happen anywhere, if given the right opportunity. But that right opportunity wasn't coming, despite throwing resumes at all of the top Japanese restaurants in Chicago. The problem, I felt, was that I didn't have the background, an experience I could put on my resume that was more than a sushi bar at a casino. Casino kitchens don't tend to be taken very seriously outside of casino kitchens. I needed a big name under my belt, I thought. I needed to be able to say I worked for a Nobu or a Morimoto, regardless of whether or not that experience was going to offer me anything in the way of growth. But, as I mentioned earlier, I'm 40 now. That's a little too old to start at the bottom of the totem pole at a new place, which is what I was facing, regardless of stunningly good performance at a stage. My girlfriend Sara suggested I do an internship in Japan. That's an experience no one could be dismissive of and would carry a lot of weight, even if I stammered at the interview. Why the fuck not, I thought? After a lengthy search and contacting people and sorting through testimonials I was narrowing down my search. There was a place in California that offered a 6 week course, the option of doing 3 weeks interning at a restaurant in Japan. They also offered several extensions and advanced classes that would turn 2 months into 4 if all options were on order. Then there was a school with an 8 week program, the Tokyo Sushi Academy, located right in the heart of downtown Tokyo. The Shinjuku district, to be exact. Both programs cost roughly the same. The biggest difference was one was based out of California, with 3 weeks spent in Japan, and the other was 8 weeks right in the center Tokyo. The decision was not very hard. Fuck those dirty hippies and whiny socialites in Cali. That was close to 2 years ago. Planning for and saving for the trip went very well. So, as I write the end of this introduction on my laptop 6 hours into the 13 hour flight to Tokyo, I'm brimming with excitement at what is to come in the next 2 months. I already have day classes booked at another cooking school near the Tsukiji market and reservations at several of Tokyo's top restaurants. I don't have the coveted reservation at Sukiyabashi Jiro yet, but I have a lead on it (they only take reservations by phone and they only speak Japanese, and mine is horrible). My class schedule is pretty intense, at 6 days a week, 6 hours a day, but I'm determined to make the most of it and squeeze everything I can out of Tokyo while I'm there. At the request of many, many people I will be keeping a journal/travelogue here to document this (most likely) once in a lifetime experience. Highlight photos will be included here, but to keep this from becoming almost entirely a photo album more complete photo albums will be maintained on my Facebook page. Hope you all enjoy the ride, vicarious as it is. O jikan o itadaki, arigatogozaimasu, bitchez! I look forward to your feedback! What do you want to see? Let me know and if it's not already on my itinerary it might get added. I've got 2 months, after all! Live well and eat better. -Jack
Zen Tea Traders "Cupping Party"
Deb and I had the pleasure of attending a tea cupping event at Chazzano Coffee, one of our local indie coffee houses. The event was presented by Anthony Capobianco of Zen Tea Traders, another in a growing line of people I've met who are truly living the dream of turning their passions into their careers. In much the same manner as Frank presents his coffee cupping parties (similar how one explores and experiences wine tastings), Anthony led us through the steeping, huffing and slurping of various single-origin, whole-leaf teas he sources directly from small farms throughout Asia. Our evening began with the subtle, mellow tones of a light bodied white tea, followed by a Japanese green tea, a darker, heavier still Oolong tea, a black tea and finally a special treat from Frank, a coffee-tea made from the dried fruits of the coffee bean which are left over once the beans are removed. For my tastes, the savory green tea, the powerful black tea and the really unexpected flavor of the coffee tea provided most of the mind blowing. Without transcribing the entire presentation, some highlights of knowledge Deb and I learned this evening which may inspire you to conduct further "research" aka pouring more tea into your face: All Tea is from the same plant: the Tea Plant or Camellia sinensis. White, Black, Oolong, Green, etc are all tea leaves harvested at different stages of development and dried at different amounts of time post harvest. The activities as a whole are called "Processing". The "lighter" the Tea, such as white or green, the less processing involved. Like the grapes of wine, the beans of coffee, the tobacco of cigars - Terroir matters for tea as well. Tea grown in Japan will carry the subtle influences of the climate that make it distinct from Tea grown in China or Taiwan. Many of us grew up knowing only of little paper sacks of bitter Tea leave chaff from Lipton - use it once, throw it away. Turns out most whole leaf teas can not only be steeped multiple times, but some are often even better tasting, albeit much lower in caffeine on the second and third steep. Like coffee, water temperature and steeping time vary from Tea to Tea and cold steep vs hot steep produce a wide range of flavor profiles. Similar to coffee (and for the same reasons). Unlike coffee, where farmers and farm workers in the countries of origin often never drink from the fruits of their labors, exporting every last bean of a crop to make every penny they can, many tea growing regions keep the best crops for themselves, and only share the harvests they feel are of lower quality. All told we spent about three hours exploring Tea with Anthony and Frank. If you're in the Metro Detroit area, definitely seek out a Tea or Coffee cupping event from Zen Tea Traders and Chazzano Coffee - and be prepared to stay up late afterward. I'm so frikkin wired right now I may not sleep until next week. If you're in the mood for additional tea photos, I stuck a bunch into a gallery on the RE Facebook page. -///


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Analysis: Pat Meehan Vs. George Badey In nine days, the people of the seventh congressional district will vote for congress.
Corbett Expected To Sign New Congressional Map Into LawOver the furious objections of some Democrats, Governor Corbett is expected to sign a bill that will redraw Pennsylvania's congressional districts. The bill was given final legislative approval Tuesday.


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Clifton Park singer releases new song
Published 6:02 pm, Monday, October 14, 2013
Talia Denis, a 12-year-old singer-songwriter-keyboardist from Clifton Park, releases a new single today: "So Alive," a bright, uptempo slice of piano pop. It's the title track off her new album, due out in late November.
You can download it for free at www.taliadenis.com, Denis' freshly upgraded web site. There you can also purchase assorted Talia merch (t-shirts are $15) and hear a couple of earlier tunes, including a song benefiting Hurricane Irene relief ("Look Who's Missing You Now"). Some tracks are also available for purchase from iTunes.
"So Alive," Denis' third album, is her first full-length effort. It was mixed by Paul Benedetti and produced by Brian Mansell, both of them Capital Region natives.
—Amy Biancolli


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Intel's LGA 775 Core 2 series has been an extremely successful line of desktop processors. Most models are somewhat overclockable, and some are real overclocking monsters. Both Intel and nVidia have recently produced motherboard chipsets really conducive to overclocking. In the past, it was obvious that all but a handful of motherboard manufacturers considered overclocking as an annoyance, but today, nearly all motherboard manufacturers incorporate overclock-specific features into their motherboards and BIOS, and advertise their motherboards as overclock-friendly.
Depending on the BIOS, overall, the Core 2 is an easy overclocker. Gains are easily seen by merely raising the FSB to increase the CPU speed. There are certain models, or particular steppings of models, that aren't great overclockers, but if the CPU happens not to be a great overclocker, gains can also be seen by lowering the CPU multiplier to keep the processor running at or near stock speed, and just increasing the FSB, or Front Side Bus, though usually a better motherboard is required for significant performance increases using that method.
Even though overclocking has come a long way from hacked BIOS, pencil tracing, etc, it still isn't for the squeamish. You can still fry your CPU or motherboard, though it is much harder due to safety measures built into Intel processors and most motherboards. But with a little preparation and forethought, nearly anyone can successfully give their rig some extra oomph by a mild overclock, or make it really scream with a serious overclock. Read on to find out how!
This primer is directed towards the beginning overclocker, or for the enthusiast recently introduced to LGA 775 Intel processors. It will cover the bare basics, and is in no way intended to teach someone to be an extreme overclocker, nor will the seasoned Core 2 overclocker likely learn much if at all from this article.
The BIOS:
Though most current motherboards have some kind of software enabling overclocking in the Windows environment, overclocking is best done in the BIOS. In my personal experience, most current overclocking software will add instability to the system, something that you don't need while overclocking. I suppose that the software can serve as an introduction to the overclocking world for the beginner, but at this point in time I don't feel that it can be taken as a serious method of overclocking.
Nearly every motherboard's BIOS is a little different, some are very different, but the basics are the same: you increase the frequency of the front side bus to raise the operating frequency of the processor.
The two most common BIOS are the American Megatrends BIOS and the Phoenix Award BIOS (Phoenix Technologies and Award Software, both makers of BIOS, merged in 1998). The primary differences between the two are in the navigation; the American Megatrends BIOS has tabbed menu pages, and the Award BIOS has a main menu page with submenus. Asus and ASRock, among others, use the American Megatrends, Gigabyte, Abit, and many others use the Award BIOS. If I'm not mistaken, I had an Asus LGA775 board that used an Award BIOS.
But again, be aware that every BIOS, even two from the same motherboard manufacturer can be totally different. Some BIOS have so many tweaks that your head will spin from just seeing all of them. But all enthusiast boards have one thing in common, the ability to raise the FSB. That may not be true for motherboards in store-bought rigs, like HP, Dell, Gateway, etc.


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Sinema gets PAC help as early balloting is under way
Outside groups are backing Kyrsten Sinema in the Democratic primary for Arizona's 9th Congressional District, giving the former state senator a boost as early ballots are being cast.


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ISM manufacturing index shows growth but warning signs persist
The Institute of Supply Management has reported that manufacturing activity in July was basically flat compared to June.
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The Institute of Supply Management (ISM) has reported that manufacturing activity in July was basically flat compared to June.
The index the ISM uses to measure the manufacturing sector, or PMI, was 55.5% in July, which is down from 56.2% in June, 59.7% in May, and 60.4% in April. Any reading that is 50 or better represents economic growth. July represents the 12th consecutive month that the PMI is more than 50, coupled with the overall economy on a growth track for 15 straight months.
Norbert J. Ore, chair of the ISM's Manufacturing Business Survey Committee said in a statement that the manufacturing sector continued to grow during July but at a slightly slower rate than June.
"Employment [58.6% in July compared to 57.8% in June] , supplier deliveries [58.3% in July compared to 57.3% in June] and inventories [50.2% in July compared to 45.8% in June] improved during the month and reduced the impact of a month-over-month deceleration in new orders [53.5% in July compared to 58.5% in June] and production [57.0% in July compared to 61.4% in June]," said Ore. "July marks 12 consecutive months of growth in manufacturing, and indications are that demand is still quite strong in 10 of 18 industries. The prices that manufacturers paid for their inputs were slightly higher but stable, with only a few items on the short supply list."
Other notable readings from the July report include: prices at 57.5% compared to 57.0% in June; backlog of orders at 54.5% compared to 57.0% in June, and customers' inventories at 39.0% compared to 38.0% in June.
Even though the PMI has been down for three straight months, Ore explained that overall the manufacturing sector is relatively healthy and not hindering the economy, despite signs of economic stagnation in recent weeks.
What needs to start happening outside of manufacturing, he said, is an increase in consumer spending and business investment in order for the economy to get going on all cylinders.
"Last month, consumer readings were not good, and that makes you worry a little bit about what is going to happen in the second half," said Ore. [Another thing] is second quarter Gross Domestic Product at 2.4% subject to revision. We expect the second half of this year to be not as strong as the first half, so a 2.4% second quarter GDP is worrisome heading into the second half of the year, particularly in regards to what the consumer is going to do."
When asked about the respective 5.0% and 4.4% declines in New Orders and Production in July, Ore said that the drop in New Orders—which is considered a leading indicator of the PMI—is not welcome news, due to the uneven economy. More strength in New Orders, as well as Production, going forward would be welcome in the coming months.
What's more, Ore pointed out housing has yet to make a full recovery, which is also weighing down New Orders and Production.
"It is a very mixed signal [on the economy] we are getting overall," said Ore. "If consumer spending picks up, we should be fine. If that does not happen, we will lack the driver for a sustained recovery."
And the 4.4% gain in inventory levels, shows that inventories continue to grow at a small rate but this jump, according to Ore, needs to be treated as just one month of growth. But he cautioned if there is another increase around the same size in August, inventories will need to be closely monitored and could reflect an "involuntary inventory build up" occurring at a time when consumers and businesses remain cautious with their spending.
Pricing in the PMI appears to have stabilized, falling to its current level of 57.5% compared to 77.5% as recently as May. This decline represents pricing power shifting back to manufacturers, according to Ore. If manufacturers were to start raising prices, he said it would raise the possibility of raw materials' inflation, and if prices were to dip, there would be deflation which Ore said would be worse.
About the AuthorJeff Berman, Group News Editor Jeff Berman is Group News Editor for Logistics Management, Modern Materials Handling, and Supply Chain Management Review. Jeff works and lives in Cape Elizabeth, Maine, where he covers all aspects of the supply chain, logistics, freight transportation, and materials handling sectors on a daily basis. Contact Jeff Berman
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Article TopicsInstitute for Supply Management · Inventory · Manufacturing ·
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Pre-school teacher, musician and web radio host Jesse Calhoun now says he'll run for Albany mayor as a Republican, not an independent.
Last month, Calhoun, 32, announced his candidacy centered around the issue of the police department's controversial SWAT training in the Ida Yarbrough public housing complex, which incited outrage in March from residents who said they were blindsided and treated like criminals.
(As I noted in today's column, city GOP Chairman Steve King said the party's candidate would make himself known any day.)
Calhoun, a 9th Ward Republican who was also active in the Occupy Albany movement, initially said he planned to run as an independent. Now he says he plans to run on the Republican line — but still wants to keep the police training issue front and center.
"At the core, it's about limited government, which I think is the number one reason," said Calhoun, who has lived in Albany for about five years and by day works as a teacher at Children's Corner Day Care Center. "I think power needs limitation. And I think on the national level we've seen that play out."
Calhoun, who hosts the web radio program NY Liberty Radio, said he wants concrete action from elected officials prohibiting SWAT-like training in public housing facilities but has seen none from city officials or the Common Council since the incident.Despite his Republican enrollment, Calhoun noted his activity with the Occupy movement shows his political perspective is broader than that.
"I'm not going to come across as an all-the-way-to-the-right kind of guy," he said.
Calhoun is also a singer/guitar player in a band called the Ameros and says it was music that first brought him to Albany from his native Ohio five years ago. He said he came to the city to play a benefit concern, liked the people and decided to stay.
For that reason, he said he also wants to see the city's controversial cabaret law, which regulates bars and restaurants' ability to host live entertainment, repealed. He said the measure is a drag on business and that the quality of life concerns voiced by neighbors of the establishments could be addressed through more effective zoning regulations.
"They're blaming the business for the crime instead of the actual individuals," he said.
As for his time spent around toddlers, Calhoun says that will probably come in handy.
"That I think is a very valuable experience," he said. "I think everything you learn in a pre-school environment can transfer to a city."


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Just when you thought it was safe…another cat video with a cat, you-got-it on a skate board.
Take a peek. Here's your cute kitty fix for the day
Just when you thought it was safe…another cat video with a cat, you-got-it on a skate board.
Take a peek. Here's your cute kitty fix for the day
The Animal Lovers Lecture Series at the University of Pennsylvania Vet's Ryan Hospital in Philadelphia, PA offers free lectures to the public on canine and feline topics the second Saturday of the month.
During the Animal Lovers Lecture Series,faculty and clinicians at the Ryan Veterinary Hospital share current information on topics of interest and relevance to dog and cat owners throughout the region. The series will be on hiatus in July and August, but will resume in September.
Photo credit: @Doug88888 / Foter.com / CC BY-NC-SA
This month's lecture is by Alexander Reiter, associate professor and chief of dentistry and oral surgery at Penn Vet, will present a special lecture, Commonly Encountered Dental and Oral Diseases in Cats and Dogs.
Founded in 1884, the school was built on the concept of Many Species, One MedicineTM. The birthplace of veterinary specialties, the school serves a distinctly diverse array of animal patients at its two campuses, from companion animals to horses to farm animals. Penn Vet is one of the world's premier veterinary schools and is the only school in Pennsylvania graduating veterinarians.
Due to limited seating, reservations are recommended and can be made at (215) 746-7460 or firstname.lastname@example.com.
Garfield Recipes with Cattitude! is packed with over 230 terrific recipes for all of Garfield's favorite foods from lasagna, (of course) to pizza and more!
The book is filled with illustrations by Jim Davis and with pointers from our favorite feline, you will be sure to be entertained, informed and inspired to try these delicious offerings! over 200 pages of beverages, breads, breakfast items, cookies, candy, desserts, lunch items, main dishes and even pet treats, you will find something to fit your palette!
Try this lasagna recipe for starter and get your copy today! Watch the video below from Vickie and Jo Ann on how to make Garfield's favorite food!
As part of ad ad campaign for Temptations cat treats, Work It Kitty is a cute,. feline aerobics promo! Of course, you'll want to reward your cats with a Temptations treat right after his workout!
It's so cute! Check it out!


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Yasuo Terada - Unglazed Lidded Box
Product Information
A fourth generation potter who's family work in the traditional Oribe style in Japan, Yasuo Terada fuses age-old tradition with contemporary creativity. Clay, firing and forming are all equally important to Terada and thus he digs his own clay, mixes his own glazes and builds his own kilns. He built a charcoal Raku Kiln at the Leach Pottery in Cornwall in 2002.
Because each item is hand-crafted, no two pieces are ever the same, they are as unique as fingerprints.
15 x 15cms and 7cms high a beautiful unglazed, lidded pot for trinkets (or sushi) richly embellished with gold and silver enamel, including under the lid.
Terada likes his sculptures to be useful and after public lectures guests are often served canapes off his dishes to show that they are not just beautiful but also functional pieces of art.
Price: £550.00


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On another day, a few weeks ago, while on auto pilot and thinking too many thoughts, I got to my destination without even paying attention to the drive. Then there was one night last week I couldn't sleep as I made all sorts of lists in my mind of things I needed to do. My distracted mind, or Monkey Mind as Buddhists called it, had taken control! I was falling into the trap of our culture and being too busy. (Do you remember what I think of busy… read more here about the 4 Letter Word, here). I had too much going on in my head. I realized that I needed to take the time to be more mindful!
What is Mindfulness?
It's paying attention "on purpose". It's being aware without judgement. Mindfulness has its roots in Buddhism. It's the 7th part of the Eightfold path. Let on its own our mind wanders back into the past and forward into the future. These thoughts can include worry, anger, disappointment, fear, grief and self pity. You suffer with these thoughts because the past is gone and the future a fantasy. Letting go of these thought, paying attention without judgment. This creates a stillness and peace in the mind. When using mindfulness in your life you tend to be here now. And now is usually filled with contentment.
Thich Nhat Hanh, a Buddhist monk, brought mindfulness to the attention of Westerners (click here for some more about Thich Nhat Hanh). Others, like Jon Kabat-Zinn, the author of many books on mindfulness and the creator of the 8 week Mindfulness-Based Stress Reduction course – MBSR, have brought mindfulness into the limelight. His course is now offered at hospitals as part of their healing plans. He teaches mindfulness to help people cope with stress, anxiety, pain and illness. Mindfulness has become quite popular. It's no longer considered to be "new-agey" or "woo-woo". In fact there was an article in the Costco Magazine this month! Mindfulness is recognized as a way to alleviate stress and live more peacefully.
Why practice Mindfulness?
There is scientific evidence that practicing mindfulness can brings peace into your life through your body and mind. Mindfulness can rid the body and mind of stress, anxiety and worry. It can keep related illnesses at bay. It helps the immune system and with the healing process. It can enhance relationships. I think mindfulness, like gratitude, can lead to contentment.
Are you ready to try Mindfulness? There are a few things to do before you start… put any device away. Next don't think about the past or the future. Mindfulness is all about living in the present. Lastly, remember to breathe. It's amazing how often we hold our breath. Ok! Here are 6 ways to bring mindfulness into your life:
1. Use Your Five Senses Regularly – We often find ourselves in our mind with our 5 senses muted. When your senses are on, your are aware. And if you're going to be mindful remember to turn on your senses.
2. Be Mindful First Thing in the Morning – quietly wake up, pause, do some deep breathing or stretch. Have a positive thought. Do not pick up your phone or check your computer. Do not watch the news. Have a quiet ritual that can include smelling the coffee, listening to the birds, meditation or just sitting quietly.
3. Be Mindful During Your Regular Routines – I try be in the moment when I am:
• washing the dishes
• driving down the road
• showering
• brushing my teeth
• walking
• tidying up
• even simply breathing
4. Be Mindful In Nature – This is one of my favorite ways to be mindful. I go sit in my garden and watch the insects. Or take a walk. It's an instant energizer for me!
5. Be Mindful While Eating – take time to really smell and taste your food. Put your fork down between bits.
6. Practice A Mindfulness Meditation – Many people practice meditation to reduce stress, worry and anxiety. It even helps with illness. Sit quietly, breathe, observe, accept and let go during a mindfulness meditation. Your mind will wander, gently bring it back. Here is a three minute meditation that is often taught with the Jon Kabat-Zinn's MNSR method:
7. Be Mindful With Your Family – Be mindful when in the presence of your family. Be mindful when you are with others, even people you don't know. Put down the phone, shut the computer and really listen. Look in their eyes. Have a meaningful conversation! This is what you're here on the earth for… to be with people you love.
Life is a series of experiences, good and bad. Those experiences are often worries about future and depression about the past. Let go of that, at least for a little while. Come out of your head and give living in the present a try. Give mindfulness a try. Observe, accept and let go. It's a positive way to react with your day to day life.
By the way, I decided not to make that day, a few weeks back, into a busy day. I dropped all my plans, grabbed my camera, the zen papa and my bike and rode off to be mindful in nature. I still got a lot done in the afternoon but not with stress and worry. Having a morning of mindfulness changed my day into something special. Here are a few of the pictures from that mindful morning:
"The best way to capture moments is to pay attention. This is how we cultivate mindfulness. Mindfulness means being awake. It means knowing what you are doing."
― Jon Kabat-Zinn
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Audrina Patridge Really is Moving Outby Free Britney at . Comments
Audrina Patridge is moving out.
We reported this sad, but ultimately inevitable news from the alternate universe that is The Hills late last week. But now there is photo evidence of the move.
Take a look below as Patridge prepares to exit the Los Angeles villa for the last time, as Lauren Conrad and passive-agressive Audrina nemesis Lo look on.
In an emotional and not-at-all-staged photo, Audrina Patridge packs her belongings - including a pinata, apparently - as Lauren Conrad and Lo Bosworth offer assistance.
We've asked it before but we'll ask it again:
Who should move in with Lauren Conrad?


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Popular Dinners
Recent Dishes
Our Friends
- Adam Aleksander Presents Great innovative events designer
- An Choi Phenomenal Vietnamese in the LES
- Bacon Marmalade Mmmmmm… bacon
- Bian Dang Food Truck Excellent Taiwanese Lunch Box food truck
- Bonhomie Supper Club A terrific supper club
- Brooklyn Edible Social Club Another terrific supper club
- Buka Great Nigerian food in Clinton Hill.
- FoodCurated.com Lisa de Guia's terrific storytelling about food
- Katsuno A family-run gem of a Japanese restaurant
- KorillaBBQ Food Truck Mobile Korean Grill with attitude
- Lamb & Jaffy A Greenpoint gem of a restaurant
- Le Grand Dakar Awesome Senegalese that will knock your socks off
- Palo Santo Fabulous food in Park Slope
- PUBLIC One of our favorite high class joints
- Reel Tasty An excellent rooftop dinner/cinema supper club
- Robertas Food mecca in Bushwick. Run, don't walk… or take the L
- Southern Spice Hands down the best Southern Indian in the city
- The Whisk & Ladle Terrific underground supper club
- Van Leeuwen Artisan Ice Cream Amazing ice cream
- An Choi Phenomenal Vietnamese in the LES
- Bian Dang Food Truck Excellent Taiwanese Lunch Box food truck
- Buka Great Nigerian food in Clinton Hill.
- Engeline's Awesome Filipino food in Queens
- Festac Grill Summon the courage to journey to East New York and you will be rewarded
- Henry's End A neighborhood institution that's well worth the trip
- Himalayan Yak When we met them, they had no Yak. Now they do
- Katsuno A family-run gem of a Japanese restaurant
- KorillaBBQ Food Truck Mobile Korean Grill with attitude
- La Fusta Argentine in Elmhurst
- Lamb & Jaffy A Greenpoint gem of a restaurant
- Le Grand Dakar Awesome Senegalese that will knock your socks off
- Little Pepper – Xiao La Jiao Bring a first aid kit to this Sichuan super star
- Palo Santo Fabulous food in Park Slope
- PUBLIC One of our favorite high class joints
- Robertas Food mecca in Bushwick. Run, don't walk… or take the L
- Sip Sak Orhan Yegen's Turkish masterpiece
- Southern Spice Hands down the best Southern Indian in the city
- St. Anselm Great food in a great hood.
- Tressle on Tenth Great Swiss food – definitely not neutral
- Txikito Fabulous Basque food in Manhattan
- Urumbamba Fantastic Peruvian in Queens
- Van Leeuwen Artisan Ice Cream Amazing ice cream
A Cretan Dinner in Astoria
May, 2007
By Hillary Cooper
This month's outing had us traipsing out to Astoria, Queens for the finest in Greek cuisine – Cretan cuisine, to be exact. By 8pm the table was set (with cloth napkins and everything!) by our gracious hosts Barbara and Kostas Lambrakis and the Gastronauts came trickling in. Once almost everyone had arrived Curtiss gave the order to let the food begin!
The first course was a tripe soup, and it was to die for (literally – the butter, cream, and egg based broth definitely raised our cholesterol levels to dangerous heights). However, despite the artery clogging it was quite delicious. The tripe was prepared in a way I had never had before – rolled up and stuffed in a casing, probably also part of the intestine. They were small and tender, perfectly cooked.
After that impressive beginning, the real eating began. We started with the Patrementi salad which was delicious, though a bit tame for our group. Next was the grilled squid, marinated and served with a potato/beet side dish that was a huge hit. The waiters then brought out the calf livers, which most of us agreed were quite tasty (although more than three and it was a bit much for most of us).
So far, so good. Other than the fact that there was an insane amount of food on the table, everyone was looking quite smug and confident. Liver and cooked squid? Piece of cake! Dandelion greens drowned in olive oil? Pshaw! We were ready for the good stuff.
Out came the Sweetbread… yum, thyroid glands! They were breaded, seasoned, and lightly fried. Everyone agreed that they were fantastic. Then the Headcheese, which was an interesting blend of every internal organ you can imagine (and some you can't) rolled up and served in a bizarre gelatinous mold. Each piece was a bit different, which left us pondering what we really had just eaten… and wondering if a person can overdose on offal.
The next item on the menu was definitely the biggest hit, not only for the taste but also for the numerous jokes that were had at its behalf. Lamb testicles! These little (no offense to the lamb) nuggets were also lightly breaded and fried, and were very tender. One person commented on how they actually tasted like lamb, which of course led to some speculation that I don't think I will go into right now… needless to say, it was quite an amusing course, and despite the Lorena Bobbit references and some nervous looking male members of the club we practically polished them off. I think there were only a few balls left, which we took to go. Testes to Go. It really doesn't get much better than that.
And then… the Grand Finale…
The Whole Head of Lamb!
This dish was possible one of the most gruesome that I have come across in all my months of Gastronaut dinners. This head had it all – eyes, cheeks, hairy jaw, you name it. And if that wasn't enough, our hostess Nancy gracefully showed us how to get to the rest of the good stuff by gripping the skull with both hands and cracking it open to expose the brain. Mildly disturbing, but I was not about to argue with her after seeing that demonstration. The actual meat was not bad – the cheeks were pretty good, reminding some of us of dark turkey meat. The jaw didn't have much in the way of edible pieces, but man was it fun to pose with those little dentures! The brain got mixed reviews.
By this point we were all stuffed and drunk on Greek wine… but we managed to finish off the meal with some succulent melon, a fried dough thingy that I didn't get to try cause I was too busy yapping with the Greeks, and of course the homemade Grappa brought over from Crete by our host.
It was truly a memorable evening.


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Courtesy of Mish.
Several readers have ask me to comment on a King World interview of Michael Pento.
Before I offer my comments on Pento's thoughts, let me say upfront that Eric King is a world-class interviewer. King lets his interviewees have their say, no matter what it is.
It is up to listeners to decide whether the message makes any sense or not. King merely wants the position to be well stated.
Email Request From US
Hello Mish:
Have you listened to Mike Pento's scenario where the FED will cease to pay interest on reserves held at the FED, as a result, forcing banks to loan out the money to seek some return. He believes that they will be encourage to purchase US treasuries:
Is this viable and/or probable?
Thanks for providing us with such a great blog.
All the best,
Email From Down Under
Dear Mish
I follow your work from Australia with great interest. I was impressed with your argument that the creation of new money will not lead to price increases because it is deposited with the Fed, and does not make it into the real economy.


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2004 Volkswagen New Beetle - Consumer Review
Average Consumer Rating
Total Reviews
GLS 1.8T Convertible (1.8L 4-cyl. Turbo 5-speed Manual)
Build Quality
Reliability Value
Build Quality
Reliability Value
Poor Customer Service After Sale
By criderun on
Vehicle2004 Volkswagen New Beetle GLS 2dr Convertible (1.8L 4cyl Turbo 5M)
ReviewThis little car has been great until we have tried to get some warranty service done. We have had problems with the battery going dead from about the time the car was 6 months old. The dealership's equipment would not show the battery was bad since the car was jump started and recharged. Every other place in town tested the battery and showed it was bad. We have been fighting this for over a year now. Anytime we go out of town and the car sits for 2-3 days the battery is totally dead. We finally had the car towed to the dealership while it was dead but they are over a week behind being caught up on doing warranty work. Now I am no longer considering that new GTI. Nice cars, bad service.
Best FeaturesThe styling always catches people's eyes. The optional 17 inch wheels really set off look better than standard 16 inchers.
Worst FeaturesPlace more emphasis on customer service after the sale instead of taking my money and then closing up tighter than a clam. There needs to be a signal amplifier for the radio since there is not a radio antenna, just the wire embedded in the windshield.
Recommend (0) (0)
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Symptoms may not appear until esophageal cancer is in advanced stages. If you any experience symptoms, do not assume it is due to cancer. Many symptoms can be caused by other, less serious conditions, such as gastroesophageal reflux disease (GERD) or a gastric ulcer. However, it is still important to discuss them with your doctor. Early detection and treatment improve outcomes for both cancer and other health conditions.
The most common symptoms of esophageal cancer are difficulty swallowing (dysphasia) and weight loss. Dysphagia may be with or without pain. As food moves down the esophagus, there may be a sensation that food is stuck. There may be a tight feeling in the chest behind the breastbone or in the throat. Over time, it becomes progressively harder to swallow. Solid foods will be difficult at first, then semi-solid foods, then even liquids will be difficult.
As eating becomes more difficult, the body does not get all the nutrients it needs. Noticeable weight loss occurs in almost all people who have esophageal cancer in a period of months.
Since esophageal cancer is generally found in advanced stages, there may be other symptoms in addition to the ones listed above. These may include:
Esophageal and esophagogastric junction cancer. EBSCO DynaMed Plus website. Available at: http://www.dynamed.com/topics/dmp~AN~T114816/Esophageal-and-esophagogastric-junction-cancer. Updated January 18, 2016. Accessed January 3, 2017.
Esophageal cancer. Merck Manual Professional Version website. Available at: http://www.merckmanuals.com/professional/gastrointestinal-disorders/tumors-of-the-gi-tract/esophageal-cancer. Updated July 2014. Accessed January 3, 2017.
Esophagus cancer. American Cancer Society website. Available at http://www.cancer.org/acs/groups/cid/documents/webcontent/003098-pdf.pdf. Accessed January 3, 2017.
General information about esophageal cancer. National Cancer Institute website. Available at: https://www.cancer.gov/types/esophageal/patient/esophageal-treatment-pdq#section/all. Updated July 19, 2016. Accessed January 3, 2017.
Last reviewed December 2016 by Mohei Abouzied, MD
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.


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Blingy Recommendation
Product Description
Hearts On Fire Aerial Victorian Bypass Diamond ring.
This vintage right hand ring is perfect for any woman who loves romantic details. The Aerial Victorian Bypass Diamond Ring contains two diamond halos surrounding two round diamonds placed delicately together to create the beautiful illusion of pear shaped diamonds.
This diamond ring is available in 18K white gold.
Diamond quality: G-H Color, VS-SI Clarity.
Total Carat Weight: 3.80 ctw.
Total Number of Diamonds: 52
After you order this ring, we will work with you to determine the perfect size.


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Third Man Books is proud to announce We're Going To Be Friends, a children's picture book based on The White Stripes' acclaimed song of the same name from their platinum-certified album White Blood Cells. Written by Jack White, We're Going To Be Friends is the first book from the twelve-time GRAMMY-winning musician, actor and producer. The book is illustrated by Elinor Blake, who is known for her work as an animator on The Ren and Stimpy Show and Pee Wee's Playhouse, as well as a musician under the name April March. Recordings of the original White Stripes song, along with new versions by April March and The Woodstation Elementary School Singers, will be included with the book as digital downloads. We're Going To Be Friends will be released on November 7, 2017, just a few months after The White Stripes' 20th anniversary as a band (July 14, 2017).
"We're Going to be Friends" is one of The White Stripes' most enduring and loved songs, and the perennial favorite feels right at home on the page as a children's book. This November, children, adults, and you, too, can join Suzy Lee as she goes to school with her books and pens, looks for bugs, shows and tells, and finds a friend.
Too sweet.


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Kassandra W.
Nanny in Beatrice, NE 68310.
Looking for full-time work as a nanny.
Enhanced Background Check not run.
Enhanced Background Check(Not Run)
Basic Background Check not run.
Basic Background Check(Not Run)
Motor Vehicle Records Check not run.
Motor Vehicle Records Check(Not Run)
First Aid Training
First Aid Training
CPR Training
CPR Training
Beatrice, NE
- Age 23
- 4 years paid experience
- Female
Last signed in: More than 6 months
Preferred Rate $8-$15 per hour
Kassandra's Bio
I have lots of experience with all ages of children. I've been babysitting since I've been 10 years old. I have work at two nursing homes for multiple years. And I recently worked at a State Daycare. I teach Children's Church every Sunday at my home church, and wouldn't trade my children's church experience for the world. I love the children, and love helping them grow as individuals. I have a CNA license (certified nursing assistant), and a first-aid and CPR licenses. I can provide multiple references and will also do a background check if needed. I would love to find a job close to Lincoln and Beatrice. I avaliable anytime and have experience with all ages of children.
Age Specific Experience
4 years of paid child care experience with:
- First year
- Toddlers (1 to 3 years)
- Preschooler (3 to 5 years)
- Grade School (6 to 11 years)
- Pre-teen/Teenagers (12 years and over)
2 to 3 years of infant care experience
Infant Care:
- Instruction (proper swaddling, feeding, changing, bathing)
- Assist with setting a routine
- Overnight care
- Mother's helper
- Occasional care
Special Needs Experience
Special Needs Care Experience
- Cognitive Disabilities
- Physical Disabilities
- Medical/Special Healthcare Needs
- Social/Emotional
Special Needs Conditional Experience
- Alzheimer's
- Asperger's Syndrome
- Attention Deficit Hyperactivity Disorder (ADHD)
- Attention Deficit Disorder (ADD)
- Autism
- Cerebral Palsy
- Cystic Fibrosis
- Delayed Speech
- Down Syndrome
- Learning Disabilities
- Mental Illness
- Mobility Challenges
- Seizures
- Visual Impairment
Special Needs Services Experience
- Applied Behavior Analysis
- Assistance With Transportation
- Bathing
- Bed Baths
- Blood Glucose Testing
- Dressing Assistance
- Feeding Assistance
- Grooming and Hygiene
- Lifting and Transferring
- Mobility Assistance
- Positive Behavioral Support
- Repositioning
- Respiratory Care
- Sign Language
- Specific Meal Preparation (foods to avoid, etc.)
Availability & Job Preferences
Availability Duration
Willing to consider working as a live in care provider
- Temporary (4 to 12 months)
- Permanent (1 to 2 years)
- Permanent (2 or more years)
Job Duration
- Will consider a full time position
- Start date is flexible
My availability is valid through 6/26/14
- Open (all day, everyday)
Skills & Abilities
Homework Help:
- Finishing homework
- Checking answers
- Studying for a test
- Proofreading
- Basic Math
- Pre-Algebra
- Elementary Science
- Earth Science
- Science
- English
- Essay Writing
- Social Studies
Additional Services:
- Meal Preparation
- Laundry
- Light Housekeeping
- Swimming Supervision
- Crafts
- Potty Training
- Travel with Family
- Willing to run errands as needed
- Willing to drive children to events, school, appointments, or carpooling
|Holly E. is a reference for Kassandra W.
|Relationship: Friend
|Join Now to Contact Reference
|Joshua, Tami R. is a reference for Kassandra W.
|Relationship: Friend
|Join Now to Contact Reference


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What's Hot Today
Britney Spears made a statement in red at "The X Factor" auditions in Providence, Rhode Island, on Wednesday. The pop star sizzled in a low-cut bandage dress, proving that even at 30 she's still se... //www.starpulse.com/news/Noelle_Talmon/2012/06/28/britney_spears_shows_off_her_ample_cle
When Britney Spears was announced as a judge for this fall's season of "The X Factor," people had their doubts as to whether or not she'd be willing to criticize other artists. After she told one contestant that he could be the next Justin Bieber, rumors swirled that Simon Cowell was worried she was too nice for the gig.Surprisingly, though, it seems that Spears is taking her job seriously -- and she's taking a tough love stance when it comes to the contestants who can use some constructive criticism. She even told an old friend who she featured on her first album that he doesn't have what it takes. When one contestant criticized fellow judge Demi Lovato, Spears snapped, "Who let you on the stage?"EW reports that she's let plenty of other zingers fly, too -- "I'm sorry, sweetie, but you have to be great to be on this show," she told a singer. Another... //blog.zap2it.com/frominsidethebox/2012/06/britney-spears-has-no-trouble-judging-the-x-factor-contestants.html
The New Jersey auditions attracted 5,000 people, including a familiar face from Simon Cowell's show. //feedproxy.google.com/~r/thr/television/~3/kIoz7D0de48/austion-percario-x-factor-american-idol-341737
nd now he has taken to Facebook.com to take aim at Spears, using her previous mental problems to poke fun at the star. Bitter Philip writes, "Back to real life… all my demons released… i totally c... //www.starpulse.com/news/index.php/2012/06/19/britney_spears_former_duet_partner_sla
In January, "The Voice" viewers saw Christina Aguilera reunite with her old "Mickey Mouse Club" co-star, Tony Lucca -- and let's just say that by the end of the season, they weren't exactly best friends. This fall, "The X Factor" fans will see a similar reunion when judge Britney Spears recognizes a familiar face -- Don Philip.Die-hard Britney fans will remember Don from her first album, when Britney and Don did a duet on the song "I Will Still Love You." It was never released as a single, but it did give Don the opportunity to tour with Britney, nearly 15 years ago, before he was ultimately dropped from the Jive label.On Sunday, Don arrived at "The X Factor" auditions in San Francisco, and according to People, Britney recognized him immediately, lighting up with a "huge smile." "I know him," Britney told fellow judges Simon Cowell, Demi Lovato, and L.A. Reid. "We did a duet... //blog.zap2it.com/frominsidethebox/2012/06/meet-don-philip-the-x-factor-reunites-britney-spears-with-a-face-from-her-past.html
KISS rocker Gene Simmons spent his Father's Day at an "X Factor" audition - because his 19-year-old daughter Sophie was singing for Simon Cowell, Britney Spears, et.al., at the San Francisco auditions for the reality singing competition show that will air this fall, reports TMZ.Sources say Sophie told the judges she wants a "fair shot" and that it "isn't about [her] dad. This is about [her] audition."Simmons reportedly hopped on a private plane after receiving a surprise call from Sophie the night before saying she wasn't coming home for Father's Day because she was trying out for "X Factor." Simmons got there just in time to see Sophie's audition - no word yet as to how she did.... //blog.zap2it.com/frominsidethebox/2012/06/x-factor-gene-simmons-daughter-sophie-tweed-simmons-auditions.html
Things are looking up for Britney Spears: She's no longer storming out when contestants butcher her songs on The X Factor ! You may remember that on her first day at the judges' table, Spears walked off the set for an inordinate amount of time -- missing the auditions for several contestants -- after one tone-deaf singer did a bad job covering her hit "Hold It Against Me." (Spears later tweeted that she had just taken "a little break.") Fortunately, a source who attended Friday's Kansas City auditions tells Vulture that the pop star stayed in her seat when presented with another crappy cover. "I felt your vocals were very weak," she told a contestant who sang "(You Drive Me) Crazy." Her fellow judges were less kind. "At least have respect. The lady is at the table," LA Reid said. Louis Walsh, who judged the British X Factor and was filling in for an ailing Simon Cowell, added, "You cannot sing, at all, in tune. Not at all. It was terrible karaoke." Of course, the real test for Britney will be when some auditioner reminds her she's responsible for "E-Mail My Heart." //www.vulture.com/2012/06/almost-ok-to-sing-britney-songs-on-x-factor.html
Stories have been swirling that things are off to a bit of a rocky start with Britney Spears and Demi Lovato on "The X Factor." With this in mind, FOX has released a new promo for the show playing up the controversy.In the clip, FOX's regular voice-over guy says, "If Simon thought L.A. Reid was a handful last year, just wait until the new judges arrive." It's then followed by the frequently foul-mouthed Cowell saying, "Oh [bleep]."There have been rumblings that Spears has offered some trouble for the singing competition. During her first day on the job at the Austin, TX auditions, Spears left the judging table after a contestant mangled her song "Hold It Against Me." The singer later explained on Twitter that she was just taking a break."The X Factor" is set to return to FOX this fall. Of course it will face some stiff competition as "The Voice" has also slated their... //blog.zap2it.com/frominsidethebox/2012/06/x-factor-promo-britney-spears-is-a-handful.html
Newly signed judges Britney Spears and Demi Lovato reported to their first day of duty with "The X Factor" on Thursday (May 24). And now we get to see a little bit of how the two greeted fans in Austin before going on to listen to the talent.Spears, the $15 million woman, shook hands with onlookers as she headed in to listen to auditioners. Lovato posed for pictures with fans, clearly embracing her new job. After that, the fun really kicked in.It was not long after the contestants began singing that Spears walked off the set of the singing competition. Reports state that Spears split after a singer didn't do much justice to her song "Hold it Against Me." Spears later writes on Twitter that she "was just taking a little break...I am having the BEST time!!!" Next up for Britney, Demi, Simon Cowell and L.A. Reid and the auditions - Kansas City, San Francisco... //blog.zap2it.com/frominsidethebox/2012/05/x-factor-britney-spears-and-demi-lovato-mingle-with-fans.html
If "X Factor" producers are looking for drama from new judges Britney Spears and Demi Lovato, it appears that they may have gotten exactly what they hoped for.In an audio clip acquired by The Hollywood Reporter, the two judges square off during Thursday's (May 24) auditions in Austin, TX. It is here that Spears and Lovato couldn't have disagreed more over one of the entrants in the "Boys" category."I think that you have a great voice and your tone was great," Lovato says to the reportedly 14-year-old contestant. "But, I don't really know where you fit. I don't know what's going to set you apart from other musicians who are boys. So, I think you just have to find out what makes you special and what separates you from all the other teenage boys in this industry."Spears countered by comparing the teen to one of pop music's brightest stars."I think you can be bigger... //blog.zap2it.com/frominsidethebox/2012/05/x-factor-britney-spears-and-demi-lovato-face-off-over-contestant.html