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A blizzard is on its way where I live and it is reminding me of a great lesson a past blizzard had taught me. There are opportunities for lessons everywhere, even in the weather. It goes like this…
There was a time when I could not be alone. My anxiety and panic was new, and it was terrifying and I required a constant rotation of friends and family by my side forcing me to avoid my scary thoughts and feelings and use them as false sense of security. I was unable to feel safe by myself. I feared my thoughts would put me over the edge, that I would go crazy, and I needed someone always. I was single at the time living alone so this meant spending a lot of time crashing on the couches of others. The nights I did have to spend home were torture. The funny part is, this couch hopping actually made me feel worse because I would tell myself that this would make me feel better and naturally it didnt. They couldnt jump in my head and untangle the mess of thoughts and they could not go in and soothe my frazzled nerves. So it actually frustrated me because deep down I knew I had to learn to be my own safe harbor. I knew that nothing anybody could say or do or how many people I surrounded myself with could fix my panic and anxiety disorder. The only thing it did bring me was a tiny sliver of peace knowing if I went crazy someone was there to make sure it didnt get out of hand.
And then a blizzard was coming. A state of emergency, snowed in for days, stock up on essentials, better get a good shovel and snow boots, hell of a storm. I knew I would have to be alone. I had to do this and what better way then when you cannot leave and nobody can get to you. It was exposure therapy at its finest. I could in theory go be snowed in at someone else's house but I decided that this had to be done. I told myself that if it broke me, if I went into a crazy anxiety panic downward spiral from it then at least I tried. I faced the fear of being alone with my thoughts and unpleasant feelings.
And something miraculous happened. When I did not have the option to run, when I did not have the option of calling someone over, or getting in my car to go somewhere I was forced to deal. And I had zero anxiety or panic the entire three days. I mean ZERO. In fact it was a turning point for me. Those three days restored my confidence in myself and my strength and let me know I can overcome this, I can learn to deal. I am stronger than I think. Facing the fear shed light on it, it was not so scary. Having the options in the past made it easy for me to crumble and cave. Having no choice was like a switch in my brain went off.
When the snow outside started to melt, slowly so did my symptoms. Facing a fear head on and the regaining of confidence from doing so is a powerful thing. I diminished it to nothing just by facing it. That was the end of running to other people's house. I slowly started not getting anxious on my drive home from work knowing all the co-workers and conversation and busyness of the day would be gone and it would just be me. I didn't fear weekends without plans, or weekends with plans. It really was the start of the healing. And that little bit of confidence gave me the strength back I needed to do other things to help the healing process that I was too burned out in the anxiety cycle to focus on prior.
Is there something in your life you are avoiding or running from that you can attempt to face? Think about it, even if it is small it is worth a try. You may relapse at times ( I did at certain points) but to less severity and still with the knowledge that I have and can get past it with real life proof of that.
I don't know about you, but I imagine most anxiety sufferers are with me on this, most of my anxiety and anxious thoughts come from future, unknown, things/events that may or may not happen ( they usually don't happen in my experience). The majority of my anxiety is anticipatory.
And sometimes it is about the past. Rarely if ever is it about the present moment happening live in front of my very eyes. When it is about the past it is usually about me getting upset about the fact that I have had anxiety breakdowns and then I tend to judge myself and then it jumps forward to the "What if" I get so bad again? I cannot remember a time I was anxious about what was happening. I live anywhere from 1 day to 50 years in the future. I rarely live in the day I am in ( sad). Even at my worst when I experienced depersonalization and extreme anxiety and panic to where I could not function, I still was focused ahead thinking "What if I feel like this forever?" Instead of tackling the triggers and symptoms of the day I was focused on the "forever" thought which led to more panic and anxiety. Rookie mistake.
Visualization techniques really work for me. So for times when I find myself anxious about something not happening, that may never happen, or has happened already in the past, I visualize the signs you see at the mall on the directory with the arrow that says "You Are Here". It is how I remind myself that I am right here, I am not in the future nor the past, this is where I live. Right here. I had to do this a lot today, and that is okay. Having a visual helps me focus on something other than thoughts. Anytime I would find my mind wandering forward I had to repeatedly say " You Are Here" and snap my focus back to only the things going on right now, right here. The past is gone, I cannot change that. The future can be greatly impacted by my outlook and perspective today so the very best anyone can ever do for themselves is make themselves awesome and strong in the present, and it will carry over into the future.
This works for me, maybe it will work for you when runaway mind is determined to predict the future and get there much faster than necessary. You Are Here


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The township of Blinman was established after copper was discovered in 1859. The Blinman mine was the largest in the Flinders Ranges and the population of the town once numbered more than 1500.
Blinman is an ideal base for exploring the rugged northern Flinders Ranges. The Mine is now a historic reserve with walking trails and interpretive signage.
The historic cemetery is also worth a visit. William Keckwick, second in command of Stuart's expedition is buried there.

subset: commoncrawl


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ZOLA JESUS shares new video 'Exhumed'
Today Zola Jesus is sharing a new video for her recent single "Exhumed" taken from her upcoming album 'Okovi', which is due Sept 8th via Sacred Bones. As well as this, Zola Jesus is excited to announce that Sacred Bones will release a 'Stridulum' LP on Sept 8th, which collects the previously released 'Stridulum' and 'Valusia' EPs together as one volume.
Director & long time collaborator Jacqueline Castel explains the thoughts behind the "Exhumed' video:
"Exhumed was personally conceived of and created whilst processing death – of family members and of relationships – and much like Okovi's core themes, it is a reflection on loss, heritage, and the often painful personal growth we must harness in the face of life's constant evolution. Shot intimately in one day, in the exhausting heat within the woods surrounding Nika's Wisconsin home, we sought to capture personal apocalypse, utilizing experimental shooting techniques to further our emotional goals. Practically and metaphorically, we fought to find the light in the darkest of forests."
For over a decade, Nika Roza Danilova has been recording music as Zola Jesus. With 'Okovi', the Wisconsin-based artist has crafted a profound meditation on loss and reconciliation that stands tall alongside the major works of its genre. The album speaks of tragedy with great wisdom and clarity. Its songs plumb dark depths, but they reflect light as well. 'Okovi' will be released September 8, 2017 via Sacred Bones.
Also out on September 8 will be the newly announced 'Stridulum' LP, which collects two previously released Zola Jesus EPs, 'Stridulum' & 'Valusia' as one record, having both been originally put out in 2010.
In the words of Nika:
"Seven years ago, it was winter break at university in Madison, Wisconsin. There was a snowstorm that covered the city with a still white haze. Not a single person in the streets. I was sitting on my bed with a cheap keyboard and a computer, screaming into the void.
I barely remember writing the songs. It was a chaotic point in my life. I had no time to think about process or intent. It was a purge. I do remember taking a break from recording, bundling up, and walking through the barren streets while listening to the demos I'd made. The world, at once, felt clear.
After writing and producing what would become the Stridulum EP, I contacted a new friend, Alex DeGroot, to come over and record my vocals. He was studying audio engineering and had more knowledge and gear than I could dream of. He helped mix Stridulum, too, because all I had was a pair of headphones. (Since then, Alex has stuck by me, as a live bandmate, technical director, co-producer, mixer, and engineer.)
These songs were a huge leap of faith back then. It was my first time singing without layers of distortion, echo, and reverb. It was the first time I peeled back the layers to find out what was at the core. I'm still on that path today, seeing how far I can push myself into unknown places, whether through clarification or destruction. It's like Stridulum's still here with me, underneath it all.
Still, it's surreal to think that this record, made by a 19-year-old girl sitting on a bed in a freezing old house in Madison, would make its way into strangers' ears seven years later."


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What can we help you find?
Barnacle Studs
Gritty, nautical creatures appear like underwater sea blossoms – little treasures of the ocean. These handmade studs come in a a selection of sizes to give way for personal preference; these ear posts are good to match with layers of long necklaces or a statement piece.
Available in bright silver or 14k gold. Size little or tiny. Size note: the little studs are approximately 7x8mm; the tiny studs are approximately 4x5mm.
Each piece is handmade to order, so please allow two to three weeks for the creative process.


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Sister Maureen McDonnell, OP (Dolorosa) grew up on a farm in north-central Illinois, near Ottawa, the eldest of five children of John and Margaret (Hanley) McDonnell. Her father was a farmer of corn, soy beans, and hay. Her mother was a teacher prior to marriage. She attended Catholic schools in Ottawa, and graduated from Ottawa's Marquette High School.
Sister Maureen received a B.A. in English (1967) at Edgewood College. She received a M.A. in Communication Arts from the University of Notre Dame (1976) and an MA in Pastoral Studies from Loyola University in Chicago (1990). She entered the Congregation of the Most Holy Rosary and made her religious profession as a Dominican Sister of Sinsinawa in 1964. Sister Maureen was a teacher at the elementary and secondary levels for 11 years in various parts of the Midwest and thirty years in college ministry in four difference locations.
In 2005, Sister Maureen began a 2-year Spiritual Guidance Preparation Program at the Siena Center in Racine, which has led her to meeting one-on-one with people for the purpose of spiritual guidance. From 2006 to 2014, she was involved with the spiritual community known as Wisdom's Well. Sister Maureen has also been active in such organizations such as Pax Christi-Madison, Wisconsin for Peace and Justice, School of the Americas Watch, Habitat for Humanity, and Wisconsin Network for Peace and Justice. She is currently involved with the Catholic Worker community in Madison.


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*** Online registration closes at 3pm on Friday, May 3. On-site registration will be available between 9:30 and 10:30 am Saturday, May 4, at Clark Park. ***
Saturday, May 4, 2019, 9:30 a.m. - 1:30 p.m. "Rain or Shine"
9:30 a.m. – 10:30 a.m. Registration at Clark Park, 45th St. and Chester Ave. (Light refreshments, sign-making, face painting, and musical instruments will be available.)
10:30 am- 11:00am Walk warm-up, chants, and instructions
11:00 a.m. - 12:00 p.m. 3K walk through West Philadelphia--route changed from previous years. We will circle Clark Park, then walk to the top of Kingsessing Park, then walk over to Baltimore Avenue and up to the Calvary Center for Community and Culture.
See route map below.
12:15 p.m. - 1:30 p.m. Finish line celebration at the Calvary Center for Community and Culture, 48th and Baltimore. Including lunch, speakers, and live music.
CLICK here to view pictures from previous Sojourner Truth Walk.
Notes about Registration
This is a family-friendly event--all are welcome!
All participants are encouraged to walk in honor of a woman or girl whom they admire. Blank signs will be available on the day of the walk for you to write her name and/or attach a photograph.
Adult registration (18 and older) is $25 per person. Youth registration is $10. (Youth under 8 are not required to register but will not receive t-shirts at the event.) Alternately, you may select "Fundraiser Registration" at zero cost, with the expectation that you will cover the registration fee through money raised with your fundraising page. If you do not raise the fee ahead of the walk, you will have the opportunity to complete your registration the day of the event. Please reach out to us if you have special circumstances: email@example.com.
Fundraising page: When you register, you will automatically receive an email with a link to your fundraising page. This page is activated when you click on the link, and you are able to customize it with your own pictures and text. We encourage you to spread the word about the event to as many people as possible--friends, family, coworkers, everyone!
Create or join a team during the registration process. Alternately, you may join a team from your fundraising page. Teams are welcome to show their team spirit in a variety of ways (signs, props, costumes)--just make sure to support the overall theme of honoring women's and girls' leadership.
Proceeds: All proceeds benefit Camp Sojourner, Girls' Leadership Camp, a nonprofit leadership development program for Philadelphia girls, which offers year-round leadership workshops, service projects, and arts programming along with our annual week-long summer camp -- all on a low-cost, sliding scale for families.
If you would like to make a donation by check, please address it to "Camp Sojourner, Girls' Leadership Camp"/ 801 S. 48th Street/ Philadelphia, PA 19143.
Here are a few examples of how your contribution can make an impact:
$25 = Summer camp t-shirts for 4 girls
$80 = Round trip transportation for 20 girls to participate in a local college tour
$100 = Cost of food and supplies for 1 leadership workshop for 20 girls
$350 = Suggested minimum family contribution for 1 girl to attend week-long overnight summer camp
$1250 = Actual cost to send 1 girl to week-long overnight summer camp
Sojourner Truth
The walkathon is named in honor of Sojourner Truth, an African-American woman who escaped slavery and then fought to end it, while also speaking out for women's rights and economic justice. She, along with many others, has served as an inspiration and role model for generations to come. We are walking in her footsteps!
Thank you for supporting the leadership of women and girls!
Course Map- 3K


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|Thomas R. Wier <trwier@...>
|Tuesday, February 1, 2005, 14:55
On 1 Feb 2005, at 8.42 pm, Thomas R. Wier wrote:> > Chris wrote: > > > > > A 10 credit module would be good though. :) > > > > What's a "10 credit module"? > > In Australian unis, and it seems in British ones as well, what I call > subjects, Chris seems to call modules, and what Americans appear to > call courses, have different weightings. When you have completed all > the core subjects and have attained the right number of credit points, > you have completed what Australians call your course and you can > graduate and get your degree. [...] The subjects have different > weightings, depending on the length of time and the amount of > work involved.Ah, I don't think that's quite how many American universities work. I say "many", because, of course, there is no one system of education in America at any level. A "course", in American parlance, is one class. This quarter, e.g., I'm taking a seminar on infixation, a seminar on wh-movement, and the second quarter of Nahuatl. These classes are called courses. As for the rest, there's wide variation, so I'll describe how my undergraduate education at UT-Austin worked. To get one's bachelor's degree, one generally refers to credit "hours". Usually, the number of credits equals the actual number of hours one spends in the classroom per week, and at UT this was also encoded into the that course's (=class's) numeric designation. So, Ling 301 is the introductory linguistics class, it meets three hours per week, and after the end of one semester, if one passes one has earned three credit hours. Gk 606Q (the advanced Anc. Greek course I took) met six hours a week, and I received six credit hours for it. And so on. How many credit-hours one needed to graduate depended on which college one was in; I was in the College of Liberal Arts, in which one needed at least 120 credit hours to graduate, though, because I had three majors, some of whose requirements overlapped, I ended up with 160-something credit-hours. Generally, each semester one took at least four classes equalling twelve credit hours, though some classes were more work-intensive and so would increase one's overall load. (Certain financial aid packages and government programs would require at least this many hours per semester.) The program assumed that one would take at least 15 credit hours each semester, to equal 30 credit hours per year or 120 in four years. I got out of this in part because my HS was basically like a college for one's last one or two years, and so I took eight advanced placement tests and got 36 credit hours from it, which meant my overall load could be lighter each semester, and that I could have three majors instead of one or two. (Some people really make a killing off of these advanced placement tests. I have a good friend who tested out of 62 credit hours.) Anyways, like your system, 10 is a light semester, 15 is normal, and 20 is ridiculously heavy. (Though a classmate of mine from HS who was trying to get four majors [Physics, Astrophysics, Russian linguistics, Russian literature] was taking 22 credit-hours some semesters, and got like two hours of sleep per night.) At private universities like the U. of Chicago, things (can) work entirely differently: here they're on a quarter system, they don't have majors but "concentrations", undergraduates have much more uniform requirements for graduation, different language requirements, no state-specific requirements (at UT, before they would accept my US government AP test, I needed to take another "Texas-element" test on Texas government and history), many more students are in the dual-degree bachelor's+masters program, etc. Oh, on a different note: as for "chook", I will never cease to be mystified and amazed at Australian dialectology. :) ========================================================================= Thomas Wier "I find it useful to meet my subjects personally, Dept. of Linguistics because our secret police don't get it right University of Chicago half the time." -- octogenarian Sheikh Zayed of 1010 E. 59th Street Abu Dhabi, to a French reporter. Chicago, IL 60637
|Tristan McLeay <conlang@...>


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|Sculptor Joseph Casha is celebrating his 70th anniversary and 50 years in the field of sculpture with an art exhibition entitled "Small is Beautiful", consisting of 40 miniature sculptures in painted terracotta made during the last three months. The exhibition which is being inaugurated on the 21st of May is being held at the Malta School of Art to coincide with the Prize Giving Ceremony of the school. It will remain open till the 12th of June.
|Casha has always had a creative relationship with the Malta School of Art that has developed and changed over five decades. He enrolled as a student in the late 1950's in the modelling class under the supervision of George Borg and studied drawing under Vincent Apap, obtaining a four year scholarship to study abroad. On his return he was appointed art teacher in Government Secondary Schools. In 1983 he started teaching sculpture at the School of Art and in 1995 he was appointed Head of school. He retired in 2000 but he is still in charge of the popular 3D sculpture class.
|This is Casha's first exhibition since his retrospective organised by the Bank of Valletta three years ago, curated by Mr Louis Saliba.
Joseph Casha at 70
Sculptor Joseph Casha is celebrating his 70th anniversary and 50 years in the field of sculpture with an art exhibition.
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Leave a reply cancel replyin the Club life section. Highlights of club life the rules of behavior at the club as it is better to come off On our site you will find a large number of the best collections of photos in excellent quality. You can easily find you interesting and desired pictures and can download them for free.
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Mangaluru, May 17, 2018: Vedavyas Kamath City MLA elect was in the middle of the celebration of his victory in the elections when he received the information on the attack and injury of party workers. The party workers were celebrating with a victory march at Adyar Padav when miscreants attacked the group by pelting stones on them. A few of the part workers sustained grievous injuries and where admitted at Mangaluru Wenlock government hospital.
Kamath who visited the hospital, strongly condemned the attack and directed the police to take strict action against the miscreants. "I'll not tolerate any injustice or trouble caused to the workers and will make sure that the culprits are subjected to legal action."
"The Goonda mischief that used to take place in Dakshina Kannada under congress government will not be given opportunity now," he said, directly threatening the miscreants.
BJP party workers appreciated the act of victorious Vedvyas Kamath who came to the assistance of the injured party workers even before assuming office.


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Weibring GC
Call Us Today : 1 309-438-8065
Welcome To Weibring GC !
Weibring Golf Operations Blog by Laura Provost, PGA and Stacey Miller, PGA Did you know - Golf cart traffic can cause significant turf injury and soil compaction? The area around tees and greens is especially sensitive. But you can help! Read More Here!


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Review the differences in the Mac and Windows versions of AutoCAD 2017. Learn the nuances that affect your daily CAD usage, and get the most out of your existing knowledge.
- [Jim] Hello, I'm Jim Lapier and I want to thank you for joining me as we take a look at the process of switching from AutoCAD for Windows to AutoCAD for Mac. The purpose of this course is to focus on users who have experience with AutoCAD in the Windows operating system environment and who are migrating to Mac OS 10 and want to use AutoCAD as a native application. AutoCAD for Mac was released in 2010, after a hiatus from Apple of nearly 17 years. Autodesk rewrote the application from scratch to take advantage of the Mac OS 10 environment and all of its underlying resources.
To that end, there are certain features and tools that were examined and retooled or re-imagined and certain others that were unable to be brought over due to operating system restrictions or other issues. Fortunately, the past seven releases have made leaps and bounds to balance the tool sets between the two versions, and while there are still differences with a little review, I'm sure you'll have no issue making the transition. Now, let's jump in and begin our tour of AutoCAD for Mac for users looking to switch from AutoCAD for Windows.
- Getting comfortable in the AutoCAD for Mac interface
- Managing files in the Finder
- Saving files
- Setting up 2D layers
- Working with 2D layouts and paper space
- Using external references
- Using the Sheet Set Manager (aka the Project Manager)
- Printing in AutoCAD for Mac
- 3D modeling
- Customizing AutoCAD for Mac
- Understanding renamed and missing features


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If you ever stop and think about Daphne Guinness, it's really incredibly sad that she lost two of her closest friends so close in time to each other it's actually quite heart breaking. The heiress spoke about both Lee Alexander McQueen and Isabella Blow at a talk at the Royal Academy and it kind of makes me want to hug her.
First, she opens up about why she purchased that entire wardrobe of high fashion that once belonged to Isabella Blow at auction to Vogue UK. "What happened to her was so awful – I just wanted to preserve who she really was. I had to make sure it was safe. It's difficult for me to look at it though – it smells of her. Her wardrobe was a narrative of her life," she explains.
And lest you think Guinness doesn't support Sarah Burton's new role at McQueen, you'd be wrong. "Sarah's brilliant – I loved her last collection,"Guinness tells us. "She worked withLee for so long so she knows what to do. She's not Lee but I think he'd be happy with her doing it. She learnt from him. Other than McQueen, I don't love this resurrection of redundant labels. There are so many talented young designers and so many of them end up working under other people's labels. They should be doing their own thing."
Hmm, like for McQueen it's OK but not all the others? I'm just glad the McQueen label is carrying on, and Daphne explains its namesake beautifully:
"There's clothing then there's art and he was an artist. If he'd have wanted to be a painter then he would have been one of the best in the world. He had that magical touch. He just got it. His shows were like pieces of theatre – they were mindblowing. He could make anyone do anything." Sigh.


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MY WEIGHT BOOK, written by Dr. Pierre Dukan with 32 medical experts in areas ranging from nutrition to psychology, is an international bestseller yet each book is customized for one individual reader. Less a method than a total plan, European statistics show that Dukan's results are among the best for weight loss and on the long-term goal of keeping the weight off, radically better than all other methods to date. Dukan says, "A person grows bigger for reasons which may not be clear to her and must be identified in order to apply the method.
Because my plan is adapted to an individual, we help


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Tribute beer. What can I say? To me, it is the perfect beer for a lazy, sunny day: its beautiful amber colour, its amazing orange and fruity scent, its gentle bitterness… grab a pint or pop a bottle and you'll understand what summer days taste like.
I tried this beer by chance during my first months here in the UK (now almost 6 years ago): one day I went in a random pub, my classic choices were not available, someone suggested I try a pint of Tribute. Needless to say, I fell in love with it as soon as my lips kissed it and now it is one of those beers I can't live without.
When I opened this blog, one of the first things I told my husband was: "I think I want to make a cake with Tribute". I've started to be obsessed by the thought. I had clear in my mind how I wanted it to be: light, fluffy, with a nice amber colour, clearly tasting of Tribute beer and with a touch of orange to exalt its scent. Funny thing is, the more I wanted to make it, the more everything seemed to go against me: first, my local supermarket run out of Tribute; then, I got a viral infection resulting in the most horrible soar throat ever and, once I got rid of it, my son and I caught a cold that basically knocked the both of us down. I am finally on the mend (fingers crossed) so I decided to celebrate the end of this sickness spell with this so-desired cake! Believe me, the perfume that will come out of your oven is unbelievably inebriating. It will put a smile on your face straight away.
For the cake (serves around 8)
- 240g flour
- 120g caster sugar
- 200ml Tribute beer
- 100g unsalted butter, softened
- 1/4 tsp salt
- 1/4 tsp bicarbonate of soda
- 1/2 tsp orange zest
- 2 eggs
- 1 tbsp baking powder
For the frosting
- 2 tbsp Tribute beer
- 2 tbsp orange juice
- 500g icing sugar
- 160g unsalted butter, softened
Pre-heat the oven at Gas Mark 6; get your cake tin ready with either butter & flour or greaseproof paper (whichever you prefer). I'd say a 20cm in diameter tin should do.
In a bowl, gently mix sugar, flour, salt, bicarbonate of soda and baking powder. Add beer and start whisking the mixture. Once combined, add butter and one egg at a time. The mixture shouldn't look like it's curdling: if that happens, add a heaped table spoon of flour and keep whisking. You can immediately feel the perfume of the beer coming from your yellowish cake mixture; add the orange zest and pour your mixture into the cake tin.
Cook the cake for around 45 minutes or until well risen, springy to the touch and amber-ish in colour; my most trusted way to tell if a cake is cooked is by inserting a skewer in the middle: if it comes out clean, the cake is cooked.
Leave the cake to cool for about 10 minutes before unmoulding it, then transfer it on a wire rack to completely cool to room temperature. In the meantime, prepare your frosting: place your icing sugar, beer and orange juice on a bowl and stir with a spoon, ensuring the icing sugar does not form lumps. Add the butter and whisk. Give it a taste before you cover your cake: you might want it a bit more orange-y rather than beer-ish or viceversa. Do not frost your cake if it is still warm. It has to be completely cool or the butter in the frosting will melt!
Enjoy a slice of this cake with a good pint of Tribute. I don't have any variations for this recipes but I'd like you to be aware of couple of things. The orange zest is quite strong in flavour, especially if the orange is ripe: add it bit by bit till the cake mixture taste ok, as you don't want the orange zest to be overpowering (after all, this is a Tribute cake!). Also, I tried to go easy with the sugar, but if you feel it is a bit too bitter for your taste, feel free to add a tablespoon of sugar to this recipe.


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Hapuna Beach Prince Hotel
Hapuna Beach Prince Hotel
Situated on the sunny Kohala Coast, Hapuna Beach Prince Hotel has defined Big Island luxury since its opening in 1994. As the second phase in Rockefeller's creation of Mauna Kea Resort, the hotel property shares 1,839 acres of oceanfront paradise with the legendary Mauna Kea Beach Hotel. Perfectly nestled into the bluffs above the #1-rated Hapuna Beach, the hotel presents a flowing, contemporary Hawaiian style where guests experience the true essence of rejuvenation.
Above description taken from company website.
Posted by Mike | Back to Previous Page


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My college friend Abby came to visit for the weekend, and I decided a crucial part of seeing the sights of the city would include the famous Diddy Riese in Westwood.
...basically, I was craving an ice cream cookie sandwich like an addict to heroin.
After we stood the long line formed outside that wrapped around the block, I savored in a delicious, albeit standard issue, chocolate chip cookie sandwich with vanilla ice cream. Abby got chocolate chip with walnuts, which I hate, but since this is a LOVES IT post, I will go no further.
God bless you, Diddy Riese. The caloric shit show I endured to savor your tasty treats was well worth it. Liquid dinner tonight to compensate, here I come.


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SAN FRANCISCO, Calif. – After two years of refinement, two hand-built prototype units and more than 25,000 miles of testing, XP Camper announced today it is now accepting orders.
"I created the XPCamper because I was disappointed with the materials and construction I found in other campers," said Marc Wassmann, the company's founder. "I spent several years researching materials and construction methods, built a prototype by hand and then personally tested it for a year through more than 25,000 miles of on and off-highway travel.
"Then I tore it apart, figured out what worked and what didn't, and built a second prototype. Now I'm confident that the XPCamper and every system in it is the best possible quality. It's the camper I want, and I build each one as if it was for me," he added.
The XPCamper is a lightweight, expedition quality camper that sets new standards in several areas. It's the first pop-up camper in North America to offer:
- All diesel appliances, which are typically found in yachts around the world. "Modern diesel appliances are incredibly efficient, safe and environmentally responsible," said Wassmann.
- Remote controlled hydraulic popup system that lets users set up camp with a simple push of a button
- A monocoque fiberglass body created partially with a soy based resin which makes it solid, strong and well insulated
- An optional fuel cell power system
"The fuel cell is phenomenal," said Wassmann. "It is very safe, with no noise and no emissions other than water. With the fuel cell you can be fully self contained for incredibly long periods of time yet have all the electrical comforts of home."
Starting at $23,465 the base level shell includes the camper body, dual pane windows, doors and the remote-controlled hydraulic lifting mechanism. To further serve the do-it-yourself adventurer, XPCamper is also making each component available separately, and is a factory authorized Webasto diesel appliance installation and service provider.
A fully loaded and installed turn-key model can cost as much as $75,000, which includes a queen size bed, full kitchen and bathroom facilities, multiple built in storage solutions, high efficiency lighting, a TotalVision exterior camera system and a dinette as well as solar panels, a fuel cell APS and the required modifications to the platform truck.
The XPCamper is designed to mount easily and securely to a flatbed truck with a minimum payload rating of 2,000 pounds, which customers will need to provide. The flatbed itself and any required modifications to the truck are included in the cost of the turn-key unit.
About XPCamper
Created by uncompromising off-road enthusiasts for off-the-beaten path adventurers, the XPCamper is the result of over seven years of continuous testing and refinement.
For more information or to discover how you can commission your own custom built expedition quality camper, visit www.xpcamper.com, call Wassmann at 415.672.1504 or e-mail him at firstname.lastname@example.com.
SOURCE: XP Camper press release


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Hotels: Accommodation will be provided to the delegates at the hotels listed below. Delegates and participants will be allocated rooms in these hotels by the Conference Secretariat.
Delegates who wish to upgrade their rooms to suites will have to pay the additional costs involved to the hotels. Any such request should be made known to the Conference Secretariat for necessary arrangements.
1. Yaounde Hilton Hotel 2. MONT FEBE
P.O. Box 11852 Yaoundé P.O. Box 711 Yaoundé
Tel.: +237 22 23 36 46 Tel.: +237 22 21 40 02/22 21 40 99
Fax: +237 22 23 32 46 Fax: +237 22 21 60 70
Website: www.hiltonhotels.com Website: www.montfebehotelyaounde.com
3.Djeuga Palace 4. Hotel Franco
P.O. Box 2659 Yaoundé P.O. Box 3336 Yaoundé
Tel.: +237 22 20 03 46 Tel.: +237 22 20 13 08
Fax: +237 22 22 64 26 Fax: +237 22 20 13 11
Website: www.djeuga.com Website: www.hotel-franco.com
CPA Cameroon Branch will pay for the room on bed and breakfast basis at the hotels listed above for the duration of the conference. Meal tickets will be given for dinner for the duration of the Conference.
CPA Cameroon Branch will not pay for extras, such as additional nights' accommodation, meals not offered as a part of official programme, drinks in the bar, room service, laundry, mini-bar and international calls. Delegates and participants are required to pay for these facilities at the time of availing the service or at the time of checkout.
On arrival at the Conference Centre, delegates should go to the CPC 2014 registration and information desk.
On arrival at the hotels delegates should go to the Information Desks setup in the hotels to collect their room keys. Room keys will only be issued to the delegates after the registration process is completed.
At check-in delegates must provide credit card details to guarantee payment for any extras. Those without a credit card will be required to pay US$150 cash deposit. Unused deposit will be refunded in US Dollars upon check-out.
Check-in time is 1400 hours and the check out time is 1200 hours. The Conference Secretariat will assist delegates who may wish to stay for additional nights either before or after the conference. Those who require such assistance should inform the Conference Secretariat well in time to make necessary arrangements in this regard. The costs involved will be the responsibility of the delegates.


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Rebecca Cuddy, Mezzo-soprano
A versatile performer, Métis (Indigenous) Canadian Mezzo-Soprano Rebecca Cuddy is at home on both the contemporary and classical stage. She recently completed a Masters in Vocal Performance at the Royal Academy of Music in London, U.K and studied with acclaimed Mezzo-Soprano Sarah Walker. Rebecca's recent performances include soloist roles in Toronto Concert Orchestra's production V oice of a Nation , and collaborative collective tick tock's new opera A Certain Sense of Order at Tête à Tête Opera Festival in London U.K., and Dinah in Bloomsbury Opera's production of T rouble in Tahiti (London). For more information please visit her website at rebeccacuddy.com.


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Kiel James Patrick
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Archive for the 'Restaurants' Category
Imitation is the sincerest form of flattery…..
However, there is a distinct line between drawing inspiration from someone else's work as opposed to copying not only a concept, but a whole shop, right down to the actual menu, spatial design and interior decoration – including personal quirks.
Having worked as an interior designer, I value good design, but above all, design integrity.
I refer to my previous post, (which was sooooo long ago I know) where I hailed Porchetta as having a holier than thou vegan sandwich. I don't want to slam a small business directly, or wish them into closure, however I think it's important to be well informed, as things aren't always as they appear.
After I had posted the previous blog entry, I received an email from Frankie Harrington, owner of Meat & Bread in Vancouver. The tone and delivery of the email was polite and informative, without any spite or malice. Frankie informed me that
"I built Meat & Bread sandwich shop and opened in October 2010 with my business partner. We grew up in restaurants and opening Meat & Bread was our first crack at owning our own. We took many risks in this venture and tried our hardest to be different and to stand out with our approach, cooking techniques and design."
"It's pretty upsetting to know that there are people that copy everything…inspiration is one thing but they took everything. My business partner and myself have worked very hard independently to open Meat & Bread…It's not like we have bottomless pockets and come from a corporate background. This idea is as real as it get's and we both still work at our two locations 6 days per week."
Whilst I can not deny that I still dream of that sandwich from Porchetta, their ethics and morals have left a bitter aftertaste. It is a personal decision for me to decide not to visit Porchetta again, mind over stomach, ethics over hunger for me. Besides, Casablanca is just a 5 minute walk away when a carby craving hits, and it hits the spot oh so good.
Porchetta: A brilliant sandwich spot for a vegan!
I'm serious. I've had THE best vegan sandwich of my life here. And I've sampled them around the world, Australia, England, Sweden, Laos, Spain to name a few.
I'd been craving a sandwich for a few weeks, yet for reasons of time and a slightly OCD'ish manner of not settling for sub-par food, the craving had remained unfulfilled. However, to be perfectly honest, after finishing up a particularly stressful Sunday of work, when a co-worker suggested 'Porchetta' for dinner, I was less than impressed. Mmmmm, sure I thought, I'll just have the porchetta sandwich, minus the porchetta.
Oh…..how I was wrong….flip the menu, order number 10, hold the cheese, choose the sambal dipping sauce and wash it all down with a Hitachinonest Espresso Stout (whilst I love this beer – odd choice, they should've had at least an ubiquitous Peroni?)
Who would've ever thought that the most fulfilling, perfectly grilled fresh vegetables tossed in a light olive oil and herb dressing sandwich would come from Korea, and more specifically, a sandwicherie that specialises in Italian Porchetta – which my fellow dining partners told me was also the best porchetta they've had.
This new generation of Korean entrepre-restrauneurs (yeah I'm making words up here – but you get it yeah, in fact – you love it, oh yeah!) are well travelled and don't do things by halves. If they want to open a boulangerie, they've been to Paris, learnt from the artisans themselves, and bought the french flour back to prove it (Alaska in Garosugil uses only French flour). If they want to open a pizzeria, they go to Naples, learn the craft to form a pizza straight out of Italy that isn't comletely covered in yellow cheese and contains fresh red sauce and real basil (Blacksmith Pizza, Jongno – not the chain that is everywhere, but the small, kitscho restaurant aptly named because he is an actual blacksmith)
And if they want to open a Porchetta Sandwicherie – I'm guessing they've travelled to Italy, or at least have an understanding of what makes up a great sandwich.
Essentials to a great sandwich
1. The bread. It's a deal breaker.
Should be soft, yet chewy. Hold the crusty baguettes for balsamic and olive oil dipping parties.
Filling to bread should not be in even ratios – think apple pie.
Filling to bread; 2:1.
I would've preferred wholemeal, but as this was a pillow of goodness, I'm not complaining.
2. Fillings. It's a ball breaker.
You can't polish a turd. No matter how good the bread is, it won't camouflage poor quality fillings or weird combinations (although I do love crisps and vegemite – but I'm not selling it)
They need to be fresh, abundant and proportionate. You don't want to be tasting all onion wondering where your damn semi dried tomato went too, considering that's what jacked the price up to ₩8,500.
Several times I stopped to just examine the fillings of the sandwich, I was amazed at the variety and freshness of the fillings, roasted eggplant, zucchini, pumpkin, potato, mushroom, fresh tomato – wow.
3. The spread.
Needs to be tasteful and moist.
With a plethora of condiments, fancy butters, jams, relishes, mustards and mayo's out there, we've come a long way from humble margarine beginnings.
The spread needs to be tasted, but not overpowering. Complementary yet not competing with the fillings.
A light basil pesto was used which led to a discussion of "How good is this basil pesto!"
4. The drip.
Like any good burger, a hot sandwich needs to have some guts and it should be messy, juices running down your hand as you eat it.
I don't know why exactly, a testament to its freshness perhaps?
5. And now apparently, a dipping sauce.
I was just going to write, I'm not one to dip….but thinking back to my childhood I've fond memories of Le Snak, Dunkaroos, Yim Yam's (who doesn't remember the disappointment when you found out the dipping chocolate wasn't the length of the sticks?) but dipping a whole sandwich?
What the?
And somehow, with all the different flavours of the vegetables and the basil pesto, the sambal dipping sauce, more sweet than hot – kind of like red capsicum than red chilli, went amazingly well.
The lowdown:
Jumbo Grilled Vegetable sandwich ₩8,500
Ask them to hold the cheese to make it vegan
I highly suggest the sambal dipping sauce.
Take Subway Line 6 to Noksapyeong Station, exit 2. Walk straight for 500 metres take the underpass to the other side of the street. Take the street right from Noxa and it's on the left hand side about three doors down (hmmm, maybe 5 but I just wanted to remind you all about that mediocre 90's soft rock band)
Cafe Able: Serosugil, Sinsa-Dong, Gangnam-Gu 서올시 강남구 신사동
Meandering around Garosugil this week, see post here, I discovered a newish cafe that has become my favourite southside hangout.
Not to sound all wanky and cliched and stuff, (these disclaimers always mean something wanky and cliched will follow) but the universe has a funny 'ole habit of pulling you in the direction you need to be. Or meeting people who share common interests. Or realising that living life by the magic 8 ball app is probably quite foolish.
Though life may throw some curve balls and some straight out air swings, I've found that everything in life, positive or seemingly negative, leads you to where you have to be. I'm always where I need to be.
And on this bright, crisp Autumn arvo, I was led here.
Cafe Able, Sinsa-Dong, Gangnam-Gu.
Down the right hand side streets of Garosugil
They are part of the emerging 'slow food' movement in Seoul.
Apparently they have their own rooftop farm, however I couldn't go up to see on this day, or I needed a Korean friend to help me with the language barrier.
They also had a workshop area for cooking classes, craft workshops
They also sell delicious treats, pickled products
Beautiful, eco inspired cafe with good spatial design with different areas.
Communal spaces for bigger groups, workshops, intimate areas for private occassions or a vibrant, social area for a quick bite or long lunch.
Jumping on the oh-so-trendy-but pretty mason jar trend, the menu was a selection of fresh, energising juices and coffee's; light meals such as beautifully executed salads, sandwiches and soups served on individual wooden bread boards.
Refreshingly tart and delicious.
Green Vitamin; kiwi, orange & celery.
How to get there: Get yourself to Garosugil, Sinsa-Dong. Line 3 (orange) Sinsa – Exit 8.
From exit 8 end, walk all the way down the end, Forever 21 end.
As you see Starbucks on the left, take the the right hand street, before Starbucks. Follow to next intersection and turn left. Cafe Able is on the left hand side, near the corner.
Address: 2F, 547-6 Sinsa-Dong 서올시 강남구 신사동 547-6 2F *Don't rely on google maps – It will send you to the wrong place.
Phone: 010-6219-7264
Garosugil 가로수길 is so 2010. Serosugil 세로수길 is the new black.
Today, being the last day of my holiday, I decided to take a stroll around my favourite southside area, Garosugil in Sinsa-Dong, Gangnam-Gu. (Dong = micro suburb, Gu = suburb. Southside = anywhere south of the massive Han river.
Garosugil directly translates to "tree-lined street" (Garosu = tree-lined, Gil = street) and is aptly titled, with the whole street decorated with deciduous trees which are in the first stages of shedding their summer skin in exchange for the warmer orangey-brown hues of Autumn. The area is renowned for having a European vibe from the huge varieties of food available to imported brands.
New fashion / cafe collaboration: 'Around the corner' fashion and 'Publique'.
Original bakery in Hongdae.
Publique: Hongdae.
Sadly closed when I visited.
Amazing breads (none of that sweet white shite) and other sweet treats.
The founder was once an architect, with a passion for bread, and an obvious talent!
Last Winter.
The big brands have taken over.
However, as with the gentrification of all suburbs, what was once a little hidden pocket for authentic pop-up shops, emerging designers and small businesses, has become a mecca for the big players, taking advantage of the beautiful location, accessibility and apparent 'new money' wealth of the area.
세로수길, or Serosugil, translates to 'side streets' and these noticeably quieter, quirky side streets of Sinsa, off the main drag of Garosugil, have been sprouting new small boutiques, cafes and restaurants reminiscent of the area formerly known as.
I was on a mission today to do the unthinkable in Seoul.
Trying to find some place I'd read about somewhere, but couldn't find the post online again, or any information at all regarding the place. My phone wasn't loading the Korea Herald website here, which has directions in layman's terms.
So, Le Pure Pressed Juice, it's you and me baby another day.
It wasn't all a futile waste though. There's always something new to be found in this city. That's what I love.
Walking around in the glorious Autumn afternoon,weaving in and out of streets, I saw many interesting places, old faithfuls like Le Alaska Boulangerie (Why Alaska?) who imports their wheat flour direct from France and has a beautiful open kitchen where you can watch the bakers at work, dine in and enjoy coffee and croissant or take it to go. I've tried the spinach twist (and still dream of it, however now try to refrain from wheat) and can vouch that it is as delicious as it looks.
Because the French do it better
Another favourite, the Swedish cafe 'Fika' which has recently moved to a bigger location and extended beyond just a cafe to include a 2nd floor 'smart working library cafe' where the premise is to 'work, share, read, write and drink.' The basement floor is a Scandinavian design lifestyle shop where they sell different kitchen utensils, homewares and soft furnishings. The cafe now also stocks a range of gourmet biscuits, crackers and muesli's. Not all Swedish, some German, but there was the 'vellicht Svensk' (very Swedish) Lingonberry and Gooseberry jam. This can be either spread on bread or crispbread or mixed with water to form a drink.
Having lived in Sweden, I find Fika to be quite authentic with the selection of cakes, buns and savoury items. Generally, Swedes love processed cheese/fish pastes in a tube and it was scarily heart-warming to see these nutritional nightmares there!
'Fika' in Swedish means coffee break. And Swedes love to take fika 2 or more times a day. I lived in a small town outside of Gothenburg on the west coast, and it was a tiny, quaint, fairy tale beautiful town with only around 25,000 people, a main street in the city centre that went for 2 blocks, but with a crazy 30+ cafes. At any time of the day, these cafes would be filled with people, man or woman, young or old, all enjoying fika.
The sweet taste of Sweden, Lingonberry.
Enjoyed with everything from pancakes to meatballs.
Bottom Left: Cheese/Fish paste in a tube
Top Right: Semla – a sweet bun usually filled with marzipan. Traditionally only eaten around Easter.
Other places of interest:
Spellbound Fixie Shop
Lots of people riding around, hanging about.
Will go back another day and buy me a bike.
Fork Fork Diner
Kitsch little cafe serving burgers, salads, pasta
Hello! Diner and Cafe
Menu looked suspiciously asian for a 'diner'
Noodles, rice dishes……ho hum ho hum
Jane's Picky Pizza
Good design, both architecturally and graphically
Food looks pretty banging too
It's not all about food
Serosugil has nice, independent boutiques like this as well as more street fashion orientated stores stocking European brands like Nudie, Cheap Monday, WESC.
Ok, around the corner, back on Garosugil.
Collab between 'Around the corner' and 'Publique'
Delicious bread from Publique.
Vegan chive and 'cheese' dip – recipe to follow
How to get there: Sinsa Station exit 8, line 3 (orange) Walk directly out of subway for 2 blocks. Turn left at the Missha into Garosugil.
Walk around, get lost, discover a new favourite, like I have here (post to follow)
카페 수카라 Cafe Suッkara & 파절이 Pajeori
Tonight I had the pleasure of meeting up with my good friend, S, at Suッkara in Hongdae.
S is an inspiring and amazing lady. Introduced by a mutual friend we share a love of Australia and design, and recently found out that we also share a passion for a holistic way of life centred around organic farming and good, slow food.
She is also involved with 파절이 (Pajeori) which is a non-profit organisation focused on organic farming. Currently Pajeori have a large farm, 3000m2 if I remember correctly, on Yeouido Island, Seoul and are harvesting over 30 different kinds of vegetables and herbs.
It is a small group that is very passionate and proactive in clean, organic produce. Currently they are working with several cafes/restaurants around Seoul, and Suッkara in Hongdae is one of them.
파절이 Pajeori on Yeouido. 'Up'cycling: reusing old plastic bottles as plant pots.
Suッkara is a beautiful, restaurant with beautiful food and drinks. The dim lighting creates a subdued atmosphere, whilst the open kitchen evokes a homely ambience. We were there at around 6:30pm, and the restaurant was calmly abuzz with people seated all around the low bar encompassing the kitchen and at the well spaced, kitsch tables and chairs.
Suッkara was established around 4-5 years ago, and with a focus on high quality, homemade, organic food, it's no wonder why. The drinks list is extensive with teas, sodas, wines and cocktails to a variety of appetisers, meals and desserts.
Caught up in conversation, I must admit that although I read the menu (in English too) thoroughly, details are escaping me now. Vegetarian and vegan friendly, there were options for each meal to omit or substitute dairy or meat. Options ranged from curries, salads and were well priced, with our meals at ₩10,000 – ₩12,000 each. Sizes were very generous and accompanied with interesting pickled side dishes and soups.
I had a delicious japanese plum and ombashi soda, which was lightly carbonated and very refreshing. It was clean and tart and only mildly sweet.
I ordered the special menu item, which was absolutely amazing. A whole baby eggplant had been steamed and then roasted and topped with a marinara sauce and a sprinkling of feta cheese. I can't for the life of me figure out what was in the marinara, it almost had a meat-like texture and the flavour was rich and deep. It was coupled with a bean and gingery rice, which complemented the sweeter and softer texture of the eggplant. It also came with a refreshing, cold pumpkin soup, which wasn't sweet like some can be. It became the perfect extinguisher when I stupidly decided to eat half of the small, fire roasted green chili.
Special menu order: Eggplant and ginger rice
S ordered the vegan platter which was as amazingly delicious as it was beautifully presented. On the wooden platter was a selection of thinly sliced cranberry and nut sourdough bread, cashew cream cheese, chickpeas, salad and a velvet-like shiitake mushroom and vegetable soup. I could taste a strong, earthy tofu flavour which matched the rustic bread perfectly.
S's boyfriend ordered the cheese omelette which came with purple rice and salad. Never, ever in my life have I been floored by an omelette. Australia is boss for brunch so I've had my fair share of omelette's. But this was out. of. this. world. So smooth, so light, so fluffy. The omelette glistened with a shininess that had me worried it would be too oily, but any oily-ness dissipated into deliciousness. Totally delectable, I can see why it is one of S's menu favourites.
Whether alone, with friends or for a place to impress a date, Suッkara is the destination! I will be back for sure. The only problem will be deciding what to eat next!
Suッkara also runs workshops. The next one will be Monday 8th October at 7ish where you can learn how to make their beautiful pickled vegetables.
How to get there: Hongik University Subway Stop: Line 2. Go out exit 8. Immediately take first street right and walk two blocks until the road ends. Turn left at the intersection and take first right down the long main road. Walk the length of the road (around 6 blocks) and turn left. Suッkara is on the left. If you come to another road on your left, you have gone too far.
Address: 서울시 마포구 서교동 327-9, 산울림소극장 1층
Phone: 02-334-5919.
Opening hours: 11:00~24:00(Last order 23:00)
Faffing about: Time Travel prelude….
Libertine – Paddington
Having grown up in Australia, we have the privilege of being exposed to a myriad of food cultures. The standard and authenticity of these select foods is outta this world, due to our multicultural population. What is crazy though is not being able to get a decent meal after 9pm. "Kitchen closed" What the shiz?
I first realised the high quality of ethnic food in Australia when I moved to Sweden and sampled various "Thai" and "Japanese" restaurants which were run by people of said ethnicity, however I can only guess that due to a more conservative taste palette of the Swedes (not very spicy) or to cut costs with expensive, albeit obviously necessary ingredients, some things, like taste and flavour, were thrown outta the imported plane window.
I spent most of my food-appreciating, wining and dining years in Brisbane and food culture there is immense, focusing on everything from raw, vegan and wholesome, to hearty and artery clogging and everything in between. Traditonally, certain suburbs became well renowned for different types of food, depending on who immigrated there, however with the gentrification of all the inner-city suburbs this has changed and good food of any nationality can be found pretty much anywhere.
Still though, some remain pertinent. Want Greek? Head to West End, Lefka's has the best cinnamony Mousakka, lemon potatoes, fried haloumi – OMG! and lamb shanks as big as your head. Ouzeri is casual, alfresco sidewalk eating that is the place to go for group parties; their platters are of sizeable quantity, without substituting quality, I can still taste their fava beans. yum. West End is also home to many Vietnamese restaurants with Kim Thanh being my personal favourite for Hue spicy soup, prawn and pork rice paper rolls and a very much missed 3 colour drink. Huangs also has the best Massaman curry I've had outside of Thailand.
Take-away section of Lefka's. So. freaking. good.
Sunnybank, traditionally home to a predominantly Chinese community, however in recent years has grown further to include Korean, Japanese, Taiwanese, basically all Asian cultures, specialises in the cheapest and largest pan-asian cuisine. Singaporean Hainanese Chicken, Taiwanese drunken chicken, Korean Chimaek 치맥 beer and chicken plus all other vegetable and animal combinations can be found here. Just be careful, sometimes the area can be quite literally on fire.
My favourite Korean BBQ joint in Brisbane – Obaltan
However, being a 2-zone city girl myself this was always too far out for me and instead I milled about the city fringe for good Asian fare. Hubbed around Elizabeth Street in the city is a growing selection of Korean bbq, traditional restaurants and noraebangs thanks to the growing Korean student population. Good Japanese sushi trains, hand roll boogaloo's, ramen joints, gyoza and izakaya places, as well as fine dining can also be found around here. King of Kings Yum Cha in the Valley was also a staple for the craziness and awesomeness that has to be experienced to be believed.
Good Italian restaurants are also found around Teneriffe/New Farm with Vespa Pizza having an amazing cinnamon roast butternut pumpkin with dried chilli, sage and fetta although the 3 little piggies was always the favourite for my best friend Veracakes. We also shared some serious d+m's over their smashed kipflers and a good, or cheap – depending where we were in our pay cycle – red from our selected favourite bottleshopboy of the moment.
Vespa Pizza
Paddington, my old hood, home to many cafes that serve up a mean eggs benedict with a babycino for the bambino and provide a water bowl for your little white yap-yap, is also home to some of the best pub steaks when you wanna get your bogan on at the Paddo or the Cacko. "Rib fillet, medium rare with mushroom sauce" is the catcall, the wolf whistle, on Tight-ass 2-for-1 Tuesdays.
Fine Italian can also be found at 1879 which does amazing Pizza and Vio's, an elaborate setting for an elaborate menu.
Old locals for me, The Lark which does inventive mod-aus fine dining with an impressive whisky collection and amazing cocktails (and will let you stay on after closing time and persist for weeks on end with my silly requests of a long lost cocktail – he did nail it in the end) and Cartel – the bar where everyone knows your name and you can kick back on one of the couches, play some videogames, watch some Star Wars, listen to some local music or just enjoy good craft beer or Monteith's on tap – brilliant.
Other staples were the dark and atmospheric Spanish tapas bar Peasant or the vibrant French/Vietnamese fusion fare at Libertine, which has a magical vibe at dusk on a balmy Summer's eve. And whilst most people crave a greasy fry-up when hungover, I always could be found at the sushi train Sunday afternoon sipping my hangover away over miso soup and a giant Kirin.
However, let's be brutally honest here, Harry's diner has also saved many a drunken night with a deep fried dim sim, spring roll or chicken chips to soak up the inebriation. Also worth a mention is the Paddo Bottle-O – open until midnight – the latest in the city fringe and a 5 minute walk, 2 minute run away from my old beloved terrace house.
On the other sober hand, Fundies, a local institution, has organic vegetarian, vegan and raw salads, bakes, burgers and cakes, as well as having a store next door to pick up all your essential grains, groceries and gourmet snacks.
Fundies nosh. yum.
Oh, I miss home now.
Peasant – many a night spent at that bar.
I haven't even mentioned Indian, Mexican, Nepalese, the cafe brunch scene and amazing Modern Australian which is basically a fusion of everything available. Check out the menu at Esquire here for an idea of good Australian food, kimchi and beef 'bbq' chips? Scraped raw Wagyu beef with soy, ginger and fried rice? And in the year that I've left there seems to be whole new wonder of restaurants, cafes and bars to tickle the fetish of anyone, regardless of what you're culinarily in to.
Indian Kitchen – by no means the best Indian in Brisbane, but authentic, cheap and an institution.
But this wasn't meant to be a post on the Brisbane food scene. Or food scenes in general. Clearly got sidetracked, but realise I've written too much now to simply delete and start again. The nostalgia of home has been warming.
But rather, this is the intro into a series of travel snaps. Travel times. Time travel.
Whilst obviously the Korean food here is very authentic, it is hard to find other food that hasn't been korean-i-fied. Pickles with your bulgolgi pizza? Pickles in a Vietnamese rice paper roll? Kimchi tacos and burritos? This has made me reflect back to not only food available in Brisbane, but the traditional food I've eaten whilst travelling.
Pizza and ah, pickles?
I am interested in how the food traditionally eaten by different cultures affects their lifestyle. Different cultures have certain rituals with food, unique ingredients, cooking techniques, eating styles, which affects their lives in so many ways; their relationships with family and friends, weight, complexion and facial features.
Food is the focal point of celebrations, tragedies and everything in between the world over. Travel, real travel off the beaten tour package path allows us the privilege to witness first hand these different cultures, norms and cooking practices whilst gaining wisdom and insight into the interaction and relationships of people from different backgrounds.
"Adventure is a path. Real adventure – self-determined, self-motivated, often risky – forces you to have firsthand encounters with the world. The world the way it is, not the way you imagine it. Your body will collide with the earth and you will bear witness. In this way you will be compelled to grapple with the limitless kindness and bottomless cruelty of humankind – and perhaps realize that you yourself are capable of both. This will change you. Nothing will ever again be black-and-white." – Mark Jenkins
Food for thought
I have followed vegetarian and vegan lifestyles in the past in an attempt to be more proactive in my sustainable endeavours, however, what can I say…..I love meat, seafood, eggs and chocolate too much for it to be a life long commitment. Consider the theory surrounding great white sharks, once they get a taste for human flesh, they continue to seek it out. Perhaps this extends to humans as well, I think it is easier to live a vegetarian/vegan lifestyle if one has not eaten meat, or whose parents are also vegetarians.
Contrary to the outside perception of the Korean diet, it is not all meat bbq. Sure it is enjoyed regularly, perhaps once a week, but even then, the quantities are far less than what it looks like (it's all the tiny bowls of vegetable side dishes collectively called 'banchan' that make it look like super sized), a typical serving of meat is around 100 – 150g, and a minimum of two servings must be bought by a minimum of two people (due to again, all the preparation involved in preparing banchan).
Hence, why one-person-me usually only eats bbq meat once a week if I can coerce my friends into it…and why most Koreans are desperate to be in a couple. They just wanna eat some friggen bbq meat yo!
But, I find myself eating a shit tonne less meat here than in Australia, mainly due to the unavailability of lamb, my go-to-number-one meat. I find I prepare and eat really simple things if I am eating at home, salads, eggs, soups, vegetables. Eating out here is much cheaper than Australia, and generally, more nutritious, but this is a whole other post.
So, I'm not advocating one lifestyle choice over the other, however, I do not condone the inhumane treatment of animals and always make a conscious decision to purchase organic meat that has come from animals treated ethically and wild, locally caught seafood.
Organic groceries are becoming more affordable and readily available in Korea, see my previous post here as are organic vegetarian restaurants. Finding a restaurant that serves organic, humane meat is more of a challenge unless you are willing to drop a serious amount of coin – akin to that of your first born's university fund.
Seoul Restaurants:
Byeokjae Galbi (벽재갈비) – High quality, high cost Korean beef BBQ. The restaurant owns and maintains the hanwoo (korean cow) farm in Gyeonggi. Ph. +82 2 2058 3535
Goraebul (고래불) – Seafood restaurant. Receives their seafood fresh everyday from fishermen on the east coast of Korea. Ph. +82 2 556 3677
Gae Hwa Oak (개화옥) – Traditional korean restaurant with black Jeju pork and barley fed beef from a local farm in Jeollanamdo. Ph. +82 2 549 1459
Slobbie (까페 슬로비) – Slow Food, casual dining, great prices, great atmosphere. Traditional Korean food, ingredients sourced from local farmers. Ph. +82 2 3143 5525
Cafe des Verts – Organic tea and coffee, sandwiches, yogurts. Casual atmosphere.
*I'd really like to hear of some more, this is a lazy, half assed collection.
It takes 50,000 litres of water to produce 1 kilogram of beef.
It takes 1,000 litres of water to produce 1 kilogram of grain.
Most of the grains grown in the world is given to cattle.
These grains could be going to third world countries to help prevent starvation.
"The irony of the food production system is that millions of wealthy consumers in developed countries are dying from diseases of affluence – heart attacks, strokes, diabetes and cancer, brought on by gorging on fatty grain-fed beef and other meats while the poor in the third world are dying of diseases of poverty by being denied access to land to grow food grain for their families"
/jeremy rifkin


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The school itself consists of seven classrooms, a library, two latrines, a kitchen, and an office.The administrative building has a supply room, teachers lounge, clean water purifier and a nurses station. Our doors opened in Feb. 2013, educating 210 students per term.
Rooting for Change campaign: we are looking to raise funds to purchase 10 acres to farm on. Crops grown will help feed our students, and excess crops will be sold to the general public. Crops include: corn, beans, cabbage, and tomatoes. Once planting begins, it takes about 4 months to harvest. This will significantly reduce feeding costs and help pay teachers wages, books, medical supplies, etc. Children will also learn the importance of agriculture. We will employ workers to maintain the crops and students will visit the farm regularly. We understand the importance of tradition. However, we are looking to bring some modern farming ideas with this project. Specifically crop rotation and irrigation. For the last two years Uganda has had little rain, leaving the community devastated. Working together, we can change this!
Our clean water program. One of the most important aspects of this project. Contaminated water carries not only bacteria but parasites. This is largely because the water is shared by surrounding communities and animals. It is estimated that every week about 400 children die from water borne illnesses, or every 15 seconds. Extended bellies are common in Kacerere, the cause being intestinal worms. Worms consume up to 20% of a child's daily intake. Per the CIA World Fact book, water borne illnesses in Uganda include: Hep A, Hep E, Typhoid, Leptospirosis, and Schistosomiasis.
We recently partnered with Clean Water for the World, an organization based out of Michigan, whose mission is to provide clean water to children all over the world. This wonderful organization donated a water purifier that was installed in July 2013. Contaminated water is passed through a stainless steel tube containing an ultraviolet light. As the water passes by the light, it kills any parasites and bacteria. The light is powered by a 12 volt battery, which is charged by a solar panel. This purifier can clean up to 200 gallons of water a day, and is good for 2 years!! This partnership was a HUGE SUCCESS and will save thousands of lives in the community!! To learn more about this amazing organization, please visit cleanwaterfortheworld.org
We are creating an advanced carpentry program. A skilled craftsman in Uganda works 8-10 hours a day for LESS than $3 income. Bricks are made by hand and on location and all materials are purchased locally. This helps keep cost at a minimum, and provides a means of income for the community. Skilled laborers in our community find it difficult to seek work due to isolation, transportation, and lack of skills. We are teaching the men of the community these skills to help them maintain the school, as well as provide for their families.
The women in the community will be a part of our advanced needleworks program. This is a micro-credit initiative. Before joining this program, women must learn arithmetic. They will essentially be providing uniforms for our students, but also creating businesses to provide for their families.
In order to continue our work, we need your help. Volunteer, donate, spread the word, create a fundraising event, or ship supplies to our physical address in Uganda. We are ALWAYS in need of first aid and school supplies. You can even donate clothes! There are many ways of getting involved!


text: OUR STAFF Dr. Steinbeck's patients enjoy an incredibly knowledgeable and experienced group of staff members. In addition, everyone is the office is CPR and AED (defibrillator) certified. Sherry, Dr. Steinbeck, Libby, Blaise, Cathy, Kelly, Natalie, Sue Sherry Steinbeck, Office Manager Sherry handles the day to day business issues so that Dr. Steinbeck can concentrate on patients. Libby Neely, Communications & Client Relations Libby has been with us 20 years. She is the first person you will see when you come to the office. She always has a smile and a way of putting patients at ease. Natalie Morgan, Office Administration Natalie has been with us 10 years. Sue Koterba, Billing Administration Sue has been with us 7 years. Andrea Evans, Surgical Assistant Andrea has been with us 19 years. Blaise Weller, Surgical Assistant Blaise has been with us 15 years. Cathy Hargis, Surgical Assistant Cathy has been with us 11 years. Kelly Misleh, Surgical Assistant Kelly has been with us 4 years.


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PARIS (Reuters) - Barack Obama's trip to Europe this weekend revealed deep anxieties among the French and Germans that the U.S. president, hugely popular in both countries, doesn't really like them.
After years in which France and Germany happily distanced themselves from the unpopular policies of former President George W. Bush, Obama appeared bemused as he tried to reassure French and German journalists at a press conference they should not read anything into the brevity of his 2-1/2-day trip.
But he learnt, like the most popular kid in school who everyone wants to befriend, that the slightest gesture can seem like a snub to those anxious to be liked.
The president spent less than a day on Friday in Germany, where he held talks with German Chancellor Angela Merkel and visited the Buchenwald concentration camp that his great uncle helped to liberate in World War Two.
"Most of the speculation around my schedule here in Germany doesn't take into account simple logistics, traveling, trying to get from one place to the other ... there are only 24 hours in a day."
"So stop it, all of you," Obama, with a smile, told journalists.
"I know you have to have something to report on but we have more than enough problems out there without manufacturing problems."
The shortness of Obama's stay in Germany and his decision not to go to Berlin led to German media speculation of a rift, but the president dismissed this as "wild speculation."
Relations between Washington and Berlin have been less than smooth since Obama took office in January. Facing an election in September, Merkel has resisted U.S. pressure to take inmates from Guantanamo and send more troops to Afghanistan.
Obama traveled to Europe earlier this year to attend G-20 and NATO summits in a trip aimed at repairing ties with European allies alienated by Bush's war on terror, invasion of Iraq and climate change policies.
Arriving in France on Saturday to attend commemorations marking the 65th anniversary of the World War Two D-Day landings, Obama again found himself on the defensive after holding only brief talks and a working lunch with French President Nicolas Sarkozy.
French officials had expressed surprise, in private, that he could not find the time for an official reception at Sarkozy's Elysee Palace. Obama dined with his wife Michelle at a restaurant near the Eiffel tower in Paris instead.
"I think it's important to understand that good friends don't worry about the symbols and the conventions and the protocols," Obama told reporters with Sarkozy by his side, dismissing the suggestion he was snubbing his French host.
In translated remarks, Sarkozy was heard to say: "Do people think we should be hand in hand looking into each other's eyes?"
"Don't tell them they aren't the best friends in the world," the daily Le Parisien said on Sunday in an article accompanied by a photograph of the two men shaking hands.
Additional reporting by David Alexander and Francois Murphy; Editing by Matthew Jones


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I like to shake things up when it comes to pasta. Sure, a traditional pasta with tomato sauce is always yummy and satisfying, but I'd rather come up with something weird and original using whatever I've got on hand.
My friends are often the guinea pigs for my cooking experiments, and in this case it was my friend Justin who tested it out. We both really liked the recipe, although the chickpeas were a bit hard (because I bought a cheap canned brand that I will never purchase again, and which was also responsible for this experiment). Otherwise, it was delicious and nutritious!
Pasta with Greens, Chickpeas, and Feta
2 portions whole wheat spaghetti or other pasta
1 onion
2 cups chopped greens, such as beet greens, rainbow chard, kale, collard greens, or spinach
1 can chickpeas
crumbled feta (as always, there are no cheese limits in my recipes)
fresh or dried oregano
olive oil
1. In a frying pan, heat olive oil on medium heat. In a pot, bring water to a boil for the pasta.
2. Chop the onion into medium-sized pieces and add to the frying pan once oil is hot. Allow to cook for about 5 minutes, stirring often.
3. Wash and chop your greens into bite-sized pieces. Drain and rinse the chickpeas. When onion has cooked for a few minutes, add the remaining vegetables and the oregano and stir to coat them with oil. Reduce the heat and cover. Stir the mixture every few minutes.
4. Once the water has come to a boil, cook the pasta according to package instructions. Do not start cooking the pasta until the vegetables have been cooking for a few minutes.
5. Drain the pasta and serve topped with greens and chickpeas. Crumble feta over the dishes and serve immediately with a drizzle of olive oil and salt and pepper to taste.