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October 16, 2009 at 10:02 pm 216 comments
Before anything else, I have to say this: thank you! Thank you to everyone who commented on last week's post, where I asked readers to leave a comment with their location. I was having somewhat of a bad day when I wrote that post, and I included the last sentence (about dropping a comment) on a whim. I wasn't expecting many responses, but I was blown away by the stories and comments left for me. The comments were so diverse – readers from 6 continents, so many places both in the US and abroad, and readers of so many ages. There were college students, grandparents, entire families, and even other teens who are 17 and Baking. It made me feel like we are all together, we all have something in common, we all have the ability to reach out and connect. Thank you, thank you for making my week!
Remember a month ago when I said I had some fantastic news I was dying to share with you guys? Hint… it has something to do with the chef's jacket shown above.
You can't tell because of the camera, but I'm grinning. My super exciting, make-me-go-crazy news? I'm now an intern at Seastar Restaurant and Raw Bar!
Seastar is a fine dining seafood restaurant that's well known around here – it's been featured in Food and Wine Magazine, Best of City Search, Seattle Weekly, and Evening Magazine's Best of Western Washington, to name a few. It's a once in a lifetime opportunity for a high schooler like me, especially since I'm not pursuing a culinary career. It's a look into the world of food, of chefs, of fine dining restaurants. It's amazing. As a pantry chef intern, I help with plating salads and desserts, but I also have some free rein to try other things as well.
The chef I work with is named S-, one of the few women in the kitchen – she's young and friendly and a patient teacher. On my first day she showed me the kitchen, the pantry, the walk-in fridge, the dishwashing room, and the pantry line where I work. It was so surreal to be in a real professional kitchen, really physically be standing between the huge Hobart mixer and gleaming counters, after seeing them so many times on the Food Network.
As we went over safety and protocol, I began to get a little overwhelmed. There was just so much to learn and remember, and already I was forgetting names and where ingredients were kept and how to get more dishes. I ate dinner sitting on an upside down bucket in the pantry, wondering if I was ever going to be able to keep up. When I got back to the line, orders had really started coming in.
Quite unluckily, my first day was one of the busiest I've seen so far. I didn't know how to eyeball four ounces of lettuce or prep the plate for a panna cotta, so I was too slow and unlearned to be of any use. Ticket after ticket after ticket came in, and unable to keep up, I stood off to the side and watched. I was wearing new black nonslip shoes and after only three hours, my feet ached. The hazy heat seemed to intensify and a familiar phrase vaguely came to me: if you can't stand the heat, get out of the kitchen. When my shift finally ended at 8, I collapsed into my car and was too tired to drive home until I'd rested there in the dark.
From the upper left, counterclockwise: the counter where servers pick up food,
the spice shelf, the prep kitchen, and the pantry line where I work
My first week I had felt uncharacteristic shyness, unable to remember names and doubtful about my ability. But I started to learn – by my third week I could confidently plate most of the salads and desserts. The introversion had faded, and instead I beamed at every chef or server I encountered because I couldn't help but feel happy.
Now, four or so weeks in, I feel at home. I offer to complete any task, ask to learn more, and complete tickets without guidance. I pretend not to notice when the clock turns 8, and instead wait for S- to point it out because it means I get to stay an extra five minutes on the line. I know everybody's name, and they all know mine. I still eat dinner on an upside down bucket in the tiny pantry, but I don't sit alone and I don't feel alone. My shoes have finally broken in, and when I step out of the restaurant and into my warm car, I have a smile on my face and a smile in my heart.
From the upper right, counterclockwise: shelves in the pantry,
pots and pans hanging on the walls, crab legs in the prep kitchen
Even though Seastar's focus is on seafood and entrees, not baking or pastry, there is so much to learn and to love. As a pantry intern, I plate salads and desserts – when someone orders one, a ticket comes through to the pantry line. The prep work is done (the dressing is made, the nuts have been toasted, and the desserts are par-baked) and we do the final touches, the assembly, and the plating. My other tasks include prep work like measuring out ingredients, dicing fruit, slicing veggies, and general upkeep of the pantry. My favorite task so far is prepping the creme brulees with a torch – sprinkling on the sugar and watching it expand and sizzle into crispy amber glass.
I love the environment at Seastar. Every chef is friendly and fun to be around, and there is a sense of teamwork in the kitchen that I've never noticed in any PE class. Each night, the chefs who work the line have a meeting that ends in a team cheer, and the chefs and servers have a great relationship. Everyone there manages to be incredibly kind to me, helpful and patient without ever showing condescension or frustration. As I portion out crab, someone inevitably slips me a caramel candy or stick of gum, and as I sort through bunches of basil I can't help but smile at everyone who passes by.
It's indescribably thrilling to be in a professional kitchen. I love watching the line chefs create beautiful entrees, and learning all the tricks to how the restaurant runs. Even if I don't want to be a chef, everything I take away from this internship helps me in "the real world." I'm learning patience, stress-control, perseverance, hard work, friendliness, and communication skills, and getting to do something I love in the bargain.
The clock at my station and, in the background, the stick where servers
push receipts as they grab their order
There's a feeling of intensity and time-restraint that I hadn't expected, and I am never sitting still. On my second day there was a short lull. I gratefully took the lack of tickets as a break, but a minute later S- came by, picked me up, and said, "This is what you do when there aren't tickets." You double check and reorganize the walk-in fridge, you sweep the floors and swipe the counters, you restock ingredients on the pantry and check the dishwashing room for clean supplies. It turns out, once you finish all that, there's a nice stream of tickets coming in after all.
One evening in the middle of grabbing more mint I suddenly stood still, and it was such a peculiar feeling to know that every single other person in the kitchen at that exact moment was moving. But believe it or not, I love being busy. It feels good – like accomplishment and efficiency.
Another great part of my internship is, of course, the food.
From upper left, counterclockwise: Golden Beet Maple salad, two selections from
the raw bar, caesar salads with parmesan lattice crisps, and two entrees
As an intern I get a free meal every night. I simply look through the menu and nicely ask somebody to make it for me. Sometimes, one of the chefs will offer to make dinner for the whole staff. As a result, I'm getting accustomed to some very nice food lately. So far my favorite meal has been a seafood stew, simply a tomato herb broth with a mix of fish, shrimp, clams, and mussels. And my favorite dessert? The pineapple upside-down cheesecake, light and airy but topped with the most indulgent, creamy caramel-pecan sauce I've ever tasted.
Unfortunately I can't share any Seastar recipes with you, but I can share more photos. :)
Chefs use these plastic lids to keep your food warm before they slide
the plates onto the counter, where servers pick them up.
This is where I work, and there's always work. I have a lot of custards to brulee!
Another chef prepping sprigs of mint next to a batch of mini pineapple cheesecakes
Between Seastar and 17 and Baking and the wind whispering promises of creeping chill, there is so much I am happy for. I can't wait to see what happens next!
Entry filed under: Eating Out, Seastar, Uncategorized. Tags: restaurant, savory, seafood, Seastar.
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NATICK – Propelling his wheelchair with his strong arms, veteran Jason Wheeler led a soldier and citizen army of "ruckers'' and their supporters along the Boston Marathon route yesterday to raise awareness and funds to stop the growing number of veteran suicides.
They walked, jogged, rolled and "rucked'' – a form of military marching carrying backpacks weighing as much as 70 pounds – to raise money for the nonprofit Active Heroes to build a retreat center in Kentucky to help veterans suffering from post traumatic stress and their families.
Sgt. Chris Helms wore his camouflaged uniform and carried a 50-pound pack. Army veteran Andre Beauregard wore a red, white and blue tutu and came "to show my support.'' Kathleen White, who suffered hearing loss and other injuries operating a .50-caliber machine gun in Iraq, rode a recumbent bicycle.
Leaving at 6 a.m. from the Marathon starting line, 73 ruckers and an equal number of supporters stopped briefly at the Natick VFW to honor veterans who had fallen in foreign wars and the war on terror and offer a moment of silence for veterans who are taking their own lives in alarming numbers.
One of their leaders, Capt. Justin Fitch, who is stationed at Natick Soldier Research, Development and Engineering Center, said an average of 22 veterans of all ages commit suicide each day for a multitude of reasons as the U.S. fights "the longest war in our history," referring to Afghanistan.
Living with stage four colon cancer, Fitch, 31, said he had joined the ruck because "I want to do something to save my brothers- and sisters-in-arms.''
"If we can just save one person, we will have accomplished something,'' he said before addressing the crowd.
Fitch stood by a memorial honoring Natick residents who had fallen in 20th-century foreign wars and veterans with connections to Massachusetts who died in the war on terror and spoke to the crowd.
"Twenty-two vets a day. One hundred and fifty-four vets a week. Six hundred and seventy-one month. More than 8,000 veterans a year are taking their lives,'' said Fitch. "We must let everyone know it's OK to ask for help. I've sought help. I've been in dark places. ''
He said he'd been comforted by visiting the 144-acre site in Shepherdsville, Ky., which will eventually feature sports and fitness activities and a welcome center, classroom and cabins.
"I've been overwhelmed by stress, cancer, by life,'' he said. "I felt easier there.''
Taking a break, an exhausted Wheeler lay in the grass beside his wheelchair, drinking water. He pointed to his bandaged foot and said part of a toe had recently been removed due to an infection.
A Navy and Army veteran, he lost the use of his legs parachuting from a helicopter while serving with the 1/509th Airborne Infantry recon team.
"I'm a little tired but it's worth it,'' said the 42-year-old Merrimack, N.H., resident. "It's the least I can do when you consider what those guys and gals who are serving go through.''
Several VFW officers, commander Kenny Gidney, adjutant Rick Smudin, quartermaster Byron Prescott, and 91-year-old World War II and Korean War veteran Harry Seaholm greeted the group when thy arrived about 9:15 a.m.
"Veterans help veterans,'' said Gidney.
After attending several workshops on the subject, Natick veterans director Paul Carew said there was "no single cause'' for the growing number of suicides among active duty personnel and retired members.
"There's so many factors. But many have spoken of the impact of multiple deployments on veterans and their families. They learn to survive in combat. They come home and try to adjust to a different way of life. Then they get deployed again. It's hard on them,'' he said.
Preparing to move out, Staff Sgt. Josh Janzen, who's stationed in Natick, said the 50-pound pack he carried "was lighter than a combat load and nobody's shooting at me.''
After Franklin and Fitch spoke, more than a dozen ruckers and supporters gathered around the memorial and led the group in a chorus of three shouts: "We carry the fallen.''
"Move out,'' someone shouted. "Next stop is Heartbreak Hill.''
As the group began moving out, Jason Syriac, a 20-year-veteran and former Army sergeant, roused his golden retriever Rosco who was trained to provide therapeutic companionship to veterans with PTSD.
"I'm here for my fellow soldiers,'' said Syriac, rolling up his sleeve to reveal a quote attributed to Plato tattooed on his arm: "Only the dead have seen the end of war.''
For information about Active Heroes, visit http://fundraise.activeheroes.org/fundraise/team?ftid=24908.
Chris Bergeron is a Daily News staff writer. Contact him at firstname.lastname@example.com or 508-626-4448. Follow us on Twitter @WickedLocalArts and on Facebook.
On Marathon route, veterans seek to raise money and awareness to stop suicides
NATICK – Propelling his wheelchair with his strong arms, veteran Jason Wheeler led a soldier and citizen army of "ruckers'' and their supporters along the Boston Marathon route yesterday to raise awareness and funds to stop the growing number of veteran suicides.

subset: commoncrawl


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A collection of scholarly works about individual liberty and free markets. A project of Liberty Fund, Inc.
1738 - 1794
Historical Period:
The 18th Century
Beccaria was an Italian legal philosopher, political economist and politician who was much influenced by the French philosophes. In Milan he introduced a number of legal and monetary reforms but is best known for his 1764 work On Crimes and Punishments in which he advocated an end to torture and the death penalty.


text:
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RICHMOND, Va. (AP) — Documents in a federal fraud case list Virginia Democratic gubernatorial nominee Terry McAuliffe among scores of those who invested with a Rhode Island estate planner who profited from death benefits paid on policies issued on terminally ill people without their knowledge.
A 2011 fraud, conspiracy and identity theft indictment alleged Joseph Caramadre and an aide stole terminally ill people's identities and used them to falsely secure annuities or bonds that paid off when those people died.
Prosecutors produced the list Wednesday in a hearing for Caramadre and the associate, Raymour Radhakrishnan, who each pleaded guilty to wire fraud and conspiracy counts in November.
There is no allegation of wrongdoing by McAuliffe or that he or other investors knew of efforts to defraud the terminally ill. The Associated Press withdrew a story Wednesday night that said McAuliffe was accused in court documents of having lied to a federal investigator looking into the benefit scheme; those documents referred to someone by the initials "T.M.," but did not identify McAuliffe as that person.
Campaign spokesman Josh Schwerin said McAuliffe was a passive investor with no knowledge of the actions of Caramadre, "who, at the time, was widely respected by business leaders and elected officials. The allegations are horrible and he never would have invested if he knew he was being deceived."
Related story: RI estate lawyer says he's innocent in death fraud
The campaign donated $27,000 to the American Cancer Society and Terry McAuliffe personally gave $47,000 to the organization, Schwerin said.
McAuliffe's name appears on a long list of Caramadre's investors that prosecutors released during a restitution hearing in U.S. District Court in Providence, R.I., to support their claim that the scam cost insurance companies more than $46 million.
Prosecutors say Caramadre and Radhakrishnan took out variable annuities and so-called "death-put" bonds that would pay out when a person died. Authorities say they lied to terminally ill people to get personal information that was used to purchase bonds and annuitiesin their names without consent.
The list became public just 27 days before Election Day in the only competitive governor's race this fall. Recent polling shows McAuliffe has gained a slight lead over Republican Ken Cuccinelli in a contest that had been close.
Cuccinelli's campaign pounced on the list. Cuccinelli's chief political adviser, Christopher J. LaCivita, called it "yet another glaring example of Terry McAuliffe doing business with highly dubious individuals."
The identity of McAuliffe and other investors remained unknown until prosecutors presented Caramadre's list of clients and investors Wednesday.
The Providence Journal reported Wednesday that other Caramadre investors on the list included the law firm of a former Rhode Island Supreme Court justice, the former police chief of Cranston, R.I., and an officer in charge of planning and financial services for the Roman Catholic Diocese of Providence.
See also:


text:
Despite the fact that a pair of reserve quarterbacks transferred out and left LSU with just two scholarship players at the position on its roster, there was no consideration given to moving wide receiver back to the position he had previously played.
Now, Bolden has apparently considered, and decided on, moving on from Baton Rouge.
Citing a source close to the school, the New Orleans Times-Picayune is reporting that Bolden has decided to transfer out of the football program. The Times-Picayune states that a pair of directional Michigan schools — Central Michigan and Eastern Michigan. Presumably, Bolden would get the opportunity to move back to the quarterback position at either one of those MAC schools.
LSU has yet to announce what if any decision Bolden has made.
If he has received his degree, Bolden, a senior, would be eligible to play at the FBS level immediately in 2014.
In early August of 2012, Bolden officially left Penn State after two seasons and ultimately ended up at LSU. He didn't play a single down for the Bayou Bengals during his two seasons there, and was moved to receiver during spring practice this year.


text:
Recently, I wrote the "The World's Shortest Guide On How To Be Thin and Rich". Here's the how-to-be-rich part, in it's entirety:
- Spend less money than you earn (or to put it another way, make more money than you spend)
- Invest in your future
That's it! Truly, this is all it takes to achieve financial freedom.
Since the principles are certainly very short and sweet, the devil must be in the details. So today, let's take a closer look at the first step. Within step #1 above (spend less money than you earn / make more money than you spend), you have three choices:
a) Spend less money. Fortunately in today's economic climate, decadence is passe and frugality is the new cool. Still, I find that most people I talk to through my coach business are deeply in debt because they are living an unsustainable lifestyle. Those with a negative net worth often drive new(er) cars and live in big houses. If you are serious about spending less money, recognize that housing, cars and taxes dominate most budgets. Rather than focusing on the small stuff like your cable bill and Starbucks treats, make dramatic cuts to your big budget busters first. Sell your late-model car and replace it with a less expensive used one. Now take your newly found cash — plus the monthly savings from eliminating or reducing your car payments — and throw it at your debt. If you are debt-free, throw it at your retirement and savings accounts instead. Do the same with your other big ticket items, including your house. Once you've tackled the biggies, you can whittle away at the little stuff (cable, Starbucks, etc).
b) Make more money. Within this option you have two basic choices: work more, or get paid more for the work you already do. Personally, I prefer to get paid more for the work I'm already doing. Ask for a raise or a promotion; cut out the middleman (your employer) and work for yourself; increase your rates; hire subcontractors and delegate extra work for a share of the profits.
c) Do both.
Which option do YOU prefer?


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Q. How many years has your family been making syrup and what can you tell us about the early history of your family syrup makings?
A. Our family has been making syrup for as long as I can remember, and they were making syrup a long time before that. They've been making it in Cowee for at least 110 years. Every year but a couple of years. One year my grandmother died, and one year it was too dry. They didn't make any that year. We didn't get the cane made.
Q. Has it always been made in the same place?
A. Well, they've always made it at Cowee. Use to be they made it in lots of different places. My father had a cane mill on Iotla, and my grandfather had the cane mill where it is now. There were two different mills.
Q. Were a lot more families making syrup than there are now?
A. Most every family raised cane and made syrup — it's what we lived off of in the wintertime.
Q. What all did you use it for and what did you eat it with?
A. We ate it!
Q. You ate it right out of the jar?
A. (laughter) Sometimes we'd put syrup and butter together for biscuits. Sometimes when the cow was dry and we didn't have any butter we'd mix hog lard with it, or bacon grease, and mix it up for butter. If the cow was dry, we wouldn't have any butter!
Q. What were some of your earliest memories of making syrup?
A. The cane mill was about 50 feet up the hill from where it is now and down below the mill there was a culvert and there was a little shed where we boiled the syrup, and I can remember grinding cane with a mule and having to duck every time the boom pole came around. We'd grind for hours at a time, but we'd have to change the mule out of every couple of hours. Get another mule. And I remember long hours with my uncle. His name was Seaborn. He was a bachelor, but he lived with his nephew, or cousin.
But people liked to aggravate him for some reason or another. Probably because he was a bachelor and wasn't married. And they'd slip and put soda in the boiler, and that'd make it boil over and make him kindly angry at people. It was a dirty thing to do.
Q. Would the family come from as long a distance as they do now to make syrup?
A. No, they didn't come from far away places back then because everyone was here. People would come, different people in the community, would come from different homes that would help make it, and we would make two or three runs a day, and work till 12 o'clock at night. People from around the community came and it was a social thing. It brought people together. And they came and enjoyed syrup making and would sit around and talk until the syrup came off.
Q. What would you say the main difference is between syrup making then and syrup making now?
A. Well, I guess it's quicker now. We still boil cane and the juice the same way. But we don't grind it the same way. Back then we ground it with a mule and now we grind it with a tractor, but I guess it's a little quicker the way we do it now. And now we don't ever try to make two runs in one day. We always make one run and now people in the community don't raise cane. We raise cane and a few people here and there raise cane.
Q. How many families would you say there are raising cane and syrup making?
A. Here in Macon County? We're the only one.
Q. So your family is the only one left carrying on the tradition here?
A. As far as I know. Year before last, Deal Farms raised cane and one other.
Q. How did your brother Marshall become the canemaster in your family? Is there a tradition of how that person is chosen to be the one who decides when the syrup is ready?
A. Well, I guess it just happens naturally. Someone has to be the boss.
Q. So, there was never a process for deciding who the person would be?
A. No, used to be when my brother Milton was living, him and Marshall kind of supervised the syrup making. But when Milton died, Marshall became the sole supervisor and everyone looked to him for advice on what to do.
Q. How many years was Milton the syrup master?
A. He and Marshall both from about 1945 on.
Q. Who is the person now who says the syrup is ready?
A. Well, it's kind of divided right now between George Lynch and Harvey (his nephews). But we need to get Sharon (his daughter) in there to be a supervisor too, because she's good at it. And Lucille (his wife), let her be a supervisor. But right now, Harvey and George, and Bill Fouts, decide when it's time to take the juice off.
Q. Are there young people in the family now who have an interest in syrup making, and how do you see the tradition going forward in the Fouts family?
A. Well, Jim Fouts, that's Marshall's son, he is a big instigator right now in raising cane, and he kind of pushes everybody to get into it, and I would think as long as Jim is around we'll raise cane and make syrup.
Q. Do you expect a big turnout this year?
A. Oh yeah. We'll have a lot of people down there tomorrow.
Q. Could you say something about the Fouts family flag and the Fouts family pledge?
A. Well, I can't say the pledge this morning (he was recovering from a bad cold). But the Fouts flag was created one afternoon when I was picking up my grandchildren from Iotla school, and they had to wait at our house until their mother got home. So one afternoon when Caitlyn was about 8 years old, she asked if she could draw a flag and I thought that was alright, so she drew this picture and she said it was the Fouts flag. So from there we transferred it to a piece of cloth and made it the Fouts flag. So we decided we needed a pledge to it, so she and I, and Sharon, and Patsy Clinton, kindly wrote the pledge to it. Then the first year we flew the flag at the cane mill, and I made a speech. Caitlin and William were there (his grandchildren), and Caitlin explained what the flag meant and what the picture on the flag meant and about the little man laughing at the written oath and then we said the pledge to the flag. You have to hold your hand on your stomach instead of your heart when you say the pledge.
Q. So you can't share the pledge with us this morning?
A. Well, I don't know if it's in this book or not. It might be. There's a picture of the flag on page 67. Marshall made everybody memorize the pledge when they'd come down for the syrup making. Yep, here it is. Marshall liked for people who'd come around his house to get a little syrup to memorize the pledge in order to get the syrup.
The Fouts Family Pledge
I pledge allegiance to the Fouts flag and to the people for which it stands, one family with varied names, dedicated to preserving by practice the right for everyone to speak at the same time, to raise cane, and to work hard so that there will be syrup for all.
Q. So could you tell us something about how the process of making syrup begins? I know every year you all have to plant the cane and that you plant it behind Marshall's house, and then you all have to participate in weeding the cane and taking care of the cane. Tell us how it all happens.
A. Well, we start out with Jim plowing the field. He'll probably have the field plowed before the last of October. Then it just lays there for the winter. Then in the spring we'll roto-vate the soil, and lay it off in rows. Then come along with a little planter and plant the seed. Then we'll get the family together to weed the cane and thin it out.
Q. So after you've harvested the cane, what's next?
A. We haul it to Cowee, to the mill, and at the mill we grind it. Then we put it in the boiler and boil it three or four hours and set the boiler off and pour the juice off into quart jars. Then we divide it out and eat it.
Q. Can you tell us how the syrup is divided?
A. It's divided in four ways — always four ways —Milton's family, Marshall's family, Doris's family, and my family.
Q. So the four eldest members get the syrup and divide it how they want?
A. Well, I'm not one of the eldest, I'm the youngest! (laughter). The rest of my family moved away so they hardly ever participate in it. But we share with the people who are away. My brother lives in Quantico, and so we'll send him a quart or two of syrup. His daughter is here this year. She came down yesterday from Richmond, Va., and she'll be down there tomorrow. So we'll share some with them. But you can't share a whole lot because there's not much to give away.
Q. What would you say the most important thing about the syrup making tradition is to you? Besides how good it is.
A. Well, for me, it's getting to see everybody. And I just like being around people, so I like being there and being around everyone and just going on all the time about this and that. It's just a good thing for people to get together — family and friends.
Q. Could you tell us a little bit about the syrup book you're holding there?
A. My daughter Judy wanted to get this together. She thought that it would be good if we put up a kind of a cookbook, with every recipe in the book with molasses or syrup in it, and kind of a collection of stories — different stories from people in the family. Marshall, he wrote an article, and Harvey, he wrote an article. Katherine Fouts Booker wrote an article. Then there's an article in here, Memories of Aunt Francis Bryson. Sharon interviewed her and wrote an article. It's written from that interview.
Q. What else would you like to add?
A. I don't know. I hope the family will keep it going. Cause it brings them together. Tomorrow we're expecting 75 people. Course it won't just be all family. There will be a lot of friends there. Because that's what it does — it brings friends together and brings people together. Kind of keeps their families together. It brings people down here — family members that wouldn't come together otherwise. They wouldn't get together if it weren't for the syrup making.
I hope the tradition continues, even though people don't eat syrup like they used to. It's a tradition and something the family likes to be involved in. Maybe the young people will carry it on.
(Brent Martin lives in the Cowee Community and is the author of Poems from Snow Hill Road, New Native Press, 2007).


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Related Suppliers
I thank all of you who gave Mastercam a warm reception at PMTS 2011 where we "soft" launched our new CAD/CAM software package, Swiss Expert. For a company to enter a new market segment, develop a product from scratch and establish the infrastructure to sell and support it, takes a lot of resources. Even in the best economic times, a new venture is carefully scrutinized, let alone during a downturn. The company has to be ultra confident that the risk will result in a sustainable return. That's how we feel about the precision machining industry, which is hopefully a good sign for all of us.
Featured Content
Our journey to the Columbus Convention Center last April actually began several years ago. Many of our existing customers doing conventional CNC milling and turning have added Swiss-type machines in their shops over the last decade. They found that the CNC Swiss machines were evolving to become easier to program, allowing the shop to use them for smaller part runs, as productive as the labor intensive, cam-driven machines and certainly more flexible. These shops also found they could attract new work and markets with these machines.
Eager for one-stop CAD/CAM shopping, they encouraged us to develop toolpaths and simulations for these sliding headstock machines. The market
analysis we conducted looked positive, well into the future for these types of small, complex parts, particularly for medical, electronic and automotive applications.
We committed ourselves; however, we couldn't simply migrate and tweak what we already had. This market needed software developed from the ground up. For the last few years, we've had an engineering team dedicated to enhancing our offering for multitasking, culminating with a solution for the Swiss market. The software development progressed very well, but it was also extraordinarily complex and painstaking.
Learning how to program these machines, some with 12 axes moving simultaneously, was a new and exciting frontier for us. We installed a CNC Swiss-turn in our machine shop to assist with R&D, and about 15 months ago we purchased SylvieXpert—a CAM software product well known in Europe for programming Swiss-type sliding headstock machine tools.
It was the acquisition of Sylvie that put the development of Swiss Expert on a much faster track. Sylvie was created in Switzerland, in the heart of where the Swiss-type machine was invented in the 1700s to serve the precision watch-making industry. The company was known for its support of an unlimited number of axes and channels and full machine simulation of the machining process.
The company was shaped for today's Swiss machines with an eye toward the even more complex machines that will emerge on the market. For example, the B axis is trending toward more motion with more live tools available to it. We predict that the lines between a Swiss-type and a true multitasking machine, such as the Integrex, will continue to get fuzzier over the next decade. Mastercam already has proven toolpaths for complex multi-axis surfacing that we can move over into Swiss Expert as the machines catch up to these capabilities.
Our Swiss Expert is currently being sold in Switzerland and parts of France as we have a knowledgeable reseller and an experienced team there—people who have a thorough understanding of the former Sylvie product. Several customers in that part of the world have renewed their maintenance agreements, which underscore strong confidence in the product.
In the U.S., we must take a slower, more cautious approach. Over the last few months, we have trained several groups of resellers in sections of the country where there are the most Swiss machines installed, and they are working with two beta customers each. Both customers and resellers are navigating the learning curve. They are getting comfortable with the program, the machines, and the parts, which is an absolute must before we make a "hard" launch of Swiss Expert. We only want happy customers whose needs we can fulfill, and we want to avoid any missteps as we go.
To our customers in North America, we thank you for your patience and encouragement. To the PMPA, thank you for welcoming the "new kid on the block" to this fascinating, growing segment of manufacturing.
Multitasking Goes Vertical
This article looks at part processing and CNC programming considerations for vertical multitasking applications.
Winning New Jobs With Online Bidding
The digital revolution is hitting the business of the multiple-spindle automatic machining--in two distinct forms, no less. Twenty-five years after the first wave of digitization in manufacturing (numerical control) its linear descendant, computer numerical control or CNC, is changing the way screw machine shops do business.
Machining In Paradise
One medical parts job shop is taking its business to the next level in Puerto Rico with the right CAM system.


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Any unused item (except personalized items) may be returned in its original condition within 30 days of receipt for a refund, credit or exchange (minus shipping & handling). A gift certificate will be issued if merchandise received as a gift is returned by the recipient. Items must be returned to:
Smyth Jewelers
2020 York Road
Timonium, Maryland 21093
If merchandise is defective, please call 1-800-638-3333, or email us.
We're only human
We make every attempt to avoid errors in pricing and product information, but we are human. If a mistake does occur, we reserve the right to correct it, and we apologize for any inconvenience it may cause. We're here to serve you. Please email us with any questions or concerns.


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A birth date 25. November 1973 brings us back to a past life around the year 1450, somewhere near the place we know as Alaska. You were very likely a Man, working as Astrologer. Your life love did not make it into a church, but you did not regret anything.
Permanent link to this page: https://freepastlife.com/list/8026/88/74/


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You can tour this city on foot. This interesting city, greatly inspired by the French, is home to significant museums and important historic sites such as Gorée Island. Dakar is one impressive stop with its port and beaches.
Average time from airport: 30 minutes
Distance from airport: 18 km
Average taxi price: 8 euros
Average car rental price: N/A


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Exciting news. Our app has a new name – Healthily. Learn more
Puberty is when a girl grows up into a young woman. Every girl goes through it, but it can be a tough time. Here are the changes to expect.
Puberty usually starts between the ages of 8 and 14, but every girl is different. We all grow and change at different rates, and there's nothing you can do to make it happen sooner or later. Your body will change when it's ready.
Your breasts may grow quickly or slowly. You might have your first period, then not have another one for months. There's no such thing as "normal", so don't panic if your experience is different from other girls.
If you feel confused, you're not the only person. Try talking to someone you trust, such as your mum, dad, sister, friends, or a teacher.
During puberty, it's normal to experience the following changes:
You'll get taller, and this might happen quite quickly.
Your breasts and hips get bigger. You might feel itchy or uncomfortable when this happens. This is normal.
Hair grows under your arms and around your vagina. Some girls develop hair on other parts of their body, such as their top lip. This is normal.
Your periods will start at some point during puberty. You might get period pains before or during your period. Find out more about periods.
You may notice your vagina produces vaginal discharge (fluid). This is normal. It's your vagina's way of keeping clean and healthy. The discharge should be colourless or white, and shouldn't smell. If it looks green or yellow and smells, see a doctor as you might have an infection.
Hormones can make you sweaty or spotty, but as long as you have good personal hygiene, you can still look and feel healthy. Find out about acne.
You might have mood swings and feel emotional, but your feelings will settle down eventually.
Find out more about girls' bodies, including breast size, dealing with periods, pregnancy and sex.
Important: Our website provides useful information but is not a substitute for medical advice. You should always seek the advice of your doctor when making decisions about your health.


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Veggie Boys have been in the industry for 60 years. We stock a good range of fruit and vegetables, also flowers, eggs – including free range – milk, chilled drinks and more. We pride ourselves on good customer service and our staff are friendly and knowledgeable. For quality produce and service, get in touch with Veggie Boys.
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A recent trend to stop cycles of violence in Africa has been to institute national unity power-sharing governments. Current examples include Ivory Coast, Guinea, Zimbabwe, Madagascar, Sudan and Kenya. VOA's Nico Colombant asked several Africa experts in the United States if they believe these work, and if they have examples of what might work better.
Ivory Coast President Laurent Gbagbo recently dissolved a power-sharing government over a dispute about electoral rolls.
The question of who should vote still divides the West African nation into a government-run south and a rebel-held north, eight years after fighting erupted.
African experts agree power-sharing governments have been
"The power-sharing arrangements are very difficult to implement in the African context or any context for that matter and there just are not too many cases where they have actually worked, but even having said that, I would still urge that they be tried," he said.
Other experts, though, like Mark Davidheiser who specializes in peace in African studies, view them more as a band-aid which do not address the causes of a conflict. He says they can also worsen corruption.
"The problem is often the rebellious leaders or the insurgency leaders who are then brought into the government, they can be sort of bought off and co-opted into the ruling elite, so that they no longer aspire to serve the will of their people and to help their constituencies, the people they are representing, so that again the seeds of the conflict or the forces animating the conflict, issues behind it, remain intact," he said.
Boston University African Studies Center Director Timothy Longman said opposition members are also often blamed in a power-sharing setting when things go wrong.
"What is actually a stronger answer is to guarantee that the opposition has rights, so that if you want to criticize the government, you are free to do so without being harassed, if you want to publish a newspaper that is critical of the government, you should be able to do that without being harassed, if you want to organize a party, you should be able to do that without being harassed," said Longman.
"And what is very important as well is to make sure that elections are actually free and fair, the reason that we end up with these coalitions is usually because someone has stolen an election," he added.
Longman points to another solution which was tried in post-conflict, ethnically divided, Burundi.
"They set up a system that guarantees both Tutsis and Hutus a certain percentage of the senate, and of the military and of the Cabinet, and then they guarantee some extra seats for the Twa, the smallest ethnic group in the country as well," he said.
Longman says he has been surprised at the results, even if there continue to be sometimes dangerous divisions within Burundi's army.
"The level of ethnic tension in Burundi has really diminished markedly. Now, this is different than a coalition government because it is a government that has free and fair elections but within certain limitations, within certain parameters, that say that we are going to take identity into account when we figure the final results," said Longman.
"That seems to me to be a better option because what has happened in Burundi is now you have got major competition between different Hutu groups who are vying for those positions that are reserved for Hutus, and you have competition between some of the Tutsi groups who are vying for the positions within Tutsis so you get a much more competitive system and I think that is much healthier for the political process," Longman said.
Countries with power-sharing arrangements hoping to help normalize their volatile situations with scheduled elections this year include Sudan, Guinea, Madagascar and Ivory Coast, although delays are possible.
Starting in May, Burundi is scheduled to begin a series of local, legislative and presidential polls.


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I have the privilege of sending to several people, here and elsewhere, a daily thought.
I have the privilege of sending to several people, here and elsewhere, a daily thought.
Invariably, I receive comments about how helpful they are.
Because they find them helpful, I will share several with you. May you be inspired, comforted and possibly challenged.
Malachi 3:3
�For he is like a refiner�s fire and like fullers� soap; he will sit as a refiner and purifier of silver, and he will purify the descendants of Levi and refine them like gold and silver.�
We don�t go to the doctor without a reason. We may be sick, need a checkup or want the doctor�s advice about healthy living.
There are many reasons to go to God in prayer, but none is as important as seeking a cure for our spiritual illness and restoring our relationship with God.
After all, Jesus says there will be great joy in heaven for the one who repents.
When we repent, we come to ourselves in truth and recognize our very real need of God�s forgiveness.
Then we are ready to be washed in God�s love.
Genesis 2:2-3
�And on the seventh day God finished the work that he had done, and he rested on the seventh day from all the work that he had done. So God blessed the seventh day and hallowed it, because on it God rested from all the work that he had done in creation.�
Getting tired, worn out and feeling defeated� it happens.
Things don�t go right at work.
Life at home can be a real challenge because of tight finances or a strained relationship.
Many aspects of life keep us running. Even our recreation�supposed to "re-create" us� is tiring.
We must rest from all our work and worry. We must have a day in which we make the time to rest and allow God to recreate us.
After all, if God took time to rest, who are we to think we must keep pushing 24-7, 365 days a year?
It seems pretty arrogant to think we must keep pushing without rest.
Genesis 2:15-17
�The Lord God took the man and put him in the garden of Eden to till it and keep it. And the Lord God commanded the man, 'You may freely eat of every tree of the garden; but of the tree of the knowledge of good and evil you shall not eat, for in the day that you eat of it you shall die.'"
Well, most of us know how that turned out!
Sometimes, being told we cannot do something makes us want to do it all the more.
Why is that?
Is it that we don�t like being denied anything, or do we think what we don�t have must be wonderful� otherwise we wouldn�t be told to avoid it?
Quite often, what we think would be great, enjoyable or fulfilling actually leads to devastating and long-lasting consequences.
John 20:29
Jesus said to Thomas, �Have you believed because you have seen me? Blessed are those who have not seen and yet have come to believe.�
What do you want to pursue that you know would not be pleasing to God?
Now, don�t do it.
Jesus is talking about us. We are the blessed ones who have not seen him in the flesh.
Or have we?
Have you ever seen Jesus in the warm embrace of longtime friends?
Have you ever heard Jesus in the tender dialogue between a woman and her worried grandchild?
This is not the same Jesus that Thomas and the other disciples physically saw after the resurrection. Rather, this Jesus reveals himself through the lives of all who have faith in him.
Seeing Jesus alive and touching his wounds brought deeper faith and hope to Thomas. Believers today are called to be signs of hope for all who, like Thomas, struggle to believe.
You may not have seen the physical Jesus, but how have you seen him?
Perhaps more important: How have others seen him through you?
The Rev. Mark Broadhead is pastor at Laurel Hill Presbyterian Church and First Presbyterian Church of Crestview.


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12.11.11 – Here's another great 3 Pix and a Post from my friend Dave. He's spending his first Christmas season in his new home in Florida which is in many ways different from his old home in Michigan.
Dear Friends,
You might be wondering what the Christmas season is like down here in south Florida. First of all, not only is there no snow, but there is zero possibility of getting any snow. Ever! There was a cold front that went through here this morning and the temperature dropped down to 73 degrees. The people who have lived here for a long time and have gotten used to the temperature being about 85 all the time were all dressed up in long pants, flannel shirts, hoodies, and talking about how cold it was. Not me, though. I thought it was pretty nice.
But, there isn't any snow, and I think I will never get used to that at Christmas time. I hope I never get used to it. If I do, I will feel like I've lost something very special. There are leaves on all the trees, the grass is green, there's butterflies and flowers…but no snow at Christmas is never going to feel quite right.
There are Christmas decorations here. Lots of houses in the neighborhood have the lights on at night with little Santa's, reindeer, stars, manger scenes, wise men, all the usual stuff. While I was out walking after dinner last night, I was admiring some of the displays around where I live. Aside from the obvious strangeness of walking around in shorts and flip-flops in December looking at Christmas decorations, there was something else that struck me as strange that, at first, I could not quite figure out. Then, it dawned on me. As I stood there in the glow of colored lights that spiraled up the trunk of a palm tree, I could hear the chirping of crickets. That was weird.
Related articles
- 10 Best Places Celebrating Christmas (socyberty.com)
- Someone Flattened Santa (toddrjordan.com)
- The Weirdest Christmas Blogs (huffingtonpost.com)


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The Chicago Artists Resource has teamed up with StoryCorps Chicago to bring you "Conversations with CAR". Through this collaboration with StoryCorps, the Chicago Artists Resource interviews Chicago-based artists about their personal experiences and their impact on their creative practice.
This week's featured artist is Adam Rose.
Adam Rose is the Creative Control of Antibody Corporation, a mission-based organization specializing in mind-body integration. Adam makes work from the standpoint of a theoretical Antibody — an amorphous body that evades categorization. Since 2009, Antibody Corporation has presented works spanning dance, performance art, film, and music, in Chicago as well as nationally and internationally.
Rose is a graduate of Antioch College (2008), where he earned a BA in Dance. He has received several awards, including a Lab Artist Award from the Chicago Dancemakers Forum (2014), and a Tanne Award from the Tanne Foundation (2013).
Upcoming Events
July 20
Spazio NU
StoryCorps' mission is to preserve and share humanity's stories in order to build connections between people and create a more just and compassionate world. For more information, please visit https://storycorps.org/.


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I am happy to announce a new SEGA VMU emulator which is made from scratch specifically for Android devices.
- Works with most official mini-games (Including Chao Adventure series) and homebrews.
- Supports real-time saving to flash memory dumps (.bin), so Chao Adventure games are fully saved when they save their progress in-game.
- Compatible with many extensions: .bin (From reicast, NullDC and other DC emulators), .vms, .dci
- Has HLE, meaning the BIOS is not required for it to work (Though it will still be used if it was found to assure compatibility.)
- Smooth.
- Supports game controllers.
- Fill's device's screen, and supports difference screen orientation, with the ability to enable wide-screen mode from the Settings.
- Many screen colors for the user to choose from.
You can download it from the Google Play Store: https://play.google.com/store/apps/d...oune.vemulator


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Hi all,
I got interested in my coat of arms when I had to find it for a class presentation last year. I found it (not Wunz ), and I wanted to know what all of the stuff stood for. So, after searching a little bit, I came up with this site. I found all the symbols here, and I found out that I am decended from people who where bodyguards. Pretty neat, eh?
Anyway, I just wanted to share with you my find.
In Christ Jesus my Savior,