text: Posted Online: Nov. 25, 2012, 6:10 am Driven to distraction: Our wired generation Comment on this story By Larry Rosen A recent Pew Internet & American Life Project report surveyed 2,462 middle school and high school advanced placement and national writing project teachers. It concluded that: "Overwhelming majorities agree with the assertions that today's digital technologies are creating an easily distracted generation with short attention spans and today's students are too 'plugged in' and need more time away from their digital technologies." Two-thirds of the respondents agree that today's digital technologies do more to distract students than to help them academically. Recently my research team observed 263 middle school, high school and university students studying for a mere 15 minutes in their homes. Every minute we noted exactly what they were doing, whether they were studying, if they were texting or listening to music or watching television in the background, and if they had a computer screen in front of them and what websites were being visited. The results were startling considering that the students knew we were watching them. First, these students were only able to stay on task for an average of three to five minutes. Universally, their distractions came from technology, including: (1) having more devices available such as iPods, laptops and smartphones; (2) texting; and (3) accessing Facebook. We also looked at whether these distractors might predict who was a better student in general. Not surprisingly those who stayed on task longer and had well-developed study strategies were better students. The worst students were those who consumed more media each day and had a preference for switching back and forth between several tasks at the same time. One additional result stunned us: If the students checked Facebook just once during the 15-minute study period they had a lower grade-point average. It didn't matter how many times they looked at Facebook; once was enough. Not only did social media negatively impact their temporary focus and attention, but it ultimately impacted their entire school performance. So, what was going on with these students? We have asked thousands of students this exact question and they tell us that when alerted by a beep, a vibration, or a flashing image they feel compelled to attend to that stimulus. However, they also tell us that they are constantly being distracted internally by thoughts such as, "I wonder if anyone commented on my Facebook post" or "I wonder if my friend responded to the text message I sent five minutes ago" or even "I wonder what interesting new YouTube videos my friends have liked." Three-fourths of teens and young adults check their devices every 15 minutes or less and if not allowed to do so get highly anxious. Anxiety inhibits learning. Learning to live with both internal and external distractions is all about teaching the concept of focus. In psychology we refer to the ability to understand when you need to focus and when it is not necessary to do so as "metacognition," or knowing how your brain functions. In one recent study we found a perfect demonstration of metacognition, albeit totally by accident. In this study we showed a video in several psychology courses, which was followed by a graded test. Students were told that we might be texting them during the videotape and to answer our messages.One-third did not get a text message, one-third got four texts during the 30-minute video, and the other third got eight , enough, we guessed, to distract them and make them unable to concentrate on the video. One other wrinkle was that we timed the messages to occur when important material was being shownthat was going to be tested later. We were right that the students who got eight texts did worse -- they averaged a "D" -- but students who received four texts and the students who did not receive a text message during the video got a "C" on our test. However, a mistake in our instructions told us more about what was going on inside the students' heads when the text arrived. We told students to reply to our text messages but we did not tell them when to reply. Those students who manifested a knee-jerk reaction to their vibrating phone and answered our texts immediately were the ones who got the lower test grades. Those few students who opted to wait a few minutes to respond got the highest scores. When asked why they did not respond immediately they told us that they were waiting for a time when the videotape material seemed less important and not likely to be on the test. Those students were using their metacognitive skills to decide when was a good time to be distracted and when it was important to focus. How do we teach focus in a world that is constantly drawing our attention elsewhere? One strategy is called "technology breaks." Here's how it works: In many classrooms students are allowed to use their smartphones, tablets, or laptops as tools to perform other activities that promote learning. In such classrooms teachers often report that in between times that students are using their devices for schoolwork, they are checking their email and text messages, tweeting, or accessing social media. A tech break starts with the teacher asking all students to check their texts, the Web, Facebook, whatever, for a minute and then turn the device on silent and place it upside down on the desk in plain sight and "focus" on classroom work for 15 minutes. The upside down device prohibits external distractions from vibrations and flashing alerts and provides a signal to the brain that there is no need to be internally distracted since an opportunity to "check in" will be coming soon. At the end of the 15-minute focus time the teacher declares a tech break and students take another minute to check in with their virtual worlds followed by more focus times and more tech breaks. The trick is to gradually lengthen the time between tech breaks to teach students how to focus for longer periods of time. I have teachers using this in classrooms, parents using it at the dinner table or at a restaurant, and bosses using tech breaks during meetings with great success. So far, though, the best we can get is about 30 minutes of focus thanks to Steve Jobs for making such alluring, distracting technologies. Technology is not going to disappear. In fact, it is only going to get more appealing as screens become sharper, video clearer, and touch screens the norm, all of which attract our sensory system and beckon us to pay attention to them rather than schoolwork or the people in front of us. With more electronic social connections in our lives internal distractors are also increasing and tech breaks can be used to train the brain to focus without the worry and anxiety about what we might be missing in our virtual social world. Larry Rosen (email@example.com) is professor of psychology at California State University, and author of five books on the "psychology of technology" including "iDisorder: Understanding Our Obsession With Technology and Overcoming Its Hold on Us." He wrote this for The Free Lance-Star in Fredericksburg, Va.


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Serves 4 to 6
In a large skillet, sauté the garlic in the olive oil. When the garlic turns golden, discard it. Add the turkey, tomatoes, chickpeas, chicken stock, chives, cayenne pepper, lemon juice, vinegar, salt, and pepper, and simmer for 20 to 30 minutes.
Meanwhile, cook the pasta. Toss the ingredients with the pasta and serve.
Wine suggestions: Perfect with Soave Bolla or Bolla Pinot Grigio.
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Hey all, I finally took some pictures of the "minibattle" battlefields I've used. Here they are:
I will give you 1,000 acres of land on Planet Orgy for your people if you aid us in this military conflict.
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Mindful of heroesIt is hard to imagine what it must have been like on that beach in Normandy. A young man, barely old enough to vote, waits, tense. He fingers a trigger and glances over at a buddy. They both exchange glances...
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By Renee Carey
Published in Editorials on May 28, 2005 11:36 PM


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2014 CHEVROLET CRUZE: For the 2014 model year, Chevrolet builds on Cruze's value with an all-new, 2.0-liter clean turbo-diesel-powered model that delivers 151 horsepower and achieves an EPA-estimated 46 mpg hwy, which equates to traveling 717 miles on a single tank – or about 10 hours of highway driving. New exterior colors for '14 include Red Hot, Rainforest Green Metallic, Tungsten Metallic and Blue Ray Metallic. The front-wheel drive Cruze four-door sedan is Chevrolet's best-selling passenger car around the world, due to the amenities, quietness, safety features, infotainment and roominess expected of a larger sedan, but with the efficiency and value of a compact car. For 2014, the Cruze models sold in North America are available in LS, 1LT, Cruse Eco, 2LT and Diesel, plus upscale LTZ trim levels. In addition to the new diesel, Cruise is offered with one of two four-cylinder engines and a choice of six-speed manual or automatic transmissions. Both the turbocharged 1.4-liter and the 1.8-liter engines generate 138 horsepower. The Eco model achieves an EPA-estimated 42 mpg highway, by using the 1.4 engine, six-speed manual, improved aerodynamics and lighter parts. Cruze Eco also is available with a six-speed automatic transmission, rated at 39 mpg highway. Appearance wise, the Cruze wears Chevy's global signature two-tier grille with the gold bowtie logo, arching roofline and short deck proportions. A sporty RS appearance package is offered on LT and LTZ models, which includes unique fascias, rocker moldings, rear spoiler and fog lamps. All Cruze interiors feature twin-cockpit, five-passenger seating, quality materials and standard OnStar. Although the Chevy Cruze is rated as a compact car, it has a trunk with an ample 15.4 cubic feet of cargo room. Two audio systems available: the AM/FM audio system with GPS-enabled navigation and a seven-inch-diagonal color touch-screen.
Visit the official Chevrolet site for more information


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I attended the YouTube and Video Optimization session at SES Chicago yesterday and wanted to share my notes with the rest of the video marketing community. The presentation was given by Greg Jarboe of SEO-PR fame and covered all the basics of video optimization including:
- Obligatory Video Facts
- video is huge
- people love video
- etc.
- Three Basic Steps
- Get Discovered
- Basic Video SEO
- Video Responses
- YouTube Suggest
- YouTube Keyword Tool
- Annotations
- Embedding
- Captions
- people don't watch and share CRAP
- Promote Your Video
- Get Attention of Opinion Leaders
I was most interested in the data from Tubemogul on how video is discovered and how the majority of videos are discovered through video sites (like YouTube, Vimeo, etc.) and Blogs (embedded videos) and NOT search engines like Google and Bing (or even video search engines like Google Video). So if your video strategy doesn't involve YouTube in some way, enjoy your 6% :
Overall I thought the session was fun and informative, but if you have any specific questions or comments please leave them in the comments section and I'll be sure to respond promptly.
Now, if you'll excuse me, I need to head back to the conference and load up on free pens for the year.


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Daylesford Organic Apple & Bilberry Juice 75cl
over 1 month *
Price per litre: £4.73
Product Description
Daylesford Organic Apple & Bilberry Juice
This juice is a speciality of the apple-growers of Nantes in the north-west of France, who grow their fruits bio-dynamically. They use their heritage varieties of apple to produce this combination of apple juice, blended with a little bilberry.
- Bio-dynamically grown;
- Best served lightly chilled;
- Ideal healthy drink for children.
Ocado's first farmshop: now open (`Discover more from the Daylesford Range' link above)
At Daylesford, we have been farming organically for over 25 years with a simple passion for real food. Our new virtual farmshop on Ocado stocks our full range of award-winning organic produce, including our meat, cheese, soups, meals, milk, bread, cakes and a great range of larder essentials.
Visit our farmshop at www.ocado.com/daylesford
Daylesford is a working farm, and the food we produce varies with the seasons. Just like all farmers markets, we bring the best of what we have each day to Ocado. We hope you find what you are looking for.
Product Information
Soft Drinks, Squash & Cordial/
Soft Drinks
Long Life Juice/
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- Brands: Daylesford
- Dietary & Lifestyle: Organic
Once opened keep refrigerated and consume within one week.
Prepare & Use
This special juice is best served lightly chilled.
Shake well before serving
Country of Origin
Produced for:
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Daylesford near Kingham,
Package Type
Glass Bottle
Recycling Information
Glass bottle recyclable
Organically grown ingredients: Apple Juice (91%), Bilberry Juice (9%)
Dietary Information
Customer Reviews
10 May 2014
This is a great juice. Full of bilberry flavour, not too sweet. Will be one of my regular purchases.
03 April 2011
2 of 3 found this review helpful.
This is quite simply the nectar of the Gods
A rich blueberry taste. You will need to shake before use as there is some blueberry sediment.
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Tucci Benucch
- Address:
W114 Mall of America
Bloomington, MN 55425Neighborhood:
- Cuisine:
ItalianPrice: $30 and under
Tucci Benucch
- Dining Style: Casual Dining
- Website: http://tucci-benucch.com/
- Phone: 9528530200
- Hours of Operation:
Lunch: Monday - Saturday: 11:15am - 4:00pm, Sunday: 11:30am - 4:00pm; Dinner: Monday - Thursday: 4:00pm - 9:30pm, Friday & Saturday: 4:00pm - 10:00pm, Sunday: 4:00pm - 8:00pm
- Payment Options: AMEX,Diners Club,Discover,JCB,MasterCard,Visa
- Cuisine: Italian
- Executive Chef: Asher Miller
- Dress Code: Casual Dress
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Beer, Farm to Table, Full Bar, Happy Hour, Non-Smoking Area, Non-Smoking Restaurant, Personal wines welcome (corkage fee applies), Private Room, Takeout, Wine, Wine Bar
- Private Party Facilities: We offer private and semi-private dining, with rooms accommodating groups of 6-150 people. We would love to assist you in planning your dinner, whether it be a groom's dinner, baby shower, birthday party or corporate event. Please contact Jillian Ormiston for inquiries.
- Private Party Contact: Jillian Ormiston 9528530200
A word from Tucci Benucch
Classic Italian, Antipasti & Wine Tucci Benucch is a longtime local favorite featuring classic Italian antipasti, pizza and pasta. From the beginning, Tucci has focused on using the highest quality ingredients in our scratch kitchen to produce authentic italian fare in a lively but relaxed Italian villa in the Mall of America.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerGreat for Lunch
- Diners' Choice WinnerKid Friendly
- Diners' Choice WinnerItalian
Tucci Benucch - Best Restaurants in Bloomington ›
Tucci Benucch reviews from OpenTable diners
81 reviews since June 4, 2014
- Food4.3Service4.2
- Ambiance3.9Noise LevelModerate
special occasion (35)good for groups (34)great for lunch (30)kid-friendly (26)fit for foodies (24)romantic (14)neighborhood gem (12)late-night find (9)notable wine list (6)hot spot (5)vibrant bar scene (3)great for outdoor dining (2)scenic view (1)great for brunch (1)Show More
- Birthday CelebrationSchultSMDined on 9/27/2014I made reservations here for a group of 12 for my mom's birthday party. The restaurant accommodated our group easily even with another large party and a busy restaurant. The food was delicious, everyone loved what they ordered, and the waitstaff was very attentive to our table. Our waitress was knowledgeable about the menu items and made great recommendations. I also noticed that the restaurant did not add their own 18% gratuity onto the check, even though we were a large group. I would highly recommend this restaurant to my friends and would dine here again!Special Features:I would recommend this to a friend.
- LOVE it!TizzrayDined on 9/24/2014My husband & I just went for our anniversary. It was wonderful. My husband said it was the best streak he's had in years. My pasta was amazing & they let me customize it without charging me a fortune. Staff was friendly. Food came out quickly. We would go back for sure! My new favorite Italian spot!Special Features:I would recommend this to a friend.
- BankerBankerVIPDined on 9/12/2014food is always good we loved it and had a great dinner !!Special Features:I would recommend this to a friend.
- Where's the sauce?1SaucyChickDined on 9/12/2014I ordered chicken fettuccini and when it was brought to me, the server said she could bring me more sauce if I wanted to have more. As I began to eat my fettuccini, I noticed right away that there was so little sauce, you could hardly tell there was any sauce at all!! I did request more sauce and was given more, but wondered how they could serve such 'dry' fettuccini to begin with. If you order this dish, be sure you request more sauce.Special Features:I would recommend this to a friend.
- Helpful waitressOpenTable Diner Since 2013Dined on 9/10/2014Our waitress was very helpful, making great suggestions about how we might want to alter our selections to make it work better for everyone in our party as certain dishes were being shared. The service was reasonably prompt given how busy the restaurant was and she checked back with us regularly.Special Features:I would recommend this to a friend.
- great experienceLauraDined on 8/29/2014We made a reservation for five, then changed it to seven on the day of the reservation with no problem. When we arrived, not only was our table ready right away, but they led us to a really beautiful private room. We were away from the other diners and blocked from a lot of the noise. I was so pleased, because I hadn't even asked for a private room, but it happened to be a birthday dinner, and it was just perfect. The food was excellent. Plus, our server gave our group a free appetizer, and at the end of the meal the birthday girl got a free creme brûlée. Thanks for making this birthday special, Tucci Benucch!Special Features:
- Tucci BenucchDutchmanVIPDined on 8/24/2014Tucci Benucch at the Mall of America is a great place for lunch or dinner. Their private room for up to 8 people is great!Special Features:
- BankerBankerVIPDined on 8/23/2014Great food and great service and the bread is SO delicious !!Special Features:I would recommend this to a friend.
- Nice for family groupPamellDined on 8/22/2014We had 10 people & were very fortunate to get the small room so we could visit. Food was delightful and there were enough for two meals of leftovers. Our waiter, Francisco, was 2nd to none! Attentive, knowledgable, and able to recommend dishes and drinks that were greatly enjoyed. We had a great time!Special Features:I would recommend this to a friend.
- Great as alwaysSashaDined on 8/19/2014This is a great Italian restuarant. Everytime I visit the Mall of America,(I'm from out of state), I make it a point to have dinner here. You can always count on a great meal. Brought first time collegues with me and they thought the meal and desserts were wonderful. They will come back on future business trips. Highly recommend it. Great place to unwind after a day of shopping as well.Special Features:
- Great waiterOpenTable Diner Since 2014Dined on 8/17/2014Out waiter was fantastic. Super patient and willing to answer any and all questions we had. Definitely made the night go smoothly. The food was good, nothing really special in and of itself. But combined with the wait staff and the decor and ambience, it makes this place a great location for dates, family dinners, or special occasions. I would recommend it to anyone looking for a place with good food and an atmosphere a step above your typical stake house.Special Features:I would recommend this to a friend.
- Couldn't Have Been BetterMNforBusinessDined on 8/13/2014We have taken customers here before and have never been anything but over the moon happy with the food and service. This time was no exception. We requested a quiet table for our reservation for 5 and were lucky enough to get a private room. The food was fantastic and all our customers agreed that the evening was a total joy and success. P.S. Don't miss dessert.Special Features:
- Food is always a hit hereouttolunchDined on 8/11/2014A variety of items were ordered and we each enjoyed our dish. Only complaint is that it tends to be dark so hard to read the menu. also can be a challenge to take pictures for those special occasions (which ours was).Special Features:
- Good foodJudyBDined on 8/9/2014We were at Mall of America and looking for a place to use our Lettuce Entertain You gift card. We found this place and were pleased. We'd go again if in the area.Special Features:I would recommend this to a friend.
- Foodie1971Dined on 8/4/2014This is one of my absolute favorite restaurants. Every time I'm in the Twin Cities, I make sure to eat here. I've loved every meal I've had here!Special Features:I would recommend this to a friend.
- Mall of America gemChicagoJohnVIPDined on 8/4/2014While visiting MN, my wife wanted to check out the Mall of America and to our delight they carry a few LEYE concepts in the mall. We happened to just be closest to Tucci Benucch and decided to get a quick lunch there. Food was great, very similar to Maggiano's, Pizzeria Via Stato, and Frankie Scallopine's menus. Service felt forced, as the gentlemen we had chugged along, but was very nice and prompt so no real complaint about the experience.
- Great food, fun and service1CaliforniaMikeDined on 7/28/2014Jane, our waitress, was outstanding and made the experience all the better with excellent recommendations and superb service. All of the food was wonderful, Italian Chopped Salad and Walleye we standouts - call all good.Special Features:I would recommend this to a friend.
- Yum!TheSahilShahDined on 7/26/2014Amazing food and service! Best ravioli I've ever had.Special Features:
- GreatFoodandfunDined on 7/25/2014We had the best server . She enjoyed us as much as we enjoyed her. Had a great time.Special Features:I would recommend this to a friend.
- okayMegroseDined on 7/22/2014They waiters and waitresses neglected my group of my friends and I. We barely got any service. the food was incredible however. I wouldn't go back just due to the fact that the service was mediocre.Special Features:
- BankerBankerVIPDined on 7/18/2014As always we had a delicious meal and great service & I LOVE their bread ... it's SO delicious !!!Special Features:
- Did this restaurant change?OpenTable Diner Since 2012Dined on 7/15/2014I have been to this restaurant numerous times but not in the last year. Went there just this week. Was not impressed. The menu did not have as many choices as it did before and it looked more like a fast food menu than the professional menu they had before. I won't be going back.
- IncrediblefoodjunkieDined on 7/12/2014One of my favorite restaurants. The food is so perfectly seasoned and cooked it makes me feel bursts of joy in my mouth.Special Features:I would recommend this to a friend.
- accomidating to special requestsjenprnDined on 7/11/2014We requested a queit tabel for a medium party and they were very nice about holding a tabel for our party.Special Features:I would recommend this to a friend.
- Yum!bluemoonDined on 7/11/2014The food was wonderful. Wish the service was a bit more prompt, but it wasn't bad by any means.Special Features:I would recommend this to a friend.
- good experienceCraveVIPDined on 6/30/2014We hadn't been here for a long time, but loved their tortillini. We were disappointed that this was gone from the menu, but the gnocci made up for it! Bruchetta was very good and we were there on a Monday for 1/2 price bottles of wine. We finished off with some strawberry cheesecake (nothing very distinctive about it, but it's cheesecake, so it was great). Service was prompt and friendly.Special Features:
- A+++CCoxDined on 6/26/2014We thoroughly enjoyed our time here and our waiter Jeff especially made it pleasant!Special Features:I would recommend this to a friend.
- BankerBankerVIPDined on 6/25/2014delicious lunch food is always so good especially their bread ... love it !!Special Features:I would recommend this to a friend.
- Good Food At MOADutchmanVIPDined on 6/23/2014Tucci Benucch is the best place to eat lunch or dinner at the Mall of America. They have the best happy hour and 1/2 price wine days.Special Features:I would recommend this to a friend.
- great dinnerstillwatersweetheartsDined on 6/17/2014Two of us ordered the seafood linguini which typically came with a tomato sauce - but we asked them to switch it for an Alfredo sauce - and it was SO good. Another person ordered some type of pasta that came with a sausage - and she said the sausage was really hot (spicy) - but also thought her food was good. This was our first time there, maybe that's why they brought us some free appetizers? Not sure, but they were also delicious.
- Simply goodFoodieDined on 6/14/2014Reservations at 8pm were on time. This is at MOA and I was so hoping I did not have to eat out in the hall next to peoiple walking by. Fortunetly this did not happen. The wedge salad was a surprise. I did not expect it to be as good as it was. Service was very good and friendly even after a long day for them. All food came out very hot and as described in the menu. I'll go again when in the MOA. I don't see any in the Chicago area.Special Features:I would recommend this to a friend.
- JimboDined on 6/13/2014Food was just okay. Neither my wife or I could finish our entrees because they were too large and the taste became tiring. I had the baked spaghetti and found it dull and boring. My wife said her pasta was okay but she also grew tired of it. Tried a lime Italian soda -- tasted like medicine with a strange, bitter aftertaste and no fizz. Then tried the peach soda and it was barely acceptable, but again, no fizz detected. Son had a pizza which I sampled -- tasteless with a very thin, limp crust. Our son said he liked the pizza, but he likes any pepperoni pizza. We do not plan to return.Special Features:
- The following 752 reviews are from the Tucci Benucch reviews archive.
- FabulousTCrestaurantCriticDined on 6/1/2014Tucci Banucch was amazing! Fancy restaurant without the fancy prices. Baked spaghetti was so good. Very classy and romantic place to take a date!Special Features:I would recommend this to a friend.
- BankerBankerVIPDined on 5/31/2014Our lunch was so good ... the service was great & love, love, love their bread ... it is SOOOOOOOOOOOOOOOO good !!!Special Features:
- Favorite PlaceCarrieVIPDined on 5/30/2014We are regulars at Tucci. They hire exceptional staff and the food is excellent and it comes quickly. They also have very clean restrooms and they are in working order always. Wonderful pasta.Special Features:I would recommend this to a friend.
- Tucci Benucch at MOADutchmanVIPDined on 5/25/2014Great food and service. We had 9 people in the private room and it was great to be able talk without any outside noise.Special Features:
- Fish SmelldinerDined on 5/24/2014There was a very strong fish smell when we entered the dining room, somewhat unpleaseant for a few of us in the group. Of course, fish dishes being served in the dining room would have a smell, but this was very strong - perhaps some of it was from the kitchen? Is there a way to vent some of that cooking smell to the outside of the restaurant instead of the inside?Special Features:
- Dinner with friendsgraikenDined on 5/23/2014Had a leisurely dinner with friends on Friday night. Tucci Binucch worked for a great meeting place as it is half way between where we both live. Wine was great, food fantastic and the service was attentive and very nice. We have the small pizza as an appetizer and the dinner with some great desserts following. Everything was great!Special Features:I would recommend this to a friend.
- very niceOpenTable Diner Since 2014Dined on 5/13/2014WE have eaten here many times and it is always very good. I have met here with girlfriends and it is very nice. the brushetta is absolutely delicious and I had the salmon risotto which I loved!Special Features:
- Tucci mall of AmericaDutchmanVIPDined on 5/12/2014Great food and good service One of the best places at MOA for food and wineSpecial Features:I would recommend this to a friend.


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As of Thursday, December 13, 2012
© Copyright 2014 Clayton News Daily
JONESBORO — Clayton County police have charged a man with murder following the results of a toddler's autopsy.
Clayton County Police Lt. Chris Windley said Kemra Nesta Matthews was arrested Wednesday and charged with killing 2-year-old Jalen Harvey.
"After reviewing the Georgia Bureau of Investigation's autopsy report, witness statements and evidence from the scene, warrants were obtained [Tuesday] against Matthews for murder, aggravated assault and cruelty to children," Windley said.
The incident happened July 11 in unit 11-B at the Marquis Grande Apartments, located at 6726 Tara Blvd., in Jonesboro.
Matthews, 30, was baby sitting for his live-in girlfriend when paramedics were called to the apartment complex.
Matthews was in the Clayton County Detention Center at the time of his arrest. He was initially charged with child cruelty charges, after police said he abused the other children in the same home at the time of the incident.
More like this story
- Matthews pleads not guilty to killing tot ( March 23, 2013 )
- Bond denied in murder case ( April 9, 2013 )
- Matthew faces life in prison in tot's death ( March 27, 2014 )
- Man guilty in beating death of toddler ( March 14, 2014 )
- Clayton officers involved in Riverdale shootout ( March 1, 2012 )


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March 3, 2012
Happy 6th Monthsary Kylkiven. =)))) Hope you like this little thing that I can offer to you as a gift. :D Hehehe. "182". 'Coz it's the total DAYS that we spent together. Wow! Akalain mo yun? Hehe. =))) Half a year na tayooooo… Always TRUST & UNDERSTAND each other's situation. Dapat kasi we always talk, lalo na if there is something wrong, don't hesitate to approach me, so that it won't last so many days before we fixed those misunderstandings or problems. Okay? I love you so much. Sorry for all of my mistakes, for all the misunderstandings that I brought. SORRY & THANK YOU for all the things that you've done.. ILOVEYOUSOMUCH!!! :*
Here it is BABY… :"> I enumerate the things that I LOVE about YOU and the MEMORIES that I can't forget, whether it is a positive or negative thing.. 'Coz I love you for WHAT & WHO YOU Really are.. Okay?=)))))
♥ I HOPE YOU LIKE IT! Medyo nahirapan ako mag-isip! Hahaha. :))) Pero okay lang. Basta para sa KYL ko. :))) I LOVE YOU SO MUCH! ALWAYS & FOREVER… ♥♥♥
-wala lang, naisipan kong iPOST! :)) basahin mo na lang kasi!! :D pinagmamalaki ko kasi 'tong LOKONG 'to eh!! :D


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Why the police want you to upgrade to iOS 7
The new software has security features that should eventually make the idea of stealing your Apple device a lot less appealing.
The economics of petty theft is an interesting chicken-and-egg game. That's how New York City police officers recently ended up imploring consumers to download the new iPhone operating system, iOS 7. They want you to be the egg.
Last week, New York Attorney General Eric T. Schneiderman was among leading law enforcement officials calling on consumers to install the new software because of its security features.
"While it is too early to tell if (the new operating system's) Activation Lock will be a comprehensive solution to the epidemic of 'Apple Picking' crimes that have victimized iPhone and iPad owners around the world, we believe it is a step forward and strongly urge iPhone users to download iOS 7," he said in a statement, also signed by San Francisco District Attorney George Gascón.
That sent police officers onto subway platforms to pass out fliers, urging the download of the new software.
"ATTENTION APPLE USERS!!!!" the printout said. "By downloading the new operating system, should your device be lost or stolen, it cannot be reprogrammed without an Apple ID and password," and directed users to Apple's website.
Some Twitter users memorialized the unusual event, but kudos to NYPD for the proactive strategy.
Smartphones are the new car stereo
There aren't enough cops to catch GPS and smartphone thieves, just as there weren't enough cops to catch car stereo thieves in the 1980s. Instead, society and technology have to invent a way to make the stolen gadgets worthless. When criminals can't fence stolen radios -- say, radios that won't work outside the cars they were installed in -- they stop stealing them. Of course, they don't stop right away. They only stop after the sales channel slowly tells them there is no market.
With car radios, the egg had to come before the chicken, but it's not quite that simple. Consumers were asked to invest in car radios with new anti-theft technology without an immediate payoff. Many spent the money and still had their car windows busted while criminals figured out what happened. But eventually, enough car radios lost their street value that radio theft plummeted.
And so it must be with smartphones. With iOS 7, Apple has added a great feature to its new iPhone operating system that has the potential to render stolen phones useless. It's called "Activation Lock," and the principle is simple. For some time, users have been able to use the iPhone's "Find My iPhone" feature to track stolen phones, but it was deeply flawed. Criminals could easily turn the service off. Apple's new OS requires the username and password to disable the feature, meaning the vast majority of criminals who go Apple picking will be carrying around a nifty thief-location device if they turn it on.
Over time, criminals will begin to realize that stealing iPhones is a bad strategy. But they won't know that their economy has changed right away, so they will continue "Apple picking" for some time. When will the tide turn? When enough consumers download the new feature and implement it to reach critical mass, and word gets out to criminals that they better target Android phones only.
It works only if you use it
The economics of this situation don't neatly parallel the car stereo problem. Critically, Apple's update is free. Consumers are not being asked to invest in a product that really only helps future generations of would-be theft victims, as they were in the 1980s. For a few minutes of their time, they can help end what some call a theft epidemic.
But economics is still holding back this plan -- behavioral economics. Unless a decent majority of users voluntarily download the new operating system, criminals will still have the upper hand. Imagine 50% install it. Bad guys will simply steal twice as many iPhones to make up for what will be only an irritant in their industry. What's the critical threshold? It's hard to say, but you'd have to imagine north of 80%. Of course, users will eventually get the new OS when they upgrade their phones, but that could take several years. Law enforcement wants old phones (and iPads, and iPod Touch devices) updated now.
Because Apple users tend to love Apple products, 80% is not out of the question. One day after iOS 7 was released, 18% of users had downloaded it, according to online advertising firm Chikita.
But there's another behavioral issue at play. Users have to turn on Find Me Now for Activation Lock to work.
As you recognize the behavioral barriers line up, you'll understand why exasperated law enforcement officials ended up handing out fliers on subway platforms begging users to install perhaps history's most sophisticated piece of consumer software.
Overcoming the barriers
There are reasons NOT to install iOS 7. Some folks don't like the new keyboard. There are claims that it impacts battery life. And most of all: if you're like me, every software upgrade is terrifying, representing another opportunity for something to go wrong.
For that reason, it's a shame Apple has taken a very good idea and held it hostage, forcing users to download an entire OS upgrade to take advantage of Activation Lock. A stand-alone update would be nice. And, as Schneiderman said in his letter, it would be nice for Apple for make the new feature opt-out, rather than opt-in, to beat the behavioral economics working against it. Until then, how about offering a free song or other freebie to users who turn it on? We all benefit from lower crime through price decreases and lower insurance premiums, but many people won't take a step for the vague promise of fighting crime in the future.
Your move, Android makers.
More from Credit.com:
- The 10 dumbest risks people take with their smartphones
- Does the iPhone 5S fingerprint tech make you safer?
- 4 ways identity theft affects your credit
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Northeast fishing industry laments new cod quotas
The sharp limits leave fishing companies with few options. But some researchers say the overfished cod need time to replenish their population.
But decades of overfishing brought the cod industry to near-collapse in the 1990s, and to a day of reckoning late last month. That's when the New England Fishery Management Council voted to cut the cod catch drastically -- by 77% in the Gulf of Maine and more than 60% in the waters off Cape Cod.
"(With) Gulf of Maine cod, there's not enough to sustain the fishery," Vito Giacalone, policy director for the Northeast Seafood Coalition, lamented in the Gloucester Times. "The game is over."
Officials who support the fishing limits acknowledge New England coastal cities like Gloucester, Mass. -- where fishing has been a way of life for centuries and where overfishing has hurt the local economy -- are going to suffer further.
"I do not deny the costs that are going to be paid by fishermen, families, communities," council member John Bullard, who's also a regional administrator with the National Oceanic and Atmospheric Administration, told the New York Times. "They are real. They will hurt."
A fishery analyst for the council, according to the Times, says the region's fishing industry brought in about $100 million at its last peak in 2001. But it made about $80 million last year -- and the new limits could bring this year's catch down to about $55 million.
And with cuts that deep, fishermen say there's no place left for them to go, financially.
"When I heard some of these fishermen calling for a complete closure of the fishery at the council meeting last week, I realized just how dire the situation has become," Mike Tetreault, executive director for The Nature Conservancy, wrote in the Portland Press Herald over the weekend. "When both the best available science and the experience of local fishermen are lining up to tell us that cod are in trouble, we need to act."
There are hopes, however, that the new catch limits might give the cod time to recover and build back up to a commercially viable and sustainable population.
Canada imposed a cod fishing moratorium in the waters off Newfoundland and Labrador two decades ago -- and last year researchers reported a significant improvement in the regional cod population. But it's just an improvement, they say, and not yet time to ramp up fishing operations or increase the quota for cod.
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[BRIEFING.COM] The stock market began the new trading week on the defensive note with small-cap stocks pacing the retreat. The Russell 2000 (-1.4%) and Nasdaq Composite (-1.1%) displayed relative weakness, while the S&P 500 lost 0.8% with all ten sectors ending in the red.
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2014 Nonpartisan Voter Guide Now Available!
Click here to download the League's 2014 Nonpartisan Voter Guide for Florida's General Election - November 4, 2014! The Guide contains information about the constitutional amendments and statewide races on the ballot, frequently asked questions about judicial merit retention, and more! Click here to download the Spanish-language version!
League In The News
Commission vote on ethics sparked ballot initiative
September 6, 2014
Tallahassee Democrat
Coalition appeals ruling on new map for Congress
August 29, 2014
Miami Herald
Florida: Voters' Groups Press On With Fight over Congressional Maps
August 29, 2014
New York Times
Voting rights groups want Florida Supreme Court to hear redistricting case
August 29, 2014
Florida Times-Union
Florida school voucher debate headed to court
August 27, 2014
Bradenton Herald
The League is Hiring!
The League of Women Voters of Florida is hiring an Executive Director. Click here to learn more about this exciting career opportunity, as well as get information regarding how to apply!
Nine Reasons to Join Today!
LWVF is on the move, and your voice is needed to keep up the fight for a better Florida!
Here's a brief list of the League's most recent accomplishments:
1. Participated in a lawsuit that blocked the state of Florida's attempts to illegally purge registered voters 90 days before an election.
2. Reduced gerrymandering by leading the charge for the Fair Districts amendments, which finally set clear rules for drawing political districts, and were voted into the Florida Constitution by 63% of voters.
3. Eliminated roadblocks to voting by demanding that the Legislature reinstate early voting days and the Sunday before Election Day, following the incredible delays, including 8-hour long lines in Miami, that voters faced during Election Day 2012.
4. Struck down unconstitutional restrictions on voter registration via a precedent-setting victory in U.S. federal court.
5. Helped place Florida's Water and Land Legacy Amendment on the November 2014 general election ballot; our members collected over 25,000 signed petitions throughout the state of Florida.
6. Lead the push for SUNRAIL -- Central Florida's new commuter rail network.
7. Initiated curbside recycling in St. Petersburg, as well as permission for citizens to speak in Orange County Commission meetings.
8. Successfully persuaded Florida voters to defeat 9 out of 11 amendments on the 2012 ballot, many of which would have severely eroded the rights of citizens and/or de-funded local governments.
9. Worked with statewide environmental groups to successfully pressure the Florida Department of Environmental Protection to halt the sale of state-owned conservation lands.
@LWVFloridaTweets by @LWVFlorida


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STK - NYC - Midtown
- Address:
1114 Avenue of the Americas
New York, NY 10036Neighborhood:
Midtown West
- Cuisine:
SteakhousePrice: $31 to $50
STK - NYC - Midtown
- Dining Style: Casual Elegant
- Website: http://www.stkhouse.com/
- Phone: 6466242455x
- Hours of Operation:
Monday-Friday: 11:30am-4:00pm
Monday - Wednesday: 5:00PM-11:00PM
Thursday - Saturday: 5:00PM-12:00AM
Sunday: 5:00PM-10:00PM
Outdoor patio open weather permitting
- Payment Options: AMEX,Diners Club,Discover,MasterCard,Visa
- Cuisine: American, Steakhouse, Contemporary American
- Executive Chef: Liran Mezan
- Dress Code: Business Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Cafe, Dancing, Entertainment, Fireplace, Full Bar, Happy Hour, Late Night, Patio/Outdoor Dining, Private Room, Wheelchair Access, Wine
- Entertainment: DJ: Monday- Saturday
- Special Events: Please call 646-666-4510 or email email@example.com
A word from STK - NYC - Midtown
STK artfully blends two concepts into one—the modern steakhouse and a chic lounge. A large central lounge area is furnished with creamy leather banquettes and textured crocodile tiles, and is surrounded by an elevated dining room for more formal dining. Theatrical lights illuminate each table, while a DJ creates an energetic vibe throughout the entire space. STK Midtown is located in Midtown Manhattan, just steps from the bustling Theatre District. STK Midtown includes an outdoor patio and separate bar during summer months. As anticipated, steak is the main attraction. With a female-friendly mindset, STK offers small, medium and large cuts of meat, as well as naturally raised options and market fresh fish entrees. Aside from steak, signature items include Parmesan Truffle Fries; Lil' BRGs; Shrimp Rice Krispies; Sweet Corn Pudding; and Jump Lump Crab Salad.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerMost Booked 1000-Point Tables
STK - NYC - Midtown - Best Restaurants in Midtown West ›
STK - NYC - Midtown reviews from OpenTable diners
274 reviews since June 4, 2014
- Food4.2Service4.2
- Ambiance4.3Noise LevelModerate
hot spot (129)special occasion (122)vibrant bar scene (110)good for groups (99)fit for foodies (88)romantic (78)late-night find (56)great for lunch (48)neighborhood gem (32)great for outdoor dining (32)notable wine list (31)scenic view (12)great for brunch (11)kid-friendly (3)Show More
- Wouldn't Go BackCapitanSourceVIPDined on 9/30/2014Good food but not the best streakhouse food I'd ever had. Surpirisingly limited menu. Only one fish special - swordfish. Extemely loud. Tuesday night at 7 a band was playing so loud we could hardly talk to each other. Not what we were looking for.Special Features:
- Cheryl A. McElmanHelloKDined on 9/27/2014The service was very good. Our waitress was very pleasant. We were not happy with our table in the beginning and with a little complaining, they moved us. When you are paying those kinds of prices, the tables should be a little further apart and cozier. I felt like I was in a cafeteria with the person next to me just TOO close. Appetizers and drinks came fairly quickly, however dinner entrees were a little slow to come out, but the steak was very tasty. Loved the music, DJ has some skills!Special Features:
- Delicious, high quality ingredientsOpenTable Diner Since 2007Dined on 9/27/2014The menu is diverse, and each dish was beautifully crafted of high quality ingredients. Even though it is a steak restaurant, there are many amazing options ranging from duck to market fish and the freshest salads.Special Features:I would recommend this to a friend.
- anniversary dinnerOpenTable Diner Since 2005VIPDined on 9/24/2014We are in our 40's. and went here to celebrate our 10 yr. anniversary. It was a weeknight and the place was packed, they sat us at a great little booth. The waitress was excellent and took her time explaining and going over everything. ...but also really good at sales and up selling :) It was the most expensive dinner we ever had but everything was delicious and prepared perfectly. We were so full we had no room for dessert. It was nice that they wished us a "Happy anniversary" but for 10 yrs. a very small sweet @the end would have been a nice touch. The restaurant was pretty loud and filled with mostly "business after work groups". We didn't mind but if you are looking for quiet this may not be the place for you....Special Features:
- Not the normal chef on Sunday?YummyDined on 9/21/2014I have always loved STK. I was so excited to be back in NYC to eat there again. It just wasn't the same as always.Special Features:I would recommend this to a friend.
- LOVED IT!!MrsOTUDined on 9/21/2014The ambiance is very nice. The place is very big. The management and waitstaff are very friendly and top notch. Make you feel welcomed. The food was very good and the bread was delicious! They brought us 2 glasses of champagne because it was our anniversary, which was really nice! The doughnuts are to die for!!! One of the best dining experiences we have had in a while. It is very expensive, but we will be back for another special occasion.Special Features:
- Fantastic Job!!Luv2eatVIPDined on 9/20/2014We went to STK for my boyfriends birthday. Our table was not ready when we arrived so we waited in the lounge. Everyone went above and beyond the call of duty taking care of us after we had to wait a while for our table. The manager Soy did a FANTASITIC job seeing to it that we were happy and had a wonderful time. My filet was the best filet I have ever had in my life!!! Thank you to all the staff for making my boyfriends birthday such a fun evening. We will be back!!! I highly recommend STK to everyone!Special Features:
- Great food & ambienceAliceDined on 9/20/2014Had dinner here before a show & it was fabulous! Best fish I ever had- cooked perfectly! We were visiting New York with friends & were made to feel special. The service was great-I would just ask the waiters to slow down when explaining the specials. I loved the decor. It was modern but cozy. We would all recommend this restaurant.Special Features:I would recommend this to a friend.
- christianVIPDined on 9/19/2014A really nice night out with very good food and service. We had eaten at the STK in Las Vegas and overall I thought this location was of higher quality on all aspects. Music (which other reviewers have noted to be bothersome) was not as loud as I remember from Vegas and we liked the 80's tunes they spun during our meal.Special Features:I would recommend this to a friend.
- Great Food, Hot scene, expensiveOpenTable Diner Since 2014Dined on 9/17/2014The food is outstanding. The décor is modern and very up beat. The bar is a scene and the experience is great. Be careful of what you order...The prices are off the charts high!Special Features:I would recommend this to a friend.
- Great VibeBenzDined on 9/16/2014Dined here with my best friend recently. I've dined at STK in Atlanta and Miami several times. Always good food, good service and a good vibe. STK Midtown did not disappoint! Had the lil burgers with champagne. It worked! One of my favorite restaurants!Special Features:I would recommend this to a friend.
- Its better to look good ...DDDDVIPDined on 9/15/2014STK is probably a bit too cool for itself. The space is ultra-trendy, and there is a live DJ playing hip beats. The bar scene is for the pretty people who work in midtown, and the cocktail / wine list is what you'd expect from a high-end place. Where it counted, though, STK didn't hold up. We were not waited on ... even for ice water ... for probably five to seven minutes, and the time lapse between drink orders and drinks was probably about another 7 to 10. Medium rare steak was tasty, but lacked any charring. Sides were fine. It was tough to talk over the noise ... we probably should have sat outside at what looked like a much more low-key, less hip setting, but I'm guessing, a more comfortable meal.Special Features:
- Good Meal, Nice AmbianceemurreVIPDined on 9/13/2014Service was a little hectic but staff were friendly and it was a busy night. Highly recommend any steak on the menu.Special Features:I would recommend this to a friend.
- Great experienceFoodieDined on 9/13/2014The place looked spectacular and the food was awesome...definitely worth it for special occasionsSpecial Features:I would recommend this to a friend.
- Great service and foodOpenTable Diner Since 2007Dined on 9/12/2014I took my fiance for his Birthday, he loved the atmoshpere and food. I loved the food and service. The Drunkin Donuts was amazing. We are definitely visiting again.Special Features:
- ACOpenTable Diner Since 2014Dined on 9/8/2014Great dinner. All was fine. Just one question: Why is it too cold in the summer and too hot in the winter inside the restaurant? Your energy bill must be huge and not very Eco friendly.Special Features:
- Ticks every boxopentablebritVIPDined on 9/6/2014Guaranteed great food, drinks, service and ambiance. Can't recommend this place hgihly enough.Special Features:
- Loved it!BlueDined on 9/6/2014Celebrated my husband's birthday, the service was wonderful so were the drinks and the ambience. Great find!Special Features:
- Great food and serviceMsliliDined on 9/6/2014I was scared that the food wouldn't be so good because of other reviews. I was pleasantly surprised!! The food was excellent and so was the service!!Special Features:I would recommend this to a friend.
- Nightclub volume, Food superiorityUptownScribeVIPDined on 9/4/2014Dining engages all the senses. In this regard, STK-NYC, by Bryant Park, wins with minimalist design evoking Frank Lloyd Wright, street views for people watching, and tables spaced adequately from each other. What doesn't work and, in fact, impedes the dining experience is the volume of music. Our reservation was for 6:30 but the ambient music was already at 11 on the dial. This was unnecessary. At that hour we're decompressing and having conversation. We want to hear what the waiter says. After a bottle of wine and finishing our meals perhaps raise the volume as we enter the hang hour. Otherwise, the service to our table was fine. Upselling was minimal and descriptions of the specials were on the money.Special Features:
- Great serviceJeffDined on 9/2/2014I have been to STK a number of times, and I always find the service exceptional. The food is very good and comparable to what is offered at the other high-end steakhouse is in the city. But the atmosphere and service make this place exceptional. Joe, the manager, made a point of coming to our table several times to make sure we were enjoying ourselves.Special Features:I would recommend this to a friend.
- Great Atmosphere... Food averageFranniepbDined on 8/30/2014Great ambiance. Food started off excellent with awesome pork belly and creamy oysters. The rice crispy shrimp was awful! Soggy and the bisque on top tasted burned. The Porterhouse steak was grisly and did not taste aged. The truffle fries although tasty were not fries. The dessert was awful. The "home made peach cobbler" came out frozen. Service was excellent and they were clearly embarrassed by the frozen dessert and offered us complimentary glasses of wine. Would not go back for dinner which is disappointing since the pork belly was one of the best I ever had. Maybe drinks and appies in the lounge.Special Features:
- Great Find2foodiesDined on 8/30/2014My wife and I went to STK for my birthday on a friend's recommendation. The service was excellent and the food came out perfect. Our steaks were cooked exactly how we like it. The wine list was extensive although a bit overpriced. When the manager found out it was my birthday she sent us over 2 glasses of champagne. We will definitely go back.Special Features:
- RobinRehrDined on 8/30/2014Great restaurant. Beautiful decor. Bartender was so sweet and helpful. Service and food was superb.Special Features:
- Excellent experiencegoodfoodDined on 8/29/2014I was very impressed with the decor, very good music selection, exceptional quality of food. I would rate this restaurant highly!Special Features:I would recommend this to a friend.
- not goodTerryDined on 8/25/2014the service was good the martini was wrong steak was over cooked they charged the wrong price for the wine--$12.00 more I feel they think you are on business or tipsy and do not check bill they get away with it--because most people do not check never go back too many good steak houses to choose fromSpecial Features:
- OpenTable Diner Since 2011Dined on 8/20/2014Everything was good, however I was appalled to discover when I went to pay that they do not take American Express gift cards. Any establishment that takes American Express should honor their gift cards. I would be quite hesitant to return for a special occasion. This left a bad taste in my mouth and put a damper upon the evening. The manager did eventually honor the gift cards, but we shouldn't have had to deal with this.Special Features:I would recommend this to a friend.
- Swanky, Cool, Sexy, Upbeat, AmazingSarahEramoDined on 8/19/2014Come for the swanky bar scene, the amazing DJ music, and of course the mouthwatering food! Service is amazing! Prices are reasonable for what you are getting (by no means cheap but comparable for NYC). The food is amazing and overall it is worth it! My fiance took me here right after proposing to me! We went with a group of 6 of our closest friends, it was perfect and is definitely my favorite place to eat!Special Features:I would recommend this to a friend.
- Not just a great steakjehutchVIPDined on 8/18/2014STK Mid-town has been a great addition to the Mid-town, Rockefeller center steak scene. The STK burger is great for lunch when you don't want to eat too much. The raw bar is tremendous and the Watermelon salad is great for the summer. Whether for lunch or dinner there is always great people watching from local business people to tourists in the know just looking for a good steak and drink without too much noise. This is one of my top three steak joints in Manhattan.Special Features:I would recommend this to a friend.
- Lily is the best!!!OpenTable Diner Since 2008Dined on 8/16/2014Had dinner at STK on Saturday night...our last night in NYC and celebrated my boyfriends birthday. Ambience was great...loved the decor. Great crowd...even met our neighboring table. Food was great took...quite enjoyed the crab salad and sliders. But what made our dinner was our waitress. Lily. She is quite bubbly, friendly and knowledgeable. Loved her!!!Special Features:I would recommend this to a friend.
- Great Birthday DinnerktsegDined on 8/15/2014Went to STK around 11pm after seeing Rock of Ages on Broadway. Loved the food and music. Service was awesome. Close to all the theaters had a blast.Special Features:I would recommend this to a friend.
- I loved my steak!!!!!Eek115Dined on 8/9/2014My meal was perfect! Truffle fries are awesome. Our waitress was very attentive and helpful. Restraunt was pretty and quiet where we could hear everyone at the table.Special Features:
- Excellent Food.Jason21Dined on 8/8/2014The food was amazing and the drinks were fantastic. I had the privilege to take a Gorgeous Young Woman there and I believe she really liked it, Hopefully I can take her back as my Girlfreind lol.Special Features:I would recommend this to a friend.
- STK MidtownOpenTable Diner Since 2009Dined on 8/8/2014Dramatic beautiful decor, attentive staff and good food. First steakhouse that I've attended with a DJ which added a nice twist to the atmosphere.Special Features:
- STK MidtownritagDined on 8/8/2014Took my daughter her for her birthday. Great night. Steaks were cooked to perfection. The kobe beef was to die for. Our waiter Alex was attentive and on the ball. I would definitely go back. Although it loud and very $$$$$ RitaSpecial Features:I would recommend this to a friend.
- Great placeMeatloverDined on 8/7/2014Found the experience fun, great bar, service and food overall was great But bone in rib eye was adequate compared to competing NYC steakhousesSpecial Features:I would recommend this to a friend.
- Creative32Dined on 8/6/2014If you're going to participate in Restaurant Week, make it worth the customer's while. My friend and I were excited to be lunching at this establishment. Unfortunately it fell flat of either of our expectations. STK offered, for restaurant week, an option of Burger, pulled pork sandwich or a chicken salad. Not choices we would have cared for. We opted for the Burger. It was okay. We might have just gone to Shake Shack. We've lunched and dined at other restaurants: Artsky, Calle Ocho, Fig & Olive, Tao, Capital Grill. All there menus offered a variety of delicious choices options and choices. We enjoyed our dinning experience from these other participating restaurant.
- disappointingeastsoutalotVIPDined on 8/6/2014Service was slow and the prices are high which is not a good match
- Great for a Business LunchBevBVIPDined on 8/5/2014Great service, especially from the manager who readily and pleasantly fixed a service problem - we were impressed! Skirt steak is delicious and a 6 oz portion is terrific for female diners who love steak! Booths are great for a business lunch so that you are not "cheek to jowl" with other diners discussing business issues.Special Features:I would recommend this to a friend.
- Outstanding!DanibearDined on 8/4/2014I visited this restaurant with a friend all the way from Glasgow, Scotland. Loved the decor, atmosphere, staff were lovely & food was amazing. Ordered fillet steak with mac & cheese & parmasan truffle fries 10/10...cocktails were spot on too.Special Features:I would recommend this to a friend.


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Picked-up pieces while chuckling over the Yankees' imitation of the 2011 Red Sox . . .
You have to hand it to John Henry. Overseeing the worst Boston baseball team since the mid '60s . . . making a "fact-finding" mission across the country to watch Bobby Valentine's painful, public breakdown . . . readying for a return home to more phony sellouts with John Farrell managing in the other dugout . . . and the owner of the Boston Red Sox has come to the conclusion that the answer to all of the Sox' problems is . . .


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Get dirty, have fun and grow more food with great gardening tips from real-life gardeners.
Creole garlics are a resilient type of hardneck whose demure white wrappers hide a lush, vibrant interior. Believed to originate in Spain, Creole cultivars are highly regarded by garlic aficionados for both their delicious taste and their long storage capability. Creole cultivars commonly seen in North America include Creole Red, Rose de Lautrec (photo), and Ajo Rojo.
Creoles thrive in hot, drier climates in which most other hardneck garlics typically struggle. They tend to be highly adaptable, with successive generations of plants acclimatizing to their specific growing conditions. Conversely, they are heavily influenced by yearly climate fluctuations, which can make them difficult to grow, especially if you are looking for a consistent product year-to-year.
The plants are usually tall, with leaves that vary between cultivars and climate from a pale lime to deep green. Normally modest bolters, Creoles do tend to bolt more heavily in regions with a moderate climate. The scapes of some cultivars will produce gentle curls; others will merely exhibit a graceful droop. Umbels are narrow and long, and contain between five and thirty small to medium-sized umbels. The scapes must be harvested in a timely manner, otherwise bulbs size will be significantly reduced. The bulbs themselves are comparatively late to mature, and so are harvested later in the season.
The bulbs produced by Creole cultivars are somewhat petite although they often increase in size through successive generations and optimal growing conditions. Although small, the bulbs are plump and round with lustrous white outer wrappers. Peeling back these creamy skins often reveals the most vibrant clove skins of any garlic type: deep, vibrant, glossy reds and purples. Clove size varies between cultivars, as those that contain fewer cloves tend to be more rounded and plump, while those containing greater numbers are somewhat thinner and more elongated.
Cultivars produce cloves that are medium to large in size, with average numbers ranging between four and twelve per bulb. The majority are arranged in a single layer around the central stem, like other hardnecks, but some cultivars will also produce small inner cloves which subsequently results in the cloves becoming more irregular in size, shape, and number.
Creole cultivars are highly prized for their rich flavor. Even though individual palates differ widely and the taste of different garlic types and cultivars can be very subjective, when described, words such as 'earthy', 'musky', and 'sweet' tend to be consistently be used to describe the Creole group. While most of the Creole cultivars hold these characteristics in common, the heat and pungency of each tend to vary from the delicate to the robust, making this type of garlic one that, although good when cooked, is especially enjoyable and versatile when consumed raw.
When stored properly, Creole garlics have a long storage time of approximately six to nine months, with some cultivars keeping in good condition for up to a year. Their flavor also tends to deepen and mature as they store, making them well worth keeping while you enjoy your less storage-prone varieties first!
Rose de Lautrec' - photo courtesy of Bart Nagel, Bulbs of Fire.
The use of animal manure in organic farming has been significant in the sustainable agriculture movement. Manure is a great source of many crop nutrients, including both micronutrients and macronutrients. Nitrogen is typically the nutrient with the most value, as well as the greatest potential for soil and water pollution. Quality and potential for contamination are both factors when learning how to use manure and selecting a manure source. Similarly, there are concerns with food safety when applying manure, and specific application guidelines have been designed to reduce the risk of pathogen contamination.
Nutrients are essential to proper growth of all plants, and farmers carefully plan to provide them, including finding the best source of manure for their nitrogen needs. Different animals produce manure with variable nutrient content, and some manure sources are more readily available and cost effective than others.
Manure from layer poultry, for example, provides nearly four times the nitrogen per ton as that from lactating cows. It also contains upwards of 12 times the potassium and phosphorus content of dairy manure. However, poultry manure is more costly than dairy manure — sometimes running twice the price. Poultry manure can also burn plants because of the large quantity of nitrogen it contains, so it's generally composted or aged before being applied to a garden or farm. Another option is to apply it to a fallow field months before planting, so the soil microorganisms can break down the nutrients and make them more available to the plant. Whatever method is used, it's important to note that under the best conditions only about half to three-quarters of the nitrogen in the manure is available to the crop in the year it's applied. The remaining nitrogen will become available over a period of years. That's why it's important to regularly sample the soil to determine nutrient needs for the year. It's also key to monitor crop nitrogen needs so that manure isn't over-applied, contributing to contamination of water by ammonia, organic matter, nutrients and bacteria.
Another factor to consider when selecting a manure source is potential contaminants. Some contaminants, such as heavy metals, can be avoided by requesting a laboratory analysis. Heavy metals are a concern in manure, since there can be high potential content and farmers may also use high application rates. Heavy metals present in manure may include cadmium, lead, zinc and arsenic. Poultry manure is particularly at high risk for arsenic contamination, because nonorganic chickens are often fed arsenic to promote growth and weight gain. For this reason, poultry manure from organic sources is popular.
Another way to avoid heavy metals in manure is to select an Organic Materials Review Institute (OMRI) Listed manure product. OMRI requires heavy metals to be below a certain threshold before listing the product for use in organic production. Although other contaminants are present in manure, heavy metals are the easiest to avoid. Contaminants such as hormones and antimicrobials are difficult to even identify because they are so pervasive in the conventional manure supply, and there are no guidelines in place to control this contamination. Finding an organic source of manure is therefore the best way to avoid many potential hazards.
The application of manure also has implications for food safety. Pathogens such as Salmonella and fecal coliform are the main concerns when applying manure to edible crops. The USDA organic regulations require that a harvest interval be followed after applying manure, where crops in contact with soil (carrots, potatoes, lettuce) may be harvested only after 120 days, and crops not in contact with soil (blueberries, apples, peppers) may be harvested after 90 days. The logic behind this harvest interval is that pathogens will likely be rendered unviable by soil microorganisms after a certain time period, and will no longer pose a threat to food safety.
Another way to avoid pathogens from manure is to compost it first. One can purchase raw manure and compost it, or it can be purchased already composted. Both methods are effective at reducing the risk of pathogen contamination when applying these materials to an organic farm. However, it is sometimes difficult to determine whether a purchased compost product may pose a contamination hazard. The organic standards require a specific time period and temperature for composting, in order to ensure that any pathogens are, in fact, eliminated. Compost that does not meet these requirements is considered to be the same as raw manure, which means that application rates must meet the 90/120-day harvest interval requirements listed above. OMRI Listed products may fall into either category, so it can be helpful to research compost products on the OMRI Products List. OMRI's restriction text will indicate whether the harvest interval periods must be observed.
Anaerobic digestion is a new technology that has been used to process manure into a composted product. The use of anaerobic digestion is especially growing on conventional livestock farms, where large amounts of manure are produced and increasing regulations require proper disposal. Typically, manure is gathered in a lagoon or tank, where microbes break it down in an oxygen-free environment. Some anaerobic digesters have external heating systems to achieve pathogen reduction, similar to traditional composts. Although anaerobic digestion is similar to composting, it must achieve the same time and temperature requirements in order to be used without a harvest interval. Before using an anaerobic digestion product, one should verify whether it was heated to at least 131 degrees Fahrenheit for three or more days. If not, the harvest interval must be observed. The resulting components of the digestion process include a liquid effluent rich in nutrients, and dry matter that is great as a soil amendment or even as biodegradable planting pots. Methane is captured as a by-product and used as a renewable energy source, instead of being emitted into the environment as a greenhouse gas.
There's no doubt that learning how to use manure and applying it amply is one of the best steps toward providing nutrients in a well-managed organic farm or garden. Animal manure has many positives that make it worth the trouble of seeking out the best source and applying it with care. Manure use also contributes to the recycling of resources, which further reduces the environmental impact of livestock production in general. So, the next time you bite into an organic tomato, pepper or ear of sweet corn, be sure to also thank the animals that provided the nutrients used to grow your delicious food.
Photo by Fotolia/Jack: An organic farmer works with manure in a field.
Canning is a great way to preserve your own harvest. You can also buy organic produce that is on sale from your local grocer or from your local farmers market. When the produce is in peak season, it is the most healthful and the least expensive of the year.When you can, you have to follow the recipe exactly to make sure it is safe to eat. When canning acidic foods like fruit or tomatoes, or anything using vinegar or sugar, you can likely use only a water bath. All other canning requires a pressure canner to get to high enough temperatures to kill off the bacteria that cause botulism.
Here are some web pages and resources to use:
Mother Earth News How to Can app
National Center for Home Food Preservation
USDA's Complete Guide to Home Canning
Home Canning website
Ball Complete Book of Home Preserving
The Complete Book of Small Batch Preserving
I bought a 1946 canning booklet from Amazon.com Steamliner Pressure Cooker-Instructions for Cooking and Canning so I could learn how to use the old fashioned canning jars. It was fun to read, complete with recipes! Okay, I thought, could I do some canning? My Granny canned during the summers I spent with her when I was little. We were growing tomatoes in our little flower/veggie garden. My handy Ball canning book revealed that tomatoes and fruits are high acid so they do not require a Pressure Canner; only a water bath was needed. Makes it an inexpensive experiment. I read that many canning lids also contain BPA. So, what other options were there? I found these glass lids in an antique store. I also bought the jars with the wire closure. All I needed now were the rubber seals and some directions!
I searched the web to see if I could find any instructions on how to use old-fashioned canning jars. No luck. Then I went to Amazon to see if there were any books on it. I found a 1946 pamphlet "Steamliner Pressure Cooker-Instructions for Cooking and Canning." Success! It was great fun browsing the pamphlet. It was also very thorough in its instructions on how to use the old fashioned canning jars.
I went on line and ordered a variety of seals, sticking with ones that were not made in China and were natural rubber. I wasn't able to find any that fit well with my cool, old fashioned jars. I also learned that the glass lids needed very tall rings. The modern ones were too short to close properly. Back to square one!
Then, I ran across an advertisement for these beautiful glass jar with glass lid made in Germany-Weck's (it is the second from the right in the pic). Finally, a non-toxic jar! Later I discovered a plastic lid that is also BPA-free that can be used with modern jars made by Tattler, made in the USA since 1976. They are a seamless replacement for the metal lids. I was able to can a few using the old fashioned jars. The Weck's work great. Easy to use, easy to know that the seal is good, and beautiful to look at. I highly recommend them.
All you really need when canning high-acid foods is a tall stock pot with lid, a jar lifter, a stainless steel spoon, a towel to put the hot jars on, and your canning jars.
For more tips on organic small space and container gardening, see Melodie's blog at www.victorygardenonthegolfcourse,com
Aunt Molly's ground cherry preserves may have occupied a privileged spot in your great-aunt's pantry, but you'll be hard pressed to find them nowadays. Ground cherries (Physalis pruinosa) are an endangered heirloom. Their recorded heritage traces back to 1837, when they first appeared in Pennsylvania horticultural literature.
Once commonly grown in backyard gardens, ground cherries somehow lost their way. Though they are ridiculously easy to grow and store, ground cherries are difficult to transport. Urbanization and the movement away from growing one's own food led to the demise of this golden gem. The good news is that they can be grown in containers or raised beds, they're relative pest-free, and they produce abundant fruit from mid-summer through frost.
Ground cherries are really not cherries at all. They are members of the Solanaceae family, which includes tomatoes and tomatillos. Like the tomatillo, ground cherries grow inside a papery husk. When ripe, ground cherries turn bright yellow and fall to the ground. Though several varieties are native throughout the Americas and Eastern Europe ('Aunt Molly' is a Polish variety), ground cherries taste like tropical treats. Their pineapple — vanilla flavor brightens pies, jams, and chutneys. They are equally delicious eaten raw, dried, or cooked. Squirrels and small children are keen to ground cherries' charms, so gardeners should keep a close look-out for ripe, fallen fruit.
Ground cherries are frost tender and should be started indoors 6-8 weeks before spring planting in cooler climates. They'll produce prolifically beginning 70 days from transplant, through the first fall frost. Good drainage and humus-rich soil ensure an abundant crop. Two to three plants grown in raised-beds or large pots will provide enough ground cherries for a season of tasty jams and pies, with a few left over for wildlife. Staking helps keep branches and fruit off the ground. Though they are sometimes susceptible to flee-beetles, ground cherries' weed-like nature makes them fairly disease resistant. In addition to 'Aunt Molly's,' tasty varieties to try include: Physalis pubescens 'Cossack,' Physalis pubescens 'Goldie,' and Physalis peruviana 'Cape Gooseberry.'
Once harvested, ground cherries will continue to ripen, if placed in a well-ventilated container on the countertop. They will store for up to three months in a cool (50 degree) environment. They also store well when dried like raisins, either in a dehydrator, or by placing them in the oven on its lowest setting for several hours.
6 c. ground cherries
1 c. granular sugar
1 tsp. almond extract
3 Tbsp. flour
¼ tsp. salt
prepared pie shell or crust
3/4 c. flour
1/2 c. brown sugar
¼ tsp. salt
3/4 c. unsalted butter, cut into pieces
Preheat oven to 350 degrees.
Combine ground cherries with filling ingredients: granular sugar, almond extract, flour, and salt.
For the topping: mix the remaining ingredients in a large bowl, using your hands or a pastry knife to blend butter into the dry ingredients.
Pour ground cherry mixture into the pie crust, and sprinkle crumb topping evenly on top.
Place the pie on top of a cookie sheet to catch any drippings.
Bake for 1 ½ hours, or until the fruit is bubbly and the topping is brown.
Cool for several hours before cutting.
Brenda Lynn is the author of www.BeeHappyGarden.com, a blog devoted to small-space, organic vegetable gardening, native plants, and beekeeping. She is a free-lance writer, garden coach, and outdoor educator in northern Virginia, where she lives and gardens in her suburban backyard.
Garlic is rich in lore. It has been reputed to repel vampires, clear the blood, cure baldness, aid digestion over the ages. Today's studies have shown is garlic antibacterial, anti-fungal, antiviral. And, it tastes great! Garlic has been around for thousands of years. It originated in Asia, was cultivated in Egypt and has been a Mediterranean staple for centuries.It is easy to grow and has few pest issues. All you do is throw them in the ground in the fall in late September/early October in our Zone 6 garden and by early summer, they are ready to harvest.
The clove puts out roots in the fall. Depending on how warm the winter is, there can be green shoots showing through the cold months. Garlic will be some of the first to start growing. The stems resemble onion greens. The garlic flower, or scape, has a cute little curl in it. It grows on hard neck varieties. They are great in salads. Harvesting them also gives you bigger bulbs.
You should choose the biggest cloves to plant. The bigger the clove, the bigger the harvest! Cloves like other root vegetables like loose soil, compost and steady fertilizer. Like carrots, radishes and beets, you can add sand to give a looser soil structure in your garlic bed. Compost and mulch well in the fall before cold weather sets in. Plant the cloves root side down, 1-2" deep, and 4-6" apart. For planting by the cycle of the moon, garlic should be planted during the waning cycle of the moon. For our Zone 6 garden, this is September 9-23 and October 9-22. After the greens sprout to 6", add compost or fertilizer as a side dressing. Garlic does not need a lot of nitrogen so compost is a good choice.
Garlic is ready to harvest then the tops fall over and die off. They are ready to harvest about a week later. Typically this is mid-summer.
Be careful when you go to harvest. If you cut the bulb, it will not keep and needs to eaten soon. The garlic should be left in dry shade for 2-3 weeks or brought inside and stored in a cool, dry location with good air circulation. They can be hung or placed in a perforated bin to dry and store. Store-bought garlic has been treated with chemicals to keep them from sprouting so they are not a great choice for growing your own. A great option is to buy cloves from your local farmers market. You know they grew well in your area. Just separate out the bulb(s) into individual cloves and plant the biggest ones.
Garlic can be mild or hot. Elephant garlic is very mild and not really true garlic at all. It is a type of leek. It has a great garlic flavor and produces huge bulbs. The ones I am growing this year are from the previous year's harvest.
You can tell the difference in the two by looking at the flowers. Leeks and soft neck garlic have a onion type flower while garlic has a curly scape flower. There is soft and hard necked garlic. For storing, soft neck garlic is the ticket. It is also the strongest flavored. Hard necked is milder, easier to peel, more cold hardy and the first to mature.
Everyone knows of garlic in sauces and on cheese bread. A couple of years ago, we tried roasted garlic. It dramatically mellows the flavor. I just put a few heads in a small baking dish, add chicken stock to just about level to the cut heads, and let bake covered at 350 for 30-45 minutes, until soft. It is a great spread on French bread!
If your garlic dries up over the winter, I grind it into garlic powder. If you have great tasting garlic that doesn't store well or you have a bountiful crop, another preservation option is pickled garlic. Just peel and cover your fresh garlic cloves in organic apple cider vinegar. You can add a couple of hot peppers if you want to add some extra zing!
Of course, you can also add garlic to the tomato sauce, pickles or peppers you are going to can. You can flavor vinegars or oils by popping crushed garlic into them. Many options for utilizing your garlic harvest!
A woman called me for some gardening advice a couple of weeks ago. She talked about various projects... fruit and vegetables, trees and shrubs... ...and then she said something so horrible I stopped in my tracks. "I have mushrooms growing all over the place," she related. "They're everywhere!" "Really?" I replied, "That's great!" "GREAT? Seriously? I hate them! I've been pulling them all and throwing them over the fence!"
Oh, the horror! The horror! I've heard this before, particularly with meticulous gardeners. Mushrooms pop up in the middle of a green lawn and they're immediately hunted down and destroyed. Does that describe you, oh enlightened reader of Mother Earth News? I hope not!
The average gardener sees mushrooms as if they were individual plants. He spots them in the yard and assumes they're simply a single organism, or a group of organisms in a ring or a cluster. Rarely does he stop and wonder how deep their mycelium run. The truth of the matter is that mushrooms are simply the fruiting bodies of a creature that may be much larger than it appears at first, second or third glance. Their deep underground network may have been around long before you arrived on the scene.
Have you ever turned over a log or some mulch and seen wispy white fibers running through the wood? That's the main body of the mushrooms, i.e. NOT the part getting thrown over the fence. In your garden, or better yet, your food forest, mushrooms and other fungi are tireless creators of soil and recyclers of hard-to-compost organic matter such as roots, logs and tough vegetable material. They digest rocks and release nutrition that plants can only dream of accessing.
Some mushrooms even have beneficial relationships with your plants. A tree can photosynthesize and create sugars mushrooms in a way mushrooms can't. They trade these sugars to mycorrhizal species of fungi and in turn are rewarded with minerals often carried to their roots from far beyond the tree's reach.
Innovators like Paul Stamets, author of Mycelium Running and other books, are now spreading the word. Entrepreneurial companies are even selling living fungal cultures you can add to the soil when you plant trees, giving them a leg up (or a "root" up) on the competition. Many of these products have been shown to help; however, you don't need to resort to buying fungi to get them running happily through your soil and enriching your homestead.
For the last few years I've been dropping tree company mulch, logs, leaves and other scrounged organic matter around my front yard food forest garden. When I go on walks I seek out mushrooms in fruit and bring them home, burying them and spreading their spores here and there.
(My wife realized how badly I had fungi fever last week on the drive home from church. In an empty field by the highway, I saw a big fairy ring of large mushrooms and pulled a U-turn to pick a few. Turns out they were the lovely [and unfortunately inedible] Chlorophyllum molybdites. To my wife's slight irritation [she was faking... I think], I pressed three good specimens into her hands and said "Don't let them get damaged! I need to spore print these!")
We've had a good wet summer this year and as fall approaches the sheer number of mushrooms in our front yard has been marvelous. We're talking at least 30+ species that I've seen thus far, all on a half-acre. I took a bunch of photos and posted them on my blog - you can see the beauty here.
Since adding wood chips and gaining the resultant fungi I've seen a lot of improvement in plant growth. Plus I get to look at beautiful mushrooms. One of these days I'll start deliberately cultivating edible varieties... but that's a topic for another day.
Now if I can just convince my lawn-loving neighbors to chuck their mushrooms over my fence, I'll be all set.
David Goodman is an avid naturalist, gardener, writer and teacher as well as being the creator of www.FloridaSurvivalGardening.com, a daily gardening resource for people serious about growing food in tough times while still taking time to enjoy creation in all its abundance.
When it comes to solution based ideas about self sufficiency and what each of us can do in our own back yards, the closed loop system is high on the list. With grocery stores making it effortless to get unseasonal produce and convenience foods lined up throughout dozens of aisles and stacked on hundreds of shelves, its no wonder why humans have lost their connection with food. Luckily there are many young farmers hoping to change our reliance on overpriced and over-packaged foods loaded with chemical preservatives and artificial ingredients. New farms are popping up all over the world. Innovative food growing methods being put into practice every day. From vertical gardens to rooftop gardens; from aquaponics to aeroponics, young farmers are setting roots in their own communities worldwide, helping to localize food systems and circulate funds back into the local economy.
The closed loop system is an idea that I have been intrigued by for many years. The closed loop system has been popularized recently through stories of individuals and families turning their backyard swimming pool into a full functioning aquaponics garden. Green Finned Hippy Farm is changing that in their community in Pocahontas IL. They run an aquaponics farm.
Aquaponics involves utilizing the closed loop system for both fish and food production. The closed loop or closed cycle system is essentially aquaponics which combines hydroponics and aquaculture to achieve both fish as a food source and a free nutrient rich fertilizer siphoned from fish waste solids to feed the plants. There is virtually no waste in this process.
Green Finned Hippy Inc. started in 2010 as a licensed tilapia hatchery in Belleville, Illinois by Josh and Alicia Davis. A few years later, they moved to a 10 acre farm in Pocahontas IL, where they stay on the cusp of new and innovative sustainable farming techniques.
According to Alicia, co-owner, they operate an Aquaponics barn where over 3,800 gallons of water flows to 12 grow beds. The tilapia fish are bred on site and are grown in fresh water tanks. The water in the tanks is pumped into the grow beds, providing natural fertilizer for the plants. The plants are grown in rock grow beds which eliminates the need for dirt or pesticides. Green Finned Hippy Farm also produces over 1,500 pasture raised broilers per season for Nathalie's Restaurant (owned by Overlook Farms) in St. Louis, MO. Using the Joel Salatin pasture raised poultry method, the broiler chickens live outdoors and are moved to fresh grass everyday using mobile chicken tractors. "Following in line with our All Natural theme, our flock of laying hens also spends their days roaming our pastures. Our fresh eggs cannot be beat with their rich orange yolks and health benefits that surpass any store bought egg! Haven't heard why pasture raised eggs are the best? Check out this article!", says Alicia.
Free Tours: Even with all of their projects, they make time to teach the public about what "Naturally Grown" really means. According to Alicia, "It's our mission to teach people what it means to Put a Face Back on Food! We always welcome people come to our farm to see how we grow everything, and then we recommend they watch food documentaries such as Food Inc. to see what the Industry Standard is for where their supermarket food comes from. It's an eye opening experience and we encourage everyone to take the challenge of thinking twice about WHERE and HOW their food was produced!"
One stop shop for simple clean eating. They feel going straight to the farm should not be seen as "inconvenient." They offer a diverse array of products to supplement the Locavore's diet:
Aquaponic Produce (Basil and Kale – all year round!)
Fresh Ground Peanut Butter
Freshly Baked Breads
Pesticide Free Produce
Fresh Goats Milk
Instruction on How to Pickle Produce
Instruction on How to Build Solar Panels
In their quest to become a sustainable farm, they also added two goats to provide the farm with milk and weed control! Since Aquaponics is how it all started on their farm, they offer consultation services to help others get their own aquaponic systems up and running. Their past consultations include Overlook Farms in Clarksville Mo, and Principia College in Elsah, Ill.
Visit their facebook page or website to learn more. www.GreenFinnedHippy.com
It is young pioneering farmers like Josh and Alicia Davis who are reshaping the future of food in the United Sates. Folks like these surely do inspire others to think differently about their food.
You Grow Girl
Kitchen Gardeners
Green Blog on NYT
Edible Landscaping
Barbara Pleasant's Blog Central
Cold Antler Farm
In My Kitchen Garden
The Rowdy Radish
Growing for Market
Veggie Gardening Tips
Seasonal Wisdom
A Way to Garden
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"As our films get ever more spectacular, 2001 reminds us that it's the ideas behind the spectacle that are still the most important special effect of all." Indeed. A New Era of Sci-Fi is Upon Us - Looking Ahead to Worlds That Await Our full editorial: http://onfs.net/YUiHkP
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"Earth is a memory worth fighting for." http://onfs.net/YKYS30
"I've been watching you Jack… They lied to you. It's time to learn the truth." Tom Cruise stars as Jack Harper in the new trailer for Kosinski's sci-fi Oblivion. Looks awesome! Watch here: http://onfs.net/YqZt6l
Joe Kosinski's new sci-fi Oblivion starring Tom Cruise—and Morgan Freeman, hell yea! Nice cigar. First trailer is out, it's a must watch.