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Survey: Do You Own (and Use) a Kitchen Scale?
We're big fans of the kitchen scale here at The Kitchn. We've posted several articles on what scale to purchase, how and why to use it, and it's mentioned frequently in comments from our readers. Do you own a kitchen scale? How often do you use it? Take our survey below!
Do you love your kitchen scale? Is it digital or do you prefer the convenience of a battery-free mechanical version? Tell us what brand it is and how you use it in the comments!
• Essential Baking Tools: An Electronic Scale
• The Virtues of Kitchen Scales
• 10 Digital Scales We Love
• Cooking Without Recipes: Michael Ruhlman on Ratios
• Emily's Favorite Kitchen Tools
(Image: Sara Kate Gillingham-Ryan)
49 Comments
I use mine a lot, actually. Sometimes it's to calculate calories, sometimes to weigh ingredients based on recipes. Oddly, I find I use it most to measure butter. I use recipes that call for sticks or half-sticks of butter, but here in Montreal I can only seem to find unsalted butter in 500g bricks. (The equivalent of four sticks.) When I need to use a certain amount of butter, I find it's easiest to convert the amount to grams and weigh it out.
I'm a weight watchers nut so it's an invaluable tool.
I kinda wish I owned one, but I've never really NEEDED one. Even some of my English cook books that call for milligrams or grams of stuff, I just do a close enough volumetric conversion and nothing's ever gone terribly wrong.
I'll file it under "It'd be nice, but it's just something else I'd have to clean"
I bought one when I started Weight Watchers. I didn't think I needed it, but I was frankly shocked at the amount of meat I had been eating.
I love my scale - I think it's the exact same Salter one in the above pic! I use it mostly for baking and it's so great when I can weigh things like sticky brown sugar.
Ditto what acvaz said, only minus WW and about pasta. The package says a serving is 2 oz. dry (whole wheat pasta)...that's a tiny, tiny serving! The scale can be very illuminating!
I love mine. I finally figured out that the only way that I could express a recipe and expect others to have the same outcome (especially in baking) was with a scale. I should use it more than I do. It is indispensable for my favorite bread recipe. It is truly a "no fail" recipe when I use my scale.
I use my scale ALL the time, certainly in baking, but also to measure fruits or vegetables for a recipe. And it's great if I am using percentages, such as making 1.25 of a recipe, which happens with recipes for 9-in. springforms but I have 10-in. pans.
My scale is an 8-year-old black Soehnle Vera that cost about $30-ish. It has both grams and lb/oz, which is great, as I use European recipes, and Rose Levy Beranbaum offers both measurements. Sometimes it's easier to double or fragment grams.
I've not found a need to clean the scale much at all, as I usually measure things in containers that I'm mixing them in, or on wax paper, or the like.
We use ours everyday. Partly because we carefully monitor our calories but mostly because cooking by weight is much more accurate and produces better results than cooking by measuring cups which can vary wildly.
I use mine almost every day. Portion control, and also weighing ingredients instead of measuring by volume--it's so much faster and you don't have to wash measuring cups!
It's also good for weighing mail for postage...and if you're a knitter you can use it to calculate how much more yarn you need to finish your project!
I have two scales: a rough one that goes up to 5kg that I use every day, and a fine one that measures hundreths of a gram which I only use when measuring salt, yeast or spices.
I have a mechanical scale which I use almost daily - for weighing flour to make bread.
I often bake so scales are essential, and I can never eyeball pasta quantities so I have to weigh. My scales are right at the front of the cupboard!
I love my scale. Baking, beer-making, canning, and dividing balls of yarn.
I use it daily... for calculating servings and calories for nutrition, but also I use it to weigh ingredients (when possible) for baking. I find it much easier to weigh the ingredients than to make a mess with measuring cups.
You can also use it for weighing all sorts of other things. I imagine it would be useful in craft/art applications as well.
At $15 for my small "biggest loser" brand scale, I think it was one of my best kitchen purchases after my knives.
Love mine! Indisepensible for bread baking and for when I am trying out new recipes.
I have one, and I use it every day. Between Weight Watchers and the fact that my husband is Dutch and has several cookbooks that are all in grams, it's great. You'd be amazed how small a serving of something is once you measure it out.
I have a mechanical one with a removable bowl, so it's super easy to clean.
I have an electric one which I use pretty often. I use it to bake and to weigh vegetables. Most often I use it to figure out carb counts for things like chips. 10 chips may be a serving, but it's almost impossible to find 10 unbroken chips.
I have one, but I bought it, generally use it for mixing plastics and glues more than food. (carefully wrapped in a plastic bag,) but then I tend to use estimates for most baking. 'until it looks like...' is a commonly heard phrase for me.
Ours is one of the items that has earned a permanent location on the counter.
We buy lots of bulk items and use it to portion them into serving sizes for portion control when serving meals, and for adjusting recipes up and down by percentages.
I use mine for baking but realized just this past weekend, when trying to bake bread from a professional baking book, that it only does 5g increments. I will have to buy a new one, which isn't a hardship as my current one can be flaky.
Now I just need to decide if it's worth moving up to the next price bracket (over $50).
Couldn't bake without it.
I just graduated from old school scale to an electric scale. It was a bonus gift when I bought my new Breville mixer. The scale is a Breville one and comes with both an internal thermometer (for measuring ambient room temperature) and a thermometer probe. Since I got it I have been using it consistently though I a yet to find a use for the internal thermometer besides measuring how hot it is in my house in this Aussie summer. (Answer: HOT!)
I'm British so grew up with recipes in pounds and ounces that needed scales. Mechanical dial faced ones with a removable pan on the top mostly, but as a young child we still had my mum's old fashioned two sided balance with actual weights (really fun to play with as a kid). However, since a spell in the US in the late 90s - and also now because of recipes on the internet - I'm a complete convert to measuring cups! I love their convenience (using them just seems quicker than getting the scales out even if it's not really) and I also love the look of my shiny metal set hanging on my kitchen wall. I still have a white Salter electronic scale for all my UK recipe books, but find I use it less and less these days.
I do Weight Watchers and I live in England as an expat. I have to measure all.the.time. And I don't mind it one bit.
What smittysmit said:
Portion control, ease of cook/bake prep, postage, and taking the worry out of wondering if I'll have enough yarn to finish that second sock. :-)
Yes, my scale and I are BFFs!
julie -- Lactantia makes cultured unsalted butter in sticks.
I like my scale and it's useful when I'm using French recipes. Also, it plays double-duty as my yarn scale.
Yes! Love it for food and yarn alike. Invaluable, especially considering its <$30 price tag.
I love my Salter Aquatronic. It has made a huge difference in my baking success and I find it to be a time saver. I used to have the round stainless steel Salter and it failed early on. I've read many reviews of others having this same experience, but liking the Aquatronic. The one issue I have is flour particles gather under the glass display and I don't know how to clean that.
I use mine mostly when making pizza. Measuring dough ingredients by volume is a no no. And for weighing dry pasta, for some reason I always use way too much past unless I weigh it.
If you bake (especially bread) it is absolutely essential. I bought mine at Ikea and it was pretty cheap.
I use mine all the time, for all sorts of things, some of which aren't even food related.
I would love one that can measure single grams though, that would be heavenly for baking bread.
I don't use mine all that often, but I definitely do for making French Macarons, and for weighing packages before mailing them. It also opens up a whole new realm of recipes that I haven't ventured into quite yet.
I got one as a wedding gift and have pulled it out on occasion to measure ingredients for baking: it's so easy to add an ingredient - zero out - add the next ingredient - zero out, etc i don't use it daily though
Also great to divide meet bought in bulk before freezing it.
I've had one for about 15 years and use it everyday.
It is one of my pet peeves that American recipes are still mostly stuck in volume measurements (my other peeve is that recipes always assume that you have one of those highly over-rated Kitchen Aid mixers, but that's another rant!).
Eating wheat-free makes it essential - measuring out all the random flours is a ton easier with a scale, and the finished product is a lot tastier.
I use mine all the time when baking- especially when cooking macarons as precise weights are essential. I find it frustrating when a recipe lists both cup measures and gram weights, but they're inconsistent and you end up with a failed recipe (not mentioning any names - DONNA HAY).
I don't use it for stir-fries, stews etc though.
We buy ground beef in bulk, so I weigh out quarter-pound patties, wrap them in plastic wrap and freeze them, then store them in zipper bags. I am now baking all our bread, so I will start to use my little Salter mechanical scale instead of scooping and sweeping the flour because I live in oh-so-humid Florida, and the flour can gain/lose so much moisture while just sitting that it makes a big difference in the end product. Since flour (and sugar!) comes in paper bags, it can gain/lose a lot of moisture before I even buy it.
Indispensable. I have 2 digital scales, the large one similar to this one: http://www.amazon.com/Soehnle-66100-Digital-Kitchen-Scale/dp/B000VS22MA/ref=sr_1_5?ie=UTF8&qid=1296647613&sr=8-5
It switches between oz and grams, so no calculating and converting. And with the tara button, I'm never washing up extra bowls, because I simply weigh the stuff in the bowl I'm going to prepare it in. Yes, even in the large Kitchen Aid bowl.
The small scale is exact down to 0.1 grams, which I use for making beauty products, eg hand cream or bubble bath bombs.
Both scales are very slim and easily fit in the cutlery drawer. So they're not even wasting space and are accessible very easily.
It's one of those things I thought I didn't need or would only need on occasion but really it's become and invaluable tool in the kitchen. I prefer baking with it. I admit we also do things like weigh our mail and average it out for the week as well.
I can't imagine not having one. I think every household in the UK that bakes just has to have a scale, like having a kettle, since all our recipes are weighed.
I introduced my MIL to the concept of an electronic scale this summer (she has a vintage manual one which takes me forever to work out and can't be zero'd) and she actually agreed that she could see the benefits! After many years of 'mine is the best' this is a miracle.
Yepp, a digital one and I use it every day. I use to have the exact one featured in the photo but the display is very small. I got a new one when I started baking at my BF's house and it has a much larger, illuminated display.
The other BIG advantage over using cups is that there is much less washing up using a scale. Just the bowl that you're going to mix things in anyway and maybe a spoon (though most of my dry goods have a scoop stored inside.
I'm pretty good at maths but even I find doubling/halving a recipe is much easier when using a scale. And is is just me or does anyone get grossed out seeing Ina Garten leveling cups of flour with her finger?
I have this one and love it beyond measure (as it were):
The plastic bowl is removable and you can put on your own bowl, then use the tare function to zero out the scale and start measuring directly into the bowl. Saves having to wash measuring cups and wipe off the counter from flying flour.
My baking has improved a great deal. My old method of measuring flour (drag the cup through the flour bin, then level off) was packing way too much flour into a cup. Using my old method, I should have been putting in about 3/4 of a cup for every cup called for in the recipe. If you don't want to buy a scale, at least borrow one once and see how your accurate your measurements are. Now my baked goods are much lighter and more tender, and bake more evenly. And a sack of flour lasts longer too!
When I was in college, every time I had a Baking class out came the scales, they were the heavy mechanical ones. Twenty years later I bought one, mainly for portion control, but love the new electric ones, I find I use it more and more all the time.
Mine are digital, a cheap brand I can't remember, but they work fine for what I need. I don't use them that often really, but I wouldn't be without them.
I hate measuring shortening and brown sugar, so I found info on how many ounces to a cup and all that for both of those and several other things like flour. I also use it for portioning out meat when I freeze it into meal sized portions (Costco purchases), breaking down bulk foods into manageable amounts that will fit in my kitchen containers, and measuring out equal amounts of coleslaw for my husband's lunches during the week.
My scale's old and not very fancy; it was in the garage of a relative's house and had been ignored until I came along.
I LOVE my scale. It's awesome for baking (I also just tare out and measure all my ingredients in one bowl), portion control, splitting up bulk purchases into portions, curiosity, mail, etc etc.
Not a day goes by where I do not use my Salter brand electronic scale. It is an essential in my kitchen.


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Newtown, CT
Newtown Fish and Game Club, Inc. (NF&GC) was incorporated in the State of Connecticut on April 23, 1945. Prior to the early 1940s, it was known as the Newtown Protective Association which was formed in the Winter of 1928. Although 80 years have passed since a club was formed and Newtown has changed from a farming community to a suburban area, the club's objectives have stayed much the same. The liberating of fish and birds, the support of local charitable organizations, and to help preserve our precious open space and the natural beauty and health of Taunton Lake, while providing our members sport and enjoyment.
During the late 1940s, NF&GC started a rapid growth under the leadership of Fred A. Schultz. Fred stepped down as club President in 1970 after serving nearly 25 years. With Fred at the helm, the Club grew from a small group of sportsmen to a club now limited to 400 members. In 1978, Fred Schultz was made the First Honorary Life Member and remained active until his death in 1981.
David G. French was then elected President in 1970. Activities were broadened greatly with the addition of a Kid's Fishing Derby, Club Breakfast on opening day of trout season, Annual Field Trials, and the formation of a Land Acquisition Fund which allowed for the purchase of 155 acres in New Milford, Connecticut. Dave is a life member of our club and serves as an advisor.
Starting in 1998, David F. French followed his father to become Club President. NF&GC continued to improve and progress under his leadership with major land improvements at Taunton Lake and New Milford property, construction of a pavilion at Taunton, purchase of 100 acres in Falls Village, and the expansion of our major fund raising Game Dinner which has hosted over 350 people. Dave served as President until his untimely death in Fall of 2007.
In Fall of 2007, Vice President and long-time member Frank Hufner assumed responsibilities as acting President of the Newtown Fish and Game Club. In 2008, Frank was elected Club President and serves in that capacity today.
Pavilion at Taunton Lake
Frank G. Hufner
(203) 426-5094
Denny Donahue
(203) 512-0918
Gregg Mathews
(203) 426-7898
Mark Hull
(203) 377-4855
Skip Luf
(203) 426-4896
Rich Caruso
(203) 610-2859
John Cappelli
(203) 644-0178
DIRECTOR - Activities Chairman
Rich Caruso
(203) 610-2859
DIRECTOR - Taunton Lake Water Quality & Club Wardens Chairman
Denny Donahue
(203) 512-0918
Bruce Kraemer
(203) 304-1535
DIRECTOR - Club Rep. Taunton Lake Landowner's Association
Paul McNamara
(203) 261-0851
DIRECTOR - Raffle/Fund Raising Coordinator
DIRECTOR - Membership Chairman
Gary Sheehan
(203) 470-0014
DIRECTOR - Dog Training Area
Tony Vill
(860) 354-2687
Don Butler Denny Donahue Jack McGrath Gary Sheehan Russ Tether Russ Volkers
(203) 426-8779 (203) 512-0918 (203) 948-5426 (203) 470-0014 (203) 426-8089 (203) 770-7474
WEBMISTRESS - email@example.com
Barb Butler
(203) 426-8779
(203) 377-4855
(203) 304-1535
DIRECTOR - Membership Chairman
(203) 470-0014
(203) 426-8779 (203) 512-0918 (203) 948-5426 (203) 470-0014 (203) 426-8089 (203) 770-7474
WEBMISTRESS - email@example.com

subset: commoncrawl


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I'm not really the type of person that listens to music when I'm working, since my library of music is the kind of stimulating stuff that makes you want to suddenly parkour out of a skyscraper, run up and down the sides of the building, chase down some perps, and then parachute into a war zone, all in the same minute. I don't like any kind of pop music or anything that comes out of the radio – it's basically the equivalent of elevator music to me. I need something else to run in the background when I want to be productive.
My Thyroid is Very Very Broken
This is going to be a long post, so if you're busy or in the middle of something or just skimming for something easy to read, you might want to scroll on.
Anyone who has been around me knows my hands shake, my legs shake. I have always been just a little more active than I should be. I dress very light, because a warm day will have me sweating like Niagara Falls. Everyone I took Tae Kwon Do with years ago knew I would sweat enough to make a puddle under my feet.
Over the past two years you might have noticed I was looking thinner and thinner as the days went by. I have posted no pictures of myself in that time, because of how thin I look. I first tried to attribute this to when I was smoking or how I walk to work every day. But the calories loss and gain did not add up. My walk to work is only worth about a can of Pepsi. At one point I tracked how many calories I are in a day. I actually ate two days worth of food in one sitting, and this was my normal daily meal. And this was all after my gall bladder was taken out. I don't really feel the cold – even in this winter I stroll outside in a tank top and shorts to throw out the trash. I'm feeling overheated at 69F. I'm not able to exercise anymore, so I've lost so much muscle mass, losing close to 100 lbs of weight at one point. Once I hit my high school weight, I got really scared.
I went to the doctors. At one point 4 years ago I was misdiagnosed with Schoegren's Syndrome. they really didn't find anything. My imagination ran away with me: maybe it's cancer, maybe I have something nobody has seen before, maybe I sat on the wrong toilet seat at Penn Station. But after a few scary Google searches, slowly all of this added up. I went to see a doctor who had basically diagnosed me when I walked in the door. I had not even noticed my thyroid was enlarged. They did the usual blood work. My thyroid hormone levels turned out to be so high that the lab they sent the blood work to cannot register how high: it's above the highest point in their scale.
So now I'm off this morning to take a radioactive Iodine pill and will come back later to get scanned today and then scanned tomorrow. They'll tell me how bad my thyroid is and what treatment I should have, and supposedly this can be turned around in months.
Why Your New iPhone Cable Is Broken
Since Apple release the iPhone 5 on September 21, 2012, the company has been bundling a Lightning cable with every new phone. The addition of this new cable format was applauded for its compact format, because it left more room for the speakers and the audio jack that was relocated to the bottom of the device. The cable brought new issues with it, so it is not something I am ready to applaud. Let's see what's wrong with Lightning…
Blackberry – A Eulogy
Starting with the new year, I'm making the prediction that RIM is in total collapse by the end of 2014. The only question – how many companies will be too paralytically entrenched to move their infrastructure away from this black hole in time? BYOD policies will move in as the quick path of and least effort and resistance.
RIM is starting to transfer staff away from the abysmal Z10/Q10 devices and towards free (zero income) services such as Blackberry Messenger for iOS and Android. The fact that RIM bragged about how many users it grabbed when its free BBM app was released, is insane. The pod people are in control of RIM, and they are either in denial or oblivious as they spiral the drain. See more at the link below.
2013 in review
The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.
Here's an excerpt:
A San Francisco cable car holds 60 people. This blog was viewed about 2,700 times in 2013. If it were a cable car, it would take about 45 trips to carry that many people.
The next social networking wave will be circular
In August 2011, I posted an article on how the future of social network was to let users have circles of friends. Now, we hear increasingly that with Facebook is losing its charm on the young. What initially started as chat and profile pages for college kids, inevitably opened further and further until everybody's grandmother is on Facebook. I can only imagine that having grandma stare in shock at their granddaughter's drunken college tweaking has inspired sudden interest in privacy. Maybe everyone doesn't need to see the latest pictures of your cat with that neat ball of yarn. Not everyone might be interested in articles like this.
Google+, the ugly step child of social networking, hardly being noticed by most, is already in the right place for this. It's just that their image of "do no evil" has been sorely tarnished and their app connectivity is very limited. Facebook already has this with Friend Lists, but Facebook's own shifting privacy concerns have worried users of the premier social networking service. Twitter only alternately offers complete privacy since it's now really meant for broadcasting alerts to the world about your latest Tiananmen Square or Tahrir Square incident; all or nothing. Since going public, all of these services have really only changed gears in the direction investors would most like to see. That direction may not be in our own best interest.
One concern I have is that the media is burying Facebook while it stand perfectly healthy on both feet. Maybe Facebook has reached a point where people are bored with the current means of sharing, but maybe that's really a problem with the content and not the method of transmission. I'm perfectly comfortable with today's social networking, but maybe that's wrong too. I'm also seeing that Twitter, with its all or nothing approach, is not getting painted with this brush. I'm not 100% convinced there's a problem that requires anyone to abandon ship.
At what point do we get social network fatigue from adding new social networks? We already have peripheral social networks that ride on Facebook authentication like Classmates.com and SchoolFeed.com. All current apps offer once form or another of sharing to Facebook and/or Twitter, like this article. We're kind of married to our existing social networks, so why yet another? Everyone loves keeping up with friends, but at some point you get tired of settings up preferences and interests and profiles in a whole new app. How many different inboxes do we need to pay attention to, and how many new information streams do we need to have distracting us? Many of us can barely keep up with everything happening in the social networks that we already have. Networks like Path found this out, when they tried to be another network that tried to be a subset of only true friends, to follow Dunbar's number. Why more?
I feel another major social network will still need to latch onto Facebook and Twitter, whig are the backbone of the Internet. Another major social network could mean the current social networks losing subscribers and then increasingly poor service. These social networks rely on eyeballs on advertising banners, and the less eyeballs we have the more site errors you will see and the less new features we will see. Another social network could also mean the evolution of social networking since publicly traded companies are less likely to take the risky leaps that made social networking so great in the first place. Another social network could mean we see newer, shinier features. A newer social network could mean a smaller, more intimate, environment for friends to interact. Another could mean greater freedom in sharing, or greater privacy to secure our social interactions. The new social networks involve chatting or other short impermanent changes that leave you nothing to look back at, but how many times do we look back at our old social networking activity? We may finally get the social circles that people really need. I don't know what it would look like or what we would share differently, but I look forward to this evolution.
iPhone: From My Cold Dead Hands
I have been a fan of gadgets ever since my father came home with a pong machine. That machine stayed in the house for about 15 minutes before me and my brother started fighting over the single controller, and my father then went to the store for a refund. He followed that up with a C64 and C128 years later, but the seed had already been planted for loving bright and shiny new tech.
Having been a user of Newton, Palm Pilots, Palm Treos, and all sorts of cool gadgets, I naturally gravitated towards the iPhone when it came out in 2007. I didn't get one until 2008 when it was finally proven that the iPhone was taking over, and the App Store made its debut. Ever since then I've been addicted to it.
I'm a very technical person. I currently work as an IT Lead for a financial software company. I work with all sorts of technologies, very new and old. I have used programs like ControlPlane on Mac. I tweak my computer interface to help me work better all the time. I have friends and family that use Android and Windows phone who have made the switch back to the light side. I have had people try to convince me about why I should switch, with honestly no points made about why it's better other than just "uh, because it is". In my opinion, this comes from a lack of understanding why you're using it for in the first place. I've had people tell me that the Android interface flows better for them. And that's fine because it works for them, and so they should. Maybe the new iPhone interact does that now, and they could switch, but choose to stay on Android because it's what comfortable for them. That's good too!
I understand about the customizability and how everyone is fascinated by how they can change ROMs and themes. Honestly, this is like the distraction people had with Windows 95 themes back a long time ago. I think of that as a distraction from using the device. What matters to me is what applications it has, and the look and feel of the application. The iPhone feels like a natural progression of what has come before. My feeling is that the Android interface is an amateurish copy of the iPhone. So why go with that when the original does it well? Sure, I know there are applications that are possible on Android that take advantage of not being in Apple's walled garden; running those applications is just not my thing and without the app review that Apple has, there has been a lot of unsavory software out there. I don't think that all iPhone apps are automatically given a pass just because they are running on an Apple device; there is a lot of crap there, too. But for my money, I just want my device to work. I don't need it crashing because the stock ROM sucks or the replacement ROM sucks or its missing something because the theme sucks. It should just work, and for my flow, the iPhone does that for me. And you can have it when you pry it from my cold dead hands.


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Reader Comments (Page 1 of 1)
Selfish DK Tank is Selfish. And I say that as a DK Tank who has lead guild ICC raids with pugged members.
Really, this sort of whinging about the people helping you makes me ashamed as a Raid Leader, a Death Knight, and a Tank.
The problem is NOT that the people you are pugging in are winning loot. Your problem is that guild members are signing up for raids and then not showing up. Deal with that problem and you won't need to worry about pugs. If your guild is so casual that you don't enforce raid attendance, even for people who sign up, then you're going to have to depend on pugs. And those pugs deserve loot as much as any member of your guild. Trying to figure out some way to deny them their share of the loot is selfish and short-sighted.
So until your guild either works out their attendance issues or you figure out a way to run ICC10 with six people, you need to stop complaining about the people who are helping you down bosses getting their fair share of the rewards from those accomplishments.


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Dinosaur Train
Beating The Heat/Flowers For Mom
Tuesday, Sept 16, 5:30 p.m. on Vermont PBS Plus
Episode Guide »
Beating the Heat - Buddy and Tiny travel to the Jurassic to make a new friend, Morris Stegosaurus, and discover how this huge dinosaur keeps cool in the heat. Flowers for Mom - The kids go to the Big Pond to look for flowers to give to Mom on her special Mothers Day. They find many different flowers while following a very busy bee.


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Florent Balacheff started Aikido in 1997 and follows Cognard Hanshi teaching since 2000, when he started to attend the EFE. He also practices Kendo since 2001.
Godan and member of the Shihankai of KakKHrh, he had the opportunity to teach in various seminars including the preparative cycle to EFE, the EFE cycle and the Aikijo/Aikiken cycle in Bourg-Argental.
In 2012 he received the title of Renshi from the Dai Nippon Butokukai.
Education :
2012 – Accreditation to supervise researchers (HDR) in Mathematics (University of Lille, France)
2005 – PhD in Mathematics (University of Montpellier, France)
2000 – Master degree in Mathematics (University Paris VII, France)
1998 – Ecole Normale Supérieure of Cachan
The complexity of Aikido is generated by the application of elementary principles to the various situations that emerge from relationships. This permits us to see the world as it is, in its all wealth. The discovery of these principles began long time ago, and is still in process. I am happy to have the opportunity to participate to the transmission of this knowledge.


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Reader Comments (Page 1 of 1)
This is precisely correct. Pugging heroics is PAINFUL at first, but gets a lot easier as you make contacts in the general field of people who are online at about the same time as you. A well-populated friends list filled with people who remember that you are good at your job is priceless.
Another option is to find out what secondary channels are active on your server. There are a number of global channels that I sit in because there are cool people in there. It's usually easier to pull from acquaintances than from strangers, I never use LFG anymore, just the guild alliance channels and a friendslist.


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Reader Comments (Page 1 of 1)
When I'm advertising enchanting, or alchemy, or leatherworking, or lockpicking, or whatever profession my current toon has, I always say, "Tips appreciated, not required." Now, I get dozens of requests a day on each toon, and at least three times a week someone won't tip. And that's okay because: I said in the ad that you dont' have to tip; tips are supposed to be optional, considering that is what makes them a tip. Anything else is just a service fee. My tip-based business operates under the assumption that you're providing the mats. If you want me to craft something for you with my mats, I'm charging you a set amount. I'll still take extra if you want to add a tip on top of it!
I bring up a service fee mostly in part of this blurb from the article:
"It's okay to even say how much of a tip you'd like. "Enchanting with your mats for 10g a pop by Stormwind Bank" is a pretty simple phrase to throw out on the trade channel. You may find yourself in a pricing competition on the Trade channel, in which case you'll have to be a little more sneaky. But usually, I'd expect that to work out just fine."
Saying, "tip this much or no click" basically means, "pay me or I keep your gem/dust/herbs." Call it a service fee and be done with it.
When I'm having goods crafted for me (I always provide my own mats), I tip a flat 10g. After all, I'm only having a gem cut. If in the rare instance I need something crafted that I cannot make myself (yet), I'll tip a rather generous 200g. Its all a drop in the bucket, really.


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Crestview® Accent Lamp Assortment
Item # WX2-233509
- Google+
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Crestview® Accent Lamp Assortment... three pair of gorgeous lamps, for night stands, end tables, and elsewhere!
Here, you get three sets of Accent Lamps, the perfect way to make your house a home! Add lighting to drab corners in your living room, or even inject an ambient glow amongst a tabletop photo display. Delicate design in solid resin construction is topped by durable fabric shades, in three distinct hues. Light bulbs not included. Measures: 17" h.
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text:
The Hon Dr David Kemp, MP
Much of the material listed on these archived web pages has been superseded, or served a particular purpose at a particular time. It may contain references to activities or policies that have no current application. Many archived documents may link to web pages that have moved or no longer exist, or may refer to other documents that are no longer available.
Media Release
Federal Minister for the Environment and Heritage
Dr David Kemp
3 June 2004
An innovative Integrated Wood Processing (IWP) demonstration plant being developed by Western Power Corporation at Narrogin, in the Western Australian wheatbelt, can now be completed, thanks to a funding boost from the Australian Government.
Minister for the Environment and Heritage, Dr David Kemp, welcomed the re-commencement of work on the project while announcing an additional $1.6 million funding from the Australian Government's Renewable Energy Commercialisation Program.
"This additional funding brings the total Australian Government investment in this project to more than $3.7 million, including $2.6 million in grants from the Environment portfolio," Dr Kemp said.
Additional Australian Government funding was recently provided by the Department of Transport and Regional Services through a Regional Partnerships grant.
The demonstration plant will process plantation mallee trees to produce renewable electricity, as well as activated carbon and eucalyptus oil for commercial purposes. The project will encourage mallee tree planting in the region, reduce dryland salinity, as well as enhance regional development and reduce greenhouse gas emissions.
"Possibly the greatest benefits of creating a market for mallees will be on the Western Australian wheatbelt's landscape. Mallee plantations on farms lower the water table and help the fight against dryland salinity as well as enhance biodiversity in the agricultural landscape and provide an alternative source of income for farmers," Dr Kemp said.
At full production, the plant will use biomass from two million trees to produce 7.5 gigawatt hours of renewable electricity - sufficient to power about 1000 homes.
"The renewable electricity production alone will reduce carbon dioxide emissions by 7300 tonnes per year while the mallee plantations will absorb an extra 4300 tonnes of carbon dioxide annually. And, the beauty of using mallees is that, once harvested, they quickly sprout again - a truly renewable resource," Dr Kemp said.
"This bio-energy demonstration plant involves cutting edge renewable energy technology and is an example of how local innovation, supported by the Australian Government, can have global benefits. Successful commercialisation of this technology could enable replication throughout Australia, especially in areas affected by salinity.
"Australia is at the forefront of efforts to reduce greenhouse gas emissions with the Australian Government investing more than $1 billion in greenhouse gas abatement measures, including more than $300 million to encourage the use and development of renewable energy technologies."
Accelerating the development and commercialisation of renewable energy technologies is a key element of the Government's overall renewable energy strategy. To support this objective, the Renewable Energy Commercialisation Program (RECP) was launched in 1999. RECP is a competitive grants program that provides support for strategically important renewable energy technology initiatives that have strong commercial potential. The projects offered funding were selected on the basis of the following criteria:
The response of industry to the program has been overwhelming with more than 200 applications received over the six funding rounds. Some 50 projects have been offered grants for many different forms of renewable energy, including photovoltaics, enabling technologies, wind, wave and biomass energy.
Individual grants are usually between $100,000 and $1 million and grantees fund at least 50% of the project costs from their own sources. Many of the projects being supported offer benefits other than greenhouse gas abatement, such as regional development, salinity amelioration, waste reduction and export potential.
The program also incorporates a $6 million Industry Development component to assist the development of a sustainable internationally competitive renewable energy industry in Australia. Currently funded projects include assessment of renewable energy resources, development of standards for equipment, and training and accreditation of designers and installers of renewable energy systems.
Western Power will resume work on the Integrated Wood Processing (IWP) demonstration plant at Narrogin, in the Western Australian wheatbelt following the Australian Government announcement of additional funding for the project.
The IWP plant is the first of its type to be built and is at the cutting edge of renewable energy technology.
Using locally planted mallee trees, the IWP plant will generate enough renewable energy to power 1000 homes as well as produce eucalyptus oil and activated carbon - which can be used for other commercial purposes.
The IWP plant uses modern fluidised bed technology developed by CSIRO to convert the wood into charcoal and then to 'activate' the charcoal to convert it to activated carbon. Activated carbon is used in air and liquid purification. Oil will be distilled from the leaves, and the spent leaves will be gasified to produce fuel for the boiler.
Enecon Pty Ltd, which holds the rights to commercialise the CSIRO technology, is working with Western Power on the design, construction and operation of the plant. The Oil Mallee Company of Australia Pty Ltd will supply mallee biomass and new eucalyptus oil distillation technology.
Australian Government funding for the IWP project comprises:


text:
FishingBuddy Wrote:
Jul 28, 2012 6:19 PM
I am not a great Mitt fan but his gaffs are nothing compared to Obama bowing to the Saudi King, giving the Queen of England an Ipod with some of his speeches on it and, oh yea, about having traveled to 57 States. Just look out your window. The person driving the next car that passes would be a better president than Obama.


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text:
My boys loved this pizza, I thought they might because they love salami. 10 out of 10 for them and 9 out of 10 for me. We used a Boboli crust which cut down on the time making a super quick dinner. We will make it again. It's a great way to use left over ingredients at the end of the week.
Salami and Mushroom Pizza
Trevino Posted: 03/20/14
Daily Specials


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Besides its rather traditional and true to heritage main line Fred Perry is by now arguably best known for its number of amazing boundary pushing collaborations. For Spring/Summer 2013 season, the laurel wreath joins forces with retail store chain Izzue, for a rather wayward capsule collection. Classic such as the Oxford shirt and the Polo have undergone a mash-up makeover, throwing together traditional British tartan and polka dot patterns for a strong patchwork look. Have a closer look in the gallery above.
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- Study at Deakin
- Life at Deakin
- Research
- Alumni
- Industry and community
- About Deakin
22 October 2009
Deakin University won the Governor of Victoria Export Award for Education and Training announced at a ceremony held at Government House yesterday (21 October). The Award recognises the University's innovation and commitment to advancing education, training and research in international markets.
Deakin University's Deputy Vice-Chancellor (Academic), Professor Philip Clarke, said it was an honour to win the award for the second year in a row.
"We were delighted to receive the award in 2008; to win again in 2009 is further acknowledgement that Deakin is continuing to build a strong reputation for developing effective teaching and research partnerships overseas," Professor Clarke said.
Approximately 20 per cent of Deakin's student population is international. Since 2002, the University's enrolments from China and India have grown by 1,466 per cent and 802 per cent respectively. This exceeds the Victorian and national averages; for example, in 2008/9 Deakin's enrolments from China grew by 36 per cent compared with Victorian and national growth of 21 per cent and 20 per cent respectively.
Deakin's approach to exporting teaching and research services is to work in partnership with institutions, governments and individuals in key countries.
"This approach saw Deakin be the first university in the world to open an office in India and the first Australian university to open one in China," Professor Clarke explained.
"It also means that we do not simply seek to recruit students for study in Australia. Rather, we undertake, within target countries, a broad range of activities designed to confer lasting benefits on all those involved. As well as advancing the University's interests and those of our students and staff, this approach contributes to the development of good international relationships and advances Australia's national interests."
Examples of Deakin's success in engaging with international partners include:
As winner of a Victorian Export Award, Deakin will now represent the State in the education and training category at the national 2009 Australian Export Awards.
Mandi O'Garretty
Deakin Media Relations
03 5227 2776; 0418 361 890


text:
Executive PA launch our free UK venue finding service. Apply online or request a callback.
Principal Hayley Beaumont Estate
Contact Venue
Email: Email
Telephone: 01753 640000
Fax: 01753 640200
Website: www.principal-hayley.com/venues--hotels/beaumont-estate.aspx
Principal Hayley Beaumont Estate:
Situated in picturesque Old Windsor amidst 40 acres of landscaped grounds, is the historic Beaumont Estate. An inspirational collection of state of the art conference facilities, stunning meeting spaces, wonderful architecture and beautiful bedrooms & restaurants, the Beaumont Estate has everything necessary to inspire your delegates to learn and achieve their true potential.
Beaumont Estate has the space, the luxury and the technology to cater for all your business, conferencing or banqueting needs.
The recent discovery of The Chapel, dating back over 300 years, has also added an extra touch of wonder to the surroundings. In fact the only match for the Beaumont Estate interiors is the awe-inspiring exterior.
With exceptional access links to the UK motorway networks of M25, M4, M40 and M3 from one mile to 6 miles away there are over 600 complimentary car parking spaces at Beaumont Estate. T5 at Heathrow Airport is literally 15 minutes away and the British rail stations of Egham or Windsor & Eton are less than 3 miles away both with direct to & from London Waterloo only 30 minutes away, it couldn't be easier to get to Beaumont Estate.
With 414 bedrooms, the stunning White House, The historic Chapel and 75 meeting rooms offering natural daylight & inspirational space for 2 up to 550 delegates, don't just hold a conference, meeting or dinner with us, be inspired to create the ultimate event whether it be large, small or huge!


text:
Categories > Celebrities > My Chemical Romance > Pieces Mended.
Chapter 17.3 Reviews
Pieces Mended.
(#) XTheXUsedXLuverX 2009-04-05 02:58:24 PMGreat story please write more soon :)
Author's responsethank-you :DD
sorry, i'm such a crappy updater. XD
Pieces Mended.
(#) rekekka 2009-04-05 07:33:01 PMLove it! :)
Thankyou for writing this story =D
Author's responseno problem at all, thank you :D
Pieces Mended.
(#) snolaura 2009-04-10 07:36:29 AMAWESUM! please write more soon!
Author's responsethaaanks :D!
i'll have an update up reallly soon. (:


text:
Categories > Anime/Manga > Naruto > Lonely Showers
Lonely Showers5 Reviews
Taking showers by yourself can be all too lonely...[Kiba x Hinata]
Then she peeled her black tank top off, and set it neatly on top of her jeans.
Her hands made their way to take off her white panties and to undo the clasp of the white cotton bra.
Watching them fall to the ground in a plump, she picked the under garments up and set them neatly on top of her tank top and jeans, as she had done before.
She then stepped into the white bathtub, feeling the smooth coolness rub up against her skin. Once she was settled into the middle of the tub she pulled the plastic curtains closed and started the water.
The water felt good against her pale skin, soothing her greatly. The beads of sweat that once adorned her worn body soon disappeared in the near boiling water that poured over her body.
She took a moment to savor the warm feeling the water was giving her and sighed in deep contentment.
Reaching her hand out she grabbed a white bottle labeled, shampoo, and squirted a blob onto her hand.
Then using a hand to rub the thick white mixture into her thick black hair, Hinata leaned against the tiled wall of the shower room.
Taking a shower was one of her most favorite times of the day, the time of day when she got to escape from all of the confusion and all of the chaos that ran through the Hyuuga household and her head.
It was also the time of day when she got to spend time enjoying herself, and trust me, in Hinata's life, there wasn't much of this.
After she finished applying the shampoo she set the plastic bottle onto a small rack that hung on the wall.
Leaning back, she rinsed the white bubbles out of her hair and watched as they swirled down into a mini tornado into the metal drain.
Kiba sat cross legged in Hinata's room, waiting for her to return.
Kiba was surprisingly worried.
His brain pounded painfully against his skull, giving him a terrible, terrible headache.
Using his nails, he clawed into the sheets of his girlfriends bed, staining the sheets with his dirty fingers.
Kiba lay on her bed, his legs sprawled over the white sheets of the Hyuuga manor. When he had came, Neji had directed him to her room, a stupid smirk plastered onto his face.
Kiba was quite used to the Hyuuga manor now, every since he started dating the young girl of the mainhouse. Though he was used to the large estate, he was still cautious about entering the house, feeling quite like an oddball and having white eyes stare holes through him.
So Kiba had entered the room in caution, worried that she might've been undressing or doing something private.
And when he had entered to find that the room was empty he turned around to bitch at Neji for leading him to an empty room, and found him gone.
damn bastard...
Kiba had never much liked Hinata's cousin, Neji, but knew that if he direspected him he would get his ass whooped.
The loud jounin ran a hand through his unruly hair and looked around the room in interest.
Hinata's walls were painted a light lilac, with a simple wooden bed and a small closet and dresser set in it.
Hinata's room was also very neat and overly organized, everything had it's place and if anything ever went out of place Hinata would fret a great deal over who had moved it.
Kiba frowned slightly at how different their two clans were.
The Inuzuka's were loud and annoying, always making sure they had say in the matter. Their unruly brown locks of hair and red triangles identified them.
The Hyuuga's were another story however.
They were quiet and well-spoken, and didn't even have to be asked to have say in anything. they were accepted and thought of as the best clan of Konoha.
best clan my ass...
Kiba snarled inwardly.
He suddenly twitched when he smelt a very familiar smell.
Hinata smelled like a wild field of flowers, full of bright yellow daisys and green grass. Kiba absoutely loved her smell and would often bury his face in her neck just to smell her.
Kiba lifted his nose gently, hoping to pick up the lovely scent of the pretty Hyuuga more. Lifting his nose again he felt Hinata's scent linger softly in the air.
He hopped of the bed to follow, hoping to find her.
The floorboards creaked slightly as Kiba crept through the hallway, following the faint smell of Hinata that just barely lingered in the air.
But an Inuzuka just isn't an Inuzuka without there nose, so picking up the scent was a simple task for Kiba. As his sneakers slapped down the plain and surprisingly empty hallways in a rhythm, Kiba traced a finger on the wall, dirtying the perfectly white, white walls.
Come to think of it, everything about the Hyuuga's were white...Kiba chuckled silently to himself as he thought about it, Their eyes, their robes, their houses, their rooms...
Kiba grinned, and lifted his nose up a bit to catch more of the smell of the young shinobi, hoping to find her soon.
His ear perked up when he heard the sound of dripping water, and a soft singing that seemed to slither through the loud water. Kiba looked up.
Nope. It wasn't raining.
Kiba's nose directed him to a door across the hallway, the sound of the falling water and the soft singing even more evident.
Kiba grinned, ear to ear, a grin that he was all too famous for, his canine teeth flashing wildly: The Inuzuka grin.
Kiba leaned against the door of the bathroom, snickering at how he would scare her. He brought his hands to the doorknob and turned, only to be stopped.
It was locked, but this didn't bother Kiba, he didn't have a sister for nothing.
Using his nail, the eighteen year old picked at the lock, grinning when he finally heard the click of the door unlocking. Stepping in silently, Kiba tiptoed into the room, smirking pevertly when he saw the curvy sillouette of his pretty girlfriend through the curtain.
Kiba suddenly felt quite horny and felt his nose twitch as a thin line of blood squrited out.
Rubbing his hands together in an evil manner, Kiba unbuckled his belt and slipped his pants off, then without hestitation stripped off his shirt and boxers.
Butt-naked, Kiba reached out to yank open the curtains.
"Gahh!" The young kunochi squeaked quite wildly, jumping five feet in the air and nearly hitting her head on the ceiling. Kiba looked over the pale girl, laughing as her face became red.
"Haven't seen a naked man before?" Kiba held out his arms to embrace the girl, whose face was so red she looked like she might've exploded.
The brunette grinned at the sight of a extremely frightened Hinata.
Kiba leaned foward and took her lips into his.
Pushing her body against the side of the wall and digging his nails into her frail shoulders. Hinata leaned foward, returning the kiss and letting her tongue slip into his wet mouth.
The water ran over them, spilling over their entwined bodies and wetting them.
Kiba wasn't gentle, that was for sure, he brought her down to the bottom of the tub, his teeth sinking into the side of her neck. Hinata groaned as his tongue traveled down her small body.
Hinata grabbed his hair by the fistfuls and brought his face up to hers, smashing her lips onto his.
The kiss was long and exhasting, the whole time the warm water showering onto them.
Kiba finally separated from the hard core kiss and stood up straight.
Then, leaning foward he turned the facuet off, the water from the shower immediately turning off.
"Shall we continue this in your room?"


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Amethyst Cacoxenite Chunks - This natural Amethyst Cacoxenite rough comes to us from Brazil. Amethyst Cacoxenite has now been trademarked to be named "Super 7", "Sacred 7" or "Melody's Stone" from another source and although we are not able to call it this, it is the same product.
These specimens are said to be a combination of seven different mineral varieties: Amethyst, Clear Quartz, Smokey Quartz, Rutile, Goethite, Lepidocrocite, Cacoxenite (sometimes there are inclusions of Hematite as well). Amethyst Cacoxenite amplifies the vibrations of other crystals in its vicinity. It can cleanse the Crown chakra, but will align all the chakras and is believed to be an all-around healing stone. Amethyst Cacoxenite allows us to feel confidence in ourselves as well as our work and environments. It is beneficial for increasing psychic awareness, intuition and angel work.
Amethyst protects and soothes; Smokey Quartz is grounding; Clear Quartz and Rutile amplify energy; Goethite aides in communication as well as clairaudience; Lepidocrocite clears thought processes to allow for knowledge input; Cacoxenite generates new ideas while allowing you to see the positive. The potent combination of all of these stones adds up to a more powerful vibration as a whole that will lend itself to heal body, mind and spirit.


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Recent Comments:
Tropico 4 review: Evolution, not la revolucion
Sep 7th 2011 5:58PM So... I played and liked Tropico and Tropico 2. I've been meaning to play 3, but because of this should I just skip it and go straight to 4?
Fallout: New Vegas patch being patched on Xbox 360, decline update for now
Apr 29th 2011 1:27PM This is why I STOPPED PLAYING NEW GAMES!! Seriously, you know what I've been playing lately? Civilization IV. (that's 4, not 5) When Civ IV came out, it was probably $50. Each expansion, $30? The standalone Colonization, another $30-50? yeah, you can get Civ IV Complete which has both expansions, Colonization, and every patch ever for $20 now, and you don't need the hottest latest greatest computer to play it.
I'm sure I'll get around to Fallout 3 and all its descendants in a few years. By then all this crap will be ironed out.
Civilization 5 patch notes released, no ETA for update
Oct 15th 2010 11:48AM Ask my why I'm just getting around now to playing Civilization IV...
The Complete Edition is $40 with both expansions + Colonization, all patches, no DRM. I'll wait to play V when its Complete Edition comes out. :)
EA Sports to charge used game buyers $10 to unlock basic online multiplayer
May 11th 2010 10:38AM @coolblue2000
Actually your analogy is flawed to the point of siding with EA on this... Used cars go on to make a lot of money from the auto industry (replacement parts, service, etc.) so sounds a lot like EA charging for "maintenance".
While I don't like the game industry money grabbing by trying to completely block used sales, I honestly can't disagree with this "online pass" concept, as long as it is clearly spelled out on the box and it doesn't neuter offline play. Running their servers costs them--assuming they are running the servers so the $10 goes towards that--and they aren't going to take down the servers even though people are still paying their $10 "online pass".
Nintendo waggles out of Wii patent lawsuit
Mar 17th 2009 3:39PM Nintendo lost respect. They should stay and fight these patent trolls, and litigate them into the ground rather than weasel their way out of the lawsuit.
How does MS number thy Windows? Let Mike Nash count the ways.
Oct 16th 2008 1:09PM Calling it 7.0 makes sense when you're looking at code version, but saying its "Seventh in the Windows family" is completely wrong. Lets count..
1.0 = first
2.0 = second
3.0 = third
NT (4.0) = fourth
95 = fifth
98 = sixth
2000 = seventh
xp = eighth
vista = ninth
and lets not even get into all the Windows Server, Windows Media Center, and 64-bit version. So the next version is the tenth? That would make the marketing guy's job real easy-- Windows X. It's powerful sounding, the logo could a big 'X', they could tie it into their Xbox marketing, and subsequent versions could be X2, X3, etc.
the only problem is it sounds a little too close to Mac's OS X, and with Macboy's already saying that Vista is what Mac OS was years ago, it wouldn't help them any...
I wish they woulda just stuck with the year versioning. XP shoulda been Windows 2001, SP1 upgrades to Windows 2002, Windows Server was in 2003, SP2 in 2004, Media Center is 2005, SP3 in 2008, and version 7.0 is Windows 2010 if it gets doesn't get delayed any further. Unfortunately I don't understand why marketing types just feel the need to constantly change the moniker of a successful product line.
MMOGology: Mobile MMOGs
Jun 30th 2008 6:55PM I'd love to see MMOs much more integrated with other technologies other than the full-fledge client executable... Like webpages, email, mobile apps, and SMS. So while you're home, you can play the full game, but while you're away you can use the mobile app to basically play minigames that effect your main account, and while you're at work (heheh) you can use a website to manage aspects of the game such as political or trade agreements (in an empire builder, for instance).
The Daily Grind: Do zones kill immersion?
Jun 26th 2008 5:19PM Solo RPGs on PCs dead!? I think you might need to peel your eyes off Massively and WoW forums for a minute and take a look around. Elder Scrolls IV: Oblivion (2006), Jade Empire (200), Mass Effect (2008)... All top rated, well-selling games. Yes, there's no doubt MMORPGs have taken over the genre, but you can't call single player RPGs dead.
And yes, I realize not everyone plays games the same way I do. But by saying that, you've demonstrated that you missed my point completely. I was NOT complaining that I don't appreciate MMOs for these reasons, nor do I think that these things ruin games and gaming. I enjoy MMOs too, or else me being here would be just make me a trolling loser who has nothing better to do than post on fan sites of things I don't like... My point was strictly about things that ruin immersion in a game's setting, and while I can get into playing WoW and have fun with it, there's too many other things that prevent me from being truly immersed in the fantasy world to worry about whether zone boundaries and loading yanks me out of the fantasy and reminds me I'm still just playing a game-- which was this article's original point.
We can't resist new Fallout 3 screens
Jun 25th 2008 11:33AM Anyone else think that first screen looks like a scene from I Am Legend?
The Daily Grind: Do zones kill immersion?
Jun 24th 2008 12:19PM Things that kill immersion:
- Thousands of adventurers all trying to do the same heroic deeds, relatively few "citizens".
- Interfaces, such as meters, toolbars, talk channels, menus, words floating above everyone's heads, radars, quick-keys, etc.
- Focusing on levels, attributes, XP, combat stats, skill points, and "figuring out what all the stats mean, how they relate to one another, and which ones you should focus on gearing to achieve the greatest return for your character."
- People who talk in game about leveling and levels, their attributes, maxing stats, gaining skill points, XP, rezing, agging, tanking, spawn areas, zones, quests, NPCs, LFG, PST, FPS, WTS, WTF?, raids, maps, websites, other IRL stuff...
- People who talk... period. First of all, listen to the average online game player... Not exactly "high fantasy", more like "lowest common denominator". (The good news is your average tweaker MMO player is just trying to type fast and get stuff done, compared to your average flame-war starting adolescent homophobic HALO player.) Second, the way people talk about the above things yanks you right out of any possible "immersion" you could possibly have, and smacks you in the face with the fact that you're still basically in an IRC session with graphics.
...and you're worried about a little pause between zones ruining immersion? Seriously, I know that many MMO players have come to love/expect the above, and taking much of it away (stats, levels, channels, etc) would piss off more people than it would attract truly role-playing oriented immersion junkies like myself, but don't you think it could be toned down just a little before concerning yourself with load times...?


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Goodbye Forbes. Digital Dao's New Home
As of today, I've ended my relationship as a contributor to Forbes.com. I'm happy to have had the experience, but the fact that a foreign national had the power to kill an article that I wrote last Friday which he construed as unflattering, and that Forbes complied with his request before discussing it with me was hugely disappointing. When I read »


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Vítor Gabriel shared us showing experimental installations that mix micro-architectures or macro-objects created by international designers during the Design Week that took place at Milan from April 11 to April 17. Enjoy it!
Video: Design Week in Milan
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What a beautiful outdoor space!! Hands down it beats every modernist attempt to create a piazza or public space. and it doeas it effortlessly.
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Easing into opera: 'Figaro' a fitting introduction to the genre
By M.K. Luther -- firstname.lastname@example.com
WINCHESTER -- If you are looking for a standard, run-of-the-mill opera, then Shenandoah University's April presentation of "Marriage of Figaro" should not be your first choice.
If you are looking for an amusing, lighthearted introduction to opera, then this opera buffa, or comic opera, is a great option, especially for a novice's first show, said the opera's director, Mark Kittlaus.
Using an abundance of comic plot twists, with cross-dressing characters and messy, snarled love affairs, "Marriage of Figaro" is a topsy-turvy comic satire of 18th-century aristocratic life.
For example, Shenandoah University's production of "Marriage of Figaro" is performed in English rather than the original language of Italian to make it more approachable and familiar to the audience.
"It is about the energy and the voices and the performance, and just the sound of it," Kittlaus said.
Despite its whimsical appeal, the Wolfgang Amadeus Mozart opera, based on the Pierre Beaumarchais play "Le Mariage de Figaro," is also a historic musical work, said associate professor of music and the opera's conductor, Jan Wagner.
The overture, or introduction, to Figaro is one of the most easily identified music pieces, and is often performed separately from the opera itself.
"Anybody who has had exposure to classical music would recognize the overture," Wagner said.
The opera's plot follows the humorous trials and tribulations of Figaro, the valet to Count Almaviva of Spain, and Figaro's love interest, Susanna.
"This is not an opera where a whole lot of things are going on all the time," Wagner said. "It is more about the music and the singing, not the acrobatics of the piece."
The production boasts four full acts with an 11-member ensemble cast and 26-member chorus of both graduate and undergraduate students, with students Drew Colby starring as Figaro, Marisa Davis and Autumn East as Susanna, John Irby as the Count Almaviva and Melissa Chavez as the Countess Almaviva.
Senior vocal major Kathleen Payne, who is originally from Seattle and is planning a professional opera singing career, plays the opera's "trouser role" -- in which a female singer portrays a male character to add a soprano voice to the cast -- of Cherubino.
"I think a lot of people have a preconceived notion of opera being stuffy," Payne said.
However, "The Marriage of Figaro" is an operatic comedy, Payne said, and her character, Cherubino, the page to the count, is constantly embroiled in mishaps with the women in the count's castle.
"He just causes trouble because he is always canoodling with the girls," Payne said.
Payne said she auditioned for the role of Cherubino because she was drawn to the character's vitality and exuberance.
"I liked the music to it and he [Cherubino] is youthful and has good energy," Payne said. "It seemed like a good, fun physical role to play."
For Kittlaus, who has been on faculty since 2006, "The Marriage of Figaro" is his first endeavor at directing an opera at Shenandoah University.
In recent years, Shenandoah hired national opera directors to produce the university's shows. However, the university discovered that in-house directors could be more flexible and in-tune with the department's needs by working closely with the designers, the musicians and the student actors, Kittlaus said.
The set was designed for the intimacy of a smaller cast and to bring out the full voices of the choral performers, and uses columns and reusable furniture that can be changed easily with each act.
The blocking, or choreographing of the actor's motions as they maneuver across the stage, had to be set to the music, presenting a new challenge to a director more accustomed to nonmusical dramatic productions.
"I did not want to simply dictate all of their movements," Kittlaus said. "I allowed them to show me their instinctual blocking movement on stage and set it with that in mind."
Kittlaus used the mini-breaks established by the conductor to find a natural breaking point in the music and then created a flow to the actors' movements on stage.
"You can't stop line-by-line like in a play," Kittlaus said. "Everyone is going their merry way in the performance and at some point, I have to stop them."
Second-year vocal performance graduate student Colby said "The Marriage of Figaro" is such an appropriate choice for opera beginners, his grandmother is attending the show for her first exposure to an opera performance.
"The plot doesn't sit still for long and the music is accessible, but in no way dumb," Colby said.
Shenandoah University presents "The Marriage of Figaro" April 23-26 at the Ohrstrom-Bryant Theatre on the main campus. Thursday, Friday and Saturday performances start at 8 p.m., and Sunday's performance starts at 2:30 p.m. Tickets cost $15 for adults and $10 for children. Shenandoah University students and employees with a valid identification can attend for free. Contact the box office at 665-4569 or visit www.su.edu for more information.
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Welcome to RCTI's pages
We are the first and only English-speaking Rotary Club in the region of Tampere, Finland. Our full name is Rotary Club of Tampere International, but we like to just say "RCTI". We are a nice group of relaxed yet dynamic Finns and non-Finns, curious about other cultures and customs. Most of us have lived in different countries and/or travelled extensively. Our mission as an international club is to serve the international community in Tampere and surrounding areas and help its members enjoy living in Tampere. We are also a natural contact point for non-Finnish Rotarians visiting Tampere.
If you are a Rotarian visiting Tampere, you will certainly be welcome in any of the 10 Rotary Clubs of our city. But if you come from outside of Finland and/or do not speak Finnish, then we are the club to visit!
Don't know about Rotary yet? Rotary is a great way to help integrate into the community! If you live in Tampere area and would like to know more, you can check the links down below and contact us.
If you don't see your national flag above, just visit us and we will be happy to add it! If your flag is already there, you are of course very welcome as well!
We meet on Tuesdays at 17:00 (5pm) in Plevna Brewery Pub & Restaurant. After the meetings we have dinner together, naturally also in Plevna.
Sunday, September 28, 2014
Our exchange student down under
Our exchange student in Australia, Lilja Kanerva, blogs about her experiences in http://itisnotallaboutme-lilja.blogspot.com.au/. She writes both in English and in Finnish.
Thursday, February 27, 2014
Change of program
Change of program for our next meeting in Plevna, on March 11th: we will hear about "Opioid maintenance treatment" from a specialist on addiction. The initially programmed presentation about "Analytical chemistry for the pharmaceutical industry" will be rescheduled at a later date, and added to our Program page as soon as the new date is known.
Thursday, October 03, 2013
New program update
So, we continue shifting the meeting presentations: the presentation "Educational culture and change in English teaching and learning in Finland and Japan", that could not be held on 24th of September, will be given this coming Tuesday 8th of October. As always, the most up-to-date version of our meeting program is on our Program page; the topics for the beginning of 2014 will soon be posted there.


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All eastbound lanes of Interstate 20 are now back open to traffic after a five-vehicle wreck. The Georgia Department of Transportation says the crash involved two tractor trailers and three cars.
One of the tractor trailers was carrying about 9,200 lbs. of air conditioner units, and the second tractor trailer hauled about 41,000 lbs. of machine parts.
Authorities closed a stretch of road just before I-285 while the cleanup was underway, but they reopened around 11:45 a.m.
FOX 13 / WTVT-TV3213 West Kennedy Blvd.Tampa, Florida 33609Main: (813) 876-1313Newsroom: (813) 870-9630Fax: (813) 871-3135