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Motorola MOTO Z10 launched exclusively for O2
Motorola Z10 stormed the UK stores as O2 exclusive phone. It is a good looking device with slider form factor and quad-band GSM/EDGE network support. This is a true multimedia device with 3.2-megapixel camera with autofocus and the ability to shoot and play videos at 30fps. To accent on this the phone has a very powerful video and picture editing software, which is a rarity in any mobile phone. It allows you to add soundtracks, text overlays and even the ability to upload the freshly made videos straight to youtube. With that much potential behind this phone you would definitely need extra space which in this case can be up to 32 GB. Transferring your creations to PC should be a breeze with the high-speed USB 2.0 support. Currently the price is ranged between free and £150 (around $300) and includes 1 GB memory card loaded with Bourne Ultimate collection.
Motorola MOTO Z10 Specifications
source: via MobileBurn
Motorola MOTO Z10 Specifications
source: via MobileBurn
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Fuji HS10 review
Value & Verdict
The HS10 is extremely good value, especially when you consider the equivalent cost of an interchangeable-lens camera with such a focal length range. The lens or lenses alone would cost at least double the price. Its current street price brings the camera to around £360, which puts it below the likes of the Canon G11 and just above rivals like the Sony HX1 and Casio FH20, though only by a small amount.
If you are after a bridge camera, the HS10 should be on your shortlist. The viewfinder is its only real failure and no camera in this class has perfected it. If this was solved, and the sensor enlarged to APS-C size, buying a budget DSLR would seem wasteful, but the HS10 is an affordable alternative

subset: commoncrawl


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Scanners (1981)
Similar Movies
The most popular movies among NYTimes.com readers.
2 Readers' Reviews
April 22nd, 20084:08 pm
I'll be ashleyallinson's review of The Brood is as saturated in insincere, parent-subsidized savantry as this one. "Distinct notion of closure..." - whatever. How do we know for sure that Revok didn't win at the end? *LOL*
Look, if you want a reviewing job at the Times, just submit your resume and spare us more pretentious essays on the Cronenberg Condition.
— coffycup, Los Angeles
May 31st, 200611:42 am
The notion of the money shot is malleable. Scanners (1980) includes one that actually works to demarcate subtext. Here, the mind actually leaves the body, violently. Scanners' ...transitional edits serve as direct, amplifying links where the last moment of the first scene builds a question or expectation that is immediately answered or fulfilled in the next shot Filmplan International financed the production, budgeting more than $4 million toward the project. Originally called The Sensitives and then Telepathy 2000, Scanners had been in revision since the early 1970s, trumped by the personal vigor behind both Fast Company and The Brood. Like Crimes of the Future, Cronenberg institutionalizes the Cartesian, Consec housing the balance. The opening sequence, whereby a Scanner is hunted down, is guerilla filmmaking urban mall style, and is a reprise of Michael Anderson's Logan's Run (1976). The final shootout sequence whereby Darryl Revok (Michael Ironside) and Cameron Vale (Stephen Lack) scan themselves to death happens to be the first film since Crimes of the Future to have a distinct notion of closure, the means to an end, culminating with an optimistic destruction of a character. Scanners is an attempt to make thought visible, the ramifications of which are stronger than the external. Our money shot, a proverbial augmentation: mind out of matter. Subsequence solidified Scanners as Cronenberg's first film to top the Variety box-office chart.
— ashleyallinson


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Lenovo has an impressive discount available on their G470 14-Inch Notebook.
If you're looking for some serious portable power even on a budget then this is the deal for you! This Lenovo G470 Notebook combines a slim 14-Inch HD display with the capabilities of a powerful computer that you can take with you anywhere. It is powered by a blistering fast Sandy bridge Intel Core i3-2310M 2.10Ghz Processor with Turbo Boost technology and Intel HD Graphics 3000 paired with 4GBs of DDR3 Memory. It also has a large 500GB hard drive, Dual-Layer DVD Burner and Wireless-N with Bluetooth 2.1 + EDR.
You can get this Lenovo G470 (432825U) Core i3 14-Inch Laptop from Lenovo at $649 – $150 Coupon (USPG425602) + Free Shipping = $499!


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Jessica's Biscuit® /ecookbooks.com--For 34 Years, America's Cookbook Store™... "20-75% off everyday on over 18,000 titles"
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Few things are as satisfying as a sweet snack that's mouth-wateringly moist. So skip the cookie jar and head for the cake keeper. In Cake Keeper Cakes, Lauren Chattman, the author of Dessert Express, presents simple and delicious recipes that stand up to everyday eating. Made from only the most wholesome ingredients-- and often prepared in just one bowl--Lauren's heavenly creations include Espresso-Hazelnut Bundt Cake, Banana and Bittersweet Chocolate Cake, Citrus Pound Cake, Raspberry Yellow Cake Squares, and Mississippi Mud Cake. Designed with the busy baker in mind, this intoxicating cookbook shows how to make long-lasting cakes like mom used to, but in half the time.
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This is a wonderful idea but not all the recipies are for everyone. My family loved Hummingbird Snacking Cake but the Orange Ricotta Pound cake was too "rubbery". Some combinations are hard to imagine yet others sound great. I think everyone will find favorites in this book. Give it a try.
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Breast milk news, celebrity gossip, and bizarre health issues this week in baby links I'm loving. Dig in:
While I'd prefer to also think of Amy Adams as a sweet, innocent-but-hilarious, young thing, Adams blew the interviewer's mind when she gave away her post-baby weight loss secret: exotic dancing. -- Celebrity Baby Scoop
Who knew there were shady online milk banks out there for moms who are looking for breast milk when they don't have enough -- or any -- of their own? Dr. Sanjay Gupta knows, and he (and the FDA) sent out a warning for new moms to stay away from any random milk sharing online. Will you listen? -- CNN
Having weird thumb pain after the birth of your child? You might have Mommy Thumb. That's right, Mommy Thumb. Everything has a name these days, doesn't it? -- Lil Sugar
Image via nerissa's ring/Flickr
"Mommy Thumb" (De Quervain's tendinitis) is very real and very painful! I litterally had to learn to do everything with my left hand (I was born a righty) after coming down with De Quervain's tendinitis when I was 19 (and not from being a mommy but rather from an injury) I spent 4 months in a splint, 3 months in physical thearpy and saw a specialist that wanted to do surgery. That was 6 and 1/2 years ago. It still flares up to this day; write a long letter-a day or 2 in a splint; paint a room-a week in a splint; play games on a cell phone- impossible
If it continues to increase in frequency and intensity it should be checked out before irreversible damage is done. Had I followed the doctor's orders to begin with I likely would not still have flair ups
Stripping is a great workout - that's why those classes are so popular!
thanks for the links!


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Tag Results
18 posts tagged Competition
18 posts tagged Competition
These 10 chic couples are the finalists in Duck Brand Duck Tape's 2014 "Stuck at Prom" competition. The contestants are all high school students who've created awesome prom finery using duct tape. They're competing for a grand prize of $10,000 each. However the second and third place prizes ($5,000 and $3,000) are nothing to sniff at either. Anyone can vote for one of these fabulous pairs once a day through July 8, 2014.
Click here to vote and check out the winners from previous years.
[via 22 Words]
According to this sign, which was found on Hawthorne Blvd and photographed by Redditor wetasaneagle, there's a Dinosaur Roar Contest currently taking place in Portland, OR. Time to start practicing our dino roars!
[via signonpdx]
Reblogged from signonpdx
This video from the 2013 World Yo-Yo Contest is so awesome it defies description (but we'll give it a try anyway). Watch Hungarian Yo-Yo champion Janos Karancz win first place at the competition with a 3 minute and 30 second-long performance that's a deft and graceful blend of astonishing yo-yoing skills and some of the fastest cat's cradle we've ever seen. Our mouths were wide open with wonder from start to finish.
Watch it once and then click here to watch it again in slow motion. If you didn't think yo-yoing was an art form before, you will now.
[via Geekologie]
If the summer heat is getting you down, perhaps these beautiful photos from the 2013 World Ice Art Championships in Fairbanks, Alaska will provide some temporary relief. Each of the pieces you see here are from the 'Single Block' category, for which each team of one or two members was given one 8'x 5'x 3' block of ice and a 60 hours period in which to transform that block into an awesome work of frozen art.
From its beginning in 1988, the World Ice Art Championships has grown to a month-long event featuring more than 70 teams from around the world. The 2013 event, which ran from February 26 – March 31 was a great success and scheduling has already begun for the 2014 event (Feb. 24 – March 30, 2014 – 10 am – 10 pm daily)
For complete information on this year's competition and the upcoming 2014 event, visit icealaska.com for all official details.
Photos by Kim Iverson via Ice Alaska
Visit Twisted Sifter and Ice Alaska to view even more fantastic ice sculptures from the 2013 World Ice Art Championships.
They're covered in bees! Canadian photographer Dave Chidley captured these nerve-wracking photos of Marenda Schipper and Patrick Boelsterli showing off their awesome beards of bees during the annual Bee Beard Competition at Clovermead Adventure Farm in Aylmer, Ontario, Canada.
Marenda Schipper, a student majoring in agriculture business, was crowned bee beard champion for her impressive 2.2kg (5lb) beard consisting of roughly 20,000 bees. Patrick Boelsterli was voted crowd favourite.
Have you ever wondered what it takes to compete in a bee beard competition?
Contestants at an annual 'bee beard' competition allowed their heads and upper torsos to be covered by up to 16,000 insects. Each facial bee colony weighs about 1.8kg (4lb) and has to be sculpted into shape before competitors take to the catwalk.Beekeepers minimise the risk of contestants getting stung by keeping the colonies fed with sugar water. They also sedate the bees with smoke before they are allowed to join the beard.
Swarms of bees are lured to the contestants' faces by placing a cage containing a queen bee around their necks, which sounds like a pretty hazardous fashion accessory. Seasoned contestants sometimes use petroleum jelly, a substance bees avoid, to help sculpt their beards.
The beards were judged by their weight, which was determined by placing the contestants on the scales before and after the bees settled on their faces. Judges also evaluated the beard's style and each competitor's performance in front of the audience. Past contestants have even managed to hula hoop for the crowds while covered in bees.
"'It's itchier than you think it would be,' beekeeper Chris Hiemstra said."
If you like the look of a beard of bees (and who doesn't?) but don't actually want to get this close to such a massive amount of (apparently quite itchy) bees, then our Inflatable Beard of Bees is a fantastic alternative.
Photos by Dave Chidley.
[via Telegraph.co.uk and Metro.co.uk]
These awesome sequence photos were taken by finalists in the 2013 Red Bull Illume, the world's biggest action and adventure sports photography contest.
There are 10 different categories in this contest: Close Up, Creativity, Energy, Experimental, Illumination, Lifestyle, Playground, Sequence, Spirit, and Wings. From tens of thousands of entries, 50 finalists will be announced and invited to attend a grand ceremony in the city of Hong Kong where the winners will be unveiled.
The photos you see here were taken (in order of appearance) by Lucas Gilman (featuring Rush Sturges kayaking down Lower Tomata Falls, Mexico), Mike Leeds (featuring Rush Sturges kayaking down Spirit Falls, Little White Salmon River, WA), Scott Serfas (featuring John Jackson snowboarding in Aniak, AK), and Zakary Noyle (featuring Gabriel Medina surfing in Oahu, HI).
Visit the Red Bull Illume website to view more amazing photo entries from the contest.
[via My Modern Metropolis]
What is a dog, if not a fluffy, walking canvas? That seems to be the mindset of competitive dog groomers. Photographer Ren Netherland (previously featured here) is still traveling around the United States taking awesome canine portraits at creative dog grooming competitions. We're still impressed by just how many characters or creatures a groomer is able to include on one dog thanks to careful dyeing and shearing.
Why settle for simply transforming a dog into Yoda when you can make one end look like Yoda and the other end look like an Ewok? And just how many different Sesame Street characters can you fit on a single dog?
"It takes two intense hours for the groomers to produce their masterpieces before facing judges. Mr Netherland said: 'The owners have to grow out their dog's hair in preparation for the show - so that it's long enough for them to make something. They train and rehearse throughout the year in preparation for the competition, whittling their creation down to a fine art.
'The best thing for spectators is that when the poodles fist come onto the stage, they just look like normal poodles. Suddenly they are transformed before your eyes into something colourful and completely different. The dogs seem to enjoy the pampering and all the attention.'"
Visit Ren Netherland's website to view more of his fascinating photos.
[via Laughing Squid and Neatorama]
Did you know that roosters can be taught to mimic the sound of human laughter? Neither did we until we watched this awesome video of a 'Laughing Cock' contest. Yep. You read that correctly. Read on:
"A total of 187 chickens took part in a laughing contest during the exhibition of flora and fauna in Jakarta, Indonesia on 16 July 2011. Contestants were divided into four categories; a category for novice chickens under the age of 1, a category for chickens with a routine or crowing sound, a category for chickens with a unique sound and a category for chickens and a category for chickens with low voices, and these chickens are seen as the most prestigious and most expensive (and can be sold for up to tens of thousands of US dollars!)."
Video shot by Barcroft Media
[via Laughing Squid]
This fine fellow is Dieter Besuch, a competitor in the Whiskers Freestyle category of the International German Beard Championships. And those are some seriously awesome whiskers.
(Don't fret if you haven't got the time or ability to grow such splendid facial hair of your own. We've got you covered over at our Mustache Shop.)
[via Telegraph.co.uk]
The 30th annual Weifang International Kite Festival recently took place in Weifang city, located in Shandong province in eastern China. Weifang is known as the "kite capital of the world" because it is considered to be the birthplace of kites themselves. "Legend has it that kites were invented in China 2000 years ago and introduced to the West by Marco Polo."
"As an internationalized event of the proud folk tradition, the Weifang International Kite Festival attracts numerous Chinese and foreign kite masters every year. The tantalizing stunts and spectacles of competing kites amuse thousands of visitors, as well as their distinctive models, colors, styles and the particular flying techniques perfected in different countries."
We're captivated by the incredible variety of awesome kites that were flown at this year's festival - from teams or horses to an assortment of be-tentacled underwater creatures, monsters, tigers, bears and, of course, the splendid traditional dragons.
Visit designboom to learn more about the Weifang International Kite Festival and Weifang's colourful kite-making history.


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This qualification is equivalent to Level 3 on the European Qualifications Framework (EQF)*.
To find out how to apply to deliver this qualification see the How to Apply section. There are no costs involved in applying or becoming a 1st4sport recognised centre.
Developed in partnership with the National Source Group for Netball1, the 1st4sport Level 2 Certificate in Coaching Netball (QCF) is designed to provide learners with an introduction to the processes and principles of coaching netball to adults and children. The Certificate offers an opportunity for netball coaches to be supported in developing their knowledge of how to effectively plan, conduct and evaluate a series of netball coaching sessions in a safe, ethical and effective manner. Those who complete this Certificate will be able to work as a netball coach, either alone or as part of a larger coaching team.
1The National Source Group for Netball is composed of the constituent governing bodies for netball in the UK (England Netball, Welsh Netball and Netball Scotland).
*Please note there may be exceptions to the above. Further information about the EQF can be found on the EQF Portal.
Learners are required to:
It is highly recommended that learners hold the 1st4sport Level 1 Award in Coaching Netball (QCF) or equivalent.
1 Learners must be able to understand the requirements of the qualification and the information within the qualification materials in English without assistance. Where there is demand, this qualification may also be available in Welsh or Irish.
The qualification is divided into the following units:
Unlike many other awarding organisations, which just supply you with the basic qualification standards, we go that extra mile to support you by providing:
For recognised centres and tutors, the qualification is supported by the following resources:
For learners, the qualification is supported by the following resources:
Fees are charged per learner and provide registration and certification for the qualification, as well as a 1st4sport Learner Pack, learning resources and certificate. There are no costs involved in applying or becoming a 1st4sport recognised centre. Further information on fees is available from your qualification application form.
Organisations are unable to apply to become recognised and approved to deliver this qualification unless the governing body has granted permission, please contact England Netball in the first instance.
Organisations new to 1st4sport
If you are not already a 1st4sport recognised centre, you need to apply to become one. The first step is to check you can meet the Centre Recognition and Qualification Approval Criteria for this qualification and submit the forms to us.
You can find more information on this process by visiting: Five Steps to Becoming a 1st4sport Recognised Centre.
Please note: you will not be able to become recognised or approved until you have confirmed that you can meet these criteria.
Existing 1st4sport recognised centres
If you are already a 1st4sport recognised centre and would like to seek approval to deliver this qualification, please check that your centre can meet the Qualification Approval Criteria.
You can find more information on this process by visiting: Four Steps to Becoming Approved to Deliver an Additional Qualification.
Please note: you will not be able to become approved until you have confirmed that you can meet these criteria.
This qualification sits on the QCF. Further information about the benefits of the new framework can be found by visiting the Ofqual website.
All learners being registered for QCF qualifications are required to have a Unique Learner Number (ULN) issued by the Learner Register. To be approved to offer this QCF qualification, you will need to demonstrate that you can access and verify learners' ULNs with the Learner Register. For more information about this process, please visit the Learning Records Service website.
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Two new looks at the Samsung TL-series with the analog gauges
Samsung has been trying a number of different ideas in camera design and camera features. Some of them have been hits, some misses, some are somewhere in-between. One of the retro-cool ideas Samsung brought are the analog gauges on top of a couple of their cameras. They show the amount of battery and storage left.
The first model to come out was the TL320 in 2009 and a couple of days ago, technology website Trusted Reviews published their review of it. The camera also goes by the name WB1000 (or is it WB100, we lost track). This is a camera that was flying under the radar for a while, and as far as we can tell, its first review came in September 2009 at Radiant Lite. The camera has dropped in price now, the lowest at Amazon is around $200.
Fast forward to 2010, Samsung announced their second "analog gauge" camera, the TL350/WB2000. But this camera was not just a sequential update. A number of additions were made, including RAW and 1080p. Production cameras are not available yet, but Photography Bay has just published a hands-on with a pre-production model, including a video walkthrough.
Samsung finds itself at the crossroads - can they win the hearts and minds of the enthusiast and advanced photographers?
PS: Speaking of Samsung, we owe you a Samsung NX10 round-up, which should come during the weekend, along with Panasonic G2/G10 and Leica M9 round-ups (other things equal).


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With NFL being confused and scrambling to figure what they can possibly do in future, here are a few of the story lines that will interest you!
Quarterback dominoes; are there any?
The quarterback position is one that is more than often exciting in NFL agency, and this time it is no different. There is nothing short of even more exciting names.
Firstly there are a couple of NFL player which are almost reaching there end — Drew Brees and Alex Smith still don't seem to have contracts with their respective teams, but they can be expected to have them signed in future and they possibly will. Peyton Manning certainly not a free agent or something like that, but he likely will be, and his choice of side will impact future of NFL a lot!
Another fact coming to the picture is that behind Peyton Manning the biggest name will be Matt Flynn, the Packer who played his game in great order this year. He easily qualifies for being the best player this year and checks in all categories to be above all and is someone that can be compared to the might of Peyton Manning. Along with him Kyle Orton would be taking teams to a new level altogether, and Chad Henne has also proved himself when he has been in good health. Jason Campbell could be a good and reasonable option for a team who does not seek for long term commitment.
In total all of us can expect a lot of changes in the pattern of NFL this year. We will also be witnessing a few new faces most definitely!
Running back the stage
As shocking as it sounds but the two big and gigantic names are out of contract this year — Ray Rice and Matt Forte. Neither the Ravens nor the Bears would want to let them go but they certainly are a bit skeptical about investing a large sum of money in a large term contract.
Intriguing new and old receivers
There is no particular super-efficient change agent except Wes Welker, but he does not seem interested in changing his sides anyway.
There are two possibly but risky guys in the game around: Vincent Jackson and San Diego. All of us know that Reggie Wayne did not succeed in having 1,000 yards last year for the first time ever since 2003. Although he has been a good player but his team must have been worried about his growing age and techniques. His drug abuse has also been one of the reasons behind his performance.
Dan Connor is a difficult and complex guy in Carolina. Sometimes he looks like an attacker baller! Teams would love to have him on their side but his contact fees will be a area to concern everyone!
NFL: Present and future of some.
3/16/12 in NFL | ironhide10 | 31 respect


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India lost 9 percent of its airline seat capacity as a result of Kingfisher suspending operations since October 1, 2012, when its 66-aircraft fleet was grounded, according to Dinesh Keskar, Boeing's senior sales vice president for Asia Pacific and India.
Policy-making paralysis over much-needed reforms and liquidity concerns raised by the grounding of Kingfisher Airlines has deterred investors, vendors, lessors and suppliers from doing business in India's air transport sector, according to delegates attending last month's Asia-Pacific Airlines Association Assembly of Presidents in Kuala Lumpur. Association calculations show that average profits among Indian airlines amount to just $1 per passenger.
The Indian government has finally given in to demands to ease restrictions on foreign direct investment (FDI) in the country's struggling airlines. The unexpected September 14 announcement clears the way for foreign carriers to take up to a 49-percent stake in Indian operators, with the exception of government-owned Air India. However, industry and financial analysts indicated to AIN that they view the policy U-turn cautiously, warning that it won't necessarily mean salvation for cash-strapped carriers.
With leasing companies taking positions on Boeing's new 737 Max, the Asia-Pacific region holds the key to large narrowbody orders, according to Boeing's senior vice president of sales for Asia Pacific and India, Dinesh Keskar. "We have three potential customers in India and more in Asia [that can take the Max] on lease or direct buy: Jet Airways, SpiceJet and even Air India Express," he told AIN. "[The Max] can go 500 additional miles, which will be a big boon for the Asian market."
Dassault Falcon has named Indian charter operator Taj Air as a Dassault Falcon authorized line service station at Chhatrapati Shivaji International Airport in Mumbai. The facility, which is already operational, will provide scheduled and unscheduled maintenance and inspections for all Falcon 2000 models. Initially the facility will serve Indian-registered Falcons; EASA approval is expected early next year. The 35,000-sq-ft facility also offers 24-hour AOG assistance.
Robert Bryant has joined UK-based International Bureau of Aviation as manager of technical projects. He joins the firm from SpiceJet in India, where he was vice president. He has also held senior positions at Air Astana and Al Salam Aircraft and has worked with carriers such as British Airways and Saudia. An IBA spokesman said the consulting firm has seen demand for expert-witness testimony in the field of aircraft maintenance increase 400 percent over the last two years. IBA advises commercial and business aviation clients, aircraft engine manufacturers and operators.
Former All Nippon Airways executive Jason Bitter succeeded Mark Shelton as CEO of Perth, Australia-based Skywest Airlines last month. Shelton abruptly resigned from the post "for personal reasons," according to Skywest Group executive chairman Jeff Chatfield.
Bitter has held a number of high-level executive positions during his 15 years in the airline industry, including COO of SpiceJet, CEO of Skyeurope and chief executive of Air Arabia Maroc. Most recently, he helped launch ANA's new low-fare subsidiary, Peach Aviation.
In a reversal from an earlier policy, which gave state-owned Air India preference over bilateral aviation agreements for international routes, the Indian government will now open access to private airlines.
For years Bombardier Commercial Aircraft claimed a modest level of sales success in Asia, selling more than 300 airplanes over the years to nearly 40 operators. But its performance there had proved uneven, and the company traditionally has depended on strongholds in North America and Europe for the majority of its revenues.
India-based low-cost carrier SpiceJet has selected SR Technics to provide engine repair and overhaul services on the CFM56-7Bs that power its Boeing 737-800/900ERs. Under the 10-year agreement (effective immediately), the services will be rendered at the Mubadala company's workshops in Zurich, Switzerland.


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On Saying Goodbye To Baking & Hello To — What?
For many years I've been known for my sweet desserts. I made it a point to master tricky cheesecakes and pie dough. I pressed myself to learn French techniques and attempt classic pastries. Who doesn't love the friend who shows up at a party with a sweet treat? Well, recently I have made some lifestyle changes, and I suddenly find myself with an empty place where my baking used to be.
I have become more disciplined in my food intake: Eat when hungry and make it worth your time. That's all you can do as a foodie and also something that's remarkably hard to do in the Midwest. There are some serious feeders out here!
In my personal process I've relinquished my intake of carbs and sugar. This is a huge step for me. In fact, back in 2003 I created an entire website called Sugar Free in 2003. It was going to be epic. I was going to kick the sugar habit over a year and help others do the same. (Because that's what we bloggers do — we share everything to a fault, right?) Well, my big push failed, but over the last several months I have made a new resolve. I have said goodbye to most things made of sugar.
This is a difficult process, especially since the last decade of my life was spent mastering the art of sugar in the recipes I created. Although I have learned some great skills, baking is a thing of the past (or at least an on-demand service for potlucks and family get togethers), and I no longer feel like making a pan of brownies just because on a Tuesday night.
Since this sugar shift, I have found myself eating at home almost exclusively. I have kicked the taste for snack foods and I feel great. It has been amazing. Truly, it has. But part of me is devastated. My free time was spent dreaming up new things to make and executing them. It feels a bit like losing a part of myself and although I might partake in a treat of this nature once in awhile, I've learned that some folks might still like me, even if I don't come with dessert in tow. It was a surprisingly difficult lesson to learn, because where I come from, food is love, but baked goods are better.
I feel like a smoker who has recently quit and doesn't know what to do with their hands and still has the habit... even though they don't want a cigarette. I need something new to occupy my time and be involved in. Any suggestions? These idle hands must be kept busy!
Related: Sweets Without Heat: 25 No-Bake Summer Desserts
(Image: Sarah Rae Trover)
44 Comments
Knitting? Crochet? Pottery? If you still want to do food-related perhaps try pantry items, that is junk-ingredient-free pantry items, or something like homebrew?
I was known for my sweet baking also but instead of abandoning that pursuit I started subbing ingredients to make them healthier (reducing sugar, exploring sugar alternatives, switching some flour for quinoa flour to increase protein, now going gluten free entirely with a goal to produce something wonderful instead of edible bricks, etc).
Discovering and making good coffee gets me interested in a lot of the same ways that baking does - good technique counts for a lot, understanding the science of it can help, and sourcing good ingrediants is key. Plus there's the chance to play with some new equipment (especially if you like espresso).
I actually have a pretty low tolerance for caffeine, so I can only enjoy a little bit of coffee everyday, but I've learned to like it like that. It's something that's better enjoyed a little bit at a time instead of just whipping up a big batch (of brownies, cookies, etc.) and having them around the house. But you can still be social and have everyone over for coffee (instead of having everyone over for brunch and making donuts).
Running?? That is what I have turned to - although I have not quit the sugar habit entirely. What about some baking using whole grains and natural sweetners like agave - a la Good to the Grain by Kim Boyce?
I have a lot of creative outlets (sewing, quilting, painting and now running), but I still like to bake - I just tend to only bake when it's for others at a gathering or for work events.
I also love to bake, but have been doing more 'making things' instead of baking lately. Into a low-sugar, low-processed-food diet could go homemade whole grain crackers (very satisfying for the cookie baker), homemade yogurt, whole grain bread (I've had good success with the no knead variety), frozen popsicles of yogurt blended with fresh fruit. Also baked fresh fruit with a simple unsweetened oat/nut topping is delicious and ends up tasting quite sweet without sugar; delicious with unsweetened greek yogurt on top. For lower sugar occasional treats, both the Vegan Thumbprint cookies and the NY Times olive oil granola are great, and both on this site. Enjoy the diet change!
Make jam (for gifts) or pickles? Most pickles do have sugar in the brine. Or get a pressure canner and start making soups, beans, stock, etc...
This is speaking as someone who shifted her knitting obsession to canning.
I agree with Kris in MD. There's such a huge variety of food-related processes and past-times that don't involve sugar and carbs, or if they do, in much more controlled amounts than your typical tart or pie. Fermentation, food drying, gardening, canning, scratch-making (learning the secrets of all of those simple-to-buy things that Grandmothers the world over make very morning -- I'm thinking pasta, tortillas, etc). All of these things have entertained and challenged me as an amateur kitchen cook, and most of them can be as healthy as you want to make them, and certainly a lot healthier than any dessert. They may not be as instantly recognizable and welcome at a potluck (fishy but colorful kimchee makes quite a different impression at a potluck than a plate of French confections), but they give a certain satisfaction that may not be completely absent from sugary doughs, but all the better for not having to contend with the post-sugar-high doldrums.
I'm so glad you brought this up. I too am moving away from baking especially when it means a whole cake or pan of brownies is left for two people to eat, which I assure you we can. Someone was mentioning cheese making to me the other day. Still not a superfood, but with the same realm. Good Luck finding something new!
I strongly suggest gardening, if you have the room. Growing your own food is one of the most rewarding things I've done in my life.
I feel the same way- Over the last 3 months I've stopped eating sweets for weeks on end. I definitely feel so much better- but I've been defined by my baking skills for SO long- and I love doing it, but when I'm not eating it and it sits there- it's awful- I even try to shove things off on people. I've taken up reading again and am hoping to try my hand at refinishing furniture- and who knows, maybe I'll come full circle and bake non-stop again someday. Best of luck!
Start baking with almond flour and coconut flour.
Running is my key too! Balances out the occasional splurge of chocolate :)
I'm pursuing a similar diet change, but I've enjoyed the challenge of learning to bake with high protein flours like almond and coconut, and sugar substitutes like stevia. Have you checked out the recipes on Elana's Pantry? Some of them are really tasty!
Make soap -- endless variety, totally useful, no calories. Some of the same great smells, I even use my oven to cure my soap.
If carbs are your anti-thing, you should try your hand at charcuterie! Low-to-no carb stuff that is easy to learn, but hard to master.
The entire savory world of food is at your fingertips! Take on fun challenges like people have mentioned above such as yogurt making, or gardening - or maybe get inspired by international cuisines. Buy a few new cookbooks and become an expert in Thai, Italian, French or Mexican. The culinary world is chock full of potential discoveries, surprises and new experiences, even without the sweet end of the spectrum. Would love to hear what you end up doing!
In the same boat sigh. Diagnosed with celiac and another autoimmune disease and avoiding sugar as well as gluten....I'm known as a foodie and a cook so while it's helped a ton and I could never go back, its left me at a loss.
I'm trying to have a good attitude - looking at it as another challenge...instead of mastering pie crust, or relying on flour, I'm finding great recipes that highlight almond or coconut flour and people are going bananas for them.
One surprise - many people PREFER healthier treats. While I loved baking, I never really loved having the stuff in my house at all time...I'm seeing that many freinds felt the same way: they loved AND hated when I brought sweet treats. Now hostess are much more appreciative of say, my AWESOME hummus.
Try perfecting bacon jam or sausage or the like...start to be known as the person who makes awesome dips or salads. You'll be more popular than you think!
It's so gratifying to see this being covered - and so many people who agree.
I came to the same conclusion not too long ago, after it hit me that we live in a culture of baking.
In my opinion, the answer is to move to non-food related activities -- gardening & sewing in my case.
I'm going through the same thing! There has been a whole in my heart since I've cut back on sweets. I made cherry pie last week, had one slice, and gave the rest away. And aside from the occasional birthday cake, that is the only treat I've baked in months!!
I have been pickling a lot, experimenting with infusing liquors (which I don't really drink), and making fruit preserves with minimal sugar. Despite these time gap-filling activities, they don't quite fill the gap in my heart and mind. It's just not the same.
I keep collecting recipes of fancy deserts, beautiful cakes etc. But I hardly ever get around to doing them, because, ... who is going to eat that?
So when I have time and my fingers are itching with wanting to make something lovely, I turn to preserving (jams, chutneys etc.).
It's great, since
a. it doesn't need to be eaten within a very limited amlunt of time,
b. it makes great little gifts, and
c. who doesn't like a spoon of strawberry jam in your plain yoghurt, or some rhubarb chutney with your chicken breast?
It helps me and my family to be (reasonably) healthy without sacrificing my need to nurture and to be creative in my off time.
I second the vote on soap making. It requires many of the same skills as baking. It's also one of those things you bring to a friend and they ooo and ahhh if you've done it well just like baking.
A paralllel to it is flowercraft.
Before my sister and I started our soap making business I kicked up my bread making and baking skills to train me to stick to a recipe, follow a specific system, and be patient for the results.
Making your own soap, skin care items, and doing flowercraft is also an act of self-care, which sounds like where you are pointing your energy, and it is so rewarding.
Agreed on soap making. Candle making as well. You're still in your kitchen doing "kitcheny" things but it's not food.
You can still bake and avoid carbs and sugar. Quiches, savory souffles. Not the most exciting things in the world, but still.
I know for me, I rarely eat the sweets I bake. I'd be as big as a house if I did. I make things and almost exclusively bring them in to work or parties for others to enjoy. So I don't think a love of baking has to die because your eating habits have, just share the fruits of your talents with others.
Is it the process of baking you love so much? Why not keep doing it and just gift it or sell it to friends/family/strangers? I bake a ton but 99% of it goes to other people. For the most part, baked goods make people happy and I get to enjoy them enjoying them!
Food photography- take foodie photos of you new favorite items.
Make your own condiments- world of ketchups and mustards and many more out there without the sugar you are avoiding or the salt I am avoiding. still requires a balance to the flavors and some chemistry as in the baking. You can dream up new flavor combos to experiment with. Sounds like you enjoyed the flavor creativity, and chemistry involved.
PIE!! Please oh please let it be pie! Sweet, savory, mini, large, double crust, dutch crumble, I'll take it anyway I can get it. You just watch, pie shops are gonna fill in the gaps when all those cupcake joints finally go out of business.
I've been having a similar conundrum lately, and I echo the suggestions for non-culinary activities. But for the last bit of "But... yummy things..." that's still floating around in my head, I've chosen to geek out on cheese. There's a similar level of expertise that can be aimed for as with baking, and sufficient variety. And yumminess.
i, too, am going through a similar diet transformation. have continued baking, though, since my husband and children would revolt if i stopped. am just baking LESS. instead i am starting to "juice" (such a cliche!) and am also newly obsessed with making popsicles and "palletas" - still uses some sugar, but it's a fraction of the amount. perfected lavender lemonade popsicle last weekend. also STRONGLY recommend joining a CSA. i spend all my free time dreaming of how to use my week's produce (instead of obsessing on how to perfect my dark chocolate chocolate cookies). good luck!
Bread baking? I know you're cutting down on carbs but there's nearly always a place for bread. Ha!
I too am with running! I always loved baking and definitely cut back though not consciously. Like you, I still bake for special occasions. Running is a great outlet and invigorating. It's also an efficient way to exercise and all you need is shoes so it's a good workout for apartmenters.
I veto this 'running' trend. People who feel at home singing along to some good music in an apron while creating food (the joy is in both creation AND watching people eat it) are not going to be satisfied by getting sweaty and hot by themselves. No one else gets to enjoy that, and you haven't created anything. At least in my experience, this is not a real trade off. It's like trading smoking for eating iceberg lettuce... ha! I would suggest learning how to cook exotic things. Learn the ingredients in the local Asian market and embrace thai food recipes for awhile. Then see if you can make east African food. There are lots of veggie heavy healthy creative options for cooking that you can still enjoy creating and share with others.
Alternately to food, I think sewing or knitting are great ways to create and share... though I have the focus for neither.
I, too, am going through the same diet change and have taken up making needlepoint cushions. I also second / third / fourth the suggestion of soapmaking - I've done it and its great fun. You can make chocolate soap and strawberry soap and lemon soap and coffee soap...
Gah. That should be "it's great fun" not "its".
you should start catering ;) Honestly!
I'll put in another plug for canning. :) It's a really fun, involved activity that gives me the same satisfaction as baking, anyway. And you can experiment with low-sugar recipes, or can your own tomato sauce...the possibilities are endless!
I'm not a sweets person so I bake mostly breads--all different kinds and all different levels of difficulty. I also do a lots of preserving and would suggest that could be another place you could explore. I also have a habit of "cooking through" a cookbook at a time, learning new techniques, trying new foods, etc.
Pickling! Yes, you could try canning at-large, but I've been fascinated with pickling lately. It's cross-cultural, and there are a wide varieties of types. Pickled veggies are great as a snack or garnish. I fully endorse pickling.
Look into using Stevia instead of sugar in baking. I actually like the taste more than sugar in a lot of cases.
I've been doing less baking and more veggie cooking lately. Playing with things like making "pasta" out of julienned zucchini, baking multigrain pizza with roasted veggies, making whole grains, and cooking with lean poultry instead of red meat (I love me some beef).
I've also been doing a lot of canning. I have been making jam and marmalade - it's time consuming and by the time I'm done I have these little jars of gold that can last a year. I send them out to friend and family.
Liana Krissoff's modern canning book has recommendations on lower sugar recipes. I'm not a fan of sugar substitutes, but would rather just use less of the real stuff.
Yes, right now I am switching over to bread baking from cakes and cookies. Transitions like banana bread, biscuits and shortcakes might help.
Just cook other things! Instead of bringing baked goods to family events etc., make a big batch of whatever it is you have been eating to improve your health. This can show them that it doesn't have to involve sugar to be yummy and bring a little health to the backyard cookout. Good luck!
Home brewing? I've been meaning to pick that up as a hobby...
Or freezer cooking? I've been making healthy things to stash away for days I get home from work late, or we have lots of people to feed on short notice. It's nice because there is a serious method to it, and it keeps me from eating junk all week.
As someone who used to do pastry in restaurants (and grow sourdough at home), I totally understand. Very recently, I've come to the conclusion that I may have a wheat allergy (ARGH). I know that there is a world of wheat alternatives out there but I feel like before I even consider them, I need to go through a weird mourning period. So for now, I'm cutting out wheat/refined flour and excess sugar and while I feel good, am still pretty cranky about it.
To combat the frustration, I've been working on my cheese making skills. I love making ricotta, yogurt and chevre but now I'm working on converting a mini fridge so I can begin wrapping and aging cheese as well. For anyone who loves the science behind French pastry, cheese making is wonderful!
I find myself in the same boat recently as well. I've been a professional baker for the past five years (with a culinary degree and everything), but decided to make a career switch and go to school for nutrition science.
I still have the occasional treat but I rarely ever bake anymore. Maybe when the colder months come along and I get the itch to bake I'll do some experimenting with different whole grain breads. Until then I try to experiment with veggie loaded dinners and keep active.
I'm in the same place. I'm a baking fiend and a wheat-and-sugar addict and am having to severely reduce that love for health reasons. It's hard, but I feel much better.
That said, I hope to find natural substitutions and ways to continue baking.
When you find a solution, I do hope you'll share it with us... especially those of us who aren't able to run. :)


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New York, NY - January 5, 2006 - First there was "Peyton Place"...then "Dallas"... and now "Desperate Housewives." America loves those deliciously soapy looks behind the curtains of seemingly perfect worlds. This spring, Bravo will premiere "The Real Housewives of Orange County," a new one-hour docu-series which provides exclusive access to five families who live in one of the wealthiest planned communities in the country. The seven-episode series focuses on five real-life housewives living in a protected Southern California enclave, exposing the excitement, extravagance and everyday drama that exists in their unscripted and unrehearsed lives. "The Real Housewives of Orange County" premieres Tuesday, March 21, 2006 (10:00 - 11:00 p.m. ET/PT). The announcement was made today by Lauren Zalaznick, President, Bravo.
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The desert laps at the edge of the city – what used to be a conurbation is now one city short. The place where two cities met is a sand trap. The inhabitants of the place that got swallowed, the hardy few who stayed, are referred to as 'sand crabs'. Doctors say the mutations have begun, slight but definite, and within a few generations, perhaps, there will be something on two legs that can live unaided in the uber-desert we've carelessly created. For now they are just strange, shambling things, living on the edges, only coming out at night, not quite dangerous.
Sometimes I watch from the hermetically sealed balcony until it seems I have a wallpaper of sandy beige on my eyes. I almost forget there's an apartment behind me: furniture, big screen plasma TV, all the mod-cons. Sometimes I think if I turn around it will all be gone, swept away by sand. Sometimes I think I can feel the grains against the wet membranes of my eyes, gritty, scratching, embedding themselves into my soft tissues. When I get to that point, I know it's time to turn away, to get the eye drops chilling in the fridge and enjoy their cold, slightly oily touch. Then I watch a disk, something with a lot of water in it: Jaws, The Poseidon Adventure, Deep Blue Sea – not Waterworld, though. You have to have some standards.
It's been harder to look away, since Sophie left – nothing I want to look at in the apartment anymore. But today it's easier, the empty space behind me, because today I have somewhere to be. My security clearance has come through and finally my degree will be put to good use. It's taken almost a year and that's been a rush job – I'm a special case. Dead parents, especially high-profile dead parents who made the Party their life, and who died in the Purges of 2020, can come in handy – just when you thought the only things you were likely to get out of them were five years of brutal boarding school, a lot of money and a glass pyramid of an apartment.
Everyone's grateful, Cato, for their sacrifice. The Party will look after you.
And it did. It took its time, but it did. I could have had a Party job, but I wanted a position at Aqua Humana. And I got it. And that's when Sophie left me.
Where there used to be a river and a lake, now there is a wide bed of dried sand and an empty crater, with a bottom cracked and flaky as old skin. When we first moved here there was still a thin trickle of dirty, determined water creeping down the riverbed. Cato would have hated this tiny apartment; he might like the view though, all that sand and rock, the aridity of it. Strange boy. I miss him, sometimes, but less and less when I think about his new job.
I look out at the changed environment, fingering the amulet at my throat, and hum a dirge. We used to visit here on holidays, my family, and there was water then – I remember the river and the lake brimming. I prefer to imagine the greeny-brown of its memory superimposed over the yellow and brown of the sand and mud. Some days, it's harder to make my memory obey me. Who'd have thought so much water would be so quick to leave, both land and memory?
"What are you doing?" Béné, my cousin, asks from the kitchen. She knows what I'm doing but she asks anyway.
"Praying. You know I'm praying."
"Lot of good that will do. Some activist you are," she sniggers, treading over old ground. "The praying activist. Didn't help much when the drought came. Didn't help at all when the earth dried out overnight."
"Didn't happen overnight, Béné." I kiss the amulet and turn around. She smiles at me; she knows I do more than pray. "And maybe we weren't saying the right prayer."
"Maybe." She throws me an apple, cold from the fridge. Its skin is a bright, sharp green. All the fruit and vegies look like that now – something is added to the hydroponics to intensify the colour, make it brighter, harder, not quite right. My appetite doesn't respond, and she continues: "When will we hear?"
"They're discussing it this week, in Parliament. Not sure there will be much debate. Things are desperate and I think they will try anything at this point."
"You're taking a chance. I can't believe they believe you. I don't believe you most of the time," she says pointedly, then shakes her head. "Trying to bring an old religion back to break a drought."
"All through human history, Béné, human sacrifice has worked, brought back crops, brought rain, saved cities – best if it's a leader. If we live on this planet, we have to be willing to put something back into it. Sometimes that needs to be blood." I'm not as certain as I sound. I'm terrified, nauseous, lost.
"Very scientific, you bloodthirsty tart." She gestures at me with the knife.
"Why do you stay? If you think I'm a nut?"
"Because… because point five percent of the time I think you might be right. I must be going sand-mad."
"Very likely." We share grins that fade too quickly.
"They'll turn on you, you know, if it doesn't work. Even if it does work." She takes a sad-looking lettuce from the fridge. This one hasn't been artificially enhanced and it's small and shrunken and for some awful reason reminds me of an overly large testicle.
"They won't care you're a Religious. It won't matter that they've listened to you in the past, followed you. It's a short step to martyrdom, cousin."
"Everything's a risk, Béné. Doesn't matter – if we don't try something we're gone anyway."
"What about the Aqua Humana plant? It seems to be producing enough water."
"Enough for those who can afford it. There's no common good in what they do. Like anything, we only worry when it starts to affect us – and it's creeping upwards, Béné. Remember when we were comfortably middle-class? Remember when there were lower orders? We are the lower orders now. The ones below us all disappeared." The tomato in her hand throbs red. A thought jars. "You didn't buy any, did you? Aqua Humana?"
"Noooooo," she pouts. "But I wanted to. I filled the buckets from the recycling fountain in the foyer, just like everyone else. Just like the plebs." She shaves slivers of carrot into the bowl on the counter. "Salad?"
"No, thanks. Not hungry."
"You're too thin, Sophie. There's such a thing as taking this asceticism too far, you know."
"It's not religious. I just can't stomach most of the food nowadays. When the water went, everything else turned bad." I look back at the window, watching the wind pick up grains of sand and hurl them against the glass. I can hear the sound, like a miniature machinegun, a hard rain falling upon us all.
It's a beautiful plant. The engineering nerd in me wants to caress the machinery, the pipes, the smooth lines, press my ear against the great turbines and tanks and listen (just like I used to with Sophie's belly, listening for signs of life). But I restrain myself and follow along in the wake of the other newbies at Aqua Humana. We're distinguished only by differing heights and bad ties. The white coats they gave us are ill-fitting; mine pulls across my shoulders whenever I shrug or reach or stretch or breathe deeply. I'd like to ditch it, wander around in my shirt-sleeves, but that would make me stand out and those who stand out in the wrong way don't make it through. We walk past a row of tremendous pipes, each one six feet wide, lined up like the ribs of a god. They carry a low-molecular-weight CFC – refrigerant for the plant. I can only imagine how big the storage tanks are.
This is our second week, the final leg of the orientation program. There were thirty of us to start, but our numbers have been whittled down to twelve – not sure where the others went. One of the supervisors blithely mentioned something about 'incompatibility'.
The man we're following like imprinted ducklings is the chief engineer. Bald, broad, tall, hard; looks more like a rugby player or a bouncer. But Torstein's a legend in certain circles, for his advances in water extraction techniques. You know the saying 'blood from a stone'? Well, he's the man who pulls water from a stone. I used to have his picture on my wall. I read everything by him and about him. He occupied the space of God in my life; working with him has always been my dream.
We stop in front of a secure room. Torstein steps into a Perspex box, something like a shower stall. A bio-scan makes sure he is who he's supposed to be – it's easy enough to fake scans of retinas, fingerprints, even breath – not so much with the full body: a map of organs, broken bones, teeth fillings. Your physical trace doesn't lie. The door slides open.
"Before we go inside, make sure you've got your badge properly embedded – the scanners in this room will read you at random intervals. If they don't pick up your badges, alarms will go off and security teams will descend. This won't bother you, though, because the defence systems in this room will vaporise you well before anyone else arrives." He turns away, doesn't bother to watch us all nervously check our badges, check that the pins are embedded into our flesh to track the flow of our blood and movement of our breath.
He disappears through the doorway and we follow.
Sonic showers – you never feel quite clean after them; it's like being dry-cleaned. I miss water. I miss splashing around in a bath full of it. I miss standing under a shower as pin-sharp droplets massage my skin until I'm a bright pinky-red. I miss walking around with wet hair, miss my mother's voice telling me: You'll catch a chill if you don't dry that off!
I shrug into stiff jeans and a dark tee. I miss clothes that feel soft after washing, that smell like fresh apples or vanilla or whatever fabric softener you used that week. Everything is dry-cleaned now. Everything is stiff and scratchy, even the tees – how do you make a fucking t-shirt scratchy?
I sit at the window. If I stare for long enough, I can see, or think I can see, water in the lake again; too imaginary to be of use. Cato's letter on the side table brushes my hand, the air con breeze making it move to get my attention. His spider scrawl is strangely loose, as if an arachnid got stoned and decided to write a note to an old girlfriend. But his words are lucid. I read the last paragraph once more.
I know you think I don't care, that I'm happy to live as long as I'm in the privileged class. It was true for a long time, but Sophie, I've changed. I think a lot about what you said, I think a lot about you and your noisy conscience. I think about what it must be like to have a soul so great that you carry the world around in it, even though the world doesn't know it. I know you wouldn't admit it but you think that every sin is your responsibility and every one is an incision on your heart. I know you're planning something – I read the papers, all the articles they write about you. I don't want it to come to that. I have an idea. Please don't do anything until you hear from me. If I'm right, you won't need to sacrifice anything. I know it's a little late for me to grow a social conscience, but it's happened whether you believe it or not. I love you. I love you like water.
I love you like water.
I love you like something lost.
The letter is dated a week ago. I love you like water. I crumple the foolscap sheet up, hard, and throw it against the glass.
Parliament met today, made a decision. The Premier has agreed, willingly he says. It had better be – it must be willingly, freely given or it's a waste, just a bloody waste. It's set for two days from now, not that we can really afford to wait.
I wonder where Béné is; it's getting late and I need to get going. The Premier is waiting for instruction. I stand, my jeans slipping down past the sharp, greyhound bones of my hips. She's right, I'm too thin; I can feel my ribs under the tee, my eyes and cheeks are getting hollow. I'm tired. C'mon, Béné, where are you? Once again, the sound of sand throwing itself at the glass beats a sad tattoo.
Rows and rows and rows of glass boxes, in a space like ten enclosed football fields. Each box a terrarium, so the life inside has a damp environment. Condensation gathers on the walls of the boxes, dripping into the little runnels at the edges, then downwards with the trajectory of the slightly tilted boxes, into tubes, concertinaed and translucent, that feed into the floor.
Inside the boxes are people. The poor, the sick, the homeless, the afflicted, those the prisons no longer hold, the refugees who "escaped" from detention centres, those whose boats supposedly never made it to our shores. Their bodies are naked, pathetically emaciated, each in various stages of mummification as the water is extracted from them. Two of my colleagues are being sick into waste bins. Torstein looks mildly annoyed. I swallow hard. No doubt our numbers will dwindle again.
"No children," I mutter, rapidly surveying as many coffins as I can. Torstein looks at me like I'm a bright student, someone he's been hoping for; he ignores my puking fellows and the other lost ducks and takes me by the arm. I'm almost as tall as him, but not so broad.
"No, no children. While the fluid they produce is more pure, there's much less of it and it's not economically viable to extract from them, not even in large numbers." He points northward. "So, we have a nursery facility. My people are mapping the best time to extract for maximum productivity and quality of moisture. If you wait too long and puberty kicks in, the water is so filled with hormones we can't use it, can't purify it enough for drinking – we can use it for industrial purposes but that doesn't make us the money. When they get
through puberty, then we have a viable source."
"My parents owned shares," I say numbly.
"What's your name?" He pats my back the way my father used to, when encouraging me to do something I didn't want to do.
"Cato," I say, even though it's emblazoned on my badge. "Cato Dunne."
He smiles, a wide, open honest smile, the kind you'd like to see from your godfather or favourite uncle. "I knew your parents, Seneca and Honoria Dunne. Great friends of the Party."
"Servants of the Party," I correct. "Great servants of the Party and its aims."
"You lot – back to the south-west labs. Dr Walker, show them how to monitor the extractors." He steers me further along the row of clear coffins. "Let's you and I have a chat, Cato; I've been looking for an assistant."
We pass another coffin. Inside is a new inhabitant. I recognise the short dark hair, the razor-sharp cheekbones and the pouty lips. Like a Lulu Brooks doll, Béné lies naked and fragile beneath the glass.
Oh, Sophie.
The loss of Béné sits in my throat, like something caught. I don't know if she's been taken because of me or simply because she was unlucky in the choice of street, shop, parking space. Maybe she's lying somewhere, dead or dying, desiccating in the heat because someone mugged her for the bright vegetables she was carrying, for the things she set out to get to tempt my waning appetite. Perhaps they took her car, her purse. I called the police but they couldn't, or wouldn't, help.
I zip up my jacket. I don't know why I'm surprised at the cold. I've always known deserts are freezing at night. Perhaps it's still hard to remember that this city is now part of a desert, that sand gathers in our streets, piles against doorways and windowsills, that we have to seal our living spaces to keep from being buried while we sleep.
Willa and Gianni have let themselves in and wait in the lounge room. Willa's features are soft, gentle, caramel coloured, her hair is a frizz of mahogany; Gianni, a former Jesuit, looks like a recruitment poster for the Inquisition.
"No sign?" asks Willa.
I shake my head. "It's time to go. Don't want to be late."
Gianni wraps his long arms around me, pushes his face into my hair, like he's trying to imprint me into his memory. Willa starts to cry. I reach a hand out and draw her to us. We stand like that for a while, as they cry for me – I have no tears left. Finally I draw away; I wipe their faces, feeling the salty liquid against my fingertips; I lick the moisture and smile.
"We can't wait any longer."
"Do you really think it will happen? Do you really think he'll do it?" Willa's voice is breathy, hopeful.
"I have to believe it for as long as I can, Willa."
"And if he doesn't? At the last minute, if the Premier refuses? What then?" asks Gianni, a man who lost his faith long ago.
I smile. "Then Plan B."
Torstein didn't take long to trust me. Stupid of him, really. All his security measures and threats of vaporising laser beams and he basically adopts me. Because he met my parents once and I asked the right questions. Maybe he wants a son, maybe something more intimate. Doesn't matter: he's lying under a bench in his personal lab, bleeding away quietly, hands and feet tied up with electrical tape. I wrapped my lab coat around his head so the blood doesn't flow across the floor for me to slip on – that would be all I need at this stage; a broken arm, or a broken hip.
All the things I thought I could do, all the good, evaporated when I saw Béné lying there.
I wonder what Torstein's conscience is like. I wonder how you learn to ignore the little voice inside; I can, sometimes, but Sophie never could. She said it was always louder than the voices outside her head.
Doesn't matter now. The refrigerant tanks are in the furthest buildings. Time to put my theory into action.
I've never seen so many people packed into the square outside Parliament. They're wrapped up against the cold, with balaclavas and goggles to keep the sand out, some with stylish new face shields that combine both elements. Storm troopers line the edges of the crowd. Riot shields and black helmets suck away any lambent light from the streetlamps. Willa and Gianni escort me to the edge of the crowd. One of the troopers recognises me as I pull off my hood, feel the sand sting against my flesh. I've felt numb since Gianni told me about Aqua Humana on the way here, about the plant. About Cato. I relish the bite of the particles, glad to feel anything. He clears a path and others see me; they move aside like water cut by the prow of a ship. Whispers carry along ahead of me It's her, the Religious. Look, she's so small.
They built a raised platform. I frown. That won't work. There needs to be a connection with the ground. The Premier's aide appears at the top of the steps, begins his descent.
"This won't work. I told you not to raise it off the ground. I told you to dig down to the earth."
His smile falters, his marketer's mind struggling with the idea of the private, the hidden, the secret. "But then people wouldn't be able to see."
"This isn't meant to be a sideshow, you idiot." I shake my head, then shout to those around me. "Make a space. Move back as far as you can. We need a space."
And because it's me and because people are desperate to believe, they do it. A small space is made, roughly three metres square, with storm troopers posted along three sides to keep it intact. The fourth side is open to the stairs and the platform.
"Where is the Premier?" I ask the aide. He gives me a sick smile.
"He's coming along. A little hiccup or two, a slight change of plan, but he's coming. Look, there he is now." He points to a man swaying at the top of the stairs; even from here I can see he's the worse for drink. He has a small boy clutched in front of him, hands digging hard into the child's shoulders. A woman screams, and his wife appears, scratching at him, trying to tear the child away. He backhands her and she falls from sight.
"My son," he says. "I'll give you my only son."
I shake my head. Even now, no one can follow instructions. I turn on the aide. "I told you it had to be an adult. It had to be voluntary. It had to be a leader. I told you it wouldn't work otherwise," I hiss between my teeth. Heated breath and spittle hit his face.
His voice pitches high. I'm smaller than he is but he's scared. "He won't go himself! Take the kid!"
Willa, Gianni and I stand, staring up at the drunk man teetering on the edge of the platform. His eyes roll around, unanchored, a little foam gathers at the corners of his mouth.
"Take my son," he repeats. "Won't you take my son?"
"This isn't going to work," I sigh.
"Plan B?" asks Willa.
I nod. "Plan B. See if a couple of those troopers can lift up some of the pavers, so the earth shows." I glance at the man swaying, his sacrifice in his arms. "And take care of him, Gianni."
I've been watching the clouds for some time now, quite intently. I don't think anyone else has – they stopped bothering a couple of years ago. See, here's the thing: we pumped cloud-seeding chemicals into the sky for a hell of a long time, but no one was able to get them to spill. Wrong kind of clouds, not enough ice crystals, not in the right place, not cold enough.
It didn't work the first few times they tried so they gave up; poured the money into pipelines and desalination plants that just made things worse, took more from the earth and sucked her dry. But with the cold desert air, all the refrigerant in the tanks of Aqua Humana, a big enough explosion, a big bang kind of thing, should do the trick. Cloud-busting, if you will.
I've been calculating: if Aqua Humana goes up just right, located as it is on the highest point for miles around, it should reach the right clouds, start the reaction we need, bring rain again, although it could take a few days. A hi-tech rain dance.
Rain from the refrigerant – chlorotrifluoroethylene – could get nasty, probably will, something carcinogenic – but, hey, we're already fucked. It can't get much more desperate than this. It strikes me that maybe I'm as much a fanatic as Sophie ever was, is. Determined, tunnel-vision-sure that I know what's right. Only problem is, I won't know if it works. Won't be time for me to get out of here, and even if there is, the blast radius is going to flatten everything for miles and miles. Hopefully not the city – shouldn't get that far.
If it works, Sophie won't have to go through with her harebrained scheme. There won't be a need for any sacrifice, for any blood spilled – only mine. That may just help if there's any kind of higher power looking down. Maybe a bit of blood will help the pot. As long as it's not Sophie's.
Gianni hands me the knife. It came from a museum in Iraq, was used by the Sumerians in their sacrificial rituals, when crops and rain failed.
I stand on the dry earth, pavers pulled up higgledy-piggledy so my bare feet have contact with the ground. Willa and Gianni take my smile, don't give it back though. Tears on their cheeks catch the light.
I look up, take in the stars, the moon. The skin of my throat pulls tight and I draw the blade across it; it stings. I am an adult; I am a leader; I am willing. The stars brighten. I hear thunder, an explosion and the sky to the west turns red. I feel blood spurt, run down, soak into my shirt, jeans, hear it patter onto my boots, then soak into the earth, sucked down as if by a thirst-stricken man.
I fold; my knees liquefy. Gianni catches me and lowers me gently. There is hard earth beneath me. It shudders and swells, taking great gulps of my blood. Faces fade. The last thing I feel is the spatter of hesitant rain on my face, a stranger, mapping its way like a blind man's fingers.
I love you like water.
First published in 2012: An Anthology of the Near Future, edited by Alisa Krasnostein and Ben Payne, Twelfth Planet Press, 2008.


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Antiquing In Canton, TX (Part 1)Series Website »
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This week on MARKET WARRIORS, pickers Miller, John, Bob and Kevin head out to Canton, Texas, home to First Monday Trade Days - a large outdoor monthly market with a mixture of antiques and new wares. The challenge to find authentic Mission Oak furniture amid the recently made crafts puts one picker up against the clock. Off-screen host Mark L. Walberg injects quick wit and a collector's know-how as the pickers scour the market for key finds, which include a pair of Knoll Chairs, a Bostrom Brady Surveying Tool and an antique document box. The winning picker is determined at A.N. Abell Auction Company in Los Angeles, California, where chosen items go under the hammer.
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As a member of a CSA (community supported agriculture), you are buying directly from the farmer. Here's how it works: Farmers offer a number of shares to the public. Your share pays for a season of produce (or meats, dairy products, flowers, etc.), and in return you receive a box of food weekly or bi-weekly throughout the season, usually dropped off at central locations. For more information, contact each CSA directly.
Cedarmore Farm12612 Turley Lane, Hillsboro, firstname.lastname@example.com What: Pasture-raised meats and eggs; organically grown produce; pies, jams, pickled veggies, maple syrup, and bread Cost: 12-week summer share, $144; 10-week fall share, $140 Pick up: Ten locations including Batavia, Covington, and Oakley
Wild Holly Farm6722 Edwardsville Rd., Blanchester, (937) 783-5105, wildhollyfarm.com What: Organic and naturally produced eggs, berries, vegetables, and custom-grown items Cost: $400 for 18 weeks, June through October Pick Up: Contact the farm to find the location closest to you
Napoleon Ridge Farm & Nature Center123 Napoleon Ridge Rd., Napoleon, Kentucky, (859) 643-3276, What: Produce, jams, jellies, herbs, and flowers, May through October Cost: Full share May through October, $500; half-share, $250 Pick Up: Bellevue and Clifton
Finn Meadows Farm8100 Perin Rd., Montgomery, (812) 212-1196, finnmeadowsfarm.com What: Vegetables, eggs, poultry, beef, honey, and flowers Cost: Full share, $417; half-share: $217 Pick Up: On-site only
Earth-Shares932 O'Bannonville Rd., Loveland, earthsharescsa.org What: Certified organic vegetables, May through October Cost: $350 or $225 plus 25 hours of work Pick-up: The Milk & Honey House at Grailville in Loveland
Goodlife Farm2290 E. Lower Springboro Rd., Waynesville, (513) 897-3676, goodlifefarmcsa.com What: Naturally grown vegetables, May through September Cost: Full share, $440 Pick Up: Home delivery is available for residents in cities across the Southern Ohio Valley including Lebanon, Xenia, Springboro, West Chester, and southern Dayton.
Turner Farm7400 Given Rd., Indian Hill, (513) 561-7400, turnerfarm.org What: Variety of vegetables, enough to feed a family of four, May through October; a year-round chicken, pork, and sheep CSA; and a winter vegetable CSA Cost: May–Oct full share, $475 plus a two-hour per week work requirement. Contact farm for cost of meat and winter veggies. Pick Up: On-site only, Monday and Thursday
Mohr Animal Acres3181 S US Highway 68, Urbana, (937) 484-5950, mohranimalacres.biz What: Beef, poultry, lamb, goat, pork, trout from Freshwater Farms of Ohio, and eggs Cost: Up to 20 pounds of meat for $145 per month; or as little as five pounds for $40. Two dozen eggs may be substituted per pound of meat. Pick Up: Hyde Park and Wyoming
Highland Haven Farm12221 Turley Lane, Hillsboro, highlandhavenfarm.com What: Raw milk, yogurt, and butter; herdshares are also available Cost: Determined by what products you purchase, boarding fees (for herdshares), and the use of glass bottles Pick Up: Weekly deliveries are shared with Cedarmore Farms (see above for locations)
Farm Gal Pals10851 Pleasant Ridge Rd., Alexandria, (859) 445-5044 What: Produce, eggs, cheese, jams, and hand-crafted soaps, April through December. Cost: You can join this CSA for as little as $200, or $400 for the year. Pick-up: Alexandria or Bellevue farmers' markets
The Eaton Farm6880 N. Scott's Ridge Rd., Madison, Indiana, (812) 839-6995 What: Fruits, vegetables, and pastured eggs, May through November Cost: Full share, $650; half-share, $350 Pick Up: Sundays at the Hyde Park Farmers' Market
Gravel Knolls9424 Cincinnati-Dayton Rd., West Chester, (513) 652-7653, gravelknollsfarm.com What: Organic produce for a family of two June through September. Cost: Full share, $425 Pick-Up: on-site only Wednesday and Thursday afternoons.
Stoney Hedgerow Farm8783 Reeve Rd., Camden, (937) 452-7561 What: "Salad fixings" produce, tomatoes, and sweet potatoes, May through October Cost: Full share, $650, plus 25 hours of labor per season (they are flexible with member's needs and schedules). Pick Up: On-site
Allways Farm Collective50 W & Friendship Rd., Dillsboro, Indiana, (513) 479-7070 What: Seasonal produce March through November Cost: Full share, $400; half-share: $250 Pick Up: On-site, Wednesdays at the Northside Farmers' Market and Thursdays in Madison, Indiana
Bergefurds Farm Market and Greenhouses234 State Route 350 West, Wilmington, (937) 383-2133, bergefurdsfarmmarket.com What: Seasonal produce June through October Cost: Full share, $550; half-share, $300 Pick-Up: Anderson Township, College Hill, Hyde Park, Landen Deerfield Farmers' Market, and on-site
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landscape architecture
by Urban Omnibus • March 5th, 2014
For the past thirty years, the Architectural League has annually selected eight individuals or firms from the US, Canada, and...
by Juliette Spertus and Susanne Schindler • November 6th, 2013
Susanne Schindler and Juliette Spertus revisit Twin Parks with its original designers, 40 years after its construction, to pose some complex questions about the role of design in defining the success of low-income housing.
by Urban Omnibus • October 30th, 2013
Maria Aiolova of Terreform ONE discusses the design group's ONE Prize, an annual design and science award that this year focused on how cities can adapt to future challenges of extreme weather, yielding winning proposals that address coastal conditions from Staten Island to Tokyo to Sumatra.
by Chris Reed • June 19th, 2013
Chris Reed shares work from a Harvard GSD landscape architecture studio that considers how productive ecologies drive the development of urban form and uses Jamaica Bay as a case study for exploring the opportunities of richly fluid territories.
by Urban Omnibus • March 27th, 2013
Urban ecologist Alexander Felson proposes a new kind of ecological practice, one that moves from analyzing nature to shaping it and embeds scientific experiments into the design process.
by Tim Maly • December 12th, 2012
Tim Maly takes us on a tour of New York City's landscapes of dredge, and explores how the city's past, present and future are shaped by technologies and processes of what he calls "the greatest unrecognized landscape architecture project in the world."
by Urban Omnibus • April 25th, 2012
Jim Lau shares the landscape architecture work of the New York State Department of Transportation, including a skatepark under the BQE, a waterfront park in Inwood, and an extensive greenway along the Bronx River.
by Urban Omnibus • November 15th, 2011
When we spoke to landscape architect Michael Van Valkenburgh in December 2009 about Brooklyn Bridge Park, just before the first...
by Urban Omnibus • September 9th, 2011
ARCHITECTURE This weekend marks the official opening of the September 11 Memorial in New York, and with that comes the...
by Urban Omnibus • September 29th, 2010
Michael Van Valkenburgh reflects on the design process and the long-term evolution of Brooklyn Bridge Park.


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Baby (Domain) Names
Get this: a new trend of naming a baby is based upon whether or not the domain name was available or not. Is this truly for real?
Are these people serious? Yes, says friend of momlogic and founder of BabyNames.com, Jennifer Moss. But that doesn't mean she thinks it's a good thing.
"Registering a domain name year-by-year can be costly for 18 years -- and who knows what's going to be out there when your child is of age?" she ponders. "We could never have predicted MySpace 10 years ago nor would we have reserved a MySpace user name, right? Perhaps in 18 years teens will be broadcasting from their cell phones or something! I think we can choose their names, but like a lot of things during their lives, we have to let them choose what site/service/screen name they want in the future."
She says if you do reserve a domain name for your child, be careful about what you post on it. "I reserved my daughter's domain name, but didn't ever use it as the web address contained identifiable information -- her first and last name," she says. "I think Internet sites are too open to the world and I didn't want the 'world' to see my baby, just friends and family. So I used the Family Web Pages at Babynames instead for family photos and the like."
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