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Today in History, Jan. 13, 2013
Today is Sunday, Jan. 13, the 13th day of 2013. There are 352 days left in the year.
Today's Highlight in History:
On Jan. 13, 2012, the Italian luxury liner Costa Concordia ran aground off the Tuscan island of Giglio and flipped onto its side; 32 people were killed.
On this date:
In 1733, James Oglethorpe and some 120 English colonists arrived at Charleston, S.C., while en route to settle in present-day Georgia.
In 1794, President George Washington approved a measure adding two stars and two stripes to the American flag, following the admission of Vermont and Kentucky to the Union.
In 1945, during World War II, Soviet forces began a huge, successful offensive against the Germans in Eastern Europe.
In 1966, Robert C. Weaver was named Secretary of Housing and Urban Development by President Lyndon B. Johnson; Weaver became the first black Cabinet member.
In 1978, former Vice President Hubert H. Humphrey died in Waverly, Minn., at age 66.
In 1982, an Air Florida 737 crashed into Washington, D.C.'s 14th Street Bridge and fell into the Potomac River after taking off during a snowstorm, killing a total of 78 people; four passengers and a flight attendant survived.
In 1987, West German police arrested Mohammed Ali Hamadi, a suspect in the 1985 hijacking of a TWA jetliner.
In 1990, L. Douglas Wilder of Virginia became the nation's first elected black governor as he took the oath of office in Richmond.
In 1992, Japan apologized for forcing tens of thousands of Korean women to serve as sex slaves for its soldiers during World War II.
Today's Birthdays: TV personality Nick Clooney is 79. Comedian Rip Taylor is 79. Actor Billy Gray is 75. Actor Richard Moll is 70. Rhythm-and-blues musician Fred White is 58. Actor Kevin Anderson is 53. Actress Julia Louis-Dreyfus is 52. Rock singer Graham "Suggs" McPherson (Madness) is 52. Country singer Trace Adkins is 51. Actress Penelope Ann Miller is 49. Actor Patrick Dempsey is 47. Actress Traci Bingham is 45. Actor Keith Coogan is 43. Actress Nicole Eggert is 41. Actor Orlando Bloom is 36. Actor Julian Morris is 30.
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Next year the U.S. Navy is scheduled to start operations of an Aegis missile defense system at a land base at Deveselu in Romania, representing the second phase of a four-pronged program known as EPAA (European phased adaptive approach). This is being undertaken to provide defense against ballistic missiles, with Iran considered the primary threat.
A surface-to-air version of the Vympel R-77 AAM was displayed at the recent MAKS 2013 Moscow Air Show. The SAM system was developed jointly by Almaz-Antei and Tactical Missile Corp. (Russian acronym TRV). Housed in a container weighing 360 pounds, the weapon has a firing range greater than 10 miles and a ceiling of more than 30,000 feet. "A number of foreign customers have repeatedly asked us for this application of the missile," said Boris Obnosov, TRV general director.
German missile house Diehl Defence (Hall 2c B355) is proposing the GILA (guided intelligent light armament) weapon to the German ministry of defense as a potential weapon to arm the Eurocopter Tiger. The weapon is an adaptation of Elbit's GATR (guided advanced tactical rocket), which fits a laser guidance package to a 68mm or 70mm rocket. GATR has recently been awarded a demonstration contract by U.S. Special Operations Command.
MBDA has unveiled a mockup and video depiction of SPEAR, a turbojet-powered air-surface missile for the UK Royal Air Force. SPEAR stands for selective precision effects at range and the missile is intended for launch from the stealthy Lockheed Martin F-35 (Joint Strike Fighter) at ranges in excess of 100 km.
In 2009, U.S. President Barack Obama announced a "phased adaptive approach" (PAA) for the missile defense of Europe to be deployed in four phases with a mix of sea- and land-based assets. A critical element is the Raytheon Standard Missile 3 interceptor, which in its Block 1A configuration forms the basis of PAA Phase I capability, which has now been implemented.
European missile house MBDA unveiled the results of its latest Concept Visions initiative yesterday: the CVS301 Vigilus. This concept seeks to define a system that could provide manned and unmanned aircraft with on-demand effects from around 2035.
Pakistan's defense ministry announced another test flight on May 31 of the locally developed air launched cruise missile (ALCM). The Hatf-VIII, also known as Ra'ad (Thunder), is a "low-altitude, terrain-hugging missile with high maneuverability" and a range of 350 km (217 miles), according to the ministry. It can accurately deliver conventional or nuclear warheads, the ministry added. The launch aircraft was not identified, but three previous launches since 2007 have been reported from Mirage III fighters.
Over two decades have passed since the laser-guided version of Raytheon's AGM-65 missile left production but, due to emerging requirements, the "laser Maverick" is back.
Late last month Israel Aerospace Industries and Boeing officials gathered to celebrate the 10th anniversary of their partnership developing the Arrow anti-ballistic missile defense system. At the same time, they announced an extension to the partnership, which at present is working on the Arrow 3 two-stage interceptor.
Rafael has come to the Singapore Airshow to display a wide array of its products, which can be seen at Booth N55. The Israeli company has become a specialist in several key areas, such as air defense, precision weapons, reconnaissance sensors and systems, and command and control. It believes that its products and systems have great relevance in many areas of the world, especially in the Asia Pacific region.
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subset: commoncrawl


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Bennington Travel Guide
Photos from BenningtonPictures of Bennington (217)
Hotel Deals in Bennington
Hotels in BenningtonBennington Accommodations (6)
Hampton Inn Bennington
51 Hannaford Square, Bennington, United States
Knights Inn Bennington
693 US Route 7 South , Bennington, United States
Catamount Bennington
500 South St., Bennington, United States
Kirkside Motor Lodge Bennington
250 W. Main St., Bennington, United States
Travel Blogs from BenningtonBennington Travel Blogs (33)
Fall Foliage II
... we woke up and of course had breakfast. We checked out (so soon! too soon!) and did some hiking around some Bennington trails. We also picked apples. We were very New England. We also stopped at Target on our way back into the ...
Monuments, Museums, Hayrides and More
We had breakfast and then climbed aboard the bus heading towards the Bennington Battle Monument. The monument is in honor of Brigadier General John Stark who defeated British General John Burgoyne's invading army in 1777. The Monument is 306 ...
Maybe you can get a sense of my insanity
... have to run to a meeting with their class to introduce them to the play, chat, answer questions, etc. Again, thank you for your patience- and if you are going to be in the Bennington, VT area on May 6 and/or 7 at 8pm, you should come and see the ...
Rain and road trip
... with the smells of scented candles and tasty Vermont goodies, the mums decorating the landscape were gorgeous. Finally arrived in Bennington, Vermont and checked into the Hampton Inn. Very nice hotel. We went to dinner at a local country club, ...
Attractions in BenningtonBennington Attractions (11)
Bennington Battle Monument
15 Monument Circle, Bennington, Green Mountains, Vermont, United States
Monument to a key battle of the American Revolution. The monument stands over 300 feet tall.
Bennington Museum
75 Main St, Bennington, Green Mountains, Vermont, United States
Houses a large display of paintings by Grandma Moses.
Molly Stark Trail
Bennington, Green Mountains, Vermont, United States
A 40-mile scenic drive between Bennington and Brattleboro.
The Apple Barn and Country Bake Shop
Rt 7 S, Bennington, Green Mountains, Vermont, United States


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The band Light in Babylon plays world music from Istanbul. They came to fame on the streets of the megacity and are now playing at international festivals. Ceyda Nurtsch talked to singer Michal about the Istanbul vibeMore
At this year's Venice International Film Festival, the German entry "The Cut" prompted discussion mainly because of its subject matter: the genocide of the Armenians. Jochen Kürten and Oliver Glasenapp spoke to the film's German-Turkish director Fatih AkinMore
A recent study by the Arab Studies expert David Kreuer indicates that young Palestinians do not view engaging in armed struggle as the first option when it comes to putting up resistance to Israel. By Joseph CroitoruMore
Murathan Mungan is one of Turkey's most famous authors. His works deal with topics such as the Kurdish conflict, political Islam and gender issues. Ceyda Nurtsch spoke to him about language, identity and political resistanceMore
Anouar Brahem, perhaps Tunisia's best-known musician, recently brought his latest work to the stage and surprised the audience with his musical interpretation of the Jasmine Revolution of 2011. By Sarah MerschMore
Larissa Bender's "Innenansichten aus Syrien" (Inside Views from Syria) is a compilation of very personal accounts written by Syrian authors. It provides a subjective but precious insight into a life that outsiders can hardly imagine. By Jannis HagmannMore
Just like his novel "The Dark Ship", Sherko Fatah's latest book is alarmingly topical: one of the characters, the kidnapper Abdul, stands for all the radical Islamists who mourn the bygone days of Mesopotamia and embrace a fundamentalist worldview. Claudia Kramatschek spoke to the author about his new novelMore
War alters societies, and art can serve to gauge the change. In the war-struck Middle East, artists are hindered in their work, and some are forced to emigrate. Some feel a sense of hopelessness, while others still firmly believe in the healing capacity of art. Ulrike Schleicher reports on different reactions to the current crisis within the artistic communityMore
The Turkish writer Murat Uyurkulak's novel "Glut" (roughly translatable as "Embers") is a socially critical allegory of his homeland. Although not available in English, it has recently been published in German translation. Ceyda Nurtsch reports on a book that to the astonishment of its author has escaped the sharp eye of the censors in TurkeyMore
Custom-made logos, individual lettering, business cards to match – corporate design is something of a luxury in Jordan, especially for small artisan businesses with little or no advertising budgets. Now, two young graphic designers in Amman are coming to their aid with some fresh ideas. By Daniela SchroederMore
Judith Katzir is one of the most interesting young authors in Israel. Her books deal mostly with strong women who undertake journeys into their own past. Her new novel, "Tzila", is based on letters belonging to her great-grandmother and describes her journey to Gaza, where her Jewish family once lived. Igal Avidan spoke to the authorMore
Simin Tander has undertaken a musical journey to her roots and to herself. The means of transport are varied: poems in Pashto, English and French, a jazz quartet and a finely nuanced, expressive alto voice. The destination is an exceptional album that transcends the boundaries between jazz, singer-songwriting and world music. Simin Tander's new album impresses listeners with its deep sensitivity and disarming honesty. By Stefan FranzenMore
Hartmut Faehndrich is one of the most renowned translators of Arabic literature in the German-speaking world. He has translated nearly 60 novels into German. In this interview with Ruth Renée Reif, he explains why Arabic literature is undervalued in the German-speaking worldMore
Barely 18 years old, Yahya Hassan has thrilled readers and enriched Denmark's literary scene with his first volume of poetry. He also polarises opinion. Daniel Bax on Denmark's new poetry sensationMore
Despite the beauty of Afghan rubab music, it is not well known outside the country and, according to Richard Marcus, infrequently heard inside Afghanistan too. On his new album, "Mountain Melodies", the Afghan-born rubab player Quraishi shares the austere beauty and intricacy of this music and demonstrates his virtuosityMore
Rebetiko is a musical genre that describes the emotionally charged songs of Greeks who were expelled from Turkey in the wake of the population exchange of 1923. Cigdem Aslan, a young Kurd from London, lends her powerful voice to the stories behind these songs. By Marian BrehmerMore
In "Gezi – A Literary Anthology", a volume of essays that was recently published in German, 19 Turkish authors and a photographer reflect on the motivation and dynamics of the Gezi movement. By Astrid KaminskiMore
The young author Emrah Serbes is regarded as the "enfant terrible" of Turkish literature. Not only is he one of the most popular authors in Turkey: since the protests in Gezi Park last summer and his active participation in the resistance, many now seen him as the "writer and voice of the people". Ceyda Nurtsch met him at a reading in BerlinMore
Thomas Ostermeier is the artistic director of the Berlin Schaubühne and one of the most creative figures among the younger generation of German theatre directors. His productions are incisive and provocative – something he demonstrated again recently at this year's theatre festival in Istanbul with Henrik Ibsen's play "An Enemy of the People". He spoke to Anna EsserMore
The Lebanese artist Zeina Abirached grew up during the country's 15-year civil war. In her comic books, she describes how her family experienced the horror of this brutal conflict. Juliane Metzker talked to herMore
In 2002, the then Israeli Prime Minister Ariel Sharon approved the construction of a barrier wall that would run along the ceasefire line of 1949 with the intention of separating Israeli territories from the Palestinian West Bank. In Bethlehem, graffiti artists have started using the wall as a canvas for political protest and socially critical art. By Laura Overmeyer
Iran is one of the great cinema nations. And despite censorship and reprisals, Iranian directors were and are still creative and productive. A photo essay Jochen Kürten
Fikrun wa Fann/Art & Thought is the Goethe Institut's cultural magazine for dialogue with the Islamic world. "1914 – The First World War and the reshaping of the East" is the title of the 100th edition of the magazine. This anniversary edition is dedicated to the First World War, which broke out one hundred years ago this year. The events of the turbulent four years of the war not only changed Europe in the short-term; its consequences are still felt across the continent and beyond to this day.More
Raden Saleh spent many years - the "best of his life" - in Germany. In the mid-19th century, the Javan artist became one of the founders of German Orientalism.


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Suzi's Blog
Raspberry Adobo Agua Fresca
Growing up in Oregon, I was surrounded in spring and summer by fields of berries, mostly strawberry because they have higher productivity than raspberries. And strawberries behave themselves, while raspberries tend to "grow wild" and spread out of control. They are members of the rose family after all.
The United States grows 9% of the worldwide crop. Russia grows 26%. I have no idea what Putin and his associates do with them. I will research. There's only so much vodka you can make.
The beverage above has no vodka, but it does have a bit of a kick. This is my latest agua fresca and I investigated what to do about the essential flavor of raspberries. Don't get me wrong. I love raspberries. The color of raspberry red is immediately recognizable. Darker, deeper, more mysterious than pure strawberry read.
No, my issue is that raspberries tend to be tart and have a monolithic flavor. These days, mixologists will use 6+ ingredients to create cocktails with an abundance of flavor notes and layers. Wine makers have, of course, been doing the same for centuries. There is surely some difference between a deep Burgundy and the one-note of Welches Grape Juice.
Same issue as the raspberries: one note. The skills of a mixologist need not be devoted to just cocktails. Any beverage can be experimented with, extended, and amplified.
To give raspberries more flavor here, I'm doing a yin-yang approach. There is some lemon juice, which always brightens. There is sugar to sweeten. And there is Adobo Honey — see yesterday's post! — for a second layer of sweetness and just the barest image of heat in the finish of your sip. This drink is not fiery, but it has full sweetness and series of flavor layers that you will sense and adore.
About the sweetness. This recipe calls for 1 cup of simple syrup, which consists of ½ cup of water and ½ cup of sugar. You'll find agua fresca recipes that call for a range of sugar: from 1 tablespoon to that full ½ cup. You can adjust as you wish. But the sugar syrup is viscous, and I find that it adds some body to the drink. Textures is one of the senses involved in "tasting" food and here the syrup plays a double role of sweeter and "thickener."
To make it easy for you, the Adobo Honey is made with ⅔ cup honey and 1 teaspoon adobo sauce from a can of chipotle pepper in adobo. Please, start with 1 teaspoon the first time out. Go for more heat in future experiments.
Raspberry Adobo Agua Fresca
Yield: 4+ cups
- Two six-ounce packets of fresh raspberries
- 3 cups of water
- Juice of one medium lemon
- 1 cup of simple syrup
- 1 tablespoon of Adobo Honey
Put the berries and water in a blender and process for two minutes. Strain through a fine wire mesh sieve. There will be considerable residue — with a blender and even with a Vitamix.
Stir in the lemon juice, simple syrup, and adobo honey. Mix very thoroughly. The honey can be viscous, so you may want to warm it before stirring in.
Chill thoroughly before consuming. At least 4 hours. And then, you can taste test. More sweetness is unlikely. But you can mix this agua fresca with some sparkling water to dilute the flavor a tad while imposing those bubbles. Or, you can mix this with the sparkling wine of your choice, in the proportions of your choice, to create an unmatched summer aperitif.
Sources: Brian O'Rourke
Photo Information Canon T2i, EFS 60 mm Macro Lens, F/5.0 for 1/15th second at ISO-3200
Red Velvet Cake Roll from Flo Braker
"What do you think of this?" Suzen showed me a picture. Quite an attractive picture.
"You know I'm color blind," I said.
"Blue-green. Not red. You don't run red lights."
"Not with you in the car," I said.
"So? What do you think?"
"I think it's spectacular." Actually, I could barely contain myself. This recipe is called a cake roll but I much prefer the French roulade. So romantic as the syllables roll out of your mouth. So delicious as each bite goes into your mouth. I always want my Buche de Noel, a chocolate roll that adorns many Christmas day tables. To get a roulade in April seemed to be a late holiday miracle.
Suzen was prepping for a family party, one where folks who had not seen each other in a decade would gather. She, and I, wanted something spectacular. To the eye and to the mouth.
Flo Braker ranks in the very top tier of dessert cookbook authors. Personally, she is a charmingly warm woman, intelligent and skilled. Her books are wonders. They are filled with well-tested, clearly written, and sumptuously delicious recipes. Her latest book, Baking for All Occasions, is a seminal work. I'll write more about the book and incredible spectrum of treats it offers tomorrow.
Today, here is Flo's Red Velvet Cake Roll that Suzi made and presented at that family party. Good party. Good, great cake. Our thanks, once again, to Flo.
Red Velvet Cake Roll
Yield: 1 15-inch rolled cake, 12 to 14 servings
For the cake:
- 1 cup all-purpose flour
- 2 tablespoon unsweetened natural cocoa powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider or white vinegar, 5% acidity
- 4 ounces unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 large egg, lightly beaten
- 1 tablespoon liquid red food coloring
For the White Chocolate-Cream Cheese Filling:
- One 9-ounce package cream cheese, at room temperature
- 5 ounces white chocolate, melted
- 2 ounces unsalted butter, softened
- 1/3 cup powdered sugar, sifted
- ½ teaspoon pure almond extract [or vanilla]
- 1 cup red raspberries, picked over for stems or leaves
For Decoration:
- Powdered sugar
- More red raspberries
Before baking: Center a rack in the oven and preheat the oven to 375⁰ F. Coat a small area in the center of a 15 ½ by 10 ½ by 1-inch pan (jelly-roll pan) with nonstick spray. Line the pan with aluminum foil, pressing the foil into the contours of the pan and leaving a 2-inch overhang at each short end (the spray anchors the foil in place to make buttering easier). Butter the foil, then flour it, tapping out the excess flour. Have all of the ingredients at room temperature.
To make the cake: Sift together the flour, cocoa, baking soda, and salt onto a sheet of waxed paper; set aside. Ina small bowl, stir together the milk, vanilla, and apple cider. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth, about 1 minute. Increase the speed to medium and add the granulated sugar in a steady stream. Continue to beat until light in color and fluffy in texture, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
With the mixer on medium speed, add the egg slowly, about 1 tablespoon at a time, beating after each addition until incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. On the lowest speed, add the flour mixture in two or three additions alternately with the milk mixture in one or two additions, beginning and ending with the flour mixture and mixing after each addition only until incorporated smoothly.
Stop the mixer after each addition and scrape down the sides of the bowl. Maintaining the same speed, add the food coloring and mix well to color the batter evenly. Without delay, spoon the batter into the prepared pan, spreading evenly with a rubber spatula. Bake the cake until it is set on top and springs back when lightly pressed in the center, about 10 minutes.
Transfer the pan to a wire rack. If necessary, run a thin knife blade around the perimeter of the pan to loosen the cake sides. Then pull up on the foil overhang and carefully transfer the cake to a wire rack. Without delay, place a sheet of foil over the cake and manipulate the foil to make a shallow tent (a tent holds in the moisture as the cake cools, but prevents the foil from sticking to the cake). Let cool for about 45 minutes, then proceed to assemble the dessert.
While the cake is cooling, make the White Chocolate-Cream Cheese Filling: In a bowl of the stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until smooth. Pour in half of the chocolate and beat until smooth, stopping the mixer occasionally and scraping the mixture clinging to the sides into the center of the bowl. Pour in the remaining chocolate and beat just until combined. Add the butter and then the sugar and almond extract and beat until smooth and creamy.
Use right away, or store in a covered container in the refrigerator. When ready to use, remove from the refrigerator, bring to room temperature, and beat with a rubber spatula, small whisk, or fork until smooth and creamy. You should have about 1 ⅓ cups.
To assemble the cake: Remove the foil from the top of the cake. Transfer the cake on its bottom sheet of foil to a work surface, placing it so that one of its long sides is parallel to the edge of the surface closest to you. Place another long sheet of aluminum foil on the work surface nearby. Using an offset spatula, spread 1 cup plus about 2 tablespoons of the filling evenly over the cake, leaving a ½-inch border uncovered on the long side farthest from you. (The leftover filling, along with a few berries, makes a good kitchen snack for the baker.) Place the raspberries, if using, randomly on the filling along the length of the cake.
Begin rolling the cake by flipping the edge nearest you over onto itself. Then, with the aid of the foil that extends beyond the short sides, roll up the cake lengthwise until you reach the far long side. As you work, wrap the foil around the roll to assist in rounding the shape
(otherwise the cake will stick to your hands). Place the roll in its foil across the bottom third of a 24-inch-long piece of parchment paper. To compress the cake, pull the rest of the parchment paper up and over the cake towards you. Use a long ruler or a sheet pan to press forward towards the cake on the top of the bottom sheet of the paper while pulling forward towards you on the top sheet.
Carefully lift the roll in the aluminum foil and set it, seam side down, on the fresh sheet of foil. Wrap the cake securely in the foil. Transfer the foil-wrapped roll to a baking sheet or shallow tray and refrigerate for about 30 minutes to help set the filling.
To serve: Remove the cake from the refrigerator and peel off and discard the foil. Carefully lift the roll onto a serving plate with the aid of a long, wide spatula or a rimless baking sheet. (If not serving right away, cover loosely with plastic wrap to keep the cake's surface from drying out and return to the refrigerator to serve the same day.) Dust the cake with powdered sugar. Using a serrated knife and a sawing motion, cut the roll into ½-inch thick slices. Center each portion on a dessert plate. Accompany with the raspberries.
Source: Baking for All Occasions by Flo Braker


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I like cheese.
damn, shit just got real, they can catch bullets in air, i bet there will be some epic battles from now on, i cant wait for Gon to go on rampage!
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Reader Comments (Page 1 of 1)
The lustrous sheen of pale, grey nothing; alone.
The lustrous sheen of pale, grey nothing; alone.
Above the calm of present boughs, I looked upon the lifeless root.
It was here I found my father; true.
Stinking flesh and bellowed breathe, he gave to me his leather vest.
I travelled home to wait on him, my brother James is wearing thin.
by Chaff
I know about this story. I sat by the lake to contemplate the thought of his return
I'm sure there is somebody in Lordaeron who knows the truth of all this. The orcs had come for wood.


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Posted: 20 September 2012
Marshall 50 Years of Loud
Marshall turns 50 this year and we'll be at Wembley Arena in London together with Marshall Amplification to celebrate this Saturday.
If you're joining us, don't forget to use the hashtag #marshall50 to interact with us on social media.
As part of the celebrations this year, we're also releasing a line of commemorative products including the Hanwell Active Loudspeaker and the Major 50 FX. Don't miss out, sign up to our newsletter to get the latest on release dates and prices.


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By IndiaTimes | January 30, 2013, 6:00 am IST Fashion & Beauty
Grape has long been known for its health bestowing properties. It is a unique fruit which can easily qualify as a super food. It is a rich in phyto-nutrients which act as a powerful anti-oxidant. Grape is also rich in a variety of vitamins such as A and C. It contains a good quantity of poly phenols which are known to be effective in reducing bad fats (Low density lipoproteins) in the body.
At the Kenilworth Resort & Spa, the unique grape therapy is offered on special occasions where in there is a package of spa services that fully utilizes the beneficial qualities of the grape fruit.


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Jan 30
lucidity-- said: I really really love this tumblr. the pictures are incredible and I am so happy you shared them with us. Are there more?
I hope so!
I hope you can continue posting pictures your uncle took. I agree with you, they are very incredible photographs and your uncle was very talented. thank you so much for sharing.
I'm glad you like them.
I know of an album he has, and I'm eager to look through it. The thing is that he lives on Iceland and me in Sweden. But I will work on getting them online as soon as possible.


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Concussions don't worry Jahvid Best
DETROIT -- Jahvid Best's first of three concussions -- that he knows about -- happened in a terrifying sequence in college.
Best leaped into the end zone and landed on the back of his head, from about 8 feet in the air, in a game that ended his career at California.
"If I can come back from that one, this one should be a piece of cake," he said Monday.
I'm pretty sure if there was real damage going on, I would have physical problems or mental problems -- and I have no problems. So, I'm not worried about it." -- Lions RB Jahvid Best on concussions
The speedy running back had a second concussion in a preseason game last year and his third on Oct. 16, ending his second NFL season after just six games.
Best has been working out with his teammates during organized team activities and expects to be cleared for contact before training camp starts next month.
Despite the increasing concerns about the danger of playing with concussions, Best insisted that doubts about his future in the game don't creep into his mind.
"I'm not impaired or anything," he said. "I'm pretty sure if there was real damage going on, I would have physical problems or mental problems -- and I have no problems. So, I'm not worried about it."
Detroit drafted Best in the first round two years ago despite his concussion history and the selection has looked sound when he has been healthy.
A toe injury stunted his rookie season, when Best played through pain to be in every game. His second concussion as a pro knocked him out of the lineup last year after he helped the Lions win five of their first six games. They finished with 10 victories, earning a spot in the playoffs for the first time since the 1999 season.
Best ran for a career-high 163 yards -- more than doubling his best day on the ground -- and a touchdown against Chicago in the game before his season ended.
Lions coach Jim Schwartz hasn't needed to see Best develop his talents this offseason because he already knows what he's capable of doing on the field.
"You saw it as a rookie when he was healthy," Schwartz said. "You saw it last year when he was healthy, probably culminated by that Monday night game against Chicago.
"He's a home run hitter. He's an explosive player, and that means a lot to our offense."
Best said he hasn't had any concussion symptoms since headaches subsided a couple weeks after his last game of 2011. After Best briefly lobbied the Lions to let him play, he said a "bunch" of specialists evaluated him and all agreed he should go on injured reserve.
NFC North blog
ESPN.com's Kevin Seifert writes about all things NFC North in his division blog.
Following months of rest and recovery, including hanging out with surfers in San Diego and getting a ton of tattoos, Best was fired up when he was cleared to participate in offseason workouts.
"The first OTA, I felt like I was a rookie again," he said. "I didn't know what it felt like to go through a practice, it has been so long. I'm excited to just be back out there."
Best is trying to strengthen his neck with daily exercises and plans to try different helmets during training camp, hoping to cut the chances of having another concussion, but concedes there's only so much he can do.
"If you get hit, you get hit," he said. "Boxers can't stop from getting knocked out. You just got to play."
The Lions need Best in the lineup to balance their one-dimensional offense, which depended almost exclusively on Matthew Stafford's arm and receiving targets such as All-Pro Calvin Johnson last season.
"Jahvid is a big-play guy," Johnson said. "He's going to help us a lot -- as long as he can stay concussion free."
NotesLions receiver Titus Young spoke to reporters for the first time since he punched Louis Delmas when the veteran safety wasn't looking, but declined to talk about what happened. ... Delmas and RB Mikel Leshoure didn't participate in Monday's OTA because of ankle ailments, Schwartz said.
Copyright 2012 by The Associated Press
The NFL on ESPN.com
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1pan biscuits
1 large onion, chopped
1/2 bunch celery, chopped
1 stick butter
2 eggs, beaten
2 Tablespoons whole leaf sage
4-5 cups rich chicken broth
salt and pepper to taste
Print Recipe
OMG, I love Mrs. Wilkes' Boarding House! And I love reunions although our family doesn't seem to have them anymore. We used to meet every year at Hunting Island but since the "elders" passed, no one wants to organize.
I will, however, be attending my 50th high school reunion next year! Can't believe it's been 50 years, unless I'm looking in the mirror; should be fun.
i think it is wonderful that your family finds time each sept. to have a reunion meal together. what precious times. we don't end up having them much because we have felt that it has to be a production put on each year. but i like the meal idea. it is enough and everyone can still gab and catch up for hours(days if they want). thanks for the idea and i hope you all had a great time!ReplyDelete
I've printed this out and plan to make it on Sunday.
Thank you so much!
Not just for the recipe, but for the reminder that no matter the distance we always need to make time for each other.
Tell your Daddy his cornbread dressing's heading Northwest. It's wonderful that you all still get together. I hope you are having a great day.ReplyDelete
I love family reunions and all the food and hugs that go with it. I always come away from "family time" strengthened, remembering "who I am."
We do the food that way too...I will try this wonderful recipe..hope it turns out as good as his! Come say hi :D
Fun times and memories. I missed my gatherings this year. Hopefully next year I will feel better and be able to make it. Reunions were always fun. I'd always look forward to the Spanish Rice that one Aunt would make and the Pigs In The Blanket. That recipe of your dads looks delicious but I can't eat that stuff any more.ReplyDelete
thank you for allowing me to be at your 'family gathering'. All my family is about gone so I don't have anyone to share with.
i have copied your daddy's dressing and will try it one of these days.
Elsie <><
Hmmmm. My hubby's aunt is married to a Ralph Risley from around Washington, Indiana. I love reunions!ReplyDelete
I have changed my settings for comments to prevent spam, I would love for you to join me over on Facebook Granny Mountain page!
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The Everlast Evergel Hand Wraps contain a new state of the art gel material that dissipates impact energy and protects knuckles during training, The full wrist strap provides superior support and allows for a custom fit. Great for martial art or boxing training.
Get fighting fit from the comfort of your own home with this Force 1 Complete Boxing Set.
It comes with everything you need to practice your jabs, kicks and punches. The 2ft punch bag can be hung up using either the wall bracket or the ceiling hook so that it's the perfect height for training. With a tough design and wipe down material it will take all of the punches and poundings you can throw at it.
This set includes a pair of standard boxing gloves, along with a pair of wraps to keep them secure while you workout. There's also a set of focus pads that are ideal for sparring with a partner, with them moving around so you can master a wide variety of boxing moves.
The set comes with a skipping rope that's ideal for improving you overall fitness and training you to be light on your toes.
With all the kit required to start your boxing training, with the Force 1 Complete Boxing set you can certainly learn how to throw a punch.
Useful info:
- 2ft punch bag
- Wall bracket
- Optional ceiling hook
- Includes mitts and wraps
- Includes pair of focus pads
- Includes skipping rope
- Force 1 Complete Boxing Set
4 ft Nevatear Heavy Bag.
Premium synthetic leather with reinforced webbing, along with excellent heavy bag construction handles to provide long-lasting durability and functionality. The heavy-duty straps provide safety and the double end loop provides increased functionality.
Everlast Mens Pro Style Training Boxing Gloves 14 oz
With premium synthetic leather along with excellent glove construction, the Everlast Men's Pro Style Training Glove provides long lasting durability and functionality.
The Everlast Pro Style Training Glove 12oz features premium synthetic leather. This along with excellent glove construction gives long lasting durability and functionality.
The Bruce Lee Slam Man The Bruce Lee Slam Man is a reaction trainer. An excellent cardio workout, which helps improve speed, agility and hand eye coordination. The Slam Man enables you to duplicate a professional boxers workout, naturally firming up and toning the different muscle groups. 15 computerized programme of workouts. Variable height feature from: 162, 173 & 183 cm. Assembled dimensions: 47 x 41 183 cm. 1 person assembly.
Quality practice mitts with pre-shaped foam inserts and free wrist straps.
Everlast Evergel Mantis Punch Mitts
The Everlast Evergel Mantis Punch Mitts contain a new state of the art gel material that dissipates impact energy and protects hands during training. New Mesh back ensure breathability and comfort. Mantis shape and new padded wrist support combine to provide superior hand safety and comfort. State of the art gel dissipates impact energy and protects hands during training for martial arts or boxing!
14oz foam filled polyurethane boxing gloves with laced wrist for secure fit.
Everlast Leather Boxing Set - 14oz Leather Gloves, Leather Curved Hook, Jab Pads and Hand Wraps
- In Stock
0 review
- Delivery
Leather 14oz gloves: High grade leather along with excellent glove construction provide durability and functionality. Comfortable training glove with extra shock absorbing durable foam and comfortable Velcro wrist strap. Leather curved hook and jab pads: High grade leather hook and jab pads, with curved shape and padded wrist support combined to provide superior hand safety and comfort.
Hand Wraps: Polyamide/polyester blended material provides breathability and comfort while training.
Everlast Adjustable Speed Bag Platform
Complete with swivel, two brace boards, assembly hardware and full rubber edge binding for safety. Compatible with double end bags and double end anchor.
The Everlast Thai pad feature a authentic Thai Design that feature dense foam padding for safety while blocking kicks, elbows, punches and knees. Premium synthetic leather provides long lasting durability and functionality. Perfect for martial art or boxing training.
* Please Note this Product Contains Only One Pad*


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Below is a schedule of our upcoming public planetarium shows. All shows start at 7:00 p.m. Due to limited seating, guests are asked to register in advance by clicking on a link below and bring their ticket with them to present upon arrival. Registration is free of charge.
Registration for each show may be done by clicking on the desired date above.
Each show is followed by public observing at the SUNY Oneonta Observatory at College Camp, weather-permitting. Registration is not needed for the public observing, and it begins at sunset or 8:00 p.m., whichever comes later. For more information, please visit our observatory page.


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Don't be one of those dickheads that follows the @MotherF_cker. Join http://t.co/wFnW2XeGcr! #KickAss2http://t.co/Nobo6us0Ac— #KickAss2 (@kickassthemovie) July 2, 2013
Kick-Ass 2 was released August 16th, 2013 and stars Aaron Taylor-Johnson, Chloe Moretz, Morris Chestnut, Claudia Lee, Amy Anzel, Clark Duke, Augustus Prew, Mary Kitchen. The film is directed by Jeff Wadlow.


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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.
29 April 1997
I am pleased to join you again today at this second Academies Forum to address the important challenges global warming presents to Australia and the rest of the world.
Australia accepts these challenges and remains firmly committed to doing its part in the global effort required to address the threat.
The Intergovernmental Panel on Climate Change provides us with a clear message on the need for action. This action must encompass response to the potential impacts of global warming, reducing emissions of greenhouse gases, and advancing climate change science.
Notwithstanding scientific uncertainty about the specifics of future climate change impacts, we have a responsibility as a nation to commit ourselves to precautionary action.
The Howard Government is demonstrating such a commitment both through domestic actions and through participation on the international stage for a better global outcome
Internationally, Australia is playing an active and constructive role in negotiations for an agreement to be adopted at the major Climate Change Conference this December in Kyoto. We want an outcome which is fair and achievable. In Rio, targets were set that weren't achievable without disproportionate economic cost. The targets weren't met and the lesson should be learnt.
Fair is when the costs are equitably shared. A uniform international emissions target approach may be superficially attractive for its simplicity, but it will not deliver a durable approach nor will it deliver the best environmental result.
Even the EU would allow individual EU countries to take on targets ranging from a 30% reduction to a 40% increase in emissions!
In other words, the EU recognises that differentiated emissions targets are necessary to reflect equitable sharing to the background of differently structured economies, but they would deny this possibility to other countries. In fact the EU accepts differentiation for 28 of the Annex 1 countries, but would deny it to countries such as Australia, New Zealand, Japan, Canada and the US.
Uniform targets will significantly and disproportionately harm the Australian economy compared to our competitors. The latest ABARE assessments, released yesterday, indicate that if Australia is forced to reduce carbon dioxide emissions to 10% below 1990 levels by 2020, it would impose costs on Australia of $9,000 per person in net present value terms.
According to Dr Fisher " this cost is around 22 times higher than the loss estimated by the average European and about 6 times by an American".
We would be expected to sacrifice Australian jobs even though Australia contributes just over 1% of global emissions - compared to 19% for the USA and 14% for the EU; and when our greenhouse gas reduction effort well matches that of many other OECD countries - unofficial forecasts show Australia performing better than the United States, Canada and France.
Although the EU has claimed the high moral ground with its call for an ambitious target of 15% reduction, they do so with the benefit of the European bubble allowed under the Convention and improvements achieved without economic sacrifice.
For example with the closing of inefficient coal mines and the coming-on stream of North Sea gas, the UK's emissions are expected to be 2% below 1990 levels. In other words, the UK's improved performance did not require a sacrifice of economic growth and jobs to achieve a better outcome.
Likewise, Germany's emissions are expected to be 10% below 1990 levels thanks to industrial restructuring associated with reunification - the closure of uneconomic East German facilities has resulted in substantial reductions in emissions.
Australia doesn't have these avenues open to it - we would be sacrificing highly efficient coal mining, mineral processing and agricultural production.
There is no denying Australia's relatively high per capita emissions .We are resolved to reduce emissions, but we face particular difficulties.
We have a higher population growth rate than most other OECD countries.
Furthermore, the commodities exported by Australia tend to have a high emissions intensity associated with their production:
Even though the emissions intensity of these industries is high, we are generally a more efficient producer of these commodities than elsewhere.
Uniform emission targets would unfairly penalise such domestic industries, and may have the effect of encouraging production to move off-shore resulting in an overall increase in global pollution (greenhouse gases and other emissions).
For instance, Australia's liquid natural gas exports will be used by our regional neighbours to replace more polluting energy sources. But because the liquid natural gas production process results in greenhouse gas emissions in Australia we face a penalty at the national level, while the countries which import our product obtain a greenhouse benefit. Australia's global contribution in these circumstances is not recognised under the rules of the Convention.
Not surprisingly, the Howard Government is committed to achieving protection of the environment in ways that safeguard our economic future and the jobs of Australians.
It is for these reasons that Australia has invested in developing and promoting internationally an approach based on differentiation of emissions commitments.
Australia has a significant task to convince other Parties of the practicality of this approach in the hectic schedule leading to Kyoto.
This was apparent when I was in New York earlier this month at the Commission for Sustainable Development - five years on from the Rio Conference. It will be followed in June by a special environment session of the United Nations where climate change will again take centre stage.
But because our approach is the only path for a fair and achievable outcome we will continue to press the differentiation agenda. To maximise the environmental effectiveness of the outcome, the agreement must be fair and equitable.
Just as important as the global effort, is our domestic greenhouse response effort to reduce emissions.
Last November at the first Academy Forum, I referred to the steps being taken by all Australian Governments to develop a new National Greenhouse Strategy.
In February we had the release of a Discussion Paper for public consultation.
I am pleased to learn that in response more than 150 submissions have been received from a cross-section of the Australian community, including major companies, research organisations, industry associations, conservation groups, academia, and a range of individuals. These submissions will contribute to a more effective revised National Strategy.
Some submissions suggest that government activity in response to climate change is not enough, and that we need to move beyond "no-regrets" actions.
Yet, it is clear that significant opportunity for further voluntary actions still exists in Australia. In the area of energy efficiency there is little doubt that we could save 20% or more of current energy use, thus saving costs and reducing greenhouse emissions.
We are working with the industrial, commercial and residential sectors to realise these opportunities in a cooperative way. For example, in recent months Commonwealth assistance has been provided in promoting cogeneration, and energy efficiency in residential buildings.
In November I also touched on the growing success of the Greenhouse Challenge Program as an example of what Government and industry working cooperatively can achieve. The Greenhouse Challenge is building a constructive relationship with Australian industry. Industry is providing enthusiastic partners in our national response.
Twenty of Australia's largest companies, electricity generators and distributors, and six industry associations have now signed agreements.
The carbon dioxide emission savings that they will generate by 2000 are:
In a few days, I will be in Brisbane for the signing of agreements with chief executives of eleven further companies and six more industry associations - covering sectors such as cement, alumina and brewing.
In part, the agreements are also helping to encourage an important cultural change in the way energy is viewed - no longer to be seen as an inexhaustible supply, but rather as a precious resource with environmental constraints.
In the past Australia's energy production has been based on an abundance of fossil fuels, particularly coal.
Now, Australia has opportunities for greater use of gas and renewable energies, and to achieve improved energy efficiency in many areas.
Through the recent emergence of electricity distributors offering energy from renewable sources we can see a sign that the Government's focus on energy market reform is starting to deliver benefits beyond just cost.
The Cooperative Research Centre for Renewable Energy in Perth is working on longer term solutions to sustainable energy supply, in particular in rural and remote areas. The research is focussing on a number energy sources including: photovoltaics, solar-thermal, electric windows and wind.
Australian industry is also investing heavily in energy efficiency research. For instance, Ford Australia is investing in a pilot magnesium processing plant in Queensland. They are exploring the option of using magnesium in car components. Again, Australia has a natural endowment in magnesium which has a lighter metal than aluminium per unit of strength. The bad news is that we may produce more greenhouse gases in the process; the good news is, however, that globally, the lightweighting of vehicles is likely to save four times the emissions. (for which we will get no credit)
The Government's current agenda to develop a sustainable energy policy with a 25 year horizon will produce a range of environmental benefits including greenhouse.
Additionally, it is only recently that we have realised the important connection between the way we manage our forests and lands and greenhouse gas emissions. Investment under the Government's Natural Heritage Trust, will produce substantial greenhouse benefits by reversing the decline in the quality and extent of Australia's native vegetation cover.
In passing, it is important to note that Australia is one of the few annex 1 countries that provides a comprehensive report on emissions from land use change and forestry in their greenhouse gas inventory - Canada and the USA didn't provide any estimates for land use change in the their first reports under the Climate Change Convention.
Those who choose to rate us against others and demand from us a greater penalty than others, should perhaps consider these factors.
In conclusion, Australia continues to be a strong advocate for a comprehensive approach on greenhouse response covering all the gases and their sources.
We have commenced an agenda of reducing emissions of greenhouse gases. We can point to early successes. But this is the beginning of a long and challenging agenda - one in which all Australians must contribute in a national partnership.
This second Academies Climate Change Forum is a timely contribution to the policy debate. I'm sure you will have a productive session and I look forward to hearing the outcomes of the Forum.


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11304 Southeast 10th Street has a Walk Score of 62 out of 100. This location is Somewhat Walkable so some errands can be accomplished on foot.
This location is in the Ellsworth Springs neighborhood in Vancouver.
Nearby schools include Good Shepherd Montessori Dcc, Ellsworth Elementary School and Kindercare Learning Center 457.
The closest grocery stores are Trader Joe's, Super Supplements - Vancouver (Cascade Park) and Snappy's Gas & Groceries.
Nearby coffee shops include Peet's Coffee & Tea, Peets Operating Co Inc and Starbucks. Nearby restaurants include Thai Terrace Restaurant, NYC Pizzeria and Jerusalem Cafe.


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- Address:
110 W. Illinois St.
Chicago, IL 60654Neighborhood:
River North (Chicago)
- Cuisine:
AsianPrice: $31 to $50
- Dining Style: Casual Elegant
- Website: http://www.sundachicago.com/
- Phone: 3126440500x
- Hours of Operation:
Lunch: Monday - Friday: 11:30am - 3:00pm
Dinner: Monday - Wednesday: 5:00pm - 11:00pm,
Thursday- Friday: 5:00pm - 12:00am
Saturday: 4:00pm-12am
Sunday: 4:00pm-11am
Sunday Brunch: 10:30am - 4:00pm
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: Sushi, Southeast Asian, Asian
- Executive Chef: Jess DeGuzman
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef's Table, Counter Seating, Delivery, Fireplace, Full Bar, Gluten-free Menu, Happy Hour, Late Night, Non-Smoking Area, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Smoking Area, Takeout, Weekend Brunch, Wheelchair Access, Wine
- Catering: Email email@example.com for Private Party Room information and in-house customized catering options.
Order party platters for "pick-up" for your office lunch, event and more.
For 'full-service" off-premise catering inquiries please email email@example.com with your request.
- Entertainment: Rockit Ranch Productions can book your entertainment for your private party needs. No live entertainment is offered in non-private areas.
- Special Events: SUNDA SOCIAL: 4 PM - 6 PM - Weekdays!
Meet. Pair. Share. Sunda social goes on Monday through Friday from 4pm-6pm in the lounge and bar with half-priced appetizers, and specialty cocktails. It's our best deal of the week and it happens every day!
SUNDA BRUNCH: 10 AM - Weekends!
Saturday & Sunday Brunch features a special brunch menu with new items as well as Sunda Signature favorites, a gourmet "build your own" bloody mary bar, asian-inspired Mimosa-Kits and more! Brunch services from 10am – 3pm on Saturday and 10am – 4pm on Sundays.
Getting there
- Cross Street: LaSalle
- Public Transit: #22 Bus, stop at Grand coming from the North. Stop at Hubbard if coming from the South. Walk a ½ block west.
#36 Bus, stop at Illinois coming from either direction, then walk 1 ½ block west.
Red line train Grand Stop then walk one block north to Illinois
- Parking: Valet
- Parking Details: Valet parking is available.
Parking lots nearby at the corner of Illinois and LaSalle.
Meter street parking nearby.
A word from Sunda
Located within Chicago's bustling River North neighborhood, Sunda pairs New Asian fare with Midwestern hospitality for an award-winning concept. Offering contemporary interpretations of traditional dishes from Japan, China, Vietnam, Cambodia, Indonesia, Thailand, the Philippines and more, the Michelin-recommended concept from Rockit Ranch Productions has received numerous accolades, including Best New Restaurant and Chicago's Sexiest Restaurant. Showcasing exceptional cuisine from Executive Chef Jess DeGuzman, mod décor from renowned designer Tony Chi, a chic, yet approachable ambiance and seating for more than 200 guests, Sunda has rapidly become a mainstay on the Chicago dining scene.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerHot Spot
- Diners' Choice WinnerMost Booked
Sunda reviews from OpenTable diners
407 reviews since June 4, 2014
- Food4.4Service4.3
- Ambiance4.2Noise LevelEnergetic
hot spot (246)fit for foodies (236)good for groups (200)special occasion (176)vibrant bar scene (123)romantic (84)neighborhood gem (59)great for lunch (58)great for brunch (51)late-night find (41)notable wine list (35)great for outdoor dining (30)kid-friendly (9)scenic view (3)Show More
- outstanding experience to entertainjrh1228Dined on 9/30/2014This was my 6th time to Sunda. I alway attempt to secure a reservation when in town to entertain clients. Great food, great place! The staff are professionals. Would highly recommend to anyone looking for a special occasion or impress clients.Special Features:I would recommend this to a friend.
- Great food and wine!!StephDined on 9/27/2014Been here several times both with friends and date night with my husband. Great service every time. The food is spectacular! We always get several dishes to share. This time had a nice bottle of Far Niente..perfect with our meal!Special Features:I would recommend this to a friend.
- Outstanding service!OpenTable Diner Since 2014Dined on 9/27/2014The staff made me feel like a million bucks. They treated me so well and were very generous and helpful.Special Features:
- ChicagorestaurantloverDined on 9/27/2014Had 430 res on a Saturday. The place was empty but was still seated in the worst table near the bathroom. Then the server tried to bring a bottle of wine a year younger than what was on menu TWICE with two different bottles.Next the Brussels spouts salad which is usually very good was served with a chip from a plate with it. To top it off a party of six was seated next to my family with the place still half empty. They were practically sitting in our laps. The manager waited until I got up to use the restroom to stop by and ask how things were going despite my request to speak to him. I normally really enjoy this place but the last experience was so bad I won't be back,Special Features:
- OpenTable Diner Since 2011Dined on 9/26/2014Food and drinks were great as always, but disappointed with lack of service at the bar. Although it was a busy Friday night, the lack of attentiveness by the bartenders was disappointing.Special Features:I would recommend this to a friend.
- FoodieDined on 9/26/2014Sunda has always been a favorite but the last couple of visits have left me in a disappointed state. Service is lacking ....friendly, but slow. And not really helpful on nenu choices ... They always seem to be running and not attentive. Food was subpar on the last two visits. The details that made it special before seem to have disappeared. The noise level is always challenging but when the rest of the experience is stellar it is easy to forgive. Not sure I'll be back anytime soon.Special Features:
- Beautifully presented foodtbmessingDined on 9/26/2014The food was delectable, beautifully presented, and satisfied even my foodie husband's palette. I took him here for his birthday and requested that they bring out a birthday cake (sans the singing), which they did at the end of our meal. Our server's name was Lindsey, she was professional, attentive, and absolutely a delight. We ordered the pork belly and kale salad, and honey shrimp appetizers - both the pork belly and kale salad were flavorful! The kale salad was a unique twist on fusion and full of flavor. The shrimp appetizer was ok, nothing to blow my socks off and not all that "fusion", but it was good. I would highly recommend this place for foodies and lovers of Asian cuisine!Special Features:
- Great food. Extremely loudskidocVIPDined on 9/25/2014The noise level is deafening. It is even difficult to order. The food itself was excellent. Service suffered from the noise level. Recommend the black cod. the fatty tuna sashimi, and scallops were excellent. Hamachi with jalepenos were also great. The pad thai was sweet but also very good. The place is full of Yuppies. It is a hip place. Just too loud for my tastes. I guess I am getting old.Special Features:
- Going Down Hill?JimmersVIPDined on 9/25/2014We've eaten at Sunda many times and always loved it. So we went there to celebrate a birthday. It was lively, and the service was friendly. But my wife and I felt that something has changed with the food. It's just not as good as it used to be. In fact, much of it wasn't very good at all. Brussel sprout salad is still solid. But dishes that used to be signatures -- shrimp tempura and ox-tail dumplings -- seem tired, heavy and over-sauced. Pho was both oddly spiced and bland, a tough combination to pull off. My best guess is that chef Jess Deguzman has turned the kitchen over to others, who produce desultory copies of the chef's dishes. I might still go to Sunda for the atmosphere and sit at the bar, but I can no longer recommend the food.Special Features:
- Sunda was a great find.OpenTable Diner Since 2010VIPDined on 9/24/2014The food was great! Fresh and unique. Especially if you like Sushi! Our server was great too.Special Features:I would recommend this to a friend.
- Way overpricedSarahVIPDined on 9/23/2014Decent food but small portions for the price. $31 for dinner and I had 5 bites total!
- Expect an Experience!!CookieDined on 9/21/2014Service was exceptional, which you don't find anymore . . . anywhere! I took it as a sign of good things to come and I was NOT disappointed!! The food was absolutely delicious! I would order everything I ordered, every time I go - - - if it were not for the fact that I MUST try the entire menu! Seriously . . . when's the last time you ordered 8-10 plates to share and everyone loved everything?? The Oxtail Pot Stickers and the Spicy Tuna Crispy Rice (signature) Sushi were amazing!! Can't wait to go back!!Special Features:
- Incredible Sushi!altumaxDined on 9/21/2014We took a group of three here as a special treat, so we ordered a number of different things to try. I have to say that we were quite impressed with everything that came out... it was amazing! Our favorites (by far) were the Lobster Wagyu roll and the Unagi/Foie - I can't even put into words how delicious these were. Our Unagi/Foie took a very long time to come out, but we were pleasantly surprised when our server told us that it had been because it had not been prepared up to their standards the first time and that it certainly a dish that absolutely had to be done the right way. Everything was outstanding! Highly recommended!!Special Features:I would recommend this to a friend.
- AMAZINGtinytotDined on 9/21/2014I watched the show with the sushi chef over 5 years ago when he was visiting different restaurants around the country looking for new ideas. Since that show I always wanted to visit and I'm so glad I did. It met my expectations and more. Thank you.Special Features:I would recommend this to a friend.
- Great BrunchkbcrewDined on 9/21/2014In a city with so many dining options, Sunda stands out as a unique option for Sunday brunch. We enjoyed all of the dishes we tried. Presentation was fun and flavors were fabulous. The server was patient with our interest in chatting with out-of-town guests instead of ordering but disappeared when it was time for drink refills and the check. I would definitely return and recommend Sunda to others.Special Features:I would recommend this to a friend.
- Delicious. Every time.YumzDined on 9/20/2014This is a MUST if you like sushi! So good! They also have the most delectable brussel sprout salad on the planet!Special Features:I would recommend this to a friend.
- Was very loudFlemmingsVIPDined on 9/20/2014Good food, sorry we couldn't hear each other talk!Special Features:
- Great foodjohngVIPDined on 9/20/2014If you want great food and great service this is the place.Special Features:
- OpenTable Diner Since 2011Dined on 9/20/2014Place was recommended by a friend and I am glad that we went! The food was exceptional, very different dishes than you would expect, not the traditional Asian rest. Brussel sprout salad was a must-had to try it due to past reviews and it was amazing. Service was very helpful recommendations, some unique items were perfect. Tastly flavored mimoas llike mango topped off a great lunch. We had a hiccup when we came and tried to order lunch on a Sat. at noon as they were only prepped for brunch and we had our hearts set on a lunch items. First they said sorry....then I think the manager realized that came back and told us we could rolls on the lunch menu. They should decide if they have lunch on weekends or indicate that online.Great find.Special Features:I would recommend this to a friend.
- Awful Sushi, NoisybiillyDined on 9/19/2014Rice was gummy, fish was warm, cuts were inconsistent, prices were way too high for the quality, and the noise level was through the roof. Overall not quite sure what the concept was aiming for either. Seemed very tired.
- Great as alwaysDanny847Dined on 9/19/2014Dan was my server and he provided excellent service. He recommended the Loveblock wine which was very good.Special Features:
- The food was good!MishDined on 9/19/2014I enjoyed Sunda with my colleague. But I wish that there were more vegan and vegetarian options.Special Features:I would recommend this to a friend.
- Waited 45 minutes despite reso.NomNomNomDined on 9/17/2014We had a reservation for a party of 4 at 8pm on a Wednesday (arguably not the most happening night of the week and arguably a little late for dinner...) and still weren't seated until close to 9pm. Fortunately we already knew we liked the food at Sunda, otherwise this would have made us question whether it was worth the hassle to come back. Why make a reservation (and arrive on time) if you are still going to have to wait for an hour? That said - the food is always good and the atmosphere is fun. Just surprising to have such a bad experience getting seated late on a week night.Special Features:I would recommend this to a friend.
- ExoticMomSaysVIPDined on 9/17/2014Sushi, buns, noodle salad taken to more interesting levels made a great lunch in a beautiful room.Special Features:I would recommend this to a friend.
- MichaelMichaelDined on 9/15/2014Food is amazing. Wait staff even more amazing. Way too noisy.Special Features:
- Sushi with a twistDeedeeDined on 9/14/2014Interesting combinations, fresh flavors. The roaste brussel sprouts salad is worth a visit.I would recommend this to a friend.
- Sushi in Chicagotravel2eat2shopDined on 9/14/2014We wanted to find some good sushi on our trip to Chicago, and there were so many options but we decided on Sunda based on a recommendation from friends and the proximity to our hotel. The cocktail options were great, I had the lemon wasabi martini and we shared the only hot sake they served which was also good. We had the Brussel sprout salad and Beef wrap appetizers, both were delicious. We ordered 3 sushi rolls, one of which they took awhile to come to our table but we were in no hurry. Our favorite roll was the Firecracker. Would definitely go back if in Chicago!Special Features:
- Food is always great!SarajoDined on 9/13/2014I took girlfriends from Michigan here Saturday night and we had a great time. They loved the food (such great flavors) and ambiance.Special Features:
- Exceeded expectationsSucker4SushiDined on 9/13/2014My friend and I heard about Sunda and loved the pictures on their Instagram. Such wonderful service and absolutely delicious food! The pear sake is now one of my favorite cocktails while the lobster wagyu has set the bar for sushi rolls. I wi definitely be going back!!Special Features:I would recommend this to a friend.
- Excellent food, loud atmosphereCLEColeVIPDined on 9/10/2014The food was excellent and inventive. Each stop at the table to deliver food was met with anticipation and eagerness born from the previous course. The quality was excellent and preparation was nearly always phenomenal. It was loud and difficult to talk to our companions at our table. If I were to go back again I would probably return earlier in the evening when it wasn't quite as vibrant a scene.Special Features:
- uninspiringAtmospherelessDined on 9/6/2014Went for brunch on Saturday. Dead quiet. A couple of dim sum options were good, a couple of others bland/nothing exciting. Waiter forgot our 2 drink orders seconds after we ordered. Would not return.
- Excellent food and great cocktails!FoodstalkerchicagoDined on 9/5/2014The food here is always great ! Love the rolls ! Although the ambience is great - the noise level is way too high. It was so loud that could hardly hear anyone on our table. Maybe would not recommend going for any kind of business or formal dinner!Special Features:I would recommend this to a friend.
- Great for birthdaysOpenTable Diner Since 2012Dined on 9/5/2014Celebrated my birthday here and the restaurant provided complimentary cake and a $10 Gift Card to return. Thought this was a great gesture. Overall food was delish, just needed more people so I could have ordered more items to try.Special Features:I would recommend this to a friend.
- Exceptional fooddrkittensDined on 9/5/2014Went for a celebratory dinner with a few others, and ordered to share. Most of the food we had was really exceptional, with a few things being merely good, which is nothing to complain about! I took away one star because we were put into room towards the back, which was a bit quieter than the rest of the place... that is until the large group of twenty-somethings filled the entire rest of the room. After that it was so loud it was hard to talk and be heard at all, which really detracted from the second half of the meal.Special Features:I would recommend this to a friend.
- Delicious.ChiGolfDined on 9/5/2014Sunda never disappoints- Our 4th visit and we always leave looking forward to the next visit. Went there for my birthday and was surprised with a complementary slice of yummy cake and a candle. Everything we ate was scrumptious.Special Features:
- A variety of deliciousness1PickyPalateDined on 9/4/2014Sunda has such a great variety of fabulous food! It's really for everyone! You can have your own dish...or the best part and they recommend that you share, so everyone can pick a dish and then share amongst the group! Looking forward to going back for another fantastic experience!Special Features:I would recommend this to a friend.
- Great food and sakeMarioDined on 9/1/2014If you are looking for great food with a very good choice of Sake, that is the place. Restaurant decor is nice. Service good, staff friendly and professionnal. But this is not your romantic candle dinner place if that is what your looking for. It was our second time at Sunda, and next time will go to Chicago, we will eat there again.Special Features:
- Not as AdvertisedFoodiequeenVIPDined on 8/31/2014I went there for this great bloody mary in thrillist, but no where did it say the waiter would bring over this cart and you had to pick what you wanted out of bowls that you cant see what's in them. Food very bland and small portions for what you pay. Never will I return.
- Attentive and high on serviceHappenedinVegasVIPDined on 8/30/2014We came to celebrate our anniversary and were impressed with the attention provided by the hostess, server, and staff. The sushi is very good, albeit a little pricey, but presentation is excellent. Ambiance and overall atmosphere is trendy but not snooty, and service is very good. Will recommend the Red Dragon - a must have. Will be back again.Special Features:I would recommend this to a friend.
- Sunda is the best place to be!WeenDined on 8/30/2014Great food. Great service. Great sake. Great restaurant. Would do it all over again.Special Features:


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WDEL Blog: Allan Loudell
Wednesday, February 26, 2014
Bitcoin enthusiasts get their comeuppance
When will otherwise intelligent people learn the folly of unproven, exotic financial instruments?
We may see a quick end to this bitcoin insanity as the world's largest exchange for trading bitcoin currency collapsed, cascading into a traumatic sell-off.
This should have come as no great surprise. What makes bitcoins so appealing to certain people -- anonymity, utter lack of regulation, speedy non-reversible transactions - makes them about as chaotic and unstable as one of those elements at the end of the Periodic Table, lasting a few milliseconds. More ephemeral ether for some young - and not-so-young adults - who apparently didn't learn the lessons from exotic derivatives & other financial hocus-pocus before the Great Recession.
From The Los ANGELES TIMES---
Some of the intrigue, from the UK technology news & opinion website, The REGISTER---
Posted at 7:43am on February 26, 2014 by Allan Loudell
<- Back to all Allan Loudell posts
Comments on this post:
Wed, Feb 26, 2014 8:36am
And how much better is our paper money? Just like Bitcoins, our money is only worth the "faith" we place upon the currency. Our paper money was once worth something...when it was backed by silver/gold and one could go to any bank in the U.S. and trade the paper currency (promissory note) for real money (silver/gold coins).
Ron Paul was right...it's time to audit the Federal Reserve and then go back to the gold standard.
Allan Loudell
Wed, Feb 26, 2014 8:50am
Mr. Grey---
I was awaiting your predictable response. In fact, I welcome it. And here is my rebuttal:
Ultimately, the value of ANY currency - or even a precious metal - is based on demand.
For the forseeable future, the greenback remains in great demand. (I can put it in an envelope, and sent it nearly anywhere in the world, and the recipient can trade it in. In fact, I do that when I send reception reports to radio stations around the world!)
I agree in the universality of precious metals, but even in their case, they have value to the extent that people consider them having value.
If you are shipwrecked on an isolated, unpopulated island - where you can't use your gold or currency for ANYTHING - any food you can find, or materials for shelter - are infinitely more valuable to you at that point than those instruments of a modern monetary system. You can't eat precious metals OR paper currency!
Allan Loudell
Mike from Delaware
Wed, Feb 26, 2014 8:55am
People are always looking for that get-rich-quick scheme, thus there's a sucker born every minute.
By the way, P.T. Barnum never did say that. Actually, it was said by his competitor David Hannum. Which is an interesting story. Enjoy.
Wed, Feb 26, 2014 9:15am
Mr. Loudell: I get that currency on a deserted island makes gold/silver useless but we are talking about the currency that we (and other nations) use as trade. The "greenback" will remain as a common currency for quite some time into the future, but its true value keeps decreasing. How many nations are currently trying to rid themselves of our "greenbacks" while at the same time buying tons of gold/silver?
If the economy collapses... everything changes, and a pound of gold is worth a loaf of bread if you and your family are starving. So, when the collapse does come, it's good to have a hobby like mine... home-brewing beer...you can barter quite a few "necessities" with beer ;)
Allan Loudell
Wed, Feb 26, 2014 9:23am
True, Mr. Grey (and I've blogged about it)... some countries have contemplated an alternative currency, or a "basket of currencies".
For a while, the Euro appeared to be an alternative, but the Eurozone is troubled.
As long as the Chinese keep devaluing their currency - for trade reasons, contributing to our trade deficits - the Yuan is no realistic alternative to the U.S. Dollar. In fact, U.S. international trade suffers because the U.S. Dollar is worth too much.
But I won't dispute the value of your "hobby", not to mention home vegetable gardens, etc.
By the way, I just don't think returning to the Gold Standard is plausible.
For example, if the United States were chasing gold to back every greenback in circulation, that would create an incredible global demand for gold, which would make gold prices rise exponentially, which would make it all the more expensive to chase down that gold.
Or if the United States tried just to raise the price of gold - in dollar terms - one suspects that would be tremendously destabilizing and undermine the alleged benefits of returning to the Gold Standard.
Just like with a flat tax, I think there's a reason some (not all) wealthy people talk about returning to the Gold Standard.
Another caveat: Not only is it difficult to believe the United States would ever take that fateful step, but given international impasses on so many matters, would it be at all realistic to expect the rest of the world to return to the Gold Standard, even if the U.S. did so? If the U.S. took the plunge unilaterally, wouldn't that place the U.S. at a further competitive disadvantage? Competing with a devalued Yuan is bad enough!
Allan Loudell
Wed, Feb 26, 2014 10:13am
Mr. Loudell: I'll concede you are probably right about the implausibility of our country ever returning back to the Gold Standard...do you think that any U.S. president could get the Federal Reserve audited? Maybe a Rand Paul?
Germany has tons of gold stored in the Fed which they want back and our government has refused... now the Germans are claiming it's because the gold is no longer there (i.e. it's been spent/traded already).
Wed, Feb 26, 2014 10:23am
Earl - home brewer? Me too. What's you favorite style? Bottle or keg? What do you have aging now?
Wed, Feb 26, 2014 11:29am
Hey dunmore: I'm just a newbie at brewing...so not up to keg/mini-kegs or a Kegerator (though some of my friends are, and some even grow their own hops)...just bottles for me. I Have a Thomas Coopers IPA aging now.
How about you?..and (if you bottle) are you using glass or plastic bottles?
Wed, Feb 26, 2014 12:08pm
Earl, I've been brewing by myself for about 10 years now, and with a friend for over 30. I do all-grain brewing, mostly IPAs and pale ales. I also do a couple of Belgian batches a year.
I mostly keg now. I build a 2-keg kegerator a few years ago from a Sanyo refrigerator. I bottle my hard cider and the occasional beer when I want to give it as gifts. I always use glass bottles.
I do grow some hops, although I only get enough for one batch of beer.
I highly recommend home-brewing for anyone who likes good beer and has some time and space. It's a great way to learn about what goes into what you eat and drink, plus it's very social - you'll find your friends are always up for a brewing and tasting session.
Right now I have a oat ale (hopped with Amarillo hops) on tap, along with a rye IPA. Waiting in the wings is a Citra IPA.
Wed, Feb 26, 2014 8:21pm
If you're looking for bitcoin schemes, one need look no further than the U.S. Treasury or Wall Street.
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In this sequel to Moon Horse, we find our, horse, abandonded in space by that which he galloped upon so inductively.
As he flies swiftly for the sun, will he succumb to the voids deathly embrace, or encompass a new power? The power, of a star....
Rated 4.5 / 5 stars April 25, 2012
By Odin's grey beard I don't think I have laughed out loud until watching this. Thank you! Don't listen to Joe-You-Know, this was a fantastic piece. I would ask only to make longer animations! Ah! Fantastic hehe
I started making these really fast as a break between other work, but people seem to like them so much I might just have to spend some time polishing the next ones up. Thank you!
Rated 5 / 5 stars April 25, 2012
That was the most disturbing yet factual thing I've ever seen.
I wish I could give your review 5 stars
Rated 1.5 / 5 stars April 25, 2012
This looked so promising. And then it looks like the end took a swan dive. This needs effect for at least the fire. I like the idea you're goin off here, make this longer and i'd of given this a higher score.
Yeah I just draw these things up for fun in 20 minutes
Rated 3.5 / 5 stars April 25, 2012
It's a little cute trippie movie, the music goes along well with the animation and the graphics are simple but effective.
Good job.
Thank ya kindly
Rated 4 / 5 stars April 25, 2012
It's so short and rough, but I love it and it's original too XD
I guess I'm just a sucker for the randomness you dish out.
Well I make them to have fun, so if I can entertain anyone as well then that's great :)


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(via zunellbikes)
(via zunellbikes)
I've seen MORE booty, and requests for booty in the last two/three days than I think I've seen ever on tumblr.
It made me realize, that I've posted more of my boobs, than my ass ever.
And I think my ass is my best feature. lol.
So here you have it. It's prolly not going to happen again for a long time.
My favorite ass shots.
(via ridelikeafatkid)
sick weekend.
CG gettin that dust off his shoulder.
Pic by Siete.
(via zunellbikes)
If you keep driving like that, you're going to kill a cyclist. When you do, it's going to suck as much for you as it does for them. When you drive by my head at 50 mph I can't have this conversation with you, so I'm going to do you a favor and talk you through all of your arguments as to why…
Seasons Of Shred. Japan


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It's a google voice starter kit.
Although I have not dived into google voice yet, I have this sense that it will change how I operate (professionally) when I do.
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It's a google voice starter kit.
Although I have not dived into google voice yet, I have this sense that it will change how I operate (professionally) when I do.
That about sums that up.
I enjoy getting up early. The extra time allows me to ease into the day. And, when I have gotten some stuff done and its only 930, I feel like an ass-kicker.
Choice Quote:
…Move up your bedtime [to] sync with the time you plan to get up.
You need 7-8 hours of sleep per night people! Just because you can function on 5 doesn't mean you should.
Getting up early means getting to bed early. And really, what are you doing that is so important at 11pm? Watching "Dancing with Stars" reruns? C'mon! :-p
Summary: instead of leaving assignments or questions open ended or giving a hard deadline, which comes off as pushy, a "best-by-date" gives the receiver some context for your request.
Choice Quote:
For added effectiveness, add "so [reason]" behind the best-by date. Instead of asking someone for their TPS reports via email, you could say "Hey, please submit your TPS reports. A best-by date on this is Wednesday so I have time to review them before forwarding it on." A when coupled with a reason why is much more effective than just relaying the request because your recipient has an action date and a purpose in mind.
Cap tip to lifehacker
Choice Quote: [summary]
Not all organization effort is equal. Just because you organize something, doesn't mean it is going to make you any more productive. If you pay attention to the cost benefit of organization, you can keep from wasting time and focus on efforts that are actually beneficial.
In Other Words:
Organization needs to be designed around how we actually use stuff otherwise it can become a time waster just like being disorganized.
Cap tip to lifehacker
Could be a useful tool if you are a big fan of the Win 7 taskbar.
Summary: a study shows that passive learning after active learning is as effective as doubling up active learning.
Choice Quotes:
The main [conclusion of the study] is that if you practice for 20 minutes, and then you are passively exposed to stimuli for 20 minutes, you learn as if you have been practicing for 40 minutes. You can cut the effort in half, and still yield the same benefit.
The current data indicate that it may be possible to reduce the effort required by participants by at least half, with no deleterious effect, simply by combining periods of task performance with periods of additional stimulus exposure.
Hat Tip: to lifehacker for the lead


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