text:
Lilya 4-Ever Movie Review
Sadly, Lukas Moodysson's endlessly depressing movie about teenage alienation has many more horrors in store for its heroine, 16-year-old Lilya (Oksana Akinshina). The film begins earnestly enough: Lilya's mother (a badly miscast Lyubov Agapova) is shipping out from their dreary Russian suburb for America, as she's a mail order bride (though she certain doesn't look it; the pixie Akinshina fits the bill far more aptly). Lilya assumes she's going too, flipping off the local shopkeeper in farewell, only mom springs it on her that she's staying behind to "come later."
The only thing that does arrive is Lilya's aunt, kicking her out of their comparatively nice flat and into the hovel of a recently deceased geriatric. Then comes a letter from mom, disowning poor Lilya. Then the power gets shut off. Then her money runs out. Then she turns to prostitution. Then she gets raped, endlessly.
Then you start to ask yourself, what is the point of all this?
The "Life sucks, then you die" movie has been made an awful lot before. Relocating it to the former Soviet Union adds little to the tale. Moodysson (whose 1998 film Fucking Åmål explored a nearly identical character arc) uses the harsh realities of European child abduction and prostitution to take this film beyond the usual Down-and-Out Post-Cold War Russian Woman movie (see Last Resort), but his storytelling is so repetitive and juvenile it's hard to feel the tragedy underlying Lilya's story.
Case in point: Frame one introduces a battered Lilya, running away from something, being filmed by a nauseating shaky-cam and set to a pounding, German death metal soundtrack. Moodysson sets the scene as if we should expect another Run Lola Run, and soon he switches us into an off rendition of Kids, only without the morality lessons.
Aside from McDonald's, Lilya's loves include sniffing glue and hanging out with her barely pubescent pal Voldya (Artyom Bogucharsky). Like Requiem for a Dream, we don't even remotely identify with our hero. Instead we merely wonder why the hell she can't get her act together. Lilya's a brat -- an extraordinarily cute brat, but still a brat -- and by the end I wasn't feeling sorry for her as much as understanding why mom wanted to leave her behind after 16 years of dealing with her shit.
Without a doubt, Moodysson generates some real power in this film, with his sweaty, grunting johns and abusive kidnappers. Akinshina is a real find, completely owning this film and appearing in nearly every frame: I get the feeling that she really does like a Big Mac more than anything else on earth. I only wish Moodysson had given her character more of a backbone than that to hang her soulful performance on.
Aka Lilja 4-ever.
Cast & Crew
Director : Lukas Moodysson
Producer : Lars Jönsson
Screenwriter : Lukas Moodysson


text:
help me chose a new range/cooktop
We are planning a long-awaited kitchen addition. We have been making due with the current space for almost 20 years, and look forward to another 20 in the renovated space, so re-sale is not an issue for us. Both of us are avid cooks/bakers, and so we want something reliable and functional. (Our current Kitchenaid range has been nothing but trouble.)
Two questions:
We aren't sure whether to purchase a dual fuel range, or a gas cooktop, and a wall oven (or 2).
For those of you who purchased premium brand, are you glad you did? (We have looked at Wolf and Thermador, but are they genuinely a better purchase than more reasonably priced brands?)
Thanks for listening - this is very overwhelming...
I'd do a search here for induction and, if you're not familiar with the technology, there's tons of info on the net. I've had it for several years and would NEVER go back (down) to gas.
re: Suechee
Rather than start from the beginning, here are a whole bunch of CH links that can get you started.
re: Suechee
Hi, Sue:
If you want to spare yourself hours of (repetitive) reading, the main reasons one might prefer induction over gas can be found at the bottom of the following list. The main reasons to favor gas over induction are at the top.
Reasons to Reconsider Induction (Over Gas):
Relies Heavily on Electronics
--When they fail , it's commonly a CATO failure—replace the whole unit
--Accelerating obsolescence/parts issues
--Vulnerability to power surges
--While induction itself isn't new, the sensor, circuit boards/modules and interlock technology is, and bugs remain
Loses functionality in power outage
--And/or may overtax backup generator capacity
--Portable units may require short or heavy-duty extension cords
Heat Unevenness
--"Ring" hotspots corresponding to coil (CI, steel, thin pans can exacerbate)
--No heat delivered to sides of pan—all from the bottom
No flame for roasting (peppers, tomatoes, etc.)
Glass top is delicate
—shouldn't shake pans
--can scratch/crack
--cost of special cleansers
--may feel need to keep 100% sparkling
Glass top is flat
--no warped pans
--no rounded wok bottoms (except for specialty hobs)
--reflectivity can make controls/settings hard to read
--Cooling fan cycling
Electrical service
--Some models require 50-amp circuits
--1800W/110VAC units can overtax circuits in older houses in competition with other appliances
Pan Limitations
--No straight-gauge copper or aluminum, conventional bimetal copper, pyrex, ceramic or stone—may need to buy new pans/discard old
--Not all "compatible" pans perform equally—must learn different settings for same size/shape pans
--Pan size must trigger detector circuit (can't be too small)
--Pans should be nearly perfectly flat
Complicated/Counterintuitive Controls
--Heat delivery often not linear
--Some models can't pre-heat pans except at highest settings
--Highest settings often too high except for speed boiling (e.g., 6-10 useless)
--Highest and "Boost" settings can quickly crack and/or warp pans
--Discrete, not infinitely adjustable settings
--Temperature settings notoriously inaccurate (too many pan/sensor variables)
--Safety interlocks can interrupt cooking and switching pans
--Digital vs analog familiarity and aesthetic—do you like digital watches, car instruments, etc.?
--Multiple steps and button-pushes required for simple tasks
# of Years to Recoup Price is Longer Than Expected
--Electricity savings smaller than expected
--Coil doesn't use much anyway
--Oven is still resistive electric
--No home heating offset
No instant tactile/visual feedback from heat source--you're flying by instruments
--semiconductor/heavy metal disposal
--May support "dirty" electricity generation, depending on locale
On the Other Hand…
Very fast water boiling—top-end power equivalent to commercial gas
Most child safe of all
Very little fire hazard
Nothing to clean but the glass
Functionally as responsive as gas; theoretically a little better
Heat can be made pretty even by using the best, thickest compatible clad (at expense of pan responsiveness)
Sleek, black, modern, open, tech-y look
Heat can be set very low (gas and electric may require a simmer plate)
Cooler kitchen in summertime
Perhaps no need for exhaust hood
No combustion gases in kitchen
Doesn't require installation of a gas line
Better models have a wide range of settings—theoretically means finer control
Theoretically conserves electricity/saves utility costs
re: kaleokahu
Is the sky falling? The negatives you list are a bit over the top. Noise is not an annoyance to me. The fan is no worse than an exhaust fan. I have no hot spots,explain to me how the heat from induction can crack or warp a pan. I use Chantal plas with a heavy bottom and have a lining of copper and carbon steel. I use Le Creuset, you are more likely to break on by dropping it. Prices are coming down as they become more popular. Sizes? My burner is designed to accommodate different sizes. On or off or change the heat setting, no bells and whistles.Power outages? Your electric range won't work anyway and some igniters on gas tops won't work either. Anyway I could go through your list of negatives and point out why most of what you are listing are no longer (or almost)detraction's. Like COliver I have been cooking for over 50 years and have used a wide variety of cooking surfaces and induction is by far a better option.
re: Candy
Hi, Candy:
My list was intended to catalogue the ups and downs of the induction vs. gas comparison as reflected by reports from users here and elsewhere. For example, some induction users *have* expressed annoyance at the noise, cracked and warped pans, overly complicated controls, etc., etc.
Your and others' experience is obviously different. Your Chantal pans or your particular cooktop may have something to do with some of that. But induction works for you, and you like it. That's great, and I'm happy for you.
There are ups and downs to all the different cooking modalities. When someone posts that any one has no downsides (or just says "Get induction, it's wonderful!") then they're inviting a response that includes the rest to go along with the good.
And, for the record, I think that progress *has* been made with induction appliances. The Miele that was linked in this thread is a great example, having two concentric coils. The abandonment of temperature settings is another that is in progress.
LOL, I've only been cooking for 40 years, so do you think my facts and opinions are worth 80% of those offered by a 50-year cook? Where would this end? Would the opinion of a centenarian with 85 years' cooking experience matter more? I find this whole "decades of experience" comparison a little silly.
Suechee we endured almost 25 years of a livable but uninspired kitchen for two home cooks and a culinary daughter until our cabinets finally delaminated, our Formica counter opened at its seams and a stupid, underpowered, slow to respond glasstop range bit the dust in the same week our jet engine loud dishwasher finally caused a noise complaint from a next door neighbor.
No any surprises there. We spent at least the prior year looking, test driving, going to cooking demonstrations, and talking to every active chef we knew soliciting their recommendations for tight home kitchens.
We finally took the plunge ordering a great BlueStar 36" gas range with a huge convection roasting oven and built the rest of a kitchen of our dreams around that workhorse. Added a stack of very precise Miele electric ovens; warming drawer, convection bake oven and a combination speed oven that gets more use than ever imagined. Added a prep/bar sink for a small espresso/coffee counter and a huge wash sink with a minimal garbage disposal side sink. We included a near silent Miele dishwasher that allows us to run a wash cycle during dinners without disrupting a conversation. While we chose not to upgrade our French door refrigerator we detailed the surrounding cabinets and bookshelves to permit us to replace it with an oversized, counter depth unit without the need for a carpenter.
Bunch of other features that have really made the pain of living for months with construction dust and lots of Chinese takeout an almost fond memory.
After living with our decisions for several years now, our appliance choices have proven their worth and all the other details that took us a year or more to plan and research still hold great personal value to us. Hopefully we'll enjoy this kitchen for at least a couple decades.
I would pass on dual fuel.
A premium price for an electric oven that does not cost any more to build than a gas oven. Each type of oven has pros and cons.
If looking at gas burners I would look at true open burners which are not only very powerful but provide very even heat.
If looking for a gas cooktop look at Bluestar RNB.
If looking for a rangetop look at Bluestar RNB and Capital Culinarian.
If looking for a range with self clean look at All-Gas Capital Culinarian with optional self-clean oven.
If looking at electric wall ovens 1) Gaggenau 2) Wolf 3) If first two options too expensive look at Electrolux.
If looking at induction cooktops 1) Themador 2) Gaggenau 3) Miele 4) Wolf
I have cooked on a Thermador induction cooktop that had the most powerful hob on the market at 4.6kw.
I bought a 36" Capital Culinarian with self-clean oven and a 24" Gaggenau wall oven with side opening door(no need to reach over hot oven door) and catalytic air cleaner that cleans air of grease before exiting into kitchen.
Small oven for most daily jobs and baking.
Big oven for big jobs like roasting large cuts of meat.
re: DeeAgeaux
Great info!
re: DeeAgeaux
Please explain why you wouldn't have a high end electric oven in a range but you would on a wall. Some people only have room for a range or want the functionality of a high end electric oven on all ovens they own.
A high end electric oven does cost more to build due to additional elements and fans and the computers to coordinate them. There are often additional refinements and to do it well, it costs money. I find it amazing that people will spend as much as they would on a high end electric on an gas oven that does not have these functions. To each his own.
As much as I love the way they fuction I could not recommend Wolf or Electrolux due to the chipping of the enamel. How did you arrive at these ratings on ovens?
re: wekick
An electric oven does not cost more to build.
Gas ovens also have convection and cooling fans.
In place of electronics like computers you have expensive to mill intake manifolds and other metal parts.
I would pay for an good quality electric wall oven but not pay the huge premium that appliance companies charge to put one in a range with gas rangetops.
I have not read of Wolf or Electrolux ovens built in the last three years having chipping enamel. There may be a few but every appliance has a few defects.
re: DeeAgeaux
There are some on gardenweb in the last year.
re: wekick
Made in the last three years?
I see people bitch quite loudly for the slightest imperfection.
Have not seen these, and as you know I read GW quite a bit.
re: DeeAgeaux
Mine is down to bare metal in places. The problem is that once you have crazing every time the metal heats and cools, the cracks move against each other and the metal and tiny shards of the porcelain flake off and may become airborne.
In the last three years
I missed this
breezygirl here
kalapointer first oven cracked at 2.5 years and was replaced in April now cracking again
her blog with more details and a photo
re: DeeAgeaux
If you are looking at induction I would suggest Bosch.
I'm with DeeAgeaux on not going dual-fuel absent a compelling reason.
Just a word of advice when you read forum posts: some people are extremely biased. For instance, some people are very vocal about induction's environmental impact, yet say nothing about the environmental impact of natural gas drilling and fracking.
Then they make up other problems like glass scratching, ignoring how you can simply put a paper towel or newspaper or even a real towel on an induction cooktop while you cook if you are worried about that kind of stuff.
They'll even make a fuss about not being able to cook during power outages but make no mention of how you're supposed to cook during a gas leak or outage.
They'll sneer at induction unreliability without giving credit to how even U.S. induction ranges have gotten better over the years, let alone European and Asian ranges (where induction is very popular). See: http://www.consumer.org.nz/reports/in... (after 5 years, 90 percent of gas and 89 percent of tested induction cookers did not need repair).
Contrary to what some might tell you. Induction is more responsive than gas. Grates remain hot for a while even when you turn off gas; with induction the heating element IS the pan, so when it's off, it's off. And induction pours heat into cookware faster as well. http://www.cheftalk.com/t/29609/induc...
Some people only look at real or imagined negatives of electronics but gloss over the positives. For instance, some ranges let you set a temperature and time, so you can set, for instance, a three hour simmer at x degrees. Some induction ranges do have dials. Some have even more advanced features.
Etc. etc. etc. all the way down the line. You get the point: some people pretend to be even-handed but are extremely biased. But as long as you keep in mind how biased some people can be, and filter out the chaff, you can still find good information here.
For more even-handed treatment of gas vs induction:
Consumer Reports has a paywall but they gave the edge to induction. http://www.consumerreports.org/cro/co...
Youtube videos:
Induction ranges are far better than cheapo little portable induction units. And even among ranges, not all induction is created the same, e.g., this is a high-end unit that allows you to cook pretty much wherever you want on the surface with even heating: http://www.youtube.com/watch?v=HWlhfv... And other high-end ranges have dual coils if you are worried about burner size to cookware size mismatches: http://www.youtube.com/watch?v=_smXRt... But really, as long as you match burner size to pan bottom size you will be fine even without these high-end tricks; it is patently absurd and false to say that you need the "thickest" pans to get even heating on induction. If it was even on a gas burner, it'll be even on induction, assuming comparable burner sizes. Yeah gas will spread the heat around somewhat more than induction (unless it's one of the high-end variants discussed above), but it's not a huge difference, and much of those hot gases roll away and get wasted.
For me, the clean-up advantages of induction alone are a huge selling point to me (both cleaning the range itself of carbonized crud or spills, as well as the cookware bottom). I also like the speed and efficiency of induction and safety etc. etc. but those are just gravy to me. (The Dept of Energy has done an analysis and yes, induction came out on top as most efficient overall... gas is carried to your home efficiently where it then inefficiently cooks things with lots of waste heat; electric and induction are the opposite with loss of efficiency at the power plant but the rest of the chain being relatively efficient.)
I would recommend that you go to an appliance retailer and try out various ranges in person. Also consider getting a portable gas burner for those rare situations where you might want gas for some reason.
Good luck with your choice, whatever it may be!
re: blastingcap
And remember, people can be as biased toward induction as against it ;)
re: blastingcap
With all due respect, I do not read your post as unbiased either. Further, the OP did not ask about induction, but instead about duel fuel and gas. So, why on earth are people trying to talk him or her into something outside of the range of advise asked for at present? Just curious.
re: hawkeyeui93
When I first mentioned induction, it seemed to me that OP wasn't at all familiar with the technology. That's why I just gave her a single link of things she could read or not. I would have to say that I'm unbiased having used 'regular' electric, gas and induction over the course of about 50 years of cooking. For me, it's just all round superior but saying that's how I think is based on daily usage for several years. And my apologies to OP that any mention of induction does seem to bring out great 'passion.'
re: c oliver
Sorry I came off as snarky. I certainly do not have as much experience with all of the technologies [I'm only in my mid-40's], but I prefer gas and could live with induction [and have]. My concern is that the OP wanted X and Y and talking about Z could increase her feelings of being already overwhelmed.
re: blastingcap
Hi, blastingcap:
We can debate all these things if you want. But I have to respond to the following doozer that typifies the pollyanna over induction:
"Grates remain hot for a while even when you turn off gas; with induction the heating element IS the pan, so when it's off, it's off."
The Ceran surface holds heat well after an induction hob is "off". It makes no difference that the *power* is off, or that the heat originated in the pan; the hot glass still imparts heat to the pan. If you don't believe me, the next time you deep-fry on your induction hob, move the pan off the hob and put your palm on the glass!
Furthermore, the glass, being flat, heats the pan *over the whole bottom area*. Gas spiders on the other hand, usually (and intentionally) contact the bottom in very small spots. Someone should do an actual thermal comparison sometime, but "off" is obviously not off for either gas or induction simply by turning the hob off. "Off" is attainable by moving the pan, just as it's always been.
Gas outages, really?
re: kaleokahu
hot flows to cold and pan is hotter than surface, so the above reasoning re surface area and spiders is fatally flawed. furthermore check out the gas vs induction threas over at cheftalk i linked to above where people with actual, extensive experience with both gas and induc have shared their experiences rather than speculate. i would be happy to elaborate on the physics including other things that go on with cooling pans, but not at this site, due to the silent mod-deletion of posts that goes on here and due to how far offtopic this has strayed.
re: blastingcap
Hi, blastingcap:
Let's try it this way. According to laboratory tests run by Demeyere, if you boil a liter of water on induction, the pan temp stays relatively low, about 230F. But even after you remove the pan, it *still* takes a full ten minutes for the Ceran to cool to a safe 140F.
In the same test on gas, while the pan's base hit 840F, it only took 15 minutes for the grate to drop the 700 degrees back to a safe 140F after the flame was put out. This means that the *rate* at which a low cross-section spider loses its residual heat (47F/min) is far greater than the Ceran's rate (9F/min). This is totally in keeping with the high specific heat of glass.
Mind you this test was done with *water*. If the test had been using a liter of *oil* at 395F, or had been searing steaks at 650F, the Ceran would have been heated to near those temperatures, i.e., started a lot closer to the spider's. Turn off the induction hob at those temps, and the Ceran is *still* near that temperature, and for a looooong time, taking closer to as long to cool as if on halogen or resistive coil, about 35-50 minutes to fall to 140F. It doesn't go away instantly.
Another way to think of it is that, after the induction hob is switched off, the pan will be heated to some degree via *conduction* from the glass. AND the pan bottom will be insulated by the hot glass, whereas the same pan on a spider will have free air circulation all around.
re: kaleokahu
Interestingly enough, your posts have
1) no citations
2) contradict real life experience http://www.cheftalk.com/t/29609/induc... and by anyone who cares to test this at home... turn off an induction cooker and boil stops almost immediately. Gas takes a bit longer.
3) contradict the second law of thermodynamics. You wrote:
"The Ceran surface holds heat well after an induction hob is "off". It makes no difference that the *power* is off, or that the heat originated in the pan; the hot glass still imparts heat to the pan."
"Another way to think of it is that, after the induction hob is switched off, the pan will be heated to some degree via *conduction* from the glass."
Unless you believe in pans that defy the second law of thermodynamics (in which case if you have created such a pan, go claim your Nobel Prize now), what you wrote is factually wrong. The hotter pan heats the glass/ceramic, not the other way around. And glass/ceramic as an insulator takes quite a while to get anywhere near the same temperature as the bottom of the pan in the first place. A quick sear isn't going to get anywhere near 650F for instance. (Your rationale is inconsistent, treating glass/ceramic first as a good thermal conductor when you are trying to argue it heats up quickly and then arguing it insulates the pan during cooling. You can't have it both ways.)
As for metal grates, a metal grate will of course cool down faster, but the point is that grates get very hot during cooking and impart heat to the pan briefly even after gas is shut off. This doesn't go on for that long, and nobody is saying it does.
When people talk about fast response in the cooking context, they are talking about seconds' worth of time (like saving a delicate candy or sauce by turning down heat), not minutes or hours. Depending on how a kitchen is set up, ventilation, composition of the cooktop and grates, etc. it is possible that over long enough timeframes gas will catch up and surpass induction in reaching room temperature, but that is irrelevant when discussing thermal responsiveness as most people use the term in the cooking context.
Specific heat is not the reason why metal cools down faster than glass/ceramic, by the way.
In any case this is academic because one can simply lift the pan and put it somewhere else, something cooks including myself have done for years. Thousands of years.
I've wasted enough breath debunking multiple false statements here as it is, so no thanks. You know what they say about arguing on the internet. And even if I did want to argue on the internet, I'd rather do it with actual chefs who know what they are talking about, like http://www.cheftalk.com/t/29609/induc...
Please respect the OP by sticking to the OP's topic instead of furthering this thread derail. I know you didn't start it, and neither did I, but we can both stop derailing the thread more than it has been.
Have a nice day.
re: blastingcap
*I* started it with this benign post:
OP has indicated that they have zero interest in induction. Enough said.
re: c oliver
Yes I know your post was innocuous/benign. It's unfortunate what happened after that. It's clear from reading this thread what happened and why. I have formal training in physics, some other people do not, and it's painfully obvious, like when they do not understand why metal grates cool faster over minute/hour times (three other factors matter much more than specific heat) and why it's impossible at the macro (non-quantum) scale to have a cooler body transfer heat INTO a hotter body. I can't say anything more publicly, for reasons we both know. I won't comment further except to say that I agree with your posts 100%. :)
re: blastingcap
Hi, blastingcap:
The thread you persist in linking to is not very erudite, induction-positive or even chef-focused (of 30 posts, there are only 5 posters who claim to be "chefs", one of whom says CI distributes heat evenly, and another absurdly claiming there were "virtually no gas burners to be found anywhere in commercial kitchens" in Europe in 1995!). Frankly, CH is a better repository of knowledge on these subjects. CT is a little thin, I think.
The Demeyere tests are widely known, but you can find them here: http://www.demeyere.be/media/demeyere...
Specific heat is indeed the reason some materials hang onto heat energy longer than others, and hence have it to give up. Glass happens to have a specific heat early twice that of cast iron, so it is no surprise that glasstops of whatever modality take awhile to cool, even starting at low temperatures. Even my 1910 wood cookstove can't hold as much heat by weight. If it weren't for the cooling fans necessary to save induction appliances' electronics, it would be even worse.
If you understood the laws of thermodymamics, you would know that what I've said is completely consistent with them.
Yes, we're now coming full-circle, since I originally espoused simply taking the pan off the heat if you want downward responsiveness--a better solution than leaving a pan on any hob, including induction.
re: kaleokahu
"Let's try it this way. According to laboratory tests run by Demeyere, if you boil a liter of water on induction, the pan temp stays relatively low, about 230F. But even after you remove the pan, it *still* takes a full ten minutes for the Ceran to cool to a safe 140F."
Ok...I took the challenge and actually DID try it that way. LoL
I just put one (1) liter of water in a small stock pot and brought it to a boil on my GE induction cooktop. Here are the details:
It took 2.5 minutes for the boil to happen.
I immediately removed the pan and placed my bare hand on the hob. I could hold it directly on the Ceran for two seconds before I had to pull it off due to heat.
I allowed the glass to cool for three minutes and again placed my bare hand directly on the Ceran, center of the hob. Ten seconds later I removed my hand simply because it was not hot enough to force me to pull my hand away.
I have no idea about the test you are referring to...and I don't really care.
All I can say...for absolutely sure...is that I can boil a liter of water in under 3 minutes, I can touch the hob after the boil without burning myself, and the hob has cooled enough for unlimited touching within 3 minutes of boiling water.
There's your test.
re: JayL
Hi, Jay:
It wasn't my test, it was Demeyere's. It was linked upthread.
MY challenge to blastingcap was to deep fry and try the palm on the burner. But if you like water, see if you can hold your hand there after boiling some good dry pasta for 15 minutes.
It may be that Demeyere let the water boil for long enough for the glass to get more heat from the pan, i.e., a more realistic cooking situation. As I mentioned before, water is a poor medium for such a test. Newspaper will ultimately char on the glass, and the kind of heat that does *that* is gonna burn you.
I'm sure you've seen the fried egg trick with half a pan; it sells a lot of stoves. I'd like to see the same thing with frying a dozen eggs one after the other--ultimately there's gonna be some heat in the glass and the whole egg will be cooking.
re: kaleokahu
re: JayL
Hi, Jay:
Thanks for trying to duplicate Demeyere's test. I'm not surprised that, in a speed boil test, the Ceran stays pretty cool. Unfortunately, Demeyere did not state how long it took to get its Ceran top to 230F.
Where you came in was me answering why "off" on induction is not truly off, just as it's not with gas. It was obvious to me, too, but apparently not to everyone.
re: kaleokahu
Actually it's "I answering" but don't worry about that. I think it's "apparent" to most of us.
re: c oliver
Great. Especially good to have you and Jay in agreement.
re: kaleokahu
I think the advantage of rapid cool down is in comparison to glass radiant heat cook tops. I think haggling between gas and induction users is moot. The methods give similar results. Both cool down faster than regular electric cook tops.
Dissatisfaction with induction seems to be with how the cook top is designed, more than with how it performs.
Most all of us would like to have a gas cook top or stove, especially if it was one of the nicer ones you see on display in appliance stores. But not all of us can or are willing to have them. Induction works well for those who can't have or don't want gas.
Not sure why it is so important for one or the other cooking methods to be best. The both work well.
re: sueatmo
Can't remember if I said it here or elsewhere. I recently told a visitor that if someone offered me the highest end gas cooktop plus a thousand dollars, I wouldn't give up my induction. I could have had gas and have had it. Would never go back.
re: sueatmo
Hi, Sue: "I think the advantage of rapid cool down is in comparison to glass radiant heat cook tops."
Yep, radiants are terrible in this regard, and induction is good. 100% agree.
"Dissatisfaction with induction seems to be with how the cook top is designed, more than with how it performs."
Well, I *kinda* agree. Because so many people switching from radiant or coil love their new-found responsiveness when they get induction, that love tends to predominate. If they don't have grand mal issues with their new induction, they're mostly very happy campers; some become absolute zealots, as we know.
*However*, IMO there is a substantial crossover twixt design and performance. If the design includes double-ring or pixelated induction coils, performance is better. Likewise, the performance is better if the detection circuitry and controls are intuitive.
There's also the aspect of what you put on *top* of the appliance. I'm sure I come across as elitist in saying this (again), but if you disqualify the very best cookware simply by virtue of having chosen induction, I think that's a downtick in performance, all other things being equal. Really good compatible clad on a really good induction appliance equates with really good performance, no matter how you slice it. But is it the best or perfect? Others may differ, but I don't think so.
I agree 100% that induction can be a good choice for some, especially if they can't (or won't) have a good gas appliance, must have clad, a smooth top, etc.
In the final analysis, it's not all that important to crown a "best". But that's what a lot of posters here ask about, and the zealots tend to answer. Yes, both work well.
Sue: I loved the abilities of Wolf and Thermador products the last time I shopped for a kitchen remodel, but due to my locale [North Central Iowa in a town of 50K] and concerns about service if something went wrong, I went ahead and purchased a gas cooktop and wall ovens from Bosch. So far, so good. I wish you luck in your journey and hope you get the kitchen you have always wanted!
re: hawkeyeui93
Good point about service. A neighbor has a Dacor range and a Subzero fridge, both of which needed repairs requiring parts. It took weeks. In the case of the fridge, they actually bought a second fridge to keep in the garage. We're about 50 miles from Reno so were surprised that it was such an issue. She wound up wanting to throw those appliances off her second story deck...but wasn't strong enough :)
I have cooked on a multitude of ranges gas, electric coil, smooth top, open, sealed, woodfire, you name it. We remodeled about 5-6 years ago with the idea of doing a kitchen to cook in. We have a 36 inch range and wall oven. If I had it to do over I would get a rangetop with two separate wall ovens. You can pick the type of burners you like and get the ovens you like, which can be alike or different. some like a speed oven or steam oven. If one of the ovens goes down, you still have one. If something has to be replaced, you just have to replace that component. The ovens can be placed at an optimal height if you have room.
I like the prostyle range top that is deeper because you can fit bigger pans which we use quite a bit. I have island trim for that reason. If you do decide to get a range I would choose the oven considering how you will use it. Some people are happy with gas and other want an oven that has all the bells and whistles.
Overall though my experience with brands is as follows.
In 2007,the first range and wall oven were the Dacor DF range and the $4000 wall oven. The blue porcelain flaked off in sheets on both and the computer boards to control the heat never worked with multiple repairs over 7 mos BUT they did eventually buy them back.
I was in paralysis about what to buy but chose a Wolf DF and Electrolux regular oven for $2000. I also considered the BS range because there were so many that raved how wonderful it was. We drove 250 miles to look at one but my husband did not like the fit and finish and there were quite a few complaints about service and hot doors. We had no dealers in our area either. At the time a gas oven would have been ok because the previous oven never worked right so I didn't realize how great a high end electric oven can be. I felt like I was settling a little buying the Wolf but I ended up loving it. It has plenty of heat on the high end but I got downright spoiled by the control of heat especially at the low end. The oven was a revelation. We have had many parties where it was filled and everything baked evenly. The Electrolux has also been a great oven.
I can't recommend either though. Unfortunately both of these ovens have had issues with the blue porcelain. The Elux when new was shedding it but they quickly replaced it. supposedly they had fixed the problem. Four years later the enamel started coming off again and it was "too bad" and they would not even talk to me about whether I could fix it or not without paying a technician to come out and talk to them. Luckily it was under extended warranty. The liner was replaced so we will see. My Wolf DF has the same issue. They have replaced appliances with this issue sometimes multiple times, even those 4+ years old free or with a small fee. The new ones seem to not last as long as the old ones. They no longer do this and want me to pay to have it fixed. Wolf will supply the part and $350 toward labor that was quoted to start at $800. It can go up "depending on what they find".or how adept the repairmen are at doing what has been called a difficult repair. They will only guarantee it a year and with ongoing problems we will now look to replace it. Not the decades of service advertised on their website.
The reliability is very low of the ones we have had.
I would take a look at gardenweb appliance forum. there is even more discussion over there about appliances.
see why I am overwhelmed? :)
We had decided to go with gas cooktop, which, after our old electric cooktop, will be a dream. (I know there are lots of induction fans out there, but not for us at this time.) We had originally thought of a cooktop located on an island, and then 2 separate wall ovens (for the reason noted that if one breaks, you still have a back-up). However, appliance salesman was questioning having a cooktop on an island - more difficult to vent. So then we wondered about a range instead, with one wall oven. We are completely starting from scratch as to design, so options are all open just now.
Overall cost is a factor, as we are replacing everything and putting an addition on to increase the size of the existing small kitchen. Because we use the kitchen so much for cooking and baking, we want appliances that will stand up. To economize a bit, we thought we would spend a bit more on a range, and then get a more basic wall oven which would not be used every day. But our minds change hourly on all of this... What to do????
(Should have mentioned we live in Canada.)
re: Suechee
I don't see why you cannot locate a cooktop on a counter [and either run the venting under a cabinet or overhead with a hood vent] and still have two wall ovens. It sounds like you cook and bake so much that it might be move convenient not to have to bend down to use a range oven when you need a second oven, especially since it sounds like you will be in this house for the long haul. I have had really good luck with my Bosch gas cooktop, wall oven, and dishwasher. The only thing that has been replaced was on the dishwasher [the CPU Board] and it was covered.
re: hawkeyeui93
What hawkeye said. Venting is a problem? Why? If you are built on a crawl space, you can even vent through the floor. It might be more costly to do this, yes. Venting on an outside wall would probably be easiest, and therefore possibly the cheapest way. And I too am a fan of Bosch.
re: sueatmo
If on a slab and an island, you can still vent through the ceiling. Photo from Ikea.
re: Suechee
Just like Wekick had a revelation going from a standard oven to a really good oven cooks will also have a revelation going from a standard 15k btu sealed burner to a true 22k-23k btu open burner.
But if you have never cooked with one, especially on a daily basis, you just don't know.
If you have never baked in a really good oven you may think a standard oven is great too. You don't know what you don't know.
If you can go to Wolf and Bluestar cooking demonstrations. Wolf usually does not have gas cooktops/rangetops at there demonstrations only induction. Why? Because their gas offerings are not very good. If you can find a live Culinarian go and check it out and ask store owner if you can cook something in the store.
I am with COliver. I recently purchased a single burner induction unit. I did this because I am planning on induction for my next home and wanted to begin to get a feel for it. They are faster, cleaner, more energy efficient and respond to heat changes rapidly. They are also safer than electric or gas. Fires are unlikely to happen.They are in widespread use in Europe, China, Australia. The technology has been around since the 40's but it never caught on here. Now it is beginning to and some builders are putting them in new homes.
The only draw back is your pans have to be magnetic on the bottom. That is really not that bad because you can purchase an interface disc for about $45.00 and slowly replace non-magnetic pans for induction compatible pans.
For ovens, 2 electric. Specifically the new Kitchen Aid double, full sized with steam injection and convection and some other nifty features. We have 4 in the demo kitchen.
ok this is absolutely a different tack than the rest of the world is taking.. but i would ask my repair man which he would recommend. I trust my guy completely: we just went through a very expensive repair on a refrigerator, and he told me to NOT buy 2 very popular brands (should i choose to replace) because he was repairing them so often. I also had to repair a bosch washing machine. I brought this legacy with us from San Francisco, where bosch is easy to get fixed... my repair guy was happy to repair it. but, when I called the local dealer (recommended by bosch customer service), they had little-to-no knowledge of the product since they sold so few. I think it makes sense to find out what you can get serviced easily in your area when choosing appliances.
Wow - it was not my intention to start you all down this road, but am glad that you had an opportunity to have the debate, even though it was not relevant to my original issue.
In the meantime, I have nixed the range, and instead decided upon a cooktop (GAS!!!) with either two wall ovens, or a double wall oven. Still overwhelmed by the oven choice, but will leave it at that for this posting.....
re: Suechee
I'm very happy to hear your kitchen choices are slowly making their way towards being decided.
I hope the conversation on this thread can continue to go forward and help you.
re: KungPaoDumplings
And there are SCORES of other threads that discuss this also. Kitchen designs are a fave topic here.
Okay, here is where I am now...
As background, we have had a Kenmore fridge, and Kenmore washer/dryer that have not had any issues in 20 years, and a Kitchenaid electric range that has given us nothing but problems. We are now at the point where we are planning a new kitchen from scratch, and have about a $20K (Can) budget for appliances.
We are thinking of:
36" Wolf or Thermador gas cooktop (is one or the other preferable -- more reliable, better at all different heat levels, etc?)
30" Whirlpool or Electrolux all fridge and all freezer columns - any preference?
Miele dishwasher (Futura)
What is causing the most uncertainty is the wall ovens. We would like to get 2 separate 30" wall ovens (in case one breaks, I assume two separate ovens are better than a double?). We want reliability, and even baking. Is it advisable to go "higher end" like Miele, Wolf, Thermador for ovens, which puts us over budget, or would Whirlpool, Bosch, etc. be just as suitable? (re-sale is not an issue for us, as we are in the house for the long-term.)
re: Suechee
You might want to look at the Bosch ovens [and I think they will be more than suitable as you suggest]. I assume that if you can get a Miele and Wolf serviced in your community, then Bosch is not as exotic. I have had good luck with our Bosch stovetop, wall ovens, dishwasher, and washer/dryer. One repair in a decade with zero on the wall ovens.
I have a similar issue. I can only buy a range top since my kitchen is small and there is no where to put a separate wall oven. I will be going with gas.
My question is the oven. I've seen ovens that have two doors (making it a double oven within a single range). Does anyone have any comments about pros or cons? I like the idea but my concern is about cookie baking. Can I bake two trays in the top oven or does it cause weird browning? I'm not worried about bending two low for the lower oven.
re: Suechee
Hope it helps. Good luck with the remodel and do let us know how your appliances turn out and your final selections.
P.S. I also had really good luck with a JennAir Convection Wall Oven in my previous house, but this was over a decade ago and before JennAir changed ownership from Maytag to Whirlpool.
re: hawkeyeui93
I have a very large Samsung convection/MW in lieu of a second oven. Having a regular second oven would have necessitated completely reconfiguring the kitchen. I don't need it very often as an 'oven-oven' so it's been perfect for us.
Thought I would post "the end result":
Wolf 6 burner gas cooktop (yes, gas!)
GE Monogram double wall oven
Electrolux 32" full fridge, and 32" full freezer
Miele Futura dishwasher
Sirius 48" vent
SO excited - or will be, once we get through the horror of living through the building of an addition to the house, of course....
re: Suechee
re: Suechee
Yes let us know how they perform. I think you will love your new kitchen.
re: Suechee
I love my Miele dishwasher .. so quiet. But, I did not know until I'd already ordered it that debris has to be washed off first. I really like the top flat rack for utensils.
I still don't know what gas oven to buy; reviews on the Bosch turn me off. I need 30" (or should I give up 6" of counter space and go with 36"?
re: walker
I don't want any part of a dishwasher that I have to hand wash the dishes before loading the machine.
In my opinion if a dishwasher can't handle plates straight from the dinner table, it's junk and a waste of money.
re: smilingal
Hi Smillingal,
Are you referring to Bluestar? Why is it so difficult to clean?
How is it to use? Anybody else has any comments to make on the Bluestar. I am considering the 36 inch 5 burner cooktop. Looking at Gaggeneau as well. I have Miele gas 5 burner cooktop beautiful but hard to maintain.
Sad to say, we are still waiting for the new appliances. It is taking longer to get our planning approvals and to choose a contractor to do our kitchen addition. It is very difficult knowing what we have ordered, and not being able to use it! Will post an update once everything is installed.

subset: commoncrawl


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- Kevin Jacobson
- Richland Center, WI
- United States
This conversation is closed.
What do you think is the biggest technological challenge the human race will face in the next 30 years?
I see a lot of things wrong with humanity and I just want another persons input.
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Jun 18 2012: The establishment of an agricultural system that is capable of meeting our needs while also reducing its impact on the environment will be one of the biggest challenges we face. We as a society, with the aid of large corporations, are quickly depleting biodiversity, increasing susceptibility to crop diseases, and polluting heavily with the use of ag-petrol chemicals/fuel.
Biodiversity is what keeps an eco-system thriving and if we learn to work with it instead of against, its easy to see nature is capable of completing the same tasks as the chemicals we use. The organic/sustainable movement is working diligently to show us that local and seasonal can be much more rewarding than a mass transit ag system. The integration of buffer crops, green cover manure crops, crop rotation and selective pest management can offer gardeners and farmers alike a system that does not increase soil toxicity, kill wild plant species/ insects, or deplete organic matter from the soil. This can lead to higher yields and higher quality products with less chemical input.
Our increase in susceptibility to crop diseases is two fold, one being the method of growing large mono-cultures and two being the heavy use of chemicals to treat disease, which leads to increased resistance. With the advent of chemical ready crops and BT crops, we are creating more resistant diseases. With proper implementation bio-diverse farming could help alleviate some of the dependence on such draconian techniques while helping the bottom line of the farmer.
Finally there is the issue of fuel and how the agriculture system moves. There should be a push to get off of fossil fuel products for propulsion and chemical bases. Rather it is conversion over to CNG, bio diesels or some other source removing foreign, dirty fuels from farming would make it cheaper and cleaner for farmers. This has many added benefits and with soon to be 10 billion mouths to feed, we need to start addressing these issues if we are to succeed.
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NIBSC has a leading international role in preparing, evaluating
and distributing International Biological Standards and other
biological reference materials. To ensure the continued high
quality, these activities are independently certified to the
international quality standard BS EN ISO 9001:2008.
NIBSC provides a wide range of
products. As well as the Biological Reference Materials,
NIBSC also holds over 2000 reagents managed by the
Centre for AIDS Reagents (CFAR). The CJD Resource
Centre supplies characterised materials for studying and developing
diagnostic tests for Creutzfeldt-Jakob Disease (CJD). NIBSC
is also the home of the UK Stem Cell Bank which holds stem cells
which can be accessed from their own website.
The only products available to order online at
present are the Biological Reference Materials and QCRU
Reagents from the Centre for AIDS Reagents can be searched and
browsed but you will need to complete an order form to order


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Definition of soft drink in English:
soft drinkSyllabification: soft drink
A nonalcoholic drink, especially one that is carbonated.
More example sentences
- Afterwards I drink soft drinks in the bar because we have another show to do tomorrow.
- The company said much of the decline was due to a switch away from soft drinks to fruit juices and energy drinks.
- I couldn't get a Coke or other caffeinated soft drink so I had to drink what was available; water or coffee.
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Word of the day fioritura
Pronunciation: fēˌôriˈto͝orə
an embellishment of a melody...


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By Allison Epstein Confession: while the goal for many people during the New Year is to give up our vices, I will never turn my back on TLC's Say Yes To The Dress. Yes, after a steady diet of feminist literature and blogging, it's difficult to silence the running commentary in the back of my head. "Oh, don't get a veil, … [Read more...]
How You Should Feel About Your Body When You're Pregnant
By Kate Fridkis Originally published at Eat The Damn Cake, cross-posted with permission. "If this is your first pregnancy, you may be especially bothered by changes in your body image," said the Mayo Clinic Guide to a Healthy Pregnancy, published in 2011. It went on to clarify, "Simply put, you may feel fat and … [Read more...]
If You Must Think About Your Weight, Think These 10 Things
By: Lindsay Kite and Lexie Kite from Beauty Redefined Another day, another opportunity to think about how much space you, as a woman, take up. That's how it feels when you can't throw a fat-burning supplement without hitting a visual about the losing of the weight or the gaining of the weight, and who gained what, how … [Read more...]
It's Here: Day of the Girl 2013!
By Allison Epstein and Erin McKelle Looking for a reason to celebrate October 11 other than it finally being Friday? How about the Second Annual International Day of the Girl? Created in 2011 by the United Nations to "recognize girls' rights and the unique challenges girls face around the world," the Day of the Girl provides … [Read more...]
Why Male Pregnancy Matters
By Sayantani DasGupta for Sociological Images The reproductive health police are at it again, and this time they've got the gender and sexuality cops with them. Despite the CDC reporting a decline in teen pregnancy across ethnic groups, public health and privately funded campaigns are popping up across the U.S. aimed … [Read more...]
Girls are Much More Than That: The Media and Stereotyping
Editor's Note: Adios Barbie along with editors Pia Guerrero and Sharon Haywood have joined the Brave Girls Want Alliance. We hope that by reading this post by our colleague Dr. Jennifer Shewmaker, Phd. you will join Brave Girls Want in making a long overdue change in how girls are portrayed and marketed to in the … [Read more...]
When We Were Free To Be: Revisiting A Classic
By Amy Jussel, Shaping Youth Last year marked not only the 40th Anniversary of Title IX changing women's sports forever, it was also the 40th Anniversary of the cycle-breaking, movement-making pop culture childrens' classic Free to Be, You and Me created by one of my very first childhood 'sheroes' Marlo Thomas. Marlo Thomas' … [Read more...]
Skinny, Curvy, and Still Not Fitting the Mold
By Chelsey Anderson Whether you're a seasoned body image activist or an average consumer of Western media, no doubt you've noticed the battle between the "curvy" and skinny body ideal. After decades of being bombarded with images of extremely thin models and starving ourselves to fit the waif-mold many women and … [Read more...]
Minnie Mouse Doesn't Need a Model Makeover
By Ragen Chastain When the high-end department store Barney's decided to collaborate with Disney for its holiday window, Barney's creative director, David Freedman insisted that, "the important thing to me was always that it had to be authentic. It really had to hit the nail on the head in every detail." When it came to the … [Read more...]
Olympic Women Succeed, but is it Really Fair Play?
By Emma Shakarshy This Sunday the Olympic flame will be extinguished, marking the end of the 2012 summer Olympic Games in London. In addition to honoring and celebrating the achievements of all the Olympic athletes, the Closing Ceremony unites the world's athletes who will march together as 'one nation'. It's been a rousing few … [Read more...]


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Randolph-Macon College students now have even more resources available to help them
as they search for employment. The Jobs4YellowJackets database,
accessible to R-MC students only, is filled with opportunities for internships,
part and full-time jobs, seasonal jobs, babysitting jobs and service positions.
R-MC invites alumni business owners and employers to post available positions on
the database by clicking on "Career Services" and selecting the "Information for
Employers" tab on the gray sidebar. Students can then review all employment opportunities
by going to the same Web site and clicking on the "Jobs4YellowJackets" tab.
Director of Career Services Cathy Rollman considers the database a valuable resource
for R-MC students, especially in today's competitive job market. "Jobs4YellowJackets
provides students with the opportunity to connect with employers who specifically
want to recruit R-MC candidates," she says. Rollman says that the database is very
user-friendly and allows students access to it from the comfort of their rooms or
anywhere on or off campus. "It's exciting to now have an electronic database that
students can access any time rather than relying on e-mail messages or hard copies
posted in binders to get the word out about opportunities."


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You're the type of guy who likes to spread the love. When you found out you were going to be an uncle, you immediately bought five Razorbacks outfits for the little guy. When you passed your final exams at Arkansas with flying colors, you ran around campus giving everyone high fives. And when your Razorbacks dominate game after game, well — let's just say, you make sure everyone within a five-mile radius is aware. You don't like to keep your school spirit toned down, and why should you? Keep spreadin' that Arkansas pride even when you have to get dressed up for more serious functions in the Spread Collar button-down. It features a team name and logo pattern lining the inside collar and cuffs, an embroidered logo at the left chest and a button-down collar for a business-like look. You're always trying to find new ways to boast about your team, and you always succeed — you're a Razorbacks man, after all. It's in your nature to win.
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Posts Tagged 't1'
This Full Immersion Racing Sim Can be Yours For $65,000 (video)
Got $65,000 to kick around? If so you can be the proud owner of this racing simulator from Hammacher (which we first saw last year here). Beyond packing a 7-million pixel screen that wraps half way around the driver to display...
Blueant Unveils T1 Bluetooth Headset With 22mph Wind Restitance And An Android App
Blueant is making some headlines today with the introduction of two new products. First up is the T1 Bluetooth headset. It's their first headset to sport Wind Armour Technology, which is said to eliminate microphone wind noise...


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Date: Wednesday, September 3, 2014; Wednesday, October 1, 2014; Wednesday, November 5, 2014; Wednesday, December 3, 2014Davenport Library, 6000 Eastern Ave., will show an Academy Award-winning film for Oscar in the Afternoon at 2 p.m. It is rated G, PG, or PG-13. Call 563-326-7832 for details.
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Holidaymakers have been warned after it emerged that insurance companies are cracking down on payouts for accidents abroad that happen when people are drunk.
The British Insurance Broker's Association (BIBA) has examined 20 leading insurance policies that state that alcohol could restrict a claim. Although insurance policies have previously included a standard exclusion relating to alcohol or drug abuse, BIBA is concerned that many people do not realise that these exclusions have increased in recent years and differ between individual insurance companies.
It was found that some insurance companies will examine your exact blood alcohol content, while others simply use phrases in their policy like 'if alcohol puts you in a needless risk', however, the study found that if you want to make a claim for accidents abroad on your policy.
Graeme Trudghill, from BIBA, commented: "We believe that travellers will be surprised that there is such a variety of exclusions within policies and they need to understand what level of alcohol could invalidate a claim and if excessive, it almost certainly will."
Accidents Abroad – Young Travellers Without Insurance
The BBC spoke to Rebecca Pin , 29, and her friend Victoria Evans, who are currently enjoying a holiday in one of the busiest areas of Ibiza. Rebecca said:
"If I have a drink and fall over a dodgy kerb here then I should still be able to claim. Holidays are for having a drink and letting your hair down."
Victoria added: "Who has time to read all that small print? I'd think again about taking insurance."
Foreign Office figures have revealed that around 25% of 16-24 year-olds take trips abroad without the necessary insurance.
Speak To A Solicitor About Accidents Abroad
It is recommended that anyone travelling abroad takes out the necessary insurance for their trip. If you expect that you will be consuming alcohol it is advised that you check before purchasing your policy about the restrictions in place relating to alcohol consumption, particularly if you will be taking part in water sports or ski-ing.
If you have been involved in accidents abroad, and have sustained an injury that wasn't your fault you may be entitled to claim compensation. Speak to a member of our team today on Freephone 0800 0193 515 to discuss your potential claim for compensation.
We are available to take your call seven days a week to discuss accidents abroad and a claim for compensation. Alternatively fill out the claim form on this page and a member of our team can call you back at a time to suit you.
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Republican National Convention: Tampa Security Plan
- At July 24, 2012
- By Chad Elliott
- In Downtown Tampa, Local Events
- 0
One convention. Two cities. Virtually too many disruptions to count.
The Secret Service finally released its security plan for the Republican National Convention on Monday, July 24, detailing how two separate event perimeters will alter downtown life less than five weeks from now.
Click here for an interactive map of road closures and security zones around Tampa.
In Tampa, the footprint will close the southern end of downtown to nearly all traffic from Whiting Street to the waterfront. Closures will include the Brorein Street bridge, the Franklin Street bridge to Harbour Island and the Platt Street bridge, which carries 34,000 vehicles a day into a tunnel under the Tampa Convention Center. Not many people live in the part of downtown that will see the most traffic restrictions, but some do. (I DO!)
A Tampa perimeter closed to pedestrians will include everything south of Brorein Street from Meridian Avenue on the east to a chunk of the western bank of the Hillsborough River on the west. In downtown Tampa, more than 900 of about 1,400 on-street parking spaces will be unavailable. Access will be limited to the Whiting Street and Fort Brooke parking garages.
The Secret Service typically says little or nothing about where it puts its hardened secure perimeters, but its announcement Monday provides the best look yet at where those fences are likely to go.
For more information about Tampa's RNC security zone and St. Petersburg's RNC security zone click here.
SHELTER | Live Better.


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Since I am retired we made a lot of cruises, its for us a very nice way to spend a vacation and see a lot of the World. We visit many places and after we have settled a nice stay with every thing what belongs to it.
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text: National Museum of Natural History Unearthed tag:typepad.com,2003:weblog-83447768437200652 2013-09-10T17:10:37-04:00 Since 1910, the Smithsonian's National Museum of Natural History has inspired curiosity and learning about the natural world and our place in it. TypePad "Excuse Me, Is This A Fossil?" tag:typepad.com,2003:post-6a01156e4c2c3d970c019aff4dc383970c 2013-09-10T17:10:37-04:00 2013-09-10T17:10:37-04:00 In mid-July of 2013, the Deep Time exhibits team went to North Dakota to collect fossils. Our goal was to find 66-million-year-old fossils from the Late Cretaceous for our new exhibitions, and to learn more about paleontology. This is the first post in a series about our experiences in the... Smithsonian National Museum of Natural History New on the Web and in FossiLab tag:typepad.com,2003:post-6a01156e4c2c3d970c017c32428edd970b 2012-10-01T20:30:00-04:00 2012-10-05T10:14:17-04:00 Washington, D.C., 110 million years ago. The Dinosaurs in Our Backyard website explores the science behind this reconstruction of an Early Cretaceous wetland. Illustration by Mary Parrish. By Abby Telfer, FossiLab Manager, Paleobiology Department Just in time for National Fossil Day, October 17th, and International Dinosaur Month, the Department of... Smithsonian National Museum of Natural History Planning a Barbecue in the Cretaceous Period tag:typepad.com,2003:post-6a01156e4c2c3d970c01761624e7e4970c 2012-07-05T13:00:00-04:00 2012-09-17T12:56:45-04:00 By Abby Telfer, FossiLab Manager, Paleobiology Department Although they look a bit like spare ribs, these are fossil vertebrae that probably formed part of the tail of a marine reptile. Photo courtesy of Abby Telfer. We have been thinking a lot about picnics and barbecues lately in FossiLab. Not only... Smithsonian National Museum of Natural History


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Grad Student Directory
Charles Bendig
Charles Bendig obtained a B.A. in Anthropology, with minors in History and Southeast Asian studies from Northern Illinois University in 2011. He has worked on the late 19th century hybrid vessel Slobodna in the Florida Keys with the PAST Foundation. Charles has also worked for the National Oceanographic and Atmospheric Administration for their Office of Ocean Exploration and Research and at Thunder Bay National Marine Sanctuary. His interests include ship construction, post-medieval seafaring, artifact conservation, and maritime archaeology/history.
Degree and focus: Historical Archaeology, Maritime.
Email: email@example.com


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Coffee Storage Canisters
Proper storage of coffee beans, tea leaves and tea bags is essential to preserve the original flavor. Our storage canisters look great and feature special air-tight lids that effectively seal the container contents from flavor damaging oxygen.
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A portion of westbound I-220 in Shreveport has reopened after an 18-wheeler rolled over Tuesday morning.
Shreveport police say it happened around 3:30 a.m. on the I-220 bridge where it connects to LA 3132. Authorities said the scene was cleared about 12:30 p.m.
No one was injured.
Officials say the 18-wheeler was not carrying any hazardous material but did spill its load of 400 boxes of Foster Farms corn dogs. Officials say the 18-wheeler was heading to California. The company also has locations in Farmerville, Louisiana and Hope, Arkansas.
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Fleeing Vesuvius
Richard Heinberg Richard Douthwaite Nate Hagens
April 2011
The financial crisis that has blighted the world's richest countries since 2008 was a turning point in human history because it ushered in an era in which economies will tend to shrink rather than grow. Incomes will decline because the natural resources required for growth—particularly oil, the lifeblood of the world economy—can no longer be extracted in growing quantities. Indeed, as this book shows, the financial crash itself was due to an irresistible force—the rising global demand for cheap fossil fuels—meeting an immoveable object: a static supply.
Fleeing Vesuvius is a collection of twenty-seven essays by well-known international authors, all leading thinkers in their fields. Luminaries such as David Korowicz, Richard Douthwaite, Nate Hagens, Dmitry Orlov, and Dan Sullivan weave together the threads of peak oil, resource depletion, economic instability, and climate change and offer far-reaching solutions, including:
- Concrete strategies for personal adaptation
- Workable models of self-reliant local communities
- Frameworks to support international action on financial and economic reform
Timely, practical, and fundamentally optimistic, Fleeing Vesuvius is a must read for anyone concerned with reducing our risk of environmental and societal collapse.
Richard Douthwaite is an economist, journalist, and author specializing in energy, climate, and sustainability issues.
Gillian Fallon is a writer, journalist, and editor with a particular interest in food security and systems thinking.
Foreword by Richard Heinberg.
Feasta is the Foundation for the Economics of Sustainability based in Ireland. Its international membership aims to identify the economic, cultural, social, and environmental characteristics of a truly sustainable society and to suggest ways these could be acquired.
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Dublin's finest metal exports, Primordial, will release their long-anticipated new studio album, 'Where Greater Men Have Fallen', later this Fall via Metal Blade Records.Read More
Cannibal Corpse
A Skeletal Domain, the latest full-length from American death metal icons, Cannibal Corpse, debuted at an astounding #32 on Billboard's Top 200 chart, making it the highest charting record in the band's storied history!Read More
During the recording process, Revocation shot a series of videos documenting their work on 'Deathless'. Today the band has posted the second video in the series.Read More
Job for a Cowboy
Job for a Cowboy have wrapped up music and art on their fourth full length album, 'Sun Eater.' Along with producer Jason Suecof, the band have crafted a cerebral and accomplished piece of technical death metal.Read More
Between the Buried and Me
Between the Buried and Me is set to launch their first ever blu-ray release next week via Metal Blade Records worldwide, and have now released 'Extremophile Elite' in its entirety at metalblade.com/btbam.Read More
Amon Amarth
Swedish heavy metal icons, Amon Amarth, have launched their brand new music video, the title track to their 2013 album, 'Deceiver of the Gods.' The video features clips from the upcoming film, Northmen - A Viking Saga.Read More
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- July 31st, 2012 – Rhode Island's doom-doers PILGRIM will kick...Read More
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TRIOSCAPES confirm September tour with Scale the Summit!
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"Rebel Music (Three O'Clock Roadblock)" is track #8 on the album Gold. It was written by Law, Simon Alban/anderson, Ross/west, Michael.
"Rebel Music (Three O'Clock Roadblock)" is track #8 on the album Gold. It was written by Law, Simon Alban/anderson, Ross/west, Michael.
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SOJA's "Your Song" Reminds Us That Summer Isn't Over Yet
We're premiering the lyric video for the reggae rocker's sunny new single ft. Damian "Jr Gong" Marley!
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Schott Hall
In the mid-1960's, the Xavier Jesuit Community outgrew Hinkle Hall. Through the generosity of the Walter E. Schott Family Foundation, a new 10-story residential building was constructed for the community and appropriately named Schott Hall. Today, the building is the home of a number of offices and departments, including the Office of Admission, making it the first building on campus that most prospective students and their families visit.
Quick Facts
Dedicated: 1966
Named After: The Walter E. Schott Family Foundation
Square Footage: 245,000
Home to:
- Admission
- Financial Aid Office
- Classics and Modern Languages
- Health Services - Undergraduate
- Health Services Administration - Graduate
Additional Notes:
- Considered a high rise (10-story building).


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Calder String Quartet at the Phillips Collection
By Stephen Brookes • The Washington Post • November 25, 2013
Okay, so when did string quartets start getting so hip? The ultra-cool Brooklyn Rider quartet was in town Saturday night, and on Sunday afternoon the equally adventurous Calder Quartet — which has teamed with rock bands such as The National and Dirty Projectors, and been featured on David Letterman's and Conan O'Brien's shows — put on a high-octane performance at the Phillips Collection. But it wasn't quite the daring program you might have expected; in fact, the Calder kept well to the center lane, balancing angst-ridden Bartok with Schubert's warmly familiar "Death and the Maiden" quartet, and offering only one piece of music from the past 20 years.
But what a piece it was. The British composer Thomas Adès was in his early 20s when he wrote the stunning "Arcadiana" (1994), and it is indisputably a masterpiece. Made up of seven short "snapshots of paradise" (as Calder violinist Andrew Bulbrook put it), the work comes off as a kind of luminous dreamscape, awash in echoes and shadows and wisps of memory that drift in and out of hearing. It's all nuance and subtle suggestion, full of inventive writing and evocations of composers from Mozart to Elgar. Not an easy work to bring off, in other words — but Calder found a solid dramatic core that tied the atmospherics together, and by the end you wanted to go out and listen to everything by Adès you could find.
Bartok's String Quartet No. 2 was written in the darkest years of World War I, and from the opening notes it's clear you're hearing the sound of a world falling apart. A chilling sense of tragedy runs through it — even the jaunty "Allegro molto capriccioso" gives most ears the creeping jimjams — and it closes with a slow lament that sounds like music from the end of the Earth. The Calder gave it an insightful reading, and its lean, astringent sound fit the work beautifully. But it was a rather measured performance as well, even a bit withheld, and despite the sharpness of Bartok's bite, it never seemed to quite draw blood.
The heat returned, though, in Schubert's scorching String Quartet No. 14 in D minor, D. 810 ("Death and the Maiden"). For an old warhorse, it still packs a serious kick, and the Calder players took a fresh, modern look at the work, paring away much of the voluptuous swooning and turning in a refreshingly clear-eyed — but no less powerful — account. A fine close to an intriguing, impressive afternoon.
Amy Beth Kirsten's "Colombine's Paradise Theater" at the Atlas
By Stephen Brookes • The Washington Post • November 17, 2013
There's no simple way to describe "Colombine's Paradise Theater" — the wildly imaginative new music-theater-dance piece by composer Amy Beth Kirsten, performed at the Atlas Performing Arts Center last weekend. But it's a tour de force any way you cut it.
Built on a few fragments of 17th-century poetry and some archetypal characters from Venetian commedia dell'arte, it's a highly stylized, darkly beautiful love story that's steeped in myth yet utterly modern. There's no real plot; the players (the virtuosos of the new-music ensemble "eighth blackbird") act out the roles of a young woman and her two suitors. But the story really unfolds in the rich poetic imagery — both musical and visual — in the shadowy, unsettling world Kirsten creates.
Nothing is what it seems in this nocturnal place; musicians shift from role to role, a flute solo turns to a half-whispered soliloquy, a bass drum begins to glow and becomes the moon, and even the landscape itself is played as an instrument. Yet despite the episodic structure of its 11 movements, "Colombine" unfolds with the seamless, compelling logic of a dream.
This was no pleasant little reverie. Kirsten writes in a fiercely expressionist style, probing the inner states of her characters with a sharp stick. "Colombine" felt driven by nightmares, by primitive, urgent memories swimming unwelcomed to the surface. The players — denizens of this murky world — shriek and growl and pound out rhythms on the ground, entwine around one another, engage in luminous duets and stalk one another in intricate dances of love. There's a beguiling element of the grotesque throughout, and the music is complex and multilayered, rich in allusions, and often extraordinarily beautiful. When the lights come up at the end, you feel as though you've awoken from some strange, ancient ritual — and you want to go back.
Much of the credit for this superb production goes to the "eighth blackbird" players, who performed the work masked, in costume, in constant motion — and entirely from memory. Pianist Lisa Kaplan brought nuanced passion to her role as the beleaguered Colombine, flutist Timothy Munro made a fine, sinister Harlequin, and percussionist Matthew Duvall brought the Pierrot role alive as he navigated the vast array of drums and bells that comprised the set itself. The considerable visual poetry of the production, meanwhile, came from the inventive director and set designer Mark DeChiazza.
Enso Quartet at the Terrace Theater
By Stephen Brookes • The Washington Post • November 13, 2013
You might expect a string quartet named Enso — after the calligraphic circle that serves as a symbol of Zen Buddhism — to have a certain detachment from earthly things, maybe even an affinity for the pared-down music of John Cage or Morton Feldman. But this young ensemble has gone in the opposite direction, digging up chamber music by 19th-century composers more famous for their operas. At the Kennedy Center's Terrace Theater on Tuesday, Enso turned in an emphatically non-detached evening of lush, passionate music by Verdi, Puccini and Richard Strauss.
Strauss wrote his String Quartet in A, Op. 2, in 1880, when he was 16, and as you might expect, there's teenage posturing (and Mendelssohn worship) in almost every note. But cut the kid some slack; this lavishly romantic quartet might not be quite mature, but it's skillfully done, full of life and passages of great beauty — particularly the luminous andante cantabile, where Strauss's emerging musical identity rears its head.
Enso gave Strauss a robust and affectionate reading, then shifted into more serious waters with Puccini's 1890 "Chrysanthemums." Ashort but profoundly felt and beautiful work, it was, perhaps, the most deeply satisfying music of the evening, and the quartet brought it off with smoldering power — half honey, half molten lava — and beautifully integrated playing.
Three agreeable, forgettable minuets by Puccini followed before the evening closed with Verdi's intriguing Quartet for Strings in E Minor. Written almost offhandedly to fill a few empty weeks, it's the only quartet Verdi composed, and he didn't use the form to express subtle, intimate musical ideas, as composers tend to do. Instead, there's an almost theatrical quality to the writing, with big entrances and sotto voce scheming and other exciting goings-on, all tied up with that rarest of rare birds, a Verdi fugue. A great romp all around, and Enso played it with full-throated dramatic intensity. This fine, imaginative ensemble is well worth keeping an eye on.
Steve Antosca's "Habitat" at the National Gallery of Art
By Stephen Brookes • The Washington Post • November 11, 2013
The vast, vaulting atrium of the East Building of the National Gallery of Art — so immense it can feel like a world of its own — is a spectacular place to see art. But it's an equally spectacular setting for contemporary music, as composer Steve Antosca proved Sunday evening with the world premiere of "Habitat," a work for computer and percussion that filled the atrium with a surging, often breathtaking ocean of sound — and turned the huge space into an instrument in its own right.
Antosca revels in pushing traditional instruments (and instrumentalists) beyond their limits, and "Habitat" is written around a single percussionist who embarks on a 40-minute "transformational journey" upward through the atrium. Opening amid a battery of bells and marimbas in the center of the audience, the young virtuoso Ross Karre moved across the gallery to a "prepared" piano, then on to strum Harry Bertoia's 17-foot-high "Tonal Sculpture," then up the stairs to the mezzanine and higher still to the bridge that crosses the atrium at its highest level. As he rose from floor to floor, Karre used different instruments to describe a detailed emotional journey — from gentle to stormy to ethereal — before returning to earth to rekindle the original musical ideas, now darker and more profound.
But what made this individual "journey" particularly involving — in a physical, even visceral way — was the way Karre's playing was transformed by computer musician William Brent, then amplified and broadcast through speakers around the atrium. The result was a complex and wildly colorful palette of sound — the stuff that gongs and wood blocks dream of — that seemed to sweep in huge waves from every direction, as if Karre were playing the atrium itself as a gigantic meta-instrument — and we, the audience, were inside. A fascinating and often compelling new work from Antosca, played with exceptional skill by Karre — who also turned in a fine account of John Cage's magnificent "Cartridge Music" from 1960, which opened the program.
Sophie Shao and Ieva Jokubaviciute at the Phillips Collection
By Stephen Brookes • The Washington Post • October 28, 2013
ringing off a whole afternoon of romantic-era music isn't easy; all that sighing and swooning and hot-blooded emoting can get a little ripe in modern ears after a while. But in a program of Schumann, Brahms and Beethoven at the Phillips Collection on Sunday, the extroverted cellist Sophie Shao — accompanied by the wondrous Lithuanian pianist Ieva Jokubaviciute — found an eloquent balance between rapture and cool restraint, and turned in a deeply satisfying performance.
Despite (or maybe because of) their distinct personalities, Shao and Jokubaviciute seemed ideally paired with each other. Opening with Schumann's Adagio and Allegro in A-flat, Op. 70, Shao threw her head back and leapt in — hair flying and nostrils flaring in fine romantic abandon — as Jokubaviciute accompanied with quiet precision and delicacy, supporting Shao's sweeping interpretation but bringing a compelling edge and nuance of her own. It made for romanticism at its best: impassioned, even transporting, but with a clear-eyed intelligence that kept it from overheating into mush.
That finely calibrated interplay marked the entire afternoon. Brahms's spirited Sonata in E Minor, Op. 38, with its restless and sometimes combative back-and-forth between the two players, was a case study in the art of the duet, and Shao held little back in a warm, glowing reading. Schumann's Fantasy Pieces, Op. 73, was equally satisfying — the playing just got better as the afternoon progressed — with an almost palpable connection between the players.
But it may have been Beethoven's Sonata in A, Op. 69, No. 3, that revealed the two at their best. It's a subtle work with a kind of quiet nobility to it, and Shao brought both power and insight to her playing. But the piece is as much for piano as it is for cello, and Jokubaviciute may have stolen the show a bit in an absolutely jaw-dropping performance — subtle, complex, almost impossibly detailed and riveting in every way. Jokubaviciute is fast emerging as one of the most gifted young pianists on the scene; kudos to the Phillips (and its adventurous music director, Caroline Mousset) for finding and showcasing talent as remarkable as this.
Ivana Gavric at the Phillips Collection
By Stephen Brookes • The Washington Post • October 21, 2013
After surfacing from her deep -- and much-acclaimed -- immersion in the music of Czech composer Leos Janacek a couple of years ago, the British pianist Ivana Gavric embarked on a new journey, this one into the music of Edvard Grieg. She was so intent on understanding the Norwegian composer that she even traveled to see the landscapes that inspired him — and the results were strikingly clear in her impressive, insightful U.S. debut Sunday at the Phillips Collection, where Grieg and Janacek formed the core of a program that linked late romanticism to 20th-century modernism.
Gavric's affection for Grieg was clear from the opening notes of the Piano Sonata in E Minor, Op. 7, written when the composer, heart still firmly attached to sleeve, was only in his early 20s. It's not played often — maybe because its considerable sound and fury don't always feel driven by any convincing purpose — but Gavric brought it to life in a fine and impassioned reading. Smaller-scale but more satisfying were the two later miniatures, "Butterfly" Op. 43, No. 1 (which Gavric played with a darting and almost weightless touch) and the rich lyricism of "Peasant's Song" Op. 65, No. 2.
The cascading torrents of Sergei Rachmaninoff's finger-breaking "Moments Musicaux" Op. 16, No. 4 rounded off the first, rather romantic half of the program, but the most interesting music came in the second half. Cheryl Frances-Hoad's recent "2 Lyric Pieces" were sketchlike homages to Grieg and Janacek done in an improvisatory and almost jazzy style, and the afternoon closed with a furiously virtuosic account of Sergei Prokofiev's Piano Sonata No. 2 in D Minor, Op. 14.
The real heart of the program, though, may have been Gavric's multilayered reading of Janacek's "In the Mists." Delicately woven, shifting subtly between light and shadow, the work's dark mysteries unfolded with rare insight; it was a ravishing performance.
Dublin Guitar Quartet at the Phillips Collection
By Stephen Brookes • The Washington Post • October 14, 2013
The classical guitar may have a quiet voice, but it makes up for it with a striking array of sonic colors, from drumming to delicate harmonics. Put four of the instruments together, and you have the best of both worlds: intricate detail and a near-orchestral palette of sound backed up by hall-filling power. That, anyway, was the takeaway from the Dublin Guitar Quartet's engaging recital at the Phillips Collection on Sunday, when the Irish ensemble presented a varied program of contemporary music that revolved around the minimalist axis of Philip Glass, Steve Reich and the Estonian composer Arvo Pärt.
The afternoon opened (fittingly enough, after the drenching week) with Leo Brouwer's "Cuban Landscape with Rain," a tone poem evoking the shifting rain and winds of a passing storm. The Dublin players gave it an evocative reading, full of atmospheric turbulence and finely graded shades of light. Pärt's "Summa" (in a transcription from the choral original) was just as luminous, very moving in its spare simplicity and its dignified, quiet grace.
The quartet shifted gears for "Chimurenga" by David Flynn (a tribute to the Zimbabwean composer Thomas Mapfumo) which shimmered with lilting, African-flavored melodies, then ventured into rock music with the lyrical "Soundscapes Over Landscapes" by the Dublin rock band The Redneck Manifesto. "Musica Ricercata," a collection of precise little miniatures from the 1950s by György Ligeti, tied up the concert with modernist style.
But the real heart of this refreshingly eclectic program was the music of Glass and Reich. That's not necessarily a bad thing (though minimalism, to these ears, is starting to show its age), and Pat Brunnock (on electric guitar, with taped accompaniment) gave a driving account of Reich's "Electric Counterpoint." But Glass's obsessive, repetitive music continues to divide audiences, and for every listener who finds it glowing with transcendent beauty, there's another who thinks it's like chewing on a rubbery piece of chicken — much work, little actual reward. The Dubliners offered up arrangements of Glass's second string quartet ("Company") and two movements of his fourth ("Buczak") which, while easy enough on the ears, probably didn't win converts to either side of the debate.


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THE LEADER IN ME is a book and a process that brings the principle centered leadership techniques found in the 7 Habits to the elementary classroom. Currently over 130 schools in the United States, Canada, Singapore and Australia are using The Leader in Me to achieve the following outcomes:
Research conducted at these schools demonstrates that they have achieved significant success in reaching these outcomes. In fact, many of the schools that have implemented this process have received the highest awards and accolades in their respective communities.
CAJE will be at the epicenter of the national and eventually international implementation of The Leader in Me: Ensuring Our Jewish Future initiative.
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The Children's Hospital of Philadelphia engages in a large variety of global health activities coordinated through the Global Health Center. Pediatric trainees at CHOP, including pediatric residents, are encouraged to explore a wide variety of global health activities during their residency years at CHOP.
All CHOP pediatric residents have educational opportunities to learn more about the field of global health through curriculum offerings at CHOP including grand rounds, quarterly Global Health Center lectures, noon conferences, and the annual Global Health conference. Residents can connect with global health experts from a variety of disciplines and will have ample opportunities for learning.
Residents seeking a deeper exposure to global health can complete one of several rotations that are directed towards global health. These include:
CHOP is the home to one of the premier pediatric global health fellowships in the country. The David N. Pincus Global Health Fellowship recruits early career pediatricians for a two-year fellowship that provides an academic training program, delivery of clinical care, and scholarly activities at one of our partner sites in the Dominican Republic or in Botswana/South Africa.
Residency applicants are encouraged to express their interest in Global Health during the recruitment process.