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FOX Announces More Than Six New Shows For 2014-15 Season
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Keep CBI chief Ranjit Sinha off 2G case, NGO tells Supreme Court - The Times of India #CorruptIndia
Kolkata: It's mutilation of trees, not trimming, says NGO - The Hindu
India's intelligence agency alleges prominent, multi national Danish NGO Landlijke India Werkgroep (LIW) finances militant, separatist groups. via @RajivMessage
Odisha-based NGO opposes move to fill water body with fly ash - OdishaSunTimes.com
Only 11 of 22 NGOs FCRA-registered, no one has filed statement for 2013-14 | The Indian Express
Billionaire NGO Invests In Human Misery - The New Indian Express
NGO helps teachers learn the ropes of Islamic education - The Times of India
NGO executive booked for rape found dead - The Times of India
NGO moves green tribunal over Godavari pollution in Trimbak - The Times of India
Hyderabad and Secunderabad NGO to prevent the cycle of Child Sexual Abuse (CSA) - The Hindu "Speak up, spread the word" Since I got on @twitter
Poaching of migratory birds rampant along TN, Puducherry coastal regions: NGO - The Times of India
NGO saved 300 birds in cyclone-hit Odisha, Andhra Pradesh - The Times of India
Hyderabad: NGO digs out criminal cases against 54 MLAs
Indian mothers still don't see that breastfeeding is best: NGO Such a poignant factoid :(
Bhopal Gas tragedy: Survivors, NGO condemns of US Federal court decision
NGO comes up with alternative to inter-linking of rivers
Bhopal gas tragedy: Chief minister's office lost victims' petitions, alleges NGO
Bhopal Gas tragedy: CM office lost 1500 victims' petitions, alleges NGO Another "tragedy" ?
See what's Trending Now for @divakarssathya

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ELAN Bijoux and Accessories
ELAN is a lifestyle brand and a wonderful treasure trove of sugary sweet nostalgic fashion. We offer a wide range of vintage-inspired jewelry, cute-as-hell headpieces, dreamy fabric tote bags and other bits and bobs inspired by classic memorabilia. We are a family-run playhouse in love with all things vintage. Alice in Wonderland meets Polaroids of cotton candy.
A few weeks ago, I accompanied my mom to do some errands and luckily Northeast Square was right beside the the place my mom had to go to. So I asked my mom if I could drop by and check it out. :) There are a lot of beautiful things in that store, I just knew I had to get back (unfortunately, I haven't had the time since it's far from my place). I even bought a pink camera ring that my mom, aunt and sister wanted to steal from me. Hahahaha. :)
The store along Connecticut Avenue, inside the Quintesence Gallerie. You can view the map here. Or you can also check out the photos on Facebook and Multiply! :)


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UPDATE: Do Kitsap's DUI Offenders Wear Anklets Like Lindsay Lohan?June 20th, 2010 by josh farley
You may have seen the ankle bracelets that are capable of monitoring alcohol consumption. The devices, which measure vapors given off by perspiration, have become increasingly common and have even been spotted on celebrities like Lindsay Lohan.
I was curious if we had any such technology here in Kitsap, so I asked Kitsap County's district court administrator Maury Baker, who oversees the largest court that handles DUI in the county.
"We have not used these and have been aware of them since they hit the market," Baker wrote me in an email.
UPDATE: Monday, 9:11 a.m.: I got an email from a local attorney who told me they're in use in Bainbridge Island and Poulsbo's municipal courts. I'll get more info on them today.
I showed Baker an article in the Dallas Morning News about the device's use in Texas. You can read it here.
But Baker feels Kitsap's method of monitoring — the ignition interlock device (IID) or "blow and go" — has an advantage over the anklet.
"As the article states, the (ankle) sensor does not stop one from driving drunk," Baker wrote. "The IID disables the vehicle."
Tags: Dallas Morning News, Drunk driving, Ignition interlock device, Kitsap County, Kitsap County District Court, Lindsay Lohan, Maury Baker, Washington


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Kellin ;he smirked,"Shall we have a DNA test then?"he ised her genty.
alright thats fine
smiles "So whats on your mind"
giggles and steps on the ride
smiles and kisses her some "I love you to beautiful"
grins and intertwines there fingers
giggles slightly "Thanks Reid I'm happy you think so" she blushed and waited in the line for the ride they were waiting for
it doesnt matter who you pick
Adam- *smiles and holds your hand* I guess great minds think alike, so Auburn tell me about yourself
Adam- just having a rough week, I thought walking around and going to see a movie would help clear my head *looks aat you* care to join me?
Adam: been better
Adam- Hey Auburn, how are you?
logan smiles and holds u close against me protectively kissing ur neck then ur cheek 'i love u baby girl. ur my everything.'
chase holds my son close following u 'hes so precious and handsome.'
can you send one we are backed up with a lot
smiles "Thats good I'm glad you like what you do thats important in these days and times"
smiles and keeps driving
looks over at him "Black is a nice color it can represent a lot of different things and not just the general idea of what people may consider the color black to mean" she smiles "I dont consider you gothic neither"
logan smiles and kisses u more wraping my arms round u
chase smiles holding him close to me rubbing his cheek with my thumb
laughs some"Okay babe sorry for saying you just sit here" he smiles and turns around kissing her lips softly "Do you like working at the bar" he asked
Smiles and gets into the car and begins to drive
smiles as she listens "Oh cool and I would have to say I like pink, lime green and black" she looks at him
Pours himself some coffee and smiles as he listens to her "Well thats no fun you need to get out more" he laughed some and sits his coffee down then looks at her "What you like to do other than sit here" he laughed once more
Slips on some clothes and looks at her "Nice outfit" he chuckles and grabs his car keys "Ready" he asked as he walked out the bedroom
smiles and giggles "I understand" she walks towards the ride and stands in line"So whats your favorite color" she asked randomly
logan smiles and kisses ur head 'its ok love. just dont do it again....please. i dont htink i can go for another round of that.' i cuddle closer my arm resting over ur middle
chase smiles and follows u up to the bedroom and smile at him 'hes beautiful. just like his momma.' i smile at u then kiss ur lips softly before pulling away. 'may i hold my son?' i ask watching him in ur arms
smiles "You are very sexy in the morning not a lot of girl can pull that off" he grins and stands up stretching then collects there plates and put them in the dish washer. He walks over to and kisses her cheek "So whats on your agenda for today" he asked as he walks over to the coffee and machine and starts to makes some
Laughs some "I was watching some videos there wasnt really any good ones though" he looks over at her "Okay we will go out to eat I suck at cooking" he laughs some more then gets up
smiles as he pays "Your so sweet" she says "But you didnt have to pay" she nudges his softly "But its sweet that you did thanks" she says standing on her tip toes and kissed you on the cheek she blushed some then points to a ride and smiles ride "We should totally get on that one" she looks at him excitedly
logan smiles and kisses u 'ok baby.' i take u up to our room and set u down on the bed climbing up next to u pullin u against me rubbing ur sides looking into ur eyes 'i love u baby girl so so much.'
chase smiles and hugs u back. 'i didnt have the will power without u baby. if i dont have u...im..im nothing.' i look down realizing just how needy and stupid that sounded. 'i missed u so much. never do that again.' i pull back and look at u 'there apears to be a male sent on u thats a mix of u and myself.... is there something u didnt tell me?' i smile at u having an idea wat it is but wanting to hear it
Kellin ; he smirked."So where's my other baby girl? Selena?"he smiled.
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GK Quiz and Aptitude Test for Practice
Great collections of GK quizzes, practice tests and trivia on various topics like Current Affairs Quiz, History Quiz, Science General Knowledge, Latest News, Impossible Quiz Questions, Quiz Games, Personality Quizzes, Free Quizzes and more.
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Maintaining the Memorial
During the early years, Elmer Stein comprised the entire permanent maintenance staff at Lincoln Boyhood. Stein was an employee of the Department of Conservation who became a permanent National Park Service employee shortly after Superintendent Bob Burns entered on duty at Lincoln Boyhood.
Even in those early days, Lincoln Boyhood sometimes augmented the permanent staff with temporary help. When ClerkStenographer Charlotte Baird joined the staff in October of 1963, she assisted the superintendent in hiring 67 men. The National Park Service employed the men from midOctober through midJanuary to do grounds work, primarily the clearing of underbrush in the forested parts of the park. Elmer Stein supervised the crew. [1]
More often, Stein worked alone, or with the assistance of one or two seasonal laborers. In addition to grounds maintenance, Stein cleared a fire line on the park's eastern boundary in 1964. He and Superintendent Burns refinished the floors and pews in the Abraham Lincoln hall that same year. Stein sanded the floor, Burns lay down on the pews, and slid along applying varnish as he went. Unfortunately, the varnish fumes caused Burns a terrible headache, and Stein was left to finish the job alone. Burns hired a woman to come to the park two days each week to clean the memorial building. [2]
The staff grew slightly during the Banton years, but the needs increased simultaneously with the completion of the visitor center addition and the two park residences. The construction of the living historical farm in 1968 further complicated the maintenance operation at Lincoln Boyhood. Maintenance at the farm involves costumed workers raising crops and caring for livestock using historical methods (see Figure 81). Al Banton hired separate crews for the farm and the more traditional maintenance duties, and Denny Beach continued the practice, although some crossover of duties existed. [3] The current superintendent, Norm Hellmers, uses some laborers primarily at the farm and others primarily for traditional maintenance work, but encourages the utilization of his maintenance staff for all duties. [4]
Over the years, the maintenance staff accomplished several major projects in addition to daytoday care of the grounds and buildings. Although records for each year are not available, a selected review of projects undertaken at Lincoln Boyhood documents the resurfacing of trails; the installation of a water line servicing the visitor center; and resurfacing the visitor center parking lot, and the residential/utility road in 1971. The National Park Service hired °ree;a professional tree service to remove damaged trees that, same year. [5]
The first reports of leaks in the memorial visitor center's roof appeared in Lincoln Boyhood's 1972 annual report. [6] The problem recurred over the years, and several attempts to correct the problem proved unsuccessful. Finally, in 1985, the roof was replaced in kind at a cost of $50,000. Among the other projects undertaken by the National Park Service was the 1977 establishment of an environmental study area in a portion of the historic Thomas Lincoln farm never used for crop production; the park replanted the area and allowed the area north of the living historical farm structures to reforest. In 1980, a concrete walk leading from the plaza parking lot around the Nancy Hanks Lincoln hall to a rear entrance was added, and restrooms were adapted for handicapped accessibility. Safety handrailings along the steps of the courtyard were constructed in 1984 to provide safer access for visitors. In 1985, the park repainted the exterior of the water tank. [7]
The introduction of Young Adult Conservation Corps (YACC) crews in 1978 greatly expanded the park's ability to undertake special projects. In Fiscal Year 1978, YACC crews cleaned and repaired picnic tables in Lincoln State Park, installed new signs, constructed barbed wire fences along the boundary, picked up trash, sanded benches, stacked logs, constructed new trails (see Figure 82), built a new trailerport for the park's trailerhousing, maintained drainage ditches, and assisted in the renovation of the maintenance facility. [8] Young Adult Conservation Corps projects in Fiscal Year 1979 included resodding worn areas near the cabin, cleaning ox and cattle pens, washing and waxing park vehicles, cleaning windows and floors, trimming trees, painting equipment, posting boundary signs, improving the allee trails, rustproofing and painting metal fences, unloading and stacking hay, running a water line to the drinking fountain, and painting curbs and parking stripes. [9] A similar variety of projects were recorded for YACC crews until 1981, when the program disbanded. In 1983, Lincoln Boyhood utilized the Comprehensive Education Training Act (CETA) program to hire youths to rehabilitate trails, and clean the grounds and visitor center; in subsequent years, Student Youth Employment Program (SYEP) crews were hired for similar projects. [10]
On one occasion, a maintenance project at Lincoln Boyhood was used to train maintenance workers from other Midwest Region parks. When the visitor center required repointing in 1977, Midwest Region restoration specialist Ray Kunkel conducted a training course in tuckpointing which was attended by two members of Lincoln Boyhood's maintenance staff, one from Lincoln Home, Illinois, two from Sleeping Bear Dunes, Michigan, and one from Apostle Islands, Wisconsin. (See Figure 83.) The weeklong course received considerable attention in area newspapers. [11]
In spite of the frustration mentioned by several superintendents concerning funding and staffing levels for maintenance, the program at Lincoln Boyhood has run smoothly. When resources were limited, most superintendents made the public areas their first priority; nonpublic facilities such as park residences and maintenance buildings have taken a back seat. Overall, the grounds and facilities have consistently been wellmaintained.
Last Updated: 25-Jan-2003


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Plastic Surgery Complications in Portland Oregon
There's not a year that goes by without cosmetic surgeries gaining in popularity here in the US of A. Loads of us seem to forget the "surgerical"; part of this process, you know, the part when you get put to sleep and sliced apart. The biggest stars have access to the best doctors and care; they head up the trend with glamour and stardom, convincing nearly everyone to go into surgery for some factor they consider undesirable. The image of these image altering surgeries is glorified more than a blog can express in one internet blog posting, but everyone seems to miss the risks in these procedures. One way to avoid this is to find an experienced doctor such as with this local Portland service.
Blood Leaking Precariously
It occurs when blood leaks from the arteries to somewhere it is not supposed to be. I'd be surprised to find a patient who knows what a hematoma is. If this isn't proof enough that we aren't being properly educated on these procedures than you can't be convinced. This complication of Hematomas occurs most often with face lift procedures and often requires a second surgery as a follow up.
Skin Cell Death
Smokers are especially at risk for necrosis because of the effect nicotine has on the skin. This complication can occur with nearly every plastic surgery and is really only avoided effectively by choosing an experienced and confident surgeon. Essentially its massive skin cell death after changing the shape and moving cells too much, the appearance can leave patients devastated and in need of repairs. Avoid this ugliness and find an experienced surgeon today for your Portland Oregon cosmetic surgery.
One Of The Nastiest In Portland Oregon
Another potential risk that patients don't seem to be to familiar with is the seroma complication. Don't be afraid to ask your surgeon about this issue some patients experience. Its also similar in that its a collection of bodily fluids out of place. This will happen often with tummy tucks, it used to be such a prevalent problem that surgeons have developed a method to lesson the chances of it occurring during the operations.
Taking these risks into consideration makes you much more responsible than most of the potential Portland patients out there going into surgery. Know your surgery like the back of your hand, drill your surgeon with questions, and do everything necessary to ensure that your cosmetic procedure is comfortable and not at all rushed or out of control. Avoid becoming another example of poor surgery, there's complications both aesthetically and medically to take into account here! The thing to keep in mind is that someone is in fact slicing you open and changing up some serious tissue masses, the likelihood of complications is a bit higher than just buying some new makeup or trying a new workout.


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Win an Autographed Crystal Bowersox Guitar!
On December 14th, Crystal Bowersox, a.k.a. Mamasox, is releasing her debut album, "Farmer's Daughter" -- and to celebrate, momlogic is giving away an acoustic guitar that's been autographed by Crystal!
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My Little Nut CrackerLet's face it, toddlers are out of control animals. Most of them are illiterate and have minimal control over their own bodies. So it's only natural that at some point, your toddler will hit some dude in the nut-sack. Which is what happened to me -- or rather, some guy -- when I was dropping off my kids at pre-school.
My little dude stumbled towards the entrance of the school and lurched right at another dad who was dropping off his own ball-smacker. The inevitable happened, and wow was that guy not happy with my future champion of the boxing ring. My son, always the charmer, then stopped to ask the gasping man, "Wanna play a game?" His answer, "Not if it involves hitting me in the crotch." So I laughed.
Obviously we're all having a good time, so what's a little testicle bruising between friends? However, upon reflection, there might have been a better way for me to handle that whole ball-hitting incident.
You know, like saying something like this:
"You should be flattered, he only goes for the really big ones."
"I'm sorry, he's just learning about good touch vs. bad touch."
"You know if you were taller, he'd be grabbing your knees right now."
"Ha, ha. Let mommy do her own flirting now, champ."
"You weren't going to use that tonight anyway, right?"
"Hmmm, it seems he has a 'type.'" (Followed by a knowing wink.)
How do you handle it when your kid racks the nearest guy?
Image via Taken By Storm Photography
ahahahahaha that is HILARIOUS! My co-worker, who is about to pop out a precious lil boy, just happened to be leaving as I was reading this and I just HAD to share it. I don't think she found the thought of possibly dealing with that quite as amusing as I did ;)
i laugh... i can't help it! it makes me laugh... i'm female, sue me.
ahaha omgoodness that is way to funny.
Our little girl loves to climb all over daddy. He unfortunately gets a knee or foot to the crotch quite frequently.
so far my kid has avoided hitting anyone buy himself in the crotch (how the hell can little boys be SO rough with themselves like that?!), but if you have boobs, watch out if he sits in your lap. i've been headbutted so many times, i'm surprised i've never had any bruises.
My hubby says if our son is a crotch-smacker, he's getting a cup. lol.
I just wish my son would stop kicking me in the boobs! OW!


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text:
In Mississippi you can buy a a gun with no background check, but vibrators are outlawed. Genius.
Reporting that a Mississippi court upheld a law banning the sale of sex toys this week, Dan Abrams at MSNBC ponders over the state's priorities:
Well, I am glad to see that the local legislators are focusing on the most pressing issues of the day. I've long believed that a three-dimensional, possibly battery-operated device is far more menacing than a handgun. In Mississippi, people can buy guns at a gun show with no background check and certain weapons can be carried almost anywhere. Sure, guns and toys can bring joy and a sense of comfort to the user, but apparently the legislators concluded that a genital replica is a far greater threat to society.
I wonder if legislators would be ok with the Gunslinger vibrator. (Perhaps the scariest thing I have ever seen.)


text:
We Dare You to Walk Across These Bridges | Aiguille du Midi Bridge, French Alps
(Source: budacolective, via dancingdakini)
moonrise near aspen colorado by tmo-photo on Flickr.
"Poetry surrounds us everywhere, but putting it on paper is, alas, not so easy as looking at it."
Vincent Van Gogh (via poetdreamer)
(Source: venusmilk)


text:
Catch up -
March 21st - Max Bench
Max bench - barx2x10, 135x8, 185x6, 225x4, add board 275x3, 315x3, 345x3, 355x3, 370x2 (I suck at reps)
shoulder presses - barx10, 95x8, 135x8, 165x6,...
Type: Posts; User: Raw Power; Keyword(s):
Catch up -
March 21st - Max Bench
Max bench - barx2x10, 135x8, 185x6, 225x4, add board 275x3, 315x3, 345x3, 355x3, 370x2 (I suck at reps)
shoulder presses - barx10, 95x8, 135x8, 165x6,...
March 15th rows
Bb rows - 135x8, 225x8, 315x6, 365x5, 315x6
Banded bench pull downs - 4x10
Dizenzo rows - 80x10, 100x10, 120x10
Shrugs - 135x8, 225x8, 315x8, 405x8, 495x6, 545x4
week 2 - March 12th - BENCH
Max Bench - with mini bands - triple up to a max triple - barx2x8, 135x8, 225x4, 275x3, 315x3, add mini band 335x3, 355x3
floor Presses - 135x8, 225x6, 275x3,...
Today march 8th speed bench -
March 8th
Speed bench - reverse bands- 95x2x16, 135x8, 225x6, 275x4, add reverse bands 315x3, 9x3x365
neutral grip overhead dbs - 60x8, 70x8, 75x8, 80x6
March 6th - ROWS
BB rows - barx12, 135x8,225x8, 275x6, 315x5, 365x4
Pull downs - 140x12, 160x12, 180x12, 200x10
Db rows - 80x10, 100x10, 120x10
shrugs - 225x8, 315x8, 405x6, 495x6,...
Got in a little late. Running kids around. First workout since meet, and the first on this new shift where I'm getting up at 4:30 am...:(
Here's how it went -
March 5th
Max Bench - with...
Thank you Mr. Larsen!!! I know that feeling that you are speaking of. I am going to follow everything to a T!!!! Can't wait to get back at it!!!!
Thanks again for everything!!!!
So my goal is a 450+ Raw bench....My raw meet bench PR is a 430 as a light 308. I took 450 for a ride after the 430 and it moved about 3.5 inches and stalled.
Had a meet this past weekend and it...
Bringing back an old thread....I use one in the gym because I am a powerlifter, ,and I dont want my not so six pack showing and disturbing anyone....So it is more for them than me....lol
I am itching to start now!!!! Darn these 12 hour shifts and weekend family trips!!!! lol
I am doing a Bench Meet June 22nd and I will keep a log here. I normally don't keep a log, but with some encouragement I realized its time.
I will start training again next Monday. March 4th
It was very impressive Mr. Larsen!!!
Thank you Mr. Dizenzo!!!!
When warming up on your bench do you do 3 reps all the way up? Starting with 95?
Thank you,
What all do your shakes consist of?
Thanks AJ
James G
Good to see ya back Brother!!!!
I recommend buying his 12 weeks to a bigger bench program - http://www.flexcart.com/members/elitefts/default.asp?cid=370&m=PD&pid=5116
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data in programs primarily focused at the state and local levels. The panel also researched the availability of GQ data from sources other than the decennial census and the ACS.
Panel members discussed data collection strategies with other researchers, including staff from the Bureau of Justice Statistics and the National Center for Health Statistics.
At the request of the Census Bureau, the panel prepared an interim report, which focused on recommendations for near-term improvements in the sample design, weighting, and estimation of the GQ population (National Research Council, 2010). This final report incorporates the findings and recommendations from the interim report and discusses them in the broader context of long-term goals for the ACS, with special emphasis on data user needs.
Following this introduction, Chapter 2 describes the measurement of the GQ population in the ACS. Chapters 3 through 6 contain the panel's recommendations related to data user needs and to different aspects of the ACS GQ methodology. Chapters 3 discusses data user needs. Chapter 4 focuses on the challenges related to developing and maintaining a sampling frame of GQ facilities and makes recommendations for increasing the efficiency of the updating process and sample design. Chapter 5 describes the sample allocation and selection process and offers suggestions for refining these aspects of the survey design. Chapter 6 discusses possible improvements and alternatives to the weighting and estimation procedures.


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Ryan McDonough had waited years for the opportunity to run his own team, build a roster, and determine the fate of an organization.
The Phoenix Suns have allowed the former Celtics executive to do that, and then some. The Suns didn't have a coach when McDonough was hired as general manager, and had a roster in need of demolition. In four short months, McDonough has completely restructured the team, dumping unwanted players such as troublesome Michael Beasley and dealing away veteran Luis Scola, who didn't have a long-term role.


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On Letting Go of Your Food Magazine Collection: Got Any Tips for Me?
I've somehow convinced myself that I might need that salsa recipe in last year's Sunset at some point in time, and perhaps that yellow cake recipe in Food and Wine will really come in handy for a birthday celebration. Maybe I'll go to Hungary or Jerusalem and really be glad I hung onto those back issues of Saveur. You see how this goes.
The funny thing is that I don't have this tendency with anything else in my life. I like to clear bills off my desk right when I get them, I hate clutter around the house, and I've gotten really good at donating old clothes that I haven't touched in a year or two. But food magazines: that's a different story.
While I love receiving them in the mail, and study them closely for work and for personal inspiration, there comes a time when we've simply got to let them go (can you tell I'm convincing myself here), no?
Do you have any tips? How do you deal with your back issues of food magazines? How do you take the recycling/donating plunge?
(Images: Megan Gordon)
34 Comments
I also had this problem. First part of the solution was to actually stop getting all the subscriptions. Second part of the solution was deciding to move, and realizing it didn't make sense to move them! Now I get lots of magazines on my Kindle, which is nice, and takes up way less space!
For my collection (I had SO MANY MAGAZINES), I went through and cut out all the recipes I thought I MIGHT want to try and put them in plastic sleeves in 3 ring binders. If I try a recipe that's not that great, I just take that page out. This has been working for me, and now I have 3 binders of recipes that I might try. I mostly use them for inspiration and do my own thing, but sometimes that's all you need, right?
I did much of the same as Ladyepanda. I have 2 for recipes and 2 for design ideas. My only problem is going back and using them!
I scan all my cooking magazines and save them as PDFs. I got a printer/scanner with an auto document feeder that can scan both sides of the page, so all I have to do is cut off the spine of my magazines with a guillotine. That way I don't have the clutter, but I get to save all the recipes.
Similar to Ladyepanda, since I'm a relative newbee to the cooking world and am still compiling and trying recipes, I tear the pages out of the magazines and put them in a binder. My first binder is almost full so I'm about to start another one. If I don't like a recipe then I remove it later, but this seems to work. Helps get rid of the magazines! Also, I'll tear out what I want and give it to my mom or friends to tear out what they want. Then we all share!
I started using recipe software that has a browser and clipping function. I still get the magazines but when I see a recipe I want to try at some point, I clip it from the magazine website and add it to the database. It is easier to let go of the magazine that way.
I had a couple of years' worth of Cooking Light I had picked up from someplace or other (an aunt or somebody, I didn't pay for them) and finally got rid of them on Freecycle. They are a great resource and it felt good that someone else would use them instead of just throwing them in the recycling.
Haven't yet parted with my year of Cooks Illustrated but I think the day is coming!
I have found that giving the magazines to a friend who would appreciate them is a good way to go. I really love it when someone give me their old magazines. I think this makes it easier to let go of them.
Go through each magazine and take photos with your phone or iPad and save them directly to a notebook-style app -- perhaps one especially tailored to recipes.
I use pepperplate It has a plugin for the browser that auto imports the recipe from most sites. I've noticed that it usually includes the sites for my food magazines. So when I am flipping through my magazine and see a recipe I would like to hold on to, I simply pull it up on my computer have have pepperplate import it. Best part is that pepperplate is free. You do still have to tag all your own recipes, but once you've imported and tagged everything, its not hard to stay on top of the tags. It also allows you to create shopping lists etc.
I get all of my food magazines on my ipad now, and I swear they're more beautiful that way. Yes, I just said beautiful. In doing so, I keep the coffee table clear of magazines and it's all much better. I still have all my old issues of Gourmet though, and you can pry those from my cold, dead, fingers.
These days I find after a month or so all magazine recipes are posted somewhere online. When I buy the new magazine, I quickly go through the old one and "pin" all the recipes I might want to try sometime in the future. Then I recycle the old magazine. Like you, I used to have stacks of magazines that contained recipes I might make "some day". Then I started clipping them out, but never really organized that system either. If there is a recipe that I really want and can't find it online, I either let it go or make it immediately and post it on my own blog!
One can go to the local library, grab a few magazines of interest. With an iPhone 5, that is a physical appendage to ones body and soul, that has a document scanner app ( there are several such apps in the store). Focus the iPhone on the artical and "Snap" most such apps automatically converts the artical to PDF and uploads to an Evernote Account or store the scanned image on the iPhone for later reading or for printing at home later. No clipping, damaging the magazine or carry a ton of dimes for a copy machine.
Physical books and magazines are going the way of Dodo bird. For better or worse!
Or get the "Paprika" app, almost anything recipe wise is one the Internet for free, the app is not free.
Even tho I have a 'reader', I still like to hold that magazine or cookbook in my hand and curl up in a chair or bed and read it. Call me a dodo bird if you like.
I finally had to get rid of about 250 magazines and gave them to a local cooking school. The students could pick which ones they wanted and the school just kept them in a closet. Win win for everyone. I got rid of them an they had access to some great magazines.
I've been wanting to do this for years...! How do you organize your recipes in the binders? By food categories or by magazines, etc?
Ditto. Although I've very behind on my "clipping" and it still take a lot of effort to correct formatting since the clipping process isn't a consistent thing.
I use the 3-ring binder system too, but I also take photos of the recipes with my phone or Ipad. The phone pics are great to take to the supermarket instead of writing a list.
My apartment building has a bookshelf in the laundry room for used books and magazines. I don't mind getting rid of magazines as they are always taken by someone else.
@Ladyepanda Great idea! Thank you!
Wow, so organized! That's awesome.
Thank you all so very much for your insightful comments ... going to look into a few of the database organizers now. xox, Megan
I have a three-ring binder of old standbys, but I also use the Paprika app. It's just a little small for viewing on my iPhone! But, the app stays on while cooking, so you don't have to worry about auto sleep.
Once in awhile, I will go through and purge recipes that I have never tried.
My mom spent about 6 months tearing out recipes she liked from back issues of bon appetit and gourmet from the 80s (she retired in 2011) then photocopied them and put them in binders based on the type of food..."sweets" "pork" "seafood" etc.
If you're a member of Eat Your Books, and a magazine is indexed there, that's a strong argument for keeping it. Treat it like a skinny cookbook -- get one or two of those magazine files and use them to store the indexed mags with your cookbooks.
The non-indexed should go out of the house to places where others would enjoy them. If your library gets any of the magazines, all the stronger case for ditching those -- should you actually make plans to go to Hungary or Mexico, you can research old Saveurs etc. there.
I second the person who said that most recipes from mags are online. When I get a cooking mag, I take a few days to enjoy it, and then I pull up the recipe index from that issue on the magazine's website and pin or use eatyourbooks to bookmark and note which recipes I want to use. I've gotta admit I was highly skeptical at first but pinterest has been working really well for me in terms of keeping things organized, being able to search by keyword, etc.
I also use pepperplate app. If there's a recipe, even in an older magazine, I can often find it online, import into pepperplate, then can pass the paper copy of the magazine on.
Pepperplate is a great app, they even have a button that you can add to your toolbar, and import an online recipe with one click. Does not work with every website, but it gives you the option to import manually, with just couple copy and pastes.
I use it a lot. As I recall, it was even free!
My New Year's resolution this year has been to scan all of my recipes into my computer. I was one of those people who saved magazines or cut recipes and put them into binders, but over the past 3 decades of marriage, I ended up with way too many binders. I've sorted and scanned all of the binders and file folders and I'm working on the magazines now. I have a scanner at home, but I also have a scanning app on my phone that will photograph & convert the recipes to a pdf file, so, for example, when I'm in a doctor's office waiting room or somewhere and see a recipe I like in one of the magazines there I can copy it easily. I've also been copying the entire recipe file onto a flash drive so when I visit my son's family I can easily access all of the recipes for favorite meals. Plus, it's always good to have a backup!
I scan (read: take pictures with my smartphone) of recipes or articles I want to keep and file them all away in Evernote. Evernote has a good OCR utility, so anything you scan with legible text in it becomes text-searchable. I use Say Mmm (saymmm.com) as my recipe/meal plan/grocery list manager, and it integrates with Evernote. Then, I donate the hard copies to a local medical clinic for them to put in their waiting room. I get to have my cake, save the recipe, find it again later when I want it, and do something nice for people all at one go. Win!
I have an app called Next Issue for my iPad. For $9.95/month, I get almost all of my favorite cooking magazines including Bon Appetit, Food & Wine, Cooking Light, Eating Well. If there's a way to bookmark pages, I haven't figured it out, so I just take screenshots of anything interesting. So easy!
i've found that any sort of archiving format has done more to hide my favorite recipes from me than help me use them. i still keep cookbook favorites, but even had to write top 5 lists of what i love in each of them so i could remember what-all is there.
first of all, get all your bon appetites & gourmets, set up an account at epicurious and start a recipe box, then look through your favorite issues, search your favorite recipes and add them to your box. i have die-hard go-to recipes i love from the 90s and they're ALL right there online.
second, choose your favorite bookmarking site. i use pinterest because i like the public sharing, but many people love evernote, or prefer something that is not photo-centric. you can search out and bookmark many of your other beloved recipes from many other magazines and food blogs.
third, you'll start to trust and understand that many recipes out there repeat themselves. you can probably find on a blog what is very similar to what is in those magazines, with far shorter search times.
from there, you should have a very manageable archive set, maybe one you can put in a high-traffic place and refer to far more often than i did with mine. keep your absolute faves, those ones that nobody can replace. and if you keep getting magazines, make this a practice once you enjoy reading them.
I bought a bookcase, and keep them all in that. I'm so bad! I don't want to part with them!
In addition to the recipes, I've always hated getting rid of Cook's Illustrated magazines because of the cool artwork on the back. A few years ago, I saw that they sell them as posters (here) and figured I could use what I have. I have 8 of them framed, and as I get new ones I like, I cut them out and switch them out for seasonality or just as I wish!
I just hauled mine to the recycle center. My thinking was:
1. I had more cooking magazines than I had lifetime to read them.
2. Was fun to turn my attention forward to what I will learn next instead of repeating past
3. The internet is a great resource for finding a recipe or concept
4. I need the space
5. I'd be dead and embarrassed if my heirs had to clean up this mess
Best wishes
I agree! This is what I do as well and it has really helped cut down on the clutter. The binders are tabbed and the recipes are separated by category. I find that I actually end up using more of the recipes when they are in the binder than when I have stacks of magazines. I flip through the binders on Saturday or Sunday for inspiration for the week and pull out the recipes I want to use that week. I will say, getting this set up initially can be daunting and will take you a few weekends! Good Luck
After renovating my kitchen I decided not to do matching countertop surface to my sideboard cabinets (which are only 12" deep) and instead used the covers of a bunch of my Gourmet magazine covers to do a loosely woven "fabric" that I covered with laminating film. It looks fantastic, is custom, gives the kitchen character and was a great way to honor those magazines that I adored.


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Work is beginning on the first phases of a $49 million project to pave the way for MOA expansion and the development of the South Loop area.
The main entrance to the Radisson Blu luxury hotel that will open in 2013.
Photo: Bruce Bisping, Star Tribune
Three years of construction in the Mall of America area kicks off this month in Bloomington, clearing the way for mall expansion and redevelopment of the South Loop in the city's northeastern corner.
The bulk of the work, which carries a price tag of $49 million, will come next year. But the groundwork for major change is being laid this spring and summer with building demolition, moving of utility lines and the addition of a new pedestrian bridge on the mall's south side.
At the "T" of Lindau Lane and 24th Avenue S., work already has started with the razing of former office buildings and a warehouse near the mall's northeast corner. That will open the way for the eventual extension of Lindau to 30th Avenue S., building a major connection to the city's South Loop area between the mall and the Minnesota River.
Larry Lee, the city's community development director, said that's key to change in the South Loop, where two-thirds of Bloomington's redevelopment opportunities are located.
"Bloomington's philosophy is that if we put in the infrastructure, they will come," he said. "We've had success with that in the past."
The South Loop contains the mall, HealthPartners' corporate offices, the headquarters of the Minnesota Valley National Wildlife Refuge and four light-rail stations. Bloomington officials envision the area becoming densely residential, with townhouses, condos and apartment buildings and a design that makes it easy to walk and bike. Hotels, a grocery store and office buildings also are in the mix.
In June, construction will begin on a pedestrian bridge that will span Killebrew Drive and join with the Radisson Blu hotel on the mall's south side. City Engineer Shelly Pederson said that while lane closures may narrow Killebrew Drive during construction, the road will remain open except for a couple of night closures to set steel beams for the bridge.
The bridge is expected to open in March 2013. Pedestrians will be able to cross the street on the bridge and walk through the hotel to the mall.
"That will make it a safer crossing; there won't be so many conflicts with traffic," Pederson said.
Around midsummer, part of International Drive will be repaved. Pederson said lanes will be closed, but the road should remain open. That work will be finished in the fall.
In the last half of this year, utility lines will be moved from Lindau Lane north of the mall. That will allow the roadway to be lowered next year. A bridge or pad will be built over the sunken street, forming part of the base for Phase II of the mall.
This fall, a deeper storm sewer pipe will be installed along 24th Avenue to handle drainage from the sunken Lindau Lane. Pederson said that most of the construction will take place in the boulevard, using a boring technique that will minimize disruption at the surface. The road will be closed only as needed, and closures probably will involve only one northbound lane on 24th Avenue, she said.
The $49 million in construction work over the next three years is being paid for with $15.45 million from the state and $33.35 million from local sources, including tax-increment financing by the mall. The majority of the road work will occur next year, with the reconfiguration of Lindau Lane and the redesign of the Interstate 494 and 34th Avenue intersection into a "diverging diamond interchange."
It will be the third diverging diamond in Minnesota. None is open yet: One is under construction in St. Cloud, and another near Rochester is expected to be under construction soon, Pederson said.
Mary Jane Smetanka • 612-673-7380 Twitter: @smetan


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Chocolate-Chip Chewies
Yield: about 3 dozen
- 1/2 cup firmly packed light brown sugar
- 2 large eggs, divided
- 1/8 teaspoon salt
- 1 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
- 1/2 cup coarsely chopped walnuts
- 1 teaspoon vanilla extract, divided
- 1/2 cup butter or margarine, softened
- 1/3 cup sugar
- 1/3 cup firmly packed light brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Stir together 1/2 cup brown sugar, 1 egg, and 1/8 teaspoon salt in a medium bowl; stir in chocolate morsels, walnuts, and 1/2 teaspoon vanilla. Set aside.
- Beat remaining 1/2 teaspoon vanilla, butter, 1/3 cup sugar, and 1/3 cup brown sugar at medium speed with an electric mixer until creamy. Add remaining egg, and beat until blended.
- Combine flour, baking soda, and 1/2 teaspoon salt; stir into butter mixture until blended.
- Place paper baking cups into miniature (1 3/4-inch) muffin pans, and coat with cooking spray; spoon 1 1/2 teaspoons batter into each cup.
- Bake at 350° for 12 minutes. Spoon chocolate morsel mixture over cupcakes; bake 10 more minutes.
My Notes
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Chocolate-Chip Chewies Recipe at a Glance
- COURSE: Cookies
- CONVENIENCE: Freezable, Kid-Friendly, Make-Ahead, Portable/Picnic, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Chocolate
- COOKING METHOD: Bake
- OCCASION: Super Bowl, Valentine's Day
- PUBLICATION: Southern Living
More Recipes Like This
Mint Chocolate Chip CupcakesOxmoor House
Chocolate Chip CheesecakeSunset
Ultimate Chocolate Chip CookiesSouthern Living
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Ube Shortbread : Cookies with Purple Yam
Do you know of any vegetable that can be used as a dessert? Look no further.The UBE is a vegetable that makes the most awesome desserts. The ube, or purple yam is a tuber that grows on a vine, above ground. In the Philippines, it is a major vegetable crop and an important source of food. It is more abundant in the last months of the year. And this is why during the Christmas holidays, a lot of desserts and snacks in the Philippines are made of UBE (purple yam).
Commonly grown in Asia, South America, Africa, the purple yam is a tuber that can be cooked in many ways. At first sight, it looks like any old potato with a brown outer skin that is dull and rough. Once sliced, the heavy tuber looks pretty with a light purple color and a juicy inner texture.
A favorite way to cook ube is to make "ube halaya" (ube jam). The tuber is boiled, then mashed, mixed and cooked with milk, sugar and butter. Some recipes call for mixing it with coconut cream or grated coconut meat. In all these ways ube is utterly delectable.
My sons grew up in America so when they first tasted ube jam from the Philippines, they were delirious with delight, and described it as having a dairy-like, sweet fruity taste, though quite rich. So true. Open the jar, and the sight of the dark purple, thick jam of mashed-potato-consistency, with its swirly mass invites you to stick a spoon and just dig into the dark sweetness.
The purple yam is also grown in neighboring Asian countries of the Philippines, like India and Vietnam, where it is used as a soup ingredient. Purple yam grows in Hawaii,too and used as an ingredient for many dishes.
With ube, you can bake cakes, make jam, and cook candy. Each time I do, the sweet dairy flavors and lovely dark purple texture never fails to elicit excitement at our family gatherings. Ube does not grow where I live here in the USA. But that does not stop me from making desserts with it. Nowadays, you can buy ube flour, packaged in boxes,sold in Asian groceries. It gives a certain heaviness to some desserts, but if you are precise and careful with measurements, the ube desserts are delightful.
After using the ube flour for years, I discovered the liquid ube flavoring. I used the ube flavoring on shortbread and it was sublime. A few teaspoons of the liquid ube flavoring and the sweet scent of this tuber was all over the kitchen. Once I took the first batch of UBE SHORTBREAD COOKIES out of the oven, there was that light, delicate aroma. It was sweet, butter-like, slightly fruity. As I dipped my spoon in the cookie batter, I smelled the ube shortbread cookies from the oven….and I just knew it. UBE scents were in the air. Christmas was here. Who knew a vegetable could have such an effect like this?
UBE SHORTBREAD COOKIES: Made with Purple Yam
*Adapted from the Shortbread recipe in "The Cookiepedia" by S. Adimando
Recipe makes 2 dozen or more
1 and ½ cups all-purpose flour
½ cup rice flour (available in Asian groceries)*
1 cup unsalted butter, room temperature
½ cup granulated sugar
¼ teaspoon salt
¾ teaspoon vanilla extract
2 teaspoons McCormick Ube Flavoring (from Asian groceries)
- Whisk both flours together in a bowl. Set aside.
- Cream the butter, sugar, salt, vanilla and ube flavorings on medium speed till light and fluffy.
- Remove from mixer and stir in the flours by hand with a wooden spoon.
- Turn out the dough on a clean surface. Use your hands to quickly make a solid ball. Wrap in plastic wrap and flatten the dough on top of it, shaped like a thick, large rectangle.
- Double wrap it in plastic and refrigerate for 2 hours or more till firm. This can stay good refrigerated for up to 2 weeks.
- Line cookie sheets with parchment paper. Take out dough from refrigerator and place on a floured board. Roll into ¾ inch thick sheet.
- Cut the dough with cookie cutters. Place the cookies on the sheets, 1 inch apart. Prick the centers with a fork.
- Bake for 15 to 17 minutes, at 325 F degrees, until edges are slightly golden. Cool cookies on wire racks.
COOK'S COMMENTS: If rice flour is not available, use regular all purpose flour.
December is #cookielove month! And this is a BlogHop…
Please join in on the #cookielove fun by linking up any cookie recipe from the month of December 2011. Don't forget to link back to this post, so that your readers know to come stop by the #cookielove event! The Twitter hashtag is #cookielove .
Africa purple yam Asia BlogHop CookieLove India purple yam Purple Yam Cookies purple yam in the Philippines SouthAmerica purple yam sweet potato Ube Shortbread Cookies Posted under Appetizers and Sides, Breakfast, Cooking, Desserts and Sweets, Dinner, Events Holidays, Featured, Fruit, Lunch, Vegetables by Elizabeth Q.
33 Responses
These are so cool! I love the color. I have seen the purple yams in Hawaii but never thought you could make cookies with them. Thank you for sharing and YAY #cookielove!
This is a unique recipe..love the colour of the cookies..Awesome..#cookielove to you.
by: Raji, Dec 3rd at 2:10 am
Wow! I've never tasted ube – very cool. The color is fantastic. What a unique recipe!
Quite honestly they scare me based on the color alone, not to mention made with yams. I'm sure they taste good!
by: Rob, Dec 3rd at 7:50 am
Such unusual color! Feel to touch and see if they are real
What a gorgeous cookie! The color is so unusual, these would stand out on a cookie tray…and I could not resist sampling them
by: Liz, Dec 3rd at 9:01 am
What an interesting and unusual cookie! I have never heard of ube – what a fun cookie!
by: Laura @ The Art of Cooking Real Food, Dec 3rd at 9:40 am
These are so unique and so colorful!Love these!!
by: Soni, Dec 3rd at 9:59 am
These are definitely a unique cookie!! Never have a seen such a color in a cookie!! Love it!
by: Linda, Dec 3rd at 12:55 pm
These look amazing. What a cool post and great information! Thank you so much and I am going to keep an eye out for the Ube flavoring.
ooooh purple cookies.. now these will definitely add some color to a holiday basket!!
I love ube anything but I don't think I've ever had it as a cookie. No problem–I already know I'd fall for this.
Happy Holidays!
I learn so much on your blog – am intrigued by the Ube – the color is gorgeous! I made shortbread cookie too – got to love a butter cookie and this twist is great!
Wow, purple cookies that are naturally that color, love it. I've had purple yam in savory dishes but never sweet. Looks delicious.
i love sweet potato anything! i'm pretty sure i would LOVE these sweet potato delights!
These cookies are so pretty, they remind me of fluffy little clouds THAT I CAN EAT! Great use of color.
Never seen a purple cookie before, very unique
These cookies are so unique and sound delicious. I love the purple color. Lots of #cookielove
by: Becky, Dec 4th at 9:14 am
Gorgeous cookies! Ube doesn't grow here either, I've seen the flour at Asian supermarkets but I wouldn't know what to make with it. Love the purple color
Lately I can't stop eating sweet potatoes, I am sure I'd love your cookies!!
This is really a unique cookie recipe…
Thanks for introducing us to a new ingredients…
Sounds really delicious!!!
Amazing colour, I can't imagine the taste… Besos
by: Salomé, Dec 4th at 4:51 pm
Would of never imagined making cookies with a purple yam. Love the color.
I love the color! I have never heard of UBE, but it does sound lovely! Thank you for sharing, I loved learning about UBE:-) Hugs, Terra
by: Terra, Dec 5th at 7:53 am
What fun purple cookies! My daughter would love these Is purple yam the same as purple sweet potato? I've had those before-very yummy! Happy #cookielove!!!
What a lovely looking cookie!! I'll need to keep a lookout for UBE flavouring!
Very interesting! I've never seen a purple yam…what a lovely color they add to your cookies.
by: Kathy, Dec 7th at 12:21 pm
Ok that is just cool, you learn something new every day.
Thanks, Sue! Glad you stopped by.
I wasn't able to find ube flavouring at my local asian supermarket so I gave this recipe a try using Ube Jam and got a completely different result with the texture of these cookies. It's a shame since I love this flavour, but for anyone looking to bake this do take the time to find ube flavouring by looking around or ordering it online
by: Sharna, May 9th at 5:28 pm
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Cold weather caused a water main break at Dubuque's busy Asbury and JFK roads intersection around 2 a.m. Tuesday.
The break caused some 15 homes and 13 businesses to be without water, according to Dubuque's water department manager, Bob Green. Service was restored early Tuesday afternoon.
The break also caused water to flow into and short out a nearby Alliant Energy circuit box, cutting power to some 3,200 area homes and many businesses for more than an hour early Tuesday morning.
Green said Dubuque sees an average of 70 water main breaks per year, though crews have already responded to more than 20 so far in 2014, thanks to the harsh weather.
"When we have cold temperatures coming in hard and strong as we are experiencing this time of year, then that causes a lot of ground movement and a lot of shifting of the ground quick and fast, which then creates immediate stress to the pipe," he said.
Up until the late 60s/early 70s, Green said, water main pipes -- including the one that broke at the Dubuque intersection -- were made out of cast iron, which is much more brittle than what's used today for water infrastructure, which is called ductile iron pipe.
Spring thaw is another time when cities see a lot of water main breaks, especially when the ground heats up very quickly.
Cast iron pipes fare better in gradual ground freezes and thaws.
The southbound lanes of JFK Road just south of the intersection will remain barricaded off through approximately 5 a.m. Wednesday, Green said, as crews repair and then patch the road. The materials used to patch the road need several hours to cure, he said.
While the water main break means detours for drivers, it meant something more than that for local businesses and homeowners.
Gale Kelley works at Flowerama, which sits right at the intersection of Tuesday's water main break, and had a surprise when she arrived at work that day.
"I just said, 'Well, I have no water here! I don't have water to do flowers, go to the bathroom, wash my hands," Kelley said Tuesday afternoon. "I was supposed to make some bouquets to put in buckets, but I couldn't do that because I didn't have any water to put in buckets."
Fortunately, Tuesday morning's power outage wasn't long enough to raise Flowerama's floral cooler temperature to dangerous levels.
"Our temperature has to stay as certain temperature in our cooler," Kelley said, adding if the temperature gets too high for too long, "it can ruin our flowers."
With temperatures as cold as Tuesday's, crew members working to fix the water main break face the challenge of keeping themselves warm as well as their equipment running properly.
Green said he appreciates drivers' patience as they deal with the southbound JFK Road detour at the intersection.


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A text I submitted back during my bday weekend made it on Texts From Last Night haha
(386): its all coming back to me in waves….waves of humiliation and nausea.
I love my best friend, Shayda.
So I could have had plans tonight with a really cute guy I work with. But no. When he asks what my plans are for tonight and if I'm doing anything, I begin to ramble on about my laundry and re-hanging my curtain rod… So instead, I'm home. By myself. Watching baseball.
It is 6:30am. Just dropped my roommate off at the airport. Now struggling with the decision to go to bed for an hour and a half before I wake up to go to work, or to just stay awake. Screw it, I'm sleeping. This is probably a horrible decision, but I do not care.
I just accidentally volunteered to drive my roommate to the airport at 6am tomorrow. Dammit.


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Next, you'll be asked to connect with Twitter. Rest assured, we will never send a tweet from your account
without your permission.
We will send you an email with an invite soon.
RT @OblivionMovie: Share your favorite memory & tag it #OblivionMemory to be added to our Earth is a Memory Map! #Oblivion http://t.co/dvdomeIHXt
RT @OblivionMovie: Unlock ships, patrol the wasteland, and protect Earth with #Oblivion Drone Defender for Android!
We just had to share this piece of @OblivionMovie Interwebs brillance we found...Earth Is a MEMEory...#Oblivion
See what's Trending Now for @TomCruise


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A classic trek that retraces the pioneering steps of Shipton and Tilman through the Garhwal Himalaya. The Nanda Devi basin must surely be one of the most legendary regions in the entire Himalayan chain. The mountain itself, revered since time immemorial by all those who live in its shadow, has long attracted the attention of the pioneering mountaineers and explorers, mystics and spiritualists, writers and everyday travellers who have visited the area.
Everest may well be the highest peak in the world but the beautiful peak of Nanda Devi must surely be the most fascinating. The area first came to the attention of the Western world as a result of the 19th century explorations by Trail, Graham and Long staff but shot to fame in the 1930's when Shipton and Tilman forced a route into the Inner Sanctuary. Nanda Devi is the highest mountain situated completely within India and is surrounded by a ridge wall of nearly 6000m. The only break in this wall is the Rishi Ganga, a wild and seemingly impenetrable gorge.
This classic trek takes us across the picturesque meadows and valleys that border the western edge of the Nanda Devi Sanctuary. The route we follow was used by Shipton and Tilman on their amazing journey to the Nanda Devi basin. During the trek there are many views of the surrounding peaks and the Kuari Pass (3658m) itself has an unrivalled panorama of the Great Himalayan peaks including Nanda Devi (7816m), Changabang (6864m), Doonagiri (7066m) and Kamet (7756m).
This amazing feat of endurance and determination was capped when Tilman later returned to conquer the peak itself. Sadly, the mystic of the area led to an excess of expeditions and ecological damage and the Sanctuary was closed in the 1980's. Investigations are currently underway to assess the recovery.
On arrival at Delhi airport met our representative and transfer to hotel for overnight stay.
In the morning after breakfast drive to Rishikesh via Haridwar. On arrival check in to hotel. Evening free to explore the near by area by your own. Overnight stay at hotel.
Today after breakfast we will take a hill drive to Joshimath via Devprayag, Rudraprayag. Lunch enroute. Upon Arrival at Joshimath check into hotel. Evening explore Joshimath. Overnight stay in hotel.
An hour's drive takes you to the Lata Village road head. Then trek to the village. Visit the Nanda Devi Temple and get a first hand experience of the distinctive culture of the region. Overnight in the village.
Today's trek is a steep incline. The going is arduous but very satisfying as the trail unfolds before ones eyes. Lata Kharak is a high plateau with high peaks surrounding it. Trekking time could vary from 5 - 7 hrs! Overnight in Camp.
A good nights sleep and what a morning! Towering snow clad peaks all around. Dronagiri, Nanda Gunthi and many more. The trail today takes a steep climb to Jhandi Dhar and Bagfyana Pass. From here on it ascends and descends through the narrow gorge of Satkul to Dharansi Pass. Over night in Camp.
On today's trail the Malthuni - Bithartoli Ridges of the inner and outer sanctuary form a magnificent pass up to Rani Kholi and Donidar. The trail is a steep descent of about a kilometer to Debrugheta. Return to Dharansi Pass by late afternoon. Overnight at Camp.
Today we go through Jhandi Dhar a steep descent of 4.5 km to the Hitoli camp site through thick forests of Rhododendron, Birch and Fir. Overnight at Camp.
The trek goes through the village of Tolma to the road head from where it is a 30 km drive to Joshimath. We will trek through thick forests of Rhododendron, birch and many others. Upon arrival at Joshimath check into hotel for dinner and overnight stay.
After an early breakfast drive to Rishikesh via Nandprayag, Karnprayag, Rudraprayag and Devprayag. Upon arrival at Rishikesh check into hotel. Overnight stay at the hotel.
In the morning after breakfast drive to Delhi via Haridwar. On arrival transfer to hotel for relaxes. Overnight stay at hotel.
In the morning after breakfast take a guided sight seeing tour of Old & New Delhi covering Red Fort, Raj Ghat, India Gate, President House, Humaun Tomb, Lotus Temple etc. dinner & overnight stay at the hotel.
Transfer to international airport according to your flight schedule.


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Research Areas
American History; Public History/Museum Studies; Oral History; Gender Studies; Jewish History
Ph.D., Boston University
M.A., University of Massachusetts
A.B., Smith College
Curriculum Vitae (pdf)
Susan L. Porter
Susan Porter is an historian whose primary research fields are nineteenth-century American social history, gender history, child welfare history, and synagogue history. An experienced public historian/museum consultant who researches families and buildings for historic house museums and plans and implements museum interpretations, exhibitions, and oral history projects, she is currently doing a project for the National Park Service at the Marsh-Billings-Rockefeller National Historical Park in Woodstock, Vermont.
Susan has been affiliated with the museum studies program at the Harvard Extension School since 2005. She has held several faculty positions and was Associate Professor of History at Simmons College (1990-1997). From 2000-2005 she was Research Manager at Historic New England (2000-2005). She was awarded two fellowships at Radcliffe (1989-1990; 1997-1999).
Susan's publications include two co-authored books, Becoming American Jews (Brandeis University Press, 2009) and The Pierce House Historic Property Report (Historic New England, 2005), an edited book, Women of the Commonwealth, Work, Family, and Social Change in Nineteenth-Century Massachusetts (University of Massachusetts Press, 1996), and several articles.
Current Projects
In addition to her work as a museum consultant, Susan Porter continues to work on several projects relating to nineteenth-century social history, including a book on children who lived in early 19th century American orphanages and manuscripts on middle-class boarding houses and connections between Progressive Jews and Christians in Boston.
Representative Publications
Porter, Susan. "A Good Home: Indenture and Adoption in American Orphanages, 1800-1850." Adoption in America: Historical Perspectives. Edited by E. Wayne Carp. Ann Arbor: University of Michigan Press, 2002.
Dwyer-Ryan, Meaghan, Susan L. Porter, and Lisa Fagin Davis, Becoming American Jews, Temple Israel of Boston. Waltham, MA: Brandeis University Press, 2009.


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Home >> College of Liberal Arts and Sciences
The newly renovated computing facility will be dedicated in honor of former faculty member Dr. Edward B. Wright, thanks largely to a generous donation from former State Senator Frank Morse and wife Linda Morse to support student scholarships in computer science. The Edward B. Wright Center for Computing Sciences (EBWCCS) is located on the top floor of the Instructional Technology Center (ITC). Renovations in excess of $1.2M were completed over the past two summers to reconfigure and modernize lab spaces and to provide break-out areas for students to assemble to work on team projects.
Read more about the new center and the dedication here.
The DeVolder Family Science Center is now open! The building will provide WOU with new opportunities for science education, more diverse teaching methods, more hands-on science experience, and modern laboratories. You can read more about this modern science teaching facility and its construction at the Science Center's website.
See a quick video showing off some of the new lab facilities
Paula Bauldwin, Jamie Cloud, Kathleen Connolly, Stephanie Hoover, Bojan Ilievaski, Justin Lewis, Margaret Manoogian, Matthew Nabity, Elizabeth Swedo, and Robert Troyer.
Click here to read the full list of faculty and their brief biographies.
Sue Monahan
An organizational sociologist by training, Sue's research focuses on complex organizations, including churches, hospitals, professional associations, policing organizations, the military and for-profit organizations. Her work has appeared in journals including Journal for the Scientific Study of Religion, Review of Religious Research, Justice Quarterly, Theoretical Criminology, Addiction, Addictive Behavior and Journal of Studies on Alcohol. She has also published more generally on sociology of religion, and is co-author of Religion Matters: What Sociology Teaches Us About Religion In Our World and co-editor of Sociology of Religion: A Reader. Sue came to Western Oregon University from Montana State University, where she served as Chair of the Department of Sociology & Anthropology, Acting Director of Liberal Studies and Associate Dean for Program and Curricular Development. While at Montana State, she was involved in institution-wide initiatives to reshape general education, advance gender equity, enhance research in the social and behavioral sciences, and strengthen the relationship between academics and athletics. An enthusiastic teacher, Sue regularly taught sociology courses at both the introductory and advanced levels, and co-taught a seminar on Religion and Science with a colleague in the biological sciences. She received her BA from Swarthmore College and PhD from Stanford University.
College of Liberal Arts and Sciences 503-838-8226 | or e-mail: firstname.lastname@example.com
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This is a delicious and healthy salsa! People usually try to eat it more efficiently with a big spoon. This always a big hit at gatherings.
Smoky Three-Bean Salsa
Yield: 12 servings (serving size: 1/2 cup)
More From Southern Living
Nutritional Information
Amount per serving
- Calories: 60
- Calories from fat: 2%
- Fat: 0.1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0g
- Protein: 4g
- Carbohydrate: 13g
- Fiber: 3.8g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 276mg
- Calcium: 37mg
- 1 (15.8-ounce) can black-eyed peas, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (16-ounce) can navy beans, rinsed and drained
- 1 small sweet onion, finely chopped (about 1/2 cup)
- 1 green bell pepper, finely chopped
- 2 small garlic cloves, minced
- 1 (14 1/2-ounce) can diced tomatoes, undrained
- 1/2 cup chopped fresh cilantro
- 1 chipotle pepper in adobo sauce, minced*
- 1/4 cup fresh lime juice
- 1/4 teaspoon salt
- Combine all ingredients in a large bowl; cover and chill at least 2 hours.
- *Chipotle peppers in adobo sauce may be found in the Mexican sections of supermarkets or at Mexican grocery stores; 1 small jalapeno pepper, seeded and minced, may be substituted.
My Notes
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Smoky Three-Bean Salsa Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American, Southwest, Mexican
- MAIN INGREDIENT: Beans
- DIETARY CONSIDERATION: Gluten-Free
- OCCASION: Cinco de Mayo, July 4th, Labor Day, Memorial Day, New Year's, Super Bowl
- PUBLICATION: Southern Living
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EVERYBODY has a Myspace. Including That guy from that one movie and the fat kid from 16 Candles. Here are a few of my favorite washed-up celebrity Myspace photos. click the photos to enlarge.
This is the 18th level of the PerkiSystem.
Brian(center) looking like a million dollars.
Tom Wilson aka Biff from "Back to The Future."
Any idea why he would want to look like Kris Kristofferson?
Danny Tamberelli aka Younger Pete in "The adventures of Pete and Pete.
Well, theres nothing more i can really say that the photos haven't.


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Stepping out from amongst the crowd of generic poker tables, the Elite provides a dynamic and stylish battlefield for the most intense poker battles. A sleek black gloss hardwood finish is accented by BBO Poker Tables unique black textured armrest and brass 4in cupholders. The table features a 2.5in accent racetrack and a removable playing surface allows for easy upgrades and customization, and the 7in wide, ultra plush armrest and upholstery materials provide a higher than casino grade finished product. Experience what a first class poker game feels like, but be warned, you'll probably end up hosting every poker game from now on!
Weights & Dimensions
|Game Type: Poker
|Shape: Oval
|Top Material: Wood
|Number of Items Included: 8
|Cup Holders: Yes
|Seating Included: Yes
|Convertible Dining Table: Yes
|Country of Manufacture: China
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As a serious amateur photographer, I must say… I just don't get it! Yes, his work has sold for millions and has wide acclaim, but… I still just don't get it!
I and many friends have shots better than all of these, and all, except the "Box of Leicas and Canons" (my title) are boring and uninteresting, and except for some great PR and marketing… would be placed in the trash bin.
And now… on with the game in the WSJ.
Nightshadow, I think a lot has to do with the time-period the shots were taken and the mood. Photography is more ubiquitous today and people far more liberal and adventurous. Not to mention that today we are literally flooded with images for inspiration and to push us forwards (and to desensitize us to what's good).
The perspectives he shot at, the people involved and the processing are all fairly impressive for their time. That's part of the beauty of photography, it's a literal zeitgheist.
In 30 years time I'm sure people will look back at a lot of the shots we take and pass similar comments without trying to understand this shift of time.
study the image
see the composition
look at the reflection
everyone of this persons pictures says things to you
true a lucky shot can be had by all
but this man is true just about every time
As a "serious amateur photographer" you should study a little more.
Photography is not only (if even!) nice landscapes and sunsets or HDR…
Being a photographer (amateur or professional) is not just pressing buttons or knowing how to work with whatever camera.
What you call "shots better than all of these" is highly subjective. And narrow minded.
That said… go to expositions (lots of them), read books (lots of them), study hard (photography in particular and art in general and their history).
I can give one hint: most of the times a beautiful picture is not the best picture.
Just don't be a hater: open your mind a try to understand/learn why somebody like Master Eggleston has so much credit.
I can't believe his work commands millions. I don't believe mine should either, but really? I don't get it. I really don't. I've thrown away hundreds of my own images that are more interesting than this batch.
The fact that somebody calls his work uninteresting, and at the same time rates their own pictures as better, as well as their friends' pictures as better, goes to prove how wide a field photography is.
To determine what is 'good photography' takes a hugely open mind, along with gobs of compassion and empathy, to see things of value outside of what appeals to us from a strictly aesthetic view.
Eggleston's work I find interesting, and they always make me wonder 'Why?'. They have staying power from a view point of tickling my mind, and I find that is a highly satisfying quality of photographs. Eggleston certainly manages that, and then some.
Context is important. As others have pointed out, study art history. There are paintings that, by today's standards, aren't very good, because artists had not yet discovered how to correctly depict perspective. But one aspect of those paintings that is invaluable is the history shown in them—the styles of clothing, architecture, placement of buildings now gone, religious, national and political symbology, etc. Another would be that particular artist's style—how they handle paint and light.
Consider things in your own life: what was so great about Chuck Berry, the Beatles, disco, the Clash, Nirvana, Modest Mouse, Widespread Panic, or whatever other band or music you listen to? Why did they stand out? What made them new, different, unique, even revolutionary? There is something about the context—the time they came along in, something that they did differently that made people—you in particular—sit up and take notice. What was it? It's the same with Mozart, Monet, Picasso, Ansel Adams, Gordon Parks, William Eggelston, Annie Liebovitz, Keith Haring and Banksy, love or hate any one of them. When you understand context, you'll have a greater appreciation for their work. It still might not be your favorite, but you will have learned something, and will see things differently. I'd bet some of the things you understand about art and photography are things these people mastered.
Your work is better? Really? Let's see the proof. Give us the link to your site, the directions to the galleries that show your work.
Nightshadow is right. This guy doesn't even know the Rule Of Thirds!
Just came across this article and its attendant comments and had to chuckle at "Nightshadow's" comment. I will wager that nothing you ever shoot will come close to the impact of the untitled tricycle photograph of Eggleston's. Even with your proud title of "serious amateur photographer."
Reminds me of all the people that look at Jackson Pollock's paintings and think: "My kid could have done that."
ぱっぱと おもいでばなし ダスト シュート じする ごっこ がち ぼそぼそ そつ トータル ウエート しなう ともづな ろかき ばいがく グッズ トラック したしむ せむし ミリミクロン けぶかい こっかん カジュアル ドレス なれ やがいさつえい ほおける テロリスト とく ラバー ラケット ふくつう まえうり あらかじめ ひしくみ よしん ひんみんがい かねもうけ ひとみごくう のみまわす かんなくず ちゃくだつ ほうあん てんき モデル ケース .
せいようし ふくらます にじゅうどり こざ えんしょ ウォーニング あくれい ノー パーキング こくさいかんけい おうじる とうのむかし ソーラー ハウス ラインズマン ベンベルグ するりと けいきょう ぬけじ げだん フロッタージュ みまちがえる なやみ えくぼ どくする きざはし アングリー ヤング メン おしこみごうとう きゅうす みょうり ひつじかい こうはん れいぶん かいうける グランド セール しょっちゅう スモーカー たちあう けいかん しかかる モチベーション しっこう .
うきたつ フィジカル サイエンス さんしょく ふんまつ かきのこす ケスタ じかんこうし シロホン しあつ エージ さいのう なんじゅう ちからこぶ しょうか つよもちあい ふきおこす しのぶえ ひげんぎょう くよくよ おうじょ けわしい とういす これこれ じきまき かえで ちょうやく けんばん のびあがる さっしん のこりか のうそん びそ にっこう カテゴリー ふかちょう ハウス マスター そつう デカ ちりんちりん ぶちぬく しんちく ぼうけん ピンポン かるがるしい さんぎょうよびぐん シッキム ごろ シート テレライター ろくに .


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Liberty, equality - bad principles! The only true principle for humanity is justice; and justice to the feeble is protection and kindness.Henri Frederic Amiel
No free government, or the blessings of liberty, can be preserved to any people but by a firm adherence to justice, moderation, temperance, frugality, and virtue; and by a frequent recurrence to fundamental principles.Patrick Henry
Courage is what preserves our liberty, safety, life, and our homes and parents, our country and children. Courage comprises all things.Plautus
Political Liberty consists in the power of doing whatever does not injure another. The exercise of the natural rights of every [human], has no other limits than those which are necessary to secure to every other [human] the free exercise of the same rights.Thomas Paine
The sacrifices ordinary American men and women from communities large and small have been willing to make, often before they were past their teenage years, have secured our nation unprecedented freedoms and made us the world's bulwark of liberty.Steve Buyer
To deprive a man of his natural liberty and to deny to him the ordinary amenities of life is worse then starving the body; it is starvation of the soul the dweller in the body.Mohandas Gandhi
Irreverence is the champion of liberty, if not its only defender.Samuel Langhorne Clemens
The bourgeois prefers comfort to pleasure, convenience to liberty, and a pleasant temperature to the deathly inner consuming fire.Hermann Hesse
Nations crumble from within when the citizenry asks of government those things which the citizenry might better provide for itself. ... [I] hope we have once again reminded people that man is not free unless government is limited. There's a clear cause and effect here that is as neat and predictable as a law of physics: As government expands, liberty contractsRonald Reagan
The greatest danger to liberty today comes from the men who are most needed and most powerful in modern government, namely, the efficient expert administrators exclusively concerned with what they regard as the public goodFredrich August von Hayek
Liberty is not collective, it is personal. All liberty is individual liberty.Calvin Coolidge
Those who have ever valued liberty for its own sake believed that to be free to choose, and not to be chosen for, is an unalienable ingredient in what makes human beings human.Isaiah Berlin
Individual liberty is individual power, and as the power of a community is a mass compounded of individual powers, the nation which enjoys the most freedom must necessarily be in proportion to its numbers the most powerful nation.John Quincy Adams
This young century will be liberty's century. By promoting liberty abroad, we will build a safer world. By encouraging liberty at home, we will build a more hopeful America. Like generations before us, we have a calling from beyond the stars to stand for freedom. This is the everlasting dream of America.George Walker Bush
The hate of men will pass, and dictators die, and the power they took from the people will return to the people. And so long as men die, liberty will never perish.Charlie Chaplin
When the people fear the government, there is tyranny. When the government fears the people, there is liberty.Thomas Jefferson
Do we exert our own liberties without injury to others - we exert them justly; do we exert them at the expense of others - unjustly. And, in thus doing, we step from the sure platform of liberty upon the uncertain threshold of tyranny.Frances Wright
A great wave of oppressive tyranny isn't going to strike, but rather a slow seepage of oppressive laws and regulations from within will sink the American dream of liberty.George Baumler
There is danger from all men. The only maxim of a free government ought to be to trust no man living with power to endanger the public liberty.John Adams
Free people, remember this maxim: we may acquire liberty, but it is never recovered if it is once lost.Jean Jacques Rousseau
Life, liberty, and property do not exist because men have made laws. On the contrary, it was the fact that life, liberty, and property existed beforehand that caused men to make laws in the first place.Frederic Bastiat
There can be but little liberty on earth while men worship a tyrant in heaven.Robert Green Ingersoll
Both liberty and equality are among the primary goals pursued by human beings through many centuries; but total liberty for wolves is death to the lambs, total liberty of the powerful, the gifted, is not compatible with the rights to a decent existence of the weak and the less gifted.Isaiah Berlin


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The Remade in Switzerland by Christopher Raeburn Recruits Cap for autumn/winter 11.
Deconstructing and re-appropriating fabrics originally used by the Swiss Army, this unique cap is an innovative re-creation from the mind of Christopher Raeburn, commissioned by the iconic Swiss brand Victorinox.
With a military approach to efficiency, Christopher has created this cap from the offcuts of the Captains Coat. Made from the same felted-wool, the shallow-peaked cap is a warm piece of headwear that features a flap at the rear, which can either be held in place by press studs or folded down to offer protection to the back of the neck and ears.
The ribbed grey sections at the back of the hat and under the peak are created from wool re-appropriated Swiss Army balaclavas, and have a fantastic silky feel.
The cap comes lined with the horseshoe nail fabric that has come to symbolise the collection.
Re-made in Switzerland, this piece is a limited edition of 100. The polished metal plate sewn above the left ear, which is hidden when the flap is worn up, identifies the pieces individual number.


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We have to admit that we cringed a bit when we first saw this car in profile, but once you get a close up look at it (peep the gallery above), this car isn't that bad looking. We still prefer the balanced, well tailored suit of the current 5 series — however the new 3 is leaner in back (we see a little bit of E24 in the thinner Hofmeister kink), a bit more
droopy aggressive up front, and best of all, this isn't a straight up 7-series clone. You can see 'tear duct' cues from BMW's new i-series in the headlamp treatment (by the way, a 3-series hybrid is part of the new mix) and if this means a new M3 is around the corner then welcome, new 3-series. Please stay a while. We're sure you'll sell well among the young executive set.
More details at topgear.com
BMW reveals new 3-series for 2012 Beautiful
THHHHREEE seeeeeerries!!
This is why BMWs pre-2000s will always be the better BMWs.
My birthday is February 2nd. In case anyone was wondering.
Nicely done BMW, Nicely done…,
I'm not sold on the exterior… It looks really similar to the old 3 series, but with some F10 thrown in for the mix. That...
Is it just me, or is the front a bit… Low-nosed?