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Jewish history in Knox County visited
April 22, 2011, 10:33 am
GAMBIER — What does it mean to be Jewish in Knox County?
One Response to "Jewish history in Knox County visited"
Docile Jim Brady
On 18 November 2003, the late Helen Zelkowitz was interviewed by Naomi Schottenstein for Columbus Jewish Historical Society. Mrs. Zelkowitz recalled that her spouse Charles (registered in Ohio 1930-09-10) opened a law office in Knox County in the early 1930′snnHis solo practice, over time, evolved to the present Zelkowitz, Barry & Cullers law firm, currently with six attorneys.nnThe office of Attorney Services at The Supreme Court of Ohio [ASSCO], as of 22 April 2011, CONTINUES to incorrectly list Mr. Zelkowitz's law school as Cornell.nnT'aint so. He ATTENDED Cornell in L1 and won a moot court award. nnHe transferred to Oho State University's law school, now The Ohio State University Michael E. Moritz College of Law earned an LL.B., now designated J.D. nnI've alerted ASSCO of the error, but have not devoted the time to pester them into submission, albeit it was informed that OSU reocords confirm my claim.nn:-) I'm tempted to ask Attorney Railsback for pro bono help convincing ASSCO to correct its database at sc.ohio.gov, since he also earned his J.D. at OSU ! :-)nnAccording to Mrs. Zelkowitz's interview, his first year earnings was an earning — 25u00a2 for notarizing a signature.nnBTW: I've typed for me and not for any other person or entity.nnAll rights reserved — all wrongs denied. :-)n2011-04-22T1335 -0400


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Good Questions: How To Hang Sink Curtain?
Martha sent us an email: "Dear Apartment Therapy, How did Kyle of this post hang her curtain under the sink? I'm interested in doing the same as I've just moved our recycling under the sink in our kitchen..."
I currently have a suspension rod made for shower curtains up in the space (it was in the apartment when we moved in... and I thought, why not use it?). I've also considered IKEA's curtain wire, as this would
make sewing easier with the help of alligator clips to hang the fabric, but our walls are notoriously difficult to put nails or screws into. I was also curious if Kyle used one single piece of fabric (it looks like it) or two.
You might be wondering where my curtain is... and the answer is I can't decide on fabric; all I know is that it can't involve white! Thanks for any suggestions, Martha
Hi Martha. We used adhesive heavy duty velcro (available at hardware stores) to hang the sink curtain (above). One piece of velcro runs the entire length of the metal cabinet below the sink and the other piece runs the entire top length of the fabric. Even though the adhesive sticks to the fabric, we also sewed the velcro to the fabric for durability. The fabric is only one piece of fabric, simply hemmed on all four sides. In our case, the fabric is hiding some nasty old metal cabinets that we didn't want to replace yet. And we don't keep anything in the cabinets so we don't need to move the fabric curtain to get in there.
In your case, it seems like you're on the right track with the rod and curtain rings since you will need to access the space under your sink regularly. For that same reason we'd probably do two pieces of fabric so you can open the curtain from the middle. In terms of fabric, you should probably stay away from anything silky or shiny which will show dirt more. And since you'll be touching the fabric regularly to open and close the curtain, you should definitely make it with fabric you can throw in the wash! Good luck!
AT Readers, do you have any other ideas for Martha?
14 Comments
i agree with the rod and curtain rings (or cafe clips, as i was going to suggest) idea, and also about dividing in the middle or having two panels to make access easier.
Using the tension rod is very easy- just loop the fabric over the rod & mark where you'll need to sew the loop. Once your loop is sewn, thread the rod thru it & let the fabric hang for 24 hours before you hem it. After 24 hours, the fabric will have relaxed enough so you can mark a straight hem.
If you are buying fabric that you intend to wash later, wash it BEFORE you sew it. Then it will shrink before you've sewn, hemmed, etc. Or use oil cloth that you can wipe down & not need to wash.
Use a shower curtain instead of real fabric.
I think it is going to look a little odd with a curtain when there is no surface around the sink. I would make a table top (from MDF or similar) and put some some sort of open cabinet underneath. Maybe a cheap shelving unit like Gorm from Ikea can be modified to fit in. Then I'd hang the curtain (2 pieces of fabric) on that.
When I was in college and had a sink curtain my mom sewed one for me and attached it with self-stick velcro. She sewed one side to the fabric and used the self stick part on the sink (my curtain went directly on the sink, but I think you could still use this method with the rod). It was easy to remove the curtain for washing when it got dingy.
I used heavy velcro also- makes it easy for throwing in the wash!
your sink is the CUTEST
Great tip about the velcro - I am about to do something similar around my laundry sink.
Good luck picking out fabric - perhaps two choices so that you hang one when the other is in the wash? ;)
glue textured fabric to foam board.. glue c clip to the back and clip to thin tension rod. or Velcro to rod.
Could use oilcloth and hang with shower curtain hooks. I'd keep it simple and washable in that space. Cute sink!
Your kitchen is adorable!
Perhaps these curtain clips from Ikea will work with the rod?
The advantage to clips is that you can then move the curtain aside (like a shower curtain) whenever you need to access underneath the sink.
Here a cute fabric line that includes black and blue (to complement your artwork).
Please, oh please, where did you get that amazing sink?
I didn't "get" the sink at all! It was in the apartment when I moved in (it may have even influenced the move). Thanks for all of your suggestions. I recently found out about the alligator clips on rings from IKEA as well and I think you're right, they'll make it easier to take it down for cleaning. Two pieces of fabric it is! Now if I could just find that fabric...
A friend of mine uses magnets which stick right to the edge of her sink to attach an oilcloth/outdoor tablecloth fabric, and it looks great!

subset: commoncrawl


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Find & share great dishes, not just restaurants.
Find whatever you're craving, see what's good at any restaurant and learn what foodspotters, friends and experts love wherever you go.
#lamb #basil #sausage #giardiniera #cauliflower
#delicious #vegetarian
Very earthy, filling but still not too heavy. The noodles were perfect.
Super simple and fresh. Hit the spot!
Holy amazing!
The broth was heavenly and light and the mussels were super fresh. The frites were also good but the mayo side was unnecessary.
Amazing! Very spicy and filling. It could've been a meal in itself!


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To perform a search, enter a keyword, phrase or item number in the search field and click "search."
We offer two ways to locate information:
Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
One is enticed by aromas of black cherry, smoke and cedar. Flavors of currant, dried cherries and black tea are bold on the palate. This wine has great structure with moderate tannins and a lingering, toasty finish. Pair with your best steaks and mushroom sauce. This wine is also a delight with dark chocolate.
The Gordon Brothers vineyards were established in 1980. They have planted a total of 95 acres, consisting of 25 acres of Chardonnay, 21 acres of Cabernet Sauvignon, 20 acres of Merlot, 15 acres of Syrah, 14 acres of Sauvignon Blanc, and one acre of Gewurztraminer. The vineyards lie on a perfectly oriented south-facing slope ranging from an elevation of 600 to 682 feet above sea...Read More About Gordon Brothers
Columbia Valley is the largest of Washington State's wine growing regions, with almost 11 million acres. It encompasses a number of smaller regions, including Yakima Valley, Walla Walla Valley, Red Mountain and more. The vast area consists of a range of climates, allowing viticulturists to plant a diverse selection of grape varieties. Most wineries plant rows sparsely, which...Read More About Columbia Valley
(cab-uhr-NAY sow-veeh-yawn) King of Red Many refer to Cabernet Sauvignon as the king of red grapes. Perhaps that title is due to its ability to grow worldwide in a number of climates, or to the fact that it produces wine with such character yet such diversity. Either way, this grape is responsible, as a whole or a partner, for some of the greatest wines in the world. In Bordeaux,...Read More About Cabernet Sauvignon
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(WFTV) Court deputies broke up a physical fight between a Brevard County judge and a public defender following an argument during a hearing this week.
Judge John Murphy is accused of punching veteran public defender Andrew Weinstock after the two had words during court. Murphy allegedly pressured Weinstock to get his client to waive his right to a speedy trial.
"You know, if I had a rock I would throw it at you right now," Murphy tells Weinstock. "Stop pissing me off. Just sit down."
"You know I'm the public defender. I have a right to be here and I have a right to stand and represent my client," Weinstock said in the video.
The judge allegedly asked Weinstock to come to the back hallway, an area where there are no cameras, which is where the fight broke out.
"If you want to fight, let's go out back and I'll just beat your ass," Murphy tells Weinstock before the two head out of the courtroom.
While Murphy and Weinstock could not be seen, the courtroom camera captured audio of the scuffle and several loud thuds that accompanied it.
Those inside the courtroom sat uncomfortably and then clapped when the altercation sounded as if it ended.
Two deputies broke up the fight, and the attorney was immediately reassigned to another area so he and the judge would not have to interact with each other.
After the confrontation, Murphy went back into court and finished ruling over first appearances.
"I will catch my breath eventually," Murphy said. "Man, I'm an old man."
The public defender's office said the incident will be reported to the Florida Bar.
Murphy wasn't arrested, and it doesn't appear charges will be filed.
However, he is now on a temporary paid leave of absence until further notice and is seeking anger management counseling, Florida Today reported.
3719 Central AvenueFort Myers, FL 33901Main Phone: (239) 939-2020Newsroom Phone: (239) 939-6223


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In "Twidiots", we collect the choicest thoughts on a particular topic from Twitter's millions of users.
More Twidiots: Miley Cyrus' New Video Made These People Sob
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Send us all the funny! Submit stuff to CH's Tumblr


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Bought my 392 Friday afternoon with around 20 miles on it. When out cruising that night, and last night. On my way home CEL came on, so I scanned it this morning and it read Crank Cam Position Sensor....anyone else had this issue, or heard about it, with this low of miles?
What code did you have? We need more information than my check engine light came on and it said something about a sensor. Have you taken it back to the dealership? If your code was P0340 then take a peek at this TSB: http://www.wkjeeps.com/misc/Challeng...LC_1801013.pdf
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I'm the one who has the honour of making all the 3D media for our projects! :D I work hard, have fun and I get things done.
This one only took a matter of seconds :)


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Cloud Infographic: The Facts Of Cloud ERP SaaS/Cloud ERP Customer Satisfaction vs. On-Premise ERP. Here is a nice infographic courtesy of Plex.com Infographic Source: Plex Online
Plex Online Cloud ERP Offers Customers Expanded Integration
Plex Online Cloud ERP Offers Customers Expanded Integration Plex Systems Partners With Revolution Group to Offer Seamless ERP, CRM AUBURN HILLS, MI–(Source: Marketwire – January 4, 2011) – Plex Systems, Inc., provider of the No. 1 rated manufacturing ERP software, today announced additional functionality options for its Plex Online customers who use Salesforce.com. With a
Enjoy Full Article


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Just got back from Costa Rica and am so pleased I found this video of a dance performed by Estafania Dondi that I saw on one of my last days in the country. It had me in tears, which seems notable. It was a combination of the music, her expressivity, utter embodiedness, and fluid, strong physicality that just took me somewhere. Thinking about it makes me want to cry again. This video gives a small sense of what it was like.
Dance Films Galore
Hey everyone!
I have just finished the Dance Film I course at OSU with Mitchell Rose and have some films to share with you. You can find them all under the media section under Dance Films.
You can also check them out on Vimeo here: https://vimeo.com/shandrake779
Intermedia and In Process additions
Just bringing attention to some updates,I have just added a section in the blog for my Intermedia Performance class including an essay on integration and reflections on the 'final' project. All of those will be under 'Intermedia' in the menu. I will also be continuing the research I began in the 'In Process' section for my Special Comp.Topics class that will feed into my final project. That section should be expanded by mid-December. Thanks for reading!
New: 'In Process' section
I am working on a process blog for a Special Comp. Topics study that you can find in the menu as 'In Process'. I am looking at gender and how I perceive it's manifestations in dancing bodies. There is a page with my video source materials, under 'video documentation', and process reflections under 'process thoughts'. There is more I would like to articulate and refine, but this feels like a good start. Check it out, share your thoughts, ask me questions! A lot of my most interesting discoveries have come from conversations with people, so please talk to me!
City Fringes: River Broads Under Bridges
Choreography, filming, costumes, and directing by Kathryn Sauma.
From Fall 2012
A STUDY IN COLOR from celia rowlson-hall on Vimeo.
As she ruins perfectly beautiful shoes and pristine white clothes, Celia Rowlson-Hall has a wonderful time playing in paint, confetti, and chalk. Celia is a legit dancer turned filmmaker that I met at Bates Dance Festival two summers ago when she was there with Monica Bill Barnes company. She makes interesting, usually fashion forward, videos involving dance or theatrics. And confetti.
Emergent Forms
A new work from Susan Sgorbati & Elliot Caplan.
Dancers: Marie Blocker, Lydia Chrisman, Emily Climer, Nicole Daunic, Katie Martin, Joseph Poulson, Zornitsa Stoyanova, Nikolaus Tsocanos.
This dance is actually entirely improvised, though it looks choreographed. The technique being used is called Emergent Improvisation developed by Susan Sgorbati. She defines it as, "…a process of composing in the moment… the ordering or structuring of different kinds of forms in the present moment that does not involve an exterior agent or outside director." These are all highly trained dance improvisers who have developed keen awareness to the moment by moment changes of the emerging composition. It's a very interesting approach to improvisation in performance that has larger implications across disciplines as well. Susan Sgorbati discusses the history, details, and future of Emergent Forms in this interview:


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Congressman Steve King toured some areas of Sioux City that had flood troubles last year. One of them is Sioux City's riverfront near Bev's on the River.
That's where he met with city leaders to discuss what more needs to be done after last summer's record flooding along the Missouri River.
King has introduced legislation to require the Army Corps to increase the amount of storage space in the Missouri River Reservoir System.
King also checked out the building progress at the Sabre Industries site, which is also not far from the river.
"The major construction is going on above where the waterline was. We still need to protect these areas, there's critical infrastructure here, and if you look at just the well fields of Sioux City, then we're standing in the middle of a good number of them right now," said Rep. Steve King, (R) Iowa.
King says the growth of new industries will require better levee protection to prevent future floods.


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Written by:
if art were not here
if it never left
the gates
what would be
in the world today
would we have light?
have we any color?
if art was not real
where would we be
stuck in this realm,
or lost at sea?
is there any freedom?
is there even life?
if art was not seen.


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Harold T Wiley School - School Profile
Enrollment Information (2009-2010 school year)
Helpful Resources
Corrections to the school database are encouraged! School Edit Form.
Harold T Wiley School - School Boundaries Map (School Attendance Zone)
Nearby Public Schools (within a 15-mile radius)
Harold T Wiley School, NY
(< 0.1 mile)
Case Middle School, NY (0.2 miles NNE)
Watertown Senior High School, NY (0.3 miles E)
Knickerbocker School, NY (0.6 miles NE)
Sherman School, NY (0.6 miles N)
Ohio Street School, NY
(1.9 miles NE)
North Elementary School, NY (2.1 miles NNE)
Starbuck Elementary School, NY (2.2 miles NNE)
Jefferson-Lewis-Hamilton-Herkimer-Oneida Boces, NY (2.8 miles WNW)
Brownville School, NY (4.5 miles NW)
Nearby Private Schools (within a 15-mile radius)
Immaculate Heart Central Junior, NY
(1 miles W)
Immaculate Heart Elementary Scho, NY (1.2 miles NNE)
Faith Fellowship Christian Schoo, NY (1.5 miles ENE)
Christian Heritage School, NY (10.4 miles ENE)


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November 2, 2009
DIOS Completes Track Sampling of Its New Godzila Uranium Discovery on Hotish, QC
MONTREAL, QUEBEC, CANADA--(Marketwire - Nov. 2, 2009) -
Editors Note: An image and a graph are included with this press release.
DIOS EXPLORATION (TSX VENTURE:DOS) has just completed this Fall the track sampling of the significant Godzila uranium discovery showing. Let us recall that out of eight basement outcrop samples taken in the area, six had returned grades over 0.33% U3O8 along a strike length of 25 m, that is 2.56 %, 1.55 %, 0.722 %, 0.335 %, 0.502%, 0.33%, and also 0.13% uranium oxide. See grab sample grade location map in %U3O8. Both extents of this showing remain open as they are covered by overburden.
The GODZILA uranium showing appears as a 3-4 meters wide by at least 25 meters long corridor within hematitized granite. It consists of a fracture (mm-cm) system dominated by three main strikes and filled by quartz-magnetite-hematite and uraninite (uranium oxides) with small spots of uranophane. The thorium content is almost nil. See photo of representative mineralized-rock (a track sample with red hematite filled fractures and oxides in black (probably magnetite and uraninite). A thin section study is being commissioned. About 200 meters further north, two additional grab samples returned 33,000-42,300 cps: further work is still needed to explain the source of the uranium radioactivity in that area.
The track samples were taken horizontally with a diamond-bladed rock-saw, across the GODZILA trench zone and were sent to the Saskatchewan Research Council in lead drums for assaying. The discovery was made up-ice of a uranium lake bottom sediment anomaly.
Back in 2007, DIOS completed a proprietary large scale lake bottom sediment survey totaling about 800 samples taken over a 640 sq. kilometre area of the Hotish property. This geochemical survey defined clearly six main uranium target areas. These significant anomalies did fit with broad spectrometric anomalies, and allowed efficient ranking and narrowing of these anomalies.
These anomalous clusters of samples exhibit NE elongated shapes typical of the local glacial dispersal, suggestive of uranium-bearing boulder trains as sources. The cluster sizes vary from 1 km x 1 km to 11 km x 3 km with uranium values ranging up to 1,020 ppm U (parts per million). Such highly enriched samples are in sharp contrast with the 10 ppm U background of the area.
These significant exploration results enhance the uranium potential of the DIOS wholly-owned Hotish uranium project, Otish Basin, QC. This discovery results from the work undertaken on only one of the several prioritized targets identified on the Hotish property. Pending channel track samples results will be released as soon as available.
The Hotish project is a large property located some 200 kilometers north of the town of Chibougamau, in the south-eastern James Bay region. The property comprises three main blocks: the Hotish East block, adjacent to the Strateco property; the Hotish main block, located on the western shallow edge of the Otish sedimentary basin, directly west of a large Cameco property; and the southern Papaskwasati block, located at the northeastern end of the Papaskwasati sub-basin and over the Mantouchiche Arch, once linking the two Proterozoic sedimentary basins.
DIOS generates most of its exploration projects, from scientific conceptual design to field discovery and tries to evaluate from the start feasible economics in relation with access and facilities, with the benefit of shareholders in mind.
This press release was prepared by M.-J. Girard, M.Sc. P.Geo., QP pursuant to N I 43-101.
The TSX Venture Exchange has not reviewed and does not accept responsibility
for the adequacy or accuracy of this release.
The 2009 Grab-Samples values are available at the following link: http://media3.marketwire.com/docs/Dios_Hotish3_godzilla1.pdf
An image is available at the following link: http://media3.marketwire.com/docs/P1000675.JPG
Marie-Jose Girard, M.Sc. Geo, 43-101 QP
President & CEO
Tel. : (514) 483-5149
Fax : (514) 510-7964
This press release was prepared by Marie-José Girard, M.Sc. P.Geo., qualified person pursuant to
National Instrument 43-101.
Neither the TSX Venture Exchange nor its Regulation Services Provider (as that term is defined in the policies of the TSX Venture Exchange) accepts responsibility for the adequacy or accuracy of this release.
Forward-Looking Statements: This news release contains discussion of items that may constitute forward-looking
statements within the meaning of securities laws that involve risks and uncertainties. Although the company believes
the expectations reflected in such forward-looking statements are based on reasonable assumptions, it can give no
assurances that its expectations will be achieved. Factors that could cause actual results to differ materially
from expectations include the effects of general economic conditions, actions by government authorities, uncertainties
associated with contract negotiations, additional financing requirements, market acceptance of the Company's products
and competitive pressures. These factors and others are more fully discussed in Company filings with Canadian securities
regulatory authorities.


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Written by:
A little grey mouse
snuck into the house
to get himself out of the cold.
Then the house cat
Who saw where he sat
pursued him I am told.
The lazy old dog
who sleeps like log
was startled by the chase,
So she woke up
her own small pup
and they joined in the race.
My sister the baby
decided that maybe
she would give it a try,
She started a spat
And was scratched by the cat
and then she started to cry.
That's when mom
called to Uncle Tom
to come and lend a hand,
With a straw broom
mom circled the room
knocking plants from off a stand.
In came my dad
and he was quite mad
because the house was in disarray
He was vexed
with what happened next
But it happened just this way.
Our two brave bowsers
chased the mouse up dad's trousers
He thought he'd be safe in there.
Until Dad started to dance
with the mouse in his pants
Then he jumped up on a kitchen chair.
Mom smacked dad's seat
and then came a repeat
And the mouse climbed out of his pocket.
Unseen by all
he started to crawl
into the wall through an open socket.
Later that night,
With no one in sight,
I put out a nut for the little mouse.
I had no hate toward him,
And I tried to reward him.
Even if he was trapped inside our house.
I told him my name,
And he did the same,
Then he stuffed the nut into his cheeks.
He said thanks for the food,
And I don't mean to be rude,
But that was the most fun that I've had in weeks.


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James and the Giant Peach by Roald Dahl
A cover for one of my favorite children's books of all time, James and the Giant Peach. Roald Dahl is just awesome and I'm thinking I might have to do a 3-4 part Dahl collection, not to be confused with me 3-4 thousand doll collection. (Just kidding. My doll collection is only at 1,500 currently.)
Find out more about the book here.


text:
China to offer detox to net junkies
China's ministry of health is set to recognise net addiction as a "clinical disease" and will next year formally define the condition, the Telegraph reports. The ministry classifies an addict as someone who spends "at least six hours" a day glued to the internet, and who suffers symptoms such as "irritation, difficulty in …
"at least six hours" a day glued to the internet, and who suffers symptoms such as "irritation, difficulty in concentration or sleeping, mental or physical distress and a yearning to get back online".
That sounds suspiciously like my job...apart from the yearning to get back online bit, if it was yearning to neck a cold beer, then yup.
Sounds good, link all those WoWarcrackheads up to electro-shock machines so when they get pwned they also get bzzt
Internet addiction is not an illness in itself
It's a symptom of an illness, which is itself caused by a combination of stress, boredom, and severe proneness to procrastination.
Not for Hackers though
They are directed to the Whitehouse or other interesting sites.
Data Farmers get physical
Looks like they just found a new source of farmers...
for the Rice Paddies
hmmm sounds more like the VC
>"hypnosis and mild electro-shock therapy"
AKA brainwashing and torture.
So what this means
Is everyone who reads El Reg pretty much, is an addict?? Hmm wonder what the methadone-like drug will be for us. My vote is for Lager.
/Mines the one with the doctor note to go drinking.
Most read
- Analysis iPhone 6: The final straw for Android makers eaten alive by the data parasite?
- First Crack Man buys iPHONE 6 and DROPS IT to SMASH on PURPOSE
- First Fondle Reg journo battles Sydney iPHONE queue, FONDLES BIG 'UN
- TOR users become FBI's No.1 hacking target after legal power grab
- Vid Reg bloke zips through an iPHONE 6 queue from ZERO to 60 SECONDS


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- Science
- The Earth
- Surface & Interior
- Plate tectonics
Plate tectonics is an important theory developed in the 1960s to explain how the continents move across the Earth's surface.
Early 20th century geologist Alfred Wegener realised that the puzzle-like fit of many the continents was more than a coincidence, but he couldn't correctly explain what powered their movement.
Geologists now know that the Earth's outermost layer, the lithosphere, is divided into independently moving plates into which the continents are embedded. The plates "float" on a layer called the athenosphere.
There are different types of plate boundary. Spreading centres at mid-ocean ridges are where undersea volcanoes create new plate material. Subduction zones are where one plate sinks below another, causing volcanic eruptions and earthquakes and, sometimes, building mountains.
Image: Earth's tectonic plates with arrows indicating motion (credit: Gary Hincks/SPL)
Aerials of Africa's lowest land point and time-lapse of its most active volcano, Erta Ale.
Wearing gas masks to protect against constant noxious fumes, the crew endured blistering day temperatures of more than 40 degrees. To capture an unusual perspective on this extremely hostile environment, the camera was extended out above the springs on a Jimmy Jib crane. The ever-moving lava lake at Erta Ale was recorded at night using 35mm time-lapse.
Plate boundaries are places of chaos and mineral wealth.
Professor Iain Stewart explains how hotspots are a good demonstration of Earth's system of tectonic plates. As the plates move across the Earth's surface, they interact with one another at plate boundaries, which are places where earthquakes and volcanoes are common. Typically, plate boundaries are also places of great mineral wealth.
Earthquakes are common at subduction zones, points where one plate moves below another.
Earthquakes are common at subductions zones, points where the Earth's plates meet and one plate moves below the other. The powerful earthquakes that are caused by this type of plate movement are known as megathrust earthquakes. The 2004 Boxing Day earthquake was a megathrust quake that triggered the subsequent deadly tsunami.
Why are some parts of the world so earthquake prone?
Scientists explain how the movement of the Earth's plates creates faults in the Earth's crust where the plates meet. Earthquakes are caused by movement along these networks of faults and the movement of the plates themselves.
A continent is breaking apart at Ethiopia's Afar Depression.
Dr Iain Stewart explains how new oceans are created when continents are broken apart by the Earth's moving plates.
Plate tectonics (from the Late Latin tectonicus, from the Greek: τεκτονικός "pertaining to building") is a scientific theory that describes the large-scale motion of Earth's lithosphere. This theoretical model builds on the concept of continental drift which was developed during the first few decades of the 20th century. The geoscientific community accepted the theory after the concepts of seafloor spreading were later developed in the late 1950s and early 1960s.
The lithosphere, which is the rigid outermost shell of a planet (on Earth, the crust and upper mantle), is broken up into tectonic plates. On Earth, there are seven or eight major plates (depending on how they are defined) and many minor plates. Where plates meet, their relative motion determines the type of boundary; convergent, divergent, or transform. Earthquakes, volcanic activity, mountain-building, and oceanic trench formation occur along these plate boundaries. The lateral relative movement of the plates typically varies from zero to 100 mm annually.
Tectonic plates are composed of oceanic lithosphere and thicker continental lithosphere, each topped by its own kind of crust. Along convergent boundaries, subduction carries plates into the mantle; the material lost is roughly balanced by the formation of new (oceanic) crust along divergent margins by seafloor spreading. In this way, the total surface of the globe remains the same. This prediction of plate tectonics is also referred to as the conveyor belt principle. Earlier theories (that still have some supporters) propose gradual shrinking (contraction) or gradual expansion of the globe.
Tectonic plates are able to move because the Earth's lithosphere has greater strength than the underlying asthenosphere. Lateral density variations in the mantle result in convection. Plate movement is thought to be driven by a combination of the motion of the seafloor away from the spreading ridge (due to variations in topography and density of the crust, which result in differences in gravitational forces) and drag, with downward suction, at the subduction zones. Another explanation lies in the different forces generated by the rotation of the globe and the tidal forces of the Sun and Moon. The relative importance of each of these factors and their relationship to each other is unclear, and still the subject of much debate.
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Tuesday, March 11, 2014
9:00am - 12:15pm
Proper care and maintenance of trees, from planting onward, will assure long-term health and good structure, maximize the benefits provided by urban forests while reducing risk, and minimize interference with infrastructure.
This workshop will review how A300 standards are used for:
Who should attend?
Workshop is $25 and the price include a free ANSI A300 Part 1 Pruning standard (a $20 retail value), 3 ISA CEUs, and 0.5 CTSP CEUs (applications in process) and morning coffee refreshments.
Tentative Agenda
8:30 Registration Open, Coffee and Refreshments
9:00 Overview of ANSI A300 Standards, Their Purpose, Development and Use (Dane Buell, ASC A300 Committee Chair, Director of GTC, SavATree, Bedford Hills, NY and Bob Rouse, Chief Program Officer, Tree Care Industry Association, Londonderry, NH)
9:30 Part 1, Pruning (Geoff Kempter, Technical Services Manager, Asplundh Tree Experts, Grand Rapids, MI)
9:55 Parts 3, Supplemental Support Systems (Peter Becker, Senior Vice President, Bartlett Tree Experts, Baltimore, MD)
10:20 Break with Attendees and Speakers
10:35 Part 6, Planting and Transplanting (Grant Jones, Davey Tree Experts, Technical Advisor, Chicago, IL)
11:00 Part 9, Tree Risk Assessment (Dr. Tom Smiley, Plant Physiologist and Soil Scientist, Bartlett Tree Research Lab, Charlotte, NC)
11:25 Practical Applications, Writing Work Specifications to Using A300 Standards (All committee members)
12:10 – 12:15 Wrap Up (Bob Rouse)
|Event Website
|Register Here
|Bob Rouse
|(603) 314-5380
|Contact via Email
|TCIA Materials
|Member: $25.00
Non-Member: $25.00
Ruthe Jackson Center
3113 S. Carrier Parkway
Grand Prairie, TX 75052
© 2014 Tree Care Industry Association, Inc.
136 Harvey Road, Suite 101
Londonderry, NH 03053
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6th-grader saves brother, 3, from Brooklyn fire
As flames billowed up from the floor below her, an 11-year-old girl threw her little brother to safety on Thursday, dropping the three-year-old into the arms of four men below the fire escape where she was trapped.
The fire department had not yet arrived when Janixia Soto and her brother Walter clambered out to the fire escape of their Prospect Park South second floor apartment with their dog shortly before 6 a.m., an FDNY spokesman told DNAinfo. With the ladder jammed and smoke pouring out of the window, Soto tossed the boy out of harm's way.Firefighters arrived shortly thereafter and rescued Janixia and her mother Michelle, who had gone back into the apartment to get the family cat, to safety.
It took 100 firefighters to control the blaze, which started in a grocery store on the first floor.
Follow Emily Johnson on Twitter @emilyjreports
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How Long Does It Usually Take You To Make Dinner?
Reader Discussion
Here we are on Monday with five nights of dinners staring us in the face. A weeknight dinner can be a tricky thing, something that gets squeezed into that narrow time slot between getting home from work and the desperate desire to just kick back and relax. We're curious — how long does it usually take you to make dinner? Have you streamlined your cooking to get dinner on the table as quickly as possible? Or do you linger over meal prep with a glass of wine?
Here's another question: is there a discrepancy between how long you expect dinner to take and how long it actually ends up taking? I, for one, am famous for promising dinner will be ready in 15 minutes and actually serving it an hour later — never an ideal situation no matter how delicious dinner ends up tasting.
Do you have ways that you've cut down on dinner-prep time? What's your advice for making this time of the day go as smoothly as possible?
Related: Dinner Quick: 20 Time-Saving Tips and Shortcuts
(Image: Lucy Hewett)
44 Comments
On weeknights it usually ends up being around an hour to an hour and a half. I've been working on getting more focused though, and doing things like ALL my prep work before I start cooking, since that's where I tend to get hung up.
I always say "oh it shouldn't take too long to make"... then of course it takes 90 minutes :) It's just the SO and me though, and he eats lunch late, so usually it's not a big deal.
Weeknight dinners usually take me between 30 minutes and 1 hour. I prep/cook/clean as I go, but its got to be quick when I've got school work to finish!
It depends. Most week nights we are satisfied with a simple protein and steamed vegetables. I can have everything prepped and cooking in 15. On the table in 30. If we have something more involved...casserole, soup, stew, etc etc. its an hour, no matter how little time I promise myself and my husband it will be.
It usually takes me 2 hours, and yes, there's often a discrepancy, I've made a few Rachael Ray 30-min. meals and they still take me 2 hours!
I've got degenerative illness, and horrible dexterity, so prep takes me longer than the average person. I also don't have kids, so I'm not worried about crazed hungry kids flying into rages.
Most of my cooking is from scratch, though we have the occasional sloppy joes and Annie's Mac & Cheese quick dinners, so I usually don't mind taking the time to put out a great meal. Cooking can be very calming and help me feel better, so as long as I don't feel stressed and/or rushed, 2 hours is OK, as long as others clean up!
Time management is one tip I like to give new cooks; when you're learning how to get your timing right, make a list of how long each item should take--and for a few weeks keep track of how long it actually takes, and you'll be fine when big-meal times like holidays roll around. On holidays my family actually looks forward to the fridge board getting filled with all of our tasks and watching the meal come together at the time I've planned.
If I need to get things done faster, like we won't be home on time, or we need to eat early, I'll try to do prep work ahead of time, cut up veggies and keep them in the fridge, wash greens and let them dry, toast nuts, make breadcrumbs, and set out the pots, pans, prep bowls, etc. I'll need so I can have everything ready to go.
I try to make things that are quick and easy on weeknights. Cooking to cleanup is usually about an hour.
I have a bunch of dishes that I can make from scratch within 30 minutes. Most nights by the time I get home it's around &;30 or 8, and both my hubby and I don't like to eat late, so I just concentrate and get dinner on the table as quick as possible. Dishes like chicken marsala, Asian stirfry, pan roasted or broiled fish, pasta with simple sauces all can be done within that time frame.
When I want to have a dish that requires longer cooking time, normally I start the night before, let it cool and put in the fridge, then finish cooking the following night or whenever I want it. Curry, ratatoille, soup, caponata are examples of this category.
What works for me: I usually stick to saute, grill or stirfry, and I tend to buy veggies that need short cooking time (butternut squash and potatoes are for weekend projects). I wash all the herbs except basil right when I come home from the store, and if time is really really short or if I need to spend more time with the main, I'll revert to salad.
Since I get home first and by a good two hours on some nights, dinner prep falls tome. Its a good night if I can go from start to finish in one hour but usually, its closer to 90 minutes. Every Sunday night, with the rare exception, I have a plan for our Monday-Thursday meals (we are much more relaxed on Fridays and we plan our meals on the spur of the moment or via texts throughout the day). Its also a good week if I can utilize leftovers from a previous meal. This week is the perfect example of that: corned beef last night will be reuben sandwiches on Tuesday and corned beef hash on Thursday.
But usually, the variance from 60-90 minutes has less to do with food prep itself and everything to do with my five-year old.
I find that, no matter what time a recipe says something will take, it takes me double that. Weeknights are usually leftovers, heat-from-frozen meals, crock pot meals, or something similar, so it doesn't take very long. Preparing the meals in the first place, though, generally takes a full weekend afternoon or more.
Weeknight meals usually take 45-60 minutes. The most important time saving factor for me is planning -- I plan our weeknight meals on Sunday night so I know what needs to happen ahead of time and so I can maximize leftovers. I always know if meat needs to be thawed overnight. Sometimes I dice 2 onions at once to use for today and tomorrow's meals, same with roasting vegetables. And on the bus ride home in the evening I game plan the prep order for that evening.
I try to do 30 minute meals during the week and save the meals with more prep time for the weekend.
It takes me 30-60 min depending on what I'm making and if I have help. We've managed to do quick stirfry's where he's frying up the tofu and other longer taking ingredients while I'm chopping up the veg in under 20 min from start to plate. I never do a new recipe (or an actual book recipe) on a weeknight unless it's only a slight variation on something I know by heart and no new cooking techniques involved. I almost always use the oven for something so that the protein or roasted veg is cooking while I prep something more labor intensive. If my husband had his way, our dinners would be mostly one pot meals, but I like variety on the table so there's always a main dish and several veg sides, plus I make salad dressing right before serving. I do make time intensive meals (roasts, stuffed peppers etc) on weeknights to serve for a couple of days on nights my husband makes "pantry quesadillas". I love cooking as it's a guaranteed creative outlet.
My weeknight meals usually take about 30 minutes or less. I do all the prep work (marinating, chopping, etc.) in advance in the morning or before my son comes home from school so that the actual cook time is just that.
For weeknight dinners, it's anywhere from 15 minutes to an hour - but I usually have a lot of things pre-prepped for those meals (i.e meats already cooked from the weekend, frozen soups/stocks, pre-cut washed veggies). If I'm cooking something totally from scratch it will be between 1-2 hours.
Because I belong to a CSA and make most meals from the ingredients in my share, I spend some time on Tuesday evenings prepping all the vegetables and fruits, usually having a very simple dinner. Then on the weekend I devote some time to using up anything I still have left. Making dinner generally takes me between 30 and 45 minutes, not counting these two prep sessions.
An hour to an hour and a half on the nights I cook which is about 4-5 times per week. The rest of the time I either eat out of have leftovers...
It usually depends on what's on the box directions. Kraft is usually pretty good about time frames.
I try to get it done in under 45 minutes. Mondays are leftover nights, so I'll run to the store after work and get that out of the way so I don't have to stop on the way home the rest of the week.
On Sundays, I usually cook a sufficient amount of chicken and/or turkey burgers, and different vegetables to take me through lunch and dinner in the following week. When I come home on a weeknight, I can heat a turkey burger or chicken thigh and vegetables or make a stirfry of either meat and cooked veggies or sometimes I'll pick up some veggies from the farmer's market during the summer. Preparing dinner on a weeknight takes less than an hour and it doesn't bother me that I am eating essentially the same thing every night (and at lunch). I make meals "from scratch" on the weekends when I have more time.
30 minutes to 1.5 hours depending on what it is. Mac and cheese can be done in half an hour whereas chili takes about 45 minutes. Salads take just about 10 minutes. Chicken noodle soup takes about 1 hour.
Between 15 and 45 minutes max, usually. 15 minutes is when I've made a stew over the weekend, or prepared a big pot of soup so all I have to do is heat it up in the evening, slice some bread & cheese and pour some wine. It's very rare I take longer than 45 minutes on weeknights. If not soup or stew I've already made, typically it's going to be very simple pasta with homemade sauce but the latter made with a can of diced tomatoes, or just a piece of fish I'm pan-frying and a bit of spinach or garlic. Fruit or yogurt for dessert and voilà.
Mostly 30-60 minutes during the week. My favorite cookbook is Mark Bittman's How to Cook Everything Vegetarian and I think most his recipes fall into that category of time.
I usually give about an hour and a half for all cooking-related things on a weeknight: prepping food, cooking/baking, eating, dishes, packing lunches, starting the next morning's coffee and breakfast, etc. Functionally speaking, this means that I start things at 7 and by 8:30 everything is done. (Usually a half-hour or so for the food prep itself.)
Weekend dinners tend to be more leisurely, but that's because I like cooking and will do 5-course dinners for fun.
I have to get dinner on the table stat because I've got a 2nd grader who is a) hungry and b) we're on the clock on weeknights (homework, bedtime, etc.). I used to take my time, and was definitely in the camp of "we'll eat around 8" and not serving the food until 8:30 (or 9:00). No mas. I've gotten really, really good at estimating recipe times.
All of the people saying 45 minutes to an hour are making me feel much better about my timing. I so often see people say dinner only took 30 minutes or less (no thanks to Rachel Ray) and I can't even imagine that most of the time. The only meal I can make in under 15 minutes from the time I walk into the kitchen to the time I'm sitting at the table is a fried egg sandwich with whatever cheese and veggies I have in the fridge--not coincidentally my go-to dinner when I get home at 7:30 or 8.
Even salad takes me longer than 15 minutes to chop tomatoes, make dressing, etc.!
i am horrible at prepping dinner beforehand to make it more convenient for myself when i cook after a long day's work/commute/schlep. i should take note of everyone's prep style and go with it because it takes me an hour to make dinner which means we're not eating until 8:30/9pm. i can rationalize all i want about it (oh, we live in nyc, not big deal!), but i should probably cut that time in half so i have time watch more episodes of "in treatment" afterward before bedtime.
I'm cooking for two and we both work, so weeknight dinners prefered to be ready within one hour. I'm the cook and my husband is the helper and dish washer. I made up weekly menu ahead and know exactly what to serve each night. Preparing dinner together gives us a chance to catch up and exchange the daily news.
With two working parents and two little kids, it can't take more than half an hour. Most of our dinners are made, or partially made, on the weekends. Then we just have to make a salad, boil some rice, or roast some vegetables while the protein is heating (or being sauteed in a pan).
I always promise a 30 minute meal and end up in the kitchen for an hour and a half! I had one frustrating night when I spent two hours making a meal that we polished off in less than 20 minutes and realized that that wouldn't work for me. It's one thing if you're cooking for a dinner party that will sit at the table for hours, but for weekday meals, I don't want to spend more than an hour cooking. My best tips - prep before and get all your mise en place ready to be dumped in the pot or skillet, and know your sequence for cooking. If one thing will take the longest, get it going so you can prepare everything else while it's cooking. Nothing revolutionary, but it works for me!
We cook for two, and are perfectly happy eating leftovers for dinner if the meal was really good the first time around, so a typical week for us usually looks like this:
Sunday - 2 to 3 hours preparing a more complex meal (6 servings)
Monday - 45 minutes to 1.5 hours (depending on how much pre-prep got done over the weekend) prepare a slightly less complex meal (4 servings)
Tuesday - 15 minutes, putting together/heating leftovers from Sunday
Wednesday - 15 minutes, putting together/heating leftovers from Monday
Thursday - 15 minutes, putting together/heating leftovers from Sunday
Friday - 30-45 minutes, either reheating homemade meals we've frozen, heating a box of premade Indian food and serving over rice, or making something super quick, like miso soup/steamed frozen buns, or an omelette with leftover veggies.
30 minutes to 1 hour, sometimes more if I'm trying a new recipe. Some nights I anticipate that it will take less time, but unless I'm heating up leftovers or having a salad, it's usually in this time frame. I'm normally the one cooking and someone else takes over cleaning so I'm not including that in my time.
I make dinner 2-3 times on weeknights and the other nights I feast on leftovers or end up eating snacks for dinner (chips and guac, toast and cheese, etc.). It takes me 45 minutes to an hour on average (prep and cook time) when I make something. I am a very slow food chopper, though I'm getting better!
30-60 minutes, depending on how new the dish is to me. I try not to attempt new recipes during the week unless I am 100% confident that I can make it in a reasonable time. And I don't like Rachael Ray recipes because I can never make them in a reasonable time (like anything close to 30 minutes).
jeez, does this dude EVER lose the hipster headgear???
It depends on what I'm cooking. If I'm just making rice in the rice cooker and reheating Mom's leftovers in the rice cooker's steaming basket, it's about 40 minutes. If I'm following a recipie, it takes anywhere from half an hour to an hour plus, including prep time. Supposedly "quick" recipies takes me at least twice as long from start to finish. Part of it is because I'm slow at prep work and part of it is because I have an electric stove/oven which takes forever to heat anything up even on high heat :-o).
I'm the same as Chau. I make the meal plan for the week ahead of time and start everything before my BF gets home. I'm naturally slow in the kitchen but we also drag it out to have beers or wine and talk about our day. I'd say that a short weeknight dinner is about 30 minutes with him making the salad. A long one is an hour or more. But I get to work at home 2 days a week so I save long meals for those days and I prep everything during my lunch break so it's ready to go at dinner time.
Counting the time to prepare the ingredients, I would say around 1 1/2 to 2 hours based on the dish. Most of the time, there are leftovers from lunch which saves me some time on preparation. If I am making dinner from scratch, the couple of hours give me enough time to just get everything right and the table set.
Usually around an hour, but I'm a leisurely prepper. If I have the time, I like to take more time. For instance, today was my day off, so I started making soda bread around 5:30, prepped potatoes and cabbage for colcannon, and then made a gravy for the bangers (yes, belated St. patty's day in my house today) and we ate around 7:30 pm.
I like to chop vegetables (especially if I'm not ravenously hungry) and I take things slowly, so a stir fry or soup can take significantly longer than something less chopping-intensive.
Of course, then there are the days where I just reheat leftover soup, or make a "casserole" of leftovers and stick it in the oven. Those days usually take 10-20 minutes to get food on the table.
Ussually thirty minutes to buy everything, plus the time slot to pre-heat my oven. About an hour and a half.
Actual hands-on time in the kitchen during the week, I usually run 30 minutes to an hour. With a 13 and a 5 yo, it always seems like a sprint to get the kids fed, bathed and in bed in a reasonable time. The meals that are closer to 30 minutes are recipes I know or "this should all taste good together". We inch closer to the hour mark when we have a little more time or I want to make the meal a little more special.
On the weekends, the meal will hit the table at the same time, or earlier, but I have all day to get it ready if I need to. For example, yesterday (I work in a restaurant, so Monday is a weekend day to me), I threw something in the slow cooker at 8 a.m., started working on bread around 2 p.m. and sides a little later.
With having to "sprint" to make dinner so many nights, I don't mind a few shortcuts like frozen veggies or instant rice, which helps get closer to that 30 minute mark. And, I will re-iterate, this is hands-on time in the kitchen. I might spend 20 minutes looking at recipes before I start cooking. We won't even talk about how much time I might spend at a grocery store.
I don't take long to prep so that's never the issue, it's how long the dish I'm making takes that is the issue. Brown rice can take 40-45 minutes to cook, whilst white long grain rice takes a mere 20 minutes.
Often my dinners are done in less than an hour, sometimes no more than 30 minutes, but it has to do with total time from beginning to end that you have to take into account as many dishes take between 30-45 minutes to cook once prepped.
That is when I can wash dishes if need be,or work on other tasks while it bakes or whatever.
But during the week, I try to keep it simple because of when I get home, and when I want to try and eat so I can enjoy the rest of my evening.
We are rubbish at quick dinners, even reheating and cooking rice/veg seems to take us an hour.
What do people prep at the weekends in advance? I don't understand. Veggies must dry out, don't they? And what else can one do? Can pasta be reheated (but fresh only takes 4 mins anyway). I know rice isn't safe after a day or so. And I never understand what people do with a weeks worth of roasted vegetables. Sigh. I don't work so mostly I cook in the daytimes and it lasts a few days or gets frozen for quick meals or we cook in the eve and it takes probably an hour.
Weeknights, about 30-40 minutes from start to finish - it includes no prep time except if I'm using something like a protein from the weekend (like cooking a pork roast on Sunday and using it for carnitas or a ragu during the week). It's usually the rice or potatoes that we're waiting for.
i like to spend a day cooking & storing meals. so, when i'm ready to eat, i have a few healthy options ready. chopping fruit, making soup or curry bases (just add water or rice & heat). otherwise, i just walk to the corner & get food (it's asia, it's easy, healthy & often cheaper)
I normally cook a full home cook supper, from scratch in under an hour including preparation. My estimation are normally right on the money. For speed, my convection oven speeds things up (there are no micro-wave in my house and never will be). A garlic roast chicken will takes 45 minutes to cook if I split the beast in half. AlI have to do when it's in the oven is to prepare and cook the potatoes or rice and the other veggies. Washing green beans, broccoli, peeling carrots and chopping veggies hardly takes a few minutes so why bother whit frozen stuff. Most of the time I prepare a starter (veggies and hummus, tomatoes and bocconcini salad..) that takes a few minutes to whip up and while we're eating the starter, the supper gets cooked and if it take longer, nobody notices it and it leaves time for the chicken or other meat to rest.
The key (for me) resides in simplicity:
1 main ingredient that takes longer to cook. Sometimes it's a vegetable like baked potatoes or squashes, sometimes it's meat or a vegetarian or vegan product like tofu or seitan...
2 while the item that takes longer to cook is started, take care of the other stuff that is fast like fish, salad prep, veggies...and if times permits, a starter or desert.
3 other meals take more time to prepare but are quick to cook are stir-fries, quick curries...
Well that's my two cents. I should add that I was a trained chef...a long time ago and cooking holds no fear for me :-D


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Ambassador Daalder speaking to a Chicago Council audience of more than 400 in March 2012 in lead up to
the Chicago NATO summit.
"We are delighted that Ambassador Daalder has accepted our offer to become The Chicago Council's next president, and we look forward to his arrival in Chicago this summer," Crown said. "As a thought leader, policy practitioner and visionary, Ivo is a great match for the Council. He shares the Board's objective of increasing The Chicago Council's stature as a foremost center of influence on opinion and policy on global affairs."
"I am excited by the opportunity to lead The Chicago Council," said Daalder. "The Council has a historic role as the forum in Chicago for the discussion of world affairs, as I know well having spoken here in advance of the 2012 NATO summit. I look forward to building on the successes achieved under Marshall Bouton's leadership and expanding the Council's role as a widely respected contributor to the national and international discourse and to Chicago's stature as a global city."
"My experience as NATO ambassador has reinforced the importance of organizations such as The Chicago Council," Daalder added. "This is precisely the position I had hoped to find at this point in my career. Working closely with the Board, I am confident we can further increase the intellectual capital and the local, national and international visibility of The Chicago Council. My family is eager to move to Chicago, and I look forward to playing an active role in the Chicago community, as I get to know the Council's leadership and members."
Ivo H. Daalder was appointed U.S. ambassador to NATO by President Barack Obama in May 2009. During his four-year tenure at NATO, Ambassador Daalder helped prepare President Obama and his administration for two summit meetings, including the May 2012 NATO summit in Chicago. He was deeply involved in negotiating NATO's New Strategic Concept in 2010 and in deliberations surrounding NATO's successful intervention in Libya in 2011. Ambassador Daalder previously served as director for European affairs on President Clinton's National Security Council staff from 1995 to 1997, where he was responsible for coordinating U.S. policy toward Bosnia.
Prior to being appointed to his current position, Ambassador Daalder was a senior fellow in foreign policy studies at the Brookings Institution, specializing in American foreign policy, European security and transatlantic relations and national security affairs. He has a long and distinguished scholarly career, authoring twelve books, including most recently, In the Shadow of the Oval Office: Profiles of the National Security Advisers and the Presidents they Served—From JFK to George W. Bush (with I. M. Destler) and the award-winning America Unbound: The Bush Revolution in Foreign Policy (with James M. Lindsay). He has written for the nation's leading journals and newspapers and has been a frequent commentator on national and global affairs.
Ambassador Daalder was educated at Oxford and Georgetown Universities, and received his Ph.D. in political science from the Massachusetts Institute of Technology. He is married to Elisa D. Harris, and they have two sons, Marc and Michael.
Daalder was chosen after an eight-month search by a committee of the Council's Board of Directors, led by Henry S. Bienen, president emeritus of Northwestern University.
"The search committee considered dozens of excellent candidates for the position. Ambassador Daalder brings a unique range of talents to the Council," Bienen said. "In Ivo, we found a leader with impeccable policy credentials, keen intellect and the drive and ability to lead the Council at this stage in its development," Bienen said.
Marshall M. Bouton, who announced his intention to step down as president last June, will continue to lead the Council until June 30. "I applaud the Board's selection of Ambassador Daalder as the next president of the Council," said Bouton, "and know it will continue to prosper under his leadership."
"As I look forward to the next chapter in my professional life beyond Chicago," added Bouton, "I intend to maintain my connections to this great city and to the many friends and colleagues here who have welcomed me and my wife so warmly through the years."
About The Chicago Council on Global Affairs
The Chicago Council on Global Affairs, founded in 1922, is one of the oldest and most prominent international affairs organizations in the United States. Independent and nonpartisan, The Chicago Council is committed to influencing the discourse on global issues through contributions to opinion and policy formulation, leadership dialogue, and public learning. Learn more at thechicagocouncil.org and follow @ChicagoCouncil for updates.
CONTACT: Samantha Skinner | +1.312.821.7507


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gotta make a living...
Everything in Los Angeles is overpriced...First you have to have the $$$ lawyersThen you have your 'preferred' contractor which charges 5x more than it should be.
1 recommendation
Philadelphia is the same way. We've been promised citywide wifi for 2 years and we got nothing. Meanwhile, Philly wastes money on wifi consultants and the murder rate soars because we don't have enough cops on the street.


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Seriously Making Me Feel Old List: 11 Stars of '00s Kid's Movies Now.
By Jodi Clager | Seriously Random Lists | November 18, 2013 | Comments ()
Air Bud: World Pup (2001): Kevin Zegers
Dr. Seuss' How the Grinch Stole Christmas (2000): Taylor Momsen
Spy Kids (2001): Daryl Sabara and Alexa Vega
Like Mike (2002): Lil' Bow Wow
Holes (2003): Khleo Thomas
Race to Witch Mountain (2009): AnnaSophia Robb and Alexander Ludwig
Hotel for Dogs (2009): Jake T. Austin and Emma Roberts
How to Eat Fried Worms (2006): Luke Benward
Are you following Pajiba on Facebook or Twitter? Because every time you do an angel does the Paul Rudd dance
Around the Web
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It seems to be a race every year which media outlet can get its college football preseason rankings out first — kind of like which department store decorates for Christmas first.
Well, a site called NationalChamps.net has established the new standard: It just came out with its 2011 rankings, and we haven't even made it out of recruiting. Or the bowl season. Or December.
Georgia fans — you'll neither be thrilled nor surprised. Georgia Tech fans — get ready to rumble.
The No. 1 ranked team on NationalChamps.net's rankings is Oklahoma, followed by Alabama, LSU and then the two BCS title game opponents, Oregon and Auburn (is Cam Newton coming back or something?).
The Dogs are ranked 21st, which seems about right given the uncertainty on defense and the offensive line and the likely departure of A.J. Green to the NFL.
Then there's Georgia Tech, which didn't make the site's top 25 — or even the top 50.
The only fan base probably more upset is USC's. The Trojans checked in at No. 43, just behind Air Force, Kentucky and Northwestern. Enjoy, Lane Kiffin.
Preseason rankings mean little even in August. So you can imagine how little weight they carry nine and a half months before kickoff. But they do say something about perception. In this case, the perception is that the Dogs have something to prove and the Jackets' 6-6 record this season is far closer to reality than the ACC title they won last year.
Do you agree? I'm heading out to Athens Tuesday morning to chat with Mark Richt, so I figured this would be a nice warm-up to a college football column later. What are your early — really early — thoughts on next season?
Below are NationalChamp.net's rankings, including links to brief analysis.
2011 Top 25
Click on each team for breakdown
1. Oklahoma
2. Alabama
3. Louisiana State
4. Oregon
5. Auburn
6. Ohio State
7. Arkansas
8. Missouri
9. Stanford
10. Texas A&M
11. Oklahoma State
12. Michigan State
13. Wisconsin
14. Boise State
15. Nebraska
16. Virginia Tech
18. Florida State
19. South Carolina
20. Notre Dame
21. Georgia
22. Connecticut
23. Mississippi State
24. Michigan
25. Tulsa
Teams 26-50 depth charts included
26. West Virginia
27. Arizona State
28. Florida
29. Utah
30. Penn State
31. Texas
32. Maryland
33. Miami FL
34. Clemson
35. Pittsburgh
37. Tennessee
38. Miami OH
39. North Carolina State
40. Air Force
41. Kentucky
42. Northwestern
43. Southern California
44. Navy
45. Baylor
46. San Diego State
47. Iowa
48. Boston College
49. Southern Miss
50. Brigham Young
Want to win an iPad? I'm told you can still enter the "Sack Schultz Bowl Contest" even though the bowl season has started. Just pick more winners than anybody else and you win! Click here for more info or go to ajc.com/go/sack-schultz to enter.
December 20th, 2010
6:25 pm
December 20th, 2010
6:26 pm
Not trying to be a dawg hater or not even mad that GT isnt even mentioned in the rankings but dont see how they can say UGA is the 21st ranked team after their performance this year.
December 20th, 2010
6:34 pm
Dang… is it my eyes, or has GT been left off the top 50 altogether?
Yep… the Dawgs will be in the top 20-25 rankings to start the season. Question is… will they be there after the first game? I think they'll not only beat Boise St., they'll climb about 5-7 points in the rankings.
December 20th, 2010
6:34 pm
It's way too early to talk 2011. Like you said, Jeff, we don't know who is going pro early, what the recruiting looks like, or even what players will do something to make themselves ineligible this year haha.
This poll seems to definitely not be taking into account players leaving early to the NFL. Auburn, Alabama, Arkansas, and Stanford in particular could take big hits there. It's hard to say for UGA at #21. Either they are saying AJ Green and Justin Houston are not returning, or the D wont be any better next year to help make a difference.
As for Tech, I think this speaks more to recruiting than being a blip on the radar. Roddy Jones will be the lone Gailey recruit left that helped Johnson win in those first two seasons. Allen and Nesbitt leave this year, and the talent coming in has not looked nearly as good.
December 20th, 2010
6:36 pm
I absolutely LOVE college football and this ranking is absurd even by my standards. There are too many variables to have any idea of what a college football team for next year may look like.
December 20th, 2010
6:37 pm
I have no problem with UGA as number 21. I still am trying to figure out how they did a 6-6 this season. After all 10 straight top 10 recruiting classes should be worth a 1- 2 at absolute worse.
GT not in top 50? New QB coming in and a newcomer at B Back? Yeah, not in top 50 is about right.
December 20th, 2010
6:39 pm
Sorry. My 6:37 should be a "10 -2 at absolutr worse".
December 20th, 2010
6:41 pm
The only thing that can be said about UGA 2011, with any certainty, is that the schedule is about as favorable as UGA will ever see.
December 20th, 2010
6:44 pm
I can't believe the the defense isn't listed on the site's analysis as a "question." I'm looking at 8-4, maybe 9-3. Will that get you a #21 ranking?
December 20th, 2010
6:45 pm
Iowa is 47? Are they losing key folks? Air Force is 40, so I guess Tech is supposed to lose their bowl. SMU is 36? I wonder how they came up with these.
Honestly, CPJ isn't pulling in highly-ranked recruiting classes, the defense is middle of the pack and we're losing Nesbitt, so I can see a lot of preseason rankings not liking Tech. Plus, a lot of people just don't like option offenses, but these guys do have Navy at 44, which could be right. The 2 main things for Tech next season will be can they hold onto the ball and can the defense improve. The 2 main questions for UGA will be can the defense improve and will Green stay for his senior year.
December 20th, 2010
6:48 pm
Who cares?
December 20th, 2010
6:49 pm
UGA's Green and Houston returning?
December 20th, 2010
6:52 pm
Just in case you missed it,
Here's my IQ RANGE: 42-34 give or take a few points. Ha Ha Ha
December 20th, 2010
6:54 pm
I'm a Tech guy & there is no way we should be in the top 25. But we probably should be in the top 50, what are they predicting us to go 4-8 or something.
Personally, I don't think UGA should be just out of the top 25. But, I think UGA will ALWAYS be in the preseason top 25, even if they went 0-12 the year before.
December 20th, 2010
6:54 pm
Georgia has a ton of talent and will field a good team. Tech has used up all of Gailey's players and in his system..no really good players will come to Tech!
December 20th, 2010
6:57 pm
OH MAN ANOTHER PRESEASON POLL. I can't tell you how badly I've been waiting for next season's rankings.
December 20th, 2010
6:58 pm
rats I had Memphis ranked 1st
December 20th, 2010
7:00 pm
If I owned the ajc you would have been in Seattle yesterday doing a live blog Jeff…but I don't own the ajc…UGA at 21 is about right Murray will be REALLY good next year….that trumps AJ leaving and I think they'll sign a stud JUCO NG on defense…Tech not ranked.??.are they still running that HS offense..??? what a shame…that only works at service academies and Div II
December 20th, 2010
7:00 pm
Will this get MR fired?
December 20th, 2010
7:03 pm
What else is new. Seems the norm for the morons to rank them only to lose 5-6 games and finish 50th. What is hysterical is ranking them with them losing 80% of their receiving offense. Good luck with that. Yeah sure someone will step up and replace aj and kris. Sure, and Santa will bring me a ton of gold for Xmas. LOL
December 20th, 2010
7:03 pm
With Auburn losing its two best players and four members of its offensive line, #4 seems like a really big reach. Of course at this stage, one cannot have much of an educated guess.
December 20th, 2010
7:04 pm
R-I-D-I-C-U-L-O-U-S to even mention pre season poll for 2011 at this point.
December 20th, 2010
7:05 pm
what site was it that ranked uga #3 in the preseason going into 2010? phil steele? athlon?
and where did SI rank uga going into the 2008 season?
only a moron pays attention to preseason rankings, especially when this season isn't even over.
December 20th, 2010
7:05 pm
Sounds about right to me.
Murray is great, and will go down as one of the best Dawgs in the history og UGA.
Honestly, who does Tech expect to be their leader?? Tevin Washington only beat Duke. I don't see a true freshman coming in and taking ownership of their triple option junk either.
December 20th, 2010
7:06 pm
ok navy and air force recruit better players than tech? ok. yeah. right.
to the moron talking about chan's recruits. 1-2 chan recruits played this year and none played against ga and they ran all over you. if not for sloppy play and a missed extra point, you lose. but i am not surprised to read this from a typical ignorant ga blog poster.
December 20th, 2010
7:08 pm
i see the idiots are already talking how they will beat boise. memo to the tards on here
this isn't 2005 anymore.
you're going to start 0-2 and by the time you get beat by boise, you're top 25 ranking, if you're in one will be gone for good.
December 20th, 2010
7:14 pm
@Rick – they still lost to a UGA team having its worst season in nearly 15 years. So with Gailey's players, Johnson wins 9 games his first year + beats UGA and wins the ACC his second year with 11 wins. Most of Gailey's recruits left before 2010, and Johnson goes 6-6, gets pounded by Kansas and the ACC, and then tops it all off losing to a 5-6 UGA team. The current state of Tech's program has everything to do with Gailey's recruits leaving, and Johnson not replacing them.
December 20th, 2010
7:14 pm
Mark Richt will take a #21 ranking, will turn in into a #41 ranking, will go 6-6, and finally we'll get to can his sorry butt. 3 years too late.
December 20th, 2010
7:15 pm
John Kincaid on 680am The Fan radio: "So I assume you don't have much down time playing at Tech, since the cirriculum there is so demanding
Anthony Allen (in avery heavy ebonic accent): "Uh, yessir. When I am not on the practice field I am always studying the playbook and watching films"
December 20th, 2010
7:16 pm
mike smith-allen transfered in 2008 dumbass. cpj took over in december 2007.
tech's recruiting this year is better than previous years.
December 20th, 2010
7:17 pm
It looks like this poll assumes that all Juniors in college football are returning. Auburn at 5 is laughable.
December 20th, 2010
7:20 pm
for the sake of argument, let's look at uga's schedule in 2011:
LOSS 09/03/11 Boise State
LOSS 09/10/11 South Carolina
WIN 09/17/11 Coastal Carolina
WIN 09/24/11 Ole Miss
LOSS 10/01/11 Mississippi State
TOSS UP 10/08/11 Tennessee
WIN 10/15/11 Vanderbilt
10/22/11 — Open Date — —
LOSS 10/29/11 Florida
WIN 11/05/11 New Mexico State
TOSS UP 11/12/11 Auburn
TOSS UP 11/19/11 Kentucky
TOSS UP 11/26/11 Georgia Tech
NOT HAPPENING 12/03/11 SEC Championship
so, to review, uga starts the season 0-2.
if they win all four of their toss up games, they will go AT BEST 8-4, with losses to Fla, MSU, Boise, and USC. most likely they lose a couple of close games to GT, Tenn, Auburn or Kentucky.
most likely scenario: 8-5 or 7-6 after a possible win in a bowl game.
21st in the country at 8-5? not likely.
December 20th, 2010
7:22 pm
I'm a dawg fan through and through, but I honestly think that a #21 ranking to way too generous, and premature to say the least.
December 20th, 2010
7:22 pm
December 20th, 2010
7:22 pm
Tech fired Ralph today after bringing that team back after two wins last year and gping 8-4 this year and being named ACC coach of the year . Maryland wrote a check for two mil………MARYLAND ! AD said the team wanted and needed new leadership and didn't want Ralph to be a lame duck for 2011…… didn't say turned it around….appeared he's done that….Just wanted MORE out of the program…………..HELLO DR. ADAMS……We are a 6-6 NAME SEC Football school, but All's Well in Athens……….GEEZ.
December 20th, 2010
7:22 pm
December 20th, 2010
7:23 pm
That S/b MARYLAND Fired Ralph
December 20th, 2010
7:25 pm
if maryland can fire friedgen after improving 6 wins over last year's record, and getting acc coach of the year, WHY DOES PAUL HEWITT STILL HAVE A JOB?
sure, we're talking different sports but 67-93 in the acc isn't getting it done.
December 20th, 2010
7:25 pm
Agree with all comments about the difficulty in speculating at this point.
That said, it's easy to see how UGA would rate a top 20 rating. Murray had a solid year as QB and the only player leaving that will be difficult to replace will be Greene (face it, the kid would be silly to return). The schedule next year is about as favorable as it gets. The SEC East should still be down. UF will be replacing a head coach. UT is still rebuilding.
Regarding my alma mater, even my skeptical nature finds it hard to believe that they don't rate a top 50 ranking. We lose Nesbitt, but Washington will be about as seasoned a sophomore as can be found, having run the VT, Miami, UGA gauntlet once already. Groh's defense will have another year to season. We get Maryland, Kansas, Western Carolina, VT, UNC, Clemson and UGA at home next year. Miami is replacing a head coach. VT, UNC, and Clemson are replacing long-term senior QBs. Johnson's offensive system is not glamorous and with the down year in 2010, I can see why a casual observer would doubt, but any in-depth analysis would give Tech a chance at a decent year.
December 20th, 2010
7:26 pm
Georgia is on their way up.
Rise Up!
December 20th, 2010
7:28 pm
What's going on in Athens is a slow death march…..Mark does not have the players or Staff to turn this around IN TIME. He has 3 ugly years in a row under his belt, and he has been caught in a talent gap that will not afford him time to fix it….Next year will be 6-6, 7-5 at best, and most wanted him gone this year. The ' He's a great guy" is not going to save him much longer. He IS a great guy, but this is big boy SEC football, and we have fallen behind. Way behind. 2011 will be painful to watch. Every loss will be like a spike being driven.
December 20th, 2010
7:29 pm
Remember when UGA lost to Kentucky, then turned right around and beat you Nerds the following week…….
yeah….. that was funny.
December 20th, 2010
7:30 pm
It shows how far we have sunk (so quickly!) that I was PLEASED to see us ranked at #21! The ranking loses credibility when you read the breakdown and the top offensive player is listed as A.J. Green and the top defensive player is listed as Justin Houston. Unfortunately, I think we are about to see the last of both of these players.
There is reason for optimism with some of the young players, such as Aaron Murray. So we will just hang in there for another year.
December 20th, 2010
7:30 pm
"nerds"? really?
how sad is your life?
December 20th, 2010
7:32 pm
The heat will be on Johnson next year also…..As Tech gets behind in games and can't complete a pass, it's gonna get old…..The first year with those GREAT athletes, it was something to watch. Without great Athletes, it's div 2 football, and big boys will win every time.
December 20th, 2010
7:32 pm
I honestly need to say a HUGE "Thank You" to Georgia Tech's Athletic(sic) Director, for making the SHREVEPORT bowl tickets so darn cheap.
Several of my friend's will be getting a ticket to the Independence Bowl this year is their stocking, as a GAG GIFT.
A good laugh will be had, and the ticket will then find the trash can. This is A) Funny, and B) Assuring that many more EMPTY seats in the Tech section.
December 20th, 2010
7:34 pm
Actually, JB at 7:28 pm said it much better than I can. Good job! BTW, can we PLEASE have one freakin' blog without the STUPID UGA-Tech banter!!!!!!!!!!!!!!!!!!!!!!!!
December 20th, 2010
7:34 pm
We're horrible………….and we're beating Tech…..What does that tell you ?
December 20th, 2010
7:35 pm
Georgia Tech's problem is not the triple option offense. We will be just as strong, if not stronger, offensively next year and I think our passing game will be much improved. Combine the #1 rushing offense in the country with even a slightly better passing game? Well, you get the picture.
Tech's problem, and that has been the case for the last three years, is our defense. I think we will be better defensively, but the key to Tech having a better than winning season will be marked improvement on the defensive side. Folks love to knock the "high school' offense, but those folks are just plain stupid if they do not recognize that with just the successful offense we have, we might not have lost a game the last three years if we had just stopped the other team more than a time or two defensively.


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Live the daily uWhisp life, get to know our passions, likes and dislikes. Get involved in our environment.
uWhisp Blog
February 22, 2013
- #uwhisp
Even if you are a new user of uwhisp app or a whisper pro, we have created our new account on twitter where you will find our support, technical solutions, direct answers to your uWhisp problems or doubts.
We are glad to say that we have a great team behind uWhisp which is going to give you all the information you ask for and we hope it will helps you in all your experience.
We invite you all to follow us and learn more from our app and share all your thougths and suggerencies about our app.
February 20, 2013
Yes, as you read! We have our android version of uWhisp app ready that anyone can find available on Google Play for free and ready for you to share your voice messages with friends, colleagues and family, and even those we admire.
Here's the direct link to download the application and start having a great experience uWhisp!Do not forget to explain us how was it! Through Facebook, Twitter and…Why not with a whisp? Courage!
December 4, 2012
- #entrepreneur
- #startup
- #wta
Have you ever felt like you don't realize that your actions are reaching a relevance you could never expect? Felt like the dimension of the reality is overflowing you? That was how we felt through all this experience.
We crossed the Atlantic, from Barcelona to NYC, because we were nominated to the WTA (World Technology Awards) at the category of Marketing and Communications. We thought that we had no chances but at the same that it could be a good experience for us as well as a great oportunity to meet interesting people, so we decided to go.
We arrived at the Big Apple having only one night of hotel booked and without knowing where to sleep on the next night. We couldn't afford the price of one whole week of hotel so the next step was try hard to find a place, preferably a flat, to stay for the rest of the days. Fortunately we met a very nice girl, Jenny, rented us her flat for five days!
Our next challenge was: How were we going to dress for the black tie gala? We had to ask the hotel recepcionist where to rent a tuxedo so she gave us an adress. There we got. A place full of smokings and there we were, taking the sizes of our bodies to put them on for that night.
So, having the dressing and living stuff solved, we could find time to visit the city and to arrange some different meetings with different people while we waited for the gala's day.
Finally and without realizing, we arrived to the day of the World Technology Awards gala. Everything was fantastic, full of people from different countries with very interesting stories and facts, so we spent a really wonderful time there! While the different categories awards were being given, our nerves were increasing by moments. And then…The winner of our category was announced…"OMG, has she said our name"? - We asked ourselves. There were some seconds of spectation and then we realized that Yes! She did! Joan stood up and went to the scenario whithin the incredible happiness of all the team.
Not having enough, on our last day in NYC, we went to Josep Guardiola's house where he congratulated us on winning the prize. Then César, his driver, brought us to the airport!
For sure we'll remember this journey forever, NY is an amazing city wich impressed us very much.
Special thanks to David, Laura and Aida who were our trip advisors in NY and of course Jenny who rented us her flat and joined for some beers.
October 31, 2012
We have introduced a new feature to uWhisp!
- #uwhisp
- #delete
- #features
- #new
Now you can remove the whisps that you are not happy enough with. It's an easy step you can do if you wish!
First of all, you have to access uWhisp and press SIGN IN button, which appears at the top right side of the page.
Once you are inside the uWhisp Intranet, please, go to Whisp Features.
There you will see All your Whisps option, where you can find all the whisps you have already done. At the right of every whisp player, you will see four options you can do, one of them is a delete button and it's the one you can use to erase the ones you don't want to save.
If you press the delete button, your whisps will appear at the Trash Section, where you will see all your deleted whisps.
But, don't panic! Once you have deleted a whisp, you can always recover it! Press Refresh option, that will make your whisp go back to All My Whisps page.
This is the new option! Just press SIGN IN and try it!
October 17, 2012
- #uWhisp
- #Profile Settings
- #Intranet
- #uWhisp account
Do you think your uWhisp account seemed a bit impersonal? One of the features from the new uWhisp is the possibility you have to add a username to your account.
Why a username? A username enables you to be called and recognized the same way that in your other social networks or social profiles. A username also gives you the opportunity to easily identify your whisps and leave your comments on others. It's a question of coherence, if you have a personality, then, does it sound about right to have it at the net too?
That's why our new intranet gives you the chance to do it! It's an easy step that you can follow and enjoy this new feature.
You just have to go to uWhisp and press SIGN IN button, which appears at the top right side of the page. You will see you have two options when you get there.
If you already have an uWhisp account, you just have to insert your e-mail and your password. As you will see, you will appear at the uWhisp Intranet at the Profile Settings. There you have the option to choose your username as you like. Once you have it, you just have to press save changes. You must also know that you can change it at any time you think.
In case you still don't have an uWhisp account, you have to press the SIGN IN button at the start page and there press the 'Don't have an account' button.
You can now decide your username from the very first beginning, insert your e-mail, and your password and you will have it.
Just press SIGN UP and there you go!
October 5, 2012
- #Apple
- #Steve Jobs
- #Android
- #Apple Inc.
- #uWhisp
- #Think different
It's been a year since the Apple's CEO, Steve Jobs, passed away. A year after, Apple makes him a tribute, just as many people. He left us a creative legacy that, besides the diversity of opinions about the brand, has definitely changed technology usability.
Although here in uWhisp, as usual in everywhere, the position and the constant battle between Android and Apple is also present, we all think that mr. Jobs tought us something that is really important in entrepreneurship.
Here you have the text of Apple Inc. advertising campaign advertisement in 1997:
"Here's to the crazy ones. The misfits. The rebels. The troublemakers. The round pegs in the square holes. The ones who see things differently. They're not fond of rules. And they have no respect for the status quo. You can quote them, disagree with them, glorify or vilify them. About the only thing you can't do is ignore them. Because they change things. They push the human race forward. And while some may see them as the crazy ones, we see genius. Because the people who are crazy enough to think they can change the world, are the ones who do." – Apple Inc.
These are lines that show encouragement and inspiration, lines full of hope and willingness that helped us thinking we were going to build something great! It may sound as too optimistic, but, aren't big ideas considered as quite silly at the beginning?
Great ideas doesn't care about age, great ideas appear anywhere, at any time, while having the mind occupied in something you think you can improve it, while searching for the way to do it. Trust in your idea, believe in it and don't think it's silly because it may not although people have this impression at the beginning.
No one ever said that bringing something into live would be an easy task, believe in everything you can do, because it is the power that can help it get to success in the future. Failures are the the way you learn and what gives you the strength to move on and to improve and keep trying.
Easy and simple ideas are normally the successful ones, are the ones which revolutionize the world. Want to have a successful idea? Think about your daily activity! Social networks are conversations, every time more and more personal, here's where uWhisp gets into. Aren't these conversations even easier using the voice? This is where all started, with the need to humanize them.
So, have an idea is not about to think "Why?", it's more about to think Why not?
Let's THINK DIFFERENT!
October 4, 2012
- #intranet
- #share
- #social media
- #social networks
- #uwhisp
The new uWhisp has arrived!
YES! After several months of uWhisp team hard work, we can finally say it totally worth it!
The result? You can now visit our new website and get lost into it!
As you can see, changes are served. We have been working to improve our website usability so communication between us can be easier. You will see a notable change while to surfing the website. Conditions are just the same as before. uWhisp plugin is totally free to install but we have added new plans and propositions.
Remember that registration is required if you want to make your whisps. If you sing in as a registered user, you can get yourself lost into a whole Intranet section. It is the place where you are totally free to manage all your user settings, social settings, your uWhisp features and statistics and, for sure, ask for help if you need any assistance.
Our extended support page will guide you through the main FAQs so you can help yourself easily, or contact us directly.
Couldn't it be better? Easy ways to share our main social networks, Facebook and Twitter, with your friends!
October 4, 2012
- #24h
- #hack
- #uWhisp
- #Yahoo
- #competition
It is often said that opportunities come not to lose them. Opportunities come to stay, or, at least, this is what happened to uWhisp.
The four uWhisp founders, in that moment, UPC students, didn't think twice to the opportunity that was facing them, even without knowing what idea they were going to develop.
The initial idea of what we nowadays know as uWhisp, came from a conversation between friends and few months after, HackU competition organized by Yahoo! gave them the opportunity to make it real in just 24 hours for the first time in Europe. 24 hours of developing, hours of code and caffeine, of euphoria, depression and discussions but, after all, hours full of illusion and teamwork to develop the hack.
The project, that was initially called VoiceU, received great and positive reviews from competition members, other participants and the critics, so VoceU became one of the 3 finalists of the competition, what motivated us to keep on working to make the project a reality. For this reason, HackU can be known as the very first origin of uWhisp.
Who could think that a simple conversation between friends could arrive this far?
The task now is to keep working to make it better!


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Crowded airplanes: USA Today has an article discussing today's crowded airplanes. It's going to get worse. Airbus is offering a configuration for the A380 that has 11 abreast in coach. Boeing says most airlines are now selecting 10 abreast for the 777. Most customers are choosing nine abreast for the 787. Gone are the days when the center seat had good odds of being empty. This is why Bombardier designed its CSeries wit a 19 inch center seat, the widest in the industry.
A350 first flight: Thursday at 10am Toulouse time.
Air France and A350: Several reports indicate Air France will at long last firm up its order for the A350 at the Paris Air Show. It has been held up over maintenance contract issues with Rolls-Royce.