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Have you heard about the holiday gift some American girls could be getting? Emergency contraception!
During Thanksgiving week the American Academy of Pediatrics announced their recommendation that "morning- after" prescriptions be issued to adolescent girls in advance of need, as a matter of routine.
"There's no good reason" to disagree with the recommendation, the San Francisco Chronicle asserts. But there are actually plenty of them.
Besides being deeply insulting to the dignity of adolescents, this approach exposes the reality that when we talk about sex, we all too often put good health and sense aside. "Women's health" routinely assumes promiscuity, whatever the age, despite...

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Senior Lecturer in Computer Information Systems Mark Frydenberg explores how big data, and the new tools being used to manage and analyze it, are flourishing.
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The Computer Information Systems Learning and Technology Sandbox is higlighted for transforming a traditional computer lab into a state-of-the-art facility that allows students to explore course, career, and extracurricular interests supported by today's social, mobile, and collaborative technologies.
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Senior Lecturer of Computer Information Systems Mark Frydenberg discussess how to utilize smartphones as a powerful teaching and learning tool.
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Campus Technology chatted with CIS Senior Lecturer Mark Frydenberg on the opening of the new CIS Sandbox, a state-of-the-art technology learning center, at Bentley.
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"Now I realize I need to create a binder on any procedure that we do throughout the farm," he says. "We want to make sure it's done the same every time, regardless of who is doing it at the time."
Eric Hillan of Ladysmith, Wis., also went through the FARM program. His take-away from the experience concurs with Reid's.
"We have a lot of information at our fingertips, but it's not always organized like it should be," Hillan says. "(It) made us more aware of organizing information so that non-owners can access that information in an emergency."
It's useful not only in an emergency, but also when training new employees, Hillan says.
The evaluation process also made Hillan rethink how they do certain things on the farm, like animal handling and using the concepts of point of balance and flight zone to move animals.
"If you've done things a certain way, there might be a better way to do it," he says.
Get more out of your consultants
Karen Jordan, a veterinarian in central North Carolina, has gone through training to be an evaluator for the FARM program. Even though she helped develop the FARM documents, the training gave her an even deeper understanding of the program and she hopes that will benefit her clients.
"To me, we're kind of doing those evaluations every time we're on the farm," Jordan says.
Being able to use the results of an informal or formal evaluation to help clients make management decisions and develop protocols is a big reason why she did the training… "just so I could be another asset, or another tool for my clients," Jordan says.
There are two types of dairy welfare programs — on-farm welfare assessments and on-farm welfare audits. They are similar, yet different.
An assessment or evaluation can be done by anyone, certified or not, explains Jim Reynolds, veterinarian and professor of bovine medicine and animal welfare at Western University College of Veterinary Medicine in Pomona, Calif. Results of an evaluation provide an opportunity for education and discussion about the welfare of animals on your farm.
"Welfare assessments are very powerful tools for farmers and veterinarians to determine what is going well on farm and what could be improved," Reynolds says.
An audit, on the other hand, determines whether a farm is meeting specific animal welfare standards or not. It is not an educational tool, per se, but rather a way to determine if management is meeting animal welfare targets or goals. Operations that pass an audit become certified.
Here is an alphabetical list of some dairy welfare programs that exist in the United States:


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New Zealand may reverse its stance on GM foods
The debate of whether New Zealand should grow genetically modified crops could be shifting away from the anti-GM stance the country has been in for the past few years.
Gone are the massive protests against the consideration of using GM crops.
Federated Farmers vice president William Rolleston, Ph.D., once said "forbidding the use of genetically modified (GM) products is a crime against humanity."
Rolleston told attendees at a Chamber of Commerce event last week that although the public protesting has decreased and public attitudes seem to have changed, all research, development, importation and laws regarding GM crops have remained in the past.
"Public attitudes have changed," he told the Nelson Mail. "The community isn't so opposed to it [GM]. I'm not saying they want it as a whole, but there's been a bit of change in the last 10 years. I'm not pro or anti-GM, but we need to have access to all the scientific tools available, and GM is part of that."
Rolleston is also the Science and Innovation Ministry Board chairman and a member of the Science Board. He warned that New Zealand risked falling behind in agriculture if it did not consider the use of GM crops. He stressed that the government needs to invest in more research and technology to improve the country's food value and production against decreasing land use.
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Is this a joke? I think you will find the majority of New Zealanders will not want to consume GMO foods. There is enough evidence to state that GMOs affects your health and makes farmers dependent on the suppliers of the seeds. If companies like Monsanto thinks it can start business in NZ - it will have a fight on its hands. Seriously a company that deals in chemicals supplying food!!
It is no joke!!! The people of New Zealand realize that to feed a growing population on less land, with less water, and to do it in a manner that is safer for the environment, they need to plant GMO crops.
Is this a joke? I think you will find the majority of New Zealanders will not want to consume GMO foods. There is enough evidence to state that GMOs affects your health and makes farmers dependent on the suppliers of the seeds. If companies like Monsanto thinks it can start business in NZ - it will have a fight on its hands. Seriously a company that deals in chemicals supplying food!!
It is no joke!!!! New Zealand finally realizes that to feed a growing population, on less land, with less water, and in a manner that is safer for the environment, they need to utilize GMO crops. GMO's allow farmers to produce higher yields, with less crop protection products, on more marginal land. "Seriously a company that deals in chemicals supplying food!!" To imply that the food is somehow manufactured at a chemical plant is irrational and a scare tactic. Monsanto provides research and technology to seed companies that then incorporate that technology into the crops to provide natural resistance to insects and other pests. This technology allows for less crop protection products to be applied on the crop.
GMO foods will provide many benefits: Pesticide free food: If crops can be made more resistant to pest outbreaks, it would reduce the use of pesticides on crops, and it is already happening. Farmers are growing maize, cotton and potatoes that no longer have to be sprayed with the bacterial insecticide Bacillus thuringiensi More nutritious staple foods: By inserting genes into crops such as rice and wheat, we can increase their nutritional value. For example, genes responsible for producing vitamins and healthy omega 3 can be inserted into plants. More food from less land: Improved productivity from GMOs might mean that farmers in the next century won't have to bring so much marginal land into cultivation.
Pesticide Free? The last thing you want is to introduce the devil Monsanto or the poison that is GMO crops to NZ. We are fighting now to try to just LABEL our products with "GMO-Inside" and are being fought with much opposition because General Mills, Monsanto and Pepsi (for example) know that there will be a huge loss in sales. Monsanto spent 47mil to stop that bill from passing in California last election. Over 150 countries in the EU label their products for GMOs. They are found to cause shorter life span, reproductive harm, gastrointestinal harm, and immune diseases, along with food allergies and chronic illness from comsumption of eating the soy, canola, sugar and our main one in the US, CORN. High fructose corn syrup and corn feed fed to animals is everywhere in the US, you do NOT want to see this in NZ. Keep NZ natural. Monsanto genetically splits their seeds and puts a gene that is resistant to round-up in it. This gene has been known to cause toxic level in the body when digested. So, the farmers then spray the farms with their herbicides, and the GMO crops don't die. But, now the pests and weeds are becoming resistant to herbicide just like antibiotics, and they have to use something stronger 2,4-D, which is 50% of Agent Orange. Is this what you want to see happen in your country? Almost 15 years of eating this food and I now have food allergies and immune disorders. I would like to move to NZ someday. Keep your beautiful country organic. :)
If GMO crops are introduced this is what will happen... 1. Chemical use will increase. 2. Nutrition will decrease. 3. GMO plants will become weeds and will be in the environment permanently. 4. It will become impossable to produce organic honey. 5. Disease in animals and humans will increase. 6. chemical resistance will become common in the weeds that are the target for the chemicals. That's just the begining.
Read the unbiased science (not Monsanto Sponsored) read the farmers stories, look at what has happened to Indian farmers, and then tell us you actually believe what you wrote. Time to take your head out of the sand.
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Tough glamour has never looked so good. With sharp lines and a graphic silhouette, this porcelain studded vase is given added dimension with its unglazed exterior. It's the perfect size for an entryway console or as a centerpiece at a glam dinner party.
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Discussion Zone For Rv Park Owners Or Operators
Discussion Zone For Rv Park Owners Or Operators
Dec 24 2011, 11:16 AM
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From: Concan, TX
Member No.: 12168
Hello all,
A previous post suggested a topic on this site for input from RV park owners only, and a moderator suggested to me that we try it. So here goes.
To get the ball rolling: I retired from the U.S. Department of Agriculture in 1998, and our family decided to build an RV Park on property that had been in our family since 1900. We began construction immediately and opened 3 years later on March 1, 2001 Since we had been RVers for about 25 years, we thought that would be no problem. We learned very fast that we didn't know near as much as we thought we did about building, owning and/or operating an RV Park. However, since we opened, we have learned a great deal, and it has been a great experience, although not always totally smooth sailing.
We have met thousands of new friends and few people that we wish we had never met. 98% or more of our visitors are absolute delights to deal with. In my opinion, our challenge as owners is not to allow our experience with the other 2% affect how we deal with the 98%. It is very easy as an owner to sit down and draw up 4 pages of rules because of the problems we have had with the 2%ers, but I try to consider how every rule or policy might impact the other 98%, who would cause no problems even if we had NO RULES..
That is my start to this topic. We encourage input from other park owners, operators or employees on any subject regarding owning or operating a park. We also welcome input from those of you that are not owners or operators if you have pertinent discussion or questions to add. This topic is not meant to closed to any discussions around operating a park; my comments above are just to start the discussions.
Thanks and Merry Christmas to all,


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Tried a couple gobble calls and he cut me off both times, then got really fired up; finally he wandered off and the one I shot above started coming in.
Soon after the hens the first jake showed up, he didn't stay long; right after he left the secong jake that I heard on the roost came in from the same direction. He stayed for over an hour gobbling at everything.
Hen Fight
May 4th was a busy morning, had two hens run in and attack my DSD upright hen right off the roost at 5:40am; by the time I could start filming they were going at each other.
Hen Fight
2 Jakes Up Close
Got more edited and uploaded, here's some video of 2 jakes I passed on, they were really close. They didn't want to gobble, finally got one as they were leaving even with a squeaking call. The next day birds were gobbling at everything.
2 Jakes Up Close
That was sarcasm, not really expecting it to be easy. No guns for me, going to KS for archery season(then north to SD); I like to hunt, maybe I will kill something, but the success of the trip doesn't depend on it.
Originally Posted by CaptJJ
Do you feel better about yourself now?
Going to KS soon, heard the birds are real easy out there; of course I'll only take my bow and will be hunting public land, no lease.
Better bring the shotgun, went up there last year, thinking it was gonna be easy , turned out the birds had lots of previous pressure and were scared half to death . Killed one on my last day.
Originally Posted by dzsmith
talk about some easy turkey hunting .....
Do you feel better about yourself now?
Going to KS soon, heard the birds are real easy out there; of course I'll only take my bow and will be hunting public land, no lease.
Congrats though, I'm gonna take one with a bow one day
talk about some easy turkey hunting .....
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This blend of Grenache, Syrah, Carignan and Cinsault grapes has produced a typical Rhône Valley style. This is a richly fruity and supple wine, ruby-purple colored, with aromas of cassis and herbs, flavors of plum and blackberry on the palate.
Jean Pierre Perrin established La Vieille Ferme over 35 years
ago, when he chose to produce an inexpensive, straightforward
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to those planted at the family's Chateau de Beaucastel, in a
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in France, a...Read More About La Vieille Ferme
Other appellations of the Rhône include: in the North – St-Péray, Chateau Grillet; in the South – Lirac, Côtes du Ventoux, Côtes du Tricastin, Rasteau
The Rhone region of France has a delightful selection of red varieties. There are 22 grapes allowed in the Rhone AOC, about half of them red. Most of these varieties are used as secondary blending partners, often comprising less than 10% of the blend. The primary red players of Rhone blends are Syrah, Grenache and Mourvedre. Most wines from the Southern Rhone use Grenache as their...Read More About Rhone Red Blends
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Now that you have found the perfect gift, present it in an extraordinary way! 250 Yards Iridescent Curling Ribbon is the simple way to dress up your gift bag or gift wrap in an instant! Or, attach this curling ribbon to your helium balloon bouquets for a beautiful way to tie down your balloons!
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This Sonoma Coast Pinot Noir shows the balance and intensity of cool climate fruit, with aromas of red raspberry, blackberry, anise, cola, and cinnamon. The bright cherry, raspberry flavors and balanced acid meld with subtle earthiness and finish with black cherry and clove.
Since 1979, La Crema Winery has been a pioneer in producing Burgundian varietals from the cool Sonoma coast. They handcraft their wine, one barrel at a time, at their family-owned estate located in the Russian River Valley. Balance, finesse and great fruit intensity come through in every glass of La Crema wine.
La Crema's location in the Russian River Valley is ideal for...Read More About La Crema
Twice as large as Napa in size, Sonoma County only makes about a half the amount of wine as her northeasterly neighbor. But Sonoma, with her size, is able to vouch for more diversity within her borders, including sub-AVAs that are climatically varied. The atmosphere of Sonoma is decidedly laid back and down home country style. But in wines, they are keeping up with the...Read More About Sonoma County
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You're pretty much used to the same monotone crowd you see every time you get together with other Duke Blue Devils fans: the guy that always wears that cheap tee, that other obnoxious guy that dabs some paint on his face and calls himself a fan, the dude with that ragged cap and those countless other bandwagoners. Let them all know how a true fan pays homage to the best NCAA team by showing up to the next get-together in this Big League full button nylon satin jacket and get ready to bask in their envy. Featuring a tackle twill school name arched across the chest, a huge tackle twill Blue Devils logo on the back, another logo embroidered on the right sleeve, contrast-colored panels and stripes, and multiple pockets, this full button jacket will let you sport your team spirit on the outside so everyone knows you've got super Duke style!
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Cooking is a serious and competitive business and professional cooking schools can have the air of military camps where fear and strict order dominate. Nothing wrong with that in the world of celebrity chefs, fame and Michelin stars.
But for the rest of us, cooking is either a fun and enjoyable creative endeavour or a boring daily necessity best avoided at all costs.
Many consumer-facing cooking schools, sensing a growing market niche, are offering relaxed, fun classes in cool surroundings that don't intimidate the participants.
The all-female Japanese ABC Cooking Studio has more than 125 casual cooking studios in Japan, Hong Kong and China.
High-stakes chefs train elsewhere, but ordinary women who love sophisticated cooking in a happy, relaxed atmosphere flock to ABC whose studios draw more than 250,000 participants per year.
Their latest location, in Huangpu, Shanghai, China, is a new take on their already relaxed approach to cooking. Designed by Prism Design under the direction of Reiji Kobayashi, the new studio is all white, soft and friendly.
Black ceilings, light wood accents and white main features keep the studio's ambiance clean and professional, avoiding the all-so-common trap of too cute that would have opened up with the introduction of pink, baby blue or yellow.
You can relax now and forget all of your bad memories (should you have any…) of drab and dreary home economics classes because the newest cooking schools are cool.
It is true that The Culinary Art School in Tijuana, Mexico is not of the high-school variety – it is for serious chefs with high aspirations – but it oozes a new, cool confidence that could potentially turn even the most nonchalant teenager into a passionate chef.
The elegant use of wood is the key attribute in The Culinary Art School. Its new building was designed by San Diego, California-based Jorge Gracia Arquitecto whose founder, Jorge Gracia, was born in Tijuana in 1973.
The entire school complex carries an air of strict order, almost an ascetic solemnity. If you didn't notice the stoves or wine racks, you could mistake this for a place of religious study.
And, passionate chefs certainly express a fervour for food, ingredients and cooking that could be likened to religious zeal. It is easy to imagine how the colours, textures and aromas of various ingredients stand out in this kind of environment. It is like a stage for culinary creation or like a frame for gastronomic artwork.
Also in the category of cool cooking schools is the Sydney Seafood School established in 1989 and completely refurbished for its 20th anniversary. It conducts cooking classes for all skill levels and draws more than 12,000 students annually.
Words such as handsome and sexy come to mind when you look at this space, the creative work of Dreamtime Australia Design, based in Sydney, Australia.
Some time ago, we have featured Dreamtime-designed Churchill Butcher Shop in Sydney.
In Sydney Seafood School, a tactile intrigue, and a contrast between serious study and serious fun, are evident in every space. The school's entry wall is a honeycombed sandstone creation by sculptor Michael Purdy.
The dark and impressive hands-on kitchen looks formidable with lots of shiny stainless steel and glass, but its gravity is lightened by chalkboard walls with "fish graffiti" as art. The cool auditorium's walls are lined with Icelandic fish leather. In the dining room, the harbour view competes for attention with a row of fun fishnet chandeliers and their more than 6,000 little globes. Where do we sign up? Tuija Seipell
Blame us, Norwegian designers and/or their possible dislike of communication, or a slight language barrier, but Norwegian design is not often seen in design media.
We would love to change that and we are currently liking the award-winning work of Oslo-based Inne Design's Interior Architect Vigdis A. Bergh.
We noticed her work with hair salon and spa INCH whose owner Kirstin Arnesen is clearly onto something. Her little unisex emporium for the balance of body and mind has been gradually growing in Oslo.
We love the design features Inne Design brought to the first store. The eclectic mix of custom-furnishings and individual finds from flea markets and antique stores creates a fun and interesting environment. Also worthy of mention is the ocreative repurposing of such simple pieces as the retro round tables fitted with mirrors that can be removed should they be needed for serving drinks or buffet food at events held in the space.
We like the flexibility, the balance between the feminine and the masculine, and the raw and funky concrete flooring and street art contrasted with velvety plush seating and classic pieces.
Another project worth a note by the same design team is Melkerampa.- Tuija Seipell.
Entering the Hair Do hair salon in Chiba, Japan, is a surprising experience. No pink or frilly fake-spa softness, nor overly stark funky or shiny hair salon set-ups, just cool balance.
In this new, two-story building, with the upper-floor interior made to look like an old loft, there's an overall sense of light and space and breathing room – our definite favorites.
Add to that the monochromatic wood-tone paneling and unpretentious furnishings, and we have a setting with real composure.
What makes this salon even more attractive, is the two-story glass wall that gives the clients something additional to look at than just themselves, and adds natural light as one of the main design components.
Located at the Chiba monorail station, the salon also adds some visual interest to the commuters' daily routine.
The total area of the high-volume salon is 106 square meters (1,141 sq.ft). The architect and designer of the salon is the 36 year-old Ryo Matsui whose retail, office and residential work often includes wood paneling, monochromatic interiors and rounded edges. - Tuija Seipell
Photographs: Daici Ano
Wood is both universal and unique. No other material is as deeply embedded in the history, culture and life of humans worldwide as wood, yet every single piece of wood is unique.
The color tone, texture, durability, flexibility and even sound qualities of different tree species have puzzled and challenged artists, architects, designers, builders and artisans for thousands of years.
Still today, nothing matches wood in versatility or beauty, so it is great to see how today's designers and architects continue to face the challenge of wood, and use it creatively to interpret sleek, modern designs.
They use wood to meet their current needs and desires for which wood is ideally suited. People seek calm surroundings, simplicity and minimalism to soothe their frayed nerves and to counter the constant visual overload they face. Wood's warmth and natural beauty works wonders for creating a sense of balance and calm.
People also look for sustainable alternatives, eco-friendly options, greener solutions. When harvested, managed and used sustainably, forests are still the source of the greatest material on earth.
We especially love the influence of Scandinavian and Japanese traditions that we can detect in today's wood architecture and design. Minimalist, functional, beautiful, and light in both color and weight.
Scandinavian building and design traditions are based solidly on the use of wood. Finnish modernist master, architect Alvar Aalto, stunned the world with Living Wood, his design for the Finnish Pavilion for the Paris World Exposition in 1937. In the pavilion, he combined both traditional and modern architecture and showcased his functionalist design sensibilities. It was considered one of the boldest and most innovative pavilions of the Expo.
Earlier, Aalto's exploration of the limits of bent wood and mass production had resulted in the Paimio chair (1931) and other furniture classics, and had a permanent impact on how furniture looks even today. Aalto's work influenced many other modernist masters including Charles and Ray Eames and Eero Saarinen.
The use of wood in Japanese architecture and design is characterized by austere construction methods, the lightness of materials, the connectedness between indoors and outdoors, and the way in which buildings merge with their surroundings.
With hardly any furniture used inside, Japanese master craftsmen were able to focus their skills on the buildings themselves, on skilful joining of sections without nails, and on revealing, rather than covering or adorning, the original texture and tone of the wood.
Wood as a material has held a charmed place in architecture and design for both its simplicity and complexity. It lends itself to imposing, bulky structures, yet also yields to delicate, undulating forms that seem lacy and transparent.
We love this lightness and elegance, the play of light and shadow, the countless tones of color that can be achieved with skilful use of wood both structurally and decoratively.
In more and more residential projects, both big and small, architects and designers are finding new, creative ways to reveal and highlight the beauty and versatility of wood. They manage to create structures that appear current and cool, yet also exude a classic, timeless elegance.
Every day, we come across images of fantastic single-use residences, recreational cottages, furniture, decks and patios, where the qualities of wood are perfectly matched with the users' needs and the requirements of the surroundings as well.
In retail and hospitality, wood is also making an impact. We love the blocky, clean look of the Aesop stores. At the other end of the spectrum a good example is the lightness and playfulness achieved in RDAI Architects' use of wood-slat "huts" as departments in the Paris Hermès store built inside an old hotel swimming pool.
In not just eco-lodges, but also in luxury resorts, spas and hotels, wood is becoming the material of choice. As guests are looking for a retreat, a sense of being back in nature, a quilt-free, tranquil vacation, resorts are responding with wood-frame structures, wood interiors and sustainable solutions that also look fabulous.
Wood is not trendy yet it is incredibly cool. It is a demanding, noble, ancient, living material that we have the privilege to use and enjoy. In wood, the architect, designer and builder face the exhilarating challenge of the sculptor — to reveal the character of the specific species, the individual tree. And we, the viewers and users of their work, have the opportunity to discover it for ourselves. We are looking forward to more. - Tuija Seipell.
At TCH, we are so obsessed with wood that we even created Treelife, an event to showcase the most innovate work using wood in the design of Treehouses.
We became obsessed with inflatables ever since we created the Mini Inflatables. The reaction they generated told us that we were on to something – we were not the only ones crazy about them.
We wanted to see more, do more and create more of them, and as always, we wanted to see what ideas others could come up with. So we launched a competition and asked for submissions.
Tons of suggestions came in, one more imaginative than the other. But to us, many of them were too complicated and cumbersome, trying a bit too hard.
But finally, we can reveal the winning design. It is a masterpiece in minimalism and function created by Pablo Crespo Pita from Spain.
Pablo's CHAT inflatable is a series of three models with unlimited ways to link and enjoy them. We love the flexibility, practicality and the juicy colors.
For two weeks only, you can now purchase the CHAT Inflatable from here.
Pablo's other entry and our favorite is Air Couture below
Should you be so lucky as to be asked to design a Film Museum, how would you feel? Most likely, overwhelmed. The many juicy aspects of the dream factory of film business make one's head spin! The technology – from the first scratchy silent films to today's 4D experiences. The genres – from drama and documentaries, to sci-fi and animated movies. And the intrigue and mystery of film as propaganda tool and promotional vehicle. The stars and the drama of their lives online and off. The various awards, the gowns and the glitter. Even the people behind the movie cameras – the directors, the movie moguls and the critics – all seem to carry an extra aura of glamour and fascination. Add to that the sets, the locations, the props, the car chases, cliff-hangers, fantasy worlds and the historical epics created and recreated through film. Indeed, no lack of material.
When Tilman Thürmer the German-born architect and founder of Coordination Asia (that we have covered before), was selected as the Art Director of the Shanghai Film Museum, he had "film" and "Shanghai" as his directives. No more, no less.
The Shanghai Film Museum, opened on June 17 and currently hosting screenings for the nine-day 16th International Shanghai Film Festival, is therefore a highly commendable feat in its minimalist yet immersive approach.
It's goal is to celebrate and introduce to visitors the past and future of Shanghai's involvement as the centre of Chinese film. The 15,000 square-meter, four-storey building is located in a former film studio in downtown Xujiahui.
The new museum involves more than 70 interactive installations and 3,000 historic exhibits. The visitors can ad-lib for famous Chinese films in a real sound studio, walk the red carpet, or Carpet of Light, or learn about animation, post-production, sound and live broadcasting in fully equipped studios.
Thürmer chose light and shadow, black and white, as the main themes, with grays and metallic accents referring to the silver screen, the film equipment and the glittering awards.
We especially love Thürmer's involvement in the other aspects of the customer experience as well, not just the design of the actual space and exhibits. Too often this is all left to the last minute and not considered important. Yet the visitor interacts with people and with the entire experience, not just the walls and "props."
Thürmer's role as consultant and art director was extended to the communication design and operations of the museum. He created a visual identity and a graphic design concept, and consulted the museum on selecting and training the right team.
"The opening of the new museum is the start of a longer development process," Thürmer says. "The coming year will be about professionalizing operations, visitor services and management. To me, this museum can be considered a success when it stimulates a new generation to identify with Shanghai Film. I will be satisfied when I see young people leaving the museum inspired, thinking: 'The Shanghai film industry, that's what I want to dedicate my future to.'"
We love this kind of thinking! -Tuija Seipell.
The Cool House, the first ever pop-up concept created and curated by The Cool Hunter (TCH), was an unprecedented run-away success at Pacific Bondi Beach(10 days), Sydney, Australia and at Rockeby Studios, Melbourne (4 days).
Close to 10,000 people attended both events. Media attention, both online and off, and the overall reaction of the public – both in person and online – was overwhelmingly positive and enthusiastic.
To take advantage of the momentum and to realize the incredible HOUSE potential of The Cool HOUSE concept, TCH will now take this concept to the next level.
TCH will create a temporary pre-fab house, designed by an American architect and an American interior designer – selected though an invited architecture competition – and located in yet-to-be-determined spot in New York City.
The house will be open for 2/3 months and celebrate a selection of items and their designers. The space will be personally curated by TCH, and include the most desirable and most covetable furniture and designer accessories for the home including fashion.
New global designer destination:
The Cool House will create an exciting new designer "destination" and draw attention to American architecture and design.
The global media attention for this exclusive concept will be unprecedented in part due to the unequalled reach of TheCoolHunter.net blog of more than 2 million monthly readers plus other social media outlets (Instagram 240,000 followers, twitter 294,000 followers, plus 210,000 readers-strong newsletter subscribers. The partners involved in this concept will together reap the benefits of their collective marketing power.
For, developers, brands and marketing opportunities, contact us here.
The era of romantic letter mail is all but over, yet all of us still need a letterbox, a mail box, a mail slot... a something where our daily hard- copy mail, and even an occasional long-distance post card from our globe-trotting friends, can be delivered.
But what if we don't want just "something"? What if we want a stylish, cool, fun, "look-at-me!" mail box that matches our stylistic tastes? Try to find a mail box that is anything other than supremely ugly and you will come up with nothing.
The concept of Koo Koo was developed by Bill Playso who saw the glaring need for a stylish and cool letterbox. he invited industrial designerJustin Hutchinson to help bring the concept to life. the result of Koo Koo letterbox by Playso. Designed and manufactured in Melbourne, Australia
Koo Koo is a stylized bird-shaped letterbox that does not take itself too seriously, yet it has serious curb appeal. It is a conversation piece outdoors and in. Expect to see Koo Koo indoors as often as outdoors. Maybe for internal mail in the office? A suggestion box for your customers? And even the box in which Koo Koo is shipped and displayed is a designer creation in itself. Expect the shipping box to live a long life as well, as a storage box that does not have to hide.
Great design moves people, conveys feelings, evokes a reaction, triggers memories, delights, goes against convention, breaks new ground and surprises in a positive sense.
Packaging designed by Fernando Volken Togni.
Zinc powder-coated metal body, compact laminate magnetic side panels.
Base model is A$330 and A$420 for the optional compact wood laminate side magnetic panels.
Mention TCH for free international shipping
As much as we love temporary stunts, happenings, art installations and large-scale sculpture in the urban space, we want more.
We are on a quest for truly transformed urban spaces. We are looking for instances where a council, city, town, municipality has taken the initiative, come up with the funds and actually transformed a mediocre, unused, ugly space into an inviting and fun public environment.
The spectacular reincarnation of High Line in New York from an impossibility to a cool urban environment comes to mind. Or the transformation of an ugly view-blocking concrete barricade between skyscrapers and beach to a colorful seaside promenade at Paseo Marítimo de la Playa Poniente in Benidorm, Spain.
Or the 324 meter-long meandering bench (world's longest, apparently) by Studio Weave on the seafront at Littlehampton in the UK. It is not just a bench, it is an experience and an environment.
Or Copenhagen's Skuperkilen neighborhood, where in a decidedly urban and straight-forwardly artificial way the designers and planners at Topotek1, Bjarke Ingels Group and Superflex invaded the entire available space to create a delightful expression of the various cultures and backgrounds represented by the area's residents. Superkilen received the Institute Honor Awards for Regional and Urban Design by the National AIA Awards 2013.
We need more councils that have the vision and passion to do these things. We need people to demand and rally for them, and we need visionary designers, architects, planners and artists to design and propose and speak for them. Let's just do it!.
Should anyone need an excuse to travel to Naples, we can offer the perfect one: Go there to explore Metro Napoli's Art Stations. (That's subway or tube stations for the rest of us.) The Art Stations program has been going on for some time with artists, designers and architects, including, Alessandro Mendini, Anish Kapoor, Gae Aulenti Jannis Kounellis, Karim Rashid, Michelangelo Pistoletto and Sol LeWitt contributing.
What drew our attention is the 13th Art Station of the Naples Metro system, the Toledo Metro Station, that opened finally after many delays in September 2012, during the European Week of Sustainable Mobility. It was designed by the Spanish firm of architect Oscar Tusquets Blanca.
The station is on Via Toledo (Via Roma), one of the main shopping streets in Naples. A second entrance to the Toledo Station will open in February 2013 in the Spanish Quarter, Quartieri Spagnoli. Oscar Blanca also designed the public squares above the two metro entrances.
The Toledo station is one of the deepest in the line at 50 meters, and it is themed around water and light. The art of the station, curated by art critic and former Venice Biennale director, Achille Bonito Oliva, includes two mosaics by the South African artist, William Kentridge, as well as Light Panels Robert Wilson and works by Francesco Clemente, Ilya and Emilia Kabakov, Shirin Nehsat and Oliviero Toscani.
We especially love the deep, blue, sparkling crater that connects the ground level with the great lobby 38 meters below. No wonder that The Daily Telegraph included the Toledo Station on its Europe's Most Impressive Underground Railway Stations list. - Tuija Seipell
See also:
Metro Station Drassanes, Barcelona


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You are a die-hard Broncos fan – even if the weather conditions call for a freeze! When the temperature drops, make sure you are bundled up and lookin' good for your team with the Wampatuck string knit beanie from '47 Brand! It features a woven snowflake and line pattern, an embroidered Denver Broncos logo patch on the front, and tassels at the ear flaps and top. You will look and feel comfortable while you cheer the Broncos on to another great victory!
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Wolfgang's Vault holds a rare collection of vintage Peter Gabriel concert tickets - the original tickets used by concert goers to attend a Peter Gabriel show. Many of the tickets in the collection are smaller versions of the fine art vintage posters created to advertize these shows. Whether you were there, or wish you had been there, a vintage Peter Gabriel concert ticket is an historic memento and terrific rock souvenir to treasure.


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Andy Murray vs Novak Djokovic, Friday,
Time - 6:30pm GMT
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Murray battles past feisty Berankis
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Murray battles past feisty Berankis
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World No 1
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Murray battles past feisty Berankis
« on: January 19, 2013, 07:05 AM »
Andy Murray booked himself a place in the last sixteen of the Australian Open with a 6-3, 6-4, 7-5 victory over his spirited Lithuanian opponent after two hours and 12 minutes on Rod Laver arena.
It was a clinical serving display from the Brit, who at times struggled to assert himself against his young counterpart. After a slow start Berankis started to show some of his shot-making prowess, but some clutch play from Murray saw him fight back from a second set blip to seal a hard fought win, aided by 13 aces and numerous unreturnable serves.
The Lithuanian showed signs of intent right from the start, slamming home the first point of the match with an emphatic forehand volley. But Murray's serve has been on song throughout the tournament and it came to the fore again to avert any early danger, before a series of loose errors from the lower ranked player saw the third seed secure the early break.
Berankis was beginning to loosen up, and after finally getting on the board in the fourth game he launched an assault on the Murray serve. A sizzling backhand winner helped him to two break back points, but some clutch play saw the Brit save both of them and two further break points, before serving his way to a 4-1 lead.
Read more (349 words)
More clinical play from the US Open champion saw him open up a 5-1 lead, but the world number 110 blew hot once again and managed to break back as another backhand slice from Murray flew into the net. The Brit eventually sealed the set 6-3 with some clutch serving, having to save two more break points after more unforced errors.
Berankis was looking a lot more confident now and it was he who was playing the more aggressive tennis, looking to take the game to the Brit. Murray was really struggling to assert himself on the rallies and although the serve relieved the danger in the first couple of games, Berankis eventually sealed the break in the sixth game of the set.
But that appeared to be all that was required to kick start Murray into action, breaking straight back with an exquisite lob before levelling the set with his ninth ace of the match.
Now it was Berankis that was playing the more erratic tennis and the Scot took full advantage, breaking the Lithuanian for the second time in succession on his fourth break point. And a resurgent Murray made it four games in a row to open up a two set lead.
The Olympic champion was beginning to relax, and he broke again in the third game after successive winners off both wings. But Berankis wasn't about go away without a fight, and Murray had to fend off another break point at 3-2 before the serve once again came to the rescue.
Just when it seemed the match was done and dusted, Berankis managed to break back. An emphatic return winner put him 0-30 up and a couple of loose errors from the third seed allowed Berankis to level the set. But Murray's response was immediate, quickly regaining the lead and this time there was no mistake, sealing his place in the last 16 with another big serve that the Lithuanian could only parry into the net.
In the fourth round Murray will face the 14th seed Gilles Simon, who saw off his French counterpart Gael Monfils 8-6 in the fifth set after nearly five hours on court.
[ Last edit by TheMadHatter January 19, 2013, 02:05 PM ]
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Re: Murray battles past feisty Berankis
« Reply #1 on: January 19, 2013, 07:59 AM »
Well written report. Good to see that Andy won in straight sets, despite not hitting the ball cleanly, always a match like this somewhere in the tournament, so that's behind him. See that Del Po and Cilic both out, that opens the draw. Hope those people who gave Andy a hard time when Andy lost to Chardy last year have taken note, that when he is on song he is a difficult man to beat.
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Re: Murray battles past feisty Berankis
« Reply #2 on: January 19, 2013, 08:06 AM »
When I saw the headline, I thought it was a four setter or five setter.....but am quite happy with the score line.
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Re: Murray battles past feisty Berankis
« Reply #3 on: January 19, 2013, 08:11 AM »
Thanks for such a quick and very good report Luke. I was a bit disappointed with Andy's overall performance, apart from his serve, especially after the Haase and Sousa matches, but Berankis on the whole impressed. If he can stay injury free now I think he could be a player to watch out for. Still, a win is a win, and Andy showed himself to be the champion he is by digging himself out of trouble. Also his third consecutive 3-setter will be conserving valuable energy.
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Re: Murray battles past feisty Berankis
« Reply #4 on: January 19, 2013, 08:44 AM »
Average performance saved by some clutch serving. Murray is going to have to raise his level significantly if he's going to make an impact next week.
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A counter puncher like Andy always fights back.
Re: Murray battles past feisty Berankis
« Reply #5 on: January 19, 2013, 09:43 AM »
andy rarely had to go to the limits and subconsciously he knew that. an ugly win is still a win.
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Re: Murray battles past feisty Berankis
« Reply #6 on: January 19, 2013, 09:51 AM »
I hope this match will wake Andy up and spur him on to better form for the second week. Again it was his serve that faltered and almost allowed Berankis to win the second set. Andy was lucky to come through in 3.
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Re: Murray battles past feisty Berankis
« Reply #7 on: January 19, 2013, 10:07 AM »
Good report Luke. And as It has been said a win is still a win - ugly or not.
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Re: Murray battles past feisty Berankis
« Reply #8 on: January 19, 2013, 10:28 AM »
Quote from: benniebone on January 19, 2013, 09:51 AM
I hope this match will wake Andy up and spur him on to better form for the second week. Again it was his serve that faltered and almost allowed Berankis to win the second set. Andy was lucky to come through in 3.
I beg your pardon it was his serve that saved him, as all the commentators pointed out. Andy himself said his timing was out and when he practised yesterday it was out as well.
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Re: Murray battles past feisty Berankis
« Reply #9 on: January 19, 2013, 11:03 AM »
I like the report, so thanks for that!
Quote from: boogers on January 19, 2013, 08:44 AM
Average performance saved by some clutch serving. Murray is going to have to raise his level significantly if he's going to make an impact next week.
I agree he was average at times and he wont win the SF should he play that way. He should beat Simon as H2Hs favour Andy, statistically.
There again Andy was well aware of where he needs to improve, as he clearly stated in the Courier interview, admitted poor timing etc. However, 3 straight is 3 straight, nobody can deny!
Murray is always very asked probing questions (some impertinent) about his fitness, game performance, coach and team, but I dont hear other players getting questioned to the same detailed degree. He always answers honestly and openly, far more that I would expect him to. Anyone agree or, am I too defensive on Andys part?
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Re: Murray battles past feisty Berankis
« Reply #10 on: January 19, 2013, 12:00 PM »
Cheers for the report.
Only saw last set.
A win is a win
and done and dusted in 3 is a bonus. Am wondering if Andy is suffering from too many heat-of-the-day matches
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Re: Murray battles past feisty Berankis
« Reply #11 on: January 19, 2013, 12:38 PM »
Andy did what he had to do to get the win. Hopefully he'll pick up his performance in the 2nd week. You can't win a slam in the first week, only lose it as they say.
Simon and Monfils is beating each other into the ground right now so hopefully Andy can have an easier passage into the QF.
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Re: Murray battles past feisty Berankis
« Reply #12 on: January 19, 2013, 03:02 PM »
Andy did what he has needed to do all week, i.e. win as quickly and efficiently as possible. In my book, as he won in straights in just over two hours, he has got the job done so far.
It's good that Berankis pushed a bit. Andy essentially cruised through his first couple of rounds and so this will sharpen him up nicely ahead of next week.
I think we need to get some perspective too. Andy did not look like losing this match, ever, at any point. He responded to threats appropriately. He got the job done in three sets too, which will save him valuable energy for when the fun really starts next week.
Andy's second serve was the thing the comms kept on about during the match, but his first serve helped no end. Either way, he won. That's all that matters. We can worry about the quarters or the semi's etc, when Andy gets there. When, not if.
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Re: Murray battles past feisty Berankis
« Reply #13 on: January 19, 2013, 04:00 PM »
Thanks for the report! Andy said himself that his timing was out in practice and it was out during the match. Can't be spot on every time, but I'm sure that has past now and he will be back to his usual brilliance!
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Re: Murray battles past feisty Berankis
« Reply #14 on: January 19, 2013, 04:24 PM »
Thanks for the report Luke. I've not watched the whole match but as Greg R observed, if a player can win in straight sets when they're not feeling the ball then that's pretty good really. All those pointing out that Andy needs to improve if he's to go deeper are really only saying what Andy himself said in his press conference.
Has anyone worked out yet what Andy was saying when he did his pointy thing at the end?
While of course we must never get ahead of ourselves, it must help that Simon looked like an injured zombie by the end of that 5 hours and that delpo is out though of course we all know not to underestimate Chardy now.
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