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Transgender beauty queen Jenna Talackova received yet another fat rejection on Monday -- when her bikini shoot upset several guests at a swanky L.A. hotel ... and staff was forced to shut it down.
Sources tell TMZ, Jenna -- a post-op transgender -- had originally planned to host the bikini shoot in the privacy of her room at the Hotel Wilshire, but when she arrived with her crew around lunchtime, her digs weren't ready ... so she moved the shoot to the pool instead.
Problem is ... the pool at the Wilshire is located on the roof -- right beside the "Roof on Wilshire" restaurant -- and diners weren't too pleased when Jenna stripped down to a bikini right in front of them, posing for shots.
We're told diners complained -- and the restaurant staff asked Jenna and her crew to pack it in, insisting the shoot was interfering with business. On top of that, we're told Jenna also failed to get permission from the hotel to shoot in a public area.
According to sources, Jenna's team repeatedly refused to budge -- so the restaurant turned to the big dogs in hotel management, who quickly readied Jenna's room so she could move the shoot there instead.
Jenna's attorney Gloria Allred tells us the photog was shooting for a Canadian documentary -- and she claims the hotel later apologized to Jenna and the camera crew.
FREEEAAAK! anyone find it funny that he asked the surgeon to look EXACLTY LIKE TRUMP'S DAUGHTER IVANAK? LOLOLOLLOL!
Yes unfortunately Canada is being run through the mud in this case but this individual is just making it so bad for themselves by putting themselves in these situations and putting other transgender individuals in the spotlight as well. Seriously don't care if you were a guy , a dog , or an alien at birth just stop being the victim and follow the rules everyone else has to and you will make life easier for all! BTW my dog has a special Canadian passport for travel and it was issued by passport Canada so she can travel anywhere in the world hassle free that may say a lot about her passport!
you're an idiot... no amount of 'surgery' can change what nature made you... and those who flaunt it, are the DEFINITION of the word perverted... its stupid people like you who validate pervert transgenders while at the same time calling people who like teenagers 'pedophiles', when nothing is more natural.
first things first,..."ITS A DUDE"
IF he WANTS TO COMPETE AS A CHICK THAN LET HIM COMPETE AS A FREAK IN SOME GAY FREAK SHOW,...
C'mon,...MISS UNIVERSE?
GET real.
#2, for everything you wrote in your comment I will say only this: even the ugliest female in the world is more female then Jenna is or ever will be.
Jenna wants to be a Woman..let her be..but I still say..rules are rules..I am not allow to make noice in my kids school hallway..when school is in session..if I do I will be kicked out..RULES ARE RULES.OH HECK I DONT CARE,I dont watch Miss Universe Anyways.
I've stayed at the Hotel Wilshire. The roof-top pool area and restaurant are really nice, but also very small. If somebody started trying to do a photo shoot while I was trying to relax up there, I'd be pissed too. There's no way it could be anything but intrusive.
Attitude, hair and make-up are not what makes someone a woman. It is something in their spirit that can't be replciated by theater such as this. Even surgery and hormones can't change what is a fundamentally different being. If the show is a woman's pageant, Mr. Jenna does not qualify.
Mr. Trump was right. The pageant would be meaningless if it were full of hidden men. It is to celebrate women's beauty, not womanlike beauty. I think it is unfair to the other women there to have to compete against a man. That is like saying the fake is better than the real.
I think it is sad that Mr. Jenna feels like a woman, but that doesn't change what he is, which is a man. You can be a man who likes to act feminine and feels like a woman, but there should be no need to try to be a woman, because that can never happen. Seriously no normal man is going to be happy finding out what Jenna really is. Jenna might get dumped or beaten up for all the effort put in.
Can't a man be as loving as a woman? Think about it. You just have to do it from your own side. What is wrong with loving someone as a man instead of as a woman if the bottom line is just love anyway?
Are we really still doing pageants in this day and age? Do you honestly think the women – born female have had no enhancements done such as: nose jobs, breast implants, lipo, eye lift, collagen fills and the ever popular fake tan – come on. Would anyone want to see a contest with natural, non-enhanced women? That would never happen because this society is so obsessed with beauty – usually faked.
The trans-gendered person has identified themselves as a woman – gone through the psychological and physical changes they needed to live as a female. The courage and turmoil this person went through is unimaginable. People lie about their jobs, their private lives, etc. all the time. I can't say I'm surprised by the vitriol on this board – it has become status quo.
looks an awful lot like Ivanka Trump....
WTF, What's next,People getting sued for not being able to enter their cat in a dog competition The chick is a dude.and Allred needs to suck on that...
she needs to keep waxing her face...Geeez...trannies are so funny wait in 5 yrs when her midlife crisis will hit I'm scared already awwwwww pathetic awwww poor soul..! why did you do this Jesus??
I have two dogs that are Labrador Retrievers. One of them is exactly true to the breed. The other one is a nervous wreck and afraid of everything including water. Do you think I should enter the second one in a dog show as a chihuahua or some kind of nervous little dog? I mean, it sure doesnt act like a lab? Should I do that in Canada?
Is it me, or does Jenna resemble Ivanka Trump?


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By Adam Turer • firstname.lastname@example.com
Miles Simpson has always been up to any challenge he faced on the football field.
Whatever his coaches have asked of him at every level, Simpson has responded. Entering the 2011 season, the
University of Kentucky football player and 2010 Simon Kenton graduate is excited for his opportunity to contribute for the Wildcats.
After scoring 82 touchdowns in his final two seasons at Simon Kenton, the highly-recruited all-state running back chose to stay close to home and attend UK. His first year in Lexington was more trying than he expected. Like many highly touted recruits, Simpson had to adjust to sitting out a redshirt season.
"The biggest challenge of redshirting was the mental part," Simpson said. "You have to realize that you're not the star anymore. Everybody on the team is just as good if not better than you."
Following his 2009 senior season for the Pioneers, Simpson was named the Class 6A Player of the Year. To go from the highs of that season, to a year of being unable to compete in games was a challenge.
Fortunately for Simpson, he had teammates to help him stick it out.
"Our incoming class fought through the redshirt year together," Simpson said. "We also got a lot of support from the upperclassmen who had gone through the same thing."
Simpson spent his redshirt season working hard in the weight room, bulking up from 200 pounds to 220. He also focused on adjusting to college life and getting a jump on his academics.
"Last year was a little tough on him because he wanted to get on the field and play," Pioneers head coach Jeff Marksberry said. "He used his redshirt year the right way, getting in the weight room to get bigger and stronger and taking care of business in the classroom."
To complicate matters further, Simpson was moved from running back to strong safety three-fourths through the season. Prior to spring practice earlier this year, Simpson was moved to outside linebacker. Under new Wildcats co-defensive coordinator Rick Minter's scheme, Simpson will play a position that is a hybrid between safety and linebacker.
"I think the new position fits Miles very well," said Marksberry. "He's so athletic. His athleticism, speed, and size will make him a terrific defender. I think it's a perfect fit."
Simpson has experience playing offense and defense, as well as special teams. He has gone both ways since he started playing peewee football and welcomes the idea of focusing on just one main position.
"I played both sides of the ball growing up, so I think it will put less stress on my body playing just one side," Simpson said.
As a redshirt freshman, he expects to contribute primarily on special teams. He will also use this year to learn his new position by backing up an experienced veteran.
"My goal is to contribute on special teams and get on the field any way I can," Simpson said. "On defense, I'm learning behind a very good starter."
The past year and a half has been full of adjustments for Simpson. He knows that the success that came so easily to him in high school will take a lot more work at this level.
"The speed and size of the players are some of the big differences," he said. "At Simon Kenton, I was as big as some of our offensive linemen. Now, the hits are 10 times harder. I have to go hard every day in the weight room."
Simpson was part of second-year head coach Joker Phillips' first recruiting class as a head coach. He fits Phillips' "play fast" mentality and brings the kind of speed and athleticism that the program seeks. Expectations for the Wildcats will continue to rise
over Simpson's next four seasons and he hopes to play a big role in reaching and exceeding those expectations.
"This year, we have a good young defense with great seniors to show us the way," said Simpson, who believes the program will continue to rise. "It's all on the uphill."
Posted in: Uncategorized
Tags: Adam Turer, Independence, Kenton County, Simon Kenton, UK, University of Kentucky

subset: commoncrawl


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My gorgeous daughter trying to laugh
can I just Add, she also said poor people need to be poor so rich people can be rich, that if you try to speak up for equality you're acting like "you're from the north or something" and if you're not rich and well off, you're not worthy of an opinion on things.
Me: I have anxiety
What most people think I have: I'm shy and can't talk to people. I'm awwwwkwaaaard.
What I actually mean: I have full blown panic attacks which include heart palpitations, breathing problems, shaking, sweating and constant fear that I'm going to die when faced with situations I find uncomfortable.
Such a sad loss
let's make this yes
Fun Facts:
- The official name of a "Rollie Pollie" or "Pill bug" is Armadillidiidae (As in "armadillo", a relation to the way both creatures roll up in armored balls as a defense mechanism)
- Pill bugs are crustaceans, not insects.
- They breathe through gills (but will not survive while completely submerged in water)
- They don't urinate
- They can drink with their anus
- They eat their own feces
- When sick, they turn bright blue
- Their blood is blue
They can drink with their anus
i'm impressed
also their poop is square
i love rollie pollies!!
oh man i used to play with these guys all the time ,i had one named elvis. I HAD NO IDEA THEY WERE SO HARDCORE


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I had heard about a year ago we had some down in the Mtn Home area. I think Fish and Game was saying we need to get rid of them and they were saying it is a open season. I know the whistle pigs are coming out soon and was thinking a big spring pig would be fun as well.
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Used to be a lot of WP in the Simco Rd area south of the freeway, , but it has been quite while since I was there when WP's were out and about. Last year we saw plenty just East of Mt. Home along 84, they were running everywhere.
Yes, shooting will begin soon, we have seen a few west of Boise, but they will not be out in force for a few weeks, and we usually wait until they are finished having young, Will be soon, then until June or early July depending on the weather.
No season or limits, BLM maps are a good thing to keep you on public land where permission is not needed.
Hope this year is as good as the last few have been.
Good luck.
I think what I meant was pigs as boars. The bigger ones.
Ok I am a little confused? Are you guys talking about wild pigs or ground hogs/rock chucks? I didn't know we had wild pigs in idaho.
High angle hell. Death and destruction from above.
I was talking about wild pigs as in hogs.http://www.ktvb.com/news/Wild-pigs-becoming-a-problem-in-S-Idaho-117617089.html
So I have read several articles on this.. I bet with an anxious as allot of us Idaho hunters are to go shoot a pig if they posted a sightings map on the IDFG website the issue could be taken care of pretty quick like. I would jump on the road & make the short drive to mountain home for sure if I knew where to go looking for some bacon..
THats some fine engraving.


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The Linux Setup - Jonathan Roberts, TuxRadar Podcast
One of my favorite podcasts, Linux or otherwise, is TuxRadar, which is produced by the editorial team of Linux Format magazine, an English publication. Jonathan Roberts is a TuxRadar
host presenter/Linux Format editor, so I was especially excited to see what kind of system he uses.
Also, if you're not already listening to TuxRadar, it's something you definitely want to do. It's funny, informative, and thought-provoking. And the European perspective can be especially enlightening.
You can find more of The Linux Setup here.
Who are you, and what do you do?
My name is Jonathan Roberts and I recently became the staff writer for Linux Format magazine. The magazine's permanent staff also put together a fortnightly podcast called TuxRadar, so since joining I've also been a contributor to the podcast. It's mostly about Linux, but always lots of fun.
Before joining the team at Linux Format, I studied Theology at Exeter University. I also contributed to the Fedora Project in various guises, where I was known as JonRob, ran the Questions Please podcast (http://www.archive.org/details/QuestionsPleaseOnFreeSoftware) and attempted (but failed) to launch a campaign promoting free culture called Free Me (http://www.archive.org/details/FreeMe_DVD).
What distribution do you run on your main desktop/laptop?
I run Arch Linux, and I love it. It's fast, always up to date and is actually the most stable Linux distribution I've ever used. It takes a little while to get set up, but thanks to the amazing Beginners Guide anyone can do it and it's well worth the investment.
What software do you depend upon with this distribution?
I'm not that fussy about software and often experiment with different options to see what works best for me. At the moment, I write my articles in Vim, and I use Chromium a lot for research etc. I used to use gedit, but when preparing an article on the 50 best Linux applications, Vim got such glowing reviews that I had to give it a go!
I also use VirtualBox for testing distributions or setting up servers/development environments when researching an article. It saves me breaking my system and having to re-install it all the time.
What kind of hardware do you run it on?
I use a Toshiba Satellite laptop - an R630 to be exact. It's a great machine, and it was a real bargain too. It has 2GB RAM - I'd love another 2GB sometime soon - a Core i3 processor, integrated Intel graphics and a Broadcom wireless chip that uses the open source drivers. Everything works out of the box with 2.6.38+, so it's an ideal machine in my mind.
As well as all those components, it's got a 13-inch screen, is incredibly thin and light with a 3-4 hour battery life. Since I carry it to and from work everyday, these are really important features to me.
What is your ideal Linux setup?
Just give me another 2GB RAM and I'll be thrilled.
Will you share a screenshot of your desktop?
Sure, though there's not a lot to see since Gnome Shell hides everything! When I'm at work I have an external monitor and keyboard connected as well, hence the strange look of the screenshot.
Interview conducted 9/12/11
The Linux Setup is a feature where I interview people about their Linux setups. The concept is borrowed, if not outright stolen, from this site. If you'd like to participate, drop me a line.
GNOME 3.2: Who Invited Nautilus to this Environment?
So to no one's surprise, I made the switch to OpenSUSE 12.1 on my main laptop, a Lenovo T420i.
The main reason? I fell in love with GNOME shell. Sabayon LXDE was nice, but tiny things kept creeping up, like clamz not working to unpack Amazon music. It was nothing that impacted the usability of the machine, but it was just enough to make me open to switching distros.
I still like all of the OpenSUSE things I liked when I reviewed it a few weeks ago.
I've been reading up on GNOME 3 and one thing I didn't pick up in my review was that OpenSUSE has a curated GNOME shell implementation. They pre-installed some GNOME extensions that have made GNOME much better. For instance, OpenSUSE uses the extension that gives shell an option to power off. They also install the GNOME tweak tool by default.
Of course, that's a little less necessary thanks to the GNOME extensions site that recently went live as an alpha. It allows one-click extension installation (and removal) from a web interface (as long as that interface is Firefox). There are some cool extensions, but I was most interested in the one that brings back traditional alt-tab behavior (GNOME 3 lets you tab between applications, not windows. To tab through application windows, you need to use alt-`, which just wasn't ideal for me).
One thing that's not so great about GNOME shell? The Nautilus file manager. For instance, to delete a file, you actually need to click ctrl-delete. Delete by itself doesn't actually delete. Also, you can't drag files into bookmarked folders via the file tree navigation. And apparently, it's deliberate functionality. I didn't want to uninstall it, since GNOME seems to have Nautilus do a lot of different things, so I just installed my beloved PCManFM file manager. GNOME treats it as the default, so I don't even really see Nautilus anymore.
I wish the desktop calendar, which lives along the top panel, could read your Google Calendar directly. There's a script to make that happen, but it seems easier to just have Evolution import the calendars for me (although it would also be nice if you could choose the calendar GNOME uses — I'm not a huge Evolution fan).
In general, I'm getting used to OpenSUSE. YaST, the software manager, is logical. OpenSUSE uses a lot of repositories, so I'm getting used to finding and adding those sorts of things. For example, KeePassX, my password manager, isn't in one of the default repositories. I had to add a password management repository. And the restricted codecs are all in another repository. It's a bit of a shift from Ubuntu and Sabayon, where just about everything is in one giant repository.
In general, though, I'm loving GNOME and OpenSUSE. It's a very fast desktop environment, but also a very nice looking one. I mentioned the word cohesive in my previous review and I keep coming back to that concept. LXDE felt like a lot of nice parts that worked independently of each other. GNOME feels like all of the parts are in sync. It's not a knock against LXDE, which is a great desktop environment in its own right, so much as its a tribute to OpenSUSE's GNOME implementation.
Now, if they could just somehow extract Nautilus from the equation.


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Welcome to Mason's Homecoming 2014
Saturday Events: Continue As Planned!
With a big thanks to Mason's Facilities Team, the Block Party will go on as planned! Be sure to thank a facilities employee because they have cleaned up the snow on this campus quickly and are working diligently to make sure the Homecoming Block Party goes off without a hitch!
See you Saturday!
Friday Events: Canceled
The Homecoming Pep Rally and Lip-Sync Competition scheduled for 2/14/14 has been canceled due to university closure concerning inclement weather.
Please check back for more details related to homecoming and the winter storm.
February 10 – 15
Bringing Home the Green and Gold
February 15, 2014
Mason vs St. Bonaventure – 6pm
Patriot Center
Homecoming 2014 is upon us and this year we want you to "Bring Home the Green and Gold!". Ignite your Patriot Pride and spread that energizing spirit across the world. Be sure to download this special torch and show your school spirit wherever you happen to be and who you happen to be with.
Remember to use #MasonHC in all of your social media apps!


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Catching Elephant is a theme by Andy Taylor
Kobe, Kanye, Swizz Beatz, and Mos Def: Bros
(Source: relevantmindset.net)
Dolphin/Shark Presents: Rappin/Sports Vol. X
First, a word of explanation:
Throughout last year, we brought you a series of mixtapes titled Rappin/Sports that collected recent hip hop tracks that referenced sports and sports figures. This was intended to be a trilogy, ending in Rappin/Sports Vol. 3 which was supposed to come out as part of our year end wrap up. Sadly, early in December my (very old) computer suddenly stopped recognizing my external hard drive, trapping the majority of the mixtape. Hopefully I will be able to solve this problem fairly soon. (Here's the cover art, to give you a taste.)
But, to tide you over, I've put together another mixtape centered around rap and sports. But this tape features athletes trying their hand at hip hop (and Christmas songs, and 90s MOR rock, and country…) rather than rappers talking about athletes. It's like Bizzarro Rappin/Sports, right down to its cover, blank instead of filled with images. Hopefully it will keep your rapping/sports hunger sated until my computer and external HD are back on speaking terms.
Kobe x MF Doom (click picture to order)
Kobe x MF Doom (click picture to order)
Were you aware that Kobe Bryant took Brandy to Prom?


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jason dalrymple
Highlights and analysis of the Revs' 2-0 win over San Jose with Brad Feldman and Jeff Causey.
Postgame reaction from Brad Feldman and Jeff Causey from CSNNE.com
Twitter voting has opened for the 2013 MLS All-Star Game in Kansas City.
Here are the rules:
- Voting is open until from 12 p.m. ET Thursday, June 20 to 11:59 p.m. ET Friday, June 21, 2013 (ONLY 36 Hours!)
- An eligible vote consists of #MLSAllStar AND the player's full name (first and last required) with or without a space OR their twitter handle.
- A user may vote for multiple players in a tweet; however, a user may not vote for a single player multiple times within one tweet. (see examples below)
- There is no limit to the number of tweets a user may submit for any one player.
- Each twitter vote counts equal to one text vote, or one online vote.
Tweet your vote NOW for ALL Six players in one Tweet
Vote @NERevolution #MLSAllStar
Tweet your vote for
Tweet your vote for
Tweet your vote for
Tweet your vote for
Tweet your vote for
Tweet your vote for
A.J. Soares and U.S. Women's National Team star (and college friend) Alex Morgan rehash their college days in this ussoccer.com video.
Let the stats do the talking. Vote for Bobby for the 2013 MLS All-Star game here.
Brad Feldman and Jeff Causey break down the Revs' 0-0 draw with D.C. United, which ran the Revs' shutout streak to four consecutive games.
Revolution Head Coach and former defender Jay Heaps will be inducted into the Duke Athletics Hall of Fame on Friday, October 11 of this year.
From GoDuke.com:
Heaps, a native of Longmeadow, Mass., earned National Player of the Year honors from the Missouri Athletic Club in 1998 as a member of Duke's soccer team. A two-time All-America, four-time All-ACC and four-time All-ACC Tournament selection, he helped the Blue Devils to a four-year record of 61-23-1 by totaling 127 career points on 45 goals and 37 assists. Also a four-year member of Duke's basketball team, Heaps was named second team Academic All-America and was honored as the Scholar Athlete of the Year by the National Soccer Coaches Association of America in 1998. He went on to an 11-year playing career in Major League Soccer, garnering the Rookie of the Year citation in 1999 and at the time of his retirement, ranked among the league's all-time leaders in matches played (3rd; 314), minutes played (3rd; 27,363) and matches started (4th; 299). On November 15, 2011, Heaps was named the head coach of the New England Revolution.
Congrats, Jay!
Photo: GoDuke.com
Brad Feldman and Jeff Causey recap the Revs' huge 2-0 win over Toronto FC and the continue hot play of Diego Fagundez.
It's official: Juan Agudelo has scored his first goal as a member of the New England Revolution. MLS has made an official scoring change on the 84th minute goal for the Revolution against the Houston Dynamo last Saturday, and has awared the goal to Agudelo. Here's Juan's reaction via twitter:
Never scored a goal through an email. That's nice @mls #NERevs . Gracias twitter.com/jagudelo11/sta…
— Juan Agudelo (@jagudelo11) May 24, 2013
Watch the goal below:
The Revolution held its second-annual media game on Wednesday, May 22 on the Gillette Stadium field. Members of the local media participated in several small-sided matches against each other, with Revolution players serving as coaches, and Revolution coaches serving as referees. As you can imagine, head coach, er, referee Jay Heaps was pretty heavy-handed with the cards. Rumor has it Jeff Lemieux was red carded for missing an open net!
All in all it was a great time for everyone. Here are some photos from the event, with video to follow soon.


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Campbell to be backup, McCoy may not figure into equation. Terry McCormick
As the Cleveland Browns enter their off-season work, Brandon Weeden, a first-round pick a year ago, figures to retain the starting quarterback spot in 2013.
According to the Cleveland Plain Dealer, though the Browns' new ownership and management might have been weighing their options as the position, Weeden will get a full chance to stay in the lineup as the starter.
The Browns apparently aren't enamored with any of the quarterbacks in this year's draft, and Jason Campbell's signing appears to be as an insurance policy, giving Cleveland an experienced backup if Weeden is injured or falters.
That leaves Colt McCoy likely on the outside looking in and perhaps looking for a new team eventually as well.
If all this is in order, then Weeden has 2013 to prove himself, or the Browns' brass might be looking at different options by 2014.
Follow me on Twitter @TerryMc13
Terry McCormick covers the Titans for TitanInsider.com
NFP's Introduction to Scouting Class is now registering for our Winter sessions! Save $200 if you register before December 1st! REGISTER NOW!
Check out our partners at TiqIQ for the best deals on all games on the 2014 NFL schedule.
OCT 20 National Football Post
Our Introduction to Scouting students break down the Wisconsin Running Back
OCT 18 Joel Corry
The salary cap implications of the Percy Harvin trade
Seattle shipped the wide receiver to the Jets in a surprising move on Friday.
OCT 14 Jesse Lawrence
49ers at Broncos are most expensive NFL tickets of Week 7
Jesse Lawrence of TiqIQ looks at the week's hot tickets


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hello bradsrobot try ebay for remote, or therobotstore.com.
Categories: Robosapien V1 & V2
Joined: 03/04/2012
Hello robo fans im new to this robo world but im catching on fast. Im not sure if my last post made it through but. Let me try 1 more time.
I recentley purchased a robosapein v1 at a swap meet for $5.00. My 3 yr old thought it was awesome i didnt realize what it was until i search on the internet. it doesnt have a remote but i put batteries in and it turns on yawns and does a little dance.. I read on hear i have a couple options for a remote but the links were no longer availible or sold out. So if some1 could start me fresh and point me in the right direction for getting a remote i would greatly appreciate it! Thanks everyone.
hello bradsrobot try ebay for remote, or therobotstore.com.
you can look here.by
I am totally agree with Nomad, that you can go to therobotstore or ebay. These are really very cool place to buy any kind of stuffs.
get amazing rc helikoptere for kids
View unverified member's comment - posted by Thi
Maybe too late, but ; Did you seen the robodance section ?
You can control your robosapien with your pc without remote :D


text:
French foreign minister invites Modi to France
French Foreign Minister Laurent Fabius Tuesday met Prime Minister Narendra Modi and invited him to visit France.
An official statement said both sides reiterated their commitment to further strengthen and expand their bilateral relationship.
An official of the Prime Minister's Office (PMO) said Modi mentioned that French satellite SPOT-7 was placed in orbit by the Polar Satellite Launch Vehicle from Sriharikota on Monday.
The prime minister sought French cooperation in the field of urban planning and heritage conservation.
Observing that France had provided technical support for the Ahmedabad Heritage Project, Modi said India planned to build heritage cities and 100 new smart cities and sought France's cooperation in it.
"The prime minister also sought French cooperation in the fields of tourism, skill development and low-cost defence manufacturing," the statement said.
"The French foreign minister said France was keen to expand the cooperation and the relationship, following the assumption of office by the new government in India," the statement added.
"He (French foreign minister) discussed the student exchange programme, and further deepening of the technological cooperation between the two countries. The issue of terrorism also figured in the talks," it said.
External Affairs Minister Sushma Swaraj, National Security Adviser Ajit Doval, Foreign Secretary Sujatha Singh, India's Ambassador to France Arun Singh, and Ambassador of France to India Francois Richier were also present in the meeting.
(Posted on 01-07-2014)
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Andhra Pradesh Travel Map | Bihar Travel Map | Goa Travel Map | Gujarat Travel Map | Haryana Travel Map | Himachal Pradesh Map | Karnataka Travel Map | Kerala Travel Map | Maharashtra Travel Map | Punjab Travel Map | Rajasthan Travel Map | Sikkim Travel Map | Tamil Nadu Travel Map | Uttar Pradesh Travel Map | West Bengal Travel Map |
Alappuzha | Ernakulam | Idukki | Kannur | Kasaragod | Kollam | Kottayam | Kozhikode | Malappuram | Palakkad | Pathanamthitta | Thiruvananthapuram | Thrissur | Wayanad |
Airports of India | Districts of India | India Pilgrim Centers | Tourism Map of India | National Highways in India | India Railway Routes |
Ahmadabad | Bangalore | Chennai | Coimbatore | Delhi | Hyderabad/Secunderabad | Kochi | Kolkata | Mumbai | Pondicherry | Pune | Surat |


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Alistair Burt backed former Liberal Democrat leader Sir Menzies Campbell's assertion that there would be no legal impediment to expanding the UK battle against Islamic State militants to Syria. "I think he's right and I think also that b... Continue to article
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Alistair Burt said the death of aid worker David Haines at the hands of IS terrorists was "appalling and dreadful" and had stiffened resolve to "confront and defeat this menace." "I think his [David Cameron's] assessment is also correct ... Continue to article
Alistair Burt said Nick Clegg's call for the revocation of arms export licences to Israel was an attempt to distance his party from the sale of arms in the region. "I think to be blunt they are trying to pretend that Liberal Democrats do... Continue to article
The new Libyan government has given British police the go ahead to begin new investigations into the Lockerbie bombing and the shooting of PC Yvonne Fletcher, Alistair Burt has said. The Forgien Office Minister told the Guardian that Libya's new rulers have promised to co-operate by allowing British investigators into the country to reopen their investigations.
23/11/2010 in Iraq
The government will continue to deport failed Iraqi asylum seekers despite an announcement from the European Court of Human Rights objecting to the practice, Foreign Office minister Alistair Burt has said.
07/10/2014 on Daily Politics, BBC Two
25/09/2014 on Sky News
14/09/2014 on The World This Weekend, BBC Radio 4
07/08/2014 on World at One, BBC Radio 4
23/07/2014 on PM, BBC Radio 4
20/07/2014 on Murnaghan, Sky News
15/07/2014 on Sky News
29/06/2014 on Westminster Hour, Radio Four
27/06/2014 on Sky News
Summaries and transcripts from TV and radio
30/10/2014 on World at One, BBC Radio 4
30/10/2014 on Daily Politics, BBC Two
30/10/2014 on Daily Politics, BBC Two


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Kukla's Korner Hockey
Category: Non-NHL-Hockey
What About Hockey With The Tension In Russia And Ukraine?
by Paul on 07/25/14 at 08:56 AM ET
Comments (0)
from Kevin McGran of the Toronto Star,
There will be no Ukrainian team in the KHL next season as the hockey world begins to wonder about the effects of a long-term conflict between Russia and Ukraine.
Donbass Donetsk — Ukraine's only entry in the KHL — is on sabbatical for one season, a decision reached in June after the team's arena was sacked, looted and set afire in May.
While most believe hockey will carry on as usual — or at least with blinders on — there is a belief that should tensions worsen, the KHL will suffer in terms of the level of play and from U.S. economic sanctions.
So far there has been no mass migration from the KHL, but it's worth noting that the league's signing season occurred largely before the current escalation that includes the downing of a passenger jet in Ukraine.
"I don't anticipate that as a cause and effect at this point," said NHL deputy commissioner Bill Daly when asked about the possibility players would leave Russia. "I assume if the conflict is prolonged and/or worsens that may change, but I think it's a fairly remote consideration for most players right now."
Filed in: Non-NHL Hockey, European Hockey, | KK Hockey | Permalink
Tags: khl
Jim Paek Named Head Coach Of South Korea's Men's National Team
by Paul on 07/23/14 at 07:11 AM ET
Comments (0)
from Adam Steiss of IIHF.com,
The Korea Ice Hockey Association has announced Jim Paek as the new head coach of the men's national team. Paek was the first Korean-born player to play in the National Hockey League. He was drafted by the Pittsburgh Penguins in the ninth round, 170th overall, in the 1985 NHL Entry Draft.
A two-time Stanley Cup champion with the Penguins, Paek was also named as a Program Director of the national team team along with his new head coaching duties. The former defenceman will replace Byoen Sun-Wook, who coached the team for three years but resigned after Korea was relegated at the 2014 IIHF World Championship Division I Group A.
Paek will be counted on to guide Korea as it looks to gain qualification to the 2018 Winter Olympics, set to be held on home soil in PyeongChang.
"The idea of coaching the National Team in the Olympics is one of my dreams. I've always wanted to help develop Korean hockey. I've returned to Korea many times to run hockey schools and coached Korean teams travelling to Canada. What a great opportunity I have now."
Update: MLive's Peter J. Wallner confirms:
Filed in: Non-NHL Hockey, International Hockey, | KK Hockey | Permalink
Tags: jim+paek
NCAA Hockey Rule Changes
by Paul on 07/21/14 at 11:42 AM ET
Comments (0)
from Greg Johnson of NCAA.com,
• Goals may be reviewed to determine if they are scored before a penalty occurred.
• If an offsides or too many men on the ice penalty is missed and a goal is scored, the play may be reviewed if the puck remains in the offensive zone after the missed infraction. If the puck leaves the attacking zone, the offsides or too many men on the ice penalty is no longer reviewable.This replaces the previous wording that only allowed a review if the missed play directly led to a goal.
• It was clarified that the video used for replays may come from any source that is available to the game officials. Previously, the video used was required to come from a television broadcast.
Other proposals approved by the panel include:
Major penalty for interference: To assist officials in properly penalizing significant contact – particularly blindside hits – that is not to the head or neck area, the panel approved the addition of a major penalty for interference.
Filed in: Non-NHL Hockey, College Hockey, | KK Hockey | Permalink
Vladimir Sobotka's Arbitration Ruling
by Paul on 07/21/14 at 10:06 AM ET
Comments (4)
ST. LOUIS – St. Louis Blues President of Hockey Operations and General Manager Doug Armstrong announced today that forward Vladimir Sobotka has been awarded a one-year contract through arbitration.
Sobotka will play the for Avangard Omsk in the KHL for the 2014-15 season. The terms of his arbitration contract will be enforced when Sobotka returns to the NHL.
"We are looking forward to having Vladimir in a Blues uniform when he returns to the NHL," said Armstrong. "We wish him the best of luck in the upcoming season."
Filed in: NHL Teams, St. Louis Blues, Non-NHL Hockey, European Hockey, | KK Hockey | Permalink
Tags: vladimir+sobotka
All Mike Danton
by Paul on 07/17/14 at 12:32 PM ET
Comments (0)
from Dan Marrazza of Sports Illustrated,
SI: How did you end up in Poland?
Danton: The team had been interested [in me] the last couple of years. One agent who deals with that league approached me and asked if I would be interested. I jumped at the opportunity because I had to get out of Kazakhstan.
SI: Your criminal background is pretty well documented. How familiar are European fans and players with it? Do they try to antagonize you based on your past?
Danton: They know. I've had to put up with the same stupid jokes for the last four or five years. Anything about jail or being gay. During one game [in Tychy, Poland] a guy filled a cup with urine and threw it on me as I was going through the tunnel. They said it was just beer, and that's what the local beer smells and tastes like. But I know what piss smells like, and it was definitely not beer. It was just very classless. That's too far. I'm obviously doing my job because I'm really pissing them off.
SI: How do you respond when things like this happen?
Danton: I just wave and blow kisses at them. Or I wink at their girlfriends. Ask for their phone numbers. And that pisses them off even more. I've got an answer for everything. But I've heard these things so many times, so it doesn't even faze me. I just laugh.
Filed in: Non-NHL Hockey, European Hockey, | KK Hockey | Permalink
Tags: mike+danton
The New President And CEO Of Hockey Canada
by Paul on 07/15/14 at 06:47 PM ET
Comments (1)
from Stephen Whyno of the CP at TSN,
Tom Renney is a hockey man, not a businessman. He once ran a clothing store in Trail, B.C., along with his wife but since then his life has been immersed in coaching.
So when Hockey Canada was searching for a new president and CEO and Renney emerged as serious candidate, the 59-year-old didn't put on a masquerade.
"(Business is) not where his passion lies," Team Canada coach Mike Babcock said. "And it's not where his expertise lies. One thing about Tom: He knows what he is and he knows what he's not."
Renney above all else is a respected hockey man, and his decades of experience at the amateur, international and professional levels ultimately made him Hockey Canada's choice to replace Bob Nicholson.
Filed in: Non-NHL Hockey, International Hockey, | KK Hockey | Permalink
Tags: hockey+canada, tom+renney
Paul Ranger Is Taking His Game To Switzerland
by Paul on 07/15/14 at 09:14 AM ET
Comments (1)
Filed in: Non-NHL Hockey, European Hockey, | KK Hockey | Permalink
Tags: paul+ranger
The AHL Gets It Right
by Paul on 07/11/14 at 10:04 AM ET
Comments (0)
from Ken Campbell of The Hockey News,
Sometimes change trickles up and other times, it trickles down. In the case of the rule changes recently adopted by the American League, it will be interesting to see whether or not those holding the levers of the NHL take notice.
At its board of governors meetings this week, the AHL passed what can only be described as radical rule alterations. And I use the term "radical" keeping in mind that significant change sometimes moves at a glacial pace in this sport. But give the AHL credit. It made positive moves on two of the most controversial, debated and polarizing issues facing the game today: fighting and shootouts.
What makes it refreshing is these rule changes were conceived and approved by "hockey guys" who are every bit as passionate about the game as their NHL brethren. In fact, the AHL's competition and player development committees are filled with assistant GMs who are on the path to NHL upper management.
First, let's look at fighting. AHL president Dave Andrews put forward a motion to give a game misconduct to any player who is involved in more than one fight in a game.
Filed in: Non-NHL Hockey, | KK Hockey | Permalink
Tags: ahl
AHL Announces Rule Changes
by Paul on 07/10/14 at 02:07 PM ET
Comments (6)
SPRINGFIELD, Mass. … The American Hockey League's Board of Governors has concluded its 2014 Annual Meeting, held this week at Hilton Head Island, S.C.
Chaired by AHL President and CEO David Andrews, the four days of meetings, which concluded Thursday, saw the approval of the following rules changes to be implemented beginning in 2014-15:
Rule 85 ("Overtime")
During the regular season, the sudden-death overtime period will be seven minutes (7:00) in length, preceded by a "dry scrape" of the entire ice surface.
Teams will change ends at the start of overtime.
Full playing strength will be 4-on-4 until the first whistle following three minutes of play (4:00 remaining), at which time full strength will be reduced to 3-on-3 for the duration of the overtime period.
If the game is still tied following overtime, a winner will be determined by a three-player shootout.
Filed in: Non-NHL Hockey, | KK Hockey | Permalink
Unionizing Junior Hockey
by Paul on 07/09/14 at 03:21 PM ET
Comments (1)
from Rick Westhead of the Toronto Star,
The only way a union for major junior hockey players can work is with the help of the NHL Players' Association.
That's the view of Gilles Lupien, a former defenceman with the Montreal Canadiens who is now an agent for professional and amateur hockey players.
Lupien said a mainstream union will struggle to win over the public and the families of some players, who would see the move as a cash-grab.
But the NHLPA, Lupien said, is better positioned to act as an umbrella organization protecting the rights of hockey's budding stars before they graduate to the NHL.
The Star reported this week that Unifor, Canada's largest private-sector union, is trying to organize players in Quebec's major junior hockey league and then take its efforts west across Canada, eventually organizing all 60 of the Canadian Hockey League's franchises.
Filed in: NHLPA, Non-NHL Hockey, | KK Hockey | Permalink
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About Kukla's Korner Hockey
Paul Kukla founded Kukla's Korner in 2005 and the site has since become the must-read site on the 'net for all the latest happenings around the NHL.
From breaking news to in-depth stories around the league, KK Hockey is updated with fresh stories all day long and will bring you the latest news as quickly as possible.
Email Paul anytime at firstname.lastname@example.com
Most Recent Blog Posts
Florida's Potential UFA's Off To A Slow Start
Will The Carolina Hurricanes Try To Cut Some Salary?
Paul Bissonnette Signs With The Cardiff Devils
Peter Chiarelli On Zdeno Chara's Injury
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Are The Washington Capitals A Playoff Team?
Update On Injured Philadelphia Flyers


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'American Horror Story: Coven' Review: "Protect the Coven"
On tonight's new episode of 'American Horror Story: Coven,' Fiona and Marie have a long-awaited showdown with the witch-hunter corporation, while Cordelia makes a desperate sacrifice to protect the coven (yeah, saw that one coming — no pun intended). Meanwhile, familiar faces return both to our delight and disappointment because no one stays dead on this show, and Myrtle talks a lot about fashion and love and uses words that she may or may not have made up.
The witch hunter corporation is the worst — I'm not talking in the adversarial sense. I'm talking in the narrative and tonal sense. Their dialogue is awful. Their acting is atrocious and doesn't gel when pitted against the likes of Jessica Lange and Angela Bassett. Am I wrong to believe that Gina Gershon's Cristal Connors character from 'Showgirls' would fit right in ordering drinks alongside Fiona and Marie — the latter of whom I loved to watch as she drank her Diet Sprite with royal sass.
Anyway, back to the witch hunters. I get that there was promise to this idea of a bunch of men undermining and subjugating the power of women for centuries, as a reflection — albeit heavy-handed, as if Ryan Murphy and Co. know any other way — of very real and ongoing sexism throughout history and modern culture. I get it. It seems reasonable. But the execution is so tone deaf, even for this show, which is tonally more all over the place than the Axeman's jazz. And yet it's kind of pretty much worth it just to see Danny Huston's Axeman whip out his axe and cartoonishly slaughter an entire room of witch hunters, firing a gun still clutched in the dead hand of a dismembered arm. It's the kind of thing that feels like, well, of course that's what this was building to. What else could have happened here? And I laughed and laughed. But here's the thing: where my laughter at the witch hunter scenes before felt like an unintentional result, at least laughing at the Axeman's gleeful massacre seemed right. And I love/hate that the scene takes place on a set that feels ripped straight from one of those medicine commercials where a guy at an important afternoon meeting has the telltale rumblings of explosive diarrhea and his whole vision of the boardroom becomes skewed as he starts pouring sweat and desperately searching for an exit.
But hey, at least the witch hunters are gone, and it seems Fiona learned a lesson from her failed truce with Marie, since she opted to just murder these guys instead of signing some ridiculous "100 years of peace" treaty.
Meanwhile, over on Tumblr, all the Violet and Tate 'shippers from season 1 are probably losing their damn minds over tonight's ridiculous finale. Don't worry, only the best and brightest 14 year-olds are hard at work creating hundreds of GIFs of Zoe and Kyle from tonight's episode, delicately hued in beige and violet and captioned with cursive font quotes celebrating their epic love. It's strange that Zoe was introduced as our perspective character, only to be awkwardly shuffled around like wilted vegetables on a dinner plate. I learned a long time ago that there's no use in speculating about what goes on behind the scenes with 'AHS' because it's about as useless as Kyle himself, so I have no clue what the original intention was for Zoe, but her introduction seems to indicate that she was meant to be a more primary character from the get-go.
Tonight Queenie comes back, and on the one hand I'm pleased because I do enjoy Gabourey Sidibe, but on the other hand I feel like it undermines the nobility and beautiful sadness of her sacrifice. That's one of the ongoing problems with 'AHS': while it's fun that people can die and then just come back whenever because everything is supernatural and wacky, it eliminates any real stakes and takes the horror out of the 'Horror' story. While it's nice to know that our beloved Nan will probably return, it takes the punch out of her death. All of this warring becomes meaningless because no one is really going to die.
Like Delphine. Oh boy did I roll my eyes when she came back, even if it was kind of funny to see her on a leash. And yet, instead of this absurd ongoing attempt to make us empathize with a deplorable racist murderer, we go even further into the depths of her sadistic mind to find out how she became so twisted: turns out, she's just like every other serial killer, which is actually pretty interesting given that most serial killers are average white men. I wound up being pretty intrigued (and simultaneously disgusted) by the ongoing nastiness of Delphine tonight, who encounters Ghost Spalding in the attic. And while, okay, their little side story is super silly, I couldn't help but laugh at Delphine thinking Benadryl was magic or how all Spalding wanted was this really rare doll and for Laveau to get out of the damn house. And so 'AHS' mythology is weaving its way into real history, as I assume Delphine will bury Marie in a cement tomb, much like the real Marie's grave.
I just wish we hadn't spent so much time this season looking through Delphine's perspective, while the show makes Marie an antagonist. Even when Delphine is at her worst, like tonight, the show still paints her with a somewhat empathetic light, allowing her to tell her story as if she's downtrodden and put-upon. I suppose that's part of what makes her even more horrible, but I don't feel like 'AHS' has tried hard enough to explore Marie's background or to really help us understand who she is or where she comes from, aside from last week's encounters with Papa Legba.
Speaking of perspectives and seeing, Cordelia stabs her eyes out in an effort to regain her second sight, which should hopefully help put an end to all this witch-on-witch nastiness going on in the house. It might also help her figure out who the real Supreme is. I hope it's Nacho Supreme.


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Forget free agency rumors, the search for a new head coach and Kobe Bryant's injury concerns for the 2014-15 season for a second. The era of Swaggy P might have just ended for the Los Angeles Lakers.
According to ESPN's Dave McMenamin, Nick Young will not pick up his player option and become an unrestricted free agent this summer. Believe it or not, the 2013-14 LA Lakers' leading scorer was none other than Swaggy P himself at 17.9 points per game. He also had an atrocious defensive rating of 114 points per 100 possessions for the league's second-worst defense last season, but we're ignoring that because haters and non-believers are unwelcome here.
Young wants to stay with the Lakers, but there's a chance they won't want to pay him the long-term deal he's seeking, especially when he was only owed $1.2 million next year. With the Lakers gearing up for the LeBron James-Carmelo Anthony pipe dream, it's entirely possible Nick Young's tenure with the Lakers is over after just one season. But oh, what a season it was. So in honor of his entertaining stint in LA, let's take a look back on his 2013-14 campaign in an ode to Swaggy P.


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(29 July 2010 - Secretariat Office): The IABU encourages members to send any news-worthy items to the Secretariat Manager, for compilation into the 3rd International Association of Buddhist Universities Newsletter.
Additionally, we may consider to electronically publish an academic article, subjected to peer-review, with this newsletter.
Please submit all writings, news or articles, to: email@example.com
(29 July 2010 - Secretariat Office) During the 7th Annual United Nations Day of Vesak Celebrations, executives and other members of the International Association of Buddhist Universities, decided on the general theme for the next, or 2nd International Association of Buddhist Universities Academic Conference, to be held in December 2011/2554.
The main theme will be "Buddhist Philosophy and Praxis".
By Geoff Bamford
Some 50 delegates attended. My fellow So-Wide trustee the Venerable Khammai Dhammasami was in the chair. With Philip Stanley from Naropa University, I helped to moderate.
Dear Esteemed Colleagues from All IABU Member-Institutions,
Press Release
September 25, 2009
The First IABU Executive Council Meeting held on 13 & 14 January 2008/2551 at MCU resolved:
Invitations have been sent out to all of the Executive Council Members of the International Association of Buddhist Universities to attend the first meeting of the Executive Council, from 13-14 January 2551/2008. The general aims of the ECM will be to discuss how to strengthen and expand the existing networks of Buddhist higher-education in the world and how to bring about academic collaborations in the short and long terms. The Executive Council will discuss how to implement plans for the IABU Member Symposium in 2008 so that the IABU can grow in stature in the academic world.
The Edited Transcript of the Most Venerable Rector, Dr. Phra Dharmakosajarn's Opening Speech for the Symposium of Buddhist Universities, for the UN Day of Vesak 25
The IABU was formed on May 28th, 2007, upon the culmination of the first ever symposium of Buddhist Universities held at the United Nations Conference Centre in Bangkok, Thailand. The symposium was a part of the celebrations at the United Nations Day of Vesak, organised by Mahachulalongkornrajavidyalaya University (www.mcu.ac.th) and sponsored by the Royal Government of Thailand.
© 2007-2014 IABU is a registered trademark of the International Association of Buddhist Universities
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buck tool 360 leatherman
buck tool 360 leatherman
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Sold Date: 12/29/2008
Channel: Online Auction
Source: eBay
Category: Sports
up for bid is aBUCK TOOL 360 hardly used, like new with case! And very SHARP payment is paypal ONLY Icons on the handles make it easy to locate the internal tools. The internal tools feature a spring retention and a secure locking mechanism. Although these features work well, they do have drawbacks. The spring retention mechanism makes it difficult (and slightly painful) to open the tools by the finger nails. The lock releases are also a bit stubborn and must be pushed deep into the handles to unlock the tools.
As expected of Buck knives, the drop-point and sheepsfoot blades are razor sharp. Curiously, Buck chose to use a 1/3 serrated and a fully serrated blade. A plain edge drop-point blade would have been a better choice to complement the serrated sheepsfoot blade.
A pleasant surprise is that the BuckTool 360 features standard size (#4, #6, #8) slotted drivers and two sizes (#1 and #2) of Phillips drivers. Unfortunately the Phillips drivers on the BuckTool 360 are not full size drivers and are rather short compared to those on Leatherman multi-tools.
The overall fit and finish of the BuckTool is excellent and the nicely contoured handles provide an ergonomic grip for both the pliers and the internal tools.
Excellent fit and finish
Standard size (#4, #6, #8) drivers
Two common sizes (#1 and #2) of Phillips drivers
Spring retention mechanism makes it difficult to access the tools
Phillips drivers are not full size and are quite short
No ruler
Handles tend to open up when using the drivers
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- Mr Morg - Unsigned scottish hardstyle Dj - Bringing you hard and energetic mixes using the latest tunes from the likes of Headhunterz, Noisecontrollers, Geck-o, R3bels, Dutch master, Zatox, A-lusion, Wildstyles ect... Please mail me for venues/events. Big shout out to those hardstylers who support me. Follow me & stay tuned for new mixes - Mr Morg
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Comments10/23/2011 7:18:41 PM +01:00Thanks for your useful tips mate!!!10/17/2011 11:02:15 AM +01:00you have some dope ass music bro! love the sets10/15/2011 4:39:08 PM +01:00Hi mate. I had a listen to your set and tune. I personally am addicted to the reverse bass hardstyle, but you definitely have some great tunes in there and its a good set. Would like to hear your tune when its completely finished.10/15/2011 9:43:44 AM +01:00Thx mate !10/13/2011 12:25:37 AM +01:00hay ye now and then and number r sik bro always packe10/12/2011 12:49:44 PM +01:00hi morg ye there is a hrdstyle ceen in cardfi its called bionic chek this page out on fb its there next event http://www.facebook.com/event.php?eid=257563150948615 plus add me on fb my fb addy http://www.facebook.com/djstompalott.rayman10/10/2011 9:37:47 PM +01:00you got your points for my self i like fruity loops 10 producer edision its easy to understand and cubase is little hard bit its have a better soundengine, but i gone to sleep tomoror it wil be eearly later mate bdw nice mix


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Alex Knobloch of East Moline made the most of his experience at North Central College, excelling in both academics and athletics.
Among other honors, the Alleman High School graduate and son of Craig and Barb Knobloch was named the College's 2010 Outstanding Major in Biology and the 2010 College Conference of Illinois & Wisconsin Man of the Year, an award that recognizes the conference's top male student-athlete.
The team that heads the Office of International Programs at North Central College recently gave presentations at a conference for international educators.
Jack Shindler of Naperville, professor of English and director of international programs, and Kimberly Larsson, assistant to the director of international programs, gave presentations at the Association of International Educators (NAFSA) Conference June 1-4, in Kansas City, Mo. Some 7,000 educators attended worldwide.
North Central College prepares students to be informed,
involved, principled and productive citizens and leaders over their lifetime.


text: The paintings were done by the members of the Blanco family of Angono, Rizal. I tried to edit the photos' saturation for uploading purposes but then I ended up with these.. (So obviously, these are not how the artworks really look like.) No copyright infringement intended. Totally amazed how the Blanco family trained each other to be very good painters since they were little. Makes me want to regret my childhood.. lol. You can see some of their works here. Angono philippines Art owlpox reblogged this from onecarlostskyeeline likes thisonecarlost posted this


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Making Mozzarella at home... what went wrong?
My first attempt at making cheese just failed miserably. Followed the directions to the "T" on a standard Mozzarella recipe and it just didn't firm up after adding the rennet. The recipe called for ½ tab, and when that didn't work after several hours (recipe said it would firm up after 1 hour), I tried to salvage by adding another ½ tab. Still ended up with a sloppy mess rather than something I could cut into cubes before draining. What went wrong?
What was the recipe and procedure?
Did you add an acid? Almost always it's citric acid. It's an essential.
What was the temp of your milk? Should be 90 degrees F.
Did you cut through the barely-set milk, acid and rennet mixture while it was still in the pan? You usually do this about three times, allowing the mixture to rest between cuts. You have to maintain the 90-degree temp while doing this. At this point, the mixture will look like cottage cheese.
The "cottage cheese" is then put into cheesecloth and then hung and drained. After four hours, it's solid lump. But it's not mozz.
Did you stretch the curds? After the solid lump is drained, it's cut into cubes and these are heated in hot water. Then you sort of gently mush all the curds together until it forms what kind of looks like super-elastic pizza dough. Then you stretch that, over and over, just like pulling taffy. Stretching is similar to kneading bread -- it forms the structure. Here's where the acid is important. Acid to mozzarella is like gluten to bread. Can't make bread without kneading, can't make mozz without stretching. Stretched mozz goes back into hot water, then into a container. Allow to cool at room temp, then refrigerate. Done!
Did you go through all these steps? It sounds complicated, but it's really a snap.
And then you have fresh made mozz as beautiful and tasty as any in an Italian food store.
Please post your recipe ingredients, and paraphrase the procedure as best you can (to avoid copyright issues.) We can pick it apart then, if necessary.
I hope you haven't thrown your "mozz" out. You just haven't finished it yet, and it's fine to make mozz over several days.
Hope this has helped.
re: maria lorraine
Maria, thanks for offering to help.
No, I did not use citric acid with the recipe I had. Instead I made a "starter" using live yogurt and milk. This process appeared to work very well. The problems started when I added my "starter" to a gallon of milk that was warmed to 90 degrees. I let the mix sit for "1 hour to ripen" then proceeded to add 1/2 tab of rennet. This was supposed to sit for another hour at 90 degrees after which time the curds should have thickened/set. This did not happen, so I left the mix and went to bed expecting to find it "set" this morning. Still nothing but soup. That is when I added another 1/2 tab of Rennet (to try to salvage the whole thing) and even after several hours of leaving this mix, again it did not set up at all.
The recipe was supposed to continue with my cutting the set mix into cubes and draining/straining through a cheesecloth but the mix I had wouldn't cube or go through a cheesecloth (it just blocked the whole thing up because there was no distinguishable curd from whey). I actually did try to see if I could smoosh the mix together to see if if would "hold together" before I finally gave up and dumped the whole mess.
What I am thinking is that perhaps my yogurt starter (which presumably produced lactic acid rather than citric acid) just wasn't getting the job done. Perhaps I should try again using citric acid instead.
I did throw it out, because to my mind I have already been working it for several days and it wasn't something that I felt I would eat at this point even if it did 'come together'. Basically, there were no curds or cottage cheese to stretch, it was just like a slightly thickened cream in consistency. Very odd.
re: SpareRib
If it's any comfort, nearly everybody fails at mozz the first time.
I am sure that the acid in the yogurt culture was not powerful enough.
Citric acid is always the acid of choice for mozz. Buy it at the health foods store or at cheesemaking or winemaking stores. 1-1/4 tsp. per gallon of milk. BTW, that's a lot of acid.
I used ascorbic acid when I first learned to make mozz, but I'd never choose it now -- it's a little weak. I'd guess that your starter culture was many times weaker than the ascorbic acid even.
What kind of rennet did you use? Liquid rennet is a lot better than capsules, but I don't think we know how well your rennet works quite yet, because you didn't create an acidic environment where it could "do its stuff." Sure, try again!
So here's the way I build it:
1. milk + citric acid -- warm to temp (then add optional Th culture + lipase*) -- let sit one hour
2. with mixture at temp, add rennet and let sit 15 minutes -- it will have coagulated by this point, and you will be able to cut it. This is like drawing a knife through thick custard, but it will turn into liquid-y curds.
*Practically everybody I know who makes mozz a lot also adds a thermophilic culture and lipase enzymes to the citric acid and milk. The Th culture helps with acid, and the lipase helps make the mozz taste more like mozz. Lipase enzymes are animal enzymes so vegetarians may not want to use them. You don't have to add them, but it helps make a more mozz-y tasting product.
You might want to do a little research on mozzarella making online, and read other procedures. I've given you the classic procedure that nearly everyone uses.
I've found it's unbelievably helpful to see it mozz made in front of you by someone who knows how to do it. It's good to see what the milk looks like when it's first coagulated, and the curd-stretching. Is there an Italian grocery around you or do you know an Italian family or Italian chef or "charcuterie" person who makes his own mozz? Call around and ask if you could observe. You may have to wrap your head in a bandana or wear a hairnet (SOP in cheesemaking), and look/be pro-kitchen clean, but go for it!
re: maria lorraine
Thanks so much for your input. What you said confirms what I thought was going on. The whole process appeared to stall when the yogurt was supposed to produce enough acid to break the milk down into water and solids. I'm going to take your advice and give it another shot with citric acid this time around. Get that thing jump-started!
I will certainly look into lipase, and I have a bunch of the thermophilic culture left over in the freezer.
I'll let you know how it goes. Thanks again.
re: SpareRib
Don't give up. You should have seen my first batch. I made lots of
little white rocks. I think Maria will get you going.
re: maria lorraine
i was reading your instructions and i had a question. me too i tried to make mozzarella last week and failed to do so :-(
you say to add the citric acid in the milk, warm it and then wait 1 hour before adding the rennet.
if i do this my milk will have already coagulated by the time i am to add the rennet. what should i do? cut it, mix it with the whisk and then adding the rennet?
thanks for the help
re: steppan
Steppan, I responded to you via email offsite. You don't have to wait an hour after adding the citric acid to add the rennet. When you add the rennet is more a function of the temperature of the milk. The method in the following recipe is to add the citric acid as you're heating the milk very slowly. Once the milk temp hits 88 degrees F, you stir in the rennet.
re: maria lorraine
Hi Maria,
I have a question..
I failed mozzarella three times with yoghurt starter. yes, I am stubborn at times :)
although that was the official recipe in many sources I found, it didnt seem to work out.
Now I am considering using citric acid but I am wondering if I can simply use lemon juice or vinegar instead of buying separate citric acid?
If the answer is yes, then what is the proportion, say per 1 liter of milk?
re: tcinlarses
IIRC, lemon juice or vinegar is not acidic enough. You need a stronger acid to make mozzarella. Did you say you used yogurt starter? Why? What about rennet, thermophilic culture and lipase? These are basics in making good mozz, IMO.
re: maria lorraine
Sure I used rennet for the coagulation.
But as a thermophilic starter I used plain yoghurt which I read in a recipe of my cheese making book. On ehow.com, it is written that we can replace citric acid with lemon juice using four teaspoons of lemon juice for every teaspoon of citric acid. Isn't that right?
re: tcinlarses
In my opinion, no. Lemon juice is not a strong enough acid. Even ascorbic acid, what I first used to make mozz, is not strong enough. I'd never use it now. And mozz doesn't taste like mozz without lipase.
re: maria lorraine
how do you get lipase? i havent seen it in any recipe so far?
how is it produced? i mean i know how rennet is produced but havent heard of lipase so far..
thanks a lot for your replies btw, i will try both with lemon juice and citric acid, then compare results : )
re: tcinlarses
I'd really advise you to follow a good recipe that contains lipase, genuine TH culture and citric acid. Otherwise, IMO, you're trying to make mozz without the proper ingredients for the chemical reaction.There are many recipes posted and/or linked to in this thread. Lipase is available online and at cheese/beer making shops that carry cultures. Also, read below about UP milk -- it won't work.
re: maria lorraine
Hi Maria,
I got some citric acid now.
Can you tell me please the ideal proportion? how many grams should i use per liter of milk? and how many drops of rennet?
I'd agree with Maria_lorraine that your lactic acid mixture wasn't enough. Definitely try with the citric acid. I never use any thermo cultures or enzymes in my mozza - only milk, citric acid, and rennet (I usually use tablets) and I never have any trouble UNLESS (and here's my second guess with your first batch) the milk has been ultrapastureized. Check your milk by actually calling the dairy (or dairy collaborative) that produces (or distributes) your milk! Even organic milk can be ultrapasturized, and no matter what you do, ultrapasturized milk will not turn into cheese. Since it's not always properly noted on cartons, you can have UP milk w/out knowing it - as was the case when my mozza started failing last year. I was using the same milk I'd always used, but the dairy had started UP, but hadn't changed their labeling at all...
Good Luck!!
re: bflocat
Wow, thanks for that piece of advice. I will certainly take all of your advice for my next batch - I will master the Mozz!!!
re: SpareRib
Great thread.
Report back please!
re: bflocat
What kind of storbought milk would work? 2%? Here in Alberta we cannot get fresh milk due to a stupid govt regulation.
I assume homogenized milk is a complete no go.
Thank you,
re: swisscheese
homogenized milk is fine but NOT ultrapasteurized
I can't see this mentioned elsewhere in the very helpful comments from others...
what milk are you using? I've tried making mozzarella with normal supermarket milk, and it just didn't work; the curds wouldn't firm up, fell apart. Now I always use non-homogenized milk (try a farm or a health food shop), and I don't have a problem.
re: Gooseberry
I'm reading Barbara Kingslover's Animal, Vegetable, Miracle and I'm just at the point where she talks about cheesemaking. She specifically mentiones to check your milk to make sure it's not been ultra-pastuerized.
This link might be helpful. Even my first batch was delicious!
re: smtucker
I've made the 30 minute mozzarella recipe on the cheesmaking.com website many times, and it's come out great every time.
re: smtucker
I used this recipe to make mozzarella over the weekend. It turned out ok but I have some questions.
When heated to 90 degrees (actually it was closer to 95), it didn't become custard-like as shown in the picture. The top was more like a bunch of curds floating in whey. When I inserted a knife into the mixture, I could feel some amount of tension at the bottom of the pot so there was definitely something I could cut through. So I did, even though it probably wasn't necessary because the whole thing was pretty loose so I don't think I needed to cut it to release the whey.
It didn't have much flavor. I'm sure I added enough salt at the end but it just tasted milky and not very cheesy. Even tasted it as I went to make sure I had enough salt. I used good quality organic milk. Should I add lipase for more cheese flavor?
How much are you supposed to stretch it? Do you stretch it to the max once, then bring it together or do you stretch, bring it together, then stretch it again? I tried to do the latter but it had cooled too much and I had to microwave it again. Every time I microwaved, it got little grainy patches (hot spots) so I stopped. Anyway, I didn't think the end product was stringy enough. Also seemed like the more I stretched, the more difficult it became to bring it back into a ball and get it shiny.
About an hour after eating, my husband and I both experienced a little stomach discomfort. Nothing major and didn't last very long but I'm sure it was from the cheese. We are not lactose-intolerent and have never had problems with store-bought mozz. What could have cause this?
Any input would be appreciated as I intend to try it again real soon... and this time I'm going to make ricotta from the whey instead of dumping it.... I had almost a gallon and didn't know what to do with it and no room in the fridge.
My first attempt was a disaster. It was a gloppy mess that never formed into a distinct solid. In my case the problem was ultra-pastureized milk. According to my recipe, pastureized milk is fine, but not ultra pastureized. However, I later read that milk which is shipped long distances is frequently ulta even when it is not mentioned on the label. I made my second batch with local milk, still pastureized, and it worked perfectly.
Great read! Thank you so much for the information - hopefully it will set me up for success. Much apprecaited!
Depending on where you live, it's virtually impossible to make fresh mozz from supermarket milk, because it's all been ultra-pasteurized, even "Organic" milk. You need to find a milk that's been pasteurized at a temp below 160F. There are cheese-making websites that can help you find a market in your area that has such milk. I believe the term you need to search for is "Vat Pasteurized."
Nothing I tried worked until I found the right milk. You must start there because without that, nothing else matters.
re: acgold7
Here's a link for where to find milk that will properly make mozzarella:
This page really explains it all and is fascinating reading:
If your mozzarella doesn't set into a silky curd and looks more like grainy cottage cheese or ricotta than a smooth yogurt -- see the pictures at this link:
then the milk is likely your problem. I was pulling my hair out until I figured it out.
Slight correction to the above: While UP milk is above 191F, any milk that has ever gone above 172F is no good for mozz. No recipe in the world will make it work.
re: acgold7
Mine initially worked quite well with supermarket-brand milk. Then I tried to get fancy and use organic milk - it failed. Then I discovered that organic milk is ultra-pasturized and that was the problem.
re: sandylc
You are so lucky that your markets carry any form of non UP milk. None of the markets in my area do, save one I was able to locate thanks to the list I posted.
And as the pages note, even non-UP milk often reaches 172F, which is enough to kill any chance it has of coagulating properly. So if it doesn't specifically say "Vat Pasteurized," or something else that indicates it hasn't gone over 160F, you may be rolling the dice.
Here is a great recipe that works for me first time, every time:
Hey SpareRib!
Did you ever figure it out? I have the same problem, I believe everything alright until I put it in the microwave, and after that is just a mess. Falling apart instead of becoming strechy....
I wonder am i suppose to put thermophilic cuture, none of the recipes mention it.
What is wrong?
re: emoke2
Nope, never did. I believe acgold7 above hit the nail on the head when they said it's virtually impossible without the correct milk product (at least where I am). In order to get the right milk I would have had to drive 50 miles each way after having ordered in advance. Life is too short to go to that much trouble, even for good cheese! (I can't believe I said that, lol.)
re: emoke2
I had the same problem with my own raw goat milk from my backyard goat, and the answer turned out to be that the curds needed to be drained MUCH better before I put it in the microwave. So I added the step of pouring the glop into a cheesecloth and hanging it to drain for awhile before I did the heat-and-drain process in the microwave.
You know I used my own raw goat milk from my alpine doe, and had the same problem - I waited 45 minutes and just got mostly cottage-cheesy looking little curds rather than nice firm tofu-like cubes.
So I said to heck with it, I'm making cheese out of this SOMEHOW, and went ahead with the mozz recipe. No matter what I did to it, the curds stayed a sticky lumpy mess.
But, I was determined that this mess WAS going to become mozzarella SOMEHOW! SO, I kept heating and draining off whey, over and over and over. Instead of twice in the microwave for 35 seconds like the recipe suggested, I must have heated and drained 6 or 7 times!
And viola! Eventually, with the ball of curds losing size every time I heated and drained, I had a little lump the size of my fist that I could actually knead without it breaking apart into a sticky, chunky mass.
While I agree that ultra-high temp pastuerized mlik is probably the problem for a lot of people, I had the SAME list of problems as many other commenters here while using fresh raw unpasteurized unhomogenized organic milk from my own backyard goat.
Which causes me to think that the recipe is probably omitting signs to look for that an experienced cheesemaker would just KNOW - like, they always say "drain off the whey" but that really doesn't tell you how dry and firm the curd should be in order to be considered fully drained.
The next time I tried it, I got curious and once I had heated and drained a couple times I just used non-chlorinated water to WASH the darn curds, just like you would do to wash the butter-milk off of homemade butter.
I swirled the curds around in a bowl of water a few times, poured the whole ugly sloppy mess through a cheesecloth, pressed out the water as hard as I could, let it hang for a couple hours, and THEN did a few more "heat and drain" micorwave cycles before kneading and
Guess what? That technique also made a decent mozzarella. A little bland and rubbery - wouldn't do it that way again unless I was really pressed for time - but doing it that way made perfectly functional mozz.
I had to do the same thing with some whey ricotta because I put in too much vinegar and the cheese curd just tasted in-edibly vinegary once drained.
So I washed the ricotta curds in water - and they immediately dissolved into cheese sludge. I thought "oh noes, what did I just do?" but I went ahead and swirled the mess around and poured it through ultra-fine cheesecloth. Sure enough, the water filtered through & after it was hung and drained, it left a pretty good ricotta - a little grainy and still a little vinegary, but MUCH better than what I was going to end up with otherwise.
So my suspicion is that "won't set up firm" causing you to end up with "sloppy sticky mess" is more fixable than we might have thought :)
If you have a sloppy inedible mess on your hands ANYWAY, I would suggest messing with it and trying to "fix" it, because if nothing else you might learn something about what you did to mess up in the first place.
re: CatFury
Awesome advice! I tried twice last night to make mozzarella from store bought milk, citric acid and rennet tablets. We have well water so I used our sink water for dissolving the acid&rennet. No go-I only got mushy slop that I ended up throwing out. Determined I tried again tonight-using bottled water. I noticed larger curds right away during the initial heating up and was very excited to see it starting to thicken up. But after adding the rennet, it never curdled-so instead of throwing it out, I decided to play and see what would have pushed it to curd more-I sprinkled a dash of the citric acid over the top and the curds instantly started to form! I was super excited and finished the process-family loved the cheese.... I do too but feel like I have a little acidic aftertaste... So researching now to find out what I can do to fix it!
I realize this is a very old post but perhaps someone will read and have some advise for me. I had the opposite problem of everyone else. I used fresh, raw milk from my cow. I added the acid, warmed the milk, then added the rennet. The recipe said to still up and down for 30 seconds. After 15 seconds it was getting very thick and stringy. I stopped stirring and let it rest for 5 min. The curd was so thick and rubbery I could not cut it. I just picked it up and started squeezing out the whey. Then warmed it it a hot water bath and stretched and formed it into a ball. It was very firm and rubbery. not a great Mozz flavor. what happened?


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Marc Anthony held out hope for a reconciliation with Jennifer Lopez, but decided to file for divorce when she told him ... she's madly in love with BF Casper Smart ... TMZ has learned.
TMZ broke the story ... Marc filed for divorce Monday -- nine months after the couple announced they were splitting.
But sources extremely close to Marc tell us, he didn't make the decision on his own -- he had a heart-to-heart with J.Lo a few weeks back to see if she really, truly wanted to end the marriage.
We're told he said he wanted to give the marriage another try, but Jennifer confessed ... she was deeply in love with Casper ... and wanted to pursue that relationship.
We're told Marc was blindsided ... he had not idea things were so serious -- and he was hurt.
So that's why Marc filed divorce papers this week.
Someone like "J-Low" from da Bronx should have more street savvy than this to know that she's being played by Caspar the friendly gigolo ghost. (Now, you see him and soon you won't.) Jenny left her sensibilities somewhere on the No. 6 subway train. She better check in with the lost and found and hopefully she will find her maturity before she finds herself in a Demi Moore moment....but I gotta know, Caspar toilet-trained already? I hope so, 'cause he is just carrying a lot of BS. Jenny from da block, wassup with you?
If I was a hater, I don't think Brad Pitt will mind a little steam to leave his marriage story.
@justsaying-lol This chick has issues. She wants to seem authentic yet she is not. She chooses some stretched out looking Verne Troyer wannabe for. Man that can't even pull his own weight?! And we all know Chris Judd made major bank as her choreographer because she fired him after hat dated live concert she did for ABC. Old moves an just bad dancing. Id like to hear what she told her kids. No, I want you guys to have a playmate, not a dad. But judging by how she was hitting Marc on th Spanish version of Q'Viva, who knows?
This woman's history with men and her cheating speaks for itself.
I think its disgusting. She needs to think about her twins instead of being so self absorbed.
Who next?
Get rid of the deadwood J-lo. Markie boy looks like he's been dead for years.... not a pretty face. Can't imagine waking up to that.
This bitch (J.Lo) clearly falls in love with anyone. She will definitely get married at least twice more in her lifetime. You don't have to be Miss Cleo (the "psychic") to see that in her future.
Jennifer, you don't know what love is. Period.
This narcissistic woman is a man eater,just like the Kardashian Klan of female succubi.She would have a lot in common with Kris Jenner, two of a kind.
She reminds me of someone but I can't remem.....oh yes....she reminds me of Kim Kardashiwh***e. These women have fire crotches. They always need a d*ck to cool the burn. Used to like Jlo since from Selena time but I can't stand that d*ck eater now.
Maybe this is karma hitting Marc Anthony. You leave your wife and children for J-LO, and she falls in love with someone else. Just like he did.
Did Jenny from the block learn nothing from Demi, Vivica, or Maddonna. This will end badly when the friendly ghost is done racking up the riches and dumps her for some younger. The clock is ticking. Tick tock.
She never got over losing hunky Ben Affleck! Marc was the rebound from that relationship.
he had not idea things were so serious
Who writes this stuff
Its not so much that it is a "younger" guy.. its the fact that he is an "icky" guy.. Plz..dont degrade yourself with a CHILD..I wouldnt consider someone that I would have to raise!


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Rebecca's Vintage Brownstone
Green Tour
Rebecca describes her Brooklyn brownstone as a mix of vintage and modern—vintage for the beautiful original details, including stunning stone fireplaces in nearly every room, and modern for the tasteful renovation that layered 21st century style atop a 20th century structure. It's a charming combination.
2 Comments
I love, love, love the orange and white bedspread and I must have it.


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Designer High Heel Shoe Fondant
Designer High Heel shoe fondant made by Tante Pollewop
Designer High Heel shoe fondant made by Tante Pollewop
WoW!!!! AWESOME!!! Well done, looks real!!!! xxx
beautifully done!
again I Love all of your shoe's and this one is so beautiful XXX
Thank you so much!!!! xxxx
Beatiful :)
love it ))
Beautiful and incredibly rwalistic! :)
Love it
This is niiiiiiiiiiice!!!! So talented!! I would love to be able to make one like that. Is there a tutorial?
Love it….
Amazing! Looks like you could just slip your foot right in :).
Thank you all for your lovely words!!!!!
Wow! Beautiful!


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Kempsey Golf Club
South Kempsey, NSW
At a Glance
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Trail Overview
Fire road
Riding Styles
Cross Country
Green (Easy) Blue (More difficult) Black (Very difficult)
Trails Maps Available From:
Local Bike Shop
Water at trail head
Toilets at trail head
Mobile Coverage
In the Kalanteenee State Forest is over 40km of flowing single track based around an elevation gain & loss of 100m, offering everything from the family ride to the freerider.
In a joint venture with the Kempsey Golf Club the trail starts & finishes at the club house and riders are welcome to all facilities the Golf club has, so after your ride pull up in the beer garden & enjoy a refreshment.
Recently evolved are the Gravity Enduro style tracks offering 5 tracks and ever growing. Lengths vary from 4min to 12 min runs.
Finding the Trail HeadFlow Nation
Kempsey Golf Club
Riding Styles
- Cross Country
- Freeride
Green (Easy) Blue (More difficult) Black (Very difficult)
Turn off the old Pacific Highway at the Kempsey Golf Club at South Kempsey, park at the top and the Trail head is the tree line to the west of the car park. The Kempsey golf Club welcomes mountain biking and you are always welcome to grab a refreshment after your ride & use the clubhouse facilities.
Nearby Bike Shops
- Kempsey Bike Shop
- Ride Bike Scooter & Skate
Nearby Places to Eat/Drink
- Kempsey Golf Club


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Photographic and Film/Video Technology/Technician and Assistant
Colleges › College Majors › Photographic and Film/Video Technology/Technician and Assistant
A program that prepares individuals to apply technical knowledge and skills to the operation and maintenance of camera and lighting equipment and the production of finished still, video, and film products under the supervision of photographers, directors, and editors. Includes instruction in equipment setup and maintenance; lighting; power supplies; studio and film set tasks such as camera operator, grip, and best boy; plate and negative handling and development; laboratory procedures; and digital software applications.
Photographic and Film/Video Technology/Technician and Assistant Colleges - 54 Schools
Aims Community College IN Greeley, CO
Allan Hancock College IN Santa Maria, CA
Amarillo College IN Amarillo, TX
Antelope Valley College IN Lancaster, CA
Bellevue College IN Bellevue, WA
Carteret Community College IN Morehead City, NC
Catawba Valley Community College IN Hickory, NC
Chabot College IN Hayward, CA
Chaffey College IN Rancho Cucamonga, CA
College of DuPage IN Glen Ellyn, IL
Cosumnes River College IN Sacramento, CA
Cypress College IN Cypress, CA
Daytona State College IN Daytona Beach, FL
De Anza College IN Cupertino, CA
East Los Angeles College IN Monterey Park, CA


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Tag: always on
TUAW TV Live: Brian X. Chen, author of 'Always On'
Thanks for joining me today for a very special episode of TUAW TV Live. Today's guest is Brian X. Chen, interim editor for Wired.com's Gadget Lab and the author of the recently published "Always On: How the iPhone Unlocked the Anything-Anytime-Anywhere Future--and Locked Us In." To quote the...
TUAW TV Live at 5 PM EDT: Brian X. Chen talks about "Always On"
Today's TUAW TV Live features a guest whose new book, "Always On: How the iPhone Unlocked the Anything-Anytime-Anywhere Future--and Locked Us In" is garnering praise for its unblinking look at the good and bad aspects of the iPhone phenomena. Brian X. Chen is the interim editor of Wired.com's...
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