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Wednesday, June 12, 2013
© Copyright 2015 Gwinnett Daily Post
DULUTH -- Gwinnett Sheriff's Office deputies arrested a Stone Mountain man this week after he allegedly hid in an attic with two children to avoid officers and a K-9 unit.
The arrest was made on Monday after deputies visited Marvin Wayne Bailey at a Duluth apartment at 3925 Satelitte Blvd. where he was known to frequent, Deputy Shannon Volkodav said. Bailey was wanted on outstanding warrants for criminal trespass and third degree cruelty to children following a domestic violence incident in late May.
When deputies arrived, they heard children crying inside the apartment.
"When the deputies knocked on the door and announced their presence, the crying stopped, and no one answered the door," Volkodav said.
While a deputy got a key to the apartment from the leasing office, Philathea Knowles told police officers that she lives in the apartment and no one was inside. Knowles also said children weren't inside, and she didn't have a key to her apartment.
So with the key from the leasing office, deputies went inside and didn't see anyone, but found a chair below an open attic entrance. Deputies found Bailey in the attic with a 6-year-old boy and a 4-year-old girl. Also in the apartment, deputies found a 1-year-old boy hidden under a blanket.
The children were released to a family member at the scene while Bailey and Knowles were booked in the Gwinnett jail. Bailey was booked on three counts of reckless conduct, criminal trespass, battery and third degree cruelty to children. He was held without bond on a separate charge from the Stone Mountain Police Department. Knowles was charged with obstruction of a law enforcement officer. Gwinnett jail records show she was still in custody on Wednesday afternoon.
More like this story
- Loganville SWAT standoff resolved peacefully ( January 22, 2014 )
- One of Gwinnett 'most wanted' turns herself in ( April 7, 2014 )
- Fugitive accused of shooting man in head found hiding in Lawrenceville attic ( July 16, 2014 )
- 56 arrested in warrant sweep ( April 26, 2013 )
- Deputies: Man steals iPhone, cash inside courthouse ( July 1, 2013 )

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Friday, November 16, 2007
© Copyright 2015 Clayton News Daily
By Joel firstname.lastname@example.com On Nov. 6, one vote separated Latoshia Gray from a chance to compete in a Dec. 4 runoff for the Lovejoy Post 1 council seat. In a highly anticipated recount Thursday morning, just one vote made the difference, again. Thursday morning at 9 a.m., the city of Lovejoy held a recount for Latoshia Gray, Tommy Green and Bob Lynch, the three challengers for the council seat. After recounting the ballots for an hour, the results were the same -- Gray with 103 votes and Green and Lynch tying with 104 votes. As a result, Green and Lynch will be in the runoff election next month. Lovejoy city clerk Marie Burnham said this is the first time in the city's history that an election required a runoff. "The results were surprising because it was so close," Burnham said. "The fact that a request [for a recount] was made was not surprising." The city used paper ballots in the election, so each one had to be counted individually. Lynch, a retired Army military police office and one of the recount winners, was not surprised by the results. "They counted it five times the night of the election," said Lynch. "The count was going to be correct no matter what ... I was not surprised that it turned out exactly the same." "I felt confident that they were going to stay the same," said Green, a labor relations director for the Georgia Association of Educators. "I was humbled that it did though. Now, the hard work begins." Lynch said that he was glad that the election was so close, because it showed that "the three people running for that post actually care for the city," and could rally similar support from the citizens. He believed the upcoming runoff between himself and Green would be a equal race. "[Green's] a good man ... I know that he'd do a good job," said Lynch. "I think that I'd do a good job. We'll just have to see who the voters want." "I want everyone to compare and make their best choice," said Green, added that, if elected, he will focus on smart growth. "The biggest thing is ensuring that our little city grows in the right direction and having a 5-to-10-year plan ... so we don't have the kind of development that other cities are having, and having to redevelop," said Green. "We need to make sure that we attract the kind of businesses that add to the city and not the ones that decay." Lynch said that if elected, "the foremost thing in my mind is to get a police station up and running." After that, he said he would like to focus on getting citizens more involved in the Lovejoy community. "I think it's imperative, because we are growing so much," said Lynch. "I've been in Lovejoy for years and the growth in that time is incredible." Lynch hoped that an equal number of people would come out for the Dec. 4 runoff. Gray was called several times, but could not be reached for this article.
More like this story
- Lovejoy candidate wants runoff halted ( December 3, 2007 )
- Lynch, Gray in Lovejoy council runoff, Murphy, Holland win ( November 7, 2007 )
- Tommy Green confirmed as Lovejoy councilman ( December 14, 2007 )
- Riverdale wins injunction case; Lovejoy awaiting hearing ( December 4, 2007 )
- Lovejoy candidates address growth issues ( November 2, 2007 )


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Previous Episode | Next Episode
Zing! The Sword BreakerZing! The Sword Breaker (1998) Episode 2- Lost Universe Anime Episode Guide
This page has been viewed 5 times this month, and 248 times total.
- 1998
- I.G. Tatsunoko
- Lost Universe Episode Guide
- Cartoon Characters: Kain Blueriver, Canary Volfield, Millie Farrier, Raily Claymore, Nina Mercury, Stargazer, Darkseeder, Carly, Glen.
- Directed By Takashi Watanabe, Eiichi Sato, Hideki Takayama.
- Animated By Kazuaki Mori, Hikaru Maejima.
- Written By Mayori Sekijima, Jiro Takayama, Sumio Uetake.
Additional Crew:
- Design: Shoko Yoshinaka, Tsutomu Suzuki.
Submit Additional Information:
Do you have anything to add to this page? Have we made any mistakes... or do you ahve any additional information about Zing! The Sword Breaker? If so, we would love to hear from you. Please send us a quick note with your additions or corrections to this page, and we will make the corrections as soon as possible!Report Errors / Submit Additional Information
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Kain and Canary are staying at the Space Dock while their space ship, Sword Breaker, is undergoing repairs. Millie asks Kain to hire her as his assistant. Kain turns down her request. Meanwhile, Commander Raily of the Interstellar Police phones Kain. He refers to... (more)
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ShermansTravel » Blog » Archive
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Tag Results: Georgia
The newly built Westin Jekyll Island is situated on a stretch of Georgia's perfectly picturesque coastline, making it feel like it's a secret hideaway — one with rich history, to boot. Here's what we thought of the brand-new hotel, just an hour's drive from Jacksonville, Florida.
Ever wanted to relive the college experience but without the messy roommate and lousy food? Thanks to Graduate Hotels, you can. The recently opened collection of boutique hotels offers luxurious rooms with whimsical, university-themed touches, all within walking distance of vibrant college communities.
Last month, Hilton Worldwide announced its latest foray into the lifestyle category with Canopy by Hilton, a new concept from the international hotel behemoth that will localize the guest experience. Poised to open its first set of doors in 2015, we spoke with Gary Steffen, the brand's global head, who shared five things you should know about Canopy by Hilton.
Georgia's coast, between Savannah and the Florida state line, is dotted with barrier islands small and large, boasting luxury resorts as well as natural wilderness equipped with campgrounds. This is a part of the world where you won't find the large tourist crowds that make Florida so popular. Here, four islands — accessible by small roads or boat — that feel almost tourist-free.
National wildlife refuges — protected lands managed by the United States Fish and Wildlife Service — offer many of the same recreational opportunities as national parks at a fraction of the cost. Some are even free, unless you plan to hunt, fish, or camp. We love these (mostly) gratis activities for experiencing the wilderness in a whole new way:
Sure, Napa and Sonoma are stunning, but the United States is chock-full of smaller wine regions worth a visit — in particular, the North Georgia Mountains. This hamlet of America offers hiking, river rafting, and dozens of vineyards and wineries that makes for an ideal romantic weekend or girlfriend getaway from Atlanta. Pack your bags for a tasting and be sure to save room to bring back a bottle (or three).
Wineries to Visit
Crane Creek, pictured above, is a stunning 1886 farmhouse-turned-winery and event venue. You'll feel like home when sipping a glass of Sweet Sally, the fruity dessert blend named for the winery's pup.
Hightower Creek is a family-run winery that fully celebrates the area's heritage, particularly with their Deliverance red blend. Soak up inspiring views of the Blue Ridge Mountains as you sip a robust red.
Cavender Creek in Dahlonega hosts wine tastings and live music every weekend — it's the perfect time to sample their Farmhouse Peach, a blend that incorporates local peaches and muscadines for a tart and sweet dessert wine.
Where to Stay
If you're staying for longer than a day, base yourself in Helen, Dahlonega, or Young Harris, as these picturesque stowns have the most options in terms of accommodations. We recommend the range of choices at Unicoi State Park and Lodge, which boast camping and hotel rooms, as well as the luxurious suites at Brasstown Valley Resort.
Driving the area is your best bet if you can manage it, as most of the towns and wineries are 20-30 minutes apart. But if you prefer the ease of a tour with the benefits of a designated driver, you can visit with VIP Southern Tours, which visit many of the wineries in full- or half-day tours.
Atlanta is home to tour companies that suit every interest and hobby. Whether you're looking to stroll among the Walking Dead filming locations, sip the city's best craft brews, or learn about Atlanta from the ground up, here are three of the city's most unique tours.
Ready to drive? America in fall is marvel: cooler weather and colorful foliage spread across the northeast; comfortably sunny days are the norm from Vegas to Miami; and there's perfect hiking weather in the west. Over the past few months, we've highlighted dozens of destinations that are perfect for a road trip, whether you're looking to discover a new beach in Florida, visit a winery in upstate New York, sail on Lake Tahoe, or delve into an American classic — the Grand Canyon. Here are some ideas that we hope will inspire you — and persuade you to fill up the tank and go.
Florida's beach towns are often saturated with travelers, especially in areas like Miami and Destin, but the southeastern U.S. has so much more coastline than people realize. These lesser-known beaches mean you can leave behind the crowds and the tacky t-shirt shops and enjoy the quiet.
It's fair time! As we mourn the end of summer, the nation's great state fairs give us something to look forward to in the fall. And we suggest getting out your calendars, because some of the best fairs are either under way right now or coming up soon. Here are the eight we feel deserve blue ribbons.
Since breaking onto the scene in 2004 with her album Goodies, recording artist Ciara has traveled the globe — while on tour and during time off. This new mom has teamed up with Degree's DO:MORE campaign to take her performances to the next level and challenge people everywhere to accomplish their goals.
In an exclusive interview, Ciara shares where she wants to travel next, what's in her carry-on, and the scoop on a sweet treat she picked up in Asia.
Most people love a good thrill, and we don't mean gravity-defying views or insane roller-coaster drops. We're talking about the hair-raising variety you get from a graveyard tour. Of course, not all cemeteries are all mist and gloom. In fact, it can be easy to confuse some cemeteries with botanical gardens come spring. Come and check out some of America's most hauntingly beautiful cemeteries – and "meet" their most famous spirits. Read more
When JetBlue added regular flights to Savannah from its hubs in Boston and New York this past winter, this flight route became instantly more accessible (and affordable) for Northeasterners — and for those connecting through the Northeast – looking for a fast, warm weekend away.
And as a quick getaway, Savannah delivers in spades. With its moss-hung trees, postage-stamp-sized museums, formidable local art scene, and some of the most meticulously preserved architecture in the U.S., you'll more than fill two days. Here's a breakdown of how you could structure a weekend, and what it would cost.
Ice is melting, your heavy coats are finally put away, and that urge to get outside is starting to come back. After a brutal winter, spring has finally arrived. But instead of gently easing out of winter, we suggest diving in, head-first.
Shoulder season, that sweet spot between spring and summer, is an excellent excuse to travel, for two reasons: first, a wide array of beach destinations are already warm enough to enjoy in your bathing suit. Secondly, most travelers are waiting for the official start of summer to get away, which can lead to tremendous savings on lodging and meals for those who go now. Below, we offer ten outstanding, freshly thawed beach destinations – places where the crowds have yet to flock, and the prices have yet to hit their summer highs.
Read more
Looking for a last-minute getaway? Omni Hotels & Resorts invites you to "Spring into Action" with its 72-hour flash sale. From April 1-4, rooms at the brand's Washington D.C., Los Angeles, and Boston properties will be available for less than $200 per night. Read more
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Trinity Christian Church 1231 E. Pleasant Run Cedar Hill, TX 75104
Thursday, May 7, 2015 @ 2:00pm
Northwood University Countess de Hoernle Student Life Center 2600 North Military Trail West Palm Beach, FL 33409
Celebrate at 2:00pm EST with our newest graduates as they participate in our spring 2014-15 Commencement Ceremony. LIVE from the SLC building on our West Palm Beach, FL campus of Northwood University.View Live @ 2:00 PM EDT
*Note there is construction on Eastman Ave near downtown, it is recommended to take Saginaw rd. to the Main St. to access the main entrance to campus.
10:30 A.M. Traditional undergraduate students and MBA students from the Midland location
View Live @ 10:30 EDT
3:00 P.M. Adult Degree Program students and MBA students from all locations
View Live @ 3:00 EDT
Northwood University Bennett Sports Center 4000 Whiting Drive Midland, MI 48640
Northwood University is excited to announce we will soon be rolling out the Northwood Career Services Network - a premiere Career Services tool for current students and alumni! As Northwood University continues to strive for excellence in all that we do, offering a world-class, free-enterprise business education, it's our goal in Career Services to provide the resources, services, and support you need to reach your maximum potential.
Current users of the Experience database are encouraged to save all resumes, cover letters, and/or writing samples from their profile and transfer to the Northwood Career Services Network. All access to Experience will cease beginning Jun 1.
The Northwood University Career Network will launch May 18.
To stay in-touch, be sure to fill out an Alumni Information Update Form. This will help you stay connected with Northwood University and your fellow classmates. The alumni office can help you connect with a local alumni chapter group, keep you informed with what's happening on campus, and invite you to special alumni events held around the country!
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Keith A. Pretty, J.D.
President and CEO
Northwood University
The honorary doctorate is the highest award a university can make to an individual who has contributed to society in a meaningful way. Following are listed those individuals Northwood University will recognize this year at the Michigan, Florida, and Texas campuses. They join a "Gallery of Distinction" of past honorary degree awardees. It is an honor and a privilege to recognize the men and women whom Northwood has vested with degrees during the past 55 years.
Through their accomplishments, ideals, and support, our communities have become better places and our nation has benefited. These leaders have won recognition in business, their professions, fine arts, education, and religion. Their involvement in the thrust of The Northwood Idea will continue forever.
In observance of one of Northwood's finest traditions, all recipients of honorary degrees are presented with personal caps, gowns, and hoods. Every year they are invited back to participate in the commencement processional, enjoy social events, and renew old friendships.
Northwood University salutes all the members of the Gallery of Distinction and pledges to them the dedicated continuation of The Northwood Idea into the 21st century.
Dale A. Petroskey - Commencement Speaker
President & CEO, Dallas Regional Chamber, Dallas, Texas
Dale A. Petroskey assumed the position of President and CEO of the Dallas Regional Chamber (DRC) on April 1, 2014. He works with the Board, staff, and more than 2,000 member companies to increase economic prosperity and enhance the quality of life throughout the region. The DRC focuses on economic development initiatives, improving education at all levels, and setting public policy direction designed to maintain a healthy business climate in North Texas.
Petroskey brings to the Chamber a strong background in public policy, strategic communications, and non-profit management, having held leadership positions in all three sectors – public, private, and nonprofit – for more than 30 years.
Early in his career he worked 18 years in Washington, D.C., serving as Chief of Staff to Congressman Bill Goodling (PA), Assistant White House Press Secretary to President Ronald Reagan, Assistant Secretary for Public Affairs at the U.S. Department of Transportation under then-Secretary Elizabeth Dole, and as Senior Vice President of Mission Programs at the National Geographic Society. From 1999 to 2008, Petroskey served as President of the National Baseball Hall of Fame and Museum in Cooperstown, New York, and later as Executive Vice President of Marketing and Community Development for the Texas Rangers, and Vice President of Public Affairs for Occidental Petroleum Corporation, the nation's fourth largest energy company.
A graduate of Michigan State University, Petroskey is a member of numerous boards, including the Dallas Citizens Council, Dallas Medical Resources, the Dallas Convention and Visitors Bureau, Educate Dallas, The Alfalfa Club of Washington, D.C., and Clayton Kershaw's Challenge. He is also a Senior Fellow at the Center for the Study of the Presidency and Congress in Washington, D.C. Petroskey and his wife, Ann, live in Dallas and have three grown children.
John W. McGowan - Commencement Speaker
Retired Senior Vice President, The Private Bank at Bank of America, Stuart, Florida
John W. McGowan retired from Bank of America in 2007 where he served as Senior Vice President and Trust Officer in The Private Bank office in Stuart, Florida. He began his Private Banking career with Shawmut Bank of Boston where he advised clients on estate and financial planning matters and served as a Senior Trust Officer. Coming to Florida in 1982, McGowan served as President of NBD Trust Company of Florida in North Palm Beach.
He joined The Private Bank of Bank of Boston-Florida in 1994 as Trust Counsel and Vice President in charge of Trust and Estate Administration in the Palm Beach office. Following a merger with Fleet, and prior to Fleet's merger with Bank of America, McGowan served as Senior Vice President and Regional Manager in the Stuart, Florida office.
A native of Edmonton, Alberta, Canada, he is a retired member of the Massachusetts Bar Association. McGowan attended Thayer Academy following a move to Quincy, MA. He earned his undergraduate degree at Acadia University (BA), law degree at Dalhousie University Schulich School of Law (JD) and his Masters of Business Administration in Finance at the University of Western Ontario. He is a graduate of the National Trust School.
McGowan has been active on various community boards. He is a member of the Board of Governors of Northwood University (Florida campus), the Board of Directors of Junior Achievement of Palm Beach and the Treasure Coast, the Advisory Board of the Jupiter Lifelong Learning Society at Florida Atlantic University. He served as an invited member of the Board of Governors of Acadia University from 1979 to 1989 and is a past President of the Lighthouse Habitat for Humanity affiliate. He is a Paul Harris Fellow in Rotary International and was a founding director of the City Club in North Palm Beach. Prior to moving to Florida he was trustee of Museum of Transportation in Brookline, MA, a member of the New England Planned Giving Group and a lecturer on Estate Planning in continuing education programs at Babson College.
He and his wife, Patricia, will celebrate 50 years of marriage on May 10, 2015. They live in Stuart, Florida, and Upper LaHave, Nova Scotia. They have two children, John who lives in Naples, Florida and Melissa who lives in Lantana, Florida, and two grandchildren, Ashley and Christopher.
Steven D. Kelly - Commencement Speaker
Chairman & CEO, Rehmann, Saginaw, Michigan
Steve Kelly is the Chairman and Chief Executive Officer of Rehmann and its subsidiaries, one of the largest CPA, business consulting and financial services firms in the Midwest, with 800 associates in 19 offices located in Florida, Indiana, Michigan and Ohio. Since joining Rehmann in 1974, he has served on the Audit and Tax teams where he concentrated his professional efforts on physician-based health care practices. He continued in this area when he served as the firm's Human Resource partner, and later as a member of its Management Group. Kelly was named Chairman and CEO in 1985, and currently devotes his time to leading Rehmann to better serve its customers and associates.
Kelly is a graduate of the University of Michigan, with a Bachelor of Business Administration. He is also a member of the American Institute of Certified Public Accountants, Major Firms Advisory Group; as well as the Michigan Association of Certified Public Accountants.
Active in the community, Kelly serves on the Saginaw YMCA Board, and has previously been involved and served on boards for the Chamber of Commerce, the Saginaw United Way, the St. Thomas Aquinas Finance Committee, and numerous other civic and professional organizations. In 2011 he was named to the Junior Achievement Hall of Fame.
Kelly and his wife of 41 years, Mary, live in his hometown of Saginaw, Michigan. They have three children and six grandchildren.
Beth Chappell - Commencement Speaker
President and Chief Executive Officer of the Detroit Economic Club (DEC), Detroit, Michigan
Beth Chappell is President and Chief Executive Officer of the Detroit Economic Club (DEC), one of the nation's premier speaking venues for CEOs and government officials. The Club is a non-partisan, non-profit membership organization that is a platform for the debate and discussion of today's business, government and social issues.
After graduating from Michigan State University in 1979 with a BA in marketing, Chappell spent 16 years at AT&T Corporation. She served in various capacities including Global Services Vice President where she led relationship-sales efforts with large international clients, and Director of Network Deployment, where she and her team oversaw the $14 billion installation of AT&T's fiber optic network.
She bid AT&T a fond farewell in 1995 to form the Chappell Group, a business consultancy. Four years later she joined Compuware Corporation as Executive Vice President, Communications and Investor Relations. In April, 2002 Chappell became the President & CEO of the Detroit Economic Club.
Chappell sits on the boards of American Axle & Manufacturing Corporation, Detroit Economic Club, Detroit Regional Chamber, Lawrence Tech College of Management Advisory Board, Michigan State University SE Michigan Campaign Cabinet, St. Joseph Mercy Foundation, The Parade Company and United Way of Southeast Michigan.
Chappell and her husband, Warren, live in Bloomfield Hills, Michigan, with the youngest of their six children, Kate.
Harry Thomas Flotemersch
Kristen Elizabeth Riley
The Arthur E. Turner Award
Harry Thomas Flotemersch
The R. Gary Stauffer Business Administration Award
Johannes Sterobo
The Vada Bennett Dow Humanitarian Award
Zachary S. Hite
Dr. Catherine W. Chen Endowed Scholarship
Anastasiia Kazub
Edgar A. Madden Writing Award
Krystal Lynn Kohlman
Willo Anker Award
Gabriella Doepel
Town and Campus Leadership Award
Nicholas James Langlois
Outstanding International Student Award
Kah Keat Loo
Charles Dubois Award
Sarah Susan
EXCEL Award
Emily Ann Bagwell
The Honors Leadership Award
Harry Thomas Flotemersch
Jillian Gail Fisher
G.D. Crain, Jr. Foundation Award
Chad Kozumplik
Edward N. Cole Award
Tyler James Wright
National Automobile Dealers Association Award
Alora Lynn Brand
I.W. Thompson Automotive Award
Chad VanderKam
International Business Award
Johannes Sterobo
Entrepreneurship Award
Taylor Edward Papiernik and
Allison M. Gustafson
Entertainment, Sport & Promotion Management Award
Troy Andrew Chinoski
William T. Anderson Management Information Systems Award
Michael Richard Keith
The Zehnder's of Frankenmuth Hospitality Award
Matthew Ryan Jensen
Automotive Aftermarket Management Award
James D. Herzog
Ludwig Von Mises Economics Award
Harry Thomas Flotemersch
Marketing Award
Jaylee Marie Samuels
Frederick T. Keeler Marketing Scholarship Award
Mackenzie Faith Johnson
Management Award
McKenzie Jean Terwillegar
Banking & Finance Award
Kayla Gust
Institute of Management Accountants Award
Dorian Kendall Brooks
Jeffrey A. Bennett Accounting Award
Derek Roe and
Paul M. Fink
Arts and Business Award
Gabriella Doepel
Fashion Marketing & Management Award
Meaghan Gorkowski
Brianna Kristine Blumenherst
Robert M. Ellis Award
Sophie Rose Adams
David and Daniel Goetz Academic Athlete Award
Johannes Sterobo
Kaitlin Susan
Sarah Susan
Student Government Association Activities Award
Nicholas James Langlois
Pi Kappa Delta Omicron Chapter Distinguished Competitive Speaker of the Year Award
Varsity - Kirk G. Longuski
Novice – Cherell Paula Granger
Jacob Aplund
Brianna LaFoca
Hailey Cusimano
Stefanie Self
Mark Dawson
Matilde Hjalte
Automotive Marketing & Management
Carolyn Buchner
Entertainment, Sport & Promotion Management
Andrew Danner
Garrett Foster
Gael Notre
Hospitality Management
Nicole Lewis
International Business
Jacob Aplund
Brianna LaFoca
Radojka Nikodinovic
Hanna Lindstrom
Tyler McGowan
Sustainability Management
Rachel Dirks
International Student Award
Radojka Nikodinovic
Adult Degree Program Outstanding Student Award
Mark Jones
Spirit of Northwood Award
Zachary Lieberman


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The Blood Type Diet Archives Volume 13
Re: dyslexia
Posted By: Elena B+
In Response To: dyslexia (Cocky van Hesteren (A+))
Hi Cocky,
most cases of dyslexia result from inadequate coordination of visual input (i.e., they originate in the visual cortex and even the brain stem). This is related in many instances to visual problems not with acuity but with things like information processing from both eyes as a team (dyslexics' brains might shut down the input from one eye, e.g., even though the vision in this eye is unimpaired), convergence, tracking, and a host of other things. Nutritional approach is likely to be helpful -- everything that improves neural functions will be beneficial -- that may be the reason for fish consumption yielding some results, since EFAs are necessary for neural pathways to form properly. However, since poor visual habits get ingrained once the child has learned the "wrong" way to see written material, and respond to reeducation, I would strongly recommend a visit to a BEHAVIORAL optometrist. He or she might track down hidden functional problems that are overlooked during routine eye exams and prescribe a set of corrective visual practices/exercises. Behavioral optometry is often the most efficient remedy for dyslexia.
Good luck,
Messages in This Thread
Cocky van Hesteren (A+) -- Monday, 1 May 2000, at 11:29 a.m.
Contact D'Adamo Personalized Nutrition customer service for support on where to begin.
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Janis Mara | July 12, 2004 | Comments
A California firm is testing a version of its multi-channel message delivery service that incorporates RSS.
As the RSS space continues to heat up, California firm MessageCast is beta testing a version of its multi-channel message delivery service that uses RSS technology, but lets consumers continue to receive messages through familiar channels.
RSS (define) has long appealed to marketers for many reasons, including its ability to deliver messages to users while bypassing the problem of spam. However, its adoption has been hampered by many technical challenges, including the need for users to install software to read RSS feeds. This is a challenge for users who are not technically inclined.
"We're the first mechanism that lets consumers get RSS information without having an aggregator," said Royal Farros, Chairman and CEO of MessageCast, the Redwood City, Calif. firm that makes message delivery software LiveMessage. "Consumers can get information that is dispensed via RSS on their desktops, or on their cell phones, or via email."
The company's core product, LiveMessage, uses public instant messaging systems such as MSN Messenger to conduct messages. The instant messaging systems act as a conduit for messages that are delivered to users' desktops via the IM window, cell phones via short message service (SMS) and email inboxes via email. The user dictates which of these the message is delivered to.
LiveMessage was released earlier this year. The RSS-integrated version, Live Message Syndication Edition, will be available by the end of this quarter, Farros said. The company is also testing LiveMessage Blogger Edition, according to Farros.
With LiveMessage, "for example, if Barry Bonds is appearing in public and the San Francisco Giants want to tell users who have opted in to such events, LiveMessage can send the announcement to users via whichever medium they have specified," Farros said.
The baseball team is not a LiveMessage client, but MessageCast's customers include Buy.com, Microsoft and Loreal UK.
The Live Message Syndication product capitalizes on the strengths of RSS, according to Farros.
"With our system, LiveMessage checks on various RSS feeds to see if they have updated or not. If they have updated, it grabs that new information and delivers it the way the customer wants it," Farros said.
Because the software takes advantage of the instant updating capacity of RSS, companies can get event-based triggering "without having to do a bunch of database work," Farros said. "In the past, it could take months to build data triggers into a database. Now it only takes minutes. We tap into RSS feeds and they become a sophisticated data trigger."
LiveMessage is valuable because it is opt-in and authenticated, according to Charlene Li, principal analyst for Forrester Research.
"I get email alerts from Talbot's or the Gap for the sales they may be doing, and I may want that alert sent to me the instant it's available," said Li. "With LiveMessage, I can ask for the alert to be sent to my desktop so I know right away.
"I may say I want it in my email, and they can make sure it goes around the spam filters. These people work with MSN Hotmail. Because it's a clear person who's identified with a Passport login, they authenticate it and say, okay, you're whitelisted. It's the creation of a whitelist. That's very valuable to marketers. And valuable to users, too, because they get messages they want to receive," Li said.
October 21-22, 2015
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November 25-26, 2015
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US Consumer Device Preference Report
Traditionally desktops have shown to convert better than mobile devices however, 2015 might be a tipping point for mobile conversions! Download this report to find why mobile users are more important then ever.
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Hidden Benefit of Home Performance
Good maintenance and home performance upgrades will build equity in your home.
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Ohmconnect and Demand-Response
This CA-based startup is initiating a quiet paradigm shift in the way we see and use our homes.
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Is the energy efficiency industry prepared for the low-carbon era?
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Hempcrete: Eco-Friendly and Unique
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Get Started Using BEopt
By Eric Wilson
Download BEopt and EnergyPlus or DOE-2. Once they are installed, start BEopt and select either New Construction or Retrofit mode. Geometry screen. Click and ...
Why High Performance HVACR Systems Save the Most Energy
By Corey Lee Wilson
Commercial buildings consume more electricity than any other sector in California, constituting 38% of the state's power ...
Creating an Effective Marketing Plan for Your Home Performance Business
By Jacey Johnson
If you are in the business of managing a home performance company, you need to create an effective ...
DOE's Building America Solution Center Adds New, Interactive Checklist for EPA Indoor airPLUS With How-To Guides
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The U.S. Department of Energy's Building America Solution Center ...
Larry Simi Takes the Reins as Build It Green's Interim CEO
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Recipes - Kosher
- Gazpacho
Per serving - 213 cals, 18g fat, 13g carbs, 3g protein
- Buckwheat Raw Porridge
Per serving - 338 cals, 12g fat, 56g carbs, 9g protein
- Honey Cake
Per serving - 387 cals, 18g fat, 54g carbs, 4g protein
- Moroccan Salmon Cakes with Garlic Mayonnaise
Per serving - 369 cals, 18g fat, 27g carbs, 26g protein
- Zero Point Soup
Per serving - 29 cals, 0g fat, 7g carbs, 1g protein
- Tabbouleh Legume Salad Modified (Lebanese Bulgar Wheat Salad, with Chickpeas & Black Beans & Cucumber)
Per serving - 219 cals, 7g fat, 39g carbs, 8g protein
- Mind-Blowing Homemade Latkes
Per serving - 170 cals, 13g fat, 13g carbs, 2g protein
- Vegetable & Bean Burrito Fulling
Per serving - 105 cals, 0g fat, 22g carbs, 5g protein
- Cookies of a Tropical Persuasion
Per serving - 67 cals, 3g fat, 9g carbs, 1g protein
- Strawberry Protein Smoothie (Vegan)
Per serving - 428 cals, 11g fat, 55g carbs, 36g protein
- Halibut with Summer Vegetable Sauce
Per serving - 368 cals, 9g fat, 22g carbs, 50g protein
- Tomato Brown Rice
Per serving - 78 cals, 1g fat, 16g carbs, 2g protein
- Swiss Chard Daal
Per serving - 212 cals, 5g fat, 31g carbs, 12g protein
- Lemonade, Fresh
Per serving - 9 cals, 0g fat, 4g carbs, 0g protein
- Latkes
Per serving - 158 cals, 10g fat, 14g carbs, 2g protein
- Muffins: Low Calorie Chocolate-Chocolate Chip
Per serving - 147 cals, 5g fat, 23g carbs, 4g protein
- Whole Wheat Challah (Bilkes)
Per serving - 281 cals, 9g fat, 45g carbs, 8g protein
- Broccoli Salad with Olives
Per serving - 208 cals, 19g fat, 8g carbs, 3g protein
- Homemade Applesauce
Per serving - 71 cals, 0g fat, 19g carbs, 0g protein
- White Whole Wheat Bread
Per serving - 171 cals, 3g fat, 31g carbs, 7g protein
- Homemade Wine Spritzer
Per serving - 76 cals, 0g fat, 2g carbs, 0g protein
- Easy Baked Tofu
Per serving - 71 cals, 4g fat, 2g carbs, 8g protein
- Alpisa Stir Fry with Chard, March 8, 2013
- Alpisa Firehouse "Burgers"
Per serving - 187 cals, 2g fat, 33g carbs, 13g protein
- Roast Sweet Potato and Halloumi
Per serving - 899 cals, 52g fat, 93g carbs, 21g protein
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Allergy Remedies
Is It Possible to Go Natural?
The side effects of allergy medications keep some people from using them. Natural remedies can be a great alternative, but some are more effective than others.
The side effects of allergy medications keep some people from using them. Natural remedies can be a great alternative, but some are more effective than others.


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Mao Zedong Swims the Yangtze River
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This blog post may change your life.
Back in April 2010, Amanda from Lamb's Ears and Honey posted a Facebook link to an article in the New York Times with the title "Is Sugar Toxic", written by a science researcher called Gary Taubes. Amanda doesn't know it, but by posting that link, she saved me from almost guaranteed diabetes and heart disease. Thank you Amanda! At the time, I weighed 122kg and had a waist circumference of 122cm, and with those measurements, I was obese. After reading Taubes' article, I watched the amazing video, "Sugar, The Bitter Truth" by Dr Robert Lustig that discusses the health dangers of eating high amounts of fructose. I also saw that Taubes had written a book entitled "Why We Get Fat: and What to Do About It". Having always thought that getting fat is all about calories-in/calories-out, I was intrigued to find that there may be another explanation to the problem I had suffered with all my life (having dieted non-stop for 15 years) so I bought Taubes' book and read it. That book changed my life forever.
Zoom forward to today, my nutritional re-education continues as I weigh 98kg and my waist circumference is 98cm. My diet has switched from one focused on carbohydrates to one that that uses fat for energy. My energy comes from grass-fed and free-range animals, fish, eggs, low-starch vegetables, olive oil, coconut oil, nuts, and berries. To a lesser extent I also eat full-fat dairy (cheese, cream and sour cream), bananas and sweet potatoes. I eat around 2700 calories a day, so by any definition, I am not on a diet. Having lost the weight I did without caloric restriction may seem to defy the laws of thermodynamics, but what I found out during my reading is that the well-established adage of calories-in/calories-out is a big fat lie. For almost all people, we gain weight because of hormonal issues. The main way to lose weight is to reduce insulin levels and make our body more receptive to the action of leptin (which, being a hormone discovered only relatively recently may not be known to most doctors).
Having (effortlessly) lost the weight is great, but I realize now that weight was not a problem in its own. It was merely a physiological indicator that my body wasn't healthy. The health of our body is greatly determined by our diet. Using my newfound way of eating, I have helped many friends with their weight and health issues. My father, a long-term diabetic, now has stellar blood sugar levels. I personally enjoy vastly improved energy levels, no longer have the acne problems that plagued me throughout my life, no longer have plaque, have less/no joint pain, and I feel more clear-headed and happier.
As I continue to learn new things, I try to keep it simple to introduce people I care about to the diet that I know will change their lives for the better. I try to explain that there are 3 things I believe cause most of the health issues we encounter
1- Fructose – this is a sugar found naturally in fruit (and natural sweeteners like agave). It is used in massive quantities as a sweetener for soft drinks, junk food and mass-produced food. Though it doesn't cause insulin spikes on its own, it does cause fatty liver disease. I highly recommend you watch Dr Lustig's video "Sugar, The Bitter Truth" as it will give you all the info you need on why you should avoid fructose.
2- Omega 6/PUFA oils. For years, we have been told to eat margarine as a healthier alternative to butter. Poly-unsaturated fatty acids (PUFAs) found in margarine, canola, corn oil and other seed/grain/nut oils. These fats are easily prone to oxidation and as we consume them in the large quantities we do, we create an unfavorable ratio of omega 6 to omega 3 (found in fish) oils in our body. The right ratio is crucial for our liver function and the makeup of our cell membranes and many other bodily functions. I have personally cut out all PUFAs (no more margarine, canola, grapeseed, rice bran or vegetable oils) and the fats I eat are either fully saturated (butter, animal fat and coconut oils are saturated and that makes them stable and not prone to oxidation) or mono-unsaturated oils like macadamia or olive oil. I do not fear cholesterol. Cholesterol is a healthy, healing substance and is largely misunderstood. I suggest you read Gary Taubes' life changing book, Why We Get Fat: and What to Do About It to re-educate yourself on the real science of fat.
3- Grains – It amazes me to see a diabetic being prescribed a diet high in complex carbs and whole grains and low in fat! Seriously? Diabetics have a problem with blood glucose and insulin. Why are they being fed food that will turn into sugar in the body at all? My diabetic father made the switch and only gets his carbs from leafy greens and non-starchy vegetables. The rest of his diet is protein and fat based and his blood sugar levels are now AMAZING. If you are not diabetic, there are still plenty of compelling reasons why grains are not a good idea for you. Grains increase gut permeability (they penetrate the gut wall and allow dangerous material in our gut to leach into our blood stream which leads to chronic inflammation) to grains' anti-nutrient properties (which depletes the body of vitamins and minerals). People with acid reflux, coeliac or autoimmune diseases can reverse or control their condition by eliminating grains. For more details on the dangers of wheat and grain, and the amazing health benefits to be gained by eliminating them, read Dr William Davis' book Wheat Belly.
I am not giving anyone medical advice. I firmly believe that health is a journey and that people need to make their own decisions on where they want to go. What is clear to me is that a carbohydrate centric, fat fearing diet is not the answer. Read through the links and books I suggest. You'll feel like Alice going down the rabbit hole. If you decide that you are convinced and want to follow the advice in these websites and books, let me know. I'd love to hear from you and to learn about your journey.
When you are convinced and want to start straight away, here's a great recipe to help kick-start things. Macadamia Oil Mayonnaise. When I stopped eating oils rich in Omega 6, I found that I can no longer eat mayo. All commercial mayo is made with either canola or soybean oil and that's just poison. Olive oil doesn't make good mayonnaise – the flavour is too strong and bitter. Macadamia oil, on the other hand, is a wonderfully aromatic oil with a beautiful buttery texture and a heady aroma. It's not a neutral oil (because it's not chemically processed unlike vegetable and seed oils). This delicious mayonnaise takes 1 minute to make, is high in monounsaturated fat from the macadamia oil and saturated fat from the eggs, and, yes, it's SUPER-HEALTHY! Just don't eat the bread.
The excerpts below from Bill Bryson's book At Home is especially interesting to me. My diet over the last year has largely been Paleolithic – pastured animal fat and protein, roots, greens and berries – with some Neolithic food thrown in, namely butter, cream, cheese and olive oil. Health-wise, I've never felt better. Have a read. There is such an obvious link between Neolithic food and disease and Bryson describes it so wonderfully. You'l enjoy this one.
"It is not as if farming brought a great improvement in living standards. … A typical hunter-gatherer enjoyed a more varied diet and consumed more protein and calories than settled people, and took in five times as much vitamin C as the average person today. Even in the bitterest depths of the ice ages, we now know, nomadic people ate surprisingly well – and surprisingly healthily. Settled people, by contrast, became reliant on a much smaller range of foods, which all but ensured dietary insufficiencies. The three great domesticated crops of prehistory were rice, wheat, and maize, but all had significant drawbacks as staples. As the journalist John Lanchester explains: 'Rice inhibits the activity of Vitamin A; wheat has a chemical that impedes the action of zinc and can lead to stunted growth; maize is deficient in essential amino acids and contains phytates, which prevent the absorption of iron.' The average height of people actually fell by almost six inches in the early days of farming in the Near East. Even on Orkney, where prehistoric life was probably as good as it could get, an analysis of 340 ancient skeletons showed that hardly any people lived beyond their twenties.
"What killed the Orcadians was not dietary deficiency but disease. People living together are vastly more likely to spread illness from household to household, and the close exposure to animals through domestication meant that flu (from pigs or fowl), smallpox and measles (from cows and sheep), and anthrax (from horses and goats, among others) could become part of the human condition, too. As far as we can tell, virtually all of the infectious diseases have become endemic only since people took to living together. Settling down also brought a huge increase in 'human commensals' – mice, rats, and other creatures that live with and off us – and these all to often acted as disease vectors.
"So sedentism meant poorer diets, more illness, lots of toothache and gum disease, and earlier deaths. What is truly extraordinary is that these are all still factors in our lives today. Out of the thirty thousand types of edible plants thought to exist on Earth, just eleven – corn, rice, wheat, potatoes, cassava, sorghum, millet, beans, barley, rye, and oats – account for 93 percent of all that humans eat, and every one of them was first cultivated by our Neolithic ancestors. Exactly the same is true of husbandry. The animals we raise for food today are eaten not because they are notably delectable or nutritious or a pleasure to be around, but because they were the ones first domesticated in the Stone Age.
"We are, in the most fundamental way, Stone Age people ourselves. From a dietary point of view, the Neolithic period is still with us. We may sprinkle our dishes with bay leaves and chopped fennel, but underneath it all is Stone Age food. And when we get sick, it is Stone Age diseases we suffer."
Hello dear reader. It's been a while, hasn't it? The Food Blog has been on a break – I realised in November that the blog has turned 5 and I thought, hey, why not, have a break over Christmas and New Year and relax.
Well, I'm soon to be back in full swing, having recovered from a mostly unbelievable year. I'm kicking off the year with a dinner event with The Social Dinner Club. The theme for this month is Lebanese, so I've designed some really fantastic dishes for the night. For more information on the event, the Social Dinner Club's concept and details on how to book, go to the event's page by clicking here.
Set menu for Social Dinner Club $63^ p.p
Baba ghanouj with pomegranates and chili pistachio relish
Red hummus with sujuk
Five herb and shanklish salad
Rozz a Djej – slow-cooked lamb shoulder and chicken with spiced rice pilaf, cashews, almonds and caramelised onions
Vegetarian Options
Baba ghanouj with pomegranates and chili pistachio relish
Red hummus with pine nuts
Five herb and shanklish salad
Trick kibbeh – pumpkin kibbeh with caramelised onion stuffing in a garlic and goat yoghurt soup
Walnut and candied chickpea trifle
Truffle oil is one of those ingredients that are so fashionable to hate right now. Vilification and bigotry are so common when it comes to food, and if some big shot decides truffle oil is a crap ingredient, everyone else blindly agrees. You hear it over and over again: "it's not the real thing" or "it's a cheap rip off". It becomes so hard to disagree when everyone make such quick judgement. I happen to like truffle oil. I don't care if it's not the same as shaving a hundred dollar piece of fungus on a perfectly cooked egg. In my opinion, truffle oil has its place in the kitchen, just like chili oil or lemon oil. It adds so much flavour to food that it's a shame not to use it.
What gives truffle oil its bad reputation is a family of oils infused with artificial truffle aromas – some chemical made in a lab and engineered so that it smells like truffle. Completely fake. But there are also great products out there. Real olive oil infused with real truffle. I get mine from Simon Johnson and there's a small slice of black truffle floating around in the oil. It's strong and earthy and I use it in small amounts when I roast my mushrooms. Try and get your hands on some good truffle oil. Toss thick slices of mushrooms in some salt, olive oil, chopped garlic and a drizzle of truffle oil. You can also sprinkle a bit of dried thyme on top. Bake in a tray covered with aluminium foil for around 30 minutes at 190c. Take the foil off and bake for a further 30 minutes until the mushroomy liquid has evaporated and the mushrooms are soft and dark. I love making big batches of these mushrooms and I keep them in the fridge for days. They go with anything – eggs, pasta, steak, sandwiches – and the truffle oil only makes them more delicious. A good truffle oil is a beautiful thing.
Man it's good to have my own kitchen once more. I get to cook what I want again! Sometimes, the things I like are not so popular, so I apologise if today's recipe doesn't appeal to everyone.
Liver. Offal. Are you into it? I sure am. Apart from being a Lebanese who, like many of my countrymen, eats liver for breakfast, this blogger is, mostly, a low-carber (20kgs lost so far!). I see this photo and I salivate. Maybe my fat-fueled body craves the organ meat or maybe I salivate because because I know how bloody delicious this dish is.
OK. Forget the fact that it's liver for a second. Look at the remaining ingredients. Butter (from Pepe Saya), cumin, paprika, chili and wild, free-range thyme. Yes, thyme that has freely roamed the hills of Lebanon and has made the long journey to Sydney back with me. Doesn't it sound awesome? Even Lainy, who usually takes the liver-let-die option, ate and enjoyed it. I first tried this dish at Efendy. In Turkish, it's called yaprak ciger: leaf liver. I guess it's so named because the liver is thinly sliced into shapes that resemble leaves. Not sure. Don't quote me. But does it really matter?
Here's the recipe, passed down to me by none else but Somer, my main man at Efendy. I've changed it a bit but it still works miracles. Buy some fresh calf's or lamb's liver. Get your butcher to thinly slice and clean it. Mix a good deal of paprika, pepper, red or black Turkish chili, thyme and cumin together. If you want, dust the liver with flour after washing and drying it, but you don't have to. Heat up a skillet or a frying pan. Toss in a good deal of quality butter. Add the liver (don't overload). Add the spice mixture and some salt. Fry the liver, turning occasionally when there's a bit of colour to it. Don't fry for more than 3 minutes or so, otherwise it gets too dry. Take off the heat and rest for 3 minutes – if the liver is fresh, it shouldn't release much liquid. Add some thinly sliced onions and stir around to coat the liver and the onions with the spices. Destroy.
Following a massive October, time is slowing down again and life is falling into place. I finally have a place of my own, after being displaced for close to 6 months (hence the low frequency of blogging) and it's great having all the dinners I had been planning all behind me now. The eggplant dinners and secret dinners I've organised have been a huge success, but man, they were exhausting. Without the massive amount of support I've received, things may have turned out differently.
The post below is a guest post by Linda To, aka: cuz, Jonathan, your sister and what's your name again?. Linda is a good friend of mine, a hugely talented cook and a blogger at Eat Show and Tell, one of my favourite Sydney blogs. Below she shares her experience of being part of the secret dinner team. Here's a huge thank you to Linda, Justine, Darren and Thomas from Restaurant Atelier where my secret dinners were held, Somer, Anise and the boys from Efendy and Priscila, my friend from Romeu & Julieta.
Linda To, the creator of a most awesome secret dinner dessert, writes:
The last couple of weeks has been one of the most amazingly intense experiences that I have ever experienced. Thanks to Fouad, I was fortunate enough to be involved in a couple of Secret Dinners for the Crave International Food Festival. This will be a relatively long post summarising the highs and lows of my journey, so sit back, relax and enjoy.
It all started 5 weeks ago. Howard and I bumped in to Fouad and a friend whilst walking along George St in the city to our dinner destination one saturday night. It had nearly been a year since I'd seen Fouad, with his newborn baby Sara and months of travelling around the middle east taking up his time, the bloke was a busy man so it was quite a pleasant surprise.
Fouad proceeded to introduce us to his friend, the conversation went something like this:
Fouad: Hey Guys, this is my friend Linda. Linda, this is my friend Howard and…
All four of us must have stood there for about the longest 5 seconds ever with Fouad staring at me in confusion. Sensing this, I reminded Fouad that my name was also Linda =P. Understandably embarassed by this encounter, we both laughed it off and bid each other farewell.
An hour later, I received a message from Fouad apologising profusely for the little mishap, but more importantly asking me whether I'd like to work with him on a couple of Secret Dinners. Having worked with Fouad before, I knew this was too good an opportunity to miss, however I did vow to never let him forget about "that" incident.
Fast forward one week to the first Secret Dinner. At 5pm on Sunday, the guests were notified of the location of the dinner via SMS which was at Restaurant Atelier in Glebe. Fouad suggested that I come up with a Lebanese inspired dessert for the secret dinners. On such short notice I wasn't able to come up with a dessert I was actually happy with, so we both agreed that we could serve a dessert that Fouad previously made for his chickpea dinner.
Fouad divised the menu in to 4 courses; Cold Mezze plus a salad, Hot Mezze, Main and Dessert. Cold Mezze served on the first night were: deliciously smooth Chicken Liver Parfait dressed with pomegranate molasses, pieces of pomegranate seeds and watercress salad; and Hummus with pomegranate molasses.
These Cold Mezze were served with freshly baked turkish bread. I am generally not a fan of hummus finding it little bland (please don't shoot me), however I found the addition of the pomegranate molasses added that much needed kick that I was yearning for. The salad was the only consistant factor throughout the three dinners, a refreshingly herb salad consisting of tomato, cucumber, radish, red onion, watercress, A LOT of thyme, cheese and olive oil.
Prior to serving each of the courses, Fouad would go out and describe to the diners the next dish, the history of the dish and sometimes adding anecdotes of his family's influences. Most of the time whilst Fouad did his thing, I was busy in the kitchen plating the dishes whilst desperately trying to listen to his stories. The only thing I can derived from listening to Fouad's gibberish (=P) is that this guy is one hell of a storyteller.
Hot Mezze for the first night were Fried Pumpkin Kibbeh stuffed with minced lamb and onion, served with a yoghurt and green chilli dip. Initially Justine (sous chef of Atelier) and I had difficulty shaping the Kibbeh in to it's traditional oval shape. Realising the impossibility of producing 65-70 evenly shaped kibbeh, Fouad suggested we used plastic dariole moulds to help shape the kibbeh, producing what we later named the "Fez Hat" Kibbeh.
The other hot mezze served on the night was my Linda Fried Chicken Wings (LFC) served with Toum (Garlic Sauce). I absolutely adore toum, thanks to El Jannah in Granville, however after tasting Fouad's version, I think Fouad's could rival the holy grail.
Fouad proudly presented his Main course of Moghrabieh served on a round platter approximately 1m in diameter (I may be exaggerating a little) to a silent room. Each person stopped in their tracks as they realised the sheer monstrosity of the platter. It was definitely the talking point for the remainder of the night. The Moghrabieh was cooked in a concentrated chicken stock, topped with tender, fall off the bone roast lamb shoulder and poached chicken.
To finish off the night, we served Fouad's trifle chickpea dessert. The bottom layer consisted of a Labneh, thickened cream and icing sugar mix, it was then covered by pieces of Mamoul-mad (a semolina and walnut cookie/cake), another layer of the Labneh mix, sprinkling of chopped candied chickpeas and finally garnishing of vibrant candied orange blossom. Each components of the dessert worked really well together, the tangy Labneh was a good balance to an otherwise too sweet dessert.
For me, our first secret dinner was the most difficult. Working in an unfamilair kitchen for 10 hours straight, slicing, dicing, chopping and frying took its toll on me and by the end of the night, I was buggered. My back and legs were aching, my arms sore, I was tired and hungry, I wasn't sure whether I would be able to handle another 2 nights like this. However, learning about all the different traditional Lebanese food that I have never ever heard of before, the franticness (is that even a word?) of getting food ready at service time, and generally having a hoot working with Fouad made all the pain worth it.
The second Secret Dinner a week later was a vegetarian dinner. This time, I found working the entire day much more manageable, this could also be due to the fact that we had a couple of chefs, Greg Malouf, Darren Tempelman, chef and owner of Restaurant Atelier, Efendy's Somer Sivroglou and Fouad's friend Priscilla helping us in the kitchen throughout the night. Overall, it was just a relaxing and enjoyable evening.
Cold Mezze served for the Vegetarian dinner were two delicious dips, Muhammarah and Baba Ghanoush served with deep fried Lebanese bread or fresh Lebanese bread. I loved the Muhammarah so much that I smuggled a container home after the dinner. It was a great addition to my mundane sandwiches for lunch.
Hot Mezze for the vegetarians were traditional Turkish Pacanga which Somer happily taught us how to make. As Pacanga are normally filled with Pastrami or prosciutto and kashar cheese, for the vegos, Somer substituted the pastrami for mozarella cheese, creating a super cheesey Pacanga. The other Hot Mezze was Stir Fried Okra, chillies and deep fried bread with pomegranate molasses.
Vegetarians were served main course of "Fez Hat" Kibbeh, however the lamb mixture was subsituted for a caramelised onion and toasted almond and pine nut mix. These fried goodies were served in a yogurt soup.
Once again, dessert for the night was Fouad's chickpea dessert.
Fouad warned me for the last dinner there was to be no more excuses, he really wanted me to come up with a dessert, the pressure was definitely on. Throughout the month, I had so many ideas racing through my mind, deciding on what Lebanese ingredients to use, and how to incorporate these ingredients in to each components of the dessert. After weeks of experimenting and chopping and changing ideas, finally, 2 days before the dinner, I came up with something I was proud enough to serve to people.
The final dinner was held last Sunday. By this time, I knew the kitchen like the back of my hand and everything ran smoothly on the day. Each person knew their roles and responsibility, we were so efficient that we finished prepping by 4pm, which is extremely rare.
The Cold Mezze were the Muhammarah and Baba Ghanoush, you can't go wrong with these two beauties. Hot Mezze were traditional Pacanga filled with Pastrami and Kashar cheese and Somer's Loquat kebabs. The main was the Morabiah that we had served at the first dinner, however the Moghrabiah pasta was replaced by Basmati rice.
Ding Ding Ding. Show time! It was my turn to reveal my dessert.
The aim of my dessert was to utilise ingredients that are commonly used in traditional Lebanese desserts and incorporate it in to modern desserts that most people are familiar with e.g. chocolate cakes, caramels and ice cream. I wanted to show the versatility of these ingredients and hopefully encourage people to experiment with them.
Components of my desserts consisted of:
Looking back, the most memorable moment of the whole event for me was standing back and supervising Darren, Somer, Fouad and Justine plate up what I had conceptualise, my dessert. It was such a surreal moment, something I will remember for a long time.
A special event like this would have not happened without a couple of key people. To finish off this post, there are a few people I would like to thank. Fouad – for giving me the opportunity to work with him again, I meant it when I told him it was such an honour to work with someone that's so passionate about their food and their culture. The chefs that helped us throughout the month, Somer, Darren and Justine - some of the most resiliant people that I have ever met. All the patrons that came along for the experience, hopefully you all enjoyed yourselves!
Finally Howard - for being my critic and advisor. If you thought Terry Durack was tough, try being criticised by Howard, toughest critic ever!
Its funny how blogging has opened up opportunities like this for me. Hopefully, I get to experience something like this again in the near future.
During my recent trip to Lebanon, I recorded a short segment with my friend Barbara Abdeni Massaad, author of Mouneh and presenter of Helwi w Morra. It was great fun and I made Barbara a dessert influenced by the flavours of the region: olive oil, labneh, lemons and pine nuts. Have a look.
I'm this month's Featured Foodie on SBS. There's a nice interview for those interested in finding out a bit more about me. Click here to read it.


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Originally Posted by flatulent1
No way am I gonna butt out...I always make sure it's well covered.
Last edited by lxdude; 09-19-2013 at 01:22 AM. Click to view previous post history.
I do use a digital device in my photographic pursuits when necessary.
When someone rags on me for using film, I use a middle digit, upraised.


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13 Kim Kardashian Selfies Showing Off Giant Boobs, Other Body Parts
Kim Kardashian likes many things: Money. Fame. 'Ye. Attention. More money. Fashion. North West. Family. Having sex with Ray J on camera.
But over the past several months especially, there's one thing Kim Kardashian may like more than anything else: Kim Kardashian photos!


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Gastrointestinal Stromal Tumor (GIST) Patient Stories
Topics in This Section
- Ampullary Cancer
- Anorectal Cancer
- Anal Canal Carcinoma
- Duodenal Carcinoma
- Neuroendocrine Carcinoma
- Carcinoid Cancer
- Colon Cancer
- Esophageal Cancer
- Gallbladder Cancer
- Gastrointestinal Stromal Tumor (GIST)
- Maria Bento
- Warren Chambers
- Alan Hallman
- Lee Ann Lamb
- John St. Omer
- John Satterwhite
- Dennis Sloan
- Tania Stutman
- Larrick Stapleton
- Ben Van Horn
- Cheryl Veney
- Liver Cancer (Bile Duct Cancer)
- Neuroendocrine Cancer of the Spleen
- Pancreatic
- Sister Mary Joseph's Lymph Node
- Small Bowel Cancer
- Stomach (Gastric) Cancer
Lee Ann Lamb
If you met Lee Ann Lamb, you'd quickly realize how important family is to this wife, mother and grandmother. She babysits all or some of her four granddaughters almost every day, and when she's not minding them, she enjoys gardening and working on a website she co-founded, GIST Support International, which offers support and research about gastrointestinal stromal tumors (GIST).Read more »
John Satterwhite
In the spring of 2006, at the age of 84, John Satterwhite underwent upper endoscopy to evaluate his anemia. His local gastroenterologist discovered a bleeding growth in John's upper stomach and referred him to a colleague at Fox Chase Cancer Center, Dr. Oleh Haluszka, who specializes in complex procedures not often performed outside of academic facilities.Read more »
Dennis Sloan
Dennis Sloan wasn't having any symptoms at all when he went in for his annual in 2007. He'd recently run a half marathon and felt great at age 47. During the exam, his doctor felt something in his abdomen, and ordered a CAT scan, which showed a mass in his abdomen. A respiratory therapist and a clinical application specialist for a medical devise company, Dennis is always around hospitals and doctors. So when his doctor sent him to surgical oncologist who wanted to see him the next day, he knew it was serious.Read more »
Larrick Stapleton
Larrick Stapleton has been fighting cancer for over 35 years. His first cancer surgery was in 1977 near Philadelphia, where an intestinal tumor the size of a lemon was diagnosed as a leiomyosarcoma.Read more »
Tania StutmanGIST
In the spring of 1949, Tania Stutman entered the world in Haifa, Israel. Her mother was a Holocaust survivor who escaped to Israel. Tania spent much of her childhood in Romania before she immigrated to America. "Our family has had our share of difficulties," recalled Tania, who lost her sister in 1985 when an Arrow Air plane crashed in Gender, Newfoundland, on its way back to the U.S. So when she learned she had cancer, Tania approached it as just another challenge.Read more »


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CORVALLIS, Ore. Scientists are having a difficult time gauging the recovery of marine species from the Deepwater Horizon oil spill in the Gulf of Mexico because they lack sufficient data about historical population size and the distribution, growth rates and reproduction rates of many species.
In a forum paper published this week in the journal Science, they call for a new research agenda that prioritizes systematic acquisition of baseline data for marine species.
"It is impossible to diagnose whether a species is recovering or floundering if you don't have good data on their status and trends," said Selina Heppell, an Oregon State University fisheries biologist and one of the authors of the article. "Too much of the funding in this country goes toward putting fires out instead of gaining basic biological information, which is what resource managers need to identify and diagnose changes at the population level.
"This is not just about the Gulf of Mexico," Heppell added. "It is a problem for protected species everywhere."
Heppell, lead author Karen Bjorndal from the University of Florida, and eight other authors point to the 1989 Exxon Valdez oil spill in Alaska, where scientists encountered difficulty evaluating the effects on wildlife because of limited data on abundance and demography the rates of survival, growth and reproduction that are primary indicators of population change.
"Sadly," they wrote, "the situation in the (Gulf of Mexico) is similar more than 20 years later."
Heppell, who is a professor in the Department of Fisheries and Wildlife at Oregon State University, said doing an ecological and biological assessment of all marine species would be difficult and expensive. Therefore, she says, the emphasis should be on those species that are the most endangered, or those that have an economic impact, such as those creatures that interact with important fisheries.
"We spend millions
|Contact: Selina Heppell
Oregon State University