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Taste of Juneteenth
by: Jessica Harris
African-American calendars are slightly different. Along with Christmas and Memorial Day, Easter and the Fourth of July, they include such specifically African-American Holidays as Kwanzaa in December; Pinkster Day, a holdover from Dutch Pentecost celebrations; and Juneteenth, the Emancipation celebration that ushers in the summer season. Juneteenth's genesis goes back to the days of enslavement, and thoughts of the day the enslaved referred to as the day of Jubilee.
It began in whispers on Sept. 22, 1862, as a trickle, titillation, a corner of hope. Word slowly spread. Overheard by house servants plying heavy silver ladles and proffering bone china platters, it was passed along in unheated cabins where moss and rags plugged up the holes to keep out the winds of the upcoming winter. It was whispered over bowed backs in cotton fields, murmured in tobacco barns among the leathery leaves. It was shared in the boiling houses over vats of steaming cane juice: President Lincoln had issued a proclamation that gave the seceding states 100 days to abandon their pro slavery positions. Could it be?
Word spreads across the South
Then, on Jan. 1 1963, the day of the Jubilee finally arrived. As magnificent as the tidings were, news of the Emancipation Proclamation didn't travel with the speed of today's modern information. Instead it made its way slowly across the American South. Many plantation owners felt it best to withhold the information until crops had been gathered in. Yet, slowly but surely like a rising tide that enveloped the land with the sureness of inevitability, the word passed through the tobacco fields of Virginia, through the rice-growing marshlands of the Carolina and Georgia low country, through the cotton fields of Mississippi and Georgia and out to the indigo plantations of the Sea Islands where Africa's descendants had been able to maintain their ways. It sped along the cane breaks on Louisiana's sugar plantations, where some of the slave owners were black themselves. Finally it made its way into the hinterlands of Texas.
"The people of Texas are informed in accordance with a Proclamation from the Executive of the United States, all slaves are free." So read Gen. Gordon Granger from the balcony of the Ashton Villa in Galveston on June 19, 1865. The day of Jubilee had finally arrived. It had taken its time getting to Texas, but two years, six months and 19 days after Lincoln's Emancipation Proclamation, those who had worked in slavery's fields could finally lay their burden down. As the word spread throughout the state, a flurry of spontaneous and joyous celebrations broke out that are the ancestors of today's Juneteenth festivities.
Black Texans celebrated their red-letter day with a fervor that made the holiday a second Christmas. The celebrations grew and flourished. They included entertainment ranging from heartfelt prayers of thanksgiving offered up by preachers in sonorous tones to cake walks and parades with lots of high stepping horses. New clothes were the thing at celebrations where the survivors of this American holocaust were often the guests of honor.
A focus on the food
The backbone of all of these festivities, though, is the table. Those who had toiled in sorrow's kitchen commemorated their liberty with some serious high-on-the-hog eating. Picnics and barbecues were the hallmarks of the festivities, with tables covered with bright cloths offering specialties like barbecued ribs and fried chicken, along with variations on summer produce like black-eyed peas, peaches and watermelon.
Today's festivities are more likely to include beauty competitions and baseball games than the sermonizing of the past. The uniquely Texan holiday and the emancipation that it honors, though, has struck a chord with African-Americans around the country and increasing numbers north and south are celebrating Juneteenth in a variety of ways. The date became one of Texas' 14 official holidays in 1979. All of the varied celebrations involve a shared meal of some sort, more often than not a barbecue. I like to think that somewhere on the table is the black-eyed pea dish that Texans call Texas caviar.
Texas Caviar
- Drain the black-eyed peas and place them in a non-reactive bowl.
- Add the remaining ingredients and stir well to make sure that all of the ingredients are mixed.
- Cover with plastic wrap and refrigerate for at least five hours. Serve chilled or at room temperature.
Jessica B. Harris, a contributor to Zester Daily, is the author of the new book, "High on the Hog: A Culinary Journey from Africa to America," and 11 other books on African-American foodways.
Photo: Texas caviar. Credit: Jessica B. Harris
When I ask any group to name African-American foods, only a few timid hands go up. And invariably whatever list I draw out from them runs to chitterlings, collard greens, gumbos and cornbread. With prodding, it might grow: Fried chicken? Catfish? Smothered pork chops? Occasionally a fearless soul will venture watermelon? Or okra — complete with the grimace that the vegetable usually evokes in Northerners. I smile and congratulate them for they are indeed correct. Why, though, I wonder, have they not added other dishes to the list?
To be sure the savory crunch of a well-fried piece of chicken owes a great deal to the wizardry of African-Americans, as do potato chips, Hoppin' John and barbecued spareribs. But black Americans' culinary heritage is much deeper — and broader — than most people appreciate. Joe Randall, a 43-year veteran of the hospitality industry put it bluntly: "Part of the problem with African-American chefs is that people don't think of us as cooking anything other than ribs or barbecue."
Despite centuries of cooking in the kitchens of others — preparing their foods and our own — African-American chefs are left with a presumed culinary legacy of a scant number of dishes, most of which involve making kitchen magic from some less noble animal part.
The great irony is that this imagined lack of culinary tradition and ability is a relatively recent position on the part of the country. In times past (or, to tell the truth, before being a chef became a moneymaking proposition) blacks operated at the highest ranks of the culinary profession and could be found in all of the best kitchens of the country from the White House down. George Washington was so fond of the food of his enslaved chef, Hercules, that he sent for him when he was in New York. Thomas Jefferson requested that James Hemings (Sally's brother) travel to Paris when he was American ambassador and apprenticed him to the top chefs in France trusting that he would learn well and bring Gallic culinary innovations back to the States. Robert Bogle in 18th century Pennsylvania was so renowned for his oversight of the events of the high and mighty that no Philadelphia affair was deemed properly executed unless he had a hand in the preparations. His fame netted him a handsome income as well as a poem penned by a member of the Biddle family, "Biddle's Ode to Bogle!"
In the antebellum South, the stereotype prevailed that African-Americans, in fact, had a natural gift for cooking. R.Q. Mallard of Georgia wrote of one plantation kitchen where "French cooks are completely outdistanced in the production of wholesome, dainty and appetizing food; for if there is any one thing for which the African female intellect has a natural genius, it is for cooking." In Louisiana, another made a sweeping, if incorrect, categorization, writing, "The negro is a born cook …" He should have tasted my aunt's food!
As we enter the second decade of the 21st century, however, the pendulum seems to have swung. Many will gladly admit to loving greens, gumbo, chicken and catfish. Yet, as obsession over fat content pushes those dishes out of favor, African-American chefs are somehow considered able to cook nothing else. While Washington's Hercules may have known his way around a mess of greens, he undoubtedly spent more time cooking the steak and kidney pie and trifle that Washington loved. One of the recipes that we have from Hemings is a variation of the French dessert known as Ile Flottant. And the generations of African-American chefs in Big Houses, Pullman cars, hotels, and throughout the country certainly offered their clientele more than hogmeat and hominy.
Let's therefore stop placing African-American food in a ghetto defined by pork chops, greens, and macaroni and cheese. It's a much more varied repertoire. It encompasses cornbread and biscuits and succulent roast pork. It's black-eyed peas and butter beans, but also Heming's snow eggs and now, in the 21st century as the definition of African-American expands, it's also Jamaica's jerk, Ethiopia's injera and Brazil's moqueca — and a myriad of dishes that mean we eat the world.
Jessica B. Harris, a contributor to Zester Daily, is the author of the new book, "High on the Hog: A Culinary Journey from Africa to America," and 10 other books on African-American foodways.
Kwanzaa in Recipes
by: Jessica Harris
in: Cooking
The menorah is stowed and the dreidels tucked away for another year. The Christmas tree is beginning to shed needles on the rug and the batteries are already wearing out on the new toys. It's Dec. 26 and that means it's Kwanzaa, the secular African-American holiday that runs from Dec. 26 until Jan. 1.
The seven-day holiday is based on seven principles: The Nguzo Saba, a collection of building blocks of self awareness. Each day celebrates a different principle.
Seven Days of Kwanzaa
Each day of Kwanzaa celebrates a different principle.
- Umoja – Unity
- Kujichagulia – Self Determination
- Ujima – Collective Work and Responsibility
- Ujamaa – Cooperative Economics
- Nia – Purpose
- Kuumba – Creativity
- Imani – Faith
Each evening, the family gathers around the Kwanzaa centerpiece and the question "Habari gani?" (Meaning "what's up" or "what's the news") is asked. The answer is the principle of the day, which is discussed by the entire assembled household. In some families a chalice of unity is passed around. In others, libation is poured in honor of ancestors. In honor of all of the African-Americans who made their way in this country thanks to food ways — from planting the crops to clearing the tables, I've decided that this year I'll think about the different culinary heroes each night who embodied the principle of the day and celebrate them with a special dish.
Day One: Umoja (Unity)
To strive for and maintain unity in the family, community, nation and race.
An African-American president in the White House who has no blood connection to enslavement and a changing national discourse about race are enough to signal that the need for unity among peoples of African descent is as present as it was in 1966 when the Nguzo Saba of Kwanzaa were first formulated. Therefore, on the first night of Kwanzaa, I pour libation on the ground and salute all peoples of African descent wherever they may be on the globe. I celebrate our unity by raising a glass of good Kentucky bourbon.
Day Two: Kujichagulia (Self- determination)
To define ourselves, name ourselves, create for ourselves and speak for ourselves instead of being defined, named, created for and spoken for by others
In the days of the Civil Rights movement, it seemed that every Southern town had an African-American restaurant that was a bastion of comfort for its inhabitants. These places offered up the traditional African-American fare of the South: heaping plates piled high with smothered pork chops or fried chicken. There were freshly cooked collard or mustard greens seasoned with fatback, butter beans that had been cooked long low and slow, sweet potatoes dripping with brown sugar syrup, and fluffy cornbread with no sugar in it. In each town, these places with names like Paschal's and Deacon's and Dooky Chase became lynch pins for the movement. These were cultural way stations where blacks could meet and strategize around a table piled high with comfort food.
On this second day of Kwanzaa, I will pour libation on the ground and salute those entrepreneurs who provided a place for coming together to plan for the events that created the world in which we now live. I will salute them on the plate with a dish of the fried chicken that was often on the menu.
Fried Chicken
Serves 4 to 6. Adapted from "The Welcome Table."
- Wash the chicken thoroughly and pat the pieces dry with paper towels.
- Heat the oil to 350 F in a heavy cast iron skillet.
- Place the remaining ingredients in a brown paper bag and shake to mix well. Then, add the chicken pieces a few at a time and shake to ensure that each piece is well coated with the mix.
- Place the chicken pieces in the skillet and fry, uncovered for 15 to 20 minutes turning as the chicken browns. Check for doneness by pricking the chicken with a fork. The juices should run clear with no trace of blood.
- Remove and drain on paper towels. Serve hot, warm, or room temperature.
Day Three: Ujima (Collective Work and Responsibility)
To build and maintain our community and to make our sisters' and brothers' problems our problems and to solve them together.
From the days of enslavement through the present, people of African descent in the United States have worked the land. During the Colonial period, they planted rice in South Carolina and created that state's vast wealth. In the North, they worked on plantations and small farms provisioning not only themselves, and their masters, but often growing food that was sold to others as far away as the Caribbean. In recent times, the workers may indeed be from the Caribbean or points south, but they are still growing and harvesting the crops on which we depend.
On the third day of Kwanzaa, therefore, I will celebrate African-American farmers whether they farmed their own land in freedom or that of others as slaves or migrants. We would all be less well nourished without their agricultural ability and technological knowhow. I will salute them on the plate with a dish of blanched okra.
Blanched Okra
Serves 4
- Place the water in a large saucepan and bring it to a boil over medium heat.
- Plunge the okra into the water and allow it to cook for three to five minutes.
- Add the lemon juice at the last minute of cooking time.
- Remove the okra, drain, and serve hot with a pat of butter.
Day Four: Ujima (Cooperative economics)
To build and maintain our own stores, shops and other businesses and to profit from them together.
Nineteenth-century Philadelphia was a pivotal city for much African-American history and blacks had long worked in the city's food-service industry. There, a group of French West Indian immigrants banded together to create a union that became a bulwark of that city's high society well into the 20th century. They formed a union of caterers and shared the equipment, chairs, linens and other service items. They also trained the waiters who then could work for any of the catering companies.
These African-American caterers and their descendants set the bar for entertainment. In the words of African American sociologist W.E.B.Du Bois, "they transformed the Negro cook and waiter into the public caterer and restaurateur, and raised a crowd of underpaid menials to become a set of self-reliant, original businessmen…"
On the fourth day of Kwanzaa, I pour libation on the ground and salute the caterers of Philadelphia for their embodiment of the principle of cooperative economics. I celebrate them on the plate with a slice of lemon pecan pound cake.
Lemon-Pecan Pound Cake
Serves 10
- Preheat the oven to 350 F. Grease a 9-inch loaf pan.
- Sift the flour, salt and nutmeg into a small bowl and set aside.
- In another bowl, cream the butter, slowly add the sugar, continuing to stir until light. Beat the egg yolks until thick and slowly drizzle them into the butter while continuing to beat.
- Gradually blend in the flour mixture, add the vanilla and lemon extract and zest and beat until smooth. Stir in the pecans.
- Beat the egg whites to soft peaks and fold them into the batter.
- Pour the batter into the pan and bake for an hour or until the cake pulls slightly from the sides of the pan.
Day Five: Nia (Purpose)
To make our collective vocation the building and developing of our community to restore our people to their traditional greatness.
Sometimes, purpose in life means succeeding in the face of unspeakable odds. In ante bellum New Orleans, coffee stands were scattered throughout the city from which women of color sold coffee — the city's favorite non alcoholic elixir. The most prized spots were in front of the cathedral where the women were assured of customers at the end of Mass and in the French Market where shoppers were equally likely to stop for a tiny cup of the brew. The Daily Picayune described the coffee served by Zabette as "the essence of the fragrant bean" and bemoaned the fact that following her death "lovers of that divine beverage wander listlessly around the stalls on Sunday mornings with a pining at the bosom which cannot be satisfied."
Others served their purpose by re-creating a West African rice fritter called a cala that was prepared from leftover rice and often sold along with the coffee.
On this fifth day of Kwanzaa, I pour libation on the ground and salute the purpose of those women who created their own way in the world by selling coffee and making fritters. I celebrate them on the plate with calas.
Makes approximately 12 calas. Adapted from "Beyond Gumbo: Creole Fusion Food from the Atlantic Rim."
- Place the rice into a medium-sized bowl and sprinkle the flour and the baking powder on top of it, mixing thoroughly to coat the rice. Mix in the sugar. Sprinkle the vanilla over the rice and mix well.
- Add the eggs one at a time, mixing well. Heat the oil for frying to 375 F in a heavy skillet, (You need at least ¼ to ½ inch of oil.)
- Form the calas with two tablespoons, moving the dough from one to the other until you have an oval.
- Push the oval off the spoon into the oil and fry, turning once until it is browned on both sides.
- Drain well on paper towels and sprinkle with powdered sugar. Serve hot.
Day Six: Kuumba (Creativity)
To do always as much as we can, in the way we can, to leave our community more beautiful and beneficial than we inherited it.
African-American street vendors have transformed the nation's culinary landscape for centuries. Roast corn sellers who hawked their roasting ears on the street corners of Lower Manhattan in the Federal period, vendors sold roasted sweet potatoes out of the back of rigged up burners in Depression-era Harlem. And men drive trucks up from North Carolina filled with ham, greens, sweets and sorghum syrup to sell to homesick African-Americans in northern black neighborhoods until this day. For all of them, the ability to create a street cry or to design a humorous sign made the difference between success and failure.
So on the sixth day of Kwanzaa, I salute the street hawkers who keep neighborhoods lively and keep the tastes of fresh black-eyed peas, sorghum syrup, and good country ham alive in black neighborhoods throughout the country. I celebrate them on the plate with a snack of roasted sweet potatoes.
Roasted Sweet Potatoes
Serves 6
- Preheat the oven to 450 F.
- Scrub the potatoes. Coat their skins lightly with vegetable oil and place them on a rack in the oven. Allow them to cook for 45 minutes or until they are cooked through.
- Slit them open and place a tablespoon of butter and the freshly ground nutmeg in each.
- Mash it all in and eat while piping hot.
Day Seven: Imani (Faith)
To believe with all our hearts in our people, our parents, our teachers, our leaders, and the righteousness and victory of our struggle.
People may suggest that we live in a post-racial world, but anyone who has looked at national statistics about homeless, education, poverty, hunger and more knows that there is still work to be done.
On the final day of Kwanzaa I salute all of those who are working to better the lot of people of African descent in the world. I celebrate them with a glass of rum — aged Rum Barbancourt from Haiti.
Kwanzaa yena iwe na heri. Happy Kwanzaa!!
Jessica B. Harris is the author of 11 critically acclaimed cookbooks documenting the foods and foodways of the African Diaspora. In 2010 she was named to the James Beard Who's Who of American Food and Beverage. Her narrative history of African-Americans and food, "High on the Hog" will be published by Bloomsbury in January.
Credit: Jessica B. Harris
The percentage of Latin Americans in the kitchens of the U.S. is startling, yet few have attained the ranks of stardom in this country. At the beginning of October, the Culinary Institute of America began its first steps toward doing something about that. With the support of generous funding by San Antonio entrepreneur Kit Goldsbury, the culinary school opened a San Antonio campus with the objective of creating more well-trained Latin chefs.
Situated in San Antonio, a city where the food is redolent with the rich flavors of the Mexican world, the campus is well placed to attain its mission as was amply testified to by the opening ceremony that included not only guest chefs from as far away as Brazil and Peru, but also notable chefs specializing in the foods of Latin America and those influenced by Latino culture such as Rick Bayless, Mark Miller, Cuban-born Maricel Presilla, Houston's own Robert Del Grande, Florida's Norman Van Aken and others.
Presenting Latin and Caribbean influences
The Oct. 9 opening of the campus was preceded by a two-day conference that explored many aspects of the food of Latin America. Chefs presented glorious dishes with bright Latin flavors and amazing zest of taste. The chefs with restaurants in the U.S. may have been the headliners, but those who got the most attention at the conference were the guest chefs from other areas of Latin America and the Caribbean who strutted their stuff before an attentive audience in the demonstration kitchen of the new facility.
The keynote presentation celebrated Mexican history with an instructive discourse about our notions of Mexican food and its true history by academic Jeffrey Pilcher, author of "Que Vivan Los Tamales." Then it was on to the chefs who spent the next day and a half presenting many aspects of the foods of Latin America from Brazil's churrasco to the cebiches of Peru and the complex dishes of the Amazon rainforest.
Dinners passed in a haze of new friends, fellowship over wine and food, and good conversation and by Friday morning it was all a culinary blur. By then, master chef Mark Miller brought attendees back to reality with a presentation that discussed how these vibrant tastes and innovative cooking methods could effectively be brought to American tables.
Three panels galvanized the crowd and got our mouths to watering. The first was a presentation of cooking over live fire as chefs from as far away as Brazil and as close by as Houston hit the grill and demonstrated the multiple Latin methods of grilling and barbecuing. Chef Rodrigo Oliveira grilled Brazilian rump steak called picanha, along with other Churrascaria specials such as fraldinha (Brazilian flank steak) and carne de sol (jerked beef). The accompanying manioc spears and manioc flour with garlic and savory vinaigrette sauce were also demonstrated by Mara Salles also from Sao Paolo. His eatery, Mocotó, founded by his father, specializes in the foods of Brazil's northeast, and has won awards for its more than 350 brands of cachaça. Also from Saõ Paulo, Mara Salles was the first Brazilian chef to join contemporary culinary practices with the traditional foods of the country. Her restaurant, Tordesilhas, is a Saõ Paulo must for diners interested in the country's culinary history. Beer, ribeye steaks, bacon, onions and garlic were the major components in a series of salsas created by Houston chef Robert Del Grande and Roberto Santibañez of Brooklyn's Fonda restaurant.
Arturo Rubio and Marilu Madueño demonstrated an Andean pit roast called a pachamanca. Similar to a Hawaiian Luau or an old-fashioned New England clam bake, a pachamanca is cooked in a hole in the ground with heated, cured stones. The building of the pit was fascinating and all waited eagerly as chicken, baby back ribs and leg of lamb, along with potatoes, sweet potatoes, plantains, corn, yucca and unshelled fava beans were piled in. The meats and vegetables were precisely layered with hot stones, and covered first with a cloth, then with a mound of dirt on which the godfather and godmother of the pit roast — CIA benefactor Kit Goldsbury and his wife — placed a cross and red and white flowers, the colors of the Peruvian flag. When it was uncovered and disassembled after the morning's sessions, we all stood around marveling. The pachamanca's offerings of meat and vegetables were the highlight of lunch.
A pig cookoff was the conference's culminating culinary event and featured Mexican pork in adobo sauce, Brazilian pork cracklins, Michoacán-style slow-cooked pork, Morelia pork stew, slow-roasted pork in banana leaves and Maricel Presilla's 100-pound pig roasted in a caja china. The dishes were all demonstrated and served at the final reception of the conference.
A solid culinary education
The amazing display of the scope of the food of Latin America and the Caribbean were explored in panels on topics as wide-ranging as Mexican regional cooking, the African hand in the foods of Latin America, and the importance of women in the creation of Latin American and Caribbean cuisine.
The attention to the diversity and influence of these cuisines made the challenge for CIA evident. If students are able to access even a small portion of the knowledge displayed, and if they receive training in these cuisines as well as the classic French training that is the standard at most U.S. culinary schools, they'll get a solid foundation. If they are able to use this information to capitalize on their own varying backgrounds in a San Antonio region so culturally rich in the foods of the Latin world, this campus will be poised to be a big success.
The proposed opening of an Asian campus to be located in Singapore would seem to be another step forward for the Culinary Institute of America as it aims to celebrate the varying culinary cultures of the globe. I wouldn't be me, however, if I didn't ponder when and where will the campus be located that specializes in the foods of the African continent and its Diaspora? Now that's an opening I dream of attending.
Jessica B. Harris is the author of 11 critically acclaimed cookbooks documenting the foods and foodways of the African Diaspora. In 2010 she was named to the James Beard Who's Who of American Food and Beverage.
Photo: Afro-Peruvian tacu tacu as prepared by Chef Marilu Madueño of Huaca Pullcana in Lima, Peru.
A Summer of Oysters
by: Jessica Harris
in: Fishing
I am allergic to shellfish through some mysterious act of the gods, yet oysters have marked my summer and are on my mind as the season once again turns to a month with an "r" in it. The dictum not to eat oysters in months without an "r" in their spelling is a long-standing one and may have to do with the months in which the mollusks traditionally spawn. However, with the advent of refrigeration, people increasingly ignore the old saw. Some places like Casamento's Oyster House in New Orleans remained one of the last holdouts, closing for several months during the summer. They closed this year as well, but with the Gulf of Mexico oil spill gushing wildly, no one was sure of when they would reopen.
My early summer was spent in New Orleans amid folks wondering and worrying about the BP oil spill at a time when the city should have been rejoicing at the progress that had been made five years after Hurricane Katrina and looking forward to better things yet to come. In June, I ate with friends who consumed Gulf oysters with appetites that would make Henry VIII blanch and heard tales of how the old-line New Orleans eateries like Galatoire's and Antoine's were examining their old recipe files to discover ways to continue if Gulf oysters should not be available.
Oyster beds of Virginia
A few weeks after watching friends slurp down several dozens of plump Gulf oysters, I found myself on the eastern shore of Virginia. Again oysters prevailed. There were oyster tastings with the connoisseurs savoring the difference between saltwater and freshwater varieties and oysters — raw, fried, poached and baked — at almost every meal and much slurping all round. One of the high points of the trip was riding out to oyster beds and being instructed on the aquaculture that allowed them to be produced in controlled conditions. We watched the various stages of the production from the seeding of the oyster beds to the harvesting of the shellfish.
I even managed to summon up the courage to hop (OK, climb with much trepidation) over the side of the boat to see the beds up close. Sitting in the damp bottom of a boat as it sped along the flats, I thought of my friends in New Orleans, but also of the history of some 19th century African-Americans whose knowledge of oysters allowed them to create businesses based on the mollusks. One man, Thomas Downing, managed to earn enough to open a restaurant and later a hotel, and to become one of New York City's leading black citizens. At that time when much of America indulged in a love affair with the briny mollusks, African-American oystermen were in the vanguard of the trade.
Potluck on Martha's Vineyard
My oyster summer finished on Martha's Vineyard where at the Slow Food Martha's Vineyard's potluck, oyster knives once again were being manned. Here they were deftly wielded, not by those whose facility with their oyster knives and their gift of gab gave rise to the expression shuck and jive, but by local oystermen. My friends assured me they were no less tasty. I noted with dismay for my oyster-loving friends a sign in a local fish market that attested to the fact that the BP oil spill and the resulting lack of oysters on the American market had caused a rise in oyster prices.
As summer fades into September — a month with an "r" in it — no one is sure what is going on in the Gulf. What we do know is that oysters and other Gulf seafood were and are some of the most desirable in the country. There may not be as many as there were in the past, but Gulf oysters are still around and being savored. Casamento's has reopened, and a reduced staff of shuckers is hard at work. Diners at Antoine's, Galatoire's, Dooky Chase's, and other of the city's eateries continue to savor their oysters Rockefeller and oyster po' boys. I know that when I'm back in New Orleans at month's end and see oysters on the menu, I may have to load up on Benadryl, get myself an epi-pen and slurp down at least one to show my solidarity with the Gulf oystermen, fishermen and shrimpers who have lost so much once again.
Jessica B. Harrisis the author of 11 critically acclaimed cookbooks documenting the foods and foodways of the African Diaspora. In 2010 she was named to the James Beard Who's Who of American Food and Beverage.
It's August, but this year I won't make my annual trek from Martha's Vineyard down to the Caribbean. I have to miss Saturday's Fete des Cuisinieres (Feast of Women Cooks) in Guadeloupe. I will miss the high Mass at the cathedral with all of the members of the Association des Cuisinieres and the Cuistot Mutuel: two organizations that are guardians of Guadeloupe's culinary patrimony. I will miss dressing in full Creole finery and will only know what bird of paradise colors were selected for this year's dress when I get to Guadeloupe later in the year. Even on my other island, I'll probably still deck myself out in my chaine forcat, or convict's chain, that the slave master gave his slave mistress and my grains d'or, golden balls that were worn when sumptuary laws forbade wearing real pearls. And I might even wear my earrings in the shape of bunches of sugar cane. But I will miss the annual luncheon with all of its gaiety and the dancing that follows, and the feeling of conviviality. Most of all I will miss being a part of a culinary connection to something much larger that country or language.
I will get to Guadeloupe before next year because my Cuisiniere friends there are guardians of a little known but century-old tradition that celebrates the mastery of women cooks and the classic dishes they prepare. The organization began as one of the many self-help and mutual aid societies that were developed by peoples of color in the New World who had no access to health or burial insurance.
Classic Creole
This one was formed by those who worked in the culinary trades, and their pride in their profession is evident in their selection of Saint Lawrence as their patron. He's significant because he was martyred on the grill, and their uniforms all include embroidered aprons that have as centerpiece a design of the grill. Although many of them are venerable, and the oldest member one year topped 100, they still take delight in serving their guests and in celebrating the culinary classics of their Creole tradition. Many of the dishes they serve to the admiring public who assemble annually in the schoolyard in Pointe-a-Pitre harkens back to the days of enslavement and the ingredients — cassava, potatoes, carrots and lesser cuts of meat — recall that time. Other dishes are bright testimonials to the inventiveness of Creole cooks: blaff, freshly caught fish poached in a lime-infused broth spiced up with hot chili; acrats de morue, fried codfish beignets that maintain the name of a West African fritter; and small land crabs seasoned to perfection.
A little punch
The beverage of the day is often Champagne — a testimonial to the island's French influence — but the bottle of rum is never far away. And the meal begins with a round of the lime, rum and sugar cocktail known as a 'ti punch. Preparing one at times can take on the intricacy of a Japanese tea ceremony. First there's the sugar, just enough at the bottom of the glass, then a squeeze or two of lime so that the juice moistens the sugar. Muddle it well with your teaspoon. Then add a full dose of rum. Too much and you're marked as a drinker; too little and it's limeade. Voila, it's the perfect way to celebrate the feast and a perfect way to begin to understand the importance of rum in the Caribbean region.
Short for a petit punch, this is a classic mix of lime, sugar or sugar syrup, and white rum from the French Caribbean. There, natives debate whether it ruins the drink to add an ice cube and discuss the relative merits of using simple syrup (sirop de canne), which is sold in the grocery stores, or simply crushing brown sugar with a spoon. If you like a caipirinha, you'll love this French variation on the lime, rum and sugar theme.
'Ti Punch
Serves one
Place the lime pieces into an old-fashioned glass or a small wide-mouth stemmed glass.
Add the sugar and pour in the rum. Stir until well mixed.
Some will add an ice cube, but many consider this anathema.
Jessica B. Harrisis the author of 11 critically acclaimed cookbooks documenting the foods and foodways of the African Diaspora. In 2010 she was named to the James Beard Who's Who of American Food and Beverage.


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Digital Devices Could Impact Common-Core Test Results
Some test questions are likely harder to answer on tablets than on laptop or desktop computers, presenting a new challenge as states move to online assessments. (July 22, 2016)
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Trump Promotes School Choice, Bashes 'Bureaucrats' in Speech
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Vouchers Put Some Parents in Squeeze on Special Education Rights
Career-Tech in Action at Cleveland Boys & Girls Club
A few miles from the Republican convention site, a youth club's farming program and music studio offer participants outlets for their emotions and chances to learn useful skills. (July 21, 2016)
Commentary: K. Brooke Stafford-Brizard
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American Politics Through the Eyes of an 8th Grader
An 8th grade history teacher discusses what his students understand about today's rancorous political climate and what adults would do well to remember. (July 19, 2016)
4 Ways to Protect Vulnerable Students Under ESSA
The language of the Every Students Succeeds Act could shortchange students in Title I schools, writes Teach Plus Executive Vice President Alice Johnson Cain. (July 15, 2016)
Walt Gardner's Reality Check
How to Score High on the SAT Essay
In scoring the new SAT's optional essay, graders aren't permitted to exercise sufficient personal judgment, writes Walt Gardner. (July 22, 2016)
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Over the years, Diplomas Count—in addition to its annual graduation-rate analysis—has highlighted issues critical to the goal of ensuring that all students get an equal opportunity to earn a high school diploma.
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Proponents point to increased attention to cultural landmarks and opportunities to weave math and reading into the game, but skeptics raise concerns about data privacy and pricing. (July 18, 2016)
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A small European study found that teachers think educational robots have benefits for students, but they're skeptical of fitting robots into the curriculum and using limited class time. (July 13, 2016)
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subset: commoncrawl


text:
Hyatt House Charlotte Airport
Hyatt House Charlotte Airport
Hotel Guest Rating: 9.0/10
4920 South Tryon Street
Charlotte, NC 28217
Hotel Freebies Available*
• Free Breakfast show dates
• Free Internet in Room show dates
• Free Parking show dates
Welcome to the Hyatt House Charlotte Airport
Free parking, free Wi-Fi, an outdoor pool and a complimentary airport shuttle make a great base near Uptown for Priceline guests staying at Hyatt House Charlotte.
Hotel Features
The five-floor Hyatt has 135 spacious, non-smoking suites. These well-designed studio, one- and two-bedroom accommodations feature plush Hyatt Grand Beds and plenty of amenities. Cook yourself into a frenzy in the kitchenettes with two-burner stovetops, microwaves, mini-fridges, coffee and tea makers, toasters, cookware and tableware. Relax in the living room with sofa bed and watch a little telly on the flat-panel HDTV with premium cable and DVD player, or surf the Web with free Wi-Fi. In the morning, head to the buffet table and enjoy the free spread of eggs, sausage or bacon, bagels, toast, muffins, cereals, yogurt, fruit, coffee and juice. On weeknights, Monday through Thursday, the hotel hosts a complimentary evening social hour with beer, wine, soft drinks and hors d'oeuvres. There is also has an outdoor pool, hot tub, 24-hour fitness center, basketball court, courtyard patio and grilling area.
Hotel Location
The Hyatt House Charlotte is located off I-77. The Billy Graham Library is two miles west, and Carowinds Theme Park is seven miles south. Uptown Charlotte is four miles northeast. The hotel is also located five miles east of Charlotte Douglas International Airport.
Guest Favorites
Priceline guests say the Hyatt House Charlotte is like the summer of their content, giving them "great service, location, and price," plus spacious suites, complimentary Wi-Fi, free parking, a free ride to the airport and a staff that is "absolutely wonderful."
Hyatt House Charlotte Airport Amenities
- 24-hour food & beverage kiosk
- 24-hour front desk
- Accessible facilities
- Accessible parking
- Accessible room
- Air conditioning
- Air conditioning individually controlled in room
- Alarm clock
- AM/FM radio
- Baggage hold
- Banquet facilities
- Barbeque grills
- Bell staff/porter
- Buffet breakfast
- Business center
- Cable television
- Catering services
- Children welcome
- CNN available
- Cocktail lounge
- Color television
- Complimentary breakfast
- Complimentary buffet breakfast
- Complimentary coffee in lobby
- Complimentary in-room coffee or tea
- Complimentary newspaper in lobby
- Concierge desk
- Conference facilities
- Connecting rooms
- Desk with electrical outlet
- Direct dial telephone
- Dry cleaning
- Early check-in
- Evening reception
- Exhibition/convention floor
- Express check-in
- Express check-out
- Family plan
- Fire safety compliant
- Fitness center on-site
- Free airport shuttle
- Free credit card access calls
- Free high speed internet connection
- Free local calls
- Free parking
- Free toll free calls
- Front desk
- Full business center
- Full service housekeeping
- Golf
- Grocery shopping service available
- Hairdryer
- Handicap rooms
- Heated guest rooms
- High speed internet access fee
- High speed internet access for laptop in public areas
- High speed internet connection
- Hot breakfast
- Hot continental breakfast
- Housekeeping - daily
- Interior corridors
- Iron
- Ironing board
- Jacuzzi
- Jogging track
- Kitchenette
- Late check-out available
- Laundry/Valet service
- Lobby coffee service
- Managers reception
- Massage services
- Meeting rooms
- Non-smoking
- Non-smoking rooms (generic)
- On-site business center
- On-site business center is staffed
- On-Site parking
- Outdoor pool
- Parking
- Parking lot
- Pets allowed
- Photocopy center
- Pool
- Private bath or shower
- Public area air conditioned
- Remote control television
- Safe deposit box
- Secured parking
- Security
- Storage space
- Sundry/Convenience store
- Telephone
- Telephone jack adaptor available
- Train access
- Transportation
- Transportation services - local area
- Transportation services - local office
- Valet cleaning
- Valet same day dry cleaning
- Voice mail
- Wakeup service
- Whirlpool
- Wireless connectivity
- Wireless internet connection
- Wireless internet connection in public areas
Hotel Information
Please note the transfer service operates within a limited range. Contact hotel for details. Guests are required to show a photo identification and credit card upon check-in. Please note that all Special Requests are subject to availability and additional charges may apply.
Hotel Guest Reviews of the Hyatt House Charlotte AirportOur hotel ratings and reviews are from real hotel guests. Priceline.com ensures that its reviews are guests-only by proactively sending hotel surveys to customers after they've completed their hotel stays. In the post-stay surveys, priceline.com hotel customers are asked a number of questions about their stay and the hotel. On a scale of 1-10 with 10 being the best, the survey asks guests to rate their overall experience and specifically rate the hotel's cleanliness, staff and location. Priceline.com does not allow site visitors to post unsolicited hotel reviews.
Sort by: All Travelers | Business Traveler(3) | Traveling as Couple(6) | Family with Young Children(1) | Family with Teens(2) | Senior Traveler(1) | Group Traveler(4)
Dianne from Charlotte, NC
May 23, 2016
Senior Travelers
May 23, 2016
Senior Travelers
Soooo client/guest oriented. I've lived locally in Charlotte over55 years and can truthfully say this was my TOP hotel stay. Their comp breakfast was amazing in all categories. My room was perfect....air/heat was comfortable w no effort. Excellent, all!
No!,,,,I love this hotel and will go back !!!
Katherine from Greenville, SC
January 4, 2016
January 4, 2016
The hotel was only a short drive from the airport. It was scrupulously clean and well-appointed, and the bed was comfortable. I was pleasantly surprised to find my room was actually a suite with a sofa and kitchenette. The park-and-fly option worked well
Darrell from Greensboro, NC
September 16, 2015
September 16, 2015
Little far from downtown
Kyle from Waterford, Canada
September 1, 2015
September 1, 2015
The room was clean and tidy, easy to get to location.
Not enough breakfast for the people staying my particular morning.
Brooke from Kernersville, NC
August 25, 2015
Group Traveler
August 25, 2015
Group Traveler
The hotel was wonderful! Great room, spacious, friendly staff
They weren't able to put me and my friends on the same floor
Verified Hotel Guest from Solon, OH
June 21, 2015
Family Traveling with Young Children
June 21, 2015
Family Traveling with Young Children
Location and late check out
A mysterious 15$ charge on my credit card 5 days later
Verified Hotel Guest from Sewickley, PA
June 9, 2015
Family Traveling with Teens
June 9, 2015
Family Traveling with Teens
Great rooms, very good breakfast, comfortable and quiet
Ned from Murray, UT
April 14, 2015
Business Traveler
April 14, 2015
Business Traveler
Clean and comfortable.
Timothy from Columbia, SC
March 12, 2015
March 12, 2015
The area was close to everything
The smoking in the hall when we was trying too the room
Jennifer from Greenville, SC
January 3, 2015
Group Traveler
January 3, 2015
Group Traveler
This guest did not leave comments about this hotel.
Reviews of Hyatt House Charlotte Airport
(1 - 10 of 18 reviews)
(1 - 10 of 18 reviews)
from $103
- Embassy Suites Hotel Charlotte from $113 (0.1mi)
- La Quinta Inn & Suites Charlotte Airport South from $89 (0.1mi)
- Extended Stay America - Charlotte - Airport from $80 (0.2mi)
- Sleep Inn Billy Graham Parkway from $75 (0.2mi)
- Courtyard By Marriott Charlotte Billy Graham Pkwy from $170 (0.4mi)
- Kabuto Japanese House Of Steaks Inc (1.0mi)
- Villa Antonio (1.0mi)
- Bill Spoon's Barbecue (1.5mi)
- Greystone Restaurant (2.0mi)
- Mac's Speed Shop (2.5mi)
- Carowinds (6.1mi)
Most Popular Guest-Rated Hotels in Charlotte
Most Popular Business-Friendly Hotels in Charlotte
Most Popular Romantic Hotels in Charlotte
- Hyatt Place Charlotte Downtown
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Most Popular Family-Friendly Hotels in Charlotte
- Fairfield Inn & Suites By Marriott Charlotte Matthews
- Hampton Inn Charlotte-University Place
- Holiday Inn Express & Suites Charlotte- Arrowood


text:
Definition of unmarked in English:
1Not marked: an unmarked police car his skin was unmarked
More example sentences
- There was a big forensic mobile lab, there were about a dozen marked and unmarked police cars from the Sheriff's Department.
- Sinn Fein is understood to have given assurances of fresh co-operation to identify their unmarked graves, allowing their families to lay them to rest.
- Help is still needed to identify unmarked graves in Bonniconlon new cemetery.
1.1 Linguistics (Of a word or other linguistic unit) having a more general meaning or use than a corresponding marked term: "duck" is unmarked, whereas "drake" is marked
More example sentences
- The mark is not necessarily visible or audible: in the pair horse/mare, horse is the more general, unmarked term, while mare is marked for femaleness.
- And as Geoff observed, about a fifth of the clauses have the unmarked English order.
- Additive particles, however, occur in a second, equally unmarked pattern: the RC preceding the main stressed particle.
2Not noticed: it's a pleasure to reward them for work which might otherwise go unmarked
More example sentences
- None of them had noticed him; his launch had gone unmarked.
- If Chaucer's death went unmarked in the public world, his loss was deeply felt by the poets who followed after him.
- Well, the first anniversary of this website went unmarked on November 12th.
For editors and proofreaders
Syllabification: un·marked
Definition of unmarked in:
What do you find interesting about this word or phrase?
Comments that don't adhere to our Community Guidelines may be moderated or removed.
= trending


text:
All hail the new flesh â the gentleman zombie, ZOMBO, returns to 2000 AD with a new series from the insane imaginations of Al Ewing and Henry Flint!
Also in this weekâs Prog â the net closes on the mysterious wannabe assassin in Judge Dredd, things take a turn for the odd in Dandridge, itâs time for a bit of geek power in Thargâs 3rillers, and the plot thickens in Stickleback! 2000 AD Prog 1825 is on sale this Wednesday from UK stores and digitally worldwide through the 2000 AD app or DRM-free in the 2000 AD online shop at shop.2000adonline.com.


text:
Editor's Note: ESPN has teamed with Blue Ribbon College Football Yearbook to provide a comprehensive look at all 122 FBS teams. To order the complete 2012 edition of Blue Ribbon College Football Yearbook, visit www.blueribbonyearbookonline.com or call 1-877-807-4857 Monday through Friday from 9 a.m. to 5 p.m. Eastern. (The information in these previews is current through June 25, 2012.)
Awards for the best of Big Ten media days
34mBrian Bennett
SEC player roundtable: What made you return to school?
25mGreg Ostendorf
Harbaugh, confident Michigan steal show at B1G media days
1dBrian Bennett
Ex-starting QB Harris transferring from Florida
2dEdward Aschoff
Big Ten commish uncertain on retirement plan
16hAdam Rittenberg
UNLV football has weight room experience like none other
1dJackson Alexander
Louisville ready to step up in ACC Atlantic
5dDavid M. Hale
Uni Watch: UA goes back to school
5dPaul Lukas
Auburn DE Carl Lawson 'smarter' about offseason approach
5dGreg Ostendorf
Clemson, Florida State can't both make CFP, can they?
2dMatt Fortuna


text:
This actually began as an idea from a couple of guys in my team Steve Marsh and Alex Smith have been pulling this together for a couple of months now.
So what is it?
Partner Bot is your Instant Messenger 'data digger', which quickly retrieves partner-related information and shows you where you can find the answers you need. Simply type in your question and Bot will bring back an instant response. Add Bot as a buddy in your Windows Live Messenger contacts and it will always be available whenever you're logged in. Whether you're looking for support options, searching for competitive information or want to learn more about competencies, ask Partner Bot and it will point you in the right direction.
(Please be aware that Bot may guide you to areas of the Partner Portal which can only be accessed by Registered, Certified or Gold Partners, so you may need to sign-in to view this information.)
How Do I Add Partner Bot to My Contacts?
As a test, try asking the Bot "What is PerformancePoint?" Alternatively ask "Who is Steve Clayton?
This is a great piece of innovation that's come out of the UK partner team and should hopefully assist in navigating the wealth of content on the Microsoft partner web site.


text:
This is such a joke, doesn't he mean the last 16 weeks...? Get a clue, charlie brown, your offense sucks. And, if you think the 'prison break' offense is going to get you to the super bowl; think again, charlie. Just pathetic and woeful, thanks for a great season. See y'all in the fall, maybe I will go to ToysR us and put an etch-a-sketch in my game planner.
McCarthy says "we have established our brand of football"
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..."...Offensively, last quarter and a half not what we were looking for..."....
This is such a joke, doesn't he mean the last 16 weeks...? Get a clue, charlie brown, your offense sucks. And, if you think the 'prison break' offense is going to get you to the super bowl; think again, charlie. Just pathetic and woeful, thanks for a great season. See y'all in the fall, maybe I will go to ToysR us and put an etch-a-sketch in my game planner.Hide replies
you seriously need to restart your seroquel regiment back up, dude.
support groups can help, too.
I'd thumb down all of your posts twice if I could. You should stop watching football, you obviously don't enjoy it.
While you're at Toys R Us why don't you buy a binker and stuff it.
commenting on trolls encourages them. p-blood - ignore and start something productive. funny how they show up around viking games, huh.
notice any similarities between this and posts from the era of favre and the vikings? same troll, new screen names.
Now come clean. You're a fifth column here: you're a Bears or Queens fan, right?
i'm fine, thanks.
he's not going anywhere until the packers win the super bowl.
Whether or not you agree with boots, he's entitled to his opinion. The fact you posters all hate on him tells me how shallow the rest of you are. The Packers are not a great team, and aren't going to the Super Bowl this year. Now go clean up your garage...and don't forget the kitty litter! Pansies!
Boots, go root for the Sea-Chickens and come complaining when RGIII roasts them today.
How about we all stop feeding the trolls. Just stop responding....perhaps even report the trolls for abuse. Trolls live for the attention, so let's stop giving it to them. Don't respond.Hide replies
However some of those comebacks to the trolls in question are awfully funny and somewhat truthful at the same time.
frankly I am entertained by many of the responses you all post for Boots.
All the tolls aside, MM proved to fair minded fans he knows how to coach...the boys were ready to play last night...and Sir Charles really helped Capers game plan strategy.
One of the best football organizations in the NFL continue the legacy building.Hide replies
Dixon, really, are you serious? Did you see who the Packers were playing last night...a team without a qb! How hard a game was that to win? Oh yah, I forgot...we played against Adrian Peterson, who accumulated 1/5th. of his total season rushing yardage in 2 games against the vaunted Packers " D ". This is professional sports, not Jonestown! Quit drinking the cool-aid and watch the game!
GREAT defensive game last night - where are all the Dom Capers haters today?
I do not fear San Francisco. I think we will win next Saturday night, and win handily. Feel totally confident about it, and it's not homerism.
Was sickened to read that C-Wood is bothered by the fools' comments about him being unnecessary anymore... all the idiots wanting to shove him out the door. These are the same morons who wanted to get rid of James Jones. Do all of us true fans a favor and go follow the Cowboyz. You'd fit right in down there in little d. Mental midgets.
"Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts."
― Mark TwainHide replies
Any player who is upset about comments coming from sports blogs like this one needs a skirt!
Well,considering they faced a QB who hadn't thrown a single pass all season and last week gave up three TD passes to a second year ,I'd wait on the defense until next weeks game.
All the defense had to do yesterday was to play the run and they did a fine job but against a one demesional offense.
Should be second year QB
......"....we have established our brand of football......."
What does this mean...? I am serious, somebody in a couple sentences tell me what this man is talking about. Hey, I can live with the "bend but don't break" defense. We have no linebackers, so what do you do..? We have Arodg and the best receiving corp ever in the league. But, we suck. Because, Charlie Brown is the coach.
What is our brand of football...? We are not a physical team, we are not a finesse team, we are not a 'heady' football team, we have a QB that can shoot the eyes out of a gnat on a mad gallop.
So, is our brand of football, "Ride, Arodg, Ride?" I am serious, and I have thought a few minutes about this, i believe the song says it best.....
Arodg was a guy that lived in GB
Was down on all the latest dances
I found the groove and Arodg started to move
And all the guys taking chances and everybody would say
Ride Arodg ride, is all you gotta do wipe your weepin' eyes
Tell you just shake it to the east now, baby, yeah just
Shake it to the west now, baby, hey, baby just
Shake now, shake it, shake, shake it, yeah
Arodg would scramble all night long, this is what I say to you, yeah
How we fly we doin' till we die
We dancin' till the night is through
Everybody sing
Ride Arodg ride, oh, make me feel good
Wipe your weeping eyes, all you gotta do is
Tell you just shake it to the east now, baby, I'd keep on sayin'
Shake it to the west now, baby, gettin' good, I said
Shake it, shake it, babe
Shake it, yeah, shake it, yeah
Early in the morning yeah
In the evenin' go on and shake it, hey, hey baby
Ride Arodg ride
Lord, have mercy
Wipe your weeping eyes
Ride Arodg ride, win the soup bowl, baby..!!...Hide replies
Boots, start walking....
Don't be a pooper, just sing it. Its all we got left in the season.
If the Packers suck then what does that mean for a team like Kansas City?Hide replies
KC is the Black Hole of suckness. Colorado was once on the coast...KC sucked so hard Colorado is their neighbor. The Chiefs suck so bad that it carries over to the baseball team too. The only good thing to come out of Kansas is Jordy Nelson. The reason he is so fast is because he wanted out of Kansas so bad.
Looking forward to next week in San Francisco. If defense plays like that and offense clicks just a little more, I don't see any team in the NFC being able to stop the Pack...
I'd like to tank toim silverSsien fr sending in th fisrt artilce from te Marz rover.
Green Bay really needs to brag up last nights incredible win. Don't let the fact that they played a team using a Quarterback who never tossed the football in regular season diminish the win. Come on, a runner in a one mans race always wins.Hide replies
This comment has been deleted.
I'm sure your reply makes sense to someone.
McCarthy says special teams played well...?? What game was he watching...the vikes never played from less than the 40yd line the entire game. Punt coverage sucked, SF is just going to be scoring in bunches, the game is going to be over early, so don't worry about your toddlers not getting enough rest.Hide replies
I was actually at the game and can reliably say the queens consistently started at their 10-20 yard line throughout the game.
You have to forgive BootsAgain. He wasn't sober last night.
on 12 drives, the vikings' average starting field position was the 24 yard line.
their best starting spot was their own 41.
they started 4 drives between the 32-34, 3 from 20-22 and 4 drives inside the 20.
that equates to 7 of their 12 drives starting inside the 22.
aka- 58% inside the 22 and 33% inside the 20.
i don't see a problem.
on 11 drives, the packers' average starting position was the 29 yard line.
isn't continually posting to stop responding to the trolls acknowledging the trolls just the same?
It appears there are some "fans" whose teams either:
1. Stink.
2. Didn't make the playoffs.
The Gin Blossoms had a hit song years ago...it was titled "Jealousy".
"It's good to be the king".
Latest Packers Blog Posts
- Packers heighten emphasis on punt return after 2015 struggle
- Packers WRs learning Getsy's way of doing things
- Thompson: 'We're starting a new year and we're playing for a championship'
- Video: Breaking down Packers' first padded practice
- Spriggs earns valuable lesson from Peppers
- Linsley still fighting through hamstring injury
- T.J. Lang eager to return for contract year
- Video: Dougherty and Wood on Facebook Live
- Rookie Martinez enjoying reps with starters in the dime
- Paul Ryan visits Packers training camp
Video Highlights
Latest Packers Photo Galleries


text:
This item from Suzy Lemay is now in the Shop Backroom
More from Suzy Lemay
French Circa 1910 950 Silver Chamber of Commerce Calais Medal
This absolutely charming silver medal was designed by the celebrated French medallist, Louis Alexandre Bottée ( 1852 – 1941). This medal celebrates the Calais Chamber of Commerce which seems to have been founded in 1828. However this medal is clearly more recent and I am dating it to circa 1910.
The medal measures 1 and 5/8" (4cms) in diameter and weighs 36.4 grams.
On the front is a raised image of two ladies in classical clothing. The seated lady carries a caduceus and a shield with a fleur de lis. The standing lady gestures towards the harbour. Above her head is a banner with the word `Pax' (peace) and behind her is another with `Labor' (labour).
Right at the base is the signature 'L Bottée'.
On the reverse is the cock of France perched on a laurel branch over which is draped a piece of Calais lace. There is a wheatsheaf and a horseshoe at the base together with the date `1er juin 1828'. Around the top edge are the words `Chambre de Commerce de Calais'.
On the edge of the medal is inscribed `1 Argent ` – First Silver - with a horn of plenty mark. This indicates that the silver quality is 950 ie. higher than sterling 925.
This superb piece is in great condition with a light patina of age. It would be a perfect add to a collection of French medals. I find it quite lovely in its detail and quality. It will arrive in a gift box.
If you were the pending buyer of this item, go to My Account to view, track and check payment for this item.
Suzy Lemay
Sue Clark, Ipswich, UK
Antique and Vintage Treasures - from Great Britain, France and Continental Europe
Beautiful Items Carefully Selected in Europe. Free Shipping World Wide and Layaways available.


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Traxxas Ez Start Wiring Harness Jato TRA4583Traxxas EZ start wire harness for the Nitro Jato Stadium Truck.
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text:
I have a lot of programs installed on Windows 7 that I need on my Windows 8 (runs on a VHD). Do I need to duplicate all these installations or is there some tool that can update the Windows 8 system so that the programs on Windows 7 are accessible from it?
No, not possible as most programs write details to the registry (assuming it has to be installed and isn't a stand alone program). However, if you could somehow duplicate these registry entries onto the OS then I have no idea!
Try installing Portable apps which does not have anything in registery.
Only supported for portable apps


text:
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Innovative development projects receive awards
September 24, 2008 09:02 AM - Brett Cherry, SciDevNet
Innovators from developing countries have been honoured by The Tech Museum of Innovation in the United States.
Chinese innovation 'too isolated'
September 23, 2008 09:29 AM - Jia Hepeng, SciDevNet
[ZHENGZHOU AND BEIJING] For China to become a world leader in innovation, it should address regional differences and promote corporate input, according to a report by the Organisation for Economic Co-operation and Development (OECD).
São Paulo to invest $63 million on climate research
September 16, 2008 10:22 AM - Catarina Chagas, SciDevNet
The State of São Paulo Research Foundation (FAPESP) has announced a new US$63 million investment initiative for research on global climate change and its impact on Brazil.
Bangladesh steps up to tackle climate change
September 12, 2008 12:30 PM - , SciDevNet
[LONDON] Bangladesh has launched a comprehensive action plan to ensure the country's resilience to climate change over the next decade. The 2009—2018 plan was presented yesterday (10 September) during the UK—Bangladesh Climate Change Conference in London, United Kingdom.
China: Greener than you think
August 22, 2008 08:38 AM - , SciDevNet
China may have guzzled a lot of carbon in its 30 years of industrialisation, but it could achieve a clean energy miracle in the next 30, argues Wu Changhua in New Scientist.
Current climate models 'ignoring brown carbon'
August 18, 2008 10:50 AM - , SciDevNet
Scientists have found that air pollution from East Asia contains an abundance of 'brown carbon' particles and say that atmospheric models need updating to incorporate their effect. Current climate models take into account two types of aerosol carbon — organic carbon and black carbon — that arise from the burning of fossil fuels or biomass.
China ventures into carbon capture
August 11, 2008 10:38 AM - , SciDevNet
China and Australia will test a post-combustion capture (PCC) pilot plant in Beijing as part of a plan to cut carbon dioxide emissions from thermal power stations. The plant, officially announced last week (31 July), is a collaboration between the China HuaNeng Group, the country's largest power producer, and Australia's Commonwealth Scientific and Industrial Research Organisation (CSIRO).
Malaria cannot be halted on its own
August 6, 2008 11:35 AM - , SciDevNet
Concentrating efforts on malaria alone is unlikely to sustain malaria control or achieve its eradication, say Peter J. Hotez and David H. Molyneux in PLoS Neglected Tropical Diseases. They suggest an integrated approach, linking malaria and neglected tropical diseases (NTDs). Together malaria and the seven most common NTDs cause two million deaths a year.
China's Olympian efforts to tackle air pollution
August 6, 2008 11:17 AM - , SciDevNet
As the 2008 Beijing Olympic Games get underway, an expensive environmental experiment is taking place, providing a golden opportunity for pollution science. The Beijing Olympic Air Quality Monitoring and Warning Project, a 30 million yuan (US$4.3 million) monitoring system, has been created in an attempt to guarantee clear skies for the games.
Kenyan courts consider terminating biofuel plans
August 6, 2008 08:49 AM - , SciDevNet
The Kenyan courts are considering halting the first stage of a US$370 million biofuel project that aims to replace up to 20,000 hectares of coastal grassland with irrigated fields of sugarcane. A judicial review of the project, based at the Tana River Delta on the northern Kenyan coast, was granted last month (11 July) after a campaign from environmental groups such as Nature Kenya and the East Africa Wildlife Society,and nomadic cattle-farming groups. The project is intended to generate electricity — up to 34 megawatts a day at its peak — from sugar refining and up to 20 million litres of ethanol fuel annually from molasses.


text:
About the Authors
Institute for Cellular and Molecular Biology, University of Texas at Austin, Austin, Texas, United States of America
Bioinformatics and Systems Biology Program, University of California at San Diego, San Diego, California, United States of America
Section of Integrative Biology and Center for Computational Biology and Bioinformatics, University of Texas at Austin, Austin, Texas, United States of America
Scientific Computing and Imaging (SCI) Institute and Departments of Bioengineering and Human Genetics, University of Utah, Salt Lake City, Utah, United States of America
Corresponding Author
Competing Interests
The authors have declared that no competing interests exist.
Author Contributions
Conceived and designed the experiments: OA. Performed the experiments: CM AMG OA. Analyzed the data: CM AMG RRG OA. Contributed reagents/materials/analysis tools: AMG RRG OA. Wrote the paper: CM AMG RRG OA.


text:
Hi there,
Am trying to add a class to the comments generated section of the code so that I can style the title of my own posts.
Using the Blix theme asa base currently by default it displays..

1.
and for next post.

2.
next post reverts back to class="header"
I wanted to add another class for my posts ie. class="header me"
and the relevant php for comments.php
I have managed to style the text part of the post from a tutorial I found here, http://www.tamba2.org.uk/wordpress/commentstyling/
and even wrapped the date and time into authors comment,
but can't get rid of header box, would rather add class to it anyway.
A bit long winded-apologies, hope I have been clear, any help would be appreciated. Cheers


text:
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text:
The page How to use PSTricks in pdfLaTeX? explains a workaround that allows to use PSTricks in pdfLaTeX. As far as I understand it, it allows you to include a mix of eps and pdf figures in a TeX document and to compile the document with pdfLaTeX. Along similar lines, I was wondering if there is any way to get PSTricks to work with PDFTeXify in WinEdt?
texify (or pdftexify) is merely a program that will run (pdf)latex (and, if necessary, bibtex, makeindex, and what not) for however many times it takes to get all cross-references, citations, index commands, etc sorted out and resolved properly. Hence, as long as you've set your pdflatex program to run properly with pstricks, e.g., by specifying


text:
Fixed-Price - Intermediate ($$) - Est. Budget: $100 - PostedSkills: Data Backup Email Technical Support
For about 3 years we have used MediaTemple to process our emails. We now want to close MediaTemple. However all our emails and attachments sit in that server. We want to download them all (emails and attachments) so we can close down the MediaTemple account.


text: Personalised Initial Morse Code Tote Bag by A Piece Of 20% OFF £12.50$22.37€15.07$16.77 £10$17.90€12.06$13.42 In stock £6.95$12.44€8.38$9.32 delivery to United States Receive this item 5-10 working days from dispatch International delivery available bag colourbag colour (required)DenimNaturalBlackbag colour (required)DenimNaturalBlackbag colour (required)DenimNaturalBlackbag colour (required)DenimNaturalBlack print colourprint colour (required)White PrintBlack Printprint colour (required)White PrintBlack Printprint colour (required)White PrintBlack Printprint colour (required)White PrintBlack Print tote bag designtote bag design (required)ABCDEFGHIJKLMNOPQRSTUVWXYZtote bag design (required)ABCDEFGHIJKLMNOPQRSTUVWXYZtote bag design (required)ABCDEFGHIJKLMNOPQRSTUVWXYZtote bag design (required)ABCDEFGHIJKLMNOPQRSTUVWXYZ quantity by A Piece Of Location: London, GB read seller's profile see seller's complete range more items from this seller 20% OFF Hobbies T Shirt by A Piece Of £23.95$42.87€28.89$32.14 £19.16$34.30€23.11$25.71 30% OFF Personalised Family Poster by A Piece Of £25$44.75€30.15$33.55 £17.50$31.33€21.11$23.48 20% OFF Personalised 'Sports And Hobbies T Shirt' by A Piece Of £23.95$42.87€28.89$32.14 £19.16$34.30€23.11$25.71 20% OFF Personalised Teacher's Tote Bags by A Piece Of £12.50$22.37€15.07$16.77 £10$17.90€12.06$13.42 20% OFF Star Wars 'Yoda Best Teacher' Mug by A Piece Of £11.95$21.39€14.41$16.03 £9.56$17.11€11.53$12.83 20% OFF Personalised Wedding Street Tea Towel by A Piece Of £12.50$22.37€15.07$16.77 £10$17.90€12.06$13.42 view all you may also like PRODUCT DETAILS CUSTOMER REVIEWS DELIVERY RETURNS can be personalised ask seller a question save for later Personalised Morse Code 'Your Initial' Tote Bag - a quirky way of showing your initial or why not the one of your child or partner. With these simple but graphically stylish Morse code letters, you can make your cool denim bag really stand out. Why not choose your partner or your child's initial, or how about as a cool gift with your initial for your partner? And don't worry, each Morse Code t-shirt comes with a code-cracking sheet... Morse code is the world famous alphabetic code of long and short sounds or dots and dashes, originally transmitted by telegraph. Each letter in the alphabet has a corresponding sound or series of sounds unique to it. For example, "... / - - - / ..." represents S-O-S, the internationally recognised emergency signal. Our bags come in either natural and black colour cotton or denim with the choice of black or white print. made from: Here at A Piece Of LTD, we believe in embracing British culture and it's history, this is why we have chosen to have our denim and cotton bags hand made in a small family run sewing business in Lancashire using the finest British cotton for over 100 years.. dimensions: Bag dimensions: Denim 38 x 42cm, Black & Natural 35 x 41cm. Copyright © apieceof 2012 All rights reserved product code: 181513 1 customer review read about our product rating system ratings guide trusted independent customer feedbackforum excellent bad good poor This product is dispatched to you by A Piece Of. MAINLAND UK order now and receive this item by price Standard Delivery Friday 29 July £1.75$3.13€2.11$2.34 Tracked Next Day 1pm Delivery Thursday 28 July £8.70$15.57€10.49$11.67 Saturday Delivery Saturday 30 July £14.70$26.31€17.73$19.73 NON-MAINLAND UK estimated delivery price Highlands & Islands of Scotland 2-5 working daysfrom dispatch £1.75$3.13€2.11$2.34 Northern Ireland 2-5 working daysfrom dispatch £1.75$3.13€2.11$2.34 Other UK Islands 2-5 working daysfrom dispatch £1.75$3.13€2.11$2.34 INTERNATIONAL DELIVERY estimated delivery price Western Europe 2-5 working daysfrom dispatch £5.00$8.95€6.03$6.71 Rest of Europe 5-10 working daysfrom dispatch £5.00$8.95€6.03$6.71 USA & Canada 5-10 working daysfrom dispatch £6.95$12.44€8.38$9.32 Asia & Australasia 5-10 working daysfrom dispatch £7.25$12.97€8.74$9.73 Rest of the world 5-14 working daysfrom dispatch £7.25$12.97€8.74$9.73 You have 28 days, from receipt of cancellable goods, to notify the seller if you wish to cancel your order or exchange an item. Please note: goods that are personalised, bespoke or made-to-order to your specific requirements, perishable products and personal items sold with a hygiene seal (cosmetics, underwear) in instances where the seal is broken are non-refundable, unless faulty. Read more about our returns policy.Should you choose to return or exchange your order you will need to deliver the item(s) to the UK, where this seller is based. A Piece Of's return policy Please see notonthehighstreet.com's returns policy.


text:
BIRMINGHAM, Ala. (AP) - A Birmingham man has been arrested and
charged with vandalism and theft after police said he stole copper
coils from churches and school buildings in Fairfield.
Investigators in Fairfield arrested 35-year-old Antonio DeCarlos
Mallory. He faces charges including theft of property and
possession of burglary tools.
Investigators believe Mallory vandalized air conditioners in at
least six locations and lifted the copper coils from inside.
Authorities linked him to hits at Shady Grove Baptist Church,
Greater Lily Baptist Church and Fairfield City Hall - where the
theft cost the city about $20,000 in repairs.
Police Chief Pat Mardis said authorities are investigating
Mallory's possible connection to other copper thefts in Fairfield,
Birmingham and Bessemer.
Authorities believe Mallory got about $14 for each air
conditioner's copper.
Information from: The Birmingham News,
(Copyright 2010 by The Associated Press. All Rights Reserved.)


text:
Apparently, this user prefers to keep an air of mystery about them.
- San Francisco Bay Area
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text:
I have a wordpress web site (www.replikler.net) and for some weeks I am having a problem to connect to the site. It waits about 1 minute and sometimes says nothing found.
I tried to take the web site to local and it waits much again and gives an error saying;
SCREAM: Error suppression ignored for
( ! ) Warning: Parameter 1 to ace_where() expected to be a reference, value given in C:\wamp\www\replikler\wp-includes\plugin.php on line 227
Do you have any idea what is about ?


text:
Fixed PriceBudget: $10
Start DateSeptember 18, 2013
I have music scores in PDFs that I need to convert to Sibelius.
Basically one needs to use PhotoScore to convert the PDFs to Sibelius and fix the mistakes that PhotoScore did as conversion is never perfect.
So a score would be considered as delivered when it is exactly the same in Sibelius as in the original PDF
So one MUST know how to read musical notes and needs to be able to detect and resolve the discrepancies.
Of course one needs the applications themselves (btw - it could be FINALE and any other converter)
Note that the job is actually to fix the discrepancies as just dragging the PDFs to Photoscore isn't considered as a delivery...
I attach an example of the score
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Markets |
Note: Reuters has not verified these stories and does not vouch for their accuracy. (Compiled by Ranjit Gangadharan)
Our top photos from the past week. Full Coverage
Reuters special election issue
The key to understanding what's going on lies not with personalities, campaign strategies or party rules but rather with the voter. PDF Document
Trending On Reuters
Patents & Entrepreneurial Universities
Measuring and evaluating academic innovation


text:
When one of my users tries to open a file in Office 2007 he gets a massage "This file can only be opened in read-only mode; blocked by 'another user'. The user doesn't know who 'another user' is. As an admin I know who the full name of the user that holds the file. Can the user get a massage about who hold the file with a full name instead of an user name.
Does anyone have an idea?