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Revealing the hidden talents behind Portland's top restaurants
By ANDREA SLONECKER
Photography by FRED JOE
- Patrick McKee, Paley's Place
- Gabrielle Quiñónez Denton, Ox
- Rich Meyer, Higgins
- Mika Paredes, Beast
- David Padberg, Park Kitchen
- Erik Van Kley, Little Bird
- Anthony Walton, Beaker & Flask
- Will Preisch, The Bent Brick
- Justin Woodward, Castagna
- Dustin See, Metrovino
- Troy Furuta, Carafe
When you read about Portland's top dining destinations, rarely will you see mention of the names on the following pages. But these sous chefs and chefs de cuisine are the talent behind the talent, helping to put and keep their respective restaurants — not to mention Portland — on the culinary map. Each has the skill and experience to open his or her own place, but for years they've been happier staying put and dodging the media glare.
Well, we think it's high time they got a taste of the spotlight for a change. After all, these are the people behind the menus that make us drool, and the dishes we can't stop thinking about. Get to know them, in their own voices, and find out what they do to make their respective restaurants a success — and don't be surprised if they finally launch their own one day.
PATRICK McKEE : THE FAMILY MAN
Chef de cuisine for Vitaly Paley at Paley's Place
Years at Paley's Place: 7 1/2
Training: On-the-job at Zefiro
Average number of hours worked per week: 65 to 70
Favorite kitchen tools: Meat fork and fish spatula (never tongs)
Favorite thing to cook: Tasting menus
Favorite thing to eat: Asian, at Biwa — his son loves the heart skewers and his daughter loves the mackerel
What is your role at Paley's Place?
I'm in charge of the day-to-day operations — ordering food, butchering animals, going over the reservation book, inputting invoices for food cost analysis. I work on the hot line, cold line or expedite during dinner service. Our menu changes daily, and it's my job to make sure we stay creative and that I keep the cooks motivated and involved in the creative process. I'm generally there by 12:30 p.m., and then leave as late as 1:30 a.m. I'm the first guy there and the last guy there.
What is your philosophy as a chef?
Honest cooking. That means, if you say you are working with the best product, you are actually working with the best products available. And if a steak is overcooked and you know it, then you don't send it out, you start over. I always tell my guys that even if we're running late getting the food out to the table, that it's still better to take the time to make sure that it's perfect.
What is your working relationship like with Vitaly?
We always joke about it: He comes in and gives us his 30 seconds of creative input and then walks away. It sounds easy now, but when I was learning how to do Ben's job (former chef de cuisine Ben Bettinger), he did it so well that Vito put me in shoes that were too big for me. It took me a little while to fill those shoes. When I first started, Vito went over every fine detail with me on a daily basis. As I've proven that I'm able to do this job, he has released the reins. Vito places a lot on me, creatively, and it pushes me, and places pressure upon me to meet that standard every day.
How do you and Vitaly balance each other?
I still come to him and ask for advice with an ingredient and he'll blast out an idea in two seconds. And then there are times where I give him an idea. We challenge each other. There are times when he tells me to push myself to do more: "This may be hard for you, but do it."
Is it difficult to work in the shadow of Vitaly Paley?
It doesn't bother me, because I'm humble enough to accept the role that I am in. He gets the recognition, and it just doesn't matter to me that much. What matters to me more is the satisfaction that he and Kim (co-owner Kimberly Paley) get out of my job performance, and also hearing happy customers' comments about my food, and also our service.
What keeps you there?
Vito. He's my boss, but he is my friend. He's definitely looked out for my family. He takes a keen interest in my kids, especially now that I'm a single dad. Ties like that are hard to break. I've found a home with Vito and Kim, and I'm more happy making that work for my life than I would be attempting to open something of my own.
The other thing that keeps me there is that when I first started I saw Vito's level of commitment to what he was doing and it really struck a chord with me. He whipped me into shape. I was an experienced chef when I got there, but he got me into "Paley's form." We've seen a lot of chefs in town come through here, and not a single one would deny that they are better because of their experience working at Paley's.
What will change when Vitaly's new restaurant opens?
He'll take on more of the "Thomas Keller" role. He's going to be the chef-owner of his two places, and then Benny (Bettinger) and I will be running the kitchens. He is the overseer, he checks in with me almost on a daily basis. With this new venture, my role is to just support Vito and keep doing the best I can do.
Former chef de cuisine at Metrovino; co-chef/owner with husband Gregory Denton of soon-to-open Ox Restaurant
Training: California Culinary Academy in San Francisco
Average hours worked per week: 60
Favorite kitchen tools: Fish spatula and a "good" spoon
Favorite thing to cook: Mexican
Favorite thing to eat: Italian
When and where did you first start working with your future husband, chef Greg Denton?
We've been working together since 1999. We were hired at Terra in Napa at the same time and both started on the pantry station. He would get promoted, and then I'd get promoted to the same station a little bit later. So, I basically followed him around the kitchen. We were pretty much best friends from the day we met. I always really enjoyed learning from him. He is a great teacher and loves sharing his knowledge and training. Within a couple of years as our relationship started to grow into something more, it really never changed that much.
So, have you ever not worked together?
Well, we moved to Maui together, and at first we were co-sous chefs at one restaurant, but then we both accepted positions as executive chefs at different restaurants. That was really the only time we weren't working together in the 13 years we've known each other. Even then, he would come in and help me out on some nights because I was understaffed. So we still kind of worked together — that was the first time that I was really his boss.
Not long after that we moved to Portland to help open Lucier. Greg was the executive sous chef and I had to work in the front of house; because of their corporate rules, they wouldn't let us work side-by-side in the kitchen. After that, I knew I wanted to get back into the kitchen, so we started looking on Craigslist. We started doing cooking tryouts. Since we didn't have a restaurant kitchen, and many times it was for restaurants that weren't open yet, we'd invite the owner to our house and we'd cook for them. That's how we met Todd Steele, the owner of Metrovino, and we got hired to run his kitchen.
What's your philosophy as a chef?
Balance. I think the most important thing a chef can do, besides making everything delicious, is to create balance in a meal. It's fun to strive for this by providing contrasts within a dish, not only in flavors, but with temperatures and textures as well.
What makes you and Greg click? In the kitchen, that is.
We get along great in the kitchen. The only time we don't see eye-to-eye is when we're putting together a new menu. Rarely do either of us come up with a dish and the other one says "that sounds perfect and amazing, let's put it on the menu!" It usually starts with one of us suggesting an ingredient we want to work with, and then it is like a tennis match. The ball is going back and forth over the net — we keep lobbing it to each other, trying to sell the idea. "I kind of like this, but I'm not really crazy about that." "Let's keep going in this direction, but forget about this little part that you were really excited about in the beginning." It's not really a finished dish until we are both completely excited about it, until we're both salivating because we can't wait to try it.
What is your biggest challenge as a chef working with your husband, often without receiving the level of attention that he receives?
I'm pretty cool with Greg getting most of the recognition for our work. He is naturally more outgoing than I am, and I have never really liked being the center of attention, so I'm happy to stay behind the scenes most of the time. It's more important for me that the people I work with recognize the value of my contributions.
What's it going to be like for you at Ox?
Hopefully it's going to be insanely busy and fun! Among other things, I look forward to creating our desserts and developing some of the more Argentine and South American-inspired recipes. I'm also very excited to get back in front of a wood-burning grill, cooking side-by-side with my husband.
Chef de cuisine for Greg Higgins at Higgins Restaurant and Bar
Training: Western Culinary Institute
Average hours worked per week: 50
Favorite kitchen tool: Forschner 12-inch Scimitar (he's had it for 15 years.)
Favorite thing to cook: Fish
Favorite thing to eat: Japanese and Chinese
What is your role at Higgins?
My role here is guidance, support and creativity. I schedule the staff, write the menus, write the specials, put out any fires that happen throughout the day, make sure everyone is getting along. Most restaurants have very, very high turnover, but I don't have that issue here. People come here to cook and typically stay for two-plus years, sometimes five or seven.
Why do people stay at Higgins so long?
When I was a young cook, I was always looking for three things: One, is it a popular restaurant? Two, what is the philosophy of the restaurant? And three, are the ingredients good? Here you have everything, and a great support staff. The owners of the restaurant are great — everyone's treated fairly, everyone's paid well. The restaurant has been here 17 years, and I've been here for 15 of those years. I'm not an "ego person," but I think we produce really great food, and I'm proud of what we do here. And that's why I've stuck around for so long.
How long have you been running the kitchen?
Seven or eight years. Before me, the chef was Vito DiLullo, and I was the sous chef. Then Vito left here and went over to Caffe Mingo before opening Ciao Vito. Then I moved up.
What's your philosophy as a chef?
Just to produce the best food that I possibly can, using the correct ingredients. If I'm in a spot that allows me to do that, then I am happy.
What is your working relationship like with Greg Higgins?
The way that he and I design things, and the way we work, is that I'm the production person. He can throw out an idea to me, and I put it into action. We sit down every Wednesday morning and design the week's menu. We just bounce things back and forth off each other. I can do whatever I want here. I don't have any boundaries.
Why do you and Greg click?
Like minds — especially on the philosophy of food. He feels, and I feel, that you start from the ground, and you build off the basics. I think that's why Greg and I are so compatible. He shows a lot of trust in me and I show a lot of respect for him. We're great friends. We travel together.
Does it bother you to work in his shadow?
That's probably the question that people ask me the most: "How do you survive being in the background?" But during my early days here we were in our heyday. You could count the good restaurants in town on one hand, and there was media here all the time. It got to the point when I was just done with it. I am so opposite of a celebrity-chef wannabe. This is his restaurant. I'm a worker — for him. I'll manage all his people, but that limelight position is his. And I'm fine with that. The people that really mean something to me, they know what I do here. And that's all I need.
What's next for you? Open your own place?
I won't say that the thought hasn't crossed my mind. Greg and Paul (Paul Mallory, the restaurant's co-owner) and I have been trying to put another project together for years. If it happens, it happens. When is it going to happen? Beats the hell out of me. If the right opportunity came around for me, I would certainly take it, and Greg would, by all means, encourage that. I can't really say why I'm still here now, but I'm happy. I love working with the people that I work with. This is truly a family. Most of the service staff has been here since day one, for 17 years. That tells you something — about how this restaurant is managed and how people are treated. That should be a pat on the back for both Paul and Greg.
Sous chef for Naomi Pomeroy at Beast
Years working with Pomeroy: 7 total (Clarklewis and Beast)
Training: Culinary school at a technical college in Minneapolis (She can't remember the name.)
Average hours worked per week: 60 to 80, depending on special events
Favorite kitchen tools: "Bad-ass" ice cream maker and a large offset spatula
Favorite thing to cook: Mexican (carnitas)
Favorite thing to eat: Vegetarian food and sushi
What's it like behind the scenes at Beast?
It's a small staff — there are just three of us in the kitchen. Wednesday is our Monday. We have lunch together and go over the concept that Naomi and I came up with on Saturday. We talk about the direction that the menu is going in for the week, depending on what our farmers were able to deliver to us for that week. And then we get going. We hit the ground running.
What is your philosophy as a chef?
I cook the way that I listen to music. I'm a huge audiophile, and I feel like I cook in an analog sense. I like to hear the cracks and the pops, and I love vinyl — it's a natural sound, as opposed to digital music. So I'm not really a part of that whole molecular gastronomy thing. I like home cooking, authentic stuff. Not a lot of hands on my food. Not a lot of squirt bottles. Very natural, just letting the ingredients do what they are intended to do — analog versus digital.
What is it about Naomi Pomeroy that you find inspiring?
Tenacity. I see her getting up at 6 a.m. to take her kid to school, and then coming in to work a 12-hour day. I see that drive. That's a major influence for me. I try to surround myself with people who have great motivation. Her tenacity and her will to never give up at anything, and just try to make it better and better, that's awesome.
What is your relationship with her like?
Outside of the kitchen we're friends. We lived together for almost two years. But we don't talk a lot in the kitchen. A lot of mind reading goes on, and intuition based on our relationship. I think I bridge the gap between her and the rest of the staff. She's focusing on the bigger picture. And we depend on each other for emotional support. You give up a lot of your social life for this industry, so you've got to be a family.
In the kitchen it's a unique relationship. It's a democracy, for the most part. It's very collaborative. If I'm struggling to figure out something and need her help, all I have to do is call her, or send her a text, and she's right on it.
Do you ever feel like you're in the shadow of Naomi Pomeroy, the media star?
She's always brought me along on the journey. I encouraged Naomi to pursue doing "Top Chef Masters," for example, and we all stepped up. We were ready to work an 80-hour week again, as if we were opening a new restaurant. She feels great about leaving and she can let go. That's where we've gotten in the last few years. We want it to happen. We can see where it can get us.
Is there a difference working in a female-dominated kitchen?
I tend to work well with anyone. I'm pretty diplomatic, and I like people. But I think that working with women is great. I think they pay attention to a little bit more detail, and there's a little bit more grace. But I still love the way that men cook. It's so authoritative, and there's this ego that I can't quite describe. I like that. We've always had at least one guy working in the kitchen, so it brings balance. I've been referring to everyone we have working with us now as "The A Team." I go in every day with no stress, which really says something.
Is your goal to open your own place?
Perhaps, yeah. I love this industry — I love the fast pace, I love how it's constantly changing and I love to cook. First I want to travel and paint a picture and learn how to knit, so who knows. We're relocating, and so in the immediate future it's all about trying to reinvent Beast. Not too much, but we want to expand a little bit and make it more approachable for people. That's all I can get my head around right now.
Executive Chef at Scott Dolich's Park Kitchen
Years at Park Kitchen: 7
Training: Cookbooks and travel
First kitchen experience: The American Restaurant in Kansas City
Average hours worked per week: slow season 60-70, high season 90-100
Favorite kitchen tool: Girolle for slicing ribbons of Tête de Moine cheese
Favorite things to cook: Sauces and salads
Favorite things to eat: Thai and Japanese
Blog: Nourishing Ideas
What is your role at Park Kitchen?
I am the organizer: I build our relationships with our suppliers and our farmers and ranchers. In some ways I think I really wanted to be a farmer, but I just didn't have the guts. So building relationships with the people that do the really hard work of growing the food, I enjoy that a lot. I also design the menus and train the young guys. A lot of things that Park Kitchen is known for are programs that I brought to it: the whole animal butchery program, the tasting menu, the composed cheese plates and the desserts. When I started we did breakfast, lunch and dinner. When Scott recruited me, he knew that formula didn't work for the space and the location. He hired me to help reinvent the restaurant. So now, seven years later, we're open seven days a week for dinner, and we have a private dining room, and it's successful.
What is your philosophy as a chef?
I like to introduce people to unusual or forgotten ingredients. I don't mean rare luxury items, I mean herbs like hyssop, fruits like gooseberries and vegetables like cardoons. I suppose my style is to make an unusual combination of flavors taste natural and harmonious.
Why do you blog?
So many of the things that make me excited about food are in the back story — the history, what's going on in the world of food, new cookbooks, new tools. I like to share those nuggets of information. It's not easy to come up with the time, but I enjoy it. I also use it as a way to educate our staff. It's a database where they can go back and recall the details of a dish or the back story.
What's your relationship with Scott Dolich like?
When I first started, Scott and I collaborated a lot on the menu. He turned the kitchen over to me and it's now becoming more of a singular style, but one that we created together. Scott was the original chef, and most people identify him as such, but he has really embraced his role as restaurateur of Park Kitchen and The Bent Brick. He still expedites one night a week at Park Kitchen, and also at The Bent Brick because he likes to stay involved. But Will (Preisch) is in charge of the menu at The Bent Brick and I'm in charge of the menu at Park Kitchen. Still, Scott is constantly tasting the food and asking, "How could this be better?" He's the arbiter, the litmus test.
Why have you stayed at Park Kitchen so long?
Scott is a very good businessman, in terms of managing people. He allows us to arrange time off, which is really important in our industry to avoid burnout. Another thing that sets him apart is his willingness to spend money on quality ingredients. I've been approached to take on new projects with other people, but what keeps me at Park Kitchen is that the other business model is not willing to spend money on food, so it's less fun, and it's contrary to my own beliefs.
Will you ever open your own place?
I'm sure it will happen, but it's not as glamorous as people think it is. When you become a chef-owner, a lot of things in your life die. I love Scott for taking care of all the stuff that I don't want to deal with. In some ways, I have the best job around because I get to spend my time cooking. Most owners don't get to do that. They have to spend their time worrying about health insurance and credit card charges, or lease agreements, or any number of things that have nothing to do with cooking. I've seen many of my friends go into it with mixed results, so I'm in no hurry.
As Portland's ever-evolving restaurant scene continues to expand, we've spotted a handful of freshly promoted chefs to watch. Here's a look at five chefs who have recently worked their way up from sous chef to executive chef of some of the city's most inspired restaurants.
Time working with Gabriel Rucker: Since 2005, when he was the sous chef at Gotham Bldg Tavern and I cooked there, too. When Gabe opened Le Pigeon in 2006 I was the sous chef until Little Bird opened in December 2010.
Philosophy on food: The ingredients should speak for themselves. I remind myself not to try to force the food to do things that it doesn't want to do, simply for the sake of dramatic presentation or ego.
How does your style differ from Rucker's? Our style has kind of developed together. At first we were doing classic, simple food at Le Pigeon. At Little Bird, the food is scaled back and more approachable — a return to the original Le Pigeon style.
Time at Beaker & Flask: Since December 2009. I took over the sous chef position in April 2011, and head chef in late March 2012.
Philosophy on food: I create dishes I'd want to eat. I draw a lot of my inspiration from my childhood and growing up in Wisconsin, with heavy German and Southern influences. You could define my style as "Americana."
How does your style differ from Ben Bettinger's? Having worked with Benny for the past few years, I can't help but be influenced by his approach to food. Our styles aren't all that different, but I may have more of a Midwest-Southern-comfort-food-thing going.
What's different at Beaker & Flask, now that you're the head chef?
The great thing about Beaker is that we are all passionate about the creative process and using our imagination in menu development. Kevin (Ludwig, the owner) and the bartenders we have are amazing, and we plan on developing menus that play well together and influence each other.
Time with Scott Dolich: Since October 2006, but I took a little hiatus in the middle of my employment there. I was the sous chef at Park Kitchen for two years, working under both Scott Dolich and David Padberg. I became executive chef of The Bent Brick when it opened in June 2011.
Philosophy on food: I like to say that it is very American, simple and modern. I try to do some takes on American classics and to highlight regional food. I like to reiterate the same ingredient multiple times on the same plate. For example, if I'm using fennel you will see cooked fennel, raw fennel, pickled fennel stalks and fennel seeds.
How does your style differ from Dolich's? While we both focus on flavor, texture and temperature, our composition of plates tends to be very different. Mine are a little more precise and Scott's tend to be a little more rustic. At The Bent Brick, we only use domestic products. Scott's flavors tend to be a little more Mediterranean.
Time at Castagna: Since October 2009 as the sous chef/chef de cuisine. I took over as the executive chef in July 2011.
Philosophy on food: Castagna has always looked to our local producers first. That being said, I have spent the better part of 10 years being open to all forms of cuisine and learning and choosing jobs based on what I did not know. My style is evolutionary. Dishes or techniques go on the menu because they are new to me.
How does your style differ from Matt Lightner's? A lot of people have commented that my flavors are bold, compared to Matt's more subtle style. Matt's food was very spontaneous, but I approach new dishes more like a pastry chef would. Everything is very exacting, and sometimes it takes a very long time to get a dish just right.
What's different about Castagna, now that you're the head chef? The way the kitchen was organized changed a lot. And before, there were four options for four courses, and a tasting menu. So there was something like 30 dishes on the menu at any given time. I felt like we should not be stretching our ingredients so thin. So we now have a very focused, seasonal, five-course menu in addition to our 10-course tasting.
Time at Metrovino: I started in June 2010 as a line cook, became sous chef in January, then took over as chef (in March). I've made a lot of good friends and played with a lot of ingredients you normally wouldn't have a chance to play with. I saw one of the biggest, most beautiful white Alba truffles here. It was awesome.
Philosophy on food: I try really hard to preserve the integrity of the beautiful things that the farmers bring to me.
How does your style differ from Greg Denton's? Naturally we're two different people, and I grew up on the West Coast, he grew up on the East Coast. But I've had a lot of good conversations on food with Greg over the last two years. We see eye-to-eye on a lot of things, and I tend to agree more than disagree on a lot of his ideals.
What's different about Metrovino now that you're the head chef? Metrovino has set up a pretty strong tradition of quality. I'm definitely going to continue that. We're serving brunch on Sundays, and there's a constantly rotating charcuterie board.
Furuta and ChefStable's Kurt Huffman will take over Carafe (which might change its name) on May 1, with plans to renovate and update the menu.
Time at Clyde Common: One year. My intention was basically to work with Nate (Tilden) and try to obtain my own kitchen with him. I've been cooking for 14 years.
So did you learn anything new? Absolutely. Whole animal butchery is something that I've never done before. We were getting pigs in and lamb. They have a strong grasp on what Northwest cuisine is, contacting farmers and making sure we get really good ingredients.
Philosophy on food: I believe in getting really good ingredients, keeping it really simple. I don't like tricking people. I want them to know what they're eating.
What will be different about Carafe once you're head chef?
Carafe right now is definitely a traditional French bistro. I would like to keep some of the classic French bistro dishes but make sure it's modern, contemporary. We're definitely thinking about doing a family-style Sunday supper, and a menu that evolves on a daily basis, not just something that is going to change with the seasons.
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Carita is a French-based cosmetics company that manufactures a full line of skin, hair and body care products. Included in Carita's skin care line is the Intense Smooth Out Cream. Carita claims that this product immediately reduces wrinkles and signs of fatigue and relaxes the skin. There is no indication as to which ingredient in the product would cause such a drastic and immediate change. The Carita website provides little information on each product and is translated from French (sometimes awkwardly) so the information can be a little difficult to understand. The Carita website directs consumers to online retailers in Spain, France, and the United States.
Carita Intense Smooth Out Cream retails in the US for around $170 through third party retailers. Carita does not sell the product on its site so no product guarantee is offered. There is also no indication of a free sample or trial size available, so trying the product involves a leap of faith and a fairly sizable investment.
Product Details
Carita Intense Smooth Out Cream contains green anise extract, wheat protein micro-beads, Bio-vegetal complex and Bio-peptides as its main active ingredients. Green anise extract is a common wrinkle-relaxing ingredient used in many of the higher-end anti-aging formulations. Carita's website does not provide a complete list of product ingredients for consumers to be able to assess what potentially allergenic substances might be present. Some consumers are sensitive to secondary ingredients such as fragrances, preservatives and colorings. Carita does not provide this information on its website either.
Application instructions on the Carita website direct the user to apply the cream with light strokes to clean skin morning and night. Neither Carita nor the retailers' website lists the size of the jar so it is difficult to assess how frequently the supply will need to be replenished.
The Good
- The Intense Smooth Out Cream contains natural botanicals.
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The Bad
- A full list of product ingredients is not readily available.
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The Bottom Line
Carita's Intense Smooth Out Cream claims instant wrinkle reduction results but doesn't really back up the claims with research. Its high cost and the lack of a money-back guarantee or trial sizes make purchasing Carita for the first time a risky venture. There are dozens of other anti-aging and wrinkle-reduction products on the market with full ingredient lists and substantial testing and research to back up their claims. If you are seeking a product specifically to reduce wrinkles or facial lines, it seems like there are more reliable options available.

subset: commoncrawl


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The race for lieutenant governor will take on a higher profile in the coming days as the two candidates in the Nov. 2 runoff attend various forums, including one televised meeting.
Republican Secretary of State Jay Dardenne, who led the eight-candidate field in the primary, and newcomer Caroline Fayard, a Democratic lawyer from New Orleans, will appear Friday on a segment of the Louisiana Public Broadcasting weekly news magazine show "The State We're In." LPB spokesman Bob Neese said the show was taped this week and will air on LPB stations and WLAE-TV32 in New Orleans at 7 p.m.
Neese said the segment features discussion on how the two candidates will promote tourism and the film industry. The lieutenant governor oversees the state Department of Culture, Recreation and Tourism.
Fayard and Dardenne also are scheduled to appear at a noon forum in Baton Rouge Oct. 22 which will be sponsored by the League of Women Voters, league spokeswoman Jean Armstrong said.


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Eager to Plant
Of the many factors that make farming risky, weather is particularly important. With this year's unseasonably warm March, some farmers are taking a risk they hope pays off in a big way. Despite the peril of a spring frost, many farmers are planting corn almost a month earlier than the usual mid-April planting dates.
As they wait to see what happens with the weather, these farmers, along with analysts, policymakers and others interested in U.S. agriculture, will pay close attention to the Crop Progress report issued weekly by USDA's National Agricultural Statistics Service (NASS). Read more »


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I spoke for the WMU Food Marketing conference this week and while doing the research for that presentation I ran into some very interesting facts that may influence how you think.
1. All US cooking is either before Julia Child or after. She is the most important influence on how real people cook in the 20th century.
2. The most used phrase in the food world right now is "depth of flavor."
3. Food lovers are divided between health nuts and foodie adventurers. People self describe this way. Most are both but at different times.
4. The best way to understand food preferences is to look at cookbooks in ten year slices. Two of every 10 entres in the 1950s used canned soup as an ingredient. No canned soup is used by any of the regulars on the Food Network.
5. Twentysomethings are driving the trend for foods whose chief characteristic is knowable calories not taste. What is the point of Skinny Girl Vodka? A buzz with fewer calories.
6. Boomers who should/might be health conscious are the largest consumers of pork belly in all its variations. No one has ever claimed pork belly is a health food.
7. Home entertaining is at an all time low across the age spectrum except for holiday gatherings. Think of this as a problem for florists and caterers.
8. Artisanal cheese costs more per pound than premium meat. Check out the cheeses at Whole Foods or a premium food store. The average price of artisanal cheese is $20 per pound.
9. Mixing ethnic foods is expected. For example, Indian and Italian or Mexican and Spanish. It's all about complimentary flavors.
10. Premium dining ($100 per person without liquor) is highly desirable and is considered entertainment, not dining, because it consumes a whole evening.
11. Of all food groups, dressings and sauces have changed the most in the past 50 years. No salad or salad dressing from the 1950s is widely used now. We can thank Julia for popularizing oil and vinegar as the basic dressing.
So, who cares? You don't have to work in the food service industry to care about food trends because food manufacturing is such a huge industry. The reaction to pink slime on the web should warn every food manufacturer that you can be out of business if the public turns health nut on your product. You don't have to be interested in demographics to watch seismic shifts in tastes as each group pursues its preferences. One final issue: younger consumers will influence Boomer food preferences rather than vice versa as the Boomers pursue the new, the now, and above all, youth.
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Lobbying Tracker
Follow Washington influence using Sunlight's Lobbying Tracker tools for keeping up with K street. Keep checking this page as we add more resources and tools to LobbyTrack.
Lobbyist registrations
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Venable LLP for Washington Suburban Sanitary Commission
Date received: April 10, 2012
Issues: Utilities
Specific issue: MONITORING LEGISLATION AND EXECUTIVE BRANCH ACTIVITIES RELATING TO PUBLIC WATER SYSTEMS
Gill, Gregory M (covered positions: Leg. Dir. Rep. Hoyer, Asst. Staff House Appropriations Com.; Legislative Director, Rep. Steny Hoyer; Staff, House Appropriations Committee )
See original filing


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VCU lost the game on the final two possessions.
But Smart won me over big time.
On Wednesday, he sent a message to all of college basketball, and it's one that the Oregon and Oregon State would be well served to study. Maybe Portland State and the University of Portland, too. Smart, coaching at a mid-major that doesn't have a sure-fire NBA prospect, turned down $2.5 million a year and the Illinois basketball job.
He's staying at VCU. He'll get a re-negotiation of his current deal, but this isn't a money grab by Smart. He's just happy and appreciative of the job he has. And at $1.2 million a year, plus a $10,000 clothing allowance and the use of a university vehicle, he figures he has more than enough and just wants to keep busting your bracket for a living.
"Coach Smart recognizes -- as do the rest of the university community, alumni and fans -- that VCU is the place to be right now," VCU President Michael Rao said in a statement. Smart is 84-27 in three seasons and made the Final Four in 2011.
Before last Saturday's loss, I'd heard about, and watched Smart work. He's a worldly guy, creative, whip-smart, and he commands the respect of his players. I've interviewed him a couple of times in run-up to postseason games the past two years. But what I saw up close, watching him work, was a guy who has total command of his program.
After a small skirmish for a rebound resulted in a flagrant foul, and a timeout, Smart gathered his team, and even tried to calm things with some of the Indiana players who were sifting through his team trying to get back to their bench during the break. Crean, down the way, saw Smart talking to his players and shouted, "Coach YOUR team!"
Smart did just that.
VCU, the No. 12 seed, barely missed a final-second shot that would have won the game. And at the end, I couldn't help but notice that the No. 4 Hoosiers celebrated as if they'd pulled off the upset while the Rams were in disbelief, stunned that they hadn't reached the Sweet 16.
During the game, I'd talked with Jeffrey Martin, my colleague at The Oregonian who was seated beside me, about Smart. We lamented that we were probably watching Smart's final game at VCU. Given that he was 6-1 in the NCAA Tournament when he entered that game, and given that Illinois was already sniffing around, we figured Smart would do what we expect basketball coaches to do when opportunity comes their way.
On Wednesday, Smart reminded us that the game's changed.
Butler's Brad Stevens turned down herculean offers after taking his team to the national championship game, and Gonzaga's Mark Few could have made a single telephone call and had the Oregon job two years ago, and now, Smart's apparently staying with VCU. And in this era of one-and-done major college basketball, there's something to be said for the men who run the good mid-major programs that we love to see every March.
I spoke with Dan Monson, who took Gonzaga to the Elite Eight once, last week and he lamented two successful seasons in Spokane that were capped by leaving the 'Zags in 1999 for Minnesota. Monson spent seven seasons at Minnesota, never finished better than fourth in the Big Ten and was 0-1 in NCAA Tournament games before being fired. He made it back to the tournament as the coach at Long Beach State this season, but might still be rolling right along in Spokane, calling his shot, had he just remained happy where he was.
"I'm way more humble now that I've been fired and thrown to the streets," Monson said. "Getting fired at Minnesota made me a better coach and a better father. It makes you realize how precious the opportunities are for you."
The mid-major coach has fewer expectations, players who typically stay for more than one season, and an appreciative and understanding fan base. Also, since college basketball isn't run like college football's Bowl Championship Series, the mid-majors have a fighting chance to win.
The mid-majors have become darlings of the postseason, and with success, they no longer have to beg for exposure. In fact, Smart will serve as a CBS studio analyst for this weekend's NCAA Tournament coverage.
Portland State and UP have always accepted that they're stepping-stone programs in the event one of their coaches should have high-level success. And what the Beavers and Ducks haven't been willing to acknowledge is that their programs have been surpassed by a handful of mid-majors. What they should model themselves after isn't some archaic view of being a great major college program. Instead, they should study what coaches such as Smart, Few and Stevens have done.
I would argue that the state's basketball programs have more in common with VCU and Gonzaga than Kentucky and Kansas. And it cuts cold on a day such as Wednesday when you see a dedicated coach such as Smart who looks around, and realizes that he has it pretty good right where he is.
-- John Canzano


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Enjoy all the Flavors of the Gastronomic Capital of the Caribbean!
Puerto Rico has the great distinction of offering astounding culinary options from many parts of the world, as well as a feast of flavors from its own cuisine-an exciting blend of Spanish, Native Taíno Indian, African and North American influences and ingredients. The Puerto Rico Zest program is designed to showcase the Island's culinary bounty through its many restaurants.
From one side of the Island to the other, you'll find that there is no shortage of epicurean choices in which to indulge—just choose your region or price tier, use your MasterCard and enjoy at any number of restaurants!
Join us every Thursday for an exciting Puerto Rico Zest Offer!
The Puerto Rico Zest Program offers MasterCard cardholders the following benefits when they pay with their MasterCard debit or credit card in participating restaurant establishments:
• A three-course dinner (appetizer, main course, dessert) for $25, $35 or $45.
• A complimentary rum drink sponsored by Rums of Puerto Rico when you purchase a Puerto Rico Zest Offer.
The Priceless Dining Award:
· As a guest you will be able to review the positive experience at your favorite restaurant in the following areas: food quality, price, ambiance, customer service and priceless experience.
· It's very easy! Just enter the Puerto Rico Hotel and Tourism Association and MasterCard Facebook pages to complete a survey to rate the restaurant according to their experience. Remember, you need to be a MasterCard debit or credit cardholder!
Puerto Rico Zest is another program from the Puerto Rico Hotel & Tourism Association that showcases Puerto Rico's culinary offerings, including the Puerto Rico National Culinary Team, recipients of the Best Caribbean National Culinary Team Award; and the annual Saborea Puerto Rico: A Culinary Extravaganza, the most important culinary fair in the Caribbean.
To join this effort and participate for free in the Puerto Rico Zest Program call 787-758-8001. Some restrictions apply. We reserve the right of admission in the Program. For more information, visit www.prhta.org
Puerto Rico Hotel & Tourism Association
#33 Calle Resolución
Doral Bank Plaza Suite 701-B
San Juan PR 00920-2707
(787) 758-8001


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An $8.3 million contract to connect the West Bank and Vicinity hurricane protection levee into the Mississippi River levee in Ama was awarded this week to Cajun Constructors of Baton Rouge.
The project, part of the Army Corps of Engineers' Western Tie-In project, involves building a new levee with a ramp crossing for Louisiana 18 on the east side of the Davis Pond Freshwater Diversion Canal. It also involves building a swing gate to close off the nearby Union Pacific railroad in the event of a hurricane.
The contract is the last to be awarded in the project, which is scheduled to be completed in the spring of 2012.
Corps officials have said the latest phase of the project was redesigned in response to residents' concerns about initial plans to install a moveable floodgate across Louisiana 18. Residents were concerned that the proposed floodgate would impede evacuation in advance of an approaching storm.
The $140 million WTI project consists of 4.5 miles of levees and floodwalls along the diversion canal and Outer Cataouatche Canal, as well as a navigable closure structure across Bayou Verret, an elevated crossing at U.S. 90 and two railroad gates. It is part of the West Bank and Vicinity hurricane-protection project. The levee improvements are designed to provide protection against a storm that has a 1 percent chance of occurring in any given year.


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By Benjamin P. Burtt
Contributing writer
Dear Ben: I had a large flock of birds in my yard in September that I could not find in my field guide. I have enclosed a photo (below). Can you tell me what species it is? A friend suggested they might be starlings. -- R.R., Fayetteville.
Dear R.R.: Your friend was correct, but you will notice the field guide does not show a starling with a gray head. Let's review the colors and field marks for the starling at different times of the year and at varying ages.
The breeding starling is a compact, stocky songbird that has a glossy black plumage and a short tail. Its wings are pointed. The very short tail is conspicuous when a flock is in the air. The bill is yellow, straight and long compared to the bill of North American blackbirds.
Like most songbirds, it has a complete molt of its feathers that starts in the summer and finishes late in the fall. At that time, and through the winter, there are white spots on the tips of most of the new feathers on the head, back and breast. These produce the spotted appearance of the starling in winter plumage shown on the left in Figure 1.
The light-colored tips of these feathers gradually wear away in winter to expose the glossy black appearance of the breeding bird by spring.
As for the brown, juvenile bird shown in the center of Figure 1 (above), it molts in the summer to its first winter plumage, which is identical to that of the adult winter plumage.
However, the juvenile goes through a very brief phase in September when it has a gray head as shown in Figure 2 (above).
Benjamin P. Burtt writes about birds every other week for Stars. Write to him in care of Stars Magazine, P.O. Box 4915, Syracuse, NY 13221; or firstname.lastname@example.com (put "birds" in the subject field).


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Today, I plan to write me column, as I usually do on Monday morning. I also hope to talk with some sources for a story on a movement to plant more shade trees in Northampton. In the afternoon, I will go to the Three County Fair and choose some aspect of it for a story.
As always, I welcome comments and suggestions.


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Feature Film Fonts: Typography Inspiration from Movie Title Cards
You've already seen how a logo can capture a band's personality, but have you ever stopped to think about how the type treatments in the opening credits of your favorite movies capture the spirit of the film? From gradients, to 3-D effects, drop shadows, to outer glows, the type treatment of any movie title in the title sequence (and posters and other marketing materials) takes on a life and personality of its own to reflect the look and feel of the film as a whole.
You can learn a lot about what you need to do with your own typography in order to create a lively brand identity by studying the font styles from popular movies. Here's a run-down of the best of the best to get you inspired. Make sure you scroll all the way through to the end for a slideshow of even more popular title cards!
"Juno" is a quirky indie film, but I probably didn't have to tell you that. You can probably tell just from looking at the cartoon-y, hand-drawn type treatment on the title. The font looks like it's straight out of a high school student's diary or a coloring book, and it looks like it's been colored in by hand, giving it an eccentric, indie vibe that perfectly captures the spirit of the film.
"Brave" tells the story of Merida, a Scottish princess with gumption, an independent spirit, and awesome archery skills. The film won an Academy Award for Best Animated Picture and received critical acclaim for its stunning animation, and the type treatment in the title card is no exception. The intricate knot-work and braiding within each letter is fitting of Scottish style, while the golden metallic color and 3-D effects make the type jump to life.
"Harry Potter and the Deathly Hallows part 2"
Everything I'm about to say about this type treatment goes not only for "The Deathly Hallows Part 2," but for the entire Harry Potter series. Every Harry Potter film can be recognized by this type treatment. Not only does the series take the unique font from the Harry Potter books, but it bevels and embosses the font to give each letter depth and uses outer glows and gradients to bring the font to life – just like the films did for the books.
"Legally Blonde"
The type treatment in the title card for "Legally Blonde" perfectly captures the spirit of the film's protagonist, Elle Woods. Elle is always dressed head to toe in pink, and brings all of her feminine charm to the court room. The girly script font captures Elle's sorority-girl attitude, while the bright pink outer glow on the type shows how bold and unique Elle's spirit was in the court room.
"Machete" is violent, shocking, brutal, and gritty. The film is full of blood, guts, explosions, and general badassery, so it's only fitting that this type treatment reflects the macho-man style of the film. The 3-D effect makes the font look large and in charge, while the grunge effects in the design portray the same grittiness as the film.
The title card for "Pocahontas" truly looks like it was painted with all of the colors of the wind. The yellow, orange, and red gradient in the type is like a bright sunrise, contrasted against the cooler, calmer colors of the night sky. Each letter has also been uniquely crafted and shaped to look more like feathers or rock carvings. The type treatment perfectly reflects Pocahontas' fiery spirit.
"Napoleon Dynamite"
Napoleon Dynamite is a unique, memorable character – to say the least. He's known for his crazy curly hair, huge glasses, moon boots, and general nerdy behavior. This title card perfectly captures his character with his name doodled on the desk in his cursive handwriting. The hand-written type is in cursive, but it's written in the way we all wrote when we first learned cursive, which gives the title a juvenile look and feel.
"Wreck-It Ralph"
As a film all about video game characters, the 8-bit, pixelated type treatment in the "Wreck-It Ralph" title sequence comes as no surprise. This ain't your average 8-bit font, though, because this type treatment gives the title depth and dimension! The way the red letters are layered on top of blue makes the typeface pop. Additionally, the letters have been carefully and intricately constructed to perfectly fit around Ralph's head.
If I mentioned Thor to you, his hammer mjolnir is probably one of the first things that comes to mind. That explains why this metallic type treatment is perfect for Marvel's adaptation of Thor for the big screen. The stormy clouds in the background and raindrops bouncing off the letters hit on the fact that Thor is the god of thunder.
"Where the Wild Things Are"
The title sequence for "Where the Wild Things Are" is one of my all-time favorites. The scribbled font perfectly matches Max's rambunctious spirit. Just like Max, this type treatment is a wild thing. No two letters look the same, which is pretty much exactly like any child's handwriting. All of the chaos and angst of this (supposedly children's) film is reflected in this title card.
As you can see, typography is not taken lightly in movie title sequences. The type treatment on the movie's title goes a long way to capture the mood and tone of the entire film. For even more typography inspiration check out this slideshow!
What do you think? Which title card's design do you like best? Are there any cool movie title cards that I left out? Sound off in the comments below!
All images are low resolution screen shots or courtesy of MovieTitleCards and The Movie Title Still Collection. All rights reserved.
Jenna Markowski
Jenna has a much easier time writing about the media and pop culture than she does writing about herself. She enjoys the simple things in life, like puns and typography. She is an avid fan of pop-punk, Halo 3, Spider-Man and origami, with a slight Taco Bell obsession. Her spirit animal is either a bulldog or a panda bear. You can also connect with Jenna on Google+.


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The committee would consist of five people. Invitations to participate would be extended to the controllers of Harrisburg and Dauphin County; a representative of the state auditor general's office and two others.
Chairman Marc Kurowski said he expected to know who would sit on the committee by the authority's May 26 meeting.
The committee will not conduct the audit, just set the guidelines for it, authority member Erica Bryce said. Members were not sure when, or if, an audit would be conducted. No money has been set aside for what many members said would be an expensive process.
The authority's move is in response to action taken by the City Council on Tuesday. The council said it wants a forensic audit of a 2003 bond issue for upgrades to the Harrisburg incinerator that was completed without standard guarantees on the work performed.


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John Carney, owner of Express Oil Change on 15th St., called Tuscaloosa Forward a "road map to nowhere" before contrasting Tuscaloosa's recovery efforts to those of Joplin, Mo., which he claimed has made strides in recovery efforts in part due to code changes that have allowed businesses to rebuild quickly.
"We don't need a plan, just get out of the way," Carney said.
Sue Parker, owner of Parker's Drug on 15th St., told the council that the "high level of vagueness" of the plan, in addition to issues such as landscape restrictions and other zoning rules, have troubled business owners. She also questioned how realistic a vision of walkable and bike-accessible village centers at major city intersections would be.
Two representatives from neighborhood associations spoke in favor of the master plan. Joan Garth of Tuscaloosa Neighbors Together said a survey of 300 respondents showed a very favorable response to the plan. Christine Dietsch of the Forest Lake Neighborhood Association also voiced support of city officials and their vision.
John McConnell, the city's director of Planning and Development Services, told the council before their vote that endorsing Tuscaloosa Forward would give the city the chance to make a change in comprehensive planning and adjust zoning rules and ordinances as needed.
"I think it's our best means of moving forward from this," McConnell said.
Landscape requirements may be excessive in some cases, McConnell said, and will probably be changed as new codes are written during the process of implementing the plan. He also addressed the issue of the city acquiring space for greenway walking trails, saying the city's best opportunity to make connections with property owners would be to partner with the community.
The strategic rebuilding plan represents a first step that gives the city a legal framework to change codes, Mayor Walt Maddox said. By starting with the Tuscaloosa Forward vision, several affected areas and corridors will be improved from their pre-tornado states.
"What we were doing on April 26 in those communities was not working. We know that," he said.
Maddox said the city will continue to work with businesses as the council moves forward with the plan.
View the Citizens Advisory Committee proposed plan.
View the Tuscaloosa Forward presentation to the City Council.


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Tonight could very likely be the last time we see Luke Schenscher in a Trail Blazers uniform, and I'm not sure why, but I'm feeling a touch bit sentimental about Big Red Luke. Will I get a little misty-eyed when I see Luke in the locker room for the last time? I'm not making any promises.
Henry's giving a little love to Luke over at TrueHoop today, relaying a hilarious story about Schenscher's college days:
The Luke Schenscher story, which I have confirmed with rigorous fact checking (it's on some message boards and kind of here) is that when his Georgia Tech team played at Duke, at least one fan dressed up like Ronald McDonald, with a big sign that said "LUKE, I AM YOUR FATHER."
Henry goes on to say that:
These late-season Blazers are not good, but they play hard every second. If Schenscher has the game of his life, the Blazers win, and the Clippers beat the Hornets (three tall orders) then people in the Bay Area will never be able to eat McDonald's again.
Go get 'em Luke, and good luck in all of your future endeavors.


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My System Optimizer 2.0
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SAGINAW, MI — Fireworks will light up the city sky when the sun goes down on the Fourth of July in Saginaw.
But before you can sit back and enjoy the show on Friday, some planning can help to get the most out of the evening event.
Here's a step-by-step checklist:
Step 1: Pack what you need
You can't buy a seat to watch the fireworks, so you have to bring your own. Grab your favorite blanket or camping chair for a comfy place to sit during the 45-minute display.
Feel free to bring along a cooler full of beverages and snacks to enjoy while you watch the fireworks, but leave the alcohol at home if you are on public property.
Leave the flying sparks to the professionals. Fireworks, including sparklers, are prohibited on Ojibway Island and other public viewing areas during the event. Officials from the Saginaw Fire Department will confiscate any prohibited items.
Step 2: Find a place to park
If you live in the city, within walking distance of Ojibway Island or the Old Town area, your best bet is to walk to the festivities.
For those who don't have the luxury of simply strolling down the road, there are a few parking options.
The city of Saginaw suggests those who are driving park at Hoyt Park, Andersen Celebration Park or the Garber Tennis Courts.
Drivers will see the following road restrictions:
- The G. Stewart Francke Bridge on Holland will close to traffic 6 a.m. Friday.
- The Frank N. Andersen Bridge on Court will close to traffic 6 p.m. Friday.
- Construction continues on South Hamilton from Court to Lyon, causing the street to remain closed to traffic.
- Remington from North Michigan to Houghton is also closed due to construction.
- Niagara from Court to Madison is closed starting at 6 p.m. Friday
- Ezra Rust at Washington and Forney at Rust will close starting at 7 p.m. Friday
- Only vehicles with car passes will be allowed on Ojibway Island Friday.
Step 3: Find a spot to watch the action
While the fireworks are shot off from Ojibway Island, word is that the best spot to see all the colors is the west side of the Saginaw River.
A popular spot is the Meggitt parking lot at North Niagara and Throop. Vendors are located in the parking lot that provides a view of the multiple spots where fireworks will fly over the river, including the G. Stewart Francke Bridge.
Spectators also flock to the Frank N. Andersen Bridge on Court Street, which is closed to traffic for the evening.
Step 4: Tune into the sounds of the show
Wolverine Fireworks Display Co. has coordinated the 45-minute show to music, which will blare from speakers during the event. But if you are in a spot where you can't quite hear the music, you're in luck.
Find your radio and tune in to WSGW 100.5 FM to listen to the tunes while watching the sparks fly.
Step 5: Enjoy! And come back to MLive.com/Saginaw to see our coverage of the fun.
— Jessica Shepherd is an entertainment reporter with MLive/The Saginaw News. Contact her at 989-996-0687, email her at firstname.lastname@example.com or follow her on Twitter or Facebook. You can also hear her Fridays at 8 a.m. on 102.5 WIOG's Nate and Rachel in the Morning.


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I came across the Wesbank Calculator page recently, which offers several useful special purpose calculators. I figured I'd share them here in case they are of use to anyone.
There are three Wesbank Calculators: a vehicle payment calculator, a vehicle purchase price calculator and a business finance calculator.
The vehicle repayment calculator allows you to calculate vehicle repayments based on a number of inputs such as the purchase price, extras cost, interest rate and term. It not only gives you a calculation of the total amount you can expect to repay, but it also shows how much of that goes on admin fees, interest, etc. A nice feature is that you can even add in the cost of insurance products (though the language is somewhat specific to Wesbank products).
In many ways the vehicle purchase price calculator is the inverse of the vehicle payment calculator. Given the amount you are willing to spend on repayments each month, it'll tell you the maximum price of car you can buy that will fit your monthly budget. This calculator is the simpler of the two, having less fields to fill out. Like the repayment calculator it is well laid out with the option of entering values manually or via a slider.
If you're taking out a business loan or other form of business financing, you're going to want to know what your total repayment amount will be. That's where the business finance calculator comes in. You enter the level of financing you are taking on, any deposit you're contributing, the interest rate and the repayment frequency. From that it will calculate the repayment amount and the total amount you'll repay. Simple, but very useful.


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I installed Win 7 64 bit on my OCZ SSD "It was in IDE mode in the bios during the OS install", then plugged in my 1TB westen digital.
I changed the SATA to AHCI mode later on & fixed the driver issue with the "http://support.microsoft.com/kb/922976", which took away the BSOD.
However, when I boot my system now I see that the SSD, Western Digital HDD, & the DVD writer "All the media drives", as if they are removable drives. In other words, it shows me as if they are connected via USB. Also giving me the option of safely remove even on my main boot SSD drive.
Basically my SSD, DVD, & HDD are detected as if they are connected via USB as it shows in the system tray!!!
PS This happened after I enabled the AHCI in my bios & used the Microsoft KB fix.
Sorry for the redundancy of information but, I just wanted to be as clear as possible.
"THX in advance for hnkftalnot for his post :)"
The fastest way to correct this error is to reinstall your OS:
- check if AHCI is enabled in the BIOS;
- install your OS (format the partition first);
- after installation, install the lastest chipset/AHCI drivers.
After I posted this I already tried reinstalling my OS "Win 7 64 bit". I reinstalled it cause I wanted to do a clean install with the AHCI enabled in the BIOS. Hence, I wouldnt have to use the hotfix on microsoft.
Surely, after ebery OS install I install the chipset drivers "X58 in this case", VGA, etc..
Alas, still the same thing.
PS I used secure erase on my SSD to make sure that everything is wiped out properly before reinstalling windows.
However, if you'de like I can give it another shot if you think there is something else I should do.
I'm facing so many problems on this PC but I thought to solve each one at a time
I have seen this before on XP and Vista. Trust me you could not unmount those drives even if you wanted to, try and you will see. I think it's more of a problem with the drivers of the SATA chipset. It's more or less a problem of appearance rather than anything else and it should run just fine. Try going to the Device Manger and select disk drives, then right click on the hard drives and choose the properties then policies. Tick optimize for performance and see if that stops the safely remove icon.
Can you give me the model of your motherboard?
Intel has AHCI/RAID drivers that can be installed during the setup of Windows 7. You can download these at:
After download you could save the file on your USB-stick. You will need them during installation of Windows 7.
- check if AHCI is enabled in the BIOS;
- install your OS (format the partition first) and load the above F6 AHCI-driver during setup;
- after installation, install the lastest Intel chipsetdrivers.
Jesus, Does that mean that I have to make a third format :)?
Can you PLS tell me how to Reformat the SSD Drive? "OCZ vertex 2 90GB"
BTW, I ralized that on the "read me" page that you sent me. They are saying that I have to install the chipset drivers before the Intel Rapid Storage Technology.
Don't know if it makes any difference but it goes like this:
"The 'Intel(R) Chipset Software Installation Utility'
must be installed prior to installing
Intel(R) Rapid Storage Technology"
One more thing if I am to install the chipset drivers, RST,etc.. from the USB by pressing the F6 during the install that means that I have to enable the Floppy disk controllers or something similair to that in the bios, Right?
long post & asking for lots of information some of them are noob questions but, I really appreciate the support.
Seriously Thanks man
It's been a while but had to RMA a few things. Yet, I still need your support PLS.
So you want me to do the following:
Format the SSD
Clean install of Win. 7 64bit & during the install to press F6 & install the file you sent me, right??
BTW, I ralized that on the "read me" page that you sent me. They are saying that I have to install the chipset drivers before the Intel Rapid Storage Technology.
Don't know if it makes any difference but it goes like this:
"The 'Intel(R) Chipset Software Installation Utility' i.e. Chipset Drivers
must be installed prior to installing
Intel(R) Rapid Storage Technology"
"If it doesn't make any difference PLS tell me"
So do you think that this will solve the issue of my drives appearing as if they are connected via USB??
I don't think you have to reinstall the OS, Windows should have detected the AHCI mode and installed the drivers already.
So first, check if the drivers are there. As you can see in the readme file (section 4.6) there should be AHCI drivers listed under "IDE ATA/ATAPI controllers" in Device Manager. Are they there?
It's true as you said the drivers are there but, the problem is that all my drives "DVD, SSD, HDD" are being detected as if they are plugged via a USB. I have the "Safe Romove icon" in the system tray.
To be honest, I am worried about my SSD all these installs & uninstalls & reinstalls.
I'm gonna give it a shot like I was told:
Reinstall the OS "win7 64bit"
During installation press F6 & install the Intell Rapid Storage Technology. Upon completion of the OS install I'll install the chipset drivers, VGA drivers "in that order". Do you think this is the correct thing to do??
Yeah that sounds like the right order.
But I still find it strange.. maybe there's something else wrong.. are you sure the SSD and all are connected to the first SATA ports, and not an eSATA port?
Maybe the AHCI drivers need an update, have you tried this online update app?
Yeah I'm sure. I did connect the SSD to the First Sata Channel. WD HDD & the DVD drive to the 2nd.
Man there are lots of strange weird things happening on this rig. I am only mentioning here one of my MANY problems.
BTW, I have a 2 digit LED screen on my Motherboard. Anyone knows where I can check what these codes mean. I've searched & came up with nothing about the codes.
The codes should be in the motherboard manual.. Maybe you should return the motherboard and buy something else?
They aren't anywhere in the manual "I searched every where".
Trust me if I had the chance to return the Motherboard I would have already done that.
Was looking for this motherboards info. Seems you have a real lemon on your hands. Making matters worse the board is Discontinued. I believe this mobo goes by the name of ZOTAC in America.
Yeah you got that right
Does the fact that it's Discontinued makes it a bad board??
I'm kind of going back over what is said here to see if we failed from the start. AHCI (Advanced Host Controller Interface) enables native command queuing and hot-plugging through SATA host controllers (Serial-ATA) for your hard drives. And that is why the drives appear to be hot swappable. What you want is perhaps IDE mode.
Artman wrote:lool
Yeah you got that right
Does the fact that it's Discontinued makes it a bad board??
In my line of business this means the motherboard maker wiped their hands of the problem and simply walked away.
"walked Away!!!" GOD I hope NOT lool
I don't think thats the case cause I have AHCI on other rig "Gigabyte board that takes Core2-Quad". It's working like a charm.
Maybe this will help "main sys components":
Case: Thermaltake Element V
Motherboard: This LEMON over here
Booting HDD: OCZ Vertex2 SSD 90GB
Data HDD: Western Digital 1TB Black Edition 64MB cach with Sata 3 "surely it works backwars to sata 2 on my rig"
Rams: Triple Channel 6GB 2X3 "Corsair DDR3 1600 Model CMX6GX3M3A1600C9"
Video Card: Gigabyte GTX470 "http://www.gigabyte.com/products/product-page.aspx?pid=3618#ov"
As said before The SSD is on the First Sata on the motherboard & the HDD & the DVD drive is on the 2nd Sata
All on Win 7 64bit with the latest drivers.
I am now going to test the install method I talked about "pressing F6 during install..." As soon as I get my system to boot. Yup its not booting now
I thought Artman was trying to enable TRIM for his SSD, which requires AHCI? Perhaps try RAID mode if AHCI keeps giving problems (just make sure you don't actually combine drives into a RAID array).
I'm thinking Ebay motherboard and get something else. Must release the demons.. lol
Guys I'm gonna need your opinion here:
I was given a choice by the seller to exchange the motherboard above to a Foxconn-FlammingBlade-GTI. However, I am afraid that it may not be compatible with my GTX470 card. As I have read somewhere that it's not compatible with the 400 series.
Can you PLS give me your opinion
A quick google told me this Foxconn board doesn't have RAID and also can only do crossfire, not SLI. So I don't see why one GTX470 wouldn't work, where did you read that?
Is this the same seller that sold you your current board? Because I'm not sure if I would trust him anymore. But that depends a little on the communication and all.. and perhaps anything is better than keeping this board with all it's problems.
"and perhaps anything is better than keeping this board with all it's problems."
Thats what driving me to get the Foxconn; after all its not that much of a board.
You might wanna check this about the compatibility:
There was one review saying that he wasnt able to boot the board on his GTX470. Tried to confirm with Foxconn but it seems hard to get incontact with their support. Moreover, I have a GTX470 that's overclocked to 480 by Gigabyte.
hmmmm that guys post was back in 7/24/2010.
But over here... copy paste
You'll need to flash to the latest Beta BIOS 8CBF1G26 dated 06/23/2010 in order to run the Fermi, which you can download directly from Foxconn here...
Flamingblade GTI Beta BIOS Update_8CBF1G26.BIN
... or if the Beta BIOS link isn't on the front page anymore:
I'm still not 100% sure it's worth the trade...
"I'm still not 100% sure it's worth the trade..."
Care to explain PLS
THX man
In all honesty I'm a little scared of this BIOS update thingy via the DOS. I'm a hardware guy not a software fan :)
Well you pointed out that there is a possibility the video card is not compatible and you lose options such as SLI and Raid. If he will give you the board to test out first then that might work, otherwise just pony up the cash and get an Asus, EVGA or Gigabyte motherboard. I've found myself in the same tight spots before with motherboards. Unfortunately for me I don't sell the parts, I destroy them in my fiery rage. :)
Anyway, when you had everything installed with ACHI (For Trim Right?)and the drives show up as removable at the bottom, did you ever try installing the latest Intel Matrix Storage Manager? http://downloadcenter.intel.com/SearchResult.aspx?lang=eng
"Unfortunately for me I don't sell the parts, I destroy them in my fiery rage. :) looool"
THX I really needed that laugh
I wanted AHCI cause I read on the OCZ instructions/forums that its always better to install the SSD with AHCI enabled.
Fankly speaking I still haven't had the chance to reinstall windows your way cause I am still working on my booting problems. I've RMAed two PSUs so far & now I am on XFX 850W.
Surely, when I get the system to boot "which might be in a few hours". I will reformat the SSD & reinstall windows like you told me. I'm just a little confused if I just make an ordinary format to reinstall Windows for the 3rd time on the SSD.
PLS correct me if I am wrong:
During Win 7 install I'll press F6 & have the Rapid Storage Technology on a flash & highlight AHCI , right?
Wait, if it doesn't even boot then you have some other problems aside from drivers/software. Boot means that the motherboard recognizes all the connected hardware OK and then proceeds to launch the operating system from the HDD or SSD.
If your current setup doesn't even do that, it's a hardware problem. I think you've ruled out the PSU since you're on the third.. and going by your problems, it really seems the motherboard is just living it's own life when it feels like. I'd demand a refund or get the Foxconn. At least that one has more resale value.
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Skyrim Creation Kit and 1.4 update details

Bethesda has announced an approximate release date for both the Creation Kit and the 1.4 Update. The Creation Kit will be ready for a release near the end of the month. The 1.4 update is currently being tested on all platforms and will most likely be available next week, it will contain various bug and quest fixes.

It's been a few weeks since our last update on Skyrim's status, so we wanted to share details on what we're working on.

The Creation Kit and Steam Workshop are nearly ready. We're currently working with members of Valve and our modding community to do some final testing, and we're on track for a public release near the end of the month. We think Skyrim modding is one of the game's best features, and we have the best modders of any game. It's been a lot of exciting work for us, and we can't wait to unleash it.

Skyrim's 1.4 update is currently undergoing testing on all three platforms. The update will include fixes and optimizations for the most common issues people have been reporting (see below). We're hoping to finalize this next week, and submit it to the console manufacturers for certification, as well as release on PC.

Our current update plan for the PC is to first release our updates as "beta" versions through Steam. This is something you'll be able to opt into through Steam and back-out of if needed. This is an extra safety check for everyone going forward and should expedite and improve our updating process for our PC users. We'll have more info soon on how this will work.

Echoing what we said back in December, we'll continue to look into issues that are being reported and subsequent updates will follow. You have all supported Skyrim in a huge way, and we'll be supporting all of you, and continue to make the game better.

Full article and changelog on Bethesda's official blog

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Strawberry Buttermilk Pancakes
I think I could survive on pancakes alone.
I prefer more butter than syrup on my cakes… but I love nothing more than a forkful of pillowy pancakes. Truth. Really it doesn't get much better than that. Unless they're pillowy strawberry studded pancakes… now that is perfection.
I'm pretty sure I inhaled this stack of 4 in 2.8 seconds flat. Think you can beat it? Bring it.
These are way more than just your average buttermilk pancakes. Oh-yes-siree… I snuck in some Greek yogurt and used vanilla sugar for just the softest hint of vanilla. BTW Vanilla sugar is my new best friend.
I place a mesh sifter in a large bowl and added the flour, vanilla sugar, baking powder, soda and salt.
And then I sifted it so it was light and airy. Scoot it off to the side for a sec and get going on the wet ingredients.
In a different measuring cup or bowl, add the two cups of buttermilk, the heaping 1/4 cup of Greek yogurt, melted {and cooled} butter and the two eggs.
Give all that a good beating and pour it into the dry ingredients. Gently stir until they just come together. Make sure to scrape the bottom of the bowl to get those lingering at the bottom incorporated.
Give the strawberries a good wash and then a rough chop. I like them big so you can actually taste the strawberries!
You'll need a cup of those babies.
Add those in to the batter…
Just stir it enough to get those berries mixed in, do NOT overdo it.
I heated up my 19-seventy-something griddle to 350 degrees and lightly oiled it with a paper towel. I like to use the 1/4 cup measure for dropping pancake batter… I think that makes the perfect size pancakes, but you do what you like… naturally :). If you're using a skillet, I would guess you would heat it to medium-medium low… you may have to adjust your temp throughout.
I really don't time my pancakes. I just wait for the little bubbles to form, pop and when they stop refilling with batter I know they are good to go {about 3-4 minutes approximately}.
I give them probably about 2-3 more minutes on side two… so they can get golden on that side as well.
As they hot cakes are coming off of the griddle I keep poppin' them on to a cookie sheet and sticking them in a 200 degree oven to keep them warm. Question: Who likes cold pancakes? Answer: NO ONE!
You know what comes next… butter…. syrup…
Make these this tomorrow or Sunday and I promise you won't regret it. Have a wonderful weekend everyone! 🙂
Strawberry Buttermilk Pancakes
Yield: 16 pancakes
Prep Time: 25 minutes
Cook Time: 6-8 minutes per batch
2 cups All Purpose Flour
2 tablespoons Vanilla Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
2 cups Buttermilk
1/4 cup Greek Yogurt {heaping}
2 whole Eggs
3 tablespoons Melted Butter {cooled but not solidified}
1 cup Chopped Fresh Strawberries
Grapeseed or Coconut Oil for griddle
Preheat your griddle to 350 degrees and wipe with a little grapeseed oil or coconut oil.
In a large bowl; sift together the flour, sugar, baking powder, soda and salt. Set aside.
In a different bowl; whisk together the buttermilk, Greek yogurt, eggs and butter.
Pour the wet ingredients into the dry, and gently stir to combine. Do not over mix.
Add in the chopped fresh strawberries and stir only a few times to get them mixed in.
Drop a 1/4 cup full of the pancake batter on to the griddle. When the center is set and the bubbles no longer fill in with batter when they pop it's time to Flip {about 3-4 minutes}. Continue to cook for 2-3 minutes more.
Repeat with the remaining batter. Keep the finished pancakes on a cookie sheet and place in a preheated 200 degree oven to keep warm.
Serve with butter and real maple syrup! Enjoy!


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Honeywell's Marathon FX1 field computer packs all of the mission-critical features and connectivity mobile workers require to thrive into an IP65-rated fully-rugged data terminal. At just 2.2 pounds with a thin 1.3˝ profile, the Marathon mobile field computer is easy to maneuver. The computer's Summit 802.11 a/b/g/n and Bluetooth® wireless technology allows it to easily connect to your networks and peripheral devices. Combined with an Atom processor running a full Microsoft® Windows® XP or Windows® 7 operating system, the Marathon field computer presents an uncompromised technology experience.
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Tag Archives: Matangi
The Oracle Report, Thursday, March 5, 2015
Full Moon Phase: realization, illumination Moon in Virgo Wisdom Goddess: Bhairavi (Goddess of the Heart) Skill: be receptive to messages and inspiration Positive Imprints: openness, taking time for relaxation, creating something, curiosity, like attracting like, fresh approaches, seeing a bigger … Continue reading
Posted in Spiritual Tagged Astrological sign, Bagalamukhi, Jupiter, Lunar month, Lunar phase, Matangi, Moon, Planets in astrology, Skill, Sun Leave a comment
The Oracle Report, Monday, March 2, 2015
I encourage everyone to read this energy report today that along with other energy reports gives us insight into the tough energies we are going to have to deal with this month. I also must ask everyone to pay close … Continue reading
Posted in Ascension, Illuminati/Terrorism/Corruption, Political, Spiritual Tagged Animal-Speak: The Spiritual & Magical Powers of Creatures Great & Small, Aries (constellation), Astrological aspect, Astrological sign, Ballet dancer, Energy, Lunar month, Lunar node, Mahavidya, Mars, Matangi, Moon, Planets in astrology, Today (U.S. TV program), Tripura Sundari 2 Comments
The Oracle Report, Saturday – Sunday, September 27-28, 2014
Saturday: New Moon Phase: initiate Moon in Scorpio – Skill: maintain the stance of the wise owl in the tree observing – Negative Imprint: forceful ill will, feeling alienated and isolated, neglect of self and others, pushing forward too hard, … Continue reading
Posted in Ascension, Spiritual Tagged Coronal mass ejection, Energy, Lunar phase, Mahavidya, Matangi, Moon, Skill, Venus 7 Comments
The Oracle Report, Tuesday, September 23, 2014
Balsamic Moon Phase: dream Moon in Virgo/Libra Ruling Mahavidya: Shodashi (Goddess of Beauty) and Matangi (Goddess of Wind) Skill: become part of the mystery; engage the unknown Negative Imprint: rushing, impulsivity, overpowering masculine aggression, control, boasting, cutting off emotions, hopelessness … Continue reading
Posted in Ascension, Financial/economic information, Illuminati/Terrorism/Corruption, Political, Spiritual Tagged Aries, Libra, Lunar phase, Mahavidya, Matangi, Moon, Sabian, Skill 3 Comments
The Oracle Report, Monday, September 22, 2014
* UNABLE TO POST A PHOTOGRAPH AS THE IMAGE EDITOR IS NOT WORKING TODAY Balsamic Moon Phase: release Moon in Virgo Ruling Mahavidya: Shodashi (Goddess of Beauty) and Matangi (Goddess of the Wind) Skill: look past what is moving away … Continue reading
The Oracle Report, Saturday and Sunday, September 20 – 21, 2014
*UNABLE TO POST A PHOTOGRAPH AS THE IMAGE EDITOR IS NOT WORKING TODAY Balsamic Moon Phase: release Moon in Leo/Virgo Ruling Madavidyas: Shodashi and Matangi Skill: embrace the new, release the old Negative Imprints: locked into limitations, not using common … Continue reading
Posted in Financial/economic information, Illuminati/Terrorism/Corruption, Political Tagged Energy, Mahavidya, Matangi, Moon, Sabian, Shodashi, Skill, Tripura Sundari 3 Comments
The Oracle Report, Friday, September 19, 2014
The financial news today is rather slow. There is one article called Mainstream globalist propaganda reveals East/West conflict is a farce which I hope you will read carefully. I am very much interested to hear if you think this article's premise is valid. Hopefully, I … Continue reading
Posted in Spiritual Tagged Balsamic Moon, Energy, Goddess of Wind, Mahavidya, Matangi, Moon, Moral responsibility, Skill 1 Comment


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FAIRMONT - Worthington forward Jesus Ordaz erupted for a pair of late second-half goals to propel the Trojans to a 3-1 nonconference soccer victory over the Fairmont Area Cardinals on Monday at Kot Soccer Complex in Fairmont.
Trailing 1-0 at intermission, Cardinal mentor Jeff Kot's halftime speech and the wind at their backs allowed Fairmont Area forward Ben Timmerman to produce the equalizer less than 2 minutes into the second half.
"At the beginning of the season, we played a lot of good first halves," said Kot. "I thought tonight we proved that we can play with a number of teams, but we just couldn't get that second goal.
Article Photos
SPLITTING THE DEFENDERS — Fairmont Area midfielder Joe Nordquist (middle) makes a rush downfield by splitting between Worthington's Blake Fauskee (left) and Ivan Vargas during nonconference soccer action Monday at Kot Soccer Complex in Fairmont. (Photo by Leanna Becker)
"We got a little tired at the end, and Worthington capitalized on that during the last couple minutes of the second half."
Indeed. But Timmerman, who opened this fall on the injured reserve list, used a perfect header to knot the game at 1-all at the 38:37 juncture of the second half.
Cardinal midfielder Evan Ward launched a right-corner direct kick inside the box and Timmerman timed his vertical leap perfectly, redirecting the ball past diving Trojan goalkeeper Kody Honius' outstretched gloves and into the net.
Fairmont Area defender Brian Jensen displayed his takeaway skills midway through the second half, punching the ball away from both forward Anthony Sanchez and Ordaz on left-wing rushes up the field.
Cardinal netminder Trason Arens then kept the game tied at 1-all late in the game, batting away Ordaz's right-wing blast off the drive at the 4:24 mark.
Ordaz proved persistent, however, as the Trojans' junior forward worked the middle of the field before defender Jose Bahena spotted him.
Bahena pressed forward along the left wing before delivering a centering pass to Ordaz, who tapped home the net-finder from the middle doorstep with only 1:59 left in regulation.
Ordaz supplied an insurance goal only 52 seconds later by picking off a Cardinal crossing pass before motoring down the left wing. Ordaz lined home his second goal to seal the Trojans' 3-1 triumph.
Honius recorded five saves to net the win for Worthington, while Arens turned away six of the Trojans' nine shots on goal.
Fairmont Area (2-12-1) travels to New Prague for its final regular-season contest at 1 p.m. Saturday, while Worthington (8-2-1) hits the road to Glencoe today for a 4 p.m. clash with Glencoe-Silver Lake.
Worthington 1-2-3
Fairmont 0-1-1
1st Half
W - Victor Meza (unassisted), 26:30.
2nd Half
FA - Ben Timmerman (Evan Ward), 38:37.
W - Jesus Ordaz (Jose Bahena), 1:59.
W - Ordaz (unassisted), 1:07.
Shots on goal: Worthington 3-6-9; Fairmont Area 3-2-5.
Saves: Trason Arens (FA) 2-4-6; Kody Honius (W) 3-2-5.


text:
Gear set for differential
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6 independents run in New Jersey race for US Senate
Republican Steve Lonegan, Democrat Cory Booker also on Oct. 16 ballot
Republican Steve Lonegan and Democrat Cory Booker will have company on the special U.S. Senate ballot Oct. 16.
Six independent and minor-party candidates filed papers to run. All are men.
Robert DePasquale, of Butler, is running on an anti-immigration platform. Stuart David Meissner, of Dumont, is focusing on overhauling alimony laws. Edward Stackhouse Jr., of Hamilton Square, has the slogan, "Ed the Barber."
The other three candidates' policy priorities aren't clear from their slogans. The candidates are Eugene Lavergne, of West Long Branch; Pablo Olivera, of Newark; and Antonio Sabas, of Irvington.
The winner will fill the final 15 months of the term of Frank Lautenberg, who died at 89 in June.
Copyright 2013 WFMZ. The Associated Press contributed to this report. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.