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Editor's note: we are taking this week off to enjoy the holidays with our families. So this week, we'll be re-running past posts. Today's post is from DJTF member and student Bliss Davis, who offers up ideas on how to use the still-secret Apple iTablet. It originally ran on Nov. 24. Enjoy!
By Bliss Davis, Bowling Green State University Journalism Student
Trying to ignore it won't work–it's already showed up on quite a few news outlets.
The "big thing" and "it" I'm referring to is the currently nonexistent (at least, on store shelves) Apple tablet, dubbed the "iTablet*" and already gaining popularity quickly, (per Mashable.com, TheAppleBlog and others).
With all of the buzz surrounding it's potential release one can only wonder what digital oriented/multimedia journalists–well everyone, really–could possibly do with a device like this. Its purported size, fitting inside a manila envelope, seems to be optimal for carrying around instead of a laptop. Size and usability play a huge factor in what journalists deem practical enough to carry with them on the regular, as evidenced by the popular Flip camera.
Getting gadget happy can have its drawbacks though. I read a blog entry written by James McPherson earlier this year about how reporters with gadgets are taking over the journalism world. Okay, not exactly, but he does say this, "As technology continues to improve and news organization cut more staffers, those organizations can rely increasingly on non-professionals to provide content."
McPherson meshes this view with another potential downfall web and broadcast quality producing gadgetry, "…amateur citizen journalism further decreases the need (in the eyes of owners) for qualified journalists, and increases the possibility for error–or even intentional fraud by people who may try to scam a news organization with dramatic–but misleading or false–video or text."
Now, as a lover of all things technological, I consider it a great thing to have these battery-zapping resources at my disposal, but it does make you think. What will it take to be sure a citizen is accurately capturing a story? Will the judicial system be forced to reevaluate false light and other applicable laws? How about backpack journalists, will they become preoccupied with reporting technology and forget about the storytelling (purely human driven) aspect? True, these are by no means new questions, but the advent and rise of citizen journalism throws a whole 'nother facet into the mix. The journalism job industry is going to look mighty interesting in coming years.
*This entry is dedicated to the auspicious, yet covert "iTablet," in lieu unconfirmed of existence.


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Chapter 123:1-15 Eligibility Lists
(A) The director or designee may consolidate two or more eligible lists of the same classification by ranking eligibles named therein, according to their scores.
(B) At the discretion of the director or designee, persons qualifying on an examination for a given classification may be placed on eligible lists for one or more lower classifications in the same class series. The adoption of such additional placement shall be extended to all eligibles on the list
(C) Whenever in the judgment of the director or designee action is deemed advisable on account of errors or fraud in connection with any examination, a re-examination of applicants shall be ordered and the eligible list shall be amended in accordance with results of such re-examination. After an eligible list is prepared and posted it shall not be revoked except upon written notice of errors or fraud to all the eligibles. An appointment made from an eligible list shall be considered valid even if fraud or error is discovered after the appointment has been made, provided the person appointed was not involved in such fraud or error.
Five Year Review (FYR) Dates:
05/16/2016 and
Promulgated Under: 119.03
Statutory Authority: 124.09
Rule Amplifies: 124.26
Prior Effective Dates: 1/9/76, 11/19/81, 11/10/96, 11/14/00, 10/1/2011
R.C. 119.032 review dates: 06/30/2011
Promulgated Under: 119.03
Statutory Authority: 124.09
Rule Amplifies: 124.26
Prior Effective Dates: 1/9/76, 11/9/81, 7/1/07

subset: commoncrawl


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Tamil cuisine is rich in delicious prepared rice varieties, including tomato rice, lemon rice, brinjal (or eggplant) rice, sesame seed rice and coconut rice, to name just a few. But one of my hands-down favorites is tamarind rice, or puliyodarai.
My mom-in-law, who's passed on, used to make the best tamarind rice I ever ate. No wonder then that Desi often craves some tamarind rice with home-made potato chips, just like his mom used to make it.
I usually sneak in healthier ingredients and procedures, like baking potato chips instead of deep-frying them, but this time he had a craving for the deep-fried variety, along with the puliodarai and some sarkarai pongal. So to keep dinner from getting too unhealthy, I used some brown rice for the puliyodarai, instead of white rice which it is typically and traditionally made with. It tasted delicious, and I thought I'd share the recipe with you, along with my recipe for easy and delicious home-made potato chips.
I make my brown rice in a convenient little rice cooker, because microwaving never seems to get it to the right consistency. If you don't have a rice cooker, try this stovetop-oven method which works very well and which keeps the rice grains nice and separate (you can skip the cumin seeds from the recipe).
Brown rice, for those still hesitant to try it, is delicious with a nutty flavor that makes it more complex and flavorful than white rice. Of course it takes longer to cook, but it's not at all difficult once you've learned how– in fact, all you need to know is how to boil water. Literally.
Plus there's the huge catch with white rice that makes brown a much better option: white rice is stripped clean of the healthy bran that adds not only fiber but tons of nutrients to rice, including magnesium, manganese and zinc.
Here, then, is the recipe for my brown rice puliyodarai. A classic made healthier. Now that's a win-win.
Enjoy, all!
Brown Rice Puliyodarai
For the tamarind sauce (pulikachal)
2 tbsp tamarind paste dissolved in about 4 cups of water. If you're using tamarind pods, soak a large lemon-size ball in 4 cups of warm water. When the tamarind softens, in about 30 minutes, crush it with your fingers to extract all the juice, and discard the solids.
3 red chilies
1 tsp fenugreek seeds
1 tbsp chana dal (bengal gram)
1 tbsp udad dal (black gram)
1 tbsp canola or other vegetable oil
A generous pinch of asafetida (hing)
1 tsp mustard seeds
1/2 tsp turmeric powder
Dry-roast the fenugreek seeds until they darken slightly to a reddish hue.
In a tiny bit of oil, fry the red chilies. Remove, and use a paper towel to absorb the excess oil.
In a spice grinder, powder the fenugreek and chilies along with about 1/2 tsp of salt. Set aside.
Heat remaining oil and add the mustard, asafetida, chilies, chana dal and udad dal. Fry for a minute.
Once the peanuts start browning, add the tamarind sauce. Let the tamarind sauce reduce on a low flame until it has thickened to a consistency almost like that of molasses. Now add the chilli-fenugreek powder and stir well to mix. Check for salt and add more if needed. Take off heat.
This sauce will store for weeks if kept in the refrigerator in an airtight container.
To put together the Puliyodarai:
1 cup brown rice, cooked until tender in rice cooker per the manufacturer's instructions, or by this method. You can leave out the cumin seeds if you use the oven procedure.
3 tbsp of the tamarind sauce.
1 tsp canola oil
1 tsp mustard seeds
2 tbsp peanuts
1 tbsp cashewnuts
2-3 small sprigs of curry leaves
Heat the oil and add the mustard seeds. When the crackle, add the curry leaves, cashew nuts and peanuts and fry until the peanuts turn lightly golden.
Add the peanuts, mustard and curry leaves to the rice along with the tamarind sauce. Mix thoroughly. Add more tamarind sauce if you need.
Potato Chips
1 large potato, sliced very, very thinly, preferably with a mandoline. I set mine to about 1/10ths of an inch thick.
1 tsp red chilli powder like cayenne
Oil for deep-frying (you want about an inch-deep layer of oil in your frying pan)
Salt to taste.
Immediately after slicing the potatoes, dunk them into a water bath and leave them there for at least 15 minutes. This washes off any excess starch which would keep the chips from crisping up nicely.
Heat the oil to between 360 and 370 degrees. If you have one, use a frying thermometer to ensure the oil's at the right temperature. Food fried at these temperatures absorbs almost no oil, taking a good deal of the guilt out of deep-frying.
While the oil is heating, dry off the potato slices thoroughly with a kitchen towel. Put them in a dry bowl and sprinkle with chilli powder. I prefer not to salt the potatoes until after they are fried– that way they don't draw any more water out of the potato, and you need less salt to get the perfect flavor.
Fry the potato slices in batches, making sure they do not overlap. Each side should take about 2 minutes– they will start curling and turn golden brown and feel firm– that's how you know they're done.
Remove to a bowl lined with paper towels and sprinkle with salt while still hot.
Eat with the Puliyodarai. Perfect.


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Read what some of our students have to say about their experience with Kokikai Aikido and our Rochester Dojo.
Alan Tamayo, Nidan, practicing since 2005
"I practice Kokikai Aikido because it helps and teaches me to relax. My practice of Aikido is a personal journey. It challenges me to develop a better understanding of "one point" and "correct feeling" and it regularly reminds me that expanding my scope of knowledge of Aikido has no limits. Every time I practice I have an opportunity to learn something new or gain new or different perspective. The level and type of instruction I receive from Sensei, my instructors, and fellow aikidoka inspire me and keep me motivated. It is the multifaceted aspects of Aikido that I find fascinating and it is why I continue to practice. Its greatest benefit is its application off the mat and in my daily life."
Brian Martens, Yondan, practicing since 1995
"My wife and I started with Aikido Kokikai of Rochester in 1995 through its program with RIT. As of now, that was almost 19 years ago. From a martial perspective, Aikido was an answer to a question that plagued me since I started studying martial arts at the age of 10. I finally had a variable response to meet all situations from a guy who had a little too much to drink at a party to a real life or death situation with multiple assailants. From an instructional perspective, the Rochester dojo has held a tradition and blessing of having several senior ranked instructors that thought differently and therefore taught differently. Everyone learns a little differently and so many schools have only one instructor where things are taught only one way from one perspective. At AKR, odds are you can find a teacher that speaks best to how you think and learn...
...I not only found a way of life, but a second home and extended family here. If you are at all interested in self defense and something that will positively impact every corner of your life, go check it out. AKR is not run as a for-profit organization. All the instructors teach on a volunteer basis because they love and believe in the art and it shows."
Judy Warner, Rokudan, practicing since 1986
"So, I have been with the club since 1986. For 25 years, I worked with author, Thomas Crum, applying training and metaphors from the art of aikido in business and community workshops to teach people how to stay calm under pressure and resolve conflicts effectively. In aikido, you work with the other person's energy to resolve an attack. Kokikai Aikido provides the student with a 'workbox' of techniques and movements to use under pressure. It also teaches the student how to remain calm enough to use techniques effectively. The heightened awareness and focus that the student develops from practice can benefit them in both physical confrontation and in everyday life. I have watched many people begin training in our dojo. Many have moved out of Rochester and continued practice. Others are still practicing with the club. There is always more that you can learn from practicing Kokikai Aikido…..but first you have take that first step on to the mat."
Timur Akhunov, Shodan, practicing with Rochester since 2013
"I have been practicing with this dojo since August 2013 after moving from Chicago. I never thought I would get involved in a martial art, but Aikido Kokikai got me hooked. It keeps me in good shape, being able to defend myself and practice with happy and committed people without bruises and injuries. It's awesome to jump into a big forward roll or fall safely. I continue to be fascinated how with continued practice a person of any gender or body type can be strong and powerful at self defense. I also enjoy being able to prevent the attacker (or attackers) without injuring him/her/them.
Onto practical issues. The club (dojo) has a huge dedicated space that has classes 6 days a week (I attend 2-3 times). One of the walls has giant westward windows and it awesome to practice as the sun sets. The cost is $60* per month with discounts for students, families and prepayments. I didn't have to pay for the first few classes before I decided I am in. Moreover, the club has a first 3 month special for $120.*"
*dues updated 01/2016


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by Tyler Peck, sports information graduate assistant
>>>Camp Registration/Info Site
MILLEDGEVILLE, Ga. - The summer months will once again bring another season of top notch athletic camps to Georgia College & State University. There will be three soccer camps throughout the months of June and July, two for 13-18 year-olds and one camp for boys and girls ages 6-10.
Head coach Juan Pablo Favero will run the camps along with graduate assistant Chris Davidovicz. Former and current Bobcat players will also be teaching campers specific skills to succeed at their respective positions.
The first soccer session, ages 13-18, runs June 12-16. This camp will provide individual instruction on soccer fundamentals while providing an opportunity for campers to enjoy the game of soccer. Campers will receive instruction on fundamentals or more indepth techniques and tips depending upon skill level. The cost is $250 for day campers or $385 for resident campers.
The second camp will also be for girls ages 13-18 and runs July 18-22. The camp session will help intermediate and advanced players improve their performance in the vital spaces in front of the goal. Designed for players of all positions, this camp will follow a "Striker/Keeper" camp format, and will focus on both technical and tactical considerations that lead to success in the final third of the field. The schedule will also include game play each day so players can test their skills and enhanced awareness under match conditions.
Field players will receive special instruction on a wide range of finishing topics, including volleys, heading, breakaways, scoring from crosses, following up, and more. Goalkeepers will have separate sessions covering a full range of keeper-specific needs, including diving, high balls, 1v1s, tipping, boxing, distribution, angle play, communication, and more. The cost is $250 for day campers or $385 for resident campers
The Youth Day Camp will run July 22-25 and be for both boys and girls ages 6-10. The camp will provide a fun week of soccer activities that will maximize touches on the ball and build confidence. Each session will include a mix of individual skills training, small-sided activities, and other games. Players will be grouped by age, size and ability to provide a safe and challenging training environment. In this way, beginning players will experience success right away while more experienced players will be challenged to improve their mastery of the ball and on-field awareness. The cost of camp is $100.
For more information visit www.GCSUcamp.com or call 478-445-6341.
Visit www.GCSUBobcats.com to nominate your favorite former Bobcats and Colonials to the GCSU Athletics Hall of Fame. The GCSU Department of Athletics sponsors 10 varsity athletic programs at the NCAA Division II level. As a Division II program, GCSU prides itself on balancing the life of the student-athlete, evidenced by the Bobcats' multiple appearances in post-season competition as well as documented academic success and community-service involvement. Sign up at Twitter.com username GCSUSID for up-to-the-minute reports.