text:
Capcom's Christian Svensson recently answered a few questions about the PC version of Street Fighter x Tekken pertaining to the ever-important DLC discussion as well as requirements and benchmark information. According to Svensson, the DLC will not be included on the PC's retail discs, as the company is opting to patch the game through a series of downloads instead of unlocking on-disc content. He also offered some information on when they'll be releasing the DLC on PCs. The full list of questions and answers have been included below.
1. Ono recently tweeted that "maybe" the PC version wouldn't have the DLC on the disc. I would like some clarification on that "maybe". Will the DLC be on the disc or not?
Not. I'm told it will be DLed to the clients when we're ready to release them.
2. When can we expect to know the recommended PC specs for SFxT?
Good question. No reason we shouldn't be able to get those out shortly. At minimum, I'm sure they'll be on the pre-order pages at digital distribution sites in the next week or so.
3. Will there be a benchmark tool?
I need to check. The benchmark scores were used in match making in AE, I'd suspect we're doing something similar on SFxT but truth be told, I'm guessing. I'll need to speak to Derek to see if they're using a similar setup in SFxT.
4. Will SFxT PC have all of the DLC available that the console version does at launch? Let's just assume for the sake of this question that no further updates will be released for the console version of SFxT until the PC version comes out, will the swap costumes, extra colors and other features that are currently available on the console version for download be available day 1 on PC, or will we be stuck with the console default DLC (i.e., no DLC) until later on?
5. When the 12 DLC characters are released on the console version, will PC get them at the same time as the consoles or will there be a delay?
These questions are related… there will be fewer "discrete" drops of DLC updates on PC than on console as effectively each drop is a new patch/update process for us to go through with the PC version. Sometimes content will be first on console, in a few cases, you may see some bits show up first on PC. The details of this we will make more clear post-launch.
Source: Capcom-Unity, tip via Jason D.


text:
Today is my weigh-in. Keep your fingers crossed that I have a loss. I'd like to compile pictures of my weight gain throughout my pregnancy and then pictures throughout my journey of trying to lose the baby weight. I've been very hard on myself; sometimes not believing I would reach the weight I started with previous to the pregnancy but I'm determined to do it. Once I reach this goal I'm going to post all of the pictures from pregnancy to present weight so you can see for yourself that Jenny Craig works and so does their maintenance program. It has been very slow trying to lose the baby weight but why would I think it would be any different than how it was when I tried to lose it before the pregnancy? Determination, exercise, and will-power along with JC have helped me along the way. You CAN do it too. LOL, see today I'm positive; but just like anyone you have good/bad days and even when I plateaued I didn't give up.
I'll be glad to be finished with the strict 1200 caloric meal plan (hopefully my consultant doesn't make me do it another week) and choose my own foods again. When I have to eat cereal it just does not fill me up. It seems that protien is what fuels me the longest (eggs, pancake with veggie sausages, etc.). I'm also really missing having my Cheesy Potatoes and Chicken for lunch, my Cheesy Omelet for breakfast, and the Triple Chocolate Cheesecake for dessert several times a week! Notice a trend? - I'm definitely a dairy girl...all the cream cheese and cheese are my favorites!
Breakfast -
JC Triple Grain Crisp Cereal
1 cup fat-free organic milk
Snack -
JC Anytime Bar
Lunch -
JC Beef and Barley Stew
Dinner -
JC Chicken Carbonara
Salad (mixed greens, peppers, mushrooms) 2 tbsp. light ranch
JC Triple Chocolate Cheesecake
Tags: what should i eat?, katie b., jenny craig
Katie's Healthy Eating
Copyright © 2004-2019 YourCity.MD LLC All Rights Reserved. The information on this Website is provided as a courtesy of YourCity.MD. This Website is designed as a resource portal for informational purposes only and does not contain any warranties. Reliance on any information found on or through this Website or links found on this Website is entirely at your own risk. If you think you may have a medical emergency, call 911 or your local Emergency number immediately. YourCity.MD and its affiliates are not responsible for the content found on any links contained herein and do not necessarily agree with any of their opinions. - View Full Terms & Conditions
Get notified when a new post is published.

subset: commoncrawl


text:
***UPDATE : Arden is no longer available…***
Hello and Happy Halloween to all! A few of you know that I was dreadfully sick a couple of weeks ago, and now, belive it or not… I think I'm sick AGAIN! I'm bound and determined not to let my yuckiness interfer with our Trick or Treating this evening… so it's off to bed for me after I get through this post!
Arden is that little one I spoke of below with the lovely orangey-rust fur.
Arden is available on ebay through November 4th. I invited you to take a peek at his auction by clicking the link below:


text:
Submitted by CdMScott on
This is one of those movies that is all classic and old and stars Humphrey Bogart and, if you're under 40, you may say "Oh God, why would I want to see that? It's all old and probably stupid and soooo boring and the sort of thing only crusty old septuagenarians like," and then you see it and say "Holy shit! That was TOTAL GENIUS! I guess there's a reason some of these things are considered classics!"
I was not unwilling to see it when my friend first brought it over for movie tonight, and ended up enjoying it thoroughly and respecting how well it was put together. But recently I've been on this detective fiction kick which has seen me reading Jim Thompson, Raymond Chandler and this novel by Dashiell Hammett, which turned out to be one of the best things I've read in a while. He's a very sensual writer, vividly describing the curls of smoke and feel of fists, as well as creating wonderfully complex characters of delightfully dubious morality and placing them in fascinatingly intricate situations—and I am happy to report that this version of the book brings all of them to the screen virtually intact.
Sam Spade and his partner are visited by a beautiful woman who wants them to follow someone. Spade's partner does, and is killed. Spade himself is a suspect, because he was having an affair with his partner's wife, who also had a motive. The client, Brigid O'Shaughnessy, reveals that she lied about the original reason for the stakeout. In fact, she lies about pretty much everything. She turns out to be the first of the many wonderful characters in the book, a woman who has grown used to manipulating any man she encounters by batting her eyelashes, seeming to cry, telling him must trust her, she has no one else to turn to, she's at the end of her rope, how she loves him, etc. She soon emerges as virtually psychotic, seemingly unable to tell the truth at all, as when caught in one lie she simply starts up another, then another, then another. Spade, delightfully, sees through all this, reacting in one instance by saying "You're good. It's that little tremble you get in your voice." Brigid acknowledges that she's been caught—and promptly starts up another line of lies. She will try anything, and it can get very funny. One of my favorite examples from the book, which is unfortunately not in the film, is when some money has gone missing and Spade is making her strip, and she bullshits: "I'll do it… but something between us will die."
Soon another incredible character shows up, Joel Cairo, played by Peter Lorre. I didn't understand on my first viewing of the film that they are trying to signal us that Cairo is homosexual. First, he is introduced by his card, which Bogart sniffs and his secretary significantly announces as "Gardenia." When we hear this, there is a little flourish of harp on the soundtrack. Then he appears, small, with a curly perm, an affected feminine tone of voice and mincing manner, and soon is holding the handle of his cane to his mouth in a suggestive way. And later, macho man Spade slaps Cairo [as opposed to punching him], and says "When you're slapped, you'll take it and you'll like it!" To the film's credit, however, Cairo has plenty of other traits and is a wonderful character in his own right, and it doesn't let his coded homosexuality become his entire character. For example, in his first appearance, he hires Spade to find the falcon. He pulls a gun on Spade and demands to search the office. Spade takes the gun from him, knocks him out, and searches him. When Cairo awakens, he makes to leave, and asks for his gun back—then holds it again on Spade and demands to search the office.
The third major character is Kasper Gutman, wonderfully played by Broadway actor Sydney Greenstreet, cast when they couldn't find anyone large enough among Hollywood actors. Gutman has the wonderful characteristic of constantly telling everyone he loves them and is endlessly devoted to them, in grand formal language, even as he is double-crossing them. In the book, Gutman is referred to as Mr. G, but here they call him "the Fat Man," which, incidentally, is where the name of the atomic bomb that was dropped on Nagasaki came from.
Gutman is accompanied by his young, inexperienced henchman, Wilmer. He is also supposed to be homosexual, at one point referred to as Cairo's "boyfriend." It is also noticeable that his name, when said aloud, sounds like "Wilma." He is a young, inexperienced thug, and Spade takes a particular dislike to him, leading to a breathtakingly forthright act of cruelty to him right at the end. In the film it comes off that Spade hates him primarily because he's such an arrogant yet inexperienced putz. The book is a little different, however, as in the novel Spade has a deep, seething hatred for Wilmer and goes out of his way to torment him. When the final twist comes it becomes clear that Spade's hatred is based almost entirely on his revulsion at Wilmer being homosexual, making his final punishment extremely nasty, and casting an ugly pall over the entire novel. It seems, unfortunately, that homophobia is a standard element of classic hard-boiled detective fiction.
The final amazingly appealing character is Spade himself. Reading the novel, I can't believe that this is the only work [barring a few short stories] in which he appears, because he is SUCH a kick. Unflappable, he isn't so much a crusader for truth and justice as a smart guy who is out for himself, much closer to criminal than cop. He becomes involved in the case as a fourth party who muscles into what might be a huge payday, for the sole purpose of getting rich—not because he cares so much about putting offending parties behind bars. He's appealing because he is usually five paces ahead of everyone else, he's funny, and he doesn't take any guff. He's very funny in the way he sees straight through Brigid and constantly tells her so—or deceives her by letting her think that he's falling for her when he's not. Spade is as dark as anyone else in the story—it tells you something that in the novel, one is never sure that he DIDN'T kill his partner up until the last moments—and has a mean streak of pure hate and misanthropy running through him. This is where Bogart is about as perfect as he could possibly be for this character, because he remains unflappable, but we can often see the hate and revulsion he is barely concealing behind his toothy smiles. Look at how he sneers at his dead partner's wife at 14:38 as she's getting all sentimental and he just wants her to settle down and go home. He really gets the mixture of sentimentality and hatred for humanity that really works for Spade's character.
The movie is, in many other ways, the most perfect adaptation of this novel there could possibly be—and the closest adaptation on any novel I've ever seen. Lorre, Astor and Greenstreet are all absolutely perfectly cast, and spring to life precisely as one imagined them in the novel. Ditto the look, settings and locations. The script sticks very closely to the dialogue of the book, just removing large chunks of complications in the middle—and surprisingly they come out remarkably easily. This was director John Huston's first film, and began a fruitful partnership with Bogart. Anyway, this is one of those classic films that turns out to be really clever and enjoyable, and it's unlikely too much of anyone will be disappointed with it. And if you decide, before or after, to read the novel, you've got an extremely pleasant experience ahead of you.
Yes! Totally enjoyable, very clever classic.


text:
Tools For Managing Your Social Media Accounts
10 Crowdbooster
Unlike other selections on this list, Crowdbooster focuses on gathering data from your Facebook and Twitter feeds. While it will not compile different social media accounts into one convenient location, it will give you some vital information regarding your social media strategy, such as when people are most likely to view your latest images or video uploads.
Other features include being able to analyze impressions, total reach, and engagement. This will allow you to modify and improve your strategy by knowing what is working and what is not. Another cool feature is alerts about new Twitter members who may be interested in you or your brand.
Unfortunately, Crowdbooster does not offer a free option, but the lowest plan will only set you back $9 a month and allows up to 50,000 followers. It may be worth the investment if you run a business.
9. SocialFlow
If you run a business or an online marketing campaign, you already know how important it is to share content on social media. By utilizing its unique optimization algorithm that taps into your Twitter and Facebook data, SocialFlow takes into consideration three factors: "relevant message (which of your messages is most likely to connect), right audience (who's online now), and right time (when's the perfect moment to publish this content)." In short, SocialFlow makes sure your message is sent out during the optimum time.
SocialFlow is another service you'll have to pay for, but they offer flexible plans that begin around $99 a month.
8. Bitly
Bitly does a lot more than just shortening links to post on your social media accounts, which keeps them neat and clean. It also features real time-analytics, bookmarking your favorite sites and pages, and the ability to track clicks.
Bitly works across multiple platforms, such as Twitter and Facebook, and is free. Yep. Free.
7. Everypost
Everypost is a handy app that allows you to post all of your updates onto the major social networks from one place at one time. Simply write your message, add photos or videos, and hashtags then send off to Twitter, Google+, Pinterest, Facebook, LinkedIn, Tumblr, or via e-mail (even all at the same time, if you want). Another cool feature is the Twitter text shortener. This will automatically shorten tweets so they are under 140 characters. While there may be some glitches to correct, this is a useful, and free, app.
6. Sprout Social
Sprout Social is another nifty tool that can manage, post, monitor, and analyze multiple social media accounts from one location. For example, you could search for content within its Feedly integration, schedule posts, and reply to messages on Facebook and Twitter. You can also monitor messages across Facebook, Twitter, Google+, and LinkedIn personal profiles all through on streaming inbox. But, that's not all. Sprout Social also offers analytics so that you can visualize important metrics.
You can sign up for a free trial, but after that you'll have to select one of three packages that range from $39, $59, and $99 per month. It costs a bit more than other tools, but it can be a great investment for businesses that are super social.
5. Buffer
Buffer is one of the most popular social media message scheduling and sharing applications available. With one easy click you'll be able to share content and schedule posts via Twitter, Facebook, LinkedIn, and Google+. Basically, it allows you to stagger content throughout the day so that social media feeds have consistent updates – plus you can schedule ahead of time, which is really handy. And, there's analytics about engagement and reach of your posts.
Buffer offers a short free trial period. After that, for just $10 a month you can schedule as many posts as you want, use up to 12 social profiles, and have two team members assigned to one account.
4. Spredfast
Spredfast is an outstanding tool if you're looking to measure data gathered from Facebook, Twitter, YouTube, and Flickr, such as being able to see how many people you've reached and whether or not your target audience is engaging with you. The data is clearly presented in formatted graphs. Besides the advanced analytics tools, there are other useful features, like a calendar that informs you of optimal tweeting times.
3. Tweepi
Of all the social media platforms, Twitter can be the most daunting. If that's the case for you, Tweepi is just what you have been looking for. There's a quick management tool which will allow to flush unfollowers, cleanup inactive, reciprocate by following, and follow new interesting tweets. A simple, and sometimes brutal, way to keep your Twitter account tidy.
There are Silver ($7.49 a month) and Platinum ($14.99 a month) levels to choose from. However, if you purchase Tweepi annually, it's 17% cheaper.
2. SocialOomph
SocialOomph has the ability to schedule tweets for the entire day and auto-follow your new followers. You can also use the dashboard to combine Facebook, Twitter, LinkedIn, Plurk, and your blog into one spot to schedule posts or monitor social media activity.
While the app has a free version, there's a paid "professional" option that features a ton of helpful tools to boost your social media productivity.
1. HootSuite
If you're looking for the best, this is likely your top choice. HootSuite is the most popular social media management tool for a reason. Besides being able to execute campaigns across multiple social networks from one web-based dashboard, you can also manage social media, track conversations, and measure campaign results. HootSuite also offers a custom built-in analytics system and the capability to schedule posts on all platforms.
Hootsuite offers a free, pro ($8.99 per month), and enterprise options to suit the needs of individuals, small businesses, and large organizations.


text:
Phat Bottom Girls 2
Description: With Phat Bottom Girls 2, Manuel Ferrara expands the definition to include not just Amazonian, bubble-butted, jiggly-cheeked sirens but also the occasional tight little ass of note, as well. This strategy allows us to enjoy the Frenchman's most over-the-top scene yet performing with gonzo starlet Kristina Rose. It's a one-hour ass-centric epic you'll need to see to believe! This two-disc set is overstuffed with lots of other unforgettably erotic butt-worshiping demonstrations as well. An afternoon orgy sees the legendary asses of Flower Tucci and Sophie Evans plundered relentlessly by four studs. Angelica Saige engages in a long, hypnotic poolside tease in her string bikini that leads to the brunette strumpet servicing her way through the entire Ferrara house o' studs. Valerie Lux struts her stuff outside in a bikini before being dragged indoors to be used and abused by Manuel; and finally, a poolside tryst turns into a rec room gape-fest as Manuel reacquaints himself with the orifices of blonde cock-choker Aubrey Addams. Phat Bottom Girls 2 is a two-disc set with Behind the Scenes footage, photo galleries and a cumshot recap.
Actors: Angelica Saige, Aubrey Addams, David Perry, Flower Tucci, Kristina Rose, Manuel Ferrara, Michael Stefano, Mick Blue, Sophie Dee, Valerie Luxe
Director: Manuel Ferrara
Studio: Evil Angel
Release date: 16 November 2009


text:
Did you know that Delta is going to start booking flights to Cuba from the US this summer? Its true! They will be flying from New York, Atlanta and Miami to Havana.
"Today has been a long-awaited moment to celebrate Delta's historic return to Cuba, and we thank Secretary Foxx, his team and the other U.S. officials for granting us the authority to provide Havana service from Atlanta, Miami and New York," said Nicolas Ferri, Delta's Vice President – Latin America and the Caribbean. "We look forward to providing the market with excellent customer and operational performance that will reunite families and support a new generation of travelers seeking to engage and explore this truly unique destination. Additionally, I'd like to commend the effort of our cross-divisional teams at Delta, who are working diligently to address the unique logistical challenges to reestablishing daily scheduled Havana service."


text:
Benno There, Done That
Five years ago, Thomas Keller of the French Laundry in Yountville, California, opened a restaurant in New York called Per Se. Because he's Thomas Keller of the French Laundry, the stakes for opening Per Se were singular: He was expected to open more or less the greatest restaurant in the world. There was no doubt Keller possessed the skill to pull it off, but there was one problem: Keller lived in California. Keller was not leaving California. And even Thomas Keller cannot be in two places at once. What Keller needed was someone in New York who could match his craftsmanship and confidence—the kind of chef who could blow your mind with a twelve-course vegetable tasting menu. A 34-year-old Keller protégé named Jonathan Benno got the nod, and for the last half decade he's kept Per Se ranked as one of the top dining experiences on earth. Soon, Benno will be leaving Per Se to start a restaurant of his own, where he'll no doubt carry with him many lessons from his mentor. On a recent Saturday morning, we met with Keller and Benno in Per Se's private dining room. A wedding reception was in full swing in the restaurant. One look at the hors d'oeuvres confirmed that men can have dream weddings, too. Over espresso drinks with exceptionally foamy tops, Keller was surprisingly loose and relad. Benno—and, granted, he had a wedding to feed—seemed more solemn, somber, serious. Beside their collaboration at Per Se, Keller talked about his latest restaurant, a Beverly Hills branch of the excellent Bouchon bistro, and Benno dropped some hints about his upcoming venue at Lincoln Center, which—we'll call it here—will be the best new restaurant of 2010.
Let's talk about the new Bouchon. Thomas Keller goes to Hollywood.
THOMAS KELLER: Thomas Keller goes to Hollywood—I like that. I'm actually from Southern California. Born, not raised. Technically, I'm almost going home again. I lived in L.A. from 1991 to 1994 before I opened the French Laundry, and certainly that was a very rocky time in my career, but it propelled me to move to Napa. I'm incredibly anxious about going back. I'm going into a market where I wasn't a great success previously, but it's fifteen years later. I think I've gotten a little better at what I do.
**When did the light go on in your head about the Bouchon concept? I know it's based on a very specific style of bistro in Lyon. **
KELLER: When we moved to Yountville, everything closed at nine o'clock. We'd all get off late, and there was nowhere to go. The idea was opening a restaurant in the same spirit as Raoul's, the first French bistro I worked at, on Spring Street in New York—a place where the staff of the French Laundry and the other people in the hospitality industry could go after work.
So, same deal in L.A.? An after-hours clubhouse for servers and cooks, bartenders and chefs?
KELLER: I hope so. It's hard to say. In Napa when we started, we were open until 2 a.m., and we maintained that most of the year. We hope people will come in late. Have a late meal, a late snack, a glass of wine, something at the bar. L.A. is a town that seems to go to bed pretty early.
Does cooking for a Hollywood clientele change anything?
KELLER: There certainly is concern. In Los Angeles, there's always that concern for people who are on diets and are watching calorie intake. But it's a bistro. We're going to stay true to that. We do it well. And we're recognized for what we do, so people want to come for that. Whether it's Per Se, French Laundry, Bouchon, if someone needs modification on the menu, we're certainly more than happy to accommodate them. But are we going to create a different menu format for L.A.? No.
Bouchon, Beverly Hills
What are some L.A. restaurants that you like? Did you go around to check out the scene? Scope out the competition?
KELLER: There's a restaurant called Church and State, which is Walter Manzke's. It's downtown—East L.A., almost. It's an interesting area. It reminds me of Brooklyn. It's the old Nabisco building. It's really great, and it's a bistro. When we thought about doing a bistro down there three years ago, there weren't really any bistros. And then David Meyers opened Comme Ça and Alain Giraud opened Anisette.
Jonathan, you're slated now to open a restaurant at Lincoln Center with the Patina group, who also has firm footing in Los Angeles. Where are you at with the concept? How far along? Is it secret, at this point?
JONATHAN BENNO: It's not secret, but honestly, it's not fully developed. It will be a fine-dining and a casual-dining concept under one swooped Diller Scofidio roof, and that's about as far as we've gotten. We don't have a name yet. I can't tell you a whole lot more about the style of cuisine there yet. Its heart will be Italian.
What size restaurant are we talking?
BENNO: It will be approximately 120 seats fine dining and about forty seats casual dining.
Thomas, are you ready to let him go, out into the world?
KELLER: Never! Well, it's a yes-and-no answer, because Jonathan and I have worked together for a long time. We've been colleagues for a long time. We've been friends. And as excited and proud and happy as I am for him to move on, it's also true that he's leaving Per Se, and it's always been Jonathan's restaurant.
**I want to ask each of you if you have a teaching strategy you've developed over the years. Restaurants like Per Se and the French Laundry don't happen without a strong central philosophy. **
KELLER: I teach by example. When Jonathan came to work at the French Laundry in 1995, we spent a year and a half in that kitchen together. It's always been a collaborative philosophy. In our group, everybody can have an impact. One of the things we try to do is listen, and listen well, to everybody. At the same time, we try to guide, direct, and mentor, so that a _chef de partie _can have the same voice in the process of creating dishes as a chef de cuisine. You look at The French Laundry Cookbook and there's a dish in there Jonathan is credited for, because it was his dish: the lobster pancake. He was the poissonnier, and he's cleaning these lobsters every day, and he's got the knuckles and says, "Chef, why don't we do a dish out of this?" And there lies a great example of how we train. Constant communication. A great deal of respect for one another. At the same time, there has to be a single voice or a single leader from a philosophical point of view. And it was me in the beginning—and then, as the staff embraces the philosophy, it's passed on. That allows for an evolutionary process to go on. And then I'll come into Per Se and see certain things that are going on, and I'll think, _How come I didn't think of that? _
BENNO: Probably the strongest role model I have for my career has been my father. He's a carpenter. I learned integrity and precision and certainly hard work from him. A little bit by working with him, but mostly by watching and certainly interacting with him as a child. And although I chose a completely different career path, there's a lot of similarities you can draw between the two. Craft. I like the word "craft," or métier in French, when talking about what we do. Not a lot of people use that word in conjunction with what we do, but for me it's probably the strongest word that describes it. I've had the honor of watching and working with the chef for fifteen years now. When we started, I was a commis, peeling and blanching—and then, I think, re-peeling and re-blanching—asparagus for his station, which was the meat station in the tiny little kitchen at the French Laundry. Then you fast-forward fifteen years and I've watched the evolution of Thomas Keller. I've watched him go from cooking meat to owning nine restaurants.
Did your dad have a carpentry specialty?
BENNO: He was a union carpenter. He built bridges and skyscrapers. But he would always pick up extra jobs. He built the house we grew up in, did kitchen cabinets with my uncle. Also, we have a lot of fine porcelain pieces at Per Se, and he built all the storage units for those here. And when we opened the restaurant he built, I think it was six knife blocks for all of the sous-chefs at the restaurant. His work is represented here in a small way, which has always been very very important to me.
Is he into your food?
KELLER: He's eaten here several times.
BENNO: I think he probably likes Ad Hoc a lot better. He appreciates the luxury of what we do here, but I think he probably prefers the food at Ad Hoc.
Thomas, much has been made lately about how important food has been as a connecting point between you and your father.
KELLER: It is that for many people in many ways, and I think, as chefs, we don't spend a lot of time eating the food that we cook. But it's a great connector for us. And there's so many memories from food. There are memories when we're eating food around a table with friends and family, and also when we're making food, and what happens in those moments when recipes come together. It's a wonderful thing. I remember when I called Jonathan and asked him to take the job at Per Se, and I remember watching what Jonathan's done here for the past six years—and his personal growth has been extraordinary. He's always been confident in what he did, but sometimes a little timid in his communication. Now he's become such a voice! Not only in this restaurant, which is his, but in the industry as well. And to see that kind of growth and transformation is extraordinary. Watching him leave the restaurant is certainly a happy-sad time for me, because that voice is going to be gone, and there's going to be a void here until Eli [current Per Se sous-chef Eli Kaimeh, who's slated to take over] is able to fill it. I look at Eli now as a young chef, and I see many things in Eli that I saw in Jonathan or even myself.
How old is Eli?
KELLER: Eli's 31.
BENNO: Thirty-one, 32, yeah. I was about the same age when we opened Per Se.
KELLER: I was 38 when I opened French Laundry. At that age, I think it's time to launch your own thing.
I remember when this place opened and there was the fire, and I just remember thinking, What pressure! Your restaurant in Napa is legendary, and then you're here in the Time Warner Center, which opened to nothing but harsh criticism.
KELLER: Controversial.
The words "food court" were used.
KELLER: Mmm-hmm.
And you guys are trying to settle in here and open this world-class thing. I wouldn't have slept much.
BENNO: I didn't sleep that much.
KELLER: But when you look back on it, it was such a unique way of opening a restaurant. I had the opportunity to temporarily close the French Laundry while we started this. Not that it was my idea, but the idea was proposed, and it was a magnificent idea—and we did it.
BENNO: We closed the French Laundry for four and a half months.
KELLER: We had, like, thirty-three people moved out here from different departments of the French Laundry. The only one we forgot, in the beginning, was we forgot all about our porters, and I called Juan, our head porter, and he got on an airplane the next day and worked with our porters here to teach them. We have all these special pieces, and Juan has developed an organization system to process it all, clean it all, and get it all put away correctly. And of course, the porters here at the beginning had no idea what was going on.
Talk to me about the Big Brother-style plasma TV in the kitchen that allows you to see what's going on here when you're in California.
KELLER: The idea came to me through my knowledge of Wall Street. They have these squawk bos on all the time. So I thought: a video screen in each restaurant. Not so much to see what's going on. In the beginning, it was basically so we could have communication and understand and exchange ideas, because for me, what I was trying to establish from the very beginning was not to have two individual restaurants but to have two restaurants that were connected and stayed connected through philosophy, through culture, through food.
It's not like you were running the pass from a video monitor.
KELLER: It's never been about control. It's always been about sharing.
Never "Show me that plate"?
KELLER: No. Because if that's the case, then I really don't have the right people working here. To be honest with you, what Jonathan's accomplished here and what Corey's accomplished at French Laundry wasn't something I really had to supervise or manage.
Also, the TV system's never really worked out.
I hear your dream restaurant to open would be one that served burgers and wine.
KELLER: I don't know if it's my dream restaurant. I think it's a restaurant I've always wanted to do because of my love for hamburgers. When I was a kid, McDonald's was always a treat, and I think what's happened is, as my generation grew up on hamburgers, there's never been the restaurant that's grown up with us. There's a lot of great hamburger restaurants out there, but there's nothing out there that really resembles, to me—I don't want to say a gourmet hamburger, because that's not what I'm trying to establish, but a restaurant where you can have a really good hamburger and a really good bottle of wine. My palate's changed from a hamburger at McDonald's with a Coke to a hamburger at Diane's with a beer, to a really good hamburger with a great glass of Zinfandel. And really, the idea was spawned in L.A. when I went to In-N-Out burger and saw the quality of a chain like that. That place is pretty good. That kind of restaurant, with a different level of service and a different level of beverage, would be really fun. Unfortunately, the idea came to me sixteen years ago, and I still haven't ecuted it, so I'm really behind the curve! Most of my colleagues have already done hamburger restaurants, so I don't know if I'll see this through.
BENNO: I still think the Corner Bistro is the place here. That place was way ahead of the curve.
Do you see any trends in dining that you wish would just go away?
KELLER: Bad food. What's trendy right now, anyway?
Every part of the pig.
BENNO: That's a good trend.
Korean tacos?
KELLER: I was going to say the trend I see is the truck thing, and I'm not sure if it's good or bad. I've been eating off taco trucks for years, but I just don't know about doing waffles out of a truck.
Is there truth to this idea that you've somehow mellowed?
KELLER: It's probably true in the sense that I'm not in the kitchen anymore, and therefore the responsibility and the pressure of the kitchen is not as intense with me as it is with Jonathan or the others. So I'm sure if I was back in that spot, I would be as intense as I was or as intense as Jonathan is in that spot.
Is there ever an instance where that intensity crosses a line and you think at the end of the night, "Man, I think I was just too much to deal with"?
KELLER: It's an emotional place, and I think Jonathan probably feels the same way. Speaking for myself and maybe for Jonathan, for me it was always: There's what I do in the kitchen with the food, and then there's getting it to the guests. That's it: food, guests. And if anything comes in between that or diminishes that effort, then I get emotional. If it's a cook who overcooks a piece of fish, or if it's a waiter who is not at the pass at the right time to pick the food up—whatever gets in the way of me accomplishing that goal of getting the food to the guest, then I get emotional. There have been moments, I think, in all of our careers—and I know I'm speaking for Jonathan on this—where, have we gotten too emotional? Sure. Of course. But at the same time, when the moment's over, the moment's over. It's not like I carry it home with me or I'm waiting out back to mug the kid the who got in my way. It never gets physical.
Have there been any moments between the two of you where one of you felt the other was just entirely wrong?
KELLER: Not for me. The choice of having Jonathan run this restaurant was one of the best choices I've ever made in my career. I don't think there's ever been any moment that he's done something that has had such a negative impact on me where I've ever questioned that. Have there been moments where I would have done something different? Certainly. But I think you have to relinquish that once you say, "Okay, I'm moving from being a _chef de cuisine _to being the chef of multiple restaurants."
BENNO: I know that we made a lot of those mistakes-slash-decisions together. We made a lot of mistakes when we opened the restaurant—twice. After the fire, there was this whole reconstruction period. But the model, the template, was pretty well defined, nine years in the making at the French Laundry. But to go back to something you said earlier: Bringing that rarefied, precious experience from a little farmhouse in the middle of a vineyard to the megamall was tough.
Do you feel any pressure opening your new place, based on the fact that you are coming off working, of all places, here?
BENNO: Yes, I'm nervous. Yes I'm going to be sorry to leave here and everything we've built here. But like the chef said, it's time.
Opening date?
BENNO: Next fall.
When will you finish up here?
BENNO: Probably around the middle of January.
Is there a moment when you know somebody who's working in your kitchen is truly gifted? Granted, everyone you hire here has certain talents, but I'm talking about that next level.
KELLER: Jonathan was one for me. Grant [Achatz, of Alinea in Chicago]. Eric [Ziebold, of CityZen in Washington, D.C.]. But is there a point? A moment? The point's different for everybody. Some get it quicker than others. Sometimes you work with somebody for four or five months and you wonder, _Why are they not getting it? _And then the next day, they come in and it's like they've turned a light switch on, and all of a sudden they're ramping up at a much faster pace. It's hard to say when someone comes in the door. You know by the way they move, by the way they walk, by the way they carry themselves, the way they hold their knives, the way they cut things. You can tell the quality of somebody's experience. But for us, it goes beyond just experience, because it's a philosophical and cultural environment that you have to really embrace, and sometimes that's difficult for people to do, and they don't always want to be part of that.
BENNO: I think it takes a long time. It's taken me a long time to develop to where I am today. It can be small things that really stand out. It could be the way a cook deals with a simple preparation like cooking a radish. They add their own little flourish to it that really brings out the beauty of that radish. And then they say, "Chef, I decided to put a little rice-wine vinegar in that, because..." And I just think, Wow, good idea.
**A restaurant like this is a very serious place, but is there ever occasion or room for a prank or a joke? **
KELLER: One of the things we used to do at the French Laundry is when somebody left, we would douse them with water as they walked out the door. There's occasion for pranks. Giving somebody a scoop of Crisco and telling them it's vanilla ice cream is a good one.
BENNO: We have to be careful, but there has to be a break. And for some, that break comes at family meal. It could be a joke during setup time, or very, very carefully mocking or making fun of someone during service.
Around this time next year, Jonathan, you'll be in your place, and Chef Keller will come in for dinner, and he'll sit down as a guest in your restaurant for the first time...
BENNO: I have cooked for him over the years. There's a moment fifteen years ago where he and Laura Cunningham sat down for maybe one of the first times in their dining room at the French Laundry as guests, and I was cooking, and I remember how nervous I was. Fast-forward fifteen, sixteen years later, when he sits down as a guest at the restaurant at Lincoln Center. Will I be nervous? I think I'll get the same butterflies in my stomach that I did when my mom and dad came in for dinner, and that's more excitement than it is being nervous. I know that I can roast a chicken or prepare a bowl of pasta well. I'm not concerned about the quality of the food. It's more about the excitement. There's nothing better than seeing your mom and dad proud of you, and I think it's that same excitement that comes in welcoming the chef to my new restaurant—someone I've known as long as the chef and as well as the chef.... It's that excitement that comes from sharing something that you're very, very proud of with someone you really care about and respect.


text:
Media Burn Archive collects, restores and distributes documentary video and television created by artists, activists and community groups. Media Burn is a project of the Fund for Innovative TV, which has been producing challenging documentary video and television since 1990.
Our mission is to preserve audiovisual records of history and culture and to engage audiences with their creative reuse.
The national significance of the collection of more than 7,000 videos has been recognized with grants from the National Archives, the "Save America's Treasures" program of the NEH, the NEA, Gaylord and Dorothy Donnelley Foundation, and MacArthur Fund for Arts and Culture at the Richard H. Driehaus Foundation.
Our Story
The Media Burn Archive was founded in 2003 by Tom Weinberg after a 40-year-long career producing documentaries and being a major advocate for independent producers. In 1978, he created the show "Image Union," which brought the work of independent film and videomakers to a Chicago television audience for the first time. His programs have won four Emmy awards, a Silver Circle lifetime achievement award from the Chicago/Midwest chapter of the National Academy of Television Arts and Sciences, and he shared in a duPont-Columbia University journalism award as a member of TVTV.
"Media Burn" was the name of a remarkable 1975 countercultural event by San Francisco-based art and architecture group, ANT FARM. Curtis Schreier, Chip Lord, Doug Michels, and Uncle Buddy took responsibility for a modified 1959 Cadillac Biarritz convertible smashing through a wall of burning television sets in the Cow Palace parking lot. Doug Hall appeared as President Kennedy.
This site was, in no small way, inspired by that classic Ant Farm event and video. The first use of the phrase "Media Burn" was in a monograph and book proposal by Tom Weinberg in 1969. It is still in process.
Media Burn is a project of the Fund for Innovative TV. FITV is a 501(c)3 nonprofit organization that was founded in 1990 with a mission to produce and distribute independent documentary video and television that exposes audiences to diverse points of view. FITV has produced many award-winning television series, including THE 90's, Chicago Slices, and Weekend TV, and dozens of documentaries.
The creation of this site, including database, archiving, digitizing, website design and grunt work has been a labor of love, nurtured by Tom Weinberg, Sara Chapman, Carolyn Faber, Eric Kramer, and the contributions, mostly voluntary, from dozens more.
Our People
Executive Director: Sara Chapman email: sara (at) mediaburn (dot) org
Archivist: Dan Erdman email: dan (at) mediaburn (dot) org
Board of Directors:
Chair, Tom Weinberg (CV) email: tom (at) mediaburn (dot) org
Vice President, Thea Flaum
Secretary, Dee Davis
Treasurer, Eric Kramer
Member, Elizabeth Coffman
Member, Ben Kolak
Member, Tony Macaluso
Member, John Owens
Our Supporters
In addition to these government and foundation sources, we have flourished over the last twelve years due to the generous support of nearly 200 individuals.
Join them today and pledge your support for documentaries that change the way we think.


text:
So glad you all liked my little tip about cleaning your cutting board!!! Well, because you all asked so nicely ;o) .... I'm gonna share another little tip :o)!!!!
I'll show you how you can join your pieces of batting so that you don't have to waste a scrap - AND … when you're just that little bit short of batting you can just add a piece on – and it's so easy :o)!!
See the first piccy below – the batting has rough jagged edges. Place these edges together overlapping them by about 1/2" (see below) – so that you can cut down the middle of the overlap and get rid of the uneven edges. Be sure that you have both pieces the same way up (sometimes batting has a skrim).Place your ruler on top of the overlap with the edge of the ruler right between the two rough edges … If you are joining pieces for a strip of batting – or you want to keep the pieces square then line up the top of the batting with one of the straight lines on your cutting board and square it up with the ruler. Then cut right down the middle of the overlap of the batting.Discard the ragged edges. You will see that your two pieces of batting now butt up nicely to each other with their perfectly straight matching edges. They are now ready to join. Set your machine to a 3 stitch zig zag …that's number 11 on my machine. If you don't have a 3 stitch zig zag on your machine then a single zig zag will do, just make sure it is wide enough to stitch across the join. Position the two pieces of batting under the foot as shown below with the straight edges butted up to each other.Then sew across the join with the zig zag stitch all the while keeping the two edges together. I have used red thread for the purpose of these piccies, but of course you would use a light one to blend in with the batting, otherwise it might show through on lighter fabrics when you come to use it in a quilt.Here it is all joined up….. Nice and neat and flat … ready to be used :o)!!Hmmm, now I've got all that nasty fluff in my cutting board!!! Whatever will I do LOL????


text:
Tuesday, January 22, 2013
Many A Change...
SO, I've been silent for a while. WELL I've got some BIG TIME (for me) news! My husband and I took a big leap and...we moved to the suburbs! We finally bid adeiu to Manhattan after seven years and have a tiny place to call home. Its not far from the big city but it makes my commute a HECK of a lot easier and I get to go crazy decorating! We've been tres busy trying to get this place move in ready: painting, sanding, and overall making it fabulous. Stay tuned for some fun decorating projects and big reveals/before and afters!
Alicia B.
2 comments:
- Robin said...
Whoa! How exciting, can't wait to see your before and afters! Congrats & wishing you a happy new home.
- January 22, 2013 at 7:36 PM
We own two Alicia B. Designs photographs. Her eye for catching time and space is wonderful. Happy to have gotten them while she is still "unknown"!
- January 23, 2013 at 7:24 AM
Subscribe to: Post Comments (Atom)


text:
1st-4th Grade Spelling Bee WinnersPublished by cami.chang on Mon, 02/13/2017 - 20:17
photos by Gina Warren
Congratulations to our 1st-4th grade spelling bee winners from last week! Their names are listed below. This Wednesday at 5:00pm is the 5th-6th grade spelling bee. Stay tuned!
Our 1st and 2nd grade winners are:
1st place - Analise Freestone
2nd place - Destini Shove
3rd place - Bridget Iverson
Our 3rd and 4th grade winners are:
1st place - Baylee Brokaw 2nd place - Zachary Stinson
3rd place - Jaxon Dalley


text:
DOHA Saudi Arabia's top oil official, Deputy Crown Prince Mohammed bin Salman, said Riyadh could boost output immediately and almost double it long term, in comments that could threaten the signing of a global production freeze deal planned for Sunday.
The second in line to the throne of the world's largest crude exporter added in remarks to Bloomberg that the kingdom would only restrain its output if all other major producers, including Iran, agree to freeze their production.
His remarks appeared to cast doubt on a freeze plan to be discussed by producers of the Organisation of the Petroleum Exporting Countries and non-OPEC member countries such as Russia on Sunday in the Qatari capital Doha.
Iran, a fellow OPEC member but also Saudi Arabia's regional arch rival, has already said it would not join the freeze, as it seeks to raise its output and market share to pre-sanctions levels.
Iran will not be represented at the talks.
Tehran's stance has not torpedoed the convening of the meeting, something that suggests many fellow producers may be prepared to tolerate a rise in Iranian output temporarily, provided there is no new price rout.
The freeze proposal has helped oil prices to rise over 60 percent from a 12-year low near $27 a barrel hit in January, despite little change to the market's supply glut.
Producers have struggled for nearly two years with low oil prices and an oversupplied market but have been loath to cut output as that would cede market share to rivals.
Sanctions imposed by the United States and other world powers were lifted in January in return for Tehran agreeing to long-term curbs on its nuclear programme.
Prince Mohammed said Saudi Arabia would cap its market share at about 10.3 million to 10.4 million barrels a day (bpd), if producers agree to the freeze.
But in defiant comments ahead of the talks, Prince Mohammed added: "If all major producers don't freeze production, we will not freeze production ... If we don't freeze, then we will sell at any opportunity we get."
The prince, who has emerged as Saudi Arabia's leading economic decision-maker, added that Riyadh could increase output to 11.5 million barrels a day immediately and go to 12.5 million in six to nine months "if we wanted to".
If the kingdom chose to increase investment in its oil industry, production capacity could be increased to 20 million bpd, he was quoted as saying.
"I don't suggest that we should produce more, but we can produce more," said the prince. "We can produce 20 million barrels of oil per day if we invested in production capacity, but we can't produce beyond 20 million."
It is not clear to which extent his comments reflect the thinking of the Saudi leadership and king but they could raise tensions ahead of the meeting after several weeks of mostly conciliatory statements from market players.
On Sunday, two sources familiar with the situation told Reuters that Iran would not attend the Doha meeting: Tehran's oil minister had not been scheduled to attend, but the OPEC member country was due to send a representative.
One of the source said Qatar had told Iran that only those willing to take part in the freeze deal should attend on Sunday.
Iran's production has already surpassed 3.5 million bpd and exports are set to reach 2 million bpd next month, Iran's deputy oil minister was quoted as saying by state news agency IRNA on Saturday.
Countries are discussing a number of reference points at which to freeze output - January levels, February levels or an average - and have floated the idea of setting up a committee to monitor compliance.
(Reporting by Rania El Gamal, Katie Paul and Parisa Hafezi; writing by William Maclean; editing by Jason Neely)
This story has not been edited by Firstpost staff and is generated by auto-feed.
Firstpost is now on WhatsApp. For the latest analysis, commentary and news updates, sign up for our WhatsApp services. Just go to Firstpost.com/Whatsapp and hit the Subscribe button.
Updated Date: Apr 16, 2016 21:15:10 IST


text:
Stealing Home returns!!!1 I know, it's been a while. I was on vacation from my vacation.
Next stop: Rangers Ballpark in Arlington, which is most definitely Major League Baseball's finest suburban stop.
Read all about my foray deeper into the heart of Texas -- from my stay at one sketchy hotel, to my conversations with Rangers fans, ending with my appreciation of the incredible Nolan Ryan -- at globesports.com.
Only a few ballparks to go. We're going to finish this puppy. Thanks for reading, and for your patience.


text:
To pass the award along, I've pick eight friends that inspire me on a daily basis.
December 15, 2010
I'm Smiling . . .
To pass the award along, I've pick eight friends that inspire me on a daily basis.
9 comments:
Robin you deserve this honor!!!! I love your blog, you inspire me.ReplyDelete
Hi Robin! Thanks so much for mentioning my blog and the award. I am new to blogging, and so far I have found that one of the best parts is meeting people like you. It has been fun to see all your beautiful ideas, and today I really enjoyed learning 8 new things about you! I am looking forward to visiting the other blogs that you mentioned too! Keep smiling, and happy holidays!ReplyDelete
Hello dear Robin,ReplyDelete
You really do have a Stylish Blog, I enjoy myself every time I come by. I loved reading the 8 things about you, the photo of you on your sidebar shows you to be a shy sort, so I wasn't surprised by that revelation. You are a sweet young lady, though, that comes through clearly on your blog and I am so happy to be getting to know you. Have a joy-filled day!
Love and hugs, Cindy
Robin you are so sweet. Thank you for mentioning my blog. It was fun to hear your 8 things. And I am impressed that you enjoy going to the gym!ReplyDelete
Congrats Robin!! You are too sweet! I love your eight things about you and I had to giggle with #6, I feel for ya on that one! Is it bad that I still count on my fingers! :)ReplyDelete
Congratulations to you! Thank you so much for passing this award on to me Robin it is so sweet and I so appreciate it! Enjoyed reading 8 things about yourself...can't say I'm with you on #2,LolReplyDelete
Well congrats and thanks! How fun, have to say I enjoy your blog, too!ReplyDelete
Nice to now more about you, Robin! I'll visit your friends!ReplyDelete
Thank you for the award. You are so sweet!!ReplyDelete
It was fun getting to know you a little better on this post. :)


text:
4 Jul 09
My ass was kissed again … for the 3rd time!
I'm referring to my car. I was on the way to pick up Hubby and Jared from music school. I stopped at red traffic light and after a few seconds, there was a BIG BANG came from behind and hit my car rear. My car's rear number plate broken and there was a few inches of crack on my car bumper.
I always drive very carefully on the road especially after the major accident in 2006 when I was in my 2nd trimester pregnancy. Somehow, the BIG BANG sound is still very clear in my mind. Hubby always complains that I'm a passive driver and it's very dangerous to the driver. I was hoping that over a period of time, the fear would go away. This recent accident does not help.
I hope accident will stay away from me or I may stay away from accident. But then again, we can never plan or prepare to avoid any accidents.
Accident … please stays away from me!


text:
Nicole was born on February fifth, 1984 in Royal Oak, Michigan and for the last few years, has really been tearing up IFBB competitions. I pay $20 a month for my PF membership – and that's for the highest level they provide, which incorporates limitless tanning, one free guest per day, entry to any Planet Fitness within the US, unlimited massage chair, and reductions on with plenty of fitness attire manufacturers.
I'm nonetheless using the Kinect and recently received the brand new Your Form: FItness Advanced 2012 recreation, however I wasn't thrilled with it. Although the addition of flooring work corresponding to sit-ups and planks is impressive, the remainder of the sport falls a bit short.
Whereas our health clubs supply amenities and companies of the very best doable quality with a view to give you a complete experience, it's our business-leading and dedicated staff of over 1,000 team members that can really change the way you consider fitness.
For all of the fitness fanatics/physique builders/health club rats that devour a large amount of protein/pink meat frequently, this can be extraordinarily helpful in aiding regular, every day bowel functions. Many ladies have come across Casey from Blogilates Her ever-so-cheerful manner and seemingly never-ending motivation is inspiring to many.
The high potassium content material found in them will/can assist in reducing any cramping you might be having, which isn't solely good from the fitness facet but could be very advantageous to the women who could also be going by means of their monthly menstrual cycle.


text:
Passing the Nauru Files to Cr
Jonathan Sri.
Being an Australian living at this time, the issue of human rights abuses of asylum seekers and refugees becomes increasingly woven into the fabric of my life from day to day.
This day, I responded with my voice. I was one of scores of people in Brisbane who gathered outside the Federal Immigration Department to take turns reading directly from the Nauru Files in a rolling action that is lasting 10 hours. It follows the 10-hour reading vigil at Australia House in London last week, and is among vigils being enacted at a different city across Australia each day this week.
I arrived at the Immigration Department a little before my reading shift to get a sense of what was being revealed through these leaked papers. As a friend said, it's nothing we haven't heard before, but the potency in the Nauru Files is that they reflect the relentless, day-to-day evidence of violence, disrespect, abuse and human damage.
It's an interesting experience reading, live and direct to the public, such stories that you've never known before that moment. When one mother left the microphone at the end of her reading and returned to her baby, she shed tears in response to the stories she had just told.
It's an interesting experience reading, live and direct to the public, such stories that you've never known before that moment. When one mother left the microphone at the end of her reading and returned to her baby, she shed tears in response to the stories she had just told.
It was sobering, and it was empowering to lend a voice to the voiceless.
But what fascinated me was the act of handing out flyers explaining the Nauru Files Live Reading. One man who had just emerged from the immigration building stood at a distance watching me for a while before approaching. He thanked me very sincerely, explaining that he was a refugee from Sri Lanka. He had been watching people walking past me – some accepting a flyer, some ignoring or rejecting it. He said, they don't want to know because they're OK – they don't know what it's like to have problems.
It hit home how solidarity with refugees is so deeply appreciated. And it hit home how averse some people are to refugees, how the vilification campaign has seeped so thoroughly into the fabric of Australian life, that a handful of people over the course of a couple of hours did not hesitate to display their disdain.
Another thread woven recently into this experience of current times was a conversation with a refugee case worker. It was a conversation that had a feeling of total desolation. The case worker felt that she was often seen by the refugees in her charge as their only hope. The weight of that role was more than the worker could realistically bear. She felt powerless, not being able to provide the asylum seekers with any solid answers, any real promise that they wouldn't be sent back to the places they had left behind in order to be safe. And they had arrived at this impasse after years of waiting, years of arriving at impasses.
The disregard for the dignity and basic wellbeing of people seeking asylum in Australia is cultivated by Federal politicians, enacted by agents such as security firms, distributed via vitriolic news outlets, and harvested in the form of votes and power. It plays on that tried and tested strategy: plain, simple racism.


text:
US Militaria
Aviation 4
• All Items.. 521
War Treasure
Please contact us with questions regarding this item.
Price: $95.00
Shipping $14.95 Per Order
WWII Army Issue
WWII US Army issue short axe and combat cover as used by Army engineers and parateoopers in Normandy. Marked "AMER. FAB. CO. 1944" Khaki with minor staining and fraying. Axe shows surface and edge wear. Marked "US PLUMB 1944"


text:
Read our e-Edition
Memorial service for Clinton E. Martin will be held at Eastside Baptist Church3575 Portland AvenueTacoma, WA 98404Saturday, January 28, 2017
Would you like to run an Obituary Announcement classified ad with The Skanner News? Visit our online form to place ads online, in the printed newspaper, or both.
Go to the Obituary Form
Tweets by @TheSkannerNews


text:
KEEP YOUR HEAD UP AND BE PATIENT."It does not matter how long you are spending on the earth, how much money you have gathered or how much attention you have received. It is the amount of positive vibration you have radiated in life that matters."Amit Ray
"My family and I would like to thank the staff at A+ SOLUTIONS HEALTH CARE for all the help and support; they gave us looking after our parents. Living in another city and taking care of a young family of our own is very difficult as it is, and knowing that dad and mom is in safe hands with the caring staff at A+ sure let us sleep well at night...... thank you..... Thank you!!"
Daughter of client who lives in Toronto, Ontario Canada
THEY HELPED MY FATHER KEEP ACTIVE AND SAFE DURING HIS RECOVERY.My father is currently recovering from a recent stroke. It was challenging for both my sister and I as we have a regular job and four kids to cared for every day. We are so thankful that we found A+ SOLUTIONS HEALTH CARE , they helped my father keep active and safe during his recovery. Their team of professional nurses , Physiotherapist and person support workers treated my father like their own family."Denise Morgan-Thomas
See what our customers have to say about A+ SOLUTIONS HEALTH CARE,our staff and services.
Feedback from our patients and clients
DAUGHTER OF CLIENT IN VANCOUVER,BC,CANADA"Three months ago, my brother and I realized that our dad is not answering the phone, nor was he returning our calls. He is never someone who avoid making phone calls,returning our calls or as matter of fact and telling us how and what he thinks. We know dad had no hearing problems With he help of the guys at A+ SOLUTIONS HEALTH CARE we were able to get him diagnose, and was alarm to find out this was all due to senior depression. The depression was a direct result of him feeling lonely after mom pass away. We feel so helpless due to the long distance between Vancouver and Montreal. Luckily, A+ SOLUTIONS HEALTH CARE provided many home and medical solutions, that helped my father and us getting pass that difficult period for our family"


text:
Our mission is to provide the best computer service and customer experience, as quickly as possible, and at a fair price.
Fast, Friendly Computer Repair Service
- Laptop and Desktop Repair
- Computer repair for all brands
- Virus, Spyware, Malware removal
- Data Recovery
- Data Backup
- Software Troubleshooting
- Computer running slow
- Wireless Networking
- Plus much more...
Why choose Bronco Computers?
- Fast, friendly computer repair
- Reasonable prices
- Same-day service available
- Over 20 years experience repairing computers
- 100% Satisfaction guarantee
- Proven computer and laptop service reliability
Bronco Computers is committed to offering the best customer service at reasonable prices. You each have unique needs and situations, and we take pride in offering individualized solutions.
We also know our success depends on your satisfaction. We promise to do whatever we reasonably can to make you happy. We love questions, and we try to explain everything in regular language (no technical mumbo-jumbo)!
If you are not satisfied by the quality of our work, we will either fix the problem, or if it can't be fixed, refund the cost for that service. Please read the next section carefully, because it spells out some important issues about computers and computer repair.
Highlights, Specialties & Features
- Laptop repair
- Virus and Spyware Removal
- Data Recovery
Serviced Areas
- Boise, Meridian, Eagle, Nampa, Garden City, Kuna, Ada County
Payment Options
- American Express, PayPal, Personal Checks, Debit Cards, MasterCard, VISA
Contact Details
|Steve Kirwan
|Boise , ID
|Zip Code
|4238 S. Overhill Way
|Phone Number
|(208) 936-4600


text:
HoloLens, Microsoft's upcoming augmented-reality headset, is being tapped to help astronauts perform tasks and run experiments in zero gravity.
On June 25, the U.S. National Aeronautics and Space Administration (NASA) and Microsoft announced SideKick, a project that will have HoloLens report for duty aboard the International Space Station (ISS). In its Twitter account, NASA posted a video of HoloLens being tested aboard the Weightless Wonder, the space agency's C9 jet used in reduced-gravity training.
"Sidekick uses Microsoft HoloLens to provide virtual aid to astronauts working off the Earth, for the Earth," the organizations said in a separate June 25 press statement. "A pair of the devices is scheduled to launch on SpaceX's seventh commercial resupply mission to the station on June 28."
Microsoft introduced HoloLens in January during a Windows 10 press event. The headset overlays interface elements and 3D visuals, or "holograms," onto the real world. Earlier this month, the company wowed E3 attendees with a demo of the technology using a new version of Minecraft, the popular Lego-like game.
Further reading
Microsoft has yet to announce details on HoloLens' release. However, that hasn't prevented partners from lining up.
Early supporters include Disney, Legendary Pictures and Unity, a video game engine maker. Also onboard is Autodesk, which envisions using HoloLens to advance 3D printing. "3D printing is incredibly promising, but also still too complex and unreliable," Samir Hanna, vice president and general manager of consumer and 3D printing at Autodesk, said in a statement. "This relationship is a key step in making 3D printing easier and more accessible to businesses and individuals alike."
NASA hopes the tech will further its abilities to gather science in space.
"HoloLens and other virtual- and mixed-reality devices are cutting-edge technologies that could help drive future exploration and provide new capabilities to the men and women conducting critical science on the International Space Station," Sam Scimemi, NASA's director of the ISS program, said in a statement. "This new technology could also empower future explorers requiring greater autonomy on the journey to Mars."
NASA plans to use HoloLens to deliver assistance as users go about their duties, potentially cutting down training requirements for astronauts. In early demos, Microsoft showed how HoloLens can be used for Skype video calls, allowing specialists to assist in repairs or collaborate on technical projects.
In Sidekick, this is dubbed "Remote Expert Mode," and is viewed as a major upgrade to the written or voice-guided methods of the past. "Procedure Mode," on the other hand, "augments stand-alone procedures with animated holographic illustrations displayed on top of the objects with which the crew is interacting," said NASA.
In addition to space, HoloLens is soon headed underwater. "Sidekick also will be used and evaluated during the NASA Extreme Environment Mission Operations (NEEMO) 20 expedition set to begin July 21 when a group of astronauts and engineers live in the world's only undersea research station, Aquarius, for two weeks," stated NASA.