text:
- Photography by Mr Laurence Ellis
- Styling by Ms Michele Rafferty
For men who live in a cold climate, a coat is as important an aesthetic statement as a car is to those who live in warm ones. Just as a man pulling up to the restaurant of the moment in Miami will experience either "valet shame" or "Booth One Affirmation", so are we boreal men unfairly judged by our outerwear.
Like a car, your topcoat is the item in which you will be seen most often in public between now and the start of spring; an item with which, for better or worse, you will come to be associated. Whether you play it safe or go all out, the repercussions of your choice will be felt well into the new year. It goes without saying, then, that it's worth giving it some proper thought and investment.
We've simplified things considerably by focusing on just five coats: a single-breasted overcoat, a peacoat, a shearling coat, a camel overcoat and an oversized unstructured coat. This selection, while by no means exhaustive, is representative, we feel, of the options available to men right now, and reflective, too, of the coming season's trends. These, in other words, are the five coats that matter.
To model them, we've called upon the services of five men who all share something in common. The ultimate fall accessory: a head of grey hair. They found some time to offer up their own perspectives on going grey, and how it has affected the way that they dress.
Click through the gallery, above, to see more.
Words by Mr Chris Elvidge, Senior Copywriter, MR PORTER


text:
Who's to blame for the shutdown?
|Ayn Rand
|12 votes
|Congressional Democrats
|13 votes
|Congressional Republicans
|130 votes
|Ed Meese
|2 votes
|Harry Reid
|9 votes
|Heritage Action for America
|1 vote
|Koch Brothers
|15 votes
|President Obama
|77 votes
|Speaker Boehner
|25 votes
|Tea Party Republicans
|128 votes
|412 total votes
Independent Discussion Guidelines
Why wasn't there an "all of the above" choice?
AZ2SB (anonymous profile)
October 10, 2013 at 12:15 p.m. (Suggest removal)
Whoever it is I don't blame them, I'd rather give them an award.
loonpt (anonymous profile)
October 10, 2013 at 1:07 p.m. (Suggest removal)
Heritage Action's Michael Needham, enabled by the Koch Brothers and anonymous Dark Money, and Tea Partiers:
EastBeach (anonymous profile)
October 10, 2013 at 9:05 p.m. (Suggest removal)
Let's hope that the next election cycle reflects the percentages shown above and that the Tea Party faction can be be vanquished from any kind of power.
geeber (anonymous profile)
October 11, 2013 at 3:14 a.m. (Suggest removal)
I blame part of it on AZ2SB, some of it on Ken_Volok, and the rest of it on Rio and The Bossa Nova.
dolphinpod14 (anonymous profile)
October 11, 2013 at 4:13 a.m. (Suggest removal)
Interesting that so few blame the ones refusing to negotiate - Barry and Harry.
JohnLocke (anonymous profile)
October 11, 2013 at 9:26 a.m. (Suggest removal)
I thought we blamed everything on the homeless!
touristunfriendly (anonymous profile)
October 11, 2013 at 11:50 a.m. (Suggest removal)
I ordered and ate a meal in a restaurant that cost $15.89 then when the bill arrived I told the manager there that I want to negotiate a price of $9.55 or I would scream and flip over several full tables in the restaurant.
That restaurant is just unwilling to negotiate and is hurting America because of that.
John_Adams (anonymous profile)
October 11, 2013 at 3:50 p.m. (Suggest removal)
I blame Mick Romney because the affordable care act is based on his plan, a health care program in Mass.
Also I think we should be blaming other countries for all of our problems, the way they tempt us into all these never ending religious wars.
GluteousMaximus (anonymous profile)
October 11, 2013 at 5:55 p.m. (Suggest removal)
Agreed, we should always negotiate with those who kidnap and blackmail.
Congress has had 3-1/2 years and three full sessions to negotiate. But the Tea Baggers never could muster enough votes democratically to have it their way. Now they blame everyone else for not "negotiating".
These "patriots" are anything but. It's my way, or let the country be ruined. And they're happy to do it too.
EastBeach (anonymous profile)
October 12, 2013 at 1:09 p.m. (Suggest removal)
agreed EB, and after the dust settles we will all see this self-immolation of the socalled GOP...note, [10/12/13 2:30 pm] that Tea Party + Congressional Republicans + Boehner + Koch Brothers = 70%. This about approximates national polls showing at least 75% of voters do blame the insane Republicans & libertarians who are dragging down the centrist Republicans among them.
The real issue is that older white Americans with money or some money, usually male [let's call them the Gray], fear desperately that those who get entitlements [the poor, the disabled, poor children, the sick without insurance, and thus often the "Brown" I say non-pejoratively] called the Brown are taking over. Our Botany would be a perfect example: just read his many boring posts full of fear. Romney spoke for these diminishing-in-numbers "Gray" when he made his stupid but clear comment about the lazy 47%.
DrDan (anonymous profile)
October 12, 2013 at 2:33 p.m. (Suggest removal)
A musical tribute from Don "No Soul" Simmons. (David Alan Grier)
dolphinpod14 (anonymous profile)
October 13, 2013 at 8:59 p.m. (Suggest removal)
"Interesting that so few blame the ones refusing to negotiate - Barry and Harry." Right on dude!!!
Question to the other lemmings on here 1) how many of you have signed up for Obamanationcare 2) seen your cost go down 3) used Obamanationcare to get your heads examined?
Can't wait for the usual vitriol that escapes nearly all leftists mouths for stating facts......
Priceless (anonymous profile)
October 14, 2013 at 9:27 a.m. (Suggest removal)
So, because republicans want our nation to be fiscally responsible, they are to blame for everything? That is very interesting. Don't you pay your bills? Why shouldn't our nation pay it's bills? Just curious if you've really thought this out. Cutting spending and paying our debts should be our only focus as true loyal Americans and then everyone could live happily ever after. We are borrowing $1,000,000 a minute right now. How do you think that will turn out if it is not stopped by all Americans today? This shut down and the wrongfully placed blame for it will not have the negative effect that you predict it will. God bless America!
standingbear (anonymous profile)
October 14, 2013 at 9:30 a.m. (Suggest removal)
The left can't get re-elected if they don't give away the farm. It's all about getting re-elected by promising the moon then blame the right for taking away the broken promise they never had any intentions of fulfilling in the first place....
Priceless (anonymous profile)
October 14, 2013 at 10:04 a.m. (Suggest removal)
It is also funny how these leftist are blaming a group called, "The Tea Party" a group that has no power or standing in DC.....
I guess when you are losing the battle of lying to the American tax-payer who is finally starting to wake up you blame the countries fiscal policy on a minority group of individuals who didn't vote for any policy currently in place...
Priceless (anonymous profile)
October 14, 2013 at 10:14 a.m. (Suggest removal)
71% still blame the Right and the Tea Party; see EB's comment above. The Tea Party has huge power in Washington, Priceless: in many Republican districts if you do not toe their extremist line you are in danger of being "primaried" -- an e.g. is how good moderate Republican Senator R. Lugar of Indiana lost IN THE REPUBLICAN PRMARY to a Tea Party Republican. Don't say they have no power in D.C., that's ridiculous.
DrDan (anonymous profile)
October 14, 2013 at 11:26 a.m. (Suggest removal)
DrDan polls are great at reflecting the effectiveness of their propaganda campaigns... The question you have to ask yourself is are you buying into their propaganda campaign?
standingbear and Priceless' first comment right above here are spot on.
I would say the 'Tea Party' has some power in D.C.
I was a supporter of the Tea Party back when it meant limited government, civil liberties, end the overseas wars and end the Patriot Act. I don't support a lot of the people who are supposedly Tea Party members like Ted Cruz, though I may support specific actions. I do support Rand Paul even though he is cozying up with the establishment, he will stick the dagger in their back if he has to.
loonpt (anonymous profile)
October 14, 2013 at 4:02 p.m. (Suggest removal)
ha I begin to rethink Rand Paul just as he goes more mainstream; hey, to get elected he HAS to 'cozy up with the establishment' [I mean the 1%]. Yes, I have to scrutinize my thinking to tell if they've sucked me into "their" big lies campaigns... and we all know they almost all do it.
@standingbear, when you write "because republicans want our nation to be fiscally responsible, they are to blame for everything? That is very interesting. Don't you pay your bills? Why shouldn't our nation pay it's bills? Just curious if you've really thought this out. Cutting spending and paying our debts should be our only focus as true loyal Americans and then everyone could live happily ever after. " --- I see something there. But first we all have to pay for our collective PAST BILLS?! No, that is your "pay your bills" comment back at you. First take care of these past debts, then begin these suggestions you offer. We DID cut spending with the sequester, and cutting the military by 50% would be a good start, and hacking at corporate welfare and obscene subsidies to Big Agribusiness and the oil industry, and also work on limiting other areas of federal spending. Until this recovery gets much better, government still needs to keep priming the pump.
DrDan (anonymous profile)
October 14, 2013 at 4:23 p.m. (Suggest removal)
"Propaganda, lies" the left are masters at propaganda and lying.They've done it decades. They say they are for the poor. Ahh earth to lib's the poor keep getting poorer. You've done nothing to help the poor but keep them poor with empty promises...
Funny how all of a sudden when the right uses the same play book as the left the left go nuts with name calling, insults, calls them racists, calls them terrorists, calls them hostage takers etc. etc. etc..
The "establishment" is the liberal media not covering the actions of DC with any journalistic pride or professionalism....
Priceless (anonymous profile)
October 14, 2013 at 4:34 p.m. (Suggest removal)
What do you call a French Tea Party ??
loonpt (anonymous profile)
October 14, 2013 at 5:11 p.m. (Suggest removal)
Of course now Harry Reid doesn't want a clean CR. He's out for blood and wants the sequester reversed too.
Botany (anonymous profile)
October 14, 2013 at 5:36 p.m. (Suggest removal)
If Boehner had brought a clean CR to a vote last Friday - it would have passed. There were enough Republicans that together with all Democrats would have passed it. But, the theory goes, Boehner was worried he would lose his job.
Steve Schmidt, campaign advisor to McCain, says that the T-party is destroying the Republicans.
Apparently, tonite, Reid and McConnell are close to an agreement for the Senate. But, it seems as though the House, having learned of some of the contents, are not happy. But neither is the Chamber of Commerce, Koch Brothers, and Wall Street - who will probably not fund the T-partiers in the future.
tabatha (anonymous profile)
October 14, 2013 at 10:17 p.m. (Suggest removal)
Wall Street would have been a better choice to blame for me. I wish they would cough up some tax money to pay for their wars and gambling habits...say a 1% per nanosecond trade value?
sbindyreader (anonymous profile)
October 15, 2013 at 1:47 a.m. (Suggest removal)
Interesting Facebook post on the shutdown:
"Did anyone besides me wonder how they got all those signs distributed far and wide, including to all the national parks and cemeteries overseas only eight to ten hours after the government shut down? Take a look at this from someone who wanted to remain anonymous.
I have worked in the government on and off for 40 years. During that time I became quite familiar with requisitions, bidding, awarding contracts etc. It is a time consuming process with bean-counters and pencil-necked bureaucrats every step of the way. The simplest request takes months not days or hours.
In less than 8 hours of the shutdown, miraculously, professionally
printed 3X4 foot signs appeared all over the country in the tens of
thousands saying-"this [park, facility, etc. with custom logos] closed
due to government shutdown. There has not been a government shutdown in 17 years.
These signs were designed, specifications were determined, signs were then requisitioned, bids were posted and vetted, government contracts were awarded. The materials were then ordered and the signs manufactured then distributed U.S. Mails or .
This shutdown was orchestrated and planned well in advance at least 6-8 months ago. Millions of tax dollars were appropriated and spent in this process. There is a paper trail a mile long leading directly to the White House."
loonpt (anonymous profile)
October 15, 2013 at 9:53 a.m. (Suggest removal)
Do ya think that just maybe this has something to do with Nancy and the Dems shutting the Reps out of the Obamacare debate (which then caused the Dems to lose the House)?
JohnLocke (anonymous profile)
October 15, 2013 at 9:55 a.m. (Suggest removal)
My 2cents is for a Conspiracy there must be more than a single person and thus all of the above is the best choice. Our Government is holding the Country Hostage, our Taxes, our Debt, and our Services are are suffering and so are we; The People. An active response to an armed hostage situation is to secure the hostages by eliminating the Terrorists (The American Government) but in this case the Hostages (the American People) voted the Terrorists into Office, gave them complete control and in some cases Re-elected the same Terrorists back into Office yet again. As one reader had put it on a previous post, "The US Government DOES NOT Negotiate with Terrorists", and as such we are in this situation, awaiting for the Terrorists to decide to Execute the Hostages or begin bargaining for their safe release into Poverty, Homelessness, and Destitution for the Next 2-5 years while reaping the rewards of their CRIMINAL Terror action.
In a sense the Whole Country is to blame for the situation we're in but then again we can hopefully Eliminate with Extreme Prejudice those Terrorists on Election day....
dou4now (anonymous profile)
October 15, 2013 at 10:22 a.m. (Suggest removal)
Or it could be more sinister. Did you hear about the computer glitches with many EBT food stamp cards across the country? For a little while they had their limits reduced to zero and people couldn't buy food - then one day they came back online and their limits were completely taken away. People were walking out of WalMarts with 5 or 6 carts full of groceries, some of the stores food sections became completely barren and they had to shut down the stores and call the police. Do you think that was an accident, or a test?
~47 million out of ~300 million people in this country rely on the government to eat. Let that sink in for a minute. Now, do you realize how royally this country is screwed ?
Not that I blame the people who use them, I blame the system for creating the need. And creating dependency like that is not healthy for society.
loonpt (anonymous profile)
October 15, 2013 at 10:26 a.m. (Suggest removal)
lol, when I said 'more sinister' above I was referring to JohnLocke's post, not dou4now, I think both dou4now's post and my post reveal the possibility of near equally highly sinister scenarios :p
loonpt (anonymous profile)
October 15, 2013 at 10:30 a.m. (Suggest removal)
"The New York Post reported that Ms. Jarrett held several late-night sessions with Mr. Obama at his residence and from there came the strategy of "no negotiation," Mr. Klein believes.
She was the "architect" of that approach, Mr. Klein said. "It was during one of those nightly sessions that Jarrett devised the no-negotiating strategy that Obama has employed in his fight with the GOP over the government shutdown. She convinced the president that a government shutdown and default offered a great opportunity to demonize the Republicans and help the Democrats win back a majority in the House of Representatives in 2014."
loonpt (anonymous profile)
October 16, 2013 at 11:18 a.m. (Suggest removal)

subset: commoncrawl


text:
Value of 445! i.e, Factorial of 445 =
In general, the factorial of a number N = N*(N-1)*(N-2)....1
Factorial of a non-negative integer n is the product of all positive integers less than or equal to n. Factorials are commonly encountered in permutations, combinations, number theory and series expansions of trigonometric and other functions (Taylor series).
Number of trailing zeros in 445! = 109
To understand factorials, you might find it useful to read the Factorial tutorial over here.
The Learning Point > Mathematics > Factorial >


text:
Oregon Poison Center Education Program
Public Education and Outreach
Public education is a significant component of the role of a regional poison center. Our goal is to decrease the incidence and severity of poisonings through poison prevention education and outreach.
Our public education program is implemented and maintained by a full time educator. Our educator works with community leaders to provide poison prevention training for community events such as employee & safety health fairs, as well as school events. Another component of the education program is social media outreach. The Oregon Poison Center strives to reach a wide variety of audiences through the use of social media platforms such as Facebook and Twitter.
The education program uses materials such as Mr. Yuk stickers, magnets, brochures, videos, and posters to support poison prevention messages throughout the community. Our handouts, puzzles, and game sheets are available in downloadable form from our website. To cover the cost of purchased materials generated by this educational program, the Oregon Poison Center is dependent upon public donations.
Professional Education
As the only medical toxicology resource in our region, the Oregon Poison Center has a responsibility to provide education to health care providers regarding care and management of patients experiencing a poisoning or toxic exposure. The model of poison center service in high acuity poisonings is to provide telephone advice and treatment recommendations to treating health care providers. The successful management of those patients is dependent on the skills and ability of the treating provider, combined with the knowledge and advice of the poison center staff. This successful collaboration is dependent on a perceived level of confidence and understanding between these health care providers. The comprehensive knowledge of poison center staff has been developed from experience in management of thousands of poisoning cases. This cumulative knowledge base provides a rich source of information for health care providers in the community treating people exposed to toxic substances. In addition, the ability to provide health care providers with information on the most effective use of poison center resources can assure that the poison center is contacted at a point in the patient's course when treatment can be most effective.
The physician and nursing staff of the Oregon Poison Center provides professional toxicology education through lectures, conferences, medical journal articles and didactic learning experiences.
If you have any questions feel free to contact us:
To order materials call: (503)494-7799 or visit our site
To speak with our educator about our educational program call: (503)494-2196
To speak with our administrator about general questions call: (503)494-8600
Or if you are out of state call 1-800-222-1222 and ask to be transferred to our education department.
DO YOU WANT US TO ATTEND YOUR HEALTH FAIR OR EVENT? please call (503)494-2196 or e-mail your event's information at firstname.lastname@example.com
Oregon Poison Center Educator
Fiorella Carhuaz, CHES, Health Educator


text:
Year of the Pig
Three years ago, David Chang was an obscure cook with a failing Manhattan noodle bar. Now he is being hailed as the most innovative and exciting chef America has seen in decades
Eating at Momofuku Ssäm Bar is like falling in love with a woman whose language you don't speak—captivating but mystifying. At Ssäm Bar, you won't understand the food, but you will immediately regret all the years you lived without it.
For me, the decisive dish was Santa Barbara Uni—an arrangement of orange eggs from a spiny sea creature, pure white fluffed-up bean curd, and gummy black lychee-flavored tapioca balls. Unexpected colors, unusual consistencies, unlikely combinations. Yet it could well have been the scallops with pickled cherries and lemon puree, equally compelling but offering an alternate revelation: sweet-and-sour in renegade form. I marveled at the poise, the imagination, and the culinary expertise of the head chef, David Chang.
I also wondered why all three of his restaurants were named Momofuku, which is Japanese for "lucky peach." When I asked this of Chang, whose culinary genius has transfid the restaurant-obsessed city of New York, he replied, deadpan, "Momofuku means 'ill-advised.' "
And so it began.
The New York Times may have written that "Momofuku occupies the realm of deeply personal restaurants defined by one person's vision and drive," but Chang, always willing to belittle himself, says, "I spend most of my days trying to keep my shit together. The guys I worked for would say David Chang would be the last to succeed and have a successful restaurant. My DNA has nothing to do with success."
Without a doubt, he is the most important and honored chef of 2007, having established a chain of small, hard-stooled, informal eating places in Manhattan's East Village. Reservations are infrequently accepted, waits are long, and customers line up for food they do not recognize. Rarely has cooking so difficult to interpret been so completely adored, and by people who don't ordinarily welcome unfamiliarity. A customer at Ssäm Bar said to me, "I took my parents here. They never eat like this, but it was like a film peeled away from their eyes."
Each ungarnished, undecorated plate holds just a few items, none carefully arranged. The food seems individualistic, yet it's created by committee—Chang and his inner circle of chefs. It's a mix of Asian ingredients, fastidious preparations, condiments shaken from jars, and sauces poured from bottles. Other chefs might attempt to interpret their food lyrically, adding to the aura, but not Chang: "It's American food, man. That's all there is to explain."
He need say nothing more, because even in the absence of critical analysis, the Momofuku empire is growing. Now there is Momofuku Noodle Bar, the original; Momofuku Ssäm Bar, which made his reputation; and the brand-new Momofuku Ko, which features a more upscale version of the anti-authentic food he has been preparing for the past three years. To taste the consommé at Ko—made with kimchi and pork—is to believe that Asian sensibilities combined with French technique might be the future of fine dining.
His clientele consists mostly of regulars at Noodle Bar, adventurers at Ssäm Bar. Some might not know what they are eating, but Chang knows exactly whom he wants in the seats. "I want to cook for real people who want to eat," he says. "When I worked at Café Boulud, I hated making food for East Siders. I hate their air of superiority. I hate investment bankers. I don't want Momofuku Ko to come off as elitist or snobbish. I don't want shithead bankers and the friends of dickhead traders who spend thousands." One more thing: "My partner gets to kick me in the balls if he catches me wearing those reflective silvered sun- glasses that asshole Europeans wear indoors. I can do the same to him."
Worth noting is that an entire category of diners who might easily have become devotees have been deliberately excluded. Momofukus are houses of pork, an ingredient in about 60 percent of the dishes, and the dinner menu at Ssäm Bar reads, "We do not serve vegetarian-friendly items." Just to rub a little suet in the wound, Chang says, "Vegetarians are a pain in the ass as customers. It's always 'I want this' or 'I don't want that.' Jesus Christ, go cook at home."
Such an attitude has brought predictable rewards: Las Vegas has called. Momofukus may soon be all over, or, knowing Chang, they may not. He says, "I don't want to be that asshole who has restaurants all over the world and says he's behind the stove at every fuckin' place. That's a lie."
Something else might be clear by now. He swears a lot.
To hear him tell it, the success of his Momofukus is a divine error, all having to do with his dim-witted if well-meaning decisions about food that were reversed just in time by the brilliance of the people who work with him. Such an outlook has allowed him to collect fiercely loyal employees, many of whom earn less money than they did at the jobs they left. He has also verbally insulted his servers, not face-to-face but in blanket statements that question their dedication and work ethic.
Surprisingly, they haven't all quit, although he does appear to be phasing them out. The new Momofuku Ko has no waiters, only cooks who chat with customers, pour wine, and keep the tips. Chang says, as he has before, "I know nobody expects to make money as a cook, but cooks have to live, and they can't live on $300 to $400 a week. It makes me mad that cooks are treated like shit and servers say, 'Well, you choose your profession.' Whatever you guys say, you don't work as hard as cooks, so go fuck yourselves."
A brief but forceful dissertation on restaurant careers follows. The theme: Waiters want to be actors. Cooks want to send money home, take care of their families, learn English, survive. "Some servers in New York make $100,000 a year, which is more than I make," he says. "As for the cooks, God bless them."
Chang is one of a kind. He is a humanitarian, post-hippie, blasphemous idealist, as well as an advocate of socialized gastronomy—his employees, including dishwashers, get benefits up to and including a dental plan, and all salaried employees until recently were called "managers," regardless of their roles. All this humanism must be taken in context. He is also irritable. "My temper is terrible," he admits.
When he loses control, he punches holes in the walls of his restaurants. "We refer to them as Korean termites," says his not-quite-equal partner, Joaquin Baca, who has the job of repairing them. "I can patch sheet board pretty well."
If there is genius at work here, it is apparently a consequence of the collective, interactive, and perplexing organization that Chang and Baca have established. If it has flaws, pride isn't among them. "All of us feel guilty getting the recognition that other guys should be getting," Chang says. "We might be a flash in the pan—a Rubik's Cube or the Macarena."
Chang, 30, grew up in Virginia, just outside Washington, D.C., where his parents still live. His mother, Sherri, was born in South Korea; his father, Joe, in North Korea. Joe came to America in 1963 with $50 in his pocket and slept in an all-night movie theater in Times Square for the first three nights because he didn't know where else to go. "Then I found a nice Jewish lady in Brooklyn who rented me a room for a dollar a night," he says.
Part of the reason for the son's extreme desire to better the lives of those who work for him is his father's experiences as a dishwasher in New York restaurants, but it may well have been worse in the visions of the son than in the memory of the father. "They treated me okay," Joe says, "and they gave me two meals a day." Joe Chang became a success, first owning restaurants and now a golf-equipment company. He was always strong, a stern parent. "When you're a businessman, you have to be tough, and when you raise children, you have to be, too. I wanted them to be right. No drugs. No bad friends."
While David enjoys portraying himself as hopeless, a useless figure who stumbled into undeserved cooking stardom, his father claims to have seen nothing but promise in his boy. David was a junior golf champion who twice won the Virginia state championship in his age group. His father says, "If he had kept playing golf, he would have beaten Tiger Woods."
"No way," says David, horrified at the suggestion. "He's completely deluded. I remember trying to qualify for the Big I tournament in Houston, and Tiger was already the Michael Jordan of golf, on the cover of the tournament pamphlet, the defending champion at 13. The entire junior golfing community had given up because of Tiger."
David was the youngest of four children and the most indulged. "He led a country- club life, a good life, let me tell you," says Joe, and hearing that, David again objects, explaining, "Yes, the youngest son in a Korean family is always spoiled, but the only reason I went to the country club was to play golf. What else is a 10-year-old going to do at a country club? Except for golf, I hated it. What's the point? It's for men to avoid their wives all day."
He says he peaked at 10 and practiced until his hands bled, but by 13 he was done. "In golf you're never good enough. I flamed out." Joe, with a sigh, says, "He was so small bigger guys were outdriving him by twenty or thirty yards, so he didn't want to play anymore. He decided to play football. Every day he drank a gallon of milk, did a lot of ercises, and at 14 played football."
"Now, that was definitely worthwhile," says David, who played at a private high school and made all-league his senior year, although he is careful to point out that it wasn't a particularly hard-hitting league. The well-planned modification in body type succeeded; today, with his shaved head, he resembles a burly, slightly overweight judo competitor. The nickname given by the people who work for him is Gordo. It is not spoken when he might overhear.
"In high school," says David, "I was trying to figure it all out. I was a head case. I was an absolute mess." By his account, he continued his nonsensical ways in college, almost failing his freshman year at Trinity in Connecticut. Here again comes the distinctive Chang disconnect: "I partied my ass off, is what I did. I had a 1.9 grade point average. You have to almost work at it to get that bad. I smoked pot every day. I was drinking. I was going out every night. I was a total waste. I'm surprised I wasn't diagnosed with ADD. I have the attention span of a gnat."
Only later does he mention that he graduated in seven semesters instead of eight with a major in religious studies. "I wanted to understand Christianity and Eastern religions. If I'd endeavored to study more, I probably would have double-majored in philosophy." Apparently, he was gifted in both disciplines practically from birth: "I was the kid who went to Sunday school, saw on the wall something about burning in hell, and thought, Isn't that a little mean?"
One of the cooks at Ssäm Bar, Christina Tosi, who can be found happily toiling away in the thoughtfully air-conditioned basement prep kitchen, says of Chang, "He knows everything there is to know about golf, about ramen [Japanese noodles], and about Thoreau—that was his thesis. He is really well-read for somebody who does things by the seat of his pants."
"She doesn't understand," Chang protests. "I was really bad in school. If I'd done better, I wouldn't be cooking. I'd have a nice desk job. Who wants to hire a religion major with a terrible grade point average and no extracurricular activities?"
Following college, he went to Japan to teach English for two months. He returned home to a job in a financial institution he won't name because he did not thrive. "I was a glorified secretary, the donkey," he says. After that, he enrolled at New York's French Culinary Institute. His analysis of that esteemed institution? "They hated my guts." There, at least, he found something he could do, even though he thought that beginning a cooking career at age 22 was too late. "I heard, 'Dave, you're going to do this three months and find something else.' I was one of those kinds. But holy shit, I found something I liked."
He worked in some of New York's best restaurants, worshipping the chefs, particularly Marco Canora at Craft and Andrew Carmellini at Café Boulud. Along the way, he developed an interest in soba noodles and, more prophetically, in ramen, in this country thought of as nonspecific noodles in broth but in Japan as a food with limitless local distinctions. His father helped him get a visa so he could return to Japan, where he worked three weeks in a ramen shop located in a homeless center run by a wealthy Korean. Then he moved to a soba shop, where he was fired after breaking a prized bowl given to the proprietor by one of Japan's greatest artisans.
He loved the food culture of Japan, which he calls "the most amazing in the world," but little else about a country "where everything has to look perfect even though there's Yakuza running things and people offing themselves in front of trains." While working for Carmellini, he decided he wanted a noodle shop of his own, and he left Café Boulud after less than a year. He found a space, moved into a little apartment across the street—"a cockroach-infested shitbox"—and set out to open Noodle Bar, letting not much get in his way.
Not women? "I like women, yes,"
he says. That's as far as it goes?
"I've had girlfriends in the past. They've all…been… Well, the restaurant came first."
No relationships? "I got restaurants. Having a girlfriend is a full-time job."
Nobody around? "I potentially might have one."
I'd like to meet her.
"You're not going to meet her."
Tell me about her.
"She lives on the West Coast. It's awesome, because I don't have to see her."
Not long after this conversation, they broke up.
Commitments appear to be a recurring problem. He met Baca, his partner, because none of the friends he expected to support him at Noodle Bar came through.
"It was hurtful," he says. "Some said they wanted in and then backed out. Some said it was about money. Some said it was an insane idea. As far as they were concerned, I was a guy who would go out of business."
His father loaned him most of the $130,000 he needed, and he went looking on the Internet for a partner. Baca had come from the Southwest to work in New York, and his girlfriend at the time—he's now married to someone else—saw Chang's ad on Monster.com. "She engineered the meeting," Baca says. "She definitely takes credit for it." Momofuku Noodle Bar opened in August 2004, and Baca's girlfriend left him a few months later. "We broke up at the first Noodle Bar Christmas celebration," he says. "I had to plunge a toilet. She thought I was obsessing." Chang had indeed found the ideal partner.
Initially, Noodle Bar operated without acclaim. Industry friends stopped in. Then business tapered off. Much has been made of the now famous Momofuku pork buns—pork belly, hoisin, scallions, and cucumber stuffed into steamed buns—but they were offered from the beginning, and the restaurant remained almost empty. Baca says, "There was a crappy Japanese restaurant across the street from us that was packed all the time. We were holding our heads. We had a real good chance to go out of business. What could we do?"
They decided, simply, to cook as best they could. It's hard to determine who gets credit for the dishes that altered the fate of Noodle Bar, but Baca remembers a strategic decision "to cook whatever we felt like cooking." Word spread.
Joe and Sherri showed up one night to have dinner. When they were done, their son handed Joe a bill for $50. "My wife was really shocked that parents had to pay the tab," he says, "but I think it was really smart to show all the managers and support team that nobody gets comped. So I paid. I gave him $100 and told him to keep the change."
The Bo Ssäm Lady—that's what she likes to call herself, although she also happens to be an editor at a New York food magazine—is in the house. She describes herself as an almost-vegetarian addicted to Ssäm Bar's bo ssäm. She is legendary, having ordered this eight-pound extra-fatty chunk of pork butt almost twenty times in the past year. Most customers, if they are prudent, have it once, sigh with pleasure, and do not eat it again. To do so repeatedly is dietary disaster.
The restaurant's signature ssäm—Korean for a wrapped food—is an Asian-style burrito. It costs $9. Most other menu items are under $20. The behemoth-like bo ssäm is $180. Along with the pork butt come a dozen fresh oysters, a few sauces, some lettuce leaves for wrapping, and a table reservation. Since the dish is intended for eight to ten, providing folks with a spot to eat it was deemed the right thing to do. The bo ssäm might be worth ordering simply to avoid waits for seating, which have been known to exceed two hours.
At first, when Ssäm Bar was primarily about burritos, it didn't do well. Just as Noodle Bar customers wanted more than noodles, Ssäm Bar customers wanted more than ssäms. When I mention to Baca that the strategic plan for Ssäm Bar appeared to be a repetition of the near-disastrous one that almost brought down Noodle Bar, he looks at me ruefully and says, "Dave's heart was set on the Asian burrito. That's all he wanted—burrito, burrito." The basic ssäm at Ssäm Bar is a flour pancake stuffed with pork, rice, pickled shiitake mushrooms, kimchi puree, roasted onions, and edamame. (It could do without the edamame.)
The burrito is savory, satisfying, and impressive. When I tell Chang that I see why a man might be tempted to put the resources of his entire organization behind such a dish, he is grateful to find somebody on his side: "Tasty. Affordable. Not a stretch of the imagination, right?"
The turnaround in popularity started when Baca and Cory Lane, the general manager, started arguing in favor of more ambitious food. At first, the new dishes were available only after 10 p.m. Lines formed. Soon Tien Ho, the chef de cuisine, joined in, and the burrito was relegated to lunch duty (it remains on the dinner menu as an afterthought). Dishes such as the Santa Barbara Uni, the scallops, and perhaps the most popular dish of all, fried cauliflower, appeared.
I was sitting in Ssäm Bar when chef Michael Cimarusti of the restaurant Providence in Los Angeles walked past me. Offhandedly, he muttered, "I just had one of the best things I've had in a long time—fried cauliflower, fish sauce, puffed rice, and garlic. You hit yourself on the head and say, 'Why haven't I had this before?' "
Bo ssäm, the centerpiece of the evening menu, is a knock-off of a Korean dish that Chang describes disparagingly as "steamed pork belly, oysters defrosted from a frozen block, kimchi, and steamed cabbage." He says the crucial difference is that the ingredients he uses are superior.
He offers no apologies for inflicting better quality on the masses: "If you want authentic food, go to the authentic country."
According to the Bo Ssäm Lady, the smart way to partake of the Momofuku bo ssäm is to sit in the center of your group, snatch one of the four tongs that come with the pork, and greedily grab as much crisp skin as you can. The oysters are intended to be eaten with the pork in a lettuce wrap, as is done in Korea, but most people seem to prefer them separately—fresh oysters topped with kimchi sauce are, like most items at Ssäm Bar, revelatory.
Many of the best dishes at Chang's restaurants are inspired adaptations of the creations of other chefs. The uni-tapioca-tofu dish that enthralled me is a variation of chef Thomas Keller's Oysters and Pearls. Says Chang, "It's a ghetto version of one of the greatest dishes." He was inspired to create the pork buns, currently the most sought-after unceremonious food in New York, after he ate Peking duck and realized that he preferred the skin to be fatty—to traditionalists, a flaw. Chang's pork buns are served in the style of Peking duck, except that pork belly replaces duck skin.
The hoisin comes from a can—Lee Kum Kee, which is made in America. A commercial Chinese bakery makes the buns. The kitchen shelves of Chang's restaurants resemble those in Asian groceries, stacked with the packaged goods used in some of his best-known dishes. The reason he utilizes them instead of house-made equivalents is simple: Noodle Bar was so small, the cooks had no room to do much from scratch.
Ask regulars why they love Chang's food and the responses are not particularly eloquent. One food editor gave my favorite explanation: "It's delicious, but not like any other delicious." The amalgam of classic, innovative, and canned goods is a concept few customers have encountered previously, and the reaction is usually the same: Where did this idea come from? Anna Hollyman, a waitress who works at both Noodle Bar and Ssäm Bar, says of Ssäm Bar, "People come in confused and leave connected."
The answer in part is that Chang, or at least his organization, combines institutional vision with a matchless work ethic. All key personnel are linked by a BlackBerry communications system, and they are encouraged to offer ideas. Lane, the general manager, says, "I wake up some mornings with forty-five e-mails in my in-box because a couple of guys are going off on a dish." When Chang was away for a few days, the chefs came up with General Chang's Sweetbreads, a play on the Chinese dish General Chang's Chicken—in this case fried sweetbreads with orange-glazed vegetables. Baca says happily, "Dave didn't think it was funny." It's no longer on the menu, because few men are as sensitive as Chang, even to what some might interpret as a gesture of admiration.
Chang has become the focal point of every bit of acclaim received by his restaurants, relentless in the past year. Baca is Mexican-American, and a running joke among staff members is that one day they will open a Mexican spot, and the press will write, "David Chang has discovered his Mexican roots." Chang has been named chef of the year wherever such awards are given, and he has problems reconciling who he thinks he is with what he seemingly has become.
He is uncomfortable thinking about all the great chefs who have won the same prizes now being given to him. "It's insane," he says. "I feel guilty if I enjoy myself, because I didn't earn it. I'm the fucking asshole who won the same award they did. I'm the fucking schmuck who doesn't know how to do things right."
He has, basically, two expressions: big dimpled smile and the one I see most often, deadpan despair.
"Nobody ever tells you that success is stressful," he says.
"Am i ever happy? I don't know, man. I'm only happy when the house is burning down, when things are moving," he says. "I'm happy when my people are being taken care of. I don't know if I'm happy."
He tells me a story about being happy. He glows as he relates it. It involves cheap beer, a kindly bartender, and a train ride back from New Haven, where he visited a farm project at Yale.
"Did you know the bar car on Metro North has $2 beers?" he asks me.
He's remembering a rare moment, one without worries or frustrations.
"I was happy because I was hanging out with friends, the bartender didn't charge us until the end, and I'm having a real conversation about stuff you're not supposed to talk about, like religion. I was drinking beers and having fun."
It's not clear that his childhood was happy, although it was certainly comfortable. When I ask Joe Chang if he told his son he loved him, he says, "We love him, but we don't say that. We say to daughter, not to boy, because boy only say that they need this or they need that. Boys are terrible, no sweetness. If I would say to him, 'I love you,' he would say to me, 'You must be joking.' No sweetness, these guys. But maybe it's my fault. All I say to him is 'study, study, study' or 'work, work, work.' "
"Koreans are a funny bunch," Dave responds. "They say, 'This is my son. He's going to Harvard. He's going to be an investment banker. He's going to make $3.4 million a year.' There's a Cold War arms race among Asian parents: 'This is my daughter who finished medical school while an undergraduate and can play Beethoven's Fifth on the violin with her toes.' My dad gave up on me long ago, this son who did terrible in school. Now he can throw me back into the ring."
Chang claims he was happy back when he worked at Craft and Café Boulud, because he had so much respect for the chefs, but Ho, the chef de cuisine at Ssäm Bar, says Café Boulud could not be thought of as joyous. "To be honest," says Ho, whose year and a half there overlaps with Chang's, "Dave had a hard time. Café Boulud was not for everybody. It was unique. You learned integrity. You learned the best techniques. They made sure you had it. But it was one of the hardest periods of my life, physically and mentally, and one of the most demanding kitchens. So aggressive—the cooks would be, 'This is my area, don't come near me.' And the two sous-chefs were mean cocksuckers. Vicious. Oh man, they shit on every new guy."
It's easy to see what such a life—outdriven on golf courses, outcooked in kitchens—has done to him. Chang is a practitioner of self-denunciation, lamenting success he is certain he does not deserve. He takes it beyond self-deprecation, which is partly a comedic form. To be fair, he is almost entirely admirable: honest, zealous, literate, compassionate, and undoubtedly talented, although he makes such a compelling case for not being gifted that it takes a while to realize that this aspect of his harsh self-examination makes no sense at all.
It's almost impossible to predict what might become of him, to say nothing of the oddly utopian Momofuku organization. Only Chang himself can guess. "You can say that in conclusion, I believe that David Chang will be an absolute failure and the Momofuku crew will end up poor, destitute, and homeless, consulting to T.G.I. Friday's, doing bad commercials for frozen food, lending our name to soy sauce and Asian beer, preparing platters for Nippon Air customers, and saying, 'Hi, I drink Santori whiskey.' "
He takes pleasure in the image. It cheers him up, this idea he describes as "falling from the grace of foodie heaven."
His delight lasts seconds. Even here he finds something wrong, an inevitable outcome he knows he could not endure.
"David Chang wins comeback chef of the year."
Alan Richman is a GQ correspondent.


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Selena Gomez & Vanessa Hudgens: 'Spring Breakers' Post Party
Selena Gomez and Vanessa Hudgens attend the post party for Spring Breakers hosted by vitaminwater during the 2012 Toronto Film Festival held at Brassaiion on Friday (September 7) in Toronto, Canada.
The co-stars were all smiles as they posed on the red carpet before heading inside.
PHOTOS: Check out the latest pics of Selena Gomez
That same day, Sel rocked another dress at the premiere of her new film Spring Breakers, which also stars Ashley Benson, James Franco, and Rachel Korine.
In case you missed it, make sure you check out the clip of Spring Breakers.
FYI: Selena is wearing Dolce&Gabbana at the post party and wore Nikki Baker earrings while she was out and about in Toronto.
10+ pictures inside of Selena Gomez and her co-stars…


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Okay, I've got chair sores. Thanks for tuning in for our second year of draft coverage. Once everyone gets signed, we'll host our 2nd Annual Astros County Adopt-a-Player contest, so turn in your early nominations now. The winner of the poll will receive a box of random crap and the opportunity to write a weekly guest post.
Oh, and if you were just drafted by the Astros, give us a shout at email@example.com.
Wednesday, June 9, 2010
And that'll do it
Labels: Adopt-a-Player, June Draft, Miscellany
3 comments:
- street said...
Excellent work on the draft yet again!!!
- June 9, 2010 at 4:48 PM
- Deputy Jason said...
Excellent work, i checked the site 100 times in the past 72 hours i think.
- June 9, 2010 at 8:37 PM
fo real, dawg. what they said.
- June 9, 2010 at 10:12 PM
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Message from Rich & Shirley's Quickprint
Welcome! You've come to the perfect place for communicating, commemorating, and celebrating all of life's special events. Whether you're planning a wedding or a backyard BBQ, announcing a new addition to the family or sending holiday greetings, virtually everything you need is right here! Thank you for stopping by; please enjoy a relaxed and inspiring shopping experience.
--Carlson Craft - Rich & Shirley's Quickprint Site


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Of course, other than general scientific knowledge, what practical significance does this have? I don't see anyone pre-clarifying wort like this as a general practice. It costs more in time and energy than you could evere hope to save in hops.
My original question stemmed from seeing posts where people were saying wort concentration/gravity has no impact on hop utilization so there is no need to adjust your hopping rate if you're doing a concentrated boil and/or a higher gravity beer.That's a very different statement from saying that the impact on hop utilization comes from the increased break material and not the sugar content of a concentrated wort. For all practical purposes, it's immaterial if the impact comes from sugars or break material as long as we know that utilization is decreased.
I'm guessing AB would've figured this out already if it were in fact the case.


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Views: 32
Replies to This Discussion
Hi Dean,
I belong to Hillcrest TC which is east of Cummer/Leslie. There are also public courts like Hendon (finch/yonge). I'm fairly competitive but I also don't like people who are jerks on the court. I just play for fun. I can play in the afternoons, maybe this Wednesday? E-mail me at firstname.lastname@example.com if you want a good game.
© 2019 Created by Mark / The Mayor. Powered by


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ISPs Will Start Acting As Hollywood's Private Online Security Guards By July
from the time-to-find-a-better-ISP dept
Sherman says that the plan had always been to give them a year to deal with the technical aspects of setting up the plan:
"Each isp has to develop their infrastructure for automating the system," Sherman said. They need this "for establishing the database so they can keep track of repeat infringers, so they know that this is the first notice or the third notice. Every ISP has to do it differently depending on the architecture of its particular network. Some are nearing completion and others are a little further from completion."Funny how, now that the plan is in place, the RIAA has no problem admitting that it required significant infrastructure changes. Somehow I doubt the RIAA is paying for this... meaning that you and I are paying for it with higher fees.
Of course, the real question is what this means for the non-major ISPs who have not agreed to take part in this anti-consumer plan. Will the RIAA and MPAA now start assuming that this is a requirement, despite it not being in the law? That's what they've been doing with content filtering on user-generated content sites now. Multiple lawsuits have pointed out that because YouTube and others have installed upload filters, everyone should have to. I'd imagine it won't be long until they start making the argument that ISPs that don't implement such a plan are "inducing" infringement somehow.


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As a sex book author, moms often ask me how they can feel sexier, which they somehow think means lube and sex toys and weird bedroom contraptions.
On the contrary, feeling sexier has little to do with the act of sex and more about taking time to care for yourself physically and emotionally. Here are 7 easy ways to make that happen that you might not have thought about.
1. Get a wax: No, not necessarily a Brazilian wax, or even your lover's initials shaved into your pubic hair. Just a little attention to your nethers, whether it's by you or a paid professional, can make you feel great.
2. Exercise: As much as I dread going for a run or doing a workout DVD, I can pretty much say that I feel so much better after I do it 100% of the time. Gotta love those endorphins.
3. Go for a bra fitting: While this might cost you a bit of money, it's so worth getting a professional bra fitting. It can make you look thinner (if that's something you're interested in) and can make your girls look perkier.
4. Have a blow-out: I always feel great when I leave the hair salon, so why not get that feeling more often. It doesn't cost that much to go in and get your hair washed and blown-out. A small price to pay for looking great, even if it's just for a couple of days.
5. Buy new shoes: Now I'm not talking about a new pair of Crocs or running shoes, but you don't have to go splurge on crazy stilettos you'll never wear either. Sometimes just a nice, new pair of stylish shoes can change your whole outlook.
6. Put on some make-up: There's just something about a little bit of blush, a lot of mascara, and a bright lip that makes me feel put together, like I can tackle anything. And to me, power is sexy.
7. Accessorize: Throw on a pretty scarf, pop in some earrings, or pull out that fabulous necklace you've been saving for a special occasion. I always feel fantastic when I've got a little bling on, and I won't lie: the compliments I get don't hurt.
What sexy things do you do for yourself that have nothing to do with sex?
Image via David Sedlmayer/Flickr


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Columbia Park
Location and General Characteristics
The Columbia Park neighborhood in northeast Minneapolis is bound on the north by 37th Avenue, on the east by Central Avenue, on the south by 27 th Avenue and St. Anthony Boulevard and on the west by University Avenue NE, 4 th Street NE and the Mississippi River. This neighborhood was named for three reasons: Columbia Park, one of the area's parks; the park's acquisition in 1892, the "Columbian" year, the 400 th year since Christopher Columbus' first voyage to the Americas; and the adjacent suburb Columbia Heights. The neighborhood has residential areas tucked away with industrial surroundings, between the city of Columbia Heights and the neighborhood's Columbia Park and golf course. Its north end consists of a narrow strip of streets from Main Street to Central Avenue while Columbia Parkway, which runs north of the golf course, looks much like Minnehaha Parkway with the same type of housing – stucco and brick Tudors and two-story colonials.
Columbia Park, a 183-acre park run by the Minneapolis Park & Recreation Board, is home to the Columbia Golf Course, which was established in 1919 and is the second oldest golf course in the Minneapolis parks system.
Last updated Mar 14, 2016


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So the sofa with the cat habitrail was just a concept, but these Cat Headphones aren't. They're actually the brainchild of Sol Republic and Meowingtons, who have decided to churn out ten of these super limited edition babies that's perfect for feline audiophiles.
Your cat might hate you if you get one of these thousand-dollar headphones (because, really, they're probably uncomfortable and a pain to wear), but ASPCA won't. That's because all proceeds from the sales of the Cat Headphones will go straight to fund their animal advocacy efforts.
Hit the jump to check out an infomercial showing off the Cat Headphones and a link to join the waitlist so you'll be notified once they go on sale.
Get on the waitlist here.
[ Cat Headphones ] VIA [ Geekologie ]


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When the temperatures soar, try a this creamy & refreshing...soup! Crazy huh?! In fact, cold cucumber soup is delicious & light, like a green gazpacho and paired with steamed scampi (or grilled shrimp or crab meat) is a gorgeous combination. This oven-free, cook-free, heat-free dish will help you keep your cool in a hot summer kitchen!
For the gardeners: a cucumber soup is also a brilliant way to use all that cucumber our garden produces. After all, you can only eat so many cucumber tomato onion salads before you're ready to try something new.
Cold Cucumber SoupServes 8-10 (when serving in a shot glass size)
Serves 4 (when serving in a bowl)
4-5 cucumbers, peeled & seeded
1/2 red onion
1 clove garlic
squeeze of lemon
small handful of parsley, chopped
pinch of mint, chopped
1 small chili (optional)
1/3 - 1/3 cup plain unsweetened yogurt
1/2 glass of water
extra virgin olive oil
In a food processor throw in the garlic, cucumber, onion, lemon juice, salt, herbs and water - turn on High for 2-3 minutes until everything is chopped nice & fine. Add the yogurt and give it pulse.
Taste & adjust your seasonings. If it's too thick add a bit more water. If the flavor is flat add a bit more salt & lemon juice.
Allow to sit in the fridge for at least an hour or more. At the same time place your serving dishes (cups or bowls) in freezer. Note: The flavors will change and come together as it sits.
Before you serve, give it a good stir, taste again and adjust seasonings if needed.
To serve: use the glasses that were in the freezer & top with extra virgin olive oil. Pairs perfectly with steamed scampi, grilled shrimp or crab meat.


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Bormann Named Rookie of the Year; Waterhouse Coach of the Year
- Skyline Releases 2011 Conference Awards -
The Skyline Conference released the 2011 All-Conference Men's Tennis team on Monday, May 2nd. Senior Erik Forsythe of St. Joseph's-L.I. has been named the 2011 Skyline Men's Tennis Player of the Year in voting conducted among the Conference's eight head coaches. The Skyline coaches also selected Farmingdale State's Christian Bormann as Rookie of the Year and Adam Waterhouse of Farmingdale State as Coach of the Year. In addition, St. Joseph's-L.I. received the Team Sportsmanship Award.
Forsythe posted a 15-2 overall record at the No. 1 singles flight and a perfect 7-0 mark in Conference play. The Bay Shore, N.Y. resident won his final nine matches of the 2011 campaign, including a 6-0, 6-0 victory over Mike McNicholas of Mount Saint Mary on Apr. 29 in the semifinals of the 2011 Skyline Championship. A three-time Player of the Week selection
this season and 2010 All-Conference first-team honoree, Forsythe also earned nine wins at the No. 1 doubles position in 2011.
Bormann boasts a 9-5 mark at the No. 1 singles position and an 11-3 record at the top doubles flight. The Huntington, N.Y. native registered a straight-sets victory on Apr. 30 as Farmingdale State downed Mount Saint Mary, 5-2, to capture the program's first-ever Skyline Championship. A four-time Rookie of the Week selection, Bormann garnered first-team All-
Conference distinction and was tabbed the Most Valuable Player of the 2011 Skyline Championship.
Now in his fourth season at Farmingdale State, Waterhouse guided the fourth-year varsity program to the 2011 regular season crown and first-ever Skyline Championship as a result of the Rams' wins over Purchase (5-3) and Mount Saint Mary (5-2). Farmingdale State posted an unblemished 7-0 mark in Conference play and enter the upcoming 2011 NCAA Tournament with a 12-2 overall record. A 1984 graduate of Suny Oswego, Waterhouse has a career record of 34-17 and earns his second Skyline Coach of the Year award in three seasons.
Joining Bormann on the first-team All-Conference are Zach Charles of Yeshiva; Mount Saint Mary's Greg Jacob; Brenden Keeling of Purchase; Yan Krasny of NYU-Poly; and Farmingdale State's Joe Passarella.
The second-team All-Conference consists of teammates Brian Heinlein and Matt Reed of St. Joseph's-L.I.; Farmingdale State's Alex Bessarabov; Joe Itkis of Yeshiva; Nico Marceca of Purchase; and Mount Saint Mary's Stat Willand.
- Christian Bormann, Farmingdale State, Fr., Huntington, N.Y.
- Zach Charles, Yeshiva, Jr., New York, N.Y.
- Greg Jacob, Mount Saint Mary, Fr., Ridgefield, Conn.
- Brenden Keeling, Purchase, So., Ontario
- Yan Kransny, NYU-Poly, Jr., Far Rockaway, N.Y.
- Joe Passarella, Farmingdale State, Sr., Flushing, N.Y.
- Alex Bessarabov, Farmingdale State, So., Lindenhurst, N.Y.
- Brian Heinlein, St. Joseph's-L.I., Fr., Patchogue, N.Y.
- Joe Itkis, Yeshiva, Sr., Newtown, Mass.
- Nico Marceca, Purchase, Sr., North Salem, N.Y.
- Matt Reed, St. Joseph's-L.I., Fr., Patchogue, N.Y.
- Stat Willand, Mount Saint Mary, Fr., Sparta, N.J.
Player of the Year: Erik Forsythe, St. Joseph's-L.I.
Rookie of the Year: Christian Bormann, Farmingdale State
Coach of the Year: Adam Waterhouse, Farmingdale State
Tournament MVP: Christian Bormann, Farmingdale State
Team Sportsmanship Award: St. Joseph's-L.I.


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Five Tips to Prevent Winter Weight Gain in Pets
Staying Slim
It is not uncommon for pets — like humans — to struggle with winter weight gain. Whether the struggle is in preventing it, or losing the weight after the fact, seasonal weight gain can be a problem. Here are five things to help your pet.
1. Monitor Your Pet
If you are concerned about your pet gaining weight during the winter, schedule a visit with your veterinarian before the start of the winter season. Your doctor will record your pet's weight so that it can be gauged with any further gains or losses.
2. Create a Weight Loss Plan
Often this will include a combination of dietary changes and exercise routines. If your pet is already overweight, a bit more work is going to be required, since you will most likely need to maintain the current weight, even as it is over the ideal.
3. Consult Your Veterinarian
Before embarking on any exercise plan (or weight loss plan) it is important to have your pet checked for underlying conditions that may contribute to health issues — even weight gain. Only then can you and your veterinarian construct a sensible diet and structured, achievement oriented exercise program.
4. Use Treats Sparingly (or Not At All)
Many veterinarians will recommend cutting out treats from a pet's diet entirely during the winter, especially if the pet is overweight. However, if your vet doesn't think treats will negatively impact a weight loss plan there is a good reason. You may be able to use healthy treats as an effective way to entice your pet to exercise and burn excess pounds. Of course, treats should be used sparingly and for only a short period until your pet learns to exercise without a food-based reward.
5. Play Prevent Defense
Cutting back on calories and maintaining a regular exercise routine to compensate for the lowered physical and metabolic activity may be difficult during the winter, but it's also the best way for your pet to stay in shape. If it's already too late for that — well, then you have steps 1-4 to get you back on the right track again.
Additional SlideshowsWhat's New Dog Cat
|6 Best Dog Breeds for Extroverts
|8 Best Dog Breeds for Introverts
|7 Safe and Healthy Human Foods for Dogs That You Can Serve for the Holidays
|6 Pet Safety Tips for After a Hurricane Hits
|10 Weird Cat Behaviors That Could Be Signs of a Sick Cat
|7 Signs of Cushing's Disease in Dogs
|Top Ten Reasons Dogs are Better than Boyfriends
|6 Ways to Prepare for Camping With Dogs
|14 Medications for Dog Anxiety
|Top Ten Tips for Handling Pet Poisonings & Ingestions
|10 Helpful Ways to Calm Your Cat
|5 Dangerous Foods for Cats
|Five Impacts on Your Cat's Nutritional Needs
|Four Challenges to Feeding Multiple Cats
|8 Common Dental Problems in Cats


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China Set to Open Skies to Boeing 787s
China is likely to grant approval next month for its airlines to start flying the Boeing 787. The WSJ's Jeffrey Ng talks about what this means for the competitive aviation market.
This transcript has been automatically generated and may not be 100% accurate.
... the ... early ... seventy ... s guys over time as early as next month China's aviation regulator for years and ever con joining me now Wall Street Journal's Jeffrey ... Jeffrey update ... um time hadn't actually at the end of the seven eighty seven am before the fleet was grounded but ... let's talk about the investigation first because I think that's the question on everyone's mind where are they on in terms of what what's going happen ... when there's been no progress really in ... the investigation to y'know to batteries on two different seventy sevens ... pre much overheated ... and and ignited cream of chicken on a good ... home ... what what Boeing has been doing a really is to create ... oh what a vacation so the battery design so the ticket ... the ... usual self contained ... and win which ... and any possible fires from Bakken but we won't ... affect other parts of the ... aircraft and ... calm just on Friday the U S and Japanese with leaders of approved this fix ... on backers of the aircraft to me ... the appeal to the way for the plane to return to service here how surprising is it isn't found in several months but it was that in the fleet was grounded it hadn't January writes it's been several months ... why can't they really find what went wrong ... Bloomfield millions of parts and on any aircraft and ... sometimes been the best of Texas in the world ... might take more than a few months to ... to uncover unravel ... though the source of the problem but ... when Boeing is convinced is that ... they're the modification of the battery to make sure that ... similar fires or whirl thinking will not repeat itself ... okay so let's talk about a seven eighty seven in general I mean it's it's the kind of a solid start ... on it is time that is to have been its ties to the seventy seven was that mean for that highly competitive market China China's Airlines ordered ... thirty five of these Dreamliner jets ... of a couple years ago ... the first of these shirts were actually with the goal is sitting ... in Seattle the Boeing's fact repeated in ... China Southern Airlines colors and high on airlines we've seen that online quite a bit but ... in order for the spring to start serving him well with the ... Chinese airline the government first directly to seek to give approval ... in airworthiness and airworthiness certificate the call ... and China still hasn't ... let one ... some analysts say much because is is a new airplane type and the government ... takes longer ... now back ... to the battery problems of the results of their kind on our last official says it expects the sophistication to come in a few weeks ago ... so if you re so excited to play on taken as at least in this area ... on that oh what a bill overhauling the how much money is being lost given the fact that especially in Japan in countries like Japan where there were a lot of orders for for the seven eighty seven what what is this on a model for one actually think in a pre posted ... gains and an profitably despite the problem with the seven sons to be fair there aren't that many seventy sevens ... offered in yen from fifteen in the world so the impact is still quite limited ... for China ... the summit some swirly will help change ... the way no one stops or services ... will be offered by these Chinese airlines use them to smaller but they can fly a lot farther which will open the door for airlines Wall Airlines icon on Air China Southern to fly ... coach long-distance was four with a smaller ... number of passengers to make the sees flights profitable fruits apple Highton and whence a launch non stop Asian Chicago flight ... in September ... as it is a perfect timing given the fact that we keep talking about tourists going abroad and finance at ... the time the night the cake thanks Jeffrey ... for more on that star a pink added Avista dot com and ever con ...


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The modern trend suggests creating lodge living room decorating ideas with a variety of stylistic solutions and original ideas, but all of them converge to one thing: modern housing should be, first and foremost, functional and comfortable.
It is almost impossible to imagine the dwelling of a modern man without a interior decorated in some style. Lodge living room decorating ideas – generalization of certain characteristics (such as: decoration, furnishing, decoration), corresponding to different design directions. Interior decoration is not just a "tribute to fashion", but a display of stylistic preferences and needs in the comfort of the owner. Earlier, at certain stages in the development of design of premises, new styles were born constantly, and for a short time became the predominant direction.
At the moment, the concept of "mainstream" is missing. Whatever lodge living room decorating ideas (ethnic, shebbi-chic, gothic, modern, eclectic, loft and many others) is chosen, it will still be relevant. The style of interior design is the main idea, according to which the transformation of a particular room will be carried out. If you have not yet decided on the style, you doubt the correctness of your choice, our article will help you. This article contains general recommendations for choosing the style of your future interior.
In our today's publication of lodge living room decorating ideas, we offer you a selection of contemporary ideas and trends in the design of 2018. The pictures, photos and planning decisions presented here will help to make the best ideas about interior trends of the year just come. Perhaps, someone these projects will help to realize their own beautiful interiors with inexpensive furniture and decoration. And remember that if you do not have enough funds for a full-fledged design project, you can limit yourself to ordering a layout and consulting a professional designer.
If you take a close look at the photos and pictures of the lodge living room decorating ideas, you will notice that in the design of apartments there are now some very obvious trends.
- First, in modern design projects style boundaries are very blurred. The same art deco, classic or modern can rarely be found in a pure interpretation. Most often, these styles are used only as accents and in the form of separate elements.
- Secondly, designers are now even more carefully considering zoning and space functionality. Cloakrooms and study rooms at the bedrooms, playgrounds and sports corners in the interiors of children's rooms, living rooms combined with kitchens – all these ideas of planning decisions pursue a single goal: to make the premises as comfortable as possible for the household. Combining several functional areas in the room, interior designers try to keep the unity of space in every way.
The sense of harmony, unique and absolutely innovative, is the effect that can be achieved with the help of simple changes in the house. Long live the good mood and bold ideas! " – you can exclaim, using in practice one of the ideas suggested by us decor of the interior of your apartment.
In our photo gallery you can look at different combinations and options. Here are presented lodge living room decorating ideas – and everything is available to everyone. We even picked up the right products for you so that you could easily recreate the interior you liked at home.
Neutral shades, relevant now, will never go out of fashion. Classical style, high-tech, Scandinavian stylistics – these directions look advantageous due to a natural unobtrusive color scheme. The choice of neutral colors helps to implement a variety of design ideas, where all the tones seamlessly combined: gray, beige, brown and white.
Each repair must begin with a detailed planning of the room. A competent visual layout helps to identify all the disadvantages and advantages of the interior at the first steps of development.
In addition, the interior design project significantly saves time and money for alteration or revision of the repair, if something goes wrong. Usually lodge living room decorating ideas is developed by professionals who measure the room, think through the possible layout options and select the necessary materials. But to develop interior design in a private house or apartment under everyone's power – only the desire is the main thing.
Self-selection of interior design – the task is quite solvable. Collect a collection of your favorite pictures, determine what exactly attracts you to a particular example.
If the preferences are in favor of one interior style – well: the development and implementation of the repair project will be faster. But if you want to combine the features of several directions and at the same time to withstand the balance, you need the designer's advice.


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Igdrasa necesitaba un nuevo diseño de logotipo y lanzó un concurso de diseño en 99designs.
Un ganador ha sido elegido entre 123 diseños de 35 diseñadores freelance.
Looking for a simple design logo that is simple, and has web friendliness- eg flickr, twitter, Google etc. It would need to be able to be turned into a nice favicon as well. Ideally, not a symbol and a word, but the word as the logo, and the first letter as the favicon.
The logo is for a consumer facing web service that enables a type of curation - like that of an art director, but the service has nothing to do with art (so forget that meme) Just think of a coming together of multiple things/ information to make something greater.
- something that can be turned into an easily recognizable favicon, the favicon would need to be provided.Web friendly colours, probably no more than 3, but if you really want to for some reason, I'm open to it.Something "new school"Be creative The "c" doesn't have to be capitalised.Something T-Shirt worthy would be good.I would like to get the artwork in vector format, and a version with layers in tact.
- Anything related to art curation. Something that won't go well with a white background.
- Please don't actually display it ona T-shirt, I have an imagination
- It would be preferable if the text was a dominant part of the logo, not a logo, followed by seemingly unrelated text
Descubre cómo funciona un concurso de diseño u obtén más información sobre nuestros servicios de diseño de logo.


text:
1 lb boneless, skinless chicken breast* cut into 1 1/3 inch wide strips
1 cup panko
1/3 cup corn starch
oil for frying
to serve:
blue cheese dressing
buffalo wing sauce (we like Anchor Bar)
celery sticks
Heat 1/2 inch of oil in a large saucepan until very hot. Meanwhile, salt and pepper both sides of each chicken strip. Arrange the corn starch and the panko on separate plates. Dip each chicken strip into the corn starch, coating both sides. Dip in egg. Dredge in panko. Fry in oil, flipping when the bottom is golden brown, until the chicken is cooked through about 5 minutes on each side. Drain on paper towel lined plates. Serve with sauces and celery sticks.
*boneless, skinless thighs are good in this recipe too.


text:
Miranda Lambert Admits She and Blake Shelton 'Definitely Have Friendly Competition'
Being married isn't always easy — and things can definitely get complicated when the couple works in the same industry. That's the case with country superstars Miranda Lambert and Blake Shelton, who have both won many awards and have a slew of No. 1 singles to their name. In a recent sit-down with Parade.com, the outspoken singer admits she and her hubby compete from time to time, but it's all in good fun.
"We definitely have friendly competition," Lambert told Parade.com about going up against Shelton for the Video of the Year Award at the CMTs next week (June 6). "But we're just lucky that we get to celebrate together. We are so happy for each other because both of our careers are going so well."
The 'Gunpowder and Lead' hitmaker is known for being tough, talented and very open about her opinions. And right now, female powerhouse singers like Lambert, Carrie Underwood and Taylor Swift are doing more than their fair share of the work to bring new fans to country music.
"Right now it seems like the girls are drawing more attention to country music. The tides are turning a bit. We are popular music now," Lambert says. "Every other genre is starting to come over to our genre now because it's the cool one! I think the females are leading that, and I have to give a lot of that credit to Taylor Swift for having crossover fans come our way."
Of course, being a strong woman in the public eye comes with a lot of responsibility. The award-winning singer knows that every time she takes the stage, there are thousands of young female fans looking up to her.
"It's absolutely important to me," she says. "The girls who come to the show are really proud to be women and proud to be strong."
Click here to read the full Parade interview with Lambert.
Don't forget to tune in to the CMT awards on June 6 at 8PM ET to find out if Lambert snags the Video of the Year Award. The Texas native is up for a total of four trophies between her solo career and her musical side gig, Pistol Annies.


text:
|2012-01-29, 07:23
|Link #5321
Diamond is Unbreakable
Join Date: Apr 2011
Location: The Middle Way
|2012-01-29, 07:32
|Link #5322
Yuri µ'serator
Join Date: Nov 2009
Location: FL, USA
Age: 31
Though as you said it does mess with the system some, so I personally upload back generally anyways, though general files are seeded to certain level by person releasing the file, which means some gets sent out regardless of new users uploading, otherwise the file wouldn't be able to seed in the first place .
1. Set upload limit to lowest speed possible (should be around 1kb/s)
2. Remove torrents and .torrent files from the client when it finishes downloading.
|2012-01-29, 07:44
|Link #5323
He Without a Title
Join Date: Feb 2008
Location: The land of tempura
Also in more popular torrents there's so many people downloading (and uploading) that it's only natural that everyone gets good download speeds since there aren't enough highly rated clients to take up all the download slots.
|2012-01-29, 11:28
|Link #5324
Love Yourself
Join Date: Mar 2003
Location: Northeast USA
Age: 33
If you're asking for legal reasons (because the law generally penalizes up loaders but not downloaders), this would not help you. Aside from the fact that they don't really have a way to verify the claim, even if your client isn't uploading file data, it is passing around client information to other clients. If websites that simply host links to copyright material can successfully be prosecuted, then I would imagine that a lawsuit could still successfully target that activity, too.
|2012-01-29, 15:16
|Link #5325
Yuri µ'serator
Join Date: Nov 2009
Location: FL, USA
Age: 31
|2012-02-02, 20:25
|Link #5327
Join Date: Oct 2010
Location: On the front lines, fighting for inderpendence.
Learning to draw... The right way?
I've been feeling down lately pretty much because I see many of my friends drawing some pretty incredible things (silly, right?). Granted, most of them have gone through some art school, or started at an early age and drew a lot along the way.
I try to draw, and pretty frequently, but I never seem to improve. I've looked at "How to draw anime" books, but let's be honest; are they really anime, or some US guy's attempt to draw anime? Seriously.
I could be missing some really good titles though. Anyways... My question is, what is the best way to go about learning to draw anime/manga/what-have-you to a "professional" (think, pixiv) degree? Are there good lessons out there? Good tutorials? Will I just have to accept the fact that it will take years of simple repetition on my own or going through art school?
I'd like to say I'm not a terrible artist. I can draw things... decently. Where do I start? What do I start with?
Whatever it is, I want to get there. I won't go about living in self-pity because I can't draw whatever the $%&# I want to, whenever I want.
|2012-02-03, 04:03
|Link #5328
(。☉౪ ⊙。)
Join Date: Jul 2004
Location: In Maya world, where all is 3D and everything crashes
Age: 31
Never use books like that, in fact anime is the worse way to start drawing because overall it is anatomically wrong to begin with.
Drawing when you're learning needs a certain mindset and most certainly you shouldn't start at anything comics. There are a lot of old techniques to use; from drawing poses from photo's not with pencil but crayons first, learning about shading and drawing on time (from max 10 min to 30 seconds).
People on Pixiv draw even a step higher because after learning how to draw you can use a tablet on your computer to make what you need, colouring on a pc is different technical wise than on paper obviously. Just because people know how to draw professionally with tablet does not mean they know the exact same thing on paper, but they all use the same basic.
Try with actual technique first, nothing anime wise or other comics. Draw objects, mimic shadow, in order to be good you need to do this a lot. If you know how to make depth in a drawing then already you achieved some form of professionalism (and depth is what most anime simply refuses). The best way is to ditch the pencil first and use crayons or other material so you will not be busy doing small details all the time.
I always look at actual women who pose, in porn or anything else and try to figure out and draw their poses. Draw actual people and learn the basics first before even attempting to draw anime because otherwise you will end up drawing worse than you already have in those horrible books (anorexia people, too long limbs, eyes too far apart that kind of thing).
Anime basically has a standard in which both halves need to be about equal but the most beautiful drawings are more rough and roughness creates a non standard form that we still recognize as a part of the face and is just marvelous to look at because of its form.
|2012-02-03, 13:57
|Link #5329
Love Yourself
Join Date: Mar 2003
Location: Northeast USA
Age: 33
I'm not an artist (nor can I draw), but it seems to me that one of the things to focus on while practicing is your visualization and planning. What do you start drawing first? In what order are details added in? That sort of thing. When I was trying to practice drawing, I tended to zero in on one particular detail at a time, which often lead to my having to go back and make modifications to everything I had done previously, or I would have to draw over things I had just drawn, or it just wouldn't look good all together. I don't know that there's any straight-forward way to develop it, but it's basically an artist's "mind's eye." Skill with the hand and pencil is important too, of course, but don't neglect the mental aspect!
|2012-02-04, 16:54
|Link #5330
Ineffectual Loner
Join Date: Mar 2011
Drawing isn't something you learn on the spot, I'm afraid. It'll at least take months for you to learn varying proportions and angles. Which is what I think you should start on. Field of depth and angle is important. If you can't do them correctly body parts will seem disproportionate or outright ugly. If this seems vague you can just chalk it up as me echoing KaruMa. Though more emphasis on the outline. Shadowing is definitely important, too.
Artists like Huke have drawn for years, and even some of the least well known pixiv artists have at least months under their belts. If you really want to draw don't get discouraged.
|2012-02-05, 01:06
|Link #5332
Love Yourself
Join Date: Mar 2003
Location: Northeast USA
Age: 33
Otherwise, you can try to put some padding at that part of the shoe (something like a few tissues) in order to reduce the friction and rubbing.
|2012-02-05, 07:10
|Link #5334
Join Date: Nov 2007
Age: 30
Anyone know where I can get this album?
Though I am not a huge fan of Uehara Rena, I am a huge fan of White Album (2) and its storyline. However, the songs and even the games are rarely picked up by online retailers.
P.S The picture is clickable - leads to the main page at fixrecords. And the super-lesbian VA Hitomi Nabatame is voicing as one of the main girls (or at least in introductory chapter).
|2012-02-05, 11:45
|Link #5335
The Voice of Reason
Join Date: Feb 2010
Location: The Netherlands
Age: 42
|2012-02-05, 12:26
|Link #5336
Join Date: Nov 2007
Age: 30
|2012-02-05, 13:20
|Link #5337
阿賀野型3番艦、矢矧 Lv168
Graphic Designer
Join Date: Mar 2006
Location: Belgium, Brussels
Age: 32
That's the usual price for albums in Japan. It is actually "reasonable" in contrast with games, goods etc. Be glad they don't overprice them just like DVD/BD.
|2012-02-06, 08:38
|Link #5339
Join Date: Nov 2007
Age: 30
|2012-02-06, 12:59
|Link #5340
Underweight Food Hoarder
If it did exist, there would be no reason anyone would want to use one as all the thinkable environments are already covered.
Paved - Road bike
Unpaved - Mountain bike
Finished Floor - Track bike
Stunt/Arena - BMX bike
Water - Hydro bike
Snow - Ski bike
|problem, q&a, questions, serious
|Thread Tools


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The 1949 Fireside Cookbook: Illustrated Culinary Advice from James Beard
In 1949 culinary icon James Beard published the first edition of The Fireside Cook Book. This not-so-little book had 1,217 recipes in it ("simple enough for the novice, delicious enough for the most meticulous master chef") but undoubtedly its most charming feature are the drawings by renowned children's book illustrators Alice and Martin Provensen. This is a true gem!
The cookbook's "A Word of Advice" section, devoted to Beard's thoughts on the spirit of good cooking and the importance of simple but high-quality ingredients, rings as true today as it did when he wrote it. Here's an excerpt:
There is absolutely no substitute for good food. Good food cannot be made of inferior ingredients masked with high flavor. It is true thrift to use the best ingredients available and to waste nothing. If you use the best butter, eggs, cream, meat, and other ingredients, and use them carefully and wisely, you will have less waste than if you search for bargains and end up with a full garbage pail…
Give as much care to simple dishes and the humbler foods as you do to elaborate dishes and ambitious menus. At the same time, do not neglect to take advantage of new developments in the growing, shipping, preserving, and cooking of food. Take time to cherish the old and to investigate the new.
The Fireside Cookbook has been reprinted many times since 1949, and you can buy the latest version — with a forward from Mark Bittman — on Amazon. Thankfully, all 400 whimsical illustrations are still included!
Buy It → The Fireside Cook Book: A Complete Guide to Fine Cooking for Beginner and Expert by James Beard, $21.44 on Amazon
Via Brainpicker
(Illustrations: Alice and Martin Provensen)


text:
Wild Snap Skid With Win Over Sabres
The Minnesota Wild stopped a franchise-worst six game regulation losing streak with a 4-1 win over the Buffalo Sabres Thursday night at Xcel Energy Center. The Wild outshot the Sabres 31-20 in the game.
The teams were scoreless until Wild defenseman Marco Scandella scored his second goal of the season at 4:33 of the second period, followed by Jason Pominville's eventual game-winner at 6:19 that made the score 2-0.
Jason Zucker gave Minnesota a 3-0 lead with a goal at 16:09 of the second period, and the teams went into the second intermission with the Wild outshooting the Sabres 23-12.
Matt Ellis scored with just over a minute remaining in the game to ruin Wild goalie Niklas Backstrom's bid for a shutout. Minnesota got the goal back on Kyle Brodziak's tally at 19:34.
The Wild are now 21-17-5 and will host Washington on Saturday night in St. Paul.


text:
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JOHNSON CITY, Tenn. (Dec. 4, 2009) - After covering over 11,000 miles on a four-game road swing, the ETSU women's basketball team is set to return to Memorial Center and open Atlantic Sun Conference play when the Lady Bucs host North Florida on Saturday afternoon. Tip is set for 1 p.m.
The road trip was a little bumpy for the Lady Bucs - who went 1-3 against
ETSU (2-3) is currently led by the senior combo of TaRonda Wiles (
Like the Lady Bucs, UNF (1-5, 0-1) has stepped up and played a rigorous schedule to start the season. The Ospreys enter play on Saturday losing five of their first six games, but UNF began the year with games at
UNF is led by sophomore guard Brittany Kirkland and junior guard Juliemay Syquio.
The Lady Bucs currently lead the all-time series, 6-1, with their lone loss coming at
Fans unable to make the trip to
In addition, ETSU students who attend Saturday's contest - along with a handful of selected Lady Buccaneer games - will have a chance to win a Nintendo Wii and enter a drawing for a $1,000 cash giveaway, which will be announced at the last regular season game on Feb. 22. Each time ETSU students attend a Lady Buccaneer game, they will have an opportunity to enter the drawing for more chances to win the cash prize at the end of the season against USC Upstate.
For more information on Lady Buccaneer basketball, visit www.ETSUBucs.com.