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Welcome to the 3rd Annual Ice Cream Social at Kitchen Bouquet! I look forward to this all year and can't believe the time has finally come to have y'all come into the parlor and share all your ice cream creations & posts.
I can't think of a better way to spend time with friends and family than to eat ice cream together! It's hard to not be happy and have a smile on your face when you are enjoying such a cool treat :-)
Hope you all enjoy the social as much as I know Iwill!
With so many wonderful things "Ice Cream" out there in the world its hard for me to narrow down my choices when it comes to choosing something to share for the social. This year I decided to recreate a couple of favorite store bought or Ice Cream Truck treats.
There are so many goodies now days in the freezer case!
But there are just some classics that stand the test of time
If you really want a challenge try your hand at this Frozen Treats ID Quiz at Slashfood. I failed miserably, but did get a few correct! If nothing else it will give you a few blasts from the past.
The history of ice cream treats and ice cream trucks is a little sketchy. The late 1800s saw the invention in Europe of such things as the Ice Cream Sundae & Ice Cream sodas.
There was also a European tradition of bicycle peddlers of ice cream at the turn of the 20th century and this was brought to the United States.
1904 saw the fabled introduction of the ice cream cone to America at the Worlds Fair.
In 1920 the Good Humor trucks started rolling.
1934 was the year the Eskimo Pie entered the scene.
1940 saw the opening of Dairy Queen.
And so many more things followed!
Today I am going to focus on a couple of my personal favorites - The Ice Cream Sandwich & The Nutty Buddy!
For a base for these two yummy treats, I started with an absolutely yummy Double Vanilla Ice Cream recipe.
I wanted to try and duplicate the flavor of the Dreyer's Double Vanilla I love so much and I think it came close.
Double Vanilla Ice Cream
From the Ice Cream Maker website
1 C milk
1/4 tsp salt
2/3 cup sugar
1 vanilla bean, split lengthwise
2 C cream
5 egg yolks
1 tsp vanilla extract
- Warm milk in a sauce pan.
- Mix in salt and sugar.
- Slice vanilla beans lengthwise and scrape the seeds from the beans with the tip of a sharp knife. Add the beans and the pod to the milk.
- Remove from heat, cover and allow to cool.
- Whisk the egg yolks.
- Gradually pour the milk into the egg yolks, beating constantly, then return mixture to the pan.
- Cook over medium-low heat, stirring constantly until custard thickens slightly and reaches about 80C (170F). Custard is ready when it coats the back of a spoon.
- Pour cream into a bowl. Set the bowl in a larger bowl filled with ice and set a sieve over the cream.
- Strain the custard into the cream and mix.
- Cool, stirring often.
- Add vanilla extract, mix well.
- Chill overnight, then transfer to ice cream machine.
With this ice cream I went on to make some really yummy ice cream sandwiches! Look at this 1905 Jersey Shore beach scene that has Ice Cream Sandwiches being sold for a penny a piece! You'll have to enlarge the picture by clicking on it in order to see the sign.
Ice Cream Sandwich
From Family Fun website
- Ingredients
- 1 stick margarine
- 1 cup brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup cocoa powder
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- Half-gallon carton vanilla ice cream (or homemade)
- Instructions
In a medium-sized bowl, cream the margarine and brown sugar (using margarine instead of butter and brown sugar instead of granulated sugar produces a chewy, soft cookie). Beat in the eggs, one at a time, then the vanilla extract.
In a separate bowl, stir the cocoa, flour, baking powder, and salt. Gradually add to the margarine mixture. Beat until well combined. Gather the dough into a ball and chill for at least 1 hour.
Heat the oven to 375 degrees. On a lightly floured surface, roll out the dough to 1/4-inch thick. Use a ruler and a sharp knife to cut out rectangular pieces. (I cut cookies to match the ice cream I molded in little pans)
Transfer the cookie rectangles with a spatula to an ungreased baking pan. Makes patterns with fork tines.
Bake the cookies for 8 to 10 minutes or until set. Cool on a cooling rack.
Meanwhile, cut rectangular blocks from the ice cream. To do this, peel back the half-gallon carton from the ice cream, and cut 1/2-inch-thick slabs that are roughly the dimensions of your baked cookies. Return the blocks to the freezer. (I used my homemade ice cream and patted it down in little pans that were the same size as the sandwiches I wanted.)
Once the cookies have thoroughly cooled, place one ice cream block between two cookies. Trim the sides with a knife, wrap the sandwich in foil or plastic wrap, and freeze for several hours. Repeat until you have used all the cookies and ice cream. Makes enough dough for 6 large sandwiches.
- In addition to the traditional sandwiches I couldn't help getting a little more creative.
For these sweet pink hearts I mixed some fresh strawberries with one of my new faves - Coconut Pineapple from Dreyers. Its really great and must be more like sherbet because its lower in fat than most!
Moving on to the Nutty Butty! Ahhh I have such nice memories of buying and eating Nutty Buttys while visiting my grandparents & my Auntie Gussie on my Dad's side. I can't even remember the name of the little store we would go to to buy them, but I can picture it in my head as just a tiny little place. I'm sure there were other things to chose from but Nutty Butty was my pick. Although I haven't seen them in years I found that they are still being made by the Purity company.
Here's a close up of what they look like. The one on the left is the traditional Nutty Buddy!
Here is the way it came packaged. You would pull the top off and then peel back the paper.
Per the ever handy dandy Wikipedia, the "Nutty Buddy" was originally created and produced by Seymour Ice Cream Company, which was located in the Port Norfork section of Dorchester, Mass. and named after its owner, Buddy Seymourian. Seymour Ice Cream ceased operations in the 1980s.
I followed the directions found at This Charming House blog.
Nutty Buddys
What You'll Need
Sugar Cones
Ice Cream, softened
Crushed Nuts or Sprinkles
Smuckers Magic Shell
Wax or parchment paper
What To Do
Set up your cones on an upside down egg crate or in a bowl full of rice. Shake the Magic Shell well, and pour a bit around the rim of the cone and swirl (you may need to use your finger) to create a thin coating on the inside of the cone. Then pour a generous bit into the bottom of the cone. Put them in the freezer for about 10 minutes. Wrap your cones in paper, and cut tops to about 2" above the edge of the cone. Fill them up with the soft ice cream to about an inch above the top of the cone. I used this nifty parchment/foil that Martha Stewart puts out.
Put them back in the freezer to firm up (about 1 hour). Add some Magic Shell on top of the cones & quickly add chopped nuts or sprinkles.
Put them back in the freezer for a few hours until firm. Enjoy!!!
I was pretty excited by how they came out! The taste was really close and the look was pretty dead on except I'm not sure how they get they chocolate to drip down the sides!
Can't wait to see what all of you have to share! Any ice cream related posts are welcome. Please add a link to your post mentioning the Ice Cream Social so that we can all enjoy each others posts! The Social will be going on all weekend so don't worry about being late to the party. In fact I will keep the linky open until the end of the month. Thanks for coming to this year's Social!
Please also take the time to visit A Musing Potpourri's Ice Cream Social on Sunday!
I'm also adding my link to the following this week:
Sweets for Saturday at Sweet as Sugar Cookies
Weekend Cooking at Beth Fish Reads
Fat Camp Friday at Mangoes and Chutney
Sunday Scoop at I [heart} Naptimes
This Week's Cravings at Moms Crazy Cooking


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If I request a copy of a book and don't receive a confirmation, does that mean I won't be getting it?
I ask because if I'm sure that there won't be a copy in the mail soon, I will buy a copy to read so that I can participate in the discussion.
Thank you.

subset: commoncrawl


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So this one is a request from Quawsome, so here is it; how to draw Breloom! Breloom is number 286 in the 4th generation pokedex, and is the evolution of shroomish. Breloom is a grass and fight type pokemon,
DragoArt members upload artwork and drawing tutorials! They are also allowed to leave comments on tutorials, profiles, etc. Many more features, as well; it's way better than just being a boring guest! Register Now!


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U.S. Women Rally Past Puerto Rico 3-2
Bill Kauffman, USA Volleyball Senior Manager of Communications, Phone: 719-228-6800, Email: firstname.lastname@example.com
USAV Facebook * @USA_Volleyball
Unofficial DataVolley Stats * Official NORCECA Stats
COLORADO SPRINGS, Colo. (June 11, 2013) – The U.S. Women's National Volleyball Team rallied from two sets down to defeat Puerto Rico 28-30, 23-25, 25-14, 25-17, 15-13 on Tuesday during Pool A of the Pan American Cup in Callao, Peru.
Team USA (2-0) concludes Pool A versus Argentina (2-0) on Wednesday at 6 p.m. PT. Earlier today, Argentina defeated Trinidad & Tobago 25-23, 25-18, 25-11 to set up tomorrow's battle of the two undefeated teams of Pool A. Argentina leads the pool with 10 points, while the U.S. has eight points. The top two teams of the three Pan Am Cup pool winners advance directly to the semifinals on Saturday.
The U.S. committed nine errors in the opening set and saved three set points when down 24-21 to take two set point chances of its own only to fall 30-28 as Puerto Rico scored three unanswered to end the frame on its sixth set point opportunity. The U.S. rallied from a 16-12 deficit in the second set to tie at 16-all, but Puerto Rico pushed to a 20-17 lead en route to winning 25-23.
The third set was a roller coaster with the Puerto Rico scoring the first three points, followed by a 6-0 run by the U.S. After Puerto Rico knotted the score at 12-all, Team USA rolled 10 unanswered points in winning 25-14. The U.S. used a key 4-0 run to take a 19-14 lead in the fourth set as they pushed on to a 25-17 victory sending the match to a tiebreaker. In the fifth set, Puerto Rico came back from a 3-0 deficit to take an 11-10 advantage, but the U.S. scored four of the final five points to win 15-13.
"Puerto Rico played very good volleyball and forced us to play as hard, the hardest we have had to play in 2013," U.S. Women's National Volleyball Team Head Coach Karch Kiraly (San Clemente, Calif.) said. "Our team did a nice job, staying calm and fighting hard."
U.S. opposite Nicole Fawcett (Zanesfield, Ohio) led all scorers with 30 points coming off 25 kills on 60 attacks, three aces and two blocks. She scored six points alone in the deciding fifth set. Megan Hodge (Durham, N.C.) added 16 kills on 36 aattacks and one block for 17 points in the victory. Kristin Richards Hildebrand (Orem, Utah) charted eight kills and a match-high six blocks for 14 points. Lauren Gibbemeyer (St. Paul, Minn.) pocketed 11 kills on 24 swings and three blocks for 14 points.
Rachael Adams (Cincinnati, Ohio) collected three kills on six attacks and two blocks for five points, while Lauren Paolini (Ann Arbor, Mich.) produced three blocks and an ace for four points. Alisha Glass (Leland, Mich.) added three points with two blocks and a kill coming off the bench. Cassidy Lichtman (Poway, Calif.) rounded out the scoring with a key ace in the fifth set as a reserve.
Kayla Banwarth (Dubuque, Iowa) provided the Americans with team-highs of 18 digs and 14 excellent receptions on 25 attempts. Glass was credited with 38 running sets on 91 set attempts in four sets, while Jenna Hagglund (West Chester, Ohio) added 14 running sets on 38 chances. Fawcett charted 15 digs and Richards Hildebrand added 10 digs.
The U.S. started Hodge and Richards Hildebrand at outside hitter, Gibbemeyer and Adams at middle blocker, Fawcett at opposite and Hagglund at setter. Banwarth is the designated Team USA libero for the tournament. Glass started the final four sets in place of Hagglund, who was a sub in the final two sets. Paolini started the final three sets in Adam's spot.
Team USA converted 40.4 percent of its attacks into points with a .298 hitting efficiency (65-17-161). Meanwhile, Puerto Rico converted just 36.2 percent of its attacks for kills with a .198 hitting efficiency (64-29-177). The U.S. out-blocked Puerto Rico 19-9 and held slim margins in kills (65-64) and aces (4-3), along with a 64-53 margin in digs. Team USA committed 23 errors in the match, but only 14 after the first set. Meanwhile, the U.S. benefited from 28 errors by Puerto Rico.
Puerto Rico was led by Karina Ocasio with 25 points, while Yarimar Rosa added 18 points and Daly Santana contributed 15 points in the loss.
In Pool B at Iquitos, Peru, Canada (1-1) edged host Peru (1-1) 25-19, 22-25, 25-20, 20-25, 15-11 and Cuba (2-0) swept Costa Rica (0-2) 25-20, 25-14, 25-17. In Pool C at Huacho, Dominican Republic (2-0) blanked Colombia (0-2) 25-19, 25-14, 25-21, while Brazil (1-1) rallied past Mexico (1-1) 23-25, 25-16, 25-21, 25-15.
The Pan American Cup, now in its 12th year, consists of 12 teams from NORCECA (North American, Central America and Caribbean Confederation) and CSV (South America Federation). The tournament serves as a qualification tournament into the 2014 FIVB World Grand Prix. The top four teams from NORCECA and the top placing team from CSV other than Brazil will earn tickets to next year's World Grand Prix.
After the U.S. scored the first point of the opening set on a Hodge kill, Puerto Rico recorded the next four points with three coming on U.S. errors. USA bounced back to take an 8-7 lead at the first technical timeout as Fawcett poured in three kills. Puerto Rico scored the first two points after the break to assume a 9-8 advantage, then stretched the advantage to 14-11 with three unanswered points. The U.S. closed to 15-14 with a Puerto Rico error and Hildebrand Richards kill. Puerto Rico returned to a three-point cushion at 18-15 with two straight points, only to have Gibbemeyer notch consecutive kills to narrow the gap down to a single point at 18-17. Puerto Rico moved back in front by three at 20-17 following a Daly Santana ace. Back-to-back kills from Richards Hildebrand and Hodge closed the deficit to 20-19. The U.S. tied the set at 21-all with a Gibbemeyer kill and Adams block. Puerto Rico answered with three consecutive points to reach set point at 24-21. The U.S. saved two set points with kills from Fawcett and Hagglund to narrow the gap to 24-23. Hodge then knotted the score at 24-all with her sixth kill. Adams put up her second block of the set to give the Americans a 25-24 advantage. Puerto Rico saved its first set point against it with back-to-back points for a 26-25 lead. Fawcett and Richards Hildebrand tallied consecutive kills to reverse the lead to the U.S. at 28-27, but Puerto Rico quickly shifted the momentum with three straight points to win 30-28. Fawcett and Hodge each scored seven points for the U.S. in the set.
Puerto Rico gained the first two-point cushion of the second set at 5-3 and went into the first technical timeout leading 8-5. Gibbemeyer came out of the break with a kill and block to cut the gap to 8-7. Puerto Rico answered with two back-to-back points of its own at 10-7. Hodge and Richards Hildebrand placed back-to-back kills on the ledger to narrow the gap to 12-11, but Puerto scored four of the next five points to take a 16-12 lead into the second technical timeout. Team USA reeled off the next four points out of the break to tie the set at 16-all with a Fawcett kill, two Puerto Rico attack errors and a Fawcett ace. Puerto Rico returned to a three-point cushion at 20-17 with three straight points leading to a USA timeout. The U.S. closed to 22-21. After Puerto Rico reached three set points at 24-21, the U.S. saved two set points with winners from Adams and Hildebrand before Puerto Rico ended the set 25-23.
Puerto Rico scored the first three points of the third set, but the U.S. came back with a Richards Hildebrand kill, Puerto Rico error and Gibbemeyer block to knot the score at 3-all. Fawcett and Richards Hildebrand scored back-to-back blocks followed by a Fawcett kill to send the score to 6-3 on six unanswered points. Puerto Rico came back with two straight points to close to 6-5. The U.S. pushed back to a 9-5 lead capped by a Richards Hildebrand block. Puerto Rico leveled the score at 11-11 with a 5-1 run. Team USA regained a five-point edge at 17-12 with kills from Fawcett, Paolini and Richards Hildebrand around a Puerto Rico error. Richards Hildebrand and Fawcett added kills to put the run at 19-12. The run capped at 10 at 22-12 with a Paolini block. Team USA ended the set at 25-14 with Richards Hildebrand's fourth block and seventh point of the set.
Puerto Rico produced a 4-1 scoring run to establish a 7-4 lead in the fourth set. The U.S. scored three straight out of the first technical timeout with two kills from Hodge and a Puerto Rico error to knot the score at 8-all. Paolini added a block to reverse the lead to the U.S. at 9-8 to cap the 4-0 run. The U.S. increased its lead to 11-9 with points from Fawcett and Richards Hildebrand, then pushed the gap to 14-10 with a Richards Hildebrand kill followed by consecutive Puerto Rico errors. Puerto Rico cut the gap to a single point at 15-14 with three straight points. The Americans answered with a Gibbemeyer kill, Glass block, Hodge block and Puerto Rico error to gain a five-point edge at 19-14 edge. Hodge and Fawcett tallied back-to-back kills to extend the American lead to 22-16. Hodge followed a Puerto Rico error with a kill to give U.S. set points at 24-17. Paolini ended the set with a block for a 25-17 victory.
Glass and Fawcett scored the first two points of the fifth set and Puerto Rico followed with an error to put the Americans in front 3-0. However, the U.S. committed back-to-back error to narrow its lead to 3-2. Fawcett pocketed back-to-back kills to yield a 5-2 American advantage, but Puerto Rico scored the next two point to close to 5-4. Puerto Rico tied the set at 8-8 after the teams traded several points. After a Fawcett kill, Lichtman served an ace to put the U.S. in front 10-8. However, Puerto Rico answered with its own 3-0 run to take an 11-10 advantage. The U.S. reversed the lead with a Gibbemeyer kill and ace by Fawcett at 13-12. Hodge ended the match with a kill at 15-13 on the Americans' first match-point opportunity.
2013 U.S. Women's National Volleyball Team Roster for Pan American Cup
# - Name (Position, Height, Hometown, College)
1 – Alisha Glass (S, 6-0, Leland, Mich., Penn State)
7 – Cassidy Lichtman (OH, 6-1, Poway, Calif., Stanford)
8 – Lauren Gibbemeyer (MB, 6-2, St. Paul, Minn., Minnesota)
11 – Megan Hodge (OH, 6-3, Durham, N.C., Penn State)
12 – Kayla Banwarth (L, 5-10, Dubuque, Iowa, Nebraska)
14 – Nicole Fawcett (Opp, 6-4, Zanesfield, Ohio, Penn State)
16 – Kim Hill (OH, 6-4, Portland, Ore., Pepperdine)
17 – Lauren Paolini (MB, 6-4, Ann Arbor, Mich., Texas)
20 – Jenna Hagglund (S, 5-10, West Chester, Ohio, Washington)
22 – Rachael Adams (MB, 6-2, Cincinnati, Ohio, Texas)
24 – Kristin Hildebrand (OH, 6-1, Orem, Utah, Stanford)
25 – Kelly Murphy (Opp, 6-2, Wilmington, Ill., Florida)
Head Coach: Karch Kiraly
Assistant Coaches: Reed Sunahara, Tom Black
Technical Coordinator: Joe Trinsey
Physiotherapist: Jill Wosmek
Team Manager: Rob Browning
2013 Pan American Cup Schedule
Pool Play (Times Listed as Pacific Time)
June 10: Argentina def. Puerto Rico 25-23, 25-21, 25-15 (at Callao – Pool A)
June 10: United States def. Trinidad & Tobago 25-13, 25-12, 25-13 (at Callao – Pool A)
June 10: Peru def. Costa Rica 25-19, 25-18, 25-16(at Iquitos – Pool B)
June 10: Cuba vs. Canada 21-25, 20-25, 25-21, 25-20, 15-13 (at Iquitos – Pool B)
June 10: Mexico def. Colombia 25-18, 25-23, 25-16 (at Huacho – Pool C)
June 10: Dominican Republic def. Brazil 21-25, 25-20, 25-21, 35-33 (at Huacho – Pool C)
June 11: Argentina def. Trinidad & Tobago 25-23, 25-18, 25-11 (at Callao – Pool A)
June 11: United States def. Puerto Rico 28-30, 23-25, 25-14, 25-17, 15-13 (at Callao – Pool A)
June 11: Canada def. Peru 25-19, 22-25, 25-20, 20-25, 15-11 (at Iquitos – Pool B)
June 11: Cuba def. Costa Rica 25-20, 25-14, 25-17 (at Iquitos – Pool B)
June 11: Dominican Republic def. Colombia 25-19, 25-14, 25-21 (at Huacho –Pool C)
June 11: Brazil def. Mexico 23-25, 25-16, 25-21, 25-15 (at Huacho – Pool C)
June 12: Puerto Rico vs. Trinidad & Tobago, 4 p.m. (at Callao – Pool A)
June 12: United States vs. Argentina, 6 p.m. (at Callao – Pool A)
June 12: Peru vs. Cuba, 5 p.m. (at Iquitos – Pool B)
June 12: Canada vs. Costa Rica, 7 p.m. (at Iquitos – Pool B)
June 12: Dominican Republic vs. Mexico, 4 p.m. (at Huacho – Pool C)
June 12: Brazil vs. Colombia, 6 p.m. (at Huacho – Pool C)
Classification Rounds
June 14: 3rd A/B/C (1) vs. 4th A/B/C (1 or 3), 4 p.m. (at Callao – 7-10 Classification, Match 19)
June 14: 3rd A/B/C (2) vs. 3rd A/B/C (3 or 4), 4 p.m. (at Lima – 7-10 Classification, Match 20)
June 14: 2nd A/B/C (1) vs. 3rd A/B/C (2 or 3), 6 p.m. (at Callao – Quarterfinals, Match 21)
June 14: 1st A/B/C (3) vs. 2nd A/B/C (2 or 3), 6 p.m. (at Lima – Quarterfinals, Match 22)
June 15: 4th A/B/C (3) vs. Loser Match 19 or 20, 2 p.m. (at Callao – 9-12 Classification, Match 23)
June 15: 4th A/B/C (2) vs. Loser Match 19 or 20, 2 p.m. (at Lima – 9-12 Classification, Match 24)
June 15: Winner Match 19 vs. Loser Match 21 or 22, 4 p.m. (at Callao – 5-8 Classification, Match 25)
June 15: Winner Match 20 vs. Loser Match 21 or 22, 6 p.m. (at Callao – 5-8 Classification, Match 26)
June 15: 1st A/B/C (2) vs. Winner Match 21 or 22, 4 p.m. (at Lima – Semifinals, Match 27)
June 15: 1st A/B/C (1) vs. Winner Match 21 or 22, 6 p.m. (at Lima – Semifinals, Match 28)
June 16: Loser Match 23 vs. Loser Match 24, 10 a.m. (at Callao – 11th/12th Place, Match 29)
June 16: Winner Match 23 vs. Winner Match 24, noon (at Callao – 9th/10th Place, Match 30)
June 16: Loser Match 25 vs. Loser Match 26, 2 p.m. (at Callao – 7th/8th Place, Match 31)
June 16: Winner Match 25 vs. Winner Match 26, 2 p.m. (at Lima, 5th/6th Place, Match 32)
June 16: Loser Match 27 vs. Loser Match 28, 4 p.m. (at Lima, 3rd/4th Place, Match 33)
June 16: Winner Match 27 vs. Winner Match 28, 6 p.m. (at Lima, 1st/2nd Place, Match 34)


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I purchased Decibel today, what a great app!!
I am using RME HDSPE AIO on my desktop machine, external clocked by Lavry AD.
My question: In hog mode, what RME clock setting (Master or External (Lavry)) do you recommend?
Thanks a lot!
Decibel and RME HDSPE AIO Clocking
Discuss Decibel, a high quality audio player.
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Checking In On… the Atlantic Sun ConferencePosted by Brian Goodman on November 18th, 2011
Will Rothschild is the RTC correspondent for the Atlantic Sun and the Southern Conferences. You can also find his musings online at www.hoopsismymethadone.com or on Twitter @warothschild.
Reader's Take
The Week That Was
- KSU Suspends Cummings: In a move that sent shock waves through the league, rookie head coach Lewis Preston announced Tuesday that he had indefinitely suspended Markeith Cummings for "conduct detrimental to the team." The 6'7" Cummings led the A-Sun in scoring last season and was named the league's preseason POY. Preston would not provide specific details in our interview with him the day after the announcement, but suspending Cummings is a clear sign that Preston has a long-term vision for building his program that he will not allow to be held hostage by any player – no matter how talented. For more on this, check out our Q&A with Preston at the end of this post.
- Respectable Showings, But No Signature Wins: While a number of teams acquitted themselves well in matchups with teams from higher-RPI conferences over the season's first week, a headline-grabbing upset eluded the A-Sun. Obviously, the closest was Belmont's 77-76 loss to No. 6 Duke in Cameron Indoor Stadium. The Bruins nearly overcame a 16-point second-half deficit, but Andre Dawkins' cold-blooded three-pointer with 16 seconds remaining sealed it. On the same night, Florida Gulf Coast and first-year coach Andy Enfield dropped a one-point decision at TCU, East Tennessee State led for much of the first half before cold shooting (29 percent) doomed them in an 11-point loss at Virginia Tech, and Jacksonville overcame a big early deficit to get back in the game and play Florida State to a standstill over the final 30 minutes in a 12-point defeat.
- Stetson's Newcomers Make Statement: When Casey Alexander was hired last spring at Stetson, league observers predicted the longtime Belmont assistant would quickly energize the long-floundering program. So far, so good: Alexander got the Hatters off to a 2-0 start with solid wins over Bethune-Cookman and Florida A&M. (The "That-Can't-Be-Right" nugget of the week: The 2-0 start was the first for Stetson since 19-friggin'-52. Right after Dwight Eisenhower was elected president. Seriously.) Stetson is benefitting from more than just a new face on the bench. Adam Pegg, a 6'9" transfer from Delaware, was named A-Sun Newcomer of the Week after averaging 14.5 points in the two victories.
Quote of the Week: "When your team can come into Cameron Indoor Stadium and make that kind of a comeback… and almost win the game, then as I just told (the players), we're no worse a team because we lost by one than we would have been had we won. We'd have been a lot happier if we had won by won, but the team's the same. The two points are nothing." –Belmont coach Rick Byrd


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2010 Conference Highlights
- Bill McDonough's "Deep Dive"
- Innovation Pipeline 3.0
- Green MBA Bootcamp
- Opening Night Party
- Edible Show Garden
- Self Sustaining Show Home
Bill McDonough's "Deep Dive"
Stories, visions, designs, and chemistry. Cradle-to-Cradle author and urban design visionary Bill McDonough does an unprecedented 3-hour deep dive in the tradition of Buckminster Fuller. From the molecules that make up the products we use, and some of the most revolutionary green buildings on the planet, to the first experiments in creating eco-cities for the future, Bill McDonough has been at the forefront of designing a world that works for "all children of all species for all time." In this unique session we hear Bill's stories, and his visions; how he thinks and what he's working on. With plenty of time to go deep, and ask lots of questions!
Innovation Pipeline 3.0
In its third consecutive year, the West Coast Green Innovation Pipeline is back! We have scoured the ethers to curate an incredible "Exploratorium-like" exhibit with smart products that are sure to stretch your imagination. These cutting-edge, progressive solutions give a glimpse of an abundant, efficient future! All these brilliant technologies and products are in early stages of development so come witness the innovation before it hits the market!
Green MBA Bootcamp
Concentrated, skill-based business sessions coupled with personal attention from California's best consultants. Take your concept or existing enterprise to the next level with assistance from the Clean Tech Open and the Keiretsu Forum. This is a tangible way that you can create and further your important ventures.
Opening Night Party
Meet our gregarious speaker faculty while sipping a green martini or organic lager! Digest the abundance of the day with your heroes, colleagues and an exquisite direct view of the Golden Gate Bridge from the Tradeshow Floor. All registrants are invited and encouraged to join this celebration.
Edible Show Garden
We are pleased to welcome back Josiah Cain, acclaimed Landscape Architect and Visionary, and his team to once again work with community organizations to create a mind-expanding display that is as functional as it is beautiful. At West Coast Green 2009 a garden was suspended over the bay from a bamboo structure, connecting the two piers of Fort Mason Center. Not only was this garden stunningly beautiful, it also treated stormwater runoff before it hit the bay. This year, Master Josiah will put his mind to edibles.
Self Sustaining Show Home
Engage with other like-minds inside a self-sustaining housing structure on-site at West Coast Green. This net-zero energy show home is designed to explore the opportunities that our current and future green technology holds; from solar power heating units to recycled graywater systems, immerse yourself in the possibility of taking your own home off the grid. Step into the show home at West Coast Green 2010 to learn how!


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Missing Miami teen Carolina "Caro" Macias has been found safe hiding at a friend's house, after she went missing Thursday night following an argument with her mother about SAT scores, police said Friday.
The 17-year-old had last been seen Thursday night near Soul Purpose, a dance studio she volunteers at near The Falls shopping center in southwest Miami-Dade, family and friends said.
After arguing with her mother on the phone, Caro had hid her phone in clothes, left it in the studio and walked out, police said.
Police treated her disappearance as a runaway case and didn't believe foul play was involved.
The girl's mother told NBC 6 that her daughter was also seen at a Publix grocery store with another girl before she went missing.
Police said Caro was captured on surveillance video at Publix renting a DVD from RedBox with the other girl, whom they're trying to identify.
Twitter hashtags #helpfindcaro, #prayforcaro and #findcaromacias were being used to spread the word about Macias, who attends Westminster Christian School. Sen. Marco Rubio even tweeted about the incident Friday morning.
Carolina Macias of Miami has been missing since last night. Please #helpfindcaro pic.twitter.com/kYETIFyvDx — Marco Rubio (@marcorubio) June 27, 2014
Check back with NBC 6 South Florida and NBC6.com for updates.


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Find Our Latest Video Reviews on YouTube!
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Wednesday November 14, 2007 1:16 pm
New Device Stops Car in its Tracks
Posted by Sheila Franklin Categories: Design, Misc. Tech, Transportation
If you saw the movie "2 Fast 2 Furious," you will probably recognize the electromagnetic system that can stop vehicles. Researchers at Eureka Aerospace are creating a device that is about 7 x 3 feet and weighs 200 lbs. Attached to a car or aircraft carrier, it sends out pulsing microwave radiation to disable the microprocessors that keep the car engine going. Chief Exec James Tatoian says that the system may be available for security purposes within 18 months. That gives us less than two years to beat out those speed traps or buy a car made before 1972, which was when electronic control modules were first placed in them.
Read More | ABC
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UK peerage for sale on eBay
Enter the House of Lords for £1.5m
In light of the Lord Chancellor's recent announcement that all loans to the Labour Party will soon have to be declared and will be capped at £500k, this may be your last chance to gain that well-deserved peerage by the back door and with no questions asked: a seat in the House of Lords for a modest £1.5m.
Here's the accompanying blurb:
Not getting enough sleep?
Feel you're being unfairly passed over by the government for all that money you've given to their party?
Feel you're not quite snooty enough yet?
Own a chain of corner shops and want your own coat of arms?
You too can now purchase a peerage and become a lifetime member of the House of Lords - The most exclusive private members club in the land.
It's not a purchase, it's an investment!
Watch as business is put your way by your fellow members in true masonic style... Steel Magnates and Supermarket owners should not miss out on this perfect oppurtunity.
So place a bid to become a parliamentarian, without the need for those pesky elections - YOU'LL EVEN GET EXPENSES!
These people are a barrel of fun, we even quoted my mate Archer as saying "go for it, it'd be a crime not to"
You'll laugh, you'll cry, you'll want your money back.
Nicely done. Corner shop owners note you have just four days left to avail yourself of this once-in-a-lifetime offer. Get to it. ®
Since we were fully aware eBay would pull this auction within a couple of minutes of us running the story, we rang Tony Blair's office beforehand to offer him our famous "eBay auction killing service". Unsurprisingly, given the stick he's taking over cash for coronets at the moment, he jumped at the chance. We declined payment, however. Suffice it to say, I should now be addressed as "Lord Haines of Hammersmith Broadway".
Thanks to Tim Maidment for the tip-off.
Sponsored: Detecting cyber attacks as a small to medium business


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Founded in 2001, Artificial Studios is a developer of next-generation technology and videos games. We have a strong background in technology development, with our widely acclaimed but quickly-acquired Reality Engine, as well as the Reality Engine powered NVIDIA PhysX title CellFactor, and the UnrealEngine3 powered Monster Madness: Battle for Suburbia (PC, Xbox 360).
We offer a wide range of consulting and game development services. We have expertise in Unity, UnrealEngine3, UnrealEngine4, as well as custom engine development and Console/PC/mobile development.
If you would like to know more, please contact us via the address on our Contact Page.


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The asparagus soup prepared by Montreal chef and cooking professor Igor Brotto looked — and tasted — like essence of spring: earthy and fresh and green; a quinoa salad tossed together by colleague Olivier Guiriec with green peas and corn kernels, little florets of broccoli and cauliflower, fragrant flat-leaf parsley and a bracing dressing of olive oil and just-squeezed lemon juice was bright, crisp and deeply satisfying.
Both are part of a collection of 275 equally delightful recipes in the just-published Vegetarian Kitchen Table Cookbook (Robert Rose, $27.95) by the two, professors at l'Institut de tourisme et d'hôtellerie du Quebec. It's the English translation of Le grand livre de la cuisine végétarienne, commissioned by Les Editions de l'Homme and published in 2010, and one in a spate of new books in an increasingly popular category: vegetarian cookbooks aimed at people who have not necessarily embraced the lifestyle full time but know that, for philosophical or environmental or other reasons, they want less meat in their diets. In the past few weeks alone, half a dozen such books have hit my desk.
"The marketplace for the broad category of vegetarian books is expanding dramatically," observed Bob Dees, president of Robert Rose, Canadian publishers of health books and cookbooks. The interest extends to sub-categories, he said, with vegan cooking as popular as vegetarian cooking was five years ago.
"Vegetarian cooking is no longer considered with contempt as the domain of a few health fanatics," as Brother Victor-Antoine d'Avila-Latourrette observes in Les bons petites plats du monastère (Les Editions de l'Homme), the French translation of his 2010 book, The Pure Joy of Monastery Cooking.
"Our dietary habits have evolved so much in recent years that lots of people today observe a diet that is meatfree or nearly meat-free without considering themselves strict vegetarians."
Some cut back on meat for philosophical or religious reasons, he writes, while others are thinking of their health or their wallets. The global village we call home exposes us to culinary traditions from around the world, many of them vegetarian.
Although strict vegetarians exclude all animal products, including cheese, milk, eggs and honey, and eat only plant foods, Brother Victor-Antoine uses the word vegetarian in its broadest sense — to denote the several types of vegetarians and, as he calls them, semi-vegetarians: some vegetarian diets incorporate eggs and cheese, like the diet in the majority of monasteries. Some people eat fish and chicken, but no red meat; others even eat red meat occasionally.
Opponents say there's no such thing as mostly vegetarian — in the same way as you can't be mostly pregnant.
But does how people identify themselves really matter? New York Times writer Mark Bittman calls himself a "less-meatatarian" — someone who eats 70 per cent less meat than he used to. And Nettie Cornish and Pat Crocker maintain in Everyday Flexitarian: Recipes for Vegetarians & Meat Lovers Alike (Whitecap Books, 2011, $29.95) that flexitarians, who maintain a mainly vegetarian diet but do on occasion eat meat, make up 30 to 40 per cent of the North American population — and their numbers are growing.
Recipes in this latest crop of books make judicious use of vegetables, legumes and grains. Some include sections featuring meatless versions of such popular dishes as chili and burgers. Tofu, which still elicits eye-rolling from some quarters, makes an appearance but is hardly a mainstay.
The goal of Brotto and Guiriec's cookbook "is to initiate people into the idea of vegetarianism as part of their lives — not to pressure them, and not to tell them that it has to be full time," said Guiriec.
Neither he nor Brotto, his colleague and fellow professor at l'Institut de tourisme et d'hôtellerie du Quebec, is vegetarian — and, indeed, save for Brother Victor-Antoine, nor are the authors of any of the new vegetarian books I perused.
"We are conscious, though, of eating less meat and that's what we teach: eat more legumes and vegetables and cut back on meat," Brotto said. "I like meat — but I don't have to eat it every day."
Indeed, meat is not necessary for health, as Laurie David observes in The Family Dinner (Grand Central Life & Style, 2010): the protein found in meat is present in other foods, including cheese, beans, edamame, peas, tofu, nuts, lentils and quinoa.
Brotto wondered: "It seems that it is always protein that is front and centre in a meal. Why can't vegetables be elevated to that status? There is such noblesse to vegetables when they are in season: their colour, their fragrance."
And they're not just nice to look at: vegetables are good for us, too, Guiriec added. And they taste good.
In response to those who maintain that vegetarian fare is earnest and bland, he and Brotto pointed out that lots of Indian cooking, for instance, is vegetarian. And you wouldn't call it bland or earnest. Ditto for Chinese cooking and lots of European cooking: Pissaladiere. Gazpacho. Eggplant parmigiana. Vegetarian, all of them — and none of them tasteless.
From their fine, well-conceived book, illustrated with terrific colour photos by ITHQ photographer Pierre Beauchemin and filled with easy-to-follow recipes yielding excellent results, and the other new cookbooks I studied, it's clear that the authors have set the bar high: to equip readers with a can-do mindset and with skills and techniques needed to create appealing and satisfying vegetarian meals.
"What we want to do with this book is to get people to learn how to manage," said Guiriec.
One of the things they want to get across to readers is that vegetarian cooking is flexible: you can make the quinoa salad in their book even if you don't have the cauliflower and broccoli suggested in the recipe. Simply substitute other vegetables. Use fresh coriander instead of the parsley, if you like.
Look at vegetarian cooking as a kind of story, Brotto suggested: go shopping, with a view to finding produce that appeals to you. Then figure out what to do with it once you have it home by checking out their cookbook's index for recipes or simply for inspiration. Leave the cookbook out on the kitchen counter.
Dees of Robert Rose, reflecting on the increased interest in vegetarian cooking, observed: "I think, fundamentally, consumers feel more in control with sources of fruits and vegetables."
No food is entirely protected from the risk of contamination, he said, but the risks with meat, fish and poultry are higher — even with the safest processing.
Many meat eaters are increasingly mindful of where and how the animals providing that meat are raised. Nearly all the meat bought from supermarkets or eaten in restaurants comes from factory farms, David writes in The Family Dinner, "where animals are raised in miserable and unsanitary conditions, and fed foods their bodies are not naturally suited to digest."
Factory farming relies heavily on chemical fertilizers, pesticides, herbicides and antibiotics. Fully 70 per cent of the world's farmland is involved in livestock production, David writes. "The carbon footprint of a hamburger is enormous because you have to include all the fuels that went into producing the fertilizer and pumping the irrigation water to grow the corn that fed the cow, as well as the greenhouse gas emissions that result from converting forestland to grazing land and from processing and transporting that burger."
Eating red meat is associated with a sharply increased risk of death from cancer and heart disease — and the more of it you eat, the greater the risk, according to a new study based on data from two studies involving more than 121,000 people. Previous studies have linked red meat consumption and mortality but the new results, published this month in Archives of Internal Medicine, show the link to be surprisingly strong, according to the New York Times.
The converse is also true — that a diet incorporating more vegetables, fruits and fibre and less saturated fat may protect against certain forms of cancer as well as diabetes and heart disease. That's according to 150 plats végé savoureux (Les Editions Transcontinental), a new vegetarian cookbook from Coup de Pouce, the French-language counterpart to Canadian Living magazine. And vegetarians generally consume less cholesterol and saturated fat than regular meateaters, as well as more fibre, vitamins and anti-oxidants.
For years, Pam Anderson was reluctant to even consider going vegetarian. "Not me," she'd say. "I love my food my way. In time, though she "started to feel like the smoker who continued the habit long after everyone else had quit," she writes in Cook Without a Book: Meatless Meals (Rodale, 2011). "It was time to stop talking like I cared about the treatment of animals on factory farms and all the ramifications of that system and start eating like it."
Full-time vegetarianism was "a way of life I didn't think I could sustain," she said, so she decided to go meatless two days a week — Mondays and Wednesdays — and to buy only meat products raised responsibly and sustainably for the other days. "Better for me, better for the earth."
On a broader scale, the Meatless Monday movement (meatlessmonday. com), launched in 2003, has spread to nearly two dozen countries. Paul, Stella and Mary McCartney launched the Meat Free Monday campaign in the United Kingdom in 2009; this month the Meat Free Monday Cookbook (Kyle Books, $29.95), featuring contributions from the McCartney clan as well as celebrity supporters, was published in the United States.
Much as Anderson loves recipes, she believes they can be a hindrance in everyday cooking. "To be a part-or full-time vegetarian for good, you've got to find a way to integrate the new way into your old life."
A lifestyle adjustment is required, she says, along with an abiding belief that you're doing the right thing. That — and a decently stocked pantry, fridge and freezer. You don't want to run out of canned beans or tomatoes, quick-cooking grains, olive oil, vinegar, garlic and onions, for instance: most good cooking starts with these staples anyway, Anderson writes. And you'll want to keep on hand larger stocks of such ingredients as vegetables, eggs and cheese.
The more self-assured and confident people grow around vegetarian cuisine, the more willing they become to try things and, in turn, to discover flavours, textures, aromas and colours, says Brother Victor-Antoine, the author of several vegetarian cookbooks and a resident monk at Our Lady of the Resurrection Monastery near Millbrook, N.Y., where he is cook and gardener, tending the two gardens and greenhouse providing produce and herbs for the monastery.
He wrote his first cookbook, From a Monastery Kitchen, in 1976 to help raise funds to buy property for his order. The original edition was reprinted 14 times and followed by a revised edition 20 years later. The book has been translated into several languages and sold more than a million copies.
Brother Victor-Antoine's current book, Les bons plats du monastère, is replete with lovely and uncomplicated recipes for dishes ranging from crepes and frittatas to stuffed vegetables and pasta dishes as well as sauces — and the most beautiful photos. For him, the recipes show the infinite possibilities open to those who embrace vegetarian cooking, with the possibilities it offers for flavourful and healthful eating, for the opportunity to taste, as he puts it, "the pleasures of the table."
Some titles of potential interest to vegetarians, occasional vegetarians and would-be vegetarians
These recipes are from The Vegetarian Kitchen Table Cookbook, by Igor Brotto and Olivier Guiriec (Robert Rose, 2012, $27.95).
Cold Green Asparagus Soup
Serves 4
Use only the tender green parts of the asparagus stems for this soup. Save the tips for another recipe. Or if you prefer, garnish the soup with asparagus tips cooked in boiling salted water. The soup can also be served hot, although its stunning green colour will fade. When chef Igor Brotto prepared the dish for us, he transferred the pot of cooked asparagus stalks directly to a large container of ice to stop the cooking — and preserve the vegetable's colour.
2 to 3 tablespoons butter
3/4 cup very finely chopped onion
1 pound green asparagus stalks, thinly sliced
11/2 cups cold water
1/2 cup heavy or whipping
(35 per cent) cream, added to soup or else whipped for garnish
In a pot, melt butter over medium heat. Add onion and cook, stirring, until softened but not browned, about 5 minutes. Add asparagus and cook, stirring, until liquid is released, about 5 minutes. Add water, increase heat to medium-high and bring to a gentle boil. Reduce heat and simmer just until asparagus is tender, about 10 minutes.
In batches as necessary, transfer to blender — or else use hand-held immersion blender in the pot and puree until smooth, adding cream, if desired. Transfer to a bowl and season with salt to taste. Cover and refrigerate until chilled, about six hours. Adjust seasoning. Ladle into chilled bowls. Whip cream and garnish soup, if desired, and/or garnish with an asparagus tip.
Quinoa Salad
Serves 4
Both white and red quinoa are widely available in well-stocked grocery stores as well as health food and bulk stores. Using both colours adds a nice look — cook the two together in the same pot, suggests co-author Olivier Guiriec — and texture, since the red is slightly crunchier than the white.
But if you have just one colour or want to use just the one, it's fine.
The recipe calls for a quick vegetable stock in which to cook the quinoa. It's worth it, although it does call on you to have saved onion trimmings as well as mushroom trimmings but, if you're feeling lazy or pressed, use hot water instead.
The recipe calls for freshly squeezed lime juice but Guiriec used freshly squeezed lemon juice when he prepared the salad for us because he had no limes — and I loved the bright, fresh taste. I replicated the dish at home and chose to use lemon.
Vegetable stock
2 tablespoons olive oil
1/2 cup onion trimmings
1/2 cup chopped carrot
1/4 cup chopped celery
1/4 cup mushroom trimmings
2 cloves garlic
10 cups water
6 sprigs fresh parsley
1 sprig fresh thyme
Quinoa salad
1 tablespoon olive oil
3/4 cup finely chopped onion
1 cup white quinoa
1/2 cup red quinoa
3 star anise
Salt and freshly ground pepper, to taste
2 ears corn
1 cup small green peas, cooked and cooled
1 cup small cauliflower florets, cooked and cooled
1 cup small broccoli florets, cooked and cooled
2 tablespoons chopped fresh Italian flat-leaf parsley
1 bird's-eye chili pepper, finely chopped
1/2 cup olive oil
3 tablespoons freshly squeezed lime juice — or lemon juice
To make the stock: In a large pot, heat the olive oil over medium heat. Stir in onion trimmings, carrot, celery, mushroom trimmings and garlic. Reduce heat to low, cover and sweat vegetables until slightly softened, about 5 minutes. Add water, parsley and thyme and bring to a gentle boil over high heat. Reduce heat and simmer gently until stock is flavourful, about an hour. Strain into a clean pot, discarding vegetables. Keep stock hot.
To prepare the quinoa and salad: in a large pot, heat 1 tablespoon of olive oil over medium heat. Stir in onion. reduce heat to low, cover and sweat onions until softened, about 5 minutes. Add white and red quinoa, star anise, and salt and pepper to taste. Blend well and add enough hot vegetable stock just to cover — no more.
Cook slowly, adding more stock, as needed, from time to time until quinoa is cooked but still slightly firm. Spread quinoa on a plate to stop the cooking process and let cool completely. Discard the star anise.
Meanwhile, in a large pot of boiling water, boil the corn for 5 minutes. Remove from heat and let cool slowly in the cooking water.
This keeps the kernels from shrivelling as they cool and ensures that they stay juicy. Place each corn cob vertically in a large bowl and, holding it firmly, use a sharp knife to scrape the kernels from the cob.
Add the quinoa, peas, cauliflower, broccoli, parsley, chili pepper, olive oil and lime or lemon juice. Mix together and adjust seasoning if necessary.


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There is a serious imbalance in the graduate jobs market in Taiwan. Many highly qualified graduates are finding there are not enough jobs to go around, while there is a shortage of graduates available for research and development (R&D) positions in local industries, a problem exacerbated by too little investment in those industries. The nation needs to find a win-win solution.
Take the biotechnology talent surplus, for example. The government has proposed a three-year employment plan providing a subsidised one-year training program to 100 unemployed biotech PhDs. However, such short-term subsidies only extend the time graduates are out of work and are not a good solution. The problem should be approached from the demand side in two ways through policy changes.
First, there should be compliance between doctoral programs and the actual needs of industry. There should be fewer programs whose graduates are not in high demand, and more engineering and business management programs. The government should not put top researchers with doctoral degrees in the proposed training programs, nor should it push them to publish articles in journals listed in the Science Citation Index and the Social Sciences Citation Index, as this takes time away from other activities. There should be cooperation between R&D departments in industry and academia so that Taiwan can compete internationally.
In other countries, many leading corporations are engaged with the international academic community and their researchers are frequently published in top journals. Researchers at IBM, AT&T and at leading Japanese companies have even won Nobel prizes in this way
Therefore, the government's policy should aim to lift local companies' R&D ability to international standards, so such skills can be developed. While it is true that some local companies are producing international-standard research, they are still locked in the mentality of small or medium-sized businesses in terms of their R&D. The government should be making it easier for these companies to improve their R&D capabilities through favorable policy changes.
Second, the government should be encouraging companies to invest in advanced R&D, instead of buying technology and processes from overseas companies, as is the norm in the biotech sector. This enables these companies to be listed on the stock market and profit from buying and selling shares. What it does not do is promote development and progress in Taiwan's biotech industry.
If the government stipulated certain conditions, like requiring a given percentage — say, 50 percent — of R&D staff to have PhDs, world-class patents, or papers published in specialist periodicals, it would help the cultivation and employment of highly educated individuals, and also improve companies' R&D standards.
Moreover, many Taiwanese companies are using their R&D investments to get tax deductions or exemptions, or to support their applications for the government's R&D subsidies. The government could require them to employ a certain number of doctoral graduates when they have exceeded a certain amount in tax deductions, exemptions or subsidies. This could improve the quality of domestic companies' R&D and therefore the industry as a whole. By doing so, a win-win situation could be created and the government would no longer have to provide subsidies for doctoral graduates.


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Jackie Winsor (American, b. Saint John's, Newfoundland 1941)
Four Corners, 1972
Wood and hemp
28 7/16 x 50 1/2 x 51 3/4 in. (72.2 x 128.3 x 131.4 cm)
Gift of Donald Droll in memory of Eva Hesse, 1973
Watch the Tuesday Tea talk about this artwork here
The simple geometric forms of her massive Four Corners and its matter-of-fact placement directly on the floor demonstrate Winsor's link to Minimalist sculpture. Yet its soft, organic materials and laborious handmade construction place it among the more metaphorical works by the many young so-called post-minimalist sculptors working during the late 1960s and '70s.1
Winsor worked four full days a week for six months during 1972 constructing the Oberlin Four Corners, a fifteen-hundred-pound wood and hemp sculpture.2 At the core of the work is a simple square made of four two-foot-long logs, joined with invisible notches and painstakingly bound together by the artist with thousands of feet of twine that she had unraveled from strands of weathered rope.3 She wrapped, bound, and knotted the twine around the wooden frame, transforming its geometry into an eccentric form of enormous density, weight, and textural and linear intricacy.4 No preparatory sketches or models were used. Although the artist was financially able to hire assistants to construct the piece, she believed that the process of making and her role in that process were critical to the success of the work.
Four Corners is the fourth of Winsor's five wood and hemp sculptures of this period. Within this series, the wrapped twine increasingly submerges the wooden armature. In the first three works--Bound Grid, 1971-72;5 Bound Square, 1972;6 and Bound Logs, 19727--the sculpture is an open frame, propped against a wall. The wrapping occurs only at the joints, but is progressively emphasized in each successive work. In the Oberlin piece, a freestanding work, the gigantic bulges of the wrapped corners no longer appear as the joints of an immediately readable frame, but dominate the sculpture with their massive form, textural and linear complexity, and provocatively tactile character. In the fifth work, Plywood Square, 1973,8 which is also free standing, the wrapped twine completely shrouds, binds, and reshapes a square cut out of a single piece of plywood. All five of these wood and hemp sculptures, along with five other works, were included in Winsor's 1973 exhibition at the Paula Cooper Gallery, the artist's first solo show.
In a New York Times review of Winsor's 1979 retrospective at the Museum of Modern Art, New York, Hilton Kramer noted a connection between the artist's work, "with its attachment to ritual and pre-industrial modes of workmanship," and what was then called "primitive":9
"There is a yearning in [Winsor's] work for the kind of meaning that the sculpture in a primitive culture could take for granted: the meaning that derives from a traditionally ordained ritual function. It is in this yearning that the true significance of Jackie Winsor's sculpture lies--a yearning that attempts to convert the slick forms of Minimalism back into the language of primitive feeling. The poignancy of the work is to be found in the fact that the only rituals available to the sculpture in this task are the rituals of esthetic ratiocination." Ellen Johnson, in her catalogue essay for the exhibition, seemed to concur with his response:10
"The whole slow process Winsor likened to a ritual long before that reference became so hackneyed. The earlier all-rope series she had executed entirely alone, but the bound-log pieces grew too large and heavy for one person to handle ("Four Corners," for example, weighs fifteen hundred pounds). In the rope pieces Winsor joins hands, as it were, with the original makers and users of the twisted hemp. Such a notion would not, I think, be scoffed at by Winsor inasmuch as she actually invites spectators to bring their own associations to their understanding of her work."
D. E. Scott
Work reproduced with permission of Jackie Winsor
The second of three daughters, Vera Jacqueline Winsor was born in 1941 in Saint John's, Newfoundland. Her father was an engineer and was transferred frequently during the 1940s, taking the Winsor family to different residences in Newfoundland, Nova Scotia, and New Brunswick. In 1952 the family moved to Boston, although Winsor continued to spend her summers in Newfoundland.
Winsor was selected to attend two art schools in the Boston area during her junior year of high school. After graduation she entered the Massachusetts College of Art. During the summer of her junior year, she attended the Yale Summer School of Music and Art in Norfolk, Connecticut. She received her B.F.A. from the Massachusetts College of Art in 1965, and continued her art education at Douglass College, Rutgers University, where she met artists Joan Snyder and Keith Sonnier. She received her M.F.A. from Rutgers in 1967, and moved to New York with Sonnier, whom she had married, and Snyder.
Winsor began to exhibit her work in 1968 and continues to do so today. She currently lives and works in New York, where she recently exhibited a series of incised wall pieces at the Paula Cooper Gallery.
General References
Bear, Liza, and Jackie Winsor. "An Interview with Jackie Winsor." Avalanche, no. 4 (Spring 1972), pp. 11-15.
Gilbert-Rolfe, Jeremy. "Reviews." Artforum 13, no. 5 (December 1973), pp. 67-68.
Johnson, Ellen H. "Introduction." In Jackie Winsor. Exh. cat., The Museum of Modern Art, New York, 1979, pp. 9-13.
Sobel, Dean. "Jackie Winsor's Sculpture: Mediation, Revelation, and Aesthetic Democracy." In Jackie Winsor. Exh. cat., Milwaukee Art Museum, 1991, pp. 17-45. Includes a complete discussion of the artist's biography.
Purchased from the artist by Donald Droll (1973), by whom given in memory of Eva Hesse in 1993
Oberlin, Allen Memorial Art Museum, Oberlin College, 1973. Four Young Americans. 29 April - 27 May. Cat. no. 15.
New York, Paula Cooper Gallery, 1973. Jackie Winsor. 20 October - 14 November. No cat.
London, Hayward Gallery, Arts Council of Great Britain, 1975. The Condition of Sculpture . 29 May - 13 July. Cat. no. 87.
New York, The Museum of Modern Art, 1979. Jackie Winsor. 19 January - 13 March. Cat. pp. 10, 20, ill.
New York, The Museum of Modern Art, 1984-85. Primitivism in Twentieth Century Art: Affinity of the Tribal and the Modern. 10 September - 15 January. Nu number, ill. p. 679.
Milwaukee Museum of Art, 1991-92. Jackie Winsor. 22 November - 19 January (also shown at Newport Beach, Calif., Newport Harbor Museum; Raleigh, North Carolina Museum of Art; Boston, Museum of Fine Arts; and Akron Art Museum). Cat. no. 8.
Tacha, Athena. "Some Thoughts on Contemporary Art: With Reference to Ann McCoy, Mary Miss, Ree Morton, Jacqueline Winsor, Chris Burden, Scott Burton, and Joan Jonas." Allen Memorial Art Museum Bulletin 30, no. 3 (Spring 1973), p. 95.
Lippard, Lucy R. "Jackie Winsor." Artforum 12, no. 6 (February 1974), pp. 56-58, ill. p. 57.
Perrault, John. "Jacqueline Winsor at Paula Cooper." Art in America 62, no. 1 (January-February 1974), pp. 103-4, ill. p. 103.
Burr, James. "The Select Few." Apollo 101, no. 160 (June 1975), p. 479, fig. 3.
Johnson, Ellen H. "American Art of the Twentieth Century." Apollo 103, no. 168 (February 1976), p. 133, fig. 11.
Smith, Roberta. "Winsor-Built." Art in America 65, no. 1 (January-February 1977), p. 120.
Arts Magazine 15, no. 10 (June 1977), ill. cover.
Johnson, Ellen H. "Introduction." In Jackie Winsor. Exh. cat., The Museum of Modern Art, New York, 1979, pp. 10, 20, 30.
Kramer, Hilton. "The Second Generation of Minimalists." The New York Times, 4 February 1979, p. D29.
Weil, Stephen E. "The 'Moral Right' Comes to California." Art News 78 (December 1979), p. 90, ill.
Smagula, Howard J. Currents: Contemporary Directions in the Visual Arts. Englewood Cliffs, N.J., 1983, p. 152.
Sobel, Dean. "Jackie Winsor's Sculpture: Mediation, Revelation, and Aesthetic Democracy." In Jackie Winsor. Exh. cat., Milwaukee Art Museum, 1991, pp. 31, 66, 67, 108.
Technical Data
The sculpture is constructed of four sections of tree trunk, each approximately one foot in diameter and two feet long. The bark remains attached to those sections of trunk that are visible. Hemp twine is wrapped around the four corners of the piece, forming four independent twine "balls." See Main Text for additional information on the construction of the piece.
The piece is in good condition. There is some fraying of the twine, but this may be intentional. Cracks were noted in the bark where it is exposed.
1. On the Minimalist/postminimalist tensions within Winsor's work, see John Perrault, "Jacqueline Winsor at Paula Cooper," Art in America 62, no. 1 (January-February 1974), pp. 103-4; and Lucy Lippard, "Jackie Winsor," Artforum 12, no. 6 (February 1974), p. 56.
2. Ellen Johnson explains Winsor's method in her introduction to Jackie Winsor (exh. cat., The Museum of Modern Art, New York, 1979).
3. Liza Bear and Jackie Winsor, "An Interview with Jackie Winsor," Avalanche, no. 4 (Spring 1972), p. 12.
4. As John Perrault ("Jacqueline Winsor at Paula Cooper," Art in America 62, no. 1 [February 1973], p. 104) wrote, "it is doubtful that that much hemp is really required to bind four logs into a rectangle. Instead, it is as though the time and effort of construction become directly perceptible as mass and weight."
5.Bound Grid, 1971-72, wood and twine, 213.4 x 213.4 x 20.3 cm, Paris, Fonds National d'Art Contemporain.
6.Bound Square, 1972, wood and twine, 191.8 x 193 x 36.8 cm, New York, Museum of Modern Art, New York.
7. Bound Logs, 1972-73, wood and hemp, 198.5 x 73.4 x 45.7 cm, New York, Whitney Museum of American Art, New York, inv. 74.53.
8. Plywood Square, 1973, plywood and hemp, 63.5 x 134.6 x 134.6 cm, Canberra, Australian National Gallery.
9. Hilton Kramer, "The Second Generation of Minimalists," in The New York Times, 4 February 1979, p. D29.
10. Ellen H. Johnson, in her introduction to Jackie Winsor (exh. cat., The Museum of Modern Art, New York, 1979), p. 10.


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Actress Constance Wu spoke out this week about the casting of Matt Damon as the star of a movie about the Great Wall in China, saying it perpetuates the notion that somehow people of color need to be saved by a white man.
In response to "The Great Wall," in which Damon plays a warrior traversing the massive Chinese fortification, the "Fresh Off the Boat" actress took to Twitter to rail against stereotyping in film.
"We have to stop perpetuating the racist myth that a only white man can save the world," Wu wrote, adding, "It's not based on actual fact. Our heroes don't look like Matt Damon. They look like Malala. Ghandi (sic). Mandela. Your big sister when she stood up for you to those bullies that one time."
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The 33-year-old went on to point fingers not at the financial institutions funding the film, but a deep-rooted problem underpinning stories involving race.
"Money is the lamest excuse in the history of being human. So is blaming the Chinese investors," she continued. "Remember it's not about blaming individuals... it's about pointing out the repeatedly implied racist notion that white people are superior to POC (people of color) and that POC need salvation from our own color via white strength."
Wu added, "We don't need salvation. We like our color and our culture and our own strengths and our own stories ... we don't need you to save us from anything."
In the aftermath of her lengthy criticism, Wu followed up with a clarification, nothing that she only hoped to bring "awareness" to Damon's casting.
"Not blaming Damon, the studio, the Chinese financiers. It's not about blame, It's about AWARENESS," Constance wrote.


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Dual-slider phones like Sprint's new Samsung Exclaim SPH-M550 may not be very common, but they've won their fair share of attention because they're so peculiar. With both a standard alphanumeric keypad and a full QWERTY keyboard, they offer the best of both worlds. And it's rather fun to figure out how they're put together. Similar to the Pantech Matrix and the Helio Ocean 2, the Exclaim offers messaging and media features in a "conversation piece" design. Call quality is decent and it makes for a good alternative to other Sprint messaging phones, such as the LG Rumor2 and Samsung Rant. You can get it for $79.99 with a two-year contract and a mail-in rebate.
Dual-slider phones tend to be large and the Exclaim is no exception. At 4.45 inches by 2.24 inches by 0.67 inch and 4.69 ounces, it still fits in a pocket, but it borders on smartphone size. The trade-off is a solid, weighty feeling in the hand and the relatively sturdy slider mechanisms appear. You can get it in raspberry (red) or blueberry (do we need to say it?); we reviewed the latter, but the features are the same on both models.
A large phone also means you get a sizeable display. The Exclaim's 2.6-inch screen is certainly expansive and it supports 262,000 colors (320×240 pixels). Colors are vibrant and bright and photos and graphics are sharp. You can change the brightness level and the backlighting time. The menu interface is intuitive and the Exclaim also supports Sprint's One Click interface, which we continue to like for its shortcut options (see our Samsung Highnote review for a full description of One Click). Our only complaint is that you can't alter the menu font size, which is rather small. People with visual impairments should take note.
The navigation array is spacious and well-designed. You'll find a four-way toggle with a central OK button, two soft keys, a Back key, a speakerphone shortcut, and the Talk and End/power button. The soft keys and calling buttons are flush, but the other controls are raised. Slide up the Exclaim to expose the alphanumeric keypad. Though it is flat, we were able to dial by feel thanks to thin ridges that surround the individual buttons. We also appreciate the keypad's large size and bright backlighting.
You can type messages using the keypad, but we'd prefer to use the Exclaim's full keyboard. To get there, tip the phone on its left side and slide up the front face. We approve of its spacious design and comfortable feel, which let us write messages quickly and accurately. Alphabetic keys share space with numbers and symbols, but that's quite common on messaging handsets. The backlit keyboard also features a Back key, shift and function buttons, four navigation arrow controls, shortcuts for the messaging application, and emoticons and a large space bar in the middle of the bottom row. On either side of the keyboard are soft keys for the commands on the display. And speaking of which, the display automatically changes from portrait to landscape when you open the phone.
The volume rocker sits on the Exclaim's left spine. It's thinner than we'd like, but we could locate it easily when we were on a call. The microSD card slot, Micro-USB port, and a camera shutter sit on the right spine. We thank Samsung for adopting the Micro-USB standard for the charger and for not stashing the memory card slot behind the battery cover. On the other hand, the camera shutter isn't in the best place–all too often we pressed it accidentally when holding the phone in our left hand. We also have to knock the Exclaim for featuring a 2.5mm headset jack. If you want to use a standard 3.5mm headset, you'll need an adapter. On the rear side of the phone are the camera lens and self-portrait mirror.
The Exclaim has a 600-contact phone book with room in each entry for six phone number types, an e-mail address, an instant-messaging handle, a URL, and notes. You can assign callers to groups and pair them with a photo and one of 20, 72-chord polyphonic ringtones. And for safekeeping, you can use Sprint's Wireless backup service to store your contacts on the carrier's servers. Other essentials include a vibrate mode, text and multimedia messaging, a tip calculator, a calendar, an alarm clock, a world clock, a calculator, a memo pad, a speakerphone,and a stopwatch. Beyond the basics, you'll find full Bluetooth with a stereo profile, voice dialing and commands, a voice memo recorder, instant messaging, and USB transfer and MSS storage.
We welcome the Exclaim's integrated apps for MySpace, NFL Mobile Live, Nascar Sprint Cup Mobile, Sprint Social Zone, Facebook, Sprint Navigation, Sprint Family Locater, and Google services like maps, search, and YouTube. If you wish, you can add other Google services including docs, news, and photos. The Exclaim offers an application manager and rudimentary multitasking that allows you to send applications to the background.
Like the Samsung Instinct, the Exclaim supports POP3 e-mail syncing for services like Yahoo and Hotmail and Gmail. You also can access IMPAP4 e-mail using Outlook Web Access and sync Outlook contacts and calendar. For what it is, the service performs well. We had no trouble setting it up and accessing the mail that we needed. Sure, it has a few quirks, but we much prefer it over a clunky Web-based application.
As an EV-DO phone, the Exclaim supports Sprint Radio, Sprint Movie, and Sprint TV. The TV interface is similar to that on other Sprint TV phones. The music player (MP3, AAC, AAC+, WMA formats) also is standard–you get album art, but features are limited to repeat and shuffle modes, and you can't use MP3 files as ringtones. You can access the Sprint Music Store for simultaneous downloads both to your PC and wirelessly to your phone. The airplane mode turns off the phone's calling functions for listening to music while in-flight.
The Exclaim's 2-megapixel camera takes pictures in five resolutions and three quality settings. Other editing features include a self-timer, 10 frames, a 3x zoom, multishot and divided shot modes, five color tones, adjustable brightness, a night mode, spot metering, five white-balance settings, and four shutter sounds, plus a silent option. The camcorder offers a similar set of editing options. Clips meant for multimedia messages are capped at 10 seconds, but you can shoot for longer in standard mode.


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Access and Control Newsletter. No 002, May 2008
(2008; 3 pages)
(2008; 3 pages)
This newsletter will update you on both issues of drug control as well as access to controlled medicines, especially if the World Health Organization is involved. Generally speaking, these issues will be any matter related to the evaluation of substances within the framework of the UN drug conventions, especially the 1961 and 1971 Conventions, and any matter related to WHO's Access to Controlled Medications Programme (ACMP) The newsletter will be published at irregular intervals, but certainly not more than once a month.


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Ryan Nassib leads Syracuse upset of No. 9 Louisville, 45-26
SYRACUSE, N.Y. — Ryan Nassib threw for 246 yards and three touchdowns, Jerome Smith ran for 144 yards and Syracuse handed No. 11 Louisville its first loss of the season in a 45-26 victory on Saturday.
Playing in the last home game of his career, Nassib directed an offense that gained 524 total yards. He went 15 of 23 and passed Marvin Graves as the school's career leader in passing yards.
The Orange (5-5, 3-3 Big East) blew the game open with three touchdowns in the second quarter and Louisville (9-1, 4-1) allowed more points than it had in any game this season. Syracuse is a win away from bowl eligibility with road games against Missouri and Temple left.
Teddy Bridgewater completed 36-of-49 passes for 426 and three touchdowns for Louisville, who fell into second place behind Rutgers in the Big East race.
The Orange racked up 339 yards of total offense in the first half while breezing to a 31-13 lead at half. Smith piled up 72 yards of those yards on the ground, and Nassib completed 10 of 17 for 185 yards and two touchdowns to Alec Lemon.
SU gashed Louisville's defense deepest in the second quarter, especially on the three-play, 63-yard sprint that produced the Orange's third touchdown of that span.
Prince-Tyson Gulley broke around the right side for a 55-yard touchdown romp to put the Orange up by 21 with 2:13 left in the half. He also had an 8-yard touchdown run in the first quarter.
Louisville's John Wallace nailed a 35-yard field goal with 9 seconds left to set the halftime score.
Lemon roamed free through the Cardinals secondary all day, catching nine passes for 176 yards.
The Orange were content to trade scores with the Cardinals in the third. Smith rumbled for a 35-yard touchdown to make it 38-13 with 9:47 left in the third, and Louisville responded with a 44-yard touchdown pass from Bridgewater to Eli Rogers with 1:49 remaining to pull within 38-19.
In the fourth, Nassib hit Lewellyn Coker for a 3-yard scoring pass with 11:14 remaining, and Bridgewater countered with an 8-yard touchdown pass to DeVante Parker with 8:53 left.
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