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Cal graduation rates divided along racial lines
As all eyes focus on the rock-bottom graduation rates of men's basketball and football players at UC Berkeley, one stark division emerges: Black male athletes at Cal have far more trouble finishing school than their white counterparts.
Just 4 in 10 black male athletes on average earn a degree from Cal within six years of starting school, compared with 7 in 10 white male athletes, according to the NCAA, which released graduation rates of students who entered college between 1998 and 2006.
The statistics have led some critics to blame Cal officials for failing to address the academic needs of black athletes while using them to diversify the campus, improve the teams' athletic performance and generate revenue.
"It is scandalous," said Harry Edwards, a professor emeritus of sociology at Cal. The African American activist and scholar is a longtime critic of the athletic status quo. "It's an outrage, especially as this situation has been a topic of debate for at least 30 years."
While the debate has raged in the halls of academia for decades, the latest graduation figures bring the matter to the forefront.
In October, the NCAA released figures revealing that Cal football and men's basketball - the primary revenue-producing sports - had the worst graduation performance of any major college program in the country. In addition, a new study by two Cal scholars suggests lenient admissions policies for athletes contributed to those substandard rates.
Cal officials, in a conversation with The Chronicle last week, questioned the correlation between admissions policies and graduation rates. When asked what role race plays in the situation, administrators largely avoided the issue, citing the restrictions of Proposition 209. The 1996 state law prohibits consideration of race in admissions to California's public universities.
Task force formed
Athletic director Sandy Barbour acknowledged that the university has a problem. On Thursday, Barbour announced the formation of a task force to examine key factors in athlete academic success.
"The abysmal retention rates for black male revenue athletes illustrate that the most visible students of the athletic department are failing to earn a degree from UC Berkeley," write John Cummins and Kirsten Hextrum, whose new study examines how UC Berkeley has treated top student athletes for decades and how it has often failed to help them succeed academically at the top-ranked public university.
"If the campus is able to use these students to secure its promise of diversity, then the administration must ensure that all these students are supported until they earn a degree," says the report, done at the request of the university's Athletic Study Center, which offers academic support to Cal athletes. The findings were vetted by top Cal officials.
Hextrum, a doctoral student in the graduate school of education, was a two-time national champion with the Cal women's crew team as an undergrad from 2003 to 2007.
Cummins, a retired associate chancellor, ran intercollegiate athletics at Cal from 2004 to 2006, a time when many athletes who later failed to graduate were struggling academically.
"I didn't know enough. I really didn't understand the problem," Cummins acknowledged when asked what he did to address the issue during his tenure. "Even now I can't say I fully understand the complexity of intercollegiate athletics and why were we not doing it in the best way possible."
Focus on budget
Cummins said his primary focus at the time was to lift the secrecy surrounding the athletics budget, which became transparent for the first time under his watch.
According to federal graduation rates compiled by the U.S. Department of Education, most black male athletes who entered Cal between 1998 and 2006 failed to graduate in six years, with just 40 percent able to do so. In contrast, 68 percent of all white male athletes, who often come from more privileged backgrounds than their black counterparts, graduated during the same period. Among the non-athlete population, 87 percent of white males and 63 percent of black males graduated during those years.
Black students disproportionately come from lower-income families and often attend schools with fewer resources than their white counterparts.
After voters passed Prop. 209 in 1996 - and public universities stopped race-based admissions - the number of black students declined dramatically at Cal, but the university's goal to remain diverse continued.
"Black student athletes help to achieve this mission of diversity by increasing the number of black male students on the campus," Cummins and Hextrum write.
'Special admits'
Many of the black athletes are admitted under Cal's policy of "special admits." These are students with special talents - often elite athletes - who are allowed into Cal despite having a B-minus or even C average in high school, and significantly lower SAT scores than the average applicant. Most Cal students enter with an A average.
Of the 58 academically underqualified athletes admitted since 2009, nearly two-thirds of them, 38, were black, records show.
None were female. In fact, black female athletes graduated in far higher numbers, 74 percent.
Underqualified students
The numbers suggest that Cal is admitting academically underqualified black male athletes yet fails to provide sufficient help to those students once they're admitted.
"Admitting these (underqualified) students adds very little in terms of true diversity," Edwards said. "It is simply dishonest.
"The athlete is separated out," he said. "No one else is under that kind of spotlight. And for many of these kids, as brave and upstanding as they are on the football field, they are in abject terror once they set foot in the classroom."
Derek Van Rheenen, director of Cal's Athletic Study Center, said black athletes can feel both isolated and spotlighted at Berkeley.
"They are invisible on campus and hyper-visible as athletes," Van Rheenen said. "They are in a difficult place - valued for their athletic potential and dismissed as potential academics."
Widespread problem
The problem of black men being underrepresented on campuses and overrepresented on athletic fields is widespread, the University of Pennsylvania reported this year. Its study of six major college conferences found that black men were less than 3 percent of the student body but 58 percent of football and basketball teams.
College officials say many students of all ethnicities simply value a professional athletic career ahead of earning a degree.
But fewer than 2 percent of all NCAA basketball and football players are drafted by the NBA and NFL, studies show. And of those, only a small number last more than one or two years in professional sports.
So some Cal professors are trying to counteract that attitude.
At the Athletic Study Center, Van Rheenen is working with a group of successful black men to set up a mentoring program - but whether athletes will have time to participate is another question. They're already stretched by the full-time demands of their academic work and playing a Division I sport.
"We don't want to overload them even more," Van Rheenen said.
The graduation rates are one of the many problems facing Cal athletics. At a recent meeting on campus, where Cummins and Hextrum presented their findings, some faculty members wondered whether the pressure to succeed on the field has been intensified by the need to pay off the debt on newly renovated Memorial Stadium.
Hextrum called it "an ethical dilemma."
"Are we going to say we will continue to have these students - mostly men of color - who don't graduate, and that it is worth it to pay off the debt?" she asked.
Edwards is succinct in his criticism.
"Cal," he said, "should be better than this."
Ann Killion and Nanette Asimov are San Francisco Chronicle staff writers. E-mail: email@example.com, email@example.com


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The InfoSec Handbook: An Introduction to Information Security
Book Description
The InfoSec Handbook offers the reader an organized layout of information that is easily read and understood. Allowing beginners to enter the field and understand the key concepts and ideas, while still keeping the experienced readers updated on topics and concepts.
It is intended mainly for beginners to the field of information security, written in a way that makes it easy for them to understand the detailed content of the book. The book offers a practical and simple view of the security practices while still offering somewhat technical and detailed information relating to security. It helps the reader build a strong foundation of information, allowing them to move forward from the book with a larger knowledge base.
Security is a constantly growing concern that everyone must deal with. Whether it's an average computer user or a highly skilled computer user, they are always confronted with different security risks. These risks range in danger and should always be dealt with accordingly. Unfortunately, not everyone is aware of the dangers or how to prevent them and this is where most of the issues arise in information technology (IT). When computer users do not take security into account many issues can arise from that like system compromises or loss of data and information. This is an obvious issue that is present with all computer users.
This book is intended to educate the average and experienced user of what kinds of different security practices and standards exist. It will also cover how to manage security software and updates in order to be as protected as possible from all of the threats that they face.
What you'll learn
- Essentials of information security in all forms
- Importance of information security in present day business
- Establishing an ISMS through a step by step process
- Best practices in implementation
- The various domains of information security
Who this book is for
Beginners to experts in information security.
Table of Contents
Chapter 1: Introduction to Security
Chapter 2: History of Computer Security
Chapter 3: Key Concepts and Principles
Chapter 4: Access Controls
Chapter 5: Information Systems Management
Chapter 6:Application and Web Security
Chapter 7: Malicious Software and Anti-Virus Software
Chapter 8: Cryptography
Chapter 9: Understanding Networks
Chapter 10: Firewalls
Chapter 11: Intrusion Detection and Prevention Systems
Chapter 12: Virtual Private Networks
Chapter 13: Data Backups & Cloud Computing
Chapter 14: Physical Security and Biometrics
Chapter 15: Social Engineering
Chapter 16. Current Trends in Information Security
Chapter 17. Bibliography
Book Details
- Title: The InfoSec Handbook: An Introduction to Information Security
- Author: Umesh Hodeghatta Rao, Umesha Nayak
- Length: 392 pages
- Edition: 1
- Language: English
- Publisher: Apress
- Publication Date: 2014-09-02
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1.398.000 €
Energy efficiency
Liebscher Johannes
Then the tourism boom started on the Costa Brava. With tourism the village expanded. Nowadays the urbanisation reaches way out of Roses. Mountains and the surrounding bays became the summer domicile for many people from the city and Northern Europe.
In Roses live about 15.000 inhabitants permanently, among those many foreigners, who have found a livelihood or spend their pensionist days here. During the summer the amount of inhabitants in town rises to approximately 90.000. Then there is a lively atmosphere on the beaches and in the small bays of Roses.
There is an unbroken demand for real estate on the steep hilly...


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The primary emphasis in my early dance training was on the rapid assimilation and mastery of form. Typically in a traditional dance class situation, the singular most important task for the dancer is emulation. The dancer trains to render shapes, lines, dynamics, pathways and transitions as graphically as possible. It is through this process that the dancer gauges their capabilities. On the surface this is a straight forward template for understanding and progress. In a contemporary dance technique class other concepts give the template greater complexity. The outcomes in a class do not necessarily centre entirely on the emulation of a prescribed form. For example enquiries dealing with somatic concerns, choreographic deconstructions, open ended investigative processes, understanding principles of say applied physics, anatomy, engineering, architecture, and psychology among others mean that the template becomes multidimensional. There is no one 'right way' under those conditions.
When the class is taught by a choreographer their own personal aesthetic comes into play. The template slips from its multidimensionality back to more generic simplistic values again regardless of how progressive the conceptual pathway the choreographer is taking in their thinking. There will be actually be a 'right way' to enact the movement under these conditions.
When I last traveled to Europe I ended up going back to classes and found movement practitioners who were working on specific ideas and areas of information in a matter of fact way. There seems to be a refreshing absence of both authoritarianism and rebellion in the culture of dance there. Technical and artistic practices were mutually and congruently formatted. One thing was of the other and vice versa. Yes there are practitioners working in this way in
This is by no means a particularly innovative approach, in fact its fairly common area of practice in contemporary dance. What excites me about working with this ethos is I am now preoccupied with how the movement is understood and how the movement manifests as a result of that understanding. Under these conditions there's is no one right way to do the movement. Right implies that there is a wrong and organizing information against that value system is an over simplistic research method.
If a technical practice is driven by self concerned insistence on being 'right' then energy is being squandered rather than getting to the work at hand. Arguments of 'generic versus investigative', 'form versus content', 'ballet versus contemporary', 'my technical aesthetic versus your somatic practice' are a red herring. We live in times that are insisting that we choose 'either/or' in our political, religious, sexual, educational, philosophical and deeply personal aspects of our lives. This binary model of thinking is fundamentally flawed in that it doesn't represent the complexity of real life. If you move from one belief system to another then all you have done is trade beliefs. You are not necessarily closer to any kind of truth. It was in Min Tanaka's 'Body Weather' practice that I recognised the simplicity of integrating all of my movement history in order to facilitate greater choice and possibility in my artistic practice. No particular technique has to be rejected or unlearned. No singular movement has greater or lesser value than another. All movement can be used in whatever way I choose according to what it is I want to do, say, and be in whatever context or situation is occurring. At the time this realization was both liberating and immediately problematic. Despite my new clarity at that stage I was still a long way from understanding it's implications. I had yet to develop a forum where this understanding could be expressed. Endless possibility. And no specificity. In other physical disciplines I can locate clear models for outcomes, reasons why the practice exists and what it aims to do. In Iyengar Yoga which has very strict methods and forms, has historical context, and the outcomes for learning the system are very clear. Ballet also has the same systematic organization and historical context although it struggles to find relevance today. Martial arts also have this clarity of form, function, and history. The beauty of a martial art is that regardless of style its movements are understood as singular events that have function and purpose. It is known what the movement is for and what it does. In a martial art there is also a generic outcome. Martial arts are about the study and mastery of physical power. It is through the physical practice that potential for deeper understandings of the self can emerge and the practice can be extrapolated out to becoming a lived model for everyday interaction with life. The physical practice supports the outcome and is deeply tied to that very thing. So what are the outcomes of contemporary dance and how do the myriad of techniques support those outcomes? Is the primary manifestation of a dance practice always and only aethetiscisation of a performance vision? Can a dance practice have application in everyday life & in relationships? Is there other context for this besides the generation of choreography? Beyond therapy? If the practice and technique of contemporary dance is located primarily in the mastery of form and does not look outside of that spectrum of learning then it is constantly in a state cycling through endless loops of relevant/irrelevant - fashionable/unfashionable. Which leaves it by turns potent/impotent. I once heard a martial artist refer to punches and kicks as 'self expression.' That statement recontextualised those movements as powerful communications with emotional content and meaning. It is possible to build a movement practice that is primarily concerned with dance as a compositional language with a healthy degree of power and meaning. A language that takes into account and understands dance as an event in daily life, not merely an idealized representation on a stage. A knowable field of information that can communicate potently with the society of which it is a part. A practice that provides potential for transformation at a very human level, mastery as a communicator, as well as physical virtuosity, open ended research, and a place to stand as an artist in society. Or I could go to class and just keep trying to get the exercises right.


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The recent murder-suicide of Kansas City Chiefs football player Jovan Belcher along with a study linking head trauma with long-term brain disease are prompting some of the biggest names in broadcasting to forecast an end to the sport.
"I'm telling you right now, football as you know it is over. It's only a matter of time. It's finished," said Rush Limbaugh, the radio host who for a brief time was a football analyst for ESPN.
"You start listening to the people talk about the negatives of the game. It creates aberrant behavior. There's too much drinking. People are shooting people because of the concussions, it's altering minds. It's just becoming too dangerous and we as a society are becoming too bloodthirsty in wanting it. And I'm just telling you, I'm giving you a forecast, not tomorrow, I don't know when, but it's over. That's the direction that we are trending."
Veteran NBC sportscaster Bob Costas appeared Monday night on CNN to discuss problems in the National Football League, and was asked if the league is at a breaking point.
"I don't know if it approaches crisis," Costas said. "Perhaps it does, but it's at a crossroads because there's an issue about the fundamental nature of the game. It's so popular and so profitable, but it takes a tremendous toll on many of those who play it. Not just body, but as we're now learning, mind and emotions.
"And it's a legitimate question to ask whether, for some players at least, the toll that the game takes, brain trauma, medications that they may take, enhance performance or deal with pain, all those things. The culture of the league increases the likelihood of abhorrent behavior. It's possible."
Limbaugh reacted to Costas' remarks by saying, "They're going to guilt us into taking too much pleasure from watching this bloodshed and these young men destroy themselves. And wait 'til they throw the race angle in there which will happen, too."
Time Magazine recently reported that NFL commissioner Roger Goodell has considered the elimination of kickoffs during football games to cut down on neck injuries.
That prompted radio host and former "Monday Night Football" analyst Dennis Miller to suggest a complete overhaul of the game.
"I think we should reboot this whole thing," Miller said on his radio show Monday. "I think American football should be shut down by Congress. And I think they should build a new game so people who, and players too, I'll be candid with you –I know a few players who think that it's gotten so crazy and so politically correct and so out of its way and you can't touch a quarterback, now they're not happy with it."
Miller continued, "Come up with a new game where people aren't constantly thinking, 'Oh my God. They are just contorting themselves to get around the fact that it is an innately violent game.'"
It's not just professional football that's apparently being targeted.
On Sunday, Boston Globe columnist Yvonne Abraham suggested tackle football be banned for all players under the age of 14.
"Because of the way they're built, players under 14 are sitting ducks when it comes to head trauma," Abraham wrote.
"Their brains don't contain as much myelin – the protein that insulates and protects nerve fibers – as adults. While their heads are almost fully grown, their bodies are much smaller and weaker, creating a 'bobble-head' effect: Their necks just aren't strong enough to protect them. Kids also aren't as well coordinated as adults, and have slower reaction times, so they're less able to evade hits, or brace themselves."
Limbaugh says he has seen the same leftist strategy for the past 25 years.
"I know how they accomplish things," he explained, noting some kind of "fix" is usually offered, no matter the issue.
"The fix is an ever-growing governing body with ever more power to regulate whatever is deemed harmful, dangerous, risky – including capitalism, which is deemed to be the riskiest thing by people. 'Why, you're risking everything you've got! Why, people risk everything they've got investing in this or investing in that. It's not something that people should be doing. We need people taken care of so that they never lose anything, so no one gets hurt playing football, so they never get hurt in a car, so we don't destroy the planet with global warming.'"


text:
Jonathan Martin made his first statement since he became the most talked-about player in the NFL.
But it was not a long one.
"I do not intend to discuss this matter publicly at this time, . . ." Martin said, via Mike Garafolo of FOX Sports. "This is the right way to handle this matter."
The Dolphins tackle met for more than seven hours league investigator Ted Wells in his New York office, emerging moments ago. Wells is heading the league's investigation into reports of bullying by Martin's teammate Richie Incognito.
Martin did not take any questions, making it a long and unproductive day for reporters staked out on the sidewalk. He did say he looked forward to "resuming my career in the National Football League."
And while his relative silence on the matter isn't surprising, it won't make the weeks of speculation subside, while Wells investigates the Dolphins and their role in Incognito's behavior.


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Zero Motorcycles Names Pieter De Waal as
Newest Member for Board of Directors and Strategic Consultant
– Experienced Motorsports Consumer Executive to Assume New Roles –
SANTA CRUZ, Calif., (March 26, 2013) – Zero Motorcycles, the global leader in the electric motorcycle industry, today announced an addition to its Board of Directors, naming Pieter de Waal as its newest member. De Waal comes to Zero with more than 30 years of business, engineering and sales experience in both the automotive and motorcycle industries. This includes stints with Nissan, Delta (GM) and Mercedes Benz and, more recently, at BMW Motorrad as North American Vice President. In addition to his Board position, he will also consult Zero on future strategies, including powertrain initiatives.
"We're thrilled to have someone with Pieter's wealth of experience with BMW Motorrad, the motorcycle division at BMW, joining the Zero Board of Directors," said Richard Walker, CEO of Zero Motorcycles. "His counsel will be invaluable as we enter our next phase of growth to further solidify Zero's position as market leaders in the electric motorcycle marketplace."
As the newest member on the Board of Directors, de Waal brings to Zero a passion for motorcycles, an impressive track record and an international perspective, having served as head of BMW's motorcycle operations in South Africa, the United Kingdom and later in Munich as head of sales and marketing worldwide. "I am excited to be part of Zero Motorcycles," said de Waal. "I believe that electric vehicles will play an important role in our future and Zero has the resources, drive and pioneering spirit to help make that future an exciting reality."
De Waal's selection as board member builds to the strength of the team at Zero Motorcycles. Zero Motorcycles has consciously sought to team senior executives with motorcycle industry experience along with leaders from other high tech fields to create the ideal blend of background and experience for success in this dynamic new and emerging consumer market.
About Zero Motorcycles
Follow Zero Motorcycles on Twitter @ZeroMC, become a fan of Zero Motorcycles on Facebook and check out what Zero is doing on YouTube at www.youtube.com/zeromotorcycles.
FOR MEDIA: For more information, contact (951) 719-1040 or firstname.lastname@example.com. For press information, videos and photos go to http://www.zeromotorcycles.com/press.
For more information on Zero Motorcycles or to learn more about its complete motorcycle line including the new 2013 Zero S, Zero DS, Zero FX, Zero XU and Zero MX motorcycles: http://www.zeromotorcycles.com.


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French-Vietnamese Fusion Done Right, a Soho Gem in Rouge et Blanc
Imagine someone caught squid off the Southeast Asian Peninsula and sent it to be cooked in the French Riviera. Say, for example, turkey legs were smoked and served with blue cheese potatoes, Thai chilies, and hot sauce. Or maybe it's easier to picture kale picking up its popular stateside show and moving east, with broccoli in its bindle. Such is the case at Rouge et Blanc, the four-year-old restaurant on MacDougal Street where Macks Collins cooks with one foot in France and the other in Vietnam.
The vibrant, oft salty and spicy flavors of Southeast Asia can command the room, as they do in a plate of Crispy Broccoli and Kale ($9). Florets are oven-roasted until their stalks soften and canopies brown. Roasted kale covers the broccoli like a pile of November leaves. Both vegetables, tired actors really, could win awards under the direction of yuzukosho, a fermented paste made from yuzu peel, chilies, and salt.
Sometimes the French accent dominates, like when Collins sends brick-sized pieces of toasted Grandaisy bread smothered in a whole grain mustard tangy enough to wrinkle brows and bring cheeks together. The bread comes with House-Made Sausage ($17) and goes with everything on the plate. Whether it's fresh goat milk ricotta, cornichons, honey vinaigrette, or the medallions of lamb sausage Collins sneaks a bit of offal into. You may want a bitter pilsner to wash it all down, but a glass of Vin Passion ($12) from Château du Champ des Treilles, with its sharp acidity, is just as refreshing.
Thomas Cregan, the owner of Rouge et Blanc, built the all-French wine list. He also took our order; excusing himself from the guest he was enjoying wine with by a window looking out onto MacDougal Street to do so. The Grilled Squid ($16), he explained after an inquiry, had a bit of spice. The heat hides in a ring of pork neck ragu that's been cooked with Thai bird and Calabrian chilies, lemongrass, tomato, and ginger. A salad of squid, pickled onions, potato chips, dill, and Thai basil crowns the ragu, which is sautéed with a few Shitakes to order. And how well dill and squid play. Those chips are a needed textural element. The squid—bodies grilled, tentacles dusted in cornmeal and flash fried—is tender and delicate. Pickled onions have a soft snap and fresh herbs gently tear.
Raw enoki mushrooms look like fish tank decor. When roasted, they look like something you'll find on Vietnamese Beef Cheeks ($29) at Rouge et Blanc. They're good, but you'll want to brush them aside to watch those cheeks fall apart when you jab your fork in. The flatbread served with the dish is an ode to "one of my favorite things to eat of all time," Collins says, referring to a Caribbean dish of curried goat and green papaya, or paw paw, that's served with whole wheat roti. "I wanted to do something like that but in a Vietnamese way." So he dresses the papaya with nước mắm and braises the beef cheeks in chicken stock with chilies, lemongrass, cumin, and star anise. Shanghai-style rice cakes fit the theme. Peanuts and cilantro seal the deal. If you order to share, plan on fighting over the last bite.
Worldly influences infiltrate the menu, but the room, with low ceilings, dark oak, and intricacies in embroidery and woodwork, suggests a Vietnamese den. On my visit it never got packed, or too loud, or hectic. The pace was slowed down. Which is fine, because debating what you'll order may take time. Once you do, there's no hurry. Courses came out one at a time. We hadn't asked for it that way, but that's the way it's done at Rouge et Blanc.
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text: Alumni & Giving / Meet Our Alumni print Alumni Profiles Black History Month Women's History Month Alumni Profiles Class Notes BLS Partners Alumni Profiles Learn more about our most accomplished alumni. They are a distinguished group of leading public officials & judges, law firm partners, public interest advocates, and business leaders. In each of our BLSLawNotes magazine issues, we profile a few of our best and most loyal assets - our graduates. Read more about alumni in the news. Fall 2015 Spring 2015 Fall 2014 Spring 2014 Fall 2013 Spring 2013 Gary Kesner '78 The Emmy Award-winning NBC series "30 Rock" had just wrapped its series finale after shooting seven seasons at Silvercup Studios. The crew was dismantling the sets, and pulling down steel bars and metal frames across several stages. Wardrobe racks lined the halls: Jack Donaughy's pajamas and suits; a collection of pastel-colored prom dresses (marked: To Be Donated!); and a row of Liz Lemon's maroon Snuggies. Standing out of the fray, smiling and chatting with the crew, was Gary Kesner '78, who joined Silvercup 19 years ago, helping to turn this dilapidated former bakery on the Long Island City waterfront into the largest independent, full-service film and television production facility in the northeastern United States. Raised by middle-class parents in the Bronx, Kesner never had any intention of winding up in the glitzy world of film and television. "I've always wanted to do good, not well," he explained. After graduating from City College of New York in 1971, he spent four years running an achievement program for kids and teens at the Hudson Guild, one of the oldest settlement houses in Manhattan, before enrolling in Brooklyn Law School. During his first summer, he secured a position with the General Counsel to the Bronx Borough President where he was involved in legislation, policy, and programming. "It opened my eyes to the kind of work I wanted to do," he said. Following law school, he began a 12-year stint in the administration of Mayor Edward I. Koch, holding several high-profile positions in economic development, including Executive Vice President of the Financial Services Corporation of New York City and Executive Vice President of the New York City Public Development Corporation. In 1986, he was named Commissioner of the New York City Office of Business Development. "My main focus was always to keep companies in New York City, to help companies grow, and thereby create and retain jobs for the City," he said. It was during his tenure at the Financial Services Corporation that he met Harry Suna and his sons Alan and Stuart. The Suna family was looking for a new facility for their metal fabrication business and had their eye on the old Silvercup Bakery. With Kesner's guidance, they were able to access financing and to purchase the building, where they put a small portion of it to use for their business. Not quite sure of what do with the extra space, they came up with the idea of turning what was the former flour silo room of the bakery into a sound stage. Silvercup shot its first commercial (for Cool Whip) in 1983. The rest, as they say, is history. With the Silvercup project filed away, Kesner continued his work in economic development for the City, working on such historic projects as the Brooklyn Army Terminal, the South Street Seaport, and the Intrepid Museum. He also administered and expanded a series of commercial revitalization programs, which eventually became known as Business Improvement Districts (BIDs)—powerful engines for economic development and neighborhood revitalization. When Koch's third term ended, Kesner began consulting, providing management, policy analysis, program development services, and advice on real estate issues and financing to private and nonprofit organizations. A few years into his work as a consultant, he met again with the Sunas, who offered him a job at Silvercup. "Silvercup was one of my favorite projects," he said. "You take a building that was not utilized at all, and bring it back to life and have a business that grows and benefits the City. That is the story of New York City. It continues to regenerate itself." As Executive Vice President at Silvercup, Kesner has been instrumental in developing the company into a critical player in the birth of the New York City film industry, now thriving with other facilities such as Kaufman-Astoria and Steiner Studios. Silvercup itself has grown from one building with 10 studios to two lots with 19 studios, and the business has largely shifted from commercials to film and television. In addition to the critically-acclaimed "30 Rock," Silvercup has been home to such hits as "The Sopranos" and "Gossip Girl," and "Girls." Movies shot at Silvercup include, "Date Night," "Julie & Julia," and "The Devil Wears Prada." Silvercup has also added a location lighting company, Silvertrucks, and a real estate development affiliate that develops market-rate, middle income, and affordable housing projects. It is also in the process of developing what will be known as a property known Silvercup West that will include studios, retail, and residences, and a waterfront promenade in Long Island City. Yet, after nearly 20 years of hobnobbing with celebrities (standing in line for Mister Softee with James Gandolfini is a favorite memory), Kesner remains rooted to his mission to "do good." He is Chair of the Long Island City Partnership, Vice Chair of the Queens Theater, and works with The Explorers, a city-wide high school mentorship program. "I feel I have had an impact. I feel like I am doing good," he said. "That's what I have always wanted to do." Harris Diamond '83 Harris Diamond '83, the newly appointed CEO and Chairman of McCann Worldgroup, doesn't have a Facebook page and doesn't use Twitter. "It just doesn't work for me," he said. "I don't deal in 140 characters or less." One of the public relations industry's brightest stars, Diamond prefers to communicate the old fashioned way, and it's served him quite well. Diamond's influence is massive in scope. He oversees McCann Worldgroup's eight companies—McCann Erickson (the world's largest advertising agency network); MRM Worldwide (digital marketing/CRM); Momentum Worldwide (event marketing/promotion); McCann Health (professional/ dtc communications); Craft Worldwide (global production); UM (media management); Weber Shandwick (public relations); and FutureBrand (consulting/design)—with responsibilities for a total of 23,000 people, across 120 countries, and 300 cities. Standing at the helm of one of the nation's largest communications businesses, Diamond is keenly aware of the ways in which social media has changed the traditional communications landscape. While his organization has adopted the Facebook "Like" and the 140-character tweet as important tools to communicate both internally and externally, he remains steadfast that his job has remained the same. "The only thing that's really changed is the way we communicate, but not the messages we deliver," he said. "At the end of the day, it's still all about articulating a vision, getting people to believe in the vision, and then getting them to agree to carry out and execute that vision. There are a large number of voices out there, and you have to craft a message that will cut through the noise. But that was always the job. It's just that there is more noise out there than there used to be." Diamond has long been in the business of conceptualizing, creating, and communicating a sharp, clear vision for his clients. He arrived at Brooklyn Law School in 1980 from a position at the Prudential Insurance Company and a desire to work in politics. While attending law school, he served as the Confidential Assistant to Brooklyn District Attorney Elizabeth Holtzman, a job that required him to manage public outreach and community issues and to act as a liaison with the New York City Police Department and the Mayor's Office. "Working for someone like Liz, who was a senior political figure with substantive responsibilities, you learn how to get things done and how to work around bureaucracy," said Diamond. "I saw her focus, intensity, and drive producing results notwithstanding the skepticism by a lot of institutions when she took the job. That has stayed with me all these years." In 1985, after Holzman's first term ended, Diamond became a political consultant working throughout the U.S. and later joined the political consulting firm of Sawyer Miller, where he worked on U.S. gubernatorial and senatorial campaigns, and advised foreign governments and political candidates, including Israeli Prime Minister Shimon Peres. "We were just beginning to see emerging democracies and changes in the ability of candidates to campaign outside of government strictures," said Diamond. "It was a very exciting time." In 1991, Diamond left the world of politics to move into corporate positioning, embarking on a career that included serving as Chief Executive Officer of Interpublic's Constituency Management Group, whose companies include DeVries Public Relations, FutureBrand, GolinHarris, Jack Morton Worldwide, Rogers & Cowan, and Weber Shandwick. He also served as Chief Executive Officer of Weber Shandwick, one of the world's leading global public relations firms. Over the course of his career, he has worked with clients such as General Motors, American Airlines, Prudential Insurance, and the Government of the People's Republic of China. In recognition of his contribution to the field over the past two decades, Diamond has been named "PR Agency Executive of the Decade" by The Holmes Report, and has been cited as one of the "100 most influential PR people in the 20th century" by PRWeek. While Diamond has never practiced a day of traditional law in his life, he remains a champion of legal education. "The law was a great foundation for my business career," he said. "It fundamentally makes you better equipped to understand the issues that businesses confront in a way that no other academic discipline does." Diamond recalls the closing lecture of his beloved torts professor, Joseph Crea. "On the last day of our torts class Professor Crea gave what he called his most important lecture. He said, 'The world always turns. There are days when you will be on top and days you are going to be on the bottom. Treat people well. The world always turns.' I still recall that advice today." A valuable message and one that cannot be contained in 140 characters. Claudia Werman Connor '88 For Claudia Werman Connor '88, the new Director of Foundation & Trusts at Save the Children, one summer working on Riker's Island was all it took. She was in her second year at Brooklyn Law School when she began interning at the Legal Aid Society's Prisoner's Rights Project (PRP). Her main task was to travel to Riker's Island to document injuries and interview inmates who alleged physical abuse by corrections officers. "That experience solidified my desire to do something that would have a positive impact on marginalized people," she said. "The work was transformative and eye opening." Since that summer, Werman Connor has dedicated her career to being a voice for the voiceless, both at home and abroad. Following law school, where she was a Sparer Public Interest Law Fellow and a member of the Moot Court Honor Society, Werman Connor joined the Criminal Defense Division of Legal Aid's Manhattan office. Three years later, having gained trial and litigation experience, she returned to PRP as a staff attorney. Coincidentally, her first assignment was to prepare the pleadings for the Riker's prisoner abuse case she had documented as a student. The class action was brought on behalf of 22 inmates and was settled for $2.2 million in 2006. The landmark case was one of the only victories in which the City paid damages to inmate plaintiffs, and also put in place citywide reforms, including the use of video cameras for the security of inmates and strict guidelines on the use of force by guards. After two years at PRP, Werman Connor took a leave of absence to teach law at Hofstra, but quickly returned to trial work, this time at Legal Aid's Brooklyn office. "I loved being on trial and missed it," she explained. "The people I represented at Legal Aid had terribly difficult backgrounds; they had lost parents, were on the streets, or were in and out of institutions. They had so little trust in the system, and I thought it was important for them to know that sometimes the system could work in their favor." While advocating for those on the margins of society in Brooklyn, Werman Connor also began to think about human rights in a more global context. In 1998, to explore the international arena, she took a leave of absence from Legal Aid and moved to Mozambique with her husband, who took a position as the director for a USAID-funded HIV/AIDs project. The couple planned on returning to the States in a year or two. Instead, they stayed abroad for a decade, doing human rights and humanitarian work in both Africa and Southeast Asia. While in Mozambique, Werman Connor worked first with Save the Children UK on child protection policy, then with the Carter Center on voter registration and election monitoring. Her final role in the region involved working with Population Services International, where she edited and co-wrote a report examining the prevalence of AIDS and patterns of transmission in key locations across the Maputo Corridor, a heavily trafficked route for Mozambicans traveling for work into South African mines, truckers, and prostitutes. In 2001, Werman Connor moved to Malawi, where she began work with a national human rights organization, The Malawi Center for Advice, Research, and Education on Rights (CARER), leading the day-to-day operations of CARER's rural paralegal program and human rights monitoring. Four years later, she and her family were off to Myanmar in Southeast Asia. Werman Connor joined UNICEF where she developed a training manual on the national anti-trafficking legislation. She was subsequently retained by the Myanmar UN Country Team to draft a report for the UN Secretary General on child soldiers. When Werman Connor returned to the United States in 2008, she joined the International Rescue Committee (IRC), a nonprofit that offers life-saving care and assistance to refugees forced to flee from war or disaster. At the IRC, she served first as a technical advisor on protection and rule of law for international programs; then as the Regional Director of U.S. Programs, where she supervised seven regional refugee resettlement offices across the U.S.; and, most recently, as the Director of National Programs. Last October, Werman Connor joined Save the Children, the leading independent organization creating lasting change in the lives of children in need in the United States and around the world, as Director of Foundation & Trusts. "While it's a shift in my professional focus, I am still contributing to improving the lives of vulnerable and marginalized people. That's what I started out doing at Legal Aid," she said. "My career path has been a cumulative process. In many ways, the work I did at Malawi CARER set me up to do the work at the IRC and at Save the Children. And I continue to rely on what I learned in law school—from my professors and mentors, as a Sparer Fellow, and as part of the Federal Litigation Clinic. Those experiences continue to inspire me." Read the latest issue of Brooklyn Law Notes Related Links: Media Gallery Upcoming Events Career Center Bookstore LawNotes Join Our Alumni Social Networks Have questions? We have answers. Office of Alumni Relations 250 Joralemon Street Telephone: (718) 780-7505 Fax: (718) 625-5242 Email: firstname.lastname@example.com Office Hours Monday-Friday 9:00 a.m. - 6:00 p.m. or by appointment Why BLS? Beautiful and affordable housing, guaranteed during your first year, allows you to relax and focus on your studies.


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After killing two West Virginia state troopers last fall near Charleston, a drug-crazed man was cornered by Roane County sheriff's deputies. He managed to shoot one of them, too, but the deputy survived.
"He's going to be fine," Roane County Sheriff Mike Harper said of his deputy. "He took one (bullet) in the abdomen, but he had his vest on, which I believe saved his life."
If making public policy decisions based on "anecdotal evidence" ever was appropriate, it is this time.
West Virginia legislators are considering a bill that would require all deputy sheriffs be provided with bulletproof vests. The cost, around $575 per vest, would be paid by county commissions.
Some counties already provide the personal protection equipment and some deputies buy it out of their own pockets. One estimate is that about half the approximately 1,000 deputies in the state do not have protective vests.
Standard practice in most sheriff's and police departments is to provide deputies and officers with service pistols. Why not bulletproof vests, too?
Deputy sheriffs in West Virginia are not paid lavishly. Many supplement their salaries with part-time jobs. Asking or ordering them to dig into their own pockets for the vests would not be fair.
Bulletproof vests can save lives, as seems to have been the case last summer in Roane County. And while legislation that mandates local governments to spend money seldom is a good idea, this is a situation in which the comparatively small expense is more than justifiable.
Legislators should approve the bill and Gov. Earl Ray Tomblin should sign it. This is a situation in which taxpayers should be happy to reverse roles – and serve and protect deputy sheriffs.


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Cambodian cuisine
|Part of a series on the
|Culture of Cambodia
Music and performing arts
Khmer cuisine (Khmer: សិល្បៈខាងធ្វើម្ហូបខ្មែរ) or, more generally, Cambodian cuisine, is the traditional cuisine of the people of Cambodia. Average meals typically consists of more than one dish and ideally contrasts flavours, textures and temperatures within the meal using plenty of herbs, leaves, pickled vegetables, dipping sauces, edible flowers and other garnishes and condiments.[citation needed]
The staple food for Cambodians is rice. Today rice is consumed by most Cambodians daily and with all meals, using a great number of cooking styles and techniques. There are hundreds of varieties of indigenous Khmer rice, from the fragrant jasmine-scented malis rice to countless types of wild, brown and sticky rice. Sticky rice is most often consumed as a dessert, often with slices of tropical fruit like mango or durian and coconut milk.
Rice is eaten throughout the day in the form of street-side snacks, such as deep-fried rice cakes with chives and spinach, for breakfast, as in Cambodia's famous rice noodle soup kuyteav or rice porridge, and in many desserts. Plain white rice is served with nearly every family meal, typically served with grilled freshwater fish, a samlor or soup, and an assortment of seasonal herbs, salad leaves and vegetables.[citation needed]
History and influences
Water, rice and freshwater fish exert the most profound influences on Khmer cuisine. The Mekong river, the twelfth longest in the world cuts through the very heart of Cambodia. The capital Phnom Penh is on its riverbank, at the junction where two other rivers meet: the Tonle Sap and Bassac. The Tonle Sap river connects the Mekong with the Tonle Sap lake, or Great Lake, which acts as a liquid heart and natural reservoir for the entire Mekong river system, regulating the flow of huge volumes of water, and allowing the safe passage of an astonishing number of freshwater fish. The lake itself is believed to have more fish than any other in the world and ranks second only to the Amazon river in biodiversity.[citation needed]
When the rainy season begins at the start of the Khmer New Year, the region becomes inundated with monsoonal rain and Cambodia turns into a vast ocean of emerald rice-paddies. The geographical setting of wetlands (Cambodia ranks second to Bangladesh for the largest amount of wetland in Asia) and floodplains explains why water, and hence fish and rice (which grow in water) are such an integral component to the cuisine. Many dishes, in particular the samlors, have a pond-like appearance,[clarification needed][citation needed] and are often loaded with reed-like plants, leaves and vegetables, mirroring the surrounding landscape. Dipping sauces tend to be quite watery, as are most Cambodian curries.[citation needed]
Khmer cuisine shares many commonalities with the food of neighboring Thailand — although, less chilli, sugar and coconut cream are used for flavor — and of neighboring Vietnam, with which it shares and adopts many common dishes, as well as a colonial history, as both formed part of the French colonial empire in Southeast Asia. It has drawn upon influences from the cuisines of China and France, powerful players in Cambodian history. The Chinese began arriving in the 13th century, but Chinese migration accelerated during the French period. Curry dishes, known as kari (in Khmer, ការី) show a trace of cultural influence from India. The many variations of rice noodles show the influences from Chinese cuisine. Preserved lemons are another unusual ingredient not commonly found in the cooking of Cambodia's neighbours; it is used in some Khmer dishes to enhance the sourness. The Portuguese and Spanish also had considerable influence in Cambodian affairs in the 16th century, introducing chilli and peanuts into Asia from the New World. However, chilli never gained the same status or prominence as it did with the cuisines of neighboring Thailand, Laos and Malaysia. Even today very few recipes include chilli.
One legacy of French, the baguette - known as nom pang in Khmer - is ubiquitous in all parts of Cambodia today. Cambodians often eat bread with pâté, tinned sardines or eggs. One of these with a cup of strong coffee, sweetened with condensed milk, is an example of a common Cambodian breakfast. Freshly buttered baguettes can be made into sandwiches (also called nom pang) and may be stuffed with slices of ham or any number of grilled meats, with Kampot pepper, similar to Vietnamese banh mi. The French also introduced beer, butter, pate, coffee, chocolate, onions, carrots, broccoli, potatoes and many other types of non-native produce to Southeast Asia.
Traditionally, Cambodians eat their meals with at least three or four dishes. A meal will usually include a soup, or samlor, served alongside the main courses. Each individual dish will be either sweet, sour, salty or bitter in taste. Chilli (fresh, pickled or dried) and chilli sauce is served on the side and left up to individual diners and to their taste. In this way Cambodians ensure that they get a bit of every flavor to satisfy their palates.
A common ingredient, almost a national institution, is a pungent type of fermented fish paste used in many dishes, a distinctive flavoring known as prahok (ប្រហុក). It's an acquired taste for most Westerners and is an integral part of Khmer cuisine. It is included in many dishes or used as a dipping sauce. The liberal use of prahok, which adds a salty tang to many dishes, is a characteristic which distinguishes Khmer cuisine from that of its neighbours. Prahok can be prepared many ways and eaten as a dish on its own right. Prahok jien (ប្រហុកចៀន) is fried and usually mixed with meat (usually beef or pork) and chilli. It can be eaten with dips, vegetables like cucumbers or eggplants, and rice. Prahok gop or prahok ang (ប្រហុកកប់) or (ប្រហុកអាំង) is covered with banana leaves and left to cook under a fire under pieces of rock or over the coals.
When prahok is not used, kapǐ (កាពិ), a kind of fermented shrimp paste, is used instead. Khmer cuisine also uses fish sauce widely in soups and stir-fried dishes, and as a dipping sauce.
Black pepper is the preferred choice when heat is wanted in a dish; it is used in stir fries, soups, marinades for grilled meats, and dipping sauces. Pepper has a long history in Cambodia, having been grown since at least the 13th century, while the pungent, aromatic variety from Kampot province (bordering Vietnam's Ha Tien province and the Gulf of Thailand to the south, and the jungle-clad Elephant Mountains to the north) was once Cambodia's chief export from the late 1800s up till the 1960s.
Kampot pepper was once known as the King of Peppers, revered by gourmands worldwide for its floral and eucalyptus notes, its heady aroma, its musky heat, and its medicinal properties.[citation needed] Before the 1970s, Kampot pepper was used in all French restaurants for the classic dish steak au poivre. Today, the pepper industry is being revitalised and, since acquiring protected Geographic Indication status in 2008 (which gives it the same special status as Champagne in France), people can purchase Kampot pepper online in many parts of the world.
Jungle cardamom, or wild cardamom, grows in the aptly named Cardamom Mountains in the southwest of the country, bordering the Gulf of Thailand coast to the south and Trat province in Thailand to the west. These vast mountains form the last remaining area of intact virgin rainforest in Southeast Asia and harbour extensive mangrove forests, elephants, tigers, Siamese crocodiles and other rare and endangered species, and few people live in this area. Locals use cardamom medicinally and in certain samlors, using the root of the plant as well as the pod. Turmeric (Khmer: រមៀត) is grown in Battambang province and is a common ingredient in many curry powders, soups and rice dishes. Saffron is also esteemed in local folk medicine as a treatment for many ailments, especially skin problems.
Tamarind is commonly employed as a soup base for dishes such as samlar machu. Star anise is a must when caramelizing meat in palm sugar like pork in the dish known as pak lov. Turmeric, galangal, ginger, lemongrass and kaffir lime leaves are essential spices in Khmer cooking, Khmer stews, and nearly all curries.[1]
From India, by way of Java, Cambodians have been taught the art of blending spices into a paste using many ingredients like cardamom, star anise, cloves, cinnamon, nutmeg, ginger and turmeric. Other native ingredients like lemongrass, galangal, garlic, shallots, cilantro, and kaffir lime leaves are added to this mix to make a distinctive and complex spice blend called "kroeung." Other ingredients for kroeung used by Khmers in America are lemongrass, turmeric powder, garlic, prahok, and lemon leaf. This is an important aromatic paste commonly used in Cambodian cooking.[2]
Many vegetables used in Khmer cuisine are also used in Chinese cuisine. Vegetables such as winter melon, bitter melon, luffa, water spinach and yardlong beans can be found in soups and stews. Oriental squash can be stewed, stir fried or sweetened and steamed with coconut milk as a dessert. Vegetables like mushrooms, cabbage, baby corn, bamboo shoots, fresh ginger, kai-lan ("Chinese kale"), snow peas, and bok choy are commonly used in many stir fry dishes. Together these stir fry dishes are known by the generic term chhar (ឆា). Banana blossoms are sliced and added to some noodle dishes like nom banh chok.
Fruits in Cambodia are so popular that they have their own royal court. The durian is considered the "king," the mangosteen the "queen," sapodilla the "prince" and the milk fruit (phlai teuk doh ko) the "princess." Other popular fruits include the jan fruit, kuy fruit, romduol, pineapple, star apple, rose apple, coconut, palmyra fruit, jackfruit, papaya, watermelon, banana, mango and rambutan. Although fruits are usually considered desserts, some such as ripe mangoes, watermelon, and pineapples are eaten commonly with heavily salted fish with plain rice. Fruits are also made into beverages called tuk krolok (ទឹកក្រឡុក), mostly shakes. Popular fruits for shakes are durian, mangoes, bananas.
Fish and meat
As the country has an extensive network of waterways, freshwater fish plays a large part in the diet of most Cambodians, making its way into many recipes. Daily fresh catches come from the Mekong River, Bassac River and the vast Tonlé Sap. Fish is far more common than meat in Khmer cuisine and fish forms 60% of the Cambodian intake of proteins.[citation needed] Prahok itself is based on fish. Many of the fish eaten in Cambodia are freshwater fish from the Tonlé Sap or from the Mekong. Dried salted fish known as trei ngeat (ត្រីងៀត) are a favourite with plain rice porridge. The popular Khmer dish called amok uses a kind of catfish steamed in a savoury coconut-based curry. The small fish known as Trey Dang Dau are very common and are often eaten deep-fried.
While freshwater fish is the most commonly used meat in the Cambodian diet, pork and chicken are also popular. Though not as common as in neighbouring Vietnam, vegetarian food is a part of Khmer cuisine and often favoured by more observant Buddhists.
Pork is quite popular in making sweet Khmer sausages known as twah ko (ត្វារគោ). Beef and chicken are stewed, grilled or stir fried. Seafood includes an array of shellfish such as clams, cockles, crayfish, shrimp and squid. Lobsters are not commonly eaten because of their price, but middle-class and rich Cambodians enjoy eating them at Sihanoukville. Duck roasted in Chinese char siu style is popular during festivals. More unusual varieties of meat include frog, turtle, and arthropods (including tarantulas); these are difficult to find in Khmer cuisine abroad but are used in everyday dishes in Cambodia.
Many elements of Cambodian noodle dishes were inspired by Chinese and Vietnamese cooking[3] despite maintaining a distinct Khmer variation. Prahok is never used with noodle dishes. Rice stick noodles are used in mee katang (មីកាតាំង), which is a Cambodian variation of chǎo fěn with gravy. Unlike the Chinese styled chǎo fěn, the noodles are plated under the stir fry beef and vegetables and topped off with scrambled eggs. Burmese style noodles (មីកុឡា, Mee Kola) is a vegetarian dish made from thin rice stick noodles, steamed and cooked with soy sauce and garlic chives. This is served with pickled vegetables Jroak (ជ្រក់), julienned eggs, and sweet garlic fish sauce (which is actually not vegetarian) garnished with crushed peanuts. Mi Cha (មីឆា) is stir fried egg noodles.
Popular dishes
- Amok trey (អាម៉ុកត្រី) is probably Cambodia's most well-known dish amongst visitors; there are similar dishes found in neighboring countries. Freshwater fish fillet (commonly snakehead fish, or Mekong catfish) is covered with an aromatic kroeung (pounded shallots, lemongrass, garlic, kaffir lime), roasted crushed peanuts, coconut milk, and egg and then wrapped in banana leaves and steamed until it achieves a mousse-like texture. Unlike the Thai, Lao and Malaysian versions of the same dish, it is not intended to be spicy but rather fragrant, zesty and flavorful.[4]
- Ansom chek (អន្សមចេក) is cylindrical rice cake wrapped in banana leaves and filled with bananas (sweet). There is a savoury version filled with pork and mung bean paste called ansom chrook (អន្សមជ្រូក).
- Babor (បបរ), derived from the standard Chinese congee, this quintessential breakfast dish has many regional Cambodian incarnations. A type of porridge made with white rice, plain or with a chicken or pork broth, and served with fresh bean sprouts, caramelised garlic oil, green onions, omelette, fried breadsticks or dried fish from the Tonle Sap (trey ngeat). Babor pray is the name for the common marketplace dish of salted dried fish with rice porridge.
- Kuy teav (គុយទាវ): In the Khmer language, kuyteav refers to the dish and the rice noodles themselves. This traditional pork broth-based rice noodle soup dish is a popular breakfast dish in Cambodia and is popular in neighbouring countries and in countries that have a large Khmer population. Originally developed by Cambodians of Chinese descent, it is always served with the garnishes of lettuce leaves, bean sprouts, chopped scallions, sawtooth coriander, black Kampot pepper, lime juice, and caramelised garlic oil. Kuyteav may be served in one of two ways, with all the ingredients in the soup, or with the soup on the side. Both versions have the same ingredients and allow the diner to control the balance of flavours, temperatures and textures. The Phnom Penh version of kuyteav (called hu tieu Nam Vang by the Vietnamese) is the most extravagant, often containing some or all of the following toppings: pork belly, ground pork, congealed pig blood, chopped pork offal such as intestine, heart, liver and lung, roasted duck, Mekong river prawns, fish cake and squid. Modern versions of kuyteav featuring beef, chicken, or seafood (rather than the original pork-based broth) have evolved recently, but the plethora of garnishes that distinguish kuyteav remain the same.
- Bai chha (បាយឆា) is a Khmer variation of fried rice which includes Chinese sausages,[citation needed] garlic, soy sauce, and herbs, usually eaten with pork.[citation needed]
- Banh Chao (បាញ់ឆែវ) is the Khmer version of the Vietnamese dish bánh xèo.
- Ban hawy (បាញ់ហយ): The Khmer version of the Vietnamese dish bánh hỏi.
- Bok L'hong (បុកល្ហុង), Khmer green papaya salad, pounded in a mortar and pestle. Related to Laotian Tam mak hoong, the salad may include the herb kantrop, Asian basil, string beans, roasted peanuts, cherry tomatoes, salted preserved small crabs, smoked or dried fish, and chili peppers. Mixed with a savory dressing of lime juice, fish sauce or prahok.[5]
- Kdam Chha Mrich Kchei - ក្តាមឆាម្រេចខ្ជី A regional specialty from Kep province that features freshly caught crab from the Gulf of Thailand, sauteed with young garlic and lashings of green Kampot peppercorn.
- Chien Chuon (Khmer: ចៀនជួន) - Fish (or occasionally meat) fried with ginger and fermented soy beans, often garnished with peppers, green onions or cilantro.
- Chruok svay (ជ្រក់ស្វាយ) - Unripe julienned mango salad flavored with fish sauce and peppers. Usually served as a side dish with fried or baked fish and rice.[6]
- Kralan (ក្រឡាន) - A cake (nom) made from a mixture of rice with beans or peas, grated coconut and coconut milk, palm sugar and sometimes sesame, all steamed in a pole of bamboo that gets slowly roasted over charcoal.
- Lok Lak (ឡុកឡាក់) - Stir-fried marinated, cubed beef served with fresh red onions, served on a bed of lettuce, cucumbers, and tomatoes and dipped in a sauce consisting of lime juice,[7] sea salt and black Kampot pepper (tek merec).[8] It is the Cambodian rendition of the Vietnamese dish Bò lúc lắc, which means "shaking beef" in Vietnamese. Regional variants include lok lak Americain, found in bistro menus in Phnom Penh, distinguished by the addition of French fries (rather than rice) and a fried egg sunny side up.
- Loht Chha are Cambodian thick short noodles, with added eggs and chicken, eaten mainly with fish sauce.
- Mee Ketang (មីកាតាំង): Wide rice noodles in an oyster sauce typically stir fried with eggs, baby corn, carrots, Chinese kale (kai-lan), mushrooms and a choice of meat, usually beef. The name of the dish translates literally as Cantonese-style noodles in Khmer, revealing its origin among the early Cantonese community in Cambodia, while also being similar to the Thai dish rad na.
- Mee M'poang are crispy yellow noodles served under a sauce of eggs, carrots, kai-lan, bok choy and a meat.
- Ngam nguv is a chicken soup flavored with whole preserved lemons.
- Chha Kh'nhei (ឆាខ្ញី) - A spicy stir fry (chhar) of meat, usually chicken, eel or frog flavoured with julienned gingeroot, black Kampot pepper, garlic, soy and sometimes fresh jalapeños or fresh peppers, for extra heat.
- Num banh chok: A well-known and beloved Cambodian dish found at streetside vendors, restaurants, produce markets (psahs) such as the Psah Thom Thmey (Central Market, Phnom Penh) and in shophouses. In English it's often simply called simply Khmer noodles, owing to its ubiquity across the country. Nom ban chok is a typical breakfast food and was originally a regional speciality from Kampot province, consisting of noodles laboriously pounded out of rice, topped with a fish-based green curry gravy made from lemongrass, turmeric root and kaffir lime. Fresh mint leaves, bean sprouts, green beans, banana flower, cucumbers and other greens are heaped on top by the diner. There is also a red curry version that is usually reserved for ceremonial occasions and wedding festivities (see Samlor kari).
- Nom Lote: A green dessert made from rice flour in a liquid of coconut, milk, water and sugar.[9]
- Noum Yip: yellow star-like dessert made of egg yolk, flour, and sugar.
- Naem (Khmer: ណែម): A Khmer adoption of the Vietnamese fresh rolls served with teuk trei dipping sauce.
- Pleah sach ko (ភ្លាសាច់គោ): Lime and prahok-cured beef salad, sometimes also including beef tripe, tossed with thinly sliced purple Asian shallots, finely shaved radish, crushed roasted peanuts and fresh herbs such as mint and basil. Sometimes known as Cambodian beef ceviche, it is very popular at wedding and special occasions.
- Samlar kari (សម្លការី) is a traditional wedding and celebration dish, features coconut chicken curry gently spiced with paprika, and with a soupy consistency, often cooked with sweet potatoes, julienned onion, snake beans and bamboo shoot. The soup is also used as a dipping sauce for fresh baguettes, while nom ban chok samlor kari is often served for breakfast the next day, featuring the same ingredients to make nom ban chok but using the samlor kari broth instead of the traditional turmeric and fish-based broth that goes into making nom ban chok.[10]
- Samlar machu (សម្លម្ជូរ) actually denotes an entire class of samlor, whereby the dominant flavour is an aromatic, citrusy tartness, and there are many different versions. Of all the primary flavours (salty, sweet, spicy, sour, bitter, umami), Khmers are most fond of sourness, almost every town or province has its own unique version of samlor machu including samlor machu kroeung (featuring kroeung paste, turmeric, morning glory, coriander, stewed beef ribs and tripe), samlor machu Khmer Krom (featuring tomato, pineapple, catfish, lotus root and holy basil) and samlor machu Siem Reap (containing bamboo shoot and tiny freshwater shrimp). The sourness and citrus flavour can come from prahok, tamarind, lemongrass, kaffir lime, lime juice, or herbs like lemon basil.[11][12] It is cognate with the Vietnamese sour soup canh chua.
- Khar (ខ ឬសម្លខ): Braised pork or chicken and egg stew flavored in caramelized palm sugar, fish sauce and black Kampot pepper. It may contain tofu or bamboo shoots and often substitutes quail eggs for chicken eggs. A typical Khmer Krom dish, khor is similar to the Vietnamese dish of Thịt Kho and the Filipino dish called humba.
- Sankya Lapov (សង់ខ្យាល្ពៅ): A dessert made of pumpkin and coconut flan.
- Yao hon or yaohon (យ៉ៅហន): A banquet-style hot pot for dipping beef, shrimp, spinach, dill, napa cabbage, rice noodles and mushrooms. It is similar to the Japanese sukiyaki, however, it is derived from the Chinese hot pot.
- Noum pang chen (literally Chinese bread): Spring onion bread often referred as Chinese pizza. It combines Chinese and French style foods. It is flat and baked and fried simultaneously rather than simply being fried like its Chinese counterpart.[13]
- Samlor Kako (Khmer: សម្លកកូរ): Traditional dish soup of Cambodia. It's also considered as one of Cambodian's national dish.
- ↑ Recipes 4 Us Cooking by Country: Cambodia Accessed 21 July 2007.
- ↑ Star Chefs Five main Cambodian ingredients Accessed 21 July 2007.
- ↑ The Worldwide Gourmet Saveurs du Cambodge All you want to know about Cambodian Cuisine Accessed 21 July 2007.
- ↑ Mass Recipes Amok Trey Fish Mousselline Accessed 22 July 2007
- ↑ Tamarind Trees Bok Lhong Accessed 10 July 2008
- ↑ Clay's Kitchen Cambodian Recipes Green mango salad Accessed 23 July 2007
- ↑ Dudley Brown More than a meal in store Accessed 25 July 2007
- ↑ Phil Lees Phnomenom Loc Lac Accessed 22 July 2007
- ↑ Nom Lote Khmer recipe Accessed 26 January 2013.
- ↑ Chicken Curry Curry Mouan Accessed 26 July 2007
- ↑ Lisa Jorgenson, Bonny Wolf Cambodian sweet-and-sour soup Accessed 24 July 2007
- ↑ Leisure Cambodia Khmer Sour Soup Accessed 23 July 2007
- ↑ "Spring Onion Bread: Khmer focaccia | Phnomenon: food in Cambodia". Phnomenon. 2006-10-24. Retrieved 2012-06-15.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
Further reading
- de Monteiro, Longteine; Neustadt, Katherine (1998-11-01), The Elephant Walk Cookbook: The Exciting World of Cambodian Cuisine from the Nationally Acclaimed Restaurant, Houghton Mifflin Harcourt, ISBN 978-0-395-89253-4. *The Elephant Walk Cookbook is the best-known English-language reference on Cambodian cuisine, and has been an important cultural record, as many of the more elaborate recipes died out in Cambodia following the communist takeover, and have been revived based on The Elephant Walk Cookbook.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
External links
|Wikimedia Commons has media related to Cuisine of Cambodia.
- Articles containing Khmer-language text
- Articles with unsourced statements from March 2014
- Articles with unsourced statements from May 2012
- Articles needing additional references from December 2013
- Articles with unsourced statements from December 2013
- Wikipedia articles needing clarification from May 2015
- Articles with unsourced statements from May 2015
- Articles with unsourced statements from June 2012
- Pages with broken file links
- Articles with unsourced statements from February 2009
- Use dmy dates from May 2012
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It's looking increasingly likely that Elizabeth Warren, the senator-elect from Massachusetts, will be able to secure a seat on the Senate banking committee—if that's where she wants to go.Last week there was a movement afoot to block Warren from getting on the committee, which oversees the financial sector. But that seems to be meeting with enough resistance that at least one top Senator has publicly voiced support for seating Warren on banking.
On Friday afternoon, Senator Jack Reed—the number 2 Democrat on the banking committee—told George Zornick of The Nation that he would strongly endorse her if she sought a position on banking.
"I can't think of anybody [who's] come to the Senate with 30 years of detailed knowledge of the industry from the perspective of teaching at law school and doing many other things, and then serving in the drafting of significant aspects of Dodd-Frank from the administration standpoint. So she comes prepared," he said. "It's really an abundance of intellectual riches."
The caveat here is that Warren may not seek a position on the banking committee. There will be pressure on her not to take the seat from Kirsten Gillibrand, the junior Senator from New York, who would be a shoe-in if not for Warren. More importantly, according to a former Hill staffer, the Democratic leadership will likely offer Warren an even more sought after committee seat—perhaps on the extremely powerful Senate Finance Committee. The point would be to offer Warren a powerful position that keeps her out of direct oversight of the financial sector.
Lobbyists for the big banks, who had succeeded in keeping Warren from becoming the head of the Consumer Financial Protection Bureau and had contributed millions to her opponent in the senate race, have been reminding senior Democrats that Warren wasn't really entitled to a seat on the committee. Other Democratic Senators seeking a seat on the committee—two Democratic seats are vacant—had seniority. By "merits"—meaning, strictly, seniority—Gillibrand should get the seat that could go to Warren, they say.
Of course, the lobbyists weren't really interested in Senate traditions and seniority. They just didn't want Warren on the committee because they view her as enemy number one. She's too smart to be bamboozled and too independent to be influenced by campaign cash or arm-twisting by party leaders. That makes her dangerous to them.
One of the things that lobbyists were saying about Warren is that she wasn't a team player," according to a person familiar with the matter. This meant the usual thing it means; that someone doesn't work well with others. But it also meant something more specific: Warren isn't necessarily loyal to "Team Blue"—Democratic elected officials, their staffs, and the lobbyists connected to them. They point to Warren's early clashes with the Obama administration's Treasury Department over the financial sector bailout as evidence that she cannot be counted upon.
What we're seeing here is the activity of "The Blob," the unofficial but ultra-powerful web of staffers, regulators and lobbyists who control so much of what goes by the name of financial oversight in Washington, DC. The term—which is used by members of the Blob themselves—was brought to the public by Jeff Connaughton, a former staff for former Senator Ted Kauffman of Delaware.
Here's how Connaughton describes "The Blob" in his new book, "The Payoff: Why Wall Street Always Wins":
"A king has his retinue, a celebrity his entourage, and Pig-Pen his cloud of dirt. Washington has The Blob. The Blob (it's really called that) refers to the government entities that regulate the finance industry—like the Banking Committee, Treasury Department, and SEC—and the army of Wall street representatives and lobbyists that continuously surrounds and permeates them. The Blob moves together. Its members are in constant contact by e-mail and phone. They dine, drink, and take vacations together. Not surprisingly, they frequently intermarry. Indeed, a good way to maximise your family income in DC is to specialize in financial issues and marry someone in The Blob. … "
The Blob has been mobilized against Warren. But it now understands that it cannot keep Warren off the banking committee with brute force. It must make her an offer she'd be crazy to refuse. If you really do catch more flies with honey, this is the ultimate honey trap for Warren.
Read More: Three Cheers for Elizabeth Warren, Our First Blogger Senator
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