text:
We officially live in Texas! And to continue with the good kind of heartache, I just got a whole bunch of film scans back.
A few months before we left I started shooting film portraits of some of our people that our life in Georgia blessed us with. 4 rolls in and more to come, I'll be sharing my favorites from this set of personal work.
I gotta start with this shot of Mark and Jed on one of our last evenings on the porch where we experienced so much rich life. Our favorite spot at the house we cried quite a bit over leaving. Grateful for this moment in time to remind us of countless memories!
Talking Rock, GA
Mamiya 645 on Tri-X 400


text:
Contrary to earlier reports out of China, Stephon Marbury says he's still holding out hope of signing with the Heat. Three years ago, I sat down with Marbury, and the two of us discussed other providential matters.
We were sitting in a Charleston, S.C., hotel room, Stephon Marbury and I, debating the finer points of Holy Scripture. Specifically, we were talking about Noah's Ark and spaceships, but let's not get ahead of ourselves. This was a little less than a year ago, the night before training camp and in retrospect probably the last good night any Knick would have that season. I was in Charleston on assignment for New York Magazine, working on a profile of Marbury, who in the preceding six months had given an excellent impression of a man gone completely and very publicly round the bend. There were the rambling interviews. There was the cameo in the Anucha Browne Sanders lawsuit, from which we learned that Marbury was doing full-gainers into the Knicks' intern pool. And there were the weird pronouncements: "I drink life's happy water which is bottled at the divine source," he blogged for the New York Post at one point, a sentiment that falls roughly halfway between Lourdes and Jonestown.
It was getting late, and Marbury was tucked snugly into bed, and all I could see of him was his large bald dome, lolling about just above the covers. A personal assistant, a fellow named Gaylord, was snoring softly from a nearby couch. We were on the sixth floor of the Charleston Place hotel, where earlier in the day Marbury had checked in under the initials "JCIMS." In the past, he told me, he would travel under a series of different names — usually "Star-something," he recalled. But perhaps he found it a touch grandiose, naming himself for the firmament. So "JCIMS" it was. Jesus Christ Is My Savior.
We talked about many things that night. About the Knicks. About his shoe line and his philanthropy. About the business of basketball. (It was here that he declared memorably: "If I didn't play the way how I played, I wouldn't have gotten no max contract. ... Don't get mad at me, because I'm telling you what's real. One plus one is two, all day long, and it's never gonna change. And that's factorial.") He spoke wistfully of the family time he'd sacrificed for the game. "Like my son going to the bathroom for the first," he told me. "Those are monumental moments."
Mostly, though, Marbury seemed bored. He had played basketball's boogeyman for so long — since the start of high school, really (reading The Last Shot now, you're struck not by young Marbury's ambition and cynicism, with which we're very familiar, but by the lucidity of his thoughts, with which we most definitely are not). By now Marbury was well-accustomed to explaining himself to journalists, and before long his answers started to drift from their moorings and more and more seemed to be directed at the Monday Night Football game unfolding on his television.
It was about this time that I said I don't believe in God.
Let me say here that I generally found Marbury to be an accessible, fairly genial subject, or at least I did right up until he proved himself to be neither, just a few weeks later. (This had something to do with my contacting Gaylord, his assistant, without Marbury's permission, after which I was denied any future access. This still seems backward to me, but as the Good Book tells us, "The wind blows where it wishes.") Marbury liked to communicate via text message, and I can report to you that even Stephon Marbury, on occasion, says "LOL." So believe me when I tell you that, while what follows may at times sound like a pointed exchange between a believer and a skeptic, it was not, as these things go, altogether unpleasant. It was just so unexpected: an epistemological inquiry with Stephon Marbury
It began when I spotted a Bible on the end table and asked if he had read any of it today.
"I'm in Genesis," he explained. "I'm reading from the front to the back."
"The good stuff's up front," I offered.
Marbury agreed. "Genesis is hot."
He turned to me. I knew where this was going. "What's your religion?" he asked.
I told him I had none.
"At the end of the day, it's all about you and your relationship with — you believe in God, right?"
I don't.
"You don't believe in God?"
I don't.
Marbury chewed on this for a moment. "Everybody's different," he said. "You don't believe in God. So ... are you an atheist?"
Yes, I would say so.
Some bad Abbott and Costello dialogue ensued. Marbury began poking at the edges of my non-belief, trying to take its measure.
"So that's like you not believing — like, if I said to you, somebody could jump from the free-throw line, you automatically don't believe it?"
It's nothing like that.
"So you don't believe there was a Jesus Christ?"
I believe that Jesus was a great carpenter.
Marbury laughed. "That's cool. That's what you believe."
We went on in this vein for awhile. I expressed the standard skepticism about Noah and the 300-cubit-long boat that could somehow accommodate the rough equivalent of the San Diego Zoo, at which point Marbury offered the following thought that we now pick up midstream:
"... Why does green mean that's the color green? Why can't you say another word for green being green? Know what I'm saying?"
I did not.
"If your mind can transform thoughts to create rockets to go into space, who is to say if an Ark was built? Like, if you could build spaceships to go from off this ground, to go up into the sky, and go land on the moon — you're saying, these things can't happen? So everything gets challenged, you understand what I'm saying?"
I did not, but he was rolling now.
"So at that time, they probably would say, 'Nobody can make a rocket to go up into space.' You know what I'm saying? Who's gonna build it, how they gonna built it to go all the way up?"
It soon emerged that Marbury had never met an atheist. And so, for a half-hour, he turned the questions onto me. He asked if I felt lost. He asked if I felt confused. He asked what I wanted out of life. He invited me to church. (Marbury goes to Christian Cultural Center, a megachurch at the far edge of Brooklyn. It's the sort of church that has ATMs. A few weeks after this interview, I texted Marbury and asked if his offer was still good, joking stupidly that God might strike me down at the door. He responded: "GOD will never strike you down. GOD is love and love is love. You don't get it, and that's ok. In time.") Atheism seemed to confound him. I ventured that in fact he probably had met an atheist before, and that many, if not all, of the journalists covering him are very likely atheists (not that I had any evidence). "For real?" Marbury replied. He thought that over for what seemed like a long time.
The next day, after practice, I was milling around the sideline with the rest of the media. I heard someone call out.
"Hey, Tommy! Tommy!"
It was Marbury, splayed lengthwise and propped on an elbow. He was rolling back and forth on some sort of padded cylinder. I went over to him. The beat guys, none of whom knew me from Adam, turned to look at me. "All?" Marbury asked, gesturing to the press. "All of them?" Embarrassed, I explained the matter to my colleagues. Howard Beck, from The New York Times, just shook his head and smiled thinly and began to walk away. "I'm not even going to touch that."
Story originally published Sept. 8, 2008

subset: commoncrawl


text:
Sean Dyche says the Clarets' fans have a part to play if their 'European Tour' is to come off.
The Burnley supporters have adopted the tour prospect as their anthem in recent weeks as Dyche's side has closed in on possible Europa League qualification.
And the boss is again looking forward to their backing against Brighton at Turf Moor on Saturday when a place in Europe for the first time in half a century could become a reality.
"I've said recently that it's a badge of honour," said Dyche of his side's European prospects.
"Everyone knows the bread and butter is being in the Premier League and continuing that.
"But behind that, to say you're a Burnley fan and your side was 16th in the Championship five-and-a-half years ago, and then now has got a chance of playing in Europe, then I think that's a hell of a shift.
"I think they're enjoying that, enjoying the feeling of it and the possibility.
"And if it becomes a reality then I think the fanbase will be absolutely delighted with that – and rightly so."
Back-to-back home wins against Everton and Leicester during the Clarets' recent five-match winning run could turn out to be pivotal in the race for Europe and Dyche is expecting another big atmosphere for the visit of the Seagulls.
He added: "You could hear the noise in the stadium when we beat Leicester.
"The fans have been terrific, regardless of Europe. If we get there – and obviously it's a possibility now – then I think you'll have a lot of very happy people.
"And they'll certainly play their part in helping us along the way, particularly with two out of three home games."
Depending on how results work out for the Clarets, Everton and Leicester on Saturday, European qualification could be settled.
A point for Burnley would effectively knock the Toffees - who are away to Huddersfield Town - out of the equation and end Leicester's hope of finishing seventh if the Foxes lose at Crystal Palace.
But Dyche is not running through the permutations as he concentrates solely on adding to the Clarets' points tally, which stands at 53 after coming from behind to earn a draw at relegation-threatened Stoke City last Sunday.
"The focus still remains on the performance and the outcome," said the Clarets' boss.
"I'm pleased to say after a hard game against Chelsea we went down to Stoke certainly with the right mentality of getting wins.
"We accept the draw but we could easily have won the game and I thought that was a good show of the mentality of the team to continue challenging ourselves to get as many points on the board.
"And if we do that, then factually we get more points than the others, then we play in Europe."


text:
Johnny Iuzzini demonstrates how to make different chocolate desserts.
Hide Transcript
How are we doing, good? [APPLAUSE] Come on, you're at a freaking chocolate seminar. All right, there we go. [APPLAUSE] Now my name's Noah. I'm the senior editor for foodandwine.com, and I have the pleasure of introducing your host for the next 45 minutes or so. And this is a true story, I was coming here through the airport in New York And I get through the scanner and I hear someone call for a bag check. And I turn around and Jonny was behind me and there's this big duffel bag that comes out. And he turns to the guy and he says no, it's full of chocolate. Now if you really wanna confuse a TSA agent tell him you have a giant duffel bag full of chocolate running through the x-ray machine. [LAUGH] But You guys are in for a treat today. Johnny is the author of a couple of books including this Tom right here. He is a chocolate maker. He is did dessert at some of the best fine dining restaurants in the United States including Daniele, John George And on TV, if they make desert and they're competing, he's judging it most recently on the Great American baking show. And now I will let Johnny take it away, everyone clap your hands please, Johnny Luzzini. [MUSIC] [MUSIC] All right, all right, all right! Are you guys having fun? Yeah! How many of you guys were as hang over as I am? Right now. Hell yeah! Let's do this. So this is one of my favorite festivals of the year. A lot of us are on like, what we call the food circuit. We go and do a lot of charity events, a lot of different food festivals around the country. But by far Aspen is my favorite because not only do I get to hang out with guys like you, my favorite security guard right here. [LAUGH] Right keeps me safe. Give that guy a round of applause. [APPLAUSE] Yeah yeah And it is such a small community we get to all walk around we do not have to get into Ubers and cabs you know. If you get hammered you get into a petty cab and he find your way home it is great, not that we did that last night, did we Morgan? Yeah yeah here we go again but so I wanted to do something fun so I have been a pastry chef for the last 25 years so like I said I have worked at some of the greatest restaurants around the world And I got to a point where I needed to change. I said if you think you're a badass, quit your job, do it again, and do it different. Do it better. And I've always loved chocolate. I went to school in Paris for chocolate. Chocolate is something that it's been near and dear. You know, we built the chocolate program at Daniel. We did the same thing at Jean-Georges. And we were the only ones to have that. We're doing like 15,000 pieces of bon bons or petite fours every three weeks. And that's unheard of for a restaurant. I'm glad it wasn't my food cost. And so for me, the natural progression was I didn't wanna work for anybody anymore, I didn't wanna be stifled in what I had to do. And I felt like a place like John Dor Danielle is only really serving the 1%, right? So I wanted to make a product that is as creative as I am. As delicious as I can be. And be totally accessible for everybody to have. So as you came in, let's just get to it. You got a little package, right. So it's a little sample package. I want everybody to open it up. Before it melts. Inside one of those packages is a golden ticket. So did anybody find it? If you didn't find it, it means it's mixed in the other ones. Everybody has to get another whole round of chocolates. [SOUND] Is that it? Is that it? Where? You got it? Get up here. [BLANK_AUDIO] [UNKNOWN] [BLANK_AUDIO] Thanks. [BLANK_AUDIO] This is for you. What's your name? Ceci. Ceci, where are you from? El Paso. And you absolutely love chocolate, right? Yes, of course. Right? Of course. You're not going to lie to me, right? So for you, I made something special. This is a 500 gram bar of the same chocolate you just tried. Really? For you to take with you, so just a little bit of a... Let's... Here Look at the camera. Yea. Yea. So this is for you to enjoy. Take it. Keep it cool. Thank you playing the Johnnie chocolate game. Thank you. The Willy Wonka. Have a wonderful festival. [APPLAUSE] I'll take that. All right. So, I hope you guys like that chocolate. So, all the chocolate I'm doing now is all single origin Bean to Bar sourcing from direct trade, fair trade, and I'm trying to do as conscious as I can about where the beans are coming from, how the farmer's bean taken care of. So it's important to me. So this is a Venice wafer you just had. I'm treating chocolate much same like your food That actually has salt in it. As I cook, as a pastry chef, I add salt to everything. Not because I want it to be salty, because I want to bring out the different nuances and flavors. So I hope you enjoy that. Let me get going on the demo here now. So we're gonna do one of the recipes from Sugar Rush. It's one of my favorite recipes, it's a crepe cake. So my friend, look who just walked in the door! You guys know my friend Brooke Limousin? [APPLAUSE] I got a mic Johnny. We're actually gonna. You need two mics? You need apron. Are you miced? I'm miced. You're miced. Can we get Brook an apron cause she's definitely not up here. You guys thought I was done with demos yesterday? And then Johnny's like where are you? You gotta get miced up. And I was like why do I have to get miced up for your demo? Because you made me drink too much last night. And I need help now. Well that's exactly why I was excited to be done. Ladies and gentlemen Portfor is the winner of Top chef. [APPLAUSE] So Chef Broke and I have a little rivalry as far as crabs. We have a little difference of opinion I would say. I call them crabs. Yeah. And that's the first difference of opinion. Next is about thickness so first of all let's just make our mix. You do yours a little bit different than me I just thought--watch-- Did anybody go to Brooke's demo yesterday? [APPLAUSE] So forget everything she taught you. I'm gonna show you how to make it right now. So dry ingredients, salt sugar. Flour, everything in the blender. That was cocoa. That was cocoa, that's not even supposed to go in the blender. [LAUGH] It's gonna be one of those days, Brooke can you crack my eggs at least? [LAUGH] Crack my damn eggs, right here into the blender, into the damn blender. [LAUGH] Into the blender. I thought I was doing. Okay do you guys know how to make brown butter, [UNKNOWN] why is that? So the way to do it is you just wanna stay, put it in there really slow, this is burned because I was texting Brooke trying to figure out where she was and I wasn't paying attention. It's always someone else's fault. It is, it is. That's what happens when you become a chef. You get to blame everybody else. So, you wanna slowly [INAUDIBLE] put that in there, this is the brown butter that I have now strained. How does it taste? How does it smell, Chef? Smells brown. Smells brown. If a color could smell, it would smell brown. All right, let's get that spinning. So I always put the wet in first. How do you make this go? [SOUND] Dry ingredients get mixed together. Pop that. I know how good you are at popping that open. Okay. Struggled with this all day yesterday. Let's get this in. My dry ingredients, I always always always hit them with a whisk. Usually I use a sifter but just to kind of aerate them. What that does it it helps them go into the solution a little bit easier. Whenever I do [UNKNOWN] like gravy and add flour to the gravy. The best thing you could do to prevent those lumps is add a little bit of salt or add a little bit of sugar because that granules helps distribute the powder a little bit easier. Right [UNKNOWN] You talk like a pastry chef. [LAUGH] I was like just put all that **** in the blender and try to get it over. [BLANK_AUDIO] Okay, the last two ingredients for me. Will you open that for me? It's a lot of steps. [BLANK_AUDIO] Also, [LAUGH] it's gonna be a rough day, it's gonna be a rough day. You okay, all right? [LAUGH] I think I need a timeout, I need a timeout. So bourbon, one of my favorite ingredients, and I'd always finish with the cream. The reason why the cream last, and I'm just going to just gently pulse this is I don't want to aerate that cream. I don't want to create bubbles in my crepe batter because then they'll look like pancakes like Brooke's press. [LAUGH] I make crepes [LAUGH] That's the difference. Would you open that for me? I'm shaking Alright, so lets go over here, in all the mess, lets do this. Do you guys see how many steps that was? That was three steps. That was three. Do you guys remember how easy my crepes were yesterday? Yeah do you remember what they looked like? Stunning. All right, so these are how do you even, this are amazing pans, I use this morning when we were doing, these are all clad and they are actually great [UNKNOWN] pans, [UNKNOWN] use something different. I've just used a non stick pan like that most people would have at home [LAUGH] [LAUGH] [LAUGH] Do we have a two ounce ladle around floating around for me? You need a ladle. We don't need one. Just do it straight out of. You guys have a two out ladle, not two and a half, not three, like a two ounce ladle? So this is the difference between a pastry chef And [UNKNOWN] pasty chef [UNKNOWN] recipes with grams, right? Because we want things to be consistent everytime no matter how makes them in the kitchen. Pastry chef's also know how to use rubber spatulas, so when a cook makes something, they just kind of shake the pot a little bit to get the excess out, they don't know how to- Well, savor chef's learn from experience on how things should Feel consistency wise. Yes. By repetitive, I don't know I feel- Yes. After doing it for so long you should be able to just eye ball it. Yeah. [LAUGH] Once again this is why she makes pancakes, pancraps. She makes pancraps, I make craps. All right so you wanna go- That's not on anymore. Wait sorry, my bad. So what you wanna do Going to roll these around, maybe a little bit more. There you go, Sheppy. You're up. Just kind of let it dance, dance dance, just cover the whole bottom. I messed up already, no I didn't. I'm going to save it, I'm going to save it. And back on. So, nice thin layer, what you want to see immediately is those little bubbles, that's why you know it's thin. Like a crepe. Crepe. Sh. So while Brooke makes another 10, I'm going to come over here. Here's your tray, Chef, when they come out. Thanks. So also, when I make crepes, I watch it here I don't need silly tools like this, because I don't ever want to stick something metal into my nice teflon pan. So I'm just gonna go in a circle. [LAUGH] [BLANK_AUDIO] I guess when you win Top Chef and companies just send you tons of equipment you don't care how you treat it, so you just use metal tongs and stuff in your pans. Is that what happens? That's what Kristian Kish told me, maybe not so much for you. [LAUGH] She won in the first try. [LAUGH] Aww man. I can't even come back to that sorry. [LAUGH] It's true. Now I put a hole in my crepe so it's messed up. I'm going to use a little silly tool. You do that. So how many of you guys-I know Brooke is a huge fan of Nutella. So in my book I make one, I call it No-tella. So its actually toasted cashews, a little bit of syrup here, salt. And add my own [UNKNOWN] chocolate, of course. Of course. Of course. Not Brooks chocolate, my chocolate. [LAUGH] So we we're in Kentucky having a crepe battle. [LAUGH] [LAUGH] Can you guys do that sorry. [LAUGH] My god this is horrible, this is horrible. Neither one of us are ever gonna be invited back, you realize that? [LAUGH] So this is super simple guys, if you guys love Nutella. You can make it without all those additional preservatives, additives, stabilizers that they put in. Just pick your favorite nut, follow the ratio in the book, grind it really down, there's so much fat and there's so much oil in good quality nuts, make sure they're nice and toasted, by toasting [UNKNOWN] bring out those essential oils as well. And what you wanna do is just let it grind, let it grind, let it pulse, just like making, if you ever made your own almond butter, own peanut butter, same kind of process. [UNKNOWN] add the melted chocolate. So you could do it with milk chocolate, dark chocolate, however kind of chocolate you like. Always add a little salt. Again, it helps bring out the flavors. Whoa. What's going on, chef? Why does that have a mound in it? I was looking for some milk because your batter is too thick. My batter is too thick. I was just looking for something to thin it out a little. Mhm. Do you guys have any water? I feel like that may work. So while that's going, I don't think Brooke's ever going to get all these crepes done in time before the demo ends. I'm going to let that keep processing, now I'm going to make the filling. So Brooke did a similar filling yesterday. We should probably copy that on my book. Anyway, we have another [INAUDIBLE]. [BLANK_AUDIO] I got it. I got it. I got it. So, I like this feeling a lot. You could do it in the KitchenAid bowel. We'll just do it over here. How many of you guys have a kitchen at home? So I get asked often what's the one thing you can't live without? And for me it's always, always, always this guy. I have so many different attachments for my kitchen adventures. I have probably six of them all different Ages and all different strengths and I'm gonna tell you what though. It's so versatile, it's so powerful, that, [BLANK_AUDIO] What people don't realize. How many of you guys bake often, or on a regular basis? How many of you guys take out your butter and let it come to room temperature before you put it into your machine? Okay, you're all fired, you know why? Because when people started doing that, started tempering their butter, started warming up their butter before they made. Are you okay, chef? I'm great, thanks, I'm just in the zone, do I look peaked? Sweating it out, sweating it out, try not to over-cook all of them though, okay? [LAUGH] I feel like maybe you could just do your own demo. Whoa. Woo. Whoa. But what fun would that be, chef? We get to spend quality time together. [BLANK_AUDIO] So ricotta, mascarpone. [BLANK_AUDIO] Lemon zest. Just say no to drugs kids. Just say no. [Laughter] So when you have a 675 watt Kitchen Aid, what's happening when you paddle butter? Your air hitting it, and what else? Your hitting it. Right, so what is butter? Butter is a emulsion right, water and fat. What happens when you put butter in the microwave for your popcorn? When you melt it, I know it melts but what happen when it melts, its separates right, the emulsions is breaking. So What happens, did we switch to a paddle yeah. What happens if you get the butter too hot in the bowl, it starts to separate right? What happens when that broken butter now goes into your mixture? It breaks your whole mixture, it changes the consistency. You ever make cookies and they come out greasy, or a brownie that doesn't bake right? It's because you aerated, you mixed it too much. So if you have something so powerful as this You don't need to have your butter room temperature. What I like to do is I cut my cold butter, unsalted because I always add my salt myself, right? I want to control the levels of salt. I always cut the butter into small cubes, toss it with the sugar and cream it that way. Always on slow to medium speed, never high. Again, I want to stay away from that air that's going affect how it's going to cook. You're getting better at this, chef. You're getting better. This takes a second. Aw man. [LAUGH] Stop. [LAUGH] Someone help me. How many of these did you need? How many do you need? I need ten. Ten. And I need someone to get this on here for me. I got it. So, I just want to bring this together guys. Don't kill it, don't pur��e it too much. Just to kind of bring the ingredients together. You could easily have done this by hand, but this is a KitchenAid demo, see. [Laughter] And I'm lazy, if anybody knows me. Thank you. So, here's a vanilla bean that I forgot to put in. Rare form you guys. So, how many of you guys use real vanilla? So, this is the way to open, Can you guys see the cutting board? Hold down the end of the vanilla bean. Using the back of the knife, flatten out your vanilla bean. All right. Flip the knife, come back through it. Hopefully your hands aren't shaking as much as mine from alcohol poisoning. [BLANK_AUDIO] [CROSSTALK] [LAUGH]. Back with the nice. [UNKNOWN] All right. [INAUDIBLE] Into our mixture. [INAUDIBLE]. [SOUND] My god that's what that what that noise too. I know I just realized it too, I thought it was my own head ringing. [LAUGH] [LAUGH] I really thought I was hearing that myself, I didn't think that was real. [LAUGH] Brutal, brutal today all right. I'm just gonna kinda bring this together the rest of the way. [BLANK_AUDIO] Okay. [BLANK_AUDIO] [LAUGH] Are you kidding me or what, what is, guys? [LAUGH] [LAUGH] I mean did I prove my point about her and her crepe ability here or what? [BLANK_AUDIO] [LAUGH] That's like a birthday cake. Look at this thing. [LAUGH] It's like a [UNKNOWN] you just made. I might not have ten for you. That's okay. I don't think we have time to put it together anyway. Give it to me. Will you wear this? This is like Leatherface or like Texas Chainsaw Massacre. [LAUGH] I was so going to do that I'm so mad you didn't. [LAUGH] All right how are we on time? We're okay right? All right so I have my home made Nutella here. [BLANK_AUDIO] Smell good chef, since you're the Nutella expert? I'm a little jumpy. I'm not gonna do that I promise. Okay it smells great. Yeah yeah it smells great sure. All right let's build this puppy. Can you grab one of those platters? The round one yep. This one? The one next to the shape of a crepe, yeah it works. [LAUGH] Right rock and roll. That's gonna hold up in between layers? Yeah. Good. Yeah trust me chef. All right. [BLANK_AUDIO] Take this over here So what we're gonna do, a layer down, a little bit of our Nutella. You're in charge of the- Super gritty looking. Yeah, it's called nuts. [LAUGH] It's called texture, chef, texture. Yeah. I know you like the stuff that's hyper pasteurized and processed and But I like stuff with a little bit of texture. [LAUGH] Okay. Texture chef. Understood. Say it. Texture. Texture. Yep. Chef. Chef oui chef. Thank you, thank you chef. You're in charge of this part, layer that. What, with what? Get your own spatula I don't care. I don't have another spatula. That's my spatula. [BLANK_AUDIO] Is it supposed to be this curdled looking? It's ricotta chef. [LAUGH] It's ricotta, okay. So yes, the answer is yes. Well if you were paying attention like everybody else was you'd know what was in the mixture. I wasn't. All right, can you speed it up a little bit, sparky? My god. Can you speed it up? All right I'll be over here. So, Brooke. Yeah. Did you just put all of that there? No. What happened to the ice? You do not pay attention at all, do you? In demonstrations. I feel like. Guys so everything Brooke does do the opposite when you go home and make this cuz you're gonna be making my recipe and not hers anyway. Correct. Yes. Read it out of the book. Read it out of the book. We don't follow recipes like you already said. Yeah. So what's the point of even having the book, chef? Pretty. [LAUGH] Okay. That works for me. It's a pretty book. Nice. It is. It's a very pretty book. All right. Spread spread spread. So in the mean time [UNKNOWN] on. Actually tried to make one of the recipes. Did you guys ever watched Top Chef Duels? Who watched, apparently a lot of people watched Top Chef Duels. [LAUGH] [LAUGH] Guys were just. And that show has got cancel [UNKNOWN]. So I competed on Top Chef Duels against Shelly Tang and I had to to a desert And I'm not a pastry chef obviously, and I looked at your book and I actually did one of the recipes. I did like, there was like a beet mouse with a chocolate. Anyway, it didn't turn out as it looked. Big surprise [LAUGH] I might not have been following the recipe. Again big surprise. [LAUGH] All right. And then Danielle was the judge and said this looks familiar. I'm surprised he remembers. [LAUGH] [BLANK_AUDIO] Guys what do you do with vanilla beans after you scrape them? [INAUDIBLE] Dry them. What do you do? Dry them. Dry them. So these are super expensive, right, vanilla is very, very expensive. So, what you don't wanna do is throw them away. I don't like vanilla extract. I have some really high quality extract for stuff like cookies or something like that. But what part every time I want Vanilla flavor. I use real vanilla and this can go into I have at home a big tub of sugar. And I keep putting in and putting in. And once they're, once they're nice and dry. Sugars hygroscopic which means it pulls out moisture, right? So, what it does is takes out and naturally dehydrates the vanilla bean. At that point, you go back into the food processor. Grind it up. Sift out all the bigger particulate, and you end up with now a free ingredient. You now have vanilla sugar. For every time you have sugar, now you have vanilla sugar. Another thing you could do is you could keep it in simple syrup. Simple syrup is one to one ratio, sugar and water. Make it up. Put these in there, and keep ' in the fridge, and it's great for summer, for juices, sodas, stuff like that, anything you want to make homemade You could put it in your vodka or your gin or whatever. Bourbon. Or your bourbon and do that. So guys keep these, keep these, keep these. I keep them in the freezer in zip locks and I get a lot. I use them for all different things. You can also candy them. I like to cut them into very fine, thin strips then I poach them in simple syrup. Take them out and then I just drain them out. And I dredge them in regular granulated sugar and I put it in a slow oven. Well, a slow oven means if you have a natural pilot, leave it with the pilot only overnight. If you don't have a pilot, turn the oven on low. Get it to temperature. And then turn it off, let it cool down. And then put the tray in there and just let them sit. And what it does is you get these crystallized candied vanilla beans. And they have a great stop, a great garnish for kids. For ice cream and stuff like that. Again, completely edible. The whole thing is edible? Are you done yet? Will you stop talking to me? You can't do two things at once, chef. Like just focus. Focus. I did my whole demo by myself. [NOISE] [LAUGH] [LAUGH] Was I or was I not called out to help her for her demo? I'm pretty sure I was, I was minding my own business over there. [BLANK_AUDIO] Okay that's good. Okay. So we're gonna finish it, just one layer of vircan on the top just like that. Can you make it nice though, and smooth? Make it nice. What I'm gonna do, guys, is we're gonna [UNKNOWN]. I always like thinking about, when I think about flavor I create dessert. What's the first flavor you know gonna be? Just because it's dessert doesn't mean it should be inherently sweet. I hate [UNKNOWN] sweet dessert, right? So if the first thing I ever taste is sugar, you fail, right? It's automatic failure for me. I don't want taste sweet. I want taste Chocolate or I want to taste raspberries or cashews and I'm always thinking about complimentary flavors, contrasting textures. So I have fresh raspberries but I also have freeze dried raspberries for a little bit of crunch. There's cashew and the Nutella there's also some crispy salted cashew on top. I'm always thinking about how to really like, elevate it through the same. [BLANK_AUDIO] Yeah. What are you doing buddy? I was I was gonna bring it over there for you. No not yet okay. So Can't see. This is liquid nitrogen guys. So -3, 3 what 360 farenheit? You're asking me? No I'm telling them.>> I don't know. I'm telling them. So [COUGH] Don't burn yourself. I think I just threw my back out. [LAUGH] I'm getting old. So liquid nitrogen is obviously very dangerous. You don't wanna stick your hand in and do stuff like that all the time. So you don't want to submerge yourself. It dissipates as soon as it's at room temperature into the atmosphere. So i left this bowl like this, in the next 15 minutes, it's gonna be gone. It's constantly just evaporating, evaporating. It's actually, if you look inside, you could see it's actually boiling. It's boiling because it's coming to the atmosphere. So what we're gonna do is something pretty cool in here. This goes in these in here. Do we have a slighted spoon? [UNKNOWN] [UNKNOWN] Do you wanna decorate your cake? Yeah. Here's raspberries, here's cashews? This is as high as you want it? Well you stopped making it so yeah that's fine. [LAUGH] Understood. There's time restrictions in these demos chef. So I'm just gonna let this go, let this go. And what you're gonna see is, if you ever look at raspberries, it's all these little micro. You know how citrus has segments? Well, so does raspberries. So what you're gonna see is, you're in there? [BLANK_AUDIO] See that? Isn't that cool? I think it's cool. I don't care if you think it's cool. [LAUGH] Brooke thinks it's cool. I think everybody in here is little hangover? [LAUGH] Cuz we're all little down here. How many of you guys are staying until Monday? [APPLAUSE] How many of you guys are gonna be on the dance floor with me Sunday night at Spazmatics show at Belly Up? How many of you guys, the spasmatics are my ultimate pleasure when I come to Aspen. I love them, here do you wanna break these up for me? Yeah. So Brook's just gonna kinda break these up. When they come back to temperature they're gonna be soft, but they're gonna be in their little components. So guys you know what I hate about these demos? I hate that I can't feed you. Right? Doesn't that suck? That sucks. So I decided for the first time this year, I don't know why it took me so long to, here you go chef. Yeah don't put them in your mouth by the way, right away. You don't want to do that. It totally touched my lip. Remember Christmas Story when you stick his tongue to the pole? This is so embarrassing right now. [LAUGH] Looks like you got the herp? [LAUGH] Aah. Sorry, chef. I forgot to tell you that part. It's like, it's not my first time, so- Anyway, so tomorrow, guys, I'm doing a. I wanted to be able to demo something but also have everybody taste it. So tomorrow, I'm doing the farewell brunch at the Jerome. There's still some tickets available, and we're going to rock it out. This is actually what we're making. Don't worry, I'm going to make the crepes myself. Brooke is not helping me, so this is going to be good. Hot, ugh. She won't be able to speak for a couple days anyway. My God [LAUGH] That is so embarrassing! Where's my, where's fresh raspberries? I'm done. Alright. Goodbye. [LAUGH] I totally just burned the inside of my mouth. Seven degree burn! Who told you to put it in your mouth, Chef? Whoops. Who told you to put it in your mouth? That kinda always gets you in trouble, doesn't it buddy? [LAUGH] I wasn't even listening. I have no idea what you just said. Yeah. How many of you guys have these things at home? Measuring cups? Yeah, you guys like them. Use them for everything? You know what they're good for? Sandcastles. That's it. And if I were to give everybody in the front row a measuring cup, same exact one, and the same exact tin of flower, and then I took all of your measurements in grams, every single one will be different, right. So a measurement recipe that has 15 ingredients, think about the variations on that all across the board, right. How many times do you make something It's great. Next time you make it, something's a little bit different. It'll be wierd. Never the same. Maybe the flowers compacted. Maybe your [UNKNOWN] has a humidity in it. Maybe there's some other. [CROSSTALK] Sugar the sink is in. Yeah, yeah. Thanks. Thanks for being my translation bar in the bottom. [LAUGH] You speak pastry, chef. Most people don't. [LAUGH] I mean, people know what [UNKNOWN] is. Thank you everybody. Six of seven of you. [LAUGH] Love you. Anyway. So guys, the best thing you could do for yourselves is the gain to habit of using weights. I don't care if it's ounces, yes I do hate ounces too, use grams, get a grams together, cheap you get them anywhere. The best thing you could do, especially if you have family recipes that have been archived from, passed down from generation to generation. When I was a little kid, my grandmother used to cook and I'd say, how much of this? She's like, this much. How much of that? She had these little, like, mangled Italian hands. Like, I don't even know. Like, they weren't even normal hands. Like, and she'd be like, this much, this much. Like Brooke, actually. Like Brooke. [LAUGH] She cooked a lot like Brooke. She's was a great chef. But it's impossible for anybody now to make her recipes is my point. So do yourselves a favor, if you wanna be more consistent in your kitchen. If you wanna be more accurate, and more precise start switching over to grams. It's the best thing you can do and if you have recipes that have been passed down for generations Get them converted to grams. Get them dialed in, and that way, for sure they're going to be the same from generation to generation and be archived. But I hope you guys have a wonderful time in Aspen. Do you have any questions so far? Any baking questions? Any questions about Brook? I mean. I'm, like, bleeding aren't I? Yeah. Like, bleeding. [INAUDIBLE] [LAUGH] What? [BLANK_AUDIO] So on the packages you see my website's on there, guys. I just recently launched. I have started with six different origins. So Venezuela, Vietnam, Tanzania, Jamaica, Peru, and Ecuador are my first six. I just got in beans from Madagascar, Costa Rica, and a different varietal of Ecuador. From a different farm so a totally different flavor profile. And so what I do is I make the liquor. Let me explain how you make chocolate liquor. Beans come in, right? From third world countries. The first thing we do is we put them through a machine that kinda bounces them around and sifts them by density. And we find a lot of nails. We find a lot of rocks, because they're selling it by weight, by the metric tonne. So this is a third world country, and they get paid by weight. So coco beans don't weight that much. You know what weighs a lot? Rocks, nails, anything else that they could find gets thrown in the bag by the handfuls. Get the weight up, get the weight up. So the first thing we have to do is go through all the beans. Remove all this debris, all these impurities to make sure that doesn't get mixed into natural chocolate. Then it gets roasted, then it goes into the winnower. And what the winnower does, it's like gears. The beans go in, they get, and what happens is, it's a pump with a vacuum. The beans come through and by density there's a lot more husk on the outside of a cocoa bean than there is say a coffee bean. Coffee beans tends to burn off during the roasting process. The husk stays on for chocolate, so we have to separate the two right? Then we get a product called cocoa nibs right, you ever buy cocoa nibs a store, or see cocoa nibs in a dessert? All that is is roasted, pure cacao beans. From that point, it goes into a [UNKNOWN] the size particles down. From that point into a [UNKNOWN] bunch of these little super hard alloy beads. The chocolate goes up, the cocoa goes in. That's where we add sugar, cocoa butter, everything else. Milk powder for making milk chocolate. Spun spun spun and what happens is the ball crash into each other and you know what it does? Have you ever had Mexican chocolate and it's kind of gritty right? So what our palate can detect right chef is, what are you gonna do with knife. I was gonna cut it to see if it actually [UNKNOWN] Your palate can detect down to 20 microns, under that you can't detect any kind of grittiness. So Mexican chocolate tends to be in the 20 30 microns. Area below that is where we want for fine chocolate. So we constantly check with a micrometer so we get blow that. So boring, seriously is anybody paying attention to this? I'll just put my mask back on. [LAUGH] Let me know when it's over. I thought I was boring yesterday seriously. Sorry I apologize if you guys were learning stuff, I apologize, I'll be quiet. [LAUGH] Sorry, continue, I apologize. Anyway, that's how you make chocolate. [LAUGH] I'm gonna be wearing really bright red lipstick later, you guys, just to- How many of you guys are gonna come to the lunch tomorrow? To hang out with me and have some crepes. [APPLAUSE] How many of you guys will come and dance with me in dresses in nerd and spazmatics. [APPLAUSE] How many of you guys are going to block Brooke Williamson on social media?>> At Chef Brooke with a W, I am way better at social media than he is.>> Because you hire somebody to do it.>> Are you kidding me?>> You hire somebody. First of all, is Nick here?>>Nope.>> Hashtag Nick Roberts, the husband by the way responsible for actually making everything happen behind the scenes. #nickroberts is a good buddy of mine. Brooks husband who she doesn't give enough credit for anything. [LAUGH] My God! Thank you chef. This is the most cooking that you've done in three years other than on TV. [LAUGH] At least I have restaurants. At least I remember what restaurants feel like. Sure, it's been a while. It's been a while. It took my five years, guys, from leaving Jean-Georges to getting my chocolate company going. Any other questions, concerns, comments, digs? I like digs better. Yes? [INAUDIBLE] What party? [INAUDIBLE] It's both, both. Tonight is industry, tomorrow is public Thank you for participating. [LAUGH] Really? [LAUGH] Really, really? It's pretty. [LAUGH] Brooke Williamson, thank you very much. [LAUGH] [APPLAUSE] [APPLAUSE] Sorry chef, there you go. Chef thank you for playing. Really did you make this? [LAUGH] [FOREIGN] No for real did you make this? If you would have been here at the beginning of the demo, the golden ticket winner got one, and my helper got one. Shut the **** up, seriously? Thanks. [LAUGH] Thank you everybody for coming.


text:
Insolvency threatening? Who ya gonna call?
May 23, 2018
Bench, Joe Bloggs, and East have all entered into administration in 2018. New Look and Select have both entered into Company Voluntary Arrangements (CVAs). House of Fraser is next up. This article highlights the duties of directors if insolvency threatens.
Directors need to navigate a legal minefield when deciding whether their company is fundamentally strong enough to survive. The decision to carry on trading may depend on a range of factors such as interest rates, availability of funding, strength of the competition, and domestic and foreign demand for the brand. The procedures they follow in reaching an answer to this decision is also key.
Directors, duties and potential insolvency
Directors have a raft of statutory duties. When a company is solvent, these duties are generally owed to the shareholders.
But the duty to promote the success of the company for the benefit of its shareholders will reduce and be overtaken by an obligation to have regard to the interests of creditors as a whole as a company nears insolvency.
As a general rule, as a company's financial position worsens, the interest of the company's creditors generally should become of paramount importance. The dual threat of personal liability or disqualification as a director means that directors ignore at their peril the interests of creditors.
Steps which the directors should be taking
These threats apply mainly in respect of the period where there is no reasonable prospect of avoiding an insolvent winding up. A good example of the need to be careful when approaching insolvency is the public criticism of the ex-directors of Carillion. Controls should, therefore, be established to minimise the risk of wrongful trading. These should include:
- the production of detailed, accurate, and up-to-date management accounts;
- the production of detailed cash flow statements that reconcile to the P&L account and balance sheet (profit does not equal cash and solvency!);
- the production of board minutes detailing rationale for decisions;
- obtaining valuations for asset disposals;
- reviewing all relevant trading information at regular board meetings where directors are encouraged to raise any specific concerns;
- formulating specific areas of responsibility for each director and avoiding conflicts;
- reviewing the position of the creditors generally. In particular, directors should be very careful about favouring one creditor over another (particularly if connected to the company or some incentive to pay him, e.g. he holds personal guarantees from directors);
- considering your own financial position. For example, whether it is appropriate a director to be paid any promised bonus; and
- taking professional advice.
It is in the interests of each director to ensure that all deliberations of the Board are fully minuted, so ensuring that any subsequently appointed liquidator can establish the efforts taken, not only by the board, but by each individual director to protect the company's creditors.
The fact that a director obtains professional advice in this area is likely to be a helpful factor. By contrast, directors who have been required by liquidators to complete an extremely detailed questionnaire as to their conduct prior to an insolvency, often state that they wished that they had kept better records, including full notes of their attempts to protect the interests of the creditors.
Resignation is very much a last resort and should only be contemplated if a director's concerns are being ignored and departure would draw attention to the company's plight.
If a director believes that the company cannot continue trading, there are several options available at this stage. The first one is to bring in the so-called "turnaround experts". As in the case of AlixPartners and Jaeger, these experts are typically engaged with a view to informally turning around the company. This can involve selling off key assets, restructuring or closing failing stores.
However, if this does not work, or it is believed that the situation is already terminal, then it is time to start talking to an Insolvency Practitioner. These practitioners will typically set out a number of options, including a CVA, Administration or Liquidation.
A CVA allows companies to come to an informal yet binding form of agreement or compromise with the company's creditors and so avoid or supplement other, more formal, types of insolvency proceedings (such as administration). One example of such a CVA is New Look, which entered into a CVA on 21 March 2018 resulting in 980 jobs lost and 60 stores being closed.
A CVA involves a meeting between the shareholders and creditors of the company, who will vote on approving any proposals as to how their debt is to be paid. For example, creditors may agree to accept 75p for every £1 owed in an effort to save the company. These proposals must be approved by a simple majority in value of the members and 75% in value of the company's creditors present and voting.
Unlike an administration, a CVA does not automatically result in a statutory moratorium which protects the company from creditors taking action to recover their debts. However, small companies (with fewer than 50 employees, turnover of less than £5.6m and balance sheet assets of less than £2.8m) can elect for a 28 day moratorium, which ends on the day the members' and creditors' meetings are held (or on the expiry of 28 days).
Another option for a company that is under threat of insolvency is to launch the process of administration.
This enables a company to be rescued or reorganised, or its assets realised, under the protection of a statutory moratorium.
Routes into administration
An administration can be commenced by way of:
- a petition to court (a shareholder, director or creditor may petition). A qualifying floating charge holder may intervene in the application by nominating an alternative administrator or blocking the appointment altogether; or
- through an out-of-court route. The out-of-court route was introduced as a quicker, cheaper and less bureaucratic route.
When a company is in administration a full moratorium on insolvency proceedings and other legal process applies to the company. A moratorium is effectively a freeze on creditors taking action against the company and means that the administrator can get on with the business of restoring the company to profitability without having to deal continuously with the attempts of secured creditors trying to enforce their rights.
The role and functions of an administrator
The administrator (who must be a licensed insolvency practitioner) is given wide powers to carry on the company's business and realise its assets. The three key functions of an administrator are to:
- Secure control of the company's assets;
- Prepare proposals for approval of the creditors; and
- Carry out those proposals.
There are three different types of liquidation:
- members' voluntary winding up;
- creditors' voluntary winding up; and
- compulsory winding up.
A members voluntary winding up can only be done if the company is solvent and a compulsory winding up is not a decision of the company, so neither are discussed here.
The very real prospect of liquidation is well demonstrated by that of Cammac Venture Limited (the fashion label of reality television star Millie Mackintosh). This was despite being the biggest-selling brand on Asos (excluding Asos' own labels).
A creditors' voluntary winding up begins when the directors decide that it cannot by reason of its liabilities continue its business and it is therefore advisable to wind the company up. The directors then call a shareholders meeting where the shareholders must pass a special resolution determining that the company should be wound up.
Within 14 days of this meeting, the company must convene a meeting of the creditors, where the appointment of a nominated liquidator must be confirmed. It is common to hold the shareholder and creditor meeting on the same day, with the shareholder meeting being held first.
After the liquidator is appointed, they will carry out their work in the usual way, by selling off assets and making redundancies to cut costs and realise assets for the purpose of distributing funds to creditors.
The downside to this form of liquidation is that the liquidator's fees are typically quite high. They may even ask for an indemnity from the shareholders if they believe they will not be able to pay their fees from the value of the company's assets.
So, who ya gonna call?
There are three different types of liquidation:
- members' voluntary winding up;
- creditors' voluntary winding up; and
- compulsory winding up.
A members voluntary winding up can only be done if the company is solvent and a compulsory winding up is not a decision of the company, so neither are discussed here.
The very real prospect of liquidation is well demonstrated by that of Cammac Venture Limited (the fashion label of reality television star Millie Mackintosh). This was despite being the biggest-selling brand on Asos (excluding Asos' own labels).


text:
28 Aug 2009
Had a food shoot all day yesterday in London. It was a great job as the client wanted to focus close in on the food which is the sort of thing I'd normally do so it fitted well with my style. As I use very little lighting apart from natural light this was a bit challenging as the reflections from outside where really causing a lot of problems. In the end I had to use a white scrim over the top to diffuse the light as much as possible but it worked well. I'm a huge fan of desserts and did manage to try all 5 I had to shoot, this summer pudding being particular lovely.
25 Aug 2009
Got a nice letter from the Queen today. That doesn't happen much. I did a wedding photography job in Windsor castle and the couple had special permission from the Queen to be photographed in the Moat Gardens so sent Her Majesty a couple of prints and got this reply today. How very nice of her.
24 Aug 2009
Philip Bloom, the video maverick, posted a tweet today about awarding a prize for the 2,000,000 visitor to his site. He was quite a way off. So with a bit of photoshop wizardry I made the 2 million mark magically appear 10 minutes later (see above). He fell for it and the Canon 5D Mark II was all mine but he soon found out and am not sure he was that amused. Oh well. He posted a nice link to my website so I think my hits might go through the roof this week for the wrong reasons.
22 Aug 2009
About two years when I was setting up my website (not the current one) I was putting together my pictures and noticed that most of my shots were portraits. Not sure why this was because it takes more effort to hold the camera that way! Anyway, the website I was working on landscape-shaped pictures looked much more impressive and filled the space so much better. So I had to adapt what I'd taken and put two semi-related pictures together (like the above picture) and I found that I liked the effect. There was something about it that told a story. It was no longer a static shot (even though it was) but it added another dimension.
21 Aug 2009
Moving on from the polaroid transfers I did of Asia I've now done a series of 8 images of british memorabilia. I stared with the obvious, a distressed british flag and then went to a town near me which has a lot of antique shops and asked kind shopkeepers if I could take pictures of some of their british memorabilia. There was so much to choose from but decided to concentrate on old pictures of the queen and queen mother mostly commemorating special events. And weirdly, the best items were often on biscuit tins! Here is the link to have a look at more. CLICK HERE
18 Aug 2009
Now this is a bit different but I love this sort of stuff. It's called TTV (through the viewfinder) photography and its when you use a digital camera to photograph the viewfinder of an old waist-level camera. In this case a Kodak Brownie reflex that cost me £3. Because it's old and beaten up and there's years of dust accumulated in the camera it creates these Holga or Diana camera type pictures. But being digital it is a lot easier than mucking about with the problems associated with Holga's and their light leaks and unpredictable nature. With this it is just a case of pointing your camera at the viewfinder of the old camera. It does look a bit odd as you take the picture and you get a lot of weird stares but stay with it as the results look great. I've only taken one or two pictures so far and this one of my daughter is a bit rough and her expression isn't great but you get the idea. Give it a go.
17 Aug 2009
This is a new stock shot I did as part of a series of pictures about the fact that people just don't have enough money to save. What with the mortgage and bills what we are saving is just not enough for those rainy days or our retirement days. It's not a very uplifting picture so this might appeal to the editorial market or an advertiser trying to promote their latest saving scheme. We shall see. I've uploaded it to Getty in a series of three other similar pictures with different words on the jars. We shall see as they say.
This is another image from an alphabet book I did for a family. Similar to the pink Princess picture below. It's a fun picture and a good stock shot as well that I plan to submit to the stock library I work for. Not sure which one yet Getty images charges $50 to submit to their Photographers Choice (PC) collection so you have to be very confident that it will sell in the current climate to pay that fee upfront. Or I send it to another library that doesn't charge but doesn't have the same clout as Getty - let's hope that changes and the internet empowers more photographers either with their own website to sell from or other libraries that offer a realistic alternative.
16 Aug 2009
I don't do much but I do a little bit of wedding photographer every year through my site www.weddingphotographerinsussex.com and while wedding photography is often seen as the evil child of photography I enjoy the weddings I do. I really like this picture - the dresses of the bridesmaid and the vicar somehow just come together nicely in this image. It works so much better in black and white than colour as do quite a few wedding shots.
13 Aug 2009
The Daily Telegraph online has just written an article on Polaroid transfers and profiled my new work so really pleased about that. They talk about the traditional way of creating polaroids and then using Photoshop so a very well-balanced piece with a lot of material to keep everyone happy. The link to the piece is here
Time-lapse photography is a great way of getting into making fun movies without actually having to own a video camera. I did this little time-lapse for a client and they loved it. More so than the rest of the filming I did. It is as easy as setting up your camera on a tripod and setting the shutter to go off every 2 or 3 seconds while the event happens and viola on cool movie. Then it is just a question of loading it into a program like Quicktime Pro and it does all the hard work for you.
12 Aug 2009
As well as being a photographer I also shoot quite a few videos and movies for clients and this is a little fun project that I shot with the canon 5D mark II. This movie isn't for everyone so you have been warned - especially those a little sqeamish!!
11 Aug 2009
It's great working with kids, no mattter how challenging sometimes, the rewards are so much higher than the disappointments. This portrait is for an educational alphabet book where they act out each letter. Great fun and can't wait to do some more.
10 Aug 2009
Finally finished adding polaroid transfer looks to 30 Asian images so really pleased they are now done and uploaded to my photoshelter site. Hopefully, a few will sell as limited edition prints.
9 Aug 2009
My Polaroid transfer images I've been working on have been quite popular with people so thought I'd add another. Not all images work with this treatment and it has been quite surprising that sometimes the more mundane shots seem to work better than the dramatic. This was was taken in Hoi Ann, Vietnam again.
7 Aug 2009
Been sorting through my library of images from Asia to find pictures suitable for some Polaroid treatment - albeit in photoshop but they look quite realistic. This shot was taken of an old woman in the town of Hoi Ann in Vietnam.
6 Aug 2009
This was taken while on a job in Belgium and it's the sort of thing you don't often see very much these days due to health and safety. And while it is a bit of a shocking photo I really like it.
5 Aug 2009
This is a screen shot for a petition to the prime minister to stop companies in photo competitions stealing artists work. Please sign it if you care about your work.
Click here for the link.
4 Aug 2009
This is a great example of a photographer with a good eye for video. Ami Vitale does a really good job here. I own a 5d Mark II and have been playing with video and this is video is a great inspiration.
This has been one of my most viewed pictures on the internet. I took it ages ago when I was at college in America. I guess it says a lot and gets you wondering how the man, his life, what happened to his leg, his tattoos and it seems by this pose his positive outlook on life in the face of a difficulties.
Uploaded lots of new pictures to my new photoshelter site but it's taking longer than I thought. Click here for a look.
3 Aug 2009
Now this is a very unexciting blog entry so I do apologise now. I need to place a logo on the web to link to my photoshelter website and this blog will do the job nicely. Sorry.
1 Aug 2009
Venice is a fantastic place to photograph but it has been photographed to death so getting something non cliche is always a challenge. This was shot quite late at the evening as the sun was low in the sky and there is just something about the shot that I ike.
Subscribe to: Posts (Atom)


text:
Ian Dorsch
Ian Dorsch is a GANG award-winning composer and multi-instrumentalist based in Washington State USA. He specializes in music for video games, but his work has been featured in everything from film to web video. As composer for The Escapist Magazine, Ian has written theme music for some of the most viewed web videos of all time, and his game music can be heard in everything from award-winning independent games to upcoming releases from Microsoft Game Studios.
Royalty Free Tracks(5)
100% secure shopping
PremiumBeat.com copyright © 2005–2020 Shutterstock Canada, ULC
All rights reserved.
All rights reserved.


text:
American Hustle, Gravity and 12 Years A Slave lead this year's highly competitive race for Hollywood's top trophies.
THREE films – American Hustle, Gravity and 12 Years A Slave – cemented their frontrunner status for the Oscars on Thursday in what is shaping up to be a highly competitive year for Hollywood's top honours.
Director David O. Russell's 1970s conmen caper American Hustle and Alfonso Cuaron's space thriller Gravity each won 10 Academy Award nominations, while Steve McQueen's brutal depiction of slavery in 12 Years A Slave secured nine. All three films garnered nods for best picture and best director.
"This has been an amazing ride, and to receive nine nominations from the Academy is testament to all of the hard work," said McQueen, a British filmmaker who unearthed the real-life American story about a free man sold into slavery.
But in a year hailed as one of high quality for the Hollywood industry, several other films could challenge the favourites in the race for the world's top film prizes.
Somali piracy thriller Captain Phillips, the AIDS activism tale Dallas Buyers Club, and heartland comedy Nebraska, each garnered six nominations.
Martin Scorsese's cautionary tale on financial greed, The Wolf Of Wall Street, quirky computer-age romance Her and adoption drama Philomena round out the nine nominees for best picture.
Members of the Academy of Motion Picture Arts and Sciences may nominate up to 10 films for best picture, but only chose nine this year. A notable exclusion was the Coen Brothers' Inside Llewyn Davis, which had won some top critics' awards, and scored only two nods overall.
The race could be complicated by the long lead time to the Oscars ceremony, to be hosted by comedian Ellen DeGeneres in Los Angeles on March 2.
Top actors snubbed
The crowded honours race spilled over into the acting categories, where the Academy snubbed some veteran stars and instead chose to recognise up-and-coming talent.
Eight individuals in the acting categories are first-time nominees, including Chiwetel Ejiofor as the free man sold into slavery in 12 Years A Slave. He will compete in the best actor race with Matthew McConaughey, the Golden Globe winner last Sunday for his role as the unlikely AIDS crusader in Dallas Buyers Club, and Leonardo DiCaprio as the swindling, fast-living stockbroker in The Wolf Of Wall Street. DiCaprio said he "found the role to be one of the most challenging and rewarding of my career".
And while the best actor race included veteran Bruce Dern for his cantankerous old man in Nebraska and Christian Bale as the conman with bad hair in American Hustle, it excluded Robert Redford, who won acclaim for his solo role as a sailor lost at sea in All Is Lost, and Tom Hanks as the captain under siege in Captain Phillips.
Hanks, who has not won an Oscar since his back-to-back wins in 1994 and 1995, was considered a favourite, mostly because of his harrowing final scene in the film.
"I'm disappointed by it," said Captain Phillips producer Michael De Luca. "It was a crowded field this year. It's a great field of movies. I think with Tom, who has been so excellent in everything for so long, he makes it look easy." Hanks' Somali nemesis in the film played by newcomer Barkhad Abdi did win a best supporting actor nod, however.
Good year for veteran actresses and Oscar winners
Meryl Streep extended her lead as the most nominated performer with an 18th nomination, this year for best actress as the matriarch in August: Osage County. Streep goes up against fellow Oscar winners Sandra Bullock as the astronaut lost in space in Gravity, Cate Blanchett as the riches-to-rags socialite in Woody Allen's Blue Jasmine, and Judi Dench as the Irish mother who loses her son in Philomena. Amy Adams is nominated for her turn as a con-lady in American Hustle.
"This is just the loveliest news," said Dench. "I'm so happy for everybody involved, and so proud to have been part of the wonderful experience that Philomena has been."
The list excluded Emma Thompson, praised for her role as the Mary Poppins author in Disney's Saving Mr. Banks.
Rare feat for 'American Hustle'
In the supporting categories, there was a nod for newcomer Lupita Nyong'o as the slave Patsey and another for her cruel master, played by Michael Fassbender, in 12 Years A Slave.
American Hustle also earned supporting nominations for actors from Russell's hit last year Silver Linings Playbook – Jennifer Lawrence, who won the best actress Oscar, and Bradley Cooper.
Russell's romp through 1970s New York earned nominations for best picture, directing, writing and all four acting categories, a rare feat he also scored last year.
At the Golden Globes on Sunday, 12 Years A Slave, distributed by Fox Searchlight, a unit of 21st Century Fox , won best drama while American Hustle, distributed by Sony, won best musical or comedy. Gravity was distributed by Warner Bros., a unit of Time Warner Inc.
In the next few weeks, Hollywood will look to see how the actors, producers, directors and writers guild awards shape up.
Their members also constitute the bulk of the 6,000 Academy members.
Oscar voters have a longer time this year between nominations and awards and there is a risk they could get bored by the frontrunners, change their minds or be distracted by the Winter Olympics, said awards handicapper Tom O'Neil of Goldderby.com.
"Right now it's looking like 12 Years A Slave is ahead based on the momentum," said O'Neil. "It feels very important. It has the urgent social message that the Oscar voters like, but it's a hard movie to take."
American Hustle, he added, has an A-list cast, a good box office and lighter fare, while Gravity is "a spectacular achievement cinematically". Cuaron won best director at the Globes and the techical advances he used to depict the wonders of space in Gravity yielded nominations for cinematography, visual effects and sound, among other technical categories. – Reuters
List of key nominations of the 86th Academy Awards (winners will be revealed in Hollywood on March 2):
American Hustle
Captain Phillips
Dallas Buyers Club
12 Years A Slave
The Wolf Of Wall Street
Christian Bale in American Hustle
Bruce Dern in Nebraska
Leonardo DiCaprio in The Wolf Of Wall Street
Chiwetel Ejiofor in 12 Years A Slave
Matthew McConaughey in Dallas Buyers Club
Amy Adams in American Hustle
Cate Blanchett in Blue Jasmine
Sandra Bullock in Gravity
Judi Dench in Philomena
Meryl Streep in August: Osage County
David O. Russell for American Hustle
Alfonso Cuaron for Gravity
Alexander Payne for Nebraska
Steve McQueen for 12 Years A Slave
Martin Scorsese for The Wolf Of Wall Street
Barkhad Abdi in Captain Phillips
Bradley Cooper in American Hustle
Michael Fassbender in 12 Years A Slave
Jonah Hill in The Wolf Of Wall Street
Jared Leto in Dallas Buyers Club
Sally Hawkins in Blue Jasmine
Jennifer Lawrence in American Hustle
Lupita Nyong'o in 12 Years A Slave
Julia Roberts in August: Osage County
June Squibb in Nebraska
Before Midnight
Captain Phillips
12 Years A Slave
The Wolf Of Wall Street
American Hustle
Blue Jasmine
Dallas Buyers Club
Broken Circle Breakdown, Belgium
The Great Beauty, Italy
The Hunt, Denmark
The Missing Picture, Cambodia
Omar, Palestine
The Croods
Despicable Me 2
Ernest & Celestine
The Wind Rises
The Act Of Killing
Cutie And The Boxer
Dirty Wars
The Square
20 Feet From Stardom
Alone Yet Not Alone from Alone Yet Not Alone
Happy from Despicable Me 2
Let It Go from Frozen
The Moon Song from Her
Ordinary Love from Mandela: Long Walk To Freedom
The Book Thief
Saving Mr. Banks
American Hustle
The Grandmaster
The Great Gatsby
The Invisible Woman
12 Years A Slave
The Grandmaster
Inside Llewyn Davis
Dallas Buyers Club
Jackass Presents: Bad Grandpa
The Lone Ranger
The Hobbit: The Desolation Of Smaug
Iron Man 3
The Lone Ranger
Star Trek Into Darkness
> For more info, go to oscar.go.com.


text:
STOCKTON - For years, when Andy Prokop told his life story, he glossed over the part about Vietnam. Like a lot of soldiers, he met hostility returning from the unpopular war.
STOCKTON - For years, when Andy Prokop told his life story, he glossed over the part about Vietnam. Like a lot of soldiers, he met hostility returning from the unpopular war.
As a 23-year-old Army veteran, Prokop returned home in 1970. He was angry and started fights in a heartbeat.
Today, at 64, he's upbeat as president and CEO of the United Way of San Joaquin County, raising money for local charities.
People know him as a nice guy. He has served in leadership with the Child Abuse Prevention Council, the Jose Hernandez Reaching for the Stars Foundation and Mary Graham Children's Shelter. He's been called "Mr. Spear" of the Stockton Asparagus Festival.
This recent chapter of his life has been well documented, but not his time in Vietnam.
When he came home from the war, Prokop stored his uniform, put away his dog tags and set aside the memories - like a photograph of him as a helicopter door gunner circling high over Saigon.
"I put it into a footlocker, and it stayed there 40-plus years," Prokop said.
He's only recently started opening up. Prokop no longer skips over the Vietnam part of his narrative.
Last year, the American Legion Karl Ross Post No. 16 in Stockton learned of Prokop's warrior past.
They told Prokop they wanted to honor him as the post's first-ever Veteran of the Year at an annual dinner.
The ceremony will be held tonight, 36 years after the fall of Saigon on April 30, 1975.
Prokop not only decided to accept the honor, but he also looked again inside that locker and started reflecting on his past. The honor has given him a new purpose.
Prokop says he wants to tell his Vietnam story if it can help soldiers today coming back from Afghanistan and Iraq. Many are traumatized, seriously injured and don't get the care they deserve, he said.
"Here a person gives their body up, sometimes give their lives up," he said. "Yet there's no financial compensation to those left behind."
Tino Adame, the Karl Ross post commander, said Prokop was a natural choice for the honor. He served when his country called him to duty and now he is dedicated to his community, said Adame, also a Vietnam veteran.
Many veterans remain quiet about their time of service, Adame said. It is not as much about telling war stories as it is helping other veterans who are struggling.
Hearing Prokop may encourage others to step up, Adame said.
"When I found out he was a door gunner, I said, 'Wow,' " Adame said. "He's a good example of what positive people can do."
Prokop's Army service marks one chapter in his sometimes-rocky early life. Overcoming adversity is a theme.
Prokop was born in Fresno to an abusive and alcoholic mother. He was in and out of foster homes. As a teenager, he got a job at McDonald's.
After high school, he entered college to become a history teacher. That was derailed by the military draft, which soon landed him in Vietnam and the bloody Tet Offensive of 1968.
He first repaired helicopters - sometimes in the jungle under enemy fire - and next became a gunner, hanging from the door of a Huey taking fire while swooping in at 100 mph to retrieve infantry soldiers from the jungle.
Most door gunners like him in the 117th Assault Helicopter Co. were injured or killed. Despite the odds and 800 hours in combat, Prokop returned home without a physical scar. But inside, things were different.
He recalled his sister driving him from Travis Air Force Base home to Fresno. He had on the same jungle fatigues he wore 24 hours earlier and half a world away. Soldiers plucked from the combat zone, he said, received no help adjusting to life at home.
"Most of us slinked through airports," Prokop said.
Soldiers were called "baby killers" and derided, causing Prokop to bottle up his past with shame. While he's now coming to terms with his military past, there are dark parts that will remain unspoken.
"The thing you're not proud of is that you had to be in conflict to ultimately take someone's life," he said. "Well, they were trying to take yours, so you did it."
Back home in Fresno, he returned to what was familiar - fast-food work.
He took a job at Straw Hat Pizza and rolled dough for six months, which he found therapeutic. His supervisors saw management potential.
Prokop credits his mentors at Pizza Hut for helping him control his hair-trigger temper and cultivate his people skills. He was fired from a previous job because he punched a guy.
That was a "whole different Andy," said Prokop, who has been married to his wife, Carol, for 39 years. They have two adult children.
Over the years, Prokop rose up the ranks of the fast-food industry and eventually managed 350 Carl's Jr. restaurants for the company's founder, the late Carl Karcher.
"He was like the dad I never had," Prokop said.
Karcher sold Prokop four Stockton Carl's Jr. restaurants for the price of one. He eventually sold them off before taking over leadership of the local United Way chapter in 1999.
Rep. Jerry McNerney, D-Pleasanton, said Prokop's community service shows his dedication to helping others.
"I'm glad that Andy will be honored," McNerney said in a written statement. "He's earned this recognition and our thanks for all that he has done for our country and our community."
Before this recognition, Prokop would joke about it, saying he turned to fast food because there was no demand for a door gunner back in the States. "That's about as far as it went," he said with a chuckle.
He is still trying to figure out how to use his experiences in Vietnam. Deeply religious, Prokop said he believes God brought him through that so he can now help others.
He is grateful for the recognition and newfound pride.
"For 40 years, this lay dormant in my heart and footlocker," Prokop said. "Had they not given me this award, this stuff would probably still be in that footlocker."
Contact reporter Scott Smith at (209) 546-8296 or firstname.lastname@example.com. Visit his blog at recordnet.com/smithblog.


text:
Jessica Paré, James Wolk Grace GQ; January Jones to Star Opposite Ethan Hawke
This week, GQ features Jessica Paré and James Wolk in its pages, while January Jones is cast in a movie opposite Ethan Hawke. Plus, Variety reports on a new horror/thriller featuring Aaron Staton. Read on for more:
• British GQ features Jessica Paré — "yes, she of 'Zou Bisou Bisou'" — in a photo shoot in its March issue.
• James Wolk models some new spring office suits for GQ, which describes Bob Benson as "slippery and disorienting: pleasingly bland with the suggestion of danger."
• Deadline reports that January Jones has been cast in Good Kill, a movie to be directed by Andrew Niccols that also stars Ethan Hawke.
• According to worldwide rights to Preservation, a horror/thriller featuring Aaron Staton, have been acquired by XYZ Films.
• A.V. Club, reviewing Mad Men's Season 1 episodes, awards an "A" to "Red in the Face," an episode that showcases how "Matt Weiner and his team know so much about these people that we will never be able to plumb all of their depths…"
• Den of Geek reports that Season 7 will premiere in the U.K. on Sky Atlantic on April 16.
To stay up-to-date with all the latest Mad Men news, sign up for the Mad Men Memo.Read More


text:
Happy Friday, lovelies! I don't know about you but I am so ready for the holiday break. I've been crazy busy with preparing for one last Christmas Party, last minute shopping and not to mention the everyday stuff on top. However, I thought I'd bring you one more Fashion Friday. Today's theme is Holiday Best. Everybody needs a little glam...especially on a Friday! Here's the outfit I put together...
{Shop this look above}
I am crushing on this dress so bad right now. I wish I would have found it weeks ago as it's the perfect holiday party dress. I may still order it...there's always next year, right?
This dress was just too easy to style. I paired it with gold peep toes, sparkly baubles and to top it off, a gold clutch. Perfect for a glamourous Christmas Soirée!What do you think? Would you wear this?
Want more holiday glam from yours truly?
Check out my guest post on Party of One.
Check out my guest post on Party of One.
It's all about glamourous makeup!
This is probably the last post before Christmas so I'd like to wish you and your families a
Very Merry Christmas. Please remember the real reason for Christmas and
Very Merry Christmas. Please remember the real reason for Christmas and
as you gather with those you love, hug them extra, extra tight.
Merry Christmas, friends!
I'm linking up with Blonde Episodes and Long Distance Loving
for Fashion Friday. Be sure to hop over and check out the link ups!


text:
Elektra Records has received over a dozen nominations for the upcoming 53rd Annual Grammy Awards. Performer, songwriter, and producer Bruno Mars proved the year's second most-nominated artist with seven total nods, honoring his diverse talents as an artist.
Cee-Lo Green earned four nominations for his smash, "F**k You," including the prestigious "Record of the Year" and "Song of the Year" categories. The hit single was also nominated in the categories of "Best Short Form Music Video" and "Best Urban/Alternative Performance."
Watch the video Here!


text:
This is huge for New York City and hopefully big for hip-hop as a whole: [artist id="1244169"]Diddy[/artist] is close to signing another super lyricist from Brooklyn and going in with Akon on the project. On Wednesday (April 29), Diddy released a vlog on his P.TwittyTV YouTube channel announcing that [artist id="1244296"]Red Cafe[/artist] is just about officially on Bad Boy.
"I know the word is bubbling in the streets," Diddy said in the video. "We're in final negotiations with Shakedown [Records] for Red Cafe, for him to be on Bad Boy, also associated Akon and Konvict music. The ink's not dry but we feel comfortable enough to drop this new remix, the 'Hottest in the Hood' remix."
Red's been signed to Akon's Konvict for quite some time, and recently Diddy got in on the action. All three were in Atlanta over the weekend at the Core DJs retreat, where they debuted the remix, which features Rick Ross, Jadakiss, Fabolous, OJ Da Juiceman and Diddy.
PD and Red are immediately planning to put material out. A new Red mixtape with Diddy's heavy involvement is coming soon.
"The new mixtape is on the way," Red told MTV News recently. "This new mixtape is gonna be so tough. It's hosted by Diddy; it's gonna be crazy. Something special. You gonna have freestyles on there, original records on there you never heard. ... Every record on here is brand new. Everything was designed totally for this tape. The people are gonna soak this up crazy. Puff is gonna be on there doing what he do, screaming and hollering and banging for the project, because he's married to it. He likes what we're doing. He said 'I wanna be a part of it. I like what you're doing. I'm gonna host your joint for you.'"
Red is hoping to drop his album later this year as well. Between his street album and the official label release, he's worked with Ross, Jada, OJ Da Juiceman, Fabolous, Maino, T-Pain, G-Unit and, of course, Akon.
"The album, I definitely gotta take care of the streets," said Red, a veteran in the rap game. "My core, they've been riding with me for however long, but my core wants to see me take it to the next level. I wanna deliver those next-level records to make sure we stay in the penthouse, not the lobby. I think they wanna see that growth. You spoon-feed them, you don't wanna jump all the way out the there. They might be a little afraid of that. I try to find a nice medium."
Red has rapped along the best of the best throughout his career, but he's never been able to get the right backing to put out the album his following has wanted. Diddy says Red has nothing to worry about anymore.
"I'm like a bully," Diddy said on his video blog. "Y'all know what time it's gonna be when that ink dries. We're gonna go crazy. Nobody does it like us. We're gonna have a good time."


text:
Spanish visual artist, illustrator and photographer Maria Laura Benavente brings our grocery list to life with her life-like 3D paper craft design creations.
The paper craft designs are so real and so vibrant that you want to set them up as decor on your kitchen counter instead of the real less-perfect produce and deli supplies you find in supermarket aisles. Having made these delightful designs for clients, Benavente's simple almost childlike details make the sculptures all the more fun and dynamic.
Maybe supermarkets should take a hint and start using edible and hunger-inducing sculptures as icons or symbols for each aisle to make the shopping experience more pleasurable, and to give something for kids to marvel over. These paper craft designs could also be used for real estate showings to give the kitchen counter a pop of color and a homier feel.
Spanish Artist Brings Colorful Groceries to Life Using Paper
Farida Helmy — January 22, 2014 — Art & Design
References: behance.net & theinspirationgrid


text:
Photo and Download Link
Aesculus hippocastanum L. -
horse chestnut
E.R. Mosher. Provided by National Agricultural Library. Originally from USDA Forest Service. United States, DC, Washington. 1914.
Usage Requirements.
To download the original size of this image, click on the link below.
Usage Requirements.
Download a high-resolution JPEG image of Aesculus hippocastanum (411 KB)


text:
By working right on the border of Dolores and San Miguel counties, at the summit of Lizard Head Pass, the crew was able to count as both counties at once in a single QSO during the Colorado QSO Party. The photos are by Bill Bear.
If you are viewing this from the club's home page or via the email notification, click on this link to see more: Otherwise just scroll down.


text:
Is The Slim Max Keto Formula Your Ticket To Keto Success?
Going on a ketogenic diet isn't easy. But you've probably noticed a major buzz surrounding this diet! It has a history of use ever since the 1920s for helping treat children with epilepsy when traditional treatment with medication didn't work for them. So keto diets can be healthy in more ways than one! If you do them right, that is. But we imagine YOU are here checking out this review of Keto Slim Max because you want to find keto diet success for weight loss! You've heard all the promises that the keto diet makes for lasting weight loss, higher energy levels, and improved mood! And you want IN! But it's hard to start. So Keto Slim Max Diet Pills might help! To learn more about this exciting new supplement, keep reading. Otherwise you can tap any button here to find a top keto pill for weight loss support now!
Why Keto Slim Max? Because you may need some support with transitioning from a carbohydrate-heavy diet to one that includes almost no carbs at all! Even a person with razor sharp will power may struggle to start a keto diet. For the simple reason that your body is likely used to eating carbs! After years and years of eating that way. So a supplement like Keto Slim Max Pills could help you in the beginning to make the switch. How? We'll get into the details below. But basically, the Keto Slim Max Pure Ketosis Formula is designed to help ease your body into that magic metabolic state by the name of ketosis. You know, the one you need to get into for keto diet weight loss success! Are you ready to start with a top keto pill now? If you are, just tap the banner below!
How Does Keto Slim Max Work?
Keto Slim Max works with exogenous ketones. What are these? Exogenous ketones are supplemental ketones. Ketone bodies are produced naturally in your body to help you get into ketosis. Your liver produces them naturally as you wean yourself off carbs. But this process takes some time. Even a couple weeks for some people! And these first few weeks of going keto can be draining. Your body will crave carbs and sugar. Your brain may feel foggy. You might feel tired, irritable, and even feel sick like you have the flu. The Keto Slim Max Supplement offers you with exogenous ketone BHB (Beta-hydroxybutyrate). These supplemental ketones are for providing your body with support for getting into ketosis even before you make the total switch away from the Standard American Diet (SAD) to one that is in line with keto diet restrictions.
Keto Slim Max Ingredients
The main active ingredient in this supplement is BHB (Beta-hydroxybutyrate). The product is advertised as having a "ketogenic blend." We don't have access to a full ingredients list. So we can't tell you the specifics of this blend. We recommend calling Keto Slim Max Customer Support for a full list before buying. Or you can compare with another top keto pill by clicking any button on this page!
Keto Diet Hacks To Use With Slim Max Keto:
- Prepare By Making A Meal Plan
- Understand The Keto Diet Fully
- Become A Nutrition Info Sleuth
- Remember To Still Count Calories
- View Keto As Both A Diet And Lifestyle
Keto Slim Max Side Effects
Are side effects a possibility with ketone supplements? Of course. The risk of side effects is always a possibility. Keep in mind that this supplement is only intended for use in the short term. As a tool for helping you get into ketosis and make good keto choices for lasting keto lifestyle success. That said, side effects are something you should watch out for anyway. So watch out for headaches, bad breath, brain god, lethargy, confusion, irritability, cramps, nausea, GI issues, and heart palpitations. While rare, these side effects are possible. Also please be aware that you may experience "side effects" from starting a keto diet in general anyway. These may be symptoms of the "carb flu." So be aware that side effects that you may experience may come from either these supplements. Or they may be the natural side-effects you first experience through carb "withdrawal."
How To Buy Keto Slim Max
You can get this product by going to the Official Keto Slim Max Website! And remember: if you're unsure about this product still and would rather check out another keto pill to compare with before you commit to buy, just tap any button here now while supplies last!
Incoming Keto Slim Max search terms:
- keto slim max
- keto slim mex


text:
Listing Of 7 Best Full HD LAPTOP Displays With Webcam 2016
While sustaining a excessive standing for its velocity, the Okay computer was designed with a excessive precedence given to ease of use. Lastly, wipe the computer's bench and join every little thing back and luxuriate in using a clear and 'joyful' computer. Ok computer is being used in a broad vary of fields together with drug discovery, earthquake/tsunami analysis, weather forecasting, area science, manufacturing and materials growth.
If you're swapping one drive for a newer one you will not have to be involved with the utmost wattage that your power provide will handle (the ability supply is the interior device that plugs into the wall and regulates voltage for the components within the computer).
Even probably the most fundamental computer case is designed to allow cool air to come back in from one aspect and sizzling air to get out on another facet. A quality video (or graphics) card permits your computer to process images as well as deal with a number of shows. Tablets offer a a lot greater display making it attainable to accomplish tasks that may very well be performed on a traditional desktop computer.
This is referred to as the stream of management throughout the program and it is what permits the computer to carry out tasks repeatedly without human intervention. Notable improvements in computerization included manufacturing of the Ferranti Mark I (1948), the primary commercially produced electronic computer. The differential analyser , a mechanical analog computer designed to unravel differential equations by integration , used wheel-and-disc mechanisms to perform the mixing. Jane Margolis is a researcher on the University of California, Los Angeles, the place she investigates why few women and students of color have realized computer science.
In Nineteen Sixties Gene Amdahal designed IBM system 360 series of mainframe computers, the primary basic function digital computer using built-in circuits. Digital computers are very accurate; examples embrace desk calculators, some private computers and including machines. If you haven't set up (put in) the printer on your computer, seize the HP setup disk and insert it into the drive of your computer. After having to rebuild my computer a number of times and shedding numerous information, I decided that buying the CD would be less expensive. Under Andrea's guidance, these young ladies collaborate to solve problems around college like teaching students about recycling by way of coding educational video games. Monitor- The monitor displays data it receives from the graphics adapter.


text:
1…7…0, 1…7…0, what is it again?
I try and try, but all ends in vain
1…7…0, 1…7…0, I can't seem to remember
Those six little figures… my poor matric number!
I am the unfortunate Nigerian student
Hardworking, ambitious, always compliant
I am the bone-eating son of a butcher
Who none cares for a second to look after
While busy sipping from the Pierian Spring
The fountain went dry, an event unforeseen
The unions cut short our bid to know
Even 'IFA' oracle insisted we must go
Confused and dejected, we packed our bags
Thinking that the next day, we'll be back
But days turned to weeks, weeks to months
We waited and waited, all came to naught
At first, to the union, we showed sympathy
But then, the issue became just too lengthy
No more were some on the fence
To all, the strikers were now in defence
Some learnt teaching, bricklaying and carpentry
The rich ones, out of fear, swiftly left the country
Some hurriedly settled down to marry
Some could not endure, that they got heavy
Alas! At this time, many were buried
Here and there, you hear a student's obituary
But no! We did not suffer alone
The great union also lost one of its own
Our market women cried enough is enough
A Lagos lawyer said we can't take it no more
Igbo youths were paid to pressure the union
Vanity upon vanity, we were left in confusion
The government issues threats of no pay
When union protests, they chase them away
Go back to work, we have no money
So says the vile and chubby Harvard lady
Promise after promise, offer after offer
Yet the union's stance stands, it does not falter
Then came Goodluck, like a Deus ex machina
Union got thrilled, and forgot the grounds for fracas
Or so we thought…
Sadly, the royal meeting yielded no result
After 13 hours of nocturnal discourse
The season-film just never halts, not even a pause
The media mediated,
Sending us neither here nor there
Even a silly fella under @ASUU_Nigeria
Misled much through his twitter gear
The game is no longer interesting
The movie, no longer amusing
The union has lost its radiance
The students are no longer concerned
The government again issues threats
We will sack you all, they declare
Pro-Chancellors too did speak
Resume in a week or forever have your break
When all hope seemed buried and lost
The authorities agreed to pay somewhat
The union knew it the best they can muster
And to all's joy, re-opened the Ivory Tower
When two mighty whales brawl
It is the planktons that really hurt
The strikers have gone on another repose
But I ask, is it a stop? Have we had the last dose?