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In this fiery and funny talk, New York Times food writer Mark Bittman weighs in on what's wrong with the way we eat now (too much meat, too few plants; too much fast food, too little home cooking), and why it's putting the entire planet at risk.
Archivi categoria: FOOD SAFETY
Future Food Studio & What we will eat tomorrow
Following some links from the Lab-Grown Burger post, I got to know some of Hanni Rützler's work on food trends. Food future, it's worth reading.
Future expert for: food trends, food quality, health nutrition and dining culture.
Hanni Rützler studied nutrition science in Vienna, Austria and ecology at Michigan Technology University, USA. She is founding and board member of Austrian Society of Nutrition Scientists and a member of the board of Austrian Society for Nutrition.
She has published several studies and bookson food quality, healthy nutrition, dining cultures and consumer safety. She is author of "Food Trends" published by German "Zukunftsinstitut".
Hanni Rützler defines her role as a translator between nutrition scientists, responsible political and economic authorities and public organizations.
Her aim is to work on new strategies for a healthier and more enjoyable future of nutrition.
What we will eat tomorrow
Is it possible to predict what we will eat in the future? If so, what distinguishes serious scenarios from technocratic fantasies? What are the most important food trends? And what impact will they have on the restaurant industry? Trend expert Hanni Rützler takes a look into her gastronomic crystal ball for us.
If the technocratic fantasies for the future developed in the sixties had become reality, our diet today would consist primarily of pills. Eating out would, at best, be an exotic weekend pastime rather like visiting the zoo. This gourmet's nightmare has not come true and the restaurant sector has not degenerated into a branch of the pharmaceutical industry. On the contrary, restaurants have become an increasingly important aspect of our nutritional everyday life.
The moral of the story: it is not possible to tell the future. However, on the basis of complex analyses, it is possible to develop scenarios that make it easier to take a serious look at tomorrow's options. To this end, we must firstly try to understand the present more thoroughly. Not only, as in the future-oriented fantasies of the sixties, with an eye on the technically feasible but also, in particular, on the social and economic processes of change that affect our lives and which we always react to with new strategies.
Food trends are nothing more or less than strategies for coping with specific nutritional problems, problems that arise from social change and are then also reflected by certain products, in various foods and in the dishes offered in restaurants. In highly complex and differentiated societies, such as those in North America and Europe, these strategies are no less complex and differentiated. Thus, what we eat in the future will not be determined by one but by many trends, some of which will complement and reinforce each other while others will run counter to them. Some insights:
Eating and drinking hold an ambiguous position in our everyday life. They have come to be both a source of desire and sorrow. The one aspect corresponds to the on-going gourmet and pleasure boom (luxurious foodstuffs, starred restaurants, gourmet and wine magazines, etc.) while the other ties in with health and personal complaints about pandemic obesity and food scandals, etc. Aesthetic ambivalence, which is becoming clearer to us in connection with many foodstuffs, also underscores the fact that food is no longer something we take as a matter of course.
Additionally, eating and drinking no longer give structure to our everyday life. No more do we consciously stick to 'meal times'. Our dining habits have become more spontaneous, more dependent on the situation and more individual. In everyday life, eating is frequently only of secondary importance: a snack between two appointments or during the news, a pizza during a meeting or while checking the latest e-mails. As a variety of studies show, this has relevant effects on the composition and consumption of food and, therefore, on our health. Only at weekends or in the evening, after work, do many people have the time to enjoy their meals consciously and to present it pleasingly, something that can also have compensatory aspects: in their own homes or by visiting a special restaurant.
Moreover, eating and drinking have become more public – the share of away-from-home diners in restaurants, canteens and snack bars has risen significantly – and, therefore, more communicative (socialising, distinction, lifestyle). In the minds of both producers and consumers, food is becoming more and more of a means of communication and a way of solving problems, i.e., products that, in a variety of situations, help us cope better with everyday life or give expression to our cares and joys; to improve our time and feeling management; to meet our need to be different, etc. We no longer eat primarily to still our hunger but to express, portray and delimit ourselves.
The decision what and how we eat is no longer delegated or simply accepted, as in times of material shortage or rigidly structured societies. Eating is no longer simply a matter of satisfying basic physiological needs but more of emphasising one's identity, creating social distinctions and obtaining aesthetic and sensuous pleasure (cf. Sensual Food). The trend to individualisation also means that people can choose who they want to dine with depending on the situation and their needs. Today, meals are increasingly taken with friends, customers, colleagues, etc., and no longer predominantly with the family. Accordingly, dinner in singles households is frequently cold. The younger and the smaller the household, the less is the inclination to cook. This holds particularly true of 'highly networked and mobile individualists', i.e., young singles who tend to eat more away from home or between traditional meal times (cf. Fast Good). The more irregularly or rarely people cook, the greater is the share of ready-to-eat and semi-finished products, as well as deep-frozen products, because keeping stocks of fresh produce in such households is neither economic nor practical.
Traditional home cooking that, despite different facets and recipes, emerged over the course of the 19th and 20th centuries in (Central) Europe and was the root of our notion of what constitutes a good meal, is also based on specific household and kitchen practices. And these practices are not applicable to one or two person house-holds. Thus, traditional home cuisine is declining in significance for everyday cooking. At the same time, however, this trend is giving rise to compensatory developments. (cf. Authentic Food and Pure Food, page xx).
When choosing their food and deciding on their style of eating, an increasing number of people ask whether their choices are beneficial in terms of physical and psychological well being. 'Wellness' is the name given to this trend, which includes far more than the maintenance of health and fitness. The latter no longer refers simply to physical performance but also to intellectual agility. This opens the door to light dishes with lots of vegetables and reinforces the trend towards low-fat preparation, (cf. Health Food and Pure Food, page xx). In the medium term, particularly in the restaurant sector, this will lead to new menu concepts, different portion sizes and to a vegetable to meat ratio based on the latest findings of nutritional physiology. The seven most important food trends:
1. Sensual Food – the new desire for taste.
A large proportion of what we eat has been processed before it reaches us, so we cannot taste it in its original form. Thus, we forget how to use our senses and have increasing difficulty in tasting or smelling differences. This loss goes hand in hand with a diminution in our capacity for enjoyment because our ability to enjoy and differentiate are not automatic – they have to be learnt, something that calls for a willingness to be taught and the time to gather the necessary experience.
Today, more and more consumers are willing to do this – a reaction to the absence of different experiences and the increasing standardisation of the taste of industrial products. New gastronomic trends à la Ferran Adriá ("My recipes make you think") and Heston Blumenthal take account of the need for greater sensory expertise. Whereas the taste and appearance of a foodstuff used to be fairly standard, today, nothing seems to taste like it looks. Molecular cuisine experiments with the boundaries of our sensory perception and invites us to once again taste food in a more conscious way.
2. Fast Good Food – quick and healthy pleasure.
The opening of the first American fast-food restaurants in Europe 35 years ago represented the beginning of a new cultural trend. The success of these restaurants is not only due to the attraction of Big Mac, Whopper & Co. among children and young people. These products also cater for our changing way of life. In Europe, however, fast food is still regarded as being of inferior quality and unhealthy. The contradiction between the frequent need to eat quickly and the desire for healthy nutrition with complete culinary pleasure promises to trigger a new food trend: fast good food combines the functionality of US fast-food restaurants with the culinary qualities of European and Asian cuisine. As a product of globalisation, the new trend draws on numerous traditional cuisines from all over the world, which ensure fresh and healthy variety (rich in carbohydrates) even in the case of fast food – and which makes the paradox possible: healthy junk food. With bio-burgers and bio-doner-kebab, Asian streetfood and organic vegetables and sushi from bio-aqua-farming, fast good food is taking up the trend towards organic food and wellness, and making the eternal bad conscience a thing of the past.
3. Health Food – new options for health-conscious diners.
In the past, health was regarded as the victory over suffering and pain. Today, it is a synonym for the quality of life. Lifestyle is developing into 'healthstyle'. In this connection, nutrition plays a central role. For most consumers, perception is not determined by classic, scientific arguments but by practical, everyday knowledge, such as the consumption of plant foodstuffs. Nutritional systems from the Far East appear particularly well able to reconcile the cyclical, health-motivated 'go-without' trends in western societies: less fat, less salt or, most recently, less carbohydrates.
Moreover, Asian cuisine, in which elements and energy flows play a significant role, harmonises perfectly with the western trend towards esotericism and is thus becoming the dominant force in the health-food segment. Particularly important, especially in the German-speaking region, is product freshness, a factor that, besides the vegetable components, has become synonymous with healthy food. The trend towards health food has also led to a revival of gourmet whole-food cuisine (in distinction to traditional grey-beige vegetarian fare). Additionally, the fruit and vegetable juice segment continues to grow rapidly.
4. Ethic Food – eating with a good conscience.
What use is it to gourmets when, although turbot, bass and sole can be obtained in places hundreds of miles away from the sea thanks to perfect cold chains, industrial fishing is endangering the survival of these species in the short to medium term? In recent years, we have been made aware of ethical quality criteria not only through the efforts of environmental organisations but also, and in particular, by the numerous food scandals, which have focused attention on the ecologically doubtful breeding and husbandry methods employed for beef, pork and poultry. This is opening up ever more opportunities for products distinguished by ethical production criteria, which can be enjoyed with a clear conscience.
The new ecological trend has cast off the tight-lipped image of the fundamentalists. And thus, via more room for manoeuvre and interaction, paved the way for a much larger group of producers and consumers. Demand has risen significantly thanks to a broader assortment and greater accessibility for ecological and fair-trade products, which are also packaged and presented in a more appealing way. The LOHAS target group (Lifestyle of Health and Sustainability), which is expanding rapidly, especially in urban areas, stands for a new type of consumer who is oriented towards health and sustainability. And not just in Europe but also in the USA, where market leader Whole Foods has been remarkably successfully by exploiting the 'moral hedonism' of better educated and earning consumers. Today, the US market for biodynamic food is worth US $ 25-30 billion per year. Although this represents only 6 % of the total food market, this share is growing five times faster than the rest of the sector.
5. Authentic Food – the yearning for handicrafts and originality.
Food and beverages are not only for consumption. They also tell a story. In modern everyday life, this story is not particularly exciting. What else should standardised, industrially produced meals, also known as UFOs (unidentified food objects), tell us? The situation is different when it comes to produce from regional farms that are closely bound up with the 'terroir' and the people that grow them. These stories satisfy our desire for intimacy, closeness and home or our yearning for new experiences when travelling. The trend towards authentic food is a reaction to globalisation and the fears it causes. Authentic food offers consumers orientation and gives them a feeling of security. Traceability (guaranteeing product origins) and authenticity (original and handicraft production) are gaining continuously in significance.
Foodstuffs with protected names, such as Parma ham, 'Diepholzer Moorschnucke' (lamb), 'Thüringer Leberwurst' (liver sausage) and 'Steirisches Kürbiskernöl' (pumpkin-seed oil) continue to rank among the winners on the market. Today, there are more than 600 products on the European market with protected places of origin or place names – especially from tourist regions with a special culinary image, where it has been possible to incorporate the specific features of the landscape in the product. This trend also favours the rediscovery of regional dishes and opens up new marketing opportunities for the restaurant sector. Thus, the region gains in significance compared to the nation as a whole. No longer is the focus on Italian, German, Austrian or French cooking but on, for example, Umbrian, Piedmontese, Alsatian, Styrian or Pannonian cuisine.
6. Pure Food – absolutely safe even for allergy sufferers.
The number of people suffering from food allergies is increasing markedly. In Switzerland, 2 to 4 % of the population is affected clinically. Subjectively, the number of allergy sufferers is considerably larger. Experts predict a further increase in food intolerance, especially among children and young people. In principle, any food or ingredient can cause an allergy. What makes a diagnosis so difficult is that most foods contain several proteins, any of which could be the allergen. Thus, foodstuffs that are free of (certain) allergens have bright perspectives for the future.
Additionally, the continuing debate about chronic obesity is having a positive impact on the 'no foods' segment (food without sugar, fat, salt, etc.). The trend to pure, basic foods – a striking countertrend to food presentations and molecular cuisine – is also influencing the restaurant sector: simple recipes and very gentle, non-adulterating cooking methods appeal even to typical slow and organic food consumers who appreciate pure food and an unequivocal product philosophy.
7. Mood Food – Eating as emotion management.
Eating is increasingly being used as a mood regulator. Scientific studies are also on the track of the connections between psychological moods and the consumption of certain foods or the influence of certain ingredients on changes in mood. Nutritional factors that seem to stabilise moods have been found, especially in the case of people who are prone to stress or depressive. The food industry has commissioned research into natural human psychoactive substances, such as serotonin, a hormone, or dopamine, a neurotransmitter, to develop foodstuffs specifically for better emotion management. The aim: to be able to supply the ever-growing target group of people who are prone to stress or depressive with therapeutically effective mood-food products. Classic mood foods, such as chocolate, will be produced and marketed for specific target groups. Depending on whether the product is aimed at men, women or children, the outer layer is made of milk or plain chocolate and the filling of cream or fruit and nuts.
Hanni Rützler has made an international name for herself as a pioneering dietician, a researcher with a multi-disciplinary approach to eating and drinking behaviour. Her expertise is in demand not only by food companies and health politicians but also by multi-national food groups and big system caterers.
Lab-Grown Burger
Here are two nice articles about the Lab-Grown Burger taste test that happened this week. Some media folks even call it Frankenburger. It's certainly one more tip about how the world's food context is changing in the next years. For bad or for good. What's to come regarding the food production sector, mainstream or alternative, is being developed in many different directions as a response to our contemporary changes. While our environment struggles, money talks and there are some people running for new answers. We must also remember the role consumers play in all this food future design that's being made… No more to add, I leave you guys with the lab-grown, Frankenstein-like burger. Enjoy.
From The Guardian
All it took was a little butter and sunflower oil and, in less than 10 minutes, the world's most expensive burger, grown from muscle stem cells in a lab, was ready to eat.
"I was expecting the texture to be more soft," said Hanni Rützler of the Future Food Studio, who researches food trends and was the first to get a taste of the synthetic beef hamburger at a lavish event in London on Monday that bore more resemblance to a TV set than a scientific press conference.
The lack of fat was noticeable, she added, which meant a lack of juiciness in the centre of the burger. If she had closed her eyes, however, she would have thought the cultured beef was definitely meat rather than a vegetable-based substitute.
The fibres had been grown in the lab and bound together, coloured with beetroot juice and shot through with saffron to complete the burger that, from a distance at least, looked perfectly ordinary. The chef tasked with cooking it was Richard McGeown of Couch's Great House Restaurant in Polperro, Cornwall, who said it was slightly more pale than the beefburgers he was accustomed to but that it cooked like any other burger, was suitably aromatic and looked inviting.
American food writer and author of the book Taste of Tomorrow, Josh Schonwald, was next up to take a piece of the precious burger. He said he had never been pleased by meat substitutes but, after chewing a bit, gave it full marks for its "mouth feel", saying it was just like meat and that the bite felt like a conventional hamburger.
But he also noted, several times, the absence of fat or seasoning. "I can't remember the last time I ate a burger without ketchup," he said, when trying to explain whether or not it compared well to a real hamburger. Later in the tasting he described the texture as "like an animal protein cake".
Mark Post, the scientist behind the burger, which took three months to make, said the ambition was to improve the efficiency of the cell-growing process and also to improve flavour by adding fat cells. He wants to create thicker "cuts" of meat such as steaks, though his would require more tissue engineering expertise, namely the ability to grow channels – a bit like blood vessels – that can feed the centre of the growing steak with nutrients and water. Similar technology had already been shown to work for medical applications, said Post.
The €250,000 cost of making the burger was paid by Google co-founder Sergey Brin, who said he got into the idea for animal welfare reasons. In a film to mark the taste test of the burger, he said that people had an erroneous image of modern meat production, imagining "pristine farms" with just a few animals in them. "When you see how these cows are treated, it's certainly something I'm not comfortable with."
Dr Post's team at Maastricht University used the money to grow 20,000 muscle fibres from cow stem cells over the course of three months. These fibres were extracted from individual culture wells and then painstakingly pressed together to form the hamburger that was eaten on Monday. The objective is to create meat that is biologically identical to beef but grown in a lab rather than in a field as part of a cow.
Photographs: David Parry/EPA
From Vice
As the world's population hurtles toward an estimated 9 billion by 2050, global food shortages are becoming a very real problem. In no sector is this more apparent than the meat industry. The UN's Food and Agricultural Organization estimates that around 70 percent of all agricultural land on Earth is currently used for meat production. It also predicts the demand for meat will increase by more than two thirds in the next 40 years as the middle classes grow in newly industrialized countries in Asia and South America.
Aside from awful humanitarian and animal cruelty issues, the meat industry is thought to have a significant effect on global warming since belching, farting livestock produce huge quantities of methane—a greenhouse gas 33 times more powerful than carbon dioxide. It's obvious that the meat industry as we know it is unsustainable, but for the vast majority of us the prospect of turning vegetarian is pretty grim. Vegetables aren't filling, Tofurkey tastes like wet Band-Aids, and the prospect of mass-farming insects to squish into Boca burgers makes me want to sew up my mouth and anus.
Fortunately, Professor Mark Post thinks he's come up with a way for us to save the planet and gorge until we get the meat sweats. Unfortunately, it's not all that cost effective yet.
By harvesting muscle tissue from a living cow, Professor Post is able to cut the tissue into individual muscle cells. Each cell can then yield up to one trillion more, which will then naturally join up to form new muscle tissue. Five years and approximately $384,000 after he started, Professor Post had created the world's most expensive burger patty, ready for an unveiling and tasting ceremony in London. As the world's media descended on the presentation in Hammersmith, I went along to see if "cultured beef" really was the savior the meat industry needs.
The tasting was taking place in Riverside Studios—the former home of Brittish shows Top of the Pops and Dr. Who. When I arrived I had to line up with the rest of the media in a corridor filled with portraits of famous comedians.
The one thing I learned from this experience is that journalists love puns. I heard, "Cultured beef? Is that beef that enjoys the opera? [relentless chortling]" about ten times before we even got into the tasting room. It was enough to make the portrait of Al Murray (perhaps the least funny man to have ever been given a TV show in England) holding a giant chicken seem like the best visual gag I'd ever seen.
The event kicked off with the above informational video, which was a sort of hybrid between the science videos you watch in school and a Shark Tank pitch. Despite that, you should probably give it a watch anyway as it explains the science of cultured beef in groovy, easy to understand graphics. Also, it means I don't have to stretch into the depths of my tenth-grade biology knowledge to try to explain how people are growing edible meat in Petri dishes nowadays.
After the video, Professor Post took to the stage and unveiled the burger. This was it—the moment we'd all been waiting for. He pulled a burger-size Petri dish from a cooler, opened it up, and there it was: a $384,000 beef patty. I'd love to say that the true significance of this moment resonated with me, but the truth is I was sitting very far away and could barely see anything. Plus, as grand in scale as the patty's prospects might be, connecting to lab-grown mincemeat on an emotional level is pretty tough.
The tasting was presented by Nina Hossain from ITV London. Here she is interviewing Richard McGeown, the chef in charge of cooking the burger. You could tell he was a little nervous about ruining it. Which is understandable, considering the burger was—pound for pound—probably the most expensive piece of food ever cooked in the history of humanity. And burning a piece of meat that's worth the kind of money that could fund the building of 50 wells in Africa isn't going to look on your CV.
Not that Nina did much to ease his stress levels. While he was trying to concentrate on the cooking she kept bombarding him with repetitive questions that nobody really needed to know the answers to, like, "Is it cooking like a normal burger?" and, "From a chef's point of view, is there anything different about this burger?" (In case you do need to know the answers, they were "yes" and "no.")
It took the burger slightly longer to cook than I was expecting. Maybe Richard was cooking it on a low heat to avoid burning it as 100 people stared intently at the frying pan in front of him. Or maybe I was just really, really hungry (I was).
Anyway, as the burger was sizzling away, we were introduced to the two special guests, who—along with Professor Post—would be eating and critiquing the first-ever cultured beef burger.
The first guest to dive in was Hanni Rutzler, a food and nutritional scientist. Hanni, while perfectly pleasant, was perhaps the worst possible candidate for this job. There were around 100 journalists hungrily waiting for quotes, and the best Hanni could come up with were, "It was hotter [temperature-wise] than I expected," and—when asked what it actually tasted like—"It's a bit like cake."
By this stage, the assorted media weren't just hungry for words, but for a bite of the burger they were all there to write about. A writer from the Huffington Post asked if just one of the assembled journalists could try it and give their feedback, but unfortunately that notion was shot down as "unfair" to everyone else. A writer from the Times yelled, "I really don't mind!" But it was no use; the dream was over.
It all rested on the second taster, Josh Schonwald. Josh is an author, so surely he could muster at least the beginnings of the description that the entire world's press was gagging for. "I'd put it somewhere between Bunga Burger and McDonald's," he said, forgetting that he was in London and nobody had a clue what Bunga Burger was. "But it's hard because I don't know how many burgers I've eaten in my life without ketchup."
Tasting over, it was time for the Q&A. Again, many of the questions related to a more accurate description of the taste, but all we got was, "It could use salt and pepper," from Hanni. Meanwhile, Josh—in between shamelessly plugging his book, The Taste of Tomorrow—offered up, "I feel like the fat is missing. There's a leanness to it, but the bite is like a conventional burger."
Which, again, didn't really satisfy anyone in the audience.
After resigning ourselves to the fact that we were neither going to taste the burger nor get any real quotes on what it tasted like, the press instead started asking about the future of the science behind the patty.
Professor Post said he could envision mass production of cultured beef within 20 years and that it should, in theory, be the same price or cheaper than regular beef. He also alleviated concerns over how safe the meat is to eat, stating that it's genetically identical to beef found in a cow and that, yes, he would let his children eat it.
Probably the most astonishing fact of the day came when he was asked if he'd given any thought to a catchier name than "cultured beef." He said they'd had a naming competition at Maastricht University, where the research was carried out, to see if anyone could come up with something better. Seven thousand people entered, but apparently not a single one of them was "satisfying."
After the Q&A session I, along with a few others, rushed toward the stage to get an up-close look at the remainder of the burger, but by the time we got there it had already been whisked away by security goons, like Nicki Minaj being led away from a mob of paparazzi.
I may have witnessed a historical moment, but as I left the tasting room I couldn't help but feel a little let down. The whole event was to find out if the taste of beef could be replicated in the lab, and thanks to the incompetence of the tasters that's still something we don't really know the answer to. If I'm honest, I was also disappointed that I hadn't been able to nab a bite of it myself. But it looks like I'll just have to wait 20 years like everybody else.
Follow Matthew on Twitter: @matthewfrancey
All photos courtesy of Maastricht University.
Fa Bene – food surplus sharing
fa bene is a food surplus sharing project brought by the non profit cultural association PLUG. It happened on May 20th in Turin (piazza Cerignola).
The initiative aims to redistribute Cerignola's market food surplus sharing it with families that need it. The goal is to turn environmental and economic costs into social benefits. The food surplus is going to be delivered to those needing families during three months. fa bene is part of the Smart City Days events as an attempt to reduce food waste.
Here are some photos from the event.
Buycott is an an app to find out what companies and causes your money supports when you are looking for a product. Using the app, is possible to get information about the product's traceability and make their root informations available to more people by sharing it.
Have you ever wondered whether the money you spend ends up funding causes you oppose?
A buycott is the opposite of a boycott. Buycott helps you to organize your everyday consumer spending so that it reflects your principles.
Example: During the SOPA/PIPA debate in 2012, a number of companies pushed to pass legislation that reduced online freedom of expression, while other companies fought hard to oppose the legislation. With Buycott, a campaign can be quickly created around a cause, with the goal of targeting companies with a boycott unless they change their position, or buycotting a company to show your support.
When you use Buycott to scan a product, it will look up the product, determine what brand it belongs to, and figure out what company owns that brand (and who owns that company, ad infinitum). It will then cross-check the product owners against the companies and brands included in the campaigns you've joined, in order to tell you if the scanned product conflicts with one of your campaign commitments.
Get the app here.
Slow Food Story
Slow Food Story is a documentary about how Carlo Petrini and his friends created the Slow Food movement. A revolutionary quest made of strong beliefs regarding economy, politics, science, philosophy… A story regarding people's wellbeing bringing the spotlight on Food and it's key role in contemporary world problems. You can find more information about it on Slow Food Story's website (italian). The movie premieres in Italy on May 30.
Since I did not find any english descriptions or subtitles for the movie trailer, I am posting the translation I made from the italian release. It is not good english, but I guess the message is clear.
Here it is:
The story of the man and the movement that revolutionized gastronomy
This is the story of a revolution.
A cultural revolution, one of those that do not leave dead on the field, but still, when set in motion, marks a point of no return.
This is the story of a slow revolution. Slow. As a snail.
A revolution has been going on for 25 years and still shows no signs of stopping.
It has a Commander in Chief, which is called Carlo Petrini, called Carlìn.
The inventor of Slow Food.
In Italy, 1986, he founded the gastronomic association Arcigola, and three years later in Paris launches Slow Food. An international movement that began as a resistance to Fast Food, that came threatening the local cuisine all over the planet.
People like the idea, the movement of the nut made followers grow worldwide. Starting from Bra, a town of 27 thousand inhabitants, and speaking almost exclusively Piedmontese dialect, Carlìn creates out of nothing an international association that now has 85,000 members in 130 countries, and has a tremendous impact in the world of gastronomy and culture of our time.
His bet is powerful. It is to free food from the cultural marginality that it is relegated and get the focus on the centrality of food – regarding economy, politics, science, philosophy.
The ambition is revealed in all its greatness in the 2000s, when Petrini gives life to his most visionary projects: Terra Madre, a forum of 5000 farmers from around the world gathered in Turin to give voice to agriculture that fights against damaging mass crops, also giving life to the University of Gastronomic Sciences, which brings dignity to the academic study of food.
Meanwhile, gastronomy – also thanks to him – flies: the chefs are the stars, TV from all over the world are full of cooking shows, publishing industry produces it's best-sellers. Now, food typical products are cool- defended by the Slow Food Presidia project – they are a status symbol.
A winning idea – Slow Food – as sometimes happens, is not the result of the predictable.
Slow Food Story is the story of a group of friends from a province growing together between jokes, colossal eating and political passion. Between them, there is Petrini, of course. But there are also his best friends: Azio Citi and Giovanni Ravinale.
This is the story of their friendship. A story made of joy, but also of sorrows.
A story of restaurants, story of revived farmers rituals (like the "sing the eggs" ritual at night, during Lent in the farms of Langhe, waking up the farmers with improvised musicians and red wine, till dawn). A story of unmissable events like the club Tenco and the beast of San Fermin in Pamplona. A story of drunken travels, of bets, won or lost, but lived always with the same unsinkable gruff and contagious humor and character.
A life rich and unique. That is the life of Carlìn. Today he is an "European hero", says Time Magazine, and a columnist in the most important Italian newspaper. Petrini is firmly anchored in the small town from which he took off, in spite of the global dimension of the international movement that he founded.
Here is a story that shows us how even the most important cultural adventures can arise from an amused and ironic approach to life.
And that, perhaps, deserves to be told.
Gotham Greens + Whole Foods: Commercial-Scale City Greenhousing
Gotham Greens is the first commercial-scale rooftop hydroponic greenhouse in the world. They got together with Whole Foods for this groundbreaking entrepreneurship, using less water, eliminating pesticides, putting an end to fertilizer runoff and leading the way to a sustainable agriculture.
You can read more on this Whole Foods article.
Mindful Meats
Mindful Meats is a meat brand that is focusing on a transparent production following more ethical parameters. This values come expressed in their new brand strategy and designs by Pearlfisher. Even if you don't eat meat, it's interesting to get to know how brands are embodying these contemporary ideas about Food & Sustainability and expressing it to our society. Take a look.
"Pearlfisher has created the brand strategy, brand identity, packaging design, tone of voice and website template for a new challenger meat brand – Mindful Meats. Mindful Meats' mission is to create systemic change and impact on the way Americans eat meat by increasing peoples' access and connection to organically, sustainably raised meat through a fair and transparent system.
"We understand that change is hard and so we are seeking to challenge existing consumer habits through an arresting visual and verbal language and by introducing a new level of intimacy and connection to the product itself – the cows."
"We wanted to build the brand through the symbol of the cow. Nothing is simpler than the name. It is a short, sharp and direct expression of the business and we have combined the name with the visual in the form of a bold, proud stamp and stencil. This can then be used and translated across all forms of brand communication from product to retail environment."
"Pearlfisher's design for Mindful Meats has helped bring our brand mission to life, signifying the quality of our product but also celebrating the animal, the farmer, and the land who bring it to us. Our belief in omnivory and the mindful consumption of meat has been flawlessly executed on pack by the Pearlfisher team."
Designed by Pearlfisher
Creative Director: Hamish Campbell, Pearlfisher
Creative Partner: Jonathan Ford, Pearlfisher
Strategy Director: Tess Wicksteed, Pearlfisher
Senior Designer: Kate Caravaty, Pearlfisher"
Via The Dieline
Friday Project – Graphic Furniture & Food Storage
This year I had the opportunity to get involved with the Milan Design Week events and I'd like to share some projects with you, our few blog readers! Considering when the events happened, I'm late, I know. But my scuse is that good information never gets old!
I met the people from Friday Project in the Salone Satelite. We couldn't talk much there because it was pretty crowded, but they sent me some material later. Here it is.
Time ago we use to give food a proper space. Then with the modern
kitchen, we started to place everything together, organizing pasta and
bread in the middle of plates and pots, and stacking the rest in the
This furniture gives again a proper space to the food and organize it with
an educational purpose. It is based on the principles of the food guide
pyramid: it gives more space to what we should eat more, and less to
other products.
The structure is made on painted steel with a mosaic of materials that
correspond to different functions: wooden drawers for bread, pasta and
cereals, dark spaces for potatoes and onions, a terracotta box for fresh
vegetables, shelves with spaces for eggs, aromatic herbs, spices…
The open structure and the palette of materials, are a way to show and
communicate what we have at home, suggesting combination and
inspiring recipes. All the products are displayed with a specific sequence
and logic, in order to understand immediately how much space we should
give to cereals and vegetables instead of cookies and sweets.
It's a way to bring in the house an educational system for our diet. It's an
instrument to show the food we have at home, and to push people to
combine it in an healthy way.
The aim of this furniture is also combining in one object different
techniques of food preservation. It follows the theories, that many
designers are applying in interesting solutions, of conserving food out of
the refrigerator. There is for example a terracotta box, designed to keep
the "living food" fresh by using natural processes. It consist in a traditional
system, called Zeer or "pot in pot": by keeping wet the sand layer
between the two pots, we activate an evaporative process that takes out
the warmth and maintains the vegetables fresh.
The object has a strong concept, but is also a way of thinking the kitchen,
not as a strong block, but organized by functions. The lines of the furniture
are simple and essential, the shape is geometric and emphatic. The
purpose of using different materials it's a way to communicate the variety
of functions and the colours of the furniture are emphasize by the
products we will display on it.
It is part of a collection of objects, named "graphic furnitures", that we are
going to present for the first time at Salone Satellite.
There's a lamp named "Flamingo" with a long, thin stick. It's graphical
lines are simple and elegant. There's nothing hidden in the construction, it
brings to life the spontaneous and colorful intention of a child drawing.
The top part has a laser cut pattern to reflect the light in the space in a
scenographic way. It's totally realized in painted steel.
And "people", a set of stools, tables and planters. The shape is simple and
clear, and they have little feet to run away. They are made of painted steel
and a removable wood panel.
FridayProject's furnitures are designed with a graphical approach,
characterized by straight lines, playful shapes and pastel colours.
Michael Pollan's Food Rules
Based on Michael Pollan's talk "Food Rules" given at the RSA, this animation was created in the context of the RSA/Nominet Trust film competition. Using a mixture of stop-motion and compositing, our aim and challenge was to convey the topic in a visually interesting way using a variety of different food products. We made a little table top set up at home and worked on this a little over three weeks.
More information available at benoitdetalle.com/food-rules
Here are also some photos of Michael Pollan's Food Rules in the making
By Daniel J. DeNoon
WebMD Health News
Also read a post from WebMD, March 23, 2009
— We Americans suffer a national eating disorder: our unhealthy obsession with healthy eating.
That's the diagnosis delivered by food author Michael Pollan in a lecture given last week to an overflow crowd of CDC scientists.
As part of an effort to bring new ideas to the national debate on food issues, the CDC invited Pollan — a harsh critic of U.S. food policies — to address CDC researchers and to meet with leaders of the federal agency.
"The French paradox is that they have better heart health than we do despite being a cheese-eating, wine-swilling, fois-gras-gobbling people," Pollan said. "The American paradox is we are a people who worry unreasonably about dietary health yet have the worst diet in the world."
In various parts of the world, Pollan noted, necessity has forced human beings to adapt to all kinds of diets.
"The Masai subsist on cattle blood and meat and milk and little else. Native Americans subsist on beans and maize. And the Inuit in Greenland subsist on whale blubber and a little bit of lichen," he said. "The irony is, the one diet we have invented for ourselves — the Western diet — is the one that makes us sick."
Snowballing rates of obesity, diabetes, and heart disease in the U.S. can be traced to our unhealthy diet. So how do we change?
7 Words & 7 Rules for Eating
Pollan says everything he's learned about food and health can be summed up in seven words: "Eat food, not too much, mostly plants."
Probably the first two words are most important. "Eat food" means to eat real food — vegetables, fruits, whole grains, and, yes, fish and meat — and to avoid what Pollan calls "edible food-like substances."
Here's how:
- Don't eat anything your great grandmother wouldn't recognize as food. "When you pick up that box of portable yogurt tubes, or eat something with 15 ingredients you can't pronounce, ask yourself, "What are those things doing there?" Pollan says.
- Don't eat anything with more than five ingredients, or ingredients you can't pronounce.
- Stay out of the middle of the supermarket; shop on the perimeter of the store. Real food tends to be on the outer edge of the store near the loading docks, where it can be replaced with fresh foods when it goes bad.
- Don't eat anything that won't eventually rot. "There are exceptions — honey — but as a rule, things like Twinkies that never go bad aren't food," Pollan says.
- It is not just what you eat but how you eat. "Always leave the table a little hungry," Pollan says. "Many cultures have rules that you stop eating before you are full. In Japan, they say eat until you are four-fifths full. Islamic culture has a similar rule, and in German culture they say, 'Tie off the sack before it's full.'"
- Families traditionally ate together, around a table and not a TV, at regular meal times. It's a good tradition. Enjoy meals with the people you love. "Remember when eating between meals felt wrong?" Pollan asks.
- Don't buy food where you buy your gasoline. In the U.S., 20% of food is eaten in the car.


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Screen Pop by InGenius
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Video Transcript
InGenius Connector Enterprise enables contact centers to increase their agent productivity, while providing a better customer experience.
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subset: commoncrawl


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A 22 year-old Filipina-Austrian beauty was crowned as the first-ever Miss Filipina Austria 2015 and will be flying to Manila come July to compete in Miss Republic of the Philippines 2015 as the representative of the Filipino Community of Austria in the scholarship pageant. As for the title of Miss Teen Filipina Austria 2015, 14 year-old Alexa Hornecke was elected, along with Katja Kay Sabando for Miss Filipina Austria Earth 2015 (for Miss Philippines Earth 2016).
Sabine, who has an Austrian father and a Filipina mother from Bulacan, is quite excited about going again to the Philippines where she enjoys the beaches and the warm hospitality of the Filipinos. She will bring with her the objective of knowing more about her mother's roots and eventually promoting Philippine Tourism in Austria and other European countries.
Present during the crowning was the President and CEO of Miss Republic of the Philippines Lynette Padolina (photo below) . She is extremely pleased with the results and is looking forward to seeing Sabine compete in Manila for the bigger pageant event.


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Speaking of dungeon crawlers, Aquaplus is about to release a sequel to their To Heart 2 spinoff. Dungeon Travelers 2: Seal of Mamono and the Royal Library is slated for release on PSP on February 28.
Melvy de Florencia, Alisa Hart, Irena Rosenmeier, Fiora Marsh, Ist, Souffle Twiny, and Tsurara are some of the characters confirmed for the game.
Like the first game, Dungeon Travelers 2: Seal of Mamono is a first person dungeon crawler with some risqué artwork. Scroll down at your own risk!


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The Lainchbury Family
We are all still unable to extract ourselves from the memory of sheer luxury and utter joy experienced on our holiday. Everything worked and the garden was equal to a National Trust property. It was a taste of heaven. The swimming pool was heated for us even though it was just before Easter, and we enjoyed very warm weather for our first four days.
As seen in The Times' 50 Best Cottages in Britain!
The Downes is a grand and imposing Grade II listed Georgian holiday home in North Devon, overlooking the rolling Torridge Valley. Having recently undergone extensive restoration works, The Downes is now available as an exclusive, luxury holiday home set within acres of beautiful, mature gardens; boasting enormous reception rooms, an outdoor heated pool, tennis lawn and games barn.
Sleeping up to 14 across seven bedrooms, this is the perfect multi-generational holiday home or special occasion house. After wandering along the picturesque coastal paths, or tramping through the countryside, sink into pampering in one of the traditional claw foot bath tubs, before curling up next to one of the open log fires with a good book.
Guests can enjoy sumptuous seclusion just a short drive from the picturesque towns of Bideford and Instow and the dramatic North Devon coast. Westward Ho beach is less than 15 minutes away by car, while the popular sands of Croyde, Saunton Sands and Woolacombe lie just a little further up the coast. The famous Tarka Trail can be accessed just at the bottom of the long drive, perfect for long walks beside the River Torridge or an afternoon of cycling.
The Downes is the perfect location to celebrate a special occasion or bring several generations of family together. Children will love playing on the climbing frame, exploring the gardens and picking vegetables for dinner. As well as the gorgeous pool and tennis lawn, the house is packed full of games and high spec facilities to keep everyone entertained; including a pool table, table tennis, Sonos and Sky+.
The Downes is believed to have been built circa 1850, evidenced by its classic Grand Portico, Tuscan columns and sash windows and Adamesque fireplaces, all of which adds to this beautiful home's sense of grandeur.


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The Little Fish Market is passionate about offering the freshest, highest quality and sustainable produce from the British Isles. We offer a very relaxed dining experience at the restaurant placing our focus on high quality cuisine and a professional service. The Little Fish Market is owned and managed by the Chef Duncan Ray.
"Simple, Ingredient Led, Fish Focused Cuisine"
Duncan works very closely with his suppliers this guarantees the produce is at its very best. The menu is a set 5 course, it changes regularly with each dish featuring for around 4 to 6 weeks each.
Every dish is expertly delivered by Rob who works the 20 cover restaurant floor, solo.
The Restaurant is open Tuesday to Saturday for dinner only. First table available is 7pm and last table is at 9pm.
We do offer sole use of the restaurant for up to 20 people, please phone for further details.
"Stunning local and sustainable seafood cooked with exemplary attention to detail, accuracy and an intelligent creative edge" AA inspector
The walls of The Little Fish Market boast a selection of paintings by Brighton based artists. Currently, the works of Colin Eusden and Orna Schneerson Pascal line our walls, all of which are for sale.
We would like to welcome you to The Little Fish Market at 10 Upper Market Street, Hove.


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Traditional Old School Leather Box Shaped Chair and a Half with Stitch Details, Brown
- Specifications:
- Upholstered-Yes
- Level of Assembly-Full Assembly Needed
- Design-Chair And A Half
- Fire Resistant-No
- Removable Cushions-Yes
- Reversible Cushions-No
- Removable Cushion Location-Seat; Back
- Swivel-No
- Pattern-Solid Color
- Nailhead Trim-No
- Arms Included-Yes
- Tufted Cushions-No
- Toss Pillows Included-No
- Arm Type-Square Arms
- Back Type-Cushion back
- Slipcovered-No
- Number of Chairs Included-1
- Base Style-Basic Four Leg
- Product Care-do not use strong liquid cleaners
- It comes as a single unit.
- It has a wooden framework with leather upholstery.
- It has stitching for detailing and straight armrests.
- Overall Dimensions: 38 inches in Length x 38 inches in Width x 37 inches in Height
- It goes well with living room d�cor.
PickPerfect.com is being merged in to our OpenSky.com web store. For any customer services inquiries please email our support team directly at [email protected]
Where is my order?
How do I get the status of my order?
You will have received an email letting you know that your order has shipped. It will include the carrier (USPS, UPS, FedEx) and tracking number of your package. The time it takes for a package to ship can vary widely depending on the merchant and type of product. You can email our support team directly at [email protected]
Returns, Refunds, and Cancellations
How do I cancel my order?
You can email our support team directly at [email protected]
How do I return something?
You can return or exchange eligible items up to 14 days from the date your order was delivered as long as products are in resalable condition. Items must be in their original condition (unused, unwashed and undamaged) with all the packaging intact.
My package arrived damaged! What should I do?
You can email our support team directly at [email protected]
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The Jeffersonian (Jefferson, Tex.), Vol. 5, No. 2, Ed. 1 Monday, December 1, 1952
Description: Weekly newspaper from Jefferson, Texas that includes local, state and national religious news.
Date: December 1, 1952
Creator: O'Rourke, John G.
Item Type: Refine your search to only Newspaper
Partner: The Dolph Briscoe Center for American History


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This marks the start of a new mini series of reviews on my blog showcasing my favourite and most recommended lipsticks from M.A.C cosmetics. So if you're looking for a brief and honest review then you've come to the right place!
I know first hand that it's not always easy to get to your nearest beauty department store and swatch beauty products before buying them so we rely on the Internet and beauty bloggers to give us the honest scoop to help make that decision a little easier. I like to call this "internet researching" Ha! Very serious business. So to all my fellow online shoppers who need a little help in the decision-making process or to anyone who has been dabbling with the idea of trying something new from M.A.C but doesn't know where to start – this is for you.
Rebel is without a doubt my go to M.A.C Lipstick when I'm looking for a pop of colour. It's actually the shade that got me excited about starting my MAC lipstick collection. It's the shade that works season after season!
A lipstick with hundreds of hues.
The iconic product that made M·A·C famous. – M.A.C
Rebel truly has hundreds of hues which is why I find it extremely versatile. You may have stumbled across images of this lipstick online and wondered why it looks like a different shade in different photos. It's down to lighting and also the fact that it's the kind of lipstick that can be manipulated into every kind of wine-berry-plum tone you can imagine based on intensity. In my opinion this is what makes it unique, adaptable and suit ALL skin tones. (Ref: I'm NC45 in M.A.C & Rich Caramel in Estee Lauder DW). I love that it's sultry without being too daring and stained on the lip it can look quite demure. It works well for every look, from edgy to feminine it truly works for everyone.
Rebel is a Satin Finish Lipstick which means that it glides on like a dream. It's luxurious in texture and the scent like a good percentage of MAC lipsticks is a soft vanilla cotton candy scent. The cool pink undertones in this lipstick translate beautifully onto the lips and as I mentioned earlier it's very versatile.
In terms of wear its long wearing so no problems there. I suggest using a lip liner as insurance but without it, it lasts several hours.
How to apply? You can apply this directly from the tube or with a lip brush for a lighter yet build-able application. Dabbed on lightly and blended out it can give you a subtle berry infused stained lip or applied liberally you can achieve a vibrant verging on fuchsia shade (pinkish purple). Finish by blotting to keep it locked.
It retails for £13.50. You can also receive a free M.A.C lipstick if you use the "back-to-M.A.C" system.
Rimmel New Moisture – Glam Plum Fulham
To keep up to date with this series subscribe and follow this blog for first dibs on notifications!


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#italia 90 week
# italia-90-week - Sunday 21 June, 2015
Finish off your weekend with this brilliant recollection of 'The Charlton Years'
The documentary includes detailed assessments of everything from the highs of Italia 90 to the lows of the Euro 96 playoff.
Chasing a ghost: The search for Daniel Timofte
Known to so many Irish because of his missed penalty at Italia '90, the Romanian is an elusive figure.
25 years on from Italia 90, where did it all go wrong for Irish football?
The Boys in Green have never quite hit the heights of that wonderful summer since.
'Congratulations also to your wonderful football team' - Mandela part of Italia 90 homecoming
Mandela's visit coincided with the Irish team's official homecoming parade.
'I wouldn't say Klinsmann was aloof, but he was a bit of an intellectual'
Journalist and author Uli Hesse recalls West Germany's Italia 90-winning side.
'We watched the Italy game on a big screen at my sister's wedding reception'
Our writers remember Italia 90.
# italia-90-week - Saturday 20 June, 2015
Did Ireland underachieve during the Jack Charlton era?
The former World Cup winner with England is the most successful manager in the history of the Irish national team.
How well do you remember the lyrics to the Italia 90 classic hit 'The Game'?
"We're gonna start a fire…"
10 parts of Italia 90 that managed to live on in pop culture
Oh, how we loathed Toto Schillaci.
'I was more nervous in training than in games' -- Alan McLoughlin on Italia 90
The former Irish international chats to The42 about his memories of the tournament.
# italia-90-week - Friday 19 June, 2015
We dare you not to tap, rap, hum or Olé along with the Top 10 songs of Italia 90
Take off that Wolfhound head so we can hear your John Barnes impression properly.
'Scots, Chinese, Japanese - you had everyone in green and white'
A hardcore Irish supporter for decades, Brendan O'Meara has fond memories of Italia '90.
Gazza to Milla: 7 players who made their name at Italia 90
From a fresh faced 22-year-old to an eccentric dancing 38-year-old, here are 7 players who helped make Italia '90 so memorable.
Meet the man who went to Italia 90, but missed THAT game in Genoa...
Ireland superfan Phelim Warren has a lot of fond memories from Italia 90 – and one big regret.
# italia-90-week - Thursday 18 June, 2015
'I just cried' - 12 of the most memorable Jack Charlton-related quotes
The Englishman who led Ireland to unprecedented heights also had a unique way with words.
Forget Romania, it could so easily have been West Germany for the Boys in Green
How differently would things have worked out for Jack Charlton's side?
Can you identify these Italia 90 players from their Panini sticker?
If you spent your pocket money on Wham bars, Cadet cola and Panini stickers, step right this way…
'The nation holds its breath!' – George Hamilton recalls his iconic commentary
The famous words, uttered during the Ireland-Romania game, have since become immortalised in the annals of Irish sport.
# italia-90-week - Wednesday 17 June, 2015
'We were disappointed to lose to Italy, even though we knew they were world beaters'
David Kelly speaks to us about life in Ireland's Italia 90 squad.
Milk bottles and the other Italia 90-related things that will make you feel old
Our favourite World Cup is 25 years old this month.
The42's virtually impossible Ireland at Italia 90 quiz
Get ready for the hardest test you'll take today.
So just how much is your Italia 90 memorabilia worth?
From milk bottles to jerseys and everything in between.
Analysis: Bonner's bomb puts Sheedy in position for sublime equaliser against England
Here are the 10 crucial stages to one of the most important goals in Irish football history.
Being the most hated man in Ireland -- and Italy -- after 'pen-throwing' incident in 1990
Eamon Dunphy writes in his autobiography about the World Cup controversy.
# italia-90-week - Tuesday 16 June, 2015
Remember BBC's Italia 90 opening credits? Here's the incredible story behind them
How Pavarotti and opera became a memorable part of the 1990 World Cup.
A definitive ranking of the 10 best jerseys at Italia 90
Adidas reigned supreme in the summer of 1990.
Do you remember these 9 beautiful goals from Italia 90?
From Baggio's mazy running, to Scifo's long range thunderbolt … and we've found a place for an Irish goal.
Who would play Dunphy, Charlton and Maradona in an Italia 90 movie?
Danny DeVito, Joe Pesci and Ryan Gosling all feature.
Where are Ireland's Italia 90 dream team now?
Ah, the memories.
# italia-90-week - Monday 15 June, 2015
'Italia 90 success resonated in a rapidly changing Ireland'
In an extract from his acclaimed autobiography, Alan McLoughlin remembers representing the Boys in Green at Italia 90.
11 iconic images that bring back memories of the Italia 90 good times
Seems like it was only yesterday, doesn't it?
Memory lane: The Panini sticker collection of Ireland's Italia 90 squad
Try not to weep with the intense nostalgia coming your way.
Introducing… A very special Italia 90 Week on The42
You'll see a lot of Italia 90-related content on the site this week. Here's why.
# italia-90-week - Sunday 15 June, 2014
The cult World Cup teams we loved: Cameroon 1990
We look back on how the African side thrilled the masses with an unlikely run to the last-eight of the tournament.


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There has been a lot of 'drama' and pain around me here recently. The worst kind of drama being the kind where you are affected but really have no way of 'extinguishing' it. Why? Because it is not your drama but caused by someone else's situation in life that are quite close to you.
At any rate, sometimes this is going to happen. You wish you could help. You can give advice, but if they are not in your way of awareness and thinking, you are pretty unsuccessful and frustrated. Even look like an asshole.
So the key here you wish you could communicate is detachment. Remove the pressures of acting like the way you think you should act because that is how society has conditioned you to act, even if the actions are painful.
Ain't it funny?
Funny how we just do what we THINK we are supposed to do? Act how we THINK we are supposed to act. For who? Who are we reacting for?
Never mind how we really just want to let go of the pain of resistance, but our mind holds onto the situation until we are irrational with undue anguish and turmoil?!?
Or maybe we are reacting thinking we are going to get more unjust reaction from someone else in response to ours…
I am sure this scenario has caused much pain and injury both mentally and physically for humans and maybe even death in some places. I am not going there.
I am simply stating that REacting to a situation is not the best thing to do for your sanity and peace of mind. Try some resilience.
So all pain comes from resistance. To get away from this pain, you must detach. You must detach from the attachments that is causing the pain because at the end of the day, all will be gone anyways.
How can it be relayed this wisdom? How can you convince that REacting is not going to bring them peace?
You don't. You comfort the best you can. Offer a meager smile knowing that you cannot jump into that boat of sorrow they are currently wallowing in.
And possibly continue to look like that asshole..
But at least I am a happy asshole.
Resilient and happy.
I was reminded of a song that would relay my point in tune…
Three simple words that can relieve the pain.
The person in question has so many questions to be answered. They may never be answered.
All I can say is that all happens for a reason. Be strong. The sooner you raise your vibrations, the better off you will be.
I am pretty confident that this will not be one of my more popular posts. As I try to stay in the positive realm of things here, I believe I did a decent job of not getting too dark and revealing of the situation.
What I do want to say is that I do love this person and my heart grieves for them, even though it may not show. I wish we could just all move on now.
I wish I could help more. I wish you could see the light I am shining for you to show you the way. I wish you could see the possibilities.
But alas…you are still submerged in your sorrows.
I hope you come to the surface soon.


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Subject: Tango/Kevin Gough
OK!!! The boat is glassed at last. I'd never done this before so I really had to take my time with it. I'm suprised how easy it turned out to be. I'm not going to paint the hull at this point though I know it would be easier to paint it now rather than later. The reason for this is that drops of resin might fall and cure on the side planking while I'm glassing the deck and as I might be sanding the hull again I'd hate to ruin a nice paint job.


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Suzie's gone and the silence is deafening.
Love her, hate her, Suzanne Geha is a legend in West Michigan news. Note: Legend is present tense. What's past, evidently, is her standing as anchor for WOOD-TV.
A terse statement from the station released this morning says she is "no longer with WOOD TV8. We thank her for her many years of commitment and we wish her all the best."
aka: Here's your hat, what's your hurry? Thirty-plus years, and you're out the door.
Nobody's talking beyond that, but knowing this seasoned newsperson, we can only imagine this means she's gone, but not willingly. Though she worked in a business where a lovely face can trump news judgment, you have to give her major props for lasting as long as she did.
A graduate of Western Michigan University, Geha joined then WOTV-Channel 8 in the mid-1970s, becoming the first woman news anchor in this market in 1976. To say she's a local version of news pioneer Barbara Walters is not far off. She knew news, her career was hot and the station put her front and center.
Suzanne Geha, the niece of longtime White House correspondent Helen Thomas, graduated from Western Michigan University in 1973, and joined WOTV as a reporter in 1974. She soon became anchor for the noon, 6 p.m. and 11 p.m. newscasts. In 1978, the Grosse Pointe native left to join Detroit's WXYZ/Channel 7 team as a reporter and weekend co-anchor, but returned to WOTV in 1981, where she anchored evening news shows until her departure Wednesday.
Geha was considered a pioneer for women in West Michigan; she was the area's first anchorwoman, and often spoke publicly about her four pregnancies.
"It's pretty hard to conceal. You can't hide being pregnant and there's no reason to," she told The Press in 2001.
More coverage of Suzanne Geha's exit from WOOD-TV
Soon, she was off to the big time – that's what this market has long been known for: stepping stone to the top 20, or 10. She returned to her native Detroit as a reporter for WXYZ, the ABC affiliate.
Her return to Grand Rapids a few years later was over-hyped, with billboards touting "Suzanne's Back!" It was something that she admitted made her squirm.
What didn't make her squirm was hard news, going after the story. She was not afraid, which brought her many fans.
Yet her often breathless presentation for breaking stories became fodder for her critics. "Suzie's hyperventilating again," they'd say.
Even though she might occasionally miss the mark – she took a popular opinion thrashing for her teasing over the downtown Mystery Project a few years back – I always ascribed that on-air eagerness to her true passion for getting the story.
She was a newsperson, first and always. The fact that she lasted this long is a tribute to her value to the station.
The fact that the station is, so far, not praising her contributions, as they did when anchor Tom Van Howe "retired" a few years ago, is telling.
(Van Howe ended up on WWMT for a while as an anchor. With noted veteran Judy Markee leaving there in June, will Channel 3 pick up Geha as well?)
Station bosses may not be happy with her approach to negotiating, her tenacity to protect her career. Thus the terse farewell, truly the bare minimum in acknowledgments.
Her statement on Facebook is telling in its sound of regret: "This is a very sad day for me."
She's a tough cookie. But the fact is, Channel 8 has been No. 1 for years with her as WOOD-TV's lead face. Sure, it may be time for that torch to pass. But there's a long line ahead of her made up of talented folks re-inventing themselves. She can't be finished.
But, doggone it, Geha should get her time to take a bow for all she's contributed to WOOD-TV news and to news overall in West Michigan.
Give the woman her due.
E-mail Ruth Butler: firstname.lastname@example.com


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I sigh a great big shallow sigh. I want to redecorate my living room but don't know where to start or what I really want it to look like. Plus, um, I have no money so am kinda stuck.
This is how it looks now…
So yeah, it's pretty small and after 6 years, 2 children and a big smelly dog, in need of a bit of TLC. I've
wasted spent the morning on Pinterest browsing some beautiful looking rooms looking for inspiration. A Lust List will shortly follow featuring objects (and rooms) of my desire.
So, Living Room Fairy, if you're reading, please pay me a visit and bring me the room of my dreams. For free.


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Minimal generating elementary flux modes
General concept
The minimal set of generating flux modes are computed using an optimization-based approach. This method is scalable and can be applied to genome-scale networks.
Items to consider when implementing
Software packages with this method
Applications of interest
Description of study and link to study:
What was learned with this method:
Relevant references
page revision: 0, last edited: 02 Apr 2013 16:58


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Do you have a dirty data center? Are dust bunnies setting up camp on your equipment? It might be time to check up on the cleanliness of your environment. Believe it or not, data centers actually need more than just a spring cleaning. Keeping an eye on the air quality of your data center is extremely important because airborne contaminants can damage your valuable equipment. These contaminants, including dust, other particles, and gases, can wreak havoc on your equipment and potentially make some equipment inoperable.
Types of contaminants: Particles and gases
It is important to know what contaminants may be lurking in your data center. There are two types of dust that could be resting on your equipment: chemically inert dust and corrosive dust. Who knew that there is more than one kind of dust? Other types of particle contaminants include dirt, soot, pollen, and fly ash. Those aren't good either.
Gaseous contaminants include sulfur dioxide, hydrogen sulfide, chlorine, hydrogen chloride, nitrogen dioxide, ozone, and ammonia. These gases can mix together and have an even stronger negative effect on your equipment than they would have alone. Talk about a lot of gas…
Problems introduced by contaminants
Damage to your equipment due to contaminants can include reduced airflow through equipment, circuit failure, corrosion, and overheating. The worst case scenario can be complete equipment failure, which is expensive and inconvenient.
Prevention and solutions: Averting and resolving contamination
This all sounds extremely scary. Don't worry, though. There are ways to protect your data center from particle and gas damage. By following some simple procedures, you can ensure that your equipment remains clean and fully functional.
Prevention is extremely important. It is difficult to eliminate problems after they have already occurred. So, be proactive! Implement these preventative strategies in order to protect your equipment:
- Install and use air filters throughout your data center. Be sure to use the type of air filters that will filter out whatever contaminants exist in your environment.
- Keep all equipment and equipment rooms as clean as possible by cleaning frequently. Be careful to only use cleaners that are designed specifically for use around your type of data center equipment.
- Use protective devices, such as protective cabinets, to prevent harm to your hardware. You can check with the equipment manufacturer to see what protective devices are needed and recommended.
Monitoring equipment and keeping tabs on contamination
It is critical to monitor equipment on a continuous basis. All data centers should have monitoring procedures in place. However, it is even more important for data centers that use air-side economizers to carefully monitor contamination and equipment, since they increase the likelihood of contamination.
A monitoring schedule can include frequent visual inspections of equipment in order to check for contaminant build up. You can also use copper coupons to measure copper build-up over time if corrosion is taking place.
Now you know the tips to a cleaner environment, so it's time to face that dirty data center, and say goodbye harmful gases and killer dust bunnies. Through diligent prevention and monitoring, you can relax knowing that your data center equipment will be reliable and healthy for years to come.


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Behold, the Wise Quotes of College Basketball's Most Colorful Coaches
College basketball coaches fall into a few broad categories. There are the wizened tacticians who drill defensive schemes and offensive options into their players' heads day in and day out. (Think Jim Boeheim or Fred Hoidberg.) There are the paternal figures -- guys like Tom Izzo, Big John Thompson, and Rick Majerus -- who believed in the transformative strength of a healthy locker room bond and dedicated careers to nurture those feelings. There are even philosopher kings like John Wooden and Mike Krzyzewski, who don't draw up plays so much as try to convince players to buy into a perspective and lifestyle. And then there's Bobby Knight, who is a warlord.
The point is, you can glean knowledge from every type of hoops coach. For proof, here are some of those coaches on life and basketball:
"You don't play against opponents, you play against the game of basketball." -- Bobby Knight
Knight is the kind of guy that demands attention -- because he'll probably throw a chair or try to strangle you if he's denied it. The longtime Hoosiers coach treated basketball less as a game than as an existential crisis. Knight scared just about everyone who ever interacted with him, perhaps because he was fighting a never-ending war with the thing he loved. That said, this way-too-serious-even-for-a-coach approach to basketball won him a ton of victories.
On the opposite end of the spectrum from Knight is legendary Tar Heels head coach Dean Smith, a guy who never lost sight of college basketball as a game played by error-prone young men and women. Smith was interested in developing his players into upstanding young men and understood that the majority of his players would never sniff an NBA paycheck, a big reason he ensured 96.6% of players he oversaw left UNC with a bachelor's degree. That equanimity -- and wry humor -- was on full display when Smith said:
"If you make every game a life and death proposition, you're going to have problems. For one thing, you'll be dead a lot." --Dean Smith
Smith's interest in the personal progress of his players was probably only surpassed by John Wooden, a coach who was so obsessed with preparation that he famously taught his first-year varsity players how to tie their shoes correctly so they wouldn't get blisters or have a shoe fly off during a game. Wooden spoke in koans much of the time: lighthearted riddles that took on real density when players invariably repeated them over and over again to themselves, trying to figure out what the little wizard meant by that. For example:
"If you don't have time to do it right, when will you have time to do it over?" --John Wooden
It makes sense until you think about it. Then you come out the other side and it's sensible again. Wooden's musing speaks to responsibility, balance, and composure simultaneously. Plus, it sounds a lot cooler when Bill Walton is yelling it at Dave Pasch heading into a commercial break.
Sometimes coaches just have to throw up their hands during a season and crack a joke to keep the dread at bay. Hall of Famer George Raveling knows something about struggle; he was on the podium with Martin Luther King Jr. when the civil rights leader gave his "I Have a Dream" speech. Dr. King handed his manuscript for it to the young Raveling. Compared to that, an especially harrowing run for his Washington State Cougars must have seemed entirely manageable, when he dropped this chestnut:
"Fans never fall asleep at our games because they're afraid they might get hit with a pass." --George Raveling
Abe Lemons joked whether or not his team was having a good season, and his ironic, pun-filled quips made him something like the Yogi Berra of the NCAA. Frustrated by the increasing complexity of offensive schemes that were leaving his Oklahoma City University squads in the dust, Lemons said:
"There are really only two plays: Romeo and Juliet, and put the darn ball in the basket." --Abe Lemons
That's fair, though these days there are three plays since Hamilton sunk a three effortlessly.
Other times, head coaches just lose their cool. Thankfully, those fugue states can create some exceptional sound bytes, including this one from longtime West Virginia coach Bob Huggins, after getting dominated on the glass one game:
"I told [the team] if they got a rebound, they might like it, and want to get another one!" --Bob Huggins
But the king of exasperation will always be the late, great Rick Majerus who, upon being asked if he was a candidate to become head coach at San Diego State, spurted:
"I can be a candidate for anything I want. I'd like to be a candidate to date Cindy Crawford. Do you see that woman right there? She and I are candidates to be married. You're a candidate to get a haircut tomorrow." --Rick Majerus
Uncomfortable, but it could get a B+ in Semantics 101.
Some guys just don't have a lot of time for anything other than cold, calculated dominance on the court. Adolph Rupp sounded more like a supervillain than a shaper of young men when he opined:
"I know I have plenty of enemies, but I'd rather be the most hated winning coach in the country than the most popular losing one." --Adolph Rupp
Rupp's .822 winning percentage over 600 games might not be the only reason he had enemies, but it was enough to inform a solid quote.
And finally, let's bask in the true wisdom of Wisconsin's Bo Ryan, who distilled the game to its frustrating, beautiful essence:
"I'm still waiting for perfection. In the meantime, I'll settle for persistence." --Bo Ryan


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Hotels now add hidden, mandatory "resort fees" to the price of a stay.
These "resort fees" are mandatory surcharges.
Hotels charge them to cover the cost of certain amenities…
Resort fees can add up to 30% onto our total hotel bill.
It covers costs such as wifi to gym access – even the use of a notary or a shoe shine service.
Most guests do not use a fraction of these services.
Yet hotels took in almost $2 billion in resort fees last year.
On average, resort fees add an extra $25.00 a night to the bill.
The truth is these fees are just marketing tricks…
Here is how it works:
Hotels lower their advertised price…
This sucks us in (thinking we are getting a great deal)…
Then we get surprised with "resort fees" when we check out.
Hotel use resort fees to combat low-ball pricing tactics by 3rd-party consolidators (like Priceline, Orbitz and Expedia).
These sites prominently sort and display the lowest-priced room rates. Then they sneakily hide taxes and other costs (such as resort fees) in their fine print.
Often, the lowest-priced hotel room becomes the most expensive (after taxes and resort fees are calculated into the final price).
It is really a hidden tax.
Except instead of monies going to the government, it is pure profit for the hotelier.
It reminds me of leasing a car. Our monthly payment is lower than buying a car, but then we get hit with surprise fees when the lease ends.
Yes, we can complain at the front desk.
But legally, we do not have a leg to stand on since we agreed to it in the fine print.
Most hotel managers remain firm on charging this hidden fee.
Bottom line: I invest 60 seconds before I book a hotel room. And I ask what the resort fees are BEFORE I agree to a stay.


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Do you want to purchase or rent a forklift? Call us and we'll help you!
Your supplier of new and used forklifts
We at Truckreparatören have long experience with forklifts. As an independent supplier, we offer forklift rental, sale of used forklifts, forklift services, fork tests, spare parts, rental, finance and forklift training. We are located in both Stockholm and Uppsala where we in both cities can offer our customers fast delivery of used forklift as well as personal service regarding your forklift needs. Please contact us for more information about forklifts, forklift rental or other services.
Do you want to rent a forklift?
Do you want to buy your forklift?
We offer truck rental where you can hire a truck for both a day as well as for several years. In the event of changing needs, just contact us as we look to develop a new solution for you. With about 350 used forklifts in stock, we can offer you a wide range of forklift with fast delivery.
If your forklift is broken, we offer fast and efficient forklift services in both Stockholm and Uppsala.
As an independent supplier, we can, as mentioned, offer in principle all forklift brands on the market. The most common brands are BT truck, Linde truck, Caterpillar, Toyota, Atlet, Nissan. Contact us and we will help you find the forklift that best suits your needs!
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Please fill out the form below and we will contact you!


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Hi all,
It's Sunday afternoon and I am back in New York. At this point, I have received and responded to updates from groups 1, 2, and 4, and have seen in-progress Wikipedia pages from groups 2 and 4. I hope to receive links to similar pages from the other groups soon.
Here's what our week looks like right now:
On Tuesday, we'll finish up our discussion of The Ambassadors and round out what connections we see between themes in Holbein's painting and themes in the book (particularly related to Strether's character, his role an an "ambassador," his anxieties, etc.)
On Thursday, we'll meet in the I-BUILDING, ROOM 205, so that each Wikipedia group can present their entries to the class. Your presentation should be no more than 10 minutes. In it you will want to
1) Discuss the stages in which you composed your wikipedia entry (did you start by looking at other pages? creating an outline? reviewing Wikipedia's guidelines? What did you do next? And after that? What was your final stage?)
2) Show off the features of your page on the big screen in the room (choose one person from the group to man the computer in order to call up the site)
3) Highlight the most helpful resources onyour subject that you have located over the last month
4) Make sure that all four or five members of the group have spoken!
After all four groups have presented, I will ask you to complete brief, 15-minute individual reflections about the project on the computer and to email me your responses.
Finally, we'll end the class by discussing the prompts for the final paper that will be due on the last day of class in May. I'll give you a hard copy of these prompts on Thursday.
Thank you for your continued dedication and hard work,
Professor Zino


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Latest News
BEWARE OF: 100% Result Oriented Beads and Buy Back Policy
There are vendors and website owners who claim 100% result and if no result money refunded. One of the easiest method adopted by these vendors since they are very well aware once the sales take place practically 5 to 10 % of the buyers would return them the beads, and ask for the refunds. These vendors are very well aware that people have no time to do all this time wasting things. Hence these methods are adopted to push & promote sales by extracting huge price for the same (100% result oriented bead).
We at Rudrablessings request the esteemed prospective clients to ask these types of vendors how are they so assured of 100 % results, what type of machinery, equipment, gadgets and magic they have used to measure the result in that, tell them to prove their claims, and if they cannot prove then ask them why are you claiming it. You can go one step ahead by asking them when you refund the money? What is the procedure? In how many days? And what do you do with the beads returned back to you? Do you drown it in Arabian Sea? If the vendors say they drown it, ask them how many beads till this day they have drowned, and if the answer is nil, either they are speaking lies or they have never refunded, It is matter of fact that these used Beads are put back in to circulation & resold again. In other words you land up buying second hand or used beads for all you know.
We at Rudrablessings believe these types of vendors who give 100% result oriented beads have themself become God or may have even superseded Gods. We request the prospective clients to go and touch their feet or shake hand with these vendors instead of buying bead (save your own money) Since the prospective client, matter fact is touching & meeting these "Gods" ( no need to buy Rudraksha, infact you are being helped by God (vendors) themselves.
We at Rudrablessings are not God, hence we never claim 100% result, hence no refund.
Please think twice before you buy from us. We believe our clients are God & not We.


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ELK RIVER, Minn. (WCCO) — An Elk River sinkhole has the left lane of westbound Highway 10, just east of Main Street, closed, MnDOT said.
Crews are working and the lane is expected to re-open by 4 p.m. Friday as the pavement needs more time to set because of the hot weather.
For more information, click here.
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According to the brilliant minds at Wrightslaw, there are three components to effectual self-advocacy:
1) Know yourself
2) Know your needs
3) Know how to get what you need.*
* Peter W.D. Wright, Esq., Pamela Darr Wright, MA, MSW and Sandra Webb O'Connor, M.Ed., All About IEPs (Virginia, Harbor House Law Press, 2009), 87.


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Happy Friday!
My college roomie is coming to visit me today! We have lived together for three going on four years now and she has never been to my house since she lives far away! I am so excited to see her; I absolutely love living with her.
It's Friday again!
Here is a video made in response to the Free People Movement wear ad, which as a dancer got me pretty heated. This video by AKP Film & Media is the appropriate response, and could definitely educate non-dancers about what dance really is.
Be Lovely:
And an inspiring quote that goes along pretty well with dance:
And here's a new word!
One of my cousins has the cutest Instagram hashtag: Friyay! I figured this would be the perfect way to end the week and begin my blog.
I read on the BBC that Latabe the Elephant from the West Midlands Safari Park took the first "elfie" or elephant selfie when a park visitor dropped his cellphone!
An Inspiring Picture:
In honor of Maya Angelou, here's an inspiring quote
Happy FriYAY!


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The mens bedroom ideas should always be comfortable and appropriate to their personal style, so in this article we present the best ideas for decorating bedrooms for men, making this place always comfortable and elegant at the same time. In addition, the bedrooms are the most intimate spaces, where the atmosphere must be relaxed and pleasant to turn that place into a very exclusive place in the house. In here you can find the best luxury apartments with different number of rooms , so you decorate your bedroom following these great decorating ideas. Generally the decorating of bedrooms for men revolves around the tastes and likings of the owner, which means that in that place the most important things of his life will be represented, his tastes for certain styles and especially his personality.
Then we will share some tips that will help you to give personality and elegance to your room. Male strength is reflect in the type of furniture that is in their bedrooms. They are solid and straight lines. The subtlety in its forms is express precisely in the degree of functionality they can offer. And at the same time, they must be simple and elegant. To this is add the combination of colors , which most often are neutral tones. Or with cold trends such as blue, green or in some cases, burgundy or orange just to highlight a decorative spot in your bedroom .
Wood and metal predominate in men's bedrooms, both in furniture and accessories. The functionality is materialize in a bed, a wardrobe, a piece of furniture in the headboard. And a good sofa to watch TV. From these basic elements, it is possible to decorate the bedrooms for men in a very elegant way. And at the same time to size the available spaces and the distribution of the furniture inside the room. And the simpler and more functional the design, the better the result will be.
Furniture materials are important to decorate bedrooms for men. On some occasions, you have to think about leaving available spaces on the walls to hang a painting. Work of art or objects of collection that are very valuable. Thus, when designing male dormitories, priority should be give to functionality and simplicity. However, male bedrooms should not be completely cold. The issue is to strike a balance between a pleasant and modern style. With an environment that is an extension of the person.