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Tuesday, December 30, 2008
Congressional Hall of Shame
I have been diligently collecting responses to inquiries about the Obama Eligibility Controversy from members of both the House and the Senate and placing them on a web page for inspection. So far I have responses from 8 senators and 3 congressmembers.
Clearly they are playing their constituents for fools. For example, if you look at Senate Resolution 511, unanimously adopted by the Senate on April 30, 2008, the Senate suggests that a citizen with two US citizen parents is a "natural born citizen". Interesting how none of these responses mention Senate Resolution 511 or any of the legal analyses by Harvard Professor Lawrence Tribe or others that were part of the discussion in the Senate. Many of them include nonsense about when Hawaii became a state, as if that was a misunderstanding of their "stupid constituents". We have to make them aware that we are not fools and that we are paying attention to them and their statements and actions.
I will be adding contact information for each of these members of Congress and senators to that web page. Then we can give them feedback easily.
If you have a response from a member of Congress or a Senator you want to add to the page, feel free to do so since it is a wiki, or send it to me at hound9_9 at yahoo dot com.
Robert Stevens
Posted by Robert Stevens at 2:23 AM


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Poaching incident investigated in Tuftonboro
Officers say it appears deer was illegally killed
Fish and Game Department officials investigated a report of poaching in Tuftonboro on Thursday.
Investigators said poaching is an ongoing problem. Last year, there were about 150 cases of poaching in the state, and officials said a number of deer have been illegally killed in 2012.
On Thursday morning, two officers were dispatched to Tuftonboro to investigate a dead deer reported by a nearby homeowner.
"This looks like an illegal kill," said Conservation Officer Brad Morse. "Someone butchered it."
The deer was found off a dirt road. It had no tag, no seal, and was dumped, indicating to the officers that it was killed illegally.
"If you are going to take a deer, you need to do it legally, you need to do it right and you need to follow the rules," Morse said.
The Fish and Game Department set up a sting to catch poachers in the act. A fake deer was used as bait, and officials said they were able to bust a hunter trying to shoot it illegally.
Fish and Game officials said the state's rules and regulations are given to hunters when they receive their license, and the rules are also posted on the Fish and Game website.
"If someone goes above and beyond their bag limit and takes more deer than they should, essentially, you are putting whatever species you are targeting at a greater risk," said Conservation Officer Bob Mancini.
Poaching fines can add up to several hundred dollars. Poachers can also face misdemeanor charges and have their hunting licenses suspended.


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Cat.6A S/FTP network cable with support for bandwidth up to 500MHz and features a snagless design with gold plated contacts for ethernet standards up to 10 GBase-T.
Cat.6A cable, shielded with braid as overall shield and foil shield for the individual wire pairs (S/FTP). Cat.6A cables meet the requirements of 10 Gigabit Ethernet (10GBaseT) with an operating frequency of up to 500MHz. These cables are manufactured and tested according to the ISO/IEC 11801 specification. The cables are packaged individually in a polybag.
The gold-plated contacts ensure reliable, corrosion-free connections over extensive periods of time. A robust snagless strain relief design prevents damage to the connector latch during installation and removal.
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It all starts with a risk assessment…, said a security professional once, when I talked to him about business continuity planning. I laughed it off then, but there's no denying that a risk assessment could provide valuable business intelligence in what you focus on.......
Are you after a low-cost Digital Visitor Management Solution, well look no further DigiGreet Lite is just that, the great thing about DigiGreet Lite is you are not tied down to a particular device as long as it has a web browser & internet connection it will work giving you great flexibility.....
We have been working with them for over eight years and we are pleased with their professionalism and willingness to help. They assisted our re-brand ISBL
Excellent support and service using their signing in platform DigiGreet. We have found it has changed the way visitors and staff sign in.
The product was in its early stages, OFEC were keen to work with us to customise the product & I can honestly say that LWC has been delighted with the results.
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Ed & his team can be whole-heartedly recommended. They took time to learn what we needed & provide a solution, nothing could have been too much trouble.
Since we started to use the new Satori Gym Club system there has been a number of key improvements. As a result, we have increased the number of gymnasts by 200 already.
OFEC have delivered, and their ongoing support to streamline and improve on our functionalities is easily accessible and given with a smile.
We love working with them, they have become an intricate part of our client delivery.
We have been working with OFEC now for many years, and hopefully will continue to do so for many more years to come!
All went well from first contact. We are delighted with the product. Definitely 10 out of 10.
Really great support and communication from Ali and the team, very easy to get started! Thanks
Extremely happy with services provided.


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Police: stabbing suspect in custody
Fayetteville Police officers are questioning Jessie Undre Ellis, 39, who they suspect may have been involved in a stabbing in West Fayetteville, Sgt. Craig Stout said.
When officers responded to an emergency call at 797 N. Daisy Ln., the mother of the home's resident told police her ex-son-in-law was at the address armed with a gun.
Officers found 29-year-old Dorothy Kelley suffering from multiple stab wounds. Police said she was able to identify her ex-husband, Ellis, as the person who stabbed her. She also told authorities Ellis tried to shoot her and her mother with a pistol.
Kelley was taken to Washington Regional Medical Center with life-threatening injuries.
Ellis denied stabbing Kelley and pointing a gun at her and her mother. He told police Kelley and her mother came at him with knives and he tried to take the knives away.
Police said they recovered a .380 pistol and a loaded magazine from the residence.
Stay with 40/29 News and 4029tv.com for updates on this developing story.


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In summer the fields around New Iberia and St. Martinville, Louisiana, are waist high with rows of frond-covered stalks that to a northerner look like sloppy corn or short bamboo. Anyone from the Gulf Coast knows they are fields of sugarcane. Not many are left. An industry that brought great riches to the South—and great suffering to the slaves who were literally sold down the river from tobacco plantations to work the cane fields and the sugar mills—is now something of an endangered curio.
The Southern Foodways Alliance, this country's most intellectually engaged (and probably most engaging) food society, is devoting the year to the history of sugar in the South. (Last year's theme was food and civil rights, with a field trip to Birmingham followed by a conference in Oxford, Mississippi, where the SFA is based at the University of Mississippi.) Although some southern farmers still grow sugarcane for their own use, only Hawaii, Florida, Texas, and Louisiana produce it commercially. Its future in Louisiana, where it is still one of the most economically significant agricultural products, has come under repeated threat, first from sugar beets and then from corn (government subsidies make corn syrup by far the cheapest commercial sweetener); the recent passage of the Central American Free Trade Agreement could be its death knell.
In July I joined an SFA field trip to Cajun country, two hours west of New Orleans. The trip began with a taste of one of the few remaining products from Louisiana cane sugar: Steen's cane syrup (www.steensyrup.com), which anyone outside Louisiana would look at and call molasses. We tasted it on French bread at LeJeune's Bakery, in Jeanerette, a sugar town whose cane-crushing mill recently closed—a common story in these parts. LeJeune's, a long brick building from the late 1800s, claims to be one of the oldest surviving bakeries in Louisiana; much of its equipment and many of its recipes are original. Like molasses, the thick syrup that remains after cane juice is boiled to extract sugar, Steen's is an acquired taste, deep and slightly sulfurous, though it is milder and sweeter than molasses. (It tastes nothing like corn syrup, which is gummy and flavorless by comparison.) Some southern farm families still make cane syrup to use in place of granulated sugar, as families in New England still make maple syrup. The first sensation is a piercing sweetness, followed by a lightly bitter backlash. Like most things deep-flavored, complex, and both sweet and bitter
So can the taste of the best-known product of molasses: rum. Having assumed that all good rum came from the original sugar-producing islands of the Caribbean, I was surprised to find some being distilled in New Orleans, from locally produced molasses. Along with Steen's cane syrup, rum from Celebration Distillation is one of the only guaranteed ways to taste Louisiana sugar.
The sugar industry was, of course, built on the backs of slaves. Louisiana was one of the two richest states per capita in the 1850s, its cane planters having overcome various obstacles to enjoy what the food historian Jessica Harris, speaking on the SFA field trip about the high-living eighteenth-century sugar barons of Barbados and Jamaica, called "stupid money."
The genteel beauty and underlying cruelty of plantation life are still apparent at the Levert—St. John plantation, near St. Martinville, with its grandiose columned "big house" and one of the thirteen remaining sugar mills in the state, a building bristling with old-fashioned-looking pipes and tanks and hoppers. The mills, where cane is crushed as quickly as possible to obtain the maximum amount of sucrose (growers are paid according to sucrose content, and the sucrose quickly deteriorates after the cane is cut), are still hot, reeking, dangerous places. Harris told the SFA group that lost fingers or even arms and legs were usually a sign that slaves had worked in a sugar mill. (Bittersweet, by Peter Macinnis, is one of several histories of sugar that follow in the footsteps of the anthropologist Sidney Mintz's masterly Sweetness and Power.)
Cane stalks are crushed to extract the juice, which is clarified, boiled, evaporated, and precipitated into big sand-colored crystals of raw sugar. Mountains of raw sugar are trucked from the mills to refineries to be melted, refined, and granulated. At Levert—St. John we persuaded our guide to let us taste "impure" raw sugar, which was full-flavored and good—though a bit disappointing
In Colonial times rum was distilled in the Northeast—the Triangle Trade meant that molasses arrived in distilling centers like Boston and Newport on ships that had carried slaves to the West Indies, and left for Africa as rum. Rum helped both to spur the Revolution, because of the British tax on molasses, and to warm its soldiers and commanders. Rum was also, of course, distilled on the islands where sugarcane grew; Barbados and Jamaica, its original strongholds, remain famous for it. It was not, however, distilled in the South. By the time the sugar industry was enjoying its brief period of might in Louisiana (it never achieved anything like its antebellum prominence in the Reconstruction South), rum was falling out of favor. Whiskey, which Scotch-Irish immigrants could make from locally grown grain away from big ports, became the most popular American liquor. And rum was associated with slavery. During Prohibition rumrunners smuggled it in on ships from the West Indies, but the quality was low and did little to improve rum's reputation. Prohibition escapees to Cuba and a vogue for Latin music and exotic cocktails brought rum back into favor and even made it glamorous (see "The Old Man and the Daiquiri," by Wayne Curtis, page 131). A buildup of the Puerto Rican rum industry, in the 1950s, made rum and Coke the standard teenagers' starter drink.
Celebration Distillation, in the Gentilly section of New Orleans, occupies an old brick warehouse with a romantic address: off Elysian Fields, near the corner of Frenchmen and Abundance. The whole operation—tasting room in the front, exposed-brick back room with damply aromatic barrels resting on open wooden scaffolding, as if in library stacks—has a pleasantly homey and easygoing atmosphere; the owner, James Michalopoulos, is a painter, and an artist's eye shows in the renovation and the handsome, simple labels.
The distillery makes both light and dark rums, using molasses from Edgard, in southeastern Louisiana. I tasted molasses out of a plastic hose as Jon Blair, the day's distiller, an ambitious young Tulane graduate, began making a batch. The room smelled powerfully of the slightly medicinal and sulfurous molasses, which tasted much rougher than Steen's cane syrup but was not unpleasant. Blair mixed to a milky foam water and dry yeast that had been isolated, he told me, from Louisiana cane sugar. He climbed up a tank to pour the foam into the molasses; the mixture would ferment for a few days before being distilled in a very rustic still that looked like a sideways water heater. Then it would be filtered and bottled for light rum, or put into old charred-oak barrels, bought from Jack Daniel's, to be aged for dark.
Dark rum, the kind that the original sugarcane islands are still famous for, is usually more expensive. White rum—which Bacardi and others made popular for mixing into drinks such as daiquiris (rum, lime juice, and sugar; named for a beach town near Santiago, Cuba), mai tais (rum, curaçao, lime juice, sugar syrup, and orgeat), and of course rum and Coke—is generally considered of lower rank. But Celebration's white rum, called simply Cane, is worth sipping on its own.
For a rum that has been in release only two years (the company sold its first rum in 1999), Cane is impressive, and can show well against its famous rivals. If Celebration's barrel-aged rums are not yet notable, they are promising, with deep, oaky scents and a slight smokiness. New Orleans has been waiting 150 years for its own rum, made with its own sugarcane, and it already has a very good one. It can wait a bit longer for a great one.
For a taste of New Orleans, combine rum, butter, sugar, and flames
Seldom can the origins of a dish be traced definitively. On the Southern Foodways Alliance field trip an afternoon was devoted to discussing why bread pudding is so closely associated with New Orleans. Two food historians gave talks, and two legendary African-American restaurateurs and businesswomen, Leah Chase and Willie Mae Seaton, offered very different examples of the dish—Chase's an elegant light custard with praline sauce, Seaton's dense and creamy.
Matters remained (tastily) unresolved. But the origins of bananas Foster, a dessert even more firmly linked to the city, pose no such problems. In 1946 Owen Brennan opened Brennan's, a restaurant that would launch a dynasty, and looked for signature dishes to compete with Antoine's and other well-established fine restaurants. In 1951 Holiday magazine asked him for a recipe, and Brennan offered a dessert created by his chef, Paul Blangé: bananas, brown sugar, and rum flambé over vanilla ice cream. New Orleans was then the country's port of entry for bananas, and the fortunes of rum were being revived. The dessert was named for a frequent customer, Richard Foster (who owned an awning company and also served on a city vice committee—one of doubtless dozens of efforts to bring order to the always picturesquely disheveled French Quarter). This was an era when tableside service at a restaurant brought high prices and gave an air of class, and chafing-dish pyrotechnics brought distinction to a hostess. They still impress guests. Once mastered, bananas Foster is easy and quick to assemble, with ingredients that are nearly always on hand.
What makes the dish
I've adapted a recipe from the 1997 edition of Joy of Cooking (previous editions didn't include it), itself adapted from the Brennan's original. For four servings, peel four ripe but firm bananas, cut them in half lengthwise, and cut each half into four pieces. Melt two tablespoons of butter in a large and heavy skillet. Add the bananas, cut side down, and sauté over low heat for ten minutes, turning them once after five minutes. Off the heat sprinkle them with three tablespoons brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg.
If you're unused to flaming, finish the sauce at the stove. Heat 1/2 cup rum in a small saucepan, over a low flame and away from flammable objects, until it is about to simmer (it will seem to be thinning, and a few trails of steam may rise from the surface). Tilting the pan away from you, hold a lit kitchen match well above the surface of the liquid; be prepared to snatch your hand away and to right the pan as the flames rise. Carefully pour the flaming liquid over the bananas and swirl with a flameproof spatula or spoon, scraping up any brown bits. The flames will die down after a minute or so. Spoon the sauce over vanilla ice cream and serve.
The showy version calls for a chafing dish and long fireplace matches; but however you choose to assemble and serve the dish, practice making it before you try it on guests. You can transfer the banana-sugar mixture from the skillet to a chafing dish, working carefully to avoid breaking the bananas, and then carry the heated rum to the dining room and light it there before pouring it over the bananas. Or you can make the whole thing, start to finish, in a chafing dish, adding the rum directly to the cooked bananas and scraping the bottom of the dish as you wait for the rum to get hot enough for flaming. This is a more leisurely method, because everything takes much longer in a chafing dish. But leisure was a hallmark of the Old South, and perhaps somewhere in the Big Easy and beyond someone still has it.
Cane, from Celebration Distillation, is a white rum that starts harsh but ends with notes of toffee and vanilla, and the vanilla gets stronger as the taste lingers. Good on its own and very good for mixing either with cola (many southerners favor RC) or New Orleans—made Abita root beer.
Barbancourt white, from Haiti, is stingingly alcoholic (it is bottled at 86 proof, whereas most rums are bottled at 80 proof) and requires mixing, with almost any kind of flavored soda. Its most noteworthy feature is its strong molasses nose, a reminder of rum's origins.
Mount Gay Eclipse, from Barbados, is a light straw color and has a mild caramel flavor—appropriate, because dark rum gets its color more often from the addition of caramel syrup than from the char of oak barrels. Of the easily available aged rums this is the most agreeable and balanced, with a pleasant butterscotch aftertaste that doesn't linger.
Appleton Special Jamaica rum is also a light straw color, and has a lovely, delicate nose. The flavor is delicate too, with subtle oak overtones and hints of toffee. The trade would call this "feminine"; I would call it versatile and very, very smooth.
Sea Wynde, a blend of rums from Jamaica and Guyana, is one of the new premium dark rums that apparently want to compete with single-barrel Scotch. It has a strong oak nose, with the strength (it is bottled at 92 proof) and caramel undertones of cask-aged whiskey, and a slightly smoky aftertaste. This rum is a different animal—strong and arresting.
(Most distillers have their own Web sites; a good introductory site with a great deal of information is www.rumshop.net.)
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I've done gak before and silly putty once before but I'm bringing it out again as a gift this year. My boss has a radio show every Saturday, while I work on Saturday's I listen to the show to see what is going on. A few weeks back they were talking about their son loving silly putty. I thought that would be the perfect gift for him, and not the store bought kind the homemade kind! PBS Kids had the most popular link for the recipe so I'll give them credit. I wish I had some newspaper on hand to show it better but I was out and had to ship this out before the next batch of mail came in. I made 3 colors and didn't get good pictures of making the blue so you see below the making of the pink and the blue final (just having a little fun with you .. lol).
Materials Needed:
Mix the glue with the food coloring until the color is even throughout.
Pour the liquid starch into the colored glue mixture.
Stir and let it sit for five minutes.
Pull the putty out of the mixing bowl and set it on a paper towel. Knead the putty in your hands for five to ten minutes.
ALEXIS NOTES: I ended up using regular's Glue (which I've read on several blogs you shouldn't, it worked but I think the All Multipurpose is probably better). I had the Sta-Flo on hand from another project, I've also read you must use this brand.
Thanks for Stopping by!


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Denver Duo Attempts To Reenact Weekend At Bernie's, Plead Guilty
Robert Young, 43, and Mark Rubinson, 25, got a little too carried away with their reverence for phenomenal 80's move Weekend At Bernie's. Both men were sentenced to probation after admitting to driving around Denver with the corpse as well as using the corpse's debit card for stripper funds.
Just like in the movie, the 43-year-old victim, Jeffrey Jarrett, died of a drug (and alcohol) overdose. Foul play is not suspected in his death. Unfortunately, or fortunately if you're a fan of human decency, the men did not actually parade Jarrett around in a Hawaiian shirt and sunglasses. He didn't even make it into the strip club with them.
Prosecutors said Young and Rubinson found Jarrett unresponsive at the Denver home Young and Jarrett shared, and instead of calling 911 they put the dead man in the back seat of Rubinson's SUV and went for a ride, local television station KWGN reported.
Police said that the men ate at Viva Burrito restaurant and fueled up Rubinson's SUV at a convenience store all paid for with Jarrett's debit card, KWGN also reported. The men then unloaded Jarrett's body back at his house and visited Shotgun Willie's, a popular Denver-area strip club where they withdrew $400 at an ATM from Jarrett's account, it said.
Both men plead guilty to misdemeanor charges of abusing a corpse. Now If only there was some way to prosecute the Hollywood studio executives that try to remake other 80's hits.


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Well this is my first year of joining in with Day of Archaeology, (and first time of writing a blog); being an independent archaeological consultant (posh name for a small company), I thought I would actually give an idea of how the day panned out, the good the bad and the ugly, rather than a more bland "we do this, we do that" report.
The Morning Session
This morning I was on a watching brief, which can be highly exciting or highly frustrating, and sometimes darn-right odd. At least on this brief, I was only going to be needed for about three hours as long as nothing was found as the site was in a small backyard. Now though it is commendable that a watching brief was added as a building condition, the desktop and local knowledge indicated that there would be nothing to find.
However, it was also somewhat complicated by the building contractor, who is obsessive when it comes to health and safety, full and complete personal protective equipment will be worn at all times whilst on site, and that applies to everyone, with no exceptions…….and that included the dog!
Now very much as expected on this site the trench went in, and all that was exposed was previous disturbed ground, dating from the days the estate was built (1960's), so measurements taken, photos taken, quick drawing made, and then homeward bound. I'll write this on up this evening, as it will be very much a 'template' job.
Don't get me wrong, I like those with absolutely nothing in, but I love those that yield finds, or give indications to our past, that is when I come into my own and have no compunction into taking as long as I can, which can miff a builder off.
The Afternoon Bit
Well this afternoon was going to be a bit unusual anyway, as I have picked up a commission to produce eleven consolidated information sets for Iron Age sites in the county I live in. The sites are small, some have been excavated in the past, some have not, some have been written about, other have not, but what all having common is that they are never accessible by the public, as they all lie within a restricted military training area.
OK I hear you saying this is just a standard desktop assessment, but in this case it is more much more, it is a consolidation of all known archaeological, environmental and historical information on the site, from the time it was first recorded through to modern times, which unfortunately due to the location of the sites, means the damage to them. I am lead to understand that if I get these right then I will get a lot more, it is not about condition reporting it is about producing a 'log book' for each site, a sort of living document
On the plus side there is no invasive or non-invasive investigation required, it is purely based on previously recorded information. However, no matter how laudable that may sound, I still visit the sites, I still look at the landscape, and more importantly I still try to feel and understand why the site is located where it is. I do this so that when I correlate the facts, I can give them some degree of life by emphasizing the more important aspects.
So this afternoon I toddle off to visit one of the sites, I have been there before and it is one where information dates back to 1810, thanks to William Cunnington, but I just need to absorb an aspect of the landscape and to check the current condition, as the latest report has indicated some damage to the site since I was last there.
Sure enough I arrive at the site and yes there is some minor damage, thankfully nothing that rings major alarm bells, but is is man made, caused by one of the tracked vehicles that train in the area. This will need emphasising in the report, as despite begin protected, damage is still being permitted, and somehow I feel that the damage could have been avoided by the simple expediency of moving one protections post. Even though not rewired in the report on the site I decide that I will add this as a non published addendum to that particular report.
Now due to the environmental issues of the area that theses sites are located in a degree of sense is applied to those that train there to prevent further damage, and in areas where training is undertaken mobile loo's are to be found, but sometimes I do smile at the instructions…….
But enough of the flippancy I hear you say, but to me that is part and parcel of what keeps us sane, keeps us focused and drives to to produce excellence all the time, irrespective of if you are in a trench studiously working on a section, you will be chatting laughing and joking, or if you are writing a report for Day of Archaeology, you will think back to find what warms your heart and makes you smile.
Right I will concede for now, and get back to the seriousness of the day……..
On the way home I drop into the local museum, as I am honoured to live so close to Devizes Museum, and spend a short time in the library, extracting yet another report from the archives of the Wiltshire Archaeological and natural History Society magazine, this time form 1917, which will be used in one of the reports I am writing.
From there homeward I head, knowing that this evening will be spent writing reports.
On to the evening
The Watching Brief doesn't take long, well there is only so much you can write about nothing, then I get on with the commission work, finally I start to reflect on the day, the past week, what has worked and what has held me up, and one fo the things that holds me up time and time again, is that old issues of local archaeological groups reports are not available on line, such as in ADS, and today was a good example, the excavation report dated from 1917, is it not about time that was available on line, as I know that work is being and has been duplicated because there is no virtual repository.
Yes I know it our responsibility to seek the information, but times are changing, and I do get annoyed when I phone a society to obtain an extract only to be told that if I want it I must travel 200 miles to view it in their library. We are in a time when information should be easily available, OK I am NOT saying digitise the latest information, but after 25 years then digitise it, that way if a society owns it they can still charge a few pounds for the digital copy,where as if they dont it will eventually get copied on to the t'interweb in a way they loose out and for heavens sake why cant they at least maintain a digital on-line index, that alone would save hours and hours of work…….. Sorry Rant over.
And finally the night
So to finish the day off, I write this, from the heart without to much planning, the good the bad and the darn right ugly.
Next year I promise to try and have an interesting day, but that will depending on who I am contracted by, and more importantly what I am doing work on. Now had this been a week ago I could have discussed the Saxon remains I was dealing with and the issues with builder when they were found!
So until the Day of Archaeology 2013
Tim Darch
AKOT Heritage
[All images are owned by myself, if you wish to use them please feel free to do so]


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The Enigmatic Rasheed WallaceRasheed Wallace had 23 points, 15 rebounds, three assists, three steals and two blocked shots to lead the Detroit Pistons to an impressive 90-80 road win over the defending champion San Antonio Spurs. Amazingly, this is the first time that Wallace has put up at least 23 points and 15 rebounds in a game since February 10, 2005. Wallace is a marvelously skilled player and it was his arrival in Detroit that put the Pistons over the top and enabled them to win the 2004 championship. Yet he is averaging just 13.1 ppg and 7.4 rpg this season, numbers that are roughly in line with his career marks (15.4 ppg, 6.9 rpg). Those are decent stats for a small forward, not a multifaceted power forward/center. Wallace, who clearly has the rare ability to be a 20-10 guy consistently, has never averaged 20 ppg or nine rpg in a season.
At halftime of the Pistons-Spurs game--and again on the postgame show--TNT's Charles Barkley said that if you put Michael Jordan's mind in Wallace's body that he'd be the best player in the NBA, adding, "I've never seen a player who is seven feet tall who can post you up and shoot threes...but for him to only have 23 and 15 once every two or three years is a travesty." Kenny Smith echoed those sentiments: "Over 82 games, something doesn't trigger in him to say that he could dominate." Smith noted that Wallace can be dominant in short stretches, something that he will do during the postseason, and Smith believes that this is part of the reason that the Pistons consistently have made deep playoff runs since Detroit acquired Wallace.
Wallace is truly perplexing, someone who is prone to bizarre fits of rage that earn him numerous technical fouls, and yet someone who is also praised by his teammates and coaches as a player who is a wonderful teammate who has a high basketball IQ. It's almost like the game is so easy for him that he has never had to play hard consistently to do well. Wallace has an array of unblockable shots that he can deliver in the paint but he tends to drift outside, where he is also a deadly shooter--but that takes him out of rebounding position and prevents him from drawing fouls as often as true star players do.
It is so frustrating to watch Wallace play, because even though he has won a championship and earned some individual honors along the way it is obvious that he could do so much more. Smith asserts that Wallace's postseason performances are why the Pistons advance but it could just as accurately be said that some of his performances are why the Pistons have not won another title. Barkley noted that the only time that Wallace really seemed to try to dominate was right after he came to Detroit; not coincidentally, that is the only year that he and the Pistons won the title. Wallace's bonehead play left Robert Horry open in the next year's Finals and probably cost the Pistons another ring and Wallace has sprinkled in a few meltdowns/disappearing acts in recent postseasons.
Tim Duncan had 24 points and 15 rebounds in Thursday's game. The difference between Duncan and Wallace is that two-time MVP, four-time champion Duncan puts up those numbers on a regular basis, not once every three years. When some guys have a night like Wallace's, it is obviously a fluke, but there is nothing that Wallace did against the Spurs that he could not do on a fairly regular basis. The unsolved mystery is why he is not wired that way, whereas a Duncan, a Jordan or a Kobe Bryant tries to--as Barkley put it--"kill" people on a nightly basis, much like Bill Belichick's New England Patriots do.
Labels: Detroit Pistons, Rasheed Wallace, San Antonio Spurs, Tim Duncan
posted by David Friedman @ 5:03 AM


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Today, Forakis, who received her MFA from the Yale School of Drama in 2004, is the theater director and acting coach of Gia Forakis & Company, a theater company located in Greenpoint, Brooklyn where Forakis also resides. Her trademark technique, One-Thought-One-Action, which she founded in 2005 and continues to teach, is inspired by elements in her father's colossal steel sculptures and her mother's paintings.
"They influenced me greatly in understanding the artist way of life," said Forakis, who views her path towards becoming a professional artist as a "natural inclination."
Through her father, Forakis acquired an understanding of composition, of using space and time as methods of storytelling, which she then applied to the various productions she has directed during her decade-long career as a freelance theater director.
Forakis' mother, Phylllis Yampolsky, was a painter and gained recognition in the early 1960's for her creation of the Hall of Issues at the Judson Memorial Church in Manhattan. Her mother also participated in Hoving's Happenings, public events held during the 1960s at Central Park that attracted thousands of visitors.
"As a child, this massive, experimental, artist-driven event left a big impression on me," said Forakis, whose maternal grandmother was also an actor in a Russian community theater.
One-Thought-One-Action, taught by Forakis in her intensive, two-day workshops that are offered semi-regularly, is defined as "smaller moments of thought as smaller moments of physical action." Training is provided free-of-charge to the ten actors currently employed by her company, many of whom she previously directed.
Forakis is convinced that the technique, which can be applied to all styles of acting, is beneficial to actors, playwrights, and directors alike.
"OTOA is useful to directors because it enables you to have a unifying language," she said. OTOA also allows playwrights to explore different styles in their scripts because "it's a language that grows out of the written word."
While her one-year-old company has yet to release any productions, it is well on its way. In 2013, the company plans to produce their first fully produced main stage production.
Already, they showcase the Salon Series, unadvertised, experimental "social events slash works in progress" often held each spring in Greenpoint.
Within these intimate settings, actors can call lines as guests watch rehearsals and offer feedback in the dialogues that follow.
"They've been really fun, social, exciting ways for the company to become stronger in itself and for people to get to know us," she said.


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Archive for Wednesday, July 21, 2010
Weather causing tires to blow out
July 21, 2010
On a hot day last month, Kansas Highway Patrol Lt. Edna Buttler arrived at the scene of an accident.
A young driver of an old car had lost control of the vehicle and smashed into a mailbox.
The culprit? A blown tire.
"It had been hot for a week at least and it was an older car, so there is no telling when the maintenance of the tire was checked," Buttler said. "Tire pressure, wear and tear — those things are always important to monitor."
Tire trouble is more common during summer months. On hot days, low air pressure can cause tires to overheat and add pressure to the side walls of the tire. That causes the rubber to start coming apart and creates a hole. Eventually, the tire blows.
AAA in Kansas also sees more tire-related calls in summer than the rest of the year, spokeswoman Betty Oliva said. In June alone, AAA had more than 1,000 tire-related calls in the state.
About 270 accidents were caused by tire blowouts in 2008, according to data from the Kansas Department of Transportation.
At Gregg Tire Co., 4661 W. Sixth St., store manager Steve Aldrich said that in the summertime, the store sees a big increase in customers who need new tires after a blowout.
"One of the more critical things is that people don't check their tire pressure often enough and as a tire gets low, especially with the hot, hot conditions outside, it overheats quickly, which causes a blowout," Aldrich said.
About 90 percent of the time, the driver and vehicle come out of the situation unharmed.
"They just blow out and (drivers) end up going to the side of the road and put their spare on," Aldrich said.
At D&D Tire, 1000 Vt., workers most frequently see blowouts on the first really hot day of the year, owner Phil Dwyer said. On average, the downtown tire shop sees drivers come in with blown tires one to two times a day.
"The hotter the temperature, the hotter the tire and the more likely you are going to have a failure," Dwyer said. "It happens when it's hottest."
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