text:
Naomi Robbins, Contributor
I help people communicate data clearly with graphs.
Graphs are pictorial representations of numbers. Therefore, at the least, we should expect that the representation of the numbers be proportional to the numbers themselves. Unfortunately, this is not always the case. In some cases this occurs because the graph designer wants to give the impression of better performance than is actually the case. In other cases, the designer might not have any numerical sense.
Figure 1, which appeared in Erickson Times, shows the number of Olympic medals won by country. For Germany, the picture of two medals corresponds to almost 500 medals. Therefore, we would expect the picture of four medals to correspond to almost 1000 medals and the picture of six medals to correspond to almost 1500 medals. However, the label for the four-medal picture is 615 and for the 6 medal picture is 1975. Although there is the correct rank ordering, there is little relationship between the pictures of the medals and the labels of the number of medals.
Figure 2 shows the top 20 tourist generating countries to the US. The reader is asked to compare straight lines with curved ones. There is little relationship between the length of the line segments and the number of tourists that they represent. Notice that Mexico and Canada are approximately the same length but Mexico represents between 4 and 5 million tourists while Canada represents over 14 million tourists.
Another common trick is to start the scale at a number larger than zero to accentuate the difference between 2 values. I.e., in a bar chart that starts the scale at 1000 rather than 0, a bar representing a value of 1400 looks twice as tall as a bar representing the value of 1200.
So many times I've seen suggestions to remove axes and add data labels on the points. Supposedly it cuts down on chart junk. But to me, an axis is not chart junk, and I will not remove an axis in favor of labels. I can look at the axis, verify that it starts at an appropriate value, and that the scale is uniform, or alternatively, logarithmic.
Every chart with labels isn't lying the way Figure 3 is above, but it's good to have a real scale to calibrate one's eyes.
>> There is little relationship between the pictures and their labels.
That's not true for Figure 1. The graphic depicts the rank ordering — the other label to the left, which is probably the most important number to many of their readers!
Every one of Ms. Robbins's blogs have been so helpful in preparing graphs and in reading them. Her technical knowledge is profound, but her writing style is clear and journalistic. The choice of figures in this blog is particularly dramatic.


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Nectarine dessert at Zuni is just that
Now, don't get me wrong. I love Zuni.
But, the dessert my friends were served a couple of weeks ago is pretty shocking. The dessert menu said a Blossom Bluff nectarine for $8.
A plate came out, with exactly what they ordered - just a plain nectarine rolling around on the plate.
Now, I love Zuni's ethos of simplicity in flavors and cooking, but I think this is taking it a little far!!! It seems like a joke but is not.
(see picture evidence)
Blossom Bluff is a grower located in the Parlier-Redley (sp? and I was a geography major) area (Fresno) They sell at a number of local farmer's markets (Berkeley Saturday market) - organically grown fruit. I too am surprised they didn't have some type of presentation besides "al Natural"
I had something similar happen to me years ago, unfortunately I can't remember the restaurant. There was a dessert of fresh cherries and it was just a small bowl of cherries - stems and all. But at least cherries are already bite-sized!
That is either ridiculously pretentious or lazy, I'm not sure which.
re: Absonot
re: sugarbuzz
re: ML8000
re: ML8000
FWIW, when I have had fresh fruit at CP, and I have more than once, the server has warned me that it is just what it says (which I think in both cases was 'a bowl of XXX fruit': nectarines once, and cherries once, IIRC. But it *was* a bowl in each instance, not a single piece, and I recall both that it was delicious and that it was reasonably priced (ie in accordance with the rest of the menu).
Of course, this would never would have been an issue for me at Zuni, because I can't imagine going there and not getting the espresso granita for dessert. It's the best thing on the menu IMO.
re: susancinsf
This is a bit of a change of subject, but DH says he was listening to a talk radio show the other day on one of his long drives across nowhere...anyway, the subject of discussion was backyard fruit growers, and someone from Berkeley called in telling how how he provides berries for upscale California restaurants -- Chez Panisse was specifically mentioned by name. Anyway, the guy claimed if he had an exceptionally good berry crop in his backyard he was able to take them to CP and exchange them for future dinners out........Sounds like a good deal from both perspectives!
re: janetofreno
re: janetofreno
re: jlafler
re: wally
Yes, so I see. Am I just not paying attention, or was Robert Lauriston's mention of this added after I read it? Not complaining -- I sometimes edit comments without identifying the edit, if I do it soon enough after the original post that I don't think anybody will have read it.
re: susancinsf
re: ML8000
re: limster
Downstairs tries to maintain a little more formality than the cafe, and will slice fruit if it's subbed for the dessert.
They do send out a lot of fruit bowls though, both upstairs and down. They are usually gorgeous bowls of what's in season.
These restaurants are trying to showcase the best of what the season has to offer, the very, very best, in its purist form.
I am surprised it shocks so many of you.
re: rabaja
I don't think plunking a nectarine on a plate (couldn't they at least have put it in a bowl so it didn't roll around?) and charging $8 is "showcasing" anything.
What it feels like to me is that they've gotten so wrapped up in their own hype that they somehow believe that they, and they alone, can serve the perfect piece of fruit.
It's patronizing.
Why do we need Zuni to mediate our fruit experience? Don't the people at Zuni realize that times have changed? Don't they know that their customers are perfectly capable of going to the farmer's market and buying a nectarine direct from the very same farm themselves?
As I said above, I love Blossom Bluff, but it's not like this is some fruit that was grown in Judy Rogers's backyard exclusively for her restaurant. For that matter, anyone who knows anything about Blossom Bluff nectarines knows that the best ones are the May Diamond variety that is available for a couple of weeks in June. The August varieties are okay, but the May Diamonds are the ones worth showcasing.
re: Ruth Lafler
re: Robert Lauriston
re: Ruth Lafler
re: Robert Lauriston
re: Ruth Lafler
I found a first-hand report of $4.50 from a few weeks ago.
The original poster clarified that her friends "did not save the menu and so would not swear that the nectarine was the full $8."
re: Ruth Lafler
I understand you feel strongly about this topic, but you seem almost hostile in your posts. They were selling a nectarine as a nectarine, and nobody was forced to order it, gheesh...
Oysters are also served unadulterated, do you take issue with those too?
I don't think either of the two restaurants mentioned that feature fruit (just that, nothing more) as dessert are trying to be precious or showcasey. They simply want to offer the customer the OPTION of a perfect piece of fruit in its season, something a lot of people rarely have the time to source out. It's really nothing more than that.
re: ML8000
re: sbonagof
re: Robert Lauriston
My recollection is that it was a "nine dollar peach," but we're talking almost ten years ago, so maybe my memory is playing tricks on me and it was only seven dollars at the time? Either way, it's a lot for a peach.
It definitely sounded high to me too, but my then-employer was buying and told me I should order it. I think she just wanted to see my face when they brought out a peach on a plate with nothing else. I'm sure I looked pretty confused when it showed up. :)
re: sugarbuzz
My daughter-in-law once ordered dessert which consisted of a Frog Hollow peach (cut into quarters) and some other fruit. She thought it was one of the best desserts she'd ever had. This was some time ago, before Frog Hollow and great fruit were available at several places in the East Bay. I think there were some whole raspberries, too.
re: oakjoan
re: rccola
As I noted below a little dinner theater doesn't hurt.
WOW! A 24 count flat of their nectarines cost about 25 dollars! Remarkable mark up and the least they could have done was slice it nicely - AT LEAST. I was served a bowl of Bronx Grapes at Chez Panisse but at least they had placed them in a nice bowl with a nice grape leaf as an accent.
That's outrageous!
You can go to the farmer's market and get their wonderful stonefruit (The Loewen family are the growers and they are lovely, lovely people) . . .they, at least, will put it in a paper bag for you. :)
I would have sent it back.
re: sugartoof
Seriously. I loose any little couth I have when blind-sided with something like that and would have blurted out something like they could just take that back because I wasn't going to pay eight bucks for a plain nectarine I could buy for $2 ... at most ... at my local farmers market. I probably would have huffed a little more too.
Or with the wrong friend I would have started giggling uncontrollably. We almost got tossed out of Boulevard once for an extremely silly presentation there. Freind took one look at the dish and started giggling until we were both in tears.
So ... I assume you didn't send it back ... how was it? One would hope it was at the exact stage of ripeness without a single blemish.
re: sugartoof
Ridiculous! I love Blossom Bluff -- they're my favorite stone fruit grower and their nectarines are particularly good. But an 800 percent mark-up from retail on an item with no value-added through preparation is unconscionable.
re: Ruth Lafler
re: wally
re: wally
re: Ruth Lafler
re: wally
Okay, now you've got me weighing my nectarines individually! My husband bought these at the farmer's market yesterday: one nectarine that I would describe as a "medium single-serving size" (5 oz) and two that I would describe as "very big" (7.2 oz and 6.9 oz). I've seen bigger nectarines, but not often.
re: Ruth Lafler
Wow! I am one of Zuni's biggest supporters (some would say apologists) and dine there often, although I have only dined there once since they began imposing a 4% surcharge for Healthy San Francisco, in my own form of protest at the way they have instituted it. I am all for using the best seasonal ingredients as simply as possible, but this is unjustifiable by any stretch of argument. I absolutely would have sent it back.
The fruit plate dessert there is usually more generous, I'd have asked for a price reduction or a second nectarine. Probably whatever else they intended to have on the plate was under- or overripe and they neglected to reprice accordingly.
I've eaten at Zuni three times in the past couple of months and everything has seemed fairly priced given the quality.
Haha, you call that "evidence"? You forgot to have the nectarine hold the Zuni menu with the date under its chin.
I like Zuni a lot, but a plain whole pear for a dessert item doesn't do it for me. I go to a restaurant to experience preparations that require skill in the kitchen, not something I can get at a farmer's market and put straight into my mouth. To me, the issue with the price is secondary to the primary issue that it just isn't appropriate for a restaurant to serve a plain whole piece of fruit for dessert, and I don't care that Chez Panisse might also do it.
re: Mick Ruthven
you're absolutely correct, Mick!
Yet, sometimes, I get fruit in at the restaurant where I work that is so gorgeous I do want to just send it out on a plate because it is so perfect (Blossom Bluff being one of the farms that I feel that way about) but since that wouldn't work in MOST restaurants, I try not to mess with the fruit too much. . keep it simple so that the fruit still has its integrity and remains the star of the plate. . . if Zuni felt that the fruit was so gorgeous as not to mess with it, perhaps they could have said on the menu "A Perfect Nectarine" - and maybe not marked it up to outrageousness. I don't know but to me, it boils down to not respecting the guest very much. . .
re: Mick Ruthven
That's just it. I doubt anyone would knowingly order a single piece of fruit with a pit in it served on a bare plate at that price point. It's misleading just by the sheer fact it's on a restaurant menu. Maybe if they had sent more then one, and presented it in a small basket or something, or maybe if it was an incredibly rare fruit flown in special, but this sounds like management taking advantage of their customers instead.
re: Mick Ruthven
I often prefer fresh fruit for dessert, especially after a great cheese plate. To me, a great restaurant should offer both. I'm there to enjoy my dinner, not grade the cooks on their technique.
Why should it bother you if a restaurant caters to my desires? Zuni offers at least half a dozen other desserts.
re: Mick Ruthven
re: limster
re: Robert Lauriston
It should be very clear on the menu, the server would be smart to make sure it was clear, and the price point should reflect that it's a single fruit without prep. If anything, these should be sold at cost, or perhaps even brought to the table as a freebie especially after a cheese plate. If it was mispriced, the server should have caught it and adjusted the bill.
I am a huge fan of Zuni myself, but I am howling with laughter. Did you look for hidden cameras? Seriously - at minimum it should have been daintily cut and your friends should have been told when they ordered to expect a piece of fruit! Good thing someone didn't just lob it out from the kitchen!
I don't understand why they didn't slice it at least. A ripe nectarine, though delicious, can be juicy and messy to eat out of hand or to cut at table. Nicely sliced--with a little pitcher of cream and a little tiny dish of demerera sugar (to ignore as the nectarine is so lucious it would be a crime to adorn it) would have made all the difference for maybe 25c more in cost to the restaurant. Then the OP would never have posted about it here--or at least I think. And saying "small scoop or fresh yogurt ice cream--$1 extra"--would even have made a $7 nectarine seem a value.
re: rccola
re: Robert Lauriston
In principle, I agree with you -- if the menu says it's a piece of fruit, that's what you should expect. But at that price, I can understand someone assuming that it would be more than just be a piece of fruit. Maybe they thought "Blossum Bluff" was a cooking technique. I'm not being silly here -- there's lots of stuff on menus that I don't necessarily recognize for what it is. If I'm going to order something and I don't know exactly what it is, I generally ask before ordering, which is what the OP's friends should have done.
re: jlafler
Even though I am a fan of Zuni Cafe, I also would have been really taken for a loop with this "Blossom Bluff" nectarine. I'm not familiar with these nectarines, and would have just thought it was a prep method, especially at the $8 price. The very least, I would have expected it to come sliced and perhaps served with some creme fraiche, topped with a hazelnut crumble or something like that. If it came plain, I would have expected somebody to feed it to me for $8!
I don't really have any issues with restaurants just charging for items that anybody could prepare at home. Momofuku Ssam in NY charges $8 for bread and butter. DH recently ordered a plate of iberico ham at a restaurant in NYC as well, where you could go to Despana (a store that sells Spanish goods) and buy the ham at a better price. That's just what he wanted, and sometimes people are in the mood for things that are unadorned and untouched. Personally, I don't pay for things that I can easily fix up at home, and would never order a plate of ham or bread and butter or a plain nectarine unless it was impossible to buy these items. So I don't really have a problem with the nectarine in theory, but have an issue with it in terms of price.
re: celeste
It would worry that so many of these nectarines would roll right off the plate onto the floor as they were being brought out from the kitchen. Otoh, I cannot believe anybody would order such a dessert. I have no sympathy for the person who did, unless the description masked what it really was. Or maybe she thought it was some mutated nectarine that was the size of a bowling ball, and that it was a real bargain.
re: rccola
The thing that bugs me about the picture is that it looks incredibly awkward to carry. Maybe you're getting charged for the percentage that hit the floor.
re: wally
Adding a nectarine for balance sound ok.
re: wally
What I don't get is why it's being served on a plate in the first place.
If they're so bold as to pass off a plain piece of fruit as an $8 dessert, why not just go a step further, walk by with a basket of them and say, "take one"?
Or, better yet, save the waitstaff the trouble and just toss it at the patron from across the room? Just holler "YO!" or "Incoming!" and chuck it over there. After all, it's the only item on the menu for which you can do that.
re: Agent 510
re: jlafler
I agree. Put two or three in a small basket and suddenly it's less of an insult. All these posts debating the profit margin or how good those fruits can me miss the boat.
Then again, we live in an era where it's advisable to ask if a salad is going to be tossed or served as four sheets of lettuce, one giant crouton and a cup of dressing.
re: sugartoof
So if that same nectarine had been served on a plate or sliced it would be worth $8?
I know the presentation was the issue, but if the price had been $4 on the same plate would that have been less of an insult? It's still kind of not worthy of a restaurant like Zuni.
They seem to have these insane lapses with fruit. I still remember a salad with pink lady apples. Salad arrives and not only are the four slices of apple so thin they were translucent, they were so thin there was absolutely no flavor. That was it ...a bunch of lightly dressed greens with those apple shavings.
I'm with the presentation of "Yo" ... "catch" ... maybe it could somehow be tied to the Olympics to make it a more festive event ... celebrate the spirit of the '08' games with California gold ... a Blossom Bluff nectarine. $8.
re: Agent 510
Some clarifications from my friend who was at the dinner (I was not there, I just posted this here because I thought it would start an interesting discussion, which it has)
- They were pretty much aware of what was coming when they ordered it as they had seen one going by, nectarine rolling crazily on the dish. They ordered it as confirmation of what they saw as they were so flabbergasted, and to also take a picture as one of the party works in a restaurant and wanted to show their coworkers. They actually ordered it for its humor value and to see if the waiter would deliver it with a straight face. So there was no thinking of sending it back as it delivered on the humor front. I am pretty sure they broke into laughter as soon as it arrived.
- They did not save the menu and so would not swear that the nectarine was the full $8. To them (and me) the price isn't the main thing, it's the absurdity of a nectarine rolling around on the plate.
- The nectarine came with a steak knife for eating.
- I want to reiterate my general love for Zuni. This is not an attack on the restaurant or its loyal patrons (of which I am definitely one). I really do just find it very funny, and a caution next time I am expecting a fruit plate at Zuni to just go home and eat the fruit I bought at the farmers market. ;-)
This discussion reminds me of the 70s-era letter Chez Panisse has or had on their wall from a customer who happened in on a night they were serving cassoulet and was outraged at having paid $10 for "pork and beans."
re: Robert Lauriston
It's not really comparable, IMO. Presumably some technique went into preparing the cassoulet.
I don't see anything wrong with offering fresh fruit as a dessert. I do see something wrong with charging that kind of price for an item that involved zero prep work -- zero added value.
As Jacques Pepin is reputed to have said about Alice Waters: "That's not cooking. That's shopping."
re: pickypicky
re: pickypicky
Well, with her whole thing of trying to make the restaurant closer in feel to a dinner party, sometimes shopping is called for :-)
But that lack of presentation in the photo is pretty egregious. I love that you can get simple fruit in lieu of dessert at Chez Panisse, because that's often what I want at the end of a meal, not something heavy. But I think the psychology is different when it's prix fixe versus a la carte -- no way I'd pay $8 for a nectarine on a plate!
re: pickypicky
That's been attributed to various people, but I believe it was actually Alice's own characterization of the clueless responses she got from old-school chefs.
'When we were about 10 years old, the French chefs used to come over to see what was going on at Chez Panisse,' Waters said. 'And they would say "Oh, that's not cooking, that's shopping." I was so intimidated by that. I just felt like maybe we weren't doing enough. Now I'm very prideful. It is shopping,' she said, pounding the white tablecloth. 'It is shopping.'"--Contra Costa Times, 9/26/2001
As the story went the first time I heard in 1980, from a friend who worked in the cafe when it first opened, Alice flew out to a big chef event in New York. The other chefs had ice sculptures and similar old-school presentation pieces, her entry was a simple salad of fresh goat cheeses and mesclun, neither of which were then available outside of France except at Chez Panisse.
re: pickypicky
I go out to eat to taste food that I normally can't make for myself at home. So in this situation, I classify it under "the restaurant is not even trying" category.
I'm curious from the original poster whether the menu built up the description or if it clearly stated that you would be just getting a Blossom Bluff nectarine. Also, wondering whether you commented about the presentation to the server and whether he/she had a reaction or explanation. I totally would have said something about how it would have been nicer in a bowl.
re: singleguychef
The original poster (who as she made clear in her original post wasn't there) already clarified that "they were pretty much aware of what was coming when they ordered it as they had seen one going by":
re: Robert Lauriston
Even if the people who reported it were aware of what they were getting, that doesn't let the restaurant off the hook for offering (with no clarification otherwise) something that one would logically expect to be more than just a nectarine rolling around on a plate.
That is, unless every patron should be responsible for looking around the room the entire meal. If nobody orders the dessert they're considering, should they wander into the kitchen too?
Ok, SF Chowhounds, this story has actually made it all the way out to the East Coast. My friend, a food editor in Boston, passed it along after reading about it on SF Eater, and we are having a lot of fun reading the deconstruction of this whole thing. I've been to Chez Panisse, and I think it's interesting how much it's been name-checked because they do some simple stuff, but really, I think the fact that Waters is so influential in SF just makes it more difficult for you to see how ridiculous Zuni's dessert really is, especially since unlike CP, it comes across as a fairly conventional restaurant. It's a classic "emperor has no clothes" situation -- those who think they are really refined say, "ooh, how beautiful!" and those who can really see it for what it is say, "uh, what?" We're all about revering local produce (perhaps too much) out here as well, but seriously. It's an effing $8 nectarine. And they're serving it in a recession, no less. Marie Antoinette has nothin' on them.
The only explanation for this could be this: by doing something so outrageous, Zuni thought they might be able to snag some free press and buzz. In that case, well played, Zuni.
re: desertrose5418
I thought the "emperor has no clothes" aspect of it was kind of interesting too. I wonder how many people order it and then praise it just to try to seem like they get it. "Oh, how bold and daring of the chef to make such a simple, stripped-down, even vulnerable statement with this dessert! Bravo!" Was Zuni expecting those kinds of responses?
re: desertrose5418
I'm sure I'm one of the many who sent this along to Eater SF. How could I not? Hoping that it would snowball so that Zuni could tell us why they think it's ok to charge $8 for a piece of fruit. It doesn't matter if it is the best nectarine in the world..8 bucks..seriously?
When someone wants a fruit plate where I work I would never send them a couple of wedges of whatever. I give them a variety of every fruit I have in the walk in & a small bowl of honey creme fraiche. All of it sliced & presented in a way that's nice to look at but also easy to eat. Would it really have killed someone..even the pastry chef or assistant to take 30 seconds to slice a nectarine & fan it out on a plate with some honey?
If all I had were nectarines I still wouldn't have charged $8 for it though
re: desertrose5418
"it's interesting how much [Chez Panisse] has been name-checked"
That's where Judy Rodgers got her training. Her only previous restaurant sort-of experience was when she was a 16-year-old exchange student staying with one of the Troisgros brothers and hung out in their kitchen.
I'm so glad celeste posted this as I've found the discussion very interesting. I really think it can be summed up this way.
1. Should a restaurant offer just plain fruit for dessert on its dessert menu? (My own answer: yes, why not? I particularly like just plain fruit dessert, especially as others have pointed out after a large meal and a cheese plate. This is common in Europe as well.)
2. If the answer to question #1 is yes, what is the appropriate way to serve the fruit and what is the appropriate pricing of the fruit? This is where I think people are going in different directions and why my original answer is that I would have sent back this nectarine unless I had been warned. Eight dollars is just too much to pay for a nectarine on a plate with no value added by the restaurant. Someone called Blossom Bluff and ordered a flat of nectarines. And someone washed it and put it on a plate. That's it. No one sliced it, sprinkled any nuts on it, accompanied it with creme fraiche, drizzled it with rose water, etc., etc. That is why $8 for this dish is overpriced. Now, if the waiter said to the person, this is just a nectarine, on a plate, served with a knife and the person still ordered it, well then full disclosure was given and the person ordering it must have made the choice give all information relevant to the decision. But for me, I can go to the farmer's market, get one of those same nectarines myself for a lot less than $8 and eat it. Or I could have gone home and eaten a perfect peach from Knoll farms and been just as happy. I think Zuni charging $8 for this nectarine is what bothers me -- not the fact that they have a plain piece of fruit on the menu. If this nectarine were $4, would anyone have a problem with it?
re: farmersdaughter
1. One of the pleasures of dining out is putting yourself in the care of experts that will select and prepare foods carefully sourced for their quality. You are there for a whole meal, if fruit is the perfect final note to the composition then it should be on the menu. Yes, perhaps this fruit is available at the farmer's market, but so are the many items of produce. Yet you play for them to select and assemble them into a coherent meal and to enjoy it in a pleasing environment.
2. The next question is price. I'm not sure why everyone is picking on the nectarine. Is it worth $10 for a glass of wine at a fine bar or restaurant? No one complains that the entire bottle might be had for $30. Or $15 for a few small slices of cheese and salumi (which can also be found at the farmers market)? In the context of the whole meal and the environment you are enjoying it in, it might be worth it. There should have been disclosure by the server that the dessert would consist of a simple nectarine. Then let the market decide whether it's overpriced. Personally, I would have no problem paying $4 for it if it fit in with my meal, but I would still expect that them to cut it nicely in the kitchen or perhaps table side.
re: farmersdaughter
I think there are at least four overlapping issues here.
1. Should a restaurant serve plain fruit? I often like to order it so it's a plus for me if a restaurant offers it. I don't see why people who don't order it should get upset about a restaurant catering to different tastes.
2. Is $8 too much for a nectarine? I think everyone agrees it is, but the original poster says they're not sure it was that much. A single nectarine was priced at $4.50 last month.
3. If it weren't accurately described or the people didn't know what they were getting, that might be a problem, but the menu was clear and the people knew exactly what they were getting.
4. Is one nectarine on a plate rather than in a bowl poor presentation? That's a fair criticism, but on the other hand, just serving it on a plate makes the statement that a ripe nectarine needs no improvement.
re: Robert Lauriston
That's not exactly what she said. She said the didn't save the menu, so they wouldn't *swear* it was that much. There are lots of things I'm pretty sure of that I wouldn't swear to without documentation.
As for the other points:
1) Absolutely
3) Not really -- it's only clear if you know what "Blossom Bluff" means; in addition, as other people have pointed out, by virtue of something being on a restaurant menu there's a certain expectation that it will be served in a way that is consistent with the norms of restaurant service.
4) I think this is the crux of the issue: no matter what the price, the image of a nectarine rolling around on a bare plate is ridiculous. If they didn't want to add even a garnish (or a perhaps a bed of nectarine leaves), they could at least have put it in a small bowl -- perhaps one of those ice cream bowls with a pedestal. Okay, the "concept" of the dish is that perfect fruit needs no adornment. But by serving it the way they did, instead of making the fruit look like jewel of perfection, they made it look like something that wasn't worth spend a moment's thought on presenting appropriately. They actually devalued something they were supposedly showcasing.
re: Ruth Lafler
It's a common practice to mention the source of an ingredient on the menu if it's notable, both at Zuni and at other restaurants nationwide. Note also that proper nouns are capitalized, and preparation methods are not.
I think people are really splitting hairs here--the pizza comes on a plain white plate with no special garnish, is that problematic? Many think garnishes should only be there if they're edible and contribute to the dish--nectarine leaves wouldn't pass that test. A small bowl wouldn't capture the drips sure to be released as the fruit is cut, so I think a plate is the most appropriate vessel. A small bowl on a larger plate might prevent the fruit from rolling around, but then they've needlessly wasted an extra dish when the table cloths are covered in butcher paper and there aren't bread plates. Zuni's a casual cafe that happens to serves amazing food.
re: Robert Lauriston
Regarding the third point, even if the wording on the menu isn't technically misleading, it's uncommon for a restaurant to serve fruit like that, especially for that price. Really uncommon. Thus, unless the menu description points this out, it's safe to say just about everyone will be expecting something else, which means it ends up being "misleading" in practice.
Then again, a "truth in advertising" approach:
"Blossom Hill nectarine thrown on a plate like we just don't care - $8"
...while not misleading, wouldn't exactly be appealing either. In which case the solution is easy...either do something different with it or just don't serve it!
re: farmersdaughter
My point overall is that I absolutely would have a problem with the nectarine as served even if it was only $4. The whole piece of fruit rolling around on the plate is just strange and difficult to eat in that setting. I would not have had a problem at all with the same nectarine nicely sliced and fanned on the plate with no garnish. I love fruit for dessert. And even stranger to me, if they are trying to respect the fruit so much, it's possible it gets a little bruised rolling around by itself as it's being carried from kitchen to table. And the mechanics of trying to cut into it with the steak knife as it keeps rolling on the plate... argh! That is no way to eat a perfect nectarine!
Anyways, all the posts on this topic have been entertaining and illuminating!
re: celeste
re: Robert Lauriston
Exactly. Biting into it or holding in hand is the best way to eat a nectarine and perfectly fine for a home environment. However, I would never expect customers in a fine restaurant to have to hold a dripping piece of fruit while they sliced it with a knife. Or hold a dripping piece of fruit while they bit off it with their mouth.
re: celeste
Yeah, that gets back to the presentation point others have made. In a restaurant of Zuni's class, you just expect that you're not going to be handed a plate and a piece of fruit and told "here you go!" You do expect, even for $4, to have someone slice it up for you, if for no other reason than it's just too darned messy for "fine dining" to have to do it yourself.
The $8 Nectarine is a symbol of the preciosity of name-branded local and organic foodstuffs and how far from real food and read eating we're being led. Serving fruit as a desert is an art, as anyone who's eaten in France knows. We all pretty much accept that it's reasonable for Zuni to offer fruit as a dessert. What's wrong is the presentation and the price. What Zuni did was insult the diner and the nectarine.
Yikes! If the customer who posted this photo was charged $8.00 for the nectarine it was definitely an error. We would love the customer to contact us with their receipt and we would be more than happy to refund the entire amount for the fruit. Checking our menus, the Blossom Bluff Summer Grand nectarine was on our dessert menu from July 29-31st for $4.50. The only $8.00 item on the menu was a pot de crème, listed directly above it. Our computers were programmed with those prices so we are not sure how it happened, but the customer should not have been charged $8.00. For what it's worth, we have many customers who ask for plain fruit instead of a prepared dessert. We try to offer something ripe and delicious, at a price which covers our food cost plus overhead (and overhead actually dwarfs food costs). If the guest would like the fruit cut up or sweetened, we are happy to do so.
We are sorry this happened but we are glad to have found out about it. We agree an $8.00 nectarine is ridiculous!
re: zunicafe
Thanks for posting Zuni! I definitely regret mentioning the price in my original post. As I followed up, my friends would not swear to the price, so it's probably the case that it was $4.50 as you say. I apologize for misleading everyone on that point. The spirit of the post was commenting more on the presentation of the fruit really.
re: zunicafe
re: The Old Man
I don't see the problem--the restaurant is happy to cut it up if requested. Personally, I like the whole presentation because cutting it in the kitchen would lose much of the juice, and yes, a member of my party has ordered the $4.50 piece of fruit in the last few months and enjoyed it, without feeling ripped off or otherwise overburdened by the act of cutting up a piece of food. Can you imagine a restaurant cutting up a piece of steak into bite-sized pieces before it left the kitchen?
Bear in mind that Zuni's full name is "Zuni Cafe." It's not Zuni Restaurant, Zuni Buffet, or Bistro Zuni. The conception of the restaurant is straight-forward preparations of good ingredients served in an authentic, no-frills manner. There are not towering architectural rainbow-colored composed salads at Zuni. There is butcher paper over the table cloths. The only concession to providing a more upscale experience I can remember is the much-appreciated improvement to the wine list, but stemware, like the flatware and plates, is still basic rather than high end.
re: SteveG
re: sugartoof
Actually a restaurant of Zuni and CP's caliber would visit the market themselves and work with the farmer to buy the desired fruit.
We are not talking about slinging a case from the stand to the truck to the walk-in.
I agree Zuni's presentation kind of sucked. No fig/grape leaf? No pretty copper bowl? However, fruit as dessert holds a lot of appeal for me, and I appreciate restaurants that don't feel they need to mess with it to make it special. Picked responsibly, it already is.
One other thing, no tossing of the fruit! It is ripe, fragile and revered. Most especially by the hands that procured it.
re: rabaja
Zuni's presentation is minimalist. No garnishes, no landscaping, no frou-frou china.
The apricot ice cream ($7.50) I had there a few weeks ago was just three scoops in a simple old-fashioned soda-fountan-type stamped metal cup. It was also the best apricot dessert I've had in years, and would only have been diminished by whipped cream or cookies.
re: sugartoof
They're not buying in bulk. They get their bread from the same supplier, day in, day out. They don't get all their produce from the produce wholesaler down on Bayshore--they spend time and money cultivating relationships with farmers to get access to unusual or particularly good produce that we can't even get at the farmer's market, and that average restaurants can't get either. I guarantee you not every nectarine Zuni purchased ended up on a plate for dessert--I'm sure they sorted them, and some will end up in preserves, some were good enough for salads, and a few were close enough to perfection to put out on plates with no extra adornment.
Their chosen farms reserve special produce for a few restaurants known for good produce because just being associated with a Chez Panisse or Zuni allows them to stabilize and grow their businesses through easier, more lucrative sales.
re: SteveG
What's your source for such claims?
I also think this equation of Alice Waters, who is a national figure, and Zuni or Judy Rodgers is a major stretch. The truth is most people think of Zuni as a mainstay where you can get a good burger. The more precious they get, the more they alienate customers. That's not the case with CP where people know there's a certain amount of kool aid required.
As to this fantasy that a Zuni chef is getting hand picked produced with purity of the vine, and they're sitting in the kitchen inspecting each and every fruit with a white glove goes against the realities of a working kitchen in a popular restaurant. If you like the fruit on a plate idea, cool.... but the rest is wishful thinking.
re: sugartoof
Zuni's been doing the same thing for years. Enough of us appreciate their style that they're packed every night.
What SteveG describes is accurate. Zuni's not unique, but less than 1% of local restaurant kitchens are as picky about their ingredients. The fruit in the fruit plates I've had clearly wasn't pulled at random from flats, let alone delivered by a Sysco truck.
re: sugartoof
I was merely responding to your assertion that Zuni buys in bulk, which I felt needed to be contradicted since this thread has already had so much misinformation about Zuni.
A friend of mine who worked the salad station at another local restaurant with a focus on high quality local produce complained to me that farms sometimes give them junk they wouldn't dare give to a restaurant like Chez Panisse or Zuni.
When I subscribed to Eatwell Farms' CSA box, I noticed on a regular basis that the produce they brought to the Ferry Plaza was way better looking and more at the peak of ripeness than what ended up in my subscription box.
I'm not arguing that Blossom Bluff doesn't sell to the public--only that not everything they produce is identical, and that a restaurant like Zuni does have the pull to get Blossom Bluff's best produce. Farms have an incentive to put extra care into high-profile customers that give them billing on the menus, due to the positive PR that results from the relationship.
From Blossom Bluff's website under the restaurant/bakery section, I'll quote: "To build a truly excellent meal, you must start with a foundation of fine ingredients. To get the freshest, ripest produce, you must minimize the time between harvest and delivery. Our clients know this, which is why they choose to deal with us directly. And because of our intimate connection to the fruit we grow, we are able to suggest specific varieties to match desired flavors." Elsewhere on their site they mention growing 150 varieties of stone fruit, some of which they probably only have enough production for particular customers rather than the general public. So yes, it's probably the case that the nectarine Zuni served was from a direct delivery and picked the same day it was served. Many farms don't have the labor force to pick everything they bring to the farmer's market the day it goes to market, so there's definitely a difference in freshness between what some restaurants get and what the public gets at a farmer's market.
It's been discusses in detail elsewhere on Chowhound, but the Zuni roast chicken uses a particularly small, young chicken that is actually pretty much impossible to find at a normal butcher. They have a special relationship with a chicken farmer, who supplies them chickens to their specifications.
re: SteveG
re: sugartoof
Noone is saying they get fruit hand picked the same day, every day, but they do get carefully selected fruit usually chosen by the chef or farmer.
When I was at CP our Pastry Chef hand picked all the fruit. He sorted it every day, rotated it from room temp storage to cold and sorted what was to be used for what, just as SteveG described. It was dedication to quality you do not find very often, but it absolutely exists at CP and Zuni.
re: rabaja
"Noone is saying they get fruit hand picked the same day, every day, but they do get carefully selected fruit usually chosen by the chef or farmer."
Actually that was he fantasy being proposed. Daily delivery, landing on the Zuni plate the same day it was picked from the vine. Highly unlikely. I don't doubt that great care and preciousness is placed on the ritual of serving a piece of fruit however.
re: sugartoof
re: zunicafe
If you shared it with a dining companion was their a split plate charge?
BTW, sf.eater picked up the story.
I've enjoyed this thread very much. But I was struck by all the comments of the "I love Zuni, but..." nature. I can't help but wonder how the tone of this thread might be different, and whether this issue would be news at all, if Zuni weren't such a revered institution.
re: weem
re: The Old Man
That's not quite what I meant. I agree that it would be startling to be charged $4.50 for a piece of fruit plopped on a plate, regardless of the establishment. But if this had happened at the local ma-and-pop diner, would it have lit up these boards as it has? Would there be this level of controversy and furor? Would other media outlets have picked up on this story?
re: weem
No professional media outlets ran with the story, probably because unlike bloggers they phoned the restaurant to check the price rather than repeat hearsay.
I opened a topic on the Food Media & News board:
Cookthink's picked it up, too. Guy writing a book about pluots mentioned that he has similar anecdote in book about pluots at Chez Panisse.
re: slafleur
Nice link. Got me thinking, while I agree there's not much they could do to make the fruit better, slicing it would be the least they could do and it's helpful, particularly in a nice restaurant. Why? Because if the fruit is as good as anticipated...it's going to make a big juicy mess. Anyone that's eaten a fully ripe peach or stone fruit knows this.
I get the message of nothing can help the fruit and that's all well and fine (and I'd trust a place like CP) but since I'm eating it at a nice restaurant, and not in my underwear over the sink or at a picnic, I want it sliced.
This has been a most illuminating thread. There are two side to the argument.
On one side are the Chez Panisse ingredient-fetish whirling Dervish worshipers who believe in the sanctity and holy powers of the perfect ingredient. To them, if a restaurant finds a perfect nectarine, it would be blasphemy to add anything to it. A sprig of mint next to such a pristine nectarine would be equivalent to Velveeta cheese sauce on a bunch of organic broccoli. To cut such a perfect specimen into slices would be like pounding a rusty nail through a bolt of fine silk -- though most of these folks would never be caught dead with a bolt of fine silk.
On the other side are people who think that restaurants are supposed to add value to the ingredients. To them, ingredients are raw materials which the chef uses to create things. The dishes thus created are the product the restaurant sells. The resulting creations don't actually have to be cooked (c.f. David Kinch's "From the Garden" dish at Manresa) but dishes do have to be touched by a cook.
I don't think that either side will ever understand the other, but it seems clear to me who the true believers are.
re: Paul H
I see what you did there ... :)
Have you ever seen the work of Reiko Sudo? A japanese artist
who pounds rusty nails through bolts of fine silk:
Who am I to say, but my guess is she would enjoy the nectarine
on the plate.
re: Paul H
I do see both sides. Personally, I fall into Camp #2 but understand that there are people who are Camp #1. Unless the description of the nectarine wasn't clear, I don't see what the problem is (as Zuni said it was $4.50 as opposed to the original $8). If you don't like it, I'm sure Zuni had a bunch of other desserts to order.
re: Paul H
I also see the value of camp #1 but go with camp #2. There's probably little that can be done to truly good fruit to make it better. However if it's about purity of experience, then it should be picked by the eater and eaten on the spot, perhaps naked after rolling around in some mud. If you're in a restaurant where you're going to drop $150+ easy on 2, slicing some fruit should be no big deal. $4.50 is a fair price...$8 not so much.
re: Paul H
re: jlafler
I'll admit that my explanation does exhibit a definite point of view. :-) If you are suggesting that the "missing" extreme added-value position is exemplified by places like Alinea, WD-50, and El Bulli, I don't see how any of that is germane to this argument, though it is clear that the Chez Panisse philosophy is at the heart of this discussion.
re: Paul H
Your argument #1 is reducto beyond absurdum. Everyone appreciates a kitchen adding value; no one would go to Zuni for a raw chicken. A piece of fruit is one of the rare items that's great as it arrives at the restaurant and can reasonably be served as is. It's similar to a dish of almonds or olives, or a shot of Armagnac or Calvados, or a bottle of beer.
People have made argument #2. It seems perfectly reasonable to me that someone might prefer to order only items where the restaurant has added a lot of value. The true believers are the ones who go beyond that and object to restaurants offering no-value-added items that *other* people like to order.
Manresa's "Into the vegetable garden ..." contains both raw and cooked elements. It might be the single most labor-intensive dish I've ever had.
re: Robert Lauriston
I think, as well, that there's a range of added value that we expect in different parts of a restaurant meal, and not all of it comes from directly altering the food. A really good wine list, for example, requires a lot of labor and expertise to maintain, update, and store, as well as being a big financial investment. But they don't do anything to alter the flavor of the wine (except maybe decant it).
re: Robert Lauriston
>> "or a bottle of beer."
And with that, Robert scores a devastating blow. Opponents only recourse may be to consider the oyster -- although it is served almost exactly as it is retrieved from the sea, even the minimalists at Zuni deign to remove the top shell before sending it to the table -- or the bottle of beer itself, rarely served unopened.
This thread is getting attention! You've made it to Atlanta now.
FWIW: Fresh fruit? Great! And if I wasn't 100% certain of what I was getting, I'd ask my server. Fair enough, Zuni.
re: martyparty
That's exactly what we did on the only occasion in my life thus far where I was able to afford a meal at Chez Panisse. Similar to the famed CP pluot story, we saw that a "Frog's Hollow Farm peach" or something akin to that entry was listed as a dessert. Dining partner and I were confused. We asked the server how the peach was prepared:
He: "It's the peach."
We: "Yes, but what do you do with it?"
He: "You eat it."
We: "Yes, we understand that, but what does the kitchen do with it?"
He: "They'll put it on a plate."
This is when it dawned on us that it was just a peach.
We: "Well, do you at least slice it?"
He: [pause] ... [pause] "We can."
We: "We're going to share the chocolate dessert."
Per Paul H's analysis of the two parties involved in this debate, I'm a happy #2 camper.
I think there's a 3rd position not yet mentioned. And that's understanding the traditional role of fruit in a meal. When served Au Naturel it is not a dessert. When I was served plain fruit in France, the server would arrive with a large bowl of fruit for me to select a piece. Then it was placed in a small bowl, and if I remember correctly sometimes on a napkin. My culinary upbringing included knowing how to self-slice every possible piece of fruit you could be served. In other words, the fruit was treated like FRUIT -- not like a brownie. If the fruit were composed -- sliced or macerated or whatever -- then it was served on or in a dish. There simply is something absurd about a peach rolling around on a plate while a server carries it. Absurdity is not something my appetitie appreciates. And my complaint is the lack of training and understanding behind authentic food service-- as if purchasing the right produce is enough.

subset: commoncrawl


text:
Although Labor Day weekend is the unofficial end to summer, it is one of the biggest racing weekends of the year.
While the IZOD INDYCAR Series hits the streets of Baltimore for the second annual Grand Prix of Baltimore on Sunday, several area tracks has some big events planned for the three-day weekend.
This weekend, two tracks — Big Diamond Speedway and Port Royal Speedway — have big anniversary races scheduled.
In the coal region, it's the 40th anniversary of the Coal Cracker for the 358 modifieds. Unlike in years past, this year's race is 72 laps in honor the first year of the event (1972) rather than the 100 laps as it has been since 1997. It is actually the 38th running of the event; it was not held in 1983 or 2005.
The winners list reads like a whose-who of coal region modified stars with the likes of Shinkel, Brighbill, Mayberry. Tobais, Hoffman and VonDohren. Hall of Fame 410 sprint car racer Fred Rahmer won the event in 1985 when it was a 50-lap feture.
With all of the modified talent that has raced at the track over the last 40 years, no driver has ever won the event three years in a row.
Tonight racing card at Big Diamond features two 358 modified features and will have big implications for the final points standings. VonDohren leads Rick Laubach by 74 markers.
The 61st edition of the Port Royal Speedway Labor Day Classic takes place on Monday afternoon for the 410 sprint cars and ARDC midgets.
Counting Monday's race, there are four races left in the 2012 ARDC season. Tim Buckwalter leads Nick Wean by 97 points with the top five drivers are separated by 177 points.
Chad Layton is looking for his second Port Royal Speedway 410 title in the last three years and leads year's titlest Mike Wagner by 155 points. Layton won the title in 2010 and has three wins this year.
Todd Shaffer of Millerstown leads all 410 drivers with six victories in the Labor Day Classic.
The only thing that will stop these two long-running events is the remnants of Hurricane Isaac which is forecasted to bring showers to the area Sunday and Monday. Let's hope they get the forecast wrong this time.
Not worth the money
Speaking of weather, as the rain was moving into Selinsgrove last Sunday just in time to rain out the first-ever visit by the World of Outlaw late models, it gave Austin Dillon and his crew time to do some "street fishing" for their amusement before the storm.
The setup had WoO announcer Rick Eshelman as the bait man and Dillon as the reel man. They put a dollar bill on the end of a fishing line and Eshelman would tell an unsuspecting victim that someone dropped a dollar on the ground. As the victim would bend over to pick it up, the bill would move. Two older gentleman tried all they could to grab the buck and their exploits made it on to a Twitter video. Also a victim of the gag, according to reports, was Delaware super late model start Ricky Elliott. And yours truly was also a victim Sunday.
So the next time you see Eshelman and a dollar bill on the ground near him, just keep walking or you too could end up on a Twitter video.
A-plus for effort
For race fans who were not at Selinsgrove Speedway the night before, they missed out on some great action in the 358 sprint car and super late model features.
The battle for second in the 358 sprint car feature was one of the best battles in some time, with veterans Phil Walter, T.J. Stutts and Mark Smith, putting on an epic battle for the runner-up spot. In the late model division, Matt Cochran of Williamsport, a graduate of Selinsgrove Raceway Park, held off both Jeff Rine and Chad Davis for his second win of the year.
In talking with Selinsgrove promoter Charlie Paige the other day, he said that he would give the racing action at Selinsgrove this year an A-plus for all of the divisions.
I couldn't agree more.
Shawn Wood covers motorsports for The Daily Item.


text:
Lisa Flick, of Williamsville, emailed this story to me this week about her daughter, Rachel, who has Rett syndrome, a rare neurodevelopmental disorder that strikes late in pregnancy or in the first few months after birth and afflicts girls almost exclusively. The inability to use properly use the hands leads to more degenerative mental and physical challenges that often can be misdiagnosed as autism or cerebral palsy.
Rajat and Jenny Shah, along with Rachel's grandparents, Peter and Suzie Rivo Solender, have helped organize a fundraiser to benefit the International Rett Syndrome Foundation.
Hustle for a Cure takes place from 7 p.m. to midnight Friday in the Harbour Club at First Niagara Center. Tickets cost $125 per person or $225 per couple and can be ordered here.
Meanwhile, here's the story:
Our beautiful daughter, Rachel Julia, was born on Jan.17, 2009. She came into our world and was immediately taken to the NICU due to fluid in her lungs. She spent 16 long days there, only to come home and develop RSV. She spent six days at Buffalo Children's Hospital.
Once Rachel was released, we began to live our lives with our new daughter and her older sister, Jenny.
Rachel developed normally, meeting all her milestones slowly, but eventually she acquired skills like holding her head up and babbling "da-da", "baba" and "ma-ma."
We noticed a change when she was about one year. We took her to a developmental specialist at Children's Hospital. Rachel was slowing down meeting her milestones and was losing her babbling. The doctor suggested early intervention to help her and they would see how it went. Rachel stopped
developing new skills, which led us to Pittsburgh to see a specialist there. Many tests were run over the period of one year and all the results were normal. It was suggested that we see a genetic doctor in Pittsburgh who decided more tests needed to be performed. This tim,e the test for Rett syndrome was performed. It came back on June 29, 2010 and it was positive. We will never forget that day.
My husband, Jack, and I were very surprised and we wanted to learn as much as possible to help our precious daughter. We saw a Rett syndrome specialist in New York City and made connections with IRSF.
Rachel is now 4½ years old. She is non-verbal, has use of her right hand and has been trying to learn to walk with a walker. Due to Rett syndrome, she has no balance which makes it hard to walk. Rachel attends pre-school five half days each week (due to fatigue she isn't able to do a full day yet) at Summit Educational Resources, where her teachers and therapists work with her to help her achieve and maintain skills. At home, we work with her to practice standing (we have a stander), walking, using her hands to her best ability. Soon we hope she will have a communication devise to communicate her wants and needs. It is so frustrating for us and Rachel when she knows what she wants and cannot express it. Rett children can show a lot with their eyes but not be able to tell us. As parents, you want to help your children and make everything better for them. With the lack of communication and cure for this disorder, it makes days at times very difficult for her, for us as parents and her sister.
We pray every day that somemedication will become available to help our little girl who so badly wants to come out of her little body and be like typical children. We love her so much and show and tell her every day by working with her, hugging her and giving her the best treatments available at this time.
Rachel is a sweet little girl who is loved by all who come into contact with her. Her beautiful blue eyes say so much to us and we are so proud of all she has accomplished in her 4½ years, and look forward to many more accomplishments and years of loving her. Every smile brightens our day.
To this day she struggles with a low immune system, which means she gets sick frequently. When she gets a cold, it means one week of her struggling, using her nebulizer and other medications. We worry about her contracting something constantly. She also suffers from bad reflux. It is so hard to keep her from laughing and jumping around after she eats. If we don't keep her still, she spits up. We need everything that she can take in to keep up her weight.
Rett syndrome has affected our entire family as well as our extended family. We so badly need a cure so all the Rett angels and their families can live normal lives.
-- Scott Scanlon


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text:
Wexford Plaza straddles the line between Pine and McCandless townships.
It has Levin Furniture at one end and Whole Foods and Rite Aid toward the other end.
But this storefront between Jack's Tuxedo and Eyetique is empty.
What do you think should go there? Tell us in the comment section.
Please help us get to 1,000 Facebook "likes" by clicking here and "liking" us.
Check out some of today's other top stories here.


text:
This popular event is a Napa holiday tradition! The Faire features 85 booths of
fine crafts, art, and gourmet foods to sample - all hand-crafted by the artists themselves.
The Greater Napa Valley Lion's Club will again be holding their annual home-baked
goodies annual sale: cookies, fudge, cakes, & More! The Faire also features a full kitchen
serving delicious homemade lunches & dinners.
This is a great time to get your Christmas shopping done early – with the personal touch!
The 'Gifts 'n Tyme Holiday Faire' is held at the Napa Valley Expo at 575 Third Street,
Napa, in the Chardonnay Hall. The hours are: Friday & Saturday: 10:00 - 6:00,
and Sunday: 10:00 - 4:00. Admission and parking are free, and the Downtown Shuttle
makes stops in front of the Expo every 20 minutes.
For further information, please e-mail Kim at
or call: 707-260-2810.
Come be part of a Napa holiday tradition!


text:
Changes related to "Unix"
From Uncyclopedia, the content-free encyclopedia
← Unix
This is a list of changes made recently to pages linked from a specified page (or to members of a specified category). Pages on your watchlist are bold.
July 27, 2014
|Arch Linux (diff | hist) . . (+21) . . 184.108.40.206 (talk) (→Package Management: fixed Fedora link)


text:
Just saw the sad news over on PhotoshopNews.com that Photoshop expert and Pixel Genius partner Bruce Fraser is severely ill with lung cancer. Rob Galbraith DPI also has a post, where it's noted that the National Association of Photoshop Professionals (NAPP) just gave Bruce the inaugural lifetime achievement award.
As you may have seen in my review of Bruce's Real World Image Sharpening with Adobe Photoshop CS2 over on The Online Photographer, I'm a longtime fan of Bruce's writing. I use techniques from Bruce's books every day, and can't thank him enough for sharing his expertise. I was going to send him an email after writing the review just to say thanks. I'm going to just say thanks here on my blog instead. Remember to say thanks, folks, our time here is limited.


text: In this revised edition, the reader will find a careful examination of the geography of Bible times. It should prove helpful to anyone studying the life of Christ. We finally have an authoritative work of this type to offer to the people of Latin America, which should be truly helpful not just for those wanting to study the Bible outside of a formal setting, but also for anyone wanting to deepen their own understanding of the Word of God.


text:
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text:
Downtown Spokane has experienced amazing growth and revitalization over the last decade with $3.7 billion in new investment. Downtown is becoming a 24-hour city with incredible shopping, world class entertainment, the region's best dining, high-tech investment and the area's undisputed office address.
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The DSP is a private, non-profit membership organization that serves as Spokane's central city advocate and service provider, dedicated to enhancing the quality and vitality of Downtown Spokane as the basis for a healthy region. Learn more...
If you work Downtown or like to shop here often, the Business Improvement District (BID) has several alternatives to help you with parking. Did you know that there are more than 9,000 off-street parking spaces Downtown? Parking Downtown is accessible, available, and affordable. Learn more...
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text:
I suppose that I'm here now. Here being Richmond, Virginia. Of course, if you want to split hairs, I'm technically in Ashland; a small, rural suburb to the north of Richmond where my Aunt and Uncle live. It's a peaceful base of operation. So far we've had homemade dinner out on the porch both nights ...
Posted in Richmond, Va by lww5
Oregon down!
After a couple of wonderful days with Corley and her mother in Ashland, OR, they dropped me off at the trail at about 1230 for me to get back to hiking! It was great to be getting back to hiking in Oregon, although the affects of being in a town for a couple days was hitting me, I still made great time ...
Posted in Pacific Crest Trail Thru Hike by walkinman
Live Free or Die!
sites first. They needed a little attention and we cleaned them up. Our campground in Ashland is very ...
Posted in Here we go again! 2013 by jcorilio
Qu'est-ce qui est plus important à vos yeux?Prix Popularité


text:
April 2009
- The Environmental and Natural Resources Law Clinic is working with the Conservation Law Foundation on a petition to the federal government to take back the authority to administer the Clean Water Act for the State of Vermont. Professor David Mears is quoted in this story in the April 27 Times Argus.
- News of VLS ranked #1 in environmental law again is noted in several sources, including Vermont Business Magazine, the Rutland Herald, Times Argus, Burlington Free Press, The Boston Globe, WPTZ-TV 5 News, Fox 44 News, and WCAX-TV 3 News.
Adjunct Professor Peter Bradford, who teaches Nuclear Power and Public Policy during the Summer Session, is quoted in this April 24 Toledo Blade article discussing the possible effects of the economy on the nuclear power industry. This article was written by Tom Henry, who was a Vermont Law School Media Fellow in 2006.
Did you know that Professor Don Kreis, associate director of the Institute for Energy and the Environment, is also an expert on architecture? He offered this April 23 commentary on the latest Pritzker Prize (an architectural award described as "sort of the Pulitzer or Nobel Prize of its field") for New Hampshire Public Radio.
Professor Cheryl Hanna's April 22 column for Seven Days discusses the legal precedents of the 1967 Supreme Court Case, Loving v. Virginia, in connection with the recent same-sex marriage bill passed by the Vermont legislature.
Professor Don Kreis wrote--for the Concord Monitor--a response to Chelsea Conaboy's article about the work and mission of the Public Utilities Commission ("What's the role of the PUC?" Sunday Concord Monitor, April 12). Professor Kreis's response includes some reactions to the article from students in his energy regulation class.
VLS Students in the News:
The April 24 Miami Herald mentions that Jared Carter '09 and his Cuban-born wife, Yurisleidis Leyva Mora, have made their plans to visit Cuba after graduation in May.
Brian Jones '10 continues his series in the Connecticut Valley Spectator to keep citizens informed about potential consumer fraud and scams. His latest article on April 23 is not yet available online.
VLS Alumni in the News:
The April 27 Burlington Free Press "Movers and Shapers in the News" feature includes the news that David M. "Max" Williamson '97 has joined Andrews Kurth LLP of Washington, D.C, as counsel in the environmental section.
Shawna Bligh LLM'05 is featured in this Kansas City infoZine article, including news of her appointment as the ABA's Section of Environment, Energy, and Resources Young Lawyers Division liaison for its Natural Resources & Environment publication.
Valeria A. Gheorghiu JD/MSEL'06 was a featured speaker in a presentation about prosecuting the Bush administration for war crimes, presented in Pittsfield, Mass. and Albany, N.Y. on April 20, as reported at iBerkshires.com.


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Scholarships, Clubs and Honor Society
Scholarships, World Language Clubs and Honor Society
For more information and to apply, create an account online:
Current Scholarships
Carla and Mario Federici Scholarship
Department of World Languages & Literatures Invites Students in French, Spanish and Italian, to apply for this $1000 scholarship.
The criteria for distribution or use in order of priority are:
- a graduate student in French
- a graduate student in Spanish
- an outstanding undergraduate student with minor in Italian
- If all factors equal, students facing hardship will be given preference.
- More information about Federici Scholarship
Meta Marion Goldsmith Scholarship
Scholarships are for students majoring and minoring in World Languages.
World Language Graduate students and Teacher Education candidates may also apply for the Meta Marion Goldsmith Scholarship, depending on available funding:
- World Language Minors, Majors, Graduate Students and Teacher Education candidates in Foreign Languages will receive up to $1,500.
- More information about Meta Marion Goldsmith Scholarship
Applicants must have officially declared a major or minor in a world language at SJSU.
Isabel Allende Scholarship (Formally Paula Scholarship)
The Spanish Program at San José State University invites advanced students in Spanish to apply for the Winter Session Isabel Allende Scholarship funded by the Isabel Allende Foundation. These scholarships are open to students in Spanish who meet the terms and conditions listed below.
- Be a matriculated student majoring or minoring in Spanish at San José State University.
- Have upper division (junior/senior) or graduate student standing at the time the grant is awarded.
- Have at least a 3.0 grade point average in Spanish courses at San José State University.
- Write a paragraph in Spanish documenting his/her interest Hispanic Studies.
- Scholarship funds are awarded at the end of the course. Students must be enrolled to apply.
Past Scholarships
Esther Pereyra-Suárez Scholarship
For Seniors and Graduate Students in Spanish and French -
The Department of World Languages & Literatures announces the establishment of a merit scholarship funded by Professor Emerita Esther Pereyra-Suárez who taught both Spanish and French at San José State from 1959-1991. The scholarship, established to carry on the tradition of excellence spoused by Professor Emerita Esther Pereyra-Suárez, will reward a San José State University student displaying outstanding academic achievement and promise in the study of Spanish or French.
For more information, contact an advisor in Spanish or French.
Narae Mochizuki Scholarship
The Japanese Program invites SJSU Japanese major/minor students to apply for Narae Mochizuki Scholarship, which assists them in covering their round-trip ticket for the annual study abroad program to Japan.
For more information, contact an advisor in Japanese.
World Language Clubs
Spanish Club
Círculo Hispánico
El Círculo Hispánico is proud to create a space for SJSU students to celebrate Hispanic culture and literature. Activities include: Las Fiestas Patrias, Día de Los Muertos celebration, movie nights, volunteering in community events, etc. El Círculo Hispánico also has a graduation ceremony completely in Spanish and a $500 scholarship every year.
French Club
For more information, please contact:
Desalvo, Jean-Luc
French Coordinator, French Professor, French Advisor
Clark Hall 435
Foreign Language Honor Society
Phi Sigma Iota
Phi Sigma Iota is an International Honor Society dedicated to promoting the scholarly study of foreign languages and is comprised of the best foreign languages students. If you meet the eligibility requirements, and are interested in membership with Phi Sigma Iota, inform your professor that you would like to be considered for this honor.


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ATI Graphics Driver Can Compiz
Four weeks ago, open source developers at AMD succeeded in running glxgears on R600/R700 GPUs for the first time. Now they've got Compiz also running on the Mesa driver.
As Phoronix reports, the feat takes AMD developers to another, greater milestone in the completion of free Radeon HD processors. With the current Mesa code and the DRM branch from Alex Deucher's repo, Compiz will run smoothly with Radeon HD 2000, HD 3000 and Radeon HD 4000 graphics cards, writes Deucher on his blog.
The performance is not perfect, but with improvements expected soon, new versions of Fedora, Mandriva, openSUSE and Ubuntu, scheduled this fall, could come with far better driver support for ATI cards.
Issue 166/2014
Tag Cloud
Password Management Services Vulnerable to Attack
Should you trust an online service to store your online passwords?
New Raspberry Pi Adds Two USB Ports
New B+ board lets you build cool things without the complication of a powered USB hub.
Microsoft Grabs No-IP.com Domains
Redmond rushes in to root out alleged malware haven.
Firefox Steps into 3D
New initiative will bring futuristic virtual reality effects to the web surfing experience.
New Trojan Targets Online Banking
Dyreza malware launches a man-in-the-middle attack that compromises SSL.
HP Rolls Out Massive Cloud Network
New cloud combines worldwide access with local attention to data security.
New Attack Targets Wireless Logins
A first cousin of the recent Heartbleed attack affects EAP-based wireless and peer-to-peer authentication.
Geeks Petition for Free Lenovo BIOS
FOSS community acts to protect freedom of choice for laptop devices.
Firefox Says Yes to DRM
Quintessential open source browser shores up its market share with a step toward the proprietary dark side.
Webcam Hijackers Busted
Authorities in 16 countries take action against users of the imfamous BlackShades malware tool.


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The Gateway Grizzlies have signed four players to their 2014 roster. Chris DeBoo, Blake Shepherd, Alex Bos and Glenn Walker will report to spring training for the Grizzlies in May.
DeBoo, 23, comes to the Grizzlies after spending 2013 with the Joliet Slammers. The right-hander from San Diego, Calif., had no record and a 5.22 ERA in seven relief appearances with the Slammers.
The right-hander spent his first three years of college at Cal State Northridge before pitching his final season for Valparaiso. In 2013 at Valpo, DeBoo won five games while making 16 starts.
"Upside stands out with Chris," Grizzlies manager Phil Warren said. "He had his ups and downs last season, but knowing what he did in college and from what we've heard from others we are excited to see what he can do. The potential is there for him to start or be in the bullpen and be a serious contributor."
Shepherd, 23, is a rookie from NAIA Viterbo University in Wisconsin. The 6-foot-2 190-pound outfielder batted over .320 in each of his final three seasons in college. In 149 career games, Shepherd batted .336 with 18 home runs and 92 RBI.
"We are excited to see what Blake can do at this level," Warren mentioned. "He put up solid numbers in college and also performed well in the wood bat Northwoods League (Summer Collegiate)."
Bos, 22, recently wrapped up his collegiate career at NAIA Concordia University. The 6-2 195-pound left-hander from Vancouver, Wash., compiled a 3.23 ERA in 103 innings during his senior season for the Cavaliers.
"Alex is left-handed and brings a good, young arm to the team," Warren said. "He'll compete for a roster spot in spring training."
Walker, 23, played for the Hawaii Stars in the Pacific Association of Professional Baseball in 2013. The 6-1 175-pound middle infielder batted .272 with 10 stolen bases. A native of Long Beach, Calif., Walker went to Jackson State University.
"Glenn can play multiple positions in the infield and brings versatility to our team," Warren commented. "He has previous professional experience which is a big plus."
The Grizzlies 2014 regular season opener is May 16 when they take on the Traverse City Beach Bums at GCS Ballpark. Season and group tickets are on sale now. For more information call 618-337-3000.


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New Games
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Power Rangers Games
Transformers Games
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Sonic Games
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Thermotron Games
Rescue Games
Kanjar Games
Batman Games
Heat Games
Night Games
Batman Heat of the Night
Chaos looms. Space pirate Kanjar Ro has created a device known as a "Thermotron" to accelerate global warming and ransom the Earth! Green Arrow has been investigating but is now caught! It is up to Batman to rescue Green Arrow so that, together, they can take down Kanjar Ro before it is too late.
Management Games
Cooking Games
Make up Games
Dress up Games
Restaurant Games
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3D Racing Games


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Hailey Ice raises $1.1 million for a refrigerated ice rink!!
Welcome to Hailey Ice, Inc.!! We are excited to announce that our goal is to break ground Spring of 2014 for a new refrigerated ice rink at the rodeo grounds at Wertheimer Park. We have raised $1.1 million in new donations and pledges this last year, but we still need your help. We are $300,000 away from all of the funds needed to complete Phase I. A very special thanks to Lynn Campion, the Nancy Eccles and Homer M. Haward Family Foundation, and a very generous local couple for making our dream a reality!!


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Injuries are awful, theres no doubt about it, but its something that almost every lifter ends up experiencing at some point in life.
The injury time is not an excuse to throw everything out the window. Its time to find that thing that youve been neglecting and start considering yourself a specialist in that area.
Rather than moping around, whining, and letting everything fall to crap while recovering, most lifters need a new goal to focus on. So grow a pair and find what you actually can work on!
Let us know what you think and discuss away!
AtLarge Nutrition Supplements Get the best supplements and help support Wannabebig!
Hypertrophy Cluster Training - HCT-12 - If you want big gains in size and strength, huge decreases in body fat, or both - check out HCT-12.
Can I have some lean muscle & strength please? My Training Journal
A++ for timeliness! I logged on to search the forum for some suggestions about how to train with a sore elbow, and saw the new article posted. Awesome! GREAT Post!
Pretty motivational article.
Ive always though it was better to just wait and deal with the muscle loss once your healed fully rather than push on with different parts of my body.
I guess that wasnt necessary. Still it can be hard to get going if your hurting, but as long as you do it right should be cool.
Ditto on the awesome timing, I pulled my lower back on thrusday doing deadlifts and have pretty much just been doing cardio the last couple of days feeling as though I was getting weaker, might use this as a chance to toy around with some new exercises
Still feel like crap without my squats and deadlifts though, I was ready to give SS a final run/deloaded and this happens
It has good intentions but is mildly impractical. Nobody is perfect but that doesn't mean lack of effort put them that way. I bodybuild prepetually evaluating myself. I'm constantly asking myself quesitons like whether my post delts need more size for in relation to my anteriors, whether my hams balance my quads. I'm always adjusting. And I have a lot of flaws, I'll never be perfect. But in times of injury I think some of us may have gotten there solely for the reason of trying too hard. Not poor education on form, or lack of muscular balance, but sometimes on being overly eager with ourselves to get to the next level. Too impatient to get our grow on that we end up injuring ourselves. Injuries require a lot of introspection and sometimes the downtime give us brings us back with a reknewed vigor that may be more consciousess and patient.
I do agree with the article though, it's very good and we all need to have a high level of self awareness. The only thing I didn't like was the implications that during an injury may be a good time to lean up. I think that's a poor move for anyone trying to heal, and even more debateable for someone with appreciable size. The fine line that is flirted with between fat loss and muscle loss is just too risky to attempt without lifting for most advanced athletes IMO.
Last edited by Behemoth; 04-26-2010 at 05:35 PM.
accuflex - LOLZZZZ!!!11one1!! SOEM PPL WORK THRE ARMZ!!!!11!! LETS KILL THEM111
"You can fake effort with grunts and clanging weights but quiet, consistent hard work coupled with gradual strength increases earns universal respect in gyms" - Steve Colescott
I'd rather Situation be a member of this board. -Joey54
As for the recovery aspect of leaning out during a post-injury phase, I have to disagree. Not across the board, but with the idea that it really depends on the trainee. For a bodybuilder who is already sitting at 8% bodyfat, this might not be the best solution.
But for most lifters, who may not be all that lean to begin with because of a "loose" diet, I don't think that tightening up their diet in regards to cutting out junk food and adding protein, veggies etc will really hinder the recovery process.
If the lifter keeps their eating the same while training is scaled back due to injury, they are just going to get fatter. And in my experience, giving the trainee a new goal such as leaning out and doing a diet overhaul is a lot more useful than simply having them cut back a little and trying to maintain their leanness while they can't train as hard or as often. But once again, this depends on the mindset of the individual.
So, I have to agree that leaning out may not always be the best option, but in many cases, it's a very viable one. In any case, I thank you guys for the thoughtful feedback.
I dunno about you guys, but I found this article to be one of those where the learning was more general than specific/applicable. To be honest when I read stuff I tend to take a few broad points than get caught up int the detail anyway, that's just me I guess. Although I did find the bodybuilding section fairly applicable.
I'm one of those guys who likes everything to be perfect and when one things goes wrong, I tend to go backwards because I know that everything isn't exactly as I want it. This article is a reminder that you can change direction for a period of time or actually focus on a different goal in parallel to resolving the issue you cannot do. And theres no reason why your progress towards that new goal cannot be as satisifying.
Strangely enough sometimes the new goal actually becomes more important too. I seemed to be on and off squats and deadlifts for about 3 years. I'd get up to a certain point and an injury would kick in. I used to get bummed out, focus on improving the imbalance which was causing the injury but it kept happening time and time again. I made a call to just ditch regular squats/deadlifts and focus mostly on fat loss/complexes/conditioning and to be honest I doubt now I will ever go back to how I used to train. Being lean and fit has become more important to me now than raw strength and I've found new ways to keep a focus on strength without getting caught up on squats and deadlifts being the holy grail.
AtLarge Nutrition Supplements Get the best supplements and help support Wannabebig!
Hypertrophy Cluster Training - HCT-12 - If you want big gains in size and strength, huge decreases in body fat, or both - check out HCT-12.
Can I have some lean muscle & strength please? My Training Journal
Good Article, definitely hits home, we are all fanatical.
I have been lifting for almost 35 years and sometimes you just get tired of the day to day pains. When I get injured, the 1st thing that comes to mind and what can I do to work around it and how will I rehab it. With me my consistency is sometimes my fall back, I rarely miss workouts regardless of the situation and I do not believe in layoffs. I still lift heavy these days, but tend to use a lot of band work for rehab and sometimes for general high rep workouts. As far a dieting is concerned during injury, I definitely cut back my calories. Doing light high rep sets of reverse squat pulldowns, broom stick good mornings and curl bar RDL's while nursing a lower back injury ( loss my tightness while doing bentover rows....hate when that happens )does not need the same amount of fuel as working up to a 3RM of deficit deadlifts with chains followed by 5x5 of Zercher squats.
Informational and entertaining read. I pretty much agreed with everything here. If one 'door' is closed temporarily (so as to speak) there's no reason to not explore other 'doors' and see where they lead you.
In fact that's what a lifter should be doing even if he's not injured.
Last edited by Songsangnim; 04-30-2010 at 01:11 AM.
In december, I dislocated my right sacroiliac joint doing a 325 lb single. I was about 170 lb at 14% BF. I took a couple of weeks off and then spent a couple more weeks doing deads and good mornings with a broomstick (a Bill Starr type approach). I took some more time off because of other reasons. Ultimately, I started lifting again in a 3-5 max rep fashion for the deadlift. Everything went really well. I never regained my full strength but that wasn't really a goal at the time. The point is that there was no pain and deadlifting did not hurt. I am now 155 lb at 10% BF (I decided to cut some fat). About a week ago, I was doing squats with proper warm-up and all that. When I got into the hole, the pain renewed itself with even more intensity. I'm not really sure how this is all relevant to the question I'm going to ask. What I really want to know is, now since I'll be eliminating my lower body day for a few weeks. Can I increase my upper body day from 2 to 3 times a week?
When I die. I want to be frozen. And if they have to freeze me in pieces, so be it. I will wake up stronger than ever, because I will have used that time, to figure out exactly why I died. And what moves I could have used to defend myself better now that I know what hold he had me in.


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TO GO WITH AFP STORY BY JACQUES LEMIEUX This handout picture released on July 10, 2014 by French association "Respectons la Terre" shows French Charles Hedrich standing on his boat in the Northwestern Canadian Territories city of Tuktoyaktuk. Hedrich will attempt to navigate on the Northwestern passage again this year. AFP PHOTO / RESPECTONS LA TERRE ==RESTRICTED TO EDITORIAL USE - MANDATORY CREDIT "AFP PHOTO / RESPECTONS LA TERRE" - NO MARKETING - NO ADVERTISING CAMPAIGNS - DISTRIBUTED AS A SERVICE TO CLIENTS==-/AFP/Getty Images
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Deliveries Come Overnight To Fair Vendors
Whether it's flats of cookie dough or kegs of beer, the deliveries can't stop until after midnight, Jamie Yuccas reports (2:31).
WCCO This Morning – August 28, 2013
WCCO This Morning – August 28, 2013
6 P.M. Weather ReportAdrian Peterson Fired Up For The...'Simon Says Give' Is Helping Low-Income...A World-Class Soccer Field Is Coming To...Community Remembers Mpls. Boy Slain By...Man Saves Mom, Baby From Arson5 P.M. Weather ReportMeet The MN Girl Behind 'Simon Says...St. Paul Farmers Market Might Be MovingReport: 1 In 3 Adults Have Debt In...Trending Now: Toby Keith, Delta, Veggies...Flowers, Mpls. Urban League Discuss...Ventura Wins 'American Sniper' CasePolaris Debuts New Slingshot MotorcycleNoon Weather ReportBlue-Green Algae Warning IssuedHelping Low-Income Kids Get School Gear!LaDue Avoids Attempted Murder ChargesWoman, Baby Safe After St. Paul House...Ventura Trial In 6th Day Of...


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No Longer Far Off
The longer we are Christians, the easier it can be to forget the greatness of our salvation and the incalculable price that our Father paid to adopt us as His children. Yet we must never allow ourselves to consider the ...Read More
Our Kinsman Redeemer
We are accustomed to thinking of a sibling or a parent as our closest relative. For those who are in Christ, however, Jesus is our closest relative, our closest kinsman who paid our debt when we could by no means ...Read More
Particular Atonement
Christ's death truly and eternally secured our redemption. We do not experience the blessing of the atonement because we have faith; rather, we have faith because Jesus actually atoned for our sins and sent His Spirit to give us ...Read More
Sentenced to Death
A select group of corrupt religious leaders and unjust Roman officials are those who enacted the legal procedures that resulted in Jesus' death. Yet in a sense, we all killed Jesus, because had we not sinned, there would have been ...Read More
Simon Carries the Cross
Simon was compelled to carry Christ's cross, but we who live subsequent to His death and resurrection are called to take up His cross willingly (Luke 9:23). As followers of Jesus, we are to bear the scorn that ...Read More
The Burial of Christ
Because the Bible is the Word of God, nothing in it was included by accident. We may not always know why certain facts are recorded and not others, but we do know there is a reason for every word in ...Read More
The Demands of Justice and Truth
Without a robust doctrine of divine simplicity, we have a God at odds with Himself and One who cannot be trusted. The "gods" of other religions are not as just as they claim to be because they do not pour ...Read More
The Exaltation of Christ
Christ's reign and protection of His people does not guarantee that we will not face hardship, trials, and suffering as long as this present sinful order exists, for He has promised that suffering will be the lot of His ...Read More
The Garden of Gethsemane
Honestly presenting our hopes and fears before the Lord carries with it the danger that we might sin and become mad at Him when His will does not match ours. Nevertheless, we may humbly admit all that is weighing upon ...Read More
The New and Living Way
It actually does not matter much which curtain was torn, for the tearing of either one can incorporate the meaning of the tearing of the other. Clearly, with the death of Jesus a cataclysmic change happened in the way we ...Read More
The Plot to Kill Jesus
John Chrysostom comments on these Pharisees, saying that "they never were afraid of the judgment of God but only the judgment of people" (Nicene and Post-Nicene Fathers, first series, vol. 10, p. 477). We can be led into sin and ...Read More
The Ransom Theory
When we enter this world in Adam, we owe God a great debt for breaking His law. We can by no means ever pay this debt, and it is futile even to try to appease our Father by our good ...Read More
The Rock Fails His Master
John Calvin says Peter's rash vow to remain with the Lord (Matt. 26:33) and subsequent failure encourage us not to rely on our own weakness, but to earnestly rely on the Spirit. It is easy to say that ...Read More
The Severe Judgment of God
Ancient Jews who knew their Scriptures understood that Jesus' crucifixion under the Romans meant that God was subjecting Him to the worst curse imaginable. But He was subjected to this curse because He bore the sin of those who trust ...Read More
The Soldiers Recognize Jesus
Because of the influence Greek philosophy has long had on Christian thought, we can never say too often that Scripture never teaches that we are complete persons without a body. Rather, we look forward to the resurrection of the body ...Read More


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By BRAD KELLAR
Herald-Banner Staff
An attorney has been appointed for a Quinlan man, charged in connection with a reported armed hold-up and sexual assault at a downtown Quinlan business.
Jamey Justin Smith, 18, is being held in custody at the Hunt County Jail in lieu of a total of $160,000 bond on one count each of aggravated robbery and aggravated sexual assault. Smith was arrested by the Quinlan Police Department following the alleged incidents. Smith had filed writs of habeas corpus, seeking the appointment of an attorney, a reduction in his bond or both.
During a Wednesday hearing in the 196th District Court, Judge Steve Tittle appointed an attorney to represent Smith, but took no action on the defendant's bonds. No additional hearings were immediately scheduled.
According to a report from the police department, Smith was charged in connection with a robbery at gunpoint of an antique store on Main Street in Quinlan on the morning of Jan. 18. An employee of the business also indicated she was sexually assaulted by Smith during the incident and that Smith threatened her life.
Officers later took Smith into custody during a traffic stop, after another occupant of the vehicle said Smith had told him he had committed the crime and had thrown the handgun into a nearby ditch. The weapon allegedly used in the robbery was also recovered. Bond was set at $80,000 in each case.
Both the aggravated robbery and aggravated sexual assault charges are first degree felonies, each punishable upon conviction by a maximum sentence of from five to 99 years to life in prison and an optional fine of up to $10,000.


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TAHLEQUAH — The United Keetoowah Band started its Keetoowah Cherokee language classes in four locations Monday.
The classes are free to the public and run for 10 weeks.
• Hulbert: Classes are at the Spring Valley Church starting at 6 p.m. Mondays. Loretta Shade is the instructor: (918) 822-1958.
• Webbers Falls: Classes are at the Webbers Falls Museum starting at 6 p.m. Mondays. Dorothy Powell is the instructor: (918) 464-2392.
• Kenwood: Classes are at the Steeley Baptist Church from 6 to 9 p.m. Mondays. Clara Proctor is the instructor: (918) 837-0624.
• Muldrow: Classes are at the Belfonte/Nicut Community Building from 6 to 8 p.m. Mondays. Alpheus Byrd is the instructor: (918) 776-7171.