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"This is spicy!" my youngest daughter cried, as she took a bite of the evening meal — a kind of burrito that I fashioned from naan bread and boneless chunks of spiced chicken I bought from a nearby Indian restaurant, and then rolled up with plain yogurt and salad veggies. "I can't eat it."
I extracted a chunk of the chicken from my own burrito and chewed it, feeling maybe a pinprick or two of heat on my tongue. "I don't think it's that spicy, " I suggested.
"It's not spicy at all, " said her sister, mouth full.
"It's a little spicy, " countered my wife, doing that thing that moms do. That "you're both right" thing.
My daughter did manage to eat most of her sandwich that evening, with extra yogurt and iced tea to wash it down. But this kid perplexes me. How did she emerge from our household so spice intolerant?
For years she's grown up in a household where Mexican, Indian and Korean dishes abound. The mild cuisines of, say, Northern Europe, the Arctic and the Midwest never make appearances. If there is a hot dog, then the spicy mustard comes out. If there is spaghetti in meat sauce, then the bottle of sriracha goes on the table as the expected condiment along with Parmesan cheese.
The oldest of my three daughters, now in college, grew up to be a proper little chilehead. She likes fresh jalapeno on her sandwiches and craves hot curries in any form.
The middle daughter, now in high school, took a little longer to develop her taste for capsaicin. I remember her asking me a few years ago why I liked spicy food: "I think it just hurts, " she said. "Why does it feel good to you?"
But now she likes the tingle of spice, particularly when it complements an Asian-style sweet and salty sauce. Just not too much: She tastes her food, reaches for the bottle of sriracha and applies four to five tiny dots, placed just so, around the plate.
The youngest, strangely enough, used to like spicier foods. We'd get hot chile cashews and samosas from the little Indian snack shop near our house, and the two of us would take these treasures home and eat them in the kitchen. But in the past couple of years her palate has been more in thrall to fat. She is, more than anyone in the family, a fan of cheeseburgers, buttery potatoes and chocolate ice cream. She has just discovered creme brulee and thinks there is nothing better on the planet. Perhaps she is going through a "rich food" phase and any intimation of spice feels like a harsh slap.
I've often wondered about kids who grow up in cultures that eat a lot of spicy foods. So do a lot of people, apparently, as it's a common topic on parenting message boards. Specifically, people want to know if it's OK to feed their kids spicy dishes.
The general consensus is "no problem." A respondent who identifies himself as Indian says his mother gradually introduced him to spicier and spicier foods. A Korean man said his mother used to wash the red chile marinade off kimchee before feeding it to him as a toddler. Most said that by the time kids are 6 or 7 they eat pretty much the same food as their parents.
And of course everyone noted that personal preference can transcend culture. There are plenty of Thais and Mexicans who don't like the burn of hot chiles.
But I'm very curious to hear from readers on this issue. Did you grow up in a culture that celebrated spicy foods? If so, when did your palate adjust? Do you have little kids who like hot foods as well as you do or — is it possible? — more than you do?
Now, I'm off to meet my family at our favorite Mexican restaurant, where I'm getting the hottest thing on the menu, and my youngest will have her favorite: cheese dip with no jalapenos.
June 27th, 2011
12:41 pm
I don't have kids so can only comment on my own progression down the heat scale. In the late 60's and 70's I was probably typical of a lot of my teenage peers in Georgia in that I didn't care for foods that were too spicy. I thought that Tabasco was exotic and didn't understand why my mother liked it so much. And Tabasco was about as spicy as my household got with a peppery Brunswick stew perhaps the hottest dish we had. I didn't even like the avocados Mom used the sauce on. All that soon changed. I grew up and moved to Los Angeles. Started going out to different restaurants and experiencing different styles of food. Ooohh the avacados, ooohhh, the Mexican, Thai, and Szechun foods, ooohhh come to mama, I discovered I loved them all. And ate increasingly hotter foods. Subscribed to hot sauce catalogs. Then discovered I could plant and grow my own in the community garden I belonged to. I took cuttings from other gardeners from different parts of the world resulting in various South American and Asian hot peppers in my kitchen. Frequently these plants went unnamed and were passed along with a smile and assurances of their heat. I was rarely disappointed. I hunted down seed catalogs, both popular and obscure, looking for new,oddball peppers to grow. Out of the resulting produce I made fresh and canned salsa, spiced up salads and sandwiches. I learned to make some very basic dishes along the lines of curry and spring rolls so I could utilize the new hot dips, sauces, and spices I was buying from the neighborhood ethnic groceries. I loved the sweat that would break out, the flush I would feel with all the spice. Sometimes I would over estimate my capacity and zoom around the kitchen or living room with my mouth on fire drinking water or milk or eating bread-whatever was the latest I had read as an antidote to excess spice. I would never have qualified as a bonafide "chilihead" but I liked a bit of spice in things.
And then something happened.
A few years ago either the side effects of various temporary medications or menopause (drs have speculated it could be either) have caused me to no longer be able to tolerate spiciness or heat of any variety. AND I MISS IT! I am reduced to the "mild" varieties of commercial salsa, (and what is the point of that?), at a Chinese or Thai restaurant I can no longer choose from the foods marked with the asterisks indicating spicy, I can't reach for the fresh ginger or the pepper flakes, or the small lethal peppers from my local Asian farmers market. Sometimes ketchup is too spicy. Heavy sigh. I miss the heat.
June 27th, 2011
12:42 pm
I like things hotter than the rest of my family. I did not grow up in a hot spicy culture (with the exception of some red pepper flakes), and I think my palate started adjusting about 6 years ago when I started cooking more for myself and could experiment with heat levels. But I don't like a ton of spice. I'm more like your middle daughter, but I like less spice than that. Sriracha goes into recipes, but I don't put it on everything, and the salsa in mexican restuarants is varies between not quite spicy enough, and just there.
June 27th, 2011
1:18 pm
Well my first comment seems to have gotten lost.
I am not from a "spicy" culture. Scots-Irish-Sicilian. About the only heat in our house was red pepper flakes, mild salsa, and mild curry. I like things a little spicier than the rest of my family, and I think I started developing that when I was able to go out and cook and experiment on my own. I have a bottle of sriracha for recipes and for kicking things up, but it doesnt come out at every meal.
June 27th, 2011
1:30 pm
It's really about personal and family taste. I grew up in India, a country most people associate with spicy food. That's such a misconception! Indian cuisine runs the gamut from sweet to spicy, with sour, savory and all other tastes in between. Growing up, I mostly ate home-cooked food that was moderately-spiced. Every once in a while, we'd eat out at restaurants where the food could be greasy/spicy. And of course, there are certain dishes that are inherently spicy although you could reduce the spice levels while cooking them… Cut to the present, everyone in the family prefers to eat mildly-spiced food on a daily basis, with the occasional spicy treat.
June 27th, 2011
1:30 pm
My 10 year old does not like spicy, or much else. My home growing up was very Southern (not spicy at all). I developed a love for spicy foods over the years, but it first started when my dad brought home country sausage from TN when I was a boy. It burned, but I grew to like it (better than either of my parents).
June 27th, 2011
1:32 pm
I've pretty much loved spicy food for as long as I can remember.
When I ate pizza, on went the crushed red pepper flakes, even when I was as young as 5.
I've always preferred spicy BBQ sauces and rubs, and when I started eating nagiri and maki, there was no such thing as too much wasabi.
My brother, on the other hand, came to liking some heat in his food slowly. Now in his late 20's, he enjoys a respectable amount of spice, even forgoing ordering "mild" wings for the last few years or so.
At the opposite end of the spectrum is my soon-to-be sister-in-law who cannot abide spice in ANY form. I've been out to Thai with her twice (the first time her and my brother came up to Athens, and recently at my birthday dinner), and she has to really make it plain to the waitress that she wants NO spice in her food.
My theory is that she is mildly allergic to capsaicin. She honestly has a bad reaction to even what I believe are fairly mild spices like crushed red pepper flakes or even the smallest hint of cayenne. Even too much black pepper or ground peppercorns in food turns her off.
With your daughter, I wouldn't push spice too much. Maybe instead of Sriracha (my favorite!) have her season with something a little milder, like Franks Red Hot or Tabasco.
She may be like my brother and your middle child, and need to build up a tolerance for the heat in foods your family loves.
June 27th, 2011
1:48 pm
I have no idea what causes it, but I'm the same way. My parents love spicy and ethnic foods and they weren't the type to fix me a separate meal if I didn't like what was for dinner. I would just drink milk, or eat more bread or rice to try to douse the flames. They LOVE coffee; the very smell of coffee makes me nauseous. They're both right-handed; I'm a left. They have hazel eyes; mine are brown. The funny thing is I look like a combination of both so I'm sure they took the right kid home from the hospital and no we didn't have a milkman.
It's all just some of the genetic stew we all get from our forebears.
Have your daughter try the queso fundido, sin chorizo at the Mexican restaurant, I'll bet she'll love it!!!!
June 27th, 2011
1:59 pm
Your children should be THANKFUL you are not shoving that bilge they serve at McDonald's down their throats like so many brain-numb, cell-phone-using-while-driving-a-minivan & clueless parents do.
June 27th, 2011
1:59 pm
I grew up in So Georgia and about the only spice we had was a bottle of crystal hot sauce on the table. But my dad loved it and ate it on saltines. Now that I'm older and there are a so many different ethnic foods available I LOVE heat. So does my husband. My now three year old likes heat, but not too much. At first I dumbed down all my cooking but I've slowly been bringing the heat back. He'll eat some things, but not others. No real way to tell what it will be. He'll eat it and say "ooo, spicy" and either go back for more or not! He will destroy a bowl of queso with jalepenos! My goal is that in a year or two he'll have the same tolerance we do.
June 27th, 2011
2:03 pm
My mother was a Brit, so I had a very mild (bland) cuisine growing up. It wasn't until I left home that my taste for hot and spicy foods developed. My wife was also raised on a very bland, mid-western diet but she has a taste for hot and spicy now as well. Our kids were all exposed early and two of the three really like to kick it up. However, our youngest who is grown now prefers mild to spicy. Nature or nurture?
June 27th, 2011
2:04 pm
Just curious, but which is your family's favorite mexican restaurant? If you're like us "favorite" doesn't necessarily mean "best" but it's one where the food is consistently good and we're always comfortable. Oh, and the margaritas must be above average. Usually it's CANS in Crabapple for us since it's convenient. Used to be El Mexica in Roswell for years and years till Paco had to close the doors.
June 27th, 2011
2:04 pm
I can't figure it out either. I've got one daughter that will eat nearly anything, and another that thinks chicken nuggets and french fries are the best thing ever. She'll occasionally tolerate a hot dog or pasta.
June 27th, 2011
2:30 pm
Chef Oblivious, did you miss the questions? This isn't The Vent.
I grew up wathing my dad with hot sauce and being intrigued. I started using some hot sauce here and there and became a real chili head in college. Both my kids like the hot stuff. One of my best memories is a hot sauce tasting we conducted till all three of us where sweating.
June 27th, 2011
2:37 pm
"naan bread and boneless chunks of spiced chicken"
Are you sure it was the spice that turned her off? If she's enthralled with the rich and fatty foods – she just may just not like/want it…
From what I understand – there are lots of health advantages to spicy foods – so should be okay for the kiddos…
June 27th, 2011
2:40 pm
My 4-year-old loves spicy foods, my 6-year-old not so much. We are both lovers of hot & spicy things, so our kids are exposed to the heat quite often. We are not at the point where we can share a "Thai hot" meal just yet, but my little one did take some chili sauce & mix it with his curry last weekend. I know they'll both want to taste the 3 varieties of hot peppers growing in our garden, though I plan to keep a glass of milk handy.
June 27th, 2011
2:44 pm
Growing up in Puerto Rico my father, uncles, aunts (pretty much all my relatives) had to have 'pique' (the traditional hot sauce made with hot peppers, onions, garlic, cilantro, vinegar and other ingredients) with their meals, so I had to try. Me and my siblings became spicy food lovers from an early age. However, my mom could not even stand the smell of spicy anything. My children know my love of spicy food, and sometimes will try some Tabasco sauce on their meals, but the jury is still out for them. In a case of history repeating itself, my wife (also puertorrican) cannot stand the spicy…
June 27th, 2011
2:45 pm
My two daughters (6 & 4) and I had a similar discussion this weekend. I LOVE hot food, the hotter the better. Don't get me wrong, I don't like stupid hot stuff, it must have flavor. My kids are intrigued by my love of all things hot. My 4yr old will even dare to try some of the hotter things on my plate at times. She has even tempted my 2yr old son w/ some of the things I have allowed her to push his way. He will shake his head and say, "NO, too hot Papa!" and then ask me for more of whatever he is sampling. I am guessing I will end up w/ two chiliheads and one who prefers her cheesedip w/ no jalapenos, just like her mommy.
June 27th, 2011
3:01 pm
Different people have different levels of tolerance to spicy foods. I don't force my son, who is 7, to eat anything that he finds too spicy, or anything he doesn't really like for that matter, because I don't want him to be afraid to try new things later. He's never liked spicy things, and if I have him eat spicier foods, he just drinks a ton and makes himself full of drink instead of dinner. I'd rather make him an alternative meal that he will actually eat then him not eat at all.
June 27th, 2011
3:05 pm
In this house – Dad is Cajun, Mom is German-English. When Cajun is on the nightly menu, kids are fed full-strength cajun food, no holding back. Dad's parents didn't do it when he was being raised, we're not starting now. If you don't ask them if it's too hot, they won't know any different – it will just be another delicious flavor.
June 27th, 2011
3:18 pm
I know a girl who thinks black pepper is too spicy!
June 27th, 2011
3:32 pm
John, how old is your youngest daughter? If she is approaching puberty her craving for fat/rich foods is understandable. People's ability to tolerate and enjoy spicy food changes over time and is also very subjective. What one person considers moderately spicy may be bland to someone else. You can develop a tolerance to spicy food if you build up over time, but you may never enjoy it if you just don't like the taste, flavor and sensation that it creates. You mentioned hot peppers in your commentary, but there is also a group of aromatic vegetables that can create a minor fire alarm in your mouth: raw garlic, raw ginger, raw onions and horse radish. All of these, in particular, raw garlic and horse radish or wasabe can be even more spicy than peppers. We often have peeled, raw garlic cloves at the dinner table to eat with our curries, meats and other savory dishes, substituting for chutneys. My family, although Indian, has grown up eating only moderately spicy foods because my father doesn't like too much pepper. However, the raw garlic is on the table and more than makes up for any timidity of the food! My children will often protest that something is too spicy but then they proceed to eat it anyway. For me, the key is food that is well spiced, not spicy. You can't always improve the flavor of something by throwing some hot sauce on it. A balance of different spices that each contribute their own taste and aroma almost always win out over food that's so spicy that you can't actually taste the flavor.
June 27th, 2011
3:38 pm
I grew up in rural Georgia so country sausage was considered pretty spiffy, In the mid 60s I spent 2 years in Korea, Where virtually everything was blazing hot. Some how I developed a taste for hot and spicey. Now that I'm older I find that milder foods are more my style most of the time altho I still enjoy Mexican & Korean a couple of times a week. Hot and Spicey is great, blazing hot is not.
June 27th, 2011
3:52 pm
My parents aren't that into spicy food. I think the one time I saw my dad make salsa with a pepper hotter than jalapeno, I was amazed. But my brother could live off bottles of hot sauce. Everything gets spiced up by him, and he thinks it's great fun to order the hottest wings possible and never drink any water. (Meanwhile I have friends who complain the next day if they do something similar…) I can't remember when he started this, but it's definitely been at least 10 years. It all started with Tabasco, and he could go through a huge Sam's Club bottle in 4 months.
My grandma likes to tell him he is going to burn a hole in his stomach. As far as I'm concerned, he hasn't even gotten started with spicy food yet, as he just finally discovered Thai.
June 27th, 2011
4:06 pm
@T – You are setting yourself up for trouble, hun. I don't say force spicy food down a child's mouth…but preparing alternate meal…heck naw! Eat what's on your plate or don't eat. he's not going to die for missing one meal. Don't even start that mess!
June 27th, 2011
4:35 pm
I guess I hail from the generation that actually enjoys the taste of food without the need to carry a fire extinguisher with us wherever we go. To each their own.
June 27th, 2011
4:37 pm
Kids are supposed to eat what is put in front of them. If they don't, pick it up and feed them tomorrow. I'm not saying burn their little mouths. It is the parents fault if kids say "I don't like that".
June 27th, 2011
5:25 pm
My mom was from Louisiana, and she spiced our food liberally. Not exclusively spicy in the sense of chile heat but rather overall use of various spices to make full-flavored dishes. My dad was from Massachusetts but, like me, ate whatever my mom put in front of us. I had no idea there was such a thing as bland food until I started eating at friends' houses. I'm not even sure I could have articulated the concept of spicy versus bland when I was a kid, but I knew something was different when I ate at friends' houses, and I didn't like it.
June 27th, 2011
5:26 pm
Old people think broccoli is too spicy.
June 27th, 2011
6:11 pm
Our SIL and the grandson LOVE spicy stuff. And the grand is only 2.5YO. When we travel, I look for HOT stuff and he loves that. Bermuda has some unbelievable hot sauce…. Me, goes in hot comes out the same way.
June 27th, 2011
8:59 pm
Our four year old notices when food is spicy and protests at first. I'll offer him alternative food but he usually ends up eating the same thing we're eating. We only let him have mildly spicy things. I basically want to introduce him to that end of the flavor spectrum so that he develops a wide appreciation for foods and cultures early on.
I grew up eating the blandest southern/suburban foods available. The most exciting thing we experienced at the dinner table was any kind of new salad dressing ("ooh, it's zesty!" Mom would exclaim). I've only gotten into spicy foods in my 40s.
Worth mentioning: the taste buds dull as we age. The older we get, the more likely we are to be drawn to the piquant food experiences as a way of replacing the excitement we knew from the nuances of flavors we can no longer enjoy. In a way, greater enjoyment of spicy foods is something most of us can look forward to in later years.
June 27th, 2011
9:27 pm
My stepdaughter (now 20) has my love of anything spicy. I got my growing up around my truck driving dad's friends, two of whom were cajuns who didn't think Gumbo was hot enough unless it melted the spoon. I still miss that stuff!
Her favorite at our nearby Chinese restaurant was always Lemon Chicken, but make it really spicy. One time they brought it and you could barely see the chicken for the hot pepper on top of it. I took one bite, and it about burned my tongue off. She ate every drop, and would've licked the plate if I'd let her. It was funny to watch the kitchen staff. I'm pretty sure they'd fixed it as a "we'll show her spicy" dish-they were all peeking out the kitchen door when she started eating it. At the end the girl who was our server actually hugged her, saying she was so proud of her. I think she probably won some money on it.
She makes a mean spicy Curry herself now.
June 28th, 2011
8:08 am
not sure why everyone is saying southern food is bland, not spicy. i grew up with a wide array of food and i am southern. my son, now grown, always liked spicy when he was little. now that he cooks, he really goes spicy.i think your kids are fine, and fortunate that you cook a lot of different types of food. and the whole, forcing kids to eat certain things that people are saying? ummmmm…. no.
June 28th, 2011
9:33 am
I'm of Swedish, German, English and Irish ancestry; the birthplace of bland food. Luckily, I grew up in New York where I was able to try different cuisines. The best advice my mother gave me (after looking both ways before crossing the street) was if you were served something to at least try it. Anything with a modicum of spice I would devour. We had a garden growing up and as a 5yr old I would pilfer radishes on a regular basis. Today in my kitchen I always have sriracha, Tabasco, cayenne pepper, crushed red pepper, Thai chilis and my favorite, sambal oelek (killer on cottage cheese). I put any of the aforementioned on just about everything. When I was pregnant, I even put cayenne pepper on cheesecake! It's awesome; best on the plain variety. Try it, you'll see. For all of you brethren heat freaks, do as I do. Always carry Tabasco, cayenne pepper and crushed red pepper on your person and you'll never be without that addictive burn. Oh, and as a nod to my Swedish heritage, I never did develop a taste for creamed herring. Maybe if I added some sricacha………….?
June 28th, 2011
9:43 am
Oh, and the best cure for a stuffy nose? Wasabi! It leaves Sudafed in its dust.
June 28th, 2011
11:17 am
Deb, you must be the palest person ever with those genetics.
June 28th, 2011
11:25 am
i find it really nice that such a diverse group of people read this blog and are positive, over all.
June 28th, 2011
12:59 pm
LOL, Big TIME Tech Fan. You're right. I'm so pale I make Larry Bird look Turkish. ;o)
June 28th, 2011
4:19 pm
I grew up in New Orleans – need I say more about spicy? I do not remember exactly when I began putting Tabasco on my eggs in the morning, but I do remember my Grandmother's gumbo at the age of about three and loving it. My son and daughter were enjoying "mudbugs" (crawfish) by they time they were four years old. My daughter eventually graduated to being able to eat five habaneros, my son is probably a little behind her, but they both love my cocktail sauce with extra horseradish.
June 28th, 2011
4:19 pm
I am a kid who really does not care for spicy food but my parents like a little kick to their food. Sometimes it has to do with culture and sometimes it is just preference. Your taste buds are different from when you are younger and when you get older. You should always be open to try new things!
The Gourmet Hobo
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June 28th, 2011
4:30 pm
Alexis Willis……you have taken the perfect approach. I tip my cap to you Ms!
June 28th, 2011
4:45 pm
June 28th, 2011
4:51 pm
Lost my first comment – I grew up in New Orleans so no need to talk spicy about that. I cannot remember when I first put Tabasco on my eggs in the morning but I do remember gumbo at Grandma's at age three or so. My son and daughter were eating crawfish by age four. My daughter eventually ramped up to five haberners straight being her maximum, my son is a bit behind that, but both love my cocktail sauce with extra horseradish. I attribute the differnece to the fact that we moved away from New Orleans when she was 4 but he was only 18 months, hence less spice was availalbe in general, although I did cook homestyle (New Orleans) for them. The variety was just not available in WV.
June 28th, 2011
4:52 pm
ok comment lost again, but did the same as the test?
June 28th, 2011
5:43 pm
When people here in the USA learned that I am from Mexico, they used to ask me if I fed jalapeños to my children. Of course not! I would answer outraged. Maybe there are parents in Mexico who give spicy food to the kids, but not my mom. She used to set appart food for us before she added hot sauce to it. Also many dishes are not spicy. The hot sauce or chili peppers are set aside, so everyone can add according to the particular taste. Fast food is usually ordered with or without salsa. My older son does not care and actually avoids spicy food. My little one is not a fan of it, but he will try and eat mildly hot food. That did not bother him even when he was little. As I grew up, I developed a taste for spicy food little by little. It was so traumatic not to find just a little hot sauce to add to the food when I moved from Mexico to Miami. Gladly, canned, fresh and dried peppers are found in many supermarkets in Georgia. Also, I have tried food that is extremely hot but lacks taste. That is not the way I like my spicy food.
June 29th, 2011
7:11 am
BMC…..I believe New Orleans food is spicier now than it was 40 years ago when the term cajun food was invented. Back in the day, La food had much more of a creole leaning and not as spicy. If you say you have a 60-70 yr old cajun recipe, you really mean creole. Cajun food had not been invented yet by Chef Paul Prudomme. That happened about '71 in his New Orleans resturant. And as they say; "the rest is history"
June 29th, 2011
7:53 am
sorry, i really do not know much about it– but logically: if cajuns are white/french mixed and creoles are negro/french mixed, doesnt it stand to reason that cajun food has always been around as whites and french mixed first? im sorry, i refuse to believe "cajun food" was invented in 1971, that is simply not reasonable. plus, i have a friend in haiti and i did not realize they consider themselves creole as opposed to french. i would suppose that there are those that consider themselves to be cajuns on various islands/countries as well. no, nope, nada: cajun food has been around much longer than 40 years, sorry.
June 29th, 2011
12:40 pm
When I was a kid salt and black pepper were about the only seasonings in the house. I thought black pepper was so hot. There was a small bottle of tabasco that languished in the fridge for years. I remember being in a Mrs. Winner's fried chicken restaurant in Smyrna in the early 80's and see folks putting La. style hot sauce on their chicken. I think it was Red Rooster I'm not sure. I picked up a bottle and doused my chicken with it. There was no turning back. I consider myself a chili head now.
My daughter who is 19 now grew up with spicy food around and easily developed a taste for it. Covering her pizza with crushed red peppers much to the surprise of her grandparents and adding copious amounts of Cajun seasoning to her grits. We all like it hot.
I remember my nephew crying after eating plain pepperoni pizza because he thought the pepperoni was too spicy…
June 29th, 2011
1:55 pm
i am hungry, too. grits? red? oh my gosh i need some shrimp and grits from the flying biscuit. would not mind some of those red sauce wontons (delicious) from n.y. right about now, either. even stuffed pizza with some crushed red peppers– there is an uno's up here, so that is prob the only food mentioned on here that i can get close to soon.
June 29th, 2011
3:41 pm
I'm Indian, and when I was a kid a could not handle anything spicy. My parents had to make separate dishes for me until around high school. Since then I've been hooked and cannot imagine a world without spicy foods available at all times. When I went off to college and started really missing my mom's spicy cooking I started making a spicy drink for myself. I stuck with it and started bottling it, now it's sold across the country in Whole Foods and other organic and natural food stores. Check it out if you want, I'm sure you're kids who like spicy foods will love it. It's called Prometheus Springs – http://www.prometheussprings.com


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Gentry has worked with cryptographers inside and outside the company to speed up the process of the approach he has advanced, known as fully homomorphic encryption (FHE), to make it more computationally efficient.
Report Helps IT Execs Navigate Through the Cloud. By Christine Kern, contributing writer
Peter Azzopardi's insight:
Findings ... "indicate that the most important concerns that healthcare organizations have about the cloud are related to security and control of data, regulatory compliance, availability, bandwidth, and cost," write the authors.
Amazon.com also introduced Fire OS 4 "Sangria," the next generation of software and services tuned for Fire devices
Peter Azzopardi's insight:
Amazon has extended its tablet offerings as it tries to offer a range of devices through which customers can buy more products and services from its online store.
Kaspersky advises careful consideration of what data to upload
Peter Azzopardi's insight:
One of the main barriers to the adoption of cloud computing has been concern over how secure such a service can be, particularly as data – sensitive
Do you understand cloud computing but struggle to know where to start? Learn more about these cloud application categories to help guide your decisions.
Peter Azzopardi's insight:
It seems today that you can't escape a technology based discussion without cloud computing being mentioned – ten times.
Global Workplace - Over time, offices have to adapt to changes in the way we work. According to Jason Fried's 2010 TED talk, "Why Work Doesn't Happen at Work," the offices of the 21st century will need to be much more open and digital than in the past.
Peter Azzopardi's insight:
Massive improvements in office connectivity, it seems, should ultimately lead to a gradual phasing-out of centralized offices in many industries.
Infographic provided by Visualistan
... the cloud is completely understandable, and it's one of few areas in climate where the emissions costs are also. And because it is quantifiable it can benefit from combinatorial optimization. the famous rucksack problem where a traveller has to try and fit everything in without leaving anything behind.
Peter Azzopardi's insight:
.... environmental critics are part of the 'nobody understands the cloud' masses .....
Image courtesy of greenmonk.net
Cloud based business intelligence is a game changer in the digital business. All types of businesses, from small to large enterprises are equally adapting to the emergence of cloud based tools to enh…
Peter Azzopardi's insight:
Among these benefits include the speed of deployment and implementation of various business apps, scaling up of web applications and the integration of business intelligence apps to enhance business productivity and cost effectiveness.
CloudStack's lifeblood is its user community, so the Citrix shakeup is much ado about nothing
Peter Azzopardi's insight:
In fact, it's doubtful that Citrix has ever controlled CloudStack.....
Apple and the major carriers are all showing wait times of several weeks to months for the larger version of the new iPhone.
Peter Azzopardi's insight:
After Apple's iPhone 6 and 6 Plus smartphones went on sale for preorder Friday, the arrival times for the iPhone 6 Plus were quickly pushed back several weeks later than those of its smaller sibling,
Guru Cancer Center's curator insight, September 12, 10:20 PM
Guru Cancer Center Madurai is one of the best Cancer curing Hospitals in India.So If anyone is suffering from Cancer Just inform them About our Hospital.For more details Just Go through Our site and Place a free Online Consultation here,http://www.cancer-treatment-madurai.com/
35% of all ads posted for engineering jobs in the last 30 days prioritize 3D printing and additive manufacturing as the most sought-after skill.
Peter Azzopardi's insight:
The number of job ads requiring workers with 3D printing skills increased 1,834% in 4 years and 103% when comparing August 2014 to August 2013.
From www
CIOs who want to drive innovation and change in their organizations should focus on making the lives of developers easier so they can innovate, produce great apps and deliver valuable IP.
Peter Azzopardi's insight:
............ CIOs now need to embrace the "developer-ization of IT," which is about allowing developers to focus on innovating, producing great apps and delivering valuable IP.
Businesses have much to gain by exploring new technologies.
Peter Azzopardi's insight:
Bentleys' survey, .... found 54 per cent of small businesses were unfamiliar with the term cloud computing, ................
According to fresh research from Sage, an overwhelming 87 per cent of mid-market businesses (comprising between 100 and 499 members of staff) are now...
Peter Azzopardi's insight:
Link to: Gartner red-faced after ridiculous Internet of Things adoption claim
No longer is cloud just an option for start-ups such as Instagram, Pinterest, Spotify and Shazam but now larger corporations such as Samsung and even governments are using cloud technology to innovate and better serve their customers.
Peter Azzopardi's insight:
Cloud has transformed the way that organisations do business, allowing them to react to changing requirements at a far quicker pace and take advantage of new business opportunities in a way that would otherwise be difficult.
The manufacturing industry has different business needs and processes as compared to other domains. ERP involves planning to fulfill these various business requirements. Manufacturing business
Peter Azzopardi's insight:
The article itemises some of the benefits that effective ERP manufacturing software consulting offers to businesses.
Guest post: Thanks to @Shaw Denton for the scoop.
CDN mavens CloudFlare have a new system for implementing SSL in the cloud while keeping the private keys elsewhere
Peter Azzopardi's insight:
Called Keyless SSL, the system allows an organization to move its public-facing Web infrastructure to the cloud, while at the same time keeping its private SSL keys on its own internal servers.
The San Francisco-based startup raised the series C funding with the help of Sequoia Capital, just nine months after it closed $15 million in funding led by Greylock Partners.
Peter Azzopardi's insight:
Partners include Amazon, Google, IBM
Hwlett-Packard announced an acquisition Thursday, a rare occurrence under CEO Meg Whitman, who took over the Palo Alto tech giant not long after the disastrous $11 billion deal for Autonomy.
Peter Azzopardi's insight:
Eucalyptus is an open-source software company that helps clients connect to public cloud offerings such as Amazon Web Services.
The accelerating migration to cloud computing represents a change for the way the healthcare industry sources its health information technology.
Peter Azzopardi's insight:
Medical imaging is one of the most prolific uses of cloud in healthcare. By using a cloud solution for storing and sharing large data files involved in medical imaging saves hospitals, physicians and other organizations in health care costs while boosting speed and efficiency.
Nicolas Huau's curator insight, September 16, 5:27 AM
The accelerating migration to cloud computing is changing the way the healthcare industry sources its health information technology
Cloud computing promises the ability to work from anywhere without the need to be tethered to an office network. As long as you have an internet connection, you're in business.
Peter Azzopardi's insight:
Costs for cloud services vary widely. They can be as little as $1 per week or thousands of dollars per month. ....
EmpowerID has announced Office 365 Manager, a module that allows enterprises to extend their existing on-premise security and audit control model to the Microsoft Office 365 and Azure Active Directory cloud.
Peter Azzopardi's insight:
Office 365 Manager, is designed to help enterprises streamline platform management, boost user productivity and lower their IT operating costs.
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Bachelor of Technology (Information Systems)
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Course overview
In today's world, information has pervaded every aspect of business organisations. As such, the study of Information Systems and the supporting technology is vital for any student entering the business world. The emphasis is on the effective use of information and information technology within an organisation and the development of systems for solving business problems.
The Bachelor of Technology (Information Systems) aims to create information systems (IS) professionals who add value to the organisation by having both a strong technical background and the ability to liaise with team members and other stakeholders including clients.
The degree incorporates a breadth of knowledge around the technology fundamentals including programming, databases, networking and web design. An appreciation of the overall architecture of information systems and design issues around human-computer interaction are an integral part of the degree course.
The course curriculum provides students with skills in communication, requirements analysis, information systems lifecycles and development, Information Systems strategy, research and project management.
Course structure
To receive the award of Bachelor of Technology (Information Systems), students must successfully complete 24 units, and meet the following requirements:
- At least eight units must be Swinburne University of Technology units
- Complete the Information Systems Major consisting of 12 core units AND
- Complete 12 electives OR
- Complete 1 Co-major sequence of 8 units plus 4 electives OR
- Complete 2 minor sequences of 4 units (8 in total), plus 4 electives OR
- Complete 1 minor sequence of 4 units plus 8 electives
Entry requirement
In order to be eligible for a Commonwealth supported place, students must meet the following requirements:
- 3 OUA Undergraduate units or equivalent at pass level
To learn more about Commonwealth supported places, including eligibility please see Commonwealth supported places
Ready to enrol? Or would you like to find out more about the course?
Enquire now to have one of our education experts from Open Universities Australia contact you.Enquire Now


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LOUISVILLE, KY (WAVE) - A Jefferson County, Indiana man has been arrested after police say was involved in a burglary at the Madison McDonalds.
The suspect, Zachary Shaffer, 20, is an employee of the restaurant.
Madison Police say Shaffer tried to steal the restaurant's safe, but it was too heavy so he left it outside near a dumpster.
Copyright 2013 WAVE News. All rights reserved.
725 S. Floyd Street
Louisville, KY 40203
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Medline's Alterra 1100 full-electric bed provides maximum positioning comfort through independent and simultaneous operation of the head, knee and hi-low functions. The DC motors provide smooth, whisper-quiet operation. The Alterra 1100 is a strong, well-built, low-maintenance electric bed suitable for the majority of residents in a long-term care facility and for the home.
Medline 1100 Alterra Frame
Nylex II Innerspring Mattress (Low to Moderate Risk)
Advantage SE Select Foam Mattress: (Low to Moderate Risk to Prevention)
Advantage 2900 Foam Mattress: (450 Lbs. Weight Capacity and Prevention to Single Site to Stage 3)
Supra DPS Mattress (400 Lbs. Weight Capacity and Low Air Loss Mattress)
Assist Bar
Standard Bed Rails
Full Bed Rails
Soft-Touch assist Rails
Extra-Tall rails
Medline is the largest privately held medical supplier in the United States. Medline manufacturers and distributes over 125,000 medical and surgical products to healthcare institutions and homes nationwide.
Deck Style : Grid & Rib Deck
Includes Staff Control: No
Latex Free: Yes
Length Inches: 80 in
Width Inches: 34.5 in
Max Height Inches: 23.5 in
Min Height Inches: 12 in
Weight Capacity Pounds: 500 lb
Electrical components: 3 years
Bed frame: 15 years
Welds: Lifetime warranty
Posted by Denny D.
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Posted by Unknown
We are very pleased with the bed and mattress. Our son and I had no trouble putting it together and my husband had a good night's rest.
Posted by Janice K
I wanted a "non" hospital bed look for my mom's room in her house. This bed was what I was looking for.


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I can now officially say that I'm moving to Canada. My first stop will be Vancouver. Everybody who I talk to tells me that it is the most beautiful city in the world – let's see. I think from what I've seen it will not be a disappointment. The plain leaves on 22th of November and from then on I will be ready take on jobs. So if you need an experienced art director/graphic designer let me know.
In the meantime I will update the portfolio section with many more examples – I noticed going through my archives that I want to show much more.
And one of the things I want to share as well are my photographs. I'm in no way a professional photographer, but I like capturing the moment and since I also love to retouch photos why not shoot the Raw-Material myself. I share my photography on Flickr and I have integrated the Flickr Slideshow as a background to this site in the section Photography and this page as well. And as a final note – this page also exists in the mobile version of this site – neat.
2 Comments
Stuart Thursby
As a Canadian art director, welcome to Canada! I hope you like it here
I haven't visited Vancouver in a long time (I live in Toronto), but everything I've heard about the city since has been nothing but positive. Looking forward to more posts from this side of the pond
(and my RSS reader just updated this morning…which is why I'm replying to this post a month later…)
Frank Neulichedl
Thank you for your welcome I'm sure I will have a great time – and now with the new site rocking both my portfolio and the blog more updates (and on a more regular schedule) will come.
BTW Nice portfolio – I specially liked the food photography of the catering firm.


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Our TA selected 8209 for us & we really thank her for that. The view was great, nothing blocked our view. The lifeboats were to the left and right of us. Closet room was spacious for the two of us. Of course the bathroom was tiny, but efficient. I was a little...continue
1195 - snug and cozy with a nice oceanview. I found out later that we were right under the Casino and we never knew it - no noise, no smoke etc. Spacious enough to unroll a yoga mat if I pushed the table to the side. Overall it was very comfortable.
Cabin is in a great location, and quiet!!


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Made out of clear plastic, these upside down honey bottles have become popular in grocery stores for its leak-proof and durable design. They are taller and skinner than our Premium Plastic Jars and won't leave you waiting for honey to drain down into the spout or cap. The large lid provides a stable surface for the bottle to rest on, ensuring your honey is always ready to go.The rubber diaphragm makes for a leak-free cap that instantly seals after every squeeze. Dripless Lids available in red, black or yellow.
Looking to up the ante and personalize your upside down bottles? We offer a variety of customizable labels that are sure to make your honey products stand out and fly off the shelves.
Also available in individual quantities and cases of 364.
Note 1: Cap colors cannot be mixed within lots.
Note 2: Please do not wash plastic containers in the dishwasher. However, it is a good idea to wash them in warm, soapy water before filling with honey.
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Apricot Nut Bread
Comment on this recipe
1 can (1 pound can) apricot halves, drained; reserve syrup
1-3/4 cups flour
1 teaspoon of baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup oil
1/2 cup sugar
2 eggs
1/2 cup chopped walnuts
Sieve apricots; add reserved syrup if necessary to make one cup. Sift dry ingredients together, set aside. Mix sugar and oil together and add eggs one at a time; beat until light and fluffy. Add dry ingredients alternately with apricot mixture. Stir in walnuts. Place in well greased 9x5x3-inch bread loaf pan and bake at 350 degrees for 50 minutes. Test with cake tester to see that center is done.
Gaycha Mayhew
Butterfinger Dessert
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CosmoGirl: One Of The Smarter Newsstand Choices For Teens
The House Bunny: Ridiculous Flick, Surprisingly Tasteful Red Carpet
Cosmo Girl Has The Spiciest — And Smartest — Advice When It Comes To…
Down Under, two of the major teen magazines, rivals Dolly and Girlfriend, are banding together to fight government suggestions that the magazines come with "audience age recommendations," because of the sexually-explicit nature of their question-and answer-sections. According to the Daily Telegraph, "Tasmanian Senator… »
The Cosmos
"10 Questions You Can't Ask Anyone" was the tantalizing Cosmo Girl!cover line that won our hard-earned $3.49 this month. The touted story is a Nancy Redd advice column that addresses the usual array of teen "ick!" topics — stretch marks, itchy asses, third nipples. (One in 20 women have one!) But then there was this… »
Cosmo Girl!: Match Your Religion With Your MySpace Wallpaper!
Men are... immeasurably interested in acquiring fixed ideas of God, of the soul, and of their common duties to their Creator and to their fellow men. This is, then, the subject on which it is most important for each of us to entertain fixed ideas; and, unhappily, it is also the subject on which it is most difficult…
This month's CosmoGirl! coverline: Maybe Pete Wentz was not exactly the right celeb to call for an empowering quote re: rejecting the media's unattainable beauty standards? (Click on image to enlarge.) »
Ooh! Is there going to be a rumble in Ladymagville, U.S.A.? ELLE and Vogue are both having their company holiday parties at Socialista, in NYC's Meatpacking district. ELLE beats Vogue in getting there first (their party is Dec. 17; Vogue's is Dec. 18.) Tension! Meanwhile, the CosmoGIRL! staff seems to be getting… »
Fashion Mags: Big Girls Gain, Tween Titles Flounder
Thanks in part to the mostly useless advertorial Conde Nast supplement Fashion Rocks, Vogue regains its spot as head bitch in charge of all lady mags: Anna Wintour's brainchild had the most pages this year, with 3,222, barely edging out #2, In Style, which had 3,197 pages, says Women's Wear Daily.. The other fashion… »
Why Do Women's Magazines Lie About Such Stupid Shit?
So remember way back yesterday, when we shared the harrowing story of Laura Wells, whose employers subjected her to the demeaning experience of getting her "natural russet hair" dyed BLONDE simply because it looked better on TV? Well, a reader who purports to have attended college with Laura Wells in the nineties gave… »
Teen Boys Love Implants Almost As Much As They Hate Period Bloods,…
OMG the Heidi Montag issue of Cosmo Girl! keeps giving, like a full heaving bosom full of saline and strawberry Quik. And like, where would a Heidi Montag-lionizing issue be without a story on breast implants? Specifically, how boys your age really feel about them. The magazine finds seven guys to dish. "I consider… »
Atoosa Rubenstein: Don't You Just Hang On Her Every Word?
Atoosa Rubenstein. Have you been DYING to know what's going on with everyone's fave "Alpha Kitty" her since she broke free from the confines of her job editing Seventeen and went feral?? Well, surely you know some disenfranchised teen with a big dream who has been DYING to know what she's got up her poufy sleeve.… »
Stella McCartney Adds Sporty Spice To Fashion Show
- Yup, we're still bitter about not being at London Fashion Week. The Stella McCartney for Adidas show was held at an amusement park at which the models and guests frolicked, playing mini-golf and eating hot dogs. [Vogue UK]
- OMG. David Beckham is rumored to be designing the costumes for the Spice Girl Tour. OMG. [… »
In 'CosmoGirl!' The Jeans Are Not The Point
The "special style issue" (the new way to say "back to school"?) of CosmoGirl! has a denim story shot by photographer Ben Watts, (who is actress Naomi Watts' brother) and starring actress Paz De La Huerta. [What the hell has she ever been in? -Ed.] We like Watts as a photographer, but for a jeans story in a teen… »
Now That Sarah Silverman Is On Gap's Payroll, You 'Really' Won't Be…
- Sarah Silverman is going to be in ads for The Gap. What are the odds this genius plan was hatched in a corporate marketing meeting during which someone employed the term "edgy"? [WWD, sub req'd]
- Menswear designer Thom Browne: Now bringing his shrunken jacket, cropped pant stylings to (lord help us) a womenswear… »
Creative Writing Contest: How I Went To Prom And Soiled The Pretty…
We here at Jezebel spend a lot of time longing for a time when we weren't so goddamn bitter and sardonic, and from your heartfelt comments and feedback we think you readers can help. Flipping through the latest issue of Cosmo Girl PROM, we had an idea along those very lines: a themed creative writing contest!… »


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Bookkeeping Proficiency Exam
Get immediate feedback on your bookkeeping skills with 300 questions sorted into 14 topics.
Great for prospective employees and employers.
Answer key included
Bookkeeping Exams for Prospective Employees
Includes three exams, each with 40 questions. The exams are similar, but no question is repeated on any of the exams.
Great for employers and prospective employees.
Answer key included
Financial Accounting Exam
Test your knowledge of financial accounting with our exclusive 640 questions.
Covers 16 financial accounting topics (40 questions each).
Answer key included
Managerial and Cost Accounting Exam
Assess your understanding of managerial and cost accounting with this 520-question exam.
A valuable way to learn and review 19 managerial and cost accounting topics.
Answer key included
Financial Ratios Exam
These 100 questions pertaining to financial ratios will help increase your understanding of financial statements.
Answer key included
Exam for Seminar: Bookkeeping Basics
This 50-question exam pertains to our video seminar Bookkeeping Basics.
Answer key included
Exam for Seminar: Understanding Financial Statements
This 50-question pertains to our video seminar Understanding Financial Statements.
Answer key included
Take online, track your progress
All of our exams can be taken online. Each exam is separated into smaller subtopics for your convenience.
You will be able to keep track of the exams you have completed as well as your grades.
Grade each exam, view the correct answers
When you choose to grade an exam you will be able to quickly view which questions you answered incorrectly. You can easily review your mistakes and learn what the correct answer is for each question.
Your grades will be stored in your account so that when you come back to our website you will be able to pick up right where you left off.
Also available in printable PDF format
All of our exams are available in PDF format for you to print and complete by hand.
Answer key included
Covers 50 different accounting topics
All of our exams are separated into subtopics (50 in total). This allows you to focus on the areas in need of improvement.


text:
Title: 2011 Digital Marketing Outlook
Type: Research report
Author: Society of Digital Agencies
Opt-In: No
Over 600 marketers, agencies, technologists and digital industry insiders have weighed in. Twenty four SoDA member agencies have provided thought-provoking articles and case studies. And a 14-person panel comprised of guest contributors and notable CMO advisors have provided their insights. The result: an invaluable planning resource for marketers and agencies in 2011.
The 2011 Digital Marketing Outlook (DMO) study conducted by SoDA and its research partner, AnswerLab, revealed significant information regarding budgets, hiring strategies and what marketers value the most. For example the study discovered that 80% of marketers plan to increase the volume of digital projects in 2011 with 43% planning to decrease traditional paid media investments.
Download: Society of Digital Agencies (SoDA) 2011 Digital Marketing Outlook
Date: February 2011
Filed under: Research report, Studies, 2001, agencies, agency, answerlab, cmo, digital, dmo, insight, marketer, marketing, outlook, research, resource, soda


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Head to the field with Farm Journal Agronomists Ken Ferrie and Missy Bauer and Farm Journal High-Yield Wheat Expert Phil Needham. This summer we're hosting eight events, each designed to help you increase yields in corn, soybeans and wheat. A description for each Corn College, Soybean College and Wheat College event is below to help you pick a path.
Rooted in the Systems Approach, this two-day event will guide the first-time Corn College attendee in how to implement the fundamentals for higher yields. Led by Farm Journal Associate Field Agronomist Missy Bauer, Corn College Fundamentals puts the focus on the basic building blocks, including soil density, planter performance and fertility.
Coldwater, Mich.
Two-Day Session
Wednesday & Thursday, July 31 – Aug. 1
The Corn College Advanced curriculum is geared toward the farmer with a solid grasp on the Systems Approach. Corn College Grad School, a new one-day event, will not be hosted in conjunction with any sponsors, allowing attendees to spend more time in the classroom and in the field with our Corn College instructors.
near Bloomington, Ill.
One-Day Session
Tuesday, July 16
Wednesday & Thursday, July 17-18
Tuesday, July 23
For those who work with farmers to take yields to the next level, the Corn College circuit features two customized consultant/retailer sessions. These are the only Corn College events to offer CCA CEUs. An estimated 11 approved credits will be available from attending either of the one-day sessions.
near Bloomington, Ill.
Monday, July 15
See Comments


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WEST GREENWICH—If there's one thing that annoys Claudia Heaney the most, it's being constantly compared to her twin sister Joanne.
Sure, the two may have a similar sense of humor, a similar group of friends and, oh, they look exactly alike, but Claudia prides herself on her individuality. So much so, in fact, that she's spent the past four years working as hard as she could on every test, homework assignment and class project just to distance herself academically from Joanne.
WEST GREENWICH— When Trevor Tougas stands before the Exeter-West Greenwich High School class of 2011 this afternoon and delivers his speech as class salutatorian, he'll think about those closest to him that helped shape him into the student he is today.
Sadly, one of his biggest influences won't be in attendance.
Just eight days before what is suppose to be the happiest day in any high school senior's life, Tougas had to say goodbye to one of the most important people in his life, his grandfather Thomas Caramatro, who passed away last Friday at the age of 95.
NORTH KINGSTOWN—Elena Suglia has many fond memories of high school.
As a three-year JV/varsity volleyball player, a member of North Kingstown High School's unified volleyball team this past fall and president of the Interact Club, the school's community service club, Suglia has had a variety of positive experiences that she'll remember long after NK's graduation takes place tomorrow night at 6 p.m. at the Ryan Center.
NORTH KINGSTOWN—It would be easy for Katherine Bender to be disappointed about finishing second in the 2011 class rankings for North Kingstown High School. After all, she says, first place was so close she could taste it.
But being disappointed would imply Bender has regrets about her time in high school and that couldn't be further from the truth. For the past four years, she's gone out of her way to make sure she experienced everything she could in high school and finding that balance between school work and personal life life taught her more than any class ranking ever could.
NARRAGANSETT – With temperatures reaching the 90s yesterday and Wednesday, Rhode Islanders retreated to the beaches, causing Narragansett Town Beach to have one of its busiest days even before the official beach season started.
"It's a really hot today. There's not much of a breeze down here. It's absolutely packed. One lot is already full," Becky Peabody, Assistant Manager at the Narragansett Town Beach said.
SOUTH KINGSTOWN – With the mission to create a more efficient school system, the school reconfiguration committee recommends balancing the size of the four elementary schools and moving the Hazard pre-school to Peace Dale Elementary School.
Once again the Southern Rhode Island Trolley is showing tourists where to shop in South Kingstown and what beaches to swim at in Narragansett, helping local businesses get a boost. This year, however, the South Kingstown Chamber of Commerce added a second trolley to the service to help boost the local economy.
What a week it was in North Kingstown!
On Monday, residents found out the fate of the potential parole of convicted killer Jamie Hughes, a man who murdered the beloved Zeke Harris over three decades ago and has, since then, been the subject of a constant fight by Harris' family to keep him behind bars.
Monday, Hughes' parole request was denied unanimously and you can read all about what reaction (or lack thereof) the Harris family had to the news.
KINGSTON—Two teams squared off against each other on the moist soccer field, one in red and the other in green. The play began and it was a game, a real one, as the crowd looked on and cheered. They shouted for their brothers and sons and friends as though a crowd at a bullfight. On this Saturday morning they cheered for the participants of the Special Olympics.
Sometimes one partner in a relationship feels threatened by a relationship between their partner and someone else.
Fear that the external relationship will cause irreparable harm to the partnership can be difficult to communicate.
Many arguments in homes are fueled by this type of anxiety and oftentimes these arguments are not adequately resolved. Partners may avoid conversations that address the underlying anxiety generated by a threat and outbursts happen over other areas of household living.


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- Haley Goranson
- Manhattan, KS
- United States
Spiritual Being Having a Human Experience,
This conversation is closed.
Natural at home childbirth
I'm interested in different people's opinions of this subject.
After watching the documentary "The Business of Being Born" I have decided when I have a baby I want to have a natural at home birth with a midwife there for assistance.
I told a few people of this and they thought it was a bad idea. My grandmother even went as far to say that women who give birth at home should have jail time for endangering their baby.
I believe that having a natural at home birth could be a good experience for me.
Closing Statement from Haley Goranson
For me now, a birthing center would seem comfortable. Thanks
Showing single comment thread. View the full conversation.
Dec 7 2012: You may enjoy reading 'birth without violence' by Frederick Leboyer. Here's a link to a short trailer to a film about a birthing technique he pioneered in France
Showing single comment thread. View the full conversation.


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Icons Everywhere You Look
When you've participated in as many art shows as Peter Lindbergh has, and taken as many pictures—his archive now boasts over 250,000 images—it's difficult for an exhibition to feel fresh. So when Vladimir Restoin-Roitfeld offered to curate a show in his own town house off Fifth Avenue, Lindbergh's interest was piqued: "I've done tons of big museum exhibitions throughout the world, and it's a different feeling here. The pictures look totally different." Roitfeld explained how renting gallery spaces doesn't feel right anymore, so he just cleared out his furniture and had the show at home. Linda Evangelista commanded the room as she posed for a picture next to a giant Lindbergh portrait of herself. Said Roitfeld: "In the end, I wanted to do something special for fashion week, and I wanted to work with, if possible, the most iconic living photographer. Mr. Lindbergh really is that person."
Later on, at Le Poisson Rouge in Greenwich Village, Lady Gaga hosted a bash in honor of V Magazine's Stephen Gan. "No one has thrown me a party in my entire life, not even a birthday party!" Gan told Style.com. "So for Lady Gaga to do it is amazing. When you look at her, you see this wild creature, but inside she is truly one of the most caring people." Jessica Alba, a slew of models, the Hilton sisters, and Yoko Ono all turned out. When Gaga finally stepped onstage to perform, the first thing she did was give a shout-out: "Thank you, Stephen, for putting me on the cover of your magazine, where I'm always given a place to shine, a place where we could…we could belong together."
Speeches were also the order of the night at the dinner Glamour editor in chief Cindi Leive held for her latest cover star, Kerry Washington. In the cozy back room at Carbone, a crowd that included Tory Burch, Jason Wu, and Gayle King heard words of mutual admiration from Leive and Washington. The most moving speaker, though, was the actress' father, Earl, who said his daughter made his heart swell with such pride that his shirt needed "Velcro, not buttons."


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Rivermen Headlines
Peoria Rivermen head coach Jean-Guy Trudel announced Thursday the team has signed Western Michigan University product Ben Warda to a training camp contract. In addition, forward Mitchell Deruelle has been released.
The Peoria Rivermen will pay tribute to legendary owner Bruce Saurs on opening weekend this year with 'Bruce Saurs Hockey Weekend in Peoria,' presented by Heritage Bank, on Friday, Oct. 24 and Saturday, Oct. 25 at Carver Arena. Both nights will feature a big-time giveaway, specialty jerseys and a fantastic group ticket special.
Peoria Rivermen head coach Jean-Guy Trudel has announced an assortment of player moves in preparation for the 2014-15 Southern Professional Hockey League season. Most notably, winger Parker Stanfield has been traded to the Louisiana IceGators in exchange for scoring threat Jake Trask (middle).
Peoria Rivermen head coach Jean-Guy Trudel announced Thursday that forward Dean Yakura has been re-signed for the 2014-15 season. In addition, rookie goaltenders Paul Dorsey and Eric Mihalik have each been signed to training camp contracts.
Individual game tickets for the 33rd season of professional hockey in Peoria will go on sale on Wednesday, Oct. 1 at 10:30 a.m. at the Peoria Civic Center box office. Tickets will also be available online through Ticketmaster or over the phone.


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Prix Fixe Dinner
Tuesday–Thursday 3 Courses $40 Per Person
Friday–Sunday 3 Courses $45 Per Person
Closed Mondays
Please note that our menu changes daily based on availability.
The following is a sample representation of our current menu offerings.
~ appetizers ~
Sweet Corn Soup with Crayfish and Sweet Corn Soufflé
($5 supplement)
Blue Moon Acres Greens with Grapes, Candied Walnuts, Crumbled Bleu, and Sherry Shallot Vinaigrette
Spinach and Sheep's Milk Ricotta Ravioli with Pinenuts, Lemon, and Sage
Provence Style Fish Sticks with Aioli
Scallop with Cauliflower Puree, Wild Mushrooms, and Truffle Essence
($8 supplement)
Sweetbreads Milanese
($10 supplement)
~ entrées ~
Beef A la Mode with Horseradish
Jumbo Lump Crabcake with Mustard Sauce
Organic Chicken Breast with Lemon Garlic and Sage
Scottish Salmon with Mustard Emulsion
Wild Nova Scotia Halibut with Citrus Sauce
Black Sea Bass Grenobloise
($5 supplement)
Roasted NY Strip with Garlic, Mushrooms, and Leeks
($10 supplement)
~ desserts ~
Bananas Foster over Brioche French Toast
White Chocolate Bread Pudding with Amaretto Sauce
Chocolate Pot de Crème
Chocolate Marquise with Vanilla Sauce and Pistachios
Sautéed Berries with Vanilla Ice Cream
A word about the menu...
To say the menu at Brian's is subject to change does not tell the whole story. While regular customers will often find one of their old favorites like the Mushroom Soup or a new classic like Sweetbreads Milanese, the truth is there are no guarantees when it comes to dinner at Brian's except a wonderful meal.
Brian Held is always experimenting and developing new plates. When something delicious like the Blanquette de Veau of last year goes away, it is replaced by something new and exciting like the succulent Monkfish Grenobloise. Brian knows you have your favorites, but he also believes there is great joy in discovering something new every time.


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The Academy's Science and Technology Council presents
A Celebration of Takuo "Tak" Miyagishima with a screening of
"Empire of the Sun"
Hosted by Rob Hummel
Discussion with
Science and Technology Council member Peter W. Anderson
Five-time Oscar-nominated cinematographer Allen Daviau
Oral historian Duane Dell'Amico
Optical designer Iain A. Neil
This special evening celebrated the life and accomplishments of Takuo "Tak" Miyagishima, one of the most esteemed design engineers in the motion picture industry. He made his first mechanical drawing for Panavision in 1954, and worked there continuously for over 50 years, retiring in 2009 as Senior Vice President of Engineering.
During Miyagishima's tenure, Panavision and its employees received more than 20 scientific and technical awards from the Academy for the design and manufacture of motion picture equipment, especially advanced camera systems and lenses.
Repeatedly over the years, Panavision's designs established benchmarks that became industry standards. Miyagishima came up with many of the ideas and inventions that made Panavision successful, and even designed the iconic Panavision logo itself. In the words of Richard Edlund, chair of the Academy's Scientific and Technical Awards Committee: "Tak was a leading design engineer. His work with Panavision, in particular the technologies he created, revolutionized the industry."
In 1999, Miyagishima received the John A. Bonner Medal of Commendation for dedicated service to the Academy; in 2004, he joined a select group of sci-tech giants whose contributions to the industry have merited the Gordon E. Sawyer Award, an Oscar statuette.
The evening included a discussion with Miyagishima's friends and colleagues, followed by a screening of Steven Spielberg's historical drama "Empire of the Sun," one of the first feature films to use Panavision's Primo Series of spherical prime lenses. Miyagishima, Iain Neil and Panavision received a Technical Achievement Award in 1990 for these lenses.
"Empire of the Sun" (1987), based on J.G. Ballard's autobiographical novel, was adapted for the screen by Tom Stoppard and stars Christian Bale as Jim Graham, a young British plane enthusiast whose life is torn apart when he is separated from his parents after the Japanese invasion of Shanghai during World War II. Produced by Spielberg, Kathleen Kennedy and Frank Marshall, the film earned six Academy Award nominations.
35mm print courtesy of Warner Bros. Running time: 150 minutes.
Academy Award nominee: Art Direction (Norman Reynolds, Harry Cordwell); Cinematography (Allen Daviau); Costume Design (Bob Ringwood); Film Editing (Michael Kahn); Music – Original Score (John Williams); Sound (Robert Knudson, Don Digirolamo, John Boyd, Tony Dawe)
Rob Hummel has worked in wide-ranging roles in the entertainment industry for 32 years focusing on cinematography, post production, and visual effects. His credits include the Academy Award-winning "Raging Bull" and "The Prince of Egypt," the Academy Award-nominated "Tron," and restoration work on "Blade Runner." The editor and major contributor to the 8th edition of American Cinematographer Manual, he is a member of the Academy's Science and Technology Council and president of Group 47, LLC.
Event Information
- When
- Tuesday, August 16, at 7:30 p.m.
- Where
- Linwood Dunn Theater
1313 Vine St.
Hollywood, CA 90028


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help to link values
|User, date
Written by doinkxs
4 years ago
Category: General
5 posts since Tue, 06 Jul 10
I am creating lots of same columns in diferent tables, that has some values (v1, v2, v3). I am thinking to use ENUM or SET column type, but if, in the future, I will have to add 'v4' to all the columns, I do not want to do it manualy in Lenght/Set column, in 30 tables. Is there any solution to have table with values for ENUM type of column? I am quite newbie in this, maybe I am missing something? Thanks.
Written by ansgar
4 years ago
5045 posts since Fri, 07 Apr 06
As soon as you have more than one table with a column referring to some fixed set of values you should create a lookup table which holds:
id | name
In your 30 tables you just create a numeric column which is sufficient to hold the ids from that lookup table. Now you store just numbers instead of the values itself in your 30 tables. If you on one fine day need another value you just insert a new row into your lookup table.
Written by doinkxs
4 years ago
5 posts since Tue, 06 Jul 10
Thank you anse,
I was talking exactly about it. But I was not able to do it myself, can you guide me how can I create lookup table and how can I define wich lookup table I should use (in case I have more than one)
Written by ansgar
4 years ago
5045 posts since Fri, 07 Apr 06
Well you can use HeidiSQL to create your table:
- Rightclick the database in which the lookup table should reside
- Click "Create new" > "Table"
- Give it a name
- Add two columns called "id" and "name"
- "id" should be of type INT, length:10, unsigned, not NULL, Default: Auto-increment
- "name" should be of type VARCHAR, length: 100, not NULL
- rightclick "id": "Create new index" > "Primary"
- click "Save"
Please login to leave a reply, or register at first.


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Book Review
"Salvage the Bones"
By Jesmyn Ward
Bloomsbury, 272 pages, $24
Jesmyn Ward, a former Stegner fellow at Stanford, is currently an assistant professor of creative writing at the University of South Alabama. Her book "Salvage the Bones" is a finalist for the National Book Award.
By Gina Webb
Imagine a movie camera, one that stays focused on a poor family in coastal Mississippi, Claude Batiste and his four children — Randall, Skeetah, Junior and their sister, Esch — in late August 2005. Now imagine that the camera follows them everywhere for 12 days, that it never looks away.
It records the poverty and the daily squalor in stark black and white, documenting each scene with gritty realism. The camera finds the youngest child eating uncooked ramen noodles, and captures the father, shambling home drunk, as he tries to pick a fight with his older sons. It zooms in when the family pit bull gives birth in a filthy shed, and it follows the pregnant 15-year-old daughter into the single bathroom each morning as she throws up, while her brothers bang on the door to get in.
It will be running even when Hurricane Katrina hits.
Jesmyn Ward's "Salvage the Bones" is the implacable lens that captures in grainy, dramatic close-ups a family's hopes tied up in the narrowest of futures: A basketball scholarship. The price a litter of prize fighting dogs might bring. The money to be made after a hurricane "by a man with a dump truck." A young girl's dreams of becoming a goddess in the eyes of a boy who never looks at her.
Like her first novel, "Where the Line Bleeds" (2009), Ward's second takes place in the fictional Bois Sauvage, based on the author's hometown of DeLisle, Miss. At the center of both books is the day-to-day struggle to escape the negative effects of a blighted environment: drugs, alcohol, teen pregnancy and crime.
As the title suggests, the landscape the Batistes inhabit is stripped down to almost nothing but what they can salvage. Back seats of junked cars and mattresses litter their yard. Their "TV that works" sits on top of a "TV that doesn't work." The kids gather chicken eggs from hens that have gone wild. "The Pit, " as they call home, resembles the place where locals stage dogfights: a dirt clearing in the woods where "everything … is starving, fighting, struggling."
Since losing his beloved wife in childbirth seven years before, Claude's combined anger and alcoholism has terrified and alienated his kids, throwing them into the role of one another's caretakers. But as the new storm strengthens in the Gulf, their father sets aside his drinking to lay in hurricane supplies and board up the house.
Meanwhile, too young to remember the last deadly storm, his kids laugh off their father's urgent warnings. "There's always a hurricane coming or leaving here, " says Esch. "Most don't even hit us head-on anymore; most turn right to Florida or take a left for Texas, brush past and glance off like a shirtsleeve."
Though much of the plot centers on her brother Skeetah and his prize pit bull, China, and her puppies, it's through Esch's eyes that we see the events of the story, including a brutal dogfight and Skeetah's increasingly desperate attempts to keep his dogs alive.
Esch's summer reading — Edith Hamilton's classic "Mythology" — becomes a powerful filter, transforming life in the Pit into a place inhabited by "trickster nymphs [and] ruthless goddesses, " shot through with the rays of myth and magic, where people dissolve into foliage, become one with trees and animals, shine like planets.
In the love story of Medea and Jason, Esch finds a new self, someone other than the lowly human girl used for sex by her brothers' friends since she was 12. Eventually, even her doomed relationship with her baby-daddy takes on mythic significance, offering a chance to rise above and sustain herself in the all-male world she lives in.
The figurative language Ward employs suffers from overkill at times; overrich metaphors stall the narrative and undermine the strong characterization, as when Esch describes her father's bandaged hand as "a webworm moth nest wound tight in a pecan tree, a yarn of larvae eating at the ripe green leaves beneath to burst forth in black-winged fury in the throat-closing heat of fall."
Conversely, it's the author's unadorned prose that often conveys the most vivid effects: "Through the crack in the living room window, the morning is dark gray and opaque as dirty dishwater. The rain clatters on the rusted tin roof. And the wind, which yesterday only made itself known by sight, sighs and says, Hello. I lay here in the dark, pull my thin sheet up to my neck, stare at the ceiling, and do not answer."
Both contribute, however, to the Circean spell Ward casts over "the few dirt-scratched yards and thin-siding houses and trailers" of Bois Sauvage. By the time the storm hits and the water rises, we're in a more universal place, where reality and myth meet, creating a timeless tale of a family that regains its humanity in the face of incalculable loss.