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By Gene Phelps/NEMS Daily Journal
SOUTHAVEN – Tupelo's Austin Rose was pleased with his round in Tuesday's MHSAA Division 1-6A golf tournament at Wedgewood Golf Club, but he knew he could have gone lower.
"He told me, 'There was a 67 out there for me today," Golden Wave coach Mark Enis said.
Rose, a junior, shot a 1-over-par 73 to lead five-time defending state champion Tupelo to a 16-stroke victory against a seven-team field. His round included an early eagle on the par 5, 469-yard No. 3, and three birdies.
"Austin is a good ball striker," Enis said. "He hit the ball well today. He just needed a couple of putts to fall. If they do, he can go low."
Rose sank a 4-foot putt for the eagle, moments after he hit a 5-iron 175 yards to the green on his second shot.
"The greens were pretty smooth and the course was dry," he said. "We had some wind for a couple holes at the beginning, then it died off, and then came back. It was nothing bad."
Rose missed a couple of short birdie attempts – a 3-footer on No. 10 and a 5-footer on No. 13. However, he saved a bogey with a 10-foot putt on No. 9. He also had birdie putts of 17 feet on No. 18 and 20 feet on No. 12.
"I struggled at times reading putts," he said.
Tupelo, behind Rose, Blake Harris (77), Hayden Buckley (78) and Miles Johnson (79), recorded a 307 team score. The division win was the Wave's fifth straight.
DeSoto Central, which was led by sophomore medalist Braden Thornberry (69), finished second with a 323.
Tupelo and DeSoto Central were the only teams to qualify for the 6A state tournament, which is scheduled to be played May 1-2 at the Tupelo Country Club.
The Golden Wave will remain busy in the days leading up to the state tournament.
"Definitely, playing at home will be a big advantage," Enis said. "Our guys have all grown up out there. They know the pace of the greens.
"We need to spend the next two weeks getting prepared to play the Tupelo Country Club."


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Intellectual discovery and innovation are a hallmark of the doctoral programs offered by The University of Texas at San Antonio College of Business. Through the college's environment and curriculum, our doctoral students are trained by high quality faculty in their respective fields, present at national conferences and publish their research in refereed journals.
The college offers two doctoral programs, one in business administration and the other in applied statistics. The business administration program offers majors in accounting, finance, information technology, marketing, and organization and management studies.
Due to the small size of our program, students receive close interaction with faculty members and can make a significant contribution to the research activity of the college. The college's doctoral classes are diverse in terms of professional experience, academic experience, cultural influences and international experiences. Commitment to research and a passion for teaching are two of the qualities that distinguish both our doctoral faculty and our graduates. Students work closely with faculty members in small classes, seminars, research projects and other assignments, aimed toward developing the analytical skills competencies to conduct independent quality research.
Annual Deadline for Applying is February 1st
UTSA Homepage | College of Business Homepage | Events | Community | Giving | Directory | Contact Us | Site Map
College of Business — The University of Texas at San Antonio
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subset: commoncrawl


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I normally don't get into these big comic book events, but this one has been building for decades now. In short, the Phoenix force is returning to Earth. The Avengers want to stop it (or at least divert it), but the X-Men want to control it to help restart the mutant species (which was almost completely wiped out by Scarlet Witch in "House of M"). That's where the clash between teams starts. They are about 9 issues in (out of 12) and I don't really see how things can go back to the way they were at this point. Too much damage has been done on both sides.
This series is going to lead into the Marvel Universe "relaunch" called Marvel NOW! (the exclamation point is theirs not mine), which will see more of a blending of the Avengers and X-men teams and not have them, for all intents and purposes, inhabiting almost completely separate universes like they are now.
The most exciting news (at least for me), is that they will be bringing back the original X-Men team from the 60s! (Okay, that time the exclamation point was mine.) In what is sure to be a major abuse of the space-time continuum, Cyclops, Marvel Girl, Beast, Angel and Iceman, from Stan Lee and Jack Kirby's original run on the series, are going to be transported into their future, our present, and decide that the current Marvel Universe is waaaay too screwed up for them to go back to their proper timeline. Which means that there will be two versions of Cyclops, Beast, Iceman and Angel (assuming all 4 of those guys survive AvX - at least one major character isn't making it out of AvX alive) walking around.
I'm still a bit miffed at Jim Lee for breaking up the O5 (original 5 X-Men) back in 1991 and then bailing for Image Comics. I've been waiting over 20 years for them to be reunited in the mainline Marvel Universe (not some kind of weird alternate reality like Children of the Atom, First Class or Season One). So human Beast and pre-Phoenix Jean Grey will be mixed back into the Marvel continuity. This is huge news for me. HUGE!
Just to put my excitement level in perspective, for me this right up there with the announcement of the Prequels in 1995.
So, yeah, anyone else reading AvX?


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Web Stories
Annual Spring Dance Festival planned, Feb. 18-20
Posted February 11, 2005; 05:30 p.m.
The Program in Theater and Dance's annual Spring Dance Festival is scheduled for Friday through Sunday, Feb. 18-20, at the Berlind Theatre.
Curtain times are at 8 p.m. Friday and Saturday, Feb. 18-19, and 2 and 7 p.m. Sunday, Feb. 20.
This year's festival is directed by Ze'eva Cohen, head of dance, and co-directed by faculty member Rebecca Lazier. It features 33 students performing in choreography by Cohen, Lazier and colleague Dyane Harvey; guest choreographer Regina Nejman; and selected students.For tickets, contact the McCarter box office at (609) 258-2787 or University Ticketing.


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Doing a little here and a little there on the planning docs for Inukshuk. Exploring functional decomposition as an alternative to my usual "just start coding" approach. It's interesting, but also feels redundant. At any rate, it's something I want to incorporate when next I teach folks how to program -- especially for beginning programmers, I think it's important to have an idea what you're going to code before you go off and do it.
I have Tuesday and Wednesday off, so with some luck I will get the planning docs for the bookmark storage program finished, and actually get to some coding, beyond the getopt() stuff I've worked out so far.
getopt() and friends
From the live and learn category: getopt() is your friend. For many years I couldn't see that -- I insisted on parsing command-line arguments myself. I figured it wouldn't hurt to give getopt() a try for the Inukshuk utils, because as it is I'm exploring a different way of writing code and a different programming language (Python). It's quite handy, and I'm sure I'll be using it much more.


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Tuesday, April 23 • 7:30 - 8:30 p.m. • MM Ewing Continuing Care Center, 350 Parrish St., Canandaigua
For parents who have experienced the loss of a baby during pregnancy, at birth, or shortly after birth. This group is facilitated by Cris Crawford, RN, RTS, bereavement coordinator for Thompson Health's Birthing Center. RSVP required. Call (585) 396-6260 to register.


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Alphabet Soup
Looking for the best food in the Duke City? It's as easy as ABC.
By Laura Marrich and Jennifer Wohletz
People ask us all the time, "What's your favorite dish/
So, after so many bushels of letters and e-mails with your suggestions, secret spots and signature dishes, we figured it's time we fessed up. Where do we start?
We'll start right here, with the letter "A."
Of course, we couldn't squeeze every restaurant, ingredient and market we couldn't live without in here--that tome would rival an unabridged edition of The Joy of Cooking. However, we did try to give as complete a picture of the eating life in the Duke City as we could, given our many limitations. And, like every article that graces the pages of this paper, absolutely none of our suggestions are related to advertising. They came from intensive field work and working closely with industry insiders. Oh yeah--and voracious, inquisitive readers like you. Bon appétit!
Almonds—Big or small, everybody loves nuts, and almonds are a particular treat with their warm, rich taste and perfect crunch. Make your own almond butter at Wild Oats (locations at 2103 Carlisle NE, 260-1366; 11015 Menaul NE, 275-6660; and 6300 San Mateo NE, 823-1933) with their cool grinding machine. Taj Mahal (1430 Carlisle NE, 255-1994) offers Middle Eastern delights for your almond-loving pleasure like the Murg Shaan-E-Delhi, chicken curry cooked in almonds, poppy seeds and cream.
Reader Tip: Add a few teaspoons of toasted, crushed almonds to any graham cracker pie crust for a nutty crunch and flavor.
Avocados--Avocados, like tomatoes, are fruits that have found a home among vegetables. The coctel de cameron (shrimp cocktail) at Taqueria Mexico (415 Lomas NE, 242-3445) has meaty slices of avocado, miraculously always served at the apex of ripeness. Across the pond in Vietnam, they blend ripe, fresh avocado with whole milk, sweetened, condensed milk, sugar and ice into a rich, profoundly flavored treat. Avocado milkshakes are available at most Vietnamese restaurants, but they're particularly good at Pho Linh Vietnamese Grill (5000 Central SE, 266-3368).
Reader Tip: Leaving the avocado pit in your guacamole won't keep it any fresher. Covering your bowl tightly with Saran Wrap will.
Barbecue Sauce—The local stuff is always better, so order a case of New Mexico's Uncle Mabe's Ruby Red at www.sweatnspice.com. And for that sit-down restaurant experience, Big Mama's B-B-Que and Soul Food (8922 Central SE, 306-3413) is as authentic as it gets, with co-owner Big Papa Mike making the sauce by hand. Any vegans with soul out there? La Siringitu Café (1501 Mountain NW, 244-9105) is meatless but not sauceless, so tuck into the tofu smothered with hot, smoky goodness.
Reader Tip: When creating your own barbecue sauce, use a pinch of dry mustard powder for a hint of sharpness and warmth that'll keep your guests guessing.
Beans—The musical fruit (actually, a legume) is prevalent here in the 505, but all pintos and refrieds aside, there is a killer bowl of white bean and sage soup at Collectabili Tea (1701 Menaul #C, 884-0505). The local growers' markets will carry a selection of homegrown beans—wax, green, purple and string, oh my!—depending on the time of year, so check out one like the South Valley Growers' Association (3907 Isleta SW, across from the South Valley Library, 877-4044). The Java Station Roastery (5600 McLeod NE, 1-866-400-JAVA) has a gleaming, beautiful roaster that churns out fresh-roasted, gourmet coffee beans for less than a trip to Starbucks.
Reader Tip: Heat and moisture destroy the integrity of coffee beans. Store in a dark, dry cupboard for up to two weeks, or seal in an airtight container in your freezer for up to two months.
Beer--Nothing speaks to the soul like a cold beer on a hot day. Rio Grande Brewing Company makes a whole line of small-batch brews, but you can only get their rare PBR-style microbrew at Albuquerque Sunport bars. Both the Il Vicino Tap Room (4000 Vassar NE, 830-4629) and Chama River Tap Room (106 Second Street SW, 842-8329) offer beer flights—a small tasting set of several styles of beer at a set price. Knock back a house-brewed beer over dinner at Turtle Mountain Brewing Company in Rio Rancho (3755 Southern SE, 994-9497) or Kelly's BYOB (3222 Central SE, 262-2739). O'Niell's Pub (4310 Central SE, 255-OPUB) always has three or four of its 17 taps devoted to local brews like Tractor Brewing Company's Irish Red. And if you don't drink booze, you might just go for the Route 66 Malt Shop's award-winning homemade root beer instead (1720 Central SW, 242-7866).
Reader Tip: This one's easy—don't get drunk and drive.
Bread and Bagels—ABC Bakery (1830 San Pedro NE, 255-5080) has breads to spare, but try their seasonal hot cross buns--an Easter treat of fruit-studded yeast rolls with an icing cross on the top. Le French Corner (3905 San Mateo NE, 889-3810) has the buttery croissants you want, and for the bread basket of champions, visit the Albuquerque Petroleum Club (500 Marquette NW Ste. 1500, 247-0525) because their little crispy breadsticks baked with bleu cheese are as good as the view. Two of the patron saints of Burque bagels, Wolf's (6241 Montgomery NE, 342-9828) and New York Style Delicatessen and Café (3115 San Mateo NE, 883-0020), are the best in town when it comes to homemade bagels and schmear.
Reader Tip: Fresh baguettes turn into a crunchy, giant crouton if not used immediately. Extend their lifespan for a few extra hours by storing them in your fridge's vegetable crisper—the veggies will prevent the bread from drying out.
Cake—The colorful beauties at Patisserie C (414 Central SE, 247-3131) are so dangerous, they're only available by appointment. Cakes by Karyn (1100 San Mateo NE Ste. 22, 268-2998) are somewhere between pastry and sculpture, especially when Gustav Klimt's "The Kiss" is reinterpreted in gold fondant and three dimensions of cake. The house-made cupcakes at The Grove Café and Market (600 Central SE, 248-9800) are truly amazing.
Reader Tip: Keep a glass of hot water and a towel nearby when cutting a thick cake. Submerge the knife blade into the hot water and wipe dry every few passes to keep it cutting like butter.
Cheese—Holy mozzarella balls! The Melting Pot (2011 Mountain NW, 843-6358) has a divine new creation called "The Grand Queso," made with asiago, fontina, chorizo and mascarpone. Where can you find the exotic artisan stuff like Crater Lake bleu cheese, or a creamy French comté? Whole Foods Market (5815 Wyoming NE, 856-0474), of course. Finding Coonridge Dairy's organic goat cheeses (the yummy jars with the herbs and oil) at retail spots has gotten a bit more difficult, but Downtown Gourmet (900 Central SW, between Park and Ninth Street, 243-2230) has the hookup.
Reader Tip: For a hot cheese appetizer with an "easy button," buy a round of Camembert cheese in the wooden box. Remove the plastic, rub the rind with a half clove of garlic, poke tiny holes in the rind and drizzle with a few teaspoons of white wine. Bake in the box for 25-30 minutes at 200°F and serve with bread hunks.
Chile--The number of quality chile purveyors in Albuquerque is mind-boggling, but a few innovative products have truly risen to the top of the chile heap. Mountain Sun Foods specializes in 18th-century hacienda foods, and is the only company in the whole world to dehydrate whole New Mexico green chiles. Pick some up at any La Montañita Co-op or Keller's Farm Store. You may have heard that 505 Southwestern's bottled salsas and sauces are award-winning, but did you know they're also organic, kosher, preservative-free and made with local peppers from the Hatch Valley? Stop by 505 Southwestern's factory and restaurant (3313 Girard NE, 1-888-505-CHILE) for a sample. Last but not least, we love how the new chile salt from Los Chileros (www.loschileros.com) infuses sea salt with the flavor and kick of red peppers and chile.
Reader Tip: Always use surgical or other latex gloves when cutting or deseeding chiles. You won't run the risk of rubbing the residue into your eyes and other sensitive parts later.
Chocolate—OK, duh, the Chocolate Café and Bakery (2933 Monte Vista NE, 254-0463) comes to mind, because they've got more sweet brown goodies than you can shake a chocolate bar at. Other top-notch choco delicacies around Burque and beyond include the fudgy wudgy cake at The East Mountain Grill (150 Hwy. 344 in Edgewood, 281-9111), and for a little bit of white chocolate in your tummy, check out Cake Fetish (2665 Louisiana NE, 883-0670) for goodies that include "Berry White" cupcakes with white chocolate and raspberry. And who could leave out the coffee/mocha creations at Satellite Coffee (several locations including 1642 Alameda NW, 899-1001; and 3513 Central SE, 256-0345).
Reader Tip: Make neat chocolate garnish shavings with a potato peeler and a block of chocolate.
Citrus Fruits—The lemon-chicken dish at Mediterranean Café (513 San Mateo NE, 255-5244) is to die for, and who doesn't adore the sugary grilled pineapple at Tucanos (110 Central SW, 246-9900)? Local company Cibolo Junction (www.chimayotogo.com) makes a jalapeño-orange marmalade for an unusual bagel smother, and still the best margarita drop zone after all these years, Garduño's (8806 Fourth Street NW, 505-898-2772) does their "Margarita Madness" Monday-Friday from 3-6 p.m.
Reader Tip: For a killer citrus-baked chicken, place orange, lemon and/or grapefruit halves inside the cavity of whole bird.
Coconut—Tropical shreds, cream or just the precious milk, coconut flavor is big here. For a tour of everything coconut, start with the chocolate coconut layer cake at La Fonda del Bosque (at the National Hispanic Cultural Center, 1701 Fourth Street SW, 247-9480), move on to a coconut boba tea at California Witches (7202 Menaul NE, 884-7202) and keep on moving toward a slice of coconut cream pie at Flying Star (several locations including 4501 Juan Tabo NE, 275-8311).
Reader Tip: Cracking your own coconut is easier than you think. Hold the coconut over a bowl in one hand such that the "midriff" rests in the middle of your palm, with the tip on one end and the eyes on the other. Whack the coconut with the back (that is to say, the blunt side) of the cleaver a few times all around the center until it cracks open cleanly into two nearly equal halves. Make sure you use the blunt side of the cleaver. Catch the juice in the bowl as it drains from the cracks.
Dim Sum—To sum it up, we've got some traditional Chinese buns, noodles and egg rolls right here in our desert oasis. Amerasia (301 Cornell SE; 266-8400) has the fastest cart in the city, so keep feet and hands out of the aisles. Ming Dynasty (551 Eubank NE, 296-0298) can also haul out the little plates o' tasties.
Reader Tip: Be aggressive, and don't be afraid to ask questions. Otherwise, you might starve.
Eggs—The eggs at Sophie's are all organic, so you can feel even better about their eggs Benedict with spicy hollandaise sauce. Gruet Grille (4243 Montgomery NE, 888-7004) has their own egg-on-egg action in the form of deviled eggs with caviar on top, and we think one of the best bowls of egg drop soup around can be attained at Chow's Chinese Bistro (1950 Juan Tabo NE, 298-3000).
Reader Tip: Is it time to toss the carton? Fresh eggs have tight whites and high, firm yolks. If you crack an egg and the whites spread way out, they're getting past their prime.
Escargot—Le Café Miche (1431 Wyoming NE, 299-6088) has escargot, oui, and Chez Axel (6209 Montgomery NE, 881-8104) wouldn't be the same without their snails du jour. Gecko's Bar and Tapas (3500 Central SE, 262-1848) has itsy-bitsy plates of snails for late-night connoisseurs, but if you are a do-it-yourselfer, buy the critters at Fremont's Fine Foods (1100 San Mateo NE, 792-DINE).
Reader Tip: When broiling escargot, sprinkle bread crumbs at the mouth of the shell to keep the snail moist.
Fish—We may live in a desert, but we still get quality fish flown in daily from the coasts. Nantucket Shoals Seafood Market (5415 Academy NE, 821-5787) is the local mecca for fresh seafood. Heck, you can even buy their house-made fish stocks for soups and stews. The Talin Market (88 Louisiana SE, 268-0206) offers plenty of sea-meat, including sushi-grade salmon and tuna. Los Esquipales (4500 Silver SE, 265-1300) has Corona-battered fish tacos and the tomato-shrimp based seafood soup is up there with food from the Pier in San Francisco. When in doubt, any place with the word "Mariscos" over the door is bound to excite your sense with coastal Mexican fare.
Reader Tip: Sprinkle a little ground coriander and sea salt on fish fillets before you bake them--the slight licorice flavor complements the natural flavor of the fish. Tame a fishy flavor in stews with a small pinch of curry powder.
Fried—You don't have to wait for the state fair to enjoy some good old-fashioned fried food. Not only do we have all things battered, we have a weird hodgepodge of stuff that doesn't usually get the hot oil treatment, like the deep-fried artichokes at Café Gee (inside the Atomic Cantina at 315 Gold SW, 242-2200). Walk the plank at Bob's Fish and Chips (700 Central SE, 243-5936) for some homemade, golden-fried fish fillets, and you can't deny the ultimate power of the chile-drenched curly fries at Hurricane's (4330 Lomas NE, 255-4248).
Reader Tip: Frying your candy bars? Coat them in caramel first so that the batter will adhere better.
Garlic—The folks down at Chispas Farm in the South Valley have grown about 52 varieties of garlic this year, from large, creamy bakers, to petite, purple bulbs with a peppery bite. Scoop some up at the Nob Hill Growers' Market (Morningside and Lead, Thursday afternoons through November).
Reader Tip: Bring down garlic's acid bite with a stint in the oven. Lob the top off a whole bulb of garlic, dribble with olive oil and bake in a low oven until soft. Don't mess around with tin foil. The papery skins of the garlic are all the containment you need. To extract the baked cloves, gently squeeze the bulb once cool enough to handle. Spread on crusty bread and kiss your mama.
Goat—You can sometimes find spicy cabrito, or tender young goat, at the snack bar at El Mezquite Market (four locations in Albuquerque; we found some at 201 San Pedro SE). South Mountain Dairy is all about their "girls," with whom they make fresh, artisanal goat cheese right on the farm. Get goat milk, yogurt, chevre in several flavors, feta and havarti on the farm and at area farmers' markets (www.lafarmita.com). Zenith African Market (511 San Mateo NE, 792-3221) has frozen goat meat priced at $10.99 for about 2.2 pounds.
Reader Tip: Goat cheeses like feta pair surprisingly well with sweet flavors. Try it in a watermelon salad, drizzled with honey or alongside chocolate.
Hash Browns—Cover them, smother them, drown them in red chile, but they're all a breakfast needs to be complete. The "bowl o' stuff" at Weck's (3913 Louisiana NE, 881-0019) has got 'em, and the Shark Reef Café (at the Albuquerque Biological Park, 2601 Central, 848-7182) has the "potato reef" of hash browns. MSG is the secret ingredient that makes hashbrowns at Frontier (2400 Central SE, 266-0550) so addictive, but you didn't hear it from us.
Reader Tip: Frying in peanut oil gives hash browns a fabulous flavor.
Ice Cream--Creamland is probably the freshest commercially produced ice cream you can buy in Albuquerque. We're in love with their Extreme Moose Tracks--chocolate ice cream, a hard ribbon of real chocolate fudge and tiny chocolate caps filled with a kinetic chocolate explosion. Despite the sheer junk-food factor, it tastes of fresh milk, sugar and chocolate. Creamland is available at most grocery and convenience stores, or get a broad sampling of Creamland flavors at I Scream Ice Cream (2839 Carlisle NE, 888-9420). If understanding Spanish isn't a problem, La Michoacana de Paquime (6335 Central NW, 831-0652; 6500 Zuni SE, 266-3408) has a truckload of frozen treats like mango and chile paletas or relleno de fresa, a compact bomb of real strawberry flavor enrobed in smooth, frozen cream. Their nieve (ice cream, but literally "snow") is made in-house and comes in a range of flavors, from traditional cookies and cream to queso fresco piña—cheese and pineapple ice cream.
Reader Tip: If you find you've raced through your cup of ice cream before you leave the store, ask for a tasting spoon or stick. The tiny utensil makes you slow down and savor each bite.
Jerky--One taste of the salt-and-pepper carne seca from Jerky By Art (1701 San Pedro NE, 262-0240) and you'll never go back to Jack Link's candy-sweet, chewy inner tubes of meat again. We've seen brands of other locally produced jerky at the Albuquerque Growers' Market (Saturdays and Tuesdays from 7 a.m. to noon through October in the Caravan East parking lot, 7605 Central NE).
Reader Tip: Skip jerky if it doesn't bear the New Mexico Livestock's inspection seal.
Kimchi—Kimchi is a Korean cold side dish of pickled and fermented vegetables, with a salty, smoky, penetrating heat. The best in town is at Fu Yuang (3107 Eubank NE, 298-8989), or buy a jar for home at 99B Market (5315 Gibson SE, 268-2422).
Reader Tip: Coming down with something? Scientists at Seoul National University report that when fed kimchi, 11 out of 13 infected chickens in a study began recovering from avian bird flu. Scientists are also suggesting that kimchi may help human immune systems fight infection.
Liver—Organ meats should never go to waste. Throw in an onion or so, and people will shovel it like coal. The 66 Diner (1405 Central NE, 247-1421) has a rockin' liver and onions plate, and Cheese & Coffee (2679 Louisiana NE, 883-1226) has a braunschweiger sandwich with sliced red onions and Dijon mustard.
Reader Tip: Adding dry sherry to liver pâte gives it a nutty, luscious taste.
Mushrooms—Fungi is as tasty as it is conceptually disturbing. Damon's Fine Cuisine (1435 Eubank NE, 332-9300) has an awesome stuffed Portobello mushroom entrée, and the mushroom stroganoff at Nothing But Noodles (5011 Montgomery NE, 837-2695) is fung-i-licious.
Reader Tip: When using dried mushrooms, use the soaking water in the recipe if you can—it makes for a richer flavor.
Noodles—Here in Albuquerque, restaurants and markets with noodles are as plentiful as tumbleweeds. The pickled greens and pork noodles at Chopstix Chinese Cuisine (6001-L Lomas NE, 268-8777) are a fine dish. Italian noodles are also a must-try, so check out Juliani's Italian Bistro (2906 Juan Tabo NE #D, 271-5151) or Paisano's (1935 Eubank NE, 298-7541) for saucy housemade fettuccine and spaghetti. A good shop for specialty Asian noodles to prepare at home is A-Ri-Rang Oriental Market (1826 Eubank NE, 255-9634).
Reader Tip: Keep the oil out of your boiling water—stir often and you won't need it.
Olives—For a dish of briny, powerfully flavored olives, we head straight to The Middle East Bakery (5017 Menaul NE, 883-4537) or Tri-H Convenience Store (225 Yale SE, 765-5999). And you've got to love the fruity and verdant olive oil that Yanni's (3109 Central NE, 268-9250) puts out with their bread basket.
Reader Tip: You can actually deep-fry in olive oil as long as you keep the oil below 375°F. Anything higher and it'll start smoking, which will make your food taste bad.
Prix Fixe—For the best in complete, multicourse meals at set prices, the more upscale joints like Graze (3128 Central SE, 268-4729) and Café Voila (7600 Jefferson NE, 821-2666) will be glad to accommodate. Bringing the ladies out for tea? The St. James Tea Room (901 Rio Grande NW, 242-3752) is a Mother's Day hot spot for a fixed bill of fare.
Reader Tip: The price of most prix fixe meals doesn't include the tip, so make sure you hook up the fine people serving your fancy dinner.
Quinoa—This ancient Incan superfood is similar to cous-cous in flavor and texture but has more complete protein than any other grain known to man. Start your morning off right with a spiced bowl from Annapurna Ayurvedic Cuisine and Chai House (2209 Silver SE, 262-CHAI).
Reader Tip: Quinoa will retain a bitter flavor unless washed with two or three changes of water before cooking.
Rice--We've got plenty of rice foods and drinks for the asking in Albuquerque, like the cold, homemade horchata at Rincon del Pollo (9129 Fourth Street NW, 890-5925), the sweet natilla at Eloy's New Mexican Restaurant (1508-C Wyoming NE at the Belle-Haven shopping center, 293-6018) and the delightful brown rice at 20 Carrots Café (2110 Central SE, 242-1320).
Reader Tip: Japanese sticky rice becomes an exotic dessert when topped with coconut ice cream and roasted peanuts.
Steak—A big, primal piece of beef is a thing of beauty, and Albuquerque can certainly hold its own. Paul's Monterey Inn (1000 Juan Tabo NE, 294-1461) has the best prime rib this side of Kansas City, and Great American Land and Cattle Co. (1550 Tramway, 292-1510) has a succulent T-bone steak to smack the vegetarian right out of you. Gruet Steakhouse (3201 Central NE, 255-2424) does a petite filet so sumptuous, you'll be smacking your lips for days after eating it. Doing the grilling yourself? Buy a nice cut of beef or buffalo from Keller's Farm Stores (2912 Eubank NE, 294-1427). They can even special order a tasty ostrich steak if you call them.
Reader Tip: For an instant steak marinade, mix soy sauce, sherry, red wine vinegar and garlic.
Toast--Java Joe's' (906 Park SW, 765-1514) house-made whole wheat toast has a hearty texture and savory, nutty flavor. Buster's 66 (3624 Central SE, 232-2787) toasts a mean piece of wheat bread too. They make a terrific pile of banana-stuffed French toast, made with eggy brioche, over at Slate Street Café (515 Slate NW, 243-2210). For an untraditional toast, Thai Basil's "Thai Toast" spreads seasoned, ground chicken between two tortilla-like pieces of bread, deep-fries the whole thing and cuts it into wedges (5201 Fourth Street NW, 341-9094). Yum.
Reader Tip: Slightly toasting tough bread makes it much easier to cut.
Tofu/Tempeh--Meatless doesn't have to be tasteless, and Kai's Chinese Restaurant (138 Harvard SE, 266-8388) proves this every day with their bean curd simmered in brown sauce with peas and carrots. The daily tofu scramble at the Mel & Anne Rueckhaus Deli, (5520 Wyoming NE, 332-0565) is good and good for you, and if tempeh's your thing, have lunch at Relish (411 Central NW, 248-0002), where they can make any sandwich with their signature chipotle-rubbed or soy-
Reader Tip: Always use firm or extra firm tofu when making tofu scramble at home. The softer stuff will turn into paste.
Vanilla—Forget about the '90s when every girl you knew was wearing the perfume and get back to the rich filling of a vanilla truffle at Buffett's Candies (7001 Lomas NE, 265-7731) or Theobroma Chocolatier (12611 Montgomery NE, 293-6545).
Reader Tip: Making vanilla sugar is easy—take a single vanilla bean pod, split it down the middle and place in an airtight container of sugar. It will flavor the entire batch.
Wine—With or without cheese, diners do love their vino. St. Claire Winery (901 Rio Grande NW, 243-9916) has a bevy of managers well-versed in the language of grapes. Some other bubbly-good venues around town are Seasons (2031 Mountain NW, 766-5100) with bar manager Randy to answer any queries, and Ambrozia (108 Rio Grande NW, 242-6560) with bar manager Jamal to recommend a bottle for any occasion. Local favorite Zinc (3009 Central NE, 254-ZINC) does an excellent job of representing wines from near and far, so direct any questions to J.P. or the knowledgeable staff, who are constantly trained on how to serve and sell by the bottle or glass.
Reader Tip: Even though you paid for it, you can't legally take unfinished bottles of wine with you from restaurants. Instead, send your half-empty bottle back as a gift to the cooks who prepared your meal.
Wasabe—Pungent and hot as all get out, wasabe is like the stinging slap of a dominatrix to the bottom side of your taste buds. Besides the occasional accompaniment to seared tuna dishes on American Bistro menus—like the wasabe mashed potatoes at Standard Diner (320 Central SE, 243-1440)--you'll find it at any Japanese restaurant or sushi bar.
Reader Tip: Contrary to popular American practice, the Japanese don't mix soy sauce and wasabe into a pasty sauce. For the best flavor profile, spread a tiny amount of wasabe onto the fish side of your sushi. Use you fingers to dunk the bundle, fish side-down, into an unadulterated pool of soy sauce.
Yogurt—Who knew that curdled milk could taste so good? Abali or Sadaf Doogh yogurt drinks are convenient, nourishing snacks, available in the refrigerated sections of Café Istanbul (1415 Wyoming NE, 294-9900) and Marco Polo Market (607 San Mateo NE, 255-1325). Adventurous drinkers can even have mint or carbonated yogurt drinks, but we like plain the best. Trader Joe's (at Ventura and Paseo del Norte NE, 796-0311) carries Spega Natura yogurt in flavors like ginger and cinnamon, imported in adorable glass pots from Italy.
Reader Tip: Most flavored yogurts are loaded with crap and don't taste very good. Buy plain yogurt and swirl your favorite jam into it instead.
Zucchini—This stuff was made to be fried and dipped, so check out Geezamboni's Restaurant (3851 Rio Grande NW, 345-3354) or the Monte Carlo Steak House (3916 Central SW, 8312444). The sweet corn and zucchini at Marco Pollo (9880 Montgomery NE, 299-0890) is also an outstanding side dish.
Reader Tip: For fabulous grilled zucchini, cut each one lengthwise and brush with olive oil, then shake on some chopped garlic and a little white wine.
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Sodium carbonate (also known as washing soda or soda ash) is a chemical found in many household and industrial products. This article focuses on poisoning due to sodium carbonate.
This is for information only and not for use in the treatment or management of an actual poison exposure. If you have an exposure, you should call your local emergency number (such as 911) or a local poison control center at 1-800-222-1222.
Sal soda poisoning; Soda ash poisoning; Disodium salt poisoning; Carbonic acid poisoning; Washing soda poisoning
Sodium carbonate
Note: This list is not all-inclusive.
Symptoms may include:
Seek immediate medical help. Do NOT make a person throw up unless told to do so by poison control or a health care professional.
If the chemical is on the skin or in the eyes, flush with lots of water for at least 15 minutes.
If the chemical was swallowed, immediately give the person one glass of water or milk, unless instructed otherwise by a health care provider. Do NOT give water or milk if the patient is having symptoms (such as vomiting, convulsions, or a decreased level of alertness) that make it hard to swallow.
If the person breathed in the poison, immediately move him or her to fresh air.
If readily available, determine the following information:
In the United States, call 1-800-222-1222 to speak with a local poison control center. This hotline number will let you talk to experts in poisoning. They will give you further instructions.
This is a free and confidential service. You should call if you have any questions about poisoning or poison prevention. It does NOT need to be an emergency. You can call for any reason, 24 hours a day, 7 days a week.
Take the container with you to the hospital, if possible.
See: Poison control center - emergency number
The health care provider will measure and monitor the patient's vital signs, including temperature, pulse, breathing rate, and blood pressure. Symptoms will be treated as appropriate. The patient may receive:
Sodium carbonate is usually not very toxic. However, if you swallow very large amounts, you may have symptoms. In this rare situation, long-term effects, even death, are possible if you do not receive quick and aggressive treatment.
A.D.A.M., Inc. is accredited by URAC, also known as the American Accreditation HealthCare Commission (www.urac.org). URAC's accreditation program is an independent audit to verify that A.D.A.M. follows rigorous standards of quality and accountability. A.D.A.M. is among the first to achieve this important distinction for online health information and services. Learn more about A.D.A.M.'s editorial policy, editorial process and privacy policy. A.D.A.M. is also a founding member of Hi-Ethics and subscribes to the principles of the Health on the Net Foundation (www.hon.ch)
The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed medical professional should be consulted for diagnosis and treatment of any and all medical conditions. Call 911 for all medical emergencies. Links to other sites are provided for information only -- they do not constitute endorsements of those other sites. © 1997- 2013 A.D.A.M., Inc. Any duplication or distribution of the information contained herein is strictly prohibited.


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Global Wind Day
Global Wind Day is a worldwide event that occurs annually on 15 June. It is a day for discovering wind, its power and the possibilities it holds to reshape our energy systems, decarbonise our economies and boost jobs and growth.
Today, wind energy is a mature and mainstream technology and one of the fastest growing industrial sectors in the world with almost $100 billion invested in 2014.
In the EU alone, the wind industry installed more than gas and coal combined last year with enough cumulative installed capacity to meet 10.2% of the region's electricity consumption, equivalent to powering 73 million households.
Global Wind Day is a coordinated action between the European Wind Energy Association, the Global Wind Energy Council and the national associations to introduce the general public to wind energy through a series of activities. In the run-up to 15 June, hundreds of public events will be held all over the world from family outings and wind farm visits to seminars with experts and leading industry figures.
This year Global Wind Day is organised in coordination with SolutionWind, a global awareness campaign to highlight the unique relevance of the wind industry ahead of COP21 climate negotiations in Paris at the end of the year.
Solution Wind Twitter handle: @SolutionWind
Events 2015
EWEA has compiled a detailed list of events taking place across Europe in the run-up to and during Global Wind Day. See what's going on in your area!


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Open for Design gives power to the people at the Denver Art Museum
We go to art museums to see capital-A "Art," work created by a global colony of recognized artists. And it's an experience that's definitely worthwhile: The artists good enough to show in museums offer us visual and visceral challenges, tickling our funny bones and breaking our hearts. But what if, just once, the people usually relegated to looking actually took over the walls of the art museum?
See also: - The Denver Art Museum wants you for the Open for Design challenge - See something that needs fixing? Snap a photo for the DAM's Design Dilemma - World Spinning
That's what happened at the Denver Art Museum this past weekend, when Open for Design, a community challenge that asked citizens to create a visual model showing how they would improve their neighborhoods through unique design projects, debuted. And happily the show, which remains on view at the DAM through September 2, is bountiful, cheerful and full of wonderful ideas -- some serious, many whimsical and all of them well-conceived.
We've collected a few of our favorites here.
Click through the pages to see the solutions and the descriptions of the design problems they solve.
Upcoming Events
Jokin & Smokin
TicketsWed., Jun. 7, 8:00pm
Rick Gutierrez
TicketsThu., Jun. 8, 7:30pm
Psychic Medium Cindy Kaza
TicketsWed., Jun. 14, 7:30pm
Jay Phillips
TicketsThu., Jun. 15, 7:30pm
Find information on hundreds of other arts and entertainment events in our online Calendar.
To keep up with the Froyd's eye-view of arts and culture in Denver, "like" my fan page on Facebook.
Follow @WestwordCulture
Related Location
100 W. 14th Ave. Parkway
Denver, CO 80204
Get the Arts & Culture Newsletter
Find out about upcoming performances, exhibitions, openings and special events happening in the Denver art and theater scene.
In Case You Missed It
Upcoming Events
The Great Love Debate with Brian Howie
TicketsThu., May. 25, 7:30pm
T.K. Kirkland
TicketsFri., May. 26, 7:30pm
Future Faces of Funny
TicketsWed., May. 31, 7:30pm
Tony Roberts
TicketsThu., Jun. 1, 7:30pm
Sponsor Content


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Results 1 to 9 of 9
Thread: whats happening
14th March 2012 10:39 AM #1
- Join Date
- Mar 2012
- Posts
- 8
whats happening
hi everyone i am new to this but here goes last mth i had a misscarry only eairly n this mth found out i was pregnant they said the same as last mth the doc said its a low hcg count again so we will recheck u in a wk to c what ur hcg levels r doing,than 2 days later started bleeding fresh blood,i rang my gp n she said u might b having another missacrry,to do a another bloodtest tues,4 days later i stopped bleeding i didnt loose any clots,i redid the hpt yesterday n it was pos,i redid test n waiting on the results,have i misscarried n thats just my hormones levels still up i dnt want to hear that news again.
15th March 2012 08:17 AM #2
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- Jan 2012
- Posts
- 139
Dear Worried ~
I'm not a midwife but just wanted let you know that I can relate to the disappointments you are suffering and wanted to lend my support. It is very difficut situation to go through and I do hope this time you will have a viable pregnancy.
Has your doctor checked your progesterone levels? Sometimes this can be the cause of early miscarriage if you don't have enough progesterone to sustain the pregnancy in which case medications (suppositories I believe) are used to help the body in the beginning. I don't know if this is what is happening with you but if you do miscarry I would have the doctor monitor you and test your levels to see what could be causing this and hopefully they'll have some answers and a solution for you.
Please keep us posted!
All the best,
15th March 2012 08:53 AM #3
Dear Worried - If you've had a miscarriage your hormonal levels drop quickly. It is reassuring that your home pregnancy test is reading positive and that you didn't loose any clots. The blood test your GP is recommending on Tuesday will let you know if your hormonal levels are rising. I will cross my fingers for you that the blood test shows positive news.
15th March 2012 01:16 PM #4
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- Mar 2012
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- 8
Well got my results bak,well not really the receptionist rang me and said the doc would like to see you mon.wats up wif that i just want to know if im still preg or not i surpose the good thing would b that the last misscarriage they just told me over the ph that it was a neg so could there b a chance im still preg.
16th March 2012 04:36 AM #5
Dear Worried - you will need to see your doctor to work out what is going on. The blood tests are more accurate than home pregnancy tests. Let us know how you go.
19th March 2012 08:49 PM #6
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- Mar 2012
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- 8
i seen my doc today she said that my bloodtest was lower by 2 than the last bloodtest,does that mean i have miscarryed i have no idea what is happening as the docs dont have any answers for me does any one have any ideas.
21st March 2012 05:12 AM #7
Dear Worried,
If hCG levels are dropping, rather than rising, it's an indication that your body may not be able to support the pregnancy. Whether you've miscarried or not has yet to be seen, but the lower hCG would mean that you could be threatening miscarriage.
Often times a doctor or midwife will recommend using progesterone to see if that can stop a threatened miscarriage. If you're around 6 weeks along, then an vaginal ultrasound would be able to show whether there's a heartbeat or not.
Hope that helps. If you do end up miscarrying you may want to do some preconception care for a couple of months before trying again, so you have a better chance of carrying the baby next time.
2nd April 2012 01:34 PM #8
- Join Date
- Mar 2012
- Posts
- 8
found out i did miscarry,last wk started bleeding than lost clots,im starting to think im never going to have another baby.im almost at the point where i give up,my husband and i havent been real good since it keeps happening,i feel i dont have his surport im going through this alone,i know he wants another baby so do i.his making me feel like im failing as a women and cant do my job.
3rd April 2012 12:57 AM #9
Dear worried,
I'm so very sorry to hear that. My thoughts are with you.
It's really hard for everyone when you experience a miscarriage - it is certainly the most upsetting event I have been through. It takes time to grieve for the baby you have lost - and this can put a strain on a marriage. Please don't feel like you are a failure or feel guilty in anyway - the majority of miscarriages would sadly have always occurred no matter what we do.
Do you have any close friends who have also been through a miscarriage? It really helped my husband and me to meet with a couple we knew who had also experienced the tragic loss of a miscarriage and to talk through our emotions and get their support.
We were also advised that, if we wanted, it was a valid idea to mark our sad loss with a symbolic act or small service. We brought a plant which we planted to act as a memorial to the baby we had lost. This helped me to channel some of my emotions and us to talk about the hurt, disappointment and grief we were feeling. There are also support groups available to talk through what has happened with others who understand what we have been through. We would love to be here for you on this forum - please feel free to post about the emotions you are feeling - all are valid and important.
I want to say again that I'm so sorry for what has happened to you. One thing that my doctor said to me when I had a miscarriage which helped was that it does mean that I am able to get pregnant and most women who experience miscarriages go on to have healthy babies. I can testify to this as I became pregnant with my son 2 months after the miscarriage. Also, miscarriages are very common (I believe they happen in around 1 in 5 pregnancies) but I know this doesn't make the loss you have experienced any less.
You have my thoughts and prayers,


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Latest Updates
March 29, 2012
Japan has hanged three men in the country's first executions in almost two years, joining the minority of countries worldwide that are still executing.
March 29, 2012
Politicians and activists protesting a military coup in Mali have been attacked and injured during a peaceful rally in the capital Bamako.
March 29, 2012
A leading human rights defender in Bahrain detained for taking part in protests is at risk of death after 50 days on hunger strike.
Press Release
March 29, 2012
Japan's decision to hang three prisoners after nearly two years without executions is a retrograde step, Amnesty International said.


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The New Zealand-born head of UK newspaper giant News International is stepping down.
Tom Mockridge, who has been chief executive of News International since July 2011, will leave the company at the end of the year to pursue outside opportunities, the company said in a statement on Sunday.
Mockridge began his career as a reporter for the Taranaki Daily News, before moving to Australia in 1980 and joining News Limited in 1991.
Rupert Murdoch, chairman and chief executive of News Corp, said: "For nearly 22 years, it has been my pleasure to have Tom Mockridge as a colleague.
"Whether it was his early days with our newspaper group in Australia, his incredible work building Sky Italia, or his steadfast leadership of News International, Tom has always been a skilled executive and a trusted friend.
"His decision to step down is absolutely and entirely his own. I am sorry to see him leave us but I know he will be a great success wherever he goes."
The conglomerate has announced plans to split into two public companies, one for its newspaper and book publishing business and the other for its fast-growing movie and TV operations.
The Wall Street Journal said on Saturday its current managing editor, Robert Thomson, was being named CEO of the new, unnamed publishing company.
Murdoch will be chairman of both companies.


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PLHS senior advances through ranks to become Eagle Scout
An Eagle Scout is the highest advancement rank in Boy Scouting, and Mike Ryan is the latest Pequot Lakes High School (PLHS) student to attain that rank.
He officially became an Eagle Scout last November, and though he couldn't attend the banquet, Mike and other area young men who became Eagle Scouts in the past year were honored Saturday, April 13, in Brainerd.
Mike, 18, a PLHS senior, joined the Pequot Lakes Troop 102 Cub Scouts around first grade. His dad, Tom, was his den leader.
"I was one of Mikey's early scout leaders as he progressed from a Tiger Cub through Webelos," Tom Ryan said. "He consistently demonstrates the qualities of character which the Boy Scouts of America set as goals for young men. Mikey has worked hard to earn the rank of Eagle Scout and his mother, Theresa, and I are very proud of his achievement."
Mike progressed to become a Boy Scout in sixth grade.
"It was a lot of fun to be in and to go to summer camp," Mike said of his years in scouting.
He also enjoys the people involved in scouting.
"I don't know if I would have made it through without Kevin Miller," Mike said.
Miller, a 2012 PLHS graduate, also is an Eagle Scout, as is Mike's older brother, Kevin, a 2011 PLHS graduate.
To become an Eagle Scout, scouts move up the ranks from Tender Foot to Second Class, First Class, Star and Life before the final rank of Eagle Scout.
Eagle Scouts must earn 21 merit badges, including first aid; citizenship in the community, nation and world; communications; environmental science; personal fitness; camping; family life; personal management; emergency preparedness or lifesaving; and cycling, hiking or swimming.
Eagle Scouts also must serve six months in a troop leadership position; plan, develop and give leadership to a service project for any religious organization, school or community; take part in a Scoutmaster conference; and, finally, successfully complete an Eagle Scout board of review.
"It takes a lot of work and dedication, especially at a time in life when they have a lot of other things going on," John Ryan (no relation to Mike), Troop 102 scout master, said of Eagle Scouts. "The dedication it takes to get there and the boys' personal work and sacrifice are enormous. Commitment and leadership are what they take away from it."
For an Eagle Scout service project, Mike approached Pequot Lakes Baptist Church — where troop meetings and events are held — and asked if anything needed to be done.
"I made a patio area at the Baptist church. It looks good. I'm pretty proud of it," Mike said.
He helped create a design with a maintenance worker at the church and built the patio area with a work force of fellow troop members. In total, he and his co-workers put in 107 hours of service for the project.
Mike enjoys his fellow scouts, which is one reason he's stuck with scouting all these years.
"We just get along really well and it's taught me a lot of leadership skills," he said.
Besides scouting, Mike is involved in cross country, basketball and track, as well as Knowledge Bowl at PLHS. He plays trombone with the PLHS Marching Band, Jazz Band and Concert Band.
He's earned college credits through the College In the Schools program, and in the fall, Mike plans to attend the University of St. Thomas in St. Paul and major in mechanical engineering and participate in cross country.


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Been depressed since the weekend. It's a long story. The upside is that Rick and I have decided to go to Conolulu, the annual Westercon (science fiction convention). But I feel so awful I can't even get excited about going to Hawaii in a month.
All I want to do today is knit. I'll probably go to the local knitting store for the evening's knit-in. At least there's something I typically want to do when I really feel down -- something that doesn't have the calories of ice cream. Then again, I could really go for some Krispy Kreme doughnuts, gluten reaction or no gluten reaction.


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Ay bear wouldn't work huh?
Ay bear wouldn't work huh?
It's more like 'Aw-Kwan' but drop the 'n'.
HAHA! BlueTooth!
I'm sorry sir, but did you mean 'Hubert?' rofl
Cajun On-Star! Tell you've seen it!
"All those things bother me: The populism, the lying and the scapegoating and the xenophobia bother me, but then theres a layer of incompetence here. I suppose, in a way, we should be thankful: If he had a coherent ideology, hed probably be more dangerous." P J O'Rourke
Brandon Edmondson
Article of LSU's DL talking about stopping "Johnny Football".
Tweets from Rece Davis yesterday.
"@ESPN_ReceDavis: @Mark_Schlabach I'll give away our ages. Reminds me of manning. Archie. I only saw film of Archie at om but it was like that. Tarkington too"
"@ESPN_ReceDavis: @Mark_Schlabach If LSU isn't sleepy, I don't think Johnny football will find the running room he's used to seeing. But man is he creative."
Good game.
It was a good game....A&M came to play, but you cant turn the ball over against a physical team like LSU and expect to win...looks like your early assessment of Mettenberger was just that, a bit early....good thing for Texas that they dont play the Aggies anytime soon because they have no one near fast enough or who can tackle well enough to tackle Manziel
and Florida looks like the real deal..Muschamp has them playing tough physical football, and Brent Pease has brought the Boise St playbook with him to the SEC
Views and opinions expressed herein by Badbullgator do not necessarily represent the policies or position of RTF. RTF and all of it's subsidiaries can not be held liable for the off centered humor and politically incorrect comments of the author.
Corey Burke


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Electronic Music Studios (EMS) VCS3
The VCS3 (nicknamed the Putney) is an analog monosynth housed in a distinctive angled wooden case, a truly classic synth. EMS (Electronic Music Studios) was created in England back in 1969. The VCS3 was one of their first synths and it is still a great, unique, funky little unit! Pictured above is the Mark I model. Pictured is another unit with the small wood-cased DK2 voltage-control keyboard required to play the VCS3.
It has three oscillators, and a unique matrix-based patch system. Instead of patch wires, the VCS3 uses a patchbay grid in which the synth components are laid out, and signal routing is accomplished by placing small pins into the appropriate slots. The VCS3 was, in actuality, a modular type synthesizer reduced down to an extremely portable size.
It generates familiar sci-fi sounds (Dr. Who) and other truly analog sounds. Unfortunately, the oscillators tend to drift out of tune. There's a Noise Generator, 2 Input Amplifiers, 1 Ring Modulator, 1 Voltage Controlled Low Pass Filter (VCF), 1 Trapezoid Envelope Generator, Joy-Stick Controller, Voltage Controlled Spring Reverb unit and 2 Stereo Output Amplifiers.
Additonally, the VCS3 was also sold in a plastic breif-case and called the Synthi A. The major Synthi 100 system was based on three VCS3's strung together. Some ultra-rare commercially unavailable synths EMS made include the VCS4 in 1969 which was basically 2 VCS3's plus a keyboard. And the Synthi Keyboard 1 of 1970 was just a VCS3 with a mini 29-note keyboard.
Many of these EMS synth's have been used by Brian Eno, Tangerine Dream, Pink Floyd, Stereolab, Yes, Aphex Twin, Autechre, Jean-Michel Jarre, Astral Projection, Klaus Schulze, Depeche Mode, Vince Clarke, Add N to (X), The Who, Todd Rundgren, Recoil, Freddy Fresh, John Paul Jones and many more.
Lookup Electronic Music Studios (EMS) VCS3 Prices
The link above will take you to an eBay search for this synth to see active listings with more images, specs and information. If you don't find it there, try looking in our forum marketplace. Our marketplace gets thousands of visits every week so make sure to check back often if you want to buy or sell a synth.
Related Forum Topics
User Comments & Reviews
Are you looking to buy or sell a Electronic Music Studios (EMS) VCS3? Post an ad in Gear For Sale or a request in Gear Wanted. For spare parts and repair services check out Gear Services & Other Goods. Our forums also has a Buyer's Guide section where you can ask for advice on buying synthesizers.
- Demos & Media
Audio Clip 1 - Hear the VCS3 in action. These are some weird electro-synth sounds from it.
- Specifications
- Polyphony - Monophonic
- Oscillators - 3 VCO's - Subtractive / FM analog synthesis
- Filter - Low Pass VCF
- VCA - Trapezoid waveshape Envelope generator
- LFO - Yes
- Keyboard - No keyboard, needs an external CV/gate keyboard controller such as the EMS DK2.
- Memory - None
- Control - CV/GATE
- Date Produced - 1969 - 94
- Websites of Interest
Electronic Music Studios - Official EMS Site
120 Years EMS Synthesizers - A good historical overview
- Shop for Keyboards, MIDI & Gear
Guitar Center: Synths and MIDI
Sweetwater: Hot items in Keyboars section
The Musician's Friend: Keyboard gear
AMS: Brand synths and accessories
The Woodwind & Brasswind Store
music123.com: Synth Blow Out Deal Section
zZounds: Keyboards and MIDI equipment
- Resources & Credits
Images from The Terrey Collection
Additional information provided by Henry Warwick, Charles Mitchell, and DAC Crowell.
Errors or Corrections? Send them here.


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|>> Archive: Striper (etc) Flies Tricks of the trade
|Topic Review (Newest First)
Ever hear..
The Old Salts around Montauk telling tales of trolling 3 White feathers on a hook using a 2oz drail weight. If them FA's were that smart and could see that well dont ya think they would see a huge fin shaped weight getting dragged @ 3knts?
Im convinced its not rocket science. Although the Hook and Material supply companies may have you thinking otherwise.
Matter of fact I didnt use Flouro last year at all! I used 15lb Maxima Clear. Why spend $20 bucks on a small spool of Seagar when ya can get 4 Spools of Maxima and have $3 bucks left over for a Coke.
I have 10's of thousands of $$ tied up in gear, materials and Boats. I manage to hit quite a few fish throughout the season and no matter how fancy or transparent or non glare or whatever the latest greatest trend is I almost always find myself fishing Decievers, Clousers or my SandEeel immitation. They account for 90% of all my fish.
It all boils down to the following 3 things: Location, Presentation and Luck.
|Good point Mike! It always pays to watch the spinning folks and learn...The crew that I spend some time with catching FAs every fall use very large soft plastics with a side to side zara spook action and many others use small very shiny metal baits (with split rings replaced).
My 2 cents
I spend alot of time during the Fall chasing them and have found that the hook doesn't make a difference. Size does sometimes but not all the time. I experimented the last few years and found that even though Albies are feeding on rainbait and they seem to ignore your best offering try throwing a 2/0 or 3/0 Pearl or Gold color Creasefly. For some reason they hit that but will steer clear of the best Anchovie immy you have.
A guide friend of mine showed me a trick up in Watchill one day. I was throwing everything from Size 4 up to Size 1/0 at the fish. They were everywhere ... I mean all around the boat. It would have been easier whacking them on the head than trying to get them to eat. The bait was small.. maybe around 1.5 inches. My closest match was a #6 Tan and White deciever ( very sparse ) w / gold flash. The match was pretty damn close. Once in a while I get a looker ... most of the time they didnt even notice it. Me and him were discussing my dilemma when he said " watch this " . He put on a 5 inch 3/4 ounce Green and Silver Gaggs Pencil Popper and proceeded to hook and land fish after fish! By this time I was ready to stick that Gaggs where the sun didnt shine.
His point was that color or size didnt matter as much as we all like to think. He advised me to put on a ratty popper or a crease fly. It worked !! not as well as that Gaggs on a spinning set up but I got alot of lookers and a few hook ups.
My personal thoughts is that presentation plays the biggest part in success. Ive caught Albies using BIG cruddy flies that I honestly would be embarassed to show anyone. Not only where they much bigger than any bait around they where bright colored and should have scared the fish as well as anyone near enough to see what I was using. The success came by varying my presentations. The best presentation I have founs so far is dead drift with an occassional twitch and a painfully slow retrieve.
Just my thoughts
|I don't think the hook has much to do with it. Tying a fly small enough to imitate a bay anchovy is a different story....
|new to site and just thought this thread was interesting. i remember an elderly fellow years back telling me to throw away the gold snapswivels and barrel swivels as bluefish hit the shinny stuff and cut your leader.
|Have to agree with Ray...Fish can be selective but I dont think the hook is the major reason. Tide, bait, lack of, time of the year, a lot of things but a hook is very low on why a fish will not take a fly.
|Interesting thoughts and ideas here. I don't know much about albies eigther. But I can remember times years ago watching bait fishermen fishing pogies for blue fish and seeing their frustration of having the blue fish take the end of the pogie that didn't have the hook in it. If they put a hook in the tail and head the fish would bite the middle out of it leaving the guy with just head and tail. This would happen sometimes even when there was a feeding frenzy going on. Yet maybe the next frenzy the blues didn't care or for some reason not see the hooks and consume the entire pogie. If a fish is hook shy maybe it has to do with how the light is on the water at certain times in the day. Maybe the flies we fish look entirely different to a fish at different times of the day.
Don't be overly concerned about the type of finish on a hook. We are lead to believe that fifty pound stripers get to be 50 lbs. because of their intelligents. Bull! They get that big because most of us don't know how to present a bait correctly at the deep depths they feed at. That's how they survive from being caught and that's why live lining eels is so effective. I't just a matter of finding the bottom. Try doing that with trolling techniques or fly fishing. Takes a lot of boating experience when you have to factor boat headway, current, wind, and bottom contours. Many big stripers do go after lures with 6/0 trebles completely exposed. Go Figure! What's important with fly presentation is how the hook and weight of the hook effect the motion, sinking and action of the fly.
Yes there are days when albies might shy away from bright hooks, but those days are few. You can design flys to incorporate and accent the silver of a hook shank by using it as lateral lines. You can also conceal a hook by material or use a darker finish to blend into the environment. What ever the choice both will work. Yes at some times it may seem important but it doesn't happen enough to bother me. How do I know if they are shying away from a hook or not? Most likely it's some other reason like presentation or fly pattern. Don't know for sure because I'm not down there. Any doubts, Hit it with a Sharpy marker and have fun.
That's a great point about the angle of attack, nevery really though about it that way.
|Dble Haul
And thanks to everyone else for your feedback as well.
Albie Flies
I have spent a fair amount of time targeting these fish but am by no means an expert. In my experience though, I would disagree that Albies don't inspect a fly like a Monomoy striper. My flies for Albies in fact tend to be more realistic than the flies I might tie for stripers. I think that anytime you are targeting fish on fly you must first think about how the fish will be seeing the fly. For instance, from shore I would say that albies tend to be rising to the bait and attacking from underneath. In this instance I would want a fly that looks like a silverside from below. I don't think the shine of a hook in this instance is a huge influence since the Albie will be looking up against the sun. The contrast of the fly especially the translucent and opaque sections will be clearly discernable however. This is where I would focus my efforts. Now for stripers on the flats which tend to be focusing down on the fly with the sun's effects cleary highlighting anything reflective I think the shine of the hook will have an effect. Especially since most flies are desingned to ride point up. This year I have coated many of my flies for the flats with dull nail polish on the hook bend up until the point to see if that will improve the hook up ratio. Time will tell on that one.
|Mark I am by far no expert on Albies. My one hook up was on a Bay Anchovie with a shinny Mustad hook. The Albies were keyed in on this bait and that's what triggered the strike. I also pulled a fly out of the mouth of an Albie due to Buck Fever. I could be totally wrong here but I think size , color and shape matter more than a shinny hook. Good topic. FishHawk
|For Albies and small tuna, I always use the black finish Owner Aki, a fairly heavy wire, strong, sharp hook. We generally put a lot of drag pressure on the fish and we find that the heavier wire of the Owner works out well.
|My experience is that for those fish I want a VERY sharp hook so I tye those flies and use them with the thin, shinny SS gamagatsu hooks. They are very thin in appearance so I can not tell if the fish are spoting them but I don't think so since they are hitting them. For the stripers it's the Tiemco and Varivas...or in some cases the Trey Combs , which are shinny too.... the POINT sharpness has always been my first concern.... tiemco on the flats though
|I'm no expert and would also be interested in what others have to say.
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Spoiler :
Okay, the fact that he got drunk in the last episode set up that whole night in the shop too damn well, it had me laughing quite a bit. I still don't really approve of this whole body switch. It's pretty annoying to see a guy beg to borrow someone's body then proceed to sabotage him. I know it's trying to be comedic, but it's doing the opposite for me. Hopefully this switching thing goes back to normal in an episode or two. ):


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Has anyone seen the new Halo Micro Ops toys from McFarlane? I picked up the Falcon helicopter set the other day. They remind me of the old Action Fleet toys that I sorely miss.The detail on the toys is very good and hopefully they'll be successful enough to produce more.
Anyone else seen these?


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Kanen KM-92 Wooden In-Ear
" Was generally attracted to these headphones by the wooden look and the odd buds at the end. Fifteen minutes later I was fairly shocked at the big package I got in such a small one. While these are great for portability, they are annoying when they get tangles (but that happens to all of them unless they are self retractable). All in all, great earbuds. " --thatnewguy15
Wan Xuan i9pro Custom IEM
First custom earphone in the world with a single 14mm dynamic driver couples with advanced frequency suppression technology (FST). Frequency Response: 10-20000 Hz Impedance:16ohms(including cable) Sensitivity (at 1kHz):116dB spl (1mW) Important: Due to the size of the driver, people with small ears may not be able to fit. We would need your ear impressions to check for sizes...


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Size100 m²
Floor No.0(with elevator)
- Internet/WiFi
- Kitchen
- Air conditioning
- Disabled access
- Balcony/terrace
- Washer/dryer
- Towels
Accommodation summary
|Alfonso XII, 41002 Sevilla, Spain
|Property type
|Property ID
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|5 days ago
The palace is owned by a very ancient aristocratic family in Seville, a direct descendant of the warriors who wrested the city from the Moors in 1248.
It was renovated in 1990, has beautiful landscaped courtyards commonly used. Palace is a neo-classical and romantic re-built in 1808 on a former Renaissance palace.
The apartment consists of living room, separate kitchen and bathroom, a bedroom with two single beds large, and all the comforts of a modern home: air conditioning, heating, free internet.
The apartment is one of the main rooms on the ground floor of the Palace, so it is ideal for people in wheelchairs or who do not want to suffer stairs and is accessed from the main courtyard of the house, a courtyard column of marble floors packed in its center flows a source clock, whose sound happy and distracts the mind.
The Palacio da facing the Museum Square, one of the most beautiful places in Seville, where, among other buildings Andalusian regional architecture, is the former Convent of La Merced, a Renaissance building now converted into Museum of Fine Arts and is the second art gallery in Spain after the Prado Museum in Madrid.
It is located in the heart of Seville, and no need to use public transportation for all visits recommended in any guide book.
Is fifteen minutes from the airport and ten minutes from the train station.
You have five minutes to all the downtown shopping area of the city, which is well equipped with supermarkets, boutiques, banks, pharmacies, doctors' offices, cinemas, bars and restaurants, etc..
Of course it has heating, air conditioning and Internet access, all expenses are included in the price: 90 euros per day.
House rulesRespect the property.
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Reviews of this property
The apartment is in a very nice house and close to almost everything. It is not as bright as in the pictures, and the bedroom is small but all the beds are very comfortable. Without much dust would be perfect.
El apartamento está en una casa muy bonita y cerca de casi todo. Ya no está tan reluciente como en las fotos, y el dormitorio es pequeño pero todas las camas son muy cómodas. Sin tanto polvo sería perfecto.
Indeed, spacious and comfortable. Heart of town.
Inderdaad, ruim en comfortabel. Hartje stad.
Very nice apartment in a luxurious villa in the heart of Seville. We would not hesitate to come back! Regina & Klaus
Sehr schöne Ferienwohnung in einer prachtvollen Villa im Herzen von Sevilla. Wir würden jederzeit wieder kommen! Regina & Klaus
Reviews for this host's other properties
Perfect place to explore Seville. Clean, tidy and well equipped. Very central to everything. Had a fantastic time.
Wonderful location right in the middle of the city. Second bedroom was very narrow for twin beds and a little claustrophobic. The front rooms opened out on to a busy street life and as a result could have benefited from better insulation from lively life
Only the sound element stops me from recommending what was a lovely place to stay
The apartment has an excelent location and is very well equipped. Maria was very friendly and helpful. We enjoyed our stay
This apartement is good value for money.
With the three bedrooms and 2 bathrooms it is big enough for 6 adults and the location is good.Well stocked supermarked 2min walk, easy acces to bus/taxi and in walking distance to everything you might want to see.The kitchen is well equiped with microwave,toaster,a good oven and an electric coffeemaker. There is a washingmachine,no dryer but space on the roof to dry the laundry. Reasonably good WIFI (not very fast, but certainly enough to get by)and a small LED TV and DVD player.One person in our party has a bad back and the beds were not comfortable for him, could use some new matrasses.The building and the apartement itself have some backup maintenance;windows that will not lock properly,showerstall with a missing door and getting hotwater was sometimes a bit difficult. Probably all solved by the time the next renter comes in.
We had a great time,Maria was very helpfull and easy to reach
Apartment location excellent. Host very helpful and informative.apt very cozy and warm and quiet.Did not like that main bedroom and living room were all one room.Not very private. Did not like that the nice bathroom opened directly into the very small kitchen.
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(June 22, 2010)
Effective communication has always been critically important at the National Weather Service as we carry out our mission of protecting lives and property. But it is equally important as we tell our own storiesstories of who we are and what we donot only amongst ourselves, but to the outside world of our customers, partners, and constituents. Our biggest challenge is that there are more stories to tell than we have room in our traditional media sources like news releases and NWS Focus.
To address these issues and improve the way we communicate, we have launched our new National Weather Service News (NWSN). We arent simply replacing NWS Focus. We are opening up a new chapter in NWS communications. NWSN will increase interactivity and allow people throughout the agency and externally to become active participants in the news reporting process. From commenting on news stories to uploading content directly, we are creating a tool that encourages participation, collaboration, and creates a dynamic, two-way conversation as we share our stories among ourselves and with our customers, partners, and constituents.
Join us at NWSN. Just as we have for years with NWS Focus, we look forward to receiving your stories, photos, and other content to post on NWSN. For now, please send them to email@example.com. Stay tuned for future upgrades.
questions and comments to firstname.lastname@example.com or mail to:
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Summerville's Red, White, and Blue on the Green
Date & Time
Friday, July 4, 2014 - 5:30pm
Gahagan Park
Event Details
Celebrate Independence Day in the park with the whole family. The town of Summerville and Summerville DREAM have come together to offer a bigger and better 4th of July event with a fireworks display, live entertainment, a kid's zone with games and prizes, beer garden, food vendors, and a parade. Gahagan Park, 515 W. Boundary St. Friday, 5:30pm. Free. (843) 851-4216, www.summerville.sc.us


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Welcome to the Public Side of the Sample Homeschool Group Web Site!
Over 60.000 homeschool families and growing...
We chose Homeschool-Life.com as a very secure and cost effective way for our group to enjoy the benefits of having our own web site. Our Homeschool Group web site is very easy to use, as you will soon find out. Check out our Calendar page that lists all the latest upcoming events! Also, our newsletters are now archived so you will never miss an issue again. Each week, you will receive an automated email that will tell you what's new on our homeschool group site.
Designed by homeschoolers. For homeschoolers. Homeschool-Life.com was especially made for homeschool families. Organize group activities, calendar of events, classifieds, newsletters, photo gallery, personal and secure family web pages.
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Your homeschool group will be able to fully maintain its Web site. All you need is an Internet connection!
Homeschool Mother: "This is absolutely the BEST thing that has happened to homeschooling in our area in recent years! What a GREAT way to communicate with others AND get to know each other! Thanks so MUCH! I LOVE IT!"
Homeschool Group Leader, Wisconsin - 50 families:
Masters Touch has used the Homeschool-Life web site for over 2 years and we just love it. Although it takes a little while for everyone to get used to it & get a comfort level -- now we would not be able to survive without it!
Our group has grown from 6-8 member families to over 50 in this past two years and I would definitely say a large part is due to the web site. It allows us to focus our time & energy on other things; to grow the group, provide opportunities for interaction & fellowship and to minister to the needs of the group members. There are so many wonderful features designed to make things easier for group leaders and the great part is you can decide what you want to use and customize for your group. If something doesn't fit right now then just don't use it! Plus the company is constantly coming up with more features and other ways to improve the site. The founder is always open to suggestions and input for users so he can make things even easier to use.
I have recommended the service to several other groups and heartily do so again for RAHS.


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This is the weekend to buy. No, seriously, let me explain.
Memorial Weekend is the unofficial beginning of summer in Minnesota and Wisconsin. 'Tis the season to be outdoors as much as possible, on either your deck or patio. I'm sure you've already determined if your deck needs refinishing; this is the weekend to buy your deck care products during the Hirshfield's Memorial Day Sale.
Hirshfield's is making your job easier with sales associates who are experts in deck care. At Hirshfield's, our experts are always willing to share their product knowledge and help guide you through the important steps to success. You'll also find a great online video library on decks at this link.
Get all the details for the Memorial Day Paint Sale right here. Have a safe and fun weekend.


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Heroin is an illegal street drug that is very addictive. This article discusses overdose due to heroin. An overdose is when you take more than the normal or recommended amount of something, usually a drug. An overdose may result in serious, harmful symptoms or death.
In any given year, approximately 0.6% of 15 to 64 year olds in the United States use opiates (heroin/opium). If a user becomes dependent, then they are between 6 and 20 times more likely to die than someone in the general population.
This is for information only, and not for use in the treatment or management of an actual poison exposure. If you have an exposure, you should call your local emergency number (such as 911) or the National Poison Control Center at 1-800-222-1222.
Acetomorphine overdose; Diacetylmorphine overdose
Heroin is made from morphine. Morphine is a powerful drug, and it naturally occurs in the seedpods of Asian (opium) poppy plants. Street names for heroin include "junk," "smack," and "skag."
See also: Morphine overdose
Airways and lungs:
Eyes, ears, nose, and throat:
Heart and blood:
Stomach and intestines:
Nervous system:
Seek immediate medical help. Do NOT make a person throw up unless told to do so by poison control or a health care professional.
Determine the following information:
The National Poison Control Center (1-800-222-1222) can be called from anywhere in the United States. This national hotline number will let you talk to experts in poisoning. They will give you further instructions.
This is a free and confidential service. All local poison control centers in the United States use this national number. You should call if you have any questions about poisoning or poison prevention. It does NOT need to be an emergency. You can call for any reason, 24 hours a day, 7 days a week.
See: Poison control center - emergency number
The health care provider will measure and monitor the patient's vital signs, including temperature, pulse, breathing rate, and blood pressure. Symptoms will be treated as appropriate. The patient may receive:
If an antidote can be given, recovery from an acute overdose occurs within 24 - 48 hours. Heroin is often mixed with other substances (adulterants), which can cause additional symptoms and organ damage. Hospitalization may be necessary.
Because heroin is commonly injected into a vein, there are health concerns related to sharing contaminated needles. Sharing contaminated needles can lead to hepatitis, HIV infection, and AIDS.
Doyon S. Opioids. In: Tintinalli JE, Kelen GD, Stapczynski JS, Ma OJ, Cline DM, eds. Emergency Medicine: A Comprehensive Study Guide. 6th ed. New York, NY: McGraw-Hill; 2004:chap 167.
National Institute on Drug Abuse Research Report Series: Heroin Abuse and Addiction. National Clearinghouse on Alcohol and Drug Information. October 1997. NIH Publications No. 05-4165. Revised May 2005.
Bardsley CH. Opioids. In: Marx JA, ed. Rosen's Emergency Medicine - Concepts and Clinical Practice. 8th ed. Philadelphia, Pa: Saunders Elsevier; 2013:chap 162.
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By Tiernan Ray
CNBC's Bill Griffeth and Sue Herera this evening hosted a follow-up debate on BlackBerry (BBRY) following this morning's slew of notes by sell-side research discussing Friday's introduction of the Z10 smartphone at AT&T (T).
The guests were Jefferies & Co.'s Peter Misek, a bull on the stock, and Stuart Jeffrey of Nomura Equity Research, a bear.
Misek: It's not about the handsets. They don't make any money on their existing handsets. The Z10, frankly, if get 5% global market share, would be a home run. Frankly, that's what we were expecting in the U.S. And the service revenues. 30 million of the subscribers are corporate. They now handle iPhones, they handle other devices, including Android, and BlackBerrys, on one server. Let's say they generate $100 per year, on an annual subscription basis, and we're not just talking about services revenue, we're talking about software. And you've got $5 billion at a 40% operating profit, or almost $4 earnings per share in three to five years. That's the key to our thesis, that's the business, and that's the future of BlackBerry.
Jeffrey: Well, I think that math has been used a lot in the past year. And we've looked at sum-of-the-parts type of the valuation for RIM. And what we saw was BlackBerry's willingness to sell their devices below cost, and have negative gross margins. And so, looking that as a standalone entity is an interesting way of looking at things. But they've still got to sell devices to make sure that people continue to use those BlackBerry devices. And if they don't, then the enterprise will transition to Android, or to iPhones, and the consumer will transition as well.
Misek: We can transition now. They support that, no problem, now. They do what Good Technologies, AirWatch and others do, but they do it better, cheaper, and faster, and frankly they could exit the handset business.They could sell it to a Huawei, to a ZTE, to a Lenovo, and suddenly that negative gross margin disappears, and you have profit. I don't think the Street's looking at that. And, frankly, last year we had a Sell on the stock, we upgraded it at $10, and we think it's now a great buy. We think it's a great cash flow story that's already been discounted. And the Z10, frankly, the launch here in the United States, was mediocre as we expected, and internationally is was great. There's a billion smartphones sold every year, approximately, that's what's going to happen this year. Asia's more than half. Frankly, the key for BlackBerry going forward is to continue to dominate in europe and asia in that middle market, and, frankly, in the business market. Again, with 30 million subscribers, that's really all that matters. Verizon [Communications (VZ)] has around 10 million enterprise subs, AT&T, around 10 million. Those folks' BlackBerrys are around 3 years old. They're going to upgrade, some percentage are going to upgrade. So we don't think Z10 has to be a success.
Jeffrey: If you focus just purely on the enterprise market, the Q10 has an opportunity to have a bit of a refresh cycle. I think that's what's driven the stock in the last few months, and why it's up so much, is that people are looking for the new product to drive some replacement in the enterprise market, and people have held onto their devices for a long time. But the fact of the matter is, if you're just hosting a Good, or some other type of service, you're getting probably a quarter of the revenue of hosting a full BlackBerry service. So that undermines the the service revenue argument. The consumer side is going to be falling by a good billion over the next few years as well. And if you look at the smartphone business models, only the Apple (AAPL) approach, of really controlling services and content, and having a good integrated solutions works, and BlackBerry hasn't been doing that, or you need to control the device with the best components and the best scale, and Samsung's done that and no one else has managed that. I think the problem with looking purely at the enterprise side misses the fact that people have to have two devices if you take that view, or you need to have confidence that people will be happy to have a BlackBerry rather and another device.
Misek: Let's make the argument simple. If I described a company that had 50 million subscribers, at $100 a year, which is, by the way, lower than what they make now, with 40% operating margins, what would you pay for that? You'd probably pay a lot. So, if we see the IPO of AirWatch, or Good, who are going to be valued probably in the multiple billions of dollars, at a fraction of the subs, at a fraction of the revenue, we would argue that that's the opportunity. We totally agree: The Z10, all these handsets, RIM can't compete. That's why we think a Chinese tie-up is really the way to go. And we think earnings are going to be positive in May. That's the key.


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By Ginna Parsons/NEMS Daily Journal
I had the pleasure of spending a few days last week in Knoxville, Tenn., at the Southern Food Writing Conference, which was wrapped into the International Biscuit Festival.
I got to rub shoulders with professionals and amateurs alike, and ate some of the most amazing food out there.
Over the course of the four days I was in Knoxville, I'd venture to guess I consumed not fewer than a dozen biscuits. We had biscuits made with buttermilk, biscuits with Cheddar and bacon, biscuits made with cream, biscuits made with herbs, biscuits with country ham and biscuits topped with apple butter and pear chutney.
Some biscuits were the size of half-dollars and others were as big as Moon Pies. Some were flaky, some were doughy and some were crispy on the edges.
I told my husband when I got home Saturday that I didn't want to see another biscuit for quite some time. And then what did I do Sunday? I asked him to make some biscuits to go with the pan-fried chicken strips, butterbeans and brown rice we were having for supper.
I came away from the conference with probably 30 or more biscuit recipes, and some of those I'll even try. One that struck me as interesting came from one of our speakers, Chef Regina Charboneau of Natchez, whose biscuits are legendary all over the world. She even ships them out to special customers, like The Rolling Stones.
Apparently, they're that good.
Regina's Butter Biscuits
4 cups all-purpose flour
1⁄4 cup baking powder
1⁄4 cup sugar
1 stick salted butter
3 sticks salted margarine
13⁄4 cups buttermilk (not lowfat)
In a metal mixing bowl combine flour, baking powder and sugar. Blend with wire whisk. Cut margarine and butter into small cubes about 1⁄2-inch thick. Using a pastry cutter or a fork, combine butter and margarine with dry ingredients until mixture resembles corn meal.
Add buttermilk and mix into a dough. Do not over mix. There should be visible pieces of butter and margarine, which is what makes these biscuits flaky.
Flour a work space and roll dough out to 3⁄4-inch thick. Fold dough and roll again. Repeat this process two to three times until you have a smooth dough. The dough will be speckled with butter and margarine. Cut into rounds. Bake at 375 degrees for 20 minutes or until golden brown.
Makes 2 dozen large or 3 dozen small biscuits.
Ginna Parsons is the Daily Journal's food/home/garden editor.