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Cilantro is similar to parsley, but the flavor is much more pungent, making a flavorful pesto. Cilantro is now readily available in the produce section of your grocery store year-round.
Black Bean Cake Salad with Cilantro-Lime Cream
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subset: commoncrawl


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As many computer CS of code monkeys I have a growing collection of little projects I like to hack:
- Macaco-contacts
- One of my main complains of Linux applications is the lack of a proper way to share applications data among applications and machines. The guys at Canonical created the great desktopcouch lib which allows to perform such operations. Macaco-contacts is an address book paplication that takes advantage of desktopcouch to manage the you contacts information.
- Desktopcouch ODM
- An attempt to provide a API that will perform the mapping between python object and desktopcouch records inspired on NHibernate.


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An Ode to Innovation
At Princeton's heart is a drive to imagine the unexpected. We are a community that never ceases to dream. Dreams drive us to contemplate what is possible. Dreams fuel innovation. Genius Country has spotlighted the local Innovators who have looked beyond what exists in order to reshape the ordinary. Their creativity reaches into the arts, sciences, the realm of faith, fashion, health and philanthropy.
You cannot watch the commercials during a favorite prime time program without realizing that our culture has developed an insatiable appetite for innovation. To feed our hunger for faster, smaller, and more integrated technologies, major corporations, start-ups and universities have redirected their priorities. Princeton has made strides to support the growing entrepreneurial ecosystem that has emerged with the launch of Innovation Garden, Tigerlabs and the Keller Center's eLabs incubator. Yet the successes of the ideas and businesses birthed in the last year is just a small glimpse of the potential for tech and healthcare startups in our region. The rise of an idea-driven knowledge economy is transforming Princeton into a dynamic economic engine.
Princeton has united into one town. The elections have been decided and consolidation is underway; this merger will become a case study for the State of New Jersey. Consolidation holds the promise of reducing roadblocks for in-town business expansion. The strong leadership of Princeton's nonprofits, chronicled in our pages, show that our town can lead in the efforts to attract and retain talent. The Princeton Regional Chamber of Commerce have demonstrated their support by making LEEEP, their sub-organization for emerging leaders, a top priority. It is thrilling to witness the next generation of open-minded thinkers, who you will find daily at Small World Coffee, discussing transformational new ideas.
Genius Country has chronicled this year of discovery to assure entrepreneurs, business owners and risk-takers that they are not alone in their endeavors; that Princeton is along for the ride as a cheering, supportive audience.
Through our daily features, Genius Country has reached all 50 states and over 100 countries, giving a visual record of this monumental year in Princeton's history, while placing a spotlight on just how impactful our residents (past and present) are in the world at large.
The Faces of Princeton remind us how deeply rooted our local leaders are in the community and open a window into their private lives. SHADES OF GENIUS pictorially captures the vibrancy and panache of our traditions and memorable events.
There is so much left to unfold. Yet with every smartphone having a camera that can instantly post to social media sites, we have no fear that the vital moments of Princeton's history will continue to be captured for the world to share. This proves our initial hypothesis: Genius doesn't fade just because we stopped watching.


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Created in this Craftsy Course
Artisan Bread Making taught by Peter Reinhart
Instructor and author Peter Reinhart's fresh perspective on bread-making goes beyond the recipes and raises your baking skills to another level.
Other projects made as part of this class:
Food & CookingFrench Bread
Food & CookingMy cinnamon babka!
Food & CookingFolding and Pulling technique


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Eric Gordon
Eric A. Gordon is the author of biographies of two radical American composers, Marc Blitzstein and Earl Robinson. He is a regular contributor to the Communist Party USA newszine Peoples World.
He is chair of the Los Angeles chapter of the National Writers Union, Local 1981 UAW (AFL-CIO).[1]
Open Letter to Obama on Iran
In 2008 Eric Gordon, Director, The Workmen's Circle/Arbeter Ring, So Cal, Los Angeles, CA signed an online petition "A Open Letter to Barack Obama on Iran".[2]
8th U.S./Cuba/Mexico Latin American Labor Conference
The 8th U.S./Cuba/Mexico Latin American Labor Conference took place in Tijuana, Baja California, within sight of the U.S. border, December 2-4, 2011.
Some 80 participants attended from the U.S., Mexico, Cuba, Brazil and Uruguay.
It was preceded by a three-day Worker's School for some 26 intercontinental labor activists, taught by Heriberto González del Valle, a youthful professor at the Lázaro Peña National School for Union Cadres in Havana, Cuba.
For U.S. attendees the conference offered a rare opportunity to interact with Cuban counterparts.
The opening panel featured Dr. Raymundo Navarro Fernández, member of the Secretariat of the Central de Trabajadores de Cuba, who spoke on the effect of the global economic crisis in his country.
With some 8 million affiliated members, the Central dos Trabalhadores e Trabalhadoras do Brasil is but one of six trade union councils in South America's economic powerhouse, Brazil. The Tijuana conference also heard from João Batista, an officer of the CTB and of the Encuentro Sindical Nuestra América.
According to participant Eric Gordon of Los Angeles;
- For those of us in the U.S., it was gratifying to hear Batista confirm that the Occupy movement has brilliantly shown the world that "U.S. imperialism" also affects the 99 percent at home. Latin American growth rates in the last decade are directly tied to greater autonomy from U.S. banks and financial institutions.
A UAW member from Detroit, Martha Grevatt, spoke movingly about the U.S. domestic crisis, citing her hometown as "the poster child for a sick capitalist society that puts profit before human needs."
Other presenters, including the Cananea miners' strike in Mexico and the Mexican electricians union, both now under heavy attack, filled out the program. Cuba's Gilda Chacón, represented the CTC and the World Federation of Trade Unions.[3]
- ↑ http://peoplesworld.org/eric-a-gordon PW bio, accessed Sept. 20, 2011]
- ↑ Open Letter to Obama on Iran
- ↑ PW, Latin American labor making gains, by: Eric A. Gordon December 7 2011


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Kate Middleton and Prince William have only been married for a little over a year, but it looks like the honeymoon is over.
The Duke and Duchess of Cambridge, who have been together for more than 10 years, are not "glowing newlyweds but ... a dispassionate couple stuck in the sexless rut of a decade-long relationship," and royal insiders claim William is even jealous of Prince Harry's bachelor lifestyle, Star (via Celebitchy.com) reports!
"He sees Harry with a string of beautiful girls, and he must regret missing out on so much because he was tied to Kate. ... He missed out on all the fun once he and Kate met at university," royal biographer Nicholas Davies tells the mag.
In fact, William, who just turned 30, has recently been reconnecting with pals he used to go clubbing with and has been partying without Kate.
"Some feel he should have sown some wild oats before settling down. You just hope he hasn't got married too young and is tempted by other women," a "veteran royal correspondent" tells Star, while another source adds, "William is definitely breaking out on his own. He enjoys a booze-up with the boys, and he's no longer living in Kate's pocket."
William got married shortly before his 29th birthday and is now 30, so that's hardly "too young" to be married. Plus, while he and Kate were broken up in 2007 (and, reportedly, also while they were together), he dated other women. Does that not count as "sowing his royal oats"? It actually sounds like he's having an early mid-life crisis!
But that's not the only sore spot for couple. William's military duties include long hours away from Kate—including the two months he spent stationed in the Falkland Islands earlier this year—and this summer has been full of public appearances for the Queen's Diamond Jubilee. And although it's their "royal duty" to produce an heir, neither is ready for a baby—and they haven't had sex in four months!
"As a royal, he's expected to father an heir immediately," Davies tells Star. "But I can only speculate that right now he's reluctant to get tied down with a family. ... There have been rumors that Kate has had difficulty conceiving, but my guess is that she doesn't want to spoil that gorgeous figure. The flight attendant's daughter is suddenly the world's most adored fashion icon. With a baby, the glamour would be over."
So these two are barely spending any time together because, work and family obligations aside, William would rather party with the boys and Kate would rather play dress-up. That sounds like a recipe for marital disaster! Kate can hardly complain, because she held on for so long to get that ring and she knew what she was getting into, but William sounds like a petulant child throwing a tantrum. But whether there's any truth to this report or not (and it's Star, so it's dubious, although there have been rumors about the state of the royal marriage for a long time), whatever their arrangement is, hopefully it works for them.
What do you think? Does Prince William regret being tied to Kate Middleton? Did they marry too young? Sound off in the comments!


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Site: Mercedes-Benz Superdome (72,589)
Radio: Louisville Sports Network
Series Record: Florida leads all-time series, 2-0
Game History | MVP Award (Miller-Digby Award)
Louisville Cardinals (10-2, 5-2 BIG EAST)
Roster | Statistics | Schedule | Media Guide
Florida Gators (11-1, 7-1 SEC)
Roster | Statistics | Schedule | Media Guide
Motorcoach Tour Package
Miller Transportation offers a ground package round trip tour from Louisville to New Orleans. Tour includes premium motorcoach travel, transfers to the game, two nights lodging, and game tickets. Package prices ranging from $460-$708 per person. Direct questions to Miller Transportation (502) 363-0609.
Drive Time (from Louisville): 10 hours, 11 minutes
Travel Distance (from Louisville): 703 Miles
Allstate Fan Fest | Allstate Sugar Bowl Fan Jam
New Orleans Visitors Bureau | Maps | Attractions


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I found The Verge's corporate phone
Apparently Vox Media makes phones lol.
via www.blogcdn.com
Apparently Vox Media makes phones lol.
via www.blogcdn.com
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Nintendo's E3 press conference doesn't reveal Wii U specs or price
Well, Nintendo's E3 press conference is come and gone and while the company has updated their Wii U site with some specifics, the details on the console's graphics card, processor and price are still a mystery.
As you can see below, all we know from the updated Wii U spec sheet is that Nintendo will use an "IBM Powered multi-core" CPU and "AMD Radeon-based high definition" GPU to power the console. We think a lot of people were hoping to see the actual speed of the CPU and/or the amount of RAM the GPU will hold. Looks like we'll have to wait a while longer for that information.
The Wii U will launch this Holiday, although a solid date and price have also yet to be revealed. We'll let you know when they are.


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Monday, July 30, 2012
12 comments:
- Foodie said...
This is my favorite room at the house....really well conceived and executed.
And bravo to you Heather, for supporting (and defending) the designers.
- July 30, 2012 at 10:32 AM
- Albertina M. Cisneros said...
I'm glad you are supporting other fellow designers and I love getting new sources of inspiration that are not everywhere on pinterest. So thank you! I love this room....the walls they look like fabric? or are they wallpaper?
- July 30, 2012 at 11:13 AM
- Town and Country Mom said...
Love all the Charleston touches, especially the sweetgrass basket!
- July 30, 2012 at 11:32 AM
- Pamela RG said...
This room is beautiful and looks so comfortable. I like the welcoming touch like the books on the bed. I like the bed frames too. Very nice and welcoming room.
- July 30, 2012 at 4:30 PM
- Modern Country Lady said...
Heck, yeah, you're right.Those shows cost an arm and a leg.Love the room by the by.
Speak to you later!
- July 30, 2012 at 6:56 PM
- dervla kelly said...
Great post, Heather. Love the look of twin beds in the room (and your support of the designers).
- July 30, 2012 at 7:51 PM
- Daryl Wark said...
KEEP ON POSTING ON THE HAMPTONS DESIGNER SHOW HOUSE, whatever you do is good.
If the lady doesnt like it she doesnt have to read the post its as simple as the click of a button and check in next time.
I personally love a post on every room day by day. I simpley could not read it all in one post and look forward the the next installment each day.
In Austraila we dont' have such a thing as Designer Show houses and the quality of the work is amazing.
I love every minute you have taken to write the text and every photo you post I lap up like warm milk to a kitten.
The only way we on the other side of the world get to see such beautiful work is through people like you.
Keep up the great work.
Im checking in everyday and until there are no rooms left.
Warm wishes,
Daryl Wark
Brisbane Australia
- July 31, 2012 at 5:03 AM
- MJH Design Arts said...
Hi Heather, I want to echo the other comments. I personally love seeing what designers across the country are creating in show houses as it gives me an eye into new trends and what I need to be scoping for my shop. I love the details of the antique child's. Thank you! Mary
- July 31, 2012 at 5:20 AM
- SHERRY HART said...
How can readers be so rude. For those of us who can't get there to see the show this is a luxury.....thank you!
- July 31, 2012 at 8:05 AM
- Renee said...
I love the posts on designer's show houses!! They are so inspirational!
- July 31, 2012 at 5:34 PM
- sescales said...
Gorgeous interior....simple with character. Thanks for sharing!!
- July 31, 2012 at 8:46 PM
- carolyn bradford said...
Beautiful post and beautiful room! Love the details and love the blog! thanks for sharing!
- August 2, 2012 at 10:53 PM


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The simplest questions are often the hardest to answer. For the patient, the key question is whether a given procedure or treatment will leave them better off, or worse. When the procedure is elective intracranial neurosurgery, it turns out to be difficult to know because there are few studies, and those involve heterogeneous patient populations,(…)
August 2014: Anesthesia & Analgesia
By Steven Shafer and Naveen Nathan in This issue No Comments
The August issue of Anesthesia & Analgesia has just posted. Dr. Steven Shafer, editor-in-chief, Anesthesia & Analgesia: Ding and colleagues (Epidural Labor Analgesia Is Associated with a Decreased Risk of Postpartum Depression: A Prospective Cohort Study) at Peking Union Medical Center found that epidural anesthesia decreased the risk of postpartum depression. In their accompanying editorial Wisner(…)
Wrong site surgery is a "never event": examination using root cause analysis
By J. Lance Lichtor in Pediatric Anesthesiology No Comments Tags: adverse events, root cause analysis, wrong site
As implied by the name, "Never Events" should never occur. Health care registries can capture such sentinel events, facilitating root cause analysis to help determine how to prevent their recurrence. Dr. Sally Rampersad, Department of Anesthesiology and Pain Medicine, Seattle Children's Hospital and University of Washington School of Medicine, Seattle, Washington, and colleagues describe(…)
Root cause analysis after cardiac arrest due to local anesthetic overdose
By J. Lance Lichtor in Pediatric Anesthesiology No Comments Tags: cardiac arrest, local anesthetic, root cause analysis
In the previous post, the authors described how Wake Up Safe (WUS) members use a standardized root cause analysis (RCA) method when adverse events occur in part to determine system changes that can be implemented to reduce future risk. Dr. David Buck, Department of Anesthesiology, Cincinnati Children's Hospital, Cincinnati, Ohio, and Drs. Renee Kreeger and(…)
Wake Up Safe: an effort to improve quality and safety of anesthesia care provided to children across the US
By J. Lance Lichtor in Pediatric Anesthesiology No Comments Tags: adverse events, health care registry, never-events, root cause analysis
Health care registries used to track adverse events can provide an important service for the health care practitioner. Registry data can reveal causes and trends that can be used to educate others, particularly for rare events that are otherwise difficult to track. Dr. Imelda Tjia, Department of Pediatric Anesthesiology, Texas Children's Hospital, Houston, Texas, and(…)
Studies of MDCO-2010, a drug that could have potentially replaced TXA or aprotinin
By J. Lance Lichtor in Cardiovascular Anesthesiology No Comments Tags: aminocaproic acid, aprotinin, cardiac surgery, MDCO-2010, tranexamic acid
Blood administration is not without risk. Antifibrinolytic agents are used to control bleeding and blood product administration. In particular, aprotinin has been shown to have adverse effects. In one study comparing aprotinin to tranexamic acid or aminocaproic acid in patients undergoing high-risk cardiac surgery, the trial was ended early because of a high death(…)


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Any Chowhounds have cooking experience in prison?
I have heard lots of stories involving the use of an electric tea kettle for cooking and have had the method demonstrated for me. The recipes range from simple hard boiled or poached eggs to rice or beans to simple chicken or fish stews (the fish stews even using canned tuna!). I suppose the availablility of raw materials in the particular prison would have a lot to do with what can be prepared. Also, I guess the rules would determine if a prisoner can have an electric tea kettle or, perhaps, a hot plate.
Depending on the inmate's privileges, it's probably pretty comparable to cooking in a college dorm room, and there are tons of recipes and books out there to help college kids cook with three ingredients; in a microwave; in a hot pot; on a hot plate; and with basically no funds. Look there, maybe.
There was an on-line article about this a few years ago. IIRC the article linked to a blog kept by an inmate about his cooking endeavors. I had it bookmarked on my old computer, but lost it when it crashed.
The fellow and others he knew were coming up with some pretty impressive dishes considering the limited circumstances.
Here is a start:
There was an interesting article in Gastronomica a few years ago that described "spreads," concoctions based on ramen noodles, Cheetos, beef jerky, and whatever else a prisoner could get his hands on. Here is a link to the abstract:
I've heard some amazing stories from a friend who is currently incarcerated. She was telling me that she was able to make kimchee and gochujang there. When I asked her how she was doing this, she said 'Don't ask!'
I'd love for her to write a book about her culinary adventures there when she gets out...
An acquaintance with a colorful past told me about coffee (smuggled out of the kitchen by trusties) that was made in either paper towels or clean socks.
He also pooh-poohed the kind of scene one sees in a movie, with a bunch of mobsters in a communal cell, making sauce and macaroni and eating antipasto. Perhaps in the 1940s, but not today.
re: shaogo
re: Russel Shank
Ha, I always doubted that scene. Colorful, though.
I have a friend who's nephew is doing life and she sends him canned hams at his request. I asked her what she thought he did with them, she replied she didn't want to think about it. I assume they were for trading or just slicing out of the can, for a jailhouse sammy, but who knows. Ham wine, anyone?
I have another friend who is a corrections officer at Rikers, and she told me the inmates cook all kinds of stuff there, including deep frying chicken and fish, which is obviously illegal, but often times the guards will look away. Somehow I find it hard to believe...I don't think anyone has a hot plate at Rikers.
I often make coffee with a paper towel "filter" as we can't seem to ever remember to buy proper filters. If I can do it on the outside, I'm sure it can be done on the inside.
Amusing thread; something I don't have to think about, thank God.
re: bushwickgirl
There's some pretty ingenious cooking methods they've devised, like sticking the end of a radio cord or antenna or something into a bowl of water for boiling.
Yeah, funny thread. I was curious b/c I always hear about the ingenious stuff they do. I had a friend doing a near year of work release jail time for graffiti. He did a show after finishing with his drawings from that time, and served "Ding" to the gallery guests instead of cheese and wine or whatever. Pretty funny. It was like relish, crushed saltines, and some other stuff. so weird.
Hey man, if you're curious about that rooftop farm, there is going to be a big feature on the Huffington Post and the NYTimes. I came up to help set up the farm today and someone was shooting it. I think the HuffPo piece might be about roberta's bees actually though. (either way, it should pop up soon.) If you're interested in doing stuff on the farm, check out their site/blog.. it looks like they have a lot of long-term volunteers. 40k sq feet is huge.. so I guess they need them.
re: Russel Shank
speak of the devil (sort of).. http://cityroom.blogs.nytimes.com/201...
re: bushwickgirl
re: epabella
re: bushwickgirl
not everyone carries foul language well but henry hill is as entertaining as gordon ramsay, tony montana and the cast of glenn gary glenn ross (RIP jack lemmon). it's so obvious henry hill can't help how many expletives he adds like spice into what he says.
now that you mention it, there was something mentioned in passing about how good his cooking is. but given how many italian buddies he had, it's not suprising their culinary skills rubbed off on him. i wonder if henry hill could take lefty ruggiero in the kitchen.
re: bushwickgirl
My ex-husband was in prison for several years and although he didn't talk about it much, he did a lot of prison-learned things around the house. Like hanging a wet sheet in front of a fan in the summer before we had air conditioning. He made everything himself too: batteries that ran off of outlets in the wall, power supplies for any electronics, folders/envelopes made without tape or glue or staples, etc. It's funny actually, looking back. We had a lot of tattoo machines he had made lying around... lots of picked apart radios and cassette players and whatnot. Anyway, I digress.
He made "prison" food for snacks a lot. Mostly they included things he was getting with his commissary or the quarterly packages you can send here in California. So he made things with bases of Top Ramen, tuna, beef jerky, crackers, peanut butter, jelly, etc. Junk food. Slop bags and spread and weird juice concoctions. Lots of condiments involved. But there was this little pie/tart he made me one time with crushed graham and saltine crackers mixed with butter and peanut butter, pressed into a circle and then spread with jelly or jam, then another cracker crust on top, more jam, etc. It was actually quite tasty. We ate it up together. Luckily, I cooked for him or he would have died of a sodium/processed food overdose.
re: nothingswrong
If hot plates are available in a given facility, I've seen all kinds of stir fries done by prisoners, as well as rice pilaf and omlettes (some places allow or distribute eggs), Also, the hot plate can be used to make mess hall food more palatable. For example, by de-breading a processed, breaded chicken "cutlet," (which was not tasty after being baked in the oven), and using the chicken meat as "raw" material in a stir fry, a stew or as an ingredient in a red sauce poured over pasta or rice. Prison food is pretty poor, so upgrading something like tastless fish filets by adding seasonings and quick "searing" them can make a difference. Some comissaries offer bullion cubes or soup powder, which can be made into a decent soup, even in an electric kettle, or used to boost flavor.
re: lawmann
yes i suppose that is where being able to "make" a hot plate out of common supplies comes in handy. my husband made lighters for cigarettes from the wall socket. pretty interesting and ingenuitive if you ask me. i'm curious about bringing food back from mess hall in prison? i was under the impression you couldn't do that. my ex was in maximum security with 23 hours in the cell. i know some states have privately owned minimum security facilities that are run more like a halfway house and you can even cook your own food. florida has a few places like this i've heard. commissaries in california seem pretty strict about sending in a lot of the ingredients you mentioned, though it does sound like you could make some tasty things. i know in LA county jail they cancelled their food commissary and packages several years ago, but i've heard they've since brought them back. institution food is definitely no bueno. i also browsed a book some years ago by a man who had been incarcerated for like 30 years. it had chapters on how to make all sorts of things in prison, and then there was a recipe chapter. i wish i could remember/find the book (he had a website) because some of the recipes were really complex and interesting.
I just read a book (Orange is the new Black) that talked a bit about her cooking adventures while in a minimum security prison. A "no bake cheesecake" was one of her specialties.
Recipe can be found here: http://www.npr.org/templates/story/st...
While doin' hard time in the New Mexico State pen I lived off of nothing but soft boiled eggs, sport peppers and Wonder Bread.
re: Perilagu Khan
re: meatn3
re: Perilagu Khan
Sport peppers are a big part of the fressing on Chicago-style hot dogs. They appear to be small pickled pepperoncini, or at least the ones I bought did.
"doin' hard time in the New Mexico State pen"
I hope you're joking; I had a very different image of you in my head...
But if you're not, that's ok too. Still like ya.
I am also curious. What is your interest in this subject?
I remember a movie that showed a prison inmate using white bread and supposedly making some kind of mash that fermented into alcohol, but I don't guess that's what you are looking for.
re: John E.
Just odd fascination. I think I was watching Lockdown or Lock Up late on one of the cable stations. I'm impressed with how resourceful they are -- they probably balance taste and manipulate ingredients and texture better than a lot of cooks who have a world of ingredients to explore.
I've made some good meals after hunting down exact ingredients and using them to maximum effect, but some of the meals I remember best, are the ones I pulled off by playing kitchen Macgyver. I made breaded fried thai spicy sweet & sour chicken once, using a bag of nasty shimp-flavored cheeto-style puffs from the asian market, by crushing them into grit, hydrating a bit than applying like Japanese panko. Then faked Tom Kai Gai with half a can of coconut milk, a lemon peel, turkey and some ginger. Felt like a man.
re: John E.
making prison wine - funny article (about halfway down the page)
I did some research and found a site and some recipes. What I didn't find was a site showing the use of a light bulb to cook coffee or hot chocolate. I seem to remember somebody showing me something like that.
If you want to research it, there are some POW websites where they show stoves and recipes that POW's have used.
Here is a website: http://www.prisontalk.com/forums/arch...
Here are some recipes:
Bomb Chino
Mix one individual serving of crushed corn chips, one crushed noodle soup, one crushed bag of BBQ potato chips together in a plastic bag - thoroughly combine. Add one to 1 1/2 cups of hot water to the bag, mix evenly and seal the bag wrapping in a towel or a month old newspaper. Let sit for 15 to 30 minute. Empty the contents into a paper plate, paper bag, or anything somewhat clean. Eat with a fairly clean plastic spoon. It's a delight in convict cuisine. Add spices, meats, vegetables as available to suit your own tastes!
Soup & pork rinds is basic, but no matter what u mix in them, they're tasty. Take a thoroughly cooked & steaming hot Ramen, strain most water, add season, add some diced spicey dill pickle, ANY kind of canned or packaged meat (even jerky) diced, a few crushed up rinds, some crushed Doritos, American cheese, a lil bit of crushed Tobasco flavord cheese-its, a spoonful of mayo. Mix. Keep it covered & let it self-cook 4 awhile. Then it can be used with tortilla chips like dip, rolled up in a tortilla (flour) for a burrito then nuked 4 20 seconds or so or gobbled with a spoon.
a couple of bags, a plate 2 pks of cookies 1 tube of peanut butter and 1 bag of m&ms
you seperate the white and blk cookies scrape out the cream
crush all the white halfs and tiny bit of water crush the rest for a crust. get a plate put down the first layer of dry crumbs mix the cream center with the peanut butter spread over top next the wet cookie mix and crush the m&ms for the top layer.
The Spread:
The main ingredient is Top Raman soup. Use 1 soup per person (if you put alot of extras, 2 soups for 3 people), crunch up the noodles & throw in the spices from the little packet. Don't worry about mixing flavors (it's all good). Pour noodles & spices into trash bag. Now comes the fun part you start adding all the stuff you like, cans of tuna, hot sauce, flavored popcorn, spicy cheetoes, corn chips, (don't use potatoe chips), basically you throw in anything you can get. Then you add enough HOT water to cook the mess, tie the trash bag closed & let it cook. You spread a newspaper (AFTER it's been read) on a table & open up the trash bag & everyone grabs a fork & you all stand around this spread eat & talk. If you cook this for a guy on the outside he will probably leave you.
Peckerwood Sandwich:
This is for desert. Get 2 cookies, the bigger the better, Grannies cookies are what we use. Get a brownie & squish the brownie between the cookies. For a little extra you can pour pudding over the concoction & it will feed 1 to 2 guys.
Poormans BBQ.
Get a beef stick & cook it on a lighter.
Double up two trash bags (don't want any leaks) & put as much fruit as you can get, oranges, prunes, apples, raisans, they will use anything. Put in the bread if you can't get yeast from the kitchen. Then you add sugar alot of it. I never saw anyone measure anything. Then you add water. Close up the bag & let the mess cook. We put the bag in a T-shirt tied up the openings so the guards would think it was a water bag for weightlifting. When they shake down a cell, they just have the cell block porters take waterbags down to the shower to dump out. Once it's in the shower with all the other waterbags they find, they have no idea where the PRUNO came from. If you do get a batch done, it will get you drunk. You use a T-shirt to strain the mess then toss the shirt & the goop down the toilet (DONT throw it in the trash).
Jailhouse Tamales
Take a bag of fritoes corn chips, & a bag of spicy hot cheetoes (you can use doritos too, or any spicy chip), crunch them up as much as you can. Mix them together in a chip bag. Add just enough hot water to turn it into a thick mush. Kneed the bag to mix the contents well, drain off any water (if you do it right there shouldnt be any). Roll the mix up in the chip bag in the shape of a tamale, & let it cook (sit). After about 5min, tear the bag open & pour some hot sauce over it & dig in. It comes pretty close to tasting like a tamale.
re: tonka11_99
Reading Tonka's post reminded me, that in the first jail I worked in, the inmates used to make pruno in those big metal fire extiguishers that hung on the walls all over, youo know the bullet shaped ones with the steering wheel on top and the hose hanging straight down the side. They'd empty out the extiguisher stuff (probably vinegar-water with the packet of baking soda on top) and then add the fruit, yeast etc. as above. You could smell the stuff fermenting as you walked down the tiers (not too close to the cell doors mind you).
re: junescook
I remember something like Pruno in my university days. I have an acquaintance who was a guest at one of South Africa's jails during apartheid and he tells of preparing an alchoholic drink using leftover bread which would ferment.
Tonka, I don't know anything about using lightbulbs, but I have seen prisoners pulling electical wiring and connecting a positive and negative using a piece of metal to create a crude heating coil to boil water for coffee. (Kids, don't try this at home!?)
I just spoke by phone tonight with a good friend who's been in prison for about 2 years. They have no hotplates where he is incarcerated and he swears by his electic teakettle. I mentioned the no bake cheesecake and he mentioned that he also melts chocalate bars to serve as a "frosting" on his cheesecake, which uses cookies as a base.
re: lawmann
re: tonka11_99
re: nothingswrong
There is the link. Not sure you wanted a literal answer on that but here you are. It popped up during my google search "cooking in prison"
re: junescook
re: tonka11_99
There's a book called "Cooked: From the streets to the Stove", that I've been meaning to buy for the last couple of years...
It's about the story of Jeff Henderson, who went from cooking crack on a stove at home, to washing pots & pans in prison, and then became a chef in the Bellagio Casino in Vegas... (he soon realized that being assigned to washing pots was a blessing in disguise , cuz that's where he got mentored from a lifer, regarding cooking techniques...
And he soon noticed that those who worked in the prison kitchen were eating way better than anyone else...
The book came out in 2007; hope he's still doing real good...
p.s. very intriguing Chowhound topic!
re: ellen4441
I believe it. When you've got little other source of satisfaction, or creative outlet, AND your diet is forcibly challenged from the get-go, you probably obsess over food and devote your time to it.
D.C.s Central Kitchen has a ex-con and homeless food service education program. Anthony Bourdain showed it on his DC episode. pretty cool
re: ellen4441
re: soypower
It sure is, soypower ! I just did some googling to confirm , and that's him !!
Am glad to see how far he's come along ....
cuz all I had seen previously was those couple of articles a few years back ....
(when he was a chef at the Bellagio, Vegas, and his book had just come out)
Yes, very uplifting story.... & I'm glad you mentioned the correlation...
I proceeded to go onto his website WWW.CHEFJEFFCOOKED.COM
& even read some of his blog ...(last entry was about a year ago, so I guess he's busy, busy, busy)
Very nicely designed website...
re: ellen4441
re: bushwickgirl
For a while I was a social worker and I have had the opportunity to observe prison life from up close. While some places have a strict rule about removing food from the mess hall, it should not surprise anybody that prisoners are most resourceful in moving things around unnoticed. Somehow prisoners were always able to get things out of the mess hall. Also, the "commerce" in prison is quite developed. You always have someone who works in the kitchen who can take some things out of the kitchen when he returns to his wing (depending on the facility, this could even be sanctioned for kitchen trustees). Some of these things find their way into the general stream of commerce. Some prisons have very limited commisaries with only cigarettes, tuna, snack items, etc. available. In other prisons, where cooking is allowed, the commisary may sell ingredients such as rice, beans, canned goods, etc.
Although it's not a formal policy, my guess is that often the guards choose to ignore minor infractions involving cooking or food prep in the cells because, as somebody above mentioned, it keeps the prisoners busy and, in many cases, calmer. Like most people, if a prisoner is hungry or disgusted by the food he/she has on offer, or not getting required minimum nutrition, etc., he/she is not going to be in a good mood. Many prisoners have really short tempers and/or problems with contolling their impulses at the best of times. That's one of the reasons (there are countless others) why a fight can break out over some minor food-related matter which, on the "outside" would never happen. I've seen people come to blows over an extra piece of roast chicken (which was only served once a week at that particular facility).
I've never witnessed anything that resembles the scene from "Goodfellas" in any prison I ever knew, but I know of places where the guards were complicit in bringing in stuff from the outside in exchange for various rewards. But this usually involved things that were not food related.
re: lawmann
lawmann, this is all very interesting. maybe it's just me, but i feel like food might be one of the last things on my mind in prison. i'd be more concerned with being stuck in a cell...
i was homeless for several years as a teen (started as a runaway and it just "took") and we had some interesting things we did with food under the bridge. torching spam or bologna (no fires allowed at homeless camps in los angeles), slop bags from AM/PM (.99 cent bag of fritos secretly filled with chili, cheese, jalapenos, onions, and salsa at the hot dog station), spread, and ever-changing ways of trying to cook ramen with no hot water at 2 in the morning (or no water at all half the time). come to find out, since most of the people i was on the street with were ex-cons, much of my "homeless cooking" was jail and prison type food. perhaps this is why i don't have much of a refined palette all these years later, even though i grew up in a foodie family that regularly visits italy and spain just for the pasta and paella. i certainly do not miss our condiment sandwiches though. that is one thing i don't ever need to eat again. wonder bread+packets of mayo, ketchup, mustard and relish=gross. there is no way around it. and the cold cans of spaghettios or "meat" raviolis...
the homeless feedings in richer parts of LA are pretty intense. i've had them serve mesclun greens with vinaigrette, pasta puttanesca, roasted sweet potatoes, beets, and carrots, and rosemary roast chicken. not sure who foots the bill, as the feedings aren't done by the city, but it's nice of them. i think mostly christian organizations. quite a spread.
re: nothingswrong
re: Russel Shank
Nothingswrong-in my experience food is a fairly high priority in prison. Prisoners have such little control over their lives that a simple dish that he/she can produce as the result of an independent decision makes a difference. Also, while many people might retreat into a book as a refuge from a bad reality, most of these guys are not readers. I've heard hardened criminals wax nostalgic for their mother's cooking and they can be really enthusiastic about recreating some food that reminds them of home. I'm not saying that the Food Channel is the number one viewing choice in prison (I don't think prisons have cable anyway :) ), but any variation from prison food is usually welcome. Of course, there are lots of people, in and out of prison, for whom food is just "fuel." For the people that cook in prison, one of the main reasons, I think, is that it helps pass the time in a fairly pleasant task in which you are choosing what you want to do. As for passing the time, ever try to achieve a fine dice using the edge of the top of a tuna can to slice? From my observations it takes a lot more time than using your Wustoff!
I never thought about cooking by homeless, but in prison at least everybody has a fixed place and a few basic tools at their disposal.
re: lawmann
that makes sense. i know this isn't allowed in prison, but ever since i was homeless i've always carried a nice serrated smith and wesson knife. i never realized prior to those days how handy a sturdy knife is throughout the day. we used to all also carry P-38s on our belts. i don't know if that's the army name for them or something, but they're little can openers/bottle openers. tiny, like a little bigger than a quarter.
i was never incarcerated in prison but in my wild teen years (before i was homeless), i spent about 14 months in a privately-owned sadistic lockdown facility for troubled teens. we had the local utah state prison chef cook our mass-produced meals. some weren't too bad, but most of them were unidentifiable. since i was underweight, they held me down by the neck and force fed me canned green beans, "chicken-fried steak" (having to put that in quotes should say something), and loads of protein shakes and crackers and whatnot. there were little things we did in there to try and enjoy our food, like put butter and packets of white sugar on our toast in the morning, even though it was against the rules. i also found a way to smuggle candy into my room (we had cavity and full body searches almost daily) though i still don't remember how i did it. i had a peach jolly rancher that i would suck on for two seconds a night, then i hid it again in the bottom of a stick of deoderant. it's so disgusting to think of now, but that thing lasted me a good two months. i would have sold my soul for an endless supply of chocolate, strong espresso, and french fries at the time...
I realize this reply is over two years too late, but I found a delicious prison tamales recipe you, or anyone searching for jailhouse food, must try, http://www.youtube.com/watch?v=7yufq7... and it stays true to the "real" thing with just one adaptation.
I became interested in this popular jail food after more than several young fellows I mentored through the church, former inmates, bemoaned how much they missed the great taste of prison tamales which were better than tamales on the outside. I Googled the term and came back with several recipes I made but didn't care for whatsoever, Then a co-worker brought the prison tamales made by the Ava Flava girl in the video to our office Christmas party and they were a hit!
She makes them just like her family member who was in prison made them, but instead of the industrial / food service quality beef he used she substituted store bought pouch chicken and I think that's what makes this recipe so good.
re: timsosee
One of my close friends served time in a minimum security. She said they would mash Chick o sticks and PB into a crust and make mini desserts with them. She said they would fill them with pudding cups melted candy bars, stuff like that. They made little tuna casseroles with chips, tuna, mayo, and some sort of cheese spread that came with crackers. I am not sure how they cooked them, but they did. They also made "salads" with ramen noodles soaked Italian dressing packets. They would add tuna and eat it that way. They would also make embellished soup with cup o soup type packets and various other things. She said they made Mexican casserole with Doritos, salsa, canned tuna or chicken, and cheese dip. They made noodles with spicy peanut sauce. She said they also managed to make semi-drinkable flavored coffee drinks. She described other things they made and it was insane. I though that if prisoners could manage to be that self-sufficient and resourceful outside of prison, they wouldn't "need" to commit crimes.
Russell-- I've not cooked in prison but I was on the staff of a state juvenile facility. Where I worked, non of the "wards" would be allowed to have anything in their rooms/ cells that could be used for cooking. However, several wards were allowed to be part of the cooking crew where food was cooked for the rest of the population and they produced some excellent meals for breakfast, lunch and dinner.
related topic


text:
After being followed by police, an intoxicated driver turned off his lights, drove down an embankment and ended up getting stuck in a swamp, police said.
initially spotted the driver make a left turn onto Treadwell Avenue from Riverside Avenue while in the right turn lane. The officer followed the vehicle on Treadwell as it drifted into the right shoulder and nearly struck a parked vehicle, police said.
The driver then rapidly accelerated and drove through the stop sign at the intersection of Treadwell Avenue and Kings Highway South. He then proceeded westbound onto Strathmore Lane, according to police.
The man turned the vehicle headlights off and drove off the right side of the roadway, down an embankment and into a swampy area where the car became stuck in mud, police said.
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The officer could smell alcohol on the driver's breath while speaking with him and noticed that he also had 'red, glassy eyes' and was unsteady on his feet, police said.
The driver failed a field sobriety test and was taken into custody. He submitted to a breath test with the following results: 0.185 and 0.148, according to the police report.
Westport police charged 23-year-old William Higgins, of Redding, with driving under the influence of drugs or alcohol, failure to drive right, failure to illuminate headlights and failure to stop at a stop sign.
Higgins was later released after posting a $500 cash bond. He is due in Norwalk Superior Court August 20.


text:
The man shot and killed by police in a Palm Springs parking garage was a Marine stationed at Camp Pendleton, it was reported Monday.
Though the Riverside County coroner's office had still not released the name of the man as of noon Monday, the Desert Sun is reporting that 22-year-old Cpl. Allan DeVillena II was the man killed in a parking structure in downtown Palm Springs early Saturday morning.
Second Lt. Savannah Moyer, the public affairs officer with the 1st Marine Logistics Group at Camp Pendleton, told The Desert Sun on Sunday that a Marine was involved, confirming that "a Marine was fatally wounded in an incident yesterday morning."
She said the Marine was with the 1st Marine Logistics Group. That report could not be confirmed by City News Service Monday.
The Palm Springs Police Department continued to investigate the shooting, which broke out when two officers on bicycles were conducting a routine patrol near several bars as they closed at 2 a.m. Saturday.
The department says its officers saw a fight break out in the parking structure at 275 S. Indian Canyon Drive. As they talked with the driver of a black Chrysler 300, some sort of scuffle broke out between its driver and the officers, according to Palm Spring police Sgt. Mike Kovaleff.
The following information was released in a press release:
"The preliminary investigation indicates that the officers began to investigate a disturbance involving subjects in two separate vehicles within the parking structure," Kovaleff said. "The officers dismounted from their bicycles and contacted a male suspect driving one of the vehicles. An altercation ensued between the officers and the male suspect driving the vehicle in the parking structure. An officer-involved shooting involving both officers occurred and the males suspect driving the vehicle was shot."
It was not clear of the Marine was in the car or outside it, but Kovaleff said both officers fired their weapons. Both police officers have 4- 1/2 years with the department, and were put on administrative, pending the outcome of the shooting investigation, Kovaleff said.
A man who had been with the Marine was initially taken into custody for suspicion of being drunk, but he was released after police questioned him, Kovaleff said.


text:
HUGHESVILLE — Steven W. Fessler Sr., 61, of Hughesville, died Sunday, Dec. 2, 2012, at the Williamsport Regional Medical Center.
He was born June 9, 1951, in Williamsport, a son of Lois Aldine Sheets Reeder and the late John Howard Fessler Jr. He and his wife, the former Brenda K. Kleese, celebrated 23 years of marriage on June 17, 2012.
Steve was previously employed at the former Anton Waldman's, Hughesville and currently employed at Schneider Valley Farms.
He was a former member of the Hughesville Fire Department and was currently a member of National Turkey Federation, North American Hunting Club and STAR Touring & Riding, Chapter 369, serving as the Sergeant at Arms.
Steve was an avid outdoorsman who enjoyed hunting, fishing, camping and riding his motorcycle. He was especially fond of his two black labs, Chance and Raven and loved spending time with his grandchildren.
In addition to his mother and wife, he is survived by three sons and one daughter-in-law, Steven W. Jr. and Barbara Fessler, of Milton, Daniel A. Fessler, of Dewart and Timothy H. Fessler, of Watsontown; one brother and sister-in-law, Jack L. and Karen Fessler, of Hughesville; one sister and brother-in-law, Gina L. and Carl Myers, of Benton; and three grandchildren, Mackenzie "McAdoo" Fessler, Lizabeth "Izzie" Fessler and Mason "Little Buck" Fessler.
A memorial service will be held 7 p.m. Wednesday at the McCarty-Thomas Funeral Home, 557 E. Water St., Hughesville, with the Rev. Max L. Walters Jr. officiating. Friends may call from 6 to 7 p.m. prior to the service.
Flowers are welcome, however, memorial contributions may also be made to the Hughesville Fire Department, P.O. Box 53, Hughesville, PA 17737.
Expressions of sympathy may be sent to the family at www.mccartythomas.com.


text:
For Immediate Release
Nuisance Code Enforcement Shifts to Building Development
Beginning Tuesday, Jan. 3, 2012, Springfield citizens wanting to report issues regarding tall weeds, trash or inoperable vehicles should call the City's Public Information Department at 864-1011. In the past, citizens have been able to call Public Information and the Springfield-Greene County Health Department to make these types of requests.
Starting in 2012, the primary responsibilities of nuisance code enforcement will shift from the Health Department to the City's Building Development Services Department (BDS). The move is essentially a re-alignment – the services themselves are not being changed.
The change means five city staffers will move from the Health Department to BDS. These employees' primary duties included investigating calls regarding weeds, trash, and inoperable vehicles. The change also means these five employees will be available to conduct other types of zoning and land development inspections done by BDS, such as reports of multiple unrelated people living in one residence or home business violations. The health department will continue to investigate calls regarding potential vectors of disease, including rodents and mosquitoes.
For more information, contact: Chris Straw, Director of Building Development Services, (417) 864-1059; or Kevin Gipson, Director of Health, (417) 864-1655.


text:
Making the decision to attend college is easy compared to deciding what major to study while there.
Choosing a professional field to go into after graduation can be even more difficult.
Luckily, Jacksonville State University's Office of Career Services is here to assist students make the most of their college careers.
Lola Johnston, a Career Specialist and Cooperative Education Coordinator, calls the Office of Career Services the "best-kept secret on campus."
Johnston administers career assessments—free three-step programs that evaluate a student's interests and predict what field of study they'd like to pursue during their time at JSU.
First, a student takes three assessments gauging his interests and personality type. During a second appointment, Johnston or the Director of Career Services, Rebecca Turner, interpret the student's results.
The results are printed out and bound as a 40-50 page booklet.
The third appointment is a follow-up, and Turner says that by this time, "The student has a better understanding of what he or she wants to study."
Turner says that career assessments are one of the most popular services that her office offers to students, but they aren't the only thing Career Services assists with.
"We try to help the students from the time they get into JSU through their college career and after they graduate," says Turner.
Her office posts links to information about internships, cooperative education programs and jobs to JSU's website, allowing students to search and apply for them at any time.
"We help students search for those opportunities. We don't place or appoint them to those positions, but we let them know, 'Hey, this is what's available and this is what you qualify for,'" says Turner.
Career Services' website says that an internship is "typically one-time work or service experiences related to a student's major or career goal."
It involves the student working under the supervision of professionals already in their field, and may or may not be paid.
Cooperative education programs, or co-ops, allow a student to gain on-the-job experience by alternating between going to class and working in their field.
According to Turner, students need to consider internships and co-ops at least by their third semester in college.
"The truth is, employers want people with experience, and I'm a big believer in working while you're in school."
Career Services also organizes career fairs for the fall and spring semesters. Employers are invited to JSU to set up booths and recruit students, who bring their resumes and collect business cards.
Honda Manufacturing, Walmart and Enterprise Rent-a-Car are just a few of the businesses that routinely hire JSU students with majors in Technology, Engineering and Business.
JSU's College of Education has a reputation as "a very strong program"; local school systems are "aware that we are a teacher college," says Turner.
Last spring, Career Services held its first reverse education fair, an opportunity for education majors to showcase their teaching abilities to school systems and educators in the region.
The future teachers JSU educates built booths to demonstrate their skills—one Elementary Education major decorated hers with alphabet building blocks.
A Recreational Leadership major brought his kayak and set up a tent to make his area look like the outdoors.
"We've always had an education fair in the spring," says Turner, "but the reverse education fair was new and we're going to stick with it. It was a success."
Success is the Office of Career Services' goal for JSU students, and a new mentor program that connects current students with alumni furthers that goal.
While the program has been "under-marketed" by her office, Turner hopes that new students will take advantage of the opportunity to learn from someone who has been in their situation.
"They are willing to give back," she says, "especially when it comes to guidance."
Above all, she stresses that it's important for students to get involved with her office early.
"There's nothing worse than a senior coming into your office, saying that they want to work on their resume and they have nothing to put on it except for their education and what they did in high school," she said.


text:
|By Lori MacVittie
Article Rating:
|December 4, 2012 08:00 AM EST
I could cite various studies, pundits, and research to prove that automation improves the overall success rates of continuous deployment efforts, mitigates outages caused by human error and misconfiguration, and generally makes the data center smell minty fresh, but we already know all of that. It's generally understood that there is a general need for devops, for continuous deployment and lifecycle management systems enabled by frameworks like Puppet.
What we don't often consider is that the process of "puppetizing" production (and pre-production) environments affords organizations the opportunity to re-evaluate existing network and application architecture and eliminate inefficiencies that exist there, as well. Many an architecture has been built upon legacy application network infrastructure, for example, that cannot be – easily or otherwise – puppetized and thus serves as an impediment to realizing the full benefits of operational automation.
Sure, you could automate everything but those components that can't be integrated, but that leaves open the possibility for misconfiguration, for fat-finger errors, for fragmentation of ownership that is often the source of delays in moving releases through various environments and into production. RedHat, for example, maintains 4-7 pre-production environments through which it used to take 2-6 weeks to cycle a new release. Part of that time was caused by what RedHat veteran Bret McMillan called the "Project Gauntlet of Doom", which required collaboration across an increasingly fragmented set of groups responsible for managing the manual configuration of various infrastructure components – both hardware and software.
What the fine folks at RedHat discovered when they decided to puppetize their environments to eliminate the fragmentation was a great deal of inefficiency in the existing architecture. Multiple tiers of proxies performing fairly standard application networking functions: SSL termination, header manipulation, compression, URL rewrites and redirects and, of course, load balancing. Approximately 10% of the virtual machines in the infrastructure were performing what RedHat considered "low business value" functions – primarily because business (and end-users) don't directly realize the impact of such services, only the end-result of performance, security and availability.
What they found was that they could (1) consolidate 3 layers of services, (2) puppetize their entire environment, and (3) eliminate service-ip sprawl caused by the growing demands on IP addresses required to scale out its proxy layers. In other words, the desire for process automation through DevOps led to a streamlined, more efficient delivery architecture that benefitted operations, customers, and the business.
Because BIG-IP could provide an integrated service platform upon which multiple application-layer services could be deployed, the need for multiple layers of proxies and load balancers was eliminated, reducing the number of devices through which traffic had to traverse. Performance improved, as did the consistency of operations both by providing a common, integrated platform management interface at the BIG-IP for all application network layer services as well as through Puppet for configuration and continuous deployment management.
It's a win-win that effectively eliminates the need to run the Project Gauntlet of Doom during release cycles because Puppet automates the processes and eliminates the manual collaboration previously required. The end result is faster … everything, across the board.
A presentation from PuppetConf 2012, "Managing F5 LTM with Puppet - Matthew Carpenter and Bret McMillan of Red Hat" is available in video format, including greater detail and color commentary.
Happy Automating!
Read the original blog entry...
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There are 182 billion emails sent every day, generating a lot of data about how recipients and ISPs respond. Many marketers take a more-is-better approach to stats, preferring to have the ability to slice and dice their email lists based numerous arbitrary stats. However, fundamentally what really matters is whether or not sending an email to a particular recipient will generate value. Data Scientists can design high-level insights such as engagement prediction models and content clusters that allow marketers to cut through the noise and design their campaigns around strong, predictive signals, rather than arbitrary statistics. SendGrid sends up to half a billion emails a day for customers such as Pinterest and GitHub. All this email adds up to more text than produced in the entire twitterverse. We track events like clicks, opens and deliveries to help improve deliverability for our customers – adding up to over 50 billion useful events every month. While SendGrid data covers only abo...
Jul. 20, 2014 02:00 PM EDT Reads: 2,233
SYS-CON Events announced today that the Web Host Industry Review has been named "Media Sponsor" of SYS-CON's 15th International Cloud Expo®, which will take place on November 4–6, 2014, at the Santa Clara Convention Center in Santa Clara, CA. Since 2000, The Web Host Industry Review has made a name for itself as the foremost authority of the Web hosting industry providing reliable, insightful and comprehensive news, reviews and resources to the hosting community. TheWHIR Blogs provides a community of expert industry perspectives. The Web Host Industry Review Magazine also offers a business-minded, issue-driven perspective of interest to executives and decision-makers. WHIR TV offers on demand web hosting video interviews and web hosting video features of the key persons and events of the web hosting industry. WHIR Events brings together like-minded hosting industry professionals and decision-makers in local communities. TheWHIR is an iNET Interactive property.
Jul. 20, 2014 09:15 AM EDT Reads: 1,759
SYS-CON Events announced today that O'Reilly Media has been named "Media Sponsor" of SYS-CON's 15th International Cloud Expo®, which will take place on November 4–6, 2014, at the Santa Clara Convention Center in Santa Clara, CA. O'Reilly Media spreads the knowledge of innovators through its books, online services, magazines, and conferences. Since 1978, O'Reilly Media has been a chronicler and catalyst of cutting-edge development, homing in on the technology trends that really matter and spurring their adoption by amplifying "faint signals" from the alpha geeks who are creating the future. An active participant in the technology community, the company has a long history of advocacy, meme-making, and evangelism.
Jul. 19, 2014 10:00 AM EDT Reads: 1,763
SYS-CON Events announced today that Verizon has been named "Gold Sponsor" of SYS-CON's 15th International Cloud Expo®, which will take place on November 4–6, 2014, at the Santa Clara Convention Center in Santa Clara, CA. Verizon Enterprise Solutions creates global connections that generate growth, drive business innovation and move society forward. With industry-specific solutions and a full range of global wholesale offerings provided over the company's secure mobility, cloud, strategic networking and advanced communications platforms, Verizon Enterprise Solutions helps open new opportunities around the world for innovation, investment and business transformation. Visit verizonenterprise.com to learn more.
Jul. 18, 2014 11:00 AM EDT Reads: 1,747
SYS-CON Events announced today that TMCnet has been named "Media Sponsor" of SYS-CON's 15th International Cloud Expo®, which will take place on November 4–6, 2014, at the Santa Clara Convention Center in Santa Clara, CA. Technology Marketing Corporation (TMC) is the world's leading business to business and integrated marketing media company, servicing niche markets within the communications and technology industries.
Jul. 15, 2014 04:21 PM EDT Reads: 1,226
"In my session I spoke about enterprise cloud analytics and how we can leverage analytics as a service," explained Ajay Budhraja, CTO at the Department of Justice, in this SYS-CON.tv interview at the 14th International Cloud Expo®, held June 10-12, 2014, at the Javits Center in New York City. Cloud Expo® 2014 Silicon Valley, November 4–6, at the Santa Clara Convention Center in Santa Clara, CA, will feature technical sessions from a rock star conference faculty and the leading Cloud industry players in the world.
Jul. 15, 2014 10:15 AM EDT Reads: 1,822
"We are automated capacity control software, which basically looks at all the supply and demand and running a virtual cloud environment and does a deep analysis of that and says where should things go," explained Andrew Hillier, Co-founder & CTO of CiRBA, in this SYS-CON.tv interview at the 14th International Cloud Expo®, held June 10-12, 2014, at the Javits Center in New York City. Cloud Expo® 2014 Silicon Valley, November 4–6, at the Santa Clara Convention Center in Santa Clara, CA, will feature technical sessions from a rock star conference faculty and the leading Cloud industry players in the world.
Jul. 15, 2014 09:45 AM EDT Reads: 1,985
"We are starting to see people move beyond the commodity cloud and enterprises need to start focusing on additional value added services in order to really drive their adoption," explained Jason Mondanaro, Director of Product Management at MetraTech, in this SYS-CON.tv interview at the 14th International Cloud Expo®, held June 10-12, 2014, at the Javits Center in New York City. Cloud Expo® 2014 Silicon Valley, November 4–6, at the Santa Clara Convention Center in Santa Clara, CA, will feature technical sessions from a rock star conference faculty and the leading Cloud industry players in the world.
Jul. 15, 2014 09:45 AM EDT Reads: 1,798
Almost everyone sees the potential of Internet of Things but how can businesses truly unlock that potential. The key will be in the ability to discover business insight in the midst of an ocean of Big Data generated from billions of embedded devices via Systems of Discover. Businesses will also need to ensure that they can sustain that insight by leveraging the cloud for global reach, scale and elasticity. In his session at Internet of @ThingsExpo, Mac Devine, Distinguished Engineer at IBM, will discuss bringing these three elements together via Systems of Discover.
Jul. 15, 2014 08:00 AM EDT Reads: 2,100
The Internet of Things promises to transform businesses (and lives), but navigating the business and technical path to success can be difficult to understand. In his session at 15th Internet of @ThingsExpo, Chad Jones, Vice President, Product Strategy of LogMeIn's Xively IoT Platform, will show you how to approach creating broadly successful connected customer solutions using real world business transformation studies including New England BioLabs and more.
Jul. 14, 2014 09:00 AM EDT Reads: 2,141
All too many discussions about DevOps conclude that the solution is an all-purpose player: developer and operations guru, complete with pager for round-the-clock duty. For most organizations that is not the way forward. In his session at DevOps Summit, Bernard Golden, Vice President of Strategy at ActiveState, will discuss how to achieve the agility and speed of end-to-end automation without requiring an organization stocked with Supermen and Superwomen.
Jul. 14, 2014 08:45 AM EDT Reads: 1,856


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On Twitter's IPO Day, A Look At How 5 Tech Stocks Have Fared
As eyes turned to the markets on Twitter's first day of trading, NPR wondered how some other tech stocks have performed since their IPOs. (Twitter closed at $44.90 Thursday, about 73 percent above its IPO price of $26 a share.)
Some of these stocks have soared. Others have stumbled.
5 Tech Stocks Over Time
Facebook (FB)
IPO Price: $38
Last closing price: $49.12
After its IPO in May 2012, Facebook's stock was criticized as disappointing. The day after the first day of trading, its stock fell to $34.03. Three months later, its share price sunk to half its IPO price. The stock took almost a year to climb past its offer price.
LinkedIn (LNKD)
IPO Price: $45
Last closing price: $220.78
Shares of LinkedIn rose as much as 171 percent on its first day of trading in May 2011. The stock has continued to climb, rising from about $112 at the beginning of 2013 to nearly $250 a share in late October.
Zynga (ZNGA)
IPO Price: $10
Last closing price: $3.71
The online games company saw its stock rise to a high of $14.69 in March 2012 but then it hit single digits the following month, sinking to a low of $2.10 nearly a year after its December 2011 opening day.
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Pamplona(Spain)-Rome Bike trip Somewone joins ? ;)
--> SaintJean Pied de Port 85km SaintJean Pied de Port --> Pau 109km Pau --> Auch 104km Auch --> Toulouse 77 ...
Visiting Jennifer and Mourad in Pau! We had nice walks, saw the castle of Henri 4th and ate specialties from the region. Thank you guys for two very relaxing days! Its good to be out of Bordeaux for a while! ...
Posted in European adventures by mcgoubi
koln to lescar (for pau)
and was in hosp. in pau (france). p called the hosp and found out it was a very serious situation and we decided ...
Posted in our motorhome adventure by spiderface
Two days in Pau
Posted in European adventures by mcgoubi
Qu'est-ce qui est plus important à vos yeux?Prix Popularité


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Serious Eats - seriouseats.com
Are Some Naples Pizzerias Using Wood from Coffins to Bake Pizzas?
Wow. From an AFP report on France24.com:
Investigators in Naples are setting their sights on the thousands of small, lower-end pizza shops and bakeries that dot the city on suspicion that patrons may "use wood from caskets to keep ovens burning." Naples' graveyard has long been hunting ground for thieves: Last year, 5,000 flower pots were stolen from the cemetery.
Somehow, I don't think this is VPN-approved. [Hat tip: Carey Jones, Pizzablogger]
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July 30, 2014
Stay up-to-date with KAKE News:
KANSAS CITY, Mo. (AP) -- The Kansas City Chiefs have parted ways
with defensive end Eric Hicks and defensive tackle Ryan Sims.
The Chiefs released Hicks today, three days after taking Tennessee defensive lineman Claude "Turk" McBride in the second round of the NFL draft.
hicks played in 128 games in nine seasons for the Chiefs, making
104 starts, after being signed in 1998 as an undrafted free agent
out of Maryland. He became a full-time starter in 1999, but has
seen his role diminish with the emergence of Jared Allen and Tamba
A couple of hours after Hicks was officially let go, Kansas City
parted ways with Sims, who has been a disappointment since the
Chiefs picked him in the first round of the 2002 draft.
Kansas traded the often-injured Sims to Tampa Bay for a future draft pick.


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Shelbyville First United Methodist Church invites all children to get cookin' at Shake It Up Cafe: Where Kids Carry Out God's Recipe Vacation Bibile School.
Explore and experience recipes for living out God's Word. The fun begins Monday, July 11 and ends Friday, July 15, from 6 to 8 p.m. at the church, 205 W. Main, Shelbyville.
Each recipe at our cafe includes heaping helpings of Bible fun and special servings of creative crafts, hands-on mission work, food science, and great music.
To be a part of all the excitement at Shake It Up Cafe: Where Kids Carry Out God's Recipe, call the church at 774-4131, or visit on facebook at Shelbyville First United Methodist Church.


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January 2014
TIMCON General Meeting held in
Manchester was agreat success, with presentations
from Napier University on the Timber Drying study,
and Nick Moore on the Wood Packaging Study. It
was one of our best attended meetings. It is apparent
from listening to members...
FSC Chain of Custody
Unit Pallets Limited are pleased to announce that they have gained accreditation to the FSC Chain of Custody.
Unit Pallets Limited was established in 1968 and operates from a ten acre site in Golborne, Warrington, and a new site at Grangemouth opened in June 2009 solely for inspecting and repairing pallets. The Company has a policy of investing in high quality machinery, drying kilns and timber stock so as to provide a professional and efficient service to its customers.
Timber pallets are a vital component in the handling, storage and distribution system. Timber in pallet manufacture is an ideal raw material because it is reusable, repairable, recyclable and very cost-effective. All softwood used in pallet manufacture is sourced from properly managed sustained sources.
Nationwide delivery is offered through the Company's own contracted fleet and through an established network of reputable hauliers, who provide economical and reliable delivery.
Unit Pallets Limited is one of the world's leading manufacturers of high quality timber pallets.
Newly manufactured pallets capacity of 2.5 million pallets per annum.
Inspecting/Repairing 5 million pallets per annum at Golborne and Grangemouth.
Unit Pallets Limited operates a Total Pallet Management facility (TPM) on behalf of CHEP for the Tesco Distribution Centre at Livingston.
Substantial heat treatment and kiln drying of new and repaired pallets.
Comprehensive delivery service.
Automated machinery to the highest standards, accredited it ISO 9001 and UIC 435-2.
Unit Pallets Limited supplies major customers and pallet pools who require a first class product with minimum life cycle costs, and comprehensive service including heat treatment and kiln drying of pallets.
The manufacture of pallets at Unit Pallets Limited is a highly automated process using modern production lines. The Company has a number of automated pallet assembly lines for 4-way block pallets. The most recent installation is a second CAPE line which includes block cutting, composition block destacking, inline chamfering, branding, spraying, and block drying.
Quality Control
Quality control is closely monitored throughout all stages of production, subject to strict procedures, in accordance with ISO 9001. The Company is licensed to manufacture the official "Euro-Pool" exchange pallet. There are extensive pallet testing facilities to guarantee the performance of particular pallet specifications.


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Mar 01 2004
Mentoring Tenure-Track Librarians
by Karen Evans
So, you have been asked to mentor a new librarian? Congratulations! Being asked to serve as a mentor is an indication that your administration and/or peers believe you have the skills and ability to assist a new employee settle into his or her position.
Don't simply look at mentoring as one more job duty. Mentoring gives you a chance to rejuvenate as a librarian. The majority of new employees arrive with enthusiasm for their new position. Do not destroy their excitement! Instead, use their eagerness to reconnect with the discipline. Remember how excited you were when you were offered your first library position? When your first article or book review was published? If you are feeling jaded about being a librarian, let mentoring draw you back into the excitement of the profession.
Establish Expectations
Discuss your duties and goals as a mentor with your mentee (the newly hired librarian). Are you a hands-on mentor who will check in every day or once a week? Will you be more laid-back, and just be available to answer questions or offer encouragement? Encourage the mentee to ask questions or request clarification on duties or committees. Some mentors and mentees set up weekly appointments for the first few months to discuss any issues or questions that have come up. Remember, your job is to help the new employee feel comfortable in his or her position.
The first few weeks may be a confusing time for a new employee; trying to learn a new library layout, meet new faculty and staff, and settle into the duties of a new position. Make it easier for your mentee. Take the person on a tour of the library, pointing out the staff lounge or the quiet places to conduct research. Introduce them to faculty and staff, always including their position with their name.
Take the mentee out for coffee or perhaps lunch - try to get away from the library. Your mentee may be more comfortable asking questions without the chance of anyone overhearing. Encourage questions about the library, campus or position. Be wary about personal questions concerning faculty or staff.
Tackle Tenure
Being a newly employed librarian and on the tenure-track can be overwhelming for some librarians. Give the new librarian a couple of weeks to settle into the position and the library. Then, re- introduce the idea of tenure-track and the responsibilities of tenure. One of the most important details of staying on the tenure track is reminding the new librarian to keep a copy of everything, whether electronically or on paper. Book reviews, thank-you letters, recommendations…anything that the librarian wants to include in a final tenure review should be kept. Some librarians file copies under various headings (Reviews, Thanks, etc.), while others simply place copies in a box awaiting final review. It is much easier to locate copies in a box or file, than trying to remember a publishing company from six years ago.
In discussing the tenure-track process with your mentee, you should cover the basic tenets of tenure: publishing, professional organizations and campus involvement. Some universities use Professional Development, Scholarly and Service. The basic premise for all these areas is involvement and production.
If the mentee is new to professional publishing, suggest that they start small. Introduce the idea of reviewing for library sources. Library Journal, Choice, and ARBA are a few of the publications available. Suggest that the mentee contact relevant publications (many have reviewer information on the web) to determine if they are accepting applications for reviewers. Reviewing is a great way to introduce the process of publishing on a deadline. Offer to co-write an article with your mentee, or introduce them to another librarian with similar research interests and suggest they think about co- writing an article. Advise your mentee to keep a list of possible article topics they are interested in pursuing.
Professional organizations are an important area for the tenure- track librarian. Again, it may be best to advise the new librarian to start small. Encourage him or her to join the state library association. Many state organizations have local units, which are always interested in new members. Joining will give the new librarian a chance to become involved with a professional organization and to meet and network with other librarians in the state. Often the local and state organizations have an annual conference where the librarian could present or preside over a presentation. Remind mentees it is fine to start small - as long as they progress along with their tenure process.
National organizations are another option. Holding office or chairing a committee on national level should be an ultimate goal for a tenure-track librarian. Again, suggest that your mentee start small by volunteering for a national committee. Often, it takes more than one volunteer form to be accepted for a committee. If not chosen the first time, they can apply again the next year. Another option is to volunteer to write articles for a committee newsletter or conduct research for a committee.
Presentations are another aspect of the tenure-track process to discuss with a mentee. Presentations can be made on campus, or at local, state, and national professional conferences. It is, again, often better for newer librarians to start at the local level. The conferences are smaller, which may be more comfortable for a librarian presenting for the first time. If the mentee is uncomfortable with speaking before groups, poster sessions are another option for a first-time presentation. The important aspect is for the mentee to become involved and active within these organizations.
Although professional library organizations are an important aspect of tenure, the new librarian also should become involved with library and campus committees. Volunteering is also an excellent way to network with other librarians and campus faculty. Advise your mentee to be sure and keep a list of committees and dates for final tenure review. As a mentor, you should assist your mentee in deciding how involved to be with professional and campus organizations. This is an important decision for the mentee to make. Becoming too involved and overextended with organization work may leave the mentee without enough time to make deadlines. This reflects poorly on the mentee, and is often a difficult reputation to overcome.
There are many ways to be a good mentor to a new employee. The guidelines discussed here should assist you in deciding how to mentor in your library.
Karen Evans is an Instruction Librarian at Indiana State University.


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Tagged: Diplowatch
Diplowatch 2013 #4: Diplo Thinks Beyoncé Scrapped The Song He Made Her
Update 7/12/2013: Diplo can't speak to what's happening with Beyoncé's entire album, but knows that she scrapped one song that he and she recorded. "One song was scrapped and that's the one I worked on," … read more »
Diplowatch 2013 #3: Diplo Signs Publishing Deal with Dr. Luke
Diplo, budding movie executive, has signed a joint publishing deal with Dr. Luke, the guy behind mega-hits from Kelly Clarkson, Katy Perry, Miley Cyrus and Ke$ha. The two, who've flirted via retweet for the past … read more »
Diplowatch 2013 #2: Diplo Sold a Movie About Diplo
Just two days after our last mega-Diplowatch, the hair-swirl-embracer and Vine newbie has breaking news'd himself. Today, Diplo sold a movie based loosely around himself to 20th Century Fox. Deadline reports the studio has acquired … read more »
Diplowatch 2013 #1: Diplo Demands More Diplowatch
Diplowatch is a semi-regular, nearly three-years-running feature about the comings and goings of the model, author and manatee lover, Diplo. Even Diplo reads it. Yesterday, he wrote on Twitter, "@thefader im waiting for a new … read more »
Diplowatch 2012 #6: Diplo is Finally on Instagram
Justin Bieber collaborator, map collector and Blackberry spokesman Diplo has joined Instagram."I kind of wanna be Instagrammy," Diplo conceded before beginning to use the app, talking on Jason "Them Jeans" Stewart's Tall Tales podcast, adding, … read more »
Diplowatch 2012 #5: Diplo is Touring Canada with Skrillex and Grimes on a Train
Diplo will tour Canada in July, supporting headliner Skrillex on his Full Flex Express tour. Grimes, KOAN Sound, Pretty Lights and TokiMonsta will also join the land-bound rave cruise, traveling together on a private train … read more »
Diplowatch 2012 #4: Diplo and Friends to Host Weekly BBC Radio Show
Label head and Justin Bieber supporter, Diplo, will premiere a new radio show this Saturday on BBC Radio 1 and 1Xtra. "Diplo and Friends," featuring new Diplo mixes, Mad Decent and "big name" guests, will … read more »
Diplowatch 2012 #3: Diplo to Headline "Ridiculous" AXE-Sponsored College Tour
Turtleneck model and budding author Diplo is teaming up with AXE, the purveyors of lacrosse-scented mens' fragrances and grooming products, for a headlining tour of college campuses across the US. Reflecting the mindset of AXE's … read more »
Diplowatch 2012 #1: Diplo is Writing a Book
Diplo, Blackberry anthropologist and Vanity Fair culture columnist, has composed his first printed tome, a hefty book entitled 128 Beats Per Minute: Diplo's Visual Guide to Music, Culture, and Everything in Between. The manual, driven … read more »
Diplowatch 2011 #14: New Major Lazer
In an interview with GQ's Sean Fennessy, published on their website earlier this month, Diplo said, "I feel like I'm a snowball." He's working with Radiohead, Beyonce, No Doubt and Shakira, going to anger management … read more »


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Chanel Haute Couture: In the Forest of Karl's Imagination
'Why the garden?' I asked backstage after the show. The set, resplendent with great Holm Oaks and Scots Pines that almost reached the glass roof of the Grand Palais, was magical in its simplicity with its wooden boardwalk and sand on the ground. 'It's not a garden,' snapped back Karl, 'It's a forest.' The idea came from one of his dreams – as so many of his ideas for collections do – 'some German, neo-classic things in a romantic forest,' he sort of clarified.
But then he said he wanted to forget about dreams – 'There's a down-to-earth part to every collection; you have to do the job. Dressmaking is a job! Of course it is something that we can dream about, but people have to make these clothes too, huh?' He went on to say that one of the printed, embroidered dresses that we had just seen in the show took 2000 hours to make. 'I don't know how they do it,' he exclaimed of the Chanel workforce in the atelier, 'How they have the patience! How they can survive!'
It is an extraordinary thing to witness a Chanel couture show. Over 60 models parade before you in clothes that, this season, started out apparently simple – a natty new twist on Chanel's little skirt suits and dresses in winter white with drop shoulder necklines, scooped away to reveal modern-medieval armour beneath in the form of high-necked silver or gold pieces, matching fingerless gauntlets à la Karl and thigh-high boots with open-toes – not the most practical footwear for that sandy floor, but still the quintessence of money-no-object couture.
Lagerfeld then moved into this week's chief trend – seen everywhere from Dior to Giambattista Valli – with floral arrangements scattered liberally in sequin formations, as delicate blooms bursting over weightless ball dresses, creeping up floor-length gowns – embroidered, printed, feathered, crystalled – and finally reaching the crescendo of two pure white twin brides in their artfully 'tattered' and frayed to within an inch of their lives dresses – modern, yes, but full of heritage, romance and pure unbridled femininity – the big watch word this couture season.
Asked why he used two brides for this collection, Lagerfeld cackled: 'The child told the story!' referring to the young boy, also dressed in white, who appeared with his 'mothers'.
And will the Chanel clients be happy to wear these clothes? You bet. 'Of course, they are easy to wear; so light. Weightless,' he said, 'I hate clothes that are stiff or heavy, I'm very much against that; heavy couture is for the stage. There are many, I don't name names, who use workers who make costumes and I can tell you, it shows.
'Chanel is on a different level? 'It's a real couture house with 200 workers. And when people like Pierre Berge (Yves Saint Laurent's business partner) said that couture was dead? Err, I'm sorry to tell him that it survives very well, thank you, with a new clientele who buy!' Lagerfeld took an unexpected pause for breath. 'In the past, rich women bought five dresses. These new women, in five minutes, they buy 30!'
Vive La Couture. Long live Chanel Couture. Long live Karl.


text:
Plymouth News
Local news for Plymouth, PA continually updated from thousands of sources on the web.
1 hr ago | The Citizens' Voice
Philly man pleads guilty to drug charges
A Philadelphia man found in possession of thousands of dollars of heroin after speeding through a work zone pleaded guilty Thursday to trafficking heroin and illegally possessing a firearm.
Popular Stories
2 Plymouth residents accused of drug trafficking
Plymouth Borough police arrested Melissa Titus, 30, and Troy Eley, 48, both of 65 E. Main St., after officers said they sold heroin to a police informant.
Regional briefs, July 22, 2014
Edward Phillip Saroscek, 24, of Plymouth, was located in South Abington Twp. on Monday, one day after he left the hospital that straddles Newton and South Abington townships, state police at Dunmore said.
Mr. and Mrs. William H. Mooney Jr. of Plymouth celebrated their 60th wedding anniversary July 17, 2014.
Book will tell who Mary Jo Kopechne really was
If you want to know more about Mary Jo Kopechne and the book "Our Mary Jo," email email@example.com or firstname.lastname@example.com.
Photo: Warren Ruda, License: N/A, Created: 2001:05:18 22:11:03
Mother Nature's storms are striking harder and more often, prompting the federal government to increase its projection of the 100-year storm - and potentially create zones in three Luzerne County communities with mandatory flood insurance requirements.
Plymouth man accused of breaking into ex's home
Kingston police arrested Cory Bonczewski, 26, of 91 Downing St., Plymouth, for allegedly breaking into the home on Sharpe Street on Tuesday.
Suspended attorney withdraws guilty plea
On the day he was to be sentenced, suspended attorney Anthony J. Moses on Friday withdrew his guilty plea on charges connected to a hit-and-run, impaired driving crash in Plymouth last year.
St. Elizabeth Ann Seton festival seeks volunteers
There are many ways to help. Volunteers are welcome to help make piggies from 8:30 a.m. to 1 p.m. Monday and Tuesday.
Watch the fireworks from high above the valley
"You have to love a nation that celebrates its independence every July 4, not with a parade of guns, tanks, and soldiers who file by the White House in a show of strength and muscle, but with family picnics where kids throw Frisbees, the potato salad gets iffy, and the flies die from happiness.
LCCC Ems program receives accreditation
First row, from left, are Lisa Babbish, West Nanticoke, assistant, EMS program, LCCC; Marilyn Teberio, Kingston, secretary, EMS program, LCCC; Mark Ercolani, Laflin, director, EMS program, LCCC; Dr. Deborah Vilegi, Mountain Top, dean, nursing and health sciences, LCCC, and Darlene Murawski, Exeter, paramedic program clinical coordinator, LCCC.
Public's help needed to identify 3 theft suspects in Plymouth
COURTESY OF PLYMOUTH BOROUGH POLICE Store surveillance photos from the Plymouth Hometown Market at 500 W. Main St. show the three individuals accused of stealing seafood and meat products.
Plymouth man accusedof assaulting officers
Plymouth Borough police arrested James Smith, 24, of 137 Center Ave. after they say he wanted to cut his hand off and told officers he was going to get a weapon from his apartment.
Plymouth News, Events & Info
Updated: Fri Jul 25, 2014 01:39 am
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