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by Swami Krishnananda
Māyā dhīna ścidābhāsaḥ śrutau māyī maheśvaraḥ, antaryāmi ca sarvajño jaga dyoniḥ sa eva hi (157). Ishvara is the origin of the universe; He is the source of all things. He works through His maya shakti and He is glorified in the scriptures as Maheshvara, the Lord of all beings. He is called Antaryami, the Indweller of all, Knower of everything. Such is Ishvara, as glorified in the Upanishads and all the scriptures.
Sauṣupta mānanda mayaṁ prakra myaivaṁ śrutir jagau, eṣa sarveśvara iti so'yaṁ vedokta īśvaraḥ (158). In the Mandukya Upanishad, the glory of this Great Being is sung in such words as: Eṣa sarveśvara, eṣa sarvajñah, eṣo'ntāryami, eṣa (Mundakya 6). Such are the words of the Mandukya Upanishad. The bliss of the sleep experience is a fraction, as it were, of the bliss of God. There is a tremendous difference between the cosmical causal condition of Ishvara and the individual causal condition of avidya experienced by everyone in the state of deep sleep.
While maya is the medium through which Ishvara manifests Himself as the omniscient and omnipotent ruler, jiva, under the subjection of the rajasic and tamasic qualities predominant in avidya, is subject to avidya. In that state of deep sleep, which is the causal condition of individuality, we know nothing, whereas Ishvara, through maya, which is the causal condition of the universe, knows everything. There is a topsy-turvy experience in the state of jiva, notwithstanding the fact it was in a causal condition; and Ishvara is also in a state of causal condition. The difference is that Ishvara's causal condition is determined by sattva guna – the pure sattva transparency quality or property of prakriti – whereas in the case of the jiva, the individual, it rajas and tamas are the medium. This is the difference between Ishvara and jiva. Ishvara knows everything; jiva knows nothing.
Sarvajñatvādike tasya naiva viprati padyatām, śrautār thasyā vitarkyatvāt māyāyāṁ sarva saṁbhavāt (159). Scripture is the authority for the assuming of the existence of a Great Being like Ishvara. Physically with the eyes, we cannot see such a Being. Even intellectually, it is difficult to ascertain the real character of Ishvara because the intellect, being a medium of individual perception accustomed to reports received through the sense organs, is not competent enough to fathom the depths of that which is super-individual, Universal. The individual intellect cannot think of Universality. Whenever we try to think of the Universal, it looks like an abstract something, whereas the objects of the world look very concrete. But the reverse is the case, in fact. The Universal is the real concrete existence which manifests itself – or rather appears as – the visible objects of the world.
Ayaṁ yat sṛjate viśvaṁ tadanya thayituṁ pumān, na ko'pi śaktas tenāyaṁ sarveśvara itīritaḥ (160). Why is He called sarveshvara? Why is God called omnipotent? Because what He has created, He has created forever, and nobody can change it. We cannot change even a little leaf in a tree; it has to be there in the manner it has been created by God. Even a hair on our body cannot be changed. Our every wink is counted by the Great Being. Whatever He has willed, He has willed forever, and nobody can amend it and change the constitution of God.
In the Ishavasya Upanishad there is a famous statement in this regard. Yāthātathyato'rthān vyadadhāc chāśvatībhyas samābhyah (Isa 8). When God willed this universe, He has willed it in such perfection, going to such extreme details, that for eternity there is no necessity to change the law that He has established. All the future occurrences and events and possibilities are already known to Him prior to the act of creation, so something else cannot suddenly take place tomorrow. The determining will of Ishvara is so powerful that until the end of creation no amendment of its constitution is essential and nobody can interfere in these laws. Therefore, He is called all-knowing and also all-powerful – sarveśvara itīritaḥ.
Aśeṣa prāṇi buddhīnāṁ vāsanā statrā saṁsthītāḥ, tābhiḥ kroḍi krtaṁ sarvaṁ tena sarvajña īritaḥ (161). All knowing He is. Every bit of process that is taking place in the universe is a content of His immediate awareness. The littlest events, the most insignificant occurrences in the world are known to Him directly in immediate perception. The knowledge of Ishvara, or the wisdom of God, is not attained by successive inferences or arguments. It is a process of immediate apprehension. Identity-consciousness is the nature of this perception of Ishvara.
The evolution of the cosmos and the events in history are immediate contents of Ishvara's consciousness. All the impressions of the intellects of people – aśeṣa prāṇi buddhīnāṁ vāsanā – all the impressions, or the vasanas as they are called, the vague potentials of future action in the individuals, deposited in their intellect and in their causal body, are all included in the body of Ishvara. Everybody's intellect is clubbed together into an integrated whole in the supreme intellect of Ishvara Himself. And all the individuals are strung on His body, as the cells of the body are strung in the personality of individuals. As various minute particles of self constitute the body and they cannot stand outside the body of an individual, so nothing in this world can stand outside Him. He is the Saririn, or the Universally-embodied. And everything else is the sarira, or the body of Ishvara.
Therefore, on account of His being an inclusive factor of all the events taking place even in the brains and the intellects of people, there is nothing that He does not know. Not only does He know what we are thinking, He also knows what we are going to think tomorrow. Even the future is known to Him in immediate presence. All the future for us is an immediate presence for Him. There is no future or past for God; it is an eternal present. That is the difference between ordinary individuals, jivas, and Ishvara, the all-knowing Being.
Vāsanānāṁ parokṣatvāt sarvajñatvaṁ na hī kṣyate, sarva buddhiṣu tad dṛṣṭvā vāsanā svanu mīyatām (162). We may be under the impression that the impressions created by the actions of jivas and deposited in their intellects have their potency for future action only, and that presently their futurity cannot be known. That may be the case with people like us. We cannot know what are the impressions imbedded in our own intellects, and perhaps many of us cannot know what we are going to think tomorrow. Suddenly thoughts will arise on account of occurrences of events in the world, and so on. But not so is the case of Ishvara.
There is no futurity and there is no potentiality; it is an actuality for everything. For Ishvara, everything is an actuality, and nothing is latent or potential in His case. For us it may be a potential for future action; for Him it is a direct experience of what is taking place just now, because what is going to take place even millions of years afterwards is an act of knowledge to Him just now. For Him, millions of years afterwards are like just now. The future also becomes the present in the case of Ishvara. That is why He is called All-knower.
Vijñāna maya mukhyeṣu kośeṣva nyatra caiva hi, antasti ṣṭhan yamayati tenān taryā mitāṁ vrajet (163). In the Brihadaranyaka Upanishad there is a marvellous description of Antaryami, or the indwelling spirit. We can read it by heart, as a mantra japa – so purifying, so ennobling and touching is the description of God's immanency in this great section of the Brihadaranyaka Upanishad called Antaryami Brahmana.
Within everything is God – not only within the objects of the world, but within even the sheaths of the body. Within the physical body, vital body, mental body, intellectual body, causal body, within our mind, within our intellect, within our ego, He is present as an immanent controller. He regulates the operation of even the intellects of people. And we cannot think in any manner which is opposed to or contrary to the Will that He has exercised at the beginning of creation. Therefore, He is called the immanent principle, not only controlling the world from outside as the creator, but also restraining us from inside even in the act of our thinking and reasoning. Nothing outside Him can be; and nobody can interfere with His action and His will.
Buddhau tiṣṭha nnāntaro'syā dhiyā nīkṣyaśca dhī vapuḥ, dhiya mantar yamayatīti evaṁ vedena ghoṣitam (164). Vedahere represents the Upanishad, the Brihadaranyaka Upanishad particularly. Inside the buddhi, or the intellect, God is sitting as the intelligence in the intellect. The intellect is different from the intelligence that is inside it. Intellect is the sheath or the body of psychic function through which intelligence is manifest. That intelligence belongs to Ishvara Himself, God Himself. It manifests itself through the peculiar structure of human individuality, which is the intellect, and within the intellect He seats Himself. Seated inside the intellect of all beings, He controls their movements. But the intellect cannot know Him. The intellect can function only in the light of the reflection of that intelligence through it, but it cannot go back to its cause.
We are intelligent, but we cannot know why we are intelligent. Intelligence is a principle that is prior to the act of intelligent understanding. As the effect cannot know the cause, we as individuals working only through the intellect cannot know from where we get the intelligence because we cannot see our own backs. Ishvara is seated in the intellect and the reason of all people, unknown to the intellect and reason. The reason also must be reasonable. Why should it be reasonable?
We say, "This does not stand to reason." But why should anything stand to reason? That also must have a reason behind it. Why should rationality be respected? Because there is reason behind the respect that we have to give to rationality. What is the reason? What is the reason behind the goodness of reason and the applicability of reason? That is beyond us, because the impelling force which compels us to accept reason is something beyond reason itself. That is the Universal consciousness operating, into which we cannot probe properly for the same reason that the effect cannot know the cause. He is the reason behind the rationality of things.
Tantuḥ paṭe sthito yadvad upādāna tayā tathā, sarvo pādāna rūpatvāt sarvatrā yama vasthitaḥ (165). Ishvara is also the material cause of creation. His very substance is the substance of this world. As threads are the very substance of the cloth, Ishvara's existence is the very substance of everything in creation. He is the material of the very manifestation of this world, as threads are the material of this cloth. As threads are immanent in the cloth – they pervade the whole cloth and the cloth is not outside the threads, the thread itself is the cloth – so is the case with Ishvara. He permeates the world. He does not stand outside the world. He is the material cause of the world. Verily, He Himself is the world.


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There's still lots of snow at Crystal, with spring skiing and snowboarding on weekends this year from April 27 - June 16, 2013 (including Memorial Day Monday).
We love spring… Learn More
8:30am-9:30pm PT
or reserve online 24/7
Spring here starts in April and lasts through June, and it is a season of contrasts. In fact, it's not unusual for us to go hiking, biking, skiing and snowshoeing all in one week! The lower elevation trails around Alta Crystal Resort have already largely melted out (with great waterfall hikes). But the upper elevations still have lots of snow, and Crystal will be open spring weekends for skiing and scenic Mt. Rainier Gondola rides. The road through Mt. Rainier National Park is also expected to open in early May. Read below to learn more.
There's still lots of snow at Crystal, with spring skiing and snowboarding on weekends this year from April 27 - June 16, 2013 (including Memorial Day Monday).
We love spring… Learn More
Take a scenic Mt. Rainier Gondola ride to 6872'. Awesome views and dining at the Summit House, Washington's highest restaurant.
Weekends through June 16, and then daily starting June 29,… Learn More
Water, water everywhere! As the snow melts, the waterfalls start. And a waterfall hike is a great way to celebrate spring.
Snoquera Falls. Skookum Falls. Goat Falls. Deep Creek Falls. … Learn More
This whole area is a hiker's delight. In fact, we could probably give you a different trail to hike every day of the year! Visit our blog for more detailed… Learn More
Grab a mountain bike and explore. We have rental bikes here, or feel free to bring your own. Many "Best of Washington" trails are right in this area, and and… Learn More
Cayuse Pass from "our" side of the mountain is scheduled to open in early May, and we love exploring the Park before the summer crowds arrive. The amazing part is… Learn More
The snowshoeing is fabulous up here in the spring. It's the time of year we pull out our snowshoes and start exploring everywhere!
As of right now (April 2013),… Learn More
Ride a horse to majestic vistas with a real cowboy. Crystal Mountain Outfitters offers guided trail rides daily during the summer. They're already taking reservations for Summer 2013 rides, and… Learn More

subset: commoncrawl


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Adolescent Girls
Everywhere in the world, girls face discrimination and exploitation simply because they are young and female. Many girls do not enjoy basic human rights: to be free from violence, to education, to inherit land, to decide when and whether to marry. We invest in girls because they deserve better. When girls are empowered they transform structures of poverty and inequity, and positively impact both their own lives and entire communities.
Our Strategic Approach
NoVo believes that when girls reach their full potential, the balance of power within society is shifted, creating conditions whereby equality and partnership can flourish. We call this The Girl Effect. We listen to girls so we can understand their most critical needs and aspirations, and we make direct investments in girls. We build girls' capacity to reach their full potential, and work to shift cultural and social norms so that communities and nations positively value girls.
Leveraging Momentum in the Movement to End Violence Against Girls and Women
When girls are empowered, they can transform communities and the world. But for too many girls, domestic and sexual violence…
of girls in developing countries become mothers before age 18.
United Nations
Population Fund


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2005 Nissan Almera Repair Question
Topics covered: Sensor.
Mileage: 150,000 miles.
Mileage: 150,000 miles.
Asked on November 2, 2012
Nissan Almera Sensor Problem
I have a 2005 nissan almera automatic 1.6 that is very heavy on petrol . 6kms to 1 litre , We suspect air flow sensor as the co2 was once 5 and after cleaning it went to 0.9 , any other answers to get consumption right
Replied on November 2, 2012
Is the Malfunction Indicator Light showing?
Have you monitored the live datastream to see what is not working within specs?


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5+1 Ways of promoting your Blog/Site/Brand name in your college
By AshfameJanuary 18th, 2008
Filed in Blogging, How To / Tutorials, Tech Humour, Tips n Tricks
Being an engineering student, several ideas come into my mind, all at the same time. This post is the real scenario that you can see in my college campus. Coming straight to the article, I give you 5+1 Ways of promoting your Blog / Site / Brand name in your college. [Dial Up Users Warning]


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2000w Inverter – Factors to Consider Choosing a 2000w inverter is not rocket science. However, you must know the factors that you need to consider so you can get the inverter that fits your needs. You should be clear about the following before you purchase a unit: intended use, battery size, connections and safety features. [...]
2000w Inverter Reviews
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Feb 082012


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Someone immersed in a crash diet to make a smashing impression at a class reunion may get the desired effect.
But are those former schoolmates seeing the real person? Who was that person three months ago? Who will that person be three months into the future? Three years from now? Or is the image in front of the reunion-goers merely an ideal, grand but temporary and unsustainable?
What if every day was Super Bowl Sunday for Indianapolis and the Hoosier state? What if "street teams" of local people always greeted visitors with tips on how to find parking, hotels, restaurants and fun stuff to do? What if we routinely worked four years ahead, committing significant amounts of public and private resources to improve bridges, sidewalks, roads and parks, and reviving blighted neighborhoods?
An estimated 110 million television viewers around the world will watch the Super Bowl XLVI festivities on Feb. 5. Another 150,000 will come to Indianapolis for the weekend, where the downtown "Super Bowl Village" along Georgia Street treats pedestrians with massive TV screens and live music, for free. Of that group, 63,000 will actually sit inside Lucas Oil Stadium at game time to see the NFL's finest square off for football's greatest prize — the Lombardi Trophy and the label "world champions."
The Indianapolis and Indiana the outside world sees will be impressive.
The capital city has been working toward this moment since 2008, and it shows. Eateries and clubs are primed for action. No burned-out letters on the neon lights. Give Indy credit — it bid to host pro sports' most hyped event, landed that opportunity, absorbed the extensive costs of preparation ($187 million to upgrade infrastructure, and $4 million for added police security, for example), and then worked steadily, as Hoosiers do, to deliver on that promise. To paraphrase Pvt. Russell Ziskey in the movie "Stripes," Indy's in good shape, walking tall, looking good.
Some of the improvements will benefit Indianapolis for years, even decades. Ideally, the commitment and sense of urgency to implement those changes for this one-time event will last for years and decades, too. If so, Hoosiers will prove that it doesn't take a Super Bowl to bring out our best and that Indiana is a good place to be, as a guest or a citizen.
Many outsiders still need convincing.
"The rest of the country seems to have a pretty low expectation for Indiana as a whole, and Indianapolis in particular, going back to — and I hate to have to say it — the old Nap-Town days," said Kimberly Donahue, who teaches marketing and management at the Indiana University Kelley School of Business in Indianapolis. (The moniker suggested Indy was a great place to take a nap. Others derisively called it "India-no-place.")
The reputation began to change in the 1980s and '90s, with the construction of the Hoosier Dome, the relocation of the Colts to Indianapolis, and the town's evolution into a stage for high-profile sporting events such as the Pan-Am Games, NCAA basketball and track championships, and Big Ten Conference hoops tourneys. A walkable downtown atmosphere developed around the Dome (and then its successor, Lucas Oil Stadium), Conseco (now Bankers Life) Fieldhouse (home of the Indiana Pacers), Victory Field (the Indianapolis Indians' ballpark), and the now-expanded Convention Center.
The AFC champion team (either New England or Baltimore) will stay on the IUPUI campus, and "could walk to Lucas Oil Stadium, if they wanted to," Donahue said.
Donahue, a former Chicago and Ohio resident, has lived in Indianapolis for 20 years and appreciates its amenities. "I honestly believe, if there is any day I want to do something, I can find something fun to do," she said, "and I'm never lacking for options."
That easy-access downtown distinguishes Indy from most of the previous Super Bowl cities. It is the real Indianapolis, and has been for years.
Donahue recalled a piece written by a Los Angeles Times travel correspondent, who was sent last year — much to his displeasure — to check out the host city for Super Bowl XLVI. "And when he got here, he just fell in love with the city," she said. "And the only bad thing he could say was, Hoosiers aren't good at giving directions." (The "street team," with its 8,300 volunteers to personally welcome newcomers in the 10 days leading up to the game, should ease that complaint.)
Of course, that crew is not permanent. The tents filled with music and food will pull up stakes, too.
But the $12-million revitalization of the Georgia Street corridor — the heart of "Super Bowl Village" — won't disappear.
"These are going to be noticeable changes," said Kyle Anderson, an economist at the Kelley School.
Downtown Indy may have to grow as a residential destination to take full advantage of the upgrades. As of now, only 22,000 people live in that central district, according to Anderson's calculations. Unless that population grows, some of the restaurants and nightspots that have opened downtown since the Super Bowl site selection in 2008 may not survive long after Feb. 5. The relatively low concentration of downtown residents "makes it hard to sustain a huge number of restaurants," Anderson said.
"I think, over the next six months to a year, you're going to see some restaurants shut down," he added.
One enduring effect of the Super Bowl will be an enhanced self-esteem for Hoosiers. The incoming fans will hail from either the East Coast (Baltimore, New England or the New York Giants) or the West Coast (San Francisco). Some know little about Indiana or the Midwest, and likely suspect this is a land of the backward, the slow-moving, and the slow-thinking. Those of us who call this home know better, and figure this is the chance to prove it.
Confidence could be the most positive after-effect, said Donahue, a former Ohio and Chicago resident who's called Indy home for the past 20 years. Like a paved road or a repainted shopfront, civic pride needs maintenance, too.
"A sense of pride is only going to last a fixed period of time, unless the people of Indianapolis and Indiana keep it up," she said.
Mark Bennett can be reached at (812) 231-4377 or email@example.com.
Mark Bennett Opinion
MARK BENNETT: Indianapolis will be on display for the nation with the Super Bowl coming to town
- Mark Bennett Opinion
MARK BENNETT: Commencement Advice
Today's high school commencement speakers should repeat their speeches in hospital delivery rooms in the months ahead.
MARK BENNETT: American nurses, medics, stranded behind Nazi lines, survived through tenacity, heroism, generosity
A story of survival, perseverance, danger, and extraordinary courage and generosity extended in the midst of war remained untold for decades, but thankfully not forever.
Mark Bennett: High-profile mural connects historical dots from city to river
At 96 feet wide and 2 stories tall, the power, impact and value of the Wabash will be evident.
MARK BENNETT: Life at face value: Mom's simple advice still presents a valuable daily challenge
Most moms don't base their advice on scientific research.
(Unless, of course, your mother is a scientific researcher. If so, carry a No. 2 pencil and take good notes.) -
MARK BENNETT: Should I stay or should I go?
Some have their Bill Clinton-era Cavalier packed (with the trunk bungee-ed shut), apartment cleaned (except for the fridge), and iPhone GPS locked onto the fastest route out of Terre Haute. Others are staying — until they find a better job, or because they're starting a career here, or because this town feels like home. In each case, a new stage of life begins today.
College Class of '13 gets a little extra advice
Local college grads will hear commencement speakers offer life and career advice this month. We're offering them an extra dose here from folks who've found success in various vocations and regions of the nation. Many have Terre Haute roots.
MARK BENNETT: Spirited response to a rising river
The power within the Wabash revealed itself last week.
MARK BENNETT: Littered with irony: Why do people callously discard their trash, and who are they?
Though they aren't acknowledged by the U.S. Census Bureau, there are basically two demographic groups of people … Those who would dump their old toilet on the banks of the Wabash River or a rural roadside. And those who wouldn't.
MARK BENNETT: Performing under the radar: Toiling for years behind the scenes, Terre Haute native J.T. Corenflos finally earned a splash of musical recognition
People who diligently work to make others shine are a rare breed.
Season of Day 2s arrives
Calendars in Cincinnati contain one extra holiday — Opening Day, traditionally the first Monday in April.
MARK BENNETT: Amid tragedy and chaos, the hopeful smiles of youth could not be repressed
The image jars the viewer. On its own, the old photograph appears ordinary. Three smiling kids.
MARK BENNETT: A century later, 'On the Banks of the Wabash' still rises above Indiana politics
Music and politics share one commonality — people who like a style different from yours are nuts.
MARK BENNETT: Digit dialing a thing of the past, but telephoning is still a numbers game
You've heard of child prodigies who can play Mozart on piano or perform calculus at the age of 5.
That wasn't me. -
MARK BENNETT: After years of preparation, 60 immigrants will gather in Terre Haute on March 14 to pledge their allegiance to the United States of America
It will have been a long and difficult road, but it will be an emotional moment when they raise their right hands and begin the oath of citizenship
MARK BENNETT: The fall and rise of a 'Young Titan'
Broken. Humiliated. Discarded. Finished.
Few of us think of Winston Churchill in such bleak terms. -
MARK BENNETT: Trying to keep momentum of acceptance within the community a key part of Jeff Lorick's job
Second-graders' eyes and minds function differently.
They see the future unjaded. Their possibilities stand tall, not yet choked by the adult weeds of prejudice and bitterness. -
MARK BENNETT: For Glenda Ritz, being educator, 'not a politician' still makes good political sense
Educator, not a politician.
Glenda Ritz emphasizes that distinction about herself. -
MARK BENNETT: Falling short of the big prize will produce lessons nonetheless
This is a day for Roman numerals.
Americans seldom use them. And when we do, humility is not our purpose. -
MARK BENNETT: Forgotten Message: Advice from 'The Mick' should be remembered in wake of Lance Armstrong's troubles
The two comments were almost identical.
MARK BENNETT: A sense of Americana constant passenger as iconic Corvette motors through milestone birthday
On my last ride at the wheel of a 'Vette, I was a wide-eyed teenager, guiding my brother's almost-new, orange 1976 model.
MARK BENNETT: Sculptor from North Carolina to capture image of Indiana's first black state legislator
Well-meaning parents try to instill strong character in their kids.
"Don't be afraid to stand up for your beliefs," moms and dads will insist, "even if you stand alone." -
MARK BENNETT: Heart ailments, avoidable health issues affect high numbers of Vigo residents
Many folks in Vigo County will analyze digits on their bathroom scales this month. After all, January and fitness resolutions are traditional partners.
MARK BENNETT: For some people in the Wabash Valley, happy holidays require a little help
Picture yourself as a kid, not yet 5 years old, growing up in a small house in Terre Haute.
MARK BENNETT: Beware Ignorance and Want and reap the benefits of early education
Pretend that Charles Dickens is about to become Indiana's next governor.
MARK BENNETT: In spirit of season, calculate your fiscal cliff impact, then argue
Envision "chestnuts roasting on an open fire."
MARK BENNETT: Members of Congress should be free to consider all sides of an issue
Attempting to trump the U.S. Constitution requires some nerve.
MARK BENNETT: An unbudging Congress standing on opposing sides accomplishes little
Sausage patties, hugging a scoop of scrambled eggs and a couple slices of toast on a plate, and chased with nearby steaming black coffee.
MARK BENNETT: Hoosier voters issue mandate on Bennett's school reforms
Mike Pence, Mitch Daniels and Indiana legislators should respect the votes of 1,315,026 Hoosiers.
MARK BENNETT: Elections, governing would look a lot different if everybody voted
A raffle ticket purchase usually comes with a disclaimer — "you must be present to win."
MARK BENNETT: On Election Day, as Vigo County goes, so goes the United States
Hempstead sounds like a fine place.
- More Mark Bennett Opinion Headlines
MARK BENNETT: Commencement Advice


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Eat Your Vegetables
Cooking away the CSA, week 6: Salad season
It's officially salad season, my friends! Sure, we've been getting greens for weeks, but we're really rolling now. And, if you've been following this space for a few years, you know I couldn't be happier.
I've been buying greens through Rolling Prairie (my CSA), the Lawrence Farmers' Market and even at the grocery store, because I just can't get enough.
So you've been warned: We'll have a lot of salad posts in the coming weeks.
But now to this week. At our last CSA pickup, we received: Asparagus, spinach, green onions, whole-wheat flour, mustard greens and salad mix.
As you can imagine, we had steamed asparagus and lots of salad with our box of goodies. We saved the whole-wheat flour for more pizza. Meanwhile, I'm sad to say that we still haven't used the mustard greens. They're still healthy-looking, I just haven't found a home for them as of this writing.
One of the best things we did with the salad mix was combine it with a local Mediterranean treat: Lebanese beans.
A mix of garbanzos, fava beans, herbs and spices, it's a nice salad topper and pita filler. Mixed with CSA salad mix, avocado, olives and a little something sweet, it makes for a fantastic salad.
Mediterranean Flair Salad
2 large handfuls local salad mix
Half an avocado, cubed
10 to 15 kalamata and/or garlic-filled green olives, cut in half
1/2 cup Lebanese Flower Lebanese beans or other mixed beans
1/4 cup dried cranberries (optional)
Olive oil and balsamic vinegar to taste
Divide salad mix among two salad bowls. Add 1/4 avocado to each bowl. Divide the olives, beans and cranberries. Drizzle with olive oil and balsamic vinegar to taste.
This week we received: Asparagus, salad greens, spinach, eggs, radishes, green onions and head lettuce.
Cooking away the CSA, week 5: Greens, greens everywhere
It is FINALLY 80 degrees. And mid-May. And sunny.
And all those things mean summer is right around the corner — as underlined by the fact that I bought a dozen or so herb starters this weekend for my container garden. Including three kinds of basil, aka summer in a leaf.
But before the basil and those delightful tomatoes that go with it, we're in the thick of greens season. Both at the CSA and the Lawrence Farmers' Market.
In last week's CSA bag, we received red lettuce, green onions, garlic chives, carrots, spinach and pesto. A very good, very green mix.
At this point in the local growing season, my hubby begins dreaming of anything that isn't green (the carrots made him so happy), so we have to get a bit creative in how we use our veggies.
So, I made some green juice using some of our spinach.
Admittedly that isn't very creative when we're talking about my wheelhouse. To that end, I also made a salad that I totally forgot to document (food writer fail).
But we used most of our veggies and several of our Farmers' Market veggies in a chef's choice egg version of the Kitchen Sink Tofu Scramble featured in week 2.
The hubby and head chef mixed four eggs with several handfuls of veggies, including CSA spinach, carrots, garlic chives and green onions and then added in store-bought extras like red pepper. Then he topped it off with CSA pesto or salsa and some cheese.
What'd we get this week? Asparagus(!), spinach, green onions, whole-wheat flour, mustard greens and salad mix.
Cooking away the CSA, week 4: Pizza dough can be the kitchen sink of CSA eating
Last week in our CSA, we received whole-wheat flour, pea greens, spinach, salad greens, chives and green onions.
You might look at that list and think it looks like one giant salad after another. And you might be right. We did use the salad greens for its intended purpose, while the spinach and pea greens went into smoothies.
But when I saw our pickup choices, one of the first things I thought was, "pizza."
The local heritage winter wheat is just perfect for cutting with some regular old white/bread flour to make a heartier pizza crust. Add in the benefit of throwing leftover CSA goodies willy-nilly on top (green onions, spinach and chives were perfect for this) and you've got yourself a really useful medium for polishing off some of your CSA ingredients.
Later in the summer, pizza dough is even more helpful when we're up to our ears in peppers, eggplant, zucchini and basil. If you think it'll go well together, you can put it on top of your pizza. The whole dinner is super easy, especially if you make your dough ahead of time, freeze it and actually remember to pull out the frozen dough before you leave for work in the morning. (Sometimes I forget, and it makes me crazy sad.)
If you've never made homemade pizza before, you're really missing out. It's totally customizable, delicious, easy and incredibly cheap.
We have two favorite pizza crust recipes. Both are fabulous and have turned out well for us. So, pick whichever one you like and go for it!
And, if like us you get your hands on some local wheat through your CSA or the Farmers' Market, try cutting it in. You don't want to make a whole pie out of it (that would be a bit too dense) but try cutting it with half regular flour or two-thirds regular flour.
Note: You can use the first recipe with a pizza stone or a cookie sheet, while the second one, we only used with a cookie sheet.
Mark Bittman's Pizza Dough (Adapted from www.markbittman.com)
3 cups all-purpose or bread flour, plus more as needed
2 teaspoons instant yeast
2 teaspoons coarse kosher or sea salt, plus extra for sprinkling
2 tablespoons extra virgin olive oil
Combine the flour, yeast and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube.
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is still dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)
Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, one to two hours. (You can cut this rising time short if you're in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to Step 4 or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)
When the dough is ready, form it into a ball and divide it into two or more pieces if you like; roll each piece into a round ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes.
Roll out, top and bake at 500 degrees until cooked through. We usually make two pies plus a little one for the kiddo with this recipe, baking each pizza for about 10 minutes. Note: To make pizza dough by hand or with a standing mixer, follow the directions, but use a bowl and a heavy wooden spoon or the mixer's bowl and the paddle attachment instead of the food processor. When the dough becomes too heavy to stir, use your hands or exchange the mixer's paddle for the dough hook and proceed with the recipe.
Chloe Coscarelli's Pizza Dough (Adapted from www.chefchloe.com)
1 1/4-ounce package active dry yeast
1 cup warm water (110 degrees)
2 1/2 cups all-purpose flour (or half all-purpose flour and half whole-wheat flour), plus extra for rolling
1 tablespoon olive oil, plus extra for brushing
1 teaspoon salt
1 tablespoon sugar or maple syrup
In a small bowl, dissolve yeast in warm water. Let stand until bubbles form, about 10 minutes.
In a large bowl, combine flour, oil, salt, sugar and the yeast mixture. Using lightly floured hands or an electric mixer fitted with a dough hook, mix until a stiff dough has formed. If the dough is too sticky, sprinkle extra flour 1 teaspoon at a time as needed. Place the dough in a large, well-oiled bowl and rotate the ball of dough so it is completely covered with the oil. This will prevent the dough from sticking to the bowl as it rises. Cover with a dry kitchen towel and place in a warm part of the kitchen until it has doubled in volume (about 1 to 1 1/2 hours). Place dough on a lightly floured work surface, shape into a disc, and knead for five minutes. Use dough immediately or cover tightly in plastic wrap and refrigerate or freeze for a later use. Thaw to room temperature before using.
When ready to use: Preheat oven to 375 degrees. Brush a large rimmed baking sheet (approximately 9-by-13 inches) with oil.
Stretch pizza dough into a rectangle and fit it into the prepared baking sheet. Spread sauce and toppings on oiled dough. Bake for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden.
Note: If crust is thick, you may need to leave it in for 30 minutes or more.
What'd we get at our CSA pickup this week? Red lettuce, spinach, pesto, garlic chives, green onions and carrots.
Cooking away the CSA, week 3: How to build a green smoothie
I've written a lot of smoothies over the years to this space. A LOT. And the majority of them have had some green element to them. They might not have actually been green, like the smoothie I wrote about last week, but they are green on the inside, even if another ingredient like blueberries or cocoa powder is covering up the evidence.
If this sounds disgusting to you, I'm sorry. If it doesn't, there's a chance you've already joined the green smoothie movement, which has been going on for years (I think I've been making them for at least five years). And if you haven't ever made one? I have news for you: now is the perfect time to start.
Here's the deal: Even if you don't have access to your CSA yet, or haven't joined one, you have an abundance of local greens available to you right now. The farmers markets and many of Lawrence's grocery stores are overflowing with local greens. From spinach, to kale to arugula to chard — you have a ton of greens to choose from. They're inexpensive, they're local and they're plentiful because they're in season.
So, if you haven't joined the green smoothie train, or did awhile back and eased off, I urge you to give it a go. It's a fabulous way to get your greens without being a total salad freak (like me) and if you are part of a CSA, it'll help you get through the giant bag of spinach you may acquire.
Now, you don't need a specific recipe to create a tasty green smoothie. Mine are probably different every morning, which is a good thing. To get as many nutrients as possible, it's great to alter your smoothies slightly, based on what you have on hand. This week, I had pea greens and spinach, and I used both in smoothies. I'm guessing there aren't that many smoothie recipes with pea greens out there, and that's exactly where you adapt.
The basic recipe I use is very simple. Take what you will from it, add in the extras if you like, and give it a try. Believe me, if I can get my kid to drink these (and he started at about 15 months), you can get anyone to drink them.
Basic Green Smoothie
2 large handfuls greens — spinach (great for beginners), tatsoi, de-stemmed kale, etc.
2 bananas or 1 mango
1 cup berries — strawberries, blueberries, raspberries, blackberries, etc. (optional)
1-2 scoops protein powder (I use vanilla or chocolate by Sun Warrior)
1.5 to 2 cups water
Additions: 1-3 tablespoons of hemp, chia or flaxseed; local bee pollen; maca; 1-2 tablespoons cocoa powder; pinch tumeric; pinch apple pie or pumpkin pie spice; splash of vanilla or almond extracts; one frozen packet acai juice
All you do is blend it up. That amount usually makes two servings (one large one for me, one smaller one for the kiddo), and is a great start to the day.
Now, what'd we get this week in our CSA? Whole-wheat flour, pea greens, spinach, salad greens, chives and green onions.
Cooking away the CSA, week 2: One pan, tons of veggies and dinner for days
Last week, in our very first CSA pickup of the year from Rolling Prairie, we received spinach, green onions, salad mix, dried mushrooms and tofu (Central Soy's local tofu). It was a great and versatile mix of items we could've used in a number of ways.
Because it's a total habit, I used most of the spinach and all of the salad mix in green smoothies during the week, though one turned out a bit brown (cocoa powder was a must that morning).
But the majority of our CSA went into an epic scramble that fed us for days. We had it both over spinach, wrapped in a tortilla and just plain.
And what's great about this recipe, besides the major leftovers, is the fact that you can pretty much throw anything into it and be set. We used a bunch of half bags of leftover frozen vegetables, plus a bunch of our CSA goodies, including the spinach that didn't make it into a smoothie. It really was the perfect way to clean out our fridge without even really trying. Plus, it tasted good.
Kitchen Sink Tofu Scramble
1 package Central Soy tofu
2 cups of spinach, separated
1/2 cup chickpeas (or other beans)
2 cups mixed frozen vegetables
1/2 cup dried mushrooms (not reconstituted)
Green onions, sliced thinly, to taste
1/4 cup nutritional yeast
4-5 garlic cloves, minced
2 teaspoons cumin
1 teaspoon dried thyme, crushed
1/2 teaspoon tumeric
1 teaspoon salt
3 tablespoons water
2 tablespoons olive oil
Black pepper, to taste
Avocado and salsa for serving
Heat oil in skillet over medium-high heat. Saute the garlic and vegetables. Add spices — tumeric, cumin and salt — and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scraping the bottom to get all the garlic and spices.
Crumble in tofu and mix well, but leave it chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add 1 cup of the spinach and the garbanzo beans and mix. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
Serve over a bed of spinach with salsa and slices of avocado. Serves 4-6.
This week, we got another great mix of items: parsley, green onions, pea greens, spinach and pesto.
Snobby Joes and the return of the CSA
Two blessed food events occurred within the past few days.
One: The Lawrence Farmers' Market opened on Saturday.
Two: My first CSA pickup of the year was Monday.
Yes, local food is upon us. All winter I look forward to this week. To me, it means the start of many things: great local produce, warmer weather, sunshine and homegrown garden greens.
For those of you who are new to my blog, know that during the CSA season, the format changes slightly.
CSA stands for Community Supported Agriculture and is basically a subscription service to a farm or a collective of farms. For the price of your subscription, you will get a weekly share (bag) of farm-produced foods. My particular CSA, Rolling Prairie, provides some choice in items (for example, picking between turnips and radishes), though not every CSA does this and because of availability, even the ones that do might not have a lot to choose from weekly.
I've written many stories about CSAs in Lawrence, including this one, which is somewhat of a who's who of the major CSAs in and around Lawrence. If you're interested in signing up, please visit the websites of the CSAs on that list and they'll let you know if they're still open to subscribers this season. Most don't start deliveries until May (I'm participating in the "early bag" of my CSA), but you'll need to sign up soon to get a spot.
Each week, I'll tell you exactly what I made with my CSA bounty and then show you what I got in my bag and plan to use for the week ahead.
I do this because I've heard from several readers (and from personal experience) that finishing all the produce received in a weekly CSA can be difficult. The reasons for this are all over the map. Some of the more popular ones include: unfamiliarity with certain vegetables (kohlrabi, purslane), dislike of certain foods (turnips, radishes, mushrooms, certain greens), difficulty planning meals, not able to cook every night or new to cooking, feeling like you've got too much in your share, etc.
I'm hoping that in this space you'll find ideas and inspiration so that you never have to throw out or compost a single item you pick up at your CSA this year, or at the farmers market (hey, we all overbuy sometimes). If you'd like to see what kind of posts you'll get over the next 26 to 28 weeks, check out the end-of-season round-up I did of last year's CSA action.
So, without further ado, here's what I got in my first bag this week. If your CSA starts later, or you aren't signed up for one, this is pretty good example of what you'd find at the Farmers' Market right now with one exception: spinach, green onions, salad mix, dried mushrooms and tofu (Central Soy's local tofu).
Now, for those of you who don't care about all this CSA stuff and just want to know what that delicious-looking stuff next to the steamed asparagus is at the top of the page, I've got the recipe below. It's a very simple and healthy recipe that uses lentils, onion and bell pepper to re-create the sloppy Joes of your youth (adulthood?). You'll find it satisfying and easy and yummy on a roll if that's what you like. I had some Wheatfield ciabatta on the side (not pictured).
Snobby Joes (from www.theppk.com)
1 cup uncooked green lentils
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small (we used red)
2 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 ounce-can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard
4 to 6 kaiser rolls or sesame buns (optional — for serving)
Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.
Add the maple syrup and mustard and heat through. Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can't wait.
Take advantage of a low-maintenance workhorse: How to grow your own potatoes
A few weeks ago, I wrote about why I garden. Basically, the takeaway is this: I do it because it's important to be connected to our food.
And though the last two growing seasons have been horrible for farmers and home gardeners alike, I still believe it's crucial to try if you can.
This weekend, I put my time and effort where my mouth is and worked in the garden with the kiddo to plant for the first time this season. We'd readied our three garden beds the week before, giving me the perfect canvas to plant my two garden workhorses: potatoes and onions.
Last year, I didn't get a chance to do potatoes or onions because of some scheduling issues with my time and Mother Nature, and we really felt it. Because of the heat, almost all of our other crops barely yielded a thing and because of timing, we didn't have either of our high producers to fall back on. Not cool at all.
This year I wanted to have a potato crop, even if I was going to be out of town on St. Patrick's Day. Though old farmers' tales say you should plant potatoes on St. Paddy's, I knew I wouldn't be able to do it. But I really do believe you can be late with potatoes and be perfectly fine. I've had two great potato crops — one planted right around St. Paddy's and one planted late, and they've both been terrific.
And by "terrific," I mean not only in the sense that you get a lot for very little time and effort. You also are growing one of the most no-nonsense plants available and if you have kids, they will love digging for the final product.
If you're up for it, I'll share my method for growing them. It will take you about two hours the whole week and you'll be good until late summer.
First, I grow mine in a raised 4x8 bed, under straw. I believe this method works if you're tilling straight into the ground, but you might want to check around to make sure there's not a better method for you.
What you'll need are some seed potatoes (available at pretty much any farm or garden store, plus some grocery stores). Look for ones that have several eyes. Take them home and cut them into smaller chunks, 1 to 2 inches across. Each chunk needs to have a couple of good-looking eyes.
Next, let them "cure" by placing them on cookie cooling racks for a day or two (up to a week).
When you're ready to plant, buy a bail of hay/straw, get out your gloves and trowel and get to work. I like to keep my potatoes in a single bed because it's easiest. You will want to dig holes at least six inches deep, and about a foot apart. Place the potatoes, eyes up, in each hole.
If you think you have more potato chunks than holes, just get picky about which ones you put in first. Ones with eyes that are already sprouting are the best, so they should get top priority.
Next, cover the potatoes with dirt, and then cover with as much hay as you can mound on. You're going to want to go for eight to 12 inches, on top.
Then, water them a bit (not too much!) and let them be. The only thing I do is add a bit more straw once it starts to get matted down, because you want to make sure your potatoes are completely hidden from the sun at all times.
Other than the straw, your only job is to watch the vines poke up. They'll grow, get tall and flowery and then they'll start to wilt and die. When the vines are dead, you can start digging for treasure right around the base of each dead vine. You should have a bunch of potatoes of varying sizes with each vine.
It really is that easy.
I'm not a garden expert by any means, but this is what works for me. You might Google around and find people who do something similar, or people who don't do it this way at all.
No matter how you do it, it's worth a shot. High yield for low investment. Plus you grew it.
A smoothie to welcome spring
Well, spring is almost here. Maybe. After such a wonderful weekend, I feel like there's a light at the end of this cold snap. Again, maybe.
I'm still not going to be convinced until possibly May, but this sort of looks promising. So promising, in fact, that I went a little hog wild and bought fresh strawberries.
Crazy, I know.
But I don't regret a thing. Because the ones I could steal away from our resident strawberry monster/child, I made into a post-workout smoothie that was mine, all mine.
And it tasted like Neapolitan-ice-cream summery goodness.
Sure, I could've used frozen strawberries, but there was something really nice about using fresh strawberries (that were much more tasty than those expensive/anemic winter ones), especially on a day that would hover near 70 degrees.
We're getting there, folks. So, just get out your blender, whip up this smoothie and then sit tight and wait for Mother Nature to bring the warmer temps for good.
Strawberry-Chocolate Power Smoothie
1 cup strawberries
1 banana
2 large handfuls baby spinach
2 servings protein powder (I use Sun Warrior chocolate)
2 tablespoons hemp seeds (or chia or ground flax seeds)
2 tablespoons cocoa powder
Splash vanilla
Pinch turmeric (optional but good for post-workout inflammation)
1-1/2 to 2 cups water
Blend all ingredients until smooth. Makes one large serving or two smaller servings.
Spring, sweet spring, where are you?
I thought I was done with winter. You know, get out the gardening supplies, put the sweaters and boots away.
But, despite Punxsutawney Phil's "forecast," snow is on the ground, a chill is still in the air and that whole "out like a lamb" thing belongs in the same shaming hole as that groundhog.
Not really, but what else can we do but throw the calendar out the window, grab a sweater and make soup? That's exactly what we did this weekend, and, for a change, we made soup with dried beans.
Normally, we're a tad too impatient to do the soaking routine, even though we know it's better for us and cheaper, too. But, in an effort to spice things up, we decided to give it a go (we normally only manage to soak garbanzos), choosing a recipe we'd never made before that starts with dried beans so they're a blank canvas.
And you know what? Soup made this way really did taste different than all the other soups we make with canned black beans. And by taste, I don't mean "salt level" (I buy salt-free canned beans). The texture was different — sturdier, almost.
Now, I know this recipe looks long, but it really isn't much of a hassle. Also of note: Make sure to include one or two of garnishes at the bottom, they really kick this soup up a notch or two.
Black Bean-Vegetable Soup (Recipe from "Veganomicon" by Isa Chandra Moskowitz)
1 pound dried black beans, rinsed, soaked for 6 to 8 hours or overnight
6 cups water
2 bay leaves
Pinch of baking soda
3 tablespoons olive oil
2 medium-size onions, diced finely
4 cloves garlic, minced
1 green bell pepper, seeded and diced finely (we used 1 cup of a frozen mix of red, yellow and green peppers)
1 jalapeño, seeded and minced
1 stalk celery, diced finely
1 carrot, peeled and diced finely
1 1/2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon dried thyme
1 tablespoon white wine vinegar or sherry vinegar
2 teaspoons salt, or to taste
Freshly ground black pepper
3-4 cups vegetable stock
Garnishes for serving:
Lime wedges
Chopped avocado
Minced fresh cilantro
Prepare the beans: Drain the soaked beans, rinse again, and place the beans in a large stockpot. Pour in the 6 cups of water and add the bay leaves and baking soda. Cover and bring to a boil, boil for about 3 minutes, and then lower the heat to medium-low. Allow to simmer for 1 to 1 1/2 hours, until the beans are tender and their skins are soft. Remove the bay leaves.
During the last 30 minutes of the beans' cooking, prepare the vegetables. Preheat a large, heavy-bottomed skillet over medium heat. Saute the garlic in the oil until the garlic begins to sizzle, stir for 30 seconds and add the onions and bell pepper. Stir and cook for 12 to 15 minutes, until the onions and peppers are soft, then add the jalapeño, celery and carrot. Cook for another 10 minutes, until the carrot has begun to soften, then remove from the heat.
When the beans are completely tender, stir in the sauteed vegetables and any remaining oil, plus the cumin, oregano, thyme and vegetable stock. Cover the pot, raise the heat to high, and bring to a boil. Lower the heat to medium-low, partially cover the pot and simmer for 35 to 40 minutes, until the carrot and celery are tender.
Remove from the heat, allow to cool 10 minutes, add the vinegar, and season to taste with salt and pepper. Like most soups, this soup will be richer and more flavorful the next day.
Garnish each serving of soup with chopped cilantro and chopped avocado. Serve with lime wedges.
The case for gardening, even if Mother Nature doesn't always agree
I might not get to celebrate spring break, you know, being old and all, but that doesn't mean I'm not excited about it.
Not only does it mean the unofficial start of warm weather (hear that, snow!?) and March Madness but also means that spring is here. Or almost here. Or close enough that we can all start thinking about gardening.
For months, I've been talking with a part-time farmer friend who is growing several types of kale this year. With each little update on this process (picking seeds, ordering seeds, starting seeds indoors), I've gotten more excited about the coming growing season. I've had a garden for three years — three raised beds plus a pretty good-sized container garden on my deck — and it's been fun, though not necessarily highly productive.
If I'm being honest, the last two summers have been a kick in the teeth as a gardener. Plants bolted. The bugs hit. Blossom end rot did in many tomatoes. Poor planning left some plants gasping for nutrients. My blueberries and raspberries were crushed by the heat, as were many of my container herbs — I've been able to kill three "unkillable" mint plants every single year (yes, the body count is at nine). Melons have never, ever thrived for me. Oh, and it turns out I hate weeding.
That entire paragraph probably makes you wonder if I have a black thumb or why I'd ever want a garden in the first place, especially since I apparently suck at it.
But here's the thing: I don't think I suck at it (the weather had a lot to do with my kill rate) and I actually do find it fun.
There's something downright enjoyable about being able to go out and harvest what you put into the ground/raised bed/pot. And 100-degree temps, a hatred of weeding and bad luck aren't going to change that.
Because, here's the thing: I think it's incredibly important to get reconnected with where our food comes from.
Growing up, we had a garden, but I only really remember harvesting tomatoes. And at the time, I don't think I totally "got" how good a fresh tomato was. It was just a tomato that appeared in our backyard after way too frickin' long.
In fact, not only do I think I didn't get it but I also think I didn't really appreciate that homegrown food at all. It was a novelty, and the big, smooth vegetables sans imperfections from the grocery store seemed more like "actual" food to me.
It's silly to think about now, but I don't know how I could've been so disconnected. And I don't want my son to ever feel that out of touch with what he puts in his mouth.
It's not that my parents didn't try to interest me in our family garden, it's more that the food culture was very different back then. We were in the middle of a shift from agricultural awareness to total blindness and back again — at least in my opinion and experience as a child of the '80s.
Today, we have the advantage of a resurgence in restoring some awareness of our food chain, not only where we buy it from, but where food comes from in general.
And I want to keep that earth-to-table connection as plain as possible in my own kitchen, for my benefit and my family's.
My son knows more about how foods grow and come to be than I ever did at his age, and I'd like to make sure that knowledge stays with him. Because he helps in the garden, he tends to try new things just because he helped pick them. He doesn't like everything, but there's a better chance he'll try something if he gets to harvest it himself than if he helps me pick it out at the store.
So, I'm planning my three-season garden for a fourth straight year. I've learned I grow some foods rather well (potatoes, Swiss chard, cherry tomatoes) and some plants rather poorly (see my litany of murdered plants above), but I grow them, and that's what matters.
My planned plants for spring, summer and fall are as follows. As for which will survive, your guess is as good as mine.
Potatoes (several types)
Onion sets (white, yellow, red)
Shelling peas
Bush and pole beans
Strawberries (on their third year)
Blackberries (to replace my murdered berries)
Kale (black and curly)
Swiss chard
Tomatoes (black krim, Cherokee purple, sungold and sun sugar)
Peppers (Italian and various bell)
Herbs: basil (various), mint (various), sage (various), rosemary (various), thyme, parsley, marjoram, dill, garlic chives, cilantro (which I hate, but comes in handy)
And anything else that ends up looking intriguing (which always happens)
Arts & Entertainment · Bars · Theatres · Restaurants · Coffeehouses · Libraries · Antiques · Services
- Wildflower Walk set for Saturday May 24, 2013
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- Wichita might fine residents over use of water May 24, 2013
- Editorial: Development shift? May 24, 2013
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Kitchen Weekly
8 easy, family friendly recipes each week
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Slow cooked pork and sweet potato stew recipe
This slightly spicy, somewhat sweet slow cooker stew is delicious served with simple steamed beans or broccoli.
Casseroles, Dinner, Pork, Slow cooker, Weight Watchers recipes
- 500g sweet potato, cut into 2cm cubes
- 500g lean pork chops, deboned and cut into 4cm cubes
- 400g tinned tomatoes, chopped
- 1 clove garlic, crushed
- 125ml unsweetened orange juice
- 2 shallots, green ends chopped
- 1 tsp cumin seed
- 1 ½ tbsp fresh lime juice
- 2 tbsp fresh coriander, chopped
Place the sweet potato, pork, tomatoes, garlic, orange juice, shallots and cumin in the base of a 5-litre capacity slow cooker.
Season well with salt and pepper.
Cover and cook on low setting for 7 hours.
Stir in the lime juice and coriander and cook for a further 5 minutes.
Taste to season and serve with steamed beans or broccoli.
- This casserole will taste even better the next day, after the flavours have had a chance to develop.
- It will keep in an airtight container in the fridge for 2-3 days, and is suitable to freeze in an airtight container for up to 3 months.
- This recipe was written by Weight Watchers as part of Kidspot's Positively Life Changing initiative.


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Prostate Function
The prostate gland is the largest of the male reproductive glands and serves a vital function in the male reproductive system. It secretes a thin, milky-white liquid called prostatic fluid that is rich in zinc, citric acid, choline, and various proteins and hormones. Prostatic fluid contributes about 30% of the volume of seminal fluid. The various components of the prostatic fluid aid the sperm by providing a protective medium for them to move in as they make their way through the vagina. Without this protective medium, most sperm would die soon after ejaculation.
One of the chemicals in prostatic fluid is prostate specific antigen (PSA). PSA is an enzyme (a catalyst that causes biochemical reactions). During ejaculation, the muscular portion of the prostate contracts and pushes the prostatic fluid through tiny ducts into the urethra, where it mixes with other elements of seminal fluid. The muscular contractions of the prostate help to expel semen during ejaculation.
What Is Semen?
Semen has two main components: sperm and seminal plasma. Seminal plasma is a complex fluid that nurtures and protects the sperm and helps to ensure they pass unharmed through the vagina and into the uterus.
Semen is produced through a complex series of steps and by a number of organs, ducts, and glands:
- Testes. Sperm and testosterone are made in the testes, which are composed of tightly coiled structures called seminiferous tubules. Certain cells inside the testes act like nurseries, nurturing the immature sperm until they reach maturity and are released into the seminiferous tubules.
- Epididymis. Located on top of the testes, the epididymis is a tightly coiled tube where sperm are stored for up to 2 weeks while they mature, develop motility, and become capable of fertilization.
- Vas deferens. The vas deferens is a long curving tube that transports sperm from the epididymis to the seminal vesicle. It acts as a storage site for sperm until ejaculation. The entire process of sperm maturation takes about 74 days.
- Ejaculatory ducts. The vas deferens and the ducts of the seminal vesicles join together to form the ejaculatory ducts. They descend through the prostate gland and into the urethra.
- Seminal vesicles. The seminal vesicles supply a viscous, alkaline secretion that forms about 60% of the semen. The fluid from the seminal vesicles is rich in nutrients to provide energy for sperm metabolism and to increase sperm motility. It also contains a substance that causes the semen to clot after ejaculation, thought to be useful for keeping the semen at the neck of the uterus.
- Prostate gland. The prostate gland discharges prostatic fluid into the urethra during ejaculation. The prostate's muscular contractions help to propel the seminal fluid through the urethra and out of the penis. Once inside a woman's vagina, the PSA in the prostatic fluid liquifies the semen that has been clotted by the seminal fluid, so that the sperm can swim off to fertilize the ovum (egg).
- Bulbourethral (Cowper's) glands. The bulbourethral glands, sometimes known as the Cowper's glands, are two pea-sized glands found just under the prostate. They produce the thick, clear, pre-ejaculate fluid that acts as a lubricant and may clear out the urethra in preparation for ejaculation.
- Urethra. The urethra discharges both urine and semen. During male orgasm and ejaculation, the muscular sphincter at the neck of the bladder closes, preventing urine from entering the urethra.
What Happens During Ejaculation?
During male orgasm and ejaculation, sperm travel upwards through the vas deferens and then down into the upper portion of the prostate. The sperm and fluid from the seminal vesicles then mix with prostatic fluid and fluid from the bulbourethral glands to form the semen. The ejaculate, now containing sperm and fluids from the seminal vesicles, prostate, and bulbourethral glands, flows from the ejaculatory ducts into the urethra. From the urethra it passes out through the end of the penis.
Diagnosing Prostate Cancer (VIDEO)
Treating Prostate Cancer (VIDEO)
Prostate Cancer
Prostate Anatomy
Prostate Function
What Is Prostate Cancer?
Screening and Detection
Cancer Biopsy
Growth and Spread of Cancer
Imaging Diagnostics
Treatment Planning
Related Health Centers:
Breast Cancer, Cancer Introduction, Colorectal Cancer, Prostate Cancer


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2. | Sharon Cox | ||
Porn star. Starred in POUND ME! -- You're my hammer! Sharon Cox LOVES sharin' cocks!
1. | Sharon Cox | ||
Made up SLANG name = sharin' cocks. A chick who likes to take on 2 or more cocks at once. Yes, there probably is someone with that name, but, if so, this does NOT refer to you. DICK: Have you met Sindy yet?
PETER: No. Why man? DICK: She's an awesome Sharon Cox! Roger Moore and I banged the hell out of her -- at the same time! PETER: No way dude! DICK: WAY! |


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Reviewed: November 28, 2011
Released: November 11, 2011
9 |
Travellers Tales' LEGO franchise has had a terrific run since the first release LEGO Star Wars in 2005. In those short six years, Travellers Tales has released seven fantastic LEGO titles covering classic film franchises like Star Wars (old and new), Indiana Jones, and Pirates of the Caribbean. It was only natural then that Travellers Tales would embrace J.K. Rowling's epic novels with LEGO Harry Potter. The first of Travellers Tales LEGO Harry Potter games was released during the summer of 2010 covering Harry's first four years at Hogwarts. Just over a year later we have the second release, LEGO Harry Potter Years 5 – 7 covering Harry's years 5 – 7. While this may sound like games are getting cheated out of a year, the games follow the film series in which year seven is comprised of two feature-length films – so there are four films in each. Veterans of the original Years 1 – 4 release will feel right at home with Years 5 – 7, as other than the obvious story progression the gameplay remains largely unchanged. In fact, given that a great deal of the storyline takes place inside the limited settings in and around Hogwarts, gamers would be forgiven for feeling a sense of déjŕ vu at times. But that sense of familiarity is not necessarily a bad thing, especially with the finely honed gameplay that Travellers Tales has been consistently delivering with the LEGO titles. Everything from the smile-inducing fan-service to the fantastic drop-in drop-out cooperative play has been tuned to perfection with each subsequent LEGO release, and LEGO Harry Potter Years 5 – 7 stands as the best LEGO title yet. Given the breadth of material covered by these final four episodes of the Potter saga, it would be impossible to cover the storyline in any degree other than to say that it follows the events of the films with surprising detail. To give a point of reference, the game includes the events of Harry Potter and the Order of the Phoenix, Harry Potter and the Half Blood Prince, and Harry Potter and the Deathly Hallows Parts 1 & 2. Gamers will get to experience the epic return of Voldemort, the lockdown of Hogwarts, the forming of Dumbledore's Army, the fall of Dumbledore, and the ultimate final battle – and everything in between. As mentioned earlier, much of the story takes place in and around Hogwarts – but there are plenty of scenes that take gamers out of the castle. From magical staples like Hogsmeade, Gringotts, and Diagon Alley, to the muggle-bound lands of Harry's hometown of Little Whinging and London's Thames River (a highlight of the game) – there is plenty of exploration to be found. The story is told in the typical whimsical LEGO fashion; like a silent movie overdubbed only with expressive sounds, the story is expressed through facial expressions and slapstick gags that are as entertaining as they are informative. I have always been a fan of Travellers Tales' LEGO cutscenes, and those included in Years 5 – 7's rank among the best in their lineage. At first glance, LEGO Harry Potter Years 5 – 7 looks much like any of the other LEGO games – but once the spells start flying, it all changes. Glowing with beautiful neon colors, and colliding with their targets in fantastic splashes and explosions, the spells definitely stand out against the dark, detailed background scenery. The characters look absolutely fantastic, expertly balancing the LEGO mini-figure appearance with realistically human movement and emotion. Casting spells is the name of the game, and Years 5 – 7 introduces a whole new realm of gameplay in spell-casting duels. These duels are largely turn-based affairs in which gamers select the correct spells based upon the colors that show below the opponent. Once cast, the gamer is then thrust into an old school button mashing war with the opponent – the winner driving pushing his spell onto the opponent. Dueling is an awesome addition to the game, especially early on, but it does get a bit tiresome as the duels become more and more frequent towards the end of the game. Start to finish, LEGO Harry Potter Years 5 – 7 can be completed in about 6 hours – although the first run through will typically find gamers far from complete with respect to the game's rankings, allowing gamers to go back through in free play and discover all of the unlockable and hidden items scattered throughout the levels to reach the coveted 100%. Achievements are distributed consistently throughout the story, including a surprise 20pts for "idling," or having no controller input for 5 minutes – typical of the sense of humor Travellers Tales delivers. LEGO Harry Potter Years 5 – 7 is a terrific culmination of the Harry Potter storyline, and a perfect addition to the LEGO franchise. Entertaining for the young and old alike, it is a game the whole family will enjoy. Fans of the books and films will love the fan service Travellers Tales doles out, and veteran gamers will enjoy the finely tuned gameplay. |


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introducing: Small Trade Company
Small Trade Company was founded by San Francisco-based designer Matt Dick in 2011. Having worked as a design consultant to Apple Computer, Blue Bottle Coffee, and Levi's, Dick has developed a particular appreciation for and specialization in denim goods.
The oversize tote bags available here are informed by the designer's first-hand knowledge of traditional Japanese indigo dyes and dyeing techniques. Dick describes his practice as "a straightforward approach with a twist on the traditions."
Shop Small Trade Company here.
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1799 1999
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When Yardley first started business in the City of London in 1770, lavender was the herb chosen to perfume an exclusive range of luxury soaps. Combined with the finest quality plants and oils, English Lavender has become established as the international signature fragrance of Yardley. Over the centuries, Yardley has been at the leading edge for style and elegance remembered for its association with Twiggy, Jean Shripton and incorporating product designs from some of the worldâs most renowned designers including Reco Capey. Since 1770, Yardley London has created enchanting soaps crafted with pure extracts and essential oils to soothe your mind and awaken your senses. Natural ingredients infused with delightful fragrances like almond, lavender and pomegranate will moisturize, smooth and soften your skin with every rich sud. The brand offers various collection to suit different requirements and different skin types. A few of the collection offered by Yardley are Botanical collection, Pure Shea Butter collection, liquid soap collection and many other skin indulgences. The brand is now easily accessible through online shopping on Yebhi.com. So buy Yardley soaps online in India from Yebhi and enjoy shopping from the comfort of your house.


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Tag Archives: clean energy
Can the U.S. build a clean, green economic machine?
Can cleaner sources of energy not only power our economy but also drive a recovery from the Great Recession? That's the question confronted by policymakers across the U.S.—and by debaters in the Intelligence Squared series hosted March 8 by New York … Continue reading
Posted in Alternative Energy, Clean Revolution, Climate Change, Electricity, Energy, Environment, Global Warming
Tagged alternative energy, china, clean energy, economy, green jobs, jobs, schwarzenegger, steven chu


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Model 1 Handguard AR-15 with Heat Shield Synthetic Black
Product Family #: 2249527760
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Product Information
Constructed of a durable polymer, this ribbed handguard provides your hands and barrel protection from the heat that builds up in rapid fire situations.
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Technical Information
Material: Polymer
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Information Technology Positions
We are currently recruiting for the following Information Technology positions:
To view complete postings, which includes the position description, complete qualifications and application procedures, click on "Apply Online."
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Programmer/Analyst IV, Requisition #: 18925
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This is the place for our community to get together online and plan for events offline. We welcome anyone with a good party idea or ideas for other activities.
Features an event board for streamlining the events.
Location: Beijing
Members: 186
Latest Activity: Apr 23
Tuesday 14 May
There is a special event with Matthew Cuerdon of Bo Le Associates.
He will be leading a session on ... "How to find a job in China". This will be followed by our regular 2nd Tuesday of the month HR themed networking evening.
Finally a chance to hear from a Managing Director of an Executive Search company the secrets to finding a dream job.
For more info feel free to call/text 13911098002.
Special Wine event this Wednesday
we're having a special wine event this Wednesday if you like to join:
here's the link: http://www.bjstuff.com/events/special-wine-event-this-wednesday-may-15?xg_source=activity
We now have an event every Tuesday.
Contact me if you would like to enjoy the Beijing Stuff Early Bird Discount.
Nex event - Tuesday :)
Started by Colin Mar 3. 0 Replies 0 Likes
It's hard to believe but it has been 6 years since the first event in March 2007! The events have grown from one event per month to one event per week, helping more and more people. In order to celebrate we're having a special week with not one…Continue
Started by Amy Dec 24, 2012. 0 Replies 0 Likes
Free to attendI am going to attend a press conference of "Hot-Spring Festival" in Huai Lai county He Bei province next week.I would like to invite 2 foreign friends to join us on Dec.27 to Dec.28. Totally it is a free trip for both of you.Our…Continue
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This year 31 Oct is mid week and hence most of the Halloween events are on the weekend prior to Halloween.This being so I have managed to get an excellent price from Club Suzie Wong and I am planning a "just for fun" get together for BJ Stuff…Continue
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Inside China Film TV http://www.icftv.info Now OnlineInternational Film News Info website looking for content.Contact me through BJ Stuff or subscribe for direct email contact. Continue
Tags: film, International, Movies, Film, China
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Invitation: Documentary Film Screening, April 19 (FREE) (No Cost)
A Chinese Journalist and His American Friends (English Version)
Date/Time: April 19, 2013, 7:00 - 9:00p.m.
Venue: Columbia Global Centers (East Asia) in Beijing
1st floor Conference Room No. 26, 1F Core Plaza, No.1 Shanyuan Street, Zhongguancun, Haidian District, Beijing
哥伦比亚大学全球中心 | 东亚, 1层会议厅
7:00-8:30p.m. Film Screening
8:30-9:00p.m. Comments & Free Discussion
Mr. David Chen, producer of this documentary
Mr. Yan Zhang, Chinese journalist and the main character
INTRODUCTION: This documentary:
It tells the joys and sorrows of a Chinese journalist, Zhang Yan, now 91, and his legendary story for more than half a century;
It is also the moving stories of the friendship between this Chinese reporter and his American friends in the last 60 years, especially those from the Flying Tigers.
To make this documentary, we have been tracing and following the experience and stories of this journalist, his family and American friends in China and the US as long as 10 years and more. And for making this documentary we have been flying between New York and Beijing for more than 30 times!
for more information: www.uschinavision.com.
Defu (David) Chen
Producer/ Director of this documentary
President, US-China Cultural Exchange Society
13520315960 email@example.com
firstname.lastname@example.com 010 82483997
Please RSVP to http://filmshowapril19.eventbrite.com/# (NO COST)
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See you at this documentary screening!
Hi BJ Community, please take a look at my latest China movie stuff story if you have time.
Hi Guys,
We found this dog near Shuangjing, we don't know who the owners are, he's staying with our neighbors temporarily, we took him to the vet, his health is ok, he's about 6 years old, and we're looking for a new home for him... He will be happy if you can give him a new home... Thank you
If you can take care of him or know anybody who can do so, please contact me.
Hi guys,
We're having a Dim Sum Buffet Brunch this Sunday Sept 23 to promote Beaujolais wines,
Dim Sum Brunch Buffet, with a glass of Beaujolais wine, @ 98 RMB/person
Here's the link:
i'm here now
Hi All
CRCC-Asia is organizing a charity event this Saturday Aug 25
Proceeds will be given to the following charity organizations:
Please encourage them by having a drink
Date: Sunday, 27th May
Time: 14:00 - 16:00
Address: The Other Place, #1 Langjia Hutong, Dongcheng District
Fee: ¥50/person (Including drinks and cookies)
Update your wardrobe this month! Bigger space, more fun, relaxing, mingling and SWAP (exchange) clothes, shoes and accessories you no longer need or wear. It's a fun way to spend time with friends. It's also a way to live green. Please bring minimum 5 items to participate. Responding at email@example.com or Stacey (15011566041)
时间:14:00 - 16:00
地点:东城区郎家胡同1号院 The Other Place
更新你的衣橱,迎接夏季的到来!场地更宽敞,内容更精彩。 这是时尚、节约环保的衣橱更新方式。 在这里可以结识到金兰之交,谈心说笑。每人至少带来5件衣物来参与活动。赶紧报名加入我们,享受快乐的下午茶时光吧!
Life Changing
Date: Saturday, 19th May
Time: 16:30 – 17:30
Group: 6 – 10 people
Address: The Other Place, #1 Langjia Hutong, Dongcheng District
Fee: ¥50/person
Life comes with lots of questions and problems, but not enough answers. It's a Rocky Road. Our small group helps people to learn about themselves, improve their interpersonal relationships and make life easier to live.
Receiving support and encouragement from group members and themselves. Life Changing is a platform to address feelings of isolation, depression, anxiety, or other important issues in their lives by listening and learning from others experiences and opinions. Our facilitator guides people to live a better quality of life and offers a mind opening experience. Life Changing also provides a great opportunity to meet people and make new friendships on a long journey to an unknown destiny called LIFE.
firstname.lastname@example.com or Stacey (15011566041)
时间:16:30 – 17:30
人数:6 – 10 人
地址: 东城区郎家胡同1号院 The Other Place
紧张的生活节奏,超负荷的工作压力和长期的负面情绪一直影响着我们的身体,心理和日常生活。在此我们为大家提供一个交流平台和环境。通过导师的引导,相互倾诉,相互促进。 从而了解自己,建立信心,调整改善现状,提高抗压能力和心理素质,使今后的生活向更好的方向发展。
firstname.lastname@example.com 或者 Stacey (15011566041)
Date: Saturday, 5th May
Time: 18:30 - 21:30
Address: Chan She, 7F Zhongyu Plaza, 6th Gongti North Rd, Chaoyang District
Fee: ¥80/person (Including dumplings and tea)
Jiaozi (Dumpling) is only for Chinese New Year Eve? NO! It is a popular traditional Chinese food we eat all year round! Take this opportunity to join our Jiaozi Night, which is a fun and exciting event to explore the wonderful world of Chinese culture through making your own Jiaozi as well as meeting new friends! Both herbivores and carnivores are welcome here! A must-have experience in Beijing, you should not miss it!
Please respond at firstname.lastname@example.com or Stacey (15011566041)
日期: 周六,5月5日
时间: 18:30 – 21:30
地址: 朝阳区工体北路甲6号中宇大厦7层禅舍
收费: 人民币80元/每人(包括饺子和茶水)
报名请联系:firstname.lastname@example.com 或 Stacey (15011566041)
Hey guys,
It's time to clean up your closet and make room for new items.
Join our clothing swap event this Sunday April 29 and get rid of your old items.
Here's the link: http://www.bjstuff.com/events/clothing-swap-new-to-you
Bring your old clothes shoes or accessories , exchange them with others or donate them, have a drink and have fun.....
Cheers to all
Sign up for Beijing's first WeChat nightlife newsletter
© 2013 Created by Asia Stuff Media.


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Commencement: June 7, 2013
At MIT, advanced degree candidates receive their Doctoral hoods in a separate ceremony held the day before Commencement. Family, friends, and mentors of PhD and ScD candidates are well aware of the long journey to earning a Doctoral degree, and the Investiture of Doctoral Hoods is a very happy occasion for all. The 2013 ceremony will take place on Thursday, June 6.
For more information, please click either Doctoral Candidates or Hooding Guests.


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Canadian cyborg says Google Glass design is cracked
Bad choices could 'set the movement back years'
Wearable computing pioneer and self-proclaimed "cyborg" Steve Mann says it's fine that Google is popularizing wearable technology with its Project Glass, but he's concerned that the online giant may be making serious mistakes with its design.
"I have mixed feelings about the latest developments," Mann writes in the March issue of IEEE Spectrum. "On one hand, it's immensely satisfying to see that the wider world now values wearable computer technology. On the other hand, I worry that Google and certain other companies are neglecting some important lessons."
Mann first began experimenting with wearable tech in the late 1970s, and has continued his pursuits as a professor with the University of Toronto's Department of Electrical and Computer Engineering.
He's a daily user of what he calls "computer-mediated reality" systems, going as far as to have a custom-built set of computerized spectacles permanently attached to his head – a fact that caused him some trouble at a Parisian McDonald's restaurant last year.
That makes him something of an expert on wearable computers, how humans react to them, and how they interact with them. And he says he sees Google making some very familiar blunders – ones that could even end up doing the wearable computing movement more harm than good.
For one thing, he says, there's no getting around the fact that your eyes see things differently when you're wearing a computerized headset like Google Glass. And while it's not much trouble for your brain to adjust to new visual inputs, the problems come later, when you take the glasses off.
One of these men is a model*. The other is an expert in wearable computing. Can you tell which is which?
"Through experimentation, I've found that the required readjustment period is, strangely, shorter when my brain has adapted to a dramatic distortion, say, reversing things from left to right or turning them upside down," Mann says. "When the distortion is subtle – a slightly offset viewpoint, for example – it takes less time to adapt but longer to recover."
What's more, Mann says that projecting unaccustomed imagery into the eye can have disorienting effects – particularly in the case of full-motion video.
"Virtual-reality researchers have long struggled to eliminate effects that distort the brain's normal processing of visual information, and when these effects arise in equipment that augments or mediates the real world, they can be that much more disturbing," he explains.
Mann says the design of Google Glass, in which the display is positioned over only one eye, can cause problems, too. Because the human eye cannot focus on something that's so close, Glass and similar designs use fixed-focus lenses to make the display seem further away than it is. But that forces each eye to focus on a different plane, which Mann says can cause severe eyestrain.
In the worst case, Mann says, long-term use of such devices could actually damage users' eyesight – particularly in the case of young children, and particularly if the devices are misconfigured.
Mann says his own, more recent wearable computer designs use optics to ensure that the device's camera captures imagery from the exact same perspective as the eye does, and they position the computer display directly ahead of the user, rather than off to one side. Still other optical tricks allow the wearer to view the display while focusing at any distance.
Solving problems like these will be just as important to the future of wearable computing as addressing issues around privacy and surveillance, Mann says.
"It's astounding to me that Google and other companies ... haven't leapfrogged over my best design (something I call 'EyeTap Generation-4 Glass') to produce models that are even better," Mann writes. "Perhaps it's because no one else working on this sort of thing has spent years walking around with one eye that's a camera. Or maybe this is just another example of not-invented-here syndrome." ®
* Actually, the smart-looking bloke is Stephen Lau, a Google engineer.
Google Glass (Sergey Brin) - 2012
EyeTap (Steve Mann) - 1999
The Jerk (Steve Martin) - 1979
That must smart...
To have spent so many years working on the subject in academia, and get completely ignored by the industry.
Re: The difference between Steve Mann's glasses and Googles version is ...
Oh, I don't know. Wearing glasses frames with no lenses and a tiny brick on one side looks a bit strange to me. As to practicality, and it pains me to say this, it's in the eye of the beholder.
Yes, with the polarized shades in the pocket, thanks.
Going shirt-free...
... does suggest he's telecommuting.
What you don't see is he's also modelling an early version of Google apparel; Google Pants - they might have a full waistband but the rest only covers the right backside cheek...
Try and unthink that image.


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UConn/Courant Poll: The Rising Virtue Of Careful Grocery Shopping
The Hartford CourantRick Sharr was visiting the home of a friend — a well-off friend — when he noticed lots of bulk items such as paper goods bought from super-discount stores. Sharr later asked his friend about it, knowing that the friend buys high-end food....Tags: Kaman Corporation, Elections, West Hartford, Consumer Confidence, East Lyme
Anthem's tip for better health: Try this ice cream
Anthem Blue Cross wants people to eat better. And to help its members make more healthful food choices, the insurance giant is sending out money-saving coupons. For ice cream. And processed sandwich meat. And mayonnaise. And canned vegetables. And,...Tags: Insurance, Diabetes, Arable Farming, Healthcare Provider, High Blood Pressure
Grammar Police target national anthem, asterik, entitled
I tend not to be too critical of people singing the national anthem. I know from my own efforts that it's pretty difficult. As long as they maintain a brisk pace — trust me, singers, no one except maybe your mom came to the baseball game to hear...Tags: Joe Biden, Services and Shopping, Groceries
IPS promotes healthier school lunches through new program
A new program at Indianapolis Public Schools will continue driving the message of healthy eating at an early age. Wednesday, IPS officials announced a new program called "Pick Your Favorite." It's primarily a poster campaign, featuring several local...Tags: Obesity, Overweight, Healthy Diet, Weight, Schools
Thanksgiving meal expected to cost more this year
With just a few days until Thanksgiving, many families in Central Indiana are headed to the local grocery store to buy the feast. Many are now experiencing a little sticker shock. Sheila Bonds is one of them. "I'm somewhat prepared. I may be psyched...Tags: Thanksgiving, Holidays, Services and Shopping, Groceries
Coat drive
Coats for Kids will be held by the North Hagerstown Lions Club through Jan. 10. The big, red drop container is near the Sears store at Valley Mall. All coats, clean and in good shape, from newborn through adult sizes, will be accepted. Coats will be...Tags: Sears, National Football League, Sports, American Legion, Services and Shopping
Chewsville Lions planning fundraisers
The Chewsville Lions Club is selling Sheetz fundraiser coupon books for $10 each. The books include more than $25 worth of food and drink coupons and are good for three years. To buy a coupon book, call Warren Middlekauff at 301-739-3298. The club also...Tags: American Legion, Spaghetti, Services and Shopping, Groceries
Blood drive includes admission to State Fair
Indiana Blood Center is asking donors to "Celebrate the Hoosier Spirit" by raising their sleeves. All donors will receive a free ticket to the Indiana State Fair, along with a coupon for food and a drink, while supplies last. On Thursday,...Tags: Charity, Fishing, Services and Shopping, Lifestyle and Leisure, Groceries
Sane yet serious couponing
In her past few weeks shopping with coupons, Diane Linn of Greencastle, Pa., got 12 rolls of Bounty paper towels for free and "a ton" of Chinet plates for 50 cents a pack. She bought four boxes of Kellogg's cereals and a gallon of milk for $2.40, and...Tags: Facebook, Hersheypark, The Herald-Mail, Apple iPad, Services and Shopping
Hagerstown Lions Club meets Tuesday
Stu Mullendore of HDP Inc., will be the speaker at Tuesday's meeting of the Hagerstown Lions Club. Birthdays for the month of December: • Dec. 6 — Jack Berkson • Dec. 7 — Don Trumble • Dec. 10...Tags: Sears, Christianity, Religion and Belief, Services and Shopping, Groceries
I hereby resolve¿
In the past I have made unrealistic resolutions, almost daring myself to live up to them. That won't happen this year. I realized recently that the reason my list of resolutions didn't work in years past is because all of the resolutions were absolute. I...Tags: Services and Shopping, Groceries
Haven Lutheran to host holiday concert
A holiday concert with music provided by the Appalachian Wind Quintet and the Haven Lutheran Senior Choir will be held Saturday, Dec. 10, starting at 5 p.m. at Haven Lutheran Church, 1035 Haven Road in Hagerstown. Selections of traditional and...Tags: Medical Specialization, Holiday Music (genre), Christianity, Music, Long Term Care
Sep 27, 2012
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|Column| Daily American
Nov 28, 2011
|Column| Herald Mail
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Roll your mouse over or click on the courses names to find out more detail.
Why a mountain bike course? Well you spend money on a good bike & good gear - why not spend a little more to be able to use them properly? Instead of 'I think I can', why not be a 'I know I can'?
Want something more specific or tailored to your needs? Check out our Private Session and Homeground Advantage pages for our private and tailored options.
* AMBC recommends that bikes be fully serviced by a qualified bike mechanic before anyone attends our courses.
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By Jason Grishkoff | May 18th, 2012
Though a couple weeks remain until Sigur Rós unleash their album Valtari to the world, yesterday the band streamed the full album via their website. Unfortunately, we missed it.
So, what's that mean? Well, it leaves us having heard just a few of the songs on the album. Today, The Music Ninja shared another one with us, "Ég Anda." As expected, it's a mellow, ambient journey of Icelandic post-rock — everything we've come to expect from Sigur Rós, and nothing more. Consider me slightly underwhelmed.
You can grab a pre-order of the album here.