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The New World | #1 | ||||||||||
Resident number three six five nine you have ten seconds to find the nearest commercial phone and dial one. Population pause for ten seconds: ten, nine, eight, seven, six, five, four, three, two, one. Assimilate. I cannot recall when I first heard the Voice. Perhaps it has always been there in some form reminding us of Assimilation. There is never a warning. Just a female voice calling out over the city. When your number is called you must immediately locate one of the many commercial phones that are used explicitly for this purpose. No one knows who is on the other end of the phone or what is said. We dare not ask. The are on every corner of every street. Perfectly timed ten seconds away from one another. In this world, we have no crime, no wars, no need for peace officers to patrol. Everyone has a home and is safe from harm. We learn of the struggles of the Ancient World where violence was a way of life. It was a cold world where children suffered and men and women had no self-control. They did not have the Voice to guide them. The Voice came and rescued them from near obliteration. Many fought against this and died. But for those who survived a new life was born. One of quiet joy and reflection. We honor the Voice that shields us, nourishes us. The Voice calls us to Assimilate and we listen to the Voice. I remember I once asked my mother, "What is Assimilation?" Her dark eyes darted to the open screen door. Quickly, quietly she closed the door. Taking my hand in hers, she led me into the pantry where she covered us with the potato sack. My eyes slowly adjusted to the darkness.She pressed her face up close to mine; her eyes wild with fear. "We never talk about that. It is ours only to obey. Have you asked anyone else? Quick, child, answer me!" I blinked at my mother. Her fingers were digging into my arms and I was silent in that moment of fear. "No one, Mother." Her fingers relaxed and she held me close to her, her hands stroking my hair. "It is our only to obey, child. NEVER ask that question again." And I never asked. Until the day they called my mother's number. Everything changed that day.
Posted on: 2008/7/3 22:38
Re: The New World | #2 | ||||||||||
thats a cool story
it makes readers want to read more this world u were talking about is like a utopia i read a book where there is no city of violence struggling to survive in a new world the book was called The City Of Ember(its part of a trilogy)u should read it cant wait to hear more of ur story about ur story, when person is called to a number must they do somethin sad or terrible?
Posted on: 2008/7/4 0:24
Re: The New World | #3 | ||||||||||
@lrcy333 - you shall have to wait and see...
(but thanks for the compliment...i will look up that book you suggested!) s
Posted on: 2008/7/4 0:28
Re: The New World | #4 | ||||||||||
Archive Record Code 46A Subsection 12 Transcript Records
Citizens of sector 9 you are now free to exit your protection zones. This is day 1652 after the Drop and all levels are declared clear. At the center of sector 9 are your personnel packages. You are all that remains of what will now be called the Ancient World. I am the Voice and I will guide and protect you during this time of transition. Assimilate. I remember the day we left our basement. We had been in there so long, the light hurt my eyes. The streets were quiet but soon filled with wandering people, all shielding their eyes from the suns bright glare. My parents went over to the neighbors house and talked quietly. As I looked around I noticed that there was no grass at all. The trees were blackened and charred. When the Voice came, everyone stood still. Assimilate. Everyone moved to the village square where piles of square packages sat. Each package had an address. I pulled ours out and brought it to my mother. Enclosed in each package were new clothes for the family and registration numbers. The Voice came on again and told is that we had two hours to change into our new clothes and memorize our numbers which were imprinted on our clothes. Within two hours, we were called for physicals. Everyone was screened and scanned for any toxics. All children under 18 were given current immunizations and all adults were given booster shots of specific vitamins to reduce the effects of poor nutrition during the time of confinement. The next day we began to realize just what had been done to us.
Posted on: 2008/7/5 9:34
Re: The New World | #5 | ||||||||||
Wooow. I like it
It reminds me of The Giver slightly. It has a different world that's very strict, precise. Thoough it doesnt seem to be going in the same direction...
Posted on: 2008/7/8 15:39
Re: The New World | #6 | ||||||||||
@emma - thanks...i dont think it is much to the taste of those on this site...but i figured i would give it a try...i will continue it anyhow, if nothing than for my own completion of a task
s I stared hard at the reflection in the mirror. Because at 15 I was still considered a child by the current standards, my number ended in a C. Our new laws protected me and mother. The penalty was death for harm against a female or child; the penalty was public lashings for harm against anyone else. There would be a public lashing today, the Voice explained while we changed into our new clothes and memorized our numbers. Children would never be allowed during the public lashing. Instead, they would take our classes to view the offender after the lashings as a deterrent against unlawful activity. My mother was sitting nervously in the living room when I made my way downstairs. Our home had been completely ransacked during the time after the Drop when there was no law. Still, we counted ourselves fortunate enough to still have a roof over our heads. Many were without homes and were being assigned lodgings. So far we had no lodgers. Assimilate. Resident number four eight three seven C you have five minutes to reach the center of sector 9 to receive your immunization package. Countdown begins.
Posted on: 2008/7/8 20:48
Re: The New World | #7 | ||||||||||
Eeek ^^
No, I think loads of people will like it on this site...just because they don't comment doesn't mean they don't like it/haven't read it- looking at the number of views is a better way. Nah, I really like this story so far. Keep it up
Posted on: 2008/7/8 22:29
Re: The New World | #8 | ||||||||||
@emma - i meant because it is neither RP or fan fic...i am glad you enjoy it anyhow...
Posted on: 2008/7/8 22:33
Re: The New World | #9 | ||||||||||
this is a great story! it has sort of a brave new world or 1984 feel to it. (not sure if you've read either of those, but they're both very good. )
i do hope you keep going with it. and for the record, we're not all here just for the RP's.
Posted on: 2008/7/10 21:45
If you are allergic to a thing, it is best not to put that thing in your mouth, particularly if the thing is cats. |
Re: The New World | #10 | ||||||||||
@kaz - thank you...yes, i know both those books....have you also read "the handmaiden's tale"...very good book if you enjoyed those...
Immunizations begin now. My father had been killed right after the Drop when the government lost control of everything. I still remember hearing his voice call down to us in the basement, warning us to stay still and quiet. For long hours we waited quietly in the dark. Not a whisper, not a sound. We grabbed each others hands when we heard loud angry voices followed by several gunshots. We were too afraid to call out to my father to see if he was okay. But I knew he was dead. There were no guns in our house. The center of sector 9 was filled with several people around my age. I think it used to be where we had parades a long time ago. It gets harder to remember anything from before the Drop. Everyone looked around avoiding eye contact. I listened to the Voice, mesmerized with the jarring sound of a cold, female voice. One by one we made our way to the front of the line where two workers completely clothed in white with white gas masks injected us with immunizations. My turn came but instead of being given an immunization I was given a full physical and then injected with several shots. The pain seared through me like fire. I fell to the floor in convulsions that seemed to last minutes but in reality lasted a few seconds. Allergic reaction to stale immunizations, I was told. I should go home and rest. I never noticed just how many of us had those allergic reactions. We began evolving the next day.
Posted on: 2008/7/14 0:13
Re: The New World | #11 | ||||||||||
((I loved Handmaiden's Tale))
Actually I'm glad I waited until now to read this - the ending here definitely is a great hook.
Posted on: 2008/7/14 10:49
Re: The New World | #12 | ||||||||||
this is getting more interesting serendepity
post more soon..
Posted on: 2008/7/14 10:52
Re: The New World | #13 | ||||||||||
I like how you keep the posts short so it never gets boring! Cliffhangers....ooh...my worst enemy
Posted on: 2008/7/15 21:08
Re: The New World | #14 | ||||||||||
We began evolving the next day. ooh...very eerie. i love eerie. i really like your writing style; direct, not too wordy. gives the whole story a slightly sinister atmosphere. (and i mean that in a good way. XD)
Posted on: 2008/7/16 19:22
If you are allergic to a thing, it is best not to put that thing in your mouth, particularly if the thing is cats. |
Re: The New World | #15 | ||||||||||
@ljspence - yes, it was a great book...you will probably see a lot of influence from that book in my story...
@emma/kaz - i keep the posts short and direct because if you think about it, the character probably didnt have a lot of contact with other people for at least five years...her memory of the time before is blurred and incomplete... Assimilate. Immunization phase completed. Redirection phase to begin shortly. Commercial phones are now in place. Residents will be chosen to participate during this phase. You will have ten seconds to reach any one of the phones in order to receive your instructions. Do not hesitate. The morning after our immunizations seemed brighter than usual. My ears hurt because everything was loud. The Voice announced that classes were to begin within the hour. It would be my very first day of school. I asked my mother what would happen during the Redirection phase. Her eyes glazed over as she looked past me seeing things that she must have seen long ago when the world was different. When I asked her again, she simply shook her head and whispered, I dont know. I could hear the fear in her voice and see it in her eyes. What was she so afraid of? What could she see that I could not? They had us gather again at the center of the town for school. We learned of the new rules and what would happen if we failed to comply. There were no desks, pencils, paper, or even any books. Our Redirection was simple we would become the Watchers and report to a commercial phone any unlawfulness. It was supposed to teach us self-discipline. Sadistic lights flickered in the eyes of more than a few of our group. I shivered as I realized that these were the ones I would need to be careful around. Because I knew how to read, I had already broken the first rule. School would be on Saturdays and Sundays. The other five days were to be spent in the community garden or in training. The training was supposed to strengthen us physically from our time spent underground. While we were in school, the adults were gathered in what used to be a dance hall. It was the same dance hall where my parents met as teenagers long ago. There would be no dancing today. The questions they answered were part of this new phase. They would also be the rope that would hang them all. s
Posted on: 2008/7/19 13:19
Re: The New World | #16 | ||||||||||
Hmm - it does remind one of the Chinese cultural revolution. Nothing like a little "domestic spying" to make everyone hate each other.
Posted on: 2008/7/19 15:56
Re: The New World | #17 | ||||||||||
each chapter gets more and more spooky. i love it!
there's a tenseness about it, a sense of anticipation, like being on the verge of a terrible storm or battle. definitely keeps one coming back for more.
Posted on: 2008/7/22 18:34
If you are allergic to a thing, it is best not to put that thing in your mouth, particularly if the thing is cats. |
Re: The New World | #18 | ||||||||||
I'm on the verge of flippling out here. Can't wait for the next bit.
Posted on: 2008/7/23 12:41
Re: The New World | #19 | ||||||||||
@emma - i'll have an update later tonight
Posted on: 2008/7/23 17:30
Re: The New World | #20 | ||||||||||
This is good, I'm hooked. I think someone else mentioned this already but it immediately reminded me of '1984'
Posted on: 2008/7/31 18:19
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Enter the second phase of the MUCH Sharpie Remix Contest!
Enter now!
Watch it online now!
Watch a scene from Degrassi's Graduation Special
Finale Friday 9E/6P
Teen Wolf Ep. 302: Chaos Rising
Watch online!
November 19th, 2012
We've heard about this song and we've been dying with curiosity to hear this song and here it is! The new will.i.am song featuring pop princess and X Factor judge Britney Spears.
The song, entitled Scream & Shout, is a club-banging dance track filled to the brim with beats, edits and all of the auto-tune. All of it. Spears' part on the track isn't actually as big as we'd expect, as she's only present in a few seconds of a repeated verse and her phrase "It's Britney, bitch," is sampled and pasted into the song.
Take a listen below and let us know what you think — did it live up to your expectations?
Tags: Britney Spears, collaboration, new song, scream and shout, Will.i.Am., X Factor
Posted on Monday, November 19th, 2012 at 5:23 pm by Melody and is filed under Blog, Celebrities & Pop Culture, Music & Videos, News.

subset: commoncrawl


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King Caesar wrote:Saw-U-In-1/2 wrote:Enjoy the new post.
The post better come with sprinkles. The rainbow ones. *checks post, glares at Saw* No sprinkles. *cocks shotgun*
But, all kidding aside, i was impressed. Like how it's more than just punch-punch-jab-jab. There are calmer parts and good introductions to monsters (ie Sanda, Gaira). Good work
As always, your comments never cease to help me out.
Still, I felt that parts of my story seem a little rushed.
Which areas do you feel could use some work?


text:
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Hinkley Lighting 4883 Three Light Chandelier from the Plantation Collection
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Apply to Huntingdon
Visit Our Campus
Give to Huntingdon
Browse the Directory
Login to WebMail
New Student Orientation:
Clare Shannon '11
Contact Information:
Dr. Allen Tubbs returned to Huntingdon in 2006 after previously teaching in the biology program during the 2003–04 academic year. He has also taught at Troy University, Spring Hill College, the University of South Alabama, the University of Southern Mississippi, Mobile College, and the Alabama School of Mathematics and Science. Dr. Tubbs served as assistant administrator at the J.L. Scott Marine Education Center and Aquarium, Institute of Marine Science, University of Southern Mississippi, and as founding executive director of the Alabama School of Mathematics and Science.


text:
Lewisville Leader > News
Donald teacher's day made better
From staff reports
Published: Monday, October 22, 2012 10:34 AM CDT
For Donald Elementary (Donald) Kindergarten Teacher Lori Redden, every day is a great day to be with her students, but recently she received a special surprise from OfficeMax for its "A Day Made Better" program.
In the midst of teaching, Redden was surprised by Donald Principal Michelle Wooten and OfficeMax with a big box worth $1000 of office supplies and a new desk chair.
"Lori is a phenomenal kindergarten teacher," Wooten said. "She is frequently requested by parents of incoming kindergarteners because of her wonderful reputation. She is loving, compassionate and begins each day with a hug for each student."
In addition, the school received six boxes of supplies from OfficeMax, which Donald donated to Lakeland Elementary School in Lewisville. Community recognition of LISD teachers is in line with the district's strategic design plan, which shows how education is the shared responsibility of the community.
"I was very honored and humbled by this day," Redden said. "My students are blessed by the many wonderful gifts that will be used in the classroom and shared among others in the school. The thoughtfulness from Office Max is greatly appreciated. I felt like a queen for the entire day. My students said, 'It was the best day of their lives.'"
Wooten nominated Redden to be recognized for the program, who was then selected from a group of teachers by OfficeMax.
Copyright © 2013 - Star Local News


text:
Prof. George Kuczera
Work Phone | (02) 4921 6038 |
Fax | (02) 4921 6991 |
firstname.lastname@example.com | |
Position |
School of Engineering
Office | EA130, Engineering A |
Kuczera is recognised as a world authority on the theory and application of Bayesian statistical methods in hydrology and water resources. His research addresses the fundamental problem in application of hydrology to water engineering, namely limited predictive ability arising from large errors in data and model errors arising from limited understanding of dynamics and complexity. His work has focussed on developing methods that make the best use of limited information and quantifying uncertainty to inform the decision making process. In recent years his work has led to the development of BATEA, Bayesian total error analysis, which represents a breakthrough in hydrologic modelling by providing a comprehensive treatment of all major sources of uuncertainty affecting hydrologic prediction. He also has made significant contributions in the area of water resources systems analysis.
His early industry experience and subsequent close association have influenced his research program. A feature of his work has been a commitment to develop his work to the point at which it can be taken up by the higher end of the industry. Achievements of significant practical value include:
- In water supply and drought security planning, Kuczera exploited the theory of network linear programming to develop a generalized simulation model of water supply systems. This work has resulted in two software systems, REALM and WATHNET, which are used widely in Australia by water agencies. His work on integrated urban water management seeks to maximize community benefits by integrating water supply, stormwater and wastewater at small to large scales.
- Kuczera and his team have developed a stochastic rainfall modelling framework to assist flood risk design. It can produce 6-minute rainfall time series of arbitrary length at virtually any location with a daily rainfall record. The developed software DRIP has been released for industry use.
- The publication, Australian Rainfall and Runoff, is the industry standard for flood estimation. In view of his fundamental contributions in the area of flood frequency analysis, Kuczera undertook a major revision of the flood frequency guidelines and produced supporting software.
- PhD, Harvard University, 1984
- Bachelor of Engineering, University of Melbourne
- Master of Engineering Science, University of Melbourne
Research keywords
- Bayesian
- Civil Engineering
Research expertise
Hydrologic Models: Identification, Calibration and Prediction
- Use of Bayesian statistical methods to describe parameter uncertainty and to characterise different sources of error.
- Understanding and quantifying the predictive accuracy of hydrologic models.
Water Supply Management
- Multi-criteria optimization of water resource system infrastructure and operation
- Simulation of urban water cycle at different time and space scales.
- Drought security analysis
Flood and Drought Risk Assessment
- Flood frequency analysis
- Stochastic rainfall modelling (point and space-time models)
- Stochastic streamflow modelling especially using hidden Markov approaches.
Fields of Research
Code | Description | Percentage |
090599 | Civil Engineering Not Elsewhere Classified | 40 |
090799 | Environmental Engineering Not Elsewhere Classified | 40 |
040699 | Physical Geography And Environmental Geoscience Not Elsewhere Classified | 20 |
Body relevant to professional practice.
- Member - National committee on water engineering, institution of Engineers Australia
Editorial Board.
- Journal of Hydrology since 2000
- Nordic hydrology, since 2005
National committee on water engineering, institution of Engineers Australia (Australia) |
01/07/2004 - 01/06/2006 |
Project leader H1
eWater CRC (Australia) |
01/01/2006 |
2000 |
Warren Medal
Institution of Engineers, Australia (Australia) Best research paper in civil engineering in Australia |
1999 |
G.N Alexander Medal
Institution of Engineers, Australia (Australia) Best research publication in water engineering |
2007 |
WEB of Science citation (May 2007) h-value 15 Ave citations/paper 13.76
Web Of Science (Australia) Web of Science citation index provides peer-based measure of impact of research |
2002 Modelling Conference
NZWWA New Zealand water and Waste Water Association, New Zealand (Conference Presentation - non published.) |
2002 |
Hydrology and Water Resources Symposium, Wollongong, 2003
Institution of Engineers, Australia,, Australia (Conference Presentation - non published.) |
2003 |
Rainwater Colloquium Kuala Lumpur
National Hydraulic Research Institute of Malaysia, Malaysia (Conference Presentation - non published.) |
2007 |
International Conference on Water and Environment (WE-2003)
Organised by Singh, V.P. and Yadav, R.N., India (Keynote speaker) |
2003 |
Administrative expertise
1) Head of discipline of civil, surveying and environmental engineering
2) Program convenor (civil engineering, environmental engineering)
3) Various ad hoc University admin responsibilities including selection, promotion review, research committees
Teaching expertise
Have developed and taught courses in:
1) Hydrology
2) Probability and statistics
3) Water engineering: theory and practice
Have taught:
1) Computer programming


text:
The big day came, here in my town anyway – even though trees had toppled over on my street in the storm, one of them squashing two cars as they sat in the driveway of our very nice neighbors…
An eight-person posse of little Trick-or-Treaters showed up right at 6:00. I thought I was ready this year but – whoops! – I had forgotten to turn on the front porch light. I sprang for the switch and lurched to the door, giving two fairy princesses a bit of a scare I fear.
"Um can we have some candy?" one of them said unsmilingly as if I needed help understanding how things were supposed to work on Halloween,
As it happened, I did. I had candy enough to feed three Boy Scout troops and the right kind this time too, since I was advised twice over thusly:
"Where are the Dum Dums?" a kindergartner had said to me Tuesday, inspecting my stash and trying to disguise his contempt.
I went right down to CVS and loaded up on them.
Then, "Don't get Three Musketeers !" I heard a guy at the supermarket say to his wife just as she – and I – were hauling Three Musketeers bars by the armful into our two carts.
"No kid wants a candy bar that's just nougat!" he exclaimed.
I quick put them back.
"That's right," he said to me. "Stick with your Snickers, your Reese's Pieces," which I've noticed a lot of people pronounced "Reesee's Pieces."
In the end we had maybe 30 kids, inlcuding a wild little band of ten-year-olds who had the brass to show up twice. "My, what a lovely house!" said the boldest of these, stepping right inside past me as his buddies helped themselves to fistfuls from the bowl: Snickers, Kit-Kats, Skittles and on and on. "Whoa, be moderate !" I said.
"Yeah, be moderate!" echoed a masked ninja impishly.
And the funny thing is when they rang the bell again not ten minutes later,that stepping-right-inside kid did the same thing again: "My, what a lovely house!" he said with a twinkle in his eye, knowing right well that this gave them away as repeaters and scam artists.
I love a kid like that I have to say. Plus you're supposed to be a little naughty on Halloween., right?
And tell ya what it's a lot more fun to be the one answering the door than the one dragging around after his little kid yelling Tiffany! I said No running!" Who ever heard of Halloween without running AND trying to grab all the loot in sight?


text:
Oklahoma Baptist finished fourth in the men's race and sixth in the women's for a combined third place at the NAIA National Cross Country Championships Saturday in Vancouver, Wash.
The Bison finished with 179 points and the Lady Bison 253 to give OBU a combined 432, which is the third-best combination total in the NAIA. British Columbia had the top combined total.
Check out the free-of-charge, live video streaming of the 2012 Cross Country National Championships awards ceremony on Nov. 17. The session starts 4:30 p.m. Saturday. This stream is courtesy of Concordia's (Ore.) Sports Information Director, Jason Dormeyer, the Cascade Collegiate Conference and Hudsons Bay High School. Please share with your internal and external audiences and fan base.
Seven Oklahoma Baptist athletes were named NAIA Cross Country Scholar Athletes, it was announced Friday.
Emily Christiansen and Mariah Strong from the women's team and Bison Cordell Baker, Neal Ellis, Austin Germiller, Samuel Whelan and Louie Cook earned the award.
Oklahoma Baptist won the Men's Sooner Athletic Conference Cross Country championship Saturday in Shawnee, advancing as a team to the NAIA Meet.
OBU won with a score of 35, followed by Wayland Baptist at 47, Lubbock Christian at 58, Oklahoma City at 114, Rogers State at 134, St. Gregory's at 141, John Brown at 184 and Science and Arts of Oklahoma at 240.
Oklahoma Baptist punched its ticket for the NAIA National Women's Cross Country Championships Saturday, winning the Sooner Athletic Conference Meet at Gordon Cooper Technology Center.
OBU won with 30 points, followed by Rogers State with 79, Oklahoma City with 89, Lubbock Christian at 101, Wayland Baptist at 120, St. Gregory's at 158, John Brown at 166 and Science and Arts of Oklahoma at 183.
Oklahoma Baptist hosts the Sooner Athletic Conference cross country meet at Gordon Cooper Technology Center Saturday morning.
The women's race is at 9:30, followed by the men at 10:15.


text: The Show Catwalk Close up Fashion Shows Spring/Summer 2011 Menswear Calvin Klein Collection 19 June 2010 Jessica Bumpus INTELLECTUAL fashion ruled the runway at Calvin Klein – the first look out comprised a boxy shirt in black complete with glasses hanging from the neck before moving onto sleek sportswear looks in black and slate grey shades. On first look, one appeared to be a tracksuit, but on closer inspection was a sleek shirt and trouser combination on which the bunched tracksuit top detailing had been incorporated. Turquoise, taupe and honey created the rest of the colour palette which was interspersed with graphic grey prints. SEE THE CALVIN KLEIN COLLECTION SHOW ARCHIVE


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Totem Lake, Kirkland Apartments and Rentals on Walk Score
The map below shows apartments and rentals in Totem Lake, Kirkland.
Totem Lake has a population of 5,964 and an average Walk Score of 67. Totem Lake is the #3 most walkable neighborhood in Kirkland.
Apartments Near Amenities
Use Gotta Have filter above to find Totem Lake, Kirkland apartments near grocery stores, coffee shops, restaurants, parks, and more.
Apartment Buildings
Average Apartment Costs in Totem Lake, Kirkland
Based on the first few accommodations in this search, we found:Studio apartments at an average cost of $1039. The cheapest studio rent is $1005. The most expensive studio price is $1074.
One Bedroom apartments at an average cost of $1170. The cheapest 1 bedroom rent is $1091. The most expensive 1 bedroom price is $1189.


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CABS Memorial Day Holiday Service (5/27)
In observance of the Memorial Day Holiday, there will be no CABS service on Monday, May 27, 2013. Summer service will resume on Tuesday, May 28, 2013.
CABS Advertising: Off Peak Rates for External Customers
TTM is now offering discounted rates for external advertisers during the May/Summer academic term! From May 1-August 15, external advertisers can post ads on our CABS bus system for 50-70% off of the regular rates. Please see our advertising sheet for exact rates and specifications.
Call us today at 614-292-RIDE (7433) for more information on how to reach our students, faculty, staff and visitors.
Summer Construction - Traffic & CABS Route Impacts
Beginning Monday (5/6) — the day after Commencement — there will be several construction projects impacting traffic on campus. Stay up-to-date throughout the summer with detailed information and a map of major traffic impacts at go43210.osu.edu.
Capital City Half Marathon Impacts Streets Near Campus on 5/4
The Capital City Half Marathon will take place on Saturday, May 4 from approximately 8:00AM to 11:00AM. Due to the running of the race near campus, several streets in the area, including portions of Lane Avenue, High Street, and Olentangy River Road, will be closed at various times throughout the race. Motorists may experience traffic delays while traveling to and from campus. For more information, please see Capital City Half Marathon.


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March 5, 2012
News Release - From Inside Indiana Business
Columbus, IN – Over the past weekend 20 finalists from seven counties in Southeastern Indiana presented their ideas for a chance at winning $10,000 as part of the next-generation youth entrepreneurship initiative known as the Maverick Challenge.
The Maverick Challenge program is designed to give high school entrepreneurs hands-on experience in the practice of entrepreneurship. Counties who participated this year include Bartholomew, Brown, Decatur, Jackson, Jefferson, Jennings, and Scott. Since its inception in 2008 over 450 students have participated in the program and more than $40,000 has been awarded.
"This is a great program that really encourages our young people to think outside the box and explore opportunities in our free market environment," stated Don Horan a judge for the Challenge. "As a judge I was impressed with the great ideas, business plans and presentations our young entrepreneurs brought to the regional event. Congratulations to all the participants and our winners on a job well done."
This year's winners presented three unique ideas. Morgan Tomson, a junior from South Decatur High School, was awarded $3,500 for her idea Tomson Cattle. Her innovative plan was to combine embryo transfer work and artificial insemination for cattle with traditional agriculture and offer an on-site facility for housing and providing donor cattle services.
Dillon Shaffer, a junior from Columbus North High School, was awarded $2,500 for his creative way of providing organic chicken to customers through his business Healthy Hens. Brownstown High School seniors Hunter Davidson and Tyler Bishop also received $1,000 for their innovative way of providing customers frozen yogurt-to-go through a vending machine format with their business For-Yo-To-Go.
Maverick Challenge Regional Coordinator and Enterprise Columbus Director Amber Fischvogt stated, "This is a way for us to spotlight the young innovators we have in our region. It's also a great opportunity to reach out to students and teach them about innovation while exposing them to viable career opportunities through entrepreneurship."
Students through out the Challenge have access to workshops and online tools needed to take their idea from a concept and develop it into a full business plan. Students submit these plans which then go through multiple rounds of judging at both the county and regional level. Finalists present their plans to a panel of regional judges consisting of entrepreneurs, service providers, educational representatives, and other community leaders. All finalists will receive a cash prize for their hard work and effort in developing an idea and attempting to take it to the next level.
2011 Maverick Challenge Winners
Regional Partners for the Maverick Challenge include: Brownstown Chamber of Commerce, Columbus Area Chamber of Commerce, Community Education Coalition, Economic Opportunities 2015, Economic Development Partners of Jefferson County, Enterprise Columbus, Greensburg Chamber of Commerce, Jackson County Industrial Development Corporation, Jennings County Economic Development, IUPUC, Main Street Greensburg, Mid-America Science Park, Seymour Chamber of Commerce, Southeastern Indiana SBDC, and Werling Charitable Foundation.
The Maverick Challenge aims to further develop the innovative spirit of Indiana by reaching out to high school students and showing them viable career opportunities through entrepreneurship. It was started in 2008 by the Columbus Area Chamber of Commerce and Enterprise Columbus. Since then over 450 students from more than 15 high schools across seven counties have participated in the Challenge and over $40,000 has been awarded to students.
Source: Columbus Area Chamber of Commerce


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Yup, pretty much!
Via George Takei
Ultra-conservative Christian groups like One Million Moms (whose numbers are actually closer to One Thousand Moms, but they like to pretend there are more of them) have a weird perspective when it comes to protecting their children. They're trying to get people to boycott Marvel and DC Comics due to an upcoming gay wedding and a superhero coming out, respectively.
To them, two people in love getting married is an abomination, but they never complain about the violence in comics, movies, games and the real world. They're worried that kids will see gay people being happy and will magically become gay themselves. You know, like how kids see superheroes flying and shooting laser beams from their eyes and they're suddenly transformed into Superman. Of course. That's how it works.
Who cares if your kid comes out as gay? It's your child, it's your duty to love them unconditionally. Otherwise you are a SHITTY PARENT and you don't deserve to have children. Wouldn't it be simply HORRIBLE if gay people would treated equally and with the same respect offered to heterosexual people, instead of being treated like abhorrent deviants? (Spoiler alert: no, it would not be horrible. That would be wonderful, actually. Everyone deserves to be treated equally.)
Maybe their kids would prefer being protected from their bigoted, hateful, idiotic parents. The world would be a happier place if those awful scumbags never existed.
(Source: arcaneimages)


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Articles in Opinions
Simplicity is ubiquitous: if you — like I — get sucked down the gorgeous wormhole that is Pinterest, you know what I mean. Click on the DESIGN tab, and there they are: hundreds of rooms painted a dull monochromatic gray/beige/ecru. A single, long Forsythia branch stands imperfectly perfect in a chipped wabi-sabi bud vase, which is set upon an ancient pine side table chinked with time. Click on the FASHION tab: passels of tranquil, doe-eyed models dressed in dull, monochromatic gray/beige/ecru. They're wearing loose-fitting overcoats, and modern and expensive versions of their grandfathers' 1930s cordovan wingtips. Click on the FOOD tab: chipped, matte-finished Heath coffee bowls in gray/beige/ecru hues, filled with variations of the same thing — grains, beans, usually some kale, a drizzle of olive oil, a tangle of lemon zest — and set down on askew cream-and-red dishtowels that have seen endless washings and line-dryings. The image, or any number of versions of it, has been re-pinned a thousand times which, in Pinterest parlance, is a really good thing.
Oh, the simplicity, a work-harried friend wistfully whined to me one morning while we were on the train, commuting two hours to our Manhattan jobs from rural Connecticut. I really want to live and eat like that, she added, looking over my shoulder at my iPad — simply and quietly.
Of course you do, I told her. And so do I.
» Click here for a chance to win one of 10 copies of "Poor Man's Feast," by Elissa Altman.
And, apparently, so does everyone else these days, so much so that a new crop of magnificently-produced, nearly wordless, expensive magazines — maga-Tumblrs, really — has arrived on the scene, promising vicarious calm, conviviality and aspirational serenity of the sort that Thoreau went to the woods to find 159 years ago. Instagram-softened images of meaningful dinner parties abound; young flannel-shirted men in their 20s — Smith Brothers look-alikes — smoke vintage Meerschaum pipes as they gaze across placid ponds at tire swings swaying in the distance while their ladies thoughtfully pour local herb-infused gimlets into authentic 1930s Ball canning jars. You read the sparse text. You swoon. You study. You wonder if these people have day jobs.
The message is clear: You – yeah you, with the three kids in daycare and the divorce, getting off the IRT and running into Starbucks for your McVenti before hunkering down in your cubicle under those fluorescent lights for eight hours while the jackass next to you yammers on his cell phone about the great sex he had last night — you, too, can live a simple life.
That is, if you work hard enough at it.
If you wear the right authentic clothes and drink the right authentic drinks out of the right authentic vessels. If your food is unfettered and unfussy and thoughtfully produced and served in the right coffee bowls of the right color, and was perhaps procured from the right CSA or the right farmers market.
Overwrought authenticity
For those of us who have suffered through the fashion of anxious, nervous food — inauthentic, tall, overwrought — such simple, gastronomical style is exactly what we've been breathlessly waiting for. But has the style of living and eating this way, with its gorgeous prepackaged rusticity and come-hither appeal, just become exigent fetish? Are our attempts to be "simple" so self-conscious and superficial that the benefits of real simplicity, peace, mindfulness, thrift are lost? Will being simple — eating simply, living simply — go the way of the Pet Rock?
Trends are a direct reflection of our ever-changing cultural and socio-emotional needs. In the greed-is-good 1980s, everything was big — shoulder pads, hig hair — and the contrived food of the time, unnatural vertical and architectural, was an extension of that style. In late 1988, I was served an elaborate, human fist-sized chocolate piano at a restaurant in Beverly Hills. A scaled-down replica of a Steinway baby grand, it had eighty-eight black and white chocolate keys, and strings fashioned from spun sugar. After the grim 1970s, life was suddenly all about the frantic quest for the elaborate and ornate, and the food on our plates reflected it. In the 1990s, everyone declared themselves a home-schooled chef — the Food Network went on the air in 1993 — and we all went out to buy kitchen blowtorches and home foamers and timbale molds. After 9/11, we craved peace and conviviality, and the next big thing was comfort food. The sale of crockpots and Creuset casseroles took off like they'd been shot from a cannon.
So what created this fraught mandate for the ancient saucepan — dented to perfection — that we spend hours searching for at Goodwill? Why the farmhouse tables laden with elemental dishes and the longing gazes serene as stone? Desperation for simplicity and authenticity smacks of a sort of psychic exhaustion, and the stark realization that living and eating in a complicated overdone way will take a toll on our souls. It compels us with an almost furious hysteria to return to preconceived notions of what's real, even if what's real is nothing more than an often fetishized metaphor for ever-elusive safety, and a commodified yearning to bind our frayed connection to equanimity and control.
In a world of constant digital connectedness, of nebulous relationships and jobs that disappear before our eyes, of an often fraudulent and dangerous food system, where we feed our children pink slime and anyone can slap a green label on their over-processed product and pretend it's organic, we'll pay anything we can to get simplicity, or some semblance of it back.
But if simplicity really is just a fetish, what will happen when the fetish fades and the trend is over? What will we eat and how will we live?
Top photo: Elissa Altman. Credit: © Susan Turner
I was taken aback recently to hear the hard statistics: The United States imports more than 50% of the fruits and vegetables we put on our tables.
We regularly see produce from Mexico, Canada, Chile, China, Guatemala, Ecuador, Peru and more — imports that have tripled since the 1990s. The produce is harvested before it is even ripe, so that it can be cheaply and efficiently boxed and shipped to our shores for consumption often weeks later.
And while it is a fact that the local food movement is growing exponentially, the reality is that these small farming efforts are often built on marginal land or urban plots. As for big agriculture, according to the American Farmland Trust we lose more than one acre of farmland to urban development every minute of every day, 24/7.
It all adds up. Stifling competition from often inferior product from abroad. Aggressive developers here at home. Shopping malls. Young farm family members choosing not to follow in their parents' footsteps.
According to the USDA, the number of farms in the United States fell to a six-year low in 2012.
Shrinking number of farmers
According to the USDA, as of 2007 (the latest date for such statistics) the average age of principal farm operators was 57 years old and there are relatively few prepared with the skills to take their place. How could it be that the Unites States, once the envy of the world in terms of agricultural output, is not even producing enough to feed our own people?
As a nation it's no secret that we eat too much and too much of the wrong foods, and this has dire consequences on our health. We are currently ranked 33rd on Newsweek / Bloomberg's 2012 survey of the world's healthiest countries.
I was reminded of these and other sobering statistics at a screening of "Ground Operations: Battlefields to Farm Fields," a powerful documentary that addresses the urgent need to retool and reboot U.S. farming practices.
Thanks to the efforts of Dulanie Ellis and Ray Singer, award-winning filmmakers in Ojai, Calif., a social action campaign has been launched nationwide to give combat veterans the opportunity to become a new generation of farmers.
In 2000, Dulanie Ellis launched Walk Your Talk Productions to explore what it would take to protect the world-class farmland in her region of California from development. Thus began her commitment to agricultural activism. Her partner in the documentary, filmmaker Ray Singer, shared her passion and together they embarked on a three-year journey that has profoundly affected each of them. Their goal is to strengthen the growing network of combat veterans who are transitioning into organic agriculture and to build resources for veterans so they can create healthy new lives for themselves and contribute to food security for our nation.
Back from the battlefields
Recently returned from protecting U.S. interests overseas and having traded in their fatigues for overalls, hundreds of veterans returning from Afghanistan and Iraq are now committed to growing organic produce and selling it to local communities from Seattle to Florida.
Colin and Karen Archipley, founders of Archi's Acres in Valley Center, Calif., have taught more than 100 veterans not only how to grow crops, but how to run a farm as a business through their Veterans Sustainable Agriculture Training (VSAT) program.
VSAT is a proprietary hands-on six-week training program "from seed to market" with an emphasis on developing a business plan. Colin and Karen purposefully tap into the skills and military training of the veterans — attention to detail, dedication and thoroughness — and assist with job placement and business creation at the end of the immersive training. Graduates include successful farm owners and workers, soil-testing pioneers, restaurateurs, and owners of food companies.
Michael O'Gorman, a passionate advocate for the cause of teaching veterans to farm, is the founder and director of the Farmer Veteran Coalition (FVC) located in Davis, Calif. This national network of independent veterans-in-agriculture has teamed up with the USDA to offer free educational retreats in sustainable agriculture all around the country, open to veterans and their spouses.
The coalition serves as an important networking agency. Veterans are able to talk with farmers, attend workshops on financing and related business topics. FVC also offers the Fellowship Fund, which makes small but strategic grants to farmer-vets so they can get what they need most to strengthen their operation.
"Our goal is to connect the latest generation of veterans from Iraq and Afghanistan to viable careers in agriculture," says Michael. "What we see amounts to religious conversions. These young folks have taken on the military and farming — two of the hardest challenges we face — and they're not even 30 years old."
American-grown food for all — it's more than a wish. The United States is projected to add some 18 million people by the year 2020. With nearly 334 million mouths to feed by the end of this decade, food supply is arguably one of the defining issues of our time. Think about it. Homegrown food is healthier for you. Healthier for your children. Healthier for our communities. Healthier for America.
The next time you plan your week's shopping, check first for a local farmers market. You may just find a veteran farmer continuing to do service for our country.
Top photo: Mark Winkworth. Credit: JJ Britt
I pause, unsure how my question will be received. "Have you had kale chips?"
That was the first time I posed the question to a patient in a medical exam room. With more than a decade of practicing internal medicine under my belt, I had never felt particularly inspired or successful in counseling my patients about their weight. Then I attended Healthy Kitchens, Healthy Lives (HKHL), an annual medical conference at the Culinary Institute of America in St. Helena, Calif., a gathering aimed at training doctors in nutrition and cooking. Within weeks upon my return, I was "prescribing" my first recipe.
Like many of my patients in the San Francisco Bay Area, John, who is in his late 40s, is overweight. He has never been successfully motivated to slim down because no "diet" has ever worked for him. When I bring up his chart and show him his body mass index (BMI), he says, "I'm fat, but nothing I try ever works."
Chipping away at the weight issue
"What do you eat on an average day?" I ask. "Do you eat fruits and vegetables?" John says he loves vegetables and loves to cook. He even volunteers at a local farmers market. But he has a weakness: "Chips," he says. "I can't stop eating chips." John's idea of chips is the potato variety, soaked in fat, fried and overly salted. I suggest he try kale chips and give him a simple recipe (see below). I tell him he can eat as many as he likes.
A month later, John has lost 5 pounds and is perceptibly happier and more confident. "Doc," he says, "No doctor has ever given me a recipe before. Those kale chips are so good! Thank you."
Granted, obese patients need more than a recipe for kale chips to find their way to a healthy weight, but a simple nutritious and non-fattening recipe is a first step and a great incentivizer. By giving John a fantastic-tasting substitute for his beloved chips rather than forbidding him to eat one of his favorite treats, I was able to convey that a different way of eating would allow him to enjoy snacks while feeling healthier and losing weight along the way.
Healthy recipe Rx
When doctors discuss food, it's usually in the context of nutrition rather than flavor, as in: "You've really got to cut back on the junk food." Well, patients know that, they just may not know what to replace their junk food with. What if doctors began giving out simple recipes for healthful, whole-food alternatives before they handed out prescriptions for cholesterol-lowering medication? Or gave a prescription for exercise and a decadent tasting fruit-based dessert to help control blood pressure?
Traditionally, medical schools do not include coursework in nutrition or, certainly, in cooking, and insurance companies are unlikely to reimburse for nutritional counseling. It's much faster and easier to write a prescription for a drug, and because it may require no change in lifestyle or self-discipline on the part of patients, they may prefer a pill as well. And if the doctors themselves aren't the best role models, due to long work hours and the same poor dietary and exercise habits she is asking her patients to rectify, they may not have credibility behind their message.
How do we change this? First, doctors must learn about nutrition and healthy cooking. Showing patients how to shop and cook, and giving them actual recipes should be the next step doctors take. This would instigate a cultural shift and require advocating for insurance coverage, but the change would improve the nation's health and save health-care dollars in the long run.
Cooking for the cure
Dr. David Eisenberg, a professor at Harvard Medical School, is devoted to this idea. He founded Healthy Kitchens, Healthy Lives with the goal of turning physicians into foot soldiers in the war against obesity and other nutrition-related diseases. Over a four-day course each March, doctors swap scalpels for chef's knives, and white coats for aprons, as they attend cooking demonstrations and get hands-on in the kitchen. They leave the conference with a changed perspective and a renewed zeal to talk prevention.
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» Kids' garden adds new flavors to miso soup, ongiri
An HKHL alumnus, Dr. John Principe, completely restructured his Chicago-area practice and now has a teaching kitchen. Principe, who says that he had been "burnt to a crisp by the methods of conventional medicine," credits Eisenberg and HKHL for saving his career. "The ability to empower people to take control of their health through the simple tools of a knife, fire and water is amazing," he says. "It's primitive but essential!"
A sprinkling of other programs around the country are also taking the initiative in teaching doctors how to cook. Dr. Robert Graham, associate program director for the Internal Medicine Residency at New York City's Lenox Hill Hospital, runs a six-week program to instruct medical residents in nutrition, weight management and exercise. Students take cooking classes at the Institute of Culinary Education. The University of Massachusetts Medical School offers cooking classes tailored to physicians' medical specialties, and Tulane University's Medical School and Johnson and Wales University recently established the first Culinary Medicine collaboration, with the goal of pairing physicians and chefs.
So picture this: At your next checkup, you'll be weighed in, get your blood pressure checked, and your latest cholesterol and blood sugar numbers. Then your doctor will hand you her favorite kale chip recipe or one that turns frozen bananas into ice cream. It seems far-fetched now, but it would make medical and fiscal sense to make such a scenario a reality in the immediate future.
Dr. Shiue's Kale Chips
1 head kale, washed and completely dried
a few pinches of salt, to taste
1 to 2 tablespoons olive oil
1. Wash whole kale leaves, shake out or dry in a salad spinner, then place on a rack to dry thoroughly. Depending on your temperature and humidity conditions, this can take an hour or several hours. Alternatively, dry thoroughly with towels.
2. Preheat oven to 275 F.
3. Once kale leaves are completely dried, tear leaves off the fibrous central stem into bite-size (potato chip sized) pieces and place onto two baking sheets in a single layer with some space around each leaf.
4. Sprinkle on salt and drizzle with a small amount of olive oil, about 1 tablespoon per baking sheet. Toss with tongs to evenly distribute salt and oil.
5. Place prepared kale leaves into the preheated oven, and bake for 20 minutes, turning over leaves halfway through baking.
Serve immediately.
Variations: Experiment with tasty seasonings, including cayenne pepper with a squeeze of lime juice, Bragg Nutritional Yeast and nori furikake.
Top photo: Baked kale chips. Credit: iStockphoto
Follow Danielle Nierenberg, and you will end up in interesting places. I learned this reading the missives she e-mailed from developing nations around the world during her tenure with Nourishing the Planet and the Worldwatch Institute. The Tufts-educated Missourian delivered awful truths about the world's broken food system with an upbeat focus on inspiring individual-sized solutions. I missed her ever-present freckle-face grin when the e-mails stopped.
Now she's back! With her new venture, Food Tank, Nierenberg and partner Ellen Gustafson remain focused on solutions, but this time they are the sweeping, world-altering kind.
Food Tank will bring together farmers, policymakers, researchers, scientists and journalists with the funding and donor communities to participate in a clearinghouse of information and data. Solid information about what's working, they believe, will lead to more and better research and development. It's a step-by-step scientific process toward food justice and a sustainable agricultural system.
I recently asked Nierenberg to share some background on herself and Food Tank.
You have worked to raise awareness about food quality and availability for a long time. What led you to become involved in this cause?
I've always been obsessed with food. I'm the person who wants to know what she's having for dinner at lunchtime. I had the opportunity to work with a lot of farmers right after undergrad as a Peace Corps volunteer and that really helped me understand the connections between how we grow food and the impacts on health and the environment. Since then I've really tried to highlight what farmers, business, entrepreneurs, researchers, youth, policymakers and others are doing to make the food system more sustainable.
How did that work lead you to create Food Tank? What do you hope to accomplish?
We want to build a network of eaters, producers and policymakers and highlight the solutions that are already working.
There is so much focus on investment in big, sexy technologies, and we want to highlight how many of the answers to our most pressing social and environmental problems are already out there.
If we start now, there is an opportunity to develop a better vision for the global food system. Fixing the system requires changing the conversation and finding ways that make food production — and consumption — more economically, environmentally, and socially just and sustainable.
We also want to work with our advisory group to develop a new set of metrics to measure the "success" of a food system. For the last 50 years, the measurements have been based on calories and yield and not on the nutritional quality of food, or whether a food system protects water and soil, or whether it promotes the empowerment of youth or gender equity.
What organizations and individuals are working with you on this project?
Ellen Gustafson is the co-founder of Food Tank. She and I have had a mutual crush and admiration for one another for years. Often she and I are the only young-ish women who end up at both industry conferences and sustainable food conferences. Ellen's work has been more on the entrepreneurial side. She co-founded FEED Projects with Lauren Bush and started 30 Project.
My work has focused on more on-the-ground research and evaluating environmentally sustainable ways of alleviating hunger and poverty. Over the last few years I've traveled to more than 35 countries in Africa, Asia and Latin America talking to farmers and farmers groups, scientists and researchers, policymakers and academics, youth, journalists and others collecting their thoughts about what's working to increase incomes, raised yields, improve nutrition and protect the environment.
People around the world seem to be far more aware of the issue of food quality and food security. What has caused this awakening?
I think that since the food and economic crisis began in 2007 and 2008 there's a growing movement around how not just to feed people, but nourish them. Most of the investment in agriculture is on starchy staple crops and less has been invested in leguminous crops, protein-rich grains or indigenous vegetables. These are crops that are not only more nutritious, but tend to be resistant to drought, disease, pests, high temperatures, etc.
And more and more young people are getting involved in the food system — as producers in urban gardens in Asia, as bakers in New York, as seed distributors in Kenya, and as chefs, food manufacturers, etc. The food system and agriculture have often been something young people feel forced to do, rather than something they want to do. We need to find ways to make it more economically and intellectually stimulating so it becomes something that people want to do and know that they can make money from.
If you could snap your fingers and make one change in the food system, what would it be?
There's no one thing that can happen to change the system, but a big thing I'd like to see is more investment in agro-ecological practices. Again, most of the investment in agriculture is in sexy technologies and commodity crops and starchy staple crops, and not in the things that are already working — everything from agroforestry and solar drip irrigation to combining "high" and "low" technologies through using the Internet and cellphones. The solutions are out there. They're just not getting the attention, research and investment they need.
Top photo: Danielle Nierenberg at a site visit to the AVRDC-The World Vegetable Center in Arusha, Tanzania. Credit: Bernard Pollack
OK, maybe it's because I'm a little under the weather as I write this but, dagnabbit I am more than a little bent right now.
What can it take, for the love of Mike, to get a decent, well-priced glass of wine at a restaurant? Time after time, meal after meal, I bring a bottle of wine with me to dinner, seeing as I am in the business. But I always take a look at the list, just in case there is a cool, reasonably-priced by-the-glass option to kick-start the evening. Alas, more often than not, I'm rippin' out my bottle straight away and gladly paying the $25 corkage fee, realizing I might have to pay that twice knowing the crew I run around with.
How hard can it be? Why do restaurants consistently charge $10 (or more) a glass for a bottle that costs $6 (or less) wholesale? I understand the concept of getting your cost back on the first pour, but c'mon, this is getting silly.
Since I am a wine seller, life for me will go on. I have enough wine street smarts to navigate lists and find something decent or bust out my own bottle if it's not happening. My concern, however, is for that group of wine drinkers that we fine wine merchants (and, we hope, progressive restaurateurs), are trying to transition over from Two (and a half) Buck Chuck and Yellowtail to another level of wine, one that, while not much more expensive ($10 to $12 a bottle retail instead of $2.49 or $8) delivers another dimension of flavor and styles.
Short-sighted proposition
If restaurants are going to be content with trying to squeeze as many dollars as they can out of a bottle, we will soon lose touch with this new wave of wine drinkers. We won't be able to bridge the gap and continue to nurture their palates if these people are forced to pay $12 for a glass of mediocre "coastal" Cabernet, when they could be paying $6 for a fabulous Old Vine Grenache from Spain, or Picpoul from the Languedoc. At $12 for an OK glass of Cabernet, I would be reaching for beer provided I didn't have that wine in my bag.
For the next eight weeks, Kyle Meyer and Tristen Beamon of Best Wines Online will hand-select a wine they will make available to Zester subscribers at an exclusive 10% discount below the store's already competitive prices.
» Sign up here to receive the wine discount code in the new Zester Daily Weekender newsletter.
And that's the point. Merchants and restaurateurs have to work together to foster and educate this new generation of wine lovers. There are numerous studies showing that millennials are very curious about wine but, like many folks nowadays, do not have serious money burning a hole in their pockets. That said, these consumers are also curious about craft brews, so they often have a unique, artisan drinking experience for less — simply because there is some kind of archaic formula in place dictating the minimum price for a glass of wine.
What if restaurants charged $6 (the price of a 12-ounce beer, for the most part) for an interesting glass of wine? Not wicker basket Chianti, not corporate Cabernet, not private label Chardonnay sourced from Fresno, but a real, authentic, genuine bottle of wine that could open eyes. Would they lose money or sell more wine? Would they gain customers because they were offering cool wines at great prices? Granted, more restaurants have expanded their wine lists to include many offerings south of $50 a bottle. But let's be honest, that was born out of necessity based on the economy, and was hardly a peace offering to those of us who couldn't find a bottle less than $75 just a few short years ago. Why couldn't restaurants apply that same philosophy to their by-the-glass programs?
Smaller dining establishment, more wine for a fair price
Trust me when I say the corporate wine world wants to keep everything just the way it is. There is a wealth of boring cheap wine tied into the spirits business. This wine is essentially sold for nothing to engage restaurants to purchase bar liquors from these large wine/spirits conglomerates. One thing I've noticed is that when the dining establishment is smaller, and has no spirits, the wine selection tends to be stronger. Coincidence? I think not. The "big boys" want the restaurants to do one-stop shopping since, to them, wine is merely a greaser to sell more gin. The problem is, more than a few restaurants are all too happy to comply.
I say to those restaurants, "fight the power!" and don't let the man keep you down. Take a chance, engage your customers, and show them the world of wine is more than whatever the distributor is closing out that month. Find interesting, food-friendly wines and sell the wine for a fair price. I'll help you out. Email me, or look at our list of sub-$10 wines on our website. Before you know it, I think your customers may be having a revelatory moment like Steve Martin's character in "The Jerk": "Well if this is out there just think how much more is out there!"
Top photo: Kyle Meyer. Credit: Mina Bahadarakhann
At Zester Daily, we scour the world for interesting food and drink stories to share with our fans. As luck would have it, we only had to drive an hour south to Orange County, California, to find our latest discovery: Best Wines Online, a new wine e-tailer we know you will enjoy.
We have trusted the talents of founders Kyle Meyer and Tristen Beamon since their years managing another wine store. Their well-earned reputations as wine sleuths able to sniff out values in the obscure corners of wine's ever expanding universe are complemented by an encyclopedic knowledge of Bordeaux and Burgundy.
Their picks reflect a preference for balanced wines that shine on the dinner table. Kyle and Tris take the time to learn the backstories of the wines they sell. With their guidance, wine shopping is more treat than chore.
When we learned this dynamic duo was opening a store of their own, we jumped at the chance to introduce the venture to Zester fans.
Discounts for hand-selected wines
Today, we are proud to announce that Zester Daily and Best Wines Online have launched a marketing partnership. Each week, Kyle and Tris will hand-select a wine they will make available to Zester subscribers at an exclusive 10% discount below the store's already competitive prices.
Zester newsletter subscribers will find a Best Wines Online promotion detailing the weekly wine offer in our new Weekender newsletter sent out toward the end of the workweek.
On bestwinesonline.com, you'll find detailed wine descriptions and a growing library of videos both from Kyle and Tris' travels as well as interviews with winemakers who visit their shop. Their personal touch extends to customer service. When you call their store during California office hours, you'll get a living, breathing human being on the phone.
They are limiting their stock to 1,000 labels — enough variety to represent the wide world of top-shelf wines along with stacks of tantalizing under $20 treats. Rare among boutique e-tailers, the pair also feature hard-to-get older vintages straight from the wineries.
We know you will enjoy getting to know Kyle and Tris and their particularly delicious take on fine wine at bestwinesonline.com. Sign up now for Zester's newsletter so you won't miss out on any of these delicious deals.
Top photo: Kyle Meyer and Tristen Beamon of Best Wines Online. Photo and video credits: Matthieu Silberstein
Let's take a poll. If I say the word "canning" what comes to mind? From my experience, your mental images would fall into one of three categories: grannies, a skull and cross bones levels of danger, or the sleeve tattoos and multiple piercings of hip DIYers. Canning and other forms of home food preservation have an image problem.
As for my basement? Don't get me wrong, there's some neat stuff down there (quarts of tomatoes, some tangy chutneys and pickles, a few fall squashes still hanging on), but "Hoarders" it is not.
Everyone should learn to preserve their own food
Teaching home cooks how to preserve food is often seen as folly, a luxury technique for those who have extra time on their hands. But we eaters are in a cooking crisis right now. There are segments of our population that cannot feed themselves for lack of basic kitchen skills. Expecting people to preserve might seem, initially, like asking the starving not just to eat cake, but to decorate it, too. But preserving foods is a reliable, economical and useful means of preparing seasonal ingredients. It has served the home cook for generations and can do so again.
When I was growing up, my grandmother canned, dried and fermented everything that came out of her garden. She put up her tomatoes, dried her herbs, made tremendous dill pickles and even her own wine. She didn't do this because she was a gourmand. She did it because she was poor. For her, it was insurance; she was essentially building her own food bank every summer so that when things got tight in the winter, there was not only good food to eat, but some delight to be had as well.
In the early 1900s "Tomato Girl" clubs taught women how to can tomatoes and imparted the business skills needed to turn canned goods into profit-generating enterprises. The women of these clubs grew their own crops and processed, packaged and sold their produce to help support their families. The clubs were often the doorway to business and educational experiences unattainable to most women at the time.
In an era when economic pressures are driving more of our citizens toward food insecurity, and the increasing cost of fuel will limit our ability to ship food as widely as we do currently, preserving our own food could be part of the solution to a more stable, sustainable and equitable food system.
Benefits of preserving your own food
Preserving food is practical. It minimizes waste. Think of how much food is discarded at the farmers market, the grocery store and in our gardens because it went bad before it could be eaten. The famously prolific zucchini doesn't have to wind up in the compost pile; you can turn it into pickles. Berries that are starting to fade make a terrific sauce when cooked down with a little sugar.
Preserving food at the peak of its season evens out uneven production, providing for eaters when fields are fallow.
Preserving saves energy. Canned, fermented and dried foods can be stored without refrigeration.
Preserved foods provide income. They can be sold as added-value products by farmers and community gardens. If this business model is out of reach, food swaps and barter exchanges transform preserved foods into a kind of currency that helps eaters stock up on great tasting home-crafted foods.
Preserving protects food sovereignty. Just as victory gardens fed our nation in wartime, community and school gardens can help build our individual and our national food independence.
Contrary to popular belief, you don't need to be a deep DIY kind of a guy or gal to preserve your own food. (Though I can't imagine you would earn your "Portlandia" badge without it.) It's just a simple thing we can do to feed ourselves.
Photo: Sherri Brooks Vinton. Credit: Chris Bartlett
I wonder how many Americans realize their importance in the world of wine. The United States has recently overtaken France and Italy to become the globe's biggest market, drinking a full 13% of all the wine produced on the planet, more than any other nation. While wine drinking has been declining rapidly in the European countries that make so much of it — France, Italy and Spain — we are amazed at how rapidly and firmly a wine culture has been established in the U.S.
In cities such as New York, Chicago and San Francisco, you can hardly move for wine tastings, wine bars, wine courses and people who are parlaying their interest in wine into building collections, visiting urban wineries and taking wine tours. But even in the vastness of America between the coasts, wine has been catching on. We looked up wine events in Des Moines, for example, and were delighted to find at least one a month. What we like about this development is that these new wine lovers, many of them relatively young, are working out their own preferences rather than being spoon-fed a series of ratings.
» Enter here to win one of 10 copies of "American Wine" by Jancis Robinson and Linda Murphy.
Americans are among top wine producers
But it is not just as a consumer that the U.S. now leads the world. Americans overtook Argentina in the 1990s to become by far the most important wine producer outside Europe, with the total amount of American wine produced gaining on the amount made in France, Italy and Spain. The shifting balance is due in some part to a determined program to rip out surplus, low quality vineyards in the EU.
Robert Mondavi was always convinced that California could make wines that were the equal of Europe's best. That point was made long ago, but what thrills us is that American interest is so great that wine is now being made in every state in the Union. Hawaii and Alaska have their own wines, and North Dakota has eight bonded wineries. We long ago recognized that California, Washington and Oregon could make great wine, but now is the time to check out what we call The Other 47.
Rieslings in the Midwest
The curious American wine lover would be well advised to investigate the less-celebrated steely Rieslings of northwestern Michigan and the Finger Lakes region of New York. In blind tastings of Rieslings from throughout the world, their offerings have been ranked among the finest. But perhaps the best Viogniers, Petit Mansengs and Bordeaux blends of Virginia would be an appropriate starting point for an exploration of American wine in view of Thomas Jefferson's early efforts on his Monticello estate to turn Americans into a nation of wine drinkers. (It was the local phylloxera louse that scuppered his early plantings of the European vinifera vines, by far the most dominant vines in wine production.)
In some of the more inhospitable sites for grape vines, where the climate is too cold and the growing season too short to support European Vitis vinifera varieties such as Cabernet Sauvignon and Merlot, grape breeders, particularly in Minnesota, have been developing cold-hardy hybrids that ripen their fruit relatively early and produce fully mature grapes that can be vinified into seriously good table and dessert wines. Look for La Crescent and Brianna whites, and Frontenac and Marquette reds. Older French-American hybrids, with names such as Baco Noir, Cayuga, Chambourcin and Vidal Blanc, remain important grape sources in the most challenging terroirs in the Midwest.
More options in the South and Northeast
In wet, humid Southern states, native Muscadine vines, which have adapted to the conditions, produce musky-sweet aromas and flavors that can be an acquired taste for some, but are embraced by others who have grown up drinking them. In New York, Michigan and Pennsylvania, the native Concord grape used so widely for juice, jelly and grapey wines such as Manischewitz, can taste pretty extraordinary to a palate not raised on Cabernet and Chardonnay. However, some American vine varieties — the Norton grape of Virginia and Missouri comes quickly to mind — can produce admirable wines without the rankness associated with Concord, wines that should appeal to any lover of fruity reds with character.
Then again, there are wineries in the U.S. that ship in grapes from sunnier climes (often California), and vinify and bottle them under their own labels. Despite movements across the country calling for only locally grown grapes to go into locally produced wines, importing West Coast fruit keeps many a winery tasting room financially afloat.
And in some parts of the country — Alaska, North and South Dakota in particular — vintners make their living selling wines made from vegetables and non-grape fruits. Pumpkins, rhubarb, berries, cherries, apples, pears, peaches, just about any produce that has natural sugar, can be fermented into wine. Many of them taste surprisingly good.
We feel strongly that the dramatic increase in quality of wines made in The Other 47 deserves more recognition. Be adventurous in your wine choices.
Photo: Jancis Robinson and Linda Murphy. Credit: Michael Wright Studio


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Manufacturing Mirror
Manufacturing Mirror | News Resource for the Manufacturing IndustryBreaking news from the world of manufacturing. This online newspaper has an extended scope, covering the industry and highlighting breaking news about manufacturers, products, sales, distribution, and personnel in the manufacturing and textiles sector. We additionally cover international news stories, and updates from the business world and global markets, in order to be a one-stop news resource for those interested in manufacturing.
In addition to our own resources, we take news from contracted wire services. We also spider external news sites such as manufacturing periodicals, industry organs, and general media, on an hourly basis, 24 hours a day, seven days a week to ensure our news is continually updated and refreshed.
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Batman: Arkham Asylum was released less than a year ago, but don't let that stop the sequel! According to Warner Bros. Interactive's German wing, Arkham Asylum 2 could arrive as early as October of this year. That's certainly the current listing for it, ahead of any officially announced release date.
Batman: Arkham Asylum 2 was revealed at last year's Spike VGA show, although little more than a teaser trailer was shown. The original game received rave reviews and several Game of the Year nominations, including here at Destructoid.
Warner Bros. has denied the release date and pulled the info, but the info was definitely there.
What say you? Are you ready for more of the Bat in October, or do you think that's not enough development time? Speak your brain on the matter, by all means!
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Antimicrobial and Antibacterial Soap
Recent Customer Reviews of Antimicrobial and Antibacterial Soap:
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Antibacterial Soap Refill, Foam, PK 3
We bought this product (and corresponding dispener) to save on water required in rinsing (due to it being foaming) and to reduce the likelihood of remaining soap (foam on the hands is easier to rinse completely) causing dried chappiness. It succeeds on both fronts. We are so pleased that we purcha... Read full review
by emilyac
8 months ago