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It would be an insidious route to the end of the world, one that doesn't make quite the exciting movie plot as asteroids and super tornadoes but that could be far more of an effective apocalypse: Water overuse.
There are nearly 7 billion people on the Earth at this moment, and each person depends on water as a basic requirement for survival. Surface waters, such as rivers and ponds, cannot provide enough water to support society, especially the demands of developed nations, making aquifers-deep caverns of underground water the size of several states, at the least - a vital source of water.
In many parts of the world, civilization is unknowingly sucking these aquifers dry.
Dan Charles, National Public Radio's food and agriculture correspondent, reports that among the world's most important aquifers, those experiencing the most stress are in Western Mexico, the Middle East, India-Pakistan, Northern China, and the High Plains of the United States. And, he says, the primary threat is agriculture pulling out water faster than is being naturally replenished.
"Some of these aquifers are being exploited at a stunning rate, but what's truly alarming is how many people depend on that over-exploitation for their food," Charles said.
He explained what he called each aquifer's footprint, an area of land many times larger than the actual aquifer that relies on the underground resources. For example, huge population densities rely the food grown in India and North China, not to mention Mexico's U.S.-bound fruit and vegetable production and the United States' Great Plains grain belts that "feed the world."
The Ogallala Aquifer, which sits underneath portions of eight states including South Dakota and Nebraska, is the U.S. aquifer that Charles mentions. He stresses that this year's historic drought is definitely playing a part in the Ogallala's failing health, but ultimately, the demand by irrigation needs is the ongoing threat.
"The High Plains [Ogallala] aquifer in the United States, meanwhile, is having a particularly bad year," Charles said. "Farmers are pumping even more than usual, because of the drought afflicting this part of the country, and it is getting less replenishment from rainfall. So, water levels in the aquifer are falling even faster, leaving less water for the region's rivers, birds, and fish."
The Ogallala is approximately 174,000 square miles in size and a depth of a few hundred feet to, at most, 1000 feet depending on the location, according to the High Plains Underground Water Conservation District No. 1, based in Lubbock, Texas. Some wells drilled into this aquifer yield more than 1000 gallons of water per minute, while wells in others yield only a couple of gallons per minute. Depth to water below the land surface ranges from just 100 to nearly 400 feet, adds the Northern Plains Groundwater Conservation District, based in Dumas, Texas.
The Ogallala is shrinking. In 1990, it contained 3.27 billion acre-feet of water, the majority of which was located under Nebraska. The most recent estimate of the volume of water in the entire aquifer was just under 3 billion acre-feet, reports the High Plains Underground Water Conservation District. It takes an estimated 50 years to recharge lost water to the aquifer. Natural recharge happens through percolation of precipitation through the soil into the water table. The average recharge rate for the entire Ogallala Aquifer is estimated at one-half inch per year and brings with it chemicals leached from agricultural ground.
Before the development of irrigation, discharge from the aquifer occurred from natural resources such as ponds, lakes, streams, and wetlands fed by seeps and springs. The High Plains Underground Water Conservation District reports that while there are still seeps and springs flowing, many have ceased because of the lowering of the water table. About 95 percent of the water pumped from the Ogallala is for crop irrigation. According to the U.S. Geological Survey, a study from 2000 found that irrigation withdrawals from the Ogallala totaled 17 billion gallons per day. It's no wonder that in the last 50 years, the water table has dropped 190 feet in depth, reports the Environmental Defense Fund, headquartered in New York City with offices across the country.
The Ogallala Aquifer isn't going to dry up in the immediate future, but it's also not an infinite resource. The Environmental Defense Fund estimates the aquifer's lifespan range from 60 to 250 years, depending on the area and the rate of annual water use and weather conditions. Certainly, drought conditions like that of this year-the U.S. Drought Monitor continues to show much of the area covering the region of the Ogallala Aquifer sitting in an exceptional drought with long-range conditions continuing to worsen-deplete the aquifer at an even faster rate. In addition to crop irrigation-a 2003 study found that 1 bushel of corn required 2100 gallons of irrigated water-the Environmental Defense Fund reports that a significant amount of water usage also goes toward the making of corn ethanol, to the tune of an additional 780 gallons of water to produce 1 gallon of ethanol.
Of course, water is also being pumped from the aquifer for non-agricultural uses, including home use, golf course and green space irrigation, and industrial needs.
Many producers complain about water use restrictions, but before the government intervened, prior to the 1970s, farmers were lowering the water table by as much as five feet in their areas each year, according to the High Plains Underground Water Conservation, and that was well before the crop production levels of today. Still, despite water use regulations, the water table continues to drop, simply because supply can't keep up with demand, Charles reports.
"This can't go on forever. Already, many farmers are being forced to dig deeper wells to get at that water," he said. "In some areas, they'll just have to stop using those underground stores of water altogether."
But there's hope. Here's what's happening in water conservation trends:
· Irrigation technologies that use water more efficiently, adjusting irrigation schedules to local weather conditions and soil moisture results, as well as regulating water pressure to reduce waste through runoff or evaporation.
· New drought-resistant crop varieties, such as Monsanto's DroughtGard corn and DuPont Pioneer's AQUAmax corn.
· More federal incentives to encourage farmers to use less water, such as through no-till cropping systems, crop rotation, and precision nitrogen applications.


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Known as the Adam Smith of the North, Anders Chydenius laid out his economic prescription for mercantilist [Sweden-Finland] in The National Gain in 1765, suggesting a concept of spontaneous order eleven years before Adam Smith in The Wealth of Nations: "Every individual spontaneously tries to find the place and the trade in which he can best increase National gain, if laws do not prevent him from doing so."
For Chydenius, freedom and diligence were the foundations of an economically prosperous nation; direction from the government only gummed up the gears of a natural system of human interaction.
Thus the wealth of a Nation consists in the multitude of products or, rather, in their value; but the multitude of products depends on two chief causes, namely, the number of workmen and their diligence. Nature will produce both, when she is left untrammeled … If either is lacking, the fault should be sought in the laws of the Nation, hardly, however, in any want of laws, but in the impediments that are put in the way of Nature.
Pastor, politician, writer, doctor, scholar, scientist, experimenter in plant and animal husbandry, economist, musician, proponent of freedom and enterprise—Chydenius was a renaissance man in the Age of Enlightenment, careful to root his ideas on human dignity in divine providence. Chydenius asked:
Would the Great Master, who adorns the valley with flowers and covers the cliff itself with grass and mosses, exhibit such a great mistake in man, his masterpiece, that man should not be able to enrich the globe with as many inhabitants as it can support? That would be a mean thought even in a Pagan, but blasphemy in a Christian, when reading the Almighty's precept: 'Be fruitful, multiply and fill the earth.'
The National Gain, written originally for the Stockholm Diet in 1765—66, caused Chydenius's own party to exclude him from future representation. Chydenius retreated into his parish work until 1778 where once again he challenged the Diet with his advocacy for workers' rights, later set down in a letter to the Royal Economic Society:
The Creator only put people to work, but did not stipulate the type of work each of them should do. Stealing was the only thing that the Almighty prohibited, but no target was set for diligence, how far it was allowed to go or what sort of things such diligence produced. He did not tie anyone to the plough nor did He tie anyone to trade guilds but merely when and where each one perceived how best to make a living where he could better himself.
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Illuminate your path with post lights for added security. This modern Ellis polished stainless steel post light measures 45cm tall, and features two individual lights, for directional lighting.
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Strathnaver Museum is a local history museum near Thurso in Caithness.
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Chilblains (CHILL-blayns) are the painful inflammation of small blood vessels in your skin that occur in response to sudden warming from cold temperatures. Also known as pernio, chilblains can cause itching, red patches, swelling and blistering on extremities, such as on your toes, fingers, ears and nose.
Chilblains may get better on its own, especially as the weather gets warmer. Chilblains usually clear up within one to three weeks, though they may recur seasonally for years. Treatments typically consist of lotions and medication. While Chilblains don't usually result in permanent injury, they can lead to infection, which may cause severe damage if left untreated.
The best approach to chilblains is to avoid developing them by limiting your exposure to cold, dressing warmly and covering exposed skin.
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Classic Accessories UTV Storage Cover
Discount Ramps is proudly offering you the Classic Accessories UTV Storage Cover! This storage cover for UTVs from Classic Accessories is available in three colors, Olive, Camouflage and black. The model numbers for the UTV storage covers are: 78143 for the UTV Storage cover in real-tree camouflage, 78147 for the olive colored cover, and18-046-010405-00 for the black colored cover. The UTV's are the toughest of the tough, but still they can be harmed by elements. This Classic Accessories UTV Cover gives you protection in all seasons and whatever the worst Mother Nature can throw at it.
The Cover itself is made from a UV-resistant ProtekX fabric for extra weather and abrasion protection; the UV- Resistant ProtekX fabric for is made of 600 denier polyester PVC. The cover features an elastic cord in the bottom hem for a fast and custom fit and has dual air vents which reduce condensation and ballooning in winds. This Classic Accessories QuadGear UTV Storage Cover is designed to fit UTVs that are equipped with roll cages up to 120 inches in length. The UTV Storage Cover comes with it's own carrying bag and has a one year warranty.
If you would like to learn more about the UTV Storage Cover front rack box or would like to place an order, please visit the UTV Accessories website. Discount Ramps also offers many other UTV accessories like the utility gear rail system bracket that acts as an additional accessory mount for the Utility Gear Rail system. This item includes c-clamps and metal mounting brackets. Also offered is the utility gear rail double gun boot mount. This double gun boot mount can hold two gun boots on the utility gear rail system and will accommodate the Gun Boot 5.0 and the Gun Boot 6.0. It includes 2 metal gun boot mount plates and 2 boot Tector gun mounts, as well as all the necessary mounting hardware. There are many other UTV Accessories available from UTV covers and bow holders to fuel packs and glasses. If you would like to know more, please visit the UTV Accessories website.


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Indian Tamil actors protest Sri Lanka war conduct
Tuesday - 4/2/2013, 8:27pm  ET
NEW DELHI (AP) -- Tamil movie stars in India, including superstar Rajnikanth, fasted for a day to protest what they say is the mistreatment of ethnic Tamils in neighboring Sri Lanka and to demand an international investigation into alleged wartime abuses there.
The actors were joined Tuesday by directors and producers in Chennai, capital of India's Tamil Nadu state.
The Sri Lankan civil war is an emotional issue in the state where a political party has already withdrawn its support from the national government, accusing it of watering down a U.N. resolution criticizing Sri Lanka's conduct against its minority Tamil population during a final military push against Tamil Tiger rebels in 2009.
A U.N. investigation indicated that the ethnic Sinhalese-dominated government might have killed as many as 40,000 Tamil civilians in the final months of the war.
Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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The 2011 San Francisco Downtown Throwdown Recap
Posted Oct. 31, 2011
Words and Photos: Larry Nuñez It's official: The 2011 Downtown Throwdown events were bigger and badder than ever before. The second stop of the country's premier pre-season rail jam hit San Francisco on Saturday, October 29th, 2011, and all the best rail riders made their way to The City By The Bay to compete for a chance to win some cold, hard cash. Vans riders Darrell Mathes, Zac Marben and guest judge Eric Willett helped decide the victors ...
The Feeders! Sacramento Video
Posted Oct. 28, 2011
The Lake Tahoe area's talent came out swinging at Sacramento's The Feeders! event. A stacked event where it was any man/or women's to win. In the end Max Warbington dropped consistent technical rail and bank tricks to be the clear favorite and take home the win and an invite to Saturday's Downtown Throwdown in San Francisco. Thanks to all the sponsors and competitors for helping us finish off this years The Feeders! tour with a ...
TTR Snowboarding iPhone App
Posted Oct. 25, 2011
Now there's a new way to keep up to date with all the latest TTR World Snowboard Tour news, blogs, videos and results! The brand-new, free TTR Snowboarding App for the iPhone and iPad provides easy access to rider profiles and rankings as well as a look at all the current contenders for the TTR World Tour Overall, Halfpipe, Slopestyle, and Big Air titles. There are exciting competitions to enter and a library of hundreds of videos to tap ...
Final DOWNTOWN THROWDOWN In San Francisco, CA
Posted Oct. 24, 2011
The DTTD Video Team is at it again. Check out the latest Downtown Throwdown San Francisco COMMERCIAL. In the past 5 years this event has grown from a great local event to the biggest and most respected urban snowboarding event in the world, with a focus on the up and coming snowboarders who are shaping the industry. "I'm humbled at how big this event has grown, and definitely excited about its future" says Snowboy Productions President Krush Kulesza. "With ...
Sheryl Mathes SNOWBOARDER Mag Photo Shoot
Posted Oct. 21, 2011
Check out this behind the scenes video of Peter Line's SNOWBOARDER Magazine photo shoot starring Darrell Mathes like you've never seen him before.
Arthur Longo In Burn's "Human/Machines"
Posted Oct. 19, 2011
Featuring Burn Units snow team riders Gigi Rüf, Arthur Longo, Ståle Sandbech and Mathieu Crepel, this short film by Johannes Östergård explores two contrasting sides of freestyle snowboarding: stylish moves in hand-shaped, natural terrain, and progressive tricks in modern machine-cut snowparks.
Seattle Downtown Throwdown Video
Posted Oct. 18, 2011
Here's our video from the first stop of the Downtown Throwdown in Seattle, WA on Oct. 8th, 2011. There's plenty of jibs, jams and slams along with a sweet blessing from the Sacred Water Canoe Family, real Northwest style. Vans Team Riders Darrell Mathes and Zac Marben were two of the judges that determined which lucky rider would walk away with the cash. Enjoy the video and for even more coverage, check out our Photo Recap of the ...
Final Stop Of The Feeders! In Sacramento
Posted Oct. 17, 2011
The Final Stop of The Feeders! is in Sacramento, CA this weekend, and it's the last chance for riders to qualify for the Downtown Throwdown in San Francisco on Oct. 29th. If you think you got it what it takes, get down to Sac Town and show 'em what you got. Watch the video for more info...
I-Pod's Switch Backside Double Cork 1260
Posted Oct. 14, 2011
Vans Team Rider Iouri "I-Pod" Podlatchikov has landed the first ever documented Switch Backside Double Cork 1260 / Switch Double McTwist! Booyaa.
Method Mag's "Firsts" with Wolle Nyvelt
Posted Oct. 12, 2011
As the season approaches and many of us are awaiting our first turns of the season, Method Mag caught up with Wolle Nyvelt for a run down of his "firsts". First time on a snowboard, first movie he watched and the first dude who inspired him, none other than his Vans Teammate Jamie Lynn. Check it the interview with tons of cool photos and videos on methodmag.com. Just another AK pow turn... Boring! Photo: Oli Gagnon.
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Food Chain Radio News
Food Chain Radio Host Michael Olson
Urban Farming Agriculturalist
Why did Stalin's government starve millions to death?
Guest: Professor Walter Zaryckyj Center for U.S. – Ukrainian Relations
In 1932 and 1933, approximately seven million Ukranians and Cossacks were starved to death in the breadbasket of the Soviet Union by the central government of Joseph Stalin.
Some scholars suggest the Holodomor ("extermination by hunger") was caused by bad weather and poor planning – an accident of policy. It was, after all, the time in which Stalin's central government was going about the countryside eliminating private property. The resulting economic chaos, the argument goes, was enough to cause the killings.
Other scholars suggest the Holodomor was an act of willful intent. This argument points to the recalcitrance of the Ukranian people toward Stalin's central government. The Holodomor, their argument goes, was a deliberate act of genocide.
Stalin's starving to death of tens of millions of Ukrainians and Cossacks leads us to ask…
How did Stalin's government take control of the Ukraine's food?
How did that government manage to withhold the food from the people who grew the food?
Food Chain Radio News
Food Chain Radio Host Michael Olson
Urban Farming Agriculturalist
Can junk food be re-engineered to health food?
Guest: David H. Freedman – Author "How Junk Food Can End Obesity," Tune into the Food Chain Radio Show Live on November 10, 2013 Saturday 9AM Pacific
Like Time Magazine's "God is Dead" cover back in the sixties, The Atlantic's "Michael Pollan Has No Clothes" did indeed succeed in capturing my attention.
'What,' I wondered, 'could this piece of foodie sacrilege have up its sleeve?'
Reading along the "How Junk Food Can End Obesity" article by David H. Freedman, I then came upon an assertion made by the journal Obesity that Americans living today can expect to collectively lose one billion years of life to obesity.
Freedman's piece suggests the movement to a diet consisting of fresh, whole foods, as epitomized by the work of Michael Pollan, was rather missing the target with respect to addressing the obesity epidemic, and that we would be well advised to turn our attention away from the Whole Foods Market to "junk" food, which is also called "fast" food, and even "industrial" food.
Junk foods, Freedman asserts, are where we are getting too many calories, too quickly, and where we can really do something about losing one billion years to obesity. And so we ask…
Food Chain Radio News
Urban Farming Agriculture
Food Chain Radio Host Michael Olson
#942• November 2, 2013 • Sat 9AM Pacific
Guests: Jo Ann Baumgartner, Wild Farm Alliance
Sarah Hackney, National Sustainable Agriculture Coalition
Ken Kimes, New Natives Farm
What kind of farm will be allowed by government food safety rules?
For whom will government rule make food safe?
Consumers * Industrial Farmers * Local Farmers
Responding to a number of industrial food contaminations, Congress passed the Food Safety Modernization Act of 2010. This Act granted absolute dominion over the nation's food to the U.S. Government's Food and Drug Administration (FDA).
There are five areas of food safety enhancements being planned by the FDA:
(1) Prevention controls to hold those up and down the food chain responsible for implementing "safe and effective" measures to prevent contaminations.
(2) Inspection and compliance controls to watch over the food chain.
(3) Import controls to force food importers to certify compliance with food safety guidelines.
(4) Response controls to give FDA the abilitly to recall any food it deems unsafe for any reason.
(5) Enhanced Partnership controls to better allow government agencies to coordinate food safety efforts.
These government food safety rules, which are now up for comment, lead us to ask…
Why was a former Monsanto Corporation executive selected to rule over food safety?
How will his new rule attempt to make food safe?
What kind of farm will be allowed to grow government-safe food?


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Central Quidditch Club (Oak Spring) CANCELLED Comments
Come be part of an extraordinary Quidditch Club!
Learn about this exciting team sport imported from the magic world. But our camps are a no-flying zone, so there's no flying broomsticks here - it's Quidditch for muggles!
Learn the rules, form teams, and play the game! Then compete in the Council Cup Tournament!
Dress for the weather. Dress to fly err run! Bring a water bottle. We will provide all equipment, snacks and drinks. Please email Nalette Castillo at firstname.lastname@example.com with any allergy concerns.
Program opens 10/17 and closes 1/23 (unless program fills before close date).
Quidditch Club dates are: Sunday - 2/9, 2/23, 3/9 and 3/23 from 1 p.m. to 4 p.m.
Sunday, March 23, 2014
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Staff Photo by Eric Hasert
ERIC HASERT/TREASURE COAST NEWSPAPERS Martin County Fire Rescue's spokesperson Chief Doug Killane (center) looks over charred remains of a boat along with State Fire Investigators on Thursday as they comb through the debris of a Christmas Day fire at a garage/apartment in the 5600 block of Southwest Sunshine Farms Way in Palm City that sent one man airlifted to a Miami Hospital for treatment of burns.
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Alain Robbe-Grillet's superb film L'Immortelle is finally being released on DVD and Blu-ray.
Many years ago when I was working as a writer for Life Magazine under Thomas Thompson, one of the greatest parts of my working week came on Monday, when the screening schedule of newly released films would be distributed throughout the office, and we'd all post the list on our respective bulletin boards. In that resolutely pre-digital era, every new release was screened in its original 35mm format at one of the many excellent facilities that existed in Manhattan at the time, and being absolutely omnivorous about film, I would make it a point to attend every single screening, every single day, of absolutely every film that was being released.
And thus it was one day that I found myself in a screening room at Preview Theater, located at 1600 Broadway, sitting in a screening room watching Alain Robbe-Grillet's debut feature, L'Immortelle. The film absolutely stunned me with its originality and brilliance in every aspect, from its enigmatic screenplay, to the dreamy mise en scene. But unlike the much better known Last Year at Marienbad, which Robbe-Grillet scripted but did not direct — Alain Resnais did the honors on that one — for some reason, L'Immortelle never caught on in the states, even on the art house circuit.
The film's genesis is as curious as the film itself. As I wrote for Wikipedia in 2010, "Robbe-Grillet, who was one of the most successful screenwriters of the French New Wave — for example, Alain Resnais' 1961 film Last Year at Marienbad — longed to direct a feature film, but no offers of backing were forthcoming. At length, a Belgian producer agreed to let Robbe-Grillet direct a film from his own screenplay on the condition that the film be shot in Turkey, using 'blocked funds' (profits from an earlier film that could not be taken out of the country) owed to Cocinor, the French production company. Robbe-Grillet complied, and in his first feature film as a director, created a dreamlike, erotic fantasy.
L' Immortelle has never been legally available on DVD, and at present circulates only in bootlegs, and in 35mm prints circulated by the French Cultural Ministry, which loans the film to museums and colleges from time to time. Thus, the film is almost impossible to see. Dino de Laurentiis acquired the Italian distribution rights after production, and officially, in the film's credits, L'Immortelle is listed as French/Italian co-production, although it was shot entirely in and around Istanbul, with a mostly Turkish crew."
I was able to secure the loan of a 35mm print of the film for my summer film class in 2009, through the courtesy of the French Cultural Ministry, and screened it for my students, who were stunned by the beauty and sensuousness of the film. As one person said, "it's a shame that our generation doesn't have any filmmakers like that working today." Everyone is the class was simply floored by the film; it's that good.
So I'm delighted to note that L'Immortelle is finally getting the DVD and Blu-ray release it so richly deserves from the British Film Institute, with a street date of June 23, 2014 — 51 years after the film was first released, as part of the box set "Alain Robbe-Grillet: Six Films 1964-1974." Now, since this is a British release, it's in PAL format, and is a Region 2 DVD and Blu-ray release, so a conventional American DVD player won't be able to handle it. But if you don't have an all-region DVD player by now, which at this point costs as little as $100 or so, all I can say is "why"? The BFI release follows hard on the heels of the French release of the same box set, but without English subtitles. Now we have the film available to all. It's about time.
Robbe-Grillet himself continually expressed his dissatisfaction with L'Immortelle – see this television interview, in French, by clicking here, in which he discusses the film — complaining that the crew was clumsy and unresponsive, and that the film didn't turn out as he intended; perhaps this is one of the reasons it's taken so long for the film to come out, after Robbe-Grillet's recent death. I can't help thinking that if this film had received proper worldwide distribution when it first came out, the whole of French New Wave film history would have been altered – it is a brilliant piece of work. Now you can you see for yourself. And you can pre-order it now.
For more free articles and videos, visit my website at wheelerwinstondixon.com


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4 techniques were found matching your search criteria.
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This technique turns any treat into beautiful baskets. Perfect for Easter, Mother's Day, bridal or any Spring and summertime theme.
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Go ahead, show them how much you love them by embellishing your cakes with these sweet hearts.
Lattice (Heart)
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Reminiscent of garden themes, lattice can cover garland sections, imprinted areas, even entire cake sides with spectacular results. Try round, star or basketweave tips.
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Luv-Bugs are cute cupcake decorations that sit up and grab your Valentine's heart. Easy to make, with a rosette body and ball head, trimmed with licorice and icing decorations.


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CC Pollen has its own Propolis extraction plant
The CC Pollen Co. runs its own propolis extract manufacturing facility. CC Pollen found that the lack of quality in some commercially available bee propolis makes this product insufficient for our customers high standards. We created our own high-tech plant, owned and operated by the CC Pollen Co., because we found that in order to do propolis right, you have to do it yourself.
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text: by Cindy Foster It would be the last sermon we would ever endure as members of the Baptist Taliban. We hadn't planned for it to be, even though by that time, we were painfully aware that our leaving was inevitable. It was just a matter of how and when. My husband already [Read more...]


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A three-car accident on Highway 65 in front of RJ's Steakhouse south of Cedaredge resulted in minor injuries. The Delta County Sheriff's Office reports Sandra Lehr had slowed down to make a righthand turn into RJ's parking lot when a truck rear-ended a car driven by Cindy Sullivan, causing her to strike the rear of Lehr's car.
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SOURCE The Fred Jordan Mission
LOS ANGELES, Dec. 20, 2013 /PRNewswire/ --
TODAY Friday, Dec 20 all day and night – Santa and his elves packing thousands of toys for thousands of poor children at the Fred Jordan Mission on Skid Row.
FRIDAY, DECEMBER 20 Come see Santa and his elves packing thousands of toys
SATURDAY, DECEMBER 21,10:00 a.m. – 3:00pm LA's Largest Christmas Toy Party
FRED JORDAN MISSION, 445 Towne Avenue, Skid Row, Los Angeles
(corner of Towne and East 5th Street)
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Peer Reviewed
Romeo and Juliet (Quarto 2, 1599)
The Prologue.
¶Two housholds both alike in dignitie,
¶(In faire Verona where we lay our Scene)
.5From auncient grudge, breake to new mutinie,
¶Where ciuill bloud makes ciuill hands vncleane:
¶From forth the fatall loynes of these two foes,
¶Doth with their death burie their Parents strife.
¶And the continuance of their Parents rage:
¶Which but their childrens end nought could remoue:
.15Is now the two houres trafficque of our Stage.
¶The which if you with patient eares attend,


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The #1 source for fashion inspiration from real people around the world.
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Here we go again....
I really love the pattern and the shape of this dress :)
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The only thing you have to do is to sign up at sarensa.eu and you'll get the coupon in your email. Applies between 7-10 of june and you must register before sunday the 3th of june.
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Karen Fatima P. @alwayskhayrin Unique dress |
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Raising capital can be a challenging process, especially in an economic environment marked by so much uncertainty and risk. But entrepreneurs often make the process harder on themselves by committing several common mistakes. Regardless of your industry or the size of your raise, here are five pitfalls to make sure you avoid.
Not asking for introductions. An entrepreneur�s connections are his greatest asset, and 4 out of 5 leads typically come from his extended network. Don�t psyche yourself out by saying you don�t know any investors. Instead, schedule coffee meetings with the mentors, influencers, and thought-leaders whom you know to tell them about your business and get their advice. Ask them who might be interested in investing in your company and request that they put you in touch with them. You can�t get what you don�t ask for, and not asking your network for help is a surefire way to go nowhere.
Not working with a lawyer. People starting companies like to do things on their own. And they�re often reluctant to spend money on advisors — particularly lawyers — especially if they�re still self-funding or bootstrapping their business. But the do-it-yourself attitude is dangerous when it comes to raising capital or selling your business. Skimping on legal advice is a guaranteed way to run into problems down the road. Even if you use document templates, but sure to run them past your legal counsel. Disputes over investments could be costly or make attracting future investments impossible, so have a lawyer manage this process.
Depending on lawyers too much. While not working with a lawyer when you�re putting together a deal is dangerous, it�s also foolish to depend on your legal counsel for everything. It�s your business, so you need to understand the terms of the deal that you�re offering. Make sure you have the pre- and post-money valuations down cold. Same thing with the cap table. If you�re the �visionary� type who isn�t comfortable with numbers, this means you�ll just need to work twice as hard to wrap your mind around the key aspects of your deal. Telling a potential investor �I don�t know; let me check with my lawyer� when asked simple questions isn�t a good way to instill confidence.
Not following up. Once you�ve had that coffee meeting with a prospective investor and sent her an invitation to your CapLinked deal room, don�t just assume that your job is done. Investors will often take a while to start their due diligence, and for angel investors (who likely have another full-time job) there�s a good chance that it might fall off their radar at some point. That�s why it�s important to make sure that you stay in front of your leads. Let them know your timeframe for needing an answer. And remember that it�s OK to push them if they�re reluctant to give you a firm yes or no answer.
Complicated deal terms. KISS (keep it simple, stupid) is a good rule of thumb in structuring an investment. Sometimes angel investors, especially unsophisticated ones, will push for complex deals that give them unusual rights and are loaded with stipulations. This �hair on the dog� is generally bad for a couple of reasons. First, strange terms can come back to haunt your company if you later find yourself in violation of some long-forgotten clause. Second, future investors will look at excessive rights given to an earlier investor with skepticism. Why should they put their money into a venture if some earlier investor has veto rights? Negotiate for a fair deal, but keep it reasonable and in-line with your industry�s best practices.
Eric M. Jackson is CEO and co-founder of CapLinked, and author of The PayPal Wars: Battles With Ebay, the Media, the Mafia, And the Rest of Planet Earth, which documents his experience as one of the first employees at PayPal. This was also published on CapLinked's blog


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By Mr. Pedone of Worcester, a petition (accompanied by bill, House, No. 1895) of Vincent A. Pedone for legislation to establish a subsidiary board for veterinary technology under the Board of Registration in Veterinary Medicine. Consumer Protection and Professional Licensure.
Sponsors: | |
Status: | |
Petitioners: Vincent A. Pedone


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From http://thinkvitamin.com/tvr/think-vitamin-radio-episode-14/
Also huffduffed as…
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Webdev radio episode 74
IE9 developer preview is out - are you testing with it yet? I recently found UserFly.com as a great tool to track and record your visitors' sessions, then found an older set of example code called MoveLogger if you're inclined to try to build the same thing from scratch. ClickHeat is a tool I've used to track where people are clicking on sites, giving you a pretty good idea of how visitors are engaging with your site. Some interesting conferences coming up over next few months - JSConf in DC, TXJS in Austin and NCDevCon in Raleigh. Know of any more?
Download this show.
The Dev Show - Episode 7: Wireframing


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Cedar Rapids Weather
Moisture Still Short on Iowa Farms, but Rainfall, Snow HelpedBy George Ford, ReporterMoisture continues to be an important topic across Iowa, but drought conditions were eased with last month's rain and snow. The Iowa Field Office of the National Agricultural Statistics Service on Monday reported topsoil moisture levels rated 45 percent very short, 42 percent short and 13 percent adequate as the year came to an end. The driest area of the state was the northwest corner with 59 percent very short, very similar to the area's condition last winter at this time. A pair of storms brought most of December's precipitation and an end to a very dry period that saw a statewide average of just 0.19 inches of precipitation for the five weeks after Veteran's Day. The first storm brought rain statewide from late on Dec. 14 to early on Dec. 16 with an average of 0.57 inches falling. The second storm, Dec. 19 through Dec. 20, brought a blizzard to much of the state that downed trees and power lines. The greatest snow fell from west central into northeast Iowa, with 14.4 inches reported at Dubuque, 13.8 inches at Johnston and 13 inches at Marshalltown and Conrad. A large percentage of the early December rain was able to soak into the ground and provide a much needed boost to soil moisture. That was especially significant for farmers concerned about how much moisture will be available in the spring when planting begins for the next crop of corn and soybeans. Hay and roughage supplies were 41 percent short, 57 percent adequate and 2 percent surplus on Dec. 31, with 31 percent of the supply in good condition. Hay prices at auctions in Dyersville and Fort Atkinson have remained above $250 a ton for good quality alfalfa. Conversation GuidelinesBe KindDon't use abusive, offensive, threatening, racist, vulgar or sexually-oriented language. Share KnowledgeBe truthful. Share what you know and what you are passionate about. Stay focusedPromote lively and healthy debate. Stay on topic. Ask questions and give feedback on the story's topic. Report TroubleHelp us maintain a quality comment section by reporting comments that are offensive. If you see a comment that is offensive, or you feel violates our guidelines, simply click on the "x" to the far right of the comment to report it. read the full guidelines here » Commenting will be disabled on stories dealing with the following subject matter: Crime, sexual abuse, property fires, automobile accidents, Amber Alerts, Operation Quickfinds and suicides. |
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Are you an Android user envying iOS 7? There's a skin for that
Android users who want to see if the grass really is greener on the Apple side of the fence now can try out the new color scheme debuting in iOS 7.
A theme called jbOS7 marries the Jelly Bean version of Android with the iOS 7 style. Its creator, shmogt, used some custom icons and TeslaCoil Software's Nova Launcher home screen replacement app.
"It is more than just a background image with some icons," shmogt said by e-mail. "The theme also has a lock screen as well as two additional screens that act as apps. For … Read more


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With Spanish education in high school and university, my pronunciation and everyday Spanish ability was further enhanced after living and working in Central America for two years. As my second language, I am fluent speaking at various levels and delight in connecting others to the joy of becoming bilingual as well.
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New Fuchsia Dunlop book
i had dinner with a colleague who knows Fuchsia yesterday and got very excited when he told me her new book will be out in a couple of weeks!
Well a bit of googling told me that he'd got the wrong end of the stick. But her blog tells me that she is doing the photo shoot for it and the Internet says it will be out in the UK next Spring, published by Bloomsbury. It's called Every Grain of Rice and will be recipes from all over China.
We are hopefully having dinner in the next few weeks so I'll be able to tell you more then.
Apparently it's timed to come out in the US around the Lunar New Year. It's possible to order from the Norton site now (not sure if they'll actually ship it right away), and Amazon has 2/4 as the expected ship date.
So, folks who have been holding out for the US edition, it should be here soon.
Haven't seen anything yet about any US events for the new book - anyone heard anything?
re: Breadcrumbs
I think this is a bug in that site. It's mixing up recipes from the *other* "Every Grain of Rice" (either that, or it's merged the two books). If you look at the recipes, you'll notice that they're not from the book we're discussing here.
re: will47
Will... Dunlop's Every Grain of Rice IS indexed...
http://www.eatyourbooks.com/library#q...ETA... Will's correct. The recipes for the the *other* EGOR are mixed up... I'll send an error report.
re: Gio
The *book* is listed. But, if you look at the *recipes* listed under it, they are not the recipes from Fuchsia Dunlop's book. It's either pulling the recipes based on book title (rather than an internal unique ID or ISBN), or something else along those lines.
I do not see a single recipe listed under it that appears to be a recipe from the Dunlop "Every Grain of Rice".
re: Gio
Today I noticed something even stranger with this.
If I go to my bookshelf, every grain of rice has completely disappeared off my list. I couldn't find the when I do a search on the library either.
But when I go and look at my recipes, I can still see all the entries from the wrong book.
Gio, how did you contact Jane? I assume it's via the forums? I'll have a look and post a bug report.
re: lilham
Lilham... EGOR is missing from my library list and it's off the EYB library as well. My guess is that the book was "pulled" because of the discrepancy mentioned, and Jane did say they would post the real recipes ASAP. However the Low & Blonder EGOR book is still in the EYB library. Those recipes are correct for that book.
To report an error in a recipe, or whatever, Go to the page where the error occurs, scroll way down to the bottom, scroll way over to the right, and under the 2 Follow buttons you will see:
About| Contact| Terms of Use |Privacy |Report an Error
Click on Report an Error to send EYB an e-mail.
Hmmmm, I am getting very tempted. I'm pretty sure I would love this book. I missed the Dunlop COTM's, have RCC but haven't cooked too much from it, mostly because of long ingredient lists which put me off. I think the more laid back, home cooking focus of this new book is perfect for me though. I was going to wait until the U.S. edition comes out because sometimes I get annoyed with metric conversions ... are there a lot of them to deal with? I do have a kitchen scale.
re: Westminstress
It's mainly meat, vegetables, and larger quantities of liquid that are given in metric measure, not more, usually, than 2 ingredients per recipe. Definitely don't need a scale, but I find it helpful since I'm not good at eying 3.5 ounces of Chinese chives even after I've looked up that that's how much 100 grams is.
I just received the book from a thoughtful and lovely HC hound (thanks!). And, it was love at first sight with this book. I liked the cover more then I thought and I really like the end pages and illustrations. It's funny, when I looked at it, it immediately stood out as a British printed cookbook. There is something different about British versions and I'm not talking about the measurements. It's the layout. I thought that with the Ottolenghi book as well.
Anyway, everything is appealing. I've made two things and enjoyed them both. There are some repeats but I think there are slight differences in the execution of the dishes. The beef with cumin has been re-worked for less oil amounts. The ma po tofu is also different.
One very minor quibble though. In the index, I miss looking things up in chinese. LOP had both chinese and english. For this new book, the I went to look up ma po tofu and saw it wasn't listed there, blanked on the english name, and found it under tofu. Not a huge deal since there is a separate tofu section but I have to shift my brain a bit for this book.
re: sarahcooks
Yes. Of course, it's easy to joke about it being silly to have a recipe for a dish with two ingredients (or how to make white rice) -- *if* you already know what two ingredients are often paired. But it's a great book for the same reason - it's got lots of simple recipes that many people may not be familiar with - and also is a good starting point for experimenting with similar combinations using the same cooking techniques.
re: scoopG
Of course they do. I follow http://www.facebook.com/christinesrec...
She writes a food blog in chinese, and has over 120k likes on facebook. Her first book has just gone to her publisher. Given that she writes in chinese, and not many non-chinese reads the language, I'd wager to say 99.9% of her readers are chinese.
Edit: Just saw that she actually has an english version of the blog too. Also everytime she puts up a picture, someone will reply and ask for the recipe.
re: Gio
Gio, the links are under 'personal website', on the banner thingie on facebook, above the timeline.
But here are the direct links. English blog at http://en.christinesrecipes.com/ and her english facebook page at https://www.facebook.com/christinesre...
re: lilham
One blogger named Christine Ho? Quite a few of her recipes are not even Chinese. Stuffed Baked Potatoes, Apple Raspberry Crumble, Okra in Bolognese Sauce? Whether in restaurants or homes, Chinese cook by taste, smell and feel with the traditions being passed down in the kitchen itself.
re: scoopG
I don't know. My ex sister-in-law and her mother (both comparatively recent immigrants at the time) used cookbooks. At least for anything more than a two-person weekday dinner. My sister-in-law's Wei-Chuan books were food spotted, loaded with Post-It notes, and held together with rubber bands.
re: JoanN
scoopG, I'm Chinese, my parents are Chinese, and I'm born in HK. At least one chinese here cook from cookbooks. My mum has a collection from a Mrs Fong from the 70/80s. (She was very popular back then, and if you are the right age from Hong Kong, you'll know who she is).
I'm sure if you ask most british home cooks, they won't be cooking from cook books either. I have the largest collection compared to all my friends. (Around 50ish books, which is very small compared to what I see on EYB)! I remember reading an article on the BBC which claims most brits cook only around 8 dishes at home. Who would need cookbooks if you are only cooking 8 things.
Edit: Can only find a link from the daily fail
Not sure where my 8 comes from. But this has the equally dubious stats of only 2% out of the 2000 surveyed having actually cooked something from a recipe book.-
re: lilham
The use of cookbooks in the Chinese home represents a spectacular, but in general unrepresentative example. Of course there are many Chinese food bloggers, Chinese cookbooks and cooking segments on contemporary Chinese television today. With only three basic tools (knife, cutting board, wok and rice cooker) the skills of the Chinese kitchen are easily transmitted.
re: lilham
Or Russian of course! I made it once while living in Moscow (using a recipe). My friend Dima ate 3 massive bowlfuls and declared it better than his grannies!
My mum never uses cookbooks and is a decent enough British home cook. I use recipes all the time - I am a far, far better cook (apart from when it comes to Yorkshire pudding which is her piece de resistance).
The Eagle has landed. Twice. (Long story.) And I'm in LOVE. In fact, I'm even in love with the cover. It's fuchsia. It's rice. What more do you need?
re: greedygirl
Well, I was briefly temped to keep them both, one for home and one for the office. You may all remember that my first two Dunlop books are water-damaged library books because it was my first COTM and I didn't know whether I'd like it, so I took the books out of the library. I was carting them to the office in my briefcase so I could go ingredient shopping over lunch and my water bottle spilled all over them, so I had to buy them from the library (at full retail, I might add). So, EGoR is my first, pristine Dunlop, and I have TWO.
Nevertheless, I was a friend who got lucky, so I shall pass the luck on (with the blessing of and credit to the original gift-or) and make someone else's day the way someone made mine. It's more fun to talk and cook Dunlop with someone else than it is to have two copies of the same book. Plus, now I give myself permission to buy a copy of the US version when it comes out if I want. HA!
re: The Dairy Queen
So happy to have it! I've read about 2/3 through by now and can't wait to cook from it! Aesthetically, it reminds me a lot of Jamie At Home, my favorite looking cookbook. Hard to pick between them, but EGoR does get points for not having pictures of dead bunnies in it. I really love the cover, I love pretty patterns and it would certainly be easier to read in public without giving yourself away as a weirdo who reads cookbooks cover to cover ;)
This week I'm making the beef with cumin, spiced cucumber salad, smothered chard, and radishes in chili oil. There are several other recipes I'm dying to try, but I'll have to get to the Asian grocery store first. No matter how many ethnic ingredients I buy, I never have enough. Does anyone have a picture of a jar of "sweet fermented sauce"?
re: sarahcooks
We could hit up United Noodle over lunch together, I could just buy every thing you buy, and then we, too, could also have beef with cumin, spiced cuke salad, smothered chard, and radishes in chili oil this week! HA!
None of this is too spicy for your little ones? I haven't been that brave yet...
re: The Dairy Queen
Everything for those dishes I already have or am going to get at the farmer's market. But lots of other recipes I have my eye on require things I don't have yet. Graham is quite good with spicy food, for a 2 year old, though I will make it on the less spicy side. If something is too hot he just fans his mouth and has a drink, he doesn't usually burst into tears. He's very unlikely to eat those vegetable dishes, but will eat plain cucumber. Eve will eat rice with soy sauce and sesame oil, and plain cucumber. If I had to make meals the whole family is willing to eat, we would eat pancakes every day. I wouldn't mind hitting up UN with you though, might be fun!
re: beetlebug
Hmmm, at least in her previous books when FD mentions "sweet fermented paste" she is referring to sweet fermented wheat paste, tianminjiang (甜面酱). Hoisin, (海鲜酱) could be used as a substitute, especially in southern cooking, but it is usually much sweeter.
re: qianning
Yes, she does refer to tian mian jiang in her earlier books. In this book, on page 336, she refers to sweet fermented sauce as tian mian jiang and in the text, she states that it is "also sold, confusingly as 'sweet bean sauce' and 'hoisin sauce,' ...In the picture, there is a picture of the packet and dish of the sauce. The chinese says tian mian jiang, but the english on the packet does say hoisin sauce.
So, it's a little confusing. In the past, I've used sweetened sesame paste which has also worked well.
re: beetlebug
it is totally confusing....one take away, though, if you look at the ingredients listed on the package those products called "甜面酱" tianmianjiang in Chinese labeling, will usually list either wheat or soy beans as the first ingredient; those called "海鲜酱" haixianjiang/hoisin on the Chinese labeling will usually list sugar as the first ingredient.....my sort of garbled point is that by looking at the ingredients you can get a better feel how sweet the stuff in the jar is going to be, and which one you want.
Looks like the US edition may not be released til next spring (which is the date that's been on Norton's site for a while).
Even the North America edition has some "British-isms" - for example, references to using a 'dessert spoon' to portion something out, or talking about "smarter" supermarkets. Ingredient-wise, she refers to potato starch in the British way ("potato flour").
re: herby
Here is an explanation that I found here: http://www.wisegeek.com/what-is-potat...
Potato flour is a flour which is produced from potatoes which have been cooked, dried, and then ground potatoes. It is commonly confused with, but is different than, potato starch flour which is made only from the starch of a (raw) potato. Potato flour is typically less dense and less white than potato starch.
re: herby
That is what "potato flour" usually refers to in the US. I could be wrong, but I don't think that this is the same thing she's talking about. In the UK, they call corn starch "corn flour", and I believe the same may be true of potato starch (though the "Basics" section in the US edition does say 'potato flour' but then 'cornstarch').
Chinese starches have a lot of different names, and different ones seem to be typical of different areas (and many people tend to use a generic or at least more general term, like 'ling fen (菱粉)', 'dian fen (淀粉), 'sheng fen (生粉)' to refer to them). Some more discussion here:
http://forums.egullet.org/index.php/topic/138932-corn-starch-only-in-westernized-chinese-food/page__st__30__p__1818390#entry1818390The package pictured in the book says (I believe) "靚生粉", and has the English name "Potato Flour" -- this product:
http://shop.waiyeehong.com/food-ingre... . It is pure white, though I can't tell the texture for sure from the photo, but it looks to me to be less granular than some Chinese starches (like sweet potato starch or water caltrop starch). I wouldn't assume that because the English writing says "potato flour" that it's made the same way as the "potato flour" you're talking about.FWIW, here's the quote from the beginning of the book (Basics, p10):
"The Chinese use a variety of plain starches [....] If you can, use potato flour, which can be found in any Chinese supermarket. Cornstarch is a reasonable substitute."
In practical terms, I find that you need less potato starch by volume (maybe about half as much) than corn starch. I am pretty sure that she's talking about "potato starch", but I could be wrong. Note that sweet potato starch (diguafen; 地瓜粉) does have a more grainy texture, and is less dense.
Okay, okay. Couldn't stand it any more. I just broke down and ordered it from the UK. I was going to wait for the US edition. Who did I think I was kidding?!?
Hooray! Il libro è arrivato. Or should I say, 萬歲!這本書已經到來。
About 5:30PM yesterday I heard a loud thump on the porch (my mail deliverer person likes to stand on the sidewalk to see if he can hit the front door (O_O) ... And, sure enough It had arrived. I didn't have enough time to read more than a dozen pages or so but what I did see I instantly fell in love with. I started with the Glossary then went to the front pages... Love the photos AND the Chinese characters. Now all I have to do is point when I shop at our local Asian market. What a relief. Having some duplicate recipes from Dunlop's other books is OK because several books don't have to be juggled when more than a few dishes are being made. Saturday is shopping day this week but I can't wait to get started.
re: Gio
I received mine on Monday from the UK. Only 4 days transit time to CA -- not bad! While I don't like the cover or the quality of the paper, I'm very pleased with the range of recipes and am glad I didn't wait for the US edition (which I will likely still buy since it seems like it will be a nicer, glossier edition). I thought there would be more repeated recipes, but they seem few and far between. I appreciate that there are a lot of veggie recipes, since I seem to cook mostly meat meals from her other 2 books. The noodles and dumpling sections look fantastic!
re: emily
I don't mind the paper however I find the color of the print annoying. A little too light to suit me, good thing I wear reading glasses.
My husband, who knows such things, explained the process for executing the graphics on the cover. I had thought every grain of rice had been manually glued in place, but apparently it's an overlay and copy & paste situation. I had signed up at Amazon US to be notified when the book is available here so now I'm trying to decide whether or not to keep that one as well...
The tofu and avocado appetizer from Taiwan is worth the price of the book. And illustrates the Japanese influence on Taiwanese food that I find fascinating. And taught me another term for avocado in Chinese, eel pear. (The name I know for it is "butter fruit".) There are repeats f some recipes but this is a very exciting book.
Just checked amazon and I pre-ordered it for delivery here in the US in February of 2013. Thanks for letting me know about. That's very exciting. Also, I just wanted everyone to
know (though maybe everyone already does), that Fuchsia Dunlop will be -----
GIVING A TOUR OF CHINA, its foods, and cooking, through WILD CHINA TOURS, this fall, in
October. They don't list the price (I suspect it's quite expensive), but thought that some people
might want to look into it---on the Wild China web site.-
re: EZM
They do list the price but it is not obvious and you need to search for it. I remember something in the order of $5,600 per person - airfare is most likely extra but I do not remember for sure. I have long list of countries that I wish to visit but China is not on the top of this list, so, I am not going:)
The new cookbook's here, the new cookbook's here!!!
Much anticipated and finally here in my hot little hands, Every Grain of Rice arrived today. Yes, the cover is plain and busy IMHO however, as they say, it's what's inside that counts and what's inside looks pretty enticing to me at first pass. Building on Will's comments up-thread, here are some of my first impressions:
The book was smaller than I expected. I was imagining something similar in shape and size to Around My French Table for some reason. This book is more compact, similar to Jamie Oliver's books. Pages are matte and there is a page marker ribbon (always appreciated and, as it turns out, cat-friendly as you'll see from my pics below!!) The shape and binding of the book allow it to lie flat without too much effort.
TONS of beautiful photos. Almost one for every recipe. Lots of other photos of ingredients, equipment and even some technique shots.
Each recipe is accompanied by it's Chinese name in English and Chinese text. Where ingredients are listed and photographed for reference, English and Chinese names & text are also included....very helpful when shopping I find.
All recipes have head notes though they appear on the left margin vs at the top of the page. Ingredients seem to be listed in the order they are required in the recipe...always appreciated. Ingredient text is in BOLD font. mr bc found the font to be small. I didn't find it to be an issue however, some pages do seem a little cramped with text, especially if the notes are extensive.
Many recipes include variations.
No serving amounts are provided. (eg. serves 6) Perhaps this is covered in the introductory pages?
There is a "Menu Ideas" section at the front of the book that suggests various combinations of recipes for two, four or six people. This section includes vegetarian menu options as well.
The Dumplings section is fantastic. Recipes look incredibly enticing and there are technique shots for folding.
Glossary information and accompanying photographs are extremely helpful. Labels of jars and cans are clearly visible to aid cooks in their shopping. In some instances, a bowl of the ingredient is also photographed to give you an idea on what your product should look like. LOVE this! Items are numbered in the photographs, allowing readers to easily match the ingredient with the numbered text.
The book makes me very, very hungry and I wish buttertart was here cooking the dishes for me as I type!!!! ; - )
Here are some photos to further entice you. Note cat-friendly ribbon!!
re: greedygirl
Totally agree about the delivery speed gg. I was stunned to see the book in my mailbox today given that it was coming via Royal Mail and Canada Post.
The cat was a stray that showed up one day as if he just belonged here...and now he does! He's followed in the steps of our Chowhound pooch with a real interest in cooking. Whereas the pooch is our official taster, the cat is the Sous Chef. He's extremely curious and wants to have a look at everything you're doing or touching in the kitchen. "No" and "Get Down" are likely the most used words around here!!
re: Breadcrumbs
:) Wow Breadcrumbs, Commonwealth preference still in effect, or something? I am dying for mine to come. It looks super! And that's a lovely kitty. (Liam -- in avatar as a young lad -- loves to watch vegetables being prepped, for reasons best known to himself. Fuchsia -- yes named after herself -- is completely indifferent to cooking.)
re: buttertart
I have to say I was just as surprised as everyone else that mine came so quick! I pre-ordered at $22.69CAD which included shipping so all in all I'm pretty pleased w how well our Commonwealth mail treated me! ; - )
Looking forward to your impressions once you've had an opportunity to review the book bt. Enjoy!
re: The Dairy Queen
Very exciting indeed! My copy from Amazon UK is scheduled to arrive next week on the 7th or 8th. I am chuckling to myself thinking how excited we all are to receive this cookbook. I remember getting this excited about concert tickets or a new album. Funny how things change. :)
re: The Dairy Queen
Been looking through it since getting home this evening. Overall, it's really good. The illustrations and glossary are great (some really appetizing photos!), and she includes lots of handy reference pictures, which should really help people who are trying to find the right ingredients, or who want a reference of how certain cuts should look.
As a vegetarian, I love how vegetarian friendly the book is, and also the fact that she includes so many home cooking style recipes where meat is part of the dish, but not necessarily an essential part - I think it will be helpful to people who are trying to eat less meat, or just use it as an accent.
I definitely see lots of familiar home cooking dishes - the kinds of cold appetizers, side dishes, etc. that you might not order at a restaurant often, but that you would find on the table of Chinese friends or family members. The recipes for things like tomato and eggs (yes, she knows you need to add a pinch of sugar), potato strips, garlic stems or jiucai (garlic chives) with dry tofu or bacon, etc. are things I could imagine, or have seen, on my in-laws' dinner table.
For the most part, she keeps slight variations together, instead of making separate recipes, but there are a few exceptions (the section with (garlic chives of various types, and fresh garlic stem) paired with (eggs / smoked meat / dry tofu) really could have just said "take one from column A, and one from column B"), but there are a few recipes where you really wonder if they needed to be a recipe (green soy beans, served in the pod, is basically what the name says, though she does have you boil the frozen soybeans with a piece of ginger and some Sichuan peppercorn).
As noted elsewhere in this thread, there is quite a bit of overlap with her other two cookbooks, but not in a bad way, and she does make some slight changes (for example, 'bear's claw' tofu instead of regular home-style tofu (the difference is mostly in the shape). While it hews mostly towards traditional recipes, there are some recipes featuring (western style) radish, western broccoli, and other (relatively) "new" ingredients. It's definitely clear that she's aiming for a broader audience with this one, but I think die-hard fans of her earlier books will still find a lot of new stuff to play with.
I had no idea that swiss chard, while looked down upon as a food of last resort, has been around for a while (at least in Sichuan), and I am curious to try "twice-cooked rainbow chard", which apparently is a (very) non-literal vegetarian version of twice-cooked pork.
I will try to make some dishes from the book very soon and post pictures here, or in a new thread (maybe we need an "official" cooking from.... thread?).
re: will47
Yes, with one copy of the book in hand (yours) and many en route (all the rest of us), I think an official "cooking from" thread is in order!
Thank you for sharing your impressions of the book. Sounds very appealing! I'm very into home style cooking lately so this will fit right in.
re: smtucker
LOL, SM. What will you loose if you cancel the trip?
I got the same e-mail. Now I'm paranoid because I can't remember if I ordered from both the UK AND Amazon US. I think I only signed up to be notified by Amazon US when the book becomes available here but haven't heard anything tho the web site states it will be available next year. I can cancel the US edition when the UK version arrives here, unless...
re: Gio
Gio, I have the same problem. I've actually ordered the book (UK version) from the Book Depository via Amazon US because that was cheaper than ordering from Amazon UK directly or Book Depository directly. BUT, delivery estimate is June 26, 2012 - July 9, 2012... So, I'm going to get my book later than the rest of you, I think. Maybe I'll be pleasantly surprised and they will ship it earlier? I hope so because I, like SMTucker, also have some travel plans in my future...
I think I will go ahead and accept delivery of the US book (whenever that finally comes out apparenlty months from now) and decide which one to keep... I have the US versions of her other two books (LOP & RC) and have been happy with them. It might be easier to have all of the conversions to standard already done for me, etc. We'll see. I hope I won't feel it necessary to keep both versions... That would elevate my cookbook addiction to new heights.
re: buttertart
I don't know if you're specifically interested in this recipe, or just using it as an example, but this is just a basic salty / savory doufu hua typical of that area (maybe slightly different than what you'd find in Shanghai, but the same idea). I like that she includes several preparations of salty dou hua in the book, but a bit worried that she encourages people to use silken tofu from the store rather than making their own or buying it fresh (obviously, neither is really practical for many people) -- part of what makes dou hua and fresh dou jiang so good is the fact that they're so fresh.
The terminology used for pressed / "dry" tofu (she calls it "firm tofu") is a little confusing too, but there are pictures and characters in the glossary, and she includes pinyin and (traditional) characters for the name of each dish, which is very handy. I'm hoping we don't hear from people who are getting bad results after trying to use regular "firm tofu".
re: will47
Using it as an example and because Suzhou is near and dear to our hearts for many reasons, some academic, some aesthetic, some gastronomic.
(First encounter since Taiwan with this type of tofu was in Wuxi, actually, dipped out of a vat by the very sweet man who made it, as part of a breakfast buffet at the Wuxi "Sunshine Hotel"...which was mainly a cadre holiday resort but had limited facilities open to such as us.)
It's on its way!! I just received a notice that the book has been released by the publisher!! I'll be back as soon as it arrives.
re: The Dairy Queen
I so very much wish I could do that! Unfortunately (well, at least regarding getting this book) the UK isn't our only stop, and we're figuring the type of clothing we'll need for the second stop will be somewhat different so we're already luggaging more than I'd like - I'm flying solo with Lulu, so between her and the luggage, I'll have my hands full. I'll see what I can do (I can already hear my husband huffing at me from across the Atlantic). Maybe I can mail a bunch back to myself? Erp. will see.
I wanted it to be a book on Huaiyang cuisine, but I guess you gotta take the rough with the smooth...
re: buttertart
My list of wants for English language books on Chinese sub-cuisines is sooooo long, (Huaiyang, Zhejiangese, Tanjia Cai, Hakka, and Snack foods of the Northwest, head things up, but it goes on and on....) every time I see Cantonese recipes i kinda groan, but at least w/ Ms. Dunlop they should be good versions.
re: qianning
Just succumbed to this...hope it's good...
re: buttertart
Yes, I think he is Singaporean, but his mother and her family are Nonya from near Malacca. Lots of references in the book to his grandmother, various aunts, and times spent living with/visiting them in Malaysia. My impression is that this was one of if not his first book, hard to get a hold of, but worthwhile if you like Nonya food.
re: jen kalb
I pulled out his Straits Chinese cookbook and remembered why it was annoying - he wrote it when in London and seems to have some kind of a tie in to a dried spice producer - consequently, many of the recipes call for things like powdered dry galangal, lemongrass and belacan. this alternates with recipes that call for things like ginger blossoms, local fishes and belimbing (sour star fruit) which cant really be found here
He has other more recent books (like Shiok!) out and there and there are some other pretty good books (even the Periplus) covering singapore cooking. .
re: The Dairy Queen
The Gong Bao recipe Gio links to above is practically word-for-word the same as the one in Land of Plenty. The only difference, and I'm sure it must be a typo, is that the linked recipe calls for 6 teaspoons of potato flour whereas the recipe in the book calls for only 3/4 of a teaspoon. I'm guessing the Telegraph just picked up some old copy they had lying around. No way our beloved Fuchsia would repeat a recipe word-for-word, is there?
re: JoanN
Hope she wouldn't, and can believe neither she nor the publisher want much in the way of recipes out on the net before publication. So it makes sense that the previews are for things that are already out there.
Must admit, though, I've been a little bit "nervous" since learning the focus of this coming book is less geographically specific than her other books had been. Still, I don't think she's capable of writing a bad recipe, so it should still be one of this years highlights.
re: qianning
According to the publisher's website EGoR does indeed include a recipe for Gong bao chicken. That said, it does say "vegetarian Gong Bao Chicken"....which in itself seems odd.
re: Breadcrumbs
I make a vegetarian version of the one in Land of Plenty all the time. I chop gluten "intestine" into cubes instead of the chicken, and sometimes add some diced water chestnut cubes.
My thought was that the new book is intended to be more general, and possibly to appeal to a broader audience than the earlier two books, so it makes sense that she might include some recipes from earlier books. Whether those areas of China are considered "Southern" depends quite a bit on where you are, but I think technically, Hunan and Sichuan are both still in the "South".
re: JoanN
I'm thinking that if Greedygirl does in fact get her advance copy of the book Saturday she can confirm the inclusion of these recipes.
http://chowhound.chow.com/topics/786955#7344414Also, upthread Lilham posted a link to other "new" recipes...
re: JoanN
JoanN: Kam Man, street level, first row of shelves just past the refrigerated case where the quail eggs are (i.e. second rank of shelves), closest end to that particular refrigerated case (not the end by the freezer cases on the back wall), 2nd shelf down, in roundish white plastic pots with red lids. Probably 500 gm each. Have fun with it, it has the most amusing consistency (a hard liquid, too fun).
I am very excited. Just booked in to Fuchsia's class on 19th June at Divertimenti in London (birthday treat!). Also my friend who works for Bloomsbury may be able to get her hands on an advance copy - so I may have it in my hot little hands on Saturday!! Watch this space.
re: The Dairy Queen
Two years ago I attended a two week cooking program in Chengdu China at the Institute for Higher Cuisine, the school where Fuchsia first learned about chinese/sichuan cooking. The program was very well done with English translation provided by the school. If anyone is interested the program is coordinated in the USA and details can be found at www.cookingschoolinchina.com.
Received notification from Amazon.ca - new shipping date is July 31, 2012. Finally this sounds realistic:)
With all the confusion about the release date of this book, maybe greedy girl could ask her friend who knows Fuschia if she could ask the great woman herself about the publication dates. It would be nice to have some clarity!
To continue the date confusion, I just received an e-mail from amazon.ca announcing the book will be released March 27, 2012. With one week to go, you'd really think they'd have the delay figured out by now!
re: TxnInMtl
Hey, anyone have an update on this book? When I look on Amazon US, there appear to be two listings for this book, the first of which has a cover that looks like a placeholder and the second of which has what looks to be a "real" cover with nice artwork etc. The second listing also appears to be available for pre-order, etc. and just seems to be more "real". Sadly, it has a pub date of Feb 04, 2013! Ack!
Every Grain of Rice by Fuchsia Dunlop (Hardcover - Jun 7, 2012)
Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop (Hardcover - Feb 4, 2013)
Buy new: $35.00 $23.10Available for Pre-order
Pre-order Price Guarantee. See Details
Books: See all 2 items~TDQ
re: roxlet
Norton's website also says Feb 2013. http://books.wwnorton.com/books/detai... Maybe they are just the non-UK pubisher and the UK version of the book will be available sooner?
re: The Dairy Queen
Oh, I see, yes, this appears to be the consensus above, that the UK date is still June 2012 and the US date is Feb 2013. http://chowhound.chow.com/topics/786955#7197308
Has a link to this "pearly chicken parcels" recipe been posted yet? http://www.guardian.co.uk/lifeandstyl... I don't know which (if any) of her books this is from...
re: buttertart
Now you got me wondering if I should not order from amazon.uk too.... bcs we here in Canada are getting UK edition and it definitely is not going to be release sooner than it is published:)
I never cooked proper Chinese food (stir-fries and such do not count) and am very excited to give this book a workout and intimidated about shopping again for completely unknown ingredients and combining them in a weird way just as I was during the Japanese month. But I overcame my dashi-phobia and will be making a few things Japanese this summer for my family:) Hope, Fuchsia will help me develop some confidence in Chinese cooking!
re: buttertart
Buttertart, do you think that many recipes will require a wok? I got rid of my Calphalon wok when I moved to an apartment with electric stove bcs it cann't generate enough heat for it. Now I am going to cook at my daughter's and she has gas stove and no wok. Would you recommend a brand to buy? Should I just venture Chinatown and buy whatever they are selling?
re: herby
Wok's are nice but no you do not need a wok to cook Chinese food. Any decent skillet (cast iron is nice, but not essential either) will work just fine for fried & stir fried dishes. And for lots of braised/steamed/boiled dishes plain old 2-3 quart pans are the way to go, much easier than trying to braise or boil in a wok. I shouldn't speak for bt, but pretty sure we are in agreement on this, and I know for sure lots of friends in Beijing who are definitely in agreement.
re: qianning
Exactly. Flat fry pans are much better for even heat distribution on low level BTU ranges. Unless you have the Blue Star 22K BTU range forget a wok!
Edit:Here's Marcus Samuelson with a demo. His whole process is wrong (adding raw beef to the cooking vegies) but it gives you an idea of the heat heat heat. Another key to the home stir-fry is make sure the vegies are dry after you clean or cut them.
re: herby
I used a skillet for a long time after I found I couldn't use my heavily-seasoned wok due to my freaking smoke alarms in this house.
You don't really need a wok, but I'm currently in love with my Scanpan 14"er (V-day gift from my husband)...yes it's non-stick, yes it comes from Denmark, but man oh man does it do a good job. But not necessary...
Fuchsia is the ideal person to start with for real Chinese food, herby. Simple and great flavour.
re: buttertart
I just can't believe it would ship in Canada earlier than it would ship in the UK, can you? But, maybe I'd better put in a order for both places, too, because I'd be heartbroken to miss out!
I'm here to tell you, I don't know what the COTM for July 2012 might be, but Chez TDQ I sincerely hope it going to be Dunlop month!
Actually, to be honest, I'm dying to do a Nina Simonds month, maybe a combo of 1 or 2, Spices of Life or Spoonful of Ginger or her latest Simple Asian Meals... Do you think that would be worthwhile?
re: LulusMom
Oh, you have to wait for buttertart chime in here because she can give you the real scoop on Simonds. She's been around forever (Simonds, not buttertart) and translated those Wei-Chuan books buttertart and others often recommendthat you can't seem to buy anymore. I first became aware of her when someone (sorry, I can't remember who, roxlet or beetlebug maybe?) nominated her Spices of Life as a COTM awhile back. The only book of hers I actually own is her newest (because I got it on the Good Cook) "SImple Asian Meals" but I really like her emphasis on both healthful and easy. Naturally I haven't cooked from them as much as I like, but I'd love to do more. SHe's picked up several IACP and James Beard awards for various cookbooks.
re: LulusMom
I'm not really sure which of hers would be considered a favorite or even her most important. I am certain buttertart will have some thoughts on that!
I am interested in her latest books given my current lifestyle, but I'm not sure those are really focused on authentic cooking as her earlier work was. She's got a "vlog"--some interesting info about her here: http://www.spicesoflife.com/a-convers...
re: LulusMom
And link to a recent'ish subthread/discussion about Classic Chinese Cooking: http://chowhound.chow.com/topics/827937#7073221
Hmmmm...I think it must have been beetlebug whose mention of Spices of Live caught my eye and got me looking into Simonds, but what a mild mention it was to trigger such a great curiousity! http://chowhound.chow.com/topics/7580...
re: The Dairy Queen
I really love Classic but am not keen on her other books. She's gotten a little too new-agey for me. Classic is very solid and a good way around the Wei-Chuan price issue. (Back in the glory days of Gourmet she had a monthly article that was always great. I wrote to her inquiring about cooking classes in Taipei and she wrote a very nice letter back, so I've always had a bit of a fondness for her.)
re: beetlebug
I really find the Wei-chuan books more useful than Simonds. I have many of them, but the one i use most is "Favorite Home Dishes"; lots of simple direct down-home no fuss type food. Of course, it is more geared towards Chinese and Chinese-diaspora tastes than American tastes, so not sure how widely it would fly. Also not sure if it is still available to purchase.
re: beetlebug
I've always found the Wei-chuan Home Cooking , the Herbal Cooking, and the Chinese Seafood books more useful than the Chinese Cuisine Books (I & II), don't know why exactly, I think because the ones I use are more informal home-style food, the kind of dishes for a quick straight forward weeknight meal. (i.e. tonight we are having an egg and dried daikon omelet from home cooking; nothing fancy, just satisfying).
re: beetlebug
Well, in Simple Asian Meals in particular, I think she's taking short-cuts to make them more "simple" and fiddling with ingredients and quantities to make them "healthful" so I think they are going to be a little off compared to traditional recipes. Personally, I'm willing to make that trade-off right now, but I definitely understand why not everyone would be. But I think that "simple" and "shortcuts" are premise of this particular book, which has been pretty fairly disclosed, I think.
However, though I haven't spent much time with any of her other "non-classic" books, Asian Noodles and Spoonful of Ginger are pretty acclaimed. I didn't think those were supposed to be "short-cut" books at all, so I'm surprised to learn that folks haven't found them appealing. I was hoping they'd be fabulous. :(.
re: The Dairy Queen
The two recipes that I tried were easy and now that I'm thinking about it, I did really like them. One was the cinnamon beef noodle soup which is a different variation then what I usually make. I did add in some whole sichuan peppercorns to give it a bit more complexity. I don't remember the other dish that I made and then I had to return the book to the library.
re: buttertart
It was almost that ridiculous! Worcestershire sauce for Black Vinegar! http://chowhound.chow.com/topics/8279...
re: The Dairy Queen
Looks like Norton Publishing has rights to Canada & the US and they are posting a February 2013 publication date:
In the UK, it's Bloomsbury w a June 7th publication date:
I've pre-ordered from The Book Depository in the UK. They offer free world-wide delivery and, any book I've ordered from them arrives within a couple of days of being shipped. I've been very impressed thus far.
Looks like the US version won't be published until Feb. 2013:
re: emily
Amazon.ca has a picture up for the US edition:
re: herby
The UK and US editions are by different publishers. Looks like the UK edition is coming out first in 2012 (Bloomsbury UK) and then the US version next year (WW Norton). Both versions can be ordered on the various Amazon sites. I'd like to get it in June, but the US edition looks so much more attractive!
re: herby
The Norton site (the edition that's on the Canada Amazon) lists Feb 2013 as the publication date:
http://books.wwnorton.com/books/detail.aspx?ID=24892Bloomsbury (presumably the UK edition) says June 2012:
http://bloomsbury.com/Every-Grain-of-...I really can't imagine one that the Canadian version will be out before the UK one.
re: herby
OK, I'm putting my money where my mouth is. I just bought the Fuchsia Dunlop on Amazon.ca. WE SHALL SEE if it's really out on 3/27!!! LOP was out in Canada long before the US, I got mine there. (Doubt however the colonies will get it before Blighty, but one never knows, do one?)
For those of you waiting with bated breath for this, keep it bated...I got an email from Amazon UK saying publication date was pushed out to 7 June 2012. WAAAAAAHHHHHH...
The Observer printed 4 Fuchsia cantonese recipes today.
Maybe they are samples from her new book?
What wonderful news! Thanks for letting us know.
I wouldn't be at all surprised, though, if the title changes before publication. Or it might just be that Norton will change the title of the US edition. A book with that same title won a James Beard award in 1999: "Every Grain of Rice: A Taste of Our Chinese Childhood in America"
by Ellen Blonder & Annabel Low. Although it sometimes happens that two books will have the same title, I'm sure the editor and publisher would want to avoid in any way they can having Dunlop's new book confused with another award-winning Chinese cookbook.-
re: JoanN
You may well be right, Joan, but it's currently listed as "Every Grain of Rice" on Amazon.com
re: greedygirl
Yes, I saw that. Not yet listed on the Norton Web site, though, nor on amazon.us. And I'm absolutely certain that, unless there's some kind of a bidding war for the book which would be highly unlikely, that Norton will be publishing, as they have her other three, the new one in the States. I just hope that we don't have to wait too much beyond publication of the UK edition for the US one. I'm guessing that with the success of her other books on this side, they'll want to get it into the stores as quickly as possible.
re: Caitlin McGrath
At Amazon UK you can sign up to be notified when it's available, Feb. 2012. There are other books with the same name, though, be careful.
I cooked my 1st Fuschia Dunlop recipe ever just the other night -- Beef w/Cumin, delicious! (Even used the wok I bought for COTM.)
I found it online, but it's from her "Revolutionary..." book. -
re: Caitlin McGrath
It took me a couple of searches, but here's the link:
re: buttertart
bt, perhaps you'd like to celebrate w a trip across the pond...I bet you'd love this cooking class:


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PXSL ("pixel") is a convenient shorthand for writing markup-heavy XML documents. It provides XML authors and programmers with a simple, concise syntax that they can use to create XML documents. For more advanced users, it offers customizable shortcuts and sophisticated refactoring tools like functional macros that can markedly reduce the size and complexity of markup-dense XML documents.
Pandoc is a Haskell library for converting from one markup format to another, and a command-line tool that uses this library. It can read markdown and (subsets of) reStructuredText, HTML, and LaTeX, and it can write markdown, reStructuredText, HTML, LaTeX, DocBook, OpenDocument XML, RTF, ODT, GNU Texinfo, MediaWiki markup, and S5 HTML slide shows. Pandoc extends standard markdown syntax with footnotes, embedded LaTeX, and more. A compatibility mode is provided for those who need a drop-in replacement for Markdown.pl. Included wrapper scripts make it easy to convert markdown to PDFs and Web pages to markdown documents. It has a modular design where the addition of a new input or output format requires only the addition of a reader or writer module.
A fully-featured launchd front-end for managing and debugging system and user services.


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GUOJUN Zhu 2012-07-17, 13:13
Re: What exactly does the "CPU time spent (ms)" measure?Arun C Murthy 2012-07-17, 17:39
Do you mean the 'slot millis' counter? Arun On Jul 17, 2012, at 6:13 AM, GUOJUN Zhu wrote: > > Sometimes there are big discrepency between this time and the real running time at the task level. It can be significantly less than the real running time; for some case, I observe that it is longer than the real running time. What exactly does this counter measure? Thanks. > > Zhu, Guojun > Modeling Sr Graduate > 571-3824370 > [EMAIL PROTECTED] > Financial Engineering > Freddie Mac -- Arun C. Murthy Hortonworks Inc. http://hortonworks.com/ +
GUOJUN Zhu 2012-07-17, 18:20


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