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WASHINGTON — President Obama's inauguration planners are embracing a Groupon-like "daily deal" concept to scrounge up scarcer-than-expected donations, but this is not about discount inaugural burritos or half-off Joe Biden merchandise.
Instead, one of the latest deals — with "only 25 packages available" and a 5 p.m. expiration — offered a candlelight reception with Obama, Biden, and their wives.
The price? A cool $50,000.
Four years ago, that was the maximum donation accepted for Obama's inauguration, which touted such limits as evidence of its ethical standards. Now, it's a bargain. Individuals are being asked to contribute up to $1 million, and the ban on corporate donations has been lifted.
Obama's lifting of limits on inaugural fund-raising has led to criticism that he has gone from a candidate calling for an end to business as usual in Washington to one who is embracing the big money he once said he would reject.
"It's another instance of Obama not living up to the talk that he talked," said Mary Boyle, a spokeswoman for the government accountability group Common Cause. "It's never too late to turn back. But this was a relatively easy and simple way to put some muscle behind his words."
Inauguration organizers, however, defend the decisions as pragmatic. The president's $1 billion campaign wrung donors dry, they say, while this round of inaugural fund-raising still declines money from lobbyists or political action committees.
The Presidential Inaugural Committee's "goal is to make sure we are able to meet our fund-raising obligations for this civic event in a way that comports with this administration's commitment to transparency and to not accepting contributions from lobbyists and PACs," committee spokesman Cameron French said in a statement.
Obama's 2009 inauguration, a history-drenched affair featuring the nation's first African-American president, had little trouble drawing donations. The event attracted an estimated 1.8 million people to Washington, costing $53 million, with private donors funding 10 balls, the parade, and entertainment.
Taxpayers, meanwhile, pay lesser costs that are deemed necessary by Congress. The 2009 swearing-in ceremony cost the public $1.24 million, and a similar amount will be billed this year, according to the Joint Congressional Committee on Inaugural Ceremonies. Security across Washington, Maryland, and Virginia totaled more than $100 million and was paid by federal and local governments.
Obama's inaugural team said in 2009 it would have high standards when it came to collecting money, pledging it would underscore the president's "commitment to change business as usual in Washington and ensure that as many Americans as possible, both inside and outside Washington, will be able to come together."
The 2009 inaugural attracted people such as Steve Gutherz, a Cambridge-based immigration attorney, who drove with his wife from their home in Sudbury and "slummed at people's houses" to witness history, he said.
"I felt like it was the end of a dark area," said the 56-year-old, who donated $1,000 to attend an inaugural ball after the swearing-in ceremony. "There was great optimism and hope. . . . It was an American experience."
But this time, Gutherz said he will neither attend nor donate to the president's second inauguration, as the novelty has worn off and intensity died down.
"It's not because I'm disappointed with the president at all," Gutherz said. "It's just that I did it. I don't need to do it again."
While an allotment of $60 tickets to inaugural balls for average Americans sold out in minutes, the elite can still don a tuxedo or gown and show up as long they pay the minimum $10,000 for a special event package.
Analysts say it is not surprising that the Obama team had to loosen the rules to collect enough money for a second inaugural.
"There's a certain amount of difficulty going back to small donors again and again and again," said Peter Ubertaccio, chairman of Stonehill College's Department of Political Science and International Studies.
District of Columbia officials expect 600,000 to 800,000 supporters to attend the Jan. 21 ceremony, less than half the number of four years ago. Festivities have been cut from four to three days this year, and the number of official inaugural balls has been cut from 10 to two.
Most notable was the administration's decision last month to accept corporate cash and $1 million individual donations. Organizers are soliciting big-dollar contributions for various ticket packages providing access to special events, naming the practice after four of the nation's founders. Continued...


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Home: Anderson Alley Artists
About us
Featured Artist
Kathleen Hanney
Visit this artist's listingMedium: Pastel and oil
Studio: #209
Site: www.kathleenhanney.com
Anderson Alley Artists is a community of artists with studios on the second, third, and fourth floors of the Anderson Arts Building (a former shoe factory) at 250 N. Goodman Street.
We are the heart of Rochester's "Neighborhood of the Arts," surrounded by the Memorial Art Gallery, Village Gate, ARTWalk, Craft Company #6, the Flatiron Building and the George Eastman House. Dozens of artists work in various media in our studios. See their work in the Artists section.
Tips for New Art Collectors
A new art collector? An aspiring one? Or just curious about the etiquette of visiting Anderson Alley Artists? Check out our new tips page with a few helpful ideas.
First Fridays
Anderson Arts Building has joined in First Friday - Citywide Gallery Night. Each First Friday will feature a different art theme. Visit our building and artist's studios on the First Friday of each month, from 6–9 PM.
The dates are: Feb 7, Mar 7, Apr 4, May 2, and Jun 6, 2014.
Many artists open their studios for our Open House.
The dates are: Feb 8, Mar 8, Apr 12, May 10, and Jun 14, 2014.
We also organize open studios twice a year (and sometimes have other special events).
Our Holiday Gala Open Studio
will be
Friday, December 5th, 2014, from 5–10 PM and
Saturday, December 6th from 11 AM–5 PM. (Note extended
Our spring Open Studio called Arti Gras, will be
Friday, March 7th, 2014, from 5–10
PM and
Saturday, March 8th from 12 PM–4 PM.
All events at the Anderson Alley Artists Studios are free and open to the public. Children are welcome too!
A Little about the Events
The artists work in fiber, painting, printmaking, pastels, ceramics, drawing, textiles, photography, mixed media, sculpture, weaving, jewelry, and book and lettering arts. You are invited to see demonstrations, ask questions, and spend a couple of hours in a very creative place!
This is a unique opportunity to visit artists in their own studios and to purchase original, one-of-a-kind artwork. Commissions are accepted and Gift Certificates are available.


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Creamy Pumpkin Strudel
Comment on this recipe
1 can (15 ounces) pumpkin 1/2 cup brown sugar, packed 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 12 sheets phyllo dough, thawed 2/3 cup butter, melted 1 cup sugar 4 teaspoons ground cinnamon 1 cup pecans, chopped 1 package (8 ounces) cream cheese, cut into 12 slices Whipped cream, optional
Preheat oven to 400 degrees. To make filling, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and salt. Set aside. Place 2 sheets of phyllo on top of one another, brush top sheet with some of the butter. (Keep remaining phyllo dough covered with plastic wrap to prevent it from drying out.) In a small bowl combine sugar and 4 teaspoons cinnamon. Sprinkle a generous 2 tablespoons of cinnamon-sugar mixture over the buttered phyllo. Cut the 2 layered sheets of phyllo lengthwise to create two long strips. Place a slice of cream cheese about 2 inches from the end of the dough strip. Spoon a well-rounded tablespoon of pumpkin mixture on top of the cream cheese. To shape, fold bottom edge of phyllo up and over the filling. Fold in sides and roll up to encase filling. Place on a baking sheet, seam side down. Brush with some of the melted butter. Repeat with remaining ingredients. Sprinkle any remaining sugar-cinnamon mixture. Bake for 15 minutes until phyllo is golden brown. Serve warm with whipped cream. Makes 12 servings.
Mary Kastor Rock Island
Apple-Raisin Cake (Diabetic) (More recipes)


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'NowHere' European Premiere Tour - 2. Stop Chur (Switzerland)
The morning after the European premiere in Zürich we boarded the bus and got the show on the road. The tour bus from last year was back - our home once again for three and a half weeks. In Chur a great crowd awaited us and another full house. After the show we continued the journey through to Innsbruck.


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Steff Geissbuhler
- Partners
- Associate Partners
- Key People
Keith Helmetag
Read the latest posts about Keith in Fresh >
As one of the founders of the firm, Keith offers creative and management direction to a talented team involved in sign and wayfinding as well as exhibit and environment commissions.
Keith is currently working on global and local as well as virtual and actual projects for the U.S. State Department's new American Embassy in London; the Stavros Niarchos Foundation's National Opera & Library of Greece; Scenic Hudson's West Point Foundry Preserve; the 9/11 Memorial; Nemours Hospital and Philadelphia Center City District's Dilworth Plaza at City Hall. Keith continues to develop seasonal displays for the New York Yankees' museum expanding on the firm's creation of signs, interpretive graphics and exhibits at the new Stadium.
Keith recently completed interpretive graphics for One Bryant Park (Manhattan's first LEED-platinum skyscraper); an award-winning tour experience of the Good Housekeeping Institute at the Hearst Building (NYC's first LEED gold tower), exhibits for the duPont Nemours Mansion & Gardens Visitor Center, Buffalo's Erie Canal Waterfront District and a major sign program for Rensselear Polytechnic Institute's new Experimental Media Performing Arts Center (EMPAC) as well as themed interiors for Major League Baseball Headquarters and GE Energy Financial Services. His designs for NYC's Flushing Freedom Mile, which brought themes of religious asylum and social tolerance to the sidewalks of the world's most ethnically diverse neighborhood. Keith's innovative approach for the U.S. Patent & Trademark Museum's display system was recently awarded its own patent from the Office.
While a principal at Chermayeff & Geismar Inc., Keith designed exhibits for The Money Museum at the Federal Reserve Bank of Atlanta, Automobile & Culture at MoCA Los Angeles; Science City and kidpower! for the New York Hall of Science, the National Oceanographic & Atmospheric Administration's Rookery Bay Reserve, and the JFK Presidential Library, as well as signage and environmental design for Lincoln Center, Terminal 4 at Kennedy Airport, and Gannett/USA Today's Headquarters. A Heritage Trails New York kiosk designed by Keith for the World Trade Center that survived 9/11 has recently been included in the Memorial's collection for display.
Keith received a sappi Ideas That Matter grant promoting literacy and lemur conservation in Madagascar. He is a recipient of the American Institute of Architect's Committee On The Environment (COTE) award for Philadelphia's Heinz Tinicum Nature Reserve, and was the graphic designer of The New York Vietnam Veterans Memorial.
Keith was educated as an architect (B.Arch.,UC/Berkeley), graphic designer (Philadelphia's University of the Arts) and business manager (M.B.A., New York University's Stern School of Management).
Jonathan Alger
Read the latest posts about Jonathan in Fresh >
Jonathan Alger is a founding partner of C&G Partners, active in all forms of communication design, especially exhibitions, interactive environments and public spaces. He is a dedicated advocate of strategic thinking and the thoughtful use of technology. He served two years as national President (2006-2007) of SEGD, the Society for Environmental Graphic Design.
Jonathan's work includes the Star-Spangled Banner experience at the National Museum of American History and the Museum of American Finance on Wall Street. He also led the planning and design team responsible for all new visitor experiences at the dramatically expanded Griffith Observatory in Los Angeles, the most popular observatory in America.
He has conceived and designed interactive, educational experiences for the Holocaust Museum, the Bronx Zoo, the New York Hall of Science, the Museum of Jewish Heritage in New York City, Jet Propulsion Laboratory in Pasadena, the American Institute of Architects (AIA), American Express, Nasdaq and Sports Illustrated, among others. His projects include a visitor center for USAID, a public history installation for TIAA/CREF, two award-winning exhibits for the American Institute of Graphic Arts (AIGA), a studio tour at the Voice of America, and educational environments for the Japanese American National Museum.
He is currently working on interactive visitor experience projects for the National Museum of Natural History and the US Department of State, among others.
Jonathan is dedicated to expanding visitor experiences beyond the museum: he has done award-winning work for many libraries, including the Los Angeles Public Library, the Bobst Library of NYU, the Library of Congress and the Boston Public Library.
In other areas of communication design, he has created signage and wayfinding programs for many national organizations including Dulles International Airport, the Birmingham Museum of Art and the National Museum of American History. He has also created brand identities for a number of cultural institutions and exhibitions. His interactive design work includes a brand identity and website for the celebrated online journal FEED that was nominated for a Webby, the "online Oscar" of the International Academy of Digital Arts and Sciences.
He has received numerous design awards from the American Institute of Graphic Arts, the Art Director's Club and the Society for Environmental Graphic Design. His work has also been honored multiple times by the American Association for State and Local History. He has written for, and been featured in, various magazines and journals. In 2004, he was featured on the cover of Graphic Design USA's "People to Watch" issue. In 2008, he was profiled in Interior Design magazine.
Jonathan graduated from Yale University, B.A. with honors and distinction in Architecture, magna cum laude.
Maya Kopytman
Read the latest posts about Maya in Fresh >
Maya has more than two decades of design experience, and is internationally recognized for pioneering work in interface design for websites, software, and location-based experiences. She has received numerous awards, among them the "Gold Pencil" from One Show Interactive and the Webby "People's Voice" Award. Her work has appeared in many industry publications, including Graphis Interactive and Communications Arts. In 2006 Maya joined C&G as an Associate Partner, heading the firm's interactive design practice.
She has led numerous projects, including websites for the Low Income Investment Fund, the Museum of Jewish Heritage, AIGA, Riverkeeper, Samuel H. Kress Foundation, ARTstor, JSTOR, Kaplan Thaler Group, NYU Wagner School of Public Service, FujiFilm, and the American Institute of Architects. Her location-based interactive projects include exhibit software for the Museum of Jewish Heritage, document exploration systems for the Museum of American Finance, interactive orchestral visuals for Caminos del Inka and interactive kiosks for the Mashantucket Pequot Museum.
Maya holds a BFA from Bezalel Academy of Art in Jerusalem and an MFA from Pratt Institute. She has been a visiting instructor in Pratt's Department of Computer Graphics and Interactive Multimedia, and is currently a member of the International Academy of Digital Arts and Sciences. From 1994 until 2006 she was a principal member of IconNicholson in New York, and a Senior Vice President there since 2004.
Amy Siegel
Read the latest posts about Amy in Fresh >
Amy Siegel brings over two decades of experience to the design of environmental and print graphics. Since joining C&G in 1998, Amy has planned, designed and managed large as well as small-scale signage and wayfinding programs for institutional, corporate and public clients.
She has recently completed an award winning sign program for Hearst Tower in addition to sign programs for the new Yankee Stadium, Bank of America Tower and Stephen Sondheim Theatre, all in New York City. She is currently working on the National September 11th Memorial and Museum at Ground Zero and the Stavros Niarchos Foundation Cultural Center in Athens, Greece. She has completed several large transportation projects including new International Terminals at Logan Airport in Boston and JFK International Airport in New York.
Other noteworthy signage and architectural graphics projects include EMPAC (Experimental Media and Performing Arts Center) at Rensselaer Polytechnic Institute, Troy, NY; the McNay Museum of Art in San Antonio, Texas; Gannett/USA Today Headquarters, McLean VA; Toledo Museum of Art, Toledo, OH; Griffith Observatory, Los Angeles, CA; Times Square Subway Station, New York; Enoch Pratt Free Library, Baltimore; Landman Library at Arcadia University, PA; Jacob Javits Federal Building, New York; a branding program for GSA buildings nationwide; Flushing Freedom Mile, Flushing, NY; Baruch College, City University of New York; and The University Club, New York.
Amy studied Fine Art at the Skowhegan School of Painting and Sculpture and the New York Studio School and has a B.F.A. from Pratt Institute. She is a member of the Society of Environmental Graphic Designers and the American Institute of Graphic Arts.
Kieran Lynn
Associate Partner
Kieran is a multi-disciplinary designer and developer leading the creation of content-rich interactive platforms, digital products, websites and new-media formats. Kieran has delivered interactive media projects for some of the nation's most preeminent museums and non-profit cultural institutions. He has been involved in major projects for the AIGA Design Archives, Gettysburg Museum and Visitors Center, GRAMMY Museum, MacArthur Foundation, International Center of Photography, Library of Congress, Smithsonian Institution, the Walt Disney Family Museum, and The King Center Digital Imaging Project, an initiative of JPMorgan Chase & Co. He has won numerous industry awards and accolades for his visual and user experience design work including HOW Design, AAM Muse Awards, Communication Arts Annual, Print Magazine, and AIGA 365.
In addition to his design work, Kieran is an active developer with extensive experience leveraging traditional web tools to develop non-traditional platforms, experiences and products. He has developed highly scalable web-applications, content management systems, interactive kiosk frameworks as well as provided technology assessment and integration planning for both web-based and physical installation projects. He is proficient in a number of front-end and back-end programming languages and plays a key role in technology design and development on his projects.
Prior to joining C&G Partners Kieran was the Principal and Creative Director of Octothorp Studio, an interactive design and development studio specializing in the creation of data rich content platforms for digital and physical spaces. He was formerly a Senior Designer in the Media and Technology Design Group at ESI Design in New York City and a Lead Interaction Designer at Second Story Interactive Studies in Portland, Oregon. Kieran has a degree in Multimedia Design from the University of Oregon.
Scott Plunkett
Associate Partner
Scott Plunkett is an Associate Partner at C&G Partners, where he is responsible for the firm's operations, including oversight of finances, physical operations, human resources and project management. He is also an integral part of C&G's business development endeavors.
Scott comes from a fine arts background, and a long tenure in the fashion industry at French design company Agnes B. Scott has worked with the leaders of C&G Partners since 1993. He has proven effective at merging creativity and business, keeping the firm operationally sophisticated. His focus on art, people and finance enable him to assist the firm in developing and managing new opportunities.
He received a BFA from the School of Visual Arts in 2001, with a focus on painting and photography, and was the recipient of The Rhodes Family Award for Outstanding Students. He is a member of AIGA.
Steff Geissbuhler
Senior Consultant
Steff Geissbuhler, a co-founder of the firm, is among America's most celebrated designers of integrated brand and corporate identity programs. His work for a broad spectrum of international and national clients includes identity systems for NBC, Merck, Time Warner Cable, Telemundo, Voice of America, Toledo Museum of Art, National Parks of New York Harbor, Crane & Co., Calamos Investments, Conrad Hotels and Morgan Stanley Smith Barney. Prior to forming C&G Partners, he was a partner at Chermayeff & Geismar Inc. for 30 years.
Steff has designed architectural graphics for the IBM building in New York City; a complete sign system for the Universities of Pennsylvania; and Connecticut; printed materials for the Alvin Ailey Dance Theater, Mobil, Philip Morris, Cummins Engines and Union Pacific. Other commissions include graphics for the Smithsonian Institution's Bicentennial exhibition; the "Sports Illustrated at the Olympics" exhibit; a new identity and graphics for the New York Public Library; the New Victory Theater; and a series of posters for New York City's Department of Cultural Affairs. In 2005 Mr. Geissbuhler's work was honored with the American Institute of Graphic Arts Medal for his sustained contribution to design excellence and the development of the profession. He is also the recipient of the U.S. Federal Achievement Design Award, and several awards from the Art Director's Clubs and the International Poster Biennales. Steff served as the U.S. president of the Alliance Graphique Internationale and has been a member of the board of the American Institute of Graphic Arts. He is past president of AIGA's New York chapter.
Steff Geissbuhler received his diploma in graphic design from the School of Art and Design, Basel, Switzerland. He has taught at the Philadelphia College of Art, Cooper Union, Yale University and lectures throughout the country.
Email Steff here.
T. Kevin Sayama
Senior Consultant
T. Kevin Sayama is a senior consultant at C&G Partners, where he works on museum and exhibition projects. Trained as an architect, Kevin has been involved in the design of major exhibitions throughout the United States for nearly a decade. He is presently serving as senior designer and project manager for new exhibits the firm is planning at the Griffith Planetarium in Los Angeles and a series of interpretive stations for the Federal Reserve Bank of Atlanta's Birmingham branch.
Before joining the firm in 2000, Kevin worked as an exhibition designer and project manager at Ralph Appelbaum Associates. He designed the What Price Freedom and Global Library temporary exhibitions at The New York Public Library and America's Concentration Camps, a temporary exhibition at The Japanese American National Museum, which was later converted into a traveling show and featured at the Ellis Island Immigration Museum. He also designed Fighting for Tomorrow, a temporary exhibition at the Japanese American National Museum that focused on Japanese American servicemen during World War II. Kevin managed the architectural integration and exhibition design for the Art and History and Steuben galleries at the new Corning Museum of Glass in upstate New York. He also participated in the design of the Corning Museum's new Glass Innovation Center and Steuben Gallery. He was a project manager and designer for the Museum of American Folk Art in New York City.
Additional work includes schematic planning and design of permanent exhibitions at FIRST Place in Manchester, New Hampshire, the Utah Museum of Natural History, the Museum of the City of New York, the Liberty Science Center in New Jersey, and the Hall of Planet Earth and the Rose Planetarium at the American Museum of Natural History.
Kevin was born in Los Angeles and earned his Bachelor's Degree in Architecture from the University of California at Berkeley in 1983. In 1988, he received a Master of Architecture from Berkeley. He has been a registered architect in California since 1990, and worked with a number of California architects on renovation, restoration and new construction projects before moving to New York City in 1994.
James Hicks
Senior Designer
Trained as an architect, James has been involved in the design of cultural spaces and exhibitions throughout the United States for nearly two decades. He has served as the lead designer of many C&G Partners projects, including the Voice of America Visitor Center and Tour Program, Faster, Higher, Stronger: Sports Illustrated at the Olympics, America's Favorite Architecture (AIA 150) exhibition, Fighting for Democracy at the Japanese-American National Museum and The Cusano Environmental Education Center at the John Heinz National Wildlife Refuge at Tinicum Marsh. He has also assisted on the design of the Education Center at the National Museum of Natural History, the United States Diplomacy Center at the US Department of State, the Museum of American Finance and the Freud: Conflict and Culture exhibition at the Library of Congress.
As an Independent Design Consultant James has provided exhibition design consultation in all phases for a variety of clients, including: the Museum of Biblical Art (New York, NY); the 92nd St Y; Metropolis Magazine and the French Trade Commission. His work in this role includes includes the exhibitions Worshipping the Mother Goddess: Pure Heart– Beauty – Joy at the Vietnamese Women's Museum in Hanoi and Big+Green: Toward Sustainable Architecture in the 21st Century at the National Building Museum.
Prior to and interspersed with the periods of working with C&G Partners, James worked as an exhibition designer for the American Museum of Natural History (designing, amongst others, the exhibition Meeting God: Rituals of Hindu Devotion) and with many leading design firms, including Pentagram, Design/Writing/Research and Doyle Partners. With these firms he lead the design of more than 100,000 SF of realized exhibitions for a variety of cultural institutions including the Davis Museum at Wellesley College, the New York Transit Museum and the NY State Department of Women. His work has earned numerous citations and awards from The Industrial Design Society of America (IDSA), the Society of Environmental Graphic Designers (SEGD) and ID Magazine as well as a National Design Award from the U.S. Department of Transportation.
In addition to his professional work, James has taught design at National Institute of Design in Ahmedabad, India, the Parsons School of Design in New York and the Maryland Institute College of Art.
James studied fine arts and architecture at The Cooper Union, from where he earned his Bachelors of Architecture degree.
Christine Cannon
Strategic Alliance Manager
Christine Cannon is a strategic alliance manager at C&G Partners, responsible for identifying, building and nurturing strategic partnerships, consulting on marketing and communications, and managing selected client relationships. She joined C&G Partners in 2012, originally as a team member working out of Washington DC, leading business development within the Mid-Atlantic region. Recent clients include NASA's Goddard Space Flight Center, Maryland State House, National Women's History Museum, and MorphoTrust USA.
Prior to joining C&G Partners, Christine worked at the Smithsonian Institution's National Air & Space Museum. She worked on the production team for the Barron Hilton Pioneers of Flight project and assisted with the relocation of the collections from the Paul E. Garber Facility to the Museum's Udvar Hazy Center.
Christine has a Masters of Arts in Exhibition Design from Corcoran College of Art + Design and a Bachelor of Arts in Studio Art from the University of Minnesota. She is a member of the American Alliance of Museums, Society for Environmental Graphic Design, U.S. Green Building Council, and the Urban Green Council.


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31 Extreme Hollywood Bodies – Stars Who Are Sexy, Skinny & Scary
Six-packs, spare tires and everything in between, Tinseltown is full of all kinds of body types. Take a look at all of them right here on RadarOnline.com.… READ ON
Six-packs, spare tires and everything in between, Tinseltown is full of all kinds of body types. Take a look at all of them right here on RadarOnline.com.… READ ON
Sofia Vergara is the top-earning actress on TV, according to Forbes magazine, with the Modern Family star taking in an estimated $30 million.… READ ON
How do Hollywood mamas keep their summer bodies all year round? Check out this gallery detailing diet secrets of the stars, right here on RadarOnline.com.… READ ON
Meet Angela Hoover.
The comedienne took the stage on Tuesday's edition of America's Got Talent, rocking the house with some of the best celebrity impressions we've since since Rich … READ ON
Sure Britney, Lindsay, Kim and Paris might have fame and riches — or at least one of the two! — but they're certainly not immune to bad hair days like… READ ON
Admit it. You want to know what they REALLY weigh. Now, we've got the answers about your favorite stars…… READ ON
Don't light a match near these celebrities! Check out famous was figures of 22 stars and see the good, the bad, and the ones that should just be melted…… READ ON
From the glitz and glamour of the hottest Hollywood events to the city streets, Tinseltown's hottest celebrities were dressed to rock and shock in the best, worst and wackiest fashions… READ ON
Not every star got it right on the fashion front this week.
From the glitz and glamour of the hottest events to the city streets, Hollywood stars were dressed to… READ ON
Stars don't have to be glam all the time and many aren't afraid to step out bare-faced as these photos show…… READ ON
The only thing worse than having a wardrobe malfunction is when the incident is caught on camera – and Hollywood stars have learned this lesson the hard and extremely embarrassing… READ ON
Sofia Vergara may turn heads as a sultry brunette, but as a blonde she looks even better!
The Modern Family star posted a snap on her Twitter account Tuesday showing… READ ON
Sofia Vergara and her fiancé, Nick Loeb, are getting ready to have a baby via a close pal who's acting as a surrogate mother and suffered a recent scare… READ ON
The brutal murder of Sofia Vergara's beloved brother in Colombia has been an unsolved mystery for decades, but a bombshell report in the National Enquirer claims that new evidence… READ ON
Who were the most snap-happy stars of the week?
From inside of the most exclusive events from New York City to Los Angeles, to the privacy of their bedrooms, Hollywood's… READ ON
Justin Timberlake wowed the crowd as he took to the stage for his first live performance in five years, debuting music from his upcoming album, 20/20 Experience, at DirecTV's Super… READ ON
Who were the most snap-happy stars of the week?
From inside of the SAG Awards 2013 to the privacy of their bedrooms, Hollywood's most sizzling stars were not shy about… READ ON


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Click here to download a free MP3 of the song "The Friendly Village by the Bay" by Bruce Jenney. |
2007-03-21 / Events & Calendar
Alliance for the Mentally Ill meeting March 22
South Oaks Hospital invites families and friends of persons with mental illness to an informative meeting sponsored by The Alliance for the Mentally Ill, Thursday, March 22, 7 to 9 p.m. at South Oaks Hospital Chapel auditorium, 400 Sunrise Hwy., Amityville.
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Zach Randolph scores 21 as Grizzlies hand Clips 2nd straight loss...
Randolph scores 21 as Grizz beat Clippers 102-96
Recap | Box Score | Conversation | February 21, 2014 -
Opening Tip: For February, Mavs-Grizz is big
Tim MacMahonNever mind what the calendar says. This is not a run-of-the-mill game midway through the regular season. The Dallas Mavericks' visit to Memphis on Wednesday is a game that could loom large in the middle of April, when the Western Conference's fina...
Blog | February 05, 2014 -
Memphis Grizzlies sign Seth Curry from D-League
The Memphis Grizzlies have signed guard Seth Curry, who had been playing with the Santa Cruz Warriors of the NBA Developmental League.
Story | Conversation | December 24, 2013 -
Memphis Grizzlies are No. 5 in Mag NBA previews - ESPN The Magazi...
Bradford DoolittleIn ESPN The Magazine's NBA Preview issue, Bradford Doolittle ranks the Memphis Grizzlies No. 5 in the Mag's NBA previews.
Story | Conversation | October 22, 2013 -
Memphis Grizzlies intend to be more up-tempo, Marc Gasol says
Mark WoodsAll-Star center Marc Gasol expects the Memphis Grizzlies to become more of a running team this season, and that's absolutely fine with him.
Story | Conversation | September 11, 2013 -
TrueHoop: Clips and Grizz and no FTs
Kevin ArnovitzBack in March, during the height of the 2013 playoff chase, the Los Angeles Clippers and Memphis Grizzlies were jockeying for the No. 3 seed in the West. The two teams already loathed one another, their feelings dating to their seven-game series in s...
Blog | August 20, 2013 -
Lunch links: Geno Smith and 'the black tax'
David UbbenBetter luck next time, Grizz. Matt Hayes of Sporting News ranks the college football coaches from top to bottom. I disagree with a lot of these. Berry Tramel of The Oklahoman has a good look at the winners and losers with the ACC's grant of rig...
Blog | April 23, 2013 -
Memphis at Clippers: Five things to watch
Kevin ArnovitzHarry How/NBAE/Getty ImagesThe Grizzlies can't -- and probably won't -- get pummeled on the glass as they did in Game 1. The Glass Finding signs of encouragement after a 21-point loss can be like leading a search party in the dark, but if the Grizz...
Blog | April 22, 2013 -
Kevin Garnett, Courtney Lee of Boston Celtics out with injuries a...
Greg PayneBoston Celtics forward Kevin Garnett and guard Courtney Lee will both miss Saturday night's game against the Memphis Grizzlies due to sprained left ankles, the team announced.
Story | Conversation | March 23, 2013 -
Oakland 91, Nebraska-Omaha 79
Oakland 91, Nebraska-Omaha 79
Recap | Box Score | Conversation | January 03, 2013 -
Memphis Grizzlies announce Jason Levien as new CEO
Marc SteinNew Memphis Grizzlies owner Robert Pera announced on Sunday that Philadelphia 76ers minority shareholder Jason Levien is joining the Grizzlies as the club's new CEO and managing partner.
Story | Conversation | November 04, 2012 -
Sources -- Memphis Grizzlies sale to be voted on by NBA Board of ...
Marc Steinhe sale of the Memphis Grizzlies to an ownership group headed by Northern California tech magnate Robert Pera is poised for approval by vote of the NBA's Board of Governors on Thursday, according to sources close to the process.
Story | Conversation | October 22, 2012 -
Peyton Manning part of ownership group to buy Memphis Grizzlies -...
Darren RovellDenver Broncos quarterback Peyton Manning isn't allowed to own a piece of a football team per NFL rules, but that doesn't mean he can't own a piece of another team in another sport.
Story | Conversation | October 04, 2012 -
Sources -- Prospesctive Memphis Grizzlies owner recruits Justin T...
Marc SteinRobert Pera, prospective new owner of the Memphis Grizzlies, has recruited a famous Memphian to be part of his ownership group: Justin Timberlake.
Story | Conversation | September 06, 2012 -
Memphis Grizzlies sign Hamed Haddadi to new deal
The Memphis Grizzlies say they have signed Hamed Haddadi to a new undisclosed deal.
Story | Conversation | July 28, 2012 -
Come together, right now
Arash MarkaziLOS ANGELES -- He'd flown through the night to arrive on time, and after three weeks of dangling in maddening uncertainty while the New Orleans Hornets worked out David Stern's version of the very best deal possible, you had to figure Chris Paul migh...
Blog | May 08, 2012


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Easy to use, versatile and precise are the words which best describe the new INCRA T-Rule. Low glare, matte textured background for high contrast and easy legibility.
Tech Spec
Brand | Incra |
I have the 6" version and...
Posted June 21, 2006
I have the 6" version and could not imagine getting along without it. Layout is so much easier... everything from mortises to pulls. Accurate to 1/64, this little rule has saved me a lot of setup time because I have found that my test cuts end up being right on target. Be sure you have a mechnical pencil though... it won't work without one. Check out the regular rules... also very handy.
I bought the 6" version, and...
Posted April 25, 2006
I bought the 6" version, and I must say it is a pleasure to use. It takes a little while to get used to the large amount of information on the face (there are a LOT of holes and a lot of markings), but as long as you double check what you're doing, accurate measurements are easy to get.


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This Indesit BIAA134X fridge-freezer is ideal for storing your food and drinks. This tall, static white fridge-freezer with an A+ energy efficiency rating and an energy consumption of 277kWh/yr, you can benefit from low economical running costs. The BIAA134X fridge-freezer has an auto defrost fridge on top that lights up inside to reveal 4 glass shelves and a fresh food storage capacity of 182L, along with a frozen food storage capacity of 110L. The large fridge capacity will ensure you will have ample storage space. Underneath the fridge unit is a freezer with 4 freezer compartments, and an ice cube tray. The BIAA134X fridge-freezer comes with a single manual thermostat to regulate temperature control.
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Microsoft online customer accounts hacked in India
Microsoft's online store in India was hacked on Sunday, resulting in the theft of usernames and passwords of the site's customers.
A Chinese group of hackers calling itself Evil Shadow Team took credit for the hack, posting screenshots of obscured usernames and passwords that it found unencrypted on the site, according to Reuters. The group touted the attack on its own blog (here's an English translation). posting a screenshot of the hacked Web site with the message: "Unsafe system will be baptized."
Microsoft has since taken down the hacked site and replaced it with a … Read more


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Nov 22, 2010 | 01:00 PM | Lisa Gordon
An investigation of Federal Prison Industries Inc.'s electronic waste recycling program has uncovered numerous health concerns, as well as safety, environmental compliance and theft issues involving inmates who disassemble electronics to recover the metals.
"Staff members often failed to perform hazard assessments on new e-waste operations or did so incorrectly, and important health and safety information was not shared," according to a report spearheaded by the U.S. Justice Department's Office of the Inspector General.
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Will more metals companies discontinue health care coverage for their employees in light of the Affordable Care Act?
June 20-21, 2013 New York
The EPA is using the rule on haze to force cumbersome and expensive federal restrictions on power production, mining and other activities that impact steel manufacturing.
--Thomas J. Gibson, AISI


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Board Members
The Linux Foundation board of directors currently consists of 16 directors, as specified by the Bylaws.
Larry Augustin -- Individual Member Representative
Larry Augustin is an angel investor and advisor to early stage technology companies. He currently serves on the Boards of Directors of compiere, Fonality, Hyperic, Medsphere, Pentaho, SugarCRM, and XenSource. Previously he was a Director of JBoss (acquired by Red Hat Software) and Linux International (LI). One of the group who coined the term "Open Source", he has written and spoken extensively on Open Source worldwide. Worth Magazine named him to their list of the Top 50 CEOs in 2000. Previously he served as interim CEO of Medsphere. From September 2002 to December 2004 he was a Venture Partner at Azure Capital Partners where he helped lead Azure's investments in Zend and Medsphere. In 1993 he founded VA Linux (now SourceForge, NASDAQ:LNUX), where he served as CEO until August 2002 and led the company through an IPO in December 1999. At VA Linux, he launched SourceForge.net, the world's largest Open Source software development community. Also at VA, he acquired Andover.net, merging SourceForge.net, Linux.com, Slashdot, and other well-known Open Source Internet sites to form the Open Source Development Network (OSDN).
Larry holds Ph.D. and M.S. degrees in electrical engineering from Stanford University, and a B.S. in electrical engineering from the University of Notre Dame. Larry can be found online at http://lmaugustin.com.
James Bottomley, Technical Advisory Board Member
James Bottomley is an active member of the open source community. He maintains the SCSI subsystem, the MCA subsystem, the Linux Voyager port and the 53c700 driver. He was born and grew up in the United Kingdom. He went to university at Cambridge in 1985 for both his undergraduate and doctoral degrees. He joined AT&T Bell labs in 1995 to work on Distributed Lock Manager technology for clustering. In 1997 he moved to the LifeKeeper HA project. He has spoken before at LinuxWorld, Usenix ATC, ALS, OLS and the Kernel Summit. James is also a member of the Technical Advisory Board of the Linux Foundation.
Mark Charlebois, Qualcomm Innovation Center, Inc. (QuIC)
Mark Charlebois is a Director of Open Source Software Strategy at Qualcomm Innovation Center, Inc. (QuIC), a subsidiary of Qualcomm, Inc. He has been developing software for Unix, Linux and embedded systems for more than 20 years. Charlebois joined Qualcomm in 1999, where he initially worked on the GlobalStar satellite system. He subsequently led one of the core subsystem teams for MediaFLO, defining core parts of the system information protocol, and holds patents related to that work. He has worked for several years in various R&D organizations at Qualcomm and created the initial Penelope extension to Thunderbird that formed the basis for Open Source Eudora. While in R&D, Charlebois was an open source evangelist who helped drive the company's open source strategy. Recently, he has moved to QuIC to take a more active role in defining its open source strategy and community engagements. Prior to Qualcomm, Charlebois worked at LMI in greater Vancouver, designing laser scanners. He also worked for CGI in Toronto as a real-time systems consultant using various Unix systems. Charlebois holds a bachelor's degree in Systems Design Engineering from the University of Waterloo, and a master's degree in Engineering Science from Simon Fraser University.
Alan Clark, SUSE
As a member of SUSE Linux Senior Staff, Alan focuses on Linux, industry initiatives and emerging standards. To facilitate the awareness and adoption of open source and open standards, Alan chairs the openSUSE project and participates in several Industry forum steering committees, technical committees and work groups and other open source projects.
With over 20 years of experience as a Software Engineer, a principal portion of Alan's career has been devoted to the research and development of operating systems and distributed multi-platform server services. His experience is with file systems, Directory Services, LDAP Services, Object Databases, Security, Developer Interfaces, Web Services, Network Protocols and more.
Wim Coekaerts, Oracle
Wim Coekaerts is Vice President of Linux Engineering for Oracle, reporting to Chief Corporate Architect, Edward Screven. He is responsible for managing Oracle's Unbreakable Linux strategy with a dedicated focus on ensuring large enterprises can adopt Linux quickly. Mr. Coekaerts has spent more than 7 years building a large-scale development and support organization and has fostered comprehensive customer and partner relationships, which helps drive the company's evolution of Linux. Additionally, his group develops and makes on-going contributions to the Linux community, including the first Cluster File System to be accepted into the Linux mainline kernel in 2006.
Yoshiya Eto, Fujitsu
Yoshiya Eto is a director at Fujitsu and has been involved in operating systems at Fujitsu including development and development management of Fujitsu proprietary operating systems and Linux. For over ten years he has been leading Linux community engineers in Fujitsu and working with Linux community. This team is one of the biggest contributors to the Linux kernel and is continuously contributing patches to improve feature and stability of Linux for enterprise usage. In addition, Eto is also leading core engineering team for enterprise customer support through collaboration with distributor and community. This team has been providing highly reliable customer support to mission critical customers.
Eileen Evans, Hewlett-Packard
Eileen Evans is the Vice President and Deputy General Counsel of Cloud Computing and Open Source for Hewlett-Packard Company. In her role, Eileen leads and manages legal support for cloud computing and open source at HP. Eileen also leads open source legal strategy and open source program management for HP. In her role, Eileen is representing HP on the OpenStack Foundation Board of Directors and is actively participating in other cloud-related open source communities.
Prior to joining HP in 2010, Eileen was a Director and Associate General Counsel at Sun Microsystems (and then Oracle Corporation following its acquisition of Sun) for nearly 12 years. At Sun, Eileen led and managed legal support for various hardware and software business units. Eileen also served as a lead Open Source Legal Strategist for Sun, where she led, managed and supported numerous open source projects, including Java, MySQL, OpenSolaris, OpenOffice and NetBeans. In addition to her open source experience at Sun and HP, Eileen has spoken on various intellectual property and open source topics at conferences in the United States and in Europe and with the European Commission and Members of the European Union Parliament.
Frank Fanzilli
Frank Fanzilli is a seasoned software veteran and advisory to early and late stage software companies. Previously, he held the post of Global Chief Information Officer and Managing Director at Credit Suisse First Boston (CSFB) where he grew the technology business into a $2 billion division with operations in all major financial centers.
In addition to his board seat at The Linux Foundation, Frank today serves on the board of InterWoven Inc., a Sunnyvale, California based content-management software provider, where he is also chairman of the Strategy Committee and was formerly Chairman of the Board; CommVault Inc., a fast-growing software company in the data backup space which launched a successful IPO in 2006.
Frank also serves on the boards of Calypso, a privately held financial derivatives software developer located in San Francisco; IT Structures, an early stage company in the virtualization of software testing; and Correlix, an early stage company which develops software to improve the performance of trading systems. Formerly, Frank was a founder of nLayers, Inc., a privately held software company which was acquired by EMC in 2006, and was a director of PeopleSoft (sold to Oracle) and Avaya (sold to Silverlake/TPG). In addition, he is an advisor to several venture capital firms on the west coast. Frank holds an M.B.A in Finance from New York University and a B.S. in Management from Fairfield University.
Doug Fisher, Intel
Doug Fisher is Vice President, Software and Solutions Group (SSG), and general manager of SSG's Systems Software Division at Intel. He leads a worldwide organization responsible for a broad range of development, enabling, architecture analysis and optimization efforts including pre-boot firmware, operating systems, virtualization, middleware software, graphics, SoftSDV and client/server projections. In addition, Fisher has been named the Intel corporate "Mega Initiative" owner for virtualization.
Fisher joined Intel in 1995 and for the first few years managed several new product development and research efforts including projects around remote LAN access, data over VBI, and "Internet in a box" before moving to Intel's Enterprise Platform Group where he led the Server Management Software development organization for three years. In 1999, Fisher transferred to Intel Online Services as the director of engineering for Europe and moved to England to set up the international engineering organization. In 2000, he was appointed director of worldwide engineering for Intel Online Services.
Prior to joining Intel, Fisher worked for 10 years at Hewlett-Packard where he started his career as a software developer on a real-time operating system with his final role as the marketing manager over the OpenView Network Node Manager product line. Fisher holds a bachelor's degree in electrical engineering from Oregon State University, and a master's degree in management from Stanford University.
Dan Frye, IBM
Daniel D. Frye, Vice President - IBM Open Systems Development, is the head of IBM's Linux development team - the IBM Linux Technology Center (LTC) - and is responsible for overseeing IBM's Linux technical strategy and IBM's participation in the open source Linux development community.
The mission of the LTC is to help the global open source Linux community make Linux better, to ensure Enterprise-level Linux support for IBM's Hardware, Software, and Services brands, and to help expand the reach of Linux into new markets. LTC engineers are trusted, valued members of dozens of open source communities and contribute broadly to open source in many respects.
Prior to his current responsibilities, Dr. Frye was a member of IBM's Emerging Technologies and Business Opportunities team where he worked on company-wide technical strategies that predicted future trends and transitions in the IT industry. It was during this time that Dr. Frye co-authored the original IBM corporate strategies for Linux and open source. Since then, Dr. Frye has been a key participant in both the IBM-wide Linux and open source core teams that have overseen the adoption of Linux and open source as key strategic initiatives for IBM.
Dr. Frye has an M.A. in Physics from The Johns Hopkins University (1982) and a B.A. in Physics from the University of Idaho (1979). He also received his Ph.D. in Theoretical Atomic Physics from The Johns Hopkins University (1985). Dr. Frye is a member of multiple Linux and open source industry groups including being a founding Board Member of The Linux Foundation.
Bdale Garbee, Individual Member Representative
Bdale Garbee first contributed to Free Software in 1979, has a long history of involvement in the Debian distribution, and is Chief Technologist for Open Source and Linux at HP. In 2008, Bdale received a "Lutèce d'Or" as FLOSS personality of the year from FniLL. He holds a "level 3" high power rocketry certification, the highest in the rocketry hobby, but his primary hobby still seems to be turning all of his other hobbies in to open source projects.
Hisashi Hashimoto, Hitachi
Hisashi Hashimoto has been working on the development and management of commercial operating systems based on UNIX since he joined Hitachi. His responsibilities encompass both workstations and mainframes. He also has extensive experience managing collaborative development with other UNIX vendors. He now works with the Open Source Software Technology Center and is responsible for the collaboration with other vendors and the OSS community, including the work with the Open Source Software Promotion Forum in Japan.
KIM Myung-Joon, ETRI
KIM Myung-Joon received his Bachelor of Science degree in computer science from Seoul National University and his Master of Science in computer science from Korea Advanced Institute of Science and Technology (KAIST) Korea. He received his Ph.D. degree from University of Nancy I France and worked at INRIA in Lorrain France as a Ph.D. student researcher from 1981 to 1986. He joined ETRI in 1986 where he has worked on the development of computer system software technologies. He has served as Vice President of R&D Strategy and Planning Division (2008), Senior VP of Software & Contents Laboratory (2009) and VP of Creative and Challenging Research Division (2010-2011). Part of his work has included leading a Korean national project for Linux technology development (code: BOOYO, 2004 - 2008). Under his leadership of this project at ETRI, the organization joined The Linux Foundation. He has also played an important role to promote FOSS in Korea and in North East Asia as a vice chairman of Korea OSS Promotion Forum and as a Korean vice chairman of the North-East Asia OSS Promotion Forum. He served as president of Korea Institute of Information Science and Engineering (KIISE) in 2012.
Young Yoon Kim, Samsung Electronics
Young Yoon Kim is currently Vice President in SW R&D Center, Samsung Electronics and has led many software development projects in Samsung products over 20 years. Before joining in SW R&D Center, he was a founder and president of Samsung R&D Institute Ukraine where he had developed the state of the art software technologies to be used for Samsung products from 2007 to 2013. Regarding Linux engagement, he had many experiences such as Consumer Electronics Linux Forum (CELF and now CEWG in Linux Foundation), uCLinux for DVC product which was a year of CELF Linux Product in 2005, Linux-based DTV/STB for data broadcasting, Linux-based Internet Refrigerator and IPTV in 2007. In addition, he has many experiences on the international standardizations such as DVD MtFuji Forum in 1996, DVD Forum WG3 (file system) in 2000, BD Forum TEG5 WG (file system) and OSTA UDF WG (file system). Especially, he was a chairman of OSTA MPV CE WG (Metadata) from 2003 to 2005. He graduated with B.S. in Electrical Engineering from Yonsei University.
Mark Lee, Splashtop
Mark is Co-Founder and CEO of Splashtop, the leader in cross-device collaboration, bridging across tablets, smartphones, computers, TVs, and cloud services. Splashtop empowers users with high-performance, secure access to their favorite applications, media content, and files anytime, anywhere. More than 10 million people have downloaded Splashtop apps from app stores, and more than 100 million devices from HP, Lenovo, Dell, Sony, Asus, Toshiba, Acer, and other partners have shipped with Splashtop. Splashtop for Business enable companies to mobilize their workforce without major infrastructure upgrade nor application re-writes. All corporate apps and data can be securely delivered to employees and partners on any device, supporting the BYOD trend. Splashtop contributes to various open source projects and is leading the push to bring Linux to hundreds of millions of users around the world. Prior to Splashtop, Lee was a Co-Founder and CEO of OSA Technologies. OSA was acquired by Avocent in 2004 for $100M. Prior to OSA, he spent more than seven years at Intel. Mark received his MS and BS in Electrical Engineering and Computer Science from MIT, and executive MBA from ASU.
Tsugikazu Shibata, NEC
Tsugikazu Shibata is the Senior Manager of NEC and has an extensive background in the development and management of proprietary operating systems, including work with mainframes and super computers. He currently belongs to the Open Source Software Promotion Center of NEC; there he works collaborately with vendors and the open source community. Mr. Shibata has also occupied a senior role in the Linux Foundation's Japan Linux Symposium.
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Search Result
Search Tags: glow run
Security heightened at National Harbor nighttime 5K
Prince George's County Police will increase security Saturday night at the annual 5K Glow Run as a precaution after the Boston Marathon bombings on Monday. Police also warn to leave backpacks at home.
Saturday - 04/20/2013, 04:21am EDT
Tags: Glow Run, National Harbor, Prince George


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Book Description:Flannery O'Connor was working on Everything That Rises Must Converge at the time of her death. This collection is an exquisite legacy from a genius of the American short story, in which she scrutinizes territory familiar to her readers: race, faith, and morality. The stories encompass the comic and the tragic, the beautiful and the grotesque; each carries her highly individual stamp and could have been written by no one else.
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The Production and Application of Knowledge Wired had an interesting article about how Watson, the famous IBM computer that defeated humans at Jeopardy, is better than doctors at diagnosing cancer in patients. I quote the most interesting paragraph
Does Exposing Polluters Make Them Clean Up Their Act? - Footnote Does Exposing Polluters Make Them Clean Up Their Act? - Footnote: A look at how firms respond to regulations requiring them to disclose toxic chemical emissions. Here is a link to an article I wrote
Doctoral Student
Anil is a doctoral candidate in the Technology and Operations Management Unit. He researches digitization and strategy. Anil is interested in the response of actors to digitized information and information goods. He is also interested in information aggregation and revelation. Prior to starting the doctoral program at HBS, Anil spent over 11 years in finance and operational roles at financial services firms and startups, including introPLAY, Ahab Capital Management and Donaldson, Lufkin & Jenrette. Anil graduated from Dartmouth College with an A.B. in Economics and Government and is a CFA charterholder.
Article | Strategic Management Journal |
How Firms Respond to Mandatory Information Disclosure
Anil R. Doshi, Glen W.S. Dowell and Michael W. Toffel
Keywords: information disclosure; institutional theory; environmental strategy; mandatory disclosure; environmental performance; Information; Corporate Disclosure; Governing Rules, Regulations, and Reforms; Performance Improvement; Environmental Sustainability; Manufacturing Industry; United States;


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Thanksgiving: something new that WORKED
I know there are a couple of other threads with discussions about how Thanksgiving went, but I thought it might be helpful to have one specifically to share tips that worked.
For me, it was using a stuffing bag. I happened upon an episode of America's Test Kitchen where they demonstrated putting the stuffing in cheese cloth in the cavity (I found out you can actually buy a cheese cloth bag specially made for stuffing; even better, I found it at the 99 cent store!). The idea at ATK was that you could take the stuffing out halfway through the cooking process, when it had already absorbed a good amount of drippings, then mix it with the stuffing that hadn't fit in the bird and finish it in the oven. Since they're way more paranoid about food safety than I am, they pointed out that this way the stuffing could be cooked to a safe temperature without overcooking the turkey. Plus, you can have moist stuffing with the flavor from the drippings and still have crusty bits: the best of both worlds! As a final bonus, you don't have to mess around with closing the cavity to keep the stuffing in (and not trussing the legs helps them cook faster). So win-win-win!
It became clear to me that taking the stuffing out of the partially cooked bird was going to be more trouble than it was worth (especially since, as I noted, I've never worried about the food safety issue). So I pulled it out as soon as the bird came out of the oven, mixed it up with the remaining stuffing and baked it while the turkey rested. Half an hour was plenty to cook it through, and it was delicious -- darn near perfect in fact. I will definitely do this again!
It's not THIS year's success, but it's worth repeating:
I can't be bothered to stuff and then unstuff the turkey -- so I make my dressing in the crockpot. An hour on high, then 4-5 hours on low (until it reaches 160F).
Nice crust on the outside, nice and moist inside, and doesn't play havoc with my oven timings for other dishes (and it stays hot on the buffet table, too, as I just keep it on warm)
A few things.
Turkey related - My aunt (who was in charge of the turkey) decided to save time and buy a pre-cooked turkey from Whole Foods. We made a rub with sage, thyme, pepper and orange rind and a little EVOO. We reheated the turkey according to directions (excepted I tented it with foil for the first half hour). The turkey came out PERFECTLY. Also, I took the turkey out a full hour before serving it. It rested for half an hour then I carve it, put it on a platter, pour a bit of turkey stock on top, covered with foil and kept warm in a 300 degree oven until ready to serve. It turned out perfectly and piping hot.
Martha Stewart's pumpkin mousse recipe - It was SOOO light and flavorful. I made mine sugar free for myself and everyone in my family wanted some.
This is very simple, but it saved me some headache: I made a crumb-crust pie in my springform pan and lined the bottom with a circle of parchment paper. This avoided problems I've had in the past where the bottom crust is accidentally left stuck to the bottom of the pan when a slice is lifted out. I just peeled the paper back before transferring to my cake stand.
re: operagirl
love to hear that :) pumpkin pie is great because the custard is naturally GF, and you have some tasty and not-too-tricky crust options. my default is an almond meal & coconut oil crust, but when i'm in the mood to wrestle with something more traditional i often add a little mesquite flour to a basic GF pastry crust - the flavor complements the pumpkin and spices beautifully.
The new thing I tried was an adaption on Michael Symon's Brussels sprouts. http://www.foodnetwork.com/recipes/fr...
I'm from Cleveland and that recipe is pretty sacred around here so I was pretty nervous to try to change it up. However, the deep fried sprouts just don't hold very well and I was worried it would be too finicky to get the timing right.The major change I made was to roast the sprouts. I roasted them until very dark with olive oil and salt early in the day. I put them in the fridge and booby trapped to bowl to keep people form eating them. Later that day I chopped up some bacon (just 2 slices for a pound of sprouts), and cooked it until very crispy (this is the other change, the original recipe doesn't call for bacon). I then added in the walnuts and capers that the recipe calls for. I let them toast for a minute and then added in the sprouts and cooked them until warmed through. Then I popped everything in a bowl and tossed with the dressing from the recipe (I put the parsley from the recipe in the dressing instead of frying it).
It was AWESOME. Just enough bacon to not dominate, and even though it wasn't deep fried, it tasted JUST like you get at Lolita. A hit of the night, and easy enough to do on a weekend night or a quiet weekday. If you roasted and reserved the sprouts ahead of time you could make it in 5 mins flat. Can't wait to make again.
I boiled the giblets and neck from my bird to make a turkey broth and then used the broth as my stuffing liquid. Didn't bother to stuff the bird and the cooking time was less and no chance of food safety issue.
I also made the stuffing the night before and baked the next day, great time saver.
Something new for Thanksgiving: Fly to NYC with spouse and daughter. Stay in nice hotel. Eat lots of good food that someone else has cooked. See the parade, the tree at Rockefeller Center, go the zoo. Do a little shopping. Walk miles in gorgeous weather. A perfect long weekend, and no travel problems, at all.
My hostess made something akin to baked pumpkin cheesecake pudding with leftover pumpkin pie filling, cream cheese, extra spice in a graham crust and sweetened sour cream on top. It was heavier with pumpkin than a traditional cheesecake, and totally delicious I asked her if she'd be able to replicate the recipe next year, but she couldn't remember what she did, and didn't measure any ingredients anyway. It was a happy accident.
the turnip souffle i cobbled together after Mom said it was the one thing she really wanted for Thanksgiving dinner:
GHG's Turnip Soufflé
Serves 4-62 lbs turnips (to yield 3½ - 4 cups cooked & mashed)
3 Tbsp butter
3 Tbsp flour (i used a GF blend but AP is fine)
1/3 cup low fat or fat free evaporated milk (you can also use cream or half & half)
4 large eggs, separated
[up to 2 Tbsp brown sugar if turnips are bitter, omit it if they're sweet]
Kosher or sea salt
Freshly ground white pepper
Freshly grated nutmeg[Ingredient note: I didn't include cheese as the person who requested the dish didn't want it, but you can absolutely add some - for this recipe I'd use Gruyere, Fontina or Asiago. Just stir it into the turnips along with the egg yolks.]
Preheat oven to 350.
Grease a 6-cup soufflé dish with butter and dust with flour (or fine bread or cracker crumbs), rotating the dish to coat thoroughly. Tap out the excess and set aside.
Peel and trim turnips, cut into large chunks, and boil in salted water until tender. Drain turnips, mash or puree until smooth, and set aside.
Melt butter in a large pot over medium heat, stir in flour, and cook for about 2 minutes until smooth and just beginning to color slightly.
Stir in evaporated milk, turnips, and sugar if using, and cook for 5-6 minutes or until mixture becomes thick.
Season to taste with salt, white pepper and nutmeg, and remove from heat.
Slowly add egg yolks and combine thoroughly. Set aside.
In large bowl, whisk egg whites with a pinch of salt until they form stiff peaks. Gently fold the egg whites into the turnip mixture and combine just to ensure no large streaks of egg white.
Pour the mixture into the prepared soufflé dish, and bake at 350 for 45 minutes or until puffed and nicely golden on top.
Serve immediately.
I made stuffins--(stuffin' muffins) from my favorite stuffing. Brushed silicone baking cups generously with butter, tops, too--of course--and baked at 400 degrees F. Such a smart idea, stuffins!
Oh, and from some of my leftover turkey, I made a delicious creamy chicken/turkey soup with wild rice. I am sufficiently all set with turkey for a while, but having it repurposed as soup at least made it seem like something different.
re: chef chicklet
Chef Chicklet and rworange, to be clear, it was just new to me--not my original idea. Only thing unique to me was to use my heart-shaped baking cups! :) I read of it first here:
http://chowhound.chow.com/topics/816638Then saw it featured in a stuffing contest on the Today show (stuffins won, btw).
2011: The Year of the Stuffin!
re: kattyeyes
That sounds brilliant. I have some leftover stuffing that was too much for the bird and I'm giving this a try tommorrow.
Walker posted this recipe from a long closed SF market
Petrini's Ultimate Turkey Recipe
http://chowhound.chow.com/topics/817518There is this paste to rub on the bird
2 oz. Olive Oil
2 Tablespoons Butter (soft)
2 Tablespoons Salt
2 Tablespoons Paprika
2 Tablespoons White PepperIt is brilliant. That was the most beautiful bird I've ever seen anywere. The color was a beautiful copper bronze. It truley impressed everyone with a lot of aahhhs.
My own great idea ... why I never thought of it before ... I bought gravy. No more last minute freak-out and lumpy gravy ... all that grief all these years. I don't mean the canned junk, but a deli container from a good market. Yes, I know lots of people do this but when I was thinking premade gravy I only thought of canned.
Count me in the make ahead mashed potatoes club. Made the potatoes on Wednesday, with just a bit less butter than I would normally put in. Refrigerated in the crock overnight, then placed in crock pot on Thursday with a stick of butter cut up on top. Set the pot to warm and it slowly warmed up over the course of a few hours. Gave it a stir to mix in the melted butter right before serving. It was so easy and so convenient, and the quality of the potatoes was excellent. It was great not to have to make the potatoes on Thursday!
re: coll
Do we know who is the originator of the mashed potatoes in the crock pot idea?
Because I think they should get the *Chow Hound Best 2011 Holiday Cooking Tip Award.*Buttering the sides and bottom well, then adding the cream to the bottom, the cream actually comes up to the sides keeping the potatoes from getting crispy-so I didn't disturb them. I only stirred and added more butter right before they were served. Piping hot, super light and creamy-well seasoned mashed/riced potatoes. The kids all asked how to do it, so they could make them. One son is sharing this tip with his church group. There are numerous dinners and potlucks and they use pots on the cook top (like I've done) and they often end up serving overcooked dried out mashed potatoes. I can relate.
re: chef chicklet
I found references to this approach in a bunch of old threads here, as well as elsewhere on the internet. It is definitely my favorite holiday tip in recent memory!
Interesting about the cream bubbling up! I'll have to try that. I didn't have any issue with crispy or dry sides, so I probably won't bothering buttering the crock. But I also just used the "warm" setting, not the "low" cook setting. Do you think the cream would bubble up on just the warm setting?
re: coll
Well, here are a couple of threads I remember reading:
http://chowhound.chow.com/topics/754233But I know somewhere I read about the method I used, which was to just put a stick of butter on the top. Though that may have been elsewhere online.
Regardless of source -- awesome tip!
re: TorontoJo
I don't get to make any part of Thanksgiving dinner when I'm at my family's house, which is a shame because no one knows the first thing about cooking! I would have loved to used the crockpot trick.
I attempted to save the mashed potatoes...first, I was rebuffed when I tried to put salt and herbs in the cooking water. THEN, I noticed they would be done way too early and expressed my concern...the response? Oh, you don't have to worry about them. We can keep them on low heat for an hour or two! ARGH. No surprise that the mashed potatoes were flavorless, gummy, and generally unpleasant. I think I used 1/4 of a stick of butter to make my small portion palatable.
re: tazia
tazia, I too encountered that same bowl of yuky potatoes that would not have made good wall paper paste. But when you are at someone else's house, suggestions can sometimes be taken as being a "know it all". I have learned to keep peace in the family & put a little pile of the stuff on my plate & mutter something about being on a diet. In fact, my plate this year was very small, due to overcooked, undercooked & downright tasteless food. But lucklily, that was Thanksgiving #1, the next visit & get together turned out delish.
mashed potatoes in the crock pot! I've been reading about this on the boards and decided to give it a try. I refrigerated them, and then put them on low around noon for a 4om dinner. I buttered the dish and added some extra cream just in case. Stirred it every hour or so and they came out beautifully!
Browned my roux a bit more then usual for the gravy and got a nice golden brown color to the gravy rather then a pasty whitish brown I had last year. Make ahead gravy and potatoes were a winner for me!
Actually I was so amazed that everything came out so good. Might have something to do with making a time table, and actually using it this year. Someone suggested a way to keep the mashed potatoes warm by buttering the bottom and sides of the crock pot and then adding some cream to the bottom. We tried this, it WORKS. I didn't have to keep checking them, stirring them, adding more etc,, we just left them alone. Perfect potatoes, and my kids were saying how good an idea it was (don't worry I gave ya'll credit!) Then the other surprise was a box mix of cranberry bread that I bought last year for Christmas. OMG. I am so mad at myself. The bread is better than anything I could of made. The mix has dry orange so you get that, it suggested fresh cranberries, I'd used mine so I opted to soak some dry ones, and use them. I love this bread and so does my dh, and everyone that ate it. Instead of one loaf, I made three little ones, sliced them and they were so moist and flavorful. Just yum.
The turkey took five hours, I stuffed it with my mom's stuffing, I didn't baste it, only added some broth to the pan to keep it from getting too dark. The giblet gravy I made the stock the day before with turkey necks and tails - made the best gravy. I actually made a roux, and went dark blonde, perfect perfect gravy. Oh and the kicker again, was that I made a sweet potato soufflee like thing with marshmallows. Say what you want, but the kid that hates sweet potatoes, ate it and wanted to take it home. Success~ -
Something new that worked for me this year was what I DIDN'T make... I made less of everything. The menu was same as usual, but I made a smaller bird, about 30% less of all the sides, and only 1 type of pie.
Now it's Sunday night, all the leftovers are gone, and no one is moaning about eating turkey for a week straight. I saved $$, time and cleanup. -
Oh, I forgot the other new thing: a new cornbread recipe. I have horrible luck with cornbread: it's usually too dry and rises unevenly. But I tried this one: http://allrecipes.com/Recipe/homestea... and it came out perfectly! It's a moist, dense cornbread, but it was perfect for stuffing.
I have two new things that worked. Parker House Pull Apart Rolls and Pineapple Turkey Brine
Up until the day before Thanksgiving I wasn't sure what kind of dinner rolls I wanted to serve. I had already decided to make banana bread and pumpkin bread because both are also great the next day for breakfast and snacks. My husband kept saying just buy some rolls from the store or Pillsbury crescent rolls.
But no, I did not want to do that. Googling on the net I came across a recipe for Parker House Pull Apart rolls. I already had all the ingredients I would need - flour, milk, eggs, butter, yeast, salt. So Thanksgiving morning I made them and wow, they came out great. Soft and flavorful. The recipe made 24 rolls and I didn't have a single one leftover.
I sometimes brine my turkey, sometimes I don't. I read about a Hawaiian Pineapple Brine with pineapple juice, brown sugar, soy sauce and salt which sounded good. I tried it and the turkey came out juicy and delicious. The skin got dark in spots because of the soy sauce, but it was not overcooked and tasted very good.
Below: One of the rolls on a plate, my husband carving the turkey.
re: walker
I used this recipe. Found it to be quite easy. No rolling involved. The only thing I noticed is the dough took about an hour longer to rise than printed. But based on readers' comments I expected that and gave myself extra time. By the way, just so it is clear, use one package of yeast. It's worded funny. Also, I was careful to make sure my eggs and milk were room temperature, and my melted butter was warmish but not hot.
re: TrishUntrapped
TrishUntrapped, I read not sure where, might of been here..anyway, that if you are baking something that calls for eggs at room temp, to warm them in warm water for 10 mins. I've been doing this with most my things now, and the difference is quite nice. I made a pound cake last week that I noticed the texture was just beautiful and moist. There are a few other things, that I notice a huge difference. In the past some recipes that called for butter and eggs, tended to be heavier and I wonder now if the cold eggs might of been the reason, again not sure, but as far as the pound cake, that's my best description. Love that little tip. Remember those farm eggs, they came straight from the nest! Might be why grandma's baked items are sometimes unsurpassed. You also make a great point about using warm milk, especially when yeast is involved. Important to keep the yeast active. Thanks for the link, I look forward to some nice dinner rolls!
re: chef chicklet
I agree chicklet. Room temp eggs do make a difference. I notice it a lot when I make Pizelles Italian cookies. If the eggs aren't room temp, the dough is denser. For the rolls, I left mine out in a bowl overnight (in their shells) so they were at the right temperature in the morning.
The warm water bath works well as long as it isn't too warm and cooks the egg... in a pinch my husband has even warmed eggs in his hand for me (in their shells of course!).
re: TrishUntrapped
You better keep that guy! Yes warm water, not hot and only about 10 mins. I am convinced, I've seen it now in several of my most recent baked goods, so much my husband has commented. Makes sense though doesn't it?
I'm so glad you brought this up about room temperature eggs. I noticed it right away when I cut into the pound cake, I kept thinking the texture is beautifully light and moist- did I somehow for once get lucky? lol!
I've been cooking for more years than I can remember and this thanksgiving I wanted to try something new and (for me) creative in preparing the turkey. It was a 14 pound bird, plenty for the six of us at the table.
After removing the giblet packet (for use in the dressing) and washing the bird inside and out I sprinkled it rather liberally, inside and out, with kosher salt and covered it with stretch wrap. Then I let it rest in the refrigerator for about 18 - 20 hours.
Removed it from the fridge and wiped it dry. Cut 1 large onion, 2 carrots, 2 celery stalks, 2 apple, and one orange into six pieces and stuffed all of that into the cavity. Tied the cavity closed and spread melted butter with thyme, oregano and basil under the skin (over the entire breast area) and more on top of the skin. Also dumped some of the herb butter mixture into the cavity. Let it rest in the fridge for about an hour, then covered with cheese cloth and loaded it onto the backing rack in my roaster pan with a digital thermometer probe in the breast. Started it in a preheated 500 degree oven, then reduced heat to 350 in about twenty minutes.
When the breast temp. reached 160 degrees, I relocated the thermometer probe into the leg joint area (where the temp. was 140 degrees) and turned the bird over so the breast was down. Put it back into the oven until the thermometer once more registered 160 degrees.
Took it out of the oven, covered with foil and rested for 40 - 45 minutes.
Dumped the "stuffing" out of the cavity (it had done its job) then carved and served.
Perhaps the best turkey I've ever cooked. -
This pie was great! No corn syrup! I know not everyone can get local cane syrup like we can, though.
re: Stein the Fine
Hmmm. It's not an ignorant question. I believe cane syrup is made from directly pressing the cane and then boiling, whereas molasses is some kind of byproduct of sugar refining. Cane syrup is much lighter and less intense, while still possessing a lovely smoky-caramel taste. Around here, people have "cane boils" as a kind of living history event and sell the products of the boil.
--loraxc, former Yankee -
re: Stein the Fine
according to this page:
" Molasses is a by-product of the sugar-making process. The syrupy residue is left behind after the sugar crystals are extracted from sugar cane or sugar beets during the boiling process. Cane syrup, however, is made from sugar cane juice. The juice is boiled down and evaporated to create cane syrup."
http://www.ehow.com/list_7601197_diff...It may seem subtle, but they really do have a different taste. Cane syrup is also thinner.
re: loraxc
Aah. That sounds a lot like what they call "golden syrup" in the UK or using the brand name generically, Lyle's syrup. I remember once trying to find that (can't remember for what), when all the time I probably could have gotten cane syrup from a small outfit in the U.S. south. I did try sorghum syrup, but that was too molassesy tasting for what I'd planned, as I recall. Since sorghum juice is not naturally acidic, I think they have to get out a lot of the water to avoid quick spoilage..
Anywhoo, thanks for the 411 on cane syrup. And that pie looks mighty tempting.
re: Stein the Fine
My $0.02 on cane syrup and Golden Syrup.
if you've ever tried chewing on sugar cane, cane syrup taste like concentrated sugar cane juice. Golden syrup, to me, has a definite caramel flavor in the syrup.
For making caramels, I use golden syrup as a cheat instead of corn syrup/invert sugar syrups.
This year I made a spatchcocked turkey (yanking the backbone out and butterflying it to rest flat in the roasting pan). Roasted it at 450 degrees for 20 min. without disturbing, basting it, and then lowering the temp. to 400 for another 45 min. I hadn't brined it because I don't like the resulting salty wet texture . It came out wonderfully moist and a beautiful golden color. That will be my method from hereon.
This was my first year baking a pumpkin pie from purée that I had made myself. I roasted a pumpkin and puréed the flesh until very smooth, then froze it until the day before Thanksgiving, whereupon I thawed it, drained it overnight in a colander lined with cheesecloth. I then proceeded as normal, making Chow's pumpkin pie with spiced crust. Everyone agreed it was the best pie they had ever tasted! It was lighter than normal, both in flavor and texture, and was absolutely delicious!
Last year I made a pumpkin cheesecake and got very good reviews on it so this year I decided to make one again. However, the last time I made it without a water bath and it was a bit too dry for me and the top cracked. So I decided to bake it with a water bath and on top of that, to not use a springform pan but instead follow Alton Brown's guidelines as far as lining the pan and flipping it later. I must say that I was extremely nervous about this! It did work though and I came out with a fantastic creamy cake with no cracks! This will be my go to method for making cheesecake from now on!
re: Redstickchef
Mind sharing your recipe Redchef? I made this pumpkin cheesecake from Epicurious for the 1st time and got MAJOR cracks. It didn't call for a water bath although I use that method more often then not. It rose beautifully, and didn't fall while cooling. Maybe convection baking was the culprit? BTW taste wise it was delicious.
re: letsindulge
The recipe looks amazing! Sorry that it cracked though.
I used the epicurious recipe for the Pumpkin Cheesecake with Caramel Swirl Recipe:
But adjusted it according to Alton Brown's pan prep, water bath and flipping techniques, associated with his Sour Cream Cheesecake recipe here:
Also, instead of refrigerating the cheesecake after putting the topping on I froze it to make sure that the sour cream caramel topping would not be destroyed in the flipping part of Alton's instructions. (Also, I froze it because I thought my chances of inverting it while frozen were better than when it was just refrigerated:) I hope this helps.
similar to Ruth's post, I made a batch of stuffing the night before and par baked it for 30 minutes. Then, when I removed the turkey from the pan to rest, I spooned off some of the turkey juice (and fat) and drizzled over the top of the stuffing for it's second bake. It deepened the flavor tremendously and I had a nice mix of moist and crusty bits in the baking dish.
It's a very small something... but the last few years I've made cranberry apple sauce for Thanksgiving. This year they had crushed pineapple on sale and I grabbed a can and made cranberry pineapple sauce instead, with a few cloves for spice. Everyone loved it and it was no work whatsoever.
The other thing I did different was that I only had an hour to make the sweet potato casserole from scratch, so I didn't have time to bake a proper streusal topping. I grabbed some gingersnaps from the cupboard, crushed them with the rolling pin, and sprinkled them on top of the marshmallows. It came out way better than I'd expected and everyone loved it.
Thomas Keller has a killer chicken recipe in his "ad hoc at home" cookbook that we've replicated with great success. Deb cribbed the 12-hour brine technique for Thursday's turkey. The end result was well worth the modest time and effort.
Here's a link I found on the interwebs:


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I just made the rice pudding with pineapple and basmati rice instead of mango and jasmine rice. And it turned out wonderful but i think it needs more cooking time for the rice, 20 mins is not enough. Rich, creamy and delicious.
By cheffee
on January 02, 2012
I really wanted to love this recipe, I made it exactly as written and was really disappointed in the final product. It was rather bland and not nearly creamy enough for me or my guests, most of it wound up in the garbage. The best part was the mango and I might try using the mango in my traditional rice pudding recipe but I will not make this one again.
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