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Tag Archives: Food
Gluten-Free Indian Treats Sweeten Torah Celebration
I was born and raised in a traditional Jewish family in India. My father Dr. Samuel Solomon was a professor in the College of Agriculture, Pune where I spent the first 16 years of my life. On Simchat Torah morning, the gardener used to bring a basket of jasmine buds and roses as a gift. I would spend the morning making garlands of jasmine and roses for our living room doors and windows. By evening, our rooms were full of fragrance of the jasmine blossoms. I made a special thick Veni—traditional Indian garlands—of jasmine buds for my long braids.
Simchat Torah was one of my favorite holidays. I could wear new clothes with some of my mother's jewelry. My mother would make Sat Padar (see gluten -ree recipe below) stuffed with fresh coconut and jaggery, which I would eat to my heart's content.
We would go the Succath Shlomo synagogue early in the morning. It was a custom in our community to raise funds by auctioning off various honors related to the holiday and to collect the money after the holiday was over. My daddy would bid for honor of having my two brothers carry around the small Torah. This honor was always seen as particularly important and raised a premium for the community. As I watched my younger brothers carry that beautiful little Torah in red velvet case and silver crown, I envied them. I used to be in the women's gallery with my mother and gave flying kisses to the Sefer Torah being carried around in a circle with song and dance. In general, my parents insisted that three of us should share everything. Why couldn't I carry that Sefer Torah for a little while? I asked my mother and she simply said: "Girls are not allowed to carry the Torah."
We moved to Bombay to live with my granddad Solomon Moses when I was 17 years old. While my maternal grandfather Dr. Elijah Moses was Orthodox, my paternal grandfather was Liberal. The Liberal prayers had a lot of English and women participated along with the men. Rabbi Hugo Gryn and Rabbi Naativ changed the sequence of prayers and celebrated Simchat Torah on Shemini Atzeret eve.
During the sixth and seventh circuits, women made a circle and the Torah was passed from one woman to another. I cannot describe how emotional I felt when I held the Torah for one minute in my arms. I kissed it, said a prayer for my family's well being and embraced it tight. A shiver went through my spine and tears welled up in my eyes. I felt truly blessed to be so close to the holy Torah.
On Simchat Torah day, my mother did not go to work in her clinic. We would rise early to shower and to have our breakfast of gluten-free pancakes. My mother always bought a bright colored sari for me for Simchat Torah. She used to braid my hair and decorate it with a string of jasmine flowers or chrysanthemums. I was allowed to wear my mother's jewelry.
After getting me decked up, mummy used to take me to my granddaddy's room. "How does your granddaughter look today?" she would ask him. He would say: "Very nice. Put a black dot under her foot to ward off the evil eye." She would follow his suggestion.
We would first go to Magen Hasidim Synagogue to see a couple of circuits of Sefer Torah and the dancing by young and old men, and to socialize with mummy's relatives and friends. Some of them would glance at me and ask: "What does your daughter do?" Mummy would answer: "She is studying in college." Then we would visit the Eli Kadoorie School where the celebration of Simchat Torah attracted big crowds. It was like a fair with stalls for different types of vegetarian and non-vegetarian food with soft drinks and ice cream. I remember eating biryani and samosas and drinking Roger's raspberry drink. "Meet my son so and so, he is studying to be … or working for …," I would hear from time to time. I had to follow mummy's instructions: "Be nice. Don't show an attitude. Your manners reflect on my upbringing."
Soon I would be complaining to my younger brothers: "Tell mummy that we are tired. Let's go home." One of my younger brothers would take up my cause: "Mummy I am feeling tired. Tomorrow we have to go to college. Granddaddy must be waiting." On the way back home, mummy would be muttering to herself: "Once a year Simchat Torah comes. We get an opportunity to meet people of our community. With this attitude you will either remain a spinster or you'll get married to a non-Jew and break the Jewish line of past so many generations." Well, neither of my mother's fears came true. I married my second cousin and have continued the wonderful legacy of our religion and customs. I have passed on the baton to my children. I hope and pray they pass it on to their children too.
Sat Padar: Gluten Free Coconut Pancakes
This version of Noreen Daniel's recipe is adapted for American style kitchens. It is naturally gluten free and delicately sweet.
Makes 8-10; Can be doubled.
For the pancakes:
1 cup rice flour
1 cup water
1/4 coconut full fat coconut milk (or whole milk can be used if making for a milk meal)
3 eggs
Vegetable oil
Mix ingredients until all the lumps are gone and the batter is smooth.
Heat, over medium heat, an 8 inch pan over medium non-stick heat and grease lightly.
Pour batter into the pan, it should be slightly thicker than a crepe.
Cook briefly until pancake is firm and easily removed from the pan.
Place the finished pancake on a plate and repeat until all the batter has been used.
For the Filling:
1 cup sweetened coconut flakes
3/4 cup sliced blanched almonds soaked in hot water
2/3 cup raisins
2/3 cup dark brown sugar
½ tsp ground cardamom (or to taste)
Mix ingredients except raisins together in a bowl.
Heat a 12 inch non-stick pan over medium heat.
Place filling in pan and gently stir until coconut is brown and fragrant and sugar is melted.
Remove and cool slightly.
Put half the mixture in food processor or mortar and pestle and pulverize until a paste.
Add raisins to chunky half.
Recombine to halves of filing until uniform in texture.
To Assemble
Place small amount filling in the middle of pancake.
Gently fold pancake in four.
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Eating Ashkenazi-Sephardi Style at Sukkot
Sukkot appears to be one holiday in which the Moroccan and Ashkenazic customs and rituals are fairly similar. We both use the lulav and etrog and we both build a sukkah. I imagine that the sukkah building materials might have differed in Morocco than the materials my family used in London, England and before that in Russia and Poland.
One thing that do I know was different was the temperature outside when sitting or sleeping in the sukkah. My husband, Motti, is not sure about whether families slept in their sukkot during the holiday back in Morocco though the average temperatures in Casablanca during the months of September and October range from 66 – 73 degrees Fahrenheit (I checked!) so it does seem possible. He does, however, remember once sleeping in the sukkah as a kid in Beersheva, but it did not seem to be a family tradition.
My paternal great grandfather, on the other hand, did sleep in the sukkah and had an ingenious way of dealing with the London rain. He had a retractable roof which he used when the weather was not cooperating. Apparently he always slept outside during the holiday which is remarkable when you consider the rain and the chilly temperatures (55-61 Fahrenheit on average – yeah I checked that out too!).
Here is New Jersey, we do not sleep outside, but we do have an annual gathering in our sukkah on the second day of Sukkot in which we tend to play, "Can we outdo ourselves again this year?" Perhaps I'm a little insane, but I have kept track of my guests and menus for all Jewish holidays, plus Thanksgiving, for about the last 12 years or so. Subsequently, although my friends may not recall what was for dessert on Sukkot 2012 or 2013, I know and often don't want to repeat myself so soon.
At the same time our guests have also developed a fondness for certain dishes such as Motti's vegetable soup (a self-created item that technically is always changing!) and his myriad of Moroccan/Israeli salads including, but certainly not limited to, roasted peppers and various eggplant dishes. Our friends look forward to our Sukkot lunch and can name certain favorites that they hope will top the menu this year. I too have made some dishes along the way which are also enjoyed by our guests including Moroccan fish and baklava, the latter perhaps not so Moroccan, but passed along to me by my Tunisian sister-in-law Shosh and made by other family members. Please take note that it is not as difficult to make as you think as long as you are not planning to make the filo dough yourself.
This year we are bringing out a few of the old time favorites and trying some new dishes. We will see what works and what if anything makes its way into the Benisty top ten. In the meantime, I recommend trying the roasted peppers and baklava when you get the chance. You won't regret it!
Roasted Peppers
8 pepper of varying colors
Juice from ½ a lemon
2 Tablespoons olive oil
2 cloves of garlic, sliced
1) Grill the peppers until soft. This can be done on an outdoor grill, over an open gas flame or under the broiler. Make sure the skins are blackened all over.
2) Place the peppers in a paper bag while warm and close. Leave to cool to aid in peeling. Then peel skins off the peppers so that no skins are left.
3) Peel the blackened skins off the peppers and slice the peppers into ½ inch strips.
4) Mix the peppers with the lemon juice, olive oil, sliced garlic and salt.
5) Refrigerate any leftovers.
Note that this dish will keep for several days.
Baklava appears as a favorite dish through the Middle East. Filo dough one of its essential ingredients can be found in many grocery stores and specialty markets but be sure to check the date to assure buying fresh products.
1 package filo dough (20 sheets) return any left over sheets to the freezer
2 sticks margarine, melted
1 pound chopped walnuts
½ cup sugar
1-tablespoon cinnamon
4-5 ounces of honey
1) Defrost filo sheets/leaves as per the instructions on the box.
2) Grease an oblong pan or baking sheet
3) Brush half the leaves (ten) completely with the margarine one at a time on one side only. Arrange them one on top of the other in the pan.
4) Mix together walnuts, sugar and cinnamon
5) Sprinkle the mixture evenly over the prepared filo sheets.
6) Repeat step three with the rest of the filo sheets.
7) Freeze for one hour.
8) Remove from freezer and cut completely through dough making diagonal lines in both directions so that little diamond shapes are formed throughout the dough.
9) Bake in a 400 degree oven for about a half hour, but check after 20 minutes to make sure that the dough does not begin to burn.
10) Remove from oven and pour the honey over the diagonal cuts in the pastry. Let honey absorb, cool and serve.
Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy
Easy Cross Cultural Rosh Hashanah Meal
One of our favorite bloggers Jennifer "CubanRueben" Stempel has done it again! She has come up with a wonderful holiday meal with an authentic Cuban flair. For the busy family prepping for the holiday this is the perfect way to create a holiday meal that will surpass all expectations. Get the recipe here.
Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy
Not My Mother's Matzah Balls: My Moroccan Kitchen
I have often joked that I am the only woman in America who doesn't cook anything that she grew up eating. Now this is not a reflection on my mother's cooking abilities, but rather a result of my marriage to a Moroccan Israeli with very different ideas of what constitutes good food.
My husband was born in Marrakech and moved as an infant to Beersheva, Israel where much of his family still reside. There amidst the trials and tribulations of raising a family in the "ma'aborot" or tent cities, my heroic mother-in-law cared for her large family. Her main occupation in life was clearly feeding her family and in their home this meant the daily preparation of good Moroccan food translating into hours of daily cooking each day.
The food and spices she used were completely different than those that constituted my Ashkenazic upbringing. Couscous was a staple and always made properly (no instant Osem for her) and could be combined with vegetables with chicken on the side for a meat meal or could be made dairy and eaten with leben, a yogurt-like cheese quite popular in Israel. Shabbat would include Moroccan fish and would always feature the Moroccan version of cholent called skhina (meaning "hot in Arabic) or hamin (like the Hebrew word for hot, "cham") which would include foods like eggs in their shells and chickpeas. Other popular dishes were chicken with olives and different vegetable soups including chickpea pumpkin soup, traditionally served on Rosh Hashanah and my son's favorite.
Moroccan cooks are also famous for their many salads which make their appearance primarily on Friday nights (carrot, beets, anise, pepper, eggplant etc). My mother in law was also busy pickling olives, peppers and carrots.
Of course one cannot discuss Moroccan food without emphasizing the spices. Onion powder and garlic powder, perhaps the staples of Ashkenazic cooking, have no place here. Instead saffron, cumin, turmeric, cinnamon, paprika and allspice rule. Moroccan cooks also create their own blended spice called "mashia" which is great on ground beef. Lemons and olive oil are also staples with preserved lemons often used to flavor various dishes.
Then there are the exquisite foods made for special occasions which I won't go into here since they merit their own blog post!
I often kid that my husband will only eat food if it is from somewhere between Spain and Iraq (excluding Eastern Europe of course!). Having grown up eating exclusively Moroccan and some Israeli/Middle Eastern food at home, he is not interested in anything else. In fact, when we first started dating he wouldn't eat anything at my parent's home not due to any kashrut concerns, but just because everything was so foreign to him. Eventually he tried my mother's chicken soup, but he prides himself on never having tasted a matzah ball nor gefilte fish.
The fact is that I have never made these foods. Honestly, I prefer my adopted Moroccan and Middle Eastern cuisine. My "mixed" kids get their fix at their grandparent's home if they need it. Otherwise, we are all happy embracing our Moroccan heritage.
Moroccan Chickpea/Pumpkin Soup
1 ¼ cups yellow split peas or chickpeas (if using chickpeas, soak for at least ½ hour)
1 large onion, chopped
2 ¾ quarts chicken stock (you can use Osem chicken mix as an option)
Salt and pepper
4 tablespoons sunflower oil (I normally use canola)
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon saffron
1 pound orange pumpkin, cubed (I use calabazzo pumpkin or a butternut squash will work. I usually use about 2 pounds though the original recipe suggests 1 pound)
3 tablespoons finely chopped flat-leafed parsley
Put the yellow split peas and the onion in a pot with the stock.
Bring to a boil and simmer for at least a ½ hour or until the split peas are tender.
Add salt and pepper to taste, the oil, cinnamon, ginger and saffron and put in the pumpkin.
Simmer until the pumpkin falls apart
Use an immersion blender or a masher to make the soup smoother.
Sprinkle with flat-leafed parsley before serving.
*note that when using chicken powder I omit the salt. Also the soup can get very thick so feel free to add water to it if it feels too thick.
2 lbs carrots
2 garlic cloves
2 lemons
1 tablespoon cumin
2 tablespoons paprika
¼ teaspoon salt
3 tablespoons olive oil
Flat leaf parsley or coriander
Peel and clean carrots.
Peel and clean carrots.
Boil carrots until a fork easily pierces the thickest carrot.
Rinse carrots with cold water and then slice them about ¼ to ½ inch thick.
Crush or finely chop the garlic.
Mix the garlic with the juice of two lemons, all the spices and the olive oil.
Toss the carrots with the mixture.
Sprinkle chopped coriander of flat leaf parsley on the top of the carrots and toss.
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A Recipe for Judaism
What makes a fish taste Jewish?
For some, the immediate answer will be pickling and a former home in freshwater. For others, the fish must be salmon-colored and, of course, smoked. For others still, Jewish fish is carp—poached, sweet, and served cold. For Jews in Jamaica, however, the fish will be whole and therefore small. Lightly fried, it will then soak in vinegar with thin slices of white onion and habanero peppers, grated carrot, sprigs of thyme, whole coriander seeds, and allspice balls. For the Jewish Colombians, add lemon.
What accounts for the range?
When describing how Jewish communities have embraced or resisted being changed when making homes in new and different circumstances, commentators typically turn to the metaphor of the bubble or the sponge.
In the first, a fragile and transparent but definite outer boundary insulates the (singular) Jewish community. It can see out and be seen but moves intact through a range of times and places. The bubble would burst if it actually landed and so Jewish people remain Jewish by avoiding becoming like others in their midst.
In the second model, we Jews are defined by our porousness, by unqualifiedly absorbing whatever is in proximity to us. The absence of any outer boundary amounts to an essential orientation of assimilation and openness. Who we are, in terms of any specific content, necessarily shifts with the circumstances in which we find ourselves.
But there is and has been another alternative, one evident in the range of ways to make your fish taste Jewish and in cookbooks like Claudia Roden's The Book of Jewish Food: An Odyssey from Samarkand to New York.
Called creolization, it offers a more accurate account of how Jewish communities have remained distinctively Jewish as they have become local to a variety of different parts of the globe. As my husband, Lewis Gordon, often emphasizes: for non-Eastern European Jews, Eastern European Jews seem very Eastern European. For non-Indian Jews, Cochim appear very Indian. But these ways of being local are salient precisely because we also recognize the Jewishness of and in each.
For those who understand Jewish strength as purity and any break from how things were done as dilution or pollution, the historical range of ways of being Jewish is a liability. For them, to be Jewish is to carry on the one, most familiar branch of a far vaster Jewish genealogical tree—to taste Jewish, the fish will be poached and served cold.
But there is also a way of being who we are in and through our relations with others. We might best express core Jewish values by adopting symbols and elements of ritual local to Istanbul, Albuquerque, or Kaifeng, Prague, Mbale, or Santiago. These might offer us the possibility of continuing who we have been through what is new.
Products of creolization typically pose a fundamental challenge to our previous self-understandings. They unsettle us because while they implicate us as Jews—they too are expressions of who we are—they take forms and suggest future trajectories that our standard conceptions of our people's past and present would not have anticipated.
That Judaism is thoroughly creolized is not new. What, after all, were the Roman Judaism of Josephus, the Andalusian Judaism of Moses Maimonides, and the American Judaism of Abraham Joshua Heschel?
What is novel is the opportunity to look into the refracted mirror of our 21st-century community and to grapple with what it means for who we want to become. We would do well to add to the models of the bubble and sponge, the creolizing quality of our Jewish past and present.
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Samurai Yenta
It's hard to kvetch about being a Japanese Jew when you're being spoiled by ladles of chicken schmaltz spoon-fed to you by your father, while your mother asks if you would like some more teriyaki sauce on your beef yakitori.
And did I mention my parents arguing about whether both challah and rice should be served at every meal?
Let's just say they both usually got their way, which was a good thing. What's not to love about a dinner table with both borscht soup and miso soup, alongside beef brisket, sashimi and some latkes just for good measure?
While that may sound like an overly-exotic combination for some, the sharing of cultural recipes passed down from both cultural sides is what brought us closer together as a family.
As a kid, I assumed everyone had parents who debated whether lox or sautéed salmon was the healthier choice well before "Omega-3 Fatty acids" was ever a religion, while I enjoyed both macaroons and mochi balls for dessert.
And the generation of food-love didn't end with my parents. My Jewish grandfather "Booby" made a hearty feast of sweet and sour cabbage stew. And my Japanese grandma "Hatsuyo" was known for her Sukiyaki, also known as "steamboat cooking," made with beef, vegetables, soy sauce, sugar and sake.
Not so shabby.
You can bet my house was popular in my all-Jewish neighborhood. And I thought kids liked me for me. Who was I kidding? They just wanted to get closer to my mom's home-cooking.
Word got around alright, and I couldn't blame friends for wanting charoset and mandelbrodt served alongside chicken gyoza and udon noodles. And to make things brighter, my father was the resident stand-up comic with his borsht-belt humor and one-liners we awaited each night.
Dinnertime was "the time" we felt most connected; a moment when we could forget about the angst we often felt as a culturally blended family, in the days when interfaith families were far from being accepted.
Comedian Milton Berle once observed, "Any time a person goes into a delicatessen and orders a pastrami on white bread, somewhere a Jew dies."
Uncle Milty, perhaps that once "seemed" to be the case, but today there are Jews who enjoy a much more diverse palette. For example, at a Japanese restaurant last week, there were more Jewish patrons who knew varieties of California rolls than I did.
Soy vey, this is a great thing.
Today, I am blessed with daughters of my own who I can lavish with tasty dishes that have been passed down from both sides of my food-obsessed family.
And yes, I will admit that I have officially become both my mother and my father, which used to be my greatest fear.
I recently guilted my older daughter when she wouldn't eat my larger than usual matzah balls. Under my breath I muttered, "Is it too much to ask that you should want to eat your own mother's food I spent all day cooking?"
And I channeled my father today when I asked my younger shayna maidel to tell jokes for people at the market, bribing her with some tasty knishes..
"Oh, don't be such a nudge," she said to me as she gave me a quick hug and prepared to deliver a joke that could rival my father's.
This is bashert, I thought. Each generation carrying on traditions that can only be described as poignant and even sweeter than my famous babkas.
Below you will find two favorite family recipes. May you serve and enjoy eating them with your family and friends.
And if you don't, no worries. I'll just sit here in my kimono in the dark, eating a knish or two.
Grandma Hatsuyo's "Yummy" Chicken Udon Noodle
3 chicken thighs, or more if you're real hungry, and cut into 1/2 inch pieces
3 packages of Udon noodles, preferable thawed
5 green onions, chopped fine on cut diagonally
2 Tbsp of soy sauce
1 teaspoon Table salt
4 cups Dashi, Japanese cooking stock
2 Tbsp Sake, if you're on the wagon, you can omit!
A sprinkle or two of shichimi to taste, hot pepper condiment
2 Tbsp Mirin, a white rice wine
Fishcake, as many thin slices as your appetite suggests
Cooking preparations & instructions:
Lovingly gather a large pot, like you would for a hearty chicken noodle soup. Add Dashi to pot and bring to a hearty boil and add sake, salt, Mirin, soy sauce, and some words like "This is going to be the best Udon ever, because I made it."
Bring to a simmer and slowly add chicken so as not to burn your hand, let simmer for 3 to four minutes.
Next, add all of the green onions for a zesty flavor, and the udon noodles as well.
For beauty and a delicious subtle flavor, add the pink and white fishcake to garnish each individual serving,
Now, happily call about four people in the house for a great dinner that will have them asking for more!
Grandfather Booby's Sweet and Sour Cabbage Stew
1-quart water
2 pounds beef brisket
2 onions, chopped fine
1-quart broth (beef)
2 cups tomatoes
1-cup tomato sauce
1½ – 2 pounds cabbage, shredded fine
1 teaspoon salt
1-teaspoon ground pepper
2 tablespoons sugar
Extra ingredients such as potatoes, peas, and other vegetables can be added as well for variety.
Combine water, broth, and brisket in a large pot and bring to a boil, watching over carefully.
Simmer and add other ingredients, stir as needed and simmer with cover for two and a half to three hours until meat is tender and soft.
Happily sample the stew and add additional seasoning to taste. The stew is best when accompanied by bread, potatoes, rice, and sides of horseradish and salads.
Grandmother Hatsuyo's Easy & Delicious Sukiyaki
1 cup water
2 pounds tender stew meat
¼-cup sugar
1 teaspoon salt
¼-cup soy sauce
½-pound baby carrots
½-cup Japanese sake
3 potatoes, peeled and chopped
Extra ingredients such as peas, cabbage, and fish are delicious too!
Simply put all ingredients into crock-pot on high for 4-6 hours or on low for 10-12. Can also be cooked on low heat in a large pot or skillet on stove.
Great for freezing and reheating for all hungry family members and guests for both lunch and dinner.
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7 Charoset Recipes to Give Passover an International Flair
Charoset is the star of the seder plate. Amidst the parsley leafs and lamb shanks, this sweet sticky treat teases and tantalizes as we make our way through the story telling. Charoset recalls the mortar used by the Israelites when they were slaves. Jews, spread over the four corner of the earth, and brought the story of the Exodus and the celebration of Passover to every land.
With time, the recipes for Charoset reflected local ingredients and tastes. Whether you make one, two or all of the seven classic and modern recipes we have collected, we doubt that you will be able to wait until the seder to taste these outstanding Charoset!
Uganda: Tziporah Sizomu's Charoset Recipe
Tziporah Sizomu is a leader in the Abayudaya community in Uganda. Passover is an especially meaningful holiday for the Abayudaya. Her husband Gershom is the community rabbi and Tziporah is responsible for the Shabbat and holiday meals that are eaten together by the Abayudaya as a community. Apples are expensive, as they must be imported from South Africa, while peanuts, known as groundnuts, are local to Uganda. This Charoset makes a fabulous spread for Matzah all week long! (Note: peanuts are legumes and there are some Jews who do not eat them during Passover. They can be replaced them with cashews.)
4 cups roasted peanuts
3 apples, chopped fine
2 bananas, chopped into small pieces
1/2 cup honey
1/2 cup sweet wine
Grind the peanuts in a blender and place them in a medium-sized bowl. Rural Ugandans use a mortar and pestle. They don't have blenders as very few have electricity.
Mix with the chopped apples and bananas.
Add the wine and stir.
Add the honey and mix everything together. (If it isn't thick enough, add more peanuts)
Syria: Meil Family Recipe, Charoset Halebieh
Originally from Philadelphia, Heather and Jason Meil have been living in the Bay Area for the past 10 years and are active members at Oakland's Temple Sinai. This recipe was passed down from Jason's great-grandmother, Jammila Dweck Marcus who was born in Allepo, Syria to his grandmother, Leah (born in the Sudan) to his mother, Joan. It has been in the family for generations and makes an appearance yearly at the Meil seder.
3 pounds pitted dates
1 cup sweet red wine
1 t ground cinnamon (optional)
1 cup chopped walnuts (optional)
Put the dates in a medium saucepan with enough water to cover.
Bring to a boil, lower the heat and simmer.
Stir frequently, until the dates are soft.
Pass the date mixture through a strainer or a rotary grader. A food processor may also be used.
Before serving, add the wine, cinnamon and walnuts and mix thoroughly.
Greece: Traditional Greek Recipe
Sarah Aroeste's familial roots in Greece trace all the way back to the expulsion of Jews from Spain. A vocal artist, she has dedicated her career to modernizing Ladino classics and creating new music that captures the vibrancy of the Sephardic experience. For Passover, she draws on traditional Greek customs and makes this fruity recipe that gets its punch from a variety of spices.
1 cup black currants, finely chopped
1 cup raisins, finely chopped
1 cup dates, finely chopped and then mashed (if they are very dry soak them in boiling water for 10 minutes)
Pinch of grated orange rind
Cinnamon, allspice, cloves, nutmeg to taste
Sweet red wine
Chop all the ingredients as fine as possible.
Mash them into a paste in a mortar and pestle. Or briefly process in food processor.
Moisten as necessary with the red wine.
Makes 3 cups
Guatemala, Two Ways: Modern Twist
The members of Adat Shalom, Guatemala's only Reform community have created a unique take on Charoset. It was a big hit at last year's seder in Guatemala City and it will be at yours too.
4 apples, peeled, cored, and finely chopped
1/2 cup sweet red wine (such as Manischewitz)
1 1/2 teaspoons ground cinnamon
3 tablespoon maple syrup
5 oz of refried red beans
4 oz of chopped almonds
Chop the apples by hand as finely as possible and press them with a fork.
Add the rest of the ingredients. mixing everything well.
Beans should be added at the end, depending on how juicy the apple is so that the charoset thicken.
After plating, add a little of the almonds as decoration.
Brenda Rosenbaum's Charoset
Brenda Rosenbaum, is the founder of Mayan Hands. She grew up in Guatemala and left as a young adult due to the civil war. Her family is half Ashkenazi and half Sephardic. Her mother lives in Guatemala City and this is her recipe. This recipe came via Ilana Schatz of Fair Trade Judaica.
1 pound dates
2 granny smith apples
Sweet wine
1 cup chopped nuts (macadamia nuts are native to Guatemala)
Soak dates in hot water for a few hours.
Drain the dates but put them in the food processor but don't process them completely, leave some chunks in it.
Peal and cut apples into one inch chunks.
Put apple pieces in pan, and bring to boil with a bit of water. Simmer until they become puree.
Mix dates and apples.
Add cinnamon to taste, sweet wine.
Just prior to serving add chopped nuts.
Cuba: Mango and Pineapple Charoset Balls
For Jennifer "The Cuban Reuben" Stempel blogging about food allows her to explore her twin Jewish and Cuban heritages. This Cuban Charoset is her own invention inspired by the island flavors that influence so much of her cooking. While most Charoset is served as a paste, Stempel drew on the Sephardic tradition of making Charoset into small balls for this unique take on a classic dish.
5oz dried unsweetened mango, coarsely chopped
8oz dried unsweetened pineapple, coarsely chopped
½ cup almond slivers, toasted
2 cups shredded coconut, toasted and separated
In a small bowl, soak the mango in hot water for ½ hour.
Drain well, and add to a food processor. Add pineapple, almonds, and 1 cup of the coconut to the mango in the food processor, and pulse only until the mixture starts to form a ball. There should still be some visible chunks.
Form the mixture into bite-sized balls, and set atop a pan lined with wax paper.
In a small bowl, add the last cup of shredded coconut. Roll the balls in the coconut until they are lightly coated, and return them to the wax paper.
Refrigerate the balls for 1 hour or until set.
United States: Rabbi Ruth's Charoset Recipe
One of the joys of Jewish life in America is the diversity not only of the community but also of the ingredients from around the world that are at our fingertips. This recipe draws on traditional as well as exotic flavors. Sweet with a touch of the sour with a red tinge which reminds us of the mixed emotions with which we greet our freedom, always recalling the hard work and suffering that preceded the Exodus.
1 cup dried figs
1 cup dried apricots
1 cup roasted hazelnuts
1 large or 2 small whole blood oranges
2 tablespoons pomegranate molasses (available at Middle Eastern markets)
Additional orange juice as needed
Cut blood oranges into quarters or chunks depending on size.
Place all the ingredients except the orange juice in food processor
Pulse until mixture resembles a paste.
If mixture is too dry add a tablespoon of additional orange juice and pulse again.
Repeat until the mixture is moist.
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Jewish Joy At Carnival
Carnival, Mardi Gras, Carnaval. These words convey exhuberance, dancing, masks, and overflowing joy (and often excess). From Rio to New Orleans, from Venice to Antigua, the week before the beginning of Lent has always been punctuated with explosions of color, music and parades. And although our own Jewish carnival (Purim) is usually just around the corner and this custom is strongly attached to the Catholic calendar, it is very hard for any local citizen or visitor, Jew or Gentile, to strange himself from the celebrations. The cities that follow this ancient custom usually close down completely during the revelry and just by stepping out of the house one is usually swallowed up in the celebrations.
A few weeks ago, I was celebrating Shabbat with an emergent community of Jews in the port city of Barranquilla in Colombia. I had been invited to perform some weddings and oversee some conversions over a weekend that happened to be coincide with the one of the most splendidly colorful carnavals in the world: the Carnaval de Barranquilla (declared one of the Masterpieces of Oral and Intangible Heritage of Humanity). Given that hosting our Shabbaton in Barranquilla during carnaval would make it a logistical nightmare, we decided to take a break and move it to a quiet resort in the nearby city of Santa Marta. The Shabbaton was a moving and peaceful event full of song, words of Torah, and white linen. But as the sun set and we celebrated the weddings for the new couples, the distant carnaval caught up with us. We had not finished sweeping the broken glass from the chuppah when out of nowhere jumped a reveller in the multicolored persona of the Monocuco (a masked and veiled harlequin with a scepter that teases the crowd). The little girls changed their Shabbat best for red polka dotted dresses and crazy hairdoes, portraying "la Loca" (the crazy woman). And, here and there, through the crowd one could distinguish the undisputed traditional symbol of the the carnaval, the Marimonda (a cheeky anthropomorphic character with the trunk and ears of an elephant, a necktie and big round eyes). The joy of the newlywed Jewish couples mingled with the traditions of their beloved city to create a perfect celebration that lasted well into the dawn of the next day. oung and old, costumed and more collected, danced the night away covered in corn starch and foam to the rhythms of traditional horas punctuated with salsas, merengues, porros, and chirimías.
Throughout history, Jews have collected the traditions and flavors of the places we have been blessed to call home. With time, these traditions (like the pagan eastern european braided challah) become part and parcel and even representative traditions of Judaism. When I was in Barranquilla I asked the community baker to bake some challot for the Shabbaton in a shape that was unique to their city. He was hesitant, given that these Jews in the warm shores of the Caribbean have adopted the Ashkenazi braided loaf as their Shabbat standard. I insisted. Just before Shabbat I was presented with the most wonderful challah one could want in the Shabbat of Carnaval, a challah that was at once uniquely Barranquilla and deliciously kosher: a Challah in the shape of a Marimonda. I hope that in centuries to come this will be a tradition treasured by these new Barranquillean Jews, proving once again, that the great power of the Jewish people is to absorb the best of the beautiful world around us and by integrating it into our millenary system of holiness, elevate and preserve snapshots of the beautiful diversity that has always surrounded us.
Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy
A Jewban Family Tradition: Ropa Vieja
I am often asked whether I feel more Cuban-American than Jewish, or vice versa, and it has always struck me as an odd question. That's like asking whether I like my right eye better than my left. Sure, if you close one eye, you can still see, but the world looks so much better with both eyes open. That is sort of how I feel about my two cultures. On the surface, it may seem like my Cuban culture is in direct conflict with my Jewish one, particularly when it comes to the pork-friendly nature of Cuban cuisine and the dietary laws of the Jewish faith, but just like seeing the world with both eyes open, I feel most comfortable when my cultures work in conjunction with each other.
Fortunately, there is plenty of common ground between the two. Given the fact that both place a high priority on family and tradition, and get-togethers almost always revolve around food, my family has been blurring the cultural dividing lines for decades. This melting pot approach jumps into high gear around the holidays and other family gatherings. My "Jewban" family has been known to serve a creamy flan during Shavuot, a citrus and garlic-infused Cuban-style chicken for Shabbat, and minty Mojito-scented quinoa during Passover. These incredible dishes aside, nothing holds a candle to my family's recipe for Ropa Vieja, Cuban comfort food at its very best.
Ropa Vieja, which literally translates to "old clothes," or as my paternal grandmother would call them, "shmatas," is the Cuban answer to a traditional Jewish brisket. Both use inexpensive cuts of meat that are slow-roasted until tender and falling apart, but Ropa Vieja takes it a step further, and actually calls for the chunks of meat to be shredded to resemble rags. This may seem like it would diminish the allure of the dish, but as Jewish brisket is usually reserved for the holiday table, a good Ropa Vieja is truly cause for celebration. Additionally, as it is important in the Jewish culture to pass our traditions from generation to generation, most Cuban families have had a recipe for Ropa Vieja for ages.
The recipe I feature originated with my Abuela (maternal grandmother), but was passed to me by my Tia Pipa (Aunt Felipa), both seriously tough culinary acts to follow. And while I have the added benefit of modern kitchen electrics like the slow-cooker, the spirit of the recipe remains the same. The perfume of a traditionally Cuban sofrito, made from garlic, onions, and sweet bell peppers, marries beautifully with the warm smokiness from the cumin. And while the brine-y capers that adorn the meat and add a splash of color may seem like a distinctly Mediterranean choice, they act as a nod to the migration of Spaniards that made their way to Cuba and the other Caribbean islands in days of old.
One bite may make you want to close your eyes and savor the moment, but I challenge you to resist the urge. See the world with both eyes open, and celebrate the diversity that makes Cuban-Jewish families unique.
Ropa Vieja, by Jennifer Stempel of TheCubanReuben.com
Serves: 6-8
• 5-7 lbs. Brisket, trimmed of most visible fat
• 2 onions, divided
• 6 cloves of garlic, divided
• 2 large red bell peppers, divided
• 2 bay leaves, divided
• 4 cups beef stock
• 3 tsp. Olive oil
• 1 Tbs dried oregano
• 1 Tbs ground cumin
• 1 14 oz can diced tomatoes
• 1 8 oz can tomato sauce
• 10 stuffed green olives, sliced in thin rounds
• 2 Tbs capers, plus 1 Tbs. of the brine.
• Salt and Pepper to taste
1. Cut your brisket into 2-inch wide strips.
2. The night before you want to serve, add the brisket, 1 onion, roughly chopped, 2 whole cloves of garlic, ½ a bell pepper, 1 bay leaf, and beef stock to a slow-cooker, and set to cook on low for 6-7 hours.
3. Remove the beef and set aside. Once the beef is cool enough to be handled, use 2 forks to shred the beef.
4. Strain the cooking liquid, and reserve for later use in a medium bowl. Cover the bowl with plastic wrap, and refrigerate long enough for the fat to solidify on top (about 20-30 minutes). Skim the fat from the liquid.
5. Discard the rest of the contents from the slow cooker.
6. Meanwhile, finely dice the remainder of the onions and half of the remaining bell pepper. The rest of the bell pepper should be sliced in short, thin slices.
7. Mince the remaining garlic.
8. Heat a large pot (dutch oven style) over medium-high heat. Add olive oil.
9. Add the diced onions and both diced and sliced bell peppers, and cook for 5-10 minutes, or until onions become translucent. Add the garlic, and cook for 2 more minutes.
10. Add the shredded beef to the pot, as well as ½ of the now-skimmed stock, the oregano, the cumin, the diced tomatoes, and the tomato sauce. Stir to combine.
11. Lower the heat, cover the pot, and simmer for 30 minutes, or until liquid reduces and thickens a bit.
12. Add the olives, brine, and capers, and cook for 15 more minutes. Add salt and pepper to taste.
13. Leave simmering on low on the stove until ready to serve.
14. Serve with white rice.
To read more about Jennifer's culinary adventures, check out her blog.
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Jewish & Filipino
My husband, Grant and I have worked together to rear our children in the Jewish faith. We made a conscious effort to place our family in diverse cities: New York, Los Angeles and now the Bay Area – to expose them to a variety of cultures and ethnicities.
What challenges have I really faced? What have I done to remind our children that they aren't just Jewish but Filipino. What have I done to help them embrace the culture that I grew up in?
Filipino culture is rooted – for the most part – in three major areas: religion, family and food.
I grew up Catholic. Went to Catholic school from high school through college and even after graduating and living in San Francisco I would still attend mass every Sunday. Partly because I knew my Mom would ask if I went and I couldn't be dishonest with her.
I remember big dinners on Sundays or celebrations where everyone came together and there was always a table filled with almost every traditional Filipino dish you could imagine. Every get together had its share of both family drama and laughter.
So when I think about what I have done to make an effort to infuse my Filipino background with our family – I don't see challenges – if anything I see similarities.
We stress the importance of our Judaism, especially in a world where we try to explain to our children why we don't celebrate Christmas when one set of grandparents do, that the Easter bunny will never come hopping by our home, and that matzoh for a whole week can be rather tasty – you just have to know how to bring out the flavor.
We are doing our very best to give our children the strongest foundation we can. With that foundation we stress the importance of being true to who you are – embracing the beauty and traditions of our religion and the legacy of all the Jewish people before us.
We light the candles every Friday and have family Shabbat dinner. We spend time with family and friends over the Jewish holidays – surrounded by food and laughter – creating memories.
A perfect example of how we have effortlessly combined Filipino and Jewish tradition happened on the night of Yom Kippur. I asked the family what they would like for Shabbat dinner and the unanimous vote was chicken adobo – a traditional Filipino dish – with green beans and garlic, rice and of course, a challah.
One would immediately think, "What an interesting pairing…" but it showcases our family off perfectly.
This is who we are.
We are Jewish and Filipino. The integration of both cultures has been a seamless one because we have adopted the same value system from each one. We value our religion. We value our family. And. We love food.
We celebrate our diversity and feel so blessed that our children will grow up being proud of not only being Jewish but being Filipino.
This piece was first shared from the bimah at Congregation Beth Am in Los Altos, California.
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US: Alcohol labelling bill approved by State Senate Committee
By just-drinks.com editorial team | 13 July 2007
A key alcohol labelling bill has won the bipartisan approval of the California State Senate Governmental Organization Committee.
The bill, AB 346 by California Assembly members James Beall and Lori Saldana, would require that all beers or other malt beverages clearly state that they contain alcohol and reveal the alcohol content on the label if there is any chance the container could be confused with a non-alcoholic product.
The bill, which has had the support of Diageo, the world's largest wine and spirits producer, now goes to the Senate Appropriations Committee.
"Diageo markets all of its alcohol products as alcohol products and has no interest in defending marketing practices that obscure the presence of alcohol," said Amy Elliott, senior director state government affairs, Diageo North America. "Diageo is proud to support this important and well intentioned legislation that will assist in making clear that beer products contain alcohol."
Sectors: Beer & cider, Spirits, Wine
Companies: Diageo
Just the round-up – The week in drinks
The top ten most visited stories on just-drinks this week:...
UK: Diageo gives Smirnoff Black regal redesign
Diageo has unveiled plans to update the image of its Smirnoff Black vodka brand across the UK next month....
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RUSSIA: Beer tax leap to hit brewers – trade body
A marked rise in tax on beer in Russia could slow sales for brewers in the country this year, a trade body has warned....
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Finnish state-owned alcohol company Altia Corporation is not big enough to buy Swedish drinks giant Vin & Sprit but could be interested if the company is broken up into parts, according to chief execu...
CANADA: Molson Coors updates website
Molson Coors Brewing Co. has updated its website to include information including its company history and structure as well as its corporate responsibilities....
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- Comment - Diageo Making the Best of a Bad Job?
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Market research
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- Global Beer Opportunities: Beyond Standard Lager
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subset: commoncrawl


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Category: Monitoring & Testing ×
Subcategory: Environmental Lab Services ×
Industry: University / Academia / Research ×
LNI Schmidlin SA
based in Chatelaine-Geneva, SWITZERLAND
LNI Schmidlin SA is the specialist of gas calibration system and gas generators. LNI Schmidlin SA is present in the Air Pollution Monitoring, Laboratory, Automotive and Emission markets. These instruments are either integrated in benches or portable and enable the verification and calibration of SO2,O3,CO, Hydrocarbons, BTX, NH3, or H2S analysers located in measuring ...
Sitelab Corporation
based in West Newbury, MASSACHUSETTS (USA)
Sitelab Corporation manufactures portable laboratory instruments and test kits used to measure concentrations of petroleum hydrocarbons in soil, sediment or water on-site. Popular applications include field screening samples for TPH, BTEX, PAHs, GRO and DRO. Sitelab`s Ultraviolet Fluorescnece (UVF) technology is very sensitive to gasoline, jet fuel, diesel fuel, coal ...
Quality Systems International (QSI)
based in Ramsey, NEW JERSEY (USA)
Quality Systems International (QSI) is a global leader of Laboratory Information Management Systems (LIMS) and related laboratory software and technologies. The company's flagship product, WinLIMS™, is one of the most powerful LIMS systems available that is ready to use, out-of-the-box. WinLIMS is used by leading companies and organizations throughout the world in their ...
Umwelttechnik MCZ GmbH
based in Bad Nauheim, GERMANY
MCZ has more than 30 years of experience in the construction and manufacture of apparatuses and systems in the area of gas analysis and related fields. MCZ develops and manufacturers devices and systems for end customers as well as OEM systems. Gas Collectors, Calibration Systems for Gas Analyzers, Inspection Stations and Test Benches, Zero and Process Gas treatment, Gas ...
HI-Q Environmental Products Company
based in San Diego, CALIFORNIA (USA)
HI-Q Environmental Products Company (HI-Q) has been a leading manufacturer of Air Sampling & Radiation Monitoring Equipment, Systems & Accessories since 1973. HI-Q started primarily as a manufacturer of activated carbon cartridges and high/low volume air sampling pumps intended to be used as "Record Samplers" in the collection of radioiodine and radioactive dust ...
based in Bellefonte, PENNSYLVANIA (USA)
Sigma-Aldrich is a leading Life Science and High Technology company whose biochemical, organic chemical products, kits and services are used in scientific research, including genomic and proteomic research, biotechnology, pharmaceutical development, the diagnosis of disease and as key components in pharmaceutical, diagnostics and high technology manufacturing. ...
GE Healthcare UK Limited
based in Little Chalfont, UNITED KINGDOM
For generations, Whatman™ has earned a reputation for innovation and quality, and is a well-known global brand in separations technology. Since 2008, Whatman has continued in the tradition of innovative, high quality products as part of GE Healthcare Life Sciences.In addition to traditional offerings such as Whatman filter papers, membranes, and syringe filters, our ...
Rigaku Raman
based in Wilmington, MASSACHUSETTS (USA)
Rigaku Raman Technologies, Inc. is a leading pioneer in portable and handheld Raman spectroscopy. We provide advanced analytical solutions that enable customers to achieve rapid, accurate results - at any time and in any place. From the evolution of handheld spectroscopy arrives Progeny™ - the first handheld Raman analyzer designed to be customizable for seamless ...
GF Environmental Labs
based in FLORIDA (USA)
GF Environmental Labs, a division of Germfree Laboratories, Inc. (GFEL), specializes in the design and manufacture of modular and mobile laboratories, serving the geotechnical, geological, environmental assessment/monitoring, industrial and other analytical laboratory fields. Germfree was founded in 1962 and quickly established itself as the premier manufacturer of ...
Grace Consulting, Inc.
based in Wellington, OHIO (USA)
Grace Consulting, Inc (GCI) is committed to providing exceptional air sampling services to clients nationwide. With offices in Ohio, Indiana, and North Carolina, our crews are easily mobilized to any location. GCI Crew chiefs bring together more than 120 years of service in the industry. Clients can rely on our knowledge and familiarity to insure a well-organized test ...


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Title: Distributorship
Irina Anyukhina is Head of Labour and Employment practice. She is an expert in Real Estate, Intellectual Property, Media, Brands and Technology practices and Data Protection. Irina coordinates work of ALRUD Labour law practice within cooperation with the Ius Laboris Alliance. Irina is also an active member of the Global Advertising Lawyers Alliance (GALA), a network of independent law firms, which provides a worldwide resource to individuals and corporations interested in answers to questions and solutions to problems involving the complex legal issues affecting advertisers and marketers. She has handled matters related to international secondments, implementation of incentive systems, gross misconduct issues, and labour related disputes. Irina also has an extensive experience in employment aspects of restructuring and white collar crimes.
Languages: Russian, English, French
Areas of Practice
Professional Career
Significant Accomplishments
According to Chambers Europe 2014, Irina Anyukhina is an "experienced, accurate and solid lawyer".
Professional Associations
Some of the latest publications include those for Getting the Deal Through, PLC, and Employment Law Review.
Irina is a frequent speaker at foreign and domestic conferences and contributes to legal periodicals on various areas of Labour law.
Moscow State Institute of International Relations under Russian Ministry of Foreign Affairs, international law faculty, international public law department


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So what i heard after research is that only solid free ocr options are either tesseract or cuinform
Now, tesseract docs are plain horrible, all they give you ise a bunch of visual studio code(for me on windows) and from there you are on your own in a ocean of their api. All you can do is use the exe that compiles then use it on tiff image.
I was expecting at least short documentation that tells you how to pull their api call to use oce at least in a smallest example but no, nothing like that in their docs.
Cuinform i download and "great" everything is in russian :(
Is it really hard for those guys to pull a small example instead they supply us with bunch of irellevant info that probably 90% of people wont reach, how can you reach there without starting on small things and they explain none of it!
So i have bunch of api but how the hell am i supposed to use it if its nowhere explained... Maybe someone can offer me advice and solution? I dont ask for miracle, just something small to show me how things work.
As per request: Here is the link http://code.google.com/p/tesseract-ocr/


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^ But that laptop and that cam-or-whatever-thing had some brands stamped on, most likely they were brought to the room.
Also, their color is not black as most other Gantz equipments.
^ But that laptop and that cam-or-whatever-thing had some brands stamped on, most likely they were brought to the room.
Also, their color is not black as most other Gantz equipments.
Certainly it must be a network of some type but would Gantz really be so stupid as to create an online database that anyone could access or hack into. Perhaps Gantz has it's own server that players can somehow access (100 points for a pass code possibly?), off course Gantz leaves it up to the players own ingenuity of how to utilize this server in missions hence the camera and computer are something that one of the Osakans came up with.
^ That's been debated a few times now; though the computer is not provided by Gantz, the software should, because it decyphers the code Gantz uses in his equipment.
Something that versatile could've been given by Gantz... but maybe it could've been developed by some crazy veteran or just a nerd.
Or it could be as you said, which's an interesting theory by the way.
I believe we're all hoping for a 2nd phase manual...
Versatility is the name of the game. The whole program seems to be a Darwinist experiment in which the subjects are provided with the resources but need to learn how to use them.Something that versatile could've been given by Gantz... but maybe it could've been developed by some crazy veteran or just a nerd.
Or it could be as you said, which's an interesting theory by the way.
God I hope so.I believe we're all hoping for a 2nd phase manual...
Its been a while, but heres an update based on my current rereading of Phase One.
The sight activation of weaponry
The sights are not constantly recording. It takes a pull of one trigger on a weapon to turn it on. This can be seen most clearly on the page where Kurono adjusts his xgun power to pop a bottle. He pulls one trigger and the next panel has the x-ray hum into life with a "kyuiii" kind-of sfx.
With the xgun this can be either trigger. Now when the ygun is involved, in the statue hunt Kato is shown firing numerous ropes at 1000 arms so it can be assumed that there are different trigger combos for firing a rope, sending and the homing shot. Obviously pulling one trigger would activate the sending/click the digicam sight on (I have seen no panels where the hunters can see bones with the ygun).
Next on Nishi's website, there seems to be a list of dates on the left column, going from November 99, a rough year before the events of Phase 1, and possibly Nishi's entry into the Gantz room (which in the manual is listed as November 200X -1). This shows that Phase 1 is set from winter 2000 through 2001. It also feasibly shows the number of hunts Nishi went on excluding the Tanaka hunt (six for those who want to know). There is the problem that the last update is set just after the Tanaka hunt (mid January 2001) explained by
a) Oku had not written the manual when the website was first shown to Kurono by Izumi, thus he may have changed the date of the Onion hunt.
b) Nishi had a forum or allowed public posts and that is the date of the last entry.
Now also in the manual it states Izumi left the gantz room in 200X -1. Only one entry for that year (1999) is stated, that of Nishi's first hunt. This would show that Nishi knew Izumi from his first hunt, against the Jeans Aliens in Shinjuku.
I am God
Chaper 17 page 120 we see Nishi first using the Y gun, to send out three things with a line connecting them, as a triangle. This wraps around the onion alien, and then the three things plant themselves into the ground.
How many places was it used at, and how many different things come out?
Chapter 86 page 74 is where it is seen again being fired at the boss of the Temple mission. I don't see any difference there from the first time it was fired.
The manual is from the Anime not the Manga though. Was it different in the Anime?
Last edited by Thats the Theory Anyway; 07-30-2008 at 02:48 AM.
Actually, I had posted about a theory concerning how the triggers worked for the y-gun on page 2...
As for how many times the y-gun is used;
1. Nishi against Onion Dad/hit
2. Kurono against regular Tanaka/ miss
3. Kurono against regular Tanaka/ hit
4. Katou against 1000 arms/ miss
5. Katou against 1000 arms/ hit (used the locking feature)
6. Katou against the monster attacking the family/hit
7. Katou against "Pyonta"/hit
8. Katou against giant/ miss
9. Katou against giant/ hit
10. Katou against Tengu / hit, but Tengu breaks free
11. Katou against Nuri / miss
Some sure things about the y-gun
The top trigger locks on.
Pulling both triggers the rope is fired.
After the target is captured, a new trigger action is needed.
What's unknow? Whether it's necessary to pull both triggers or just the bottom one. But I'm guessing it's both triggers, since that's how all weapons seem to work, regardless of locking.
I think I might've misread this.
There is only one possible thing that can fly out of the gun then?
I was thinking he meant you could click one trigger and select various things. Doh! Nevermind. My mistake.
And for the y-gun anchors, they are always three, Y; one anchor for each part of the letter Y.
Last edited by Cali; 07-30-2008 at 03:59 AM.
I think its the bottom trigger for sending. Both triggers are needed to launch the anchors and the top trigger needs to be pulled first to lock-on so that means it cant be that for the sending, as the missed anchors in the 1000 arms-Kato fight would be sent and theres no lock-on.
The thing is the ygun has hairline triggers and its hard to see which one is pulled in a panel when its shown.
So is everyone cool with the other stuff from my post (about the sights and Nishi's past hunts)?


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August 6, 2014
In Algeria and Tunisia, the law allows a rapist to walk free if he marries his young victim. Help repeal these harmful laws!
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June 19, 2014
Razieh Ebrahimi has been sentenced to death for the murder of her husband. Her death sentence has been sent to the Office of the Implementation of Sentences and could be carried out at any time....
June 4, 2014
A prominent Saudi Arabian Shi'a cleric has been sentenced to eight years in prison and banned from delivering religious sermons, for criticizing discrimination against Shi'a in Saudi Arabia.
September 13, 2013
'Ali Hatem 'Ali Salman, a Bahraini boy aged 14, was released on bail on 10 September. The Juvenile Prosecution is still investigating his case.
August 28, 2013
A Maldives High Court has quashed the sentence of 100 lashes and house arrest imposed on a 15-year-old girl for the "offense" of extra-marital sex. This follows a campaign by Amnesty International,...


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"I Ride Park City" S4E6: Snowboard
Check out Sage Kotsenburg, Tor Lundstrom, Ben Bilodeau, Aaron Biittner, Brendan Gerard, Broc Waring, and Harrison Gordon, sessioning the park, pipe, and King's Crown.
"I Ride Park City" S4E4: Ski
The past couple of weeks have been filled with warm weather, plentiful features, and a solid crew consistently getting after it. Here's a look at everything throwing down and keeping things fresh. Featuring Dale Talkington, John Ware, Nicky Keefer, Luka Melloni, Joey Van Der Meer, Dylan Ferguson, Tim McChesney, Joss Christensen, Chris Laker, Karl Fostvedt, McRae Williams, and Tom Wallisch. Filmed By: AJ Dakoulas Andrew Napier Edited By: AJ Dakoulas Andrew Napier
"I Ride Park City" S4E5: Snowboard
We're back with Episode 5 of the I Ride Park City series. Watch Alex Sherman, CodY Rosenthal, Griffin Siebert, Christian Connors, Jack Dawe, Merrick Joyce, and Ozzy Henning session new features on upper 3 Kings and Pick N Shovel runs. Filmed and Edited by Pat Fenelon.
"I Ride Park City" S4E3: Ski
The Grand Prix was an amazing event and it was truly incredible to see what those athletes could do. But the best part is that they left the course up for everyone else to enjoy. Enjoyment might be an understatement though. Featuring the talents of McRae Williams, Lucas Wachs, Joey Van Der Meer, Tom Wallisch, Steve Stepp, John Kutcher, Luka Melloni, Dale Talkington, Dylan Ferguson, Andy Partridge, Dylan Sondrup, and Tim McChesney.
"I Ride Park City" S4E3: Snowboard
We're back with the 3rd episode, watch the 3 Kings park and Eagle Superpipe get attacked by Danny Davis, Torah Bright, Sage Kotsenburg, Blaze Kotsenburg, Sam Taxwood, Hans Mindnich, Nils Mindnich, Ozzy Henning, Harrison Gordon, Scotty Arnold and Alex "Wizard" Sherman.
Featured Feature: The Pole Jam
The Pole Jam will let you get silly in every which way.
Full Pull - Ozzy Henning
T2B action in 3 Kings park with Ozzy Henning, brought to you by the ever so talented Scotty Arnold.
"I Ride Park City" S4E2: Ski
Featuring the talents of Will Berman, Tim McChesney, John Kutcher, Jake Doan, Steve Stepp, Tom Wallisch, Chris Laker, and Joss Christensen.
"I Ride Park City" S4E2: Snowboard
The park at Park City Mountain Resort is firing right now. The jumps are perfect, the rails are set up to a T, and it's go time. Watch as your favorite Park City locals and homeys Ozzy Henning, Ben Bilodeau, Griffin Seibert, Austen Sweetin, Hans Mindnich, Nils Mindnich, and Mike Rav destroy the park.


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How To Make A Romper From 2 Tshirts!!
A cute little romper that I made from 2 old shirt. :)
So one day I ran into my friend and she was wearing this great romper. I'd never heard of it til then and i wanted to try one out for myself. So i spent a day or so figuring out how to make one and this is what i came up with! I didn't find any tutotorials or anything online so i was sorta left to figure it out myself. So here's my How To. I hope you like it. :) I think it's really cute.
IF YOU MAKE ONE, PLEASE UPLOAD YOUR VERSIONS!! i really wanna see. :)
IMPORTANT NOTE: I added the TEXT directions at the last minute. To get the good and more accurate directions, you'll need to click on each image. I spent a LONG time making this. lol.
If anything is unclear, email me or comment about it. I'll try to help!!!
- Hikikomori H. favorited How To Make A Romper From 2 Tshirts!! 25 Jan 05:37
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Step 1
Do you have a lot of extra Tshirts? Well this is the project for you!! Learn how to make a cute romper from 2 tshirts!!
Step 2
First You'll need 2 shirts. One Medium and the other XL, preferably 2 different colors. :)
Step 3
Cut the bottom of the med shirt right above the line, leaving a little space. Cut it in one place
Step 4
Take the strap and wrap it above your chest. Pinch and mark when it fits securely over your chest.
Step 5
Flip the strap on the wrong side and extend it into a straight line. Sew along the line and cut the excess
Step 6
Cut the XL shirt just like you did the medium. Do not cut it yet.
Step 7
Lay the strap flat and cut it directly in the center
Step 8
Take one half of the strap and wrap it around the middle of your thigh. Pinch and mark just like you did with the strap before.
Step 9
Line up the strap with the other strap and make the line directly under the other one so that they are both exactally the same. Sew along the straight line and cut the excess.
Step 10
Take the XL shirt and cut off the sleeves. They cut the shirt directly below the collar.
Step 11
Flip inside out and sew the armholes.
Step 12
Line up the strap you made from the medium and the part you just sewed from the XL shirt.
Step 13
Basically what you're going to do is fold the XL shirt so that it fits the width of the strap from the med shirt
Step 14
Pin the corners
Note: YOU DO THIS TO ONLY ONE SIDE OF THE SHIRT, AT A TIME.
Step 15
Pin the center
Step 16
Then fold the shirt towards the end of the straps.
Step 17
sew along the line on the extra you gave yourself when you first cut it.
Step 18
Cut the medium shirt directly under the sleeves.
then take that piece and cut it in half.
Step 19
Take the two halves from the XL shirt and line them up with the straps you made fromt he two halves of the XL shirt.
Step 20
THIS IS THE HARDEST PART. You're going to make a series of tiny folds that over lap each other. i used a LOT of pins for this part.
Step 21
it should look something like this when you're done.
Step 22
Place the two leg holes together. Pin the two corners together about 3 inches or so long.
I've been informed the crotch isn't all that flattering. At this step you can sew as much or as little between the gap. when you do this tutorial, you'll find you have a LOT of fabric to work with
Step 23
place the top and the two leg holes above eachother.
NOTE: YOU MAY WANT TO TRY THE TOP ON AT THIS POINT. THE TOP MAY OR MAY NOT BE TOO LONG. I ended up cutting off about 3 or so inches off of mine.
Step 24
Now you're going to do the same thing. This can be pretty tricky. Make sure you connect the leg holes to the center of the top.
Dont fold the top, just the leg holes.
Step 25
Fold larger folds til the widths fit. Sew straight across the folds.
Step 26
Flip it inside out and try it on. If it fits right, move on. If not, take a seam ripper to it and try to repleat.
Step 27
Cut the collar off of the medium shirt. Cut in one place. Most shirts have one place where they meet.
You may hhave to seam rip apart the collar and the shirt.
Step 28
Take the collar and wrap it over your neck like a halter. Pin one side and pull the other over til it fits securely. Pin and sew a box stitch and cut the excess
Step 29
And now you should be done! :)
If you have any questions or if something isn't clear enough, let me know!! :) I'll take detail photos if you need them.
Thanks EVEnl. If you're making one, i'd love to see it!
Yeah the crotch part, I believe, is pretty flexible. You shouldn't have many issues finding what flatters you. You get so much extra fabric. I mean, i make everythign look smaller.When you do it, you'll see. You get lots of fabric to work with!!
I'm going to make another one today following my tutorial to see if i got everything right!
Thank you for the extra info regarding the crotch Kit. This helps a lot.
damn girl!
I saw your how to Maribug! love it. :)
hey! nice take on a romper!
i've got a tutorial in my projects too that i put up sometime ago...you could take a look at it too if you want :)
Ah! I was worried about the crotch. I know that you can pretty much add more space just by increasing the amount of space you sew when you sew the leg together.
Awesome tutorial :) I love your pictures!
You did an amazing job on the tutorial, those pictures you drew are awesome. However... I do think the romper is not that flattering at the crotch, perhaps you can think of a way to fix that? Perhaps revise the pattern part of your how-to.


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Set Of Two Vintage Ornate Frames.© Alexandr Zinchevici - See portfolio
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["abstract","announcement","antique","arabesque","arabic","art","asian","background","black","border","card","celebration","circle","congratulation","crafts","curl","curve","decoration","design","doily","elegance","elements","fashion","filigree","floral","flowers","frame","graphic","greeting","illustration","invitation","lace","line","ornament","ornate","paper","pattern","raster","retro","round","shape","star","style","sun","symmetry","template","traditional","victorian","vintage","wedding"]abstract announcement antique arabesque arabic art asian background black border card celebration circle congratulation crafts curl curve decoration design doily elegance elements fashion filigree floral flowers frame graphic greeting illustration invitation lace line ornament ornate paper pattern raster retro round shape star style sun symmetry template traditional victorian vintage wedding See all keywords
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Dr. Oz's Essentials
Take a tip out of Dr. Oz's toolkit to start living a healthier life today.
Charlie Sheen opens up about the meltdown that cost him his job as the star of Two and a Half Men, his struggles to stay sober and the vices he can't quite quit. Can Dr. Oz help Charlie get his health back on track?
View Part 2 of Charlie Sheen Comes Clean to Dr. Oz.
View Part 3 of Charlie Sheen Comes Clean to Dr. Oz.
Watch Charlie Sheen talk intimacy and sex addiction with Dr. Oz.
Watch Charlie Sheen reveal his hopes and fears for the future.


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Join the 'Zyprexa' group to help and get support from people like you.
Zyprexa Questions
Questions & Answers (170)Blog (52) Group Members (73) RSS
We found 170 questions associated with the 'Zyprexa' topic.
Just wanted to know about zyprexa side effect. Does it give you psychosis symptoms?
since i have been on it i started getting hullucinations hearing voices and sometimes delusional thinking i dont really hear voices during the day mostly when i am in a quite room i am not sure what ...
Posted 11 days ago • 3 answers
Symbyax?? (Zyprexa 7.5 mg, Prozac 25mg) Horrible side effects. Help???
Symbyax?? (Zyprexa 7.5 mg, Prozac 25mg) Only taking it 1.5 Months, and my vision is so bad I can't see to shop, Drive, or look across the room! Also it feels as if my throat is closing, ...
Posted 22 Oct 2014 • 4 answers
Zyprexa - Hi, mom had a manic episodes followed by depression, was put under haldol first and she?
... became?
Posted 27 Oct 2014 • 3 answers
My husband as been put on 5mg Zyprexa at night and increased prozac to 40mg a day has anyone else?
been on this combination and did it help with your depression. He as been on every drug you can think of, Abilify etxc Hope this helps...
Posted 26 Oct 2014 • 2 answers
Zyprexa - is anyone on this that had breast cancer. my type was estrogen progesterin positive?
I am cancer free and on letrozol for 5 years. Will this cause problems.
Posted 16 Oct 2014 • 0 answers
My husband went from Britillex which wasn't helping him to 20 mg prozac?
He has been prescribed every anti-depressant that you can think of, and this seems to be helping a little. He also takes Zyprexa at night. Ritilin 2 x a day. Has anyone had good results from Prozac?
Posted 4 Oct 2014 • 2 answers
Can I safely go off of Zyprexa after only taking it for 3 days?
I have been on Trazadone for years for moderate depression. Last week I got on a crying jag and the doctor gave me 5 mg. Zyprexa once daily. I have taken 3 days worth and do not like the feeling it ...
Posted 21 Sep 2014 • 2 answers
Does latuda help concentration like zyprexa?
I have been on zyprexa for a year and a half. I tried risperdal on which I felt unconscious and abilify which my dr said didn't work and haldol which works well but makes me look medicated. I ...
Posted 29 Jul 2014 • 0 answers
Is Zyprexa tablets ever used for panic attacks?
My son is in hosp. and for major depression and anxiety disorder. He is not given and antidespresents. But is given 10mg of Zyprexa tablets PRN for anxiety. Is that for anxiety, and only PRN?
Posted 1 Jun 2014 • 3 answers
Which of my medication or medications caused a peptic ulcer which one should I stop?
I take zyprexa Zoloft clonidIne klonopin lamictal. Come to find out my physician told me (not my psychiatrist) that I have a peptic ulcer due to all the medication I'm on. But she did not tell ...
Posted 26 Jun 2014 • 2 answers
Can zyprexa be cut in half?
Posted 24 Jan 2014 • 1 answer
How do deal with withdrawal from zyprexa?
I feel anxiety and depression. Cannot feel positive? Been on zyprexa 5mg daily morning. Gained some weight 25lbs removed zyprexa lost 40lbs and feeling week and feeble.
Posted 27 Mar 2014 • 1 answer
Zyprexa: Weight gain vs. weight loss?
(I am thinking about switching to Zyprexa... ) I am currently taking 1 mg Risperdal/daily. I have gained a little weight and have been going to the gym regularly for the past 3 months and am seeing ...
Posted 29 May 2013 • 2 answers
Has anyone taken a omega 3,6,9 had a bad reaction while on zyprexa or seroquel?
Posted 27 Mar 2014 • 1 answer
Is Geodon a weight neutral med for bipolar disorder?
I was given Zyprexa instead of Saphris after 6 months taking it and gaining 30+ lbs.! But over 5 days my hunger is out of control. I'm not thinking Zyprexa is the answer. I hear great things ...
Posted 10 Feb 2014 • 1 answer
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The full economic potential of the South Caucasus and Central Asia remains untapped. How could regional economic collaboration help place this region at the center of the 21st century economy?
The South Caucasus and Central Asia is a region often viewed through a narrow historical lens, in which the Soviet era looms larger than the region's proud history of centrality to the global economy and as home to cutting-edge thinkers. The region has untapped potential to play an important economic role in the world. As countries reflect on how best to pursue their economic objectives in transforming this potential into reality, they must ask themselves what role their immediate neighbours will play in supporting their aspirations, and how regional relations can best be shaped to maximize collective benefits.
To support this strategic, cross-stakeholder thinking, the World Economic Forum initiated the Scenarios for the South Caucasus and Central Asia. This process was launched with a Strategic Dialogue on the Future of the South Caucasus and Central Asia, held in Baku on 7-8 April 2013, and over the past 18 months has involved over 500 participants.
The scenario approach that underpins this project supports decision-makers in assessing major changes to their operating contexts, which are beyond their control, and to prepare them to both seize relevant new opportunities and pro-actively address potential risks. It also allows stakeholders to hold a constructive dialogue on current decisions made in the South Caucasus and Central Asia about the future of regional frameworks based on the deeper factors that will shape the region, rather than merely pitting actors against one another in a debate for or against specific institutions.
It is hoped that this project will widen the lens through which this region's prospects are viewed by serving as a resource for stakeholders to create a more sustainable and prosperous future.
Key messages
For more information on the project, please contact:
Kristel Van der Elst, Senior Director, Head of Strategic Foresight, firstname.lastname@example.com
Andrew Chakhoyan, Associate Director, Eurasia, firstname.lastname@example.com
Andrew Bishop, Senior Manager, Strategic Foresight, firstname.lastname@example.com
Salvatore Freni, Senior Community Associate, Eurasia, firstname.lastname@example.com
Join us on Twitter @WEForesight


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Ratings based on 358 Verified Reviews
They paid and stayed. We double-checked.
3.7 Room cleanliness
3.5 Service & staff
3.7 Room comfort
3.4 Hotel condition
They paid and stayed.
We double-checked.
We double-checked.
for Everyoneby A verified traveler
Hotel is conveniently located and has parking.Posted Nov 13, 2014
Pros: Convenient location with parking
Cons: Nothing that I can think of. It's not a luxury hotel but I don't think it was meant to be.
Location: Good eating is nearby.
Good overall experience ... was able to occupy my room right away.
by A verified travelerfrom Northern Virginia
Sketchy hotel located in industrial neighborhoodPosted Oct 20, 2014
Pros: Nothing
Cons: The decor, the cleanliness, the smells
Location: The neighborhood was sketchy. There is nothing nearby to do. There are a couple of restaurants next to the hotel
We planned an overnight trip to New York City to catch a show at Carnegie Hall. The hotel was about 4 miles away from the hall. Upon arrival to the hotel, we did not like the location. There were no restaurants nearby, the subway was far, and the neighborhood was very industrial. When we walked into the hotel to check in, the lobby smelled like smoke. The lady that checked us in was not particularly pleasant, but that wasn't my biggest concern at the moment. The hotel is dated and fits right in with the sketchy neighborhood that it is located in. I was nervous. Our room wasn't ready so we decided to walk to the subway, or so we thought. The lady at the front desk said that it was a short walk. The printed directions were very unclear and we were not comfortable walking in the neighborhood. They provide a shuttle to the subway, but you can only use it once a day. When we finally got into our room 2 hours later. The elevator smelled gross. Housekeeping was still cleaning, we immediately noticed excessive water damage on the walls, peeling wallpaper, and very dated furniture. The shower was dirty. In the morning, there was a hot breakfast offered, but again the breakfast room was sketchy and I did not want to eat the food, in fear that I would get sick. We would never stay at the hotel again. We will never stay at another Best Western. We would never recommend the hotel or Best Western to anyone. We were extremely disappointed, disgusted, and disturbed with our experience.
by A verified traveler
Posted Oct 20, 2014
The hotel was little old but clean, spacious. Liked the staff and the overall condition. The only thing that I personally didn't like was the location of the hotel, but considering the price the hotel is good and affordable.
for Personal Eventby A verified traveler
Posted Aug 19, 2014 on Hotels.com
for Business Travelersby norie beltfrom Richmond, VA
Posted Aug 12, 2014 on Hotels.com
Front desk people are friendly and accommodating.
for Everyoneby A verified travelerfrom Washington, DC
One-night was greatPosted Aug 11, 2014
Pros: Affordable Close to the metro Clean Large rooms Free breakfast Free parking Decent area Nice view of the city from the street
Cons: Staff attitude?
Location: Decent location, but might be a little scary for some. Close to the metro. The only "thing to do" that we know of is the cemetery, but may be more
We spent one night in the area and it was fine. We walked the roughly 1.5 miles to and from the metro (A line) frequently, even at night and we were in no danger. The area immediately surrounding the place seems a little sketchy, but it's really just industrial/commercial. Once you walk the 2-3 blocks and pass residential areas they are quite nice, actually. What's nice, however, is that you don't HAVE to walk; the hotel offers a free taxi to-and-from the metro between 8am (I think?) and 10 pm. There's a beautiful cemetery immediately across the main street from the hotel. The room was spacious for the price, and very clean, which one may not expect because the exterior of the building is a little older and rough-around-the-edges. Free parking! Always a plus. And we got lucky to have a view of my car from the window. My ONLY complaint about the place is that the woman who checked me in gave me a really unpleasant look every time I asked a question (like "should I park in front or in back?", "Which direction is the metro", "What time is check out?"), but the other staff I encountered were all perfectly fine.
for Couplesby A verified traveler
AlrightPosted Jul 31, 2014 on Hotels.com
We were just staying for an overnight in the city. The front desk lady was very rude to us the entire time we were there. The room was clean but paint falling off the walls and the rest of the hotel was run down. When we used the shuttle to pick us up from the subway it was a 45 minute wait and they picked us up in an unmarked car with the driver having no best western identification.
Recommendedby A verified traveler
Smoky OdorPosted Jul 16, 2014 on Hotels.com
It's a cheap choice, so i was not expecting the best but it could have been better. very dirty because of smoking odor on the hall ways. encountered with very scary people in the hotel and i didn't want to leave my wife alone in elevator.
Recommendedby Danielfrom philly
Nice overall placePosted Jul 15, 2014 on Hotels.com
Friendly staff. check in fast. great food two doors down the street. neat architecture on the outside of building.
for Everyoneby A verified traveler
Excellent for visiting graves at Calvary Cemetery.Posted Jul 15, 2014
Pros: Room with a view. Pleasant and helpful staff. Clean.
Cons: Cleaner windows.
Location: Visit the lovely chapel in the cemetery. Just go down the cemetery entrance near the hotel (take a left in front of the hotel to get to the entrance.
Quite satisfactory. I visited graves at Calvary Cemetery. I always have trouble adjusting hotel air conditioners to adjust them to a comfortable temp. I had a room with a view of the Manhattan skyline which I enjoyed.


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Blessings Beyond Our Dreams
If we're not careful, we'll make the mistake of thinking that God's real blessing is found in our giftedness, in what we're able to build and where we're able to go. But that's not true.Continue Reading
If we're not careful, we'll make the mistake of thinking that God's real blessing is found in our giftedness, in what we're able to build and where we're able to go. But that's not true.Continue Reading
There you are at church, and worship begins, but you are not feeling it. No awe of God. No love for him. Nothing. What should you do?Continue Reading
One of the effects of the gospel going deeper into our hearts is that it frees our fingers to loosen their grasp on our goods. Generosity is one of the great evidences of truly being a Christian.Continue Reading
The poem has inspired millions, but its message is sick at its core. Who is the master of your fate? Who is the captain of our soul?Continue Reading
This new video from St. Louis forces the issue front and center: Are we putting appropriate restraints on the possible misuses of power? And are we pursuing every means available for subduing threatening people without killing them?Continue Reading
Psalm 130 puts words to a pattern of conviction, repentance, waiting, and praise that purifies the sinner and glorifies the Savior. It's a paradigm for pursuing happiness among the everyday realities of temptation, weakness, brokenness, and failure.Continue Reading
Praying in the name of Jesus is no formality. We approach God in prayer through Jesus because Jesus is the grounds upon which God chooses to hear us.Continue Reading
Every summer the same thing happens to my inbox. I open it to find a steady stream of emails from concerned parents, youth pastors, and older siblings, asking me to check in on so and so when they get to…Continue Reading
One's theological convictions impact everything else. That is what will keep a person preaching when no one seems to be listening, and when the preacher himself wants to quit and get a job as a bullpen catcher.Continue Reading
It is the task of parents and Sunday school teachers and small group leaders and pastors to teach people what happened to them. Never assume that people understand how God saved them. All of us have only partial knowledge of this.Continue Reading


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A new Quinnipiac poll found that a majority of voters in Virginia support marriage for same-sex couples. The poll found that 50% of voters support marriage equality, while 42% oppose. The poll found that 69% of voters ages 18 to 29 support marriage equality, with only 25% in opposition.
Virginia is for lovers: Poll finds support for marriage equality
GLAAD Southern Stories will elevate the experiences of LGBT people in six of the nation's southern states. The initiative amplifies stories of LGBT people thriving in the South, ongoing discrimination, as well as the everyday indignities endured by LGBT people who simply wish to live the lives they love, including stories of family, stories of faith, stories of sports, and stories of patriotism


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- 6/24/14 /
- Comment
Jenny Slate Talks to Gabe Liedman and Max Silvestri About Obvious Child, Movie Remakes, and Butts
So much laughing.
Skip to content, or skip to search.
So much laughing.
A Vulture experiment!
A Stephen Baldwin who rescues parrots, in Brooklyn.
Gabe & Max throw their acting hats into the Oscar ring.


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Rockport House Rental Photos and Description
3 Bedrooms, 1 Bath, Sleeps 7-9
Rockport House Rental Photos and Description
3 Bedrooms, 1 Bath, Sleeps 7-9
Cathedral ceilings, skylights abound in this gorgeous home w/ easy 1-floor living and contemporary flair. 3 bedrooms, each with queen beds. Enormous great room with gourmet kitchen, dining room & living room open to a private fenced-in yard perfect for entertaining. Sumptuous sky-lit bath with Jacuzzi for two. Watch the stars through the skylight above the master bed. Tile & hardwood floors. Off street parking for 3+ cars. Fully furnished. Amenities: air conditioning, wireless DSL, 40' flat screen HDTV, DVR, DVD & VCR, washer/dryer, microwave, dishwasher, full-size blow-up mattress, crib, outdoor BBQ, picnic table & chairs, beach chairs, linens and more.
- Suitability:
- Long-term Renters Welcome
- children welcome
- non smoking only
- pets considered


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Tel: (559)732-6225
School Overview
|School Type
|Early Childhood / Day Care
|Religious Affiliation
|Grades Offered
Student Body
|Total Students
|3 students
|Student Body Type
|Students by Grade
Academics and Faculty
|Total Classroom Teachers
|2 teachers
|Student : Teacher Ratio
National avg.: 13:1
Nearby Schools:
All Schools | High Schools | Elementary Schools | Preschools | Public Schools
Show me:
- School Location Miles Students Grades
VisaliaGeorge Mccann Memorial Catholic School
200 E Race Ave
Visalia, CA, 93291
(559)732-5831(Roman Catholic)0.3 mi | 236 students | Gr. PK-8
VisaliaGrace Christian School
1111 S Conyer St
Visalia, CA, 93277
(559)734-7694(Lutheran Church -- Missouri Synod)0.8 mi | 129 students | Gr. PK-6
VisaliaGreenhouse Montessori School
4143 S Dans St
Visalia, CA, 93277
(559)625-8385Montessori School3.2 mi | 29 students | Gr. PK-KG
VisaliaCentral Valley Christian School
5600 W. Tulare Ave.
Visalia, CA, 93277
(559)734-2684(Christian)3.3 mi | 822 students | Gr. PK-12
VisaliaVisalia Christian Schools
3737 S Akers St
Visalia, CA, 93277
(559)733-9073(Assembly of God)3.4 mi | 223 students | Gr. K-12
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Updated October 26, 2014
What do you do when you are dissatisfied with your local public schools? Homeschool your children? Send them to private school? Let's look at your options.
Your religion matters to you. You want your child to attend a school which will combine academics and religious education. Here is an overview of what is available together with some links to denominational web sites.
Add things up and you'll quickly find the answer- math is crucial both in academics and the real world. By following these strategies and following personal training programs, students can uncover their weaknesses and conquer math.