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Updated: 01/08/2014 7:34 AM
Created: 01/07/2014 5:46 AM KSTP.com
By: Tom Hauser
Minnesota's legislative auditor began an audit of MNsure on Tuesday as the troubled health insurance website continues to leave many people in limbo. 5 EYEWITNESS NEWS broke the story Sunday night.
As of last week, nearly 68,000 Minnesotans had successfully enrolled in insurance plans, but thousands more continue to struggle with the system. "When we promise the public that we are going to deliver and we spend a lot of money we need to keep those promises," legislative auditor Jim Nobles said.
So far, the federal government has given Minnesota $155 million to create and market the MNsure website. Nobles says his office is required by the federal government to audit the system to make sure the funds have been spent appropriately.
"We want to look at the management structure," Nobles said. "We're going to gather a lot of data on what MNsure has actually delivered and of course we're always going to weigh that against the cost."
Nobles says he hopes to complete the audit before the legislature adjourns in May.
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Former bus driver decries working conditions, wins lawsuit
November 25, 2014
Alfredo Sobrevilla won a lawsuit against Brownsville (Texas) Independent School District for wrongful termination and was awarded $175,000. He was fired in 2012 days after filing a police report against his supervisor, in which he said he was assaulted after voicing concerns about bad working conditions.
Transfinder to open new office in Texas
November 12, 2014
The Austin office will offer additional support hours and training. Texas has Transfinder's second-largest concentration of customers.
Texas district honored for safety, efficiency initiatives
November 7, 2014
Houston Independent School District is recognized by
District Administration
magazine for its bus tracking, safety and fleet greening programs.
2 school districts among winners of Green Fleet Award
November 4, 2014
Houston Independent School District in Texas and Lower Merion School District in Pennsylvania are honored for use of alternative fuels and other green initiatives.
District partners with police for school bus assault training
November 4, 2014
The Harris County (Texas) Sheriff's Office performed the training last month using Humble Independent School District buses. District transportation employees and police participated in a simulated hostage takeover with students on board a school bus.
Texas district unveils bus tracking website
October 27, 2014
Houston Independent School District created the pilot website to enable parents and guardians to track the morning pickup and afternoon drop-off of their students and see their students' buses in real time.
Mom uses iPad to catch stop-arm runners
October 16, 2014
Tracey Honig takes video of an 18-wheeler illegally passing her daughter's school bus one morning. The video, posted on Facebook, has gotten thousands of views.
1,100 school bus drivers, attendants train in 'Safety Expo'
September 9, 2014
Houston Independent School District's back-to-school transportation training program includes hands-on drills in railroad crossing safety, gang awareness, student management, hurricane preparedness and other topics. As Transportation General Manager Nathan Graf puts it, "It was not your typical training."
Bus driver begins 42nd year behind the wheel
September 2, 2014
What started out as a joke turned into a long, fruitful career for Dorothy Skala, a bus driver for Rosebud-Lott (Texas) Independent School District. Having grown up on a farm, Skala started driving at a young age, and last spring, she was presented with the Bus Driver of the Year award from the Texas Association for Pupil Transportation.
Rain-X donates visibility products for 2 districts' buses
August 27, 2014
Spring Independent School District (ISD) in Houston receives glass cleaner and windshield washer fluid from Rain-X for the district's fleet of 440 school buses and other vehicles. Rain-X will also make a donation to another Houston-area district, Cypress-Fairbanks ISD.
Texas fleet veteran transfers to new school district
August 20, 2014
Mark Swackhamer, who has been a driving force in implementing alternative fuels, GPS and efficient-driving training at Houston Independent School District, moves to Humble Independent School District to become assistant director of transportation.
Texas district honored for hiring military
June 19, 2014
The Employer Support of the Guard and Reserve organization, a U.S. Department of Defense office, presents an award to Houston Independent School District for its efforts to recruit and retain military personnel.
Thomas Built to hold tech training program in Dallas
June 12, 2014
The Thomas Built Institute Service Training – West will be held Sept. 9-12. The 2014 curriculum for the school bus maintenance training program covers such topics as propane, emissions systems, advanced electrical and wheelchair lifts.
Texas district named 'Leading Fleet'
June 9, 2014
Houston Independent School District's school bus fleet receives the award from
Government Fleet
magazine. The district's winning application included details on its creation of a music video that addressed bus seating and bullying; how it streamlined its fleet and saved $11.98 million; and how the district successfully took on bus service for an adjoining school district.
Transportation department awarded for recruitment efforts
May 21, 2014
Houston Independent School District's transportation department receives a community service award from the Near Northwest Management District for these efforts. The department partners with this agency to recruit bus drivers who live in the area that the Near Northwest Management District serves, and it also has a recruiting team at each bus terminal that visits neighborhoods, businesses and churches to recruit drivers.
Texas district awarded for transportation performance
May 13, 2014
The Council of the Great City Schools honors the Houston Independent School District transportation department for exemplary use of technology, staff development and training, quick and efficient service, and resource stewardship.
Texas district holds driver attendance contest
May 1, 2014
The attendance competition among Houston Independent School District's four bus terminals was timed during a week of state testing for students. District officials say that the goals were to make sure students got to school on time and to show drivers "how important their role is in the students' success."
Louisiana, Texas bus drivers honored by school risk programs
April 21, 2014
Lillie Lewis of the Tensas Parish School Board receives the 2013-14 Statewide Bus Driver of the Year award from the Property Casualty Alliance of Louisiana, and Shelley Wilkenson of Midlothian (Texas) Independent School District receives the award from the alliance's Texas chapter. Awards given through this program are based on such driver attributes as leadership, attitude, perseverance, student and parent relationships, and technical skill.
6-year-old Texas girl struck by school bus, later dies
April 16, 2014
Police said they believe that Jada Craft may have been running late and was trying to catch the bus when she was struck. She later died at her home. Investigators are expected to review the bus' video surveillance cameras to determine how the accident happened.
Dallas County Schools techs train on lubrication, oil analysis
April 9, 2014
More than 80 Dallas County Schools techs take part in a lubrication training program hosted by Hydrotex. Also in attendance are high school students who are in a co-op program that focuses on developing the next generation of technicians.
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text:
Kit Bag
Bayern Munich's five most recent appearances in the European Cup final
Paul Oberjuerge | May 2, 2013
The Germans secured a place in the Uefa Champions League final last night, their 10th berth in the game to decide Europe�s top club side. Paul Oberjuerge looks at the Bavarians five most recent finals.
2012 In a bitter defeat in their own stadium, Bayern conceded an equaliser from Chelsea�s Didier Drogba in the 88th minute and, after 30 minutes of extra time did not break the 1-1 deadlock, it went to a shoot-out. Bastian Schweinsteiger�s attempt was tipped away by Petr Cech, and Drogba�s spot-kick won it for the English side.
2010 Bayern fell victim to Jose Mourinho�s tactical brilliance. His Inter Milan side had defeated Barcelona 3-2 on aggregate in the semi-finals by �parking the bus� in front of goal, and in the final Inter�s counter-attacks against the German side led to goals by the Argentine Diego Milito in the 35th and 70th minutes, and a 2-0 victory.
2001 The German team won their fourth European Cup in a shoot-out over Valencia. Gaizka Mendieta�s third-minute penalty was cancelled out by Stefan Effenberg�s 50th-minute spot-kick, and the game went to a shoot-out. Bayern won 5-4 when Oliver Kahn saved Mauricio Pellegrino�s effort.
1999 Bayern led Manchester United 1-0 after 90 minutes, thanks to a sixth-minute goal by Mario Basler. However, Teddy Sheringham scored in the 91st minute, and the game seemed headed for extra time. But a corner two minutes later by David Beckham was headed on by Sheringham and Ole Gunnar Solskjaer scored the winner.
1987 The midfielder Ludwig Kogl gave the Bayern of Lothar Matthaus the lead in the 25th minute, and the German side nursed the advantage until the final 15 minutes. The Algerian striker Rabah Madjer equalised for Porto in the 77th minute, and the Brazilian Juary won it for the Portuguese side in the 81st minute.
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360 IPv6 coverage home page
The IPv6 elevator speech
IPv6: How the rest of the world lives
IPv6 in Canada
IPv6 in France
Population: 127,433,494Percent of population with Internet access: 68.7Percent of population with broadband access: 21.3Total IPv4 addresses/world share: 141,624,000/3.8 percentLead government agency: Ministry of Internal Affairs and Communicationshttp://www.soumu.go.jp/english/Table Sources: InternetWorldStats.com (population and percent with Internet access are from various sources, percent with broadband is from International Telecommunication Union); BGExpert.com, IPv4 addresses, compiling daily from regional Internet registries.
Regarded in IPv6 circles as the leader in deployment, also has the strongest motivation: the millions of cell phones, personal digital assistants and other devices its tech-savvy population famously demands. The push to Web-enable them has required the country to expand its available IP addresses, said Jun Murai, a professor of environmental information at Keio University, in a phone interview.
Murai is director of the Widely Integrated Distributed Environment (WIDE) Project, which he calls a loosely connected research consortium consisting of private and public-sector players in nearly equal numbers, some 250 in all, including a few outside . WIDE, which began in the mid-1980s as an effort to build IP networks among consortium members, started deploying IPv6 in the late 1990s, then hosting global IPv6 summits in . WIDE now distributes open-source code to companies that want to map their IPv4 addresses to IPv6.
"For the first 10 years, we didn't take any government money," Murai said, because, "we didn't want to be bound."
He said the group is, however, collaborating with the Japanese government on spectrum allocation, public-infrastructure issues surrounding street- and car-level IPv6, and encouraging Internet service providers to adopt the technology.
Then Japanese prime minister gave the technology a major boost in 2000 when, at Murai's urging, he specifically mentioned it in a speech. The government has since offered tax breaks to companies that switch to IPv6.
Regardless, service providers, notably market leader NTT, have made the biggest investments, in part because they need IPv6 not just for new mobile products but to push video and other IP services to consumers as part of their recent fiber-to-the-home broadband initiatives.
"The large service providers in are absolutely deploying IPv6 addressing capability," said David West, director of the Center of Excellence at Cisco. "Most of them are deploying IPv6 because of addressing and space issues, but they're also hoping to reap rewards" in the form of new products and services.
"If a provider wants to be able to push services to the phone, IPv6 is the logical choice. Each new subscriber provides a new revenue source," he added.
George Hoffman, group manager of communications at IDC Japan, a division of the market research firm International Data Corp., has a similar take.
"IPv6 in the private sector — despite the hype since the late 1990s — is still in its early growth stage," Hoffman said. "I believe major IPv6 initiatives are being led by NTT group companies, including NTT East, NTT West and NTTCom. Both NTT E and NTT W provide native IPv6 Internet access for both business and consumer and video-on-demand IPv6 multicast services. Take-up has been slow."
West, who has spent time in Japan, said government agencies, like the private sector, are cautiously awaiting useful applications, but they are planning intensively and future-proofing their infrastructure by beginning to upgrade it to IPv6.
"There's not a lot of government applications and services overlaying IPv6, but what you see is a lot of RFPs mandating it," West said. "IPv6 is not a service, it's not an application — it's just a protocol. Most businesses, before they invest in any protocol, want to see a return on investment."
Interestingly, Murai said, private-sector interest is crucial not just among Japanese companies, but ones.
"It's very important that the business sector move to it, because they still have very strong global influence," he said.
Essex is a freelance technology writer.
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Steve Kelman considers the costs of corruption in Mexico, China, and most developing countries -- and argues that Americans should keep their own government troubles in perspective.
Agency leaders must proactively invest time, energy and resources to shape the future rather than reactively wait for change to happen.
Meet 24 men and women who are driving key changes in federal IT -- and shaping up as the community's likely leaders of tomorrow.
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Without a future vision and an appetite for risk, reforms lead down a rabbit hole. There is a better way.
VA's top tech official says he is balancing risks while trying to keep the department's online services open for business.
After five years on the job, the founding director of the Office of Government Information Services believes that a deeper understanding and acceptance of FOIA is seeping into the federal government.
The September attack, made public Nov. 10, potentially puts customer and employee personal information at risk, including addresses, Social Security numbers and emails.
The General Services Administration's Matthew Goodrich predicts more agency-driven authorizations and previews a new two-year road map.
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UPDATE: Suspect robs Bank of America in Gulf Gate
Date: January 2, 2013
by: Alex Mahadevan | News Editor
Sarasota County Sheriff's deputies and a SWAT team surrounded an apartment complex in Gulf Gate after 2:30 p.m. yesterday in pursuit of a man suspected of robbing a nearby Bank of America.
Officers arrested 57-year John Samuel Gay more than five hours later after breaching a window, according to a Sheriff's Office press release.
Gay was one day away from accepting a five-year prison sentence for a Venice robbery and has a criminal history including 14 felony convictions.
Published Wednesday:
After 2:30 p.m. today, Sarasota County sheriff's deputies responded to a bank robbery at the Bank of America branch south of the intersection of Tamiami Trail and Stickney Point Road, according to Sheriff's Office spokeswoman Sue Kiluk-Erwin.
Deputies have at least one canine unit tracking the suspect, who escaped the area, Kiluk-Erwin said.
This story was updated at 10:40 a.m. Thursday, Jan. 3, to reflect new information.
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But the police have to do more supporting who want that to sell the army have to stop. The army starting to be sell to everyone years and years ago for rule that help people that go in solitary place to build their own home at the time of the far west.
TK for your work
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Enjoy this week's edition of Cops Corner.
World on a string
The exchange of goods and chatter are the usual soundtrack for the Saturday morning Downtown Farmers Market on Orange Avenue.
Read all about it
Bookstores across the state celebrated Florida Bookstore Day Saturday. Bookstore1 held an all-ages literary party and read-a-thon for customers and members of the community.


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438 of 470 people found the following review helpful
5.0 out of 5 stars Beautiful work - a great accomplishment (with a few nitpicks)
_The Silver Spoon_ was originally published in Italy in 1950 by the Italian architectural and design magazine _Domus_. (Italian Title "Il Cucchiaio d'argento." The eighth edition came out in 1997.)The publishers at Phaidon, the British publishing house, have done a remarkable job of translating and designing _The Silver Spoon for American and British cooks. The cookbook...
Published on November 7, 2005 by KH1
334 of 347 people found the following review helpful
3.0 out of 5 stars This 'Silver Spoon' is only half full
Like almost anyone with a passion for food living in Italy, I've got a copy of Il Cucchino d'Argento on my bookshelf -- it's the Bible of Italian cuisine. Sadly, this first English-language edition of the book won't be achieving the same status among Anglophile lovers of Italian table fare.
It's not the fault of the Italian publishers -- the book is still a...
Published on February 17, 2006 by Eric J. Lyman
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334 of 347 people found the following review helpful
3.0 out of 5 stars This 'Silver Spoon' is only half full,
Eric J. Lyman (Roma, Lazio Italy) - See all my reviews
This review is from: The Silver Spoon (Hardcover)
Like almost anyone with a passion for food living in Italy, I've got a copy of Il Cucchino d'Argento on my bookshelf -- it's the Bible of Italian cuisine. Sadly, this first English-language edition of the book won't be achieving the same status among Anglophile lovers of Italian table fare.
It's not the fault of the Italian publishers -- the book is still a one-stop resource for everything from antipasti to ziti, with great illustrations, and all bound very handsomely -- but lazy translators and unambitious editors ruin this English-language edition, which is titled The Silver Spoon.
Just to give a few examples: metric measurements are awkwardly translated (one recipe suggests adding 11.35 ounces of cheese to a dish, another says the cook should add "1 to 4 portions" of salt -- without saying how large the portions should be), vocabulary is inexact (the words "pot," "pan," and "skillet" seem to be used interchangeably, as do "glass" and "cup"), no suggestions are made for meat and vegetable ingredients difficult to find away from Italy's shores, and basic information such as how many people a certain dish will serve and how long it will take to prepare (all of which is in the original) are just left out. There are typographical errors and misspellings galore, several of them comical. But my favorite mistakes include some that just left me scratching my head: one marinade must be "stirred frequently and infrequently for 5 to 12 hours" (the Italian says it must be "stirred regularly but not often for 5 to 6 hours") and there's a cake that upon completion must be "carefully cooled, or not" when in Italian it must be "cooled until warm to the touch."
All this is all a real a shame, because this book really should be a staple of anyone's cookbook library. If you can't figure out Italian well enough to get Il Cucchino d'Argento and you won't be frustrated by the awkward and puzzling texts in this beautiful volume, then go ahead and get it. For anyone else, I'd suggest waiting a year or two until the next edition is released (and is, hopefully, edited more carefully).
438 of 470 people found the following review helpful
5.0 out of 5 stars Beautiful work - a great accomplishment (with a few nitpicks),
KH1 (Middle America) - See all my reviews
This review is from: The Silver Spoon (Hardcover)
_The Silver Spoon_ was originally published in Italy in 1950 by the Italian architectural and design magazine _Domus_. (Italian Title "Il Cucchiaio d'argento." The eighth edition came out in 1997.)The publishers at Phaidon, the British publishing house, have done a remarkable job of translating and designing _The Silver Spoon for American and British cooks. The cookbook combines both traditional Italian recipes, and more contemporary Italian recipes influenced by other cuisines. If I had to make a comparison, I would say that it's much like a Italian version of "The Joy of Cooking," though not nearly as comprehensive.
I have three or four "classical" Italian cookbooks, and many of the recipes in those books are repeated here. I think that I'll hang on to them - but more for the extra information relating to Italian cuisine (which this book lacks) than for the recipes.
The food:
_The Silver Spoon_ is divided into 14 chapters (with a preface):
Eating is a Serious Matter (preface)
Cooking Terms - This chapter is a comprehensive glossary of all of the cooking terms used in the book. It covers terms for ingredients, cookware, and cooking techniques. I especially liked how the authors delineated exactly what they mean for specific terms related to technique; for example, "Brown in a Pan: To cook vegetables over low heat in butter or oil until they go a light golden color. This is particularly common with thinly slice donion or garlic cloves. Meat or vegetables may also be cooked in oil or butter ina skillet over high heat until a rich, even brown in color during the first or final stage of cooking." Equally detailed descriptions are given for everything from "Aceto Balsamico" to "Whisk/Beat". Experienced cooks may find these descriptions unneccesary, but as an amateur, I really appreciated them. The definitions of Italian words "Cacciatore", "Ribollita", etc. are the only indications in the entire book of the origins of any particular dish.
Tools and Equipment - This chapter gives information on the types of cookware necessary for the recipes included, some notes on kitchen organization, and two full-color pages of pictures of the different types of cookware neccessary.
Sauces, Marinades, and Flavored Butters - This chapter includes recipes for nearly every sauce that I've ever heard of - including all of the mother sauces, each with two to ten sauces based on them.
This chapter is divided into the following subchapters:
Hot Sauces
Cold Sauces
Flavored Butters ( five pages of recipes for these)
Antipasti, Appetizers, and Pizzas - Include Crostini, Pates, Quiches, Canapes, and many others.
First Courses - Soups, Pasta (fresh and dried), and Rice Dishes
Eggs and Frittata
Vegetables - How to prepare every vegetable under the sun (including some I have never heard of) and salads. The salads chapter seems a bit short, though meat and seafood salads are including in those sections.
FIsh, Crustaceans, and Shellfish - Includes information on serving sizes, cooking techniques, and how to get rid of ligering fish smells in the kitchen. Has seperate subchapters for 32 types of fish, 12 types of shellfish, snails and frogs (5 recipes for frogs alone!)
Meat and Variety Meats - Gives information on Cuts of meat (Both Italian and American) for Lamb, Pork, Beef, and Veal, along with several hundred recipes. Also includes bits on sausages and "Variety Meats", or Offal.
Poultry - The basics (Chicken, Turkey, Duck) with Squab, Capon, and Guinea Fowl also.
Cheese - a short chapter giving first Courses and appetizers using cheese
Desserts and Baking - Gives recipes for every type of pastry imaginable, frostings and sauces, creams, puddings, you name it. An exhaustive chapter. (But nothing on baking bread.)
Menus by Celebrated Chefs - Includes menus with recipes from 23 Italian, Italian-American, and Anglo-Italian Chefs. Includes Lidia Bastianich and Mario Batali. (No Pictures in this section, but plenty more recipes. )
The book contains both a list of recipes by ingredient and a comprehensive index.
The recipes are not direct translations from the Italian - the translators have converted ingredients into imperial units and have written the instructions so that they are more descriptive.I found the recipes easy to read and to understand. For the most part, the writing is concise, but instructions are given in such a way that a person unfamiliar with a technique used can easily complete the recipe - the Italian version was apparently written for more advanced cooks.
The design is very well executed. This is a cookbook to be used, and used often. Aspects of the design that I really appreciated were the different colored edges on the paper for each chapter, so that you might turn immediately to the section that you wish to, and the lack of a dust jacket, which I find to be a nuisance on cookbooks that are to be used often.
This is not a cookbook for people who like anecdotes or pictures. The recipes have no introduction except for their Italian names. The pictures are well done - the food is simply displayed in the pan it was cooked in, or on a white plate on a plain background with out garnishes. The pictures are not labeled clearly (The labels are there, but they are tiny - you really have to look for them.) with the name of the dish. There are several line drawings, from the original, I believe, but they serve a decorative purpose only.
I have several very small nitpicks with the the book: the lack of certain regional dishes that I took to be well-known; The printing is light - I would have prefered a solid black, which is easier to read, than the charcoal grey that is used for all of the recipes; I really would have enjoyed information for at least some of the dishes on where they came from, and information on the differences in the regional cuisines of Italy would have been helpful. This information may have been superfluous in an Italian edition, but would be appropriate in an American one. There is also no section on baking breads, which is very strange for a book that claims to cover the whole of Italian cuisine. There is also no coverage of the history of Italian cuisine.
However, all of these problems aren't worth docking a whole star when one takes into consideration the wealth of recipes included. I have only made a few simple salads, but they've turned out deliciously. The design of the book makes it very easy to use in the kitchen - the binding lays open flat, and includes two ribbons to mark your page, and the text is plain and easy to read. This is going to be a really fun cookbook to use, and I'm sure that I'm going to use it for decades.
188 of 200 people found the following review helpful
5.0 out of 5 stars Great Survey of What Italians Eat. Buy It.,
B. Marold "Bruce W. Marold" (Bethlehem, PA United States) - See all my reviews
This review is from: The Silver Spoon (Hardcover)
`The Silver Spoon', the very first translation of an Italian cookbook in its eighth edition, published since 1950. This 2005 translation is based on the 1997 Italian edition published by Editoriale Domus. While there are credits for drawings, photography, and provisions of props, there is no credit for either author or editor in clear sight.
The blurbs on the book's cover tout the volume as `the bible of authentic Italian cooking'. I believe this can mislead some buyers in thinking that the book is devoted exclusively to Italian techniques or that the book has the very best and most definitive demonstrations of Italian cooking techniques. It would be much more accurate to compare this to either `The Joy of Cooking' or `James Beard's American Cookery' in that its emphasis is more on completeness rather than depth or excellence in pedagogical presentation. At 2000 recipes, this volume easily trumps some recent big Italian cookbooks, such as Michele Scicolone's `1000 Italian Recipes' or Mario Batali's `Molto Italiano'. If broad range is what you want, this is exactly the book for you.
What it does not have is any but the slimmest anecdotal information on regionality of dishes or exceptionally well explained techniques for such mysteries as fresh pasta making, bread baking, sausage making, or homemade mozzarella. You may also be surprised to find a large selection of terms and recipes from French, Spanish, Middle Eastern, Russian, and Japanese cuisines. This is all in keeping with a book devoted to be a reference for Italian home cooking. Italian bourgeois amateur cooks, it seems, are just as likely to use the French name for many dishes such as souffle or crepe as the Italian name. This belies the statement I read recently that it is only in America where one finds the fascination with world cuisines, as if all Italians spent all their time eating just the foods of their local province.
The introduction to this volume states that in the course of translating the book, care was taken to convert names of ingredients to designate provisions familiar to the American home. Unfortunately, they were not entirely successful in doing this, as I found multiple references to `Caesar mushrooms' with no explanation of what species of mushroom may be similar in the American megamart. What's doubly odd is that according to `Larousse Gastronomique', Caesar's mushroom is rare today and remarkably similar to a poisonous variety of mushroom. I also found the recipe directions still relatively sparse in detail and not entirely up to date to the latest in American culinary technique. One example is that for the recipe for veal saltimbocca, it calls for salting the meat after the saute. Modern practice recommends salting meat before sauteeing. Similarly, the recipes for fresh pasta or pizza dough are just a bit terse, with no good tips on the finer points of various equipment for kneading, rolling out, and cutting fresh pasta.
All this means is that this is not necessarily a good first book on Italian cooking. Marcella Hazan's books, especially `Marcella Cucina', are far better introductions to classic Italian technique, with Carol Field's `The Italian Baker' being a far superior introduction to Italian breads. But that doesn't say there is not a whole lot to like about this book, whose great strength lies in the great number of variations it gives on common dishes and the coverage it gives to dishes which many Italian cookbooks don't even bother to mention.
This book includes several great chapters on subjects that are almost entirely ignored by modern cookbook writers and Food Network faves. Anyone who has dabbled in Italian cuisine knows a little about timbales, mostly as a dish that is very complicated and done only for major celebrations. All treatments of the dish I have seen up to now reinforce this notion. It was featured as a celebratory dish in Stanley Tucci's movie `Big Night' and as a `tour de force' recipe in an episode of `Mario Eats Italy'. The best recipes I have seen for it are in excellent books on regional cooking and are all very long. This book gives us a whole chapter on timbales with twelve (12) recipes, none of which take more than one page. Another `lost' culinary subject is covered in the chapter on eggs. You expect and get lots of frittata recipes, but you also get ten recipes for shirred (baked) eggs plus recipes for eggs en cocotte, medium cooked eggs, and hard cooked eggs. And, while frittatas are a darling of the Food Network set, I have never seen them do a filled frittata or a frittata cake. You get them here!
One of the most useful items in the book may be the comparison of Italian versus American cuts of beef and the appropriate cooking techniques for each cut.
The chapter on baking and desserts is surprising in its size (about 120 pages) and by the heavy presence of both French and Austrian pastry techniques. Like every other chapter, I would not use this book as a primer on baking and pastry. I would first master my Sherry Yard (`The Secrets of Baking') or Nick Malgieri (`Perfect Pastry') or even the new `Martha Stewart Baking Handbook' before tackling these recipes, but if you really want to know what Nonna in Naples is really cooking, this is where you want to go!
The book is exceptionally well laid out, with color-coded pages by chapter and subchapter, a full index, plus a separate list of recipes. The glossary of culinary terms in the beginning is great, even if the translation is a bit quirky. This is not as definitive a coverage of ITALIAN cooking as the older `Science in the Kitchen and the Art of Eating Well' by Pellegrino Artusi, but it is a very, very good source of recipes cooked in Italy today.
Very highly recommended.
55 of 60 people found the following review helpful
4.0 out of 5 stars At least this is truly Italian...,
Giuseppe Durazzano (Milan, Italy) - See all my reviews
This review is from: The Silver Spoon (Hardcover)
I am Italian and I am living in Italy.
As the Publisher said "this is a popular wedding gift" for us. This means that this book is often used as a reference book. The recipes are not new yet are honest. They may help you in many occasions.
Bookshops are full of books that pretend to be Italian but, in most of the cases, the only Italian thing is the last name of the author.
So buy The Silver Spoon if like Italian food and you are looking for a complete overview of the way we cook and eat.
18 of 18 people found the following review helpful
5.0 out of 5 stars The Cookbook of the Decade,
Charlene Vickers (Winnipeg, Manitoba) - See all my reviews
This review is from: The Silver Spoon (Hardcover)
I own over three hundred cookbooks so it's rare for me to get excited over a new one, but The Silver Spoon is different. This is by far the best cookbook released in the English language in the past ten years.
One has to wonder why it took so long for an English-language version to be sold in North America. This cookbook has almost everything a serious home cook could want. Most recipes are simple to prepare and turn out well, and all call for real ingredients, not canned or pre-processed glop. It's surprising how few ingredients go into most recipes and how incredibly flavourful they turn out. I've tried over 30 recipes from the book, and every one turned out perfectly and was delicious.
One unusual feature is the large section on vegetables. Too many cookbooks have huge sections dedicated to meat but a tiny vegetable section containing only a few recipes for carrots, potatoes, and corn. The Silver Spoon contains recipes for dozens of vegetables, including finnochio, mushrooms, artichokes, cabbage (all kinds), parsnips, turnips, chard, and cardoons, in addition to recipes for the more common types. There's also an extensive section on seafood and fish and a large number of "first course" recipes, including appetizers, pizzas, soups, and salads.
Other reviewers have mentioned that many recipes call for unusual amounts of certain ingredients. This is likely because the translators didn't want to test the recipes themselves and were leery of changing the recipes without testing. I personally would have preferred if both metric and imperial measures had been given. In Canada most of our food is sold in metric sizes, so sometimes I feel like I'm translating backwards (11 oz. is 300 grams, 7 oz. is 200 grams, etc.).
There are a few translation clunkers that haven't been recently mentioned: the "Caesar mushrooms" called for in some recipes are likely chanterelles, and the "farro" which makes up some grain dishes is much better known in North America as spelt. I suspect that many of these "errors" in translation are really differences between UK usage and North American usage.
The section on baking is much smaller than in most North American cookbooks. I don't know if Italian families don't eat sweets or if they buy them from a bakery, but the lack of cookie, cake, and tart recipes did seem strange to me. There is also no recipe for Italian bread, quite possibly because most Europeans live near a good bakery and don't have to choose between making bread at home or eating the styrofoamish bread sold at most North American supermarkets.
These are minor quibbles, however. The Silver Spoon contains thousands of uncomplicated recipes for delicious food. It would be a steal at twice the price.
26 of 28 people found the following review helpful
5.0 out of 5 stars Superb,
designed (New York, NY USA) - See all my reviews
This review is from: The Silver Spoon (Hardcover)
First off, this book is huge. This great cookbook from Phaidon Press is filled with great color photos and is smartly organized. They had great source material to work with, but it is well edited. Rather than use step-by-step processes, each recipe is a brief paragraph on how to prepare it. Some of the ingrediants seem as if they might be hard to come by, but the overwhelming majority of the 2,000+ recipes use readily available ingrediants. Definitely worthwhile for both the rising beginner and the experienced cook, foodies will love it, and all of my friends "ooo" and "aah" over it.
The one "downfall" is it's sheer size. Phaidon has solved this by making a spine that stays open to your desired page. Also appreciated are the two ribbon bookmarkers to switch between recipes handily. Overall, a great addition to the kitchen.
16 of 16 people found the following review helpful
5.0 out of 5 stars Authentic "basics" from every region of Italy,
This review is from: The Silver Spoon (Hardcover)
As a professional translator I do agree with the need to edit some of the blatant mistakes in this edition. That being said, I do believe this is one if not "the" best Italian cookbook I have come across...yes Marcella, Mario and others are incredible sources of knowledge and technique, but if you want to taste the "real thing" and not someone else's "spin" on it, this is the book to have and yes, this is indeed the book my sister received as a wedding gift. I grew up in Italy. Mom's family is from Genoa, Dad's from Naples. These "regions" are completely different from each other in terms of food. If we were to think in terms of our own USA BBQ would you like to make the red sauce or vinegar version? This book gives you both. It is not "modern" Italian, it is "ancestral". This is what my great great grandpa ate. Pure, simple, fresh ingredients for extraordinarily brilliant flavor. Although fresh eel and octopus or stracchino cheese may not be readily available at your local market, with this book you will still come as close as you can possibly get to the traditional, unadulterated flavor of Italian regional foods. I am amazed at the recipes it contains. Even my beloved Mesciua makes an appearance on page 269 (although misspelled). This book spans both world renown and obscure regional dishes folks. Gnocchi? How about 18 different versions of them? Why? Because they differ depending on the region. If you want to learn how to cook Italian step by step, this is not the book to do it with as you will need to be at least familiar with the difference between chopping and cubing. And finally, to those who complain there is no bread baking section I say get real:there's 2000 recipes here...enough to keep anyone busy and cooking for quite some time. There is no way anyone could possibly "digest" or lift a book that contains all aspects of Italian cuisine. This book has the true and proper "originals", in plain if not totally "correct" English, and at an affordable price...finally!
19 of 20 people found the following review helpful
3.0 out of 5 stars Marcella is better,
Christine Burmeister "Christine" (Portland, OR) - See all my reviews
This review is from: The Silver Spoon (Hardcover)
I cook for my family everyday and am pretty good in the kitchen. I bought this book because it seemed like such a great idea, the real recipes Italians use, wow. It is super pretty and I love the layout, but none of the recipes I have made so far have been anything special. The apple cake, and many others in that chapter, call to add the softened butter to the eggs once they are already whipped and lemon colored. The butter then deflates everything and turns all grainy. Why? Is it the ingredients? Is there some trick? They don't tell you. Same with the roast meats, the recipes turn out a typical tough potroast. Perhaps the Italian ingredients are so much better naturally that these recipes turn out succulent delights there, but here they are pretty run of the mill. Maybe the fancier, more cocktail-y recipes will work but I haven't gotten to those yet and have started to doubt the book so don't know if I ever will. If you want good Italian food that actually works every time, buy Marcella Hazan's Essentials of Classic Italian Cooking.
26 of 29 people found the following review helpful
5.0 out of 5 stars about the Italian edition & clarifying some points,
plch (europe) - See all my reviews
This review is from: The Silver Spoon (Hardcover)
I own the original 'cucchiaio d'argento' (in Italian, 1997 edition) and I want to correct what was written by a previous reviewer: IT IS NOT TRUE that the this book did not have any re-edition since 1950: the book was regularly revised in the 50s and once about every ten years later on (last two editions are dated 1986 and 1997). It is true that it is present in almost every Italian household: it's a classic wedding present,it's really useful as a 'starter' book since one can find there almost every basic Italian recipe (and a lot of more unusual ones).
About the missing of regional cooking: I think this book is in the tradition of those cooking books that try to represent or create an Italian 'national' way of cooking (like Artusi's book did in the 19th century), taking some from each regional tradition.
About the recipe compact format (and missing notes): I'm afraid it's rather normal in Italian recipe books, especially when so big.
About the presence of not strictly Italian recipes: those included are common in today Italian cooking (for instance, crepes have become quite popular). You have to remember that this is originally not a book about Italian cooking but a cooking book for Italians.
About the pictures: they are willingly un-glamorus as it's explained in the introduction of the Italian edition.
14 of 14 people found the following review helpful
5.0 out of 5 stars Fabulous,
Vincent J. Freaney (Florida) - See all my reviews
This review is from: The Silver Spoon (Hardcover)
This is the best everyday Italian cookbook I have seen. I use it almost every day. The ingredients for most of the recipes are at hand in every kitchen. You don't need to do the planning,read a recipe, shop for all the items and so on. You can impulse buy meat ,fish or vegetables and then look up a recipe that interests you and cook it.
There are some purists in the reviews below that say there are better books, or these recipes are many times French, or too simple ,or don't cover the regions. I went to cooking school in Florence and used several cookbooks including the great regional ones etc.and there are more complicated recipes than these, but this is by far the simplest to use and the end product is always delicious.
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The Silver Spoon by Phaidon Press (Hardcover - October 1, 2005)
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Siena, Italy
Via di Fieravecchia 7, 53100 Siena, Italy – Show map
Excellent location – rated 9.1/10! (score from 121 reviews)
Rated by guests after their stay at Hotel Antica Torre.
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Fitness Center
WiFi is available in all areas and is free of charge.
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Non-smoking Rooms, Heating
Italian, English
Cancellation and prepayment policies vary according to room type. Please enter the dates of your stay and check what conditions apply to your preferred room.
Children and Extra Beds
All children are welcome.
All children under 2 years stay free of charge when using existing beds.
One older child or adult is charged EUR 15 per person per night in an extra bed.
The maximum number of extra beds in a room is 1.
Additional fees are not calculated automatically in the total cost and will have to be paid for separately during your stay.
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This hotel is a family hotel, whose staff always strives to make guests' stay as pleasant as possible by taking care of even the smallest details.
Score from 461 reviews Very good
The 3-star Albergo Chiusarelli is close to Siena Bus Station. Rooms have been completely renovated according to NeoClassical style. A buffet breakfast is served daily.
Score from 754 reviews Very good
A historic hotel in the heart of Siena, Palazzo Ravizza offers elegant rooms with characteristic 1920s furnishings. This family-run property is less than half a mile from Piazza del Campo.
Score from 291 reviews Excellent
Centrally located in historic Siena, Il Senesino is a 500 metres from Piazza del Campo and 10-minute walk from Siena Cathedral.
Score from 254 reviews Wonderful
We liked the location and charming/family-run ambiance of Antica Torre. Siena's main square (Piazza del Campo) is an easy stroll from the hotel. The hotel was clean and comfortable. The two older ladies handling the breakfast were very friendly, helpful, and polite.
The young woman at the front desk was not very friendly or welcoming when we arrived nor when we departed.
The character of the hotel was lovely & location for Sienna good.
- Friendly Staff - Great Location - Cute little room
Our room was really cute and surprisingly comfortable. It's not modern but it makes up for that in cleanliness. And they had cute touches to add to the ambiance. Great location.. Very close to everything but away from the busy tourists. Lots of restaurants, stores, and sites to see. I don't think you can beat this place for the rate.
Our room was on the 2nd floor so the stairs weren't an issue for us but I didn't see an elevator for those staying on a higher floor. The desk closes around 11pm but you can come and go as you please with your own key.
- the lady offered us the choice of different rooms - very quiet back room - clima - wifi - the lady gave us an excellent recommendation where to eat
- the place where breakfast is served has no windows and is at the lower ground floor
We had a room at the top and a view over the rooftops. The decor was lovely. Excellent bed. Very helpful owner.
The breakfast room cramped and dark.
the amazing views over the countryside, beware 54 steps to the top room but worth it! Made the stay. Patrizia on front desk is really nice.
not much except rather pokey breakfast room down in the cellar, staff were excellent though with limited options to make it any better.
Location is perfect for walking to all the important sites. The staff is friendly and went above and beyond when we informed them we would be arriving late at night. The rooms are very clean and comfortable. Breakfast was very good. Would recommend to anyone!
Staff was friendly and courteous, recommending things to do and see. Loved the tower hotel's ambience right down to the nostalgic movie star pictures on some of the walls. Very tastefully decorated. Loved the handtowels in the bathroom. Breakfast served in a tiny quaint room at bottom of stairs. Was good and we stayed and talked for awhile. My friend had accidentally left her diamond stud earrings on a side table. We promptly got an email from the staff at Antica Torre. They kindly mailed thhem to her in the state's!! We felt very safe and happy at this hotel and enjoyed sightseeing in Siena.
You need to park outside midevil city walls. Not bad and added to the curiousness of Siena.
The location was fabulous, very quiet but just a few steps away from all the restaurants and shops. The owners were so helpful. It is small, just eight rooms. The hotel is unique with beautiful old furniture but modern facilities. Air conditioning was very efficient.
Loved Antica Torre. We were able to call ahead and give car drivers plate, allowing us to drive within city walls and deliver our luggage to the door of the hotel. I lived the furnishings and upholstery in the room. The tower stairs curve round and round. Loved the ceilings with the old loggia exposed. Close to the main city square. Close to lots if restaurants and shops. Grocery market right around corner. The staff was very nice. Suggesting things to see and providing a lovely breakfast. My friend had left some diamond stud earrings upon our checking out. I got an email from Patrizia saying she had sent them to us in the mail the very same day.
Although the hotel was very easy to find it was difficult finding our way back out of the walls of the city. Take your map that is provided by front desk.
quaint helpful and courteous
Very friendly personel and excellent view from top apartment. Fine breakfast and comfortable rooms.
Perfect for younger people facilitywise, but more difficult for elderly people if less agile because of stairs
Setting is excellent. Hotel is smaller than photos suggest but it is absolutely charming. Parking is remote city has a charge for entering even for a moment. Tell the hotel and they will contact the police to avoid a fine. Breakfast was great.
Shower was less than satisfactory.
Great yet quiet location within the city walls. Our spotless tower top room had far reaching views and lovely decor with exposed beams. Filling breakfast in the brick vaulted cellar set us up nicely for the 10 minute stroll to the Campo.
The "antica" nature of the property and the attitude of all we met there.
It was better than we had hoped at the price.
Great location, all the main city attractions, restaurants and bars are within easy walking distance. Staff was friendly and provided helpful recommendations.
Wifi was a little intermittent and worked only in certain sections of the hotel.
Gracious and helpful.. Excellent location. Good breakfast. Very comfortable room.
decor and location-lot of atmosophere
very small shower
Staff were very friendly and helpful. The room was like brand new. King size bed and modern bathroom. For breakfast we were given a voucher to get food just outside the hotel. All good.
The hotel provides a airport transfer for the cost of $45. You pay the hotel and they make the arrangement. We were told you only need 10 minutes notice. When we asked for the transfer we told them what airport we were going to and they told us the taxi would arrive in 15 minutes. We went downstairs to wait. After 25 minutes no one showed up. I went up to inquire and was told 5 more minutes. 15 minutes went by and still no taxi. Then a taxi showed up. I asked him if the hotel had called him and he said no. In Rome you don't hail a taxi you call for one or you go to a taxi stand to get one. We were on a small side street and this guy just showed up and stopped in front of us and got out of his taxi. It was a matter of letting him go and probably missing our flight or pay this guy another $45. We took the cab and paid him his money. 15 minutes later (More than an hour from when we first asked for the ride the hotel called me and said the taxi was there. I told her that we had to take another ride so we wouldn't miss our plane. I sent the hotel an email asking for a refund but have not had a response. Interesting when we were half way to the airport I asked the driver if we were going to Fiumicino airport and he said yes. When we first got into the taxi he did not ask us which airport we were going to. So how did he know where to take us if he had not talked to the hotel. Maybe it was all legitimate but I feel we got taken for $45 Euros. If your booking this hotel I would play it safe and not prepay the taxi at the hotel.
Friendly staff and great views over the city; small and personal
Steps to rooms though quaint, a bit steep with no lift available to carry baggage.
Charm, Location, Small Size.
Perfect Location to visit siena. Room was in 3rd floor, many steps, therefore a view above the City.
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From skinny suits to shreaded jeans, here are ten eBay listings that feature products from when Dior Homme was the house that Hedi built. They're... more >
The 14 Most Annoying People in Your Twitter
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August 2012
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Today around the United States as well as in the United Kingdom the GetUpNGoGo 70 Day Challenge begins. journey gym and MBD Marketing and have launched a global campaign to get deserving men and women health and fit through this challenge. Those involved include traveling musicians, busy business professionals, stay at home moms and some who haven't worked out in decades.
This combined campaign will further prove that with the journey gym, and its associated 70 Day Challenge, can help anyone adopt fitness again into their lives. All of the participants will be going through the challenge and gradually ramping up their fitness, improving their nutrition, and making positive lifestyle changes with the goal of adopting fitness permanently in their lives. This is the true game changer for all of us. When you adopt fitness permanently in your life your health will improve and eventually be optimized.
So, GetUpNGoGo and join the health and fitness movement for the rest of us. Get your journey gym System today and join our next international 70 Day Challenge.
The statement posed by Michael Knouse of Startup Sessions was, "what if I told you there was a way for your startup to be 6x more likely to stay in business, 5x more likely to raise funding, and 2.5x more likely to exit positively, than the national startup average?" Recently journey gym's CEO, John Friess, was asked to speak to the answer here, which is Starve Ups.
Starve Ups was Oregon's first startup accelerator that he co-founded and has been the Executive Director of for most of the past 14 years. journey gym is one of 93 startup membership companies within Starve Ups, which specifically accelerates founders of innovative and disruptive startups to initially survive the first 3 years of business, then to strive into profitability, and then eventually to thrive towards a positive exit.
To hear how Starve Ups was started, why it has been argued in international news as the most successful accelerator in the world, and why journey gym is a member company simply watch this interview.
journey gym and MBD Marketing have combined forces to bring an amazing opportunity to 10 lucky people in the United States. Together the two companies have created the GetUpNGoGo Campaign where anyone in the U.S. can send in a simple video application and in turn win both a journey gym System and the famous journey gym 70 Day Challenge.
It is a $499 value for each winner and an opportunity like this has never been done before by journey gym. Simply go to the GetUpNGoGo campaign site, add your application video and in turn add your chance to to win. Final applications will be accepted till 4pm PST on October 1st, 2014.
How amazing is this! Long time journey gym customer and advocate Kelli Bliss is now down 116 lbs. since starting her health and weight loss journey. She made a major commitment to herself and her family and has been working consistently to workout regularly with the journey gym and at Curves.
This combined approach is excellent as the majority of our customers utilizing nearly strictly the journey gym for fitness and weight loss, but some mix the journey gym in with biking, walking, hiking, tennis and even fitness facilities like Curves.
We think the best journey gym customer is one that "permanently adopts fitness into their lives" and that takes on all types of fitness and activity. In turn, they adopt the habit of fitness through journey gym and then make it just a part of who they are. If you can do this your life will improve in every way, like it has for Kelli.
Here is journey gym customer Heather Bodkin on Day 1 of her 70 Day Challenge with Lean Paula Dean (a.k.a. Paula Scott). Every Saturday across the country, actually across the globe, journey gym customers like Heather begin their journey gym 70 Day Challenges. This challenge, created by the company over the course of 2 years, is a truly complete health, nutrition and fitness program that is delivered daily over 70 days.
Why 70 days you may ask, it is because new studies show it takes Americans 35 days now (vs. the previous 21 days) to break or build a habit. In turn, over 70 days we help our customer break the habit of not exercising and build the habits of proper fitness and nutrition and health.
The journey gym 70 Day Challenge includes everything you could need to be successful including daily video fit tips, video workout routines and goal setting guidance all presented online. The program is delivered via a series of email communications delivered daily. With the journey gym 70 Day Challenge, you receive the following:
For most of us vacations mean going to a place separate from our homes, sleeping in, eating out, and generally taking a break from our more structured lives. However, the average 4 days business trip, or vacation leads to up to 5 lbs. of gained weight. This is of course heavily due to how sedentary we tend to be on vacation and because of the increase in calories we take in as well.
If you really want to return from a vacation rested, rejuvenated, and ready to tackle life then the experts suggest you workout while on vacation. The great thing about this is that you have more time on vacation than at any other time. In turn, the #1 reason people don't regularly exercise, which is due to lack of time, is gone. This coupled with the fact the journey gym allows for you to workout literally anywhere, you can truly improve your relaxation levels by exercising while on vacation.
The journey gym was recently asked to join a select group of products all designed, created, or manufactured in the Pacific Northwest to launch a new e-commerce platform called Best From The Cascades. Here is the founder, Seth Miller, sharing some of the great products integrated into the site. Seth and the site have been garnering great coverage since their launch and we are enthused to see their successes along the way.
The premise of Best From The Cascades not only includes representing amazing products from the Pacific Northwest, but to also provide the stories of the founders, makers and creators of the products they represent. Check out the full array of products at www.bestfromthecascades.com and you can see the journey gym Systems at www.bestfromthecascades/exercise-equipment.
This is Kaila Hollander and she is purely inspiring. She has been in a wheelchair for a number of years and has watched our amazing loyal customer, Rabbi Zvi Hollander, and their daughter get in great shape on the journey gym over the past many months. In turn, she wanted to start utilizing it for herself. The Rabbi asked if we had any ideas on how she could use it and in turn they removed the legs and started with upper body exercises.
Now, even with limited mobility, the journey gym is providing strength training to Kaila, right in the comfort of her own home. This is truly amazing and inspiring. We love this. You are awesome Kaila. Thank you for having the strength to share your journey with us.
Since the beginning journey gym has had a focus on supporting the community with the gift of health and fitness for the rest of us. In turn, for nearly 3 years journey gym has donated our journey gym Systems to non-profits, charities and events that help build upon our great city and state.
One of the non-profits that journey gym supports is Starve Ups, which is a founders only startup accelerator that has been accelerating companies for nearly 14 years. Every year Starve Ups educates, inspires, and accelerates the founders of up to 70 startup companies at its annual 3-Day Launch Pad event. It is a game changer for these early stage companies.
journey gym happens to also be a membership company of Starve Ups, which makes this an even more unique donation opportunity. In turn, at the end of the event the participant founders have a chance to win a table full of products from companies within the group who are in market with their solutions. It is pretty sweet.
We recently had a group of families, all of whom live in the same rural neighborhood in Sandpoint, Idaho, all order their journey gyms in an effort to get fit as a community. They had been dealing with a number of health issues amongst a very close group of friends and family, and in turn they reached out to journey gym to help improve their health.
So, more than 10 individuals started in late May on their collective 70 Day Challenge. They are all working out to the daily emails received from journey gym, are keeping eachother motivated, and are ultimately keeping one another accountable. The research is clear, that when there is a group of friends, or peers, aware of your goals, you are more likely to reach those goals as those individuals keep you accountable.


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Rise of the Cylons
Hello Pilots,
We are deploying an update to all live servers on Wednesday, June 5th. This update will contain the faction switch, our new Options UI, new features and bug fixes.
For more information read the official announcement on the forum:
> Official Announcement <
Your Battlestar Galactica Online Team
Read the first dev blog post now !
Today we would like to introduce our Developer's Blog to you! You´ll find updates, pictures, video and other information from and about the developers in this blog.Get a sneak peek behind the scenes of the development of BSGO and read about new and exciting features that the developers are currently working on:
1st & 2nd of June
Another Top Gun Battle
Pilots, We're having a two hour "Top Gun Battle" tournament tomorrow, May 23, starting at 7pm CEST, 7pm EDT and 7pm PDT.
Game Update 08 - Top Gun Battle
Today marks a great day: we are celebrating the 2nd anniversary of Battlestar Galactica Online! CONGRATULATIONS!
With this celebration we would like to thank all of you for keeping it up with this awesome game! We thank you for your patience and trust you put into us, your new development team! So join the celebration, since from today on we're going to enjoy the next days with our brand new "Top Gun Battle" and some valuable sales.
Keep your eyes peeled for daily updated sales in your shop and the first tournament invite SOON. See all the details below if you're interested to know what our new battle is going to be like.


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Even though we are all fun and games at Office Playground there is a reason behind it. Work place depression, engagement, productivity, and well-being are serious issues. Here is our collection of references and research on the subject.
Can fun lead to better skin?
A new American study has revealed that stress maybe linked to inflammatory skin conditions, such as acne, psoriasis and rosacea and that too much stress can make inflammatory skin conditions worse.
Work pressure & its relationship with diabetes
Work pressure & its relationship with diabetes
Those who are under a high level of pressure at work and at the same time perceive little control over the activities they perform face an about 45 percent higher risk of developing type 2 diabetes.
Workload is a large factor in Stress
Ever wonder why you're feeling so stressed? There are several reasons why we may be feeling overwhelmed. The American Institute of Stress suggests that our stress factors are divided up in the following way:
46 percent — Workload
28 percent –
Laughing Away Workplace Stress? What A Joke!
Workplace stress can be alleviated through laughter.
Work, Money Leading Cause Of Stress
Stress is on the rise and laughter might be the best medicine.
Money and work are still the biggest worries keeping us up at night.
A Lifeline poll of more than 1200 respondents reveals that 77 per cent of Australians experience
How To Stress Less And Work Smarter
6 tips on how to stress less
Work-related stress — and this includes the important work performed by stay-at-home mums and dads – can have a significant impact on one's life. It's a common reason for people to seek the
Work Stress And Depression Killing Productivity
Work stress and depression are taking a toll on employees.
In a hypercompetitive global economy, organizations must be "on" 24/7. Yet this scramble for perpetual performance is taking a harsh toll on employees.
Workplace Fun Increases Productivity
Workplace Fun Increases Productivity
There's evidence that people who have fun at work are happier, healthier, motivated, and more productive than their stressed-out counterparts. Who'da thunk it?
The Bradenton Herald uses examples from large companies such as Google, LinkedIn, and Zappos
Sitting All Day Can Negate Workout Benefits
A new study has found that an hour of sitting can make you lose up to 8% of your workout gain.
Phones At Work More Than OK
Smartphone breaks actually make you more efficient, believe it or not.
We've all unlocked our smartphones at work for various reasons – to double tap a photo or two on Instagram, to slingshot a few angry birds, to check out that cat video your grandma sent you.


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All vehicle trades considered, including classics and performance. Here is a great old Mopar. This is a genuine 1969 RM-code Road Runner, complete with its... More
Richard Petty Tribute, stock car looks honoring "The King". Looks like a Richard Petty race car , but with street car manners. This car is... More
1947 Plymouth Northwest Classic Auto Mall advertises this vehicle for the owner. If you are interested in this vehicle or have any questions, please call the owner, Brian... More
1953 Plymouth Coupe 6 Cylinder. 2 door California black plate car. Overhaul in very nice condition, 3 speed transmission 3 on the tree, column... More
1965 Plymouth Barracuda, with 273 Commando engine, all original. Highest output motor for this year, 4 barrel carb. Interior in good condition, minor dings on... More
2000 Plymouth Prowler, in the rare Prowler Black Clearcoat with Agate leather interior, showing around 16,300 miles!! black canvas top, run flat tires, 253HP... More
The Epitome of Mean Looking Muscle. Originally produced on February 17 of 1970, this TX9 'Black Velvet' Cuda is a Full Numbers Matching Example.... More
Professionally Built, 1964 Plymouth Savoy HEMI featuring Mopar Performance/World Products 'Dyno Tuned' 426 Block with 11:1 Compression, producing 668hp (603 lb/ft Torque) on Pump... More
For sale in our Chicago showroom is a rare 1930 Plymouth Sedan. When Plymouth entered the market with a car that can be... More
For sale in our St. Louis showroom is a modern collectible car a 1999 Plymouth Prowler. Now that Plymouth after a long run has... More
For sale in our St. Louis showroom is a original numbers matching actual mile 1968 Plymouth Fury III. The Fury is a rare Canadian... More
For sale in our Detroit showroom is a beautifully-restored 1967 Plymouth Belvedere II. If you want a show-quality race car that is still tame... More
1963 was a crazy year with all its ups and downs. Gas was $0.25 a gallon, FM radio was offered for the first time... More
1964 PLYMOUTH VALIANT SIGNET CONVERTIBLE VIN 1349127376 9645 ORIGINAL MILES WHITE BLUE VINYL BENCH SEAT BLUE CONVERTIBLE TOP 225 CID 1 BBL SLANT 6... More
Brighton Motorsports is pleased to present this Stunning 2001 Plymouth Prowler! Only 13,800 total Prowlers were built. They are destined to be collector items with rising... More


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Photos: Mark Cuban, Bob Arum, George Foreman team up to promote AAC fight
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One-Woman Show Bette Davis Ain't For Sissies Takes On Actress
* Additional fees apply.
The last date listed for Bette Davis Ain't For Sissies was Sunday January 12, 2014 / 5:00pm.
Currently at Stage 72
One-Man Comedy My Son the Waiter: A Jewish Tragedy
- Full Price:
- $45.00 - $99.00
- Our Price:
- $22.50 - $49.50
My Son the Waiter: A Jewish Tragedy tells the humor-filled and heartwarming tale of acto...Learn More
Venue Details
The weather was mid-80s. I wore dressy pants and a sleeveless v-neck top.Burlesque Idol dress • Jun 30 2014 star this tip starred
The place is hard to find--if you follow the directions given, also do a googlemap or mapquest seach for more specific directions.Flanagan's Wake info • Sep 09 2013 star this tip starred
Reviews & Ratings
Featured review from Goldstar Member
view more less of this review
Lovely intimate theater. Great play with spirited and appealing performance. I would love to see this again worked up into a larger show with a more skilled actress, because the material is so intriguing.
star this review starred report as inappropriate
We loved it. She really does a great job. Holds your interest and makes for a very entertaining evening.
star this review starred report as inappropriate
Enjoyed the intimacy the venue provided and thought the show as well as the actress was very good.
star this review starred report as inappropriate
Jessica Sherr gave an excellent performance! She portrayed very well the great actress and the text was ingenuous and witty! My friends and I had a great evening at this venue! The only downside: forcing two drinks on customers is a stretch!
Quotes & Highlights
"This punchy performance paints an honest and insightful picture of the hard work behind the casual glamour of the era's glamorous publicity shots." -The Scotsman
"Sherr is a compelling presence. She gives a heartfelt, committed performance." - NYTheater.com
"All fans of good theatre [should] go see it. Highly recommended." —Times Square Chronicles


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The panda paternity mystery is solved. The father of the National Zoo's newborn giant panda cub is Tian Tian, zoo officials announced Thursday.
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This Thanksgiving, be grateful that Gemma Teller isn't your mother
In its own way, TV demonstrates just how good we have it
(Adrian Sanchez-Gonzalez/Getty Images)
Bette Midler to Ariana Grande: Clean up your act
The veteran entertainer complains in an interview that young singers rely too much on selling sex instead of talent.


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Tecumseh District Library, 215 N. Ottawa St., Tecumseh, will host a special screening of "It's a Wonderful Life" at 1 p.m. Wednesday, Dec. 5.
The holiday classic starring Jimmy Stewart will be shown in Meeting Room A of the library.
For more information call (517) 423-2238or visit tecumsehlibrary.org.
Your privacy is important, read our privacy policy.


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During the development of a complex organism, a fertilized ovum, or zygote, divides in two, then again into twice as many cells and eventually into all the cells that compose the organism's body. As the cells proliferate, they differentiate in form and function into the various cell types of that particular kind of body. This differentiation into skin, stomach, nerve, and other cell types occurs even though the cells of a developing body all share a common genotype, that of the original zygote. The paradox of one genotype yielding many cellular phenotypes has been resolved, in a general sense, through the mechanisms of epigenetics. A relatively new branch of molecular biology, epigenetics addresses issues related to gene regulation and gene regulatory networks. The new discipline aims to explain how, during development, genes get turned on and off and when (as in larval or adult forms of organisms) and where (as in spleen or kidney) they do.
The new discipline is an upstart. Epigenetics would seem to demote DNA from being the cell's chief executive to its merely utilitarian, dumb server. DNA includes an archive of messenger-RNA templates (and the messenger RNA molecules transcribed from the templates still pass through an editing suite before being escorted to the ribosome, where they get translated into proteins). The molecular machinery of epigenetics, through normal chemical bonding, excites or inhibits DNA "expression" or "action." The countless combinations of sections of DNA that can be expressed and repressed here and there in sequence or in tandem produce multiform cellular phenotypes from the highly conserved DNA of the original zygote.
From a complex database a skilled operator can extract many kinds of reports, by slicing the data this way then that. DNA is such a complex database, responding to many and diverse calls for data. The creatures of the Earth are reports summoned from DNA, not expressions of any executive talent that resides in the DNA. This is the new view of things from the world of epigenetics.


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Tag Archives: cold
This week's Win its!
Get excited, mamas! It's your lucky week—we've upped your odds of claiming a fabulous freebie with two Win its, for a total value of nearly $300 in prizes. Click below to toss your name into the hat for a chance to win … … a prize pack … Continue reading
I'm not usually a germaphobe
Sometimes I wonder how people stay alive at all. It seems like every other headline is a report about Ebola or a Pertussis outbreak or the next big antibiotic-resistant superbug or this year's deadly flu strains or the zombie apocalypse—especially … Continue reading
Bea's first sniffles
Runny nose, low-grade fever, icky diapers … it appears Bea has her first cold. Or maybe she's teething because it seems that just about every abnormal behavior or physiological reaction could also be a sign of a sprouting tooth. Either … Continue reading
Cold care for cuties: The next best thing to mommy's kisses
The cold season is in full swing and sometimes it hits the smallest (and cutest) of us the hardest. Babies need a little extra TLC when they're fighting germs. We've rounded up some powerhouse products that will soothe the sniffles … Continue reading
Fighting the cold
Diagnosis The common cold With any luck, your baby won't have to battle more than a little sneezing and coughing, the effects of a common cold. The common cold is essentially a viral respiratory tract infection, characterized by a runny … Continue reading


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Now religious charities can receive donations of QuickBooks financial software (including the nonprofit version). Automate bill paying, compiling expenses, reporting donations, gift tracking, and other financial tasks. The 2015 update has more features to save time and make reports easier.
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A person who I utterly awesome and is amazing at that unnaturally cool arm wave-move thing.
"hey that kid is an amazing dancer!"
"yeah dude he's a medusaopilicean!"
"yeah dude he's a medusaopilicean!"
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Hand Spinning News
The clocks have changed, Halloween and Fireworks Fortnight are behind us and the nights are almost as dark as they're going to get. But still it hasn't felt like spinning and knitting season has really started because the weather has hardly felt autumnal yet. Not that I'm complaining!
Spinzilla helped, some of us binged on spinning for a week and below I've linked to some of the prizewinning photographs.
Read on for the usual round up of spinning news, reviews and fibrey fun and don't miss the easy-to-enter giveaway.
Photo right: earthchicknits wearing a skein of Shetland.
- News and articles from around the web
- From Blogland
- Tips and tutorials
- Reviews
- Gallery
Showing off some of the best images I've found this month
- Free patterns
A selection of free seasonal patterns which will work well with handspun yarn
- Events
Some dates for your diary
News and Blog Posts
Fall shawl style
This is a post I've been waiting a while for.
As part of a project bringing together bloggers on the subject of shawls between now and Christmas, Jennifer Lassonde has compiled six ways to wear your triangle / crescent shawl.
More general sheep strangeness
A month or two ago Woolwinding wrote about our long relationship with the sheep, maybe one of the first domesticated animals.
We have used every part of the sheep in ways ranging from ingenious through unbelievable to disgusting.
Not for the faint-hearted; here is part two of 'sheep strangeness'
A tale of a wheel's transformation
The whorls of Hazel's wheel as well as the drive wheel are made of MDF which was showing wear. Hazel's solution was to seal the material with shellac before painting.
She finished with a silver paint for a metallic finish.
She also made her own flexible drive band from a surprising but effective material.
Playing with colours
Here's a very long post but we get to see this silk/merio's journey from plain white processed fibre through Joanne's dyeing process, spun into yarn and then knitted into an entrelac cowl.
Guest Post: Baa, No Wool?
The surprising thing about this hand-carded, handspun and knitted shawl is that it contains no wool.
Why would you want to work exclusively with man-made fibres? I'm sure we all know someone who is unable or or unwilling to wear wool. Fake fibres are also hard-wearing and machine-washable.
It's more usual to blend the fibres used here with animal fibres to add strength, lustre or sparkle, but it's very interesting to see how they dye, spin and knit by themselves.
There are many synthetic fibres available today and they can be flat and lifeless, but in this guest post on the Louet blog Sayra Adams says that the resulting yarn here was "springy and a joy to knit"
Giveaway at OwlPrintPanda with Sara's Texture Crafts
You may have met Sara at one of the wool shows. Her online shop is the first place I try for unusual fibres and she dyes too.
OwlPrintPanda is giving away a 'dyed to order' skein of Sara's superwash sock yarn.
It's easy to enter - use the link below for more details.
Tips and tutorials
Mayan Spinner
The mayan or paddle spinner is said to be great for beginners because of its park-and-draft action.
It can be fun and I've heard that it's easier to use than a spindle for people with certain problems in the hands or fingers.
This video very clearly shows the 'rattle' action of the spinner, although the yarn isn't being wound in the way that I'm used to (with the yarn coming off the little end, closer to the pivot.)
Where to Buy Raw Fleece for Spinning
Ashley Martineau advocates buying fleece direct from the farm. It's a great way to obtain reasonably-priced raw material and helps the farmer out with their costs.
In this article she gives five sound tips for buying a good fleece.
The Man Behind the Kitchener Stitch
The Kitchener stitch is used in places where two rows of live stitches need to be 'grafted' together. It's used to join the arms of the cardi I'm currently knitting, and it's commonly used to join the toes of top-down socks as well as 'mirror image' situations such as cowls that are knitted in two halves and grafted around the middle.
Thanks to this post by man-who-knits kiwiknitter I now know that it was named after Lord Kitchener, moustachioed WW1 Secretary of State for War.
He may not have invented the stitch, but he did promote the stitch by distributing a pattern which used the method. Previously, a seamed toe-join was popular, but this caused problems for men when marching or in damp conditions.
The link below goes to my favourite tutorial, which I always have to refer to because I can never remember exactly how it goes.
Lying Piece of Swatch
Filed under 'cautionary tales'.
How many times have you read about the importance of swatching? Woolandchocolate conscientiously put a lot of time into her swatch. After she had spent many hours on the jumper, the difference between her swatch and jumper was small, but multiplied over 400 stitches, added several inches.
Kingston cowl
This is Knitspot's Kingston lined cowl which I've just added to my queue.
It will look great in dark and light natural colours. But what if the yarn isn't so suitable for wearing next to the sensitive skin of your neck? No problem.
Along with the pattern, Anne has written this post about adding a luxury lining to any cowl or hat which she says is "fairly easy and straightforward". There are many reasons for doing this, see how the cowl in the picture stands up around the ears by itself and adds a softness against the skin. Click through to read more reasons.
How to spin an ombré yarn
To save you looking it up (which I had to do), ombré means graduation in shade, ie light to dark rather than one colour to another.
Our hombre with the ombré is Benjamin from Schacht. The effect he has achieved by carding three different commercial fibres is very impressive. This picture has all five of his blends wound into one jumbo ball. For more pictures and details of his method, follow the link below.
Cropped Raglan Cardi Tutorial
If you're ready to make your first cardi but unsure about some of the techniques involved, then this tutorial may be for you.
The pattern is Lion Brand's Cropped Raglan Sweater and Staci is knitting the example using a yarn which is woolly and has a homespun look, so you'll get a similar result using handspun,
The pattern itself is here. You'll only need to know knit and purl stitches. Other techniques such as ribbing, raglan increases and picking up are demonstrated and explained in the video.
Free eBook, Guide to Felting
It may be one of the oldest ways to make cloth from fibres. We spinners may see it as a poor cousin but felt is a quick to make, warm, firm fabric.
This free eBook from Spinning Daily discusses the history, fibres and preparation plus a number of projects; a pom-pom toy, felted bowls made from unspun roving, a felted woven scarf and a needle-felted ballerina doll.
Arm knitting with wool tops
Arm knitting is still growing in popularity and that's not surprising. You can make a gorgeous and very cosy cowl or snug scarf in minutes from your art yarn or multi-strands of bulky yarn without needles.
Why not try commercial top or roving for a very bulky and squishy result? It comes in a variety of fibre mixes and dyed colours. This is Kate from Ashford demonstrating the moves which will be familiar if you knit already.
Make sure you won't need to take a break!
Keeping this wheel spinning
Your news here
Are you a teacher, pattern designer, dyer, equipment manufacturer or supplier?
Would you like to reach the growing readership of thousands of hand spinners and at the same time help to support Hand Spinning News ?
New Kiwi Super Flyer
sponsored story
If a jumbo-sized flyer isn't big enough for you or if you'd like to spin art yarn and be able to switch back to your regular or jumbo flyer sometimes then this may be an option for you.
The Ashford Kiwi now has a 'super flyer' with an enormous 27mm orifice (matching the Country Spinner 2)
It has new 'freeflow' yarn guides and you can swop it back and forth with your regular flyer with a single allen-key bolt.
Sometimes just a picture is enough
Spinzilla - a picture is worth a thousand words
Spinzilla is a spin-as-much-as-you-can-in-a-week competition for individuals and teams with money raised for a spinning-related good cause. 2014 was the second year and open to spinners worldwide.
I managed about two and a half miles, which was nowhere near enough to make the prizes. My photos didn't figure in the results either, but the photo results page on the Spinzilla blog is an enjoyable visit.
Achievement unlocked :: spinning mojo
After the Spinzilla photo comp I now have a taste for the creative yarn photo!
This is eathchicknits with just one skein of the three that she features in this post after rediscovering her spinning mojo. This is a bulky woollen yarn spun from Shetland.
Handspun rainbow mini skeins
I love to see the transformation of fibres into singles and then into plied yarn.
In this case the singles were solid, so there wasn't such a magical development when they were plied, but these seven mini skeins look lovely as a set and I hope they'll end up all being used in something which shows off the graduation through the rainbow colours.
Sedimented Pouf
Knitty Professor Jordynn's pouffe is an interesting mixture of two patterns and "various scrap yarns that were DK to Worsted weight ... four held together at a time".
She used the Puff Daddy pattern with the stitch pattern from the Sediment Blanket.
Hinagiku hat in handspun
This could be a finished project for our gallery as well as a great free pattern, proved to look great in handspun yarn by Nadia of abso-knitting-lutely.
The yarn here was spun longdraw and chainplied and Nadia is very happy with the stripes.
The free Hinagiku Hat pattern is here.
Denim gradient shawl
kerryhill is "so pleased" with her first singles shawl.
She's used a denim gradient from PIcperfic's Fluff n Stuff. When I made mine, I added a little white at the lace edge, but Marianne (picperfic) is now fading her dyeing out to an undyed end of the braid, making for a better graduation through to white.
Free patterns
A selection of free seasonal patterns which will work well with handspun yarn.
Snakes and Ladders hat pattern by Fran Rushworth
With thanks to Fran for this fun pattern.
She made hers from North Ronaldsay fleece and it's interesting to read about how she added the colour.
The hat is knit with fewer stitches than you'd expect for a hat. Deliberately dropping stitches is fun and slightly scary.
Noro hat, a free-form recipe
Manuèle calls this "a wordy recipe, full of 'do as you wish'"
If that's your thing, this pattern looks great in shifting colours
Spinster Cowl by Valerie Miller
Valerie likes colour but has chosen a neutral colour for this cowl and a yarn which has a handspun look.
Her appropriately-named Spinster Cowl has a rib and cable pattern which makes it stretchy and easily goes over your head without messing with your hair.
the link below is for the cowl. As a bonus she has designed a slightly slouchy hat using the same cable pattern here.
Spider's Web by DROPS Design
A little late for Halloween (this year) but the yarn used here has colour changes mimicking yarn spun from hand-dyed fibre and the colour changes really bring out that central web.
The unusual construction and bewitching spider-web design will make an interesting knit and eye-catching result.
Magic Loop Teddy by Julie Tarsha
I've not yet seen this bear made using handspun, but the suggested yarn is a kettle-dyed 100% (superwash) merino, and the 'Paddington hard stare' in the eyes of that bear on the left leaves me no choice but to list the pattern here.
Gauge obviously isn't important but suggested yarn is worsted-weight with a needle a little smaller than you'd usually use with the yarn so you don't see the stuffing.
Another plus is that there is no seaming at all (if you don't count the ears) because Julie the designer likes seaming just as much as I do. "Not much?" Not at all.
Happy spinning and don't be a stranger!
Shiela Dixon - Editor / curator
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Flexible Certificate of Deposit
Important Notice – effective November 1, 2013.
If you currently have a Flexible CD, you will continue with the transactional benefits until the CD's maturity date. Upon maturity, all Flexible CDs will renew into a standard 12-month CD and will be subject to penalty on any withdrawal prior to maturity. For more information, please contact your local branch or call 800-322-5222.
Connect With Us
What is the term of the CD?
What is the term of the CD?
It has a term of 12 months.
If I withdraw money early, is there a penalty?
If I withdraw money early, is there a penalty?
Yes, you will have a penalty on the interest earned.
How do I withdraw money?
How do I withdraw money?
Please visit or call your local Merchants Bank branch.
Does the rate change during the year?
Does the rate change during the year?
No, the rate stays fixed for the 12 month term.
Do I need to live or work in Vermont to open an account or loan?
Do I need to live or work in Vermont to open an account or loan?
Merchants Bank opens accounts or loans for people living or working in Vermont or communities adjacent to our offices.
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