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GREE is looking for an experienced Quality Assurance Manager with strong leadership abilities and excellent organizational skills. This person must be able to work in a fast paced environment and have previous experience managing medium to large teams ofSan Francisco, CA Save This Job
Site : Not Specified Location : San Francisco CA US 94102 Education : Associates Category : Radiological Job Description : Need RadCon Supervisor for the San Francisco area Degree required NRRPT required Previous RadCon Supervisory experience required Ex-Navy a plus long10/28/2014 San Francisco, CA Save This Job
Requirements: Oversee and direct the design, development and implementation of a Quality Management System to comply with QSR and ISO regulatory requirements Drive the CLIA business by implementing and maintaining a robust Quality Assurance program for the lab business. Develop10/28/2014 Alameda, CA Save This Job
Qualifications: BS or BA in biological sciences, engineering or related field with at least two years of relevant hands-on laboratory experience. This is an entry level automation and service support position performing duties as part of the internal Systems Integration Group10/28/2014 Alameda, CA Save This Job
Qualifications Quality assurance experience in a biotech regulated industry required. Experience with computer software such as Word, Excel, etc. required. Able to work independently or with minimal supervision. Responsibilities: Provides backup support to the QA department 310/28/2014 Alameda, CA Save This Job
The Compliance Specialist aids in and the oversees the Corporate Compliance Program, functioning as a member of an independent and objective body that reviews and evaluates compliance issues/concerns within the organization. The position assists the Compliance Officer in10/28/2014 Alameda, CA Save This Job
As a Level Designer in the Strategy Studio, you are to level design as Cesar Millan is to dogs. The map editor speaks to you. You have a vision of how to get from a blank canvas to player satisfaction and frustration all in one session. Your daily rSan Francisco, CA Save This Job
Executive Summary: The Director/Sr. Direcor of Clinical Affairs, will be responsible for managing the functional organization and execution of clinical trials (registration, pre-registration, post-registration, and marketing studies) in support of company products either through10/28/2014 Alameda, CA Save This Job
We are looking for a mid-level HR Business Partner to join our growing team. The HR Business Partner will help us support the employees of GREE International while help with the execution of new company policies. The ideal candidate will be able to work iSan Francisco, CA Save This Job
Product | GREE International, Inc.San Francisco, CA We are looking for a Product Manager to join our rapidly growing team and develop next-generation mobile social gaming experience for our users. Responsibilities:Manage the ongoing development and optimization of a mobileSan Francisco, CA Save This Job
We are looking for a Director of Production to join our rapidly growing team and develop next-generation mobile social gaming experiences for our users.San Francisco, CA Save This Job
Do you get excited about building high performance services Do you know what data structures to use, elegant design patterns, clever algorithms, and how to optimize SQL Great, so do we Come join one of the largest mobile social gaming companies in the worSan Francisco, CA Save This Job
Linden Lab is the owner of Second Life the largest and most successful virtual world with a market related exchange in which users transact with Linden?s own virtual currency called the Linden dollar. In addition to continuously investing and improving Second Life the company has10/28/2014 San Francisco, CA Save This Job
GREE, a leading developer of social mobile games, is seeking a technical sourcer to fill critical positions at its San Francisco office.San Francisco, CA Save This Job
As a Game Systems Designer on GREE's Strategy Studio, you will be working with the best and brightest minds in Engineering, Product, Design, Art & UI. You will interact very closely with the Product and Design team in dictating core game mSan Francisco, CA Save This Job
GREE is looking for a sharp, highly quantitative, and results-oriented data analyst to dive deep into our abundant ocean of data, seek out actionable insights, and drive decisions by solving some of the industry's most challenging problems. GREE isSan Francisco, CA Save This Job
We are looking for a dynamic attorney with transactional experience to join our team in the role of Corporate Counsel. You will be responsible for a variety of legal matters and will report to the General Counsel. This is an exciting opportunity for a talSan Francisco, CA Save This Job
The GREE Game Studio develops native iOS and Android AAA games. The Studio's published titles have all been in the App Store's top 10 grossing list. Our game portfolio includes Crime City, Modern War, Kingdom Age, and War of Nations. WeSan Francisco, CA Save This Job
Are you a game aficionado Would you like to build the next generation of leading social games Do you want your games to be played and loved by millions of users worldwide If your answer to these questions is yes, then we have just the position for ySan Francisco, CA Save This Job
DevOps Engineer GREE International, Inc San Francisco, CA  DescriptionDo you crave the adrenaline rush of supporting the production infrastructure that powers some of the worldâs greatest mobile games? Are you a fanatic when it comes to quashing operationalSan Francisco, CA Save This Job


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Nominee to head CFTC promises tough enforcementMarch 6, 2014 @ 12:23 pm (Updated: 12:30 pm - 3/6/14 )
WASHINGTON (AP) — President Barack Obama's choice to head an agency overseeing potentially risky financial market activities is promising to act aggressively against misconduct to ensure investors' confidence.
The nominee as chairman of the Commodity Futures Trading Commission, Timothy Massad, said at his Senate confirmation hearing Thursday that he'll make enforcement a top priority if he is approved for the position.
Massad also said he would pursue final action on a revised rule aimed at clamping down on speculative trades that can drive up food and gas prices. The CFTC's original rule was struck down in 2012 by a federal court.
The CFTC, which regulates futures and options markets as well as derivatives trading, oversees some of the riskiest corners of the financial world. Derivatives were blamed for fueling the financial crisis.
Copyright © The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
Rivalry Resumes
Danny O'Neil says this game could go a long way in determining who makes it to the playoffs
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subset: commoncrawl


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Hi Everyone - this is my first post on this board... hoping to make a fine impression and to run a few of my DIY ideas by the experts
Lately I've been thinking about building a plate chiller that can be easily disassembled, cleaned, and then reassembled in a a matter of minutes. It has taken me a little while to grasp exactly how a plate chiller works, but now that I have done my homework, I believe that a DIY build is not only possible, but would be really cheap too.
I have never held a plate chiller like the shirron in my hands, but I gather that they are a) built from small gauge stainless steel b) brazed together c) and have convoluted plates to help break apart laminar flow.
I propose to build a chiller having a) alternating aluminum plates and b) sandwiched rubber gaskets controlling the fluid path. The plates would all be sandwiched between two large gauge plates (could be steel), which are wider than the chilling plates. Bolts connecting the top and bottom plate would hold the whole thing together. The top plate would need to be a material making it easy to attach fittings to (i.e. inlet and outlet hoses), or would have to be thick enough to accommodate NPT threads tapped into holes drilled through the material.
I was inspired by the larger HVAC plate heat exchangers, which use stainless steel plates and rubber o-ring type gaskets to seal the gaps between plates.
Sheet aluminum is inexpensive and malleable (easily to convolute). Sheets of rubber, cork, and other gasket material is also available for cheap as well.
Have any of you tried to build something similar to what I am suggesting? Can you see any stumbling blocks that I might encounter?
I don't have much in the way of a workshop...a hand drill and bits, a dremel, etc. Is it difficult to drill and cut thin aluminum sheeting?
Thin aluminum is easy to cut (think gutters). What you'll probably run into is that getting a very clean, straight edge is going to be next to impossible with tin snips. This will require a large shear. you will need this smooth edge in order to get an adequate seal.
Another thing, you will want to use teflon gaskets most likely. Rubber at high temps isn't really your friend. Silicone wold work, but in order to get an adequate seal over such a large surface (unless your plates are VERY flat) you will want something that won't squeeze out under compression, and I suspect that silicone would do just that, but I may be wrong.
Also, you will want to use a very heavy gauge metal for the front and back plates I suspect, or else use some angle stock around the edges that is very flat. Even if you put a lot of bolts in it getting even clamping pressure on your gaskets is going to be difficult without eliminating as much flex as possible from these plates.
As far as the fluid connections, I would look into soldering them onto the faces of the plates with silver solder. Look up the keg tool, then use that type of solder joint with a 1/2" coupler and screw the appropriate fitting into it.
Finally, convoluting the plates so they all match and still have nice flat edges will be tricky. If they don't match you run the risk of pinching them, and once again without the flat edges clamping will be tough.
I'm not trying to discourage you, and sorry if I sounded like a negative Nancy. I'm behind you 100% on this, so keep the ideas flowing, and keep me posted on how it proceeds. I think that this is a great idea, as long as you can source the materials cheap enough.
Light gauge aluminum 14 to 16 can easily be cut if you get accesss to a table saw with a sharp fine tooth carbide blade with some wax stick lube.
Your idea sounds good able to take apart and clean but sealing up
and leak proof may be a challenge. I would make it out of copper.


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China has become one of the world's fastest growing car markets. On a macroeconomic scale, this is due largely to demand rising as Chinese consumers enjoy greater prosperity, coupled with more and more automakers putting an effort into building and selling their products in China.
On a microeconomic scale, though, we think at least a few car sales in the city of Foshan are from people who lost their nerve about using public transportation after spending too long waiting at a bus stop that has a demolished building going down around, and even on top of, it.


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Posts Tagged 'caribbean food'
Stay C's: Irie TimeThis newish Arlington eatery serves up a traditional Jamaican experience.
It's a shame Caribbean cuisine is such a rarity here. Jamaican dishes offer an array of flavors as complex as the cultures that have influenced the island nation. Fortunately, the recently opened Stay C's Jamaican Cuisine &...


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If you have never taken a sip of piping hot rock wulong tea and immediately followed it with a square of good chocolate, letting it melt luxuriously on your tongue as it mingles with the rich, complex aftertaste… Well, what on Earth are you waiting for?
Oh, you want both flavors in one convenient recipe? Something easy enough to whip up on a weekday afternoon yet refined enough to impress your dinner guests? A delicate balance of tea and chocolate, bitter and sweet?
Fine. But you're lucky you're so cute.
I chose our Premium Rou Gui for this recipe because it has a strong, distinctive flavor and a slightly sweet taste reminiscent of cinnamon. It is grown in the mineral-rich soil of the central Wu Yi mountain range and has a traditional medium roast, giving it an ever-so-slightly smokey edge.
When I use tea to infuse a recipe, I look for strength of flavor rather than delicate nuance; after all, what's the sense in investing in a high-end tea when the finer characteristics may be lost in the variables of other ingredients? Premium Rou Gui is a good value because it delivers a lot of flavor for a fairly low cost, and you can even use previous years' harvests to benefit from the sales price.
Despite being a rapacious dark chocolate fiend when selecting a chocolate to eat on its own, I used half milk chocolate in this recipe to avoid drowning out the tea flavor. If you prefer to use either one or the other, keep in mind that dark chocolate may mask the flavor of the tea while milk chocolate will make it significantly sweeter. I also make sure to use a good-quality chocolate which lacks the occasionally overbearing qualities of truly high-end chocolate. Valrhona, for instance, is delicious but rather distinctive; Ghirardelli chocolate chips (or Trader Joe's "Pound Plus" Belgian chocolate) are, conversely, obligingly nondescript, and have the added benefit of being very easy to find. Play around and see which chocolate suits you best!
If you don't have a pastry bag for piping the chocolate into serving glasses or tart shells, I often use gallon-sized zip-top freezer bags merely for convenience's sake. Simply fill the bag, snip off one of the bottom corners, and squeeze into your preferred mousse-to-mouth conveyance vessel.
Chocolate Rou Gui Mousse
Chocolate Tart Shells
Happy Baking!
A few weeks back, Austin clunked a pint glass down on my desk. The glass was loaded to its rim with steeping leaves – thick, stemmy, Yunnan tea tree leaves. He told me it was young sheng puer and he demanded I have a sip. I had an empty stomach, but as an employee I was obliged.
Mind you, for a long time I regarded young sheng puer tea to be something like single malt whiskey. It's a harrowing endeavor for a frail stomach, an expensive habit to keep up with, and despite these two facts (or more probably because of them) all the coolest kids on the block are already drinking it with a sense of self-importance and discernment. For a long time I just didn't get it, and I confess, I was rarely bold enough to brew up young puer more than a few times a month for my own enjoyment. Along the way, though, I've had some experiences that have illustrated what is so captivating about this type of tea for so many serious tea drinkers. Tasting the aforementioned pint glass was one such an event.
The tea was strong, to be sure, but tasted impossibly smooth. Austin asked me to guess what it was. I guessed it was some outrageously priced Meng Ku tea he brought out from his own collection. The tea turned out of be from Jing Mai and taken from a cake pressed in 2011. This was actually a tea I had drunk a fair amount of when it first arrived in our warehouse years ago. At that time, I thought it was a chewy, bright, and astringent young tea that I felt I should be drinking to be familiar with, even if my stomach could barely take its strength. Now, there was not even a shadow of the astringency left in its leaves, while it retained the strength and complexity you might find in good wulong. Pretty impressive for a puer tea barely three years deep into some very dry aging. Why the dramatic change? The answer, I've been told, is that this quick reduction of astringency with age is one of the virtues of old tree puer.
If you've ever tried to buy a cake of puer tea, you know that this claim of leaves being from old trees or "gu shu", is one that is frequently tossed around and isn't always true. How do you know you are getting the real stuff? A telling detail, as Austin pointed out to me that day, is to look at the stems when they are dry and after they have gone through brewing. The picture above is a side-by-side snap shot I took of the dry cake with infused leaves. The dry stems are quite skinny, but when infused they swell considerably. This a unique characteristic of old tree puer stems. Interesting tip!
Discussions of puer tea seem to always invite this kind of minutia, but therein lies the appeal — all of the variables that contribute to the final character of a tea: plant age, micro climate differences between village areas, aging time, aging conditions, etc. are never so on display as they are in sheng puer. For what is conceived as a single category of tea, puer tea manages to be diverse — often surprisingly so. I think now I am finally seeing the light.
With summer well underway, it's a good time to break out a zesty and refreshing recipe!
I had never tried hibiscus tea until I began working at the tea house, and my first taste was certainly a shock — I hadn't anticipated such a mouth-puckeringly sour flavor from a flower. My train of thought went as follows:
1) I have been tricked by a prank beverage. This is much too sour.
2) Maybe I shouldn't have steeped it so long. I have only myself to blame.
3) This would be awesome in a lemon curd.
Since then, I've come to really enjoy hibiscus tea both hot and iced (provided I don't oversteep it by a matter of hours). It's a bit like lemonade, and I especially like it with honey over ice and as a way to balance the sweetness of my morning fruit smoothies.
In Chinese medicine, hibiscus flowers are considered cooling, and are a good way to soothe an upset stomach when you don't want the caffeine of puer tea.
For this recipe, I've countered the tartness of the filling by topping it with sweet, fresh raspberries. If raspberries aren't your cup of tea, feel free to use any other fresh fruits. Kiwis, mangoes, strawberries, nectarines, pineapple, and blueberries are especially nice, and look very attractive when arranged into concentric circles.
Raspberry Hibiscus Lemon Tart
Graham Cracker Crust
Hibiscus Lemon Curd
To assemble the tart:
Happy baking!
While some sources allege that Liu An Gua Pian green tea was designed for political elite, and once a favorite of PRC premiere Zhou Enlai, I can't help but feel there is something seriously anti-establishment about this tea – both in terms of its flavor and the processes that make it.
The conventional template for making a fine Chinese green tea is as follows: wait for the young growth of early spring; pluck these sprigs when their buds have opened two leaves, one leaf, or even before they open and then wither, fire, and dry these leaves into a stable product. If one does it right, the result is a smooth and delicate cup of green leaves. If you're to take Liu An Gua Pian's plucking and processing into comparison with this conventional work order for a fine Chinese tea, Gua Pian's approach looks like pure punk rock. Instead of plucking the earliest buds of spring, Gua Pian makers wait until these first buds mature and unfold into thumb sized leaves and only then pick them individually. The source material is pure leaf — no stems, no buds. This singular approach to picking gathers fresh leaf material with two qualities:
1.) As the first growth after Winter, the leaves have the concentrated nutrition the plant has stored up in its dormancy.
2.) As mature leaves, their flavor has strengthened.
Both characteristics compound to make for some seriously complex green tea.
Once these unusual tea leaves are withered a bit to make them pliable, they are then fired in angled woks that are built into the wall of a furnace. An initial firing serves to de-enzyme the leaf, preventing its oxidation, while a secondary trip through the wok is used to shape the leaf. Straw hand-brooms are used to stir the tea through its secondary firing, rolling the leaves in to their distinctive shape. This part of the process is a little unusual for its use of a tool to shape the leaf, as many fine chinese teas are shaped by the maker's bare hands, but the real strangeness of Liu An Gua Pian processing is what comes next.
In the final step, the fire drying, leaves are directly roasted over a wood charcoal fire. The use of an open flame is a uniquely aggressive step, unlike anything else I've heard of in green tea manufacture. It is also physically demanding for the tea makers, who must take utmost care in moving the tea, now piled into a barrel-shaped basket, over a wood fire for only seconds at a time. After the tea roasts for a few seconds, it is lifted off to cool for a moment and before the process is repeated. Altogether, this on-and-off drying requires about sixty repetitions. As the process goes on, the fire is built higher and higher with more wood (peach or plum tree roots are said to be ideal, because they are thought to burn especially clean.)
How this unconventional process came to be is anyone's guess. According to Gua Pian's entry in the encyclopedic reference on famous Chinese tea,《中国名茶志》, there are no contemporary written documents supporting any one origin story. However, local histories do agree that the tea (in its modern form, or something close to it) first emerged in 1905. At this time, in the violent waning years of the Qing Dynasty, revolution was swinging into vogue. I'll confess here that I wish I could make the fantastic connection to say that the radical intellectual spirit of the era somehow made its way into rual Anhui province's tea agriculture and birthed an iconoclastic take on high-end tea that we now know as Liu An Gua Pian. Far more likely though, as the same source goes on to speculate, Gua Pian is born from much older styles of local tea production that had been in development for centuries.
Still, whatever its origins, we are blessed with something that at least tastes like an aggressive outsider among the ever greener, ever sweeter, offerings in high-market green tea. Those sorts of tea are great, yes, but sometimes you want to turn off the Bach and turn up The Clash.
Wuyi Cultivar #105 "Huang Guan Yin"
Cultivar #105, aka "Huang Guan Yin" is a tea bush known for yielding early. It's always one of the first to be picked once the season begins. In this case it is being picked by machine, which actually takes more skill than you might think. If the machine is allowed to cut bushes too low, it will stunt the grown of next year's tea. If the bushes are cut too short then their finished tea's character will be too light.
#105 is used by tea makers for its outstanding floral smell. The tea makers in Tong Mu village even use it for their black tea, in addition to making wulong. If you only pick its buds you can use it to make the most expensive black tea in China, Jin Jun Mei. If you pick just one buds and two small leaves then you can use it to make Lapsang bohea. If you pick all of the opened leaves (as pictured), you make it in to the wulong tea known as Huang Guan Yin (Yellow Guan Yin).
Note: A very small amount of this tea is available for service in our Tucson Tea House. Apologies to those reading from out of town!
Wuyishan Shui Xian
Thanks to government promotion over the last several decades, Shui Xian is one of the most common varieties of bush in Wuyishan's tea fields. There is lots to be said about this cultivar, and its cousin from Chaozhou, but Zhuping's notes focus on one aspect: the changes a tea bush's age brings to its flavor.
Young Shui Xian — Like most tea bushes, Shui Xian usually yields its first useful leaf after about three years. The leaves of young bushes make for a intense and spicy brew.
"Gao Cong" (tall bush) Shui Xian – This is the farmer's name for Shui Xian bushes over ten years old, although its not a term I've ever seen on the market. This is when the tea is at its peak for its yields. Its flavor continues to have the spicy body of younger Shui Xian wulong.
"Lao Cong" (old bush) Shui Xian – Bushes that are over thirty years in age earn this distinction. At this point, the character of their tea is noticeably mellower than younger bushes. If the leaves are well processed, a sweet and enduring aftertaste, the yanyun, is very apparent.
Most of "old" Shui Xian us under 60 years old, but some very old specimens exist in Wuyi Shan, as we see below:
This is one of two Shui Xian bushes are in the back of Rock Wulong master Shi Ying's family farm. They are about 120 years old now, and still healthy enough to pick, if you have a tall enough ladder.]]>
A Major Error In The Reporting of Longjing Prices and What the Real Prices Were in 2014
Every year there is much talk about the price of Longjing, 2014 being no exception. Most of the talk is hype, reporting the extraordinary prices that some Chinese businessman or government official has spent for Longjing. However, these "reports" never have any relationship to the real price of Longjing. This year the Chinese media reported a one-third reduction of price for Longjing, and the American tea media, namely The World Tea News, have repeated this story. But the story is completely false. If you are expecting to see a price reduction in Longjing, Don't hold your breath. It didn't fall this year. It never has happened, nor will it ever. Let me explain why, and why the Chinese media would even manufacture such a story.
Longjing is certainly the most famous tea in China; it was a favorite of Qing Emperor Qian Long (the eighteen tea bushes he owned still exist as a tourist attraction) and Mao Zedong, who served the tea to Nixon during his visit in 1972. Fabled as legendary, Longjing (translated as "Dragon Well") is a green tea. The tea has been known in the West since at least the 18th Century. It comes from the mountains over looking West Lake in Hangzhou. A place so beautiful that the Chinese believe it is proof on earth that Heaven exists.
The details of its making are very defined and illustrate ten distinct hand movements that are executed over the three stages of frying by the tea maker. In order to judge the finished product, tea makers focus on four characteristics: smell, color, appearance of the leaf, and taste. To add to the Longjing's specific characteristics, its production area is also limited and clearly defined. Suffice it to say, the price for this tea has always been high throughout its long history. This would explain why it is probably the most counterfeited tea; even the worst fakes still command high prices in America and Canada by sheer virtue of the name.
It should come as no surprise that the purpose of the Chinese media is largely to serve as an instrument of propaganda for the Chinese government. The purpose of the Chinese press reporting the fall of 30% in the price of Longjing is to show corruption reform measure instituted by Xi Jinping, China's new leader is working. In the past, the officials spent enormous amount of money on extravagant dinners, expensive gifts, expensive cars, and other luxury items that support the appearance of a rich lifestyle, setting them apart from common people. Xi Jinping banned that practice last year. Tea fell into this ban as a luxurious gift. Officials paid high prices for bragging rights to for tea they reportedly paid a lot for. They were buying at inflated retail prices not wholesale, using government expense accounts; prices only people spending other people's money would pay.
The price of Longjing became worthy as an example of the governments austerity measure because of Longjing's fame as a luxury product. To point out a drop in price underscores the success in Xi Jinping's reform. The idea that that Longjing was so sought after by government officials was so vast it would destroy the Longjing market. There was in fact a major drop in price in one market in China. However, the dropping price in question is that of Beijing retail operations, where spending is conspicuous and is so inflated it an anomaly in the national market. In contrast, the price in Hangzhou for Longjing tea has not decreased, never has, and it never will, despite what the media both here and in China have reported. Inflation has been a constant in China as the economy grows, and as the consumer market grows, so does the demand for Longjing tea. Longjing is sought after enough that its price is not dependent on a single buyer, or even a single demographic like the armies of government officials.
It is easy to get confused when you take into account that the reporters did their price research in Beijing and inferred that there had been a price drop in Hangzhou. They did their reseach at Ma Lian Dao, what some people call the Beijing Wholesale Market. This is like calling Costco a wholesale market. While it is true that you can buy some tea a little bit cheaper than the price charged at a Beijing tea shop or tea house, Ma Lian Dao's prices are a poor representation of actual wholesale prices paid to producers. It should be noted that a few years ago a survey taken of the customers that buy tea there suggested that 80% of the customers were being cheated. The reporters inferred that there had been a price drop in Hangzhou.
So let's look at the real wholesale prices for Longjing tea, at least the first tea of the year, which is the most prized. The tea that is harvested before the Qing Ming Festival which usually falls I the first week of April.
As in everything in China, prices being paid are bent, one way or the other, by the closeness of the relationship between buyer and seller. A relationship in China can only be developed by personal interaction, over a long period of time. Confucius established the social complications of the buyer and seller 2500 years ago in China, just as the Greeks for us around the same time established the theories of government and law. So when we start to talk about prices, relationships are important things to keep in mind and the hardest thing for Americans to understand. The foundation of business practices is based on a completely different cultural basis. The prices that I am talking about in this article are the average prices paid by buyers in strong relationships with their sellers; weak relationships will pay more, and very close relationships may pay less. This is true all across China, but for the purposes of this article will just be focusing on Hangzhou, the home of Longjing.
Seven Cups found that wholesale prices had not dropped when we bought tea this year. I was there before the tea harvest had begun and heard rumors that the price might drop, not from tea people but from a government connected banker. When I subsequently asked tea people, they all said the rumors were ill founded. They talked about how costs had risen, especially after the record high temperatures last summer, which required abnormally heavy irrigation to prevent damage to the valuable bushes. Weng Sunqin, the daughter of 85-year-old Weng Shangyi, told me that for twenty days straight they stretched out a hose to their seven mu gardensprayed water from 4pm until 9am the next morning. In addition to the price of water going up, so does everything else, from electricity to labor, every year.
I wanted to get up to date information about prices as I wrote this, so I spoke to Zhang Liying, one of the tea scholars at the Chinese Tea Culture Research institute. She also owns a very small, exclusive tea shop, and teaches tea culture classes. Not only does the institute compile a broad range of data about Chinese tea in general, but because the institute is in Hangzhou, Longjing is a tea all of the scholars are particularly aware of. I also talked to Weng Sunqin, a producer and member of one of the 150 families that provide the best tea from Lion Mountain, which includes Weng Jia Shan (Weng Family Mountain) named after her family.
I also spoke to Mary Lou Heiss, because her company was named in the World Tea News article, and asked her if she had paid a lower price for the Longjing she recently imported. She told me that the price she paid was very similar, maybe a tiny bit higher than last year, and expressed the opinion that Longjing prices have been very stable the last couple of years. She also told me that she had not been contacted or interviewed about the story.
The Longjing growing area in Hangzhou is very small and is divided into three general areas. The highest wholesale price is paid for tea from Weng Jia Shan, named Shifeng Longjing. The average price this year was 3500 RMB per jin for the traditional cultivar that existed before the Mao era. For the Longjing #43 cultivar the price was 2500 RMB per jin (A jin is 500 grams, a little bit more than a pound). For Mei Jia Wu tea, from that area was 2800 RMB per Jin (A dollar is 6.18 RMB so 3500 RMB would be $566.72).
Outside of the tea growing areas listed above,The largest growing area in the general Hangzhou region is located in a place called Funying. The price of the best Funying tea is around 1500 RMB. It is very likely that if you are a tourists, or an unknowing buyer, this is the tea that you will be offered in places like Longjing or Mei Jia Wu villages. The best Fumying Longjing is good enough to be acceptable to most buyers. I have had a lot of very expensive tea around the West Lake area tea houses, that was not as good as the best Funying Longjing. Of course, tea sold as Longjing can come as far away as Sichuan and be sold in Hangzhou.
I want to impress upon people that all of the authentic Longjing tea gets sold every year without fail or exceptions. Producers establish the price the market will bear, with an eye towards keeping customers. This requires them to raise prices when they do based on cost. Longjing should have been more expensive than it was this year, just because of the expensive summer last year, which was exceptional. If it happens again this year, it will go up next year, and it will be reasonably understood in the Chinese market.
With the limited production area and the vast market for Longjing, it is a safe bet that the price will not go down. It is just basic economics. Losing a big customer like government officials buying with government money is not big enough to make a dent in Longjing prices. It also doesn't mean that they will stop buying Longjing as a gift, it only makes Longjing a more meaningful gift when the person receiving it thinks it came from the giver's pocket. I am sure that the restricted officials will find a way to work the system, as evidenced by our own government system, where no matter what the regulation, officials find a way to make things work for their benefit.
For the consumers interested in getting authentic tea, it will continue to be hard. Most people aren't obsessive about getting the real thing. Who can blame them?, Even mediocre Chinese tea is pretty good, and if you like the tea you get, so what. Nobody drinks really good, authentic champagne and eats French Truffles everyday. I drink tea everyday, and could drink the real thing, but I don't. Some things need to remain special.
Neither the Chinese or American press knew the Chinese tea market well enough to realize that this story was blatantly false. The tea community needs good information, especially when it affects an important market negatively. No body wants to be asked by their customers why your price has not fallen by a third, as reported by the World Tea News, because the editorial staff is not knowledgeable enough to spot an article that was so recognizably wrong. This kind of reporting can have a negative effect on the market. Maybe it's meaningless because few people care or are paying attention, which is usually the case.
By Austin Hodge
This is excerpt from a batch of Zhuping's notes sent back from the Wuyi Mountains a few days ago. These notes are part of an effort to pair teas in our catalog with detailed pictures of their bush varieties. I thought they were an excellent explanation of not only a specific picking standard but also of how delicate the timeframe is for picking good rock wulong. The information in these notes about picking standards applies to all rock wulong, although the pictures below are just of the Bai Ji Guan (aka White Rooster Crest) bush-type.
More notes will be added soon. More pictures from this year's tour can be seen on our facebook page.
April 19th – Wuyi Mountain Tea Research Institute
Mr. Liu Guoying just began picking his tea bushes today. Picking will continue until sometime between May 10th and 15th, rotating from one variety to the next. Each variety has a window of just 3-5 days per year in which they yield their best leaves.
During this period of time, young buds will open into stems of 5 to 8 leaves, provided they are receiving sufficient nutrition. At just the right stage of a stem's growth, the tea picker will just pick its 3 or 4 top-most leaves. The leaves on the bottom, although necessary for protecting the bud in the wintertime, are too tough for proper processing.
This picking only happens once all of the buds have opened and the first leaf is about a third of the size of second leaf. Picking can't go on for more than a few days after this point. If the first leaf grows more than two thirds the size of the second leaf, the leaves will be too tough to roll and the entire stem is deemed too old to pick. Again, this is a window of just 3 to 5 days.
Within these time frames, pickers will go out for leaves three times per day (morning, noon, and afternoon) until the bush has matured past its picking window.
Note the stem on the left in the picture above – This is a stem suitable for plucking. It has had a healthy growth of five leaves with a bud remaining on top, so if it were allowed to continue to grow out, it would have at least six leaves. The two leaves on the bottom were curled around the bud during the winter, protecting it. The plucking in the middle and on the right side of the frame are stems that are underdeveloped from a lack of nutrition. Seeing that there are only two or three leaves on their stems, a tea picker won't pick their tough leaves.
Lastly, a detail of leaf size and Bai Ji Guan's unique coloration:
Doughnuts are the type of pastry that seem daunting, but are in fact fairly easy to make. They do take time, however; this is a recipe that is easiest when started the night before, because the separate components need time to rest in the refrigerator.
Brioche is a buttery, slightly sweet yeast dough that yields a delicate crumb — the missing link between bread and cake. Perfect for doughnuts!
Infusing pastry cream with black tea gives it a wonderful contrast to the creamy sweetness, and calls to mind English-style tea. I have used several of Seven Cups' black teas in this recipe, my favorites being Dian Hong Gong Fu and Premium Qimen. The former gives a stronger, somewhat floral taste, while the latter has a faintly smokey flavor that calls to mind Earl Grey tea.
The recipe below uses weight measurements. For anyone who bakes on a regular basis, I highly recommend buying a kitchen scale. They are a more accurate form of measure, as an ingredient's density can affect its volume but not its weight, and they help minimize dishes (I loathe washing a plethora of measuring cups). I invested $30 in my Escali scale; seven years of bumbling accidental abuse later, it's still loyally accurate.
For this recipe, I would also recommend having a reliable candy thermometer (available at most grocery stores), round cookie or biscuit cutters, and a piping bag and piping tip (available at Michael's craft stores or in restaurant supply stores).
The most important thing you can do when making doughnuts (or when trying any new recipe, really) is to set up ahead of time. Make sure that you read through and understand all of the directions before beginning, and it will end up saving you time later. Especially when you are frying the doughnuts, having a streamlined system is crucial. I find it easiest to work from left to right (raw dough to frying oil to drying tray to sugar), as I am right-handed.
Brioche Dough
Black Tea Pastry Cream
Happy Baking!
Tea is the most commonly consumed beverage in the world, and in the western hemisphere, the majority of the tea enjoyed is black. Perhaps the most popular and recognizable variation is Earl Grey tea, a slightly smokey blend infused with the essence of bergamot orange rind, probably in an attempt to imitate the citrus-like notes of high-quality Chinese black teas.
There are an impressive bouquet of rumors surrounding the origins of Earl Grey tea, most of them apocryphal; one of the more dramatic of these claims that a Chinese mandarin blended the tea for the 2nd Earl Grey — adding the bergamot oil to compensate for a high proportion of lime in the local water of Northumberland — as a show of gratitude after the Earl saved the mandarin's son from drowning. An astonishing tale, particularly because Charles Grey never traveled to China himself.
I suspect that the truth is slightly more mundane, yet still historically interesting. The 2nd Earl of Grey, Charles Grey, spent a short though politically important four years as Prime Minister of the United Kingdom, from 1830-1834. His administration is responsible for significant reform, including the abolition of slavery throughout the British Empire in 1833. His link to the world of tea came in 1834, shortly before retiring from public life, when he removed the trade monopoly with China held by the East India Company. The newly opened trade routes allowed tea clippers, a fast-traveling trade ship, to be entirely packed with this single product, drastically reducing the import cost and causing a surge in the popularity and consumption of tea in the United Kingdom. With this in mind, it seems likely that a Chinese ambassador presented Charles Grey with a gift of high-grade Chinese tea out of gratitude for the sudden profitability of the tea business. Using bergamot oil to scent and flavor tea was a technique unknown in China at this time, which reinforces the probability that this came later, when British tea manufacturers were attempting to recreate the taste of Earl Grey's special tea.
I spoke with Zhuping about which variety of tea Charles Grey might have been given, as my sources both online and in textbooks were disparate on this note; popular guesses were Qimen or Lapsang. Zhuping quickly ruled out the former. Production of Qimen tea did not begin until 1875, when Yu Gancheng, founder of Qimen tea and once a Wu Yi Shan officer, brought the technology to produce this variety back to his hometown. Our guess is that Charles Grey was given Lapsang Bohea, a fine black tea scented with pine smoke.
Today, Earl Grey tea has been used to describe any black tea flavored with bergamot, regardless of quality. Variations include Lady Grey (flavored with bergamot and lavender) and Russian Earl Grey (flavored with bergamot and lemongrass).
Its distinctive flavor makes it the most popular tea for culinary uses. Whole leaves or bags of earl grey are used to infuse cakes, creams, sauces, jams, and even chocolates. While the flavors of other teas can be difficult to infuse strongly, the essential oils in earl grey help it to stand out strongly against other ingredients.
At Seven Cups, customers occasionally ask about Earl Grey tea. Because the teas we carry do not have added flavorings — flavor variations and nuance depend entirely on the type of tea bush or tree, the grade of leaves used, and the method by which it is processed — we usually recommend a Qimen (rich and strong with slight citrus notes) or our Tongmu Bohea (clean, sweet, and lightly smokey). Both of these teas are strong enough to stand up to the British tradition of milk and sugar… though you may be surprised by how wonderful they taste without any embellishment.
Next week: An Earl Grey-inspired doughnut recipe, using our own Qimen tea!
Years ago I had the good luck to hear a veteran tea maker give a lecture on processing techniques that bracket one category of tea from another. His talk passed through great detail on the chemical contours a tea leaf and how manipulating them just so will yield a green tea versus a black tea versus a wulong. By the end of the lecture, several of us in the audience asked about the category of yellow tea – just what was it, exactly? He explained that this was probably the result of degradation of chlorophyll in a guided drying process. He excused himself for not being able to speak with more specifics – stating something close to, "I've only made it once, and that was an accident with a batch of green tea."
It seems that by many Chinese tea drinkers, Yellow tea was regarded as exactly this – green tea gone wrong. As result of the processing hinted about above (and more thoroughly explained here), yellow tea's young leaves lacked all the bright and grassy character that seasoned green tea drinkers adore and demand. As result, Yellow tea's unusually low-pitched floral, mineral, and sugarcane flavors have long gone overlooked as vestiges of a dying niche. It's been feared that teas made in this labor intensive style would soon not fetch enough money in the market to warrant their continued existence.
Looking back to six years ago when Zhuping, Austin and myself worked together to write the yellow tea info page on Seven Cups' website, I can see we took a number of asides throughout the text to moan over the uncertain future of this quietly wondrous style. We did, however, conclude with hope that interest would stir up market demand and rekindle its production. Now, to my happiness, it seems these hopes have begun to bear out.
As the commodity tea model loses consumers to more "traditional" teas, and as the interests of new tea drinkers – both in the west and east — grow in sophistication, yellow teas have gained ground, at least as a curiosity.
This isn't to say we're on the cusp of yellow tea being adopted into mainstream American health food marketing, like say white tea and Puer tea have been. However, a fair number of new tea drinkers are coming into our tea house asking for "yellow tea" and I wouldn't be surprised if other vendors reported the same. Even if the United States is not yet importing containers loads of "yellow tea" to fill Snapple bottles, enough interest in the style among consumers has lead to something of a yellow tea renaissance. For evidence of this, I point to the new styles of yellow tea that have emerged from non-traditional producing regions in China and even in India.
The old guard may turn their noses up and question if these new styles can possibly be as well made as those few yellow teas with several hundred years of pedigree. Perhaps, but for my part, I find the efforts of these new producing regions very exciting. Besides, messing up a batch of tea while trying to emulate another style isn't necessarily a bad thing. Tea historians suggest a good number of innovations fruited out of this kind of happy mistake – oolong and black tea, and yes, yellow tea, to name a few.
As for the effect of this popularity on the traditional yellow tea producing regions, I look to our experiences in the last few years sourcing there. For the traditional styles of yellow tea, in particular Jun Shan Yin Zhen, it's been apparent that as demand rises, the yields of their traditional growing regions remain more or less fixed. As result, authentic leaves from the classical styles, are still hard to get and expensive. Jun Shan Yin Zhen now ranks as one of the most expensive teas per gram that we buy for our catalog. On the bright side, as is the case with Tong Mu village and the mania over their black tea, a market that tolerates these higher prices can bring wealth and keep talent at the production bases for these teas. Yes, we're all paying more for the traditional stuff and it is harder to get, but the style survives and maybe be even improves. Fair trade at its finest, some might say.


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Native American This category contains the latest news of particular relevance to the Native American, Aboriginal, and First Nations communities. Find information on education, health and employment issues, along with announcements of awards, scholarships, and business developments. Get results from the latest research and studies regarding discrimination and diversity in the community. Learn about community, historical, cultural, and heritage events.
Nov 01, 2014
- Celebrate Native American Month with Favorite Quotations and Movies
- November is Native American Heritage Month. In recognition, First Nations Development Institute (First Nations) has created a list of favorite...
Oct 30, 2014
- WORLD Channel Programming Celebrates Native American Heritage Month in November
- In honor of Native American Heritage Month this November, WORLD Channel will premiere six new films as it presents a rich collection of...
Oct 29, 2014
- Oglala Sioux President at REEL Recovery Film Festival - Los Angeles
- Industry watchdog Alcohol Justice has organized a post film panel discussion on the impact of the illegal alcohol activity taking place in the town...
Oct 28, 2014
Presidente de los oglala sioux en el REEL Recovery Film Festival - Los Ángeles
- Alcohol Justice, colectivo vigilante de la industria, ha organizado una mesa redonda tras la proyección de la película para abordar el...
Oct 28, 2014
Se anunciaron los ganadores de los premios a los avisos de marketing multicultural de salud
- El mejor marketing multicultural de salud de la industria fue celebrado en la tercera conferencia anual Multicultural Health National (MCH)....
Oct 28, 2014
Oglala Sioux President at REEL Recovery Film Festival - Los Angeles
- Industry watchdog Alcohol Justice has organized a post film panel discussion on the impact of the illegal alcohol activity taking place in the town...
Oct 28, 2014
Multicultural Health Marketing Ad Awards Winners Announced
- The industry's best multicultural health marketing was celebrated at the third annual Multicultural Health National (MCH)...
Oct 27, 2014
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Nov 13, 2014, 08:07 ET Decorated Combat Commander Learns the Hard Way: Military Rules Don't Apply to Lesbian Officers; Thomas More Law Center Files Federal Lawsuit
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Truck Driver Is Really Pushing His Luck And Putting Lives In Danger
WTF is he thinking
By: dirkdiggler | Comments: 28 | Views: 770 | Votes: 2 | Shared: 0
Location: Russia | Leaked: Oct-18-2014 in WTF, Vehicles
Biker Learns The Hard Way
The car always wins
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Location: Russia | Leaked: Oct-12-2014 in WTF, Vehicles
X-47B Drone On USS Theodore Roosevelt And These Aircraft Will Change The Face Of War
Awesome vid of a completely autonomous drone on the USS Theodore Roosevelt flight deck. 8.30 minutes of stunning footage.
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Leaked: Oct-11-2014 in Weapons
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Russians Helping Old Man Cross The Road
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Leaked: Oct-4-2014 in Other Entertainment
Drunk Arsehole Learns A Lesson
Jump on my car I beat your arse
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Leaked: Sep-18-2014 in WTF
This Rope Swing Was Never Going To End Well
Nice attempt
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Leaked: Sep-18-2014 in WTF
Cop Gets Doored
Doored v. to crash into and/or over a driver's side door(of a vehicle) while riding your bike. A painful biking experience Somebody is in trouble
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Leaked: Sep-18-2014 in WTF, Vehicles
Thai Women Has Committed Suicide By Leaping Into A Pond Of Crocodiles
The incident occurred during opening hours at the farm which doubles as a zoo and draws visitors who can feed the deadly reptiles from a walkway.The woman jumped on Friday from a resting point on
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Location: Thailand | Leaked: Sep-16-2014 in WTF
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Just came in to thank you for the ZION NP/Angels Landing upload. Subbed you as well. Great channel in here. Well done and a Tip of the Cap.Happy New Year
Posted Dec-30-2012 By
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I'm slightly embarrassed that you subbed my channel as it really should have been the other way around.
Some on here may think that I'm rude but I really struggle spending time on LL, very time poor.
2013 resolution is converse with a few of the fine people on here.
Happy New Year, thanks for the sub, one back your way in a minute and keep safe.
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Greetings dirkdiggler,what a nice channel with unique vids,just the right collection to come makes a channel to appreciate,so had to sub :O
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You have a great channel here mate, I will sub like a motherfucker!:)
See ya around!
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Thank you Loldongz
Giving one back your way and post away also my friend
Posted Dec-17-2012 By
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@dirkdiggler Ill try to post some, just having a crappy internet-connection so its hard to up/download anything big atm.:/ But you will see some cool shit on my channel soon, I bullshit you not!
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Merry Christmas to you and Happy(future) New Year to all of yours.
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Thx Loldongz for that
Hope you had a great Christmas/New Year and keep posting like you promised.
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@dirkdiggler Im trying to upload shit but everytime I try to rip a video from the sites I usually visit it says my java is inactive, which it isnt.:S Got the newest update, no firewall in the way and so on so I just can figure it out! But I will upload some shit soon, just you wait.;P
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- Comment of user 'piruly' has been deleted by author (after account deletion)!
in the video of "New Turkish $2.34 billion dollar plane", the people speak Kurdish or Iranian. The official language of Turkey is Turkish and every citizen speak this language. so the video has nothing to do with Turkey.
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dirkdiggler, Subbed, Just watched that Insane free climbing crazy, I thought i was brave cleaning my second story windows !
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Wish I had the balls to post a yoursay like you CatEatDog
Love what you post
Thank you so much
I grant permission for you to post on my behalf
Keep safe
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@dirkdiggler lol, post on your behalf? That sounds like power of attorney! :-)
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The diggler dirk? From D2?
Subbed cause of geek cred - assuming I'm right of course.
Posted Apr-4-2013 By
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I recognise lots of good people here!
Looking forward to seeing more of your Vid's, too!
Take care!
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Nice content, you seem as baffled by idiocy as I am. Some folks call it progressiveness, I calls it a kaiser blade.
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Isabel Letham
|Isabel Letham
|Isabel Letham
23 May 1899
Chatswood, New South Wales, Australia
|11 March 1995
(aged 95)
Harbord, New South Wales, Australia
|surfboard rider and swimming instructor
|Known for
|surf riding a board in the Hawaiian tradition with Duke Kahanamoku, 1915, Freshwater Beach, Sydney, Australia
Isabel Letham (23 May 1899 – 11 March 1995) was an Australian pioneer surfboard rider and swimming instructor, renowned as 'the first Australian to ride a surfboard' (although she disputed that claim).[1] In 1915 at Freshwater Beach, Sydney she experimented riding a board in the Hawaiian tradition in tandem with Duke Kahanamoku.[1][2]
Kahanamoku had been invited to Australia by the NSW Swimming Association. He hadn't brought a board so Letham's father William Letham helped him make one from sugar pine. At Freshwater Beach Kahanamoku gave a 3 hour demonstration of "Hawaiian-style surf shooting" to a crowd of several hundred people. Australians had been bodyboarding on wooden boards, and bodysurfing, but not standing up.[citation needed]
At the end of the session Kahanamoku invited Letham from the crowd for a tandem surfing demonstration. Letham was 15 at the time, but an accomplished swimmer and bodysurfer, and known as something of a tomboy. On the first few waves they paddled for she yelled for him to stop because it felt like going off a cliff. Being a gentleman Kahanamoku did stop, but then ignored her cries, went anyway, and hauled her up. They rode four waves that day and Letham was, as she later said "hooked for life".[citation needed]
Letham went on to become an accomplished surfer, and to teach surfing and swimming.[citation needed]
- ^ a b Nikki Henningham, Letham, Isabel (1899 - 1995) in She's Game (exhibition online), in The Australian Women's Register, The National Foundation for Australian Women and The University of Melbourne accessed 18 August 2011
- ^ Isabel Letham (2007) Australian Women's Archives Project accessed 18 August 2011
Further reading[edit]
- Surf's up: The Girl's Guide to Surfing, Louise Southerden, ISBN 1-74114-237-7.
- Making Waves - Isabel Letham 1899-1995, Warringah Council Local Studies [1]
- legendarysurfers.com entry for Letham
|This Australian biographical article relating to sport is a stub. You can help Wikipedia by expanding it.
|This biographical article related to surfing is a stub. You can help Wikipedia by expanding it.


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Jimmy Fallon Opens Up About Infertility
Find a Conversation
|Tue, 08-13-2013 - 12:47pm
Jimmy Fallon was on the Today Show talking about his and his wife's 5 year struggle with infertility. They were finally able to have a daughter through a surrogate. He has some words of encouragement to those are still dealing with it:
"We've tried a bunch of things," he told Savannah Guthrie. "Anyone who's tried will know, it's just awful… I know people have tried much longer (than we have), but if there's anyone out there who is trying and they're just losing hope … just hang in there. Try every avenue; try anything you can do, 'cause you'll get there. You'll end up with a family, and it's so worth it. It is the most 'worth it' thing."
Read more and watch the interview at: http://www.ivillage.com/jimmy-fallon-talks-about-surrogacy-and-new-baby/6-a-544315
What did you think of their story?
|Fri, 10-04-2013 - 10:58pm


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Come to Me, all you that are weary and are carrying heavy burdens, and I will give you rest. Take My yoke upon you, and learn from Me; for I am gentle and humble in heart, and you will find rest for your souls. For My yoke is easy, and My burden is light.From our Latest Sermon
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Lifetree Café is a comfortable place and time to gather weekly to explore life and faith. It looks and feels like the kind of place you'd typically meet a friend for food, drink and fun. Where the atmosphere encourages conversations, questions, and personal stories.
Join us for compelling stories about fascinating people. Stories from the news. Stories from our own lives. The story of what God is doing in the world around us. At Lifetree Café, we explore all those stories – and make sense of our faith and our lives.
Every week, Lifetree Café gathers friendly people to experience the intriguing stories of life around us. Stories about the big-and little stuff that shapes our lives. Family. Friends. Fears. Busyness. Balance. Money. Materialism. Health. Heaven. Peace. Purpose.
The Lifetree motto is…
You're welcome just as you are. Your thoughts are welcome. Your doubts are welcome. We're all in this together. God is here, ready to connect with you in a fresh way.
Lifetree Café is a safe place where great conversation is served up daily.


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Patrice Davidson recalled the scruffy black lab mix that finally found a home.
RIPON - The love of animals is apparent in the "Cagney and Lacey" gals that share the animal control duties for the City of Ripon.
LATHROP – There's something at Pets & Pals in Lathrop that you can't find in any other place like it.
RIPON - One Ripon teacher has become an icon of sorts with his former students for what they learned in his classroom – absorbing "hands on" lessons he made sure they would never forget.
NAME: Les Thomas
STOCKTON – Two-year-old Brandon Lugo was like a child in a fairy tale, playing and enjoying every toy dear to his young heart.
STOCKTON – James Fortune and Deon Kipping, two nationally known gospel music artists, will headline this year's Gospelfest, an annual concert University of the Pacific puts on as part of its Black History Month celebration.
STOCKTON – Toy Story 3, the Academy Award-winning smash hit bursts out of the toy box and onto the ice in Disney On Ice presents Disney's Pixar's Toy Story 3.
MODESTO – The Fresh Beat Band, Nickelodeon's popular preschool music group and stars of the hit TV series of the same name, will hit the road in February for the first time ever on a 15-week nationwide concert tour. They perform at Gallo on Wednesday, Feb. 16, at 6:30 p.m.
SACRAMENTO - Many people associate Roadrunners with the famous tall, blue cartoon character that is always running from a coyote. Now you can see what a real Roadrunner looks like at the Sacramento Zoo.
MODESTO – Lorna Luft, the daughter of legendary entertainer Judy Garland and producer Sid Luft, will perform her multi-media production Songs My Mother Taught Me – A Celebration of the Music of Judy Garland at the Gallo Center for the Arts on Tuesday, Feb. 14, at 7 p.m.
MODESTO – Lorrie Morgan and Pam Tillis, two of country music's most notable female artists, have joined together on the 'Grits and Glamour Tour' that will make a stop in Modesto for a performance at the Gallo Center for the Arts on Thursday, Feb. 9, at 7 p.m.
When Warren White, Tom Osborne and Billy Olsen set out to start what would become the Nuts and Bolts Car Club, they were only looking for like-minded individuals to share their love for restored classic street machines.
Manteca's most unusual park - and most cost effective public-private venture isn't the Big League Dreams sports complex.
The "Wheels of Woodbridge" four-year-old car club has added a unique brilliance to the Del Webb community on North Union Road with some 20 personally owned and restored vehicles.
TURLOCK – For those walking down Main Street after dark, it is hard to ignore the sound of live music coming from downtown's Vintage Lounge and Piano Bar. What's even harder to miss is the long line of people that can be seen on weekend nights, hoping to get in to the popular venue.
MODESTO – The sharp screeches of an old jukebox.The clanking of glasses. The hum of conversation and the occasional outburst of laughter. There's really nothing like a good night out in a bad bar – well, dingy bar actually – where the beer is cheap and the friends are plentiful and the insults and the banter fly around like the smoke-filled air that used to consume the dive bars that dotted the landscape in and around Modesto.


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Punk Rock Green Tea: Liu An Gua Pian
While some sources allege that Liu An Gua Pian green tea was designed for political elite, and once a favorite of PRC premiere Zhou Enlai, I can't help but feel there is something seriously anti-establishment about this tea – both in terms of its flavor and the processes that make it.
The conventional template for making a fine Chinese green tea is as follows: wait for the young growth of early spring; pluck these sprigs when their buds have opened two leaves, one leaf, or even before they open and then wither, fire, and dry these leaves into a stable product. If one does it right, the result is a smooth and delicate cup of green leaves. If you're to take Liu An Gua Pian's plucking and processing into comparison with this conventional work order for a fine Chinese tea, Gua Pian's approach looks like pure punk rock. Instead of plucking the earliest buds of spring, Gua Pian makers wait until these first buds mature and unfold into thumb sized leaves and only then pick them individually. The source material is pure leaf — no stems, no buds. This singular approach to picking gathers fresh leaf material with two qualities:
1.) As the first growth after Winter, the leaves have the concentrated nutrition the plant has stored up in its dormancy.
2.) As mature leaves, their flavor has strengthened.
Both characteristics compound to make for some seriously complex green tea.
Once these unusual tea leaves are withered a bit to make them pliable, they are then fired in angled woks that are built into the wall of a furnace. An initial firing serves to de-enzyme the leaf, preventing its oxidation, while a secondary trip through the wok is used to shape the leaf. Straw hand-brooms are used to stir the tea through its secondary firing, rolling the leaves in to their distinctive shape. This part of the process is a little unusual for its use of a tool to shape the leaf, as many fine chinese teas are shaped by the maker's bare hands, but the real strangeness of Liu An Gua Pian processing is what comes next.
In the final step, the fire drying, leaves are directly roasted over a wood charcoal fire. The use of an open flame is a uniquely aggressive step, unlike anything else I've heard of in green tea manufacture. It is also physically demanding for the tea makers, who must take utmost care in moving the tea, now piled into a barrel-shaped basket, over a wood fire for only seconds at a time. After the tea roasts for a few seconds, it is lifted off to cool for a moment and before the process is repeated. Altogether, this on-and-off drying requires about sixty repetitions. As the process goes on, the fire is built higher and higher with more wood (peach or plum tree roots are said to be ideal, because they are thought to burn especially clean.)
How this unconventional process came to be is anyone's guess. According to Gua Pian's entry in the encyclopedic reference on famous Chinese tea,《中国名茶志》, there are no contemporary written documents supporting any one origin story. However, local histories do agree that the tea (in its modern form, or something close to it) first emerged in 1905. At this time, in the violent waning years of the Qing Dynasty, revolution was swinging into vogue. I'll confess here that I wish I could make the fantastic connection to say that the radical intellectual spirit of the era somehow made its way into rual Anhui province's tea agriculture and birthed an iconoclastic take on high-end tea that we now know as Liu An Gua Pian. Far more likely though, as the same source goes on to speculate, Gua Pian is born from much older styles of local tea production that had been in development for centuries.
Still, whatever its origins, we are blessed with something that at least tastes like an aggressive outsider among the ever greener, ever sweeter, offerings in high-market green tea. Those sorts of tea are great, yes, but sometimes you want to turn off the Bach and turn up The Clash.
6 Responses to "Punk Rock Green Tea: Liu An Gua Pian"
Thanks for that fascinating explanation! I had no idea! I've only tried one Lu An Gua Pian and it was delightful! I thought it smelled and tasted like raspberries. Good to know where it comes from!
Great tasting note! The next cup I brew I'll be smelling for those raspberries.
Guapianista! Many thanks for your inspired words.
Thank you for reading!
I dunno Andrew, Bach is pretty rock n roll when played with soul.
Oi vey! You're absolutely right. My apologies to the original father of harmony.


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NEW YORK Ś The supply is running low and you know there wonĺt be more. ôBreaking Badö stands to leave its fans reeling.
For five seasons of wickedness this AMC drama has set viewers face-to-face with the repellant but irresistible Walter White and the dark world he embraced as he spiraled into evil. With the end imminent (Sunday at 9 p.m. EDT), who can say what fate awaits this teacher-turned-drug-lord for the havoc he has wreaked on everyone around him.
This is more than the end of a TV series. Itĺs a cultural moment, arriving as the show has logged record ratings, bagged a best-drama Emmy and even scored this weekĺs cover of The New Yorker magazine.
Up through the penultimate episode, ôBreaking Badö has been as potent and pure as the ôblue skyö crystal meth Walter cooked with such skill. Judging from that consistency in storytelling and in performances by such stars as Bryan Cranston (Walter White), Aaron Paul (his sidekick Jesse Pinkman), Anna Gunn (who just won an Emmy as Waltĺs wife) and Betsy Brandt, the end will likely pack unforgiving potency.
But one thing is dead sure: It will be beautiful.
ôBreaking Badö has often been described as addictive, and if thatĺs so, the look of the show is its own habit-forming drug. Michael Slovis, the seriesĺ four-times-Emmy-nominated director of photography, has been cooking up that look since the seriesĺ sophomore season.
ôI go for the emotion in the scene, not to overtake it, but to help it along,ö said Slovis over a recent lunch in Manhattan. ôWith ĹBreaking Bad,ĺ I recognized very early that I had a story and performances that could stand up to a bold look.ö
The action is centered in Albuquerque, N.M., which invites sprawling desert shots and tidy manicured neighborhoods; washes of light and jagged sun-drenched expanses.
The look of the show makes the most of its setting, and also the technology by which viewers see it: In an age of digital video, with the smallest detail and the sharpest resolution visible to the audience, Walterĺs battered mobile meth lab could be clearly discerned as a speck against a vista of deserts and mountains. A dollĺs disembodied eyeball bobbing in a swimming pool had chilling vividness.
And donĺt forget the showĺs visual signature: ôBreaking Badö was never afraid of the dark.
Slovis recalls how, his first week as DP, he was shooting in Jesseĺs basement.
ôJesse and Walter are down there cooking meth, and I turn off all the lights and turn the back lights on. Thereĺs smoke and shafts of light coming through the basement door and I go, ĹThis is what I came to do!ĺö
ôWe have some interesting extremes in lighting, thanks to Michael and his fearlessness,ö said ôBreaking Badö creator Vince Gilligan from Los Angeles. He invoked the fancy artistic term for this, ôchiaroscuro,ö which means the use of strong contrasts between light and dark.
ôĹBreaking Badĺ has become known for beautiful bold lighting,ö he said, ôand Michael became an indispensable part of the ĹBreaking Badĺ equation.ö
The imagery of ôBreaking Badö is second-nature to its viewers, whether or not they are conscious of Slovisĺ work. So when they swoon at the beauty of the desert outside Albuquerque, they may not know the complexion of this badlands was created in his camera.
ôThe desert on the show has a tonality that doesnĺt exist in real life,ö he said with a laugh. This color is achieved with a so-called ôtobacco filterö clamped on the lens. ôI donĺt pay much attention to reality when I light or even when I shoot exteriors. But nobody questions the color, because it becomes part of the storytelling.ö
You would have a hard time finding many stylistic links between ôBreaking Badö and some of Slovisĺ other credits, which include ôCSIö (for which he won an Emmy), ôFringe,ö AMCĺs short-lived noir thriller ôRubicon,ö and lighter fare including ôRunning Wildeö and ôRoyal Pains.ö (Nor his additional credits as a director, which range from four episodes of ôBreaking Badö to ôChicago Fireö and ô30 Rock.ö)
Instead, he said he strives to let each project suggest its own look.
Now 58, Slovis is soft-voiced and lanky, with a head whose baldness rivals Walt Whiteĺs in Heisenberg mode.
He got the photography bug while growing up in Plainview, N.J., where he became the school photographer and won a state photography contest. He was invited to study at the Rochester Institute of Technology.
He imagined himself a fine-arts photographer but he loved movies and storytelling, and, after graduate school at New York University, he landed jobs shooting music videos and commercials, then got nibbles from feature films.
But in 2001 he found movie offers drying up, and, though he had never seen TV in his future, he gratefully accepted a call from the NBC series ôEd.ö
The timing was terrific. For decades, TVĺs hasty, assembly-line production schedule proved an obstacle to giving a series its own visual style.
ôFilm had been just a way to record the TV picture,ö Slovis said. A further barrier to getting too creative was the low resolution and squarish shape of the old TV receivers, which conversely had a negative impact on theatrical films, whose wide-screen format was forced to conform (with lots of medium and close-up shots) to moviesĺ eventual small-screen telecast.
Slovis hails pioneering exceptions such as ôTwin Peaks,ö ĹĺLaw & Orderö and ôThe X-Files,ö and credits ôCSIö as ôone of the first times that cinematography became a real character on a show. TV began changing around us.ö
Gilligan agreed that ôthe advent of flat-screen TV really allowed Michaelĺs work to shine in a way it wouldnĺt have, 20 years ago.ö
Now the end of ôBreaking Badö is nigh. But through Sundayĺs final fade-out, Slovisĺ influence will remain, capturing the ôBadö times you canĺt turn your eyes from. Heĺs a series star whoĺs out of sight, yet controlling what you see.
Frazier Moore is a national television columnist for The Associated Press. He can be reached at fmoore//www.twitter.com/tvfrazier.


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Bishop Dag Heward-Mills - Kardia Part 4 - Sermon Videos
Bishop Dag Heward-Mills - 7 Reasons Why You Must Pray The Most Important Prayer Part2 - @chosenh4christ
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00:10:01 696 views
Embed chosenh4christ 202 views 2012-04-18T08:34:06 Kardia is the greek word for heart! In this message Bishop Dag Heward-Mills explains how important the heart of a man is! This message will help you to take care of your heart and you will realise that you have to cherish your heart. For more information or products from Bishop Dag Heward-Mills please visit www.daghewardmills.org
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Glass Beer Mugs
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95 glass beer mugs £2 £50 /l/glass-beer-mugs
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2014-11-29 02:55:47.065354


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Winston & Strawn litigation partner Robb Adkin's recent move to the firm was profiled in various media outlets, including The Recorder, The American Lawyer, Law360 and Legal Times. Prior to joining Winston, Adkins served as a federal prosecutor, Chief of the U.S. Attorney's Office in Orange County, prosecutor with the U.S. attorney's office for the Central District of California and, most recently, he served as the Executive Director of the President's national Financial Fraud Enforcement Task Force. From 2005-2007 Mr. Adkins was a part of the Enron task force, working on the criminal trial against Enron CEO Kenneth Lay and Jeffrey Skilling. On the move to Winston & Strawn, Adkins said "I'm excited to join Winston's pre-eminent global litigation team. Winston is well known for its highly talented trial lawyers, international platform and demonstrated excellence on behalf of clients when the stakes are at their highest." Adkins joins Winston's San Francisco and Los Angeles offices and will focus his practice on enforcement matters, including internal and government investigations, complex litigation, financial regulation and corporate securities fraud.
Former DOJ Attorney Robb Adkins Joins Winston & Strawn as Partner
September 12, 2011
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From The Blog 11/25/14 Supreme Court Grants Certiorari in MATS Case