text:
Korean curious
Beyond a bit of kim chi, some Korean BBQ and a hot pot of some sort, am not super familiar with this food and am anxious to get a more thorough exposure (esp as so many recent postings seem to indicate that Korean food is what LA is all about -- really makes me feel like I've been missing out). Looking for suggestions on best place to go for a full-on Korean dinner experience and some ideas as to what to order. Food-wise would rather err on side of more challenging rather than less. Would be coming from West Hollywood-ish but happy to roam.
Re. what to order, I usually get bulgogi (beef) and japchae (Korean glass noodles). There are usually chicken, rib and pork options on the menus as well, along with a variety of soups. The panchan (side dishes) usually come with the meal.
My fave place is Pine Tree on Reseda Blvd. in Northridge.
Many people on this board recommend a place called Soot Bull Jeep, but I have never been there. There are also other recs in the link below, which deserve to be checked out.
Spicy fish soups, stew-like chigae and stone pot dishes featuring different grades of fermented bean pastes and a wildly ecletic repertoire of ingredients are the next step after BBQ in your Korean journey, bitey. Become familiar with the galaxy of herbs, vegetables, burdock, fruit and seeds used in Korean cuisine. Don't be afraid, if it wasn't healthy or delicious natural selection and culture would've edited out of the kitchen long ago. Have a delectable journey.
re: Gohantabeyoka
Since my first forray out (to Yongsusan) have become a big fan of fermented bean paste. Yum!
Try Ham Ji Park, 6th and Berondo
Pork Neck and Potato Soup and their signature dish, amazing slightly spicy ribs are awesome.
There are so many options to try Korean Food in town. However I would start with the following and then work your way into the more aggressive fare.
Chosun Galbi on Olympic just west of Western:
This is a very large BBQ and tends to get a lot of non-koreans. Very clean, nice decor and good service. You could start by ordering the Chosun Galbi, I would reccomend the kimchee stew (kimchee chigae) which is a hot pot of stewed kimchee with beef or pork, tofu and rice dumplings for garnish. In addition you can order the seafood pancake which is very good and lots of fresh seafood. The nice thing about Chosun is that they give you an really great variety of panchan (side dishes) that you can experiment with and see what you like or don't like. That's a great starting place.
Park's BBQ: (on vermont just noth of olympic)
More or less the same as Chosun, but a little different in style. They are known for their plain BBQ short ribs. It is accompanied by pickled Cabbage Leaves, Peppers and Dried Spicy Radishes. Also they have (2) dipping sauces that they will give you. Most of all, their tokyo pork belly is one of their most popular items which is great when cooked til really crispy. Also comes with the same accompaniments. They also have a seafood pancake, but they put imitation crab and not as great seafood as Chosun's version. But it is still good. Would also reccomend their tofu bean paste stew that ususally has korean squash, meat and tofu. Their Dolsot Bimbimbap is really good. It's a stone pot filled with korean vegetables, lettuce, rice, spicy bean chili sauce, and a fried egg. Get the one with the kimchee. The only drag about Park's is that they hold back on some of the panchan unless you know what you are asking for. If you go with someone korean, then they will typically bring the whole nine yards. But if not, they sometimes get shy and do not give you all the authentic side dishes. I think they think a non-korean would not like it, so they reserve those items for the regulars.
Soot Bul Jeep: on 8th Street near Berendo?
This seems to be a chowhound favorite. Very authentic, where the bbq is over real coals. Their meat is very good. But I am not taken by some of their other side dishes. So I would suggest to go for the meat only.
Nam Kang: (on Olympic, forgot exact cross street)
This was the place where you will find several korean celebrities. It's got very dark wood tables and chairs (old school korean style). They are known for their spicy cod fish stew. Keep in mind that it is the whole fish in the pot with daikon and other vegetables. If you're daring, you have to relish in eating the eyeballs and every bit of meat on the head of the fish. They are also known for their fish egg soup. Very spicy as well. Nice broth. But again, you have to like cooked fish eggs. Don't know if they still have it there, but they used to do a really great bbq eel. Little on the spicy side, but it's really good. Not crazy about their bbq there. They are known for their one pot meals.
Yongsusan on Vermont past Wilshire:
This is emperor style cooking and most people go there for the tasting menu which is about 19 courses. They start you out with a pumpkin or abalone porridge, and continue with things like steak tartare with Asian Pears, Fried Beef Patties with Lotus Root, Seafood Pancake, Pickled Spicy Korean Crab (raw), etc. and finish you off with the traditional rice dumpling soup. Haven't been there in quite some time since they first opened. But it's a favorite of my parents and reminds them of northern emperor fare in Korea.
Other thoughts:
Ham Ki Park is also a great authentic choice, but you need to be daring. I always suggest to my friends to go to the Galleria Market on Olympic and Western and sample the various panchans that they sell at the salad bar. They have everything from the 100 yr eggs to parilla leaves, to pickled spicy fish.
Good Luck!
re: kproq323
This is a really good, helpful list. :)
re: kproq323
kproq323 (or anyone who knows), how much is Yongsusan per person for the 19 course meal?
re: katkoupai
I believe the price per person for the emperor course meal is somewhere around $45.00. Very reasonable for the amount and variety of food. You must order some soju and korean beer to get the whole experience.
re: kproq323
Thank you. :)
re: kproq323
I've taken up Jerome's suggestion in getting the ~$20 course and it's way more than enough food, and quite delicious.
Mr Taster
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re: Mr Taster
The $45 meal is huge. When we got it food fatigue was definitely setting in by the end -- but didn't keep me from enjoying the lovely penultimate spicey tofu/jalapeno stew. Enjoyed the variety of food we got to sample, but next time would go for the smaller menu -- or if with a group of four getting two to order the big menu and two to order the $20 one. (you need a minimum of two people to order any tasting menu)
re: kproq323
Nam Kang used to be my fave Korean place. They used to serve the most banchan, almost 17 dishes, and their soups/stews were the most like my grandma's.
However, it's been years since I've been there. The last time I went, they pared down the banchans a bit, but still more than anywhere else.
If you go, the dwen-jang chigae and meh-oun tang are superb.
You should read the piece by Jonathan Gold in the LA Weekly linked here: http://www.laweekly.com/index.php?opt...
which is all about Korean food and the places to find it here in LA. If you ever get the chance to try one of the Korean sushi/fish places like O-dae-san (see a description of it in this article) and get the al bap that will give you another perspective on the depth and breadth of Korean food in our little town.
re: tony michaels
A non-local discussion of Korean sushi vs. Japanese sushi was split to the General Topics board. That tangent can be found here; http://www.chowhound.com/topics/379384
re: tony michaels
I am Korean and am amazed at how much Jonathan Gold's tastes coincide with mine. Most of the places on the list are excellent but others I still need to try.
It's been said already, but
Sa Rit Gol is awesome for atmosphere (and semi-rude service),
Soot Bull Jeep for smoky authentic BBQ (with attendant semi-rude service),
Kobawoo is interesting for their pork belly (and semi-rude service),
Ma Dong Gooksoo is great for cheap bibimbap and gooksoo which is very good and filling,
and Yongsusan is tremendous for northern Kaesong (is this the correct phrase?) style cooking.
I am just a rookie Korean food enthusiast too, but Los Angeles is a tremendous town to try it.
please do not start your korean experience by going to chosun-galbi or any other place that uses butter/margarine to grease the bbq grill. i know some people love it but that really ruins the authentic taste of galbi. as soon as i go into a korean bbq restaurant and they whip out butter, i get up and leave, or ask them to bring me another grill without the butter base!!
re: koreankorean
Where do they do this? I have never seen it done before? I have only eaten at less than 10 Korean restaurants though.
re: katkoupai
at almost every korean restaurant that's popular with non-koreans, they tend to use butter to grease up the grill.. i find this disgusting.. chosun-galbi did this 3-4 years ago and even when i asked not to, they did this, so i've never been back. other restaurants have been pretty good about not using it when asked.
in LA, i highly recommend "Shigol Ssam-bap" on Western and Oakwood (Ktown). they have the best bbq with the 5-6 different kinds of green leaves (to wrap the meat), and i never saw a non-korean there, which can mean 'authentic' (though not necessarily 'good')
re: koreankorean
I love Si Gol.
Located in the corner of a teeny tiny shopping plaza, Si Gol specializes in "ssam", which basically means "wrap".
Many Korean barbecue places offer a plate of lettuce; at Si Gol, they bring out a humongous plate piled with different kinds of greens: boiled/steamed cabbage, fresh napa, red-leaf lettuce, boiled seaweed, perilla leaves, etc.
Basically you grill your meat of choice (a pretty limited offering here), throw it on a green, add rice (optional), sliced garlic, sliced jalapenos, and a dollop of ssam-jang (fermented bean paste - sounds delish, doesn't it?). Wrap that puppy up and stuff it in your face.
Oh, and I usually don't like ssam-jang but Si Gol's version is milder, and pretty darn good.
re: MeowMixx
The only time I had a variety of greens with Korean bbq (other than the standard lettuce) was when I was invited to Korean bbq, and some friends made sangyeopsal for me. I don't know what the green was called, but it was dark green and shaped like a maple leaf, almost. We used it to wrap the meat. It was soooo good.
Si Gol sounds really good because of the variety MeowMixx listed above. Thanks for the post.
Have to decide now between Yongsusan, Si Gol, Shigol Ssam-bap, and Soot Bull Jeep. :)
re: katkoupai
I think the leaf you are referring to is the perilla leaf.
Oh, and Shigol and Si Gol are the same restaurant - Sorry for the confusion :)
478 N Western Ave
Los Angeles, CA 90004
323) 467-0100
re: MeowMixx
Thanks for the info. That just might be our next stop. :)
re: katkoupai
If you google the word "si gol" (I used 'shigol' because that's what it sounds like in korean), you will find an article on this restaurant. =) i tried to post it here but apparently i can't. =)
re: koreankorean
I'll check it out. Thanks. :)
re: MeowMixx
mmm, I love perilla leaf (kkae nip). It's standard at BBQ restaurants in Korea, but I notice they almost never give it here... perhaps too expensive? It's sold in the Korean supermarkets, though, so sometimes I just bring my own.
re: koreankorean
Koreankorean, this is so interesting to me. I have never seen it before (butter on the grill). My friend and I are going to have Korean next time we meet up for lunch. We usually just go with what we know, or stop wherever that we haven't eaten before in K-town to try something new. The butter on the grill sounds so un-appetizing the way you describe it. I will certainly keep your rec of Shigol Ssam-bap in mind. The last place where we ate in K-town, there was no English menu, so I just rolled the dice and had my friend choose something for me. It was good, but not great, and I wouldn't know the name of the place if someone told me it. Thanks for this info. :)
re: koreankorean
actually a lot of places are using butter to grease the grill and to flavor the bokumbap afterwards. in korea too.
re: choctastic
Really? I will look out for this. I still haven't seen it yet, but I'm sure it's out there, since I keep reading about it here. Butter on the grill. :)
re: koreankorean
I've only seen this at Chosun Galbi -- most places, if they season the grill at all, use a wad of onion.
re: Das Ubergeek
I went to a new place recently, and they also used butter on the grill. I asked them not to and they were very accommodating (and used sesame oil instead)
Wow. What great responses, Thank you so much. Looks like I have my work cut out for me to get a real immersion and am very excited to start the journey. Because I've had Korean BBQ before (although by no means the ultimate) interested in trying something a bit different to kick off the odyssey of Korean/LA exposure. To whit, O-dae-san (as described by Gold in link above ) and Yongsusan (because of all the different courses and the fact they serve jellyfish which scares but also intrigues me) are definitely sparking my curiosity. Curious about Ham Ki Park as well. Mmmm. So many choices.
re: bite bite
Jellyfish (as served in Yongsusan and most Chinese restaurants at which I've eaten it) is not scarily presented. It's generally cut up into innocuous strips. In the cold appetizer platter at my wedding at Mission 261 a week and a half ago, they included jellyfish alongside the roast suckling pig. Most of my (caucasian, middle-America) relatives chowed down on it thinking it was some kind of noodle.
Mr Taster
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re: Mr Taster
It kind of tastes like lightly-pickled daikon radish, though. I love it, though it's 100% pure cholesterol.
You should try soon dubu jjigae, also known as soon tofu. The two doyennes of the genre face each other across Olympic Boulevard at New Hampshire St. (one block west of Vermont) -- Beverly Tofu House and Sokongdong. While I like Beverly just a LITTLE bit more, Sokongdong has a panchan of raw crab which is delicious and unusual.
Soon tofu, by the way, is soft tofu boiled in VERY spicy soup with the meat or seafood of your choice. An egg is usually cracked into it (raw, but it cooks quickly in the boiling soup). You eat it with rice, and at both the above places, you get poricha, which is a soothing iced tea made from roasted barley.
re: Das Ubergeek
Yes, I love that barley drink. :) Never knew the name of it though.
re: katkoupai
Is that a particular brand that I can get a HK Market? I would buy barrels of it.
re: SauceSupreme
I looked "boricha" (barley tea) up online, and it looks like it can be purchased in a tea bag form, probably from a Korean market like Galleria (or others). I assume there are a number of brands.
Seoul House in Hawaiian Gardens has a nice All-you-can-eat BBQ as an option. My favorite is the tongue, yummy! Very inexpensive and the banchan varies from so-so to great. I think it's is only $16 for dinner and even less for lunch.
re: bite bite
Did you have the 19-course meal? Something else?
re: katkoupai
Yup. There were four of us so we had the two biggest menus (have to have two people per menu). Man were we stuffed by the end but it was really delicious -- except for the sashimi which was a little nasty. The black cod was one of my favorites of their little courses. But there was a lot of intersting stuff going on all over.
re: bite bite
Yes! This is awesome. My friend and I are still deciding-- Si Gol or Yongsusan on Sunday. This makes it even more difficult. We were going to do Si Gol, but now.... I can't decide!
re: katkoupai
Would be interested to hear what you think of either one.
re: bite bite
you should go to both! =)
yongsusan and shigol are two very very different places. yongsusan has that really clean, healthy, fresh feel, and shigol is very country-homey (shigol means countryside in korean) like you went to a farm during a harvest season. =)
it really depends on what kind of mood you're in.
if you go to shigol, try the combo set (this has beef and pork, the beef is really good and alot of people love the pork also), i think that's the "shigol ssam bap special combo" or something like that.
re: koreankorean
Thank you. :) I will post on this thread after I go to let everyone know how the meal was. :)
re: katkoupai
Koreankorean and MeowMixx, thank you very much for recommending Si Gol. I went today, and I am reporting back on my experience there, which was very good. :)
I went today with two friends, who are also fans of Korean food. We have all had Korean food at a variety of places in LA, OC, SFV and SGV.
We were all very happy with the food. The restaurant is family style. It is small, and it was busy today, although not so busy that we had to wait for food or service. We were the only non-Korean clientele.
The service was very friendly-- possibly the most friendly service that I've ever had at a Korean bbq restaurant. We ordered the $15 per person unlimited bbq special which came with so much food, inlcuding the following:
for the grill--a huge plate of the following:
pork (variety)
bulgogi and beef (variety)
sides-- we asked for refills on kimchi and daicon
kimchi (2 kinds)
daicon (3 kinds)
marinated peanuts (or soy beans-- not sure)
sauces-- excellent, and my friends loved them!
a clear white sauce for dipping
a brown sauce for dipping
a fermented spicy soy bean paste
wraps-- a *huge* plate of the following, which we refilled once:
napa cabbage
boiled cabbage
baby greens (variety)
Korean mild chiles
small bowls of rice all around with a little bit of barley in it
three small pots of hot vegetable soup with tofu
a large Hite beer and three glasses
ice water all around
I may be missing some items, but it was an amazing amount of down-to-earth, delicious food. We grilled and ate the first round of meat and squid variety, and even though we paid for the unlimited bbq combo (i.e. grill and eat as much as you can), that was it for us. We were all very, very full, and we still had a pot of soup left, rice left, panchan left, and a huge plate of lettuce and greens left.
How much did it cost? $62 total, plus I tipped $13, so about $75 for 3 people (or 25 bucks a person, including tip, tax, drinks and everything). We left very, very happy.
Thank you for recommending this great place. My friends asked me, "How did you find it?" and I told them I found it with the help of posters on Chowhound. Definitely, 3 thumbs up on this place. :)
Also, just as a note, it *is* in a very small parking lot on a very busy part of Western (near Melrose). The exact intersection is Maplewood, a very small side street, and although parking is difficult, they had $1 valet there today, which made it easy for us to get into the restaurant more quickly. The English writing above the Korean writing on the restaurant's sign is very tiny, and difficult to see. It says Si Gol Ssam Bap, just as Koreankorean and MeowMixx mentioned above.
The physical address is 478 and 480 N. Western Ave. in LA (one of the doors has no access). I hope if anyone else goes, that they enjoy it as much as we did. :)
Thanks again for the great suggestion. :)
re: katkoupai
Great!! I'm (and all of us who recommended ShiGol) are so glad you liked it!!
It really makes me happy when non-Koreans can appreciate GOOD korean food (as opposed to mainstream, watered down stuff). Actually I haven't been there in a while so this whole "all you can eat" is news to me! Can't wait to go back!!
re: koreankorean
I haven't been there in a while too and I'm definitely looking forward to the all you can eat :)
re: MeowMixx
It was a great experience. We went to celebrate my friend's bday, and it was a really special day. Also, I *love it* when everyone at the table is satisfied with the food-- and we all really were. So thanks, again! I would definitely go back with anyone who I know that likes Korean bbq. :) :)
I work in Koreatown and I've been very happy with these places:
Shik Do Rak (Vermont at Hoover): We got a very cordial greeting from the host (owner?), the atmosphere is busy but more relaxing than places like Manna, and the food was tasty and plentiful. I'm a sucker for the dduk bo sam style of Korean BBQ (you wrap things in little squares of rice noodle) and I have recurring dreams about various kinds of meat dipped in a little oil, salt and pepper and then a pinch of that peppery black bean condiment.
Myung Dong Kyo Ja, on Wilshire between Western and Normandie, has only five items on the menu, and I've tried three of them. Good cold spicy noodles with slivers of cucumber, decent mandoo (dumplings) and a soup (kal gook soo?) with a grab bag of noodles, dumplings and beef inside. Their kimchee is spicy and definitely fermented compared to some, so be cautious.
Sa Rit Gol on Olympic & Serrano gets referenced a lot here, and I thought their BBQ was just fine. As I remember the menu is a bit mysterious for non-Korean speakers and the servers' English was limited, so it might be worth the effort to explore options like the black cod that Charissa raved about.
Chosun Galbee was fine the one time I was taken there for lunch (sadly, no BBQ except at dinnertime!) but I think there are other more adventurous posts on the board that you should explore.
Let me also just cast my vote for jellyfish salad; if it's available you should give it a try. Kudos for exploring Koreatown cuisine! Your curiosity will be rewarded.
Great second Korean encounter. Lovely dinner at O-dae-san. Went last night. Nice open, clean atmosphere, lovely fish tanks , tastey fresh food, warm service and yummy free appetizers (esp the crab and pumkin soup, pickled radish w. jalapeno and the sliced fish-cakes with what tasted like a sesami sauce). In terms of what we ordered, Al-Bap (the technicolor fish-egg chirashi) the big winner of the night. Grilled fish not exactly a revelation but very very fresh and lovely in its simplicity. Spicy fish stew a bit lacking in complexity but okay. Washed it all down with soju. Will definitely be back.
Took a while to get to my 3rd Korean restaurant under my belt but finally did it. (Sad to report that in the meantime O-Dae-San has closed -- al bap you will be missed). The restaurant of choice -- BEVERLY TOFU HOUSE as recommended by Das Ubergeek. Small, hole-in-the-wall kind of place with cool, swirvy dark wood panelling. Great assortment of flavorful little appetizer plates (kim chi, some great sweet-soury daikonish soup, etc) -- all very tasty and hastily refilled when polished off. As to what to order for the main, there's pretty much only one option -- Soon Tofu -- a piping hot tofu stew but you can choose your protein of choice to go in it. I ordered what was described in English as Soon Tofu with Fish Egg. Fish egg turned out to be fish-belly which I wasn't wild on texture or flavor-wise but the rest of the soup was very good. Had been warned about the spiciness so ordered medium -- but definitely would go for spicy next time as it really wasn't that hot. Temperature-wise a different story. Loved how caldrony and hissing and bubbling hot the soup was when it was brought to our table -- and stayed hot throughout the meal. After bringing the soup to the table, our waitress (with our blessing) cracked raw eggs into our soups which cooked instantly. (Glad I hadn't tried to peel the egg when it was on the table, as I had actually thought it was a boiled egg)
Up until Beverly Tofu House, Mr. BB had been vocally not a fan of Korean food, but this little place turned him around. He ordered the hot level of spice and his soup was excellent. Beef soon tofu I think. The spicy soup also went perfectly with the Korean beer -- about the best beer has ever tasted for me. Thx for the recommendation, Das Ubergeek! Thinking will do BBQ for my next foray.
re: bite bite
Glad you liked it! I like Sokongdong directly across the street, too.
If you'll allow me to recommend a barbecue restaurant -- Park's BBQ (955 S. Vermont) is by far the best quality meat. They have this prime galbi that's the rib PLUS like a foot and a half long roll of prime beef. It is... absolutely, insanely, bonesuckingly good. The panchan are quite good -- not revelatory, though they do have the crab-in-chili-paste dish -- but I swear I still dream of that kalbi. And best of all, you don't smell quite as much like a forest fire when you leave as you would if you went to Soot Bull Jeep.
re: Das Ubergeek
I just went to Park's for the first time last week. We had that prime galbi and it was really, really, really good. No, I mean REALLY good. They didn't serve us the crab though. I thought that they just didn't have it that night. There were a couple of asian girls near us who didn't seem to have it, either, so it probably wasn't us pale girls. I wanted to try that, though. We also had the brisket with the dipping sauce (they only gave us one). It seems that you may have to ask for certain things if you're not Korean.


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Rather than leave a three-year solo gap between releases (two years, if you count Watch The Throne), Kanye West appears to already be putting together a follow-up to last year's successful Yeezus.
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The statement read: "Due to unexpected timing requirements to finish his highly anticipated new studio album, scheduled for a 2014 release, Kanye West regretfully announces the postponement of his upcoming tour dates in Australia."
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subset: commoncrawl


text:
Makes 6 servings
active time
15 min
total time
2 3/4 hr
Ingredientsadd to shopping list
- 1/2 cup finely chopped drained bottled roasted red peppers
- 2 fresh serrano chiles, minced (including seeds)
- 3 scallions, finely chopped
- 1 cup sour cream
- 1/2 cup crumbled cotija cheese or feta (2 1/2 ounces)
- 1 teaspoon cumin seeds, toasted and finely ground in an electric coffee/spice grinder or with a mortar and pestle
- 1/4 teaspoon salt
- 1 large bag tortilla chips
Stir together all ingredients (except chips) and chill, covered, at least 2 hours for flavors to develop. Bring to room temperature before serving.
Preheat oven to 350°F.
Spread tortilla chips in a large shallow baking pan and bake in middle of oven until warm, about 5 minutes.
Serve chips with dip.
Cooks' note: Dip can be chilled up to 1 day.
my notes
recipe at a glance
type: Quick & Easy
main ingredients: Cheese, Feta
dietary considerations: Vegetarian
holiday/celebration: Winter


text:
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bacon infused burgers....help
- s
- sparkareno May 25, 2013 05:22 PM
I want to make ground beef burgers with bacon in the ground meat. I read about some restaurant doing this & it sounded yummy. I do not grind my own meat so will be buying it at the store....what should I get considering there is fat in the bacon? I usually get 75/25 but wonder if I should get sirloin or 85/15. And since we like our burgers rare...should I precook the bacon? And lastly...how do I do the bacon? Just try to chop it really, really fine & mix it with the meat or should I try to put it in the food processor?
Any ideas? Thanks!
I would do the food processor to "grind" the bacon, then mix it in with the ground beef by hand. I grind my own bacon burgers and do 3lbs chuck to 1lb bacon to give an idea of a ratio. I do not precook the bacon, but I do cook to medium when I do these, versus my usual med rare when I'm not doing the bacon. I think doing it with an 85/15 or even 90/10 would be best.
re: juliejulez
I agree. If you can't grind together, as I do, chop as finely as possible and mix into the beef until consistent. I, too, eat my burger on the rare side, and never worry about heating the bacon to 160 degrees. In fact, I like to eat bacon raw on occasion. As far as the beef grind, the bacon should offer as much fat as needed. I would choose the cut by the taste desired..For me a well-trimmed chuck would be great. Otherwise, sirloin, I suppose.
re: primebeefisgood
re: rjbh20
Agreed. And make sure the bacon is crispy and not chewy so you don't risk pulling the whole slice out and having it slap you on the chin. I just prefer the two seperate and distinct flavors.
I just wonder if it wouldn't hurt to gently simmer in water or broth to make the bacon more safe if you are set on adding it into the beef uncooked. This would also help in rendering fat and remove some of the calories. Add a smidge of liquid smoke if you are worried about losing the flavor. Although I don't think you will.
re: suzigirl
i don't like cooking my scrambled eggs in bacon drippings because i enjoy the two separate flavors, but that's not what the op is asking.
as to simmering bacon to remove the fat? that's also kinda missing the point. not everybody is fat-phobic.
re: hotoynoodle
I wasn't suggesting the poster simmer the bacon because of a fat phobia. It was to make it safe to grind into the beef to serve more rare. I think i was doing exactly what I stated. Posting to Rbjh20 and the original poster with my opinion.
re: suzigirl
Bacon is safe. Well, it's as safe or safer (due to curing?) than other meats. Mishandling can allow bacteria on the surface as it can with the beef it's being mixed with.
re: suzigirl
"This would also help in rendering fat and remove some of the calories."
lol. ok. i guess i misunderstood that bit. :)
bacon is cured. it's safe to eat as is. most just prefer it cooked and crispy.
re: primebeefisgood
I grind my own my own meat and have thought about bacon in the beef. Doing it by hand, how do you mix it in without "overhandling" the meat?
Just thinking out loud. When cooked by its self in a skillet, bacon probably reaches 300-F to 400-F resulting in browning and rendering the fat and creating the wonderful flavor.
Bits of bacon in the center of a burger would probably be lucky to reach 200-F (more likely 165-F), so the taste may not be the same.
Adding crumbled, cooked bacon and some rendered bacon grease to the ground beef may result in more flavor when it is cooked.
re: Antilope
If bacon got to 400 F it would be carbon, I believe.
re: primebeefisgood
When you fry bacon in the oven, the recommended oven temperature is usually 375-F to 400-F.
re: Antilope
Yes, but it' unlikely that the bacon itself reaches 400F. I cook a whole chicken in an oven set to 400, but if the chicken hot 400, it would be history.
I agree, though, that part of the flavor of bacon as we know it is when it's cooked.
The OP should definitely try it. There's really little that can go wrong. I tried it, and found that given an equal amount of bacon, I found much more flavor when I cook a few slices and top the burger, rather than add the same amount chopped into the ground beef. Ditto when I've had bacon burgers when out, the taste of bacon is faint. But hey, lots of folks like bacon in their burger.
re: Antilope
My/Batali's Italian sausage recipe has pork and bacon(me)/pancetta (Batali) and it's wonderful. No problem with taste or texture.
re: sparkareno
Running it through a food processor, or crumbling it really small would probably be the thing to do.
I'm thinking about burgers I've been served with strips of cooked bacon on top. It usually results in a piece of rubbery, chewy bacon, it doesn't stay crisp.
We've added partially rendered bacon into a home ground mix of sirloin and short ribs by baking the bacon slices at 350 for about 10 minutes. Bacon is partially rendered but still pretty soft, easily ground in food processor and then run through the meat grinder with the other beef ingredients. We use a good smokey bacon like Usingers to add the smoked flavor through the burgers and the grilled result is fabulously moist and flavorful.
re: ThanksVille
I think that would work even though OP isn't grinding the meat. Good idea.
I don't think the fat proportions are particularly important. When I make sausage I use pork shoulder and bacon and it's great.
re: ThanksVille
i worked at a restaurant that had bacon burgers on the menu for awhile and this is how they did them.
they were insanely good.
Well, having tried a few different approaches, my favorite is to get thick slices of twice smoked bacon. By thick, I mean, close to a quarter inch. I julienne the slices and add 'em into my meat. I like the texture that way and double smoked bacon does not require any cooking at all, so it's great for rare burgers.
Second favorite was to actually cook off regular bacon until it was just shy of crisp. Then, make a sorta lattice out of a coupla slices and place 'em in the center of the patties. You can even put cheese inside the bacon lattice. If you're really lookin' for something totally over the top (or just pretty stoned) fill with the bacon/cheese bundles as described and top with more bacon and cheese.*
Most importantly, don't forget to dimple each burger.
*I've never tried to combine the first burger and the second one, but, come on, you know that's gotta be ungodly good . . . .
I buy the 90% (or sometimes Stew Beef) and re-grind it with about 8 slices of thick bacon per pound..all together, no pre-baking...but we cook to medium. You might wanna sautee first, but it's the release of the bacon fat into the meat that is gonna give you the flavor. Mushrooms, onion, spices all go into our meat mix as well
the only time I did this I took the leftover chain from triming out a tenderloin...and took some applewood lardons and parcooked them a bit in a skillet... then i ran it all through my meat grinder,,,,, the most amazing burgers ever


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10 ways to use the Table during Christmas Season
Here is a list of 10 unique ways to use the Table during the Holiday season.
Share traditions
What does your family do special for Christmas or Advent?
1) Create a discussion category or photo album titled: Christmas Traditions.
2) Promote the conversation on Sunday and via the Broadcast message announcement bar.
Share Christmas card pics
You send them out to family and friends, why not let the church in on the goodness?
1) Create a Christmas Cards album on the Photo app.
2) Encourage your community to upload their images.
3) Highlight a few before sermon on Sunday.
3. Christmas Lights contest
Whether it's bright lights or great manger scenes, it is fun to see how everyone gets into the spirit.
1) Choose a prize: Maybe front row seats at your Christmas play or pastoral staff singing you carols.
2) Add a category on the photo app entitled Christmas Lights Contest.
3) Promote via Sunday service, announcement bar on the Table or via quicknote.
4) Tell people to vote by Commenting "My vote" in the comments of the picture.
4. Serving challenge
Many people are in need of help duing the holiday season, urge your community to be a light in the darkness.
1) Publically challenge the congregation to serve 1 person of the community during Christmas.
2) Encourage people to find a need in their neighborhood, community or region. Give some simple examples.
3) Take 3 minutes during a Sunday service to show people how to post a service opportunity. And fufull the ones listed.
5. Organize a community potluck
Breaking bread is a big part of the holidays. Do it as a church! There are many people that can't make it home and would love to enjoy a feast together.
1) Add the event to the Table calendar.
2) Post a serve opportunity with the things needed to pull it off - food, drinks, utencils, childcare etc.
3) Promote it through the announcement bar and on Sunday.
6. Organize a Giving tree
With 8 days left to complete your giving tree, use the Table to make sure all the items get assigned.
1) Collect specific gift needs from the families you are serving.
2) Create a Giving Tree account to facilitate the needs.
3) Post the specific needs on the Serve App.
4) Promote the giving tree via quicknote, announcement bar and on Sunday.
7. Suprise the Kids
Yes, it's a bummer that our wee ones can't join the Table. But this gives us the perfect opportunity to spring an awesome holiday suprise on them. Perhaps santa shows up during sunday school with all his reindeer in tow (picture your elder board in the costumes).
1) Send a quicknote to your elders group with the details.
2) Create a Calendar Event on the Table Calendar alerting the parents of your plot.
3) Make those kiddos laugh!
8. Offer up your favorite holiday recipe
It's time to fork over your secret ingredient to those Christmas cookies. Share your favorite recipes on the Serve app and give everyone a shot at the delights.
1) Create Discussion Topic titled "My Favorite X-Mas recipe."
2) Type your recipe into the text field or attach it in PDF form to the topic.
3) Encourage folks to post their feedback.
9. Campaign for your favorite charity
The Serve app is a great place to raise awareness about a particular charity. Make an organizations needs known via the Serve app. Give details on what they need and how someone can serve them. Be their voice!
1) Google the charity and get all the info you need (address, hours of operation, etc.). You could even call them and see if they have holiday-specific needs.
2) Create Serve Opportunity based on a need or multiple needs that charity has. Upload their logo as the photo.
3) Create tasks for everything the charity needs.
10. Invite an out-of-towner
Chances are someone who goes to your church has nowhere to go for holidays. Why chance it?
1) Create a Serve Item and title it something like "A Home for the Holidays."
2) In the description, make it clear that you wish to host anyone who doesn't have a place to go.
3) Upgrade to the 15 lb. turkey. :)
You Can't Do That on Facebook: Content Controls
People often point to Facebook and wonder why the church would even need the Table. Facebook is ideal for outreach, but it falls short at building community. That's what the Table is all about. We encourage churches to use Facebook and the Table together. But the fact is there are things you can't do on Facebook that the Table is designed to do.
Like content control.
Social networks are built on content. People sharing stuff, posting comments, photos and more. But sometimes that content isn't appropriate. People can be troublesome that way. And it means churches need to be especially careful with social networks.
Content Control on the Table
The Table gives churches two major tools to control content:
Flagging: Any user can flag content as inappropriate and it's immediately removed, pending approval by a church admin. This means offensive content comes down instantly, protecting your church community. But there's also a human layer to check and make sure that content actually needed to be removed.
Approval: Alternately, churches can require that all content be approved prior to posting. We don't recommend this option as it discourages active community, but it is available for churches that are especially concerned about policing content.
Read more about how content flagging and approval works on the Table.
Content Control on Facebook
Facebook doesn't give you as much control when it comes to content. If your church has a page on Facebook, you can turn posting on or off and you can also moderate posts. There's also a profanity and blacklist filter to moderate posts as well. That all sounds pretty good.
But Facebook pages are kind of tricky. As an admin, you can mark a post or a comment as spam and remove it, but it's still visible to the person who posted it and their friends! It seems that Facebook doesn't even give you total control of your own page.
Here's another example of your loss of control, straight from Facebook: "Page admins won't see posts about their Page that people haven't shared publicly even though people visiting the Page might see them if they're part of the audience the post was shared with." So if someone makes a negative comment about your church, your might never see it, but that person's friends will see it when they visit your page? Whoa. Not cool.
Your users can also mark content as spam and hide it, but it doesn't do much good. It gets hidden for that individual user on that specific visit. Everybody else can still see it. And that user will see it the next time they visit. Page admins aren't even notified that someone thinks content on their page is offensive.
In general, it seems that Facebook wants to leave content policing up to the user. If you don't like something, you can remove it or block it—but that won't have any effect on what everybody else sees.
That's all kind of disappointing considering that Facebook is worldwide. You expect global content would need a little more policing and a little more control. But Facebook seems to take a hands-off approach. That's not very reassuring for churches who want to protect their members from spam and abuse.
A little less confusion would also help. Sorting all these rules and scenarios out to even understand them enough to write this post took a while. Hope your pastor has time for that.
You Can Do That on the Table
The bottomline is you can't really control content on your Facebook page while still allowing interaction. But the Table puts you in control in a simple, straightforward manner.
December's Table 101
Table newbies, join us for this month's Table 101 webinar. We'll give a tour of the Table, talk about best practices for launching the Table and take questions at the end. It's a great opportunity to learn more about the Table and see if it's a fit for your church.
We offer the Table 101 on the first Wednesday of every month. The next Table 101 is Wednesday, December 5sth at 3 p.m. CDT.
Register now for this free webinar.
(If you can't make it for the live webinar, check out the archived Table 101 webinar from May.)
Will You Give Big?
You probably already knew this but the Table Project is a 501(c)(3) non-profit organization. That means whatever money we make from this platform gets poured right back into making the Table better.
Today is Give To The Max Day, an event to help schools and non-profits based in MN generate some much-needed donations. You know where this is going, right? Before you roll your eyes, hear me out!
We have been giving the Table away to churches for almost 2 years now. We have a team so small that people have laughed at us. Yes, we run lean but we pour everything we have into transforming the Church we love dearly. We've seen relationships blossom, generosity boom, and communities change for the better. We know that our Creator has special plans for this ministry and we feel up-to-our-ears blessed to be a part of those plans.
So, do you want to be part of it too? GIVE NOW. Or keep reading...
Not quite convinced that we're worth some of your hard earned cash, eh? Here's 2 more reason.
1) In the past 2 years we've release the Serve App, the What's New App, Email Digest, Table Pro, and much more. We've released the Table internationally and are now in over 60 different countries. We also built iOS and Android apps. Every dollar we get goes into cool new features that further this ministry.
2) We integrate your feedback (that's what that green tab is for!) into every decision we make. Whether or not you choose to support us finiancially you can always support us with your ideas and help us continue to tailor our decisions to meet your needs.
Still not convinced you should give us a few sheckles?
Ugh. Fine. I wanted to avoid this but you've left me no choice. Time to pull out the big guns! Here's a cute picture of my kitten.
(DISCLAIMER: The car was parked.)
Do it for Ira?
Upper Room in Minneapolis Does it Right
We've seen some amazing launches happening this fall. We couldn't be more proud of our new churches and the creativity they are pouring into their launches. One church here in Minneapolis really blew us away.
Upper Room is a vibrant community (they prefer this title to church) that has made waves in the Twin Cities in recent years. Worship at Upper Room is always hard hitting and ground shaking. Their services find that difficult balance between modern and intense yet still genuine and relatable. The result is an experience that leaves you amped up on the Spirit and ready to take on the week. Plus, they have a handle (pun intended) on how to leverage new technologies for the benefit of their community. Simply stated, they rock.
For 10 months they have been planning their launch of the Table. Launch Sunday coincided with the beginning of a new sermon series focused on innovation in their community. The title of the first installation was "Rethinking Community." Enter, the Table.
Computers lined the santuary with helpful Table team members wearing Table logo t-shirts . They also invited me, Caleb, to be a part of the fesitivities! (More on that in a later blog). But, the crown jewel on this impecably planned launch weekend was Pastor Joe's pithy words about the Table. You cannot understate the value of having a pastor that really "gets like" like Joe. Listen to what he had to say...
"Life on life." I love that. Hats off to Keith (@KeithKlingen), Nathan (@nathannerland) and the rest of the Upper Room Community (@urminneapolis) launch team. Thanks for letting us be a part of your amazing launch weekend!
To listen to the full sermon, click here.
Case Study: Giddings First Assembly of God
Giddings First Assembly of God in Giddings, Texas, is a rural congregation with an average weekly attendance of around 130. They launched the Table in the spring of 2011. The congregation is led by Senior Pastor Pat Herlitz. His son, Luc Hertliz, was instrumental in launching the Table. Luc is an associate pastor and focuses on creative arts and media.
How did you prepare for the launch?
Pat: My son had launched his first Table while on staff at a church plant is the Detroit area. That launch did not take off quite as well as his second attempt here. He learned from his early mistakes. One of the first things he did was require the pastors to get on first and he worked with us for weeks before we launched it to the congregation.
Luc: The problem in Detroit was that I moved four days after the Table went live. Your system was new and I ended up moving to Texas. Because I didn't have a chance to get much "buy-in" it never really took off. It's a pretty tech-forward church, but without leadership pushing it forward, it just collapsed. Here in Texas, I took a more hands-on approach. All staff are required to be a part of the Table. We keep it very active.
What did you learn from that experience?
Luc: Leadership buy-in is imperative.
What kinds of things did you do to encourage people to check out the Table?
Pat: When we were ready to launch we made use of the posters (24 x 36" in the foyer) and we used the promo video in our video announcements.
Luc: I demoed it after service in the foyer. Plus our church shut down its Facebook prayer wall and moved it to the Table.
What specific steps really seemed to help with the launch?
Luc: Seeing the leaders and staff involved, clear demonstration of the value of the service and a demonstration of its ease of use.
How has it been going at First Assembly?
Luc: Our Prayer Wall is exploding.
Pat: I see Prayer Wall posts daily. The Serve App has not quite caught on, but the prayer app is invaluable.
Do you have some stories you can share?
Luc: My personal story is about when my dad had a tragic accident and had to be airlifted to an Austin hospital. While I followed the ambulance to our local hospital (before he was helicoptered) I put an urgent prayer request on the Table. Instant notification came to me minutes later with incoming prayers.
Are there ways that the Table uniquely helps a rural congregation?
Pat: Since going to the hospital requires a 40-60 minute drive, the Table is invaluable in terms of feeling connected to our brothers and sisters who are hospitalized.
Often there's a stereotype that rural populations aren't as tech savvy or plugged in. How has your rural community adapted to a digital space?
Pat: While rural defines us, we are not technophobes. It is safe to say the vast majority of people over 18 who attend regularly participate in our Table to some degree. Giddings is as smart phone connected percentage wise as Austin. When I walk through my Wal-Mart; I see as many bluetooth ear pieces per capita as I see when I am in Austin.
Sometimes people think small churches already have community and don't need the Table. How is the Table helping you as a small church?
Pat: It really has been the Prayer Wall that has created the most connection. One woman started attending our church on special occasions about three years ago. We'd maybe see her six times a year. After she joined the Table and added a photo, she started posting regularly. Before I could encourage her to come to church more, she did. She's now coming to church twice a week.
What's New app is live
The What's New App is live and ready for action! What is it you ask? Well, it's What's New! This application, which has been added to all areas of the platform by default, creates a whole new interface to interact with content on the Table. Instead of having to go looking for new content, the What's New App aggregates it all into one live stream.
View prayers, events, photos, service opportunities, shared items and discussions in one place. It doesn't just change the way you view content, but also how you interact with it. Intrigued? Watch the quick demo video and view some of the highlights below.
Video overview
What's New Video from The Table Project on Vimeo.
RSVP to an event, pray for someone, volunteer to serve or keep a discussion rolling. All from one interface.
The "Post" dropdown allows you to quickly navigate to any posting screen within the Table. Just choose the type of content you want to post and away you go.
Comment on any piece of content right from the What's New App. Once you comment, the content gets bumped to the top, so the most popular content gets seen more often.
No need to refresh, the What's New App will notify you when there is new content to see. Just click the blue bar and boom...hello new stuff.
Afraid of getting important items lost in the stream? No worries. As an admin, you can promote content and it will automatically bump to the top every 4 hours. We know, we haven't sent you a super hero cape yet, but we still think you're special.
And in all its glory
We have struggled for many years in finding a consistent way to "disciple" our members throughout the week.
Do you have your own story about using the Table at your church? Post it here
Table Pro is here!
Watch the feature overview video or view feature highlights below.
Table Pro: Feature Overview and How-To from The Table Project on Vimeo.
Add a 1200x300 hero image to add visual branding to your Table platform
Coming soon - Customize CSS templates
Edit naming conventions to match your organization
Here are some examples:
Change Top level entity from "Church" to "Community"
Change Second level entity from "Campus" to "Satelite location"
Change Third level entity from "Group" to "Team"
Change User entity from "Me" to "Dashboard"
You are a unique organization and therefore have a wide-range of different types of groups, teams and sub-communities.
Now edit the group categories on the Table to better allign with your organiztion's structure.
Edit all the staff roles in your organization. You have uniqe positions and titles and we want the Table to reflect them.
Instead of using our subdomain, such as mychurch.tableproject.org use a URL of your choosing. A custom URL represents your brand better and makes remembering your Table community address a little easier.
The App directory is a collection of useful communication apps, blogs, podcasts and video streams. Now you have complete control of it.
Choose which apps are visable in the app directory, what categories they belong to and which ones are default for every page.
Not a fan of the "Christian Post" as a default app on the "Me" tab? No problem, now you can change it.
Table Pro FAQS
How do I get it?
Currently, you must first create a free Table account before you can upgrade to Pro. Once you have a Table Account, go to the "Manage" section and you will see a "Go Pro" button along the main navigation.
Why are you releasing a Pro version?
Over the last couple years, organizations outside of the church have been itching to utilize the Table software. Many non-profit organizations, ministry networks, schools, associations etc. are interested in connecting their constiuents, volunteers and employees on a social platform to encourage collaboration. Up until now, we have had to either say no, or put our focus on customizing one instance of the Table for their use. With Table Pro, these organizations can customize everything they need to without needing to interact with us. Table Pro will also be beneficial to churches that desire a greater level of flexibility than what the current free option offers.
Table Pro will also help fund further developent of all facets of the Table Project. As a non-profit organization, generating revenue is secondary to ministry impact. However, we still want to be good stewards of our resources and believe that offering a "subscription" based product will put us in an even better position to serve the church long-term.
Why isn't it free?
We still believe in the free model and will continue to focus on making the free verion of the Table better. With Table Pro, we recognized a win-win opportunity: build out functionality that would benefit a wider range of organizations and create a revenue channel to fuel continued growth. And we still made sure to price it so that churches could take advantage of the new features without a huge commitment.
Is the free version going to suck now?
The Table Project has always been commited to "gifting" our community software to churches and nothing has changed. We feel strongly about not polluting our free version with banner ads and such and continue to stick by that. We also are making the free version better than ever with recent updates such as the email digest, Discussion Board for iOS, calendar exporting, and future releases like the What's New app. We believe the addition of a paid version of the Table will only strengthen the free version in the future.
Will going "Pro" interfere with our F1 integration?
Upgrading to Table Pro will not interfere with any of your current integrations. It is a seemless process and your users will not even know it happened until they see the cool customization you have added.
If we upgrade, will we loose any data?
No. Your data isn't effected at all.
Do I have to sign a contract?
No. We hate contracts.
We are a large organization. After we pass 2500 users, is it really only $100/mo? What's the catch?
No catch. We want our pricing packages to be easy to understand. There are only two levels: $50 or $100. And it is based on real users, not the "size of your organization". We rather have many organizations at a relatively low price point than going after a few big fish. If you want to pay more...we are a 501-(c)(3), so you can always donate if you think it is too cheap.


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91 Claremont Ave.
New York, NY 10027
Category: Theaters
Region: Morningside Heights
Spoon River was a very small town, but director Jimmy Maize's re-envisioning of the Edgar Lee Masters's poem cycle is a very big play. Staged first at Riverside Theater and then at Brooklyn's Invisible Dog Art Center, this production offers Masters's epitaphs orated by a hundred-strong cast.
Tuesdays-Saturdays, 8 p.m. Starts: April 18. Continues through April 28, 2012


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We're sorry to be the bearers of bad news, but you missed out on an important national holiday on Sunday: GoTopless Day, which was held in cities across the country and is exactly what it sounds like. The festival of shirtlessness is sponsored by the Raelian Movement, a cheerful and publicity-hungry ... More >>
With tens of thousands of brick-and-mortar restaurants and even more kiosks, delis, and roadside stands where you can grab a bite to eat, there's no place in the world like New York City when it comes to food and drink--you could spend your entire life eating and drinking here without conquering all ... More >>
Let the West African Griot Summit take you away
Shop till you drop? No, you wont drop. Its all right here.
The blog Awesome Tapes From Africa delivers on the promise of its name. Founder Brian Shimkovitz launched it as a way to share with his friends some of the cheap cassettes he found while in Ghana (on a Fulbright Scholarship for ethnomusicology), and in the years since it began its audience has since ... More >>
Souleymane Badolo and Nora Chipaumire offer a tale of tribes and love
A 12-hour workout for your ears
We thought all soccer enthusiasts huddled around a big-screen TV during the World Cup, but the soccer club at Manhattan Comprehensive, an international high school, played right through the games today at Roosevelt Park on the Lower East Side.
Munching shrimp heads at New York's only Liberian restaurant
Go around the world in just one day
An adventurous percussionist fights stagnation and wins handily
Using YouTube to beat back critical malaise and bullshit race-baiting arguments
Cultures and cutting-edge art forms mingle in a citywide festival
The Bush administration finally nails a notorious supplier to terroristsafter he spent 30 years hiding in plain sight
A secret history of the continent's cinema with a scar-cheeked star and a rumpled Godard
One choreographer's approach to punishment and pleasure, another's search for peace
An octogenarian Senegalese director takes on patriarchal authority, one village at a time
All Over the Map
Where Democracy Fails, Terrorism Grows in Sub-Saharan Africa
American Bandshell
African Film Comes of Age
Activists Cry Foul as Cigarette Makers Woo Women in the Developing World
Across Cultures and Centuries
Fighting AIDS in Africa means convincing men to take responsibility for what is often thought of as a woman's disease


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Discover what to do, where to stay and what to see in New York City with our planning tool.
NYC is the place for inquisitive minds looking for new things to see, hear, taste and learn.
Enjoy The Nutcracker, the Times Square New Year's Eve Ball Drop, the Orchid Show and more.
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Get tips, maps and everything else you'll need during your stay.
These NYC-centric mobile apps put the City at your fingertips.
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Hotel deals to make you fall for NYC.
New York City is made up of five boroughs: the Bronx, Brooklyn, Manhattan, Queens and Staten Island. Each one has enough attractions—and enough personality—to be a city all its own. Learn more about them with this guide.
The name of the Tudor Neighborhood Grill is a bit of a misnomer, depending on your definition of neighborhood. Just off the lobby of the landmark Tudor Hotel, it is a cozy place to gather, but its close proximity to the United Nations has long made it a gathering spot for diplomats, dignitaries and even heads of state. Tudor serves breakfast, lunch and dinner and is also a good place for snacks and cocktails. It also offers monthly wine and liquor tastings.


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Chemical Reaction
Trees Provide Rocket Fuel And Clean Water
Science is getting back to nature. Two separate press releases that crossed my desk made me want to go hug a tree. The first one touts new water filtration technologies via tree branches. The other notes that researchers have engineered a bacterium to synthesize pinene, a hydrocarbon produced by trees...
Bar Trick Reveals Better Understanding Of Fluid Dynamics
Without fail someone always taps my friend Susan's beer bottle and makes it overflow. She gets so mad and makes an attempt to salvage the overflowing beer. This started many moons ago but the tradition continues because of her reaction.
Research Says Love IS a Drug
Do I love thee? Let me check my dopamine and oxytocin levels and I'll get back to you. Oh – and if I do love you, I will exhibit the same behavior as a person seeking a drug fix: risk taking to get what I want and withdrawal symptoms if...
Best Inventions – Three Cheers For Chemical Engineers
Folks who continue the work from the brain trust behind things like sanitation and drinking water – chemical engineers – have voiced their opinions on what they deem the most important inventions over the last 100 years.
CP's Regulatory Editor Joins Chemical Spill Conversation
Since last week's chemical spill in Charleson, W. Va., concern and news coverage regarding what went wrong abounds. At the center is Freedom Industries, a producer of specialty chemicals for the mining, steel and cement industries.
Researcher Proves Rules of Chemistry Can Be Broken
I like to fancy myself a rebel. It's not all bad. In the ninth grade my biology teacher told me I'd never be an "A" student. I thumbed my nose at him and the rest of the year I aced his class. Tell Artem R.
Rock's Good Vibrations Super Charge Solar Cells
I've always known that rock music has the power to energize. In fact, as I took to my treadmill this morning I got a spring in my step the minute Mick Jagger started pleading "Gimme Shelter."
Program Aims To Galvanize, Fund Science And Engineering
I was listening to a recent TED Talks podcast featuring Jason Pontin. Pontin is the editor in chief and publisher of MIT Technology Review. The topic: Can technology solve our big problems. He starts out describing Buzz Aldrin's descent out of Apollo 11 on July 21, 1969.
Rare Alchemy Manuscripts Date Back To 15th Century
I'm a fan of Antiques Roadshow. The best moments happen when the experts tell an unassuming owner that their tchotchke was once owned by King Arthur/Ptolemy/Mendeleev and it dates back to before they were keeping track of days.


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November 28, 2014
January 5, 2006
A software giant is trying to fix a fatal flaw in a popular computer operating system. Also, a trip to the theater may be getting easier.
It's one of the most widely used computer operating systems in the country and it's now infecting computer with viruses. A security flaw in some of Microsoft's Windows operating systems could leave consumers open to viruses and other malicious programs.
A computer can be infected just by viewing a web page, e-mail or instant message containing a contaminated image. Microsoft is working on a fix for the problem, but it's not expected until next week.
Until then, Microsoft said to stick with safe computing practices. Stay away from unfamiliar web sites and ignore web links and e-mail from unknown sources.
Movie lovers may soon have a choice about the quickest way to watch their favorite flick at home. The Wall Street Journal reports cable companies and film studios like Walt Disney, Warner Brothers and Twentieth Century Fox are talking about ways to release movies on pay-per-view, cable, and DVD at the same time.
That means consumers could order their favorite movie from home or still trek to the store to pick it up. Right now, it can take weeks or months for movies to reach video-in-demand channels after a film is released on DVD.
Movie companies are hoping to boost profits with this new change.
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VIDEO: FSU Coaches Talk Jameis Winston
By Amanda Borges
Assistant Digital Editor
Follow @ Aborgesn
Assistant Digital Editor
Follow @ Aborgesn
The Florida State baseball team was in Tampa to face the New York Yankees for their first game of spring training. Head football coach Jimbo Fisher and baseball coach Mike Martin spoke about how Jameis Winston is a leader in both sports.
Tags: college baseball, College Football, Florida State Seminoles, Jameis Winston


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Flu Clinic in St. Bonaventure
By: Preventive
Get a flu shot at the St. Bonaventure Doyle Hall (see #7 on the map) on October 17, 2012 from 2-6PM
BRING your insurance card – we will bill the following: Read more
Flu Clinic in Allegany
By: Preventive
Get a flu shot at the Allegany Senior Center on October 9, 2012 from 9AM-1:30PM
BRING your insurance card – we will bill the following:
Medicare, Blue Cross/ Blue Shield, Independent Health, Univera, Fidelis, Today's Options, Evercare, and Humana
NO insurance?
Cost = $20.00 Read more
2012 Village Tax Rolls
The following files are for the 2012 Village Tax Rolls within Cattaraugus County. Read more
2012-2013 School Tax Rolls
2012-2013 School Tax Rolls for School Districts in Cattaraugus County, New York Read more
Horse Resource Tack Sale/Auction
By: Tourism
The 2nd Annual Tack Swap and Auction
December 1, 2012
Allegany Community Center
188 West Main Street, Allegany, NY 14706
Tack Swap starts at 10:00 am
Tack Auction will start at 2:00 pm
Anyone interested in renting a table for $10 for the Tack Swap Please contact Read more
Kid's Day - Operation Safe Child
By: Sheriff's Office
For Children 2 - 16 years old to obtain photo ID's
Parent or guardian must be present
Walmart - Allegany, NY
Kid's Day - Operation Safe Child
By: Sheriff's Office
Operation Safe Child photo ID for children ages 2 - 16 years old
Must Have Parent/Guardian present
Old Navy - Allegany, NY (Near Walmart Plaza)
Mosquito Control Notice
Please visit our Mosquito Control webpage.
Capture the Bat Campaign
Bats can be found in areas throughout the state. You may think you see birds around dusk but it's more likely that they are bats searching for bugs to eat, especially if your home is near a water source. Keeping bats out of your home is a good first step to protect yourself against rabies. "Most bats are healthy and contribute to our environment in many ways, particularly by controlling insects. However, on average, 1% of bats are infected with rabies.
Mosquito Control Notice
Please visit our Mosquito Control webpage.


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|Total (w/tax)
|Total (w/tax)
Book Description:
Incredible things for pet lovers . . . Pets a add special touch to family life, and now you can enjoy the wonderful world of animals by using the vast resources available on the Internet. Let the Net assist with naming, taming, training, shopping, maintaining a healthy pet and much more. Receive advice from experts everywhere, and explore some of the exotic animals that populate our planet. Come travel with us on the Internet, as we guide you to the best the pet Web sites. Buy this book for yourself, or to give as gifts to all of the pet lovers you know. So, cuddle up to your computer -- with your pet, of course -- and let the adventure begin.
Tags: Reference,


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GeoCities 2.0 auctions self on eBay
In the summer of 2006, at the height of the digerati's Web 2.0 frenzy, social networking startup Kiko.com sold itself on eBay. The share-your-appointments-with-the-world online calendar extravaganza was pulling in exactly zero dollars a month. But after a flurry of late bidding, eBayers decided it was worth $258,100. Now, …
....if it's actually pulling in 4k/month, that's 60k/year... you should be able to get more than that for it. A 1x multiplier is conservative indeed! :)
OTOH, if costs are $3,999/month, all bets are off. I'd be interested to know what net profit is.
Provisional patent
You can't really usefully sell a provisional patent. The only person who can obtain a patent is the inventor. A provisional patent can only be converted to a full patent by the inventor. Unless the sale includes an iron clad contract with the inventor (the actual person), that the inventor will proceed to patent the invention and then assign it to the purchaser the "sale" of the provisional patent is almost worthless. If the guys want to go to grad school they might not be all that interested in the addtional work. (Although the innovatine work is already done in the provisional filing, the attorney's work is still to come. That of course is the expensive bit. As is the cost of the full patent filing.)
The filing of the provisional patent means no-one else can patent the same idea. What is sold is thus probably a guarantee that the inventor cannot go forward and patent it unless they assign it to the purchaser, or that the provisional patent will be allowed to lapse, in which case the idea becomes henceforth unpatenable. Something which might arguably be a worthwhile thing anyway.
None of this changes the fact that patenting business methods is just plain silly.
@Francis Vaughn
I agree that patenting business methods and algorithms is a bit on the silly side. However I would like to point out that in the real world, relatively few patents are filed by the inventors. If you're in R&D the contract usually includes a clause which makes all inventions you make while working for the company the company's property. Also, a considerable amount of patents are filed by and granted to parties that had nothing at all to do with the invention (if you want a classic case, you might want to look up the filings for the U.S. patent on barbed wire…).
Mine's the one with "IANAL" on the back…
"The domains Clutterme.com, Cludderme.com, Cluterme.com, Cluderme.com, Clutterme.us, Clutterme.org, Clutterme.us, Clutterme.ca, and Clutter.me"
Aren't there rules against selling the same thing multiple times? As far as I can tell, "Clutterme.us" is the same as "Clutterme.us" and thus should only be listed once. Does it go against ebay liting guidelines??
Don't you think that article title is a little TOO misleading?
@ stizzleswick
Isn't it obvious that this thing is a scam, set up by teenagers wearing a Baseball hat's with a propeller on the top?
Just about worthless
Quote from the blog on the site - bear in mind there's two of them
"Per hour, we get paid around $2."
And they think people will pay money for that?
@ Andy Barber
The proverbial cap with the propeller on top was a beanie, not a baseball hat.
For your further edification: http://en.wikipedia.org/wiki/Beanie
@anoncoward re: domains
They're certainly confused about whether they have one or two domains called clutterme.us
if you go to http://www.clutterme.us it (currently) rediects you to http://www.clutterme.us
And no, that doesn't work well.
Must be a joke, surely...
Sadly it might not.
Already done? Chaussetteonline.com sold on eBay in April 2006
Kiko and ClutterMe did not invent that style of auction sale of a small e business entity on eBay.
We did it for the founders of chaussetteonline.com. See the full story on our blog here http://montetyferal.blogs.com/montety_fral_cie_zeblog/2006/05/chaussetteoneli.html
Olivier de Montety
Most read
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- Antique Code Show World of Warcraft then and now: From Orcs and Humans to Warlords of Draenor
- iPhone sales set to PLUMMET: Bleak times ahead for Apple
- Regin: The super-spyware the security industry has been silent about
- Review Amazon Fire Phone: What's MISSING... and why it WON'T set the world alight


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Chairman of the Federal Reserve Ben Bernanke and multibillionaire Warren Buffett spoke to CNN Money about the Occupy Wall Street protests.
Bernanke, who cites the high rate of unemployment and exceedingly slow economic growth, said the protesters "blame with some justification the problems in the financial sector for getting us into this mess."
Buffett said that though he believes a lot of the protesters are uninformed, "the feeling is real." —BF
See and hear more from Ben Bernanke and Warren Buffett on the Occupy Wall Street protests below:
A Progressive Journal of News and Opinion Publisher, Zuade Kaufman Editor, Robert Scheer
© 2014 Truthdig, LLC. All rights reserved.


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|1Opening Ceremony
|2Category A
|3Cosplay Competition
|4Japanese Dance
|5Category B
|6Judo Demonstration
|7Ramune Drinking Contest
|8Category C
|9Taiko Performance
|10Awards Ceremony
|11Cultural Exhibitions
|The 12th (2014) Annual TJSC Winners
|Category A
|1st place
|Yuan Zhou
|University of Arizona
|2nd place
|Qiyu Deng
|University of Arizona
|3rd place
|Wesley Lee
|University of Arizona
|Category B
|1st place
|Sachi Cochran
|Pima Community College-West Campus
|2nd place
|Xinye Wu
|University of Arizona
|3rd place
|Shemonti Hassan
|University of Arizona
|Honorable Mention
|Zishen Li
|University of Arizona
|Category C
|1st place
|Li Hsiang Lee
|University of Arizona
|2nd place
|Shan Zaidi
|University of Arizona
|3rd place
|Jacob Holt
|Pima Community College-Northwest Campus
|Honorable Mention
|Ryan Fulleman
|University of Arizona
|Judges' Special Award
|Tiancheng Dai
|University of Arizona
|Judges' Special Award
|Greg Molina
|Pima Community College-East Campus
|Judges' Special Award
|Lou Fox
|University of Arizona
|Judges' Special Award
|Julia Rand
|University of Arizona
|The 12th (2014) Annual TJSC Cosplay Competition Winners
|1st place
|Joelle Blot as Majora
|Sky Islands High School
|2nd place
|Kaitlyn Johnson as Hatsune Miku
|Ironwood Ridge High School
|3rd place
|David Rivas as Alucard
|Ironwood Ridge High School
|2015 13th TJSC Application Instructions (will be available Spring 2015)
|2015 13th TJSC Application Form (will be available Spring 2015)
|2015 2nd Cosplay Contest Entry Form (will be available Spring 2015)
|To participate in the cultural exhibitions, volunteer, or become a sponsor, please contact:
Odaiko Sonora Suzuyuki-kai Sonoran Aiki-kai
|The Tucson Japanese
Speech Contest
|The TJSC Committee
|The TJSC Community
|TJSC Sponsors (2012)
|The 10th Annual TJSC (2012) Winners
|The TJSC Photo Gallery
|2013 11th Contest
|2012 10th Contest
|2011 9th Contest
|2010 8th Contest
|2009 7th Contest
1990, Pima Community College held the first Japanese speech contest in
Four years later, statewide interest in
contest had grown to the extent that the annual event was turned to
over to
the AATJ (Arizona Association of Teachers of Japanese) and it
was decided that the
Arizona State Japanese Speech Contest would be held annually
locations throughout the state. For the next several years,
students from Tucson, their families and friends often had to travel to
Phoenix and even as far away as Flagstaff to attend the event.
By 2001, enrollment in Japanese courses in Arizona had skyrocketed. In Tucson, in addition to the Japanese classes offered by the University of Arizona and Pima Community College's East Campus, PCC's West, Downtown and Northwest campuses added Japanese language sequences. In response to the flood of applicants, the statewide contest adopted a percentage system to determine how many students from each university, college, and region of the state would be accepted.
In 2002, it was decided that there were enough Japanese classes in Tucson to support a local contest in which all interested students could participate. When the announcement was made that the 1st Annual Tucson Japanese Speech Contest would be held in Spring 2003, Tucson's colleges, universities, local organizations and businesses offered financial support and a number of faculty members and community members volunteered their time to make the contest a success.
When the first annual Tucson Japanese Speech Contest was held on April 5th, over 100 audience members watched as Tucson's students presented their speeches in PCC's East Campus' Community room.
Over the years, more than 1,500 community members have attended the contest to support Japanese language students from Pima Community College's East, Downtown, West and Northwest Campuses, the University of Arizona, Kino School, Sky Island High, Dodge Middle School, the Bernard Language School, and IBM Tucson. Judges have included members of the Japanese Rotary Club and the Japan America Society, representatives from IBM Japan, Raytheon, Canon, and Sumitomo , faculty from the University of Arizona, and even a Sahuarita police officer. Exhibitors and performers have included Odaiko Sonora, the PCC Northwest Anime Club, the Tucson Go Club, the Shinsei School of Ikebana, the Tucson Origami Club, the Southern Arizona Koi Society (SAKA), Rendo-kan Dojo (judo and karate), Yamakawa Dojo (iaido), Urasenke Chado (Japanese tea ceremony), Ayako Enterprises (samurai weapons), Martial Arts of Tucson (aikido), Desert Dojo Martial Arts (ninjutsu), Nono & Co. (a J-pop band), the University of Arizona Archery Club and the Japanese Ministry of Education and International Relations (the JET program). Community volunteers have presented exhibitions of furoshiki wrapping, calligraphy, kimonos, Cos-play, and original art while over seventy businesses and organizations have contributed student prizes.
In 2012, the 10th Annual Tucson Japanese Speech Contest returned to its original home, Pima Community College's East Campus. More than 200 people joined us to celebrate, once again, our students' hard work and to share in what has grown to be a special community event.
Tucson Japanese Speech Contest Committee (TJSCC) was formed in 2002.
All members are volunteers
who dedicate their time to help with the annual contest.
current committee includes Japanese language teachers and
students, a graphic designer, a business manager, a
officer, a software engineer and a stay-at-home mom. The
members help schedule cultural exhibitions and performances
the contest, decorate the annual venue, provide signage for the event,
organize prizes for the students, and contact potential
If you're interested in helping us provide this annual event to our community, consider joining the TJSCC. Anyone who would like to donate his/her time and effort is welcome. Many current members speak no Japanese so please don't let the language stop you. If interested, please contact us at email@example.com.
Each year at the conclusion of the contest,
the TJSC Committee presents TJSC Community Awards to outstanding sponsors and
volunteers in appreciation for their support of the contest.
Renee Terry
Community Volunteer
Bernie Houser
Vantage West Credit Union
Rick Keefe
(also accepting for Maritza Keefe)
TJSC Community Award Recipients
|2014 (12th TJSC)
|Yamato Japanese Restaurant
|Ann Taylor Piano Studio
|Miyako Mckay (Community Volunteer)
|Narihiro Kiyota (Univerity of Arizona)
|2013 (11th TJSC)
|Samurai Restaurant
|Natsu Lewallen (Community Volunteer)
|Rendokan Dojo
|2012 (10th TJSC)
|Aikido of Tucson
|Odaiko Sonora
|Fukumi Zapp (Community Volunteer)
|2011 (9th TJSC)
|Bryana Scott (Community Volunteer)
|Peter Tredici (Pima Community College)
|Martial Arts of Tucson
|2010 (8th TJSC)
|Patricia Houston (Pima Community College)
|Tom Struck (Fantasy Comics)
|2009 (7th TJSC)
|Reene Terry (Community Volunteer)
|Bernie Houser (Vantage West Credit Union)
|Rick & Maritza Keefe (R-Galaxy)
|2008 (6th TJSC)
|Elizabeth Harrison (University of Arizona)
|Michael Samuels (Central Animal Hospital)
|2007 (5th TJSC)
|Japan-America Society of Tucson
|Carla Eardley (Straight Road Studio)
|2006 (4th TJSC)
|Wally Barber (Tucson Kendo Kai)
|Kazumi Saito (Community Volunteer)
|2005 (3rd TJSC)
|Constance Strickland
(Pima Community College)
|Bob Zormeier (Ayako Enterprises)
|2004 (2nd TJSC)
|Clint Whittakar (Community Volunteer)
|2003 (1st TJSC)
|Tandika Star (Tandika.com)
|2014 TJSC Sponsors
Campus, PCC-East Campus Student Life and Activities Office, Consulate-General
of Japan at Los Angeles, VantageWest Credit Union, Sky Island High School, JTB,
R-GALAXY, Fantasy Comics, Desert Toyota, Reynolds Logistics, Sushi on Oracle, Yamato
Restaurant, Ginza Restaurant, Samurai Restaurant, Yukari Sushi, Saffron Indian
Bistro, Kimpo
Oriental Market, Rendokan Dojo, Aikido
of Tucson, Sonoran Aikikai, Martial Arts of Tucson, Michael Drake Attorney at
Law, Wright & Wright Attorney at Law, Central Animal Hospital, Ann Taylor
Studio, Ms. Kristy Pearson, Ms. Hitomi McKnight, Mr. Alan Haggh, Mr. Atsushi
Nagasaki, Suzuyuki-Kai, Acupuncture Oasis, Tucson Go Club, Yume Japanese
Gardens of Tucson
If your business or organization is interested in helping sponsor the TJSC, please contact us at firstname.lastname@example.com.
|Home Membership Language Cultural Activities Tucson Japanese Speech Contest Goods & Services Contact Us
Copyright (C) 2009. SAAJE. All right reserved. Copyright (C) 2009. Souern Arizona Association for Japanese Education. All right reserved.


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November 28, 2014
Stay up-to-date with KAKE News:
Monday, August 26, 2013
A new study forecasts that 69 percent of the water in the High Plains Aquifer in Kansas will be depleted within 50 years at current usage rates.
The paper by researchers at Kansas State University was published Monday in Proceedings of the National Academy of Sciences of the United States of America. It focuses on the Ogallala aquifer in western Kansas.
The study estimates that 30 percent of the aquifer was depleted by 2010 and an additional 39 percent is expected to disappear by 2060.
The researchers found that natural recharge accounts for just 15 percent of the pumping rate. Once the water is gone, the study projects it will take between 500 and 1,300 years to refill it.
Researchers say water savings now could prolong the aquifer through 2110.
Click Here to access the online Public Inspection File
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November 26, 2014
Three people had to be taken to the hospital early Monday morning after an interstate crash.
Two cars wrecked on Interstate 680 southbound just north of Dodge Street shortly after midnight Monday.
Three people in the vehicles were taken to the Nebraska Medical Center for injuries. One person was injured critically; the other two suffered minor injuries.
Check WOWT.com throughout the day for updates.
Click Here to access the online Public Inspection File
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Our Divisions →
Fedco Launches
(If you'd like to become
a member, please download our
membership form and mail it to us with your membership deposit.
Thank you.)
|About Us
Fedco Seeds
PO Box 520
Waterville, ME 04903
(207) 426-9900
Catalog Requests: (207) 426-0090
Visit Fedco on Facebook
Visit Fedco Trees on Facebook
©2014 Fedco Seeds, Inc.
Summer Warehouse Hours
Fedco Seeds: Wed from 9-12
OGS: Tues, Wed & Thur from 9-3
Phone Hours
Tues, Wed & Thur from 9-3


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FDA Definition of a Device
Medical devices range from simple tongue depressors and bedpans to complex programmable pacemakers with micro-chip technology and laser surgical devices. In addition, medical devices include in vitro diagnostic products, such as general purpose lab equipment, reagents, and test kits, which may include monoclonal antibody technology. Certain electronic radiation emitting products1 with medical application and claims meet the definition of medical device. Examples include diagnostic ultrasound products, x-ray machines and medical lasers. If a product is labeled, promoted or used in a manner that meets the following definition in section 201(h) of the Federal Food Drug & Cosmetic (FD&C) Act it will be regulated by the Food and Drug Administration (FDA)2 as a medical device and is subject to premarketing and postmarketing regulatory controls. A device is:
- "an instrument, apparatus, implement, machine, contrivance, implant, in vitro reagent, or other similar or related article, including a component part, or accessory which is:
- recognized in the official National Formulary, or the United States Pharmacopoeia, or any supplement to them,
- intended for use in the diagnosis of disease or other conditions, or in the cure, mitigation, treatment, or prevention of disease, in man or other animals, or
- intended to affect the structure or any function of the body of man or other animals, and which does not achieve its primary intended purposes through chemical action within or on the body of man or other animals and which is not dependent upon being metabolized for the achievement of any of its primary intended purposes."
This definition provides a clear distinction between a medical device and other FDA regulated products such as drugs. If the primary intended use of the product is achieved through chemical action or by being metabolized by the body, the product is usually a drug. Human drugs are regulated by FDA's Center for Drug Evaluation and Research3 (CDER). Biological products which include blood and blood products, and blood banking equipment are regulated by FDA's Center for Biologics Evaluation and Research4 (CBER).
Medicare and Devices
Medicare processes claims using existing criteria to determine medical necessity. Physicians are responsible for notifying the Medicare carrier of the device and to seek reimbursement.
Devices that may be covered under Medicare include:
- those approved by the FDA through the Pre-Market Approval (PMA) process
- those cleared by FDA through 510(k) process
- FDA-approved Category B devices - The local Medicare office determines if the device will be paid based on data submitted by the provider.
- Hospital IRB approved IDE (investigational device exemption) devices (same criteria as Category B)
Criteria for coverage on FDA-approved IDE category B devices:
- The device must be used in FDA approved trial
- The device must be used in accordance with protocol
- There may be an established national policy as contained in existing manual instructions, e.g., National Coverage Determinations Manual instructions, etc.;
- In the absence of national policy, there may be a local policy for similar FDA-approved devices
- There may be Policy/Position papers or recommendations made by pertinent national and/or local specialty societies.
Category A Devices
The CMS Manual System Department of Health & Human Services (DHHS) Centers for Medicare & Medicaid Services (CMS) has published a detailed report regarding coverage of routine costs of clinical trials involving Investigational Device Exemption (IDE) Category A Devices. Click here to view.
When billing for devices, they should be billed with modifier Q0 and the IDE number should be indicated in field 14 (NSF) or position 180 (ANSI). Modifier Q0 is an informational modifier and has no impact on reimbursement.
Source: Medicare Benefit Policy Manual chapter 14


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Reynolds Auditorium »
Yo-Yo Ma joining Symphony for special concert
Share Yo-Yo Ma, arguably the world's most acclaimed cellist, will be performing in Winston-Salem on Sunday, Oct. 5. The Winston-Salem Symphony is presenting "An Evening with Yo-Yo Ma." Under the direction of Symphony MusicRead More »
Musicians to lead Reynolds students in concert
Share International recording artist and Emmy-winning composer Mark Wood, an original member of the multi-platinum-selling Trans-Siberian Orchestra and creator of the revolutionary Viper electric violin, is bringing his groundbreaking music education program "Electrify YourRead More »
Hit makers coming to town
Share Four legendary musical acts will perform Feb. 8 at Reynolds Auditorium, 301 N. Hawthorne Rd. The "70s Soul Train" concert, which will start at 8 p.m., will feature The Stylistics, "Duke of Earl"Read More »
Burke Singers adding voices to Christmas concert
Share The Winston-Salem State University Burke Singers, a female a cappella vocal ensemble founded by Director of Choirs and Vocal Studies D'Walla Simmons Burke, will perform as part of the Winston-Salem Symphony's "Carolina ChristmasRead More »
Amateur singers begin preparing for "Messiah"
Share Continuing an 81-year-old holiday tradition, the first rehearsal for this year's staging of "Messiah" was held Sunday afternoon at First Baptist Church on Fifth Street. "Messiah" is an oratorio, a large musical numberRead More »


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The kids LO*V*E*D the train
Man! Your kiddies are so cute! Hang in there!
Good for you! A little break is mandatory for motivation! And things will work themselves out cuz they always do!! You have a great family and friends back up. Let me know if you need anything!
Love the suit...where'd you buy it? Cuteness.
Your kids are adorable! I can't wait to see what you have for #3.
You have a lot on your plate. No wonder you're stressed out. And yes, hormones running high certainly makes it worse. It'll get better! Don't worry. Just enjoy your family!!
Nice to see you happy and relax! Enjoy Hannah you deserved it!
It's jcrew!!! I bought or on sle a long time ago!!! Since the big weight loss, my mid section is ruined so I can fever wear a bikini again:(
The swimsuit is fabulous, you rock it! I only have experience from one pregnancy, but I was sick through week 14. I found: drinking lots of water, constantly munching on crackers (goldfish crackers worked for me!) to keep something in your tummy, sucking/chewing on peppermint candies & ginger candy/supplements worked. Even though you may not feel like eating (barf) it's better to keep something in your tummy than nothing. All those hormones gotta get "soaked" up. Good luck mama :)
My DIL did!! She was a beast three out of five times! Ha!! We just steered clear best we could.
Be well hun....good is coming
So nice to see that you were able to get away, if only for just a day. Maybe do more of the one days and in time you will feel more relaxed. Just one trip is never enough!(But a great start!) Day trips with the family are so nice and very memorable. When our funds were tight when the kids were small, we did the one day trips instead of the big vacations, and i have such good memories of those. It's just the time together that matters!! I don't write much on here, but i was very worried for you after the last post. I am so glad you could refocus and take some back some control. sometimes, the fear of the unknown can really overtake us. I just love how you said that God is good and that things will work themselves out~that they always do. That is EXACTLY how i like to think and what i tell others, cause i am now 50 (as of this month on the 4th) and over the years, through thick and through thin i have found that to be the case. I am so happy for you and i have a good feeling for you , that all will work out the way it is meant to and it will be GOOD, after all ~~it always does. ;)Take care!!
I love this! What a good reminder and it looks like you had an incredible time!!!!
<3 Lauren
SO great that you were able to get away. Sorry you were feeling yucky.
Man, can I relate.
I felt particularly awful through week 16 : my poor husband. The nausea definitely made me a you know what.
Hang in there girl!


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NASHVILLE — Tuition increases could be in store for many college students in Tennessee.
The Tennessean reports that some public universities could see increases of between 4 and 8 percent to offset reduced state funding. Community college students could see an increase of between 2.6 and 10.6 percent.
Officials at a Tennessee Board of Regents Finance Committee meeting on Thursday reviewed estimated increases at each school.
The University of Memphis submitted a plan to avoid an increase. Projected increases at other schools varied.
Officials say the numbers are preliminary. Formal tuition proposals will be ready on May 27.
Tuition recommendations for the University of Tennessee system will be ready on June 19, but UT officials have discussed an increase of 4 to 6 percent.
Although the Tennessee Higher Education Commission recommended an increase of $29.6 million for higher education, the state budget eliminated any new funding. Universities had projected a smaller tuition increase even if the state funding had been approved.
"You just do the math, and instead of 2 to 4 percent, you end up being at 4 to 8 percent," TBR Chancellor John Morgan said. "That's fairly consistent with what you're seeing — at least at this stage of the conversation with the institutions."
In 2010, Tennessee adopted a plan that would financially reward colleges that meet certain performance outcomes.
"It's important, I think, we do the best job we can in trying to control the cost side of the equation," Morgan said. "But at the same time, we've got to recognize that we're asking our institutions to generate improved outcomes, which results in the desire of those institutions to be able to finance various kinds of strategies and initiatives."
A plan pushed by Gov. Bill Haslam to offer free community college tuition to high school graduates starts in 2015.
The Associated Press