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Why do some fans act above wrestling?
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The Loose Cannon
Join Date: Oct 2011
Location: Charming
Posts: 5,629
Re: Why do some fans act above wrestling?
Originally Posted by
I consider that nothing more than a weak attempt to justify an incessant need to complain about something they invest so much of their timing watching, to little apparent gratification. The sheer amount of complaining from people makes one thing apparent- they should stop watching. Watching merely to complain is completely unproductive, and there's so much more people could be doing with their time.
You simply do not like that I disagree with you, get over yourself and accept that some people don't want a negative enviornment.
You know who he, so that's just petty. If you know who Bray Wyatt is, you know who Dean Ambrose is. You're trying to act above fans who are excited about Dean Ambrose by pretending you haven't even heard of him.
Also, don't throw around terms like "retard" just because you feel safe behind your computer screen. It's pathetic and reflects really badly on yourself, and the forum as a whole.
I doubt they watch with the view to complain. I bet they watch in the hope that one day, just maybe, it'll be good again or you catch that great match that happened this week, go online say it was awesome then diss the next segment cause it was a joke.
They talk about the good and the bad.
How about you go start a thread about at least one good post or thread that you've read?
p.s I know who Dean Ambrose is. I saw one match against CM Punk, it was pretty good.
I apologise for the retard comment. It was out of line, accurate, but out of line.
And I quote "some people don't want a negative environment"
Have you seen your thread and what you have brought to the table? How bloody ironic.
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Fly from Tijuana. Cross at Otay Mesa. And park at Delta Truck Parking.
Heading to Mexico for a much needed vacation? It you're like thousands of savvy, budget conscious vacation rock-stars, you're traveling through Tijuana Airport. The question is, how will you get there?
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10 Ford vans stolen in 30 days
Ten Ford vans have been stolen primarily on Jacksonville's Westside over the last 30 days, according to the Jacksonville Sheriff's Office.
Police said of the E-Series/Econoline/Club Wagon vans stolen, nine were white and one was blue.
All of the thefts occurred at locations at or just off of major thoroughfares, police said. They said the vans were stolen from commercial buildings, including churches, shopping centers and a school.
Police said the method of entry into the vans has varied. Suspect descriptions were provided in three thefts and varied between one and two thieves, police said.
Only two of the vans have been recovered, both in the areas in which they were stolen.
Anyone who has any information on the thefts is asked to call the Jacksonville Sheriff's Office at 904-630-0500 or Crime Stoppers at 866-845-TIPS.
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Coheed and Cambria's bassist Michael Todd recently played Coachella with his trusty Geddy Lee Signature Model Jazz Bass®.
Photo by Billy Siegle
In mid-April, prog-rockers Coheed and Cambria released their fifth studio album, Year of the Black Rainbow, an effort that bassist Michael Todd says is "really different than our last ones."
Todd feels that the change has a lot to do with "new" drummer Chris Pennie; Pennie joined Coheed and Cambria back in 2007, but Year of the Black Rainbow marks his first contribution to one of the band's studio albums.
"Every member of the band has been really instrumental and present in all of our records," explains Todd. "Our previous drummer had that swagger, almost like a hip-hop feel to an indie band. This drummer comes from more of a jazz/polymeter/metal background. That's a lot more present and that's changed the way I've played the bass and changed the way we all kind of write as a band."
Pennie, also a co-founder of Dillinger Escape Plan, discussed his contribution with Billboard.
"It means a lot, man, to be three years into my life in the band and to finally have something tangible to hold in my hands and say, 'Wow, I'm a part of this," Pennie said, also acknowledging that recording period was "really kind of a dark time…But I'm grateful (the band) really stuck with me and we got to this point where I'm free and clear and onward and upward. Now I can document it and say, 'Hey, this is something I was able to finally, 100 percent be a part of.' It's an amazing feeling, a really special feeling."
Similar to their previous albums, Year of the Black Rainbow is another concept album, but this one serves as a prequel to their sci-fi based storyline, "The Amory Wars," and is accompanied by a 352-page companion novel in deluxe editions. The album enjoyed a top-five debut on the Billboard 200, its best showing ever.
"We don't technically really get into (chart positions) that much," Pennie said to Billboard, "but it's nice to know that still, five albums deep, the band has such a great following."
Purchase the album here.
Check out tour dates here.


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Galveston County Daily News: Someone said we were racistThe Galveston County Daily News had a story this morning somewhat innocuously headlined "NAACP leader: 'I did not make that comment'."It got more interesting when you read what the comment in question was, and when you know that Dolph Tillot ... More >>
The public housing in Galveston, like a lot of other stuff on that island, took a pounding from Hurricane Ike.The Galveston Housing Authority has a proposal out that would rebuild the 569 housing units lost to the storm, and held a public meeting on it last night.How did it go? Let's let the Galv ... More >>
Forgotten and overlooked, Galveston and the Texas Gulf Coast struggle on in the storm's aftermath
Galveston has beautiful beaches, the Strand and Moody Gardens. North of Broadway it has the projects, crippling poverty and big-city problems. And now the bad guys are back.


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MINNEAPOLIS — The Minnesota Timberwolves have agreed to terms on a one-year deal with free agent Josh Howard, pending a physical.
The Wolves announced the agreement Thursday, one day after they lost at home to Charlotte with six of their top seven players out. Minnesota is missing Kevin Love, Ricky Rubio, Chase Budinger, JJ Barea, Nikola Pekovic and Brandon Roy because of injuries.
The 32-year-old Howard worked out for the Wolves on Monday in Dallas. Howard averaged 8.7 points and 3.7 rebounds in 43 games with Utah last season. He has also played for Washington and Dallas.
Coach Rick Adelman says Howard's experience should help him to fit in quickly. Howard will be in uniform on Friday night against Golden State.
Minnesota waived Will Conroy to make room for Howard.


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Where MINDS are powered by PLAY!
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Three injured in campfire blast in desert
Friday, March 7—A man and two teenage boys suffered burns today in an explosion during a school field trip to a desert campground, authorities reported.
The blast in the 200 block of Palm Canyon Drive in Borrego Springs happened shortly after 9 a.m., apparently when flammable fumes wafted into a campfire, according to Cal Fire.
"Something caused it to flash," said Nick Schuler, a battalion chief with the state agency. "The report is there was some propane or some alcohol nearby, and when I say alcohol, I don't mean the drinking kind, but fuel of some type."
Medics airlifted the 39-year-old man — who suffered second-degree burns over about 30 percent of his body — and the two 14-year-olds to UCSD Medical Center in San Diego. It was unclear how severely injured the boys were, though the trauma apparently was limited to their legs, Schuler said.
The victims were part of larger group from High Tech High School in Point Loma.
—City News Service
Related posts:
- Ramona boy, 7, recuperating after near drowning
- Two teens injured in early-morning accident
- Counselor helps teens deal with death of student, 17
- Wildfire moves into desert; campground evacuated
- Firefighters battle 220-acre fire near Julian
Short URL: http://www.ramonasentinel.com/?p=31927


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Selected Community Events
Farmer's Market - Village of Weston
May 5, 2012 - Oct 27, 2012 8am - Sold Out
5500 Schofield Ave - Weston
Experience all the wonderful fruits and vegetables (including organic by Stoney Acres Farm,) cheese (by Harmony Specialty Dairy), meat (by Newgrass Farms), smoked fish (by Sliver Moon Springs), bakery, jams/jellies/salsa, egg rolls, flowers, plants, crafts, soaps and lotions the market has to offer. Also enjoy entertainment which will vary throughout the season.
Renee Hodell


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HALL OF FAME: Former British Open champion Kel Nagle and three-time British Amateur champion Joe Carr have been selected to the World Golf Hall of Fame, filling out a 2007 class that will feature six inductees Nov. 12 at the World Golf Village in St. Augustine, Fla.
Nagle, an Australian whose 61 worldwide victories included a claret jug from St. Andrews, was selected through the veteran's category. Carr was chosen through the lifetime achievement category.
Nagle, 87, is the fifth Australian headed for the Hall of Fame.
"I'm sure he's going to be thrilled," Gary Player said. "It's nice to go to your grave at 87 knowing that you've been recognized and going into the Hall of Fame, which is very important in an athlete's career."
Nagle's greatest victory came in 1960, when Arnold Palmer made his British Open debut while creating the modern version of the Grand Slam. He almost won another major, but Player beat him in a playoff in the 1965 U.S. Open at Bellerive.
Carr won the British Amateur three times, won 37 titles in Ireland and played in the Walker Cup a record 10 times.
Others to be inducted this fall are Curtis Strange, Hubert Green, Se Ri Pak and Charles Blair Macdonald.
SURPRISED TO BE HERE: Lucas Glover failed at every turn to qualify for the British Open. He got here, anyway.
Glover narrowly finished outside the top 50 in the world ranking when that exemption was decided. His next option was 36-hole qualifying at Oakland Hills, but he withdrew after nine holes at 6 over par. He played well at the AT&T National and the John Deere Classic, but not well enough to be the top player not already eligible.
He flew to Carnoustie as an alternate and was in the field when his plane landed.
"I didn't play my way in, so this is gravy," Glover said.
He replaced Shingo Katayama, who withdrew with injuries.
Glover thought the R&A might kick him off the alternate list because he withdrew from the U.S. qualifier. He was grinding so much on his game at the Buick Open that he never had time to practice at Oakland Hills, and he wanted to see the course after the PGA Tour event.
"I got there Sunday and asked if I could ride around," Glover said. "They said, 'No more carts.' I just got done walking six days in a row, and I said, 'I'm not walking 36 more.' I figured out where the 10th tee and the driving range were, went back to the hotel, shot 6 over on the front. I was stiff, my back was sore, so I bagged it."
But it worked out well.
QUIET, PLEASE: After so many mobile phones (most of them used for taking pictures of Tiger Woods) last year at Hoylake, the R&A banned cell phones at the British Open for the first time.
This came as good news to Colin Montgomerie. The joke is always that Monty could hear a fly break wind in England when he's standing over a shot in Scotland.
He knows it, based on his sarcastic response.
"I'm fine with photographers on the course," he said. "It's the other players that I feel that was brought in for. The likes of Retief Goosen, and people like that, the people that really get upset over these type of things."
Now if they can just ban the flies.


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Keeping a watchful eye on Portland's 'world famous' transit system Trimet! (known to the locals as the Trimess)
Thursday, September 8, 2011
Joe Rose comes to the defense of TRIMET?
1 comment:
- Erik H. said...
He's defending light rail.
Compared to the story he wrote about the hot temperatures...he actually mentioned "bus" but it was so far in the story, and basically it was a brush off and saying "too bad so sad for you sucky second-class bus riders."
- Thursday, September 08, 2011 7:16:00 PM
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Date: 8 months ago
Runtime: 1:30
Views: 28,177
Sneaky Peek
I must be getting braver. I joined a local gym a couple of weeks ago near to my house - I was thinking about how to hide my cameras around this place, but its impossible. So then I had a great new idea - why not just hide myself in a changing cubicle and film guys through the gap in the door? I tried it out last weekend and it went great. I was very scared though, if I get caught Ill be in lots of trouble. But this first guy I filmed is amazing and more than makes up for the risk. Hes got huge balls. Check him out, hes very hot!
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Top Comments
All Comments
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The Land Of Nod Lyrics - Natalie Merchant
From Breakfast on through all the day
At home among my friends I stay,
But every night I go abroad
Afar into the land of Nod.
All by myself I have to go,
With none to tell me what to do--
All alone beside the streams
And up the mountain-sides of dreams.
The strangest things are there for me,
Both things to eat and things to see,
And many frightening sights abroad
Till morning in the land of Nod.
Try as I like to find the way,
I never can get back by day,
Nor can remember plain and clear
The curious music that I hear.
Click here to submit the Corrections of The Land Of Nod Lyrics
Please Click Here to Print The Land Of Nod Lyrics
The following area is only for review, if you want to submit the lyrics or the corrections of the lyrics, please click the link at the end of The Land Of Nod Lyrics.


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LNN man back to BBC
London News Network (LNN) head of news Malcolm Balen is to return to BBC News as a consultant when he steps down from his post this week. The former BBC News executive editor, who said he made the decision to leave in the summer and was not affected by the redundancies announced following ITN's take over of LNN's news operation, will consult for both television and radio news, specifically on coverage of the Middle East.
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Some facts as I know them at deadline: Two are dead and dozens are injured after a high speed chase along Red River Street. in downtown Austin, Texas last night. After being pulled over by police for a suspected DWI, the vehicle sped off against traffic, crashed through a barricade and plowed throug ... More >>
The Knitters -- featuring John Doe, Exene Cervenka and DJ Bonebrake of X, and long-time musical pals Dave Alvin and Jonny Ray Bartel-- performed on Sunday night at the Old Rock House. Did you go? How was it? Judging by the following video, the show sounded more like a Friday night hootenanny than a ... More >>


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How do you organize your spice rack/cupboard?
- boyzoma Jul 25, 2010 12:25 PM
Ok - so I may be a little anal retentive. My spices have an exact place for each one. I can reach for something without even looking. Mine are in alphabetical order. Last night was the last time I used any spices. So today, I decided I wanted a bloody mary. I grabbed the celery salt off hand and put the first shake into the vodka/tomato juice. It wasn't celery salt - it was salad seasoning! DH had been in the cupboard after I had gone to sleep last night and apparently decided to "rummage around" for what he was looking for (he knows better). Low and behold, all my spices were mixed up. So after a nice re-arrangement and discussion with DH, I got to wondering - how do you do your spices?
PS - the best spice rack I have ever seen my dad built for my mom. There was a large space next to the refrigerator so he made a spice rack the height/depth of the refrigerator, about 4" wide with shelves all the way down. He placed this on a pair old roller-skates so that it could "roll out" with a handle on the front! Great use of wasted space and old skates!
re: Sinicle
ditto and ditto...fortunately for everyone else, i live alone ;)
re: goodhealthgourmet
Semi-Ditto, Ditto, and Ditto. :-) I learned the shopping list method from my Mom. Woe to those supermarkets who change up their aisles after I've gotten used to them. :-)
As for the spice cabinet - I use Rubbermaid Lazy Susans in my cabinet (or as we call them in our family, turny-go-rounds). A couple of singles, two doubles. The baking spices are grouped together, alphabetically, and then the rest of them all alphabetically as they are, depending on where they are. Tall containers are on single turny-go-rounds, the shorter jars are stacked on top of each other on the doubles.
Lesser used spices/herbs are still alphabetical; just on the inside of the turny-go-rounds. So if I need ground coriander (infrequently used), I'll rotate to the "C" on the appropriate lazy susan, remove the celery salt and probably something else, and coriander is in the center area.
I don't, I'm afraid. I have thought about it, but I just can't. This means that every time I want one I end up with about ten on my counter top to put away again. I have found that it means that the ones I use most (cumin, paprika, oregano, garam masala....) always end up at the front, so quite often it works in my favour. Other times it's just a pain in the neck....but do tell, are yours all in one long line then? I have a square cupboard for mine and am not sure how I could alphabeticise them - I look forward to hearing ideas from other people with better organisational skills than mine!
re: flashria
Mine are arranged in rows (I don't have enough room for a spice rack). But I know what is in each row. However, it is really a pain if I find something "new" that has to fit in. I have to relearn my spices all over again. LOL (sometimes I am my own worst enemy)
Mine are always put away willy-nilly. Yes, I have to take out about 10 bottles when I'm looking for something but I'm just not that organized.
A friend of mine remodeled her kitchen and has a large flat deep drawer (under what was supposed to be a wall-oven opening, but she had made into a liquor cabinet). The drawer is lined so bottles don't roll around and everything is set into the drawer label up in general alphabetical order. I appreciate it when I'm over there cooking (her new kitchen is a dream to cook in!) but it's too anal retentive for me to consider repeating in my own home.
re: Harters
LOL...I'm with you, Harters....general disarray about describes it...though I DO try to keep my most oft-used ones front & center...cumin, cayenne, turmeric, chili powder, ginger. ARGHH!!!
I organize mine by families - groups of spices and herbs that I use in similar ways. So there's a section of leafy green herbs like basil, thyme, dill weed, etc. Then there's a section of hot/piquant spices like paprika, tumeric, cayenne pepper, etc. Then there's a section for spices that are often used in baking (but can be used in regular cooking), like powdered ginger, cardomom, cloves, coriander. I keep all the salts (not very many these days), and powdered garlic and onion together.
Nothing is alphabetized.
re: 512window
I am with you 512. I have two drawers that are generally arranged by "green stuff" and seasonings and a second drawer that has baking stuff. Nothing alphabetically; about as far as I go is if I use all of something, I put the empty bottle on the shelf in the pantry so when I go to buy spices next I remember what I am out of.
re: 512window
I organize my spice rack the same way, by 'families', but in a random order within each family.
My spice cupboard however, is entirely random, but I can navigate it easily enough due to memory of the shapes and sizes of the containers for each spice. And most of my spices are whole, so I don't have to sort through random brown powders.
re: 512window
I do this too, it makes total sense to me, but when someone comes over and asks where, say, dried thyme is, they hardly ever seem to "get it" when I say it's with the other similar herbs! I'm thinking of switching to the alphabetic system, but the problem then is, do you put New Mexicos and Chipotles together under "C" for chilies, "P" for peppers, or under "N" and "C"? Maybe I WILL stick with this system. :)
re: Jemon
I keep all my peppers--black, white, green, crushed red, cayenne, Szchewan, Indonesian long--under "P" for pepper. Chile peppers are all in zip-locks clipped using binder rings to my wire spice rack and alphabetical by the name of the chile from top to bottom. It's really just a question of what works for you, but my system seems to work really well on those occasions when someone else is cooking in my kitchen. At least, I've never found spices in the wrong place--as I have nearly all my food prep implements and gadgets.
re: 512window
Yup. It is a great system. it makes sense for those of us who know whats what!
Mine are in alphabetical order. So many start with C, though, and I feel slightly silly reminding my SO that cumin comes before curry and after cloves. My mom was a librarian, so that's my excuse.
Salts, peppers and sugars are closer to cutting board and stove. I use those when cooking/on the stovetop.
The other side of kitchen has a wood rack (on the side of a cabinet) we made fit after we bought 21 rubber sealed jars at a great sale. It is just next to the coffee/mixer/dough kneading counter. When I buy bulk spices (usually one ounce/a few Tablespoons or however much I think I will need), I put the plastic bag inside a jar.
Extracts and flavorings inside a cabinet above the coffee and mixer/kneading area.
Not really alpha or labeled on the exterior. I don't buy too much-that's a waste. I can see everything and know what it is since it will be gone in a month or so.
I do load up on Herbes de Provence constantly and cardamom around the holidays. But also bulk and it gets used almost immediately. I don't buy much but seasoned salt and celery salt in grocery stores.
re: Cathy
I have a shallow drawer next to the stove where I keep spices laying down so I can see the label. It works great, pull out the drawer & everything is visible.
I keep seasoned salt, powdered onion & garlic in the front, blends like Old Bay, Tony Chachere's & Cavender's in the back because they're big & not used as often. The rest are grouped loosely by cuisine. If I use them together , they are near each other. Because they are laying down & not all the same height, they do not form neat little rows.
This only bothers me a little.
Cinnamon, nutmeg, allspice, mace, ect (that I use mostly in baking) are kept in a cupboard with vanilla, baking powder, soda & cream of tartar.
Maybe you all can inspire me. I keep my spices on one of those three-tiered plastic shelves in the pantry, but we have such limited pantry space as it is, there are always bottles and cans and jars and bags blocking a clear view of the spices whenever I need them. I have NO MORE counter-space, so that isn't an option. I'm also skeptical about so many store-bought spice racks that come with pre-filled spice jars. I imagine a lot of those could be stale, after sitting around Bed Bath and Beyond warehouses for who knows how long. I have most of the major spices already, and mine are stale enough, thank you very much!
So what I'd really love is the perfect wall-mountable spice rack, something with a few rows of shelves so my jars can be on display, facing forward and accessible. Ideally the rack would only be three inches deep at most so it doesn't jut out too much. Do they even make a spice rack that simple?
re: Big Bad Voodoo Lou
That's exactly what I have. Two inches deep and wall-mountable. I'll try to remember where I bought it. Anyway, it does exist.
re: Glencora
Found it. RSVP Wall Cabinet Mount Spice Rack (12 Bottle) 31.99 on Ebay. I don't think I paid that much, but I've had it ten years and have been very happy with it. I think it's more attractive than most and takes up no space.
re: Big Bad Voodoo Lou
"So what I'd really love is the perfect wall-mountable spice rack, something with a few rows of shelves so my jars can be on display, facing forward and accessible. "
there are options, but they never hold ENOUGH for me. i wish i could keep my spices tucked away in a drawer, but i've never been fortunate enough to live in a place with a kitchen to accommodate that setup - most drawers aren't even big enough for those cool spice drawer organizers i've seen.
i finally decided to "build" my own: silver magnetized boards from the Container Store + stainless steel spice canisters (with my own labels). tack the boards to the wall in the space between the upper cabinets and the counter, and voila! instant spice rack, no loss of counter OR cabinet space, and it's "expandable" because i can always just add another board if necessary.
re: Big Bad Voodoo Lou
IKEA is selling (they're new) clear top, screw on, stainless metal canisters three for $4, and really nice (all my knives are on two, too) stainless magnetic strips/racks, for only $9. I can get five or so of the cannisters on one strip.....and those are large cannisters. They may have smaller ones, too. Mount them up your wall and you're good to go!
re: Big Bad Voodoo Lou
I have two spice rack drawers. Each has three drawers and the spices lay on their sides, but when you pull the drawer out, it drops down. I ordered them from Brylane, I think. I also have a carousel on the counter for stuff I use all the time, e.g. salt, pepper etc.
I keep them in alphabetical order.
I've got dozens of different spices. Until I decided to be anal about things it was always impossible to find what I wanted. So now put most of the spices in freezer bags, then alphabetize the bags in boxes meant to store photos. The boxes neatly fill the bottom shelf of one of my upper cabinets.
re: alanbarnes
i love this idea from an organizational perspective...but i wouldn't trust myself to fumble with a ziploc in the midst of cooking chaos. i have no doubt that my impatience would eventually result in a bag ripped open, with spice flying everywhere!
I arrange golf shirts in my closet alphabetically by the club of their origin, but my spice cabinet is a chaotic game of whack-a-mole. That's how single men live.
I have these magnetic tins:
and they are stuck on the side of my fridge alphabetically. There are more than 100. I love them.
re: runwestierun
Holy crap! That's a lot of spices!
I do the same thing, but am at 71 -- 7 rows of 10 tins, with the extra one on the side. First row are all the different salts. Next three rows are spices commonly used in Indian/Mexican cooking -- cumin, cardamom, coriander, etc. Next row are the different types of chili peppers. Next row are spices commonly used in Western European/Mediterranean cooking -- basil, marjoram, etc. Then last two rows are stuff that I use in East Asian cooking -- Szechuan peppercorns, white peppercorns, tangerine peel, etc. My sole one tin on the side is whole nutmeg -- couldn't fit it in my 70.
re: Miss Needle
I know it sounds like alot, but I don't have anything that's really asoteric in there. I have alot of different peppers (white+black--both ground and whole, pink "peppercorns", szechuan, long, smoked black pepper, green, mixed). When you combine those with the different ground chili powders, that takes a quarter of the tins. I love that I can have eo many and it doesn't take any cupboard or drawer space.
re: runwestierun
Definitely. I've got a small kitchen compared to most people in the US. Having my spices on my fridge freed up a lot of space in my cabinet for other stuff --though I can really use a pantry. One day ...
re: runwestierun
Okay, I have a silly question, for those of you that transfer your spices to lovely little tins or pretty bottles, what do you do with the spice that doesn't fit in there? In my experience, even a medium-sized bottle (like mccormick montreal steak seasoning comes in) would overflow any of the spice jars I see for sale. I have a burning desire to get some beautiful little jars that I saw on a television show, but I'm flummoxed by this point, LOL. I guess if you buy all of your spices in bulk somewhere it's a moot point, but I have a monstro-huge bottle of garlic salt, for instance...
re: ginikay
What I do is take the leftover spice, put it into bags and cram it into a plastic storage container that I keep in a cupboard in the back behind some pots and pans.
re: Miss Needle
Heh... perfect! :) Fancy spicejars, here I come!
re: Miss Needle
the problem with plastic bags and plastic containers is that it all starts to smell the same.... at least that has been true when i did that for indian spices. glass is the best, i think.
re: alkapal
Alka, totally agree with you about glass -- not just for spices but for everything in general. But living in a small apartment in Manhattan, one gets to be very creative in trying to maximize space.
re: alkapal
I have to add that I bought some asfoetida (hing) from an Indian grocer, and even in it's original (plastic) container, I ended up putting it in the garage due to the smell. I don't know if glass is the only solution. But SOME solution was needed.
Oh gosh. I just realized I'm anal-retentive. This morning I didn't even know what that meant. In my kitchen there are 3 spice & herb hiding places. One above the sink that holds on the bottom shelf left various ground peppers and paprikas. On the bottom shelf right are various curry powders and spice blends I've bought or made myself. In the middle are all the salts one absolutely needs to survive..
Second shelf left holds spices one needs for baking such as cinnamon, allspice, nutmeg, mace, etc. Second shelf right holds leafy dried herbs like basil, oreganos (yes, several varieties), mint, thyme, marjoram, etc.
Then there's another cabinet above the counter to the left of the sink which holds spices one would use in Asian cuisine: several mustard seeds, cumin, coriander, garam masala, 5 spice powder, turmeric, etc. Also seldom used stuff like juniper berries. This is a cool, temperature-wise, cabinet. All this is on small-ish lazy susans.
Next, we move into the pantry where you will find baskets of dried chiles, and back-ups of spices I might run out of, God forbid, including the liquids like vanilla and rose and orange waters, etc. and gallon jars of herbs I've dried from those growing in my garden. HELP...
No. that's ok. I'm fine.
I have two very shallow drawers that have lots of Penzey's jars lined up so I can read their labels (aka, they're on their sides) and then I bought some cheap plastic silverware drawer dividers for the little Tone's sizes jars, which also are flat. That works great. Now, the spices I buy in bulk are not so great: they're in old Plochman's mustard jars with the great, plastic lids, and in a pie safe. That requires rummaging, but as one person said, the spices/herbs I use the most migrate to the front....all the hot sauces (dh collects them) are on a lazy susan in the cabinet above the spice drawers. On one side of that are the salts and peppers; the other side has shakers and misc. seasonings. On the next shelf up, all the vinegars/honeys/oils reside, basically in groups according to general identity, but they still muddle about when I'm not looking ( or is that dh and dd?)....soy sauce, etc. is on this shelf, too.
It's not great, but for an old, poorly laid out kitchen, it does okay.
re: Beckyleach
Oh, forgot because it's a new addition: baking powder, kosher salt, Real salt, baking soda, and cinnamon are in bigger screw jars that stick on a magnetic strip, right below my measuring cups and spoons, next to the cart with my KA mixer and bowls, and above my pastry marble. This is my new "baking space" and I love it.
re: Beckyleach
We love our old Plochman's mustard jars! Has anyone see any available for sale?
I keep the herbs I use most frequently lying on their side in a drawer handy to my stove and prep area, alphabetically. My "hot" spices are in the fridge - I had weevil issues with chili based spices several times over the years, so now they take up a chunk of real estate in one of the vegetable bins. My baking spices are with extracts, baking soda/powder, etc. in a cabinet. The other herbs/spices that are used infrequently are there too on one of those tiered/stepped things that has the back raised level. These are arranged by use/category and wedged in by size and stack-ability - a bit of a pain, but there are major space constraints. Being of short stature, my top shelves are for seldom used items. My back stock, larger Penzies bags and such is stored on a top cabinet shelf in a basket in alphabetical order. I keep a list of what is in the basket taped to the inside door of the cabinet as a memory aid.
I once had a gallery style kitchen with a floor to ceiling set of cabinets about 4" deep that were just behind me as I stood at the stove. Held everything, I could see everything, it was perfect. I miss that set up!
here's how i organize mine: i put them on my four revolving tupperware lazy-susans in the cabinet near the stove, then lay some dried peppers in baggies on top of a couple of those, then fit in bottles and jars around those, then put indian store stuff in glass jars in another cabinet.
I can't believe no ones said this... use a SpiceStack! It's an in-cabinet plastic organizer that holds about 27 spice bottles. Makes it really easy to find and grab what you need while cooking without making a complete mess every time. Check it out at SpiceStack.com and some Bed, Bath & Beyond stores.
Wow - some great feedback here. I love some of these ideas. They can be so varied. Please keep them coming!!!!
I have mine in a drawer, ones bought loose or that I'm running out of in those half-saandwich-sized zip top snack plastic bags, alphabetized, in front. Those in bottles and the nutmeg grater are behind the bagged ones, also alphabetized. At least they were when I arranged them to begin with.
A huge improvement on the everything jammed willy-nilly into 2 old 13x9" pans stacked on top of each other that I had to haul both of out of the crammed cupboard to find anything in. One of those now holds all my chili peppers in a separate cupboard dedicated to ingredients.
I attempt organization as I have one cabinet devoted to spices. I have a Rubbermaid lazy susan that I keep my spice jars on. The space next to it is where I keep my olive oil, salt, pepper grinder, etc. On the shelf above is where I keep my bags of bulk spices. I generally know where everything is but anyone unfortunate enough to go into it is just like "screw this, I'll just ask her to find it."
I have a smallish kitchen and long ago ran out of room to keep the spices in drawers or in the cupboards. I bought a 3 tier wrought iron shelf (both useful and aesthetic) and have them up on the wall.
The bottles that are all the same size I have in alphabetical order. The larger spice boxes and larger and odd shaped containers I have on the deeper bottom shelf.
When I open a bottle of spice I write down the date on the label so there's no question how old it is.
re: Axalady
The idea of a wrought iron spice rack really appeals to me . . . a spice rack has never really struck me as something I need, even though I mutter a quiet, "damn it" when I need something from the cupboard that is considered a third tier' spice (way in the back of the first shelf), like caraway seeds.
re: Axalady
Dating is a great idea! Remember whole seed spices last much longer.
At the stove, I have a rectangular wire basket, most commonly used spices in the front, rarely used in the back, hot and spicy on the left, italian on the right, dill in the middle. There's also an overflow area with a second pepper grinder because my husband didn't like the first one, a salt grinder, and a couple of extra things I got later or ... well, whatever!
Exception: the cinnamon is in the cabinet above the coffeemaker where I keep the filters and such, because I always put a little cinnamon in with the grounds when I make coffee. 99 percent of our cinnamon consumption is via the coffee method.
re: occula
I keep my cinnamon next to the coffeemaker as well, along with the honey (I have a tea drinker in the house, and we have a designated 'hot beverage' section). I never thought that was odd until the boyfriend went through a cinnamon toast phase and grew irked when he couldn't find it in the cupboard. It had been next to the coffee maker for the last three or so years, illustrating the fact that the kitchen really isn't his domain, if he's that lacking in observation.
I have floor-to-high as I can reach wire shelving, 18 inches wide four inches deep. Of course spices are in alphabetical order! How the hell else could you find what you were looking for? And zippered plastic bags containing bags of dried chiles, nearly a dozen of them, are hung, alphabetically, top to bottom, using binder rings clipped to the wire rack. Doesn't everyone?
I used to have a housekeeper who, even after being asked not to, would rearrange my spices just to let me know she had cleaned them. I fired her. Guess that doesn't work with a husband, huh?
re: JoanN
The wire shelving is something I used to have on the inside of a pantry/cleaning closet in a rental unit I lived in back in the 1980s. It was WONDERFUL! The kitchen was tiny, but having all of this just steps away in another room was great.
And I would have been P.O.'d at that housekeeper to rearranged the spice rack as well!
re: pdxgastro
"""Spices are meant to be kept in a cool, dry, dark place. That means nowhere near the stove."""
hey, pdx, we know that. but we only have so much space. is it better i put it in the cabinet over the dishwasher? or the cabinet on the OTHER side of the stove? see?
re: alkapal
Counsels of perfection. In my last place I would have had to keep them under the bed.
re: buttertart
i do have some in a lower cabinet (though it is next to the oven), in glass jars, kept "together" in a plastic dish pan, but it is such a PITA to access/use them, that i find myself avoiding having to use them because of having to hunch down, then pull out the "tray", etc.
re: alkapal
Have 4 drawers along the stove wall, the spices live in the 4th drawer, closest to the dining room. It's far enough for me.
re: pdxgastro
Most kitchens have four sides. Saying "near" means on one of the sides perpendicular to the stove and not the side opposite the stove. I don't think anyone said they keep their spices OVER the stove, which is wrong.
re: Cathy
"Most kitchens have four sides"
actually, considering the proportion of urban/city-dwelling Hounds, i wouldn't say that. many of us have open kitchens with only 2 walls, or *teeny* galley kitchens in which the third wall is practically nonexistent (and there's not even enough room to open the oven or refrigerator door while standing directly in front of it). i've been forced in many homes to store my spices much closer to heat sources than i would have liked. i just moved into a new place two days ago, and FINALLY have a kitchen that allows me to store them a good 4 feet away from the stove.
re: pdxgastro
>>"Spices are meant to be kept in a cool, dry, dark place."<<
Where, exactly, do you think spices come from? Someplace cool and dark like Scandanavia? Sorry, most spices grow in the tropics, which are well-known for being hot, bright, and damp. And I think it's safe to say that the per-capita consumption of spices in India, Thailand, and Mexico is a little higher than in, say, Canada.
If you buy ground spices, you should definitely keep them in a cool, dark, dry place. They won't taste quite as bad as if you stored them over the stove. But they won't taste particularly good, either.
Whole spices, on the other hand, are remarkably robust. And they taste better. Less fussy, better flavor - what's not to like?
re: pdxgastro
Over the stove, definitely a problem with hot steam rising. But in a drawer or cabinet probably not. Newer ovens have excellent insulation, mine is barely warm to the touch, plus there is the added insulation of the cabinet. And maybe your oven isn't anywhere near your stove/range top. :)
i have one cabinet by where i cook and a small pull out near the stove.
every random amount of time i get a bug up my as and loosely arrange them so my more commonly used ones are more accessible. then i let it all do what it likes until the bug crawls up again
I have a double wide pull out drawer for my spices. When you open it, the spices are arranged alphabetically in small glass jars with labels on top. Salt and pepper mills are located next to the stove though since I use them non-stop.
My husband has learned to put things back in alphabetical order and funny enough, he now gets more annoyed than me if a jar is in the wrong spot.
These are so wonderful. DH and I are planning on remodeling our kitchen within the next year or so (if I can find a job) and am finding all these suggestions so helpful (and also verifying that I am not crazy). Please keep up the ideas.
I, too, have a very small kitchen and very limited storage space. I started out using the drawer next to the stove (I know, I know, cool and dark, but dark is the best I could do, and to be honest nothing in the kitchen except for the fridge is cool). Then I ran out of space and bought a cheap swivel countertop rack. I promptly dumped almost all of the "included" spices and replaced them with the spices and blends I use most frequently, since it's neither cool nor dark and I figured they'd hopefully get used up before they got too bad.
I did make a half-assed attempt to label and alphabatize, but I couldn't find decent labels, and the masking tape peeled off about half of them. So now I basically use what I can identify, and am trying to use up or identify the unknown blends with my not-so-famous "mystery scrambled eggs." (Shh, hubby doesn't know.)
re: Mestralle
I have an inexpensive Brother P-Touch label maker. I use it with the clear tape for my spice jars. I frequently buy bulk spices at my natural foods store or purchase by the bag from Penzies, so a legible label is much needed!
I have knickknack shelves pounded into the wall. Small quantities are kept in labeled glass jars with cute red picnic cloth patterned lids. 1/2 of one shelf is all my baking type spices - gap - savory type spices (cumin, cayenne, etc). Second shelf 1/2 dried herbs - gap - misc little plastic jars of stuff. I also have a bin nearby where I put more rarely used spices and the remains in the little bag from the bulk bin if I buy too much. Finally all my pickling spices are rolled in their bags in a quart canning jar. Sounds more complicated than I thought ... I'll give SO a break when he doesn't put things back in the right spot!
I don't have much room but have my spices sitting in two lidless plastic boxs with 2" sides. I write the name of each spice on the lid of each jar so I can lift the box down and see what is there. The ones I use all the time are in front, the rest no special order except that one box has all single spices and the other box has some singles and some combos such as my favorite curry, Spike, Old Bay, etc.
We have shallow drawers next to the stove. We write the name of the spice with a Sharpie on the tops of our spice jars that aren't already labeled on top. We don't bother alphabetizing -- the ones we have used most recently move to the front, and it's easy to see at a glance what's in the drawer. For seldom-used spices, we probably should keep them in the fridge or freezer to preserve them, or better yet, buy as needed, but instead we have a box in the cupboard above the fridge.
Edit: somehow I didn't see Calliope's post -- we use almost the same system.
I've never had a system that worked worth a darn for organizing spices. I have lots of spices and no room on the kitchen walls for the logical thing: wooden rails with spices in alphabetical order. Anyway, my girlfriend would never go for it, even if I had the space.
As a result, I have a semi-organized system in the pantry: multi-tiered white wire with plastic coating (like they put on dish drainers) attached to a wall. Most of the spices are here. Then I supplement this with one rail of primo spices in the refrigerator out in the garage. I refrigerate these (Pennzy's spices mostly) until they get somewhat elderly and then move them to the pantry where they reside with the McCormick's and other spices.
re: gfr1111
a nursing home for elderly spices, now that's a funny idea! ;-).
I organize mine by "category" as it makes sense in my head. Each category gets a section in my pantry.
Savory Dried herbs and spices (caraway, fennel, cumin, coriander, sumac, etc.)
Sweet Dried spices (cinnamon, nutmeg, allspice, vanilla bean)
East Asian (soy sauces, vinegars, chili sauces, oils, five spice, star anise, sichuan pepper, white pepper, dashi, etc.)
Sub-continental Asian (mustard seed, ginger, cardamom, turmeric, tamarind, galanga, lemongrass, kaffir, fish sauce, garam masala, rose water, coconut milk, etc.)
Latin (dried chilies, Mexican oregano, epazote, achiote, etc.)
My fridge has sections of sauces, including Japanese misos, wasabi, kewpie, Korean bean pastes, more chili sauces, and usuals ketchup, mustards, pickles, horseradish, etc.
I have sections of oils, rice, pasta/noodles and a dedicated section just for my giant storage of tomato paste.
I don't have many "useless" spices since I go out of my way to use them up. My cooking is inspired by which spices/ingredients I have left and have targeted to use up.
Your Dad's rack sounds great. I made my own, too, from frustration about how to store my many spices. I wanted them out of the light and accessible. I ended up building this pair of racks and attached them to the inside of my pantry doors (the zip-lock bags have things like leftover spice rub mixes and cinnamon sticks):
re: Bada Bing
Love your rack. Great idea, too. Way to go.
re: boyzoma
Thanks. I am glad finally to have found a satisfactory way of dealing with all those jars! Even still I have overflow, but not as much.
Poorly. Spices occupy two shelves in a cabinet next to the stove (small kitchen; nowhere else for them). One shelf is anything containing to or vaguely related to chili, including paprika, curry, taco seasoning, etc. The other shelf is everything else. The split is about even. My (mostly non-cooking) spouse arranged them this way and I've never felt energized enough to change. But some good ideas here!
Fortunately, we have an adjacent dining area to our kitchen and my husband is very indulgent of my ever-growing collection of ingredients. He gave me the Ikea bookshelf (one of the open design 4-shelf 6+ footers) from his office to have easy access to all my stuff. Man, I dig him!
As far as organization, I have a shelf for liquids, vinegars and the like, oils, etc. Then, there is the shelf for the in-use containers of spices and herbs, another for bins with back-up bags of bulk. Then, the last shelf is for the big/heavy toys like the lidded roasting pan, food processor, mortar and pestle, etc. Within the shelves, the closest to the stove and food prep area are the most commonly used items. Then the rest are put together by cuisines, so they're easy to grab when I'm getting everything together before cooking.
I am currently reorganizing. I have a 9x13 straight sided pan that I keep all my baking stuff in. vanilla,cinnamon, baking spray, baking powder etc. Everytime I bake I pull the tray out. I keep 1/2 tsp measuring spoons in some of those items.
I did have a shallow drawer for spices but I am going to make a magnetic rack. The tins will be different sizes if need be but mostly 4 oz .
http://www.magnetking.com/#psamagnet I am using thick out door adhesive
There are other sources as well for kits
I need to do something because right now it is getting out of hand. I meant to buy a masala dabba for my Indian spices, but there is nothing adequate for the tiny amount of space I have unless I leave it out on the counter. Spice racks with empty bottles are just too costly for me right now as I'd need to buy several and line my entire backsplash with racks. Right now I keep my boxed spices which are typically Indian or North African to one side of the front cupboard. Spices I use in the fall and winter have been pushed to the back. Peppers are in front. Bagged spices, jarred seasonings and items typically used in Asian cooking are on the right. In front of boxes of Shan masalas. The shelf above is filled with wine glasses and just enough space for my coconut milk and sesame oil.
I moved into an existing roommate situation with two people who are not huge cooks. When one moves out, I am re-arranging the kitchen to make things more sensible, although as it works out, we all know where everything is in the jumble. It's just a hassle when you have to pull everything out to get to the back of the cupboard. One of the many annoyances of living in New York.
Having recently moved back in with my parents for my final year of grad school, I had a lot of spices to organize and sort through while combining our kitchen supplies. After throwing out a bunch of 10-year-old tarragon and the like, there were still too many spices to fit in the cabinet in any organized, usable way. My dad came up with the awesome solution of installing what would normally be a bathroom cabinet above the phone in our kitchen on the one bare section of wall. It is the perfect spice cabinet, and finally all of my spices are organized in alphabetical order and are readily accessible! You have no idea how happy this makes me.
re: operagirl
My mother-in-law has her spices and herbs alphabetized and on little step shelves that I believe Rubbermaid or somebody similar made back in the day, in a cabinet directly above her cooking island. Also has the lesser-used ones and ones in bigger packages in the other side of the cabinet (it opens on both sides). Inventory control is pretty tight, however, was browsing for cracked pepper this last trip and found some seasoned cracked black pepper in the area with the bulkier packages - the copywright date on the label was 1975 and it was from McCormick's in Baltimore which I think hasn't been an operating plant since the '70's. The pepper wasn't too bad, actually!
re: buttertart
McCormick's plant was still perfuming the inner harbor in 1981, and I think stayed in production until the late 1980s, but that's still some well-preserved pepper...
Just got home from another visit to some lovely specialty spice shops so had to pick up some more to add to my collection, bringing it up to nearly 100, most of which are whole spices as I like to grind them myself.
I store mine in drawers (thankful to have a large functional kitchen) in categories. For example, I store all my expensive and exotic spices in separate drawers according to ethnicity. Others (i.e. McCormick's) are stored alphabetically; some of which are stored in old spice containers that I use so often I know precisely where each one is and recognize them by their lid colour.


text:
|By Business Wire
Article Rating:
|November 12, 2012 09:50 AM EST
The OASIS international consortium has launched the Cloud Application Management for Platforms (CAMP) Technical Committee, a project to define the interoperability standard for managing applications in Platform as a Service (PaaS) environments. CAMP will leverage similarities between commercial and open-source PaaS products to produce a simple API that is language-, framework-, and platform-agnostic. Using CAMP, companies will be able to migrate their cloud applications from one PaaS vendor to another by mapping the requirements of applications to the specific capabilities of the underlying platform.
"Companies are starting to experiment with PaaS, but even as they do, it becomes clear that variations between the vendors' application interfaces will make it hard to move applications from platform to platform. That looks a lot like vendor lock-in, and it's putting customers off," said Rachel Chalmers, VP of Research at The 451 Group. "It is encouraging to see that this issue has been grasped by the vendor community and is being addressed within the OASIS framework."
"CAMP's goal is to define a simple standard RESTful API along with a JSON-based protocol, with an extensibility framework that enables interoperability across multiple vendors' offerings. Using CAMP, users can manage their application lifecycles and move applications between clouds easily," said Martin Chapman of Oracle, chair of the OASIS CAMP Technical Committee. "We expect CAMP to foster an ecosystem of common tools, plugins, libraries and frameworks, which will allow vendors to offer greater value-add."
Work on CAMP was initiated in late 2010 by a group of seven companies, Oracle, Red Hat, Rackspace, Cloudsoft, Huawei, CloudBees, and Software AG. They transitioned the project to OASIS in order to ensure CAMP would benefit from broad industry participation in an open, collaborative setting.
"CAMP is one of several new Cloud standardization projects at OASIS that make use of JSON and REST," noted Laurent Liscia, OASIS executive director and CEO. "We see the standardization of CAMP as an important step in guiding the industry into an ecosystem of interoperable and portable cloud systems."
The CAMP Technical Committee is open to all interested parties, and new members are encouraged to join at any time. Archives of the work are accessible to both members and non-members, and OASIS invites public review and comment on the work.
Support for CAMP
"Enterprises are getting serious about hybrid cloud computing – combining their on-premise capability with cloud service provider offerings. Enterprises are also zeroing in on PaaS – cloud middleware if you will – as the most effective way of exploiting cloud. However, to de-risk their hybrid cloud strategy and avoid PaaS lock-in, they view genuine multi-cloud support as absolutely essential and the work of the OASIS CAMP TC as critical, since cloud-agnostic application management is the key to cloud interoperability."
-- Duncan Johnston-Watt, CEO
"Organizations clearly desire better cloud portability, usability and interoperability for PaaS environments. JumpSoft is committed to supporting open standards in our application management products. CAMP provides a standard API for cloud application management solutions to ensure customers will have a choice in their cloud technology and services."
-- David Sawyer, CEO
"As part of the OASIS Technical Committee for CAMP, Oracle looks forward to continuing to help define a simple REST-based approach for management of cloud-based applications. In addition, CAMP can provide a framework for extensibility to support the evolution of products, while enabling portability across clouds and compatibility with PaaS-aware and PaaS-unaware application development environments."
-- Jeff Mischkinsky, senior director, Oracle Fusion Middleware
"As a Sponsor member of OASIS, Software AG welcomes the formation of the CAMP Technical Committee. As a co-author of the CAMP specification, we hope our contributions to this TC effort will serve to advance CAMP as a standard that is broadly adopted, enabling interoperability between vendor products while offering increased choice for customers. We are excited about the emerging standards efforts in the Cloud space, that is expected to transform the way business is done in the future."
-- Prasad Yendluri, VP & Deputy CTO
"Standing Cloud is committed to helping cloud customers avoid lock-in, so that they can leverage the cloud without limiting their future options. Industry standards are the most powerful way to ensure this flexibility for the long term, and we are enthusiastic about our participation in the OASIS CAMP Technical Committee to help realize that vision."
-- David J. Jilk, CEO
Additional information:
OASIS CAMP Technical Committee
About OASIS:
OASIS (Organization for the Advancement of Structured Information Standards) is a not-for-profit, international consortium that drives the development, convergence and adoption of open standards for the global information society. OASIS promotes industry consensus and produces worldwide standards for cloud computing, content technologies, business transactions, security, privacy, SOA, the Smart Grid, emergency management, and other applications. OASIS open standards offer the potential to lower cost, stimulate innovation, grow global markets, and protect the right of free choice of technology. OASIS members broadly represent the marketplace of public and private sector technology leaders, users, and influencers. The consortium has more than 5,000 participants representing over 600 organizations and individual members in 100 countries.
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The Internet of Things will put IT to its ultimate test by creating infinite new opportunities to digitize products and services, generate and analyze new data to improve customer satisfaction, and discover new ways to gain a competitive advantage across nearly every industry. In order to help corporate business units to capitalize on the rapidly evolving IoT opportunities, IT must stand up to a new set of challenges. In his session at @ThingsExpo, Jeff Kaplan, Managing Director of THINKstrategies, will examine why IT must finally fulfill its role in support of its SBUs or face a new round of...
Nov. 27, 2014 10:00 AM EST Reads: 1,195
One of the biggest challenges when developing connected devices is identifying user value and delivering it through successful user experiences. In his session at Internet of @ThingsExpo, Mike Kuniavsky, Principal Scientist, Innovation Services at PARC, described an IoT-specific approach to user experience design that combines approaches from interaction design, industrial design and service design to create experiences that go beyond simple connected gadgets to create lasting, multi-device experiences grounded in people's real needs and desires.
Nov. 27, 2014 08:00 AM EST Reads: 1,199
Enthusiasm for the Internet of Things has reached an all-time high. In 2013 alone, venture capitalists spent more than $1 billion dollars investing in the IoT space. With "smart" appliances and devices, IoT covers wearable smart devices, cloud services to hardware companies. Nest, a Google company, detects temperatures inside homes and automatically adjusts it by tracking its user's habit. These technologies are quickly developing and with it come challenges such as bridging infrastructure gaps, abiding by privacy concerns and making the concept a reality. These challenges can't be addressed w...
Nov. 27, 2014 07:45 AM EST Reads: 1,492
The Domain Name Service (DNS) is one of the most important components in networking infrastructure, enabling users and services to access applications by translating URLs (names) into IP addresses (numbers). Because every icon and URL and all embedded content on a website requires a DNS lookup loading complex sites necessitates hundreds of DNS queries. In addition, as more internet-enabled 'Things' get connected, people will rely on DNS to name and find their fridges, toasters and toilets. According to a recent IDG Research Services Survey this rate of traffic will only grow. What's driving t...
Nov. 27, 2014 07:00 AM EST Reads: 1,464
Scott Jenson leads a project called The Physical Web within the Chrome team at Google. Project members are working to take the scalability and openness of the web and use it to talk to the exponentially exploding range of smart devices. Nearly every company today working on the IoT comes up with the same basic solution: use my server and you'll be fine. But if we really believe there will be trillions of these devices, that just can't scale. We need a system that is open a scalable and by using the URL as a basic building block, we open this up and get the same resilience that the web enjoys.
Nov. 27, 2014 06:45 AM EST Reads: 1,353
Connected devices and the Internet of Things are getting significant momentum in 2014. In his session at Internet of @ThingsExpo, Jim Hunter, Chief Scientist & Technology Evangelist at Greenwave Systems, examined three key elements that together will drive mass adoption of the IoT before the end of 2015. The first element is the recent advent of robust open source protocols (like AllJoyn and WebRTC) that facilitate M2M communication. The second is broad availability of flexible, cost-effective storage designed to handle the massive surge in back-end data in a world where timely analytics is e...
Nov. 27, 2014 06:45 AM EST Reads: 1,298
We are reaching the end of the beginning with WebRTC, and real systems using this technology have begun to appear. One challenge that faces every WebRTC deployment (in some form or another) is identity management. For example, if you have an existing service – possibly built on a variety of different PaaS/SaaS offerings – and you want to add real-time communications you are faced with a challenge relating to user management, authentication, authorization, and validation. Service providers will want to use their existing identities, but these will have credentials already that are (hopefully) i...
Nov. 27, 2014 04:00 AM EST Reads: 1,190
"Matrix is an ambitious open standard and implementation that's set up to break down the fragmentation problems that exist in IP messaging and VoIP communication," explained John Woolf, Technical Evangelist at Matrix, in this SYS-CON.tv interview at @ThingsExpo, held Nov 4–6, 2014, at the Santa Clara Convention Center in Santa Clara, CA.
Nov. 27, 2014 04:00 AM EST Reads: 1,145
P2P RTC will impact the landscape of communications, shifting from traditional telephony style communications models to OTT (Over-The-Top) cloud assisted & PaaS (Platform as a Service) communication services. The P2P shift will impact many areas of our lives, from mobile communication, human interactive web services, RTC and telephony infrastructure, user federation, security and privacy implications, business costs, and scalability. In his session at @ThingsExpo, Robin Raymond, Chief Architect at Hookflash, will walk through the shifting landscape of traditional telephone and voice services ...
Nov. 26, 2014 02:00 PM EST Reads: 1,592
Explosive growth in connected devices. Enormous amounts of data for collection and analysis. Critical use of data for split-second decision making and actionable information. All three are factors in making the Internet of Things a reality. Yet, any one factor would have an IT organization pondering its infrastructure strategy. How should your organization enhance its IT framework to enable an Internet of Things implementation? In his session at Internet of @ThingsExpo, James Kirkland, Chief Architect for the Internet of Things and Intelligent Systems at Red Hat, described how to revolutioniz...
Nov. 24, 2014 07:00 PM EST Reads: 1,707
Bit6 today issued a challenge to the technology community implementing Web Real Time Communication (WebRTC). To leap beyond WebRTC's significant limitations and fully leverage its underlying value to accelerate innovation, application developers need to consider the entire communications ecosystem.
Nov. 24, 2014 12:00 PM EST Reads: 1,601
The definition of IoT is not new, in fact it's been around for over a decade. What has changed is the public's awareness that the technology we use on a daily basis has caught up on the vision of an always on, always connected world. If you look into the details of what comprises the IoT, you'll see that it includes everything from cloud computing, Big Data analytics, "Things," Web communication, applications, network, storage, etc. It is essentially including everything connected online from hardware to software, or as we like to say, it's an Internet of many different things. The difference ...
Nov. 24, 2014 11:00 AM EST Reads: 1,728
Cloud Expo 2014 TV commercials will feature @ThingsExpo, which was launched in June, 2014 at New York City's Javits Center as the largest 'Internet of Things' event in the world.
Nov. 24, 2014 09:00 AM EST Reads: 1,764


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Latest update : 2013-12-24
Euthanasia debate: public panel recommends assisted suicide
This week a public panel is in favor to changing the law to allow assisted suicide. Then we will see why horse meat is taken off the menu once again. And finally, we will go christmas shopping with a new criteria on our christmas list: the French made label.


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Start the week by partaking in Cinco de Mayo. Vintage Vinyl and Atomic Cowboy host free live Cuban music concerts to celebrate, and the rest of the week feels festive considering the bounty of shows up ahead. Perfect Pussy and Yamantaka//Sonic Titan stop into town along with metal legends Anvil, Fla ... More >>
Sunday thunderstorms kept us from getting into anymore trouble for the remainder of the week, but hey -- it's Monday! It's a new week rife with opportunities to see some shows. See some top-notch working musicians like Roland Johnson and Dave Stone in action, or catch some touring acts like John Ful ... More >>
Hamiet Bluiett understands the yin and yang of saxophone
The Dave Holland Big Band is just one of the highlights of the 2003 U.S. Bank St. Louis Jazz Festival
Euclid Records Vinyl Shack's Jazz Hole


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|Subsidiary of LVMH
|Luxury Fashion
|1925 (Rome)
|Adele & Edoardo Fendi
|Rome, Italy
|Number of locations
|197 stores worldwide (2014)
|Area served
|Key people
|Karl Lagerfeld Creative Director for Fur & RTW
Silvia Venturini Fendi, Creative Director for Accessories & Men's
Pietro Beccari, Chairman & CEO
|Fur, Leather, RTW and luxury goods
|€ 800 Million (2011)
|US$ 1.1 Billion
|Total assets
|US$ 970 Million
|Total equity
|US$ 330 Million
|LVMH (90%) Fendi Family (10%)
|over 2300
Fendi (Italian pronunciation: [ˈfɛndi]) is an Italian luxury fashion house whose specialities include fur, ready-to-wear, leather goods, shoes, fragrances, eyewear, timepieces and accessories. Founded in 1925 in Rome, Fendi is renowned for its exquisite creations on fur and fur accessories. Fendi is also well known for its leather goods such as "Baguette", 2jours, Peekaboo or Pequin handbags.[1]
|This section requires expansion. (February 2013)
The house of Fendi was launched in 1925 by Edoardo and Adele Fendi,[2] as a fur and leather shop in Via del Plebiscito, Rome. Since 1946, the five sisters of second generation (Paola, Anna, Franca, Carla & Alda) started entering the company and bought new wave of enthusiasm.[1] Karl Lagerfeld joined Fendi in 1965 and becomes the Creative Director for Fur and also for Women Ready-to-Wear (launched in 1977).[3] Silvia Venturini Fendi, daughter of Anna, joined in 1994 and is the Creative Director for Accessories and Men's lines. Since 2001, Fendi becomes a multinational luxury fashion brand and member of LVMH group.
In 2014, Fendi started making plans to use drones to show its catwalk fashions.[4]
Fendi invested more than 2 million euros (approximately $2.7 million) to help restore the Trevi Fountain in Rome designed by Nicola Salvi in 18th century. The restoration works started June 2014. "It's about tying us with a city that makes millions of people dream," Fendi CEO Pietro Beccari said.[5]
Fur is Fendi, Fendi is Fur: Fendi is synonym of "Haute Fourrure". While preserving the most traditional fur workmanship (the only fashion house having its own fur atelier), Fendi is famous for its capacity to adopt innovative techniques to make fur lighter, modern and more fun (Fendi's Double F logo comes from "Fun Fur" named by Karl Lagerfeld). Fendi's four major lines of full fur include High Fur (Sable, Chinchilla, Bobcat), Atelier (unlined mink with sophisticated craftsmanship), Icons (Travel mink, Pequin, Evening mink) and Novelties (Fox, Beaver, Persian Lamb,...). Karl Lagerfeld's launch in 1966 of his first 1967/68 FW collection has marked a real revolution to fur. Fendi uses fur like fabric and is renowned also for its creative combination with ready-to-wear (Fur wear) and textile (Fur Accessories). In 1985, Fendi was invited to hold an exhibition at the National Gallery of Modern Art in Rome to trace its contribution to the evolution of Fur industry.
Leather Goods[edit]
Leather is deep in the cultural roots of Fendi since its first store established in 1925. Fendi's signature yellow color came from its first luggage collection launched in 1933. In 1938, Fendi started using its signature soft and grainy Cuoio Romano (calfskin) to create its "Selleria" bag, which remains today one of the very few that are fully hand-made with the traditional saddle-stitching technique. In 1983, "Pequin" collection was launched with its identifiable broad strips which became Fendi's "logo no logo". Silvia Venturini Fendi (granddaughter of founders) has created the famous "Baguette" bag in 1997 with over 1000 versions up-to-day. The successful launch in 2009 of "Peekaboo" bag, carried by all different celebrities, has confirmed Fendi again as a leading brand for both luxury clients and young fashionistas. The "2Jours" bag launched in 2012 and "By the Way" bag launched in 2014 become very quickly Fendi's best known collections.
Ready to Wear[edit]
Karl Lagerfeld is Fendi's Creative Director for Women RTW since the first collection launched in 1977, for which a short film titled "Histoire d'Eau" was shot as communication campaign. Daring association of different colors and materials, as well as wild creativity with strong graphic patterns are always in Karl Lagerfeld's concept of real Italian fashion. The most identifiable features about Fendi's RTW design include asymmetrical cuts, geometric patterns, color blocking and fusion with fur elements. Fendi holds its fashion shows in its own podium at "Spazio Pomodoro" during Milan Fashion Weeks to present its Spring/Summer and Fall/Winter fashion collections. Through its Fur & RTW, Fendi's ladies are independent and strong in personality, aristocratic in her blood, yet very feminine in style.
Accessories & Shoes[edit]
Fendi's accessories (textile, fashion jewelry, etc.) and shoes always share inspirations from its Fur & RTW collections. The launch of its furry "Pon Pon" and "Bag Bugs" has created a trend among fashionistas to embellish & accessorize their bags with fur pendants.
Fendi Men's[edit]
Silvia Venturini Fendi has successfully repositioned Fendi Men's collection to be urban, chic and trend-leading. With offers in ready-to-wear, leather goods, shoes, belts and accessories, Fendi Men's attracts a considerable group of followers, especially in Europe and Asia.
Fendi launched its first fragrance for women in 1985 and then for men in 1988.[1] Today, the major collections are Blossom, Aquarossa, Fan di Fendi and Furiosa.
Fendi's eyewear line is licensed to Safilo Eyewear and includes prescription eyeglasses, in addition to non-prescription sunglasses.
Fendi currently licenses the production of watches to Taramax, in which it has a controlling interest. 100% Swiss made, Fendi's major collections include its new "Selleria" watch with self-changeable leather straps, and the "Crazy Carats" watch featuring its patented mechanism to rotate between different sets of gemstones at the dial's indices.
Fendi Casa was launched in 1987 and it targets the niche and upscale designers and connoisseurs looking for simple yet innovative collections.
Fendi boutiques are present in major cities in Europe, Americas, Middle East, Japan, China and Asia Pacific. Some largest flagship boutiques are located at New York 57St, Paris Avenue Montaigne, London New Bond Street, Hong Kong Landmark and, of course, Roma Palazzo. Fendi has also stores in certain premium outlets in the U.S., China and South Korea, etc.
- ^ a b c "Fendi perfumes and colognes". Fragrantica.com. Retrieved October 24, 2011.
- ^ Chevalier, Michel; Gerald Mazzalovo (2012). "3". Luxury Brand Management (second ed.). Singapore: John Wiley & Sons. p. 53 (of 316). ISBN 978-1-118-17176-9.
- ^ Bergin, Olivia (October 24, 2011). "Karl Lagerfeld to launch new, accessible line". The Telegraph. Retrieved October 24, 2011.
- ^ Zargani, Luisa (18 February 2014). "Fendi Partnering With Google to Livestream Runway Show". WWD. Retrieved 24 February 2014.
- ^ http://www.bloomberg.com/news/2014-06-22/fendi-touts-dolce-vita-as-owner-lvmh-relies-on-brand.html
External links[edit]
- Official Homepage
- Fendi – brand and company profile at Fashion Model Directory


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Featured news
Ten questions to ask about application security systems
Robust application security is necessary to ensure Web site availability and to protect sensitive customer and corporate data and application-enabled revenue. However, there's growing confusion about what constitutes application security and how it's achieved.
The following 10 questions will help you evaluate whether a product delivers true application protection.
By Abhishek Chauhan at Computerworld.
[ Read more ]


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- Shopping Bag ( 0 items )
Children's LiteraturePaisley the toy elephant watches in frustration as her fellow stuffed animals in the "Big 'N Little Toys" Shop find their "Perfect Match." Paisley gets even more concerned when the new stock boy puts her in a darker corner of the toy store. Paisley, though, is one determined toy, and when the opportunity presents itself, she sets out on a quest. Shifting from box to laundry basket, ferocious dog to a friendly man who puts her in the Lost and Found at the Laundromat, Paisley keeps her spirits up as she continues her search for her special friend. Paisley's delightful journey to Pearl—her own Special Someone—is enhanced by Smith's charming, colorful illustrations. I also enjoyed the all-knowing way in which Paisley talked of her search; after she has been saved from the Lost and Found by Pearl and is being carried home, past the puzzled faces of the toy shop owner and his helper, she notes: "As we passed my old digs, I waved to the Two Misters. I knew they could see I was finally where I belonged." Later that evening, crushed under Pearl's sleeping body, Paisley says, "That night I got to sleep in a warm, cozy bed for the very first time." The examples of situational irony are simply an added humorous bonus for parents reading this book to their children. A delightful read. 2004, Alfred A. Knopf, Ages 3 to 8.
—Jean Boreen, Ph.D.


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The film in question is centered around the sport hunting of whitetail deer, the peoples of the Upper Peninsula of Michigan, and a supernatural force of Native American legend.
Sometimes for ten minutes straight.
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You can get three really decent bottles of scotch for that.
I think spending four bucks a piece on Old Spice is too expensive (I do it anyway).


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- Music
- Dining
- Attractions
- Sports
- Theater
- Art
- Family Fun
- Fitness/Health
- Neighborhoods
- About
- The Weekender
I am an English major at the University of Louisville, and love reading, writing, and just about anything creative.
Having lived in Kentucky all my life, I've always been drawn to Louisville's creativity; it feels like the creative center of the state. I love the way that so many different cultures blend together in the city.