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Conficker zombies celebrate 'activation' anniversary
Thursday marks the first anniversary of the much hyped Conficker trigger date. Little of note happened on 1 April 2009 and machines infected by Conficker (aka Downadup) remain largely dormant, but an estimated 6.5 million Windows PCs remain infected with the threat. These machines are "wide open to further attacks", net security …
I'm sure they are
"These machines are "wide open to further attacks", net security firm Symantec warns."
I assume your sales desk is open too, for the purchase of security software which help mitigate the threat, or not as the case may be!
Forget about robbin' banks or pimping, I want my own botnet
Actually, I don't want either, but one can see the temptation.
i have info on the hackers. been fighting since 2008 aug
i dont care if i get introuble, but the hacker that was building the worm as i kept finding its flaws came from a service called windstream. he had a copy of windstream also that had a pixel error in the scripts on the main page. i dunno if thats related to the mouse jumps at the begining.
i went through extreme caution to avoid wrongful accusations. ill tell you why i know hes the original hacker.
Listed BELOW.
first thing i noticed in monitoring is that windstream.net was used more than all the other ips combined. he was as a remote connection using port 80 going to sites i never went to.
2nd, windstream was one of the original strings in memory that was monitored and kicked him off at that time each time it was typed. you can see the asterixs disapear.
3rd was when i finally got a successful text out to a community site and mentioned windstream started a panic in the hacker who atttempted to shut down the worm shortly after april first. it came back 3 days later.
also the hashcodes when avail showed that the hacker was best buddies with windstream personel. this may be cause he was using root certs he made that was injected into netscape on the first master boot record that allowed him to email anyone as a support agent of microsoft.
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Summer School June 2015
Full details of the June Summer School 2015 are now available! Dates are 15-19th June. Costs will be £160.00 for all teaching & materials, £210.00 for all teaching & materials, meals and refreshments, and £375.00 for all teaching & materials, meals, refreshments and accommodation in single study en-suite accommodation. There is a slight reduction for couples sharing a double room. Also students already signed onto one of our validated courses are entitled to a subsidy on the teaching aspect of the overall cost.
Six streams of teaching to choose from, with a mixture of 'overview' and 'deeper' themes.
1. 'Encounters with The Word' (Bible) – an overview exploration of the story of scripture helping participants to handle biblical text in a deeper and more creative way.
2. 'Our Salvation story' (Theology) - a deeper theological exploration of the subject of Christian salvation.
3. 'Follow Me' (Discipleship) – an overview exploration of models of discipleship and the ways in which we can follow Christ in the 21st century.
4. 'A revival of holiness; Wesley & mission' (Wesley) – a deeper look at Wesleyan mission, its methods, modes and relevance for the 21st century.
5. 'Worship Matters' (Worship) – a practically, applied overview exploration of different understandings of worship, the importance of worship in the life of the Christian community, and fresh ways of creating and offering worship.
6. 'The craft of the sermon' (Preaching) – a deeper look at sermon construction, as well as creative and practical delivery.
Booking form and Introduction letter on the page. Contact the Summer School Administrator for more details: firstname.lastname@example.com / 01246 584200.
Only 80 places. Why not signup now?!
Permalink: http://www.cliffcollege.ac.uk/news/story/163
Part time Mission and Ministry courses Taster Days
Here is a list of the Part-time BA in Mission and Ministry Open Days planned for next Spring offering a taster of the many courses in the programme. Why not come and explore what Cliff has to offer you?
|Children Mission & Ministry diploma and BA in Mission and Ministry degree
|Youth Mission & Ministry diploma and BA in Mission and Ministry degree
|Third Age Mission & Ministry diploma, Creative Arts Mission & Ministry diploma and BA in Mission and Ministry degree
|All Mission & Ministry diplomas and BA in Mission and Ministry degree
|All Mission & Ministry diplomas and BA in Mission and Ministry degree
These Taster Days include the opportunity to meet the Programme Leader, Ian White, to have a brief tour of the site, to talk through the Mission and Ministry course you are looking to focus on, to meet students on one of the part-time courses, and to sit in on a typical lecture. They give a brief feel for the course, and help to answer your questions. There is informal time over refreshments and meals to talk further with students, and the opportunity to stay on for our weekly community meal and evening celebration worship.
As with the full time courses, if you wish to visit us at another time more convenient to you, then please get in touch - we would love to welcome you, and while we can't share all the activities that will feature on a full taster day, we can still chat about our courses, show you around and get a feel for the college and what we offer here at Cliff.
If you have any further questions about these Open Days, please email or phone the course administrator - Tel: 01246 584221 Email: firstname.lastname@example.com. If you wish to attend, please complete the online form: Open day registration form.
If you have any academic questions about the part-time mission and ministry courses, please contact Ian White - Tel: 01246 584213 Email: firstname.lastname@example.com
Permalink: http://www.cliffcollege.ac.uk/news/story/162
Let us Play - a weekend exploring children's innate spirituality through play
For all those who work with or alongside children, especially focussing on 5-11 year olds.
Ideal as an introduction to issues of spirituality, and for those exploring the healing aspects of play.
Introduced by Ian White, Programme Leader, Vocational Ministry Courses, and led by Jenny Lambourne, Director of Time and Space for Children (www.timeandspaceforchildren.co.uk)
Date: 6th-8th March 2015. Cost: £120.00. Only 20 spaces available.
More details on the Let us Play page.
Permalink: http://www.cliffcollege.ac.uk/news/story/161

subset: commoncrawl


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Hello,I see my RTM tasks via webcal / icalendar in the BB10 calendar. So far, so good. The problem: RTM tasks without time (e.g. 6pm) are shown as all day events, with busy state. So, they are in conflict with other calendar entries at the same day. Is there a way to set RTM task entries from busy to free state? Or a workaround?Best regards - Axel
Posted at 11:20am on February 12, 2014
Hi Axel,We don't currently support another way of displaying all-day/untimed tasks, sorry. Thanks for your feedback on this!
Posted 9 months ago


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Logs for BBQ smoking?
Does anybody know where I could find (in southern Ontario or northern NY) logs for a BBQ smoker? I bought a new BBQ which includes a big smoker firebox that I want to try out making some good authentic barbecue. All I can find is wood chips, I do not know where to find proper logs (ie. 15" x 3"diameter). Obviously the wood needs to be the proper wood for smoking barbecue- not interested in birch, pine, or other obvious fireplace firewood. If anyone knows of a supplier or even a local farmer or orchard that supplies this, please let me know!
Give Marcs Firewood in Oakville a call. It is located at the corner of Dundas and Trafalgar.
Have you tried Ontario Gas BBQ? They have a whole room with wood, chips and charcoal.
If you love to grill/smoke the store is worth the trip up to visit. They have EVERYTHING you could possibly want to use.
re: Kooper
I do agree with Kooper, but don't go there for wood logs - they don't have them.
3 or 4 things to try
1) Visit local orchards and talk to them, in many cases they give away their fruit wood for free to anyone who wants it. Be careful though, find out what types of spray they use, it might very well be poisonous to you - peel off the bark if you are unsure.
2) Anyone who has had a tree cut down in their backyard
3) Firewood companies always have wood, specifiy what type you want (maple and oak easiest to get).
4) Go to a wood working shop - like a handrail place - they use untreated timber for their stair cases and handrails. One of our local ones used to give me barrels of it for not only home use but business as well (remove the "Green" painted ends - it won't kill you but YUCKY!)
5) Think outside of the box - try grape vines - they work excellent for smoking as well or if you can get your hands on an old wooden barrel.
Hope this helps,
re: BusterRhino
Buster has good advice! For convenience though, Ontario Gas BBQ is now carrying 40lb bags of apple wood logs if you need them.
Orchards around GTA are always replacing older trees and will sell the logs. Here is one used by a major commercial BBQ. http://www.algomaorchards.com/
re: jayt90
Once again, just make sure you are careful about the spray on the logs - it's poisonous to humans in any quantity when it comes in contact to your food. It might not make you sick eating it once, but eating it lots will definitely up your chances of a serious medical condition becoming prevalent in future years (think DDT)... Peel that bark
I am a certified Carolina Pitmaster trained in competiton BBQ. OK, I just went to South Carolina for a weekend pitmaster course. No one uses logs as the heat source. Most competition BBQers use propane or charcoal with wood chunks. Not the chips you get at Home Hardware, though those can work just fine, but chunks about 2" or 3" across. A log will be too pungent and overwhelm your food. Use a good maple chunk charcoal--never briquettes--and go online to buy wood chunks. Hickory is the most versatile. Mesquite is very strong. Oak is similar to mesquite. Maple can be good. Some people love fruit trees, especially pear. It's all about balance. Keep the heat source relatively flavour neutral and add wood sparingly as a flavour component.
re: meanmartin
I didn't just come from a pitmaster course in the south, although I think I have enough street cred to state the following:
Actually most competition BBQ'rs don't use propane (will get you 'disqualified' from all KCBS events and MIN events) - any one of these pitmasters (most) down south use logs especially if using offset smokers which many of them use. Only the guys using big green eggs, wsm's really use charcoal. You can order wood online, but really why when it's readily available everywhere up here for free.
Your pitmaster course was teaching you things about wood that are very regional - hickory isn't the most versatile smoke (that would fall into pecans range) - too much hickory will add a bitter acrid taste to the meat. Oak is nothing even remotely like mesquite, not even in the same zone for flavour components. Oak adds a nice rich buttery taste and mesquite when misused (which means almost always) will make your meat inedible. Oak works wonders with red meat, damn straight the best for brisket. (it's why carolinians never win brisket, cause they are good at cooking pork). Maple isn't just good - it's freaking awesome to smoke with - nice easy to eat smoke. Works awesome with pork, chicken and fish.
In all honesty until you get even remotely competent at southern bbq use maple or oak - they will give you the best results that you need (cherry too actually). Until you have eaten BBQ hundreds of times you won't even be able to tell the difference in the styles of wood used for smoking.
Using briquettes is also fine as long as you know what goes into them, buying the maple brand in canada is a perfect example - it uses wheat husks as the binder - totally harmless. They also burn at a very consistant and even temperature throughout the entire cook. I will use both in most of my cooks.
re: BusterRhino
Thanks for the reply. True, it was very regional. They absolutely hated mesquite, and yes, pecan was the favourite for chicken and pork, but they preferred maple for beef. If they were cooking chicken, beef, and pork at the same time in the same pit, they preferred hickory. Most did use propane. The whole hog is their make-it-or-break-it event, so they need very even heat over a very large area, and propane gives them that. I did seem a little questionable to me. Maybe there's a reason South Carolina is not America's BBQ capital? And yes, their brisket was terrible.
re: meanmartin
that's funny, I was taught in SC by my family (a cousin) over 20 yrs basically how to cook southern bbq - they taught me to cook brisket. A texan pulled me aside one day at memphis and may and said "your brisket sucks" I was sort of taken aback and asked how does he know, he said basically you were trained in the carolinas - then he told me (without asking me how I cooked it) what I was doing wrong (he had me dead to rights) then he explained how to fix it.. I came home, tried his way and have NEVER varied on the method since.
re: BusterRhino
That's hilarious! I still learned a hell of a lot from those guys...though I do not finish my brisket in Cherry Coke like they do.
re: ParkerQ
The city just cut down a 200 year old hickory (hickory!) tree in Trinity Bellwoods park. I want to know...where is it now and how can I get my hands on some?
re: meanmartin
Many city trees end up on Unwin Street. I think they are free, but the pieces may be quite large. You will have to know the bark pattern to identify your tree!
re: meanmartin
Urban Tree Salvage also gets a lot of the City Trees they Reclaimed some from regent park and made it ino an awsome table for a new Regent Park cafe.. http://www.facebook.com/urbantreesalv...
ok thanks for all the great advice folks. I did call Marc's in Oakville and got a couple bags of hickory. Not cheap though, but a good option. I will consider the other suggestions in the future (I am having a BBQ today so I needed it right away). Reading Buster Rhino's response, I am wondering if I should be using a blend of oak and hickory to avoid overpowering the meat, rather than just using only hickory.
I've been a smoky guy for over 45 years and here's a tip...use green hardwood to top off your base coals once hot. You will get a sweeter smoke. After a storm, walk through our greenbelt and you will find many green branches. If a tree removal service is cutting down a live hardwood or trimming same, they will be glad to let you carry off some branches... a bucket of their chips from their chipper also works. Lastly, if grilling chicken or burgers, finish them off with green twigs and leaves from a maple tree for about three to five minutes. Smell that sweet smoke? It translates to the meat.
I don't mean to be a party pooper, but be very careful what kind of wood you are moving and where you are moving it to. There are firewood moving bans in several parts of Ontario and it's definitely illegal to move wood across the border. It all has to do with the Asian long horned beetle and the emerald ash borer.
re: earthygoat
No prob. Buy local & burn local.
re: Davwud
Chunks are available in bags at hardware and BBQ stores as well. But local "wood" is around.
While driving to cottage country or any of the Great Lakes, I often see 'Firewood for sale' for $3-$6 a bag, and I bought one on Hwy. 79 below Lake Huron this week. I asked about the contents, and spraying, and was happy to learn that it contained maple and walnut logs (confirmed by bark pattern.)
This made a fine afternoon fire and coals , with a scent I rarely get with chips, at minimal cost.
re: jayt90
that's the way to do it, walnut would be an excellent wood to smoke with, hard hard wood usually which would allow for a very long deep smoke cycle.
Try Glenn at FirewoodSolutions.com, they sell bundles of Hickory or Cherry wood for smoking, and they're located in downtown Toronto.
I have an offset smoker 1/4 inch and I have tried many things..first i tried the logs, two across and two across again Xs and Os style, light with log lighter burn down and try to produce some decent food...did not work...hard to manage temperature wise and over smoked with that white puffy smoke that makes food taste bad..tried briquettes stacked Minion Method and logs..still over smoked but temperature was well maintained, till the briquettes burned down and started choking the fire...then I got a square charcoal basket and used fist sized wood chunks and lump charcoal..presto...above average product, rave reviews from friends, an easy to manage fire for 4 hours till you pour more charcoal in, lift your firebox lid to let white smoke out and continue. Wood I use is primary cherry or apple with hickory chunks that I buy from WalMart across the border and some hardwood I got from a woodworking shop which is kiln dried untreated and great to bump up the heat if the fire is burning down as it burns super hot...hope this helps..took about 5 years to produce some decent Q and lots of surfing and reading and bad tasting food along the way.
re: ebay3392
What is a "charcoal basket"? Got a picture link or something?
re: SocksManly
Here is a shot from my smoker, lump charcoal is loaded in there, lit charcoal at the top and burns down and is very manageable. I bought from above. Google charcoalbasket and you will see...I get 4-5 hours out of a full basket and then replenish it.


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Expedit into Card Catalog
October 20th, 2014 | by sawdust2stitches
This is an was Expedit Shelf that was transformed into an apothecary cabinet! Basically, by applying wood strips over the laminate you
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October 17th, 2014 | by Noelle
Materials: Moppe with 6 drawers and with large drawer Stacked Moppe drawers and used Liquid Nail glue as adhesive. Cut
October 16th, 2014 | by milkiwaj
Materials: Lack 90×55, Linnmon top 120×60 and 4 Capita legs With my husband we needed a bit higher coffee table
October 15th, 2014 | by Elma
Solid wooden storage cabinet made of beech panels with aluminium profiles as column elements. Ikea products are Helmer and Lekman-Box
September 24th, 2014 | by will.mandengue
Coffee table made using 2 high gloss LACK tables and a set of 4 ALGOT casters
September 24th, 2014 | by WD Webdesign
Materials: LACK shelf with KALLAX bookcase We bought the shelves for the wall, but it was too complicated to fix
September 19th, 2014 | by oheverythinghandmade
Hi guys! I wanted to share a super easy DIY project that I did on our Ikea Karlstad Sectional this past
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Materials: Two full-size and one narrow Hemnes bookshelves I had a spare wall in my living room, but wanted both a
September 15th, 2014 | by haphallahut
I made these tables from IKEA stuff. Each table is made out of two LACK-tables and the LINNMON table top
September 12th, 2014 | by netnegry
Hello Everybody! I am very excited to share with this community and everybody what I have done in my little
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Taste aversion to alcohol?
- m
- MSPD Aug 31, 2005 10:43 AM
Despite lack of a scientific background, I do believe in the biological taste aversions some people have. For me, cilantro and ginger just taste wrong.
That said, I'm also particularly sensitive to the taste of alcohol. Beer, hard alcohol and red wines are just flat out unpalatable. White wines are less intensely disgusting, but I would never describe them as tasting good. Believe me, I've tried to "develop a taste" and appreciation. I do wine tastings. I have sommeliers help out. I can talk day and night about the different tastes and complexities, varietals, pairing with food and so on about beer, wine and spirits. But in the end, there is a common thread among these beverages which I have never gotten "used to" or enjoyed. Some things are better than others, but in the end, alcohol never tastes great.
I strongly believe this is beyond personal taste, but unlike cilantro and ginger, I've not heard many other people talk about TASTE aversions to alcohol specifically (yes, I know it makes many sick to their stomach or gives migraines).
I'm curious if others share this taste aversion. (I realize it may almost seem embarrassing to admit in our culture). If so, do you still drink?
re: JudiAU
I was surprised when one grad student in my lab was teasing another about his never ever even trying alcohol.
I asked him if he had ever drunk too much and woken up with a hangover. Yes, he said. Well Frank never has; 'nuff said.
I got the impression the non-imbiber had grown up seeing alcohol abuse in his family. He certainly did not begrudge others imbibimg, including his wife.
Yes, I know several that can stand the taste of alcohol (and believe me, I've tried to disguise it when it's an intigral part of a dish.)
When I'm having someone over that's told me that they don't drink or use alcohol, I attempt to make a dish that doesn't use it. They're appreciative and so am I because I understand how finding a particular food in a dish can ruin an otherwise wonderful evening.
I don't like the taste of alcohol, period. Given that, I don't drink. Of course there's always the exception to the rule, I do like the occasional fruity/tropical drink, but it has to be fruity enough so I don't taste the alcohol and I might have one of those like every couple of years or so. I also like to cook with wine sometimes, but I don't taste any alcohol in the finished dish, just the taste of the wine. Just my two cents...
re: TCUJoe
I was remembering an observation I made in high school - the people who really didn't like the taste of alcohol at first were the same people who ended up with drinking problems. Obviously this particular sample developed a taste for it pretty quickly, but it did seem like maybe there was a reason their bodies rejected it at first - lower genetic tolerance? Who knows.
It seems you're going to get responses from many angles on this. But I don't think you're talking about the pros and cons or drinking or the why's either.
I'm very much into wine, but there is a definite 'taste' in many wines (mostly reds) that I just don't like. Over the years I've come to believe that it is the taste of what I think can be described as "unbalanced alcohol". That is where the alcohol either dominates the other flavors and characteristics of the wine or where it is not 'complimented' by the other tastes.
I'm not sure this 'theory' is technically correct from an oenology standpoint, but I've come to be able to distinguish most of the more usually described tastes (and aromas) in wine, and there's a commonality to many of the ones I don't like that I really believe is the alcohol.
One of the reasons I think this is possibly related to the 'balance' of wine flavors with the alcohol, is that what I taste is not the same pure alcohol taste as hard liquor. Or it could be that alcohol from grain-based liquor has a different taste than that from grapes.
I'd really be interested in any educated opinions on this subject. I already know that I shouldn't drink something if I don't like it. I would just like to be able to understand what it is that I don't like in a wine in more specific terms.
re: Midlife
Thank you for that post.
Like cilantro and ginger, I recognize the significance of the specific tastes of alcohol in its various forms. I think this idea is similar to what you describe.
For example, I love al pastor tacos. When cilantro is available or offered, I don't request they leave it out. While cilantro alone tastes repulsive, I'm familiar enough with it as an element in the dish that the dissonance is welcome. It still tastes bad, but it's part of the character of the dish. This similarly applies to ginger in Chinese foods.
The only way I can explain it is: foods where these flavors belong, whether I like them or not, would be like a puzzle with a missing piece if they were omitted.
This applies to wine and alcoholic drinks. I appreciate and enjoy the complexities of flavor in wine but there is always a single element present that I will detest. I think it's physiological, but unlike cilantro and ginger, I haven't heard anyone discuss it in those terms.
I share your belief, MSPD. I, too, find the taste of wine, beer and hard liquor unpleasant. Tried for many yrs to acquire a taste for wine, both to fit in (I got tired of being teased about ordering a soft drink while everyone else was drinking alcohol) and because wine was supposed to enhance the taste of certain foods. Well, it didn't - not for me anyway. I can tolerate, at most, 2 sips of wine before it starts tasting foul (even the better vintages); so foul that I have to hold my breath to down it. Any more than that and I start turning red, have tachycardia, feel the blood pounding in my cheeks and temples, and feel like I'm running a fever. This reaction, I believe, is because I lack alcohol dehydrogenase(ADH), the enzyme in the liver that metabolises alcohol. I've often wondered if lack of ADH is related to a taste aversion for alcohol...... hmmm, gotta start looking up the medical/scientific literature.
I do enjoy sweeter alcohols like sherry and port,when they're in desserts or fruit salads. Savory dishes containing wine are also OK (like coq au vin) because the alcohol has evaporated. I also like a G&T made to my specs - 1 teaspoon of gin to 8oz. of tonic!
re: ju
I don't fully believe that your reaction to alcohol is directly related to ADH deficiency. Alcohol dehydrogenase is only part of the sugar to ATP process your body uses to extract the energy from sugars like alcohol. Your reaction is immediate. ADH deficiency is only resultant in prolonged normal effects of alcohol and being a "cheep drunk."
Alcohol dehydrogenase is related to acetaldehyde dehydrogenase the enzyme that breaks down acetaldehyde, which is related to formaldeyhyde, the product of alcohol dehydrogenase. Acetaldehyde is far more toxic than alcohol, this being the source of hangovers. Acetaldehyde dehydrogenase deficiency is far more common than lacking the alcohol dehydrogenase.
It may be posible that you do have an low ADH production, but then your reaction would only be compensatory.
It is more likely that you have a reaction to the chemical just by taste, similar to how I react to fresh cilantro and just the feel in my mouth is leveling.
re: Bud
Hmmm, I've noticed that people who really like their booze also tend to like sweets. I happen to love sweets AND booze. Though not sweet booze. (Also love ginger, but not cilantro. Also butter, white bread, bacon, and a whole lot of other things I probably shouldn't.)
I have a similar reaction, but it's not that strong. Wine, beer, mixed drinks, most fortified wines, etc. I have no problem with at all - the flavor outweighs the alcohol "taste." But anything above about 40 proof - especially, heaven forbid, at US room temperature! - and I just can't get past the alcohol to enjoy the flavor. Like you, I can "analyze" it as an intellectual exercise, I just don't enjoy it.
I never had any sort of other problem with alcohol even when I was young(er), dumb and occasionally drank primarily to get drunk - I just wanted it out of my mouth and down my throat ASAP!
I've never like the taste of alcohol either. And I'm a sweets lover by the way.
Alcohol is OK in food, but I don't like a glass of wine or any booze. I've tried. The only thing I don't mind nearly as much is a fruity mixed drink or an ice cream mixed drink (like a Brandy Alexander), but while I have it I still keep thinking it would taste better without alcohol.
re: katya
Count me with those who don't like the taste of alcohol. If you feel like you want to drink something for social reasons, try vodka and orange juice. Also, a nice frozen snow-consistency pina colada is pleasant on a hot day. Sangria is good, and if you make it at home you can manipulate the ratio of fruit juice to wine and put a lot of ice in your own glass. Portugese vinho verde is a very light wine that you won't mind. There's also the option of walking around the party with a glass of tap water to give the impression you are drinking neat gin. Actually nowadays people are more tolerant of non-drinkers; forty or fifty years ago we were more singularized, I think.
I was kind of waiting for somebody to say, but alchohol tastes bad because it's toxic. It's a poison. It dehydrates our tissues. That nasty taste is a warning. Nobody likes alchohol to start out with; nobody loved their first taste of scotch. That's why kids learn to drink on wine coolers. Over time, we desensitize ourselves to the alchohol taste, and learn to pick up and appreciate the other flavors in the beverage. I drink a glass of wine now, same wine tasted nasty to me as a kid, now I can detect all that berries and cocoa and cigar stuff, as well as the occasional dishrag.
But you won't see any mature drinkers toking down Everklear, for good reason. If you don't like the flavor of alchohol, either train yourself to put up with it, or don't drink. No big deal.
I do not like the taste of alcohol, either by the glass or in food.
Oddly enough my exception is beer. I love a cold beer. I do prefer the lighter varieties and I like them cold.
The very best beer I ever had was at the Budweiser Brewery in Sea World. I guess that proves I'm definitely not a connoisseur. I guess it was SO good because it was so fresh. Stop laughing at me now please :).
I do cook with alcohol. I read that having the alcohol in the dish enhances the other flavors. I just try to simmer it uncovered a while to evaporate out the majority of the alcohol.
I do frequently try other drinks. Good wine and non-sweet cocktails. I do not like artificial sweet drinks at all. However, I keep having that hard to swallow feeling. Its really disapointing but oh well.
re: Becca Porter
Was doing some research on the topic and found this old thread. I have tried to aquire a taste for alcohol and it's just not happening. I've accepted it and moved on. I can tolerate it when its mixed with a lot of fruit juice or pina colada mix but I'd rather use my calories for food. The only drink I sort of like is Gin and Tonic but I don't crave it. My husband isn't into it either, so it works well for us to spend our $ on food.
re: Becca Porter
I am proof that you can develop the taste for alcohol. I certainly have these last few years...lol.
re: Becca Porter
Budweiser served right at the brewery IS the best. And I don't usually go for Bud.
re: AngelSanctuary
I also do not like the taste of alcohol. I do use it in my cooking. I have a recipe for drunken meatballs - when I taste it and I like it that means it's done.
I also get more invitations to places because I will be a designated driver that will never just have "one" drink that ends up being five so I am pretty popular.
I'm with you! I just canNOT stand the taste of alcohol. The only way I can drink is if the taste of the alcohol is almost completely disguised by something else. The only thing I can drink straight is Bailey's, and that's because I've gotten used to the bite. I can't stand beer and wine, hard liquor makes me gag. I end up drinking Mike's if I want to have some alcohol, or a fruity drink. Luckily I'm only a social drinker, and I bring my own!
I have this terrible aversion also, but after forcing down the 1st, 2nd, 3rd, 4th.....etc. It goes away!
the specific taste of the alcohol just makes me gross out. Although i would prefer it not too :P Definitely hard liquors, Anything where if u smell it, you can smell the alcohol. But fruity drinks and stuff i love :D.
I just assumed no one actually ENJOYED the taste of alcohol, but enjoyed the effects.
I think it tastes terrible, but that doesn't keep me from going overboard. I don't understand rum-soaked desserts at all. I used to hate wine, but I'm trying to become a wine snob. I still don't like beer, and given the stronger choices available, would never choose it over a cocktail.
I add my voice to the chorus--I can't stand the taste of alcohol either. Beer is just gross. WIne is slightly better (especially red wine), and Champagne is cringe-worthy.
Strangely, I do enjoy "non-alcoholic" wines and such.
Anyone else notice this?
Writing away about my latest 3 week adventure through China at http://katacomb.blogspot.com
I'm a woman in her upper 30's and I actually do love the TASTE of many different alcohols. I'm a big beer fan and relish an IPA, stout, ale, porter, kolsch, etc. The complexities of a good beer wake up my different taste buds and there is little I enjoy more. I also like wine and am perfectly happy with both cheap and pricey. I would say I like beer a bit more, but wine goes well with some foods and doesn't make you feel as full. Have never been a fan of sweet drinks and would rather have my tequila straight than mixed with grenadine and OJ in a sunrise.
re: mojoeater
Old thread, but:
THANK GOD, mojo. I was beginning to think I was the only one who actually really liked the taste of booze, and, as you said, not booze covered up with nasty, sugary junk. I want my booze to taste like booze!
re: invinotheresverde
darn tootin'! I might have to get a drink right now!
I believe that an aversion to any flavour, alcohol or otherwise must be purely psychological rather than physiological. Not making any judgements here, it just makes sense to me. What a person experiences early in their life, the depth and breadth exposure to different flavours, will form a pattern that is nearly impossible to alter for the rest their life. When you factor in the varying role that social morality plays in how different cultures value and use alcohol the issue becomes much more loaded than a simple matter of taste. My personal example would be this: I'm born to Scottish parents who very much enjoy drinking beer wine and scotch. They have a certain disdain for sweet fruity drinks most of the time. They're also both heavy drinkers. I grew up in that environment, observed their behaviour, internalized it, and now I'm pretty much like them.
If you look at it that way, we each have a different story to tell about our likes and dislikes, particularly with alcohol.
I'd actually be interested in hearing similar stories (or completely different ones) in the same vein.
re: haggisdragon
Well, my parents are pretty neutral about alcohol. Not big drinkers, but not against it. I was allowed tastes of the stuff from the age of like ten, so there was no big negative message against it or anything.
I've just hated the taste of most stuff...
Perhaps its something you must develop? Maybe I just haven't drunk enough, LOL.
Writing away about my latest 3 week adventure through China at http://katacomb.blogspot.com
re: haggisdragon
<I believe that an aversion to any flavour, alcohol or otherwise must be purely psychological rather than physiological...What a person experiences early in their life, the depth and breadth exposure to different flavours, will form a pattern that is nearly impossible to alter for the rest their life.>
So you're saying that the only reason things taste "bad" to some people is that they never learned to like them? You don't think, perhaps, that human beings might have evolved to reject certain flavors because those flavors indicate a substance might be harmful? There's a reason you don't know anyone who enjoys drinking Drano, and it isn't that no one is taught to appreciate the deliciousness of Drano.
re: small h
I see your point small h. My argument against that would be that many things that are commenly ingested have toxic components to them. A couple of examples from the top of my head would be potatoes, and anything with caffeine in it. Not everybody enjoys potatoes or coffee but I wouldn't neccesarily suggest that this is because their body is reacting to the toxicity. It is possible I suppose that some people dislike alcohol because they have an allergy to gluten, or alcohol itself. That would be a physiological reaction, but slightly different from reacting to poison.
I think the concentration of poison is important. Obviously nobody is going to learn to appreciate Drano, because they would drop dead trying. On the other hand you might not like Tuna very much, but I wouldn't suggest that thats because its loaded with unsafe levels of mercury.
You have pointed out a logical loop hole in my original statement though:
<I believe that an aversion to any flavour, alcohol or otherwise must be purely psychological rather than physiological>
I wasn't thinking about Drano when I said that, just what we would accept as fit for human consumption. Also I'll accept that there's a physiological component that may come into play as well as a pyschological one.
For some people an aversion to the taste of alcohol might phsiological. For some it might be psycological. For some it might be both.
re: haggisdragon
I absolutely agree that psychology plays a factor - some people are grossed out by sea urchin, which clearly isn't poisonous, or I'd be dead.
But how about those people who think cilantro tastes like soap? I don't think that's conditioning - I think to them it really *does* taste like soap, because of the way their taste buds react to it.
re: haggisdragon
For years I really enjoyed all kinds of alcohol - now most of it just tastes bad to me - especially beer and wine. I have noticed though, that the ones I don't mind are usually produced locally. Maybe it has to do with the freshness. I have a friend who has pretty much gotten the same way.
re: haggisdragon
I don't post much on chowhound, although I visit quite frequently, but I had to comment on this because of the sheer ridiculousness of it.
So if someone dislikes the flavor of something that you happen to like, then it "MUST BE PURELY PSYCHOLOGICAL"?? What kind of absurd statement is that? I mean, you have two absolutes in just that one silly statement. The first being the "must" which I'm assuming in your mind means there can be not a single other explanation possible. And secondly, the "purely" which seems to indicate that ALL blame has to be placed squarely on the shoulders of a person's psyche.
I very much dislike alcohol despite years of trying to like it. Mostly for social reasons. But I hate it. My brother and most of my family, enjoy alcohol. I never had any sort of traumatic experience linked with alcohol.
To just throw out such a absolute statement in regards to something as varied and personal as TASTE is possible the most bizarre statement I've ever read on Chowhound.
re: HannahEats
Thats great
re: haggisdragon
"an aversion to any flavour, alcohol or otherwise must be purely psychological rather than physiological"
It is well known that a small percentage of people (<2%) finds cilantro to taste 'soapy" at all times.
This is 'hard-wired' into the body, a physiological reaction. you can look it up, well documented.
Hello, first of all forgive my english please
I'm 18 years old and some time ago I could normally taste a lot of strong alcohol drinks like vodka, ron, etc...However, like 1 year ago, in a party, I think I went to far, I got very drunk and got unconscious most part of the night. It wasn' so bad except for the hangover which lasted 2 days, but the worst part is that I developed a strange taste aversion to alcohol. Now, I cannot have 3 singles sips of an alcoholic drink without wanting to vomit. All the people think it's like my imagination because it's a very strange problem, it's not like alcohol did something wrong to my organism but like his taste sent a neurological message to my brain which said I cannot tolerate it. It's very very unpleasant especially in social activities (I could even suddenly vomit in a public place and that wouldn't be so funny). If someone could help me to resolve this problem I would be extremely grateful. Thanks
I also have a taste aversion to alcohol in every form: wine, beer, champagne, fruity drinks, rum cake, improperly flambeed desserts, cough syrup. It all makes me retch when I taste it on my tongue. I don't even need to swallow it. Even if I hold my nose, I can still taste it. I've had friends who tried to trick/test me, but I can always tell. (If the ethanol is properly burned off, then I'm fine with it. So I have no problems with foods that are made with wine, unless they aren't cooked long enough to burn off the ethanol.)
I had a friend who said it was anti-social of me not to learn to drink, because it made people who did drink uncomfortable to be around me when I didn't. And, in fact, I used to get a lot of questions when I said I didn't drink ("nothing, not even ... ?'", "why not ?", "did you have a bad experience ?"). After a while, I realized that it might make them more comfortable if I just said I was a recovering alcoholic. That actually worked, but I stopped saying it because it was ridiculous. Nowadays, nobody really says anything.
Oh yeah, I also hate cilantro because it tastes like soap.
I can't eat cilantro or ginger either. Alcohol depends on the type. I cannot drink any beer. I have tried and tried. I am the type that if I eat or drink something enough times, I can learn to enjoy it. Not beer. Whiskey also tastes vile to me, yet I love gin and vodka martinis (the real things, not the fruity crap.) I love white wines, but the dryness and tannic taste of the red makes them unpalatable no matter how many times I try them. I honestly get a little peeved about it b/c I want to like red wine. I have an adventurous palate, and not being able to enjoy something that is widely loved by many is frustrating.
I think that many taste aversions can be biological as opposed to learned. I think if you keep trying it and cannot come to enjoy it, then there is something about your palate that just doesn't work with whatever it is.
Honestly, if you don't enjoy it after trying it over and over, I say try again every now and then, but don't force yourself to drink it.
I was thinking of a friend of mine who doesn't drink alcohol for the same reason. She could never stand the taste of anything, and would even shun foods that her hypersensitive tastebuds could detect alcohol in. She was a huge dessert freak, but would shun a dessert that had any hint of alcohol in it. I remember eating cake for a friend's birthday. It was a pretty ordinary chocolate cake. After a couple of bites she said, "There is liquer in here." I don't know what type of liquer she was tasting as the alcohol would have been cooked out. I know she was conflicted about finishing it because of the choice of whether or not the chocolate outweighed the alcohol taste.
As someone who doesn't always "get" certain wines, who still hates beer, and doesn't really like hard liquor straight, I can relate to how she, and other alcohol-haters, feel. It's an acquired taste and there comes a point where you have to wonder what the point is in trying to acquire it ifyou really don't like it.
She made some good points about liquor in food though. When I pointed out that liquers in desserts generally had no actual alcohol left in them after baking and the point was to leave behind the flavor, she pointed out that we could just use the flavor in anther form and not use the alcohol. Ditto for sweet cocktails. If you can't taste the alcohol anyway, why not have a non-alcoholic drink?
re: Avalondaughter
I've never met a cocktail so sweet I can't taste the alcohol, and I've had many a cavity-inducing cocktail. Granted, I don't drink sweet cocktails nearly as often as the "average" female, so maybe my viewpoint is skewed. In any case, if you're sensitive to alcohol, you're going to taste it, no matter how much someone claims that the alcohol will "sneak up" on you. As for why they exist? Why does "jungle juice" exist? Why do so many like vodka, a liquor that is, by definition, an odourless, flavourless liquid? To get drunk is probably the answer (though I still maintain that vodka, for a supposedly tasteless liquor, has a lot more flavour than it has any rights to).
Now, over the years, I've acquired a taste for alcohol (or rather, for certain spirits, I've learned to ignore that alcoholic burn that I associate with bitterness). I still cringe just a little for something like a vodka martini since the first thing that hits my palate is the alcohol, but I've somehow learned to taste beyond that. On the other hand, I've all but given up on something like a cognac because that alcoholic hit combined with an additional bitterness is so strong I can't taste things properly for hours after - my guess is that your friend is suffering from the similar issues since brandy and dark rum are big players when it comes to desserts with liquor.
By the way, that point about liquor in food? I guess it depends on perspective. Vodka in tomato sauce? Perhaps we will find that that whole alcohol-soluble flavours a myth in the future, but for now, I've never met anything that can extra flavours out of a tomato in the same way as a splash of vodka. Moreover, alcohol can also be added for the additional flavour it brings - "brandy flavouring" (or flavourings of any sort) ain't nothing like the real stuff. And as someone who doesn't even like brandy but keeps a decent bottle on hand for cooking, I am speaking from experience.
I've never liked the taste of alcohol! During my college years and twenties I was peer-pressured into drinking, and never enjoyed it. I did develop a taste for Kahlua, but that was despite the alcohol undertaste. I seem to have zero tolerance for alcohol, and it only takes a tiny bit to get me drunk, which makes it a bad beverage choice for me! Nowadays the only alcohol i consume is rum (in baked goods) and wine (in sauces).
re: CookieWeasel
I've never liked the taste of alcohol and yes, the rest of my family drinks and yes, I've tried everything even the sweet stuff. Like Dump, I've found it easier sometimes to just pretend I'm in AA or have some religious reason I don't drink. It's amazing how many people have interrogated me over this as if I were casting some moral judgement upon them by not drinking.
Like Avalon's friend, I can taste even a smidgen. It works if the alcohol taste is buried enough so other flavors overwhelm it--sort of the way I'm fine with cilantro in salsa but can't stand it when I can actually "taste" it--but if a dessert is too boozy I find it unpleasant. It really is a *taste* thing for me, and not a psychological aversion. I don't like liver, I don't like raw tomatoes, I don't like cilantro, I don't like licorice and I don't like alcohol.
re: dump123456789
There's an old joke about how you never take one Mormon fishing with you because if you do they'll drink up all your beer.
I went to school in Utah for a year and found out that it was absolutely true. Mormon's are some of the biggest drinkers you'll find as long as they're not around other Mormons from their temple.
There was this one kid in my dorm who would go out and party all weekend, then mess up our communal bathroom with the results. His Mormon parents wouldn't get him help because 'our little angel wouldn't do anything like that.'
We solved that problem one weekend when he was drunk by all chipping in and buying him a one way plane ticket to Anchorage Alaska and driving him to the airport in Salt Lake City so they had to deal with his problem.
Yes, I admit, I have a real taste aversion to lite beer. I'd rather drink buttermilk. Now real beer on the other hand...
I enjoy the taste of many alcoholic spirits, either straight or in a well-mixed (not overly sweet) cocktail. Bourbon, Rum, Scotch...just keep the Gin away from me as I hate that stuff.
Love wines of all kinds, except for the sweet/overly-fruity ones. Preference is definitely toward the dry end of the spectrum.
Never, EVER have been able to develop a taste for beer. I can occasionally force a very light-flavored beer down on a really hot summer day if nothing else is available but I honestly can't understand how anyone can choose to drink it regularly. I know I must be missing some kind of taste appreciation there.
re: Pzz
As a fan of wine and spirits - I've never really thought heavily about this, but I strongly dislike beer. I've had a glass or two over the years and during my college years if it was 'all that was there', I'd drink it - but I've never liked beer. The closest I get to drinking beer are ciders such as Magners or Bulmers, but these days if the choice is beer or nothing, I'll go nothing.
Not sure if there's anything that explains that or not (super taster or otherwise), but I guess I've just always seen it as a 'personal taste inconsistency'. I really like capers - hate olives - though I'll admit they're similar.
This is an interesting thread and I am happy to have found it.
I USED to like alcohol--very much! But I had major surgery two months ago and for a month the only thing I could consume by mouth was water and ice chips. My senses of smell and taste hit a major reset button. Hot sauces I could easily consume by the spoonful were now punishingly hot. I am back to eating and drinking most things except coffee and alcohol. Both taste downright weird and wrong--as tasty as sucking on an aspirin. I don't think it is (just) getting used to it again. It may have something to do with meds I am now on, although the side effects given for them don't list taste issues as a possible effect. Maybe it is the mix of the meds having a combined effect...
Have others had an experience like this? And does it go away? I'd love to have a glass a wine!
re: deleomeyer
yes, I am surprised I didn't mention it above - for me (and my friend) it was after major surgery. definitely can't drink dry reds anymore, but used to love them. was never much for sweeter/whites, but like them know quite a bit. keep experimenting would be my advice - especially with things that are locally produced - good luck!
re: deleomeyer
My friend had terrible problems eating food while he was in the hospital for a long term stay, everything tasted so terrible to him. I tried some myself and it wasn't bad at all. When he went home and his wife's cooking also tasted bad, he finally realized it was the meds, not the food.He lost 40 lbs by the time he realized it. He never lost his love of drink though, not surprisingly.
re: deleomeyer
Congratulations! What an achievement!
I was put on several different anti-biotics once - they had the side effect of making everything, but especially water, taste bad.
Took me a long time to appreciate wine, but my turning point came when someone passed me a beautiful chunk of brie on a fresh baguette... it's been down... I mean, uphill (I think...) ever since... hicc...
Oh... I also feel the EXACT same way as you do about wine with oysters. Sorry to the oyster lovers out there, but I've REALLY tried... about a hundred times, and tried some of the best out there. I just don't get how "swallowing" (vs. chewing and savouring) something that could be compared to something your body produces when you have a bad cold as appetizing. Shivers!
re: Moimoi
That's why you chew and savor (with wine or without), though a cold Chablis can be a nice company.
I can't say I have an aversion to the taste but I've lost interest in it. I still drink occasionally and socially (in fairly limited amounts) but I don't seek out wine or cocktails as a first (or second) choice. I certainly used to but although I refer to it as "having lost my taste" there's nothing objectionable about the taste, just lack of desire.
To OP:
It doesn't seem to be alcohol since you find white wine 'less disgusting' than beer while it contains normally around 3 times the amount of alcohol.
Alcohol on it's own doesn't really have much taste at all. Does vodka come to mind?
But I love the flavors that a distillate produces from barrel aging. Very complex
I've never liked alcohol. I think it's because I dislike bitter. I don't like mint because it has a bitter aftertaste to me. Beer, wine, spirits - all taste bitter to me. I like a sweet alcohol (cider, mead, fruity floofy mixed drinks), and can deal with sweet liquours like Nocello or Amaretto, or Irish Creme. I have no problem with alcohol in cooking. Just don't give me a beer or a glass of wine. Unless it's Icewine :)
Count me in, there are few alcoholic beverages which I really like to drink. I had my first drink in college which was a screwdriver and my friends like to laugh that my immediate response was "my lips are tingling" and I didn't much enjoy it. For years, I succumbed to the social pressure and would settle for hard cider or some mixed fruity drink or the ever-regrettable Hypnotiq or perhaps a glass of Proseco but I never really actually enjoyed it and now just don't drink at all. Don't miss it one bit. I often do have that inkling that perhaps I'll like it as there have been times when I've really enjoyed it - 1) enjoyed a great red wine at a steakhouse or 2) enjoyed a lovely refreshing Proseco on the pier on a summer day but I think that this might be more the experience rather than the drink itself. For Thanksgiving, I bought a bottle of wine hoping to have a lovely day of cooking and sipping like on the movies :). I opened it, took one sip and was over it. So, in short now I just don't drink.
For me, drinking alcohol is almost impossible. I can't like it sweet. I can't like it with anything or alone. I wish so badly that I could but now, at 44, I gave up trying.
It's sort of like trying to drink white vinegar when I take a sip of wine. Not the same but very similar to the strong taste that insults a person when they smell or drink it. I can smell and taste it in fruity drinks also. There is no level of sweetness that can hide the flavor.
I'm almost willing to bet that there is probably a gene or set of genes that make us either like certain things or hate them. I have a lot of alcoholism in my family but was never affected personally. So, it might be a good thing that I hate the flavor so much. I just wish I could drink a bit to calm down at times. I mean, that's why people do it, right? :)
Researchers from Penn State's College of Agricultural Sciences recently performed a genetic study and concluded that "[h]ow people perceive and taste alcohol depends on genetic factors, and that influences whether they 'like' and consume alcoholic beverages, . . . ." See, http://www.sciencedaily.com/releases/...
(Un)fortunately, I appear to have a lesser recognized gene that makes booze taste like sunshine, falling in love, hitting a walk off home run, and your grandmother's world famous, Sunday gravy, all rolled into one.
Many tastes are acquired. You're not born to enjoy the taste of goat or mutton or beef or pork or beer or whiskey or wine. You acquire a taste for something.
When we were very young we were fed certain foods and encouraged to eat them. We acquired a taste for them. This is why some cultures enjoy beef, pork, and chicken but not goat and mutton while others do enjoy goat and mutton and maybe not pork and beef.
I didn't enjoy the taste of beer until I had consumed quite a bit of it with my buddies. I thought it had a really nasty taste before then.


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November 28, 2014
June 19, 2014
A former Fluvanna County Chamber of Commerce member will spend 10 years behind bars for stealing a more than $1 million from a local business.
On Thursday a judge sentenced Brenda Van Emmenis to 165 years in prison, with all but 10 years suspended. Van Emmenis was also ordered to pay $858,301.06 in restitution.
Van Emmenis pleaded guilty 13 counts of embezzlement and seven counts of money laundering from National Filter Service in Fork Union from 2007 to 2013. She also admitted to stealing money from the company as early as 2004.
The Commonwealth's attorney said on 192 separate occasions the former vice president of the Fluvanna Co. Chamber of Commerce wrote herself checks, sometimes for thousands of dollars, and continued to steal money even while many of her co-workers payroll checks bounced.
Chris Fairchild, owner of National Filter Service and a former Fluvanna Co. supervisor says he hopes his company can move forward.
"It was not up to me what the Commonwealth was gonna ask for, but I do feel that justice was been served and just ready to move on," Fairchild said. "We had one of the best years we've ever had in 2013, and just looking to the future."
Van Emmenis' attorney said he was disappointed with the sentencing, and hoped the judge would take into consideration Van Emmesnis' history of abuse. However, the judge said she felt ten years was appropriate given Van Emmenis' status in the community and causing "everyone in Fluvanna County to lose the dream" of making a local small business a success.
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Crime and Drugs -- To legalize or not to legalize
Martin Jelsma explains the Dutch reality
Nations throughout Latin America and the world are debating whether to legalize drugs or not. For anyone who has seen the violent effects of illegal drugs -- decapitated bodies, drive-by shootings, car bombs -- a thorough and honest exploration of alternatives is long overdue.
"The reality is," Martin Jelsma, international drug policies expert at the Transnational Institute in Amsterdam, said in an interview "that there is significant crime in the cannabis market in the Netherlands because only sales in small quantities is allowed. Everything else is criminalized as everywhere else." In other words, the supply is handled by criminals.
The intrinsic contradiction of free consumption and illegal supply complicated the job of law enforcement and led to an initial laxity among authorities toward those involved in the drug trade. As a result, "criminal groups grew stronger in the Netherlands" and even began to export their wares. Police forces now must make daily raids to "suppress production to the level that is supported by domestic consumption," he added.
Read the full article here.
Recent publications from Drugs and Democracy
Global Experiences with Harm Reduction for Stimulants and New Psychoactive Substances
The Expert Seminar on the Global Experiences with Harm Reduction for Stimulants and New Psychoactive Substances (NPS), an initiative of the Transnational Institute (TNI) and Forum Droghe, took place in Rome on May 20, 2014 at Università Pontificia Lateranense. A total of 23 people attended the meeting, representing research and academic institutions as well as non-governmental organizations working in the field.
Drugs, armed conflict and peace
This policy briefing analyses the results of the partial agreement on drugs reached at the talks being held in Havana between the Revolutionary Armed Forces of Colombia, FARC, and the Colombian government.
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Scheduling is mostly priotised in it's repressive pole, though present debates are increasingly highlighting the need to modify the balance of the system in order to affirm the importance of the principle of health.
Bouncing Back
TNI's indepth examination of the illegal drug market in the Golden Triangle, which has witnessed a doubling of opium production, growing prison populations and repression of small-scale farmers. This report details the failure of ASEAN's 'drug free' strategy and the need for a new approach.
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Delivering on global partnerships
The UN's new report on 'Delivering on the Global Partnership for Achieving the Millennium Development Goals' focuses on MDG 8 that envisages developing global partnerships for development and evaluates the progress in establishing global partnerships.
New Horizons - "While there has been progress on many fronts, the delivery on commitments has been deficient and has fallen behind schedule. It is therefore essential that all partners accelerate their efforts to deliver on the promises they have made" says UN Secretary General Ban Ki-Moon in the preface of a recently published report. "Delivering on the Global Partnership for Achieving the Millennium Development Goals" prepared by the MDG Gap Task Force was launched on 4 September 2008 by Secretary General Ban Ki-Moon in New York.
In the Millennium Summit in 2000, leaders of 191 nations came together and pledged to respond to the world's challenges and set the 8 Millennium Development Goals that included eradicating extreme poverty and hunger, achieving universal primary education, promoting gender equality and empowering women, reducing child mortality, improving maternal health, combating HIV/AIDS, malaria and other diseases, ensuring environmental sustainability and finally developing global partnerships for development. This report focuses on Goal 8 of the Millennium Development Goals: developing global partnerships for development.
The report is a call to improve the monitoring of progress on the global partnership for development as embodied in Goal 8 of the MDGs. The main message is that while there has been progress on several counts, delivery on commitments made by Member States has fallen behind schedule. The report thus highlights the gaps in the area of Official Development Assistance (ODA), trade, debt relief, access to essential medicines and transfer of new technologies. These gaps show that a shift in both quantity and quality is needed to fulfill the promise of halving extreme poverty, achieving universal primary education and gender parity and improving the health and living conditions of millions of people.
"Delivering on the Global Partnership for Achieving the Millennium Development Goals" states that "the weakening of the world economy and the steep rises in food and energy prices threaten to reverse some of the progress made in the various dimensions of human development. Strengthened global partnerships are needed to avoid any reversal of progress made thus far. In the countdown to 2015, urgent responses are needed to bridge the existing implementation gaps and deliver on the promises to achieve the MDGs".
Official Development Assistance
Regarding official development assistance, the report states that efforts to step up ODA have suffered a setback. In 2007, the only countries to reach or exceed the United Nations target of 0.7% of their gross national income (GNI) were Denmark, Luxembourg, the Netherlands, Norway and Sweden. Current implementation gaps in the delivery of aid flows and slow progress in improving the quality of ODA are early warnings of the risk of not meeting global targets within the time frame set by the MDGs. The report states that accelerated progress requires the following explicit actions:
· Donors should increase aid flows by $18 billion (at July 2008 exchange rates). In 2007 total ODA fell short by over $10 billion.
· In order to reach the committed increase in the annual flow of net ODA to Africa by 2010, donors should allocate an additional $6.4 billion a year.
· Donors should also increase their ODA to other least developed countries (LDCs).
· Donors, including emerging donors and recipient countries, should accelerate progress towards the alignment of aid, harmonization, management for results and mutual accountability of aid resources as well as improve dialogue with non-DAC (Development Assistance Committee) donors. In recent years, non-DAC donors, developing country donors and private funds have increased the availability of financial resources for development. Partial records of total ODA from non-DAC countries estimate an increase from $1.5 billion in 2000 to $5.1 billion in 2006.
Regarding ODA, the report also evaluates how to increase effectiveness of ODA to landlocked developing countries and small island developing states and asseses the allocation of aid to basic social services and provides abundant graphs and indicators.
Market Access (Trade)
The main trade target in MDG 8 is to develop further an open, rule-based, predictable and non-discriminatory trading and financial system and providing tariff- and quota-free access for the least developed countries' exports; however, only slow progress has been made regarding this issue. The report reminds that one of the objectives of the Doha Round of trade negotiations initiated in 2001 was to address the needs of developing countries according to a "development agenda" but states that the failure to conclude the Doha Round constitutes the largest implementation gap in the area of trade. The report however also provides certain recommendations:
· Member states should make clearer and stronger commitments to expand Aid for Trade resources to assist low-income countries in realizing their productive and export potential and in supporting their efforts to create productive employment.
· The resources for Aid for Trade and their allocation should be better aligned with specific country needs.
· The international community should ensure that perspective bilateral and regional economic partnerships provide genuine market access and entry for exports of developing countries.
· The international community should reduce substantially the tariff and tariff escalation imposed by developed countries on agricultural products, textiles and clothing from developing countries.
Debt Sustainability
Important progress has been made in meeting the MDG target of dealing comprehensively with the debt problems of developing countries but it still hasn't been fully achieved. Despite the Heavily Indebted Poor Countries (HIPCs) Initiative and the Multilateral Debt Relief Initiative, a large number of developing countries still spend more on debt servicing than on public education or health. As of June 2008, 23 of 41 heavily indebted countries had reached their completion point under the enhanced HIPC Initiative. The report stresses that additional efforts are needed to make progress sustainable and that actions are needed to reduce the debt burden of countries that have not yet benefited from current debt-relief initiatives. The report provides recommendations for making additional resources available to vulnerable countries and to improve the external debt sustainability of countries such as:
· Mobilizing additional donor resources to facilitate debt relief in some HIPCs.
· Reviewing and refining the currently employed Debt Sustainability Framework and
· Establishing a sovereign debt restructuring process for non-HIPCs experiencing debt distress.
Access to Affordable Essential Medicines
Information available in a number of countries suggests the existance of large gaps in the availability of medicines in both the public and private sectors as well as a wide variation in prices – much higher than the international reference prices (IRPs) – which render essential medicines unaffordable to poor people. However the fact that some developing countries have better availability and lower prices shows that access to quality, assured, affordable essential medicines can be improved through stronger partnership among governments, pharmaceutical companies and civil society. The report provides recommendations that can be applied at the national level and at the global level.
At the national level:
· Eliminating taxes and duties on essential medicines
· Updating the national list of essential medicines
· Ensuring adequate availability of essential medicines in public health care facilities
· Regularly monitoring medicine prices and availability
At the global level:
· Encouraging pharmaceutical companies to apply differential pricing practices to reduce prices of essential medicines in developing countries where generic equivalents are not available
· Enhancing the promotion of the production of generic medicines (in the majority of cases, generically equivalent products have lower prices than the originator brand)
· Increasing funding for research and development in areas of medicines relevant to developing countries, including children's dosage forms and most neglected diseases.
Access to New Technologies
The report focuses on the coverage of mobile phones and the digital divide in internet use among countries and states that there are large gaps in improving access to technology that is essential to increasing productivity, sustaining economic growth and improving service delivery in areas such as health and education. The report stresses that part of the difficulty in assessing progress in this area is the lack of numerical targets regarding delivery. The digital divide in the access to modern technology is widening between developed and developing countries. Deficits in infrastructure such as limited coverage of electricity supply in low-income developing countries are preventing faster penetration of information and communication technologies (ICT). Moreover the recent food crisis and the challenges of climate change facing developing countries also require accelerating the transfer of technology especially in the fields of agricultural development and adaptation to climate change. Some of the actions listed by the report for expanding access to technology for development include:
· Formulating national ICT strategies
· Increasing efforts to expand both basic infrastructure (such as electricity supply) and ICT-facilitating infrastructure especially in low-income countries
· Creating incentives for the private sector to develop technologies relevant to people in low-income countries; including those that address issues of climate change and renewable energy and
· Applying differential pricing practices to reduce the costs of key technology in developing countries in order to make access affordable to all.
The report represents a unique and collaborative effort by over 20 UN agencies making up the Task Force. All relevant agencies have joined efforts to step up statistical data collection and to identify policy gaps that need to be bridged in order to achieve results.
The MDG Gap Task Force was created by the Secretary-General following the discussion of the Policy Committee on 1 May 2007 to improve monitoring of the global commitments contained in the MDGs. The Task Force integrates more than 20 UN agencies including participation from the World Bank, IMF as well as OECD and World Trade Organization. UNDP and the Department of Economic and Social Affairs (UN/DESA) are lead agencies in coordinating the work of the Task Force.
To read the report, please click here.


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Home » Local News » Ride suspended after visitor dies in accident at Dubai's Global…
Posted on 25 January 2013. Tags: accident, after, dies, Dubai's, Global, ride, suspended, visitor
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Barnes and Noble hopes to turn the page on falling sales
Sally Herships
Jan 8, 2014 Between competition from Amazon, and the less-than-tremendous success of its Nook, Barnes and Noble is in a tough spot.
As Barnes & Noble struggles, Christian bookstores succeed
Mark Garrison
Jul 9, 2013 Christian bookstores are boosting sales by drawing people in for everything from coffee to bible study sessions.
The Nook, Barnes & Noble's tablet, struggles
Sarah Gardner
Interview by
Jun 25, 2013 Barnes & Noble is setting its Nook tablet free to focus on the more popular e-reader.
Why would anyone want to buy a bookstore?
Tracey Samuelson
Feb 25, 2013 Ask the chairman of Barnes and Noble, who may offer to buy out the bookstore chain -- but not the digital Nook.
Barnes & Noble's outlook is blurry, even for Nook
Sally Herships
Jun 25, 2013 Barnes & Noble is expected to report a profit for the last quarter, but its digital e-reader business isn't performing as hoped.
Black Friday's tablet wars: which tablet is the best deal?
David Brancaccio
Nov 23, 2012 One of the hottest gadgets this holiday season will doubtless be the tablet...but which one?
The data in that debit card you're holding can be swiped
David Weinberg
Oct 24, 2012 Barnes & Noble said debit card keypads in 63 stores were hacked so customers' data was stolen as they swiped their cards.
What to consider before you buy the iPhone5
Adriene Hill
Sep 13, 2012 Early adopters will likely pay a premium for the right to own the latest Apple product.
Amazon takes on Apple in price more than features
John Moe
Sep 7, 2012 Why the retail giant doesn't mind not making money on Kindle Fire tablets.
Google wants to use tech to do good
Adriene Hill
Jul 20, 2012 Google uses tech to go after bad guys and a researcher develops an electronic glove that helps people with spinal cord injuries.


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Photos and Description of this 3 bedroom holiday home in Balestrate - Casa Bosc. eucalyptus forest
3 bedrooms, typical Mediterranean kitchen, a beautiful woody footpath to beach
Villa Boscomare is a tastefully furnished, very friendly bright house with Mediterranean flair, a typical Sicilian tiled kitchen fully equipped with everything that you need to cook for self-catering. A spacious living room with fireplace. The house is equipped with air-conditioning and internet. The entrance area is roofed with a cosy lounge area and lounge chairs. Right opposite to us extends the famous eucalyptus forest of Balestrate - pure nature - very healthy air. Through the fragrant eucalyptus forest there is a romantic footpath to the beach. Even in summer, it is very comfortable for walking. But you can also use the car to drive to the beach (2 minutes) - there is plenty of parking on the beach. There is a lockable garage in the house. From the rooftop terrace you have a magnificent view of the mountains, Balestrate,
the impressive eucalyptus forest and the sea. Here you can thoroughly enjoy the sun.
The house is an ideal accommodation during both summer and winter. A neighbouring farmer sells fresh seasonal vegetables and fruits.
- Suitability:
- Long-term Renters Welcome


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This Week in Watches: Breitling commemorates AOPA's 75th anniversary, the return of the Jaeger-LeCoultre Geophysic 1958, interstellar watches from Zenith and Geo.Graham and more.
Ticking off the week's news in watches
This Week in Watches: October 14, 2014
Breakdown: Glashütte Original Senator Manual Winding Skeletonized Edition
The boys in the back room at German company Glashütte Original have done a masterful job at sculpting the skeletonized version of their Manual Winding Senator to make its inner workings clear as day. It's 42 millimeters of hand-wound, see-through, 18k red gold bliss.
Lighting the Way
Timekeeping: Schofield Signalman
When we think of fine watches, our minds automatically shift to thoughts of the quaint villages and alpine vistas of Switzerland, or, increasingly, to Germany's Glashütte region, where brands like A. Lange & Söhne and Glashütte Original hail. But what of merry old England? Given that some of the most renowned figures in horology have…
Vorsprung durch Technik
Timekeeping: Guide to German Watches
Ask the average guy where the best watches in the world are made and he will undoubtedly say, "Switzerland." After all, most of the recognizable brands like Jaeger-LeCoultre, Vacheron Constantin, Rolex and Patek Philippe hail from that neutral Alpine nation. It is partly the neutrality of Switzerland that has allowed these great names of horology…


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Panel Discussions - Tuesday, May 20, 2014
Protection of Civilians Now at Heart of All Peacekeeping Missions
The protection of civilians is now a crucial aspect of UN peacekeeping missions, as well as of NATO and African Union (AU) operations. This is what emerged from a half-day seminar held at IPI on May 20th entitled "Protecting Civilians in Peace Operations: Best Practices and Emerging Issues." Organized jointly by IPI and the governments of Austria and Norway, the seminar brought together practitioners from both the humanitarian and peacekeeping fields and individuals with personal, on-the-ground experience protecting civilians.
"Protection of civilians is at the heart of peacekeeping mandates," Ambassador Geir Pedersen of Norway said at the seminar's opening. And according to the majority of the speakers, protecting civilians is now the most important factor that both NATO and AU peacekeepers take into account when deploying to crisis areas.
The seminar also pointed to how conflicts worldwide still pose serious threats to the lives of thousands of civilians. "Today's conflicts have a devastating impact on civilians with dire humanitarian and human rights consequences," said Andreas Riecken, Chargé d'Affaires of the Austrian Permanent Mission to the UN.
The seminar highlighted some of the challenges that still remain when it comes to the cooperation between humanitarian and military personnel in peacekeeping missions.
"There is a complex operational interplay between humanitarian actors and military actors in these environments [as] we come from distinct entry points, and have sets of principles that in some cases are distinct" said Greg Puley, Chief of the Policy Advice and Planning Section at the UN Office for the Coordination of Humanitarian Affairs (OCHA). "But we must work together."
Cooperation between military and humanitarian personnel is also a focus of UN Security Council mandates for peacekeeping missions, Mr. Puley said.
Now, mission mandates that include language on the basic protection of civilians also call for the "creat[ion of] the security conditions conducive to the provision of humanitarian assistance," he said. This, he added, means that cooperation between the sectors two is essential.
The important, though complex relationship between the humanitarian and peacekeeping communities is something that both NATO and the AU have also been exploring.
"There are two dimensions to NATO peacekeeping missions," said Stephen Evans, Assistant Secretary-General for Operations at NATO. "The first is when the protection of civilians is the mandated focus of a NATO operation," such as the alliance's missions in the Former Yugoslavia during the 1990s. In such cases, Mr. Evans said, NATO troops are deployed specifically to protect civilians who are under threat.
The other dimension, he said, is when the protection of civilians is an act of "mitigation" during a larger military operation. Mr. Evans said that, in such cases, troops should work to limit accidental civilian deaths. The current mission in Afghanistan is of this second kind, he said, as NATO troops are expected to fight insurgents while also protecting civilians.
In such hybrid missions, protecting civilians can also turn into an operational asset, the speakers noted. "Avoiding civilian casualties enhances the support of the local population," said Robert Ayasse of the Focal Point for Protection of Civilians at NATO headquarters.
But while the protection of civilians has become an essential component of NATO's work, as Mr. Evans and Mr. Ayasse noted, African Union missions still face some hurdles in that regard.
Walter Lotze, of the Peace Support Division of the AU's Mission to Somalia, said that only recently did the AU get around to including in its missions language explicitly mentioning the protection of civilians. It was in 2012, he said, that the AU's Peace and Security Council took what he called a "landmark" decision by enshrining the protection of civilians in all future AU mandates.
"That means that all our missions will now have considerations on the protection of civilians as part of the planning process, as part of the mandate, and as part of what we do in the field," he said.
But reforming the AU's mission mandates may not be enough, some speakers noted. "One of the biggest problems we have is our lack of resources," said Col. Aphaxard Kiugu, Military Adviser to the Permanent Mission of Kenya to the United Nations. Some AU states, including Kenya, Rwanda, and Ethiopia, have offered to provide troops to support efforts in South Sudan, but they still need logistical support from the UN, he said.
The two panels were chaired by Ambassador Pedersen and by Adam Smith, IPI Senior Fellow and Head of the IPI Center for Peace Operations.
Remarks were also delivered by Brigadier-General Reinhard Trischak of Austria's Federal Ministry of Defense and Sport; Edmond Mulet, Assistant Secretary-General in the UN Department of Peacekeeping Operations (DPKO), Ben Majekodunmi of the UN Office of the High Commissioner for Human Rights (OHCHR), and Marla Keenan, the Managing Director and Director of Military Engagement at the Center for Civilians in Conflict.
The two panels also included: David Haeri, the Chief of the Policy, Evaluation, and Training Division at UN DPKO; Capt. Brice Erbland, of the French Ministry of Defense; and Hana Salama, of the Every Casualty Programme at the Oxford Research Group.
Watch event
The Global Observatory
Defying Spain, Catalans Vote for Independence, But What's Next?
The unofficial Catalan referendum has raised several questions about Catalonia's future and its relationship with Madrid.
Key Global Events to Watch in November
A list of key upcoming meetings and events with implications for global affairs.
2014 Top 10 Issues to Watch in Peace & Security: The Global Arena
A list of ten key issues to watch that are likely to impact international peace and security in 2014, compiled by IPI's Francesco Mancini.
The Global Observatory, produced by IPI, provides timely analysis on peace and security issues, interviews with leading policymakers, interactive maps, and more.
Recent Events
November 05, 2014
Top-Down Governance Hurts Women, Youth Participation
Governments in the Sahel and Maghreb are still using top-down approaches to governance that make it hard for women and youth to have a say in public life, even though their participation can help their governments' struggle against instability and extremism.
November 03, 2014
Apakan on Ukraine: "To Be Present Is Important"
On November 3rd, IPI's Vienna office hosted Ambassador Ertugrul Apakan, Chief Monitor of the Special Monitoring Mission (SMM) of the Organization for Security and Co-operation in Europe (OSCE).
November 03, 2014
Enhancing Women's Share in Peace and Security
"We did not want to make war safe for women; we wanted to end war for everyone," Ambassador Anwarul Chowdhury said, recalling the goal of a new resolution he introduced as president of the Security Council in the year 2000.
Latest News
November 13, 2014
Video: Building Peace at the Nexus of Organized Crime, Conflict, and Extremism
September 25, 2014
IPI Remembers Margaret Vogt
August 25, 2014
New IPI Documentary Film on Past and Future of International Affairs


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Just The Tip
This beer seller knows what's up
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1/1 Photo of Silly Easy Sun-Dried Tomato & Olive Dip
Prep Time:
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2 mins
1 min
I experimented with new dip recipe for my food blog at weekendcarnivore.com . I was so happy with the result that I wanted to share it here too. It is creamy but still reduced fat and silly easy!
Units: US | Metric
Serving Size: 1 (87 g)
Servings Per Recipe: 4
Every recipe, menu, tip and how-to is right here, at your service.


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Free up more iPads for group
My students were very happy to be able to charge more than a couple of iPads at one time. Now we are able to use multiple iPads in our classroom throughout the day without worrying about the batteries dying.
The USB SuperCharger gives you the power (literally) to charge up to four iPads at the same time. And it's all possible with a single device using a single standard wall socket, leaving the other socket free for your other devices. Don't use cumbersome power strips, and don't hog up all your sockets. Get smarter power with the USB SuperCharger.
Competing multi-port USB adapters often come with a catch. Sometimes only one port is rated for iPad charging, with the other ports only able to charge normal USB devices. And sometimes, 2.1 amps is spread through the whole device, meaning multiple iPads will only be charged very slowly. There are no charging compromises with the SuperCharger. Charge four iPads at the same time at the single-charge speed.
IPEVO SuperCharger fully charges 4 iPads simultaneously. With the same time frame, charger of another brand is only capable of recharging 48% ~ 63% of 3 iPads' battery, with the 4th iPad left completely uncharged.
1:1 iPad programs in schools are a promising new ed tech initiative, but they come with a charging challenge. With heavy use, iPads often can't get through the whole day, and if you or your students forget power adapters, you're sunk. But with the USB SuperCharger, you can turn any table into a 4-student charging station with plenty of power for your interactive curriculum. Charge multiple iPads while they're being used, or hook them up during breaks or between subjects. You won't have to worry about collecting iPads and recharging them for later classes, and you won't have to round up multiple power adapters. It's the easy way to keep the modern classroom moving.
USB SuperCharger keeps the lesson going
Running low on juice during a meeting, presentation or lecture? The USB SuperCharger is perfect for conference rooms, seminars, lecture halls, and anywhere else a flexible power solution for iPad is needed. Simply set up the USB SuperCharger on your table or desk and everyone at the meeting can enjoy charging convenience for their devices without bringing an adapter. Plus, no more hunting for wall sockets!
USB SuperCharger is perfect for meetings
Tens of iPads can be charged on conventional charging carts, but carts are bulky and costly, and there's usually only one per school to share. For teachers who keep only a few iPads on hand, reserving and using an entire charging cart just doesn't make sense. The USB SuperCharger is the smaller, more mobile version of the charging cart that's just right for the needs of a single classroom. It can be carried to any classroom, providing instant power for iPads getting low on batteries. And with just a shelf or some table space, the USB SuperCharger can act as a charging station all its own. A classroom's iPads can be kept organized and fully charged in a space-saving way. And best of all, USB SuperCharger costs much, much less than the charging cart.
Each SuperCharger port can charge any number of standard USB devices, including iPhone and other smartphones, iPod, portable speakers, Bluetooth headsets, cameras, and more. Everyone will have a use for the SuperCharger.
Note: USB SuperCharger will not charge USB devices with patented Quick Charge technology as rapidly as the factory charger. For these devices, which include several Android tablets and other devices, the USB SuperCharger can only provide standard USB charging. For Apple iPad tablets, charge speed occurs at a full 2.1 amps.
The USB SuperCharger is small and portable enough to easily swap between tables or between rooms. You'll never be caught with a dead device!
Got multiple iPads? Don't settle for anything less than the USB SuperCharger — full, simultaneous 4-iPad charging from a single socket.
Charging 4 iPads
Simultaneously at
The Same Time
|How many
|Just 1
|Set up in office or classroom; no need to carry around
|Must be carried around; easy to forget or misplace
|Easy to use
Uses only 1 outlet. No hunting for sockets, and everyone can charge from the same convenient source
Needs 4 outlets, which may be occupied by other devices or in hard-to-reach places
|$76 ($19 x 4 adapters)
No, please use device's original cable or a certified cable (such as MFI certified) to ensure safety and best performance.
No, SuperCharger uses 100-120v, please refrain from using SuperCharger on 220v outlets.
6.2 ft
My students were very happy to be able to charge more than a couple of iPads at one time. Now we are able to use multiple iPads in our classroom throughout the day without worrying about the batteries dying.
Thank you! I had a horrible cord mess, and now it is gone thanks to my IPEVO SuperCarger!
Thank you, IPEVO, for our USB SuperCharger! We are able to charge four iPads at once in our kindergarten classroom. We use our iPads daily so it it great to have them charged ready to go!
Before having this, I only had room to charge 3 iPads on the powerstrip at a time. If I wanted to charge more, I had to spread them out throughout the room. Now I can charge a group of them in one spot, and still have room to spare on the powerstrip.
My students are able to use them for centers, creating presentations, practicing skills, collaborating with me and their peers, and so much more. It is so easy to keep the ipads charged and the students always know where to put them back.
After using the iPads in the morning for Language Arts, several of our iPads needed charging before I could use them in the afternoon. Thanks to the SuperCharger, I was able to charge them while the students were using them
Afternoon art classes with drained batteries from a tech rich day of learning? No problem. Only a couple usable outlets in an old classroom? Not a problem...thanks to IPEVO granting our wish with the x4 USB Super Charger! It is heavy duty with a long cord. Perfect.
I have had my USB Supercharger for three days now ,and my students and I are loving it! It gives students a "docking station", where they can be responsible for keeping iPads charged.
Prior to receiving this gift, my students often had to take turns on iPods when practicing math facts and other educational activites because they were not all charged.
I didn't have an iPad charger and had to leave my classroom to charge my four iPads. With the USB SuperCharger I can charge my iPads in my room and students can continue to use them while they charge simultaneously.
Our first grade team has already put it to great use during our grade level meeting - each classroom teacher could charge their iPad and continue to work during our meeting.
I love combining the arts and technology for research, art applications and our on line portfolios and this SuperCharger helps limit the number of cords strung all over the art room.
This time the USB SuperCharger came through just in time to power up our grade level's iPads so we can use them with our Guided Reading groups. Outlets are hard to come by in my classroom and this handy little device makes it so easy to charge the iPads any time, but especially when students are still using them.
I got the charger today and am thrilled. All ten iPads charging at once and still able to use outlet for other electronic needs. Loved watching my students check out the technology and be excited.


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Forecasters are warning North Texas residents to keep an eye on the skies Monday afternoon and tonight as severe storms could form west of Fort Worth.Forecasters were watching for any signs of storms developing along a dryline."They need to continue to pay attention through the evening," said National Weather Service meteorologist Jennifer Dunn.If storms fire up, they are expected to form along a line from Cisco to Bowie to Gainesville. It is not clear if they will reach the Dallas-Fort Worth area before falling apart after sunset."Any storms would be severe," Dunn said. "The main threats would be wind and hail but we can't rule out a chance of tornadoes."Highs are expected to climb into the upper 80s again on Tuesday, some 10-12 degrees above normal for mid-April, and some areas just west of Fort Worth should reach 90, the National Weather Service is forecasting.The average high temperature for April 15 is 76; the record is 93, set in 1940.Another round of storms, which should be more widespread, is expected to arrive midweek"The main event is going to be Wednesday night or early Thursday," said National Weather Service meteorologist Eric Martello. "We're going to have the front arrive some time after midnight and we'll have a slight threat of severe storms. The worst threat will be through Central Oklahoma into St. Louis."Like last week's storms, forecasters aren't predicting a drought breaker. Most areas will see a half-inch to an inch of rain.It will be much cooler Thursday and Friday with highs near 60 and a low in the upper 30s. But temperatures will rebound next weekend with highs in the upper 60s Saturday and mid-70s on Sunday.Bill Hanna, (817) 390-7698Twitter: @fwhanna
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