text:
Do you welcome criticism of your cooking?
- i_am_Lois Dec 6, 2013 11:47 AM
I'm sure we all get it. How do you handle yours? For the most part, I enjoy feedback about what I've prepared. I make notes on my recipes & will tweak the preparation next time. Occasionally I get annoyed when I'm convinced I've made something perfect and along comes a picky, know it all.
re: LindaWhit
Another Lois. Such an uncommon name. Always hated it. Grew up getting the Superman jokes.
I am like you & usually notice flaws others are oblivious to.
re: i_am_Lois
I think it was more common when my Mom was born (1930). One of her stepson's MILs is also Lois...I think they're close in age - maybe 3 years apart.
re: LindaWhit
I agree - I'm more critical of my own cooking that others would likely be. I also tend not to notice others' cooking snafus either because I'm too interested in eating :)
I also tend to think that many people are just happy to get free food that they didn't have to cook. This goes double for co-workers who, I have noticed, will eat just about anything left out on a counter or table. Anything.
re: pheenmachine
My husband's coworkers are where the dessert trials that weren't up to my/our standards go. Pile those not quite right cookies/bars on a paper plate and they will be gone by noon. Usually he over hears at least one nice comment about them too (did you see there were these awesome cookies in the break room?. . .)
Never use your nice rubbermaid containers though.
re: pheenmachine
Oh, good Lord, yes. Especially graduate students. I could take anything into the office and it would be wolfed down.
re: LindaWhit
Sometimes people who are more critical of their own cooking than anyone else can be less receptive to criticism from others. (Not saying you are like that). But being extremely self-critical has a side-effect of being a bit of a defense mechanism against criticism from others.
re: calumin
I see. I understand it. It depends why a person is critical of their own cooking. Being self-critical is a manifestation of various mental states.
There are at least two underneath reasons why a person is very critical of him/herself. I can be self-critical of my baked goods. Mostly, this is due to the fact that I have a certain expectation, and my products are usually shy of this goal. So I would be like "Man, I changed the recipes, but the cookies are still not as flaky as I wish". In these cases, I am generally receptive toward criticism from others because I want to be better in the future.
On the other hand, people can be overly critical as a defense mechanism. They want to be overly critical, so that they can avoid criticism. They want to be perfect in this instinct, not in the future. The person is not receptive of criticisms from others because this is exactly what they try avoid. I see this most often when people try to throw the perfect parties or perfect wedding. This is the end-game. They want a perfect party or a perfect wedding at this very moment, and not in the future. Therefore, any constructive criticism is not constructive to them.
re: Chemicalkinetics
And I am the LAST person who would ever throw a "perfect dinner party".
When I say "critical of myself", I'm more disappointed in myself, such as the slightly dry white turkey meat at Thanksgiving.
But was the entire meal completely and utterly ruined because I didn't serve what I thought was a pitch-perfect Thanksgiving dinner? Hellz no. Both Mom and enjoyed many leftovers from that bird. :-)
re: Chemicalkinetics
Yes I think the issue is when the cook feels he or she has achieved some form of near-perfection or high quality standard (as a result of a hyper self-critical process), and then others criticize, indicating they don't share that view.
In this case, being hyper self-critical makes the external criticism even more jarring. It would be as if you spent a week preparing the perfect dinner party, questioning every decision, only to have the guests nitpick all your dishes. I'm not sure all self-critical cooks would welcome that kind of criticism. The dynamic is different.
There's a scene in the movie Joy Luck Club where one of the mothers prepares this lavish meal, and the daughter's boyfriend says how wonderful the food is and only needs to be doused in soy sauce. That criticism, however well-intended, was not taken well!
Criticism of my cooking is okay, but not of my *taste* --
the problem is, they're so intertwined!
re: BangorDin
By 'taste' do you mean (as an example) someone saying to you, "Why in the world would you serve ____ with ____ ?"
re: i_am_Lois
That's a very good example. Deciding to have breakfast for a dinner party, or sometimes embracing unhip / out-of-fashion dishes also come to mind.
I try to say I am open but it sometimes ends up with yelling that my husband should appreciate me more.
But to put it in perspective my husband is a PITA and once complained my pie crust was not moist enough...wtf? It's not supposed to be moist.
re: Siegal
Is your husband a really good cook or baker? Or a pro?
re: Siegal
Your husband & mine could be identical twins. Once I made chicken-ala-king. Husband insisted I add no bell pepper or pimento to his. So I prepared 2 separate pots. He tasted both then complained his pot tasted bland & wanted what was in my pot for his dinner. I prefer that he stays out of my kitchen.
re: i_am_Lois
re: i_am_Lois
re: Siegal
Siegal, I gotta tell you this one. I asked him once what his favorite dessert was. He told me pineapple upside down cake. I make one for him from scratch. He refused to even taste it... complaining it was prepared in the wrong shaped pan. (I used square, he thought it should be round)
re: i_am_Lois
re: Siegal
re: i_am_Lois
Count my father in that cloned pool. He made my mother return a rice cooker in the 90s because it didn't make rice like he remembered from living in Japan in the 50s.
He had many "expression only out of glass" traits passed on to me that I need to check myself on once in a while. Mine is I can't stand colored drink ware.
re: monavano
I agree. I always ask my wife what she thinks since I do most of the cooking and would like to make things that she enjoys, too. Though sometimes I do wish she had a more discerning palate to give a little constructive criticism, though I do appreciate generic "that was really good/not so good/needed more salt" etc comments. Maybe more time talking about food and flavors with her over the years will give more in-depth direction!
re: pheenmachine
I have the opposite problem. My husband has a phenomenal palette, and I don't. It means that he knows exactly what went wrong with a dish when I can only determine that it wasn't quite right. The resulting conversation makes me glad that my knives and frying pans aren't within reach.
As a bit of a perfectionist, I often ask my family for harsh, pointed criticism. I very rarely receive it, except from myself; like LindaWhit, I am my own critic.
Most people, I find -- especially non food geeks -- are unable to easily identify specifically what they like or don't like about a given dish. And most people aren't willing or able to be harsh, even when invited. The only exceptions to that rule are very young children, who will happily spit out something they don't like. Wonderful and direct :-)
re: davis_sq_pro
"Most people, I find -- especially non food geeks -- are unable to easily identify specifically what they like or don't like about a given dish. "
BINGO, davis_sq_pro. I've asked Mom to tell me what she doesn't like about something, and the most I can get from her is that it's too salty or garlicky (sacrilege!) pr too much rosemary. But I know her tastes differ wildly from mine, so I give her more leeway. And since I do make freezer meals for her, I often cook stews and the like to her tastes, or split the recipe and make half for her and half for me, the way I'd like it.
re: davis_sq_pro
And sometimes the children who are so direct are not so young. A few years ago, our CSA gave us Brussels sprouts, which are quite disgusting, but which I thought we should all at least try to like.
I made my son try one. He must have been 12 or 13 at the time. He immediately collapsed on the floor and began rolling around moaning in agony, calling for "water, Drano, anything!" I don't mind criticism that is funny!
re: Isolda
LOL... too funny!
re: Isolda
I so want to give a shout out to that little girl in my daughters brownie/girl scout troop. Her name was something like Lee Anne. I thought I would make those coconut cookies from some fund raising tub. She was the most diplomatic 8 year old I've met. Kudos to her and to her mom.
re: Isolda
Brussels sprouts are quite disgusting?!? They're my favorite vegetable :-)
Try this recipe: http://www.seriouseats.com/2013/11/br...
re: Isolda
I am a Brussels sprouts convert. I used to think they were disgusting, too. But, I've learned they are quite good roasted, but you really have to remove the tough stem part - even up into the actual sprout.
Also, chopped small, sautéed a bit, and put into a grilled cheese with balsamic reduction? YUM!
re: davis_sq_pro
For sure. Most of the comments from my wife are along the lines of "needs more/less salt/pepper". Which is fine, but that isn't usually the solution to all problems :)
Yeah, i figure that's one of the only ways i can improve, Plus most of the time i'm the only one whos overly critical of my food.
Heck no! The exception is my husband or if I specifically ask. As a guest I happily accept what's put in front of me, and I appreciate the same.
I will be honest. It depends the situations and my mood at the time. I would said that 80-90% of the time I welcome or at least neutral toward criticism. Like LindaWhit said, I am usually more critical of my cooking than others, so any criticism would have been mild in comparison.
That being said, 10% of the time, I would wish that they be quiet. In my mind, I would say "Shut the f up! You don't know what you are talking about!" Let's face it. Some of the criticisms are just plain weird.
re: Chemicalkinetics
Yeah I've got to tell you CK I don't think this was your best post or response. It kind of lacked that certain CK "punch" most of your posts do, also you don't seem to be too strong with your statistical quotes. I mean honestly I think it's more like 82%-92% of the time....not just rounded to 80/90, that's just being lazy.
re: jrvedivici
< I mean honestly I think it's more like 82%-92% of the time....not just rounded to 80/90,>
:) I guess I know myself less than I know others. I am just not very confident when it is about me.
I welcome a good critique. Especially with someone who understands flavor and technique. Often a cook knows that there is "something" missing. Brainstorming and having another perspective can point you in new directions.
Criticism can be valid. It helps me know my audience better but it usually is based on personal taste more than on improving a dish. It is more helpful if someone can be specific - texture, too spicy, etc. I seldom change a recipe based on criticism but I remember and adjust future menus for the individual with their preferences in mind.
I only welcome criticism when I ask for it, especially when something seems to be missing from the dish.
Generally, I cook to my liking which happens to cover a majority of my guest/guinea pigs. :-)
re: dave_c
I think that overall I'm a better cook than most, not all, of the people I cook for. So it's unlikely I'd ask "what's missing."
re: c oliver
Yeah..... sometime I asked for suggestions, but sometime they just give me suggestions without me asking. I used to bring cookies and baked goods to work very often, and I would get all kind of suggestions. Some are good. Some are interesting. Some are just dumb. (clearly from people who actually don't bake.... for example).
re: c oliver
It's just my family that will do this for me, and only if I start out by saying, "This sauce is missing something. What do you think?"
Foodie Daughter: Needs acid.
Husband: It's delicious.
Picky Son: Don't put any on mine.
My husband will never make negative comments about the weeknight dinners that I make, but when he doesn't eat something, clearly he doesn't like it (he is not the type to just eat something he doesn't like) so I know it needs improvement or it need to go away.
When I entertain, if there is a dish that people aren't eating, I will usually ask people (friends) what they didn't like so I can make adjustments or again, I just never make it again.
I am often surprised when I entertain when I make a dish and I think "oh no, this is going to be a dud" and then everyone loves it, or the opposite when I think it's great and then nobody eats it.
But I love to try new dishes all the time, so when something doesn't go over well, I just usually scratch it off the list.
If I start the criticism (and like others here, I am very critical of my own cooking), then it's okay to join in. But if you're just a super-picky eater who only likes plain food, well, please keep your mouth shut.
Family - always
Guests - never
I always ask husband and kids if they liked it or not and how it came out - does it need more of this or that spice. They know that if they don't talk, next time I will make it the same way and they will have to suffer if it wasn't tasty.
Husband and I have more or less divided our chores into "outside" and "inside". He takes care of the outside chores, I take care of the inside chores. Many times I tell him if he has to go out again to move a branch or blow some leaves he missed. So, I can't complain when he tells me I made my soup too spicy. It's all good.
If someone critiqued my cooking unsolicited, I think I'd be pretty offended. My dad occasionally says unkind things about my cooking when I'm visiting my parents, and my usual response is a somewhat unprintable declaration that he can feel free to cook for himself.
If I have started it off by saying "I think this has too much salt" or "Wow, sorry, I really overcooked the Brussels sprouts. I hope you're all okay with a little carbon in your diet." then I wouldn't be offended if other people chose to agree with me instead of trying to make me feel better. And, of course, there are always the mid-prep "Taste this and tell me if it needs more cumin" moments where feedback is fine. Sometimes if I'm feeling uncertain about whether something's good, I'll even flat out ask people what they think of something.
I don't need people to blow smoke up my ass or anything, but I do think criticizing someone else's cooking without being asked is frightfully rude.
re: Jacquilynne
criticizing family meals at/during the holidays is a family tradition for us.....just like telling war stories.
re: fourunder
re: fourunder
NOT a great tradition if it is everybody (non-cooks) against the holiday cook(s). Verbal abuse is still abuse.
re: MidwesternerTT
You really need to lighten up, it was meant as levity. ...I had a girlfriend who's family insisted on playing Trivial Pursuit after dinner.....I'll take the banter anytime. Abuse is having to eat overcooked meats, fish and mush....and have to be polite about it.
re: Jacquilynne
<I don't need people to blow smoke up my ass or anything, but I do think criticizing someone else's cooking without being asked is frightfully rude.>
Just saying.... I definitely get criticisms/suggestions.
I welcome criticism of my cooking and finished dishes always trying to improve....but some things will not change. I have some family members that want the red meat and dark meat chicken cooked to death.....while I would normally entertain their preferences....they actually don't like to eat red meat or dark meat chicken....preferring their white meat chicken....also cooked to death. Why make everyone else suffer for only a few.
"I do think criticizing someone else's cooking without being asked is frightfully rude."
Agreed. My experience anyway is most people like my cooking (I came from a cooking family and we always ate pretty well) so if there is "criticism," it usually is some helpful suggestion, which I learn from and appreciate.
I have a friend who eats frozen green beans by the pound, cooks tortellini in cold water and eats sauce from a jar - he has cheese in his freezer that is more than a year old - and he still eats it...... - when he critiques my food I get annoyed - sorry, I know that's not very evolved.... but when he tells me that my ricotta gnocchi are a little soft - I get testy - he doesn't even know what a gnocchi is.
re: harryharry
And after you strongly tell him how you feel about his comments he still does it?
re: c oliver
No, I'm very passive aggressive, I just give him the hairy eyeball.
Just kidding - Even though I get bent out of shape, it takes about five minutes for me to let it roll off.
re: harryharry
And give him permission to continue the abuse.
re: c oliver
Abuse is a bit of a strong word in this context, no?
No. I only like being told that I am awesome....at everything. Jk....I guess I don't mind it too much, as long as it's honest. I hate being told that something is good if it's not. I don't like being patronized! On the other hand, my little brother is never going to give me high praise on anything I make, even if it's the best thing he ever ate, and I don't like that either.
although I welcome all criticism, comments usually come in the form of what's been discussed on other posts and threads on chowhound.com as others seem intimidated by my cooking and feel they couldn't cook for me.
I would rather dine on unseasoned well done roast beef and cold potatoes than not see my family and friends.
The two people I ask for feedback is DS and SO. DS's conversation goes something like "Keeper or not?" He'll reply "Keeper or not so much".
SO will critique the entire meal - Too much of this or not enough of that or more meaningful, to me, information.
I am my worst critic, as some other CHers have responded. I made cranberry sauce one time and put in 3/4 teaspoon of ginger ilo 1/4 teaspoon. I thought it totally sucked but everyone raved (people beyond my normal range) and so I've kept at it. One person's response was that he was going to open a sandwich shop just so he could serve that cranberry sauce.
One time my sis (who is Martha Stewart's clone) said that my lasagne was better than her's. Ahem, I used the recipe on the back of the lasagne noodles.
Of course not. Anybody who doesn't like my cooking won't have to eat it a second time. :-) (No, I've never had to cook for a family 7 days a week.)
When I was a kid, my parents' response to any criticism of a dish was, "Eat it or wear it." We all considered this the height of wit, and most food was eaten.
All these years later, I don't mind a hint or an outright slam, but pick your spots, please-- not in the middle of an otherwise nice, social meal. As others have noted, nine times out of ten I'm already well aware of the miss.
No one has outright critiqued my cooking without being asked. It is probably because most of my friends and family simply aren't that particular about food.
I value my husband's and dear friend's opinion because they are such fantastic eaters. I value their opinion because they know food.
I love hearing my 8yo son's opinion of my food because his comments are fascinating. He is bothered by the strangest things and on the flip side, is delighted by things that surprise me.
My husband and I have an agreement that unless a dish is inedible (and that's usually pretty obvious because it just gets pushed around on the plate after the first bite) criticism can hold until the next time the dish is proposed. For example, we make chicken thighs with white beans and kale. Last time he made it it was underwhelming because he didn't start with a mirepoix and didn't thoroughly brown the chicken. I said nothing because it was still good. So the next time, I did both those things and mentioned it casually without referencing the earlier dish. He noticed the difference. (Which in that case means I make the dish.)
I do not get much pleasure in hearing what's wrong with a dish I made while I am eating it and so that's why criticism is delayed.
Actually I wish people were more honest. I make something and they are saying nice things and I am thinking "overdone meat, less than ideal concept, lousy crust," etc.
re: tim irvine
I feel the same way and though my husband and I don't criticize each others dish at the meal, each of us feels free to criticize our own dish. Then again, I have a friend who starts apologizing for the food before she even puts it on the table. (She's a very unorganized cook who tackles dishes that are too difficult for her and usually doesn't have at least one of the important ingredients.) Of course, we all then tell her how wonderful it is so she'll stop apologizing.
re: escondido123
The esteemed and well loved Julia pronounced, "Never apologize." Great advice, and I need to remind myself of it every now and then. In the words of another splendid cook, "Serve it forth."
re: tim irvine
Yes, but you already know that.
re: tim irvine
Yes! Honesty!
I hate it when my partner says "it's wonderful", then AFTER the next time I make it, he admits that he only thought it was "alright"
Gah! Don't make me waste my time and effort like that!
re: ursy_ten
Hey - people's tastes change and if you're like me no two batches are identical. That extra, unnoted, splash of wine / salt /butter/onion / mystery spice might be the difference between "wonderful" and "alright"
re: MidwesternerTT
That's very true Midwesterner :)
But I should clarify, I meant that he never thought much of it in the first place and was just being polite... something that would probably would need more than a splash of wine to correct.
On the other hand, butter fixes just about everything!
I welcome criticism only from those people who I feel know their way around a kitchen and have something to add. If it's somebody who just wants to use it as an opportunity to boost their own ego but can't otherwise cook, they can fuck off. As it stands, there are only about five people from whom I'll take criticism, and most of them are blood relatives.
If my husband doesn't like something I made, I want to know about it so I can either fix the problem (under seasoned, to spicy, just blah) or he really doesn't care for that type of food and I didn't know that. He doesn't like breakfast for dinner, nothing wrong with the food, just doesn't want to eat that stuff then. I welcome that feedback because he is my primary eater.
It's been fun training his palate, having him taste sauces, rubs, marinades to have another taster involved if something just seems to be missing but I'm not sure what it is, when I'm not using a recipe.
Other criticism, I factor in who is giving it. Cooking experience/style/love of food matters in how much I take things to heart. My MIL makes little digs about all my food (usually portion size when it's family style) but she thinks Taste of Home is the food bible. If my SIL with celiacs gets ill after eating at my home, I want to know about it because I need to step it up more for her protection.
I don't get much criticism, because I only cook for other people a few times a year, and they are usually too polite to say anything useful. Honest feedback is hard to come by, so I appreciate it when I get it.
No, I don't welcome criticism -- the meal is made and there's usually nothing that can be corrected by the time others are eating and commenting. Even with a recipe, the next time I prepare a dish it will be slightly different. I do, however, welcome a "make this again", "do we have any cocktail sauce?" or "this was funny once" comment from my spouse. How else will I understand what he enjoys eating and what he simply tolerates?
Cocktail sauce is our universal cure-all for bland/boring food. Readers of Robert Heinlein's science fiction book "The Moon is a Harsh Mistress" will recognize the "funny once" category.
Okay, first you must kiss or hug the cook. I'm all about the appreciate before you criticize.
Then, smile when you offer feedback. It's amazing how warm eyes and a smile can change the tone of a remark.
Then fire away!
re: acssss
ROFL, acss. you really are too funny.
I welcome criticism in all aspects of my life. With my forwardness and sometimes outspoken opinions I can often be a lightening rod of sorts for criticism.
There are two factors when it comes to accepting criticism; 1.) I can accept it at any time on any topic, as long as its not antagonizing in its nature. There is a fine line between being critical of something and being down right insulting. Don't cross that line with me.
2.) I take criticism from where it comes. If you are known for drama I'll accept your criticism however not heed your words. Primarily I have to respect the source of the criticism for me to accept it and consider any change in myself over it. No offense there are just to many angry or miserable people out there who like to criticize others just to bring them down to their level. The old misery enjoys company scenario, so I do try to filter those forms of criticism.
I sure do welcome it as long as it is done in a helpful manner. My personal goal is to be a better cook so criticism is all learning for me. And yes I am my worst critic.
I welcome it. My SO usually just says something is "fine". To me, "fine" is just OK, and could be better. But when I ask him what I could do to make it better, he just shrugs. Or say something like "add more salt" (he's a salt fiend). He will get more excited when something is really good though. He'll show me his empty plate and say "it was disgusting!" with a smile.
Criticism is not only welcome. It is preferred, desired, etc. Anything said in the interest of improving future cooking (even if I disagree) is more than welcome, and I only wish people were more free with criticism and less worried about offending.
Complaints OTOH - comments intended to bemoan not getting what one wants - are met with a standard response: if you want to cook something better, make a bit for me while you're at it. Luckily, this doesnt come up much - I dont cook for whiners if I can help it. And I try not to serve anything awful anyway.
As others have said, I'm my worst critic, but welcome feedback when it's constructive. The only time I truly got annoyed was when a self-admitted non-cook started deconstructing, criticizing, and soliciting opinions of one of my dishes in the middle of a holiday gathering. Time and place!
re: sal_acid
If you're my husband, I want to know if you don't like something and why. If you're anyone else, and know of a way to IMPROVE the dish, or want to agree with me that I did in fact slightly overcook the pork loin, sure. If you want to tell me that you don't like pork loin, tough shit.
re: LaureltQ
I would change what you said to:
"If you're my husband, I want to know if you don't like something and why. If you're anyone else, tough shit." :-)
Like many here, I tend to be more critical of my own cooking than anyone I cook for.
I've taught my man to be super-honest, and so he is. I am happy about that in theory, but there are times I don't take it so well.
I guess it depends on my particular mood or how happy *I* am with the dish. If I'm happy with it, I usually brush off his criticism as unfounded and downright crazy :-D
That said, none of even our closest friends would ever dare to make a critical comment. A great example is a recent smoked ribs feast I hosted. I had made a couple of racks for just the two of us a week prior, and they were absolutely fantastic: smoky, moist, tender.... all you want them to be.
At the feast, I made 4 racks for a larger group of friends, and -- while they were quite flavorful -- the texture was way too chewy for my taste, and I was pretty upset about it. My friends, of course, all *loved* them and thought I was nuts.
They were being polite, and I was being narcissistic. Sometimes, it's better to suck up one's idea of perfection, STFU and let people enjoy a perfectly fine meal.
I am also more critical. HOWEVER, my husband was in the Army for 20 years (prior to our marriage). My home made soup? 'That was okay.' Campbells Chunky Cheeseburger Soup. He raved for days, offered me some, bought a dozen cans.
Anything processed is superior to anything home made. <sigh> It has almost sucked the joy of cooking out of me.
re: LaureltQ
What kind of takeout food? Pizza? Chinese? Sushi? Or any kind will do for your husband?
re: Chemicalkinetics
Pretty much any kind. We're in the Seattle area, so teriyaki is a regional specialty. Generally, there are a few places within 1/2 mile of our house, so burritos, tortas, teriyaki, chinese, indian, pho, bahn mi, pizza, and if he can get it, sushi.
re: LaureltQ
I see. Does your husband care for high-end or low end takeout? Or he is pretty happy with takes-out in general?
I like restaurant foods from time to time too. It is nice to eat something I don't usually cook, you know.
re: Chemicalkinetics
He is fine with most things. He doesn't like getting takeout from place like Applebees, but if it's ethnic and I don't usually cook it, he's in.
I do enjoy takeout as well, and not having to take the time to cook and clean up after dinner frees me up to experiment with other stuff.
re: LaureltQ
re: monavano
<but if it's ethnic and I don't usually cook it, he's in. >
<There's something about ethnic take out especially that makes me enjoy it so.>
I think that is just because we don't see them often.
re: Chemicalkinetics
Do you have good ethnic (Thai, Chinese, Indian etc)?
We've got some good options where I live-- surprised I don't take out more!
re: monavano
We have some GREAT takeout in our neck of the woods. Sometimes when I go through a spell of not wanting to make dinner, we just do takeout for 3 or so nights a week. It's nice to get some variation, and then settle back into the french/italian style that I am so comfortable tossing together without recipes.
Of course I do. And if I'm feeding someone whose taste and breadth of knowledge I admire I appreciate it all the more, especially if it presents an opportunity to discuss the whys and wherefores while Mrs. O rolls her eyes in boredom ;-)
I made a cassoulet for a potluck my weight-training class (I'm in it, not the teacher!) had today. There's a woman in the class who's an avid cook, has been professional and worked as a chef just long enough to decide she didn't want to, whose opinion I really wanted. I know she's Jewish, but didn't know how observant, so I made one pot with lamb shoulder, duck leg meat and Toulouse sausages, another without the sausages, and made an explanatory placard. As things were winding down she came over to the table where I was sitting and told me how much she enjoyed the dish and how pleased she was that I'd brought it … but had she told me she'd found it a bit bland or salty, or suggested something I might try next time, I'd have appreciated that as well.
I don't mind constructive criticism, especially from people who I know are competent cooks. I don't even mind family members' comments as long as they contain a bit of positive feedback: "mom, this meatloaf is OK but I like the one with carrots better."
Not thrilled with any comment that includes "yuk" or "WHAT is that" or "something smells bad."


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Over the last couple of years the WSM has been going through a process of re-examining the way we relate to people interested in what we have to say. Alongside this we have recently begun to try and get a better understanding of what it is we do. Both these processes have some major implications in reaching an understanding of what the usefulness of a revolutionary organisation is in the modern era of broad and loose social networks.
Solidarity is a word that fills the songs, slogans and even names of movements in the anarchist, socialist and left tradition. Yet the meaning of the term is often assumed to be common knowledge that needs no further explanation or enquiry. In line with the theme of this issue of the Irish Anarchist Review this article aims to look a little deeper into the history and meaning of this term and how it should inform our activity today and the problems we face. Particularly in situations when equal empowerment between all the participants in the solidarity relation cannot be assumed as a starting point. Clearly solidarity, class and equality are all in some way intertwined, but the question is how, exactly?
In a wide ranging interview Paul Bowman talked to Felipe Corrêa (FC) a Brazilian anarchist who is member of Organização Anarquista Socialismo Libertário [Libertarian Socialist Anarchist Organization] (OASL) about anarchist orgainising in Brasil, just how global the crisis really is and the forthcoming World Cup.
The 19th of July marked the 75th anniversary of the beginning of the Spanish Revolution. For a brief time, capitalism and the State were replaced by solidarity, mutual aid and respect for others. Workers and peasants, who were deeply influenced by anarchist ideas, ran society collectively and gained control over their lives, industry and land. A central part of the revolution was the struggle against a fascist attempt to take over Spain. We remember both the magnificent triumphs and tragedies of the Spanish revolution and attempt to learn from our comrades' mistakes.
What the Workers Solidarity Movement see the role of the anarchist organisation as being. How we see its relationship with and as part of the working class. How we see a revolution developing. This is an old version of the position paper - the current version is at http://www.wsm.ie/c/role-anarchist-organisation-policy
Workers Solidarity Movement on building an anarchist international last modified by Feb 2013 National Conference
The contradictory meanings of "communism:" both as a society of freedom and as one of totalitarianism. What Bakuknin, Kropotkin, and Marx had meant by communism and how this term was changed by the Leninists.
In practice, the Grassroots Gatherings – and groups linked to them – have become the main (and the only continuous) networking of the "movement of movements" in Ireland. To date 10 gatherings have been held between 2001 and 2005. In keeping with the goal of autonomy and decentralisation, there has been no central committee; at the end of each gathering a group of activists has offered to host the next one in their own area and has got on with organising it in their own way, around an agenda set by themselves and with sometimes very different structures and themes.
Elsewhere in this magazine (see 'Anarchism, Elections and all that'), the anarchist case against participation in elections is outlined. The alternative political strategy put forward by anarchists is the use of direct action. This article sets out to examine what is meant by the concept of direct action and also to argue that it is impossible to combine electoralism and direct action, that by its nature electoralism is disempowering, and that real direct action and participation in elections are mutually exclusive.
Insurrections - the armed rising of the people - has always been close to the heart of anarchism. The first programmatic documents of the anarchist movement were created by Bakunin and a group of European left-republican insurrectionists as they made the transition to anarchism in Italy in the 1860's. This was not a break with insurrectionism but with left-republicanism, shortly afterwards Bakunin was to take part in an insurrection in Lyon in 1870.m[Castellano]
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November 26, 2014
Tip off for March Madness is less than 24 hours away. The bracket fest is already making its rounds through offices, colleges, homes, and wherever college hoops fans may be.
The NCAA tournament brings an array of fun, excitement, and betting. Though betting is illegal, many say it's a long-standing tradition.
"We get together and chip in five, ten bucks a piece, and the winner takes all. That's what it's all about," says a local college hoops fan.
But the betting can sometimes get out of hand. The Wisconsin Council on Compulsive Gambling says more than 150,000 Wisconsin residents are addicted to gambling. Here are some red flags:
If any of these signs apply to you, call 1-800-GAMBLE-5.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or email@example.com.


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Older people generally have a better understanding of life insurance than younger people. But even if you fully understand the costs and potential benefits of life insurance, you may wonder whether you still need it as you age and your children become self-supporting. Here are some ideas to consider.
Protection for your spouse
Even though your children may not need financial support, your spouse might depend on your income, especially if you are still working and/or have debts such as a mortgage, car payment, or student loan, which could be paid off with a life insurance benefit. Losing one spouse's Social Security benefit could also make it more difficult for the survivor, even with survivor benefits. Widows and widowers aged 55 and older are more likely to live in poverty than married people in the same age group (see chart).
St. Andrew A.M.E. Church has been ministering to the Memphis community for 148 years. On Sunday, Nov. 9, the Honorable Rev. Dr. Floyd H. Flake, the innovative pastor of the 23,000-member Greater Allen AME Cathedral in Jamaica, New York, is the guest preacher for both the 8 a.m. and 11 a.m. services.
During his pastorate, Allen AME has become one of the nation's foremost Christian churches and development corporations. Flake served 11 years in the U.S. Congress, followed by a stint as president of Wilberforce College.
The Bar-Kays will celebrate five decades in the music industry with a 50th Anniversary Celebration at the Cannon Center for the Performing Arts on Dec. 4th.
The black tie gala will be hosted by Elise Neal of TV One's "Hollywood Divas" and actor Lawrence Hilton-Jacobs ,who starred in "The Jacksons: An American Dream."
JERUSALEM – On Election Night, I usually stay awake as long as my eyelids are willing to cooperate. But this year was different. Instead of alternating between watching CNN and tracking results on the Internet, I was in the Holy Land, nearly 6,000 miles from my office in Washington, D.C.
With Daylight Savings Time going into effect last Sunday, I was in a time zone Tuesday seven hours ahead of Eastern Standard Time. That meant that instead of hearing the TV network projections trickle in as polls closed in different regions of the U.S., I had to go to bed not knowing if Democrats had lost control of the Senate, as predicted, and how well African Americans had turned out in the pivotal states of North Carolina, Georgia, Louisiana and Arkansas.
With the mid-term elections over and the Republicans solidly in control of the House and Senate, get ready to feel the pain.
I'm not talking to just the minority communities that will be hurt the most. I'm talking about all of America. If you think you haven't seen anything done yet, you will now see that scenario broadened to include both houses.
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Grateful Dead
What is Dave LaMouix email address, the fellow who puts out the Daves picks.
Is there an archival space that would have recordings from those early incarnations of the band, or a more appropriate place to ask this question ? The Music Minister at my church is looking to do something in April using music from the band, including those formative years, if possible, and I am trying to help....
but this strikes me as right up DeadBase's alley, so I'd look there and ask them about it.
Anybody who's got better info, tell us!
Is there a place online or on dead.net with Dick's Picks ratings or ratings of the fan-favorite or 'top' Grateful Dead live releases?
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i saw someone post this in another thread:
i'm looking for something similar so i can have motivation to wear a singlet at the end of my cut. can someone post some more of what's available out there?
i only want to see pics of guys in singlets
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Forever Lyrics - Stratovarius
I stand alone in the darkness
The winter of my life came so fast
Memories go back to childhood
To days I still recall
Oh how happy I was then
There was no sorrow
There was no pain
Walking through the green fields
Sunshine in my eyes
I'm still there everywhere
I'm the dust in the wind
I'm the star in the Northern sky
I'll never stay anywhere
I'm the wind in the trees
Would you wait for me forever.
Click here to submit the Corrections of Forever Lyrics
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Thanks to gerardo for submitting Forever Lyrics.
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We've come back this term with a whole load of machines complaining that Windows 7 is not genuine. How nice; after all the money we spend with Microsoft and the various backflips we have to do to get our KMS server working correctly we're being accused of running illegal software!
It would turn out that during the Xmas break I created a new Prism Package which was the new SIMS Update installation. Rather than let SIMS update itself this time round (because it doesn't always work),
We've had a XenServer running since last year, and have been impressed so much that we introduced another one this year and both hosts have some eight Windows based servers sitting on them.
I've got a small Linux server running on an old workstation that hosts the Xibo Signage System and also looks after LimeSurveys as well running on Ubuntu. My plan was to move this to another VM on the newer host as it has more than enough capacity.
It would seem that only certain
Teacher preparing for OCR Level 1 ICT Functional Skills, and this particular guidance note took my interest:
During the time allowed for Part B (1 hour 45 minutes), candidates must not have access to the internet. Candidates should not be able to send or receive emails but must have access to email software (such as Outlook or Outlook Express) so that they can demonstrate their ability to e.g. organise attachments when sending an email.
So, blocking Internet - no problem,
Been tasked with looking into implementing an internal VOIP phone system to link up some buildings that don't have phone lines installed.
Have been looking at things like 3CX and AsteriskNow (with Freepbx).
Have to say that I really do like the look of 3CX; windows based, really easy to setup and configure but its going to cost if we want to have more than 4 people talking at one. Also been told there is no money.
So, looking at AsteriskNOW, and its
We're in our third year of Electronic Registration, and we looked into Registration during assemblies using EEE-PCs. The excellent Asus EEE-PCs 701 4G were the netbook of choice back then. Using the wonders of nLite we created the well documented slim installation of XP so teachers could use SIMS and register their classes during assemblies (and in other locations).
All has been well until recently, I never like XP running on these devices; it never seem to have any slick-ness which
We've had fun with the SIMS Server over the past couple of weeks. It's been perfectly happy until a Hard Drive failure occured a couple of weeks ago. Not a problem, RAID5 in play so got in touch with HP and a new Hard Drive was dispatched next day, installed and all was well.
Unfortunately not, somehow a couple of directories had become corrupted which we can only assumed happened when this hard drive failed. Still, managed to recover them with no issues but couldn't delete these
Today was something different; our recent refurbishment and asbestos removal program thats been running for nearly 18 months is finally coming to an end. The last phase being the main hall. Being a Performing Arts College we've had a new acoustic ceiling installed with a new lighting rig put in place, new sound system along with a new projector which has multiple input points around the hall.
This new rig is some 7 metres up, which obviously will require the stage technician to
Today we did a real world test on our Windows 7 system.
We've built a ICT Suite that is due to come on-line this September and invited 5 students to come in and try it out. I moved their accounts temporarily into the OUs we have setup for Windows 7 and moved them to the appropriate Security Groups and got them to log in. Sophos was installed and running, along with Impero V3.0.38 and we're still using CSE but not using their Workspace, purely using the CSE System to build and administer
Following on from a blog way back: http://www.edugeek.net/blogs/fraggle...ugh-hoops.html
I've finally got round to getting the KMS Server setup ready for when we start our Windows Deployment in a few weeks. It's a bit odd that you can setup a KMS on a Windows 2003 Server and a Windows 2008R2 server but not a Windows 2008 Server! Not if you want to activate Windows 7 Clients!!! My domain consists of a number of 2008 Servers and a 2003 SP2 Domain
Had a hard drive failure on what is known as our Recovery Manager Server yesterday. This is a box which sits seperately from our main server room. The main file server has an agent installed which monitors various shares; every time a user hits save, a copy is written to the Recovery Manager Server. Users are then able to recover up to 10 previous versions of any file and folder held in their home area. Its a sort of an extension of Volume Shadow Copying and saves a lot of time and effort as


text: The Medium Floating Blind Bag is a great bag for your everyday waterfowl use. Its 900D so you know it will be durable and last for years. It's also got pockets everywhere ensuring that you stay organized. One of the great little features of this bag is that the shoulder strap clips are aluminum so you don't have to worry about them breaking!


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Rutland to discuss surveillance cameras
RUTLAND The city is discussing the idea of using security cameras to monitor its most crime-ridden neighborhoods.
One landlord suggested the idea to the Board of Aldermen on Monday after one of his properties was the site of a home invasion.
Cam Johnston said he has no problem with cameras monitoring people walking down the street.
The matter was referred to the Public Safety Committee with almost no debate.
City Police Chief James Baker said a surveillance program in residential areas would have to be a community decision.
He said the city already had a number of privately owned security cameras around businesses. Baker said vandalism dropped around the downtown train station after cameras were installed there.MORE IN Vermont NewsA close gubernatorial election raised questions about support for Gov. Full StoryThe practical goals of the cleanup of the Vermont Yankee site dominated Thursday's meeting of a... Full StoryWILLISTON Too much emphasis on reuniting children with their families, heavy social worker... Full Story
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Learn more about the five boroughs that make up New York City with our complete guide.
Discover what to do, where to stay and what to see in New York City with our planning tool.
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New York City is made up of five boroughs: the Bronx, Brooklyn, Manhattan, Queens and Staten Island. Each one has enough attractions—and enough personality—to be a city all its own. Learn more about them with this guide.
Rub shoulders—that is, if you can get in—with A-list celebs including Jennifer Aniston, John Mayer and Cameron Diaz at this Broome Street lounge, brought to you by the former general manager of Lotus and the owners of Cain. Donald Trump's lavish condo has nothing on the garishly hip space, which lives up to its name with gold ceilings, gold skulls adorning the walls and cocktails such as the Gold Rush (bourbon, honey and lemon).


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Well I like the 1st idea of getting rid of the domed pistons, but that is not an option right now! I bought this motor as a quick replacement of my worn 327 for my 66 impala & I just need to get buy till winter when I plan to rebuild my 327 then I can mess with changing these pistons out.
As for when it was running if I drove a bit then played around with the distributor I almost got rid of the noise, but it still comes under a load. Actually the only time I had the noise was under a load... It just gets worse or less depending on where I set the timing? It ran fine & even reving it up in neutral wouldn't have the noise...
It sounds like with a bit more attention to the timing, you can likely get rid of the knock. If you have a vacuum advance dist, I'd disconnect the vacuum and play with the initial and max timing first. Just one less thing to complicate your test results.
If you can get rid of the knock that way, then re-connect the vacuum advance and try again. If the knock comes back, hopefully the vacuum canister is adjustable, or you'll have to give up on some of the mechnical advance.
You need to do a couple things. One is to determine what the air/fuel ratio is averaging. This can be done by checking the plug for the color along w/what heat range they are.
You also need to check what the vacuum at idle is.
Then, you want to see where the initial timing is set, w/the vacuum advance disconnected and the line from the engine plugged off. You will also want to know where the total timing is at and at what RPM it is all in by.
Knowing all of these things will allow the timing to be optimized for the best performance w/o detonation, using the existing parts.
This all involves some work, but will get you the most bang for the buck and will assure the engine doesn't damage itself.
A couple things you can also do, is to DETERMINE TDC then MAKE A TIMING TAPE. The temporary timing tape allows you to see where the total timing is, w/o having to rely on a dial back timing light. Use the tutorial on finding TDC if there's ANY question as to the accuracy of your existing timing marks.
As for the heads, if the 2.02 set has a larger chamber than the 305 heads (which can be as small as 53, according to F-Bird'88) they'd be a much better choice. If they don't have accessory holes and you are using a long water pump set-up, this can be a snag, though.
A few more Distributor Install & Timing Tip links/sites.
Out of the4 box camel back heads can vary in chamber size. Theya re not all 64cc. Some are as big as 68cc. The bigger the better in your situation.
CC your camel backs and see.
Otherwise hunt for some large chamber heads for true pump gas compatability. The better 441, 487 920 76cc smoggers are not too bad.
(especially with some porting)
Other than that the best you will do with this situation is to create a
compromised ignition timing curve to make the best of a not ideal situation
on pump gas.
The best you can do with a engine with excessive high compression ratio :
You need to recurve the distributor. You need to limit the mechanical advance travel to allow a healthy initial at idle (for throttle response) yet modest, reduced less than stock. less than ideal limited timing at full throttle and rpm.
On this motor:
You want to limit the WOT timing to around 28deg BTDC.
The bigger the cam the more initial timing it will want at idle.
Thus the short limited mech timing curve.
If you just retard the timing to avoid knock, the throttle response sucks.
You could determine the cam in this motor by measureing the cam lobe/lifter lift using a dial indicator on the lifter edge.
That spec combined withe idle vacuum @750rpm will tell you the cam size pretty close.
.260" lobe lift or less= stock or very near stock mild cam
.300 to .305 moderate "torque RV cam"
.320" and higher hot rod cam 230@.050 and bigger.
.333" or higher race hyd or solid. .500+ lift
The manifold vacuum at idle (750rpm) is a good indicator of the camshaft size. test with say 14deg timing at idle and see.
Big cam= less then stock manifold vacuum and needs big idle timing.
Then: vacuum advance will have to be custom modifed also.
The excessive cr will want a very limited conservative vacuum advance curve to avoid pinging. The biggest issue will be rolling into the throttle
from part throttle at hiway speeds to full throttle.
A stock vac adv will need to be limited in travel and adjusted for rate.
A typical common vac can from stock smog era GM distributor from a car with EGR will be way way too aggressive for this high compression motor.
Limit vacuum advance to a max of 8-10deg max.
If the cam in the motor has a rough broken idle I suggest 18 to 24deg at idle.
a short-limited mech advance curve limited to about 28-30deg at max advance occuring around 3500rpm.
A milder, more moderate cam will allow less idle timing say 10-12deg at idle but will still want the limited max advance. 28-30deg. This is not ideal but about the best you will get from this motor on pump gas.
If you want to see what this motor really like , run it on 100++ octane gas and 36deg timing.
Camming the hell out of will not fix it.
Water/methanol injection (even home built, when done right) works and helps a ton. Google search it.
A functional egr system will help too.
New quality cast flat top or dished pistons are not expensive.
The stock application bread and butter spark plugs for the 305 heads are way to hot for a high compression ratio engine. Use a cooler champion RV8c or equal. AC R42T..... R44TS and R46TS is way too hot.
Last edited by F-BIRD'88; 07-30-2010 at 03:58 AM.
Well I found some 882 casting heads with hardened seats & had them cleaned up & umbrella seals installed on them. Got most of it back together today... would have had it done today, but found the majority of coolant passages in the block where the head mounts were plugged up with crud! So I had to clean them out real good... Now just need to finish her up tomorrow! I'll post back up here how she runs when I'm done! I'll even add a couple pics of the car too.
And thanks to all for the awesome advice!
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ABC helps showcase Russia's first sports cars
Russia's first ever sports cars were showcased at the 63rd International Motor Show (IAA) in Frankfurt after being delivered to Germany onboard one of AirBridgeCargo Airlines' (ABC) Boeing 747 scheduled cargo flights from Moscow's Sheremetyevo Airport.Three brand new 'Marussia' motor cars were transported by ABC to the event that takes place in Frankfurt every two years. The Russian sports cars, manufactured in Moscow and expected to also compete in the FIA GT World Championship in 2010, joined leading motor industry brands including BMW, Lexus, Citroen, Peugeot and many others in showing off their latest models to the thousands of visitors attending the motor show.
AirBridgeCargo, which operates 11 flights a week linking Frankfurt and Moscow, regularly transport top-of-the-range motor vehicles.
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Photos and Description of this 5 bedroom holiday villa in Palma de Mallorca - Great villa in Bunyola
5 bedrooms, 4 bathrooms, sleeps 12. WI-FI. Near the Sóller village only 10 km
Great villa in Bunyola with private pool of 10 m. Quiet and ideally located. The car is necessary. Internet WiFi. Big barbecue. Air-conditioning and central heating in all the house. Just 10 min drive to Palma de Mallorca (10 km) and 10 min from the beautiful village of Valldemossa, Sóller and Puerto de Sóller. Riding Club at 400 m. Golf course 1.5 km. The nearest beach is 12 km. The house is 300 m habitable with 2,800 m garden surrounding the property. Private parking for 15 cars. Ideal for groups of cyclists, as the house is situated on the cycle routes. Big garage to park the bikes.
The house is very spacious with a large dining and living rooms. The bedrooms have a bathroom en-suite and a balcony with wonderful views to the mountains and the pool. 12 sunbeds in the pol area.
- Suitability:
- children welcome
- pets not allowed
- suitable for elderly or infirm
- wheelchair inaccessible


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User Reviews for Dexamethasone Intensol
The following information is NOT intended to endorse drugs or recommend therapy. While these reviews might be helpful, they are not a substitute for the expertise, skill, knowledge and judgement of healthcare practitioners in patient care.
Learn more about Dexamethasone Intensol.
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text: UFDC Home | Help | RSS Title: Rachel's 16th Birthday CITATION ZOOMABLE PAGE IMAGE Full Citation STANDARD VIEW MARC VIEW Permanent Link: http://ufdc.ufl.edu/UF00098445/00001 Material Information Title: Rachel's 16th Birthday Physical Description: Photograph Language: English Creator: DeLoach, Debbie Publisher: Debra DeLoach Place of Publication: Gainesville, FL Publication Date: September 19, 2009 Copyright Date: 2009 Record Information Bibliographic ID: UF00098445 Volume ID: VID00001 Source Institution: University of Florida Holding Location: University of Florida Rights Management: All rights reserved by the source institution and holding location. Full Text Contact Us | Permissions | Preferences | Technical Aspects | Statistics | Internal | Privacy Policy © 2004 - 2010 University of Florida George A. Smathers Libraries.All rights reserved. Acceptable Use, Copyright, and Disclaimer Statement Last updated October 10, 2010 - - mvs


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Callaway staffer Stuart Appleby tells you how to hit a low bump and run. Keep your feet close together with a balanced stance and use your shoulders to make a small, back and through swing.
Office Tips
Bump and Run with Stuart Appleby
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See, it's like this. Far from being the obstructionist tree-hugger his critics accuse him of being, Secretary of the Interior Ken Salazar really, really wants to drill, baby, drill, for oil and gas on federal lands and offshore. He wants to drill the hell out of the place. But the energy companies a ... More >>
Photo courtesy of Rich DziombaPicture frames made of beetle-killed pine trees in the BKTA showroom. The problem is a familiar one to Colorado residents by now: two million acres of dead trees, forested mountainsides turned entirely red. The high country has been turned into a giant tinderbox by a ... More >>
Roan and Groan
From the week of January 22, 2004
Rich in wildlife and natural resources, the Roan Plateau survived the last energy boom. Will this one destroy it?
Tempestuous political winds are blowing through Colorado's busiest forest.


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Bishop's moves on, La Jolla falls short in CIF semifinals
La Jolla drops semifinal match to Coronado while The Bishop's School tops Cathedral Catholic to advance to CIF final
By Rick LeBeau
On perhaps the most exciting night of high school water polo ever in San Diego, fans of the sport got to witness two compelling games played for a berth in the Division II CIF Finals. Both games were decided at the wire with identical scores of 13-12.
Leading off the evening's two CIF semifinal matches, La Jolla's youth-laden team took on No. 1 seeded Coronado. The veteran Islanders peppered Viking goalie Matt Allen early and often in the first quarter, but Matt was able to make several of his 12 saves in that first period. Coronado still managed to score three goals, but each time they did, the Vikings answered and the teams went into the second period tied 3-3.
The Islanders kept up their scoring pace in the second quarter, while shutting out La Jolla. This left the Vikings fighting to come back from deficits as large as five goals in the second half. With 4:37 left in the game, the Vikings found themselves on the short end of a 12-7 score. Suddenly their defense stiffened, and began creating turnovers that led to a flurry of goals. Brandon Flores, playing most of the final three quarters with two fouls, was busy frustrating the Coronado goalie by either scoring or assisting every time down the pool in the final quarter of play.
The Vikings were once again down by three goals with just over two minutes to play, when Flores scored on a rebound. On the next possession for Coronado, Flores made a steal, passed the ball to TJ Pugmire, then got the ball back and scored on a blistering shot from 7 meters to narrow the gap to two goals. The crowd was in a frenzy as the Vikings brought the ball up tank after a timeout with 45 seconds remaining.
However, a most untimely turnover allowed the Islanders to gain control of the ball and run out the, clock to escape with the 13-12 decision. Brandon Flores led all scorers with seven goals; Zach Nelson and TJ Pugmire each scored two for the Vikings. Eiten Peled had four goals for Coronado.
Coach Tom Atwell was very proud of his young Viking team, even in defeat. He summed up the game and the season in one statement, "The fight and heart this team showed tonight was what I loved most about this team all season".
A half an hour later, The Bishop's School faced off with Cathedral Catholic. The two teams had split their season series, with Cathedral winning their last matchup two weeks earlier. Both teams came out with high levels of intensity, and the offenses immediately began taking advantage of defensive lapses. In a classic match that had the crowd on its feet much of the second half, Bishop's raced out to the lead, only to have the Dons chip away to get back in the contest.


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Journey Overview
See Africa's magnificent wildlife up close as you embark on daily safaris from luxurious tent camps located close to the animals' early morning and evening action. Awake to new adventures every day: exotic wildebeests and zebras teeming across the Serengeti in their annual migration, hand feeding a rare Rothschild's Giraffe or orphaned elephant, rising with the sun and silently tracking a family of elephants from a hot-air balloon. Visit four of Africa's top wildlife safari destinations, witness landscapes made famous by film and legend, get to know Maasai schoolchildren, and step into the romantic world of Baroness von Blixen.
- Meet Travcoa-adopted elephant at an exclusive visit to David Sheldrick's elephant orphanage
- Feed Rothschild Giraffes at the Giraffe Center in Kenya
- Mingle with members of the centuries-old Maasai village and discover their unspoiled lifestyle
- Greet the day on a sunrise hot-air balloon ride over the Masai Mara, followed by a sumptuous champagne breakfast
- Learn about the long-term conservation of Africa's elephants on a visit to the Amboseli Elephant Research project
- Descend 2,000 feet into the Ngorongoro Crater, which teems with exotic wildlife
- Take a break from tracking to enjoy an elaborate catered lunch
- Spot wild game-including Africa's last black rhinos, giant tusked elephants and black-maned lions
- Stay in the finest boutique tented camps located right in the heart of the wildlife action
- View "Big Game" in the vast Serengeti and the plains of the Masai Mara


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Marcus Foster
|Marcus Albert Foster
March 31, 1923
Athens, Georgia
|November 6, 1973
(aged 50)
Oakland, California
Cause of death
Resting place
|Mountain View Cemetery
|Alma mater
|B.A., Cheyney State College, 1947
Ph.D, University of Pennsylvania, 1971
|Years active
|Oakland Unified School District
|Known for
|Oakland's first African-American Superintendent;
founder of the Marcus A. Foster Educational Institute;
murdered by SLA
|Home town
|Philadelphia, Pennsylvania
|Robert Blackburn
|Albertine Ramseur Foster
Marcus Albert Foster (March 31, 1923 – November 6, 1973) was an African-American educator who gained a national reputation for educational excellence while serving as principal of Simon Gratz High School in Philadelphia, Pennsylvania, as Associate Superintendent of Schools in Philadelphia, and as the first black Superintendent of the Oakland Unified School District in Oakland, California.[1] Foster was murdered in 1973 by members of the Symbionese Liberation Army.
Early life and education[edit]
He was born in Athens, Georgia, later attending public schools in Philadelphia.[1] He graduated from Cheyney State College and earned a doctorate from the University of Pennsylvania.[1]
From 1957 to 1970 he taught, was a school principal and associate superintendent for community relations.[1] He moved to Oakland in 1970.[1]
Foster was murdered in 1973 by members of the Symbionese Liberation Army. The SLA claimed they killed Foster because of his alleged support of a plan to create a student identification card system in Oakland that proponents claimed would help keep non-student drug-dealers off campus. In reality, Foster had opposed the identification cards and had worked to water down the plan. The SLA also objected to police officers in the schools, but again they were mistaken as to Foster's position; Foster had stated that he would not allow police officers in the schools. Foster was shot eight times with bullets that had been packed with cyanide.[2] His deputy, Robert Blackburn, was also shot, but survived. Joseph Remiro and Russ Little were sentenced to life in prison for their role in the attack. Little was later released on appeal.[3] SLA leader Donald DeFreeze is suspected of being the other person present who shot Blackburn.[4]
Foster is buried in Mountain View Cemetery in Oakland. He was survived by his widow, Albertine Ramseur Foster, who died in 2011[5] and was buried alongside him, and his daughter, Rev. Marsha Foster Boyd, PhD, is President Emerita of Ecumenical Theological Seminary in Detroit, Michigan.[6]
Honours and tributes[edit]
Before his death, Foster received a highly prestigious award for the person who had done the most for Philadelphia. After his death, several sites were named in his honor, including the athletic fields at Gratz High School, the Student Union building at Cheyney University, and the Marcus Foster Indoor Pool in Philadelphia[7] featured in the movie Pride. The School District of Philadelphia established the Marcus A. Foster Award, which is given annually to a School District administrator for noteworthy contributions in curriculum, instruction, school improvement or administration.[8]
The Oakland portion of the state-mandated program to retrofit all schools for earthquake safety in the 1970s, during which dozens of schools were either retrofitted or demolished and rebuilt, was named the Marcus Foster Earthquake Safe program.
The Oakland Education Institute was founded by Foster in 1973 to raise discretionary funds to promote excellence in Oakland schools, through the collaborative efforts of Oakland's diverse communities. After his death, the Institute was renamed the Marcus A. Foster Education Fund in honor of Foster.[9] In conjunction with Oakland-area business, the Fund awards 60 yearly scholarships ranging from $1000 to $2000 to Oakland high school students. Over 1,500 students have received these scholarships. The Fund also regularly awards up to $2000 to Oakland public schools teachers who develop innovative educational projects.[10]
- ^ a b c d e Ohles, Frederik; Shirley M. Ohles; John G. Ramsay (1997). Biographical Dictionary of Modern American Educators. Westport, Connecticut: Greenwood Press. p. 432. ISBN 0-313-29133-0. OCLC 36430647. Retrieved March 16, 2009.
- ^ "Oakland Bullets Had Cyanide". The Washington Post. November 11, 1973 - p. A2. Archived from the original on 2006-03-28. Retrieved 2007-08-18. "Investigators say bullets used in the murder of Oakland's school superintendent contained cyanide. Roland Prahl, chief investigator for the Alameda County coroner's office, said Friday that five slugs recovered during the autopsy on the superintendent, Marcus Foster, had the "distinctive odor of cyanide." A coroner's report verified the presence of the poison." Check date values in:
- ^ "Murder in California", Time, 19 November 1973. Accessed 14 January 2007
- ^ Taylor, Michael (November 14, 2002). "Forgotten Footnote: Before Hearst, SLA killed educator". San Francisco Chronicle. pp. A–17. Retrieved 2009-03-17.
- ^ Obituary: Albertine Ramseur (Abbe) Foster Oakland Tribune, 01 January 2011
- ^ Ecumenical Theological Seminary
- ^ Philadelphia Department of Recreation list of pool locations.
- ^ "21st Annual Celebration of Excellence in Education", School District of Philadelphia, Accessed 2007-01-14
- ^ "Marcus Foster Education Fund". Marcus Foster Education Fund. Retrieved 17 December 2012.
- ^ Marcus A. Foster Educational Institute - Our Programs; Accessed 2007-01-14 Archived December 11, 2006 at the Wayback Machine
External links[edit]
- 1923 births
- 1973 deaths
- 1973 murders in the United States
- African-American educators
- American murder victims
- Murdered educators
- People from Athens, Georgia
- People from Oakland, California
- People from Philadelphia, Pennsylvania
- American school superintendents
- People murdered in California
- Deaths by firearm in California
- Murdered African-American people
- Crime in the San Francisco Bay Area
- African-American history in Oakland, California


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Edward T. Kendrick III alleged Monday that prosecutors in his 1994 murder trial did not share crucial evidence and testimony with his attorney.
During the hearing in Hamilton County Criminal Court, Kendrick detailed new statements made by an eyewitness weeks before the original trial began and testimony from a police officer not heard by the jury. He also said his attorney at the time failed to interview an eyewitness with a conflicting account of his wife's death.
He argued that these instances, among others, amount to inadequate legal counsel and should give him a chance at a new trial.
In 1994, jurors found Kendrick guilty of premeditated first-degree murder for killing his wife outside the BP store on Lee Highway. He was sentenced to life and has lost two appeals in the case.
On Monday, Kendrick directed all his questions at his former attorney, Hank Hill, who represented him in the original trial. Hill was on the witness stand.
Hill agreed with some of the points Kendrick made in Judge Don Poole's courtroom, but questioned others.
"I think this case is a close case," Hill testified. "Our story was it was a clear-cut accident and the jury could always have found that it was reckless or criminally negligent."
Kendrick is representing himself with assistance from defense attorney Jeffrey Schaarschmidt. Monday's hearing was the sixth in the case since Feb. 7, when the latest phase of the 17-year-old case began.
Records show that on March 6, 1994, Kendrick arrived at the BP store with his 3-year-old son, Edward, and 4-year-old daughter, Endia. He entered the store and told his wife to come outside.
Witnesses inside the store heard an explosion. One witness, Lennell Shepheard, stepped outside and said he saw Kendrick standing over his wife's body with a rifle in his hand, saying, "I told you so."
But Shepheard didn't tell police or lawyers that until just two weeks before the 1994 trial. And Hill first heard that account when Shepheard took the witness stand.
Another witness said he also was at the scene of the shooting, but that Kendrick left immediately and said nothing, according to documents.
Since his arrest, Kendrick has maintained that the Remington 7400 .30-06 "just went off" as he moved it, striking his wife.
Hours after the incident, Chattanooga police officer Steve Miller shot himself in the foot with the same rifle while taking it from his car to the police station.
Miller said in a statement that his hands were not near the trigger and the weapon accidentally discharged. But portions of Miller's statements were not made available to the jury in the original trial.
Todd South covers courts, poverty, technology, military and veterans for the Times Free Press. He has worked at the paper since 2008 and previously covered crime and safety in Southeast Tennessee and North Georgia. Todd's hometown is Dodge City, Kan. He served five years in the U.S. Marine Corps and deployed to Iraq before returning to school for his journalism degree from the University of Georgia. Todd previously worked at the Anniston (Ala.) Star. Contact ...


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The airplane was being ferriedcross-country. The weather was deteriorating so the pilot opted to land short of his intended destination. He was cleared to land on runway 26. The pilot said "with the snow on the sides of the runway I was unable to discern the runway alignment." During touchdown, the airplane bounced and veered to the right. He attempted to correct by using left rudder and brake. He said the "brakes were pressed to[o] hard," and the airplane nosed over, crushing the vertical stabilizer and engine cowling. The ribs in the top wing were substantially damaged.
The National Transportation Safety Board determines the probable cause(s) of this accident to be:
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Article ID: 165439 - View products that this article applies to.
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A Windows NT computer that is configured to use an LMHOSTS file may get a blue screen error during the use of the NBTSTAT -R command, and the subsequent restart of the system. The blue screen error message for this condition is:
NOTE: The first and fourth parameters will be identical on a single processor x86-based system.
STOP: 0x0000001E (0xC0000028, 0x801327E1, 0x00000000, 0x00000000)
NOTE: The first parameter will be identical on a single processor x86- based system.
STOP: 0x0000007F (0x00000008, 0x00000000, 0x00000000, 0x00000000)
Improperly formatted syntax in the LMHOSTS file can produce this STOP error. Below is an example of the specific syntax error that causes the STOP error:
The problem with the above line is that the slash (/) is used instead of the backslash (\).
To work around this problem, correctly format the LMHOSTS file.
To resolve this problem, obtain the latest service pack for Windows NT 4.0 or Windows NT Server 4.0, Terminal Server Edition. For additional information, click the following article number to view the article in the Microsoft Knowledge Base:
(http://support.microsoft.com/kb/152734/EN-US/ )How to Obtain the Latest Windows NT 4.0 Service Pack
The LMHOSTS file may be deleted by the system during the Stop error. If the file is not deleted, the system may become caught in a loop, producing the STOP error each time the file is read while the computer is starting. To correct this problem, the LMHOSTS will need to be deleted or have the incorrect entries edited out. The method used for this will depend on the file system being used on the computer running Windows NT.
Windows NT Installed on FAT DriveIf your computer running Windows NT is FAT-formatted, perform the following steps:
Windows NT Installed on NTFS DriveIf your computer running Windows NT is NTFS-formatted, perform the following steps:
Microsoft has confirmed that this is a problem in Windows NT 4.0 and Windows NT Server 4.0, Terminal Server Edition. This problem was first corrected in Windows NT 4.0 Service Pack 4.0 and Windows NT Server 4.0, Terminal Server Edition Service Pack 4.
Microsoft has confirmed this to be a problem in Windows NT version 3.51. A supported fix is now available, but has not been fully regression tested and should be applied only to systems experiencing this specific problem. Unless you are severely impacted by this specific problem, Microsoft recommends that you wait for the next Service Pack that contains this fix. Contact Microsoft Technical Support for more information.
Article ID: 165439 - Last Review: February 24, 2014 - Revision: 3.1
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The Sport Club program consists of registered student organizations that make up the University of Texas Sport Club Association (UTSCA). Each club offers students the opportunity to pursue a higher degree of participation with a group of individuals interested in the same level and type of activity. The UTSCA promotes student participation in a wide variety of physical and athletic activities, contributes to the development of student leadership and provides a bond between individual clubs.
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Fire crews are working to put out a house fire at 8400 Savage Road, near Beulah.
The call came in at 9:38 when a resident reported her house was on fire. The Red Creek Volunteer Fire Department responded, along with the Pueblo County Sheriff's Office. The Beulah Fire Department also responded.
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Dr. Lourdes Q. Forster, MD
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Dr. Lourdes Q. Forster has been practicing medicine for 21 years. Dr. Forster graduated from the Tulane University School of Medicine in 1993. She practices medicine in Miami, FL and specializes in Adolescent Medicine and Pediatrics. Dr. Forster is affiliated with University Of Miami Hospital and Jackson Memorial Hospital. She speaks English and Spanish.
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November 23, 2014
November 11, 2008
The Albemarle Patriot volleyball team is still alive, after topping Frank W. Cox on Tuesday night in AAA State Quarterfinal action. The Patriots knocked off the Falcons, 3-1, and earn a trip to the semifinals at the Siegel Center in Richmond. Albemarle will take the court at 5:00 on Thursday.
In the AA quarterfinals, Western Albemarle was not as fortunate, falling to Chancellor, 3-0. The Warriors' season ends with a record of 21-5. A big congratulations to Western on a great year.
Click on the above video link for quarterfinal highlights.
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Date: November 2 – December 31, 2013 Hours: 9 am – 5 pm daily Location: Roanoke Island Festival Park, Visitors Center Gallery Address: 1 Festival Park, Manteo, NC 27954 Phone: (252) 475-1500 Price: Free While on your Outer Banks vacation, don't...
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Sunny and 70, that was the daily forecast for Carlisle Events' Zephyrhills Fall AutoFest and the thousands of enthusiasts that made their way to Festival Park.
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For the first time since the early 1990's, Carlisle Events heads out of state to fully promote, present and produce a collector car event.
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Beginning in November of 2012 with the 28th Annual Fall AutoFest (November 8-11) in Zephyrhills, Florida and continuing with a similar event, Zephyrhills Winter AutoFest (February 21-24), Carlisle Events will own and operate the events.
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