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- lrostron Apr 23, 2007 09:00 AM
After close to 50 years, my DH has decided that perhaps, just perhaps, that going veggie might not be a bad idea, following the warning here in CA about recalled pork products, e coli and spinach and lettuce, beef in general, a bad grilled chicken last summer at a friend's BBQ, etc., etc. I've been a semi veg (ovo lacto) for about 15 years now, but he's from Chicago (!). Any suggestions for leading a devout carnivore down the green path, slowly and gently, maybe starting with a veg meal one or twice a week? Any suggestions appreciated!
I have made my hubby a casserole with premade polenta, sauteed veggies, some cheese, spices, etc, baked. With a salad and maybe a slice of bread, it's a very filling and enjoyable meal.
You could also try Mexican - tacos, etc - that have lots of veggies and beans but no meat.
Or use soy sausage or soy crumbles in place of meat for sloppy joes or something.
Stuffed pasta
Veggie lasagna
Hope that helps you with some ideas!
I think Vegetarian Cooking for Everyone is a great intro to vegetarianism cookbook. Lot's of easy recipes that can be made as main dishes or as side dishes. Also, if you are interested in exploring tofu, Deborah Madison has another book called This Can't Be Tofu that's terrific for tofu-phobes and tofu-philes alike. The cookbook that Andrew Weil put out a few years ago (The Healthy Kitchen, or something like that) is something like 80% vegetarian recipes with a few chicken and fish dishes thrown in.
I also thought I'd mention that if your main concern is food safety, there are other options besides going veg. I don't know where in CA you are, but in the Bay Area there are plenty of small meat producers who treat their animals and their meat right, thus greatly reducing the chances of getting contaminated meat. As you noted, vegetables produced in an industrial environment are hardly immune from contamination, so it isn't necessarily eliminating meat but choosing your sources that does a better job of managing risk of illness.
re: Pistou
I have one Deborah Madison book, the one on farmers markets, but I'll have to look into the others you mentioned. His concern is food safety, mine, I'm still eating spinach. We live in Fremont, and not a lot of options there for small meat producers, but I work in downtown San Jose, so that's a good option for a lunch time run to somewhere in the area. Any suggestions? I like the idea of the polenta with grilled veggies and cheese though, with one of his favorites, a caprese salad.
re: Pistou
i second the rec for all of d. madison's books, especially vegetarian cooking for everyone. it is a great book and should be in every cook's library right between julia child and joy of cooking. i also really like crescent dragonwagon's "passionate vegetarian" or whatever the name of her big book is called. don't be afraid to try the book because of the pic on the cover or her goofy name, it's a very solid cookbook with practical recipes, a good value for the $$. remember when trying a veg diet that you should concentrate on eating MORE veggies, lentils, nuts & seeds, whole grains, etc rather than just substituting with meat substitutes-- whatever you do don't use cheese all the time as a protein source/substitution for meat (a common nubie-veg mistake, & one that isn't healthy).
re: Pistou
I'd third the recommendation -- we're absolutely not vegetarian, but I love cooking out of Cooking for Everyone and my guy has adapted to the occasional vegetarian meal readily. Still no chance he'll try tofu, but I'm working on it...
re: dietfoodie
I've been slipping tofu into my pasta sauces and stir fries TOGETHER with meat. It's been working quite nicely, actually. As long as there's meat in there, the tofu doesn't seem to be that objectionable. You can easily cut the meat by half this way.
re: dietfoodie
I crumble firm tofu into my spaghetti sauce. My hubby loves it. It seems like ricotta.
We are not vegetarian in our household, but I (the cook) lean toward veggies as the bulk of the meal. The Hub is a long-term member of the devotees-of-meat (disclosure - I do eat meat and love it) and I have had to resort to tricks to get him on the veg. bandwagon.
One of the best "tricks" is the roasted vegetable platter. No - not served as such, but left on the counter to cool as if it's going into some other dish. Snacky-Hub comes along and starts tasting: roasted carrots, parsnips, zucchini, peppers, etc. After a mumbled "sorry if I've eaten your ingredients, but can I have more?" I send him off with his plate of veggies. Confession of having an evil plan: I almost never have these things saved for anything else (even though they can be useful for many applications). The fact that they seem a) like a snack and b) forbidden (i.e. poached from another purpose) seemed to make roasted veg. seem attractive. He's eased into actually asking for more vegetarian meals. And liking them.
I'm no psychologist, but I have been a mom for a long time. This works for kids too. I often think that the whole "if you build it, they will come" thinking works well in this case. If you make a lot of vegetable dishes for your husband (without pushing), he may start to gravitate toward them. As soupkitten noted, don't take the step of smothering every veggie dish in cheese - vegetables, as you know, are taste-worthy in their own right. Maybe if you try intro-ing them as snacks or treats, it will become a habit...and then you go from there to deepen the veg. habit. Pasta dishes are great for this - saute this-and-that, toss with your what-have-ya, and you have a satisfying meal sans meat.
After years of the "I-must-have-beef" refrain, my Hub eats at least three veg. dinners per week. And likes it, to hear his report. Hang in there.
re: cayjohan
Thanks for the encouragement. The good thing is that he's not a big cheese fan, so there's no problem there. However, he does love his pasta, so I'm trying to cut that down a bit. He's just now figuring out what a carb is, and is frankly shocked! I told him that basically, if its white in coloration, it's a carb.
re: lrostron
Yep, I dealt with the "white" issue a lot. It takes a while to sink in. So....I used a lot of white-ish veggies in my meals. A LOT of grated parsnips in the hashed-browns, a LOT of slivered bok choy in a noodle dish, a LOT of sauteed veg.(like mushrooms) in the pasta, a LOT of cauliflower mashed into the the mashed potatoes. Slowly, this has caught on...flavorwise...and than I have moved on to *gasp* green things! :) It eventually works, at least in my case. Your DH sounds motivated, so you might not have a long leap to make.
re: lrostron
One thing you can do is at least switch to whole wheat pastas. We really like soba noodles at our house, too. We're also quietly switching from potatoes to sweet potatoes. White rice to wild or brown rice. Not dramatically for every single meal, of course, but again, if you can do half and half or just gently go down that path by serving it once or twice a week....
We haven't gone crazy with other kinds of grains, amaranth and quinoa and such, but we do those for breakfast occasionally in winter, and we're occasionally doing polenta these days. Every little step of introducing these healthier grains into your diet helps, particularly in helping you feel and stay fuller longer. That's often one of the complaints I hear about meals that rely less on meat, is that they aren't filling. But, if you're amping up the fiber and whole grains, and of course, vegetables, it will help you feel more full, even with less meat.
Make a great tomato sauce for pasta, no meat needed (but Muir Glen tomatoes necessary if fresh is out of season).
Grilled vegetable sandwiches (red peppers, onions, zucchini) with a drizzle of balsamic and maybe some fresh mozz.
You can use TVP as a sub for ground meat in many recipes that are "saucy"...macaroni and beef, nachos, tacos, etc.
Beans are great for veggie tacos too, or as a spread or a dip
re: pikawicca
Before you or anyone else comments on "yucky meat analogs" note that TVP is very low in calories, high in protein and fiber and has no cholesterol. I would argue it is much less "processed" or "yucky" than a hunk o' steer or tenderloin of an intelligent pig and probably takes less fertilizer and water than those food choices to boot.
re: gourmanda
Meat analogs may be politically correct, but they're still yucky in my book. As for being low in calories, there are a lot of things that are extremely low in calories that I would never consider putting in my mouth. If something isn't delicious, why eat it?
re: pikawicca
Oh, but it is delicious. At least the way that I cook it is....
re: pikawicca
There are so many bad ones out there. I have tried many that taste something like play-doh (hey, I was a kid once). None of them, as far as I am concerned, taste like meat, though that doesn't concern me so much. I just wished they tasted GOOD.
re: Snackish
i must confess a certain bizarre fondness for the Quorn products (mmm, mycoprotein. . .). and i like using bulk TVP in my own recipes-- it's retro!
a lot of veggie fake-meat cooking technique takes some practice-- homemade seitan; mastering the art of cooking tofu well (the upcoming bestseller by soupkitten). . . making your own "veggie burger" mix can be fun and lots of people seem to have an at-home fave.
if the op is so inclined faux meats can be fun-- i like "vegan with a vengeance" by isa moskowitz for this. the fake meat stuff in the store however is NOT economical, or even in most cases very healthy. they're a turn-off for many people. it's also not necessary to eat these products to eat a plant-based diet-- the veggies, grains, beans etc. will give you all you need for a healthy balanced eating plan. most people who have been veg for a number of years rarely have meals designed around a "main" dish like a veggie burger that is a meat sub. they tend to have big one-dish meals, main dish stews, or many component veg items on their plate with no one item dominating. i'd rec starting with veggie chilis and curries, soups, pizzas that are very satisfying for all eaters. the family members can decide whether they really miss the meat-- in many cases it will be no-- if they want meat they can add a small amt to their own portion & it's still healthier than eating a prok chop or burger.
re: soupkitten
It may or may not be a way to change a meat eater more easily. For us it's just nice once in a while to have a "ground meat" dish because they taste good and/or are just plain easy. We eat a great variety of plant-based meals w/o the use of TVP-type products. Also, we do include fish once or twice a week. Sometimes you just need an easy yet delicious dinner and I think it's much easier to do that with protein...while I love vegetarian fare, it often takes a bit more planning and preparation. I love to cook and plan but you know those nights when easy, healthful and delicious wins over time-consuming, healthful and delicious.
I would tend to stay away from the soy-based 'fake meat' out there, as much of it is very highly processed, and chock full of preservatives, salt and such. Follow the other suggestions above of great tasting simple vegetable-based dishes.
Try not to replace the meat, rather, celebrate the vegetables!
As people here have mentioned, there are many great and classic dishes that are really good for vegetables.
If your husband like Indian food, many of the vegetarian Indian dishes taste wonderful, not difficult, and please both meat eaters and veggies. If's even better if you know how to make the bread to accompany it. One of my all favorite is masala chat, though at home I usually just do different varieties of curry.
And even a lot of other cuisine that aren't as strictly veg, such as japanese and thai cuisine, has a lot of vegetables in everyday meal. I think that also make a good starting point.
Don't be afraid of carbs! I mean, obviously, don't overdo anything. But carb-phobia has got way out of hand these days. Good pasta dishes can really ease a transition into a more vegetarian lifestyle. And pasta combined with some sort of beans or pulses makes up a good quality protein.
Along with the ethnic food suggestions for vegetarian options, I'd recommend the Moosewood Cookbook (Mollie Katzen also has a pretty good website with recipes--www.molliekatzen.com). And I always suggest that people look at the River Cafe Green book if they can find it. It's got gorgeous recipes for using seasonal vegetables, organized by month.
We do eat meat, but a lot less of it since I became more aware of the animal welfare/environmental/social consequences of battery farmed meat. That's partly because the meat I'm now comfortable buying is more expensive. But we don't miss it now that I know what to do with all the really nice vegetables, beans, and grains we have around.
Lest we forget the portobello mushroom, so meaty in texture! They sell the big mushroom caps in the produce dept. and you can marinate in a balsamic mixture and grill for a really satisfying entree. To me, they are best prepared this way but there are tons of recipes for portobellos out there; they are also nice added to salads.
Another vote for eating more Asian meals. I'm Chinese so fresh green vegetables are a must for any dinner. My DH is a firm convert so we eat lots of veggies whether with meat or not. We also cook Indian meals regularly. You'd be amazed at how good lentils, beans or chickpeas can taste with the right spices. Dinner tonight will be chicken kofta and masoor dal with rice and bok choy. That's my idea of balanced eating.
We're a carnivorous household trying to back-off on the meat as well. We have a hard time with a meal that's completely meatless and have never really been able to cross that threshold into completely vegetarian meals without some folks leaving the table feeling cheated, but I've noticed is you can get by with a lot less "meat" if you chop it into bits and put it in pastas and stir fries and such. Also, in shish-kabobs on the grill--if you have small bits of meat and lots of vegetables, you don't really notice how much meat you're getting or not getting. Once you get away from the idea of serving meat in a slab, it's a lot easier to cut back and increase the volume of vegetables and grains in the dish. Often, I do half meat, half tofu or half meat and some nuts in my stir fries as a graduated step. You can also do lovely vegetarian pizzas (even on the grill), again, cutting way back or even eliminating the meat. It's not the season, but soups and stews and chilis are easy to do meatless, or with reduced amounts of meat. Someone else mentioned portabello mushrooms--those are fantastic on the grill.
I don't know if you've noticed, but a lot of my solutions are "on the grill"--somehow, the grilling makes the food seem heartier and more palatable to someone who really enjoys meat. At least, that's how it seems at my house. Maybe it's primal.
EDIT: oh, one more thing. We've joined a CSA as a way of forcing ourselves to eat more vegetables. The truth is, we really do love super- fresh vegetables picked at their prime--and we're now going to have a constant supply of them. We'll see if this helps us to cut back on meat, simply so we have room for all of those vegetables and they won't go to waste.
Oh, another good one is paninis. You can do just a little meat and A LOT of veggies...
And, I find that even swapping out a "meat" meal once or twice a week in favor of a seafood (sustainable seafood, of course) meal is a positive step towards reducing the amount meat in your diet in the sense that it helps to erode the idea that steak or pork or chicken must be the center of your meal...
My spouse and I are generally carnivores, but often eat vegetarian, and eat occasionally with a vegetarian (ovo lacto) couple that includes an avid bodybuilder. They are keenly aware of keeping good quality satisfying and protein rich calories in their meals, and generally do so without much use of fake meat. The key is not to fear good quality carbs, especially if they come with some protein, such as buckwheat. I find dishes that focus on the old vegetarian standby of a whole grain mixed with a legume can be quite satisfying to the average carnivore. Some of the newer whole grain pastas are much better tasting then they have been in the past, and tossed some up with some olive oil, garlic, chick peas, and roast vegetables can make a simple and satisfying meal for a mostly carnivore.


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What's your fave "Snowed-In" cooking ideas?
- v
- violabratsche Dec 15, 2007 08:53 PM
Oh yeah, it's started...the great snowstorm of 2007, AUTUMN????
LOL, ok, so, whatever it's called, I'll be stuck inside...I have a fair selection of ingredients, but forgot to get eggs. I may as well prepare a decent meal. How about soup and rolls...inspire me....I've run out of that kind of mental energy, after a crazy few days.
What's YOUR favourite "stuck inside" cooking and baking?
I'm gonna make up ANOTHER batch of granola and package it up in pretty celophane bags for my peops at work.
Knowing what we were up against yesterday, my family voted on lasagna as their snow day meal today. Plus we are making Christmas cookies to add some nice smells to the air. I love the idea of a stew or something in a crockpot simmering.
Last night I made a creamy zucchini/eggplant bake with fontina and mozzarella and cream. Easy and YUM. I like hot and bubbly casseroles on snowy days. So that will be lunch today.
Also today I would like to take a crack at some of the COTM M. Stewart recipes, maybe the rosemary crackers, and make some dips to try as a preview for holiday parties.
During the big November storm (wind/rain, not snow), I made chicken stock for the first time :) which was an excellent way to spend the day, and the house smelled delicious. I like it so much when Sweety arrives home and starts sniffing the air gleefully, saying "mmmm -- what IS that?!"
On another Cold Day (not a snow day, but I day when leaving the house didn't seem appetizing) I made an elaborate (for me!) dessert and (using ingreds in the pantry) the easy Marcella tomato-butter-onion sauce.
I might make that sauce again -- it's sooo good and easy. Plus, I think I'll make a couple of simpler desserts today -- blondies, and maybe another Nigella moist chocolate loaf cake or the Cranberry Upside Down Cake from Everyday Food -- excellent, and I made it years ago and everyone loved the cranberry jewels gleaming atop the cake.
I am stuck inside, too. I am making chicken wings to enjoy during the Pats game, and have a boneless leg of lamb for tonight. But it IS a great day for soup. Unfortunately, I had no broth in the freezer- so I used the tips of the chicken wings, and a few wings, along with some celery, carrot onion and garlic. Hope to be able to get enough broth to make some potato/leek soup for lunch. Have some rolls on hand that are not as fresh as I like, so I think I will make some garlic bread to serve with the soup.
I'm making shortbread today to put into cellophane bags for the neighbours.
If I can scrounge everything together, I'll do a chicken and rice soup with lots of ginger and sliced onions for lunch - makes the house smell really nice.
I'm about to go and cook my chickens for a gigantic pot pie for this evening. As good a comfort food as I can think of. Salad, rolls and we're good to go.
Knowing the storm was coming, I went to the store yesterday and bought a beautiful corned beef (Sy Ginsburg for you Detroiters). Got the rutabaga, carrots, cabbage, etc. We got our Xmas tree yesterday so it's boiled dinner and decorating (and shoveling, and raking the roof!)
We've got at least 8-9 inches and it's still falling, albeit more slowly.
re: coney with everything
mmmm...Sy Ginsberg corned beef. I love when they go on sale in March! That's days of good eating--boiled dinner, hash, sandwiches and soup. Ronald Johnson's American Table has a great recipe for Winter Soup made with the liquid from cooking corned beef. If you are interested, I'll give you the details.
re: coney with everything
Winter Soup
4 Cups stock from boiled dinner
2 cups peeled and cubed potatoes
1/2 small cabbage, cored and chopped
1/2 cup minced green onion
1 Tbs butter
1 Tbs flour
1/2 cup cream
salt and pepper
1/2 cup sour cream
caraway seeds
Bring the stock to a boil, add the potatoes and cabbage and simmer. Meanwhile, saute the green onions in butter until limp, add the flour and cook slowly for 5 minutes. Add some of the hot stock and stir until mixture thickens. Pour into the soup, stir until smooth and let simmer 30 minutes or until the potatoes are beginning to crumble and the cabbage is very tender.
Add the cream, a little Tabasco and taste for salt andpepper, keeping in mind that the broth started out salty. If too salty, cut it with water or chicken broth.
Serve with a dollop of sour cream mixed with caraway seeds.
I love this soup--hope you like it.
I've got a pot of chicken stock simmering and I'm going to turn it into avgolemono soup to take to work this week. Also in the offing is using the chicken stripped off the carcass and making a big pot pie with a biscuit crust. For dessert, gingerbread with warmed lemon curd. AND I got to use the new bigass snow blower! It's a good day in Michigan...
re: Diane in Bexley
Diane, I'm about 1 hour N-E of you and we have the same snowstorm here. I'm making 6 qts. of beef veggie soup plus a loaf of Bittmen/Lehay bread from the recent CI article, and baking 4 types of holiday cookies.
re: Diane in Bexley
I'd love to make a sweet/sour cabbage soup. Have a recipe to share?
-- snowbound in upstate NY
re: NYchowcook
My Cabbage Soup is almost a meal in itself as it uses short ribs -
3-4 lbs. flanken style short ribs
1 medium can (14 oz?) sauerkraut
2 large yellow onions, thinly sliced in half moons
1 large head cabbage, cored, and shredded
1 28 oz. can tomatoes in liquid
2 quarts good quality beef stock (not from bouillon cubes)
4 quarts water
14 oz can tomato sauce
juice from 1 lemon
brown sugar to taste (we don't like it sweet, I use about 1/3 cup)
You will need a large pot for this one - preferably larger than 8 qt stock pot, brown short ribs on all sides in 2 T olive oil (you can also roast in oven at 425 for 20-30 min on lipped cookie sheet). Remove short ribs, brown onions till well carmelized (15-20 min) in drippings. Put back short ribs, add cabbage, brown for 5-10 min more. Add tomatoes, sauce, stock, s&p, water, lemon juice and sugar. Taste and readjust seasoning. Partially cover and simmer for 3 hours. Optional - remove meat from short ribs, chop in pieces. We don't do this. We like to chew the bones (not in front of company, please) This is much better if made ahead and reheated. Skim fat from top of soup before reheating (or not if you have no cholesterol problems!) Freezes very well.
re: Diane in Bexley
your cabbage soup recipe sounds great; thanks!
I'd like to re-create my mother's Jewish cabbage soup which I think contained raisins. I'll give yours a try!
re: NYchowcook
This is not too sweet as Jewish Hungarian is not. But dried cranberries would be good as well if you are going to do raisins.
We had fair warning about the storm today so yesterday I stocked up. We're starting with a few crab legs with garlic butter and some Veuve Clicquot while we put up the Christmas tree. Dinner is going to be the braised short ribs from 'Sunday Suppers at Lucques'. Later we may have a bit of chocolate fondue with fruit in front of a nice crackling fire in the fireplace. Luckily we shoveled about a foot and a half of snow this morning to burn off a few calories and work up an appetite!
I just put a Ravioli Lasagne in the oven for my kids to eat during the week. Now I'm about to make a big batch of Marcella Hazan's Bolognese. I'm making a lot so that I can freeze some of it in smaller portions.
Had a heads up the Great White was coming to NE Ohio, so I went to the store yesterday. Ventured out into the mess to Carrabbas (ssshhhh, not our pick!) for dinner last night with friends and it wasn't half bad. Made pasta e fagiole today, a roast with carrots and onions in the crockpot for dinner with mashed and yorkies, made pecan tarts, lemon snowballs (made with Lemon Heads candy!!!) and a double batch of buckeyes chilling in the garage for dipping. Tomorrow is still supposed to be crappy, so I am tackling pepperoni rolls and homemade peppermint marshmallow!
Total chowish day here in RI. My car is stuck in the big drift that is our parking lot. As the day went on, I found myself alternating between reading chow, curling up with kitty and a Goldy catering mystery, and racing to the kitchen for the next project every hour or so. I hadn't really done a snowed-in grocery run beforehand, so it was fun to see what I could put together from the pantry.
I ended up making ratatouille, simmered for quite a while, parmesan-black pepper crackers and roasted pepita spread (both from M. Stewart, Cookbook of the Month, and both surprisingly *fantastic*), and one of my mom's standby holiday dips. I am going to grill polenta rounds when Sweety gets back from work (finally!) to serve with the ratatouille, definitely a little scoop or two of goat cheese, and we'll have a salad with this fantastic creamy shallot dressing I made (Vegetarian Cooking for Everyone, with my new orange champagne vinegar from TJs) and some pistachios I toasted up and probably some grapefruit segments and a little ricotta salata. Mmmm. This is why I enjoy snow days.
re: foxy fairy
re: soypower
I LOVE wonton noodle soup. And I can and have made my own wontons and dumplings. What do you put in yours, and what kind of noodles do you use for the soup? Fresh, or dried? Have you tried it with rice vermicelli? (One of the things I REALLY like about it is that I can make a single serving for myself, of the soup, or more, if needs be)
Tell tell tell!!!
re: violabratsche
wow! someone who loves wonton noodle soup as much as me! :o) i usually use thin fresh egg noodles (that i make from scratch when i'm feeling ambitious)...i like to keep my wonton noodle soup pretty pure, just some yu choy and the occasional thin sliced carrot..if there's any leftover meat (i.e., bbq pork or duck) it gets thrown in too. but an absolute must have is the chili oil and a good vinegar/soy dipping sauce for the wontons. i usually make the wontons with a mix of pork, shrimp and finely chopped onion. oh and i just started putting a little fish sauce into the broth which really seems to round out the flavor...i will have to try the rice vermicelli idea...yum...:o)
I always have a variety of meat in the freezer, and this type of weather gets me thinking about what I can cook in the oven. Aside from baking Korova cookies today, a perfect stuck-in-the-house activity with lasting rewards, I made oven braised pork shoulder with a mushroom cream sauce served with barley, steamed baby bok choy and roasted cauliflower. And, my husband ate most of his veggies, which is a good sign.
do you have a fireplace?
s'mores for dessert!
you can also make old-school maple syrup candy with the fresh snow...

subset: commoncrawl


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- Summary: Oprah and Jennifer Aniston are among some of the guests set to appear on the Tina Fey comedy's third season.
- Genre(s): Comedy
- Show Type: Ended
- Season 3 premiere date: Oct 30, 2008
- Episode Length: 30
- Air Time: 08:00 PM
- More Details and Credits »
Score distribution:
Positive: 17 out of 17
Mixed: 0 out of 17
Negative: 0 out of 17
Fey's back to her day job tonight and 30 Rock is as funny as ever, as cynical as we hoped, and as fresh as if it were a freshman show.
This is TV's best comedy. And there's nothing in the first two episodes that would suggest otherwise.
A fast-paced, funny show that has bounced back from last spring's post-strike slump.
A screwball comedy that's married Fey's responsible and subversive sides and harnessed the power of Alec Baldwin for funny, not fear.
The series is a clever update, not to say rip-off, of "The Mary Tyler Moore Show," set behind the scenes at an NBC comedy show rather than in a television newsroom, and it is very funny.
Tonight's premiere isn't one of the series' most cleverly wrought scripts; it's more of a welcome-back party than a gem.
30 Rock remains merely a good comedy whose shortcomings prevent it from joining the ranks of great ones.
Score distribution:
Positive: 9 out of 12
Mixed: 0 out of 12
Negative: 3 out of 12
DominicDJan 8, 2010I love this show.I really like the guest stars- Jennifer Aniston, Salma Hayak, Megan Mullally, Steve Martin and Oprah.They really added substance to the show.It was just unbearingly hilarious.All the originals of the show of course were also great.… Expand
Oct 17, 2010Many people started to complain that the onslaught of guest stars was a deterrent to the show's third season, but I loved all of it. Oprah and Jennifer Aniston were both hilarious, and even though Tina Fey was busy on Saturday Night Live with her killer Sarah Palin impersonation, it didn't affect the the creative perfection on display here.… Expand
JDSep 1, 2009Such a funny show. I don't see how anyone could believe that it is unfunny. It's probably the funniest show on TV. Keep it up Fey and gang!
May 26, 2013With the characters established throughout the first two seasons the third, and arguably best, season set out purely to make audiences laugh and it was very rare that it failed to deliver.
The antics of the cast and crew of The Girlie show continued to entertain and Liz Lemons relationship woes intensified with numerous guest stars such as John Hamm (Mad Men) and Steve Martin providing her with only short lived hope. Again however it was the scenes between Liz and Jack Donaghy that really made the show in what has become one of the funniest and strangest relationships on television. If you enjoyed seasons one and two you won't be disappointed.… Expand
BillN.Jan 22, 2009Like all of the best comedies that are given time before cancellation, 30 Rock has developed its characters into more rounded and real people which provides many more opportunities for comedy. Kudos to NBC for allowing 30 Rock the time to develop the characters in 3 dimensional people with lives and stories that can be used for humor. The cast is now developing into into a place that shows liek Mary Tyler Moore and Dick Van Dyke reached where the work place is funny because of the great charcters that work there. Not the greatest comedy in history, but the best one on the air right now and getting better each episode.… Expand
AtticusMMay 28, 2009Brutally unfunny.
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- By user score


text:
- OS: Solaris ×
User Interfaces Software
Showing page 1 of 2.
Eagle Mode
Eagle Mode is a zoomable user interface (ZUI) with professional file manager, text & image viewer, audio & video player, archiver, chess game, 3D minesweeper, world clock, and fractal fun, all integrated in a virtual cosmos, with C++ toolkit API.57 weekly downloads
XUI RIA Framework
XUI is a Java and XML RIA platform for building smart app's. Swing, AWT and other widget sets can be used on a range of hardware. XUI's modular framework can help many aspects of application development. NetBeans and Eclipse are available.44 weekly downloads
GtkExtra is a useful set of widgets for creating GUI's for the Xwindows system using GTK+. You can use it complementary to GTK+ and it is written in C. It is also Free Software and released under the LGPL license.63 weekly downloads
Swing Class Library Este projeto reune classes e componentes Swing que procuram facilitar o desenvolvimento de aplicações Desktop em Java. Ele está sendo desenvolvido utilizando a OpenJDK 7u65. This project brings together classes and Swing components that aim to facilitate the development of desktop applications in Java. It is being developed using the OpenJDK 7u65. Alguns Componentes/Some Components: -> BeanTablePanel, BeanTable e BeanTableModel -> MoneyField, NumberField, DateField, etc... -> DirectoryChooser, FileChooser -> Buttons -> FontComboBox, ImageComboBox, CheckedComboBox -> StatusBar -> I18N SVN: https://denilson-jxswing.googlecode.com/svn/trunk/jxSwing20 weekly downloads
tiny file dialogs - tinyfd
Cross platform file dialogs in C / C++ for WINDOWS OSX UNIX17 weekly downloads
DMF: Distributed Multiplatform Framework
Development framework including code generator and UML ex/import16 weekly downloads
ACDK - Artefaktur Component Development Kit - is a platform independent C++-framework similar to Java or C#/.NET for generating distributed and scriptable components and applications.5 weekly downloads
it is about a GUI (Graphical User Interface ) program based on Qt4 library ,that hides data on a picture using differents method depending on picture format (BMP,JPG,PNG,...) (this is called Steganography) the data can be on any file format5 weekly downloads
Cflow2vcg convert the result of the cflow utility in a VCG format. It offers the ability to view graphically the call-graph of sources, and import it in documentation.4 weekly downloads
GiANT: Graphical Algebra System
GiANT is a graphical interface for computer algebra systems (OS X/UNIX/Win). Currently GiANT lets the user work with number fields via KASH, but we aim to develop it into a GUI Library to run on top of any CAS and expose any of its functions.2 weekly downloads
Making Maps With Computers
To investigate, describe and develop methods and approaches to generating maps with computers. This is not another GIS project. This one is focused on how to develop programs which make useful end user maps and programs using map backgrounds.3 weekly downloads
A fast, unobtrusive and modern cross-platform GUI toolkit. Agar fully exploits hardware acceleration where available, but also supports simple frame-buffer interfaces. Agar is stand-alone and easily portable to new platforms and graphics systems.3 weekly downloads
The java-gnome language bindings project
java-gnome is a set of Java bindings for the GTK widget toolkit and to the various libraries making up GNOME. java-gnome is part of the GNOME Bindings release set.1 weekly downloads
Avian Freeware Suite
Avian Freeware Suite (AFS) provides two things: Developers with libraries for Java Swing Widgets, XML handling, Fortran95 and Pascal; End users (Medical students, doctors, scientists) with productivity tools they can use (quizzes, XML databasing & PDF)1 weekly downloads
CS3 Framework
Based on the widely used framework:Springframework,Supplied one solution for presentation layer which intergrate the service concept with the common AJAX. Without considering complex javascript code and serverside logic just define the extend attributes.1 weekly downloads
Open Source GlassFish Software Appliance
Open Source Application Server Appliance based on Open Source GlassFish1 weekly downloads
rngcc is "really nice GNU C compiler" it's the GUI for the standard GCC on Unix systems rngcc is fully written in c1 weekly downloads
ActionStep Flash Component Framework
Implementation of the OpenStep (NextStep/Cocoa) Application Kit component framework in ActionScript for the Macromedia Flash player.0 weekly downloads
GAWI - General Accounting Web Interface
An accounting web interface that allows users of a domain (NIS, NIS+, samba... even mixed) to manage their account remotely, using a common internet browser. No need to log into the PDC machine. Written in php, but some little script is in bash.0 weekly downloads
Girasol WYSIWYG Editor
Girasol is a text box which can display and edit complex documents in an easy to use fashion. Its designed to facilitate the use of pluggins to customize its functionality.0 weekly downloads
OpenL for OpenRules
OpenL implements Java-like languages allowing to use code snippets placed in Excel, XML, or DB. OpenL is a foundation for OpenRules http://openrules.com. Maintained from http://openl.org0 weekly downloads
A multi-platform user interface to the GNU debugger, GDB, implemented using GDB/MI and the Qt 4 (GPL) framework. Supports GDB 6+ natively for GNU/Linux (X11), Windows (MinGW/GDI, Cygwin/X11), Mac OS X (Carbon), FreeBSD (X11), Solaris (X11), other Unices.0 weekly downloads
ShutdownMe is a simple java utility that helps you to shutdown, restart, hibernate, and log off your computer using a timer which you can specify. This version support only windows. github.com/MohamedWael/ShutdownMe/ I hope you to like it, enjoy.0 weekly downloads
Simple Project Managment
This project is intended to create using JAVA. Here I want to use JDBC and MySQL and planing to use Servlet for web access. My intention is to make it desktop base as well as web base.0 weekly downloads
SubBarna - New way to admin Subversion
Subbarna is the new web-graphical way to admin Subversion. You can admin your repositoroies (create, modify, delete, add/remove users, etc...) by a simple web interface.0 weekly downloads


text: Strict Standards: Redefining already defined constructor for class XML_Parser in /home/sites/www.americanpoems.com/web/store/aom/includes/os.php on line 1188 Strict Standards: Declaration of XML_Parser::raiseError() should be compatible with PEAR::raiseError($message = NULL, $code = NULL, $mode = NULL, $options = NULL, $userinfo = NULL, $error_class = NULL, $skipmsg = false) in /home/sites/www.americanpoems.com/web/store/aom/includes/os.php on line 1604 Strict Standards: Declaration of XML_Unserializer::startHandler() should be compatible with XML_Parser::startHandler($xp, $elem, &$attribs) in /home/sites/www.americanpoems.com/web/store/aom/includes/os.php on line 3503 Strict Standards: Declaration of Cache_Lite_File::get() should be compatible with Cache_Lite::get($id, $group = 'default', $doNotTestCacheValidity = false) in /home/sites/www.americanpoems.com/web/store/aom/includes/cache.php on line 1020 American Poems: Music: Together Through Life Home Apparel Appliances Books DVD Electronics Home & Garden Kindle eBooks Magazines Music Outdoor Living Software Tools & Hardware PC & Video Games Search All Products Apparel Appliances Arts & Crafts Automotive Baby Beauty Books Computers DVD Electronics Gourmet Food Grocery Health Home & Garden Industrial & Science Jewelry Kindle eBooks Kitchen Magazines Miscellaneous Mobile Apps MP3 Downloads Music Musical Instruments Office Products Outdoor Living Pet Supplies Photo & Camera Shoes Software Sporting Goods Tools & Hardware Toys VHS Video On Demand PC & Video Games Watches Wireless Wireless Accessories Advanced Search Sitemap View Cart Checkout Location: Home » Music » Together Through Life Together Through Life enlarge Other Views: Artist:Bob Dylan Label:Columbia Category:Music List Price: $11.98 Buy New: $2.67 as of 11/28/2014 12:29 EST details You Save: $9.31 (78%) In Stock New (75) Used (74) Collectible (2) from $0.01 Seller:kerezon Sales Rank:13,581 Languages:English (Unknown), English (Original Language) Media:Audio CD Number Of Discs:1 Discs:1 Shipping Weight (lbs):0.2 Dimensions (in):5 x 5.8 x 0.5 Publication Date:April 28, 2009 MPN:88697438932 UPC:886974389323 EAN:0886974389323 ASIN:B001VNB56I Availability:Usually ships in 1-2 business days Features: DYLAN BOB TOGETHER THROUGH Tracks Beyond Here Lies Nothin'Life Is HardMy Wife's Home TownIf You Ever Go To HoustonForgetful HeartJoleneThis Dream Of YouShake Shake MamaI Feel A Change Comin' OnIt's All Good Similar Items: Modern Times Tempest Love & Theft World Gone Wrong Time Out of Mind Editorial Reviews: Synopsis2009 release from the Rock legend. Together Through Life was recorded late last year and features 10 new songs including 'Life Is Hard', 'Beyond Here Lies Nothin'' and 'It's All Good.' This album is the 46th release from Dylan, and follows 2006's platinum-selling album Modern Times, which debuted at #1 on the Billboard Top 200 and reached the top of the charts in seven additional countries and the Top 5 in 22 countries around the world. Bob Dylan's three previous studio albums have been universally hailed as among the best of his storied career, achieving new levels of commercial success and critical acclaim for the artist. CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED 'AS IS' AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME. Brought to you by American Poems Categories •Apparel •Appliances •Arts & Crafts •Automotive •Baby •Beauty •Books •Computers •DVD •Electronics •Gourmet Food •Grocery •Health •Home & Garden •Industrial & Science •Jewelry •Kindle eBooks •Kitchen •Magazines •Miscellaneous •Mobile Apps •MP3 Downloads •Music •Musical Instruments •Office Products •Outdoor Living •Pet Supplies •Photo & Camera •Shoes •Software •Sporting Goods •Tools & Hardware •Toys •VHS •Video On Demand •PC & Video Games •Watches •Wireless •Wireless Accessories Subcategories Folk •British & Celtic Folk •Contemporary Folk •Jewish & Yiddish •Traditional Folk Related Categories •Album-Oriented Rock (AOR) Classic Rock Styles CDs & Vinyl •Folk Styles CDs & Vinyl •Singer-Songwriters Pop Styles CDs & Vinyl •Blues Rock Rock Styles CDs & Vinyl •Folk Rock Rock Styles CDs & Vinyl


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The 47-year-old former CBC radio host appeared in court on Wednesday...
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Editorial cartoon for Wednesday, Nov. 26, 2014.
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Verdi's Rigoletto
With: Opera Hamilton
Where: Dofasco Centre for the Arts, 190 King William St.
When: Saturday Oct. 20 at 7:30 p.m., Tuesday Oct. 23 and Thursday Oct. 25 at 8 p.m., and Saturday Oct. 27 at 2 p.m.
Tickets: $62 (incl. wheelchair), $87, $107, $125; senior (incl. wheelchair) $57; Opera Access (ages 30 and under) $37 (incl. wheelchair), $62, $82, $100
Call: 905-527-7627 ext. 236 or 221
It's one of opera's catchiest tunes. And you can hear this aria in Act III of Verdi's Rigoletto when the Duke, a hedonistic philanderer if there ever was one, sings it prior to a hoped-for tryst with the mouthwatering Maddalena who likewise sees him as the Adonis of her dreams.
But this show-stopping aria has seen more than its fair share of use, or rather abuse, in pop culture.
Like as the background music in at least two TV ads hawking Frito Lay's Doritos potato chips. First, there was the commercial which had a male opera patron noisily munching on said potato chips as the Duke caterwauled his way through a portion of this aria.
And then, during this year's Super Bowl there was a 30-second spot which had an elderly lady in a motorized wheelchair use a young kid as a slingshot to grab a bag of said chips from the hands of a heckling youth next door, the whole underscored by an instrumental version of this aria.
And then there was the opening scene of the 2000 flick, The Family Man, which had Nicolas Cage's character bawl along to a recording of this aria.
And of course, there were The Three Tenors — Placido Domingo, José Carreras, and the late Luciano Pavarotti — who repeatedly sang this aria all the way to the bank.
Yes, the aria in question is La donna è mobile, or "Woman is fickle."
Ironically, it's the Duke who's fickle, but we'll get to that in a bit. Verdi certainly knew that he had a hit tune on his hands. It is said that he withheld rehearsing the aria until only days before Rigoletto's premiere in Venice in March, 1851. And, as the story goes, Verdi wanted the impact of this aria to be so great on the public that he forbade the tenor to even practice it outside of the Teatro La Fenice so that no one would get a whiff of the tune before opening night.
In a nutshell, the opera's salacious plot revolves around the Duke of Mantua's acid-tongued, hunchbacked court jester Rigoletto and his gorgeous daughter, Gilda. The womanizing Duke has eyes for Gilda, and Gilda has eyes for the Duke. As a prank, the Duke's courtiers kidnap Gilda. But when the Duke discovers who they've nabbed, he exits to fulfill his desires.
When Rigoletto learns that his daughter is no longer an emblem of purity, he hires an assassin, Sparafucile, to kill the Duke. Later, Gilda overhears how Sparafucile and his sister Maddalena plan to do away with the Duke. In spite of the Duke's faithlessness, Gilda disguises herself and sacrifices her life for his. Sparafucile delivers a body bag to Rigoletto who sadly discovers that it contains his beloved Gilda.
With hit numbers such as La donna è mobile, plus the Duke's Parmi veder le lagrime (Are you weeping in loneliness), Gilda's Caro nome (Dearest name), and the quartet in Act III, Rigoletto's high standing in the operatic canon is assured.
This Saturday, Opera Hamilton kicks off its four-performance run of Rigoletto at the Dofasco Centre for the Arts. The $250,000 production will feature a $30,000 set built at Theatre Aquarius and designed by stage director Michael Cavanagh, who has updated the action to the present day from 16th century Mantua.
The cast features OH returnees Jason Howard as Rigoletto, Gordon Gietz as the Duke, Lauren Segal as Maddalena, and Taras Kulish as both Sparafucile and Count Monterone. Simone Osborne makes her OH début as Gilda. OH executive director David Speers will conduct the OH Orchestra and Chorus.
Oh, one last thing. Before you go, please leave the Doritos at home.
Leonard Turnevicius writes on classical music for The Hamilton Spectator.
Coming up
Tomorrow at 7:30 p.m., pianist Anton Kuerti opens Crescendo Concerts's 25th anniversary season at Hillfield Strathallan's Artsplex, 299 Fennell Ave. W., with an all-Beethoven bill. Tickets: $35, senior $30, student $25. Call 905-389-1367, ext. 112
Sunday at 7 p.m., Guitar Hamilton presents Argentine guitarist Victor Villadangos performing works from Spain and South America at the Hamilton Conservatory, 126 James St. S. Tickets: $25, student/senior $15. Call 905-528-4020
Sunday at 7:30 p.m., Charles T. Cozens welcomes famed Canadian a cappella quartet The Nylons to the Lincoln Alexander Centre, 160 King St. E., for an evening of music and chat. Tickets start at $25. Call 905-528-5000
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text: The Kelly Thomas murder trial has brought Los Angeles-based television reporters to a place quite unfamiliar to them: Orange County. As a result, many are a-bumbling and a-stumbling through their live remotes, as they've obviously got the afternoon-drive traffic back to La-La Land on their minds. Po ... More >>


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Oncodesign says that unlike traditional cancer models derived from cultured cell lines, its technology is based on patient-derived tumor tissue. Oncodesign has previously worked with sanofi-aventis on the CReMEC (creating a resource center for experimental cancer models) program. It was initiated in 2005 as part of the Medicin Paris Region competition pole to develop and characterize experimental models of colon cancer.
Which way of thinking about the microbiome would best integrate the virome's contributions?
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WWE 2K14 Review: A Champion Or Jabroni?November 19 - 12pm
WWE 2K14 is the newest iteration from the long-running wrestling series. It is the first game under the 2K Games banner after THQ's demise. Does this new addition add anything new or is it just more of the same?
When it comes to annual video games, it is usually hard for the developer to make each game feel unique.
Yuke's has been working on the WWE franchise since 1999 and progressively improved the gameplay and graphics back in the PS2 era. Ever since the series came to the PS3/Xbox 360, the series has remained stagnant.
WWE '12 was supposed to be a "reboot" of the series, but still had similar gameplay and outdated graphics. Last year's WWE '13 was a slight improvement because it featured the fun and lengthy "Attitude Era" campaign.
WWE 2K14 takes things one step further as its main attraction is the "30 Years of WrestleMania" mode. This is to celebrate next year's WrestleMania XXX which will commemorate three decades worth of the best wrestling show on the planet.
The "30 Years of WrestleMania" mode is a huge feature because it includes 45 matches from all of the previous 29 WrestleMania events. If you are a huge WWE fan, you'll love most of the matches and historic moments that you can relive and play for yourself. Some of the matches included is the classic Andre the Giant vs Hulk Hogan match from WrestleMania III and The Rock vs John Cena from WrestleMania 28. There are some matches that are missing, but this is mainly due to some wrestlers being unavailable because they are currently wrestling for other companies.
Much like WWE 13′s "Attitude Era" mode, there are certain objectives that you have to complete in each match. These objectives are actual memorable moments that happened in each of the matches. This may include iconic moments like Bret Hart putting the sharpshooter on Stone Cold Steve Austin or the time when Edge speared Mick Foley through a burning table!
You can unlock a lot of great things from the WrestleMania mode. They've included archival photos that you can view plus video highlight packages from several of the matches as well. As you play, you will also unlock new wrestlers as well as arenas too.
Another great feature to this year is the "Undertaker's Streak" mode. Here you can challenge The Undertaker at WrestleMania and see if you can beat his winning streak. You can use any wrestler you wish, but the difficulty of the mode is very hard. You cannot alter the difficulty in this mode so you'll have a tough time trying to beat him! You can also play as The Undertaker himself and face multiple opponents in a row to see how many people you can beat.
Other features WWE 2K14 a diverse experience are the many "create" modes in the game too. You can create a belt, entrance, wrestler, finishing move and arena. If you are lazy, you can always just download other people's creations online!
Graphically, WWE 2K14 is still one of the worst looking games I've seen this generation. The graphics were okay earlier in the PS3/Xbox 360 generation, but WWE '12 changed all that and I think the graphics look even worse. I'm not joking when I say this but WWE 2K14 looks worse than the wrestling games I played on the PS2, Gamecube and the original Xbox. Most of the wrestlers look as if they've been made out of play-dough. The only redeeming part of the visuals is that Yuke's finally made the arenas look accurate and the staging areas are detailed. This doesn't change the fact that the visuals are still ugly with fake looking character models and a washed-out faded colour filter.
In terms of the core gameplay, nothing much has changed here either apart from a few added new moves. If you've played either WWE '12 or WWE '13, you'll know exactly how WWE 2K14 feels. The controls are virtually the same and the physics are similar too. The only minor difference is that they added a few new moves here and there. Other than that, the gameplay seems like it's been untouched.
The best experience you can have with WWE 2K14 is with your friends. Outside of the "30 Years of WrestleMania" mode, playing by yourself can feel a bit lonely. Wrestling games are meant to be played with your friends and if they're mad about WWE too, you'll have an even better time playing the game. Even if they're old-school fans of wrestling, there are a lot of older wrestlers that have been added to this game. Some of the current roster is missing, but they'll be added later on as DLC.
WWE 2K14 is a fun game thanks to the addition of the extensive "30 Years of WrestleMania" mode. If this mode wasn't in the game, this would have been just another version of WWE '12 or WWE '13. The graphics are still horrible and the gameplay is the same as ever. Hopefully by the the time WWE 2K15 is released, we'll see huge changes being made to the franchise.
Graphics: 4.5
Gameplay: 7.0
Sound: 7.0
Lasting Appeal: 8.5
Overall: 7.5


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Good fun. Miles last day. shame we didnt have time for beer by the river.arose - AltLd - 14/Dec/12 with Miles Mconville, Hannah Francis
Tightsgirl - AltLd - 14/Dec/12 with Miles McConville, Ali Rose
arose - Lead - Dec/08
Led all pitchesKen Applegate - Lead O/S - 13/Aug/08 with Hannah Evans
Hidden - AltLd O/S - 22/Nov/07


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[Site editor's note: The following is an excerpt from the recent Disinformation title 50 Things You're Not Supposed To Know: Religion, authored by Daniele Bolelli.]
Often, the stories at the origin of many religious holidays sound like sweet fairy tales.
Think of Christmas, for example, with the shooting star, the three wise men bringing gifts, and baby Jesus being born in the midst of all the happy barn animals. It has a "God meets Old-MacDonald-Had-a-Farm" feel to it.
The story at the roots of the Jewish holiday of Passover, on the other hand, doesn't sound quite like a fairy tale—unless perhaps one created by Stephen King. What exactly is celebrated during Passover? Our tale begins in Egypt over 3,000 years ago—or at least so we are told, since there is less historical evidence for the authenticity of this story than for the existence of the Yeti and the Loch Ness monster.… Read the rest


text:
view bio »
view bio »
BARRY COURTER: Lisa, if you had been one of those women who had a propensity for tossing their undergarments at Elvis Presley while he was performing onstage, during which stage of his career would you have been more likely to chuck your drawers? Or is that too personal?
LISA DENTON: Do you even have to ask? I like to travel with an extra pair or two for any impromptu need to fling my knickers. I was a Girl Scout (motto: Be prepared), so like any good camper I have my name and phone number written inside each pair.
But back to your question. I think I could get worked up enough at any stage of The King's life to start a windup with my pitching arm. I do love me some Elvis.
BARRY: Windup? You want to catch his eye, not blind him.
Anyway, I bring this up, as you know, because "Elvis Lives" is at Memorial Auditorium tonight, and three Elvis tribute artists will be portraying The King during four key stages of his life. One guy will do songs from the '50s, another will do songs from the '68 comeback concert (my favorite), and a third guy will do stuff from his movies days and also from the jumpsuit-era stuff.
You bought your tickets when they went on sale, right? I'm kind of jealous.
LISA: I did. Two down front.
I say "windup," but it's more like an overhead spin cycle. Whoosh ... whoosh ... whoosh. I have some practice timing the revolutions to the beat. (Don't ask me how). I just have to make sure there's enough velocity to get them to the stage from the fourth row.
The fact that it's a multimedia show with film and photo segments, along with a live band, backup singers, dancers and Elvis and Ann-Margret tribute artists was too hard to pass up. Plus, it's endorsed by Elvis Presley Enterprises and Graceland, so you have to figure it's top-notch entertainment.
I expect to be all shook up by the time I get to work tomorrow.
BARRY: Graceland provided most of the stuff in the multimedia show, and all three tribute artists are contest winners. I 'spect you'll be all shook up and itching like a man on a fuzzy tree, but don't forget what wise men say. You'll find yourself down at the end of lonely street.
LISA: How about a little less conversation? I'm ready to surrender.
Barry Courter is staff reporter and columnist for the Times Free Press. He started his journalism career at the Chattanooga News-Free Press in 1987. He covers primarily entertainment and events for ChattanoogaNow, as well as feature stories for the Life section. Born in Lafayette, Ind., Barry has lived in Chattanooga since 1968. He graduated from Notre Dame High School and the University of Tennessee at Chattanooga with a degree in broadcast journalism. He previously was ...
Lisa Denton is deputy features editor and content editor of Current. She previously was a lifestyle, entertainment and region reporter/pod leader for The Chattanooga Times, which she joined in 1983. Lisa is from Sale Creek and holds an associate's degree in journalism from Chattanooga State Community College. Contact Lisa at 423-757-6281 or email@example.com.


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Lumi Photo Printing Kits
While the look of the vintage washed screen tee is one that will never go out of style, screen-printed tee shirts can be expensive to buy and make. Screen-printing equipment can be difficult to come by and can really put a dent in your wallet; however, there is a way you can get the look of screen-printing without the cost...in fact, all you need is a bright summer day!
The Lumi Photo Printing Kit makes it easier than ever to create your very own screen-print tees, bags, scarves, wearables, and so much more. Using the power of sunlight, this technique allows you to use negatives you can print at home to create your own personalized screen-printed tee shirt. Simply spread the Inkodye on your fabric, use the project board to pin your negative on top of your painted fabric, and place it directly in the sunlight for 10-20 minutes. You can even watch the transformation happen right before your eyes! Once your tee shirt is ready, remove the negative to reveal your print! Then you can wash it in the provided Inkowash to help set the color. This is a great way to personalize gifts for a loved one or create team shirts for a family reunion, a sports team, or dance squad.
Best of all, everything you need to create your designs comes right inside the Lumi Photo Printing Kit. In this bundle you get 4 Inkodye Snap Packs, 2 Inkowash Snap Packs to help set the color, a test netagive, a project board, and 4 Inkofilm transparencies to print your own negatives at home. Lumi also has a fabulous app that allows you to create and order your own custom-printed negatives that are delivered right to your door (www.lumi.co/app).
But the fun doesn't stop there. Anything that creates a shadow can also make a beautiful print...and Lumi has a great product for that as well. The Lumi Shadow Printing Kit contains everything you need to create your own canvas pouch using household items and the sun. Anything from paper clips to leaves, old lace to wrenches can be used for this technique. Using the same instructions outlined above, this kit teaches you how to create a stenciled effect using items from around your home. The good thing about this kit is that you don't need a negative to create your design...so if you'd rather work with every day items or you don't have access to a printer, this is a great kit for you! Just find the items you want to use, place your project in the sun, and in 30 minutes, you should have a brand new clutch that you'll be so proud to show off!
Finally, nothing says summer quite like tie-dye...and Lumi has a kit to help give you the look of tie-dye without the hassel. The Lumi Sunfold Printing Kit contains enough Inkodye for you to create all kinds of household projects. This is a genius way to get a unique piece in your wardrobe that no one has ever seen before. Make scarves, pillows, lampshades, blankets, tee shirts and so much more with this easy-to-use kit. The Sunfold Printing Kit also comes with a step-by-step video to make it easier than ever to learn how to master this awesome technique.
So if you're looking for some fun summer projects to do with the kids this year, be sure to check out these awesome Lumi kits! Great for decorating everything from totes to tee shirts, these screen-printing kits use the power of sunlight to create amazing designs...and you're going to love showing off your new pieces to all your family and friends!
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an exclamation--usually an interjection--that conveys surprise or disbelief; often elongated to ewwwww
"As far as friends go, you aiight."
"Ew! Whatever!"
"Ew! Whatever!"
by ell ee dee July 02, 2005
(interjection) an exclamation of disgust
I just stepped in a horse turd--ew!
by Disgruntled American June 28, 2004
It means that someone is calling you gross. It's an insult.
Joseph: Hello, people! Guess who I am?
Jimmy: You are so ew! =/
Jimmy: You are so ew! =/
by Himitaka Tumashi January 01, 2005
Eternal Wannabe
unpopular girl: OMG I LUV YOUR SHOES!!!
popular girl: *turns around to friend
She is so EW.
popular girl #2: totes
popular girl: *turns around to friend
She is so EW.
popular girl #2: totes
by NoTaLoSeRpOoSeR February 01, 2012


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Simply connect with Facebook and kiss those password blues away,
or go here to reset your password.
Beart with an attitude. Buy your own Hangover Beard for Halloween @ http://t.co/O9RaAXY0kq and be a one man wolf pack.


text:
Volunteers needed to decorate St. Armands tree
Date: November 18, 2009
by: Robin Hartill | Community Editor
Adult volunteers are needed from 9 a.m. to noon, Saturday, Nov. 21, on the east part of St. Armands Circle, across the street from Starbucks Coffee Co., to help decorate the 51-foot Rocky Mountain Christmas tree.
Volunteers should bring work gloves. This year's Christmas tree will feature more than 800 Christmas balls.
The tree will light up at 6:15 p.m. Friday, Dec. 4, in a ceremony, following the arrival of Santa Claus, at the 30th annual "Holiday Night on St. Armands." The event takes place from 6 to 9 p.m. and will feature live musical entertainment and extended store hours.
For information, call 388-1554.
Contact Robin Hartill at email@example.com.
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PHOTO GALLERY: Interfaith Thanksgiving Worship Service
On Nov. 25, the 34th annual Interfaith Thanksgiving Service was held at St. Armands Lutheran Church.
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Toys for Tots seeks holiday cheer
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While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in a number of areas of research. Completely updated, the Fourth Edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria, from the gastrointestinal tract to the supermarket shelf.
Topics discussed in the new edition include:
Maintaining the accessible style that made previous editions so popular, this book is ideal as an introduction to the field and as a handbook for microbiologists, food scientists, nutritionists, clinicians, and regulatory experts.
Lactic Acid Bacteria: An Introduction; A. Von Wright and L. Axelsson
Genetics of Lactic Acid Bacteria; L. Morelli, M. L. Calleagri, F. K. Vogensen, and A. von Wright
Potential Applications of Probiotic, Bacteriocin-Producing Enterococci and their Bacteriocins; A. Laukova
Genus Lactococcus; A. von Wright
Genus Lactobacillus; R. Barrangou, S. J. Lahtinen, F. Ibrahim, and A. C. Ouwehand
The Lesser LAB Gods: Pediococcus, Leuconostoc, Weissella, Carnobacterium, and Affiliated Genera; G. Huys, J. Leisner, and J. Björkroth
Streptococcus: A Brief Update on the Current Taxonomic Status of the Genus; J. R. Tagg, P. A. Wescombe , and J. P. Burton
Bifidobacteria: General Overview on Ecology, Taxonomy, and Genomics; M. Ventura, F. Turroni, and D. van Sinderen
Bacteriophage and Anti- Phage Mechanisms in Lactic Acid Bacteria; S. Mills, R. P. Ross, H. Neve, and A. Coffey
Lactic Acid Bacteria in Vegetable Fermentations; K.-Y. Park and B. K. Kim
Current Challenges for Probiotics in Food; J.-M. Antoine
Lactic Acid Bacteria in Cereal-Based Products; H. Salovaara and M. Gänzle
Lactic Acid Bacteria in Meat Fermentations; C. Fontana, S. Fadda, P. S. Cocconcelli, and G. Vignolo
Examples of Lactic- Fermented Foods of the African Continent; C. M.A.P. Franz and W. H. Holzapfel
Antimicrobial Components of Lactic Acid Bacteria; I. F. Nes, M. Kjos, and D. B. Diep
Atherosclerosis and Gut Microbiota: A Potential Target for Probiotics; C. Y. Kwan, P. Kirjavainen, C. Yan, and H. El-Nezami
Lactic Acid Bacteria (LAB) in Grape Fermentations—an Example of LAB as Contaminants in Food Processing; E. Bartowsky
Stability of Lactic Acid Bacteria in Foods and Supplements; M. Gueimonde, C. G. de Los Reyes- Gavilán, and B. Sánchez
Lactic Acid Bacteria in the Gut; M. Stolaki, W. M. De Vos, M. Kleerebezem, and E. G. Zoetendal
Lactic Acid Bacteria in Oral Health; J. H. Meurman and I. Stamatova
Some Considerations for the Safety of Novel Probiotic Bacteria; D. C. Donohue and M. Gueimonde
Probiotics and Human Immune Function; H. Gill, J. Prasad, and O. Donkor
Gastrointestinal Benefits of Probiotics—Clinical Evidence; A. Lyra, S. Lahtinen, and A. C. Ouwehand
Human Studies on Probiotics: Infants and Children; H. Szajewska
Human Studies on Probiotics and Endogenous Lactic Acid Bacteria in the Urogenital Tract; W. L. Miller and G. Reid
Lactic Acid Bacteria and Blood Pressure; P. Ehlers and R. Korpela
Probiotics for Companion Animals; M. Rinkinen
Prevalence and Application of Lactic Acid Bacteria in Aquatic Environments; H. L. Lauzon and E. Ringø
Probiotics for Farm Animals; A. Bomba, R. Nemcová, L. Strojny, and D. Mudroňová
Health Effects of Nonviable Probiotics; S. J. Lahtinen and A. Endo
Probiotics: Safety and Efficacy; S. Salminen and A. von Wright
Probiotics Regulation in Asian Countries; Y. K. Lee, W. Shao, S. Jin, Y. Wen, B. Ganguly, E. S. Rahayu, O. Chonan, K. Watanabe, G. E. Ji, M. S. Park, R. A. Rahim, H. L. Foo, J. D. Tan, M.-J. Chen, and S. Nitisinprasert
Regulation of Probiotic and Probiotic Health Claims in South America; C. L. De Luces Fortes Ferreira and M. Bonnet
Seppo Salminen is a Professor and the Director of Functional Foods Forum at the University of Turku, Finland, and a visiting professor at the RMIT University, Melbourne, Australia, and Universität für Bodenkultur, Vienna, Austria. He is the author of numerous journal articles and book chapters, and the editor or coeditor of several books. He has served in several scientific expert committees and working groups of the European Food Safety Authority and other international committees including ILSI Europe and International Dairy Federation. Professor Salminen received his M.S. degree (1978) in food science from Washington State University, Pullman, his M.Sc. degree (1979) in food chemistry and technology from the University of Helsinki, Finland, and his Ph.D. degree (1982) in biochemistry and toxicology from the University of Surrey, UK.
Professor Atte von Wrightgraduated from the University of Helsinki in 1975 and obtained his Ph.D. in microbiology in 1981 at the University of Sussex, UK. He has a professional background both in industry and academia with research interests spanning from food toxicology to molecular biology and safety aspects of lactic acid bacteria. Since 1998, Atte von Wright has been a Professor of Nutritional and Food Biotechnology at the University of Kuopio (since 2010, the University of Eastern Finland) in Finland. He has also served in many expert functions of the EU (a member of the Scientific Committee of Animal Nutrition, 1997–2003; a member of the EFSA Scientific Panel on additives and products or substances used in animal feed, 1996–2009; and a member of the EFSA Scientific Panel on Genetically Modified Organisms from 2009 onward). He has more than 120 original scientific publications and reviews in international refereed journals.
Dr. Sampo Lahtinenis a Health & Nutrition Group Manager at Danisco Health & Nutrition, Kantvik, Finland. He has a professional background both from industry and academia with a focus on probiotic and intestinal bacteria, prebiotics, and functional foods. He received his Ph.D. degree (2007) in Food Chemistry from the University of Turku, Finland, and was nominated in 2009 as an Adjunct Professor of Applied Microbiology of the University of Turku. He is the author of more than 50 journal articles and book chapters on probiotics and prebiotics.
Dr. Arthur Ouwehandis an R&D group manager at Danisco Health & Nutrition in Kantvik, Finland. He has a research background in both academia and industry. His main interest is on functional foods, in particular, probiotics and prebiotics and their influence on the intestinal microbiota. He is active in the International Life Sciences Institute Europe, the International Dairy Federation, and the International Scientific Association for Probiotics and Prebiotics. Dr. Ouwehand received his M.S. degree (1992) in cell biology from Wageningen University (the Netherlands) and his Ph.D. degree (1996) in microbiology from Göteborg University (Sweden). In 1999, he was appointed as an Adjunct Professor in Applied Microbiology at the University of Turku (Finland), and he is the author of more than 150 journal articles and book chapters.
" … recommended … extremely useful … a welcome addition to many libraries."
—International Dairy Journal
" … an invaluable reference text … written in an easy-to-read style, making it eminently suitable for both postgraduate students and general food scientists."
—Food Australia
CRC Press eBooks are available through VitalSource. The free VitalSource Bookshelf® application allows you to access to your eBooks whenever and wherever you choose.The Bookshelf application offers access:


text:
Thank you for reviewing the CD.I think I need to send you a newer one, though!That album is 5 years old now ... =)
Lady Gaga Fans at US Airways Center
By Melissa Fossum
The Evolution of the Metal Stage Show and the End of...
By Lauren Wise
By New Times
The Story of Kalliope, Phoenix's Extraordinary Party Car
By Amanda Savage
By Jason P. Woodbury
How a Single Tweet Launched A Cloud for Climbing
By Troy Farah
By New Times
Phoenix-based hip-hop artist Vocab Malone is clearly passionate about two things: God and rap — so much so, that he spends his 15-song album explaining this to you, underscored by unremarkable old-school beats. While this topic is interesting for a few songs, such as the moody album opener "Hard" or the beat poetry title track, it quickly grows tiresome. Malone has the flow and charm to make him a great rapper, but his lyrics lack the subtlety required to take on a topic as complex as Christianity or faith with any kind of validity. "U" comes off like a bad Sunday school poem, and morality tales such as "Pass the Breather" or "People That Rap" are as blunt in their delivery as a pair of safety scissors. Although Malone's positive attitude and emphasis on moral values are a pleasant contrast from many in the debauched hip-hop community, his simplistic approach to faith is not terribly interesting. It's not enough to say that God is great; it's important to demonstrate why. To do so requires someone with more than just good intentions, which Malone clearly has. It also requires someone brilliant, which sadly, he may never be.


text:
Making a Difference in
the Fight Against Pediatric Brain
The Jeffrey Thomas Hayden Foundation
is a registered 501(c)3 non-profit
organization founded in September
2004 by Timothy and Cynthia Hayden.
In January 2004, their 12 year old
son, Jeffrey, was diagnosed with an
inoperable malignant brain tumor
knows as a diffuse intrinsic pontine
The Foundation goals include
supporting research efforts to find
a cure for this and all types of
pediatric brain tumors, and to
provide parents with the latest
information to help them make the
best decision for their children.
JTHF relies on volunteers and
donors to help fulfill our mission.
We are always happy to have new
volunteers and we gladly accept
donations and charitable
contributions of any kind for our
events and activities.
Save the Date:
Saturday, October 11, 2014
Sponsors International Symposium on
Pediatric Neuro-Oncology
The Jeffrey
Thomas Hayden Foundation is proud to
be a Silver Sponsor of the 16th
International Symposium on Pediatric
Neuro-Oncology (ISPNO) which is
being held in Singapore June 28th –
July 2nd, 2014. ISPNO brings the
leading Neuro-Oncologists,
Researchers, Institutions and
Foundations together to present
research data, discuss treatment
options and explore promising
developments in the world of
pediatric brain tumors. JTHF, along
with our friends at The Cure Starts
Now (www.thecurestartsnow.org)
have been instrumental in creating,
launching, growing and funding the
DIPG Registry (www.dipgregistry.org)
through our participation in the
DIPG Collaborative (www.dipg.org).
This group has been instrumental in
providing over $3M in targeted
research funding for DIPG and we are
making the move to be the driving
force in making the DIPG Registry
the benchmark in the international
research community.
Over the next
12 months the DIPG Collaborative,
and its dedicated members, have
committed $1M to fund promising
research projects, clinical trials,
and targeted studies to move the bar
closer to finding a cure for the
most deadly type of pediatric brain
tumors. For ten years, JTHF has
been pushing for answers and working
with others to find the cash to fund
the projects, and it's encouraging
to see so much progress in an area
that was virtually ignored for the
past 30 years. At this year's ISPNO
there are over 7 hours of lecture
time and 4 hours of breakout
sessions dedicated to DIPG and Brain
Stem Glioma over the three day
conference. This is a dramatic
increase since the last ISPNO
meeting in 2012 and shows that our
diligence in pushing our cause is
getting international attention.
The Jeffrey
Thomas Hayden Foundation is proud to
be on the frontline in the war
against pediatric brain tumors and
we thank our supporters, sponsors
and friends for helping to make a
On September 8th, 2004, one month shy of his 13th
birthday, Jeffrey Hayden passed away after an eight
battle with brain cancer.
More about Jeff...
JTHF Fall Golf Classic
10th Annual Book Drive benefits
Children's Hospital
JTHF Fall Golf Classic


text:
May 20 2013 1 Comment
Snow totals from this weekends storm are now well over a foot! You have one weekend left folks!
Activities Planning Resorts Skiing Snowboarding Videos Weather
April 22 2013 2 Comments
Day 100 at Alta was a foot deep! Day 101 was better. I'll explain why...
Activities Resorts Skiing Videos
by Park Rat Tom
April 12 2013 1 Comment
There's just so much room for activities in the spring...and there's plenty of snow, sun and good times still waiting! Here's a little recap from what you might've missed and what to watch out for...because it's definitely not over.
Activities Contests Events Locals People Resorts Skiing Snowboarding Videos


text:
Try Newsround's quiz of the week
Welcome back Quiz of the Week fans!
We've got good news. Our quiz has got a brand new look, with bigger images, more questions - and soon it'll work on more devices like phones and tablets, too.
It's got a new home, on the CBBC website: go to the Newsround Quiz of the Week page on CBBC to play this week's quiz.
Check back every Friday morning for the latest quiz!


text:
Europe's Baby Bust
See more in Population; France
See more in Population; France
Dalton Conley, professor of sociology at New York University, discusses sub-Saharan Africa's high fertility rates and their implications for the continent's economic growth.
See more in Migration; Population; Africa (sub-Saharan)
William H. Frey, a demographer at the Brookings Institution, speaks with CFR.org about the U.S. population hitting the 300 million milestone and what America will look like in the years to come.
See more in Population; United States
See more in United States; Population
Also known as the Cairo Consensus, the Cairo Declaration on Population and Development was written at the UN's International Conference on Population and Development on September 4, 1994. The document included reproductive health and rights, women's empowerment, and gender equality as cornerstones of the UN's population and development programs.
See more in Population; Global; Women
Fourth session of a forum on Latin American influence on U.S. policies and politics with an emphasis on the growing Latino demographic.
See more in United States; Population; Latin America and the Caribbean; Elections
On October 17, 2006, the U.S. population officially reached 300 million. Three experts discuss the implications of this milestone, which—coupled with significant demographic changes—raises a host of social, political, and economic questions for the United States.
See more in Population; United States
See more in Population; Global
As the world's population surpasses seven billion, CFR Senior Fellow for Global Health Yanzhong Huang identifies the variety of ways in which different global regions are impacted by population growth. Huang argues that a region- and issue-specific approach is needed to address population issues.
See more in Population; Global
Watch experts discuss the social, political, and economic implications of the U.S. population surpassing 300 million.
See more in Population; United States
The authors argue that it is essential to begin working now to expand and establish rules and norms governing armed drones, thereby creating standards of behavior that other countries will be more likely to follow.
The author examines Pakistan's complex role in U.S. foreign policy and advocates for a two-pronged approach that works to quarantine threats while integrating Pakistan into the broader U.S. agenda in Asia.
The authors assess the political, security, and economic challenges facing U.S. policymakers in Afghanistan and evaluate a range of policy options.
Maximalist finds lessons in the past that anticipate and clarify our chaotic present, revealing the history of U.S. foreign policy in an unexpected new light. More
This clear and authoritative book presents a sweeping account of China's global resource quest and the unrivaled expansion of its economy. More
The story of the tragic and often tormented relationship between the United States and Pakistan, and a call to prepare for the worst, aim for the best, and avoid past mistakes. More
Learn more about CFR�s mission and its work over the past year in the 2014 Annual Report. The Annual Report spotlights new initiatives, high-profile events, and authoritative scholarship from CFR experts, and includes a message from CFR President Richard N. Haass.
Read and download »


text:
FORT WAYNE – Fort Wayne native Deshaun Thomas has chased an NBA dream his whole life, from putting up shots on street courts to when he starred at Bishop Luers and, most recently, as an All-American at Ohio State.
Friday, he decided it's time to fulfill that dream.
Thomas, a junior at Ohio State and the 2010 Indiana Mr. Basketball, will forego his final season with the Buckeyes and enter the 2013 NBA draft, the university announced.
I'm ready to get back to work and follow the dream and get ready for the next level, Thomas said in a phone interview. It was time for me to go. I felt like I had put in the work. My stock is as high as it can get, and now it's time to get out there and show what I can do at the highest level.
Thomas averaged 19.8 points and six rebounds for Ohio State this season. He had 23 points in the final game of his career, a 70-66 loss to Wichita State in the Elite Eight.
He finished his career as one of 25 Buckeyes to score more than 1,000 points and grab more than 500 rebounds.
He represents Fort Wayne, Luers coach James Blackmon said, crediting Thomas for doing all the right things while he was under Blackmon's tutelage. He's put himself in a position where he's ready to go to the next level. I think he's well prepared for it.
The 6-foot-7, 221-pound forward is projected as a second-round pick, at No. 52 overall, by DraftExpress.com after finishing the season as an Associated Press third-team All-American.
Thomas is one of the top 10 scorers in Ohio State history with 1,630 points, and his 733 points this year is the third most in a season in Buckeyes' history.
Just to watch Deshaun mature as a player and watch him mature as a person (has been inspiring), Blackmon said. Deshaun's been waiting for this throughout his career, and I'm just excited for him as I can be.
The forward is pleased with his accomplishments during his college career and said he looks forward to bringing his talents to the next level. His family and friends in the area, along with his current teammates, reached out in droves to offer their support after his announcement.
While Ohio State will miss its leading scorer next season, fellow players wished Thomas nothing but the best as he prepares for the draft, which will take place June 27.
They were very supportive, Thomas said. Some of them were sad for me to go, but they know this was a decision I had to make for myself and for my family.
Buckeyes coach Thad Matta was also complimentary of Thomas, who alongside Aaron Craft created one of the best duos in the Big Ten. The pair led Ohio State to the Big Ten tournament title game, where Thomas scored 17 points to give the Buckeyes their fourth Big Ten tourney title, the most of any program in the conference.
With Thomas leading the way, Ohio State went 29-8 this season. The Buckeyes reached the NCAA tournament's Sweet 16 or better in Thomas' three years in the program.
To see Deshaun grow into the man he has become has been amazing, Matta said in a statement. We recruited him offering the opportunity to grow as a person and player and that is exactly what happened.
I know there is much more in store for him in the future.


text:
Examine the two photos of lab refrigerators below. What's wrong with these pictures?
In the refrigerator in photo number one, the lab has placed a package of meat in their lab refrigerator. Is this ok? Yes. This lab is using the food in their soft tissue surgery research and it is not for consumption. Food items such as this must be labeled, "Lab Use Only" or "Research Purposes Only".
In the refrigerator in photo number two, the lab is not doing research on soft drinks. Do not allow this practice in your labs.