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Signal transducer and activator of transcription 5B is a protein that in humans is encoded by the STAT5B gene.[1] STAT5B orthologs [2] have been identified in most placentals for which complete genome data are available.
The protein encoded by this gene is a member of the STAT family of transcription factors. In response to cytokines and growth factors, STAT family members are phosphorylated by the receptor associated kinases, and then form homo- or heterodimers that translocate to the cell nucleus where they act as transcription activators. This protein mediates the signal transduction triggered by various cell ligands, such as IL2, IL4, CSF1, and different growth hormones. It has been shown to be involved in diverse biological processes, such as TCR signaling, apoptosis, adult mammary gland development, and sexual dimorphism of liver gene expression. This gene was found to fuse to retinoic acid receptor-alpha (RARA) gene in a small subset of acute promyelocytic leukemias (APML). The dysregulation of the signaling pathways mediated by this protein may be the cause of the APML.[3]
STAT5B has been shown to interact with PTPN11,[4] Janus kinase 2,[5][6] Janus kinase 1[6] and Glucocorticoid receptor.[7]
See also[edit]
- ^ Lin JX, Mietz J, Modi WS, John S, Leonard WJ (July 1996). "Cloning of human Stat5B. Reconstitution of interleukin-2-induced Stat5A and Stat5B DNA binding activity in COS-7 cells". J Biol Chem 271 (18): 10738–44. doi:10.1074/jbc.271.18.10738. PMID 8631883.
- ^ "OrthoMaM phylogenetic marker: STAT5B coding sequence".
- ^ "Entrez Gene: STAT5B signal transducer and activator of transcription 5B".
- ^ Yu, C L; Jin Y J; Burakoff S J (January 2000). "Cytosolic tyrosine dephosphorylation of STAT5. Potential role of SHP-2 in STAT5 regulation". J. Biol. Chem. (UNITED STATES) 275 (1): 599–604. doi:10.1074/jbc.275.1.599. ISSN 0021-9258. PMID 10617656.
- ^ Barahmand-Pour, F; Meinke A; Groner B; Decker T (May 1998). "Jak2-Stat5 interactions analyzed in yeast". J. Biol. Chem. (UNITED STATES) 273 (20): 12567–75. doi:10.1074/jbc.273.20.12567. ISSN 0021-9258. PMID 9575217.
- ^ a b Fujitani, Y; Hibi M; Fukada T; Takahashi-Tezuka M; Yoshida H; Yamaguchi T; Sugiyama K; Yamanaka Y; Nakajima K; Hirano T (February 1997). "An alternative pathway for STAT activation that is mediated by the direct interaction between JAK and STAT". Oncogene (ENGLAND) 14 (7): 751–61. doi:10.1038/sj.onc.1200907. ISSN 0950-9232. PMID 9047382.
- ^ Stöcklin, E; Wissler M; Gouilleux F; Groner B (October 1996). "Functional interactions between Stat5 and the glucocorticoid receptor". Nature (ENGLAND) 383 (6602): 726–8. doi:10.1038/383726a0. ISSN 0028-0836. PMID 8878484.
Further reading[edit]
- Kisseleva T, Bhattacharya S, Braunstein J, Schindler CW (2002). "Signaling through the JAK/STAT pathway, recent advances and future challenges.". Gene 285 (1-2): 1–24. doi:10.1016/S0378-1119(02)00398-0. PMID 12039028.
This article incorporates text from the United States National Library of Medicine, which is in the public domain.
|This article on a gene on chromosome 17 is a stub. You can help Wikipedia by expanding it.

subset: commoncrawl


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Seasoning coming off cast iron
- g
- Greypilgrim Mar 20, 2009 01:45 PM
I have a cast iron dutch oven which I have tried twice now to restore/reseason. Following directions I found posted here at Chowhound, I soaked the cast iron dutch oven in a lye bath for several days. Then I scrubed off the resulting goo, used steel wool to scour off the rest, getting nicely down to bare metal.
I used naval jelly to get rid of the bit of rust that developed on the surface of the cast iron, rinsed the dutch oven well and immediately began the reseaoning process.
I slightly heated the dutch oven and coated all the surfaces evenly with Crisco. The first time I put the dutch oven in the oven for about 3 hours at 500F. Afterwards, I let the dutch oven cool and repeated the process the next three days, for a total of 4 coats.
Everything looked beautiful -- a smooth, shiny black surface covered the dutch oven. But the first time I used the dutch oven, for braised collard greens, the seasoning came off whereever the braising liquid had touched the metal, including the domed lid (from condensation). My best guess was that the acidity of the braising liquid, which was a combination of wine and wine vinegar, had taken the seasoning off the metal.
I also wondered if my oven wasn't hot enough or if I hadn't baked the cookware long enough. So after soaking the dutch oven in lye once again to get all surfaces down to bare metal, I repeated the process. This time, the temp was verified by an oven thermoment -- a bit over 500F -- and I left the cookware in the oven for a full five hours. I also let the cookware cool in the oven without opening the door. After four coats of seasoning, I waited three days before I used the dutch oven. The first three times I used it, I used it for nothing more than cooking bacon. After each use, I wiped down the inside with a paper towel, used a bit of soap and water to clean the bacon grease off the surface, gave it a light coat of olive oil and heated it on the stove just to the smoking point. After the three uses for cooking bacon, it looked even better than when it was first finished.
So I used it to cook corned beef and cabbage the other night. Nothing more than the corned beef, water and cabbage was put into the pot. And when the cooking was finished, the seasoning was once again off the inside of the dutch oven.
So what am I doing wrong?
Could it be that there is some residue from the lye cleaning bath that is inhibiting the bonding of the seasoning layer to the cast iron? Or is there something else going on here?
Help is desperately needed.
Braising is not a good thing to do in cast iron until the coating is well developed. Frying things like bacon, and baking things like cornbread enhance the coating.
re: Zeldog
It didn't come off in flakes, but rather seemed to "melt" off, turning the liquid a grey color. When the dutch oven was emptied, the bare metal was showing.
re: Greypilgrim
All I can think of is maybe the high temperature is turning the oil to ash. You can check out other threads discussing seasoning techniques, but I suggest trying 3 or 4 rounds at 350-400F. No need to extend the time, 3 hours should be fine.
And I'm not sure all that chemical cleaning is a good idea. I prefer brute force. When I need to strip and re-season a cast iron item I put it through an oven cleaning cycle and give it a good going over with coarse steel wool.
You aren't doing anything except expecting too much too soon.
Who told you that you could season cast iron in a few days?
That's just the preliminary.
It takes a long time and a lot of use to get it properly seasoned.
Patience, cricket, patience.
re: alanbarnes
I would try making a few batches of popcorn -- remember to keep the lid slightly ajar to let the steam out.
There's no mystery here and bacon or anything else cooked in the pot will NOT help you in this situation. "Making Sense" is getting you on the right track. And I hate to say it, but I didn't even read your whole post. I pretty much knew exactly what you did by first reading the title of your post and second, I was reaffirmed by reading that you "repeated the process the next three days, for a total of 4 coats." You CANNOT make coats of seasoning - it will NEVER, EVER work. There are lots of people who have tried this (on this board) and all of them have the same problem and wonder what they've done wrong. You aren't painting anything onto this pan and if you think you're going to completely season your pan in one weekend, you're not only wrong but you're wasting your time. Seasoning takes time and LOTS of it.
It's unfortunate that so many new cast iron users try this... 4 or 5 or 6 "coatings" in one weekend of seasoning WILL NOT WORK! You'll end up with exactly what you've described - a sticky, peeling, dissolving mess. Season your pan ONCE with a lipid of your choice and gradually work your way into foods. Cook bacon in it (after seasoning it ONCE), fry up some Italian sausage (after seasoning it ONCE), but by no means should you try to use a brand new cast iron as a "main pan". Eventually graduate to braises, but only after several months of cooking small batches of things like fatty meats can you finally start to use you pan for other uses like chili or braises.
re: HaagenDazs
Hear, hear!
We've been nursing 3 or 4 skillets and a dutch oven along for about 3 years now. Got one skillet absolutely PERFECT, the rest are getting there, all having started from "naked," not the preseasoned junk they sell now.
My advice would be to go down to the local megamart and buy the econobox of the cheapest, fattiest, nastiest bacon you can find. Fry this in multiple batches in the cast iron vessel. You WANT as much grease as you can get. In between, pour off the grease, cool, and then rinse it, dry well, and wipe down the inside lightly with melted shortening. Yes, Crisco-type, and the el-cheapo stuff from the megamart is just fine.
Another thing - never, ever, EVER wash your cast iron in soapy water. You're just defeating the purpose of getting as much grease as possible in the pores of the metal. Unless you've inherited a 100-year-old skillet from your great granny, don't cook tomato products in cast iron. They'll develop an ungodly metallic taste and leach the seasoning out. Finally, if you get something burnt on or stuck, don't take the cleanser or the scouring pad to it - put a little water in it, set it on the burner, and boil it briefly. Then pour the water out, rinse it again (yes, it's fine to take the dishrag or sponge to it), and again, dry well and wipe with a light coat of shortening.
re: PrincessPeanut
Cooks Country Kitchen, or whatever the latest incarnation of Americas Test Kitchen, preferred the Lodge Logic skillet in their latest look at cast iron and carbon steel pans. They liked the preseasoning, though they obviously expected to use it a ways that enhanced the coating.
My own experience was that LL is a good a starting point as any.
re: PrincessPeanut
I've bought Lodge pre-seasoned. It's about the equivalent of having cooked a couple of pounds of bacon over two weeks or so.
Hardly "pre-seasoned."
Seasoning only comes with time.
No way to rush it.
BTW, I use liquid dishwashing detergent in my cast iron every single time I clean it. It doesn't do a bit of harm. None. And I use tomatoes in lots of things I cook.
My cast iron is well seasoned and keep on cooking!
re: MakingSense
yes yes yes
re: PrincessPeanut
I have old (50+ years) cast iron that is well seasoned. I wash it with hot soapy water and re-season by heating on the burner for just a few minutes, until hot but not smoking, then wipe down with a litlle vegetable oil, cool, and wipe again. Comes out perfect, is clean and sanitary, and still non-stick.
re: HaagenDazs
I've been reading the suggestions and digesting them. Now it is time to probe more deeply into the issues. (I've replied to your post, HaagenDazs, because your comments are on point for the questions I still have. I'm not picking on you, but using your comments to spring into further discussions.)
It seems to me that the commonest advice I"ve recieved is to forget about "coatings" of seasoning, insetead seasoning it once. Other advice, however, suggests otherwise. To wit:
I had two primary resources to hand when I started the process. The first is another thread here on Chowhound. (http://chowhound.chow.com/topics/433869). The second was the website What's Cooking America? cited by bgazindad: (http://whatscookingamerica.net/Inform...)
The What's Cooking America? website says, "Repeating this process several times is recommended as it will help create a stronger "seasoning" bond." And acmorris, in the earlier thread here on Chowhound says, "My usual on new or reseasoned cookware is 3-4 coats. Just until the pan turns carbon black or very near. If you can see a lot of color (grey, orange to brown etc), then the carbon layers aren't thick enough, reapply and bake it again. I just slide the rack out and brush on a new layer. Once you are satisfied, bake for an additional 3-4 hours to set the finish. Your cookware should be black or very near, glossy and not sticky or slimy."
So what's a neophyte to do?
Another question, asked to learn, not to quibble (I'm taking for granted the wisdom of taking time before braising or cooking chili): "eventually graduate to braises, but only after several months of cooking small batches . . . ." Frying bacon and Italian sausage were mentioned.
My presumption is that the length of time to wait will depend on how often one uses the pan, rather than merely allowing the pan to sit for two or three months. Do you have any more explicit advice on how many times to use it before graduating to braises? Or how to tell when it is time?
Also, will deglazing the pan hurt? With any liquid? or just with acidic liquid, like vinegar or wine?
Looking forward to continuing education.
re: Greypilgrim
No matter, you can pick all you want. ;-)
The one thing I can say in reply to the other info about multiple seasoning layers is that it obviously hasn't worked for you. I can speak only from experience but I like to think that my experience and thus my instruction is valid. I have seasoned many cast iron pans some for me, some even for friends, and all of them were seasoned once and then used. Granted, some of them were grayish-brown for a few months depending on the use of that particular pan, but all of them are now a wonderful shiny, jet black.
You *may* be able to repeat the process several times but I think you should repeat the process (maybe) once a week all the while cooking things in it, in the time between seasonings. Multiple, soft layers built up in a few hours as opposed to a few weeks are undoubtedly going to be less "bullet proof" than ones built up slowly over time.
After all, cooking things like bacon or sausage in the pan is essentially a seasoning process in itself. You have oil (fat) in the pan and heat and that's all you really need. The bonus of course is that instead of having a smokey oven you have crispy bacon!
Here's what I do to my pans on the first venture, and why people use their ovens and smoke up the house is beyond me. If you have a grill, you have the perfect seasoning location. Just heat up the grill and pop the oiled pan/pot in there (assuming your D.O. fits) and let it heat up. Any smoke generated from the process floats gently away on the breeze. ;-) After the initial seasoning process I take a plastic scrub brush, hot tap water (as hot as you can get it) and I scrub the pan down. That removes some stickiness and whatever dust and grime is there on the surface (remember I'm using my grill). Then I usually move straight into bacon. It doesn't have to be right away, but usually I'll do this the next morning. After the pan is cool enough, pour off the excess bacon grease and then take a paper towel and wipe out the inside of the pan, you'll obviously have a wad of greasy paper towels that you can now happily rub all over the rest of the pan. I'll usually run it under the hot tap water again at this point just to get most of the bacon bits off the pan's surface. Save the pan for dinner and cook some pork chops or a nice steak. Just keep the pan on the stove and start cooking with it, trying to avoid any big doses of vinegar or super-liquidy ingredients. Corn bread works well too.
All I can say, from experience, is that time is your friend here.
Oh - FYI, the Chow link doesn't work...
re: HaagenDazs
That makes sense.
It seems like re-seasoning many times in a row causes the second layer to stick to the first rather than becoming part of the pan.
re: HaagenDazs
Again, I'm not trying to argue with you, nor to pick the advice I like simply because I like it. I'm taking in all the advice, practicing, and eventually I will develop a method that works, just like you have.
Do you have any thoughts on deglazing the pot during the early months? (Not right away, for I understand that you are counseling that the first couple of uses should be frying things like bacon or Italian sausage. But after a couple of times doing that, what is your advice on deglazing the bottom of the pan after frying (for instance, to make a gravy)?
re: Greypilgrim
I think you'll be fine after a couple other ventures, like you mentioned. A gravy will work wonderfully. The only hesitation that people often have, I think, is that deglazing often involves wine which is inherently acidic. Another thought to consider is that if you haven't yet built up a good seasoning, the gravy or deglazing liquid can sometimes be a little metallic-y tasting especially if it sits in there and cooks for a few minutes or if you scrub the bottom of the pan with something like a whisk or big spoon.
re: HaagenDazs
Regarding the link: it doesn't work when I click it, either. But if I cut it and paste it into my browser's window, it works just fine. So I don't know what I've done wrong.
re: Greypilgrim
I would try it again without the naval jelly. That seems an uncommon process and maybe it contributes to not sticking.
Also maybe try an oil rather than Crisco. I've never used an animal fat (bacon or otherwise), and I think the animal fat layers tend to be softer and more likely to wear down.
I like the stovetop reseasoning process (after you do it once in the oven to lightly season the exterior). You can build up layers on the inside bottom of the pan quickly (despite what others have said) using a high heat, (exhaust on), some unrefined peanut oil, and a piece of bread. Lightly coat inside with oil, toast the bread, using it to soak up excess oil until the smoking stops. Repeat as often as you want, building up seasoning on the cooking surface. The shiny coating is nice for show but don't expect it to stay that way when you cook with it.
This is based on my personal experience and not relying on sometimes dubious articles, etc. The heat once in the oven is a quick and dirty method that merely starts the process.
Try this website. It goes through seasoning and reseasoning cast iron. There is also a FAQ. From what little I have read, there is no mention of a lye bath or naval jelly. You may want to forego those steps. Also your temperature of 500 degrees appears to be more than adequate. hope this helps.
re: jaykayen
It's the mentality that if one is good then 4 is far better. Sometimes that's the case (hey if you're handing out $20 bills...) but in this situation it's just the wrong thing to do.
re: HaagenDazs
yep, exactly.
It sounds to me from what HD said, that it might be worth keeping your pan in the bottom of the oven when not in use. That way, it's economical, while you're cooking/baking something else, the pan will heat.
I have to say, I'm no expert by any means, but from what I've heard I don't think extra heat would harm it. Cook some bacon, and then pop it in the bottom of oven to store when you're done.
I'd try it without the lye-naval jelly treatment.
And hold off the braising with an acidic liquid for a few months.
I hope this post isn't too late for this discussion, but is there a vegetarian/vegan suggestion for the process everyone is recommending? (It seems like there is some agreement on the approach of starting with an oil (lipid) and seasoning once, then slowly cooking fatty foods to build up a seasoning.) Unfortunately, I've had a similarly frustrating experience with failing to successfully create a lasting non-stick surface that is "in" the pan... (A new, 12" Lodge, by the way.) Even if I attempt to slowly build up a seasoning and only use the minimal coating for the initial oven heating, it still seems to create either an undesirable "sticky" surface and/or a surface that comes off after 10 or so uses.
From what I've read in the responses and from what I've read online (including this website), everyone suggests bacon/meat products as the necessary item to begin cooking. I'd be willing to consider some animal product oils (only if no one has any suggestion) but I obviously don't eat animals, so pork or fried chicken or any other greasy meat isn't really an option. I've read about flax seed oil as a great first oil and considered it, but would love to hear any insight or suggestions. Thank you!
re: jakee512
Liquid vegetable oil makes it sticky.
re: jakee512
I've cooked hash brown potatoes in mine, cornbread too. Just fry things in it. Meat products and animal fat are not needed. I normally use peanut oil.
A note on the potatoes, they stuck a bit at first because they were cold, but they released beautifully a little later with a terrific crust.
My skillet is coming along very nicely.


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titanium sponge,
National Industrialization,
National Titanium Dioxide,
Toho Titanium
Frank Haflich
LOS ANGELES A planned $420-million joint-venture sponge plant in Saudi Arabia could add to an existing global surplus in the industrial titanium market while also giving a possible clue to the choice of future production sites by Japanese producers, the major source of imported sponge for U.S. mill products.
Toho Titanium Co. Ltd. and two Saudi companiesNational Industrialization Co. (Tasnee) and National Titanium Dioxide Co. Ltd. (Cristal)have signed an agreement to build a sponge plant in Yanbu Industrial City.
The plant, which outsiders view as the first in the Middle East, will have a capacity of 15,600 tonnes (about 34.4 million pounds) per year, Toho said in a statement. Construction is expected to start in January 2015 and is scheduled to be completed by the fourth quarter of 2016.
The plants output will be "first allocated" to fill industrial demand in the Gulf Cooperation Council, a union of six Arab states bordering the Persian Gulf, for markets such as desalination, power and chemical plants. After that, production "will be allocated to fulfill demand by Toho," according to the statement. Japanese producers, which include Toho and Osaka Titanium Technologies Co. Ltd., accounted for 80 percent of all U.S. sponge imports in the third quarter of 2013, according to data from the U.S. Geological Survey.
Saudi Arabia has been one of the top markets outside China for nonaerospace industrial titanium during the past three to four years, including nearly 12,000 tonnes (26.46 million pounds) of commercially pure titanium strip for welded tubing produced for two desalination projects (amm.com, Oct. 23). However, market sources said theyre not aware of any projects on that scale on the horizon.
Moreover, sponge globally remains in surplus, according to London-based consulting firm Roskill Information Services Ltd., which last year published a study of worldwide supply. Philip Dewhurst, an analyst with Roskill who acknowledged he wasnt familiar with the details of the proposed new plant, nevertheless described the Toho-Saudi announcement as "an interesting development in what appears to be an already oversupplied (global) market."
Dewhurst told AMM there "doesnt appear to be a need on a world scale for a new sponge plant," but he speculated that growing "captive" markets in the Middle East, along with the potential sponge production cost savings available in energy-rich Saudi Arabia vs. Japan, could be among the reasons for the joint venture. Roskill lists no current sponge capacity of significance in the Middle East.
"It would be less expensive than producing sponge in Japan, thats for sure," one source in the U.S. titanium industry said about a Saudi plant.
Roskill expected global sponge production of 241,000 tonnes in 2012 to decline to 230,000 tonnes last year, based on "growing inventories and slowing demand growth," compared with estimated global capacity of 330,000 tonnes, with 40 percent of the capacity represented by Chinese facilities producing largely nonaerospace, industrial grades.
Meanwhile, sources in the U.S. titanium industry said Tohowhich Roskill estimated accounted for 11 percent of global sponge output in 2012has been investigating lower-cost production sites outside Japan in the energy-restricted era following the Fukushima earthquake/tsunami disaster in 2011.
Toho reduced sponge output at its Chigasaki and Wakamatsu plants by 40 percent in the second quarter of 2013 and by 50 percent in the following three months for what it called "seasonal energy saving," according to a company report, although industry observers believe declining demand also played a significant role. It subsequently absorbed additional cutbacks, and said it reduced managers and executives compensation and implemented layoffs.
The new Saudi sponge plant will be built adjacent to Cristals titanium dioxide plant, "leveraging the integrated synergies" and providing a "stable supply" of titanium tetrachloride, one of sponges raw materials, Toho said in its statement.
Toho will own 35 percent of the joint venture, which has not been named, with Tasnee and Cristal each holding a 32.5-percent stake. Cristal also owns Woodridge, Ill.-based Cristal Metals Inc., which operates a pilot plant producing titanium powder in Ottawa, Ill.
U.S. spokesmen for Cristal and Toho could not be reached for comment.
All comments are subject to editorial review.
All fields are compulsory.
Every month American Metal Market takes a statistical look inside the marketplace.
The Korean producers 'seem to think they have a good case, but personally I wouldn't get overly confident.'
--OCTG trader


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Two well-known meeting industry professionals have landed prestigious new jobs. Donald P. Welsh, 54, has been named president and CEO of the Chicago Convention & Tourism Bureau. Katie Callahan-Giobbi has joined Chicago-based Minding Your Business as vice president of sales and strategic account management. Previously CEO of the Indianapolis Convention and Visitors Association, Welsh helped raise the profile of the destination, including securing private funding for the CVA. During his ...
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No dinner party tonight. I dine alone. Or, rather, I dine in the company of four of the hottest chef-innovators in the world: Dr. Chipotle, Bobby Flay, and the two other ones. Its good to be back.
This episode is all about branding, which starts with a logo. Kids, you gotta have a good logo if you want people to eat in your restaurant! If you dont believe me, talk to the guy who sunk $500,000 into Tonys Comic Sans Steakhouse. Hes poor now.
The contestants will work with graphic designers to create eye-catching, mouth-watering, pulse-quickening, mandible-masticating logos.
Also, they have to pick a chef for their restaurant. Actually, maybe we should do that first.
Joey (a.k.a. Mr. Saucy Balls; his Twitter account is @joeysaucyballs, if youre interested) plays it a bit on the nose when he bounds in to the kitchen yelling Whos passionate about Italian food and loves Goodfellas? But thats our Joey, I guess.
Everybody interviews the chefs and eats their samples and talks about their dreams and desires vis-a-vis their restaurants.
For instance, Chef Brandon, who looks like the hippest guy in the restaurant industry, likes to cook southern food this is perfect for Krystal and Greg (Hicks); they like him. Theres just one little problem: Joey likes Brandon, too! After all, His favorite movie is Scarface! (Which I thought was about a Cuban, not an Italian, but I guess if its a celebration of violence and excess, were all good.) We soon see the darker side of the saucy ball as Joey realizes Team Hicks might take away his chef; he turns sarcastic, and vaguely menacing: You cant kill this dream.
Brandon has a Mohawk. He will decide which team to work with after the break.
I did a couple shots of apple-cider vinegar because somebody told me its a healthy thing that grandfathers do.
Super-chef Brandon makes his decision. He apologizes to Joey, thanking him for his vision of a meatball apocalypse that consumes all in its path, and then casts his lot with Hicks. Joey looks angry. Let's keep our eye on ol Joey.
One of the chefs was recognized by Alex as having worked with Gorgon Rampsy (sp?), who I guess is a famous chef. Alex needs a top-notch chef after all, his goal is to put any cuisine in the world into a taco shell. Fran likes the chef, too, and tries to seduce her with the prospect of making 100,000 different wraps at my restaurant, which, for a chef, is a lot like saying, I have 100,000 different kinds of ball-peen hammers you can bash your own face with. Unsurprisingly the chef chooses to work with Alex. Fran is disappointed. Alex gloats.
So we have established some preliminary social dynamics, thanks to these tussles over chefs. Now that the producers have shown us who hates whom, we can decide whom we hate, based on whether we hate whom they hate!
Its logo time! We go to a graphic-design studio, which is exactly as glamorous as youve always thought it would be. Those people have some big-ass computer screens.
Eric (the grilled-cheese-for-grown-ups guy) already designed his logo. Remember, hes been working on his idea for well nigh three years. His logo for Meltworks features a brown sprocket with stuff dripping off. It looks like the worst kind of industrial accident, if you know what I mean.
Remember Stephenie (Compleat), the lady who wants to help corporate bloodsuckers eat healthily so theyll enjoy more years of crushing us under their Ferragamo boot-heels? She is presently a lawyer, a career she chose out of embarrassment. See, she finished the Peace Corps and then her friends pressured her into becoming an attorney as if going to law school and passing the bar was like doing Jaegar shots on a Wednesday night. Anyway, the logo for Compleat is very clean, sans serif. It looks like every other logo designed in the last five years. Shes going to win this reality show.
Joey insists on incorporating a picture of his grandmother into his logo. The graphic designer agrees: Shes adorable. Alex dumps on Joeys logo for its lack of creativity.
Alex then says the corn-corb apostrophe on Hicks logo doesnt look like corn. If Milton Glazer were on the show, Alex would probably say the heart in I NY doesnt look like a heart. Because the corn-cob apostrophe TOTALLY looks like corn.
Im starting to think that maybe the producers are setting up Alex as some kind of bad guy, but I wont know for sure until he murders a swan and burns down an orphanage for having incorrect kerning on its letterhead.
All of a sudden were whisked from the graphic-design studio to some kind of calorie warehouse, where our contestants have one hour and $500 to buy food for 1,000 people. They return to the kitchen to prepare lunch.
My goodness, a surprise visit from Bobby Flay and Lorena Garcia! Bobby Flay puts the contestants at ease: Smells delicious in here! Lorena talks about passion a lot its importance, her desire to witness it in the mien of each contestant, its centrality to the experience of preparing and enjoying food, etc.
Our contestants make various comments about their food. None of these comments are explosive or remotely controversial, except maybe Alex talking about his stupid goddamn tacos that he can put anything on earth inside of.
I skimmed an online article about a power couple in the art world who spend lots of money on the finest material possessions and fantasized about Gerard Manley Hopkins beating them over the head with a stale baguette.
Then, in solidarity with the contestants, I designed a logo for one of my restaurant ideas from last week:
The big day has arrived. Were transported to someplace called Universal City Walkway, so I assume were in North Korea(?).
The new logos hang resplendent over the food stations; the chefs finish their preparations; inspirational music augments our emotional state ...
And then the deluge. One thousand people flood into the Universal City Walkway. Bobby Flay, dressed as an 11-year-old dressed as a spy, takes the mike to greet the crowd. Dr. Chipotle looks like he is many thousands of miles away from where he wants to be.
Flay explains that each diner has a silver coin. The silver coins are for dropping in the box of whichever restaurant the diners prefer they are instructed to consider the food; the logo; the concept; everything, basically. The restaurant with the most silver coins will be safe from elimination. The person with the fewest silver coins will have to eat all 1,000 silver coins. (Joke.)
An editorial aside: Im really glad I was not one of the 1,000 diners participating in this mass feeding. The prospect of eating hot food on a vast expanse of asphalt while being jostled by other members of a crowd is ... just ... can you imagine eating a grilled-cheese sandwich in the hot sun? While standing in a huge crowd? Dear Lord.
Were treated to a shot of Dr. Chipotle navigating his way through the sun-baked scrum of theoretical restaurants. The poor man looks like hes in hell. Im so touched I award him a SECOND HONORARY DOCTORATE. I will now refer to him as Dr. Chipotle, Ph.D.
Alex thinks his fundamental advantage over the other contestants is that I can put any of their concepts in my tacos! I dont have much to say about this right now, except I know a concept-eating taco is probably a metaphor for something profound.
At Joeys station, Curtis Stone finally cuts to the chase: Will people find the name Saucy Balls offensive? The crowd refuses to take offense, delighting instead in the multitudinous facets of our beloved English language.
My favorite contestant, Sudhir, holds down the fort at the Tiffin Box. The judges want to know, What is a tiffin box? I cant figure out if Sudhir explained it. Sudhirs chef is Swedish, so they kind of bungled the food. (Im surprised; my early notes predicted Sudhir is gonna crush this shit.) Sudhir, ever empathetic, noted that, while the judges criticized the chicken, my chefs face was draining of blood. I love Sudhir.
Over at Hicks station, Greg is appropriately sleeveless. (My notes: Greg has good biceps.) Unfortunately, the food on offer from Hicks is greasy without being very satisfying, which I have a hard time wrapping my head around, but there you go I guess we cant all be persnickety millionaire chefs who refuse to play Russian roulette with their precious cholesterol levels. Dr. Chipotle, Ph.D., wont let up: Hicks food is awful; its just fat food. (It should be noted that Dr. Chipotle looks very trim, and I wonder if he has succumbed to the siren song of veganism.)
I checked @JoeySaucyBallss Twitter account. He had updated it moments before the episode began: OK, gonna sit down and watch, Go SAUCY BALLS! Wish me luck!
I then proceeded to become his twentieth Twitter follower. I predict hell have thousands of followers by the end of the season. I also predict: Saucy Balls book deal/memoir; Saucy Balls T-shirts; Saucy Balls Ben Wa balls for your balls.
And I designed another logo:
Meltworks is serving Italian-inspired grilled cheese. Im wary, but Lorena is impressed: Its not oily! However, Lorena is concerned about the Meltworks logo: "It doesnt make people hungry, unless they have a very particular, very unsanitary industrial fetish, which I dont want to talk about. (Joke.) She does make the point that the Meltworks logo seems to be about machinery, not food, to which Eric replies: I wanted my logo to interrogate our reliance on industrial farming as a hidden cost of fast casual dining. (Another joke.) Look, suffice it to say the current Meltworks logo is a mess.
The O in Woks logo is a wok! (That, right there, is a sentence with a lot of Os in it.) Anyway, the judges are worried that the food Marissa is serving out of her wok isnt real stir-fry. I have no idea what theyre talking about.
Oh boy, here we go: Americas new favorite cooking-related-reality-show bad boy, Alex, is hard at work on his hard n soft tacos. He designed his logo himself: It features a heart with wings and a dagger and all that rock-and-roll junk you see on every shirt, sign, and lower spine in Los Angeles, which is why wed all be better off if everyone if that city promised to stop producing any kind of culture at all.
Dr. Chipotle, Ph.D., is overwhelmed by Alexs logo: I see fire and wings and a dagger and I see a cultish font! (These sound like the last words somebody says before eventually waking up in a basement.) Alex dismisses the judges skepticism, saying that a few diners overheard the judges critiques and told him, Theyre not cool enough to know thats a cool logo. Ouch! Logo Coolness Blindness is a harsh diagnosis indeed.
My notes: The Sports Wrap logo is a fucking mess. But Fran is confident. The genius of Frans model is that no customer will ever complain about her food, because each customer designs his or her own wrap, so if he/she doesnt like it, he/she would have to confront a mountain of cognitive dissonance sufficiently impassable to render him/her mute. I admit, this strategy makes me like Fran. Shes wily, that Fran.
Next up? Compleat, featuring a pulled-pork salad and gazpacho. Dr. Chipotle, Ph.D., is stoked: This is what I want to eat. I think of all the contestants, Stephenies vision is closest to Dr. Chipotles taste and style. Its all that healthy, vaguely upper-middle-class kind of fast food. Lorena likes Stephenies food so much, she takes off her sunglasses, thereby exposing her eyes to the sun in a weirdly intense moment that seems to signify much more than you or I could ever hope to understand.
Another logo:
WARNING: Staring at this logo for 30 seconds may result in a debilitating condition: a bachelors degree in semiotics
Jamawn, whom I neglected to mention last week, lost his job at an auto plant in Detroit (much to Scott Walkers delight, no doubt) and is now trying to start W3s (which stands for Woods Wings and Waffles). Wings and waffles are great, so why is he serving gumbo? Curtis Stone says the gumbo is better than wings and waffles. He asks, What is this, soul food? Bobby Flay likes Jamawn: Hes the first contestant to take a big risk and you will not be successful in the restaurant business without taking a risk. Jamawn is our heart of gold contestant. I expect to see much more of him in coming weeks.
The winner of the feed a bunch of sweaty, surly tourists in a fake North Korea challenge is MELTWORKS. Erics vision of forcing people to eat weird grilled-cheese sandwiches in the blazing hot sun was a success!
The judges ask Fran for a word alone. Dr. Chipotle was disappointed in Frans wrap; he says the chicken was dry and underseasoned. Fran counters: The taste was fine for me. (Ah, the ol Solipsistic Phenomenology Defense!) Fran continues: People like different things. Fran is getting defensive. Dr. Chipotles eyes cant believe what his ears are hearing, and bulge accordingly.
Fran delivers the coup de grace: As a brand ambassador, I have one of the strongest profiles here. And I go hard. (My notes: WTF?) The judges ponder this while the next underperformers are summoned.
Greg and Krystal (Hicks) are shame-faced. The judges pounce: Where was the tapas-style food? Wasnt the whole point to serve tapas-style southern food? Hello? Where was the tapas? Krystal pleads: We mean well, we need your help.
During this commercial break I devoted myself to wondering if I should I reheat my garbanzo/couscous mishmash, or just eat it cold.
(Can you make a better logo for Kale City, the restaurant I am totally going to open? Send it to firstname.lastname@example.com, I will pick a winner next week. )
Next on the chopping block is Marissa (Wok). The judges ask Marissa why she should stay on the show. She says two things, one of which I know is not true and one of which is open to debate: Everybody likes stir fry. I have the passion. Passion or not, the judges think her food was hands down the worst. Ummm maybe thats because it was cooked in a wok? Honestly, sometimes I think I know more about food than all these so-called experts.
(Sartorial note: Three of the four at-risk contestants are wearing blue jeans, which seems disrespectful. Then again, the great Curtis Stone appears to have styled his hair with the Hadron supercollider and still hasnt managed to button the top 50 percent of his shirt, so maybe its casual Friday every single day for these people.)
Its decision time. The judges confer: On the one hand, Fran seems reluctant to take their advice, which is not a good sign for a future partnership.
On the other, more amazing hand, the judges wonder if Greg and Krystal screwed up because they dont understand their own concept. Thats pretty heavy its like theoretical physicists who cant conceive what theyre researching: I think Im studying five-dimensional string theory in quasar fields, but sometimes my head hurts and I just press buttons on my calculator.
If Hicks is such an advanced restaurant concept that even its creators cant understand it, what hope is there for the rest of us? For how can you franchise that which you cannot comprehend? Or, as Wittgenstein put it, Whereof you cannot speak, thereof you must not make a restaurant.
The judges forestall their philosophical inquiry and reach a verdict: Fran is ELIMINATED. Bobby Flay delivers the news via the shows signature line: Fuck your stupid restaurant. (Joke.)
Frankly, Mr. Shankly, Fran is thunderstruck. She finds the verdict very hard to believe. Then Frans wounded pride compels her to say something that ALMOST makes me wish she were staying on the show, EVEN IF that would put our nation at greater risk for the emergence of sports-themed wrap restaurants: If I was a scrub Id say I was very happy to be here, but Im not a scrub; Im a star.
Id pay a million bucks to believe stuff like that about myself.
Anyway, back to Fran, a star whose light is already taking longer and longer to reach us. She deigns to hug her fellow contestants good-bye as she reflects on her vision. I have thought about this concept [of a sports-themed wrap restaurant] forever, Fran says. I have to get over my shock and disbelief. Maybe Frans right, and America truly is hungering for a sports-themed wrap restaurant, and someday her brief tenure on America's Next Great Restaurant will be an ironic footnote in the otherwise unstoppable narrative of her ascendancy.
I really wish Dr. Chipotle had said, Fran will be fine; shes off to greener wraptures. But he didnt.
Friends, our story wraps up here. Next on NBC: The nadir of human expression that is Celebrity Apprentice, ably recapped by Tom Scharpling. May God have mercy on his soul.
David Rees is an artisanal pencil sharpener.


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November 24, 2014
UPDATE: 11/2/13 @ 4:20 p.m.
HUNTINGTON, W.Va. (WSAZ) -- AEP crews have been working to restore power to thousands in the Mountain State following Thursday night's storm.
As of Saturday evening there were fewer than 1,200 customers without power.
In Wayne County, there remains 712 without power, and 481 in Cabell County.
Keep clicking on WSAZ.com for the latest information.
Thousands have been without power since early Friday morning.
At one point, AEP says there were more than 32,000 in the state without power.
AEP says some of the hardest hit areas are in Cabell and Wayne counties. Power is expected to be restored in those areas late Saturday or Sunday.
Below are the latest outage numbers, as of 9:45 a.m., according to AEP's website.
West Virginia:
Cabell: 1,412
Wayne: 1,897
Putnam: 111
Click the link below to check out the latest outage numbers from AEP.
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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- Network: NBC
- Series Premiere Date: Sep 14, 2011
- Season #: 1
- Critic Score
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Despite its lead characters' fragile makeups, Free Agents is a niftily scripted, bracingly grownup comedy when in the hands of its two leads.
The tone tips awkwardly between crude and romantic, and a little of Azaria goes a long way. But I'm game for episode 2.
User Score
Mixed or average reviews- based on 17 Ratings
User score distribution:
Positive: 5 out of 8
Mixed: 1 out of 8
Negative: 2 out of 8
Sep 17, 2011Compared to the show it's paired with, "Up All Night", this is pure genius, but the latter show I found terrible. Hank Azaria is a good actor although I don't know that this sitcom will be his thing. The woman lead, Katherine Hahn was just OK. The meeting scenes in the office would have generated several sexual harassment lawsuits, but then this is TV. One particularly odd one is where the male boss is deep massaging the Azaria character while he's sitting in his chair. Weird and unclear why to me, but maybe I wasn't paying close enough attention.… Full Review »
Sep 30, 2011This will be cancelled in a few weeks. Such a terrible idea and the acting is just horrible. Parks and Recreation (the best show on TV) makes this look like **** (which it is).… Full Review »
Sep 29, 2011Will go down in history as NBC's worst idea ever. The writing and acting are worse than sub-par and both Kathryn Hahn and Hank Azaria give performances that are disproportionate with their actual abilities.… Full Review »


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The Biggest Busts In NFL History
It's no secret that the NFL is a rough business these days for rookies. More than ever, rookies are expected to come in and make an immediate impact. The breakout play of rookies such as Andrew Luck, Robert Griffin III and Russell Wilson has made it seem that perhaps rookies simply can adapt quicker these days – but the struggles of others such as Geno Smith remind us that these are still kids learning the ropes as they go along and thus shouldn't be held to the same standard as veterans around the league.
The word "bust" is thrown around a lot these days, and is attached to many players – some deserved, some not. There was a time where it would have been hard to find anyone who would argue that then-49ers quarterback Alex Smith wasn't a bust. Legendary Steelers quarterback Terry Bradshaw needed six seasons to get it together; what quarterback would possibly be afforded that luxury nowadays?
This list is a compilation of some of the biggest busts in the history of the NFL, some obvious selections and others not so much. Read along and feel free to add your picks in the comments section below.
Ryan Leaf
Alright, let's get the obvious one out of the way. At one point, Ryan Leaf was considered as good a prospect as some Peyton kid from the University of Tennessee. Leaf was selected with the second overall pick in the 1998 draft by the San Diego Chargers, and posted up horrendous numbers in his rookie campaign (45% completion rate, 2 TDs, 15 INTs). His career was flagged by poor behavior and terrible play. He flamed out of the NFL in 2001 and is currently serving time in prison stemming from stealing prescription drugs.
JaMarcus Russell
JaMarcus Russell was a highly touted quarterback from Louisiana State University who had a powerful arm. The Raiders selected Russell first overall in the 2007 draft and got diminishing returns, to say the least. Russell was considered uncoachable and lackadaisical. He was cut in 2010 and an arrest for codeine syrup possession without a prescription is believed to have significantly hurt his chances to be signed by another team. His latest attempt at a comeback occurred prior to the 2013 season.
Tony Mandarich
Tony Mandarich was believed to be the future of the offensive tackle position – athletic and brawny. The second overall pick of the 1989 draft, Mandarich played three season with the Green Bay Packers in a tenure that was marred with poor play and strange behavior – including challenging Mike Tyson to a boxing match and referring to the city of Green Bay as a "village". Mandarich flamed out in Green Bay and managed to resurrect his career somewhat in Indianapolis.


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This is not a look back at disgraced Sheriff Mike Carona, the Little Sheriff, the Debs, the Little Debbie Snack, the Freeway Complex Fire, Rick Warren, Wiley Drake, any lantern-jawed preacher with the last name of Schuller, pedo-priests, the 241 toll road extension, Proposition 8, fluctuating gasol ... More >>
I know, I know, right-minded alternative weekly journos are not supposed to read the PR Newswire, but they have a cute story involving a Santa Ana bail bondsman that deserves repeating (or relinking or whatever it is you webizens call it). While vacationing in Beijing, China, Bob and Anne Miller of ... More >>
People Take Warning! Murder Ballads & Disaster Songs, 1913-1938 Resonates With Today's Zeitgeist


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Thursday, October 10, 2013
The online magazine Kernel is after Amazon for publishing pornographic eBooks that fetishize rape and incest.
Drunk Dial Your Congressperson
Thursday, October 10, 2013
Via Politico, news of a new website that lets angry citizens and furloughed DC employees drunk dial their congressperson.
Divorce Map, Pt. 2
Thursday, October 10, 2013
Yesterday, we talked about Patch's new Divorce Maps, which show you where the divorced people in your town are congregating so that you can avoid those areas or, perhaps, start up specialty businesses that cater to divorcees.
A Map Of All The Divorces
Wednesday, October 09, 2013
The hyperlocal site Patch has a history of strange dysfunction. But today's dysfunctional Patch story is exceptionally strange. As Romenesko reported, every single Patch outlet has been publishing maps of where divorced people live.
How Could A Train Full of Commuters Not See An Armed Gunman? Pretty Easily, Actually.
Wednesday, October 09, 2013
Slate brought my attention to this shocking San Francisco Chronicle story about inattentive commuters:
A man standing on a crowded Muni train pulls out a .45-caliber pistol.
He raises the gun, pointing it across the aisle, before tucking it back against his side. He draws it out several more times, once using the hand holding the gun to wipe his nose. Dozens of passengers stand and sit just feet away - but none reacts.
Their eyes, focused on smartphones and tablets, don't lift until the gunman fires a bullet into the back of a San Francisco State student getting off the train.
Authorities Arrest More Internet Drug Dealers, Still Can't Open Internet Wallet
Tuesday, October 08, 2013
The past week has seen the first of what will likely be many arrests of Silk Road drug dealers. The FBI announced the arrest of Steven Sadler, who they say was a top Silk Road dealer. And British police arrested four Silk Road users today, with more to come.
So what happens now? A lot.
Healthcare.gov:You Can Be Mad Now
Tuesday, October 08, 2013
Ah, last week. We were so young. So naive. Seven days ago I wrote about how conservatives who were jumping up and down with excitement about bugs in the Healthcare.gov rollout were getting ahead of themselves. I argued that any massive tech rollout is bound to have errors. It was just too early to say whether Healthcare.gov's problems were nature (bad design) or nurture (good design that was temporarily failing because of sheer demand).
New York wants AirBnB to Turn Over its Users' Data
Monday, October 07, 2013
Update 3:46PM: Airbnb has now said that they're refusing to comply with the Attorney General's demand. Whoa. This should be interesting. More over at New Tech City.
The New York Attorney General has ordered AirBnb to turn over records for anyone in New York who's ever rented out their apartment on the site.
Apple Killed An App That Let Chinese People Circumvent the Great Firewall
Monday, October 07, 2013
OpenDoor is an app that lets you anonymously surf the internet on your iPhone or iPad. A third of OpenDoor's sales have historically come from China, where internet freedom's restricted and most people access the net on mobile. That is until this past summer, when Apple pulled Open Door from the app store after the Chinese government complained.
Happy Friday, Everyone!
Friday, October 04, 2013
Another week is gone. Here are some fun links to distract you from time's ceaseless rush.
How To Talk About The Government Investigating You When You Can't Legally Talk About the Government Investigating You
Friday, October 04, 2013
Yesterday, we talked about Lavabit, the privacy-first email system used by Edward Snowden. Lavabit's owner, Ladar Levison, shut the service down rather than complying with an government request to provide access to his users' emails. Our friends at New Tech City interviewed Ladar last week, while he was still legally prohibited from talking about his fight with the government.
Should War Crimes In Video Games Be Punished?
Friday, October 04, 2013
The Red Cross wants video games to punish players who commit war crimes. And their case for why is actually pretty reasonable.
Thursday, October 03, 2013
Daniel Drucker's father died earlier this year. Daniel was excavating stuff on his Dad's computer when he found a file called JOKES.TXT. It was filled with thirty one punchlines to jokes, but not the jokes themselves. So he turned to the internet for help.
Thanks for listening. If you like the show, you can subscribe to us on iTunes. Also, please check out all our previous episodes!
The Owner of An Encrypted Email Service Says "No" to the FBI (In a tiny, tiny font)
Thursday, October 03, 2013
Yesterday, a federal judge unsealed records from the case of Lavabit, the privacy-first email service used by Edward Snowden, versus the government. It's a compelling read, and it's a rare story because it shows a company refusing to comply with demands to give up a customer's privacy.
Ross Ulbricht, Who Allegedly Ran the World's Largest Online Drug Market, Arrested By the FBI
Wednesday, October 02, 2013
Since 2011, the Silk Road has been the most popular place to buy drugs online. Despite being very well-known, it operated with impunity up until last night, when the FBI arrested 29-year-old Ross William Ulbricht, who they say ran it. Krebs Security posted the complaint against Ulbricht, which alleges that the site's generated around 1.2 billion dollars in sales in its lifetime. The FBI also alleges that Ulbricht tried to arrange the murder of a user named FriendlyChemist who wanted $500,000 in exchange for not revealing the identities of Silk Road users.
For its users, Silk Road seemed to promise a way to buy and sell drugs with less risk. Users accessed the site via TOR-anonymized connections, and purchases were made exclusively in Bitcoin. In this case, human error, rather than technological error, brought Ulbricht down. According to the FBI, Ulbricht gave himself away by being sloppy. For instance, he used his own Gmail address on a forum where he was trying to gin up interest in the Silk Road during the early days of the site.
People are scouring Ulbricht's digital trail in the wake of the address, particularly since the FBI included a specific reference to a manifesto on Ulbricht's LinkedIn page:
I want to use economic theory as a means to abolish the use of coercion and agression amongst mankind. Just as slavery has been abolished most everywhere, I believe violence, coercion and all forms of force by one person over another can come to an end. The most widespread and systemic use of force is amongst institutions and governments, so this is my current point of effort. The best way to change a government is to change the minds of the governed, however. To that end, I am creating an economic simulation to give people a first-hand experience of what it would be like to live in a world without the systemic use of force.
His Facebook page is also still up, if you feel like doing some relatively prosaic rubbernecking.
The Government Shutdown Panda Cam
Wednesday, October 02, 2013
As we all know, the government shutdown took effect October 1st, leaving vital services offline, suspending the pay of millions of federal workers, and disrupting things like food safety programs. But for some reason, the media seems preoccupied with the interruption of The National Zoo's beloved "Panda Cam." Seriously. Everyone mentions it. It's bananas. So, since this seems like a matter of pressing national importance, we've decided to put up our own makeshift panda cam, so that everyone can focus on more important things. Enjoy!
California Bans Revenge Porn
Wednesday, October 02, 2013
Last night, California Governor Jerry Brown signed into law a bill that makes revenge porn illegal. Typically, attempts by well-meaning lawmakers to legislate the internet don't end well. These laws often end up restricting free speech without actually stopping the activity they're meant to. But if you're going to pass a law like this, California's looks pretty good.
Healthcare.Gov is Up and (Mostly) Running
Tuesday, October 01, 2013
Healthcare.gov launched today. Users can log on to find out what kind of healthcare they're eligible for. One million people visited the site before 7AM today, which is mind-boggling, considering it launched at midnight. Two quick thoughts!
1. Conservatives who are touting the site's glitches as a synecdoche for Obamacare's failure sound very silly. It's impossible to roll out something as enormous and unprecedented as healthcare.gov without glitches. For perspective, when Apple released iOS 7 last month, there were bugs and delays. When Rockstar Games released Grand Theft Auto V, they had to delay its multiplayer component for two weeks because they couldn't get up to server capacity in time. These are two tech companies who, every few years, drop an enormous thing into the internet that everyone wants at the same time. They can't perfect that process. No one can. You just fix the problems as they arise and try to be transparent. It's just too early to say if the administration has done that.
2. Back in 2008, Candidate Obama promised he'd be a tech president. Specifically, that meant more openness, in the form of sites like data.gov. More broadly, Obama seemed to promise a government that you could interact with via nice websites instead of stacks and stacks of indecipherable paper forms. And on its face, Healthcare.gov actually looks like that promise realized. It's nice that you can learn about something as complex as your healthcare options from an interface that looks like the websites you're used to visiting every day.
And yet, healthcare.gov is launching in the midst of a government shutdown. The Twitter accounts for all these federally-funded organizations are dutifully reporting that they can't tweet anymore, since the people who are paid to tweet from those accounts cannot legally do so until the budget is restored. I'm not sure what I'm getting at, exactly, except that the contrast is striking. There's a limit to what technology can fix, and the messiness of political intransigence is beyond it.
We're sorry, but we will not be tweeting or responding to @ replies during the government shutdown. We'll be back as soon as possible!— CDC STD (@CDCSTD) October 1, 2013
The Great Airline Device Ban May End Soon
Tuesday, October 01, 2013
Airline travel abounds with absurd rules. One of the more annoying ones dictates that you have to turn off your computer, tablet, phone, etc during take-off and landing. The science supporting the idea that your Kindle could bring down a 747 has always been questionable, but the rule has stayed.
Last year, the FAA asked an advisory panel to recommend if this lunacy should, maybe, end. And this week, the advisory panel returned with their recommendations, which it's now up to the FAA to (hopefully) implement. The panel outlines a future where you can use your laptop or tablet or iPhone, you just have to put it in airplane mode under 10,000 feet. And they don't want to allow voice calls, thank god.
Possibly the best sidenote to this story comes from the New York Times, who quotes Amazon rep Drew Herdener. " "We've been fighting for our customers on this issue for years — testing an airplane packed full of Kindles, working with the F.A.A., and serving as the device manufacturer on this committee."
Airplanes packed full of Kindles! How great is that? Also, if you were the pilot, don't you think you would've been just a tiny bit scared that the devices were, in fact, going to interfere?
Assistant Principal Loses Lawsuit Against Students Who Teased Him On Facebook
Monday, September 30, 2013
Adam Matot is an Assistant Principal in Oregon. Last summer, he was arrested for allegedly leaving the scene of an accident while driving under the influence. Some of his students created a parody Facebook account mocking him, and he filed a lawsuit against them under the Computer Fraud and Abuse Act, arguing that they'd damaged his reputation by impersonating him online.
This week, the case was dismissed. The judge ruled that parody Facebook accounts aren't illegal. Or at least this one isn't. Here's Venkat Balasubramani, from the Technology & Marketing Law Blog:
Reviewing the CFAA case law, the court says that plaintiff's cause of action is premised on defendants' use of protected computers beyond the scope of authorization (i.e., use in a way that "exceeded authorized access"). Finding that Nosal, Brekka, and US v. Drew all frowned upon this as a legal theory (particularly when restrictions are contained in terms of use agreements), the court rejects the claim.
Middle schoolers of the world, please continue to tease your administrators online.


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Within 24-36 hours it had started to work its magic.Day 8/9 came and I had a horrendous migraine lasting 4/5 days. I do normally suffer with migraines but was unlike my usual ones.
Day 14 arrived, and I wasnt happy with the 'line' it was still quite visible, and i also go a crease above each eyebrow. I went back to the nurse and she said 25 units would fix the line, and the lines above the eye brow. (She did say I may need a top up at the first meeting, but I would have to pay, £85 for 50 units)
I'm now on 3 days after the top up, and although the lines above the brows have gone, I still have the main line between my eyebrows. If its still there after a week I'll be going back. Also one eyebrow is lifting higher than the other!
Ill upload the photos of the before & after. On the photos I am intentionally raising my brows or frowning so you can see the difference.


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Plano® Waterproof Stowaway® Utility Boxes
- Waterproof for optimal protection
- Dri-Loc O-ring seal
- 3 tight-sealing, cam-action latches
- Ideal for holding a number of small items
Model 3440 offers a single compartment and is perfect for phones and other small valuables.
Model 3540 features 3-17 adjustable compartments.
Model 3640 features 5-18 adjustable compartments.
Model 3740 includes extra long bulk storage and features 4-23 adjustable compartments.
Model 3741 is great for large items and features 1-4 adjustable compartments.
Model 3743 has 4-15 adjustable compartments. Great for large crankbaits.
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Get help about this item from fellow customers.
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Does o-ring stay in place?
Phone is pictured in the box.....would you feel comfortable leaving your phone in this box, submerged?
Need Help? 7 days a week: 7am to 10pm CT or call 1.800.227.7776 anytime


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Save to My Recipes
Jumbo Shrimp with Chive Butter
Servings: Makes 6
- 1/4 cup Dijon mustard
- 1/4 cup fresh lemon juice
- 1 cup (2 sticks) butter, melted
- 6 tablespoons chopped fresh chives
- 36 uncooked jumbo shrimp, peeled, deveined, butterflied
- Whole chives
PREPARATIONView Step-by-Step Directions
Preheat broiler. Place mustard in bowl; whisk in lemon juice, then melted butter. Add chopped chives. Season with pepper.
Arrange shrimp, cut side up, on broiler pan. Brush with some of butter mixture. Broil until just cooked through, about 4 minutes. Arrange on plates and garnish with whole chives. Serve, passing remaining butter separately.
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Advice from the Bon Appétit Test Kitchen
The Bagel Whisperer
Chef Alex Bois is churning out some of the country's best bread and bagels. We get a look inside his process
Take the Adventure Path
Camping and picnic food don't need to consist of dried-out potatoes and store-bought macaroni salad. Make dining al fresco fresh again
Out of the Kitchen
Welcome to our ongoing exploration of America's coolest food artisans. We'll be bringing their knowledge and expertise back to our home kitchens—and to yours.
All Hail the Hot 10!
From a food truck to a "pastry luncheonette," these are the Best New Restaurants in America


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Free Forum: A little fun community of general sillies who just wanted a place to hang out and have some fun. Anyone is welcome!
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The #1 Suzuki Intruder Owners Club on the internet and covers ALL models of the Suzuki Intruder / Boulevard / Volusia and Marauder motorcycles from the VL125 to the mighty M1800R / VZR1800R.
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Free forum : Buckshot Enterprises Presents a forum for posting and reading Alias Smith and Jones Stories
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Free forum : Catera Owner Enthusiasts-Ultimate Car Info Page


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Calvin Johnson
NFC All-Pro Selections – Offense
The NFC's all-pro offense features Packers QB Aaron Rodgers handing the ball to AP and tossing it to Megatron. Who else?
The Texans At Their Best Can Play With Anyone
Matt Millen, former player and GM, joined J&R to talk about the Texans and Lions match up on Thanksgiving afternoon. Mobile device users may click here to listen to the audio.
Fantasy Football: Top 10 NFL Wide Receivers
The NFL becomes more of a passing league every year. Here are the top 10 fantasy football options at wide receiver.
Top Fantasy Football Wide Receivers In 2012
Although running backs are commonly the first players selected in fantasy drafts, wide receivers can also have a significant impact in fantasy football.
Dave Birkett: Lions Could Beat Packers
Dave Birkett of the Detroit free press joins Brien and Matt to talk about the Lions and Packers Thanksgiving day match up.
Jim Rome: Thursday's Lineup
See who Rome has lined up for today.
Tim Tebow Will Fail As Starting QB
Gregg Doyel, the Senior Writer for CBSSports.com, discusses Tim Tebow's future as a starting QB and predicts the Texans final record.
Is Andre Johnson The Best Right Now?
Andre Johnson is one of if not the most dominant receivers in the NFL this year and through the course of his career but is he the best?


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Research Group: Marine Biology and Ecology
The Marine Biology and Ecology Research Group at Southampton performs leading edge strategic and applied interdisciplinary research across a range of model organisms and ecosystems, from the coast to the deep ocean and from the tropics to the poles. Our research couples powerful experimentation with theory and observation at a range of spatial and temporal scales in order to establish generality and provide novel insights that inform globally relevant issues. We focus on concepts of marine biodiversity-ecosystem functioning within the context of environmental change and anthropogenic forcing, and in the understanding of the interactive effects of multiple drivers of change on organisms and ecosystems.
Currently Active: Yes
Group Overview
In Marine Biology and Ecology we recognize that the future will not be like the recent past, and our goal is to understand how the interactions between natural and human systems will shape the marine biosphere. We are a large and diverse group, including 30 principal investigators and 60 postdoctoral and PhD researchers, that benefit from expertise in ecological theory, physiology, immunology, biology, ecology and environmental processes. We have particular strengths in the following research foci:
- Species behaviour.
- Biology and population ecology of marine organisms.
- Community and evolutionary ecology.
- Marine ecosystem dynamics.
- Eco-physiology and immunology.
- Molecular biology.
- Habitat mapping.
- Effects of marine infrastructure.
- Invasive species and species distributions.
- Biodiversity and ecosystem functioning.
- Coastal, estuarine, open ocean and deep ocean biology and ecology.
- Effects of environmental change, including warming, ocean acidification, hypoxia and other drivers of change.
- Concepts of ecosystem services with respect to socio-economic benefits, management and policy decisions.
Our work is supported by state-of-the-art facilities, including dedicated mesocosms for pelagic , benthic and reef ecosystems, remotely operated vehicles and landers, hyperbaric chambers, molecular and biogeochemistry equipments, ecophysiology and molecular laboratories, aquarium and access to research vessels. The group has a significant and diverse portfolio of research income, and we work with a range of stakeholders and end users.
Associated research themes
Observations in a variety of systems, from the coast to the deep ocean
Physiological, immunological and behavioural studies
Manipulative experiments to establish generalities
Selected publications associated with this group from the University of Southampton's electronic library (e-prints):
Members of staff associated with this group:
Miss Fadilah Ali
Postgraduate research student
Dr Maria Baker
Ms Kelly Bateman
Postgraduate research student
Dr Amanda E Bates
Miss Jessica Bellworthy
Postgraduate research student
Miss Sarah E Birchenough
Postgraduate research student
Dr Katrin Bohn
Postdoctoral Research Assistant
Miss Elena Bollati
Postgraduate research student
Mr Alastair Brown
Research Assistant
Professor Colin Brownlee
Ms Sophia Butler-Cowdry
Postgraduate research student
Miss Abbie Sarah Amy Chapman
Postgraduate research student
Dr Benjamin J. Ciotti
Research Fellow
Miss Gemma Clucas
Postgraduate research student
Mr Matthew R D Cobain
Postgraduate research student
Dr Ken Collins
Senior Research Fellow
Dr Jonathan Copley
Associate Professor
Dr Cecilia D'Angelo
Senior Research Fellow
Miss Stephanie RA Deane
Postgraduate research student
Miss Gayatri Dudeja
Postgraduate research student
Miss Jennifer Durden
Postgraduate research student
Dr Gareth Dyke
Associate Professor
Dr Phillip Fenberg
Dr John Gittins
Technical Support
Dr Jasmin A Godbold
Dr Laura J Grange
Teaching Fellow
Miss Laetitia Gunton
Postgraduate research student
Dr Rachel Hale
Research Fellow
Ms Lauren Hall
Postgraduate research student
Miss Graihagh Elizabeth Hardinge
Postgraduate research student
Dr Chris Hauton
Associate Professor
Dr Lawrence Hawkins
Associate Professor
Miss Danja Persephone Hoehn
Postgraduate research student
Emeritus Professor Patrick Holligan
Emeritus Professor
Dr Benjamin C C Hume
Research Fellow
Dr Antony Jensen
Associate Professor
Mrs Claire Laguionie-Marchais
Postgraduate research student
Mr Samuel Lew
Postgraduate research student
Dr Pablo Lodeiro Fernandez
Research Fellow
Mr Alastair J.M. Lough
Postgraduate research student
Mr Christos Moritz Loukas
Postgraduate research student
Dr Cathy Lucas
Associate Professor
Ms Moira MacLean
Ms Charlotte Main
Postgraduate research student
Dr Leigh Marsh
Research Fellow
Miss Elizabeth Martin
Postgraduate research student
Miss Laura McMonagle
Postgraduate research student
Ms Alexandra Meier
Postgraduate research student
Dr Elizabeth Ann Morgan
Mr James P Morris
Postgraduate research student
Dr Verity Nye
Research Fellow
Mr Matt O'Shaughnessy
Technical Support
Ms Davelyn Pastor
Postgraduate research student
Ms Nicola Pratt
Technical Support
Dr Adam J Reed
Research Fellow
Dr Marc Rius
Ms Katleen Robert
Postgraduate research student
Miss Sabrina Rosset
Postgraduate research student
Miss Anna Rumyantseva
Postgraduate research student
Mr Amonsak Sawusdee
Postgraduate research student
Ms Hanna Schuster
Postgraduate research student
Mr Joe Scutt Phillips
Postgraduate research student
Mr Dawoud Ajeel Sheail
Postgraduate research student
Miss Rosie Sheward
Postgraduate research student
Miss Samantha Simpson
Postgraduate research student
Professor David Sims
Ms Helen Smith
Postgraduate research student
Professor Martin Solan
Mr Paris Vasileios Stefanoudis
Postgraduate research student
Miss Katie St John Glew
Postgraduate research student
Miss Lavinia Suberg
Postgraduate research student
Dr Sven Thatje
Associate Professor
Emeritus Professor Paul Tyler
Emeritus Professor
Miss Maria Luis Vale
Postgraduate research student
Mr Simon Van Gennip
Postgraduate research student
Professor Jörg Wiedenmann
Mr Daniel Wohlgemuth
Postgraduate research student
Miss Christina Wood
Technical Support
Research projects
Research projects associated with this group:
SALOA Climate change and the costs of survival in two species of marine crabs with contrasting abilities to compensate for environmental change
International network for Scientific investigation of deep-sea ecosystems (INDEEP)
ECO2 Sub-seabed CO2 Storage: Impact on Marine Ecosystems
Galapagos Marine Invasive Species: Prevention, Detection and Management
Quantifying and Monitoring Potential Ecosystem Impacts of Geological Carbon Storage (QICS)
Calcification by Marine Organisms (CalMarO)
Global Census of Marine Life on Seamounts (CenSeam)
Impacts of ocean acidification on key benthic ecosystems, communities, habitats, species and life cycles
European Project on Ocean Acidification (EPOCA)
Biogeography of deepwater chemosynthetic ecosystems (ChEss)
A hierarchical approach to the examination of the relationship between biodiversity and ecosystem service flows across coastal margins (CBESS)
Deep-Ocean Stewardship Initiative (DOSI)
Understanding the exceptional heat tolerance of reef corals from the Persian/Arabian Gulf
UK ocean acidification impacts on the surface ocean (UKOARP)
MIDAS Managing Impacts of Deep-seA reSource exploitation
Biogeochemistry, macronutrient and carbon cycling in the benthic layer (BMCC)
Influence of Nutrient Starvation on Corals' Susceptibility to Thermal Bleaching (INCORALS)
Facilities linked to Marine Biogeochemistry include:
Research Vessels
We have two vessels based at NOCS that are available to staff and students of Ocean and Earth Science. R.V. Callista and R.V. Bill Conway.
Research Aquarium
We have a multi-use aquarium, with a variety of tanks and facilities for keeping and handling live specimens. In the entrance, large observation tanks contain different biotopes, displaying animals from a variety of habitats, including seagrass beds and rocky shores.
Pressure Lab
The pressure lab enables us to study deep-sea organisms under pressurised conditions.
Coral Reef Laboratory
The coral reef laboratory propagates and studies more than 40 species of cnidarians in a multi-compartment aquarium system circulating more than 4200 litres of artifical seawater.
Scanning Electron Microscope Facility
This facility provides a range of services including, secondary electron and backscattered electron imaging, automated image acquisition, qualitative and quantitative elemental spot analysis and elemental mapping.
Carbonate Chemistry Facility
The NERC funded facility analyses seawater samples for carbonate variables, and has state-of-the-art instrumentation. We also undertake carbonate chemistry calculations following total alkalinity and dissolved inorganic carbon analysis, providing pCO2, pH and other carbonate chemistry variables.


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I "did everything perfect" so why did he leave?
My boyfriend broke up with me yesterday. We had been going out for a year and a half and other than us both being busy with work things seemed to be going great. When he broke up with me yesterday he was in tears. He told me that I was beautiful and wonderful and that I never did anything wrong but that he couldn't be the boyfriend that I deserved because he didn't know who he was and he didn't see relationships as a priority in his life. He said he loved me but in the way that he loves his closest friends but that he is attracted to me...isn't that what you want in a girlfriend? Someone who is always there for you, that you love to hang out with and that you think is beautiful?I don't know what to do at this point. I am meeting him in a half hour to give him back his stuff and I don't know how to act...
What's Your Opinion?
Most Helpful Opinion
i think he feels that he can't give you 100%. and you deserve nothing less then 100% from your boyfriend. so since he's not able to put in that 100% he feels like he doesn't deserve you.what you can try doing is continue talking to him and get him to understand that even though he is busy and his life is changing rapidly, you will be right there with him.he may think for example that since you guys are busy, you might lose interest and start cheating or something. don't jump to conclusions however. just talk to him. good luck :)
What Guys Said 2
you might be too good for him or for whatever reason he has now learn to respect it for the breakup, try to chech on him from time to time just to see how he is going..show him your not just an EX but your also good friend..just be supportive and be there when he needs you..since the break up is not a bad one I guess there is still a chance for both of you..try also showing him what he lost in that sense he will value what he lost and when he makes up his mind he will comeback =)
I think he was feeling overwhelmed (or confused?) at the moment. Is he in school as well as working? Maybe your relationship was another responsibility he couldn't handle. Sometimes we guys want space or freedom to do what we want. You don't need to act a certain a way don't worry about that just do what you wanna do... say what you want to say. Don't over-think it.
What Girls Said 1
That's the thing, YOU did everything right. You were the perfect girlfriend, but he feels like he can't be the perfect boyfriend that you deserve. Apparently he feels like his goals in life have changed and he needs to get to know himself. He said he ''doesn't see relationships as a priority in his life'', so he doesn't want to hurt you. He loves you but he knows that he cannot be in a relationship anymore because his feelings have changed. What he wants out of life has changed. I'm really sorry =(


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COLLIER COUNTY, Fla. - It's your money and homeowners in Collier are spending $22 an hour to protect FEMA workers.
FEMA representatives are in the area to present new flood maps during open forums this week. Collier leaders estimate 50 thousand homeowners could be forced to spend between $200 and $2 thousand each year on flood insurance because they're now in flood zones. FEMA representatives are nervous homeowners will cause trouble at the meetings.
"Why should people have to pay for somebody else's security guards. FEMA definitely has the money to pay for their own security people," said Chuck Bohaboy in Naples.
"It should be paid for by the state and federal government and not by the local taxpayers," said Bob Herman.
"It's hard to do an additional $22/hour," said taxpayer Brian Pestana. "They should use that for unemployment."
County leaders tell WINK, homeowners in Golden Gate Estates will see the biggest change in their flood status. Homeowners really can't shop around for flood insurance prices because they're set by the federal government.
The county will be spending nearly $400 for security guards. But, taxpayers say its not the price tag, but the principle that makes them upset.


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Get an alert when new Ed Byrne dates are announced
The master of observational comedy, Ed's many TV appearances over the last couple of years have included hosting Live At The Apollo and being a regular panellist on Mock the Week and Have I Got News for You, as well as various other new comedy shows including Miranda Harts Christmas Unwrapped. A sucker for a quiz, particular recent highlights for Ed have been taking part in Celebrity Mastermind and being a contestant on Celebrity Pointless. Ed is also a regular contributor to comedy and music shows on both BBC Radio 2 and 4 and 6 Music.
'Comedy's holy grail... Go see!' (The Sunday Times)
'Ed Byrne is on top form' (Time Out London)
'Byrne is at the top of his game' (The Sunday Telegraph)
'Jokes come so fast that hecklers don't have a chance to get a word in edgeways' (The Times)
'It is rare for a comic to merit the word "masterful" but in this case it is no
overstatement' (The Scotsman).
See more info at edbyrne.com
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I went not really sure whether he would be funny or not...but he was brilliant! It's a shame he isn't as famous as he once was because there were a fair few seats not sold. To quote Ed "enjoy it while it lasts McIntyre!" Lots of funny… (cont'd) Laura from Hampshire
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Kolkata Port handled 43.248 million tonnes of traffic in 2011-2012 against the traffic of 47.545 million tonnes handled in 2010-2011.
Kolkata Dock System (KDS) handled a traffic of 12.233 million tonnes in 2011-2012 as against 12.540 million tonnes in 2010-2011. At Haldia Dock Complex (HDC), 31.015 million tonnes of traffic was handled in 2011-2012 as against 35.005 million tonnes in 2010-2011.
Comparative performance of Kolkata Port in 2011-2012 in respect of the following deserves special mention:
Kolkata Port ranked Third amongst all Indian Major Ports in terms of Container Traffic handling.
KDS of KoPT registered highest growth in Container Traffic amongst the Major Ports of India.
Number of vessels handled at Kolkata Port during 2011-2012 was the highest amongst all Indian Major Ports. KoPT handled 16% of the total number of vessels, which worked at Indian Major Ports in 2011-2012. During the year 2011-2012, 3183 vessels called at KoPT.
Statistics of cargo handled by Kolkata Port are given below.
select any one from above
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