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How do you like your pizza?
- EWSflash May 31, 2009 09:36 AM
Rather than threadjack the cheese-on-pastrami topic, I'm going to ask the following in a new thread.
What do you like on pizza? What do you dislike?
What do you consider less a pizza than an abomination?
One request- please don't flame anybody for their choices here, since I ask the question not wanting to alienate anybody. Feel free to roll your eyes and gag to yourself if necessary. :-)
re: Cameraman
Tomato and cheese is my only choice, I'll save the rest of the stuff for heros.
An abomination? That new P'zone I saw advertised, I'm not sure I even comprehend what it is exactly. Supposedly pizza but could have sworn it looked like a calzone?
My favorite is fresh chopped tomatoes, fresh mozzarella, freshly grated parmigiano reggiano basil and extra virgin olive oil.
after working many pizzerias and being a home pizza master, my wife's well traveled opinion, I personally think more than three toppings is overkill. Toppings MUST be well balanced. I also feel that more than one meat selection is a total waste and creates palate confusion in something that should be quite simple.
Chicago Style "pizza" is NOT pizza..... it is merely a cheese casserole in a bread bowl.... IMHO.
re: Lenox637
Mmmm...Margherita, my favourite!
re: Lenox637
Agree on the Chicago style pizza Lenox. I never did understand the fascination with it, and I lived in Illinois for 20 years. I like my crust thin even to the point of being crispy.
One abmonination on thin crust pizza, however, are the places that put corn meal under the crust. I guess it's so it doesn't stick to the pan, but I just don't think corn meal belongs on pizza.
re: Karl S
Unequivocal, and seconded.
re: Karl S
Ew, agreed. And PLEASE don't put nutmeg in it. Blech!
re: Karl S
There's another thread on this, and I agree. Pizza sauce, along with spaghetti sauce, salsa and Bloody Mary mix should never be sweetened.
Favorite: Pepperoni & Mushroom (the mushrooms Must be Fresh.)
Just Pepperoni is ok, Italian Sweet Sausage is also ok, Plain pie is fine, too.
No toppings that make the pie watery, please.
Hold the olives, hold the anchovies.
No more than 2-3 toppings (after that, it's knife and fork time, and the whole point of pizza, IMHO, is to pick it up and eat it.)
Abominations: Fruit of any kind (yes, that includes the infamous "Hawaiian pizza" with pineapple), Ricotta Cheese, Blue Cheese, Chicken, BBQ Sauce, Clams
re: mcsheridan
I cannot ABIDE pineapple on pizza. It's just plain wrong! LOL
That said - I like thin crusts. Many pizzas in the MA are are just too doughy, but there are those out there that make them pretty close to NY-style thin-crust.
As for toppings - Margherita pies, and I like pepperoni or crumbled sweet Italian sausage. And when I want a "white pizza" (i.e., the sauce) I like grilled chicken and broccoli. (Sorry, mcsheridan, on the chicken one! LOL)
re: mcsheridan
You are definitely onto something there mcsheridan. I like my pizza to be pizza. No taco pizza. No cheeseburger pizza. No BBQ chicken pizza. And DEFINITELY no Hawaiian pizza - that's the biggest abomination of all.
I like mine thin with the right balance of sauce, cheese and one or maybe at the most two ingredients. I will have to say, however, that my love for green olives carries over to pizza - g.o. pizza is one of my faves.
Thin crust with tomato sauce ( we just crush up canned San Marzano and add a bit of basil) , grated pecorino romano, occasionally some Parm or fontina , a good amount of EVOO, and thinly julienned scallion. We grill it and we fell in love with this at Al Forno in PVD Rhode Island ..
Thin NY style crust, just a little extra sauce, use provolone and Italian sausage meat heavy on fennel, well done. mmm mmm mmm.
Absoutly NO G** D***, pineapple, saurkraut, kim chee (and I love kimchee), chicken, fruits, bratwurst, jack cheese, bbq sauce, keilbasa, refried beans(oh yeah they do that too),scrambled eggs, salmon, split brussel sprouts,bacon and Absoutly NO FETA!!!
mozzy, romano, parm, ricotta, bacon, sausage, meatball, pepperoni, basil, mushroom, peppers, onions, tomatoes, fried eggplant
Totally wrong...jfood agrees with mrbigshot...
white, red, most alternative sauces (inc anchovy in moderation)
like as ingredients- sausage, pepperoni, most cheeses, capers, olives, sd tomatoes, goat cheese (in particular) , basil, shrooms, most herbs except dill, pineapple, anchovies, chiles (not the pickled jalapenos, but raw or roasted), etc etc
don't lke-
chicken in any form, likewise broccoli, unprepared veggies that water down the pizza (example- unseared summer squash). BUT MOSTLY-
Forgot- any pizza that em[ties out the refrigerator- twenty kinds of meat, etc.
never had- the cheese-stuffed crust pizza. I'm too afraid that my carb-loading ancestors would make me want/need it to the point of needing to the oint of going ther with a fake nose and mustache every so often and gobbling it down. it ain't right but I might crave it. does that make sense? Here's some old school catholic self-hate, I fear
The only abomination to me is a poor crust. I recall a Little Caesars I had maybe twenty years ago that defined poor crust. Just flavorless. As for how I like it? Good would describe it. I've had way too many conventional and wacky pies that I've liked. My current favorite is a Mexican pizza served at Earth Bread + Brewers in Philly which first off has great crust and is topped with spicy tomato sauce, black bean and corn medley, mozz and green onion. The textural contrast is to die for; black beans and corn popping inside your mouth.
What do you like on pizza?
Must be thin crust.
roasted garlic, mushrooms, pepperoni, sausage, bacon,
I love Buca de Beppo's pizza w/chil oil.
And being from California I do like thai chicken pizza and "salad" pizza
What do you dislike?
Onions, peppers, anchovies, pineapple, ham
What do you consider less a pizza than an abomination?
I don't like thick crust, or stuffed crust, or Dominoe's.
re: schrutefarms
DS loves pizza dipped in ranch. His mother does not.
re: schrutefarms
I think that your true love is Ranch dressing. What fried, chessy, pub food item won't you put it on?
re: Chinon00
Ranch is my dirty little secret!! Seriously, though, it's so good on french fries, fried zucchini, chicken strips....The only thing I don't have it on is my salad!!
re: schrutefarms
"The only thing I don't have it on is my salad!! "
Which salads do you eat?
re: Chinon00
I just meant I like different salad dressings for my salad-I'm more partial the the vinegary stuff, like Greek vinagrette, balsamic, etc.
Thin, chewy crust that causes an ever so subtle head jerk when you bite it - this is priority #1 for me.
I prefer white pizza (garlic oil base), but if I have sauce it's got to be light. Nothing worse than a soggy pizza in the middle.
I love crispy pepperoni and occasionally sliced mushrooms (never from a can).
I like to top my pizza with romano or parm. reg. cheese, red hot pepper flakes and dried oregano.
I'm usually very flexible when it comes to pizza. I like the italian meats and fresh vegetables in any of their varied combinations. My personal favorite is an Italian sausage and fresh rings of green peppers, tomato sauce, and mozza.
Another favorite is bacon, tomato and banana peppers.
Thinner crust, but not paper thin (I like the chew of a bread-ier crust).
I'll say "pasadena" to anchovies on pizza every time, and I agree with most of mrbigshots absolutes, but the idea of brussel sprouts on a pizza intrigues me. !!!
re: cuccubear
As much as I love bacon, I just never did like it on pizza. Nor any other variation of smoked pork - ham, Canadian bacon, etc. CB was very popular on pizza in the midwest when I was younger, but not for me.
re: rizzo0904
Speaking of buffalo chicken pizza, there is a pizza joint in my town that is absolutely lousy, but for awhile it was the best around. The only _good_ pizza they had was the chicken pizza, so you can image how bad the "real" pizza was.
aside from the non-meat issue, I can't stand anything sweet on a pizza, including as many others have stated, pineapple. Pineapple has absolutely no place on a pizza. Sweet sauce is a no-no.
Can't say i'm fond of broccoli on a pizza either, but i did once have a pie that had some sort of broccoli pesto on there, and that was good !. I think it's mostly that I don't like half-raw veg on my pizza. Same goes for raw tomatoes, although i will tolerate them on a greek pizza (going against the anti-feta rule posted here)
Mustn't be stingy on the cheese, and I prefer a thicker chewy crust. If i'm having additional toppings, I want something like green olives to give me the salty kick i'm missing in the meats. Unless it's something like a four cheese pizza, or a simple mushroom sort of deal.
like: pepperoni and sausage or supreme/combination...
dislike: pineapple or any fruits, bleu cheese, bbq sauce..
pretty much anything that deviates from a traditional pizza with red sauce and good mozzarella isn't really like pizza to me..."whte" pizzas and pesto pizzas may be an exception, but most of these so-called gourmet pizzas are more like flat breads with topping as opposed ot my definition of "pizza"
re: BiscuitBoy
Maybe they reread my original request to not flame anybody for their choices??
I hope so.
I don't care what is on my pizza, as long as it has stuffed crust and is at my door in 30 mins or less :-X
Crust: Thin, white, lightly browned/golden in spots, bubbling where it's browned, not chewy, but not toast-like either. You know it when you bite into it.
If I can choose only one: a drizzle of olive oil, fresh tomato, fresh mozza, fresh basil, more olive oil drizzle, perhaps a touch of blk pepper if that's how the kitchen offers it up.
If I can order two at the same time (and that's my preference!): again with the olive oil (no tomato sauce) broccolini and/or rapini (the exact same way my favourite pizza joint in Testaccio does it), grated parm, grated mozza, more olive oil.
Abomination: absolutely, without any hesitation, when McDonald's tried to sell us pizza. It was in the mid-90's I believe, and if you don't recall the horror, it was because they used Canada as the lab and the US spared, at least that's what I was told.
Crispy, burn marks on the thin crust but not torched
Cheese is tasty, not plastic
Sauce says hello, not HELLO!!!!!!
Pepperoni's are plentiful but not exceeding the weight limit of the crust.
Fold the slice, let the orange juice drip and take careful bites if you're wearing something dry-clean only.
I've had foo-foo pizza and it's ok, but I like my pepperoni just fine.
White pie is good too...
I get a little disgruntled if someone wants the pineapple kind, or a bunch of crazy shit that forces you to wonder why they still call it pizza- but they do.
Many years ago, my only requirement of pizza was that "when you finished it you felt like you just ate a 20 pound turkey" [i.e. plentiful was my credo, esp. on the crust]. Now that I no longer like taking long carb coma naps after eating my pizza, my only requirement is that it be vegetarian of some sort, preferably with pesto rather than tomato sauce, and absolutely no broccoli or tomatoes on it [both of which I absolutely love, but find beyond revolting on pizza].
Just got pizza last night from a new place people rave about, and remembered something I dislike enough that I usually mention to the pizzeria when ordering: too much mozzarella, so much that it's difficult to swallow. What a waste of money for them to overload on it, I guess there's some kind of trend though because I find it made this way more than not lately.
Cripsy, Italian-style crust with a nice bite, good-flavored dough, and some chew. Tomato-y sauce. Good cheese. Fresh basil.
Toppings -- my absolute fave in the U.S. is fresh mushrooms, onions, green peppers. In Europe, it can be arugula, shaved parm, and cherry tomatoes. Or grilled zucchini, eggplant, and taleggio cheese. I do need my shrooms on pizza.
Never pineapple or other fruit. None of that Chicago 'pie' either.
Must have oregano and crushed red pepper flakes on it. Gotta be hot '-)
good sauce, not too sweet
cheese and lots of it
fresh basil
properly done crust and not a crust from a can, so the slice should be a bit foldable and not thick unless they know how to do a thick crust that doesn't taste like bad bread
I guess you can give me a really well-made margherita and I will be extremely happy.
sugary sauce
BBQ sauce
pepperoni (I think it's generally overrated as a topping, at least the stuff I can get around here)
I've actually been making my own pizza lately on the BBQ....I made a white pizza recently that was mozzerella, parm, romano, feta and garlic with olive oil and salt, I pre-baked the dough, then spread the mixture on top....It turned out way too salty, and I didn't really like it that night, but then I woke up CRAVING the leftovers...Now it's all I want to eat. Salty cheesy garlicky oily goodness....I also made a pulled pork BBQ pizza, just BBQ sauce, Trader Joes white cheese blend, red onions, cilantro and pulled pork. Turned out unbelievable (if you like the BBQ pizzas-I do).


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Find records of Keitha Beltinck
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Politics: a View from West Chester
Nathaniel Smith gives his views and background info on the local, state, and national political scenes.
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The science journalists at the MIT magazine Technology Review have released their annual list of "Ten Technologies That Are Going to Transform Our World." From solid-state batteries to more esoteric concepts like homomorphic encryption, find out what the future holds.

It's a given that the websites you visit will remember your preferences so they can keep you coming back and make recommendations that fit your specific interests.

Social indexing takes that monitoring to the next level.

Bret Taylor, Facebook's chief technology officer, plans to create the social index by amassing information from the "like" buttons that now appear on most websites and using that data determine the most frequently visited areas of the Internet. Every time you click that "like" button, the information comes back to Taylor's Social Index.

According to Technology Review, "that's how the Wall Street Journal highlights articles that a person's friends enjoyed on its site. This is what lets Microsoft's Bing search engine promote pages liked by a person's friends. And it's how Pandora creates playlists based on songs or bands a person has appreciated on other sites."

Thanks to social indexing, websites can get a sense of what is likely to interest you even if you've never visited them before.

Pretty much everyone is concerned with energy efficiency and saving money through "green" projects.

That is why Alex Huang, a professor of electrical engineering at North Carolina State University, is developing a transformer that would reduce our reliance on fossil fuels by making it easier for small-scale sources of cleaner energy to contribute to the power grid. Huang's transformers would make connecting a solar panel or electric car to the grid as simple as connecting a digital camera or printer to a computer.

Conventional transformers handle only AC power and require manual adjustment or bulky electromechanical switches to redirect energy. Huang hopes to build a compact transformer that can handle DC and AC power, which could be electronically controlled so that it would respond to fluctuations in supply and demand. If one neighbor plugged an electric car into an AC charger, for example, it could respond by tapping otherwise unneeded DC power from another neighbor's solar panels.

In addition, this system would help balance supply and demand, so that fewer power plants would be needed to guarantee the electricity supply.

Alexander Shpunt of Tel Aviv's Prime Sense has designed a 3-D vision system that lets anyone control a computer just by gesturing in the air. By getting the computer to see the world in three dimensions, rather than the two captured by normal cameras, he was able to get the computer to sense depth. So the computer could easily distinguish, say, an arm from the room's furniture and then track the arm's movement.

Microsoft co-opted Shpunt's system for use in its Xbox Kinect, but the Kinect is only the beginning.

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Batteries for electric cars cost around $100,000, making them the most expensive part of the vehicle. Ann Marie Sastry and her company, Sakti3, are trying to develop solid-state batteries that are half the size and cost of conventional electric car batteries.

At the moment, electric cars use lithium-ion batteries. Liquid electrolytes are flammable and cathodes have a habit of dissolving, so keeping the electrolyte from bursting into flames requires safety systems. And in order to extend the electrode's lifetime and prevent heat buildup, the battery must be cooled and prevented from ever fully charging or discharging. All of those measures require a fair amount of space.

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As more and more information gets stored in remote cloud servers, companies and private individuals have come to worry about the security of having all their data eggs in one digital basket. The inability of cloud computers to keep their data encrypted once it arrives on the server has proved particularly scary and vexing.

Craig Gentry of IBM is using homomorphic encryptions to solve that problem. According to Technology Review, "he has shown that it is possible to analyze data without decrypting it. The key is to encrypt the data in such a way that performing a mathematical operation on that information and then decrypting the result produces the same answer as performing a similar operation on the unencrypted data."

Say you wanted to add 1 and 2, for example: The data would be encrypted so that 1 becomes 33 and 2 becomes 54. Then that encrypted data is sent to the cloud and processed: The result (87) can be downloaded from the cloud and decrypted to provide the final answer of 3.

Right now, Gentry's system runs too slowly for practical use, but he is working on optimizing it for specific applications such as searching databases for records. He imagines the system could be ready for the market in five to 10 years.

Thanks to the marriage of cloud computing and video games, the physical PlayStation or Xbox DVD will soon seem as obsolete as a Nintendo cartridge. OnLive CEO Steve Perlman has created a way to compress a video stream that overcomes the problems that occur when someone attempts to use remote terminals for graphics-intensive applications.

The company's technology allows mobile devices to access movie-editing software, architectural-design tools and other powerful graphical applications being run in data centers. With this technology, streaming movies could be fast-forwarded and rewound in real time, and schools anywhere could gain easy access to software. "The long-term vision is actually to move all computing out to the cloud," Perlman told Technology Review.

While your computer crashing might seem like the end of the world, it would be nowhere as bad as a crash of the computer systems that run life-saving medical devices.

Researchers at Australia's national IT research center (NCITA) are working to ensure that medical devices and computer-operated vehicles are protected from such crashes. June Andronick and her team are designing the most important part of an operating system, the core or kernel, in such a way that they can ensure it will never crash.

The current system for creating reliable software relies on trial-and-error checks, where designers imagine as many situations as they can and then run tests. The NCITA has been working with a technique known as formal verification, which has been considered too impracticable to be effective.

But Andronick and her colleagues were able to use it to formally verify the code that makes up most of the kernel of an operating system designed for the processors found in smartphones, cars and portable medical equipment. Because this code is what ultimately passes software instructions from other parts of the system to hardware for execution, bulletproofing it makes the system essentially crash-proof.

Great strides have been made since the first genome was sequenced, but there are still quite a few mysteries facing researchers. Stephen Quake, a biophysicist at Stanford University, has engineered a way of obtaining that information.

Chromosomes come in pairs; one copy is inherited from your mother and the other from your father. Right now, the standard techniques blend genetic data from the two chromosomes to yield a single sequence. Quake's alternative is to physically separate chromosomes before genomic analysis. Cells are piped into a microfluidic chip; when Quake spots one that's preparing to divide (a stage at which the chromosomes are easier to manipulate), he traps the cell in a chamber and bursts its membrane, causing the chromosomes to spill out. Each will end up in a smaller chamber by itself, and there it can undergo normal analysis.

This technology will make it easier to identify the variations between chromosomes, and could have a huge impact on fundamental genomic research and personalized medicine.

According to the Technology Review report, "Fluidigm, the company that Quake cofounded to commercialize the chips, is now looking at ways to automate the chromosome separation chip so that it doesn't require so much expertise to use."

Last year biologists were finally able to make large enough pieces of DNA to create an entire genome. Since then they have been working to create the first living creatures with a completely artificial genome.

Daniel Gibson of Craig Venter Institute and his colleagues used yeast cells to stitch together thousands of fragments of DNA made by a machine, pooled the longer pieces, and repeated the process until the genome was complete. He then inserted that DNA into bacteria. Now he has microbes whose entire collection of genes was edited on a computer and assembled by machines.

In the time since, Gibson has also developed a faster, yeast-free way to assemble large pieces of DNA in a bottle. He and his colleagues believe that in the future, synthetic biologists could use this minimal cell as the basis for cells that efficiently produce biofuels, drugs and other industrial products.

This article was provided by InnovationNewsDaily, a sister site of TechNewsDaily.


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The FC025 series is X-FAB's 0.25-micron Modular Logic and Mixed Signal Technology. Main target applications are standard cell, semi-custom and full custom designs for consumer and communication products. Based upon an industry standard single poly with up to five metal layers 0.25-micron drawn gate length N-well process, modules are available for five layers of metal, double poly/metal capacitors, high resistive poly and dual gate oxide (5V) transistors.
The XH018 series is X-FAB's 0.18 micron Modular Mixed Signal HV CMOS Technology. Based upon the industrial standard single poly with up to six metal layers 0.18 micron drawn gate length N-well process, integrated with highvoltage and Non-Volatile-Memory modules, the platform is ideal for SOC applications in the automotive market, as well as emdedded high-voltage applications in the communications, consumer and industrial market.
Comprehensive design rules, precise SPICE models, analog and digital libraries, IPs and development kits support the process for major EDA vendors.
The XT018 series is X-FAB's 0.18 micron Modular High-voltage SOI CMOS Technology. Based on SOI wafers and the industrial standard single poly with up to six metal layers 0.18-micron drawn gate length process, integrated with high voltage and Non-Volatile-Memory modules, the platform is specifically designed for a new generation of cost-effective "Super Smart Power" technology; operating in temperature range of -40 to 175 °C.
The feasibility of EEPROM memories in SOI process technologies has been proven. It has also been shown that known data retention problems at high temperatures caused by leakage currents can be solved without extra circuitry. In this paper results of EEPROM cell matrix measurements regarding functionality and reliability will be presented. Different cell designs will be compared. Furthermore, a 32x16 bit EEPROM prototype and memory test results will be shown.
A new smart power SOC IC process including up to 50V HV-MOS transistors, SONOS principle based non-volatile memory components and analog devices using an advanced 0.18μm platform is presented. Process architecture and device portfolio are focused on automotive applications e.g. sensor signal conditioning and integrated output drivers. HV-MOS and SONOS integration as well as device properties are discussed with regard to reliability aspects. Additionally key features of NPN bipolar transistors and depletion NMOST are given.
In 0.11um and larger technology node non-volatile memory process integration, undesired cobalt salicide residue formation is found to degrade ohmic contact resistant and cause severe yield loss. TiN/Ti/Co stack is applied in the process to get good CoSi2 formation. The abnormal salicide residue formation is detected after cobalt stripping process which is applying a two step selective wet etching.
Experimental condition of thin SAB Oxide around 350Å coupling with 400Å Contact SiON film has exhibited the worst data retention behavior in One Time Programmable (OTP) & Multiple Time Programmable (MTP) memory device.
One time programmable (OTP) electrically programmed read only memory (EPROM) become a simple low cost solution in non-volatile memory (NVM) to be integrated in variety of CMOS baseline technology node platforms without extra masks or additional process cost incur. The feasibility of EPROM floating gate built on buried channel pMOSFET was explored experimentally. The buried channel device physic fundamental characteristics would lead to consistently high erased cell current (Ioff) in μA level instead of expected pA level for EPROM cell in erased state. Alternative external voltage biasing could not be applied due to unavailability of floating gate terminal connection to control the buried channel onoff state.
An enhancement-mode Silicon-Oxide-Nitride-Oxide-Silicon (SONOS) device has been developed in 0.13μm technology platform. The single-transistor (1-T) SONOS device in NOR Flash memory array utilizes n-channel cells. The development of 1-T SONOS is not an easy feat due to many disturbs experienced by the cells during operation.
X-FAB, a pure play foundry, has already extensive experience in volume production of monolithic integrated MEMS devices. The idea of combining CMOS and MEMS processes to obtain monolithic integrated sensor solutions is a logical, consequent step following the "More than Moore" strategy.


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Alchemy and Meggy Swann
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Authors: Cushman, Karen
Title: Alchemy and Meggy Swann
Publisher: Boston [Mass.] : Clarion Books, 2010
Characteristics: 167 p. : map ; 22 cm
Summary: In 1573, the crippled, scorned, and destitute Meggy Swann goes to London, where she meets her father, an impoverished alchemist, and eventually discovers that although her legs are bent and weak, she has many other strengths.
Audience: 009-013
Branch Call Number: FICTION Cus
Statement of Responsibility: Karen Cushman
Bibliography: Includes bibliographical references (p. 167)
Subject Headings: Great Britain History Elizabeth, 1558-1603 Fiction London (England) History 16th century Fiction Fathers and daughters Fiction Poverty Fiction Alchemy Fiction People with disabilities Fiction
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Oct 05, 2010
Karen Cushman Talks About Her Book


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November 27, 2014
June 10, 2014
A new ruling could have a negative impact on local cheese makers.
The food and drug administration has issued a ban on the centuries old practice of aging cheese on wooden boards.
This is a common practice among smaller local artisan businesses.
Feast cheese monger Sara Adduci says the changes the regulation could put many small cheese makers out of business by forcing them to alter their recipes and make major changes to their facilities.
"They would have to completely re-do their cheese caves, and have to have a renovation of their entire facility. For a small cheese maker it's not like they have extra thousands of dollars lying around to re-do their entire cheese making facility. So, for these smaller folks, it's hard."
The FDA is concerned that the wood could contribute to the growth of pathogens and pose a health risk to consumers.
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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ATHENS, Tenn. -- As allergy season approaches, one Tennessee sheriff is calling for a 100-day statewide ban on the sale of over-the-counter medications containing pseudoephedrine.
"We have to start somewhere," McMinn County Sheriff Joe Guy said at a news conference Wednesday in Athens. "We want to get the attention of the public; we want the attention of retailers and our state representatives."
With the support of local law enforcement and prosecutors, Guy is asking that retail stores suspend all sales of pseudoephedrine -- the main ingredient in methamphetamine -- or require a prescription for the drug for the next 100 days.
COMING SOON: Check out Sunday's Times Free Press to read about opposing bills that address how to reduce meth production.
Tennessee is second in the nation for meth labs seized, and McMinn County led the state last year with 161 meth labs busted.
The timeframe for the ban is an arbitrary number. Local police say it would give people time to see if medicine without pseudoephedrine could work on their allergy and sinus problems and also whether a prescription-only mandate could lower meth production locally.
Guy was accompanied by officials with the Monroe County Sheriff's Office, the 10th Judicial District and several local police departments.
Guy said he was motivated to call for the ban when federal funding to help clean up meth labs was cut this week across the country.
It costs about $2,500 to properly dispose of all the toxic chemicals in a meth lab, said Steve Lawson, the 10th Judicial Drug Task Force director. He estimated the cleanups might cost the four counties in the district -- Bradley, McMinn, Monroe and Polk -- $1 million a year if they have to pay for them.
"Lawmakers need to pay some attention," he said.
Another concern is that smaller, low-budget law enforcement departments might be tempted to save money by ignoring proper procedures to dispose of the chemicals, Lawson said.
An electronic database put in place by the Tennessee Meth Task Force in 2005 now tracks pseudoephedrine sales. But meth makers are finding ways to get around the database, so law enforcement must find new ways to stop the drug, Guy said.
Guy said that even with allergy season on the way, local pharmacies should be concerned about public safety.
Beth Truelove, a pharmacist at Wilson's Drug Inc. in Englewood, said she probably wouldn't stop selling pseudoephedrine products because she already takes proactive measures when selling the medicine.
"[Employees] are all trained that, before they sell it, they have to OK it with the pharmacists," Truelove said. "That's my policy."
The same proactive policy at pharmacies across the state could help eliminate many meth labs, she said.
"We've got to do something," Guy said. "We felt like now is the time for a call to action."
Follow Joy Lukachick on Twitter by following this link.
Joy Lukachick Smith is the city government reporter for the Chattanooga Times Free Press. Since 2009, she's covered crime and court systems in North Georgia and rural Tennessee, landed an exclusive in-prison interview with a former cop convicted of killing his wife, exposed impropriety in an FBI-led, child-sex online sting and exposed corruption in government agencies. Earlier this year, Smith won the Malcolm Law Memorial Award for Investigative Reporting. She also won first place in ...
why not make it a part of probation of anyone caught dealing or making meth to stand outside a public place like lowes or walmart with a sign stating their crime.
For example" I am a meth dealer or meth lab maker and this is part of my probation. For a least for 4 weeks. on a Sat when everyone is out shopping. or for anyone else that has commited a crime like thief, etc.
This way everyone would know who they are and in a small community could keep an eye on them . The public looks and whispers would send a louder message than anything else would. It is being done in other states and it is working. It is not illegal to do this!!!!
Why should persons with allergies have to be punished for a drug dealer,users or makers that will do anything or something worse to get what they need to make this horriable stuff.
Why not put them out for the public to shun them or to know who they are in order to make this and other punishments work.? It seems that nothing else is working and it is costing counties Money that they dont have.
Also every inmate should be made to work out in the fields harvesting crops . instead of having it easy inside the air condition buildings.
If our men in service over seas can be in full combat in the hot sun, then our prisoners can also. IF you make it easy on them how can they take responsiblity for their actions??


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It looks as if Mini didn't get to hold onto its Guinness World Record for the tightest parallel parking job for all that long. German stunt driver Ronny Wechselberger managed to slide a Volkswagen Up! into a space of just 12 feet and 0.88 inches. Given that the three-door Up! takes up a full 11 feet and 7.37 inches of space itself, the remaining room front and rear was less than the length of a Bic pen. The margin makes the Mini effort seem down right spacious by comparison. Ronny C' Rock, as the stuntman is also known, pulled off the feat at Flugplatz Kindel in Eisenach, Germany.
Earlier this year, Mini held a promotional event in China that saw driver Han Yue leave just 15 centimeters between his Cooper and two others. Before that, the record stood for just one month. You can watch the new record-setting slide in the video below, and be sure to go back and check out Han Yue's efforts here. Now, let's see them pull out of that spot.


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MODERATORS ANNOUNCED FOR NOVEMBER WILDsound
WILDsound announced there Moderators for next week's Film and Screenplay Festival:
LIZ BRAUN, longtime Film Critic for the Toronto Sun will be Moderating the Film Festival. VIEW THE FULL DETAILS OF THIS EVENT
PETER KELEGHAN, veteran actor (Seinfeld, Red Green Show) will be MOderating the Screenplay Festival. VIEW THE FULL DETAILS OF THIS EVENT
The writers strike -- now in its 10th day with no resolution in sight -- is shaping up as a long and painful one as positions harden with each passing day.
The WGA on Tuesday hit both Wall Street and Universal City -- with the latter attracting a massive picket that included dozens of high-profile stars (see story, page 4).
Meanwhile, the companies' lead negotiator Nick Counter opted for rhetoric over diplomacy, accusing the WGA of blacklisting due to its strike rules requiring members to report scab activity.
"The WGA is using fear and intimidation to control its membership," Counter said in a statement. "Asking members to inform on each other and creating a blacklist of those who question the tactics of the WGA leadership is as unacceptable today as it was when the WGA opposed these tactics in the 1950s."
The WGA responded with the following statement: "Mr. Counter's charge is as offensive as it is untrue. To accuse the WGA of blacklisting, when it was we who suffered the most from it in the past, is simply Mr. Counter's desperate attempt to divert attention from the fact that it was he who walked out of the negotiations, and it is he who refuses every day to return to the table. The WGA has an offer on the table and is ready and willing to meet with the AMPTP any day, anywhere."
Jonathan Handel, an attorney with TroyGould who's a former WGA counsel, said Counter's analogy doesn't carry weight because the strike rules are in line with typical union behavior. "His statement is as fanciful and outdated as assuming the moon has anything to do with green cheese," Handel said.
Amid the ongoing bickering, many in Hollywood are becoming increasingly convinced it will be months before the WGA and the Alliance of Motion Picture & Television Producers hammer out a new contract.
Asked about the new Get Back in the Room blog -- designed to track strike-related job losses -- Counter responded by asserting the WGA doesn't really want to make a deal. "For true negotiations to take place, there has to be some expectation that a deal can be made, but by their past actions and their current rhetoric, that certainly doesn't appear to be the case," he said in a statement.
Counter's demanding the WGA put the strike on hold for a few days as a condition of resuming negotiations. But WGA leaders are insisting they can't return to the table until the AMPTP responds more adequately to the guild's last proposal.
"We know that we're in it for a long haul and that it's going to get tougher," said WGA member Jack Kenny while on the picket line at Paramount. "But this is our last chance to get residuals for work on the Internet. If we don't do it now, they'll never give it to us."
It looks like Fox is planning to air an original episode of "Family Guy" this Sunday -- but creator Seth MacFarlane is still hoping the net will change its mind.
"It would just be a colossal dick move if they did that," MacFarlane said Tuesday. He said the next three episodes of the show "are relatively close to completion, but they have not had a final pass."
MacFarlane conceded that the Fox network and 20th Century Fox TV, which produces the show, are "legally within their rights" to complete episodes without his sign-off.
"But they've never done anything like this before, in which they've said, We're going to finish a show without you,' " MacFarlane said. "It's really going to be unfortunate and damaging to our relationship if they do it."
MacFarlane was careful not to slam his day-to-day exec contacts, i.e., 20th prexies Gary Newman and Dana Walden, and Fox entertainment chairman Peter Liguori.
"I don't think they're making the call," he said. "Those are all people who I have had close, respectful relationships with. It's hard to believe it would be coming from them."
Like numerous other hyphenates, scribe-producer is withholding his showrunner duties as a means of trying to get both sides in the labor dispute back to the bargaining table. He's also opted against supplying voices for future episodes.
Many other showrunners are having to sit by while, as one wag put it, "somebody else is diapering your baby." MacFarlane is particularly ingrained in "Family Guy," however, since in addition to writing episodes, he supplies most of the big voices on the show and drew the animation templates for the characters.


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Arizona Diamondbacks
Matt Tuiasosopo claimed off waivers by Blue Jays
On Thursday, the Toronto Blue Jays claimed Arizona Diamondbacks outfielder Matt Tuiasosopo off waivers, according to Sportsnet.
Tuiasosopo, who will turn 28 in May, was hitting just .118/.205/.147 in 39 plate appearances this spring. He has struck out 14 times while accruing four walks.
The outfielder was selected off of waivers by the Diamondbacks in November, after playing in 81 games for the Detroit Tigers last season, hitting .244/ .351/ .415 in 191 plate appearances. He added seven home runs and 30 RBI to his 2013 efforts.
Tuiasosopo is currently in Sydney, Australia with the Diamondbacks and it is unknown as to when he'll report to Blue Jays camp in Dunedin, Fla.
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A top UFC trainer builds a house of champions. Allegations of psychological and sexual abuse tear it down.
Bet ya didn't know the high-school coach with the most state titles in Miami-Dade County isn't involved with football, basketball, or baseball. Heck, the championship leader doesn't work with boys either. She's Carmen Jackson, head coach of the girls' track-and-field club at Miami Northwestern Senio ... More >>


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8 September 2011
Splashing around in puddles and autumn leaves shouldn't just be the pastime of the young. It's sad that we grow out of it, as it's really such a simple pleasure. Nothing beats pulling on a pair of cosy socks or tights, grabbing your favourite boots, and enjoying
7 September 2011
We love it when stars go down-to-earth on big overblown events like the GQ Awards: with the recession still droning on, it can be quite a relief to see that celebs are just as cash-conscious as the rest of us, picking up their red carpet gear from high street
6 September 2011
I dread to think how these boots would fare on a wet and drizzly day like today, but assuming you'll always be lucky with the weather (personally I think wearing my suede shoes causes rain), these shoes will make a rich and luxurious addition to your autumn
2 September 2011
The jewel trend is coming thick and fast, with peacock-coloured gems popping up all over the high street. Miss Selfridge has now become the latest to take on the trend, and we're impressed by these jewel-embellished platform sandals that would make perfect party
1 September 2011
Sometimes, it's hard to justify buying another pair of shoes.Take these wedges above as an example. You've probably already got a pair of brown heels or wedges that are perfectly suitable for work. Do you really need another pair?These are slightly different
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More so than many other fields of business, the maritime industry is focused on cost, which in turn gives the appearance of being conservative towards technology.
L-3 SAM Electronics has announced that, via its L-3 Marine Systems Korea subsidiary, it has been awarded a contract to provide its NACOS Platinum navigation, automation and control system,
Reach Subsea has secured a deal worth up to $10.3 million with Technip to provide remote-operated vehicle services on a newbuild subsea construction vessel to be supplied by Eidesvik Offshore.
OW Tanker, a unit of bankrupt OW Bunker and owner of its marine fuel supply ships, has been taken over by a newly-created company, the fleet manager told Reuters on Wednesday.
A Creative Combination for Financing Inland Waterways Infrastructure
Earlier this year, the U.S. maritime industry in general, and the inland waterways industry in particular,
It isn't always about the rate.
In a robust boatbuilding market – like the one we see now – even the most successful, financially stable operators need to borrow.


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Quito can now become one of the New 7 Wonders Of The World. Vote Here!
Visit Trade and become an expert about #HowToSellEcuador.
Beach season is about to start!
Best Ecuadorian Experiences
Have a canelazo in La Ronda
Quito, Pichincha
La Ronda neighbourhood, where people say Quito was born, its located in the Morales street. Besides the attractive of walking there, you can drink this typical appetizer.
If you want to revive a night of the colonial times, then you should visit La Ronda. And don´t forget to accompany the canelazo with some diverse gastronomic delicacies of the city. Taste Quito, taste Ecuador.
El Telégrafo E7-58 between El Tiempo and Shyris Av.
Postal Code: 170514
Quito - Ecuador
Phone: 3-999-333
All rights reserved Ministry of Tourism 2014


text: 14 'Mostly Al-Qaeda' Inmates Flee Yemen Jail After Attack Print article Send a Tip from AFP 13 Feb 2014 post a comment Fourteen inmates, mostly from Al-Qaeda, managed to escape from the central prison in Yemen's capital Thursday when gunmen launched a deadly assault on the facility, officials said. Seven policemen and three gunmen were killed, according to the interior ministry and security officials. Another two policemen and two gunmen were wounded, and one of the attackers was captured, the ministry said.


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Your search "slr cameras" resulted in 2 Articles
10 Iconic, GAS-Inducing Film SLR CamerasWe've been feeding everyone with their regular dose of drool-worthy analogue gear through the Lomopedia Resource Series, and we know many of these cameras are awesome enough to cause GAS -- Gear Acquisition Syndrome! See if you're lucky enough to have some of them already, or if your camera shelf and wallet can accommodate any or all of these cameras!
Vintage Camera Ads Part II: The Single Lens Reflex CamerasIn the first set of vintage camera ads, we showed you a hodgepodge of analogue goodies featured in magazines, posters, and other print materials. Now, we're putting Single Lens Reflex cameras on the spotlight in this next set of vintage camera ads!


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The early Greeks knew a thing or two about unicorns. With elephant feet and a boar's tail, the animals were said to have a single horn that offered protection from deadly drugs.The last remaining champion of the unicorn's historical authenticity may be North Korea's state news agency, which reported last year the location of the burial site of the uni-horned beast ridden by that kingdom's founding father 2,000 years ago.Earlier this month, 18 members of Texas' congressional delegation earned shiny new "unicorn awards," presented by an array of environmental groups, intended to recognize each member's "exceptional extremism and ignoring the overwhelming judgment of science."The awards, received by the two Republican U.S. Senators from Texas, Ted Cruz and John Cornyn, as well as U.S. Reps. Lamar Smith, R-San Antonio, and Joe Barton, R-Ennis, are meant to suggest that not believing mainstream climate science is akin to holding a management position at the Korean Central News Agency."It's unbelievable," Carlos Morales said minutes before he and two dozen other protestors stormed San Antonio's Tetco tower to deliver the award to Smith's office. "It's unbelievable in two ways: that they don't believe in climate change and how bad it's actually gotten."These climate-change "deniers" are guilty of using a range of rhetoric meant to delay as long as possible concerted, aggressive policies to freeze greenhouse gas emissions driving global temperatures ever higher. That doesn't always mean denying global climate change outright.In a recent Washington Post column, Smith cobbled together a range of climatic and economic statistics meant to suggest that climate action will damage U.S. businesses more than stalling climate chaos will benefit the nation.In his call for more dialogue, he overlooks both the job-creation potential of an energy-sector transformation and the coming price tag (not to mention human suffering) linked to climate change. Low-carbon alternatives like solar, wind and new building technologies represent nearly two million jobs, a trio of reports found back in 2009. And the World Bank reported this month that coastal communities worldwide will be battered to the tune of $1 trillion by 2050 due to rising seas, coastal subsidence and strengthening storms. Smith makes another gaffe by suggesting that U.S. action on climate change would make inconsequential changes in future temperatures and therefore is not worth the investment. A shift of .08 of a degree does seem small, but considering that our current course is for a seven-degree rise this century and all the devastation that entails, a fraction of a degree in the other direction would be a huge victory.Smith and others want to continue studying climate change in spite of consensus among the most prominent research institutions on the planet and a 97-percent agreement among researchers who have studied the issue that human industry is the main driver of today's warming. Their ruse draws on a well-worn and bloody playbook.Denialism's history is a long and bloody one. Big Tobacco feigned ignorance of smoking's cancer link for decades while profits — and the number of lung-cancer deaths — rose. Similarly, vinyl chloride production was linked to liver damage and cancer long before reform came. "From the very first reports that vinyl chloride could dissolve the finger bones of workers, cause cancer in animals and deform babies, industry had a simple response: More research is needed," writes epidemiologist Devra Davis in The Secret History of the War on Cancer."All scientific work is incomplete," a renowned public health researcher, Dr. Harriet Hardy, reminded us many years ago. "That does not confer upon us a freedom to ignore the knowledge we already have."If Smith and Company want to wait for 100-percent agreement while running defense for the most polluting industries on the planet, they'll be waiting (and running) a long time. Greg Harmon writes the Lone Star Green blog. email@example.com
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Your search "cameras" resulted in 184 Articles
Monday Moodboard: Alex Stanton's Handmade Concrete Film CamerasTry and try until you succeed and maybe you'll get something as beautiful as these concrete replicas of some iconic film cameras.
★ Festival-loving Cameras for the Analogue SnapperA festival is filled with once-in-a-lifetime sights and spectacle worth remembering. It is but a requirement to bring a trusty camera when attending one, unless your memory is photographic enough to capture everything. If you're still packing your bags for that much-awaited festival, take a few minutes to browse through our list recommended cameras to shoot with.
Lomography Embassy Store BratislavaBratislava Lomography Embassy has gone a long way, going through many changes since 2009 but keeping it analogue all the time. Even a fire couldn't stop it!
PhotoSynthesis Art Center in Sofia, BulgariaPhotoSynthesis Art Center is Bulgaria's largest retailer of photographic equipment. The core part of company's social activities is the popularization of photography in Bulgaria. In the past few years they have successfully organized a great deal of exhibitions and other photography-related events, courses, workshops, etc.
Lomography Embassy Store IstanbulSince it opened it's doors in March 2012, Lomography Embassy Store Istanbul has been the center for all Lomography enthusiasts. With our growing number of workshops and events, we are reaching out to all photography lovers.
New Year, New Buddies! Meet My New Cameras for 2014Since everyone says that the New Year signifies a transition in our lives, I've decided to do the same with my photography - taking the leap from digital to analogue. And my decision didn't come alone.
Astronaut Don Pettit and his Massive Camera Collection on the ISSWhen you're given the task to photograph and chronicle your team's travels in space, you have to be prepared and bring all the gear you would conceivably need and that's what astronaut Don Pettit did!
Photo Treyman: A Favorite Place For Film Lovers In Sofia, BulgariaA small and cozy shop in the center of Sofia, Photo Treyman, is a favorite place for photographers, especially for film lovers. Classic black and white photography, manual development processes, and old cameras are highly valued here. A picture of the month will await you in a humble little photo gallery, so don't be afraid to come in and take a look. Workshops, courses, and various kinds of exhibitions from the world of analogue and digital photography are conducted in the basement of the shop.
Twosday Tuesday: Girls Taking PicturesHere at Lomography, we always like looking at the creative and random photos submitted by our community members in our downtime. And, amusingly, we find that there are a lot of snapshots that bear striking resemblance to one another even though its respective photographers are from different parts of the globe!
Analogue: A Photography Paradise finally opens in Prague!Fans of film photography can rejoice! Now you can find a store for analogue photography situated in the city centre of Prague. This brand-new 'Analogue' store offers products you might have missed at the Czech photography market. Here you can find a wide selection of analogue cameras, accessories, films and enjoy various photography services. 'Analogue' is a film photography store that combines traditions, design, style, inspiration and loads of fun.
★ Organising my Camera Collection as if it were a Fine Glassware CollectionNot long ago, I moved and one of the heaviest and most crammed boxes ever was undoubtedly the one with my cameras and accessories. While unpacking and organizing my analogue treasures I discovered a great way of keeping them organised and safe. Do you want to know how?
George Harrison in a suit looking confused with three cameras hanging from his neckLooks like our quiet Beatle is having a hard time choosing which camera to use to snap a photo! Can you help?
The Monster Summer Clearance Sale in the Lomography Canada Online Shop!40% off all plastic cameras and 30% off all premium cameras - Head over to the online shop now before the deal ends on August 14th, 2013!
DIY Project #1: Camera Display CabinetRecently, I've been stuck on thinking about places to store my many cameras. I want them to be on display but I don't want them to be covered in dust either! Read on to find out how I fixed my problem with a fun DIY solution.
Photos of X-Rayed Cameras by Blake BillingsEver wanted to take a peek at the inner workings of your favorite cameras without taking them apart? A photographer in Memphis, Tennessee has taken a series of photos of cameras, gadgets, and other things using an x-ray machine, pretty much like how airport security officials check your luggage. Curious? Find out more after the jump!
Beat the Singapore Haze with Our Indoor SolutionsPollution in the Lion City has reached record highs and are not expected to subside anytime soon. While most of us have to bear the barely visible streets day-in-day-out, we can curb our enthusiasm by having fun indoors.
Happy Father's Day, LomoDads!Are you a proud LomoDad? Please join weedos as he takes a trip down memory lane over his last decade and a bit as a Lomographer in celebration of dads everywhere this Father's Day!
Lomography Sales Section Selling Out Soon!The best analogue bargains are just a few clicks away! Make a mad dash for the Sales Section for deviously tempting deals you just won't be able to resist. Read on for more details!
Lomo Art: Draw Your Own Cameras! Winners AnnouncementWow guys, you are true artists! Your contributions left us speechless. There is a lot of talent in this community beyond photgraphy! After lots of deliberation, illustrator Gabriel da Silva has chosen his top 3 - Check them out!
Vintage Camera Ads IV: Tiny Cameras in the Palm of Your HandPhotographers, whether amateurs or professionals, have always been fascinated in compact cameras. The smaller and more handy they are, the better and more interesting they are to shoot with! Take a look at some of the tiniest cameras that could fit in the palm of your hand in this installment of Vintage Camera Ads!


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Posts tagged: Fixing the Future,
You don't have to be a tree-hugger to get behind the idea of fixing what ails America.
One new effort, which purports to be a grass-roots effort to change the U.S. economy, is "Fixing the Future," a series of sessions and events.
The idea stems from PBS TV show host David Brancaccio who has begun interviewing people on how to change our thinking about what needs to happen. His show, NOW, has featured a number of those guest interviews.
Spokane can get in on the act on July 19, during a showing at the Magic Lantern of the film "Surviving the Future" at 7 p.m. Tickets are $5.
The idea is for the documentary to be shown across the country on the same evening in 100 communities.The press materials say that following the documentary, audiences can stick around for a video teleconference of a panel discussion that includes Brancaccio, Bill McKibben, Majora Carter and Mike Brady.
You can load up on more at the event Facebook page.


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Landmark Square Apartments
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View property, WalkScore, and Driving Directions
Fax: (814) 454-6550
Historically renowned Landmark Square is an apartment community conveniently located at West 10th and Weschler in Erie, Pennsylvania offering apartments for rent. Beautifully remodeled homes with executive crown molding include new kitchens with dishwashers, new wall-to-wall Berber carpeting, some with beautiful hardwood floors in living or dining areas. All have new windows, and new heating systems Easy access to I-79/Bayfront Parkway, downtown Erie, LECOM and Gannon University.
*****Large 2 bedrooms only $635 with an 18 month lease.******
Floorplans and Pricing
1 Bedroom
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Special Features
- Recently remodeled
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- Minutes from Gannon University and LECOM
- Fully-equipped kitchens w/ new appliances
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- Free off-street parking
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- Water, sewer, trash included
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Céad míle fáilte
A hundred thousand welcomes to O'Neill's Irish pub in Ilford
You'll always find a warm welcome at O'Neill's Ilford. Ours is a place where you're free to go with the flow. Where great food and drink is always served with a smile. And where, no matter whether you're a regular or a newcomer, our friendly team will make you feel at home.
What's the craic?
Irish pubs are known for their hospitality – a point we love proving here at O'Neill's Ilford. Come and see for yourself – drop by for a bite to eat, to watch some sport, to enjoy our live music or just for the craic. Sláinte!
- Live music - great gigs you'll want to tell your friends about
- Beer garden - take your food and drink al fresco
- Breakfast - from pancakes to full Irish
- Burger Night on Mondays & Tuesdays
- Buy one get one for £1 cocktails on Friday & Saturday night
- Sky & BT Sport - the best live action is even better with friends, food and drink
- Mon to Thu: 11am - 11pm
- Fri: 11am - 2am
- Sat: 11am - 1am
- Sun: 12pm - 10.30pm
Every Monday
TWITTER @ilfordoneills or FACEBOOK ON www.facebook.com/oneillsilford/
Every Friday
Karaoke & DJ
Come down & sing your heart out or dance the night away with Steve our Karaoke DJ
O'Neill's in IlfordStation Road, Ilford, London, IG1 4DW020 8514 6343


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Nutrients A Vegetarian Should Worry Aboutby Toby Amidor in Healthy Tips, October 17, 2011
The term "vegetarian" can pretty broad and can mean different things to different people. We'll walk through the basic types and fill you in on which nutrients those with a meat-free diet need to pay special attention to.
Vegetarian Basics
There are different types of vegetarians depending on what someone chooses to include in their diet. But all vegetarians include plant foods from the following categories:
- Grains such as rice, wheat, oats, and millet
- Fruits
- Vegetables
- Legumes which include beans, peas, lentils
- Nuts
- Seeds like sesame and sunflower
Different Types
In addition to the basic food groups listed above, certain vegetarians may decide to include other foods in their diet. Here are the 3 basic types:
- Lacto-vegetarians include milk and dairy products.
- Ovo-vegetarians include eggs.
- Pesco-vegetarians include fish and seafood.
These categories aren't exclusive and can overlap with one another. For example, if someone includes both dairy and eggs they're considered a lacto-ovo-vegetarian. Any combination is possible and the names can kind of get crazy!
If someone only includes the plant foods listed above (and no dairy, seafood or eggs), they're considered a vegan (sometimes referred to as a "complete vegetarian") — but more on them in the upcoming weeks.
Nutrients of Concern
Many folks worry that vegetarians are unable to eat a balanced diet and meet their nutritional needs. That's not necessarily the case. There are certain nutrients that are of special concern, but if you know which foods to eat, then you're in good shape. Here are some nutrients that need special attention.
- Calcium: If a vegetarian doesn't include milk and dairy products in their diet, then they must be sure to get their calcium for alternate sources or think about taking a supplement (especially women who are at risk for osteoporosis). Dark leafy greens, fortified juices, almonds, fortified milk alternatives and sardines with soft bones are all sources of the mineral.
- Vitamin D: This vitamin isn't found in many foods and that's why it's fortified in milk. It makes sense to add it to milk since it works with calcium to keep bones healthy. Other food sources of vitamin D include fish liver oils and egg yolks, both of which aren't on every vegetarian's list of allowable foods. Luckily, you can also get your daily dose of vitamin D from exposure to sunlight. Supplements are sometimes prescribed by doctors if they feel the person may isn't getting enough.
- Iron: Although iron-deficiency anemia is the most common deficiencies in the U.S. (actually in the world), vegetarians don't have a higher incidence of iron-deficiency as compared to the rest of the population. Vegetarians who do eat eggs and fish have a better source of iron, but iron can also be found in plant foods like fortified oatmeal, tofu, spinach, and beans.
- Zinc: This mineral is found in large amounts in foods like shellfish (like oysters), meat and poultry. Vegetarians who don't eat shellfish should be sure to take in enough plant sources including beans, peas, lentils, whole grains, nuts and fortified cereals.
TELL US: Do you follow a vegetarian diet?
Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. See Toby's full bio »
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going to Craigie tonight ,11/22
If you've been recently, what's particularly good?
You may know this already but on Sunday nights they offer a prix fixe dinner. Supposed to be a good deal.
I agree on the pigs tails..i'm not big on pork but even I have to admit these were good...
The menu changes near-daily, so it is hard to give menu "must haves."
Appetizers: hiramasa sashimi, pâté plate, grilled veal sweetbread with pomegranate, grilled octopus, and scallop & beat sashimi are all excellent.
Mains: Veal two-ways, guanciale-wrapped sword fish, and steak with bone marrow are equally excellent. My biggest smile came from the scallops and razor claims with curry oil, which had intense layers of flavor and perfectly-cooked scallops.
yumyum's recommendation for the pigtails is spot-on, although those are on the bar menu and not the main menu. Don't be shy in ordering them if you are sitting at the bar; they aren't the pig's little squiggly tail, but the tailbone, with deep, intense porky meat.
Cocktails are all excellent.
I'd recommend ordering off the market menu, or even getting the Craigie Experience (tasting menu). If you go late enough (after 9PM) you can get the Chef's Whim, which is offered at a nice price point: $39 for 4 courses, $55 for 6.
Whatever you get, enjoy! Craigie on Main is among my favorite restaurants, anywhere.
re: rlove
Just looked this up as we have a reservation for tomorrow. One question: can my husband wear black jeans and a nice shirt / leather jacket? We're just coming into town for a meeting and don't feel like packing.
And can you, should you eat at the bar - we're big fans of eating at the bar, but I see there's a different menu.
I have to add, we're ex-New Yorkers and we've had to come into Boston several times recently for a project and are really enjoying your city, dining and otherwise! This will be our first time staying in Cambridge, so I'm really looking forward to it.
re: onthelam
Dark jeans and a nice shirt are a perfect fit. While nice, the restaurant is laid back.
I highly recommend sitting at the bar, particularly if you intend to enjoy the bar staff's' excellent cocktails. You can order off of the regular menu and the bar menu, so do not worry about that.
re: observor
Highly recommend the side order of bone marrow served with toast and sea salt. Also anything with sweetbreads.
As for wine, they have a great 1/2 bottle of sancerre by Henri Bourgeois for 20 dollars that is great with appetizers.
And if you're in the bar, the burger is wonderful.
re: chocojosh
Bone marrow with toast and sea salt? WTF! (I'm sure it's goof)
EDIT: I mean "good"
re: observor
not a goof, try it sometime, it's good
re: barleywino
I meant to type "good" but I goofed! :)
re: observor
The bone marrow with toast and sea salt is one of my favorites - so luxurious.
re: Otm_Shank
Do you spread the marrow on the toast and sprinkle it with salt?
re: observor
To get the full effect, I just eat it out of the bone with a spoon, with an occasional bite of toast on the side
re: observor
they have a full bar now, with tremedous bartender Tom in charge, as well as an expanded bar menu. The regular menu is similar to what was served at the old location. The new spot has an ope kitchen to watch the chefs. I recommend sitting in the bar section or at the bar. That way you can order from either the bar menu or the regular menu. Bar menu is not available in the resturant proper.
re: kimfair1
I am curious, have you ever gone to a place that didn't serve the full menu in the bar?
re: observor
I can't remember the place, but years ago I went to a place that had distinct bar/restaurant menus. Actually, some one may correct me, but I think that at Chez Henri, you can only order the bar menu at the bar.
re: kimfair1
Correct, at least historically, Chez Henri only served their bar menu at the bar. No delicious cuban for dining room guests!
re: kimfair1
Yes, you can order the restaurant AND bar menu at the Chez Henri bar but only the restaurant menu in the dining room.
re: heathermb
That's not quite correct. Although they don't advertise it, you can get nearly all of the bar menu at CH in the dining room--the exception, of course, is the Cuban. That is only available in the bar area.
re: kimfair1
I can't believe there are any, or many, places that don't offer their restaurant menu in the bar.
re: observor
I believe 9 Park does not offer their restaurant menu in the floor area of the bar, although I think it is available at the bar proper
re: kimfair1
Tom left.
re: StriperGuy
Tom, the great bartender, left? When and where did he go? Apparently, I've been in more of a fog than I thought.
re: beetlebug
From what I understand he really just joined them to get the place up and running during the first year.
re: StriperGuy
Tom's actually there through the end of the year. But yes, it's true he's moving on.
re: beetlebug
i heard he is moving to the W hotel...have not confirmed this with him though
I haven't been to Craigie but I must say the portions seem to be rather small, especially for the large number the dishes are described next to on the placard. :)
re: observor
Have you been to #9 Park? Craigie's portions are bigger than theirs. I find the best way to eat at Craigie is to either eat in the bar (so you can get the yummy crispy fried pig tails) or get the 6 course blind tasting. There's plenty of food in the tasting to satisfy all but the most gluttonous of people. Is it cheap? No. Is it worth it? In my opinion, quite certainly.
re: kimfair1
That's funny, I just began a thread about which is preferred, a la carte dining or tasting menus. I will take your advice, I will have to try it sometime, I must say I have never seen a more hard-to-decipher menu, but it does sound interesting.
re: observor
hard to say how you would come to that conclusion without having been to the restaurant. portion size varies, some items, designed as appetizers, might seem on the smaller side, but only because they are so tasty you wish they were larger (fried clams, sashimi, fish cheeks), others are quite ample (burger, galette, smelts, pig tails, fish entrees, hanger steak).
re: barleywino
It's not hard...I looked at the Web site.
re: observor
Likely those are tasting menu courses, then.
re: observor
A rather odd comment. I'm not sure I would attempt to comment on portion sizes based on an online menu description. I feel their portions are right along with the norm for fine dining. From the bar menu, their burger is quite large and served with about a bushel of shoestring fries.
re: Parsnipity
They were online photos, but I'll take your words on it. Will make an effort to dine there sometime.
re: Parsnipity
I felt like Mr. Creosote after eating the burger and fries. On top of that, we had the complimentary panna cotta and rhubarb/yoghurt foam.
re: nsenada
Uh-oh...they are a foam place?
re: observor
They are only a little foamy. ;-) But it definitely is a bit on the fru fru side across the board.
re: nsenada
Burger and fries are plenty ample. Though they should be, for $18.00. ;)
I did not notice small portions, either as appetizers or entrees, or desserts. In fact, I don't think the portions are any smaller or larger than any other restaurant of this same caliber.
In my opinion, it is definitely one of the best restaurants in Boston right now...certainly worth checking out if you are at all interested in good food and drinks (prepared and served by folks who are passionate advocates...)
re: twentyoystahs
What are the fries like?
re: observor
They were good, as I recall...i think like thin, shoestring type...which i personally prefer over the thicker steak fry ones.... Though my ideal fry would be something a bit in btwn ---a hand cut one just a bit thicker... However, they were freshly made and piping hot, which made them ok in my book.
re: twentyoystahs
i think of their fries more as "matchstick" than "shoestring" (which I prefer over matchstick), still looking for great shoestring fries around here...suggestions?
re: barleywino
Yeah, maybe you are right. Probably more "matchstick" than shoestring. Either way, I like them a tad thicker, but they were good just the same.
re: twentyoystahs
I was surprised at how soft the center of the fries were given their thinness and the crispiness of the exterior. I was expecting them to crunch like those Durkee ones that come in a can.
re: nsenada
I think that comes from double frying, and maybe soaking. Piping hot and tender is good, matchstick is not as good. I like on-the-thick-side shoestring. (There was an *excellent* batch of fries at Stephanie's on Newbury that was seasoned with something that was a distinct addition to the fries and not salty, even though the rest of their food seems to be touristy.)
re: observor
iirc Radius has decent shoestring fries but it's been a while...
re: observor
I think the matchstick style are probably more effort than they are worth. Interesting on the Stephanie's fries. I finally had the Neptune Oyster lobster roll, and the fries that came with that were really great - reminded me of Five Guys fries, but less greasy, a standard-sized dark golden fry with a bit of skin on either end.
re: nsenada
I don't even know the point of a matchstick fry, really, yet they seem to be the favored kind at higher scale places. It's such a hefty vegetable, it should be offered with a chance to savor it instead of munch into it, IMO. Often, I find they, or at least some of them, are overcooked also because of their small size.
re: observor
i agree...Lord Hobo does a good frites (as mentioned elsewhere) although they're not really shoestring...
re: observor
Too thin for my taste. More like potato sticks than a fry.


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PLAYERS: Cate Blanchett
The Turning is definitely going to be a unique movie and it will distant itself as one of the more bold attempts at capturing a short story imagined by an acclaimed author. This Australian film is in fact going to have a few short stories based on the work of Australian novelist Tim Winton and will be headed by 18 different directors. Including: Jonathan auf der Heide ("Fog") Tony Ayres ("Cockleshell") Jub Clerc ("Abbreviation") Robert Connolly ("Aquifer") Shaun Gladwell ("Family") Rhys Graham ("Small Mercies") Justin Kurzel (segment "Boner McPharlin's Moll") Yaron Lifschitz ("Immunity") Anthony Lucas ("Damaged Goods") Claire McCarthy (segment "The Turning") Ian Meadows ("Defender") Ashlee Page ("On Her Knees") Stephen Page ("Sand") Simon Stone ("Reunion") Warwick Thornton ("Big World") Marieka Walsh ("Ash Wednesday") Mia Wasikowska ("Long, Clear View") Dav...
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Number of Figures: 11
This IDC Financial Insights report discusses the results of a nationally representative Web survey of U.S. consumers focused on usage of emerging payment technologies. The most recent survey, conducted in March 2011, showed strong growth in online bill payment, prepaid cards, and mobile payments for digital content. The influence of reward points on consumer choice of payment instrument also increased dramatically.
According to Aaron McPherson, practice director, Financial Services at IDC Financial Insights and the principal author of this report, "Despite the cost pressures facing the financial industry, banks and credit unions must continue to invest in their payment products to take advantage of the many promising growth trends we have seen in this year's survey. Otherwise, they risk leaving money on the table for nonbanks to pick up."
Subscriptions Covered:
IDC Financial Insights: Worldwide Payment Strategies
Companies Covered:
PayPal Pte. Ltd., American Express Company, STARBUCKS CORPORATION, MasterCard Incorporated, NetSpend Corporation, Amazon.com, Inc., Google Inc., Intuit Inc.
Regions Covered:
Topics Covered:
Android, Broadband, Consumer, Mobile phone, Mobility, Networked consumer devices, Networking and connectivity devices, Software, Video player, eCommerce