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Video games are affecting children at epidemic levels in this country. According to a 2011
Entertainment Software Association video game report, 72 percent of American households have people who play computer or video games regularly — as in every day regularly. A
Michigan State University study concluded that 90 percent of all kids play video games an average of 30 minutes a day.
And that's bad for dogs.
Hours spent in front of a video game or computer screen leaves less time to play outdoors with a pet. When I was a child, we didn't have video games. (OK, we had Pong and Mattel Football, but I was allowed to play them only on weekends and holidays.) Instead, I spent my days completing chores and exploring the woods with my dogs — which sure beat the heck out of Super Mario Brothers.
An August 2011 Mintel Report found that households with children younger than 18 — just over a third of all U.S. homes — were more likely to own a dog or cat than kid-free households. The problem is that, even if the home has kids and pets, the two may not be interacting, thanks to email and Facebook.
We now live in a society where kids and pets have easy access to high-calorie, highly processed foods. There's also little to no physical activity at school or home, which is why obesity is a growing problem for both pets and children. In 2007, the Centers for Disease Control and National Survey of Children's Health found that only about 30 percent of children between the ages of 6 and 17 were physically active for a minimum of 20 minutes each day. Yet they somehow found 30 minutes daily to play video games.
This brings me to another scenario that potentially leads to fewer homes with dogs, cats and other cuddly critters — the emergence of virtual pets. Ever since the Tamagotchi craze in 1997, there has been a gradual slide toward artificial pets. Today, you can "adopt and care" for virtual pets on several websites and apps. I can't imagine roaming the woods while talking to my wristwatch pal. Call me old-fashioned, but I like real, warm-blooded beings. But I digress.
So what's a parent to do? How do you solve the my-kids-won't-play-with-the-dog-or-listen-to-me dilemma? Here's a thought: Be the parent.
Your kids probably aren't creating their own video games. (If they are, stop reading this and encourage them to continue because there will be an estimated $74 billion spent on games this year, which is more than twice what we'll splurge on all the pet goods in this country.) So if they're not making their own games, who buys them? They save their allowance, you say? How about telling them they can't spend it on a game? How about they don't get an allowance unless they walk the dog each day for at least 30 minutes?
In other words, snatch that console out of your kids' hands and replace it with a leash. I know I'm a better person and father because my parents set boundaries, held high expectations and praised or punished when needed. That may sound harsh to some, but I only hope that my kids are reading this. It's for their own good — and I want to start a parental revolution.
Here's my challenge to you fellow parents: Invoke at least one video-free and social media-free day a week and have your kids walk or play with a pet at least 30 minutes daily. And, no, sitting on the couch, while throwing a ball or waving a laser pointer, doesn't count. Get them outside to run, roll in the grass and get dirty.
If we get serious about walking our dogs, we can change this country. We know physical activity and interaction with a pet is healthy. We also know that video games make you blind — and they're at least partly responsible for the stock market crash, the real estate collapse and the reason I may never be able to retire. OK, maybe I'm exaggerating. They don't really make you blind.
So how about it? Will you take this challenge and commit to trying it for at least a month? You and your pets will feel so much better.
Like this article? Have a point of view to share? Let us know!
Thank you for subscribing to Petwire. Look for the latest newsletter each Wednesday.
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Political chatter from DC and NYC, the amNewYork way
Bush should handle infrastructure repair
The best way to "use" President Bush after he's out of office? Get him to get all his rangers and pioneers and other bundlers to raise money for national priorities, like infrastructure repair.
I mean, they weren't just donating for the access to power, were they?
Tags: dan goldman , debate

subset: commoncrawl


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How do guys treat the girls that they think have a crush on them? Like if a certain incident happened to show?
See, if a guy gets to know or thinks or imagines a girl is in love with him... and if he is really shy... but used to girls liking him... what do they do? I mean, how do they act around her?>? see, there's this guy, and I want to know why he looks at me. If he likes me for real, or is he checking whether I'm looking at him or something like that? How do I know the difference? IS there any safe test that I can perform without landing me in trouble and what signs should I look out for? see, I don't want him to know I like him, unless I'm absolutely sure he likes me too... So help!Plus... The girls and guys in my class don't talk with each other (Some culture crap!) and he is really popular and cute and loads of girls like him and he knows it.. and he never used to care unless throwing them a look of scorn or an angry stare once in a while.. but he has been known to play with a couple of girls too... but they are girls with wild imaginations and I never actually saw what they said he did to them as true... he is looking at me and staring at my face like crazy now.. but in this scary manner... and he shows off too.. and walk near me and stuff...Ps. I think you should take into consideration, that I'm fat, but not ugly though!
What's Your Opinion?
Most Helpful Opinion
Huh well it sounds like he plays with lots of women and you shouldn't expect much. Especially if he is really into being popular and shallow. If he looks at you tallk to him that's all I can say or look at him back. But my real question is why you like him. Isn't it sort of because all the other girls like him and you'd love to have a story for the other girls. all the girls are sort of letting him use them and act like a bunch of peacocks there are plenty of great guys being ignored. Maybe there is a guy who is fat but not ugly that you overlooked. he will never be the popular one in high school the real world changes things
What Guys Said 3
Of course he'd check you out, he'd strike up conversation with you at random. He'd want to have discussions with you in person, on the phone maybe, over the internet. There is no "test" to see this. Who cares if you're fat. Sometimes fat people are the best, nicest, sweetest people.
We don't talk.. like I mentioned.. but you are saying he would do these things to see whether I like him.... or to show me he likes me? THANKS FOR YOur ADVICE THOUGH!!!!! AND about the fat thing... You are really Sweet! Hope all guys think that way.... ;p
Yes he would show interest in you in those ways. Sometimes guys are shy, but usually guys do the chasing, and don't like being chased. I am a chubby guy with a heart of gold, so amen!
What Girls Said 0
Be the first girl to share an opinion and earn 1 extra Xper Point!


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Bears hope to avoid chippy play against the Lions
BY MARK POTASH firstname.lastname@example.com October 15, 2012 10:53PM
Bears cornerback D.J. Moore breaks up a pass intended for Colts receiver Reggie Wayne in the fourth quarter of the Chicago Bears 41-21 win over the Indianapolis Colts Sunday September 9, 2012 at Soldier Field. | Tom Cruze~Sun-Times
Updated: November 17, 2012 6:21AM
Cornerback D.J. Moore is one of the Bears' most affable and approachable players. But after walking off the practice field with media relations manager Jim Christman, he declined interview requests Monday.
It wasn't a big surprise. The Bears are trying to put a plug on a storyline that is the bane of coach Lovie Smith's existence: the repercussions from a fight between Moore and Detroit Lions quarterback Matthew Stafford in the Bears' 37-13 rout of the Lions last Nov. 13 at Soldier Field.
But they can't muzzle everybody.
''There's always going to be bad blood, just because we're Chicago and they're Detroit,'' said cornerback Tim Jennings, whose interception — one of four by the Bears — precipitated the brawl.
''They're in our division. We know we've got to go through one another to get that championship we [want].
''So there's always going to be bad blood with them, Minnesota and Green Bay. It's nothing different. They're going to come in here with the same attitude I'm sure, the mentality that they don't like us. They want to win and it's going to be a dogfight to the end.''
The Moore-Stafford altercation was the main event that followed an undercard of chippy play that included Ndamukong Suh ripping Jay Cutler's helmet from his head, a late hit by Kyle Vanden Bosch on Cutler, a chop block by Dominic Raiola and various alleged cheap shots on both sides that netted the NFC North rivals $52,500 in fines from the NFL.
No matter how much the Bears try to defuse the situation, it's unlikely the Lions have forgotten. Vanden Bosch disputed his late hit and claimed the Bears were cheap-shotting Stafford earlier in the game. Stafford, who instigated the incident by pulling Moore to the ground by the helmet after Moore blocked him following an interception, was unapologetic. ''They hit me every play. I'm going to hit them every chance I get,'' he told the Detroit Free Press the following week.
The Bears are going to do everything they can to avoid a sideshow.
''They've got a chip on their shoulder. I guess we've both got a chip on our shoulder,'' safety Major Wright said. ''But I don't feel like we have to brace [for a response from the Lions]. We're just going to take it like every [other] week. Go out. Play hard. Play fast. Play physical. And let everything else dictate itself.''
That will be interesting to watch. Defiant Lions coach Jim Schwartz likes his team to play on the edge. Smith feels coaching is more productive.
''Our coach, he's not big on playing [on too much emotion],'' Wright said. ''Just play at the same level each week and you don't have to change much.''
Sometimes, though, it's difficult to avoid.
''Every time we play each other it's kind of intense,'' Wright said. ''We play them twice a year. We know what they do. They know what we do. We play hard. May the best man win.''


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T-mobile just busted onto the scene as the first U.S. carrier to sell the Samsung Galaxy Tab. You can grab the only "real" Android tablet now on contract for $399 or at a full retail price of $599. The Tab is also expected to hit Verizon stores tomorrow with Sprint following closely behind on the 14th, so within a week you'll have your choice of carrier as well. Oh, and the Sprint version has that cute white backing if the all-black VZW and T-mobile versions aren't your thing.
Buy here.
Cheers Zephaniah!


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Perfect Man
Andy Peacock - 10/01/2002
Easy dance with an interesting end, taught it at 2 classes, enjoyed by everyone, the title gave everyone a good laugh trying to decide which member of the class it was dedicated to. Especially like the Heather Myles track which is a little more uptempo.
Ballymore Boys
Andy P. - 10/01/2002
I think it's best described as one you can get your teeth into to. All the class love it!!
Mony Mony
Andy P. - 10/01/2002
Class like it, but like a few others, how long will it last? Non country music dances tend to come and go very quickly whereas country ones stay the course for ages.
Sweet Pea
Craig Johnson - 10/01/2002
Well written, fun, and not difficult to learn. Learned this from the choreographer on board cruise ship in 1999. Still being done from Central Florida to Alaska. I see people doing this dance just about wherever I travel.
Mmm Bop
phil marson - 08/01/2002
wonderful dance,flows really well to the music.well done gary!!!!!!!
Open Arms
am - 07/01/2002
I have just learned this and it is brilliant, i love the music and it flows great.
Camel Walk
florin - 07/01/2002
Camel Walk, Sugar step
Karen Hunn - 07/01/2002
I initially taught this at the beginning of November, because we had Scooter at our club, but 2 months later this dance is still regularly requested, and enjoyed by many. A lovely dance to an great song.
She Is (The Queen Of My Heart)
Sue Ridder - 06/01/2002
One of the best dances I have done, the Collin Raye track is beautiful, everything about it is great! Pity some people have trouble getting the hang of it, but it really is worth persevering. VERY popular in Holland at the moment, especially among the competition dancers.
Chain Reaction
Julie - 06/01/2002
Not bad try Lisa
Keep On Movin'
Tom Rankin - 06/01/2002
Brilliant dance - so simple yet tricky!! Such a great show put on by this guy!! Thanks
Queen of My Heart
Hank & Denise - 01/01/2002
Not much to say really except WOW !! what a fantastic dance. Well written it fits the music like a glove a definate must do
Nicola Barker - 01/01/2002
This dance is fantastic, ive taught every line dancer i know this dance!!!! what more can i say, well done
Queen of My Heart
Hank & Denise - 01/01/2002
OPPs Forgot the boots What else but 5
Walking The Line
Georgina Hefferman - 31/12/2001
I have to say that this dance has to be one of my all time favourites! It can be danced to so many things I always love 'lifes a dance' but it goes well to Geri Halliwell's its raining men as well!! Well done to whomever wrote this one!


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Tag: Greatascent
Greatascent: Highrise meets Address Book in web and desktop 2.0 harmony
Web 2.0 is great and all, but I bought a Mac to utilize the power of Mac OS X and its software. While working in a browser certainly has its advantages, I believe that the sweet spot of getting work done shouldn't force the user into choosing between two appealing environments. The sweet spot of whi...
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text: Print article Send a Tip While Detroit Goes Bankrupt, Michigan Taxpayers Hand Disney's 'OZ' Nearly $40 Million in Film Credits by Jerome Hudson 7 Mar 2013 post a comment Disney's "Oz the Great and Powerful," which was filmed in California and Michigan, had an estimated budget of $200 million, $39.7 million of which was subsidized by the state's taxpayers in the form of Michigan film credits. The movie was filmed between July and December of 2011. From Michigan Capital Confidential: "Oz: The Great and Powerful," received $39.7 million of the $75.2 million the state of Michigan handed out to film producers. Ironically, the state film subsidy nearly matched the $39.8 million salary Walt Disney Chief Executive Robert Iger was paid in 2012. This news comes on the heels of a new report by the Government Accountability Institute (GAI) that concluded Ben Affleck and George Clooney's Oscar-winning film, Argo, received $6.21 million in California film tax credits and Quentin Tarantino's Oscar-winning film, Django Unchained, applied for an estimated $8.4 million in film credits, pending audit and review by the state of Louisiana. Forbes recently reported that Hollywood millionaires and moguls rake in an estimated $1.51 billion in tax revenues annually through state film tax credits. 'Oz' officially opens on Friday.


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Submitted by Ged (not verified) on Mon, 07/01/2013 - 6:48am.
I was friends with Lee at school back in Liverpool. I hadn`t seen him since leaving school, but he was a good mate then. I am sorry to hear of his death. It`s good to see he was well liked by the people of Wilmington.


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Video: LeBron James' Late Game Dunk
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Poll: What team will Dwight Howard sign with?
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Present address: INSERM 259, Université Victor Segalen, Rue Camille Saint-Saëns, BP, 59, 33076 Bordeaux Cedex, France.
Adaptive changes in the nigrostriatal pathway in response to increased 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine-induced neurodegeneration in the mouse
Article first published online: 24 DEC 2001
DOI: 10.1046/j.1460-9568.2000.00180.x
European Journal of Neuroscience
Volume 12, Issue 8, pages 2892–2900, August 2000
Additional Information
How to Cite
Bezard, E., Jaber, M., Gonon, F., Boireau, A., Bloch, B. and Gross, C. E. (2000), Adaptive changes in the nigrostriatal pathway in response to increased 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine-induced neurodegeneration in the mouse. European Journal of Neuroscience, 12: 2892–2900. doi: 10.1046/j.1460-9568.2000.00180.x
Publication History
- Issue published online: 24 DEC 2001
- Article first published online: 24 DEC 2001
- Received 11 November 1999, revised 4 May 2000, accepted 12 May 2000
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fun-loving, outdoor, warm weather kind of girl. i love riding horses and being active. i'm usually down for anything :)


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essay on Shoot animals with a camera, not with a gun.
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The Perfect Baked Potato
- Dommy Mar 28, 2007 11:21 AM
I admit, I have no idea how to cook a PERFECT baked potato! I mean, the type you get at fancy restaurants that are all pillowy and melty. So good all you need is butter and pepper and you can even eat the crisp skin... Mine always come out a little dry and burt on one end and always TAKE so darn long! :P
So tonight I want... no NEED this baked potato. What are some of your tips and hints to get that restaurant quality one? A certain technique? Temp? Potato type?
Also, what should I make as a main to go with my my baked beauty? I had meatloaf last night, so that's out...
I have never mastered the perfect baked potato either. I tend to always order them out because they are so much better. But with my potato, I always want a perfect rare steak.
Here's what I do to get my version of perfect for me and my DH: I nuke 3 Idahos for 3 mins, just to get them started. Then into a pre-heated 425 oven for one hour. Very crisp skin, dry fluffy interior...DH loves the crisp skins so much, that he eats 2 potatoes, skin only....I eat one potato, insides + skin....simple but perfect!
PS: I save the scooped-out insides and save them for another night. I put the rough chunks into a oval gratin, dress with olive oil, s&p, rosemary & roast for about 40 mins at 375...they come out light, crispy & delicious...
Serve with just about any simple main...roasted/baked chicken, meat or fish...also very good with hamburgers....
re: fauchon
Don't you have to pierce the skin first? Otherwise, I'd think the potato would explode in the 'wave.
re: mojoeater
thanks...forgot to include that I pierce the Idahos with a fork before nuking...
re: fauchon
If you think a burst potato in the microwave is bad - you should see it in the oven. I once forgot to pierce it before baking and they exploded inside the oven. Yikes. It was EVERYWHERE. Took me hours to clean up. And it made quite the noise when it happened too but I didn't put 2 and 2 together fast enough. I didn't realize at first what was going on until I smelled an unusual earthy odor and smoke started filling up the house.
re: sivyaleah
Hmm...when I make a baked potato in the oven, I never pierce the skin and they have never exploded. I only pierce them if I'm in a hurry and have to microwave them first to get them started.
re: sivyaleah
That's odd, I have never had one explode in the oven, and I just started piercing them a few years ago...I was told it was to let the steam out so the skins would remain crisp and not steam from within...I guess I got lucky.
re: fauchon
Do exactly the same... par bake in the microwave, then put in the toaster or oven to bake... ActuallyI think I prefer the toaster, as it gives a great crisp skin.
re: Emme
After years of making them in the oven and never understanding why they didn't come out how I like them, I learned that they come out better in my toaster oven. It was just coincidental since my oven was filled with other stuff and I had no place to cook the potatoes. Lo and behold, they come out so much better in my toaster oven. Haven't made them in the regular oven since.
re: valerie
Holy cow! Maybe I can cook them up here at work! How long does it take?
re: valerie
Yes, I use a toaster oven to finish off my baked potatoes as well. Makes the skin perfect.
One thing no ones mentioned yet (perhaps it's too gauche nowadays?!) is to rub the skin liberally before cooking with...CRISCO. My Grandmother did this, and they were always good, nice crisp skin as well.
Do people even use Cristco anymore!? *ponders*
re: Honeychan
I rub mine with bacon grease, I just don't usually tell anyone.
re: Honeychan
I know, I used to use Whirl or some type of buttery sauce but this might even be a little healthier ;-) I do like to mound some kosher salt on top before baking too. With all that flavor you hardly need butter or sour cream.
Of course, you should use a Russett Burbank, or other good Idaho-type potato. Scrub, dry, pierce with a sharp knife and rub with soft butter. Bake on a bed of coarse salt (this prevents the scorched, tough area on one side) at 400 degrees for 1 hour (a bit longer for a truly huge potato). Excellent Russetts will have a dark, almost pebbly -- rather than smooth -- skin. If you can find these, they are invariably fluffier and sweeter than other baking potatoes. If you live in the right part of the country, you might be able to find some excellent heirloom varietites at a farmers' market or stand.
In my book, just about anything goes with a good baked potato, but aside from the obvious steak, I really like a juicy piece of swordfish!
re: pikawicca
Whenever I've buttered baking potatoes, the skin doesn't come out super crispy....am I doing something wrong....
re: fauchon
I agree - I never butter/oil the skin.
I also put the potato directly onto the racks - never on a baking pan. That way they get even heat all around.
re: sivyaleah
So do I...the potatoes go right on the racks, never on a pan of any kind....ah, so many details in the pursuit of perfection! I've been using "my" method for so many years, I half forget the details when I go to write it down!
re: fauchon
I wonder if it might have something to do with temperatire. When I butter potatoes and put them on my Kamado grill, they come out nice and crispy. But I usually start it out around 550 degrees and then bring it back down after about 15 minutes to around 350.
I also like to put coarse salt on the outside of the potatoes. The best way I've found is to put the buttered raw potato in a plastic bag with the salt and then manually push the salt into the potato skin through the bag.
As they cook, I baste them with melted butter. Sometimes with 50/50 melted butter and Texas Pete hot sauce.
re: fauchon
I think that if you're going for super crispy, almost brittle, you shouldn't butter the skin at all. I like a mode tender skin.
re: pikawicca
I also butter the skin well and always use russetts. My only addition to this is get to a kitchen shop and get some potato nails. They are aluminum spikes with a loop at one end and are about 6" long. You insert the spiked end all the way into the potato prior to baking and leave it there until they are done. The help cook the insides more evenly and quickly.
re: Candy
I know this is a very old thread, but you don't have to buy "potato nails". I have some old metal skewers that I put the potatoes on for the same effect. And because they're long grilling skewers, I can fit 2 potatoes on 1 skewer. The skewers are flat, so the potatoes don't spin and they have a loop at the end as well.
I wish I could offer some advice but I too have not been able to master this. My latest idea was to boil a skin-on potato for maybe 10 minutes to try to get the inside partially soft and then bake it at a high temp to finish it but I haven't had a chance to try it yet.
I had a perfect baked potato in Dominican Republic this past December - at an all-inclusive resort. No kidding. It had the perfect texture and taste. I emailed the resort after my stay to get their recipe but haven't heard back, as I'm sure they think I'm a complete nut. But if they do share their recipe I promise to post it here.
I use a russet baking potato, and wash the potato, and allow to dry. I then pierce the skin in a couple of spots with a wood skewer, and then rub the potato down with vegetable shortning. I season with kosher salt, and put in the oven on a rack on a cookie sheet. I cook in the pre heated convection oven @ 375-degrees for about an hour.
I alos enjoy baked potatos with steak, or a nice piece of grilled fish.
I wash a russet, dry it, pierce it, and rub it with either olive oil or butter. I bake it at 425 or 450 for 1:15 to 1:30 or more, depending on how large it is (half pound or more). I cook it directly on the rack. Since I cook it for so long and at such high heat, I find that the skin gets too hard if it's not rubbed, but it is nicely crispy this way. When I remove from the oven, I cut into the potato immediately, to release the steam. This keeps the inside fluffy, rather than pasty. we eat baked potatoes with steak.
re: cocktailhour
I agree with 'cocktailer'.....I do the same thing...make sure the potato is totally dry after being washed,,,,pierce well...coat my hands with olive oil and rub into the potato...sprinkle all over with kosher(coarse) salt and bake directly on the oven rack at 425.....till done....xcut it immediately to release steam...eat with lots of butter or sour cream (chives optional)
re: Pat Hammond
I don't find that they cut cooking time, but they do make the insides cook more evenly.
Start by making sure your oven is well-calibrated and that the heat is evenly distributed inside.
Then make sure you are buying good quality Russet potatoes.
Rinse skin and scrub clean.
Pierce skin in the four quadrants of the potato.
Preheat oven to 425.
Bake for anywhere between 45 to 60 minutes, depending on size of the potato.
Rotate and turn the potato at the midpoint of the baking process (e.g. if baking for 60 minutes, rotate/turn at 30 minutes)
When done, cut an X in the top of potato to allow steam to escape.
re: ipsedixit
My method is:
Large Idaho potatoes scrubbed well, pierce the skin once on the top and once on the bottom with a small knife. sprinkle the entire potato all over with salt lightly.
Preheat the oven to 450 degrees, once the oven is at temperature
Place potatoes directly on the middle rack in the center of the oven
Set the timer for 1 hour then I test them with a fork. Usually they will require another 15 to 20 minutes it depends on the size of the potatoes
You will have to check them, but being careful with the skin, and don't bring it out to soon.
When its done wipe the salt off, slit the top and squeeze to open it up for the goodies.
(For extra crispy potato skins for twice baked potatoes, cover it with more salt, this will help the skins hold up so you can scoop the inside out)
re: chef chicklet
I am a 425 er but straight on the rack like you. Always fluffy, yet crispy.
You can cook potatoes somewhat ahead and and pull them out and then slap them back into the oven to finish. Foil first and then unwrap to crisp. for 20 minutes in the oven. That way you can time things better.
Also, little known fact, potatoes cannot sit interminably in a low oven to wait while you cook and eat apps and drink wine. The soon turn into petrified wood. Better to mostly bake and then relaunch them.
Oh - and my sister cooks great potatoes. She plunges a skewer down the center longways. It speeds them up. Every time she comes to dinner I make sure to do potatoes so she can tell us her trick (she does every time. It gives me a laugh).
I follow the same procedure as everyone else(scrub, dry, pierce, no rack), and it may sound ridiculous, but I find that I get the fluffiness from cutting the x and then pushing the ends of the potato so that the flesh puffs up and out. It is amazingly fluffy and doesn't get all hard and compressed as I load on the sour cream. I have been eating one of these every night as my midnight snack.
I thought I heard- on Chowhound, in fact- that restaurants, esp. old steakhouse restaurants, deep fry those baked potatoes, but I don't know what the truth is behind that...
We used to have a restaurant in the town I grew up in called "Smooth Moves"- all they served was baked potatoes and smoothies, but they were THE BEST baked potatoes EVER, and of course, I can't get the same results not matter how hard I try! They did use a mixture of cottage cheese and sour cream on the finished potatoes that was very good.
I wash mine, dry them off, and stick them in a 400 degree oven for an hour. I always use russets. And they have a nice crisp skin and fluffy innards. In my opinion, microwaved potatoes are rubbery and have soggy skins, usually, and I never wrap them in foil. That almost guarantees a soggy skin for me. I have never pierced the skin on mine and haven't had one explode on me in 16 years of cooking.
If I'm in a hurry, I like to cut a russet in half lengthwise, rub all sides with olive oil and sprinkle with kosher salt and bake them on a baking sheet cut side down at 400. That takes less time - about 35 minutes. The cut side develops a nice almost fry-like crust, but the inside is still nice and fluffy. Most of the time, my husband and I split a potato like this for dinner because I buy pretty big taters and a whole one is just too much.
re: Andiereid
I'll second Andie's first method exactly. To me less is better. However, I always take a small paring knife and just insert it to each potato before baking. I only "insert" the knive once... I once had a potato explode..that's all it takes..............;) Always buy russets too.
I like mine crunchy and fluffy inside. The thing is you can't RUSH a good baked potato. I wash, dry and pierce a good russet potato, put it directly on the rack of a 450 oven, and bake for anywhere from 40 to 50 minutes..I reach in and give it a squeeze, it should feel crispy but soft inside. Absolutely no fat on the skin! But once you take it out, you must cut into it or the crust will soften, I agree about cutting an X in the top and squeezing so that the innards fluff up. For me this is the perfect potato, and I am passionate about my baked potatoes!!
Above is a link to Alton Brown's instructions.
re: blue room
Has anyone tried brining potates?
re: jules127
re: blue room
WOW! Thanks everyone for the great tips! Luckily my Irishman was feeling a little better and steped up to the task of making the tatters. He used Alton's recipe above and sadly because of some oven issues, they didn't come out as I had hoped. Still, even a slightly good baked tater with lots of butter is fantasitic! He also ended up picking some rib eyes... YUM!! :) and made Alton's Cesar Salad. Thanks P!
re: blue room
Alton is wrong. His potatoes' skin isn't what you want.
Bake them at 425, using his instructions otherwise unaltered, though ghee is better than canola oil here.
When you have company, don't oil them lightly. PACK THAT FAT ON. Oil 'em till they're like a greased pig.
Cook's Illustrated is what I always follow for my baked potatoes:
of course scrub and dry, coat in olive oil and with sea salt (I do this in the palm of my hand and then scrub my hands with the oil and salt and wash with a bit of soap - so soft), place directly into a 425 oven for exactly one hour. I use big russets. Come out perfect every time and I never have to think about it while they are in the oven. I often use them for mashed taters for a nice earthy potato taste.
If you've got hot spots in your oven, that's another issue altogether.
The skins on this are DEVINE.
re: krissywats
Do they come out crisp at all? I have to admit, the idea of salt on the crust is most intriguing!!
re: prunefeet
yes - they do come out slightly crisp but the interior is beautiful and fluffy and I swear the salt does something to the interior flavor as well - I introduced my best friend to this method and he thought he'd died and gone to heaven.
re: krissywats
Ok, I am going to have to cast aside my aversion to oiling potatoes and try this....the salt thing won me over.
re: prunefeet
lol - please do let me know what you think - and seriously do the hand scrubbing thing...it's gorgeous!!
re: krissywats
BINGO! I love them like that. the salt is essential and coarse sea salt is even better.
re: krissywats
I like to do the salt thing also; either with kosher or sea salt. I find that brushing the spud with beaten egg white really helps to make the salt adhere through baking.
re: krissywats
My method is almost identical to what Krissywats described except that intead of olive oil, I rub the skins bacon grease. This has always resulted in perfectly baked potatoes.
Scrub and pierce a Russet Burbank or a Yukon gold ( I prefer the Russets) and lightly coat with corn oil. Bake at 400-F on a open rack for 2 1/2 hours, or until they are soft and a inserted knife has no resistance.
Do not ever wrap in foil, or they will steam and the skins will not get crunchy.
I like to bake them for 2 hours the first time and then re-warm them the next day for about 1 hours in a 300 degree oven. The potato will be very soft and buttery but you need to start with a potato twice as large, as the double baking will eliminate most of the moisture.
My darling Purple Nannie, (bless her) made the worlds most perfect baked potatoes.
Good quality 'taties (I'm in Australia, I use Pontiac or Coliban). Cut in 1/2 and place cut side down in a baking tray.
Add a good dollop of lard, or duck fat and cook in high in a GAS oven (canna get the same crispiness in an electric, according to Purple Nannie) for 1 hour, basting with fat frequently.
Drain, sprinkle with salt, top with sour creme and snipped chives.
re: purple goddess
Whoa -- this sounds great! The mention of duck fat really caught my eye. Will try.
re: purple goddess
I just made these (lovely organic russets, duck fat, kosher salt) and they were FABULOUS. I have no idea if they were as good as your Nannie's, but at 450 in an electric oven for half an hour, and 400 for the second half hour, basted 5 or 6 times with the duck fat, they were incredibly crispy on the outside and amazingly light and fluffy inside. I may never make a baked potato any other way again. And while I would eat cardboard if it had sour cream on it, these needed no enhancement at all. THANK YOU! (Will also try Andiereid's similar and healthier olive oil version posted a few up from this.)
re: GretchenS
yup.. pretty good, hey???
Sometimes she used to par boil them first, but I think that was in the 40's when potatoes were grown in an old tyre in your back yard. These days, with the range of gourmet tatties, I don't bother.
they do get all cruspy and yumacious on the bottom tho, don't they!!!
And you can mash 'em roughly and mix 'em with other left over roast vegies and left over cabbage and shredded lamb from the left over sunday roast and make them into little patties. Fry 'em off in lard/duck fat until golden and scoff. Purple Nannie used to call this "Bubble and Squeak", and we'd have it for breakfast!!
re: purple goddess
Mercy, please, you're killing me!
My technique for the perfect baked potato, guaranteed!
Russets, pierce once with a fork and again on opposite side.
Scrub under running water and LEAVE WET.
One at a time liberally sprinkle kosher salt on all sides and ends.
Place directly on rack in 375 oven.
(If you are baking other things any temp 300-400 is fine, just affects the length of time.)
To test if done, use a hot pad to squeeze a potato -- when it gives easily you're there.
Use lots of kosher salt -- most of it falls off or you can brush off the finished potatoes if it's too much for you. The salt gives a wonderful shell to the potato and flavors the inside.
No oil or butter on the outside (or foil ever!).
Make lots of extras -- the leftovers make fantastic fried potatoes another day.
Oooooh, I know how to do this!!!! Courtesy of Mom. Wash off your Idaho leaving it a little(not very) damp. Give it a cut lengthwise and across its belly. Wrap it in tin foil. Bake it atleast an hour at 375-400 (and maybe higher temp depending on your oven). Unwrap the foil and give it a fork test. If it goes in easy, allow your unwrapped tater to bake for another 10 while the skin crisps up Take it out of the oven, grab your oven mits and press on either side of knife cuts to reveal your delicious innards. Fill with what you desire. And voila, your perfect baked potato....
re: MellieMac
that's a different technique, never thought to cut the potato before baking. Why not? Must try perhaps it helps with the cooking...
so easy...
wash/scrub/drry potato...pierce 3/4 times with fork...450 oven for one hour...take out and pierce a fork line lenghthwise on top of potato and puff up by pressing the ends up
cooking 101
Well first you take your potato and scrub them clean to get all the dirt and fertilizer off them once there clean nuke them in the microwave for 5 mins. Take them out and let them cool down a bit pearce the potato with a fork a couple of times then pop then into a preheated 425 degrees oven for 25 mins then flip them then pop them back in for 20 more or until gently squeezed the potato is soft.
There are tones of varyations of the potato if your looking for a extreamly good baked potato i always take the potato and scrub them clean to get all the dirt and fertilizer off them once there clean nuke them in the microwave for 5 mins. Take them out and let them cool down once there cool i make small deep incesions with a knife 4 or 5 incesions depending on the size of the potato in each slit add a little bit of butter or margarine then once i have done that i fill them with garlic green red and yellow or one of the kind of peppers some onion and put them in the slits at the top of the potato sprinkle with garlic powder fresh chopped parsley italian seasoning and salt and pepper to taste then i bake them.
I normally serve the baked potatoes with a fresh tbone steak or pork tenderloin steak sholders sauteed in onions and mushrooms.
as potatoes are starch this gives you lots of vegetables to make up the majority of the four basic food groups
Well, I'm glad to see this topic, but I seriously doubt that cooking methods, apart from some outliers, are really the problem. "Pillowy and melty" is a pretty good description--although I'd add "powdery" as opposed to wet-and-waxy. I've baked potatoes with several different methods--have used the pre-bake microwave option (2 minutes), have tried boiling them first for (I forget) maybe ten minutes, whatever. Whatever the method, when repeated it didn't necessarily produce the save results. My standard--400 degrees for 1 hour, produced quite various results--and I always try to get approximately the same sized potatoes, just because I like that size. Once in a while I get my ideal, most times not. My guess is that the key variant is the potatoes themselves. And I have distant memories (obviously something we all need to be skeptical about) of a time when most baking potatoes turned out the way I like them. So maybe something has changed in the potato market. One or more the posters below mentioned preferring restaurant baked potatoes. Has anyone thought about the huge increase in the number of premium steak houses in the last 20 years? Maybe they're simply getting all the best potatoes out there. I dunno. What we need is a expert potato farmer to weigh in on this.
an old thread, but some things are timeless. i made baked potatoes the other night for some friends. close to alton brown's method but not quite. I did not pierce the potatoes, but after throughly washing them, I popped them in the hot oven for about 5 minutes to dry the skins out. Then i rubbed them thoroughly with butter, the phone rang and I forgot to salt them as I put them back in to the oven - directly on the racks, no pan. I turned them once about half way through baking. I baked them for about 1:45 at 375. Perhaps with the lower temperature (as opposed to 400 and above) there is less chance of exploding? The skin was nicely crisp and firm, the inside were so creamy and smooth they almost didn't need any toppings - but I didn't let that stop me.
Good thing I made extras because two of my guests ate two potatoes each, and these were not small potatoes, and two more split a second. I was happy with the one, and the last one I saved for breakfast. Yumm.
I rub the outside with margerine (it's softer than butter) and sprinkle with Kosher salt. Bake @ 400 for 1 hr and 15 minutes. They always come out perfect. The butter and salt on the outside give them a terrific crust.
And no microwave, please!
For me, here's the ultimate. You can do this only certain times of the year. When the russets first appear at the farmers market, get the smallest ones you can get. I put them in the oven with no fat and bake until very soft in the middle and very crunchy on the outside. I use high temperatures also. I'm sure any of the suggested methods would work.
I think the next time I'll try some of the fats suggested and baste them a couple of times. I do have to wait for that time of year though.
re: shoo bee doo
wow, i can't imagine living someplace where potatoes are seasonal.
re: KaimukiMan
They only get harvested once a year. They just store well.
I don't think anyone has mentioned this method -
Scrub, dry, place on oven rack.
Once half the cooking time has passed pierce the potatoes ( I use a fork 2 or 3 times depending upon size).
I've had perfect results ever since I started piercing at this point!
So I started to read all the replies and then about half way down or so I was like I just need to reply and hope no one has already said this haha When I worked at Arby's back when they did baked potatoes, our secret were as followed:
Set your oven on 325
Rinse with water
Set aside a baking sheet
Puncture the large potatoes about 6 times with a large cleaned thermometer
On a hard surface slam the potato against it hard to break apart the inside of the potato
Hand roll the potato back and forth against the surface to help continue breaking up the potato
Place on rack and sprinkle with salt to taste
They turned out rather good in my opinion
re: Hollowkat
When you were slammin and rollin how did you keep from breaking the skins?


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Hello again everyone,
I have a few things I'm hoping you guys (and gals) could help me out with. I'm unsure how some things are down when drawing with a Wacom tablet. Here are a few things I'm unsure of.
1. I see in the videos that the artists constantly zoom in and out. Are they using a short cut or using their Wacom stylus to zoom in and out?
2. Is it better to zoom in when drawing, say the facial features?
3. I'm using to drawing very tiny....for some reason making long sweeping strokes is very hard and they end up 'wrong' either not following the original sketch ect. Do I need to get used to make a stroke in one attempt as apposed to slowly drawing the line in stages?
4. Should my hand touch the Wacom? It looks like in the few video's I've been able to view that the artist really never places the heel of his hand down.
I'm sorry if all this might seem basic but I'm trying to develop good techniques before I really get down to business. I'm not as young as I used to be and learning comes a little slower lol. I welcome any hint or tips to making my drawing life a bit easier. I really want to learn this and practice will help greatly but the correct fundamentals will go even further.
Once I get this down I can tackle stuff like drawing hair, which I can do when looking at a picture but not without. For some reason I just have not been able to tackle that lol, but that's for another time.
On a side note I have a Wacom Intuose 5 medium and I'm using Manga Studio 5. (I have a very old Photoshop CS2 but hardly use that right now)
Thanks in advance and sorry about the huge post.


text:
- c
- chavalotti May 14, 2009 04:20 PM
I swear my mom sends me the most random food. It's like she walks down the aisle blindfolded with one arm outstretched letting whatever falls into the cart make it's way to my dorm.
This time the randomness is a can of pureed sesame seeds, AKA Tahini...what can I do with this?
Make Hummus bi Tahini, killer salad dressing and dip. Mix with yogurt and cumin as a sauce for felafel. This is very tasty stuff.
Wow, what an awesome mom to get you to try new foods by sending you random stuff...I just LOVE that!!! <I also laughed out loud envisioning someone doing that in the grocery store!> Pikawicca's advice is solid...probably your easiest first way to try it is to use it in a salad dressing...there are some good tahini vinaigrettes out there! Then, hopefully, you have a food processor in which to make some hummus. Oh, by the way, upon opening your container of tahini, you will likely need to STIR it well as it separates like natural peanut butter or any nut butter. After opening, I keep mine in the fridge because I'm in Florida and am afraid it will go rancid otherwise. Have fun experimenting and amazing your college friends!
I love to add 1 part tahini to two parts greek yogurt. Add lemon juice, crushed garlic and chopped parsley to taste and use it to sauce sauteed vegetables. It wiorks especially well with broccoli or cauliflower...
Best. Salad. Dressing. Ever.
Normally I probably wouldn't bother typing this out for a complete stranger, but since I'm sort of bored, here is my recipe for creamy tahini dressing. Anyone you serve this to will be blown away. I was given it about 10 years ago and it's become my standby. This recipe will make about a quart, which will last 7-10 days, although you will finish it way before then.
1/2 cup water
1 cup tahini
3/4 cups lemon juice
1/2 cup liquid aminos (Bragg's), good soy sauce can be subbed
1 cup chopped parsley
1/2 cup chopped onion
1/4 cup chopped scallion
4 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon chopped ginger or ginger juice
1 teaspoon cayenne
1/2 cup olive oil
In a blender, start with the water and blend everything else in. Job done.
This makes an amazing salad dressing, but also is perfect for falafel. I'd hazard a guess that it'd rock the nuts off a piece of grilled chicken too.
re: berbadeerface
after my post, I saw your recipe above, berbadeerface. Wow, that sounds really good. As I happen to have all those things in my pantry, (right down to the Bragg's...) I might have to make me a half batch of that tonight. Thanks for totally de-railing my dinner plans ;) I'd hazard a guess that that would "rock the nuts" off of a lot of things (except for, like, pancakes or ice cream....). adam
re: adamshoe
Brilliant...let me know how it turns out! I actually usually use the food processor, adding things in a logical order rather than all at once, but I figured for simplicity's sake (and the fact that the OP lives in a dorm and it thus far more likely to have access to a blender than a FP), putting everything in the blender and buzzing it up would work just fine. Enjoy!
Add a little bit to a thai style peanut sauce. Do NOT make Mark Bittman's recent recipe w/ chix breasts and tahini!! It was gross and you'll never want to get near a sesame seed again!! Just do a google or ask.com search, and you will probably find something good to make with it. Don't forget to stir the hell out of it before using (like natural peanut butter, etc).
Eggplant and tahini are one of those mystical food combinations that just seem made for each other. I live in Israel, where it is as common as peanut butter and jelly. You can either make it in a dip form (called baba ghanouj), or, even better and easier, fire-roast a couple of eggplant (prick the eggplant a few times with a fork and place directly on the gas flame, rotating occasionally until eggplant steams and collapses and skin is completely blackened), put the eggplants in a colander to drain and cool, and when cool enough to handle peel off the blackened skin (leave a few bits for flavor and rusticity). Season with lemon juice, and then cover with tahini sauce and some toasted pine nuts. You'll feel like you're in your favorite watefront cafe in Beirut or Tel Aviv.
PS: For a standard tahini sauce like you'll find in your local felafel shop you will need:
1 cup tahini
1 teaspoon garlic, peeled and crushed with salt
1/2 cup fresh lemon juice
1/2 cup cold water
In a food processor blend the tahini with the garlic, salt, and lemon juice until the mixture is white and "tightens". Add the water and blend until smooth.
From Paula Wolfert "Cooking of the Eastern Mediterranean."


text:
Can You Get Hiv Through Sharing Gum
Here's a taste of what TheBody.com has to offer on this topic:
Ask the Experts
Sharing drink with gum-diseased HIV + guyDear Dr. Bob, Is there a risk drinking from the same glass with gum-diseased hiv + people ? Is it needed to have 3 months elisa testing after the exposure? or just woohooing ? Thank you.Asian fans...
Response from Robert J. Frascino, M.D.
The Robert James Frascino AIDS FoundationHello Asian fan,Neither ELISA testing nor WOO-HOOing is needed in this situation, as there really is no significant HIV risk. However, what is needed is a few more glasses around the house, don't you think?Stay well.Dr. Bob... Read more »
sharing a joint with a guy who is HIV positiv and bleeding gumsI have smoked a joint of marijuana with a guy who is HIV positive. Next day when I brushed my... Read more »
sharing frozen food with gums issues on both sides - Dr. only you can help meDear Dr. Lisa,I'm writing you because only your specialist advice can help me.A good friend of... Read more »
Study Links Acid Produced From Gum Disease With HIVA recent study conducted by researchers in Japan found that an acid produced in the mouth because of gum disease might promote the progression of HIV, AFP/ Yahoo! News reports. According to the researchers, the study, which will be published in... Read more »
Recently Diagnosed With HIV? African Americans Share Their AdviceDealing with an HIV diagnosis on top of all of life's other challenges may seem too daunting a task to face. There's a huge community out there doing it every day, though, so to those who are recently diagnosed, you are certainly not alone. Over the... Read more »
Brazil's President Pledges to Share HIV Drugs Technology With NamibiaAfter earlier in the week announcing that his nation will build a $23 million factory to make HIV drugs in Mozambique, Brazilian President Luiz Inacio da Silva pledged on Friday to help Namibia produce the drugs as well. Brazil has a robust drug... Read more »
Updates on National HIV/AIDS Strategy and Viral Hepatitis Action Plan Shared With Primary Care and HIV ProvidersAlong with several federal colleagues, I had the opportunity late last month to discuss the National HIV/AIDS Strategy (NHAS) and the Action Plan for the Prevention Care and Treatment of Viral Hepatitis (Action Plan) during a panel presentation at... Read more »
Connect With Others
Oral Sex Bleeding Gums and Hiv...Please help
Posted by terrifiednFla, 1 ReplyI have been engaging in performing oral sex for many months on different men with HIV status unknown. None of which ejaculated in my mouth. But after what im feeling I am fearful that i have contracted HIV. I tasted blood in my mouth and had... Read more »
Posted by Anonymous, 2 RepliesI NEED HELP I HAVE SOME BANDS ON MY GUMLINES IN A FEW PLACES THAT ARE PINKISH MAYBE RED I CANT TELL. COULD THIS HIV I HAVE HAD 2 TEST AFTER 4 YRS OF LAST EXPOSURE BOTH NEG I FEEL GREAT OTHERWISE PLEASE GIVE ME SOME INPUT. SHOULD I WORRY ABOUT HIV... Read more »
bleeding gums
Posted by AnonymousI'm waiting to get tested after a possable exposier.Recently after brushing my teath I had bleeding gums.Half an hour later I did the most stupidist thing and deep kissed my girlfriend.I am worried to death that I may have exposed her.Anyone in here... Read more »
Gum symptoms
Posted by Anonymous, 2 RepliesI was neg at 85 days 3 mos ago. Now developing white rings below gums on inside of lower front teeth. Is this a symptom of possible infection. Haven't seen anything on this posted. Thanks.
Read more »
Guides for People With HIV


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Our annual Best of Denver issue hits stands today. It's a painstaking issue to put together each year, and one that everybody looks forward to. This edition in particular, though, is even more significant as it's the thirtieth edition. It's also a minor milestone for Backbeat, as it marks the tenth ... More >>
March holds a variety of options for comedy fans -- from a new night in Boulder to the appearance of such '90s nostalgia faces as Chris Tucker and the duo from Loveline. Click ahead to see what side-splitting adventures await as we laugh our way out of the winter chill. See also: - Ben Kronberg ... More >>
#94: Onus Spears Onus Spears (that's a stage name and Facebook alias) isn't your typical creative. He's been homeless at times, and he goes to AA meetings every day. He estimates that he's had dozens of jobs -- the number is in the hundreds, in fact -- over his 49 years. But he is also a man of stor ... More >>
It's hard to believe that it's been a year already since Open Air 1340 launched, but it has been. This time last year -- on Halloween, to be specific -- the station aired its first broadcast, and to celebrate this momentous occasion, the station has enlisted some of the scene's most prominent player ... More >>
Tom MurphyTennis at The Bluebird Theater TENNIS @ BLUEBIRD THEATER | 2/2/12 For a band whose music is so bright and sunny, the tinge of melancholia that swirled around "Waterbirds" gave this Tennis performance an otherworldly feel. The breakdown section in the middle was one of the most evocative ... More >>
Erin AlgiereTonight at the Bluebird, Tennis is celebrating the release of its second record, Young & Old, by playing a hometown show with Mike Marchant, Samurai Buck and Moon Tides. In advance of the Valentine's Day release of the Patrick Carney-produced platter, we caught up with the band ab ... More >>
The Westword Music Showcase celebrates seventeen years, a lifetime for some of 2011's performers
After selling out three nights at Red Rocks, Widespread Panic returns to the Pepsi Center for a two-night New Year's Eve run on Thursday, December 30, and Friday, December 31. Tickets are $61 and go on sale this Saturday, October 9, at noon and are available through TicketHorse. Speaking of ... More >>
Although ZetaKaye House, the name of John and Kim Baxter's new booking and management company, might sound like sorority house, it's actually a deliberate fusion of the names of two individuals: Oscar Zeta Acosta, who was part of the Brown Power movement in the '60s and Hunter S. Thompson's a ... More >>
Brian Landis FolkinsThe MotetThe Motet, noon on the Wolf Stage Two years of experience can make a difference. The organizers of the Mile High Music Festival seem to have learned from the mistakes of years' past for the 2010 version of the mega fest. Arriving at the massive soccer complex at ... More >>
A.H. Goldstein UMS Travelogue, Day Three 7.24.10, Baker District/South Broadway I decided to change my pattern for my third crawl along Broadway for the UMS. I'd started late on Thursday and Friday nights, checking out the first venues at 10 p.m. at the earliest. I wanted to get a head star ... More >>
IMPORTANT SCHEDULING UPDATE: Due to circumstances beyond our control (and, more to the point, frontman Chris Fogal's) TAUNTAUN will not be performing in the 6:15 - 7 p.m. slot at Broadway's tomorrow. While Fogal is resting his aching back ("I would tough it out," he assures us, "but the problem is t ... More >>
There's nothing like experiencing the sweat, thump and catharsis of a great show. Trouble is, you live in Denver, the land of embarrassing riches when it comes to music, the land of too many shows and too little time. So which ones are worth checking out? Glad you asked. After the jump, we' ... More >>
Gabriel Rovick And Ryan James (Focus 4 Design) The complete lineup for Showcase has been finalized, and all that's left to do now is countdown the days until the sixteenth annual Westword Music Showcase takes place on Saturday, June 19. Nearly a hundred local acts (well over a hundred if y ... More >>
Akron/Family. Photos by Kiernan Maletsky Akron/Family • Bad Weather California • Widowers • Candy Claws 05.15.10 | Quixote's True Blue Obsessive record collectors, potentially-autistic sonic geeks, students of the craft, this one's for you. It was 1:30 in the morning and we still ha ... More >>
Here what the area's local-centric specialty radio shows were spinning this week. We're currently tracking the playlists a number of different shows, including Radio 1190's Local Shakedown, KTCL's Locals Only, The Colorado Sound, which originates at KRFC and is re-broadcast all over Colorado, ... More >>
As music critics -- and people who generally think about, talk about, listen to and make music -- the most common question we get asked (and ask each other, for that matter) is, "What are you listening to right now?" The pervasiveness of this query is precisely what inspired Heavy Rotation. For t ... More >>
Houses Houses, The Knew, Action Packed Thrill Ride Saturday, November 14, 2009 Larimer Lounge Better Than: The fireside. It was seriously snowing out on Saturday, hard enough to cover the signs and turn the city into a giant hushed bobsled track. You would not have known this if you were ta ... More >>
Update: Charles Hughes and Cherie C will be our guests at the show tonight. Thanks to them and to everyone else who responded with the correct answer ("Don't Dream It's Over" and The Stand). We'll have more tix up for grabs later this week.Yes, we know it's a Monday. And yes, we know the Broncos ... More >>
Monotonix set off the SoCo stage. Elsewhere: See reviews and photos from Day One. We're back on the Rocks for what, so far anyway, is looking to be a much more pleasant day than Saturday. In case you missed yesterday's festivities, it was viciously cold and wet, and not at all conducive to ... More >>
Houses, Snake Rattle Rattle Snake, Joseph Pope III Friday, Aug. 7 Meadowlark Better than: The other performances I've seen from the same three acts. Houses' schedule has been demanding lately. The group's ambitious goal for the year -- to release four separate EPs, each bearing the name of a sep ... More >>
Brian Landis FolkinsYerkish led off at Fidel's. See more photos from Fidel's at westword.com/slideshow. Yerkish, 12 p.m. The crowd inside the cramped cantina is building slowly as Yerkish takes the stage, and the band wastes no time in laying out its frenetic, frantic rhythms. It's a dynamic compl ... More >>
Potential is flowering. Today in Cafe Society: • Something's cooking in Summit County. • Cinco or swim today. • Drinking Goat at the Goat. • Frasca finally opens for lunch -- for two days only. • Denver's best female chefs wowed at Women Cook! Today in Backbeat Online: • Black Market ... More >>
Houses, Elin Palmer, Ian Cooke Friday, May 1, 2009 Hi-Dive Better than: Going to bed at eight because you're mildly narcoleptic, which is what my date ended up doing (and man, she missed out) At the Hi-Dive on Friday night, someone mentioned that the lineup should have gone in reverse order. It was ... More >>
Here what the area's local-centric specialty radio shows were playing this week. We're currently tracking the playlists a number of different shows, including Radio 1190's long-running Local Shakedown, KTCL's Locals Only, the Colorado Sound, which originates at KRFC and is re-broadcast all over Colo ... More >>
The Denver Art Museum will jump again on Friday night.
We're bringing you our Best. Today in Cafe Society: • Wine, before its time. • Rise to the occasion at Kitchen Table Cooking School. • Larkburger soars above the average burger. • Join the lunch bunch at Super Star Asian. • Skinny Jay's wings burn so good. • Common Grounds to move to Su ... More >>
Thanks to the ever-gracious Charley Hine, I've had the opportunity to listen to the new six-track disc from Dualistics a handful of times this week, and I have to say it's really freaken good. I have publicly expressed my dissatisfaction with the band's live performances in the past, but if Hine and ... More >>
Highlighting the most captivating music of the coming year
As Matthew Wilder once said, "Last night, I had the strangest dream." I was at some sort of educational and/or military compound, and in the main dining hall there was a musical performance. My friend, a local photographer, was with me, and we were excited about the show. In some ways, it could have ... More >>
Wetlands, Widowers, the Dendrites, Monofog and Fissure MysticFriday, November 28, 2008Larimer LoungeBetter than: Stuffing down turkey sandwiches while watching David Lynch films and weepingOn the day after Thanksgiving, the good hipsters of Denver shook off the tryptophan hangover and braved the sno ... More >>
Photos by Jon Solomon. Widowers, Achille Lauro, Mothership and Hawks of Paradise. Thursday, April 24 Larimer Lounge Better Than: LSD Nearly a year ago, Widowers played its first gig with Achille Lauro and Mothership, so it was a no-brainer for the three like-minded bands to team up again to help ... More >>
3 Kings Tavern
MySpace can be soul-sucking, but it has its upsides.


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WholeFoods Magazine SourceBook: The Natural Products Directory
The U.S. Food and Drug Administration (FDA) is currently asking for comments and data based on its new front-of-package nutrition labeling plan.
Promotions, new hires, retirements and more.
Acquisitions, company news, web site launches and more.
South Plainfield, NJ—This spring, WholeFoods Magazine launches a new, innovative Web site, www.wholefoodsmagazineonline.com. This new site will combine and replace the publication's previous sites, www.wfcinc.com and www.wfcgreenbook.com.
Washington, D.C.—A new legislative bill is on the table that would give dietary supplement makers the ability to reference additional scientific information about the health benefits of their products.
Washington, D.C.—In late March, history was made with the passing of healthcare reform, the Patient Protection and Affordable Care Act. While disagreement continues over whether the changes outlined in the legislature will have negative or positive ramifications, supporters of natural health options are examining the numerous provisions in the legislation that address complementary and alternative medicine (CAM).
Rockville, MD—The U.S. Food and Drug Administration (FDA) is working to erase false claims and mislabeling found on food packaging. The group started this appeal in late October 2009 when they announced they would be regulating the language on the fronts of food packages.
The Natural Products Association (NPA), based in Washington, D.C., and NaTrue (a Belgium-based international natural and organic cosmetics association) will create a mutual recognition agreement for "high-level standards for natural personal care." The end result would mean products in compliance with NPA or NaTrue standards would be recognized by the other group, too.
Des Moines, IA-based Kemin Health L.C. appointed Michael Ceddia, Ph.D., to the position of vice president of research and development.
According to show organizers, some 56,000 industry members attended this year's Natural Products Expo West/SupplyExpo, held in Anaheim, CA. Overall, the mood was enthusiastic, though it was clear that the recent regulatory events were a chief concern of many companies. Nonetheless, Expo West offered many educational lessons and was the launch pad for several new products and company initiatives.
all products
New meta-analysis from British Medical Journal (BMJ...
A recent trend popping up in health food is that of...


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39 results for "amare stoudemire"
2013 draft fits for Phoenix SunsChad Ford
The once-proud Phoenix Suns have been slowly fading into the sunset for the past few seasons. What was just a few years ago the most exciting team in the NBA -- led by Steve Nash, Amare Stoudemire and Shawn Marion -- is now a shell of itself. The hi...Blog | January 25, 2013
NBA Draft - Ben McLemore could be best fit for Phoenix Suns on dr...Chad Ford
Chad Ford says Kansas star Ben McLemore has zoomed up draft boards around the NBA and could be the Phoenix Suns' draft option.Blog | Conversation | January 25, 2013
Stoudemire giving back to the gameChad Ford
Amare Stoudemire is quickly turning into a folk hero in New York. Not only has he led the Knicks back to respectability with an MVP-worthy season, he's also giving back to the New York city community -- this time in an attempt to give less fortunate...Blog | January 12, 2011
Final nail in coffin for Suns and AmareChad Ford
Amare Stoudemire's days in Phoenix are over. Two league sources confirmed that Stoudemire ended his negotiations with the Suns on Thursday, essentially ending his tenure with the Suns. The decision to end negotiations comes despite the public post...Blog | July 02, 2010
NBA free agency: Who might be available in 2010?Chad Ford
Chad Ford looks at the unparalleled potential of the free-agent Class of 2010.Story | Conversation | July 02, 2010
NBA free agency: Who might be available in 2010?Chad Ford
Chad Ford looks at the unparalleled potential free-agent class of 2010.Story | Conversation | June 29, 2010
Source: Amare's return to Suns unlikelyChad Ford
Will Amare Stoudemire re-sign with the Suns this summer? That's the question I posed Thursday to a source close to Stoudemire. Stoudemire, you may remember, had his bags packed for weeks, expecting to be traded by the Suns near the February tr...Blog | May 21, 2010
Amare staying in PhoenixChad Ford
The word out of Phoenix is that a last-minute bid for Amare Stoudemire from an undisclosed team has fallen apart. Stoudemire will remain a Sun for the rest of the season. Owner Robert Sarver and GM Steve Kerr have scheduled a dinner with Stoudemi...Blog | February 18, 2010
Amare deal still alive?Chad Ford
It appeared that an Amare Stoudemire trade was all but dead this morning. However, a Suns source tells ESPN.com just 15 minutes before the deadline that the Suns now have a potential deal cooking. No details have emerged and the chances of pulling...Blog | February 18, 2010
Now what for Amare?Chad Ford
Now that the Cleveland Cavaliers have made their big trade, all eyes turn to Phoenix to see what the Suns will do with Amare Stoudemire. Two sources told ESPN.com that the Suns called the Cavs this afternoon and told them they had decided against ...Blog | February 17, 2010
Cavs leading Amare chaseChad Ford
Stoudemire All is still quiet on the Amare Stoudemire trade front. As of Wednesday afternoon, sources familiar with the negotiations said the Suns have yet to signal whether the team will trade Stoudemire to the Cavs or Heat -- or whether it will tr...Blog | February 17, 2010
NBA Draft Blog - Draft picks' value at the trade deadlineChad Ford
Chad Ford explores which NBA teams may be willing to swap a first-round pick for another commodity as the NBA trade deadline approaches.Blog | Conversation | February 15, 2010
Is Cleveland big enough for Amare & Shaq?Chad Ford
On Sunday, ESPN.com's Chris Broussard reported that the Cleveland Cavaliers and the Phoenix Suns had seriously discussed a trade that would send Amare Stoudemire to Cleveland for J.J. Hickson (and the expiring contract of Zydrunas Ilgauskas). As Brou...Blog | February 15, 2010
NBA trade season: 10 names for whom the trade buzz is getting lou...Chad Ford
Chad Ford has fresh scoop on 10 of the hottest names being discussed in potential deadline deals.Story | Conversation | January 21, 2010
Chad Ford: Top players who could be traded this summerChad Ford
Chad Ford takes a look at 10 players who could be traded this summer.Story | Conversation | February 24, 2009
Trade Watch: Which big men could be dealt before the deadline?Chad Ford
Here's a look at the top big men who could be traded before the deadline.Story | Conversation | February 10, 2009


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UIL Class 4A state champion Trophy Club Nelson prided itself as a club without a superstar — a blue-collar bunch that defined team unity on its climb to the pinnacle of the high school soccer mountain. But every train needs a driver, and for the Bobcats that was Ryan Dandan.The senior midfielder patrolled the field as Nelson's general, scoring 13 times and adding 18 assists as the District 11-4A MVP. But it was his control of the game that coach Howard Putter noticed most."His possession of the ball is unbelievable," Putter said. "He holds possession for us in the middle and moves it around, and it's tough to get it from him. On the other side, it's hard on [opposing teams] to pass on him. He's just a force in the middle to go through."Putter credits Dandan's work ethic for much of his success. Ryan moved to Trophy Club from Southlake for his sophomore year, and didn't find an immediate fit."After his sophomore year, he asked me what he needed to do in order to get more playing time," Putter recalled. "Just like you tell every kid, I told him that and he said OK, and he went and did it. You tell him what needs to be done and he's going to get it done. He's going to take care of his business."Dandan proceeded to carve out some school history over his next two years, and he leaves as the school's career assist leader with 33."Nobody outworks him," Putter said. "Even when he's hurt or sick he makes it to practice. He just works unbelievably hard. If he loses the ball, he pressures back. He'll just do whatever you ask as hard as he can. He's all business."When he came in as a sophomore, I had trouble finding a spot for him. The last two years I couldn't take him off the field because nobody could fill his shoes, what he did on the field for us."
2014 Star-Telegram Boys Soccer Super Team
F Anthony Powell, Sr., Keller Fossil Ridge: The Offensive Player of the Year in District 4-5A has a deadly shot from any range and delivered highlight reel goals throughout the year.
F Reggie Gonzalez, Sr., Arlington: The District 3-5A MVP set the Colts' career scoring mark this season, adding 20 to his overall total.
F Cristian Cuadra, Sr., Richland: Twice the district offensive player of the year and this year's 4-5A MVP. His 19 goals in 2014 added to his career mark of 76.
M Ryan Dandan, Sr., Trophy Club Nelson: The District 11-4A MVP and field boss for the state-champion Bobcats. Recorded 13 goals and 18 assists.
M Matt Vafaee, Sr., Mansfield Summit: The District 16-4A Midfield MVP had 15 goals and 14 assists while anchoring a young team that quietly advanced to the regional quarterfinals.
M Michael Andrews, Sr., FW South Hills: The MVP of District 13-4A had 13 goals and seven assists to help steer the Scorpions to a second consecutive district title.
M Cristian Navarro, Jr., FW North Side: Had a flair for the dramatic goal and came up big in the Steers' playoff run as the 13-4A Utility Player of the Year.
D Arturo Tamez, Sr., South Hills: Key figure in a three-man back line that allowed only 10 goals all season, just three coming during the run of play.
D Morgan Pendleton, Jr., Richland: Defensive Player of the Year in District 4-5A, leading a Rebels defense that surrendered just 13 goals in district play.
D Alex Lane, Sr., Arlington Martin: The core of a defense that allowed 18 goals in 25 games; was named Defensive Player of the Year in competitive District 3-5A.
GK Chase Therrien, Sr., Trophy Club Nelson: Anchored his team to the 4A title with 18 shutouts, lifting the Bobcats into the championship game by coming up with a key save in a penalty kick shootout in the semifinals.
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Four hundred people in America have more wealth than half the population. The middle class is shrinking, affecting all American families no matter their socioeconomic level. Join us for a symposium to discuss how journalists can better cover this topic. A comprehensive guide on how to cover economic inequality in your coverage area will be presented. Refreshments will be provided. If you can't make it in person, the event will be live-streamed at rjionline.org/live.
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Robotics Camps Pique Student Interest in STEM and industrial robots
05/04/11 The Florida Advanced Technological Education Center (FLATE), a National Science Foundation Regional Center of Excellence in advanced technological education, is offering several robotics camps for middle school students this summer, and is expanding its program to offer a first time ever industrial robot camp for high school students as well.…
LEGO Education Models go into Orbit with Space Shuttle Endeavor
04/28/11 LEGO Education, a division of the company that makes the popular Mindstorms line of robots, announced it will send 13 LEGO Education models to the International Space Station (ISS) on board the Space Shuttle Endeavor on April 29. The models will be used in eight educational activities that will be…
South Korean Telecom Unveils Robot Playmate for Kids
04/21/11 South Korean telecom operator KT has rolled out a robot playmate for children in a move seen as cashing in on the potentially lucrative robotics industry. Kibot, which has a monkey face and a display panel on its body, can read books, sing songs, play online games, and wheel…
New iPad Game Release Lets You Create Imaginary Robot Company
04/20/11 A new iPad game release called Robot Tycoon lets players build and manage a virtual robot factory. Available for $4.99 at Apple's App Store, the game gives players total control of their imaginary companies. In the process, they encounter challenges on every aspect of the business and must carefully…
U.S., Canada, China and New Zealand Winners at VEX Robotics World Championship
04/18/11 Participants of the 2011 VEX Robotics World Championship were joined this weekend by Kari Byron, host of the Discovery Channel's hit show MYTHBUSTERS and the Science Channel's HEAD RUSH, as winning alliances from the Middle School, High School and College competitions triumphed from United States, Canada, China and New Zealand, after outmaneuvering some of…
Robotics No Longer Limited to After-School Clubs and Programs
04/13/11 Students taking part in a program called Project Lead The Way (PLTW) will usher in a new era – robotics in the classroom – when they compete in the 2011 VEX World Championships taking place Thursday, April 14, through Saturday, April 16, at the ESPN Wide World of Sports Complex at World…
VEX Robotics World Championship at Walt Disney World
04/13/11 Celebrating National Robotics Week, nearly 10,000 middle school, high school, and university participants from 16 countries will compete in the 2011 VEX Robotics World Championship, to be held with free admission to the general public at the ESPN Wide World of Sports Complex at the Walt Disney World® Resort near Orlando,…
Community College Scholars Selected To Design Robotic Rovers
04/07/11 Eighty students from community colleges in 28 states and Puerto Rico have been selected to travel to a NASA center to develop robotic rovers. The National Community College Aerospace Scholars program encourages students to pursue careers in science, technology, engineering, and mathematics (STEM) disciplines. The students will visit either…
STEM Education Age 3 to Grade 12: How Parents and Teachers May Influence a Child's Future
03/25/11 STEM Education—that is, educating for the fields of science, technology, engineering and math—is a challenge faced by the United States. Funding in U.S. schools tends to lean toward athletics and away from math and science. It's quite ironic that so much funding is utilized for fields in which there are…
Second Annual National Robotics Week Takes Place April 9-17
03/16/11 National Robotics Week occurs annually on the second week of April to recognize robotics technology as a pillar of 21st century American innovation. The week's aim is to highlight the growing importance of robotics in a wide variety of application areas and to emphasize its ability to inspire students while…
CoroWare Announces ROS Support, Developer Program
03/16/11 CoroWare, Inc. (COWI) announced support for the Robotics Operating system (ROS), an open-source meta-operating system for mobile robots, on its CoroBot and Explorer product lines. The company will launch a ROS early adopter program for developers, educators and researchers who are building applications on the CoroBot and Explorer platforms,…
Intelitek Unveils New Curriculum for the VEX Cortex Controller
02/14/11 The Introduction to Competitive Robotics curriculum, from Manchester, N.H.-based Intelitek Inc., uses the VEX Cortex microcontroller and easyC for Cortex robotic programming software to help more students become exposed to robotics, competitions, and engineering. The VEX Cortex microcontroller is the standard for VEX competitions. It has built-in bi-directional communication…
Project Lead the Way Enters Into Innovative Partnership with VEX Robotics
02/03/11 Project Lead the Way (PLTW), a provider of science, technology, engineering, and math (STEM) education, announced a new partnership with VEX Robotics Inc. that gives current and future PLTW schools new opportunities both inside and outside the classroom. Under the agreement, the VEX Robotics Design System will be the exclusive…
Panasonic's EVOLTA Robot Completes a New Challenge
12/29/10 Panasonic's EVOLTA Robot finished a long journey in December. The green-and-white robotic man charged up the ancient Tokaido roadway in Japan, traveling from Tokyo to Kyoto. The 500-kilometer trip took EVOLTA Robot (or EVOLTA-kun, as he is known in Japan) two months to complete. EVOLTA-kun pulled a green wagon…
Personal Robotics Market to Top $19 Billion in 2017
12/13/10 While many consumers' current interaction with robots is limited to those that clean their floors, pools, or gutters, ABI Research, in its market study "Personal Robotics," forecasts that the personal robotics market will grow to more than $19 billion in 2017, driven in large part by sales of telepresence…
'The Day the Earth Stood Still' with Roboticist Dennis Hong
11/18/10 "Klaatu barada nikto!" On Monday, December 13, 2010 the Coolidge Corner Theatre's Science on Screen series will feature a special screening of the sci-fi classic The Day the Earth Stood Still combined with a presentation by world-renowned roboticist Dennis Hong of Virginia Tech. The program begins at 7:00 p.m.…
Happy Birthday ASIMO
11/01/10 Ghouls and goblins weren't the only ones partying yesterday—ASIMO, Honda's humanoid robot, celebrated its 10th birthday. To mark the date, dedicated anniversary Web sites and films were launched, with new photos, videos, the story of the robot's creation, and smartphone apps. The application for iPhone and Android smartphones, "Run…
HEXBUGS Swarm into the Holidays with New Micro Robotic Creatures
10/19/10 Innovation First Labs Inc., creator of the popular HEXBUG Micro Robotic Creatures, unveiled its rapidly-growing product lineup for the holiday season, including the first glow-in-the-dark HEXBUG Nano, the six-legged remote-controlled electro mechanical marvel that is the HEXBUG Spider, and three diverse and customizable Habitat Sets for HEXBUG Nano architects.…
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How To Use Bonus Points
1) While you are not required to register an account to make purchases, only registered users with accounts can use the bonus point system.
2) Points earned on an order cannot be used for a discount on that very same order. Earned points are for subsequent orders only.
3) Bonus points generally expire one year after they are obtained. We recommend that if you earn bonus points that you use them as soon as you are able to redeem them. As we often upgrade our shopping cart, we cannot research bonus points you may have earned over one year ago.
4) If you don't have enough points to make a full purchase, the discount will be deducted and you will be brought back to the payment screen and be offered an alternative method to pay for the remainder of your purchase.
5) To use points is to convert them to a gift certificate for later use (or as a gift for someone else), this is how you do it...
First, make sure you are logged in!
1) Click either the "Profile" link in the upper right corner of the main screen or on the "My Bonuses" link down near the bottom.
2) Click on the "My Bonuses" tab.
3) Click on the "Convert to a Gift Certificate" Botton. Note: You need at least 60 points to convert.
4) Fill in your own name twice (If you want to use this for yourself)
5) Fill out how many points you want to convert
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7) Click "Create Gift Certificate"
8) You will be emailed a gift certificate to use in the cart the next time you make a purchase.
9) When checking out, choose "Gift Certifcate" as your payment method
(*** Please note that a "Gift Certificate" is not the same thing as a "Discount Coupon!")
Bonus Points Conversion Rate:
1) On most products in our store, registered customers earn 5% on purchases for later use.
2) To know the value of your points, multiply the number of points you have by 5 to see how much credit you have in Japanese yen.
(Example: 138 points X 5 = ¥690 Japanese yen)
3) Our shop's fixed prices are based on the Japanese yen. To find the value in your local currency, divide yen rate by your currency conversion.
(Example: If $1.00 US Dollar = ¥82 Japanese yen, and you have ¥690 in bonus points. 690 ÷ 82 = $8.41. The tool below can help you determine this easily.)


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