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Hi All
I have a problem with the AutoCAD 2012 P&ID software.
Everytime I try to create a new drawing for a new project I get a JIT error coming up with the message at the bottom of the screen as follows:
************** JIT Debugging **************
Application does not support Windows Forms just-in-time (JIT)
debugging. Contact the application author for more
Can anyone help me with this problem?
To disable Just-In-Time debugging by editing the registry
On the Start menu, search for and run regedit.exe
In the Registry Editor window, locate and delete the follow registry keys:
HKEY_LOCAL_MACHINE\SOFTWARE\Microsoft\Windows NT\CurrentVersion\AeDebug\Debugger
If your computer is running a 64-bit operating system, delete the following registry keys also:
Take care not to accidentally delete or change any other registry keys.
Close the Registy Editor window.
Thanks for the reply.
I am running windows 7 64 bit and found the first file to delete but cannot find the other three files you have listed.
I also have this problem, it has left me stuck unable to use your product
Anyone else have a solution to this problem as the above did not work and I still cannot use this program......
Anyone from Autodesk willing to answer this question and try to help me solve this problem?
He is telling you to delete registry keys not files. I had a lot of trouble when I first installed it too. I had to remove all my previous .NET installations and re-install the latest one and reinstall P&ID then it all seemed to work OK.
I have deleted these files:
HKEY_LOCAL_MACHINE\SOFTWARE\Microsoft\Windows NT\CurrentVersion\AeDebug\Debugger
But I cannot find the other two files.
its probably a good thing you can't find them since he is saying you should delete them anyway.
what is the latest version of .NET that you have on your machine I wonder?
I have .NET Framework 4 extended and the.NT framework 4 client pack and it works fine. before I installed AC i had all kinds of other .NET nonsense installed and ACAD had all kind of problems. Thats all I know about this kind of issue.
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HAWAII, May 2, 2012 – Earlier this week, Republican presidential candidate Ron Paul debated economist Paul Krugman on Bloomberg TV and delivered a powerful statement on the nature of our government's monetary policy:
"Inflation is theft, you're stealing value from people who save money. So if you have a two percent or ten percent, the value of the currency is lost. And it really destroys an important feature of the economy, and that is savings."
Unfortunately, the implications of Paul's warning that "inflation is theft" probably went over the heads of the majority of people who watched the debate. From Capitol Hill to Ivy League university student centers to the streets of almost any city, when asked "What is inflation?" most people will respond "a rise in prices."
Prices are the exchange ratio between money and a unit of goods. The problem with just defining inflation as a general increase in the level of prices is that it does not take into consideration the effects of demand.
In a hypothetical fixed money supply where the total amount of currency never changes, more money chasing one good means less money available to another. Rising prices for one good in response to higher demand should result in falling prices for another good of lesser demand.
If Jack, John and Justin are men shipwrecked on a small desert island and have selected rusty soda bottlecaps as their market currency and there are only 30 caps on the island, increasing demand for Justin's stone hammers means less caps available to purchase John's fish hooks and Jack's palm baskets, thus prices for hooks and baskets should fall.
Under these circumstances, it is impossible that a general increase in prices for all goods on the island can occur without actually adding more bottlecaps. Inflation therefore is more appropriately defined not as an increase in prices but an increase in the money stock.
How inflation ruins an economy and encourages bad decisions
In the case of the U.S. Government, the Federal Reserve is able to artificially expand or contract the total supply of dollars through the control of interest rates. Unlike the desert island where price is moderated by scarcity of currency, no such limits exist for the dollar.
As credit increases, market demand curves increase and higher demand creates higher prices. The evil of a continual credit expansion is that, as Paul suggests, those who receive the credit and spend it benefit at the expense of those who save their money, right up to the inevitable crash of the economy.
Because raising taxes to pay for spending is extremely unpopular, a frequent tool of government is to borrow against the future to finance today's pet projects. Whenever our government "invests" in things – say for example, $295 billion in infrastructure spending under ARA – the recipients of the funding spend the money first, causing prices to rise across the market as demand curves increase for everyone who gets the new money. But those who receive the money last or not at all discover a market where prices have increased but their money in the bank remains the same.
In this regard, both government spending and government control of credit is a terrible inflationary force. Rather than helping the elderly and the poor with fixed or small incomes, government's inflationary interventions in the marketplace punish them with a hidden drain on their money.
On the opposite end of the spectrum, inflation favors reckless spendthrifts and irresponsible, insolvent corporations who spend now and exploit cheap cash from the central bank. As Thomas Paine warned in a 1786 pamphlet:
"There are a set of men who go about making purchases on credit, and buying estates they have not wherewithal to pay for; and having done this, their next step is to fill the newspapers with paragraphs of the scarcity of money and the necessity of a paper emission, then to have a legal tender under the pretense of supporting its credit, and when out, to depreciate it as fast as they can, get a deal of it for little price, and cheat their creditors; and this is the concise history of paper money schemes."
Sound familiar?
This article is the copyrighted property of the writer and Communities @ WashingtonTimes.com. Written permission must be obtained before reprint in online or print media. REPRINTING TWTC CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.

subset: commoncrawl


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Lounge bar within this bowling alley. Located next door to Morrisons superstore.
Used to sell Real Ale, but we understand that none has been available for some time.
Local licensing authority for Ipswich is Ipswich Borough Council
last updated 01/09/2014
(Most pub, location & historic details collated by Nigel, Tony or Keith - original sources are credited)


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Dion is one of the most celebrated performers of the rock era and has been inducted into both the Rock & Roll and Grammy Halls of Fame. In the late 70s, Dion turned his phenomenal talent toward creating popular contemporary Christian music. This CD features one of his best inspirational albums from the Word label, 1986s Velvet & Steel.
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The IBM Research – Ireland lab was officially opened in October of 2011 and is the only IBM Smarter Cities Technology Centre. We conduct research in water, energy, transportation, city fabric, risk, exascale computing, and marine environments. The lab is comprised from top researchers from leading academic institutions including the Massachusetts Institute of Technology (MIT), the École Polytechnique Fédérale de Lausanne, Cambridge University, the Australian National University, and Trinity College Dublin. The lab is also directed and managed by individuals with significant experience at the IBM Thomas J. Watson Research Center.
IBM Research - Ireland conducts research in collaboration with top universities, cities, and industry partners. Our research focuses on advancing science and technology for intelligent urban and environmental systems, with a focus on creating analytics, optimizations, and systems for sustainable energy, urban water management, transportation, and the underlying city fabric that assimilates and shares data and models for these domains.
Research areas for IBM Research - Ireland include: Computer Science, Mathematical & Computational Sciences, Science & Technology, and Systems.
Meet the director
Dr. Eleni Pratsini
Lab Director,
IBM Research – Ireland
Connect with us
Our work
Smarter Transportation
See how we're tackling large volumes of diverse data to monitor transport systems
Recent press
Find out what our researchers are working on.
Meet the researchers
Dr. Olivier Verscheure
STSM & Senior Manager, Analytics & Optimization Research for Smarter Cities
Elizabeth Daly
Research Scientist


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Submitted by MomtheBuilder on
About This Project
I am all about charm and character, but when it comes to my 1940s brick bungalow, the plaster ceiling cracks got on my nerves. Every changing season brought the inevitable expansion and contraction that would leave new mapped territory on the ceilings in the bedrooms. I usually just mudded over them and smoothed them out with a bit of paint, but that was getting old. So, I decided, after much brainstorming, to come up with a permanent solution. I created a ceiling treatment using beadboard and lightweight trim board to make a faux beamed ceiling. The rooms look great and I finished the look with crown moulding. I chronicled the project with detailed step-by-step directions and photos on my blog: www.momthebuilder.net. Check it out and let me know what you think!
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Holy moly!
Absolutely fabulous!


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By the City of Homer, Alaska
For Refurbishment Services of Two Pedestal Cranes on Homer Fish Dock
City of Homer's Port and Harbor is requesting proposals from qualified firms to rebuild/refurbish Crane #6 and #8, two 29 year old pedestal mounted cranes located on the City of Homer's Fish Dock. The cranes will be removed from the Fish Dock, have a complete overhaul on all components performed, be re-coated to factory specifications, and re-installed on the Fish Dock for service. The City's goals for this project are to improve the overall safety and reliability of Crane #6 and #8, and lower energy/operation overhead costs. Proposers are encouraged to consider all advances in related technologies in their proposals.
Sealed Proposals will be received by the Office of the City Clerk, at 491 E. Pioneer Avenue, Homer, Alaska 99603 no later than 4:30 pm, January 31, 2013. Proposals received after the time fixed for receipt of the Proposal shall not be considered.
For Proposal Requirements contact: Office of the City Clerk, 491 E. Pioneer Avenue, Homer, AK 99603, (907) 235-3130. Please direct all questions regarding this project to: Bryan Hawkins, Port Director/Harbormaster, 4350 Homer Spit Road, Homer, AK 99603, (907) 235-3160.
The City reserves the right to accept or reject any or all proposals, to waive irregularities or informalities in the proposals, and to award a contract to the respondent that best meets the selection criteria and the City's needs.
Dated the 11th day of January, 2013.
City of Homer
Walt Wrede, City Manager
Account #: 400-600-5227
Publish: Homer News January 17 & 24, 2013


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Revised Standard Version (RSV) | New International Version (NIV) |
18 "For I know their works and their thoughts, and I am coming to gather all nations and tongues; and they shall come and shall see my glory, | 18 "And I, because of their actions and their imaginations, am about to come and gather all nations and tongues, and they will come and see my glory. |
Revised Standard Version of the Bible, copyright 1952 [2nd edition, 1971] by the Division of Christian Education of the National Council of the Churches of Christ in the United States of America. Used by permission. All rights reserved. (Revised Standard Version - Holy Bible) | Scripture quoted by permission. Quotations designated (NIV) are from THE HOLY BIBLE: NEW INTERNATIONAL VERSION®. NIV®. Copyright © 1973, 1978, 1984 by Biblica. All rights reserved worldwide. (New International Version Bible Online) |


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Love it
By thebeave
from Calgary alberta
I love all Pur mineral products. I have been using them for many years.


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I have fine wavy chemically relaxed hair and this Dove conditioner left it dull and lifeless. It also didn't detangle very well. They sucked me in with a cheap sale price. I wouldn't buy it again.
I really like this stuff its extra moisturizing and great to use after hilighting my hair it helped get it back to a soft silky state. Not too heavy either for my fine but lots of it hair!
Bought this along with the shampoo and this leaves my hair VERY soft, tangle-free and smooth. I would recommend this to anyone who has dry, damaged hair. I blowdry my hair 5 days a week, and it has never been so soft and manageable. I'll continue buying Dove's Intense Moisture shampoo and conditioner until something better comes along, but this is a great drugstore shampoo & conditioner.
I hate this. I don't think I hate it as much as the matching shampoo, but they're both worse than useless to me. I have dry, fine hair and this not only didn't provide any moisture, it seemed to suck the life from my hair like a vampire on a virgin's neck. I was left with a mess of tangles and a dry, itchy scalp. Avoid this at all costs--seriously, you're better off with a head full of filth than using this stuff.
I cannot imagine who could use this conditioner and its matching shampoo. I couldn't recommend it to anyone, not even my worst enemy. Avoid, avoid, avoid as though it's a bottle full of plague.
I used to use all salon brand shampoos and conditioners. My latest fave before trying the Dove Intense moisture line was Bed Head Moisture Maniac. But once I tried this, I realized my expensive hair product days are over. I do miss the fruity smell of Bed Head... but this product leaves my hair silky, soft, and manageable. BTW, my hair is color treated, but this product treats me hair well :-)
Update: I heard some info about this shampoo having too many sulphates, which are bad for hair long term. Back to Bed Head!
More reviews by Scarlett_Canada
Best drugstore conditioner I have EVER used...and I have tried them all!!
Wow!!!! My hair is light, soft, and not at all like its usual state, all due to a wonderful little conditioner. Dove Intense Moisture has done what the millions of bottles of Pantene couldn't do for my hair: moisturize without taking out the bounce in my hair. I love it, it's that simple.
over the years i've done a lot of damage to my hair. after color correcting it, dontating 11 inches & getting it back to my normal color, i needed a conditioner (& shampoo) that would not weigh my hair down, rinse out completely and not irritate my scalp. this is my HG of shampoo & conditioners. washes clean out. no soapy/oily feeling and leaves my hair soft and smelling fresh.


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comezone's LomoHome
male (29) from Mexico City, Mexico
Mexican; 27 year old lomographer who loves photography, advertising, music, partying, reading and being with the girl I love. I spend a lot of time at lomohomes looking for inspiration and new techniq…ues. I like meeting interesting people arround the world who enjoy doing the same things I do. Lomographer since 2008. My favorite partners: lc-a+, fisheye2 and my diana f+. I love the idea of freezing moments and I hope I can keep doing this for as long as I live. Follow me on twitter @comezone Turn off your TV, go out with your LOMO. keep shooting... lomo on! show more show less
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Lists: Drake and other teen actors turned musicians
By Sarah Godfrey
Drake's "Thank Me Later" isn't out until Tuesday, but thanks to widespread leakage, we know that Aubrey Graham is no longer that dude who used to be on television who makes decent mixtapes -- he's now that dude who used to be on television who makes decent albums.
His full-length, major label debut also grants him entry into an exclusive club: child television actors turned musicians. Those familiar with Drake know that before he starting hanging out with Lil Wayne, he was Jimmy Brooks of the Canadian teen drama "Degrassi: The Next Generation." The fact that he's gone from "Degrassi" to respected MC is beyond impressive. But he's not the only teen actor to pull off such a tricky switcheroo.
Click Track runs down some of the most successful* TV-to-CD transitions** in recent memory.
Janet Jackson
Key small screen contributions: "Good Times," "Diff'rent Strokes," "Fame"
Given her family background it's not exactly shocking that Jackson turned out to be more of a singer than an actress. But before "Rhythm Nation 1814," "Control" and even her eponymous 1982 musical debut, she was just Little Penny from "Good Times."
Rilo Kiley (Jenny Lewis, Blake Sennett)
Key small screen contributions: "Growing Pains," "Boy Meets World," among others
Blake Sennett/Soper was on "Boy Meets World" and had brief guest spots on some of the best sitcoms of all time: "Family Ties!" "Wonder Years!" "Highway to Heaven!" Jenny Lewis was the adorable little redheaded child actor best known (at least in my mind) for giving Ben Seaver his first kiss on the seminal "Growing Pains" episode "Ben's First Kiss."
30 Seconds to Mars (Jared Leto)
Key small screen contribution: "My So-Called Life"
It doesn't matter how many angsty songs Leto sings, or how much guyliner he piles on, he will always be Jordan Catalano, the object of Angela Chase's affection.
Wicked Wisdom (Jada Pinkett)
Key small screen contributions: "A Different World," "Doogie Howser, M.D."
Back when Jada Pinkett Smith was just Jada Pinkett, she portrayed Lena James, a freshman at Hillman College, the fictional university at the center of "The Cosby Show" spin-off "A Different World." Pinkett-Smith didn't jump straight from the small screen to the studio, though. She did some film acting and married Will Smith, who, incidentally, went from being a musician to young television star - go figure.
*Successful for our purposes eliminates Lohan, Duff, Love Hewitt, and the like
** "Mickey Mouse Club" alums and Partridge Family members don't count, simply because it's not really a tough switch to move from singing on a television show to singing on an album
Sarah Godfrey
June 10, 2010; 12:00 PM ET
| Tags: 30 Seconds to Mars, Blake Sennett, Drake, Jada Pinkett Smith, Janet Jackson, Jared Leto, Jenny Lewis, Rilo Kiley, Wicked Wisdom
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Wed, Aug 27, 08 at 18:45
Plant Sale Oct 11-12 Sat. Sunday
Huntington Gardens Free Parking no cost to the sale Where: in parking lot lane entry lane to step What: species with labels, and documentation. The Huntington will have a least 100 flats for sale, but not all the same time. Not at eBay prices These are freshly rooted and clean soil. Please come and join me. Norma |
Follow-Up Postings:
I wish I were closer. Norma I thought you once posted that Huntington has mail order sales-was I dreaming this. I could not find anything on their web site. I hope you you have a successful sale! Diane |
- Posted by dufflebag2002 Calif. 91607 (My Page) on Fri, Aug 29, 08 at 15:06
Yes they have mail order sales. "Forscate" is being offered at this time. Norma |
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Full title reads: "'Round The Houses'. Cars race through Limerick streets".
Limerick, Eire, Southern Ireland, Republic of Ireland.
Pan along racing cars lined up in the pit lane for the Limerick motor race.
CU of racing driver.
MS of Mayor of Limerick ready to wave flag to start the race.
Cars speed away from the start. Fontes, C Brackenbury, Austin Dobson, Stanley Woods (the famous motorcyclist), and Pat Fairfield are among those competing.
Various shots of the road race circuit as cars speed around. Crowds watch from all kinds of vantage point.
Fontes wins and Fairfield is second, they are waved over with the chequered flag.
MS Fontes and Fairfield celebrate with a drink.
N.B. Item found in Unidentified Gazettes reel. Matches missing item from 35/58.


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Kaitie Sisk, of Chesterfield, was recently selected for membership in the National Society of High School Scholars, according to information from the honor society. Sisk is a student at Cosby High School.
The honor society recognizes top scholars and invites only those students who have achieved academic excellence, the press release says. Membership in NSHSS entitles qualified students to enjoy a wide variety of benefits, including scholarship opportunities, academic competitions, free events, member-only resources, publications, participation in programs offered by educational partners, online forums, personalized recognition items and publicity honors, the release says.


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Creating an account with Tribecafilm.com gives you access to more features and services, like our weekly newsletter and other special features just for the film community.
With five outs remaining in Game 6 of the 2003 National League Championship Series, Florida Marlins second baseman Luis Castillo hit a foul ball straight for Chicago Cubs left fielder Moises Alou. But the crucial catch was not to be. Instead, a flurry of hands reached out from the stands, deflecting the ball into the crowd, and instantly one man's name, like Bill Buckner's before it, became synonymous with blowing it in a critical, high-stakes moment: Steve Bartman. In fact, dozens of errors contributed to the Cubs' loss in 2003, and the Red Sox still had one more whole game to play in the 1986 World Series after Buckner's legendary gaffe—yet these are moments that will live forever in the annals of sports infamy. Why?
With Catching Hell, Academy Award®-winning documentarian and Tribeca alum Alex Gibney probes this topic of sports curses and scapegoats with his signature incisiveness, tracing the roots of our compulsion to focus misplaced blame for an entire team's legacy on small moments of tangible ineptitude. In the process, Gibney's comprehensive interrogation of this under-examined sports phenomenon lends insight and a bit of heroic tragedy to Bartman's own curse of undeserved notoriety.
Produced by ESPN Films, Catching Hell will premiere on ESPN September 27.


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Mosca - Babou Ceesay
Lady Would-Be/Bonario - Tom Canton
Voltore/Nano - Karina Fernandez
Corbaccio/Celia - Amara Karan
Corvino/Peregrine - Simon Rhodes
Volpone - Jamel Rodriguez
Hackney Ensemble: Mel Bethune, Steve Hart, Ali Kakande, Brian Innes, Keon Martial-Phillip, Roberta Pierfederici & Carol Rowley
All photos by Stefan Lacandler
Director: Anna Jones
Designer: James Turner
Music: Elspeth Brooke
Lighting: Nic Holdridge
Currently touring in London schools - 2014
NYLon is currently touring The Brooklyn Bumpkin, a solo show with live music for audiences aged 8 and above. It is inspired by Jamel's own childhood experiences in the Dominican Republic. The Brooklyn Bumpkin is a lyrical and fantastical coming of age tale about a ten year old from Brooklyn taken to the Dominican Republic for the first time to stay with his grandparents in the Cordilleras mountains. It will explore themes of identity, belonging and the child's imagination.
The piece was workshopped across December and January, in part with the help of year 5 students at Henry Maynard School in Walthamstow. The Arts Council funded research and development period allowed the creative team time and space to devise original material in the rehearsal room and to discover a unique production language so that the final piece is an exciting fusion of movement, music, sound and text.
Actor/Co-Writer Jamel Rodriguez / Director/Co-Writer Anna Jones / Dramaturg Margaret Glover / Musician/Composer Stephen Hiscock / Stage Management Rosalind Doré /
TALLY HO! by Stephanie Fleischmann
Roundhouse, 2-12 January 2013 (two week R&D)
Tally Ho! tells three stories in parallel: that of Edna, a Kenyan schoolteacher who has run away to London, escaping her class of 204 children; Vee, one of Edna's pupils who, unbeknownst to Edna, has stowed away on Edna's journey; and Bessot Suarez, a young woman from Florida, similarly adrift in London, trying to make sense of her family history and sense of self. The lives of the characters repeatedly intersect around an accident in the street. Magical realist in tone, yet tackling contemporary issues of immigration and belonging, Tally Ho is a lyrical, ambitious re-imagining of an international London.
STEPHANIE FLEISCHMANN is a playwright and librettist. Her plays have been performed internationally and across the USA and include Red Fly/Blue Bottle (Latitude 14: HERE Arts Center; Noorderzon Festival, NL; EMPAC), Tinder (Exit Festival, Creteil, France), The Secret Lives of Coats (Playlabs, Whitman College).
Written by Stephanie Fleischmann / Performed by Tres B, Chipo Chung, Tamzin Griffin, Ruvimbo Govera, Tony Guilfoyle, Jacqueline King, Rebecca Kiser and Jamel Rodriguez and 30 young people aged 7-25 from Roundhouse's Take Part programme / Director Anna Jones / Design by Merle Hensel / Music by Elspeth Brooke and Tres B / Sound Design by Ben Hillyard / Lighting Design by Lee Curran / Stage Management by Rosalind Doré / Produced by Rosie Kelly and The NYLon Project
Funding Partners: The Arts Council, NYLon Friends, Roundhouse, Skidmore College
PLUCKER by Alena Smith
World Premiere
Southwark Playhouse, 15 June – 3 July 2010
Ever since Alexis, a young composer, moved in with her boyfriend in way uptown Manhattan, her pet parrot has been having an anxiety attack. What's worse, Lee, the girl she's been flirting with, just showed up uninvited to dinner - and Julian and Thomasina, The Perfect Couple, are due over any minute. And is it really a good idea to start downing shots of a so-called truth serum?
Plucker is an old-school farce about a new generation dealing with the anxieties of commitment and co-habitation.
ALENA SMITH is a writer who lives in Los Angeles. She created Tween Hobo, a Twitter account, which is being turned into a book, Tween Hobo: Off the Rails to be published in 2014 by Gallery Books. Alena graduated from the Yale School of Drama, and her plays have been produced in New York, London and Germany. Plays include The Bad Guys (also now a film by director Carlos Rincones), Plucker, The Sacrifices, and The Lacey Project.
'It focuses seriously on a group of 29-year-olds looking long and hard at issues of relationships and commitment, money and discarded dreams... Anna Jones's production is pleasingly sparky... this particular Smith and Jones form a fruitful partnership.' Fiona Mountford, The Evening Standard
'Plucker at the Southwark Playhouse is worth a look. New American female writer, and female Brit director too. Modern day farce on what it is to be in a relationship, and maybe slip out of one too. Great stuff!' Daniel Harding, The Guardian, Comment
'There is an element of farce in that there is some awkward information that one of the characters is hoping to keep secret that continually risks being revealed, but this is also a very serious look at contemporary attitudes to relationships through a group of thirty-year-olds (+ or -) who are beginning to feel it is time to settle down…
The fluidity of the playing and the vitality of Anna Jones' production keep one interested in which way the plot will turn next.' British Theatre Guide
'Co-habitation is subject to extreme scrutiny this week over on Tooley Street at the innovative Southwark Playhouse. NYLon productions present this intriguing exposition of the paranoia that can come with emotional commitment.' Sophie Jackson, AnOther Magazine Listed as a Global Cultural Highlight
Written by Alena Smith / Performed by Emily Bevan, Claire Cordier, Juliet Crawford, Jamel Rodriguez, Paul Westwood / Director Anna Jones / Set design by vPPR / Costume Design by Ellan Parry / Music by Elspeth Brooke / Sound Design by Ben Hillyard / Lighting Design by Will Reynolds / Stage Management Rosalind Dor and Sophie Goody / Produced by Paul Muir and The NYLon Project
Funding Partners: NYLon Friends
THE SHOT Devised by Bone Orchard with Cathy Caplan
The Old Can Factory/Theaterlab, New York, 9-19 September 2009
The Shot is about a series of war photographs that depict a dead marine, taken by a photographer embedded with the marine's unit in Afghanistan. A journalist who is writing a long article about the subject takes the photographer to visit the marine's bereaved parents and the meeting proves incredibly difficult for both sides. The tragic, intense nature of war and its consequences is juxtaposed with a near absurdist romantic comedy between the journalist and a scatty TV anchorwoman.
Devised by Bone Orchard with Cathy Caplan / Performed by Stephanie Bratnick, Gardiner Comfort, Brian Farish, Jason Fleitz, Laura Jensen & Jamel Rodriguez / Director Anna Jones / Dramaturg Roweena Mackay / Design by Anya Klepikov / Sound Design by Charles / Lighting and Projections Design by Burke Brown / Produced by Anna Jones for Bone Orchard
day lights the bone Devised by Bone Orchard / Conceived by Anna Jones
Chashama @ Red Shade Plaza, New York, July 2007
day lights the bone is a silent piece created for Red Shade Plaza, a park beside the Hudson river, surrounded by new building developments. It is a meditation on the varying rhythms of New York featuring 30+ performers exploring the city's past and present: who inhabits it now and at what cost to those who came before.
Devised by Bone Orchard with Anna Jones / Performed by 30+ performers, including Sarita Covington, Laura Jensen, Stephen Moore, Eric Ramey, Jamel Rodriguez, Maggie Surovell / Dramaturg Roweena Mackay
"This is an endearing production and one that doesn't deserve to slip under the radar." Evening Standard
NYLon Projects presents THE HACKNEY VOLPONE or THE FOX, a classic comedy about obsessive greed and a con trick that threatens to spin out of control. Across one day, three years of conning finally catch up with nobleman Volpone and his faithful servant Mosca, leading to a series of unexpected events.
The professional cast of six includes co-artistic director Jamel Rodriguez (New York Theatre Workshop, Soho Rep in New York) playing Volpone and Babou Ceesay (National Theatre, Lewis) playing Mosca. The four other professional actors: Tom Canton, Karina Fernandez, Amara Karan & Simon Rhodes - each double roles.
The professional company are joined by seven community members, playing a host of supporting roles. The company represents the many voices of Hackney today.
Designer: James Turner / Lighting Design: Nic Holdridge / Music: Elspeth Brooke / Stage Manager: Maikel Bellanco / Edited and Conceived: Anna Jones & Jamel Rodriguez / Director: Anna Jones
You can purchase tickets to 'The Hackney Volpone' by clicking on this link: http://www.themillcoproject.co.uk/the-hackney-volpone-or-the-fox
Photo by Sfefan Lacandler


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Four Rooms is a 1995 anthology comedy film directed by Allison Anders, Alexandre Rockwell, Robert Rodriguez, and Quentin Tarantino, each directing one segment of the film that in its entirety is loosely based on the adult short fiction writings of Roald Dahl, especially Man from the South which is the basis for the last segment, Penthouse - "The Man from Hollywood" directed by Tarantino. The story is set in the fictional Hotel Mon Signor in Los Angeles on New Year's Eve. Tim Roth plays the hotel bellhop, the main character in the frame story, whose first night on the job consists of four very different encounters with various hotel guests.
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What would be some good choices being they would only be getting a good dosage of morning sun? Some areas will get some more early/late afternoon sun. These plants will be for the walkway and surrounding entrance of my house. I would prefer varieties that don't need support. I'm really looking forward to planting an edible garden :) Thanks |
Follow-Up Postings:
I would suggest Wintergreen, Gaultheria procumbens. It has very attractive evergreen leaves, little tubular flowers, and attractive edible red berries. It slowly spreads by underground runners. Another is Lingonberry, Vaccinium vitis-idaea, ditto the above. Both would require acid soils, if you have alkaline soil they probably wouldn't work. |
- Posted by gardenpaws_VA z7 NoVA (My Page) on Mon, Feb 14, 05 at 22:31
You could use most any of the mints. Also, most greens (lettuce, spinach and such) don't need as much sun as fruit-bearing plants, so could be grown in the area you describe. Alpine strawberries would do quite well there, too, and look nice for most of the year. |
Red Currants... Mine get only 1 1/2 to 2 hours midday sun (between the house and a fence) and they fruited profusely. Tasty little things too. I'm zone 6 too, so they should be ok for you climate-wise. ~Chills |
All currants (red, white, pink, black) plus european gooseberries. Parsley and basil (especially purple) will look nice. And for strange reasons I have biger harvest of cucumbers in partial sun by my house than in vegetable bed in full sun. If you like to experiment, some people eat young sprouts of daylilies (they definitely will grow in partial shade). |
- Posted by scottfsmith 6B/7A MD (My Page) on Tue, Mar 1, 05 at 22:37
My currants/gooses in 1-2 hour location are not doing very well, they are starting their third year and have hardly grown at all so far. It could be something else bothering them like the soil or whatever. But it gives another data point to add to the above experiences. Rhubarb does well for me in only a couple hours. I think it looks very nice as well. In fact in my climate it won't grow in the full sun, its too hot. Scott |
Chinese Leek AKA: Garlic Chives can work. Eat leaves Oct - June, then stop cutting and let em flower...blooms look like drifts of paperwhites. These are bulb-forming perennials that can be planted/transplanted year round. Control seed as flowers fade so you only have plants where you want them. Clumps grow thicker, too as leaves are cut - so keep it up! Soon you'll be sharing both seed and clumps with friends. |
Sharing? I wish. I've been growing Garlic Chives for years & now have them EVERYWHERE!!!!!! People make the sign of the cross when they see me coming - lol!! They self-sow prodigiously, but I still leave the seed pods because they are so attractive in the winter. I have also used the dry seed heads, spray-painted gold, to decorate Xmas gift baskets. Although I know & have seen recipes for using them alone as a vegetable, I use mine most as a substitute for regular chives (which I also grow) sometimes. The flowers are also nice additions to salads, stirfries, & as garnishes. |
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Spiritual Guidance: Beta patch 13221 and holy priests {WoW}
Nov 1st 2010 6:59AM Sadly Holy priests have been nerfed constantly since vanilla, when we were truly the kings of healing. Now we are a pale shadow of that and are probably right now in beta the most inefficient and weakest of the healing classes.
WoW Insider Show Episode 159: A big burly kraken {WoW}
Oct 11th 2010 3:06PM How about getting us up to date please.
WoW Insider Show Episode 158: Orgrimmar Bar Crawl {WoW}
Oct 2nd 2010 3:35AM Looks like they are just skipping the one they promised for last weekend :)
UPDATE: Fields of Honor Loot Card EU giveaway {WoW}
Jul 1st 2009 8:01AM Does it come in a low fat option?
Enter to win one of six loot card codes from WoW Insider and WoWTCGLoot {WoW}
May 13th 2009 7:12PM Whee ... another contest
Spectral Tiger is awesomness
Patch 3.1.2 hits the PTR, premades available {WoW}
Apr 30th 2009 8:37PM delete your cache folder .. after leaving game of course :)
UPDATE: Blood of Gladiators Loot Card EU giveaway {WoW}
Apr 15th 2009 5:14AM Nice to have a competition that EU players can participate in :)


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The Vegetarian Guy
read… eat… live…
Sep 9
If it's Saturday morning, odds are I'm at the Royal Oak Farmers Market. Back in the days when I was chef and proprietor of Inn Season Cafe, the market was our main source of seasonal produce. Three days a week I rolled flatbed carts stacked with produce through the aisles and into my truck for the short journey to the restaurant. Sometimes at the end of the market day, farmer friends would pull up to our back door with their extra corn, squash, pumpkins and zucchini which we gave to customers and local soup kitchens. Sharing this connection with the farmers who work the land was a foundation of what we did at Inn Season Cafe. The Cafe was farm to table from its inception in 1981. The current owners remain committed to this now-popular approach to food in restaurants and homes.
Since its establishment in 1929, the Royal Oak Farmers Market has played a key role in the community. Like the venerable Eastern Market in Detroit, it supplies chefs, serious cooks and canners with a wide variety of local produce and agricultural products. Anchors such as Cinzori Farms, Hampshire Farms and Nature's Pace Organics make it the best market for certified organic produce in Metro Detroit.
Today, each visit to this bustling market continues to fuel my culinary passions as they did during those Inn Season Cafe years. Every Saturday exciting discoveries await me on the rows of tables that stretch from one end of the market to the other–fresh produce picked only hours before: Jimmy Nardello peppers, okra, corn, beans and heirloom tomatoes–just to name a few.
September is the final hurrah of the Michigan summer harvest and watermelons of all kinds are plentiful providing an opportunity to squeeze in refreshing beverages–ok, pun intended. Remembering the Agua Frescas I enjoyed so much last year in San Diego, I felt inspired to make a local Michigan version with a Cuban Mojito accent. This week, Don Cinzori helped me pick a beautiful yellow watermelon which I used along with the abundant mint growing in our kitchen garden to make my version of Agua Frescas for dinner guests that evening.
In hotter climates, tradition has long embraced a variety of fruits and spices for thirst-quenching drinks. Like the limonatas of Italy and the Sharbats of India, the Agua Frescas help balance the intense flavors in the often fiery cuisine of Mexico, but this drink is so refreshing, it goes well with any food any time of the year.
Chin chin!
Yellow Watermelon Agua Fresca
Serves four to six
Cut rind off yellow seeded or seedless watermelon. Cut into large chunks, place in blender and grind until smooth on slow speed without breaking seeds. Strain into a bowl using a coarse wire strainer with holes large enough to stop seeds. A juicer will also work for this. Yield depends on size of melon-10 inch diameter will yield 4 to 6 cups of strained juice.
Simple lime syrup
1 cup water
1 cup organic cane sugar
¼ cup fresh squeezed lime
In a 2 quart sauce pan, simmer sugar and water until sugar is dissolved. Cool and then add lime juice.
Option: Substitute sugar syrup with organic light agave syrup.
1 cup mint leaves
2 cups ice
Place 2 cups watermelon juice, 2 tablespoons fresh mint (8 large leaves), 2/3 cup ice and 2 tablespoons lime syrup in blender. Pulse until ice and mint leaves are crushed. Pour into two 8 ounce glasses, garnish with a fresh mint leaf and serve. Repeat as desired.
Oct 26
As I step through the sliding doors of the San Diego Airport, the intense heat of the fall sun reminds me that San Diego is indeed a desert despite the numerous efforts to turn the ecosystem into one that is temperate and green. This is readily visible in any patch of land left to fend for itself without the aid of water and it plays into the seasonal abundance, or sometimes lack thereof, at the local Farmers Markets. Wherever I travel, I practice the burgeoning art of farmers market tourism. Each market reflects the pulse and flavor of the neighborhood it is in. Markets are places where people bond over food with spontaneous discussions and interactions without pretense. I've arrived in San Diego at the peak of the late summer harvest.
My first market is the North Park Farmers Market. It reflects a neighborhood which has become a trendy destination and boasts the most vegan restaurants per capita in San Diego. Goyo Rodriguez of JR Organics has a table teeming with produce. I purchase some tender wax beans, candy sweet strawberries and a provocative Frog Skin honeydew melon.
Next stop is Moncai Vegan. Donald Moncai tells me about the new vegan restaurant they are about to open around the corner as he plies me with samples of his vegan donuts and a thirst-quenching hibiscus iced tea.
Mel Lions, Wild Willow Farm mastermind and fearless leader, told me last time I was in town that they were selling produce from the community farm at the Imperial Beach Farmers Market. It was the only all vegetarian market I was aware of, abundant with plant-based vendors offering prepared foods. Since then, market management has changed and the direction with it. While the vendors who offered vegan foods are gone, there is now a significant organic produce presence anchored by the Wild Willow Farm. I am immediately drawn to the bright reddish-purple bunches of amaranth.
The location of this market is magical. It is on Imperial Beach right next to the pier. Whenever I'm here, I walk to the end of it where I frequently see schools of dolphins swimming and playing nearby.
The Little Italy Mercato is a must-visit market–a treasure trove of culinary gems located in one of the liveliest districts in downtown San Diego. The first farmer I speak with is Jeff Alves of Terra Bella Ranch, the go-to stall for fresh organic almonds, walnuts and ever-enticing red walnuts. It is easy to become spoiled by the quality of his nuts, I have never found anything that comes close. The news from Jeff is their new mail-order and Farm-to-Office service for their products. I am thrilled! This is a great way for me to get his extraordinary organic nuts and fruits in Michigan. Terra Bella also grows and prepares delicious unsulphured organic apricots, tangy sun dried tomatoes, fresh figs, avocados and a number of other crops.
I continue through the market keenly aware of the shimmering San Diego bay, swaying palm trees and nothing but blue skies smiling at me, not to mention the many wagging and sniffing dogs who are always welcome here. Mark of Happy Pantry: T.G.I.F. Thank God Its Fermented stops me to offer samples of raw krauts, pickles and kimchi. I opt for the Power Krautage, a super-green-food infused kraut with subtle notes and great flavor.
Suzie's Farm can be found in markets throughout San Diego–always presenting a cornucopia of what the season is offering. Today's stall is full of micro greens, peppers, beans, zucchini and an abundance of heirloom tomatoes.
The star of the day is their Indigo Rose tomato with a spicy plum-like flavor and a provocative dark color. To my delight, they also have Shishito peppers, a mild Japanese sauteing pepper with tender skin and the wonderful flavor of spicier chiles.
With my remarkable bounty in tow, I head over to the Wild Willow Farm in the the heart of the Tijuana estuary between the Mexican border and Imperial Beach. I have been visiting the farm and participating in events since its 2009 inception (see video here). I've enjoyed watching their progress over the years as the people of this community are dedicated and full of energy. I arrive just as a fundraising 5k fun run ends and the volunteers are making their way through the fields to attend to the farm's needs.
It is a pastoral scene with goats being fed, roosters crowing and amaranth swaying with the cool ocean breeze. The Wild Willow Farm & Education Center works with five school systems throughout San Diego County to help children understand the connections between the land and the food they eat. San Diego is very fortunate to have them.
From here, I drive down the dusty lane to Suzie's Farm on Sunset, a single 140 acre parcel. Suzie's has been instrumental in bringing the culture of local organic food to the people of San Diego County. Ideally situated near Wild Willow Farm, Suzie's has a stand selling produce picked that day from their fields. I stop by, chat and pick up some green beans, a small watermelon and a bottle of Jackie's Cherry Bomb Jam created from the farm's spicy cherry peppers–a delicious combination of sweet and hot!
This is the big farmer's market day in San Diego County with lots of great ones to choose from. I decide on three of my favorites: Rancho Santa Fe Farmers Market, La Jolla Open Aire Farmers Market and Hillcrest Farmers Market. The Rancho Santa Fe Farmers Market is sponsored by the Helen Woodward Animal Shelter. Volunteers from the organization walk adorable and adoptable dogs through the market each week. It is a mellow market with understated elegance.
Market master Raquel Pena has assembled a foodie's paradise of vendors. Akram Attie of Thyme of Essence makes fresh Manoushe sandwiches. He deftly toasts flatbread on a Mongolian-style grill and fills each sandwich with slices of Persian cucumbers, vine-ripened local tomatoes, his personal brand of za'atar and a touch of his self-harvested California extra virgin olive oil. I follow this culinary treat with Emilio's Andalusian blended gazpacho. It is bursting with a rich tomato flavor and has undertones of olive oil and spicy garlic–one or two spoonfuls will not do as it is deliciously addictive.
I pick up a loaf of naturally fermented whole grain bread from the Prager Brothers Artisanal Bakery stall. Handcrafted the way bread is supposed to be, this alone would be worth the drive to the market.
From here, I drive down the coast past the vista of surf rolling against the bluffs of Torrey Pines to the La Jolla Open Aire Farmers Market. This market has greatly expanded since my cooking-demo days here. Nicolina Alves has nurtured the market into a wonderful community center full of dedicated farmers and delicious food from a variety of vendors. I find amazing Barhi dates from Futterman Farm which are dried right on the palm and taste like juicy caramel candy. Dennis Stowell of Tom King Farms is selling large, succulent figs and giant bulbs of strong and spicy Georgian garlic which are begging to be sautéed.
Next stop is the Hillcrest Farmers Market, which is the closest market to our home in Mission Hills and widely considered the go-to market in San Diego. People commonly compare it to the Santa Monica market and those of San Francisco. One of my favorite farmers, and certainly the liveliest, is Barry Koral of Koral's Tropical Fruit Farm. This week the sweet-incense of guavas and vibrant deep red pomegranates attract people to his small, but formidable, stall.
The market is open from 9 to 2 and he talks the entire time with passion about the health and vitality his fruits and raw foods provide. I buy some Fallbrook macadamia nuts and set up a mail order shipment of his unparalleled Reed avocados.
The farmer's markets of San Diego are festive and full. They are the new town centers, combining people and food into social sustenance. The market energy is transferred home because market day meals are the best and most inspired meal of the week.
Wild Yam Soba Noodles with Indigo Rose Tomatoes, Amaranth and Walnuts
Serves 2
1 cup yellow wax beans, cut in 1/2 inch pieces
1 tablespoon extra virgin olive oil
1/2 pimiento pepper, finely diced
1 clove garlic, minced
1 teaspoon crushed red pepper
2 cups red amaranth leaves, coarsely chopped
4 cups Indigo Rose tomatoes, cut in half
1 teaspoon sea salt
2 teaspoons balsamic vinegar
1 teaspoon dried oregano
1/2 package (4 ounces) Eden Foods Wild Yam Soba noodles, cooked per instructions and drained
In a medium-sized sauce pan, bring 2 cups of water to a boil. Add wax beans and cook for approximately 30 seconds. Drain in strainer then rinse beans with cold water. Reserve. Heat large skillet on medium-high heat, add olive oil, garlic and crushed red pepper. When sizzling, add the wax beans, amaranth, tomatoes and sea salt. Saute until the tomatoes are tender and beginning to break down, then balsamic vinegar and oregano.
Place the noodles into a large serving bowl and gently stir in the tomato mixture. Serve immediately.
Shishito Peppers
1 tablespoon extra virgin olive oil
4 cups Shishito chiles, wash but don't remove stems
1/2 teaspoon coarse sea salt
Heat a 6 to 9 inch skillet on medium high heat (a cast iron skillet works well). Add the oil, chiles and salt. Saute and turn the chiles until blistered. Serve immediately
Japanese Cucumber Salad
1 cup Japanese cucumber, sliced into thin half moons
1/2 cup tomatoes, diced
1/2 cup fresh figs, cut into 1/2 inch pieces
2 teaspoons red onion, finely minced
2 tablespoons extra virgin olive oil
2 teaspoons rice wine vinegar
1/4 teaspoon sea salt
Mix all ingredients in a bowl. Allow to rest for 15 minutes before serving.
Sep 7
Every fall at harvest time, I write about the Michigan farmers markets which are bursting with colorful fruits and vegetables. Throngs of people converge on the markets to join in the harvest bonanza. The vibrant orange, red and yellow heirloom tomatoes, pure green zucchini, bright yellow summer squash and deep green kales, collards and chards entice the eye like a Jackson Pollock art exhibit. My readers know how much I admire and respect the men and women who work so hard to grow this food as free from adulteration as possible.
I'm never sure what I'll find this time of the year at the market. The ripening of each vegetable is totally up to the predictably unpredictable Michigan weather. There are always pleasant surprises–tender young okra from Cinzori Farms one week, baby fennel from Nature's Pace Organics the next. I realized early on in my cooking career that planning the week's meals around seasonal crops is how life was lived before modern commercial farming–a rewarding and healthy way to nourish body and soul.
For me, shopping is only the beginning of the journey. Upon arriving home, it is a pleasure to prepare dishes from vegetables harvested within twenty-four hours of reaching the market. I then embellish the creations with tender herbs and greens right from my kitchen garden.
My dishes are prepared using simple techniques to allow the incredible flavor of each ingredient to speak for itself. The meal reflects the colors and textures of the market and is contemplative and energizing to consume.
Below is a recipe good at any time of year, but best during the peak harvest of tomatoes and corn. It is a whole grain corn cake made in the style of a South Indian Uttapam or a Gujarati Poodla.
Freshly Harvested Corn, Hemp and Chia Cakes with Fresh Tomato Relish
Serves 6
Corn Cakes
1 cup ground whole cornmeal with the germ
1/2 cup hulled hemp seeds
1/4 cup chia seeds
1 1/2 cups water
2 teaspoons Dijon mustard
1 cup corn off the cob
1/4 cup red bell pepper, diced
1/4 cup fresh chives, chopped fine
1/2 cup cilantro, chopped
1 teaspoon sea salt
2 teaspoons baking powder
Coconut oil for cooking
For best results, mix the cornmeal, hemp, chia and water, let stand for at least one hour. Then, mix remaining ingredients, except oil, in with cornmeal mixture. In a preheated cast iron skillet on medium-high heat, add 2 teaspoons coconut oil and 1/2 cup batter. Using a spatula, push in the sides to form a 4 inch disc. Cook until nicely browned and carefully turn over. When other side is brown, remove from the pan and repeat until all are cooked. Serve hot.
Fresh Tomato Relish
1 cup yellow pear tomatoes, halved
1 cup candy red cherry tomatoes, halved
1 cup San Marzano tomatoes, diced in 1/2 inch cubes
1/2 cup tropea red onions, finely diced
1 clove garlic, minced
1 red serrano chile, seeded and minced
2 tablespoons fresh lime juice
1/4 cup cilantro leaves, chopped
1 teaspoon sea salt
Mix all ingredients in a bowl and allow the flavors to meld for at least 30 minutes.
Note: Cornmeal, hemp and chia mixture can be made the day before.
Once all ingredients are mixed together, immediately begin cooking in skillet.
Best to make Fresh Tomato Relish before making the corn cakes.
I recommend Hampshire Farms certified organic cornmeal, fresh ground, whole and fresh ground.
Jul 14
As my readers know, I love to frequent farmers markets to shop for vegetables, talk to the farmers and participate in the age-old traditions of community marketplaces.
Here in Michigan, the heavy June rains have delayed the summer harvest. So, in a recent visit to one of my favorite markets, the Royal Oak Farmers Market, I was delighted to see the abundance of produce. Jacob Bach, of Nature's Pace Organics, had young lacinato kale, hearty green kale, a variety of radishes with beautiful green tops and purslane–rich with omega-3s. Don Cinzori of Cinzori Certified Organic Farms had a profuse selection of arugula, young collard greens, kale, young zucchini, english peas and the first broccoli shoots.
I made my way around the market juggling the heavy bags bursting with the treasures of the earth and musing over what to prepare with this wonderful bounty. It came to me when a elderly woman brushed past me with her arms full of produce. She reminded me of my Greek relatives, bringing back wonderful memories of eating traditionally prepared greens with them on the island of Crete.
Aunts and cousins would harvest their kitchen gardens to prepare Horta –freshly picked greens simply cooked. Some nights it seemed as though they invited the entire village to join us for dinner; for those large events, they journeyed into town to the agora in Chania, an early 20th century structure built to resemble the ancient Greek marketplaces. They filled their baskets with dandelion greens, lambs quarters, spinach, escarole–just to mention a few. Back in the busy kitchen, they dressed the greens with sea salts harvested from coastal deposits, homemade olive oil and lemons from their own trees.
Horta (also Horta Vrasta) can pertain to any green vegetable which is boiled in its own juices and dressed with olive oil and freshly squeezed lemon juice. The Cretan tradition of eating wild greens may be one of the longevity secrets in the Mediterranean diet. In Greece, picking the greens is almost a national pastime which my grandparents brought with them when they came to America. They often took me along to pick dandelion greens in their favorite spots around Canton, Ohio. (I recently read about a Greek who was arrested in Chicago for picking them on someone's property!)
The key to making good horta is to use just enough water to cook the greens while ensuring a small amount for bread dipping. This way, all the nutrients in the vegetables are consumed.
Also, do not feel restricted by one or two greens, it's fine to mix and match a number of them, but, keep in mind the various cooking times. Collard greens take much longer than most greens and arugula cooks almost instantly.
The right choice of olive oil can make a significant difference to the taste of the horta. I prefer extra virgin oils made with Greek Koroneiki olives. One organic brand which stands out is from Theo Rallis' family farm, Rallis Olive Oil. Theo has developed a method for ice pressing the oil which preserves the nutritional integrity, often degraded by the naturally hot environments of traditional olive pressing
This recipe is from my book, Vegetarian Traditions. Feel free to adapt it to other greens.
Swiss Chard Horta
Serves 4
6 cups, or 1 bunch red, multi-colored or white chard, stemmed, washed and coarsely chopped
1/2 cup water
In a large saucepan on medium-low heat, cover and simmer chard until stems are soft.
1/3 cup fresh lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
In a serving bowl, mix together all dressing ingredients. Add cooked greens and broth. Gently mix the greens into the dressing and serve.
Serve warm, room temperature or cold.
Cretan Horta Video:
May 5
Superfoods for better living!
I prepare food based on culinary traditions from around the world. The dishes are healthy, full of flavor and enriched with the vitality of the freshest local ingredients. This is an encore post celebrating this year's wonderful asparagus harvest.
Springtime is an ideal time to jump start your health by adding the wonders of the early Spring "super foods" to your diet. At local markets across the country, the farmers are bringing in their bounties–a reflection of the powerful, regenerative energy of the earth. Every Sunday I marvel at the variety of freshly harvested produce at my local farmer's market in San Diego–the Hillcrest Farmer's Market. One of my spring favorites, organic asparagus, disappears early, so I try to arrive before the large crowds and am always thrilled to find I haven't missed them.
Asparagus, one of the healthiest vegetables, acts as a diuretic and is full of vitamin K and folates. It helps to lower blood pressure, reduces arthritic inflamation, promotes cellular rejuvenation and has anti-cancer properties. The perfect resume for a vegetable.
Otherwise known as "baked-in-parchment," en papillote is a wonderful method for cooking vegetables quickly while infusing flavor and retaining nutrients. I thought we would cook my treasured asparagus en papillote for a quick lunch. The entire process took 30 minutes and that included preheating my Wolf oven to 400 degrees convection. If you do not have a convection oven, preheat it to 425 degrees.
Apr 4
Going to the Royal Oak Farmers market at the first sign of spring is an annual tradition for fresh-food enthusiasts. We emerge from our winter cocoons to feel the warmth of the sun, marvel at the first crocus blooms and head to the market to share a collective exuberance with the other sun-starved Michiganders. The mood is infectious and smiles are everywhere.
The market is exploding with colors, living plants and enthusiasm–shoppers and farmers feeling as though they have earned the right to feel good about the spring season. This year, farmer Don Cinzori returned to the market with organic starter plants as well as black radishes, rutabagas and cabbage from his root cellar. His flats of freshly sprouted wheat grass were quickly snapped up by the juicing crowd.
Jacob Bach of Natures Pace Organics had sweet tender spinach, baby Red Russian kale and cellared sweet onions. It was a treasure trove for me and I thoroughly enjoyed creating healthy, plant-based dishes from this bounty– salads, slaws, ragouts and a Super Scramble, which I share below.
Super Scramble
Serves 4
14 oz extra firm organic tofu
1 teaspoon extra virgin olive oil
1 teaspoon garlic, minced
1/2 cup sweet onion, diced
1 cup rutabaga, diced
1/2 teaspoon crushed red pepper
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon
1 teaspoon dried dill weed
1/2 teaspoon fresh ground black pepper
1/2 teaspoon turmeric powder
1/2 cup nutritional yeast flakes
1 teaspoon Nama Shoyu tamari (sub wheat free for gluten free)
1/4 teaspoon sea salt
6 ounces baby Red Russian kale, trimmed and coarsely chopped
1 tablespoon chia seeds
1/2 cup cooked quinoa
1/2 cup cooked short grain brown rice
Drain the water from the tofu and crumble into a medium sized bowl, using your hands. Add olive oil to a non-stick sauté pan (I prefer the titanium coated pans) on medium heat, then add garlic, onion, rutabaga and crushed red pepper. Cover and cook for 3 to 4 minutes. Add tofu, Dijon, tarragon, dill, black pepper, turmeric, nutritional yeast, tamari and salt. Cover and cook another 10 minutes. Add kale and chia, cover and cook another 3 minutes or until the kale is tender. Stir in the quinoa and brown rice. Turn to low, cover and cook for three to five minutes. Serve hot.
Jan 27
Snow flurries dance in the cold, crisp air and the settled snow squeaks under my feet as I climb the porch stairs with bags from the market. Even during the cold months, the brave and hearty Michigan farmers make the long trek to the Royal Oak Farmers Market every Saturday. During a recent visit I purchased sweet red onions from Nature's Pace Organics,
Siberian hardneck garlic from Green Organic Garlic and Jim Burda of Burda's Berry Farm brought huge, organic Brussels sprouts from his western Michigan neighbor Cinzori Farms. Once inside my cozy kitchen, I began to prepare a simple dish which was sure to warm the body and the heart.
To prepare this dish, I used one of my favorite new kitchen tools–a twelve inch Scan Pan Pro , which is a teflon-free, non-stick saute pan which accommodates metallic instruments without scratching. It also allows me to sear without looking, sauté without burning and cook slowly in order to achieve perfection–practically cooks itself. Slightly caramelized brussels sprouts infused with the spicy warmth of black pepper, onions, garlic and olive oil…doesn't get much better than that!
Black Pepper Brussels Sprouts and Red Onions
Serves 4
1 teaspoon extra virgin olive oil
½ teaspoon garlic, thinly sliced
2 ½ cups red onions, sliced thin
4 cups Brussels sprouts, stem trimmed and cut in half lengthwise
1 teaspoon fresh ground black pepper
½ teaspoon sea salt
Place all the ingredients in a twelve inch skillet on medium-low heat, cover and cook for 20 minutes or until the Brussels sprouts are tender.
Sep 25
When summer begins to wane and the autumn leaves begin their transition, the tables at the farmers markets explode with color. Whether it is San Diego or Detroit, the September harvest is a magnificent time to be in our local farmers markets which have become our community centers, weekend playgrounds and the instigators of culinary foreplay for foodies across the country.
While visiting San Diego recently, I went to five farmers markets and a community farm. One of my favorites, the Little Italy Mercato, is the jewel of the San Diego urban markets. Overlooking the breathtaking harbor, the five blocks of booths offer local crafts, delicious prepared foods, stunning colorful fruits & vegetables and some of the best street music in the area. One of my favorite vendors, Sage Mountain Farm, told me the Armenian cucumbers were a big hit the day I was there while the Rose apples and prickly pear fruit were selling fast at Rancho Lindo Mexico's booth. As always, a parade of canine friends, sniffing for samples, create a friendly atmosphere unlike any of the other markets.
I was pleased to see that the North Park Farmers Market is finally starting to blossom, thanks in part to the addition of food trucks and certified organic farms such as Suzie's Farm and JR Organics. Moncai Foods, a wholesale vegan dessert company, is now there selling deliciously crafted vegan entrees and desserts.
I headed toward the Mexican border to visit the Wild Willow Community Farm near Imperial Beach. Over the last three years this farm has grown into an amazing educational center and gathering place for the local community. Director Mel Lions told me the farm is thriving and finally able to distribute produce to the local markets. They have a potluck and open house every third Saturday of the month–providing volunteers and the greater community an opportunity to reflect, celebrate and appreciate the gifts of the soil. It is a wonderful event which I highly recommend.
Little Italy Mercato's Market Maestra, Catt White, gave me a tour of the new San Diego Public Market on National Avenue. It is a two acre site where an old machine factory once stood. Soon it will serve as an indoor/outdoor year-round marketplace. The plan includes incubator kitchens, permanent food stalls and a home base for food trucks. It is very ambitious, but I have no doubt Catt can achieve her goal after seeing firsthand what she has done with markets around San Diego. Wednesday and Sunday markets have already begun in this location, which I look forward to visiting the next time I'm in San Diego.
Even though it is a smaller boutique market, Rancho Santa Fe Farmers Market is also one of my favorites. Each week, market master Raquel Pena transforms a shopping center parking lot into a magical place filled with beautiful music, delicious food, fruits, vegetables and artisans. I find these intimate and cozy markets a refreshing change from the crush of the crowds at some of the more popular ones. My good friend Akram Attie is front and center here in his Thyme of Essence booth. He not only sells the freshest harvest of California olive oil and custom Zaatar spice blends, but sumptuous, out-of-this-world Manoushe & Falafel sandwiches toasted on a Mongolian-style grill.
Nicolina Alves of Terra Bella Ranch took over the vibrant La Jolla Open Aire Market last year. The word is out and it has become a destination place for anyone in or near La Jolla on any given Sunday. There are a large variety of food stalls, a plethora of vegetable & fruit farmers and a dizzying array of crafts and artists.
The market is on the verge of adding thirty percent more space and it is only going to get better. Of course, Terra Bella Ranch is an anchor vendor and has always been one of my favorite organic farms. They specialize in walnuts, almonds, avocados and dried fruits.
I enjoyed visiting with Dennis Stowell of Tom King Farms and tasting his giant football-shaped Uzbeki melons–sweet and succulent! Some of the best melons I've ever had.
The Grande Dame of San Diego markets is the Hillcrest Farmers Market, where most chefs and foodies shop. I could not resist buying the giant figs, perfectly ripe passion fruit and the voluptuous Reed avocados from Ryan at Creekside Tropicals.
I sampled fresh harvested, dried on the palm Morocco Gold Medjool dates. They taste like a melt-in-the-mouth caramel, addictive and delicious. I ordered a variety of heirloom beans to be shipped by Michelle Larson Sadler's Conscious Cookery–Colorado River, Anasazi, Mortgage Lifter and Borlotti beans.
Market days are not just days to stock up on fresh and exciting ingredients. They are a rejuvenating experience, an opportunity to reconnect with friends and awaken culinary creativity. I used the passion fruits from Creekside Tropicals to create this recipe.
Passion-Almond Creme Brulee
Serves 4
Passion fruit
4 passion fruits
1/4 cup evaporated cane juice
Slice the passion fruits in half and scoop the fruit into a fine strainer placed over a bowl. Use a rubber spatula push the fruit against the strainer, working the juice from the seeds. Place the juice into a small sauce pan on medium-low heat. Stir in the sugar. Simmer for 20 to 30 minutes until it becomes a syrup-like consistency. Reserve.
Almond Creme
1 cup plain almond or soy milk
1 vanilla bean, scraped or 1 teaspoon vanilla extract
1/3 cup evaporated cane juice
1/2 cup blanched almond flour
1 tablespoon unbleached wheat flour or 1-1/2 teaspoons arrowroot powder
Whisk all ingredients together in a double boiler on medium heat. Cook for 40 minutes, whisking occasionally, until thick.
Transfer evenly into 4 shallow ramekins (small souffle dishes).
4 tablespoons evaporated cane juice
Sprinkle 1 tablespoon evaporated cane juice on top of each ramekin. Using a cooking torch, carefully caramelize the sugar until golden brown. Dress each ramekin with a swirl of passion fruit syrup. Serve immediately.
Note: Many of the highlighted links above will ship!
Tagged as: cooking, dessert, Farmers Market, harvest, Hillcrest, Little Italy, Organic, Rancho Santa Fe, Sage mountain, san diego, Terra Bella Ranch, Vegan -
Aug 28
We are in the midst of a great American food revolution. Farmers markets around the country are the front lines of this cultural awakening directly connecting urban dwellers with regional farm and food producers. Chefs have discovered farm-fresh produce as the secret to fine cuisine which has led to an increase in their patron's culinary awareness and high expectations.
Community and markets go hand in hand. Farmers markets are places to learn about food, regions, farms and community events. One of the simple pleasures in my life is discussing local foods and agricultural trends with small farmers who have a direct connection to the earth.
The communities of the ancient world situated their markets in town squares and city centers since this was where people gathered–these markets tended to be the seat of government as well. Famously, democracy was created in the Agora (marketplace) of ancient Athens.
I shop two or three farmers markets weekly buying an exciting variety of seasonal produce. Nature provides the nutritive balance with different plants maturing each week during the growing season. Traditional cultures around the world synchronized their lives around the cycles of indigenous growth and harvests.
However, in today's markets, farmers have a tendency to grow what sells. While this may make good business sense, the unfortunate result is that the educational aspects of the markets are lessened. So, when I see unusual offerings, such as green amaranth, bitter melon or, one of my favorite culinary treasures, purslane, my mind begins to conjure up different ways to prepare dishes with the fresh delicacies before me.
Purslane is a nutritional powerhouse savored by most of the great food cultures of the world. It is one of the highest plant sources in Omega 3 fatty acids and rich in vitamins A, C, Potassium and Alpha-Linoleic acid. It was well known to ancient cultures in the Mideast and Asia and used in traditional Chinese medicine for bee stings and snake bites. Pliny advised wearing the plant as an amulet to expel all evil.
Here in a America, purslane was relegated to the status of a weed. Crop rows and sidewalks across the country are sprayed with herbicides to eradicate this perceived nuisance. It thrives in harsh, dry climates and, as a companion plant, enables less hardy plants to survive by helping the root systems reach greater depths. It also helps create a beneficial microclimate and stabilize moisture levels–not to mention, it is delicious!
This recipe takes about 30 minutes. The sauteed purslane and lacinato kale rolls may be prepared individually, but I chose to combine them for complimentary flavor and drama of presentation.
Lacinato Kale Roll with Sautéed Purslane
Makes 8 rolls, serves 4 to 8
Sauteed Purslane
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
1 ½ teaspoons crushed red pepper
1 cup spring onions, sliced
2 bunches, or 6 cups, purslane, washed, thick stems removed and coarsely chopped
½ teaspoon sea salt
In a 12 inch skillet on medium-high heat, cook the olive oil, garlic and crushed red pepper for 5 to 10 seconds or until the garlic and chiles sizzle. Add the onion, purslane and sea salt. Cook for 30 seconds, cover and turn down to a simmer.
1/2 cup Veganaise
2 1/2 tablespoons roasted red pepper
2 teaspoons organic tomato paste
1/4 teaspoon sea salt
In a separate bowl, whisk together all sauce ingredients.
Filling and assembly
1/2 cup chopped basil leaves
1/2 cup blanched almond flour
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 1/2 teaspoons dijon mustard
In another thoroughly fold together all filling ingredients.
8 large lacinato kale leaves, stemmed
Place 1 heaping tablespoon at the top of the kale leaf and, while folding the
side edges in, roll the leaf into a stuffed grape leaf shape. Steam for 12 minutes on medium high heat. Place 1 cup purslane on plate, place one roll on top and top with 1 ½ tablespoons sauce.
Serve while hot.
Jul 10
Ferndale, Michigan…
I stepped into my favorite coffee oasis Chazzano Coffee for an afternoon cappuccino. Julie Marcos, barista extraordinaire, discussed the weather and specific attributes of the latest roasting of Brazilian Santos. Because of my food "interests" she told me about a wonderful childhood memory. While living in Nice, France, her father made a dish called "Socca" and served it with fresh ground black pepper.
She seemed to disappear into her thoughts as she described the texture and flavor, reliving a moment in time that food can transport us to. I was intrigued because of my passion for a similar dish called Poodla, which some friends from Gujarat, India had shared with me many years ago.
The base of the Poodla is garbanzo flour–made from the versatile garbanzo bean or chick pea. Archaeological evidence has shown cultivation originated in the Middle East at least 7500 years ago. Most of us know it from hummus, Mediterranean vegetable stews, salads and falafel–not so much as flour which can be used as a base for dessert or as a wheat substitute in gluten-free cooking.
As with most recipes, there are traditions–Socca and Poodla have long rustic ones. Whether they were created independently or were the result of cultural recipe sharing, we will never know for sure; however, the story of Biryani comes to mind. Gypsies who migrated from India, across most Mediterranean and European cities, ended up in Spain where they reinvented this venerable rice dish as Paella. Socca from Nice was originally considered Genoese and is a popular dish relished up and down the Tuscan coast. Up until 1860, and for most of its history, Nice was part of Italy. Founded by the Greeks in 350 BC and named after the goddess of victory, Nike, it was a busy maritime port, visited by travellers from around the world during the age of exploration.
The cross-continental connection may not be as random as one may imagine. It is easy to fantasize how dried garbanzo flour could have travelled the Silk Road, or even across the seas, as a non-perishable and nutritious staple ingredient for a number of easy-to-prepare dishes.
These two recipes are steeped in the traditional fabric of the cultures they came from, Socca from Nice and Poodla from Gujarat–recipes which take us deep into Mediterranean culture or immerse us in the fantastic flavors, colors and textures of India. Whichever method of preparation is used, it is fun to meditate on the origins and associated culturally rich stories while making and enjoying these wonderful dishes.
Socca Niçoise
Makes about three seven-inch soccas.
1 cup chickpea flour
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 ¼ cups lukewarm water
3 tablespoons extra-virgin olive oil
coconut oil for cookingIn a large bowl mix the chickpea flour, salt, and pepper. Whisk in warm water and olive oil. Cover and let sit 2 to 4 hours.
Place a cast iron skillet in oven and preheat to 450 F.
Remove skillet from oven. Add 2 tablespoons coconut oil to the hot skillet and pour batter in a steady stream until it reaches the edges of the pan. Bake 8 to 10 minutes or until the pancake is firm and the edges are set.
Flip the socca or set it a few inches below your broiler for a couple minutes, just long enough for it to brown. Cut into wedges and serve hot with toppings of your choice.
-This recipe is gluten-free
Recipe adapted from WholeLiving .com, Posted by Sarah Britton
Gujarati Poodla
1 cup besan chick pea flour
7 ounces of water
1/4 teaspoon turmeric powder
1 jalapeno chile, seeded and minced
1/2 teaspoon ajwain Seeds
1/2 cup sweet onion, minced
2 tablespoons fresh fenugreek leaves, minced
½ teaspoon fresh garlic, finely minced
1/2 teaspoon sea salt
coconut oil for cookingWhisk flour and water together to make a smooth batter, then whisk in spices, onion, and garlic. In a well-seasoned cast-iron skillet on medium-high heat, add 2 tablespoons coconut oil. Place several dollops of batter onto the hot skillet. When golden brown on the bottom, flip and cook the second side until golden brown. Repeat.
-Besan flour is Indian black chick pea flour. Garbanzo flour can be substituted with less favorable results. Water may have to be adjusted.
-Ajwain, carom seed, has a similar flavor to Mexican oregano which can also be used.
-Fenugreek leaves, methi in Hindi, are one of the secret flavors of Gujarati cuisine. As a substitute, use an equal amount of chopped cilantro leaves and ¼ teaspoon of ground fenugreek seed.
-Besan, ajwain and fenugreek leaves are available at most Indian groceries.-This recipe is gluten-free.
Recipe adapted from FoodieMomsCookbook.com, Recipes From a Gujarati Mom Who Loves Food


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Christmas Movie Series: November 30--PLANES / December 7--HOW THE GRINCH STOLE CHRISTMAS / December 14-- POLAR EXPRESS / December 21--ELF / December 28--SMURFS 2
Fun for the whole family. Movie starts at 1:30 p.m. Small popcorn provided. Please bring your own drink and additional snacks. All ages welcome.
Sat, 12/07/2013 - 1:30pm - 3:00pm
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I'm a retired federal agent. I play duplicate bridge a lot so it's a passion. I'm neither a natural nor good cook but I'll die trying to be at least a somewhat passable cook. I do have one recipe that is ALWAYS asked for and I will share it with you all.
Mushrooms, ice cream and almost anything else.


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UN aid convoy attacked in besieged Homs
An aid convoy comes under fire in Homs, threatening a UN-led humanitarian operation to bring relief to Syrian civilians trapped by fighting.
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Beirut: An aid convoy came under fire in a besieged rebel district of Homs on Saturday, threatening a United Nations-supervised operation to bring food and medicine to 2500 people and evacuate civilians trapped by months of fighting in the Syrian city.
The Syrian Arab Red Crescent said mortar fire landed close to its convoy and shots were fired at its trucks, wounding one of its drivers.
At least nine Red Crescent and UN vehicles were holed up in the city for several hours after dark when the explosions struck, but the team managed to pull out shortly before 10pm local time , leaving two damaged trucks, the Red Crescent said.
Much needed supplies: Syrian Arab Red Crescent trucks arrive in Homs to distribute aid. Photo: Reuters
"Although the team was shelled and fired upon we managed to deliver 250 food parcels [and] 190 hygiene kits and chronic disease medicines," Red Crescent said on Twitter.
State news agency SANA quoted Homs governor Talal al-Barazi as saying "the humanitarian aid was distributed in the neighbourhoods of Bustan al-Diwan and Hamidiyeh, under the supervision of a Red Crescent team and the United Nations", Agence France-Presse reported.
The Syrian opposition and the government traded accusations over who was behind the gunfire, after morning shelling had also hit the Old City neighbourhood, in violation of the truce. The violence prompted a delay of several hours in the delivery of aid to districts where people have been surviving for months on little more than wild herbs and olives.
International effort: United Nations members arrive in Homs to supply humanitarian aid. Photo: Reuters
But on Saturday night the Red Crescent distributed a photograph showing a group of people in a devastated street gathered around an aid truck marked with the humanitarian organisation's crescent moon logo.
Footage distributed by activists in Homs and apparently shot in the city showed one aid truck being fired on. It was not possible to independently verify the footage.
The Syrian Observatory for Human Rights said five people had been killed, including a rebel commander, and 20 others injured in several rounds of shelling across Homs on Saturday.
The conflict has killed 130,000 people, driven millions from their homes and devastated whole districts of Syrian cities - particularly Homs, a centre of protest when the 2011 uprising against 40 years of Assad family rule first erupted. Homs has been under siege by government troops for more than 600 days.
While the convoy was delivering food and medicine in Homs, humanitarian supplies to the Palestinian district of Yarmouk in south Damascus were suspended after clashes broke out there.
At the Geneva peace talks, which are due to resume on Monday, international mediator Lakhdar Brahimi has been pushing for agreement on aid deliveries and prisoner releases, hoping that progress on those issues could build momentum to address the far more contentious question of political transition.
Activists in areas under siege say the ceasefire has barely held, with one describing Friday's evacuation of 83 civilians from Homs as a "miracle" amid the ongoing violence. The evacuation of more civilians, mainly women and children, is set to continue on Sunday.
Syria's opposition National Coalition said the aid operation in Homs was no substitute for lifting the siege on the rebel-held area, warning that the evacuation of civilians could be "a prelude to the regime destroying the city with the remaining residents trapped inside".
Reuters, AFP


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Only if you currently have a device running Windows 8 ("Core") operating system can you upgrade to Windows 8 Pro (Professional) using this Windows 8 Pro Pack (upgrade) product. Windows 8 Pro allows you to connect and share your files and also adds enhanced features if you need to connect to company networks, access remote files, encrypt sensitive data, and access to other more advanced tasks.
The new Windows 8 start screen is your personalized home for items you use the most and can be customized according to your user preferences. Windows 8 Live tiles provide real-time updates from your Facebook, Twitter, and e-mail accounts. Along with the new Start screen, the lock screen now includes e-mail, calendar, and clock widgets.
To access your PC, Microsoft has replaced a standard PIN or password with a swipe gesture; unlock your PC by clicking or swiping preset locations you've selected on the lock screen. New functions also allow you to search for your favorite software programs, open, close, hide, resize, or run multiple apps simultaneously with the swipe of a finger or a swipe of the mouse.
Windows has also made changes to make your PC more secure by boosting its existing security features and adding "SmartScreen," which acts to prevent suspicious programs or apps from being installed or running on your machine. Finally, Windows 8 also gives you the ability to "refresh" itself to give users a new starting point and a cleaner version of Windows.
Swipe in from the right edge of the screen, and then tap "Search"
(If you're using a mouse, point to the upper-right corner of the screen, and then click "Search")
Enter "add features" in the search box, and then tap or click "Settings"
Tap or click "Add features to Windows 8" and then tap or click "I already have a product key"
Enter your product key and click "Next"
Read the license terms, select the check box to accept the license terms, and then click "Add features"
If you were running Windows 8, your PC will restart automatically and Windows 8 Pro will be on it.
Can I upgrade my PC currently running Windows 7, Windows XP, Windows Vista, Windows 95, or Windows 2000 to Windows 8 using the Windows 8 Pro Pack product?
No. You'll need to purchase the Windows 8 Pro (Professional) product. The Windows 8 Pro-Pack product let's you upgrade only if you have a device already running Windows 8 ("Core") operating system.


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University of Melbourne
Epilepsy seizures can range from something as subtle as a passing localized numbness to something as noticeable and potentially dangerous as wild involuntary thrashing. While some people experience symptoms before a seizure that indicate one is about to occur, others have no warning at all. A new device that is designed to be implanted between the skull and the brain surface has been found to accurately predict epilepsy seizures in humans and can indicate the risk of a seizure occurring in the coming hours. Read More
Atom-tall silicon wires pave way for quantum computers
The world's narrowest silicon wires with a cross section of a mere four atoms by one atom have been created by a team of developers from the University of New South Wales, the University of Melbourne and Purdue University. The wires are fully functioning, with current-carrying capacity equivalent to that of a microprocessor's copper cable, despite being 20 times thinner - and 10,000 times narrower than a human hair. Read More
Viruses can enter the body via a number of pathways and while scientists have known how to block the main one used by viruses such as HIV, Hepatitis C, Dengue Fever and West Nile virus for some time, these viruses are able to bypass this main pathway to replicate and cause disease via a second pathway by hijacking an enzyme known as endomannosidase. Now an international team of researchers has determined the three-dimensional structure of the enzyme endomannosidase, opening the door for new treatments to a variety of deadly viruses through the development of inhibitors that block this bypass route. Read More
Ant-repelling cobweb chemical could lead to new pesticides
Ants. What a pest. Once you get them in your house it can be a real mission to get rid of them. But it seems the Golden orb web spider has developed a way to keep its home clear of the little buggers. The secret uncovered by researchers from the National University of Singapore (NUS) and the University of Melbourne relates to a chemical compound the spider adds to its web that appears to repel ants. So not only are spider webs providing inspiration for better adhesives and stronger materials, they may also provide the basis for new, environmentally friendly, ant-repelling pesticides. Read More
Want to make a ship move faster through the water? Well, one thing that you can do is paint its hull with low-friction or anti-biofouling paint, to keep barnacles and other marine organisms from growing on it. According to Prof. Derek Chan, from the University of Melbourne's Department of Mathematics and Statistics, another approach that should work is to heat that hull up to a temperature of over 100C (212F). His proposed method is based on a 255 year-old principle known as the Leidenfrost effect. Read More
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Fireworks shows abound across the Southland
By Monica Albers email@example.com July 1, 2014 7:38PM
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Updated: August 3, 2014 6:38AM
We light them at baseball games, New Year's events and the extravagant graduation ceremony. But as we enter every July, these bright lights mean something a little different.
It may often feel as thought a 238-year history goes unnoticed by many Americans, but every Independence Day marks moments of celebration, remembrance and excitement that are impossible to ignore. What began with a few important signatures has now generated into parades, picnics, hot dogs and burgers on the grill, and, of course, summer skies full of the unmistakable sights and sounds of fireworks.
Here's where you can expect to find some "ooh's" and "ahh's" this Fourth of July:
Beecher, 10 p.m., Friday, Firemen's Park, 675 Penfield St.
Blue Island, 7 p.m., Thursday, Eisenhower High School, 12700 Sacramento Ave.
Chicago Heights, 9 p.m., Thursday, Bloom High School's North soccer field, 101 West 10th St.
Country Club Hills, dusk, Friday, Country Club Hills Theater, 183rd Street and Pulaski Road
Evergreen Park, dusk, Thursday, Duffy Park, 9101 S. Ridgeway
Frankfort, dusk, Friday, Main Park, 400 W. Nebraska St.
Lemont, dusk, Thursday, Centennial Park, 16028 127th St.
Lockport, dusk, Thursday, Dellwood Park (18th & Lawrence)
Mokena, dusk, Friday, Main Park, 10925 LaPorte Road
New Lenox, 9:30 p.m., Friday, Village Hall, New Lenox Commons, 1 Veterans Pkwy
Oak Lawn, dusk, Friday, Richards High School, 10601 Central Ave.
Oak Forest, dusk, Friday, 159th and Central.
Orland Park, dusk, Friday, Centennial Park, 15600 West Ave.
Palos Heights, 9 p.m., Thursday, Memorial Park, Route 83 and 76th
Palos Hills, dusk, July 13, Morraine Valley Triangle, 107th and 88th
Park Forest, 9:15 p.m., Friday, Village Green, Main Street and Cunningham Drive
Tinley Park, 9:15 p.m., Friday, McCarthy Park, 16801 S. 80th Ave.