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Articles in World
Jamaica, spelled like the Caribbean island but pronounced ha-MY-ka, a flower in the hibiscus family, makes one of Mexico's most beloved and refreshing drinks, agua de jamaica. The ruby-red, tart, sweet yet often mouth-puckering refresher can be spotted in huge glass jars in almost every traditional market across the country.
By contrast, at high-end restaurants — from the southern state of Oaxaca's Casa Oaxaca through Mexico City's Pujol to the country's northwest corner at Tijuana's Mission 19 — trendy mixologists serve jamaica cocktails shaken or stirred. These pros know the sexy red color sparkles in Mexican Cosmopolitans (non-aged, clear tequila and jamaica vs. vodka and cranberry) when a customer desires to sip from a chic martini glass.
You can buy dried jamaica flowers, Hibiscus sabdariffa, in bulk at Mexican markets or in cellophane-wrapped packs hanging from hooks near dried chiles. Always be sure the jamaica is from Mexico and not from China; the cheaper Chinese product (the catch!) has insipid flavor and weak color. And don't confuse this hibiscus with the huge-flowered plants called hibiscus blossoming in all their glory in tropical and subtropical back yards.
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You can brew jamaica as tea, then strain and discard the flowers. It is rarely served as hot tea in warm climates except as a calming cure for urinary tract infections. Think of jamaica and its curative powers as Mexico's answer to cranberry juice. Both extremely tart, the brilliant crimson liquids must be sweetened to be easily drinkable, and science has confirmed metabolites in their juice prevent E. coli from sticking to other bacteria, limiting its ability to grow and multiply. In most cases, minor infections are improved in a day after downing four cups of either drink, hot or cold.
In Teotitlan del Valle, Oaxaca's rug weaving center, Zapotec chef Abigail Mendoza of Tlamanalli restaurant brews agua de jamaica strong and sweetens it with panela, cones of deep brown unrefined sugar called piloncillo in most other regions of Mexico. She makes it in and serves it from a bulbous pitcher with narrow top. Mendoza whips up the drink using a molinillo (a hard-carved wooden foaming too) until the top is covered with copious bubbly foam. The foam is an important part of any traditional drink in this part of Mexico because people feel the drink's spirit is in the foam and without bubbles the drink has no life, or is at best past its prime.
Besides hot tea and agua de jamaica, highly flavored jamaica simple syrup is a joy to have on hand for various uses, especially cocktails; its sweet-sour flavor is similar to pomegranate molasses and some balsamic vinegars. Try the sophisticated flavor over strawberries and vanilla bean ice cream. In the past few years, jamaica salad dressings have popped up in restaurants everywhere and are delicious yet simple to make. Modern-style restaurant bar menus offer quesadillas (folded corn tortillas with melted cheese inside) de jamaica, although many in Mexico City have no cheese — odd, but trés cool bar snacks with the hipster low-fat crowd. High-end gourmet shops sell elaborate candied jamaica flowers to decorate fine desserts. On the other hand, a longtime childhood favorite is the traditional, beloved jamaica frozen ice pop found at street corner push carts. (Hear the bell?)
Jamaica Tea (Agua de Jamaica)
This tea can be served hot or cold.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Yield: About 4 cups
4 cups water, plus more for diluting
1 cup dried jamaica flowers (Mexican, not Chinese)
Ice, if desired
1 cup sugar (white, brown or agave syrup), or more to taste
1. Stir the jamaica into the water in a saucepan and bring it to a boil. Turn off the heat, and let the flowers steep 20 minutes.
2. Strain through a fine-mesh sieve into a container. Add water to dilute to your liking.
3. Heat to serve hot or chill with ice to serve cold. Stir in sweetener to taste, or add sweetener separately to each cup or glass. The tea will keep for three days refrigerated.
Jamaica Simple Syrup
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Yield: About 1 cup
4 cups Jamaica Tea, unsweetened (see recipe above)
1 cup white sugar
Pinch sea salt or kosher salt
1. Boil the unsweetened jamaica tea until it is reduced by half, about 20 to 25 minutes.
2. Add the sugar and a pinch of salt and boil until it is reduced by half again, to 1 cup, about 20 minutes more.
3. Remove from the heat and cool until the strong bubbles die down. Carefully pour the hot, thick syrup into an airtight glass jar. The syrup will keep indefinitely in the refrigerator.
Jamaica Salad Dressing
Prep time: 10 minutes
Total time: 10 minutes
Yield: About 1/2 cup
3 1/2 tablespoons Jamaica Simple Syrup (see recipe above)
1/4 teaspoon sea or kosher salt
6 grinds black peppercorns
1 small clove garlic, smashed and finely chopped
2 tablespoons Mexican lime (aka Key) juice
1/3 cup quality extra virgin olive oil
10 jamaica flowers, finely chopped
1. Measure Jamaica Simple Syrup into a small bowl. Whisk in the salt, pepper, garlic and lime juice.
2. Slowly pour in the oil, whisking until fully blended.
3. Whisk in the chopped flowers. Pour as much as desired over chilled salad greens of your choice and toss.
Note: This dressing is a real treat on a salad with queso fresco, feta or goat cheese scattered on top.
Jamaica Quesadillas
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 8 quesadillas
2 cups water
1/2 cup coarsely chopped jamaica flowers
2 tablespoons olive oil
2 tablespoons sugar or agave syrup
1/2 teaspoon salt
1 jalapeño chile, stemmed and finely chopped (You can keep the seeds for spice.)
8 corn tortillas, about 8 inches in diameter
2 cups shredded melting cheese, such as quesillo de Oaxaca, mozzarella or Jack
1. Stir the jamaica into a saucepan of water and bring it to a boil. Turn off the heat, and let the flowers steep 10 minutes.
2. Strain through a fine-mesh sieve, pressing to extract all liquid into a container, saving the flowers. Reserve the tea for another purpose.
3. Heat the oil in a small skillet. Add the flowers, sweetener, salt and chopped chile. Sauté over medium-low heat until sticky, about 10 minutes. Remove from the heat.
4. Put the tortillas on a preheated, medium-hot ungreased griddle. Spoon some of the jamaica mixture to one side of each tortilla and then pile with cheese, keeping it away from the edges. Fold the empty tortilla half over the half with jamaica. Press with a spatula. When the bottoms of the tortillas crisp a bit, flip them over to crisp the other sides and melt the cheese.
5. Remove to a cutting board and cut into wedges.
Main photo: Jamaica Quesadillas. Credit: Copyright 2015 Nancy Zaslavsky
Virtually everyone who has been to Italy has been to Rome, but not everyone who has been to Rome has had Roman cuisine. Most of the famous foods of Rome, such as pizza, fettuccine alfredo or spaghetti carbonara, either were invented for tourists or came from elsewhere.
The Romans eat in a way that is nearly hidden from the tourist. Their meals are heavy on offal and first-course pasta dishes.
Italian cookbook author Anna Gosetti della Salda boldly declared "la cucina romana doesn't exist," but I'm not sure I agree. She goes on to explain that it can't be said to exist because "no Roman ever created those masterpieces of culinary art that are the pride of almost all other regional cuisines of Italy. Despite this the fact remains incontestable that you eat well in Rome and the food is good and almost everywhere."
Paolo Monelli, who was one of Italy's most distinguished journalists, was also honest in his appraisal of the cuisine of Rome, declaring it "the most plebeian that exists in the peninsula; flavorful, of course, aggressive, multicolored, but rural, created by the taste of goat-herders, of cowboys, buffalo herders, and the incivility of the recipes from the ghetto."
The most succinct summation of la cucina romana, although insipid, was that of food writer Ada Boni who said that "la cucina romana è una cucina semplice, sana, nutrient e saporita" (Roman cuisine is a cuisine that is simple, healthy, nutritious and flavorful). A dish of pasta and offal would be an example.
'Fifth' quarter of the cow
Pride of place of a dish that strikes to the soul of Roman cuisine is rigatoni co' la pajata, a unique recipe made from the small intestine of the suckling calf. In Romanesco dialect, rigatoni co' la pajata (or pagliata) can be translated as rigatoni with chitterlings. It is probably the most unique dish of Rome utilizing a component of the quinto quarto, the "fifth" quarter of the cow (that is, the head, tail and offal). It is without doubt a dish derived from cucina povera, the cuisine of the poor.
It is made from cow or calf chitterlings, that is, the duodenum, the small or first part of the intestine where the enzymatic breakdown of food occurs. Roman gourmets call for beef believing that beef is more flavorful than veal.
However, unique to the dish is the fact that although the intestine is washed and thoroughly cleaned, the chyme is not removed so when it is cooked there is a rich, creamy and slightly sour taste mixed with the tomatoes of the sauce. The chyme is the semiliquid mass of partially digested food that passes from the stomach through the pyloric sphincter into the duodenum of the cow. The process of cleaning the duodendum is quite laborious because one does not want to lose the chyme, but that is the job of the butcher and the cook merely has to prepare the dish.
For four to six people you need 4 pounds of chitterlings. In the United States you will probably have to use pork chitterlings and those from Louis Foods are ideal. Lardo is cured pork fatback (not lard, which is called strutto in Italian) and can be found in better supermarkets such as Whole Foods and in Italian markets. Some domestic American companies are also making lardo.
Rigatoni con la Pagliata (Rigatoni with Chitterlings)
Prep time: About 10 minutes
Cooking time: 3 3/4 hours
Total time: About 4 hours
Yield: 6 servings
One 5-pound package cleaned pork chitterlings, cut into 4-inch pieces
1 tablespoon pork lard or olive oil
1 medium onion, sliced
1 celery stalk, chopped
1/4 pound lardo, prosciutto fat or pancetta, or a mixture of the three, chopped
1 large garlic clove, finely chopped
Salt and freshly ground black pepper to taste
2 cups dry white wine, separated
One 28-ounce can tomato purée
Bouquet garni, tied with kitchen twine, consisting of 10 sprigs parsley and 1 sprig rosemary
1 clove
2 1/2 cups water
1 pound rigatoni
1/4 pound Parmigiano-Reggiano or pecorino romano cheese, freshly grated
1. Place the pork chitterlings in a stockpot, cover with water, bring to a boil over high heat and boil for 1 hour. Drain; once cool, cut into pieces half the size and set aside until needed.
2. In a large flameproof casserole, melt the lard over medium heat, then cook, stirring, the onion, celery, lardo and garlic until soft, about 6 minutes. Add the chitterlings, season with salt and pepper, and cook, stirring, until sticking to the bottom and turning light golden, about 6 minutes. Add 1 cup wine. Once the wine evaporates, add the tomato purée, bouquet garni, clove and water. When the liquid starts to bubble, reduce the heat to low and simmer, stirring and moistening with the remaining white wine until tender, about 2 to 2 1/2 hours. The sauce should be dense though, so continue cooking if necessary.
3. Bring a large pot of water to a rolling boil, salt abundantly, then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing. Transfer the pasta to a large serving platter and spoon the chitterlings and sauce over it; serve with the cheese.
Main photo: Rigatoni con la Pagliata (Rigatoni With Chitterlings). Credit: Clifford A. Wright
Although cauliflowers are sold in our supermarkets all year round, this beautiful member of the wild cabbage family (Brassica oleracea) is at its bright and healthy best in early spring. Cauliflowers harvested at that time have had the benefit of a longer growing season (about 80 days, instead of 50 days for their summer-grown counterparts), allowing their valuable nutrients more time to develop.
The cauliflower, whose name derives from the Latin caulis (stem) and floris (flower) is actually a cabbage bred for its flowers. The edible part of the plant, the head of tender stems and flower buds, is known as a curd. Similarly to broccoli and calabrese (close relatives), the cauliflower stores nutrients for the developing flowers at the base of the buds, so a fresh, crisp curd is packed full of vitamins and minerals. Its Latin botanical name, Brassica oleracea var. botrytis (meaning cluster, or grapelike), is an apt description of this remarkably clever vegetable, which grows with a protective layer of leaves curled around its head.
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Hats off to the French, though, for giving cauliflower (chou-fleur, or cabbage-flower,) a prettier, and horticulturally more correct name, than the rather pedestrian Anglo-Saxon "flower on a stalk."
Mysterious origins
There is disagreement over the origin of the cauliflower. Some say it was developed by 11th century Arab gardeners, or by Romans a thousand years earlier. But the wild cabbage grew throughout the ancient eastern Mediterranean and, with its tendency to produce "freaks," prototypes of the cauliflower probably originated spontaneously in different places. Curious gardeners have since, through seed selection, improved nature's work and we are now reaping the benefits.
Medieval Italian kitchens and, later, those of Louis XIV of France, served stylish and elegant cauliflower dishes. Catherine de Medici is said to have appreciated the lovely vegetable, and to have introduced it to France to help alleviate arthritis. But its earlier French name, chou de Chypre, suggests it arrived from Cyprus and Cypriots are, understandably, happy to claim its origin. For the past 200 years, the cauliflower has been a popular winter vegetable in northern Europe, but without its former prestige in serious kitchens. Until now.
Hardly humble
With cauliflowers piled high in our markets, this inexpensive and highly nutritious brassica is at last losing its humble status and taking its rightful place on our tables. A reputation for being bland and soggy is the fault of the cook, not of the cauliflower. Its very gentleness is the perfect foil to many fine flavors, and it takes only a few minutes to cook.
"Organic" and "local" have real meaning when selecting cauliflowers: snails, aphids and caterpillars love them, so pesticides are often used and, once harvested, their nutrients and flavor dissipate quickly. Most cauliflowers are attractively creamy-white, but we also have wonderfully colorful varieties. Buy cauliflowers that smell and look fresh, with deep-green, outer leaves and tight heads; avoid brown-spotted white ones, or dull-looking purple, yellow or green heads. Size doesn't affect flavor, but age does: older cauliflowers taste and smell stronger.
Richer in vitamins and minerals than any other brassica, cauliflowers are an excellent source of vitamin C, folic acid and potassium; a very good source of niacin, copper, manganese and vitamins A, K, B5 and B6; and a good source for protein, phosphorous, magnesium and vitamins B2 and B3. Raw, they are even better.
Avoid nutricide
Cauliflower cooks quickly: Keep florets whole or cut large ones in half and simmer in a little water or steam for five minutes. After this time, cauliflower loses 20% to 30% of its phytochemicals; after 10 minutes, 40% disappear. Where possible, cook in ways that don't commit nutricide – in soups and stews, grilled or baked. In its wonderful ability to host spicy flavors, some of the best preparations for cauliflower can be found in the kitchens of the Indian subcontinent and the Mediterranean. With winter soon drawing to an end, it's time to enjoy the vegetable that has spent the past three months developing the nutrients we need to take us into a healthy spring.
Simple Greek ways to serve
- Serve raw or lightly-steamed small florets with a dip of mashed anchovy, capers, herbs, and olive oil or with hummus, small radishes and young wild green leaves.
- Mix thinly sliced cauliflower florets and fine-julienned carrots with olive oil, lemon juice, sea salt, lightly chopped flat-leaf parsley, and Greek oregano (rigani ).
- Dip small florets in a light garbanzo-flour batter and gently fry the fritters in olive oil; serve with olive oil and lemon juice mayonnaise, olives, and lemon wedges.
Cauliflower à la Greque
À la Greque (French for "in the Greek style") describes a method of cooking, one that presumably a French cook/traveler admired and added to his/her own kitchen repertoire. There are many versions of this popular dish, but most are a pale imitation of the original Greek creation. Buy the freshest cauliflower you can find and, for a lightly spiced dish, prepare two hours ahead; for a more mellow taste and texture, leave overnight in the marinade.
Prep time: 5 minutes
Cook time: 12 minutes
Total time: 17 minutes
Yield: 8 for a meze serving, 4 as a vegetable dish
4 cups small cauliflower florets
4 tablespoons extra virgin olive oil
2 tablespoons dried coriander seeds
1 cup dry white wine
3 bay leaves
1/2 tablespoon aromatic honey such as Hymettus
1 tablespoon cracked black peppercorns
Coarse-grain sea salt to taste
For serving:
4 tablespoons flat-leaf parsley, coarsely chopped
1 tablespoon lemon zest, in very thin strips, optional
Lemon wedges
1. Trim most of the stem from the florets and cut an "x" in the base of each with a small sharp knife. Blanch 1 minute in boiling water, drain, and set aside.
2. Heat the olive oil in a large heavy saucepan over low heat. Add the coriander seeds and florets in a single layer and stir with a wooden spoon to coat with the olive oil. Add the wine, bay leaves, honey, pepper and salt. Bring just to a boil, cover, reduce the heat, and simmer 10 minutes or until tender.
3. Transfer the contents of the pan to a nonreactive bowl and set aside until cool. Cover the bowl and shake it gently to redistribute the marinade.
4. To serve, taste the marinade. If more salt is needed, combine with the parsley. Transfer the cauliflower to a shallow serving bowl and pour over most of the marinade (strain it first, if you prefer). Sprinkle with parsley and lemon zest and serve with the lemon wedges.
Main photo: Buy the freshest cauliflower you can find for Cauliflower à la Greque. Credit: Copyright 2015 Rosemary Barron
I used to think of black-eyed peas as a purely American food, much loved in the South. Despite the time I spent living in Austin, I've never made them the way Texans do, using ham hocks or salt pork for flavoring, and I've had more than one run-in with staunch traditionalists who have challenged — even berated — my vegetarian approach.
Even now that I'm not a strict vegetarian (albeit it's the way I eat most of the time) I prefer black-eyed peas that have not been simmered with pork products. I love their earthy depth of flavor and I have never thought, "Gee, these would be really great if they just had some pork to flavor them." They have plenty going for them on their own.
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As I've researched the cuisines of the Mediterranean over the years, I have learned that these beans are an important staple in that part of the world, especially in Greece and North Africa. They are the backbone of some of my favorite Mediterranean dishes.
Black-eyed peas are native to Africa. According to cookbook author and Zester contributor Clifford A. Wright, they had arrived in the northern Mediterranean by about 300 B.C. and were cultivated by the Romans. The beans traveled to South America with the slave trade, but they came to North America via the Mediterranean. They are much loved in Greece, where they are stewed in abundant olive oil, often with greens, or used in lighter salads or bean dishes and seasoned with wild fennel, mint, dill and parsley.
In Tunisia, a country with a rich repertoire of vegetable stews or tagines where you are not likely to see pork with beans (because of Muslim dietary rules), black-eyed peas are simmered with abundant spices, vegetables like greens and fennel, and lots of fresh herbs — cilantro, parsley, mint. The spicy bean tagines are ladled over couscous. These dishes are complex, with an array of seasonings — harissa, caraway and coriander seeds, cumin and garlic.
But my favorite black-eyed peas are the ones that I make year after year. I cook the beans with onion, garlic and bay leaf, then toss them while warm with a cumin-infused vinaigrette, chopped bell peppers, and lots of cilantro. The balance of flavors is perfect. It's a traditional good-luck dish on New Year's Day, but it never fails to leave me feeling optimistic about the future — no matter the time of year.
Black-Eyed Peas Salad with Cumin Vinaigrette
You can serve this salad warm or chilled. I often make the beans several days ahead, marinate them in the vinaigrette, and add the chopped pepper and cilantro after I reheat the beans in the vinaigrette.
Prep time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour, 20 minutes
Yield: 6 to 8 as a starter, 4 to 6 as a main dish
For the beans:
1 medium onion, cut in half
1 pound black-eyed peas, washed and picked over
2 quarts water
2 or 3 garlic cloves, minced
1 bay leaf
Salt to taste
For the dressing and salad:
1/4 cup red wine vinegar or sherry vinegar
1 garlic clove, minced
Salt and freshly ground pepper to taste
2 teaspoons lightly toasted cumin, ground
1 teaspoon Dijon mustard
1/2 cup broth from the beans
1/3 cup extra virgin olive oil
1 large red bell pepper, diced
1/2 cup chopped cilantro
1. Combine the onion, black-eyed peas and the water in a soup pot or Dutch oven and bring to a gentle boil. Skim off any foam from the surface of the water. Add the garlic, bay leaf and salt to taste (about 2 teaspoons). Reduce the heat, cover and simmer 30 minutes. Taste and add more salt if desired. Cover and simmer 10 to 15 minutes, until the beans are tender but not falling apart. Remove from the heat. Remove onion halves and bay leaf. Carefully drain the beans through a colander or strainer set over a bowl and transfer to a large salad bowl. Measure out 1/2 cup of the bean broth.
2. In a pyrex measuring cup or small bowl, whisk together the vinegar, garlic, salt, pepper, cumin, and mustard. Whisk in the bean broth, then the olive oil. Taste and adjust seasonings. Stir the dressing into the warm beans. Stir in the red pepper and cilantro, and serve, or allow to cool and serve at room temperature.
Greek Black-Eyed Peas With Wild Fennel
Prep time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour, 20 minutes
Yield: 6 to 8 as a starter, 4 to 6 as a main dish
1 pound black-eyed peas
1/4 cup olive oil
1 onion, chopped
2 garlic cloves, minced
2 cups wild fennel leaves, chopped
1 15-ounce can tomatoes, drained and pureed in a food processor
Salt and freshly ground pepper
Additional chopped fennel for garnish (optional)
1. Wash and pick over the beans. Heat 2 tablespoons of the olive oil in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and fennel leaves and cook, stirring, for a minute, until the garlic is fragrant and the fennel beginning to wilt. Stir in the tomatoes and bring to a simmer. Add the black-eyed peas and enough water to cover by an inch, and stir together. Bring to a boil, reduce the heat, and simmer 30 minutes.
2. Add salt to taste (about 2 teaspoons) and freshly ground pepper, and continue to simmer until the beans are tender, another 15 minutes. Stir in the remaining olive oil. Taste and adjust seasonings. Serve warm or hot, garnished with additional chopped wild fennel if desired.
Couscous With Black-Eyed Peas and Chard
Prep time: 30 minutes
Cooking time: 1 1/4 to 1 1/2 hours
Total time: up to 2 hours
Yield: 6 servings
2 tablespoons extra virgin olive oil
1 medium onion, chopped
Chard stalks, diced
4 large garlic cloves, minced
1 teaspoon coriander seeds, lightly toasted and ground
1 teaspoon caraway seeds, lightly toasted and ground
2 teaspoons cumin seeds, lightly toasted and ground
2 cups black-eyed peas, rinsed
2 tablespoons harissa (or more to taste; substitute 1/2 teaspoon ground cayenne pepper if harissa is unavailable), plus additional for serving
2 tablespoons tomato paste
Salt, preferably kosher salt, to taste
1 to 1 1/2 pounds Swiss chard, stemmed, washed thoroughly in 2 changes of water, and coarsely chopped
1 large bunch parsley or cilantro (or a combination), stemmed, washed and chopped
2 cups couscous, reconstituted and steamed until fluffy and hot
1. Heat the oil over medium heat in a heavy casserole or Dutch oven and add the onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the chard stalks, garlic and ground spices, and stir together for about a minute, until the garlic is fragrant. Add the black-eyed peas and 3 quarts water, and bring to a gentle boil. Reduce the heat, cover and simmer 30 minutes. Add the harissa or cayenne, the tomato paste and salt to taste, cover and simmer another 15 to 30 minutes, until the beans are tender and fragrant. Strain off 1/2 cup of the liquid and set aside to add to the couscous when you reconstitute it.
2. Stir in the chard a handful at a time, allowing each handful to cook down a bit before adding the next. Simmer 5 to 10 minutes, until the chard is tender and fragrant. Stir in the parsley and/or cilantro and simmer another few minutes. Remove from the heat. Taste and adjust seasonings, adding salt, garlic or harissa as desired.
3. Reconstitute and warm the couscous while the black-eyed peas are cooking. Shortly before serving, transfer to a wide serving bowl, such as a pasta bowl, or directly to wide soup plates. Spoon on the black-eyed peas and greens with plenty of broth, and serve, passing additional harissa at the table.
Main photo: Black-Eyed Peas Salad. Credit: Martha Rose Shulman
How many times have you been inspired to photograph a dish only to find that the image captured on your camera's LCD screen is nowhere near as beautiful, or appetizing, as the dish sitting in front of you? Unwilling to give up you shoot another, and another — until your dinner companion, or a waiter, taps you on the shoulder and says, "You better eat that before it gets cold."
Great food photography is mostly about technique, and with a little practice you can master the basics. Once you've developed technical skills, add inspiration and passion (because every photographer should love his or her subject). You'll be amazed at the results.
To advance your food photographs, check out the slideshow.
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» A professional's tips for shooting photos of markets
Main photo: Find your style: Shoot what you enjoy. Experiment with lighting, lens, shooting positions, subjects and situations until you find a style that expresses how you feel about food. Credit: Copyright David Hagerman
"To make ice wine, you need a thick skin," Dave Gimbel says with a ghost of a smile.
Gimbel, who is representing Vineland Estates at Canada's annual Niagara Icewine Festival, is not talking about the resilience required of any winemaker willing to embark on this demanding and highly risky enterprise — though that certainly helps. Instead, he is referring to the grape variety best equipped to withstand the intense cold needed to make this singular, highly concentrated, intensely sweet wine.
Producing ice wine a risky endeavor
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Vidal, a hybrid vine bred specially for icy conditions, is ideal, Gimbel explains. Thanks to their thick skins, the grapes borne by this hardy variety can survive intact on the vine right through to January or February, when midwinter temperatures in the Niagara vineyards dip to the regulation minus 8 degrees C (17.6 degrees F) for several consecutive days and nights. The risks — which include anything from rot to hungry birds — are outweighed by the potential rewards; ice wine is a premium product that sells at a premium price.
The practice of producing naturally sweet wine from frozen grapes originated in Germany and Austria, where it is known as Eiswein. Nowadays, perhaps due to the changing climate, both countries struggle to muster low enough winter temperatures for a reliable harvest. Canadian winemakers, on the other hand, can count every year on the kind of freezing conditions needed to make ice wine, and the country has long since overtaken Germany and Austria as the world's most significant producer.
As with any wine, the story starts in the vineyards. The pickers (or mechanical harvesters) swing into action beneath floodlights in the dead of night, when temperatures are at their lowest, picking the grapes and speeding them to the waiting presses out in the yard. Throughout the night, tiny quantities of juice are painstakingly squeezed from the whole berries, and the intensely aromatic juice is then left to ferment gently through to spring.
At Inniskillin winery in Niagara-on-the-Lake, some grapes are still hanging on the vine when I visit in January, which enables me to experience harvesting firsthand. With numbed fingers, I pluck bunches of frostbitten fruit from beneath the nets — essential protection against flocks of winter-starved starlings — and drop them one by one into shallow crates. For the wine to be made, explains Debi Pratt, Inniskillin's honorary ice wine ambassador, the outside temperature must hold steady at minus 8 C (better still, minus 10 C) for several days so the grapes are frozen solid, like little pinkish marbles.
Over the course of my three-day visit for the festival, I sip golden nectars made by several different Niagara wineries and from a whole range of grapes — the thick-skinned Vidal, of course, but also Riesling, the classic German and Austrian Eiswein grape, and even some made from Gewurztraminer. Truly exciting and distinctive are the ruby-red versions made with Cabernet Franc or Cabernet Sauvignon. Some ice wines sparkle, but most are still; all are delectable.
The idea that both winemakers and chefs are keen to counter is that ice wine is strictly for dessert. There's much talk of "the texture of the wine" (the mouthfeel is indeed remarkable and satisfying), its complex array of aromas and flavors and its intense natural sweetness balanced by rapier-sharp acidity, which equips it for most food challenges.
My first "aha!" moment comes at Inniskillin with the pairing of oysters Rockefeller and sparkling Vidal. "Those tiny bubbles lift the wine and delude you into thinking there's less sweetness — perfect for oysters," explains Bruce Nicholson, Inniskillin's senior winemaker. Outside the winery, by a roaring fire, in-house chef Tim MacKiddie has prepared maple-glazed duck breast and portobello mushrooms on the barbecue smoker, wonderful with a lick of Cabernet Franc.
At Jackson-Triggs Winery I sample empanada-sized wraps of chicken in mole topped with tiny dice of crunchy rhubarb, another great match with Cabernet Franc, while over at Pilliteri Estates Winery they partner a pork belly taco and avocado salsa with Riesling. Trius Winery's take on the sweet-spicy theme is beef chili with Vidal, whereas Kacaba Vineyards & Winery offers a singular taste of Gewurztraminer with toasted panini filled with brie, shredded apple and pear. Another rarity is Vineland Estates Winery's Cabernet Sauvignon, which they partner with cassoulet of braised short ribs with a blob of ice-wine-infused crème fraiche.
The final surprising — and deliciously democratic — combination consists of s'mores toasted on the embers of the roaring fire outside the winery, paired with Inniskillin's rare, sparkling Cabernet Franc ice wine. The only combo I draw the line at — though the opportunity does, fleetingly, present itself at a lively street festival where food trucks stand shoulder to shoulder with wine stands — is ice wine with Canada's now infamous poutine, those rubbery cheese curds that squeak beneath your teeth, doused with brown gravy and served with fries. That would surely be heresy, requiring a very thick skin.
To find ice wine suppliers, consult www.winesearcher.com or the LCBO website.
Zester Daily contributor Sue Style attended the Niagara Icewine Festival as a guest of Ontario Tourism.
Main photo: A crate of frozen grapes harvested for ice wine. Credit: Sue Style
Burgers grilled over an open flame in Moscow. A five-course meal cooked in a Williamsburg loft. Vietnamese spring rolls served in a Helsinki train station. A Belgian waffle bar set up in Berlin. These are just a few of the concepts behind hundreds of restaurants scheduled to pop up on Feb. 15, for one day only, as part of what organizers call the "world's biggest food carnival."
The now-global event sprouted in Helsinki, where a group of friends, frustrated with the red tape required to establish a restaurant, launched a social-media campaign to get people in Finland to join them in creating temporary eateries for a single day. That first Restaurant Day in May 2011 included 45 restaurants. The most recent, in November 2014, encompassed 1,698 in 35 countries (mostly in Western Europe).
More from Zester Daily:
» Refugees in Turkey speak in the universal language of food
» A pudding for all, from Turkey's melting pot
» Istanbul chefs come together to save their favorite fish
"There was such huge media interest in the first event, we knew we were onto something big, and the international potential became apparent very fast," says Restaurant Day co-founder Timo Santala, who leads a team of volunteers that promotes and supports local restaurant hosts through a "Restaurant Day Ambassadors" network, a mobile app, and a website in 17 languages.
Kathryn Sharaput, a pastry chef in Montreal, learned about Restaurant Day on Facebook, and first participated last summer, serving up homemade ceviche in a local park.
"I really enjoyed actually getting to talk to the people I was cooking for – trading stories about food, travel and recipes," Sharaput says, adding that the event also helps bridge the "disconnect between people and their food — where it comes from, how it's made and who's making it."
Restaurant Day, held four times a year, is part of a larger trend toward eating experiences that are more innovative, intimate, ephemeral — or all three. Food trucks ply the streets of many major cities, while small supper clubs hosted by chefs are an increasingly common phenomenon. Websites like EatWith and MealTango connect food-lovers with people who want to cook and host meals in their homes.
But Santala says Restaurant Day's spontaneity, public nature and amateur spirit set it apart. To join in, all hosts need to do is add a short listing to the global map for the next event and prepare some kind of food or drink to sell or give away. Utilizing public spaces is encouraged, and unlike Sharaput, most participants are not culinary professionals.
"Restaurant Day puts the spotlight on ordinary people: Boy Scouts, school classes, grandmothers, anyone who wants to create new experiences around food for other people," Santala says. "That's what makes it exciting; it's a way of democratizing the food business."
For many hosts, it's also a way of creating community, whether by supporting local businesses, raising money for charity, advocating for a cause or introducing their neighbors to the tastes of their home country.
One host in Prague who goes by the alias "Psychologie chuti" (Psychology of flavor) decided to sell her Parisian-style macarons – in 15 nontraditional flavors ranging from mulled wine to jasmine – inside a favorite local café. "I always notice almost no one else goes there, which makes me sad," she says. "So I tried to let other people know about it by setting up shop there and it was awesome!"
For Marte Munkeli, the leader of the Norwegian Vegan Society, Restaurant Day is "a great opportunity to promote veganism in a fun, non-preachy way." The group has served vegan sandwiches, soups and cakes at previous events and plans to cook meat-free "chili sin carne" in February.
Sasikala Anbarasan, a biotech researcher in Espoo, Finland, says Restaurant Day offers a way for her to show Finns that "Indian food doesn't just mean chicken tikka masala and naan." She donates a share of the profits she makes from cooking a "typical Tamil menu" — including South Indian specialties such as idli, a savory cake made from black beans and rice, or sambar, a tamarind-flavored vegetable stew — to an organization that helps orphaned children in that region.
Korea-born SuJin Jung says she finds a cultural element lacking in the Korean restaurants of her adopted home city of Montreal. So when she and her friends decided to make bibimbap for Restaurant Day last November, she says they "didn't just serve the food, but tried our best to explain the culture behind this dish" – a rice bowl with various toppings, all of which have traditional symbolic meanings.
Living abroad for the past 13 years, Rashmi Ahuja has likewise been disappointed by most Indian food she's found in other countries. "I was looking for something that reminded me of my mother's food, something that satisfies your soul," she says. Ahuja started teaching herself to cook some of the dishes she remembered from home, sharing them first with friends and family, and then hosting her first Restaurant Day in November 2012 in Helsinki, a year after moving there. She has now participated six times, making Mumbai street food, Indian-Finnish fusion and other recipes based on a specific region or ingredients.
Sharing a passion for food culture with the locals
"It's a way for people like me who are passionate about their food culture to share it with local people," she says. "The food that we eat gives an insight into our personalities and how we were brought up and tells a lot about us and our cultures."
For the next Restaurant Day, Ahuja plans to make daal roti (lentils with flat bread), an Indian staple. Around the world, hundreds of other food lovers are also thinking about what culinary experiences they might like to share with their neighbors.
"Even though the basic concept stays the same, the individuals who participate decide what Restaurant Day looks like, so each time it's completely different," says Santala. "It's all about just digging in and enjoying what comes along."
Main photo: Setting up snack plates in Helsinki. Credit: Heidi Uutela/Restaurant Day
Some ancient grains get all the press. Quinoa, freekeh, and spelt are the darlings of the food world these days, especially in the United States — and rightfully so, since they were ignored for millennia. But one ancient grain seems to lag behind: barley. Plain ol' barley never makes a Top 10 list. It needs a spunky dance partner and great choreography to be seen. Mushrooms have often been its companion for comfort food — think of all the savory mushroom-barley soups. But wild mushrooms, exotic and even more flavorful than the cultivated variety while still just as earthy as barley, may serve as the most perfect partner of all.
During the chill of January, foraging for comfort food is often a search for simple, earthy foods — like barley and mushrooms. But these foods can also be rich and elegant, intriguing and satisfying, old and new. Sometimes all it takes is one little change to make a comfort-food dish special.
Barley and mushrooms, ancient foods
Barley is no newbie to the food scene. There is no way to overstate its importance in the Fertile Crescent and the Levant (present-day Iraq and the Middle East). Wild barley was an integral part of the human diet, so much so that it became a domesticated crop. It was the basis for a key everyday comestible that is still popular today: beer.
More from Zester Daily:
» Mix up some Auld Lang Syne Scotch for New Year's Eve
In Europe by the Middle Ages, barley was the flour of poor man's bread and the filler in Scotch broth. It was — and remains — a common food for livestock. Notwithstanding the changes in the world around it, domesticated barley is, in essence, a simple whole grain with plenty of nutrients. And it has countless culinary benefits.
There is a good reason why barley's long time partner is the mushroom.
An ancient, originally wild food, mushrooms are fungi, and are incredibly healthy — high in B and D vitamins, selenium, copper, potassium and antioxidants that appear to protect DNA at the cellular level. Some of these benefits can be found in common button mushrooms and their close cousins, baby bellas, criminis and portabellos. But mushrooms are more than that. They are a natural flavor enhancer. All mushrooms contain glutamic acid, a version of the flavor enhancer monosodium glutamate (MSG).
Wild mushrooms, or those that were once wild and are now cultivated (called "exotic" by growers), burst with all of these benefits. No wonder wild ones have been popular across Europe, Asia, the United States and India for centuries. Each variety of wild mushroom has its individual charms. The one I used for this mushroom-barley risotto is the chanterelle.
Chanterelles, a sexy and mellifluous a name for fungus if there ever was one, evokes images of five-star French chefs cooking up lavish, sophisticated and warming dishes. To many a chef and connoisseur, chanterelles — golden and floral, earthy and fragrant — are in the same pantheon as morels and truffles. Chanterelles have even been considered male aphrodisiacs, with the 11th-century Normans in Britain serving them at wedding feasts to the grooms. Widely found in both Europe and the United States, fresh in season and dried year-round, the lightly peppery, softly fruity chanterelle is an ideal candidate to gussy up the Plain Jane barley.
The wine that links all the flavors
The element that can put it all together? A wine born from the same soil as those wild mushrooms. Barley risotto style is now a restaurant mainstay. But when the mushrooms in the risotto are the prized chanterelle and the wine is Willamette Valley — what you have is dinner alchemy.
Willamette Valley, Oregon, where chanterelles have long grown wild and are now cultivated, is a well-regarded region for producing fine grapes and even finer wines. The Pinot Noir grapes grown in the Willamette Valley are characterized by robust notes of black raspberry and bogs, of vanilla and cloves. The old cooking adage "if it grows together it goes together" is certainly true with Pacific golden chanterelles and Willamette Pinot Noir. Pairing these two is not for the faint of wallet. But the cost of the barley balances that out a bit.
And that wine — ooh — that wine is the essential link tying, literally binding, the mushrooms to the barley. All together, chanterelles and barley become something genuinely soul satisfying. The flavors and textures support and encourage each other, revealing the best they can offer. Perhaps that is what a plate-mate, a bowl-mate and soulmate should always be.
Barley Risotto With Fresh Chanterelles and Willamette Valley Pinot Noir
This special-occasion dish is impressive to serve and even better to eat. It showcases a classic Italian cooking technique applied to humble pearl barley and highlights the quality and unique flavors of fresh wild chanterelle mushrooms. The result is extravagantly delicious and memorable, worth every penny and every stir.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour, 5 minutes
Yield: 4 servings as a meal, 6 as a starter
2½ cups low-sodium mushroom broth
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 large shallots, peeled and cut into ½-inch dice
Leaves of 6 sprigs fresh thyme, minced (about 2 teaspoons, see Kitchen Tips)
1 cup pearl barley
2 cups Willamette Valley Pinot Noir (see Kitchen Tips)
1 pound fresh chanterelle mushrooms, sliced, cut into bite-size pieces
1 large fresh bay leaf
½ teaspoon kosher salt (see Kitchen Tips)
1 (7-ounce) package fresh baby kale, thinly sliced
½ cup freshly grated Gruyère cheese
¾ cup sour cream or crème fraiche
1 teaspoon truffle salt (see Kitchen Tips)
1 teaspoon freshly ground black pepper
1. In a medium saucepan set over medium heat, bring the mushroom broth to a simmer.
2. Meanwhile, in a large, deep saucepan or Dutch oven, heat the olive oil over medium-high heat until it shimmers. Add the butter and heat until it melts. Add the shallots and thyme, stir to coat, reduce the heat to medium, and cook, stirring occasionally for 2 to 3 minutes, until the shallots are translucent and the edges are just beginning to brown. Add the barley and cook, stirring to coat, for 2 minutes.
3. Increase the heat to high, add the wine, and cook for 6 to 7 minutes, until it has been fully absorbed into the barley. Reduce the heat to medium-low, add the mushrooms and bay leaf, and stir well.
4. Add 1/2 cup of the warm mushroom broth and cook, stirring for 4 to 5 minutes, until the liquid is almost absorbed. Add the salt and stir. Continue adding the broth, 1/2 cup at a time, and cook, stirring continuously but gently for 2 to 3 minutes, until it is nearly absorbed into the barley. Repeat until all the mushroom broth is used.
5. Cook for about 30 minutes more, until the barley is al dente. Add the kale, stir well, and cook for 2 to 3 minutes, until the leaves are completely soft. Reduce the heat to low, stir in the Gruyère cheese and sour cream. Remove from the heat, remove the bay leaf, sprinkle with the truffle salt and pepper, and stir well. Spoon into wide, shallow bowls and serve immediately.
Kitchen Tips
1. To remove the leaves from a sprig of fresh thyme, hold the sprig (or a few) at the top with one hand, and with the other hand, grasp the stem with your thumb and forefinger and gently slide your fingers down the stem. The leaves will be pushed against the direction they grow in, and will come off easily.
2. For more information about Pinot Noir grapes and wines: http://www.pinot-noir-wines.com/
3. If you don't have low-sodium mushroom broth, you can omit this extra salt.
4. Salt to which very small pieces of dried truffle have been added is called truffle salt. It is used to add richer flavor.
Main photo: Barley, Chanterelle Mushroom and Pinot Noir Risotto — elegant, simple, delicious. Credit: ©TheWeiserKitchen


text:
Just a quick question, I've have my hands on 20 1 Month prepaid Xbox live time cards, are they in anyway region locked? I'm from Australia is all and I was thinking of giving them to people I used to play with in the US who droped back to silver because of the costs, any help would be much appreciated!!
Xbox Live Timecards
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Spring Training
Best Places To Visit Off Season In The US
New Orleans, Orlando, Maui, Phoenix, and San Francisco are among the best places to visit in the U.S. in the off season.
Mets Beat Braves 7-4, Minor Gives Up 5 Runs
KISSIMMEE, Fla. (AP) — Dillon Gee pitched six scoreless innings and struck out seven as the New York Mets topped the Atlanta Braves 7-4 on Monday. Gee allowed two hits and walked none. He had […]
Ryan Klesko, Former Brave, Padre, And Giant, Talks Braves Spring Training With Mac And Jason
Ryan Klesko had a long MLB career and has been down at Braves spring training as a special instructor. We invite him on to talk about his career and what he's seen from this Braves […]
Spring Training Report for March 18
Braves win 17-10 slugfest over Phillies What went down: It was a crazy day of baseball from the outset, with plenty of high-scoring innings to go around. Kris Medlen tossed a clean first frame, but […]
Braves Spring Training: Brandon Beachy Interview
I caught up with rehabbing Braves pitcher Brandon Beachy on Monday. We talked about where he is in his rehab from Tommy John surgery, what it was like when he realized he needed the procedure […]
Braves Spring Training: Chris Johnson Interview
I had a chance to catch up with Braves third baseman Chris Johnson on Saturday. We talked about his impressions of the team, following Chipper Jones at the hot corner, his relationship with the Jones […]
Scott Miller, CBSsports.com Baseball Writer, Says It Should Be An Exciting Braves Season
There are plenty of other MLB spring training's going on outside of the Braves so we check in with Scott Miller for a national look at the upcoming baseball season. . . .
Cory McCartney, Fox Sports South, Checks In With A Report From Braves Spring Training
The Braves continue spring training and we get a report from Cory McCartney who is in Orlando covering the team for Fox Sports South. . . .
Braves Broadcaster Chip Caray Talks Spring Training
We are just a few weeks from Braves Opening Day at Turner Field and before we get our first glace at the most powerful outfield in baseball, we talked to Braves TV Broadcaster Chip Caray. […]
Eddie Coleman, WFAN Mets Beat, Says The Mets Will Struggle This Season
More NL East spring training reports to get to. This time we drop in on the Mets with Eddie Coleman of WFAN in New York. . . .


text: 500 pts Most Disturbing Movies <Lite Rock Listener Club According to this list, what movie comes in at #10? Click here for the answer. Sign in to Participate Category: Trivia Ends: Wednesday January 2 at 11:59PM EST Visit our sponsor: Click here for the answer! Share on Facebook Share on Twitter More Leave a comment Send to a friend! Print this page Pin it! Reddit This! Share on Tumblr! More Ways To Get and Use Points [2/27] Keyword of the Day[2/26] Lite Rock Keyword of the Day[2/25] Liten Rock Keyword of the Day[2/24] Lite Rock Keyword of the Day[2/23] Lite Rock Keyword of the Day[2/20] Lite Rock Keyword of the Day


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MADISON, Wis. -- Gov. Scott Walker is open to having Wisconsin allocate its Electoral College votes based on results from each congressional district -- a move that would offer Republicans a chance to score at least a partial victory in a state that has gone Democratic in the last seven presidential elections.
The idea is being considered in other battleground states that have tipped toward Democrats as
Republicans try to develop a
national plan to capture the presidency in future years.
The GOP governor said he found the notion intriguing but neither embraced it nor rejected it.
"To me, it's an interesting concept, it's a plausible concept, but it's not one where I'm convinced either of its merits or lack thereof," he said in a recent interview at the governor's mansion in Maple Bluff.
Democrats promised to fight such a change, saying they viewed it as a way for Republicans to try to rig elections to their advantage.
"They cannot win a fair and square election in a presidential year, so (they say) we have to change the rules of the game," said Mike Tate, chairman of the state Democratic Party.
Walker's fellow
Republicans will control both houses of the Legislature starting next month, giving them the opportunity to reallocate how electoral votes are doled out.
Like 47 other states, Wisconsin grants all its electoral votes to whichever presidential candidate wins the statewide vote. Two states -- Nebraska and Maine -- give two electoral votes to the statewide winner and parcel out the rest by congressional district. As it happens, all their votes have gone to a single candidate, except in 2008, when one electoral vote in Omaha was given to Barack Obama.
If Wisconsin adopted such a system, the votes would be split routinely. If the state had such a system this year, Obama would have gotten five votes and his Republican opponent, Mitt Romney, would have gotten five.
Wisconsin has gone for the Democratic candidate in every presidential election since 1988. It has continued to draw attention from both parties, nonetheless.
The Badger State's distinction as a battleground has meant it enjoys frequent visits from presidential candidates and their surrogates, as well as a glut of political ads. Walker acknowledged that Wisconsin would likely lose that distinction if it split up its Electoral College votes by congressional districts.
"I think being a battleground state is a good thing because we get to hear from the candidates, people are interested in us," he said. "I think for a lot of people if (changing the allocation of Electoral College votes is) viewed as diminishing that prospect, there might be reluctance."
But Walker also argued that "if you applied that standard today we'd still be a battleground state" because Wisconsin would have split its Electoral College votes between each party's candidate.


text:
Linux Dominates the Top of 500 List
The 33. International Supercomputing Conference (ISC) 09 has released its Top 500 List. US machines dominate the first ten positions with Linux Roadrunner leading, but slots 3 and 10 have been taken by Linux PCs from the Juelich development center in Germany.
Keeping hold of leading position is the Linux Roadrunner situated at the Los Alamos National Laboratory (LANL). Built in 2008 and belonging to the US Department of Energy, the 1.105 petaflop/s system remains one of the most energy efficient on the list.
In second place, and also belonging to the US Department of Energy, is the 1.059 petaflop/s Cray XT5 Jaguar. The system that uses the Cray Operating System Compute Node Linux can be found at the Oak Ridge National Laboratory.
New in at 3 is the IBM BlueGene/P system, Jugene, from the Forschungszentrums Juelich, (FZJ) in Germany. The 825 petaflop/s system began official operation in May. Claiming tenth place with 274 petaflop/s is Juropa, also installed at Juelich and together with Jugene, the only non-US systems in the top ten (see gallery for photos of the construction of Juelich's super computer).
Juropa runs with SUSE Linux, Jugene with an IBM developed Compute Node Kernel (CNK), that is described as "Linux-like". The Linux operating system runs on about 89% of the 500 most powerful computers.
Gallery (16 images) |
It's more than 89%
Please, check that out and take a look at the OSes. I'm sure of the 91% of them is GNU & Linux. I don't know about AIX and the others... but there is a lot of RedHat and Suse there.
OpenSolaris uses... ummm... what?
Issue 172/2015
Buy this issue as a PDF
Old Vulnerabilities Are Kept Alive Through Bad Configuration
HP's annual Cyber Risk report offers a bleak look at the state of IT.
Linus Torvalds Announces Linux 4.0
But what do the big numbers really mean?
Microsoft Frees CoreCLR
.NET Core execution engine is the basis for cross-platform .NET implementations.
New Trojan Attacks Linux Servers
The Xnote trojan hides itself on the target system and will launch a variety of attacks on command.
Cisco Releases Annual Security Report
Spammers go low-volume, and 90% of IE browsers are unpatched.
Zero Day Exploits Target Flash
Adobe scrambles to release patches for vulnerable Flash Player.
Intel Unveils Compute Stick
Four-inch-long computer on a stick lets you boot a full Linux system from any HDMI display device.
Obama Proposes Personal Data Notification Law
New statute would require companies to report break-ins to consumers.
TGXf Project Warns of File Transfer through Screen Pixels
Weird data transfer technique avoids all standard security measures.
Industry Giants Announce a Fix for the Password Mess
FIDO alliance declares the beginning of the end for old-style login authentication.


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Hope your chair has a seatbelt. SCEA has released a brand new batch of Gran Turismo 5 screenshots, this time focusing on the world-renowned Ferrari and Lamborghini brands. Considering these cars go for at least $200,000, GT5 will be the closest you'll ever get to ever being inside the cockpit.
Featured Stories
Off the Grid: The Witcher Adventure Game and Star Wars Imperial Assault
Posted on Feb 3rd 2015 2:15PM


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Groups question 'fracking' safety
GRAND FORKS -- The clamor appears to be growing for greater regulation of "fracking," the mineral extraction process that has helped to fuel North Dakota's oil boom.
On the heels of a critical "60 Minutes" report Sunday, oil and gas giant Halliburton has begun to disclose some of the chemicals it uses in fracking while continuing to insist that the process is safe.
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28 year old man | Sterling Heights, MI, USA | Seeking women 24-28 within 20 miles
Active within 3 days
I just moved back to Michigan from Tennessee,...
I just moved back to Michigan from Tennessee, where I worked in Nashville. I had a great time living down there and met a lot of great people, but I'm glad to be back home in Michigan. I moved back to be closer to family and friends and to start a new job/career. I like the idea of this site because it allows me to meet someone I would never normally come across. I'm a pretty laid back person and try not to stress over the little things. I enjoy just about anything outdoors and I'm thankful I have a job that lets me be independent and not stuck behind a desk all day. I like to stay active and enjoy traveling and making adventures whenever and wherever I can. I have a slightly sarcastic sense of humor so you'll have to be able to hang in there with that. I'm really not sure what else to write here...so, have a great day.
Camping , Movies/Videos , Music and concerts , Exploring new areas , Playing sports , Travel/Sightseeing , Watching sports
Other types of exercise, Running, Soccer, Weights / Machines
I exercise 5 or more times per week.
I have Dogs
I have a GSD named Ellie. I try to take her everywhere I can - big fan of places that allow dogs. I just taught her to give high-fives but she is not very enthusiastic about it. She enjoys treats, playing with her ball, and 80s movies.
I enjoy trying new places to eat. I like to think I'm a foodie. But in reality, I just order the chicken fingers everywhere I go. Apparently, that doesn't qualify.
Bonfires. I'm currently in the process of buying a house, so there's that. Im pretty good at most manly things like opening tight jars, reaching things on the top shelf, and pretending I know about cars.
I will enjoy just about anything outdoors. Kayaking, canoeing, hiking, running (not really, but I do it), working out, sports, campfires, hanging out with friends.
Him | What he is looking for | |
Appearance | ||
Height: | 6'0" (182cms) | 5'0" (152cms) to 5'8" (172cms) |
Body type: | Athletic and toned | Slender, About average, Athletic and toned |
Eyes: | Green | No preference |
Hair: | Light brown | No preference |
Lifestyle | ||
Smoke: | No Way | No Way |
Drink: | Social Drinker | Social Drinker, Moderately |
Occupation: | Other profession | No preference |
Income: | I'll tell you later | No preference |
Relationship: | Never Married | Never Married |
Have kids: | No | No |
Wants kids: | Someday | Definitely, Someday |
Background | ||
Ethnicity: | White / Caucasian | White / Caucasian |
Faith: | Christian / Protestant | Christian / Catholic, Christian / Protestant, Christian / Other |
Languages: | English | English |
Education: | Bachelors degree | Bachelors degree |


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He's new at Bel Ami Online and I think Sandro Filipi is going to become an incredibly popular performer, as long as he's willing to put the work in. I think we're going to see a lot more of this handsome guy in the coming months, and I really cannot wait.
Sandro Filipi is my kind of man, he's so good looking and has a great body too. His cock isn't gigantic, but then I love uncut cock regardless of whether it's 5 inches or ten inches long. When it's attached to a dude like Sandro I would be more than happy to play with it! lol
I already have a list of guys in my head I would love to see this guy enjoying some action with, and I have a feeling they're probably shot some of those duo's already.
Aside from that uncut dick and his hot body, Sandro has a great smile too, drawing me in and making me want to see more.
What do you think guys? Do you want to see him getting it on with some of their other amazing guys?
Okay, I think that was a bit of a stupid question, of course we want to see that! lol


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Service levels were outstanding. Every single person I came in contact with seemed concerned with my comfort and convenience. Common areas were absolutely beautiful
The room was a little small
Helpfulness and friendliness of staff, very accomodating to our group as far as time and locations for gathering, never felt rushed; Food great, esp. breakfast buffet; Free parking; Free shuttles to and from Newark Airport and Staten Island Ferry....
location to the verrazano bridge...i ran the NYC marathon!! Free breakfat
Very reasonable for NYC. Was able to get places easily with a car.
The comforter on the bed was heavy and it made it difficult to sleep.
The breakfast and the staff at the breakfast are outstanding!!! We were greeted with genuine pleasure and the food was top notch. Kudo's to that part of your service.
Room rates good
Internet slow
Excellent price for a comfortable room.
breakfast is included but the artificial scrambled eggs and the toasters that don't work are disappointing.
Room was nice
Staff I had someone knock at my door when I went to door someone's fingute was covering the peep whole when I yelled who they ran and had a red shirt I called the front deck 4 times in 40 minutes and no answered when I tod staff in morning he was arrogant
the front desk man me feel right at home.
everything was great
Nice hotel for the price I paid--- dollars when cheap motels charge the same
Breakfast was great, front staff was great at accommodating simple requests prior to our stay. Room was exactly as described.
Housekeeping was inconsistent - bathrobes would go missing, sheets were shorted once, some days extra toiletries were left and other days they would take them away, trash was not always taken out.
Friendly staff and conveniently located to my destination.
Price fluctuation by night and no designated parking available.
The location,updated bathrooms, and the breakfast. Valet parking was a plus as well
My wife didn't like the carpet. Lol. And the room was a bit small but still no real complaints.
Rooms were clean and comfortable. Location is close to airport, food and shopping.
The front desk lied and said late check out was not available because all the rooms were booked for the next day. There were rooms available to book via Kayak as well as the Hampton Inn website. My flight was not until 3:45. I had to sit at the airport for hours.
Excellent staff, comfortable beds, and a clean facility
LOCATION LOCATION LOCATION ! I should have checked this one out on the maps before booking, it is next to what has to be one of the busiest intersections in NJ, heavy traffic kept me up Little to no sleep at all. The airport is the least of your worries when there is a drag strip of an intersection out front.
Clean and comfortable rooms. Right off the NJ turnpike. If I don't need wifi, I would stay here again.
No wifi in room but there is a business center. Breakfast was bad - stale food with poor taste. A TV guide would be helpful.
Nice comfortable stay
Free breakfast was terrible
The room, the staff, the restaurant, the green roof .
The bar at the roof is a happening place and i had my young daughter!
Bed's were comfortable and staff was super friendly. Bathroom was top notch. Getting a cab was super easy the staff were pro's at that.
Nickle and dimed to death room from room service 4 drinks Cokes and Pepsi 2 of each were 30 plus dollars and they were the small bottles. I found pills in my room and my whute comforter had lots of dark lint.Food was standard at best. My room had no mini fridge. Windows were not sound proof. Really far from everything fun. Boat horns go off all times of the morning somtimes so loud it makes you look at your phone to see if its vibrating. Overall nice place could be the best if they fix these issues.
View - Memorable!
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Fleet Owner
Read the monthly column of NPTC President & CEO Gary Petty in Fleet Owner magazine.
Click on an issue below to view.
Increasing truck size and weight could be a boon to efficiency and safety.
The National Private Truck Council has joined the Steering Committee of the Coalition for Transportation Productivity (CTP), a group of shippers, motor carriers and their associations seeking to increase truck weight limits.
CTP is asking Congress to allow states to increase the federal vehicle weight limit to 97,000 lbs. for vehicles equipped with an additional (sixth) axle for travel on Interstate highways. These vehicles would have to meet the same safety standards as trucks currently allowed on Interstates. The coalition also supports a user fee on units equipped with the additional axle; the funds generated from the fee would be dedicated to bridge repair.
Six-axle trucks carrying 97,000 lbs. get 17% more ton-miles per gallon of fuel than five-axle trucks carrying 80,000 lbs. The U.S. Dept. of Transportation estimates that use of six-axle trucks would save 2 billion gals. of diesel fuel annually and reduce engine emissions by 19% per ton-mile.
"This is not a new idea," says Rick Schweitzer, NPTC general counsel, who represents the council on the CTP Steering Committee. "In 2000, DOT conducted a study and concluded that increased truck weights would not only reduce costs, but the additional axle would actually save $2.4 billion in pavement restoration over 20 years," he continued. "As far back as 1990, the Transportation Research Board looked at this issue and found that the increased weights would result in a 1.6% reduction in the cost of goods movement by truck and that pavement costs would not be significantly affected."
Moreover, safety is not adversely affected by the additional weight. In the U.K., which adopted a 97,000-lb. limit with six axles in 2001, the number of heavy-truck-related fatalities fell by 35% as of 2006. More recently, under a pilot program now made permanent, the state of Maine has allowed six-axle, 97,000-lb. trucks on its Interstates since 2010. In 2014, fatalities on Maine roads were the lowest in 70 years, and the Maine Bureau of Highway Safety specifically noted that congressional action allowing Maine to permit heavier, six-axle trucks full access to the Interstate highways may have "helped to make roads safer."
In addition, NPTC supports increasing the federal length limits on double trailers from 28 to 33 ft. This additional capacity would improve the productivity of those private carriers that transport lighter and less dense freight.
In MAP-21, Congress required DOT to conduct a new Comprehensive Truck Size and Weight Limits Study addressing differences in safety risks, infrastructure impacts, and the effect on levels of enforcement between trucks operating at or within federal truck size and weight limits and trucks legally operating in excess of federal limits.
The study was supposed to be submitted to Congress by November 2014, but it has not yet been published. Our concern is that the department will not release its conclusions in time for Congress to consider them as part of the highway reauthorization bill under consideration this year. We need DOT to finish its study, and for Congress to upgrade our truck size and weight rules to permit improved productivity, lower emissions, reduced highway congestion, and fewer accidents.
Founded nearly 20 years ago, Sentinel Transportation is a national model of exceptionally high safety management standards and operational practices. The company's 750 employees, including 650 drivers and 400 tractors, operate out of 40 terminals. Sentinel provides specialized read more . . .
Leading private fleet management practitioners and supplier partners will gather in Jacksonville, FL, January 17-21, 2015, for the Private Fleet Management Institute (PFMI) in what promises to be the best program in the event's two decade-long history. Since the event has a read more . . .
Praxair Inc., which traces its roots to 1907 when it became the first company in North America to commercialize cryogenically separated oxygen, is the largest industrial gas supplier in North and South America and one of the largest worldwide. Its products include read more . . .
In conjunction with its annual National Safety Conference, NPTC is pleased to recognize a unique group of some of the nation's top private fleet drivers. They are recognized as such by being selected as an NPTC National Driver All-Star. The program, which is now read more . . .
Started by C. L. George over 90 years ago in a modest country store outside of Springdale, AR, George's Inc. began as a one-truck operation hauling live poultry to major cities in the Midwest. Today, the fourth-generation, privately held company has grown into a highly successful producer of read more . . .
The annual NPTC National Safety Conference, scheduled for September 11-12, will again be held near the Washington Dulles International Airport at the Dulles Hyatt Hotel. Check out NPTC's home page at www.nptc.org for details about hotel reservations and conference registration.
Designed to optimize return read more . . .
Mid South Baking Co., headquartered in Bryan, TX, operates a successful regional commercial bakery, producing and delivering an enormous number of fresh quality products each day to thousands of customer locations and distribution centers throughout read more . . .
Attendees at NPTC's 2014 Annual Conference felt that this was perhaps the best overall event in the Council's history.
"This was a great show and more spectacular than ever. Everyone seemed pleased," commented an attendee.
"All the speakers were phenomenal and the food was incredible," said another. "A great job of creating natural…opportunities for vendors and fleets to interact." read more . . .
Founded in Chicago in 1924, Ace Hardware began as a small chain of independent hardware retailers that decided to come together to achieve consolidated buying power and market advantage. Today, Ace is the largest hardware cooperative in the industry with more than 4,850 . . .
Alliance Imaging, a division of Alliance HealthCare Services, is the largest premier provider of advanced diagnostic imaging services in the United States, with more than 1,000 hospital partners and other health care clients located in 46 states. In addition to read more ....
Privately owned since 1847, Orgill is the world's largest independent hardware distributor with more than 6,000 customer accounts in all states, 10 Canadian provinces and 50 countries. Listed in Forbes as one of the ....
The Britt Hunt Co. was founded in 1992 by young entrepreneur and family business visionary Britt Hunt. The company started in the Nashville area as a distributor of Hunt Brothers Pizza and has since evolved over the past ....
Planning for the NPTC 2014 Annual Conference scheduled for April 13-14 in Cincinnati, OH, has been in the works since last summer. More than 1,000 attendees and 175 exhibitors are expected in the world-class exhibit hall, which will be packed ....
It is rare these days to find a company in America still operating after 160 years, and even more rare for one to still be independently owned and operated as a family ....
The Private Fleet Management Institute (PFMI) will break new ground in 2014. Over the five-day course taking place Jan. 18-22, PFMI will have more speakers and a larger line-up of highly interactive round-table discussions featuring ....
Millions of golf fans recall Justin Rose on the final-round 18th hole winning golf's 2013 U.S Open Championship this June at the Merion Golf Club in Ardmore, PA, one of the most ....
Founded in 1936 by Joseph W. Luter as a family-owned business and now recently purchased by China-based Shuanghui International Holdings, Smithfield Foods is the largest producer of pork products in the world. On the way to ....
The annual National Safety Conference conducted by the National Private Truck Council is described as an intense, concentrated overview of key issues that are critical to running a private fleet at an exceptionally high safety standard. This year's upcoming meeting on ....
Dairy Farmers of America (DFA) is a national dairy farmer-owned cooperative in the United States that handles about 30% of the milk produced in the country. In 2012, DFA marketed more than 61 billion lbs. of milk—the equivalent of more than ....


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Equal Access/Equal Opportunity
Harassment and Discrimination: Prevention and Response
In-person Program
The session is designed to provide participants with a foundation in the areas of equal access and equal opportunity. Information on discrimination, harassment, sexual harassment, disabilities, retaliation, and the process at the University for the resolution of complaints will be presented. The University's Nondiscrimination Policy Statement, Antiharassment Policy, and Procedures for Resolving Complaints of Discrimination and Harassment will be provided to every participant. Participants are asked to assess the role personal behavior and conduct play in ensuring an inclusive university community free of discrimination and harassment.
Briefing sessions are 60 minutes in length and are limited to 40 participants per session. Use the following link to register for the sessions listed below: www.conf.purdue.edu/briefing
- Faculty and Staff Sessions
- None scheduled at this time.
- Graduate Student Sessions
- None scheduled at this time.
Online Program
- Faculty and Staff
- Complete Modules 1 and 2 of the Risk Management Employment Claims Initiative. See instructions below under the "Risk Management Employment Claims Initiative" heading.
- Graduate Students
- View the training module and Log in to Webcert, using your Purdue Career Account, to take the certification quiz.
Advanced Americans with Disabilities Act (ADA) Workshops
These sessions focus on ensuring all members of the University community are treated with respect and dignity to create an environment free from disability-related discrimination and harassment. NOTE: The Risk Management Employment Claims Initiative Module 2 – Americans with Disabilities Act online training is a pre-requisite for the advanced sessions. There are two advanced sessions offered:
- Supervisors
- The supervisor's session provides a brief review of the ADA and then focuses on a supervisor's responsibilities with regard to the law including:
- Reasonable accommodations: recognizing requests, documenting requests, maintaining confidentiality
- Maintaining accurate job descriptions
- Upholding equitable performance and conduct standards
- Non-supervisors
- The general session provides a brief review of the ADA, an overview of the reasonable accommodation process, the employee's responsibilities with regard to the law, and specific campus resources available for guidance.
The workshops are 60 minutes in length and limited to 40 participants per session. Use the following link to register for the sessions listed above: schedule of university wide sessions.
Other Education/Training Opportunities
Child Sexual Abuse Prevention and Response
This session is to educate faculty, staff, and students on their responsibilities regarding sexual harassment and child sexual abuse; to familiarize faculty, students, and staff with University policy and practices focusing on sexual harassment and child sexual abuse; and to foster safe and respectful University environments to better protect students, faculty and staff from incidents of sexual harassment and abuse.
- Schedule of university wide sessions
- Online Program
- Online Instructions
- United Educators EduRisk Learning Portal - The second half of program is through the United Educators EduRisk Learning Portal program called Sexual Misconduct: How Teachers and Other Educators Can Protect Our Children. You will need to register using your Purdue email address.
- Guide to Accessing the United Educators EduRisk Learning Portal
Risk Management Employment Claims Initiative
The Risk Management Employment Claims Initiative supports employees and supervisors in understanding employment related issues such as the Family and Medical Leave Act (FMLA) and other University leave policies, overtime rates, discrimination, harassment, and disability awareness and accommodations. Participation in this program helps units meet the criteria for the new insurance deductible reduction offered by Risk Management. Participants will complete four training modules and corresponding certification quizzes. For more information please visit the Risk Management Employment Claims Initiative website.
Campus Security Authority Training
The Campus Security Authority Training helps individuals understand the Clery Act and their roles and responsibilities as a Campus Security Authority or CSA in reporting Clery Act crimes to campus police. For more information please visit the Clery Act Compliance Guide for CSAs website.
NOTE: Purdue is committed to making all programs accessible to participants with disabilities. To request an accommodation or special assistance due to a disability for a program, please contact 49-46373 or email@example.com.


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Hafa Adai and welcome to our website!
"sfacnmi.com" is a website dedicated to the Fishers of the Marianas. This site will illustrate photos taken during fishing tournaments, daily catches and other events within the CNMI (U.S.Commonwealth of the Northern Mariana Islands). In addition, our "Links" page will also provide other sites within the Commonwealth that you may be interested in. Therefore, we hope you enjoy the site and thank you for dropping by! Biba Fishing!
Gene Weaver, President
Visit us on facebook, click on icon
2015 Mahi Mahi Tournament - April 11, 2015
Registration: April 10, 2015 at the Smiling
Cove Marina, Garapan
MVA for Mr. Martin Duenas or Mr. Ed Diaz
We humbly thank our sponsors whom without your help in 2014, our annual event would of not been a great success:
Aqua Resort Club
Best Sunshine International
Blue Bay
Bridge Capital
Century Hotel
Chong Corporation
Chongs Cooperation
Detry Pumping Service
DFS Galleria Saipan
DLNR Div. of Fish and Wildlife
Docomo Pacific
DPS Boating Safety
Emergency Management Office
Fish and Tackle, Saipan
Fleming Hotel Tinian
Heniz & Ray
Herman's Bakery
Hyatt Regency Saipan
J's Restaurant
JET Holdings Company, Inc.
Joeten Motors - Yamaha
Kinpachi Restaurant
KKMP Radio Station
La Trattoria
Marianas Islands Nature Alliance
Marianas Resort & Spa
Marianas Visitors Authority
MARPAC Inc.
Micronesian Brokers
Mobil Oil Marianas Islands
Monika's Furniture
NOAA Fisheries Pacific Islands Region
Northern Marianas College - CDI
Pacific Islands Club
Pacific Islands Club
Pacifica Insurance Underwriters
Pena House
R&M Printers
Saipan Apparel Printing
Saipan Delegation
Saipan Sabalu Farmers Market, Inc.
Saipan Shipping Company
Tan Holdings Corp.
Tinian Dynasty Hotel and Casino
Tropical Instant Press
Wadaco Group Inc.
Western Pacific Regional Fishery
Management council
Yamaha Motor Co. LTD, Japan
Check out the photos, see above menu.
See Downloadable Documents:


text:
TD-Complete Submission
What to expect when you're expecting (an acceptance letter)
4.15 / 5.00 4,471 ViewsCONCERNING PEOPLE STEALING THIS ANIMATION:
There have been a few cases. if you see this animation hosted anywhere else other than:
Then it is stolen and you should tell me or JeffSL immediately, thanks.
UPDATE: Thanks for the front page + daily 5th + review Crew! Also, the "New Challenger" animator is Flip'd. There isn't a name.
The portal collab was inspired by the game 'Portal' for the 360 and PC and 'Portal:The Flash Version' on Newgrounds. All of the members in this collab worked very hard and I'm happy to say it turned out fantastic. Visit shiftlimits[dot]com for more animations.
Fedora, Jeff, Pags, Miccool, Terkoiz, Jcamelo, Strife, Poyzin, Lf2, Jester, Viggo, Cicada, Flipd, Rakno, KillerKB, and SeVeReD
It's just a bunch of guys beating each other up...
But that doesn't matter.
It's still awesome.
Sweet man !
I loved every second of that, nice work !!!!
Keep up the good work !
I liked how you added fighting-action into portals. The animation wasn't chunky, it was smooth! It was also really funny at many points! Good Job!
it was freaking beautiful, i crapped my pants and projectile vomited because of it.


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Informational meeting set for freshmen football parents
Date: June 9, 2009
by: Jen Blanco | Associate Editor
The Braden River High football coaching staff will host a parents meeting for incoming freshmen at 7 p.m., June 10 in the Braden River High Media Center, 6545 State Road 70 East. Anyone with questions or concerns regarding football should contact coach Ed Volz at email@example.com.
Currently 0 Responses
Artistic by nature
University Park resident Polly Curran invites friends, family and the public to explore her work as an artistic nature photographer. -
Ash-Only drive-thru
Harvest United Methodist Church offered a drive-thru approach to a centuries-old Christian tradition Feb. 18, Ash Wednesday. -
Sign points to PSA
Seventh-graders at R. Dan Nolan Middle School put conviction to action Monday, as they installed a sign at Lakewood Ranch High School.


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Oakley OO9189 915617 Twoface Sunglasses
Product information
A smart and sports framed sunglasses from Oakley that would be happy in the city or country.Frame:
• Precision formed aluminum lower orbital and O Matter® upper
• Designed and engineered for medium faces
• Comfort and performance of Three-Point Fit that holds lenses in precise optical alignment
• Durability and all-day comfort of lightweight, stress-resistant O Matter® frame material
Metal Icon Lenses:
• HD Polarized – Minimized glare via technology that produces the best polarized lenses on the planet (optional)
• Glare reduction and tuned light transmission of Iridium® lens coating (optional)
• Optimized peripheral vision of 6 base lens curvature
• Optical precision and impact resistance meet or exceed Z80.3 optical and basic impact standards
• UV protection of Plutonite® lens material that filters out 100% of UVA/UVB/UVC & harmful blue light up to 400 nm
• Available with Oakley prescription lenses: Single Vision and Progressive
Eye lens width: 60mm
100% UV filter
- Brand
- Filter category Information 1 - Pale tint; 2 - Lightly tinted for medium to bright light conditions; 3 - Heavily tinted for bright to extremely bright conditions
- Material
- Acetate
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- Rectangular
- Your Face Shape Information Select your face shape to view recommended sunglasses styles.
- Oval
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We want you to be happy with your purchase. If you're not, depending on the type of product, you can make free returns in the UK via John Lewis shops, Royal Mail, Collect+, or MyHermes. If you need to arrange collection of large or heavy items, call us on 03456 049 049. For international returns queries, call us on +44 1698 545 454. Find out more about returns.
You'll find returns information on your delivery note. Unless faulty, we'd like you to make your return within 90 days of purchase. Exceptions apply to certain products - find out more about our refund policy.
Q & As
UK delivery:
Free Standard delivery in 5 working days
Click & collect
Free Click & collect from John Lewis or Waitrose shops for collection tomorrow from 2pm
£3.00 Collect+ from a local shop from Friday
International delivery available:
From £7.50
Returns are free
See more details about returning this product


text:
Get Truthdig's headlines in your inbox!
Jon Stewart: Even If Hillary Used a Personal Email Account at State, Didn't the NSA Keep a Record?
Are Pilots Deserting Washington's Remote-Control War?
Don't Believe Media Coverage of Venezuela
'I Found Myself Turning Into an Idiot!'
From White Sheets to Spreadsheets
By Gore Vidal $17.16
By George Packer $14.99
As Israeli Prime Minister Benjamin Netanyahu makes a bid to thwart President Barack Obama's foreign policy toward Iran, the Iranian press is reacting to the wrench Netanyahu is trying to throw into negotiations over Iran's civilian nuclear enrichment program. But for some odd reason, American mass media are almost never interested in what critics of the United States are saying.
A camera phone video showing Los Angeles police officers fatally shooting an unarmed homeless man Sunday morning had over 4 million views on Facebook as of Monday morning.
Prime Minister Benjamin Netanyahu clearly believes he can openly side with the Republican Congress against President Barack Obama without facing any consequences. However, Meir Dagan, the former head of Israeli intelligence, sees danger.
One of our most trenchant critics of corporate capitalism deplores the rise of an "extreme center" that has seized control of the political process and wages endless war while doing the bidding of global corporations. Our only hope, he says, is revolt.
One of the many uncomfortable realities that we all are increasingly obliged to accept, at least on a practical level, is that the many gadgets that power our personal and professional lives can't ever be fully shielded from prying eyes.
With outstanding student debt in the U.S. topping $1.3 trillion, 15 former Corinthian Colleges students are refusing to pay the onerous, exorbitant cost of a shoddy education.
President Nicolas Maduro announced Saturday that fewer U.S. diplomats will be allowed to work in Venezuela and visas will be required for Americans traveling there, in what amounts to a sign of deteriorating relations between the two countries.
High-precision field instruments in the U.S. have provided the first real-time "action shots" of the increasing impact of CO2 on global warming.
Luke Bowerman
Lest some colleague accuse me of burying the lede, here it is up front: I'm leaving Truthdig.
By Clay Bennett —
All across the U.S., women's reproductive health care is increasingly being restricted by legislative measures.
By Mike Luckovich —
Truthdig Editor-in-Chief Robert Scheer and the other "Left, Right & Center" panelists discuss the applause that Israel received at the Conservative Political Action Conference, a "clean" funding bill that keeps the Department of Homeland Security open without picking a fight over immigration rules, and the announcement that marijuana is now legal in Washington, D.C.
Barack Obama "makes George W. Bush and Richard Nixon look good by comparison," Truthdig's editor-in-chief told Salon in an interview about his new book, "They Know Everything About You: How Data-Collecting Corporations and Snooping Government Agencies Are Destroying Democracy."
In just a couple of years, the first human head transplant surgery is set to take place; a black hole 12 billion times the size of the sun is making scientists rethink a widely accepted theory; meanwhile, the Iranian version of street artist Banksy delves into "Iran's turbulent past" with his work. These discoveries and more after the jump.
Leonard Nimoy, who played Mr. Spock on Star Trek, spoke out as a Jewish American in favor of a two-state solution and a divided Jerusalem.
Shareholders at both eBay and Wal-Mart want the companies to reveal any disparities in pay between the women and men who work for them.
I think I'm one of the few Americans who has been to both Iran and Israel. I like both countries and have a lot in common with thinkers in both.
This week on Truthdig Radio in association with KPFK: This week on Truthdig Radio, it's Peter's last show. Also, a retired federal agent is pro legalization of all drugs, America hates controversial art, the VA secretary is a liar and more.
This week on Truthdig Radio in association with KPFK: It's Peter Scheer's last show. Also, a retired federal agent is for the legalization of all drugs; the United States hates controversial art; the Veterans Affairs secretary is a liar; and more.
AP / Matt Sayles
Like the iconic Mr. Spock, he was virtuous, wise and generous.
More than 70 percent of sex workers in the U.K. previously worked in health care, education or charities—while more than a third hold university degrees, according to one of the largest surveys of the industry ever taken.
The "long nineteenth century" of class against class climaxed in the labor insurgency that followed the Great Crash of 1929. It seemed to resolve itself in the New Deal. But the questions it raised have endured, resurfaced, and grown more pressing of late.
By Nick Anderson —
At a meeting of the National Press Club this month, James Matlock—"one of the Cold War's wise men"—criticized the Obama administration for publicly denigrating the Russian leadership rather than striking a conciliatory tone in the conflict over Ukraine.
Almost all the current wars, uprisings and other conflicts in the Middle East are connected by an increasingly frenzied competition to find, extract and market fossil fuels whose future consumption is guaranteed to lead to a set of cataclysmic environmental crises.
Increasing acidity in the Southern Ocean is having a serious effect on the growth of a small but hugely important food source for marine life.
Nine people, including an alleged gunman, are dead in south-central Missouri following a series of late-night shootings in multiple locations.
Utility companies are leading the effort to reduce the benefits of "net metering"—the practice by which homeowners or businesses earn financial credit for generating electricity with renewable energy technology.
The Islamic State group has destroyed thousands of books, manuscripts and replicas of ancient sculptures in Mosul libraries and museums.
By Signe Wilkinson —
He was dubbed "Jihadi John" before his real name was known, and as of Thursday, The Washington Post claimed that the killer from the Islamic State group who was prominently featured in recent beheading videos is Kuwaiti-born Londoner Mohammed Emwazi.
By Mark Fiore —
Score one for net neutrality advocates, and strike one for big telecom and cable companies—not to mention a good many Republicans.
I would love to believe this wonderful story of how a new, democratic Ukraine is fighting against an old, authoritarian bureaucracy, but there are too many indications that this story is flawed.
The political and cultural marginalization of immigrants, particularly those from Latin America, has a long and lurid background in the United States.
An explosive new report in The Guardian claims the Chicago police have created a secret compound for detentions and interrogations where abusive methods are often used.
While Presidents Eisenhower and Bush decided on exceptions that violated national boundaries and international treaties, President Obama is exercising his exceptional prerogatives in the unbounded domains of aerospace and cyberspace.
Scientists believe Chinese civilization could have been founded by climate refugees after the collapse of an Inner Mongolia-area culture over 4,000 years ago.
The conspiracy hatched by Republican Speaker of the House John Boehner and Prime Minister Benjamin Netanyahu to undermine President Obama's negotiations with Iran over its civilian nuclear weapons program has a false premise that dooms it.
Why a political party in the United Kingdom thought it wise to paint a bus pink to attract female voters is hard to understand. But at least it gave the "Last Week Tonight" host material for a humorous segment about "the Barbie bus."
Al-Nahar reported that dozens of Assyrian Christians have been abducted by the Islamic State group (also known as Daesh) in Hasakah Province, northeast Syria.
Amid recent calls for reform, New York City's Department of Education is introducing new restrictions on suspending and restraining kids in city schools.
The corporate television newscasts spend more and more time covering the increasingly disruptive, costly and at times deadly weather. But they consistently fail to make the link between extreme weather and climate change.
Think you need to be apprehended overseas by American authorities in order to be held in a "black site"? Think again.
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text: This simple side dish is perfect alongside a meaty main dish or roasted vegetables. March 31, 2013 | By Aylin Erman Rosemary & Balsamic Baked Mushrooms 7.7K Pin it Share Aylin Erman This recipe and photo were created by contributor Aylin Erman of Glow Kitchen. Learn more about Aylin and this recipe by checking out her accompanying post. Too often, I have some random vegetable hanging out in the refrigerator and I immediately assume that it is not enough to make a meal or a side dish out of. The truth is, it doesn't take much to turn a simple, plain vegetable into a crave-worthy, satisfying meal. This recipe is testament to just that! With about two cups of crimini mushrooms on hand, I whipped out a few seasonings, a fresh herb, and balsamic vinegar to create a dish that was everything I wanted and more. Mushrooms are unique in that they are incredibly absorbent and will take on whatever flavor is added to them. For this recipe, the balsamic vinegar is tart and immediately piques the taste buds while the rosemary provides an earthy freshness. Enjoy! Recipe: Rosemary & Balsamic Baked Button Mushrooms Rosemary Balsamic Mushrooms Serves 2 What You'll Need: 2 cups crimini mushrooms2-3 sprigs fresh rosemary1/2 teaspoon salt1/4 teaspoon black pepper1 tablespoon olive oil1 tablespoon balsamic vinegar What to Do: Preheat the oven to 450F. Use a moistened kitchen or paper towel to rub of any dirt from the mushroom caps. Note: Do not rinse the mushrooms! They are extremely absorbent and will soak up the water, which will dilute their flavor taste. The wet towel technique works just fine. Place the whole mushrooms, top side down, on a baking sheet. Strip leaves from rosemary stems. Drizzle mushrooms with olive oil and season with salt, pepper, and rosemary. Bake for 10 to 15 minutes, or until the mushrooms have softened and are beginning to brown. Before serving, drizzle all the mushrooms evenly with balsamic vinegar. Enjoy! What's your favorite vegetarian side dish? Join the conversation in our Greatist Community #foodlover forum! Send Me the Ingredients! Powered by Popcart Pin it Share Like Us On Facebook Healthy Recipes Vegetarian Side Dishes


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Member since 4/27/2012
- 1 total post
- 1 review
Reviews by Aly1
Worth It for Me! - West Nyack, NY
The Alma Pixel Perfect procedure went well. I only paid $239 thanks to a Groupon. It was definitely worth it for that price- not sure I would have paid the $800/treatment. I did not realize I would have to do this 3x for optimal results and won't be doing more right now. My face was numbed so... READ MORE