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Like many people, I thought fruitcakes — like Twinkies — came wrapped and packaged and were the kind of food that goes into the fallout shelter with you. It never occurred to me that real people made fruitcakes and consumed them in real time.
My mother had a stack of untouched fruitcakes in tins from long-gone retailers like S.S. Pierce. I found a few in the cupboard last month as I was cleaning out her house. Still virginal, and probably still safe to eat in the case of a nuclear attack.
Then I married into my husband's Irish family.
Family's fruitcake recipe holds dear memories
Michael comes from a long line of professional bakers who make fruitcakes for holiday giving with their own little floury hands. (Family lore is that his grandfather actually was the inventor of Marshmallow Fluff and was robbed of the glory.)
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Grandfather Hynes' fruitcake recipe for 40 loaves was part of the bounty of our marriage. We had our friend the pastry chef adapt the recipe for our wedding cake, doing the math to make it come out as three-tiered edible greatness. Everyone went home with a healthy chunk. My mother kept one whole layer of the cake for herself in her fridge, and for the next 10 years she had a slice of it for dinner with a healthy shot of Maker's Mark.
Weddings were just fine, I learned, but the real fruitcake moment was Christmas. According to my sister-in-law Maryellen, making Grandfather Hynes' fruitcakes was the most special and sacred childhood holiday ritual in their Worcester, Mass., household.
Every year, the children and their father would grate, mix and steep the fruit, then bake and wrap dozens of cakes to give to family and friends and other fruitcake-poor households. And the weekend to do it was the weekend immediately after Thanksgiving. Fruitcakes, Maryellen explained to me, "need time for the fruitcake to mature."
So she came up to our house for Thanksgiving with a plan to use the rest of the weekend to re-create the treasured memory of fruitcakes past with her brother. She had it all planned. (She is a very organized person). The two would bond over their reminiscences and perhaps a healthy shot or two of Jamesons.
She went to the store and bought 48 small stainless loaf pans along with several bottles of spirits, sacks of aromatic spices, flour, and sugar, bags and bags of dried fruit and nuts, and two enormous cans of Crisco. I was surprised Crisco was even still available – and shocked to see that the label proclaimed it both "Transfats Free" and Kosher. Who knew? She needed to buy a lot since this was going to be an annual tradition in my house, I was informed. I vetoed the Crisco and opted for butter.
I had some problems with this idea. Specifically, that weekend we were doing a big neighborhood Sunday brunch to celebrate my daughter's recent engagement. Industrial-scale fruitcake making tends to take over the kitchen for a number of days and makes putting together an elegant brunch for 30 a bit of a challenge. Secondly, her brother (my husband, remember) had absolutely no interest in the project. He'd long ago moved on from baking to tinkering with robots and software. And my daughters just thought it was plain weird. That left me as the designated helper, and a tad grumpy about the whole enterprise.
We got out my bathtub-scaled mixing bowls and began to mix the batter. We began with our spatulas and spoons, but by the end we were up to our elbows in the batter. Fruitcake batter is a turgid proposition and as a result a very good upper-arm workout.
By early Sunday morning, the batter was ready. The kitchen began to smell like a pub. We were a little woozy just from the waft of the alcohol, but I assumed that was a bonus. Maybe we'd been just a little overgenerous with the Jameson's?
Once all the tins were filled to perfection, we loaded them in neat rows in my heavy duty, professional-quality Viking range. The kind with the door that closes so firmly it takes two hands to open. I cleaned up the kitchen and went in to glare at my husband sitting in front of his computer.
Suddenly, a huge boom! Kids rolling out of bed. Windows rattling. A terrorist attack? A plane falling out of the sky? Should we call 911? I ran into the kitchen — the direction of the bomb. What I saw was the doors blown open on my two ovens and the kitchen window with a spider web of cracks and a sweet mist of spirits. The fruitcakes were still innocently baking in their tiny tins. The Jameson's and port had evaporated with a bang. I closed the oven doors, took an extra nip of Jameson's for my nerves and decided never again.
But the fruitcakes were delicious. And every single person who received one raved about it as the first and only fruitcake they'd ever eaten and enjoyed. And we still have the tins, right? And so here we are again, making the fruitcakes, and I share Grandfather Hynes' special Irish fruitcake recipe with you all.
Grandfather Hynes' Fruitcake
You can use this recipe to make 40 loaves by scaling up the ingredients by 10. You'll need a lot more whiskey!
Yield: Makes 1 (4-pound) cake or four loaves
2 pounds dried fruit (currants, some dark raisins and some candied citron)
1 bottle or more of good quality port, Irish whiskey etc. You'll need enough to cover the currants and raisins as they soak overnight
8 ounces (1/2 pound by weight) white sugar
Approximately 8 eggs (1/2 pound by weight)
1/2 pound butter (If Crisco speaks to you, go with it!)
2 tablespoons grated nutmeg (It's best if grated fresh.)
1 tablespoon salt
1/2 tablespoon ground mace
2 tablespoons ground cinnamon
1/2 teaspoon ground cloves
8 ounces (1/2 pound by weight) all-purpose flour
1/2 teaspoon baking soda
1/2 pound candied cherries
1. Preheat oven to 250 F.
2. Let the dried currants, raisin and citron steep overnight in the port or whiskey.
3. Cream the sugar, eggs and butter (or shortening).
4. Add the salt, nutmeg, mace, cinnamon and cloves and mix well.
5. Add the flour and baking soda and mix well.
6. Add the steeped dry fruits and mix until well incorporated.
7. Pour the batter into greased pans.
8. Place the cherries in the loaf pans by hand. Bury a row of cherries, evenly spaced, in the batter so each slice has a cherry for color and flavor.
9. Bake for 2 hours, checking for doneness by inserting a toothpick into the center.
10. Cool the fruitcakes in pans placed on a rack.
Note: Tipple on any remaining whiskey — especially if its Jameson's. It will make the fruitcake much more delicious.
Main photo: A holiday fruitcake. Credit: Shutterstock/Hurst Photo
Hello, my name is Louisa, and I am a procrastinator. Especially about big, fancy things like making a Thanksgiving feast for 20 of my nearest and dearest.
Like everyone else, I collect all the cooking magazines with trendy new recipes for holiday classics; I listen to endless radio pieces about Thanksgivings of yore. In my heart, I am revved up to do it ahead, make and freeze, be organized. And yet, once again it is Tuesday night, 36 hours and counting, and all I've done so far is order a turkey.
For self-made crises like this, you need a game plan to get a whole made-from-scratch turkey feast ready in less than a day. It can be done. That's not theory; it's experience. I do it every year. You can turn a grocery bag of ingredients into a first-class meal. The key is prep — good, smart, last-minute prep.
Tuesday night
Pick up a fresh, not-frozen turkey. If you get a frozen turkey, you are screwed. You'll either have to pray it defrosts in the refrigerator or wake up every three hours to change its water bath. Go with fresh.
Order or purchase three pies (recommendations: pumpkin, pecan and apple). This is not the year to experiment with rolling the perfect crust. No one will mind if they are not homemade as long as you have good vanilla ice cream to go with the pies.
Pull out any basic cookbook. Use it for timing, quantities and whatever cooking tips your mental state can accommodate. Do not attempt a complicated, fussy recipe!
Make the stuffing. Use any old bread you have on hand and/or buy a loaf of good sandwich bread. Collect any unsweetened leftover breakfast cereal in your pantry (cornflakes, Raisin Bran, etc., but not Froot Loops or Cocoa Puffs). Tear up the bread so no piece is bigger than a domino. Combine the bread and the cereal with a little chicken broth or some water and mix well; you want it to be moist, like a sponge you've just wrung out. Add salt (sparingly) and fresh ground pepper. Toss in a tablespoon or so of any fresh or dried seasonings you like — I'm a fan of fresh sage, rosemary and thyme. Meanwhile, sauté two or three good-sized onions with a little olive oil until the onions are soft. Combine all in a bowl.
Put the turkey in the fridge and put tinfoil over the bowl of dressing.
Call the guests and assign them the appetizers to bring, and have someone else bring a green salad.
Turn out kitchen lights and go to bed.
Wednesday morning
If you can, get to the grocery store before 10 a.m. If you can't take the morning off, take the afternoon off. Do not get anxious. You won't miss anything at work. Everyone else tunes out by lunch the Wednesday before Thanksgiving.
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Check your pantry: Look for brown sugar, granulated sugar, salt, pepper, olive oil, rosemary, thyme, butter, vanilla, cream or milk and other obvious staples.
Make a shopping list. The quantities you will need depend on the size of the party, but I usually figure on a cooked cup or more of each vegetable per person, and one sweet potato per person.
Sweet potatoes or yams
Brussels sprouts (unless you hate them)
Potatoes (Russets for mashed potatoes, fingerlings for roasted)
Green beans
Mushrooms (several fun varieties for gravy and vegetables)
2 bags of fresh cranberries
Butternut squash (cheat here and buy the bags of fresh, pre-peeled squash)
Orange juice
Fresh lemons
Wednesday night
This is prep time; you will need two to three solid hours in an unobstructed kitchen. (Order Chinese or sushi for dinner.)
Green beans: Blanch the green beans in salted water until they are bright green. Have a bowl of ice and water ready. Drain, cool and put beans in a zip-close bag in the refrigerator.
Brussels sprouts: Trim and blanch the Brussels sprouts using the same method. (They take a few more minutes than the green beans.) Drain, cool, cut in half through the stem and put in a bag in the fridge.
Cranberry relish: Follow the directions on the cranberry bag for water and sugar ratios for cooked cranberries. Let them come to a boil and start bursting, then remove from the heat. Tip: I use orange juice (frozen or fresh) instead of water to cook the cranberries and grate orange peel with a zester and add it to the relish. I also add a spoonful of red horseradish to the relish because my family likes heat with our sweet. Refrigerate relish.
Butternut squash: Steam the squash until it is tender to a fork. Drain, cool, mash or puree — but not to the consistency of baby food. Add salt and pepper to taste, then add butter to taste. For a savory flavor, add some thyme. For sweet, use a few grinds of fresh nutmeg and a little cinnamon. Don't over spice! You can always add more tomorrow.
While all this is happening on the stove top, bake the unpeeled, washed sweet potatoes at 350 F until they are soft. Let them cool overnight on the countertop.
Mashed potatoes: Peel, scrub and throw them into a large pot of salted water while all else is baking and boiling. Let them cool in the liquid overnight. Roasted potatoes can wait till the morning.
Turn out the kitchen lights and go to bed.
Thanksgiving morning
Wake up. Turn on the parade. Make coffee.
Roast the turkey: Heat the oven to 300 F or 350 F, salt the inside of the bird then stuff it. Dress the turkey skin with olive oil, pepper, salt and herbs.
Tie the legs together with twine (or whatever) and close the opening as much as possible. Put some celery and cut onions in the bottom of the pan with a cup or so of water.
Place turkey on a rack in the roasting pan, then put it in the oven.
Do the math according to the size of the bird and use a meat thermometer. Very few turkeys take more than three hours to cook. Figure your start time based on the turkey being done an hour or so before you want to serve.
Exit the kitchen. Move the furniture. Set the table. Find candles, napkins and a tablecloth. Iron only if absolutely necessary. Decide which serving utensils and dishes you'll need for the beans, squash and gravy.
Put wine and water in the fridge to cool. Take the pies out of the fridge.
Back to the kitchen: Check on the turkey. If it is browning too fast, put a sheet of foil over the breast.
Mushrooms: In a large pan over medium heat, sauté the mushrooms in olive oil with a splash of lemon. Let them get soft.
Candied sweet potatoes/yams: If you want the sweet potatoes candied and in chunks, gently peel away the skin as if you were unwrapping a precious gift, cut into chunks, and place them in an attractive pattern in an oven-to-table baking dish or pan. Add a little water or juice to the pan. Mix maple syrup and butter, or honey and vanilla, dust with cinnamon, dot liberally with butter and crumble brown sugar over the top. Put sweet potatoes in the oven for a half hour or more before serving and after your turkey has come out. They should be crusty and caramelized.
Mashed sweet potatoes: Peel off the skin. Mash sweet potatoes with a ricer or fork to a smooth consistency. Thin with a little liquid if needed. (Apple cider is terrific!) Add butter, cream, cinnamon, salt and pepper. Put in a greased oven-to-table baking dish and top with butter, sprinkle with cinnamon and nutmeg, and if you like, dot with mini marshmallows.
Two hours before you want to serve dinner
Roasted potatoes: One hour before you estimate the turkey will be done, toss whole small fingerlings or another type in a bowl with salt, oil and rosemary. Arrange around the turkey in the pan, then the pan goes back in the oven.
Put cranberry relish in a pretty bowl.
Make mashed potatoes. Peel if you want. Do not puree! Add milk, butter, salt, etc. Put in a microwaveable serving dish.
Take a shower and make the bed. Get sort of dressed. Save the mascara application, if wearing, until everything is out of the oven.
One hour or less before dinner
Sweet potatoes: Put the sweet potatoes in the oven. After a half hour, put the squash and the mashed potatoes in the oven to warm.
Brussels sprouts: Heat a big sauté pan over a high flame and sauté the Brussels sprouts with a little lemon and/or balsamic glaze. Season to taste with salt and pepper. Let them get a little charred and move them to a microwaveable serving dish.
Gravy: Using the pan drippings, make the gravy. Add wine or water and reduce the liquid on the stove top. In our house, we add a jar of currant jelly to the pan to give the gravy body and bulk.
Green beans: Just before serving, reduce the heat in the pan to medium, add a little more olive oil and a tad of butter, then sauté the green beans. Add a few handfuls of the cooked mushrooms and a splash of lemon juice.
Just before dinner
Uncork the wine. Put the turkey on the platter. Some idiot decides to carve. Side dishes go briefly back in the oven, stove top or microwave to get piping hot.
Turn off the oven. Put pies in cooling oven to warm for dessert.
Put on mascara if desired.
Take a bow. Operation complete.
Main photo: Fall squash. Credit: Louisa Kasdon
As far as I am concerned, we New Englanders own the winter kitchen, from the cranberries and pumpkin pies of Thanksgiving all the way to the corned beef and cabbage of St. Patrick's Day. Our regional cooking is reliable and time tested, but possibly also a bit dated — in need of a pick-me-up, a refresher that catches us up with the way the rest of the country eats. Chef Jeremy Sewall is offering that refresher course in his new cookbook, "The New England Kitchen: Fresh Takes on Seasonal Recipes" (Rizzoli, 2014).
Sewall is one of the best chefs in Boston. A true New Englander (he descends from a family of seafarers and lobstermen), he is the chef and partner at four top Boston restaurants (Lineage, Eastern Standard, Island Creek Oyster Bar and Row 34). Following in the great tradition of Fannie Farmer, Jasper White and Lydia Shire, Sewall is widely seen as the new face of classic New England cuisine: heavy on the seafood, aware of the seasons, conversant with the flavors of the globe. This is his first cookbook, and it's a modern classic — and a keeper.
New England fare for all seasons
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Here's my test for a new cookbook: If I'd instantly start prepping the first three entrees I come across, I know I've got my nose in a new classic. I hadn't even finished the introduction before I started rummaging in my fridge, freezer and pantry to see if I could make the Steamed Mussels With Pilsner, Garlic and Fresno Peppers. I moved on to the Mushroom Ragout and the English Pea Soup before I acknowledged that I was getting very excited about ingredients that wouldn't truly be available until early spring. So I thumbed deeper into the book and made Sewall's recipe for Seared Sea Scallops With Creamy Turnip Puree and Crisp Shiitake Mushrooms. That held me for a while.
Sewall is a prodigiously talented, hardworking and remarkably humble chef. Not a TV commodity, he picked time in the kitchen over time in front of the camera, so you may not know him. But if you begin to work through his recipes, you'll appreciate the skills honed over decades on the line.
For this book, he smartly teamed up with food writer Erin Byers Murray, the author of "Shucked." The two share a connection to Island Creek Oysters, where Murray worked for a year as an oyster farmer, taking a sabbatical from her day job as a food writer and editor, and Sewall is the executive chef at two Island Creek Boston restaurants. The two seamlessly present a voice that is warm, confident and so infused with New England roots that you can hear the broad vowels as you read.
But there's nothing provincial or backward looking in "The New England Kitchen." It is stocked with food you want to eat because you love the flavors of New England and you live in this century. Razor clams and pot roast. Fried clams (of course) and a mussel dish that puts the French to shame. Pan-roasted hake and roasted duck confit. A recipe for skate wing I've made twice so far, and it's made me a kitchen hero both times. A gorgeous lemon tart with lavender cream.
Each recipe is illustrated with a gorgeous large-format photo by Michael Harlan Turkell, making you believe that you can deliver on the promise of a perfect meal.
Reading through the book, you will get a good sense of the local bounty of New England season by season, and how a top-tier regional chef makes the most of it.
If you need a new cookbook to get you through the New England winter, this is the one.
Spiced Skate Wing
Recipe courtesy of "The New England Kitchen: Fresh Takes on Seasonal Recipes."
Sewall's note: "Skate might seem like an unusual choice for the home cook, but it has a nice firm texture and a really sweet flavor. Here, I toss it with a seasoned flour and quickly sauté it for an easy weeknight dish. Buy skate from a trusted fishmonger and give it a sniff before bringing it home (it takes on an ammonia smell when beginning to go bad). If you can't find skate, freshwater trout is a great substitute, but it might require a minute or two longer to cook, depending on the thickness."
Yield: Serves 4
4 tablespoons extra virgin olive oil
1 garlic clove, crushed
2 tablespoons freshly squeezed lemon juice
1 cup all-purpose flour
1 teaspoon ground cumin
1 tablespoon dry mustard
1 tablespoon ground turmeric
1 teaspoon freshly ground white pepper
1 teaspoon ground coriander
1 teaspoon curry powder
4 tablespoons canola oil
4 (6-ounce) skate wing fillets, trimmed, skin removed
Kosher salt and freshly ground black pepper
1. In a small sauté pan, heat the olive oil and garlic over medium heat until the garlic starts to brown just a little, about 3 minutes. Remove from the heat and place in a small bowl. Let cool for 1 hour. Just before serving, whisk the lemon juice into the garlic oil.
2. In a large bowl, combine the flour with the cumin, dry mustard, turmeric, white pepper, coriander and curry powder. Set aside.
3. In a cast-iron skillet or large sauté pan, heat 2 tablespoons of the canola oil over medium-high heat. Dredge the skate in the flour mixture and shake off any excess. Season the fish with salt and black pepper. Place two pieces of fish in the pan and cook until they begin to brown lightly, 1 to 2 minutes. Flip over the fish and immediately remove the pan from the heat; let the fish rest in the pan for 30 seconds before removing it. Repeat with the remaining 2 tablespoons oil and the remaining fillets.
4. Place the fillets on individual plates. Drizzle with garlic oil just before serving. Serve with Toasted Orzo With Spinach and Chorizo (see recipe below).
Toasted Orzo With Spinach and Chorizo
Recipe courtesy of "The New England Kitchen: Fresh Takes on Seasonal Recipes."
Sewall's note: "I often pair this pasta dish with Spiced Skate Wing, but you can try it with other fish, chicken, or on its own. Chorizo is a spicy sausage that comes fresh or dry; for this recipe I use dry chorizo and cook it lightly. The heat from the sausage mellows when tossed with spinach and pasta."
Yield: Serves 4
1 cup orzo pasta
1 tablespoon extra virgin olive oil
Kosher salt
1/4 cup canola oil
6 ounces dry chorizo sausage, cut into thin rounds
1 red onion, cut in half lengthwise and then into 1/4-inch-wide strips
1 teaspoon grated lemon zest
3 tablespoons vegetable stock
2 cups lightly packed baby spinach
Freshly ground black pepper
1. Preheat the oven to 350 F.
2. Toss the orzo with the olive oil in a baking pan and toast in the oven for 7 minutes, stirring halfway through. The pasta should be lightly toasted and have a nutty smell to it.
3. Bring a large saucepan of salted water to a boil and add the toasted orzo, lower the heat and simmer until tender, about 12 minutes. Drain and spread on a baking sheet to cool.
4. In a large sauté pan, heat the canola oil over medium-high heat and add the chorizo and onion. Sauté until some of the sausage fat starts to render out and the sausage begins to lightly crisp around the edges, about 6 minutes. Remove from the heat and drain off any excess fat. Add the orzo, lemon zest and stock to the pan and warm through over medium heat. Add the spinach and immediately remove the pan from the heat; the spinach should be slightly wilted. Toss together and season with salt and pepper. Serve immediately.
Main photo: Chef Jeremy Sewall and his new cookbook, "The New England Kitchen." Credit: Michael Harlan Turkell
I remember the moment very clearly. I was moderating a panel discussion after a special screening of "Food Inc." in September 2010. More than 300 people had come for this free weekday screening. The staff at Boston's Museum of Science, the hosts of the event, had told us to expect maybe 30 or 40 to attend.
During the presentation, a woman stood up and proudly announced she was working on a farm-to-school program with primary school students in Dedham, Mass. A few minutes later, another good soul described her curriculum teaching kids in Cambridge about edible gardens. A third woman offered up her school gardening program in Milton. I paused, and then asked, "Do any of you know each other?" Nope. Nope. Nope.
How was this possible? A distance of less than 20 miles separated the three thriving initiatives, but there was no cross-fertilization, no sharing of successes and strategies. Each one was a good-food activist toiling away in her own private silo.
That's when I conceived the idea – and more important, the need — for Let's Talk About Food. So many people, organizations, websites, meet ups and special programs are aimed at mobilizing a shift in our food system, and each one is dutifully tending or protecting its tiny bit of turf.
Let's Talk About Food based on simple premise
My big idea was pretty simple: Let's get everyone talking together. Let's get the myriad initiatives aimed at ensuring better food out of their tidy little silos and into one big tent.
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If we start to work together, stimulating and sharing, connecting with like-minded souls, we can leverage our impact and move a lot faster to our goal — a healthier food system. Whether our individual passion is school food, cooking, animal welfare, sustainability or GMO labeling. Whether we agree with each other or not. Whether we care about the oceans or obesity, food security or food waste, or wonder what the heck happened with the farm bill. We need to be talking to each other, and to the public — the people who buy groceries, hate the food their kids eat at school, and hope they are feeding their family food they can trust.
We need to bring the experts, the advocates and the public into the same conversation. If we don't, we are just talking to ourselves and a tiny group of like-minded people. To grow a food revolution, we need to go beyond the usual suspects.
I know there's a problem. We all have egos. All the organizations and individuals who work in the food space feel a little protective and perhaps a little competitive about their turf, but we have to get beyond that. There isn't one single recipe to change food in America. We need to come at it from every angle, inviting in every sector of society.
Forming collaborations
So, I started Let's Talk About Food in 2010. It's a tiny organization with one employee — me. I'm working for free and wondering what happened to all the smart lessons I learned in business school. I am a lapsed restaurant owner and was a reasonably successful journalist in Boston. I'm nobody special, not particularly well-connected and certainly not rich enough to take on the volunteer post I'd given myself.
You can find out more about the Let's Talk About Food mission and its events and initiatives at www.letstalkaboutfood.com or on Facebook or Twitter (@LTAFood, #talkfood).
The annual Let's Talk About Food Festival kicks off with a Vote With Your Fork Rally on Sept. 26 from 6 to 8 p.m. at Trinity Church in Boston. The free festival will be held Sept. 27 from 10 a.m. to 5 p.m. in Copley Square. Visit the Let's Talk About Food Festival page for more information.
Since starting Let's Talk About Food, I have curated, with a handful of volunteers, more than 60 public food events in and around Boston, all aimed at bringing experts and the public together. Each event was more successful than the last. We started with that first screening of "Food Inc." at the Museum of Science and marched forward, leveraging the expertise in our own community, forming collaborations with museums, hospitals, science fairs, law schools, public health schools, an aquarium, churches, libraries, and state and city governments. Event by event, step by step, we formed partnerships with local media, such as our presenting sponsorship with the Boston Globe and with our public radio station, with magazines and local nonprofits, so the community knows what we are doing.
We've tackled diverse and specific topics, including "What's Up with Food Allergies?" "How Do We Sustain the Fish and the Fishermen?" GMO labeling, the farm bill, the economics of aquaculture, the ethics of food and food labeling, and we've asked important questions: Can New England feed itself? How close can we get to sustainability? We even sparked a group of people who are now collaborating on an action plan for a regional commissary for healthy school food in Massachusetts.
Festival attracts thousands
Our annual Let's Talk About Food Festival attracts more than 15,000 people who come together in Boston's Copley Square for one spectacular day to engage and learn more about food — and have fun in the process. We have a huge demonstration cooking stage where chefs and "expert conversants" are paired, we have an open-air seminar that we call The Endless Table and co-create with the Museum of Science. We have hands-on cooking for kids, an edible garden, an ask-a-nutritionist booth and our Kitchen Conversations project — a mobile recording studio that invites people to come into our cozy kitchen and share a food story or memory. We have chefs, cookbook authors, fishermen, farmers and foodies of every stripe.
We don't have a single agenda, and we don't provide any specific answers to the questions we pose. Our goal (and note, in four years we have moved from being a "me" to becoming a "we") is to get people talking. Our philosophy: Engage the mind, and you spark the change. Because talking about food leads to action about food.
Let's Talk About Food is based in Boston because that's where I live, but the idea of a community-wide conversation about food should not be confined to my hometown. Any city in America could have an organization like Let's Talk About Food. I'd be glad to help you get it started where you live. Like a simple recipe, it's an idea that is easy to share.
Silos keep grain safe, but they don't store all the ingredients to make a full meal.
Tom Colicchio from Number 44 Productions on Vimeo.
Main photo: Boston-area kids try their hand at making healthy lunches while chef Jody Adams works in the background at the Let's Talk About Food Festival 2013. Credit: Courtesy of Let's Talk About Food
I look forward to Rosh Hashana every year. It should be because it is the beginning of another new year, shimmering with possibilities. Or because each year I give myself permission to buy a new, stylish go-to-temple outfit. It's also fall, the best, most exhilarating season in my New England home.
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Religiously, Rosh Hashana (which this year begins at sundown Sept. 24) is the time to wipe away the troubles of last year and pledge to begin anew with resolutions for improvement in personal relationships and goals. Officially, Rosh Hashana is the beginning of the new year of the Jewish calendar, and always a season for coming together joyfully. It's honey and apples, friends and family.
But if I am honest, my love of the holiday has nothing to do with any of this. Rosh Hashana is tzimmes season. Oozing with meat juices and richness, beef tzimmes may be the least politically correct dish in my repertoire from a nutritional standpoint. And I love it — umami heaven! It is full of rich, meaty flavor and thick with chunks of carrots, sweet potatoes, onions and prunes. It's a production that requires planning but not that much skill.
Beef tzimmes is a major production for a major holiday. I love making this dish. People look forward to it every year, and as a result it transforms me into an iconic Jewish cook. It's also not that hard to pull off, but it does take time. It's very important to make the entire dish a day before serving so you can refrigerate and skim the fat. You'll need a large, heavy roasting pan such as a turkey roaster. I make it in a huge Le Creuset pot, but any large, covered Dutch oven or roasting pan will do.
- 6 short ribs (ask the butcher for the right cuts for this and the following meat)
- 4 pounds beef flanken or brisket (not too lean)
- Kosher salt and black pepper to taste
- 5 pounds carrots, peeled and cut in big chunks
- 6 to 8 onions, quartered
- 2 cups honey
- 2 cups dark brown sugar, plus more to sprinkle on top during cooking
- A stick (or two) of cinnamon
- Beef stock or water
- 6 to 8 peeled sweet potatoes (or more to your preference)
- 2 cups pitted prunes
- 2 tablespoons matzo meal for thickening the sauce
- Preheat the oven to 400 F and then roast the short ribs for an hour in the oven.
- Meanwhile, braise the flanken in a large sauté pan on the stove top.
- Place the bones in the bottom of a roasting pan and layer on top the chunks of flanken.
- Sprinkle the meat with salt and pepper to taste. (You can also adjust it before serving, after all flavors have come together.)
- Add the carrots, onions, honey, brown sugar, cinnamon and enough beef stock or water to cover the meat.
- Cook covered for three hours in a 350 F oven, turning the meat chunks occasionally.
- Add the sweet potatoes and prunes to the pan, adding more stock if necessary. Cook another 45 minutes, until the meat is soft.
- Strain off the liquid and reduce it on the stove top, then thicken it with matzo meal. Return it to the pan. The liquid should be about ¾ of the way up the pan.
- Sprinkle with brown sugar to caramelize on top.
- Return to the oven and cook uncovered for one hour. To degrease the meat, refrigerate for a few hours or overnight, and then remove fat. The dish is best served the day after cooking. The leftovers freeze beautifully.
Main photo: Beef tzimmes. Credit: Louisa Kasdon
"Fed Up" is a jab to the belly of many of the myths we hold about the causes and culprits responsible for the obesity epidemic in America. The well-crafted, accessible documentary's focus is on kids, the food industry, Congress and most directly on the sneaky amount of sugar present in almost everything we pluck off a supermarket shelf, including all those helpful foods labeled "natural" and "low fat."
In an era when one-third of our kids are diagnosed as clinically obese and have prospects for shorter lives than their parents, "Fed Up" should be shown to schools, youth groups, PTAs, projected on the walls at shopping malls — you name it. Anywhere that kids and parents hang out.
More from Zester Daily:
» Filmmaker Robert Kenner explains the price of cheap food
» Food-issue films not to miss: "City Farmers" and "The Apple Pushers"
Produced by Laurie David, cookbook author, activist and the producer who shared the Academy Award with Al Gore for "An Inconvenient Truth," narrated and co-produced by Katie Couric and directed by Stephanie Soechtig, the film is an indictment of the powerful hold that the packaged and processed food industry has over the American waistline. The film also pokes at the industry's too cozy relationship with our government and suggests that the power of the food lobby has been quietly putting a muzzle on one of the great icons and advocates of health in America, Michelle Obama.
"Fed Up" is a labor of love and measured outrage. But it is the kind of outrage that translates into a call to action. "Fed Up" will cause you to think hard and critically, not in some abstract way, perhaps as soon as the next time you lift a fork to your lips. The tone of the film is a little in your face — an excellent thing, especially if you want to bring your school-age and older children to see the film. They will get it.
The narrative thread of the documentary follows a few young teenagers who are desperate to lose weight. It's heartbreaking to see the pain these boys and girls suffer as obese kids. The director gave the kids their own mini-cams so that they could film soliloquies as the thoughts occurred and in moments of teenage privacy. One young girl, bewildered by the fact that she couldn't lose weight, no matter how much exercise she added to her weekly routine, made me cry with compassion. In a theater full of strangers. One of the main arguments of the movie is that exercise isn't the answer to obesity. The film argues that there aren't enough hours in the day in which even the vigorous calorie-burning activity can balance out the calorific and toxic food environment that we live in. (Remember it is a documentary and has a specific point of view.) Watching the kids and their families struggle with weight issues, the shame of being young and fat, the fear of the health consequences, the possibility of early death from metabolic syndrome — haunts me still.
A fresh look at food issue
Honestly, as someone who swims daily in the conversation about our food system, I found the film fresh and energizing. I learned new things, and the takeaways were presented in ways that resonated for me.
The film has the requisite number of familiar talking heads that no serious foodie film would be without (among them Michael Pollan and Mark Hyman), but it also introduces less familiar talking heads who I am thrilled are connecting to a broader audience about food. Top among these is Dr. Robert Lustig, a pediatrician and medical academic from San Francisco whose clear-eyed research on sugar has had me agog for years; and President Bill Clinton, the recent vegan who sorta/kinda admits that his administration "missed" the dawning of the obesity crisis with its misbegotten public health emphasis on low fat and under regulation of the food industry. (P.S.: There's a neat statistical correlation between the uptick in obesity in the U.S. and the years that "low fat" became the diet watchwords.) Almost at once, all the major food companies decided to make up for the sawdust taste of low and reduced fat products by loading them up with sugar.
Surprisingly, the movie isn't a downer. At the end of the film in a packed theater, everyone stood up and cheered. The documentary offers a Fed Up challenge: Go sugar free for 10 days. That's more complicated than just giving up sodas and desserts, by the way. You have to suss out the sugar in your salad dressings, your spaghetti sauce, your healthy super-power packed granola bars! But it's a challenge well worth accepting. If only to prove to yourself that like Laurie David and Katie Couric and all the team that created the film, you are Fed Up too.
Main photo: Focusing on the causes of child obesity is one of the targets of the documentary film "Fed Up." Credit: Courtesy of "Fed Up" film website


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Give Now
The energetic exuberance, the creative coping, the thrills of young love and the disappointments all to the music of a master of emotions.
We're staging the 28 scenes of a play that spans decades out in the open, in the round. It's the sort of challenge that I enjoy. Director Murray McGibbon
Poet Antonia Mathew says a poem begins with a tap on the shoulder from the muse. Helen May describes the impetus as more of a kick from her surroundings.
Can a woman who's looking up at the sky at the birds get together with a man who's looking down at the screen of his metal detector.
It was ten times as hard as I thought it would be and took ten times as much time as I had allotted for it.
Robert Mirabal tells of his frustration at not being able to communicate his visions, how ETHEL made it possible and what the DePauw Chamber Singers add.
Charles Dickens' Mystery of Edwin Drood sings and dances
Rossini was my friend since my childhood. He's like my buddy!, mezzo soprano Deniz Uzun
IU Opera Theater's Deniz Uzun has loved Rossini since she heard a Maria Callas recording when she was just eight, "He's my buddy!"
An Irish Catholic Midwesterner and a Jewish East Coaster walk into a Mexican Bar... No, it's not the lead in to a joke, but it sure sounds like one.

subset: commoncrawl


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Lyrics » Radiohead Lyrics » Life In A Glass House Lyrics |
Lyrics Depot is your source of lyrics to Life In A Glass House by Radiohead. Please check back for more Radiohead lyrics. |
Life In A Glass House LyricsArtist: RadioheadAlbum: Amnesiac
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Join B.I.K.E.S. Club of Snohomish County in Arlington on Sunday, March 15, 2015 for the McClinchy Mile Oso Strong bike ride.
This year's McClinchy Mile Ride is a memorial to the people and the communities affected by the Oso Landslide. Routes will start in Arlington and travel along the Stillaguamish River through the landslide zone to Darrington. Route options of 35, 56 and 100 miles, most on State Route 530 with light traffic. Food stops, sag support and hot coffee included. Family riders can join us for a free ride on the Centennial Trail.
A portion of event proceeds will support tourism and economic development in the area by supporting the Whitehorse Trail. Improving the trail benefits recovery efforts, since tourism is key to the local economy. Plan a weekend in Snohomish County by coming on Saturday to ride the beautiful, paved Centennial Trail (30 miles one-way) or open sections of the unpaved Whitehorse Trail.
Learn more: http://bikesclub.org/mcclinchy
* This ride supports statewide bicycle advocacy with a contribution to WA Bikes.


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Reinvented: Latkes 5 Ways
by Jill Novatt in Holidays, December 6th, 2012Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we've taken classic foods and drinks and reimagined them in three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
We're adding the fun back into our latkes this Hanukkah. There's nothing wrong with the classic version, but try adding these novel mix-ins and toppings to your family recipe. They're so good, you might just find yourself making them year-round.
First, start with the classic version below:
Here are several ideas to add new life to the classic:
More reinvented classics:
Adult Apple Cider
Pumpkin Seeds
Baked Potatoes
Bloody Marys
Corn on the Cob
Orzo Salad
Grilled Wings
Deviled Eggs
Sweet Popcorn
Chicken Salad
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I loe the idea of modernizing Latkes for a twist, but really, Bacon?! Not exactly in the spirit of Judaism…


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Man, Aged 62 in USA, Colorado, Aurora
Looking for a: Woman, Aged 45 - 60, Asian/Black/White... (Preferred)
"Genuine good guy seeks pretty, witty woman."
- My ethnicity isBlack/Indian/Native American
- Height6'0" or above
- StatusDivorced
- SeekingLong-term/Friends
- Body typeAthletic build
- Have childrenChildren not at home
- SmokingHate smoking
- DrinkingDrink socially
How would you describe yourself?
I am an intelligent, outgoing, sometimes shy, outgoing man who doesn't look his age. Good sense of humor, and a good cook. I forgot to add, and I hope it doesn't offend, but I have a fetish, (a pretty feet fetish). A loyal friend, great conversationalist.
I am looking for...
An attractive, intelligent, somewhat spontaneous woman, that can be assertive when necessary, yet, will let a man lead when that's necessary. A woman who likes to work out and keep in shape, who likes to cook, but, will let me show her my cullinary skills. And who is a good kisser, I love to kiss.
About Him
- StarsignAquarius
- Want childrenUndecided about wanting children
- Eye colorBrown
- Hair colorBlack
- ReligionChristian
- OccupationOther
- EducationSome College
- LanguagesSpanish/English/German
- RelocationI'd relocate within my country
- Ideally I'd live in aIn the City/House in the suburbs/Property in the country
- My fashion sense isDress according to the occasion/Wear the latest trends
- My sense of humor isLight-hearted - I like cheerful, gentle fun
- When I go to partiesI go with the flow
- On a day off, I enjoySomething athletic or energetic/A cultural outing such as museum or gallery/Curling up with a good book/Lunch with a friend...
- I attend religious servicesOnce a week
- When it comes to workI keep a standard 40-hour work week


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TweakTown News
Refine News by Category:IT/Datacenter Posts - Page 4
Seagate releases new 6TB NAS HDD for 4-16 bay NAS units
Seagate has announced the release of a new HDD aimed at 4 to 16 bay enterprise NAS deployments. The stratification of the NAS market has led to varying HDD products to address the different workloads and performance requirements of each segment. The new Seagate enterprise NAS HDD bumps speed up a notch. Typical consumer NAS models spin at 5,400 RPM, but the new Seagate NAS HDD moves up to 7,200 RPM. WD has already released the WD Red Pro, a 7,200 RPM product, to address larger NAS arrays, as outlined in our WD Red Pro 4TB Enterprise NAS HDD Review.
The WD Red Pro tops out at 4TB, but the Seagate Enterprise NAS HDD comes in 2, 3, 4, 5, and 6TB flavors and features Seagate's NASWorks firmware. NASWorks specifically tailors the drive for NAS usage. The drive also features RAID rebuild technology that supports surgical rebuilds to significantly reduce RAID rebuild time. The drive also features a larger 128MB cache in comparison to the WD Red's 64MB, and a faster transfer speed of 216 MB/s. An optional data recovery service also offers users easy data recovery in the event of a drive failure.
Continue reading 'Seagate releases new 6TB NAS HDD for 4-16 bay NAS units' (full post)
PMC scores win with Lenovo ThinkServer SAS partnership
PMC has announced that Lenovo has selected PMC storage solutions for external connectivity in their ThinkServer product line. Lenovo is offering the Lenovo 8885E by PMC for 12Gb/s SAS applications. The low-profile MD2 form factor 8885E is an HBA that provides eight SAS/SATA ports for connectivity. HBA's are becoming more popular in the datacenter as new architectures arise to leverage scale-out storage and advanced erasure coding. PMC Sierra has been very aggressive on the SAS front and recently captured the goal of providing the most SAS ports on a single card. This has led to a leading position in the market, and PMC has currently shipped more SAS ports than their competitors.
The increased density has the side effect of lower power consumption per port, which resonates well in power-constrained datacenters. PMC has measured 40% lower power consumption than their competitors with the same number of devices connected, which results in a tangible TCO reduction for their customers. As a rough guideline most datacenters spec each watt of power as an incremental cost increase of $2 dollars per year. When deploying thousands of SAS adaptors this can lead to a staggering amount of increased cost if there is a difference of a few watts per port.
Continue reading 'PMC scores win with Lenovo ThinkServer SAS partnership' (full post)
ATSC lays out path to 100 TB HDDs by 2025
The quest for more storage has led to revolutionary breakthroughs in HDD technology. SSDs get the most attention in the storage world, but the incredible technology that goes into HDDs has created some of the most refined precision instruments in history. HDD density has increased 500 million fold since the initial designs were released in 1956. During the recent MMM (Magnetism and Magnetic Materials) Conference the ASTC (Advanced Storage Technology Consortium) laid out the continuing path of progress on the HDD front. Acronyms aside, the demand for more storage has resulted in billions of dollars in investments in new technology, and these new techniques are pushing us forward on the path to 100TB HDDs by 2025.
There are already 10TB HDDs on the menu for 2015, but they utilize SMR (Shingled Magnetic Recording) technology, which has some performance pitfalls. Helium drives have also come to the forefront in the quest for more density, and as demonstrated in our HGST Ultrastar He6 6TB Helium Enterprise HDD Review they deliver increased density, lower power consumption, and don't skimp on performance.
Continue reading 'ATSC lays out path to 100 TB HDDs by 2025' (full post)
Qualcomm to challenge Intel with low-cost ARM server chips
Intel enjoys a 97.8% share of the server CPU market, and with AMD continuing to slide, it hasn't looked like anyone can break Intel's stranglehold. Popular new architectures in the datacenter have brought about customized low-power designs that can handle light-impact workloads. Right-sizing servers to the task at hand lowers cost and eases cooling requirements, and ARM processors have attractive low-power features that have always been an interesting alternative in the datacenter. Some Xeons operate within a TDP envelope of 90 Watts, but many 64-bit ARM designs operate between 10 and 45 Watts. Low cost is also another incentive to use ARM CPUs, but a lack of specialized chips and systems has hampered expansion.
This radical reduction in power consumption has led many enterprise powerhouses, such as Red Hat, to institute development projects to boost software development for 64-bit ARM platforms. Microsoft has even gotten in on the ARM-compatibility act by developing Windows RT. RT has been a failure of sorts, but many consider it to be the gateway to ARM-compatible Windows Server flavors. The expanding ecosystem development to further 64-bit ARM processors in the datacenter has placed the onus on suppliers to step up with competitive ARM offerings. One supplier with considerable heft in the ARM category has remained conspicuously silent on server CPU models, until now.
Continue reading 'Qualcomm to challenge Intel with low-cost ARM server chips' (full post)
Intel announces 3D NAND design
Rob Crooke, the Vice President and General Manager of the NVM (Non-Volatile Memory) Solutions Group at Intel, announced the impending release of 3D NAND at Intel's Investor Meeting. Incidentally, the presentation was running on an Intel 3D NAND SSD to demonstrate the progress Intel has already made in integrating their new 3D NAND into a workable device. The launch was a bit light on technical details of the new 3D NAND, but now that images from the presentation are available we are posting more information.
The first Intel SSD was developed in 1992 and featured a whopping 12MB capacity, and continued die shrinks have led to 128Gb dies. The transition to mainstream Intel SSDs began in 2008, and the initial revisions utilized 2D planar NAND. The continued path of NAND development has led to denser designs that sped adoption by lowering the cost per bit. Samsung released the first 3D NAND product in 2014 with 128Gb of density, and Intel's 3D NAND is slated for release in 2015.
Intel helped pioneer the SSD market, and their continued innovation has led to a huge chunk of SSD data center market share. These statistics reflect the current market share of major industry SSD manufacturers. The chart is incomplete and only lists two competitors with NAND fabrication capability. Intel includes the market share of the WD subsidiary HGST in their overall market share numbers due to the HGST and Intel JDA (Joint Development Agreement). The JDA provides Intel NAND to HGST, and in turn HGST collaborates on engineering and manufactures the SAS SSD products.
Micron and Intel produce NAND together in their IMFT (Intel-Micron Flash Technologies) partnership, and Micron's market share is not listed. Toshiba is another fab-enabled competitor not present on the chart, in spite of their recent increase in market share. Toshiba is aggressively pushing further into the datacenter and has publicly disclosed their intention to capture 30% market share by 2016. SanDisk recently acquired Fusion-IO, so the SanDisk and Fusion-io categories of this chart actually need to be combined to get an accurate picture of their market share. SanDisk, according to IDC data, currently has the second largest market share, and SanDisk is also aggressively moving on several fronts to increase their market share. Samsung already has 3D NAND products shipping, but their market penetration lags behind the other competitors on the chart. Intel notes that in spite of the heated competition, they still control twice as much of the data center market as their nearest competitor.
Continue reading 'Intel announces 3D NAND design' (full post)
SanDisk Fusion ioMemory SSDs used in CERN supercomputing projects
Supercomputing 2014: The quest to understand the building blocks of the universe requires intense computing power, which in turn requires some of the fastest storage solutions available. CERN's Large Hadron Collider, which discovered the Higgs boson in 2012, will begin colliding elements with the most energy ever achieved in a particle accelerator in 2015. This requires transmitting 170 petabytes datasets to far-flung research centers around the world. The University of Michigan and University of Victoria are utilizing SanDisk's Fusion ioMemory solutions to handle the influx of data at their multi-site supercomputing project.
The universities need to create a data transfer architecture with the capability to transfer figures across 100 computing centers at 100Gb/s speeds. This isn't typically a huge problem if there is a distributed architecture, but this particular deployment needs to provide that capability from a single server. SanDisk Fusion ioMemory products are stepping in to fulfil the extreme performance requirements, and they are demonstrating a data transfer from the University of Victoria campus to the WAN in the University of Michigan booth (#3569) at the Supercomputing 2014 conference.
OCZ Storage Solutions introduces Saber 1000 SSD
OCZ Storage Solutions is leveraging their homegrown Barefoot 3 controller and firmware in tandem with Toshiba A19nm NAND for the new Sabre 1000 SSD Series. OCZ's move to their own proprietary SSD controller is a big step that provides them with tremendous flexibility to tailor their products for different segments. The OCZ Sabre 1000 is geared for read-intensive workloads in high-volume hyperscale deployments.
The Sabre 1000 comes in capacities of 240, 480, and 960GB, and provides an economical alternative for administrators with light and mixed workloads. The SSD features PFM+ (Power Failure Management Plus) that protects data in the event of host power loss. Another key feature is the value-added StoragePeak 1000 SSD management system. This friendly and easy-to-use GUI allows central monitoring and management of the SSD.
Continue reading 'OCZ Storage Solutions introduces Saber 1000 SSD' (full post)
Micron displays Hybrid Memory Cube at SC14 as HMCC spec is finalized
Supercomputing 2014: In the world of HPC (High-Performance Computing) the bleeding edge is always the preferred route to realize insane computational power. HMC (Hybrid Memory Cubes) are the next big thing, and offer plenty of performance advantages over existing DRAM. The current generation of HMC technology sips power and provides more density and performance than existing memory technology. With 15 times the performance, 90 percent less space, and 70 percent less power consumption, it is easy to see why industry leaders are touting the advantages of HMC. The key to HMC adoption, as with any new technology, lies in the committees that establish industry-standard interface specifications.
The HMCC (Hybrid Memory Cube Consortium) was founded by Micron, Altera, Open-Silicon, Samsung and Xilinx in 2011 and has grown to more than 150 members. At Supercomputing 2014 the HMCC has announced the finalization and public availability of the HMCC 2.0 specification.
Continue reading 'Micron displays Hybrid Memory Cube at SC14 as HMCC spec is finalized' (full post)
SGI demonstrates 30 million IOPS beast with Intel P3700's at SC14
Supercomputing 2014: Intel and SGI combined their talents to create an HPC monster that touts 30 million IOPS of 4k random speed with 180GB/s of sequential throughput. Scaling storage performance and capacity in tandem is an ongoing challenge in the enterprise storage world, and old interfaces have been the primary culprit hampering these objectives. A diminishing point of returns is reached as more storage devices are added to the server, and performance begins to decline as latency increases. This is a particular pain point when utilizing RAID and HBA architectures in tandem with 2.5" SSDs.
Enter the PCIe SSD. Moving flash to the PCIe bus provides better performance scaling, but many initial revisions of PCIe SSDs leveraged existing standards, such as AHCI, for host communication. This leads to performance degradation and excessive CPU overhead as performance scales. As explained in our Defining NVMe article, NVMe is a new storage protocol designed specifically for non-volatile memory. A slew of architectural refinements combine to provide the best performance possible over the PCIe interface. Intel's DC P3700 (covered in-depth in our Intel DC P3700 1.6TB NVMe Enterprise Review) is one of the fastest PCIe SSDs available, and the combination of NVMe and consistent performance provide enhanced scalability when deploying multiple units.
Continue reading 'SGI demonstrates 30 million IOPS beast with Intel P3700's at SC14' (full post)
Intel announces new Xeon Phi Knights Hill at SC14
Supercomputing 2014: Intel has announced a new Xeon Phi processor, code-named Knights Hill, at Supercomputing 2014. The Xeon Phi co-processors are the offspring of the Larabee project, and Intel has improved performance and inter-operability with each successive product generation. Knights Hill is a key advancement for Intel in the HPC (High-Performance Computing) market, and will leverage a 10nm process and integrate Intel's Omni-Path Fabric technology.
The Knights product series competes directly with NVIDIA in the supercomputing market, and Knights Hill is a natural progression of the product line which will enhance performance scaling and bandwidth while simultaneously reducing power consumption.
Knights Landing features the Intel Silvermont Architecture that is designed specifically for HPC applications. The architecture significantly boosts single thread performance by 3X in comparison to the Knights Corner product. The on-package memory tops out at 16GB and offers amazing bandwidth, over 5x more than DDR4. This stacked memory design also significantly reduces the power consumption of the memory subsystem by as much as 5X.
Continue reading 'Intel announces new Xeon Phi Knights Hill at SC14' (full post)


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Results 1 to 5 of 16
Thread: *Missing 2* BNG!
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April 13th, 2013 04:55 PM #21
Please message me on what you think of this sequel. I didn't think if done that well but please if you can give helpful criticism.
Heidi Noelle ~ Blair Belle ~ Carter Marie // Charles Reid ~ Thomas Nathaniel ~ Joel Andrew


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A collection of news and information related to G.I. Joe (fictional character) published by this site and its partners.
Top G.I. Joe (fictional character) Articles
Displaying items 100-110
'Fringe': Finale Part One
Story | May 14, 2010âFringe.â Season Finale. Part One. Though did anyone else think it felt more like a season premiere? I know âFringeâ was taking a more âget-to-itâ attitude this year, but itâs almost like they overshot and here... -
Paramount and Hasbro to bring more toy movies to the screen?
Story | May 25, 2010That's the gist of this item, that the toy company is seeking to further monetize its brand in a new arena and that Paramount is seeking to use that brand name recognition to sell movie tickets. Transformers and G.I. Joe have already hit the big screen,... -
Rachel McAdams goes for Channing Tatum in âThe Vowâ
Story | Jun 18, 2010Aside from The Notebook, which she didn't carry, and Wedding Crashers, where she was a pretty afterthought, Rachel McAdams has yet to show much box office oomph–though she's managed to do mostly very good work in under-appreciated films (The... -
COMIC-CON 2010: Tokyopop, video games, dead things and other preview night observances
Story | Jul 22, 2010The floor of the San Diego Convention Center was packed as thousands, or what looked to be tens of thousands, descended on the marina-adjacent glass structure in what was only the preview night of what promised to be a popular...... -
COMIC-CON 2010: 'Shockwave, Darkside' looks for a home
Story | Jul 24, 2010The hundreds of vendors on the floor at Comic-Con International in San Diego are hawking all manner of fantasy, sci-fi and comic-book paraphernalia. There are back issues of G.I. Joe, "Star Wars" speeder-bike action sets and T-shirts for Batman, Captain..... -
COMIC-CON 2010: Hollywood's heroes take flight with unexpected directors
Story | Jul 26, 2010Here's a longer version of John Horn's Los Angeles Times Calendar article on Comic-Con filmmakers. When the big studios commit big bucks on their big franchises, the list of directors deemed equal to the task suddenly can grow very small....... -
Spyglass close to a deal to take over management of MGM
Story | Aug 10, 2010After several weeks of haggling over deal terms, Spyglass Entertainment is in the final stages of hammering out an agreement to take over the management of debt-ridden Metro-Goldwyn-Mayer, according to people familiar with the situation. The parties... -
Playing âchickenâ with $200 million â Universalâs âBattleshipâ
Story | Aug 13, 2010Every single update I've read about Universal's plans to turn the game Battleship into a major motion picture has left me more puzzled. I simply do not see it. They're no doubt looking at all its potential, not just at what director Peter Berg will put on... -
David Ellison raises $350 million to co-fund movies with Paramount
Story | Aug 16, 2010In an era when outside movie capital is tough to come by, David Ellison, the 27-year-old son of Oracle founder and Chief Executive Larry Ellison, has raised $350 million to co-finance movies with his studio partner Paramount Pictures. The funds...... -
A flying Humvee? Don't scoff, Pentagon wants one
Story | Oct 19, 2010It may look like a toy commando truck from the G.I. Joe cartoons, but the Pentagon is serious about developing a flying Humvee. The U.S. Defense Advanced Research Projects Agency, or DARPA, has handed out about $9 million in contracts...... -
Marlon Wayans in a Harmony Korine movie?
Story | Oct 26, 2010Harmony Korine is a filmmaker so far off the beaten path that you'd be hard pressed to find anybody who's seen a Korine film. "Gummo" was his most famous film. Or infamous one. And "Mister Lonely" was the one which cast Diego Luina...


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Vindy.com tracks highly contested races and issues for the current election, as determined by Vindy staff. Please note vindy.com results are not official.
Get the results listed in The Vindicator or click an external link below to view more from the desired county.
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Parece que tu idioma preferido es Español.
If you are traveling in a large group, let our sister site - Hostelbookers, tailor an expert solution for you.
The Laodamia hotel is an elegant and welcoming property located in the centre of Nea Anchialos, about 17 km away from... Más información »


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24 November 2014 Monday Mobilisation in Mandal Monday Mobilisation in Mandal ...... Scanmachine 4 on the road again.... http://www.x-subsea.com/equipment/suction-tools/ Read more
19 November 2014 X-SUBSEA REACH NEW DEPTHS X-Subsea completes project off West African coast delivering unique solution for shore approach trenching. The project scope of work involved the trenching of a 10" pipeline close to the shore with a target burial depth of 2m for a distance of 18.4Km. The key challenge that X-Subsea engineers encountered was meeting the client's objective of performing excavation whilst the Lay Barge was laying pipeline. To achieve this goal, our highly skilled engineers adapted our patented Ultra Low Draft Twin R2000 Excavation Tool which resulted in allowing the trenching to be carried out effectively along the shore approach section in waters below a water depth of 1.5m. This highly adaptable tool, combined with an innovative technique where Controlled Flow Excavation (CFE) was used, has revolutionised the shore-approach trenching market and X-Subsea's solution has generated a great deal of interest in the West African region and in other geographical regions. This unique and innovative trenching solution continues to build on X-Subsea's unrivalled track record for developing and delivering effective, efficient and safe solutions in the seabed intervention business. Discover more @ http://www.x-subsea.com Read more
13 November 2014 X-Subsea offers more cost efficient dredging solutions Continuous improvement to X-Subsea's services resulted in a successfully tested 'launch & recovery' of a Scandredge – deployed in one lift including hoses, rather than several separate lifts. Automatically decreasing time offshore for deep sea operations, resulting in more cost-efficient dredging operations. Read more
6 September 2014 X-Subsea Code of Conduct View our Code of Conduct in HSEQ section of X-Subsea.com The Code applies to all employees. It also applies to the members of the board of directors, representatives for the owners, independent contractors/consultants, temporary staff and hired staff. Whenever we engage someone to perform services on our behalf, we will request the service provider, agent or consultant to comply with our Code, or with a business ethics policy sufficiently strict to ensure ethical, responsible and profitable decisions also by our service providers. Read more


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Home |
Guanyin holding a child, Qing period browse these categories for related items... All Items: Antiques: Regional Art: Asian: Chinese: Sculpture: Pre 1900: item # 1149084 Please refer to our stock # 2012/F/98 when inquiring.
Mikael Jaspers By Appointment - Nij Beets The Netherlands +31-512-461818 Guest Book SOLD |
A wooden statue of Guanyin, here represented holding a child. Dark smokey patina over remains of lacquer. The cavity at the back is open and empty. Under it is a kind of handle. There are old wormed areas (see pictures) but only superficial and not active anymore. Height: 28,5cm |


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Pensions update — March 2013
On 14 January 2013 the Government published a white paper detailing its plans for reforming the state pension into a "single tier" system for future pensioners. It has also published a draft Pensions Bill containing provisions to effect the changes.
Currently the state pension system comprises two elements: the basic state pension and the State Second Pension. Entitlement to both is based on an individual's National Insurance contribution record. Under the reformed system, there will no longer be two elements to the state pension, but a single flat rate pension set above the basic level of means-tested support. The white paper assumes a starting rate of £144 per week, but the actual rate will be set shortly before implementation. Individuals will need 35 qualifying years of National Insurance contributions or credits to receive the full weekly rate. Individuals with fewer qualifying years will receive a lower pension provided they satisfy the qualifying threshold, which is yet to be decided but will be between seven and ten qualifying years. The Government intends to introduce the new system in April 2017 at the earliest. There will be transitional rules for recognising an individual's National Insurance contribution record before implementation of the changes…
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hi i want to know how chat process take place in flex. How flex is connection to the server and how the chat text is transferred between clients , whether i have to use any other software for connecting with the server .Please any one help me...
Take the 2-minute tour
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9 Reading Blvd, Wyomissing, PA 19610 610-374-2385 | fax: 610-374-8424
Thursday, March 5, 2015: Due to inclement weather, the Library is closed today. If your materials are due today, they can be returned on Friday, 3/6/15 with no penalties. Stay safe and warm!
Beginning this month we will be starting two new book clubs. After-School Book Club (for kids ages 8-12) will be reading Pack of Dorks by Beth Vrabel. Insurgent Book Club (for teens) will be reading Insurgent, the second book in Veronica Roth's Divergent trilogy. Full details are available here.
Click here for a list of sites where you can print tax forms and instructions directly from the Internet.


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Nyack News
Distinguished Professor of Philosophy Lectures at Nyack
Posted by Deborah.Walker on Saturday October 27, 2007
Dr. Merold Westphal, Distinguished Professor of Philosophy at Fordham University will be the guest lecturer hosted by the Philosophy Senior Seminar on Tuesday, October 30 at 9:30 a.m. in Hilltop Classroom 4 on Nyack's Rockland County campus. His subject will be "Faith in the Midst of Secular Thought."
Dr. Westphal's expertise is in the field of Continental Philosophy, which includes the work of Kant, Hegel, Kierkegaard, Husserl, and Heidegger. An author of eight books and some 200 published articles, he is a scholarly consultant for the university press of several universities and academic journals.
At Wheaton College, he completed undergraduate studies summa cum laude and earned both his M.A.and Ph.D. from Yale University. Dr. Westphal has taught philosophy at Fordham for twenty years and at a number of other colleges and seminaries, among them Wheaton College, Yale University, Harvard Divinity School and Fuller Theological Seminary.
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- Broken To Minister CD Launch Event at NYC Campus
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WalMart Information Session
Walmart is coming to campus seeking Engineers. Please join Avie Sassan on Thursday 6/12 @ 12:20 pm in Room 1-817 AB for an information session. A pizza lunch will be provided.
Walmart is coming to campus seeking Engineers. Please join Avie Sassan on Thursday 6/12 @ 12:20 pm in Room 1-817 AB for an information session. A pizza lunch will be provided.
Mechanical Engineering ladies, join the women ME profs for dessert and conversation.
International Club will make smoothies in the Great Court during lunch time.
We will work along the University Ave Corridor. All volunteers must sign a waiver form. We will be meeting in the Great Court at 8:30 a.m. Please contact Myra Lumpkin in Student Life for more information.
Join the Ethics Committee to author an Honor Code specific to the needs of our university.
Do you have any paper, plastic, or cardboard stuffing up your room!? Well you should come to the Great Court on 9th Week Friday, June 6, to recycle them. Why? Because of food and prizes. Most importantly, you will help make the world a better place by recycling.
$100 Gift Cards for the winner of the most recycling by weight for cardboard, paper, plastic, and overall.
$50 Gift Cards for the 2nd place winner or each of the above categories.
Come eat away the stress of 10th Week!
KSG Presents Free Buffalo Wild Wings night! This year free wings will be at Buffalo Wild Wings on Linden road. You must bring your valid Kettering University student ID for entry and free wings! See you there!!
The Institute of Industrial Engineers (IIE) will hold a bake sale in the Great Court Monday-Friday, June 2-6, over the noon hour.
General/Micro Biology Lab Open House
1:15 to 2:30 p.m.
Taste of Diversity event with a water balloon fight. Tomorrowland theme. Join us for some cultural music and EDM (Electronic Dance Music). There will be varieties of food from different cultures!


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January 8, 2009
Duke holds off Curry, Davidson. Normally I hate the way ESPN bills Davidson games as essentially "Stephen Curry and Davidson take on ..." the way NBA... Read more
January 8, 2009
Florida State defensive end Everette Brown has decided to enter the 2009 NFL Draft, giving up his final year of eligibility. That's hardly surprising... Read more
January 8, 2009
COLLEGE PARK, Md. (AP) - This kind of loss just isn't supposed to happen to Maryland, even in a rebuilding year.
Eager to add to their seven-game... Read more
January 8, 2009
CHAPEL HILL, N.C. (AP) - At least North Carolina can say it responded to a loss a lot better than it did a close game.
Tyler Hansbrough had 24... Read more
January 7, 2009
BOSTON (AP) — Boston College coach Al Skinner had been warning his players all along. It showed they didn't listen.
Jeremy Lin scored 27 points to... Read more
January 7, 2009
No. 2 Duke tops Davidson, 79-67
DURHAM, N.C. (AP) — Stephen Curry started creating shots, and not coincidentally, they started to fall. Just that... Read more


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Kevin Remde's IT Pro Weblog
IT Pro Resources
TechNet EventsMicrosoft Security Response CenterTechNet IT Manager Community HubMicrosoft Virtual AcademyKevin's Evaluation Download Center
IT Pro Evangelist Blogs
Blain Barton Blain Barton's Blog@BlainBar
Brian LewisMy Thoughts on IT...@BrianLewis_
Dan Stolts IT Pro Guru Blog@ITProGuru
Jennelle Crothers TechBunny@jkc137
Jessica DeVitaUberGeekGirl@UberGeekGirl
Keith MayerIT Pros ROCK!@KeithMayer
Kevin Remde Full of I.T.@KevinRemde
Matt Hester Matthew Hester's WebLog@MatthewHester
Tommy PattersonVirtually Cloud 9@Tommy_Patterson
Yung Chou Yung Chou on Hybrid Cloud@YungChou
Yep. Release Candidate 1 (and only, I've heard) will be available to TechNet and MSDN subscribers on April 30, 2009.
"Says who? All I've heard is leaks and rumors of leaks."
Says the Windows 7 team on the Windows 7 Team Blog.
"Can I get it now?"
Do you have a TechNet Plus or MSDN subscription?
Then you should get one. The Release Candidate is available only to TechNet Plus and MSDN subscribers.
"When will it be available to everyone else?"
It will be available May 5, 2009 for the rest of the world.
REMEMBER: If you are running the Windows 7 Beta, there are some important things you NEED TO KNOW about the options you have for upgrading to RC.
Your Windows 7 learning portal is here . Start now, RC is out in May. Also, starting to decide how many
will there be an option to download a .vhd? or just .iso?
Ooo.. .vhd would be cool. I honestly don't know, though. I'll send the idea up the chain.
RCs = Release Candidates RTW = Released to Web "for some" means "for TechNet and MSDN subscribers" You


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One of the plot points in Michael Innes's Lord Mullion's Secret involves miniatures by Nicholas Hilliard, a painter or limner at Elizabeth I's court (Hilliard's self portrait left). Although miniatures are small, the word actually derives from the Latin 'minium', meaning red lead. Since red lead was mainly used for illuminated manuscripts and small portable paintings, the word gradually took on the meaning 'small'.
The largest collection of Hilliard miniatures is in London's Victoria and Albert Museum. Every detail in miniatures is significant. Perhaps Hilliard's most famous work is the portrait below of an anonymous young man in a rose garden. For a discussion see this article from the V&A.
The Guardian discusses this Hilliard miniature from the V&A of a young man against a background flames, while The Independent discusses the miniature below, also from the V&A.
Timea Tallian and Alan Derbyshire of the V&A discuss Hilliard's techniques based on experimental reconstructions. Unfortunately, Hilliard's own work, "Treatise on the Arte of Limning", is not online.
The YouTube video below shows a selection of Hilliard's work to the tune of Greensleeves:
The Indian Queen
I know that I am supposed to be having no fun and just writing all the time, but I confess I did take yesterday evening off to go to the opera -- that is Pur...
2 days ago


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Welcome, Sign In
Walter Wink on Spiritual Transformation
Description:Walter Wink, a specialist in biblical interpretation, has focused on transformation in his study and writing. He sees it as the ultimate experience we have to undertake to actualize the image of God within us. (0:54)
Source: ON Spirit
Tags: Walter Wink on Spiritual Transformation , actualizing the image of god , odyssey networks , religious activism


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Capt. John McCloskey had some high praise for a couple of his officers during the Dec. 29 meeting of the 15th Police District Advisory Council.
A new Wawa with gas pumps opened at Grant Avenue and Academy Road. To celebrate, a ribbon-cutting presentation was held with local council members. A hoagie-building contest was held between the Fire Department's Ladder 31 and the Police Department's 8th district. The police department won, making 53 hoagies in three minutes.
Some members of the Frankford Civic Association want the police to have access to more eyes on neighborhood streets. They've formed a committee to explore ways to persuade local residents and businesses to register their private surveillance cameras with the police department.
Hundreds of volunteers are expected to sweep through the Frankford commercial corridor on Saturday.
Police have been paying very close attention to a Northeast Philadelphia drug addiction treatment facility recently, but it's not the methadone clinic you might think it is.
A city police officer was arrested last week for allegedly encouraging her children to engage in fights in the Northeast.
Police caught the alleged culprit in a very low-budget bank robbery last week by stopping his getaway vehicle — a SEPTA bus — and taking him into custody.
A 41-year-old woman who accepted a ride from two men was sexually assaulted by one of them on the 3300 block of Woodhaven Road early Sunday morning, police said. According to the Police Department's Special Victims Unit, the woman became ill in the black four-door vehicle and the men stopped on Woodhaven Road at about 3:30 a.m. The driver got in the back with the woman and sexually assaulted her, police said. After the assault, the man grabbed the victim by the hair, pulled her from the vehicle and drove away. Both men were white and spoke with strong accents, possibly Polish. The first man was in his 30s and stood about 5 feet 10 inches tall. He was thin and had short brown hair. The second man was 25 to 28 years old, short and muscular. He had blond buzz cut hair. ••
"What happened?" the little girl was asked.
"What happened?" the little girl was asked.
There are Philadelphia police officers and civilian employees who are sitting in a room in South Philly who can track a smartphone stolen in Oxford Circle, watch what's going on at Arrott and Griscom streets in Frankford, search for a car believed to be involved in a murder and look for crime patterns.
That window air conditioner you turned off but didn't put away after the weather turned cool might let in more than a draft. A burglar could just push it in, crawl into your home and walk out with your stuff.
Squeak. Go ahead. Do it again.
The city has seen an increase in cell phone thefts. A state bill to ban machines which purchase old cell phones is moving forward on the grounds they offer phone thieves a quick payment.
A bill that outlaws automated purchasing machines like the two in Franklin Mills was voted favorably out of committee last week.


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Join Now
Join ePHOTOzine, the friendliest photography community.
Upload photos, chat with photographers, win prizes and much more for free!
One from the last days of summer
Thanks for stopping by and for all your recent support
Camera: | Nikon D300 Check out Nikon Nation! |
Lens: | Tamron 90mm Check out Totally Tamron! |
Recording media: | RAW (digital) |
Title: | Pastel Light |
Username: | mikesmith |
Uploaded: | 24 Nov 2009 - 8:38 PM |
Tags: | Flowers & plants |
VS Mode Rating |
101 (100% won) These stats show the percentage of wins and the rating score that your photo has achieved. You can go to the VS Mode by clicking on this icon. Signup to PlusBecome a plus member to see which photo this has won or lost against in the vs mode |
Votes: | 46 |
Hey mike
as usual cracking shot
great lighting perfect exposure and pin sharp
nice one matey
and cheers by the way above 20 - yeah!
Was almost as if I could pick it up as I browsed. Well presented love the red on black.
Superb colour and detail Mike - a lovely image !
This is such a stunning capture.
Beautiful colours.
Beautiful work - super against the black background
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text: Characters from the Reach Edit Classic editor History Talk0 2,640pages on this wiki Category page Sorting type: Most visited Most visited Alphabetical | Pages in category "Characters from the Reach" Garlan Tyrell " Viola Redwyne is an unseen character in the fourth season. She is the sister of Olenna Tyrell... Viola Redwyne " Paxter Redwyne is an unseen character in Game of Thrones. He has only been mentioned in... Paxter Redwyne Gerold Hightower Jack Bulwer Dareon Bethany Redwyne Emmon Cuy Tyrell lady Harlen Tyrell Lyonel Tyrell Garth Gardener Lyman Beesbury Mern IX Gardener Rylene Florent Alicent Hightower Back 1 2 3 Next


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Teammates Almirola, Ambrose finally break through with top-5 finishes
Published: Wednesday, March 19, 2014 at 6:01 a.m.
Last Modified: Wednesday, March 19, 2014 at 11:20 p.m.
CHARLOTTE, N.C. — In 75 races as teammates, Aric Almirola and Marcos Ambrose never before had run in the top five together.
They finally broke through at Bristol Motor Speedway, where Richard Petty Motorsports scored its best overall day as an organization in years.
Almirola finished a career-best third at Bristol, while Ambrose was fifth.
It marked the first time since Almirola moved into Petty's iconic No. 43 Sprint Cup seat in 2012 that both drivers finished in the top five in the same race. Now they head to Auto Club Speedway in Fontana, Calif., looking for another big finish.
"Last week gave our team a lot of momentum going into this weekend," Almirola said. "It showed that all of our hard work and all the investment from our partners is paying off. We have shown speed everywhere we've gone this year, we just haven't seen the results to prove it. We did just that last week."
For Ambrose, his finish at Bristol was his first top-five since Bristol in August 2012. Last season was a disappointing year, with just six top-10 finishes for the Australian.
But California will be a different animal.
"We have a lot of confidence that we can continue this level of performance," Ambrose said. "California is a tough track, really fast with a lot of grooves, but we're ready to step it up there and get a good finish. We haven't had the results we have wanted there, but we've put in work with these new rules to get better. I know the guys will be busy this weekend so we get the best car possible for Sunday."
In eight previous starts at Fontana, Ambrose has yet to finish on the lead lap. His best finish was 21st in 2012 and his average finish is 28th.
Almirola was a career-best 14th at Fontana last year — but it raised his average finish to 29th in six career starts.
But he likes the way his team has started the year and feels good headed out
to California.
"We've had a lot of positives," he said. "We didn't run very good at Vegas. We struggled really bad there, but at Daytona we had a great car. We went up and led some laps and had a really strong car there. At Phoenix, we had a good car and ran in the top-10 all day and then those last couple of restarts we didn't have very good restarts and I finished 14th or 15th, so we've had good cars, we've had good runs. This is how we expect to run."
Much has been made of the stars of the Sprint Cup Series racing in the lower levels, largely because of Kyle Busch's recent domination.
Busch won a combined 17 races in the Nationwide and Truck Series last season. This year, he's won two of the first four Nationwide races and the season-opening Truck Series race at Daytona. Brad Keselowski also has a Nationwide win.
NASCAR understands that many fans are unhappy with the Cup stars dominating in the lower series, and said recently they are considering limiting how many races full-time Cup drivers can run in the future.
Kyle Larson, who moved from Nationwide to Cup this season, said he'd be disappointed by such a rule.
"I think the Nationwide regulars like Cup guys running with them. I know I do," he said. "Whenever I'm out there with guys like Matt Kenseth, Kyle Busch, Brad Keselowski, I can see them in front of me, I'm learning a lot from them. I like it.
"I think it's good for the development-side of the young drivers 'cause it is a development series for those kids. I think it's a good thing for NASCAR to have the Cup guys in there because it's just going to make their series more competitive when those young guys move up."
Larson spent only one season in Nationwide. He scored 17 top-10 finishes, was eighth in the final standings and used last year as a springboard into a Sprint Cup Series ride.
Now that he's a Cup driver, he plans this year to run all the companion Nationwide races for Turner-Scott Motorsports, with the support of Cup team owner Chip Ganassi.
"Chip Ganassi, he really wanted me to do double duty," Larson said. "I think I read a stat somewhere before the year, I've only ran 40-something stock car races in my career.
"I'm getting double the amount of experience in stock cars this year running both. I think it's a good thing."
Although she continues to receive criticism from race fans, Danica Patrick has shown improvement over last year through the first four races this season.
And she made big gains last weekend at Bristol Motor Speedway, where she wrecked in the first few minutes of the opening practice to set the tone for a very rocky weekend. Despite a bumpy race Sunday, she finished a satisfying 18th.
"We had to go to a backup car just four laps into practice, so I appreciate the effort of (crew chief) Tony Gibson and the guys," she said after the race. "It was a tough weekend, so to come out of here with 18th, I'll take it."
Patrick opened last year with finishes of 39th at Phoenix, 33rd at Las Vegas and 28th at Bristol in her rookie Sprint Cup season.
This year she was 36th at Phoenix, 21st and the highest finishing Stewart-Haas Racing driver at Las Vegas, and then 18th at Bristol to improve five spots in the standings to 28th.
Bristol was a handful for Patrick.
She was in an early wreck with Cole Whitt, she angered teammate Kevin Harvick when she held him up as he tried to pass her midway through the race, and she ran into Clint Bowyer on pit road as she left her stall. It turned out she'd been driving since the wreck with Whitt with only fourth gear.
"I lost first and second gear and then finally third gear, so the last 100 or 200 laps I only had fourth gear," she said. "That's why I hit Clint in the pits. It wouldn't go, so I dipped the clutch and got sideways and when it was about to spin around, I lifted, it caught and then it went straight and it wouldn't stop. So I hit him. I apologized to his crew after the race."
She's earned praise from SHR vice president of competition Greg Zipadelli for the progress she's made.
"She is more comfortable with this package. It does complement her driving style," Zipadelli said. "I don't know if it is because the cars don't move around as much and that's kind of what she kind of grew up driving. We're very happy with where the 10 is by their practice speeds. I thought Vegas was outstanding. Qualifying, it just started so dang loose, but she did a good job fighting back. They'll keep fighting, they'll figure out. But I do think she's done a good job."
The Richard Petty Museum is back in its original location in the former Petty Enterprises shop in Level Cross, N.C.
The museum was started in the race shop in 1988 by Lynda Petty, wife of the seven-time champion. But it was moved to nearby Randleman in 2003 because of space demands as the racing operation expanded.
Now that Richard Petty Motorsports is operating in Concord, the museum was moved back to its original location. The grand opening was last week and the public is welcome.
"We tried to pack as much racing memorabilia as possible, but also have stuff from our movies and other different things," Petty said. "There is something here for everyone to enjoy."
The new-look museum feature exhibits of the Petty family's four members in the Hall of Fame (Lee, Richard, Dale Inman and Maurice), of "Mr. and Mrs. The King" from the Pixar film "Cars" and of the family's many contributions to the sport of stock car racing.
"It's just good to have it back home and open for everyone to come see us," said Petty. "We're really showing a lot of history here on the grounds where my daddy built the race team. It's something we hope the fans come see, enjoy and tell their friends about."
The museum will also host special events including an opening gala and other events to benefit the Petty Family Foundation.
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.


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Gorgeous 1957 BelAir Hardtop. Total frame-off restoration with numbers matching rebuilt 283 220HP PP engine, 3sp manual trans. and rare factory overdrive. Correct 4.11... More
This 1953Chevrolet Bel Air is an all original vehicle. It has good glass all the way round. It has a clear title and is... More
1951 Chevy ``Custom`` 4 Dr. Sedan. Still very nice ``Trophy Blue`` finish redone some time ago. Has orig. Gray fabric pinstripe seating, still very... More
1950 Chevrolet Deluxe Sedan - 216, powerglide automatic, heater, clock, AM radio, wide whitewall tires, bumper guards - One Family Owner - $28K Spent... More
225-1957 Chevrolet Bel Air Sport Coupe- Pretty Harbor Blue and India Ivory Carolina example, and it has a 350 V-8 with a Turbo 350... More
400- 1955 Chevrolet Bel Air 2-Door Hardtop- Oh yeah, one of the iconic tri-five Chevy's selling at NO RESERVE! This solid Carolina example now... More
1955 Chevy 3100 Pickup SportsCar LA is pleased to offer this 55' Chevy 3100. This is a two-owner car that was delivered new... More
One of very few 1958 Chevrolet Delray Sedan Deliveries made, even fewer stil in Existence. Complete frame off restoration completed in 2007. Very few miles... More
1955 Chevrolet Bel Air, If you have been looking for an affordable Tri-Five and have been priced out of the market then look at... More
1957 Chevrolet Bel Air Convertible Exceptionally well built Bel Air convertible fitted with GM High Output 350 crate engine, 700R4 automatic, power brakes, steering, top,... More
1954 Chevrolet 3100 Pickup350 cui small block Chevy. TH350 Automatic B&M floor shifter transmission. 10 bolt rear end. Fresh Atlas Green Bluw two stage... More
A great classic Chevy with excellent paint, well maintained and serviced mechanically as part of a large private collection. Look up the book price... More
This is a 10 year in the making, fresh build, recently completed!! *All receipts for the rebuild are available. Description of the Car: *It is an original... More
1951 5 window, 95% original , Have visor for front but not on vehicle. Have the orignal fender since the fender with indentation for... More
This is an Alumni, and the personal stationwagon of the owner of Ragtops Motorcars. With three rows of seats, this nine passenger, 3-speed manual... More


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Informed Leadership Series Part 4
In this issue I am excited to introduce to you a predictive tool that can help you to navigate your church in a more informed way. Throughout this series we have been advocating the need for church leaders to navigate their churches with the right information. Too many pastors are steering their church ship with inadequate and often none of the right information. Good information is not only a key to success it is central to fulfilling the purposes of God for His Church.
The term metrics refers to measurements. Even the Bible used metrics when it described the health and development of the 1st Century Church. In one occasion we learn specific numbers that were added to the church. And in another instance we learn the number of individuals that were baptized. These metrics give us a clear measurement of the progress of the church at that time. There are more important metrics that the modern church needs to monitor and navigate by. We have introduced them as your Visitor Volume Rate (VVR), your Visitor Retention Rate (VRR) and your Back Door Rate (BDR).
ChurchGrowth.net's (patent pending) ChurchGrowth Calculator empowers you to enter these key metrics and see the future attendance of your church over the next 5 years.
Click Here to Continue Reading
The Optimized Church is the result of best practices distilled out of working with thousands of churches over 25 years. If you read it, you will never lack a broad context for prioritizing the work of the ministry.
Allen Ratta"The Optimized Church will help you and your team take an honest look at what you think you're doing and what you're ministry actually does."
Pastor Larry Osborne"The Optimized Church is a deeply insightful book about the key processes that are at the heart of a healthy church. It will help you to optimize your church to grow both wider and deeper."
Dr. Johnny Hunt"Our 12 Campuses were equipped with the necessary systems to accomplish and manage growth through hosting an Optimized Church Seminar."
John Johnson"Finally! A definitive book on church processes! This book will help your church get healthy, stay healthy, be effective and reproduce. Here is a book that will prepare your church for multiplication"
Jim Tomberlin"Allen has a lifetime serving the church and brought fresh thinking on optimizing ministry for spiritual vibrancy and health. Few people are thinking about issues and ministry at this level."
David Fletcher"Allen Ratta continues to stretch, challenge, and inspire my thinking for optimizing the primary mission of every church, making more and better disciples."
Gene Appel"This book could be a daily journey for miracles; miracles for a church. Every Christian leader needs to read this book. Allen Ratta offers us another treasure for those called to kingdom work."
Joe Girdler


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for wishing me luck.
But, if you want your friends to quit getting busted for pot, vote for Gary Johnson. Obama has been tougher than Bush, and Romney equated drug use to murder earlier in the cycle on HLN.
By the way, your on dimethyltryptamine every night when you go to sleep. Your brain produces it naturally. There have never been any reported deaths from it as far as I know. I'm pretty sure you can't even OD on it.
So, hating on Kokesh for taking DMT is unavoidably hypocritical in a technical sense.
Regardless of what others do, you have no right to police it unless it has a significant probability of affecting another person's liberty. For instance, I can drink but not drive intoxicated. Kokesh sitting at home smoking a whatever his little heart desires is no business of yours or mine.
It's time to legalize drugs to avoid idiotic occurrences like people experimentally smoking bath salts and eating other people's faces off. Drug prohibition is worthless.
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