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Thursday, December 9, 2010
DECADENT CHOCOLATE CAKE with Christmas Flavors
Winter has arrived in a blustery, wet haze, stomping in like an uninvited guest leaving filthy black shoeprints all over the new white carpet without even a bouquet of flowers to ease her unexpected intrusion. The chill winds of the holiday season whipped in unannounced when my back was turned, when I had least expected it. Arriving home from a weekend in London, I caught a glimpse of white as the plane banked in towards the airport and my heart jumped with the excitement that snow still elicits in this forever-at-heart-Florida girl. Dragging my suitcase out through the sliding double doors into the parking lot and towards the waiting shuttle bus, I breathed in the crisp air, the iciness biting at my cheeks and the thrill of a long, bright, white winter fluttered through my body hand in hand with festive holiday joy.
Yet the gorgeous days came and went, just a good joke, and then the winter rain set in.
Marty tiptoes as elegantly as possible through the swathes of matted wet leaves outside in the square, lifting one dainty paw up and over, then the next, one chilly, now-damp extremity at a time as he tries to stay dry before spending the rest of his long, gray day curled up in front of his warm radiator as if he had been stretched out in front of a blazing fire, flames licking the tips of his ears. JP and I stare dismally out of the windows each and every dreary Saturday and then the following Sunday wondering if today we should finally take that stroll through town in order to breath in a little fresh air. But the metallic edge of the sky, the spatter of raindrops against the glass pushes us both back to our respective corners of the sofa and, as we snuggle down under comforters, curl up with our books, we promise ourselves and each other that tomorrow, or at least next weekend, we will leave the apartment and venture outside.
One blustery day leads into the next and as the rest of France is blanketed under an elegant stole of white, as images of Parisians standing amid flurries of flakes scroll across our television screens, we listen to the rain pound on the roof, watch it slide sadly down the glass panes, and the urge to warm up the kitchen with baking washes over me. The only feathery white powder I have the chance to feel against my skin is flour. Soft, fragrant flour blended with cocoa and sugar, eggs and cream, filling the house with the sweet scent of celebration. Thoughts of cinnamon and chocolate, nutmeg and orange fill my head as I skip into the kitchen and start pulling bowls and pans from the cupboard, as I sift through the drawers in search of teaspoons and tablespoons, measuring cups and zester. And as traffic in the City of Lights comes to a standstill in the frosty night, as grumbling tourists try and make light of closed roads and closed airports, as a warm glow emanates from a bustling workshop somewhere north of Lapland, I blend and stir, whip and fold. I toss in a little Christmas spirit in the form of mixed holiday spices: cinnamon and nutmeg, star anise, ginger and cloves, a dash of lemon and orange zest, the gift of a northern angel, and it smells as if I am living in a white-icing edged, candy cane and gumdrop-trimmed gingerbread house.
And just as I thought that the holidays would be a quiet, low-key affair, we have decided to invite company over for lunch this Sunday. I bustle around the house arranging and rearranging our never-ending stacks of papers and books, shifting piles of folders and magazines, swiping across this surface and that with a damp cloth to give the place at least an aura of cleanliness. I pull out the ladder so I can reach the top panes of glass in our floor-to-ceiling French windows and decide that it may be just about time that I mopped the kitchen floor. As I have written in a previous post, I am desperately abysmal when it comes to cooking for company. I am totally and completely lost, my blood runs cold as I wonder what I could possibly cook without ruining, my head spins and I break out into a cold sweat as I imagine the scene, knowing that I tend to badly organize, cook too many things all at once and at the last minute and panic, grow faint as language that would embarrass a sailor slips uncontrollably from between my lips. Our last dinner party – only one extra couple, mind you – went as smoothly as silk thanks to pre-planning and organization, and I am hoping that JP will take me calmly under his wing and together we will plan and organize this one on Saturday. But one thing is for sure, this Decadent Chocolate Spice Cake is what I will be proudly serving for dessert.
I carefully, lovingly created this cake last weekend as the rain poured down around us. I hovered around the oven, basking in its warmth and the deep, rich, earthy scent of exotic spices, peering through the oven door like a worried mama; the cake must be cooked thoroughly yet pulled from the oven at just the right moment so not an edge is burned, not one mouthful dry. Once the cake was cooled and lifted out of the pan, I gently peeled back the parchment paper and placed the cake onto the white serving platter, as white as the snow that just refuses to drift down from the skies. I climbed up on a kitchen chair and held the pastry bag filled with orange-infused chocolate ganache aloft then drizzled it this way and that, channeling my inner Jackson Pollack in order to create the perfect visual effect. A perfunctory cleaning of the disaster that was now my kitchen (chocolate ganache drizzled not only on the cake but spit and spattered up and down the table, on my clothing and on the floor, much to Marty's delight), I slowly cut wedges of this moist, thick, decadent confection and placed each lovingly on a pristine white plate, placing a fork alongside each dark slice. I carried the plates proudly into son's bedroom and offered up my prize to each young man. Hesitant looks, hesitant words, two plates were accepted, one (guess who) refused. When I later returned to the Bat Cave to reclaim the plates, I was greeted with crooked smiles and questions "what was the strange flavor?" Needless to say, the Christmas spirit seemed to evade them, as they did not like the dash of spices I had added. The rest of the cake went to the office the following day where quick work was made of it and loved by all. One person succeeded in eating two thick wedges and exclaimed that it was fabulous and that the spices added something mysterious, a je ne sais quoi, a wonderful depth and festive taste to an overall perfect dessert.
So while others dream of a White Christmas, while visions of snow-dusted sugarplums dance in their heads, we sit inside in the warmth, snuggled up together, listening to the rain and watching the darkness come much too early every afternoon. We cook, bake, eat and watch old films and are overcome with that wonderful holiday spirit that wraps its arms around us no matter the weather and no matter what is happening outside in the world, outside of our own existence. So slice another piece of cake, pour another glass of wine and turn up the volume of the stereo or the television just a little bit more and maybe this year we will even exchange gifts.
I am sending this cake and recipe to Ria of Ria's Collection who is hosting this month's Monthly Mingle for Meeta of What's For Lunch, Honey? with the perfect, brilliant theme Chocolate Extravaganza!
Which leads me to my Hotel Chocolat Giftaway! We have chosen one lucky winner of a Christmas Selection of Hotel Chocolat Luxury Chocolates. Each comment left and each tweet about the giftaway was given a number and then Clem (who had no idea what he was choosing a number for) picked a number, which led to the winner:
KatieZ, auther of the blog Thyme for Cooking, the blog….And Life in France
Congratulations, Katie! I will be in touch with you and enjoy your fabulous chocolates! Merry Christmas, it just got a whole lot sweeter!
To flavor as you please…
1 cup boiling water *
3 oz (90 g) unsweetened chocolate
8 Tbs (115 g) unsalted butter, softened
1 tsp vanilla
2 cups (400 g) sugar
2 large eggs, separated
1 tsp baking soda
½ cup sour cream (I used creamy 0% fat fromage frais/quark)
2 cups less 2 Tbs( g) flour
1 tsp baking powder
1 tsp mixed Christmas Spice **
Chocolate Ganache
* What I love about cakes that add water is that all or part of the water can be replaced with other liquids to change the flavor of the cake; you can replace part of the water with strong coffee, orange juice or even the juice from jarred fruit such as cherries or blueberries. Just taste before using more than half a cup of flavored liquid. And make sure if you choose to replace some of the water with another liquid it goes well with whatever spice you decide to add. Or leave out the spice completely. And a dash of Amaretto or rum never hurt anyone...
** I used a mixed Christmas Spice from Germany called Pflaumenmus Gewürz (Plum Jam Spices), a gift from Meeta. Feel free to use up to one teaspoon of ground cinnamon or a blend of cinnamon, nutmeg, ginger and clove. Not more than one teaspoon combined. You could also add the zest of half or one whole orange. This cake is delicious even without added spices.
Preheat the oven to 350°F (180°C). Grease and flour a 10-inch (25-cm) tube pan. I lined mine with oven-proof parchment paper as I was afraid that the batter would leak out the bottom of the pan.
Chop the chocolate, cube the butter and place them both together in a large heat-safe (Pyrex) mixing bowl. Bring one cup of water* to the boil then pour over the chocolate and the butter, allowing it to stand and stirring until completely melted and smooth. Stir in the vanilla and the sugar, then whisk in the egg yolks, one at a time, until well blended.
Stir the baking soda into the sour cream. In a separate bowl, combine the flour, baking powder and ground spices together. First whisk the sour cream into the chocolate batter, then the flour, whisking until smooth and homogenous.
Using an electric mixer, beat the egg whites until stiff peaks hold. Fold about a third of the whipped whites into the chocolate batter until most of the white has disappeared, then fold in the rest of the whites in one or two additions. Try not to overwork the batter as you will beat out the air incorporated with the egg whites, but don't be afraid to really fold and make sure no white lumps of any size remain or your finished cake, gorgeously dark, will have white spots in it.
Carefully pour the batter into the prepared pan and bake for 40 – 50 minutes (depending on your pan and your oven), until the cake is set and a tester stuck down into the cake comes out clean. When I touched and gently pressed the surface of my cake at 40 and then 45 minutes I felt liquid or unset batter under the surface. After another couple of minutes, I touched and gently pressed the surface again and felt some resistance and knew that it was time to stick a tester (I use a long metal brochette spear) in. Done! Watch the cake carefully at the end as you neither want this cake underdone nor overdone and dry.
Remove the cake from the oven and onto a cooling rack. Allow the cake to cool completely before loosening the cake from the sides of the pan (and the inner tube) with a sharp knife and carefully lifting it out of the pan. If you have lined the pan with parchment, you can grip the edges of the paper and lift it off of the tube. Then place a rack on the top of the cake, flip it over, peel off the parchment from the bottom of the cake, place your serving platter onto the upturned bottom of the cake then flip upright.
Prepare the Chocolate Ganache :
Chop ¾ cup (100 g) dark chocolate *** and place in a medium-sized pyrex bowl.
Bring ½ cup (125 ml) heavy cream to a boil. Pour it over the chopped chocolate and allow to sit, stirring, until the chocolate is completely melted and the ganache is perfectly smooth.
Allow to sit at room temperature until it the desired consistency: to drizzle over the cake, it should retain its pouring consistency yet be just thick enough that it doesn't all run off of the cake and puddle around the cake on the plate.
*** I usually use Lindt dessert 70% or Lindt Excellence 70%. I have also made ganache with one of the Lindt Excellence dark chocolates flavored with either orange, grilled almonds or mint. This Christmas Spice Cake is especially delicious topped with Chocolate Ganache with the hint of Orange.
And the Cake speaks for itself:
50 comments:
- MeetaK said...
how simply decadent and rich that looks and it has my name written on it jamie - at least the spices i bought for you and at least you are entering it to my event. a gorgeous post!
- December 9, 2010 at 12:07 PM
- Soma said...
Mmmmm Spiced Chocolate cake is what I want for Christmas, in little bags to give for gifts.
- December 9, 2010 at 12:15 PM
- Ria Mathew said...
Beautiful,Jamie! It's a beautiful cake! I loved the colour and it makes me feel like baking one right away when I just finished baking 3 huge cakes last eve!
Thank you for joining us at MM!
- December 9, 2010 at 12:18 PM
- Nina Timm said...
Hells Teeth Jamie, this cake is torture, I cannot look at this. I had to buy a cake for Chloe's birthday today, life is just too hectic!!!
- December 9, 2010 at 12:18 PM
- Rosa's Yummy Yums said...
That cake looks to die for! Decadent is the word. Now I'm drooling incontrollably!
- December 9, 2010 at 12:20 PM
- A Thought For Food said...
If a chocolate cake isn't decadent, I don't want to eat it. So, I'm glad this doesn't have the words healthy or fat-free in it.
- December 9, 2010 at 12:27 PM
- Miriam said...
If you hadn't already, you have won me over with the Cary Grant photo... I also try to always use Lindt 70%, it's just superb.
- December 9, 2010 at 12:36 PM
- doggybloggy said...
I am already tired of winter but I dont think I would get tired of this cake - I love how the glaze is "scattered" over the top....
- December 9, 2010 at 12:47 PM
- Cherine said...
A gorgeous divine cake!!
- December 9, 2010 at 12:48 PM
- Sarah, Maison Cupcake said...
THIS LOOKS WONDERFUL - and I mean the recipe sounds wonderful - I love chocolate cake and I love spicy ginger cake - but also your pictures are looking really good. I'm hoping Santa will bring me some Lowels if I'm a good girl!
- December 9, 2010 at 2:06 PM
- lisaiscooking said...
The orange and spices sound lovely with the chocolate in the cake!
Our weather is nowhere near snowy, but I'm huddled inside not willing to brave any temps below 60. I've become a winter wimp!
- December 9, 2010 at 2:25 PM
- tastesbetterwithfriends said...
Not only does this cake live up to its name, but I'm betting the entire dinner will be made flawlessly with your nerves of steel. Dessert will be the icing (or cake) of the evening!
bonne chance:)
- December 9, 2010 at 3:10 PM
- UrMomCooks said...
Oh my...yes, this cake speaks for itself. The spices are so unexpected and so festive! Lovely post, per usual!
- December 9, 2010 at 4:34 PM
- El said...
Such a sweet post. The cake looks divine. A perfect hibernation treat.
- December 9, 2010 at 8:17 PM
- Debugcooking said...
Oh Jamie you have made my fav...I love chocolate on its own but with spices..I love it more ;-)..Simply Stunning!
- December 9, 2010 at 11:11 PM
- Nuts about food said...
There is nothing I love more than a chocolate cake, so imagine my delight when I saw your beautiful pictures. I can relate so much to the feeling of panic when you have to cook for guests... the feeling of everything going wrong when you know it turns out perfect when you are just cooking for your family. So frustrating.
- December 10, 2010 at 12:56 AM
- Y said...
I wish you would come over here and do the snow dance, because it's ridiculously humid at the moment! I desperately want chocolate spice cake but not in this weather.
- December 10, 2010 at 1:03 AM
- Nicole said...
This looks like the perfect cure for bad weather! So rich and wonderful. Enjoy the company on Sunday and don't fret! Your guests are lucky!
- December 10, 2010 at 1:53 AM
- Baker Street said...
Its just perfect J! And its just what i want right now!!
Lovely post!
- December 10, 2010 at 2:22 AM
- Lorraine @ Not Quite Nigella said...
Look at that delicious drizzling! And I can't imagine you having trouble cooking for company Jamie! You seem like a natural hostess to me! :)
- December 10, 2010 at 7:04 AM
- Tiffany @ Conor & Bella said...
That cake looks divine! I like the addition of the spices in the chocolate.
- December 10, 2010 at 7:46 AM
- Tanvi@Sinfully Spicy said...
Spices n chocolate..killing yum !This cake is one of the richest I have seen in a long long time.Just so so Good!
First time here n totally floored by your space Jamie!
- December 10, 2010 at 8:16 AM
- Anushruti said...
The cake looks decadent indeed. Can't imagine you this way when cooking for company!
- December 10, 2010 at 9:17 AM
- Margaret Murphy Tripp said...
That cake looks so delicious and moist. I love the idea of the Christmas spices in it. I could go for some right now....with a mug of cocoa...is there such a thing as too much chocolate? I don't think so!
- December 10, 2010 at 9:53 AM
- Sarah said...
decadent is an understatement! This cake is for royalty! Save me a piece.
- December 10, 2010 at 10:41 PM
- Sandra said...
OMG Jamieeeeee !
Maybe this chocolate cake will be OUR chocolate cake for christmas
Hugs from a cold & sunny Turin
- December 11, 2010 at 12:43 AM
- Deeba PAB said...
Love it! Can see you standing HIGH up an a chair pouring delicious chocolate orange ganache in a beautiful shower. oh lucky Marty! That's a gorgeous cake, decadent beyond belief! You are hard on yourself. You are the hostess with the mostest; can't believe you would EVER have trouble hun! Love the Christmas spice in there. Is the spice like Lebkuchen? YUM!!
- December 11, 2010 at 3:52 AM
- Cake Duchess said...
This cake is gorgeuous!! Decadent and sinfully tempting;) wish I could have a piece right now!!
- December 11, 2010 at 8:38 AM
- Rossella said...
I love decandence :) if it's in this way. Picture are captivating and your post is great as always. Could i have a slice of the cake or it's too late? :)
- December 11, 2010 at 10:47 AM
- Junglefrog said...
Unfortunately all the snow has melted here too but... more is coming with potentially a white christmas! In the meantime I can enjoy myself with beautiful chocolate cake and I love the sound of those spices (as I do love spices in my cakes!)
- December 11, 2010 at 2:35 PM
- lostpastremembered said...
I think the spices must make the cake amazing... the scent in the room that must have greeted your guests would have been awesome... and the drizzle is food porn at it's finest... great snaps!
- December 11, 2010 at 4:22 PM
- RamblingTart said...
Wow, Jamie - your cake looks so rich and dense and moist and wonderful! Most chocolate cakes disappoint me because they don't seem "toothsome" enough. :-) Yours looks just perfect.
- December 11, 2010 at 10:02 PM
- Barbara Bakes said...
Love the idea of keeping warm by baking. The cake looks fabulous. I'm sure I'd love the orange chocolate ganache best too.
- December 12, 2010 at 3:47 PM
- Mary said...
What a creation! It looks and sounds fabulously rich and decadent. The rain bothered me at first but I've learned to dress like a lobsterman and just do whatever I want. Have a wonderful weekend. Blessings...Mary
- December 12, 2010 at 4:28 PM
- foodies at home said...
This looks like one of the most decadent cakes I've seen in long while...definitely needs a tall glass of milk!
- December 12, 2010 at 9:11 PM
- Baking Barrister said...
What a lovely story. And a lovely way of decorating the cake. I, too, manage to get chocolate and other such things all over myself and my kitchen when baking. It's all part of the fun ;)
- December 12, 2010 at 10:40 PM
- Alice said...
Wow... Christmas flavors! This is a good one!
Great idea!
By the way, excellent blog!
- December 13, 2010 at 12:16 AM
- Sara@OneTribeGourmet said...
Love this decadent & flavorful Christmas cake. Xmas is my favorite time of the year! Sorry I have been MIA, just been busy...miss you! xoxo
- December 13, 2010 at 9:42 AM
- Esi said...
I'm so not in the Christmas spirit, but I hope to get there soon. Lovely cake
- December 13, 2010 at 11:13 AM
- asiangrrl said...
I would eat the whole cake in a heartbeat. That looks wonderful, Jamie. And, we got a foot of snow on Saturday, and it's currently zero degrees. I'm loving it!
- December 13, 2010 at 8:55 PM
- ©EpicureanPiranha said...
Sinfully decadent, my Dear Jamie!!! Just the way I like it :-)Lindt dark choclate is one of my favourite baking chocolates, and I love the mix of spice and chocolate.
And I just love the photos you took from the top ~ and in one of the shots of the sliced cake I can tell it was wonderfully rich and moist in the middle... shame we don't live closer to each other, Jamie!
PS Your prose is as delicious as the cake! Hope you had a brilliant dinner party :-))
~ Marie x
- December 13, 2010 at 9:14 PM
- Lisa said...
Jamie, that cake is next to the word 'decadence' in the dictionary, I swear, just looked it up (the one in my head, of course lol)/ Thing is, I was never a chocolate fiend, but since blogging, I've started to welcome it into my life a little more, although my future workouts will be boot camp like.
On another note, I just thought of something. I'm giving away some decorative, edible cupcake icing decals on my blog (along with a gift certificate for chocolate, dried fruits and nuts..all the better to make this cake!)and had an idea. I wonder if they'd make a good macaron decoration too, with a little icing to stick? It would have to be one that isn't colored, though. Come see!! :)
- December 14, 2010 at 6:07 AM
- OysterCulture said...
How can it not be the holiday season with this chocolate dessert. If the word decadent hadn't been invented it would have made its appearance to describe this cake. Wooza!
- December 14, 2010 at 8:49 AM
- Nisrine | Dinners and DReams said...
Jamie, your writing is beautiful and so is the chocolate cake. Winter is a beautiful season. Enjoy!
- December 14, 2010 at 3:02 PM
- theUngourmet said...
You have described my perfect winter day! Baking. Old movies. Kicking back and staying warm. Lovely! I could go for a big slice of your cake right now!
- December 14, 2010 at 10:35 PM
- Sophie said...
Your christmas spice chocolate cake looks fantastic & lovely too!
Yesterday, I posted your Christmas card, dear Jamie!
- December 15, 2010 at 5:30 AM
- Gloria said...
What lovely and nice look this!
Look beautiful Jamie! gloria
- December 15, 2010 at 5:44 AM
- Sue said...
I think this chocolate spice cake sounds fabulous, right up my alley! I KNOW I'd love it!
- December 16, 2010 at 9:06 AM
- Jeanne @ CookSister! said...
OMG Jamie that cake looks good!! I can almosty smell its decadent spiciness and taste its ooey-gooey-ooh-la-la texture! Fabulous. Nice napkins ;o)
- January 2, 2011 at 3:33 AM
- Phia - cakesncolours said...
I been looking for a good cake to serve this coming Christmas and I got across your blog! Now my search is over!! This really looks so rich, can't wait to try this. Thanks so much and God Bless!
- November 10, 2011 at 5:19 PM


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You think this could be true?
How very sad...
This message board is only an archive. Click here to go to the current message board.
You think this could be true?
How very sad...
I don't believe it. I see no reason for the coroner to have lied and for the police not to investigate such a thing. Sounds like someone trying to make some publicity for themselves.
And so was Janis Joplin, Billy Holiday, Jim Morrison, Jimi Hendrix, Kurt Cobain, etc., etc., etc.
Some people...fans, friends, whoever...just cannot fathom that these people were substance abusers and died as a result of their own actions. The murder suspicion always arises at some point. It is inevitable.
Even after you have passed people gossip.sad.
The link is for Fox (Feux) News- 'nuff said.
Every entertainer we lose too young have had questions as to death or murder. While anything is possible, the poor woman was her own worst enemy and what happened to her was inevitable unless she really changed her ways.
...yeah, it was murder...prolonged, tortuous and SELF-INFLICTED...
OJ did it........


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Burlington Northern LEGACY U33C Diesel #5734
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The buzzer has gone off and it's time for a crisp take on laundry organization! The Container Store offers a full load of laundry baskets and laundry hampers to fit your spaces style and size. Our drying racks are also a convenient method to handling your garments. Throw out unorganized clutter with the wash and explore the softer side of a tidy laundry room with laundry bags and laundry detergents to suit your clothing care. Organizing your laundry closet can be loads of fun with The Container Store.
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- Willamette
- Athletics
- Information
Department Information
Mission Statement »
To provide students with an intercollegiate athletics experience that develops life skills by cultivating moral, physical, intellectual and emotional growth. In support of the mission and goals of Willamette University, our program strives to enhance the overall learning environment for scholar-athletes.
Staff Directory »
The Willamette University Department of Athletics is located in the Sparks Center on Willamette's main campus and is comprised of coaches and administrative staff. Included in the administrative staff are the Athletics Communications Director and the Athletic Training staff.
The Northwest Conference »
The Northwest Conference has a reputation as one of the most competitive NCAA DIII alliances. The nine private colleges and universities situated throughout Oregon and Washington are nationally competitive in a broad spectrum of sports.
NCAA Division III »
The National Collegiate Athletic Association is the organization through which the nation's colleges and universities speak and act on athletics matters at the national level.Division III is where the true student-athlete studies and competes.
Equal Opportunity and Compliance »
Willamette University is a diverse community that provides equal opportunity in employment, activities, and its academic programs. The University shall not discriminate on the basis of race, color, religion, sex, national origin, disability, age, marital status, veteran status and sexual orientation.


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|Saintseester Says...
Goodbye, Again
Well, Saintseester has some good news and some bad news. Which do you want first?
How about the bad news first? Isn't that the way it is supposed to go? You probably already have an inkling as to what that might be, though, huh?
As much as it breaks my heart, and even though we've been down this path before, only to fall back into our old comfortable ways, Saintseester needs to shutter, really and truly, this blog. I've not had much time to write, anyway, because life has gotten jam-packed with other obligations. There's just too much going on for me to maintain the site with some degree of anonymity. I'm just not comfortable with it any longer, and I tend to say things that keep me up wondering if I need to edit or reword it, and it's just too tiring these days.
Seester still loves the Saints and still participates in her hobbies. Follow me on Flickr, I still love photography.
So, it really is goodbye this time. Yep. I swear. This post will stay up for a while, then, when I finally take it down permanently, I'll put a link to some odds and ends that you might like.
The good news? Well, let's just say, the things that are jam-packing my life are all great and rewarding things.
Goodbye. Sniffle. (You can still email me at : firstname.lastname@example.com)


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Titanic, the ship of dreams, still fascinates readers, moviegoers and just about anyone who has heard the tragic tale, even a century after an iceberg sent the now-legendary ship to the bottom of the icy North Atlantic. Starting September 29, visitors to the North Carolina Museum of Natural Sciences can follow that fateful voyage, take on the identity of a passenger, touch the iceberg and see more than 200 artifacts recovered from the broken ship's debris field two-and-a-half miles beneath the surface.
August 14, 2012 - 12:01pm
August 8, 2012 - 4:50pm
FOR IMMEDIATE RELEASE – August 8, 2012
Science, Education, Travel Editors. Images available.
Contact: email@example.com; 919.733.7450, ext. 305
August 8, 2012 - 2:32pm
[RALEIGH] — In 1993, a baby bonobo changed Claudine Andre's life forever.
August 2, 2012 - 4:58pm
ATHENS, Ohio (Aug. 2, 2012) — The rise of the Rocky Mountains and the appearance of a major seaway that divided North America may have boosted the evolution of new dinosaur species, according to a new Ohio University-led study.
July 30, 2012 - 5:14pm
[RALEIGH] - At NASA they've called it "Seven Minutes of Terror" — the white-knuckle moments as the new Curiosity rover goes tearing into the Martian atmosphere and, engineers hope, lands safely seven minutes later.
July 25, 2012 - 2:59pm
What would
July 25, 2012 - 1:06pm
The North Carolina Museum of Natural Sciences' Nature Art Gallery will host an exhibit of paintings by Shelly Hehenberger starting Friday, August 3, with an opening reception for the artist from 6:30 to 8:30 p.m. The show, titled Chaos and Cosmos, continues through Monday, September 3.
July 18, 2012 - 3:53pm
Benjamin Franklin once said, "The only certain things in life are death and taxes," indicating that change is inevitable. How has the world changed in the last 30 to 40 years? Where would we be without cell phones, DVDs, and the Internet?
July 16, 2012 - 2:59pm
There's no honor among thieves when it comes to rodent robbers—which turns out to be a good thing for tropical trees that depend on animals to spread their seeds.
July 13, 2012 - 9:37am
Science Cafe: What's all the fuss about the Higgs boson? Science comedian Brian Malow and NC State University physicist Dean Lee help you understand what the Higgs field is, what the Higgs boson is, and how they can be responsible for other particles having mass. What are particles, anyway?


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Search Directory
You can search the Hilbert College directory by name. You may also browse our other directories by selecting the appropriate link in the yellow navigation bar above.
Faculty and Staff Directory
Contact information for faculty and staff. Recommended if you need to contact faculty regarding academic matters.
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Alphabetical listing of Hilbert's senior administrative staff.
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Provides a list of faculty and staff who can talk to news media on a variety of topics. Browse by category, department or topic or search by name.
Upcoming Events
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ok guys,where to go from here............
right guys,this is me now.i want to be cut if possible by the summer,well 4-5 months time,can i do it???and if so whats the best training regime to go with??
cheers guys,
These 2 links should be all you need
Give them a read and see what you think.
Its going to be mostly diet that will be the deciding factor on well you cut, a good workout is nothing without a good diet.
you have a good foundation of muscle and ripping up will be a good option. those two links will set you up and you should see some amazing results if you stay committed and dedicated.
Commander followed this diet plan and is living proof that if followed correctly you'll acheive awesome results, check out the pictures in the photo forum.
I would try a HIT (not HIIT) style weight training approach and nothing extra.
The rationale is that your diet will work perfectly fine for shedding the fat. You will be able to lose a few lbs per week without a problem. The only purpose that the training serves is to at least maintain muscle mass. Furthermore, providing you choose the right exercises and work brutally hard on your sets, minimal volume is necessary for such a purpose and even gaining muscle mass.
The additional benefit applying specifically to your case is that the training regimen will definitely be something that you can stick to without a doubt. You will get great results by summer, and you will be able to keep what you worked so hard for.
As for program specifics, I like the ones where you only workout a few times per week at the most. Not only is it convenient, but I also believe that it really isn't necessary to do more.
Another strategy that I like is to do the workouts in a sequence fashion such that your workouts don't necessarily fall on a scheduled day. For example, if you rest 4 days between workouts, a sequence might look like this: monday, friday, tuesday, saturday, wednesday, and so on. Then if for some reason something comes up and you miss a workout, you can easily just pick up where you left off on the following day without messing up your "schedule", because the workouts weren't supposed to fall on an exact day anyways.
The benefits of training like that are obvious. If you miss a workout it isn't going to kill your whole plan. If anything it will just give you an extra day to rest, recover, and build new muscle. And if your schedule is hectic or changing, this is the solution to the problem.
Hey Slim,
Have you ever thought about doing a contest? Seriously!
The thing I realized most recently is that there really is no mystery to getting ripped. Even if one only had to lose say 10-20 lbs to get there, what would motivate them to actually DO it?
Because the fact is that you can ask all the questions you want all day long. I have been there. But the fact remains that the requirements for fat loss never change just like how 2 + 2 = 4 and what goes up must come down. Once you know that, all you have to do is apply the knowledge in the real world and actually DO it.
What will motivate you to do it? I have heard from a natural competitor named Bert Harrop that competing really changed his life. What's the real deal with competing? If you have a contest date ahead of you, you will definitely think twice when making your choice of food to eat. It will also make you want to workout 10 times harder when you are in the gym.
By now you know that it isn't about losing 10 lbs per week and getting ripped in a month. Its more about continuous application of the knowledge necessary to get you the desired results, all the way up until contest day. And even after the contest, a good natural bodybuilder would still know how to keep themselves in line for the most part all year long.
Just a thought. That's what I've been thinking about myself. Because I'm already in pretty good shape. But I'm starting to realize that a contest might be the way to go in order to keep myself in line enough to actually get ripped.
By the way, based on the pictures I think you are actually in pretty good shape. All you would need to do is focus on getting stronger in the gym in order to build some better muscles. And in the mean time, eat right in order to get rid of a few lbs of fat. You really don't have much fat to lose at all!
I wouldn't bother trusting the composition scales either. I hear they aren't that accurate. But the tape measure and the mirror are. The scale can be a good one too. You can use it to tell if you are gaining or losing too fast or even if you are at all.
thank you so much for your reply's.its nice to know im actually getting somewhere.
here's been my problem for the last few years.
top picture is me every winter for the last 4 years when i get lazy.
bottom pic is me every summer last 4 years when i get my bum in gear.
charles,i think you maybe right,and start looking into competing,to try and stay in shape all year round.i just feel to inexperienced to compete,as ive never been able to get ripped in the past 4 years.
im hoping i can do it this year,from what ive learnt from the last 4
As for showing further improvements and getting ripped, I definitely think competition could help with that. It probably would help encourage you to do better with everything and to stick to it in the winter. Perhaps your winter pics in the worst case scenario would look like your previous summer pics, and your new summer pics would be your contest ones. Its all about putting better standards on yourself.
I never did a bodybuilding contest, but I have done a few strongman contests and several powerlifting contests. And what I can tell you about competition is that you learn as you go. I felt like I wasn't ready at first. But then my coaches/friends told me to do it. So I did. You end up meeting others who compete, people you can really learn from, and you get better as you go.
To tell you the truth, I learned a lot more from hanging out with guys like that than I ever did talking to folks on the internet. One of my friends a few years back gave me a dirt simple diet plan that worked without a problem, meanwhile everyone on the internet is thinking it has to be so complex as if there is some mystery to fat loss or something. There isn't.
Anyways, my point about competing in any sport is that you learn as you go. Most guys I hear who think they want to compete, they often want to get bigger first. But that I think is a big mistake because one would miss out on the learning experience. The guy who starts off as a light weight is going to be much better off in the long run and do a lot better than the guy who waited.
This kind of makes me recall what it was like when I first started dieting properly a few years ago, keeping carbs in the diet, high protein, and low fat. What I realized then was that when you do it right, it really is a lot easier eat right than it is not to. I know that sounds nuts and contradictory to what most people believe, but it really is true. Because when you eat junk and only say 3 meals per day, you never really feel full and you always end up going hungry between meals. But if you eat the right foods and often enough, you end up feeling full and satisfied all the time because you are giving your body what it really needs. Heck, when I first started I was using protein shakes with water to make up the extra 2 meals on top of the regular 3, and I still felt great, a lot better than before. I was even consuming less calories, but I felt way better.
That really does remind me a lot of what I learned from Clarence Bass. The thing is your body has to feel like its getting plenty of food in order for it to allow fat loss to occur. And the only way you can do that is by actually eating. You aren't going to be able to keep muscle and get down to say 3-5% like Clarence by not eating. It just isn't going to work.
ive been offered some ephedrine today to help with getting rid of the fat.
way to go??or stay away???
cheers guys
and charles,thankyou so much for your indepth respones,youve always helped me out,and im very very grateful.
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With Wanderlei Silva still recovering from an injury, and Lyoto Machida and Vitor Belfort already matched up, Chael Sonnen is left without an opponent he's interested in. UFC President Dana White earlier this week suggested a potential bout with Phil Davis, however Sonnen has plans of his own:
@sonnench: @SugaRashadEvans Hey Rashad, let me ask you a question... You busy Nov 16th?
@SugaRashadEvans: Nah not really!! What's up?
@sonnench: Ill give you one hint... pic.twitter.com/8zdT6AnZXw
@SugaRashadEvans: @sonnench @rossfinkelstein that looks like a good idea to me! I knew you had something you really wanted to say to me yesterday on the show!
The tone of the tweets seem friendly, so it's unsure if Sonnen is serious about the bout with Evans or maybe a fan just made a poster and Sonnen showed it to Evans.


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Radisson Blu Hotel, SzczecinLocated within the contemporary PAZIM complex, this Szczecin hotel provides upscale accommodation in the heart of the city. Rest well in one of 369 rooms and suites, and take advantage of multiple dining options within the comfort of the hotel. Catering to business and leisure travelers alike, we're home to the city's largest spa as well as 9 versatile event rooms.
© 2015 The Carlson Rezidor Hotel Group. All rights reserved.


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The Bradenton Times Events
Florida Blood Services premieres "Film Fan Frenzy" Through December 31
Date: December 19, 2012
Florida Blood Services premieres "Film Fan Frenzy" through December 31, 2012. All lifesaving donors through the end of the year* will receive a voucher for a FREE movie ticket** plus a wellness checkup of blood pressure, pulse, temperature, iron count and cholesterol screening.
Please call 1-800-68 BLOOD (25663) or visit www.fbsdonor.org for donation locations.
Generally healthy people age 16 or older who weigh at least 110 pounds can be blood donors. Identification is required prior to donation. For blood donor eligibility requirements click HERE.
*Donors participating in any promotional/special event that is giving away a gift card will not receive a movie voucher.
**One offer per donor, per donation. No cash value. Donor will receive a Fandango voucher that can be redeemed online. Valid at participating,Fandango theaters. See Voucher for full details.


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In just shy of a month, officials with Sheetz expect the Yadkinville location to open.
"The projected open date is March 28," said Steven Augustine, director of real estate for Sheetz.
The store is currently under construction on Highway 601 at the intersection with Highway 421 in Yadkinville.
Augustine said that despite the weather Yadkinville has been receiving, he doesn't anticipate there to be any delays in construction.
The store's construction began in late October 2012.
Augustine said that the store has had no changes to the layout. It will feature a 6,400 square foot store with six gasoline dispensers that allow for 12 cars to fill at one time.
Inside the store will be a made-to-order restaurant. Customers can order from touch screens located in the station's pumps or inside the restaurant. There will be 30 indoor seats for those who choose to stay and eat and eight outdoor tables for those that choose to enjoy the weather with their meal.
Augustine said that the architecture of the store will be very similar to the stores already functioning in Dobson, Mount Airy and King, exception it won't have a drive-through.
"Because of the shape of this particular lot we couldn't get a drive-through window because there was no access to the back of the store," Augustine said. "This store will also be without a car wash."
Augustine said that there is typically a give away at the opening of a new store. While he couldn't provide specifics at this time, Augustine said that past giveaways have included a $50 gift card for the first 100 customers. He said that representatives with Sheetz corporate headquarters will send out a media release announcing grand opening plans two to three weeks prior to the opening.
Augustine said that Sheetz has been working on the Yadkinville property for a couple of years and signed an agreement with the property owner about a year ago. He said that it took the past year to get everything handled with the state and the town.
Sheetz is becoming a fast growing and popular gas station, restaurant and convenience store in the foothills area. The store offers made-to-order food and an array of convenience items such as snack foods, candies, beverages, tobacco products, alcohol and various car and toiletry needs.
Sheetz replaced the State Street Steak House after it closed its doors on Sept. 24, 2012.
Reach Lindsay Craven at 679-2341 or at email@example.com.


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Barhite: Toledo library closes more than usual this winterWritten by Brandi Barhite | Community Ombudsman | firstname.lastname@example.com
During this record-breaking winter, I often want to (or do) complain about the snow and the frigid temperatures.
On Feb. 17, I was really cranky on my nightly commute as the expressway came to a crawl in the right-hand lane and semis dangerously whizzed by in the left.
I was like, "Is it really snowing again?"
But then I reminded myself that I am lucky that I have a reliable car that travels well in ice and snow.
I am lucky that I will come home to a house that I can afford to heat.
I am lucky that my husband can clear the driveway with a snow blower and shovel when my car gets stuck.
It makes me worry about those who aren't so lucky: those who are cold, those who are worried about their heating bill and those who rely on warm places that close during bad weather.
As Toledo inches closer and closer to record snowfall, the closures are adding up. In my 35 years, I have never seen so many shutdowns, especially when it comes to places that usually remain open: The mall. The bank. Fast-food restaurants. Churches. Health clinics.
In particular, it made me think about the library. The Toledo-Lucas County Public Library closed a total of five days this year, which is unheard of in recent winters.
The library closed two hours early in February 2007 and then the following day it closed to the public for a full day due to a Level 3 snow emergency. The same thing happened in 2011.
What is the library's policy? So many times people will use the Toledo-Lucas County Public Library and its branches as a refuge to get warm – and a place to use the computers to look for jobs, network and pay bills. Many of us take for granted our ability to get online at home. I know I shamefully complained about the Internet being slow during one bone-chilling day.
Charlie Oswanski, library facilities superintendent, and Meg Delaney, main library manager, said both snow emergency levels and temperatures are used to make a decision.
The library's policy is to close if a Level 3 snow emergency has been issued, they said in an email. A Level 3 means roadways are closed to nonemergency personnel.
The library will also consider closing at a Level 2 if it looks like a Level 3 might be declared.
"During this winter, our concerns over weather conditions have been up compared to previous years. Normally, we don't have to worry about sustained, frigid temperatures with high winds and record snow levels," they said.
Making the decision to close, stay open or close early is taken seriously. Safety is the priority.
The library looks at how the city, county, schools and universities are proceeding. It also evaluates the walkways and parking areas near the main library and its branches.
The other concern is keeping the library buildings warm enough. Most aren't designed to keep up when temperatures dip so far below zero, Oswanski and Delaney said.
But like many other public buildings, the library staff knows people come in for warmth and shelter, as well as Internet access and help with homework. The library wants to stay open – and will – when the weather cooperates.
Let's hope Mother Nature gets the memo.
Brandi Barhite is community ombudsman for Toledo Free Press. She can be reached at email@example.com.
Tags: Brandi Barhite, Charlie Oswanski, Community Ombudsman, emergency levels, library facilities superintendent, main library manager, Meg Delaney, Toledo-Lucas County Public Library, winter


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Find hotels in New Stanton using the list and search tools below. Search for cheap and discounted hotel and motel rates in or near New Stanton, PA for your upcoming personal or group trip. Discover the most favored New Stanton Pennsylvania hotel rooms. Review the New Stanton hotel list below to find the perfect lodging. We also have a map of the New Stanton hotels. Booking 5+ Rooms? Find New Stanton Group Hotel Rates
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Below are reviews of the city of New Stanton, PA from an actual visitor's perspective.
|Norma G., from
|Date of Review:
|Score of City:
4.0 / 5
"Many Things to See and Do"
New Stanton is a NICE city. Easy to get around in and the people are very polite.


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Street Rod
Browse our winning racing and performance auto parts.MORE
Want your hot rod to look cool at the show and hot on the street? Speedway Motors has you covered! Whether you're building a low-buck rat rod roadster, Deuce coupe or fat-fendered sedan, Speedway has thousands of street rod parts, chassis, frames, aluminum radiators, crate engines, accessories, and a variety of professionally engineered street rod kits in stock, ready to ship. Best of all, Speedway's friendly and knowledgeable Techs can help you get the performance hot rod parts you need to get your GM, Chevy, Mopar or Ford car on the road and looking its best.
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BAKER — "Laughternoons with Dermot and Dave," an Irish pop music and humor radio show, drops its brogue for a Southern accent when a regular contributor from Baker calls in.
This week, listeners of the top-rated Dublin's 98FM program will hear more Southern accents than usual when the show broadcasts May 13-15 from Baker.
"We're going to Florida to do our show live from Mary's house," Dermot Whelan announced during Thursday's broadcast. "We're so very, very excited. We're going to be live next week from Baker, Florida."
Mary Gadeken contacted the program more than a year ago and soon became a regular contributor, Crestview Mayor David Cadle, a family friend, said.
"They were delighted with her Southern accent and she now has a spot each week talking to the fellows about Southern U.S. traditions," Cadle said.
'Y'all this and y'all that'
Gadeken stumbled across the show while twiddling the dial on a new radio her children gave her that receives overseas broadcasts.
"I was listening to a local station and it was full of commercials, just one after the other, and I couldn't stand it," Gadeken said. "Then I came to Dermot and Dave and they were just hilarious."
"We loved the way you typed like you talked," co-host David Moore stated in an email to Gadeken. "Y'all this and y'all that! It was hilarious! After reading out your emails a few times, I realized we should call you and let you talk. What a great idea!"
After exchanging emails — and parcels of goodies — Gadeken, who has never traveled abroad, told her new Irish friends, "'I'm going to come see y'all,' so June 30 I'm going over there."
But they decided to surprise her by visiting Baker first.
Must dos
The Irish celebrities, winners of the Best Music Programme in Ireland Award for three consecutive years, have a checklist of must-dos while they are in town, Whelan said.
"Our priorities are shoot guns, wrestle alligators and sit in a bar and drink beer with a guy in a ball hat," he said. "And the guy has to have an alligator on a (leash)."
When Gadeken visits in June, she'll tour Ireland with her new friends, where she is something of a celebrity due to her radio appearances, and meet Dublin Lord Mayor Oisín Quinn.
"Their mayor said the other day, 'I want to meet this girl,'" Gadeken said.
But first, Cadle will greet the visiting Irishmen Tuesday and present a mayoral proclamation welcoming them to Crestview and Northwest Florida.
Dublin's 98FM's "Laughternoons with Dermot and Dave" airs 10 a.m. to 1 p.m. daily at www.98fm.com/Dermot-and-Dave. The program will broadcast from Baker May 13, 14 and 15.
Email News Bulletin Staff Writer Brian Hughes, follow him on Twitter or call 850-682-6524.


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Tuesday, July 23, 2013
Disclaimer: Do not read this while eating, or sipping a Bloody Mary.
Hello nosebleed, my old friend.
Guess what? Nosebleeds are scary. One minute you're surfing mentalfloss.com and giggling like a loon, and the next minute Widdle walks in to offer you some black grapes (they're delicious) and staggers back screaming, "Oh my God!"
Nosebleeds are sneaky, too. I don't feel them "coming on." There's no itch or tingle. I'm just going about my bidness when suddenly my upper lip is damp and a rivulet drips briskly into my lap, like a faucet someone forgot to turn all the way off.
I never had a nosebleed until eight years ago. Unfortunately, my husband discovered it. I was cleaning the bathroom and heard him come in the house. I threw open the door and yelled, "Daddy's home!" (That's for the dog's benefit, in case you were wondering.)
I rushed into the hallway and into his arms—or I would have, if he hadn't grabbed my shoulders and yelled, "Oh, my God!"
I had a half-dozen more nosebleeds, but shrugged them off. (Here's my personal health policy: I won't go to the doctor for anything less than a sucking chest wound or visible bone shards.)
Then one morning Widdle woke up before me, rolled over for a kiss and was treated to the lovely vision of his wife's bloody face stuck to the pillowcase.
He woke me up shouting, "Oh, my God!" (Widdle is nothing if not consistent.)
Even I thought it was odd to have sleeping nosebleeds, so I went to a highly-respected ear, nose and throat specialist. I explained that I didn't take aspirin or any other blood thinners, drink to excess or have untreated high blood pressure. (My BP is actually so low I make a sloth look manic.)
He pinched and probed and peered up my nose and then announced, "Some people just have nosebleeds. No big deal. But if you have three per week for a month, come back." Now, I get light-headed giving blood for a physical. Three nosebleeds a week for a month, and I'd be dead. But who am I to argue? When a doctor says don't worry, I don't worry.
I went home and told Widdle, "Some people just have nosebleeds. No big deal." And I didn't have another one for eight years.
My sister, Moonbeam, used to get nosebleeds when she was upset. It was quite dramatic: Her green eyes welled with tears, her perfect complexion turned chalky and blood would dribble down her chin. Once she got one during a loud argument with Mom, who yelled, "Nosebleed my eye, you're STILL grounded!"
Then there was an editor in North Carolina who had nosebleeds every Tuesday, on deadline. The staff used to bring in Kleenex, but he preferred his old-school pocket handkerchiefs. (They went with his old-school bowties.)
He was an excellent editor and a gentleman. He'd always announce: "You know what day it is, my friends. Stand back!" And he never once bled on the layout pages. That's professionalism.
A Google search for "nosebleeds" reveals that they're quite common, more so among men. Famous bleeders include Gary Busey, Elton John and Attila the Hun, who strangled on his own blood. Knowing this does not make me feel better. Nor does reading about an Englishman who actually died from a nosebleed in 2011.
I think I'll stay off Google for a while. And go check my upper lip, while I'm at it.
Julie R. Smith, who's way more squeamish than she lets on, can be reached at firstname.lastname@example.com.
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De Smet PA and Touw DJ. Safety of St. John's wort.
355(9203): 575 - 576, 2000.
Liu P, Luo HC, Shen YC, et al. Combined use of
Ginkgo biloba
extracts on the efficacy and adverse reactions of various antipsychotics [translated from Chinese].
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Thursday, May 17, 2012
how long are we going to keep doing this shit?
Over at Balloon Juice, I wrote about Scalzi's much ballyhooed, much Twitterati-beloved piece on how to talk about privilege to the people who have it. I wrote at BJ about the post's failure to appropriately highlight poverty and social class. Scalzi hides discussion of socioeconomic class in his consideration of skill points (or whatever) and how they're unevenly distributed. He makes no attempt to distinguish between random factors and poverty, which we know (empirically) is not random but rather heritable, self-replicating, and enormously difficult to rescue yourself from. And unfortunately, the white liberal political class is terrible at talking about white poverty. Taking white poverty seriously and advocating for the interests of poor white people is simply too challenging to the social and cultural commitments of most people in the media. I think that's important so I wrote about it. Because there's tremendous suffering, out there, and it is preventable, and the people suffering from it don't deserve it, even when white, straight, and male.
Unfortunately, since the initial post Scalzi has not made things better. He's made them worse. A rundown:
1. John Scalzi publishes the post, which has the explicit purpose of making it easier to convince white straight men of their privilege and, in doing so, perhaps reduce racism, sexism, and homophobia a little. You know. Improve social justice, that sort of thing.
2. Straight white men show up in the comments of the post and, as is frequently the case, say stupid, misguided stuff, about how they're the real victims, sexism isn't real, etc. In other words, they announce themselves as precisely the people who need educating about privilege.
3. Scalzi does not educate them. He mocks and dismisses them. His supportive commenters either lavish his post with praise, engage in the mockery themselves, or both. Scalzi publishes an entire post which has no function other than to mock the (admittedly ignorant and wrong) men who he claimed to want to educate. Given human nature, they are likely to be less willing than before to admit their privilege or to consider racism, sexism, and homophobia. Again, commenters sympathetic to Scalzi participate in mocking the rubes and fall over themselves praising him.
4. Scalzi publishes the followup. It deepens every one of his sins. He responds to claims that he should have talked more about poverty by claiming that poverty is different from race, sex, or sexual orientation because it isn't "intrinsic." (I would argue that this is an ass-covering way of implicating poor people in their own poverty.) He continues with the mockery and dismissal that animated the original post. He is completely dismissive of the idea that we have to demonstrate privilege empirically, when in fact that is absolutely necessary for engendering change. Worst, he expresses a kind of condescending ambivalence to the question of what white straight men should do-- exacerbating all of the negative feelings of the people who need to know how to behave better and giving them an excuse to exculpate themselves.
There appear to be two rational explanations for this behavior. One is that Scalzi and the commenters who aped his behavior have a simply atrocious grasp on psychology, human behavior, and politics, and sincerely believed that mocking people would lead to their enlightenment. The other is that John Scalzi's purpose was never to actually contribute to education and social justice, but rather to demonstrate his superiority to those people he claimed to want to educate, and in doing so show what a brilliant and enlightened guy he is to the liberals he is in cultural competition with.
The idiom that Scalzi has used to present his case is no doubt familiar to you. It's the default language of many prominent liberal or leftist publication when the talk about racism, sexism, or homophobia: self-aggrandizing, pawing at a kind of witty derision, choked with condescension, and invoking a tribalism of the enlightened. That this kind of discourse is a profound rhetorical failure-- that it is the kind of language that is never going to convince anyone of anything-- appears to be of no consequence.
Scalzi's piece is teachable in large part because his initial post stated explicitly that he wanted to provoke change, that he was out to show a way to better inform people and educate them. Which means that he can't defend his subsequent conduct by saying that he was just trying to get to "the critical truth," or whatever else people say when they dismiss their total failure to express their politics in a way that has a chance to produce tangible benefits. He said he was engaging in an attempt to engage with the problem, but then did everything possible to undermine that engagement, and in a way that brought him accolades. (I often wonder: do people think it's merely a coincidence that their discussions of race and gender and social justice always end up being a discussion of their own superiority?)
I read a lot of articles, blog posts, and tweets expressed in this language. I can't imagine someone arguing that it's working. The people who talk this way, after all, would agree that this is still a terribly racist, sexist, and homophobic society. And I'm sure that they would tell you they want to change that. So why the continued use of totally ineffective tactics? Why engage in language that ensures that you aren't going to actually invite anyone into greater enlightenment? If you just don't care, cool. If you want to pose and say "it's not my job to enlighten the ignorant," cool; you aren't obligated to try and fix things. But please, if you think that these problems are worth solving, and you want to give yourself credit for being on the right side, consider your rhetoric. Ask yourself if the language of condescension is actually a vehicle for any real change. Consider whether you have to choose between being funny and cutting or being productive.
How long are we gonna do this shit before we realize that this is why we lose? And what will it take for critical self-reflection to be as celebrated, linked, tweeted, and read as self-aggrandizement?
Update: To be clear, I quite liked what Scalzi was doing in the original post. What bothered me was his reaction in comments and the subsequent posts he's done. It bothers me precisely because he undermines what he could have accomplished in the first place.
15 comments:
- Tim Donaghy said...
You say that even the original post was animated by "mockery and dismissal" and I'm trying to figure out what you're talking about. To me it seemed pretty earnest (factoring out Scalzi's usual layers of distancing sarcasm).
And yeah, he made fun of some trolls. Presumably you think he should have engaged with the trolls in some way? But how? What exactly are you saying would have been better?
What's more you seem to be using that follow-up post as ammo against the first one, which is a very different animal. Kind of a bait-and-switch, if you ask me.
Still, it's an interesting question. It seems to me there's a lot of people out there who simply won't read a "thoughtful", "pedagogical" attempt to "educate" about privilege that uses academy-approved language. Scalzi's post got attention because it cut through all that by being funny and clever. I'm inclined to see that as a huge plus.
- May 17, 2012 at 6:41 PM
- Freddie said...
Actually, I quite liked the original post. I'm talking about his conduct with the comments. Will update to make that clear.
- May 17, 2012 at 6:50 PM
- Tim Donaghy said...
Fair enough.
FWIW, I think the type of education you're talking about basically has to happen in the real world, face to face. If someone is going to troll a post about SWM privilege, then mere typed words probably aren't going to change their mind. A transformative encounter might, however.
So the troll-mocking was maybe in bad taste, but probably not much of a missed opportunity.
- May 17, 2012 at 7:10 PM
- Josh said...
So why the continued use of totally ineffective tactics? Why engage in language that ensures that you aren't going to actually invite anyone into greater enlightenment?
Man, I hope you know by now that I enjoy reading your work, but those two sentences call into question a great chunk of, if not your entire blogging career. Or they would, except that of course it's more complicated than that. A single blog post, or a single writer, is not a self-contained enlightenment-generator. But Scalzi's metaphor has the advantage of resonating particularly with the demographic it's most relevant to (young, white males who can afford video games). Somewhere, not long from now, someone on a dorm-room couch will use it, and it will stick in somebody else's brain, just a little.
- May 17, 2012 at 7:17 PM
- Freddie said...
Good points from both of you!
- May 17, 2012 at 7:23 PM
- Josh said...
;-) I should have read the Balloon Juice post first.
- May 17, 2012 at 8:07 PM
- Frankel said...
Freddie, don't listen to josh. While Scalia's article may have been a fun read it has no "advantage of resonating" with anyone it intended to target. You are spot on that the only people who thought anything of it were people who agreed with his points anyway.
- May 17, 2012 at 11:46 PM
- That Fuzzy Bastard said...
I've given you plenty of shit, Freddie, but this is a great post. You're absolutely right, the (largely white) online liberals who write about "privilege" are appallingly blind to class and poverty, particularly as they affect white males. I think you're right that part of it is an identification issue. But I think it's also a way of justifying their own class bubble. It's easy to feel like your circle is "diverse" because you have an Indian lesbian friend that you met at Andover or whatever; it's another to actually know something about the lives of people outside the Ivy League.
Scalzi replied to the class complaint in his follow-up, and amusingly repeated all the worst right-wing canards, saying he didn't include class because it's easy to change your class and he knows 'cause he did it. So can anyone. Christ, what an asshole.
- May 18, 2012 at 9:08 AM
- J. Otto Pohl said...
While being the poorest and worst off white heterosexual male in the US may be "privileged" compared to being a poor black lesbian it is still a pretty low position. The fact is I don't compare myself to the most oppressed members of society. I look at other people with similar backgrounds. Compared to other straight white men with US passports and PhDs I am quite poor. Despite having a good publication record I was unable to get even an interview for a fourth rate adjunct position in the US and I applied to over 300 openings. The place that did hire me has no affirmative action because everybody here is already black. And none of the liberal and leftists complaining about racism in the US would ever apply to work here precisely because in contrast to what they say they have a strong aversion to actually living in black majority societies.
- May 18, 2012 at 1:56 PM
- Will Shetterly said...
Mockery is the standard response for many in the "social justice" community. It comes, I suspect from the tension between the desire to make the world a nicer place and one of their favorite memes about not having to educate anyone or "teach 101" as they condescendingly say.
- May 18, 2012 at 2:42 PM
- Will Shetterly said...
I noted this at Balloon Juice, but it makes sense here, too. Martin Luther King, who did not mock people, said, "In the treatment of poverty nationally, one fact stands out: there are twice as many white poor as Negro poor in the United States. Therefore I will not dwell on the experiences of poverty that derive from racial discrimination, but will discuss the poverty that affects white and Negro alike."
And since we're dealing with rights and mockery, here's Malcolm X: "Be peaceful, be courteous, obey the law, respect everyone; but if someone puts his hand on you, send him to the cemetery."
- May 18, 2012 at 5:11 PM
Freddie, I completely sympathize with your questions about whether self-criticality can be celebrated broadly. I often wonder about this myself. If I can use what I hope is a functional but not-too-trite analogy: I think that self-criticality in writing is sort of like discipline in martial arts. When you start writing on the interwebs, whether a blog or just comments somewhere, you're often motivated by the goal of defeating one's argumentative opponents. Much like the martial arts initiate, you seek to utilize your fledgling resources and strengths in whatever manner gets the job done (or you think gets the job done). And also like martial arts, a kind of brash self-confidence often accompanies these initial efforts. Lest you show your fear or uncertainty and have it used against you. Yet, as the martial artist progresses in his education he realizes that the goal is less and less to defeat one's enemies, and instead to avoid confrontation entirely. Of course he learns this while ironically mastering his physical skills to a much greater degree than when he first wished to only crush his enemies. In writing you see the same kind of progression. After suffering a few setbacks and realizing that you still have some things to learn, your writing becomes more humble and equivocal. You use less absolutist modifiers. You start to explicitly acknowledge the limits of your own intellect and abilities. And ironically, you become more persuasive precisely because you stop attempting to bludgeon your interlocutors with persuasiveness.
- May 18, 2012 at 5:34 PM
- Daniel Keys Moran said...
Straight white males are around a third of the population. While there is a certain advantage to mapping that way, it's not as large as the advantage to mapping to wealth; and I agree that the professional left has an issue with condescension in this area, to me-too the wise Will Shetterly.
- May 18, 2012 at 7:05 PM
"...John Scalzi's purpose was never to actually contribute to education and social justice, but rather to demonstrate his superiority to those people he claimed to want to educate, and in doing so show what a brilliant and enlightened guy he is to the liberals he is in cultural competition with."
This, this, a thousand times this.
It's about attention, and nothing but. That his feigning of support tends toward liberal causes is simply because that's where the chips of expediency fall in our current sociopolitcal climate. If you attack the liberal mindset, you face the wrath of people who are, by and large, well-educated and who stand a good chance of arguing you into the dust and making you look like a fool. It's simply not a case of time and effort well spent, and could definitely have a negative effect on one's carefully-groomed public image as an alleged supergenius.
On the other hand, if you attack the conservative mindset, you get what you see in entry after entry throughout Scalzi's blog -- assaults from the less intelligent, hair-trigger, 'fuck you, man!' crowd, who are easily dealt with, cut down, and dismissed. Takes less time, allows you to treat the process as an assembly line of boilerplate insult & shaming rhetoric, and, after a few hundred thousand blowings-away of the easiest of targets, makes you look like quite the marksman.
Or to put it in currently-fashionable video game terms: if you need to earn experience points, you can take the risk of attacking a powerful, high-level monster, or you can wander around grinding out kill after kill of Level One Nothings with no danger to yourself.
In the end, for him it is *never* about trying to make the world a better place. If charred ash were currency, Scalzi would burn this world and everything in it to the ground without hesitation. In the end, it is *only* about getting website hits -- hits that translate into book sales, hits that lead to people in the SF writing community making themselves into exploitable resources who owe him favors, hits that help him sell his services to Hollywood.
To mistake him for someone who wants to make a positive change in anything besides his bank balance is to make an error of the worst sort possible.
- May 22, 2012 at 4:40 PM
"The idiom that Scalzi has used to present his case is no doubt familiar to you. It's the default language of many prominent liberal or leftist publication when the talk about racism, sexism, or homophobia: self-aggrandizing, pawing at a kind of witty derision, choked with condescension, and invoking a tribalism of the enlightened. That this kind of discourse is a profound rhetorical failure-- that it is the kind of language that is never going to convince anyone of anything-- appears to be of no consequence."
EXACTLY. This isn't persuasive writing at all, just preaching to the choir, and said choir ate it up.
But if his intended audience were to read the piece more critically they'd realize Scalzi's hand-waving denial of the effect of poverty effectively makes his argument identical to the argument made by every right-wing pundit: if you can't pull yourself up by your bootstraps it's your own fault. There's even some anecdotal "If I can do it, you can too!", charming.
- May 23, 2012 at 10:10 AM