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Los Angeles House Listing Comes Fully Furnished...With Hot Men
Nigel Campbell | December 13, 2013
Should we assume that these guys come with the house?
This Los Angeles house listing, showcased on Curbed LA, presents a cute home in the Fairfax district (for a cool $1.79 million), but is the house the only thing that's being offered?
Take a look at some of the listing's photos:
Apparently every room comes with a view.
Ready to put down your deposit??
Image Source
Randy Swain-Johnson - December 14, 2013
Where do I sign?
Shane Kenney - December 13, 2013
I wonder what the title of the porn they were shooting is???
bressennuit - December 13, 2013
not just furnished, but FULLY furnished! LOL
Michael Breen - December 13, 2013
Bleach maybe required lol
miguel vilegas - December 13, 2013
hola que tal que chevere
me gustaria saber los precios cuanto cuesta
Susan Sirhandin - December 13, 2013
One has to wonder how many orgies went down here....


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Veterans employment representative - is available Monday through Thursday at the department of workforce services, 475 West Price River Drive. The representative will answer questions about benefits and assist with applications, employment and veterans issues. For information, contact Steve Wilkinson at 636-2343.
Free van transportation - The Disabled American Veterans provides free van transportation to the George E. Wahlen VA Medical Center in Salt Lake City for veterans with medical appointments from Price and surrounding areas. Also, the program needs volunteer drivers to help us meet our transporting needs. Please call Veda Jones to become a volunteer driver! For more information call 613-9537 or call Heidi at the VAMC 800-613-4012, ext. 2003.
Marine Corps League - meets the second Monday of the month at 6:30 p.m. at the Price American Legion Hall, 27 North 100 West. For membership information, contact David Brewer at 472-8757.
Helper American Legion Auxiliary - meets the fourth Thursday of the month at 6 p.m. For information, contact Pat Scherschel at 472-8203.
VFW - Post hours are Monday - Saturday from 1 p.m. to 9 p.m. Meetings are the second Thursday of the month at 7 p.m. Games are on Sunday at 1 p.m. For information, call the post at 637-7424.
VFW Ladies Auxiliary - meets the second Friday of the month at 3 p.m.
Price American Legion Post 3 - meets the first and third Thursday of the month at 7 p.m. at 27 North 100 West.
American Legion Auxiliary - meets the third Tuesday of the month. For information, contact Veloy Wilder at 637-0290.

subset: commoncrawl


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Main Content
How many times have you been late to meet up with your friends because you can't find your keys? Make them a little easier to find and attach them to the Chaos lanyard from Fox. It features a colorful, sublimated print that should make a little easier to spot those pesky, metal keys.
- 100% Polyester
- Imported
- Lanyard with removable clip
- Measures approximately 21" in length
- Sublimated graphics
Other Customers also liked:
Special event items are produced by manufacturers only after the outcome of a game or event. These are advanced sale items and will ship immediately after they are received in our warehouse.
Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.


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The CSA Member of the Year Award brought us many stories of outstanding CSA members and the many ways that they support their farmers. You can read about the nominees on the CSA Expert Exchange website. While we want thank all of them for their commitment to Community Supported Agriculture, we chose J.R. and Ashley Hernandez as this year's winners. They will be recieving a $400 credit to use toward their CSA share at Riehm Farms.
J.R. and Ashley were nominated by their farmers, Diane & John Riehm, who had many examples of how the couple has made the farm an important priority in their life and helped out in times of need. Here are a few examples:
"JR and Ashley Hernandez approached us at the Bowling Green Farmers' Market in 2011 to volunteer there services. JR was a line chef at the Bowling Green State University and could help along with his wife for the summer. They quickly became an advocates for our CSA. Ashley helps with display tables and seems to know a lot more people in the community than we do making the community connection for us. JR used his chef skills to help CSA members with recipes in 2013 and prepared samples for them to try each week during the CSA season. Ashley also took over writing the weekly newsletter, recruited CSA renewals to join the following years' CSA, plus the weekly 4 hours they spend each week with us at the pick-up sight. All done after her full day at work."
You can read more about what the Reihms had to say about J.R. and Ashley here.
Thanks again to all the farmers who took the time to recognize some of their most passionate CSA members. These champions remind us all of how fantastic Community Supported Agriculture is!
The 2014 CSA Expert Exchange will quickly be upon us. The "Beginning CSA" sessions will be Thursday, March 6th in the evening and the "Main Event" will be Friday, March 7th during the day. We hope you will join us.
You've probably already received a variety of emails and updates about our speakers, but if you haven't checked them out yet, we encourage you to do so. See the CSA Expert Exchange website for profiles for the DAY ONE and DAY TWO presenters. You can also check out the CSA Expert Exchange blog for some short Q+A sessions we did with many of our presenters.
To see the full schedule of conference sessions, go here.
Deadlines for registration for the live event is Thursday at 4pm Eastern time for the "Beginning CSA" session that evening and Friday at 9am Eastern time for the "Main Event" session on Friday.
Remember, if you cannot attend the entire event live, the sesssions will be recorded and archived and will be available for registrants to view online over the coming year. So even if you can't be there live, we encourage you to register to get access to these sessions.
We are also really excited to announce our first ever "CSA Member of the Year" award recipient. We received some great nominations and you can read about the candidates on the Small Farm Central blog. The winner will be announced on Friday.
We look forward to gathering online with you all over the coming days. For more information on the CSA Expert Exchange, please visit the official website at www.csafarmconference.com, email us at conference [at] smallfarmcentral.com or call 412-567-3864.
Thanks to all our farmers who submitted nominations of their CSA members for the CSA Member of the Year Award. We have a full crop of outstanding nominees which will sure make choosing a winner hard for the crew at Small Farm Central. Each one of these CSA members has gone above and beyond to help their farmer in some way, so we want to recognize all of them for their support of local small farms. Click here to check out the nominees and read a quote from the farmer who chose them.
Don't forget to attend the second day of the CSA Expert Exchange online conference on March 7th to find out who wins!
Dave Liker and family. Dave is one of our presenters for this year's CSA Expert Exchange.
Dave will present on surviving the early years of your CSA.
The 2014 CSA Expert Exchange will take place on March 6th and 7th, 2014. That's less than a month away. We're very excited for this year's event and feel we've put together a great panel of presenters covering a variety of topics relevant to CSA farmers. Remember: these sessions can be attended live as they are happening or your registration will also give you access to recorded versions of the sessions to watch on your own schedule in the future.
The Thursday March 6th event is our "Beginners CSA" session focused on a couple topics relevant to new farmers and farmers just starting up a CSA. There are two sessions that will take place in the evening starting at 7pm Eastern time. Dave Liker from Gorman Farm will discuss surviving those critical beginning years of your CSA. Shannon Jones of Broadfork Farm will talk about land acquisition and will share their story of leasing and then purchasing their farmland.
The Friday March 7th event will focus on topics relevant to farmers of all experience levels. There will be 5 main sessions beginning at 11am Eastern Time. The event runs until 3:30pm Eastern. Karla Pankow of Bossy Acres will discuss marketing and social media. Rachel Armstrong of Farm Commons will present on legal issues related to CSA's. Chris Brockel from the FairShare CSA Coalition will talk about the value of building a CSA coalition. Pam Dawling, writer for Growing For Market and the book Sustainable Market Farming, will demonstrate her crop planning system. And Michael Kilpatrick from Kilpatrick Family Farm will discuss CSA customization and the future of CSA.
It will be a packed day but we've planned for some small breaks in between presentations to let you get up and stretch, refresh your cup of coffee or hit the bathroom without missing any of the sessions.
NEW FARMER SCHOLARSHIP (one week left to apply)
Small Farm Central is again providing 20 scholarships to new and beginning farmers to attend the CSA Expert Exchange. Those chosen for the scholarship will be able to attend both days of the CSA Expert Exchange for the cost of the "Beginner CSA" session only ($25).
If you are interested in applying for this scholarship, please send a couple paragraphs to firstname.lastname@example.com telling us about your beginning farmer story and how you feel the CSA Expert Exchange will help you achieve your farm goals.
The cut-off date is February 24, 2014 and we will select the 20 scholarships based on who we feel can gain the most from the CSA Expert Exchange. Our selections will be made February 28, 2014.
'MEMBER OF THE YEAR' CONTEST (one week left to nominate)
As part of this year's CSA Expert Exchange, Small Farm Central is excited to announce the "CSA Member of the Year" contest. We are interested in hearing from farms about what makes a great CSA member. All CSA farms are eligible; you are not required to be a Small Farm Central client or to be attending the CSA Expert Exchange to make a nomination. The winning member will get a credit of $400 towards a CSA share at their nominating farm.
So what does it mean to be a "Member of the Year"? Each farm has some members that stand out - some for good reasons, some for bad reasons. We want to recognize those members who stand out and bring value to a CSA. Some examples of this would be a volunteer member who through their volunteer activities, whether that be hosting a drop-off site or creating a newsletter for example, has improved the CSA experience for other members. Or it might just be a member whose excitement for their CSA is infectious -- they show up every week excited to see what is in their box and are vocal about sharing their tips and recipes for getting the most out of each week's box.
For more information on the contest guidelines and for the form to make your nomination (limit of one per farm), go to: http://www.csafarmconference.com/form/372
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To read more about the conference, please visit the official website at www.csafarmconference.com
Small Farm Central is currently accepting nominations for the CSA Member of the Year Award, which will be presented as part of this year's CSA Expert Exchange online conference. The CSA Member of the Year Award was created to recognize and honor those CSA Members who have demonstrated an outstanding commitment to their CSA farm and local farmers throughout the year. The winner of this award will receive a credit of up to $400 towards a CSA share at their nominating farm.
Farmers and farm organizations running local CSA programs are encouraged to nominate one of their most outstanding CSA members for the award by filling out the application form by 9:00am EST on Monday, February 24th, 2014. All CSA farms are eligible; you are not required to be a Small Farm Central client or to be attending the CSA Expert Exchange to make a nomination.
What does it mean to be a "Member of the Year"? You tell us! We are interested in hearing from farms about what makes a great CSA member. This could be a member who is an avid volunteer or always willing to help. Maybe it's someone who shares great recipes on your website and improves the program for other members. Or it could be a member whose excitement for your farm is infectious and who tells others about your CSA program.
For the full criteria & guidelines as well as the online application, visit the CSA Member of the Year page on the CSA Expert Exchange website.
In the ever-expanding and competitive market of CSA farming, many of you are offering Buy-Down Style or Market Style CSA shares, where members receive a flat amount of credit to order from you each week rather than a standard picked box. Small Farm Central is happy to announce that we are rolling out some new developments that should hopefully make administering this type of CSA much easier for you with Member Assembler.
The key features will be:
- Members can receive credit to their accounts automatically when they sign up according to credit levels you set. These credit levels may differ from the price of the share if you choose, for example: a share that cost $500 will actually give your member $525 in credit. Also, any changes made to their membership will automatically adjust their credit.
- Members will receive access to a "buy-down" department only after their invoice is fully paid. So, even though they have the credit on their account after signing up, they still need to pay you for it before they can use their credit to shop in the department.
- All users sharing a Membership will have access to the credit. It will no longer have to be the primary user who logs in to make the selections.
These tools work independently of one another so you can mix or match them into your other options for running your Member Assembler, as needed. We can always work creatively with you to solve your business model's technical issues as best we can. Our target for releasing these features is before the end of February. While there is still some testing to be done, we wanted to give you a heads-up so that you can plan for the upcoming 2014 CSA season.
You will no doubt notice a major change to your Control Panel: an upgraded version of the visual text editor you use for creating content on your Small Farm Central site. Check it out!
This most recent upgrade contains all of the tools you need to build your website pages and emails and has smoothed out many of the bugs that plagued the previous version. Most importantly, unlike the old iteration, this new text editor is compatable with the most recent version of Internet Explorer, thus necessitating the upgrade.
You will see many familiar icons and features in the toolbar and to learn what each tool does, simply hover your cursor over each icon, to learn what each button does. There are also some changes to be aware of. There is no longer a button for spell checking, now it is just done automatically for you! You'll see now there is also a word count and also a path tracker showing what html markups are in effect wherever your cursor is. You won't see the "remove formatting" eraser anymore, but you can use the underlined "Tx" to remove formatting in the same way. The Undo and Redo buttons are a new and welcomed addition to the toolbar. Finally, you will still be able to switch to the html code view if you want to format this way. Simply click on the two brackets in the upper right.
While it was necessary to upgrade the text editor because of the issues with Internt Explorer, we hope that its sleeker design with clearer buttons and smoother interface will be a welcome change for you in any case. Let us know what you think and give us your suggestions by contacting Small Farm Central support.
We will be continuting to roll out new features and making updates to existing ones as the year goes on. Stay tuned to the blog for more news about how Small Farm Central's services imporove!
We're back! Just a little note to let you know that the Small Farm Central team is back from our break and working furiously to develop new features, help set up websites, configure Member Assembler sign-up, answer questions, and tackle all the other behind the scenes tasks that we regularly do. Jump right in to 2014 with us! Dust off your keyboard and put up some photos, start getting ready to take CSA sign-ups, or write a blog post. Let your customers know what's happening on your farm in the winter months, whether you're battling the weather or enjoying a milder climate. As usual, we're here to help. So give us a call (412-567-3864) or send us an email if you have any questions.
In the Shenandoah Valley of Virginia at Season's Bounty Farm, Brimstone the llama watches over a flock of ewes who are happily munching on some hay. What's happening on your farm during these wintery days?
It's that time of year again at Small Farm Central...no, not the time when we remind you to create a new Member Assembler Season, or the time when we bug you to update your blog. Now is the time when the Small Farm Central staff takes a short hiatus during the holidays. Much like our farmers, who take some time to relax before next year's work begins, so does the SFC team. Therefore on Tuesday the 24th we will begin a period of "light support" that lasts until January 2nd when we will return to the office nicely rested and ready to tackle the new year.
Don't worry! As always, we will maintain the health of the service, including major bug fixes, and our 24/7 monitoring of the servers never stops. Additionally, we're never really that far from our keyboards, so we will still get back to you promptly if you have a question or concern. "Light support" simply means that we will not be scheduling sales phone calls and will limit communication to email responses. We know you are busy spending time with your loved ones, enjoying holiday festivities, and otherwise hibernating, so it's likely that you won't even notice.
During the break, don't forget that our helpful and comprehensive Knowledge Base of information is a workhorse that never takes vacations. If you are looking to find out more about Member Assembler, our live software demonstrations will resume in the new year starting on January 8th. You can sign up for one here. In the meantime, take a look at our Member Assembler video tours. You can also stay up to date with Small Farm Central news by subscribing to the blog, liking our Facebook page, or following us on Twitter.
This is also the only time of year that we encourage you to send that last email, turn off your computer, and forget about your website for a while. We'll see you back online in 2014. Thanks for a great year!
-Simon & the Small Farm Central team.


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|ASU Doubleheader Friday, No Game Saturday
|Written by Mike Flynn
|Friday, 25 March 2011 08:35
Due to a forecast for inclement weather on Saturday, the final two games of this weekend's baseball series between Appalachian State University and Cornell will be played as a doubleheader on Friday beginning at 2 p.m. at Beaver Field at Jim and Bettie Smith Stadium.
Both games can be seen on GoASU TV and heard on the Appalachian Sports Network presented by IMG College. The radio broadcast will be carried locally on WATA 1450 AM and can be heard worldwide at GoASU.com. Coverage on WATA begins at 1:40 pm Friday afternoon.
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*This giveaway is now closed.*
"Spritz the bowl before you go… and no one else will ever know!"
We all like to think our poop doesn't stink but we are usually wrong. And nothing is more embarrassing than having to go #2 and somebody walking in afterward (or worse, during! (in public bathrooms)). But Poo~Pourri is here to help.
Poo~Pourri contains essential oils that create a barrier against odors. Unlike many air fresheners that just mask the odor. The essential oils creates a film on the surface that traps odors. All you have to do is spritz the water before you go!
I know many of you are skeptics. I admit that before I put Poo~Pourri to the test I was one of them. But I can truly attest that this product actually works! I put Poo~Pourri to the ultimate test by making C use it. (Because you know, I don't think my poop stinks.) He used the Royal Flush to get the job done. And it actually really worked! Surprisingly well at that! It left the bathroom smelling great. So of course then I had to give it a try. The scent of my choice was heavenSCENT. It left the bathroom smelling like I had just sprayed body spray. In fact all of the Poo~Pourri scents smell like perfumes and body sprays! The only thing I have to say is make sure you lift the lid before you spray like is says on the directions! (Trust me on that one.) I am totally in love with the Poo~Pourri products and can't leave home without them now. And the packaging and charms are too cute!
One lucky winner will receive one Original scent (4oz), one heavenSCENT (2oz), one Royal Flush (2oz) and one No. 2 (20z) Poo~Pourri. Another winner will receive the Original Scent in a 40z and a 2oz size. That's 2 winners!
To Enter: You must visit Poo~Pourri and tell me something you learned from their FAQ section.
Please leave an email address. I have to have a way to contact the winner!
Extra Entries:
1. Subscribe to my feed. (Must be verified to count!)
2. Follow my blog on blogger or twitter. Or both!
3. Grab my button. Leave an address where it can be found.
4. Enter any of my other giveaways. Leave a comment on which One(s).
5. 5 extra entries if you blog or tweet about this giveaway. (Leave 5 separate comments!) Leave an address where it can be found.
Please leave a separate comment for each entry. If you blog or tweet leave 5 comments saying so. This makes it easier on me when I have to find the winner.
Giveaway will end April 16th at 11:59pm ET. The will will be chosen by random.org and announced here as well as emailed. The winner will have 48 hours to contact me or a new winner will be chosen. Giveaway open to US residents only.
A big thank you to Poo~Pourri for sponsoring this review and giveaway!


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Escaped murder suspect Teddy Munet back in custody
Honolulu police: Munet captured around 7:25 p.m. Wednesday
Law enforcement has just confirmed escaped murder suspect Teddy Munet is back in custody.
Honolulu police say Munet was re-captured around 7:25 p.m. Wednesday.
Officers located and arrested Munet on Waimanu Street in Kakaako. Public safety officials say he got out of his handcuffs but could not get the belly cuffs off.
Munet ran off Wednesday morning while being transported to Circuit Court in Honolulu, prompting multiple schools to go on lockdown.
The 29-year-old was not wearing leg shackles and had managed to evade law enforcement since 8:05 a.m. despite an extensive manhunt.
Munet was already charged with second-degree murder, firearms and drug-related charges from a homicide last July. He faces an escape charge and an attempted carjacking charge in connection with Wednesday's incidents.
Copyright 2013 by KITV All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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Cruise NewsDate: October 9, 2015
Time: Starts at 7 a.m or earlier
Location: Damascus,
Cruise-In at Carver Hangar
Every Friday morning around 7 a.m.
Located at:
Carver Hangar
16196 SE Hwy 224
Damascus, OR
(near Carver Bridge/Clackamas River Drive
on the Hwy that leads to Estacada, OR)
Come out, hang out and grab coffee/breakfast at
the Carver Hangar with other car enthusiasts.
Check out the large variety of Classic Car Books on Amazon!
It's easy to share this event on Facebook, Twitter, LinkedIn and more,
using the buttons below !________________________________________________________________
Join Northwest Classic Auto Mall on Facebook to hear about newly posted car shows, cruise-ins, swap meets and classic vehicles for sale.
We also invite you to Sign Up to receive our e-mail newsletter for updates on
classic vehicles for sale and car events.
Click HERE to return to the previous page


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|Drug, Threat Charges at Watauga High
|Written by Boone PD Press Release
|Friday, 13 May 2011 15:53
A drug enforcement operation was conducted today at Watauga High School that resulted in a number of charges. Officers with K-9's from area agencies, in conjunction with school officials, searched the high school for evidence of drugs.
Classrooms, lockers, and vehicles were searched. While searches are routinely conducted throughout the school year, this operation was launched in response to various recent complaints of drug activity on and around campus.
Mark Winston Morley, age 16 of Banner Elk, was charged with one misdemeanor count of possession of simple possession of marijuana. Grayson Philip Foster, age 17 of Vilas, was charged with one count of simple possession of marijuana and one count of possession of drug paraphernalia.
Additionally, another student was charged with the felony of making a false report concerning mass violence on educational property. During the search operation, James Ryan Wooten, age 17 of Vilas, is alleged to have made a Facebook post in which he stated he would bring a gun to the school in response to the police presence. Wooten was taken into custody at the school and taken before a Watauga County magistrate where he was given a $3,000 unsecured bond, subject to be released to a parent or guardian.
Boone Police would like to thank the Avery and Watauga County Sheriff's Offices and the Lenoir Police Department in assisting with the operation which resulted in three drug charges against two students.
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Web sites can contain JPEG, GIF,PNG, SVG format graphics. Which ones should be used, and when?
When to use JPG
When to use PNG
When to use GIF
* With the rise of CSS animation as a viable option for nearly all browsers the use of the .GIF format is less and less the go-to format for web animation.
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(migrated from duplicate question)
This totally depends on the kind of image you want to store.
Browser compatibility:
You should be aware of a few key factors...
First, there are two types of compression: Lossless and Lossy.
Lossless means that the image is made smaller, but at no detriment to the quality. Lossy means the image is made (even) smaller, but at a detriment to the quality. If you saved an image in a Lossy format over and over, the image quality would get progressively worse and worse.
There are also different colour depths (palettes): Indexed color and Direct color.
With Indexed it means that the image can only store a limited number of colours (usually 256) that are chosen by the image author, with Direct it means that you can store many thousands of colours that have not been chosen by the author.
BMP - Lossless / Indexed and Direct
This is an old format. It is Lossless (no image data is lost on save) but there's also little to no compression at all, meaning saving as BMP results in VERY large file sizes. It can have palettes of both Indexed and Direct, but that's a small consolation. The file sizes are so unnecessarily large that nobody ever really uses this format.
Good for: Nothing really. There isn't anything BMP excels at, or isn't done better by other formats.
GIF - Lossless / Indexed only
GIF uses lossless compression, meaning that you can save the image over and over and never lose any data. The file sizes are much smaller than BMP, because good compression is actually used, but it can only store an Indexed palette. This means that for most use cases, there can only be a maximum of 256 different colours in the file. That sounds like quite a small amount, and it is.
GIF images can also be animated and have transparency.
Good for: Logos, line drawings, and other simple images that need to be small. Only really used for websites.
JPEG - Lossy / Direct
JPEGs images were designed to make detailed photographic images as small as possible by removing information that the human eye won't notice. As a result it's a Lossy format, and saving the same file over and over will result in more data being lost over time. It has a palette of thousands of colours and so is great for photographs, but the lossy compression means it's bad for logos and line drawings: Not only will they look fuzzy, but such images will also have a larger file-size compared to GIFs!
Good for: Photographs. Also, gradients.
PNG-8 - Lossless / Indexed
PNG is a newer format, and PNG-8 (the indexed version of PNG) is really a good replacement for GIFs. Sadly, however, it has a few drawbacks: Firstly it cannot support animation like GIF can (well it can, but only Firefox seems to support it, unlike GIF animation which is supported by every browser). Secondly it has some support issues with older browsers like IE6. Thirdly, important software like Photoshop have very poor implementation of the format. (Damn you, Adobe!) PNG-8 can only store 256 colours, like GIFs.
Good for: The main thing that PNG-8 does better than GIFs is having support for Alpha Transparency.
Important Note: Photoshop does not support Alpha Transparency for PNG-8 files. (Damn you, Photoshop!) There are ways to convert Photoshop PNG-24 to PNG-8 files while retaining their transparency, though. One method is PNGQuant, another is to save your files with Fireworks.
PNG-24 - Lossless / Direct
PNG-24 is a great format that combines Lossless encoding with Direct color (thousands of colours, just like JPEG). It's very much like BMP in that regard, except that PNG actually compresses images, so it results in much smaller files. Unfortunately PNG-24 files will still be much bigger than JPEGs, GIFs and PNG-8s, so you still need to consider if you really want to use one.
Even though PNG-24s allow thousands of colours while having compression, they are not intended to replace JPEG images. A photograph saved as a PNG-24 will likely be at least 5 times larger than a equivalent JPEG image, with very little improvement in visible quality. (Of course, this may be a desirable outcome if you're not concerned about filesize, and want to get the best quality image you can.)
Just like PNG-8, PNG-24 supports alpha-transparency, too.
SVG - Lossless / Indexed
SVG is a very unusual graphics format compared to the rest, as it can be created in a text editor. It's also unusual because it's the only format here that is Vector instead of Raster. With Vector images you can zoom in all you want, and it will never get pixelated. This is because, instead of the image saying, "colour the first pixel red, the second pixel blue, the third yellow", etc. SVGs say, "this is a circle filled with blue, this is a curve in red, this is a straight line in green". When you zoom in, you're just zooming in on a curve, not a pixel.
Because of this, SVGs are great for simple shapes, like icons, to be used on Retina displays, and especially shapes like you wish to animate based on user input (like graphs, for example).
W3Schools has a bad reputation, but I'm going to link to a very simple SVG example to show you how simple and effective they can be:
SVGs are very tricky to work with, so most people just find using a traditional raster format (like PNG or GIF) works well enough. If you wish to do advanced animations on your site, that can change on use input, then SVGs are perfect.
I hope that helps!
Advantages :
Inconvenients :
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Advantages :
Inconvenients :
Uses :
Advantages :
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Uses :
For photos:
JPEG if there is no need for transparency. PNG for photo graphics that need transparency.
Whilst not 100% true, it's a good rule of thumb. Check out the other answers to this question to learn more about the other formats. Also, check out Which raster image format is better for digitally displaying images when there is no transparency; JPEG or PNG? and a selection of our file-format tags, such as jpeg, png, gif & svg to find out more.
For graphics:
SVG with PNG/JPEG Fallback.
There is absolutely no reason not to provide SVGs in this day and age. They are implemented in almost the exact same way as any normal image, and much more versatile.
So, the workflow for any modern website designer has not been completely changed, it has been updated. You still prepare and serve PNGs and JPEGs for graphics, but they are only fallbacks for when SVG doesn't work.
What is an SVG?
SVG stands for
Here are some resources for learning more about how to achieve the fallback technique:
When to use SVG
When to use icon fonts
Why is SVG the bestest option?
You should use .jpeg for photographs or images with a lot of colors. The .gif file type is useful for animated images or where transparency is needed, but it is decreasing in use. The most popular format is .png, which can also offer alpha transparency and greater range of colors than the .gif file type. For a more detailed overview, check out Jonathan Snook's article, Which Image Format Is Best.
A nice formula could be to use JPEG for photos and PNG for everything else.
Of course, if you have graphics that don't need alpha transparency and have less than 256 colors, GIF might save you some bandwidth but it's definitely on its way out.
I use PNG for pretty much everything, as it doesn't have the compression artifacts that JEPG does, and it's nigh-universally compatible these days (I've seen a couple of site editors that don't take well to it, such as the desktop version of Homestead's SiteBuilder software, but that's about it).
You should choose your image in base at the level of compression/quality you want to achieve.
Web is all about speed in downloading information, and lesser is a size of an image, better it is for speed of loading a page.
JPG: For images with million of colors (photography)
PNG and GIF: For transparency and few amount of colors. I use it only under 64/128 different colors, but generally under 256. (icons, vector images that need to be raster, high contrast color, gradients with few colors)
How to choose between PNG and GIF?
First of all Check the compression/quality optimization, and choose who give you better result for less weight. I still use broadly GIF, and it is better sometimes than PNG for same kind of images. Do not discriminate one format for another, simply check the one that looks more suitable for your optimization.
I can see from various articles 90% of web designers still think that PNG is lossless format only. Many professionals don't even know about PNG-8 existence.
But obviously PNG-8 is what they should be using for the web, instead of PNG-32. Because it provides 2x-5x smaller file sizes with acceptable quality.
Sometimes it's hard to decide which compression is better for an image. For example, if it's not a photo, but has many colors and gradients. That tool allows to compare both lossy formats visually and choose the best variant.
Here's a nice tool to compare lossy PNG and JPEG formats: PNG vs JPEG
The main Web graphics formats are GIF, JPG, and PNG. It's important to know the differences and choose the best format for each image, so that pictures look good and are as compact as they can be so they appear quickly on your site visitor's screen.
GIF - Graphic Information Format
GIF graphics format is best for images with only a few colors: charts, graphs, or text set as graphics. The fewer colors you use, the more efficient GIF files are. GIF files...
• can contain up to 256 colors.
• support a feature called transparency, in which one color out of the 256 colors is set to be transparent. This keeps your graphics from looking as if they're in boxes, because the background of the file is invisible, letting the Web page's background show through.
• can be animated. Inside a single file is stored many picture frames and an index telling how long each frame should be shown. Animated GIF is treated as a standard image file, so it is loaded with the standard tag.
• are lossless, which means the image quality is not degraded by the compression process.
• can be interlaced so they appear to fade in, from lower to higher quality, while loading. This gives your visitors something to look at while they're waiting.
• are not good for photographs - you lose quality and the files won't be compact. Use JPG graphics format for photos.
JPG - Joint Photographic Experts Group
JPG graphics format is best for images with many colors, such as photographs or scanned artwork. JPG files...
• can contain up to 16 million colors.
• support variable compression. You can apply more or less compression to each individual image. The more compression you apply, the more quality you lose. While file sizes can be made quite small with this graphics format, you often have to compromise between file size and picture quality. Newer graphics software gives you a preview before you save - this allows you to experiment with various levels of compression to choose the best compromise between quality and file size.
• come in three types: baseline or standard, baseline optimized or standard optimized, and progressive. Baseline was designed for browsers that we'd consider to be ancient these days (such as Internet Explorer version 1). Baseline optimized offers more compression over standard baseline, and practically every browser today can read such an image. A progressive JPG, like an interlaced GIF file, builds as it downloads, going from a crude representation of the image to its finished look. While this is a nice Web graphics format, older browsers don't all support this format.
• are not good for images with only a few colors, such as text set as graphics or images with areas of flat colors. If you use JPG for these graphics, they will be larger than necessary, and look "mottled."
PNG - Progressive Network Graphics
PNG is the newest Web graphics format. PNG files...
• are supported by all modern browsers. These files may not appear in older browsers, so using this graphics format may cause some of your website visitors to be unable to see your images.
• are compact and versatile and can combine the best features of GIF and JPG, such as the ability to have transparent backgrounds or the ability to contain images with millions of colors.
• are still not widely used, mostly because they're not supported by older browsers.
When to use which?
Choosing the right Web graphics format can ensure that your images look good and appear quickly on your visitor's computer. Choosing the wrong format makes your images look bad and take forever to download.
The most common graphics mistake people make on the Web is to use the wrong graphics format for their images. But the choice is really quite simple...
• If your graphics have a lot of colors (such as a photo), choose JPG.
• If your graphics have few colors, choose GIF. When using GIF, try optimized palettes that contain only the colors used - they can cut file sizes in half.
In an ideal world, it would come down to this:
JPEG - For raster images and photographs
PNG - For vector graphics (eg. logos, etc)
Unfortunately, Internet Explorer 6 (still, unfortunately, a large number of users) does not support transparency in PNG images. So if you PNG contains transparency, it may run into issues. Luckily, there is a hack that can be used to bypass this issue, although not in an elegant way:
http://24ways.org/2007/supersleight-transparent-png-in-ie6 http://www.alistapart.com/articles/pngopacity/
(EDIT: Also, I think even IE 7 has issues with some features of PNGs.)
GIFs only have two advantages over PNG:
EDIT: PNG is always preferable to GIF where it is supported and usable, since PNG is an open format.
As most pointed out, JPEG is good for photography and PNG good for graphics with texts and graphs. GIF has the only advantage, that it supports animation, that should be used very careful.
A good tip is, to export your image as JPEG and PNG. Nearly always the format that is better for your graphic results in a smaller file. Photographs get smaller as JPEG and graphs smaller as PNGs. So if you unsure which to choose, that can be a good decider.


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Digital evidence investigative tools are needed to efficiently and effectively collect digital evidence from crime scenes.
On this page, find:
As technology advances, so have the knowledge and duties required of law enforcement officers at a crime scene. The scope of evidence to be searched for and collected at a crime scene now includes digital evidence such as cell phones and computer networking devices. Some of these devices might be hidden in ceilings or other locations that are not immediately evident. At the same time, forensics experts face an ever-expanding backlog of digital evidence due to the increased use of computers. Training and preparing first responders to perform preliminary investigations could help reduce the digital evidence backlog and help law enforcement make significant headway into solving a range of crimes, including:
NIJ supports the development of tools that allow law enforcement officers who are not computer experts to conduct basic analysis of digital evidence at crime scenes. Onsite analysis by first responders would speed up initial investigative tasks, reducing the workload of digital forensics experts and allowing them to focus on more in-depth digital evidence analysis.
In the early days of digital evidence collection and analysis, law enforcement officers would confiscate a computer, and then create an exact duplicate of the original evidentiary media — called an image — onto another device. Analysis of the device's image would then be conducted in a controlled setting.
However, some data cannot be recovered once the device is shut down, so law enforcement has moved away from "grab-and-go" tactics. The emphasis is now on capturing as much data as possible at crime scenes while devices are still running.
When dealing with digital evidence, first responders should still observe general forensic and procedural principles, including:
Digital evidence investigative tools capture two types of images:


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Florida Panthers v New York Islanders
Mark Streit of the New York Islanders skates against the Florida... News PhotoFlorida Panthers,Full Length,Horizontal,Ice Hockey,Mark Streit,Nassau Coliseum,National Hockey League,New York Islanders,New York State,Skating,Sport,USA,UniondalePhotographer Mike StobeCollection: National Hockey League 2013 NHLIUNIONDALE, NY - APRIL 16: Mark Streit #2 of the New York Islanders skates against the Florida Panthers at Nassau Veterans Memorial Coliseum on April 16, 2013 in Uniondale, New York. The New York Islanders defeated the Florida Panthers 5-2. (Photo by Mike Stobe/NHLI via Getty Images)


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It's not accurate to call tomorrow night's game a must win,
but everyone knows that the Rangers don't want to fall into a 2-0 hole against
the more talented Washington Capitals.
The first playoff experience for eight Rangers was a
spirited affair, and the boys came very close to stealing an improbable victory
in Game One. Unfortunately, a
controversial call swung momentum towards Washington and Alex Semin gave the young
Rangers their first taste of playoff disappointment deep into the first
New York
must build on the positives from last night's game. The host of playoff newbies now know what to
expect from Game Two, and they didn't look overmatched as the first tilt wore
on. The Rangers did a decent job, for
the most part, of keeping Washington to the
outside and denying chances in close, and Henrik Lundqvist was on top of his
game as New York
requires. If the Rangers can settle down
a bit and get more pucks to the net, they have to think they can beat Washington.
The flipside, and the part that no one wants to think about,
is that Washington
looked like it had figured out the playoffs last night. The Capitals still pack enough offensive
punch to outscore and outlast most NHL teams on most nights, but last night
they showed that their commitment to defensive responsibility is very
real. The Rangers lack the talent to
make life too difficult for the Capitals, but Washington did a tremendous job clogging
passing lanes, keeping the Rangers away from the middle of the ice, and
clearing their zone quickly. If Washington is able to
keep that formula up, the Capitals will be next to impossible for the Rangers
to beat.
So the stage is set for Game Two. Both teams should be feeling pretty well
about Game One, albeit for different reasons. The second bout in Washington should be
a good gauge of whether New York
will be able to make this a series, or whether the Capitals have turned the
corner and are ready to cruise through the postseason.
If the Blueshirts can find a way to score a few goals and
pick up a W, they'll head back to New
York with their heads held high. If Washington
again plays staunch defense and peppers Henrik Lundqvist with shots, this
series could be over in short order.
Via Andrew Gross, here are the lines the Rangers used today in practice:
- I'd be very surprised if Avery was scratched again. Mats Zuccarello barely played in Game One,
and took a dumb penalty early in the game. Avery is obviously a risk, but he has thrived in the playoffs before and
could have the speed and grit to swing things the Rangers' way a bit.


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The true costs of ObamaCare continue to rise, as budget projections under the healthcare law are being understated by as much as $50 billion per year, according to a new report from Cornell economist Richard Burkhauser and his colleagues from Cornell and Indiana University. This alarming revelation is due to official budget forecasts that neglect to account for employees' spouses and children — which could result in hundreds of billions more in taxpayers' dollars over the next 10 years. "The Congressional Budget Office has never done a cost-estimate of this [because] they were expressly told to do their modeling on single [person] coverage," Burkhauser alleged. "A very large number of workers" will have access to federal subsidies, "dramatically increasing the cost" of ObamaCare.
The Daily Caller reported:
In May a congressional committee set the accounting rules that determine who will qualify for federal health care subsidies under the 2010 Patient Protection and Affordable Care Act. When the committee handed down the rules to the Congressional Budget Office, its formula excluded the health care costs of millions of workers' spouses and children. The result was a final estimate for 2010 that hides those costs.
Click here to read the entire article.


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- Northern New York Newspapers
- Watertown
- Ogdensburg
- Massena-Potsdam
- Lowville
- Carthage
- Malone
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Potsdam surged past Canton while Massena fell short to Franklin Academy in the two NAC Central Division varsity boys basketball games Tuesday night.
Potsdam 84, Canton 41: At Jerry Hourihan Gym, the visiting Sandstoners (11-5, 6-5) steadily pulled away from the start as they built a 27-9 lead by the end of the first quarter where junior center Shawn Clark connected for nine of his game-high 17 points. Will Coleman added 14 points followed by Konnor Bigwarfe with 13, Owen Mitchell with 11 and Duquan Pitts with 10. Dan Stone contributed another five points toward the winning effort. Jacob Bryant and Tom Hobbs each finished with four while Jake Mitchell and Travis Stephenson closed out the balanced Potsdam scoresheet with three apiece.
Evan LaPoint led Canton (5-11, 3-8) with 12 points. Bryant Wentworth chipped in nine followed by Charles Ames with eight. Eddie Bortnick and Nick Archibald netted four points each. Francesco Palumbo and Scott Wight both finished with two.
The Sandstoners close out the regular season on Friday at home against Central Division rival Gouverneur starting with the JV contest at 5:30 p.m.
FA 75, Massena 61: In Malone, the visiting Raiders worked their way to a 39-38 halftime lead before the Huskies took control of the game with a 19-5 third-quarter run.
Tyler Haas led the Massena offense with 17 points followed by Zack Rusaw with 14, Xavier Viskovich with 12, Zevon Viskovich with six, Rhoades Tarbell with five, Robert Cameron with four and Joey LaBelle with three.
Jon Dunlavey paced FA (16-1, 11-1) with 15 points. Nate Monette struck for another 14 followed by Harvey Smith with 13 and Austin Lamay with 10. Connor Dailey and Mitchell Gallagher each finished with eight.
The Raiders (9-8, 6-5) close out the regular season at home on Friday against Salmon River before gearing up to take on the Huskies in the Section 10 Class A championship game on Monday, February 18, at SUNY Potsdams Jerry Welsh Gym.
In the only North Division contest on Tuesday, Madrid-Waddington outscored St. Lawrence Central 58-54.
The Yellowjackets worked their way to a 16-11 lead by the end of the first quarter then stretched their lead to 28-16 at the half before the Larries battled back to outscore them 38-30 after the break.
Greg Thompson anchored a balanced M-W offense with 18 points. Colin OBryan chipped in 10 followed by Maurice Rease with nine, Richard Wright with seven, Zach Brock with six and Jacob Barney with four. Terry Crump and T.J. Gagnon closed out the Yellowjackets (11-6, 5-3) scoring with two points each
In the regular season finale for the Larries (8-10, 4-4), Zane Ramsdell tossed through a game-high 23 points and grabbed 14 rebounds. Jessi Greer contributed 10 points followed by Cody Meacham, who netted eight points and blocked six shots. Josh White (9 rebounds, 8 assists) and Shane Fuentes finished with six points apiece while Tyler Savage tallied a free throw.
The Larries will now look to begin defending their Section 10 Class C title starting with a semi-final round game on Friday, February 15.
The lone interdivisional game Tuesday saw Tupper Lake outlast Colton-Pierrepont 43-34.
Mitch Keniston scored 12 and Cody LaPierre added 11 to lift the Lumberjacks (10-5) past the host Colts (7-10).
Gyle Dominy tallied 12 points while Zach Farr added 11 and Scott Boyce scored seven for C-P.
In the West Division games played Tuesday, Edwards-Knox clinched the regular season banner with an 80-34 win over Hermon-DeKalb, Lisbon halted Heuvelton 59-38, Harrisville handled Hammond 59-35 and Morristown doubled Clifton-Fine 58-29.
Thousands of readers like you have made Northern New York Newspapers the number one ranked website* for local news and sports coverage in the north country.
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Safety and Efficacy of L-NAME and Midodrine to Increase MAP
- Full Text View
- Tabular View
- Study Results
- Disclaimer
- How to Read a Study Record
After a spinal cord injury the brain is no longer completely in control of the body below the level of injury. This affects many organs and systems in the body, we are interested in understanding how a spinal cord injury affects blood pressure and blood flow to the brain. We are going to study blood pressure while the person is seated in a wheelchair before and after we give the subject medications which should increase blood pressure in a laboratory setting and over the course of a normal day in persons with spinal cord injury.
Orthostatic Hypotension
Spinal Cord Injury
Drug: L-NAME
Drug: Midodrine
Drug: Placebo
Phase 2
|Study Type:
|Study Design:
|Allocation: Randomized
Endpoint Classification: Safety/Efficacy Study
Intervention Model: Parallel Assignment
Masking: Open Label
Primary Purpose: Treatment
|Official Title:
|Safety and Efficacy of L-NAME and Midodrine to Increase MAP in Persons With Tetraplegia
- Blood Pressure [ Time Frame: Blood pressure during the 4 hour period after no drug, L-NAME (IV: 1.0 mg/kg) and midodrine (PO: 10.0 mg) administration ] [ Designated as safety issue: No ]
|Study Start Date:
|May 2010
|Study Completion Date:
|August 2013
|Primary Completion Date:
|June 2013 (Final data collection date for primary outcome measure)
|Assigned Interventions
Experimental: Midodrine
A drug to treat low blood pressure.
Drug: Midodrine
To treat low blood pressure.
Experimental: L-Name
L-Name: A non-selective inhibitor of nitric oxide synthase and placebo. It has been used experimentally to induce hypertension.
Drug: L-NAME
A non-selective inhibitor of nitric oxide synthase and placebo. It has been used experimentally to induce hypertension.
Placebo Comparator: Placebo
Placebo: A pill with an inactive substance that looks like the study drug.
Drug: Placebo
A pill with an inactive substance that looks like the study drug.
Detailed Description:
Blood pressure regulation is compromised in persons with tetraplegia due to de-centralization of sympathetic cardiovascular control, associated with hypotension during upright positioning (7, 10, 18, 33). An alpha receptor agonist (midodrine hydrochloride) has been reported to raise blood pressure in persons with tetraplegia (25, 26, 30). Midodrine is the only drug that is presently available to treat orthostatic hypotension. In the clinical armamentarium, it is always beneficial to have agents from multiple drug classes to treat a condition. In the treatment of hypertension, several classes of drugs may be prescribed to lower blood pressure, alone or in combination. The clinician and patient would benefit if another class of drug, with a totally separate mechanism of action, were available to treat orthostatic hypotension. A nitric oxide synthase inhibitor (NOSi), nitro-L-arginine methyl ester (L-NAME), has been shown by our group to "normalize" blood pressure in persons with tetraplegia (32). The safety and efficacy of these two hypertensive agents has not been investigated or compared in persons with chronic tetraplegia. Although the mechanism of action of each of these agents is appreciated, the relative cardiovascular effect in persons with SCI compared with controls is not known. The study will determine the efficacy and safety of these two medications at restoring mean arterial pressure (MAP) during daily activities in persons with chronic tetraplegia. Furthermore, the implication of restoring MAP to normal levels (80 10 mmHg) in individuals with tetraplegia on cardiovascular, autonomic, hormonal and cognitive function.
|Ages Eligible for Study:
|18 Years to 65 Years
|Genders Eligible for Study:
|Accepts Healthy Volunteers:
Inclusion Criteria:
Spinal Cord Injured Subjects:
- chronic spinal cord injury (1 year post injury) with a seated MAP of 65mmHg (almost all individuals with tetraplegia demonstrate this)
- Male or female with an age of 18 - 65 years
Control Subjects:
- Male or female with an age of 18 - 65 years
Exclusion Criteria:
Spinal Cord Injured Subjects:
- acute illness
- cardiovascular disease
- renal disease
- medications that affect the cardiovascular system
Control Subjects:
- acute illness
- cardiovascular disease
- renal disease
- medications that affect the cardiovascular system
Please refer to this study by its ClinicalTrials.gov identifier: NCT00835224
|United States, New York
|VA Medical Center, Bronx
|Bronx, New York, United States, 10468
|Principal Investigator:
|Jill Wecht, EdD
|VA Medical Center, Bronx
|Responsible Party:
|VA Office of Research and Development
|ClinicalTrials.gov Identifier:
|NCT00835224 History of Changes
|Other Study ID Numbers:
|A6161-W, VA Project #5481-08-017
|Study First Received:
|January 30, 2009
|Results First Received:
|September 12, 2013
|Last Updated:
|March 21, 2014
|Health Authority:
|United States: Federal Government
United States: Food and Drug Administration
Keywords provided by VA Office of Research and Development:
Spinal Cord Injury
Orthostatic Hypotension
Blood Pressure
Midodrine Hydrochloride
Additional relevant MeSH terms:
Hypotension, Orthostatic
Spinal Cord Injuries
Autonomic Nervous System Diseases
Cardiovascular Diseases
Central Nervous System Diseases
Nervous System Diseases
Orthostatic Intolerance
Primary Dysautonomias
Spinal Cord Diseases
Trauma, Nervous System
Vascular Diseases
Wounds and Injuries
NG-Nitroarginine Methyl Ester
Adrenergic Agents
Adrenergic Agonists
Adrenergic alpha-1 Receptor Agonists
Adrenergic alpha-Agonists
Autonomic Agents
Cardiovascular Agents
Enzyme Inhibitors
Molecular Mechanisms of Pharmacological Action
Neurotransmitter Agents
Peripheral Nervous System Agents
Pharmacologic Actions
Physiological Effects of Drugs
Therapeutic Uses
Vasoconstrictor Agents
ClinicalTrials.gov processed this record on October 13, 2015


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By RICHARD SHAWSun Advocate publisher
The Utacarbon, which was launched as part of a war bond drive just after World War I, was a ship that would serve in many incarnations over the years.
The ship's first 20 years were lived in relative obscurity, but later it would become a part of the largest conflict the world has ever known.
"She was quite a ship," said Bill Neuburg, who served on Utacarbon in her last days. "She had done a lot of work and hauled a lot of war materials when it ended for her."
Records about the ship are fairly unclear for the first few years of the vessel's sailing the seven seas in the 1920s.
The United States Navy ship was eventually sold to the Union Oil Company and records about Utacarbon started to show up in maritime logs.
The ship was used by the company primarily on routes between the continents in the western hemisphere.
In 1941, Utacarbon was requested for use in the Atlantic Ocean to transport fuel to Great Britain, which was losing thousands of tons of shipping to Nazi submarines.
At the time, the U.S. government decided to let Union Oil keep and operate the ship.
But when the Japanese struck at Pearl Harbor in December 1941, the plans changed. The federal government reversed the decision and told Union Oil to transfer the ship to the Pacific for use by the U.S. Navy.
During the next few months as the ship was readied for use by the U.S. Navy, Hitler's army attacked the Soviet Union. German troops had driven into the heart of the country and were threatening to crush the Russian military.
Concerned that the Soviets might not be able to hold up their end of the war, the U.S. started sending equipment and supplies to the Soviets, including the Utacarbon. She was rendered into the Russian Navy, and the ship known as the Utacarbon was no more. The vessel was renamed the SS Varlaan Avanson and kept that moniker for nearly three years.
The ship was used to transport aviation fuel from the U.S. to Vladivstock on the Soviet Pacific coast. Interestingly, the vessel was manned by a crew of women that included the captain.
In March 1945, the Russians returned the vessel to the U.S. and the ship was taken to San Francisco, then onto Stockton, Calif.
The toll on Utacarbon had been heavy. Ice had caused more than $200,000 in damage and the ship was in general bad repair. At this point, the stories about what happened to the ship vary.
One widely circulated account said it would have taken almost a half a million dollars to repair the vessel at a time when the war against Japan was nearly over and that the Navy basically declined to use the ship.
But in recent years, new information has emerged indicating that the Navy actually decided to use the ship in the Pacific war.
The ship had a few repairs, was recommissioned as the USS Yucca IX 214 on July 9, 1945. It was then sent into the Pacific to aide in the upcoming invasion of Japan. But by the time everything was said and done, the ship was too late and the atomic bomb changed the fact that any invasion of the Japanese home islands would ever have to take place.
It was at that point that Neuburg began a journey to not only find the USS Yucca and serve upon her, but ride the ship right to the end of her destiny.
Neuburg, a son of a shipping family from Gloucester, Mass., received his commission on the same day in South Bend, Ind., as the Yucca was recommissioned. He then received orders to serve upon the ship. But it sailed before he could get to California.
To catch up to his assignment, Neuburg boarded a naval transport ship and ended up in the Philippines. He then boarded an attack transport to Youkasuka Naval Base in Tokyo, where the war had recently ended. But when he arrived in Japan the Yucca had departed for Okinawa and he boarded an aircraft carrier that was going to the island to pick up troops that were going back to the U.S.
"I finally caught up with the Yucca at Kadena tanker mooring on Okinawa," he told the Sun Advocate in a phone interview in October. "I was only 19 and a half years old and I was thrust into being her first lieutenant and the cargo officer as soon as I arrived. Suddenly I was third in command of this 435-foot tanker."
Shocked by his new found responsibility he was taken back even upon his first inspection of the ship itself. She was basically a rusted hulk that had been abused and misused. And had she had to have gone into combat she would have probably been sunk.
"Little had been done in terms of repairs in California," he said. "Since it had been designed to carry oil but had carried aviation fuel all those years in transport for the Russians the tanks were very rusted; so much so that I could kick my foot through the sides of them."
With no cargo of heavy oil or even diesel fuel to coat the tanks from time to time, the shipments of high octane aviation fuel had made the metal of the tanks razor thin.
Other damages and corrosion were apparent all over the vessel, from stem to stern. And since the Russian women crew had been manning it, the ship also had some woman inspired changes as well.
"All the cabins had been painted in pastel colors and the Navy had done no repainting inside the vessel," he commented. "So we lived with pale blue, light green an even pink painted quarters for the officers and crew."
The Navy had however armed the ship with a 3-inch gun, an old World War I 4-inch gun and eight 20 mm anti-aircraft guns. She was still a merchant tanker, but armed.
The captain of the ship at that time was P.L. Carroll and Neuburg said the first trip the ship sailed on was to carry more aviation fuel which they took to Enewetok where they unloaded half the cargo and then they went to Kwajalein, where they unloaded the rest. The fuel was then being used to fuel military planes that were flying back to the United States.
It was then Pearl Harbor bound until about 48 hours before they were to pull into the harbor when the ship ran out of fresh water for the three steam boilers to run on. The crew ended up using salt water to supply the boilers and Neuburg said the engineers had a real mess to clean up inside the boilers after they reached Hawaii.
They left Pearl Harbor and then passed through the Panama Canal on Jan. 6, 1946 on their way to Mobile, Ala. where it was determined she would be beached and then scrapped.
"Her ending was not what one would like to hear," said Neuburg. "A trip up the Mobile River under steam but assisted by a tugboat. The last orders on the bridge were 'Hard left rudder-slow speed ahead.' We then ran her onto a mud bank along with other rusting World War II ships, tied her to a tree, blew off her remaining steam, shut her boilers down for good. We struck her colors, with the commission pennant going to the captain and the last U.S. flag flown above her given to me. The skeleton crew then boarded the tug boat and headed down the river to new naval assignments."
Neuburg regrets that, in a long engineering career in the U.S. and South America, he somehow lost that flag.
"She was really a grand old ship and left me with some very lasting memories," he said. "She served her country well, with a very interesting pre-world war history, as a lend lease vessel to the Russians and lastly as a U.S Navy tanker."
After being beached on the mud bank near Mobile, the War Shipping Administration that took over the ships after the Navy surrendered them sold the Utacarbon to the Pinto Island Metals Company for scrapping.
The ship was a unique piece of Carbon County history. While Utah and some of its cities have had several ships named after them, Carbon is the only county to have earned that distinction.
And regardless of the name changes at the end of her ocean bound life, the vessel was still the USS Utacarbon, built by hard earned dollars contributed by Carbon County citizens.
Editors note: Today's article is the last story in a two part series about the Utacarbon.


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Presented by:Emmanuelle Passegue, Ph.D. Associate Professor, Department of Medicine, Hematology-Oncology Eli & Edythe Broad Center of Regenerative Medicine & Stem Cell Research University of California at San Francisco
Dr. Passegue's research focuses on deciphering the cellular and molecular mechanisms governing normal blood function and to unravel how they become deregulated in myeloid malignancies using the mouse as a model system. We are particularly interested in understanding how normal hematopoietic stem cells (HSCs) can become leukemia-initiating stem cells (LCSs), which promote tumor growth and disease recurrence, and to search for ways to prevent their transformation. Current projects in the laboratory study the implication of apoptosis, autophagy, immune regulation, DNA repair mechanisms and differentiation pathways in the maintenance and regulation of normal HSCs and tranformed LSCs.
Light lunch servedCo-sponsored by the JCCC & the Eli & Edythe Broad Center of Regenerative Medicine and Stem Cell Research
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text:
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Science Friday® and SciFri® are registered service marks of Science Friday, Inc. Site design by Pentagram; engineering by Mediapolis.
Smartphones can monitor many of your vital signs at home--and do it more cheaply than your doctor. But will technology deliver better medical care? Dr. Eric Topol, author of The Creative Destruction of Medicine, Dr. Reed Tuckson, head of UnitedHealth Group, and Dr. Arnold Relman, former editor-in-chief of the New England Journal of Medicine, discuss the future of digital health.


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Mets release Miguel Batista
Adam Rubin of ESPN New York says the Mets have released RHP Miguel Batista.
The Mets designated Batista for assignment after last Saturday's game against the Dodgers.
However, on Sunday, Terry Collins expressed hope Batista would clear waivers and accept a minor league assignment with Triple-A Buffalo.
Batista struggled this season for the Mets, going 1-3 with a 4.82 ERA, having allowed 25 earned runs, 53 hits, 31 walks and five home runs in only 46 2/3 innings in 30 appearances and five starts.


text:
Finishes his UO career as the program's all-time winningest player … posted a career record of 90-43 (.677) in singles … tallied a career doubles record of 93-31 (.750) … Oregon record holder for career singles wins (90), career doubles wins (93), season doubles wins (29), career singles and doubles wins (183), career doubles wins by a team (57), consecutive singles wins (15) and consecutive doubles wins (10) … all four of his singles seasons rank in the top 10 in program history … owner of the top three winningest doubles seasons in UO history.
2012-13: Recorded 22 overall singles victories, the fourth highest total in school history, and 11 losses … went 13-9 in the spring dual season in the No. 1 (7-7), No. 2 (5-2) and No. 3 (1-0) spots … moved into third on the UO all-time career singles victories list with 67 … teamed with Jeff Mullen to compile a 23-7 overall doubles record, the second highest wins total in school history … went 18-4 in the spring dual season at the No. 1 spot … the duo now holds the UO record for most career doubles victories for a team with 51 … defeated California's 26th ranked duo of Campbell Johnson and Christoffer Konigsfeldt 8-6 (4/5) at the UO Student Tennis Center. Fall: Went 9-2 in fall tournament singles play … won the Pacific singles bracket at the PNW Intercollegiates after defeating Portland's Michael Hukwo 6-3, 6-2 … teamed with Jeff Mullen to go 5-3 in fall tournament doubles play … the duo won the Pacific doubles bracket at the PNW Intercollegiates after defeating teammates Daniel Sardu and Aaron Cissold 8-4.
2011-12: Named Pac-12 Men's Player of the Week on Mar. 12 ... with 24 singles victories Robin tied Dougal Williams (24 in 1994-95) for second most in school history ... led the Ducks with a spring singles record of 18-5 ... started the spring season on a 15 match winning streak ... played at No. 1 (4-3), No. 2 (7-2) and No. 3 (7-0) during the year ... defeated previously unbeaten Marton Bots in come-from-behind fashion 2-6, 6-2, 6-4 while securing an 8-0 No. 1 doubles win in Oregon's Feb. 24 loss to No. 27 Washington ... provided a crucial win at No. 1 singles over Benito Suriano 6-1, 6-3 in Oregon's Apr. 15 4-3 win over Utah ... led the Ducks with 20 spring doubles wins ... teamed with Jeff Mullen to post a 2011-12 record of 29-4, shattering the previous school record for doubles wins in a season set by Mark Goldstein and John DeVorss (19 in 1994-95). Fall: Went 6-3 during singles play of the 2011 fall season … advanced to the semifinals of the Bulldog Classic (9/30-10/2) by going 3-1 … teamed with Jeff Mullen to go 9-1 in doubles play … won both the PNW Intercollegiates (11/4-11/6) and the Bulldog Classic (9/30-10/2) titles with a combined record of 7-0 … went to the quarterfinal round of the Northwest ITA Regional Championships (10/22-10/24).


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HPS202 - Child and Adolescent Development
Unit details
|2016 unit information
|Enrolment modes:
|Trimester 2: Burwood (Melbourne), Warrnambool, Waurn Ponds (Geelong), Cloud (online)
Trimester 3: Cloud (online)
|Credit point(s):
|EFTSL value:
|Unit chair:
Merrilyn Hooley
|Incompatible with:
|Contact hours:
Trimester 2 Campus: 1 x 2 hour class per week and 1 x 2 hour practical seminar per fortnight.
Trimester 3 Cloud (online): 1 x 2 hour cloud (online) seminar per fortnight
Campus students are required to attend practical classes
The unit addresses the study of several aspects of child development (cognitive, linguistic, social, emotional, biological, motor, moral, developmental disorders) from infancy to adolescence using a variety of theoretical orientations, and apply the processes of development to understand real-life problems.
Assessment task 1: Minor written assignment (brief plus reflection 1000 words) 20%
Assessment task 2: Major written assignment (1500 words) 40%
Assessment task 3: Examination (2 hours) 40%
Prescribed texts
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Unit fee information available soon
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text:
Artist Batem
Available series in store category "Comic books"
Batem (AKA Luc Collin) in the
"Luc Collin was born in Kamina in Belgian Congo. Collin, who signs with the pseudonym Batem, started his career in the studio of colorist Vittorio Leonardo and also at SEPP, a subsidiary company of Dupuis, engaged with the liscensing of comic characters. He cooperated on several..." [ Read more ]


text:
Dancing Queen
Drama, Comedy
Jung-hwa, also known as Shinchon's Madonna, was famous in her heyday as the talent of the town. Offered the once-in-a-lifetime opportunity of becoming a Korean pop star in the past, Jung-hwa still dreams of the life that was never pursued now as a wife and mother. One day, Jung-hwa finds herself scouted into a newly emerging girl pop group, after her chance encounter with the man who had offered her stardom in the past. But chasing her thrilling dream comes to an abrupt halt by her husband's shocking declaration: He's running for mayor of Seoul. Playing the wife of a political candidate at the same time as becoming Korea's #1 Dancing Queen, Jung-hwa takes on a dangerous double life that may destroy her dreams or her husband.
Cast: Uhm Jung-Hwa, Hwang Jung-min, Lee Han-Wi, Ra Mi-Ran, Jung Sung-Hwa
Produced by: Kim Nam-Soo
Directed by: Lee Suk-Hoon
Written by: Lee Suk-Hoon
Running time: 2hr 4min
Opens: Feb 17, 2012 Limited
|Theaters for Today
Pick a day
on this day.


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President Obama orders review of chemical safety
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The fox has been put in charge of guarding the hen house.
Senator Joseph Lieberman (I-Conn.) — author of the Enemy Expatriation Act — is leading the group of senators and congressmen working on the conference report (final version) of the Fiscal Year 2013 National Defense Authorization Act (NDAA).
Last week, the Senate unanimously approved S. 3254, their version of the 2013 defense spending bill.
In May, the House, 299-120 passed H.R. 4310, the companion bill on that side of the Capitol.
Now, Lieberman will lead a crew of congressman in hammering out a compromise bill that can pass both houses and be presented to the president for his signature.
Lieberman isn't the only fox put on patrol of the hens, however. He is joined on the conference committee by fellow senatorial warmongers John McCain (R-Ariz.) and Lindsey Graham (R-S.C.).
The practical effect of putting this claque in charge of the conference report means that Americans are all but guaranteed to still be considered potential suspects who could potentially be apprehended and potentially detained indefinitely under the bill's provisions.
On the Senate side, not a single senator said a single word against the unconstitutional and unconscionable power given to the president in the NDAA to deploy U.S. armed forces to nab and detain American citizens living in the the United States based on nothing more substantial than his own suspicion that the detainee poses a threat to national security.
In fairness, Senators Mike Lee (R-Utah) and Rand Paul (R-Ky.) introduced and managed to get passed an amendment to the Senate version of the NDAA that guaranteed the right to trial for any citizen or permanent resident of the United States imprisoned under the authority of the NDAA.
This proposal was met with significant criticism, however, by many writers and observers in the liberty movement.
Click here to read the entire article.


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Andrew Shotts Class at Notter School
Posted 25 January 2007 - 08:13 PM
Just by way of introduction, my name is Jaycel and I have been reading the threads of egullet for a couple of years with great interest. I graduated last year from the French Culinary Institute, interned at Ron Ben Israel Cakes, and have taken a few classes at the Notter School of Pastry Arts in Orlando. I am hoping to open my own chocolate/ice cream boutique where I live at the end of the year and hopefully I can put up a thread similar to Mel's Bakery, which I have to say was my favorite thread thus far.
But, like the title says, I did attend the Andrew Shotts class at Notter a week ago and would like to share with everyone my personal thoughts (and if someone would please tell me how to post pictures) show pictures of the products that were made during the three days. I really would like to just list what was done, some interesting tidbits (not all, since I think people should take his class), and then my overall impressions.
The class was made up of about 18 people, who were mostly professionals working in the industry, which I thought was really great. I have attended classes at Notter where sometimes there are alot of hobbyists or amateurs (I don't mean 'amateur' in a bad way, just people who work in other industries other than the food industry) and there gets to be an empathsis on the basics, which is great, but when you are in the room with a Shotts, Wybauw, or a Notter, you really want to skip to the good stuff!
The products that were produced were:
Bonbons: Raspberry Jelly and ganache (dual layered); Lime; Pistachio; Salted Caramel; tea; Pecan Cinnamon; Vanilla-Honey; French Roast; Sur de Lago; Three Brothers; Exotic Truffle; Peanut butter crunch; Belle-Orange Cognac; Praline; Passionate Hearts; and Kentucky (whiskey).
Dry Chocolate Goods: Grignotine, Rocher Noisette, Nougat bar, chocolate bar, and caramel chocolate popcorn.
The class was set up so that all the students would mis en place the ingredients and then Chef would demonstrate each recipe. Students actually didn't make the ganaches, chef made the ganaches while the students watched and took notes. Some people might not like this idea or way of doing things, but I was actually really pleased with it. I took the Wybauw class last year, and we broke up into teams and were given a recipe to do. But the problem with that was that you didn't get to see the techniques that were used in the recipes of the people across the room, so much. Here, you got to see the whole process and have Chef explain each step as he did them, which I really liked. I know how to make a ganache, but how do you incorporate things like extra cocoa butter or to make the dual layered bonbons that he is well known for, which we were shown, using a few examples. I won't explain how to do it here, but all you really have to do is think about it to figure it out, it's not the hardest thing in the world to execute actually, and it opens up a whole world of flavor combinations and textures. Very exciting!
(I think you can get the technique from his book, anyhow.)
The recipes that we were given were the actual recipes used in his shop, just reduced by volume, since I think he makes extremely large batches. He included lots of info on techniques, sources for equipment, packaging, ingredients, business advice, and words of wisdom.
For instance, EVERYONE FREEZES! Chef stated flat out, if an artisan chocolatier says they don't freeze their finished product, then they are probably lying or don't know what they are doing. I plan on opening my own shop at the end of the year and this was a sensitive issue, since I want to do 'artisan' products and was concerned that I would be violating that spirit by freezing my products. The only person that I know of that, I think, doesn't freeze is Kee's Chocolates in NYC, but she does low volumes and pretty much sells out by the end of the day anyhow.
One technique that I think some people here might find useful is the production flow/schedule that Chef uses:
Day 1: Make Ganaches
Day 2: Cut Ganaches
Day 3: Enrobe Ganaches
Day 4: Package
When you cut the ganaches on Day 2, seperate them out, so that the moisture in the ganache evaporates all around, rather than just from the top. Plus letting them sit out overnight, allows you to keep really crisp and sharp edges when you enrobe, so the chocolate doesn't dull the edges. If your bonbons develop cracks in them after a few days, then it's from moisture, let it evaporate. Even with your molded products, pipe the centers and then let them sit overnight, before covering.
I would really recommend his class to anyone that is interested in pursuing chocolates. He guy really knows his stuff and had alot to offer everyone. For me, I took away alot of things that I hope to make appliciable in my own store.
The only downsides were the size of the class, perhaps a little smaller would have been nice. And in the notebook handed out with the recipes, to have had a written process of the dual layered bonbons procedure. It's commonsensical, but I think that was the only thing missing. Perhaps including some words on scaling up and scaling down recipes, which I am sure is covered in other places, but to have seen his own method.
One last thing, even though I say that the class a bit a large, everyone in it was really nice and friendly and a great source of information and contacts. It felt like alot of us were trying to open our own stores and had been doing alot of research, and everyone was willing to share what they had found out during their quests, which was fantastic!
Good Luck Everybody!
Posted 25 January 2007 - 08:54 PM
That was very informative. I'd been thinking about trying to get into a Schotts class wherever/whenever I find one, and you've convinced me. Thanks for sharing the info.
Posted 26 January 2007 - 01:16 AM
Actually Andrew Shotts is present on this forum form time to time.We were discussing his book and he was soo kind to interviene ( sp ?) .I found the fact that on this forum you can talk directly with the authors of the books you are reading ,very very unique and amazing.
Well I am waiting to see some pictures as well.We have few thread on classes with Wybauw , I think the most recent one is the one David J. (?)posted .
About the double layered ganache etc, you will find on this forum some interesting thing as well .We experiment a lot and try new things that we usually share.I think the level of skills here is quite high ,since we have several professional sharing the forum as well.
Good to have you on board
Edited by Desiderio, 26 January 2007 - 01:18 AM.
Posted 26 January 2007 - 01:24 AM
if you still have questions, you can probably pm the forum manager PamR. because you are a new member, you might have a smaller imageGullet memory bank so talk to her about it.
we really appreciate your post and hope that we see more like them. sometimes taking classes is so cost prohibitive that this is a great way to share some of that information. so, thanks again.
Posted 26 January 2007 - 03:06 PM
Life is a rush into the unknown. You can duck down and hope nothing hits you, or you can stand tall, show it your teeth and say "Dish it up, Baby, and don't skimp on the jalapeños."
Posted 26 January 2007 - 03:14 PM
Thanks for posting this interesting report.
I am curious about the freezing part - are you talking about truffles and dipped chocolates or are you also talking about molded and decorated chocolates? I understood that molded chocolates do not fare very well if frozen. I would love to learn that I am wrong! Freezing could solve a lot of problems of over production!
...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)
"Never call a stomach a tummy without good reason." William Strunk Jr., The Elements of Style
Our 2012 (Kerry Beal and me) Blog
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Posted 26 January 2007 - 03:55 PM
I ahve had the oppurtunity to talk with Andrew a few times. He is a very knowledgable and giving chef. If anyone can a class from him, do it!
Jaycel, if you're in the city...come out to Long Island and say hi. Love to meet eg people in person
Chocolate is food for the soul, The soul has no weight, therefore no calories" so said a customer, a lovely southern woman, after consuming chocolate indulgence
550 East Meadow Ave. East meadow, NY 11554
Brian Fishman
Posted 26 January 2007 - 07:34 PM
Pistachio bonbons right out of the enrobing machine.
Chocolate bars, likes the packaging, actually.
Enrobing the Raspberry Pate de Fruit and Raspberry Ganache, dual layer.
Raspberry Pate de Fruit and Raspberry Ganache, dual layer.
Chocolate Buffet.
Chocolate Buffet 2.
Class Photo.
Chef Schotts and Chef Notter.
Posted 26 January 2007 - 07:40 PM
Umm, are you taking the class photo? Or which one are you??
Posted 27 January 2007 - 11:57 AM
Life is a rush into the unknown. You can duck down and hope nothing hits you, or you can stand tall, show it your teeth and say "Dish it up, Baby, and don't skimp on the jalapeños."
Posted 28 January 2007 - 01:26 PM
His pretty nice chocolate box that comes with an insert tray and a nice card explaining about Garrisson chocolates, shelf life, etc.
Pistachio bonbons right out of the enrobing machine.
Chocolate bars, likes the packaging, actually.
Enrobing the Raspberry Pate de Fruit and Raspberry Ganache, dual layer.
Raspberry Pate de Fruit and Raspberry Ganache, dual layer.
Chocolate Buffet.
Chocolate Buffet 2.
Class Photo.
Chef Schotts and Chef Notter.
aww, that is such a bad picture of me.
Posted 30 January 2007 - 08:57 PM
but how do you incorporate things like extra cocoa butter...
So, how do we properly incorporate cocoa butter into our ganache?
Formerly known as "Melange"
Posted 31 January 2007 - 06:42 AM
I came away with some new perspectives that I think will help me as I continue my journey to my own business. One thing that became very obvious quickly was that molded pieces, while very attractive and what I really enjoy doing present real challenges for consistent production. I still love doing them (I've got 12 molds at home already painted using some of the new techinques) but I found a new appreciation for the enrobed pieces. Below are some insights I walked away with when it comes to enrobed pieces versus molded ones.
1. Efficiency of Production - This isn't even close. The time it takes to shine, paint, fill and close molds pales in comparison to how many pieces can be done by using a guitar cutter for enrobed pieces. Speed isn't everything but if you are serious about a business and need to scale up to large quantities of production, a dependency on all painted molds will be very cost challenging.
2. Consistency of Quality - Something I had not really considered previously and it may just be my opinion. But, I think with molded pieces you may get less consistency than with enrobed ones. My reasoning is that each molded piece has exactly the same thickness and you can allow it to "dry" on more surface area. Molded pieces are subject to variables such as the mold shape/depth. This may be a small consideration but a ganache put in a very deep mold probably has a different taste/consistency than the same ganache used in a wider/more shallow mold. The temperature of the mold may also be a factor as you are essentially "enrobing" the piece first then sealing it. When you enrobe a cut piece, the chocolate comes after the ganache rather than before. Again, not sure if that is a huge factor but it is certainly a variable.
3. Risk Factor - Molded pieces carry a much higher "risk" factor. There are more variables involved (shape of mold, state of mold, temperature of mold, colored cocoa butter factors etc.) and each variable means more opportunity for failure. In many cases, I don't know until I turn out a mold if there was a problem and it is costly in both time and money when chocolates "stick" or the colored cocoa butter doesn't release properly etc. When working with enrobed pieces, usually you know if there is a problem when the ganache sets (or doesn't) and in some cases you can actually salvage the ganache....something you can't do with a molded piece. Also, if you are using an enrober to do the actual enrobing (rather than by hand), I think you also limit problems because the technology is more efficient than doing it by hand. If you have a problem, it normally is on the first run and you can make adjustments.
4. Attractiveness - I still believe a well done molded piece is the most attractive artisan chocolate, it has a shine like glass and the sharp detail/lines of the mold. That being said, an enrobed piece can have a very visually appealing presentation as well. Transfer sheets allow for a very unique presentation that many consumers feel is "handmade" anyway. Also, there is an ability to add a 3-dimensional look to enrobed pieces. You can use texture sheets for unusual patterns as well as ingredients as toppings. This is an area where I will continue to feel molds offer more but you have to weigh the cost to produce. Most artisan chocolatiers don't charge more for molded pieces and yet the cost/profit margin has to be lower if you are doing any artistic work on them.
5. Shelf Life - I'm not sure about this one but it seems that since enrobed pieces typically are more firm, they should have a longer shelf life. They typically have less water and this should make a difference. I've never seen anything on this and would love feedback but it seems logical. The only possible drawback is that an enrobed piece is subject to more exposure to air as it "drys" and this might hasten deteriation. The seal for a molded piece comes much more quickly and less surface is exposed so it may have a greater shelf life. Also, I think a molded piece probably has a better seal overall as you can easily apply chocolate to areas that have holes whereas an enrobed piece typically has a transfer sheet applied as it comes out of the enrober and you might not detect imperfections until you are boxing.
Again, I can't stress enough the value of attending this class for anyone serious about taking their chocolatiering to the next level. There is so much subtle knowledge shared that makes a strong impact, you walk away with so much info from chef, it amazes you that you were making your job so hard previously. An example is the whole process he uses for pouring ganache, layering it to a precise height and using tools that don't cost hundreds of dollars.
Good luck and I can't wait for the next class. Bill
Ok, I just got off the phone with Notter School and they are scheduling me to come back. I will be back in Orlando May 22,23, and 24. This class will be the same one I just taught, Artisan Bon Bons and Confections. Then October 4,5, and 6 I will be teaching Artisan Bon Bons II, more advanced techniques.
Andrew Shotts.
Posted 31 January 2007 - 10:16 AM
It was very interesting and informative ,see what people got form the class will help the rest of us to have a clearer picture of what to look for.
Since the costs ( more for the trip and the staying , than the class )can be a little bit challengin for some of us, its nice to know that they are well worth it ( I didnt have any doubt anyway ).
I would love to attend one of Chef Shotts class , maybe I can make it by October .
It was interesting to read your observation on the different aspect of the process.
I have been notice lateley, since my production increased in number quite a bit, that enrobed pieaces compare to the molded ones ,are ,like you said , easier to produce with some kind of consistency and you can definately see if something went wrong right away.I have also noticed that molding it might give me little bit more stress than enrobing , because again like you said , you wont know till you unmolded , if a piece came the way you wanted or not.
I do too feel that enrobed pieaces , with the help of decoration and transfer/textured sheets , are very attractive not less than a molded one.When my sister brought me back some chocolates from L'Artisan du CHocolat in London , I was surprise to see that the selection was all enrobed ( little size rectangular ) , each of the piece was decorated with transfer sheets or a little decoration made in chocolate, that you could recognize in the pamplet to see the flavors etc.I was impress with the simplicty beauty of these pieces and the dimension was bite size not thicker than 1/4 " very nice.
Anyways, hows your business going, we still waiting on your report and maybe some pictures
Good luck and thank you for the nice report.
Posted 31 January 2007 - 10:23 AM
Creating unique food and drink experiences
eGullet Foodblogs #1 and #2
Dinner for 40
Posted 02 February 2007 - 06:03 PM
For instance, EVERYONE FREEZES! Chef stated flat out, if an artisan chocolatier says t
Good Luck Everybody!
Thanks for the report! One question about freezing. Did he mention how he does it? Do you know if he stores them in regular chocolate boxes? Vacuum sealed?
Posted 02 February 2007 - 09:19 PM
For instance, EVERYONE FREEZES! Chef stated flat out, if an artisan chocolatier says t
Good Luck Everybody!
Thanks for the report! One question about freezing. Did he mention how he does it? Do you know if he stores them in regular chocolate boxes? Vacuum sealed?
As I remembered it, Chef puts the finished chocolates in air tight containers, vacuum seals them with a vacuum machine, and then puts them in the freezer.
You don't need a vacuum machine, which is expensive, but it's nice. Plus when you want to unfreeze them, take them from the freezer into the frig. to prevent condensation.
Posted 03 February 2007 - 01:50 AM
Posted 03 February 2007 - 11:08 AM
With the increasing demand for home and smaller shops to have guitar cutters and enrobing machines to do production chocolates, is there a chance that an exsisiting company or even a new company will come along with a scaled down version of each? Realistically would any of us spend the $$$ to get one if available? I still think that molded chocolates will be the choice for smaller operations until less exspensive units come along. Has anyone made and enrober type set up for personal use?
there is a thread started here in baking and pastry by "davidj" about the process he is going through to build his own. very interesting and informative.
edited to add: link
there is also discussion on this in various chocolate threads. you'll just have to search around and find other threads that involve discussion of chocolate making.
Edited by alanamoana, 03 February 2007 - 11:10 AM.
Posted 10 February 2008 - 06:12 PM
It has been a challenge in deciding the focus of the business. We want to continue to grow the wholesale/corporate side and have done so with some local restaurants, hotels and specialty stores while also increasing our retail exposure. We ran our first newspaper ad this week and will be a vendor at a large wedding show next weekend. I've been very pleasantly surprised by my retail customers. It still shocks me when someone spends over $500 on gifts for friends/family when the gift is chocolate but we have a handful of these customers already.
One lesson I've learned is that you are the product. It really isn't the look or taste that brings people back and makes them give you strong word of mouth. Obviously that is a big component but I've had so many people say it was my enthusiasm and excitement about what I do that brings them back. It also "takes money to make money" as a friend told me. I'm never shy the first time a customer comes in with my time or product. There are many samples and I give them as much time as I can. I "test" new products on my customers all the time which gives me valuable feedback and also builds demand.
I'm still very much a student and have a LONG way to go before I feel comfortable calling myself a "chocolatier" in the company of those who have built their reputations. I do believe I will get there as I still love to come in and work every day and constantly look to learn from anyone I can (Thanks Cheri, Jaycel and Chris for your helpj). They are egulleters who have visited and I learned much from them.
Below are some pictures of the chocolates (If I can remember how to do this).
Rose Marzipan
Peanut Butter
Cherry Blossom
Key Lime
Rosewater Caramel
Grapefruit/Tarragon Caramel
Anyways, hows your business going, we still waiting on your report and maybe some pictures
Good luck and thank you for the nice report.
Edited by Truffle Guy, 10 February 2008 - 09:09 PM.
Posted 12 February 2008 - 02:37 AM
....however!...the following comment raises eyebrows...
'For instance, EVERYONE FREEZES! Chef stated flat out, if an artisan chocolatier says they don't freeze their finished product, then they are probably lying or don't know what they are doing. I plan on opening my own shop at the end of the year and this was a sensitive issue, since I want to do 'artisan' products and was concerned that I would be violating that spirit by freezing my products.'
...this is an incredibly broad-brush statement and one I cannot agree with....I know many artisan chocolatiers who do not freeze their products..these businesses are run by highly skilled craftsmen who have succesfull/profitable businesses.
Posted 12 February 2008 - 07:56 PM
Congrats Bill! I am still amazed that a year later after taking this class we are both starting our stores, crossing paths, giving each other advice, and sharing stories....it's pretty stressful and amazing with all the twists and turns.
I can't wait to see your shop on Monday and training to launch another line of confections at Notter's!
Posted 13 February 2008 - 08:45 PM
If you don't mind, can you share your coloring technique on those chocolates? For example, some of them have two or three colors. Me, having only two hands (one for airbrush, one for mold) not sure how to block off 1/2 of the mold. Mind are strictly one (or two) color airbrush or else swirl with brush + luster dust (similar to your peanut butter).
Posted 15 February 2008 - 03:20 PM
Edited by David J., 15 February 2008 - 03:31 PM.
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Japan To Mark 2nd Anniversary Of Magnitude 9.0 Earthquake And Tsunami
Japanese Buddhist monks chant and pay their respects to victims from... News PhotoAnniversary,Chanting,Earthquake,Emergencies and Disasters,Horizontal,Industry,Japan,Memorial Event,Minamisoma,Monk,Natural Disaster,Respect,Tsunami,VictimPhotographer Athit PerawongmethaCollection: Getty Images News 2013 Getty ImagesMINAMISOMA, JAPAN - MARCH 10: Japanese Buddhist monks chant and pay their respects to victims from the tsunami and earthquake during the second anniversary commemoration on March 10, 2013 in Minamisoma, Japan. Japan on March 11 will commemorate the second anniversary of the magnitude 9.0 earthquake and following tsunami, that claimed more than 18,000 lives. (Photo by Athit Perawongmetha/Getty Images)