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ON THE HORIZON – Kevin Poulin, G, Bridgeport (AHL)
As goaltender Kevin Poulin lay on the Nassau Coliseum ice last February writhing in pain after dislocating his left kneecap during warm-ups, Islander fans eerily felt like they were experiencing a bit of déjà-vu. Former top overall pick Rick Dipietro has battled through recurring injuries for the past five seasons, ever since he had his hip surgically repaired in the spring of 2008.
Dipietro's hope for a successful run on Long Island seems to be in serious doubt, and a 15-year, 67.5 million dollar contract signed back in the fall of 2006 further haunts a die-hard fan-base, desperately hoping for success in the final seasons at the old barn on Hempstead Turnpike.
Luckily, Poulin's injury only cost him the final few games of the 2010-11 National Hockey League campaign, as his off-season rehabilitation was deemed a major success. The 21-year-old Montreal native's play in Bridgeport this season, along with a one-game audition on Long Island back in December has many in the Islanders organization excited about his future between the pipes.
"I was caught in a rut (on the ice) during warm-ups. It wasn't fun," said the 6-foot-2 Poulin, who was selected in the fifth round (126th overall) by the Islanders in the 2008 NHL Entry Draft. "But my knee is perfectly fine. I don't feel any pain or any restrictions.
"I was able to rehab right after I suffered the injury in February, and was back in goal for our (Bridgeport's) first game in October."
Ironically, Poulin's prosperity in goal almost never materialized.
While playing as an 11-year old in a players-vs.-parents exhibition game back in Montreal, Poulin's peewee hockey team was in dire need of a net-minder, as the team's starter had suffered an injury. In stepped in Poulin, who instantly fell in love with the action that the goaltending position would command.
"I was a stay-at-home defenseman as an 11-year old," recalled Poulin. "From squirt hockey to peewee hockey, that's the position I would play.
"But even as a kid, I was always very athletic. I also really enjoyed diving everywhere to get the puck."
Instantly, Poulin would pattern his game after two sturdy, butterfly-style goaltenders in 19-year NHL veteran and future hall-of-famer Dominik Hasek and fellow French-Canadian and current Vancouver Canuck net-minder Roberto Luongo.
Coincidentally, Luongo was selected fourth overall by the Islanders in the 1997 NHL Entry Draft. He played 24 games on Long Island during the 1999-2000 NHL campaign, before being dealt along with Olli Jokinen to the Florida Panthers for Oleg Kvasha and Mark Parrish on June 24, 2000 – the same day that former general manager Mike Milbury selected DiPietro with the first overall selection in the 2000 NHL Entry Draft.
"Both Dominik and Roberto are hybrid goaltenders," said Poulin. "And their butterfly style is how I like to play."
Through his early teen years, Poulin would continue to hone his limited goaltending skills on the peewee level, but it wasn't until he latched on to goaltending coach Daniel Freschette as a member of the Victoriaville Tigres of the Quebec Major Junior Hockey League (QMJHL) that the-then 16-year-old Poulin truly believed that his NHL future would be as a goaltender.
"When Daniel got a hold of me, we started from scratch," said Poulin. "He was my first true goaltending coach, and he made things very simple.
"We worked on reading plays and positioning."
As a rookie in Victoriaville, Poulin played in 24 games. He went 10-6 and posted a respectable 3.34 goals against average. He was backing up 19-year-old QMJHL veteran Jean-Christophe Blanchard.
Blanchard would begin the 2007-08 QMJHL campaign – Poulin's second – as the Tigres' top goaltender, but was shipped off to Rimouski midway through the season, paving the way for the 17-year-old Poulin to handle the reigns.
Despite finishing with a less-than-robust 18-23-3 record and a 3.75 GAA, he still was asked to participate in the Canadian Hockey League's Top Prospects game, as the 2008 NHL Entry Draft approached.
"The prospects game allowed me to compete with others, who were also being drafted," said Poulin. "I realized that I could play against them, and compete on the next level."
After being selected by the Islanders in the summer of 2008, Poulin quickly returned to Victoriaville for more seasoning.
Over the next two seasons in Victoriaville, Poulin played in 93 games, winning 53 of them. His fourth and final season – the 2009-10 campaign – made believers of many in the hockey circle, including a former Montreal legend, who handed Poulin with the most flattering of compliments.
Patrick Roy, an 18-year NHL goaltender – 10 years playing for the Montreal Canadiens – and current Quebec Ramparts (QMJHL) head coach and general manager declared Poulin as the best goaltender in Canadian Junior Hockey.
"Everyone knows what he achieved," said Poulin of Roy. "I have never really talked to him, but it gave me a huge boost in confidence."
Poulin finished the 2009-10 season with a 35-16 record and an ever-so-shrinking 2.63 GAA, posting a .916 save percentage. He was named second-team all QMJHL, beaten out by current St. Louis Blues prospect Jake Allen.
Following the season, the Islanders organization quickly signed Poulin to a three-year entry level contract, as he was assigned to the team's AHL affiliate in Bridgeport to open the 2010-11 season.
In 15 games in the 'A', Poulin went 10-5 and posted a miniscule 2.19 GAA. His play, coupled with further injuries to Dipietro's knee, allowed the then 20-year-old Poulin to earn the promotion to Long Island to serve as Nathan Lawson's back-up.
"It was unbelievable to get the call up to Long Island," said Poulin. "It was a dream come true."
After stopping all 19 Edmonton Oilers shots in relief of an ineffective Lawson on January 6, Poulin would earn his first National Hockey League start on January 8 in Colorado. Poulin stopped 34-of-37 Avalanche shots and teammate John Tavares netted an overtime goal, as the Islanders prevailed, 4-3 in overtime. Poulin earned the game's third star in the 4-3 victory.
He would win three more times to close out the NHL season, finishing the campaign with a 4-2-1 record in 10 appearances, posting a healthy 2.44 GAA.
He credited his success to the camaraderie he had with his team's other goaltenders.
"Ricky (Dipietro) and I talked a lot," said Poulin. "He, along with Al (Montoya) made sure that things were comfortable for me."
Following his first taste of NHL play, Poulin returned to Long Island this past summer to compete with fellow prospects Anders Nilsson and Mikko Koskinen, along with Dipietro, Montoya and newest Islander goaltender Evgeni at Islanders training camp.
The logjam provided Poulin with healthy competition, and also provided the 21-year-old with perspective moving forward.
"We have plenty of good goaltenders in this organization," said Poulin. "The main thing for me is progression."
Poulin, Nilsson and Koskinen all returned to Bridgeport to compete for the top spot under first-year head coach Brent Thompson. The former head coach of the ECHL's Alaska Aces quickly grew fond of Poulin's athleticism.
"Kevin is 6-foot-3 and has great lateral movement," said Thompson. "He reads the play very well, and works very hard.
"The funny thing about Kevin is that he doesn't lack confidence. Sometimes he might be too overconfident."
The triumvirate quickly shrunk to two as the start of the AHL season progressed, as Koskinen grew tired of his lack of playing time. He returned overseas to play for KalPa in the Finnish Hockey League.
Both Poulin and Nilsson played well, despite the lack of experience in front of them.
Ironically, both the young net-minders would be summoned back to Long Island to earn an NHL start, as Dipietro (concussion), Montoya (concussion) and Nabokov (groin) all were sidelined due to injury.
Nilsson lost in his debut, 5-0 at the hands of Pittsburgh Penguins, while Poulin saved 26-of-29 shots in an Islanders 3-2 setback to Dallas.
Poulin quickly returned to Bridgeport as the 2011-12 calendar year closed. He earned valuable minutes for Thompson and the Sound Tigers and nearly stamped his name in American Hockey League history.
As the 2012 calendar year commenced, Poulin recorded back-to-back-to-back shutouts, stopping all 76 shots he would face in 4-0 victories over Worcester, Manchester and Portland.
With an eye on earning that elusive fourth consecutive shutout at Providence on Sunday afternoon, Poulin twirled another gem, but fell 30 minutes short of the AHL mark for consecutive shutout minutes.
Bruins forward Calle Ridderwall beat Poulin five-hole at 3:37 of the second period to stop the streak at 221 minutes and 54 seconds.
Despite allowing that goal and a second tally to Ridderwall late in the game, Poulin would stop 22 of 24 Bruins shots in a 3-2 Sound Tigers shootout victory – the team's fourth straight win to open up the 2012 year.
For the season, Poulin's record is 11-12 with a 2.77 GAA.
Despite his standing at one game under .500, Poulin isn't discouraged. He is still embracing the process at hand.
"I want to fully be ready when I get called up again," said Poulin. "Whether it takes one year or three years, the organization will know when I am ready."
Still, Poulin is enjoying his time in Bridgeport, as his 22nd birthday quickly approaches in April.
"There are a lot of guys in Bridgeport who played both in college and in juniors," said Poulin, who enjoys hanging out with his teammates at the Café in downtown Milford. "My teammates are very nice and the guys here are all on the same page.
"We all have one goal in mind, to play in the NHL."
Yet, with a frustrated fan-base desperately craving some present-day success, could Poulin's recent hot streak coupled with the team's rash of injuries and inconsistencies between the pipes lead to a full-time call up.
Will Poulin continue to lead the Baby Islanders past the NHL All Star Game, scheduled for January 29 at Scotiabank Place in Ottawa?
Only time will tell.

subset: commoncrawl


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Chicago, IL -- The Beloit College Softball team saw heir 2013 season come to a close on Monday at the University of Chicago with a pair of losses, falling 10-0 and 12-1.
The Maroon pitcher twirled a no-hitter in the game one win, shutting down the Buccaneer bats while UC scored once in the first, four times in both the second and third, and once in the fourth.
Tala Cornell made sure that wouldn't happen in game two, leading off with her sixth home run, the second-most hit in a season in Beloit Softball history. But that was the extent of the scoring for the Bucs as Chicago tied the game in the second and then took the lead for good with a run in the fourth. Two unearned runs crossed the plate in the fifth before UC erupted for eight runs in the sixth to end the contest.
Cornell singled in the top of the sixth for the only other hit fror Beloit on the day.
Kandace Fox, the lone senior on the squad, played her final game for the Buccaneers. She finished her career with 102 hits, the sixth-most in a career in program history.
Jennifer Zucker finished her first collegiate season with 167 strikeouts to establish a new single-season mark. The 14 home runs the squad hit were the most since the 1994 team hit a record 15.


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Felony charges are expected to be filed for the wanton destruction of a trophy buck mule deer on Dec. 27th near East Carbon.
Division of Wildlife Resources' officers received a complaint that afternoon from witnesses who provided information of the incident, which occurred near the East Carbon golf course. Wildlife officers wish to compliment the witnesses for their prompt reporting and detailed information.
A 48-year-old East Carbon man will most likely be charged with the illegal harvest of a trophy deer, a crime which was elevated to felony status several years ago by the Utah legislature. The defendant could face substantial fines and restitution as high as $8,000 for this offense.
In the next few months, large bucks will be vulnerable to poachers. The cold and snow drive them to lower ranges, where they can be seen and targeted by unethical hunters.
The DWR urges anyone with information about the illegal harvest of any wildlife species to call the Help Stop Poaching Hotline at 1-800-662-DEER or Price Dispatch at: 637-0893. The informant's identity may be held in confidentiality or remain anonymous.


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CSU On Pace for Record Applications
Claudia Keith or
Erik Fallis
(562) 951-4800
(November 21, 2012) -- Despite early concerns about state trigger cuts and enrollment reductions, the fall 2013 application cycle appears to be on pace to set another CSU record.
As of November 18, CSU has received 368,157 applications – an increase of about seven percent from this time last year – and expects that number to nearly double by the time the priority application period closes on Nov. 30.
Transfer applications are leading the growth with 113,520 so far this year, a 20 percent increase from the previous year. At least part of the rise in transfer applications is due to CSU's closing of spring 2013 enrollment to all but a very limited number of students.
Typically, potential CSU students submit applications to more than one campus and application numbers are not necessarily a reflection of the total number of potential students. However, the high number of applications underscores the continued demand for higher education, which the CSU has not been able to meet due to decreased state funding support.
The system held applications from new students pending the outcome of Proposition 30, which had a direct impact on funded enrollment targets due to the potential for $250 million in trigger cuts. Having avoided those cuts, CSU campuses are able to admit 10,000 to 15,000 more students than otherwise possible and will now begin processing applications.
Potential CSU students are encouraged to apply before the priority application period ends on Nov. 30 by going to CSU Mentor.
About the California State University
The California State University is the largest system of senior higher education in the country, with 23 campuses, approximately 427,000 students and 44,000 faculty and staff. The CSU awards over 95,000 degrees annually and since its creation in 1961 has conferred nearly 2.6 million. The CSU is renowned for the quality of its teaching and for the job-ready graduates it produces. The mission of the CSU is to provide high-quality, affordable education to meet the ever changing needs of the people of California. With its commitment to excellence, diversity and innovation, the CSU is the university system that is working for California. Connect with and learn more about the CSU at CSU Social Media. Show how the CSU matters to you and take action.


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Tag: Senkaku
Senkaku or Diaoyu?
It is rather typical of a periodical named The Diplomat to write an opening paragraph like this: While Japan's dispute with China over the Senkaku/Diaoyu islands has been notable for a number of reasons — mostly negative — one of the few positive elements has been the refusal of either side to send in the military. That may have changed with the recent deployment of Chengdu J-10 and Mitsubishi/Boeing F-15 fighter aircraft after a Chinese Y-8 maritime patrol aircraft headed toward the islands, but so far, at least, the confrontations have been limited to coast guard and other maritime paramilitary organizations.
One of the few positive elements? RGR that, sticking to diplomacy will only go so far.


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|WHS Track Has Big Day At Bunker Hill
|Written by Mike Kelly
|Saturday, 02 April 2011 20:40
The Watauga High track teams turned in a solid effort on Saturday at the Fleet Feet Invitational at Bunker Hill High School in Claremont, NC.
The WHS women bested the field with 125 points. North Rowan finished second with 94. North Rowan won the men's meet iwth 113 points; WHS finished fourth with 87.50. Senior Sydney Cook won the pole vault event with an effort of the season at 11-feet. She also was sixth in the high jump as she cleared the bar at five feet.
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This product has additional required/recommended options. To configure, add to your cart.
- 1 Light Premier Line Voltage Xenon Light Bar
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- I connector for direct end-to-end use (Optional interconnect cables and power cords are available)
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- (1) JCD-25X-CL, Xenon Bi-pin (included)
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- Northern New York Newspapers
- Watertown
- Ogdensburg
- Massena-Potsdam
- Lowville
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- Malone
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OGDENSBURG The state attorney generals office has agreed to an $8.05 million settlement with the ExxonMobil Oil Corp. for the clean-up of an oil storage facility in the city of Ogdensburg in 2006 and 2007.
Attorney General Eric T. Schneiderman today announced the settlement, which will reimburse the state for costs for the sites clean up of the major oil storage facility in Ogdensburg on a peninsula along the St. Lawrence and Oswegatchie Rivers, known as Lighthouse Point.
The financial settlement will go toward the costs incurred by the states Environmental Protection and Spill Compensation Fund commonly known as the oil spill fund in the state comptrollers office to investigate and remediate the oil spill in Ogdensburg.
From the late 1800s to 1984, ExxonMobil or its antecedent companies owned and operated the facility, composed of a barge dock facility for the receipt of petroleum deliveries by barge on the Oswegatchie River, on the eastern part of the peninsula, and the main terminal on the western side of the peninsula.
On July 6, 2001, petroleum contamination was discovered at the site when an environmental assessment found contaminated soil on a parcel adjacent to the main terminal. Following the report of the spill, an investigation revealed widespread petroleum contamination in and around the former main terminal facility and near underground pipelines connecting the terminal to the Oswegatchie River.
Its only right that corporations who jeopardize the sanctity of New Yorks natural resources should have to pay for the damage they caused, Mr. Schneiderman said a press release. Through todays agreement, were not only returning millions to the state but also holding ExxonMobil responsible for their role in this oil spill. My office is glad to have secured the best deal for New Yorkers and for our environment.
The main terminal contained seven above-ground tanks that stored gasoline, diesel, fuel oil and kerosene, a truck loading rack and 1,500 feet of subsurface pipelines that connected the barge dock facility to the main terminal. About eight billion gallons of petroleum were distributed from the terminal on an annual basis to tanker trucks for retail distribution during its operation.
The cleanup of the site occurred from the fall of 2006 through the fall of 2007. It was overseen by the state Department of Environmental Conservation and paid for by the oil spill fund.
As the administrator of the fund, the state comptroller referred the matter to the attorney generals office. The settlement was reached in Albany County Supreme Court on Nov. 14.
The case was handled by Assistant Attorney General Thomas J. Schrempf in the Oil Spill Unit of the Civil Recoveries Bureau of the Attorney Generals Office. The case was supervised by Bonnie J. Riggi, Section Chief of the Oil Spill Unit.
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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Pu Ehr Tea : Also Puerh, Pu-erh, Puer. . .
Posted 23 August 2009 - 10:54 PM
I enjoy soups and stews in the summer, too. Yours sounds delicious.
Posted 24 August 2009 - 01:41 PM
Posted 24 August 2009 - 05:17 PM
Posted 24 August 2009 - 06:13 PM
Posted 24 August 2009 - 08:52 PM
Might not have worked with a more delicate tea, but a more delicate tea wouldn't have inspired the experiment.
Posted 25 August 2009 - 02:05 PM
Shuangjiang Mengku Tea Factory
Source: Yunnan Sourcing on eBay
My first experience with this ripe pu-erh brewed gong fu style is similar to the Yunnan Sourcing description. It is smooth with very mild camphor notes and increasing sweetness after the first infusion.
Posted 29 August 2009 - 10:33 AM
The cake on the left is from the Yunnan Province Tea Leave Import Export Company.
The cake on the right is "Palace Seven Sons Cake." It's from a Taiwanese tea company called Ten Fu. The tea is from the Nannuo Mountain Tea Plantation:
"Palace Seven Sons Cake is a traditionally famous tea that evolved out of history and is mainly produced in the Simao and Xishuiangbanna tea regions. In the past, the "Puer Palace" (today's Puer County) was the historic place for the collection and distribution of tea leaves. Due to the unique quality of the tea leaf products shipped and sold in Puer, they came to be prized by domestic and overseas consumers, and it also formed a specific way of drinking which became the renowned puer tea.
"Puer tea is made from the large variety of fresh leaves from tea trees in Yunnan that are the raw ingredient called Shaiqingmao tea that are then fermented, screened, [etc.].
"Palace puer tea uses a foundation of the traditional craft of making puer, uses the large-leaved Shaiqingmao tea as its basic ingredient, which has a tight, straight, fine, and tender appearance, a p[rticularly large number of golden buds, and a meaty flavor and a strong smooth quality." (The rest describes the tea's qualities and medicinal properties.] "
It was packaged in Fujian province in China, its quality is "outstanding!", and there is no expiration date.
Posted 29 August 2009 - 04:10 PM
preheated cups, 0.1g tea to 30mL, water just off the boil
rinsed 20 seconds, drained, sat about 2 minutes before really started...
round 1: 15 seconds
round 2: 15 seconds
round 3: 30 seconds
round 4: 30 seconds
round 4: 45 seconds
round 5: 45 seconds
round 6: 45 seconds (should have gone on to 60 seconds, but forgot my place as I was timing these)
and smelled the leaves again for a description after the 6th brewing.
1992 chado loose pu-erh CRL 17
1-dark red, earthy, fruity, sweet, lovely right off the bat
2-sweet, fruity, earthy coming as an aftertaste
3-earthy, sweet, fruity, just hints of bitter enough to ground the other flavors
4-can hardly stop to sip because it is so sweet and lovely I want to gulp it
5-still in a sweet just earthy enough to be interesting phase
6-i'm in love
leaves smell like sweetest products of my worm bin--by this I mean a lovely earthy fresh clean smell, with more than the usual sweet
2007 norbu white buds sheng pu erh, yunnan
1-pale, smoky, vegetal, not sweet
2-smoky, vegetal, not sweet
3-smoky, some sweet and fruity starting to come through
4-less smoky, more sweet and fruity
5-smoky still fading, more vegetal and still sweet notes
6-sweet notes over smoky now
leaves smell very sweet, just a little smoky
2008 norbu yi wu mountain bamboo raw pu erh, yunnan
1-yellower liquor, vegetal, sweet, bit of bitter
2-sweet, vegetal, delicately bitter, bitter aftertaste
3-sweet, vegetal--like sweet green peas, nothing fruity, just sweet and green, and less bitter
4-more intensely sweet vegetable, yum
5-cleaner still than before, sweet vegetable, green, bitter aftertones
6-very delicate early spring baby vegetables
leaves like young alfalfa hay with a lot of green left in it
2009 norbu lao mansa sheng pu erh, yunnan
1-still more bitter, vegetal, no sweet yet
2-bitter, vegetal, no sweetness
3-still dominated by bitter, but more vegetal flavors coming through; given the predominance of bitter, though, will retire this one from this tasting
Leaves smell like fresh cut grass after rain
Conclusions: the 2009 sheng is too green for me yet; not sure that it can age well in the small sample that I have, however. I like the 2007 and 2008 teas each in different ways--the 2007, while a white bud version, is so smoky that it seems heartier than the leafier 2008 tea, which is so strongly vegetal. The 1992 is a revelation, and make me want to retry the loose pu erh I got from wing hop fung that I quite disliked at first brewing. With more carefully controlled portions and brewing times it might be a different animal althogether, and should be, for the price (it was quite expensive).
Later tonight I'll go at it again with some of the new shu or cooked pu-erh samples I've gotten. There are more of those, and after playing with this series I can see why. The cooking gets you a lot closer to the 1992 pu faster, even if not quite as smoothly.
Posted 29 August 2009 - 05:18 PM
Posted 29 August 2009 - 05:30 PM
And am now very curious about the 'purple bud' 2006 sheng cake I bought from norbutea as well, which says in the description that the purple leaves have a strong bitter note. But it is a 2006, so a bit older still than the 2007 and 2008 which were both quite nice.
But that's a matter for another tasting.
Posted 29 August 2009 - 06:20 PM
Posted 29 August 2009 - 06:32 PM
Posted 29 August 2009 - 06:41 PM
That bamboo sheng is a particularly easy one to like.
Posted 29 August 2009 - 09:28 PM
preheated cups, 0.1g tea to 30mL, water just off the boil
rinsed 20 seconds, drained, set about 2 minutes before brewing...
round 1: 10 seconds: all of them are much darker liquors than all but the 1992 pu-erh from the earlier brewing
round 2: 15 seconds
round 3: 30 seconds
round 4: 30 seconds
round 4: 45 seconds
round 5: 45 seconds
round 6: 60 seconds
and smelled the leaves again for a description after the 6th brewing.
2006 Hainan Tea Factory "Peacock Quest" from Yunnan
1-warm earthy slightly smoky bit of fruit/sweetness
2-earthy, bit of bitter, no sweet this time
3-sweet before earthy, no bitter except at the aftertaste
4-(accidentally 55 seconds) bit more bitter, earthy, the sweet is missing from this one
5-fruity and earthy, much less bitter than the previous
6-more fruity coming up, just a hint of sweet, almost tangy
Leaves sweet, fruity, caramel, not strong earthy
2007 Yong De Zi Yu Tea Factory Ecological Old Tree RIpe Cake, Yunnan
1-primary impression of earthiness, nothing else really strong yet
2-very smooth, again no dominant flavors--bit of sweet, bit of earthy, touch of smoke
3-again, very balanced, nothing stands out
4-balanced, warm, earthy, bit more bitter
5-Just not enough tea to water? still mellow and a bit thin, but nothing objectionable otherwise
6-still thin, a little lightweight, mild
Leaves also mild scent
2007 Mengyang Guoyan Tea Factory Golden Peacock from Yunnan
1-mellow, warm, earthy, quiet
2-warm, caramel, grounded, bit of bitter
3-more sweet notes, warm & earthy
4-fruity, earthy, bit of sweet
5-fruity first, then earthy
6-woody, fruity still there, but more earthy again
Leaves earthy, woody, caramel notes
2006 Haiwan "Gong Ting" 100g Shu Pu-Erh Tea Tribute Brick (a very lovely compressed tea with a special stamp)
1-earthy, some sweetness, hint of bitter
2-hint of fruit, earthy
3-sweet first, then earthy, then bit of bitter
4-sweet, fruity, lovely, bitter and earthy essentially absent
5-fruity more than sweet, earthy, hint of bitter
6-fruity, sweet, hint of bitter
Leaves sweet, earthy, not much tart/fruity however
All of these teas still have more to give, but my capacity for drinking tea at one time, even 30 cc at a sip, is not unlimited. I also need to work on my tea flavor vocabulary, as I'm falling back too often on the same words while recognizing that the teas are more complex than that.
I like the first and the last one best, although I think the 2nd one simply needed more tea to show off its true nature better. The back and forth they show between sweeter and earthier and fruity in different infusions was very interesting. I only have a tasting sample of each, except for the brick, but have filled my tea cabinet at home and tea drawer at work quite thoroughly. I need to drink through what I have to some extent before I can get more, although there is the enchanting prospect of building up a library of pus for future drinking.
And, though at home I have no good setup for aging pus (presently no AC and no interest in investing in a wine cooler to keep temps steady for them), I could put a box of them in the office at work--a bit dry, but the A/C at least keeps things steady temperature, and I could add a bit of humidity easily as discussed up topic if so inclined.
Edited by Wholemeal Crank, 29 August 2009 - 09:29 PM.
Posted 30 August 2009 - 06:51 AM
This is a nice selection of ripe pu-erh to taste, and I agree with the Harney guide that side by side comparisons are a fine way to develop your tea palate. I am curious, though, as to the 0.1 g per 30 ml ratio? Was that a Harney suggestion? It's less than a third the strength for western style brewing and about 1/15 to 1/20th the strength for usual gong fu strength.
Posted 30 August 2009 - 07:18 AM
I was trying to scale back to a small quantity so that I could indeed drink several infusions of each tea; and guessing by eyeball that I probably normally do enough infusions from about 10 grams for a quart of tea, and trying to aim for a similar ratio.
The tea liquors from all of the shu/cooked pu-erhs looked about what I expected, although the 3 sheng/raw pu-erhs from yesterday had much lighter infusions.
As I work with the scale I'll have a better idea of what I've really been doing, and adjust accordingly.
Posted 30 August 2009 - 07:25 AM
From the thread, many of you know a lot more . I think it is a semi-fermented aged tea: does anyone have a reference on how thwey actually make the stuff? I love the tangerine versions I've had but to be honest that mainly because tea in a dried tangerine skin is just cool.
Posted 30 August 2009 - 08:57 AM
Most of the puerh I was reporting on in the two tastings above were 1 oz or 25 gram samples. It seems like a good way to educate my palate.
I also need to get back to wing hop fung on a day when they're less crazy busy to see if I can sample my way through some of their older pus.
Posted 30 August 2009 - 02:14 PM
Have you developed a taste for certain pu-erhs? Shu (ripe) or sheng (raw) in general? Aged?
Posted 30 August 2009 - 04:10 PM
First a 2005 Yong Pin Hao Stone Pressed Yi Wu Mountain tea cake (sheng, raw)
Source: Yong Pin Hao Tea Factory
Varietal: Yi Wu (Mengla) Yunnan large leaf, sun-dried
Scroll down on the listing to see a photo of the type of stone press they use to produce these cakes.
Dry leaves: mild camphor
7 g in a 120 ml (to the lid rim) gaiwan
Rinse 20 sec X 2, Rest 30 sec
1: 7 - Temp - just off boil (est 110 F), medium yellow color, camphor, vague fruit, could have started this infusion longer.
2: 15 - Temp 205 F, astringent, vegetal
3: 30 - Temp 212 F, astringent, fruit over vegetal
4: 20 - I pulled back to 20 sec thinking I may be pushing this to hard and getting more astringency as a result. Temp - 212 F, astringency less in your face, a little vegetal-bitter, plus some component I cannot quite identify. I don't find the nutty taste Yunnan Sourcing mentions.
There is also an underlying mild sweetness in this tea that I did not note above. I think it helps balance the vegetal- mild bitterness.
I don't care for this enough to order a cake, but I am now curious about other older ones from this producer and may order a couple of samples.
Posted 30 August 2009 - 10:26 PM
Vintage: Spring 2003
Produced under the authority of the CNNP (China National Native Produce and Animal By-Products Import and Export Corporation)
Menghai area ripe pu-erh tea blend.
Brewed 7 g in pre-heated 170 ml Yixing (clay from the 1970s - 90s) filled to about 150 ml level with 212 F water.
Rinse 20 sec X 1, rest 30 sec.
1: 05 - brown-gold liquor, earthy, medium creamy mouthfeel, very slight sweetness.
2: 10 - darker liquor, thicker mouth feel, earthy dominant over sweetness, faint astringency and bitterness (which may be in the pot clay due to brewing a very bitter sheng recently).
3:20 - smoother still, medium creamy mouth feel, decreased earthiness, but still present.
Many infusions left in this, but I stopped at this point, since Wholemeal Crank is right - only so much tea you can drink in a day. Plus, three to five infusions will usually tell you what you want to know initally about a new tea leaf.
I think this is an okay, but not great, everyday shu that is fairly priced. It has no off aromas or flavors, is earthy, smooth and creamy.
YMMV - tasting notes or reviews like this are best considered to be just one more data point. Just because one person likes or dislikes a tea, that may or may not be similar to what you get out of it. Too many variables in brewing and differences in taste and taste preferences.
Posted 30 August 2009 - 10:34 PM
Too many variables in brewing and differences in taste and taste preferences.
Case in point, the 2nd pu-erh cake I bought from Ten Ren: the first brewing tasted just like mud. Not bitter, not horrible, but just like mud--while basically trying to duplicate the brewing conditions I typically used for my first pu cake, with no major deviations that I could think of.
The 2nd & subsequent brewings were delicious, very nice pu.
Posted 31 August 2009 - 10:18 AM
I didn't have much issue with this on Saturday, when I was mostly working with samples, but now I've got a larger chunk of a regular cake facing me, and would like to do it justice.
Posted 31 August 2009 - 11:00 AM
A 20 second rinse or two should be sufficient to wash the leaves and flush off debris. Then a 30 to 60 second rest will let the leaves begin to open up a bit. So you can try one rinse and a rest and then see if it brews an infusion to your liking.
Beyond that, each brief infusion will allow it to open up further and release more and often different flavors.
Hope that helps.
Posted 31 August 2009 - 01:27 PM
Posted 31 August 2009 - 06:43 PM
This is the fourth or fifth brewing of this pu, and today my impression is still one of earthy and sweetness, but a mellowed earthiness, and a sweetness that is not fruity or cloying but just there, and very nice.
Posted 07 September 2009 - 05:33 PM
2006 Hainan "Purple Bud" Sheng Pu-Erh Tea Cake from norbutea.com
label warned that purple anthocyanins can be bitter, so I used a quite low leaf to water ratio per their suggestion
1 gram in 100mL yixing pot, preheated
rinsed 20 seconds
waited 2 minutes or so
first steeping boiling water 15 seconds--fruity, tart, smoky, thick body, wow
2nd steeping, 20 seconds--similar
3rd steeping, 20 seconds--still incredibly fruity, bit of earthiness coming on
5th at 30 30 seconds--more earthy, less fruity, decreasing body a bit
A very interesting tea. I think this is going to continue to age well.
And I have made a temporary inroad on the aging tea problem--put the larger portion of my pu cakes in envelopes in a file drawer of my desk at work. It's a bit more climate-controlled than my house, at least.
Posted 12 September 2009 - 03:18 PM
and brewed away. I preheated the pot with boiling water, added 1 gram of leaves, rinsed 20 seconds with 1 oz boiling water, then started making infusions. I infused about 1 to 1 1/2 oz water each time, and reheated the water to a boil or nearly so every four infusions. I rinsed the leaves briefly--add hot water, swirl, pour off--for the early rounds when the leaves sat more than a minutes between sets of infusions. I used such a small quantity of leaf and water because I am drinking this by myself, and as I anticipated many rounds of infusion, even at one ounce apiece it was going to add up--.
And then the tasting:
10" fruit first, smoky later
10" smoky and fruity immdiately, both
15" again more of the fruity, and the warm background smoky; bit of astringency
20" fruity, smoky, earthy, no astringency
break, 10 minutes
20" should have rinsed leaves first, but didn't: darker than the others by quite a bit, and rather bitter and astringent, yikes, will rinse after next break
30" back to fruity, smoky, hint of sweet
30" very similar, bit of astringency
45" marvelous
break, 10 minutes (taking the picture you see above), rinsed leaves quickly before starting again
45" sweet, fruity, vegetal too
60" fruity and floral again, so good it was gulped, no discipline here
60" (same problem, sluurrrppp, gone!)
75" smoky is essentially gone, but fruity and floral opened up, love it, too hot still to gulp, but lovely, have to sip slower and appreciate it
gap 4 minutes
90" sweet, fruit, floral
90" same
150" bit more dilute but still delicious
180" floral dominant, more delicate, delightful
gap 5 minutes
5' delicate, floral, sweet, fruity
7' same
8' still delighful, delicate, sweeter and more floral, even. awesome.
10'(tapping fingers, checking timer, lifting lid and sniffing deeply, impatient, want more NOW!) losing strength, a little more vegetal than floral, still sweet, though
15'fruity, vegetal, floral, hint of bitter, may have overdone a bit.
Stopping now because the infusion times are getting just too long.
That's 20 infusions, about 25 ounces of tea, and an hour plus of pleasure from ONE gram of tea. And this brewing really brings home the way the flavors 'open up' during the infusions--the first impressions of smokiness give way to an incredible fruity, floral, sweetness that was overwhelmed by the smoky earthiness when I brewed this tea 'in bulk' as I usually do at work--several longer infusions with a higher water to leaf ratio to brew a quart thermos' worth of tea. This is a case where all the elements--the tea scale to measure that teeny bit of tea, the tiny teapot, the multiple drinking cups, timer, and the careful protocol--really added a lot to my enjoyment. I should probably post a link to this in the 'is it worth it?' topic, because the answer today is yes!
At $16 for the 250-gram cake, even plus the shipping, that's a heck of a bargain.
Posted 12 September 2009 - 11:21 PM
The label says its a 'Mixed Flower Puerh' and indeed you can see flowers pressed into the outside of it. I'm not sure how much of it is flowers, but a 1 gram piece with the same ounce of water I used for the norbu white buds sheng discussed above made for a pretty dilute tea. I think it wants a quite different treatment, and will have to play with it a bit.
Posted 15 November 2009 - 04:04 PM
Interestingly, it tastes very similar to the first puerh beeng I got from Wing Hop Fung, which came in a box long since discarded, and whose sole surviving label does not, as far as I can tell, have either character--raw 生 or ripe/cooked 熟--on the label. But my Palace Seven Sons Cake from TenRen looks like it is 生/raw (see the note on the image upper left).
Edited by Wholemeal Crank, 15 November 2009 - 04:06 PM.


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Buyers Beware: You Can't Avoid ACA Costs
Who's on the hook for bearing the additional costs of healthcare reform? Buyers and suppliers see the ACA price saga unfolding quite differently.
Buyers of staffing services assert that they are not going to pay for ACA, but that's very much in conflict with the way suppliers feel about the situation.
According to a recent survey by Staffing Industry Analysts, the majority — 44 percent — of suppliers said that they will pass on the full costs to buyers in the bill rates.
Additionally, twenty eight percent said they would pass it on to both buyers and temporary workers in the forms of higher bill rates and lower wages for the workers. Another 9 percent said they would absorb the cost via lower margins. Five percent said they would pass it on to the temps — read: lower wages. There were some firms, 14 percent, that said their firms have fewer than 50 full-time employees or that their business model relied on part-time/seasonal workers, exempting them from the employer mandate.
But here's the thing. Assertions notwithstanding, buyers are going to end up paying one way or the other. The choice is either higher bill rates or lower quality temps that these suppliers will send you. Contingent workforce managers have adapted tools like the VMS to efficiently drive margins down. They have negotiated prices to the point where suppliers are operating on very thin margins. It's not like there's room for fat. So, note to buyers--be gracious and open to negotiations. If you're too effective at avoiding ACA costs, you may end up paying it for it in diminished quality.
CommentsAdd New Comment
Roy Fazio 10/11/2013 07:08 am
The margins in the staffing industry have been driven so low, that there can be no choice but to pass on the costs of the Affordable Care Act to clients. This is especially true for those staffing companies that believe in the need to be compliant with the law and provide insurance to their qualified workers. Our staffing association, ASGroup, has been working for over a year to understand the law using top advisors like Alden Bianchi, Esquire and top insurance brokers to strategically keep the cost at minimum and be compliant with the law. We are entering into a new age in staffing and want to be "cutting edge" in our vision of where we should be. ASGroup is rolling out a self insured, off shore captive, health plan that will be reducing our present costs of health insurance by 40 % or more. We anticipate a pass on to clients of about 18 to 31 cents per hour. Companies interested in learning more can contact me about ASGroup and our approach. Roy Fazio, ASGroup Chairman, (Partner in Protocall Group) 856-667-5129
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COMSTOCK PARK, Mich. (WZZM) -- The West Michigan Whitecaps held their winter banquet less than three weeks after the fire that damaged Fifth Third Ballpark, and some notable Detroit Tigers were in attendance.
The Winter Baseball Banquet was held Thursday evening at DeVos Place in downtown Grand Rapids. It was the Whitecaps' first public event since the January 3 fire that destroyed the first base concourse, 12 suites, and caused a partial roof collapse.
2013 American League Cy Young Award winner Max Scherzer, and Tigers general manager David Dombrowski attended, along with 20 Tigers players, coaches and staff.
Proceeds from the Winter Baseball Banquet go to the Whitecaps Community Foundation, which will donate funds to the YMCA Inner-City Youth Baseball and Softball Program and the Detroit Tigers Foundation. More than $565,000 has been raised through the Whitecaps Winter Banquet for the charities.


text: Getting a degree is just the beginning. Real success means discovering the things you didn't learn in school, from building a professional reputation to choosing a fulfilling career path to gaining financial freedom. Compared to traditional education, online learning offers you the independence and flexibility to balance your education with other important parts of your life so that you're better prepared for personal and professional success. We're dedicated to helping students, recent grads, and young professionals develop the critical life skills they need to graduate and thrive in the next stage of their lives.


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Christmas Markets Open Across Germany
Heart-shaped biscuits on sale at the Christmas market on its opening... News PhotoChristmas,Christmas Market,Christmas Tree,Cultures,Day 1,Frankfurt - Main,Germany,Heart Shape,Horizontal,Human Interest,Market,TreePhotographer Hannelore FoersterCollection: Getty Images News 2012 Getty ImagesFRANKFURT, GERMANY - NOVEMBER 26: Heart-shaped biscuits on sale at the Christmas market on its opening day on November 26, 2012 in Frankfurt, Germany. Christmas markets, with their stalls selling mulled wine, Christmas tree decorations and other delights, are an integral part of German Christmas tradition, and many of them opened across Germany today. (Photo by Hannelore Foerster/Getty Images)


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by (Name Withheld) To All, I just returned from Haiti with Hebler. We flew in at 3 AM Sunday to the scene of such incredible destruction...
In 2010, John Kasich put out an ad called "Two Paths" to present his vision for the state of Ohio. Four years later, "John Kasucks" provides us with an...
Alison Weir: The Hidden History of How the U.S. Was Used to Create Israel
Chicago-area woman alleges illegal strip-search by arresting officers
Cops Force Woman to Erase Video of Husband's Arrest Before They Charged Him With Felony
Senate Bill S510 Makes it illegal to Grow, Share, Trade or Sell Homegrown Food
Libertarians Demand Ouster of Kasich Crony Amid Allegations of Corruption
Copyright © 2013 Foundation Media.


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Cozy Up to the Fuzzy Sweater Trend
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Cozy Up to the Fuzzy Sweater Trend
Blame it on our childhood petting zoo obsession, but we have a soft spot for fuzzy sweaters. They're warm, adaptable, and add a fun, textural component to any outfit, in other words: they're irresistible. Read on to see how Lily Collins, Katy Perry, and more are working the trend.
- 2 of 29
Katy Perry
Out and about in London, the "Roar" singer riffed on her Temperley London knit's youthful vibe with a schoolgirl look that included a Chanel backpack, and a checkered mini skirt and matching blazer by Marni.
- 3 of 29
Lily Collins
Dining out in Beverly Hills last week, the actress paired her Topshop V-Neck Jumpsuit ($80) with a Minkpink Fashion Faux Fur Long Coat ($105) for a dramatic monochrome look that she punched up another notch with a red lip and matching clutch.
- 4 of 29
Ashley Madekwe
Half the fun of this trend is experimenting with different textures. We love how the actress/Ring My Bell blogger contrasted the sleek shine of a patent leather skirt with the downy fuzz of an Angora Crop Jumper ($136), both by Topshop. Also on Madekwe: a Balenciaga jacket, Alexander McQueen clutch, and Saint Laurent shoes.
- 5 of 29
Fearne Cotton
Spotted at the BBC Radio One studios in London, Fearne Cotton channeled early '90s Seattle in a grunge-chic ensemble that included a floral print Drop Waist Dress ($62) from her Very.co.uk line, a Topshop cardigan, Alexander McQueen boots, and a Mulberry bag.
- 6 of 29
Lauren Conrad
The newly-engaged Conrad kept it casual at LAX in a classic skinny jean/sweater combo which she paired with a Chanel Jumbo Weekend tote bag, Emmanuelle Khan sunglasses, and LC Lauren Conrad ankle boots ($60).
- 7 of 29
For F/W 13, designer Thornton Bregazzi had the fashion flock drooling over this sweater/pencil skirt combo that toed the line between structured minimalism and woolly eccentricity.
- 8 of 29
Richard Nicoll
The designer sent models down his F/W 13 runway in understated, tonal looks that reminded us that this trend has a grown-up side.
- 9 of 29
This deep (deep) v-neck from the F/W 13 collection draws out the fuzzy sweater's latent sex appeal.
- 10 of 29
Street Style
If you're keen to play both naughty and nice, toughen up a powder blue cowl neck with accessories spiked with studs and metal hardware.
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Street Style
Keep that warm fuzzy feeling going strong with a skirt that also features a tactile fabric, or even feathers.
- 12 of 29
Street Style
Make the trend gods smile with and outfit that incorporates another big fall style: plaid.
- 13 of 29
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Super Plush Angora Sweater ($245) in Sapphire
- 15 of 29
Iris and Ink
Angora-Blend Sweater ($148) in Pastel Pink
- 16 of 29
Miu Miu
Mohair-Blend Sweater ($880) in Black
- 17 of 29
Origan Sweater ($305) in Yellow
- 18 of 29
V-Neck Angora Jumper ($230) in Pale Blue
- 19 of 29
River Island
Angora Cocoon Sweater ($100) in Bright Pink
- 20 of 29
Stella McCartney
Textured Wool-Mohair Sweater ($739) in Grey
- 21 of 29
Knitted Long Fluffy Cardi ($96) in Navy Blue
- 22 of 29
Alexander Wang
Fur Spine Pullover ($1825) in Pumice
- 23 of 29
Furby Sweater ($88) in Multi
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Vanessa Bruno
Angora Blend Sweater ($464) in White
- 25 of 29
Chloe Sevigny for Opening Ceremony
Hairy Pullover ($250) in Powder Blue
- 26 of 29
Fluffy Geo Jumper ($80) in Neutral
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Angora Sweater ($80) in Ecru
- 28 of 29
Emporio Armani
Crew Neck Sweater in Mohair Wool ($595) in Pink
- 29 of 29
Alexis Barrell
Mohair Airbrush Jumper ($620) in Turquoise and Grey


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All Your Job Are Belong to Us
The US Army launched a trend of a kind when it first released a game called America's Army, "to provide the public a virtual soldier experience that was engaging, informative and entertaining" — and ultimately attract potential recruits.
The game proved so popular that businesses are following suit with their own industry-specific tasks and aims. Playing on the current popularity of online social games like Farmville, Citiville and the like, some major global brands have decided to release their own games as part of their recruiting and candidate engagement strategies.
Fancy shooting zombies in the kitchen of a busy Manhattan hotel while planning the next lettuce order? Jumping over rolling barrels of toxic waste while getting around to source the best energy deals for a hi-tech plant? Well, no, but not far off either.
Siemens launched Plantville, a game that simulates the experience of running a virtual plant, complete with KPIs and budgeting for process improvement. Tom Varney, head of marketing and communications, also believes bringing the game to school children could improve the image of manufacturing jobs with young people, and hopes it will help circumvent the looming skills shortages.
A similar approach is being used by Marriott International: My Marriott Hotel is a facebook game that aims to give players a realistic picture of the challenges involved in managing the smooth running of a kitchen in a Marriott hotel (no zombies involved as far as I know).
Interestingly, Marriott International's Global HR executive VP, David Rodriguez, suggests the game may fill a gap in emerging markets where the hospitality-industry tradition is less prestigious or established, such as India and China, in order to interest the 18-27 age group in careers in the industry. Mobile gaming is one of the next developments for the Marriott games series that will also cover other aspects of the business.
As you would have guessed, if it is targeting young adults, then there must be an app for it. Even PepsiCo has gotten into the act, launching a series of apps that provide prospective candidates with insights on the jobs and company.


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The Metareality Podcast is a weekly podcast hosted by Kimberly Winnington about virtual worlds, virtual reality, social media and other tech related topics.
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The Virtual Winds of Change
This week we talk about some new features that have been recently implemented by Linden Lab, we discuss new research that finds that virtual worlds can cause behavioral changes, we take a closer look at the role of art in Second Life, and more! … Continue reading
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- Northern New York Newspapers
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The Neighbors of Watertown Inc. has finally closed on the purchase of Empsall Plaza on Court Street.
Neighbors purchased the 3,000 square feet of space most recently occupied by Velocity on Dec. 18 from Psychedelic Entertainment LLC, Englewood, Calif., for $130,000. The closing took a little longer because it contained a complicated easement, officials said.
That space, at 122-30 Court St., is actually two separate properties. A third property at the back of the building also has been sold in a separate transaction to a different buyer.
The housing redevelopment organization plans to begin renovating the 3,000 square feet of space as soon as it can, said Executive Director Gary C. Beasley.
We completely own it now, he said.
The floor above the Velocity space will be converted into 13 or 14 apartments, Mr. Beasley said. The buildings facade also will undergo renovations and a new side entrance will be added. The Velocity space will be put to commercial use; Neighbors has talked to potential tenants for that space but nothing has been finalized, he said.
Plans also call for a second elevator because the existing one is aging and difficult to find replacement parts for. It would give tenants of the Brighton access to an exit that leads to the J.B. Wise parking lot. The lobby also will get an upgrade.
In 1992, the agency completed renovation of the Brighton Hotel, which was developed into a 36-apartment subsidized complex.
Needing to replace the elevator, the organization jumped at the chance to acquire the space when it heard the California company failed to pay back taxes on it. As part of the deal, Psychedelic paid $22,644.02 to the city for the back taxes and the propertys tax sale certificate.
The Empsall Plaza building actually is broken up into four parts. It consists of the two sections Neighbors recently acquired, the Brighton Apartments and a back part facing the J.B. Wise parking lot, which houses the Tunes 92.5 FM radio station, an insurance agency and a hair salon.
On Dec. 12, the section facing the J.B. Wise parking lot was acquired by Bayview Loan Servicing LLC, the Coral Gables, Fla. lending company that held the mortgage, for $315,419, said City Assessor Brian S. Phelps. That transaction, called in lieu of foreclosure, avoided both parties having to go through the more costly process of foreclosure and entailed a simple sale of property.
Mr. Beasley has said Neighbors has no interest in acquiring that section of the building.
Opened in 2006, Velocity closed suddenly in July. Velocity offered laser tag, a soft-play gym and arcade games, mainly for children. German Leon, a Los Angeles actor and director who owned Psychedelic Entertainment LLC, purchased the two individual but connected buildings for $60,000 seven years ago.
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Clemson Universitys carillon bells ring out from a tower on Tillman Hall.
Music professor and carillonneur Linda Dzuris plays Call Me Maybe for a small group of carillon students on the first day of class Tuesday.
The bells are at the top of Tillman Hall, a few flights of stairs above where the clock faces rest.
One of the clock faces on Tillman Hall will need to be removed in the next year so engineers can haul a new large bell up to the tower.
Clemson University carillonneur Linda Dzuris climbs up a flight of stairs from the keyboard room to look at the bells.
Carillonneur Linda Dzuris marks up her sheet music as she practices a piece in the cabin, which holds the keyboard for the carillon and is one small flight of stairs away from the bells.
Clemsons carillon has 47 bells, ranging from about 20 pounds to more than 4,000.
The gears and wires inside the carillons mechanism take up most of an entire floor of the tower.
The carillon pegs require significant force and are played with the heel of the performers hand.
The carillon is played with mechanical wires and gears, but aside from the quarter-hourly tones, it does not use electricity.
A carillons pegs have to be hit with significant force because the hand motions, assisted by mechanical devices, need to swing bells weighing up to thousands of pounds.
Clemson Universitys Tillman Hall is in the heart of the campus and the nearby Bowman field is the best place on campus to hear the bells tone, carillonneur Linda Dzuris said.
Performers have to climb several flights of stairs to reach a cabin with the keyboard and another flight to access the bells.
The carillon bells are set to ring automatically every 15 minutes, but everything else heard out of the tower is played by hand.
Clemsons football stadium is one of many panoramic views from the top of a cramped bell tower.
Clemsons Carillon Garden is within sight of the playable carillon that caps Tillman Hall, but the old bell in the garden is no longer played.


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The Coaching Wire: Wednesday, Feb. 6, 2013
Jason Gesser named Wyoming quarterbacks coach
Jason Gesser has been named quarterbacks coach on Dave Christensen's Wyoming staff. Gesser, a former Washington State quarterback who finished seventh in the 2002 Heisman voting and led the Cougs to the 2003 Rose Bowl, was Idaho's previously offensive coordinator and quarterbacks coach stepped in as the interim head coach when Robb Akey was fired last season. Gesser fills the spot of former Cowboys' receivers coach Jason Ray who left to take the same position at Oklahoma State. His connection to Wyoming was through Cowboys' associate head coach Pete Kaligis, whom Gesser has known since Kaligis recruiting players from Eastside Catholic High School in Seattle, where Gesser was coaching in 2009. Wyoming offensive coordinator Gregg Brandon, who previously coached quarterbacks, has been switched to running backs. Derek Sage will continue to coach wide receivers. Jim Harding and Kaligis will split time between offensive line and tight ends.
Nevada's Ken Wilson headed to Washington State
Nevada assistant Ken Wilson has accepted a job on Mike Leach's Washington State staff as linebacker coach. Wilson, who is longtime friends with retired Wolf Pack head coach Chris Ault, spent nearly 25 years at Nevada as an assistant coach and assistant athletic director at Nevada. He had three separate stints at Nevada (1989-92, 1994-95 and 2004-12) in a variety of roles, including time as the team's defensive coordinator.
Anthony Midget to join Penn State staff
Less than two weeks after he left Georgia State for Marshall, defensive assistant Anthony Midget will join Bill O'Brien's staff at Penn State. Midget takes the spot that became open when defensive coordinator Ted Roof left for Georgia Tech. Defensive backs coach John Butler was promoted, leaving his previous position vacant. Midget was GSU's defensive coordinator in 2012 and secondary coach and special teams coordinator since 2008. He was an All-American defensive back at Virginia Tech and was drafted by the Atlanta Falcons in 2000.
Former Colorado assistant J.D. Brookhart leaving college coaching
J.D. Brookhart, who served as Colorado's passing game coordinator, tight ends and special teams coach under Jon Embree the past two years, has decided to leave college coaching to work with the Carl J and Margot A Johnson Foundation, a Dallas-based Christian organization he worked for in 2010. Embree's entire staff was let go after going 1-11 last season. "I was fortunate enough to be in two places total — one move — in 14 years," Brookhart told the Denver Post. "Now this is going to be four houses in five years for me. It's not something I want to go and pursue a place where we could be let go in another three years."


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American College of Physicians: Home Care Guide for Advanced Cancer
This adjunct to the America College of Physicians Home Care Guide for Cancer addresses end of life issues that concern cancer patients, their families and friends. The primary goal is to help plan near the end of life, and maximize life quality during this difficult time. This is a comprehensive and extremely well constructed publication that addresses everything from pain control to grieving to helping younger people cope with death. For those concerned, it is a "must read".
Americans with Disabilities Act Document Center
Duncan C. Kinder, J.D.
The Cancer Survival Toolbox
The Cancer Survival Toolbox is a free, self-learning audio program that has been developed by leading cancer organizations to help people develop important skills to better meet and understand the challenges of their illness.
Mothers supporting Daughters with Breast Cancer
A non-profit organization providing free support services designed to help mothers who have daughters battling breast cancer.
NCI: Taking Time: Support for People With Cancer and the People Who Care About Them
Outstanding guide from the National Cancer Institute that covers many challenges of coping with a cancer diagnosis. Who should you tell about your cancer? What about changing doctors? What about sex and body image? These topics and more are addressed with caring and insight.
NCI: Young People With Cancer, A Handbook for Parents
An outstanding guide for parents of children living with cancer from the National Cancer Institute.
Penn State University: Pediatric Home Care Guide
Text of guide for families caring for children with cancer at home.
Strength for Caring
Strength for Caring is a program that addresses the complex needs of a person caring for a loved one with cancer. This community-based program is free of charge and provides comprehensive education and support for caregivers.


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Grade Level: 6th – 8th grade
Subject Matter: Physical Science
National Standards: NS.5-8.1, NS.5-8.2
Magnifying glasses, one for each student or group of students. If possible, use a variety of magnifying glasses of different sizes with different types of lenses.
Small mirrors, one for each student
Rulers, one per pair of students
Index cards, one per pair of students
Light bulb and lamp fixture
One Permanent marker
Reflection: the process in which light bounces off a surface, such as a mirror.
Refraction: the process in which light passes through a material, like glass or plastic, and bends so that it changes direction.
Focal Point: the single place where all the light that is passing through a lens or bouncing off a curved mirror converges.
Focal Length: the distance between a lens or curved mirror to the focal point.
1. Begin the lesson by having students watch the Science Friday video "Happy Birthday, Telescope." Begin a discussion with the students on what they know about telescopes. What do we use telescopes for? How do they work? Why are they important?
2. Tell students that they will conduct a series of experiments on how light interacts with mirrors and lenses, the key components of telescopes. Inform students that at no time should they ever use mirrors or lenses to shine light directly into their own eyes or the eyes of another person -- particularly when the light source is the sun.
Experiment 1 – Reflection
1. Assign students to work in pairs. Hand out one mirror and one index card to each pair of students.
2. Challenge students to use the mirror and ambient light in the room to create a spot on their index card that is as bright as possible. Students must place their index card on the table, but can move the mirror into different positions or angles.
3. After a few minutes of exploration, start a discussion reviewing their results. Were they able to create a spot on their index card? Ask students to come up with ideas on how they could make the spot brighter. Have students think about using multiple mirrors instead of just one mirror. Have three students use two and then three mirrors, to see what happens to the spot on the index card.
4. Assign students to groups of three or four, and hand out a mirror to each student. Challenge each group to use the mirrors in their group together to create a bright spot on one index card that is on the table. What method yielded the best results? Ask students to explain why they were able to create a spot on the index card. Did the number of light sources in the room change? How does light reflection relate to this activity?
Experiment 2 - Refraction
Note: When dealing with magnifying glasses, do not use sunlight as the source; it may cause a fire. Close the shades if the sun is shining brightly into the room.
1. Hand out a magnifying glass to each pair of students. Challenge them to use the magnifying glass and ambient light in the room to create a bright spot on the index card that is on the table.
2. Allow students to explore various ways to focus light onto the index card. After a few minutes, have a class discussion to review their results. How did they have to hold the magnifying glass? How far was the magnifying glass from the page? What did the spot look like?
3. Ask students to explain if the magnifying glass reflected or refracted the light. What are the differences between the two?
4. Using a ruler, have students measure the distance that the magnifying glass must be placed from the index card in order to yield the sharpest dot of light. This length is known as the focal length and is the distance from the lens to the focal point, the point where all light passing through the lens converges on one spot.
Experiment 3 - Focal Point
Prep: Take a regular, opaque white incandescent bulb, and use a permanent marker to draw small shapes directly on the bulb. Simple shapes with sharp details, like triangles, stars or thick arrows, are preferable.
1. Place the white bulb in the lamp fixture (without a lamp shade or other obstruction) and center it in the room. Turn the lamp on and turn off any other lights and close the shades, if any. Stand a few inches away from the light and hold an index card up. Ask students to describe how the light looks against the index card. Is it bright or dim?
2. Now take a few steps back and hold up the same index card. How does the light look against the card now? Walk as far back from the light source as possible and hold up the index card. How bright or dim is the light on the card now, compared to what it was before? Ask students to explain why the index card is more dimly lit in the back of the room. Explain how light spreads out in all directions from a light source, and that an index card far away from the source is collecting a much smaller percentage of light than one that is close to the source.
3. Have students work in groups of three or four, and use their mirrors to collectively create a bright spot on an index card that has been placed flat on their tables. How does the light on the index card look? How does it look compared to using the ambient light?
4. Distribute the magnifying glasses. Have each group of students position a magnifying glass and index card so that the shape drawn on the bulb is clearly projected onto their cards. For this step, it would be best to have one student hold up the index card as still as possible and face the light source, while another student changes the position of the magnifying glass with respect to the card. How does the light look? Can any of the shapes be seen clearly? How are they oriented?
5. Using a ruler, have students measure the distance between their magnifying glass and the index card when the image formed is clearest. This distance is known as the focal length of the lens in each magnifying glass. How does the focal length compare among different magnifying glasses, or for other groups of students with the same magnifying glass? How do you think this relates to the way telescopes form images of distant objects?
As light rays from a light source spread out, the light that is received at any point is greatly decreased as it travels farther away from the source. An object twice as far from a light source only receives one-fourth of the original light. An object ten times farther away receives one-hundredth of the original light! This is why even bright stars that are far away can be very difficult to see. In order to see stars more clearly, telescopes use mirrors or lenses to gather and focus as much of this dim light as possible. There are many different types of telescopes, but they all fall into three different categories: reflecting, refracting, and combination telescopes.
• What are some other science tools that use mirrors and/or lenses to magnify?
• Explain the relationship between refraction and rainbows.
• How do modern telescopes differ from telescopes built 100, 200 or 300 years ago?
• Name some examples in day-to-day life where reflection and refraction is used or seen. Are there any ways that these properties are used to make our lives easier?
Investigate the law of reflection using a mirror, protractor and low-cost laser level (available at any hardware store) by having students measure and compare the angle at which a beam of light hits a flat mirror and the angle at which it bounces off.


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This sprawling megalopolis is one of the most enigmatic places in America. At once a gaudy spectacle and a sublime patchwork of intimate neighborhoods, L.A. can be tamed-if you know where to look.
Author Tricia Romano Photography Amanda Friedman
JAZZ AGE RACONTEUR Dorothy Parker once said, "Los Angeles is seventy-two suburbs in search of a city." When she lived there in the 1930s, it was still practically the Wild West compared to the more settled cities of Chicago and New York. Today, L.A. is a megacity, the second-largest in the U.S., spread over nearly 500 square miles of beaches, foothills, bike paths and winding, tree-lined roads. All those suburbs—closer to 100 these days—are now connected by a latticework of some 23 freeways, with top-flight restaurants, bars, parks and hotels popping up like daisies. They're also connected by a proud, sun-dappled plurality: L.A. is a quilt of neighborhoods, each with its own unique identity—from the beach culture burgs of Venice and Santa Monica, to the arty hillside hoods of Los Feliz and Silver Lake, to the hubs of celebrity such as Bel Air and Beverly Hills, to the woodsy enclaves of Topanga and Laurel Canyon.
If you try to see it all at once, you're going to spend most of your time en route. So plan carefully—that way, you can hit the beaches, the hills and the shopping strips, and experience one of the most diverse, beguiling and, yes, laid-back cities in America.
Yes, I agree – three perfect days!
I love LA! I live in Chicago and visit my daughter in LA.
My perfect three days are
A Day at the Getty – Night in Hollywood
A Morning & Afternoon Hiking (Runyon canyon)
night in Hollywood
A whole day and night in Malibu!!!
Three Perfect Days in LA


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With smear campaigns and even legal drama, Apple and Samsung have been at war for some time now. And with a new Samsung phone accessory in development, we know exactly where the next battle will be fought.
According to Bloomberg, the company is working on a smart watch that could rival the iWatch, a new Apple accessory that's also reportedly in development. And the potential for cut-throat competition between the two companies is already a hot topic, with the Wall Street Journal calling this their "next battleground" and 9to5Mac quipping "the smart watch race is on."
Samsung has actually confirmed they're working on this fun gadget, but they haven't really revealed anything about it. Still, there's speculation that it may be marketed as part of Samsung's Galaxy line. "One would think that a product like this would fall under the Galaxy naming scheme and be called something like the "Galaxy Watch," writes MobileSyrup.
Meanwhile, leaked screen shots obtained by Slashgear that puportedly show the device back that assumption up, with a view of the watch face displaying the name Samsung Galaxy Altius.
Even though we don't know much yet about the upcoming device, if we judge by existing smart watches, like the Pebble or Sony's SmartWatch, we can make a few assumptions.
Samsung's smart watch will most likely be a bluetooth-enabled accessory that allows you to view updates and notifications from your phone, and will probably also include features like an actual clock, a calendar and music player.
Beyond that, it's hard to say. But since the smart watch market is looking a lot like an arms race these days, it's likely that this next Samsung phone accessory surpasses the Samsung-compatible Sony SmartWatch in terms of features. In any case, it'll have to, if Samsung wants to stand a chance in its next bout with Apple.