text:
- Coconut rice - what went wrong?
- garlic sauce in a blender
- My first time baguette
- Pumpkin bread
- Modernist Cuisine, Is it worth the money?
- moisture free wing sauce
- which bread book do I need
- Whats Cooking? Something fine and fancy or just good and delicious...
- Pork Loin stuffing ideas
- On food and cooking
Stella Culinary Blog
A Tasting of Sea Food | July 11th, 2015
For this Stella Underground, we decided to go all fish.
mixed seafood ceviche featuring octopus, halibut, blue spot prawns and scallop
served with a homemade tostada shell
One of my favorite summer dishes is a simple ceviche. Fresh diced fish mixed with lime juice, maybe sometimes a little tomato paste, or dare I say even a tiny bit of ketchup for sweetness. Add in diced tomato, red onion, and cucumber, a good amount of chopped cilantro, and adjust final seasoning with salt and a little bit of sugar to balance the acidity.
Allow to marinate for an hour or two, and serve alongside something crispy. For this dinner we served miniature, home made tostada shells. If you're feeling less ambitious, a simple bag of tortilla chips will always suffice.
If you want to try your hand a making ceviche, check out this classic Stella Culinary recipe. I also discussed my approach to making ceviche and some of the finer details involved in a recent episode of Ask Chef Jacob.
root vegetable chips with togarashi
Another simple yet addicting appetizer are these root vegetables chips. Carrots, parsnips, sweet potatoes, and beets are peeled and then shaved thin using a Japanese Mandolin. They're then soaked in cold water, and rinsed to remove any excess starch. The chips are fried at 300F until crispy, drained on a paper towel, and dusted with togarashi.
brioche bite with prosciutto, mozarella and basil
Our hamburger brioche bun dough is the recipe gift that keeps on giving.
In this iteration, we scaled the brioche buns to bite sized portions, dented the middle, and filled with prosciutto and burrata. Here's a more detailed step-by-step guide on how to make these delicious brioche bites.
First Course
compressed watermelon and plum salad, apricot-cardamom yogurt, micro basil,
awase spiced pistachios, smoked goat cheddar, balsamic reduction
For this course, the watermelon was compressed using a chamber vacuum sealer; this removes all the oxygen from the watermelon chunk giving a deep red, jewel like color with a more toothsome texture. The watermelon is paired with plums and laid on a strip of yogurt that's been pureed with apricots and cardamom. The dish is then garnished with awase spiced pistachios, micro basil and an amazing smoked goat cheddar form Redwood Hills Farms.
The dish is finished with a small drizzle of reduced balsamic which offers sweetness, depth and acidity.
Second Course
smoked salmon, beet & cider emulsion, pickled morels and asparagus stems, caviar, pea shoots
This dish was all about earthiness and acidity, and how those two flavors interplay with smoked salmon.
On the base of the plate is a simple emulsion made with roasted red beets and apple cider; as they're blended together, a small amount of canola oil was streamed in to slightly thicken the sauce and give it a smooth mouth feel. The red beet emulsion was painted on the plate using a brush.
Pieces of rolled smoked salmon where placed on top of the beet emulsion and garnished with pickled asparagus stems, pickled morel mushrooms, pea shoots, preserved lemon rind, and caviar.
Third Course
diver scallop, shaved green papaya salad with marinated tomatoes
and fish sauce, black garlic & lemon grass glaze
Simple and refreshing was the main focus of this dish.
We started with green papaya shaved on a box grater, and marinated with lime juice and fish sauce. The salad was completed with baby heirloom tomatoes, chopped peanuts, Thai basil, and cilantro.
The sauce was a reduced glaze made of black garlic and lemon grass.
Fourth Course
'sole meuniere;' basil glazed corn, capers, brown butter
This is one of my all time favorite fish dishes. Delicate sole, lightly coated in flour, and browned in a pan using a mixture of oil and butter. The sole is then sauced with brown butter and capers.
This being summer, we glazed corn kernels in a corn cob stock, and threw in Nueske's bacon and fresh chopped basil for some added flavor.
Fifth Course
duo of apricot and plum sorbet, creme fraiche, smoked sea salt
Apriocot and plum purees were spun into individual sorbets. The duo of sorbet was then garnished with creme fraiche and smoked sea salt; the former brought a rich creamy mouth feel, while the latter added complexity and seasoning.
Brioche Bites
Gooey. Salty. Chewy. Rich. Delicious.
These little brioche bites are an awesome party appetizer which can easily be baked a couple hours in advance. When you're ready to serve, simply refresh in a 325°F/162°C oven for about 5 minutes.
The bread base is made using our basic brioche bun recipe. After it's bulk fermentation (first rise), the brioche dough is portioned into 10g pieces and rounded.
Next, the dough is pinched in the middle and pulled outward into a disc shape; think of it like trying to make a mini bagel, without punching the hole all the way through. A thin slice of prosciutto is pressed down into the indentation.
On top of the prosciutto we laid chunks of burrata cheese, a style of fresh mozzarella with a gooey creamy filling.
After being filled, the brioche bites are proofed at room temperature for 1-2 hours, or until the outer ring of dough has doubled in size. You can also refrigerate for up to 24 hours at this point.
Before baking, simply sprinkle with a little bit of dried basil.
Bake at 375°F/190°C for 10-15 minutes. Everyone's oven is different, and because these brioche bites are so small, they do tend to cook unevenly. You'll want to rotate the baking tray from front to back half way through the baking process, and just keep on eye on them in general until you figure out how long these take in your oven. When the edges of the brioche bites are a toasty golden brown and the cheese is melted on top, they're done.
Either serve immediately or hold at room temperature for up to 2 hours. When you're ready to serve, pop them back in a 325°F/162°C oven for 5 minutes to warm and refresh.
Obviously these little brioche bites can be filled with anything you can imagine. including other cheese, salsas, fruit compotes, pizza fixings, jams, etc. Just be careful that the filling isn't overly moist, or you may have issues with a soggy bottom. But other than that, have fun and be creative.
Want to learn more about bread baking?
American Classics Reimagined | July 2nd & 3rd, 2015
What is there to say about American food? The topic is so broad, it's hard to even know where to start.
In honor of independence day, we wanted to pay homage to some of our favorite American flavor profiles while still creating a unique yet playful dinning experience.
snacks - short rib stuffed mushroom; "everything bagel" deviled egg with smoked salmon and caviar;
shrimp "cocktail" with herbed cream cheese; nacho cheese potato skin with pulled pork
When I sat down with Ben and Alex to plan out this menu, our creative thought process immediately turned into a discussion of our favorite American appetizers; the simple dishes we fondly remembered from our family get-togethers.
Short Rib Stuffed Mushrooms
Stuffed mushrooms are about as classic as it gets, with everyone having their own variation. For our stuffed mushroom bite we started by slow braising beef short ribs. After cooling slightly, the short ribs were shredded, while the braising liquid was reduced into a sticky, flavorful glaze. The shredded rib meat was then recombined with the concentrated glaze, and mixed with a little goat cheese for both depth of flavor and richness.
The short rib mix was then stuffed into large cremini mushrooms that were de-stemmed and hollowed using the point of a table spoon. From here it's just a matter of roasting in a hot oven until the rib meat is slightly browned on top, and the mushroom is fully cooked through, about 15 minutes.
Everything Deviled Eggs with Smoked Salmon & Caviar
For the deviled egg, we wanted to offer something familiar and comforting, but put a spin on the simple classic -- a flavor structure you commonly wouldn't find at a family gathering. We decided to draw inspiration from our east coast friends in the form of smoked salmon on an everything bagel.
The egg yolk filling was mixed with sour cream and cream cheese, and seasoned with toasted sesame seed, poppy seed, celery seed, and minced onion that was sweated in a mixture of white wine and butter. After filling, the deviled egg was topped with a piece of smoked salmon, a spoonful of Tsar Nicoulai Caviar, and a fresh sprig of dill.
Shrimp "Cocktail" Canape
Another favorite pulled straight from my childhood is a "shrimp cocktail" style dish that was always a family favorite. I still make it today when I have friends over for a dinner party.
When I recently had a bunch of my Stella co-workers over for the Mayweather-Pacquiao Fight, I pulled this one from the vaults because, 1) it's about as easy as it gets, 2) it's incredibly tasty, and 3) it always gets a sideways glance from professional "food snobs" that have yet to be introduced to this dish's awesomeness.
The at home version is simple; place a block of Philadelphia cream cheese in the center of a plate, cover with a good mound of bay shrimp, and douse with an egregious amount of spicy cocktail sauce. Serve along side a couple of butter knives and Ritz crackers, and let everyone go wild.
... if you're rolling your eyes at me, it's OK, I understand. You refuse to believe something so simple can be one of my all time favorite appetizers. But try it at your next party, and you'll be sending me a thank you e-mail in short order ... once your hand as a chance to recover from all the high fives you received ...
For our dinner, we spruced up the presentation a bit by turning this simple appetizer into a composed cannape; cream cheese whipped with chervil and chives, butter poached prawn, and homemade cocktail sauce. I was tempted to bake my own butter cracker, but to be completely honest, there's no beating a Ritz when it comes to this application, so that's what we stuck with.
Potato Skin
Arguably one of the best bites of the night was the deceptively simple, brew pub style potato skin. But we had an ace up our sleeve ... his name is Alex.
You see, Alex is pretty much an idiot savant when it comes to constructing what we lovingly refer to as "white trash" flavor structures. Case in point, his gooey, nacho cheese style sauce is second to none. Forget the bechamel based mornay, when Alex makes cheese sauce, he uses a trick straight from the commercial food play book -- sodium citrate.
Sodium citrate is a powerful emulsifying agent that allows you to melt cheese directly into a liquid base, in this case, milk. That's right, no starch thickener, no roux, no 100 year old mother sauce.
The result you achieve is a super cheesy, gooey sauce, just like you get out of can, only better.
Doctored with jalapenos and other spices, the sauce was poured into fried fingerling potato skins, and joined with pulled pork, sour cream, and a healthy squeeze of sriracha.
Don't worry ... we've already shot video on Alex's cheese sauce with a few different variations, as well as our method for pulled pork. Stay tuned.
Scratch Clam Dip with Lotus Root Chips
No Thanksgiving would be complete without eating copious amounts of clam dip and ruffles while waiting for the turkey to finish cooking. My younger brother and past Stella Sommelier, Nathan, has turned clam dip into it's own minor art form.
For this dinner we wanted to tackle something that is rarely, if ever, done; clam dip from scratch. We started with fifteen pounds of little neck clams and steamed them in a mixture of white wine, garlic, shallots, and butter. After the clams opened, the resulting liquid was reduced to concentrate its flavor and then re-incorporated with the shelled and diced clams.
From there we pretty much followed the basic clam dip game plan; sour cream, cream cheese, chives, lemon juice ... pretty basic stuff. But since we started with fresh clams and their resulting liquor from cooking, the flavor was absolutely amazing. It was served with a side of freshly fried lotus root chips, and of course, I forgot to take a picture. ;-(
First Course - Lobster Louis
lobster louis; sun gold tomatoes, charred asparagus tips, salmon roe, iceberg lettuce broth
After our epic snack session, it was time to send out the first course.
In the Stella Culinary School Podcast Episode 15, we go over classic salads, one of which is the seafood Louis. Traditionally, a Louis salad is made with shrimp or crab, dressed with a hot sauce and mayo based dressing, and served alongside ice berg lettuce, boiled egg, tomatoes, and asparagus.
In our version, we used the Louis as a jumping off point to inspire a chilled lobster salad.
The claw and body meat of the lobster were dressed with sauce vierge which we doctored with minced celery & red onion, pimento (a classic Louis flavor), and diced carrot that was simmered in a 50/50 mixture of champagne vinegar and sugar. For a small burst of heat which is traditionally achieved using hot sauce, we instead opted to use a mixture of togarashi and berbere spice.
The half lobster tail was laid on top of the dressed body meat and garnished with charred asparagus spears, salmon roe, and sungold tomatoes.
Instead presenting our "Louis" in a traditional ice berg lettuce cup, we instead turned the ice berg lettuce into a broth. The ice berg was blanched, along with some spinach for added color and flavor, and blended until smooth in our VitaMix. We added just a touch of xanthan gum to slightly increase the viscosity, and incorporated a small drizzle of canola oil, which helped to smooth the entire mixture.
If you attempt to make a green puree such as our ice berg broth at home, remember not to add any acid. The acid will quickly destabilize the chlorophyll molecules in any green puree, turning it from bright green to a drab, canned green bean color.
For more information on the science of blanching and it's various applications when prepping food, I recommend that you listen to the Stella Culinary School Podcast Episode 4.
Second Course - Pork Ribs & Apple Sauce
'pork ribs and apple sauce," shaved mustard greens, corn muffin beignets, stone fruit bbq sauce
A play on "pork chops and apple sauce," this dish was inspired by our love for BBQ pork ribs. Instead of braised mustard greens, a classic BBQ side, we instead served the mustard greens freshly shaved, dressed with a touch of mustard oil. This helped brighten the overall flavor structure of the plate and cut through the richness of the rib meat.
The corn muffin beignets were made with "Jiffy" muffin mix using the pate a choux method of cooking the dough twice. Milk was brought to a simmer with the addition of a small pat of butter, after which the muffin mix was added and cooked over low heat for 60 seconds. The egg was then incorporated into the warm dough, and the whole mix was reserved in a piping bag.
The chilled batter was then piped into hot frying oil, which caused them to puff up and crisp, resulting in a sweet, airy, and crunchy corn muffin bite.
For the pork ribs we started with a generous dry rub, allowing the ribs to marinate for two days in our fridge before smoking and then slow braising in a reinforced and reduced chicken stock.
The braised ribs were then stripped from the bone with the collagen carefully removed. The resulting braising liquid was reduced to about 1/10th of it's original volume and then mixed with the deboned and diced rib meat.
The rib mixture was then mixed with 1% transglutaminase by weight, an enzyme that allowed the meat to hold together when we latter sliced, seared, and glazed with stone fruit BBQ sauce.
The rib mixture was then rolled into a free-form terrine using the technique demonstrated in this video, and hung in our fridge overnight to set.
Right before serving, the rib terrine is sliced into round fillets, seared, glazed, and roasted in a hot oven for a few minutes to set the BBQ glaze.
From an execution standpoint, this is a great way to serve a lot of ribs; you can easily make this terrine days or even weeks in advance (using 0.2% sodium nitrite in your dry rub will set the rib's pink color and allow you to preserve it in the finished terrine wrap for at least one month). When it comes time to serve, you simply slice, sear, and re-heat with your choice of glaze. You also have the added benefit of a more refined presentation without the mess of dealing with bones.
Proof of Concept (not served) - Rib Sandwich on Sourdough Potato Roll
reconstructed prok rib sandwich on a sourdough potato roll with sone fruit BBQ sauce
Oh yeah ...
Did I mention that if you ever want to make the most amazing rib sandwich, this is a great technique to play with? This is what the McRib should taste like!
Third Course - Peanut Butter & Jelly Brioche Doughnut
brioche doughnut, peanut butter-maple glaze, strawberry & blue raspberry jelly, captain crunch crumble
We finished the evening with a play on peanut butter and jelly.
The doughnut was made using our brioche bun recipe which we scaled to 30 grams each, and formed into a doughnut shape before allowing to proof under refrigeration for a few hours. When dessert time came, we fried the doughnuts to order, dipped in a peanut butter and maple glaze, and topped with crushed Captain Crunch cereal, because ... why not?
Home made strawberry jam on the bottom, with blue-raspberry jam on the sides.
Simple. Decadent. Delicious.
... and a great way to end our American Classics dinner!
Italian Inspired - Stella Underground Dinner, June 18th, 2015 Photo Wrap Up
It all started with squid ink pasta.
Alex brought it up in our menu meeting and we started riffing from there.
Below is our multi-course, Italian inspired menu served on June 18th, 2015. Thanks to everyone who attended the dinner; we had a blast hanging out and cooking for you.
woodfire ciabatta, pickled peppadew peppers, herb focaccia, assorted olives
On this night we featured about 10 different forms of cured Italian meets including prosciutto, coppa, mortadella, salumi, etc.
Arguably the best part of the Stella Underground dinners is our mingling period with snacks. Usually lasting about 30 minutes, our snack session gives everyone the opportunity to open their wine, pour a few glasses, and relax a bit before dinner starts.
We also put out an assortment of cured olives, wood fire ciabatta made with our sourdough starter, freshly baked herb foccacia, and pickled peppadew peppers.
beef carpacio, cold pressed olive oil, minced shallot, fried capers,
preserved lemon rind, arugula, mustard vinaigrette
Simple, classic, delicious.
When we first developed this menu, I actually wanted to use Ostrich fan fillet for this dish. Ostrich meat is incredibly lean, with a rich, dark red color. It becomes extremely tough when cooked, but its amazing raw.
Unfortunately I wasn't able to obtain Ostrich meat in time for this dinner, so I went the classic route with a beef tenderloin. The tenderloin was partially frozen to firm up the meat before thinly slicing and pounding flat.
The carpaccio was then dressed with a generous amount of cold pressed olive, arugula, fried capers, minced shallot, preserved lemon rind, fleur de sel, and dotted with a mustard emulsion.
"black pasta;" squid ink pasta, black trumpet mushrooms,
black garlic emulsion ... guanciale, pecorino, pine nuts
Second course was my favorite of the night.
So many dishes this time of year are bright and colorful, but I wanted to go the opposite direction, making the presentation almost monochromatic. This dish was a play on contrasting black and white colors, while exploring various layers of umami and texture.
For the fresh pasta I used 45 ounces of bread flour, 25 ounces eggs, and 10 ounces squid ink. Expressed in the baker's percentage, my final formula for the squid ink pasta was:
100% Bread Flour
55.5% Whole Eggs
22.2% Squid Ink
When making fresh pasta, I rarely go 100% bread flour, but for this dish, I needed the sturdy chew that only a high protein flour could achieve.
For plating, the pasta was placed on top of a squid-ink and black garlic emulsion. The cooked pasta was dressed with black garlic oil and joined on the plate with black trumpet mushrooms glazed in Barolo wine and butter.
For contrasting color and texture, the pasta was garnished with shaved pecorino, pine nuts, and a roll of guanciale (cured pork cheek).
barolo braised lamb shank, porcini polenta, roasted garlic,
marinated artichoke hearts, oregano from the garden
These petite lamb ranks were first charred in the wood fire oven which we had at about 850°F/455°C. Once they were a rich brown, flirting with black, they were rubbed with tomato paste and charred once more.
The shanks were then submerged in a Barolo wine marinade made by simply simmering the wine with diced mirepoix and minced garlic; much like you would make a vegetable stock, but using wine instead of water.
After the shanks marinated for 2 days, they were braised in equal amounts Barolo marinade and roasted chicken stock for 8 hours at 225°F/107°C. The braising liquid was then strained and reduced to a glaze using the exact same method as demonstrated in our braised beef short rib video.
The accompanying polenta was made using our basic method, but instead of water, we used a porcini mushroom broth.
The lamb shank was garnished with house marinated artichoke hearts, slow roasted garlic, and fresh oregano from the Stella garden.
lemon tart, pistachio gelato, pistachio oil, maldon sea salt
This dessert was another exercise in focused simplicity.
After the robustly flavored lamb shank and porcini polenta served in the previous course, the last thing we wanted to do was bash our guests over the head with a heavy, rich dessert.
The lemon custard was made on the stove top to ensure an even consistency, and poured into "false baked" tart shells to set. The tart was then topped with a pistachio gelato deriving it's flavor from both extract and chopped nuts. The dessert was finished with a drizzle of pistachio oil, a sprinkle of maldon sea salt, and few fresh violas from the garden.
If you would like to attend an upcoming Stella Culinary dinner or cooking class, you can register at shop.stellaculinary.com.
How to Make Baking Molds Using Tinfoil
When baking hamburger brioche buns or sandwich rolls, it's sometimes desirable to use a mold. This will allow the buns to rise individually and hold their shape throughout the baking process.
This is especially important when baking hamburger buns since any outward expansion during baking will result in a larger diameter than desired, throwing off your burger to bun ratio.
If you plan on making lots of hamburger buns on an ongoing basis, you may wish to opt for metal tart rings scaled to your desired diameter or a specialty brioche bun pan. This recommendation is meant more for a professional kitchen that will need to produce over 50 brioche buns on a daily basis. Although the tinfoil rings are re-usable, they will build up gunk and have a hard time keeping their shape for more than a few bakes, making a tart ring a more convenient approach.
However, if you're just casually dabbling with brioche buns, making the rings out of foil is incredibly simple, and doesn't take much time when only making a few. Add to this the versatility of being able size the ring to any diameter you want, and its clearly the best option for low production environments such as the home kitchen or restaurants that want to run a special.
The Process
Start by pulling out a sheet of tinfoil, about 14-16 inches in length, and laying it lengthwise on your work surface. Fold the bottom third upwards into the center and crease. Repeat with the top third, folding it down into the center, and creasing.
Continue this pattern of folding the bottom third up and the top third down, creasing as you go, until you're left with a strip of foil with a width of about 0.75 inches.
Make one final fold, folding the tinfoil strip in half horizontally and creasing firmly.
Measure the foil strip to the appropriate length, making a crease.
4.5" Hamburger Bun = 14.25 inches
4" Hamburger Bun = 12.75 inches
3" Slider Bun = 9.5 inches /
Place the long end of the foil strip inside the crease, and attach using two staples.
Gently pull the foil outward in a circular motion to form into a ring shape.
Spray ring with non-stick spray, place scaled dough inside, and allow to proof before baking.
Quick Note on Measurements
You can create any size bun you wish just by knowing your desired diameter.
For example, if you want to make a 5" bun, you would multiply 5 inches (your diameter) time 3.14 (π). This will give you the circumference of the bun, which is also the length to which you need to measure your tinfoil strip.
However, while experimenting with various sized buns during the R&D phase of this project, I found that my diameter was always slightly smaller than I wanted by the time I formed the foil into a ring shape. This is because no matter how hard you try, you'll never be able to form a perfect circle.
This led me to start rounding the circumference up to the nearest quarter inch. So in the example above, 15.7 would become 15.75, or maybe even 16 inches.
I know it's not an exact science, but this will at least get you in the ball park, allowing you to adjust the overall circumference of your mold up and down as needed.
Also, in the Hamburger Brioche Bun Video (linked below), you'll notice that the vertical height of my molds are fairly deep, about .75 - 1 inch.
However, after further testing, I found that I actually prefer a more shallow mold, between .25 - .5 inches. This allows the mold enough depth to aid the bun in holding it's shape throughout proofing and baking process, but still allows for a more natural expansion during oven spring.
Related Content
Upcoming All Merlot Wine Dinner & Five Course Tasting Menu Featuring Michael Keenan
I'm excited to announce my upcoming dinner with Michael Keenan, of Keenan Wines in Spring Mountain, California.
Michael is not only a good friend of mine, but he also makes, hands down, some of the best Merlots and Cabernets you'll ever have the pleasure of drinking.
End of story.
What's most exciting about this menu is we'll be pairing every course with one of Michael's signature Merlots or merlot-blends. No whites, no subtle openings, just smashing you over the head with massive umami bombs from start to finish.
We set-up two, long community tables with a full view of the kitchen, so you can watch me and my crew sweat it out as we attempt to go toe-to-toe with the amazing line up of wines Keenan plans on bringing. Couple this Michael's commentary, which gets progressively more "salty" in direct proportion to how much wine has been poured, and you have the makings for a fun and entertaining evening.
If you're interested in attending the dinner, please let us know as soon as possible; space is limited. Or you may just have fun reading through the menu, which I've posted below.
Fermented Brown Rice Cracklins
In this industry, we all stand on the shoulder's of giants. As we play with ideas, techniques, and flavors, we create fun and sometimes unique derivative works that open the door to new possibilities.
In their book Ideas in Food, Aki and Alex lay out a fun play on pork cracklins using kimchi pureed with tapioca starch instead of the standard pork skin. This mixture is cooked into a loose paste, spread thin on acetate sheets, and dehydrated. After about 24-48 hours, the resulting sheet will shatter like glass, and puff when dropped into hot oil. This concept works because even though the sheet seems completely dry, there's still a small amount of water trapped inside (about 4%).
When the dehydrated sheet is dropped in 400°F/204°C oil, the small amount of residual water quickly turns to steam, exploding outward, causing the starch gel to puff. The original Ideas in Food recipe used tapioca starch for it's bland flavor (so the kimchi could shine through), but this technique remains universal for any type of cooked, starchy puree that can be spread thin and dehydrated.
A few days ago, looking to add a crunchy texture and interesting flavor to an new dish, this idea popped back into my head. I wondered, why can't I use brown rice with the same approach? And since brown rice is a whole grain, shouldn't I be able to extract more flavor if I inoculated the soaking water with a sourdough culture and let it ferment a few days?
In fact, the approach turned out to be extremely simple. I took a teaspoon of sourdough starter and dissolved it in about three quarts of water. Brown rice was then submerged in this water, and left at room temperature to ferment.
Two days later I boiled the brown rice like pasta, purposely overcooking it so the starch granules would burst. It resulted in a goopy, sticky, brown rice "congee" that I first pureed in a food processor and then passed through a tamis (fine sieve).
As it started to cool, I could already see the starchy puree start to set. I whisked in a little warm water to loosen the mixture into a paste-like consistency, and spread it onto sheets of acetate cut to fit my dehydrator trays. The mixture was dehydrated overnight and broken into small pieces.
A simple dunk in 400°F/204°C oil for about 20 seconds causes the thin sheet of dehydrated brown rice to puff into an airy, crunchy 'cracklin.' While the texture is awesome, the flavor is truly the best part. The fermented brown rice cracklin has a deep, whole grain flavor with hints of popcorn and toasted wheat berries. Sprinkled with a little bit of kosher salt fresh from the fryer, these things quickly become addicting.
Now the possibilities are endless.
First, if the brown rice is simply covered with water and allowed to ferment at room temperature for 3-5 days (instead of inoculating with a sourdough starter), this could turn into a healthy snack for people suffering from celiacs. In fact, the fermentation step isn't even necessary, although I would argue the end flavor is better.
Second, the brown rice can be cooked in any number of flavored liquids, and the resulting puree can easily absorb other seasoning or ingredients in the form of spices, liquids, purees, etc. The only limitation is the mixture needs to be extremely low in fat, or it won't dehydrate properly.
Finally, this can be applied to any number of high starch mixtures, not just brown rice and tapioca starch. And in fact, it has. If anyone has ever eaten a Cheeto, Bugle, or a bowl of Rice Krispies for that matter, you've experienced first hand the textures this technique can create.
Like I said...we all stand on the shoulder's of giants.
Stella's Culinary Tour De France
The Three Mother Preferments And How To Use Them
This article is part 2 of 2. Read part one here: What Is A Preferment?
Various Types of Preferments
Preferments can go by many different names including chef, levain, sponge, madre bianca, mother, biga and poolish. But in my opinion, there are three major approaches to preferments that will encompass all others, much like classic French sauces are mostly derivatives from the Five French Mother Sauces. To help you better understand the three major approaches to preferments, I give you the "Three Mother Preferments" (somewhere out there, a French Baker just face palmed himself, and my life is now complete). These three "mother preferments" are poolish, biga and pâte fermentée.
Poolish Preferment
Sometimes referred to as a sponge or barm (although a barm is more technically a natural levain or sourdough starter), tradition has it that the term "Poolish" comes from Polish baker's in Vienna who developed the technique of prefermentation, later adopted by French bakers. And although I'm always eager to annoy French baker's and chefs, there really is no solid, historical evidence of where the term "poolish" originated.
What we can agree on however is the poolish style preferment is the most common approach used by enthusiasts and professional bakers alike, mainly because it's high hydration allows the yeast to propagate at a constant pace, and it's incredibly easy to apply a preferment to any bread recipe since it contains a 1:1 ratio of flour and water (which makes final bread dough calculations intuitive, especially when converting various bread recipes that don't utilize a preferment).
Based on the baker's percentage, a poolish starter will have 100% hydration and .2% yeast (always based on the flour's weight).
This means the basic formulation for a poolish preferment is:
500g Flour - 100%
500g Water - 100%
1g Yeast* - 0.2% (either active or instant dry)
*Because cake yeast (commonly only found in professional bakeries) is less dense with yeast microbes than active or instant dry, you can up the percentage to 1% to get the same results.
Now I do realize this seems like a lot of preferment for the home baker, and it is, but using these numbers you can at least visualize the ratios through the baker's percentage. If you want to make a smaller poolish preferment and don't have a gram scale accurate to the 10th of a gram, then a simple, one finger pinch of yeast will do. For example, if I was making a preferment for one or two loaves of bread, it would probably look something like this:
200g Flour
200g Water
Pinch Yeast
Once mixed, a poolish style preferment will be ready to use in about 12-18 hours, assuming an ambient room temperature of 68-72°F/20-22°C and your yeast usage doesn't exceed .2% based on the flour's weight. Remember, the more yeast used and the hotter your room temperature, the sooner your preferment will be ready (which isn't necessarily desirable since the whole purpose of a preferment is to slow down the fermentation process). For every 17°F/9°C your room temperature raises or drops, the yeast activity will be doubled or cut in half, taking the yeast half the time or twice the time respectively to achieve the same amount of fermentation.
For more information on incorporating a poolish style preferment into your bread doughs, please see "The Basics of Using a Preferment" at the end of this article.
Biga Preferment
This style of preferment was developed by Italian bakers, and in Italy, a Biga refers to any style of preferment that contains flour, water and yeast, no matter the percentages. However, it's more common for a Biga to have less hydration than a poolish. For the sake of understanding various approaches to preferments, Biga's are low hydration (stiffer) and take longer to finish fermentation as compared to a poolish containing the same percentage of yeast. This is because yeast's movement is impeded by lower hydrations, taking them longer to propagate and consume all the starches contained within the bread dough.
This is why Biga Preferments will usually, but not always, contain more yeast based upon the flour's rate (about 1%) than a wetter style of preferment like a poolish. At the one percent use rate, a biga preferment left at a standard room temperature will be ready to use in about 14-18 hours. The basic formulation for a biga starter is:
500g Flour - 100%
300g Water - 60%
5g Yeast - 1%
While this is a common formulation for a biga starter, the yeast percentage and hydration rate can vary depending on the baker and the final application of the preferment. However, in the spirit of separate approaches, low hydration starters will take longer to ferment than a poolish, which is why the yeast percent is raised to 1% for the former instead of .2% for the latter.
Anecdotally speaking, this stiffer dough can stand up to longer fermentation times, especially if the yeast percent is lowered, creating more complex flavors via acetic and latic acid production, the same acids responsible for sourdough's complex flavor and aroma.
Once a biga preferment is airy and full of life (and expanded by about double it's original volume), it can then be incorporated into the final dough formulation by cutting into small pieces, mixed with the rest of the recipe's liquid, and then incorporated into the remaining ingredients. This will ensure an even dispersion of yeast contained in the preferment, resulting in better bulk fermentation and proofing.
Pâte Fermentée (Chef, Old Dough)
The "old dough" or pâte fermentée style of preferment is extremely convenient if you're baking the same bread recipe on a regular basis. This approach was championed by famed French baker Raymond Cavell who credited this method with adding complexity of flavor and increased oven spring to his world famous baguettes.
The basic concept is simple; up to 1/3 of bread dough is reserved after the bulk fermentation to levin the next batch of bread. So in the case of a classic baguette, the first time the recipe is made, flour, water, yeast, and salt will be mixed together and allowed to bulk ferment.
After the bulk fermentation is complete, the dough is punched down, one third is reserved to levin the next batch of bread, while the rest of the dough is scaled, formed, proofed, and baked.
This old dough can be stored for about 8-12 hours at room temperature or retarded in the refrigerator for up to 3 days. It can also be frozen for up to 6 months, removing from the freezer and allowing to thaw fully (about 12-16 hours at room temperature, (24-36 hours in the fridge depending on the dough's volume) before using it to levin a batch of bread.
The Basics of Using a Preferment
Now that you understand what a preferment is, why they're beneficial to bread baking, and the three major approaches, let's talk about how to actually apply this knowledge to any bread recipe.
In general, 1/4 to 1/2 of a bread recipe's total flour will be used to create a preferment. The amount of liquid depends entirely on what approach you're using from above (low hydration biga, high hydration poolish, or pâte fermentée).
The amount of pre-ferment used will depend on how long you want the bulk fermentation process to take, after it's incorporated into the the rest of the ingredients. In general, when half of the dough's flour comes from a preferment, you can count on a 2-4 hour bulk fermentation and a 1-2 hour proof.
Let's use our basic baguette recipe to put this into perspective:
800g Flour - 100%
520g Water (Warm) - 65%
7g Yeast (Active Dry) - .8% Yeast
16g Salt - 2% Salt
The original recipe uses the direct method, meaning the ingredients are mixed together, allowed to bulk ferment, shaped, proofed and baked (scalable recipe - video recipe).
To add extra complexity of flavor, we'll remove half of the recipe's flour and create a poolish style preferment, transforming our recipe into something like this:
400g Flour
400g Water
Pinch Yeast
Mix ingredients together, place in a container large enough to allow the preferment to at least double in size, and allow to ferment at room temperature (68-72°F/20-22°C) for 12-16 hours (or retard in fridge for up to 3 days).
The next day, mix the preferment with the remaining ingredients:
400g Flour
120g Water
16g Salt
Follow the baguette recipe as normal. Remember, your bulk fermentation and proofing stages might take a little longer than normal, about 3 and 2 hours respectively, but your patience will be rewarded with a superior baguette. Obviously the fermentation can be delayed further by using less preferment, retarding the bread during bulk fermentation or proofing, or all of the above. Again, the longer the fermentation and proofing process, the more complex the bread will be, until the yeast consume all the available food, causing them to die.
To convert the above baguette recipe for use with a biga style starter:
400g Flour
240g Water - (400 X .6 = 240g or 60% Hydration)
4g Yeast - (400 X .01 = 4g or 1%)
Mix ingredients together until they form a shaggy dough. Leave at room temperature and allow to ferment for 14-18 hours (or retard in fridge for up to 3 days).
The next day, mix with:
400g Flour
280g Water
16g Salt
Once ingredients are kneaded together, follow the baguette recipe as normal, with the expectation of your bulk ferment and proofing stages taking a little longer.
To use the pâte fermentée method, you can simply reserve 1/3 of the baguette dough recipe, but this will also decrease the overalll yield. If you want to have the same yield every time (4 baguettes), then scale each ingredient by 1.5. For example, our above baguette recipe adds up to 1336g total dough weight. Here's how the math looks
800g X 1.5 = 1200g Flour
520g X 1.5 = 780g Water
16g X 1.5 = 24g Salt
7g X 1.5 = 10.5 Yeast
1336g X 1.5 = 2004g Total Dough Weight
2004 X .3 = 668 (this is the amount pate fermente you must remove and save for the next batch).
So as you can see from the above example, scaling any bread recipe by 1.5 will allow you to remove 30% of the dough to be used as a preferment in your next batch, while resulting in the same total yield from bake to bake. Even though 1/3 is technically 33%, scaling a recipe by 1.5 and then removing .3 is easy to remember, keeps your numbers round, and the extra 3% is negligible.
The portion of the dough removed can be stored at room temperature if you plan on baking the same bread in the next 12-18 hours, in the fridge up to 3 days, or the freezer for up to 6 months.
The final baguette recipe would be:
668g Pâte Fermentée (Old Dough)
800g Flour
520g Water
16g Salt
Yeast - Optional, depending on how fast you want the bread to rise, or how avtive your old dough looks. If it's a little past it's prime or you want a faster, more dependable rise, add 7g of yeast.
You might also be interested in the following:
Podcast Episodes
Videos - Visit Our Bread Baking Video Index
The Baker's Percentage - Learn how baker's calculate bread recipes and ratios. This is crucial for understanding how preferments are formulated.
What Is A Preferment?
Preferments leverage one simple fact; longer and slower bulk fermentation and proofing stages make for better bread. This is accomplished by taking a portion of a bread recipe's flour and liquid, "spiking" with a very small amount of yeast, and allowing this mixture to ferment at room temperature over the course of 12-18 hours, and sometimes as long as a few days if retarded under refrigeration.
Using a preferment would fall under the classification of the "in-direct method," because there's an intermediate step between the mixing of ingredients and bulk fermentation. Just like we discussed in Episode 20, "The Classifications of Bread," the in-direct method slows down fermentation by the utilizing preferments or retarding doughs during the bulk fermentation process, resulting in a more complex, flavorful bread.
This is opposed to most modern bread recipes formulated for many cooks who tend to prize convenience over flavor. Most recipes use large amounts of yeast which allow you to bulk ferment the bread dough in two hours and proof in less than one. And while these recipes will still produce fresh baked bread that will fill your house with beautiful aromas and have a quality that easily rivals the soulless, pre-sliced, baked-batters found at your local supermarket, it will be no where near the quality which can be achieved through delayed fermentation.
"But Jacob, it takes so long to bake bread using a pre-ferment!"
No, not really. In fact, the actual time you spend mixing the dough doesn't change. The only thing that changes is the passive time required to do a pre-ferment, meaning having the foresight to mix a portion of the flour and water a day or two in advanced before baking bread.
What the argument really comes down to is planning ahead. In fact, I've gotten many negative YouTube comments on my bread baking videos, all which say pretty much the same thing: "This takes too much time, it's too involved, that's what supermarkets are for, etc."
If that's your mind set, than I'd venture to guess you're in the majority, simply based on the complete saturation of "quick, easy, simple, 30 minutes or less," recipe books and TV shows. And please don't get me wrong; there's nothing wrong with quick and easy recipes, but the approach isn't universal to all forms of the culinary arts.
There is no quick and easy approach to charcuterie, the fermentation of grapes into world class wine, and the baking of great bread. But then the people who pursue these subjects aren't worried about quick and easy, because our reward comes to us during the process, with the finished product being the tangible expression of the journey, which true cooks cherish above the destination.
If you're not willing to plan ahead, then preferments and baking great bread aren't for. But if you're willing to be patient and draw the process out over the course of a couple of days, the use of a preferment or "natural levain" (i.e. sourdough starter), will instantly elevate the quality of your breads.
Why Use a Preferment?
Because fermentation is extended, the yeast and natural enzymes present in flour have time to take action on the starches and proteins in the dough, releasing a larger amount of food supply for the yeast to ingest and turn into energy. This has a couple of distinct benefits:
It tastes better. The general rule of thumb is the longer the bread is allowed to ferment, the more complex and delicious the finished flavors will be. This does have a law of diminishing returns however; any preferment older than 3 days that hasn't been refreshed with fresh flour and water is likely to have a weak and dying yeast population which can give your bread off flavors and poor rising ability.
Preferments add extensibility to bread doughs, making them easier to form, and resulting in a superior oven spring. In fact, preferments have been shown to increase the oven spring of baguettes by as much as 10%, which results in an airier, lighter crumb.
- Delayed fermentation will also slightly drop to the pH of bread, extending it's shelf live without the necessity of "dough conditioners" or preservatives.
Are you convinced you need a preferment in you're baking arsenal? Then get started by reading our guide "The Three Mother Preferments and How To Use Them." We also cover this topic extensively in The Stella Culinary School Podcast Episode 21| Sourdough Starters and Preferments.
You might also be interested in the following:
Podcast Episodes
Videos - Visit Our Bread Baking Video Index
The Baker's Percentage - Learn how baker's calculate bread recipes and ratios. This is crucial for understanding how preferments are formulated.


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- 2015
Are context-specific measures of parental-reported physical activity and sedentary behaviour associated with accelerometer data in 2–9-year-old European children?
2015) PUBLIC HEALTH NUTRITION. 18(5). p.860-868 Mark(
- 2013
- Migrant background and weight gain in early infancy: results from the German study sample of the IDEFICS study
- 2012
Influence of birth weight on calcaneal bone stiffness in Belgian preadolescent children
2012) CALCIFIED TISSUE INTERNATIONAL. 91(4). p.267-275 Mark(
Television habits in relation to overweight, diet and taste preferences in European children: the IDEFICS study
2012) EUROPEAN JOURNAL OF EPIDEMIOLOGY. 27(9). p.705-715 Mark(
- Stress, emotional eating behaviour and dietary patterns in children
- Prevalence of negative life events and chronic adversities in European pre- and primary-school children: results from the IDEFICS study
- 2011
Sleep duration and overweight in European children: is the association modified by geographic region?
2011) JOURNAL OF EPIDEMIOLOGY AND COMMUNITY HEALTH. 65(suppl. 1). p.A458-A458 Mark(
- Using the intervention mapping protocol to develop a community-based intervention for the prevention of childhood obesity in a multi-centre European project: the IDEFICS intervention
- Sleep duration and overweight in European children: is the association modified by geographic region?
- 2010
Formative research to develop the IDEFICS physical activity intervention component: findings from focus groups with children and parents
2010) JOURNAL OF PHYSICAL ACTIVITY & HEALTH. 7(2). p.246-256 Mark(

subset: commoncrawl


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Surely not. We can TRUST that they wouldn't do such a thing...
nicely done and should be very effective
and that's a fact jack
deal will come any day.
It will happen this year
This paragraph says it all.
Generally, the government believes it must regulate company speech to fulfill the core mission of the FDA. I appreciate their perspective, but no one has ever suggested that the agency should not continue to review clinical data and approve a product at first instance. In the Amarin filing, the Justice Department asserts that eliminating the current limits on company speech would "return the country to the pre-1962 era when companies were not required to prove that their drugs were safe and effective for each of their intended uses." That's a stretch, as if to say that we are about to return to the days of the old West where traveling medicine men pitched tonics and syrups of unknown origin claiming that they were "good for what ails ya!"
In addition to the First Amendment question at the core of the case, there also is a practical problem in that the Federal government has not seen fit to tell physicians how to practice medicine (an area long regulated by the states), which includes the discretion to prescribe drugs and biologics and to use devices for these very same off label purposes. This has meant, in effect, that nearly everyone in the healthcare system – doctors, patients, medical researchers, payers, providers – is free to discuss the clinical data and the off label utility of products except for the folks who presumably know more than anyone else about the product profile. Companies may not talk openly except under limited circumstances, such as when a doctor inquires of a medical affairs representative.


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Hotel is really good, you can feel a bit lost sometimes because the campus is huge. Its like it is a city itself with all authentic and chain restaurants and you can make some money as well. surprisingly I was there to attend a conference.
Hotel is really good, you can feel a bit lost sometimes because the campus is huge. Its like it is a city itself with all authentic and chain restaurants and you can make some money as well. surprisingly I was there to attend a conference.
I stayed at Foxwoods again for a business meeting, and generally enjoyed my stay. The pluses: the rooms are in good condition (recently renovated?), clean, with good lighting, ample outlets, fast (free) wi-fi, comfortable beds. The bathrooms are huge, with good lighting, decent amenities, and strong, hot showers. Rooms include refrigerators and in-room coffee makers, which most casinos refuse to... More
We stayed for two nights this September and had a pleasant experience. The room was large, clean, and stylish. The hotel provides easy access to the casino, spa, restaurants, shopping (which includes a new outlet mall), and entertainment venues. We had room service one morning and both the food and service were great. There was some lack of attention to... More
With my Foxwoods Rewards card, I received an offer for a free 2-night stay in a standard deluxe room. (There's actually MANY free weeknight stays available with the card.. if you don't have one, get one!) Room upgrades are available at a reasonable upcharge, if rooms are available. We upgraded to a Petite King Suite and were pleasantly surprised at... More
Stayed the weekend for a wedding and it was wonderful. The rooms and bathrooms are huge and the fixtures and decor is all new and modern. Beds are very comfortable and the view from the high floors is very pleasant. The fitness center and pool and salon area are awesome!!!!! Only gripe, the price. Otherwise I would definitely love to... More
Stayed from Sept 14-17, here with my 86yr old mom. Very nice staff, quick and easy check in, room was fine, beds were firm, nice sized bathroom, incurred no problems, went to a few restaurants and visited the food courts and found all to have good food and great staff. My only wish was that the slots in the casinos... More
Our stay here was very good. Reception was very nice and the staff was very courteous and payed quick attention to any request we made. The only drawback was that attention to detail seemed to drift off to never-never land pretty quickly. We had a sink that was stopped up. When we called down a repairman was sent up in... More
We stayed in the luxurious 1400 suite. The keys to enter the room did not work. Had to go to front desk to have them replaced. The room is great, clean, and comfortable. But for 500+ for the night I expected perfection.
I've stayed at Foxwoods numerous time in, all three hotels, always having a great experience as the hotels and amenities are tremendous, but staying in room 1792 I didn't have the usual comfortable sleep. While on the property I usually get my own room, but this trip my buddy had gotten free rooms so we shared a room with two... More
We go to Foxwoods at least twice a year and always trying to stay in Pequot Tower Hotel because of it's central location in the resort, great rooms, wonderful pool and spa (I like the open deck of the pool on a hot day). There are a lot of wonderful restaurants on the ground floor and the best one on... More
The Fox Tower
#1 of 4 in Mashantucket1,094 reviews
Great Cedar Hotel
#3 of 4 in Mashantucket182 reviews
Two Trees Inn
#4 of 4 in Mashantucket401 reviews
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Mohegan Sun
#2 of 4 in Uncasville1,232 reviews
Hilton Garden Inn Preston Casino...
#1 of 1 in Preston474 reviews
Hyatt Place Mohegan Sun
#1 of 4 in Uncasville715 reviews
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I know it depends on the time of the year you go but does anyone know about how much a suite would cost?
Thank You.


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Leave a Review
yield: Makes 5 (2 tablespoon) servings Huh?? With the first thing on the ingredient list being 2 cups of cider- how in the world is this going to yield 10 tablespoons when finished? I have to really wonder about this whole recipe....flag if inappropriate
The best that can be said for this is that for a salad dressing without oil, mayonnaise, sour cream, or cheese, it's not half bad. If you're dieting, this is better than most low-calorie dressings. Would I make this if I weren't trying to lose weight? I don't think so. That said, I think this would work as a dressing for a fruit salad or even as a basis for coleslaw. I was struck by the cinnamon taste at first--definitely unusual in a salad, but it's an interesting flavor.flag if inappropriate
I agree it needs a little something. FOr one thing, it's too watery and it all goes to the bottom of your salad. A good marinade though. I added some garlic paste, ginger paste, and nutritiional yeast for flavor and to thicken it some. Yummy. Might also be good with some quality mustard added.flag if inappropriate
I made this as part of the salad it goes with and I thought it was just ok. I was left with a lot of leftover dressing since the salad recipe only calls for a bit of this one. I ended up braising turkey thighs in this vinaigrette and it was just wonderful. The turkey bears a lovely apple cider scent with a hint of sweetness. I highly recommend that as a use for your leftover dressing.flag if inappropriate
Made it yesterday for a healthy salad and it turned out great. I can't help feeling like it needs a little something...but it's pretty good just like it is!flag if inappropriate
Yumm. didn't change a thing. Perfect with a thanksgiving salad- I put it on a steamed edamame, asparagus, and green bean salad with craisins. Yum.flag if inappropriate


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Over Presidents Day weekend last year, nearly 500 Jews of all affiliations holed up at the Hilton hotel in Costa Mesa to attend virtually round-the-clock lectures, workshops, musical performances and more. Volunteers serving as speakers covered the growth of European Jewry,...
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LimmudLA, Jewlicious: Two gatherings, one goal
February 1, 2012 | 2:44 pm
Collecting Lincoln: The making of a national treasure
February 15, 2011 | 11:58 am


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Beeline Pest ControlRead MoreWhat services does your business offer and what makes your business stand out from the competition? We're a local company. I built it, I run it, and I do everything in my power to make sure everyone is impressed with their Beeline experience. If not, you can come straight to me and I'll set it right. What was the inspiration to start or run this business? I like being the guy people turn to when they have bug problems. It bothers me that so many other companies lock their customers into ridiculous contracts. I wanted to offer a better solution. What do you love most about your job? I get to meet a lot of different people. I get to use my experience and skills to puzzle out the problem and administer the correct solution. What is the best reaction you've ever gotten from a customer? A customer left a review saying they felt we really cared about what we were doing, had their best interests in mind, and we were altogether courteous and a pleasure to deal with. That kind of feedback let's me know we did our job right.525 East 70th AvenueDenver, CO US
Ecoshield Pest ControlRead MoreWhen most people think of pest control, their first thought doesn't usually gravitate toward eco-friendly practices. However, at EcoShield Pest Control, a team of specialists uses innovative, earth-friendly methods to remove pests from homes and businesses. That way, not only are the bugs gone, there is no unhealthy residue around the house. The service flushes these pests out of their temporary residences, leaving homes free of ants, wasps, spiders, and cockroaches.5306 South Bannock StreetLittleton, CO US
Weed ManRead MoreWhen that to-do list starts to drag, consider getting some help fixing things around the house from Weed Man in Parker. When you want your yard to look elegantly designed, you'd be smart to call upon the professionals at Weed Man. Find something in your home that needs fixing? Remember to call up the helpful folks at Weed Man, your friendly neighborhood handyman service.9856 North Motsenbocker RoadParker, CO US
Kg CleanRead MoreWhat services does your business offer and what makes your business stand out from the competition? KG Clean utilizes commercial grade power to all of our residential customers. Our van mounted system ensures a level a clean not seen in "do it yourself" methods. What was the inspiration to start or run this business? KG Clean is proud to be a family oriented small business. We understand that quality is more important than the mighty dollar. We established KG Clean to be a reliable, trustworthy service company that our customers can depend on. What do you love most about your job? The satisfaction of seeing our customers response to the high quality of work we provide. Anyone can be cheap or good at what they do, KG Clean is able to provide exceptional service at a budget friendly cost and that's something to be proud of. What is the best reaction you've ever gotten from a customer? "I just wanted to say thank you KG Clean for the care you give in making sure we are happy customers. KG service is stellar in comparison to any other company I have worked with before…and the cleaning is not too bad either. Just a thank you!" -Tyler H.7270 West 118th PlaceBroomfield, CO US
Whole PetsRead MoreNo matter the day, Whole Pets has everything you need to care for your pets on their shelves in Broomfield. Many parking options are available in the area. When it's time to stock up on goodies and supplies for your pet, Whole Pets in Broomfield is waiting for you.8855 West 116th CircleBroomfield, CO US
Sears Portrait StudioRead MoreSpice up your home or seasonal wardrobe with some new and trendy department store items from Sears Portrait Studio in Denver. This store is stocked full of affordable and trendy women's attire, making it a great place to shop for new clothing items. A gift basket from Sears Portrait Studio is right for any occasion. Pick one up today. Fight for your free time by utilizing the modern convenience of frozen food, which promises to maximize your time. At Sears Portrait Studio, you can find durable and fashion-forward clothing that will last through your child's daily adventures. Freshen up your wardrobe with an item from Sears Portrait Studio. You will be looking better than ever. The canned food selection at Sears Portrait Studio is perfect for giving you a bunch of shortcuts to a nutritious, delicious, and perfect meal for you and your loved ones. Keep your kids believing you're cool with the great clothes at Sears Portrait Studio. What goes hand in hand with summer and sun? Patio furniture! Check out all the latest and greatest offerings for the best backyard on the block. Get that sleek, clean look you've always wanted and update your bathroom with all the right fittings. When your bedroom needs to be redecorated, start with some new furniture from here, such as bedroom furniture. You'll love the look of your brand new office when you outfit its furniture with the selection at store. Living room furniture are just some of the high-quality and comfortable furniture items available. They have plenty of quality towels to choose from, including towels and linens. There's truly nothing better than a good night's sleep. Buy new bedding items from here, such as mattresses and mattress pads and covers, and get the rest and comfort you deserve. Even if your aesthetic tastes are as different as can be, you and your loved ones will fulfill all your home decorating needs with items like throw pillows. These innovative vacuum cleaners are great for cleaning every room in the house. The wet vacuum cleaners from store will help you remove new and old stains from your floors. If you're looking to upgrade your home interior, you can find premium large appliances at this store. Great things come in small packages. Amp up your appliances by choosing a compact option. Sears Portrait Studio is your one-stop shop for all of your outdoor wishes. Tonight, gather around the TV and pop in a top-quality DVD from this store. Check out board puzzles and card games here if you're looking for some good entertainment. This store provides excellent eye care and snazzy specs, so you don't have to squint your way through life. Get your next set of glasses (and your next look) from this store. For a new perspective on prescription glasses, pick up frames you'll want to wear at this store. Whether you're near-sighted or far-sighted, this store will prepare the perfect contacts for your eyes. Capture your cool by shopping for some trendy and fashion-forward new sunglasses from here. When your little one needs child care, check out the affordable options at this store. Freshen up your baby's wardrobe today with new wardrobe items from this store. These diaper bags are essential for any parent that needs easy access to baby essentials while on the move. Quit making your brain do all of the work to remember all the fun you've had. Get a camera or camcorder to record all of those moments you hold so dearly. Here you can find a large number of computer options for both work and personal use, including laptops, computer parts, printer_copier_scanner_string, and desktop computers. Sears Portrait Studio is located in close proximity to available parking in the surrounding area. Patrons love Sears Portrait Studio's department store in Denver because with so much fabulous apparel and other items, walking their store feels like a runway.2375 East 1st AvenueDenver, CO US


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Serene Indulgence Day SpaRead MoreWalk out of Cincinnati's Serene Indulgence Day Spa absolutely glowing after a much-needed day of pampering. This spa's facial service will leave your skin feeling refreshed and healthy. This spa offers a wide variety of massages to suit your personal needs. Take a trip to Serene Indulgence Day Spa this weekend. It will refresh your mind, body, and spirit.151 Goodman StCincinnati, OH US
Millennium Y2K Beauty SalonRead MoreTreat your luscious locks to a hydrating and stylish upgrade from Millennium Y2K Beauty Salon in Cincinnati. Soften, brighten, and nourish your skin with a rejuvenating facial from this salon. Enjoy a relaxing massage at this salon and remove the stress that has been building up. Take the leap to switch up your hairstyle and book your next hair appointment at this salon today. Schedule an appointment at Millennium Y2K Beauty Salon and give your hair the royal treatment.2700 Vine StCincinnati, OH US
Swigert Roger M MtRead MoreEveryone deserves a day filled with bliss and pampering. At Swigert Roger M Mt in Cincinnati, you can find just that. Looking for a relaxing and affordable massage? Look no further than this spa. Swigert Roger M Mt understands that accidents happen and that's why they offer a wide range of medical treatments, including physicals and medical checkups. There are many ways to relax, and Swigert Roger M Mt provides all of them in one place so you can take care of business quickly and easily.117 William Howard Taft RoadCincinnati, OH US
Beauty BarRead MoreIf a day at a great, relaxing spa is what you were looking for, head on over to Beauty Bar in Cincinnati. Enhance your skin and get your glow back with a facial from this spa. Clients of this spa will experience fashion-forward hairstyle trends to match their personal style. Need to relieve some stress? Opt for a high-quality massage. If you have the weekend off, Beauty Bar is a great place to go unwind and relax your body and mind.3896 Reading RoadCincinnati, OH US
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Golden State Warriors Sign Dewayne Dedmon from Santa Cruz
Center Averaged 13.5 Points, 12.0 Boards in Two Preseason Games in Santa Cruz
The Golden State Warriors have signed free agent center Dewayne Dedmon as a Call-Up from Santa Cruz, the team announced today. Per team policy, terms of the deal were not disclosed. Dedmon's signing is the second GATORADE Call-Up of the 2013-14 NBA D-League season.
Dedmon, 24, appeared in two preseason games with the Santa Cruz Warriors, averaging 13.5 points, 12.0 rebounds, 4.00 blocks and 1.50 steals in 27.5 minutes, securing double-doubles in both contests and converting on 11-of-17 shots from the field (64.7 percent). He is the second player this season to be called up to the NBA from the D-League (joining Utah's Diante Garrett) and is the 18th D-League Call-Up in Golden State Warriors history.
The 7'0'' center was originally signed by Golden State as a free agent on September 23 and appeared in five preseason games with the club, tallying 3.4 points, 4.0 rebounds and 1.00 blocks in 10.3 minutes. He was waived on October 25.
Dedmon was not selected in the 2013 NBA Draft following a two-year career at USC, where he averaged 7.1 points, 6.7 rebounds and 1.67 blocks over 51 games (49 starts). In 31 games (29 starts) as a redshirt junior this past season, he averaged 6.7 points, 7.0 rebounds, 2.13 blocks and 1.10 steals in 22.3 minutes per contest. Dedmon did not play organized basketball until his senior year of high school due to religious reasons and played one season at Antelope Valley College in his hometown of Lancaster, CA, before transferring to USC.
He will wear uniform #21.
For a link to Dedmon's highlights from Santa Cruz's two exhibition games, click here: http://youtu.be/vgorURDkIc4.


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The Things They Carry
Published: January 4, 2004
(Page 3 of 8)
Clearly, the policy makers in the administration do not agree that regime change and fighting proliferation are unrelated, and in recent weeks they have produced what they maintain is proof of their belief: Libya's agreement to abandon its unconventional weapons programs for fear (the administration says) of being the next Iraq. At the same time, the administration has starved the budget for nonproliferation measures. After first trying to zero-out the Nunn-Lugar Cooperative Threat Reduction Program, which provides money to help the Russians keep their thousands of nuclear weapons secure, the administration ultimately agreed to keep financing steady at $451 million, or one-tenth the annual cost of the national missile-defense program.
All the major candidates continue to press the loose-nukes issue as an opportunity to demonstrate that the old distinction between hawk and dove is an artifact of another era. In a major foreign-policy address delivered last month, Dean accused the administration of being ''penny-wise and pound-foolish when it comes to addressing the weapons-proliferation threat'' and proposed a tripling of spending in the area -- an idea lifted from the hawkish ''American Security Policy'' document -- with an equal amount to come from America's allies.
The underlying critique offered by Democratic policy experts is that the Bush administration, for all its bluster about how 9/11 ''changed everything,'' has in fact not adapted to the transformed world into which it has been catapulted and is still chasing after the bad guys of an earlier era. The administration understands war, but not the new kind of multifaceted, globalized war that must be fought against a stateless entity. As Ashton B. Carter, a Defense Department official in the Clinton administration, puts it, ''We've done one thing in one place'' -- or two, counting Afghanistan. What about the other things in the other places? What about diplomacy, for example? Do we have some means beyond threats of military action to induce Iran and Syria to stop sponsoring terrorists? Do we have some means of persuading the European allies to toughen judicial processes so that terrorism suspects can't walk away -- a United Nations treaty, for example?
It may very well be true, as Secretary of Defense Donald Rumsfeld is fond of saying, that ''weakness is provocative,'' but so is belligerence. The administration's Hobbesian worldview is well suited to the task of fighting enemies, but not to the task of winning over the far greater number of skeptics and fence-sitters. The State Department asked a nonpartisan group to study American public diplomacy in the Arab and Muslim world; the report, issued in October, concluded that ''a process of unilateral disarmament in the weapons of advocacy over the last decade has contributed to widespread hostility toward Americans and left us vulnerable to lethal threats to our interests and our safety.'' These were weapons we wielded boldly during the cold war; we allowed them to lapse in the 90's, when the only instrument that seemed to matter was the marketplace. The study found that the State Department has all of 54 genuine Arabic speakers, that outreach efforts rarely reach beyond capitals, that the American-studies centers that were once ubiquitous around the globe scarcely exist in the Arab and Muslim world.
The exact same case may be made in the matter of foreign aid, which has also dwindled away since the 60's. Not only does the United States spend far too little; the funds are not directed to the areas Americans are most worried about. The administration's Millennium Challenge Account program, which offers additional aid to democratizing countries, has been widely praised, but Robert Orr, another Clinton administration official, who now makes his home at the Kennedy School, says, ''The Millennium Challenge grant is only for high-end countries, none of which are involved with terrorism.'' What are we offering to countries like Pakistan or even Somalia? It turns out that we have allowed our aid capacity to shrink as drastically as our public diplomacy mechanisms have. ''We only have 2,000 people left with A.I.D.,'' Orr says, referring to the Agency for International Development. ''That's why we have to subcontract everything to the World Bank and the I.M.F. But they don't share our priorities about terrorism; we can't get them to invest in Afghanistan or Pakistan.''
Toward the end of our conversation, Dean said to me: ''The line of attack is not Iraq, though there'll be some of that. The line of attack will be more, 'What have you done to make us feel safer?' I'm going to outflank him to the right on homeland security, on weapons of mass destruction and on the Saudis,'' whom Dean promises to publicly flay as a major source of terrorism. ''Our model is to get around the president's right, as John Kennedy did to Nixon.''
When the Democratic candidates mention John Kennedy -- and they do so as often as possible -- they are not trying to evoke an image of youth and vigor, or even of commitment to social justice, as Bill Clinton was. No, they are trying to remind listeners of the last time the Democrats were considered the party of national security. In a major foreign-policy address, John Kerry summoned up the ghosts not only of Kennedy but of Truman and F.D.R. as leaders who ''understood that to make the world safe for democracy and individual liberty, we needed to build international institutions dedicated to establishing the rule of law over the law of the jungle.'' True enough, but the party's line of descent from those mid-20th-century heroes was shattered 35 years ago, and the question of patrimony remains bitterly contested.


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Re: change all files
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- On Wednesday, November 14, 2012 6:21:25 AM UTC-6, vicky b wrote:
> currently i am java developers who is addicted to eclipse( java ide), notepad++Possibly; it depends on your editing style. My guess is "yes". Since you use both Eclipse and Notepad++, I'm guessing you like some of the developer tools in Eclipse but not the text editor.
> would it help me if i start learning vim consider it steep learning curve may not be now but would it help me in the long run
Vim is not a very good IDE by itself but is an EXCELLENT text editor. And the eclim plugin for Eclipse and Vim lets you access many of the Eclipse developer tools you like from within Vim:
Next time please start a new thread rather than responding to an old one for a new topic like this.
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Total Time:
45 mins
Active Time:
5 mins
3 to 4 servings
Juicy pork tenderloin meets crispy bacon and savory-sweet apples. Simple enough for a weeknight, but impressive enough for a dinner party.
This recipe was featured as part of our Fall Ingredients photo gallery.
A healthy riff on sweet-and-sour pork served with grilled pineapple and peppers.
An easy seasonal appetizer for a holiday party.
A touch of spice and heat gives this glazed pork tenderloin extra flavor.


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Author Archives: althewebmaster
Searsport High School Students Discuss Moving Stories of Maine Veterans
This winter five Searsport District High School seniors, Connor Fraser, Dylon Grant, Kevin Keniston, Anthony Powers, and Bartley Santos, curated an exhibit, Memoirs of War: A Soldier's Seabag, which opened this spring at the Penobscot Marine Museum. Working with PMM assistant curator Cipperly Good and SDHS teacher Kathleen Jenkins, the students chose objects from Penobscot Marine Museum's collection, researched the objects, researched the wars, and interviewed Maine veterans about their war experiences. Using objects the veterans took with them to war and objects they brought back home, this exhibit tells the story of ten Maine veterans' wartime experiences from WW II to the present. On Wednesday, June 17, 4:00 pm to 5:00 pm, the students, two of whom are joining the Army National Guard this summer, will share with the public the moving stories they discovered while curating the exhibit. In Penobscot Maine Museum's Douglas and Margaret Carver Memorial Art Gallery, 11 Church Street, Searsport, Maine. Admission is free.
Penobscot Marine Museum "Thursday Night Maritime Lecture Series" Ralph Stanley, Jeff Dobbs Interview
Penobscot Marine Museum "Thursday Night Maritime Lecture Series" Ralph Stanley, Jeff Dobbs Interview 6/4/15
Video by George Kerper
Award-winning Maine Boat Builder in Film at Penobscot Marine Museum
Ralph Stanley: An Eye for Wood is a moving documentary on the extraordinary life of world-renowned Maine Master Boat Builder Ralph Stanley. Stanley, the son of a lobsterman, grew up on Mt. Desert Island and began building wooden boats in the early 1950's. He has built more than 70 fine wooden boats including working lobster boats, Friendship sloops, lobster boats, yachts, dories, and rowboats. In 1999 Stanley received a National Endowment for the Arts National Heritage Fellowship, recognizing his artistic excellence and contribution to our national traditional arts heritage.Ralph Stanley is well-known not just for his boats, but also as a master story-teller, genealogist, and musician. Award-winning Maine Filmmaker Jeff Dobbs tells the story of the entire Stanley family, their importance to American and Maine craftsmanship, and their way of life on Mount Desert Island and the Cranberry Isles in the twentieth century.
Ralph Stanley: An Eye for Wood, will be shown Thursday, June 4, 7:00 pm in Penobscot Marine Museum's Douglas and Margaret Carver Memorial Art Gallery, 11 Church Street, Searsport, Maine. Tickets are $8; $5 for museum members. Call 207-548-0334 for tickets or click here to purchase online.
Maiden Voyage for Searsport Student Creations
"It's the town's DNA, so it really works especially well for Searsport," says boat building instructor Greg Rossel.
Boat building and sea fairing is the heart of the town's long history.
High schoolers from Searsport District High School continued that tradition with the launch of three shellback dinghy's they built themselves.The boat-building class is made possible by Wayne and Lorraine Hamilton.
"Just like math class, you learn a lot more hands on, you're never bored," explained 10th grader Cameron Watt.
That hands-on work kept students interested who'd never even thought of boat building.
"It's pretty interesting actually. You get to build some boats. It's actually a really hard process. You have to epoxy stuff," said Rhonda Howard, also a 10th grader.
The idea is to bring together math and science from conventional classes in a real world setting.
"Boat building is a great metaphor for all the classes that they've been taking at school, whether it's math, science, geometry," Rossel said.
"If we wanted to do this after high school, we could get a job in it because we have some experience," said Watt.
At the maiden launch there's always one concern.
"I hope they don't sink," said Howard, with a laugh.
Click here to see the video.
Bizarre Chair on Exhibit at Penobscot Marine Museum
A bizarre cage-chair on wheels, built in 1896 as a deterrent to Maine's hobos, will be on display as part of Penobscot Marine Museum's 2015 exhibit Exploring the Magic of Photography: Painting with Light. The chair, which is on loan to the Penobscot Marine Museum from the Bangor Historical Society, was designed and apparently used by Oakland, Maine deputy sheriff Sanford J. Baker, but he failed to get the Maine Legislature to adopt it state-wide. The chair was then exhibited during parades as a side-show. Around 1920 a photograph was taken of the chair with a bystander posing inside. This photograph and the chair will both be on exhibit at Penobscot Marine Museum this summer.
"We are grateful to the Bangor Historical Society for the loan of this unusual object, said Kevin Johnson, Penobscot Marine Museum's photo archivist. "It is exciting to have the real object to exhibit next to the photograph." The chair currently resides at the Bangor Police Department. It weighs 800 pounds and is being transported by special arrangement with American Concrete Industries in Veazie.
"Sharing pieces of history is an important part of our mission," Bangor Historical Society Executive Director Melissa Gerety said. "Partnerships like this allow more people a chance to learn about the history of our region."
The Hobo Chair and photograph are one of many unusual exhibits in Exploring the Magic of Photography: Painting with Light. Museum visitors will be able to walk into a huge camera, step inside an historic darkroom, watch a tintype being made, make a cyanotype photograph, make a pin-hole camera, take a photograph with a pin-hole camera, take photographs of themselves standing beside images of people from the 1880's, add their own photographs to an online museum exhibit, and add their selfies to the museum's "Wall of Selfies". On Friday, May 22nd from 5:00 pm to 7:00 pm the public is invited to the opening reception for the 2015 season, which will be held in the newly renovated Visitors Center on the Crescent, 2 Church Street, Searsport. Exploring the Magic of Photography: Painting with Light is at Penobscot Marine Museum May 23 through October 18.
The Bangor Historical Society has been preserving, protecting and sharing the rich history of the Bangor Region since 1864. The BHS is based in the historic Thomas A. Hill House at on the corner of Union and High Streets in Bangor. It houses one of the nation's largest Civil War collections, a number of items from Bangor businesses and families as well as an extensive photo collection. During the summer season the BHS offers a number of walking tours telling the tales of Bangor and its people. The Bangor Historical Society and Thomas A. Hill House Museum is open Tuesdays, Thursdays and Saturdays from 10 a.m. to 4 p.m. beginning June 2nd. Call 942-1900 or visit http://www.bangorhistoricalsociety.org for more information.
Seasonal Assistant Store Manager Position
Job Description: Penobscot Marine Museum is seeking an Assistant Store Manager for the 2015 season, mid-May to late October. This position will handle daily museum operations including admissions, museum shop and membership sales, security, light housekeeping, and opening and closing the museum. The Assistant Store Manager will be the lead staff person on weekends working with museum interpreters to ensure the smooth operation of the museum, including answering questions, directing inquiries to the correct department and managing the security system.
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Searsport Farmers Market Opens May 26th
The Searsport Farmers Market will begin its second season on Tuesday, May 26th, 3:00 pm to 6:00 pm. The market is hosted by Penobscot Marine Museum on the Crescent on Route One, and will be open every Tuesday through mid-October. New vendors to the market this year include Stone Fox Farm Creamery who will be selling their homemade ice cream. The market will offer locally grown vegetables including salad greens, root crops, and fruit; locally grown vegetable and flower seedlings, perennials and shrubs, cut flowers, eggs, chicken, beef, pork, lamb and duck; breads and pies, honey, maple syrup, natural skin care products, and more.
Customers who want to buy directly from local farmers can do so nearly every day of the week in this area. Monday is the Bayside Farmers Market, Tuesday is the Searsport Farmers Market , Thursday is the Bucksport Farmers Market, and Friday is the Belfast Farmers Market.
If you would like more information about the Searsport Farmer's Market, or would like an application to participate in the market, please call Jim Nichols at 567-3967.
Photography Exhibit Brings History to Life at Penobscot Marine Museum
Penobscot Marine Museum opens its 2015 season on May 23 with four major exhibitions of historic photography under the umbrella title Exploring the Magic of Photography: Painting with Light. The campus will be filled with hands-on activities. Museum visitors will be able to walk into a huge camera, step inside an historic darkroom, watch a tintype being made, make a cyanotype photograph, make a pin-hole camera, take a photograph with a pin-hole camera, take photographs of themselves standing beside images of people from the 1880's, add their own photographs to an online museum exhibit, and add their selfies to the museum's "Wall of Selfies". Audio clips of interviews, biographies, and commentaries by historians, curators and professional photographers will be available to visitors on their mobile devices through QR codes, and on tablets in the exhibits.
The four exhibits in Exploring the Magic of Photography are Through Her Lens: Women Photographers of Mid-Coast Maine, 1890-1920; Twenty Best; Evolution of the Photographic Snapshot: 1888-2015; and The Carters and the Lukes – Selections from the Red Boutilier Collection. On Friday, May 22nd from 5:00 pm to 7:00 pm the public is invited to the opening reception for the 2015 season, which will be held in the newly renovated Visitors Center on the Crescent, 2 Church Street, Searsport.
Through Her Lens: Women Photographers of Mid-Coast Maine, 1890-1920 explores the pioneering work of five women photographers who excelled in a field dominated by men. Ruth Montgomery and Joanna Colcord grew up sailing around the world with their sea captain fathers. While on board ship they taught themselves the craft of photography and documented life at sea and life in the countries to which they sailed. Evie Barbour's photographer husband had a business producing photographic postcards. She helped him with the business, and when he died in 1907 she was able to take it over and support herself and her children. Ida Crie photographed her native city of Rockland, creating a loving portrait and important historic document of the way Rockland was at the turn of the century. Harriet Hitchborn grew up in Stockton Springs and developed her own successful postcard business.
Twenty Best, an exhibit of the twenty most fascinating photographs in the Penobscot Marine Museum collection, includes a photograph of the Great Bangor Fire of 1911 which destroyed much of the city, the earliest known photograph of Searsport, and an unusual ambrotype circa 1870 of a Chinese steward. Also included are photographs by the legendary Finnish-American photo-journalist Kosti Rhuohoma, who shot iconic portraits of working Americans which appeared in LIFE, National Geographic and other publications from 1940 to 1960.
Evolution of the Photographic Snapshot: 1888-2015 explores the snapshot as a self-portrait of our culture. In the 1800's cameras were expensive and photography was the work of professionals, but when Eastman Kodak introduced the inexpensive Brownie camera in 1900 suddenly everyone had a camera in their hand. What do we photograph and why, and what do the snapshots we take tell us about ourselves? This exhibit is guest curated by retired Beloit College professor Michael Simon.
The Carters and the Lukes – Selections from the Red Boutilier Collection is an intimate portrait of two families of boat builders, one who built traditional wooden lobster boats for local fishermen and the other an innovator in the custom yacht business. These photographs, taken during the 1960's and 1970's, celebrate the uniquely Maine way of life of the Luke family in East Boothbay and the Carter family in Waldoboro. Photographer Red Boutilier captured an era in Maine boat building which set the standards for today's Maine boat builders' international reputation for excellence.
Exploring the Magic of Photography: Painting with Light is part of the Maine Photo Project, a year-long statewide celebration of photography in Maine in 2015. This collaboration of twenty-six cultural organizations offers exhibitions, a major publication, and a variety of programs exploring the state's role as inspiration for photographers.
Two additional exhibits round out the 2015 season. Disorganized and Defeated: The Battle for Penobscot Bay 1779 displays for the first time the Museum's newly acquired court-martial papers of Commodore Dudley Saltonstall. The exhibit examines the effects of the Revolutionary War on the citizens of Penobscot Bay. This exhibit complements the replica of the Revolutionary War period frigate L'HERMIONE's arrival in Castine Harbor. Memoirs of War: A Soldier's Seabag tells the story through their mementos and souvenirs of ten Maine veterans' wartime experiences from WW II to the present. This exhibit was designed and curated by the Senior Class of Searsport District High School.
Penobscot Marine Museum is grateful to the following individuals and organizations, without whose support Exploring the Magic of Photography would not have been possible: John Bielenberg for designing and building, with Richard Mann, the camera obscura; Maine Humanities Council for their grant funding Through Her Lens; Maine Humanities Council and Maine Arts Commission for funding The Maine Frontier and Make a Cyanotype; Alice Knight and Stockton Springs Historical Society for loans of photographs for Through Her Lens; Libby Bischoff and Maizie Hough for consulting on Through Her Lens; Liz Fitzsimmons for researching and interviewing The Carters and the Lukes; Earle G. Shettleworth, Jr., Britta Konau, Brenton Hamilton, and Maynard Bray for commentary on Twenty Best; Alice Knight, Silvia Wardwell, Betty Schopmeyer, Dan Harrison and Beverly Mann for commentary on Through Her Lens; and Betty Shopmeyer for scene painting. A special thank you to Dave Johnson for the gardens and for construction and painting to Paul Jean, Jeff Dorr, John Ward, Brian Marquis and to Tom Preble for making it happen.
About Penobscot Marine Museum
Penobscot Marine Museum is located on Route One in the historic seacoast village of Searsport, Maine. The permanent exhibits include a ship captain's house, an exquisite collection of Buttersworth marine paintings, scrimshaw, 19th century Chinese and Japanese pottery, paintings and textiles, traditional small water craft, a fisheries exhibit, and an heirloom vegetable garden. The museum has over 140,000 historic photographs, and a maritime history research library. Eight of its twelve exhibit buildings are on the National Register of Historic Places. The Museum is open seven days a week, Memorial Day weekend through the third weekend in October. Museum hours are Monday – Saturday 10:00 am to 5:00 pm, and Sunday noon – 5:00 pm. For more information go to www.penobscotmarinemuseum.org, call the Visitors Center 207-548-0334 or offices at 207-548-2529.
Searsport High School Students Launch Boats at Town Dock
At noon on Thursday, May 21, two Shellback Dinghies made by students at Searsport District High School will be launched into Searsport Harbor at the Town Dock. The students have spent the past eighteen weeks building the dinghies with master boat builder Greg Rossel for their class Building a Shellback Dinghy: An Integrated Field Approach to Core Math & Science Standard. As they build the boats, the students explore marine physics and engineering concepts, Newton's laws of motion, traditional and modern wood working, chemical reactions, and navigation. The class is in its fourth year and is a collaboration between the Penobscot Marine Museum and the Searsport District High School. It is held at Museum's Hamilton Learning Center in Searsport. The Shellback Dinghy which the students build is a small sail boat designed by E.B. White's son Joel White. After the launch the boats are sold and the proceeds used to fund the next year's class.
Greg Rossel, who has been teaching boat building at WoodenBoat School for over twenty years, has help each week from community volunteers Fred Kircheis, Fred Schmidt, Bruce Brown, Rick Fitzsimmons, Rob Giffin, David Lawrence, Gerry Saunders, Pete Jenkins, and Dan Merrill. Wayne Hamilton, owner of Hamilton Marine, teaches a navigation class, and the students travel to Camden to work with sailmaker Grant Gambell to make sails for the dinghies. The class would not be possible without local businesses who donate time and materials: Gambell and Hunter Sailmakers, Hamilton Marine, Epifanes, Maine Coast Lumber, WoodenBoat Store, Chesapeake Light Craft, George Kirby Jr Paint Company.


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PCC opens Downtown center for vets
The plan is to make it easier to enroll in college
Pueblo Community College on Monday formally opened what it calls a Downtown Studio for veterans interested in making the transition from military service to higher education.
PCC and a handful of dignitaries helped with Monday's ribbon-cutting ceremony, which PCC President Patty Erjavec said was a fitting way to celebrate Veterans Day.
Erjavec said the center will provide help with every process of each veteran's education, from applying for admissions and financial aid or federal education benefits to aptitude and career testing, tutoring and post-graduate help with resume writing and job-hunting skills.
Many nontraditional students are intimidated by the prospect of walking onto campus and figuring out the first step to a diploma and new career, officials said.
50 Years of Civil Rights in Pueblo
The Growing Trade
A 6-day series reviews the first year in legal sales in Pueblo and surrounding counties.
Our Water
There's no better source for news on Southern Colorado water issues than The Pueblo Chieftain.
Steel City
Cold Cases
Explore our database of unsolved homicides and missing persons cases.


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SANDAG Asks State to Loosen the Purse Strings for Transit-Focused Housing
A new state program funds low-income housing projects near transit stations. Only two San Diego County projects made the cut. Now SANDAG is asking the state to lower the program's standards for how close projects must be to stations, so that more local projects can compete.Full article
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Anniston man faces capital murder, attempted murder, and kidnapping charges
nniston Police have taken a 50-year-old Anniston man in custody after an early morning shoot out at a home on Ragan Drive.
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nniston Police have taken a 50-year-old Anniston man in custody after an early morning shoot out at a home on Ragan Drive.
HOOVER, Ala. (WIAT)- Hoover Police are investigating a homicide that happened early Saturday morning around 1:11 a.m. Police responded to 70…
Hoover Police arrested Richard Alan Gamble Friday at his home in the 3700 block of Haven View Circle for possession of child pornography.
Joyce Garrard has been found guilty of capital murder for the death of her granddaughter.
A typical school day turned into a fairy-tale themed prom for over 100 Shelby County students from seven schools across the district.
The last time anyone saw Alexis Garcia alive was March 1, 2015. Blount County investigators say they found a body believed to be hers Thursd…
Lt. Sean Edwards says the person shot suffered life-threatening injuries.
Officials say an east Alabama man was arrested Tuesday after being found with about $7,000 worth of heroin.
The body of 42-year-old Nelson Jones III was found Friday morning at the Black Warrior Solid Waste Authority in Coker.
Christian says Anderson kept driving and led officers along Mulga Loop Road before eventually exiting his vehicle and fleeing on foot on Old…
Obama will be in Birmingham on Thursday afternoon. The White House hasn't released any other details about the trip.
Spring is here! It's time to say goodbye to those winter blues and say hello to warmer weather and fun in the sun! But there are also plenty…
Jurors returned to court Friday morning so prosecutors and defense lawyers could sum up the case of 49-year-old Joyce Hardin Garrard.
Upsets delivered by UAB and Georgia State mean wins for more than just the Blazers and the Panthers. True many brackets are busted this Frid…
The Blazers play UCLA on Saturday at 11:10 a.m. on WIAT 42.