text:
Zoom performance, new perspective
24x super wide optical zoom
16 Megapixel CCD
Tele-Photo Macro
A compact as cute as the SZ-15 really has no right to a 24x super wide optical zoom lens. Most cameras of this size just can't find room for that sort of magnifying power, let alone the flexibility to shoot in 16-Megapixel quality at super-wide angles. And they certainly don't have space for Super-resolution Zoom, which doubles still photo magnification to 48x with none of the pixilation that usually makes digital zooms so ineffective. One of the reasons to get a camera with this sort of magnifying capability is to capture macros with those eye-popping colours and details that mostly go unseen. But macro shooting isn't always easy. If you get too close, the camera casts a shadow. Or you startle tiny creatures and before you get the shot. That's why the SZ-15 has Telephoto Macro. This clever feature lets you shoot macros up to 40cm from your subject - with all the power of a 600mm telephoto (35mm equivalent). And in case you're worried about blur, don't be. Dual Image Stabilisation takes care of that. For getting creative on-camera, the SZ-15 gives you 11 Magic Filters. Plus a great canvas: HD movies or stills captured close-up. And blur-free.
Get phenomenal close-ups with the 24x optical zoom and 48x with Super Resolution.
Compact and lightweight, the 24x optical zoom has an impressive focal length range of 25-600mm, giving you superb flexibility. With super resolution zoom you can double zooming power to 48x and get exceptionally close to far-away subjects without any remarkable loss of image quality.
16-Megapixel CCD Sensor for High Quality - Produce top-grade stills, movies & prints.
Engineered to produce an image resolution of 16 Megapixels so you can reproduce your stills in large, high-quality formats and use digital zoom to crop photos to the perfect size
HD Movies AVI Motion JPEG - Maximise the frame-by-frame quality of your filmmaking.
Dual Image Stabilisation combines Sensor-Shift Image Stabilisation with high ISO sensitivity and fast shutter speeds, so you can capture crisp, clear images, even if the subject is moving
Get close up, even far away - Shoot tiny subjects at a distance with telephoto macro shooting.
Complementing the ultra-powerful 24x zoom, the SZ-15 lens lets you zoom in on detail and get as close as 40 cm to your subject without disturbing it - for amazing, blur-free macro shots.
Magic Filters for Stills and Movies - Create works of art in an instant with your SZ-15.
Add style to stills and movies with Punk, Pop Art, Pin Hole, Fish Eye, Soft Focus, Sparkle (photos only), Watercolour, Reflection, and Miniature. New filters: Fragmented (photos only) creates a collage of tiles, as if the original photo had been cut up and reassembled; and Dramatic boosts the contrast to give images a more dynamic atmosphere
This powerful image processor forms a part of the in-built iHS technologies dedicated to high overall image quality. Not only does it offer image processing capabilities with high resolution while maintaining high-level colour reproduction. It also provides improved colour controllability in specific colours such as emerald green and yellow. The image processing speed are also increased, along with startup and shooting speeds
An Eye-Fi card enables you to automatically upload images using WiFi. Being compatible with your camera, you can activate and deactivate this card as you wish directly in your setting menu. Whenever the need or moment arises, you can then share photos and movies on your camera directly with other devices. You can transfer them to your mobile device and then share them with friends and family through your social networks
Olympus 3? Displays are the first choice for easy framing, reviewing and sharing of photos and movies. The imaging power of these monitors is characterised by vivid colour reproduction and high levels of contrast with improved resolution up to 1.030k dots and great new technologies like OLED for even further improved viewing and framing possibilities
A technology that searches for faces in a composition and recognizes them as the main subject. It then automatically puts them in focus and optimally adjusts exposure to create an image that's sharp in the right places and ideally exposed. Available for photos and videos, Advanced Face Detection Technology can detect up to 8 faces
This system tracks a moving subject automatically and keeps it continuously in focus for optimally exposed pictures. It even memorizes the subject when it goes out of frame and resumes tracking when it reappears
Providing two-fold protection, this special function helps to avoid image blur caused by camera shake. It combines high ISO values with a sensor- or lens based mechanical image stabiliser, where a built-in sensor detects camera movement and adjusts the image sensor or lens accordingly
Compact and portable, yet extremely powerful, Olympus zooms in up to 40x for extremely dramatic close-ups and backs out for sweeping wide-angle panoramas. Wide-angle lenses from 24mm to 28mm combine incredible tele-zoom performances of up to 896mm without any digital zoom effects
- Product Description
- Olympus Stylus Traveller SZ-15 - digital camera
- Product Type
- Digital camera - 720p - compact
- Memory Card Slot
- SD card
- Image Processor
- TruePic III+
- Sensor Resolution
- 16.0 Megapixel
- Max Video Resolution
- 1280 x 720
- Lens System
- Zoom lens - 24 x zoom - 4.5 - 108 mm - f/3.0-6.9
- Focus Adjustment
- Automatic
- Min Focus Distance
- 20 cm
- Digital Zoom
- 4 x
- Image Stabiliser
- Optical (image sensor shift mechanism)
- Camera Flash
- Pop-up flash
- Display
- LCD display - 3"
- Supported Battery
- 1 x Li-ion rechargeable battery - 925 mAh ( included )
- Interfaces Provided
- Colour
- Black
- Dimensions (WxDxH)
- 10.73 cm x 3.98 cm x 6.88 cm
- Weight
- 220 g
- Product Type
- Digital camera - 720p - compact
- Enclosure Colour
- Black
- Sensor Resolution
- 16.0 Megapixel
- Optical Sensor Type
- Total Pixels
- 16,500,000 pixels
- Effective Sensor Resolution
- 16,000,000 pixels
- Optical Sensor Size
- 1/2.3"
- ISO (Max)
- 1600
- Optical Zoom
- 24 x
- Digital Zoom
- 4 x
- Image Processor
- TruePic III+
- Image Stabiliser
- Optical (image sensor shift mechanism)
- Face Detection
- Yes
- Print Standard
- DPOF support, Exif Print support, PictBridge support, PRINT Image Matching
- Auto Focus
- TTL contrast detection
- AE/AF Control
- Face-priority AF, Subject-tracking AF
- Face Detection
- Advanced Face Detection technology, face-priority AF function
- Digital Video Format
- Image Recording Format
- Max Video Resolution
- 1280 x 720
- Interfaces Provided
Exposure & White Balance
- Light Sensitivity
- ISO 100, ISO 800, ISO 400, ISO 200, ISO 1600, ISO auto
- Exposure Metering
- Multi-segment, spot
- Exposure Modes
- Programme, automatic
- Shooting Programs
- Landscape, portrait mode, beach/snow, self-portrait, PET, fireworks, panorama assist, night scene, sports mode, sunset, indoor, cuisine, candle, beauty, night scene with portrait, documents, telephoto macro
- Special Effects
- Fisheye, soft focus, Water Colour, miniature, Pop Art, pin hole, Punk, Sparkle, dramatic, Reflection, Fragmented
- White Balance
- Custom, automatic, presets
- White Balance Presets
- Fluorescent, sunlight, tungsten light, overcast
- Max Shutter Speed
- 1/2000 sec
- Min Shutter Speed
- 4 sec
- Exposure Compensation
- ±2 EV range, in 1/3 EV steps
Lens System
- Type
- Zoom lens - 24 x zoom - 4.5 - 108 mm - f/3.0-6.9
- Focal Length Equivalent to 35mm Camera
- 25 - 600mm
- Focus Adjustment
- Automatic
- Min Focus Distance
- 20 cm
- Macro Focus Range
- 3cm
- Zoom Adjustment
- Motorised drive
- Lens Construction
- 10 groups / 11 elements
- Features
- Built-in lens shield, ED glass, aspherical lens
Camera Flash
- Camera Flash
- Pop-up flash
- Flash Modes
- Fill-in mode, auto mode, flash OFF mode, red-eye reduction
- Features
- AF illuminator
- Effective Flash Range
- 0.2 m - 6.9 m : ISO 800 ( wide lens ) , 0.4 m - 3 m : ISO 800 ( tele lens )
Additional Features
- Continuous Shooting Speed
- 0.45 frames per second, 15 frames per second for 20 frames (3MP), 1.5 frames per second (3MP)
- Self Timer Delay
- 2sec, 12sec
- Additional Features
- Audio recording, built-in speaker, RGB primary colour filter, digital noise reduction, date/time stamp, digital image rotation, camera orientation detection, histogram display, in-camera red-eye removal, cropping an image, resizing an image, saturation control, USB charging, built-in help guide, dual image stabilization, Shadow Adjustment Technology, Shade Correction, Intelligent AUTO (iAUTO), Eye-Fi Card Ready, distortion control
- Type
- 3" LCD display
- Resolution
- 460,000 pixels
- Display Form Factor
- Built-in
- Display Features
- Display brightness control
- Microphone Operation Mode
- Mono
- Connector Type
- 1 x USB 2.0 , 1 x composite video/audio output , 1 x HDMI output
- Software
- Drivers & Utilities, [ib] software
- Included Accessories
- Hand strap, AC power adaptor, USB cable
- Body Material
- Metal
- Battery Type
- Olympus Li-50B
- Details
- 1 x Li-ion rechargeable battery - 925 mAh ( included )
Memory / Storage
- Memory Card Slot
- SD card
- Supported Memory Cards
- SD Memory Card, SDXC Memory Card, SDHC Memory Card
- Video Capture
- MJPEG - 1280 x 720 - 30 fps - SDHC Class 6 recommended , MJPEG - 640 x 480 - 30 fps
Dimensions & Weight
- Width
- 10.73 cm
- Depth
- 3.98 cm
- Height
- 6.88 cm
- Weight
- 220 g


text:
Join us for Royals FanFest presented by Commerce Bank on Friday, January 29 and Saturday, January 30 at Kansas City Convention Center's Bartle Hall.
The event will feature autographs sessions with current and former Royals, interactive games for fans of all ages, main stage programming and more! A portion of the proceeds will again benefit Royals Charities.
Throughout the offseason, we're adding more to the event schedule every day! Keep checking back to royals.com/fanfest for updated information, including the list of current and former players expected to attend.
|Friday, January 29
|12:00 p.m. - 2:00 p.m.
|Exclusive access for Season Ticket Members
|2:00 p.m. - 9:00 p.m.
|Open to all fans
|Saturday, January 30
|9:00 a.m. - 11:00 a.m.
|Exclusive access for Season Ticket Members
|11:00 a.m. - 7:00 p.m.
|Open to all fans
Welcome to FanFest
Update your Facebook status or send out a Tweet to share info about #RoyalsFanFest!

subset: commoncrawl


text:
More than 2,300 miles long with a watershed of more than 1.5 million square miles, the Mississippi River is North America's greatest waterway and the most heavily used migration corridor for waterfowl and other birds.
This flyway is composed of the states of Alabama, Arkansas, Indiana, Illinois, Iowa, Kentucky, Louisiana, Michigan, Minnesota, Mississippi, Missouri, Ohio, Tennessee, and Wisconsin, as well as the Canadian provinces of Saskatchewan, Manitoba, and Ontario.
DU's top conservation priority areas in this flyway include the Great Lakes watershed, the Mississippi Alluvial Valley, and the Gulf Coast.
DU and its partners have conserved more than 1.6 million acres in the U.S. portion of this flyway.
Alabama | Arkansas | Indiana | Illinois | Iowa | Kentucky | Louisiana | Michigan | Minnesota | Mississippi | Missouri | Ohio | Tennessee | Wisconsin
Receive a free DU decal when you signup for our free monthly newsletter.
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*Note: If you have a member login from the previous website, you may enter it here to access your My DU account. Visit our FAQ page for more details.
President Franklin D. Roosevelt signs the Migratory Bird Hunting and Conservation Stamp Act into law.
First duck stamp, designed by Pulitzer-prize winning editorial cartoonist, Jay N. "Ding" Darling, issued.
Prairie drought peaks.


text:
A 500-video game casino proposed by the Coquille Indian Tribe in Medford is under review by the federal Bureau of Indian Affairs in what could be the first phase of a lengthy process.
The city of Medford last week received a letter from the Interior Department asking for comments on the proposal to build the casino inside a bowling alley on a 2.42-acre property at 2375 S. Pacific Highway.
Other information requested by the bureau involves the impact locally from removing the property from the tax rolls.
According to the Assessor's Office, the property's estimated market value is $1.8 million and the 2012 taxes were $18,303.80.
City Councilor Bob Strosser said it is still not clear what sort of information the Coquille tribe wants from city officials as part of the application process.
"The first thing we need to know is what kind of information they are soliciting or are receptive to that we could provide in the interest of our community," he said.
The city may request an extension to the 30-day response period, Strosser said. The 30-day response period ends March 6.
— Damian Mann
Location, ST | website.com


text:
Kingston's HyperX SSD combines the SandForce controller technology with premium NAND flash, reducing load times while increasing performance and endurance. It provides high-speed SATA Rev 3.0 transfer speeds for larger bandwidth, which power users require for advanced gaming, multitasking and multimedia computing power. Kingston's HyperX SSD lets users load games and applications faster, increase frames per second (FPS) and quickly transfer and edit large media files. It's cool, silent and requires less power and no additional cooling requirements.
When configuring the HyperX SSD partition, the user can choose between having the maximum available capacity for data storage or giving up a little space to increase performance and endurance. This additional space is called over provisioning on an SSD. The amount of performance and endurance increase depends upon the type of data being stored on the HyperX SSD. The more data that is MPEG, JPG, ZIP or ARC file types, the greater the benefit for this increased over provisioning.
HyperX SSD uses an advanced wear leveling technology that distributes writes evenly across all the flash blocks in the SSD to maximize overall drive endurance. Additionally, wear leveling ensures that the individual flash memory blocks are consumed at a very balanced rate, not to exceed a 2-percent difference between the most often written blocks and least written. This enables the HyperX SSD to provide the longest possible life for the user while maintaining optimal performance.
- Product Description
- Kingston HyperX 3K Upgrade Bundle Kit - solid state drive - 240 GB - SATA 6Gb/s
- Type
- Solid state drive - internal
- Capacity
- NAND Flash Memory Type
- Multi-level cell (MLC)
- Form Factor
- 2.5" x 1/8H
- Interface
- SATA 6Gb/s
- Data Transfer Rate
- 600 MBps
- Features
- Shock resistant, built-in Wear Advanced Levelling, TRIM support, SandForce Driven, Garbage Collection technology, SandForce DuraClass, aluminium enclosure , S.M.A.R.T.
- Enclosure Colour
- Black, aluminium
- Dimensions (WxDxH)
- 70 mm x 100 mm x 9.5 mm
- Weight
- 97 g
- Manufacturer Warranty
- 3 years warranty
- Device Type
- Solid state drive - internal
- Capacity
- NAND Flash Memory Type
- Multi-level cell (MLC)
- Form Factor
- 2.5" x 1/8H
- Interface
- SATA 6Gb/s
- Features
- Shock resistant, built-in Wear Advanced Levelling, TRIM support, SandForce Driven, Garbage Collection technology, SandForce DuraClass, aluminium enclosure , S.M.A.R.T.
- Width
- 70 mm
- Depth
- 100 mm
- Height
- 9.5 mm
- Weight
- 97 g
- Drive Transfer Rate
- 600 MBps (external)
- Internal Data Rate
- 555 MBps (read) / 510 MBps (write)
- 4KB Random Read
- 4KB Random Write
- Maximum 4KB Random Write
- 1,000,000 hour(s)
Expansion & Connectivity
- Interfaces
- 1 x SATA 6 Gb/s - 7 pin Serial ATA
- Compatible Bays
- 1 x 2.5" x 1/8H - internal
- Power Consumption
- 2.11 Watt ( active ) , 0.455 Watt ( idle )
Software & System Requirements
- Software Included
- Drivers & Utilities
- Included Accessories
- 3.5-inch bay adapter, screwdriver, 2.5" USB enclosure
- Cables Included
- 1 x USB cable - USB Type A to mini-B - external , 1 x Serial ATA cable - internal
- Mounting Kit
- Included
- Enclosure Colour
- Black, aluminium
Manufacturer Warranty
- Service & Support
- Limited warranty - 3 years , Technical support
Environmental Parameters
- Min Operating Temperature
- Max Operating Temperature
Customer reviews
Write a review for the Kingston 240GB HyperX 3K SATA 6Gb/s 2.5" Solid State Drive UpgradeKit here!
Good but...
Reviewed by Twonko. Review Posted 04/03/2014
A great little package including a usb case and small toolkit. Is now installed and works a treat but getting there was less than straightforward. The supplied CD only had two pdf's on it despite proclaiming that it contained disc cloning software. After trying and failing to use Windows 8.1 to clone the disc, I bought a 3rd party d/l for about a tenner and cloned the disc at the first attempt. Then set it to boot in the BIOS and Robert's your father's brother. And bizzarely, an Outlook 2013 problem that I have been having for the last six months has now gone away all by itself. Marvellous.
- Overall
- Ease of use
- Value for money
Doesn't support Windows 8 as sold.
Reviewed by Anonymous Review Posted 07/11/2013
The packaged migration software doesn't work with Windows 8. The box only lists Windows 7 and there is no warning on the website. Kingston eventually sent me an updated CD after sending them proof of purchase, but by then I had already purchased migration software from Paragon. Is BT selling out of date stock???
- Our response
Thanks for bringing this to our attention Andy, we've taken action with Kingston who assures us that new drives will be shopping with new Acronis software that supports windows 8.
- Overall
- Ease of use
- Value for money
The opinions expressed in this reviews section are those of our customers and not of BT Shop. Nothing contained herein amends BT Shop's terms and conditions.


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STANFORD -- A pre-dawn accident on Interstate 280 claimed the lives of three popular Webb Ranch "school horses," while sending two people -- drivers of the cars that hit them -- to Stanford Medical Center for treatment.
The ranch, adjoining Portola Valley on land leased from Stanford University, has been in operation for 90 years and has been a training ground for generations of young equestrians.
"We lost three horses; that's a terrible shame, and all the children that take lessons will be very sad when they find out. But it wasn't human life," said Tom Hubbard, president of the Webb Ranch family corporation.
He said he was relieved to hear that the drivers' injuries were not severe.
"We're just trying to understand why it happened," Hubbard said. "The fact that (the horses) would go more than a mile, that's just bizarre."
It's the first accident like this at the ranch, Hubbard said. He said he's trying to find out why a paddock at the ranch was left unlocked, allowing the horses to wander.
"Somehow it didn't get locked up last evening," Hubbard said. "We don't know when they got out."
Portola Valley horse trainer John Charlebois, who responded to the crash, said he couldn't recall when that many horses had been killed in an roadway collision. "It's probably the worst horse-related accident in 20 years in Northern California," Charlebois said.
As investigators reconstructed the mishap, at some time Friday night or Saturday morning, four horses wandered from a paddock that had been left unchained and wandered up Portola Valley's Alpine road and onto the northbound lanes of 280.
At 4:50 a.m. a Toyota Prius driven by Richard Stein, 65, of Sacramento, plowed into three of them as they apparently tried to cross the freeway. The fourth horse, a mustang named Milo, stayed in a culvert beside the roadway and was unharmed.
The collision flung the three horses across the roadway. Traffic was blocked while their bodies were removed and the fourth missing horse was found and led to safety.
Battalion Chief Kevin Butler of the Woodside Fire Department said when he arrived one horse was still alive.
"It was raising its head and its front feet," he said. It died soon after.
While emergency crews set up flares and attempted to clear the roadway, a Mercedes driven by physician Jean Gillon ran over the body of one of the horses. The car shot into the air, landed and spun around.
Gillon, 61, of Los Altos Hills, reached at Stanford Medical Center where she was being treated for two fractured vertebrae, said she was on her way to an appointment at Sequoia Hospital when she saw flares and emergency lights in the darkness ahead.
Thinking she was being waved into an outer lane, she said she slowed and continued moving when she struck the downed horse.
"It felt to me like I went up in the air about 3 to 5 feet, she said. "The car landed and I pulled myself out, laid flat on ground and waited."
Dead are a quarter horse named Maverick and two thoroughbreds named Euro and Rowan, according to Hubbard, the Webb Ranch president.
Kevin Chambers, who runs the nearby Portola Valley Training Center, was called to the scene and was able to lead the fourth horse to safety.
"He was scared," said Chambers. "I was able calmly walk up to him and put a lead rope on his neck. The vets gave him little tranquilizer to calm him down so we could walk him off the freeway."
Chambers said the deaths of his neighbor's horses' saddened him. "Thankfully no person was severely injured, but it's a bad deal. This is our livelihood. This is what I do."
Contact Daniel M. Jimenez at firstname.lastname@example.com. Follow him at Twitter.com/DMJreports. Contact Pete Carey at 408-920-5419. Follow him on Twitter.com/petecarey


text:
A few people seem to be able to get on (only a handful), but I still can't.
It's not completely down. It just seem to have problem loggin ppl in.
My friend who sits next to me logged in while I was having problem, so I tried logging in many times.
It worked. Just spam that log-in button.
This was like 5min ago.
can someone sign it for me( i don´t want to write my adress)?
and i still can´t log in -_-
Live by the creed
Dear UbiSoft....
Your company is Experiencing some server issues and is preventing Valid Customers From using the products they bought from you. I know you must be very concerned and are working diligently to correct the issue, it is just that for some reason the notification you sent to you users about your server issues has not made it to us. I know you are a large public company and you have made every attempt to correct the issues and have done you best to make sure your hard working customers are aware of all your efforts. I mean what kind of publicly Traded company that relies on consumers to buy their products for their sole source of income would allow their users to go without any notification of the errors at hand. I thank you in advance for all your upfront support and help you have given us and I will make Sure my reviews of you company and my decisions to purchase your products in the future are based on the how I, as your consumer, have been treated in this event.
thank you for helping me see just how wonderful your customer service is....


text:
December 10, 2009
About Me: A (very lengthy) Profile of Mattatouille
How did you get into food?
This is invariably the first question I am asked as a "foodie" or rather, someone who's into food. I guess a discussion about the merits (or demerits) of the term "foodie" might be in order, but maybe I'll talk about it at later point in this interview. Back to the question, I have not always liked food. No, I didn't grow up dreaming of my mother's cooking as a young boy, and I certain didn't have the luxury of my grandmother's cooking. Sure, I had some delicious meals from mum, and occasionally from halmunee (grandma, in Korean), but my journey into the world of food really began about six years ago. Our family had just returned from a vacation in Maui and we had dined at the celebrated restaurant Longhi's. It's a luxe restaurant featuring pastas, seafood, and steaks. We'd been suckered into purchasing the restaurant's cookbook along with our fabulously expensive meal (what's another $30 bucks on a $200+ meal?). I remember bringing the Longhi's cookbook home and browsing through it, utterly intrigued by the owner's thoughts and musing on each recipe. This was really my first encounter with food writing.
Mr. Longhi (I forget his name) waxed about how to make the perfect penne arrabiata, or how good ingredients produce great dishes. He talked about how he loved having a restaurant in Maui because it allowed him to procure ingredients from all over the Pacific Rim (how very un-Michael Pollan of him!). Then again, this book was written years before Mr. Pollan and the producers of Food Inc. had a chance to tell us about the nefarious effects of such ingredient-procurement.
Either way, I started cooking some of his very simple, Italian-based recipes in my dingy college apartment, which had been inadequately renovated to cover up terrible condition. This was the heart of South Los Angeles, on the west side of the USC Campus. Still, I had the resolve to start cooking these simple pasta dishes and was very satisfied by how simple things like seasoning the pasta water, or allowing the garlic to properly brown before proceeding to add the pepper flakes and tomatoes to the sauce. I learned that cooking was something created out of a combination of proper technique, timing, and attention-to-detail.
I continued like so until I turned on my TV to the Food Network and watched a rather beautiful woman making some of these same dishes. Yes, like most college-aged men in the country at the time, I was completely smitten by Giada Di Laurentiis. Sure I watched Julia Child, Martin Yan, and even the early days of Ming Tsai on East Meets West on PBS while growing up, but I'd never seen such blatant, shall we say, food porn on TV. And although I'll be frank and say that her shirt is probably too low most of the time, providing a worth (or unworthy) distraction to the cooking, I can't argue that her recipe-making is both easy, reliable, useful, and fun. I became engrossed in food television and proceeded to watch as much of the stuff as I could.
I remember my junior year of university, where most savvy business students would obtain a top-level internship at a reputable corporation. Well I dumped that grand idea and sat around at home, watching the daytime cooking shows on Food Network. Then I'd head over to Whole Foods and fill up my credit card with premium ingredients, all in an effort to invite my friends over to my guinea pigs. Sometimes my buddies were happy guinea pigs, relishing in delicious, perfect pasta or risotto, and other times they had to deal with the stress of my inexperience in cooking or the fiascoes that eventually made their way to the plate.
Then I picked up a copy of Anthony Bourdain's Kitchen Confidential, at that time easily over 5 years old, and I was hooked. I hadn't encountered such hilarious, compelling, visceral food writing, and I realized how intriguing the whole world of restaurants and cooking was. I immediately went on to buy dozens of cookbooks, and start consuming every week's issue of the LA Times Food Section.
Well, I'll skip to the end, now that I'm already forced you to read 1000 words into my first answer and say that my shelves are now chock full of cookbooks and food memoirs, from MFK to Larousse to Steingarten. Harold McGee sits next to my Bible (the actual one) while a second edition of Rick Bayless' Authentic Mexican sits next to The Essential Cocktail by Dale DeGroff.
Though my collection might be just slightly impressive, I've learned over time that nothing replaces the experience at the table (or street, if I'm on that type of cuisine). And so I've dedicated the better part of my life with filling my hours with the tastes, smells, and joys of food and cooking.
What got you into food writing?
I've been writing ever since Geocities invented the personal web page and Xanga decided to offer simple blogs. Yes, I grew up with the Internet and figured out that it was kind of cool when other people read your thoughts, as small as that audience would be. I remember placing a snazzy site counter on the bottom of my site, just to be satisfied to learn that 1000 people had visited my site in its history.
I've always loved writing, and it always came to me naturally. Ever since instant messaging taught me to think at the speed of my typing, I figured out that this was the best way to record my thoughts. I confess that the prose isn't as smooth as it could be, so I'm learning to be a better proofreader and fix my mistakes along the way.
To me, food writing became like story telling. Yelp made it easy to have a venue for these stories, and gave each of the stories a context, but ultimately I turned to writing a blog for my food writing, because I could have creative control of the content and its presentation. Also, I could emped photos along with my writing.
I believe the best food writing comes from the heart, from one's delicious descriptions of meals and experiences which whet appetites and conjure dreams for readers. The best food writing makes me laugh or cry, just like the best literature.
I'm still a novice at this, and I'm willing to keep learning. It's a lifelong process that gives flavor (ha) to each day and week and year that passes. Life's a lot more fun when you have food involved, and even more fun when you can talk about it, or write about it.
Why do you like food photography?
A picture's worth a thousand words. A good food photo's worth a thousand words and a few stomach growls. I love photography in its own right, but mostly of the journalistic and realistic type. There's a certain beauty with the staged photos of Roland Bello's spreads in Gourmet, but since I don't have that kind of expertise, I like to capture what the ordinary person sees and experiences on a regular basis.
I'm currently in the market for another digital SLR camera, but for now I've been adopting some other point-and-shoot cameras, including my camera phone, for the job. I think anyone can take a good photo with any camera, as long as the person has the right eye and perspective, and proper control of the light conditions. To say that one needs a particular level of camera is hogwash to me.
Another reason why I like food photography is that it helps me remember what I ate. I think I have a pretty good memory about certain things I eat, but nothing can replace a photo. If I could draw better, I'd just draw out what dishes looked like, which a blogger friend of mine had to do while she was dining at Momofuku Ko, but my drawing skills are pretty poor. I have trouble with stick figures.
What would your last meal on earth be?
A bowl of yook heh jang or spicy Korean beef soup. It's my perfect comfort food. I love when after you eat, you've got these tiny red speckles all over your shirt and sleeves because you've been slurping up this bright red broth. I'd also consider a tasting course done by Grant Achatz and Thomas Keller done in my kitchen, with me helping them and learning how they do their magic along the way. Lastly (and this is a newer one), I'd love to be with my family and eat a dinner in a late summer afternoon, grilling Brazilian barbeque. My parents were raised in Brazil, so churrasco would be our default celebratory meal. There's nothing like hulking cuts of meat, freshly sliced, juicy, perfectly seasoned, and going straight into your mouth, followed by garlicky, sauteed collard greens (kolvi), feijone (black bean stew), buttery white rice, and simple tomato-onion salsa. All washed down with guarana.
What makes you passionate about wine, beer, coffee, and cocktails?
Though I do believe that drinks complete a meal (see previous question and its answer), I don't think they are utterly necessary. I just had a 24 course meal at Alinea and had mostly water as a beverage, though I did get a taste of Alsatian pinot gris for one course. Still, I love wine because it offers so much complexity and delight to a meal. Beer does the same thing, but with a different spectrum and effect (thanks mostly to the effervesce and bitterness). Coffee is compelling to me because of its complexity of production, transportation, roasting, and preparation. It's the one beverage the requires a machine of some sort to be served. There's an artistry involved with making the perfect cup of coffee, much like the artistry of cocktails, which are my final frontier of beverages. To me, cocktail represent the best of all the previous beverages: complexity of flavor (in the spirits), pairing with food, and finally the various stages of preparation and service. I love that they're an undeniable history in cocktail making that adds character to a meal (or any occasion for that matter).
Why do you care about restaurants and what makes them relevant?
Well, first of all, restaurants give you delicious food, or at least you hope for it. I think restaurants are such an intriguing, modern creation that came about from industrialization. As a business person, I'm also very interested in how to optimize the operation of a restaurant. Finally, I love restaurants because they're a version of theater in whatever culture its presented in. A restaurant in Jakarta has its set of rules as does the one in Madrid or London. Another restaurant in rural Korea has its dynamic, as does the one in Odessa, with a view of the Black Sea. What makes restaurants compelling is that they involve an immensely complex interplay of people: chefs, cooks, servers, managers, customers, and sometimes critics. In our modern, and especially urban American culture, we have so many expectations about what a restaurant should be that we're sometimes taken aback when those expectations aren't met. Say for example our water isn't refilled the moment it becomes empty. We get agitated and start calling for our server. But in our culture it would be rude to hollar at the server and ask for a refill. If you're in a busy restaurant in Seoul, don't be bashful about yelling to the server for whatever you need. Restaurants are a microcosm of culture waiting to be experienced by its customers, from the kitchen to the table. And heck, it's just fun when you eat good food, especially with people you like to be with.
What's your philosophy of cooking?
Ok, this is totally a question that I have very close to no capacity of answer since my name doesn't end with Robuchon or Keller. But since I'm asking the questions, I'll say that cooking should be artful, passionate, and as precise as you can be. Oh, and make sure it tastes good. Things taste good most of the time when they look good. If you ever get served something at my house, I really tend to care about presentation, because I know that that element is so important to how something tastes. I also think it makes up for my inability to produce something that's a great chef or cook will create. Until I truly get proper training and learn the fundamentals of cooking, I don't think my cooking will reach a level anywhere near "great." So in the meantime, I focus on making it look good, because that I can work on. If I had the capacity to practice and hone my cooking skills (with the benefit of working in a commercial kitchen), then that would be a different story. Until I get there, I'll just make it taste as good as I can, and present it just like a restaurant would, with sauce streaks, sprinkled garnishes, fancy knife cuts, and overdone plating. Maybe my next cookware investments will be in test tubes, spritzers, wires, and other weird (but cool) items they use at Alinea.
What's great about ethnic food?
What's ethnic food? Eating "ethnic" food implies that there's some sort of culinary hegemony and that one particular cuisine is "regular" food and all others are ethnic. Funny that Italian food was once considered ethnic cuisine though no one would consider that to be true now. But I think what you (or really I) mean is the bounty of different cultural cuisines around the world, then on that note, I am completely and utterly committed and sold. See, a person with a cultural heritage that's apart from the WASP (white-anglo-saxon-protestant) variety (a sociological and cultural term that is really imprecise), you see the world in a completely different set of lenses. To me, the norm is not meat and potatoes, but rice, soup, and banchan. A meal's basic units aren't bread, but noodles. I think having that paradigm allows me to look at most, if not all cuisines, equally. Well, with the exception of Korean food.
Where do you want to go from here?
I've always had a keen eye on the business of restaurants. Right now I'm consulting on a small food venture that could be a very basic model for me to work with in the future, but eventually I'd like to be a proprietor for some food based business. Although I've had aspirations of writing professionally about food, I can see that the world's just not going in that direction. There just seems to be too many cookbooks and food books out there and not enough people reading them. Of course, I still have dreams to publish books about food (of which I have various concepts in the works), but rather than being a flavor-of-the-month type author, I'd like to write seminal work in the tradition of Richard Olney. I'd like to do what he did for French cooking to regional Korean cuisine, the foods that I was able to recently rediscover on a trip to Korea. And, if I can swing it, maybe hit some regional cuisines in Japan as well, since that's just a stone's throw away from the Korean Peninsula.
Name some of your favorite utensils/ingredients/general things about food?
I can't cook without my Sabatier chef's knife, cast iron skillet, All-Clad pans (they are awesome), Williams-Sonoma spatula, OxO tongs, and Pyrex bowls. I'd like to collect a massive collection of various salts - I currently have two kinds of kosher salt, grey salt, peruvian pink sea salt, and Lawry's seasoned salt (just for kicks). I never cook without a kitchen towel. I'm obsessive about this one. I need something to wipe down surfaces of plates or my hands after washing or whatever.
I love proper stemware and glassware for wines and cocktails. I'm also a huge collector of oddball mugs for coffee and tea. I like to check out thrift stores and see what kind of cool gadgets and gizmos they have in the kitchenware section. I once found this gray Bauhaus-like mug that made me feel like a techie in Silicon Valley.
I'm a stickler for the small things in restaurants - the kind of tablepieces or flatware. I like something ergonomic or interesting. I think the layout of restaurant floors is fascinating too since I studied that stuff in my Operations class in business school. I'm keen on feeling the table linen and making sure it's comfortable. Bourdain will be famous for remarking on the quality of chairs in the restaurant; I'll take nice linens and flatware. Of course chairs are important too, I wouldn't want to sit on plastic.
9 comments:
- Food, she thought. said...
So fascinating to hear about others' pathway to food obsession. We love some of the same foods, Canele, LGO's chile burger, etc. However, I think all food has an ethnic provenance. American food is food from the USA that typically has other influences, where many ethnic foods are far more regionally focused, such as Japanese or Lebanese. A fun read, thanks!
- 7:33 AM, December 11, 2009
- Tsz said...
Fantastic post—wholeheartedly agree photos are definitely worth thousands of words and stomach growls!
I must admit I've been following your blog for quite some time because of your photos and it took a while for me to even start reading your posts. As a designer, I'm drawn by color and composition and yours fill the bill on both counts.
I've since then jumped on the bandwagon and started my own blogs:
Cataloging moments of food induce eurphoria:
My journey to Paris 2010:
They're still at a beginner's level, but I'm pushing myself to write better. Thanks for being my inspiration and can't wait to read your next post.
- 10:01 AM, December 11, 2009
- Joshua Lurie said...
This is long overdue. We've discussed food dozens of times, but I still learned a lot. You chose some good questions to ask yourself. Any chance you'll expand upon this as different questions arise?
- 11:34 AM, December 11, 2009
- ila said...
for cameras - if you have an iphone, the toy camera app does wonders! there are a few P&S's out there that are perfect for food photography, but I've been enamoured by the Vivitar lately ;-)
as of late, i've been thinking about the format of my blog posts as well, especially since photo quality really swings readership nowadays. i lurv luxirare's format, but i'm not sure if it matches my writing voice (it's a bit too serene, whereas i'm very excitable).
- 11:45 AM, December 14, 2009
- mattatouille said...
Liz, I do agree that American food has it own unique stature. I consider myself pretty well versed but at the same time lack many essential experiences for me to truly understand "American" food. I need to trek to true barbeque in the South and Midwest (Kansas City), New England seafood, and so much more.
- 12:12 PM, December 14, 2009
- mattatouille said...
Tsz, thank you very much for your encouraging words! You've got a wonderful blog in the making.
- 12:12 PM, December 14, 2009
- mattatouille said...
Josh, I could easily ask myself more questions. It's just a matter of when I'll get around to writing them :)
- 12:13 PM, December 14, 2009
- mattatouille said...
Ila, Luxirare's blog is super-high concept. I think it's almost impractical because the photos are so large. It wouldn't be something you could access from a netbook or iphone. That said, I think there's a place for that on the internet. I think your new blog format and photos are very good so I wouldn't worry about it. I'm going to look into Vivitar :) I think I might have a super old P&S 35mm somewhere.
- 12:14 PM, December 14, 2009
- burumun said...
It is intriguing to hear about other's personal journey into and in food writing. Very postmodern of you to ask questions to yourself, but it's definitely a more fun format than a lengthy essay :)
PS. I'm happy to see Warung Doyong on your "best" list! I still need to write that up ...
- 4:52 PM, December 14, 2009


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The difficult dps "rotation"
Posted 27 December 2012 - 03:18 AM
Imagine all your hits are up, which do you use?
Colossus Smash so you get the armor pen up first? Then the MS would do more damage but maybe it's better to do the MS first to decrease healing received? I can't decide.
Also, is it correct that if you have 30 rage but no HFB proc you should use Slam but if you have a proc Heroic Strike?
Posted 27 December 2012 - 03:37 AM
Posted 27 December 2012 - 04:23 AM
That doesn't count for arena does it?
Posted 27 December 2012 - 04:42 AM
Posted 27 December 2012 - 05:41 AM
Toxile, on 27 December 2012 - 04:42 AM, said:
True, but does help give u general ideas on what to do.
Lvl 1 Dk Legend Covlol
Posted 27 December 2012 - 05:56 AM
pve the best
Posted 27 December 2012 - 07:30 AM
repeat unless tfb or executes
Posted 27 December 2012 - 08:05 AM
+rep if helped
IGN: Keklyz
Posted 27 December 2012 - 08:21 AM
whatever hits first is whatever
just tested slam it does ##'s maybe i should bind it
Edited by Speedymart, 27 December 2012 - 08:24 AM.
Posted 27 December 2012 - 09:29 PM
Speedymart, on 27 December 2012 - 08:21 AM, said:
Fucking lol'd. Slam is your hardest hitting ability.
Posted 28 December 2012 - 07:42 PM
Usingg, on 27 December 2012 - 09:29 PM, said:
need those kb's
Edited by Speedymart, 28 December 2012 - 07:42 PM.
Posted 29 December 2012 - 12:28 AM
About the other stuff. Get used to slam. It only gets buffed. Just using the general rule of: Slam, If above 70 rage HS. This way you will mostly have high rage if you get into a burst window where you can use slam and hs at the same time without the bother of starving. Useful within the 6 sec of CS.
Posted 31 December 2012 - 01:32 AM
CS>MS>HS(with TfB)>Overpower>Slam>HS(no TfB). You should only use HS with no TfB proc if you are getting close to capping rage.
You should favor not overlapping CS debuffs. You should only do so if you can't do anything else.
Of course, this is the one->two->three rotation. If you're looking to swap, or to build rage for burst for whatever reason.. You should obviously just use MS/OP..and save/make sure CS will be up for your burst.
Edited by Deonto, 31 December 2012 - 05:18 AM.
Posted 31 December 2012 - 02:36 AM
CS>OP>MS>Slam. Always try to keep TfB for cs - don't spam heroic. You use CS in CS if you have neither MS or OP and less than 40 rage. DO NOT use hs if someone is less than 35% hp and you have less than 80 rage. DO NOT use hs for 9 seconds before dc. ALWAYS make sure you have AT LEAST 60 rage before DC. Do not spam heroic mindlessly - your rage bar is your friend. Do not allow yourself to drop bellow 15 rage because you will need it and you won't have it.
And btw sudden death procs should be consumed as fast as possible. CS and MS give you enrage if they crit and you really want that.
justchecking, on 10 November 2014 - 11:58 PM, said:
Renaissance_Man, on 31 July 2013 - 04:31 AM, said:
simonfra1234, on 25 August 2011 - 08:46 PM, said:
Posted 14 January 2013 - 01:34 AM
Toxile, on 27 December 2012 - 04:42 AM, said:
i thought thats how warrior was played this season..
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Bridging Brown County awarded Wally Schmiesing with the 2012 Bridge Builder Award on Thursday Nov. 15, at their annual fundraising banquet held at the Comfrey Community Center. The Bridge Builder Award is given to a person each year who has exemplified his or her volunteering and dedication to their church, community and the county. The award began in 2007.
The award was presented to Wally by Jim Lilleodden, Vice Chairman of Bridging Brown County.
Some of Wally's accomplishments include; he and his wife, Inez, have hosted 13 International students through the U of M Agricultural Student Trainee Program. In this program, students spend March through November on their farm learning the farming trade, and then studied at the University the following winter quarter.
Wally has also been active in the Brown County Farm Bureau.
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Approximately 120 people attended the event that was catered by GoodFellaz Bar & Grill of Comfrey. The Community Center was decorated for fall by Kelli Jenson of Comfrey. The live auction raised over $3,056 dollars for the local non-profit organization.
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This is the area schedule of games for the week of Nov. 19-24: Monday, Nov. 19 BASKETBALL — Bethany College MBB at Washburn Univeristy, 7 p.m. Tuesday, Nov. 20 BASKETBALL — McPherson College WBB vs. MidAmerica Nazarene University, 6 p.m.; McPherson College MBB at Barton County Community College, Great Bend, 7 p.m.; Central Christian MBB vs. Bethel, 7:30 p.m. Wednesday, Nov. 21 None Thursday, Nov. 22 Thanksgiving Friday, Nov. 23 BASKETBALL —�McPherson College MBB vs. Hannibal- LaGrange College (Mo.), 6 p.m.; Central Christian WBB at Oklahoma Baptist University, OBU Festival, 3 p.m.; Bethany College MBB vs. Baptist Bible College, Colorado Christian Classic, Denver, Colo., 6 p.m. Saturday, Nov. 24 BASKETBALL —�McPherson College MBB vs. Columbia College (Mo.), 3 p.m.; Central Christian WBB vs. Oklahoma City University, OBU Festival, 1 p.m.; Bethany College MBB vs. Colorado Christian, Colorado Christian Classic, Denver, Colo., 7 p.m.
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Chalkdust threatened to go type II, but stayed within it's lines when all was said and done. Sand threatened to end early twice, but had some stellar jamming. As did Golden Age which featured a major excursion that touched down into a hushed silence. Wolfman's was looking to be the song of the night. It's jam got started when a Fishman flub happily triggered an intensely arhythmic and wholly different jam than usual. The segue into Walk Away happened too soon. Fluffhead sounded particularly natural in the second half. I think Mike got lost for a bit, but it was a worthy version. Antelope was adventurous from the get go and is worth seeking out.
First set had a couple of long shelved tunes getting decent readings but was mostly tepid until the solo in Ya Mar. Nice to get Jesus Just Left Chicago.


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Definition of haematology in English:
(US hematology)
noun[mass noun]
The branch of medicine involving study and treatment of the blood.
Example sentences
- Intravenous immunoglobulin prophylaxis and therapy is being given for a growing list of indications in the fields of immunology, neurology, hematology, and oncology.
- Laboratory studies, including hematology and blood chemistry studies, were obtained at each follow-up visit.
- The courses in which they are taught vary, and include general biology, blood banking, hematology, immunology, microbiology, clinical chemistry, pathophysiology, and molecular techniques.
- Example sentences
- Many physicians are unfamiliar with the disease, and heavy menstrual bleeding often is considered a gynecologic rather than hematologic problem.
- Nonpulmonary end-organ dysfunction was divided into the following groups: cardiovascular, renal, hepatic, hematologic, neurologic, and gastrointestinal.
- Chronic pulmonary conditions, oncologic or hematologic conditions, chronic neurologic conditions, and multiple chronic conditions were significantly more frequent in the older group.
- Example sentences
- Other changes are seen in urine and hematological parameters.
- Morphological changes in platelets were monitored by automated haematological cell counter for platelet count and mean platelet volume.
- The subjects were determined to be healthy on the basis of medical history, physical examination, urine analysis and routine biochemical and haematological tests.
- Example sentences
- Referral to a hematologist or neurologist can ensure cost-effective evaluation of the multiple coagulation-factor abnormalities and conditions that can cause embolic stroke.
- An independent adverse event committee (comprising a neurologist, a haematologist, and a general practitioner) were responsible for classifying serious adverse events at the end of the trial.
- Unless complications are present, patients with chronic lymphocytic leukemia do not require urgent referral to a hematologist.
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Line breaks: haema|tol¦ogy
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