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The Linde Group
|Traded as
|Chemicals, Health care, Energy, Engineering
|Carl von Linde
|Munich, Germany
Key people
|Dr Wolfgang Büchele (President and CEO), Manfred Schneider (Chairman of the supervisory board)
|Industrial gas production, alkene, natural gas and air separation plant engineering, logistics services
|€17.944 billion (2015)[1]
|€4.131 billion (2015)[1]
|€1.149 billion (2015)[1]
|Total assets
|€27.445 billion (2015)[1]
|Total equity
|€15.449 billion (2015)[1]
Number of employees
|64,538 (2015)[1]
The Linde Group, registered as Linde AG (FWB: LIN), is a multinational industrial gases and engineering company founded in Germany in 1879. It is the world's largest industrial gas company by market share as well as revenue. Linde shares are traded on all the German stock exchanges and also in Zürich, and the Linde share price is included in the DAX 30 index. The group is headquartered in Munich, Bavaria, Germany.
The Linde Group has over 600 affiliated companies in more than 100 countries,[2] with customers in the industrial, retail, trade, science, research and public sectors.
In September 2006 the company acquired its UK based competitor The BOC Group, and subsequently disposed of its non-gas interests. Linde's former materials handling business was rebranded as KION Group in September 2006 and sold in November 2006 to KKR and Goldman Sachs for €4bn. In March 2007 the BOC Edwards semiconductor equipment business was sold to CCMP Capital for €685m.[3]
Linde's revenue in 2015 were €17.9 billion, with 64,500 employees.[4]
Following the BOC acquisition, The Linde Group has become the world's largest industrial gas company. In 2005, Linde AG and BOC together had 21% of the world's market in industrial gases followed by Air Liquide with 19%, Praxair with 13%, Air Products & Chemicals with 10%, Taiyo Nippon Sanso Corporation with 4%, Airgas with 3% and Messer Group with 1%.[5]
Business activities[edit]
The Linde Group today has two principal business areas: gas (industrial gases and medical gases), and engineering. In the industrial gas area the group trades under a number of established brand names including Linde, AGA, BOC, TIG, MOX, Afrox and PanGas. HiQ is used as an identifier for high purity and premium specialty gases across all of these business brand names. In the medical gas area Linde is known with the following names, Linde Gas Therapeutics, AGA Medical, INO Therapeutics, Linde Homecare, Farmadomo and Life Gas.
- Linde Gas supplies industrial gases, medical gases, speciality gases, refrigerants and other chemicals. Depending on the gas and the quantity required, these may be supplied in portable high-pressure gas cylinders, in liquefied form by road tanker, from on-site gas generators or in gaseous form via pipeline to large customers.
- Linde Engineering designs and builds large-scale chemical plants for the production of industrial gases including oxygen, nitrogen, argon, hydrogen and carbon monoxide, as well as large plants associated with the processing of natural gas, LNG, LPG and the manufacture of olefins.
On 21 June 1879, Professor Doctor Carl von Linde founded the Gesellschaft für Linde's Eismaschinen Aktiengesellschaft to develop further his work in developing mechanical refrigeration systems for the brewing and food industries. Following success in this market, he moved on to developing lower temperature systems resulting in 1895 in a patent covering the liquefaction of air. Out of this work his company developed equipment for the separation of air and other gases. One of the first large-scale air separation plants was installed in Höllriegelskreuth, near Munich in 1903.
In addition to plants air separation, in 1906 Linde engineers started working with other on processes to separate the constituents of water gas. This work developed into capabilities in the manufacture of hydrogen and carbon monoxide, which were further key feedstocks for the emerging chemicals industry.
In addition to his interests in refrigeration, Carl von Linde had also partnered with Hugo Güldner and others in 1904 to form the Güldner Motoren-Gesellschaft mbH in Aschaffenburg. Linde took full ownership of the company in 1929, and from this origin developed a business manufacturing first engines and tractors, and then from the 1950s onwards, a range of mechanical handling equipment such as fork lift trucks. The Linde Group also acquired the Corporation for Industry Gas Utilization (German: Aktiengesellschaft für Industrie Gas Verwertung), commonly referred to as the Heylandt Works.
Linde sued another company in 1950 for violating their patent on a welding process by simply substituting a similar material. In Graver Tank & Manufacturing Co. v. Linde Air Products Co., the United States Supreme Court established the doctrine of equivalents which found that, while not in the literal scope of the patent, the concept discovered by Linde was still being unfairly encroached upon without compensation.[8]
A complex history of takeovers, mergers and divestments occurred, and in 2000 completed the acquisition of AGA AB of Sweden. This was followed in 2004 with the divestment of the original core of the Linde business - the refrigeration division - to Carrier Corporation of the USA.[9] In March 2006, Linde made a proposal to acquire The BOC Group for €11.7 billion in cash.[10] The acquisition was completed on 5 September 2006.[11] Following the acquisition, the combined gas and engineering group was rebranded as The Linde Group, and the materials handling activities separated and rebranded as KION Group. It was also announced that the BOC Edwards equipment business was to be sold.[12]
In June 2011, PT Linde Indonesia, a subsidiary of the Linde group, announced its plan to build an air separation plant worth Rp.1 trillion ($117.33 million) in Cilegon, Banten, to supply industrial gas to PT Karakatau Posco's steel plant.[13]
Linde Gas, Hamburg-Wilhelmsburg
Tank for liquid hydrogen of Linde, Museum Autovision, Altlußheim
Linde air separation plant in Washington, West Virginia
In January 2012, the company acquired the Continental-European homecare business of the industrial gases company Air Products at an enterprise value of €590 m.[citation needed] This business achieved annual sales of EUR 210 m in 2011.[citation needed] The transaction comprises Air Products' homecare operations in Belgium, France, Germany, Portugal and Spain with around 850 employees.
In June 2012, the company acquired Lincare Holdings Inc., a healthcare gas provider in the USA for US$4.6 Billion.[citation needed] Lincare Holdings had sales of US$1.8 Billion in 2011.[citation needed] In August 2012, the Linde Group completed the acquisition and became the largest home care gas supplier in North America.[citation needed]
Subgroups and service companies[edit]
Linde AG comprises three subgroups. The largest division, Gases, has four operating segments, Western Europe, the Americas, Asia & Eastern Europe, and South Pacific & Africa. These segments are subdivided into eight Regional Business Units (RBUs).
The Gases Division also includes the two Global Business Units (GBUs) – Healthcare (medical gases) and Tonnage (on-site) – and the two Business Areas (BAs) – Merchant & Packaged Gases (liquefied and cylinder gases) and Electronics (electronic gases).
Industrial Gases & Health Care[edit]
Linde Industrial Gases produces and distributes the atmospheric gases oxygen, nitrogen and argon, all of which are manufactured in Linde's air separation plants.
The product portfolio includes hydrogen, acetylene, carbon monoxide, carbon dioxide, shielding gases for welding applications, noble gases and specialty gases.
In addition, Linde develops and distributes procedures and systems for gas applications in several technological application centres. Linde is the world's largest supplier of welding and safety products.[citation needed]
Linde Healthcare provides pharmaceutical and medical gas products and services for healthcare professionals.
Linde Healthcare is present in 70 countries.[citation needed] Pharmaceutical and medical gases are used in the diagnosis or treatment of a number of clinical conditions. In addition to oxygen therapy, aerosol therapy and anaesthesia, Linde Healthcare provides medical gas solutions for chronic obstructive pulmonary disease, asthma, sleep apnoea and pain.
Linde Engineering[edit]
The Engineering Division develops process plants in the engineering, procurement and construction (EPC) business worldwide. Linde Engineering focus on market segments such as plants for the production of hydrogen and synthesis gas, oxygen and olefins as well as plants for natural gas treatment.
The group has more than 1,000 process engineering patents and 4,000 completed plant projects. [14]
The product portfolio includes:
- Air separation plants
- LNG and natural gas processing plants
- Hydrogen and synthesis gas plants
- Chemical and petrochemical plants
- Adsorption plants
- Cryogenic plants
- CCS and CO2 plants
- Furnaces, incinerators and heaters
- Plant components[15]
Gist offers supply chain services including end to end management and customer fulfilment. The company employs about 5,000 people in 40 locations in Great Britain, Continental Europe and America, with customers including Marks & Spencer, Starbucks, EAT, British Airways, Carlsberg Group, Bakkavör, Uniq and Dairy Crest.
See also[edit]
- ^ a b c d e f "Annual Report 2015" (PDF). Linde. Retrieved 11 March 2016.
- ^ http://resources.linde.com/International/Web/Linde/like35lindecom.nsf/docbyalias/nav_locations
- ^ Ad hoc: Linde sells component business of BOC Edwards to CCMP Capital - News and Events > Adhoc News | Linde AG
- ^ Linde Annual Report 2015.
- ^ Linde Conference Presentation, January 2007 Archived September 26, 2007, at the Wayback Machine.
- ^ "Linde Air Products". National Institute for Occupational Safety and Health. March 31, 2011.
- ^ Blumenthal, Ralph (February 1, 1981). "Big Atom Waste Site Reported Found Near Buffalo". New York Times.
- ^ Jackson, Robert H. (29 May 1950). "GRAVER TANK & MFG. CO., Inc., et al. v. LINDE AIR PRODUCTS CO.". Legal Information Institute. Cornell Law School. Retrieved 10 July 2013.
- ^ Linde Corporate Heritage
- ^ BBC, 6 March 2006
- ^ Linde Corporate Homepage
- ^ Linde Corporate Website
- ^ http://www.thejakartapost.com/news/2011/06/11/linde-indonesia-build-rp-1-trillion-air-separation-plant.html
- ^ http://www.linde-engineering.com/en/about_linde_engineering/index.html, retrieved on June 6, 2016
- ^ http://www.linde-engineering.com/en/index.html, retrieved June 6, 2016


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Seem for their adverts on-line or in the Yellow Webpages.
Improve Your Flair In Speaking
A genuine keynote motivational speaker is ready to control the butterflies in his tummy. Demonstrating confidence in front of your viewers can achieve their enthusiasm and reliability on your component. Ahead of closing a offer for your initial talking engagement, show up at manifeste talking lessons that will hone your speaking expertise. Consider enrolling to faculties, universities or organizations like Toastmasters for that matter.
Put together Your Advertising and marketing Supplies
Let people know what you could provide them by distributing an details package and demo CD or DVD. If you have cash to burn, you can employ a specialist to movie 1 of your speaking engagements and have it edited and established in a CD or DVD. Or else, you can just stand in front of a digital camera on a tripod and begin a video recording of your sample speech. Meanwhile, your information package should consist of a enterprise card, resume, summary of your knowledge as business motivational speaker, and so forth.
If your firm is shedding track of its targeted progress, hiring a enterprise motivational speaker could be the finest remedy for you as a business owner to put items back to their right locations as soon as again. In addition to investing on your firm merchandise, you ought to also be investing on your workers since they are the ones who preserve your organization working. When the time comes that their zest for operate dies down, their poor efficiency affects the company's goals and output as well. Aiming for teamwork, creating believe in in between the employer and the staff, and sharing a single established of values and one vision, are some of the factors of enterprise that could be redefined in direction of the company's success.
In lieu with this, a keynote motivational speaker can keep every person in an firm driven via every single challenging circumstance and by way of occasions when function appears dull and at the exact same time a daily burden. By affirming the company's objectives and goal, he can keep every employee's thoughts targeted and make them see numerous options that they could do on their very own to deal with the company's recent circumstance. Following cultivating these things in the employees' hearts, he really should afterwards ensure them of the investor's unwavering conviction in the possible of the organization they are operating for and make the workers realize that they are the first types to profit from such a circumstance.
Currently being a organization owner, you can't manage to make errors in employing one since the long term of your firm is at stake when organization advancement and/or staff troubles are in the spotlight. But how can you distinguish a great company motivational speaker from the relaxation who are presenting similar providers? It would be advisable for you to know the qualities this type of specialist must possess prior to you settle with an agreement. Know that the aim of a single is to modify or boost the way the administration and the workers work with each other for them to turn into great team gamers in the extended operate. motivational business speaker, motivational business speaker, youth prevention
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These rising stars are mashing up afropop, dancehall, grime, hip-hop, R&B, and everything in between, and we can't get enough.
He shares the epiphany he had in a Hardee's bathroom and gives us the rundown on Batman vs. Superman.
The hit show's music supervisor Jen Malone and music consultant Fam Udeorji detail how the right songs make it to screen.
The Belgian actress is also a model, dancer, and singer.
On his debut album The Healing Component, he digs to breakdown love and truth.


text:
ehh i didnt understand a word you said
do your WII code got a email right what was it again?
ehh i didnt understand a word you said
PS3 now, sorry Wii. You gather dust.
What did you say? If your asking if the Wii has an email address then its w(yourWiiCode)@wii.com
Visit us at Menenge.com and help our Community GROW!!!
Yes the above poster is correct, it is email@example.com Enter your wiicode after the w with no spaces.
Friend Code: 1245 3090 3739 7607
PM me if you Want to be a Friend!


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(This was originally posted last year in early May. I've updated it and added a few to it)
{With all of these you'll need to call and confirm with your location}
Here are some options for everyone:
Money it the best right? The Kid's First Credit Union program pays your child for good grades.
Go here, even though the post is old -- I wrote it 2 years ago, it's still valid.
Donut Joes 3199 Lee Street, Pelham, AL (205) 663-6006
1 free donut for an A or A&B report card.
Coldstone Creamery -- Free kids ice cream with straight As. (They also offer every Tuesday a BOGO free kids ice cream.
Krispy Kreme locations give one donut for report cards with an "A" in any subject.
(It used to be per A but that changed)
Applebees -- Some locations still participate in the A is For Apple program. It's a card distributed to the schools for teachers to present the kids. It's valid for a free kids meal. You must ask your location for them.
iJump on US 280 offers rewards for good behavior and grades.
Go here for more info: http://www.ijumpinc.com/
Topps for Grades is a free trading card program.
Go here to see how it works and locations in your area that participate:
McDonald's - Give the schools certificates to award the students. Not all locations and schools participate. Check with your school to confirm.
Blockbuster -- Free movie rentals for good grades.
Go here: http://blog.al.com/bargain-mom/2010/03/blockbuster_offering_free_movi.html
Chuck E Cheese Free 15 tokens for good grades go here:
Chick-Fil-A offers freebies but it varies by each location call before you go.
Build-A-Bear -- Present the report card and you can ask for a card for a freebie to use in the online game Build-A-Bearville. (This may vary by location.)


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MARTINSBURG - The Legal Food Frenzy and Main Street Martinsburg teamed up Friday for the culmination of a two-week, friendly competition among about 15 law firms in Martinsburg and Berkeley County.
Organized by Mary Binns-Davis, an attorney with McNeer, Highland, McMunn and Varner, the inaugural Legal Food Frenzy raised more than 13,000 pounds of food and more than $3,000 in donations for Loaves and Fishes food pantry.
The final tally was held at the site of Main Street Martinsburg's farmers' market in the 100 block of South Queen Street. Christian Lopez and Band provided the music and M&T Concessions and Catering provided the refreshments.
Article Video
The Legal Food Frenzy and Main Street Martinsburg teamed up Friday for the culmination of a two-week
Nathan Postell, co-director of Loaves and Fishes, presented the three firms that raised the most food with their plaques.
Brian J. McAuliffe came in third, contributing 400 pounds of canned and nonperishable food items.
Layne Diehl donated the second most at almost 471 pounds.
Article Photos
Journal photo by Ron Agnir
Tanya Cayton, marketing director at McNeer, Highland, McMunn & Varner LC, holds a box of donated food as Randy Lewis calculates the weight at the conclusion of the two-week Legal Food Frenzy food challenge between several local law firms to raise food for the Loaves and Fishes food pantry Friday afternoon in Martinsburg. More than 13,000 pounds of food was collected by the firms.
And McNeer, Highland, McMunn and Varner collected the most: 4,232 total pounds or 604 pounds per person who works for the firm.
Binns-Davis hopes to not only make the Legal Food Frenzy an annual affair, but to take it statewide.
The efforts are surely appreciated by pantry volunteers and the agency's clients.
"Our staff of volunteers is working hard to meet the needs of more people than years previous. This strain is clearly putting CCAP/Loaves and Fishes in a financial crisis we have never seen," said Shirley Jacques, member of the Board of Directors and a past president, in a recent news release.
Joan Roach, one of the founders and members of the Board of Directors, said the agency wouldn't be able to help so many people without assistance from businesses, local residents and churches.
Anyone interested in making a donation to the nonprofit agency can call 304-263-3940.
- Staff writer John McVey can be reached at 304-263-3381, ext. 128, or firstname.lastname@example.com


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Firestone Delayed Two Hours, Tournament Shortened
Opening-day action at the Firestone Invitational has been shortened to 18 holes because of a frost delay in Akron. Monday's tee times were pushed back two hours to 10:30 a.m.
Instead of 54 holes, the tournament will now feature just 36 holes with 18 on Monday and the final round on Tuesday.
Check back later tonight for a complete recap of Ball State's opening round.
MUNCIE, Ind. -- The Ball State men's golf team heads to Firestone Country Club in Akron, Ohio, to compete Monday and Tuesday in the Firestone Invitational presented by FirstEnergy Solutions.
The North Course at Firestone is home to the event, playing to a par-72, 7,125-yard layout. Live scoring for the entire tournament will be available at golfstat.com.
The tournament begins with 36 holes Monday and concludes with 18 holes Tuesday. Monday's action will begin with a shotgun start at 8:30 a.m.
The event features 17 teams. In addition to Ball State and tournament host Akron, the field also includes Bowling Green, Davidson, Eastern Michigan, Illinois State, Iowa State, Kansas State, Louisville, Maryland, Miami University, Nebraska, Ohio, Samford, St. Mary's, USC-Aiken and Wisconsin.
Ball State's lineup for the tournament features junior Tyler Merkel and four seniors -- Joe Gasser, Brodie Williams, Alex Stinson and Tony Lazzara. Freshman James Blackwell will be competing as an individual.
The Cardinals finished fifth out of 17 teams at last year's Firestone Invitational.
Ball State will be competing this week for the first time since placing fourth at the Golfweek Conference Challenge in Iowa, Sept. 16-18. Merkel tied for fourth to lead the team individually in Iowa.
Following the action at Firestone, the Cardinals will return home for their own Earl Yestingsmeier Invitational. The event will be held Oct. 15-16 at Delaware Country Club in Muncie.


text: Super 8 Stuttgart WEBSITE ADD TO Trip Planner Free local calls; in-room modem lines, refrigerators; pool; RV or truck parking; restaurant; cable television; laundry; complimentary continental breakfast; fax available, WiFi; exterior renovations in 2011. Comp room for bus driver and tour escort for motorcoach tours. Get Directions Gas Calculator The pet-friendly icon means that any portion or all of the listing accepts pets. Please check with each individual property for rules and regulations. The handicapped accessible icon notates listings that are either partially or fully accessible. Please check with the property or properties you're interested in for specific information. Details Website: http://www.super8.com/Super8/control/Booking/property_info?propertyId=11522&brandInfo=SE Phone: 870-673-2611 Toll Free: 800-800-8000 Fax: 870-673-2369 Address: 701 West Michigan StreetStuttgart, AR 72160 Payment Accepted: VisaMasterCardDiscover CardAmerican Express Facilities & Features: Lodging Sleeping Capacity: 46 Recreation Pets Accepted Accessible Things to Do In Stuttgart EXPLORE


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The St. Mary Magdalen Parents' Club is hosting a uniform exchange on July 27 from 9 a.m. to noon at 6425 W. Metairie Ave., Metairie in the school cafeteria. Anyone with donations is asked to bring them. All items are $1.
The first St. Mary Magdalen Parents' Club Board Meeting for the 2014-2015 school year will be July 29 at 6:30 p.m. in the school cafeteria.
St. Edward
The St. Edward Back to School Expo will be held in the cafeteria on July 27 from 10 a.m. to 2 p.m. and July 28 from 6 to 8 p.m. All school packets must be picked up on these dates. Many other items will be available for purchase. This is also the time to sign up and volunteer for room mother duties.


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Browsing Dissertations by Author "Niemistö, Antti"
Now showing items 1-1 of 1
Niemistö, Antti (2006-11-24)This thesis describes a systematic procedure for performing quantitative analysis of biomedical microscopy images. The procedure is investigated with four case studies. The goal of the thesis is to illustrate the possibilities ...
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Variable 40-hour schedule to be determined with supervisor, occasionally will work early mornings or late evenings, potentially 3 - 4 times per month and some overtime, weekends and holidays possible. Hiring decision contingent upon applicant clearing a security background check and receiving an acceptable driver's rating. Applications will be reviewed online by the hiring department.
To meet aggressive energy/water/resource conservation goals in a large group of campus buildings through a technical understanding of building resource consumption/conservation and a behavior-based approach to engage building occupants in conservation.
Engage and educate building occupants on a daily basis to achieve new behaviors that result in conservation. Routinely audit and walk buildings to understand how resources are measured and consumed. Coordinate with building operations, maintenance operations, engineering, and utilities staff to identify and resolve resource conservation issues and implement building schedules and other conservation measures. Perform basic calculations to determine resource consumption, savings, and life cycle cost analysis of conservation measures. Assist in the development of campus wide conservation initatives. Organize and hold building events, such as building open house or orientation, to engage building occupants and promote the Energy and Resource Conservation program. Work collaboratively with academic, athletic, auxiliary, student and administrative organizations to further building- or department-specific conservation programs and develop building operation schedules and other sustainable building operations. Perform analysis and provide management level reports as required.
Licenses: Class "C" Operator's Driver's License. Applicant selected must provide a current three year Driving Record from the current state of residence. If not currently a Texas resident, must obtain a Texas Driver's License within 30 days after entering Texas as a new resident.
Other related functions as assigned.
High school graduation or GED. Eight years experience in energy/water/resource conservation or building operations. Degree(s) in related field may be substituted for experience. Exceptional customer service skills, outgoing, and a master communicator. Demonstrated ability to maintain composure, positivity, and persistence in stressful situations. Demonstrated ability to establish and maintain effective working relationships with diverse constituents and workforce. Exceptional presentation skills. Strong computer skills, with specific knowledge of MS Word, Excel, Outlook, and PowerPoint. Must have a valid driver's license and an acceptable driving record. Equivalent combination of relevant education and experience may be substituted as appropriate.
Degree(s) or trade school certificates in engineering, environmental science, engineering technology or other related field. More than eight years experience in energy/water/resource conservation or building operations. At least two years using behavior-based training techniques to successfully engage people to commit to behavior changes that result in conservation. At least two years performing resource audits. Laboratory experience. Experience at The University of Texas at Austin or other higher education. Experience in large-scale or higher education buildings. Experience organizing and holding events. Experience performing energy and resource calculations. Registered Certified Energy Manager (CEM) or attend training, pass testing and receive CEM certification within two (2) years of hire date. LEED Green Associate or equivalent or certification within first 24 months of employment. Successful completion of the Campus Planning and Facilities Management Leader Development program.
May work in all weather conditions May work in extreme temperatures May work around chemical fumes May work around standard office conditions Repetitive use of a keyboard at a workstation Use of manual dexterity Climbing of stairs Climbing of ladders Lifting and moving Maintain acceptable driver rating as established in Policy: UTS157 Section 2.5.4.


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This project brings together teams from the Monash Asia Institute, Urumqi Normal University in Urumqi, Xinjiang Uygur Autonomous Region, China in an international research collaboration to document, measure, and define the most significant cultural monuments and spaces of Kashgar. For the purposes of this project, Kasghar is defined as the modern and ancient city and the eleven countries that currently form the greater region of "Kasghar". Monash Asia Institute and Urumqi Normal University teams are working with the support of the Department of Tourism, Government of Xinjiang and the Department of Foreign Relations, Kashgar.
Prof Marika Vicziany (Team leader): Director Monash Asia Institute
Specialist on Tourism and Minority Employment in Xinjiang
Prof Yen Hu Tsui, Xinjiang Normal University, Urumuqi
Specialist on Kazakhs and Uygur peoples; anthropologist
John Gollings, Melbourne
Australia's best known photographer – eg worked on Vijayanagara in Hampi, India
George Michell, London
Team leader of the Vijayangara project which is the basic model followed by the Kashgar project that brings together an international group of scholars
Dr Andrea di Castro, Research Fellow, Monash Asia Institute
Specialist on Buddhist archaeology of Asia
Dr Farid Bezhan, Research Fellow, Monash Asia Institute
Specialist on Islam in south and central Asia
Dr Ayxe Eli, Lecturer, University of Tasmania
Specialist on contemporary Kashgar society and the status of women
Dr Xuan Zhu, Snr. Lecturer, School of Environment and Geography, Monash University
Specialist on geography, GPIS, land use and environmental boundaries
Dr Jim Peterson, Snr. Lecturere, School of Environment and Geography, Monash University
Specialist on GPIS and ancient sites; history of water and glaciers and their environmental impact.
Dr Uri Gilad, scholar
Specialist on the cultural heritage sites of Kashgar and mapping.
Dr David Templeman, Research Fellow, Monash Asia Institute
Specialist on Buddhism in south and central Asia and Buddhist records of Kashgar
Mr Tom Chandler, Phd candidate, IT Faculty, Monash University
Animator for the Kashgar project.
Vicziany, A.M. 2005. 'Ethics, archaeology and the engineering profession in developing countries', 4th Asia-Pacific Forum on Engineering and Technology Education, UICEE, Bangkok, Thailand.
George Michell, Marika Vicziany and Yen Hu Tsui (writers) and photographs by John Gollings,
Kashgar: Oasis City on China's Old Silk Road, Frances Lincoln, London, 2008, pp. 162.
Gilad, U., Vicziany, M. and Zhu, X. (2009). At the Heart of the Silk Road: The Cultural Heritage of Kashgar. Antiquity (Online Project Gallery), 83 (321). Available online at.
Angelo Andrea Di Castro (2009 in press) 'The Mori Tim Stupa Complex in the Kashgar Oasis', East and West vol 58 (1-4) 2008, pp. 257-282. This paper is the first published description of the Mori Tim Stupa since Sir Aurel Stein's account in 1907.
Book Launches
Kashgar: Oasis City on China's Old Silk Road was launched in early 2009 at:
National Gallery of Victoria, Melbourne, March
M-on-the-Bund, Shanghai, PRC, April
Hok Tai Hotel, Urumuqi, PRC, April
The audiences at these launches included members of the artistic and academic communities, government and corporate representatives and the general public.
The book launch in Urumuqi was organised by the Xinjiang Normal University and was well attended by the partners in the project namely the Xinjiang Government Tourist Department and the Department of Foreign Relations.
New Developments
Tom Chandler has been supervising Honours students in the IT faculty at Monash University in their production of historically accurate and meticulously designed animations of various aspects of the cultural monuments and sacred sites of the Kashgar prefecture.
These animations enable the viewer to obtain a better idea of what these monuments and sites looked like during their heyday – in the case of the Buddhist stupas, c. 400AD. This important act of reconstruction by Tom Chandler will assist the general public in appreciating the unique historical importance of Kashgar, and hence promote the conservation of these monuments.
Download the brochure with details on the animation of:
- The Mori Tim Stupa
- The Aba Khoja Mausoleum
- Animating a 5th century Camel Caravan
Related Links
Read about Kashgar Merchants in The New Silk Road: Trade and Labour in Asia, Around the Globe, Vol 3 No. 1, 2006
For further details of the project, please contact Professor Marika Vicziany


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In Reply.
—Ms Thomson raises the issue that substance use cannot be distinguished from substance abuse merely on the basis of the drug or its dose. She is correct. A pilot or surgeon might consume an amount of alcohol that might be appropriate at a dinner party, yet dangerous before a flight or an operation. Likewise, the same applies to individuals taking certain medications, or persons with certain brain conditions or who are at an age that may cause impairment by amounts that would be benign for others. These and other complexities have contributed to the development of special training and specialty status in the field. Interested persons can contact the American Society of Addiction Medicine and the American Association of Psychiatrists in Alcoholism and the Addictions.I concur with Dr Ireland that on the basis of lifetime risk, alcohol abuse remains the major substance abuse within our profession. By
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text:
Before the start of the 2009 World Aquatics Championships in Rome, Dick Shoulberg, the longtime Germantown Academy coach, watched as swimmers waited in line in a 50-meter hall with no ventilation just to get their hands on Speedo's LZR Racer Suit.
"All these swimmers couldn't wait to get their hand stamped and get a credential, just so they could get one of these suits," Shoulberg said.
"Then we had 43 world records fall in eight days."
Made of polyurethane and elastane-nylon ultrasonically welded together, the LZR Racer was marketed as "the world's fastest suit."
It was that and more. It was a game changer.
The suit was launched in February 2008 to be used in time for the 2008 Summer Olympics in Beijing.
Nearly every swimmer, particularly Michael Phelps, was wearing one.
In fact, 23 of the 25 world records broken at the Beijing Games, according to Speedo's website, came from swimmers wearing LZR suits. Seventeen world records fell in December 2008 at the European Short Course Championships before all heck broke loose at the 2009 Championships in Rome. That's where 43 world records fell by the wayside.
Dubbed the "rubber suit" by swimming experts, the LZR Racer reduced drag, while also making the swimmer incredibly more buoyant in the water.
"I applaud [former U.S. swim coach] Mark Schubert for speaking before FINA and getting them to change the rules," Shoulberg said. "These suits, it was no different than Mark McGwire or Sammy Sosa when they hit all those home runs. It was almost like a performance-enhancing suit."
The LZR Racer was banned from competition by FINA around the same time, but the impact had been felt.
As we creep toward the 2012 London Games, The Patriot-News corralled some of the top head swim coaches, locally and around the country, to reflect on the two year-period that temporarily turned the sport upside down. We also look at Speedo's newest suits, the FastSkin3, and what might be in store for swimmers in the latest piece of high-tech swimwear.
Shoulberg has been coaching swimming for more than 40 years in suburban Philadelphia and has been part of several Olympics, including the Barcelona Games of 1992 and the Sydney Games of 2000.
He's coached some terrific athletes, most notably the late open water swimmer Fran Crippen.
He says the buzz created from the new high-tech swimsuit is nothing new.
"In 1992, Speedo and Arena had their own full-body suits for men. It was supposed to be a magic bullet," Shoulberg said. "Something like what happened in 2008 has happened before."
Since 2000, Speedo's swimsuit technology has kicked into high gear with the introduction of FastSkin, which led to the FS II in 2004 and the FS-PRO in 2007 before the infamous LZR Racer of 2008.
"'The Today Show' did a whole segment on the suit," said Todd Schmitz, who coaches the Colorado Stars club team out of Denver.
"I don't remember that happening before. What Speedo was able to do was pretty big. It also helped to have the best swimmer in the world [Michael Phelps] putting your suit on."
Schmitz's most notable swimmer, 16-year-old Missy Franklin, was wearing a high-tech rubber suit at the 2009 Speedo Junior National Championships when she pulled off a 54.03 in the 100 freestyle. Although she has since eclipsed that time without the suit — she also broke the short course world record in the 200 backstroke without one — Schmitz remembered raising an eyebrow at her time three years ago.
"I've always believed that a suit doesn't win you a race," Schmitz said. "I have some very accomplished swimmers, but those suits probably put them about six months faster than where they would have been without the suits."
As more swimmers donned the LZR Racer and similar models from competing companies such as Arena and Italy's Jaked, more personal-best times began falling by the wayside.
Pretty soon, it seemed that every swimmer had to have a high-tech rubber suit.
The buzz even made its way to the local level, recalled Trinity and West Shore YMCA coach Mike Gobrecht.
"Back in 2008, that was the whole big deal. I remember [Wilson coach] Roy Snyder only being able to get something like two or three suits," Gobrecht said. "So he bought three of them and they were passing them around. I kept thinking that this was crazy. All of those records were broken, and everyone thought it would never be this fast again. Records have still been broken since."
At the 2009 PIAA Championships, 22 records were broken as the high-tech suits were readily available to any swimmer who had access to them or the financial means to purchase one.
"I heard some crazy stories back in 2008 about what kids and parents would do just to get one," Gobrecht said. "Kids were driving as far as Virginia to get one. The message boards would light up with people finding out about a store that got in a new shipment."
One of Gobrecht's swimmers, Trinity senior Caroline Finkbeiner, recalls what a big deal the suits were at states in 2009, and although she wore won that week, she has a different take as she looks back.
"Mentally, it gave me an advantage and I felt really smooth when I was in the water," Finkbeiner said. "But I didn't think the suits made us go that much faster."
Finkbeiner hit on the major point of the high-tech performance suits — the mental edge.
"I'm the kind of coach where it's all about the hard work, but it can be tough to get that through to parents and athletes," Gobrecht said.
"You have that in every sport. In tennis, you want the latest and lightest racket there is. In golf, you want the best driver there is."
Speedo International unveiled its newest competitive swim wear last December — the FastSkin 3.
However, you won't see many floating around at Bucknell University this week for the PIAA Championships. Only a select few swimmers, who compete for clubs that have an apparel contract with Speedo, will be able to get them.
As a result, not much is known about them other than the fact it likely won't reach near the craze we saw with rubber suits in 2008.
"One of my girls has one, and all I know about it is that she had to use gloves to put it on so it wouldn't tear," Shoulberg said. "Once it was on, she said it felt great."
At the Eastern Championship meet in late February, Shoulberg recalled a swimmer who was upset that he couldn't find his new suit.
Shoulberg told the swimmer to relax and pointed to the board at a meet record that was set in 1991.
"I told him, he wasn't wearing a high-tech suit."
This time around, Speedo is marketing a FastSkin racing collection where a swimmer can purchase the suit, goggles and cap for the best racing system.
Hershey coach Greg Fastrich said four or five of his boys' swimmers will get the suits, possibly in time for states this week.
"Nothing is guaranteed, though, until at least the Olympic Trials," he said.
All the coaches seem to agree that new suit or no new suit, the swimming in the U.S. and around the world will continue to get better and continue to be fast.
"When Sun Yang broke the world record in the mile last year and Ryan Lochte broke the world record in the 200 back without a high-tech suit, it proved to a lot of people what can still be done," Schmitz said.
TUSCANO ON TWITTER: @jt_patnews
2000 — FastSkin technology for men's and women's competition swimwear is unveiled. The sharkskin design made it hugely popular with the world's best swimmers and many of the Olympians at the Sydney Games.
2004 — Speedo improves on its original FastSkin suit with the launch of the FSII, which was designed to reduce drag in the water by up to 4 percent. Michael Phelps dons an FSII at the Athens Games and wins eight medals.
2007 — With help and insight from some of the world's best swimmers, including Phelps, Speedo unveils the FS-PRO, which many swimmers claimed was the fastest and most powerful lightweight suit ever.
2008 — Swimming is turned on its side with the fastest — and most controversial — competition suit ever, the LZR Racer. Using NASA technology, this suit was highly water-repellent with swimmers nearly floating on the water during a race. So many world records fell with swimmers wearing this suit that FINA, swimming's world governing body, banned it from competition in 2009.
2011 — In an effort to ride the wave of the 2012 London Games, Speedo develops the FastSkin3, its lightest suit yet. Combined with specially designed goggles and cap, it's designed to give a swimmer the complete racing system.
(Source: speedousa.com)
2008 Speedo LZR Racer
98 — percentage of medals won at the 2008 Beijing Games by swimmers wearing the LZR Racer.
25 — world records broken at the 2008 Beijing Games. Twenty-three were broken by swimmers wearing the LZR Racer.
17 — number of world records that fell at the 2008 European Short Course Championships.
43 — world records that were eclipsed at the 2009 World Aquatic Championships in Rome. This led to FINA banning the LZR Racer suit from competitions.
93 — total number of world records broken by swimmers who competed in a LZR Racer suit.


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Five year old Suri was sucking away at a pacifier.
According to a study in Pediatrics, the journal of the American Academy of Pediatrics, nearly 70% of parents offer their infant children pacifiers. They help to soothe our babies, may be protective against SIDS, and, more commonly, simply give us parents a few moments of peace. On the downside, pacifiers may interfere with breastfeeding , foster middle ear infections or cause dental problems. Or a media frenzy.
As parents, many of us latch on to pacifiers as another tool to make our days easier. I was thrilled when my first son "took" to his pacifier, giving him a means to soothe himself. (I was even more thrilled when Son #2 found his thumb, as he couldn't drop or lose it in the middle of the night).
But how old is "too old" for a pacifier? Doctors generally recommend weaning baby off his pacifier at around his first birthday, but it's not uncommon to see toddlers and even pre-schoolers with a binkie in mouth. My mother loves to tell the story of how my babysitter took away my own pacifier on my 4th birthday. I cried and cried – but it was gone. But I turned out okay so I can empathize with little Suri.
As parents, we love to look at how others raise their kids and either nod and smile or cluck and whisper. The Cruises will do what the Cruises do. But what do you think? How old is too old for a pacifier? How did you wean your child?
Joan Oliver Emmer blogs about her own parenting dilemmas at Body of Work.


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With neither the modern skyline of an oil metropolis, nor the tumbleweed-strewn landscape of the Wild West, attractive and festive SAN ANTONIO looks nothing like the stereotypical image of Texas – despite being pivotal in the state's history. Standing at a geographical crossroads, it encapsulates the complex social and ethnic mixes of all of Texas. Although the Germans, among others, have made a strong cultural contribution, today's San Antonio is predominantly Hispanic. Now the seventh largest city in the USA, it retains an unhurried, organic feel and is one of the nicest places in Texas to spend a few days.
San Antonio is a delight to walk around, as its main attractions, including the pretty River Walk, the Alamo, Market Square and HemisFair Park, are all within strolling distance of each other. Slightly further out, but still accessible on foot, is the King William Historic District and the neighbouring Blue Star Contemporary Arts Center.
Brief history
Founded in 1691 by Spanish missionaries, San Antonio became a military garrison in 1718, and was settled by the Anglos in the 1720s and 1730s under Austin's colonization programme. It is most famous for the legendary Battle of the Alamo, in 1836, when General Santa Anna wiped out a band of ragtag Texas volunteers seeking independence from Mexico. After the Civil War, it became a hard-drinking, hard-fighting "sin city", at the heart of the Texas cattle and oil empires. Drastic floods in the 1920s wiped out much of the downtown area, but the sensitive WPA programme that revitalized two of the city's prettiest sites, La Villita and the River Walk, laid the foundations for its future as a major tourist destination. Recently several massive hotels (think Vegas) have been constructed to accommodate the booming tourism and convention industries. The military has a major presence in San Antonio, too, with four bases in the metropolitan area.


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Police busted two people Wednesday they say were selling drugs out of a township motel.
Around 10:30 a.m. Wednesday, the North Bergen narcotics unit executed a search warrant at the Fountain Motel on Paterson Plank Road after police received a tip about drug sales taking place there, reports state.
During a search of a room, police uncovered three glassine bags of suspected heroin stamped "Freedom," eight pieces of crack cocaine, a digital scale and $433 in cash, reports said. Police said they also found two packages of suboxone, a prescription drug most commonly used to treat dependence on painkillers.
At the motel, police arrested William Torrez, 37, of Central Avenue in Union City, and Jennifer Maria Ortiz, 27, of Summit Avenue in Jersey City, officials said.
According to police, Torrez has been arrested 23 times with nine felony convictions since he was 18.
Both Torrez and Ortiz are charged with three counts of drug possession, two counts of possession with intent to distribute, possession near school property, possession near a park and possession of drug paraphernalia, police said.
The two were taken to the Hudson County jail in Kearny and are being held on $100,000 bail with no 10 percent option.


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Our attitude towards employment and hiring at Volvo Vostok is based on the HR policy presented below.
Encouraging diversityAt Volvo Vostok it does not exist a stereotype ideal employee. We want our co-workers to use their individual qualities in order to find new and original approaches to solving problems.
Team spiritWe aspire to create a company culture promoting a continuous exchange of experiences, creative thinking and the use of different approaches in the process of solving a task.
Professional growthWe challenge our employees with tasks that demand maximal commitment and offer those how do well great career opportunities. RewardThe corporate employee reward policy provides favourable conditions and individually adjusted rewards based on results.
TrainingWe give our employees the possibility of further professional growth, using both internal and external resources.


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Strawberry Buttermilk Upside-Down Cake
I debated about telling you about this, but I'm just gonna put it all out there, people. The Piece of Cake kitchen (which is to say ME) has been on a diet. Like, an honest-to-God, excruciatingly boring, buckets of salad, no-sugar diet. Today is Day 9. Perhaps you can guess by my counting of the days that said diet has not been fun. You would be correct in guessing that. Congratulations. Take yourself out for the ice cream that I can't have.
So I'm going hard core just for the next couple weeks, all protein and vegetables and sparkling water like a psycho Bravo Network housewife. The goal is to reduce sugar cravings (or at least get them somewhere near a non-epidemic level) and not bleed corn syrup when I cut myself shaving. After that, I'll gradually start getting back to healthy levels of dessert consumption (read: maybe not, oh, say, five flippin' times per day). Truthfully, despite being waaay out of my comfort zone, I am feeling a whole lot better already. But that doesn't mean I'm going to start throwing brownies made with black beans and Splenda or some other crazy talk at you. Evidence: a perfectly lovely Strawberry Buttermilk Upside-Down Cake. Or, as I like to call it, The Last Dessert before all this no-sugar diet nonsense started.
For your own sense of well-being, I really, really hope strawberries are as glorious where you are as they are in California right now. And if you are in California, can I get a HECK YEAH? Glittering cartons of berries are spilling over in the supermarkets right now, and if you head out to some of the smaller towns, you'll find tons of the kind of charming little ramshackle roadside fruit stands that food magazine dreams are made of. The berries taste like candy, they smell like flowers, they are absolute perfection straight up on their own.
But because I am who I am (never mind that I'm snacking on bell pepper strips, for the love of God), I feel like the thing Mother Nature intended for us to do with a pile of perfect in-season strawberries is to bake them into a tender buttermilk cake. Add a sweet-salty caramel to the mix to make those berries all glossy and jammy and OH MY GOD I WOULD KILL SOMEONE FOR A PIECE OF THIS CAKE RIGHT NOW.
Deep breath. This too, shall pass. Now go bake this cake and eat the whole thing and don't tell me about it.
Strawberry Buttermilk Upside-Down Cake
Although this cake will keep nicely in a cake dome for a few days at room temperature, it's best eaten the day it's made. Serve with some unsweetened whipped cream and die of summer happiness.
Serves 8
Double Cranberry Sauce
If you buy a pre-cooked turkey.
If you make stuffing from a box.
If the gravy you crave comes from a jar.
I judge you for none of it. You go on and love all up on yourself and do what makes Thanksgiving taste like Thanksgiving to you. Whatever makes you celebrate the heck out of this grand American tradition during which we do nothing but eat like a bunch of crazies is all right by me. But can I make one teeny, tiny suggestion? If you make nothing else from scratch whatsoever, go on and do something nice for yourself and your loved ones and adorn your plates with this cranberry sauce. And experience the sort of intense admiration that perhaps the inventor of that weird-but-iconic cornucopia thing experienced on a Thanksgiving long, long ago.
Think of a great homemade cranberry sauce as the crown jewel on a glorious meal of splendor. If you're the kind that slaves over the meal for weeks leading up to the actual holiday, clipping recipes months ahead of time, nuturing a bread starter in September, brining your heritage bird for days–then this ruby-red accoutrement is the sort of thing that just makes everything that much more magical.
But if you're more of the type to make a few calls and leave the heavy lifting to the experts, whipping up a batch of this cranberry sauce is still the absolute right thing to do–elevating the meal to a home-cooked level, a jazzy and impressive little button that you can call your own. And really, what else do we yearn for with our holiday cooking and baking other than to be jazzy and impressive?
Even better, the impressive jazziness of which I speak can be yours with mere minutes of prep time and less than 30 inactive minutes on the stovetop, save an occasional stir or two. Sweet-tart, bold with citrus and a good hit of brandy. The texture here is what I think makes it a real winner–it starts with fresh cranberries and finishes by folding in dried cranberries which plump a bit as the sauce cools, but maintain their character and intense, almost winey, cranberry flavor. Double cranberry sauce. Double awesome. Happy Thanksgiving, everyone!
Double Cranberry Sauce
Use a slightly bigger pot than you think you might need for this recipe–the bubbling can get quite intense and climb high up the sides of the pot in a flash. Adjust the heat as needed to keep it at a nice even simmer and not a fierce boil. I like to use organic citrus here since the entire fruit is zested. I make this sauce several days before Thanksgiving–it keeps great tightly covered and chilled, and tastes best when it has a few days to relax in the refrigerator.
Makes about 4 cups
12 ounces fresh cranberries, rinsed and drained
1 cup water
1 1/2 cups sugar
1 large Granny Smith apple, peeled, cored and diced
1 large orange, zested and juiced
1 large lemon, zested and juiced
Pinch of salt
2 tablespoons brandy
1 cup sweetened dried cranberries (like Craisins)
Place the cranberries in a large saucepan or other heavy-bottomed pot with the water and sugar. Stir and bring to a simmer over medium heat and cook until the cranberry skins begin to pop open, about 5-10 minutes. Stir in the diced apple, lemon and orange zests and juices, salt and brandy. Continue to simmer over medium heat until the mixture thickens and reduces slightly, stirring occasionally, about 15-20 minutes more. Remove the pan from the heat and stir in the dried cranberries. Transfer the sauce to a heatproof bowl or container and let cool a bit before covering and refrigerating, up to 1 week in advance. Serve slightly chilled.
Late Summer Plum Jam
Do you ever get all fired up about the idea of certain food projects? Like you see a thing about pickling or bread making with a carefully nutured starter or something and out of nowhere you're all, "Yes! Why don't I do that?! I should be doing exactly THAT!". And then you head directly to a kitchenware shop and drop ridiculous money on unitasking kitchen tools that you end up using exactly once?
Yeeeaaahhh. I've done that a time or two.
Like, say, jam making. I can count on one hand the number of times I've boiled down fruit with sugar and canned it. And it's sad, really. Because homemade jam is such a delightful thing to make and eat and give to other people. A true beacon of Americana, if you will.
Plus I own all the equipment I need to do some serious jam making without acquiring burns on 75 percent of my body (note: I say this because I bought said equipment after my own Macgyvered jam-making tools failed miserably and threatened to leave me with burns on 75 percent of my body). So the other day I told myself to get it together, brave the crazies at the mid-week Civic Center farmers' market, see what was good and fresh and fruity, and make jam out of it. Plums won, big time.
Besides making you feel like you're in a Norman Rockwell painting, jam making is one of those activities that sort of centers you. Chopping fresh fruit, measuring out sugar, dumping both in the biggest, oldest pot you've got, stirring, stirring, stirring with a big wooden spoon. It's glorious. this is the stage of jam-making when I always wonder why in the world I don't do this more often.
I get visions of making jam of every conceivable fruit combination and gifting my friends with carefully preserved jars that they can pop open months later for a taste of summer, when berries and stone fruits have long past their peak. It's so romantic. Until–fast forward 30 minutes later–I am cursing while running my hand under cold water because of a wayward molten jam splatter. But when the jars are filled, capped and lined up, cooling on the counter, I'm glowing with acheivement, again wondering why I don't do this more often, seared skin notwithstanding.
This batch of plum jam was nothing short of super late summer bliss. Bright, sweet-tart, hints of lemon, vanilla and a gossamer blanket of cinnamon to warm the whole thing up. And tasting exactly like a plum Jolly Rancher, if they ever made one. Can't explain it, but it's totally true. I'm just passing on my feelings to you here, like good friends do. Neosporin-ed hands and all.
Late Summer Plum Jam
Makes about 5 half-pint jars
Any variety of plums will work here. I found some lovely ones with a ruby-red interior that made for a stunning shade of jam, but those cute little Italian prune plums that are happening right now would be great too. Since plums are so thin-skinned, peeling isn't necessary, so buying organic ones is an especially great idea.
If you want to can your packed jam jars, check out this great resource–Canning 101.
3 pounds plums (any variety–see note), washed, pitted and cut into 1/2 inch chunks
2 1/4 cups granulated sugar
Zest and juice of 1/2 a lemon
1/2 of a vanilla bean, split lengthwise
1/2 teaspoon cinnamon (Vietnamese or Saigon cinnamon, if you can find it)
In the biggest, heaviest pot you've got, stir together the plums and sugar. Let sit, stirring occasionally, until the fruit has given off some juice and the sugar has mostly dissolved, about 1 hour.
Set the pot over medium-high heat. Stir in the lemon zest and juice, vanilla bean and cinnamon. Bring to a hard boil, stirring often, until the jam is thickened and runs off the back of a spoon in big, heavy drops, about 25-30 minutes. While the jam is cooking, skim off any foam that comes to the surface. To test for doneness, spoon a dollop of jam onto a freezing cold plate and let it sit for a minute or two–of you can run your finger through the dollop and a track remains, the jam is done.
Ladle the hot jam into hot, sterilized jars, leaving about 1/4 inch of room at the top of each jar. Cap tightly and process the jars in boiling water for 10 minutes, or store in the refrigerator.
Sweet Cherry Crostadas
Okay, so I know a few posts back I was proclaiming apricots to be the cutest produce ever, but that was a week before cherries starting taking over our lives. Oh, cherry, baby. So adorable, so delicious, so perfect right now. Particularly when they are encased in buttery, flaky pastry like these Sweet Cherry Crostadas. Let's do this.
No one loves a big celebratory summer fruit pie more than I do, but there's just something about making big old desserts in miniature form that gets me all sorts of happy. Maybe it's because I was a girl who grew up playing with wee little Charmkins and My Little Ponies. Maybe it's because I like being able to scale a recipe up or down and not have an entire pie taunting me from the kitchen counter. Or maybe it's because I not-so-secretly hate sharing. But any reason is a good one to make these individual cherry crostadas, I'll tell you that right now.
This recipe is so fantastic for summer, because the cherries are really the star here. And it's super, super simple, guys. We're talking minutes to throw together a crust in the food processor (and even if you do it by hand, it doesn't take that much longer), and while the dough is resting the fridge, recruit a friend or willing domestic partner to help pit the cherries. And if you can rig up a clever way to pit them, like, say, with a fondue fork over a beer bottle to catch the pits, it will make you feel like Macgyver and make the whole thing that much more fun.
And can I just say that pitting cherries is as delightful as shucking corn, which is to say the sort of glorious summer kitchen work that makes you wish you were a farmer's wife? I mean, until it occurred to me that farmer's wives also have to do many, many other things that are very unlike prepping beautiful summer fruits and vegetables and have to be constantly resourceful and at the ready at every moment of the day so I gave up that idea right quick. Turns out you get a lot of thinking done pitting cherries.
There's nothing truly revolutionary about the fruit and pastry pairing, but since I can't seem to get over the craving for it lately, I've started playing around with a few things that make for nice little twists on the classic. Turbinado sugar sprinkled over the crust and topping of any fruit/pastry situation adds a lovely golden sparkle and a nice rustic crunch, for one. And because I can't seem to get enough of the dreamy natural flavors that bloom when fruits meet nuts, I decided to toss the cherries for these crostatas in some almond meal to help thicken the juices rather than cornstarch or flour, and scattered extra across the bottoms of the pastry cases to keep the crust from getting saturated with juice. Practical and flavorful, hooray! I felt especially smart after that decision. Like farmer's wife smart. I celebrated by eating two crostadas. You should, too.
Sweet Cherry Crostadas
Almond meal can be purchased at specialty grocers like Whole Foods or Trader Joes and most health food stores, or you can just make your own by finely grinding raw almonds in a clean coffee grinder (don't overprocess though or they'll turn into almond butter). Taste your cherries before starting and gauge how much sugar you want to add–you may need a bit more than 2 tablespoons, or perhaps none at all.
Serves 8
1 recipe My Favorite Pie Crust, chilled
2 pounds sweet cherries, pitted
1-2 tablespoons granulated sugar
1/4 cup almond meal
1 large egg
1 tablespoon milk
Turbinado sugar, for sprinkling
Line a baking sheet with parchment paper.
Turn the pie dough out onto a lightly floured work surface and divide the dough into 8 equal pieces. Roll each piece into a rough circle, about 1/8 to 1/4 inch thick–don't worry about making perfect circles or smooth edges.
Toss the cherries in a large bowl with the sugar 2 tablespoons of almond meal. Beat together the egg and milk in a small bowl.
Assemble the crostadas one at a time by placing the dough circles on the baking sheet, brushing each lightly all over with the egg wash and sprinkling each evenly with the remaining almond meal. Divide the cherries equally among the dough circles, leaving a full 1-inch edge all around. Fold the pastry edges up and over the filling (leaving the filling uncovered in the center), pleating as you go to make the dough fit tight against the fruit. Place the baking sheet with the assembled crostadas in the freezer for 15 minutes or in the fridge for an hour.
When you're ready to bake, position a rack to the center of the oven and preheat it to 400 degrees.
Brush the edges of the crostadas lightly with the remaining egg wash and sprinkle all over (pastry and filling) with turbinado sugar. Bake for 25-30 minutes until the pastry is crisp and golden and the cherries are soft and bubbling. Cool on a wire rack before serving with vanilla ice cream or whipped cream.
Apricot-Raspberry Marzipan Tart
Of the many cheery little fruits that are all up in our area this time of year, I can't think of any more adorable than apricots. I mean, they fit right in that little crook of your curled palm like a wee baby chick. And with their sweet fragrance and soft skin the color of a glowing sunset, all shades of orange and blushing pink fading into each other, well, can you blame me for nuzzling a few under my nose and, okay, maybe even cooing a little in the produce section last week? Don't answer that. Here, have a big slice of this delicious Apricot-Raspberry Marzipan Tart to distract you from that completely rhetorical question.
I am always completely enchanted by the magical marriage of fruits and nuts. It's sort of mind-blowing how some flavors are just so naturally perfect together, isn't it? Like plums with walnuts, peaches and pecans, pears and apricots with almonds. The way the acid and sugar of certain fruits play with the oils and earthy crunch of nuts–it's natural goodness on such an other-worldly level, you can practically hear Mother Nature somewhere in the distance going, "Ha! Awesome, right? I know! I made that up, y'all! Boo ya!"
But this tart is so much more than a delicious piece of fruit and a handful of nuts when you're feeling snacky (which I hear some virtuous celebrity people indeed consider a snack–I've read this more than once in the pages of Us Weekly while clearing an entire bag of Pop Chips). This tart is cute little apricots, sprightly raspberries and almonds plus nutty pastry and a tweedy, crumbly topping with hunks of sweet almond paste woven through it. Now that's my kind of snack, Angelina.
If you need an extra little push to try this gem of a recipe, consider this: if you've been baking along with POC recently, maybe you made that pretty little Apple-Frangipane Galette from a few weeks ago. And maybe you bought a pretty standard seven-ounce tube of almond paste to make it, but only used four ounces in the recipe, so like me, you stored the remaining three ounces in the refrigerator. And maybe this recipe amazingly calls for three ounces of almond paste! And maybe I am an enabler. A wacky, apricot-nuzzling enabler. Enjoy!
Apricot-Raspberry Marzipan Tart
Adapted from Ripe for Dessert
When making the filling, be sure to add the raspberries last, as they have a tendency to fall apart when they're really ripe. If yours seem particularly fragile, just dot them on top of the apricots before sprinkling on the topping.
Serves 8
For the dough:
1 cup all-purpose flour
1/2 cup sliced almonds
1/4 cup granulated sugar
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2 inch pieces and chilled
1 large egg yolk
For the marzipan topping:
1/2 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/3 cup (3 ounces) almond paste, crumbled
1/4 cup sliced almonds
4 tablespoons (1/2 stick) unsalted butter, cut into 1/2 inch pieces and chilled
For the filling:
12 to 14 medium apricots (about 1 pound), halved, pitted and cut into 1/2 inch slices
1 tablespoon cornstarch
1/3 cup granulated sugar
6 ounces fresh raspberries
To make the dough, place the flour, almonds, sugar and salt in the bowl of a food processor. Pulse a few times to blend. Sprinkle the butter pieces over the dry ingredients and pulse until the mixture resembles coarse meal. Add the egg yolk and process until the dough comes together–it may look too dry at first, but keep the processor running and it will come together.
Press the dough evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Pierce 16 times with the tines of a fork. Place the tart pan on a baking sheet and chill for at least 1 hour.
When the tart shell is completely chilled, preheat the oven to 400 degrees. Prebake the tart shell for 18 minutes, or until its a deep golden brown. Large air bubbles will form in the crust as it bakes, so halfway through baking, press the dough down with the back of a spatula. Cool the prebaked shell on a wire rack. Turn the oven down to 375 degrees.
To make the almond topping, whisk together the flour, brown sugar, crumbled almond paste and almonds. Add the butter and work it into the mixture with your fingertips until the butter pieces are about the size of corn kernels. Set aside.
For the filling, toss the apricots with the cornstarch and granulated sugar. Gently fold in the raspberries.
To assemble the tart, spread the filling evenly over the crust and sprinkle the topping over it. Bake for 30 minutes, or until the topping is slightly golden and the juices are bubbling. Serve warm or at room temperature.
Strawberry Angel Pavlovas
Let's just get one thing straight right now: I'm a Midwestern person at heart. Born and raised in Illinois and proud of it. It's a wonderful place to be from, and to me, there's no better place to be in the summer. But I've lived in California for seven years, and although I used to think that someday I'd return to where I'm from to raise my kids, now you'd have to drag me kicking and screaming. Or at least grumbling the whole way. Because I've been brainwashed in that crazy way that so many Californians are, which is to say that, generally speaking, I totally believe that there's no better place to live. I still can't believe that I get to live here. The mild weather, the ability to see the mountains and the ocean in the same day, and all our year-round crazy sexy produce. I never understood the appeal of an avocado until I moved to California, and the strawberries, people. The strawberries!
Now, we have access to decent strawberries pretty much all year, but man, when prime strawberry season really hits here, we've got insanely gorgeous ones coming out our ears at criminally cheap prices. Pints at the registers in corner stores, full flats being hocked on street corners, even the organic berries are a steal right now. The fragrance smacks you in the face as soon as you walk into even the largest supermarket, piles of the kind of glistening, plump fruit that reveals a bleeding red interior all the way through when sliced. Like strawberries on Mother Nature's steroids, I tell you. So awesome. And although I love a sparkling sorbet or a great shortcake recipe to showcase them, I think I've found my new favorite way to love on strawberries in their prime. I give you Strawberry Angel Pavlovas.
This recipe was inspired by one from the grande dame of the California culinary scene, she of the famous waffle recipe, Marion Cunningham. Her recipe for Strawberry Angel Pie got an instant bookmark–what's not to obsess over when you're dealing with a pie that involves a crisp meringue crust, billows of freshly whipped cream dotted with strawberries and dreamy lemon cream? Huminuh, huminuh.
As I'm wont to do with recipes with which I become obsessed, I thought about making that dang pie pretty much nonstop as soon as I found it, but hesitated because of the high risk of wasted delicious food. See, despite the insatiable sweet teeth that reside in this household, I really doubted we could demolish an entire pie in a day (not that I mentioned this to the husband, for fear he'd take pause, raise an eyebrow and ask if I'd care to make it interesting). And the reason it would all need to go down within one day is that with a base of delicate meringue and temperamental whipped cream, this is the sort of thing that you have to assemble and put in your face before it all starts to break down. But then I got all smart all of a sudden and opted to make pretty-pretty individual Strawberry Angel Pies, Pavlova-style.
Pavlova, for the record, would probably be up there for dessert after my very last meal. Not that I'm anticipating having my last meal anytime soon. That's a horrible thing to say. How morbid. Sorry. But really, guys–crisp on the outside, marshmallowy-inside meringue shells topped with a bright lemon cream and whipped cream and peak of the season strawberries? Perfection. So perfect, it should be someone's very first dessert. So let's say that instead. The first dessert for a brand new, sweet-smelling little baby angel from heaven. There, that's much better.
Strawberry Angel Pavlovas
Adapted from Marion Cunningham's recipe in The San Francisco Chronicle Cookbook
If you'd like to make this recipe into a pie like the original, then just spread the meringue in a buttered 9-inch pie plate, and bake just like you would for the shells. Fill with the lemon cream, then pile on the strawberry whipped cream.
Whether you make the individual Pavlovas or just one big pie, save your assembly for right before your serve it. The meringue can be baked a day in advance (store airtight), the strawberries sliced, and the lemon custard made the day before, stored in the fridge with a sheet of plastic wrapped pushed right on the surface (rewarm it a bit by placing the bowl in a pan of warm water and stirring well, just too loosen it up a little). This recipe can be halved to make four Pavlovas–just use a handheld mixer for the smaller amounts of eggs and cream.
Serves 8
4 eggs at room temperature, separated
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1 1/2 cups sugar
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest
2 cups fresh strawberries, hulled and sliced, plus more for garnish
1/3 cup powdered sugar
1 1/2 cups heavy cream
Position an oven rack in the center of the oven and preheat it to 275 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
For the meringues: In the bowl of an electric mixer, place the egg whites, salt and cream of tartar. Beat on medium speed until soft peaks form, then slowly rain in 1 cup of the sugar. Beat on high until the meringue is stiff and glossy. Beat in the vanilla extract.
Portion the meringue into 8 mounds on the baking sheet, a generous 1/4 cup full each (a standard ice cream scoop works well to keep things even). Using a spoon, shape each mound into a little meringue nest, each about 4 inches in diameter. To create a small well in the center of each meringue shell, first rest the bowl of the spoon in the center of each meringue, horizontal to the baking sheet, then hold the spoon by the very end of the stem and turn it in a circle as you pull it up and off the meringue.
Bake the meringues in the center of the oven until they are firm and lightly golden, about 1 hour. Let them cool completely on the baking sheet in the turned-off oven with the door open.
For the lemon custard: Beat the egg yolks with an electric mixer until they are thick and pale yellow. Gradually beat in the sugar, then the lemon juice and zest. Scrape the mixture into a small, nonreactive saucepan and cook over medium heat, stirring constantly, until thickened, about 5 minutes. Remove the pan from the heat and let the custard cool completely.
For the strawberries: Place the strawberries in a medium bowl. Sprinkle with the confectioners' sugar and toss well to coat. Set aside.
When you're ready to assemble the Pavlovas, whip the cream until it hold stiff peaks (you should have about 3 cups whipped cream). Fold 1 cup of the whipped cream gently into the lemon custard. Fold the strawberries into the remaining 2 cups of whipped cream.
Place the meringues on individual plates. Divide the lemon cream equally among the 8 meringue shells, and top with the strawberry whipped cream. Garnish with more strawberry slices. Serve immediately.
Apple-Frangipane Galette
Quick, guys! Make this galette before all the lovely warm-weather fruits really start parading into the markets, inspiring you and making apples seem a lot like my Mom Wardrobe, which is to say sad, hapless and completely boring. (It's a problem, people. I don't know what happened, really. But I can tell you that you will wrestle this pilly old cardigan from my cold, dead torso. I may dress in a manner that is as insipid as apples in May, but I am sort of in denial about the whole thing. I try to think of my clothes as the sort of shiny, happy green apples that still seem relevant, even as strawberries and rhubarb seem to be the order of the day. Lie to me.)
The good news about this Apple Frangipane Galette (because there's really no good news side to the wardrobe thing, naturally) is that the apples really are just a jumping off point. Any fruity pie filling that you love and would normally put in a pie or tart (except strawberries, too much water) will probably work here. The magic, my friends, is in the frangipane.
I love me some frangipane, always have. It's the irresistibly dreamy almond pastry cream that's made with almond paste, the filling of so many decadent pastries and cakes. But until now, I'd never turned one out in my own kitchen. And now that I know I can make it in mass quantities in just minutes in the food processor, I may keep a jar on my bathroom vanity. Eating it will make you feel that pretty, I promise.
The frangipane is the secret weapon that turns something familiar into a next-level thing. When hidden beneath some fanned-out sweet-tart apples, it sort of bakes into the crust and melds with the fruit and adds a stealth layer of flavor that you just don't expect when you're faced with something as rustic and familiar as apples enveloped in pastry. I flippin' love stuff like that. It makes new recipes worth trying, even those that seem like something you've had before.
And that brings me to the source of this recipe. It's from the Great Lebovitz's latest recipe collection Ready for Dessert. I was so excited when my copy finally reached my doorstep, and my family was sort of relieved, too–perhaps I would then stop suctioning myself to the front window, practically licking the glass, in hot anticipation of the delivery. I started flipping and bookmarking as soon as I opened the box and this galette was in the oven less than two hours later. I may look a little out of touch in this pilly old cardigan, but I'm sure that's got to be a new baking record.
Apple-Frangipane Galette
Adapted from David Lebovitz's Ready for Dessert
Lebovitz's headnotes indicate that you shouldn't need to sugar the apples at all unless they are extremely tart; in that case you should sweeten to taste. I used Granny Smiths that definitely weren't the most tart I'd ever had, so I skipped the sugar, but in the end wished I'd sweetened them just a bit. I might also add just a dash of cinnamon next time too–it was delicious without it, but I missed the flavor combination. Also, I used Demerara sugar for sprinkling and loved the toasty flavor and crunch, so I'm recommending it here, but you can use granulated or other coarse sugar that you like. As always with pastry-making, make sure your ingredients are as cold as possible before using.
Serves 8
For the crust:
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes and chilled
6 tablespoons ice water
For the frangipane:
4 ounces almond paste, crumbled
1 1/2 teaspoons sugar
1 1/2 teaspoons all-purpose flour
1/8 teaspoon almond extract
6 tablespoons unsalted butter, at room temperature
1 large egg, at room temperature
1 teaspoon rum, kirsch or Calvados (optional)
For assembly:
6 medium apples (3 pounds), peeled, cored and cut into 1/2-inch slices
2 tablespoons unsalted butter, melted
4 tablespoons granulated, Demerara or other coarse-crystal sugar
First, make the crust. In the bowl of a food processor (or in a mixing bowl with a pastry blender, or in the bowl of a stand mixer fitted with the paddle attachment), mix together the flour, sugar and salt. Add the butter pieces and mix until the butter is the size of peas. Add the ice water all at once and mix just until the dough begins to come together. Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
To make the frangipane, place the almond paste, sugar, flour and almond extract in the bowl of a food processor or electric mixer. Mix until the almond paste is in fine, uniform pieces. Add the butter and mix until very well-blended, then add the egg and the liqueur, if using. Mix until the frangipane is smooth (there may be a few tiny unmixed pieces of almond paste, and that's fine–they'll disappear during baking).
When you're ready to bake the galette, position an oven rack to the center of the oven and preheat it to 375 degrees. Line baking sheet with parchment paper.
To assemble the galette, lightly flour a work surface and roll the dough out into a circle about 14 inches in diameter. Transfer the dough to the prepared baking sheet. Spread the frangipane in an even layer over the dough, leaving a 2-inch border. Arrange the apples over the frangipane, either scattering them in an even layer, or arranging them in concentric circles. Fold the un-frangipaned edge of the dough over the apples. Brush the crust and filling with the melted butter. Scatter half the sugar over the crust and the remainder over the apples. Bake until the apples are tender and the crust has browned, about 1 hour. Slide the galette (still on the parchment) onto a wire rack to cool a bit. Serve warm or at room temperature, ideally the day it's baked.
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With over seven thousand islands, the Philippines is definitely going to be a fun place to explore. From mountain tops to underground rivers, the possibilities for excitement are endless. Enjoy exploring our site to discover special deals, destinations, and travel tips for Philippine exloration. We will seek out the best rates, itineraries and services and update it constantly…so start planning your trip today!
Some of the coolest destinations include…


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This page was last updated: January 2016.
Who I am:
- I am a social media specialist at NAIT (the Northern Alberta Institute of Technology)
- I am a freelance social media consultant/speaker (email me for rates/inquiries!)
- I am an Edmonton food, lifestyle and social media blogger (email me to inquire about blog partnerships/sponsorships!)
- I am the founder of the Edmonton International Cat Festival, the first festival of its kind in Canada
- I appear regularly as a panelist on the pop culture panel of Alberta Primetime, a news and current affairs show on CTV2, which broadcasts across Alberta and is also available across the country via satellite
- I am a multi-platform storyteller / freelance journalist
- I am a wife and mother to three fur children – my two cats Thor and Loki and my beagle Olive!
What I do:
- Personally, I am all over social media! I love to tweet and Instagram and read up on all the latest social media news
- For NAIT, I am all over social media! I plan and publish to a number of social platforms on behalf of the school. I embody the voice and the brand of NAIT on social. I develop social media strategies, support campaigns, offer regular social media training for staff and write for the internal newsletter and external techlifemag online/print publication
- I do freelance, customized social media training, consulting and speaking
- Along with sharing food reviews and social media news, I also do a lot of event recap and travel blogging
- I am always eating and trying new food/restaurants and then posting about those experiences on social media
- I'm in the community. I like to volunteer for different non-profit organizations, and I love attending different events and exploring my city
- For the Edmonton International Cat Festival, I plan and execute a festival celebrating cats and cat culture, bringing together cat lovers, while raising money and awareness for non-profit animal shelters and cat rescue organizations which work to improve the welfare of homeless cats!
- I try to approach all aspects of work and life with enthusiasm and positivity. You'll probably find me smiling or laughing most of the time!
My background:
- I have a background in news/media (print and broadcast)
- I graduated from the Journalism program at MacEwan University and Television Broadcasting from NAIT
- I have written, reported, video edited, and produced for a number of news organizations in Edmonton, including the Edmonton Sun, the Edmonton Journal, Metro Edmonton, Global Edmonton, and CTV Edmonton
- Prior to my jump to communications at NAIT, I was a web reporter for CTV, writing news stories for the web and managing/posting to CTV's social media channels. I also worked to create a more social culture within the newsroom
- I am self-taught when it comes to social media, web design, graphic design, and generally most computer tools or online platforms. I am very versatile and learn quickly
- Through the Edmonton International Cat Festival, I've learned event planning from the ground up! It's been an amazing experience working with local cat rescue organizations too
- I used to write a weekly Social Media Column for the Edmonton Sun. Now I continue telling local social media stories through this blog
- My work growing the social media program at NAIT has gotten some attention – since I started in 2013, NAIT has received CASEVII Communications/Social Media Awards (Silver and Bronze) for our Back to School Instagram campaigns (2013 and 2014), we've been named the most retweeted college/polytechnic in Canada (2014), and in 2015 we were named the second most mentioned post-secondary Twitter account in Canada.
- I have grown my online presence and personal brand over the years, and currently have 10,000+ Twitter followers and 3,000+ Instagram followers. I love using social media to interact and engage with like-minded and interesting people both locally and around the globe and I love the different opportunities and relationships social media leads to!
- I was a top student, graduating with honours and distinction in Journalism, as well as TV Broadcasting, with an overall 3.9 GPA
Follow me on social media!
I try to be consistent with my blog but you'll find much more recent updates, mini food reviews, food porn/inspiration, social media links/tips, etc., by following me on social media:
- Twitter: @lindork
- Instagram: @lindork
- Facebook: Lindork – Linda Hoang
- Snapchat: @lindorkyeg
For more information, please see my resume.
Linda-Hoang.Com serves as my blog and online portfolio, featuring posts about food, lifestyle, social media and more. The website started as a one-stop source for my side websites, projects, forums, blogs, etc. and has grown into more of a food and lifestyle/event review blog, along with social media source – highlighting the latest in social media news as well as interesting local people doing interesting things using social media.
In early 2009, I took part in a global competition called The Best Job in the World. Beating out nearly 35,000 applicants worldwide, I made it into the Best Job's Top 50 Candidates. After a whirlwind of local, national and international media interviews and campaigning for global votes, I ended up being the 15th Most Voted Top 50 Candidate in the competition. Unfortunately as those who moved onto the next round were not selected strictly based on votes, I wasn't chosen to move onto the next round of the Best Job.
While I received many local and international media coverage during my stint with The Best Job in the World, many of the links online are now broken. I hope to restore and re-post them sometime in the future.
For more information, contact Linda at email@example.com or visit the other sections on this website!


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Woman charged in Amish kidnapping has Erie ties
A woman accused of kidnapping and sexually assaulting two Amish children in upstate New York once lived and studied in Erie.
Authorities in St. Lawrence County, N.Y., which sits on the U.S.-Canada border east of Lake Ontario, said Nicole F. Vaisey, 25, and Stephen M. Howells II, 39, announced both had been charged with two counts each of first-degree kidnapping with more charges pending in connection with two girls, ages 7 and 12, being kidnapped from a roadside stand near in Canton, N.Y., according to the Associated Press.
A Mercyhurst University official confirmed Monday that Vaisey attended the university. She enrolled in the fall of 2007 and graduate in May 2011 with a bachelor's degree in psychology.
A January 2011 article in the university's student newspaper, the Merciad, described Vaisey as a then-senior psychology major who served as the president of the university's chapter of Psi Chi, the psychology honors society, who was active in several campus organizations.
During her time at Mercyhurst, Vaisey published research on attitudes toward rape.


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I would like to welcome you to the office of Lifelong Learning. Our mission is to assist in providing access to higher education, training and opportunity for those who wish to become productive members of a global society. Learning can no longer be limited to attaining knowledge in a traditional place such as a classroom. The College of Education offers courses and training through continuing education, off-campus and online classes. Lifelong learning supports individuals to continuously improve and update their knowledge and skills.
Dr. Stephen Rosales
Assistant Dean
Fax: 882-7431
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Okay, let's play some catch-up.
I think it goes without saying that the number of dead in Mumbai was a function of how many of the local civilian population was armed and able to respond to the attack, whatever each civilian may have seen of the attacks.
In my view, attacks like Mumbai are not just possible here in the US, they are likely if not inevitable.
There are not that many courses of action when the bullets start flying. I've tried to cover them all at several posts here in the past. But perhaps I've forgotten one: to carry or not to carry.
Some governments make the decision for you. Some make mix of it. For example, Washington State permits both concealed and open carry. Seattle PD has a tolerance for OC as long as the person going OC is behaving himself. But the Mayor of Seattle is trying to ban all handguns in the city; whether concealed, carried openly, or sitting on a nightstand. Still, we make our own decisions and live with the consequences, intended and un.
What's the first question you need to answer when considering purchase of a defense firearm?
What will I do with it if my life is threatened?
If your answer is not I'll use it properly to defend my life and those around me, then don't bother buying one. Forget about it.
If you're going to use it, then your next choice is which pistol. The question you need to answer in making that choice is How much will I train with this?
If you're going to spend a few bucks on range fees and a box of bullets once a year, and keep the gun under your pillow the remaining 364 days, you should probably get a 5- or 6-shot revolver. A .38 caliber is probably going to do the trick for those who make this choice.
If you intend to get a concealed pistol permit and carry all the time, you should get a semi-automatic pistol with at least two spare magazines. Unless you're going to train all the time, like once or twice a week, I'd suggest a 9mm DAO pistol. If you put the right ammo in a 9, and learn to shoot it, it's just as effective as the larger, louder calibers.
I carry a Browning HiPower 9mm ~ no gun for a novice. Here are some recommendations from Walt Rauch in the 2009 Guns Annual. These recommendations are all inexpensive handguns suitable for self-defense.
The Rossi Model R35102 .38 SPL +P 5-shot revolver. +P means it can handle .38 cartridges with a smidge more powder/power in them. The ammo boxes are labeled as such.
The Kel-Tec PF-9. Never fired it but I know cops like 'em as back-up guns.
The Smith & Wesson Sigma 9mm. I've carried and shot this pistol for 7 years as a duty weapon. I never had a problem with it, qualified "Expert" every time. I think it's a good gun.
For those seeking another or bigger bang, with economy still on your mind, I suggest:
The Maverick 88 Slug. It's made by Mossberg ~ you can't go wrong with this baby. Only shoot slugs through this one. If you absolutely must have a "street-sweeper", get the Maverick 88 8-shot Security.
If you prefer on-line shopping to comparison shopping at the gunshops in your town, you might try Impact Guns. If you're going to buy a pistol, go to the nearest shooting range and try out several in the caliber and price range you prefer. Then try to find the best price, in-store or on-line, it's up to you.
Remember, it's all about training. I can offer some here for free but you need to get some hands-on training with whatever weapon you choose.


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A reference to Bo Xilai in a court report by China's state news agency suggests that one of the country's most famous politicians flew into a rage and "boxed the ears" of the city's police chief when told that his wife had murdered a British businessman.
The description of the incident, and the fact that it was prominently reported by the Xinhua news agency, makes it more likely that Mr Bo could face criminal charges in China's worst political scandal for decades.
Tuesday's trial of Wang Lijun, the former Chongqing police chief, offered other revealing details of a case that


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Review • Page 2
Guardian gives "mundane" No More Heroes 2 2/5, Edge gives 7/10
The Guardian's flown in the face of public opinion on No More Heroes 2 today, giving the Grasshopper slasher – which is currently enjoying an MC rating of 86 percent – an eyebrow-knotting 2/5.
Super Street Fighter IV takes EG 10 - round-up
And there goes the Super Street Fighter IV review embargo. Is it good? Apparently it's at "the very top of its game".
Latest Edge gives Bad Company 8, AvP and FFXIII 5
The scores from the latest issue of Edge are out, giving EA DICE's latest a sterling 8/10.
First online Metro 2033 score is 9/10
4A Game's novel-based shooter has taken a high score from its first online review, with Xbox World 360 (or CVG, or whatever) giving it 9/10.
GI nukes AvP with 5.75/10 - just to be sure
If the first Aliens Vs Predator review's a sign of things to come, Rebellion had best be dug in like an Alabama tick for the next few weeks.
No More Heroes 2 gets first review, launch trailer
IGN's stuck No More Heroes' first review live, giving Suda's latest 8.8/10.
OPM gives FFXIII 9/10 - whole thing scanned
FinalFantasy-XIII.net's posted the entire OPM review of its namesake. What's that site going to do after March?
OXM gives Mass Effect 2 9.5/10
OXM's published the first Mass Effect 2 review, giving the BioWare RPG a not unexpected super-score.
FFXIII is "biggest swindle in gaming history"
A Hong Kong magazine has given FFXIII a 4/10 review, saying the RPG is "so linear that it's little more than riding an amusement park ride."
First Army of Two: The 40th review goes up, gives 8.5/10
IGN has posted the first review for Army of Two: The 40th Day, which it calls "Bad Boys meets 2012" and an "interactive disaster movie because every five minutes something blows up or crumbles around you".
Darksiders reviews say "buy me now"
Darksiders is out this week, in case you'd forgotten. Given the reviews that have been coming in all over the Holiday, you probably shouldn't have done. The 360 version's got a current MC score of 86, with an 87 for the PS3 version. Find the full round-up after the break.
FFXIII gets 39/40 in Famitsu
Famitsu's given Final Fantasy XIII 39/40, as you can see in this scan on FinalFantasy-XIII.net. Not as good as Bayonetta, then. The RPG's out later this month in Japan. Europe and the US get it in March. Thanks, Galathor.
Hawk: Reviews smacked RIDE "before they even tried it"
Tony Hawk RIDE's not very good. Look. Hawk himself reckons the scores are hokum, though. The reviewers just didn't give the peripheral-based game a chance, apparently. "They were ready to discredit it before they even tried it, and if it didn't play exactly how they imagined it… then they passed it off," Hawk told the […]
Avatar gets rough review reception
Not looking so amazingly hot for James Cameron's Avatar, with the game picking up some less than impressive review scores, as you can see here. It's out on Friday. Round-up: Team Xbox – 7.1/10 Videogamer – 7/10 IGN – 6.8/10 IGN UK = 6/10 1UP – C+ Gamespot – 5.5/10 Eurogamer – 5/10
First Saboteur review is an 8.2 from IGN
IGN AU's gone live with the world's first review for EA's The Saboteur, giving the Parisian WWII actioner 8.2/10. "While it's a little rough around the edges we enjoyed this game more than we thought we would," said the site. "It's far from perfect, but it's great to see Pandemic going out with a bang." […]
New Super Mario Bros. Wii takes 40/40 from Famitsu
The latest Famitsu's given New Mario Bros. Wii a perfect score of 40/40, as you can see on Kotaku. It's the thirteenth game in the mag's history to take top marks. The rest are: The Legend of Zelda: Ocarina of Time (1998) Soulcalibur (1999) Vagrant Story (2000) The Legend of Zelda: The Wind Waker (2003) […]
Edge gives Bayonetta 10, Dragon Age 5
The latest Edge scores are up on NeoGAF (thanks, Anders), including a 10/10 for Platinum's Bayonetta. Dragon Age fared less well: it got 5/10 for the 360 version. The lot: Modern Warfare 2: 9 Assassin's Creed II: 8 Left 4 Dead 2: 9 Bayonetta: 10 Legend of Zelda: Spirit Tracks: 8 Sin and Punishment: 8 […]
IGN gives Oz Left 4 Dead 2 version 5/10
Looks as though the censored Left 4 Dead 2 version that finally made release in Australia is a bit… rubbish. IGN AU's given it 5/10. Apparently the game's been compromised by "glitchy-looking edits" and "is a massive step backwards from the original." To be clear, "if you can get your hands on an unedited version […]
Tekken 6 out now, worth your money according to reviews
Tekken 6 released today in Europe for 360 and PS3, and there are now a healthy amount of reviews are saying you should buy it. Proof below. You should take heed, fighting people. 3DJuegos – 9.4/10 Team Xbox – 9.2/10 IGN – 8.8/10 OXM – 9/10 Game Informer – 8.75/10 Gamespot – 8.5/10
First Assassin's Creed II review hits the stands, is a 9/10
OXM may not have a fancy-pants past-rewriting animus at its disposal, but the magazine's still making some history of its own with the world's first ever Assassin's Creed II review. So, how'd Ezio and co. stand up under OXM's unfaltering scrutiny? Pretty well, as it turns out. The numbers nine and ten were apparently mentioned […]
Review latest
Uncharted 2 review embargo lifts: It's Eurogamer's first PS3 10
GT PSP review embargo lifts, less-than-pretty scores revealed