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Cumin (/ˈkjuːmɨn/ or UK /ˈkʌmɨn/, US /ˈkuːmɨn/; sometimes spelled cummin; Cuminum cyminum) is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds (each one contained within a fruit, which is dried) are used in the cuisines of many different cultures, in both whole and ground form.
The English "cumin" derives from the Old English cymen (or Old French cumin), from Latin cuminum,[2] which is the latinisation of the Greek κύμινον (kuminon),[3] cognate with Hebrew כמון (kammon) and Arabic كمون (kammun).[4] Forms of this word are attested in several ancient Semitic languages, including kamūnu in Akkadian.[5] The ultimate source is the Sumerian word gamun.[6] The earliest attested form of the word κύμινον (kuminon) is the Mycenaean Greek ku-mi-no, written in Linear B syllabic script.[7]
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm (0.98–1.6 ft) tall and is harvested by hand. It is an annual herbaceous plant, with a slender, branched stem 20–30 cm tall. The leaves are 5–10 cm long, pinnate or bipinnate, with thread-like leaflets. The flowers are small, white or pink, and borne in umbels. The fruit is a lateral fusiform or ovoid achene 4–5 mm long, containing a single seed. Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color, like other members of the umbelliferae family such as caraway, parsley and dill.
Cumin has been in use since ancient times. Seeds excavated at the Syrian site Tell ed-Der have been dated to the second millennium BC. They have also been reported from several New Kingdom levels of ancient Egyptian archaeological sites.[8]
Originally cultivated in Iran and Mediterranean region,[citation needed] cumin is mentioned in the Bible in both the Old Testament (Isaiah 28:27) and the New Testament (Matthew 23:23). The ancient Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice continues in Morocco. Cumin was also used heavily in ancient Roman cuisine. It was introduced to the Americas by Spanish and Portuguese colonists. There are several different types of cumin but the most famous ones are black and green cumin which are both used in Persian cuisine.
Today, the plant is mostly grown in China, Uzbekistan, Tajikistan, Iran, Turkey, Morocco, Egypt, Syria, Mexico, Chile, and India. Since cumin is often used as part of birdseed and exported to many countries, the plant can occur as a rare casual in many territories including Britain.[9] Cumin occurs as a rare casual in the British Isles, mainly in Southern England; but the frequency of its occurrence has declined greatly. According to the Botanical Society of the British Isles' most recent Atlas, only one record has been confirmed since 2000.
In India, cumin has been used for millennia as a traditional ingredient of innumerable kormas, masalas, soups and other spiced gravies.
Cultivation of cumin requires a long, hot summer of three to four months, with daytime temperatures around 30 °C (86 °F); it is drought-tolerant, and is mostly grown in Mediterranean climates. It is grown from seed, sown in spring, and needs fertile, well-drained soil.
Cumin seeds are used as a spice for their distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines, particularly South Asian, Northern African and Latin American cuisines. Cumin can be found in some cheeses, such as Leyden cheese, and in some traditional breads from France. It is commonly used in traditional Brazilian cuisine. Cumin can be an ingredient in chili powder (often Tex-Mex or Mexican-style), and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat.
Cumin can be used ground or as whole seeds. It helps to add an earthy and warming feeling to food, making it a staple in certain stews and soups, as well as spiced gravies such as chili. It is also used as an ingredient in some pickles and pastries.[10]
Nutritional value[edit]
|Nutritional value per 100 g (3.5 oz)
|1,567 kJ (375 kcal)
|44.24 g
|- Sugars
|2.25 g
|- Dietary fiber
|10.5 g
|22.27 g
|- saturated
|1.535 g
|17.81 g
|8.06 g
|Vitamin A equiv.
|64 μg (8%)
|Riboflavin (vit. B2)
|0.327 mg (27%)
|Niacin (vit. B3)
|4.579 mg (31%)
|Vitamin B6
|0.435 mg (33%)
|Folate (vit. B9)
|10 μg (3%)
|Vitamin B12
|0 μg (0%)
|Vitamin C
|7.7 mg (9%)
|Vitamin E
|3.33 mg (22%)
|Vitamin K
|5.4 μg (5%)
|931 mg (93%)
|66.36 mg (510%)
|366 mg (103%)
|499 mg (71%)
|1788 mg (38%)
|168 mg (11%)
|4.8 mg (51%)
|Percentages are relative to
US recommendations for adults.
Source: USDA Nutrient Database
Although cumin seeds contain a relatively large percentage of iron, extremely large quantities of cumin would need to be consumed for it to serve as a significant dietary source (see nutrition data).
According to the USDA, one tablespoon of cumin spice contains:[11]
- Calories (kcal): 22
- Fat (g): 1.34
- Carbohydrates (g): 2.63
- Fiber (g): 0.6
- Protein (g): 1.07
Confusion with other spices[edit]
Cumin is sometimes confused with caraway (Carum carvi), another umbelliferous spice. Cumin, though, is hotter to the taste, lighter in color, and larger. Many European languages do not distinguish clearly between the two. Many Slavic and Uralic languages refer to cumin as "Roman caraway". Examples include Czech: kmín – caraway, římský kmín -cumin; Polish: kminek – caraway, kmin rzymski – cumin; Hungarian: kömény – caraway, római kömény – cumin. Finnish: kumina – caraway, roomankumina – cumin, although sometimes also called juustokumina, cheese caraway. In Norwegian, caraway is called both karve and kummin/kømming while cumin is spisskummen, from the word spise, to eat. Similarly in Swedish and Danish, caraway is kummin/kommen, while cumin is spiskummin/spidskommen. In German, Kümmel stands for caraway and Kreuzkümmel denotes cumin. In Icelandic, caraway is kúmen, while cumin is kúmín. In Romanian, chimen is caraway, while chimion is cumin.
The distantly related Bunium persicum and the unrelated Nigella sativa are both sometimes called black cumin (q.v.).
Aroma profile[edit]
Cumin's distinctive flavour and strong, warm aroma are due to its essential oil content. Its main constituent aroma compounds are cuminaldehyde and cuminic alcohol. Other important aroma compounds of toasted cumin are the substituted pyrazines, 2-ethoxy-3-isopropylpyrazine, 2-methoxy-3-sec-butylpyrazine, and 2-methoxy-3-methylpyrazine. Other components include γ-terpinene, safranal, p-cymene and β-pinene.[12][13][14]
|This section requires expansion. (July 2009)
Notes and references[edit]
- ^ "Cuminum cyminum information from NPGS/GRIN". www.ars-grin.gov. Retrieved 2008-03-13.
- ^ cuminum, Charlton T. Lewis, Charles Short, A Latin Dictionary, on Perseus Digital Library
- ^ κύμινον, known as saunf or سونف in Pakistan. Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus Digital Library
- ^ cumin, Online Etymology Dictionary
- ^ "Kamūnu." premiumwanadoo.com.
- ^ Anton Deimel, Orientalia Old Series 13 (1924) 330.
- ^ Palaeolexicon, Word study tool of ancient languages
- ^ Daniel Zohary and Maria Hopf, Domestication of plants in the Old World, third edition (Oxford: University Press, 2000), p. 206
- ^ Bird Seed Aliens in Britain
- ^ M. G. Kains (1912). American Agriculturist, ed. Culinary Herbs: Their Cultivation Harvesting Curing and Uses (English). Orange Judd Company.
- ^ Search the USDA National Nutrient Database for Standard Reference. Nal.usda.gov. Retrieved on 2011-11-26.
- ^ Li, Rong; Zi-Tao Jiang (2004). "Chemical composition of the essential oil of Cuminum cyminum L. from China". Flavour and Fragrance Journal 19 (4): 311–313. doi:10.1002/ffj.1302.
- ^ Wang, Lu et al. (2009). "Ultrasonic nebulization extraction coupled with headspace single drop microextraction and gas chromatography–mass spectrometry for analysis of the essential oil in Cuminum cyminum L". Analytica Chimica Acta 647 (1): 72–77. doi:10.1016/j.aca.2009.05.030. PMID 19576388.
- ^ Iacobellis, Nicola S. et al. (2005). "Antibacterial Activity of Cuminum cyminum L. and Carum carvi L. Essential Oils". Journal of Agricultural and Food Chemistry 53 (1): 57–61. doi:10.1021/jf0487351. PMID 15631509.


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Bandeau Maxi Dress
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text:
Poohblah wrote:I thought the pricing was pretty competitive if you only purchased sale items.
MacGuffin wrote:Hello everyone, and especially Chip (long time!).
I've had nothing but good experiences from Seven Cups and in fact, I've only had one tea from them that I haven't liked (an old-style TGY that I bought the first time they offered it). If you're interested in puerhs, the Date Fragrance is really nice and I've also bought some loose greens although I'm saving for a "cooking set" (not shown online) for those. The Tea Club is a good deal and they're very nice folks who will happily discuss your your prospective purchase on the phone (be sure to mention that you're a TC member if you actually place your order on the phone). Nice people, serious fanatics who are always looking to learn something new, and they ship fast as well. Frankly, I'm crazy about them and their tea and always recommend them to newbies.
iovetea wrote:great to hear, i like those serious fanatics.
JRS22 wrote:I've had great luck with the date fragrance puerhs that MacGuffin referred to. I find that Seven Cups descriptions of puerh fit my experience with those puerhs I've ordered from them.
But please, MacGuffin, tell us more about the "cooking set" that isn't shown on their website.


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Official *What did you get in the mail today?* Thread!!!
My swap from Lindsey! Jelly Bean Dream <3
I got packages from both Della Terra and Butiki! Got samplers from both places so now I have over 25 teas to try! happy dance
My NMTC order. And my sample was pretty generous. :)
Ok, this should be the end of my four day streak of daily deliveries. Pretty good end – sampler from Della Terra and Lemon Sorbetti from Tea Forte. And a shiny Kati so I can drink loose leaf tea at work at last! Whee!
Yesterday I received my first Harney and Sons order (yay!). I ordered a bunch of samples plus a 4 oz. tin of Paris tea.
Well, they sent ALL sample sizes and no tin. First thing this morning they shipped out my Paris tin. I'm so impressed with how quickly they went about correcting my order. Now I'm waiting on my sinus infection to clear up so I can actually try the teas.
Nothing! #cries #waitsfornextweek
So… spoiled…
Day 5 in a row of tea deliveries (definitely getting the raised eyebrow from my partner!). Swap/giveaway from Shelley_Lorraine, who was even thoughtful enough to notice that I am on the hunt for a good bedtime tea and send along a surprise sample.
I need to make a dent in the supply… guess my weekend plans are set!
Did I mention that I love the way Steepster enables this obsession?
Got my swap from Rebecca R. and my Butiki order from winning her contest. Still need to open them both though. I will tonight since I'm at my parents now. /so excited/ XD
Got my 52Teas order: 2 pouches of Blueberry Cream Cheese Danish and one pouch of Weeping Angel.
The Weeping Angel has that dreaded "wine" like smell that some people have been getting from them lately, but the blueberry seems to smell normal. Only one way to find out though :)
Got my order from java tea co. Comes in a long poster tube. Kinda cool, but seems like it'd be unnecessarily expensive to ship (I got free shipping for ordering 3). I'll be keeping the poster tube though!
I got their 3 main ones, a caramel one, vanilla one, and a chocolate one. I didnt realize they are all rooibos blends when I ordered. Doh.
Poster tube? Are the individual teas just shoved in there? Or are they in round containers too?
Interesting that a coffee-inspired tea company would use a rooibos base rather than black tea…
Hope it's tasty!
mmmmm i really wanted to try these out but tooo worried i wouldn't like them and have soo much tea left over. If you end up not liking them, happy to do a mini trade to try them out :)
I know, right? I think that's why I just assumed they were black tea based. I'm thinking they're maybe trying to make caffeine free healthy coffee-ish drinks. I'm hoping I can doctor them with some black tea. That rooibos kills me though. The aftertaste. I wonder if there's a way to tame it.
@Sil – If I hadn't just sent out your package I would have included some. I'm always happy to share. I tried the caramel one. It's good. I think I can work with it.


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We had a Wal Mart Supercenter open here yesterday and the first thing I checked out in there was the cheese. They don't have Polly-O or anything but they do have a "Wal Mart" brand and it's only $2.50 a pound. I haven't tried it yet but I plan to soon. Does anyone know who is supplying this?


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quote the_tinmanGreat, quick and totally smooth transaction!! Totally trusted...
quote the_tinmananother quick and smooth transaction!! Thanks again...
quote LemmingQuick smooth trade. Excellent communication and feedback. Very reasonable prices. Very trustworthy seller!!!!!
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there is gonna be a scenario game on the 30th of may at all american paintball in charleston.
the scenario is set up as axis vs. allies thingy ...
entry fee/ field fee/ all day air or co2 is 20 dollars all together. if u want to rent gear it's 25 bucks.
paint is 52 bucks a case for rec-grade. premium paint is 60 dollars.
for more information check out: click me !
hope to see a lot of you guys there!
cheers, marvin bunsch
Edited by German_Beast, 21 May 2009 - 08:12 PM.


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Just dropped by to play paintball for the first time in about 14 years. Everything looked gutted. Another group arrived just after I did and we both walked the old fields. Everything is removed. Since the last postings on this and other forums list the new place as just across the river and under new management I thought I would take a look. There is no field across the river. The signs and field rules are still posted at the old site. We bumped into someone who is/used to be working there. He had told us the county bought the land the field was on for widening the road. He did not seem to know anything about moving across the river. That they were looking into "moving the field to somewhere else". He gave me a phone number to call to get more info. I left a message. The one forum response that they are going to post pictures of the new field has not happened because there is no field.
Just thought I would post an update since the last ones are from April and early May. So it appears another PB field is closed. It is a shame because the others are all about an hour away from Columbus.
So if anyone is involved with The Land paintball business please UPDATE your website.
The Land
Started by natron, Jun 23 2012 02:21 PM
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To insert time-stamp in a file, you can exit from edit mode and type:
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Doesn't work as easily in windows – you need to say:
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This only gets the date, though. the time you'd have to say:
:r! time /T
Before seeing this tip, I did this to use the Vim internal functions:
This puts the current date and time at the end of the current line. (remember that ^M is actually the enter key captured by preceding it with ctrl-q in windows or ctrl-v in other os)
I put it in a macro so I can just hit @t to get the timestamp
Thank You


text:
I'm thinking a venue DI would be a good addition to my gigging rig, but I wanted to ask a question about the effects loop - is it muted when you engage the tuner?
The reason I ask is that I have a delay/looper that I intend to use to loop 'incidental' passages of music between songs, but want to be able to leave the loop going, hit the tuner, swap guitar or tuning, and still have the loop going and audible to the audience.
It says in the manual that the tuner 'mutes all outputs' so I'm assuming I can't do this unless I run the delay/looper AFTER the Venue on the line out (which kinda defeats the DI aspect)...
Anyone able to help?


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There's a lot more going on in health care than mergers (Aetna-Humana, Anthem-Cigna) creating huge players. Hundreds of insurers operate in 50 different states. Self-insured employers, ACA public exchanges, Medicare Advantage, and Medicaid managed care plans crowd an increasingly complex market.
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"Mommy! We need more food!"
From way up in the rafters of Noah's Ark, I hear my son calling. He has climbed a net ladder to reach the second level, where he is eye-to-eye with boa constrictors fashioned out of air-conditioning conduits and a wise old yak made of dozens of rag mops. I grab a handful of wooden grapes and eggs from a ground-level bin and set them into a cloth basket hooked up to a hand-operated pulley.
To 8-year-old Ezra, the pre-opening event at the new Noah's Ark at the Skirball Cultural Center is a novel and memorable play experience, with all the sorts of things kids love -- noisy cranks and pulleys to operate, to play with and to discover.
While fun is high on the list of goals for the fanciful and compelling world of Noah's Ark, opening to the public on June 26, curators believe a couple hours aboard the ark can also help kids and the grownups they bring learn about the importance of collaboration and the effect your actions can have on your world -- all with the underlying epic theme of how to weather a storm and find safe harbor.
Of course, little of that is what Ezra is thinking about when he digs the food out of the ascending basket and tosses some to his 10-year-old brother. The boys skirt around several kids tying strips of fabric onto a giant rope nest and scurry across a wide, netted-in plank that spans the width of the gallery.
Ezra can't resist a quick tug on a rope that makes the African elephant with a coiled rope trunk and mini disco-ball eyes trumpet loudly. When they reach a platform on the other side, my sons send the food down a tube, and within seconds Ezra has scurried down the net ladder to cook it in a hearth and lay it out on a table, which other kids have set.
Whether they have absorbed the message or not, my kids have just learned something about working as a team, about providing sustenance, about building a home and about getting reactions from their environment -- not by pushing buttons, but by using manual power.
Most of the kids who visit this $5 million, 8,000-square-foot new exhibit will already know the Noah story. And some kids, upon leaving, will be able to articulate its message of the need for community and cooperation in good times as well as bad. But even those who can't explicitly point to those lessons represent success, as far as the Skirball's curators are concerned.
"If they leave here just feeling that they had a great time and got to do something fun with a family member or made new friends, or had the confidence to climb on something really huge, then they have gotten what this is about," said Marni Gittleman, exhibit developer and head of Noah's Ark. "It's all about going back into the world and having a little something change in yourself, a little spark turning on and being motivated to make the world a better place."
With the remarkable artistry of the ark's more than 300 whimsical occupants, all of which are life-sized and handcrafted from reused materials, Noah's Ark is at the vanguard of the growing field of children's museums. Working with architects from the firm of Olson Sundberg Kundig Allen in Seattle and New York-based puppeteer Chris Green, the Skirball has taken the best of the well-developed field of experiential learning and overlaid it with a program that respects kids' sophistication and demonstrates a commitment to intergenerational interactivity and a focus on values.
Five years in the making, Noah's Ark is a permanent addition to the Skirball Cultural Center installed in previously unused space. Skirball leaders are hoping the exhibit -- whose flood story, they point out, can be found in many cultures -- will draw in families of all ethnic and religious backgrounds. With its underlying Jewish values, the exhibit is a natural fit to showcase the museum's interest in promoting diversity and democratic values.
Since well before the center opened 11 years ago, Uri D. Herscher, founding president and CEO of the Skirball, had been thinking about a children's exhibit. He zeroed in on the Noah's Ark story seven years ago, after viewing Skirball trustee Lloyd E. Cotsen's multiethnic ark collection.
"My needs as an adult have not changed a lot since I was a child. I still look forward to family warmth, I still look forward to community, I still look forward to shelter from the elements," Herscher said. "I think that's why we've found that Noah's Ark has become a real draw for adults. They bring their inner child needs and they find them expressed in this exhibit."
Who's Driving The Ark?
I hand my 5-year-old daughter an upside-down drum with a long metal coil trailing from the bottom.
"Shake it," I tell Neima. She gives it a tentative wobble. "Harder."
As the coil begins to vibrate, it echoes loudly -- and then gets louder. Her eyes widen as she realizes she is holding thunder in her hands, a noise that so impresses her brothers they are soon clamoring for a turn.
To our right, kids vigorously pump two old-fashioned well handles, causing water to rain into a vertical glass case, where a small ark lifts upon the accumulating waters. A little boy turns a wheel to whir the wind, another cranks a generator in a tube to spark a lightning storm, and a mother and daughter hold a large, flat drum filled with ball bearings to create the sound of rain.
To make the storm truly come alive, at least five or six people need to be working together. The idea of the need for collaboration -- between siblings, among kids who don't know each other, as well as between kids and adults -- is one of the key messages of Noah's Ark.
"Whether it's something they can articulate at that moment or something that hits them later on down the line, they will realize that sense of self-empowerment, that idea that it was easier to team up with somebody," said Gittleman, who worked to develop the concepts from day one.
The storm also points to another of the ark's distinctive features: the open-endedness of activities. While at many children's museum installations kids push a button to make a specific thing happen, here the storm, with all its conductors and elements, never sounds the same twice.
And in a not-so-subtle twist on the religious underpinnings of the story, there is no Noah or God represented here; instead the kids control the environment and determine the path of the story.
"What they have done is create a really rich environment where kids and families can create experiences that maybe were not intended by the designers and the educators," said Marianna Adams, a consultant on Noah's Ark through the Maryland-based Institute for Learning Innovation. "What I love about the space is that there are no labels, no text, no instructions -- you just figure it out because it is so visually compelling."
Awe and Wonder
Yair, who is almost 11, has spent the evening at Noah's Ark on a self-styled scavenger hunt.
"I think these were basketballs," he says, as he collapses onto a huge, cushiony tortoise with rust-colored skin. He found a sheep made of a bicycle seat with handlebar ears and valve eyes and a crocodile made of upholstered rollers (also good for collapsing on). I point out a rooster made of a red cowboy boot sitting happily next to a hen made of a copper teakettle.
Our debate about whether it's a hedgehog or a porcupine, and whether it's made of tubular pasta or some kind of rubber tubing, continues into the car and on the way home. (It's a hedgehog, and it's rubber surgical tubing, I find out later.)
For our two hours there, we can't stop looking at the surprisingly expressive animals. We have the sense that we are inside a living work of art.
"When you walk into the space, it is about awe and wonder, about discovery," said Adams, a Noah's Ark consultant who researches "free choice learning."
"Some people say that isn't learning, and I think in our culture we don't necessarily value the sense of awe and wonder -- we always want learning to be functional, 'will this help my test score?'"
Museum learning has been recognized as an effective supplement for formal learning or a spark for children's emotional or intellectual growth since the first children's museum opened more than 100 years ago in Brooklyn. In fact, the field of children's exhibits is the fastest growing in the museum world. There were 38 children's museums in the United States in 1975; today, there are about 250, and another 80 in the planning phases, according to the Association of Children's Museums in Washington, D.C. The 57,000-square-foot, $58.5 million Los Angeles Children's Museum in Hansen Dam is scheduled to open in June 2009, after the original downtown site closed in 2000.
While adult museums generally revolve around objects, children's museums focus on the audience, whether the museum's goal is to impart knowledge, such as the California Science Center, or to give children a unique experience, such as Kidspace in Pasadena.
"It's a powerful experience to be in charge of what happens next," said Esther Netter, CEO of the Zimmer Children's Museum, located at the Wilshire Boulevard headquarters of the Jewish Federation of Greater Los Angeles. "In a world that is understandably adult-supervised and adult-driven, and managed by their authority and time and safety constraints, to be in an environment where the time is yours, the safety has already been considered and you are in charge of the choice activity -- it makes the learning that much greater," Netter said.
The Skirball has taken the idea of a child-focused exhibit to the next level by undoing some of the preconceptions that have long defined juvenile spaces.
The fact that architects Jim Olson and Alan Maskin of Olson Sundberg Kundig Allen had never before designed a children's museum might be what allowed them the freedom to abandon conventions, such as the use of primary colors, which they replaced with a rich palette of natural hues.
While children's museum designers have for decades believed that getting down on your hands and knees and seeing the world as a kid is the best way to design, Maskin and the Skirball staff have given kids more credit for being able to absorb a broader visual field, and have placed art elements at every level, from floor to ceiling.
They also included some that are usually considered scary or out of reach for kids -- dark animals silhouetted on the walls, abstract creatures, and puppets that walk around the exhibit aided by specially trained staff members.
The 15-foot-high Douglas fir ark, designed by Olson, invites exploration -- from the packing crates stacked on the floor, to the walls stocked with supplies and animals in cubbies, to the rafters draped with possums, bats, snakes and lions. The space can accommodate about 120 visitors per hour.
And there is subtle tribute to the dimensions of the biblical ark -- from the entry plank to the exit into the final rainbow room, the ark measures about 65 feet, or 50 cubits, though the Skirball forwent the gopher wood prescribed in the Bible and followed a widespread trend among new children's museums of using materials that are both environmentally and socially conscious.
Like most children's museums, Noah's Ark, which is disabled accessible, caters to the diversity of learners -- those who need visual cues have the animals to absorb, the verbal learning comes in the storytelling and the physical activity is everywhere -- from the rock-climbing wall and ball-catching hippo to magnetic pipes for creating mazes and a well-placed hammock.Something for Everyone
Among the progressive thinking for Noah's Ark is the notion that informal learning can be most effective when adults are part of the activity, not simply chaperones.
The quirky animals, for example, make the space appealing for adults. There are also places to sit, and the elements are accessible from varying heights and vantage points. Many of the found objects embedded in the animals are antiques, inviting grandparents or parents to help kids understand what they are seeing.
And the idea of anchoring the exhibit in a story invites everyone to insert himself into the drama.
For Herscher, who was raised in pre-state Israel, the story of Noah evokes his own immigrant experience. The most emotional part of the exhibit for him is the load-in, a conveyor belt ramp operated by turning a wheel, that pulls pairs of foam animals -- which were hand-painted by children from the L.A.'s Best after school program --from the turbulence of the storm into the warmth of the ark.
"When I am able to turn that wheel and make a difference of taking animals who are trying to escape the storm, and having a hand in transporting them to safe harbor, I can translate that into millions and millions of children that I would like to have a part in transporting to safe harbor," he said.
It's a universal experience that goes beyond any single tale, and hearing other flood stories is part of the Noah's Ark experience.
Today on the ark, bells are ringing and drums are pounding, cuing kids to gather for story time. A trained staff member holds about 20 kids rapt as she tells of two Chinese orphans who are ridiculed by villagers when they are instructed by crows to take refuge in a giant gourd because of an impending tsunami. After she finishes, the children contribute their own stories of finding a safe place from somewhere scary, or of instances where adults thought they were making up stories.
In research and focus groups in the conception of Noah's Ark, Skirball staff discovered more than 400 ethnic flood stories, many of them represented in the gallery by the Cotsen collection of folk art arks that originally inspired Herscher.
The animals also symbolize the diversity that Skirball considers core to its mission. The 186 species, as well as the materials used to build them, come form all over the world. And curators are hoping Noah's Ark will attract just as wide an array of visitors, from all of Los Angeles' diverse cultures, as well as international visitors. To that end, the Skirball has invited kids from Para Los Ninos and L.A.'s Best to have regular, funded trips to Noah's Ark.
If ideas about diversity and improving the world are subtexts in the storm and ark section of the galleries, in the final room these connections are made explicit. There animals look back from the ark to a projected rainbow that appears, then disappears, out of a softly lit sky backdrop where birds signal the end of the storm and the beginning of hope.
The room is versatile, with crates and tables that can be set up for art projects, seed planting, or a drumming circle. Off to one side, pictures of kids are projected onto the wall, each accompanied by a promise to better the world.
Kids make the promises -- not to litter, to help the less fortunate, to save animals -- but their hopes for a better world are shared by all.
"All my life, I've attempted to find something that is common to all of us," Herscher said. "There is no human being on earth who does not look for a sense of safety, and there is no human being on earth who doesn't have an ingredient of hope that wishes to be reaffirmed."
Noah's Ark opens June 26 at the Skirball Cultural Center. Tickets are $10 (general), $7 (seniors and students), $5 (children 2-12). Admission is free on Thursdays. Due to high demand, check for availability or purchase advance tickets.
http://www.childrensmuseums.org (Association of Children's Museums)
http://www.ilinet.org (Institute for Learning Innovation)
http://www.zimmermuseum.org (Zimmer Children's Museum)
http://www.childrensmuseumla.org (Los Angeles Children's Museum)
http://www.oskaarchitects.com/ (Olson Sundberg Kundig Allen Architects)
Previously in The Journal: 2006-03-30 The Skirball brings critters closer to the people at its new 'Noah's Ark'
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Scotts Miracle-Gro teams with Lowe's on March Madness promotion
The Columbus Dispatch - March 24, 2014 02:50 PM
Scotts Miracle-Gro in Marysville is teaming up with home improvement retailer Lowe's on a March Madness promotion that will award each of two fans a trip for two to the 2014 NCAA Final Four on April 5.
By joining Lowe's "Choose Your #1 Seed Challenge," which ends March 31, Scotts is getting "into the marketplace a little earlier than in past years," said Chris Strunk, Scotts' marketing promotions and communications director. "We've had our baseball sponsorship for the past four years. It really doesn't start until April."
At this point in the #1 Seed promotion, which began on Feb. 17, fans must pick their Final Four teams. Both companies are offering information about the sweepstakes online and in Lowe's stores, where Scotts Turf Builder grass seed and starter are displayed, Strunk said.
In the same way Lowe's is involving Scotts in its perennial men's basketball sweepstakes, the lawn and garden care company plans to involve Lowe's in its Major League Baseball promotions, starting in April. "Lowe's has been a good partner for us," Strunk said.


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Rowan Super Fine Merino 4ply Yarn is a similar yarn: merino wool, hand wash, fingering (27-32 sts/4 in), 7 sts / inch, 50 gram, and on size 3 US needles. You may also like Koigu Lace Merino Yarn, which is another similar yarn: merino wool, hand wash, 50 gram, and 100% merino wool.
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text: SCM Metal Products and its affiliated companies, ACuPowder International and ECKA Granules are the global leaders in the production of copper and aluminum metal powders and their related alloys. Manufacturing Facilities are strategically located throughout the world. Our Group offers global distribution, flexible production capability, strong technical support, and a reputation for quality. We use a wide variety of screening, milling, grinding, blending and formulation processes in our manufacturing plants.


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Man sentenced to prison for 10th OWI
Prosecutors say man arrested on 21 OWI charges dating to 1982
JANESVILLE, Wis. - A man was sentenced Wednesday to prison for his 10th offense of operating a motor vehicle while intoxicated.
Paul G. Barber Jr., 52, was sentenced in Rock County Circuit Court to six years in prison followed by five years of extended supervision.
During sentencing, Rock County Assistant District Attorney Jodi Dabson Bollendorf emphasized that Barber had previously been arrested 21 times for the offense of operating while intoxicated in multiple states dating back to 1982; however, in Wisconsin, prior convictions occurring prior to 1989 are not counted under the law.
Both the Wisconsin Department of Corrections and Dabson Bollendorf argued for the maximum sentence of seven and a half years confinement followed by five years of extended supervision.
The criminal complaint said that on May 25, Wisconsin State Trooper Bauer located Barber in his vehicle parked on the shoulder of Interstate 39/90 and observed that Barber's vehicle had fresh damage on the left side.
Barber initially stated that he had rolled his vehicle, then changed his story and could not remember what happened, according to the complaint.
Bauer could smell an odor of intoxicants coming from Barber's breath and began field sobriety tests until Barber refused to complete any more tests and stated, "I'm done with this," according to the complaint.
The complaint said Barber's blood was tested and the results showed a blood-alcohol level of 0.296.
Local And Regional News
- 75,000+ attend 'Women's March on Madison'
- Police looking for driver who fled after causing crash
- MPD: 9-month-old girl back safe after father refused to return her to mother
- Committee debates to keep or remove Monterrey Dam
- 2 teenagers chased by police die in car crash in Milwaukee
- Four displaced in west side apartment fire


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Two-time Paralympian April Holmes (Chula Vista, Calif.) will appear on NBC's The Today Show on Thursday, December 4 during the 8:30-9 a.m. segment to talk about her competition in the 2008 Paralympic Games in Beijing, China.
Holmes, who won gold in the women's 100m (T44) in Beijing, is the world record holder in the 100, 200 and 400m dashes.
Be sure to tune-in!
Note: The stories of U.S. Paralympians at the 2008 Paralympic Games will be featured once again on NBC this Saturday, December 6 at 4:30 p.m. Eastern Time. The documentary, which originally aired November 9, takes viewers on a compelling journey into the lives of U.S. Paralympians as they vie for triumph in Beijing, China. The 90-minute broadcast is narrated by NBC Sports' Bob Costas.


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Frail Jobs Gains Give Markets Jitters
NEW YORK ( TheStreet) -- U.S. stocks sold off Friday after a substantial slowdown in jobs growth stoked pessimism about the pace of the country's economic recovery.
The S&P 500 fell 0.43% to 1,553.27, to drop 1% for the week -- its largest weekly decline this year. The retreat by stocks sets a pensive tone for the second quarter after the S&P hit a record high just a week ago.
The Bureau of Labor Statistics reported the U.S. added just 88,000 jobs in March, a sharp slowdown from an upwardly revised 268,000 jobs in February. The jobless rate fell to 7.6% from 7.7% because the labor force continued to shrink. Economists, on average, estimated that 200,000 jobs would be added to nonfarm payrolls and the unemployment rate would remain at 7.7%.
"This was an ugly report ... when taken with the recent disappointment in ISM and housing numbers this may cause a reassessment of what we feel currently about the economy," JJ Kinahan, Chicago-based chief derivatives strategist at TD Ameritrade, said in an emailed comment.
The Dow Jones Industrial Average lost 0.28% to 14,565.25. The blue-chip index slid 0.09% on the week. The Nasdaq closed off 0.65% to 3,203.86. The tech-heavy index stumbled 1.95% for the week.
F5 Networks
The company's rivals were also declining. Juniper Networks
Rigel Pharmaceuticals
A disappointing March nonfarm payrolls report resulted in a powerful surge for gold, with the yellow metal for June delivery closing up $23.50 to $1,575.90 an ounce. May crude oil futures settled down 56 cents to $92.70 a barrel on the New York Mercantile Exchange as slower jobs growth could translate into less commuters and a curb in demand for oil and gasoline.
The benchmark 10-year Treasury was jumping 17/32, pushing the yield down toward its lowest level since Dec. 12 at 1.708%.
"Net net a soft report even with upward revisions and that ongoing decline in participation is a suggestion that jobs are not so rife and encouraging," David Ader, head of U.S. government-bond strategy at CRT Capital Group LLC in Stamford, Conn. said in a note. "Others will argue this is about demographics, but we don't see how suddenly everyone's retiring and have written about how 55 year olds


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Improve your skills at the grill with 55 tidbits from the pros and some of our favorite recipes.
June 21st may be the �official� first day of summer. But we say summer starts the moment you dust off the grill and are able to serve up a smorgasbord of barbecued goodies. Whether you prefer gas or charcoal, there�s something to be gleaned from the grilling methods utilized by top chefs like Rick Bayless and Curtis Stone. Which is why we asked them to share their favorite tricks for al fresco cooking. 1. Banking your coals to one side of the grill makes all the difference. Cook the meat until charred in the �hot spot� (that is, over the coals), then let it coast to perfect doneness in the �cool spot.� 2. Think beyond burgers and steaks! One of my favorite things to grill is mussels: Lay them on the grill, wait for them to open, take them off, douse them in sauce. It's really that easy. �Rick Bayless, Chef/Owner, Red O Restaurant 3. Know thy grill.�If you are using a gas grill to control your heat, there is no need to have it turned up all the way�you�ll burn that beautiful steak. If you are a charcoal aficionado, make sure�you let your charcoal burn down and let the briquets get nice and white-hot. Don't rush it; get your charcoal working a minimum of one hour before you plan on grilling. �Peter Vauthy, Chef/Partner, Red, the Steakhouse� 4. Organize and prep (wash, cut, oil, and season) everything in advance and place on a sheet pan ready for the grill. Organization will allow you to enjoy your grilling experience. �Paul Virant, Chef/Owner, Perennial Virant & Vie 5. Make sure the item you are grilling has been taken out of the refrigerator at least 20 minutes before it goes on the grill. This way the meat is closer to room temperature and will cook quicker and more evenly. Doing this will also cause the middle to cook faster, making it easier to avoid charring the outside. 6. If applying a glaze or sauce on the meat (chicken, ribs, pork chops), remember that it�s best to cook the meat on the direct flame of the grill to get those awesome char marks, then glaze and cook through on a cooler part of the grill. This will ensure the flavor still penetrates the meat but the charred, burnt carbon crust doesn't form due to burning at the early stage. �Graham Elliot, Chef/Restaurateur, Graham Elliot Bistro & Primary Food & Drink 7. Keeping your grill in good condition will make life a lot easier and allow you to enjoy the grilling season to the utmost. At the beginning of your grilling season, give your grill one good cleaning. This should involve a strong cleaning agent (there are lots of environmentally-safe options out there). Soak the grates and scrub the body as well. If you are using gas or propane, you really want to clean out all your ports and potentially replace any stones or ceramic plates, depending on your make and model. After each and every use, clean the grates using a stiff bristled brush; stuff comes off really easy when the grates are hot and this leaves you prepped for the next time you fire the grill up. �Albert Gonzalez, Chef,�Apothecary Caf� & Wine Bar� 8. Summertime is a great season to cook your freshly caught fish on the grill, but low heat and overcooking will quickly dry fish out. When grilling filets of fish, you must make sure you grill on high heat and have a good spatula on hand. Do not move your fish around once you place it on the grill, as it will break easily. Flip only once. Fish filets are best when a spice crust or rub is used. While grilling, use a basting of seasoned olive oil to help the fish ascertain its maximum flavor. �Sean Brasel, Executive Chef/Co-Owner, Meat Market 9. When grilling fish directly on a grill you want to use a firm-flesh fish like grouper, sea bass, salmon, swordfish or tuna. For more delicate fish, use a fish grid or basket or cook on a piece of aluminum foil. �Paul Katz, Executive Chef, Old Town Pour House 10. Consider a paint scraper. It has a nice flat edge that you can use as you would a spatula to flip and turn meats and vegetables. It is also great to clean the barbie once you�re done. They�re durable, inexpensive and easy to find at any hardware store. 11. Fresh ginger is my secret ingredient when grilling. Not only does it add wonderful flavor, but it also tenderizes meat. I use it in conjunction with garlic, olive oil, cilantro, and chile pepper to make a delicious marinade for chicken, beef, lamb and pork. �Curtis Stone, Chef/Owner, Maude 12. Trim away excess fat (too much fat can cause flare-up on the grill and give food a burned flavor). Cut to desired thickness�the best thickness for grilling is 1 or 1.5 inches; anything less will tend to dry out the meat. 13. Do not put barbeque sauce on food before grilling, or the food will burn. Brush sauce on [during] the last few minutes of cooking and right before serving. If you marinate a piece of meat before grilling, wipe off any excess marinade before placing it on the grill. Another option is to put a rub on the meat before grilling. To make a rub, combine equal parts kosher salt, black pepper, paprika and brown sugar; rub it on the meat and let it sit for a few hours before grilling it. It�s great for ribs, pork chops and chicken. �Stew Leonard, Jr., CEO/President, Stew Leonard�s 14. Marinate your proteins prior to grilling�for up to 12 to 24 hours, depending on the protein and flavor profile/marinade. �Wolfgang Birk, Executive Chef, Area 31 15. Add sweet ingredients to the marinade. Adding sweet ingredients to the marinade can help form appealing caramelized, crispy coatings on grilled meats. �Michel Wahaltere, Executive Chef, Dorchester Social Eatery and Rooftop Lounge 16. When it comes to rubs, stick with pantry flavors. Try combining coffee (wechoose Lavazza, an authentic Italian brand) with other complementary flavors to enhance the taste. Other simple rub additions are crushed pepper and lemon zest. From the garden, we use rosemary, sage, laurel, mint, usually chopped fine, seasoned with salt and pepper and then add just a drizzle of olive oil to create a pasty rub.� Recipe: Spiced Plank Grilled Salmon 17. Our favorite way to grill is on wood. This allows us to pick and choose the smokiness depending on how compact the wood is. Most importantly, the flavors are always the best. �Gabriele Corcos & Debi Mazar, Chefs/Hosts, Extra Virgin� 18. To determine the fire temperature, you always can use a temp gun or your hands.Hold your hand, palm side down, five inches over the fire. If your hand gets hot immediately, the fire is very hot. If you can hold it for two or three seconds, the fire is hot; four to five seconds, the fire is medium; and if you can hold it for six seconds, the fire is low. �Pascal God�, Executive Chef, Alisal Guest Ranch & Resort 19. Have a tray or pan to season and then another for letting meat rest after grilling. A lot is still happening after you take meats off the grill, so be patient. �Chad Dolezal, Co-owner/Executive Chef, The Hightower 20. When�cooking by rotisserie, don�t marinate with fresh herbs, as�they are likely to�burn. And utilize a catch tray to catch the natural juices for sauces, stocks�and gravy. �Lucas Billheimer, Executive Chef, The Writing Room Recipe: Chicken Under a Brick 21. Use a brick on the grill. Purchase a cheap brick at a garden or home store and wrap in foil to weigh down your proteins when grilling. This is a great way to quickly grill a chicken. �Nate Anda, Chef/Owner, Red Apron Butchery 22. When grilling, don't be afraid to season. Make sure both sides of whatever you are cooking are properly seasoned with salt and pepper. 23. Never stab the meat with a fork to flip it over. These punctures allow juices to bleed out, further drying out the protein. Always use a spatula and/or tongs. �Anthony Fusco, Executive Chef, STK Downtown� 24. Use an oil with a high smoke point (i.e. grape seed oil or even better, rice bran oil). Using something with a higher smoke point versus the go-to extra virgin olive oil will give you better results with less burning. �Jon Keeley, Executive Chef, Gemini Restaurant Group Recipe: Crispy Iron Skillet Chicken 25. Use a cast-iron griddle.�Cast iron griddles are great when grilling (they also work on gas grills and indoor stoves). Put one over�a wood fire, and it�ll be your new best friend. It heats up quickly and evenly and holds its�temperature for a long time. Griddles ensure that you�ll always get a great sear on the meat and they help to retain moisture while preventing any burning or scorching you might get from cooking over�an open flame. 26. Go Brazilian. At a Brazilian churrascaria, the picanha is one of the best cuts of meat. Basically, it�s the muscle directly over the sirloin with an adjoining layer of fat about half an inch thick still attached. To cook it, just score�the fat layer in a crisscross pattern, salt it and place it on a ripping hot grill, meat side down, so that the�fat basically bastes the steak during the beginning of the cooking process. Turn the steak over onto its�sides and then the fat side and continue to cook to your liking. It�s the best and easiest cut of steak you�can make. �Jesse Schenker, Executive Chef/Owner, Recette�and The Gander 27. Big meat, low heat. This is true for the double-cut pork chop or any meat. Americans have a tendency to fire up the grill and char away, but especially for large cuts, turning down the heat is essential to get juicy meat and a super flavorful crust. 28. Use a thermometer. A digital thermometer is one of the most important tools I can recommend. The chefs in Argentina grill almost every day over huge charcoal and wood fires, so they�re masters at knowing when their meat is cooked to perfection, but that only comes with years of practice. A thermometer takes the guesswork out of the equation, so there are no more of those �Is it done yet?� arguments. �Peter Kaminsky, Chef/Author, The Essential New York Times Grilling Cookbook� Recipe: Balsamic Marinated Flank Steak 29. Let it cook.If you are grilling steak, do not touch it. All too often people want to break out their tongs and start moving steaks around. After you�ve placed your steak on the grill, pick a point on the steak and make that point 10 o�clock. Let it sit for two minutes, then turn to 2 o� clock. Let it sit for two more minutes, then flip the steak. If the marks aren�t beautiful, you�ve got another chance on new side. If the marks are beautiful, just finish cooking the steak until the internal temperature is 120F. I�ve been grilling for a living nearly my entire life and I still use a meat thermometer. Get one, they�re worth it! �Vic Newgren, Executive Chef, SideDoor 30. Go right into the coals. Wrap different ingredients into aluminum foil packets and cook them directly on top of the charcoal. For example, wrap a whole fennel bulb with the fennel fronds, then place it in a foil package with garlic, salt, olive oil, coriander seeds and orange zest. Throw the package on top of the coals for a few minutes until the bulb is tender. Serve this alongside whatever grilled meats you�re serving. �Josiah Citrin, Chef/Owner, Melisse 31. Combining oak with a gas grill will set you apart from other gas grills in the neighborhood. Purchase a disposable aluminum tray (with a lid) and place small pieces of oak wood and wood sawdust in tray and place the lid on top. Poke about a dozen holes in the lid and place the aluminum tray directly on the gas-fired grill grates. As the tray heats up, the wood will begin to smolder and smoke, imparting the smoky flavor desired. You can control the amount of smoke in the food by simply removing the aluminum tray back and forth to the hot grill. �Steve Redzikowski, Chef/Owner, OAK at fourteenth & Acorn Recipe: Grilled Peach Ice Cream 32. Don�t be shy about using the grill for �cold� dishes.�But only a few seconds will do. For instance, I update a classic shrimp cocktail by popping the shrimp on the grill for less than a minute, and then marinate them again while they are chilling to add another dimension of flavor. I also like to do this with tuna for salads in the summer. �Matthew Lightner, Executive Chef, Atera� 33. It is hard to imagine ever pulling pork again without the "CLAWS". They allow you to pick up the whole tender shoulder from the smoker and pull it while it's still ripping hot. �Doug Psaltis, Chef/Partner, Bub City 34. Use flavored salts to add an extra layer of flavor to foods without adding another ingredient or component. I like to use hickory-smoked salt to add smoky flavor to foods like homemade potato chips or a ghost chili salt to add heat and salinity to tuna sashimi. �Ernesto Uchimura, Executive Chef/Partner, Plan Check Kitchen + Bar Recipe: Steak with Three-Herb Chimichurri 35. Steaks are a great reward�buy them to celebrate a good hard weeks� worth of work. I love all different kinds of steak because each offers something different and wonderful. Filet mignon is lean and tender. Sirloin strip steaks are thick and juicy with flavor. Rib eyes are like the prime rib of steak with that tender, juicy, fatty outside layer. Porterhouse gives you the best of both worlds: a sirloin and a tenderloin. Flank steak is fun when the right flavors have tenderized its lean interior, plus it�s a healthier choice. �Marjorie Druker, Founder/Executive Chef, New England Soup Factory & The Modern Rotisserie 36. Even though you are outside, take the time to double check that your work area is well ventilated, and that the smoke from the grill won�t get caught in any awnings or overhangs. 37. Make sure to not only season your food, but also season your grill. Food will stick less and the grill will pass on great flavor. �Tom Van Lente, Executive Chef, TWO Restaurant and Bar 38. Brush a very thin layer of mayonnaise onto fish (especially whole fish) before grilling. This is a�sneaky chef trick to make sure the fish doesn�t stick to the grill. The emulsified fat stays put so that the fish�will lift off of the grill, yet the excess will drip off when heated. Even if you are not a fan of mayo, you�ll�be a fan of this trick. �Brad Farmerie, Executive Chef, Public & Saxon + Parole Recipe: Jamaican Jerk Chicken 39. Study other cultures� cuisines to pick up new techniques! We have a great team of Jamaican chefs who work with us every summer. Each year I ask them for a jerk chicken recipe and attempt to duplicate it in my own kitchen, but something is always missing. This past year one of them let me in on a secret: the key to a great jerk marinade is to use yellow onion water as the medium to puree all the chilies. I now use this same technique to marinade swordfish and chicken. �Karsten Hart, Executive Chef, Castle Hill Inn 40. Your grill needs to be very hot, and do not use oil to grease the steak. Instead, let the natural fat render out on the grill. Try not to get any flare-ups, as flare-ups cause carbonization and a bitter, burnt flavor. If you�re looking for extra flavor, throw a few wood chips on the fire and let the smoke flavor your meat. �Christopher Lee, Executive Chef, The Forge 41. Soak wood chips in water for about 30 minutes before using. Hickory wood chips create a pungent aroma typical of Southern cooking. Mesquite gives food a sweeter and more delicate aroma. �Laurent Tourondel, Chef/Partner, Arlington Club 42. Most people make the mistake of over grilling and drying out chicken. Pull the chicken off the grill a few minutes early and let it rest on its side and it will continue to cook through. �Michael Psilakis,Chef/Owner, Kefi, FISHTAG & MP Taverna 43. Seeing as the grill can draw too much moisture from your meat, I usually have a spritzer ready with vinegar, citrus and a little water. I spritz on the protein as it is grilling to keep the moisture there. �Carolina Diaz, Chef, Filini Bar & Restaurant Recipe: Grilled Summer Vegetables 44. Keep it simple. With vegetables and proteins alike, all you need is a sprinkle of Aleppo pepper and Maldon sea salt right when it comes off the grill. Whether its asparagus, ramps or steak, there is nothing better than highlighting the natural flavors of the ingredient by adding a dash of pepper and salt. �Dan Silverman,Executive Chef, The Regency Bar & Grill at Loews Regency Hotel 45. Add wood chips to your grill for a nice smoky flavor. Prior to adding to the grill, soak the wood chips for 20 minutes in water, apple juice or alcohol. Next, place chips on a piece of aluminum foil and place directly over the flame. Once the chips begin to smoke, move them onto the rack. When you are grilling your chickens or ribs, close the lid and let the smoke permeate the meat. �John Lechleidner, Chef de Cuisine, WP24 Restaurant 46. Marinate your proteins a day in advance with fresh herbs (rosemary, thyme, savory, etc.), fresh chopped garlic and very little olive oil so it does not drip and catch on fire while grilling. You want to marinate one day out so as to give your meat good flavor. �Cedric Tovar, Executive Chef, TESSA 47. Before grilling, I highly recommend brining your meat. During the brining process, the muscle fibers absorb the liquid brine, distributing the flavors throughout the meat. It is best to brine lean�meats�such as pork, chicken, turkey and lean beef�to avoid drying and shrinkage during the cooking process.�A basic brine combines sugar, salt, some herbs, shallots and garlic. Bring it to a boil,�let it cool and pour it over the meat. Let the meat soak for at least two hours. The end result will be much tastier and juicier meat! �Sylvain Delpique, Executive Chef, 21 Club 48. No cookout is complete without a Mai Tai. I whip up large batches of the cocktail so guests can serve themselves and I can keep my focus on cooking/hosting. My beloved recipe includes orgeat syrup, three kinds of rum (white, dark, Mount Gay), Cointreau and pineapple juice. The drink should always be brown, never red, in color. �Lydia Shire, Chef/Owner, Scampo 49. For a grilled dish that will knock your guests� sandals off,�try Backyard BBQ Octopus. Start with fresh, cleaned baby octopus;�boil in a classic clambake mix of salt,�pepper, Old Bay seasoning, chopped�celery, onion and fresh-squeezed lemon juice until tender (if you can�pass a toothpick through with little�resistance, it�s done!). Then�marinate in extra virgin olive oil, salt, pepper and crushed red�pepper; and finish by grilling on a piping hot wood-burning or charcoal grill. I�jazz this up at Bay Kitchen Bar with a Mediterranean dressing of heirloom�tomatoes, Kalamata olives, lemon, shallot and herbs. My son, partner in the restaurant and wine director Adam Miller,�recommends�pairing the octopus with chilled ros� from W�lffer�Estate for a summer BBQ to remember. �Eric Miller, Chef/Owner, Bay Kitchen Bar 50. Most people don�t consider grilling vegetables when they grill steak or burgers,�but when you think about it, it�s the best way to complement the meal, especially using�charcoal or wood. To make it easier, pick up one of those grilling pans for vegetables�that help keep small pieces from falling through the grate. Potatoes cook in about 15 minutes if you cut them small enough. Always include onions; they will add a lot of flavor to any vegetable mix. You can even do fruits such as tomatoes, peaches and pears. The key is to cook the vegetables on the hot spot of your grill. If you grill steaks, pork chops, or even hamburgers, once you pull them off, stick your vegetables in that spot and you�ll pick up a little bit of that flavor as well. �Jack Gilmore, Executive Chef/Owner,Jack Allen�s Kitchen 51. My favorite thing to grill is probably soft shell crabs, because they're incredibly easy to make. Little bit of salt, pepper and oil�tossed in a little bit of garlic�is all you need. After grilling, add a squeeze of roasted or crushed lemon and a little drizzle of olive oil to finish it off. �Govind Armstrong, Chef/Owner, Post & Beam and Willie Jane 52. Be careful when it comes to oysters. The super hot, dry heat of a grill is not the best thing for oysters, so when grilling it is best to create a moist environment. One way to do that is to keep the grill at a fairly low temperature and cover the oysters by putting the top down on the grill or covering them with a pan. You can also put the oysters on a medium to low heat grill and cover them with a wet towel or burlap sack, which helps to steam them. �Dylan Fultineer, Chef, Rappahannock Restaurant Recipe:�Grilled Lamb Chops with Kiwi Mango Relish 53. When grilling lamb, you want to make sure you�re not losing any moisture. To make sure I keep all the natural juices in, I grill lamb whole before chilling it all the way through, slicing and marinating in red wine. Once marinated, I�ll finish it off in the oven. With this technique, the lamb gets the delicious smoky flavor from grilling while still staying juicy and tender. �Jeremy Lieb, Executive Chef, Boca 54. My secret summer cocktail ingredient: Tarragon. All that heat from the grill is going to make you thirsty. Make a refreshing cocktail with tarragon. It�s a great herb for lighter summer cocktails and spirits like gin, vodka and even tequila. �Brian Dayton, Beverage Director, OAK at fourteenth & Acorn 55. Try grilling seasonal fruits for dessert. They will pair perfectly with cheese! �Sarah McIntosh, Chef/Owner, �picerie� For more sage grilling advice along with some amazing�recipes, see below... This article originally appeared as on Relish


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Double Portable Propane Fryer
by Crown Verity | Item #: 438926 | Model #: PF-2PKG |
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About this itemPortable and self-contained outdoor propane fryer that is easy to transport.
The Crown Verity portable fryer is designed for outdoor use. It incorporates an all stainless steel cabinet made of 304 stainless steel. The fry tanks are also made of stainless steel. This fryer operates with two 30-lb. propane tanks (not included). The fryers in this unit are outstanding commercial fryers that are used in restaurants around the world and they are controlled by a millivolt thermostat that adjusts from 200 - 400°. Each fry tank has a 35-40 lb. oil capacity and will cook 60-65 lbs. of frozen french fries per hour. Each propane tank will last approximately 10-12 hours of cook time - longer if the thermostat is set at lower limits. The unit includes four fry baskets with plastic coated handles along with a stainless steel tank cover.
- Stainless steel cabinet and fry tanks
- 2 14" wheels and 2 total lock casters
- 1.25" full port ball type drain valve with drain pipe extension
- 2 fry baskets per tank with plastic coated handles
- 3 heat exchanger tubes per tank positioned for easy cleaning
- Tank holders to hold 30 lb. vertical propane tanks
- Galvanized steel tank covers
- Dump Stations – includes 4" deep pan and 2.5" perforated pans
- Includes 2 RES removable end shelves
- Ships fully assembled on a skid
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Halloween is nearly upon us, which means it's time to start thinking of ways to avoid being "that person" at the big Halloween party wearing a black T-shirt and jeans. Why not go with something food related? Here are a bunch of culinary costume ideas to get your creative juices flowing.
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Greetings TeaFriends and welcome to a new TeaDay. Please stop in throughout the day and share what is in your cup with us. Also be sure to discuss the day's topic.
Yesterday we discussed ... movies, yeah, off the tea topic. Please continue to vote and discuss yesterday's topic.
After a stressful couple days, I am still in a TeaRoom mood, and off the tea topic for another day. Today, is there a book(s) that you tend to keep going back to and reading again? Please share of course the book(s) and reasons why. Will it be adventurous, romantic, sci-fi, fantasy, classical, western, true crime or other?
We are looking forward to sharing another TeaRoom TeaDay with ... everyone. Bottoms up!


text: Kenya Airways Cargo fetes top freight forwarders Nairobi June 19, 2014 – National carrier Kenya Airways has today awarded its top freight forwarding agents. Bollore Africa Logistics Kenya Limited was named top overall cargo agent for imports while Chemka Limited took top honours for exports. Speaking at the event, Kenya Airways' Group Managing Director and CEO, Titus Naikuni said that the airline will continue cultivating healthy relationships with cargo agents with the goal of consistently growing its cargo business. "The support from freight forwarding agents has been instrumental in driving the success and growth of our cargo business. Today, cargo accounts for 10 per cent of our total group revenues and we aim to continue growing this important segment," Dr Naikuni added. In its 2012/2013 full year financial results, Kenya Airways grew total cargo uplifted by 11.8 per cent to 69,871 tonnes from 62,504 tonnes the previous year. During the Kenya Airways Cargo Agents Awards 2014, Green International Services emerged top exports agent in Ethiopia, Luft Logistics Company Limited was top exports agent in Tanzania, Dianbbai Marine Uganda Limited in in Uganda. Aven Freight scooped top position in new agents in Kenya. Cargo Plan Movers & Forwarders was the most improved agent in imports while Signet was most improved agent in exports. Aramex Kenya was most improved agent in courier operations. For the different product categories, Bollore Africa Logistics was the best in general cargo; Jorgensen for live cargo, AIRFLO in flower exports and Freight Wings in fresh vegetables/fruit exports. DHL World Wide Express was top courier agent. Regionally, Total Touch was the best in exports to Far East, Morgan was best in air exports to the rest of Africa as well as to Johannesburg while Maya emerged top in exports to Middle East


text: Jaime Hernandez: The 1930-S Lincoln cent is one of the more difficult issues to find in MS64 condition or higher. In grades of MS65 they are a bit uncommon but still available. In MS66 it becomes very difficult with no more than a couple of hundred examples available. In MS67 it is extremely difficult to locate with about a handful of known examples to exist with none being finer.


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Whether nitrofurazone-impregnated catheters have a clinically important impact on the risk of UTI compared to standard catheters is uncertain, but they may be cost-effective for the NHS
- Faculty of Health Sciences, University of Southampton, Southampton, Hampshire, UK
- Correspondence to: Dr Jacqui Prieto
Faculty of Health Sciences, University of Southampton, Level A, South Academic Block (MP 11), Southampton General Hospital, Tremona Road, Southampton, Hampshire SO16 6YD, UK; J.A.Prieto{at}soton.ac.uk
Commentary on: Pickard R, Lam T, Maclennan G, et al. Types of urethral catheter for reducing symptomatic urinary tract infections in hospitalised adults requiring short-term catheterisation: a multicentre randomised controlled trial and economic evaluation of antimicrobial- and antiseptic-impregnated urethral catheters (the CATHETER trial). Health Technol Assess 2012;16:1–197.
Implications for practice and research
This study provides evidence that antimicrobial urethral catheters may not benefit patients admitted to hospital for elective surgery and therefore standard catheters are recommended.
Further research is needed to determine whether antimicrobial urethral catheters would benefit patients hospitalised for medical or critical care reasons.
Around 25% of the hospitalised patients undergo short-term indwelling catheterisation,1 which accounts for up to 80% of healthcare-associated urinary tract infection (UTI).2 The incidence of bacteriuria (bacterial contamination of urine) among catheterised patients is approximately 5% per day1 and infection is estimated to develop in one quarter of patients with bacteriuria.1 …


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Seeker's Unloved - Out Now!
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Since the release of their critically acclaimed album Loss, the nihilistic metal assailants known as SEEKER have not halted the brakes behind support of "one of the most aggressive albums of the year," as described by metal pundits Aardschok Magazine. Following a December headlining tour, SEEKER has now unveiled plans for 2017, including US and Canadian tours with The Grindmother and Psycroptic, and a stop at the Modified Ghost Fest in Vancouver.
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CAROUSEL KINGS & ABANDONED BY BEARS Tour
CAROUSEL KINGS have announced 'The Charm Cities Tour,' ahead of the release of their Victory Records debut, Charm City, available in-stores February 10th. Swedish label mates ABANDONED BY BEARS and special guests BAD CASE OF BIG MOUTH join the nearly seven week trek which begins March 2nd in Secaucus, NJ, and covers North America before concluding April 13th in CAROUSEL KING's hometown of Lancaster, PA as part of the Launch Music Conference.
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Close Your Eyes Visit Hurley
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Close Your Eyes - Album Stream
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October 29th New Release Video
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