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Town Square
Who should run for School Board and Why?
Original post made by OhlonePar, Duveneck/St. Francis, on Mar 26, 2007
Which means I'd like to see new candidates. I don't have a set agenda, but I want candidates who can think clearly, understand the ramifications of complex issues and have enough of a backbone to put the needs of the district over convenience or whim.
So, whose Tuesday nights should be wrecked?
a resident of Barron Park
on Mar 26, 2007 at 3:36 pm
The question is
Who *would* run for school board?
It's a pretty thankless job.
a resident of Another Palo Alto neighborhood
on Mar 26, 2007 at 4:49 pm
I think there are a couple of sound prospects on the AAAG. No idea what their opinions of being on the board would be but they make excellent contributions here.
a resident of Duveneck/St. Francis
on Mar 26, 2007 at 8:55 pm
Of course it's a thankless job. But maybe if some decisiveness and competent people could be persuaded to run it would become less so. Or at least the meetings would be shorter.
a resident of Barron Park
on Mar 26, 2007 at 8:58 pm
fred is a registered user.
OP - thanks for starting this thread. The board does seem really weak - and perhaps as a result, they hired a really weak Superintendent. My experience is that a strong Super will help guide and strengthen the Board.
As Anonymous points out, it may be hard recruiting candidates. The tenor of civic discourse in Palo Alto is really disturbing - I thought the east coast (where I'm from) was supposed to be tough, but the venom in the debate here is outside my experience.
My civic leadership thread died on the vine, but I have real concerns that without strong civic leaders stepping up, we end up with flacid governance and interest-group driven deadlock.
What can we do about it??
a resident of Duveneck/St. Francis
on Mar 26, 2007 at 10:05 pm
Think about who lives in Palo Alto and how they got here. I think it's unusually combative right now because there's a lot of change going on and jockeying for power.
Dissonance can be the downside of diversity.
Nonetheless, I think everyone would be happier with a stronger board. Gail Price has been very consistent. I suspect even when she votes against someone's cause, there's an understanding that she's consistent and has reasoned through it.
Right now, there's a power vacuum and that sort of situation leads to strife and managment by the shrillest.
So, anyone willing to put out a couple of names? AAAG members? Someone on a site council? A managment type in early retirement who wants to fix things?
Since the job is miserable, there probably does need to be some recruitment--particularly if we don't want an agenda-led board. (Can I say "ugh" about Camille Townsend, yet again?)
a resident of Ventura
on Mar 26, 2007 at 10:56 pm
The frequency of anonymous "ugh"s and other negative personal comments online certainly isn't helping entice any candidates. At least with a letter to the editor, you have to give your name. One could argue that anyone thin-skinned enough to worry shouldn't run, but I wouldn't reduce the issue of our political climate to that "either/or" kind of view.
I'm not against anonymity or criticism, - but anyone who's seen my posts knows that my criticisms are either aimed broadly, or in direct response to a posting here. I would never post generic complaints about school board members or others by name. If you disagree with someone, argue on the issues.
a resident of Barron Park
on Mar 26, 2007 at 11:17 pm
fred is a registered user.
Thank you Al, I think you make a good point. I think we are at a point where going out of our way to be respectful to others can make a material difference in how things go.
a resident of Duveneck/St. Francis
on Mar 26, 2007 at 11:25 pm
I've been specific about why I won't vote for Camille Townsend. I use the same posting name, so if you care, you can look it up. I didn't do it here because it's a bit besides the point. But here goes . . .
And, no, I can't imagine Ms. Townsend cares deeply. Part of my "ugh" reaction stems from her casual dismissal of the anti-IM petition when Gail Price brought it up. She was rude to Gail and dismissive of people whose views she didn't share.
Then there was her shameless public arm twisting of other board members in an effort to get them to change their MI vote.
I'd say "ugh" is a gentle response to that kind of behavior by a public official. I don't agree with everything Tom, Mitchell and Lowell have done, but they haven't shown that kind of irresponsible behavior and I respect them for that.
In other words, I consider your criticism here misdirected.
a resident of Barron Park
on Mar 27, 2007 at 7:51 am
OP - thanks for explaining your views in that helpful detail. And as a wise wag once put it, things have come to a fine turn when a man can't cudgel his own jackass.
That said, it would be good for all of us to try to raise the tone of political discussion in PA, esp opinion leaders like yourself. You are certainly not one of the worst offenders and probably much better than most.
But casual readers, less attentive to the context and your previous posts, might miss your point and just hear the one comment(and respond with their own). Not your fault, and maybe not your concern either, but perhaps worthy of your consideration.
Again, not singling you out, just wanted to make the general point.
a resident of Barron Park
on Mar 27, 2007 at 8:03 am
And OP - referring to your initial posting - how about you? You seem knowledgeable, thoughtful, and engaged. How about taking a turn?
a resident of Ventura
on Mar 27, 2007 at 9:05 am
There now... was that so hard?
Sorry I haven't been sorting posts by author from various threads to cross-reference the "ughs." ;-)
a resident of Duveneck/St. Francis
on Mar 27, 2007 at 1:48 pm
Thanks Fred,
I'm flattered to be thought of as an opinion leader.
I think there are people out there who have put a lot of real-life effort into our schools who maybe haven't thought of themselves as school board material, but would be. I'd really like to see some moderate types who have enough of a backbone to both consider and balance the needs and demands of the many groups here.
What about you? You've expressed your own views and disagreed with others without setting them off. You also think about principles, which I think matters in education.
Well, anyway, I like some of the thinking outside the box. I do know of someone I think would be excellent, but I haven't sprung it on her yet! I suppose I should sound her out before pushing her into the online limelight.
SkepticAl, it's never hard for me to write here, but I really just wanted to put in note of exasperation instead of a Camille Townsend vent.
a resident of Green Acres
on Mar 27, 2007 at 2:44 pm
It's true we have a lot more strife than cooperation that we should have. But when I've seen meetings, I've seen a lot of well-meaning people who can't reach out to each other because they lack basic positive communication, mediation and diplomacy skills. Discussions tend to be hampered by typical traps that we humans get caught in when we disagree.
This is probably unconstitutional (with a big U), but I wonder if we couldn't make anyone who wants to appear before the city counsel or the BOE first attend some kind of mediation/communication training that the city makes available to the public? (And make counsel members take the same.) It would keep people out of negative patterns where they are reacting from emotion, reacting out of perceived negative hits to their ego, etc.
I know, I'm dreaming. ("You can say I'm a dreamer, but I'm not the only one...")
a resident of Green Acres
on Mar 27, 2007 at 2:47 pm
I'm with you, wouldn't it be wonderful to have a voice like OhlonePar's on the BOE! (And yours, too, even though I clearly prioritize language higher than you do, you at least are willing to talk and consider my side.)
a resident of Barron Park
on Mar 27, 2007 at 3:14 pm
AJ, I agree, it seems like the process and framing of the issue exacerbates conflict among people who generally would rather compromise/agree. Not so hard to fix, I think, but the leadership has to come from the top (#1 the Superintendent, #2 leadership on the Board).
In the meantime, we can all lead by example (as we are in a small way doing by keeping this forum civil and on-point).
OP, I agree the #1 qualification I would look for in a Board member is understanding the role and willingness to drive the process. It isn't issues - those will change over time - it is ability to lead.
a resident of Another Palo Alto neighborhood
on Mar 27, 2007 at 3:30 pm
Web Link
Above is a link to a decent article by GreatSchools.net on what makes a good Board member. Great questions at the bottom.
I agree with it.
a resident of Duveneck/St. Francis
on Mar 27, 2007 at 9:48 pm
At this point, I'm much more interested in leadership abilities than issues. The issues change and the wisest response to issues can change.
In law, they talk about a judicial temperment. I think there's a good board temperment as well. Gail Price seems the most solid and principled member of the board, but I'm not looking for five Gail Price's. The idealism of some of the others has its place--as long as they're balanced by someone grounded leading the way,
The super's clearly a huge problem here--I suspect the board wouldn't be in such a pickle if the super weren't such a problem.
a resident of Midtown
on Apr 4, 2007 at 6:34 pm
Why bother with an election? Just turn it over to the unions and save the cost of counting votes.
a resident of Embarcadero Oaks/Leland
on Apr 4, 2007 at 7:36 pm
How would a board member show leadership? The Brown Act restrictions mean only two can talk to each other privately on any particular topic. That means that on each topic, one of them has no one to dialog with. The only "discussion" is what we see and hear in public, and usually they each just take turns pontificating. There is seldom any true discussion with give-and-take, agreement or disagreement, posing of questions, etc. Without five-way discussions, how can one or the other emerge as a leader?
a resident of Duveneck/St. Francis
on Apr 5, 2007 at 12:55 am
Just because it's public doesn't mean discussion can't happen. I mean the discussion in the forum is all most of us know of one another and stronger, more leading voices appear.


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forum: Food & Drink
Pages: 1 | Home » Food & Drink » vegeterain dishes that jamie has done?????
#1 Wed 25 Apr 07 8:51am
- Member
- Member since Thu 19 Apr 07
vegeterain dishes that jamie has done?????
hi i was wondering if any one had any of jamie's recipies that dont have meat fish or eggs in it??? help
#2 Wed 25 Apr 07 9:13am
The White Rabbit
- Forum super champ
- From Sydney, Australia
- Member since Tue 22 Jun 04
Re: vegeterain dishes that jamie has done?????
welcome to the forum
loads of them - probably too numerous to type without risking rsi; just have a look in his books - he doesn't do vegetarian sections in his books but a vast number of his recipes are veg heavy and some are meat free
also try www.deliaonline.com for veggie recipes - try the "sausage" rolls, very yum
there are also vegetarian posts on here from time to time
happy hunting,
your local omnivore
Last edited by The White Rabbit (Wed 25 Apr 07 9:15am)
#3 Wed 25 Apr 07 9:25am
young mum
- Forum champ
- Member since Tue 22 Mar 05
Re: vegeterain dishes that jamie has done?????
Polenta Fingers and 'Blood Red' Tomato Sauce Recipe (c) Jamie Oliver 2002
Show: Oliver's Twist
Episode: Halloween
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 1 minute
Cook Time: 30 minutes
Yield: 4 servings
Get the kids making this one. It is easy enough for anyone to give it a go. The sun-dried tomatoes add a little extra sweetness to the sauce.
8 3/4 ounces (250 grams) instant polenta
1 quart boiling water
Sea salt and freshly ground black pepper
3 1/2 ounces (100 grams) butter, cut into pieces
7 ounces (200 grams) Parmesan, grated
For the tomato sauce:
Olive oil
1 red onion, finely diced
1 (14-ounce/400 gram) can plum tomatoes, chopped
Handful basil leaves
4 to 5 sun-dried tomatoes, chopped
Drizzle balsamic vinegar
Sea salt and freshly ground black pepper
12 wooden skewers
Prepare polenta by adding it to 1 quart of boiling water, with a pinch of salt. Stir around for about 15 minutes, until smooth. Remove from the heat and add the butter and the Parmesan. Taste, and season, then pour into a tray and leave to chill in the refrigerator.
Now make tomato sauce. Heat a pan, add a little olive oil and slowly fry off your onion until golden. Add the plum tomatoes, basil, and sun-dried tomatoes and continue to simmer for a few minutes. Taste, and season.
Turn out the chilled polenta and cut it into 1-inch (2-centimeter) wide fingers. Place the pieces onto skewers then brown them on all sides in a hot frying pan. Serve the polenta skewers with the 'blood red' tomato sauce.
Proper Polenta Recipe courtesy Jamie Oliver
Show: Oliver's Twist
Episode: Big Grub for Big Boys
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings
1 1iter (34 ounces or a little more than a quart) water
8 ounces (250 grams) instant polenta
8 ounces (2 sticks) butter
2 handfuls grated Parmesan
Salt and freshly ground black pepper
Bring the water to boil in a large pan. Slowly stream in the polenta, whisking continuously. Once it's mixed, continue to stir over the heat for 15 to 20 minutes. Stir in the butter and Parmesan. You can add a little more water to make it the right consistency. Season and serve straight away
Spaghetti with Wild Mushrooms Recipe courtesy Jamie Oliver
Show: Oliver's Twist
Episode: More than just a Lettuce leaf
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 servings
9 to 11 ounces (250 to 300 grams) wild mixed mushrooms (I would probably buy around 14 ounces (400 grams) mushrooms, as you have to trim a bit off)
3 tablespoons olive oil
1 clove garlic, finely chopped
1 to 2 small dried red chiles, pounded or very finely chopped
Salt and freshly ground black pepper
1/2 lemon, juiced
1 pound (455 grams) dried spaghetti
A small handful grated Parmesan
1 handful fresh parsley, roughly chopped
2 ounces (55 grams) unsalted butter
Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Slice the mushrooms thinly, but tear any larger mushrooms, like girolles, chanterelles. and blewits in half. Put the olive oil in a very hot frying pan, and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chile with a pinch of salt (it is very important to season mushrooms slightly, as it really brings out the flavor). Continue to fry fast for 4 to 5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season, to taste.
Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add to the mushrooms, with the Parmesan, parsley, and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.
The Best Pasta Salad Recipe courtesy Jamie Oliver
Show: The Naked Chef
Episode: Moving House
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 4 servings
11 ounces (310 grams) small shell-shaped pasta
3 cloves garlic
9 ounces (225 grams) yellow cherry tomatoes
9 ounces (225 grams) red cherry tomatoes
1/2 cucumber
1 handful black olives, pitted
2 tablespoons fresh chives
I handful fresh basil
7 tablespoons extra-virgin olive oil
4 tablespoons white wine vinegar
Sea salt and freshly ground black pepper
Bring a large pan of salted water to the boil, add the pasta and garlic, and simmer for about 5 minutes or until al dente, and drain.
Put the garlic to one side for the dressing. Put the pasta in a bowl.
Cut the tomatoes, cucumber, and black olives into small pieces, about half the size of the pasta, and place in the round metal container. Roughly chop the herbs and place these in the container.
Using a fork mash the cooked garlic cloves on the board with a little salt, add to the salad.
Add the oil, vinegar, and seasoning.
Salad of Boiled Potatoes, Avocado and Cress Recipe courtesy Jamie Oliver
Show: The Naked Chef
Episode: Birthday Barbeque
Recipe Summary
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings
I had to do this salad, even though cress must be one of the tackiest things in the world. For some reason I'm absolutely addicted to it and love it to bits. This is my favorite combination.
1 1/2 pound scrubbed new waxy potatoes
1 large ripe avocado
3 bunches of cress, water or pepper, washed
Olive oil
1 to 2 lemons, juiced
Salt and freshly ground pepper
Cook the new potatoes in salted boiling water until very tender, then drain. Slice the avocado in half and remove the stone. Peel and slice it lengthways into thick slices or chunks (however you really like) and place in a bowl. Slice any large potatoes in half--this will expose their flesh to the olive oil and lemon juice. If they are small, leave them whole. Add to the bowl. Throw the cress in, then add a couple of good lugs (tablespoons) of olive oil and lemon juice, to taste. Season and toss. Serve on a big plate, scattered with any remaining cress. This is brilliant with chicken, fish or as a salad on its own, especially in the summer.
Blackened Sweet Aubergine Recipe courtesy Jamie Oliver
Show: The Naked Chef
Episode: Perfect Day
Recipe Summary
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 4 to 6 servings
4 firm aubergines (eggplants)
Pinch ground cumin
1 clove garlic, pounded to a paste
Extra virgin olive oil
2 or 3 lemons, juiced, or to taste
Salt and freshly ground black pepper
Handful chopped cilantro, basil or parsley, optional
Preheat the oven to its hottest setting. Place aubergines (eggplants) in a tray and cook at the top of the oven for about 35 minutes, until the insides are very soft and the outsides dry and almost crisp. Remove from the oven, slit the skin and scrape out the flesh. Add cumin and garlic, stir in and break up. You can make this smooth or coarse, depending on how you like it. Add olive oil to loosen. Add lemon juice and season, to taste. I would never serve this hot but it's great warm or at room temperature. If adding herbs do this at the last minute, roughly or finely chopped.
Return of the Risotto Recipe courtesy Jamie Oliver
Show: The Naked Chef
Episode: Girls Girls Girls
Recipe Summary
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 6 servings
I think this is the best basic risotto recipe you will come across – you will find it really easy. I assure you that once you've got the knack you'll carry on making it all the time and it won't let you down. You can so easily enhance it by adding different seasonal ingredients. So here's the basic risotto, which will give you an amazingly creamy base, followed by some simple recipes to take the dish in completely different directions.
Approximately 2 pints stock (chicken, fish or vegetable as appropriate)
1 tablespoon olive oil
3 shallots or 2 medium onions finely chopped
2 cloves garlic, finely chopped
1/2 head celery, finely chopped
14 ounces arborio rice
Sea salt and freshly ground black pepper
2 wine glasses dry white vermouth (dry Martini or Noilly Prat) or dry white wine
2 1/2 ounces butter
3 1/2 ounces freshly grated Parmesan, omit for the prawn recipe
Stage 1. Heat stock. In a separate pan heat the olive oil, add the shallots or onion, garlic and celery and slowly fry for about 3 minutes. When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat. Stage 2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the vegetables. Add the vermouth or wine and keep stirring -- it will smell fantastic as it sizzles around the rice. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence. Stage 3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice -- is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to carefully check the seasoning. Stage 4. Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture.
Stir-Fried Chinese Greens with Ginger, Oyster and Soy Sauce Recipe courtesy of The Naked Chef, Jamie Oliver, Hyperion
Recipe Summary
Yield: Serves 4-6
For this dish I use any mixture of good Chinese greens I can get my hands on. It's tasty and very quick to make.
11 - 14 ounces mixed Chinese greens--bok choy, Chinese broccoli (gai larn), baby spinach
3 tablespoons walnut oil
1 tablespoon sesame oil
1/2 tablespoon thinly sliced ginger
4 scallions, finely shredded
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 pinches of sugar
juice of 1 lime
salt and freshly ground black pepper
Remove any blemished outside stalks from the greens. Put the spinach to one side so that you can add it to the wok or pan at the last minute, as it cooks very quickly. Prepare the rest of the Chinese greens; i normally cut the Chinese broccoli into strips and the bok choy into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well.
Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. Add the scallions and the rest of the ingredients apart from the seasoning. Stir, then add the spinach and toss so that everything is coated in sauce. The vegetables will sizzle and stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste. Stir-fry for a further minute and serve immediately.
OR HAVE A LOOK ON HERE: http://web.foodnetwork.com/food/web/sea … ype=Recipe
#4 Wed 25 Apr 07 1:39pm
young mum
- Forum champ
- Member since Tue 22 Mar 05
Re: vegeterain dishes that jamie has done?????
Pineapple Curry -Jamie Oliver
2 tbs oil
2 tbs mustard seed
2 tsp cumin
good handful curry leaves
3 cardamon pods
1 knob ginger, sliced wafer thin
1 tsp chilli powder
2 tsp tumeric
2 small pineapples, chopped
2 plaintains, thickly sliced
1 can coconut milk
salt, to taste
In a pan, heat 2 tbs or so of oil (he later says it's coconut oil or can use regular sunflower oil) in pan, then add 2 tbs mustard seeds and heat till it pops. Bash up 2 tsp cumin in mortar and pestle, set aside.
To the pan, add a good handful curry leaves, 3 cardomom pods and 1 knob ginger, sliced wafer thin (fat inch or so), and saute for a few secs. Add bashed cumin,1 tsp chili powder, 2 tsp turmeric and fry for a bit.
Add 2 small pineapples chopped, fry that a few seconds, then add 2 plaintains sliced relatively thickly (but not too thick), on the diagonal, stir it around a bit - frying nicely.. Add 1 can coconut milk, bring to boil, simmer and cook 8 minutes. Add pinch of salt now and adjust rest of salt at the end.
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Mary Landrieu United States Senator
Dear Mr. Daniel:
Thank you for contacting me regarding the tragic events in Newtown, Connecticut. On December 14, 2012, America was shocked to learn of the horrific massacre that occurred at Sandy Hook Elementary in Newtown, Connecticut. As parents of two young children, my wife Jennifer and I are deeply saddened by this horrific tragedy. My thoughts and prayers are with the families and loved ones of the twenty young children and six faculty members who were murdered.
I wholeheartedly agree with you that we must do everything we can to prevent tragedies like this from happening. We must prosecute those who take the lives of others to the fullest extent of the law. I am also committed to making sure we have strong laws on the books and that we provide the resources necessary to law enforcement and the judicial system in order to make our communities, including our schools, safer. In addition, we need to do a better job of treating people with mental illnesses so they are properly diagnosed and treated.
I must say that restricting the 2nd Amendment rights of law-abiding Americans will not reduce crime, but rather will only serve to undermine the ability of law-abiding citizens to defend themselves from criminals. You can't stop bad people from doing bad things by taking away the rights of good people who follow the rules. We all need to work together to promote strong family units and the sanctity of human life. Let us all keep in our prayers these precious lives that were taken from us at Sandy Hook Elementary School.
Thank you again for contacting me. It is an honor to represent the First Congressional District of Louisiana, and your thoughts and concerns are very important to me. I invite you to visit my website at www.scalise.house.gov for more information. Please do not hesitate to contact my office in the future on issues that are important to you
Steve Scalise
Member of Congress
Steve Scalise
You guys may or may not have seen this, but here it is anyway, short clip busting Ol' Dianna Feinsteinn in a lie red handed.
Dear...: Thank you for contacting me regarding your thoughts on gun laws in America. I appreciate you taking the time to let me know your views on this important issue. You raised some interesting and insightful points regarding this subject, especially in light of the recent tragedy in Newtown, Connecticut. My thoughts and prayers remain with the families and friends of those affected by this unspeakable tragedy. At this trying time, we must show our sympathy, pray for and stand together with the people of Connecticut, as well as all the friends and loved ones of the victims and survivors. I understand that there will be a national discussion about our gun laws and what actions could be taken to prevent such horrific crimes in the future. This is matter on which reasonable people often disagree. However, I believe we can work together to find answers that most importantly protect innocent lives, as well as constitutional rights, and at the same time find ways to stop unstable people from committing these incomprehensible crimes in the first place. I look forward to contributing to this discussion and working with my colleagues in Congress to address this important debate. Thank you again for contacting with your thoughts. In the meantime, if you wish to share additional information with me concerning this issue or any other, please feel free to contact me by calling, emailing, writing, or faxing me. Please be advised that mail sent to my Washington office is subject to an additional two-week delay due to increased mail security. If I can be of further assistance to you regarding this or any other matter, please do not hesitate to contact me. I am always happy to respond and be of service to you. Sincerely, Paul Ryan Serving Wisconsin's 1st District
Vitter and Landrieu will send you a form letter back
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text:
Access your Emirates Skywards or Business Rewards account
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Enjoy regional dishes, the freshest ingredients and new menus updated monthly.
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Requirements for Transfer Students
Transfer Students and General Education Requirements
All transfer students must take ACSU 101: Transfer Student Orientation. The orientation meets once, for no cost, and carries 0 hours credit. This is a graduation requirement for transfer students.
Transfer students with fewer than 30 hours
All requirements of the new general education curriculum.
Transfer students with more than 30 hours
Students who have completed the Illinois Articulation Initiative General Education Core Curriculum (IAI/GECC) requirements (37-41 hours) must take the following additional Mission Based courses in order to fulfill their general education requirements:
Philosophy 150: The Examined Life (3 credit hours)
One Religious Studies course (3 credit hours)
Level III Interdisciplinary Seminar (3 credit hours)
Students have the opportunity to qualify for SXU's IAI/GECC Articulation Agreement as long as the majority of the general education core has been met prior to transferring. Any remaining Ged Ed may be taken from Saint Xavier University. All other transfer students will be evaluated on an individual basin in terms of SXU General Education requirements.
For more information, please contact firstname.lastname@example.com.


text:
I live in Georgia. Can anyone tell me where to buy powdered sugar that doesn't have cornstarch? I've checked Wally World and a local supermarket but they have cornstarch added.
I live in Georgia. Can anyone tell me where to buy powdered sugar that doesn't have cornstarch? I've checked Wally World and a local supermarket but they have cornstarch added.
sometime you will find it in specialty health nut stores - but it will cost you a pretty penny for a small bag
better to just make your own - just take table sugar and dump in a cup into the bender and hit spin - it takes a little time but its nice powder sugar without the starch - then just apply with a sifting screen to avoid clumps
best of luck
If you are using PS as a mite treatment the cornstarch will not matter. The bees will not consume enough to make a difference.
Just dont "feed" bees a lot of sugar containing cornstarch!
the adult bees will not be harmed by the corn starch - its the open brood that gets killed - the starch is like dry cement and will coat the larve and they dry up -
thats why you want PS with no Cornstarch in it
Tests have shown very little brood is affected when using PS (w/ or wo cornstarch).
The original cornstarch warning pertained to feeding. Someone concluded the information held true when the PS treatment method was developed years later.
Does anyone use the garden-type bellows blower to blow powdered sugar up onto the bees from the entrance or from under the SBB?
That's what I'm going to use but I haven't had a chance yet. Picking up some bees tonight!
Haven't used mine yet either! The reason I was wondering!
If using for feeding, you can purchase "Baker sugar" made by C&H. It is not quite "powdered" but very fine crystals and NO additives. Larger grocery outlets should carry it.
I'm going to treat a package with the powdered sugar before they have brood.
I will just make my own if it's that simple.
Thank you all for your help! This site is great and y'all are very helpful!!!
i love to see all the research that gets us no where
because i read that corn starch is bad for bees and some one else says its fine so use what ever you want
research also says that humans should not raise are work with bees - so who do you believe any more really?
all i see that has ever came out of any research is that 2 people have different opinons on the same subject -
thats my 2cents if you dont like it have Barry delete my profile - that way you have one less opinion to worry about
Many people are looking for natural methods to control mites & powdered sugar is popular w/ some beekeepers. My concern is the cornstarch in the product. It has been shown that the bees cannot digest the cornstarch & it binds up the gut of the bees. Then the bees are not able to absorb nutrients. Until today I have not found a source of powdered sugar without cornstarch.
I found this product by C&H. Only the "Ultra-fine Bakers Sugar" does not contain cornstarch.
N5RWH - 7a
If you are dusting, don't worry about the cornstarch. In fact, you can dust with just corn starch and it will work just as well... or flour or powdered sugar with corn starch. Just don't feed it. If you need it to make candy etc., then try to find "bakers sugar".
Michael Bush bushfarms.com/bees.htm "Everything works if you let it." ThePracticalBeekeeper.com 42y 40h 39yTF
I stopped worrying about cornstarch when dusting a long time ago. Never had a problem with it.
"My wife always wanted girls. Just not thousands and thousands of them......"


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forum: Food & Drink
Pages: 1 | Home » Food & Drink » Fennel vs Anise
#1 Tue 30 Jan 07 6:07am
- Member Occupation Mom
- From Canada
- Member since Thu 18 Jan 07
Fennel vs Anise
Lots of Jamie's recipes call for fennel, but all I can find out here is anise. Can you substitute one for the other or are they completely different?
#2 Tue 30 Jan 07 8:17am
- Forum champ Occupation Retired Clergy & Computer Consultant
- From Bradford, West Yorks
- Member since Mon 03 Jul 06
Re: Fennel vs Anise
Fennel is sold as anise, or sweet anise in America & Canada.
The real Anise (from which we get Aniseed) is completely different.
Just abiut all the fennel plant can be used in cookery, while only the seed of true anise is used.
So, I strongly suspect that the anise you can buy in Canada is actually fennel anyway
#3 Tue 06 Feb 07 6:20am
- Member Occupation Mom
- From Canada
- Member since Thu 18 Jan 07
Re: Fennel vs Anise
Geoff, you are wonderful. Now I can stop pulling my hair out trying to find fennel! Before I asked the question, I made the minestrone from JO Italy and left out the fennel completely. It was phenomenal that way, so I can only assume it will be better with the anise/fennel.
Cheers Geoff - I am looking forward to making the beef bourguignon you posted.
#4 Thu 08 Feb 07 12:31am
- Forum champ
- From Germany
- Member since Mon 13 Mar 06
Re: Fennel vs Anise
I first tried fennel seed in some of Jamie's recipes, and I was amazed how much I liked the combination of oregano and fennel seed.
I am not sure where I bought it last time, as here in Germany fennel seed is not a common supermarket item either. I suspect I bought it at an Asian grocery store - they have a wonderful selection of spices. If there is one near you, check it out.
Anise tastes similar and will probably work, but be a little careful about the amounts, as I think Anise is a bit stronger than fennel and you don't want your minestrone taste like licorice soup ;-).
Pages: 1 | Home » Food & Drink » Fennel vs Anise


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Jersadelphia is a term to describe the local underground music scene of the tri-state area surrounding Philadelphia.
I am proudly from jersadelphia
by Jersadelphia1 July 09, 2010
Originally Jerzadelphia until in evolved in the Philadelphia local music scene. Jerzadelphia was first used to describe the location of the band Bong Hits For Jesus since half of the members lived in South Jersey and the other half lived in Philly.
This next band is straight out of Jersadelphia (Jerzadelphia)
by Biggie Ballz July 12, 2010


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Introducing MapQuest Vibe, A New Way to Explore
Oct 12, 2011
At MapQuest, we love maps. We've been creating millions of them every day for 15 years, helping people navigate among millions of places across the globe.
In the past couple years, the need for maps has changed, and although maps are great for roads and terrain, finding where you actually want to go can be a frustrating experience. Often you find a bunch of restaurants, all with 3.8 stars, and you need to read through hundreds of reviews to find a new place to eat. Or, if you find a "Best of" list, it's usually at the city level, which isn't what you want when you're hungry now and don't want to drive across town.
A few months ago, our MapQuest Labs team came upon a new way to tackle this problem, and we're proud to announce the launch of MapQuest Vibe, your shortcut to becoming a local, anywhere. This early beta cuts through the clutter of ratings, lists, and pins on a map, by giving you actual rankings of places based on key criteria within a local neighborhood context.
The neighborhood pages let you explore everything that neighborhood has to offer, including restaurants, attractions, and services, all ranked in a clear order.
Or you can zoom out to a City Page to get a sense of the Neighborhoods that make up a city. It's a great way to quickly see where you'd want to spend a day or even get a sense of where you might want to buy a house.
All of this is available today at
The early beta of MapQuest Vibe, VibeRank, and these new neighborhood, city, and hotspot pages, are just a small first step in the next chapter of MapQuest's journey. Please try them out and let us know what you think. To learn more about MapQuest Vibe please visit our MapQuest blog.


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A old chinese martial arts move that rips your heart out. This is the name of the acual move and should be attempted by ammatures. To preforn the Yin Technique your punch has to be at 1067 pounds of force per square inch to break the chest barrier for video of how it performed http://www.spike.com/video/whats-deadliest/3045385
Dood i want to learn the Yin Technique
by nocoke4uonlyme January 07, 2009
The vengeful act of crapping on a lover's chest while they sleep.Buy the plush


text: The next commander of the Portsmouth Naval Shipyard is about to take charge. After 3 ½ years at the helm, Capt. L. Bryant Fuller is stepping down in a ceremony Friday. He is to be relieved by Capt. William Greene, who serves as the military deputy for shipyard operations at the Naval Sea Systems Command. Greene, a native of Ann Arbor, Mich., has served in numerous engineering and combat systems assignments, including postings at Puget Sound, Wash., and Pearl Harbor, Hawaii. The Portsmouth Herald reports, Fuller is leaving for Washington, D.C., where he will be deputy commander for ship design, integration and naval engineering at Naval Sea Systems Command.


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Wednesday Shorts: PS Home, Bomberman, Hilleman, post-it wars
The week is half over, and what better way to get over the hump than by getting versed in things small enough to fit in your hand?
Bomberman headlines
Konami yet to rule on Hudson games
Konami has said it has not made an official decision on Hudson's projects, which were cut from Famitsu's release schedule this week.
Hudson provides extra details on Bomberman 3DS
Hudson has provided some extra details for Bomberman 3DS, which was announced last month.
Bomberman, DECA Sports Extreme and Nikoli's Pencil Puzzle announced for 3DS by Hudson
Hudson has announced it's to release DECA Sports Extreme, Bomberman and Nikoli's Pencil Puzzle on Nintendo 3DS.
Konami to take over Hudson in April
Konami's confirmed that it's to fully absorb Bomberman developer Hudson by the start of its next financial year.
Bomberman's next target: DSiWare
According to this week's Famitsu release list (via AndriaSang), Bomberman's bringing his adorable brand of arson to the DSi's download service in October. Or at least, that's the date for Japan, anyway. Hudson hasn't actually announced the game yet, though, so the what's, when's, and why's of the West are still up in the air. […]
New Bomberman game for Wii
Here. That scan's from Famitsu, but we've seen elsewhere this morning that the new Bomberman title's going to be made for WiiWare and will be different from Bomberman Live. It's ou in Japan in June and supports eight players online.
Bomberman latest
Wednesday Shorts: PS Home, Bomberman, Hilleman, post-it wars
Bomberman, DECA Sports Extreme and Nikoli's Pencil Puzzle announced for 3DS by Hudson


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The Baja Peninsula Uncovered
Solmar Resort • Cabo San Lucas, Mexico
Escape Kit
- A Three- ($393), Four- ($524), or Five-Night ($655) Stay for Two in a Studio November 19 through December 22, 2012 or from January 5 through January 31, 2013 or from April 11 through December 21, 2013
- Or, Three- ($606), Four- ($808), or Five-Night ($1,010) Stay for Two in Studio from December 23, 2012 through January 4, 2013 or from February 1 through April 10, 2013
- All Inclusive of Unlimited Meals, Alcoholic and Non-Alcoholic Beverages, and More
- 25% Discount at Solmar Spa Cabañas and a 50% Discount on Cabo Adventure Tours
- Welcome Amenity on Arrival Day
- Combine Unlimited Vouchers for an Extended Stay
In our high-tech world of social networks and GPS location apps, privacy has become the ultimate luxury. Escape the grid and unplug at the secluded Solmar hotel and resort in Cabo San Lucas, Mexico, and surround yourself with nothing other than cliffs and sea.
Unload and download three ($393), four ($524), or five nights ($655) for two in a studio from November 19 through December 22, 2012, from January 5 through January 31, 2013, or from April 11 through December 21, 2013. Or, compile three ($606), four ($808), or five nights ($1,010) for two in a studio from December 23, 2012 through January 4, 2013 or from February 1 through April 10, 2013.
Fully stocked kitchenettes, air-conditioned interiors, king-size beds, and private balconies come standard with both housing programs, while a spacious living room with an ocean view and two full-size bathrooms round out the deluxe upgrade. Unlimited meals, alcoholic beverages, and soft drinks are included.
Upon arrival, connect with an included welcome amenity as well as a 25-percent discount at Solmar Spa Cabañas and a 50-percent discount toward Cabo Adventures Tours. Format your adventures to your liking with ATV rides, horseback excursions, and sport fishing; or interface with Pacific sea life during a snorkel swim, play alongside dolphins, or race along the shore as fast as the Wi-Fi in your room atop a wave runner.
Come dinner time, byte into delicious regional cuisine at El Tejaban Restaurant and fill up on fare so good you won't want to share it with your social network. Open for all meals, this on-site eatery prepares all of its dishes with fresh market ingredients in both Mexican and American styles.
Get off the virtual cloud and experience a real piece of heaven—just click now before this opportunity gets deleted.
"This is a fine property where you can enjoy the incredible views of the Pacific Ocean from dawn to dusk. Customer service is first rate as are the rooms. I stayed in a studio unit which was very large and had a great balcony."-- TripAdvisor
escapes 30-day promise
LivingSocial gives you up to 30 days to return your unused voucher for a full refund. Once you've made a reservation, you are subject to the merchant's cancellation and refund policy. If you want to secure your preferred dates of travel, we strongly recommend that you complete reservation with the merchant within 30 days of your purchase—after that, LivingSocial will not issue any refunds.
the fine print
- Vouchers can be combined to extend stay
- Reservations required and subject to availability
- Not valid on group or existing reservations
- Cancellation/re-scheduling policy applies; voucher subject to forfeiture
- Voucher is all inclusive of unlimited meals, alcoholic and non-alcoholic beverages, a 25% discount at Solmar Spa Cabañas, a 50% discount on Cabo Adventure Tours (not valid for scuba diving) and a welcome amenity on arrival day
- Taxes and service included
- Nights must be used consecutively
- All deal components must be redeemed during one stay
- The deal is valid only for date range purchased and may not be exchanged or redeemed for any other dates
- Other conditions apply • PAID AND PROMOTIONAL VALUES EXPIRES ON December 21, 2013 • PAID VALUE DOES NOT EXPIRE • PAID VALUE EXPIRES ON December 21, 2018 • PROMOTIONAL VALUE EXPIRES ON December 21, 2013 • Enjoy By December 21, 2013
Other conditions apply
Except where noted in the fine print:
• Cannot be combined with any other offer or promotion
• Tax and gratuity are not included
• Merchant is responsible for the quality of the products or services provided to you at redemption
• LivingSocial Terms and Conditions - https://www.livingsocial.com/terms
Original Price:
- 0% savings
- remaining


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Little Italy Comfy Bedroom (#33.2)
Size160 ft²
Floor No.1(with elevator)
- Internet/WiFi
- Kitchen
- Air conditioning
- Elevator in building
- Lockable room
- Towels
Accommodation summary
|Mulberry Street, 10013 New York, United States
|Property type
|Private room
|Property ID
|Acceptance rate
|Response time
|A few hours
|Calendar updated
|6 days ago
The cosy but comfortable bedroom holds 2 double beds and space for storing personal belongings. A key is provided so as guests can lock the bedroom door when setting off for a day of sightseeing. Wi-Fi and a flat-screen TV with basic channels are available, while a air bed can be provided on request. The bathroom and a well-stocked kitchen are shared spaces.
Guests will find themselves located on Mulberry Street, which is often considered the heart of Manhattan's Little Italy. A subway station and a bus stop can be found just 2 blocks away. Bustling Chinatown lies within a 300-metre distance. New York City Hall, Ground Zero and Wall Street are within a 20-minute walking distance in the financial district.
Authentic Italian restaurants can be found in the building while various other eating establishments and bars are placed on the streets of the safe neighbourhood.
House rulesNo smoking.
Please contact the host before booking to confirm availability.
Please feel free to ask the host any questions or inquire about their other offers.
Bed linen and towels are provided.
Be respectful of the neighbours.
Guests should not talk loudly or loiter in the hallway.
No parties.
A professional exterminator checks for bed bugs every month.
Basic toiletries are provided.
|Weekly rate for up to 2 guests
|€ 672
|Price for > 2 guests
|€ 10 per guest/night extra
|Check-in After
|Check-in before
|On arrangement
|Check-out Before
|Cancellation Policy
Reviews of this property
It was wa bit difficult to arrive inside the apartment, maybe they should change the method... but once inside everithing was good, the apartmend and our room were clean! all rooms were occupied, but it was no problem with the bathroom.
The location in Little Italy is perfect, there are a few subway stations within walking distance.
I thought to meet john but the only contact was by mail or phone. :-)
We did not get a warm welcome! We called upon arrival, voicemail no calling back. After trying again we were given instructions to got to building and enter the appartment with a code. All communication with Lucy was by mail or text message. All other guest we met, got the same 'warm welcome'. We found that rather unpolite.
The room was nice and clean. We had to share kitchen, living room and bathroom with 3 other rooms. That was a bit of a ajustment but it was all well cleanend every other day by a nice lady. The location in Little Italy was perfect! Nice restaurants, shops and near great sights.
We would recommend the appartment but suggest to Lucy and John to be more hospitable.
Nice place, clean and located in the Little Italy, we have been there for 5 days with any problem at all. Lucy was so pleased with us. I recommend it!
The department well, but cleanliness was an issue.
El departamento bien, pero la limpieza fue un problema.
Very clean! Comfortable beds, great environment! Everything was a bit cramped but so is New York, space is expensive ;-)
Sehr sauber!! Bequeme Betten, tolle Umgebung! Alles etwas beengt aber so ist New York, Platz ist teuer;-)
Die Unterkunft ist sehr gut gelegen und sauber. Wir hatten das Zimmer mit den zwei Betten und den Fenstern zur Straße. Das Apartment ist in little Italy gelegen und somit ist auf der Straße bis ca 23Uhr betrieb. Den Lärm hört man deutlich. Hat uns nicht gestört, weil wir eh nicht vor elf schlafen waren. Ich kann die Wohnung jedem ans Herz legen der in Manhattan eine günstige und gut gelegene Unterkunft sucht und aber auch bereit ist ein zwei Kompromisse ein zu gehen.
Absolutely positive! If you want to visit New York, sleep here. You are in Manhattan, in 5 minutes you arrive everywhere and it's cheap!
Das Zimmer bzw. die Wohnung ist sehr sauber und liegt optimal, wir wahren zu viert 5 Nächte da und es war auf jeden Fall ausreichend, da man ja eh den ganzen Tag unterwegs ist. Die Küche ist mit allem ausgestattet was man braucht, nur Geschirrtücher hab ich vermisst, oder auch nicht genau genug gesucht!!??
Wir würden das Zimmer auf jeden Fall wieder buchen, falls wir mal wieder nach New York kommen sollten.
Muy bien el departamento muy limpio todo a pesar que compartiamos el baño y el sector de cocina.
- Quality assured accommodation
- Every host is verified by telephone
- Secure payment via SSL encryption


text: l looked at one of my strongest hives, no honey, no brood lots of bees and no marked queen! So l hurried back to the house, 10 mile round trip. Brought 2 frames of brood and put them in hoping for a few q cells to harvest went back 13 days later. Lots of uncapped brood, no q cells? Then l opened the hive l took the brood from, 20 plus queen cells! The marked queen was on those frames of brood and the virgin either killed her then mated or the marked queen swarmed. That is why there was no capped brood in that hive


text:
To help them into the box of empties, when it's time. Put 3 fully drawn combs into the middle of that box. Once the bees have moved onto those frames you can start spreading them by putting an empty frame between them. Long as the bees are not spread to thin, and there is a nectar flow, they will start building comb in those empty frames.
Putting a box of empty frames on top of a hive, then wondering why the bees do not move in and draw the combs, is a common trap for new players. The problem is easily handled though, once understood.


text:
Fairview Southdale Breast Center
Advanced breast care by compassionate breast specialists
The Breast Center at Fairview Southdale Hospital offers complete care for breast health – from advanced technology to detect cancer early to treatment – in an environment designed especially for women. If the diagnosis is cancer, we offer one of the region's leading cancer programs and will be with you every step of the way.
Clinic Address:
6545 France Ave. S. Suite 250
Edina, MN 55435
M-F 7 a.m. - 5 p.m.
Location Hours
M-F 7 a.m. - 5 p.m.
As women age, changes in breast tissue can occur. Many of these changes are normal. Yet one in eight women will be diagnosed with breast cancer in her lifetime.
In addition to screening and diagnostic mammograms, The Breast Center at Fairview Southdale Hospital treats the following conditions:
Why choose the Breast Center at Fairview Southdale Hospital?
Schedule a mammogram today!
Early detection and treatment is proven to save lives. Call 612-336-2670 to schedule a mammogram.
- Breast pain
- Mastitis
- Nipple discharge
- Cysts
- Lumps
- Macromastia
Why choose the Breast Center at Fairview Southdale Hospital?
- Fairview Southdale Breast Center is a designated Breast Imaging Center of Excellence by the American College of Radiology (ACR). ACR recognizes breast imaging centers that achieve excellence by seeking and earning accreditation in mammography, stereotactic breast biopsy, and breast ultrasound
- Onsite radiologists read diagnostic test results immediately to determine if additional testing is needed, while you are still in the clinic. Results for annual screening mammograms are typically available within a few days.
- Fairview mammography and ultrasound technologists are experts, certified in breast-imaging technology. Our dedicated staff provides you with a comfortable and private exam of the highest quality.
- Our comprehensive services assure you receive the best care medicine has to offer, all under one roof, in a timely manner.
- We offer special care for high-risk patients, including genetic counseling and testing. If you are identified as high-risk, Breast Center staff works closely with you. We'll develop an appropriate follow-up plan to reduce your risk of developing cancer and to increase the likelihood of discovering a cancer at a stage when it is most curable.
- We conduct and participate in extensive clinical trials with the University of Minnesota. That means our patients have access to the latest medical treatments for breast cancer.
- If the diagnosis is cancer, our nurse navigators help answer your questions, offer support and guide you throughout your breast cancer journey.
Schedule a mammogram today!
Early detection and treatment is proven to save lives. Call 612-336-2670 to schedule a mammogram.
Always call your doctor right away if you notice any of the following, as they could be a sign of breast cancer:
Breast Center services and programs
Fairview Southdale Breast Center's team of medical experts provides complete care for breast health, including:
To find out where all of our Fairview Breast Centers are located, visit our Fairview Breast Care web page.
- Skin irritation or dimpling
- Nipple pain or the nipple turning inward
- Redness or scaliness of the nipple or breast skin
- Discharge (other than breast milk)
- A lump or swelling
Breast Center services and programs
Fairview Southdale Breast Center's team of medical experts provides complete care for breast health, including:
- Physician specialists. Radiologists, surgeons, medical oncologists, breast specialists and cosmetic surgeons
- State-of-the-art imaging. Digital mammography, magnetic resonance imaging and digital ultrasound.
- Breast biopsies to determine the cause of a lump or breast problem. There are many kinds of breast biopsies, including image-guided biopsies, that your doctor might recommend.
- Evaluation of benign breast problems, including cysts and infections
- High-risk evaluations and high-risk clinic. Because breast cancers can be genetically passed on, Fairview Southdale Breast Center's high-risk clinic genetic counseling and genetic testing for those who may be at high risk of developing breast cancer. If you are identified as high-risk, we work closely with you to develop a plan to reduce your risk of developing cancer and to increase the likelihood of discovering a cancer at a stage when it is most curable.
- Comprehensive cancer care. Fairview Southdale Breast Center coordinates the full spectrum of care for patients with breast cancer, including general surgery, reconstructive surgery, medical oncology, radiation therapy and lymphedema therapy.
- Nurse navigator. Our registered nurse navigators serve as an advocate, educator and partner for women facing breast cancer. With extensive knowledge of breast cancer treatments and resources for patients and families, a nurse navigator is with you and your family every step of the way.
- Holistic therapies that include acupuncture, herbal therapy and massage therapy
- Clinical trials. Fairview Southdale Breast Center conducts and participates in many clinical trials with the University of Minnesota to evaluate emerging medical treatments for breast cancer. Our breast specialists will work with you to determine if a clinical trial is right for you.
- Resources and support. Onsite cancer support groups provide you and your family with a community of people who are experiencing or have experienced similar situations. Breast Center staff connect you with a network of community services where you can find additional support for you and your family.
To find out where all of our Fairview Breast Centers are located, visit our Fairview Breast Care web page.
Care Team
Care team
|Peter Conklin, MD
Breast Radiologist
|Mary Foshager, MD
Breast Radiologist
|Franklin Liu, MD
Breast Radiologist
|Meghan McKeon, MD
Breast Radiologist
|Steven Thiel, MD
Breast Radiologist
|Luis Laguna, MD
|H.L. Saylor, III, MD
|Joshua D. Schulte, MD
General Surgeon
|Sara Wildenberg, MD
Our Providers Make the Difference
Fairview features nearly 4,000 providers practicing at over 200 locations throughout the Minneapolis/St. Paul metro area and beyond. Fairview Clinics, University of Minnesota Physicians and our independent partner clinics provide an exceptional care experience, while lowering the overall costs of health care.


text: I was told that package queen problems (from GA/AL) seem a bit worse this year, probably influenced by hard winter and cold spells into April. What are experiences good or bad? I have read the messages about problems with queen raising -- my question is does it seem that more delivered packages/queens are having trouble.


text:
More Double-Standards from Israel's Critics
Martin Krossel | Posted 04.14.2012 | Canada
Read More: Palestinian Media Watch, Israeli-Palestinian Conflict, Gershom Gorenberg, Melanie Phillips, Mufti of Jerusalem, Anti-Semitism, Jonathan Tobijn, Israel, Settlements, Fogel Family, Canada News
Recently on Palestinian state television, viewers could watch praise being bestowed on the convicted perpetrators of the random murder of three members of the Fogel family, in a nighttime attack on their West Bank home. The terrorists were referred to as "heroes." So far, I haven't found any newspaper outside of Israel that reported on Palestinian television's praise of the terrorists.


text:
Story highlights
- CNN's African Start-Up looks at the continent's most unusual restaurants
- Durban's Cargo Hold restaurant has tables next to a shark aquarium
- Click through the gallery for a culinary experience less ordinary
Every week, African Start-Up follows entrepreneurs in various countries across the continent to see how they are working to make their business dreams become reality.
(CNN)Table? Check? Food? Check. Wine? Check. Shark? Eh, check!
From dining next to massive predators to drinking atop a rock in the middle of the ocean, no place is too strange for our rundown of some of Africa's most unusual restaurants.
All across the continent, entrepreneurs have gone to great lengths to offer one-of-a kind settings for those looking for something different than your typical wine and dine environment.
So, if you are one of them, click through the gallery above to see some of our suggestions about a culinary experience less ordinary.


text:
forum: Food & Drink
Pages: 1 | Home » Food & Drink » Alternatives to seafood
#1 Sat 17 Feb 07 12:17pm
- Member
- Member since Sun 24 Sep 06
Alternatives to seafood
I am a vegetarian and would like to get some alternatives to seafood in the safron pasta recipe. Any Ideas
#2 Sat 17 Feb 07 9:11pm
- Forum champ
- From Germany
- Member since Mon 13 Mar 06
Re: Alternatives to seafood
I think replacements for meat and seafood are always difficult, as nothing is quite like it. I am not familiar with the specific recipe you are referring to, but most likely I would just leave the seafood out and add a little more of everything else.
If the sea food is prepared with a sort of marinade you could try marinading tofu or mozarella.
If cooked seafood as added to a salad or to pasta at the very end, you might try (raw) avocado.
Of course all of these would give a slightly different flavor even from very mild flavor, but it might give you just something that doesn't distroy the other flavors and get you a bit of the protein. And they are yummie things in their own right (the mozarella and avocado anyway - tofu without marinade seems to have almost no taste to it at all...)
Almonds might be nice, too, and give an extra crunch.
Generally I am having problems to match anything to the flavor of saffron - have to admit that I haven't eaten it quite often enough.
#3 Sun 18 Feb 07 3:35pm
- Member Occupation student
- From Melbourne, Australia
- Member since Wed 07 Feb 07
Re: Alternatives to seafood
I have this recipe, Risotto with wild mushrooms...
Give it a try!!
125 gr butter
1 onion, finely chopped
375 gr fresh wild mushroom
500 gr Arborio rice
1.2 litres boiling Chicken Stock
1/2 tsp powdered saffron or saffron threads
40 gr grated Parmesan cheese
salt and freshly ground black pepper
1. Heat half of the butter in a large, heavy-based frying pan, add the onion and fry gently until it is soft and translucent.
2. Add the sliced mushrooms and cook for 2-3 minutes, stirring occasionally. Add the rice and stir over a moderately low heat until all the grains are glistening and beginning to turn translucent around the edges.
3. Stir in a ladleful of boiling stock and simmer very gently until it has been absorbed. Continue adding more stock in this manner until the rice is thoroughly cooked and tender and all the liquid has been absorbed. This will take about 15-20 minutes.
Stir in the saffron halfway through cooking. Stir frequently to prevent the rice sticking to the base of the pan, and season with salt and pepper.
4. When the rice is ready, gently mix in the remaining butter and the Parmesan. The risotto should not be too dry, in fact, it should be quite moist. Serve with extra grated Parmesan.
Good luck!!
#4 Tue 20 Feb 07 1:10am
little Patty
- Member
- Member since Wed 10 Jan 07
Re: Alternatives to seafood
Hi Wildfire
I am a vegetarian! are there many others on this blog?
If you live near Chinese shops they often have vegetarian fish for sale in the 'Buddhist' department. Vegetarian prawns, abalone strips and other interesting creations. Sometimes you can find books like Vegetarain cooking (Wei-Chuan cooking school and publishers) in English and they have fake fish recipes.
I prefer vegetables. I am not sure about this particular recipe
but with a saffron sauce pasta I use peas. They also have protein.
Maybe I will get some more ideas in the morning.
little Patty
#5 Tue 20 Feb 07 10:30am
- Forum champ
- From Germany
- Member since Mon 13 Mar 06
Re: Alternatives to seafood
Hi Patty,
There are quite a few vegetarians in these forums I think, although I suppose most of us aren't. But then almost everyone has some kind of food issue: some have to be gluten free or lactose free etc. I think it's wonderful how you can get ideas here for almost anything.
#6 Wed 21 Feb 07 3:20pm
The Cuban Chef
- Member Occupation peace and duck grease
- From united states
- Member since Mon 10 Jul 06
Re: Alternatives to seafood
thats hard
to do what u ask
Cuisine that uses meat analogues
These are vegetarian versions of popular dishes that non-vegetarians enjoy and are frequently consumed as fast food, comfort food, transition food for new vegetarians, or a way to show non-vegetarians that they can be vegetarians while still enjoying their favorite foods. Many vegetarians just enjoy these dishes as part of a varied diet.
Some popular mock-meat dishes include:
Veggie burgers (burgers usually made from grains, TVP, seitan (wheat gluten), tempeh, and/or mushrooms)
In some cases, one can order a burger made without any mock-meat at all, see: "burgerless burger"
Veggie dogs (usually made from TVP)
Imitation sausage (soysage, various types of 'salami', 'bologna', 'pepperoni', et al., made of some form of soy)
Mockmeat or 'meatyballs' (usually made from TVP)
Vegetarian or meatless 'chicken' (usually made from seitan, tofu or TVP)
Jambalaya (with mock sausage and mock chicken, usually made from TVP, seitan, or tempeh)
Tomato Omelette where tomatoes and a paste of flour is used to produce a vegetable omelette without the use of eggs.
Scrambled eggs where tofu is mashed and fried with spices (often including tumeric, for its strong yellow color) to produce a dish that is often nearly indistinguishable from eggs.
Mycoprotein is another common base for mock-meats, and vegetarian flavorings are added to these bases, such as sea vegetables for a seafood taste.
Note that choa tofu and tempeh are components in certain cuisines in their own right, and do not necessarily take the place of meat.
National cuisines
Indian cuisine in Asia is replete with vegetarian dishes, many of which can be traced to religious traditions (such as Indian Brahmins). There are many vegetarian Indian foods such as pakora, samosa, khichris, Pulao, raitas, rasam, bengain bharta, chana masala, some kormas, sambars, jalfrezis, saag aloo, subji's (vegetable dishes) such as bindi subji, gobi subji, Punjabi chole, aloo matar and much South Indian food such as dosas, idlis and vadas. Chapati and other wheat/maida based breads like Naan, Roti Parathas are often stuffed with vegetarian items to make it a satisfying meal. Many Indian dishes also qualify as vegan, though many others also use eggs or dairy.
South Indian foods like sambar,rasam,koottu,karembadu,upma,palya,kozhambu,Aviyal, Olan, Kadala curry, Theeyal, Pulingari, Chammandi, Chutney, and breads like Appam, Puttu, pathiri,dosai,idli and vadai.
Spanish foods such as tumbet and many polentas and tapas dishes
Latin American foods such as salsa & guacamole with chips, rice & bean burritos (without lard in the refried beans), many quesadillas, bean tacos, some chilaquiles and bean-pies, chili (no 'con carne'), black beans with rice, chiles rellenos, cheese enchiladas and vegetable fajitas.
Italian foods such as most pastas, many pizzas, eggplant rotini, eggplant crostini, bruschetta, many risottos
Mushrooms stuffed with spiced quinoa.Continental cuisine such as ratatouille, braised leeks with olives and parsley, many quiches, sauteed Swiss chard, vegetable-stuffed mushrooms, sauteed Brussels sprouts with mushrooms and squash
Many Greek dishes, such as dolmas and spanakopita
Some Russian and Slavic dishes, such as soups (vegetable borscht, shchi, okroshka), pirogi, blini, vareniki, kasha, buckwheat, fermented and pickled vegetables, etc.
Many Ethiopian dishes
Mideastern food such as falafel (fried chick pea flour), hummus (mashed chick peas), tahini (ground sesame seeds), minted-yogurts, and couscous
Chinese (and other far-Eastern) dishes based on the main ingredients being mushroom, noodles, eggplant, string beans, broccoli, rice, tofu and/or mixed vegetables
Japanese foods such as tempura, edamame, name kojiru, and vegetable sushi; in Japan however, vegetarian often means no meat, which however includes fish. Miso soup is made from fermented white or red soy bean paste and water, garnished with scallions and/or seaweed.
Some Thai cuisine, including dishes such as pad kee maow and many Thai curries.
Creole and Southern foods such as hush puppies, okra patties, rice and beans, or sauteed kale or collards, if not cooked with the traditional pork fat or meat stock.
Pages: 1 | Home » Food & Drink » Alternatives to seafood


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text:
Kelly nicely summarised what we were all thinking.
"So they're dropping hints about rising and all these sorts of things and I was like oh God."
I'm twisting her words of course. We are evil corporate media after all. She wasn't so much having a dig at the puns as the fact that it was a baking challenge. Although online another contestant kinda had a dig.
It's mildly interesting to have a search around the Internet to see what, if any, presence the contestants have put forward. Some have official "MasterChef Contestant" pages on Facebook. Some are updated regularly and some not in weeks. Hardly any of them seem to be on Twitter.
One of them has a professionally made website already, waiting to harness the publicity power of being an ex-MasterChef contestant.
It was Ella who kinda made that dig when talking about this week's episode, "as the judges will no doubt say - will I rise to the occasion?"
Okay so it's not so much a dig as an acknowledgement of the cheese we've come to know and loathe. Either way it's worth having a search around to see what they're happy to put online, if you're interested.
It's Ray McVinnie who confirms what most contestants seem to have been dreading.
"Tense up, because today you're facing a bake-off."
Knowing smirks and uncomfortable smiles spread about the kitchen. As usual it's Eliott who gives the most physical reaction to the disappointment. It's strange in a way. The person who wears his body language on his sleeve is also the one whose sound bites give so little away. Except for this Best Line contender:
"I've baked one cake and that almost ended up in divorce."
The special guest judge is accomplished baker Natalie Oldfield of Dulcie May Kitchen. Emett says it's won Best Cake Shop in Metro, I really hope it was the most recent evaluation. It's Vanessa who gets the prize for nodding first that yes she knows who she is.
"I knew immediately who it was. I know her shop. I know her book."
It is a sweet story that her recipes come from her grandmother, Dulcie May. It's something that rings true for Dana and we also know that Aaron has taken a lot of influence from his grandmother - like that soup and scone dish.
I don't have any recipes from my grandmother, but I do remember there always seemed to be shortbread biscuits when I visited, and for some reason she kept her lolly jar in the hot water cupboard.
But Oldfield's advice is disappointing. "It has to be: put love into what you're doing, I can't say it enough." Oh yes you can. In fact all series we've repeatedly heard about the secret ingredient you can't buy in shops. Not even Farro Fresh.
I've waxed lyrical before about the use of 'put some love in it' so I won't go on, except to say what a bunch of arse.
The hopefuls all have two hours to complete the perfect sponge cake, recipe supplied, with the edible bells and whistles being left to the contestant's imagination. Dana is going all out. "A ginger and coffee and chocolate and rum layer cake."
The Aaronator is going for layered tropical flavours. Kelly - who has never made a sponge - goes for strawberries, raspberries and vanilla cream. Even Ella is playing it safe. "I'm going to do a Nutella hazelnut chocolate cake." I'm slightly disappointed she's going for a ready made spread but then I see her chopping hazelnuts, is she making Nutella?
Dana strikes a problem we're all familiar with, lumpy batter. What actually causes this? Eggs not beaten enough? Or flour? Earlier when Oldfield wasn't spouting on about love, her useful advice was about sifting the flour as many times as possible. For a moment I screamed (well, spoke) at Dana saying 'pass it through a sieve!'. But I guess that would remove the air too? Oh man, no wonder baking is the downfall of many.
Paula is infusing her sponge with passionfruit powder. It's hard to tell from Josh Emett's reaction if it's a bad idea or not but there is a definite ring of "uh oh" in the air. If ready-made ingredients are so frowned upon, why have them in the pantry? Temptation?
McVinnie and Oldfield almost have to hide the smirks on their faces as David explains his creative vision. Strawberries macerated in balsamic with fresh basil and black pepper. I've seen some crazy shit in my time but this takes the... sorry I mean, sounds very interesting. Why anybody would use balsamic vinegar with anything is beyond me, but perhaps I've just never had the good stuff.
Speaking of crazy shit, next up is Jennis. She plans a spicy sponge with "cinnamon, allspice and ginger, then having fruits and mascarpone cheese done with dates and some cream cheese icing." I'd say that sounds awful but doesn't her brilliance of late always sounds awful to begin with?
Sushil has taken the love advice in a more literal sense, chopping berries into little heart shapes. "It matches to your shirt too," Sushil tells Emett. I'm glad something does.
"Making cake for the first time why not make it for the person I love," says Sushil. I think he's talking about his wife, but him and Josh seem to be getting on well.
At this point Simon Gault pulls Oldfield aside for a little sponge 101. "It should slightly spring back, but it's a fine line and if you overcook it it's going to be dry."
Ella's sponge springs back a little, "I'm happy with that." Eliott however isn't sure what to think.
"I don't know why because I've never made a sponge before but it's sort of risen in the middle and stayed reasonably flat on the sides," he tells us. It's a problem I'm very familiar with and I look forward to someone explaining why that happens but no one ever does.
Sponges start coming out of the ovens so Emett and Gault have a little tête-à-tête. Emett suggests Dana could have solved her lumpy issue by "working it a bit more to get them out of there" but I don't know what that means? More folding? Won't that get the air out too?
Meanwhile Eliott looks like a broken man, slumped over the bench resting his head on his hand and staring at his sponge. He's turned it upside down so the top is flat and now appears to be attempting to decorate the cake with his magic stare.
With 30 minutes left on the clock it's been ages since we've heard Gault say 'rise to the occasion', so Gault says, "rise to the occasion everybody just half an hour to go," before adding, "we want to see a lot of love today." Ugh.
It's full steam ahead for decoration. Dana is struggling to create her "layers". Jennis describes her cake's smell as "earthy". David does his best to convince Emett about his flavours but neither of them look confident. But Emett's had enough of crushing David's spirit so moves on to crush Eliott's.
"It doesn't taste good, it's split it tastes split," he informs. It looks like Eliott doesn't believe Emett, a chef with over a decade's experience, who has worked in Michelin starred restaurants, and who owns a restaurant in Queenstown.
"Yeah, I spose it looks like that too I guess," he replies. But Emett wants the last word.
"Yeah. I mean it looks like what it tastes." Awkward.
Eliott's stopped listening so Emett heads over to Papa Gault to keep at it. "It's split, it taste's split, it IS split, there's no getting round it, no matter what you do with it, it's buggered."
Anyway what's the deal with tasting and feedback? Last week Gault made a point of saying he couldn't tell David what his trotters tasted like but this week Emett's floating about splitting everywhere.
With ten minutes on the clock contestants start bogging up the gaps with icing, and who hasn't done that before, amirite?
However Vanessa is full of a cult-like confidence. "Yeah I'm happy, I think this sponge looks lovely," she says. Gault raises his eyebrows just as we hear a sound effect of a cymbal crashing so I'm guessing he doesn't share her optimism about the un-iced cake.
"So that's going to set in ten minutes?"
"It's not going to set it's not meant to set," Vanessa says before talking over Gault, "my kids would love this cake and I'M REALLY HAPPY with how it's come out."
It's a very odd exchange. "I just don't understand what you're doing," Gault says shaking his head, but Vanessa is still smiling. On the outside anyway. The whole conversation was like watching Hekia Parata read a prepared statement while being methodically dismantled by John Campbell.
"Today I am the chef," she says to Gault, the actual chef.
Meanwhile Emett is still trying to cause a split-storm and this time Sushil is in the eye. The eye of the split-storm. "Are you happy with your meringue? Because it looks split. I'll leave you with that thought," Emett says before wandering off. But in the next shot he's back again and this time he's saying he was only asking the questions and it looked good to him. I feel like a scene is missing.
Ella is first to be judged and it seems she didn't make the Nutella from scratch. Ray points out it was smart thinking to spread the sponge over a few layers to make it seem more moist. Natalie Oldfield is kinda impressed but she's obviously not going to be one of those guest judges who feels the need to be overly complimentary.
I've seen Ella cook way more inventive and successful dishes so I'm surprised she still gets a ringing endorsement, but you know I haven't tasted it.
Ray thinks Paula has the lowest sponge of all but due to the folding rather than the passionfruit powder. Save for the praline topping Oldfield also isn't too impressed. The leaders are struggling.
Earlier McVinnie had admitted he quite liked Eliott's presentation despite it being "an evil cake". I don't really know what he meant by that, but I do know it's the stupidest looking thing I've ever seen. To me it looks like something that's just been surgically removed from a human body but Emett thinks it looks luscious. Perhaps he thinks it matches his shirt too.
McVinnie pushes his glasses up with his finger and he seems to think if you can't say something nice... Emett meanwhile sums it up with "rough as guts" before reminding Eliott that the creams have split. SPLIT I TELLS YA.
An audible "ugh" emits from Oldfield as she delivers "wasn't pleasant to eat at all". I'm warming to her. Gault tells Eliott he's in the dodos, and he shrugs his shoulders in reply.
Sushil's love cake doesn't look too bad up top with some quite appealing texture and colour but side on it's uneven. Emett thinks the berries taste nice but the filling is, wait for it, split. Gault thinks it needs booze and love.
"You might have put some hearts on top mate but it wasn't enough."
I actually get quite nervous as Aaron approaches. I feel like I have an investment in his future. Luckily the topping actually looks quite good, although those flavours aren't my bag.
Then it came. Nine weeks out from the grand final we finally get a negative comment for Aaron. "It's almost... doughy," Oldfield says. The earth moves a little on its axis then the rest of the judges weigh in. McVinnie thinks Aaron could have done Ella's trick of splitting up the dense layers.
"Everything you've given us in this competition has just been amazing and when I first looked at the top of that cake I thought here we go again," said Gault. "It's not here we go again today."
But it's hardly the end of the road for Aaron or even anywhere near it. His comments were not the worst by a long way, he's safe. And philosophical. "I am human, I'm not some cooking monster."
But if I had expected bad-ish news for Aaron, I was pretty confident Jennis was going to do well. "You seem to have a special gift when it comes to thinking out flavours of food and the great thing about it is they seem to work all the time," Gault beams. For Jennis the presentation is pretty clean, simple and sleek too. Even Oldfield is impressed enough to drop the P word.
No one seems very sure about what David delivers, Gault shows a cautious optimism. I actually think the presentation is quite nice, if a little off kilter.
There is a drawn out silence after the judges dig in. Emett looks anywhere but at David. He doesn't want to speak first. Oldfield feels the need to fill the vacuum.
"Um.. no I didn't really like it."
Once again McVinnie shines with some actual constructive feedback for David and the audience to take away. "Not all balsamics are created equal and if you're going to use a balsamic on something like this, I would have used a glaze, or a really expensive balsamic which is more syrupy and sweet."
"I'm cross at you because I think you should be in this competition," Gault says. "And you've given us a cake that should be sending you home."
Kelly gives them a cake which should send her to the final. It's her first time making a sponge cake so naturally she nails it. Her presentation is outstanding. Dusted with a pastel pink that makes it look like the biggest, most decadent macaron you've ever seen.
"Look how high it is, it's definitely the prettiest so far today," Oldfield says. In fact when Kelly took it out of the oven it looked good enough to eat as is. Beautiful rounded edges and a nice even colour all over. The judges are in agreement - it's what they've been waiting for.
Vanessa's Saigon Sponge is a symphony of beige. I can't tell if it looks good or not, but the little silver dots around the edge make it look like it's staring back at me. Not a good start for a sponge cake. Still though, chilli, chocolate and salted caramel all rock my boat.
McVinnie reminds her she is cooking for the MasterChef judges not her children, and perhaps thinking back to the Gault run-in she keeps her answering back almost in check. Oldfield isn't sure what to make of it and the whole thing is starting to feel like a mistake. It has an odd messy quality about it that makes it look like something Jennis would normally make, but Emett leaps to her defense.
"Those Saigon flavours you've got going on - great. There's a hint of that saltiness and chilli and everything coming through and it works great." McVinnie has come around to thinking it works too, "in a bizarre sort of way."
As Dana walks up I get the feeling her time has come, a thought not helped by McVinnie's first serve. "Dana. It looks like hell."
It actually looks a bit like Eliott's fracas but without the crazy infected-nipple colouring. Oh, McVinnie's not finished.
"It looks like you dropped it on the floor then tried to do a quick repair job."
There are too many flavours that don't work together. Dense-Detective Oldfield has a familiar complaint. "It's just sooo dense."
Actually speaking of the judging, how come they tasted in front of the contestants this time?
The ten of them all line up in their black t-shirts, and this week there is easily a good four or five who would feel right to be nervous. "I felt like I was on death row," said Dana. "And they were judging me for whatever crime against baking I did."
I'm sure when you're standing there on an emotional knife edge the thing you look forward to most is the judges telling you what you just did. "Today's challenge was a bake-off," Emett says. Noooooo shit. You know they were there, right? In case they weren't actually there McVinnie fills in the details, "you had two hours to make a ..."
So with the recap to end all recaps over, it's Jennis and Kelly who take Aaron's usual job of stepping out front first.
Ella and Aaron both get a pass too, and I'm thinking this is the best possible thing to happen to Aaron - he now approaches the final weeks with the mental block of "first-fall-fear" behind him. He's the All Blacks after a loss at home, or something.
I don't know how I feel about all this messing with the elimination order. Step out, step back, take your bloody partner by the hand, etc. Why make David join those other three then tell him to step back in line?
Paula and Sushil both get ticks, Dana is told to step back, Eliott puts his hands through his hair. Are you guys just making this up as you go?
"Eliott, Eliott, Eliott," Emett starts. "What can I say?" I've got a couple of ideas if he ever gets stuck again.
"Dana and David somehow managed to cook a worse cake than you today."
"Thanks guys," Eliott says to them. Kinda rude, but also quite funny.
After a dressing down from Gault to both of them it's Emett who delivers the judgement. "Dana, the coffee buttercream saved your MasterChef dream.
Dana seems genuinely floored and back on the couches the other contestants can't believe it either. Hands rush to mouths.
But that it was such a shock should come as a compliment to David, who despite the odd hiccup presented some great dishes.
He said he wants to travel and from what I've seen online it looks like he already is, good on him.
So nine left, I guess it's time to start making some top five predictions huh? Any food or kitchen supply companies want to throw some prizes in? Leave your top five in the comments before next week's episode and I'll check them when we get down to five left - and hopefully we can, um, whip up a prize.
Episode 9
Best line: "I've baked one cake and that almost ended up in divorce." Eliott tries to shift blame again.
Worst line: "Put love into what you're doing, I can't say it enough." Natalie Oldfield.
Current favourites: Aaron, Ella, Paula, Kelly.
Episode 1: Fourteen Grand Up
Episode 2: A Route Of Pleasure
Episode 3: Keep Blowin' Brother
Episode 4: Wake and shake
Episode 5: True Colours
Episode 6: Dropping the ball
Episode 7: Get your ship together
Episode 8: A journey of dumplings


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-Excellent hearing and eyesight.
-Excellent oral and written communication skills.
-Availability for night and weekend work as necessary.
-Must pass a background check and drug screening.
When applying for this position, please note your referral source and send resume to:
Attn: Human Resources
1550 Moffett Street
Salinas, CA 93905
Email: firstname.lastname@example.com
KION TV is an Equal Opportunity Employer


text:
Toyoda's Stealth vertical machining center is part of a manufacturing process that bow maker Mathews Inc. uses to produce 300,000 bows per year. The machine is used to rapidly mill out the many pockets in the honeycomb-like form giving the bow its light weight. At its "Toyotech" event last week—an open house with both machining demos and technology seminars—Toyoda had the machine painted in hunting camouflage to draw attention to Mathews' success with this VMC.
Coincidentally, this was one of two bows featured at simultaneous events by Chicago-area machine tool companies. Read about the other.
Over a dozen machine tools were on display and/or running demos at the event,
include various large machines and systems. This flexible manufacturing system
was an example.