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BeagleBoard/GSoC/2010 Projects/FFTW
- 1 Project: NEON Support for FFTW
- 2 Documentation
- 2.1 Overview
- 2.2 List of Goals
- 2.3 Status
- 2.4 Details
- 2.5 Build Instructions
- 2.7 Really Dirty Technical Details
Project: NEON Support for FFTW
Student: Christopher Friedt
Mentors: Mans Rullgard, Philip Balister
Blog: http://gsoc2010-fftw-neon.blogspot.com/
Latest blog entries: Extension:RSS -- Error: "http://gsoc2010-fftw-neon.blogspot.com/feeds/posts/default%7Ccharset=UTF-8%7Cmax=3" is not in the whitelist of allowed feeds. http://linuxgizmos.com/feed is the only allowed feed.
FFTW is perhaps one of the most widely used fast Fourier transforms available today. It builds open decades of research and innovation in spectral analysis to provide a reliable, adaptive and extensible DFT / DCT / DST / RDFT solution. FFTW provides the backend for both the Matlab and GNU Octave "fft" commands, and FFTW has been integrated into other applications such as GNURadio.
Historically, FFTW was only optimized for personal-computers based on the x86 or PowerPC architectures. Recently, support for the Cell Broadband Engine was also added. However, there was a distinct lack of ARM support. Since ARM devices have begun approaching the GHz range, they have become more suitable for personal computing devices - not just embedded controllers. The primary reason for the delay, was that it was traditionally rare to find ARM processors with a dedicated floating point (FP) unit (essentially a prerequisite for FFTW).
However, with the introduction of the ARMv7 architecture and the Advanced SIMD Extensions (NEON), performing high-throughput floating-point processing became a serious reality. BeagleBoard made it possible and affordable for the masses to start tinkering with Cortex-A8 and NEON with the OMAP3 series of SoCs from Texas Instruments (who continues to be a world-class leader in producing ARM silicon... wink, wink).
I've been working with ARM devices for several years, and have never lost one iota of interest. However, most of the devices I'd used for work (mainly ARMv4t and ARMv5te) were distinctly less powerful than the OMAP3. So once I heard about the project, I picked up a BeagleBoard almost as soon as they became available. As next generation chips become available (i.e. the OMAP4 series), the availability of ARM-based personal computing devices is coming closer and closer. For example, although Intel-based netbooks are great, I always found that they consumed too much power, or the fan was too loud, or the became too hot, or that they were just too bulky for my purposes. In my opinion, a fanless, low-power ARM chip would most certainly dominate the netbook / tablet market. Furthermore, ever since I started my bachelor's degree, started working, and then subsequently started my master's, I always thought it would be super-cool to have the best graphing calculator money could buy for doing things like spectral analysis. Seriously - how cool would it be to just draw your mobile and do a quick simulation and spectral analysis of a radio channel or to provide a real-time scope reflecting the sounds that are all around you!? I thought it would be pretty cool, in any case (yes, i am a nerd).
Like any self-respecting open-source junkie embedded system's engineer, I immediately thought of GNU Octave and FFTW.
Hence, the goal of this project was to speed up FFTW performance on NEON-enabled arm devices. That involved three primary feature additions and a demonstration.
List of Goals
- extending the FFTW SIMD interface to support the NEON instruction set
- adding a performance counter, so that the FFTW planner could accurately determine which algorithm was faster (rather than using approximation methods)
- adding code to produce faster transforms
- provide a demonstratable speedup (i.e. graph, screencast with GNU Octave)
GSOC 2010 is winding down to an end.
- FFTW SIMD Interface (complete)
- Performance Counter (complete)
- Speed, Speed and more Speed (approximately 80% complete)
- Demonstration (75% comoplete)
FFTW SIMD Interface
The NEON SIMD interface that I implemented can be configured with the '--enable-neon' option for FFTW. By default, it uses hand-optimized inline-assembler routines, but you can change that with '--enable-neon-intrinsics' if you would prefer (discouraged). The routines are used by FFTW's in dft/simd/codelets and rdft/simd/codelets.
Performance Counter
The cycle counter (sometimes called performance counter) was originally given to me in a demo app by my mentor, Mans, and I basically just had to coerce it into the FFTW codebase and ensure that it was getting turned off and on correctly during regular FFTW usage (which required a bit of debugging). You can enable the cycle counter with '--enable-armv7a-cycle-counter'. The cycle counter is crucial to having an optimally performing FFTW library. If it is not enabled, then FFTW purely uses estimation methods for optimization.
Speed, Speed and more Speed
Speed. That's what is most important after all, right? I spent quite a bit of time at the beginning of the project familiarizing myself with the many intricacies of the NEON instruction set, getting the correct habits down for alignment, scheduling, and so on to produce the best throughput for parallel arithmetic. After implementing the SIMD interface in FFTW, the initial results were not particularly impressive and only made for a 1.5x to 2x increase in MFLOPS (as estimated by benchfft-3.1). I was aiming for a 10x increase in performance. To better gauge the potential, I put together an interface for FFTW to use the well-known and very fast power-of-two (POT) transforms of FFMPEG (see libavcodec/avfft.h from the ffmpeg git repository). This was done in an architecture-agnostic manner so that it could be used on any supported platform (not just ARM / NEON).
The FFMPEG routines blew way past what my SIMD interface had done which was foreseeable, since all of the ffmpeg routines for NEON were written in hand-crafted assembler. Rather late in my project, I realized that the bottleneck was really poorly implemented memory copies. To be a bit clearer, you might need to read up about the Cooley-Tukey algorithm (basics of the mixed-radix DFT). Essentially, when one computes the DFT of, say, a length N signal using two composite transforms of length N1 and N2 such that N1*N2=N, the input for N1 and N2 transforms are not contiguous in memory. The solution to that problem is to either a) copy the input to a contiguous section of memory, or b) use somewhat more complicated indexing routines. However, since option 'b' could have different indexing systems for virtually any composite transform, since it could also incur cache penalties, and lastly since it maked life very difficult for writing efficient SIMD code, option 'a' is really the only alternative. So after implementing the SIMD interface, the resulting problem boiled down to using NEON instructions to optimize memory transfers to and from contiguous regions (what FFTW calls a rank-0 transform). I was working on that part up until the last day, and most of the groundwork is laid out, but I just didn't have time to get to the end (my MSc thesis demanded the major part of my time).
So, as it stands, POT transforms are ~10x faster because they simply fire-off a call to FFMPEG's routines, but non-power-of-two transforms (NPOT, which FFTW is specifically renowned for) only exhibit the increase gained from my NEON SIMD interface at ~2x. The good news is, that the NPOT transform algorithms generally use a recursive or composite strategy to calculate the transform using composites of small prime numbers (such as 2, 3, 5, 7, 11, 13, etc). Actually, the NPOT algorithms that FFTW utilizes will theoretically work at the same approximate asymptotic complexity as the POT algorithms. So, once again, the problem simply boiled down to optimizing rank-0 transforms (strided memory copies).
The demonstration basically consists of graphs showing performance (see my project blog) and ultimately a screencast or video to show the real-world applicability of NEON optimizations to something like GNU Octave.
As for the video demonstration, within the next few days I'm planning on putting together a small screencast to show a real-world application (yaay!) using GNU Octave. The time it will take for the 'fft' command to execute will then be noticably less, which is great if you're planning to use GNU Octave on a mobile device. Naturally, Octave has about a billion other things that still need to be optimized for ARM / NEON, but that is a completely other project.
Build Instructions
coming soon
Why would someone want to go through FFTW just to get to the good stuff in FFMPEG?
That's a really good question, and I have an equally good answer. The main drawback of using FFMPEG is that it only works with POT transforms (and works really well at that). However, as you may find when working with very large datasets or multidimensional data (neither of which FFMPEG provides a handle for) you will quickly find out that your will run out of memory by using the traditional POT algorithms, because the only way to compute a NPOT transform with FFMPEG is to zero-pad it to a POT length. So, for example, if I wanted to compute the transform of a length-32769 ((2^15)+1) signal without getting the side effects of windowing, FFMPEG would require that I pad the signal to a length of 65536! This can have a major impact when one has limited memory resources (and cache size), like on the BeagleBoard or virtually any other ARM-based device.
On the other hand, FFTW has the ability to split the work of a length-32769 transform into composite transforms of 3, 3, 11, and 331. Recursively, FFTW can also reduce the prime-length-331 transform into smaller sized transforms using Rader's algorithm. FFTW continues this recursion, measuring the execution time of several different strategies (not unlike Dykstra's algorithm of computing the shortest path through a directed graph), until it reduces the problem to several, small, prime-numbered composite problems. In this case, it could fire-off a POT problem to FFMPEG or use the internal codelets to compute a length-3 composite transform, or virtually any other algorithm that it sees fit. FFTW then becomes a dispatcher of sorts, and a compiler of fast DFT algorithms, even for prime and NPOT lengths. Furthermore, it then stores the strategy so that if you have to perform the same computation in the future, you already have a plan to do it quickly.
Really Dirty Technical Details
coming soon


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Captain's ReportA Competitor Ready for Any ChallengeThe 230 SE is a Tough Package to BeatBy Capt. Rob SmithSea-Doo is crushing the typical image of the family sportboat with the Sea-Doo Challenger SE. From the front or side, looking at this craft you only seem to notice an odd line or shape, not really able to figure out what it is that has caught your eyes. Looking inside, you see enormous spaces with room for plenty of friends and family, elegant touches and some eye-catching and interesting features. When you get around to the back it hits you like the proverbial beer truck. That's a jet boat?! No, this is a direct-drive family oriented open sport boat with features for dad, mom and the rest of the family.Sleek Design and Modern LooksThe Sea-Doo Challenger merges classic lines with modern design and engineering to deliver a sportboat that meets the challenge of today's water-sport driven family. As more boats are added to the water every year and water sports becomes more focused on precision and speed, it is critical that the design team keeps in step. This new model does just that.Starting at the bow, there is an ample anchor locker that has a cradle for the Danforth style anchor and room for typical rode on a boat this size. Cleats are pull-up stainless steel, and bow rails are low-profile and easy to reach. Seating in the bow is tremendous. At least six can comfortably gather up front. Large marine speakers deliver the tunes to the bow and lighted inset drinkholders are on both sides. Lift the seats up and you find a neat system for protecting gear stored inside. A rubberized grass mat system allows any water to drain down to the bottom and away while softening the bumps along the way. Under your feet, snap-in carpet softens the sole and makes clean up a snap at the end of the day.Innovative Features ThroughoutStepping on back you find the first major surprise on the SE, a fold and stow retractable windscreen with door in the walkthrough. This pocket door system simply pulls out of the driver's side pod. You flip up the window and lock it in place, then lock the entire door in place with a barrel latch. Another great feature about this system is that it is all tempered glass so you have a truly open feeling looking forward while blocking the chilly morning breeze from the main cockpit.The companion and driver's seats are comfortable bucket seats with swivel and slide adjustments to keep you in the conversation and having a clear view ahead underway. Speakers on both sides of the seats provide great sound to the main cockpit. A sturdy stainless grab bar gives the rider more confidence until they get used to the power of the optional 430-hp supercharged engine package. The two boxes in the companion station house the stereo head, 12-volt adaptor, and plenty of room for bottles of tanning lotion, and more. In the floor between the seats is a huge locker that has a rubber pad to protect the skis and any other long items you need to stow, or to keep the life jacket kit in easy reach.Behind the WheelThe helm station is laid out well for easy visibility of all instruments. Lighted and well labeled rocker switches control power. The top of the dash has a pad to protect and hold your glasses, keys and phones. Split throttle and shift levers are on the side gunnel with a padded arm rest that has a drinkholder just below. Our test model had another great option, electric retractable windows to really open up the feel underway. Push a button and the windows come down or go back up just like in your car.Moving on back, the aft cockpit offers another huge sitting space with wrap-around seating benches. Under the starboard bench is a handy carry-on Igloo cooler for drinks and beverages. Over on the port side is another padded storage box. The sunpad on the back covers the engine box. Under the pad, the table is stowed making it easy to find and easy to set up. The stern light stows in clips in the fiberglass tray that lifts out to gain access to the engines. With the engine cover down, the sunpad makes a great place to hang out at anchor, sit comfortably to put your skis or wakeboard on or just relax and watch a sunset. Across the back are numerous handholds for getting back aboard as well as a concealed telescoping swim ladder.If you have never experienced a direct-drive sportboat, you are in for a wonderful surprise. If you did years ago, you need to try this one out before you set your opinions, as they have changed drastically. The Sea-Doo 230 SE will please just about everyone and will certainly gain the respect of hard-core I/O users, and likely convert many!
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Back in September, the delightful Wednesday Chef cooked a Regina Schrambling recipe for tamales. She was not impressed. No disrespect to Ms. Schrambling, but the recipe was a mess from the get go. It was supposed to make tamale-making simple by substituting grits for masa, but there is no easy way to the culinary bliss that is a tamale.
Ever since I read that post, the blogging side of my brain has been begging to write something on the subject. And now that December is upon us, there's no better way to present a post (or two or three) on tamales than to wrap it up in holiday garb.
Why do I write about tamales now? Easy answer—tamales are a traditional holiday food in Texas and the Southwest. And while you can buy them just about anywhere in that part of the country, they are traditionally made at home. And one of the best hallmarks of the season is having a tamalada or tamale party.
Why would you devote a whole party to making tamales? Simple: they're very labor intensive. They're not difficult to make, but much time is needed and the more hands on deck the merrier.
Preparation is everything with a tamale party. First, fill your guest list with people who like to work with their hands, cook and eat. It'll be no fun if you invite a group who'd rather be playing Scrabble. Second, you'll need to do a lot of cooking and shopping before the big day, otherwise you'll never get to the main event itself—rolling and steaming the tamales. Dishes to prepare before the party would be your tamale masa, fillings and sauces. You should also have bought plenty of dried corn husks (sure, it could be considered cheating but corn is out of season and it's easier to work with dried husks than fresh ones).
Masa is the base of your tamale. Traditionally, masa was made with lard, but you can also use vegetable shortening. As for your fillings—anything goes. Think of the slab of masa as a blank slate, receptive to anything you wish to inscribe upon it. Traditionally, chicken, pork, cheese with rajas and dried fruit (for sweet tamales) are used. But you can also fill your tamale with beef, beans, grilled vegetables or chocolate. Whatever your heart (and belly) desires!
Finally, if you don't own a tamalera (a pot designed for steaming tamales), make sure you have a large pot that can be fitted with a large steam basket. I use a pot that's about two feet tall but your standard Dutch oven should suffice.
And that's all you need to prepare. Now plug in your chile-pepper fairy lights, clear off your table, pull up some chairs and get ready to pat, stuff and roll. If you've never tried making tamales, this is a food rooted in fellowship; doing it alone is not only counter-productive but sorely lacking in fun. Rally your friends and family and get ready for not only a memorable meal but a whole lot of communal joy.
Next time, I'll tell you how to assemble the tamales. But first, I'll leave you with a recipe for your masa:
Tamale masa:
2 1/2 cups chicken or vegetable stock
2 cups lard or vegetable shortening
1-2 tablespoons salt to taste
5 pounds fresh masa
Alternatively, if you don't have access to fresh masa, you can use masa harina. I use an equal amount of liquid to masa harina, say 12 cups of masa harina and 12 cups of liquid.
Place the fat in a mixing bowl and beat until fluffy
Alternate adding the masa and stock about a cup at a time, beating until completely mixed—about 5 to 7 minutes or until the dough is thick yet malleable
You can test for doneness by throwing a small dollop into cold water. If it floats it's ready, but if not, keep beating. Will keep in the fridge for several days. You can also add a couple of tablespoons of chile powder to the mix, Or if you want to make sweet tamales, substitute sugar for the salt.
Makes 60 tamales
Have you ever been to a tamale party? What did you think?
Thursday, November 30, 2006
Let's make tamales: part 1
32 comments:
- matt said...
Both of my grandmothers made tamales during the holiday season, and at the time I was too young to really pay attention to the process, although I knew we were in for someting special when all my aunts came over and the house filled with the unmistakeable aroma of all that masa!
Now that I'm older my granmothers have both passed and my own mother just doesn't want to go through the effort of making dozens upon dozens of tamales. Sad but true.
This Christmas I finagled an invite to a friend's mother's house for a tutorial in Guatemalan-style tamales. They're similar only in masa and spirit, but I'm not slighting them – they are a delicious alternative to tamales from Texas!
- Homesick Texan said...
Matt--What a wonderful memory! I've never had Guatemalan tamales--how are they different?
- Sarah said...
When I was growing up, it was a big treat for us when my mother, who's from Los Angeles, made tamales. She used beef brisket and frightening amounts of lard, as I recall . . .
- popeyemoon said...
I only been to two as a kid .I did not like the way they cooked a whole hog head it grossed me out. But I sure did love the tamales. I would like to make my own but I will use a different cut of meat. I am living in east Texas now,Houston when I was young.
- popeyemoon said...
And for a fix on chicken fried steak look up dallasfood.org bye.
- Luisa said...
Fantastic idea! I'm so glad you posted something about tamales. After all the responses to my unhappy post, I figured I'd have to give tamales a fair shake the next time around.
- Homesick Texan said...
Sarah--Lard may be (a bit) frigtening, but it makes anything taste good.
Popeyemoon--We don't have the space to cook a whole hog, but what a memory! Very authentic!
Luisa--Thanks! As I said, I felt so bad for you. Here you were, just discovering the joy of Mexican food, only to be thwarted by a terrible recipe. And tamales are soooooo amazing.
- Mary Sue said...
Grits instead of masa!? Oy gevalt!
I keep getting this urge to roll tamales, but 1) not that insane [yet] and 2) just got a thing in the email from the best local taqueria [they tend to suck here in Oregon, along with Indian restaurants, because we got a lot of people who don't like 'spicy food'] with the order form for tamales.
- Yvo said...
Sadly, I don't think I've ever eaten a tamale...
PS I like Scrabble just as much as eating... ;) No wait... I like doing both at the same time.... hahahaha.
- Chicken Fried Gourmet said...
Oh this looks interesting, I have made tamales before and they are definitely labor intensive but so worth it. For Christmas this year I am thinking of making a recipe of Tim Love's that is Duck Confit Tamales with a blackberry mole sauce.
- Danielle said...
So, when's the party? I'm ready to come over and make tamales with you!
(Yvo, I really like Scrabble, too!)
- Ivonne said...
Besides making me crave tamales, I had to laugh when you referred to the blog side of your brain writing a post. I do that all the time!
- Stephanie said...
Let me know if you're holding one of these parties. I would LOVE to come learn from you and join in the fun.
What a terrific idea and insight into more of your Texan roots.
- Homesick Texan said...
Mary Sue--Oregon may not have good spicy food, but it has many other culinary delights.
Yvo--How sad! You must try one, immediately!
Chicken Fried G.--Blackberry mole? How intriguing. Sounds delish.
Danielle--I'll let you know, probably in January.
Ivonne--Whew...glad I'm not alone!
Stephanie--I'll let you know!
- melissa mcgee said...
when i still lived in dallas, a couple of my friends that worked with me at the police department would have tamale parties, and i was invited a couple of times, usually right about this time of year. i didn't help with the actual preparation of the masa or the meats, but with the rolling. there were bubbling pots of mysterious yet intoxicatingly scented liquids (don't know what that was) and the soundtrack to all of our rolling was blaring tejano music. FUN! i remember spreading masa on the husks until i had blisters on my hands, but we had a blast, and the pay off for attending the tamale party? DOZENS of delicious tamales that were ALL MINE!
- Homesick Texan said...
Melissa--Yes! That's the best thing about a tamale party--taking home dozens of tamales!
- christine (myplateoryours) said...
I have heard about tamale parties but have never finagled an invitation to one. There is nothing like that steamy, spicy, corny aroma that wafts out of a freshy steamed tamale. I've burned more fingers that way.
- Stephanie J. Rosenbaum said...
Don't be afraid of the lard! In NYC, you can get fantastic fresh lard from natural pasture-raised pigs from Flying Pigs Farm--they sell their lard at the Union Square and Grand Army Plaza (Bklyn) greenmarkets. I used it for my thanksgiving apple pie and it was awesome. Better for you than nasty Crisco, too. One question: when you say fresh masa harina, do you mean the ground hominy that packaged like flour in big bags? I remember that a bunch of the Mexican and Central American grocery stores (like La Palma Mexicatessen) used to sell fresh masa dough for tamales at this time of year...
- Julie said...
I have never been to a tamale party and since I know no one who makes their own tamales I see no chance of getting invited to one. Obviously I need to have my own one of these days.
- Homesick Texan said...
Christine--Sounds like you need to throw your own tamale party.
Stephanie--Thanks for the tips on where to buy fresh lard in the city, I've been wondering where to get the good lard short of rendering it myself. And yes, I do mean the masa harina that comes that comes in 5 lb. bags like flour.
Julie--You should definitely host one! I'll be posting another post on techniques soon.
- Carol said...
I'm from San Antonio...born and raised TEXAN. I love tamales so much I've created over 40 new delicious flavors. I am a tamale party planner and enjoy hosting/teaching tamale cooking every year. I've been to New Mexico twice this year...the chilies are awesome but the tamales are not as good as mine. I would love to visit New York City and show them how simple homemade can be. There is no comparison between store bought and homemade anywhere in the world.
- Dana said...
Thanks for the post! I threw my own El Paso-ex pat tamalada in Canada. I love & crave tamales and knew better than to try and buy them up here.
- MagicWoman said...
I love this post! I'm a Texas transplant (also an Air Force Brat) here in Minnesota. Believe me, finding Tex-Mex has been difficult - if not impossible. But this post does remind me of when I discovered that Hormel tamales weren't what authentic tamales really tasted like. My roommate introduced me to the tamale party making process. I came away (13-16 hours later) with a great appreciation for "authentic" tamales. The party was fun...the tamales out of this world!
- Thomas Morris said...
Liked your post. I decided to get brave this year and try some myself. This was my effort: http://thomastheaccidentalgourmet.blogspot.com/2010/01/tamales-vato.html
- Anne Fuller said...
I don't know if anyone ever answered they question as to the difference between Tex-Mex or Mexican tamales and Guatamalan ones.
Guatamalan tamales are wrapped in banana leaves, The masa mixture is also cooked like grits to the consitency of mashed potatoes. The assembly is different also. The filling usually includes the meat, spanish olives, capers and gound pumpkin seeds. Instead of rolling to create a wrapping of masa around the filling. Guatamalan tamales are done with a spoon of masa in the middle of the wrapper with a bit of the filling and then the banana leave is folded instead of rolled.
Steaming and eating is about the same. However, I prefer the more traditional corn husk tamale.
- Duane & Patricia said...
I know this was written a long time ago but I just had to write since we all read the comments. I was a little surprised that you said to through out the pork broth in part 2!!!! Use it to mix the masa instead of chicken stock. And that broth has a lot of life in it. Freeze it to use in soups or for gravy if you don't use it for the masa. It makes the whole thing real. I still use your recipe for tortillas. Best I have found. Thanks
- Lisa (Homesick Texan) said...
Duane--Great idea! I'd never write that now--as you noted, this was done many years ago. Thanks!
- Katherine said...
Hi, I absolutely love your site. I've lived in NYC too and sought out the green sauce from ninfa's to no avail. Living in ireland and just recently visited Houston & Austin, I completely stuffed myself full of texmex. However, wanted to share w/you my first experience of a tamale when I moved from ireland to houston at tender age of 25 i proceeded to try eat the husk of the tamale LOL and thought they were horrible. But being invited christmas eve to a tamale party completely changed my mind about these fab morsels. I regularly tuck into 1 or 2 @ JFK when my children kindly bring them from texas. Needless to say mortified or not, it began a love affair with texan food, like the people wonderful, diverse & incredible!! Katherine
- Anonymous said...
I make tamales for my family a lot here. I have a little trick I use to give them a little flavor. I marinade the meat over night in a chipotle rub then I fire up the grill in the morning and sear them using smokey mesquite wood. I usually let the meat smoke for about 30 min. Then I toss it all in the crock-pot till it falls apart. When I make the masa I use Maseca and vegetable shortening. I toss a tablespoon or 2 of Cajun seasoning in and beef broth. Occasionally I replace the broth with a can of pureed Rotel instead.
- Anina said...
I'm a little confused about the Masa ingredient. If I am using masa harina, and mixing with liquid as you said, would I just mix enough in equal parts until it reached a weight of 5 lbs? Or should I use 12 cups masa harina and 12 cups liquid in place of the 5 lb masa? (and this is all in addition to the 2 1/2 cups stock, right?)
- Lisa (Homesick Texan) said...
Anina--If you're using masa harina, I suggest you follow the directions on the bag for the amount of masa that you want to make. 12 cups would make a lot of tamales, and you might not want to make that many!
- Anonymous said...
Rice cooker can be used to steam the tamales as well.
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Each week we scour the web for insightful articles to share with the Founder Institute network.
This week's top articles include 4 things investors need to know about your startup; 10 important startup metrics; why entrepreneurs must have thick skin and soft hearts; and more.
Check out our must read articles for the week of December 29 - January 4:
|4 Things Investors Need to Know About Your Startup
|Angels, venture capitalists, private equity firms and mutual funds all evaluate investments on the same four basic criteria. At the various stages of a company's evolution from brilliant-insight baby to billion-dollar behemoth, those investors will weigh your attributes differently. When you pitch your company for funding, focus on these four topics:
|Your Startup's 10 Most Important Metrics
|Here are the ten metrics I've found to be most useful in board meetings. They answer the questions of how should a startup founder might measuring the business at the highest level. You should have many more metrics than these, but I've highlighted the ones that I recommend presenting to your board and reviewing each week.
|Can-Do vs. Can't-Do Culture
|Lately, it has become in vogue to write articles, comments and tweets about everything that's wrong with young technology companies. Hardly a day goes by where I don't find something in my Twitter feed crowing about how a startup that has hit a bump in the road is "fu&%@d," or what an "as*h%le" a successful founder is, or what an utterly idiotic idea somebody's company is.
|7 Reasons Entrepreneurs Must Have Thick Skin and Soft Hearts
You will find when you have developed thick skin and a strong heart the word "procrastination" is no longer a part of your vocabulary. You will not only be unafraid to do uncomfortable things anymore, you will actually be excited to do them. Nobody puts off something they are excited about. So go do what you don't want to do, go after what you want, and take every shot that you have to in order to give yourself a chance to achieve your goals and live the life you truly want.
|10 Signs You're Not Cut Out to Be an Entrepreneur
About half of Americans dream of opening their own businesses, according to a recent survey by the UPS Store, but with 50% of small businesses failing within the first five years, how do you know if you're an entrepreneur ... or a "wanna-preneur"? Before you take the leap, Steenerson suggests taking an honest inventory of your skill set. He offers these ten clues that you're not cut out to launch a business:
Like this article?


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STANFORD — Watching the NCAA tournament is a whole lot more fun when you can root for a cause as well as a team. This spring, that task has never been easier.
What is the cause? I suppose you could define it as a tiny life raft of integrity in a sport swamped by hypocrisy.
Or more specifically: The cause is the concept of juniors and seniors — you know, real upperclassmen — being the focus of your team's starting lineup rather than freshmen who are just passing through in a "one-and-done" scenario.
Stanford's players did not nominate themselves as flag bearers for this cause. But it is a big part of their identity right now — as well as the identity of opponent Dayton, along with several other teams left in the Sweet 16.
The Flyers and Cardinal, bless them, still cling to the quaint notion that a triumphant college team can be created by developing players over the course of three or four years, molding them into experienced winners.
This puts those teams at odds with other programs, such as Kentucky and Kansas, that strategically recruit uber-talented high school players who more or less declare they intend to stay in college for a single season before turning pro. Thus, the one-and-done terminology. And thus, the celebration by old-school types last Sunday when Stanford's veteran lineup defeated a Kansas roster filled with one-and-done candidates such as Andrew Wiggins, hyped as a potential NBA No. 1 pick this summer.
Johnny Dawkins, the Stanford head coach, was asked this question Monday: What would happen if he ever presented a declared one-and-done recruit to the school's admission office for approval.
"I've never had to do that, to even find out," Dawkins said, with a quizzical grin. "Philosophically, I'm not a one-and-done guy."
Easy to say. But not always easy to live by.
Philosophically, Socrates was also not a one-and-done guy. The ancient Greek thinker always asked a series of questions when examining a topic before reaching a justifiable conclusion. However, Socrates never faced the temptation of taking a one-and-done shortcut with millions of dollars at stake for schools and coaches in March Madness.
That temptation leads otherwise fine academic institutions — including Dawkins' alma mater, Duke — to make unfortunate compromises for the pursuit of basketball glory.
Thus, even though Stanford is merely doing what Stanford is supposed to do by guiding players toward their diplomas, we should probably not take it for granted that Dwight Powell will soon be receiving a degree in science, technology and society.
Powell is Stanford's best player, a 6-foot-10 senior starter at power forward. He was highly touted enough that he could have turned pro after his freshman season. A year ago, Powell was definitely in position to leave Stanford early after earning All-Pac-12 first-team honors. His mother was suffering from cancer and would tragically die in September.
To help such players decide whether to leave school, the NBA issues an evaluation report that outlines their strengths and weaknesses, as well as their projected draft slots.
Such a report arrived at the Cardinal basketball offices 10 months ago. Dawkins and an assistant coach made it available to Powell, if he wished to see it. He didn't wish.
"He told us, 'I'm not even going to look at it,' " Dawkins said. "He said that he'd already made up his mind to come back for his senior year. One reason he came here was for a Stanford degree. He knew that was important to his mom."
Powell confirmed the story, saying that to this day, he has not seen the evaluation sheet. But wasn't he the least bit curious to peruse it?
"Of course I was curious," Powell said. "I'm still curious. But I don't like to have too much on my plate as mental distractions from what I need to focus on."
Which, lest we forget, is the knotty task of being a college student en route to a degree, as well as a college basketball player. Kudos to the teams left in the NCAA tournament who recognize this mission. No kudos to the teams that don't, especially Kentucky, which under coach John Calipari won the 2012 national title with a bunch of quick-exit freshmen and keeps trying to repeat that plug-and-play formula.
Don't blame Calipari. Blame his school's administrators. In 2005, the one-and-done wave swept into college ball with the adoption of a new NBA collective bargaining agreement. The CBA forbids any NBA team from drafting or signing any player who has been out of high school for less than one year or was less than 19 years old. Before then, any great high school player could turn pro right out of high school if he wished. After 2005, those players were basically forced to play a year of college ball somewhere. But no school was forced to take them.
How does that decision act out in the university president's office, anyway? Sir, we need to admit some basketball players who will only be here for a few months, have no intention of graduating and will take away valuable spots in the classroom from students who actually want to earn a degree. Sound good? Just sign off on it right . . . here.
Sooner or later, the one-and-done rule must go. It should be replaced by a rule similar to college baseball, giving young athletes the option of either (A) turning pro right out of high school or (B) choosing to accept a scholarship but committing to stay in school three or four years if they do.
Victories by teams such as Stanford show the benefits of (B). This weekend, the war for college basketball's soul continues.
Contact Mark Purdy at email@example.com. Follow him on Twitter at twitter.com/MercPurdy.
South Regional semifinals, at Memphis, Tenn.: Dayton (25-10) vs. Stanford (23-12), 4:15 p.m. CBS
Cardinal with manageable road to Final Four. PAGE 3
class acts
Through 35 games this season, 2,448 of Stanford's 2,544 points (96.2 percent) have been scored by juniors or seniors. The Cardinal's top eight scorers are all upperclassmen. Here's a look at those players:
Player Points
Sr. Chasson Randle 18.7
Sr. Dwight Powell 13.9
Jr. Anthony Brown 12.5
Sr. Josh Huestis 11.1
Player Points
Jr. Stefan Nastic 7.2
Sr. Aaron Bright 5.9
Sr. John Cage 3.3
Sr. Robbie Lemons 2.1
According to draftexpress.com, only one of the top five college freshmen expected to enter the NBA draft remain in NCAA tournament field. Here's a look at those five freshmen:
Player (predicted pick) School NCAA status
Andrew Wiggins (1) Kansas Eliminated
Joel Embiid (2) Kansas Eliminated
Jabari Parker (3) Duke Eliminated
Julius Randle (4) Kentucky In Sweet 16
Noah Vonleh (7) Indiana Didn't qualify


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SCCA 2013: Celebration Lunch to take place at Hove in May05-Apr-2013
As part of the Sussex Cricket Combined Appeal 2013, there will be a special Celebration Lunch in honour of former Sussex and England Captain Tony Greig and former Test Match Special commentator, journalist and MCC President Christopher Martin-Jenkins, both of whom passed away at the turn of the year.
The appeal is to help raise funds towards two local based cricket charities, the Sussex Cricket in the Community Trust (SCCT) and the Sussex Cricket Museum and Educational Trust (SCMET).
The lunch will be held in The Montefiore Hospital Boundary Rooms at The BrightonandHoveJobs.com County Ground, Hove, on Monday 6th May and it is fully supported by both the Greig and Martin-Jenkins families.
The speakers will be former TMS producer Peter Baxter and former Sussex Captain John Barclay. The MC for the event will be Michael Simkins, Author of 'The Fatty Batter', Eastenders actor and an all-round Sussex fanatic.
Tickets are priced at £30 and are available by heading to www.sussexcricketworld.com or via postal application to Richard Barrow, Sussex County Cricket Club, Eaton Road, Hove, BN3 3AN.
Richard Barrow, Vice Chairman of Sussex CCC said, "Everyone connected with cricket and particularly here in Sussex were devastated to lose two of the finest and most influential men of the past forty years within a few days of each other.
"This lunch provides an ideal opportunity for all cricket supporters to show their appreciation and pay their respects in a positive environment by celebrating in a joyous tribute to the lives of Christopher and Tony.
"An entertaining day is guaranteed; it will not be a day for black ties".
Above: Tony Greig in the Spen Cama Pavilion on his visit to Hove last year


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CES slideshow: Gadgets galore at opener
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LAS VEGAS The Consumer Electronics show curtain raiser, dubbed "CES Unveiled," offered a glimpse of consumer market trends and how small and mid-sized companies are leveraging emerging technologies to create variations on existing products.
One unmistakable trend here is the proliferation of devices using wireless (Wi-Fi and Bluetooth) and sensors, along with gadgets designed to work with apps running on smartphones and tablets.
In the pages that follow, we highlight some of the latest devices that just might catch on with consumers in 2013.
A stylish stylus
Dexim Santom USA showed several products, including the "Music Talking Stylus" designed for use with iPhones and iPads. Besides serving as a touch-screen stylus, the pen communicates via Bluetooth to your smartphone and tablet, allowing users to wirelessly listen to both music and phone messages. The stylus comes with a built-in volume button.


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Either you or your partner has tested positive for HIV. Now you want to become pregnant. Is it an impossible dream?
Many people with the HIV virus are living longer and living healthier, and the number of deaths from AIDS has decreased. With a more hopeful future, it is no wonder that people with HIV are wondering about the possibility of pregnancy.
The decision to pursue parenthood is a complicated and difficult one for many people with HIV. High-tech procedures can minimize the danger of passing the virus on to a partner or fetus. But no matter which technique is used to achieve pregnancy, there is a chance the child can become infected.
There are other factors to consider, as well. Will the HIV-positive parent live long enough to raise the child? Will the child's quality of life be compromised by the parent's illness? Can the parents designate a guardian? Parents who have HIV must have the courage to face tough decisions about the future, including their own mortality.
People with HIV who wish to conceive a child can start by doing the following:
- Discussing options with healthcare providers, including ones who have experience with HIV and pregnancy
- Talking to other couples who have been in the same situation, including parents of HIV-positive children
- Exploring guardianship with family and friends
Conception techniques, risks, and possibilities differ according to which partner has HIV.
He's Positive, She's Negative
Conception when a man is HIV-positive is tricky, since logic dictates that he must use a condom to protect his partner from becoming infected.
A relatively simple procedure called sperm washing may provide a low-risk conception option that involves artificial insemination with the man's sperm. For years, this method has been used in sperm banks and infertility clinics to boost sperm potency. Scientists studying the technique have found that it lowers the level of HIV in the semen. The procedure is believed to be effective for reducing infection rates, but it does not completely eliminate the virus. Sperm washing for HIV-positive men is not widely available.
The US Centers for Disease Control and Prevention (CDC) continues to investigate sperm washing. Currently, it does not endorse the practice because its effect cannot be predicted.
You can also consider artificial insemination using donor sperm from a sperm bank. Donor sperm is automatically tested for HIV and cannot be kept if it is positive.
She's Positive, He's Negative
Artificial insemination is an option for a couple in which the woman is HIV-positive. This process puts the man's semen directly into the woman's genital tract so that she can conceive without exposing the man to the virus.
Doctors treat pregnant HIV-positive women with various medications, which can reduce mother-to-baby infection rates to less than 2%. Delivering via Cesarean section might lower the risk even more under certain circumstances. There is additional protection by not breastfeeding and treating the infant with medications after birth.
Factors contributing to the likelihood of a HIV-positive mother passing the infection to her child include:
- The stage of HIV that the mother is in
- Whether the mother is taking medications for HIV and how well she has responded to treatment
When Both Prospective Parents Are Positive
People may believe that if both partners have HIV, then they do not need to worry about infecting each other. Right? Wrong.
There are different strains of the virus, some of which are more aggressive. One parent may have one strain, and the other may have a different strain. There are tests that can determine the strain. Once that is known, proper steps can be taken to help reduce the risk of passing different strains between partners.
Difficult Decisions
If you or your partner has HIV, find out your risks and what you can do to minimize them.
- Reviewer: Michael Woods, MD
- Review Date: 08/2015 -
- Update Date: 10/31/2013 -


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Internet's largest portal on specialty travel and themed holidays – over 20,000 out-of-the-ordinary and most unusual trips! The kind you may have dreamed about, but never thought existed... From art workshops to yoga retreats, whatever your fantasy vacation is, you will find it right here! InfoHub connects you
directly with the suppliers and the experts.
Want to learn more or need consultation? Get in touch with the travel suppliers to ask questions, request free travel brochures, and book a trip.


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Welcome to Hyperion Records, an independent British classical label devoted to presenting high-quality recordings of music of all styles and from all periods from the twelfth century to the twenty-first.
Hyperion offers both CDs, and downloads in a number of formats. The site is also available in several languages.
Please use the dropdown buttons to set your preferred options, or use the checkbox to accept the defaults.
|Rachmaninov: Études-tableaux
'In Shelley's Rachmaninov series, I think this the finest achievement among them' (Gramophone)
'Peerless command and inimitable insights' (Hi-Fi News)» More
|Rachmaninov: The Complete Solo Piano Music
'A fine achievement from Howard Shelley and Hyperion alike. These superbly recorded, idiomatic readings demonstrate Shelley's virtuoso pianism and aff ...
'A significant testimony to Howard Shelley's artistry. Pianistically impeccable, he understands what Rachmaninov was about' (Gramophone)» More
|Rachmaninov: Demidenko plays Rachmaninov
'A marvellous disc … this excellently chosen selection of Rachmnaninov's finest solo piano works is played with superb panache by Demidenko ...
'A marvellous disc' (BBC Music Magazine)» More
|Rachmaninov: Violin Sonata & other works
Hideko Udagawa has performed extensively throughout the world and has captivated international audiences with her artistry and enthusiasm. On this album she is expertly accompanied by Konstantin Lifschitz.» More
|The Composer-Pianists
'Everything is of the most absorbing interest; everything is impeccably performed. Irresistible for pianists, this disc should be in every musician's ...
'Staggering feats of bravura with an effortless insouciance that defies belief. A collector's item, without doubt' (The Sunday Times)» More


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Application Deadline ExtendedMarch 27, 2012
Kansas high school students interested in careers in education have an extra two weeks to apply for the Kansas Future Teacher Academy.
This summer, as it has done since 1989, Emporia State University will host the Kansas Future Teacher Academy. Applications are available online from www.emporia.edu/jones and will be being accepted through April 20. High school counselors, educators or students interested in the academy would like more information can call ESU's Jones Institute for Educational Excellence at 1-877-378-5433.
Every year the state's nationally renowned Teachers College at Emporia hosts 25-60 high school students for five days. During the academy, participants learn about opportunities for careers in education, problem-solving and leadership skills, personal goal setting, and the use of technology in education.
For the last 10 years the academy has been held at two locations – Emporia State and Dodge City Community College – to accommodate summer schedules and geographic distance.
This year the KFTA will be held June 10-14, 2012 at Emporia State University and June 10-14, 2012 at Dodge City Community College.
Funding for the academy is provided by the Kansas legislature. Students are allowed into the academy based upon their academic standing, involvement in school and community activities, and interest in exploring a career in teaching.
The KFTA is coordinated by the Jones Institute for Educational Excellence at ESU. For more information about the academy, visit www.emporia.edu/jones/kfta/ or contact Terri Weast at 620-341-5372.
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


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General Practitioner
General practitioners are medical doctors who diagnose and treat most types of health conditions or diseases and do not specialize in any particular area of medicine. They provide basic medical service for males and females of all age groups.
General practitioners usually complete a 1- to 2-year residency following medical school. There is no board certification for general practitioners.
eMedicineHealth Medical Reference from Healthwise
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Homecoming events right around the cornerSeptember 30, 2013
Corky's put on his Blue Suede Shoes and slicked back his pompadour to welcome you to Emporia State University's Sesquicentennial Homecoming Oct. 10-13.
Elvis may have left the building, but Corky's definitely in the house. With plenty of concerts, reunions, football and socializing in store, get ready to make some Homecoming 150 memories!
Special guest Virginia Visser, Emporia State's First Lady from 1967 to 1985, will return to campus for the Class of 1963 Reunion, Blue Key Reception and Kaffee Klatch.
Here's a look at the full week's activities:
Tuesday, Oct. 8
- Emporia Symphony Orchestra Pops Concert — Movie Magic, 7:30 p.m. Granada Theatre, suggested donation of $10. Selections from some of our favorite movies — "Star Wars," "Forest Gump," "The Lord of the Rings" and "Gone With the Wind" — are among the evening's repertoire. The audience is encouraged to come in costume.
Thursday, Oct. 10
- Sam E. and Jeannene Hayes Lecture, 7 p.m., Memorial Union Webb Hall, free. Former Kansas Lt. Gov. Gary Sherrer presents the third address in this lecture series.
- Homecoming musical — "All Shook Up," Albert Taylor Hall, 7:30 p.m., Albert Taylor Hall, $15 premium seating, $12 standard, $8 standard junior (age 4 through high school), 620-341-6378 to reserve. A musical comedy with plot devices from Shakespeare built around hit songs made famous by Elvis Presley including "Heartbreak Hotel," "Love Me Tender," "Don't Be Cruel" and the title song.
Friday, Oct. 11
- Class of 1963 Reunion reception/lunch, 11:30 a.m., Memorial Union KSTC Ballroom, $20/person, reservation required. The Centennial class of Kansas State Teachers College celebrates its 50-year reunion where a lot of college memories started — the Ballroom.
- School of Business Bell Ringing Ceremony, 3 p.m., Sauder Alumni Center, free. Don't miss a significant announcement about the School of Business.
- Blue Key Induction, 5 p.m., Blue Key Leadership Room; Reception, 5:30 p.m., Skyline Dining, $25/person. Emporia State reactivated its Blue Key chapter in 2012. Join us as we induct the Class of 2013 and reconnect with members of past classes.
- Cheerleaders/Stingers/Band Reunion Reception, 5:30 p.m., Memorial Union Preston Family Room, $10/person. Stinger and Cheerleader alums will perform on the track during the Saturday football games first quarter. Band alums will play the fight song at halftime. Rehearsals for both begin at 7:30 p.m. after the reception.
- Alumni Awards Celebration, 5:30 p.m., Memorial Union Webb Hall, $30/person, reservation required. Celebrate the achievements of the 2013 Distinguished Alumni and Outstanding Recent Graduates. The 2013 Hornet Heritage Family also will be recognized.
- Oktoberfest, 6 p.m., Granada Theatre. Downtown Emporia's premier is host for the annual German heritage extravaganza, complete with food and beverages galore.
- Emporia Connection Reception, 7 p.m. King Hall Lobby, Step Show, 9 p.m. Bruder Theatre, can only be purchased as part of Emporia Connection package (see below).
- Homecoming musical — "All Shook Up," 7:30 p.m., Albert Taylor Hall, $15 premium seating, $12 standard, $8 standard junior (age 4 through high school), 620-341-6378 to reserve.
- Debate Reception, Memorial Union Greek Room, 8 p.m. free. Celebrate Emporia State's 2013 debate championships with current and former debaters.
Saturday, Oct. 12
- Athletics Hall of Honor Breakfast, 8 a.m., Memorial Union Webb Hall, $12/person, reservations required. Recognize the distinguished careers of student-athletes, coaches, administrators and supporters of Hornet Athletics.
- Alumni Coffee/Kaffee Klatch and Book Signing, 9 a.m., Memorial Union Main Street, free. Purchase an autographed copy of Steve Hanschu's pictorial history of Emporia State University while enjoying coffee, pastries and conversation with classmates.
- Emporia Connection Business Meeting, 9 a.m. Memorial Union PKP Room, free.
- Hornet Walk, 11 a.m., Memorial Union Main Street, cheer the Hornet football team on to victory as they make their way through the Kaffee Klatch on the way to the locker room to dress out for the game.
- Homecoming Parade, 11:30 a.m., Commercial Street.
- Watering Hole, noon, Milton Tennis Courts, $15/adult, $8/youth (12 and under). Join alumni and Emporia State football fans at the tailgate party.
- Football game, Emporia State vs. Southwest Baptist University, 2:30 p.m., Welch Stadium, $14 reserved with chair backs, $8 general admission adult, $6 general admission junior/senior (age 4 through high school; 65 and older), 620-341-6378 or 1-877-341-6378 for tickets.
- Alumni and Friends Post-Game Party featuring Green River Ordinance, 5:30 p.m., Memorial Union Webb Hall, $10/person. Inducted into the Kansas Music Hall of Fame in 2010, The Green River Ordinance is a legendary band that features several Emporia State alumni: Glen Andrews (BSE '71 – Biology; MS '73 – Biology; Distinguished Alumni Award - 1991) Steve Graves (BSE '73 – Speech) Bob Yoos (BS '80 – Social Studies) Jimi Pritchett (Former Student) Robert Leonard. Logan Mize will also be performing a song or two prior to his concert at the Granada Theatre. Finally, we've heard a rumor or two about Elvis being in the building that night. Join the party!
- Homecoming musical — "All Shook Up," 7:30 p.m., Albert Taylor Hall, $15 premium seating, $12 standard, $8 standard junior (age 4 through high school), 620-341-6378 to reserve.
- Logan Mize in Concert, 8 p.m., Granada Theatre, $20/person. Kansas's own Logan Mize will be performing with opening act Russell Dickerson at the historic Granada Theater in downtown Emporia. 150 VIP tickets are available exclusively through the Alumni Association for $20 each. First come, first served!
Sunday, Oct. 13
- Emporia Connection Bruch, 10 a.m., Sauder Alumni Center, $30/person. Enjoy brunch with Emporia Connection alumni before returning home. Get updates about upcoming reunions and the scholarship fund.
- Homecoming musical — "All Shook Up," 2 p.m., Albert Taylor Hall, $15 premium seating, $12 standard, $8 standard junior (age 4 through high school), 620-341-6378 to reserve.
To order tickets to individual events, go online to www.emporia.edu/homecoming or call Alumni Relations at (620) 341-6476.
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


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MONTHLY LUNCH: Postponed18-Mar-2013
Apologies for the inconvenience caused to our members, but this week's Monthly Lunch which was due to take place on Thursday 21st March has been postponed.
With the close proximity to the Sussex Cricket Society Lunch which takes place on Wednesday, there were unfortunately not enough numbers for the event to go ahead.
Please keep an eye on the website for further dates of Monthly Lunches and other events taking place at The BrightonandHoveJobs.com County Ground.


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Search for next Emporia State president moves forwardAugust 15, 2011
The committee charged with finding the next president of Emporia State University should have its job finished by the end of 2011, Deryl Wynn, chair of the committee told ESU staff and faculty Monday, Aug. 15, 2011.
"But I won't rush it just to get it done," Wynn said. "I want it done well."
Wynn presented a report of the search during the Fall 2011 General Assembly for faculty and staff to kick off the new academic year at ESU.
So far, Wynn said, advertisements have been placed in traditional higher-education markets. In addition, the search-consulting firm of Witt/Kieffer is sending about 300 emails to targeted audiences, including CEOs, presidents and chief academic officers at ESU's peer institutions, Kansas colleges and universities and those at institutions named to U.S. News and World Report's Best Master's Midwest list; as well as deans of schools of library science and of those named Best Schools of Education programs by U.S. News.
Witt/Kieffer consultants also will make phone calls to follow up on select emails and also seek out executives at leading nonprofit or corporations who would know ESU.
In the end, Wynn said, he hopes the committee will winnow the applicants down to anywhere from 10 to 24 for a second look before sending the names of three finalists to the Kansas Board of Regents. The finalists will be invited to the campus for public forums, then will be interviewed by the Regents, who will make the final hiring decision.
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


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CONCERT: JLS announce date at Sussex CCC's PROBIZ County Ground15-Mar-2012
JLS have confirmed they will perform a massive outdoor concert at The PROBIZ County Ground, Hove this summer in association with Heart FM.
After the success of Sir Elton John's visit to The PROBIZ last summer, the biggest boyband of a generation will be bringing an all new show to Hove on Monday 27th August.
They recently rocketed their already stellar success to even greater heights with the launch of their third album Jukebox, and fresh off the back of their hugely successful Sport Relief 2012 single PROUD, Aston, Marvin, Oritsé and JB are primed and ready to backflip their way into the nation's hearts once more with this brand new stage tour.
Working with a roll call of international pop-R&B production talent on their new album - who's collective CVs take in chart juggernauts by the likes of Rihanna, Ne-Yo, Black Eyed Peas and more - the lads have crafted 14 killer tracks ranging from heart-pumping techno-laced stompers to tender acoustic balladry. Simply put, they've taken the blueprint created by their hugely successful debut and blown it out of the water.
"We're still a young band with a lot to prove," says Marvin. "We had to prove ourselves every week on The X Factor, then we had to prove we were proper recording artists with our first album. Now we want to prove that wasn't just a fluke, we're here to stay."
Commenting on the summer concert tour announcement, tour spokesman Dion Clements said "JLS are, without doubt, one of the biggest bands in music today, so adding these six large-scale summer concerts to their schedules, particularly at venues which enable fans to see them close to home, is just fantastic news – everyone involved is totally hyped. We'll also be announcing some really special guest performers in the coming weeks which will make these concerts even bigger".
Speaking on behalf of Sussex CCC, Dave Brooks, Chief Executive, added "We are delighted to welcome JLS to Hove over the August Bank Holiday. Having invested £8m over the last two years in ground improvements, we are keen to become the premier open air venue on the South Coast and hosting events of this scale can only help in that aim."
To book tickets for The PROBIZ County Ground or for more information, visit www.gigantic.com or call 0844 888 9991. Tickets are priced at £33.50 per person.
Hospitality options are also available at www.sussexcricket.co.uk/jls or by contacting the club on 0844 264 0206.
Tickets are ON SALE NOW!
Disabled parking provision will be provided locally. Please e-mail firstname.lastname@example.com for details of Disabled Parking. There will be no Park & Ride in operation for this event.
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Submit News
Sugar Fueled Cars Get Closer To Reality
Jason Mick
April 11, 2008 1:31 PM
Recipient E-mail
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Percival Zhang, a scientist at Virginia Tech, leads the team which is researching the enzymatic method of hydrogen production, which they claim now holds the current record for efficiency.
(Source: Virginia Tech.)
New process emulates nature to yield most efficient hydrogen production yet
Hydrogen production is one of the hottest research topics at the present. With fossil fuel facing inevitable depletion, researchers are in a scramble, investigating hydrogen, synthetic gas, and other forms of energy fixation and production fixing solar energy into a fuel source. There remains many exotic methods of hydrogen production from
alloy catalysis of water
, to
photosynthetic cells that emulate nature by using light absorbing pigments
Now scientists with Virginia Tech, Oak Ridge National Laboratory and the University of Georgia claim to have developed the most cost-effective and efficient hydrogen production process yet. In the new process sugar, water, and a cocktail of 13 power enzymes are combined to yield carbon dioxide and hydrogen under mild reaction conditions.
The research was reported before The American Chemical Society, a nonprofit organization chartered by the U.S. Congress, which aims to further chemistry research and claims to be the world's largest scientific society. The research, according to the researchers, will help to eliminate the hurdles which the hydrogen economy faces-- production, storage, and distribution. By relying on sugar the latter problems could be solved and production would be as simple as using the researcher's production method.
Lead researcher Y.-H. Percival Zhang, Ph.D., a biochemical engineer at Virginia Tech in Blacksburg, Va states, "This is revolutionary work. This has opened up a whole new direction in hydrogen research. With technology improvement, sugar-powered vehicles could come true eventually."
The group points out that current production methods from natural gas, that hope to fuel the limited developing fleet of fuel cell hydrogen cars,
such as the Honda Civic FCX
, are too expensive and inefficient to ever see widespread use.
Microbial production remains a promising alternative
, but the yield levels are too low to currently be of much use.
Zhang and his fellow researchers are strong proponents of using biomass to produce hydrogen via enzyme catalyzed reactions. The researchers have succeeded already in catalyzing the reaction of starch, and believe they can achieve hydrogen production from cellulose as well.
In the groups experiments, starch from plant mass was combined in water with 13 different, well-known enzymes. The mixture was left to react at 86 F. The results was a mixture of pure carbon dioxide and hydrogen. The process produces less pollution than traditional energy production as it does not yield nitrate or sulfate pollutants. The new method is known as "in vitro synthetic biology" as it uses enzymes. While it did produce three times the theoretical yield of anaerobic fermentation, Zhang says much work needs to be done to up the speed of the reaction and further up the yield percentage in order to make it commercially viable.
The currently plan of attack for Zhang and his team is to look for higher temperature enzymes and carry the reaction out under a higher temperature, in order to increase the reaction speed. Enzymes are typically very temperature sensitive as they are normally proteins, which denature when in an environment with too extreme temperature or pH. The researchers also hope that by replacing several enzymes they can enable cellulose processing.
Zhang thinks that one day people will go to the grocery store and buy cellulose/starch packs to power their cars. These packs will be converted enzymatically into hydrogen, with little pollution, and carry the drivers to their destinations. Alternatively he states, a fuel-station style infrastructure could also develop.
How long until this technology is avialable? The team estimates that it will take 8 to 10 years to optimize the production to where it is competitive for automobiles, so don't hold your breath. The team also aims to create a scaled down version of the tech for small sugar-powered batteries for MP3 players and other small electronics. Its planned batteries will be similar to
those developed by Sony
or the
methanol version champion by MTI Micro
, which are being sold commercially next year. The battery technology will be deploying in a closer 3 to 5 years, so hopefully at least in the near future the realization of the technology will allow you to be rocking out to
The Sugarcubes
on your sugar powered MP3 player.
The research is being funded by the Air Force Office of Scientific Research and the Institute for Critical Technology and Applied Science of Virginia Tech.
"There is a single light of science, and to brighten it anywhere is to brighten it everywhere." -- Isaac Asimov
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I don't have much of a sweet tooth. I seldom order desserts when dining out, and when as kids we'd ride our bikes to 7-11, while the others would spend their allowances on confections, I'd always opt for a bag of Fritos.
I love Fritos. This humble little Texan chip is snack perfection for me. Its delicate curve, its strong yet light crunch, its toasted, sweet corn flavor brought out by its salty coating—all glorious! I've been known to just pop a Frito in my mouth and suck on it like candy, drawing out all of its corn goodness until the chip finally dissolves into a pile of mush. OK, that probably sounds odd, but trust me, it's fun! And when you eat Fritos, you can pretend they're good for you, as the ingredients are just corn, oil and salt—nothing artificial about these babies, they're practically a whole food.
One of the best Frito dishes is something called Frito pie. It's a bag of Fritos topped with chili, cheese and diced onions found at county fairs and football games all over Texas. But we'll discuss that another day. Right now, I'm here to talk about a crazy concoction I created for Sugar High Friday hosted this month by David Lebovitz.
I've been doing lots of cooking with Mexican chocolate lately, and I have in my possession a large inventory of Chocolate Mayordomo, an unsweetened mix of cacao beans and almonds made in Oaxaca. It's Mexican baking chocolate and not only have I used it for hot, frothy beverages but I've also used it in my chili and my mole. While I'm not prone to making sweets, after reading about a fancy-pants Manhattan chocolatier selling chocolate-covered tortilla chips for $20, I said to myself, I can do that! So with a bag of Fritos and a block of Mexican chocolate on hand, I decided to come up with a recipe for chocolate-dipped Fritos.
I melted the Mexican chocolate in a double boiler and added some sugar, some ancho powder, some cinnamon, some vanilla and a big handful of Whole Foods chocolate chips. After it melted, I tried to coat a Frito with the sauce, but it wouldn't stay—it just clumped. Now I'm not a baker, and it was probably foolish of me to try and go about this sans recipe. But, the chocolate sauce tasted so delicious I just couldn't bear to let it go to waste. So I threw the bag of Fritos in the pot of chocolate, stirred it up and voila—chocolate Frito pie!
Now I don't know if everyone would like this dessert, but I found the first couple of bites tasty. The interplay between the chocolate, Fritos and ancho powder was balanced: not too sweet, not too salty and not too spicy. And the Fritos provided a sturdy, crunchy backdrop to the fudgy, nutty chocolate. If you've ever enjoyed chocolate tamales or chocolate-covered corn nuts, you know how well these flavors play together.
So I won't leave you with a recipe, because I'm not sure what exactly I did. But if you have any ideas on how to make chocolate-dipped corn chips, let me know!
Monday, January 22, 2007
SHF: Chocolate Frito pie
I don't have much of a sweet tooth. I seldom order desserts when dining out, and when as kids we'd ride our bikes to 7-11, while the others would spend their allowances on confections, I'd always opt for a bag of Fritos.
39 comments:
- Eric said...
I've enjoyed reading your site, and being a Texan by proxy (marriage), I have a great appreciation for all things from the state and visit regularly. This post made me think about another use for Fritos, which could take the whole dish a little more lowbrow. Possibly a sweet version of the "walking taco"? The "walking taco" is traditionally a single-serve bag of Fritos, opened, and topped with some chili, cheese and onions and served with a fork. Mexican chocolate instead? Sounds good to me. Thanks!
- matt said...
Oh my goodness. Oh my my my my goodness.
Shall I call it serendipity? I made a quick frito pie this past weekend and was about to repost an old frito pie entry from the ole blog to the new site when I did my daily click on Homesick Texan.
Now my jaws are salivating and I can taste it. Salty corn goodness, nutty chocolate, some salt and spice, it really honestly sounds heavenly to me. Does that make me crazy? Gosh, I hope not.
Adam's friend made his chocolate covered potato chips for Christmas, which we quickly devoured. This just sounds better and I can't wait to give it a try.
Thank you!
- Homesick Texan said...
Eric--Thanks! I've never heard Frito pie called a walking taco, but it makes sense to me.
Matt--You're very welcome, and I can't WAIT to read your Frito pie post!
- Shawnda said...
Chocolate frito pie?! I'm intrigued. WAY intrigued.
I have fritos and chocolate downstairs. I might take a wee bit of a long lunch and make a wee bit of a mess in the kitchen :) I also have chili, so if the chocolate doesn't work out...
- Melting Wok said...
Greetings from So Cal :) Frito chips is the 2nd best munchies here next to nachos ,wholly moley, fritomoley, very creative indeed :)
- Kristen said...
Frito pie has always intrigued me — although I admit, I've never so much as been in the same room with one. Is there a recipe you recommend? Or is it just a matter of Fritos + chili + cheese + onions, all in the same... bowl? pie pan? something else?
- Chicken Fried Gourmet said...
You know what this woulg go well with ? Ancho Chile sweetened whip cream
- Homesick Texan said...
Shawnda--It's always fun to make a mess in the kitchen!
Melting Wok--Oh yes, I love my nachos!
Kristen--Yep, that's all it is. Traditionally, you'd find Frito pie made in the Frito bag. But you can also do it in a bowl and it's also served in those red-checked paper boats. Try it--it's a real treat!
CFG--Oh yes, that's brilliant! Next time....
- Judith in Umbria said...
This is stunning, and all those excessive ideas are fabulous too.
Of course I would have to fly to America to get Fritos, but I have enough fond memories to "get" this recipe in my head.
Good work, Tex.
- Freya said...
Yum! I love chocolate combined with salty things. My favourite snack for ages was a packet of salted potato chips with a bar of Kit Kat or dipping French Fries into Chocolate Milkshake. So wrong that it's right! This Frito Pie looks delicious!
- veron said...
I'm one who dipped my salty chips in cheesecake! So I'm sure I'll love this chocolate with frito chips.
- melissa mcgee said...
well you & matt are on the same wavelength!
there must be something in the air about texans being away from home and missing frito pie. i'm here IN texas and hadn't thought of it since the last time matt blogged about it. personally, i prefer frito pie right out of the bag. if i have to eat it from a bowl i feel a bit gypped, even though it's still delectable.
there's just nuthin' better in the whole wide world than a frito pie.
- Bookwormom said...
I found you googling 'authentic texas red'. :) Your blog reminds of better days when we lived in San Antonio & fantastic food was readily at hand. The other day a neighbor asked me where to find good Tex Mex locally & I told him Texas.(I live in DC BTW) He wasn't amused, but it's true.
I too enjoy the Frito bag full of chili & cheese, but haven't had or served one in ages. Good stuff.
- Homesick Texan said...
Judith--Why thank you!
Freya--Chocolate with salty things is indeed a delish combination. Never tried potato chips with a Kit Kat, though--perhaps I'll have that for my afternoon snack today.
Veron--Salty chips in cheesecake? Oh my!
Melissa--As Matt said, so serendipitious! I read somewhere they people don't make it in the bag as often as they used to b/c Frito-Lay changed the foil wrapping and the new stuff is too thin and light to handle the heaviness of the chili. But yep, it should always be in the bag, that's part of its brilliance!
Bookwormom--Welcome! And yes, it's so hard to find decent Tex-Mex anywhere else. I can't quite put my finger on it, but there's always something that's not quite right.
- Luisa said...
In Germany, you can find milk chocolate-covered potato chips called and they are - oddly, oddly, delicious.
- Melissa said...
Lisa, one of my favorite, favorite things ever is a snack from Norway called 'Smash!'. It's basically these little salty corn cones dipped in milk chocolate... Oh my god, they are so good! I think Fritos dipped in chocolate is probably about as close as it gets. Brilliant!
- Vanessa said...
Lisa - this is acutally reminding me of one of my childhood pig-out sweets: Puppy Chow. Do you know this one? It's bascially chex cereal coated with a melted-chocolate-peanut-butter mix and then dusted with powdered sugar (you shake it up in a huge ziploc bag.) I'm thinking that fritos prepared this way with a spicy sugar coating would be to die for.
- Homesick Texan said...
Luisa--Chocolate and potato chips? That I have to try! I'm loving learning about all these wild combinations of chocolate and [insert something salty here].
Melissa--You got me to Google! I asked my Swedish friend if he'd tried Smash! but he'd never heard of them. They look like chocolate-covered Bugles--remember those? Next time I'm in Northern Europe I'll have to pick up a pack.
Vanessa--Never had Puppy Chow but it sounds good! Does anyone eat Chex cereal in a bowl with milk? We always had boxes on hand to make savory party mix.
- Kristen said...
Frito pie made in the Frito bag! My admiration for this food has doubled.
- Kristen said...
Frito pie made in the Frito bag! My fascination with this food just doubled.
- Kristen said...
Aw, hell. I posted twice -- causing me to post a third time. Stupid broken interwebs.
- Yvo said...
LOL I had just read about Frito pies over on Matt's site. I saw your title and I was like ooh.... As I said over there, Fritos are my hands down, fave snack because of the salt. I let them "melt" in my mouth sometimes too. That salt just hits the right spot for cravings. I used to be more of a sweet snack person but now, definitely give me the salty snacks. That sounds fantastic though- occasionally I ah, pig out with a bag of Fritos on one side, and something sweet like soft chocolate chip cookies on the other side of me. Then I interchange; I'll eat a few salty, one sweet thing, then go back to salty, and keep going back and forth. And I wonder why I've gained so much weight *shakes head and laughs*
- Homesick Texan said...
Kristen--No worries, Blogger can be annoying sometimes. But yes! Try a Frito pie, it's excellent!
Yvo--Oh good, I'm glad I'm not alone in letting the Fritos melt in my mouth. Salt, glorious, salt! Even better with chocolate! And yes, I hear you on the weight front--food blogging sure does take its toll on the waistline!
- christine (myplateoryours) said...
God, I can't believe their are other melt-in-your-mouth frito lovers out there. I don't run into fritos too often anymore, but I got a little bag of them on a NWA flight the other day and found myself doing that. Felt like I was 12 again (but in a good way.)
- Jessica said...
Interesting. I like chocolate-covered olive oil potato chips. I think this could work.
- Mona said...
Frito pie! I'm from the Midwest, and like one of the other posters noted, we call those "walking tacos" here. I remember in grade school, "walking taco" days were the best days to buy lunch. You got a bag of Fritos and then the lunch ladies set out a whole bunch of different toppings. Some kids would dump the whole thing out into a plate, but I always ate mine in the bag. It was more adventurous that way. ;)
Loved this entry (found your journal through a post over at Simply Recipes), I'm just itching to experiment with chocolate frito pie too!
P.S. The way you eat a Frito is how I eat it as well. I seriously think it may be the only "processed snack food" (in the arena of potato chips and the like) that you can savor every bite.
- Homesick Texan said...
Christine--It's the only way to eat them!
Jessica--Ooooo, those sound delish!
Mona--Thanks for stopping by, and yes, it's always better to eat your Frito pie out of the bag. And hey! Another one who savors the Fritos.
- Anna said...
I have a recipe I'm working on. If it works out, I'll send it to you. It's like that old "Cracker Candy" but uses Fritos and Pretzels. On paper, it looks pretty gross but my test batch was good. The problem right now is I need to test it with actual Fritos. I did the test batch with Bugles.
- Anonymous said...
In college at the university of Texas i had a friend that introduced me to what he called the "seventy-five cent meal".
It is very easy to make:
Step 1: Purchase bag of fritos (maybe more than 75cents these days, but no mater.
Step 2: Open bag
Step 3: Apply "free chili" intended for use on the rotating hotdogs. Add onions if also available.
Step 4: Enjoy frito pie on the go!
Sometimes clerks would try to argue that it was an inappropriate use of the "free chili"...but the funniest response was an older man that said "They didn't know the beast they was unleashing, when they thought up that there free chili"
- sarah said...
to make the chocolate un-clumpy start the whole thing by melting some butter or heating some cream with your spices. then add the chocolate. the fat will help to give the chocolate a less lumpy gloppy. that's how i make chocolate covered pretzels... good luck! this sounds delicious.
- Anna said...
Well, thanks for the inspiration. Here's another sweet Frito treat ;). I tested this on lots of people -- the manager of our grocery store, ladies at a bunko party and my doctor's office. Everyone liked it.
Here's the link to the recipe if you want to give it a try.
- JoyBugaloo said...
Hi! My name is Gina, and I just found your site. It's great! I wanted to give two big thumbs up to what I like to call Anna's "Trashy Toffee," the Frito-based treat. It is truly addictive!
And I also wanted to ask what kind of camera you use for your pics? They look fabulous! Please drop me a reply at JoyBugaloo(at)aol(dot)com if you get a chance. Thanks!
Keep up the great blogging!
--Gina (lindseysluscious.blogspot.com)
- Anonymous said...
so many good ideas, thanks. ya'll should try a FRITO variation of my old Funyuns and a Mars bar. they are the perfect mix of sweet n salty. also try a variation on my Dorito (or Cheeto) with creamy chocolate ice cream. just a few fun ideas for a boring day...i may have to run out tomorrow and get a few things so i can have a sandwich with them, a la Frito commercial from when i as a kid... ever since that commercial, i REALLY CANT have a bologny sandwich without Fritos!!! (the small ones of course) and hasn't everyone tried the melt in your mouth thing at least once in their life? ;)
- Homesick Houstonian said...
I am a whiz with chocolate. Someone above mentioned making a ganache, that will work, but it'll be thicker and softer. My guess is, your chocolate didn't work because of the Mexican Chocolate. Mexican chocolate is nibs and sugar pressed into a cake, it isn't conched, so its not going to coat. Give it a try sans the mexican chocolate, keep all your spices and add a bit of cinnamon. To get the chocolate to harden, use a piece of marble to place the finished chips on or stick it in the fridge for a few minutes.
I love the frito pie idea though. You should shave some white chocolate to throw on for the onions.
- Jo Beth said...
I had to search a bit but wow, this one is worthy of praise. Very original recipe here. I'm impressed.
- Texican412 said...
Hi...my name is Rene and I am also an expat Texan. I am originally from the Rio Grande Valley, but I later moved to the Greater Houston Area (Brazoria County) I'm currently living in Oregon working on my Bachelor's degree.
I really enjoyed reading your Frito pie story. It brought back a lot of memories. I bought my first one at the same little hole-in-the-wall that my dad used to frequent in his teen years. I can still see the lady snipping the bag open and then ladling a steaming helping of home-made chili over the top and then sprinkling on the cheese. No onions back then...I didn't like them. Still, it was fantastic and I was hooked.
I'm glad I stumbled upon your blog. I'll try to make it by more often. :)
- The Canadian Carrabine's said...
I know these posts are old, but I've just discovered your blog. You inspired me to make kolaches (sausage and cheese), iced tea, chicken fried steak, potatoes, and gravy....all today! Soon I will be making tortillas.
But, have you had the recipe with Frito's, peanut butter, corn syrup, and chocolate chips melted on top and cut into bars. I'd have to look up the exact recipe, but oh my goodness! Just don't eat too much because you may never want it again.
- Anonymous said...
I've lived in Texas all my life and one of my favorite things to eat since I was a little kid is Fritos dipped in chocolate pudding. The big Frito Scoops work well for this but don't seem to taste as good as the regular Fritos. Though it does take forever to eat a bowl of pudding one Frito at a time.
- QuicksilverFox85 said...
The consession stand at my high school volleyball games had Frito Pies and were, despite being sans onion and in the little red and white boats, fantastic. I got at least one every game, a fact which was mentioned at the post-season dinner my senior year!
Anyway, I'm rambling. I'll definitely be trying this desert version of it at my earliest convenience.
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This mini accordion album was made from a Colorbok key chain post-it note holder found at a dollar store. You could make your own by adding a key chain apparatus hooked to a handmade accordion album though an eyelet and a fibbon tie closure. Mine has photos cut from magazines that I love and like to replicate. I used the 7 Gypsies Photograpy Journal Stickers for embellishments because there are phrases to say to photo subjects to raise confidence and smiles. The phrases were added below the photos as a border.
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Emporia State's IDT dynasty continuesNovember 29, 2011
Master's level students in the Instructional Design and Technology program at Emporia State University have been named finalists in an international design competition for the third straight year.
The selection of the project by Jason Baker of Lees Summit, Mo., and Michael Stewart of Shawnee, Kan., marked the fourth time in five years that an ESU team made it to the finals of the PacifiCorp international design and development competition, sponsored by PacifiCorp and the Association for Educational Communications and Technology. This is the eighth year for the competition.
Baker and Stewart, along with the two other finalist teams, presented their winning instructional design and development solution at the November Association for Education Communications and Technology 2011 International Convention in Jacksonville, Fla. They were accompanied to the conference by the entire ESU IDT faculty and more than 15 students and alumni.
In the PacifiCorp design and development competition, teams of two students design and develop a detailed written solution and oral report in response to a complex instructional design case study. During the year-long competition, 12 teams competed in the first round of the competition and six teams moved forward to the second round, with three teams being selected as winning finalists. The competition pits ESU's master's level students against doctoral students from some of the country's most notable programs.
Both Baker and Stewart plan to graduate with the master's degrees from ESU in May 2012.
More information about the competition and the 2011 question is online at www.aect.org/pacificorp.
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


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Originally published on July 31, 2012 6:52 am
Three women charged with blasphemy went on trial Monday in Russia in a case that's being seen as a major test of President Vladimir Putin's tolerance for dissent. The women are members of the band Pussy Riot. They were arrested after staging a punk rock protest at the altar of a Moscow cathedral.