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Note to Teachers, Parents, and other adults: please read this Important information before using this web site with children or students. Please read our Terms of Use and Privacy Notice before you explore our web site. For questions regarding permissions, please visit our Permissions Site.
Published by Macmillan/McGraw-Hill, of McGraw-Hill Education, a division of The McGraw-Hill Companies, Inc., Two Penn Plaza, New York, New York 10121.
Copyright © by The McGraw-Hill Companies, Inc. All rights reserved. No part of this publication may be reproduced or distributed in any form or by any means, or stored in a database or retrieval system, without the prior written consent of The McGraw-Hill Companies, Inc., including, but not limited to, network storage or transmission, or broadcast for distance learning.
Web site photo credits: Student: Photodisc/PunchStock; Teacher: dynamicgraphics/Jupiterimages; Family: BananaStock/PunchStock.


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Fast and attractive
Don�t wait to have your desktop ready to work! Boot time has been improved again.Mandriva Linux 2010 comes also with a 3 brand new designs: choose the one you prefer. You can also choose one of the 11 extra backgrounds contributed by community members.
Choose your own environment
We believe a linux distribution should reflect open source diversity. Mandriva Linux is the only distribution including both KDE (4.3.2), GNOME (2.28.1)all integrated. Your hardware is a bit old: use lignt environment LXDE. You are netbook user: check our integration, it�s all included in our distribution. Have a look also in Moblin, a new environment dedicated to mobile use.
Take advantage of Mandriva Control Center
Another exclusivity for Mandriva! Your system is easy to administrate. In a few clicks you can:
* migrate your data from Windows
* configure your network connection very easily (ethernet, wifi, 3G�) and manage your network profiles using an all redesigned tool
* security is easy: parental control, interactive personal firewall, security policies tool
* use guest account so that everybody can use your system in avery secure way for your data
* � and many other functionnalities

subset: commoncrawl


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Cocktail & Game Tables
These cocktail and game tables will be seeing some action! Choose from among our wide selection of sturdy, functional, conversation pieces ranging from the traditionally classic to the distinctively ultramodern. These heirloom game tables, many featuring solid hardwood construction in leather, metal, and glass will exceed your highest expectations.


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Ok! Enough Drama, whos excited about Montreal?
- Yeah, im looking forward to those strippers!
1 (6.3%)
- Im getting excited but over the drama, lets stay positive shall we?
5 (31.3%)
- Heck yeah, I don't get out of the swamp often so Im jumping out of my skin to get there!
1 (6.3%)
- OMG... its all I can do NOT to change my ticket to arrive earlier and give EVERYBODY a welcoming HUG!!!!
- 0 (0%)
- My heart is POUNDING, my emotions are OVERFLOWING, the excitement is BUILDING and I am about to pee in my pants! thats how excited I am in MEETING ALL OF YOU!
6 (37.5%)
- Well, I did just wet my pants! Im excited, oh wait.. I didn't mean it that way, really im happy excited... oh gosh that doesn't sound good either. Ok you get the drift! IM BURSTING WITH EXCITEMENT! What the heck!!!!
3 (18.8%)
Total Members Voted: 16


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Graduation stories: Veterans Chris and Amber Rea find right fit at Emporia StateMay 12, 2011
Like many new high school graduates, Amber Orton Rea took the opportunity to move away and see more of the world. The Emporian enrolled at Kansas State University and joined the U.S. Army Reserves to help pay for her education.
It was August of 2000.
Now, after two deployments to Afghanistan and Iraq, the 27-year-old is prepared to walk across the Emporia State University stage on Saturday to receive a bachelor's degree from her hometown university. Also walking is Chris Rea, Amber's 30-year-old husband, who will be picking up his master's degree.
The couple met in Manhattan. Both were college students serving in the same Army Reserve unit based in Manhattan. Amber deployed to Afghanistan in February 2003. Both Chris and Amber deployed to Iraq for 18 months beginning in 2006.
It was during that deployment that the couple, by then married, decided to transfer to Emporia State.
"I knew the college here was a really good school," Amber said, "and Kansas State tuition was going up."
Add in the support of family and the decision seems simple. The logistics, however, could have been daunting.
Chris and Amber arrived in Emporia from Iraq just 13 days before the start of the Fall 2007 semester. They had spent the last weeks of their deployment making overseas phone calls — set up for specific times that worked for both ESU staff and the Reas in Iraq — and sending emails to coordinate everything they would need to register and enroll at Emporia State.
Once released from their military duties, the couple came to the Emporia campus for a meeting with an admissions counselor, who talked to them about their programs, offered to take them on a campus tour and to meetings with their department faculty, basically anything they needed.
At the end of the day, Amber recalls, "we said, 'This is going to be a great experience for both of us.'"
Chris finished his bachelor's degree in psychology at ESU. He'll receive his master's degree in clinical psychology on Saturday. In the fall, he'll start classes at The University of Kansas for his doctorate in counseling psychology.
Amber, meanwhile, took a little longer to find her passion. Originally a broadcast journalism major, she switched to nursing when she transferred to ESU, but quickly realized that wasn't a good fit.
Once she moved to elementary education, she knew she'd found her niche. While Chris pursues his doctorate, Amber plans to earn her master's degree in special education from ESU.
Both have seen the influence of their military service on their career decisions. Chris eventually wants to work with veterans.
"I'm more aware," he said. "Being overseas, seeing people in the unit with mental health problems, stress, anxiety. … My experience and knowledge is probably more important and valuable."
He's already applied for a practicum at the VA hospital in Topeka. When he visited, he saw a waiting room filled with Vietnam veterans.
"I'll be coming into my career when lots of people are just coming home," he said, noting that he expects to spend four years getting his doctorate.
Amber also has brought her experience into her career. She did her student teaching in a fourth-grade classroom filled with students born in 2001.
"They would ask, 'Mrs. Rea, what is September 11?'"
Amber found herself able to educate beyond what was in textbooks, bringing in photos of her military post in Iraq so they could see the tents and how soldiers lived. Her deployment also gave her more of a global perspective.
"When you see how bad things can be and see how they live," she said, " it makes you realize even the worse-case scenario of students here is not as bad."
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


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U.S. News & World Report recognizes online programsJanuary 18, 2013
The online graduate education program of Emporia State University has been ranked by U.S. News & World Reports in the Top 100 programs in the nation.
U.S. News released its rankings of online programs on Tuesday, Jan. 15, 2012.
Emporia State's online graduate education program was ranked No. 86. The university offers online master's degree programs in business education; curriculum and instruction; early childhood education; educational administration; health, physical education, and recreation; instructional design and technology; master teacher; special education, teaching and TESOL (Teaching of English to Speakers of Other Languages).
"Most of our graduate students work full-time and are place bound around the state, region, nation, and world," said Dr. Ken Weaver, dean of The Teachers College. "To provide these students access to the quality graduate programs offered by Emporia State University, the online format accommodates students' work schedules, and students can work on their courses at home in order to advance their careers."
A total of 208 regionally accredited institutions that granted master's degrees in education were surveyed for the report, according to information from U.S. News.
"Emporia State University has been teaching online since 1996," said Dr. Kathy Ermler, dean of the Graduate School and Distance Education. "The first program to be fully accredited was the HPER graduate program. With a long history of quality education graduate programs, ESU will continue to prepare future generations of educators and education professionals with quality graduate education programs."
The publication also ranked online bachelor's degree programs. Emporia State University offers a bachelor's degree in interdisciplinary studies and a bachelor of science degree information resource studies. These programs ranked No. 158 out of a total of 237 regionally accredited for-profit, private and public institutions surveyed.
Both programs allow students to create their own majors, according to Dr. Susan Kendrick, chair of the Department of Interdisciplinary Studies.
The students have to meet the university's academic program requirements, Kendrick said. They also are advised to have at least 15 hours of classes in one area. The study areas are pulled together in a senior thesis, or capstone project.
In the past, Kendrick said, students have chosen content areas that included counseling and student affairs administration; supporting a child's learning through play; sociology, psychology and communication; physician's assistant; pathophysiology; and business and literature.
The IRS degree is composed of six general areas: communication, organizational studies, psychology and sociology, research methods, information resources and information technology.
Emporia State University's online program rankings are on the Internet at http://www.usnews.com/education/online-education/emporia-state-university-155025.
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


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PRIOR: Matt gets on his bike for Sussex children's hospice04-Apr-2012
Upon his return from the Test series in Sri Lanka, Sussex's England wicketkeeper-batsman Matt Prior will be undertaking a 100 mile cycle ride for Sussex children's hospice, Chestnut Tree House.
Matt will be cycling the South Downs Way with England wicket-keeping coach, Bruce French. The pair will set off from Winchester on Thursday 12 April and aim to complete the challenge, which includes over 4,000m of ascent and descent, over two days, finishing in Eastbourne.
Matt said, "This year I was honoured to become a Patron of Chestnut Tree House and, as keen mountain bike riders, we thought this would be a great opportunity to raise vital funds for the charity."
To watch Matt explaining more about the gruelling challenge, click HERE to see a video on the ECB website
To donate online and to support your local children's hospice, please visit Matt and Bruce's JustGiving page www.justgiving.com/Matt-Prior3


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You have no items to compare.
I recently placed an order with Sweet Wise. Unfortunately, because of the ice storm in Texas a week and a half ago, my order sat on the UPS truck and there was nothing they were able to do because they were backlogged.
I was in a full on panic because I was making the cake for my son and daughter in law's baby shower. It was this past Sunday. With nothing left to do, I called and spoke to Sanja and inquired about the option of reordering the entire order and using overnight shipping. I would also need to return the first package whenever it finally arrives.
I just wanted you to know what a wonderful staff you have!!
Not only did Sanja work with me, she assured me that the package would be here. She went out of her way to ensure my needs were met. I am the Quality Director at my hospital and I deal in customer service daily, whether I am teaching it to others or using it with patients.
I know good customer service when I see it!! Your team is awesome at it! Not only did she help me, but Dane sent me an email to assure me that he had packaged my order and delivered it for shipping himself. He didn't have to do that but he did and it was reassuring. Finally, Sanja emailed me on Saturday after checking my order number and she wanted to verify its arrival. To me that says she was genuinely concerned with my needs! That is simply above and beyond what I could have expected!!
I have ordered with you before and I will only use Sweet Wise. I am a customer for life! I am attaching a photo of my final creation. I am a novice cake decorator I LOVE Kathy videos. They are so helpful.
Have a great day and thanks so much!!
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Explore cultures at the International Food FestivalFebruary 28, 2012
Take a voyage of culinary and cultural discovery during the International Food Festival this weekend.
From 11 a.m. to 2 p.m. Saturday, March 3, the atrium of Visser Hall will be filled with food booths from the Chinese Student Association, ESU Environmental Club, ESU Spanish Club, German Club, Hispanic American Leadership Association, JA Sakura, Korean Student Association, Muslim Student Association and Saudi Club.
The groups will prepare and sell food native to their cultures. The environmental club will feature vegetarian dishes.
Selections include kefta (Middle Eastern spiced meatballs), chicken or beef Shwarma (thinly sliced meat rolled up in flatbread or pita), baklava, moimoi (steamed bean pudding), Salvadoran pupusa (stuffed flatbread), flan, teriyaki chicken sushi, bratwurst, sauerkraut, kartoffelsalat (German potato salad), gurkensalat (cucumber salad), sweet and sour pork, spring rolls, fried rice, wonton soup, anmitsu (Japanese dessert), bibimbap (Korean mixed rice) and bulgogi (Korean marinated meat).
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


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Difference between revisions of "Online Reference"
From Library Success: A Best Practices Wiki
(→Libraries Offering SMS Reference Services)
(→Libraries Using Skype Reference)
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== Libraries Using Skype Reference ==
== Libraries Using Skype Reference ==
*[http://www.framingham.edu/henry-whittemore-library/how-do-i-tutorials/ask-a-librarian.html Framingham State College Library (MA)]
*[http://www.framingham.edu/henry-whittemore-library/how-do-i-tutorials/ask-a-librarian.html Framingham State College Library (MA)]
*[http://www.library.ohiou.edu/ask/skype.html Ohio University Library (OH)]
*[http://www.library.ohiou.edu/ask/skype.html Ohio University Library (OH)]
*[http://www.taylor.edu/academics/library/about-the-library/ask.shtml Taylor University Library (IN)]
*[http://www.taylor.edu/academics/library/about-the-library/ask.shtml Taylor University Library (IN)]
*[http://library.uncg.edu/depts/ref/askalib/skype.asp University of North Carolina-Greensboro Library (NC)]
*[http://library.uncg.edu/depts/ref/askalib/skype.asp University of North Carolina-Greensboro Library (NC)]
Revision as of 00:35, 18 January 2010
- 1 Software for SMS Reference
- 2 Software We Like for IM Reference
- 3 Software We Like for Other Types of Online Reference
- 4 Libraries Using Virtual Reference Services
- 5 Blogs/Websites to Watch
- 6 Specific Blog Posts/Articles to Check Out
- 7 Resources for IM Reference Training
Software for SMS Reference
- Google SMS
- Altarama's Reference by SMS
- AIM Hack: Your users can:
- Send a message to 246246 (AIMAIM)
- Enter the text "send [library's AIM address] [question]" (without quotations or brackets)
- For example:
- send anytownlibrarychat what are yr hours?
- From that point on, send and receive messages as you normally would. (Your patron doesn't need to use the account prefix, etc. for each message during the session)
- Standard messaging rates will apply
- Text a Librarian, Powered by Mosio - Text Message (SMS) Reference Services. Accessible on over 260 million US mobile phones using a mobile, cell phone carrier approved technologies. Used by single branch libraries or multi-library cooperatives.
- LibraryH3lp Android SMS Gateway - Library provides the Google Android phone and creates a gateway using LibraryH3lp. Patrons text a phone number, not a short code. Text messages can be flexibly routed and transferred among librarians.
- LibraryH3lp Google Voice Gateway - Library obtains a Google Voice account and phone number. Patrons text a phone number, not a short code. Librarian respond via IM as with other LibraryH3lp questions.
- Upside Wireless is an SMS gateway company used by UCLA Libraries
Software We Like for IM Reference
If you would like to recommend software, please sign your name to the recommendation so that we know it's not from a vendor. An explanation of why you like this software would be great too!
- Trillian - Multiple network program (Recommended by Meredith)
- Gaim - Open Source, multiple network (Recommended by Meredith) (renamed Pidgin as of April 6, 2007)
- Fire - Open Source, Mac, multiple network (Recommended by Aaron)
- Adium - Open Source, Mac, multiple networks (Recommended by Aaron)
- Meebo - Multiple network, web-based interface (Recommended by Jon)
- Also: Meebo me! is a widget that lets people chat at you directly through your web site.
- Miranda - Multiple networks, thin client, great plugins for scripts using spell checker, works well under low bandwidth, Open Source (Recommended by Steven)
- Web-Based Instant Messengers: A Mini-Guide - listing of 12 web-based IM options
- Libraryh3lp - Anonymous widget on the website so users don't need to use Aim, Yahoo, MSN. Can receive Aim, Yahoo, MSN IMS also. Can run on multiple computers, doesn't display when the library is closed, nice stats/saved transcripts. Inexpensive. (Recommended by Susan)
Software We Like for Other Types of Online Reference
If you would like to recommend software, please sign your name to the recommendation so that we know it's not from a vendor. An explanation of why you like this software would be great too!
- Skype - Free VOIP Software (Recommended by Meredith)
- Unyte - Free 'screen-showing' software, works well with Skype (Recommended by Dansich)
- Windows Live Messenger - Free Voice, Video, Sharing features (Recommeded by Colin]
Libraries Using Virtual Reference Services
Check out the LISWiki's List of libraries providing virtual reference services for a list of libraries providing Virtual Reference services of all kinds.
Libraries Offering SMS Reference Services
- Alliant International University (CA): Uses Google Voice (send SMS to 707-968-7542)
- American University Library (DC): Uses Google Voice (send SMS to 571-766-6349)
- Baylor University Libraries (TX) - Uses Google Voice
- DePaul University College of Law Library (IL) - Uses Google Voice (SMS to 773-980-6894)
- Duke University Business Library (NC) - Uses Google Voice (SMS to 919-627-7842)
- Duke University Divinity Library (NC) - Uses Google Voice (SMS to 919-289-9348)
- Elmhurst College Library (IL) - Uses Google Voice (SMS to 630-384-9409)
- Framingham State College Library (MA) - Uses MyInfoQuest (SMS to 309-222-7740)
- Miami University-Hamilton Library (OH) - Uses Google Voice (SMS to 513-360-8398)
- North Carolina State State University Libraries (NC) - Uses Google Voice (SMS to 919-627-8031)
- Northeastern Illinois University Library (IL) - Uses Google Voice (SMS to 773-442-2758)
- Orange County Library System (FL) - Uses Google Voice (send SMS to 407-574-1146)
- Reed College Library (OR) - Uses Google Voice (send SMS to 707-733-3542)
- Santa Barbara City College Library (CA) - Uses Google Voice (send SMS to 805-699-5874)
- Southeastern Louisiana University Library (LA) - Uses Altarama (SMS to 985-956-0589)
- St. Francis College Library (NY) - Uses Google Voice (SMS to 347-471-0696)
- State Library of Kansas (KS) - Uses Google Voice (send SMS to 785-256-0733)
- Topeka-Shawnee County Public Library (KS) - Uses Google Voice (send SMS to 785-274-9494)
- University of Northern Iowa Library (IA) - Uses Google Voice (send SMS to 319-242-1508)
- University of Tulsa Library (OK) - Uses Google Voice (send SMS to 918-764-5943)
- University of Virginia Library (VA) - Uses Upside Wireless' Virtual SMS (send SMS to 434-260-1882)
- Utah State Law Library (UT) - Uses Google Voice (send SMS to 801-432-0898)
Libraries Offering SMS by AIM Hack
- Adrian College Library (MI)
- Arlington Heights Memorial Library (IL)
- Ball State University (IN)
- Binghamton University Library (NY)
- Bryant University Library (RI)
- Bucknell University Library (PA)
- Butler University Library (IN)
- Butler University Science Library (IN)
- California State University-Monterey Bay (CA)
- College of Charleston Library (SC)
- College of DuPage Library (IL)
- College of Lake County Library (IL)
- Dowling College Library (NY)
- Duke University Library (NC)
- Duke University Medical Center Library (NC)
- East Carolina University Library (NC)
- Fairfield University Library (CT)
- George Fox University Library (OR)
- Greenfield Community College Library (MA)
- Harford Community College Library (MD)
- Hinsdale Public Library (IL)
- Houston Community College Library (TX)
- Illinois Institute of Technology Library (IL)
- Indiana University-South Bend Library (IN)
- Kansas State University Library (KS)
- Loyola Marymount University Library (CA)
- Marygrove College Library (MI)
- Maui Community College Library (HI)
- Miami University Library (OH)
- Miami University-Middletown Library (OH)
- New Providence Memorial Library (NJ)
- Oklahoma State University Library (OK)
- Penn State University Libraries (PA)
- Pepperdine University Library (CA)
- Pennsylvania College of Technology (PA)
- Samford University Library (AL)
- State University of New York-Albany Library (NY)
- State University of New York-Plattsburgh Library (NY)
- St. Mary College Library (IN)
- Swinburne University of Technology Library (AU)
- Texas Christian University Library (TX)
- University of Akron Law Library (OH)
- University of Central Missouri Library (MO)
- University of Central Oklahoma Library (OK)
- University of Delaware Library (DE)
- University of Georgia Library (GA)
- University of Illinois Library (IL)
- University of Iowa Library (IA)
- University of Iowa Library for the Health Sciences (IA)
- University of Kansas Library (KS)
- University of Maryland-Baltimore County Library (MD)
- University of Maryland Engineering Library (MD)
- University of Maryland-University College (MD)
- University of Minnesota-Duluth Library (MN)
- University of Minnesota-Morris Library (MN)
- University of New Hampshire Library (NH)
- University of Pittsburgh Library (PA)
- University of Southern California Library (CA)
- Wake Forest University Library (NC)
- Washington-Centerville Public Library (OH)
- Western Oregon University Library (OR)
- Willamette University Library (OR)
Libraries Using Mosio's Text a Librarian
- Ada Community Library – Boise, ID
- Agnes Scott College - McCain Library - Decatur, GA
- Atlantic Cape Community College – William Spangler Library – Mays Landing, NJ
- Beaver Dam Community Library - Beaver Dam, WI
- Boston College - University Libraries - Boston, MA
- California Institute of Technology – Caltech Library Services – Pasadena, CA
- California State University, Northridge – Oviatt Library – Northridge, CA
- Carol Stream Public Library – Carol Stream, IL
- Carroll County Public Library – New Windsor, MD
- Chapin Memorial Library – Myrtle Beach, SC
- Charleston County Public Library - Charleston, SC
- College of St. Benedict / Saint Johns University - St. Joseph, MN
- Colorado State University, Pueblo – University Library – Pueblo, CO
- Cornell University - Cornell University Library Labs - Ithaca, NY
- Davidson College – E.H. Little Library – Davidson, NC
- Denton Public Library - Denton, TX
- Dominican University of California - Archbishop Alemany Library - San Rafael, CA
- Duquesne University - Gumberg Library - Pittsburgh, PA
- East Baton Rouge Parish Library - Baton Rouge, LA
- Evansville-Vanderburgh Public Library – Evansville, IN
- Falmouth Public Library - Falmouth, MA
- Florida Atlantic University – University Libraries – Boca Raton, FL
- Free Library of Philadelphia, Philadelphia, PA
- Geneva Public Library - Geneva, IL
- Hartford Public Library - Hartford, CT
- Haverhill Public Library - Haverhill, MA
- Henderson District Public Libraries – Henderson, NV
- Indiana University-Purdue University Indianapolis - University Library - Indianapolis, IN
- Kent State University – University Libraries – Kent, OH
- La Crosse Public Library - La Crosse, WI
- Langston University – University Libraries – Langston, OK
- Loyola University of Chicago – Cudahy Library – Chicago, IL
- Mastics-Moriches-Shirley Community Library - Shirley, NY
- Memorial Hall Library – Andover, MA
- Middlebury College - College Libraries – Middlebury, VT
- Moline Public Library – Moline, IL
- Monterey Institute of International Studies - William Tell Coleman Library - Monterey, CA
- Naval Postgraduate School - Dudley Knox Library - Monterey, CA
- Newark Public Library – Newark, NJ
- Ouachita Parish Public Library – Monroe, LA
- Pasadena City College - Shatford Library – Pasadena, CA
- Pellissippi State Technical Community College – Campus Library – Knoxville, TN
- Plainfield Public Library - Plainfield, IL
- Point Park University – University Library – Pittsburgh, PA
- Princeton Public Library – Princeton, NJ
- Public Library of Cincinnati and Hamilton County – Cincinnati, OH
- Sachem Public Library – Sachem, NY
- San Jose Public Library - San Jose, CA
- San Jose State University - University Library - San Jose, CA
- Santa Clara County Public Libraries – Santa Clara, CA
- Santa Clara University - University Library - Santa Clara, CA
- Santa Clara University - Heafey Law Library – Santa Clara, CA
- Seattle Pacific University - University Library – Seattle, WA
- Southwestern College – Deets Library – Winfield, KS
- Southwestern Oklahoma State University – Al Harris Library – Weatherford, OK
- Springfield College - Babson Library - Springfield, MA
- St. Charles Public Library – St. Charles, IL
- Terrebonne Parish Library System - Houma, LA
- Towson University – Cook Library – Towson, Maryland
- University of California - Doe/Moffitt Libraries – Berkeley, CA
- University of California Berkeley - Kresge Engineering Library - Berkeley, CA
- University of California Merced - Library - Merced, CA
- University of Michigan - Dearborn - Mardigian Library - Dearborn, MI
- University of Missouri, Kansas City – University Libraries – Kansas City, MO
- University of Nevada - University Library - Las Vegas, NV
- University of Pennsylvania - Libraries: Main, Lippincott & Biomedical - Philadelphia, PA
- University of St. Thomas - Doherty Library - Houston, TX
- Wagner College - Horrmann Library - Staten Island, NY
- William Paterson University – Cheng Library – Wayne, NJ
- Yale University - University Libraries - New Haven, CT
- Yale University - Harvey Cushing/John Hay Whitney Medical Library - New Haven, CT
Libraries Using Skype Reference
- Dickinson College Library (PA)
- Framingham State College Library (MA)
- Gulf Coast Community College Library (FL)
- Madison Area Technical College Library (WI)
- New England Culinary Institute Library (VT)
- Ohio University Library (OH)
- Southern Baptist Theological Seminary Library (KY)
- Taylor University Library (IN)
- University of North Carolina-Greensboro Library (NC)
- University of Waterloo Library (ON)
Libraries Using IM Reference
This section now has its own page.
Blogs/Websites to Watch
- Walking Paper by Aaron Schmidt
- Librarian in Black by Sarah Houghton-Jan
- Digital Reference by Stephen Francoeur
- AskAway @ Winnefox by Joy Schwarz
- Dissertation Research Blog by Lissa Lord
- LibrariDan by Dan Sich
- Library H3lp
Specific Blog Posts/Articles to Check Out
- IM Talking Points at Walking Paper by Aaron Schmidt.
- Instant messaging and security: how to talk to IT at Librarian in Black by Sarah Houghton-Jan
- Collaborative reference work in the blogosphere by Jerrey Pomerantz and Frederic Stutzman
- Teens and Technology from the Pew Internet & American Life Project (July 2005)
- AOL Second Annual Instant Messaging Trends Survey
- IM Me by Aaron Schmidt and Michael Stephens. Featured in Library Journal in April, 2005
- Chat Reference at Morrisville State College Library by Bill Drew. Featured in Ronan, Jana, ed. Chat reference : a guide to live virtual reference services
- Virtual Reference Software Comparative Review by Jody Condit Fagan. The Charleston Advisor, April 2005, pp. 16-35. (Behind a subscription wall.)
- How Americans Use Instant Messaging from the Pew Internet & American Life Project (September 2004)
- Web-Based Chat VS. Instant Messaging by Sarah Houghton-Jan and Aaron Schmidt. Featured in ONLINE, Jul/Aug 2005.
- web-based chat vs. instant messaging by Caleb Tucker-Raymond at the L-net staff information blog.
- Papa's Got A Brand New (Virtual )Bag by Darren Chase
- War... What is it good for? by Luke Rosenberger from lbr weblog. Post looks at the "war" between web-based virtual reference services and IM.
- Web-based chat and IM: Not "either/or" but "both/and" by Stephen Francoeur from Digital Reference.
- IM Reference: What We've Learned (Homer Township @ Illinois Library Association; October 14, 2005)
- Virtual Reference @ Your Library by Sarah Houghton-Jan. Featured in KnowledgeQuest, Jan/Feb 2005.
- Trillian training materials - by Beatrice Pulliam, a great training for using Trillian in providing virtual reference services.
- See You Online: Gender Issues in College Student Use of Instant Messaging by Naomi S. Baron, Department of Language and Foreign Studies, American University. In addition to interesting findings, this paper includes useful terminology for discussing IM.
- Instant Messaging: Quick and Dirty Reference for Teens and Others by Sarah Houghton-Jan. Featured in Public Libraries, Jul/Aug 2005.
- IM goes live at UNLV Libraries by Sherri Vokey at ::schwagbag::
- Building and Maintaining Digital Reference Services ERIC Digest by Joann M. Wasik (1999).
- Implementing an instant message (IM) reference service by Alec at Librarians at the Gate
- Gaim Setup for Library IM Services by Pam Sessoms and Charles Cobine, UNC-Chapel Hill's Davis Library.
- Using Fee-Based Databases in a Virtual Reference Setting September 2006
- Collaboration as the Norm in Reference Work by Jeffrey Pomeranz A review of the article in RUSQ Fall 2006
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I ordered "the mat" a few months ago but never used it. I really don't like the taste of fondant so I've always talked people out of the fondant covered cakes. Plus I am good with butter cream and can get it to look as good as fondant(but it takes a while to do that). A couple of weeks ago I helped a friend with a wedding cake and she was using your "Elite" fondant icing, I liked the taste of it better than the Wilton brand that I have used in the past. So this past weekend I had a customer that just had to have a fondant covered cake. I ordered your Elite fondant and your Satin Ice fondant and thought I might as well try out my mat. The Mat may just be the best tool I have purchased in the last 20 years! It was very easy to use and very fast. Rolling out the fondant was so easy after watching your video. My mat is the old one without the lines printed on it so I'm going to cut it up for to use on small projects and order a new one with the lines printed on it for the bigger cakes. Thanks for a great store, web site and training videos! I'll be delivering a cake to Nashville next month, so I'll be sure and stop in and load up while I'm in town. God Bless
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Veterinarian and hotel, real-estate developer to be inducted into Kansas Business Hall of FameMarch 7, 2013
A Michigan native who created three hotel chains and a New Jersey veterinarian whose work on animal nutrition launched a Kansas pet-food company will be inducted this summer into the Kansas Business Hall of Fame at Emporia State University.
Jack P. DeBoer, chairman of the board of Hix Corp. in Pittsburg, Kan., and founder of Residence Inn, Summerfield Hotel Corp., and Candlewood Hotel Co.; and the late Dr. Mark Morris Sr., who developed the pet food formulas that would become Hill's Prescription Diet and Hill's Science diet, will be recognized at the KBHF induction ceremony during the 41st annual Team Kansas/Kansas Cavalry Awards Banquet on Tuesday, June 11, at Emporia State University in Emporia.
Gov. Sam Brownback will attend the ceremony to recognize these two men who have added to the business community's prestige and growth. This is the 25th year for the Kansas Business Hall of Fame induction ceremony.
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Aviva Chernick, the lead singer of the Juno-nominated band Jaffa Road and other ensembles, is launching a solo CD, When I Arrived You Were Already There.
She performs at the launch with various musicians playing a range of exotic instruments such as tabla, udu, xaphoon, oud, djembe and bansuri along with electric guitar, piano, bass and percussion. Vocalists Maryem Tollar and Sundar Viswanathan assist in singing her original compositions in both English and Hebrew.
918 Bathurst (north of Bloor), Wednesday, Dec. 5. Doors open 7:30 p.m., concert at 8. $20 at the door, $15 in advance online at BrownPaperTickets. Chernick and ensemble also perform at Or Sholom Synagogue in London, Ont. on the evening of Dec. 8.
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Genealogy and Music: The Jewish Genealogical Society of Toronto presents musician Eric Stein who will deliver "An Inspiring Tale of Genealogy, Remembrance and Musical Innovation: The History of the Ger Mandolin Orchestra." The orchestra was the brainchild of Israeli-American Avner Yonai after discovering that his grandfather and other relatives played in it; the new band (in which Stein is a member) made a premiere performance in California, then another in the remains of a former synagogue the town of Gora Kalwaria, Poland, where no Jewish music had sounded for 70 years. Temple Sinai, Wednesday, Nov. 28, 8 p.m. Members free, guests $5.
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Friends of Yiddish: Mitch Smolkin and the Yiddish Swingtet (Jonno Lightstone, Jordan Klapman, Tony Quarrington) headline a Chanukah Hulyanke Concert sponsored by Friends of Yiddish, also featuring refreshments, door prizes and more. Beth Tikvah Synagogue, 3080 Bayview Ave. (between Sheppard and Finch). Sunday Dec. 2, 2 p.m. Members $8, guests $15. RSVP to Sandy, 416-458-1440 or email@example.com by Nov. 27.
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Names in the News: The Stratford Festival has announced its 2013 lineup of forum speakers, including several of special interest to the Jewish community related to Stratford's upcoming productions of Fiddler on the Roof and The Merchant of Venice.
York University associate professor Marlis Schweitzer speaks on "Breaking with Tradition: Fiddler on the Roof and the 1960s Generation Gap," while Alisa Solomon of The Village Voice discusses Fiddler's Fortunes.
Len Rudner and Frank Bialystok from the Centre for Israel and Jewish Affairs and Shakespeare expert Vivian Rakoff examine the confrontation of synagogue and state in The Merchant of Venice, and a panel of prominent lawyers present an appeal of Shylock's sentence. As well, New Yorker writer Adam Gopnik discusses "Shakespeare and Feasting."
Other events include a workshop in Israeli Folk Dancing, a concert by the ARC Ensemble titled "Tradition and the Jewish Composer," and a screening of Hollywoodism: Jews, Movies and the American Dream with director Simcha Jacobovici. All take place between May and October of 2013. Further details at www.stratfordfestival.ca
* * *
Arts in Brief
• Hadar Noiberg Trio performs their blend of jazz improvs, Western harmonies and Middle Eastern and North African rhythms and melodies. Miles Nadal JCC, Al Green Theatre, Thursday Nov. 22, 8 p.m. $25, $20. 416-924-6211, ext. 0.
• Shlomo Schwartzberg continues his series on the cinema of Sidney Lumet with an examination (with film clips) of New York, New York, The Wiz, Dog Day Afternoon, 12 Angry Men, Just Tell Me What You Want, Prince of the City and Fail-Safe. Miles Nadal JCC, Monday Nov. 26, 7 to 9 p.m. Drop-in, $12, $6 for students.
• Yoav Talmi, conductor emeritus of the Quebec Symphony and principal guest conductor of the Israel Chamber Orchestra in Tel Aviv, conducts the Royal Conservatory Orchestra. The program features Berlioz, Bizet and Shostakovich. Koerner Hall, Royal Conservatory TELUS Centre, 273 Bloor St. W. Nov. 30, 8 p.m. Tickets start at $25.
•Canadian-Latin-Jewish singer-songwriter Amanda Martinez performs with special guest Javier Limón. Koerner Hall, Saturday, Dec. 1, 8 p.m. Tickets start at $30. rcmusic.ca, 416-408-0208.
• By popular acclaim, Toronto Jewish Film Society presents Annie Hall, with Woody Allen and Diane Keaton and guest speaker Adam Nayman. Al Green Theatre, Sunday Dec. 2, 4 and 7:30 p.m. Individual seats on sale 15 minutes before each screening. No one under 18 admitted. Dress like Annie Hall and bring a friend for free. 416-924-6211, ext. 606.
• Active Seniors & Boomers presents a Chanukah Musical Celebration with Aviva Chernick singing in Hebrew, Judeo, Spanish, Yiddish & English. Thursday Dec. 13, 1:30 p.m. Refreshments. $5. Preregister by Dec. 3 to 416-924-6211, ext. 0.


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August can make me grouchy. Doubtless it's because I'm jealous that I'm stuck in hot, humid New York City when half the world seems to be relaxing on the beach or lounging under shade trees in the country. And I'm not alone in my testiness, it feels like everyone in the city—save for the happy-go-lucky visitors—are all walking around with scowls on their faces, pushing and shoving and looking plain miserable.
But underneath all the oppressive heat and haze is a ray of joy: the farmers' market. The growing season is at its peak right now and I am in awe of the glorious explosion of fruits, herbs and vegetables. There is so much bounty I have a hard time deciding what to buy as I want it all!
I like to shop for food so I end up at the greenmarket at least twice a week. And yet with my frequent visits, I'd somehow managed not to buy corn this year. Perhaps it's because corn gets such a bad rap these days, or perhaps it's because there's such an abundance it didn't feel precious to me. But like all fruits and vegetables, its season is finite and while its presence is inescapable in a myriad of processed products, I try to avoid those so I probably don't have too much corn flowing through my system. (By the way, if you have access to Whole Foods, its house brands of ketchup, mayonnaise and Worcestershire sauce are all made without high-fructose corn syrup and they taste good, too!) Plus, there's nothing like eating fresh corn on the cob. After all, I come from a family of corn growers and I have fond memories of running through fields filled with tall, waving stalks; shucking bucket after bucket while sitting on the front porch; sinking my teeth into the colorful varieties my family had harvested; or sharing with college friends my grandfather's popcorn on the cob.
So the last time I was at the market, I grabbed a few ears of bi-color corn, which is one of my favorite types. These little kernels are like quick hits of sweet sunshine, so tender and juicy you can eat it raw. But I also enjoy my corn cooked, so I decided to make Mexican corn on the cob—also known as elote.
I didn't eat this growing up and the first time I ever had it was actually here in New York City at one of the more authentic hole-in-the-wall Mexican restaurants. It's a common street food in Mexico and its popularity is spreading here as well, as you can find it at the Red Hook Ball Fields on weekends, on the streets of Jackson Heights and at the 14th Street Mexican food stands on Sundays. And while I didn't eat it when I lived in Texas, my last trip home I discovered that outside of every Fiesta there was usually a cart selling this sweet and spicy treat, which was a great appetizer before roaming through Fiesta's abundant aisles of Mexican groceries.
Like almost all dishes, there are endless variations on elote, but most commonly it's a cob of corn slathered in mayonnaise, cotija cheese (a semi-hard, crumbly cheese that resembles grated Parmesan), powdered chile peppers and lime juice. Sometimes, you can find it without mayonnaise and instead drenched in butter, margarine or crema. The corn can be prepared many ways, such as steamed, roasted or grilled. And while it's often served with the cob stuck on a stick, I've also had it with the corn scraped off into a cup with the condiments on top ready for mixing.
No matter how you eat it, however, the end result is always the same: a sweet, crunchy, fiery, juicy (and often) messy taste of summer. I don't have a grill, so I roasted my corn in the oven and then blackened it on my stove-top gas burner. You can also blacken it under the broiler, though mine is one of those sliding-drawer contraptions and as it's so shallow I was afraid the husk might catch on fire. It's best to spread the condiments on the corn while it's still hot as this insures the fats will melt in between the kernels, providing even more succulent eating. The ground chiles (I like to use cayenne for its heat and brightness) and lime juice are essential for mitigating some of the sweetness of the corn and mayonnaise, and the cotija adds a pleasant salty, soft texture that goes well with the corn kernels' juicy snap.
I don't think my corn-growing great-grandparents (or even my grandparents for that matter) ever ate corn on the cob this way, but that's a shame because it's a reasonably healthy (if you don't use too much mayo) summertime snack. And while I can't wait for August to end, at least I have elote to enjoy while I wait for autumn to arrive.
Mexican corn on the cob
4 cobs of corn
2 tablespoons of butter
4 tablespoons of mayonnaise
4 lime wedges
1/2 cup of cotija cheese, crumbled
Cayenne to taste
In an oven heated at 350, cook corn in husk for 25 minutes.
After taking corn out of oven, let it cool for 5 minutes, and then pull husk layers down, leaving them attached to the base of the cob, which can act as a handle.
If you want to blacken you corn, you can either put it under the broiler for five minutes on each side or hold it over your stove's gas burner. Be careful to keep the husk away from the flames!
While warm, spread 1/2 tablespoon of butter and 1 tablespoon of mayonnaise all over the cob.
Take 1/8 cup of cheese, and sprinkle it on cob, then sprinkle on some cayenne pepper and squirt the lime over the cob.
Makes 4 servings.
Note: You can grill the corn or steam the corn; this is just how I make it. Also, instead of using the husks as a handle, you can stick a sharpened popsicle stick into the base or scrape the corn off the cob and serve this in a bowl or cup. If you don't have access to cotija cheese, you can use Parmesan instead.
Wednesday, August 15, 2007
Mexican corn on the cob: A light in August
August can make me grouchy. Doubtless it's because I'm jealous that I'm stuck in hot, humid New York City when half the world seems to be relaxing on the beach or lounging under shade trees in the country. And I'm not alone in my testiness, it feels like everyone in the city—save for the happy-go-lucky visitors—are all walking around with scowls on their faces, pushing and shoving and looking plain miserable.
57 comments:
- LIBERTY POST EDITOR said...
Corn is just about in season here in Canada. Yum. I featured you on my blog!
- Terry B said...
Corn on the cob and I have never been much more than nodding acquaintances, but reading this post makes me think we should get to know each other better. I love the slight element of danger, using the husk as a handle to blacken it over the stove top!
- n. said...
The first time I had this was seven years ago, standing in a plaza in Oaxaca Mexico. It is one of my absolute favorites, and I've been so thrilled to see it here in NYC. Even at the big street festivals! Often they don't have the cheese there, but I'm happy with just butter and chili pepper.
- Andrea said...
After getting hooked on this from the Red Hook Ball Fields, I looked up some recipes which endorsed using Parmesan cheese. Now I feel unauthentic!
In any case, I'm going to be making a trip to the grocery store for corn tonight
- themirthmobile said...
i feel in love with elotes after moving to the echo park neighborhood of los angeles. you can find vendors selling these snacks on the streets everyday and they are SO DELICIOUS!
- TexanNewYorker said...
This looks incredibly tasty. Gotta get to the farmers' market!
- Cynthia said...
This looks soooo good! I love fresh corn.
- Christina said...
Here in Southern California, wherever there is street food, there is grilled corn on the cob, slathered with salt, chili, butter, and lime, held by the burnt ends of the husk. Oh, it is so so so good. Thanks for sharing this with the world.
- Anonymous said...
This is my favorite way of having corn on the cob! And while warm-from-the-field corn is certainly plentiful here in Central Illinois, cotija cheese, sadly, is not. But like Andrea up above said, parmesan makes an acceptable substitute. This has been my lunch twice this week already. Everyone should try it, thy'd be hooked!
~ Peggasus
- Tea said...
I not the biggest corn eater (even before Michael Pollan), and I tend to want my kernels sliced off the cob (is that wimpy?), but you might just convert me still...
- Caffienated Cowgirl said...
Oh, so yummy...corn is a highlight of August!
- stevet said...
Popcorn on the cob? Tell us more, tell us more....
- Sarah Jennings said...
I am desperate to make this...it sounds amazing. So many flavors that I love! I am determined to make it tomorrow!
- steph said...
where do you buy your mexican cheeses in the city? i've occasionally seen cotija, fresco or anejo sold, but they are usually made in wisconsin and taste nothing like the real thing!
- Homesick Texan said...
Liberty Post Editor--Thank you, that was such a lovely write up!
Terry B--Heh, it is a bit dangerous, not to mention the kernel's can catch on fire and pop as well. But it's fun!
N.--Yep, it's just as good with just butter and chile pepper.
Andrea--It's OK to use Parmesan if you can't find cotija as the two have a similar taste. Cotija is a bit softer than Parmesan though.
Themirthmobile--I've heard it's widely available in LA as well. Great stuff!
TexanNewYorker--Yes, get there before corn season is over, you'll love this!
Cynthia--There's nothing like fresh corn, so sweet and juicy.
Christina--You're welcome! And the burnt ends of the husk make such a great natural handle.
Peggasus--It is indeed addictive. And yes, Parmesan is a fine substitute.
Tea--I don't think it's wimpy to scrape the kernels off the cob--it's much easier on your teeth and less messy.
Caffeinated Cowgirl--Yes! Fresh corn is one of the bright spots of August.
SteveT--My grandfather grew the strain of corn that makes popcorn (it was reddish-brown) and after they were properly dried would give me cobs to pop. Delicious!
Sarah Jennings--Enjoy!
Steph--My cotija cheese was from the late and lamented Kitchen Market (on their last day of business I stocked up on all sorts of Mexican goods) but have you tried any of the Mexican grocers such as Zaragoza on Ave. A? I bought some authentic Oaxacan cheese there recently and I bet they have cotija as well.
- Nancy Standlee said...
I've just posted on http://artistfoodnetwork.blogspot.com and referenced your post to bean or not to bean...I found your blog in a Technorati search and it's a great tribute to TX food. I belong to a group of 11 collaborative artists in Arlington http://canvasbycanvas.com and we have started a recipe blog where artists can post paintings of their recipes. A simple corn fix is to peel back the shuck and remove some silk, moisten the ear, fold the shuck back over and stick in the microwave for 4 minutes. Quick, easy and delicious.
- Julie said...
Wow! That looks like great stuff. I've never had elote but it sounds so delicious and it looks pretty easy to make.
- Amber said...
I found your blog through my friend's blog (Messy, Thrilling Life). I really enjoyed it. I will be saving this to my Favorites and will be back for many more visits!!
- Lydia said...
I'm not a food snob about anything except corn -- I'll only eat it on the day it's picked, preferably steamed lightly and with no adornment. That said, Mexican corn on the cob is fabulous - it's a meal in itself, and for me, the more cayenne, the better.
- Olivia said...
Oh dear. I would prefer to eat it mixed in the cup because corn on the cob with butter alone is messy enough. Adding chili to that would be painful!
By the way, have you ever eaten Olathe corn? Heavenly. Don't get it here in the UK though :(
- Melissa said...
Mmmm... I haven't had corn like this in a long time. Just looking at the picture is making my lips pucker and my mouth salivate.
- Melissa said...
Oh yum, I would have never in a million years thought of putting mayonnaise (or cheese, actually!) on an ear of corn, but that looks absolutely sensational.
That's one of the things I really regret about living in Europe - the corn on the cob situation here is dire. You can find it, normally in pre-shucked two-packs shipped in from the US, but it's not even worth a tenth of what they charge. Sigh...
- Tommy said...
Corn season is upon us in Canada and we have been blessed with a bumper crop.It's seems this year's bounty is bigger, sweeter than years past. I'm not sure of the hybrids I have available to me, as peaches and cream have become the words to use for Bi-color corn, but some are definitely sweeter than others.
Not much in the way of street corn here in Toronto yet, as City Council just passed legislation to allow foods other than "cooked" hotdogs or sausages to be served by street vendors. I know, about 25 years past due. But you can bet that the spiced grilled corn you get in Little India will be on the carts by next year.
btw, I know a guy who sits down and eats 15 or more ears of corn several times a season. He says he is in pain a day or so later, but loves fresh corn so much, he is willing to make the sacrifice.
- Sarah Jennings said...
I made it for lunch today...it was so good that I licked the plate (secretly because I did not want the kids to see me do it!). Thanks so much for the recipe!
- Olivia said...
Re Melissa's comment - corn on the cob is common in the UK, and in our little India (cf. tommy's comment) they also roast corn and slather chili sauce on it. yum, but ow!
But like I said, corn on the cob we get here, but it's really yellow and sticky, like the corn that's dried in the US to feed to cattle and wildlife!
- Tommy said...
Olivia said:
But like I said, corn on the cob we get here, but it's really yellow and sticky, like the corn that's dried in the US to feed to cattle and wildlife!
How dare those purveyors sell you cattle corn. Definitely not the variety for eating. Some breeds are so high in starch you cannot even get the kernels off the cob.
Some strains are being hybrid to feed the ethanol supply chain. Some varieties, the cobs are well over 2.0 lbs each.
Corn is hot, and it is making many farmers hopeful, as it isn't just used to feed livestock and make taco shells anymore.
Olivia, most bi color corn is for eating. That is a safe bet.
- christine (myplateoryours) said...
I've been grilling a lot of corn with lime and salt, but this sounds better!
- Lisa said...
Wow; this sounds great. Kinda helps take the edge off of summer in NY, eh?
I can get cojita at a Mexican market in town. Must do it and try this corn. I haven't had any corn yet this year and have been thinking, the past couple of days, that I need to.
- Homesick Texan said...
Nancy--Cool site, thanks for the reference. And what a great cooking tip, I'll have to try that.
Julie--It is easy and delicious, plus I know your husband will love it with his fondess for Mexican flavors.
Amber--Welcome Amber! Thanks for stopping by and I look forward to seeing you again!
Lydia--Yep, like a lot of things, corn is at its best the day its picked, though slathering it in mayo and cheese and cayenne can improve corn that's a couple of days old.
Olivia--Yep, it's much easier to eat in a cup, and less messy as well. I'm not familiar with Olathe corn.
Melissa--Be careful not to drool on your keyboard!
Melissa--They don't grow corn in Scotland? That does sound dire--I would never buy corn shucked and wrapped in plastic shipped overseas...it must taste ghastly.
Tommy--That Indian corn sounds right up my alley--spicy and delicious. 15 ears at once, eh? That's some serious corn love!
Sarah--Hurrah! I'm so pleased to hear you enjoyed it! You're very welcome.
Olivia--That's a shame UK corn isn't great, but I reckon slathering it in chili sauce mitigates some of the inferior flavor.
Tommy--2.0 lbs??
Christine--I don't know if it's better, the simplicity of lime and salt sounds pretty tasty as well.
Lisa--You'll love it! And hurry up and eat some corn while it's fresh and available...we'll soon enough be drowning in apples and root vegetables.
- Kate said...
We have been eating a lot of corn lately and I smother it with lime cream, made from sour cream, fresh lime juice and chili powder. It sounds similar to what you're talking about here, and it is delicious!!
We have decided lime cream is a great summer condiment, it tastes great on burgers from the grill too!
- Olivia said...
Tommy - haha, well in the UK we dont get bi-colour corn. We get maybe one type, and it's sold in a package as "corn on the cob". No, we don't even get unshucked corn, gosh how American would that be ;) (I miss shucking corn.)
So whatever they offer, is what we get. OK, maybe there are two types...
Homesick - we used to get Olathe corn in Texas. it's from Olathe, Kansas, it's a pale yellow, very delicate and succulent and sweet. Not much in your teeth, I mean the skin is so thin.
- Larry said...
so I come out in the morning and say Lisa said this or Lisa said this or did this and I think it comes out about the same as it does to my yellow Lab - blah, blah, blah. But that ended tonight with the corn - about five comments during dinner - damn, this is good, why haven't you done this before, the chicken is good but the corn is............
So, needless to say, next time I mention Lisa with the Nikon - she WILL be paying attention - Oh yeah, the corn is great.................
- wendy said...
Yum. I bet my nephews would love this. We stop at produce stands and buy fresh-grown corn on the cob all the time. I never even had this in Texas. Can't wait to try it.
- Olivia said...
I just did it! I cut my corn off the cob (it was a sweet one too), and did my best with what I have here - added garlic mayo, shredded mexican seasoned cheese (best I could do), hot chili powder, bottled lime juice, and couldn't resist a sprinkling of torn up cilantro...
An addictive new way to eat corn, which never has been my fave because it's hard work. "uncobbing" it was easy though.
- clex said...
here in san antonio, you can even get the corn cut and the mixture in a cup so you can eat it on the road. ohhhhhh so good. (we can even get that nearly year round.) while you're at it, you can get a fresh fruit cup that also oh so good. watermelon, pineapple, melon, mango... all fresh cut. and you can get that with a squeeze of lime and a sprinkling of chile.
- Kit said...
I moved to Texas earlier this summer. You are my Texas food guide, and I now have my first question for you! I was in San Antonio this weekend and noticed that some of the groceries were having a "Hatch Chile Festival." What are hatch chiles and why are they special? Did you eat them when you lived in Texas? I am wondering if I should make a special effort to get them (I'm not sure if they have them up here in Abilene where I live) or if I can let it go until next year ...
- The Cooking Ninja said...
I love it steamed with a dab of butter and salt. :) Yours certainly looks delicious.
- Tommy said...
Lisa said:
"That's some serious corn love"! You got that right. And he does it 3-4 times a season ! Told me he had an incident on the golf course as a result.
And yes, 2.0 lbs ears are being grown. Not sure what type they call it, but they do have to "tend" to it and like a tomatoe plant, they clip off the lower "buds" (miniature corn?) and the end result is "Mongo Corn". You will probably see it one night on the Discovery Channel when they do air a program on "FrankenFoods".
Speaking of corn cobs, what is the mold on the ear of corn called that Mexicans cherish and consider a delicacy ? I've seen Rick Bayliss use it but didn't pay much attention to it. You ever eat the stuff ? If so, what does it taste like ?
- Homesick Texan said...
Kate--I'm need to make some of that lime cream--sounds like an excellent summer condiment.
CDO--Love the name Hillbilly Willy!
Olivia--Ah...Olathe, Kansas...that makes sense. And nothing in your teeth? That's great! My least favorite bit about eating corn is how you need to floss afterwards. And hurrah! I'm so pleased you enjoyed the recipe! And I love that you added cilantro--I'll have to try that!
Larry--Ha! Glad the recipe pleased the missus!
Wendy--Fresh corn is the best this time of year. Enjoy!
Clex--What a wonderful fast food! And I love the combination of mango and chiles--sweet and fiery!
Kit--Hatch Chiles are grown in Hatch, NM, and this time of year when they're in season, they become a big deal in NM and parts of Texas. Many places will have a big drum outside solely for roasting them. They're very tasty but not too fiery. If you can find some, now is the time to get them as the season is only for a month or so.
Cooking Ninja--Thank you! I sometimes think that butter and corn were made for each other.
Tommy--You're thinking of huitlacoche--the Mexian truffle. It's very earthy with a bit of smoke and delicious in quesadillas and in soups, among other things. It's difficult to find it fresh here, though--usually you have to get it canned.
- Garrett said...
You mkae corn cob the same way my mom does! YUM!
- Homesick Houstonian said...
are you kidding me? its ten times more hot and humid in houston and the heat and humidity go way beyond august!
- sullicom said...
Hi, Texan. I keep running across mentions of your blog all over the place and thought I'd check it out. I love the corn recipe and plan to give it a point from my blog - http://sullicom.blogspot.com. I hope you'll check me out.
I'm a former short-time Texan, having lived just outside Austin for 5 years back in the late '90s. My post today flashes back on my discovery of Cholula (I know, you can find it anywhere) and Threadgill's (nowhere but Austin).
My blog's still catching fire, but it is growing. Hope you'll drop in from time to time.
- Cenk said...
This looks amazingly delicious! I'm drooling.
- San-Man said...
Please, please, please tell me where I can find this stuff in Manhattan (and the location of the other mexican holes-in-the-wall too, please)...After working in Brooklyn for a while I was transferred to Manhattan a few months ago and other than Chinatown/Little Italy, I'm still in need of a few good authentic ethnic restaurants to hit up for lunch...Thanks...I love your blog...
- Homesick Texan said...
Garrett--Your mom sounds like she's a great cook--I reckon the apple doesn't fall far from the tree.
Homesick Houstonian--Well, you've got me there, especially with the October-like weather these past few days.
Sullicom--Welcome! And I miss Threadgill's as well. Happy blogging, it's a blast!
San-Man--On 14th Street and 8th Avenue on Sundays the Mexican street vendors sometimes sell it, and it's on the menu at Cafe Habana, too.
- Chef Tom said...
Unfortunately, I've yet to experience any good fresh corn this season. But this recipe has inspired me! Got these ingredients on my list for my next trip to the market.
- tigerfish said...
What a roasted corn! I don't know about Mex corn- I thought you were supposed to eat the corn on the cob on one hand and bite into a jalapeno on the other ...hahah!
- Anonymous said...
"because it's a reasonably healthy (if you don't use too much mayo)"
why do we always label a mexican food as healthy when we think it is? i mean, there's a lot of mexican food that is "healthy" or not too fatty, but i find it interesting that there's this tendency when it comes to mexican food, for instance you didn't talk about the healthy-ness of the cookies below because we know they're not! people must be under the impression that mexican food is very bad for your health
btw mexican corn is different, it's dryer and more mealy, its pretty good
- Anonymous said...
As a fellow Texas living in Manhattan, I loved reading your recent posting. I haven't found a good Tex-Mex place here yet, but I thought the BBQ at Blue Smoke was pretty good (considering).
- Anonymous said...
Walking toward the central market in Comayagua, Honduras.. 15 yr ago, smelled something wonderful, and came upon a little lady and her son, grilling corn, husks on, over a bed of lump charcoal in an old steel car wheel.. was amazed, smelled so good.. later, in a shop downtown, a young girl came in with a basket of the same goodies, and sold a few to the shopkeeper and her staff.. how's that for a midmorning coffeebreak??
- Sia said...
There's a Mexican restaurant in Williamsburg called "Bonita" (make sure to go to the Wburg one and not Fort Green) that makes AMAZING elotes! It's grilled to a perfection and slathered with the mayo, lime, seasonings. You guys should check it out if you are closeby. The rest of their Mexican fare is also superb!
- Anonymous said...
Cafe Habana, 17 Prince Street Manhattan! Corn...out of this world! Be prepared to line up in this small restuarant on the corner, but it's worth the wait. One bite into the corn and you've got cojita cheese covering your lips followed by a gradual warm taste of freshness. Every year I return and every year I lunch at Cafe Habana. Unbelievable!
- Anonymous said...
I have been looking for this receipe since I first tasted this delicious treat at a north carolina mexican style flea market. Thanks for the ingredients
- Bellini Valli said...
I tried this corn this weekend and it was spectacular....just like a piece of Mexico in my backyard:D
- Yazzie said...
I love this recipe, Once again Im the Texan living in Oregon. One of my fondest memories from Texas, El Paso that is, is the Ysleta Street Festival. They had about 50 or so booths selling different foods and the most popular ones were the ones selling Elote en Vaso (corn in a cup) and they would squeeze lime juice and add the cheese and chilli powder and OMG it was SOOOO good. This recipe reminds of that only missing the cup. Thank you so much for this recipe Cant wait to try it.
- Rebecca said...
As an expatriate Californian living in Virginia, I can testify to how delicious this recipe is! I first had corn this way from a beach vendor in Baja California. Fabulous! I've since introduced Mexican corn to my German husband, and he, too, agrees that it's a great way to prepare corn. Cilantro lovers can dust it with some of the fresh herb--I've had Mexican corn that way, also. With fresh corn really coming in in Virginia, we'll have some Mexican corn this coming weekend at a cookout. Ole'!
- Anonymous said...
I made this for my family and they LOVE it! Everyone should make it at least once. It's quick, easy and delicious.
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The finalists for the Community Connection Power the Vote Award really stepped up their community involvement efforts by partnering with other groups and reaching out to engage those who are underrepresented in our democracy. The Leagues took up activities and highlighted issues that directly affect people in these communities in order to engage them and increase their civic participation.
We received so many excellent applications this year and we want to thank and commend all Leagues for their outstanding and innovative program work. The finalists stood out for their efforts in this award area. Please read about their projects below and use the grid to rank them in order of your favorite project.
Winners will be announced at the 2012 Convention at the Banquet on June 11, 2012.
In an effort to better connect with their community, the LWV of the Pasadena Area, CA held three public events throughout the year to celebrate their League's 75th anniversary. The main event was in March, with over 250 attending. The organizing committee had over 30 League members, many of whom had not been regularly active, and it was a highly successful fundraiser (netting $25,000). An ice cream social targeting younger families was held in August to celebrate the 19th Amendment. In October, "She's History," a one-woman play at the local community college celebrated California's centennial of women's suffrage and had 200 in attendance (half were students).
LWV of Pasadena increased membership by 20 people and many of their not-so-active existing members became more involved in various aspects of League. LWV of Pasadena worked hard to ensure their events were diverse by working with other community groups and community members to reach individual that were not on their original mailing lists. The League's community partners were essential in getting the word out and making these events such a huge success. The League was able to reach a number of young voters by spreading the word among the college campuses and high schools. Media coverage and photos and videos of the 75th Anniversary events were posted on the League's website.
Using some of the funds raised through these events, the LWV of Pasadena is working on technology upgrades to ensure they have the ability to reach different audiences and to integrate all of the services and programs that they provide to the community. As the 2012 election approaches, the LWV of Pasadena is confident they will have the skills and to offer Pasadena Area residents with a wider range of opportunities to be civically involved. They expect their membership and interest from community groups in League to increase due to more visibility in the community.
The LWV of Oakland Area, MI challenged Oakland County (Detroit metropolitan area) high school students to create a Public Service Announcement for TV, radio and/or print media that focused on the opportunities an individual can take advantage of to conserve energy. Their campaign, What Can *I* Do? The Green Power of One, was kicked off in September 2010 and featured an awards ceremony in March 2011. There were 50 applicants from 9 high schools. Over 95 league members were involved as well as noted individuals from the community to act as contest judges. They had 14 media partners and 6 sponsoring businesses which helped to circulate the winning entries.
Every high school student who participated benefited from increased awareness of the importance of, and individual opportunities to, conserve energy. In turn, they educated their family and friends. The joy and enthusiasm of the winning students at the Awards Ceremony, and their questions about a topic for the following year's competition, suggests that the seeds for a habit of civic engagement had been sown. The winning TV and radio ads were broadcast and the winning essays were published. The League tied this event around Earth Day and was able to increase media coverage to reach most of southeastern Michigan through ten TV stations (including major, local cable, and public television). The LWV of Oakland Area partnered with two high school students to create a short promotional video based on the PSAs. The students were featured with League members. The video was produced by the local cable station and it was distributed to 6 other area stations and multiple high schools. Through these efforts the LWV of Oakland Area reached numerous communities. In addition to their local media sources they leveraged Facebook and their website to get out materials including letters to teachers and guidelines for the contest.
The League of Women Voters of New York State held its 11th annual "Students Inside Albany" (SIA) conference this past April. Thirty-five high-school students, whom were selected by local Leagues from urban and rural communities in New York, participated. This conference, which is a 4-day intensive training for students, is designed to immerse them in the process by which public policy is proposed, enacted and changed in the state of New York. Albany insiders discuss the operations of NYS government including how policy is shaped and enacted. Students also observe Assembly and Senate sessions and shadow both their Assembly members and Senators.
The conference serves a diverse group of communities and populations by having student participation from areas throughout the state and from different ethnic backgrounds. It gives students not only the opportunity to learn about Albany but to interact with each other and share views and experiences. Many of the students return to their schools and their communities with the confidence and skills to become leaders. One student reported, "As a result of SIA, I started speaking with members of the League in my town and we are creating a Student membership program for any interested high school students in Somers." Another stated, "As a result of my participation in the SIA conference, I have developed a surprisingly close relationship between myself and my local representatives… and [have] become vocal within my community about educational, environmental and budgetary policy."
The League created a Facebook page just for the group of students and they were able to discuss their successes, challenges and questions among peers and League members. This has also allowed the students to continue their friendships beyond the 4-day conference and allows them to see what issues on which they continue to have an impact.
Since 2000, the League of Women Voters of Green Bay has worked with an Immigration Settlement Program to reach immigrant voters by teaching educational segments to the Hmong/Loation/Vietnamese and Hispanic populations in their community. The League has created PowerPoints for each election year since the inception of the program. The most recent focus of these sessions has been the Voter ID law in Wisconsin.
The League received a $400 grant to educate the underserved populations about the Voter ID law. They created a PowerPoint presentation entitled "Let's Vote" (Vamos Votar) in both English and Spanish. Each session began with a brief segment reviewing the US Government and why voting is important at all levels of government. They touched on everything from how to get an acceptable ID for voting, voter registration, and absentee ballots and how the new laws impacted the elderly and disabled as well as underserved communities. At this time they also registered new voters. They were able to reach more than 300 people about the new law.
The immigration committee led by a local League member leveraged her partnerships with other community organizations with whom the League frequently partners. They kept their audiences engaged and were able to address their questions so that everyone was informed. They used their membership and connections to other local groups to plan events and disperse information throughout the communities. They were recognized by the press in the Green Bay Press-Gazette. The League posted flyers and utilized online and ethnic media outlets to reach out to the community.
Lottie Fox is a member of the League of Women Voters of California.
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