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There's a certain scent I associate with Mexico that I've always assumed was laundry detergent. It's overly pungent and heavy, with hints of citrus and mint. It's the kind of smell that wafts into your nose and lingers there for hours, overpowering anything else with which your olfactory senses come into contact. I've smelled it in grocery stores in Guanajuato and outside of domestic kitchens in Mexico City not to mention in some of the Mexican neighborhoods here in NYC. I don't know why I assumed the smell came from soap, I just did.
Last week, I found myself in Jackson Heights and I stopped into the charming El Sol de Azteca to grab a bite to eat. They had cemitas on the menu—a Pueblan sandwich stuffed with spicy pork, red onions, chipotles, lettuce, avocados and that Mexican string cheese called quesillo all piled high on a sesame seed bun. I'd never had one and was curious how it compared to a torta, another Mexican sandwich. I took a bite and was pleased by the crisp, buttery bun and the spice and juice from the meat and vegetables, but there was a hint of that smell, that funky flavor that I always assumed was detergent. I took the sandwich apart and found an herb. After tasting it, I realized that it was the source of that flavor. That smell wasn't detergent, it was a plant!
I asked the waitress in my rusty Spanish what was the name of the herb. She smiled and said, "Papalo!" Papalo. Who knew? I finished my sandwich trying to savor this new flavor, but couldn't quite work my head around the fact that what I always thought was soap was actually an herb. I now understood how those who can't stand cilantro feel.
After doing some research, I learned that papalo is an ancient plant, found all over Mexico, the American Southwest and parts of South America. The Bolivians swear by it, eating it almost daily as it's said to possess medicinal qualities such as the ability to lower blood pressure. In Mexico, it's most prominently used in the state of Puebla, primarily in cemitas. But many restaurants keep vases with bunches of papalo on tables, so patrons can snip and add it to any dish they like. It's also found in tacos, salads, salsas and guacamole. Yet, as beloved as it may be it's not for nothing that it's also known as mampuitu, or skunk.
Papalo is something of an acquired taste and as I hope to spend time in Puebla this spring, I decided I'd better learn to like it. I thought finding it in stores would be easy, but after searching countless places, it wasn't until I walked into a Bravo Supermarket that I met with success. (These supermarkets are all over NYC and they cater to the Hispanic community. Therefore, if you're looking for cow hooves, chicken feet, all parts of the pig, cecina, chiles, tortilla presses, etc.—this is the store for you.)
When I walked through the doors, I was blasted by that familiar smell. I followed my nose to the produce section and picked up a bag—one of many on display. I was disappointed, however, as all the papalo for sell appeared to be covered in brown spots. I spoke to a man working in the produce section and asked him if they had fresher papalo in the back. He shook his head and said, "No, but this is very fresh."
"Are you sure," I said. "It's covered in brown spots."
"Those are the glands that make the smell," he said.
Who knew that plants had glands? I took my bag of papalo home and tried making different things. I first made a small salad with the leaves, but this was a bit much—a little goes a long way. I then decided to make a salsa verde with tomatillos and avocado. While I'd normally use cilantro, I decided to use papalo instead. It was almost the same as I'm used to, but still a bit strange. So while I'm not quite convinced that I'm a fan of this herb, I did enjoy the salsa. And perhaps, over time, I'll grow to love papalo as much as I love cilantro. I certainly hope I can learn to at least live with it, as a cemita is one heck of a sandwich and I'd hate to not enjoy eating those as they were meant to be.
Do you have any experience with papalo? What are your thoughts? And have you ever cooked with it?
Salsa Verde with Papalo
2 cups of chopped tomatillos
1 avocado, peeled and chopped
3 serrano peppers, stems removed and chopped
4 cloves of garlic, chopped
Juice from 1/2 lime
2 tablespoons of papao leaves, chopped
Salt to taste
Throw all ingredients in the blender and mix well.
Makes about 2 cups
Serve over pork, chicken, tacos, beans or with chips.
You can replace papalo with cilantro though I'd use about 1/2 a cup or more of that less-pungent herb instead.
Tuesday, January 08, 2008
What do you know, it's papalo!
There's a certain scent I associate with Mexico that I've always assumed was laundry detergent. It's overly pungent and heavy, with hints of citrus and mint. It's the kind of smell that wafts into your nose and lingers there for hours, overpowering anything else with which your olfactory senses come into contact. I've smelled it in grocery stores in Guanajuato and outside of domestic kitchens in Mexico City not to mention in some of the Mexican neighborhoods here in NYC. I don't know why I assumed the smell came from soap, I just did.
46 comments:
- ann said...
Well I'll be. I know that smell. And yep, I too thought it had to do with soap or detergent or possibly epazote, because, really, even though I know what it is, I could never a. pick it out of an herby lineup or b. really tell you what it's flavor is. Good sleuthing Lisa! You've just helped me decide that since I'm home sick from work today, a nice steaming bowl of Posole is in fact exactly what I'm craving! Thanks :)
- Chris said...
Papalo! I've never heard of it, and don't *think* I've encountered it. But now I must start my quest. :)
(I also never got the "cilantro tastes like soap" thing.)
- Meg said...
I haven't used it (or even heard of it); keeping some in glass of water on a table so people can just tear some off is both practical and sort of funny; it's a decoration AND a condiment. I'll have to keep an eye out for it.
- Sandy said...
I know exactly the smell you mean, but I never knew what it was! Thanks for letting me know about something new to look for.
PS: Your copyright on the bottom of your page is only till 2007
- christine (myplateoryours) said...
I totally love the image of you picking apart that sandwich in search of an elusive flavor. You can always pick a foodie out of the crowd.
- Lydia said...
Papalo -- completely new to me. I'm one of those cilantro-tastes-like-soap people, so I don't know how I'll do with this. But we have a pretty good Hispanic market in Providence, so I'm headed there to check it out. Papalo...thanks for letting us know about this.
- Texana said...
Yes, the smell--it hits you as you walk into certain Tex-Mex restaurants. I am so glad to learn that it is indeed an herb. I always thought they had some sort of cleaning product that I hoped was not contaminating my food. Thanks for clearing that up. Not sure I like it any better, but it helps me forgive my daughter's aversion to cilantro, which I love.
- Saffronchef said...
I've also never heard of papalo, and I consider myself somewhat experienced in the exotic food dept. And I know the smell you mean too. I also thought it was laundry detergent, and it's always made me feel nostalgic when I walked through a Mexican neighborhood. I still think sometimes the smell really is detergent, but now that I know of this herb, I will see if I can distinguish between the two. This is why I love your blog. Thanks for the great story!
- Homesick Houstonian said...
interesting. I've been meaning to try a cemita from Tulcingo del Valle for a while now. I hope they do it with papalo too, I'd love to find out about this herb.
- Homesick Texan said...
Ann--Yea! Someone knows what I'm talking about! I hope you feel better soon--how do you make your posole?
Chris--It's a very specific smell, so you'll know it when you find it.
Meg--I think it's a terrific idea, and wish more restaurants would do that with fresh herbs.
Sandy--Thanks for the heads up on the copyright--it's fixed now. And I'm glad someone else knows what I'm talking about. It's a very distinctive smell indeed!
Christine--I think the waitress thought I was a bit nuts when I pulled the papalo out of the sandwich and asked her what it was. But I'm so happy to have the mystery solved!
Lydia--If you try it, let me know what you think.
Texana--Isn't it funny that all of us thought it was soap? I wonder if those who think cilantro tastes like soap have the opposite experience with papalo?
Saffronchef--Once you know it's an herb, the smell becomes more organic and less chemical, though I'm still getting used to it.
Homesick Houstonian--From what I understand, you can't make a cemita without the papalo. Besides the sesame seed bun it's the crucial ingredient.
- Sandi @the WhistleStop Cafe said...
I am glad you stopped in at the cafe~ It is easy to get lost in the bloggy world.
I thought of you when I posted my sweet heat jalapenos, right up your alley.
We have a local mexican grocery store... won't they be impressed when I come in asking for papalo.
- Sorina said...
This looks so delicious. I am looking forward more posts from you!
- Marco said...
I had a very good cemitas at Tulcingo del Valle (10th & 46th) in October. It had papalo on it. I had to ask the watitress what it was. I liked it. Though I like cilantro more.
- Homesick Texan said...
Sandi--Thanks for stopping by as well! And yep, I bet they'll be very impressed when you ask for papalo!
Sorina--Thank you!
Marco--Good to know! I'll have to head up there this weekend and grab one.
- Lyra said...
Papalo-so thats what that smell is! Not many Mexicans around DC area, so I don't know that I will find it here. I wanted to say that I really like your photo of the salsa with the slightly crumbled leaves on top. Very nice:)
- Meeta said...
Never tried the herb before - maybe I did and did not realize it. You've really got me curious now. Hmmmn!
- Mercedes said...
Wow, I've never heard of it, but your description reminds me of drinking yerba mate or the herb rue, things that are very much an acquired taste. I saw on Wikipedia that it's also called "Bolivian coriander."
- mSjEnA said...
love your photos !
- Julie said...
On the one hand it's interesting to know that there's an herb commonly used in Mexican cooking which I've never heard of. On the other hand, the fact that its smell is confused with laundry detergent or cleaning agents makes me not all that sure I'm interested in becoming familiar with it. :)
- Cynthia said...
I've never heard of it before. I totally admire your spirit of trying it. A true foodie.
- Christina said...
I smell it around here in shops and holes-in-the-wall. I've never cooked with it, but now I'm curious to try doing something with it, or at least try growing it. I'm fascinated by the fact that you can see the scent glands on it.
Great post, as always.
- ann said...
Um... I call an expert and have them deliver it ;-)
- Homesick Texan said...
Lyra--Thanks! And you might find it--at least in the summer. I read somewhere that more American farmers are growing it and selling it at farmers' markets.
Meeta--It's pretty distinctive, so once it's been identified you'll never forget it.
Mercedes--I had some friends that lived in Chile for a while, and they came back addicted to yerba mate. So I reckon once you acquire the taste, you can't live without it!
MsJena--Why thank you!
Julie--Ha! It's not all that bad, really, it just takes some time to get used to it!
Cynthia--That's what life's all about--trying new things!
Christina--Yeah, the glands are bizarre, I'd never seen anything like that before.
Ann--Ha! Sounds like the perfect recipe for when you're not feeling well--let someone else cook for you.
- SwedenExTex said...
I never thought of making nachos with just cheddar cheese and a jalapeno atop each one. And from scratch even! (the tortilla chips). I will try it this weekend, despite we have no cheddar and I must use Gouda. I must admit I like Chili's nachos because they make them individually and they do use a bit of refried beans (my fave style). The bad-me goes nuts for nachos with Ranch Style beans with jalapeno, topped with cubes of Velveeta! I can't help myself, people! But I will try your recipe for Superbowl weekend for these buddies who put cucumbers and pineapple on theirs, with no idea what pinto beans/refried beans even ARE! Thanks girl!!
- Veronica said...
My uncle took my sister and I to this restaurant by the side of the road between Mexico City and Poza Rica, Veracruz.
It was incredible and all their dishes had this weird herb that tasted almost like basil or cilantro. I asked the waitress what it was. She didn't say 'papalo' but she called it something else, and gave me a leaf. I managed to take it with me back to the states.
Since then I've been trying to find that herb. I saw this up on tastespotting and immediately recognized the shape of the leaf. Thank you so much for putting up this post! :)
- seventh sister said...
Now I have to get some seeds and try it. I might be able to buy some at Fiesta but I am not sure I would knowit if I saw it.
- Marghie said...
I read an article in the NY Times last week about great sandwiches and came upon the description of a cemita available in Port Chester, NY, which is right near my temporary home. Yesterday I tried it. Not only did I love the sandwich, but now I've spent far too much time looking up papolo to find out everything I could about it. Here's the Latin name - Porophyllum ruderale - of the plant that was in in my sandwich. Apparently there is also a Porophyllum tagetoides that is similar, but I think the leaves are too narrow to be what I had in my lunch.
I remember the first time I grew cilantro in my garden.... I just hated it. I could smell it everywhere in the garden, on my clothes, on my hands, I thought it smelled like soap only worse and I swore I'd never grow it again. But something funny happened; I grew to love it and started wanting it in everything. I am thrilled to find this new herb that has a similar flavor. I'm going to check out the grocery stores in Port Chester next, to see if I can find both varieties so I can compare.
- Deborah said...
I followed the same N.Y. Times article to Kiosko in Port Chester and immediately fell in love with their cemita al pastor. None of the people working there could tell me the English name for papalo but who cares? I'm looking forward to experimenting with it. Looking forward to more more good recipes and restaurant hints, too.
- annie said...
My friend made a pesto of papalo, pine nuts, garlic and olive oil and we used it as a salad dressing on red leaf lettuce, wild arugula, and raw pepitas. Weird and wonderful. I couldn't get enough of it!
- Anonymous said...
well i was braught up eating papalo! at first i didn't quite like the taste or smell but after i got older, i learned to enjoy and savor every bite!... i wouldn't recommend mixing it with salsa.. i would rather recommend you eating it with different kinds of meat. i find it to bring out the flavors in meats.. and maybe that's why they make cemitas with papalo. the way i enjoy eating this delicious plant is with a carne asada taco!
- Anonymous said...
i also grow up with this uniqiue herb... i love the smell and the taste....and w/ meat omg delicious. It is strong so little of papalo is good. I haven't eaten papalo in a while and i would love to try it again...but i dont think i will find it up here in canada.
- agnes said...
My sister, who's always into anything new (and often weird) left a small pot of seedlings on the back porch the other day on her way back to Corpus Christi......so, while I didn't COMPLETELY look a gift horse in the mouth, I was skeptical - and for days left it right where she set it ... She later emailed to tell me it's papalo, so here I am researching.....thanks for all the info... I never made the soap connection with cilantro -stink bug is what I think of! Strange, isn't it, that dispite these peculiar associations we can go on and learn to like something.
- rah said...
I just had a cemitas for the first time at Tacos Matamoros in Sunset Park on Saturday. I was convinced that the herb in the sandwich was parsley, but a friend said the sandwich tasted like soap to her. Some sleuthing led me to your blog post, thanks for the info!
- Anonymous said...
I am having papalo right now, but for those beginners i say you have to build up to the taste of this plant in order to enjoy truly. I enjoy this plant with pupusas or sopes. I am from acapulco,guerrero and this plant is very known in my native country
- Anonymous said...
mmmmmm PAPALO.I grew up with this unique plant.This plant looks alot like ravalo, but it has a much pungent flavor. This herb is really special because you cannot eat it with just anything.I really love the taste of this herb it reminds me of my hometown.I enjoy eating this plant with bistec and also with sopes!!
- Super Chencha said...
I love papalo! I grew up with it because my family loves it. My family is from a little village in Oaxaca and the people there really enjoy it. And yes it is an acquired taste for many people. I remember trying it for the very first time at the age of four and I actually loved the the taste! (I know it's a little strange for a little girl).
Every summer my father plants some seeds in our summer garden and we usually eat it every day for lunch and dinner. We place the papalo in a vase filled with water. During our meals we usually just grab a stem and eat the leaves. Rarely to we use it as an ingredient. Sometimes I will just eat the herb by itself.
- Agata said...
Wow, that hit me like a lighting!! I always thought that was detergent, ALWAAYS!!! Thank you for clearing it up for me! :) Can't wait to taste it with my new found knowledge ;)
- Anonymous said...
My husband is mexican and he loves papalo. I live in Baltimore and its a little harder to find and it goes bad fast. He eats it like it is though. Just picks it off the rama and eats it. Cant really stand it my self. But there is some smells that remind me of mexico. some are soap. Fabuloso and suvitel are my favorites but also the smell of something burning reminds me of mexico because every where you go down there the people are burning their trash and/or dead grass.
sincerly AShley
- Anonymous said...
i was born is pasadena, california but since kid my mom took me to mexico city n i grew up there since i was 11 years old, spanish is my first language, and mexican food my culture.. the mexican food here in america is totally different than the real mexican food from mexico.. here they used more quemicals n stuffs to the food than mexico is mostly natural.. papalo is my favorite herb, even that i plant it in my backyard.. so when ever i want sum papalo i just go to my backyard ..
every time when i eat papalo it reminds me my child hood, just like the movie ratatouille when the inspector eats the ratatouille plate n his child hood comes to his mind... ! every time i smell papalo all those child memories comes to me n put a smile in my face.. papalo is the most exotic herb u could ever try... !,
i found this article, when i was eating papalo n decide to google it and c what does other people thinks about it..
i would totally recomended to any one that havent try it..
- Anonymous said...
We live in Wisconsin and have grown papalo for about 5 years. It is a high point of the summer when it is ready to pick. When the cilantro goes to seed thats when we switch to papalo and keep using it until frost takes it out. Tomorrow we may have a frost so I will try to make a pesto of the three plants that we have so as to have some of that flavor all winter.
- gloria morales tapia said...
I went to Hidalgo Mexico and ate papalo for the first time 7 years ago.. Now I look for it every chance i get.. I live in Georgia and its hard to find but I just Love it.. It is so delicious to me, the aroma and flavor are just grand...
- Anonymous said...
I've had Tortas all my life. There is a Cemita lunch truck by mi house and I always have a torta or burrito. After talking to the cook and learning the ingredients that go in a cemita and comparing it to a Torta I finally decided to try a cemita. Took it home opened it...it looked delicious(Had the carnitas/pork). Took a bite and I just couldn't figuere out what that taste was...as I never had it. Just to say, I couldn't finish my cemita. This is what let me to this site and now I know what ingredient the cook left out, (Sneeky guy). lol. Besides the Papalo, the cemita was good, but couldn't enjoy it due to the taste I already had of the papalo. I guess next time I will order it with out the papalo. J.R. S.Cali
- Anonymous said...
I first had it this year. One of our hands was growing it in a pot in our barn. I smelled it immediately and he plucked some leaves and gave me one. At first I did not like it. Then I brought some home and started adding it to our nightly salads and is not addicted to it. Yes a little goes a long way. He gave me some seeds and I planted it in a pot in my back yard and it is in full bloom.
- Bikageoff said...
Thanks for an interesting and entertaining post. I am growing papalo this year for the first time. My experience of Mexican cuisine is a bit limited here in Ireland but I love it and am a big fan of cilantro so I am looking forward to tasting this - but I will proceed with caution! Anyway the seeds are up and although I will plant a few outside I will keep some in the greenhouse too, with the tomatoes, basil and tomatillos.
- Anonymous said...
We just got this in our CSA box this week and it is smelling up the whole refrigerator. I am a little bit disgusted by the smell but inspired by your resilience in trying to like it and using it in all different dishes. I will give it a try.
- Anonymous said...
Just got back from Oaxaca, and they use papalo in quacamole (a little goes a long way). Hands down the best quac I've ever had. Try it in salads or maybe cilantro green goddess dressing.
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Bijelo Dugme tickets at eventim.co.uk
Welcome to the profile for Bijelo Dugme at eventim.co.uk. This page will provide news, performance and tour announcements, photo galleries and biographies. Sign up to Eventim's Ticket Alarm for Bijelo Dugme and we will keep you up to date with all the latest news and information.
TicketAlarm – Don't miss out on tickets
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When judging a contest of aesthetics or serving as a jurist for a juried exhibition, one is stuck with the submissions that have been proffered. If very few works are of sufficient caliber, it's usually not possible to simply scrap the contest or cancel the show.
More often than not, frankly, choosing winners is a balancing act of compromises instead of a celebration of excellence. Still, the compromises routinely made by the City of Santa Fe Arts Commission, both in the selection and placement of public art and in terms of the annual poster contest—presumably in the name of democracy and diversity—are judgments that wear against integrity like the sea against the shore.
The poster contest is intended as "a marketing tool for the city" and entrants are allegedly judged "on artistic quality and their ability to effectively represent, market and promote Santa Fe as a creative city," according to the city's website.
Now, with the caveat that the judges are stuck with the submissions they get, I'm not slagging too hard the "artistic quality" of this year's recently announced winner. Certainly I would never be able to do such a thing with a fistful of pastels, but Lori Aguirre Snable's poster, "Santa Fe Mariachi" does little to suggest "creative city." The same has been true for a long succession of city posters (with perhaps one exception in memory). The quality of each piece might be debated endlessly, but the effectiveness of such a thing as a promotional tool is less subjective altogether.
Most recent posters might represent Española or El Paso or San Miguel de Allende just as effectively as they genuinely portray Santa Fe. Rather than suggesting a city ripe with creativity, they suggest a city with barely an original thought available, even among its supposedly rampant artist population. A photograph of an old adobe or a pastel of a group of mariachi musicians—even if it is captured through a canonized creative form like photography or drawing—is the predictable antithesis of creativity.
Predictability, of course, is what many residents and marketers of Santa Fe believe to be its strength. But the reasoning behind this—that it has worked for the past 100 years—is shaky at best. Fossil fuels also have worked for the last 100 years, but that doesn't mean we should use coal and oil as symbols of the future. And those who believe that to promote Santa Fe is to promote the past are going to wind up living in a dead city if they get their way.
If posters that are chosen by the Arts Commission to represent Santa Fe continue to have a feeling of reassuring blandness (musicians, adobe, a great big sky, oh my!), we should realize it is the same campaign that has been used for the Big Mac: You can count on it because it always tastes exactly the same.
It is a certainty that the Arts Commission believes itself to be representing a diverse population and a complicated cultural history, but the result is somehow a generalized, gauzy impression of an unremarkable place. Not surprisingly, this is the reaction I generally get from visitors who passed through Santa Fe for a few days and saw only the tourist sites and never scratched beneath the surface. "Santa Fe? Uh, it was OK I guess," is the reaction, especially among younger travelers.
But what makes Santa Fe an engaging community for those of us invested in it, what makes Santa Fe a city that can and should fund its Arts Commission, is everything that lies beneath that surface. For far too long we have believed it is the texture of the walls and the theater of cultural stereotypes that butter our bread. The soul of the city—and its enduring attractiveness—lies in the real activities of its people, not in the facades perpetuated by posters.
The Arts Commission is a significant spender of public monies. It's about time that money started being spent in the service of the real Santa Fe.
City of Santa Fe Arts Commission


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Today is Monday, July 9, 2012, and here is what's available in terms of Daily Blogging Prompts and other related events in the genealogy blogosphere:
Items of Note
- Happy blogiversary to Fables and Endless Genealogies (started July 9, 2009).
- Today is National Sugar Cookie Day.
Daily Blogging Prompts
Amanuensis Monday – An Amanuensis is a person employed to write what another dictates or to copy what has been written by another. Amanuensis Monday is a daily blogging theme which encourages the family historian to transcribe family letters, journals, audiotapes, and other historical artifacts. Not only do the documents contain genealogical information, the words breathe life into kin – some we never met – others we see a time in their life before we knew them. A fuller explanation can be found here.
Amanuensis Monday is a popular ongoing series created by John Newmark at Transylvanian Dutch.
Madness Monday – create a post with the main focus being an ancestor who either suffered some form of mental illness or an ancestor who might be hard to locate and drives you mad. This is an ongoing series at GeneaBloggers.
Mappy Monday – do maps, deeds and land records factor in to your family history? Join us for Mappy Monday where you can post map images and how they relate to your research or discuss other aspects of land ownership and your ancestors. Several members of GeneaBloggers suggested this type of theme and in fact Holly Spencer of Ravenna Area Historical Society Blog has been using this theme since March 2009.
Maritime Monday – Post about anything to do with the sea: ancestors who were sailors, shipwrights, fishermen, or coastguards including images, records and links. Maritime Monday is an ongoing series created by Ros Haywood at the GenWestUK blog.
Matrilineal Monday – Post about the female line of one of your families you are researching. Matrilineal Monday is an ongoing series by Jennifer Geraghty-Gorman of 'On a flesh and bone foundation': An Irish History.
Military Monday – We all have ancestors who have served in the military. Military Monday is a place to post their images, stories and records of their service in various branches of the military. Military Monday is an ongoing series by Cindy at Everything's Relative – Researching Your Family History.
Mobile Monday – Do you use mobile applications on a SmartPhone to assist with your genealogy research? Post a review of any applications you've used or post about what you'd like to see in a mobile application related to genealogy. This is an ongoing series created by A.C. Ivory of the Find My Ancestor blog.
Motivation Monday – do you have a set of genealogy-related goals you want to tackle? Do you have tips on getting motivated? Whether you want to lend advice or you need advice, participate in Motivation Monday at your blog and tell us what's on your genealogical plate. This is an ongoing series created by Dionne Kurti at Finding Josephine.
Mystery Monday – Closely related to Madness Monday only these missing ancestors might not cause madness! Mystery Monday is where you can post about mystery ancestors or mystery records – anything in your genealogy and family history research which is currently unsolved. This is a great way to get your fellow genealogy bloggers to lend their eyes to what you've found so far and possibly help solve the mystery. Several genealogy bloggers have been using Mystery Monday as an ongoing series including Randy Seaver of Genea-Musings, Kathleen Moore of The Misadventures of a Genealogist and Betty Tartas of Betty's Boneyard Genealogy Blog.
To ensure that your blog post is included in the "roll-up" widgets below, include the name of the blogging theme in your post title. Examples: Black Sheep Sunday – Honey Dijon; Tombstone Tuesday – Ida Slapter.
* * *
If you would like your event or Daily Blogging Prompt included, please contact Geneabloggers at geneabloggers [at] gmail [dot] com.
©2012, copyright Thomas MacEntee


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hCG 1234This innovative dietary supplement is the crown jewel of New Millennium diet support products. Not only is it the most popular diet aid for rapid weight loss, it is clinically supported to help dieters lose weight more successfully with sustainable results. The supplement helps dieters lose weight without experiencing unpleasant fatigue and mood swings common with many diets.What is hCG?Human Chorionic Gonadotropin is a natural hormone produced in large quanities during pregnancy to ensure prooper nutrients to a developing baby. This hormone triggers the hypothalamus to mobile stored fat into the bloodstream to be used as "food". It is believed to reset your metabolism and to protect your body's godo fat and keep muscle tissue from breaking down. This is what sets the hCG diet apart from others because in low calorie diets there is the possiblility of muscle break down.


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SHOWING 1 - 24 of 77Reset all filters
Idakoos has a fantastic collection of oenologist women's ringer t-shirts to offer. Whether you want to get a oenologist ringer tees for women for a special occasion, give custom oenologist women's ringer t-shirts as a present or need a original oenologist female ringer shirts during Christmas, Thanksgiving or any other holiday or event. Idakoos is sure to offer the right oenologist printed women's ringer t-shirts for you! Even if you can't find the right women's ringer t-shirts between our designs. You can make your own design with the images and text that you prefer. Idakoos offers oenologist ringer tees for women of high quality. You can buy our oenologist women's ringer t-shirts with total security and be sure that you got the perfect gift. If you need a oenologist female ringer shirts; Idakoos is the best option.oenologist printed women's ringer t-shirts


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Chancellor Sam Schuman named the UNC Asheville Track in honor of Karl Straus in the fall of 1992. Karl Straus is a prominent attorney in the Asheville area, who has been a generous benefactor to the University and the Athletics Department. Straus was one of the track's most frequent users and has run many laps around his namesake.
The Karl Straus Track is located on the UNC Asheville campus behind The Sherrill Center, Justice Center and Health and Fitness Center. Home to the UNC Asheville men's and women's track and field programs.
Due to new Big South Conference and NCAA regulations, the track program has not been able to host a home meet in more than seven years. Click here to help us renovate our UNC Asheville Track Facility to NCAA/IAAF standards so our student athletes, university and community can proudly host and enjoy "home" NCAA Track and Field sporting competitions.
Construction Photos--September 2010
Construction Photos-- March 2010
Construction Photos--January 26, 2010
Construction Photos-- November 1, 2009
Construction Photos-- September 24, 2009
Construction Photos-- August 12, 2009
Construction Photos-- July 17, 2009


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Students share cultures at International Food FestivalFebruary 28, 2013
Enjoy native foods and learn about different cultures at the International Food Festival on Saturday. The event will be in Skillett Atrium of Visser Hall on the Emporia State campus from 11:30 a.m. to 3 p.m.
The International Food Festival is also a fundraiser for participating recognized student organizations, which include the Chinese Student and Scholars Association, German Club, Russian Club, ESU Spanish Club, the Hispanic American Leadership Organization (HALO), JA Sakura (Japanese student association), the Korean Student Organization, the Saudi's Club of ESU, the Intensive English Program and the Marketing Club.
The event also includes performances from a variety of student organizations as well as music from around the world.
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


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Sugarbush Farm is a 550 acre hillside farm located in central Vermont. The Luces are the second, third, and fourth generations to live on this land. Jack and Marion Ayres bought the farm in 1945 with a dream to make a go of country living. They were the first folks in Vermont to start packaging cheese in waxed bars so they would travel well without refrigeration. By 1975 the Boston Globe wrote about Sugarbush Farm "At the end of a scenic Vermont road lies a Cheese Lovers paradise." In 1995 the American Cheese Society awarded Sugarbush Farm a Blue ribbon for the best smoked cheese in the country.
This hickory-smoked cheddar from Vermont won first place in the American Cheese Society's national judging.


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Deck the Halls with boughs of holly...
fa la la la la.. la la la la
We're spreading the holiday cheer with a week-long celebration of the happiest time of the year with Christmas in July!
Each day we will post a new freebie in the gallery for 24 hours before it is available in the store
We will send out an email and post a coupon code in the forums & gallery for 20% off store-wide for a full week!! A great opportunity to stock up!! And our designers will be stocking the store with some great Christmas & Holiday products to give you a jump start on your holiday creating!
we will be having a few chats where we will be giving away $25 Shutterfly giftcards!
Sunday, July 27th @ 10pm EST with Katie
Monday, July 28th @ noon EST with Katie
Tuesday, July 29th @ 10pm EST with Katie
Wednesday, July 30th @ 2:30pm EST with Katie
Friday, August 1st @ 10pm EST with Kellie
So start singing your christmas carols... and get ready to celebrate!


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I am constantly referring people on the Wilton.com forum to videos on your site. (The ones referred most often are "Cake Construction" and "How to cover a cake with fondant using The Mat". ) New bakers have SO many questions and your videos hit the cake nail right on the head!
I began cake decorating at the age of 56 with the first of the Wilton classes at my local Michaels store. Like many others, it has turned into a passion. I have spent hundreds of hours online learning and videos like those from Sweetwise, Inc. are a blessing.
Thank you!!!!!
(p.s. I bought The Mat, but haven't used it yet--I'm looking forward to my next fondant cake!)
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Nothing you have ever tried equals the coloring strength of these amazing colors. Imagine the coloring power of a paste in an easy-to-use-gel. Soft Gel Paste is packaged in convenient squeeze bottles with a flip-top lid. By mixing and measuring using "drops" of Soft Gel Paste, you can achieve precise easy-to-repeat colors every time.
State-of-the-art food technology is why Soft Gel Paste has so many advantages over other food colors. Soft Gel Paste's superior formulation can withstand the harsh Freeze/thaw cycle without colors bleeding.
Americolor 4.5oz Ivory$6.25
On Sale


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Dronedarone/Strong CYP3A4 Inhibitors
This information is generalized and not intended as specific medical advice. Consult your healthcare professional before taking or discontinuing any drug or commencing any course of treatment.
Medical warning:
Severe. These medicines may interact and cause very harmful effects and are usually not taken together. Contact your healthcare professional (e.g. doctor or pharmacist) for more information.
How the interaction occurs:
Some medicines may slow down how quickly your liver processes dronedarone.
What might happen:
The amount of dronedarone in your blood may increase and cause side effects including life-threatening changes to your heart's rhythm.
What you should do about this interaction:
Let your healthcare professionals (e.g. doctor or pharmacist) know right away that you are taking these medicines together. Let your doctor know right away if you notice an irregular heartbeat or have any dizziness or fainting episodes.Your healthcare professionals may already be aware of this interaction and may be monitoring you for it. Do not start, stop, or change the dosage of any medicine before checking with them first.
1.Multaq (dronedarone) US prescribing information. Sanofi-Aventis U.S. LLC January, 2014.
2.Prezista (darunavir) US prescribing information. Tibotec Inc. June 19, 2017.
3.Drew BJ, Ackerman MJ, Funk M, Gibler WB, Kligfield P, Menon V, Philippides GJ, Roden DM, Zareba W. Prevention of torsade de pointes in hospital settings: a scientific statement from the American Heart Association and the American College of Cardiology Foundation. J Am Coll Cardiol 2010 Mar 2;55(9):934-47.
4.Phansalkar S, Desai AA, Bell D, Yoshida E, Doole J, Czochanski M, Middleton B, Bates DW. High-priority drug-drug interactions for use in electronic health records. J Am Med Inform Assoc 2012 Sep-Oct; 19(5):735-43.


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Captain's Report
Sea-Doo 230 Challenger SE
By Capt. Rob Smith
When most people think of bowriders, the last thing they normally consider are direct drive boats, which is probably because they have not really attacked the market in the past. That seems to be changing. I have tested direct drive boats from Sea-Doo and others over the years, but lately, it seems they are really beginning to stand out. They have more power, more features and some pretty neat innovations that are both eye-catching and useful. Outwardly, they look the same as typical sport boats, but in their hearts, or engines, they are quite a different animal.
Design and looks
Maybe head-on you wouldn't catch any real distinctive differences from most out on the water, but in profile, the Sea-Doo 230 Challenger SE has a distinctive bond line with the rub rail following it as it plunges toward the aft quarter. You begin to see her PWC heritage. Looking underneath while she rests on her standard tandem axle trailer, you will also see something familiar to PWCs, a nozzle, skid plate and intake grate of the direct drive engines. There is nothing hanging down to catch rocks or bottom, and no propeller to do a hatchet job on any limbs. Don't get me wrong, you still have no reason to use the drive system for a foot hold and there are some pinch points, but you aren't going to inadvertently get caught in a trio of blades spinning 700 to several thousand rounds per minute. Never get directly behind any boat with the engine running, you could still get injured! You will enjoy more of the lake, river or shoreline than the sterndrive competitors will, and you will find more parking available closer to shore for the same reason.
Seats for everyone
Seating and storage are some of the big advantages when you use direct drive for power. The 230 Challenger SE is rated for 12 people, or 2000 lbs. of people and gear. Knowing we aren't all the Coast Guard's idea of standard weight and size, what that really means is a full sized family will easily find a seat on board along with all their paraphernalia for the trip. With the 430-hp power package, you should have the power to insure fun, even fully loaded. Under the seats up front you have finished storage. The outside of the starboard seat base is labeled for the fire extinguisher inside. I prefer to mount that within arm's reach of the driver and use this box for storage or a spare cooler since it has a drain and the fire extinguisher is mounted on the bottom of the box anyway.
In the cockpit, you have wrap around seating across the back and up to the bucket seats for the driver and companion/navigator. Both bucket seats swivel so you can spin around and enjoy your company at anchor. A carry-on cooler fits under the starboard side of the aft bench. The center cushion pulls up and becomes a step when you are using the swim platform for boarding. The starboard section of the sunpad lifts up exposing a handy walkway with anti-slip strips for sure footing. With it down, you have a comfortable pad to relax on or to sit and slip your skis on. A pop-up ski pylon is just behind the bench seat back and is standard.
Let the breeze fly!
One of the innovative features on board this model was the power windows for the helm and companion sections of the wrap-around windshields. These are optional, but very functional. Just like on your car, you can raise or lower them to infinite points along the way. Also, just like in your car, you can use them independently depending on whether you want to have the wind in your hair or not. The walk-through section on this model is also innovative. They call it the Fold 'N Stow door. It is a pocket style door that slides out from the helm pod folded over. You flip the window up into position after locking the door open and lock the upper panel in place and you have a completely sectioned off cockpit, yet you still can see everything up front. The entire door is tempered glass (except for the frame, of course) so you can keep an eye on things and maintain that large boat feel.
Give me power!
Power on the 230 Challenger SE is delivered either with standard twin 155-hp engines or with twin 215-hp Supercharged, Intercooled engines as I tested. These 4-stroke, three cylinder engines deliver every bit of the power you might expect from her six cylinder competitors, but beat them to the punch out of the hole. You also get less bow rise as you are thrusting the boat through the water directly rather than producing thrust through a prop and drive system.
It's in the package
The SE package adds some nice features like pull up cleats, snap in carpet, satellite ready stereo system with MP3 jack, cockpit table, burlwood accents at the dash and a stereo remote at the dash for some. The power windows I already talked about and a wakeboard tower like my test boat had are two available options added with the SE package.
The 230 Challenger SE measures 23'6" length overall with a beam of 8'9". She weighs about 3500 lbs. dry and only draws 12". She is rated for 12 people, or a total of 2000 lbs. people and gear combined. Fuel capacity is 53 gallons.
Test results
The 230 Challenger SE handled very nimbly underway. Once you get used to direct drives around the docks, you quickly realize you have immediate response to the shift and throttle which is likely the part that disturbs old stick and prop guys like me. She gets out of the hole fast with only a 25 degree bow rise and 2.6 second leap. She reaches 30 mph in 4.6 seconds, all with 4 adults and 5/8 tank of fuel on board. Her cruise speed was 28.7 mph at 5500 rpm for a range of 109 miles on a full tank of fuel. She reached a maximum speed of 52 mph at 7700 rpm.
The 230 Challenger SE is everything they told me it would be. It is a family oriented direct drive boat that will take a large family out with the power to deliver watersports fun. She has shallow water capability sterndrives can't touch, and added safety with no spinning props to injure someone. Sea-Doo strives to put more features on board as standards, and challenges the competition to meet the value inside.
Test Result Highlights
- Top speed for the Sea-Doo 230 Challenger SE (2008-) is 52.0 mph (83.7 kph), burning 32.1 gallons per hour (gph) or 121.5 liters per hour (lph).
- Best cruise for the Sea-Doo 230 Challenger SE (2008-) is 28.7 mph (46.2 kph), and the boat gets 2.29 miles per gallon (mpg) or 0.97 kilometers per liter (kpl), giving the boat a cruising range of 109 miles (175.42 kilometers).
- Tested power is 2 x 215-hp Rotax 4-TEC.
Standard and Optional Features
|CD Stereo
|Shore Power
Exterior Features
|Carpet: Cockpit
|Outlet: 12-Volt Acc
|Swim Ladder
|Swim Platform
|Tower: Watersports
|Bimini Top
|Cockpit Cover
Hull Warranty
1 year limited, 5 year hull
|NMMA Certification Other Certification
|Yes CE Certified
(It's quick and FREE!)


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Difference between revisions of "Videoconferencing"
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*[http://www.2learn.ca/ 2 Learn Education Society]
*[http://www.2learn.ca/ 2 Learn Education Society]
*[http://www.cilc.org/ Centre for Interactive Learning and Collaboration]
*[http://www.cilc.org/ Centre for Interactive Learning and Collaboration]
*http://www.risenetwork.ca/resources/ RISE Network Resources]
*http://www.risenetwork.ca/resources/ RISE Network Resources]
*[http://www.tandberg.com/media/index-new.jsp?cat=user_tips/ How To Videos from TANDBERG]
*[http://www.tandberg.com/media/index-new.jsp?cat=user_tips/ How To Videos from TANDBERG]
Revision as of 14:08, 6 August 2010
Videoconference (or video conference) is an interactive communications technology that allows two or more locations to interact with one another over the Internet. Videoconferencing involves both audio and video, enabling participants to see and hear one another in real-time. For more detailed information about videoconferencing, check out this wikipedia article. For many years, videoconferencing has been used by educational institutions to facilitate distance learning and virtual field trips. Only recently has it been adopted for use in libraries. Videoconferencing in libraries provides alternative life-long learning opportunities, access to distance education, government information as well as health information. It can be especially useful in rural or remote communities where it can be difficult to access information and learning opportunities. Videoconferencing can be used for shared in-house training with other libraries, shared library programming (such as book clubs, workshops, information sessions), meetings, medical consultations and more. The possibilities are virtually endless for libraries willing to take on the challenge.
Success Stories
The Rural Information Services Initiative (now known as the RISE Network) is a partnership between Chinook Arch Regional Library System, Marigold Library System and Shortgrass Library System, all based in Alberta, Canada. The project, which is funded by Rural Alberta's Development Fund, the Public Library Development Initiative, The Alberta Library and other private sources, has installed video conferencing equipment in 78 public libraries throughout Southern Alberta, as well as the three library system headquarters. Using the Alberta SuperNet, the RISE Network is working to enhance and add to existing services reaching more than 450,000 people in 89 rural municipalities throughout southern Alberta. The project's aim is to increase rural quality of life by allowing communication with healthcare professionals, educators, families, libraries, entertainers and others via videoconferencing. Visit the RISE Network website Created by the RISE Network Team
Videoconferencing Resources
- 2 Learn Education Society
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- http://www.vcalberta.ca/ Video Conference Alberta]
- http://www.vcoutonalim.org/ Videoconferencing Out on a Lim]
- VC Content Providers Database


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I bought The Mat for my very first try with fondant and it was amazing.
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Mucus is a thick, slippery and usually clear substance that is produced in the lining of body cavities or canals, such as the nose, throat, sinuses, and airways of the lungs. Mucus protects and moistens the lining of body organs, such as the stomach and intestines, and traps dust particles, smoke, bacteria, and other irritants that enter the nose when a person inhales.
Mucus that becomes too thick and sticky can block the airway or digestive system or cause other problems in the body. Thick and sticky mucus is difficult for the body to remove and can increase the risk of infection.
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Sigma 70-200mm F2.8 EX DG APO Macro HSM II Nikon
Further readings for the Sigma 70-200mm F2.8 EX DG APO Macro HSM II Nikon
To provide photographers with a broader perspective about mobiles, lenses and cameras, here are links to articles, reviews, and analyses of photographic equipment produced by DxOMark, renown websites, magazines or blogs.
Sigma 50-150mm f/2.8 EX DC APO OS HSM for Canon and Nikon review – A high performance 70-200mm equivalent for APS-C cameras
Launched in February 2011, the Sigma 50-150mm f/2.8 EX DC APO OS HSM is a trans-standard zoom lens aimed at APS-C camera users. On these APS-C models, the crop factor of the sensor (1.5x on Nikon and 1.6x on Canon) makes it comparable to the 70-200mm focal length on a full frame camera, but arguably with an even more versatile length as they reach a little longer (225mm on Nikon and 240mm on Canon). Featuring a raft of specification acronyms, it promises high performance in a well-priced package, but does the reality live up to the billing?
Nikon's flagship medium range telephoto lens the Nikon AF-S NIKKOR 70-200mm f/2.8G ED VR II offers a versatile focal range, great features and top-class optical quality. Costing $2,400 it's an expensive option however, and notably with cheaper alternatives like the Sigma 70-200mm f2.8 EX DGH APO HSM II and Nikon's latest f/4 version, the AF-S Nikkor 70-200mm f/4G ED VR now on the market, is this top-of-the-range lens worth the extra money?
Today we are publishing the test results of the Sigma 70-200mm f2.8 EX DG APO Macro HSM II (mounted on Canon and Nikon bodies), as well as comparing its performance relative to equivalent lenses on the market.


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WOMENS: Former Sussex player is new coach for 201210-Jan-2012
Sussex Women's Director of Cricket and Community Coach Charlotte Burton has been announced as the new coach for the Sussex Women's side.
10th January 2012
Charlotte, a former Sussex player herself, will take on the role of coaching one of the leading Counties in the Women's game for the 2012 season.
She represented Sussex for 19 years and played 82 senior County Championship matches before retiring from all forms of cricket in 2010. Charlotte has coached the Sussex Junior sides for the last 13 years and in 2011 was coach of the Sussex Under-17 side that went on to win the County Championship.
Speaking of her appointment, Charlotte said, "I am really looking forward to working with the team, we have a very talented squad, many of whom I have played cricket with for many years and others I have coached at junior level, so I know all the players really well and know all their strengths in the team.
"My main goal is obviously to help the side win back the County Championship as well as the Twenty20, and with a new structure in place the team will be tested more, but I believe we have the players and passion to bring the trophies back to Sussex this season."
The Women's County Championship structure has changed for the 2012 season, with more teams in Division One, and instead of playing each County home and away they will only play against each team once, with the top two teams in the league playing in a final at the end of the season to determine the County Champions.
Sussex will face Berkshire, Essex, Kent, Middlesex, Nottinghamshire, Somerset, Surrey and Yorkshire in Division One.


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Believe or not, some cats just aren't drawn to catnip. Here's why.
"Being eco-conscious is not something you do for yourself and not for your pets," says Don Reisinger, sales and marketing director for New Age Pet, maker of the ecoConcepts Pet Bowls. "If you're going to do it right, you need to be eco-conscious right across the board."
The Green Cat Movement
As you seek out more natural foods for yourself and continue to recycle packaging, think about doing so for your cat. Here are tips on how to make your cat's dinnertime more eco-friendly:
1. Look for natural ingredients. A growing number of consumers have begun using the standard of minimally processed foods when deciding what to feed their cat. The Association of American Feed Control Officials, which regulates the pet food industry, defines natural food as "… derived solely from plant, animal or mined sources … not containing any additives or processing aids that are chemically synthetic except in amounts as might occur unavoidably in good manufacturing practices." Increasingly, pet food makers are putting ingredients in cat food that people understand are healthy, such as chicken, salmon, carrots, spinach and omega-3-rich fish oil.2. Recycle food packaging. "Canned food packaging is very recyclable. It's the greener alternative as far as ability to recycle is concerned," says Christine Mallar, owner of Green Dog Pet Supply in Portland, Ore. Makers of dry cat food often look to create stability for ingredients and sometimes use waxy or coated paper for bags. "If there are layers, we tear off the outer layers and recycle the paper part on the outside and leave the liner to the garbage," says Mallar.3. Buy bowls made of recycled matter. Eco-friendly food and water bowls on the market include: recycled plastics and glass; stainless steel, which is durable and doesn't often get scratch marks where bacteria can hide; and locally made, lead-free ceramic bowls, which cut down on the use of fossil fuels used to transport the goods.4. Serve filtered or recirculated water. To provide your cat with good-quality water and help the environment, choose filtered tap water. It removes metals and pollutants from your water supply. Avoid bottled water, which often ends up in landfills unless it is properly recycled. Pet water fountains, which recirculate water, are also a good way to entice your kitty to drink more because the water tastes fresher. When changing the water, use it for plants instead of pouring it down the drain.5. Use recycled place mats. Avoid mopping up the floor under the cat's bowl by purchasing a place mat made of recycled material. "For anything you're buying for your pets or yourself, you should consider what it is made of, where it is coming from, how long it will last and what happens with it when you're done," says Mallar. She sells fair-trade place mats made in Africa from Global Mamas that are batik on one side and plastic recovered from landfills on the other side.
"For too many decades," Reisinger says, "we just bought what we wanted and did not pay attention to the environment." With just a few simple changes, you can help to make a positive difference.
Copyright (c) 2010 Studio One Networks. All rights reserved.


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Dipyramid - Black Body
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|Mix up and put the pieces back to start
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|3 7/8 in x 3 1/4 in x 2 2/3 in / 9.8 cm x 8 cm x 6.7 cm
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This is a well made rotational puzzle. It is a 3x3x3 dipyramid shaped puzzle. This variation of the 3x3x3 cube makes it more difficult to work with as you're not just dealing with colors but also shapes.
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Low self noise: The first step to high-performance MEMS microphone applications
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Microelectromechanical system (MEMS) microphones offer plenty of advantages typical of MEMS devices, including tiny size, low power usage, and consistent performance over time and temperature. But the audio specifications of these microphones have not been sufficient for certain designs - including ones where you need to capture sound from a distance or use multiple microphones. Now high-performance MEMS mics are changing what is possible, and many acoustics experts would say self noise is the first specification to consider.
Self noise - what you need to know
Any microphone produces some level of noise: through its electronics, its transducer element, its housing. This inherent noise is known as self noise. Its a familiar sound to anyone using a cell phone. For example, self noise contributes to the hiss you hear when your mobile phone is on and nobody is talking.
For an electronics designer, microphone self noise is an ever-present constraint. The idea is to have the mic present as much signal as possible to the rest of the signal chain. But part of the signal you capture from the audio source will fall below the microphones inherent self noise, which is also called its noise floor.
The noisier a microphone is, the less signal you have available. A lower noise microphone will give you room to isolate the sound you want from the noise that you dont. Then your processor - DSP or codec - has more signal to work with. As a result, the output from the signal chain sounds much better when you start with a quieter microphone.
A high signal-to-noise ratio (more about SNR in the next section) indicates a quiet microphone, and a lower SNR specification tells you the microphone has more self noise.
While a high SNR is always useful, you dont depend on it as much when your audio source is very close to the microphone. There is usually enough signal for these near-field applications. In far-field applications where the microphone isnt positioned next to the sound source, a noisy mic with a low SNR leaves you with a poor or unintelligible signal.
What the specs tell you
The self noise, or noise floor, of the microphone does a lot to define the quality of audio you are able to capture and pass onto the signal chain. Signal-to-noise ratio (SNR) and equivalent input noise (EIN) are two specifications that describe where that noise floor is.
And as we will soon discuss in more detail, the self noise of MEMS microphones has reached a level far better than past generations of the technology (Figure 1).
Signal-to-noise ratio (SNR)
SNR is the ratio of a reference signal to the noise floor of the microphone. A microphones SNR is the difference between its inherent self noise level and a standard reference pressure, specifically 94 dB SPL (1 Pa) at 1 kHz.
You will typically see this specification presented as an A-weighted value (dBA) with a 20 kHz bandwidth. A-weighting means the SNR being presented includes a correction factor that corresponds to the human ears sensitivity to sound at different frequencies.
When you compare the SNR of different microphones, make sure they are based on the same weighting and bandwidth. A comparison will not be accurate if the measurements dont use the same weighting and bandwidth.1
Equivalent input noise (EIN)
Equivalent input noise is the output noise level of the microphone represented as a theoretical acoustic noise source placed at the microphones input. The unit of measurement is sound pressure level, measured in decibels (dB SPL). SPLs less than the EIN level are below the noise floor of the microphone.
You can determine the EIN directly from the microphones SNR specification:2EIN = 94 dB - SNR
MEMS microphones double their SNR performance
The MEMS industrys earlier generations of microphones offered an SNR around 58 to 60 dB, which did not equal the acoustic performance you could get from electret condenser microphones (ECMs). The situation is changing now that leading manufacturers are making dramatic improvements to the performance of MEMS microphones.
The ultra-low noise Analog Devices ADMP504 and ADMP521 MEMS microphones have lowered the noise floor of earlier MEMS mics by more than 2x. The ADMP504 and ADMP521 are the first MEMS microphones to reach the level of 65 dBA SNR (29 dBA EIN).
An SNR spec of 65 dBA is good even for an electret microphone, but ECMs tend to be much larger than MEMS mics with comparable SNRs. As the size of an ECM gets smaller, its SNR drops quickly (Figure 2). ECMs also dont offer the other advantages that MEMS mics do, such as a consistent response to sound across all operating temperatures.


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AppFuse is a full-stack framework for building web applications on the JVM. It was originally developed to eliminate the ramp-up time found when building new web applications for customers. Over the years, it has matured into a very testable and secure system for creating Java-based webapps. At its core, AppFuse is a project skeleton, similar to the one that's created by your IDE when you click through a wizard to create a new web project.
If you'd like to help out or ask questions about AppFuse, please do so on the user mailing list or Stack Overflow (with the "appfuse" tag). If you'd like to use AppFuse, see the QuickStart Guide.
Foundational frameworks in AppFuse:
- Bootstrap and jQuery
- Maven, Hibernate, Spring and Spring Security
- Java 7, Annotations, JSP 2.1, Servlet 3.0
- Web Frameworks: GWT, JSF, Struts 2, Spring MVC, Tapestry 5, Wicket
- JPA Support
AppFuse comes out of the box with features that many applications need, including:
- Authentication and authorization
- User management
- Remember Me (which saves your login information so you don't have to log in every time)
- Password reminder
- Signup and registration
- SSL switching
- Extension-less URLs
- File upload
- Generic CRUD backend
- Full Eclipse, IDEA and NetBeans support
- Fast startup and no deploy with Maven Jetty Plugin
- Testable on multiple appservers and databases with Cargo and profiles
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TORCH: Celebrating the Olympic Torch Relay in our city23-Apr-2012
Brighton & Hove City Council is hosting an official Olympic Torch Relay celebration this summer as the Olympic Flame passes through the city on its journey to the Games. An audience of 10,000 people is expected at the evening event, to be held at Sussex County Cricket Club, Hove, on Monday 16th July.
The initial plan to hold the official Olympic Torch Relay celebration on Hove Lawns was changed to ensure the welfare of everyone attending such a large scale event. Recommendations from Sussex Police and Sussex Fire & Rescue Service led the local authority to work closely with LOCOG (London Organising Committee for the Olympic Games) to alter the route to reach the new venue. The result is a minor diversion in terms of distance to finish at the cricket ground instead of the seafront.
Information on how to apply for tickets will be available in mid-May. The celebration is presented by LOCOG, supported by their three partners (Coca Cola, Samsung and LloydsTSB). The show includes live music, dance and cultural performances as well as showcasing local talent. The Olympic Flame will be carried on to the stage to light a cauldron as the finale of the evening.
Meanwhile, Hove Park will be the scene of fantastic artistic activities from local community arts charity Same Sky. The park is on the route of the Torch Relay and is a key vantage point to see the Olympic Flame pass by. Same Sky is inviting families to gather with picnics to enjoy a range of sports and arts fun in the park during the afternoon. As darkness falls, the Sky Dome finale show will begin. This unique 360 degree show, based around a giant translucent dome, combines live performance, digital arts, astonishing light sequences, shadow puppets, an audio score composed for the occasion and performances from local young "Skynauts".
Cllr Bill Randall, leader of the council, said, "The Torch Relay is an opportunity for everyone in Brighton & Hove to enjoy the Olympic spirit in a truly local way, whether watching the torchbearers on the route or attending the celebrations. The official evening event at the Sussex Cricket Ground is set to be a sensational experience. We are also very proud of our Brighton-based groups and their amazing contributions to this historic event."
Dave Brooks, Chief Executive of Sussex Cricket, added: "We are extremely proud to be invited by the Council to partner with them in staging one of the summer major events in the City. The Olympics are huge and to have the Torch passing through our City and visiting The PROBIZ County Ground will be a truly memorable experience. I know everyone involved with the Club feels a huge sense of pride as we prepare to welcome the Torch into our fantastic new Ground, and we look forward to welcoming thousands of people who may not otherwise experience our facilities."
The revised street level details of the Olympic Torch Relay route are available online HERE
More information:Brighton & Hove City Council information: www.brighton-hove.gov.uk/london2012
Sussex County Cricket Ground: www.sussexcricket.co.uk/torch
Same Sky: www.samesky.org


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NVMe powers SSDs in the enterprise
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PCI express (PCIe) solid state drives (SSDs) offer significant performance benefits in enterprise applications versus traditional hard disk drives (HDDs), as well as SSDs with a legacy storage interface. By realizing the full performance potential of flash memory, PCIe SSDs accelerate I/O-intensive enterprise applications, such as data mining, online transaction processing (OLTP), and financial transaction processing. The strong need for high-performance PCIe SSDs is underlined by the growing performance gap between processors and storage subsystems. Until recently, however, the lack of a host control interface standard has inhibited the widespread adoption of PCIe SSDs. Existing solutions have required proprietary software drivers that complicate OEM qualification, inhibiting broad adoption of PCIe SSDs.
With the emergence of non-volatile memory express (NVMe), a scalable host controller interface specifically developed for PCIe SSDs, and a supporting ecosystem plus dedicated devices such as NVMe programmable flash controller chips, the potential of PCIe SSDs for enterprise computing applications can be fully realized. Device programmability will allow SSD suppliers to lead an industry transition to NVMe PCIe SSDs while still being able to differentiate products through their own firmware. Server and storage OEMs meanwhile, will benefit through dramatically improved performance and greatly simplified and expedited qualification processes.
PCIe in enterprise computing
PCI Express has become the preferred interface standard for many applications, including SSD-based enterprise storage. PCIe performance plus scalability and effective power management are what attract designers and system architects to the interface standard. PCIe offers scalable port width with a throughput that delivers a high level of input/output operations per second (4 GB/s for PCIe x4 Gen3). By allowing direct connection to the CPU and therefore eliminating the need for host bus adaptors (HBAs), PCIe delivers low latency and reduced system cost and power.
PCIe SSD adoption in enterprise applications is still at relatively low levels. The inherent benefits of SSD storage performance mean the potential market is hugely significant; the emergence of the NVMe host control interface standard with its associated benefits is widely expected to help unlock the potential for enterprise PCIe SSDs and drive growth in the market. As an indicator of this, Gartner expects the market for PCIe enterprise SSDs to quadruple to nearly 3.5 million units between 2012 and 2015.1
NVMe is an optimized, high performance, scalable host controller interface with a streamlined register interface and command set designed for enterprise and client systems that use PCI Express SSDs. NVMe was developed to reduce latency and provide faster performance with support for security and end-to-end data protection. The standard provides a flexible architecture for enterprise and client platforms.
NVMe 1.0 was published in March 2011. The host control interface standard was defined and developed by an industry consortium comprising over 80 members who brought considerable expertise to the table. The NVMe promoter group includes IDT as well as other industry leaders such as Dell, EMC, Netapp, Cisco, Oracle, Intel, STEC, Samsung, Micron, Sandisk, Marvell, and LSI.
NVM express in the enterprise
In the enterprise environment, NVMe provides the performance to meet the needs of the latest high performance computing environments in data centers. Able to support massive parallelism, it offers an optimized register interface and a high degree of scalability, meaning it is ready to meet future as well as current storage needs.
Architected for performance, NVMe provides the capabilities to meet the demands of cloud computing, internet portal data centers, and other high-performance computing environments. For caching or across multiple drives, the benefits include:
Performance across multiple cores to quickly access critical data
An optimized register interface and command set to deliver fewer clocks[clock cycles?] per I/O
Scalability with headroom for current and future NVM performance
End-to-end data protection capabilities and support for standard security protocols, such as Trusted Computing Group
Broad ecosystem support with products available in the second half of 2012
For enterprise customers looking to gain a competitive advantage from their storage solution, NVMe is the next generation storage interface optimized for performance.