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I am an American girl who has seen Tim McGraw live 18 times and as traditional as they come. I do not, however, participate in baby showers. This ceremonial welcoming of a baby rarely treats birth with reverence. I believe women can - and should - birth naturally and breastfeed their babies. The American way of having babies is in crisis. This is an educational blog; exploring birth, breastfeeding, & attachment parenting. I am a Natural Childbirth Educator and this is my voice.
Monday, December 5, 2011
Not Just Another Induction Post
Our records indicate that you have declined medical induction.
The medical induction was indicated for the following reasons:
1. Maternal age
2. High risk pregnancy
You have also been informed of the risk of declining said treatment/procedure, including fetal death, worsening maternal condition, irreversible neurologic (brain) fetal damage resulting in cerebral palsy, mental retardation, developmental delay and motor skills delay. You are also aware increased cesarean section risks and increased risk of poor fetal or maternal outcome.
By signing below you have indicated that you completely understand the risk of delaying or declining the above procedure and willingly have decided to do so.
From the beginning of classes, I had told her she had some other (great) options in the Ft. Worth area. Thanks to several of your comments on the Facebook page, she realized that she likely was not really high risk, and decided to go ahead and switch care providers. It was 39.3 weeks when she transferred to the UNT Midwives. Her charts had lots of doomsday stuff in it and the midwives recommended that she visit with their perinatologist. He commended her for declining the induction and told her there was absolutely nothing wrong with her, her baby, or her pregnancy! She had a fabulous unmedicated birth 4 days later!
I've had some overseas births (France and Switzerland) in the last couple of months who were really pushed into using pitocin too. One of them ended up not having it, but the other one did. The nurses were very aggressive in wanting to keep upping the dosage and the mom was barely on top of things as it was. She was dilating very quickly, but for some reason, the nurse wanted her baby to just fall out, I guess. It made for a very difficult labor for her. Afterwards, she hemorrhaged and battled dizziness for hours. The very quick labor really took a toll on her. Had they not pushed pitocin on her the way they did, she could have enjoyed her labor instead of gripping the rails, so to speak.
In 8 1/2 years of teaching, I've never had a baby die until recently. The mom was pressured into induction (those declination forms are really scaring) and had a uterine rupture due to "misuse of pitocin." The OB was extremely negligent and went in with a vacuum to try to get the baby out. The mom was only 9 centimeters. After 3 hours from the beginning of the rupture, they went to a code-red emergency c-section. The baby was flown to an out-of-state hospital where he received "head cooling" for the brain damage and hematoma from the vacuum attempts. The baby had such severe brain damage, after many tests, the parents were told the baby would not survive. He lived 18 days. They buried their sweet baby on November 1. To make matters worse, this mom had to go back in for surgery because they left 4 centimeters of placenta and membrane inside the uterus. She is understandably completely devastated. I sincerely hope she knows this is not her fault. This is the fault of her OB who pressured her into the induction and then went about it negligently. My heart goes out to her and her family. I am so very sorry they are living this tragedy.
As an Educator, I have gone through many emotions this weekend as I learned what happened to this couple and their baby. Women are being scared into induction -- being told it is the safe thing to do. Declining the induction is the unsafe route. Are these parents being told about the risks of the induction themselves? Never!
The women who are asking for VBACs are being told it's too dangerous -- they might rupture and kill their babies. But we never hear of women being told about the risk of rupture when they are induced with pitocin, albeit, a small risk. Did you notice in the Treatment Declination form that it said that by declining induction, you were risking a cesarean section? I love that. When a woman is induced, she is twice as likely to have a cesarean than if she starts labor on her own.
Shame on these doctors for leading women to believe that induction is harmless. As birth advocates, we must stand up and be loud about the risks of induction! Risks to moms and risks to babies. These babies deserve their time to grow inside the uterus and not be forced out. They will let us know when they are ready to be born.
25 comments:
- They Call Me Mom said...
Such a sad story. People often comment on how scary and risky my home births are. I cant imagine a birthing situation more fearful than one in which you are completely uninformed on what your body is supposed to be doing naturally. My heart and prayers are with this family.
- December 5, 2011 at 11:39 AM
- Roxy said...
This makes me angry, but mostly very, very sad. Inductions are at almost epidemic levels in our area. I had to find a midwife 25 miles away just to get away from the doctors around here. I've had several friends who were pregnant recently. ALL of them were induced before 39 weeks.
- December 5, 2011 at 11:41 AM
- Sarah said...
I had the honor of attending a friend's birth on Friday night and while in the hallway I overheard 2 doctors who had (inconveniently to them) to be called in to deliver her baby. The older doctor said (about my friend's actual doctor who never showed), "When Friday comes it should be induce, induce, induce so we don't have to be called in." I cringed and held myself back from slugging him so I would not be kicked out of the hospital.
- December 5, 2011 at 11:52 AM
- Samantha said...
I am so, so sad to hear about this mother losing her newborn. No mother should ever have to go through this and I give my heartfelt condolonces to her and her family. I will always be a nautrual childbirth advocate. I truly feel doctors create dangerous scenarios and then just cover it all up and tell the woman some falsehood. And all this for convenience.
- December 5, 2011 at 4:00 PM
- Wanda said...
I was Never told the risks with my youngest and they tried to induce me 3x, about 4 days apart. He was stubborn and came when he was ready, but they never told me about the risks of rupture or I would have refused. Now things may have changed in the last 23 years, but this is scary as I had a friend was being induced this last week. I need to call and make sure she and baby are okay as I have not heard yet if the baby was born or not, Friday.
- December 5, 2011 at 8:27 PM
- Kathy said...
I have a question about your statement that: "Did you know that a woman who is VBACing has the same risk of rupture as a woman who is being induced with pitocin, having never had a c-section? ... Both carry a risk of less than 1%."
While it's true that both carry a risk of less than 1%, from what I have found, they are not "the same risk". This link discusses multiple studies and says, "the modern rate of unscarred uterine rupture during pregnancy is 0.012% (1 of 8,434)", and a few pages later in the article, it says that the rate of UR in a spontaneous TOLAC is 0.45% -- still less than 1%, but 40x the risk of rupture in an unscarred uterus.
Granted, the studies on UR in an unscarred uterus do not differentiate between spontaneous and Pit-induced/augmented labors, nor do they list the incidence of Pitocin uterine ruptures with a denominator of total number of Pitocin labors, so the absolute risk may be higher than the quoted rate.
If you have the stats or studies that demonstrate a near-equivalent risk of rupture in a spontaneous VBAC vs. an induced labor with an unscarred uterus, I'd like to see it, so I can add that to my list of stats, but so far I haven't found anything concrete. Thanks.
- December 5, 2011 at 8:38 PM
- Amy said...
I had a horrible experience with being induced! The dr insisted I be induced on my due date even though I didn't want to be. He never gave me the option to refuse he just told me it had to happen and since it was my first I didn't know better. Well everything was fine until they kept upping the pitocin, my body reacted badly and swelled shut instead of opening farther. Ended up in a c/s instead. Thankfully we were both ok though.
- December 5, 2011 at 9:06 PM
- SingleMom4God said...
No one ever explained the risks of being induced to me, and being a first time mom I just assumed everything my OB was telling me, was for mine and my baby's well being. I was induced because I had developed Bells Palsey and my tongue had started to go numb as well.
After I delivered my beautiful son, I was not allowed to hold him immediately because I was losing a lot of blood and apparently I had torn pretty badly as well.
When I was finally able to hold him, I sat up and a few seconds later yelled for someone to take him, I was going to pass out.
Little did I know that I wouldn't wake up for over 3 hours! During those 3 hours my blood was drawn numerous times, and my aunt (RN for over 30 years) thought I was dying. I opened my eyes once and she said "You weren't in there."
While I can't blame all of this on being induced, I do believe it had something to do with my abnormal amount of blood loss and the swelling that happened the next day.
A week and one day after my son was born I had to have emergency surgery because I had a piece of retained placenta left in my uterus causing me to pass blood clots the size of a medium to large fish.
It's very scary how we are manipulated into "choosing" to be induced. If I'm ever blessed enough to have another child, I am definitely going with a midwife and quite possibly a birthing center instead of a hospital birth.
- December 5, 2011 at 10:18 PM
- Sarah Elwer said...
what about if you make it to 42 weeks? How do you get out of an induction then? I went to 42 with my first and felt very bullied into an induction. I'm 9 days from my due date right now and I'm really scared this baby won't be out by 42 and i will be forced into another induction! Do you have any advice for my situation?
- December 5, 2011 at 11:41 PM
- Summer said...
I had my 4th this year. I declined additional testing after finding out Baby had a "single artery umbilical cord". We did u/s every two weeks the last trimester to be sure baby was still growing. I declined induction (with my OB blessing) and ended up being an entire week late. Started on my own, delivered a tiny guy at 6# 4. a week late. I cannot imagine the complications had they induced me two weeks early! he would have been so under-weight!! I am blessed to have such a great advocate in my husband, he really encouraged me to "do the right thing". Including BFing through an abscessed mastitis at 3 weeks, He was there through it all. and we are still Bfing after 8 months, and plan for longer....
Don't let people PUSH you but Push for yourself.-=-wisely please.
- December 6, 2011 at 8:23 AM
- Magbtrfly said...
I had my son via induction and it was one of the worst experiences of my life. They hospital started the induction procedure on December 20, 2001 at 6am in the morning. I had my son via vacuum assisted vaginal delivery December 22, 2001 at 8:16pm. It was a terrible exhausting experience that left long lasting issue with my body. My son has autism and there are days I wonder if the birth played a part in it.
- December 6, 2011 at 10:30 AM
- Karen Joy said...
I, too, am interested in the stats comparing uterine rupture in VBAC moms to those who are induced.
I am a natural childbirth advocate -- I'm teaching my first classes right now. However, I want to make sure all my facts are straight before I state stats.
The mother's story is heartbreaking. Heartbreaking. I do remember the other mother who transferred at 39 weeks; I was *SO HAPPY* for her great outcome, especially when the consent/denial form was so misleading. Stats have shown that there is NO BENEFIT for primiparas to be induced before 41 weeks. At 41, the risk of perinatal mortality does go up -- slightly -- by 1 in 1000. For multiparas, the risk doesn't increase until 42 weeks.
I have noticed that for these sorts of forms, and from the mouths of many doctors, that they list the risks that are most convenient to them, and they twist them in such a way so that there is most often a shadow of truth, but it's so far skewed, and such an incomplete picture, that it's pretty much the same thing as outright lying. It is really, really tragic and maddening.
Thank you for this post. The #1 thing I tell friends, family, strangers, students, anyone who will listen and a few who don't, is, "DON'T CONSENT TO AN INDUCTION!" Just don't.
And, Sarah Elwer, just don't go. They can't make you show up at the hospital for an induction. Also, there are a number of natural induction methods. (It's still technically induction, but they are nonmedical and lightyears better than Pitocin or Cervadil induction.) Also, do remember that births vary WIDELY. I myself, with my five children, have gone the gamut from 11 days "early" to 9 days "late". I just finished reading the fabulous book Gentle Birth, Gentle Mothering by Sarah Buckley, and her own experience with her four is from four weeks early to three weeks late. By the way, if you haven't read that book, PLEASE DO. It's fabulous. She has a whole chapter on avoiding unnecessary interventions, and is really big on patient's rights. The biggest issue with doctors is that your refusal is INFORMED. Even the ACOG's official position on informed refusal is (from p. 41 of the book) "Once a patient has been informed of the material risks, benefits and alternatives, as well as the option to refuse, the patient has the right to exercise complete autonomy in deciding whether to undergo the recommended medical treatment, surgical procedure, or diagnostic test; to choose among a variety of treatments, procedures, or tests; or to refuse to undergo these treatments, procedures, or tests."
IOW, the more informed and educated you are as a patient, the less leverage it gives the doctors over your life, your baby, and your body.
- December 6, 2011 at 10:53 AM
- Jesica said...
i have a question and would like to ask you privately if possible as it's personal about myself, my email is jeshogan at gmail dot com.
- December 6, 2011 at 10:56 AM
- Banned From Baby Showers said...
I must have worded the risk of rupture information in a confusing way, as a few people have asked me for more specific data. Mine is the same as yours. I was simply trying to point out that we scare a VBACing mom into thinking her risk of rupture is very good and therefore should opt for another c-section, but a woman who is going in for a pitocin induction is not warned of her risks of rupture -- in fact, just the opposite -- she is made to think that she's being reckless by not inducing. Both instances carry a less than 1% risk of rupture. One group of women is being told it's dangerous (and in many cases, not even allowed) and the other group of women is pushed into it. I hope that clarifies the point I was trying to make.
The outpouring of sympathy towards this family has been overwhelming. I'm sure they are reading this and I pray they are able to feel your thoughts and prayers. Thank you.
- December 6, 2011 at 2:12 PM
- blessedx11 said...
I am sorry for the loss of the child. Such a senselss tragedy. Sounds like incopetent doctors.
I am the mother of 11. I have alwasy wished to home birth, but between the laws in Alabama, and my husbands concerns, I have always gone to hospitals.
I have been blessed to have good labors and non overly intervention happy doctors, and then I foudn a midwife that delivered a the hospitals that is wonderful.
I have been able to have all mine without an epidural. I went to a friends birth and she had an epidural, and after seeing that, I hope I never ever need one.
I did have a couple inductins. One was at 38 weeks because the aminiotic fluid was low. It was a long (for me) labor, but not to horrible, and Iwent throgh it all unmedicated. (I am wierd, even with pitocin I have no pains, and then once they finally start, delivery happens within 30 minutes)
Teh worst labor experience I ever had, I had somehow wound up wiht the high risk doctors (I kow how to prevent that now) adn they did not want me to go like a second over my due date. Theyh listed all kinds of things to make me high risk. Anyway, I went ahead and accepted the induction (mostly because I would get to have the baby on my dads birthday) but the worst thing was the stupid doctors would not let me out of bed AT ALL. They startd the pit, and wanted to break my water but baaby was too high. Then they got upset becaus she wasn't moving down quick enough. (think that would have been taken care of if I could have gotten up, or even been allowed to use the birthing ball) then they decided, I forget why, that I needed internal monitoring. So they did that and once my water broke things happend fast. Then they got made becauase I was almost 10 but had a lip (again, probably woldnt have happend if I had not been confined to bed) so since i wanted to push, they manually strechted it.. OUCH. THEN they told me not to push untill the doctor got inthe room. I said (in not so polite terms) I would ont wait, so the nurse had to catch,a nd she was mad. I decided if I ever had another baby, I would go into labor on my own and just wait too long to get to the hospital. I actally did have two more after that, but got to have my midwife for prenatal care and delivery, so it was much better. I also have never been otld hte risks of rupture with pitocin.
- December 6, 2011 at 3:07 PM
- Jessica said...
Thank you so much for YOU and your blog! I was lucky enough to have a girlfriend who opted for a natural childbirth and shared her experience with me which lead me to find out more information and educate myself. I wasn't in a position to have a homebirth (I wish!) but I was at least educated and informed and I had MY birth, MY way. My son was even spontaneously born 10 days late with no induction because I didn't want to be induced! (Thanks to a GREAT OB I was lucky enough to find who was cool with my wishes for an all natural, unassisted birth!) I really wish more women would EDUCATE themselves! I definitely plan on sharing your blog!
- December 6, 2011 at 4:11 PM
- Sara said...
The morning my daughter was born there was a coworker's daughter who was in L&D also. She had been induced the morning prior to my arrival due to being past her EDD (about a week, I think). She was still there almost 24 hours later, and had her baby several hours after my daughter was born (20 minutes after we arrived at the hospital, crowning!).
I don't know how many times I've heard "my body just doesn't go into labor" as a justification for an induction, either! How do you know if you never wait that long?!
- December 6, 2011 at 8:11 PM
- Knitted_in_the_Womb said...
Regarding Kathy's comment further up on the rupture rate...Kathy, I think you are comparing two entirely different things than what Donna is comparing. You quote a rupture rate during *pregnancy*--which possibly does not include ruptures during labor. It certainly is not the rupture rate for only labors with an unscarred uterus and Pitocin induction/augmentation.
Donna...Could you please post your reference for the rupture rate with Pitocin induction? I'd like to add that to my resources.
Also, in discussing the baby who died (SO tragic!) you say that the emergency cesarean was performed 3 hours after the "start of the rupture." Should that say "start of the induction?" It would be a shocking case of malpractice if a rupture was known to have occurred, and a cesarean was delayed by 3 hours. Of course using a vacuum at 9 cms I think also qualifies as shocking malpractice! I hope this family files complaints with the state medical board and sues.
- December 6, 2011 at 10:01 PM
- morgan66 said...
I was induced twice after 14 days over due my first was a bit complicated but that's due to my sons 40cm head that didn't cone at all my daughter was induced at midnight and delivered 9 hrs later. I slept through most of that. With both when they turned down the drip I would stop labour. After my son was born I delivered my placenta which had already deteriorated with calcified spots. Both my waters had broke 4 days prior to delivery. I don't agree with all induction but I would have or baby died back in the olden days. Induction is for a select few but scaring the crap out of women makes for difficult decisions harder. I would love to go into labour naturally and pray for it for the next but I'll be induced in a heart beat if I go 14 days over and. My water breaks for 4 days. I also tried every potion, acupressure midwife trick to get it going:( women should educated informed and discuss all with their doctors long before delivering so they know all options no matter what.
- December 6, 2011 at 11:03 PM
- Shasta said...
I have had 2 children and am now pregnant for baby 3. I hd my first baby naturally and it was horrible!! 2nd baby I was induced and it was an amazing experience. I was able to enjoy the whole delivery and post recovery was amazng! My ob for my first son was crazy! My OB now is amazing so I think it all depnds on the doctor. Do your research! Very sad about that poor mommy and baby..
- December 7, 2011 at 10:01 PM
- Kathy said...
Knitted, it's true that some of the ruptures were pre-labor, but it depends on the study, e.g., one of the studies said that all but 3 ruptures occurred during labor. However, at the time, I considered them all intrapartum, so I did misread it a bit, or skimmed it too quickly. Many of the studies discussed in the link, though, were definitely labor-focused, if not labor-exclusive (e.g., one study noted that some variation of prolonged labor and/or medical neglect was the primary cause of UR in developing countries, although they used the term "pregnancy-related" in some studies). Still, this would lower the rate of UR during labor for any cause, including oxytocin use, which would make the disparity greater.
- December 9, 2011 at 12:25 PM
- Melissa G. said...
Oh, this made me cry. I hope this family is surviving the holiday season.
- December 19, 2011 at 8:08 PM
- Kathy said...
Here is a blog post that looks at studies to find what the rate of UR is with VBAC vs UR with induction in an unscarred uterus. As we know, it's hard to get facts and stats on this, but the blogger has made a good case for saying, "In other words, a woman with a prior cesarean section has a uterine rupture risk 29 times greater than the risk of uterine rupture due to induction in a woman without a prior cesarean, 0.64% vs. 0.022%."
- January 20, 2012 at 8:21 PM
- Josh said...
This story makes me sad and angry for momma & baby. How dare medical "professionals" pressure this momma for NO reason? When I was 41 weeks my midwives *had* to refer me to the OB attached to the practice. who did her best to tell me that my child would be brain damaged at best and still born at least if I decided not to heed he advice and induce that day. I declined and let her know that i did not appreciate attempt to scare me. Our brilliant and completely healthy baby girl was born beautifully and naturally 6 days later. Our next bean will be birthed at home with a midwife.
- August 9, 2012 at 9:12 PM
- Trinity GoldenChild said...
What an awfully sad story, and such an unnecessary death. I personally feel as if that obstetrician is directly responsible for the baby's death, and the trauma caused to the family...in a decent world they would be made to atone for the damage they have caused, but instead I guess the medical community will protect them and continue allowing butchers to damage families for their own convenience. I am so grateful I live where I do, where my obstetrician allowed this geriatric multigravida (35 yo, six previous pregnancies) to go full term with my twins. We safely and happily went into spontaneous labour at 40w3d and had a practically pain free natural labour and delivery of two very healthy very happy baby boys. I wish everyone had the opportunity to do this, without the horrific pressure that the medical community puts on mothers to have "manageable" deliveries the way the "professionals" are trained to handle. Because that's one of the major issues...in med school you aren't taught how to manage a normal complication free labour, you're taught how to handle a medicalised one. So doctors feel much more comfortable DOING something, even if that something is detrimental to a safe outcome. They just don't know how to be hands off, they aren't taught that.
- September 17, 2012 at 2:04 AM


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Latino Diabetes Initiative - Diabetes Education and Classes
In addition to medical care, Joslin offers a series of group education courses entitled "Diabetes Con Sabor Latino." All classes are offered in Spanish and special attention is given to participants' cultural preferences, such as foods common to their country of origin. The whole series of classes can be attended in a single morning and are usually offered every second Monday of each month. Patients who participate in the "Diabetes Con Sabor Latino" program are also eligible to attend additional nutrition classes.
Upcoming Classes:Monday, March 23 - 9:00 AM - 1:30 PM
Friday, April 24 - 9:00 AM - 1:30 PM
Monday, May 11 - 9:00 AM - 1:30 PM
To register for the next available class, please call (617) 309-2490.
Diabetes Con Sabor Latino - Education Classes
Primeros Pasos / First Steps
This class explains common diabetes terms such as A1C and the differences between type 1 and type 2 diabetes. Symptoms and complications of diabetes are presented along with healthy blood pressure, cholesterol and blood glucose goals.
¿Qué puedo comer? / What Can I Eat?
We talk about basic nutrition information, including the impact of food on blood sugar levels. Participants learn why food portions and reading food labels are important and are shown easy ways to measure carbohydrate, protein and fat during their meals.
Monitoreando el azúcar / Monitoring Matters
Participants learn and practice how to monitor blood glucose and use the numbers to improve their diabetes control. The class talks about different treatment options, as well as the the way medications act in the body.
¿Cuánto debo comer? Balanceando el plato / Foods That Fit
This class goes over meal-planning basics, including estimating accurate portion sizes. Participants see that they can eat a large variety of foods while still being healthy. Everyone is encouraged to schedule a follow-up appointment with a dietitian to create an individual meal plan.
Follow-up Nutrition Classes
Once patients have attended the Diabetes Con Sabor Latino classes, they are eligible to attend the following nutrition classes. Depending on health literacy, these classes are designed to teach patients advanced tips on portion control and carbohydrate counting.
The Plate Method
This class offers a hands-on experience for patients to learn easy ways to achieve portion control as part of their diabetes management. Patients will learn how to use the "plate method" to plan breakfast, lunch and dinner at home or dining out.
Carbohydrate Counting for Beginners
This class goes over the basics of carbohydrate counting by teaching patients how to identify foods with carbohydrates and how to modify a meal using carbohydrate counting.
For more Online Diabetes Education Resources,
visit the Joslin Library by clicking here.
Page last updated: June 26, 2019

subset: commoncrawl


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25 April 2012
Dave Arnold set to open new lab
It's been rumoured for a while, but now officially reported, courtesy of Grub Street, that Dave Arnold's cocktail bar, Booker and Dax, will be setting up a lab in a similar style to both your truly, Drink Factory and Momofuku, responsible for feeding the bar but also plugging a hole in bar only equipment.
"The original idea of Booker & Dax was to build equipment. The bar came first, but it's an offshoot of the space we haven't started yet...... however, that's set to change."
The bar has found a 700 square foot space which will be home to pieces of kit not just for the bar but eventually for home as well.
As you would expect the details of exactly what will be built in this, no doubt, magical space are being kept firmly close to the chest. However Arnold did hint that carbonation would be on the cards early.
Arnold continued… "One of my eventual goals is to build something that's in people's homes." Good news for any home cocktail enthusiast and great news for the bar industry!
The Cocktail Party Effect Explained
We've all been there, a loud and buzzing cocktail party. For once it is not the volume of the music but the sheer number of conversations and background noise going on all around that impedes your conversation. You somehow manage to filter out the residual racket and focus in on your immediate conversation. With the aid of a humanoid robot, scientists have now found new clues as to how we get around "The Cocktail Party Problem".
The study took place at NNT Communication Science Laboratories in Kanagawa Japan. Volunteers were asked to sit alone in a small room facing a speaker. Participants were then played a combination of two different tones. The tones first appeared as you would imagine a loud party would and the noise came as a mash of sounds. After a short few seconds participants were able to decipher one tone from another.
The team of scientists then turned to their robotic assistant. The idea they were testing was, if head movements could reset the cocktail party effect i.e AFTER we've filtered the melange of noises does turning your head reset it.
Sound reaches our ears in different ways depending on our head movements, and the robotic assistant with a humanoid head, had built in microphones designed to mimic how humans hear.
Now the real experiment started. The participant and robot were placed in separate rooms and then the two-toned sound relayed from microphones in the robots ear canal. The researchers would then instruct the volunteer to turn their head at various point in the experiment. The robot would mimic these head movements which meant the researchers were able to isolate the consequences of head movements on the cocktail party effect. Variations ranged from - the source of the sound changing, only head movement changed, and some with both.
Results showed that rapid head motion resets the cocktail party effect, however simply changing what we are paying attention to, i.e where our eyes are focused, does not. However, after being reset our brains begin to sift out the noise once again within a few seconds.
In short - a quick turn of the head makes us reset our perception of what we're hearing.
One scientist from New York University, describes the research as being "highly novel" and cites the key results as being the most sup rising, he says
"If you move your head such that the acoustic stimulus at the ears changes, but the environment itself doesn't, you wouldn't have thought you would need to restart the process of interpretation,".
So next time you need to tune into the conversation in the group next door or find yourself not listening, give your head a casual swivel and reset to tune in once more.
Kofler & Kompanie Presents: Pret A Diner "Italians do it Better"
The pop up bar and restaurant launches on May 9th and is slated to run through till June 30th. "Pop up" may well be the wrong term as it is stressed that the event is a "dining experience". The bar will be run by 69 Colebrooke Row, who are taking applicant now. Visit their Facebook page HERE for details or email a C.V to email@example.com.
Kofler & Kompanie returns to 50 St James's Street, in one of the most prestigious areas in London this May with the next instalment of the internationally acclaimed dining experience, Pret A Diner. This specific series of dinners, named Italians do it Better, will be spearheaded by Michelin-starred chef Giorgio Locatelli who will create traditional-style Italian menus.
Locatelli has also selected five other Italian Michelin-starred chefs and set them the challenge of creating fresh innovative style dishes, which will give guests a chance to compare old-world Italian cuisine to newer forward-thinking dishes. Marrying both concepts will be the authenticity, passion and, of course, the fresh ingredients of Italy. "There is a great wind of new young talented Michelin starred chefs that are revolutionising Italian food today, bringing their new creations to St. James's under the umbrella of Pret A Diner." Says Locatelli.
Hosted at the iconic 50 St James's Street, Pret A Diner "Italians do it Better" will be the final event within this beautiful Grade II listed building before it is closed for a full transformation this autumn. 2011 saw Pret A Diner host numerous series of experimental dinners spanning from a skyscrapper in Frankfurt, a coin mint in Berlin, a historic film casino in Munich, and down in the Old Vic Tunnels with Lazarides Gallery's Minotaur exhibit during London Restaurant Week. In 2012, Pret A Diner aims to redefine what to expect from a dining experience by selecting the world's best chefs, the most unusual locations and exquisite thought-provoking art pieces to turn blank canvases into unforgettable evenings.
Overseen by Creative Director and Pret a Diner co-owner Olivia Steele, Pret A Diner will also be collaborating with the acclaimed Gazeli Art House on a cutting-edge exhibition of contemporary Italian artists, including Monica Bonvicini, Aron Demetz, and Jacopo Miliani. Gazelli Art House is a commercial art organisation dedicated to providing a new setting for the creation of contemporary art and delivering the message of the finest international artists to a wide audience of both new and established collectors.
To book, or for more information to to - http://www.pretadiner.com/
To book, or for more information to to - http://www.pretadiner.com/
Recipes - Honeysuckle / Pine Cordial Gimlet
Featured in a brilliant round up of some of Londons finest cocktails, in the Evening Standard, we are very pleased to bring you two drinks, one The Zetter Townhouse and one from 69 Colebrooke Row. You can see the full list of all 30 drinks HERE
20ml honeysuckle liquor
Top Champagne
Champagne flute
Second is a personal Beefeater favourite which uses pine cordial to create an extremely original Gimlet.
Pine Cordial Gimlet
40ml Beefeater Gin
20ml Pine Cordial
Small coupette glass
Flavour of the Week - Honeybush
Officially know as Cyclopia, but better know by its common name Honeybush, is a flowering plant who's leaves are used to make tea. The plant is not as common as many think and can only be found in specific parts of southwest and southeast South Africa where it is to Rooibos.
Traditionally the leaves are harvested, cut and bruised then left to dry naturally in the sun. More recently the process has become industrialised where the leaves are left in heated tanks for 2 - 3 days whilst they are oxidised, then air dried. Of the 23 species of Honeybush only 4 or 5 are widely used as household teas.
Oddly, certain varieties can be cultivated successfully however some have resisted and still must be harvested in the wild. The reason for this is not fully understood but some people think it is due to the involvement of birds or ants in geminating the seed.
The tea is reported to help reduce hunger pangs, and be host to a range of minerals and nutrients including calcium, nitrogen, zinc, sodium, magnesium, iron, and boron.
Flavour - Similar to honey, deep, fruity, fragrant, sweet
18 April 2012
3D Chocolate Printer
The printer was developed just under a year ago and was open to taking orders for designs either made at home or created within the University, however there is now a commercially available version you can buy online!
Named Choc Creator 1 sits on your desktop and is said to be "developed for creative users who love to experience new technologies, exploit broad technical settings and boundaries" The printer uses a syringe deposited in its head, which can be easily replaced or swapped for different flavours or colours of chocolate.
You can see a more in-depth look at the printer below, courtest of the University of Exeter.
Named Choc Creator 1 sits on your desktop and is said to be "developed for creative users who love to experience new technologies, exploit broad technical settings and boundaries" The printer uses a syringe deposited in its head, which can be easily replaced or swapped for different flavours or colours of chocolate.
You can see a more in-depth look at the printer below, courtest of the University of Exeter.
Flavour Journal - Umami Ice Cream
With the release of the International Journal of Gastronomy and Food Science we saw a enormous wealth of information previously reserved for those willing to spend a reasonably large sum of money on The Modernist Cuisine. Admittedly the Journal lacks the packaging and photography that the Modernist Cuisine does, however both hold a wealth of information and one is free and one is not.
We can now add the Flavour Journal, or simply Flavour as it is better known, into that list. Flavour is a peer reviewed, open acccess, online journal that publishes interdisciplinary articles on flavour, its generation and perception, and its influence on behaviour and nutrition.
"We seek articles on the psychophysical, psychological and chemical aspects of flavour as well as those taking brain imaging approaches. We take flavour to be the experience of eating food as mediated through all the senses. Thus we welcome articles that deal with not only taste and aroma, but also chemesthesis, texture and all the senses as they relate to the perception of flavour."
"Flavour emphasises work that investigates the flavour of real foods and encourages contributions not only from the academic community but also from the growing number of chefs and other food professionals who are introducing science into their kitchens, often in collaboration with academic research groups."
Still at a very early stage there are only 5 or 6 articles published at this time, however be sure to keep an eye as this is bound to grow and host some quality content. I've picked out a study below and condensed it to some of the most relevant pieces of information.
You can see all the articles and read any of them in their entirety from the link below.
Seaweeds for umami flavour in new Nordic cuisine
Full study available HERE
Use of the term 'umami' for the fifth basic taste and for describing the sensation of deliciousness is finding its way into Western cuisine. The unique molecular mechanism behind umami sensation is now partly understood as an allosteric action of glutamate and certain 5'-ribonucleotides on the umami receptors. Chefs have started using this understanding to create dishes with delicious taste by adding old and new ingredients that enhance umami. In this paper, we take as our starting point the traditional Japanese soup broth dashi as the 'mother' of umami and demonstrate how dashi can be prepared from local, Nordic seaweeds, in particular the large brown seaweed sugar kelp (Saccharina latissima) and the red seaweed dulse (Palmaria palmata), possibly combined with bacon, chicken meat or dried mushrooms to provide synergy in the umami taste. Optimal conditions are determined for dashi extraction from these seaweeds, and the corresponding glutamate, aspartate and alaninate contents are determined quantitatively and compared with Japanese dashi extracted from the brown seaweed konbu (Saccharina japonica). Dulse and dashi from dulse are proposed as promising novel ingredients in the New Nordic Cuisine to infuse a range of different dishes with umami taste, such as ice cream, fresh cheese and bread.
Summary for practical use
The primary stimulatory agent in umami is the chemical compound glutamate, which is found in large amounts in the Japanese seaweed konbu, which is used to prepare the soup broth dashi. We have explored the potential of local Nordic seaweeds, in particular sugar kelp and dulse, for dashi production and have discovered that dulse is high in free glutamate and hence a good candidate for umami flavouring. We describe methods by which to optimise the umami flavour using sous-vide techniques for extraction of the seaweeds, and we demonstrate how dulse dashi can be used in concrete recipes for ice cream, fresh cheese and sourdough bread.
Although umami was suggested as a basic taste in 1908 by the Japanese chemist Kikunae Ikeda[1], umami only caught on very slowly in the Western world [2-5]. Being a verbal construction to describe the essence of delicious taste ('umai' (旨い) is delicious, and 'mi' (味) is essence, inner being or taste), the term 'umami' was coined by Ikeda to signify a unique and savoury taste sensation that should be ranked as the fifth basic taste along with the four classical basic taste modalities: sour, sweet, salty and bitter.
There are several reasons for the slow acceptance of umami as a basic taste in the Western world. First, in contrast to Japanese cuisine, there is no single common ingredient in Western cuisines that provides as clean a sensation of umami as dashi, whereas Western cuisine has kitchen salt (sodium chloride) for salty, ordinary table sugar (sucrose) for sweet, quinine for bitter and acid for sour. Second, cultural differences imply fundamental differences in taste description and codability of taste
Materials and Methods
Sous-vide water extracts from seaweeds
Two types of water were used for seaweed extracts: ordinary tap water (Copenhagen, Denmark; water hardness = 20°dH) and filtered, demineralised soft water. All extractions were based on 10 g of dry seaweed in 500 ml of water placed in a plastic bag sealed under vacuum pressure (sous-vide) at 98.5 kPa in a Komet Plus Vac 20 (KOMET Maschinenfabrik GmbH, Plochingen, Germany) and immersed over a period of 45 minutes in a water bath at the prescribed constant extraction temperature.
Sensory perception
Because the present paper is not intended to be a quantitative study of the sensory perception of umami flavour in the seaweed extracts and the dishes flavoured by the extracts, we have not used a formal panel of professional tasters but employed a subjective and qualitative measure of taste sensation by integrating statements from experimenters and colleague chefs who are very experienced in evaluating and describing taste. The subjective analysis was carried out by a minimum of five qualified chefs who are considered trained tasters. In the case of the dulse ice cream, the tasting was part of a master's degree thesis on the complexity in food (Faculty of Life Sciences, University of Copenhagen, Copenhagen, Denmark) that was favourably received by a tasting panel of 60 persons. In addition, we registered responses from a large number of individual tasters on different occasions when the dulse-infused dishes were presented and tasted.
Amino acid analysis
All chemicals used were from Sigma-Aldrich (Copenhagen, Denmark) and of HPLC quality or better. Amino acid analysis was performed using the Biochrom 31+ Protein Hydrolysate System amino acid analyser (Biochrom, Cambridge, UK). Prior to analysis, proteins were precipitated by addition of trichloroacetic acid, and lipids were extracted with hexane. The amino acids were identified and quantified by comparison with pure amino acid standards with a major focus on glutamic acid, aspartic acid and alanine in their deprotonated states.
Examples of dishes flavoured by dulse
Ice cream with dulse
600 g of dulse-infused milk (infuse at 20 g of dulse/litre of milk)
100 g of cream
80 g of trimoline (inverted sugar syrup)
35 g of sugar
24 g of ColdSwell cornstarch (KMC, Brande, Denmark)
Place the dulse and milk in a plastic bag under vacuum and seal, leaving it in a refrigerator overnight to cold-infuse. Strain the dulse and blend it into a fine purée, and preserve to be added later. Dissolve the sugar and trimoline in a small amount of warmed milk. When cooled, add the milk to the rest of the components, mix thoroughly and freeze the mixture in Pacojet containers. Just before serving, the ice cream is prepared in the Pacojet by high-speed precision spinning and thin-layer shaving to produce a creamy consistency of the ice cream.
The dulse ice cream was conceived to demonstrate the culinary versatility of seaweed in an often unexpected fashion. We chose a low-fat base of almost all milk used, allowing the flavour to emerge. Although there was initial reluctance among some tasters to the idea of seaweed ice cream, the vast majority responded with satisfaction upon actually consuming the ice cream.
The colour of the dulse ice cream is a very pleasing light mauve. The flavour is delicate, light and floral. Some tasters have compared the dulse ice cream with Japanese green tea ice cream, which is indicative of a nuanced, acceptable flavour profile.
We also observed an improvement in texture of the dulse-infused ice cream, which is creamier and smoother than the same ice recipe without dulse. This change in texture is likely caused by the polysaccharides released from the dulse.
Contribute to Cocktail Science
Our friend, collaborator and contributor Kevin Liu, who writes at Science Fare, has just released a few slides from a new project and would like your feedback!
The book is described as "written from one mixed drink geek to another." Contributions are open and the project is looking for ideas, input, stories or anything else that might be interesting and could be included, from anyone who enjoys their mixed drinks. The slides below will give you a good idea of the direction the project is taking, however you can see more by clicking HERE.
The aim is to not only make something that is visualy stimulating and easily understood by both scientist and bartender alike but to make it fun and informative to someone not involved in either profession.
The book is described as "written from one mixed drink geek to another." Contributions are open and the project is looking for ideas, input, stories or anything else that might be interesting and could be included, from anyone who enjoys their mixed drinks. The slides below will give you a good idea of the direction the project is taking, however you can see more by clicking HERE.
The aim is to not only make something that is visualy stimulating and easily understood by both scientist and bartender alike but to make it fun and informative to someone not involved in either profession.
Full version HERE
Whisky Stones...Really Worth It?
Made from soapstone and stored in a freezer, the stones chill your drink just enough to take the harsh edge off without diluting. One company described it as chilling without "closing down the flavours".
The product has been doing the rounds for a short while now, however many people initially expected the stones to go the way of most drinks fads and into the history and hazy memory books of people who thought them novel. Well they haven't if anything they seem to be growing in popularity. They do however seem to be drawing a line in the sand when it comes to opinion though.
The vast majority of bartenders and whisky purists are firmly of the opinion, single malts should be enjoyed either neat or with a splash of water. Dale DeGroff is even quoted as saying "It's idiotic" he carries on to point out the fact that zero bars, unless in an ironic manner, are using the stones.
Once you start to look at who is actually buying the stones, you realise bars and bartenders aren't the market they're aimed at. The stones have become a gift for 'tough to shop for' Dads, or Uncles. They're for friend's Husbands who you don't know too well, however you do know they're a fan of scotch. The suppliers say they are breaking into younger markets. Young professionals who enjoy the drink but not the stigma. This simple addition creates an identity for them as the forward thinking Scotch drinkers not bound by the choice of simply neat or rocks.
What the stones do not cater for is the fact that dilution AND lowering temperature actually releases more flavours within whisky that you wouldn't be able to taste without it. The classic phrase, "water opens up whisky" is actually completely true. The simplest way of understanding this effect is via the diagram below, (courtesy of khymos). Essentially alcohol over 20% forms micelles which are so tight they actually trap flavour within them. Add dilution and cooling, the whisky becomes more soluble and a lower % of alcohol. This loosens the chains and increases the release of flavour.
The product has been doing the rounds for a short while now, however many people initially expected the stones to go the way of most drinks fads and into the history and hazy memory books of people who thought them novel. Well they haven't if anything they seem to be growing in popularity. They do however seem to be drawing a line in the sand when it comes to opinion though.
The vast majority of bartenders and whisky purists are firmly of the opinion, single malts should be enjoyed either neat or with a splash of water. Dale DeGroff is even quoted as saying "It's idiotic" he carries on to point out the fact that zero bars, unless in an ironic manner, are using the stones.
Some argue the stones are trying to fix a problem that doesn't really exist. When was the last time someone sent back a scotch with the complaint "the temperature to dilution ratio is completely off. I want it X degrees in temperature but with only X amount of dilution." An odd complaint to say the least.
Once you start to look at who is actually buying the stones, you realise bars and bartenders aren't the market they're aimed at. The stones have become a gift for 'tough to shop for' Dads, or Uncles. They're for friend's Husbands who you don't know too well, however you do know they're a fan of scotch. The suppliers say they are breaking into younger markets. Young professionals who enjoy the drink but not the stigma. This simple addition creates an identity for them as the forward thinking Scotch drinkers not bound by the choice of simply neat or rocks.
What the stones do not cater for is the fact that dilution AND lowering temperature actually releases more flavours within whisky that you wouldn't be able to taste without it. The classic phrase, "water opens up whisky" is actually completely true. The simplest way of understanding this effect is via the diagram below, (courtesy of khymos). Essentially alcohol over 20% forms micelles which are so tight they actually trap flavour within them. Add dilution and cooling, the whisky becomes more soluble and a lower % of alcohol. This loosens the chains and increases the release of flavour.
It seems the stones have a high novelty value and make a great gift, however when it comes to flavour their purpose appears to be lacking. It's unlikely many bars will be serving up whisky with rocks anytime soon however thinking outside the box for a second, how many other drinks are ruined by dilution or loose desirability as their temperature rises..... A martini that stays cold for an hour, or a long drink that you can sip on slowly without it becoming a watery mess by the time you hit the bottom of the glass….. Not so good for whisky but potential in other areas maybe?
Harold McGee Imbibe Article
Friend and Drink Factory collaborator Harold McGee continues his travels around and through the culinary and cocktail world often being the voice that bridges the gap between the art and the science.
He recently spoke with Imbibe, on his ongoing work and analyse of coffee and cocktail. The article features how Harold went from philosophy, astrology and literature to the kitchen. His first encounter with Audrey Saunders and the now infamous egg white in cocktail questions. All leading to his work with Tony C and some of the worlds top chefs.
"Mixing a drink is not rocket science. It does, however, involve a mishmash of chemistry and physics, with a dash or two of biology, all compiled and enhanced with the mixer's culinary skills. These skills are the tools that bartenders bring to the equation—but the science? That's where Harold McGee comes in......."
Click HERE to read the rest of the article
Flavour of the Week - Mulberries
Similar to raspberry and blackberry in look and taste, mulberries grow on the Silkworm tree, part of the genus morus. Species are identified by the colour of the flower buds and leaves rather than the colour of the berries. It is not uncommon for a single morus plant to have many different coloured berries.
The tree's require a warm temperate climate and are native to Asia, Africa and the Amercas. There are currently three defined species that are universally recognised.
-The white mulberry (Morus alba) - native to eastern and central China.
-The red or American mulberry (Morus rubra) - native to eastern United States.
-Black mulberry (Morus nigra) - native to western Asia.
Mulberries also have various health benefits. They are home to many minerals and vitamins including vitamin A, E, C, as well as being a good source of iron and antioxidants. There has also been a steady rise in the popularity of mulberry tea, which lends itself very easily to infusions and flavouring of spirits and drinks, and has a very distinct flavour.
Flavour - Succulent, tart, sweet, fruity
11 April 2012
Barrel Aged "Bouillon" Cubes....
A while ago we asked "Is this the end of oak aged whisky?" The answer was no. It was a reference to a technique, chemist Orville Taylor, had developed to artificially "age" whisky for 6 months in the space of a few hours. Now the technique has not been perfected and at the moment it is still being used to make bad whisky taste better, or to create bespoke flavoured spirits for bars and hotels.
I came across another technique, from Boston Apothecary, which is simpler and may actually prove more effective for many purposes. The technique goes…
The majority of sensory attributes (flavours) that a barrel transfers to a spirit are not volatile at the normal boiling temperature of ethanol and water. The means these attributes can be removed and turned into dried barrel essence or flavour. After this process a solvent can then be added, un-aged fruit brandy or aromatic bitter work well apparently, to re-create the same character of barrel ageing. We are yet to experiment with this however presumably the solvent can be any spirit you wish to have the characteristic of ageing.
Methodologies can range from the expensive and hi-tech rotavapor to a much simpler and cheaper version described by Boston Apothecary as...
"a comeau vacuum aspirator (acquired for $75!) attached to a vacuum flask ($15) heated by a hot plate (a stove on low with a double boiler might substitute well)."
The most essential part of the process is to create an artificial vacuum that can reduce the boiling point of water to the level that flavour compounds and volatiles will not be de destroyed during an evaporation.
Obvious advantages are the cost. The lab equipment comes to a reasonable £100 - £200 and the alcohol costs run at an equal ratio to each other i.e 700ml of Bourbon will artificially flavour 700ml of solvent.
Now, this is obviously not on the way to replacing the ageing process of a spirit. It does, in-fact, rely on that process for it to even exist. What it does do is describe a simple "hack" and a cheaper alternative to a system which is out of many people price range. Further from that it opens up doors for adding an aged flavour to products whose flavour profile may be undesirable in the base form and creates more opportunities for bespoke products behind a bar.
New Beefeater 24 Cocktail - Vivace
As the final video is our series we are continuing our operatic theme from last week and we are very happy to bring you the Vivace. The drink was inspired by the musical term that indicates the tempo and orchestration should be lively which is reflected in the the flavour profile, many created specifically for this drink.
Cubed Ice
40ml Beefeater 24
20ml Pineau des Charentes extra vieux and Habsicus*
2.5ml Homemade Pomegranite Syrup
3 Dashes of Homemade O.j Bitters
Dbl Strain into a small Coupette
Garnish with a mandarin twist
*Correct ingredient, video will be amended shortly
Flavour of the Week - Rhubarb
Ok, so maybe not the most exotic or adventurous choice however an essential and diverse flavour regardless.
Considered to be a vegetable by pretty much everyone, Rhubarb is infact a fruit in the US, according to a New York court in 1947. Unlike the physical reasoning for a tomato being a fruit, rhubarb changed classification due to a reduction in regulation and tax duty between the two categories.
Although in warmer climates, rhubarb grows throughout the year, it must be cultivated artificially in more temperate climates such as the UK. Methods used to encourage growth range from simple greenhouses with temperature regulation to placing a bucket over the plant. It is harvested during spring time and is ready to consume immediately after harvesting, although be careful of the leaves as they are toxic.
Most notable for their coloured stalks that can range from a deep red, light pink or light green similar to celery. The colour is affected by the variety of rhubarbs but also the technique which is used to cultivate the vegetable.
Used widely in cooking for everything from pies to ice-cream, it is a good choice for deserts as it's tart flavour can be balanced with other sweeter ingredients or sugar.
Flavour - Tart, tangy, rounded
04 April 2012
New Beefeater 24 Cocktail - Operetta
Continuing our series of films we now have the third in our series. This time round we have moved from the bar into more familiar Drink Factory settings of the lab. The drink is named Operetta and takes Beefeater 24, a pomegranite reduction, maraschino and homemade o.j bitters as it's ingredients.
Operetta Recipe
Cubed Ice
40 ml Beefeater 24
40 ml Pomegranite reduction
2.5 ml Maraschino liqueur
3 Dashes Homemade O.j bitters
Dbl Strain into a small coupette
Garnish with an O.j twist
Here's what Marcis had to say on the process and creation of the drink.
"This drink is based on a pre-prohibition cocktail called the Opera made with gin, Dubonnet, Maraschino and orange bitters. In many ways it is a lighter more playful version of the original drink, in the same way as an operetta is a lighter more convivial version of an opera. I replaced the Dubonnet with a pomegranate evaporation made by processing pomegranate juice through the rotorvapor, this concentrates the acidity and fruitiness of the pomegranate much the same way as chef does when he creates a wine based reduction. However the rotorvapor has the added bonus of being able to do this in a vacuum allowing reduction to occur at very low temperatures, thus preserving the integrity of the juice – ie, it does not cook the flavors. The pomegranate evaporation works in much the same way as vermouth, it is both sweet and dry at the same time, combining well with the citrus in Beefeater 24. I also create some bespoke orange bitters that are paired exactly to the flavor profile of Beefeater 24, using the same orange peel as Desmond uses at the distillery."
Tony C Announces his First Book - Drinks
It has been a long time coming however.......
Ebury Publishing are delighted to announce Drinks by drinks pioneer, expert alchemist and cocktail genius Tony Conigliaro. Tony is the man behind the award-winning bars at London's Zetter Townhouse and 69 Colebrooke Row, and he's one of the key figures in the renaissance of London's sparkling eating and drinking scene. Tony invented the fêted Twinkle cocktail, now on bar menus all over the world, as well as the sublime Vintage Manhattan.
This will be his first book – a ground-breaking, contemporary cocktail book. With 50 cocktail creations and evocative photos that distil the essence of each drink into images, Tony's innovative work on perfume, sense, colour, taste, texture and memory will be captured on paper for the very first time. Tony has updated and improved classic cocktails with the knowledge he has gained from years of travelling the globe and studying the science of flavour and perfume. Flavour charts will show taste sensations in beautiful graphic form.
There is much more information to come, including official release date, photos, and excerpts., stay tuned for updates.
A Look into the Gastrovac
I should preface this with the statement "this is not cheap" it is one of those pieces of equipment you really have to use regularly and in practical ways to get your moneys worth. That being said if it is used in the correct manner, as an investment, it is a sound one.
A big part of the attraction a Gastrovac holds is it's sheer diversity. It can be used to sous vide, vacuum, cook, to infuse, and fry all in one machine. It was designed and built by Torres ad Javier Andres of La Sucursal restaurant in Valencia, who teamed with a group of scientists from Valencia's Polytechnic University. What set these two chefs apart was there approach. They said that while other chefs were trying to make one food taste like another they were trying to make food taste more like itself, bringing out it's natural deliciousness.
Another notable advantage, especially for the drinks world, is the sheer volume of liquid the Gastrovac can hold up to 8litres in its pot at one time.
It is dubbed "a compact appliance for cooking and impregnating in a vacuum." The official stance on how it works is…. " by creating an artificial low pressure, oxygen-free atmosphere, the gastrovac considerably reduces cooking and frying temperatures, maintaining the texture, colour and nutrients of the food. Moreover, the Gastrovac creates the sponge effect: when the atmospheric pressure is restored, the food absorbs the liquid around it, allowing infinite combination of food and flavours." So it is not just for making food taste more like itself, you can infact make a pineapple taste like a cherry, an apple taste like chocolate and so on....
There seems to be a key theme running amongst everyone who owns a Gastrovac. They stress the importance of experimenting with the machine. Luckily several years on since its release there is a lot more information published so you won't be starting entirely from scratch.
It is dubbed "a compact appliance for cooking and impregnating in a vacuum." The official stance on how it works is…. " by creating an artificial low pressure, oxygen-free atmosphere, the gastrovac considerably reduces cooking and frying temperatures, maintaining the texture, colour and nutrients of the food. Moreover, the Gastrovac creates the sponge effect: when the atmospheric pressure is restored, the food absorbs the liquid around it, allowing infinite combination of food and flavours." So it is not just for making food taste more like itself, you can infact make a pineapple taste like a cherry, an apple taste like chocolate and so on....
There seems to be a key theme running amongst everyone who owns a Gastrovac. They stress the importance of experimenting with the machine. Luckily several years on since its release there is a lot more information published so you won't be starting entirely from scratch.
In more easily understood English the Gastrovac cooks under vacuum conditions using the temperature control of induction. Similar to a rotavapor it means you can boil water at 40c or fry oil at 80c. This has two effects. One, you can retain nutrients in food because the temperature is lower meaning more flavour. Secondly, you can cook more delicate products such as flowers who's volatiles would be burnt away and flavour lost at normal temperatures.
Now, despite the sheers and unbridled joy that comes from eating something boiled at 40c. the Gastrovac is becoming better known for its "sponge effect". You can achieve the same effect within a Vacuum machine, however the Gastrovac has the advantage of allowing you to cook at the same time.
Simply explained the sponge effect happens when the pressure in a vacuum is returned to normal. The liquid within the Gastrovac will rush into and be absorbed by the food infusing and flavouring it.
One school of thought states that you can cook chicken in broth, with bones, herbs, etc then return the vacuum to normal. The chicken will absorb all of the flavour surrounding it, creating, what I am assured, is a taste experience like no other.
On the other hand, one example cites adding fruit to a wine broth or sweet sauce, then returning the vacuum to normal creating fruit infused with the sauce or wine.
One idea follows the initial train of thought for the machine, i.e making food taste more like itself whilst the other takes a more "modernistic" aproach, and makes food taste more like other food.
While ideas may still be slightly sparsely dispersed throughout the internet the kind people at Chefs Tools have these to share....
Strawberries keep their shape and consistency at 45c for 20 minutes. Depressure 10 times throughout the 20 minutes when cooked with any jus syrup or wine to infuse flavour.
Pineapple's cooked at 55c for 45 minutes creates an almost transparent product when cooked with any jus, syrup or wine.
Impregnating chicken instead of marinating for 2 days. Place the chicken, plus marinade into the gastrovac. Set to an ambient temperature and depressurise every so often to drive the marinade into the chicken. Sounds a bit like chicken infused with chicken.....
As we mentioned, half the fun of a Gastrovac is experimenting. That being said we are still well within the experimentation process, however expect some finalised and official Drink Factory recipes to be released in the future.
The Reason Behind Beer Goggles
We've had various "well obviously" moments from scientifici studies over the past few months, and this may well be another one. Although there is one small result that may still surprise a few people.
Released this week is the astonishing news that scientists have found a reason for the fabled beer goggles. Now, we all know they exist and they effect some more than others so lets not getting into pointless stories about waking up next to.....and so on. However before we get into the results there are a few things we should all know.
Facial symmetry is attractive. People who's faces mirror each other are more attractive than people who's faces do not. It is thought this is a product of evolution, and amongst other cues is a sign of good genes and therefore good breeding and strong children. We also know that attractiveness increases after a few drinks, regardless of whether they are beer goggles, or expensive champagne goggles, the effect is the same.
Volunteers at Roehampton University entered into a study where they were given 20 photographs of peoples faces, some of which had been manipulated to change the symmetry. Participants were then asked to rate the photos before and after consuming alcohol. Results showed that people's ability to recognise symmetry was impaired as the drinking increased.
Interestingly it was actually women who made the most mistakes and thus were affected by beer goggles the most and not men. This is maybe the most interesting thing to take away from the study, as more often than not stories of impaired partner choices have come from male friends and rarely females.
Dr Lewis Halsey had this to say on the research
"What we have shown is that people's ability to detect symmetry is part of the explanation for the beer goggle effects.
"The consequences could be considerable. A lot of people say they met their partner when they were drunk. Are their marriages shorter or longer lasting? Does it change the nature of the relationship?"
Flavour of the Week - Champa
Champa is a fragrant flower derived from India where it is often used in incense and perfume as well as being found in products such as candles and soaps. Found growing upon the Magnolia champaca tree, which is said to be so fragrant that it can be smelt several blocks away.
It is most often used as a part of Nag Champa, best known for its woody, sweet incense flavour popular throughout the world.
The flower itself, Golden Champa, is known as the "flower of paradise" and is famously seen in many films behind an Indian woman's ear where it offers a delightful fragrance. Many people describe it as being a mix between neroli, ylang and tea but with perfect nuances and a scent all of it's own. Champ is easily available as both a hydrosol and an absolute.
Flavour - sweet, warming, fragrant, delicate, leafy note
The Evening Standard Attends Rum Masterclass
If you haven't been able to attend one of the Drink Factory or 69 Colebrooke Row masterclasses just yet, and wondered what it all entails, wonder no more!
This past weekend saw Marcis take 25 attendees through the history and cocktail tales of Rum. The group were offered a short but concise look into what separates rums, based on geography, climate, and distillation followed by both practical training on how to make and then taste various rum cocktails.
"I'm spending my Saturday in a tiny bar in Angel, sipping on a Mojito, with a man called Marcis by my side."
"The deliciousness of my Mojito is all the more surprising because I made it myself. This is 69 Colebrook Row – a masterclass in cocktail creation, and Marcis is the mixologist with the moves......."
To read the full article click HERE
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From Telegraph:
When a trainer dropped three apples into one bucket and one apple into a second, then four more apples in the first and five more in the second, the pachyderm recognised that three plus four is greater than one plus five, and snacked on the seven apples.
"I even get confused when I'm dropping the bait," says Dr Naoko Irie-Sugimoto, a researcher at the University of Tokyo, Japan, speaking to NewScientist.com.
Dr Irie-Sugimoto presented her findings last week at the International Society for Behavioral Ecology's annual meeting in Cornell University, Ithaca, New York.
Moreover, Dr Irie-Sugimoto found that as well as summing small numbers with almost 90 per cent accuracy, elephants can discriminate between small numbers.
They can tell similar quantities apart, when most species are best when there is a big difference.
The four elephants that she tested distinguished between five and six apples as well as they did between five and one. They picked the bucket with the most fruit three quarters of the time, on average, far above 50-50.
The skill now poses a question: why did they evolve the means to count? Mya Thompson, an ecologist at Cornell University who studies elephant communication, points out that studies in India by Raman Sukumar shows that Asian elephants live in close-knit groups of six to eight, and they may count one another to make sure the herd sticks to together. "You really don't want to lose your group members," she says.
"Elephants seem to know where family members are, for which counting them might be quite useful," adds Prof Friz Vollrath of Oxford University.


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The Middle East`s first Atlas Copco HB 10000 hydraulic breaker has recently been commissioned in Saudi Arabia. Eastern Province Cement Company (EPCC) in Dammam, Saudi Arabia are the first to benefit from the world's largest commercially available hydraulic breaker, Atlas Copco's HB 10000.
Weighing an impressive 10 tones and with a single impact blow energy of 16,000 Joules, which can be released at a rate of up to 380 blows a minute, the HB 10000, mounted on a Komatsu PC 1250 excavator, packs a substantial punch. To put that in perspective, 16,000 Joules equals a weight force of 760 metric tons, more than the landing pressure of an Airbus A380 airplane, repeated 380 times a minute.
The HB 10000 breaker will be used for primary breaking applications in the hard limestone deposits which are arranged in a dam formation in the quarry. The site not only presents harsh conditions but extreme temperatures too, with ambient temperatures reaching up to 51°C.
"The HB 10000 provides an ideal solution for EPCC's primary quarrying application. The combination of extreme power and efficiency provided by the breaker gives real operational savings, making it an unrivalled cost-effective production machine for primary rock breaking," said Fiaz Ghani, Regional Business Line Manger – Atlas Copco Construction Tools.
Established in 1982, EPCC is now one of the leading cement companies in Saudi Arabia producing clinker and cement for both local and global markets.
" We are facing very hard rock, which lowers traditional dozer productivity, compared with a hydraulic breaker, in this type of deposit and achieved a lower cost per ton "
The high power-to-weight ratio and the in-built EnergyRecovery feature provided by the HB 10000 makes it an excellent cost-effective option. Its lower weight and higher efficiency means less hydraulic input power is required from the carrier, while maintaining maximum impact performance. This allows smaller carriers to be used resulting in significant savings in investment costs. In fact, the HB10000 can run on carriers between 85 to 140 metric ton weight classes. With less input demanded from the hydraulic system, less fuel is needed by the carrier, which results in further lowering operating costs.
Powered by a combination of oil and gas, the HB 10000 becomes less dependent from the carriers hydraulic oil supply. This results in 70% of the impact energy being regenerated by the gas in the piston accumulator and only 30% by the hydraulic oil supply of the carrier. In effect the internal control valve is able to convert the hydraulic input into a greater hydraulic output.


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High Spirited Cheerleader Gets All Her Holes StuffedFavorites [+]
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Running Time: 79 minutes
Released: 10/2016
Studio Name: Kink
Series: Hardcore Gangbang
Categories: Fetish GangBang Anal New Release Male Domination Uniform Cheerleader Double Penetration High Definition
Description: They break into her dorm, give her a good throat fucking, bend her over the bed and run a train on her wet pink pussy and tight little asshole.
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Alice M. "Tina" Steele, 55, a lifetime resident of Wabash, passed away at 5 a.m. on Thursday, Feb. 21 at her home.
She was born on Dec. 7, 1957 in Wabash to Robert J. (Esta) Love Sr. and Marilyn (Warren) McClaine, both survive in Wabash.
She was a 1976 graduate of Wabash High School. She worked at Marsh Grocery Store and Frances Slocum Bank both in Wabash. She was a member of Moose Lodge, American Legion Auxiliary Post 15 and Eagles Lodge all of Wabash.
Along with her parents, she is survived by her son, Jeremy (Patty) Steele of Wabash, grandchildren, Allison Steele and Ashton Steele, both of Wabash, brother, Robert J. "Bob" Love Jr. of Wabash; sister, Mrs. Kent (Tammy) Mullet of Wabash; long time companion of Mark "Bernie" Carroll of Wabash.
Services will be held on Tuesday, Feb. 26 at McDonald Funeral Home, in Wabash. Pastor Tim Prater officiated. Burial will be at Memorial Lawns Cemetery in Wabash. Preferred memorials are to Wabash County Cancer Society or Donor's Choice in care of the funeral home. Online condolences may be sent to the family at www.mcdonaldfunerals.com.
Charitable donations may be in Alice "Tina's" memory to the following organizations: Donor's Choice, Charity of your choice.


text: You are in Canada with Rogers? Well, better get prepared for a lazy Sunday morning. Take care of your wife or hubby instead of using your BlackBerry. A maintenance outage of all services (well, at least email and internet) was just noted by Rogers affecting both, BIS and BES. The 'good' news is, it should only last from 2 am to 6 am (EDT).


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Partners HealthCare at Home, an affiliate of the Spaulding Rehabilitation Network, provides high-quality services at home, where the comfort and security of familiar surroundings can greatly enhance quality of life.
Partners HealthCare at Home provides world-class care paired with unmatched commitment to patients' well-being and the most advanced medical tools and technologies.
Partners HealthCare at Home offers the broadest available range of in-home care services. Highly trained nurses, therapists, home health aides, and other professionals work closely with one another and with patients and their families to make sure that each patient gets the right kind of care, at the right time.
With Partners HealthCare at Home, you become part of a network of services with a consistently high level of quality. Drawing on our experience and breadth of expertise, we will help you pinpoint the right kind of care for your situation, and take you seamlessly from one program to another as needed.Click here to learn about the areas that Partners HealthCare at Home services. To learn more, visit Partners HealthCare at Home online or call the main telephone number at 781-290-4000.
All four of her limbs were amputated after complications following childbirth.
Learn More


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It was one of the worst days of my life: The washing machine broke down, the telephone kept ringing, my head ached, and the mail carrier brought a bill I had no money to pay.
Almost to the breaking point, I lifted my one-year-old into his high chair, leaned my head against the tray, and began to cry.
Without a word, my son took his pacifier out of his mouth and stuck it in mine.


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Balsamic-Spiced Lamb Kabobs
From: American Lamb Board
Quick Facts
Servings: 4
Prep Time: 25 min.
Cook Time: 15 min.
Total: 40 min.
A delightful contrast of fruit and onion breathes new life into these lamb kabobs.
- 1 lb lamb boneless leg or shoulder, cut into 1 1/4-inch cubes
- 1/4 cup balsamic vinegar
- 2 Tbs olive oil
- 2 Tbs water
- 1 tsp dried rosemary, crushed
- 2 cloves garlic, finely chopped
- 1/2 tsp cumin, ground
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne
- 1/4 tsp coriander, ground
- 1/2 cantaloupe or pineapple, cut into 1 1/2-inch pieces
- 16 green onions, cut into 2-inch pieces
- 8 bamboo skewers soaked in water
- In bowl, combine: vinegar, oil, water, rosemary, garlic, cumin, salt, pepper, and coriander.
- Reserve 1/4 cup for basting.
- Add lamb cubes; toss to coat.
- Cover and marinate in refrigerator 6 to 8 hours.
- Drain meat cubes; discard marinade.
- Thread lamb, cantaloupe or pineapple, and green onion onto skewers.
- Brush with reserved marinade.
- Grill over medium-hot coals or broil 4 inches from heat source.
- Cook for 12 to 18 minutes or to desired degree of doneness.
- Turn several times and brush with marinade.
Nutrition Facts
Calories 267
Calories from Fat 115 (43%)
(20%)Total Fat 13g
(17%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
(24%)Cholesterol 73mg
(16%)Sodium 394mg
(18%)Potassium 641mg
Total Carbohydrate 14g
(10%)Dietary Fiber 3g
Sugars 7g
Sugar Alcohols 0g
(50%)Protein 25g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2019 Healthnotes, Inc. All rights reserved. www.healthnotes.com
Read our healthy recipe definitions.
Learn more about Healthnotes, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2019.


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Oh, yes…
Whilst on the subject of 9/11 and gaps in 'official narratives', kudos to Channel 4's Darshna Soni. She was the journalist who reported the story that getting on for 60% of British Muslims who were polled believed that the government hasn't told the truth about the 7/7 bombings.
I squawked at the time that this was a potentially divisive story which implied that British Muslims stood apart from everyone else on the subject of 7/7. I believed then, and I still believe, that to be meaningful and objective that 60% figure should have been reported in the context of what an average cross-section of the British public think about the 'Official Narrative' of 7/7.
My guess is that the proportion of sceptics would not be as high as 60% but still a healthy enough percentage to indicate that your average British Muslim isn't as out of step with everyone else as Darshna's report implied
Darshna did take the point, has responded constructively to criticism she received after her report was broadcast and has included caveats such as the following in her subsequent writing on the subject…
She has also recently posted a piece on her blog on the subject of calls for an official inquiry into 7/7. She makes the point that even if there were an inquiry it would now be subject to the Inquiries Act 2005. A piece of legislation that was quietly enacted and didn't receive a great deal of attention (from her colleagues in the 'news' business) at the time.
Under the terms of the Act the Home Secretary can…
- decide whether there should be an inquiry
- set and amend its terms of reference
- appoint its members
- restrict public access to inquiries
- prevent the publication of evidence placed before an inquiry
But, like I said, kudos to Darshna for being one of the tiny handful of journalists who has actually acknowledged that public scepticism does exist about 7/7 and that any inquiry into 7/7 runs a real risk of being as crooked as a nine pound note.
It will be kind of interesting to see where she goes, or is allowed to go, from here now
Um, what else have I been toying with?
Oh, yeah
I've commented on a few blogs that have been kicking around the subject of inheritance tax (IHT) and Conservative party proposals to abolish IHT if it won the next election
The reason why I mention this is that a lot of the Left-leaning people I know are labouring under the misapprehension that IHT is somehow a mechanism that ensures more equal redistribution of wealth, less economic inequality and therefore a 'good thing'
Hmmm, maybe in theory
But what's actually going on is that Forces of Darkness have always used the tax system and promises of wealth redistribution to yank Left Wing knob.
Our tax system, along with interest and inflation, is one of the key tools used to keep poor people poor and to prevent the slightly better off from accumulating any significant amounts of capital
And, right now, it's working a treat
You don't have to be
Taxes are what the poor and middle income earners pay, not the wealthy. If, as I believe, our system of government is bent, increased taxation simply leads to increased wealth concentration not redistribution
This is not a Left vs. Right issue. It's about honesty vs. dishonesty, the 99% vs. the 1%.
Um, what else?
Oh yeah, LWTC247's blog included a post a few day's ago which pointed out that whilst all that economic carnage was taking place over the last few weeks the price of gold, usually a safe haven in times of crisis, actually fell
Which is an indication, just an indication, that the 'smart' money may not have been taken that far away from the stockmarkets and was kept on hand to re-enter those markets once prices had fallen for a few days
The possible conclusion being that there were big hitters out there confident that this particular slide wasn't the Big One so many people are expecting
I do believe that LWTC247 is suggesting that this recent slide was actually an example of market manipulation
Bloody Conspiraloons™...
Whatever is going on, it's always worth remembering that the market price for gold is actually 'fixed' by the banks which gives them, how can I put it?, some leeway to fuck around a bit
And that's the scary thing about this business. The entire global financial system is totally interconnected, controlled by a handful of interests which operate with zero transparency and accountability, and manipulated to serve that small handful of powerful interests
Or does anyone honestly believe that altruism is a key personal quality required to hold high office in the Banking System?
We are all serfs of that System and we could hold democratic elections every day until the end of the time and it wouldn't change a fricking thing


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Flaky Flaky Flaky
No, the device shown here is not a battery charger,although it certainly looks like one. Rather, it's a Lester Battery Discharge Unit (or BDU), a gizmo I have been using recently to establish baseline data for some battery testing I'm planning to do onboard Betty Jane. What this particular BDU does is fairly simple--by means of a large interior coil it short-circuits a given battery in a very controlled way, precisely measuring the amount of time it takes for peak voltage to be drawn down to approximately 10.5 volts at a rate of 75 amps. This measurement (in minutes and seconds) gives a fair idea of the health of the battery being tested.
I used the device shown above last weekend on one of my three Deka Dominator 4D gell-cell batteries--I spared the other two mostly because I was slightly suspicious of the BDU's seemingly amicable personality. The point was to see what state this particular 5-year-old Deka was in--I'd synopsize it as flaky, flaky, flaky, given the numbers the dang thing spit out--so I can subsequently test the efficacy of a solar-powered product from an outfit called Pulse-Tech. This coming weekend I will hook the Pulse-tech product up to the Deka, expose the solar panel that comes with it to the sun in a semi-permanent way, and see what happens.
The Pulse-Tech is supposed to reverse some or even most of the sulfation activity that tends to sap a battery's strength. Of course, because tearing my Deka apart to determine exactly how much of its present weakness is due to sulfation and how much is due to other factors is an untenable option, there's no way to say exactly how effective any resulfation-type activity that may occur will actually be. But then again, an increase in battery strength after a little Pulse-Tech action would nevertheless be a fairly good common-sense indicator that the technology actually works.
I plan to let the Pulse-Tech run for approximately two months and then do another discharge test. With any luck, the Deka will be at least a little stronger.
Said test, by the way is just a tad spooky. The Lester tester gets almost hot enough to fry an egg on, any loose paint burns off, and the coil inside snaps, pops, and crackles. Of course, all this stuff is almost as much fun as some of the crazy experiments (the best entailed the inspired reinvention of gunpowder) I used to do as a kid. You'll be able to read about the results in the pages of PMY somewhere down the line.


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Router Bits
Router bits come in about as many shapes and sizes as there are edges to be shaped, and here's how to understand the basics.
Router bits come in about as many shapes and sizes as there are edges to be shaped, quite apart from bits for cutting dadoes and rabbets, or for trimming laminate. Still others cut grooves, semicircular channels, mortises for hinges, dovetails, ogees, coves, chamfers, nosing, glue joints, and dozens of other profiles.
Router bits are made from high-grade steel, tungsten carbide, or a combination of both. The carbide bits, like carbide-tipped saws, are more expensive, but stay sharp much longer, especially when cutting materials more abrasive than wood, like plywood and particle board. Some carbide router bits have carbide tips that are brazed onto the steel, others are solid carbide.
Router bits are divided into two basic categories, simple fluted bits and guided bits.
Simple bits have one or two fluted cutting surfaces machined onto their length; the flutes extend to the tip of the bit. The double fluted bits cut more evenly, leaving a smoother finish than do the bits with one flute (which often leave a wavy cut line).
The guided bits have a ball-bearing guide at the tip that acts as a guide. Also called a pilot tip, it functions as a sort of mobile stop to ensure that the router's cutting edge shapes the wood to a uniform depth.
Shanks are a quarter inch to a half inch in diameter.


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Steel Machine: only one can stop the battleship
>> Tuesday, May 1, 2007
Steel Machine is another SPC Vision classic on CD-i and in some form a sequel to the Alien Gate gameplay from 1993. The main difference between Alien Gate and Steel Machine is that the latter is scrolled horizontally and Alien Gate moves forward in a vertical direction. However, Steel Machine is like a million times harder than Alien Gate. I may not be a true game-king, but I had the most difficult time to get passed the first levels! It's all very fast-paced, something you're not used to in CD-i action games. This is some rock-bottom action on CD-i, a true 2D shooter that may be as well a game on Super Nintendo. If you like shooting, explosions and retro style action games, Steel Machine is perfect for you.
You`re the pilot of the Steel Machine - and it`s up to you to fight off an attack by six battle cruisers on invading your planet. They`ve broken through all defences, now the Steel Machine is the last hope. You will have to fight your way trough six levels of deadly combat, and battle with fleets of enemy ships sent to destroy you. It`s your toughest challenge ever! You might think that this is a sidescroller like the million others out there (Gradius, R-type, ...), but believe it isn`t. The gameplay is bit like defender, but not completely :). I try to explain. Your ship, the Steel Machine, has been warped under the shield of a battlecruiser , there you have to destroy the main reactor to destabilise the battlecruisers structure, causing the cruiser to blow up. But before you can destroy the main reactor, you have to destroy the smaller ones who supply the forcefield which protects the main reactor with energy. To destroy the reactors you need missiles, but you can only get a missile by destroying an entire fighter squadron (five ships). These squadrons appear randomly out of hangars on the battlecruisers. How further you get in the game the harder the enemies get,one to look out for is the mothership, on contact with a mothership you die on the spot.
Graphically this game looks very Super Nintendo, there has been done nothing to enhance the graphics. They are simple but sufficient, but a bit more animations would be welcome. But soundwise this game is fantastic with a cool rock/techno soundtrack. The music is really great and sucks you completely away in the game.And as a bonus you can also play the music on a normal CD player!
Were this game really shines is in it`s gameplay. The coder of this games thanks Jeff Minter for his influence (Jeff Minters newest game is Tempest 3000 on the Nuon, which is actually a platform a lot like the CD-i). The games requires a lot of practice, I mean this game is hard! I`ve had it for a couple of weeks now and I`ve only gotten as far as level 2. This by the way one of my only complaints about the game, it`s steep learning curve. This game is really too hard from the beginning. The first levels should have been somewhat easier. But since the game only has 6 levels, this might be the reason why they made it so hard.
This game isn`t just some mindless shooter, it requires a lot of strategic thought. Which makes last much longer. The controls of the game are pretty tight (Which is pretty rare on the CD-i). But a game in this genre without tight control shouldn`t be released.
A Minter fan, can`t stop playing defender, like a tough challenge? I suggest you check this game out then. But beware this is one of those games some love and others hate. Sadly it never got any recognition. This 2D shooting genre is a popular genre on CD-i, and similar games can be found like Alien Gate, Testuo Gaiden and old classics like Galaxian which appeared in CD-i's Arcade Classics, and Invaders which appeared in CD-i's Golden Oldies serie 1.
Emeraldman`s tips:
1)The manual says that you should avoid the clusters. Don`t do so, they're easy to destroy and they give valuable powerups
2)Stay around the exits of the hangars until the squadrons come out to shoot them for missiles. This will save your ships energy as you will get shot a lot by groundfire if you fly around a lot.
3)Use the radar a lot it will help you recognize the ships that are coming.
Credits: Thomas


text:
All News Releases By Date
North Ridge Estates in Oregon added to EPA's National Priorities List
Release Date: 09/15/2011
Contact Information: Judy Smith, EPA Public Affairs, 503-326-6994, firstname.lastname@example.com; Ken Marcy, EPA NPL Coordinator, 206-890-0591, firstname.lastname@example.com; Denise Baker-Kircher, EPA Project Manager, 206-553-4303, firstname.lastname@example.com
(Seattle—Sept. 15, 2011) The North Ridge Estates site near Klamath Falls, Oregon has been added to the National Priorities List (NPL), EPA's list of the most contaminated sites in the nation.
"For many years, EPA has worked to find a way to protect North Ridge Estates residents from contamination," said Dan Opalski, EPA Region 10 Superfund Director in Seattle. "The Superfund listing provides access to resources that will enable us to get the site cleaned up for good."
North Ridge Estates was proposed to the NPL in March 2011 after the State of Oregon used a one-time option to nominate the site for listing. The site is contaminated with asbestos containing materials and other contaminants from the improper demolition of a World War II era military barracks and other activities. The former Kingsley Firing Range Annex is also part of the site.
EPA began working with DEQ to cleanup in 2003 using EPA emergency removal funds, but after two years it was clear that the needs of the site exceeded EPA's authority under the Superfund emergency removal program. In 2006, the settlement of a lawsuit between homeowners and potentially responsible parties relocated residents away from contamination and also provided EPA with funds to complete a remedial investigation, feasibility study and proposed cleanup plan. EPA expects to finalize a Record of Decision selecting a final remedy for the site later this month.
For more information about North Ridge Estates:
To view the national EPA news release about the addition of North Ridge Estates and other sites across the United States to the National Priorities List: https://www.epa.gov/newsroom/
Search this collection of releases | or search all news releases
View selected historical press releases from 1970 to 1998 in the EPA History website.


text:
You are here: Jewelry Inspiration > Metal Working; Stamping, Punching, Drilling & Connecting, Rings Gallery > Logone
Designer: Karen McGovern
For A Complete List Of Nunn Design Products Used In The Project, Please Email email@example.com
You may also like to read:
- ▼Finished Jewelry Inspiration
- ▼Finished Jewelry Inspiration by Technique
- ►Nunn Design Resin; a 2 Part Epoxy Resin
- ►Crystal Clay; a 2-Part Epoxy Clay:
- Embedding into Crystal Clay on a curved surface
- Embedding into Crystal Clay
- Texturized Crystal Clay with Texturizing Pads
- Crystal Clay with Rubber Stamps
- Crystal Clay Sculpted Relief with Pearl Ex Powders and Colorized Resin
- Crystal Clay Beads, Drops and Accents
- Crystal Clay with Transfer Sheet and UV Resin
- Crystal Clay with Mica Flakes
- Crystal Clay with Gilding Flakes
- Transfer Sheets; a Translucent Film
- Collage Sheets; a 100 lb Text Paper
- Gel du Soleil; a UV Resin that cures in 20 minutes
- Glitter Roxs; a German Translucent Glass
- Glass Domes; So Easy To Use, So Many Shapes
- Metal Working; Stamping, Punching, Drilling & Connecting
- Wire Wrapping; Wrap your jewelry pieces
- Polymer Clay; For all your play!
- Assemblage; Putting it all Together
- Leather; Tying Knots and Connecting
- Texturizing; Rubber Stamps and Texturizing Pads
- Fiber Art; Embroidery, Fabrics, Horse Hair! Oh My!
- Beading; String it On


text:
Indiana University East has partnered with Ivy Tech Richmond to offer degree completion programs in Business, Criminal Justice, Education, and Nursing on site, as well as additional programs in a variety of arts and sciences fields, offered both on site and through online coursework. Automatic scholarships are available for qualified Ivy Tech Richmond students, and the IU Course on Us! program allows eligible Ivy Tech students to receive scholarships that will cover the cost of tuition and fees for one 3-credit IU East course.
If you are in, or have graduated from, one of these programs, click below to see what Pathways degrees are available to you.
- AS in Business Administration
- AS in Computer Information Systems
- AS in Criminal Justice
- AS in Education
- AS in Nursing
- AAS in Accounting
- AAS in Business Administration
- AAS in Computer Information Systems (ALL)
- AAS in Computer Information Technology (Networking, PC Support, and Computer Security)
- AAS in Computer Information Technology (Student Directed)
- AAS in Office Administration (ALL)
- Any Associate Degree
There are also online options for some of the IU East programs.