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Ask Aaron Q/A: Do you recommend Truefitt and Hill aftershave products?
Aaron is asked a question about whether or not he recommends Truefitt and Hill aftershave products
Darren Fletcher, from the UK, asks:
"I used to have fairly bad razor burn before I started double edge shaving 12 months ago this June. Having sensitive skin (and no more razor burn for ages after trial and error at the start) I wanted to ask about shaving balm / aftershave. I use Truefitt and Hill sops and love the smell during my shave, the balm I use post shave is L'Oreal shave balm but really want to try T&H aftershave, so the question is given the expense: is it worth the risk trying the aftershave or should I stick to balm?"
"Mr. Fletcher,
Truefitt and Hill make wonderful grooming products, and are world famous for doing so. Now that you have established a good shaving regimen that works for you and no longer causes you razor burn I certainly think it is worth trying their aftershaves to match your favorite cream scents. Also, Truefitt and Hill makes accompanying balms with several of their scents. If you wanted to stick with the aftershave balm you have an option for that as well! I certainly think now that you have eliminated the burn you can branch out and explore with little problem. Thanks for you question!
Smooth Shaving!
Do you have any burning questions you would like ask our wet shaving expert Aaron Wolfenbarger?
Preventing, treating & curing: Razor burn, redness, shaving irritation, bumps & ingrown hairs
One of the more frequent questions we receive for the Ask Aaron articles is with shaving blemishes and problems affecting the skin. Many complain of razor burn, redness, irritation, bumps, ingrown hairs and many other maladies. These issues can make shaving difficult at best and painful at worst! Thankfully there are many solutions to these problems to offer relief!
First let us deal with what is the most frequent complaint, razor burn. Razor burn is usually a redness soreness, or inflammation of the skin. These conditions are cause by the blade scraping against the skin removing the top layers of epidermis. To ease the inflammation and burn, if possible, give your face several days rest from shaving. Apply a moisturizing after shave balm such as Proraso, The Bluebeards, Taylor of Old Bond Street, Men-U, Castle Forbes, and E-shave to aid in helping the skin to heal. Use as little pressure as possible while shaving. If you are shaving with a double-edge razor make sure the angle of the razor is around thirty degrees, and you keep your wrist locked using your whole arm for the movement instead.
Ingrown hairs are less common than razor burn, but the more painful affliction shavers complain about. With an ingrown hair the hair grows under the surface of the skin causing damage, spots, and sometimes infection. The human hair has the same hardness as copper wire of the same diameter, so no wonder it hurts as a freshly cut hair grows and digs under the skin! If you currently have ingrown hairs avoid shaving the area for a few days and use a gentle scrub to bring the hair up to the skin's surface. You can also use an old, clean toothbrush to brush at the hair and pull it to the surface as well. Keep the area well moisturized with lotion or balm to aid the healing process. Another remedy is crushing and creating a simple paste out of an aspirin or vitamin C. Applying the paste to the affected area helps to apply the healing acids in the aspirin and vitamin C and gives some pain relief as well.
To prevent ingrown hairs avoid shaving against the direction of hair growth, especially if your hair grows closely parallel to the surface of the skin. Also consider using a razor that has as few blades as possible to shave with. Modern cartridge razors work on the principal of the first blade pulling the first hair up, the following blades cutting the hair, and the cut hair settling back down under the surface of the skin. With the freshly cut and sharp hair this is an immediate setup for an ingrown hair, especially if you already have trouble with them or have very curly hair.
"Masking" or a discoloration of the shaved area of skin is a malady that can be caused by poor technique or product, too much pressure, an allergic reaction to a certain ingredient (lime and sandalwood essential oils, or preservatives being the most common irritants), or a variety of other common factors. As with other troubles examine razor angle and technique, use a healing ski food or balm, and if possible allow the skin to rest for several days before shaving again.
If you use a multi-bladed cartridge razor and are experiencing these or other skin problems, try a transition to a double edge razor. Many of the men we have corresponded with experience an alleviation of symptoms after switching. If your symptoms persist after trying the solutions above or worsen consider a consultation with your doctor or dermatologist as there may be underlying issues that may need addressing. We hope that if you are experiencing some of the problems above that you can find some relief in this advice soon! As always we wish you smooth and happy shaving!
Shaving is no longer a chore – How double edge shaving turned a daily chore into a daily pleasure
For many men around the world shaving is regarded as a daily, but necessary chore. You reach in the cabinet for your multi-bladed cartridge razor and foam or gel and shave the way you always have. You finish, rinse of your face and then clean your razor.
This was also the case for Christopher Maguire, who hated shaving so much that he only shaved once a week, sometimes only once a fortnight. But Christopher's mindset changed overnight after he was introduced to the wonderful world of double edge shaving. Chris now looks forward to his daily shave, and wants more men to follow his lead and dump the multi-bladed cartridge razor and embrace the world of double edge shaving.
Here is Chris' story:
"I stumbled into the world of wet shaving by accident, it started because by girlfriend bought me a shaving kit for Christmas. It didn't come with a razor but it did have a shaving brush, shaving cream and a bowl to lather the cream. Seeing the brush took me back to when I was a little boy when I used to see my grandad shave with a brush, soap and a double edged razor.
That morning I used the brush and soap and had the most enjoyable shave since I first picked up a razor.
The following days I did more research into wet shaving. Learning that if you have sensitive skin, suffer from razor burn or ingrown hairs, a double edged razor can significantly help to reduce these problems. Partly due to exfoliating with the brush and also by using a single blade, so less passes are made and thus reducing irritation.
I suffer from really bad shaving rash on my neck which a lot of the time come out in spots, also I seemed the get ingrown hairs on my cheeks quite often which turned into boils. This made me not shave quite as much as I should, much to the disappointment of my girlfriend. Luckily I don't have to be clean shaven for my job so I only shaved once a week, some times once every 2 weeks.
Another reason this type of shaving appealed to me was the price of cartridge razors. At least ten pounds for 4 cartridges compared to 3 pounds on 10 blades. Which is a problem when money is tight at times due to me being a part-time student and my girlfriend being at university, so often I would use blunted blades causing a painful rash on my neck.
After doing a fair bit of research I bought a Merkur 33c. When it arrived I used it straight away. I was a bit nervous at first, mainly because I didn't want to cut my face to bits. It took me about 10-15 mins the first time and I couldn't get over how close of a shave it was. I did have a couple of nicks but practice is all it takes to find a technique. Turns out I really enjoy shaving and do it more often, without the rash or ingrown hairs.
I'm glad i found this type of shaving as it will save me lots of money in the long run but also because it seems to have turned into a new hobby of mine. I now look forward to shaving, which is quite strange for me."
Do you have a wet shaving story to tell the world? If you would like see your article posted on The Shaving Shack Blog, email firstname.lastname@example.com.
Ask Aaron Q/A: Redness & rash around goatee after shaving
Aaron is asked to provide tips on how to reduce shaving rash around the goatee area after shaving
David Prest, from UK, asks:
"I have a goatee and when I shape it with my razor I end up with red areas and small red spots around the edges of the beard. I try to be very gentle with my razor (single blade) but still get the red areas and small red spots. What advice would you give me? Many thanks. David"
"Mr. Prest,
I too have a goatee, and feel your concern over keeping it nicely shaped and having healthy skin around it. I would recommend making sure you are shaving with shaving cream applied, don't shave without the lubrication it provides! Also you might want to look into using a shaving oil instead of the lather to be able to see more clearly and still have lubrication.
Also make sure you are properly preparing your beard area to shave, and properly restoring your skin with a good aftershave balm. Following these techniques will help improve your shave and your skin.
If you continue to have redness & bumps please write again and we will troubleshoot some more!
Do you have any burning questions you would like ask our wet shaving expert Aaron Wolfenbarger?
Ask Aaron Q/A: Products to fight razor rash & burn & shaving spots
David Mahood, from UK, asks:
"I have just found this site. I am a professional person and need to shave once, maybe twice each day. I currently use Mach3 blades and sensitive shaving foam or gel. My problem is that I suffer really bad redness around the mouth and chin which quite often results in spots after close shaves. Can you recommend any products that will help or relieve my symptoms?"
"Mr. Mahood,
Welcome to our site! Glad that you have been able to find us. As one who also works in a professional environment, I understand your dilemma. The first thing I would recommend is using a good post-shave balm. The ingredients in the balm will help to moisturize and heal your skin after shaving, and reduce the redness and burn.
Secondly you ought to try a pre-shave oil under your shave cream. The oil adds an extra protective layer that increases slickness and moisture to your shave.
If you are willing to go even farther down the rabbit hole I would suggest that you reduce the number of blades you shave with, and consider using a single blade safety razor such as many of the Merkur, Edwin Jagger, Parker, and Bluebeard's razors we have here on the site. Along with this I would use a good quality cream and brush. These products are meant to give a comfortable and close shave without the irritation that occur by using the canned cream and gel products.
For creams I would recommends any Taylor of Old Bond Street, The Bluebeard's Revenge, Proraso, Cyril Salter and many others here on the site. If you would like any more assistance or help in taking the plunge with traditional wet-shaving please feel free to contact us here and we'll be glad to help! Thanks for your question!
Smooth Shaving!
Do you have any burning questions you would like ask our wet shaving expert Aaron Wolfenbarger?
Ask Aaron Q/A: How to prevent ingrown hairs & razor bumps
James Chapman, from the UK, asks:
"For pretty much all of my life I have suffered from ingrowing hairs, razor rash and razor burn. I have originally twin blade razors, then Mach 3 and finally Fusion razors. My condition has got progressively worse, to the point where the razor burn has become both embarrassing and intrusive. I have tried a safety razor, for short spells, but again have suffered from razor burn, and so have returned to multi-blades. Any advice would be gratefully received."
"Mr Camp,
Ingrown hairs can be quite painful, let's see what we can do to help. First off if you can tell that the ingrown hairs get worse as you move up in blade count, I think it's safe to assume that you need as few blades as possible in your razor. My first question would be how long did you shave with the DE Razor? It takes a few weeks for your skin and technique to get used to shaving with a single blade. Use a good sharp blade, and dull blade or one that is not the right type for your skin and hair can increase problems with ingrown hair. Next is to use a good facial scrub to cleanse the face and reveal any ingrown hairs. Lastly use a good aftershave balm that will soften and moisturize your skin. You should find that these tips should help your irritations. Please let me know if I can help any more!
Smooth Shaving!
Do you have any burning questions you would like ask our wet shaving expert Aaron Wolfenbarger?
How to get rid of razor bumps, razor burn & razor rash
Many men suffer from shaving related irritation. Whether it appears in the form of razor burn, bumps, rash, or red patchiness these symptoms are unsightly and definitely uncomfortable. Often these symptoms are just put up with as normal or even ignored.
However, there are some simple steps that can be followed for relief. If you follow these tips below you'll find yourself feeling and looking better than ever.
¨ Before you shave prepare your skin. If at all possible shower beforehand but if that is not possible wash your skin with a gentle face wash or scrub.
¨ Once you step out of the shower or finish washing apply a small amount of pre-shave oil over the beard area. This will insure that your face and hair will continue to be hydrated before and during the shave.
¨ Use a good quality shaving cream that can be applied with a shaving brush such as The Bluebeards Revenge, Truefitt & Hill, Taylor of Old Bond Street or Geo. F. Trumpers. Specially formulated to be gentle to the skin and safe for the environment, these creams also contain no propellants that can actually dry out the skin and cause irritation.
¨ Very importantly use a clean sharp razor blade, if you use a dull blade it can lead to pulling, excessive pressure, irritation and razor burn!
¨ Last but certainly not least finish off with a good quality aftershave balm. The balm will nourish, protect and hydrate the skin keeping it safe from outside irritants plus reducing or eliminating any affects from the shave.
If nothing else remember these three easy words: Prepare, Shave, Protect. These three words can easily summarize the above steps and can lead to you that smooth, irritation free shave.
Aaron Wolfenbarger
The Shaving Shack's Grooming Expert
Ask Aaron Q/A: Oily skin and spots after shaving
Jason Hearne, from the UK, asks:
"I'm about to switch to DE shaving and have now set my heart on the Merkur HD as my first step away from 5 blade plastic monsters. My question though is about my skin type. At 30 I still suffer from oily teenage skin that's prone to clogged pores and spots (if I don't shave regularly). What I wanted to know was what is likely to be the best soap/cream for my shave and what balms you'd suggest to keep the grease away post shave? Here's hoping you can help. :)"
"Mr. Hearne,
The first thing I would suggest is to use a daily cleanser/face wash. This will help you to remove the excess oils that our skin can produce and also eliminate dirt, which can cause the acne and blackheads. Using a cleanser consistently will help PRE-shave. For the shave itself most available soaps and creams will do just, fine just avoid products containing lanolin. Lanolin can aggravate some skin types. For a POST-shave solution use a light balm (some being The Bluebeard's Revenge, Taylor of Old Bond Street, and Proraso). You can also lighten a balm by keeping your face moist after rinsing and applying a small amount of the balm. This helps thin and spread the balm. I hope this helps!
Smooth Shaving (and skin!)
Do you have any burning questions you would like ask our wet shaving expert Aaron Wolfenbarger?
Ask Aaron Q/A: I Always Get A Red Neck After Shaving
Peter Ford, from the UK, asks:
"I use a Mekur safety razor with Gillette 7 o'clock blades and Cyril Salter cream, I always shower 1st and shave straight after using warm water. I always have to shave against the grain on the 2nd or 3rd lather to get even close to a close shave, but this is leaving me with permanent red neck and cheeks. Is there anything I can do or any pre or post shave products that will get rid of this?"
"Mr Ford,
Thanks for your question! Before I recommend some post-shave products let me first say that using good prep is the first step in getting great shaving results. Be sure to use good technique and hold the razor at a proper angle. My first thought is that you might want to try a few different brands of blades, the 7′oclock may not be the best for you. If you have done this and have found that the this blade is good for you, use a replenishing aftershave balm. One that moisturizes and restores the face's natural oils and helps to heal any nicks and cuts is ideal. The Bluebeards Revenge, Proraso and Taylor of Old Bond Street balms/balsams you will find on the Shaving Shack shop are all great choices for this. I hope this helps! If you continue to experience problems please write in again and we'll revisit the issue!
Smooth Shaving!
Do you have any burning questions you would like ask our wet shaving expert Aaron Wolfenbarger? CLICK HERE TO ASK AARON YOUR QUESTION
Ask Aaron Q/A: Preventing razor burn & razor bumps
Matt Herridge, from the UK, asks:
"Hi there, I've recently started shaving with a DE razor, I always get a very good close shave with no irritation, nicks or cuts even after shaving against the grain which I often have to do as I am in the British army, until the day after, that's when I wake up with red bumps and very tender feeling skin especially under and on the front of my chin and my neck. My cheeks and top lip stay fine, any help would be greatly appreciated."
"Mr Herridge,
It sounds as if you're getting some razor burn and bumps. I would suggest paying very close attention to your razor angle, and making sure it's not too shallow on your face. Also, try some stretching techniques to flatten and smooth those areas. This should greatly help! Also, use a nice soothing aftershave balm to help calm the areas, and a lotion or moisturizer before bed.
Smooth shaving!
Do you have any burning questions you would like ask our wet shaving expert Aaron Wolfenbarger? CLICK HERE TO ASK AARON YOUR QUESTION


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Reader Comments (Page 1 of 1)
Take a break from WoW? I'll be doing that as soon as I get my Pilgrim title tonight. Then it'll be waiting till 3.3, and (if it comes first) finishing Winter's Veil achievements.
Perma-quit WoW? When they shut the servers down, or if I loose the ability to play(ie, dead or comatose), or if I just completely loose interest in the game(which *could* happen, but I'm pretty sure I'm more likely to be hit by a bus or something).
I'm not a hardcore WoW fan, but I do enjoy the game because, frankly, there's a lot of game there to enjoy. Sure, there's the occasional bit of burnout, but burnout is *good*, it lets me go focus on other awesome games I'd otherwise miss out on, take care of RL, and eventually, be able to come back to WoW with my enthusiasm refreshed and ready to tear into the next content patch/expansion.


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click image to zoomPaul Mac from Ireland
UPDATE 5.19.14: Out of 1100 entries to the American Crew All-Star Challenge, a men's styling and photo shoot competition, only 14 stylists were chosen to compete for the global title. They came to Lisbon, Portugal for two days of photo shoots with American Crew founder and photographer, David Raccuglia to realize their vision. Jerome Kantner of Germany was crowned the All-Star Global Champion on April 28, 2014.
The final photo that was created in Lisbon is the first displayed here while the second photo was the winning country entry and the image that secured the stylists a place in the global challenge. Brief interviews were conducted at the photo studio.
Meet Ireland's Country Winner and competitor, Paul Mac:
It was a hair-raising moment when Paul Mac's razor stopped working and the clock was ticking. He needed to charge it in but didn't have the proper adaptor to plug it into the wall jack.
Speaking to Mac after his shoot was wrapped, Mac said, "This had never, ever happened. I had been charging my razor all night but it just stopped working. I guess it's a better story to tell with that little bit of drama. " He did get what he needed to plug back in and set to work.
Mac, the only barber on the Irish Hairdressing Team, was down the line for model selection. "I was fifth but he would have been my first choice. When we walked in and I saw him, my face lit up but I thought, sh*it, what are my chances of getting him?" Very good, as it turned out.
"I came here wanting to do something very similar to my entry . The model, who was an absolute gent, by the way, had more of an Irish look to him so it worked well. Typically Irish men aren't known for being that good looking."
His technique, however, created an extremely good-looking finish, something he has been doing a lot of lately. He entered his first competition six months prior and has won three out of three, as well as being recognized by MEN'S HEALTH editor Sandra Nygaard with the Men's Health Award at the American Crew competition.
"I did a fade with a zero around the very edges and I put in the shaved parting. Tight fades are my strong point and my trademark. I wanted to put my own stamp on it and I would rather fail going all out than have someone who took a risk beat me. In the past, people who were more experienced told me to go the safer route but I went with my gut and I won."


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Image gallery of the AT&T LG Optimus G
Summary: The LG Optimus G is available now on AT&T and offers a good alternative smartphone to the HTC and Samsung branded Android devices.
TOPICS: Mobility, Android, Reviews, Smartphones, AT&T
29 of 33Image
Quick view of installed applications
Quad-core processor manager
Gestures are available on the Optimus G
Kick off your day with ZDNet's daily email newsletter. It's the freshest tech news and opinion, served hot. Get it.


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By Emily Lawler
October 28, 2012
October 28, 2012 | By Emily Lawler | No Comments
Hey all,
Hope you are doing well. Here is what is going on in my life right now!
By Phillip Prado
October 25, 2012
October 25, 2012 | By Phillip Prado | No Comments
HEY GUYS!!!! Have you been feeling the MNU Spirit this week?? Cause I have! This week has been pretty crazy! Homecoming is just around the corner and the road there was long and obnoxious. This whole week has been full of events and themes all the way from "Blast from the Past," where we dress up like a previous decade, on Monday, to "Country Swag," where we show the whole school how good we look as cowboys and cowgirls, today; from "Twin Day," where we match someone else, on Tuesday to "Reppin Yo TEAM," where we wear clothes that rep our favorite team, on Thursday. I have to admit, my two favorite days were definitely Twin Day and Country Swag. On Twin Day we had a Smoovie night. This is where we got the opportunity to watch a movie together and drink smoothies (get it? smoothie + movie = Smoovie). We watched Disney's Brave, ate popcorn, and drank smoothies until our hearts were content. And then Country Swag, which was tonight, we had a bonfire, as seen above, a carbash, and a hoedown. It was an awesome experience. Everyone in the school put there differences aside, came together to achieve a common goal, despite our problems and distractions, and accomplished that goal: to beat the living snot out of a car with a sludge hammer and burn some crap!! Then we all kicked it at the hoedown and line danced the night away. Now I can't wait for the homecoming banquet tomorrow, and a night at Emerald City Gym and the homecoming football game Saturday (Go Neers!). Overall, this week has been awesome. This is definitely a community that really gets us all involved and having fun. Never have I felt so loved, so connected, and so at home as I do here. MNU is just that, my home, and I'm proud to be a part of it
By Kelsey Cranford
October 24, 2012
October 24, 2012 | By Kelsey Cranford | No Comments
I am convinced that the kind of people you surround yourself with shape who you become more than anything else in life. In coming to college, I knew that I needed to find a community of people who could not only support and encourage me, but also challenge me through speaking truth into my life. It is beautiful looking back on the past few years and seeing how the Father has taken me on this journey of provision in allowing me to share life with such good, good people.
I currently reside in Draper 2 on campus, otherwise known as the Honeybee Hive. I live with 5 beautiful ladies who have been super great to share an apartment with. I contemplated giving you all a sneak peek into our home, but after surveying the premises I thought it best to wait until it actually looked half decent. There have been so many good memories within these walls already, and I'm so thankful for each of us making each other a priority amongst the chaos. Just the other night my suitemates and I met up with a group of gals downtown at this adorable little restaurant called Chez Elle to celebrate my suitemate Lauren's birthday. They specialize in making the most delicious crepes you can imagine and was a perfect spot for the occasion. We did what girls do best—we got all dolled up, took tons of pictures, and came back for a late night of slap-happiness.
Draper is great, not just because of the home-like feel and the amazing roommates, but because we have the dearest Patti as our RE. The other night she got out the fire pit and some hot cocoa, and invited whoever was around to join her and her wonderful hubby for a night of s'mores and sitting around the fire. She loves being involved in our lives and is always up for time spent together. It feels so good living on a campus where you are able to be in relationship with your residential staff and actually get to share life with them.
However, above all, the person who has really shaped this last semester for me has been my wonderful roommate, Miss Kailene Cloud. This gal is a gem, always thinking of others before herself regardless of circumstances. She has been such a rock for me and what a good, good journey it's been getting to know her heart more and more over the past year and a half. She has such a refreshing spirit and has challenged me in countless ways through watching her work through life and follow the Spirit. In times of doubt and confusion her life has been a testimony to me that God is truly at work and actively involved in our lives. I thank the Lord everyday for providing her in my life.
That is all folks. Sayonara.
October 22, 2012
October 22, 2012 | By Emily Lawler | No Comments
Hey Guys!
Here is just a quick peek at my dorm. This video shows the living room, kitchen, and bathroom. My bedroom is on the first floor, but there are two more bedrooms upstairs. I will film a dorm room tour as well! But Until then, hope you enjoy!
October 18, 2012
October 18, 2012 | By Phillip Prado | No Comments
Competition can be a crazy thing sometimes. I'm the kind of guy who loves competition, but I do not take it too seriously. So the other day Lanbarger House had a few dodgeball games in Land Gym and I see that there are a lot of other guys who love competition too…..but way too much. They take it way too seriously. There was name calling, cheating, lying, and it really just took away from the game. And that's really all it is: a game. It's only a game and yet people treat these games like it's life or death. Yeah competition can be fun at times but why would you let something so petty consume you to the point of what looked like to me as hate. Danny, the Lanbarger RE, was even called a racist because there were people who couldn't stand the idea of losing. I just thought to myself Danny? A racist? Are you serious? This is one example of how we, as humans in general, have this tendency to point the blame. We are quick to get defensive of our actions instead of just dealing with it, and then we get to this point when we messed up or we've fallen just a little short, it's so easy to point the finger at others whether they are guilty or not. And its not just in sports but in anything. It's in our school work, in sports, in friendships, and in just everyday tasks. Why is owning up to our actions so hard? Why can't we just accept the fault? I guess this just kind of hit me: we really need to step up. We are not kids anymore. We need to step up as adults, as students, as friends, and most importantly as Christians. If we don't step up then we can't go anywhere. And if we don't go anywhere we can not truly be happy. We're called to be so much more and we can't afford to be petty. I guess that's just how I've been feeling lately and that's what God has been speaking to me.
October 17, 2012
October 17, 2012 | By Kelsey Cranford | No Comments
There's something about moving away from home that makes you appreciate it all the more. It suddenly becomes a place that you begin to long for. I am so thankful to have had fall break this past weekend in which I was able to go home and simply be with my family. If you ever get the chance, be sure to make a little road trip out to the good ol' town of Manhattan, KS, because visiting the little apple is quite the treat.
Being a college town, Manhattan is just a tad livelier than your average town of 53,000. My all time favorite place to spend time (other than my home of course) is the greatest coffee shop, Bluestem, which is located in the heart of Aggieville near K-State campus. Its orange-tiled floors, funky art, and, of course, amazing coffee is where so many good, intentional conversations have taken place throughout my high school and college years. Whenever I'm reconnecting with friends when I'm in town, it never fails to be the go-to spot. If I'm ever in need of a funky gift and/or the most beautiful flowers I've ever seen, Acme Gift is the solution. Just a few doors down, this place does not disappoint. Just this last weekend my family and I were celebrating my younger sister's last home volleyball game and got her some gorgeous flowers there—a tad expensive, but definitely worth it. As you can tell by the unicorn picture above, Acme has the most unique and random gifts all packed into one little shop. I also love getting to be around K-State and seeing what life is like for students there. This last weekend I was able to check out one of my good friends' ceramics studio and help her sell pottery at the student union, which was a blast because I was able to have yet another peek into the campus life of a state university. (I love people watching).
In regards to my home, I love that I have had the experience of growing up just a little ways into the country. I've always been one to love to go on walks, runs, and bike rides through the countryside. Especially with this fall season, it was just beautiful walking around and exploring. The leaves were a multitude of colors ranging from bright green to deep red and the weather was perfect. Our neighbors have always raised horses and it was so refreshing to visit them again and just soak up the beauty around me. Spending time with my family was so extremely refreshing as well and it felt so good to be in their presence and spend some good time with them. My parents are the best, always welcoming me with open arms but always purposeful in giving me any freedom and space I may need. I could go on and on about how well they love me, for they are some of the most selfless people I know. All in all, Manhattan brings such sweet, sweet memories to mind. So thankful I had the opportunity to revisit this hometown glory.
October 14, 2012
October 14, 2012 | By Emily Lawler | No Comments
Hey Everyone,
Here are some clips from my weekend home! Enjoy! Stayed tuned next week for a DORM TOUR!!!
October 11, 2012
October 11, 2012 | By Phillip Prado | No Comments
October 9, 2012
October 9, 2012 | By Kelsey Cranford | No Comments
This last weekend my paradigm was shifted from cool, fall weather consisting of scarves, boots, and pumpkins to a distant land far, far away filled with sunshine, shades, and desert. I was ready for a mental break, for a shift of gears. I was ready to set aside the college chaos for a weekend and allow my mind to take in something fresh and new.
Arizona is quite different from the epic state of Kansas. It contains a beauty that is quite unique, consisting of cacti, palm trees, red rock, and mountains. My man and I took off for this spectacular place for his daddio's wedding. We were stoked, not only just to hang out with the Anderson clan, but also to show our support and excitement of a union between a wonderful man and a wonderful woman, both whom honor and love the Lord. The entire weekend was a laugh fest as people simply enjoyed each other's company, and I was welcomed with open arms to be a part of this family and their celebration as if I had always been. Let's just say, it was most definitely worth the trip. #realtalk
If we look hard enough, there are examples of redemption all over the place. As fall begins, I am reminded that the leaves will begin to turn and fall, plants will begin to wither and fade, and the cold will soon begin. Snow and the long winter will eventually set in and before we know it all green will cease. Yet, spring will surely come as it has always come, and the new will spring up and flourish. This weekend, as well as this season, is yet another reminder to me of how beautiful it is that God allows us to shed off the old and take on the new. Time and time again the opportunity is provided to become something new, something fresh—a redeemed being. We are never to a point where this opportunity is taken away because it is something not based upon our performance or character, but is something based completely on the character of our Lord—SOLID. We are not bound by our former selves unless we so choose to be bound. This freedom we crave is ours so long as we simply accept it. How beautiful it was to witness a picture of this as I saw a man so filled with love and joy as he awaited his beautiful bride, and as I saw a couple stand before us and commit their lives to each other before the Lord.
October 7, 2012
October 7, 2012 | By Emily Lawler | 4 Comments
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Get a Job
Job searching takes time, work, and a positive attitude. Most people take a similar approach to job searching – responding only to posted positions and sending out generic resumes and cover letters. Few people are successful using these approaches. Both "who you know" and "what you know" are important. Most people secure employment through networking and accessing the "hidden job market". Remember – until you meet a potential employer your resume and cover letter represent you. Make sure they present a positive first impression.
- How to Look for a Job
The easiest way to answer the question "how do I look for a job?" is to find out the strategies your peers have used to successfully find work.Read More
- Develop Your Networking Skills
Today, it is estimated that more than 80% of job openings are never advertised to the general public and, instead, are filled through referrals from employees, moves and promotions within an organization, formal and informal networks, and job seekers who have contacted a company directly. In other words, more than 80% of today's jobs are filled through some form of networking.Read More
- Find Advertised & Hidden Jobs
Advertised jobs are often those that are in high demand but with a low supply of workers, or in high demand with a high turnover of workers. The hidden job market exists because employers prefer to fill vacancies by methods other than advertising.Read More
- Part-Time, School Year & Summer Jobs
One tangible way to start your career is through part-time, school year, or summer work. Such work builds your resume and lets you test the waters in your new field.Read More
- On Campus Jobs
- There are many opportunities for on-campus employment. Think about the type of experience you want and the skills you wish to develop. Explore Western's website to understand the different services, faculties and departments where you may find student employees. Also consider asking your friends, professors, and departments for ideas of where you might work on campus that would align with your goals. Read More
- New Grad Jobs
With graduation fast approaching, thoughts turn to finding your first post-university job. With questions such as, "what is it I want to do?", "what jobs are available to new university graduates?", and "where can I turn to for help or information about employment opportunities for new graduates?", it may sound like an overwhelming task but help and resources are available.Read More
- Start a Business
There are many online resources to help you research the possibility of starting your own business.Read More


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Salon Faux Pas
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One day I woke up and decided I wanted to reinvent myself. My hair was almost totally white by the time I was 40. I had long since stopped coloring it and I usually wore it shoulder length or longer. So I decided to go dark and super short. Big, big mistake. It took me a full year of reversing and cutting to uninvent myself. These were the butch years.
5 responses
JamesHarmon McQuilkin gave props (12 Jan 2013):
excellent pov and neg balance--love the hats
Ted Anderson gave props (13 Jan 2013):
Perfectly lit, contrasted, and cropped.
John Flora said (13 Jan 2013):
I've had gray/silver hair since I was 40 too. I think women who embrace premature gray are striking and exude self-confidence.
Bailey Cooper said (13 Jan 2013):
Thanks guys. John ~ I agree with your preference to embrace what comes naturally. By age 38 I was pulling the white ones. By 40 it was color it or go bald. Somewhere between 40 and 50 I'd had my fill of salons and dry damaged hair. I let it grow out and did nothing more than cut it until the fateful day of reinvention. The short dark hair made me look hard and unnatural. Never, ever again.
It is long again and, once again, pure white (http://jpgmag.com/photos/3229507).
Donna Mullins gave props (14 Jan 2013):
Love the high contrast and composition. Very nice!
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While most 16 and 17 year olds have only just begun experimenting with fashion, life-long friends Sofia and Soukaina are actually living it through their blog It-BLOGirls. With a burning desire to share their views on fashion as well as gather world-wide views on their favorite topic, the two believe that their often differing style works to their advantage with them more often that not complimenting each others work.
Sofia, 17, gets her inspiration from both street style and fashion shows and believes that people should embrace fashion and be more experimental with their choices.
Soukaina, 16, prefers not to follow trends but instead lets her mood do the talking when it comes her fashion choices. Much like Sofia, she is heavily influenced by street style and believes clothes are one of the best ways to express oneself.


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Divorce, American style
It's easy to see why bookkeeper Linda Mortimer moved to the Florida Keys 20 years ago: the impossibly blue water, the year-round sunshine, a lifestyle so laid-back that every day is like a Jimmy Buffett lyric.
What Mortimer didn't anticipate was falling in love — and then getting divorced less than two years after taking her wedding vows.
"I discovered after we got married that my husband had been divorced four times," said Mortimer, as she finished a noontime burger while sitting at the bar at the Ocean View, a local party spot and Mortimer's place of employment.
"I was his No. 5. He didn't understand why I got so upset."


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Articles in Beer
There's something inescapably tacky about the thought of Cheddar cheese blended with pickled onion or smoked ham and mustard, like a Ploughman's lunch without the hard work. Nonetheless, blended cheese or cheese with extra "bits" (technically known as cheese with additives, although the industry is sensitive to the term), erupts over British cheese counters like lava down Krakatoa.
Such cheese with bits look like a larder gone hideously mad or a product of the sorcerer's apprentice on acid. Over the years, I have had the misfortune to encounter cheese with piccalilli, garlic and mushroom, black olives and sun-dried tomatoes, caramelized onions, asparagus and leek, Guinness, Worcestershire sauce and pecan nuts, not to mention clashing varieties cemented together in weird layers. Colby jack or Cojack (as I like to call it) is an all-American combination of Colby and Monterey jack blended together before pressing that makes a "fun" snack. Right.
Phew, it's all as cheesy as a Barry White song — and sells equally as well.
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Ilchester has been a leader in the U.K. specialty cheese scene ever since they launched their Beer Cheese in 1962. Today, their selection also includes Mexicana™ chili cheese, Cheddar with Pickled Onion & Chives, and Marmite™ Cheddar. Yes, you either love it or hate it.
Booze as a 'bit' in your cheese
And, what is it with cheese with booze – on either side of the Atlantic? Red Windsor, marbled with red wine or Port (and coloring), may be of ancient lineage but frankly is an insult to Bordeaux and looks like it has leprosy. And don't get me started on Cahill's Irish Porter Cheddar: once tasted, never forgotten … but not in a good way. And there's also Cheddar and Whisky, Chile Lime & Tequila Cheddar, Caramelized Onion and Rioja Cheddar.
In the U.S., you can find a Chocolate Stout Cheddar from Oregon or a nice Merlot BellaVitano from Wisconsin. Are we all so desperate for a drink?
Dessert cheeses also have a following: Lemon Crumble, Cheddar with Fruitcake, Wensleydale with Mango and Ginger. At least it makes life easier for those who never know whether to serve the cheese before or after the pudding.
There are combinations that are meant to go together but such inventions as White Stilton with Apricots or Blueberries and Wensleydale with Mango and Ginger have no natural, logical affinity. Wensleydale with Cranberries, for example, marries sharp-tasting fruit with rich-flavored cheese in a disturbing combination that is inexplicably popular. Personally, I'd demand a divorce.
Cheese with date and walnut, apple and celery, or Thai spices feeds an obsession with novelty for novelty's sake, a mass flavor-of-the-month mentality in a pick 'n' mix culture. Block-produced Cheshire with pear and almonds is as different from Appleby's legendary hand-crafted production as, well, chalk from cheese.
Thankfully, peanut butter hard cheese has never made it past the dairy door — as far as I know. But it is probably just a matter of time.
Good cheese as a base is key
On the other hand, where there is a good cheesemaker you're more likely to find a good cheese with bits: the delicate network of soft green veins that distinguishes Fowlers Traditional and Original Green Derby comes from natural sage, not lurid artificial coloring. Dutch Gouda with cumin seeds is a centuries-old, tried-and-tested combination. An artisan Cornish Gouda with Honey and Clover is now being made by a Dutch family in Cornwall (my jury-of-one is still out on this).
Dartmoor Chilli, Meldon (with English mustard and Ale) and Chipple (with spring onions) are all made on the base of the well-esteemed, sweet, mild Curworthy cheese. The Sharpham Estate's Rustic is flavored with chives and garlic; and Wedmore, made by scattering chives through the center of each round of aged Caerphilly at Westcombe Dairy in Somerset captures the flavors of the lush Somerset meadows.
There can be a fine line between those cheeses that contain bits and those infused with an extra dimension of flavor, such as Cornish Yarg, wrapped with nettle or wild garlic leaves, or the coating of fresh herbs that add interest and contrast to soft cheese such as award-winning Rosary Garlic and Herb Goats Cheese. And the best smoked and washed rind cheeses, which are brushed with wine or cider, are about discretion not domination.
One problem with cheese with bits is the suspicion that it is a way of adding "extra value" to inferior, poorly textured, mass-produced cheese without adding extra care. No manufacturer will ever plead guilty, but the fact is: If the quality of the base cheese is poor, whatever you add won't make it any better.
Cheese as an entrée point
But as fast as flavors come, they also seem to go.
These additives are fashion products. Maybe this sort of fun cheese can give younger folks, for many of whom cheese is just something that drips off a burger, an entrée into the cheese world and will lead them to better products — much as has happened in wine. Indeed, it may be that opening up the market, adding range and variety, may even save some standard cheeses from decline.
Maybe. But I still think the person who put Jamaican jerk sauce into cheese should be forced to eat it every day.
Main photo: New on the market in the United Kingdom from Marks & Spencer: White Stilton® with dried sour cherries and a candied orange peel coating, left, and Cornish Cruncher Cheddar with white balsamic vinegar and red bell pepper with a red bell pepper coating. Credit: Clarissa Hyman
Local sourcing is an increasingly mainstream priority for restaurants, chefs and almost anyone producing food or beverages. But it's not such an easy proposition for craft brewing. Unlike butchers who know their pig suppliers or jam makers who know their berry farmers, craft beer makers have a hard time finding local sources of hops and other beer ingredients.
"Everyone talks about local beer, but probably only the water and the brewer are local," said Robby Crafton, brewer at Big Alice Brewing, during the recent Brewer's Choice event at New York City's Beer Week.
Truly local beer is hard to make. This is not the brewers' fault. Blame it on a regionalized agriculture system that has centralized areas of grain production and processing.
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New York state used to be a prime hops producer, but humid summers invite fungal predators, so farmers quit growing hops there. In the United States, hops are now grown mostly in the Pacific Northwest.
Grain production used to be routine in the Northeast too, but climate challenges and westward expansion pushed the crop elsewhere. The last malt in the area was probably made in Buffalo, on the western edge of New York state. Grain processing lingered there because of its great transit location on the Great Lakes. Now, most malt comes from Belgium or the Midwest.
Everyone's going local
However, a growing preference for local goods is helping change things, and brewers are excited about the flavors they can get from freshly malted and regionally grown grains.
"There's a beautiful softness and fluffiness from the spelt," said Joe Grimm, who was pouring Grimm Artisanal Ales' spelt saison at Brewer's Choice with his fellow brewer Lauren Carter Grimm.
"Historically, this has been a cool micro-trade show/hangout," said Kelly Taylor, from KelSo Beer. "It's awesome that we can take that GrowNYC component and add it to the event."
Taylor, along with Jimmy Carbone, owner of Jimmy's No. 43, and Dave Brodrick from Blind Tiger ale house, organized Brewer's Choice with June Russell, from GrowNYC. GrowNYC is the parent organization of Greenmarket, which operates 55 farmers markets in the city, and Greenmarket's Regional Grains Project.
The organization promotes regional grain in a number of ways. Greenmarket set a minimum percentage of local flour that farmers market bakers must use. The grains project collaborates with other groups on initiatives, such as New York Farm to Bakery, which paired New York City bakers with millers from New York, Vermont and Pennsylvania.
This recent collaboration with Brewer's Choice echoes a 2010 bread tasting at the French Culinary Institute in New York City that put local flour on bakers' radars and in their mixing bowls. Now local malt is in the hands of regional brewers.
Valley Malt, a pioneering malt house in Hadley, Mass., supplied 6,000 pounds of malt to 20 brewers, who had to use at least 30% local grain. Malt from startup Farmhouse Malt also came to Brooklyn. Other beers at the event featured local ingredients such as honey and apples.
In search of local ingredients
In general, brewers are curious about local grain, but limited availability and high cost keep them from using more of it.
"The fact of the matter is that local grain is three or four times the price," said Taylor, who uses some local grains at KelSo and also at Heartland, where he is the brewmaster. Although the resulting beers have a certain terroir, the extra layer of flavor is very subtle and delicate. The beers, he said, are not two or three times better than others. "But from a social and economic standpoint, it's 100% better."
The value, he said, is in trickle-up economics. When local farmers prosper, the economy grows.
"I think in a couple of years this could be 100% local," Taylor said.
Part of the problem is that small-scale malts, unlike their big-market cousins, don't have easily understood or well-known performance characteristics. Their qualities vary and working with them can bring uncertainties for brewers. Russell identified another problem on Carbone's radio show the night before the event: the processing bottleneck. There are not enough small malt houses in the Northeast.
Since New York state's 2013 Farm Brewery law linked licensing to use of local products, a number of startup malt houses in the state are beginning to address the need. Like the recent Farm Distillery and Farm Cidery Laws, the new law makes it easier for small-scale producers that use local products to get necessary licenses.
If this was local malt's debutante ball, her many suitors loved the dance. People kept tipping their glasses for pours even after the lights went up and security started guiding the lively crowd out of the hotel.
"It's over," Bill Herlicka, of White Birch Brewing in New Hampshire, told one hopeful drinker after he'd unscrewed the taps on his Bill's Brown Rye and First Sparrow.
The rye was made with Danko, a Polish variety of the grain. Herlicka described the result as sweet and bready, with an interesting coffee quality. Typically rye makes a beer that is dry, sharp and spicy, he said.
Herlicka said brewers would love to use more local ingredients for a number of reasons, including the fact that customers also prefer it. He would be willing to pay more for local ingredients if he could promote that on his beer's label, he said.
"I would use more local grain," Herlicka said.
Top photo: Michelle Crafton, Scott Berger, center, and Robby Crafton from Big Alice Brewing at Brewer's Choice. Credit: Corey Offsey
Entering the Great American Beer Festival with a plan of attack is like going to Eataly with a three-item shopping list: Good luck sticking to it. This year, the exhibition hall at the Colorado Convention Center in downtown Denver was packed with more than 600 brewers showcasing more than 3,100 products. Though my editor and I had discussed the recent resurgence of true Pilsners, I realized the second I walked in the door that I could no more limit myself to crisp Bohemian- and German-style lagers than I could pass up white truffles because I need button mushrooms.
Yet a general focus on lighter, low-to-moderate-alcohol styles was not only doable, but prudent if I hoped to leave the festival in one piece. Beyond that, I asked myself, which samples would cut through the palate fatigue with enough panache to warrant further investigation? Now that the fog has cleared, I stand by the following list in all its arbitrariness.
Cambridge Brewing Co. Shadows and Light
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At 10% alcohol by volume, this was an exception to my rule of sticking to more sessionable beers. Described as a "Maderized and Blended Experimental Very Old Ale," it presents a mesmerizing port-like profile, showing raisins, baking spices and a touch of soy sauce. As brewmaster Will Meyers explains, "Shadows and Light was inspired by the techniques of oxidation and exposure to sunlight as well as extremes of heat and cold. All of these are things you are specifically instructed not to do when brewing beer (or wine, sake, cider, etc.) because ordinarily they'd destroy it, and yet beverages such as Madeira, sherry and Banyuls, not to mention some spirits, are treated in this specific way. I decided to find out if I could incorporate these techniques successfully — and after eight years of considerable effort, I was lucky enough to have achieved my goals."
Sadly, only those within commuting distance of Kendall Square in Cambridge, Mass., will have opportunity to try it; first released in May of this year, it will be tapped just once more, at the brewpub's 25th anniversary party the first weekend of May 2014. Boston beer buffs, mark the date.
Elevation Beer Co. Engel Weisse
From a newcomer in Poncha Springs, Colo., this oak-fermented and -aged Berliner Weisse would, as my friend Amy observed, make a fine alternative to lemonade on a hot day, throwing shades of gingerbread and yogurt into the citrusy mix (4% ABV). According to sales manager Alexander Bustamante, it's named for a snow-pack formation called the Angel of Mount Shavano "that looks over us here at Elevation," it's currently available seasonally only in Colorado.
For the record, I also appreciated two other refreshingly straightforward variations on the theme: one from Crabtree Brewing Co. in Greeley, Colo. (4.3% ABV), which garnered a gold medal in 2011, and one from Nodding Head Brewery in Philadelphia, which proved a pioneer when it debuted the gracefully fruity Ich Bin Eine Berliner Weisse (3.5% ABV) in 2000. Brewer Gordon Grubb observes that while the style's reputation as "the Champagne of the North" might be overstated, "it does have some white wine characteristics, more tart than truly sour."
Elysian Brewing Co. Great Pumpkin Ale
Sampling this Seattle brewer's take on the predominant fall favorite at this year's beer festival media luncheon was a revelation. So many of its peers come across as muddy or cloying; this was anything but. Crisp and sparklingly clean, it showcased its namesake ingredient not by letting it run rampant but by treating it and its baking-spice trappings with restraint. 8.1% ABV.
Logsdon Organic Farmhouse Ales Seizoen Bretta
This haunting saison, which nabbed a gold for its Hood River, Ore. , producer at last year's festival, spoke to me in fleeting, delicately effervescent tones of musty cider houses, honeypots and savory herb gardens. Bottle conditioned with pear juice to 8% ABV, it stood up remarkably well to the milk chocolate-pumpkin mousse cake it was served with.
The Lost Abbey Framboise de Amorosa
By the time we cut through the crush surrounding the booth, this San Marcos, Calif.-based cult leader was fresh out of the Red Poppy Ale that had just scored a medal in the American-Style Brett Beer category for the second year running. But the barrel-aged sour we settled on instead was hardly sloppy seconds. (Indeed it took a silver back in 2011.) Despite whiffs of its own bretty funk, its raspberry juiciness remained breathtakingly pure from start to long finish. 7% ABV.
New Belgium Coconut Curry Hefeweizen
The name of this brew, released in July as part of the Fort Collins, Colo., giant's Lips of Faith series, says it all. Creamy touches of coconut and banana combine with spikier, more savory hints of garam masala, yet the effect is surprisingly smooth and relatively subtle. 8% ABV.
Scratch Brewing Co. Carrot-Ginger Saison
Specializing in the use of locally farmed and foraged ingredients, this Ava, Ill., brewer impressed me with the easy balance it struck between warm, earthy sweetness and a cool, clean bite. Of the inspiration for the farmhouse ale, first released in July at 6% ABV (but available only locally), co-founder Marika Josephson says, "Squash and sweet potatoes have obviously been done in a lot of fall beers, and we figured that roasting carrots would give a similar flavor. But we wanted to spice up the carrot a little, so we decided to use wild ginger and a small amount of peppercorns."
Smuttynose Straw-Barb Short Weisse
If, as my friend Mark suggested, the name of this fruited Berliner Weisse out of Portsmouth, N.H., alludes to shortcake, it does itself a disservice. Rather than conveying any sugary, baked-dessert message, it delivers the floral perfumes of strawberry and rhubarb to back its tartness. Smuttynose enjoys fairly wide distribution on the East Coast, so keep your eyes peeled for the recent release. 3.5% ABV.
Weyerbacher Eighteen Weizenbock
Forgive me for including this dark, malty wheat beer. Not only does it break my style rule at 11.1% ABV, but as a one-off made in honor of its Easton, Pa., producer's 18th anniversary in June 2013, it will soon be sold out across Weyerbacher's distribution network if it isn't already. Should you track it down, though, you'll be treated to a veritable chocolate-banana milkshake of a pour.
Top photo: A beer being poured at the Great American Beer Festival. Credit: Brewers Association
New York State has malt fever. This January, the Farm Brewery Law went into effect, and people are amped up about homegrown beer. The law makes it easier to open small breweries that use the state's agricultural products like hops and grains. Everyone from politicians to home brewers thinks this is swell. Not me.
I'm a baker, and I've been following flour back to the field for a few years, meeting people who are putting wheat into local markets. I'm getting to know the brewers and distillers who are thrilled about barley for malting, which turns the grain into base ingredients for beer and spirits. Barley and wheat are small grains, and need similar infrastructure for growing and handling, so the interest in alcohol has the potential to expand small-scale grain farming overall. Still, I'm sorry this frenzy didn't happen over bread.
Why does beer command more attention than bread? At the state level, I believe it is strictly mercenary. If there was a bread tax, I'm sure I would have met politicians on my flour tours a long time ago.
Don't get me wrong. I've been meeting farmers, millers and bakers working outside the wheat belt. They are passionate, and devoted to helping grain production get rolling in the Northeast and elsewhere in the country. So are the researchers and food activists they work with. But those with beer fever outnumber them.
The interest in localizing beer is impressive, but confuses me. Meetings about hops and barley are booked beyond capacity, crowded with people thinking of planting hops to get agricultural tax credits, and farmers who have never grown grains.
Beyond beer
I am not immune to the powers of alcohol. I used to adore India Pale Ales, or IPAs, especially any made by Stone, but I can't drink anymore. It just makes me feel lousy. Still, I remember how beer brings unity and bliss, creating a brotherhood of the bottle. Even cheap beer can do this — I never understood baseball better than when I held a plastic cup of Budweiser in Yankee Stadium. America, understood.
Bread is also communion. This social symbolism works even for the non-religious. We break bread to be together literally and figuratively, yet neither the concept nor the practice influences our expectations of cost. If bread means so much, why do we think that the staff of life should be cheap?
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Sure, artisan breads command our imaginations and a good market share in bakeries and supermarkets and at farmers markets. But think about the way you think about staples. Don't you want your milk and bread inexpensive, so you can spend money on treats like lattes, cupcakes and craft beers?
Milk doesn't have as many philosophical strings attached, yet it, like grain, when removed from standard pricing systems (commodities for grains, fluid milk prices for milk), costs more than the price of production, and more than most people are comfortable paying — myself included.
The dairy industry is working to change the way fluid milk is priced. The current system was developed in the 1930s and is bizarrely linked, by an algorithm few can understand or explain, to the price of cheddar set by the Chicago Board of Trade. Making milk is often more expensive than farmers can earn selling it. No wonder, then, that over the last 30 or 40 years, dairy farms have disappeared quicker than ice cream on a hot day.
Bread makers know the cost of cheap
We get cheap flour and bread because grain production is centralized on 2,000- to 5000-acre farms in states such as Kansas and Montana. While heirloom tomatoes are almost clichés of local food, grains are late to local tables because these low-value crops need a lot of land, labor and equipment. Prize vegetables such as arugula or heirloom tomatoes can bring a lot of money per acre. Grains generally cannot. Grain growers need costly tools, like combines and grain bins. A nuanced understanding of planting, harvest and storage techniques is required to produce high quality grains.
We'll pay 4 bucks for a cupcake, but bakers have a hard time making the numbers work for flour whose cost is not balanced by federal subsidies for commodity crops. Beyond price considerations, bakeries of all but the smallest, most hands-on scale are hesitant to work with flours that do not have the predictability that comes from blending seas of pan-American wheat.
Bakers used to know how to work with flour that varied from field to field and year to year. Mills were local — look for the abandoned millsones at the edge or your most tumbling stream. Is the answer to retreat from industrialized food so that what we eat costs what it costs to grow? I don't know, but I would like to see fewer fields of corn and soy and more amber waves of grain.
Sowing outside the grain belt
That is happening, bit by bit. Farmers are figuring out what varieties of wheat grow and harvest well in the humid Northeast summers. Having more demand for barley for malting or wheat for baking will help build the infrastructure required to get grains in the ground and get those grains to market.
There are discussions of community mills and cooperative granaries in New York, Maine and elsewhere. Many partners — the Northeast Organic Farming Assn.-New York, the Pennsylvania Assn. of Sustainable Agriculture, Cornell, Greenmarket Regional Grain Project, OGRIN and others — are in the middle of a four-year grant sponsored by the USDA's Organic Agriculture Research and Extension Initiative. They've been educating farmers about growing practices, building a mobile cleaning unit to help process grains, and conducting field trials of wheat varieties.
Despite my sour grapes at the beer frenzy, I am hopeful that the desire for local barley will feed the need for local flour, and help bring prices closer to manageable for bakers and eaters. Let's see whether beer — in a sense — grows bread.
In the meantime, there are things you can do to urge flour along. Ask your artisan baker if they make a local loaf. Buy that local loaf once they start baking. And get your co-op to carry that flour and use it for your biscuits, pancakes and pie crusts, OK?
Top photo: Baked goods. Credit: Courtesy of Amy Halloran
In my hometown of Petaluma, Calif., less than 20 miles from the Sonoma Coast, freshly shucked oysters are about as easy to come by as bread and milk. We eat them every way we can: raw on the half shell, barbecued, baked and deep fried.
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As an added selling point, he told me it was made by HenHouse Brewing Co. in Petaluma, an operation so small it doesn't even qualify as a micro-brewery.
How could I not try it? I took a sip of the richly colored stout and found it to be smooth and creamy, with a subtle chocolate flavor and a refreshingly light body. If I hadn't been told it was made with oysters, I never would have guessed. And did I mention that it was absolutely delicious?
Oysters and beer have a shared history
I've since learned that oyster stout is not exclusive to HenHouse or to Northern California. About a dozen U.S. breweries currently make oyster stout, including Upright Brewing and the Fort George Brewery in Oregon, the 21st Amendment Brewery in San Francisco, Flying Fish Brewing Co. in New Jersey and Harpoon Brewery in Boston. Each has its own spin on making oyster stout, with some using only the shells or the meat, and others using both.
The concept may sound novel, but oyster stout's history can be traced as far back as Victorian England.
"It used to be that oysters were an everyman's food, and stout was the everyman's drink," explained Collin McDonnell of HenHouse Brewing Co. "So you'd go to the bar and get a pint of stout and a bowl of oysters." Eventually, someone came up with the idea of adding oysters to the beer during the brewing process.
To find out how oyster stout is made in modern times, I visited the tiny HenHouse brewing operation, housed in a leased corner of a co-manufacturing facility that makes soap and cosmetic products. The brewery was founded just over a year ago by McDonnell, Shane Goepel and Scott Goyne.
HenHouse brews its stout with the shells, meat and liquor of oysters from nearby Hog Island Oyster Co. in Marshall, and Drake's Bay Oyster Co. in Inverness. Using local oysters, McDonnell said, gives the beer its unique personality.
"Northern California is really one of the meccas for oysters," he said. "That, to us was a real opportunity to put terroir in our beer. You're not going to get Northern California oyster flavor from Chesapeake Bay oysters or from English oysters. Those oysters will all have their own distinct flavors and characteristics based on the ecosystems that they grow in. So the idea that we could, by putting oysters in our beer, really give it a place in the world was really exciting."
Balance, local flavors set North Coast oyster beer apart
Even using local oysters, there are batch-to-batch variations. "The oysters don't always taste the same," McDonnell said. "Some are a little bit salty, some are sweeter."
HenHouse uses about 3 pounds of whole oysters and 3 pounds of shells per 31-gallon barrel. The shells go into the vat first, where they're left to boil for about 30 minutes. The idea, McDonnell said, is to beat up the shells and get the mineral character out of them. "The shells are very high in calcium carbonate, and that gives the beer a really refreshing minerality and adds to the texture," he said.
The whole oysters are bagged and boiled for a shorter period of time, so as not to impart too much oyster flavor. "You get some of the sea breeze and oyster character from the whole oysters," McDonnell said. "But you're not trying to make fish beer. You're trying to make beer that hints at oysters." Wild-crafted sea salt adds a touch of salinity that helps the stout pair well with food.
"The nice thing about the oyster stout, to me, is that it's so food friendly," McDonnell noted. "We wanted to make culinary beers, beers that you have with food."
That fact hasn't gone unnoticed by The French Laundry, Thomas Keller's culinary mecca in the Napa Valley. Along with a prix fixe menu priced at $270 per person, the Michelin three-star restaurant features the HenHouse oyster stout on its beer list.
That's quite a step up for a beer that started out as Victorian England's version of Pabst Blue Ribbon. But even so, oyster stout is still a beer for the everyman.
"One of the things we said from the get-go was, we want to make beer our friends can afford to drink," McDonnell said. "We're not into expensive beer, we're into affordable, local beer. That's one of the reasons we wanted to make an oyster stout — that 'everyman's' story really appealed to all of us."
Top photo: HenHouse Brewing Company's oyster stout. Credit: Tina Caputo
One element at the heart of Sam Calagione's Delaware brewery not yet tapped on the Discovery Channel's "Brew Masters" series is his love for the pairing of brews and food. Calagione, the charismatic
None of it was made for TV, he says, noting that about 80 percent of the projects filmed had been on the 2010 calendar since the beginning of the year.
The sixth episode of the season, though, is the one that will finally connect Calagione's beer with cuisine. The episode, still to be scheduled, chronicles the Dogfish Head team consulting on a beer for the Batali-Bastianich food and wine emporium on New York's Fifth Avenue, Eataly. "Watching them (Mario and Joe) get into the beer makes him hopeful that a lot more foodies will recognize the possibilities."
We solicited Calagione's opinion on how to partner food with the beers he offers year-round — the 90 Minute IPA, the 120 Minute IPA, Raison D'Etre, Indian Brown Ale and Midas Touch. (In 2011, they will also offer Palo Santo Maroon).
The IPAs, he says, work best as aperitifs, appropriate for cheeses, especially fatty and stinky ones. The India Brown Ale stands its ground with acidic foods such as tomato-based dishes, making it perfect for spaghetti and meatballs or pizza. Raison D'Etre is positioned as the ultimate steak or hamburger beer. The sweeter and maltier Midas Touch, made with white Muscat grapes, saffron and honey, complements spicy foods such as gumbo and chili.
Brewing is art
Dogfish Head is positioned on the TV show as an out-of-the-ordinary brewery with off-center products. That facet of the company was driven home on Dec. 8 when Dogfish Head announced the 2011 roll-out of 20 beers with limited availability. An ancient ale program of four brews, for example, runs May to September. Three different bottle-conditioned beers are released through the year, one month at a time; the seasonal brews — Aprihop, Festina Peche, Punkin and Chicory Stout — are tapped two or three months at a time with no two available at the same time. Next November, they will release a new beer, Brand X.
Production varies widely, from the hundreds of thousands of cases of the 90 minute IPA to as little as 3,000 cases of 12 ounce bottles of a specialty brew.
Their first brewed beverage was Shelter Pale Ale, made in 12-gallon batches in three small kegs with propane burners underneath that they brewed three times a day, five days a week. It allowed them to try multiple recipes and in 2002, seven years after they started, they opened a full-scale brewery in Milton, Del. In 15 years, they have catapulted from the smallest brewery in the United States to the 38th largest.
The growth that followed the move to a proper brewery was so accelerated that Calagione felt the need to put on the brakes — for three years. Between 2002 and 2008, the company grew annually in revenue by 40 percent as the beer was distributed to 31 states despite no national distribution network and of the 100 or so employees, only seven are sales people.
The TV crews arrived a year into the three-year plan to cut back growth to 20 percent through 2011. All the beer Calagione and his team is seen making is already allocated, a fact that he believes helps make the show a bit more honest and not a chronicle of a beer company planning an expansion.
"Knowing that there is a limited supply of beer, we hope this can be more of a celebration of renaissance of craft brewing," he says. "We're one example of 1,600 small breweries, and if we go to a second season, I think we will get to show more of our industry.
"The unwritten message is that brewing is an art form just like music and writing. The global, commercial beer world is dominated by conglomerates with no interest in unique liquids. The success of Dogfish Head is the same as all small craft brewers. We bring business to the human scale — it's all about having conversations with your neighbors and your fellow brewers. Look at the locavore trajectory of the last five years or so and it's not coincidental that it aligns with the breakdown of commercial industry."
'A good name for a beer company'
Placing that human element into a business environment was one of several story lines in a recent episode that covered Dogfish Head partnering with a surfboard manufacturer, artists installing a tree house on the brewery's lawn and reminiscing with father about the day, at the age of 25, when he said he was going to become a brewer. They were on a walk in Maine while on vacation and his father, upon hearing the news, looked up at the street sign that read Dogfish Head Lane and commented that it would make a good name for a beer company.
The issue at the center of the episode though is what to do with two tanks of the 120 minute IPA that have failed at the quality control level, resulting in the lost of half a million dollars worth of product. After re-tasting and examining their options, they decide to pour the ale down the drain and then re-analyze their recipes.
"Seven or eight years ago," Calagione notes, "that would have put us out of business. We always assume there will be some beer that has to be tossed but the budget line for that is not in the middle six figures.
"I had some trepidation is showing that story, but it's the realities of a small business. Everything does not go in a straight line and when you take on a challenge, not everything works out."
Brew Masters airs at 8 p.m. on Thursdays. This Thursday, Calagione explores creating an ancient Chinese ale.
Phil Gallo is an entertainment journalist who writes about music, television, theater and film in addition to food and wine.
Been There, Doing That
by: Susie Norris
in: People
Portland's food philosophy prizes the sustainable, organic and seasonal in a way that makes other cities look like beginners. The International Assn. of Culinary Professionals convened Portland in late April for its 32nd annual conference. This year's theme, "The New Culinary Order," reflected a growing passion from food professionals who support eco-friendly values and oppose highly processed and relentlessly marketed corporate foods. For Portland, this approach is nothing new.
On a bike tour of North Portland's artisan eateries, chef Bryan Steelman of Por Que No? taqueria explained how rainwater from his restaurant roof was captured and recycled onto local vegetables. Chefs Jason French and Ben Meyer of Nedd Ludd , a back-to-basics wood-fired cafe, explained the meaning they found in butchering the animals they serve and pickling the cucumbers they grow in their backyard organic garden. At Grand Central Bakery, chef Piper Davis stressed the importance of moving the new order values from upscale boutique levels to mass production. "Until the movement goes mainstream," she argued, "we won't change the way the world consumes." Her warm strawberry rhubarb pie and piles of croissants made from locally sourced stone-ground wheat won the case that artisan values can transcend the challenges of large-scale production (she owns six bakery cafes in the Portland area — all with such luscious pies and pastries). Other stops on the tour arranged by cookbook author Ivy Manning ("Farm to Table Cookbook"; "The Adaptable Feast") were Toro Bravo for tapas, lemon and olive asparagus, and sangria; The Meadow for chocolate and salt; Lincoln for sweetened rhubarb and cream.
In support of sustainable
The sustainable movement now has many faces nationwide: Jamie Oliver's "Food Revolution" and Michelle Obama's "Let's Move" anti-obesity campaigns, the Academy Award-winning documentary "Food, Inc.," Michael Pollan's bestselling books "An Omnivore's Dilemma" and "In Defense of Food," Alice Waters' decades of leadership and her pioneering restaurant, Chez Panisse, and the cultural initiatives of the Slow Food organization. The IACP's keynote speaker, author Ruth Reichl, the final editor of Gourmet magazine, echoed the message that Portland and food-appreciating communities continue to serve up: food unites, enriches and sustains people, and sustainable values are more important for us than the industrial values of speed, efficiency and profitability. The new culinary order eschews fast, processed foods disconnected from their roots and celebrates local, artisan and authentic fare.
Spring seasonal dishes in Portland include sophisticated versions of rhubarb, delicate asparagus, lamb and dungeness crab. These, in addition to the year-round availability of salmon, microbrewed beers, food trucks and local spirits create a voluminous bounty in a city that prides itself on its resources. Restaurants that showcased spring foods at the Nines Hotel included Paley's Place (serving local, sustainable and award-winning fare since 1995), Nostrana, Tabla, Moonstruck Chocolates and many more.
To bring the Portland spirit to your own culinary order, make this pie dough recipe adapted from Grand Central Bakery's excellent cookbook and fill it with fruits from your local farmers market.
Fruit Pie With All-Butter Flaky Crust
For Grand Central Bakery's pie crust:
2½ cups all purpose flour
2 tablespoons sugar
2 teaspoons salt
1 cup cold butter (2 sticks), cubed
3 tablespoons cold water
1 tablespoon lemon juice
1 egg for egg wash
1 tablespoon water
4-5 cups of fresh fruit (such as a mix of sliced strawberry and rhubarb, or fresh blueberries or sliced peaches)
3 tablespoons of arrowroot or cornstarch
3 tablespoons of sugar (white or brown)
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ teaspoon kosher salt
- Make sure all your ingredients are cold. The best way to do this is to measure them all out, then place them on a large plate or tray and place the tray in the refrigerator for 20 minutes.
- After the ingredients have chilled, mix the water and lemon juice together and set aside. Place the flour in the bowl of an electric mixer fitted with the paddle attachment. Add the cold butter cubes and combine on the lowest speed for about a minute or two. The texture of the mixture will change to rough and mealy.
- Add ¾ of the water and lemon juice mixture and mix very briefly. You should still be able to see pea-size chunks of butter, and the dough should start to hold together. If it is still crumbly, mix a little longer, then finally add the rest of the water.
- Form the dough into 2 disks, flatten them and wrap in plastic wrap or tightly in a large Ziplock bag. Allow them to chill for 1 hour.
- Once the disks are chilled, unwrap them and sprinkle the work surface and the dough with a little flour. Roll the dough out with a rolling pin to about 10 inches in diameter and about ⅛-inch thick.
- Preheat the oven to 350 degrees
- Gently place the dough in a 9-inch pie plate, wrap with plastic wrap and allow it to rest in the refrigerator as you repeat the process with the other disk, which will be the upper crust. You can wrap the second disk in plastic wrap and place it over the covered pie plate to allow them both to chill and rest.
- In a medium bowl, toss the fruit slices or berries with the arrowroot, sugar, lemon juice, vanilla and salt.
- Fill the pie plate with the sliced fruit or berry mixture.
- Top with the other crust. Pinch the inch two crusts together to create a fluted edge. Cut a few decorative slices in the top of the crust to allow steam to escape.
- Finally, mix the egg with a tablespoon of water and brush the egg wash on the crust before baking. Bake until the pie crust is golden brown and the fruit is bubbling — about 35-40 minutes.
Susie Norris is a chocolatier, TV producer and author of the book "Chocolate Bliss."
Photos from top:
Portland rhubarb. Credit: Bruce Block
Strawberry-rhubarb pie. Credit: Courtesy of AdLife Marketing


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Very good product and excellent price
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My tree arrived very quickly and was packed very good.No broken pieces and went up in no time. Looks great. Very pleased with the product and service.
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Like a beautiful women beautiful but over priced
December 3, 2013
Reviewer: John Flederbach from West Seneca, NY United States
5"ft snow kissed tree is a wonderful holiday addition but wish I would have done a little shopping before the purchase seems to be better deals on this type of tree
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Great tree for a small space!
November 27, 2013
Reviewer: Anonymous Person from Schenectady, NY United States
Ordered this tree to fit in a tight space in our dining room to hold our antique ornaments. Suits the corner nicely. Very cute little tree.
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November 27, 2013
Reviewer: Jersey Girl from Bordentown, NJ United States
I started my search early for a new tree. I was looking for a narrow tree to fit my small living room. Searched on line and locally and I kept coming back to this tree. I was skeptical to buy a tree on line as I like to see what they really look like. I ordered this tree on Sunday and it was delivered on Wednesday. I set it up to check it thoroughly in case I had to send it back. Well, the tree fits perfectly and it is truly beautiful. The pine and berries add the perfect touch as well as the snow tipped branches. The storage bag that came with the tree is thick plastic and zippered and the metal stand (not crappy plastic) is sturdy. I decided to leave it up and enjoy the beauty. The price was less than the ones I had seen locally and there was nothing that compared. I am sure happy that I bought this one. The decorations will go on after Thanksgiving! I recommend this tree!
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November 12, 2013
Reviewer: Rita Stull from Colorado Springs, CO United States
The tree is beautiful. It is in perfect condition. We actually already set it up to make sure the lights work and that there weren't any problems. But I won't decorate it for a whle.
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November 12, 2013
Reviewer: Caroyln Montgomery from Millersport, OH United States
The branches with snow were stuck with other branches. Took hours of work to get it apart. Lost lots is snow. Not happy with quality of product. I would expect it at odd lots . Not at this price .
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Beautiful tree!
October 25, 2013
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This tree arrived quickly ,Oct 9th, so of course I had to take it out of the box, put it together,(easy)fluff out the branches and check the lights. OOOOH! Well 10 minutes later an order of Buri animal ornaments arrived so of course I had to put them on the tree and then one thing led to another and the whole tree was decorated, on OCTOBER 9th!It is a beautiful well made tree and I am supremely happy with it.
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August 19, 2013
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My new tree will be so pretty this Christmas in a small space. I tested the bulbs and all came on just fine. Order process was simple and item received promptly. I like the storage bag for the tree; I was able to recycle the cardboard from the shipping box.
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December 3, 2012
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This is such a beautiful tree.Very easy to put up and took little time "fluffing" up the branches. I would recommend this for someone looking for a slimmer tree. Would order from tree classics again.
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November 16, 2012
Reviewer: Rebecca Roberts from Colorado Springs, CO United States
I looked for a long time in several different stores-and nothing compared to the quality of this tree. I have a 100 year old Christmas village passed down to me from my great-grandmother that I display every Christmas. I needed the perfect tree for this, and found it.
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ASHA recognizes April each year as STI Awareness Month. This is an important time in the field of sexual health and STIs. Key provisions of the Affordable Care Act (ACA) kick in that cover preventive health services, including access without a co-pay to Pap tests, HPV tests, contraception and testing/counseling for sexually transmitted infections.
The need for increased testing and education about STIs has never been more important. According to the Centers for Disease Control and Prevention (CDC):
Reducing the number of STIs goes far beyond traditional safer sex methods, as social factors also play a role. Young people, women, sexual minorities and communities of color are especially vulnerable and endure unacceptable high STI rates. During April we'll explore the issues that drive health disparities so check back often, give us your thoughts, and spread the word about ASHA's STI Awareness Month resources!
Join us for a Twitter chat on Monday, April 14, 2014 at 2:00pm ET. Bring your questions about STIs (or send them to us in advance to firstname.lastname@example.com). We'll chat about everything STI related – symptoms, tests, relationships, what to do when first diagnosed, and more!
Anyone who has sex is at risk for STIs, though, even if they only have one partner. Young or old, male or female, in a long-term relationship or fresh to the dating scene, we all need to know how to take charge of our sexual health. A great first step in reducing your risk is getting educated about STIs, and we have plenty of tools here to help you do just that.
Most people think they would know if they had a sexually transmitted infection (STI) . . . wrong! The truth is many of STIs have no signs or symptoms in the majority of people infected. Or they have mild signs that can be easily overlooked. The only way to know if you have an STI is to get tested.
Just enter your zip code in the map below to find a place near you where you can get tested.
Being able to talk to your healthcare provider about your physical health as it relates to your sexual health is absolutely crucial. If you can't be totally honest about what's happening with your body and your feelings about it, you won't be able to get the best care. Your provider should be able to give you straightforward, nonjudgmental feedback and advice about your body and sexual life, but he or she has to start with the whole picture!


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Report: Larry Rudolph Making Up, Spreading Britney Spears-Sandip Soparrkar Rumorsby Free Britney at . Comments
Is Britney Spears really dating Bollywood choreographer Sandip Soparrkar, as some celebrity news publications and sites have reported this week?
Are they planning on spending New Year's together? Was she even in India over the past week and a half? What is the nature of their relationship?
India's Daily Times spoke to Sandip Soparrkar, his business partner Jessy Randhawa, the hotel where Britney was supposed to be staying, security forces that would normally provide cover for a star of her status, and got to the bottom of it.
It appears the pop star was in fact there for two days, Soparrkar's partner says, despite the strange lack of any Britney Spears photos to prove it.
Any real ones, that is. There is this obvious fake circulating, which is actually an old picture of Britney and Neil Patrick Harris (see comparison) ...
As for the timeline of Britney's whirlwind trip to India, "She came in late Friday night. Saturday morning. She left this morning (on December 29) at about 2-2:30 am. She came, she rehearsed and she left," Randhawa said.
Asked for comment, Sandip strenuously denied having anything romantic to do with Britney - who he did work on "Womanizer" with, but who says he did not meet at Madonna's 50th birthday party this year, as the rumors say.
But then who's spreading these stories and sending fabricated pictures like the one above - which was circulated via Sandip's own email account?
The choreographer points the finger at one well-connected person ..."Larry Rudolph," Sandip Soparrkar said. "He is Britney's manager, and he had come with her when she travelled here for the weekend, and he said he had issues with his laptop and his Internet connection was not working very well."
"He asked if he could mail it from my ID, so I said he could. And when he was working on my computer, I wasn't there, so I don't know what he sent."
How can Sandip Soparrkar disown accountability for something sent from his laptop, his email, his ID, and not even see what was being sent?
"He being the spokesperson and manager for her, I don't know what he sent. He's kind of rude, so I didn't converse much with him," Sandip said.
"Larry had said he wanted to fuel certain things about Britney and get promotion for the video which will soon be released in Asia and Australia. So I told him if you want to use something to fuel, it's okay, it's fine with me, not a problem, but if it's going to get a little too much, I don't want my life to get affected with it, you know?"
When asked about the doctored picture above, and whether it came from Rudolph, he said, "He's not even shown me what pictures he has."
What about them "locking themselves up" for an hour, as the stories going around are suggesting? "We did, but for rehearsal," Sandip saod.
But if Rudolph did spread the rumors, what's the point? Does Britney Spears need a story about dating Sandip Soparrkar to be in the news?
"No, but maybe she wants a little more push in India?" Jessy, his partner, said. "I don't think it's Sandip who's actually doing this (spreading the rumors)."
"This is being done by the same people who spread the London story. People who are crazy about being in the media, they can lie sometimes. But he doesn't have the power, if you're blaming him. The whole country's writing about him, isn't it?"
I do think that Larry Rudolph has some sort of wierd obsession with Britney's career himself. I dont know why he is so consumed with putting her in the spotlight. She doesn't even need the extra buzz. She is doing fine right now, well, as good as can be expected and if he is pushing to create more buzz than what is even neccessary. She probably knows this about him though and she just deals with it. They have been together since day one and I don't think that it would even matter to her at this point. As long as the well oiled machine that is Britneys career is chugging along like it is supposed to then.......I guess all is well in her world.
the manager of britney could spread this rumor,i think he's the one responsable of so many intrue news about her, he always try to push her to the spotlights and he's propably a part of her insane fame.britney's fan from algeria,,i love u britney it's been 8 years, wish u best don't date bad guys
Sandip is more crazier than Brit and Ridolph. Good Team.
As if anyone actually believed that photo anyway. The photo is obviously photoshopped. The one with the bollywood director obviously. I mean, his face looked like someone just cut it out of a poster and stuck it on there.
this picture is FAKE


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Carl Fischer Country Guitar Licks (Book/CD)
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Country Guitar Licks offers a vast library of more than 80 hot country licks that will help any guitarist improvise more effectively. Learning and mastering scales and chords is vital, but to be a good player and improviser it is also essential to have a usable set of melodic ideas or licks to enrich each guitar solo. The licks are designed to be played with a variety of ten common rhythmic patterns or "grooves" derived from actual hit country songs. The play-along tracks on the CD are a great way to experiment with licks the user has picked up from the book. Author Todd Barth is an experienced guitarist whose 29 years of touring and recording have gone into making this book and CD a great way for guitarists to enrich their ability to play country music effectively.
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