text:
Mr. Self is a WONDERFUL attorney! He's very to be the point so there's no confusion, but always available to answer any questions you may have. Honest, trustworthy and strong in integrity. I would recommend him to anyone who ever needed an attorney.
Fort Smith Transportation Law Attorneys
1. Sexton & Sanders Law Firm PAServices
17 N 6th StFort Smith, AR 72901
From Business: *Please visit our website for more information
2. Walker Shock & Harp PLLCServices
400 N 6th StFort Smith, AR 72901
From Business: The law firm of Walker, Shock & Harp has over 100 years of combined experience. The firm has an Av rating which is the highest rating that can be awarded by Martind…
3. Barry Neal Joseph Self Atttorneys at Law
Mr. Self is a WONDERFUL attorney! He's very to be the point so there's no confusion, but always available to answer any questions you may have. Hon…
4. Jerry D. Pruitt Attorney at LawServices
5000 Rogers AveFort Smith, AR 72903
From Business: Since 1973 Jerry D Pruitt has been your go-go attorney in the Fort Smith area. He has recovered $100's of thousands for clients over the years and has always provid…
5. Law Offices of Craig L CookServices
319 N 8th StFort Smith, AR 72901
From Business: Founded in 2006, the Law Offices of Craig L. Cook include five lawyers who have unique legal backgrounds representing you in a variety of legal areas. We have on st…
6. Nolan Caddell & Reynolds PA
122 North 11th St.Fort Smith, AR 72901
From Business: Nolan, Caddell and Reynolds is a law firm licensed in the state of Arkansas, Oklahoma, and Missouri. Located in Rogers, Ark., the firm provides legal services for p…
7. Odom Law Firm, P.A.
Bobby Odom has been my attorney for the last 2 years and now his son Conrad Odom is my Social Security disability attorney. This is the best law fir…
8. TVC Pro Driver
Serving the Fort Smith Area.
From Business: TVC has been in business for over 20 years. We specialize in fighting your moving and non-moving violations in court for you. We have over 700,000 commercial driver…
10. Sterling Law Firm PAServices
Mr Sterling was very friendly and helpful. I am very happy with the outcome of my case and would recommend him to anyone who is looking for an exper…
11. Elliott & Smith Law FirmServices
Serving the Fort Smith Area.
12. Law Offices Of Miller PeterServices
This law firm is the BEST in town! This law firm took my case when another law firm here in town told me there was nothing they could do for my case…
13. Nolan Caddell & Reynolds PAServices
Top notch attorneys in Fort Smith!
14. Duty Davis Attorney At LawServices
Mr. Duty is a very respectful man who tries very hard to win for his clients. He explained everything to me, and I was able to understand.
15. Emily J. Henson, Attorney at Law, PLLC
Serving the Fort Smith Area.
16. Gary W Udouj Attorney At Law
5 Court StFort Smith, AR 72901
17. Hayes Cody L Atty
700 S 21st StFort Smith, AR 72901
18. Veronica Attorney Bryant At Law
700 S 21st StFort Smith, AR 72901
19. Jeff Atkinson, Attorney at Law
104 N 16th StFort Smith, AR 72901
20. Rush & Rush Attorneys At LawServices
1713 S D StFort Smith, AR 72901
21. Gary L King Attorney At Law
300 N 6th StFort Smith, AR 72901
22. Whitfield Hyman Attorney At Law
300 N 6th StFort Smith, AR 72901
23. Griggs Bill Attorney At Law
101 N 10th StFort Smith, AR 72901
24. Robert C Marquette Attorney At Law
9 Court StFort Smith, AR 72901
25. J Marvin Honeycutt Attorney At Law
5000 Rogers Ave # 634Fort Smith, AR 72903
26. Linda Attorney Hamilton At Law
5111 Rogers Ave Ste 500Fort Smith, AR 72903
27. Carl W. Hopkins, Attorney at Law
402 East Main StreetVan Buren, AR 72956
28. Ray Hodnett Attorney at Law
2711 Oak LnVan Buren, AR 72956
29. Hopkins & Holmes, Attorneys at Law, PLLCServices
615 N Plaza CtVan Buren, AR 72956
30. Woodruff Law FirmServices
This is one of the best lawyers in this area. They will take the time to explain everything to you and will go the extra mile for you and I would se…


text:
iWork for iCloud public beta receives "overwhelming demand" - Apple limits accessPocket-lint
Just three days after Apple rolled out iWork for iCloud public beta to the masses, the company has begun limiting access after an "overwhelming response".
Apple issued the following alert to some users who tried gaining access to the public beta on Monday: "Sorry... We've had an overwhelming response to Numbers for iCloud beta. Please check back soon. In the meantime, you can continue to store your spreadsheets in iCloud."
According to 9to5Mac, this means Apple is limiting access to the iWork for iCloud public beta.
Read: Apple rolls out iWork for iCloud public beta to the masses
The iWork for iCloud beta initially released for developers at Apple's Worldwide Developers Conference in June, and then Apple began inviting non-developers to test the beta last month. The company finally opened access for all users last Friday, but iWork for iCloud public beta apparently couldn't handle the rush.
iWork is an office suite of desktop and mobile apps created by Apple. With iWork for iCloud, Apple has added the suite's core apps to the web, allowing customers to access Pages, Numbers and Keynote via the Safari browser or Chrome and Internet Explorer. The web apps are called Pages for iCloud, Numbers for iCloud and Keynote for iCloud. All documents will sync with iOS and OS X versions of iWork, save to Apple's cloud storage service iCloud and always be available at iCloud.com.
As for the public beta aspect - that simply means Apple is still testing and developing iWork for iCloud and may even release more beta versions before the final product releases for consumers this autumn.
Read: Apple rolls out iWork for iCloud public beta - here's what to expect
We've contacted Apple to see what exactly went awry on Monday (besides the overwhelming response), and we'll update when more information becomes available.
Edit photos like the pros with Adobe Creative Cloud Photography Plan: 1-year Membership
Build a strong IT career with the Linux Complete System Administrator Bundle...
Facebook Slideshow: How to create quick movies from your pics and vids
Twitter Stickers are the hashtags for your photos, only sillier
- Edit photos like the pros with Adobe Creative Cloud Photography Plan: 1-year Membership
- Build a strong IT career with the Linux Complete System Administrator Bundle (over 90 per cent off)
- Facebook Slideshow: How to create quick movies from your pics and vids
- Twitter Stickers are the hashtags for your photos, only sillier
- Get lifetime access to over 500,000 vectors, templates, and more - now 33 per cent off
- Online security for life: Pay what you want for IPinator VPN
- Boston Dynamics' latest robot dog can do your dishes and fetch a soda
- Be warned: Game of Thrones spoiler site is pure evil, will text you spoilers
- Protect your smartphone data with G Cloud Unlimited Backup - now over 90 per cent off
- Learn Apple's coding language with Interactive Swift Programming Exercises
- Motorola Moto G4 review: Budget phone king goes large, remains in charge
- Best smartphones 2016: The best phones available to buy today
- Samsung Galaxy Note 7 vs Note 5 vs Note 4: What's the rumoured difference?
- Samsung Galaxy Note 7: Release date, rumours and everything you need to know
- Now TV Smart Box: Release date, price, specs and everything you need to know
- Sony Xperia X review: Sony in a spin?
- OnePlus could dramatically hike up price of OnePlus 3 thanks to Brexit
- Bang & Olufsen Beoplay H5 earphones show that wireless and class can go together
- That iPhone 7 Force Touch home button replacement appears again
- This is that massive microSD you've been waiting for and it's a hefty 256GB

subset: commoncrawl


text:
XL Dbh Collective Funny T Shirts
Show Filters
Funny t-shirts, tank tops, sweatshirts, phone cases and art prints make you laugh awkwardly, wonder aimlessly and catch some fun attention.
Shop By
Current Filters
- Native Panda by Jetti
- Photobombed by Jaakie201
- If The Love Doesn't Feel Like 90's R&B I Don't Want It by FASHIONY
- Sonic by opifan64
- CAT SLEEPING IN MY POCKET by ADAMLAWLESS
- Nessie by AndyWestface
- Therapy by sophialada
- Dogtor by obinsun
- Repaint the forest by radiomode
- Kawaii Avocado by NirP
- Funny "Beer" Bear by robotface
- Downton Tabby by jennyparks
- How to Rule the Internet for Cats by tobiasfonseca
- Schrodinger's cat is... Meowth! by RenFDesign
- Minion San by OKPDESIGNERS
- Whale of a Time by cpdesign
- Wombat Fight Shirt by DoOomcat
- Drink Vodka Play Dotka by TeamEmpire
- Have A Gay Day by TheRandom
- Coffee Transfusion by tobiasfonseca
- Catton Candy by SophieCorrigan
- NYC Cat by lithegraphic
- Wake up - Hug Cat and have a good day. by GNDesign
- Viva Las Vegas! by AnishaCreations
- Sunshine Lion by radiomode
- Candy Vintage by VanyNany
- GLOCKS N' ROLL baby! by specialsystem
- Narwhal Pirate by PolySciGuy
- The Epic T-Shirt by YiannisTees
- Melting Boombox (digital rainbow look) by robotface
- Gravity by tobiasfonseca
- Furr Division by tobiasfonseca
- Starry Delorean by Punksthetic
- E=MC2 by Ledude
- LibraLebron's Brand #TurtleDoves by LibraLebron
- Let's Play by hardwear
- Saitama Battle! by churrosky
- LaB logo by LaBmerch
- Zeldallinka - Purple Link by Dagui
- POMERANIAN YOGA by huebucket
- If The Love Doesn't Feel Like 90's R&B I Don't Want It by FASHIONY
- Squid Boy Restaurant - Ginza, Tokyo (vintage look) by robotface
- Maneki neko on a red pillow, right paw raised holding a lantern, by farawayart
- How to Become A Ninja Turtle by IdeasConPatatas
- I believe I can fly by lauragraves
- Maryline Minion by yobann
- GIFTED by silentOp
- Ninja Star by AnishaCreations
- THE CHAOS! by FEIDIANJUN
- The Mustache Donut by nickv47
- Will Eat For Food by PolySciGuy
- You asleep yet? by lauragraves
- I am a Fabulous Pink Watercolour Flamingo by tanyadraws
- Pulp Ricktion by LavaLamp
- Like a Wrecking Ball by RusMRush
- Not A Morning Person by PolySciGuy
- @Jcr3ate by jcr3ate
- Nobody Believes In Me by PolySciGuy
- Triceratops Better Than Unicorns by tabners


text:
ANDOVER (CBS) — Thousands gathered Sunday morning to remember Danvers High School teacher Colleen Ritzer.
The first annual Step Up For Colleen 5K walk and run aimed at raising money for the Colleen Ritzer Scholarship Fund.
Ritzer was murdered October 23, at the age of 24. One of her students, Phillip Chism, has been charged with her murder.
Colleen's family; Tom, Peggie, Laura and Dan released a video message, thanking the community for their support and generous donations to Colleen's scholarship fund.
- Keller @ Large: Is US Attorney Bending Law In Boston City Hall Corruption Probe?
- I-Team: FBI Boston 'Hyper Vigilant' After Recent Terror Attacks
- Grandmother, Child Struck By SUV Outside St. Vincent Hospital In Worcester
- State Wants To Expand Controversial Blue Hills Deer Hunt


text:
Reviews for McCoy's Place Bar and Grill
Latest Yelp Reviews
Overall Rating:
Based on 7 Reviews
Based on 7 Reviews
Endre P. posted on 03/08/2016
Rating & Review:
Gets a bit noisy but you can't beat the prices. Blacked chicken is out of this world. Salad or sandwich. Irish pot roast is unbelievable. Also walnut grape... read more
Valerie W. posted on 07/20/2015
Rating & Review:
"Road tripped" out on a Friday night a few weeks back to see a friend's band play here. Definitely a bit "off the beaten trail," I think, even if you're... read more
Deborah M. posted on 05/01/2016
Rating & Review:
Had breakfast here for the first time, it was excellent. We usually do dinner and have order of chicken livers. read more
Write a Review


text:
My Fair Lady, a musical version of George Bernard Shaw's 1912 play Pygmalion, was first performed on Broadway in 1956, and has been in performance somewhere in the world almost ever since. Telling the tale of how London phonetics professor Henry Higgins gives cockney flower seller Eliza Doolittle speech lessons in order to pass her […]
#Quote of the Week pic.twitter.com/QelIxlQqSU
What's the difference between an acronym and an initialism? oxford.ly/1zoqX0F pic.twitter.com/uuIFE4e9f5
Word of the Day: demos - the common people of an ancient Greek state... ow.ly/FKd1501LJSZ
Does language learning have to be boring? We think not… oxford.ly/1FDF9uy pic.twitter.com/BYE3eNH7Og
Word of the Day: macchiato - espresso coffee with frothy steamed milk…... ow.ly/pzD6501Kcb4


text:
Sunset Sail
Sailors Take Warning
RO/RO ship at anchor, outer Port Of Long Beach, California, USA. The upper clouds turn a magenta/purple color which reflected off the water giving it a similar color. I shot several different exposures of this scene but choose the darker one as it...
Zion Morning
This is the north fork of the Virgin River, flowing near the lodge at the bottom of the canyon. Originally proclaimed Mukuntuweap National Monument by President William Taft in 1909, it was made a national park and renamed Zion National Park in 1919.
Colors Of Santa Cruz
Alien Planet
Sunset on Palauea beach, Maui. The long exposure time makes the waves appear as "mist".
Morning Light
My family was driving into town in the morning. As we left the Elkmont Campground, we were greeted by the beautiful sunlight breaking through the tall trees.
Oakwood Dawning
A photo of the clock tower at my high school with a beautiful pink sunrise matching the clock's face.
Taken at Lackawanna State Park about an hour before sunset.
Approaching Storm
Taken at the Glen Onoko Access Area of Lehigh Gorge State Park.
Oregon Coast
Rainbows Near The Divide
After a cold, rainy day of trail work in Colorado, the sun came out and threw its light across the valley.
Morning Light
My family was driving into town in the morning. As we left the Elkmont Campground, we were greeted by the beautiful sunlight breaking through the tall trees.
Oakwood Dawning
A photo of the clock tower at my high school with a beautiful pink sunrise matching the clock's face.
Tanker Sunburst
Sunrise over outer Long Beach harbor, California, USA
Full Bloom
Type of sunflower, early morning light
Take Me Home
I stopped along a back road to stretch after being in the truck for several hours looking for something to photograph. I looked to my right up a hill and captured this. The sky reflected much peace, and reminded me of a home that we all wish was in...
Went down to my fishing spot from the summer before to look at all the hooks I lost due to being snagged or tangled in the brush covered by the lake. Instead of looking for lost gear I pulled out the camera and saw a photo opp. Beauty to me is always...
Waiting for the water to come back up from the winter. I got a chance to look around my fishing spot for lost gear. I decided to pull out my camera insead and take advantage of what was right infront of me.
Journey Through Light
Taken in Cades cove area of Smoky Mountain morning in an autumn morning.
Strands At Night
Looking north over Strands Beach in Dana Point, CA.
Ocean Blues
This picture was taken shortly after sunset during the blue hour. It is a long exposure, 2 minutes. I used a flashlight to paint the pilings and waves. In Camera Raw I made three exposures of the same image +1, 0, -1 and processed them in Photomatix....
Also labeled: Blue, Historic Locations, Light, Nature, Water
Dawn On Intracoastal
Storm Over The Lake
Light eeks through the storm clouds over one of the lakes in the Pecos Wilderness
Also labeled: Forests
Canyon Of Tent Rocks
Light illuminates one wall of a canyon. Tent Rocks National Monument is a beautiful series of formations. A canyon houses many of the interesting views.
Also labeled: Deserts
Alpine Lake Reflection
Storm clouds quickly building around the high-altitude lake in the Pecos Wilderness - Horseshoe Lake.
Sunrise Along New River Gorge
A gathering place for tourists, locals, sightseers and fishermen alike ~ "Piers" are significant landmarks to not only the past, but also future generations. Taken during late afternoon, Independence Day with American flags at the wave in the light...
Also labeled: Historic Locations, Light, Monuments, Seasons, Water
"rush Hour L.a."
Late-Night rush hour through Los Angeles via the 101 freeway; passing through Hollywood. A unique view of a sight many experience each day; but seldom enjoy. A homeage to the City of Angels; and Rothko-esque as it is framed.
Also labeled: Abstract, Black & White, Scenic Routes, Textures, Grayscale, Light
Life And Hoodoos
The badlands of New Mexico are in need of protections: from the live junipers being chopped down for firewood, to rock hounds taking the petrified wood.
Also labeled: Deserts, Exotic Places, Natural Wonders
Get 11 Issues of Outdoor Photographer for only $14.97!
That's 77% off the cover price!


text:
Oh I'm Gonna Celebrate This Day!! It's National Selfie Day
I'm pretty sure that the band The Chainsmokers put it best "Let Me Take A Selfie"! Boise it's #NationalSelifeDay. YES June 21st the second day of summer is the day that all of Facebookers,Twitter-holics, Intagramers and Snapchatters unite and snap away.


text:
Forum - View topicInternational Retailers(Outside USA)
Goto page Previous 1, 2, 3, 4, 5, 6, 7, 8 Next
|View previous topic :: View next topic
Posts: 2
|thanks so much for the info.
|Back to top
Posts: 96
Location: Pittsburgh
|I am so nerdy I want Spanish and German dubs of some anime, any sites to legally buy the official DVDs?
|Back to top
Posts: 1
|Thanks for the links. I'm planning to buy some merch in the next few weeks so this list really helps
|Back to top
Posts: 25
|Back to top
Posts: 128
Location: BC Canada
|Man, us Canadians got it rough for Canadian stores...there is pretty much Amazon...and futureshop, that's about it.
|Back to top
Posts: 128
Location: BC Canada
On a side note...is there a good way to keep track of when Amazon.ca is having a sale? Noticed around xmas I got a few volumes of this and that manga for around $5 a pop, but there was no real mention of it anywhere...Tried checking the "50% off or more" and such on the side, but that includes the marketplace...and they're always cheaper + shipping, making them more expensive
Not sure if this would be the right post to add to, but figured I'd try here instead of making a new post specifically for this.
|Back to top
Posts: 4
Location: Japan
I am Japanese owner of the online store.
I'm glad to get and in addition to the Retailers of you guys!
I think my English is poor, but can become a good seller for you
and I want to know guys of what is struggled with shopping.
|Back to top
Posts: 7
I have already used this site a couple of times. This one is quite different.
You gotta know what you wanna get in advance, but if you do, I recommend this site. I won't say what I got (because I can't... some of them ), but sure you can get things you can't find online, things you struggle to find and things you wanna buy secretly.
What I like most is that everything is packed in one box.
First, send them the request for quotation and then you will get the total price including shipping fee and payment detail. After your payment, they ship out the things.
Their service level is quite decent though. (at least much better than major retailers')
|Back to top
Posts: 7
Correction. I didn't know that the site was moved.
|Back to top
Posts: 4
Location: Japan
Thank you!
This site is one of the things I want to do and my objectives.
I also like, I have to interact with customers in the Middle East.
I have confidence that can fine any products also me.
If you try , please contact me!
I really want to know! What you did is to buy how much.
Thank you very much for the great advice!
my English is poor. but I understand
|Back to top
Posts: 128
Location: BC Canada
|Seems like a cool site. Not a big fan of having to order at least 5 things though. I mean you could make it 1 you really want + 4 small tiny things, but it's still extra money.
|Back to top
Posts: 1346
Location: TEXAS
OTACUTE is closing
that's a shame
With much regret and great sadness we wish to advise that Otacute will be closing for business. We sincerely apologize for the sudden notification and will do our very best to ensure a smooth closing. Of course, we intend to honor all running pre-orders with us. Based on the release dates for running pre-orders we expect the website to be operating up to around October, but this may change depending on manufacturing delays and so forth. As for immediate adjustments, we plan to stop advertizing and accepting pre-orders over the next couple of weeks and plan to stop accepting all new pre-orders and back-orders by May 31. In-stock products can still be purchased while we are operating. We would also like to note that we are accepting cancellations for products scheduled for release from September onwards. Any updates will be posted on this page. Your support and understanding is greatly appreciated.
Taking this opportunity we would also like to thank all of our great customers. It has been a pleasure serving you and we thank you for your fantastic support over the years. Without you the running of Otacute would never have been possible. Thank you from everyone at Otacute.
Please feel free to contact us [email protected] if you have any questions.
One again thank you for your fantastic support.
|Back to top
Posts: 2
Not sure if this is the right place, but I'd just like to plug our site - we're a UK based web retailer, currently specialising in UC Gundam kits, but will be looking to move into other lines soon.
|Back to top
Posts: 14
Location: Denpasar, Bali
|Only USA?
|Back to top
Shiroi Hane
Encyclopedia Editor
Posts: 6797
Location: Wales
|Back to top
|Anime News Network Forum Index -> Industry -> Retail
All times are GMT - 5 Hours
Goto page Previous 1, 2, 3, 4, 5, 6, 7, 8 Next
|Page 7 of 8
Powered by phpBB © 2001, 2005 phpBB Group
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum
Anime Spotlight - Handa-kun
Everybody can't help but follow the misadventures of Handa-kun! ― Handa-kun Visit the Official Site Story Characters Trailer Cast & Staff Gallery On air starting July 7, 2016 (JST) Key Staff Director: Yoshitaka Koyama ("Noramimi" series, "Kero Kero Chime") Series Supervisor: Michiko Yokote ("Prison School", "Shirobako" as Series Composition) Character Design: Mayuko Matsumoto ("KanColle", "Gingitsun...
Gonna be the Twin-Tail!! BD+DVD
This lighthearted parody of otaku fetishes has its moments, but there may be only so many pigtail jokes you can pack into twelve episodes. ― How much do you like pigtails, or twin-tails as they're known in anime? Probably not as much as Soji, the protagonist of Gonna be the Twin-Tail, one of the weirder otaku parodies to come out in recent years. Soji is obsessed with the hairstyle to the point where...
Interview: Unified Pictures and Vampire Hunter D
Last year, Unified Pictures announced a new Vampire Hunter D TV series - now they're back with more details, some exclusive concept art, and a Kickstarter proposal! ― In June of 2015, it was announced that a new Vampire Hunter D animated coproduction was in the early planning stages, but since that time there have been no further publicized developments. Ahead of their Anime Expo 2016 panel, we touch...
Anime Spotlight - Love Live! Sunshine!!
Nine high school girls, led by second-year student Chika Takami, are driven by one seriously big dream: To become the next generation of bright, sparkling "school idols"! ― Love Live! Sunshine!! Visit the Official Site Story Characters Trailer Cast & Staff Gallery On-air starts July 2016. Key Staff Director: Kazuo Sakai ("Mushi-Uta" as director, "Mobile Suit Gundam AGE"as episode director) Series Co...
Anime Spotlight - Fate/kaleid liner Prisma☆Illya 3rei!!
A battle to grant the magical girl's normal yet grand wish begins! ― Fate/kaleid liner Prisma☆Illya 3rei!! Visit the Official Site Story Characters Trailer Cast & Staff Gallery On air starting July 6, 2016 Key Staff Chief Director: Shin Oonuma ("Kokoro Connect" sa chief director, "Baka and Test - Summon the Beasts" as director,"WATAMOTE" as director) Series Composition: Kenji Inoue ("Baka and Test -...
Answerman - Why Does Fanservice For Girls Get So Much Blowback?
Fanservice for guys is a standard part of the anime experience, but we're entering an age of equal-opportunity ogling, and there's a lot of complaining about that. Justin digs into it. ― Eric asks: I keep hearing negative things about fan-service for men(like how the women are unrealistically curves, wear way tor revealing outfits, etc), but i haven't heard anyone saying the same thing about fan-ser...
The Best and Worst Anime of Spring 2016
The Spring 2016 anime season is wrapping up, so it's time for our reviews crew to pick their best and worst shows of the season! My Hero Academia, RE: Zero and more - and don't forget to tell us yours! ― Spring is wrapping up, which means it's time to poll our Daily Streaming Reviews team and find out which shows they loved the most, and which shows they'll try the hardest to forget! Once you're done...
Fairy Tail BD+DVD 20
The beginning of the Tartaros Arc marks a dark shift in tone for the adventures of Natsu and friends. Rebecca reflects on what changes the anime has made to the even grimmer manga version of these events. ― The Tartaros Arc of Fairy Tail is one of the darkest thus far – and that's toning it down quite a bit from the manga. While this show usually takes what I think of as the Soul Calibur Approach to ...
The Best and Worst of the Season So Far: Week of June 17-23
just for fun
We're closing in on the final week, and the rankings are starting to firm up - Assassination Classroom makes a play for the top spot! Where did your favorite shows wind up on our weekly user rankings? ― Our team of reviewers are following 25 anime series of the Spring 2016 season and readers are rating each episode as the reviews go up. So let's have a look at what ANN readers consider the best (and...
Berserk: Past, Present, and Future
With a new Berserk anime adaptation on the horizon, series superfan Brittany Vincent takes a look at how this legendary manga has been adapted to the screen over the years and what we can hope to see from the upcoming continuation. ― Kentaro Miura's Berserk is twisted, grim, and otherworldly. It also happens to be one of the greatest dark fantasy series ever penned. From its humble beginnings in Mont...
Vice & Luna [06-28-2016]
just for fun
The crew finds out what's inside that glittering cocoon when Vice's parenting skills are put to the test! ― Enormous thanks to @pumpkinfriend for today's amazing frontpage marquee art! Art: Lanny Liu Script: Zac Bertschy Editor: Jacob Chapman
Orange (live-action film)
The critically acclaimed shojo manga Orange is getting an anime adaptation this summer, but Theron Martin has a review of the live-action movie right now! How does this romantic tale translate to the big screen? ― The first two volumes of Ichigo Takano's manga have already been released in the States, and its anime adaptation is one of the most anticipated shows of the Summer 2016 season. Before the ...
WagakkiBand Ticket Giveaway
Win tickets to see WagakkiBand live in Los Angeles, San Diego or San Francisco! ― The organizers of the WagakkiBand DEEP IMPACT US Tour have given ANN three pairs of tickets (1 pair per show) to give-away to readers. Tour Details July 12: LOS ANGELES @ Club Bahia July 14: SAN DIEGO @ House of Blues July 16: SAN FRANCISCO @ The Fillmore WagakkiBand is an 8-piece band that fuses Shigin, poetry recitat...
Answerman - How Will Brexit Affect The UK Anime Market?
How does the recent Leave vote in the UK affect that country's anime market, which is an important player in the global anime industry? Justin considers the future. ― Grace asks: British anime fan here. How will the impending exit from the European union of the United Kingdom affect our anime and video game industry? Will it have any international impact? At the time I'm writing this, it's been a fe...
Shelf Life - Medaka Box
Paul peers into the depths of Medaka Box to find a world of crazy twists in this extremely unusual adaptation of a story from the author of the Monogatari series. Plus, all this week's new releases! ― Memory can be a funny thing, especially when it comes to remembering things that you watched or read a long time ago. I pulled an old Armored Trooper Votoms DVD off my shelf the other day and was only ...
The Girl Who Leapt Through Time BD+DVD
Beloved anime director Mamoru Hosoda's first original feature has a brand-new Blu-ray special edition, but how has the film held up over time? Nick Creamer takes a look back into the past to find out. ― Mamoru Hosoda, along with Makoto Shinkai, has the dubious honor of often being referred to as the "next Miyazaki." There's no real meaning to this description, of course - it generally just means "an ...


text:
Articles in Agriculture
Beaches and show biz bring coastal Southern California its fame, fortune and visitors. For many they represent the epitome of California living. But head inland and you'll find that agriculture is the star of the show. Even though farm country isn't Hollywood, it has a way of making its own magic. Get your hands on an Ojai Pixie and you'll understand what I mean.
No, I'm not talking about a cartoon fairy with sparkly dust. I'm talking about Pixie tangerines. Approximately 25,000 Pixie trees are rooted in Ojai Valley, about an hour and a half north of Los Angeles; their fruits make up less than 1% of the state's tangerine crop, yet slowly but surely they're making a name for themselves in faraway places.
The roots of Pixie pride
Sweet, seedless and easy to peel, Pixies typically begin ripening in March and hang around through May or June. Folks here love these tasty fruits so much they host a four-week festival dedicated to celebrating their natural sugar rush: April is Ojai Tangerine Pixie Month, when Pixie pride is at its strongest and tastiest.
A tour around Friend's Ranch will teach you everything you ever needed to know and then some about Pixies. Five generations of Friends have lived and farmed in Ojai (and the sixth is currently growing up in the orchards, where they spend time playing and tasting).
A grower's glory
Family members Emily T. Ayala and her brother George Thacher take visitors of all ages into the orchard to taste the very sweet fruit of their labor. Guests are invited to pick off the trees and taste as they learn about the Pixie and what makes it different from other tangerines. Seedless and a snap to peel, Pixies can vary in size and appearance, but in general they are small, 1-3 inches, with easily separated segments. "We won't pick it if it doesn't taste good," says Ayala.
Getting messy is encouraged. Thacher carries a handy backpack with everything you could possibly need for your time among the trees, even baby wipes to tackle the inevitable sticky fingers.
"It's just a fun place to be," he says.
Pixie tangerine dreams
For such a little fruit, it seems to have brought the community of Ojai together in a big way. Take a walk through its small downtown and you'll see signs everywhere: in clothing stores and boutiques, book stores and restaurants, tabletop displays that include tangerines mixed in with the flowers.
More from Zester Daily:
» Zesty citrus fruits brighten winter meals
» Grow your own citrus
» California wine country chef prepares a fall feast
» Fruit-infused booze for bold sippers
Every chef at every restaurant has a favorite way of showing off the fruit. Family-run Knead Baking Co. is famous among locals and tourists alike for its citrus syrup cake with fresh Pixie juice. Throughout April, Ojai Valley Brewery's White Pixie Ale will be poured at Azu California Tapas.
If you want to try your hand at creating a Pixie-inspired dish, you can juice up a weekend getaway with a cooking class at the Lavender Inn, where you'll prepare such dishes as citrus-marinated whitefish crudo and tangerine chicken. Save room for the Pixie-fennel shortbread served with tangerine-orange curd. Ojai's Mediterranean climate is ideal for picnics, so after your lesson, you can enjoy your creations at a table in the inn's sunny garden.
As good for cocktails as cuisine
Craft cocktails at the Ojai Valley Inn & Spa take on a citrus theme all season; from whiskey and gin to tequila and vanilla-flavored vodka, it's amazing what happens when you add a little squeeze of tangerine juice. The Pixology Cocktail Class includes a demonstration and sampling of two cocktails, including margaritas that pack a tasty punch. Pixies have also squeezed their way into the resort's spa, where Pixie Tangerine Body Scrub and a pampering Body Polish Spa Treatment are available from March through June when the tangerines are harvested.
Drinking in the view
Work off all those Pixie calories with a power hike; Shelf Road is a quick 15-minute walk from downtown. The 1.5-mile trail is mostly level and easy to walk, run or bike and delivers great views. Expect a friendly dog or two. Citrus trees hang over the trail fences and all fruit in reach is fair game: Peels scattered along the way prove outdoor enthusiasts eat well along the trail — as everywhere else in Ojai.
Note: Dana's trip was hosted by the Ojai Visitors Bureau, but as always her thoughts and opinions are her own.
Main photo: A crate of Ojai Pixies ready for purchase. Credit: Copyright 2016 Dana Rebmann
2014 is a great vintage in Chablis. Although June was hot and sunny, July and August were cooler than usual. As in so many years, things were not looking great at the beginning of September in this region of France, but once again the vintage was saved by a dry, sunny September, ensuring perfect conditions for the harvest. And the result is wine — now just being released — that has the razor-sharp acidity and flinty minerality that is the benchmark of all good Chablis, wines with a purity of fruit that will develop in bottle over a number of years.
What follows could be described as my shopping list. The premiers and grands crus of Chablis offer great value, compared to some of the more prestigious names of the Côte d'Or.
Chablis, Cuvée Chatillon, Domaine des Hâtes
This is a relatively new estate, with a first vintage in 2010, when Pierrick Laroche took the family vines out of the cooperative. Chatillon is a new cuvée, just 2.4 acres of 45-year-old vines in the village of Maligny, with more depth and weight than his basic Chablis, with a small percentage of wine fermented in oak, and given 15 months élevage.
Chablis Vieilles Vignes, Domaine Gilbert Picq
A wine of great concentration with balancing minerality coming from vines that are more than 60 years old. They adjoin the premier cru vineyard of Vaucoupin and the difference between the two is pretty imperceptible. This is family estate, with a first bottling by Gilbert Picq in 1981. These days, it is his son, Didier, who makes the wine, representing a shift in two generations from polyculture to viticulture and from selling wine in bulk to bottle.
Chablis 1er cru, Côte de Léchet, Domaine des Malandes
Lyne Marchive is a member of an old Chablis family, the Tremblays, and she has firm ideas about how Chablis should taste. It must have a purity of fruit, with stony minerality. And her Côte de Léchet, from the left bank of the river Serein, above the village of Milly, is just that, steely and flinty, with enough structure to sustain 5 or 10 years aging in bottle.
Chablis 1er cru l'Homme Mort, Domaine Adhémar et Francis Boudin
Adhémar Boudin is now 95 and one of the venerable wine growers of Chablis — I always think his name befits that of a crusading knight. These days it is his son, Francis, who makes the wine, and they were the first to separate their vines of l'Homme Mort from the much larger cru of Fourchaume. Compare the two and l'Homme Mort is firmer and flintier, and almost austere, while Fourchaume is a little richer and fuller on the palate.
Chablis 1er cru Vaillons, Domaine William Fèvre
William Fèvre played an important part in the expansion of the vineyards of Chablis, and his estate boasts vines from virtually all the grand crus. In 1998 he sold to the champagne house of Henriot, who also own Bouchard Père et Fils, and the estate has gone on to even greater things with the talented winemaker Didier Seguier. I could have chosen virtually any of Didier's wines in 2014, even his Petit Chablis, but have opted for the firm, flinty Vaillons with its elegant lift on the finish. Although a small proportion of the wine is fermented in old barrels, you are simply not aware of the oak impact on the palate, other than the addition of a little more weight and body.
Chablis grand cru les Clos Domaine Jean-Paul Droin
More from Zester Daily:
» Single-grape chablis is chardonnay in its purest form
» Wines to love from 5 hidden Roussillon vineyards
» In the south of France, 4 new wine stars
This is another old family estate, going back to the beginning of the 19th century. These days it is Benoit, Jean-Paul's son, who makes the wine, and on a visit to Chablis a couple of years ago, I was introduced to the 16th generation, Louis, in a stroller. Jean-Paul was enthusiastic about aging Chablis in new oak, whereas Benoit exercises a more restrained and subtle hand in the cellar, to very good effect. As for Benoit's 2014s, I find it difficult to choose between Grenouilles, the smallest of the grands crus, with its elegant stylish fruit, and les Clos, the largest and generally richer and more powerful. Both have an underlying elegance, but Grenouilles is more ethereal, while les Clos is more substantial. Both will be delicious in about 10 years' time.
The 2014 vintage is so good, that I could effortlessly select another six wines.
Main photo: The Chablis vineyards of 2014 have produced a wonderful vintage. Credit: Copyright 2016 Jon Wyand. See more of Jon Wyand's photographs in his latest book, "Corton."
If you think of Tuscany and its wines, it is the famous names that immediately come to mind: Chianti, Brunello di Montalcino and Bolgheri. But Tuscany is so much more than those. There are all manner of lesser-known wines off the beaten track.
I recently spent a couple of days in the Orcia valley, an area sandwiched between the vineyards of Montalcino and Montepulciano, with a river that rises at Monte Cetona and flows into the Ombrone. The Orcia DOC was recognized in 2000, and in 2004 the whole valley was classified as a UNESCO World Heritage Site.
As for most of the red wines of Tuscany, Sangiovese is the dominant variety, often blended with the likes of Cabernet Sauvignon, Merlot and Petit Verdot. There are now about 40 wine estates in the 13 villages of the Orcia valley, with an impressive level of quality and just waiting to be discovered. Here are five that are well worth the detour.
Fattoria del Colle
This is the property of Donatella Cinelli and Carlo Gardini. Donatella's family has long been part of the wine scene of Montalcino, with her brother now running Fattoria dei Barbi, but Fattoria del Colle is where Donatella makes her mark outside Montalcino. She has about 81 acres of vines near the village of Trequanda and makes three red wines, not to mention Vin Santo, which is an essential part of every classic Tuscan estate.
Leone Rosso is Sangiovese with 40 percent Merlot, making for riper, fleshier flavors. Cenerentola, or Cinderella, is Sangiovese with 35 percent Foglia Tonda, an old Tuscan grape variety that almost disappeared. Donatella has played a large part in its successful revival. And then there is Il Drago e le Otto Colombe, a blend of Sangiovese with some Merlot, as well as 20 percent of an Umbrian grape variety, Sagrantino. The name of the wine refers to the fact that the estate is run by women, the doves, with just one man, or dragon, Donatella's husband, Carlo. It makes an amusing aside. But Donatella has a serious focus; a fellow winegrower described her as the anima, or driving force, of the Val d'Orcia.
Podere Forte
This is a relatively new estate, in Tuscan terms, for it was created in 1997 by Pasquale Forte, a businessman from Calabria. From one small purchase in 1997, he has developed a 416-acre estate, including 25 acres of vines (in addition, there are olive trees, extensive woodlands and land for rearing animals).
More from Zester Daily:
» Intimate Italian winery an insider's gem
» Puglia wines break free of Chianti blends
Sangiovese is the core variety, with some Cabernet Franc, Petit Verdot and Merlot. They aim for self-sufficiency and even have a restaurant, the very stylish Osteria Perillà, in the nearby village of Castiglione d'Orcia, where you can enjoy the produce of the estate. They are moving toward biodynamic principles and paying enormous attention to the condition of the soil, with advice from the leading expert in the field, Claude Bourguignon.
A drive around the vineyards offered breathtaking views of the hilltops of Rocca d'Orcia and Castiglione d'Orcia, with the autumn sunshine reflecting on golden vines. The cellar can only be described as state-of-the-art, with several sorting tables, vats for microvinifications and a serious selection of barrels.
They make three wines. Petruccino, a blend of 70 percent Sangiovese and 30 percent Merlot with 14 months' oak aging, has a ripe fleshiness from the Merlot, balanced with freshness from the Sangiovese. More serious is Petrucci, a pure Sangiovese, described as their flagship wine, with aging in new oak. The third wine of the range is single-vineyard Guardiavigna, from Cabernet Sauvignon, Merlot and Petit Verdot. The 2010 was drinking particularly well, with elegance and balance.
Olivi-Le Buche
This estate was developed by Giuseppe Olivi, who produces an eclectic range of wines from an equally eclectic selection of grape varieties, namely Sangiovese, the key Bordeaux varieties, Syrah, and Pugnitello, another Tuscan variety that has been revived in recent years. His flagship wine is I Puri, a varietal wine that changes from year to year, depending on which grape variety is the absolute best in that particular vintage. In 2009 it was Merlot and in 2010 Sangiovese, with a fine expression of the variety. Unusually for the Orcia valley, they also have some white varieties, Verdicchio, Viognier and Sauvignon, making a fragrant white wine with some stony minerality.
Podere Albiano
This is an enchanting spot, with views of Monte Amiata and the small town of Pienza. The almost abandoned property was bought in 1999 by Ada Becheri and Alberto Turri, and they began planting vines in 2002. Until 2008, they merely sold their grapes and did some experimental microvinifications. The following year, they built a neat compact cellar and now they make a convincing range of wines that amply illustrate the characteristics of the Orcia valley, with Sangiovese, Merlot, Cabernet Sauvignon and Petit Verdot in varying proportions. Oak aging is essential to them all.
Citto, from all four varieties, is elegant and cedary; Ciriè is Sangiovese and Merlot, with some fleshy fruit; Tribòlo is a pure Sangiovese, and a riserva, which requires 24 months of aging. In fact, it has spent 30 months in small barrels, with some lovely elegant sour cherry fruit and just the right amount of oak. And finally there is Albiano, a blend of Cabernet Sauvignon and Merlot, with just a touch of Petit Verdot. This is riper and immediately more international in flavor, while still retaining the benchmark elegance of Podere Abiello.
Marco Capitoni
Marco's first vintage was 2001. He has developed the vineyards of an old family estate to make two wines: Capitoni, which is a blend of 80 percent Sangiovese with some Merlot, and Frasi, which comes from a 3.2-acre vineyard planted in1973 that is mainly Sangiovese, with Canaiolo and Colorino. The three varieties are all mixed up in the vineyard and consequently fermented together, then aged in large wood for two years. A vertical tasting of Le Frasi from 2010 to 2005 illustrated the vintage variations. But the first things you see in Marco's cellar are two large amphorae, for he is experimenting with Sangiovese in amphora.
The flavors are fresh and perfumed, with elegant red fruit and potential, rather like Val d'Orcia, which is a sleeping giant waiting to be discovered.
Main photo: Podere Forte's vineyards offer breathtaking views of the hilltops of Rocca d'Orcia and Castiglione d'Orcia. Credit: Photo courtesy of Consorzio del Vino Orcia
It's an old story — you've heard it before, and not just from me — but it's coming around again. Predictably, just as U.S. specialty markets begin to trumpet the arrival of fresh new-harvest, extra virgin olive oil comes the warning that it ain't what it seems.
According to journalist Tom Mueller, speaking on the popular CBS News program "60 Minutes," an astonishing 80 percent of the extra virgin olive oil sold in the United States does not meet the standards for extra virgin.
That statement requires some clarification. To be characterized as extra virgin, legal parameters must be met. They are set by the International Olive Council, and they are liberal. The oil, for instance, must have only 0.8 percent free oleic fatty acid and a peroxide content of 20 milliequivalents, or meq.
But there's more. To qualify as extra virgin, an oil must be free of defects, with perfect flavor and aroma. And that's where a lot of extra virgin oil on sale in the U.S. falls down, usually because it is too old (Unlike wine, olive oil does not improve with age.) or has been exposed to damaging light, heat and/or atmosphere. The finest extra virgin will deteriorate very quickly. I know firsthand because once in Tuscany I deliberately exposed a glassful of extra virgin, milled just days earlier from my own olives. Within a week of exposure, it was unrecognizable, pale in color and with almost no flavor or aroma except for the slight development, as yet inchoate, of rancidity.
Much of the 80% of substandard extra virgin oil cited by Mueller (if indeed the figure is accurate, which I tend to doubt) was probably legally produced, bottled and shipped. But once it left the producer's hands, all bets were off.
Buyer beware
Let me give a disturbing example: In my local Whole Foods I bought a bottle of oil from a Sicilian producer whom I know well, one who makes his award-winning product with scrupulous care. And it shows: The oil has a robust flavor you associate with new oils made from barely mature olives and picked just 12 to 24 hours before pressing. Yet, the oil I purchased was pale yellow, indicating exposure to too much light, and it was unmistakably rancid, so much so I had to spit it out at the first taste.
More from Zester Daily:
» Don't be misled. Quality imported olive oil is not a myth
» Hot, hot, hot: Warm temps need not ruin olive oil
» What's the root of great olive oil? Don't be deceived
So buyer beware, or caveat emptor, as they said back in Rome.
The conclusion of this somewhat misguided "60 Minutes" report was simple: The problem with Italian olive oil is a creation — like so many Italian problems — of the Mafia, a catch-all for everything wrong with Italy. And we Americans, who sometimes seem to fear the Mafia as much as we fear ISIS, certainly don't want to give any support, financial or otherwise, to the dons. So should we all stop buying Italian olive oil?
Hang on a minute. If Italy is ground zero for olive oil fraud, the country is also recognized as ground zero for fraud protection, with not one but three national police forces responsible: the Carabinieri (like state police only national), the Guardia di Finanza (the tax police) and the Corpo Forestale, park rangers who also have the responsibility of investigating counterfeit foods and pursuing anti-Mafia activities. It was the Carabinieri in Turin last November who charged seven top olive oil companies with commercial fraud, among them Carapelli, Bertolli, Sasso and Coricelli. All were accused of selling as extra virgin, at extra virgin prices, oils that barely qualified as second-tier virgin, resulting in a 30% rip-off on the price.
Do the names sound familiar? They should. All these brands are in wide distribution outside Italy (as well as within), and especially in the U.S. through supermarkets and big-box stores. Although media have targeted the brands as "Italian," in fact Carapelli, Sasso and Bertolli, which all began life a century or more ago as Italian family companies, are now owned by the Spanish multinational Deoleo. On its website, Deoleo promotes itself as "the world leader in the olive oil market." That's no stretch — Deoleo owns seven of the most widely sold olive oils in the world, including the abovementioned.
As frauds go, I have to confess, I don't find this one all that shocking. Selling oil that barely reaches the cheap virgin qualification as more expensive extra virgin? It's a bit like selling cheap toilet water as Chanel No. 5, and it's tempting to fault consumers for their ignorance. If you can't tell the difference between eau de toilette and a Chanel classic, it's your problem, honey, not mine. Nonetheless, fraud is fraud. While this may be fairly entry-level fraud, it is still deceptive. And illegal. And possibly dangerous to the health of people who consume a great deal of what they believe is heart-healthy extra virgin olive oil.
The core of the problem is that, even in Italy and other regions known for producing fine oil, most consumers, including experienced chefs, have little or no idea what top-quality extra-virgin olive oil ought to taste like. Here's a simple tip: It should leave your mouth feeling clean, not the least bit greasy, and it should have the fresh, herbal fragrance and flavor of just-cut grass. You've never actually tasted fresh-cut grass? Get out there behind the lawn mower and try it. It's not going to kill you!) The flavor and aroma of fine, fresh olive oil can get a lot more subtle than that, and experienced tasters will detect nuances, from roasted nuts to citrus to green tomatoes and tomato leaves, but basically if you keep in mind the adjectives fresh, grassy, herbal, clean, you'll be on the right track.
What to look for in olive oil
A well-made olive oil will have a good balance of three basic characteristics: the fruity flavors of sound, healthy olives, and the bitterness and piquancy (pepperiness) that are indications of the presence of antioxidants that make olive oil the fat you want on your table for all its great health benefits. What should be avoided is oil that has a flat, tired flavor, that tastes of rancidity, that leaves your mouth feeling coated with fat or that tastes like a jar of commercial tapenade that was opened three weeks ago and got lost in the back of the refrigerator.
Fortunately, now is a perfect time to educate your palate with the outstanding flavors of fresh, well-made olive oil. From the Mediterranean — especially Italy — and from California, producers are rushing olio nuovo, new-harvest oil, to market. It is expensive, but worth investing in, if only to give you a firm base-line sense of what excellence is all about. Once you've tasted it, you will never again mistake bad oil for good.
Here are just a few I have tasted and liked. Please note these are not by any means the extent of fine extra virgin olive oils; these are specifically new oils that I have tasted recently.
From Gustiamo in New York:
Pianogrillo from Sicily, $38.25 for 500 milliliters.
Tratturello from Molise, $44.50 for 750 milliliters.
Rio Grifone, organic from Tuscany, $39.50 for 500 milliliters.
From Market Hall Foods in Oakland, California:
Séka Hills, top-ranked Californian oil, $18 for 250 milliliters.
Titone, award-winning Sicilian organic, $28 for 250 milliliters.
Olio Verde from Sicily, single cultivar, nocellara del Belice, $38 for 500 milliliters.
From Olio2go in Fairfax, Virginia:
Capezzana from Tuscany, $44.50 for 500 milliliters.
Frescobaldi from Tuscany, with the prestigious Laudemio seal, $32.95 for 250 milliliters.
Villa Zattopera from Sicily, single cultivar, tondo Iblea, $36.95 for 500 milliliters.
Direct from the producer, California Olive Ranch:
COR Limited Reserve, $19.99 for 500 milliliters.
Main photo: Freshly milled oil. Credit: Copyright 2016 Nancy Harmon Jenkins
Chefs can play an important role in the fight against climate change by helping to reduce carbon emissions and sourcing local foods, even when working in luxury hotels.
Manjit S. Gill, executive chef for the eco-award-winning Indian group ITC Hotels, is a champion for a sustainable, greener approach to dining. He oversees the food for all 11 of the company's Luxury Collection hotels, many of which have multiple restaurants within them.
Showcasing traditional ingredients
"Each ITC hotel maintains a connection to its region through food and architecture," he says. "In the case of our local foods, we are working alongside Slow Food to showcase forgotten grains and traditional ingredients that can be sourced nearby. In Delhi, for instance, our breakfast offering includes finger millet and charoli nut pancakes with aloe vera and black currant relish, as well as a complex porridge made from seven ancient grains. You can't be competitive today if you're not practicing sustainability."
Indigenous Terra Madre
Carla Capalbo reports from the Terra Madre event in India. This is the last in a series. Previous stories:
» Native cultures push for sustainable food solutions
» The fight to preserve traditional pastureland
Gill, a Sikh and lifelong vegetarian, recently participated in Indigenous Terra Madre, held in Shillong, in the northeastern Indian region of Meghalaya. The event brought together representatives from food-making communities around the globe to share knowledge and strengthen connections. He was there with other Indian members of Slow Food's Chefs' Alliance, a network of international chefs committed to biodiversity and local food sourcing.
"Food can feed our minds, bodies and souls, but only if it's ethically sourced," he says. "In India we also believe that food can't be nutritious if it's not tasty, and that it should be a balance of the six tastes: sweet, salt, sour, bitter, pungent and astringent. You must have some of each at every meal. That's why it's important to know how to use spices, working with whole spices and only grinding them as they are needed to retain maximum flavor."
Luxury and sustainability
Gill has plenty of opportunity to expand these ideas in his busy schedule. In Delhi, where the group has several high-end hotels, Gill works closely with the executive chefs of each hotel, as well as with ITC's state-of-the art training facility.
Not only does the Hospitality Management Institute have full amenities — from teaching kitchens to lecture halls and IT rooms — but trainees get to fine-tune their skills at the five-star Grand Bharat hotel that opened in 2014 in the countryside just south of Delhi. It is already considered one of the world's top luxury hotels.
"The Grand Bharat was a dream project. It was designed from the ground up, with lots of space, so we were able to include a large farm for growing herbs and vegetables for our own use, as well as construct windmills and solar power stations to supply its energy," Gill said. Other projects support women in the hotel business, local farmers and animal husbandry practices.
Chef focuses on modern fusion, traditional cuisine
More from Zester Daily:
» Catching Terra Madre's fire and taking it home
» Terra Madre: 'Land-grabs' now extend to oceans too
» Terra Madre's fresh ideas bring new life to Africa
Chef Gill is particularly excited about the Royal Vega restaurant in ITC's recently opened Grand Chola hotel in Chennai. "As a committed vegetarian, I've finally had the opportunity to create a high-end vegetarian restaurant, something I had always dreamed of doing," he said. "Many Indians from all walks of life are vegetarian, yet ambitious vegetarian restaurants are few and far between. So this project is providing me with great happiness."
Main photo: Manjit S. Gill, executive chef for ITC Hotels, champions a greener approach. Credit: Copyright 2015 Carla Capalbo
The northeastern Indian region of Meghalaya is rich in native food traditions. Sandwiched between Bangladesh and Bhutan, and with Myanmar to its east, Meghalaya is a lush, hilly area of forests and lakes, with high rainfall, spectacular waterfalls and "living" bridges woven from trees that attract local tourism. Yet many of its villages are remote, with few main roads or other means of access.
Their inaccessibility has helped preserve many traditional food customs, from rice growing to beekeeping.
Keeping the traditional ways
"Our region has been proud to host this year's Indigenous Terra Madre," said Phrang Roy, chairman of the North East Slow Food and Agrobiodiversity Society (NESFAS). The event brought 600 members of international indigenous food-making communities together in the city of Shillong for a five-day meeting. "It offered us a chance to showcase the many foods and traditions of the indigenous Khasi communities that are still well-preserved in Meghalaya and its neighboring region, Nagaland."
Indigenous Terra Madre
Carla Capalbo reports from the Terra Madre event in India. This is the third in a series.
» Part 1: Native cultures push for sustainable food solutions
» Part 2: The fight to preserve traditional pastureland
» Part 4: How Slow Food's philosophy has shaped the food of the executive chef of India's "greenest" luxury hotel group
In Mosakhia, a village of 94 households in the Jaintia Hills so small it's not on Google maps, a large crowd gathered to greet the visitors. They re-enacted Beh Dienkhlam, a colorful food festival that is usually held in July. During the festival, two life-size oxen effigies are raised on a large wooden platform and carried in increasingly rapid circles as the population rushes behind them, singing and dancing to the accompaniment of loud drumbeats.
"Its purpose is to drive away epidemics during the rainy growing season," explained H.H. Morhmen, a NESFAS director in that area. "With their brooms the villagers sweep the evil spirits away."
A native variety of nutritious brown rice, rymbai, is grown in the small rice terraces around Mosakhia that the villagers harvest in November, the women cutting it and the men threshing it by hand.
An ancient method of beekeeping
Beekeeper Shahjop Khongiong demonstrated his unusual hives. Made of hollowed-out sections of tree trunks (of dieng maleng or dieng shyrngang wood), the hives are positioned in the surrounding forests and in natural rock crevices. They attract local varieties of yellow or black bees.
Khongiong, a cheerful, sprightly 50-something, has been a beekeeper for 37 years but never uses any protection when working with his bee families. He pulled a large chunk of honeycomb from one of the hives barehanded, simply blowing the bees that were on it gently away. The honey was exquisite: With the delicate floral notes of a citrus honey, it maintained its depth and mineral intensity long after it was eaten. Only 12 people still continue this ancient method of beekeeping.
Fish that's a delicacy
More from Zester Daily:
» Catching Terra Madre's fire and taking it home
» Terra Madre: Land-grabs now extend to oceans too
» Terra Madre's fresh ideas bring new life to Africa
"We call these khabah in our native language," she said, pointing to chunky fish in the carp family. "My grandmother and ancestors did this smoking too, back when our rivers were clean. But 40 years ago surface coal mining began in this area, and our rivers became poisoned and the fish died. Now we buy fish from a nearby region, though the mining has recently been stopped and river life is gradually returning."
Smoked fish from this and Thangbuli village are a delicacy in Meghalaya, and Mulat and other women take them to market at Jowai to supplement their families' incomes.
Going to market
Back in Shillong, we visit one of India's largest and most fascinating food markets. Built in colonial times, it covers a hill in the town with steep, narrow alleys, each filled with boxed stalls of local produce vendors. They come to a pinnacle in the large, open square at the top where brightly colored foods and fabrics compete for the visitor's eye.
The maket — and the street-food vendors who surround it — showcase the many local and native plants and grains that contribute to the diets of the people of Meghalaya.
With ubiquitous food porn and hyped health headlines, 2015 was the year of sizzle over substance. At Oldways, a 25-year-old nonprofit celebrating cultural food traditions, we predict 2016 will reverse that formula with these six food trends for the new year that will affect what we put on our plates.
Our appetite for healthy food continues to grow
The movement toward healthier food choices continues to gain momentum. A recent Euromonitor survey projects global sales of healthy food products will hit $1 trillion by 2017, almost doubling the figure from 2007. It's no wonder as consumers are now exposed to, and educated about, food choices practically everywhere: restaurants, grocery stores, TV food shows and schools. Based on Nielsen data, with nearly 9 in 10 (88 percent) willing to pay more for foods with health attributes, this provides significant incentive and opportunity for manufacturers developing new products.
Sustainable diets move to the center plate
More from Zester Daily:
» Mediterranean diet news isn't new, but good to remember
» The healthy way to good fortune in the new year
» Celebrate healthy eating all year long
Food literacy finally catches hold
The term "food literacy" is gaining currency. Thanks to the 75 million members of the experiential millennial generation, and technology, the youngest American adults connect good health with knowing where their food comes from and who produces it. As Eve Turow, author of "A Taste of Generation Yum," said in an interview in The Atlantic, "food is also allowing us to access the globe, so we can find out what harissa is made with and how to prepare something with it, in two seconds on our phones." This extends to appreciation for personal food traditions and a desire to reconnect with the culture of one's ancestors. That's good news, as heritage is an ever more powerful motivator for healthier eating, inspiring home cooking, which saves an average of 200 calories per meal.
Supermarkets are the new health hubs
According to the Food Marketing Institute, a food retail trade group, Americans make 1.5 trips to the grocery store each week. That far outstrips visits to health care providers. To help customers make balanced food choices, supermarkets like Hy-Vee, Wegmans and Giant Eagle are hiring registered dietitians in their stores. These RDs will bring good health to consumers (and financial health to the grocery business) by demonstrating how to move healthier choices from shelf to table.
Raw milk cheese is hot
More than half of all cheese lovers say they prefer raw milk cheeses (think Le Gruyère AOP, Parmigiano-Reggiano, Roquefort, Grafton Village Cheddar, and Pont-l'Évêque, a favorite of Prince Charles) and purchase them regularly, according to the Oldways Cheese Coalition 2015 Raw Milk Cheese Consumption and Attitudes Survey.
However, the FDA is looking carefully at unpasteurized cheese, and new regulations could limit availability of traditional cheeses in the United States. Still, 90 percent of U.S. cheese lovers believe they should be able to choose raw milk cheeses. This may be the impetus to give these products, created through the old ways of cheese making, the attention they deserve.
Increased consensus on what to eat
A study in the Journal of Health Communication showed contradictory nutrition news creates consumer confusion, leading people to doubt health and nutrition recommendations. But that may change.
With the imminent release of the updated Dietary Guidelines, along with movements such as Oldways Common Ground — launched with a gathering of 75 top nutrition scientists, medical experts and media members to reach consensus on what Americans should be eating — and the True Health Initiative, started by Yale University Prevention Research Center's founding director David Katz, which enlists hundreds of experts to spread evidence-based truths about lifestyle as medicine, clarity will begin to trump confusion.
Main photo: Consumers globally are willing to pay more for foods with health attributes, according to a recent study. Credit: Courtesy of Oldways
Climate change and political borders are just two of the challenges facing the world's 200 million to 500 million pastoralists — women and men practicing animal husbandry, be they nomadic, transhumant or sedentarized.
Herders from five continents recently came together in Shillong, northeastern India, at the second Indigenous Terra Madre (ITM) to discuss these issues and their solutions (the first event was held in Sweden in 2011).
A diverse meeting
The ITM session meeting on pastoralists and their challenges regarding pastureland was attended by a colorful mix of people, including yak herders from northeastern India and Mongolia, Bedouin camel herders from Jordan, and sheep farmers from near Siberia and Georgia. The session began with a tribal dance by a Kenyan tribe and ended with one from two Mongolian throat singers.
The Terra Madre network was launched in 2004 when Carlo Petrini, the food activist and founder of Slow Food, invited dozens of food-producing communities from around the globe to Turin, Italy, to meet and share their experiences in a groundbreaking format. Since then, the network has expanded and become a powerful lobbying voice for indigenous people in 158 countries.
Political obstacles
"We keep animals; they're our daily bread," said Amina Duba of the Borana tribe in northern Kenya, which works primarily with cattle. "We have helped conserve nature for thousands of years, yet we're often told that our lifestyle is backward. We've been socially and politically marginalized too often."
Terra Madre
Carla Capalbo reports from the Terra Madre event in India. This is the second in a series.
» Part One: Native cultures push for sustainable solutions
» Part Three: Indian region Meghalaya, which hosted Indigenous Terra Madre, boasts many native foods and rich food-making culture.
» Part Four: How Slow Food's philosophy has shaped the food of the executive chef of India's 'greenest' luxury hotel group.
Many indigenous pastoralists are faced with the paradoxical situation of finding their traditional pasturelands off-limits because they have been declared national parks or wildlife reserves by their governments. Others are no longer able to steer their animals to winter or summer pastures because of new political borders, main roads or desertification due to global warming.
Losing their land
"The landscape that indigenous people value most is being taken away from them, either through land-grabbing or wildlife conservation," said Hassan Roba of the Christensen Fund, a California-based, nonprofit private foundation that backs the stewards of cultural and biological diversity and supported the ITM event.
"In the past, herders and wildlife co-existed and shared access to water points and grazing resources," Roba said. "The major problem now is that the government policymakers don't understand how this unique balance, this fragile ecosystem, works. They impose their plans for 'development' from the outside, without consulting or taking note of the people who have lived on those lands for centuries, if not millennia."
In recent years, pastoralists have gained some bargaining power. The 2007 Segovia Declaration of Nomadic and Transhumant Pastoralists focused on their rights and their main demands: customary laws, accessing water and pastures, improving marketing strategies for their produce, and getting better health care and education. Through the UN's Food and Agriculture Organization, the Pastoralist Knowledge Hub has been set up as a platform for indigenous pastoralists to exchange information and improve lobbying and development. But there's more to be done.
Women remain vulnerable
As is often the case, women remain particularly vulnerable in these situations. Despite women often doing the lion's share of the manual and agricultural labor in indigenous communities, including the milking and cheese-making or cultivating crops, as well as bringing up the family, they are just as often deprived of their land and human rights. Many are trying to survive in war-torn countries.
More from Zester Daily:
» Catching Terra Madre's fire and taking it home
» Terra Madre: Land-grabs now extend to oceans too
» Terra Madre's fresh ideas bring new life to Africa
"The world is changing, and so are pastoralists," said Sikku. "They want the Internet, cars and other commodities too. So the question for our communities is how to renew our culture without losing the traditions. How to see the past and take it into the future. We should listen to our traditional knowledge about how to administer the land and think 10 to 25 years ahead. We can't go backwards."
Main photo: Sheep are herded across a road in Meskhetia, Georgia, in the southern Caucasus mountains. Credit: Copyright 2015 Carla Capalbo


text:
Adapted from Charles Phoenix. Copyright © 2013, Los Angeles Times
When America's Test Kitchen set their tasters loose on an 18-month-old wedge of Parmigiano-Reggiano, their verdict was unanimous: The closer to the rind, the better it was. Molly Birnbaum, their executive editor of Cook's Science, tells us why that is, and shares a recipe for Parmesan-Crusted Asparagus.


text:
Police logs: Aug. 29, 2013
Police logs: Aug. 29, 2013
Amy J. DeThomas, 38, of 158 Dover Lane, Richmond, was charged with domestic simple assault and domestic disorderly conduct on Aug. 19.
Ronald A. DeThomas, 44, of 158 Dover Lane, Richmond, was charged with domestic simple assault and domestic disorderly conduct on Aug. 19.
Matthew Palazzo, 31, of 43A Sherman Ave., Richmond, was charged with operating with a suspended license and presence of alcoholic beverage while operating a motor vehicle on Sunday.
A 17-year-old male from Westerly was charged with disorderly conduct on Tuesday.
Sarah A. Mazzio, 25, of 117 Water St., Apt. 3, Stonington, was charged Wednesday with operation of a motor vehicle when registration or license is refused or suspended, and improper use of high beams.
Harry K. Botseas, 41, of 18 Rose Lane, Stonington, was charged Wednesday with first- and second-degree failure to appear.
- ACLU: Yacht club's ban on women is illegal
- Meeting on beach access draws a big crowd
- Charter panel finalizes list of changes
- Property transfers: Friday, June 24, 2016
- Savoy readies for an afternoon of poetry on Sunday
- Skimboarding competition slated for Charlestown Town Beach Saturday
- Stonington employee injured, landscaper arrested after Thursday fight
- 2016 Fort Griswold Celebration on the Thames cancelled
- Mystic Middle School honor roll — Trimester 3


text:
A symbol that won't soon be matched
With Nelson Mandela's death, the world has one fewer icon of freedom and equality, and it's unlikely anyone will be able to match his stature any time soon.
The roles he played – as a freedom fighter and a state-builder, as a reconciler and a quintessential son of his nation – would be difficult to match, researchers say, and today's leaders must endure a harsher spotlight than he did.
And as South Africa and the rest of the world mourn Mandela, there are reminders that his work is unfinished, including in Alexandra. The township he once lived in is a crowded hotbed of crime, poverty and drug use, a sharp contrast to the vital and urbane South Africa that many tourists see.
Most Popular
- Man, 53, dies after being struck by minivan in Huntington Beach
- Analysis: Why Kevin Durant refusing to meet with the Lakers is a good thing for the organ
- Once homeless, these people now have a place to call home, thanks to O.C.'s new approach
- Two sought in Anaheim home invasion robbery where two tied up, car stolen
- After barricade in Long Beach, suspect and police dog are dead
User Agreement
Comments are encouraged, but you must follow our Privacy Policy Policy & Terms of Use
Keep it civil and stay on topic. No profanity, vulgarity, racial slurs or personal attacks. People who harass others or joke about tragedies will be blocked. By posting your comment, you agree to allow Orange County Register Communications, Inc. the right to republish your name and comment in additional Register publications without any notification or payment.


text:
Short Cuts
Author and Publisher - Catholic Online
St. Bernadette was born in Lourdes, France on January 7, 1844. Her parents were very poor and she was the first of nine children. She was baptized at St. Pierre's, the local parish church, on January 9. As a toddler, Bernadette contracted cholera and suffered extreme asthma. Unfortunately, she lived the rest of her life in poor health.
On Thursday, February 11, 1858, fourteen-year-old Bernadette was sent with her younger sister and a friend to gather firewood, when a very beautiful lady appeared to her above a rose bush in a grotto called Massabielle (Tuta de Massavielha).
The woman wore blue and white and smiled at Bernadette before making the sign of the cross with a rosary of ivory and gold. Bernadette fell to her knees, took out her own rosary and began to pray. Bernadette later described the woman as "uo petito damizelo," meaning "a small young lady. Though her sister and friend claimed they were unable to see her, Bernadette knew what she saw was real.
Three days later, Bernadette, her sister Marie, and other girls returned to the grotto, where Bernadette immediately knelt, saying she could see "aquero" again. She fell into a trance and one girl threw holy water at the niche and another threw a rock that shattered on the ground. It was then that the apparition disappeared.
On February 18, Bernadette said "the vision" asked her to return to the grotto each day for a fortnight. With each visit, Bernadette saw the Virgin Mary and the period of daily visions became known as "la Quinzaine sacrée," meaning "holy fortnight."
When Bernadette began to visit the grotto, her parents were embarrassed and attempted to stop her, but were unable to do so. On February 25, Bernadette claimed to have had a life-changing vision.
The vision had told her "to drink of the water of the spring, to wash in it and to eat the herb that grew there" as an act of penance. The next day, the grotto's muddy waters had been cleared and fresh clear water flowed.
On March 2, at the thirteenth of the apparitions, Bernadette told her family the lady sad "a chapel should be built and a procession formed."
During her sixteenth vision, which Bernadette claims to have experienced for over an hour, was on March 25. Bernadette claimed she had asked the woman her name, but her question was only met with a smile. Bernadette asked again, three more times, and finally the woman said, "I am the Immaculate Conception."
Though many townspeople believed she had indeed been seeing the Holy Virgin, Bernadette's story created a division in her town. Many believed she was telling the truth, while others believed she had a mental illness and demanded she be put in a mental asylum. Some believed Bernadette's visions meant she needed to pray for penance.
Church authorities and the French government rigorously interviewed the girl, and by 1862 they confirmed she spoke truth. Since Bernadette first caused the spring to produce clean water, 69 cures have been verified by the Lourdes Medical Bureau, and after what the Church claimed were "extremely rigorous scientific and medical examinations," no one was able to explain what caused the cures.
The Lourdes Commission that initially examined Bernadette, ran an analysis on the water but were only able to determine it contained a high mineral content. Bernadette believed it was faith and prayer that was responsible for curing the sick.
Bernadette asked the local priest to build a chapel at the site of her visions and the Sanctuary of Our Lady of Lourdes is now one of the major Catholic pilgrimage sites in the world. Many other chapels and churches has been built around it, including the Basilica of St. Pius X, which can accommodate 25,000 people and was dedicated by the future Pope John XXIII when he was the Papal Nuncio to France.
Following the miracles and constructions, Bernadette decided she did not like the attention she was getting and went to the hospice school run by the Sisters of Charity of Nevers, where she was taught to read and write. Though she considered joining the Carmelites, her health was too fragile.
On July 29, 1866, Bernadette took the religious habit of a postulant and joined the Sisters of Charity at their motherhouse at Nevers. Her Mistress of Novices was Sister Marie Therese Vauzou and the Mother Superior at the time named her Marie-Bernarde, in honor of her grandmother.
Bernadette spent the rest of her life there working as an infirmary assistant, and later a sacristan. People admired her humility and spirit of sacrifice. Once a nun asked her if she had temptations of pride because she was favored by the Blessed Mother. "How can I?" she answered quickly. "The Blessed Virgin chose me only because I was the most ignorant."
Unfortunately, she was diagnosed with tuberculosis of the bone in her right knee and was unable to take part in convent life. She died in the Sainte Croix (Holy Cross) Infirmary of the Convent of Saint-Gildard at the age of 35 on April 16, 1879, while praying the holy rosary.
Even on her deathbed Bernadette suffered severe pain and, keeping with the Virgin Mary's admonition of "Penance, Penance, Penance," she proclaimed "all this is good for Heaven!" Bernadette's last words were, "Blessed Mary, Mother of God, pray for me. A poor sinner, a poor sinner."
The nuns of Saint-Gildard, with the support of the bishop of Nevers, applied to the civil authorities for permission to bury Bernadette's body in a small chapel dedicated to Saint Joseph, which was within the confines of the convent. Permission was granted on April 25, 1879, and on April 30, the local Prefect pronounced his approval of the choice of the site for burial. On May 30, 1879, Bernadette's coffin was transferred to the crypt of the chapel of Saint Joseph, where a very simple ceremony was held to commemorate the event.
Thirty years layer, on September 22, two doctors and a sister of the community exhumed her body. They claimed the crucifix and rosary she carried had been oxidized but her body remained incorrupt. The incorruption was cited as one of the miracles supporting her canonization.
The group washed and redressed Bernadette's body then buried it in a new double casket. The Church exhumed her body again on April 3, 1919, and the doctor who examined her said, "The body is practically mummified, covered with patches of mildew and quite a notable layer of salts, which appear to be calcium salts ... The skin has disappeared in some places, but it is still present on most parts of the body."
In 1925, Bernadette's body was exhumed yet again. This time relics were sent to Rome and an imprint of her face was molded, which was used to create a wax mask to be placed on her body. There were also imprints of her hands to be used for the presentation of her body, which was placed in a gold and crystal reliquary in the Chapel of Saint Bernadette at the mother house in Nevers.
In 1928, Doctor Comte published a report on Bernadette's exhumation in the second issue of the Bulletin de I'Association medicale de Notre-Dame de Lourdes, where he wrote:
"I would have liked to open the left side of the thorax to take the ribs as relics and then remove the heart which I am certain must have survived. However, as the trunk was slightly supported on the left arm, it would have been rather difficult to try and get at the heart without doing too much noticeable damage.
"As the Mother Superior had expressed a desire for the Saint's heart to be kept together with the whole body, and as Monsignor the Bishop did not insist, I gave up the idea of opening the left-hand side of the thorax and contented myself with removing the two right ribs which were more accessible.
"What struck me during this examination, of course, was the state of perfect preservation of the skeleton, the fibrous tissues of the muscles (still supple and firm), of the ligaments, and of the skin, and above all the totally unexpected state of the liver after 46 years. One would have thought that this organ, which is basically soft and inclined to crumble, would have decomposed very rapidly or would have hardened to a chalky consistency. Yet, when it was cut it was soft and almost normal in consistency. I pointed this out to those present, remarking that this did not seem to be a natural phenomenon."
Saint Bernadette is often depicted in prayer with a rosary or appealing to the Holy Virgin. She was beatified in 1925 and canonized by Pope Piuis XI in December 1933. Saint Bernadette is the patroness of illness, people ridiculed for their piety, poverty, shepherds, shepherdesses, and Lourdes, France.
St. Genevieve was born about the year 422, at Nanterre near Paris. She was seven years old when St. Germain of Auxerre came to her native village on his way to great Britain to combat the ... continue reading
The second Gospel was written by St. Mark, who, in the New Testament, is sometimes called John Mark. Both he and his mother, Mary, were highly esteemed in the early Church, and his mother's ... continue reading
When Sulpicius Severus first met Martin of Tours he was stunned. Not only did the bishop offer him hospitality at his residence -- a monk's cell in the wilderness instead of a palace -- but ... continue reading
William of Vercelli, Saint 1085-1142. founder, born in Vercelli Italy he was brought up as an orphan became a hermit on Monte Vergine, Italy after a pilgrimage to Compostella and attracted so many ... continue readingMore Saint of the Day
St. Frances Xavier Cabrini, Virgin (Feast day November 13) St. Frances was born in Lombardi, Italy in 1850, one of thirteen children. At eighteen, she desired to become a Nun, but poor health stood in her way. She helped her parents until their death, and then worked ... continue readingMore Female Saints
Saint Michael the Archangel isn't a saint, but rather he is an angel, and the leader of all angels and of the army of God. This is what the title "Archangel" means, that he is above all the others in rank. St. Michael has four main responsibilities or offices, as we ... continue reading
All we know of Barnabas is to be found in the New Testament. A Jew, born in Cyprus and named Joseph, he sold his property, gave the proceeds to the Apostles, who gave him the name Barnabas, and lived in common with the earliest converts to Christianity in Jerusalem. He ... continue reading
If one had to choose one saint who showed the humorous side of holiness that would Philip Neri. Born in 1515 in Florence, he showed the impulsiveness and spontaneity of his character from the time he was a boy. In fact one incident almost cost him his life. Seeing ... continue reading
By Marshall Connolly (CALIFORNIA NETWORK)
On September 4, 2016, Pope Francis will canonize Mother Teresa as a saint of the Roman Catholic Church. Her canonization is an important event for Catholics and all people around the world. Here's 3 reasons why. LOS ANGELES, CA (Catholic Online) - When Mother Teresa is ... continue readingMore Christian Saints & Heroes


text:
|Publication number
|Publication type
|Application number
|Publication date
|Dec 4, 1990
|Filing date
|Dec 20, 1988
|Priority date
|Dec 28, 1987
|Fee status
|Also published as
|Publication number
|Allan Ahlstrom
|Original Assignee
|Ahlstroem A
|Export Citation
|BiBTeX, EndNote, RefMan
|Patent Citations (4), Referenced by (15), Classifications (10), Legal Events (3)
|External Links: USPTO, USPTO Assignment, Espacenet
The present invention relates to a vending machine which, after payment of a fee, delivers a complete meal from a number of meals which are available through the manipulation of selection means, each of said meals comprising two or more articles of food packaged in separate units, which units are stored in different compartments in said machine.
Vending machines of the kind described above are used for providing portion-packed food, e.g. at working places with shift working. Usually a micro-wave oven is used for heating of the articles of food which are provided by the vending machine. The articles of food may be stored in a frozen state within the vending machine, or they may be packaged in a heat stabilized state, according to a known method, so that they may be stored for a long time in room temperature without deterioration.
Regardless of the storing method, the articles of food in a meal normally are packed separately, so that e.g. meat, potatoes and vegetables are packed in three segregated units. It would be possible to store these three units together in one container, so that the purchaser by paying a fee, e.g. a token, directly can get a complete meal of a desired kind. However, the use of these containers complicate loading of the vending machine and results in increased costs. Further, there is demand for reduction of the time for the feeding out process.
The object of the present invention is to provide a vending machine which enables synchronous feeding out of a number of packages which are stored in separate compartments, and together form a complete meal.
For realizing this object, the compartments are placed on different levels within the machine, the selector means comprises a traveller which can be displaced along a U-shaped arm which is journalled on a horizontal axis so it can be pivoted by drive means until said traveller is in a position to cooperate with one of several elevator frames which are coaxially journalled, and said elevator frames having means for mechanical connection to different feeding out means which are arranged at each respective compartment level.
According to one preferable embodiment of the invention, each elevator frame is connected in parallel via a linkage to at least one feeding out means.
According to another embodiment of the invention, it preferably comprises four side walls, together with a back side wall forming a vertical closet surrounding said compartments, wherein the interior of said closet may be closed off by a closet door which is pivotally hinged at one of the side walls, and that the U-shaped arm and the elevator frames are pivotally journalled between the two vertical side walls.
Further according to the invention, the drive means may be placed in an enclosed space at the outside of the closet and projects into the closet by means of a drive shaft, and said shaft may be provided with a crankshaft which is arranged to cooperate with the U-shaped arm during a feeding out process.
Other characteristics of the invention will be clear from the accompanying claims.
One embodiment of the invention will now be described in more detail, with reference to the accompanying drawings, in which
FIG. 1 schematically shows the arrangement of goods compartments in the vending machine, and their cooperation with the feeding out means, and
FIG.2 is a perspective view, schematically showing the feeding out means.
The vending machine shown in the drawings comprises four side walls 10-13, which together with a rear side wall 14 forms a vertical closet 15 which can be closed off by a closet door 16 which is pivotally hinged at one of the side walls 13.
The closet 15 contains sixteen compartments 17, which are inclined downward in the direction of the closet opening and are distributed horizontally and vertically on four levels in the closet. Each compartment contains packages 18a-18j with a certain type of article of food, e.g. meat 18a-18d, fish 18e, potatoes 18f, mashed turnips 18h, pea soup 18i and pancakes with jam 18j. In this embodiment, these packages enables the choice of six different meals, of which four comprise meat or fish with potatoes and vegetables, i.e. each with three different packages, and the remaining two meals comprising, e.g. mashed turnips with pork and pea soup with pancakes, i.e. each with two different packages.
Any one of these six meals can be selected by means of a selector means 19 which is arranged at the top of the closet. Said selector means comprise a control arm 21 which projects through a slit 20, said arm can be displace sideways to any one of six positions 22. An indicator lamp 23 is also provided, for indication that the arm is in correct position.
The control arm 21 is connected to a rotatable journalled shaft (see FIG. 2), which runs down to the lower part of the closet 15 and is provided an L-shaped arm 25. The free leg 25a of this arm points vertically upwards and cooperates with a traveller 26, which can be displaced along a U-shaped arm 29, which is journalled on a horizontal shaft 27 and can pivot by means of a crank shaft 28. The crank shaft 28 is mounted on a shaft 30 which extends into the closet and is rotatable through the action of an electric motor 40, which is mounted at the outside of the closet. Thus the traveller 26 can be placed in a position in which it via protruding fingers 31 cooperates with one of several coaxially journalled elevator frames 32a-32f. For greater visibility, FIG. 2 only discloses the right half of the feeding out mechanism in the closet.
Each compartment 17 is supported partly on the shafts 34 and partly on a horizontal rod 17a, at such an angle that the packages can slide by the force of gravitation towards the closet opening.
The elevator frames are mechanically connected via linkage arms 33a-33f to different, at each compartment level pivotally arranged feeding out means 35a and 35b which are journalled on horizontal shafts 34. The first of said feeding out means 35a are arranged for feeding out one package 18g, while the latter of said feeding out means are arranged for feeding out two packages 18a-18f and 18i-18g,
If, for example, the desired meal is pea soup with pancakes, the control arm 21 is moved to the extreme right end position, wherein the traveller 26 is aligned with the elevator finger 31 which points down from the elevator frame 32f, and the indicator lamp 23 lights up. The fee for the meal is paid via means which are well known in this technical field and do not need any further explanation here. Then the electric motor is started so that the crank shaft 28 is rotated and the U-shaped arm 29 is moved upwards and then down to its original position. Said arm acts on the elevator frame 32f which is connected to the feeding out means 35b via the linkage arm 33f. The resulting movement lifts both packages 18i and 18j simultaneously out of their respective compartments 17, so that they fall downward into a feeding out chute which is not shown in the drawings but is arranged at the closet door 16, and the packages will be available to the customer. Micro switches, also not shown in the drawings, are arranged for detection of the completion of the feeding out, and for switching the electric motor off, when the U-shaped arm 29 is returned to its normal idle position.
Other meals can be fed out in the same manner, said meals comprising three packages, when any one of the elevator frames 32b-32e is selected, whereas the linkage arms 33b-33e are connected both to a feeding out means 35a and a feeding out means 35b.
The invention has been described with reference to a preferred embodiment. However, several modifications can be made without deviating from the scope of the accompanying claims. For example, the number of compartments can be altered, both vertically and horizontally. The feeding out means can be designed differently than shown.
|Cited Patent
|Filing date
|Publication date
|Feb 28, 1910
|Jan 31, 1911
|John E Gossman
|Post-card-vending machine.
|Nov 29, 1910
|Nov 21, 1911
|Emil Stern
|Selective mechanism for vending apparatus.
|Jul 23, 1912
|Feb 18, 1913
|Kartomat Aktien Ges Fuer Appbau
|Selective mechanism for automatic vending apparatus.
|Feb 24, 1914
|Dec 22, 1914
|John Coulson
|Gum-vending machine.
|Citing Patent
|Filing date
|Publication date
|Jun 9, 2004
|May 25, 2010
|Munroe Chirnomas
|Separable packaging and layering machine therefore
|Sep 16, 2011
|Nov 18, 2014
|Elwha Llc
|Substance control system and method for dispensing systems
|Sep 16, 2011
|Mar 24, 2015
|Elwha, Llc
|Substance control system and method for dispensing systems
|Oct 19, 2011
|May 19, 2015
|Elwha Llc
|Substance allocation system and method for ingestible product preparation system and method
|Oct 31, 2011
|Aug 18, 2015
|Elwha Llc
|Selection information system and method for ingestible product preparation system and method
|Aug 31, 2011
|Jan 19, 2016
|Elwha Llc
|Reporting system and method for ingestible product preparation system and method
|Jan 14, 2003
|Feb 24, 2005
|Schleker Simone Maria
|Dry half-finished meal
|Jun 10, 2004
|Dec 15, 2005
|Alvaro Garza
|Nutritional informative vending machine providing a remote nutrition informing system
|Jun 9, 2004
|Jun 15, 2006
|Munroe Chirnomas
|Separable packaging and layering machine therefore
|Feb 28, 2013
|Elwha LLC, a limited liability company of the State of Delaware
|Ingestion intelligence acquisition system and method for ingestible material preparation system and method
|Nov 30, 2011
|Feb 28, 2013
|Elwha LLC, a limited liability company of the State of Delaware
|Refuse intelligence acquisition system and method for ingestible product preparation system and method
|Feb 28, 2013
|Elwha LLC, a limited liability company of the State of Delaware
|Ingestion intelligence acquisition system and method for ingestible material preparation system and method
|Oct 31, 2011
|Feb 28, 2013
|Elwha LLC, a limited liability company of the State of Delaware
|Selection information system and method for ingestible product preparation system and method
|Feb 28, 2013
|Elwha LLC, a limited liability company of the State of Delaware
|Refuse intelligence acquisition system and method for ingestible product preparation system and method
|Feb 28, 2013
|Elwha LLC, a limited liability company of the State of Delaware
|Itinerary integration system and method for vending network systems
|U.S. Classification
|221/87, 221/94
|International Classification
|Cooperative Classification
|European Classification
|Jul 12, 1994
|Maintenance fee reminder mailed
|Dec 4, 1994
|Lapse for failure to pay maintenance fees
|Feb 14, 1995
|Expired due to failure to pay maintenance fee
Effective date: 19941207


text:
Social workers to gather at Statehouse to lobby lawmakers
Social workers are planning to gather at the Massachusetts Statehouse to make their case for a series of bills before lawmakers.
Sponsored by:
Social workers are planning to gather at the Massachusetts Statehouse to make their case for a series of bills before lawmakers.
The Massachusetts bottle bill is 33 years old, but now, some groups want to get rid of the 5-cent deposit altogether.
The state's 33-year-old beverage deposit law could face a new challenge from a proposal that seeks to boost municipal recycling programs
Daily fantasy sports sites will have to play by a new set of rules in Mass. 22News spoke with the Attorney General about her new regulations…
22News explains how this makes balancing the budget much more difficult.
Charter school supporters are proposing a ballot initiative that would expand the number of charter schools allowed in Massachusetts.
Gov. Peter Shumlin says his state wants to legalize cannabis on its own terms, but the proposal in MA could cause problems in southern VT.
A bill that would end automatic driver's license suspensions some drug offenses in Massachusetts has landed on Gov. Baker's desk.
Agreeing to a single spending bill will be a likely focus of legislative leaders over the next week since lawmakers said accounts could dry …
U.S. Sen. Elizabeth Warren has championed the issue of student debt relief and the legislation adopts the financial aid shopping sheets deve…
Early education advocates told 22News preschool teachers are earning more flipping burgers than they are working in the classroom.


text:
The blurring of an image due to hand shake occurs often when using a high zoom, however, the Optical Image Stabilizer minimizes it without causing deterioration of image quality.
What does IS stand for?
IS stands for Image Stabilizer (camera lens)
This definition appears very frequently and is found in the following Acronym Finder categories:
- Information technology (IT) and computers
See other definitions of IS
Other Resources:
We have 96 other meanings of IS in our Acronym Attic
- Abbreviation Database Surfer
- « Previous
- Next »
- Intermediate Reticular Zone (neurology)
- Internal Recirculation Zone (mechanical engineering)
- ITESM Rectoria Zona Sur
- (USN Rating) Intelligence Specialist
- Iasi (Romania)
- Iceland
- Ilta-Sanomat (Finnish newspaper)
- Image Shack (image hosting service)
- Image Size (semiconductor manufacturing)
- Image Stabilization (camera feature)
Samples in periodicals archive:
A redesigned optical path includes an increased number of elements and two aspherical lenses for fast, accurate performance, whilst Canon's acclaimed Optical Image Stabilizer (OIS) technology provides distortion-free images throughout the range of the 10x optical zoom.
Summary: Canon Middle East announced today the development of Hybrid Image Stabilizer (IS), the world's first* optical Image Stabilizer which compensates for both angular camera shake and shift camera shake.
With a Schneider-Kreuznach lens with auto focus, an image stabilizer and video capture resolution up to 720x480 pixels at 30 frames per second, the LG KC550 has been touted as one of the best phones on the market for video recording1.
1 Megapixels, wide-angle 12x optical Image Stabilizer lens, HD Movies PowerShot SX200 IS: 12.
The camera also offers the new Super Dynamic III technology, which gives the camera a number of advantages, including the ability to produce excellent images in harsh lighting conditions, an image stabilizer for windy or vibrating locations, and extreme low-light sensitivity.
com/cgi-bin/prnh/20050208/NYTU200 ) Panasonic first introduced the MEGA Optical Image Stabilizer with its DMC-FZ1 digital still camera in 2003; and, in 2004, was the first to market a digital camera with 12x zoom and MEGA O.
5 inch LCD screen, an optical viewfinder and a high-quality Canon 6x Optical Zoom lens, along with Canon's original Image Stabilizer (IS) Technology - making it the first A-Series model to provide image stabilization.