text:
Jeremiah "Bears our Brokenness"
Jeremiah is rich in figurative language that describes the life of struggles of the prophet and how God used him to relay a message of judgement and salvation to Judah and the nations. Although there is a message of the coming salvation through the Messiah, I chose to focus the overall composition on the stories of judgment in this painting. This paints a beautiful story of God's love for the people, his concern over their sin, judgments and seriousness of watching over his word to bring it to pass. He will do what he says.
Originally painted in acrylic on canvas.
All prints are printed on fine art quality printing canvas or printed on heavyweight matte paper. It will look and feel like the real thing. (un-matted and unframed).
All prints are also available in a pre-stretched canvas option. 1.25-inch sides, stretched on a wood frame, coated for maximum UV protection, wired and ready to hang.
PRINTED TO ORDER - Please allow our local printer to do a fabulous job printing your artwork. Processing time is dependent on the amount of prints on order in production (usually allow around 2 weeks).


text:
Timber decking can be a great addition to the family home.
It can be used to create an inviting area for having a barbecue with neighborhood friends, or just sitting on a lawn chair soaking up the sun.
Although it can be expensive to get timber decking installed, you can do it on your own, perhaps with a little bit of help.
Beware though – it is a pretty big job. Here are 4 tips to make it a little easier:
Do It In Steps
Timber decking should be constructed in methodical steps. A well accomplished builder will start with the supporting foundations, then add the frame, then the deck boards, and finally the handrail system. It's a good idea to follow in the path of the masters and build from the ground up too.
If you're thinking of building an elevated deck, and you don't have any building experience, then you should definitely think seriously about hiring a professional builder to work with you for safety reasons.
You may need their expertise to make sure it's sturdy and stable. It may also be possible to contract a builder to install the supports, and then take care of the remainder yourself.
Choose Timber Carefully
The important thing when choosing timber is to make sure that it has been cured appropriately for the climate in which you live. Although wood for timber decking should be dried, it must contain enough moisture so that you won't have shrinkage and warping problems after installation.
Pressure-treated wood also has its benefits; wood that's pressure treated is usually more expensive, but it won't rot nearly as quickly. You can also prevent rotting by choosing a high quality wood like cedar, but again this will cost you a bit more.
Treat Your Decking
Wooden decking is often exposed to a variety of weather elements, so in order for it to last longer, you need to make sure that you apply suitable stains, varnishes, oils, preservatives, or other appropriate products.
Untreated wood is prone to damage from rot, cracking, warping, and mildew. Be sure to read the finishing treatment's directions carefully; some types of wood can be treated immediately after an initial preparation wash, while others need to dry completely first.
Looking after your deck will ensure that you'll be able to benefit from it for years to come. Without proper care, the wood of your deck will become rough and dirty.
Finishing Touches
For the final flourishes, you may want to consider investing in some quality lighting. After all, it is likely that you will be entertaining at night time. First and foremost, you want to install enough light so that the area is well lit.
But this is far from where the story ends with this one. Well planned lighting can have an incredibly striking impact, and poorly designed lighting can be quite harsh and uninviting.
Imagine a timer decking area where there is a big floodlight shining down on the area – plenty of light, but really annoying for the people who happen to be looking towards the floodlight.
Now imagine the same decking with some strategically placed lighting that accentuates the features of the garden, perhaps highlighting the bushes, up-lights illuminating the walls of the house, and a row of lights shining down from underneath the hand railings. The latter sounds much better right?
The only difficulty here is that it will of course take more effort to install many lights, but the lighting effect is worth it. Lighting can be used to make an otherwise somewhat dilapidated backyard look quite remarkable, so let your imagination do some wondering.
A good deck takes anywhere from a week to a couple of weeks to build.
If you have a good plan to start with, you can expect it to go much more smoothly than if you just start putting it together haphazardly.
Furthermore, if you have a few friends who will help you, then you can expect to get it done much faster. It's worth planning your timber decking installation project for during the summertime or another season when there isn't heavy rain or snow to slow you down.
Make a good solid plan, keep chipping away at the project, ask for advice when you need help, and before you know it you'll be admiring your handywork.
Fremantle Timber Traders are specialists in Jarrah Timber and stock high quality Jarrah Timber Decking and Timber Flooring supplies for export, construction, and home handymen.

subset: commoncrawl


text:
Whether you read literary classics or contemporary cookbooks, the Stak Ceramics Editor Planter Bookend was designed with you in mind. Bring life to your bookshelves at home or in the office as you grow herbs and store utensils with style in the kitchen. The specially designed Planter Bookend incorporates a riser that eliminates the need for a saucer by providing space for water to drain from a standard 4" planter insert.
Material: Each bookend is made from a white earthenware clay body and is finished with a gloss glaze.
Size: 6.25" (D) x 6" (W) x 6.5" (H)Shipping + Returns: Learn about more about shipping and returns.


text:
Posted in: Hot Topics, Podcasts, You & Your Family
Topics: Culture + Society
Intro music written and performed by Dr. Gene Beresin.
Outro music arranged and performed by Dr. Gene Beresin.
Well, there are all sorts of ways to answer this question. However, my favorite way to answer, as you might expect, is with a story. In fact, you might even call this story itself a classic from my youth.
In sixth grade, I had a rather eccentric teacher named Joel Dempsey. If, by chance, anyone reading this also had the good fortune of having Mr. Dempsey as his or her instructor during the cusp of adolescence, I'm sure you'll smile knowingly upon hearing this vignette.
Dempsey was an inner-city guy from Philadelphia. Somehow, despite that urban demographic, he ended up teaching what was then the last year of grade school in Prairie Village, Kansas, where I grew up. He held a masters degree in literature, and he insisted on avoiding the somewhat conservative literary cannon that was part of my supposedly down home education. The other sixth grade classes read Bridge to Terabethia; we read Ethan Frome. The other classes studied the poems of Robert Frost; we read Kafka's Metamorphosis. As you might imagine, there was much hand-wringing among parents who saw their children bring home strange dusty books about philosophy and suffering, and consequently, Mr. Dempsey was frequently under a fair amount of not-so-friendly fire.
The day after one of the many school board inquiries into his teaching, Dempsey posed a question to my class.
"What," he asked us all one morning, seemingly out of the blue, "is the definition of classic literature?"
"A good book?" I squeaked. Mr. Dempsey scared the poop out of me.
"No recess," Dempsey announced.
And this continued.
"What," he asked us all the next day, "is the definition of classic literature?"
"Something you like to read?" a brave student tried.
"Recess," Dempsey noted, "gone."
Finally, with some cajoling from Mr. Dempsey himself, we were essentially badgered into defining classic literature, word for word, as Mr. Dempsey did.
"Classic literature," he boomed, "is literature that has withstood the test of time."
He paused. He looked around the room. Then, with a wry smile, he opened the gates.
"Recess," he consented.
As a result, I shall never forget what he said. Many might take issue with his particular brand of pedagogy, but that's not the point of this post. We're talking about classic holiday films, remember?
And the subject of classic films begs an important question:
What makes them classic?
Think back to what Mr. Dempsey said. It's not like there aren't hundreds of holiday films. And it's not like there aren't millions of families who watch them together. But, amidst the new stuff that keeps pouring out, the old stuff just won't go away.
The classics.
They withstand the test of time. They're the go-to's on cold winter nights in December.
But first, some caveats before we get to our list.
So, without further ado, and with attention to multiple decades, here are our choices for your holiday pleasure (in no particular order). And no worries—no spoilers.
1. It's A Wonderful Life (Frank Capra, 1946)
C'mon, do we even have to argue for this one? Jimmy Stewart's earnestness, the message that we are all a community, that no one can make it entirely alone…this is the stuff of hot chocolate and warm fuzzy socks. Enough said.
2. A Charlie Brown Christmas (Bill Melendez, 1965)
Anyone over the age of 40 knows the classic jazz of Vince Guaraldi. You might not know the name, but you know the tune. And, the message of an already over-commercialized Christmas isn't preachy or over-wrought, it's just nice. Again, community really matters.
3. A Christmas Story (Bob Clark, 1983)
Based on a wonderful short story by the late Jean Shepherd, this movie involves, among other things, a dare among children to stick one's warm tongue onto a wintertime flagpole. Crazy dogs are also prominently featured, and the entire neighborhood somehow comes together in the frenzy of the season. This film, more than any other on our list, depicts the stress that comes with this time of year as well.
4. Elf (John Favreau, 2003)
OK, I see the inconsistency of listing a movie that is barely 10 years old and then calling it a classic. Still, this one is watched over and over by virtually every family I know, and features, yet again, the familiar struggles of a pressured family that finds solace in reaching out.
Heck, all of these movies are about reaching out. I think that's why we like them so much. No one really does well all alone, and the holidays are confusing to many; we're supposed to be full of goodwill and cheer, but mostly we just sit in traffic. Families, together with others, snuggling up to a holiday movie…that goes a long way in bolstering our spirits as the snow starts to fall.
Have a safe and wonderful holiday, everyone.


text:
Manner, Eeva-Liisa (1921–1995)
Manner, Eeva-Liisa (1921–1995)
Finnish poet, playwright, novelist, and translator who was a leading figure in the modernist movement that changed the literary landscape of Finland in the 1950s . Name variations: (pseudonym) Anna September. Born in Helsinki, Finland, on December 5, 1921; died in Helsinki in January 1995; daughter of Leo Johannes Manner and Elsi Irene Kukkonen Manner; never married.
Born in the early years of Finland's independence from Russia, Eeva-Liisa Manner grew up in a middle-class family with a father who worked as an editor. Her formal education ended with junior high school. During the traumatic wartime years of 1940 through 1944—when Finland, an ally of Nazi Germany, twice went to war with the Soviet Union—she worked for an insurance company. Manner then worked for a publishing firm (1944–46) before turning to writing and translating to support herself. A precocious author, she had begun publishing collections of poems and short stories in 1944; by 1951, she had released three such volumes, all to respectful but fairly subdued critical responses. Of these books, the 1949 Kuin tuuli tai pilvi (Like the Wind or the Cloud) provided the most clues to the writer's potential talent. Shy and retiring, the unmarried Manner was often in fragile health and shunned publicity, choosing to live not in intrigue-ridden Helsinki, the political and cultural center of Finland, but in the nation's second city, the much more serene Tampere.
In 1956, with the publication of her verse collection Tämä matka (This Journey), Manner's writings finally received wide recognition in Finland. Emphasizing a rejection of strict form, as well as an elaborately structured, freely associative Imagism, the poems in this book were declarations of independence from traditionalism in Finnish poetry. Her bold modernist assertions brought free verse and new metaphors to a national poetic tradition that was ready for revitalizing. With this book, Manner literally changed the course of Finnish literary evolution. By 1964, Tämä matka had appeared in five editions, several of which contained modifications by the author. By the early 1960s, the influence of the poems was clearly evident in much of the verse being written by the younger generation of Finnish poets.
Like many European intellectuals of her generation, Manner rejected the school of thought based on reason and science which had dominated Western culture since the 17th century. In addition to regarding this system as having led to all manner of catastrophe—social, political, and moral—in the modern era, Manner also believed that sterile intellectualism had demystified the universe by stripping it of all magical and metaphysical meaning. In Tämä matka, she pokes fun at two of the founding fathers of modern thought, Descartes and Spinoza. Her Descartes declares that "philosophy is loneliness and loneliness is cold, and a dead body, which copulates with reason"; and Spinoza the apostate Jew offers to God his lenses, equated with philosophy, only to discover that they all give wrong refractions, and concludes: "I am agreeable now/ when I bring pain, solitude,/ without/ the written ignorance." Manner did not, however, entirely reject the tools provided by reason, asserting in her 1957 essay "Moderni runo" (Modern Poetry) that for a reader to truly grasp new forms of poetry "requires that the reader's … reason participate in the movement of the poem."
In her poem "Strontium," from the 1960 collection Orfiset laulut (Orphic Songs), she spoke for the millions who had become convinced that the nuclear age was not the start of a new Utopia but rather the creation of the distinct possibility of a global annihilation: "strange smokes are rising / invisible ashes are raining / bartering death. / For they, the Skilled Ones, / are almost destroying the whole world / although it is half dream."
Manner regarded the poet's mission as a unique one of acquiring and transmitting a wisdom that transcended knowledge. She was influenced by the more mystical of the ancient Greek philosophers, by Chinese mystical traditions, particularly Taoism, and by aspects of non-rational approaches to ultimate truth including astrology. Also inspired by music, Manner modeled many of her poems on musical forms and attempted to discover the polyphonic structures that organize the universe. Among those composers whom she found to most affect her creativity were Bach, Haydn, Mozart, and Webern. On more than one occasion, Manner stated her belief that the music of Bach had provided the key to the clarity and logic of modern poetic expression.
Manner's rejection of Christianity was indicated in many of her works. Making little or no distinction between the belief systems originating in the Old and New Testaments, she saw Christianity's vast body of ideas as inevitably responsible for legislating an intolerantly puritanical world which was incapable of seeing beauty in the earth's natural energies. In a well-known poem on childhood, she speaks of the grandmother who, when displeased that an organ-grinder had created a pretty tune in the courtyard, would take out her psalm book and start singing a harsh and "broken song." In her 1951 novel Tyttö taivaan laiturilla (The Girl on the Pier of Heaven), she defined all religions as being cold and hostile systems of human intellect, part of the "logical disorder" that she saw as continually at war with the infinitely more preferable system of "magical order." The latter, thought Manner, had the potential to empower us with the ability to better understand, and function within, our universe.
Called "the quiet Cassandra of Finnish poetry" by Philip Binham, Manner could not escape the conclusion that humanity was essentially a destructive force in the world. Contemporary events were alluded to in some of her works, including the 1968 Soviet bloc invasion of Czechoslovakia as well as the presence of grinding poverty and social injustice in Spain, where she lived for part of each year. But her most intense and concentrated writing in the final decades of her life can be found in her verse, which continued to examine the human need to seek an answer as to whether or not our existence had a meaning.
In addition to writing poetry which is becoming increasingly known worldwide through translations, Manner was a novelist, playwright, and translator of distinction. Her 1972 novel Varokaa, voittajat (Beware, Victors) has been described as "a significant analysis of violence." Set in an unspecified southern nation, it begins with a political assassination and depicts a world of oppression where the menacing presence of the poor is juxtaposed with obscene displays of wealth by the rich. Although they are not likely to attract mass audiences, Manner's plays are also distinguished. Her 1959 verse drama Eros ja Psykhe (Eros and Psyche) is a blend of lyrical and dream elements, while her 1965 play Uuden vuoden yö (New Year's Eve) is a spiky drama that bears a considerable resemblance to Who's Afraid of Virginia Woolf?, although Manner did not know of Albee's work at the time she wrote it. In both Toukokuun lumi (Snow in May, 1966) and Poltettu oranssi (Burnt-Out Ocher, 1968), Manner created poetic dramas that explored the psychological essences of very young women. Manner also provided the Finnish reading public with a large number of highly praised translations from the works of foreign authors including Shakespeare, Ben Jonson, Hermann Hesse, Georg Büchner, Edward Albee and Patrick White, as well as the works of several contemporary Japanese and Spanish authors.
As a sensitive writer who struggled not only with the perennial problems of her craft but also with the burden of being human in an age of cruelty and destruction, Manner had a largely pessimistic outlook. In the long philosophical poem that ends her 1968 book Fahrenheit 121, she speaks of a world "made as it is of fog and rust," expressing a despair which can also be found in her play Burnt-Out Ocher. Yet, in some of her later works, Manner gave indications that her pessimism was not an all-enveloping despair. In Kamala kissa (A Horrible Cat, 1976) and Kauhukakara ja Superkissa (Little Terror and Supercat, 1982), she found whimsical humor in a mirror world where cats play the roles of people (as did the equally austere T.S. Eliot from whose famous collection Old Possum's Book of Practical Cats Manner got the idea for some of her cat poems). These two books make a collection of international cat portraits and political satires, as well as of metaphysical and mystical cat aphorisms. One of the most memorable characters is the cat painter "Salve Dali," a wonderful portrait of the exuberant Spanish painter. In 1980, a wide selection of her poems from the years 1956 through 1977 appeared in print and was hailed by critics. Manner was the recipient of numerous Finnish literary awards, including the Michael Agricola Prize and the Alexis Kivi Prize. Universally respected by Finns, she died in Helsinki in January 1995.
Ahokas, Jaako A. "Eeva-Liisa Manner: Dropping from Reality into Life," in Books Abroad. Vol. 47, no. 1. Winter 1973, pp. 60–65.
——. "Manner, Eeva-Liisa," in Virpi Zuck, et al., eds. Dictionary of Scandinavian Literature. CT: Greenwood Press, 1990, pp. 400–402.
Binham, Philip. "Protest and After in the Finnish Theater," in World Literature Today. Vol. 54, no. 1. Winter 1980, pp. 58–61.
Bosley, Keith, ed. and trans. Skating on the Sea: Poetry from Finland. Newcastle upon Tyne: Bloodaxe Books, 1997.
Branch, Michael. "Manner, Eeva-Liisa," in Robert B. Pynsent and S.I. Kanikova, eds., Reader's Encyclopedia of Eastern European Literature. NY: Harper-Collins, 1993, p. 249.
Dauenhauer, Richard, and Philip Binham, eds. Snow in May: An Anthology of Finnish Writing 1945–1972. Rutherford, NJ: Fairleigh Dickinson University Press, 1978.
Laitinen, Kai, ed. Modern Nordic Plays: Finland. NY: Twayne Publishers, 1973.
Lomas, Herbert, ed. Contemporary Finnish Poetry. Newcastle upon Tyne: Bloodaxe Books, 1991.
Manner, Eeva-Liisa. Die Welt ist eine Dichtung meiner Sinne. Translated by Ingrid Schellbach-Kopra and Stefan Moster. Eisingen: H. Heiderhoff, 1996.
——. Selected Poems. Translated by Herbert Lomas. Guildford, Surrey: Making Waves, 1997.
Niemi, Irmeli. "Finland: Women in the Limelight," in The UNESCO Courier. Vol. 36, no. 4. April 1983, pp. 36–37.
——. "Modern Women Playwrights in Finland," in World Literature Today. Vol. 54, no. 1. Winter 1980, pp. 54–58.
Partnow, Eaine T., and Lesley Anne Hyatt. The Female Dramatist: Profiles of Women Playwrights from the Middle Ages to Contemporary Times. NY: Facts on File, 1998.
Tuohimaa, Sinikka. "The Poetry of Eeva-Liisa Manner: Unveiling Reflections of Life," in World Literature Today. Vol. 61, no. 1. Winter 1987, pp. 37–40.
John Haag , Associate Professor of History, University of Georgia, Athens, Georgia


text:
Arsenal manager Unai Emery is "100%" confident Mesut Ozil and Sead Kolasinac are mentally ready to play against Burnley on Saturday.
The pair were left out of the Gunners' season-opening win over Newcastle because of "further security fears" after being involved in a carjacking attempt by an armed gang in July.
Midfielder Ozil and left-back Kolasinac have now returned to training.
"It's good news for us because they can help us in matches," Emery said.
"My focus is to be positive and focus on making sure the players are 100% in their minds here.
"I want to help them to be with us, back to normal training, thinking about football. Above all, I want them to be able to focus on each training session and each match.
"They came back to training with us on Tuesday. I think each session gives us good information and good different options with them also to take the decision if they're going to be with us on Saturday or be in the first XI. But we are going to wait until tomorrow, our last training session."
Asked if he was pleased that Ozil, 30, and 25-year-old Kolasinac were now back training Emery added: "Am I pleased that they're back? Of course. For us, for me, first they're a person and second they're a player."
Ferhat Ercan, of Highgate, and Salaman Ekinci, of Tottenham, were arrested on 8 August outside the north London home of Ozil, and have since been charged with a public order offence.
The pair, both 27, are due to appear at Highbury Corner Magistrates' Court on 6 September.
Police said they were treating the public order offence and the attempted car-jacking as separate incidents.


text: Louis Vuitton Brompton handbag, in very good condition. The bag comes with an additional shoulder strap and top handles which can be folded away inside for various styling. The bag has an aubergine colored microfiber lining and shiny golden hardware. The bag has a zipper compartment at the front en two main compartments with also a zipper compartment inside and 2 open pockets inside. Measurements: 35.0 x 24.0 x 13.0 cm. The leather strap, hardware, lock, keys, handles and interior are in mint (new) condition, there are minimal signs of wear on the feet and corners on the bottom (very small scratches, only visible from upclose, see pictures). The bag comes with original lock, keys, receipt, box, dustbag, paper bag (total original packaging). Price in store was 1780euro. Please don't hesitate to contact me for more information.Ik spreek ook Nederlands


text:
By: Seamus Fay
As fans await his forthcoming album, Michael Christmas has been diligently working, even heading out to LA last week to record some music as well as do an interview with the esteemed TuneIn podcast. Over just a half an hour and some change, Christmas and the interviewer are able to cover a number of topics including his childhood, wrestling, touring with Logic and Mac Miller, who we can expect on his new album, Lollapalooza, and more.
All in all, it captures the vibrant personality of this rising star while offering listeners a number of hilarious anecdotes and gems along the way. Be sure to listen to Michael Christmas's latest interview below and tell him congratulations for hitting a million views on the "Not The Only One" video!


text:
I have been in tears all night, wondering what to do. I know I must sound crazy to others and to my OH, who is great and so understanding at my craziness. My problem is that Lucas, my three-year-old has started saying he doesn't want to go to nursery. He started at the end of … [Read more...]
Tyler's Birth Day
"Just get it out?" I am sure I was screaming around this time last year. The labour was awful. Are any anything but awful, I don't think so. I was induced. However, twelve hours later and throwing up from too much gas and air, baby number two was still no further forward in … [Read more...]


text:
The Gulf state of Oman said it's time to acknowledge Israel's existence, articulating that outreach a day after a secret meeting between their leaders was divulged.
"I will say this for the first time: Israel is a state that is present in this region and we all know this," Foreign Minister Yusuf Bin Alawi said at the Manama Dialogue conference in Bahrain on Saturday. "Maybe it is time for Israel to be treated the same and also bear the same obligations as other countries."
…Bin Alawi defended his position by highlighting the historical presence of Jews in the Middle East, pointing to Islamic texts that attested to that, and touting the mutual benefits of stronger Arab-Israeli ties.
"The Torah saw the light in the Middle East and the prophets of Israel were born in the Middle East," he said. "We cannot exclude anyone in this region." The Israeli government had no comment on Bin Alawi's remarks.


text:
Most popular coconut-flavored protein powder on the market, thanks to a great flavor and clean taste.
Works nicely as a complete health supplement, combining protein, carbs, and healthy fats in a single powder, while limiting sugars. Delivers 24 grams of protein per serving. Recently underwent a formula change to enhance the taste. Whey protein is fully derived from 100% grass-fed cattle.
Price per ounce is higher than most of its competitors.
High level of protein per serving that helps with muscle gains when you're on a workout regimen.
Has a chocolate coconut flavor that most people like. Gives you 25 grams of protein and 5.5 grams of BCAAs per serving to help with faster muscle recovery after tough workouts. Formula is easy to digest. Reasonable price per ounce versus some other coconut powders. Low amounts of carbs, fats, and sugars.
Occasional consistency issues with the powder's texture and taste.
Focuses on delivering the maximum amount of protein per serving without adding carbs and sugars.
When you want to build muscle and recover faster after workouts, you'll appreciate the 25 grams of protein per serving. If you're also trying to lose weight, this coconut-flavored powder has no sugar or fat and less than 1 gram of carbs per serving. Easier to digest than some other whey protein powders.
Expensive price per ounce. Some people don't like the texture.
High-quality chocolate coconut-flavored powder that's offered at a low price per ounce.
Delivers 24 grams of protein per serving, making it a smart muscle-building protein powder. To help with fast muscle recovery, it contains 5.5 grams of BCAAs. Gluten-free formula. Very low in fat, calories, and carbs per serving. Has a texture that works well for mixing with any kind of liquid.
Some people no longer like the taste after a recent formula change.
Increases your healthy fat intake and works well with a variety of diets.
Has 6 grams of healthy fat per serving from 100% organic coconuts. Ideal for those on a paleo, ketogenic, vegan, low-carb, or intermittent fasting diet. Contains no fillers or additives. Free of maltodextrin. Manufactured in the USA and FDA-approved.
Can be lumpy. Flavor is not optimal.
We purchase every product we review with our own funds — we never accept anything from product manufacturers.
We purchase every product we review with our own funds — we never accept anything from product manufacturers.
BestReviews wants to be better. Please take our 3-minute survey,
and give us feedback about your visit today.


text:
This outstanding collection of short stories features some of the best of Tor.com original fiction, in audio for the first time. Written for and originally published exclusively on Tor.com, this audiobook includes Nebula and World Fantasy Award-nominated short stories, brand-new fiction from bestselling authors, and tales that feature characters and worlds that listeners already know and love.
In this unique story collection, listeners will enjoy fiction from Sylvia Day, John Scalzi, Brandon Sanderson, and many others. The collection includes:"Earth Hour" by Ken MacLeod"Eve of Sin City" by Sylvia Day, featuring Evangeline Hollis of the Marked series "The President's Brain is Missing" by John Scalzi"Overtime" by Charles Stross, set in the world of The Laundry Files"Firstborn" by Brandon Sanderson"Down on the Farm" by Charles Stross, set in the world of The Laundry Files"After the Coup" by John Scalzi"The Finite Canvas" by Brit Mandelo "Swift, Brutal Retaliation" by Meghan McCarron"Portrait of Lisane da Patagnia" by Rachel Swirsky


text:
Cosmetic Surgeries Could Reduce Migraine Pain
While many people are content with having facials to improve their appearance and the way they feel about themselves, migraine surgeries could become the next popular thing. Recent studies have indicated that migraine sufferers could find relief by having a surgery that would deactivate trigger points.
Studies have also shown that more than 30 percent of people who have had cosmetic surgery in the past five years are now suffering less from their migraines. The procedure for relieving trigger points is a cosmetic procedure in which muscle and nerve triggers are removed.
Of the people involved in a trial study, headaches were reduced on more than 59 percent of the patients and 29% reported their migraines were completely eliminated. Plastic surgery has often been thought of nothing more than a way to enhance physical looks. Now, with this breaking research, cosmetic surgeries could be the answer to curing migraines for millions of people.


text:
Picnic in Nguuni Nature Sanctuary
Nguuni Nature Sanctuary is a beautiful site in the heart of Kiembeni estate in Mombasa.The picnic site is a nice recreation centre for a group and also private enough, for two. We offer an array of touch-tasty light meals, snacks and drinks as desired to the comforting picnic that gives you satisfaction at nature scented air and view of animals at the same time.
Well, how about a champagne picknick with after a walk with a guid, which guided you in this beautiful Sanctuary?
You will be collected and dropped off at your accommodation. You are welcome to pass along to us your wishes regarding the picnic and the barbeque. Everything will be arranged for you on the spot, all you have to do is enjoy the experience! Before or after the picnic/barbeque, your guide will take you for a beautiful walk of approximately 1 to 1,5 hours.


text:
On January 23, 2018, President Donald Trump issued a presidential proclamation imposing a safeguard tariff on solar panel components. The U.S. Trade Representative ("USTR") released the following terms of the tariff:
As indicated in the terms, the tariff will not apply to the first 2.5 gigawatts of solar cells imported in each of the four years. However, the tariff will apply to countries that are currently exempt from certain tariffs—specifically, Canada, Mexico, and Korea.
The tariff-making process was triggered on May 17, 2017, when Suniva Inc. filed a petition with the U.S. International Trade Commission (the "ITC") seeking relief from imports of crystalline silicon photovoltaic ("CSPV") cells. On May 25, 2017, SolarWorld Americas, Inc. joined as a co-petitioner.
In response, the ITC instituted an investigation to determine whether CSPV cells "are being imported into the United States in such increased quantities as to be a substantial cause of serious injury, or the threat thereof, to the domestic industry producing an article like or directly competitive with the imported articles." Based on information obtained during the investigation, the ITC concluded that increased foreign imports of CSPV cells are a substantial cause of serious injury to domestic manufacturers.
Based on the ITC's findings, and in consultation with the Trade Policy Committee, USTR made recommendations to the President, who had until January 26, 2018 to accept. The President issued a presidential proclamation implementing the recommended tariff on January 23, 2018, commenting,"[W]e'll be making solar products now much more so in the United States. Our companies have been decimated, and those companies are going to be coming back strong."
U.S. Trade Representative Robert Lighthizer supported the proclamation, commenting, "The President's action makes clear again that the Trump Administration will always defend American workers, farmers, ranchers, and businesses in this regard." USTR also announced that it "will engage in discussions among interested parties that could lead to positive resolution of the separate antidumping and countervailing duty measures currently imposed on Chinese solar products and U.S. polysilicon."


text:
Many people are searching on the internet for contact details of Ms. Reham Khan. Few of the terms which we have tracked till now are Reham Khan WhatsApp number, office/residence address etc. In this article, we are sharing all contact details of Ms. Khan.
Reham Khan, a famous TV personality, and journalist. She was born on April 3, 1973, at Libiya. Mr. Nayyar Ramzan is the name of her father, who was a Physician in Pakistan. She completed her Bachelor Degree in Education from Jinnah College for Women, Peshawar. Mr. Ejaz Rehman is her ex-husband. Ms. Khan has 3 children with Mr. Ejaz. After their break up, she got married to famous cricketer and politician Mr. Imran Khan. Unfortunately, they also divorced with each other with mutual consent in the year 2015 only.
Her career as was started in the year 2006 from Legal TV. In the year 2007, she presented Sunshine Radio Hereford and Worcester. After that, she started working with BBC as a Broadcast Journalist. In the year 2013, she joined News One, a Pakistani news channel. Later on, she worked with various TV channels such as Aaj TV, PTV, Dawn News, Focus Neo TV etc.
Reham Khan Contact Details
Reham Khan Contact Address: Pakistan
Reham Khan Phone Number: n/a
Reham Khan Email ID: n/a
Due to security reasons, we are not allowed to share private information and contact details of Reham Khan. We recommend you to use below mentioned social media profiles/pages as well as important links to connect with her.
Reham Khan Official Website: www.rehamkhanofficial.com
You can visit her official portal by following this given link and get more information about her.
Reham Khan Social Profiles
Facebook Fan Page: facebook.com/OfficialRehamKhan
Twitter Handle: twitter.com/RehamKhan1
Instagram Handle: instagram.com/officialrehamkhan
You can send your messages, best wishes, compliments, reviews etc. through private message and open messages on social media platforms.
Important Links
Contact Page: www.rehamkhanofficial.com/#!contact/czpl
Follow the contact page of the official website of Reham Khan. Here you will find a contact form which will let you contact the official staff of the company.
Official Blog: www.rehamkhanofficial.com/#!blog/cww7
You can also read the official blog of Reham Khan, by following above link.
Videos: www.rehamkhanofficial.com/#!videos/c1pfh
Watch few of her selected videos on this link.


text:
Submitting an insurance claim for dental procedures can be a long and draining process that many are unfamiliar with. Luckily, any patient of Chagrin Family Dental receives complimentary help with filing any dental claims.
We Will Help Any Way We Can
Our Chagrin Falls team wants you to get the maximum benefit for the services provided. Dental insurance is, however, a contract between you and your employer. We do our best to give you accurate estimates of what insurance will pay, but ultimately, you are responsible for the balance due for services rendered.
What You Can Do
If you want more information on your benefits, call the number found on your dental insurance card and request a list of information during


text:
Pork Summit 2013
From indigenous barbecue and fresh sausage making to pairing whole hog market basket exercise, the 3rd annual Pork Summit was a feast for mind and stomach.
The National Pork Board hosted the 2013 Pork Summit April 26-28 at the Culinary Institute of America's (CIA) Greystone Campus in St. Helena, CA. State and regional Taste of Elegance winners won a trip to this exclusive, educational weekend to rub elbows with the foodservice industry's top media editors, CIA instructors, acclaimed chefs and wine experts.
Indigenous Barbecue
The National Pork Board's Director of Foodservice Marketing Stephen Gerike kicked off the event with the introduction of CIA Chef-Instructor Tucker Bunch and four featured chefs who presented their takes on regional barbecue.
The "locavore" movement tends to concern farmer's markets and regionally grown, raised and distributed foods, and the presentation showed how barbecue fits into that equation. Barbecue is legendary for being the subject of contentious debate, but Gerike and Bunch challenged the presenting chefs and Summit attendees to redefine barbecue from their area. Using historical research about native cooking techniques and platforms (e.g. wood-fueled smokers or buried in pits) and local flavorings and foods, the chefs developed their own indigenous barbecue versions using pork shoulders and local seasonings, sauces and rubs, brines, cooking methods and finishing touches – no ketchup or vinegar in sight.
Stephen Barber, executive chef at Farmstead at Long Meadow Ranch in Napa Valley, was challenged to define "Northern California barbecue," an area not known for that style of cooking. After extensive study of native cooking techniques, Barber found that people in California historically cooked for large groups using the abundance of produce in the area. To create his barbecue, Barber brined pork shoulders in sea water, local honey and laurel leaves, wrapped them in fig leaves, and buried them under fennel branches and hay in a pit of madrone wood. He served the pork with a sweet and spicy blackberry sauce with New Mexican chili and bronze fennel with Santa Maria piquinto beans.
John Fink, chef/owner of The Whole Beast in San Francisco, focused on Mid-Atlantic barbecue to represent his roots. "Barbecue for Virginians became a social gathering because they liked to party," he said. "There was a lot of hard cider, politicians, dancing and cooking of the whole animal because it was something they couldn't duplicate at home." Fink's rendition resulted in cider-brined pork cooked in an impressive, hand-constructed chimney oven using 370 bricks. He used applewood logs for heat and fresh green applewood stems and leaves as a smoke source. "I used oven bricks instead of traditional red bricks so the chimney would retain its heat," he said. Starting with a solid foundation of cinder blocks and more bricks spaced wide and deep-set in the sand, it took two people three hours to build the roughly five-foot-tall chimney oven for the live barbecue event later that evening. After brining the pork shoulder in hard apple cider, covering it with mustard and applesauce and cooking it for about 11 to 12 hours, Fink served the final dish with apple gastrique and corn bread.
Chef-educator, author and recipe developer Robert Danhi of Chef Danhi & Co. showcased Southeast Asian barbecue using a coconut shell brine and seasoning rub including spices like turmeric, galangal, Thai bird chilies and lemongrass. Danhi built his own rotisserie, modeled after those used in Southeast Asian street cooking. He used chunks of mangrove charcoal that he brought back from a recent trip to Malaysia as his heat source and added smokiness by trapping the smoke from coconut shells tossed into the fire. For a true taste of Southeast Asia, he served his barbecue pork with coconut long beans, chilies, garlic and tomato sambal.
Taylor Bowen-Ricketts of Delta Bistro in Greenwood, Miss. and a native of the deep South recreated her barbecue according to the "hot, flat, humid and slow lifestyle that goes hand in hand with slow-cooking," she said. Taking influence from the area's Mexican culture, her barbecue was a butterflied and moonshine-brined pork covered with chipotle-cayenne-cumin-spiked sweet potato mole wet rub with Southern scuppernong jelly made from sweet muscadine grapes. The pork was hot-smoked with pecan wood, pit-grilled and served with a black strap molasses "mop," a slaw made from pickled kudzu (a prolific southern weed) and plenty of good old-fashioned blues music.
Live Barbecue Dinner at Farmstead
After the demonstrations, Chef Stephen Barber invited guests to his indoor-outdoor restaurant Farmstead for a viewing and a taste of the four indigenous barbecue versions in action.
Chef Fink stood by his tower-like chimney, Chef Danhi kept busy at the rotisserie and Bowen-Rickets at her pecan pit, while Barber and two chefs dug his roasted pork shoulders out of the ground. Like a scene out of a farm wedding amidst a setting orange sun and rising blue moon, guests sat at long communal tables in the grassy outdoor space to feast on the featured barbecue dishes and accompanying sauces and sides.
Pork 101
Saturday's events kicked off with a Pork 101 class taught by Gerike, who once spent two weeks learning animal butchery at Texas A&M and raises his own hogs on his Maryland farm. Attendees learned about the pork industry from farm to fork, including the many breeds of pigs, production practices, animal care, meat quality and the science of converting muscle into meat, followed by a pork quality demonstration and tasting. He taught the chefs how to recognize positive quality attributes in fresh pork and the importance of selecting quality raw materials when cooking pork. He also presented an overview and demonstration of the chops that can come from one pork loin and the new USDA-approved names that go with them.
After Gerike's presentation, CIA Chef-Instructor Bill Briwa taught a segment on the art and science of brining and curing, then treated guests to a lunch of porchetta di testa that he prepared earlier in the CIA's teaching kitchen.
Pork Cooking Methods by CIA Chef-Instructors Bill Briwa and Lars Kronmark
Chef Briwa started the pork cooking method demos with a remake of veal tonnato using brined, slow-roasted pork and the traditional tuna topper.
Chef Kronmark demonstrated a Denmark-style pressed pork belly sandwich called rullepølse, layered with rillettes, cucumber relish, fresh grated horseradish, sprouts and a remoulade made with celery root and apple. For extra flavor, Kronmark rubbed the pork belly with allspice, cloves, juniper berries and lovage, a local California herb similar to parsley. He rolled, tied and simmered the meat for up to 2 hours before cooling and slicing thin on rye bread.
Sausage Making with Sausage Craft's Chris Mattera
Chris Mattera of Sausage Craft in Richmond, Va. demonstrated his sausage-making prowess, followed by a sampling of his featured favorites. Mattera also showed a video of his sausage "factory," which – despite its small size – sells 2,000 pounds of sausage a week to local restaurants and businesses as well as online.
An English major-turned-chef, Mattera learned the art of encased meats while studying and working in Italy. He stressed the importance of temperature control, balanced grinding and gentle mixing (or rather, folding) of the ingredients before stuffing the casings.
"Sausage is a ratio game," he said. "There are a few fundamental rules." Mattera uses a precise, balanced recipe for his basic Italian sausage, but beyond that, the opportunities for creativity abound – Sausage Craft has about 20 different versions. Mattera's Saturday Night sausage, a chopped version made with beer and Sriracha, was a crowd favorite.
Utilizing the Whole Hog with Chris Cosentino
Known for his fearless, waste-conscious, cost-effective and über-creative use of all parts of the pig, Chef Chris Cosentino of Incanto in San Francisco demonstrated his technique for breaking down a pig's head and offered ideas of what to do with each piece. Standing before a head with eyes, ears and all, Cosentino – armed with sharp knives and a saw – moved step-by-step through building Incanto's "Pig's Head for Two," displaying each element of the dish on a wood chopping board carved with the name of his restaurant. Fun fact: the chefs wear thick, striped aprons that are tough enough to stand up to a knife if there's a slip during butchering.
From braised, roasted and spice-rubbed pork jowl pastrami to fried pig ears, beet-pickled tongue, pork jus-simmered snout and fried head cakes with brainnaise (yes, that's mayonnaise made with brain), Cosentino showed the possibilities are boundless when it comes to working with whole pigs – and by using the whole animal, chefs and operators can create an endless array of dishes. The celebrity chef and winner of Season 4 of "Top Chef Masters" even saved the leftover bones and scraps for a pork demi-glace, and the pig's soft palette at the roof of the mouth, commonly used in Chinese cooking, was braised and sliced into a fresh radish green and herb salad.
"When you travel out of the country you realize how much we throw away. It really changes the way you run your restaurant," said Cosentino, the creator of OffalGood.com, an educational website and online guide for offal cooking enthusiasts, and author of the recently released Beginnings: My Way to Start a Meal, which he signed for guests at the summit. "It's not fear factor at my restaurant – it's just an option. You don't have to yell at anyone to eat a carrot but sometimes you have to 'yell at people' to get them to eat cuts of meat they don't recognize. In the end, though, those new tastes and textures become new and exciting taste memories."
Wine & Food Pairing
At the Rudd Center for Professional Wine Studies, wine expert and owner of Tannin Management Rebecca Chapa and CIA Chef-Instructor Bill Briwa led a wine and pork pairing seminar featuring wines from local Napa Valley Vintners. Chapa gave a detailed overview of Napa Valley wine production and the diverse terroir of the heavily volcanic soil area. Briwa continued the class with a wine evaluation and food pairing sensory exercise. Using plain, unsalted roasted pork loin as the base, students were instructed to first sip the wines, then pair the pork with available additions, like cheese, herbs, sea salt and olive oil to see the wine's effect on the food. The takeaway lesson: start with the wine first, then bring up the acidity, salt or fat in the food to balance with the high or low pH of the wine. After class, the CIA opened its terrace for a reception overlooking the beautiful vineyards and expansive herb garden below. The reception featured Napa wines from the afternoon presentation: Girard Sauvignon Blanc, Frog's Leap Chardonnay, Matthiasson Rose, Elizabeth Rose Pinot Noir, Cochon Syrah Phoenix and Faust Cabernet Sauvignon.
Market Basket Competition
Sunday was a day in the kitchen. After breakfast at the CIA, Gerike and Cosentino led a half-hog butchering demonstration. Gerike broke his half down according to the common breaks used in foodservice following the Institutional Meat Purchaser Specifications. Cosentino broke his down to best utilize the animal's parts in his independent restaurant. The banter between Gerike and Cosentino kept the attendees laughing. After the butchering demo, guests were grouped into teams led by one of the presenting chefs and tasked with developing a menu of a shareable starter, an original sandwich, and a shareable entrée for two using half a hog and whatever fresh vegetables, herbs, seasonings and other foods they chose. One of the dishes had to feature a fresh sausage. With three hours to cook, seasoned chefs and editors alike worked together to prepare and present platters of their creations for the day's lunch.
After a long day in the kitchen, guests were free to explore Napa Valley and nearby Yountville Sunday evening before returning home the next day.
The Takeaway
Education is the goal of the Pork Summit, and chefs and editors emerged with a deeper understanding of all things pork. From indigenous barbecue and animal welfare to butchering and fresh sausage making, attendees left with professional knowledge and relationships they will use throughout their careers – and some delicious memories as well!
A Conversation With Tucker Bunch
Growing up in Louisiana, CIA Chef-Instructor Tucker Bunch was raised on BBQ. After moving to California, he began to question what defines good, local BBQ.
Barbecue isn't solely the domain of the South. CIA Chef-Instructor Tucker Bunch believes that tender, delicious barbecue pork is possible from every region – as long as chefs use local ingredients to make it distinctly their own.
As a kid in Louisiana, good barbecue was second nature to Bunch. After graduating culinary school and working in several Houston kitchens, including as chief operations officer and executive chef for Cresecent City Beignets and as the research and development chef for Joe's Crab Shack, Bunch moved to California to teach at CIA-Graystone. The concept of indigenous barbecue is one Bunch has been developing since he left the South, and he asked the chefs at Pork Summit 2013 to weigh in.
We caught up with Tucker post-Summit to learn more about what makes local barbecue so great.
NPB: What inspired you to get involved in the culinary arts and how did you decide to become a Chef-Instructor at the Culinary Institute of America?
Chef: I was raised in Louisiana, with food at the center of every family and social encounter. This didn't seem noteworthy as a child, but I realized not everyone shared this worldview when I went to college. After a number of "unproductive" semesters, I was called home and brought to task over my failing formal education. I chose to attend culinary school without knowing much about the industry, but with confidence that I would always be fascinated by it. I worked in just about every segment of foodservice, but mostly fine dining, and I eventually opened my own restaurant that harkened back to the foods I grew up with in Louisiana. After the sale of my business and being a new parent, I was looking for a new and more stable career. Teaching offered that opportunity. What I didn't anticipate was just how deeply fascinating the world of food is at the academic level. "Geeked" works better to describe the preoccupation with food that I share with my peers and my students. That first hunch about the industry always being fascinating is more true now than it was when I was in college.
NPB: In general, what is your food philosophy? What is it in regards to barbecue?
Chef: My personal food philosophy has been most strongly shaped by travel – to Italy in particular – and I have a Southerner's appreciation for spice, sweet-sour and stews. I cook simple food; dishes that rely on a minimum number of ingredients cooked with good technique, restraint, and a sense of balance. With regards to barbeque, I'm at a crossroads. I grew up on Memphis-style sweet and sticky and that's what tastes correct to me. Over the last two years, Stephen Gerike and I have been formulating a new framework for barbeque, one that's less of tradition and more about fitting into the framework of my personal food philosophy and the notion of what's local, seasonal and reflective of my community.
NPB: How has your Southern upbringing affected your love of barbecue? Chef: It's a birthright. I never gave it any consideration until I moved to California and was confronted with the absence of good barbeque options. NPB: What's the most vivid barbecue memory you have from growing up?
Chef: Barbeque was something we went out for, rather than something my family cooked. We understood that the people behind the counter knew things about barbeque that we did not. Those skills were passed from person to person, not learned in books. Those old men were masters of their craft and anything we might attempt would be a distant second. We always went to the best in town and almost always took it home to eat. It came wrapped in white butchers paper; sliced pork, garlic sausages and ribs. Sauce was tomato-based, sweet and sour, with distinct Louisiana-style garlic and cayenne notes. Sides consisted of densely seasoned baked beans, slaw, potato salad, and cheap white burger buns. Everything was sweet. I remember the warmth of the wrapping paper, the opening and the escape of steam and the aroma of smoke.
NPB: You now live in Northern California. What type of barbecue are you finding and how is it different from other regions?
Chef: The few barbeque joints in Northern California that I have visited tend to suffer by comparison. Most are copying the style of some other place and are doing a middling job of it. The meat is consistently dry and overcooked. Tri-tip, a cut of meat that's frequently marketed as "barbeque", doesn't really qualify. First, it's grilled and second, it's beef. As a chef who teaches butchery, I can think of a number of cuts of meat more suitable to grill, or even to barbeque. I've never found an appreciation for it. Sorry, California.
NPB: Can you tell us a little about the history of barbecue and its American roots?
Chef: Barbeque, the word and the cooking technique, are a loan from the aboriginal people of the Caribbean islands. The first mention dates to the mid 1600s. Meaning "sacred fire pit," the word describes a grill for cooking meat consisting of a green wood platform propped up on sticks with a low fire beneath. I imagine this form of cooking suited early European explorers and settlers – easy, transportable and well-suited to primitive conditions. The first recognizable "barbeques" appeared in the Carolinas in the early 1800s as church picnics and political rallies. Pork, slowly cooked over an outdoor fire, provided a feasible and economical means to feed a large number of people. Pork, apple cider vinegar and hickory were all cheap local resources that tasted great together.
NPB: There are many styles of barbeque in the US and they all compete for the title of best barbeque. What style is your favorite?
Chef: I'd point back to Louisiana, but it's been so long since I've lived there it's more of a memory. Louisiana-style would be closest to Memphis, but a little different. The styles are a way for people from elsewhere to categorize regional similarities, but they don't take into account the differences within a region. So if you insist, Memphis, but I dislike those broad generalizations more and more these days.
NPB: In your opinion, how do different cultures and immigrant populations influence the barbeque of a region?
Chef: Every pitmaster has cultural bias that slips into the flavor profile of their food. Move to a different region and those influences impress themselves differently. I see barbeque in its earliest and most primitive form on the Eastern seaboard as being the product of English sensibilities; a larger version of the Sunday roast. The ubiquitous banana pudding is simply an Americanized trifle. Beverage of choice? Tea! The flavors of Louisiana food were shaped by the French, Spanish, African and Caribbean cultures that populated the state, thus tomato, garlic, paprika, cayenne and allspice. Generally, barbeque sauces are sweeter the farther west you go. Sweet barbeque in the Mississippi river basin was likely the result of sugar and molasses being local resources from Louisiana. Sugar was cheaper, and used in greater quantity.
NPB: Why do you think pork is so often the protein of choice for barbeque? Is there any historical reason?
Chef: I'd point to its expense, or lack thereof. Swine have large litters and reach maturity within months. They are well suited to the weather of the American South. Pork could be raised in pens and fed table scraps, or grazed on pasture, or even allowed to range freely, harvested as occasion or need dictated. Most importantly, due to its fat content and the structure of its protein, pork is uniquely suited to barbecue. It's tasty and was appreciated by nearly everyone. During the time that barbeque first appeared, beef was not yet a large industry. In the early 1800s, most cattle were beasts of burden and beef didn't appear as frequently on the Southern American table.
NPB: At the Pork Summit in St. Helena, CA, you presented the concept of indigenous barbecue to the chefs and then posed the question, "What would barbecue look like if it were allowed to be shaped by your region and sense of place?" What inspired this idea and why do you believe it is so important to deconstruct barbecue as we know it?
Chef: As exemplified by modern chefs such as Adam Perry Lang, the skill of old pitmasters has been decoded. It can be possessed by any cook interested enough to pursue the craft. If the unique styles of barbeque that exist in the South are to be respected, I don't see the value of having a chef in California, New York, Arizona or South Dakota copy the food style of some other region. If a chef doesn't own the style of food they cook, they don't invest in it as deeply as if it was their own creation. What I also see are barbeque joints all over the West phoning it in. It's not their style, so why do they care to do it well, or badly, and who would know enough to criticize? The take away isn't that with diligent study you can cook North Carolina-style barbeque better than they do in North Carolina. The takeaway should be that you have the skills to make whatever kind of barbeque you want, and that its creation should be influenced by the same forces that shaped the styles we know and appreciate. Make it yours, and make it local.
NPB: How would you recommend approaching the concept of localizing barbeque? What needs to be taken into consideration?
Chef: When Stephen and I dug deeply into what defined existing styles, we were constantly reminded of how local barbeque was. With that knowledge in mind we formulated the following framework:
- Local Hogs:
- What breeds would thrive in your area?
- What would they be eating and how would that effect fat development and flavor?
- Would they be market weight or feeder pigs?
- Local Fuel
- What aromatic hard wood, fruit wood or nut woods are indigenous or abundant in your region?
- Would the fire source be split wood or charcoal?
- Would you use one wood for heat and another for its smoke quality?
- Would the wood be seasoned (dried) or green?
- Local Resources
- Where does the salt come from for your dry seasoning? Sea or salt mine, coarse of fine?
- What type of pepper would you use for heat?
- What aromatics would be used? – onion, garlic, spices, etc.?
- What source of sweet? – cane, palm, honey, molasses?
- What sour? – vinegar, sumac, citrus?
- Local Cultural Influences
- What cultures would influence the flavors and ingredients of the sauces, condiments, sides, and beverages that would accompany the meal?
- Spice? What kinds and how spicy?
- How sour?
- Would sweet be used sparingly or with abandon?
- What sides complete the meal?
- What indigenous ingredients might be used?
- What equipment?
NPB: At Pork Summit, four different chefs presented their indigenous barbequed pork shoulder. Was there any approach that stood out in your mind?
Chef: Stephen Barber's use of fennel tops, hay and buried pit cooking. It was totally different to what I might have envisioned as Napa Valley barbeque, but in keeping and deeply resonant.
NPB: Are there specific resources you would recommend for a chef looking to explore their own style of regional barbeque?
Chef: No specific resources are needed, save for imagination and perhaps a trip to the library. Imagine the challenges and opportunities present a century ago when people endeavored to feed themselves. Don't burden yourself with preconceived ideas of what barbeque is supposed to be. Talk to your neighbors, friends and peers that are lifelong residents of your area. Don't ask them what kind of barbeque they like, but rather, discuss the history, ingredients, cultures, and resources that define the region. Weave those ingredients and resources into the framework above. Try it out without fear of failure. If the result is not as tasty as you'd hoped, learn from it. You spent $30 and a pleasant weekend pursuing your craft. There's no failure in that. Do it again. Keep working on it until it's tasty and representative of you and your region. Make it yours, and make it local.
NPB: What are your top five favorite pork dishes in the Napa Valley and where are they?
Chef: One dish looms so large as to blot out the memory of all others – the Lucky Pig by Chef Brandon Sharp, of Solbar at Solage Calistoga.
Northern Cali BBQ
Chef Stephen Barber uses local chiles, juniper berries, fennel and fig leaves for tender barbecued pork shoulder that's distinctly Californian.
5 Duroc bone-in pork shoulder,
10 dried New Mexican chiles, toasted and ground
100 fig leaves,
25 fennel branches,
Hay, as needed
1/4 cord Madrone wood,
1/4 cord oak wood,
Shovel, on hand
20 bricks, or river rocks
Pork Butt Brine:
3 gallons of sea water, reduced to 2 gallons
6 bay leaves,
1/2 cup honey,
2 TBL juniper berries, California
Blackberry and Fig BBQ Sauce:
3 cups blackberry vinegar,
8 oz wt dried mission figs,
6 oz wt blackberries, ripe
20 grams dried New Mexican chiles, roughly 6
3 cups of sea water,
3/4 cup honey,
4 wild onions
Pork Butt Brine Preparation:
- Reduce 3 gallons of seawater to 2 gallons to adjust the salinity to roughly 7%
- While the water is still warm, stir in the remaining ingredients and cool
- Pour over pork butts and brine for 24 hours
- Combine all ingredients and simmer for 30 minutes
- Blend or run through food mill
- Light large fire with ½ the Madrone wood and ½ of the oak wood
- Dig pit in ground – 2 feet wide, 5 feet long and 3 feet deep. Line with bricks or river rocks
- Soak the hay in water
- Remove butts from brine and dry with towel
- Grind the 10 New Mexican chilies and season butts
- Place butts on hot grill to get a little color and caramelize
- Lay out fig leaves so they make a nice, thick sheet and roll the pork butt so that its completely covered. Secure with bailing wire
- Shovel coals that have gathered over the last 2 hours and place in pit.
- Throw a few more pieces of wood on and allow to burn down half way. This should take about 45 minutes. By this time the bricks and ground around should be good and hot
- Remove about half of the coals and pile next to the pit
- Working quickly,
- Place a bed of fennel branches in the bottom of the pit.
- Follow this with a layer of wet hay.
- Place the fig wrapped pork shoulder on the hay.
- Follow this with another layer of hay on top of the butts.
- Place another layer of fennel branches on top of the hay.
- Cover with dirt until the hole is level with the ground.
- Place remaining coals on top of dirt
- Throw 5 to 7 logs on coals
- Now you're ready to walk away. You will want to keep those coals going on top. This will require the fire to be tended every hour or so
- The butts will be ready in roughly 8 hours. The internal temperature should be around 190
- Remove butts from the ground and allow let rest for 20 minutes
- Pull and serve with BBQ sauce
Southern-Style BBQ
Taylor Bowen-Ricketts of Delta Bistro in Greenwood, MS barbecues moonshine-brined pork with a chipotle-cayenne-cumin-spiked sweet potato mole.
1 blade pork roast, (pork butt)
2 quarts water,
1/4 cup corn liquor, (moonshine)
3/4 cup Blue Lake Honey,
1/2 cup salt,
4 quarts water,
1 ham bone,
2 carrots, rough chop
3 onions, rough chop
1 teaspoon cayenne pepper, fresh
Mole Rub:
1 cup cocoa,
1 cup pecans,
8 oz wt Scumpernong jelly,
16 oz wt fig preserves,
16 oz wt sweet potato butter,
2 onions,
1 cup garlic, peeled
1/4 cup chipotle chiles,
2 TBL cayenne,
1 teaspoon cumin,
1 teaspoon cinnamon,
1/2 teaspoon allspice,
1 cup apple cider vinegar,
3/4 cup malt vinegar,
1/2 cup rice vinegar,
2 cups molasses, blackstrap
3/4 cup brown sugar,
3 TBL garlic, pureed
1 pound butter,
1 teaspoon ginger, fresh ground
1 teaspoon cloves, fresh ground
1 TBL plus 2 teaspoons cayenne pepper,
3 TBL ancho chiles, chopped
1 TBL dry mustard,
3 TBL salt,
2 teaspoons black pepper, fresh ground
1/2 onion, juiced
2 jalapeno chile, fresh
3 lemon, juiced
1 lime, juiced
4 sardines
- Debone butt, roast bone and reserve for broth
- Cut butt in a spiral formation ending in a long, wide "hanger steak" looking piece of meat.
- Brine meat and cure for 24 hours
- With roasted bone, combine broth ingredients and simmer for one hour and strain
- Combine all ingredients of the mole and process into a thick paste
- Remove pork butt from brine, smother with mole' and smoke for 3 hours at 250 degrees F (approx.)
- Combine
- Pull from smoker and transfer to grill. Cook till colored and tender, marinating with broth and mop.
- Eat!
Serve with warm pickled kudzu and pork tamales.
Balinese BBQ
Robert Danhi of Chef Danhi & Co. showcased Southeast Asian barbecue using a coconut shell brine and a spice rub with turmeric, galangal, and Thai bird chilies.
2 whole pork shoulder, bone-removed and butterflied
20-30 pounds Indonesian Mangrove Charcoal,
Coconut Brine:
3 mature coconuts, whole
3 cups coconut water, (if there is not enough add water as needed)
5 oz wt sea salt,
5 oz wt sugar,
Spice Paste:
10 shallots, roughly chopped
10 cloves garlic, chopped
2 inches fresh ginger root, thinly sliced against fibers
2 inches galangal, thinly sliced against fibers
2 inches turmeric, fresh, chopped or ½ tsp. dried turmeric powder
6-10 red Thai bird chiles, chopped
3 long red chiles, chopped
14 stalks lemon grass, trimmed, very thinly sliced
10 Kaffir lime leaves, thinly sliced
5 candlenuts, crushed
1 TBL cumin seed, toasted deep brown, ground coarsely
1 teaspoon coriander seed, toasted, ground
2 teaspoons white peppercorns, ground coarsely
5 Balinese long pepper "corns", ground
1 TBL Indonesian shrimp paste 'Trassi", roasted (Substitute Malaysian belacan)
1 1/2 TBL sea salt,
1/4 cup Indonesian palm sugar "Gula Jawa", grated
Basting Oil:
1 inch turmeric, fresh or ¼ tsp. dried turmeric powder
1/4 cup coconut oil,
Coconut Long Beans:
1/2 cup coconut oil,
8 shallots, sliced thinly
20 cloves garlic, sliced thinly
1/4 cup fresh ginger root, minced
4-6 long red chiles, minced
1 TBL black pepper,
2 quarts long beans, cut into ½" pieces
1/2 cup water,
1 teaspoon sea salt,
3 cups coconut, fresh grated–stirring constantly, over medium heat, dry roast in wok or oven until about 25-50% is golden brown
Tomato Sambal:
40 dried long red chiles, seeded, soaked, drained
24 shallots, chopped
16 cloves garlic, chopped
1 1/2 cups vegetable oil,
2 teaspoon sea salt,
1/4 cup dark brown palm sugar "Gula Jawa", grated
4 cups tomatoes, small, diced
1 cup water
- 24 hour Brine: Crack coconuts over a large bowl using the back of a cleaver or heavy chefs knife, making sure to save water for brine!! Remove meat removed for side dish and save cracked hard shells to be used for the smoking. Remove meat from shells and save for Coconut Long Bean Recipe and the shells for smoking the pork. Combine 1 cup of coconut water with salt and sugar and bring to a boil for 1 minute to dissolve. Cool to room temperature and add the remaining coconut water.
- Spice Paste Stuffed Pork: Grind all the spice rub ingredients until a semi-fine paste. Massage paste into inside surfaces very well. Fold it back up and tie it tight.
- Brining: Transfer pork shoulders into 1 or 2 bags, fill with brine and vacuum seal and brine for about 18-24 hours.
- Preparing Barbeque: Start about 5 lbs of solid wood charcoal. Adjust rod/skewer to about 24 inches above coals.
- Skewering and Roasting:
- Basting Oil: Combine turmeric and coconut oil and puree until fine (or use mortar and pestle to make turmeric a paste then add oil).
- Securing Pork: Remove pork from brine, rinse briefly, pat dry. Secure on rotisserie rod/skewer. Place on rotisserie, adjust motor to a constant slow rotation.
- Cooking Process
- Every 30-60 minutes: Lightly baste the pork with coconut oil until it's used up.
- Every 30-60 minutes: Add a coconut shell to outlying charcoals to create smoke.
- As Needed: Add coals, keep them away from directly under the pork and control air flow to try to maintain a 200-250°F (95-20°C)
- Try To: Keep all sides mostly covered, as to hold in smoke and keep an even heat.
- Cooking Time: 7-9 hours dependent on consistency of heat. Fork inserted should be able to easily flake meat and outside should be a deep brown color.
- Rest and Slice: Remove from rotisserie, do not remove rod, cover loosely with foil and rest 45 minutes at warm room temperature. Remove skewer/rod, remove all string and slice as needed.
Coconut Long Beans Preparation:
- Heat oil in wok or other large pan, stir fry sliced shallots until begin to brown, add garlic slices and continue until garlic become golden brown. Add ginger, chilies and pepper. And cook for additional 30 seconds.
- Add beans, water and salt and cook through, fold in coconut. Taste and adjust seasoning.
Tomato Sambal Preparation:
- Grind chilies, shallots, garlic, into a smooth paste. Heat oil over medium heat, add paste and fry over oil begins to separates from puree.
- Lower heat, add shrimp paste, salt, palm sugar, tomatoes and water and bring up to boil. Continue to simmer over medium heat stirring often until oil separates again, sambal become darker and raw tomato aroma has subsided.
- Cool to room temperature.
My lifelong quest to taste noteworthy versions of whole roasted pigs has taken me to Bali several times – specifically to Ubud and Ibu Oka restaurant has mastered this craft of Babi Guling. The Pork Summit 2013 Indigenous Barbeque Challenge inspired me to use this traditional whole hog preparation and transform it into a shoulder only version that utilizes the whole coconut for the brine, smoke and side dish! Mangrove Tree Charcoal…well, I brought it back in my suitcase from just down the street from my house in Malaysia, where they roast whole chicken wings with their smoky goodness.
Mid Atlantic BBQ
John Fink, chef/owner of The Whole Beast in San Francisco, focused on Mid-Atlantic barbecue to represent his roots.
6 each pork shoulder,
Pork Brine:
1 gallon apple cider,
3 each 24 fl oz bottles hard cider,
12 each tart green apples, (gala, Macintosh, crab)
1 quart apple cider vinegar,
3 cups sea salt,
1 cup caraway seed,
1 cup black pepper,
Apple Sauce/Wet Rub:
24 each tart green apples, reserve peels and cores
1 quart apple cider,
as needed water,
as needed demerara sugar, (crystalized sugar cane juice)
Dry Rub:
2 cups sea salt,
1 cup black pepper,
1 cup dried fish pepper,
1 cup caraway seed,
1 cup sugar,
Apple Cider Gastrique:
1 gallon apple cider,
1 quart apple cider vinegar,
3 cups sugar,
Braised Sauerkraut:
2 cups cider vinegar,
1 quart water,
1/2 cup caraway seed,
1 case green cabbage, shrededd
1/4 cup sea salt,
2 cups apple juice,
8 cups cornmeal,
8 cups wheat flour,
3 cups butter, melted
16 each eggs, separate whites and yolks, whipped
1 cup lard, melted
2 quarts buttermilk,
as needed water,
to taste salt
- Brine pork for 1-2 days
- Remove pork and let dry overnight
- Rub pork with dry rub and then a small amount of the apple sauce (holding some back for a side dish)
- Hot smoke the pork shoulder in a chimney with Green Applewood (soaked) until tender, roughly seven to eight hours
- Make applesauce by combining all ingredients and reducing until apples are tender
- Make simple syrup with peels and corns, strain
- Put apples through food mill and season to taste, use apple simple syrup to season if necessary
Dry Rub:
- Combine all ingredients in a spice blender and process until fine ground
Apple Gastrique:
- Reduce cider and vinegar together until a medium to thick nappe
Braised Sauerkraut:
- In a tilt skillet toast caraway seeds using apple vinegar until fragrant
- Add remaining ingredients and cook until cabbage is tender
- Season to taste
- Combine dry ingredients
- Combine water, melted lard, yolks
- Whip egg whites until foamy
- Fold in ingredients
- Let rest overnight
- Bake until golden brown at 400 degrees F
Serve with apple gastrique, applesauce, braised sauerkraut and unleavened cornbread.
Image Gallery
Images from the 2013 Pork Summit


text:
Carter's Dino-Print Dress Size 4
In stock
7-Day No Questions Asked ReturnsCondition
Excellent Excellent condition. Used but with minimal signs of wear.
Sweet dino-print dress with long sleeved and button front.
Nationwide shipping for $6.99 per order All shippable products ship for either $6.99, $9.99 or $12.99 based on weight. Multi-product orders will automatically default to the highest shipping rate product in cart or to $12.99 for orders above 8lbs.
Orders over $65 ship free FREE shipping on orders over $65 up to 8lbs. Orders over 8lbs will ship for $12.99
Clothing Size
Notify me if the price drops
No Questions Asked Returns within 7 Days of Purchase


text:
Author(s): myvillages.org Staff (Contribution by)
art theory | theory & criticism
An investigation through texts, interviews, and documentation of the complex relationship between the urban, the rural, and contemporary cultural production. What, and where, is "the Rural"? From the rocks that break a farmer's plough on a field in Japan to digital infrastructures that organize geographically dispersed interests and ambitions, vast parts of our lives are still connected and dependent on resources, production, and infrastructures located within rural geographies, and the rural remains a shared cultural space. This anthology offers an urgent and diverse cross-section of rural art, thinking, and practice, with writings that consider ways in which artists respond to the socioeconomic divides between the rural and the urban--from reimagined farming practices and food systems to architecture, community projects, and transnational local networks. Edited by three artists who have been working within rural situations and communities for the last twenty years, this anthology is formed as a document, tool, and navigation device for future artistic practice in which "the rural" is filtered through a lens sharpened by an audience-based model of art that practices from within the culture it addresses. Artists, practitioners, and organizations surveyed include Lara Almarcegui, Archstoyanie Festival, Joseph Beuys, Lina Bo Bardi, Melanie Bonajo, Echigo-Tsumari Art Triennale, Olafur Eliasson, Fieldwork, Amy Franceschini, Rainer Ganahl, Fernando Garc a-Dory, Grizedale Arts, Hans Haacke, Sigrid Holmwood, Jatiwangi Art Factory, Brian Jungen, Anastasia Khoroshilova, Tea M kip , Renzo Martens, M12 Group, Nikolay Polissky, Marjetica Potrc, Katerina Seda, Robert Smithson, Rirkrit Tiravanija Writers include Kenneth Anders, Sacha Bronwasser, Homi K. Bhabha, Hal Foster, Ivan Illich, Steven Jacobs, Julia Kristeva, Henri Lefebvre, Marco Marcon, Georgy Nikich, Carolyn Steel, Vandana Shiva, Paul O'Neill, Mike Pearson, Doina Petrescu, Miranda Pope, Natalie Robertson, Paul Roncken, Rosemary Shirley, Sue Spaid, David Teh, Reinhardt Vanhoe, Colin Ward


text:
HANOVER, Md. (WJZ) — Maryland Live! makes room for poker.
Pat Warren reports on the latest addition to the multi-million dollar moneymaker.
It's 10 a.m. and Angelo Farrer is having a good day.
"I just got here. I went over to this roulette table right here and I won $1,000. So yeah, it's been great so far," Farrer said.
And gaming at Maryland Live! is about to get better.
Maryland Live! breaks through to the next big thing–a 15,000 square foot, 52 table poker room.
"Oh, that sounds incredible. I can't wait," said Farrer.
"It's more a hand-to-hand combat with other people as opposed to trying to beat the casino where the odds aren't in your favor," said Mike Smith, Maryland Live!
Maryland Live! is already on record as the highest casino revenue maker on the East Coast. Imagine what happens when the poker room opens.
"I think it's going to add to it. I think it's going to be great," said Mike Barrash.
Maryland Live! will host the Players Poker Championship Aruba Satellite Tournament as part of its grand opening.
"Everybody feels like they're on an equal playing field when they play poker. You can't go really play golf against Tiger Woods, but you can play poker against the best poker players in the world," Smith said.
And the poker room will add 300 jobs to the casino's 2,400 person workforce.
The tentative grand opening for the poker room is August 28.
That opening date is contingent on getting final state approval.


text:
They Live
Director: John Carpenter
Cast: Roddy Piper, Keith David, Meg Foster
Review by Brian M. Sammons
They Live, a fun, silly, action packed sci-fi flick with a message was made back in 1988 and was famous horror director John Carpenter's take on Reganomics and how the rich chew up and spit out the poor. Yep, made way back in 1988 … alright I've got to say it: how damn sad is it that this movie seems even more relevant now? Twenty plus years later and things have only gotten worse? Where is all this Hope and Change™ we've been promised? OK, that's about as political as I want to get in this review, less I start ranting and this is not the place for that. Still, like they say, "the more things change…"
On to more pleasant things. Scream Factory continues its nefarious plan of taking over the hearts and minds of every horrorhead on the planet with an awesome looking High-Def transfer of this quirky Carpenter classic. Man do I love this freaky and funny flick. No it's not perfect. It not even in the top five of John Carpenter movies, but it is still enjoyable as all hell and a far sight better than all of the Carpenter movies that would follow it. I am thrilled to dancing (and I don't dance) that this movie is now out on Blu-ray. Now if you're a fan of this flick then you should be happy too as this is hands down the best edition of this movie to ever come out. If you have yet to see this film then be sure to put on your special sunglasses and let's give this movie a good long look.
This film has onetime WWF (or is that WWE now?) perennial bad guy "Rowdy" Roddy Piper playing a down on his luck everyman … an everyman who looks like he can totally beat the crap out of most people, but I digress. The Rowdy One is homeless and wanders around L.A., finding work when and where he can, making friends with fellow hard working man Keith "Childs from Carpenter's The Thing" David, and eventually coming across a box of very special sunglasses. How special can sunglasses be? Well they turn everything Roddy sees black and white. Why? Because that was how we were meant to see to the world, but someone, something has colorized us. In addition to B&W vision, Roddy sees that behind every advertisement, billboard, book cover, and every page in a newspaper or magazine are subliminal messages like marry and reproduce, no independent thought, stay asleep, and my favorite, which can be found on money; this is your god.
If that wasn't bad enough, our hero soon sees who's behind this massive manipulation on a global scale: space Republicans. Hey, just saying what John Carpenter said they were, so don't get mad at me. But seriously, they are skull-like-faced aliens who have taken capitalism and consumerism to intergalactic levels. Earth is their third world (or perhaps fourth, fifth, or sixed world they've done this to, the movie never says) to use and exploit for all we're worth and then get tossed away. They are our lords and masters in every sense of the world, keeping humanity focused on banal B.S. while they manage every aspect of our lives to make sure we never get a fair deal, an even chance, or any breaks other than the little ones they choose to give us, like crumbs from their table to their loyal pets. Yeah, pretty dark, made all the more so because it sounds believable. These aliens don't want to eat us, impregnate us, anally probe us, or wipe us off the plant so they can colonize it. No, they just want to use the hell out of us. They want to keep us scratching in the dirt while they live high on the hog from the sweat of our labors. They wish to utterly control us from cradle to grave and there is no way in hell they'll ever see us as anything other than a resource to be used, and certainly never as equals. See what I mean when I say this movie is even more relatable now than when it was made?
Thankfully the movie's somber message is lightened up with some alien-shooting-in-the-face action, catchy one-liners, and surprisingly proficient acting chops from Roddy Piper. I guess all those years of professional wrestling trained him well how to fake things. Zing! Besides its "fight the man" message, this movie is best known for two slices of awesomeness. First there is an alley fight between Piper and David that is so long, drawn-out, and amazing that it has become part of pop culture, so much so that it has been referenced in many movies and TV shows including a great reproduction on South Park. The other is one of the best '80s-tastic, badass lines of all time when Roddy Piper goes into a bank with a shotgun to cancel some aliens' checks. Upon everyone seeing him and gasping, he says in perfect deadpan, "I have come here to chew bubblegum and kick-ass and right now I'm all out of bubblegum." Damn that's magical. This is just a brief example of some of the unadulterated cool and fun to be found in this movie and why I love it so.
The new Blu-ray from the cool dudes over at Scream Factory once again shows that they are trying their best to become the favorite BD releaser for horrorheads everywhere. With now five stellar discs out I am comfortable saying that Scream Factory is today what Anchor Bay use to be. If you're a serious horror DVD collector then you know how high of praise that statement is. As for their latest release it is at leaps and bounds better than the bare bones Universal DVD that I had in my collection before this. First and foremost there is an audio commentary with director John Carpenter and star Roddy Piper that was both informative (thanks largely to Carpenter) and entertaining (thanks largely to Piper). Yes it's a port over from an older DVD edition, but at least it wasn't left off like other Blu-rays do. In addition there is a 10 minute interview with director John Carpenter. There is a tiny five minute interview with the woman with the most memorable eyes in movies, Meg Foster. But really, only five minutes? That's all you could get with her? That almost begs the 'why bother' question. The awesome actor Keith David also has a short 11 minute interview that is extra cool because not only does he discuss They Live but his role in another John Carpenter movie, The Thing. Then there is a combo interview with the director of photography, the stunt coordinator, and the co-composer that runs just over 11 minutes. There is an eight minute behind the scenes/making of bit of marketing that was made back in 1988. A neat bit of extra fluff was a collection of some of the fake commercials that could be seen on the televisions during the movie. TV spots, a still gallery, and trailers bring the extras to a close.
You know, you just need to buy this new Blu-ray, it's as simple as that. Come on, it's They Live, on Blu-ray, looking great, with some cool extras, and it's from Scream Factory. Support this new genre focused arm of Shout! Factory so they continue to put out groovy movies at a steady pace. Not only does this company deliver the goods, but they are doing more for horror on High-Def than anyone else right now. So do yourself a favor, and at the same time show them some love, and get this kick-ass new Blu-ray when it comes out November 6th.