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Versatility to Match the Job full story
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I often feel that humankind's greatest gift, the one that makes the opposable thumb worth all the trouble it gets us into, is laziness. Without the burning desire—indeed a hardwired mandate—to expend the least amount of energy and resources to accomplish a...
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Canadian Chihuahua Rescue and Transport
5899 Leslie Street, P.O. Box 23555, Toronto, Ontario, M2H 3R9
Registered Charity #BN 86399 3887 RR0001
Toll-free number: 1-877-783-7333
"There is no one on earth more deserving of help than a good dog who has given its heart and soul to its family and then lost its home." — Annie Simon |
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Le Havre midfielder El-Hadji Ba yesterday confirmed via French newspaper L'Equipe that he has agreed a three-year contract with Sunderland.
Luis Suarez turned in an unforgettable performance for Liverpool, one that will be etched in the history books, scoring four goals and adding an assist, as the Reds steamrolled Norwich City 5-1.
Yaya Toure scored twice as Manchester City saw off West Brom 3-2 to clinch only their second away Premier League win of the season.
Bryan Oviedo scored his second goal in as many starts since filling in for the injured Leighton Baines, and it was the only goal of a tightly fought game with Manchester United.
Nicklas Bendtner hasn't seen much of the field this season but he got a start and the match-winning goal for Arsenal against Hull at the Emirates.
As if there were any doubt about the quality of the player Arsenal bought over the summer, he has responded with a goal and two assists since headlines started popping up about his lack of production.
It has seemingly been forever since Danny Graham scored a goal and that streak continued today as he started but didn't score in Hull's 2-0 loss to Arsenal.
Lewis Holtby's first Premier League goal gave Tottenham an important 2-1 win over Fulham at Craven Cottage.
Ashkan Dejagah's driven opener gave Fulham the lead against Tottenham but they could not hold on and conceded two late goals to lose and remain in the relegation zone.
Eden Hazard was spectacular with two goals and an assist in a wild 4-3 win at the Stadium of Light.
Ravel Morrison was booked after the final whistle yesterday for pushing Crystal Palace defender, Joel Ward. There was the potential for further punishment from the FA but the matter is now closed.
Moussa Dembele, the young French striker, made his Fulham debut last weekend against West Ham United. He could face his namesake, Belgium and Spurs midfielder Mousa Dembele (note the lack of a second "s"), today as Spurs visit Craven Cottage.


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Waldorf Astoria Announces First Latin American Hotel
Waldorf Astoria Hotels & Resorts has announced its first hotel in Latin America, The Panamera, A Waldorf Astoria Hotel, will open the second half of 2011 in Panama City, Panama. The new hotel will be located in the tourist-friendly Calle Uruguay area of Panama City. The tower will have 130 guest rooms, 118 luxury residences, a 1,200-sqare-foot fitness center, a 2,500-square-foot spa, an outdoor swimming pool, 4 600 square feet of meeting space and more than 9,000 square feet for food and beverage options. The hotel is already under construction and slated to open in the second half of 2011.


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Cold case team formed to investigate fatal shooting of woman at Michigan zoo in 2001
Bernita White was shot by rifle from about 100 yards away at Potter Park Zoo in Lansing
A cold case team has been formed to investigate the death of a woman who was shot as she walked with her 5-year-old daughter toward the entrance of a Michigan zoo in 2001.
Bernita White was shot once by a high-powered rifle from about 100 yards away on the afternoon of June 23, 2001, at Potter Park Zoo in Lansing.
Michigan State Police announced Tuesday they're assisting Lansing police in the probe. The cold case team is reviewing all case files and evidence.
State police Detective Sgt. Lisa Gee-Cram says she hopes "re-exposure to the news media and to social networks will generate new leads."
White was a 41-year-old computer engineer. Police say she was attending a birthday party with family members at the zoo the day of the shooting.
Police ask that tips be sent to (517) 290-9950, or firstname.lastname@example.com.
- Man flashes woman in her Ferndale driveway
- Governor appoints financial review team for Detroit
- Jury finds Detroit man guilty in death after police chase
Copyright 2012 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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Everyone hold off until I post in the next few days about how we will handle this. Quite frankly, I'm surprised at the response.
Everyone hold off until I post in the next few days about how we will handle this. Quite frankly, I'm surprised at the response.
Is it safe to assume that a machined chassis will take 5 to 7 days for finish? That's a timescale I'm familiar with. Orders of magnitude aside, would we be looking at a three to six week turnaround?
Last edited by Peter Matthes; 11-25-2010 at 11:21 PM. Reason: Media question corrected by Jim
Just thinking out loud here... Since the Epic-M program will be extremely limited, there's a lot of people that might be getting their hopes up too high.
Let's say, since Jim threw out 50 as a possible production figure, that they will take orders for Epic-M cameras until they have enough to fill their production quota. If they go in order of customer number (as in delivery date of your RED ONE), I would imagine they start with those at the front of the list and ask them if they are in or out for an Epic-M. Then continue going down the list until the quota is filled.
Therefore, realistically, as RED One #1110 shipped April 2008, do I even need to worry myself about the Epic-M or not?
Instead of Epic-M (M is already used to designate Mysterium, and in M-X to designate Mysterium-X, which might confuse some production people - ie non-Red savvy folks), can I suggest Epic-HB for Epic - Hand Built? Or possibly simply Epic-H for Epic Handbuilt...
Either that or Epic-KA for Kick Ass!
I had the same thought.
I bet you are right on the line.
« Previous Thread | Next Thread » |


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The Importance of Knowing What You Are Saying
Tuesday, September 4th, 2012I am a freak about vocabulary. I will sit motionless at the keyboard waiting for my foggy mind to clear so that the exact word I want to use will occur to me. Sometimes I cheat and use a – a – oh yeah I remember – a thesaurus.
I am also a semi-retired teacher so here is a test: Which of these two words – ensure, insure, would you put in each blank of this sentence?
Before you ________ that for a great deal of money you should first _______ that it is valuable.
Knowing which word is correct greatly effects the meaning of the sentence.
Or is it 'affects'?
I think we are in a similar situation in education right now. Much effort is being put into insuring that our children are being well educated. But to adequately insure something implies that it is lost or destroyed and it must be replaced, possibly at great expense. And in replacing something there is no guarantee that we will get one as good as the one we had.
There is a prevalent opinion that our whole public education system must be replaced because children keep failing the tests we give them. In an article in AlterNet, Paul Thomas says it is not that simple, in fact it may be much more insidious. 1) He believes that the "No-Excuses" focus merely serves to short change those less privileged that others and gives data driven researchers a ready response that is mis-informed and scapegoat that is undeserving the label.
While I am not necessarily a proponent of a conspiracy theory of educational reform, I do believe that we are incorrectly confusing 'insure' and 'ensure'.
American public education was originally an idea from the New England colonies. It was adapted from this to include the entire nation over a slow process of aggregation. The basic principle was that in a republic, universal education is a right and a necessity that must be maintained in order to have an informed participant population.
Since the sixties we have instituted standardized testing to insure that our education system is working properly. It is like the expiration date on a milk carton. Seeing it has passed and we still drink the milk to see if it has gone bad rather than buying a new carton. The problem is if it is bad you get a nasty mouthful of sour milk. In the case of education it is a much more egregious mistake. To test and find out that a student is not prepared is to mean that our work must be done all over again through remediation. It would be much better to ensure their education.
So how do we do that?
Simply, first we establish rigorous standards that are consistent across the nation. You know kind of like a Common Core. Then we write those standards so they do not simply check for memorization and drill but actually encourage thoughtful response. You know kind of like a Common Core. Next we maintain INDIVIDUAL records on each student, recording what standards they have completed and which ones they are still working on. Not mass produced, group tests that shame and denigrate one class over another but simply portfolios of work that demonstrate proficiency. Periodically we might even go back and check previously learned skills.
Finally, and this might be the hardest one to enact, we judge growth not by years of age but objectives completed. We do not recognize failure, we celebrate success. After all these are our children we are talking about.
Oh, and one more thing, we fully fund this process, not just in materials, but for teachers and support personnel. We recognize excellence in the profession by the effort of the professional to expedite this system, by their study of their craft and by their knowledge of the relevant material. Simply, we stop short-changing our future.
1) http://www.alternet.org/education/no-excuses-and-culture-shame-miseducation-our-nations-children


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The process of buying a new Subaru car or truck can seem overwhelming if you don't know where to begin. Edmunds.com can get you started on the right track with a convenient directory of Subaru car dealerships in and around Furlong, Pennsylvania. Compare online price quotes on the new or used car, truck, SUV, minivan, or wagon of your choice to locate the best deals. Edmunds.com makes it easy to find trusted Subaru car dealers in Furlong, saving car buyers time and money on what will be an important purchase.
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1 hr ago | Mississippi Business Journal
Jay Dean, Gwen James honored as Hub Award recipients
Jay Dean, music director of the University of Southern Mississippi Symphony Orchestra, and Gwen James, co-owner and president of Coldwell Banker Don Nace Realty, are the 2013 Hub Award recipients.
Do You Know the NRA?
Should all gun buyers receive a background check?
Parade to honor area football champions
The University of Southern Mississippi will host a celebration of the area's three high school football state champions, Oak Grove, Forrest County AHS and Bassfield, on Monday with a parade through campus, culminating in a rally at M.M. Roberts Stadium.
USM to hold Freedom Summer conference in June
The University of Southern Mississippi's Center for Black Studies, in collaboration with the city of Hattiesburg, Hattiesburg Historic Downtown Association and the Hattiesburg Convention Commission will commemorate the 50th anniversary of the Freedom Summer, when more than 1000 volunteers came to Mississippi from across the nation in 1964 to launch ... (more)
USM president discusses energy research, athletics
University of Southern Mississippi President Rodney Bennett proudly displayed the school's Halbrook Award trophy during this morning's media roundtable.
Norton to head international programs at USM
Dr. Daniel Norton will join the University of Southern Mississippi as associate provost for International Programs, beginning March 1, 2014.
Mississippi Supreme Court ruling stands in soccer cases against USM
With the required time period expired for filing new petitions to the U.S. Supreme Court, the Mississippi Supreme Court's favorable ruling toward the University of Southern Mississippi in three cases involving former coaches with the women's soccer program will stand.
O'Quinn contributes to pair of books
Jamie O'Quinn, resource development coordinator for The Children's Center for Communication and Development at The University of Southern Mississippi, is contributing author and photographer for two books making their debut this month.
Extra Table holiday concert set
On Tuesday, the Saenger Theater will be filled with the sounds of Christmas as the second annual Extra Table Christmas Concert takes the stage.
College signs partnership with EPA
GAUTIER, Miss. -- Mississippi Gulf Coast Community College is partnering with the Environmental Protection Agency to expand environmental education programs at the two-year school.
Ole Miss, ASU win Donor Challenge
Ole Miss signed up 335 new donors, barely beating the University of Southern Mississippi with 332 donors.
State's universities play key role in innovation efforts
Wish there was a way to prevent corrosion? University of Southern Mississippi researchers are working on it.
Justices to speak at USM graduation Dec. 13
Mississippi Supreme Court Justice James W. Kitchens and Randy Pierce will speak at graduation exercises Dec. 13 at the University of Southern Mississippi.
NEWS: Mississippi's public universities are conducting groundbreaking research while leading the next generation of scholars to the forefront of innovation.
Friendship Oak now on ornament
The University of Southern Mississippi has recently filed a trademark image for the Friendship Oak and thus created the Friendship Oak Collection, the university has announced.
Faces of Franklin: Shuff's Music brings 35 years of sweet melodies
It was during the midst of a tumultuous tour in Vietnam that Ron Shuff decided he would pursue a career in music once he landed back on American soil.
Miss. Supreme Court justices to speak at USM commencement ceremonies
The University of Southern Mississippi will hold two commencement ceremonies Dec. 13 at Reed Green Coliseum on its Hattiesburg campus.
Southern Miss to host economic development workshop for elected officials
The Trent Lott National Center at The University of Southern Mississippi, in partnership with the Stennis Institute at Mississippi State University, will host an inaugural workshop titled, "Basic Community Economic Development: Practical Tools for Elected Officials" Dec. 11 on the Hattiesburg campus.
Reflect on the reason for the season at First Baptist Church's live nativity walking tour
Anyone wanting to step away from the frenetic side of the Christmas season for a time and into a more reflective, inspirational side is invited to take part in a live nativity walking tour.
Holiday Choral Spectacular set for tonight, Thursday
The public is invited to attend the Holiday Choral Spectacular at 7:30 p.m. today and Thursday at Main Street Baptist Church.
Southern Miss Theatre to broadcast National Theatre Live: 50 years on stage
The University of Southern Mississippi Department of Theatre will broadcast the National Theatre of Great Britain's 50th anniversary event at 7 p.m. Thursday.


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Thursday, December 12, 2013
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A memorial service was held in Utica to pay tribute to Oneida County Sheriff's Deputy Kurt Wyman, 24, who was shot and killed a week ago during a standoff at a home in Knoxboro. YNN's Bill Carey has more on the services at the Utica Auditorium.
UTICA, N.Y. -- Funerals are a time for family. In the case of this memorial, many families. There were those who watched Kurt Wyman grow to manhood.
A mother who paid tribute in song.
A young wife, fresh from a hospital where she gave birth to a little girl, just hours after receiving word she had lost her husband.
A young son who someday may understand the meaning behind a medal he was entrusted with.
A father, who in two sentences, spoke volumes.
"Kurt was a good boy. Gonna miss him," said Brian Wyman.
There was a family of faith. Those who knew Kurt Wyman and his wife, Lauren, from their work at Crosspoint Church.
"Kurt was one of my closest friends. Tuesday morning, ever since then, there's a Kurt-sized hole in my life," Bobby Allen said.
This family was here to remind others of the role faith played in Kurt Wyman's life.
"There's this line in the movie, 'Braveheart.' 'Every man dies, but not every man lives.' I can say with confidence that, although Kurt is dead, he also really lived because he found forgiveness and the promise of eternal life in his relationship with Jesus Christ," Kyle Kaurin of Twin Orchards Baptist Church said.
There were other families as well. Men and women who shared the job of patrolling the streets and roadways to combat crime.
"Kurt Wyman was everything you might hope out of a 24-year-old man. He was everything you would hope your son would become. Or that your daughter would find in a husband," Oneida County Sheriff Robert Maciol said.
And yet another family, fellow United States Marines who had served with Wyman in Iraq.
"He was our friend, our brother. A true hero to all. And a great American. Semper Fidelis, Sgt. Kurt Wyman," said Sgt. Major Dennis Yaeger.
It was left to Oneida County Executive Anthony Picente to reach beyond the walls of the auditorium to speak to yet another group. The rest of us, about the lessons taught by Kurt Wyman's life and death.
"It is up to us to work each and every day to stop the needless hatred and violence that occurs in our everyday lives. Please tell the next deputy, or police officer, or trooper or soldier that you see 'thank you.'" said Oneida County Executive Anthony Picente.
Deputy Wyman, a veteran of service in Iraq, is due to be buried at Arlington National Cemetery.


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Lower House
Additional locations as the crow flies:
Llandough Hospital (The Mark of the Berserker): 0.80 miles.
Wrinstone House (A Christmas Carol): 0.99 miles.
West Point Industrial Estate (The Runaway Bride, Sleeper): 1.19 miles.
Hebron Hall (Children of Earth: Day One): 1.22 miles.
Cogan Leisure Centre (Invasion of the Bane): 1.33 miles.
Dinas Powys Skatepark (Whatever Happened to Sarah Jane?): 1.37 miles.
Related Stories
The Stolen Earth [18 Mar 2008]: Harriet's House
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Cold and snow Thursday and Friday, then temperatures near 50 by next week
If you're tired of single-digit temperatures, you're in luck. Another very cold day is on tap for Thursday, but temperatures will soon start to moderate. By next week, the thermometer will be pushing 50 again.
Daniel Brenner | AnnArbor.com
The recent cold snap has pushed temperatures in Michigan 10 to 15 degrees below normal, said Matt Mosteiko, a meteorologist with the National Weather Service in White Lake Township.
The normal high for Ann Arbor for this time of year is 31 degrees, said University of Michigan weather observer Dennis Kahlbaum. The normal low is 16. For the past few days we've been experiencing highs in the teens and lows in the single digits or colder. The overnight low Kahlbaum recorded Tuesday morning was 3 below zero
Today, though forecasters expect a high of 18, winds are making it feel much colder. At 8:20 a.m. the temperature was 8 degrees with a wind chill of 5 below, Mosteiko said. The winds will become less of a factor as the day wears on, he said.
Thursday night, there's a 40 percent chance of snow after 1 a.m. Mosteiko said it wouldn't amount to much more than flurries. The low will be around 8 degrees with wind-chill values as low as 1 below.
Friday, Mosteiko expects about 2 inches of snow for southeast Michigan, including Ann Arbor. A high of 23 is forecast, but winds will make it feel as cold as 2 below zero. The chance for snow is 80 percent.
Friday night, scattered snow showers are possible with a low around 12 degrees.
Saturday and Sunday will be partly sunny and warmer with a high of 24 on Saturday and temperatures expected to reach 27 on Sunday.
The serious warm-up starts on Monday when a high of 35 is expected. The bad news? It could come with some rain, snow and sleet.
For Tuesday, forecasters expect a high of 48 degrees. Showers are likely.
For updated forecasts and conditions anytime, check AnnArbor.com's weather page.


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Posted: Feb 1, 2013 1:29 PM by Katherine Worsham, KSBY News
Updated: Feb 2, 2013 8:56 PM
A man wanted in connection with a stabbing in Orcutt on Tuesday is in custody.
The Santa Barbara County Sheriff's office says Irvin Basquez, 51, was arrested yesterday afternoon.
He was a passenger in a car stopped in connection to a theft at Walmart.
The other three people in the car were arrested on charges connected to the Walmart theft and probation and parole violations.
The stabbing occurred on the evening of January 29th at a home in the 500 block of Fairlane Place.
The victim is recovering from his injuries.
Offensive or inappropriate comments are subject to removal. To report a comment, please e-mail us at firstname.lastname@example.com, and include the name of the story and information on the comment.
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Reusable Spoons
A pack of 20 colorful reusable spoons, designed to put style back into mealtime - because your baby should eat from a spoon that makes you swoon. It's the little things.®Product Features
Munchkin's 20 pack of colorful reusable spoons are perfect for feeding your little one. These BPA free spoons are top rack dishwasher safe and are great for use at home or on-the-go.
- 20 pack
- Spoon bowl is specially designed to hold infant-sized portions
- Long handles are easy to hold
- Re-use or lose; durable enough to wash and reuse
- BPA and Phthalate free, top rack dishwasher safe
- 3+ months


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Apple inks $578 million deal for sapphire production
Sapphire material maker GT Advanced Technologies has won an important deal with Apple.
The iPhone maker has inked a contract with GT that will have the supplier producing sapphire-based materials at Apple's recently announced facility in Arizona. Apple will give GT $578 million in prepayment, which GT will reimburse to Apple over a period of five years, starting in 2015.
According to GT, Apple hasn't requested a certain production volume, but Apple has required that GT maintain "a minimum level of capacity." GT also says that the agreement will be financially beneficial to its operation.
The … Read more


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The views below are submitted by registered users of evertonfc.com and do not necessarily reflect the views of Everton Football Club. View the Blueroom acceptable usage policy.
david14 said:there isn'tanyone who will make a major difference. oviedo is a decent player but just a decent player. vellios, gueye etc... are never gonna make it at everton.
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This colorful salad travels well for a nutritious and portable lunch.
A mixture of ricotta, spinach and ground beef makes this classic baked pasta dish particularly satisfying. Grass-fed beef is rich and flavorful, so cooking with even a small amount makes a big impact.
This colorful salad is as delicious as it is beautiful. It's an excellent side dish, or pair it with bread and cheese for a terrific light meal.
Here's an easy baked pasta dish that gets big flavor from lentils. Canned lentils are particularly convenient, but you can also cook your own from scratch — you'll need 1 1/2 cups cooked, drained and cooled lentils for this recipe.
Turn everyone's favorite holiday drink into a rich (and amazingly simple) dessert. With just six ingredients, this pie comes together in minutes. Use a store-bought crust or make with your own personal favorite single crust recipe.
A simple, fresh and flavorful treatment for swordfish.
These nachos are terrific for snacking, but they're also satisfying enough to serve as a main course. A chopped jalapeño gives them a nice bit of heat; you can omit it for a milder dish or double the amount for a fiery treat.
Coating a pie crust in chocolate adds decadent flavor and helps keep the crust from getting soggy. This easy-to-make pie can be prepared ahead of time.
This simple dish of baked fish topped with a fresh citrus-herb salt mixture can be easily prepared on a weeknight. Serve with brown or wild rice and a green salad.
Prepare this salad ahead of time and serve chilled, if you like. Spoon into avocado halves and serve with whole wheat crackers for a refreshing lunch or dinner.
Packed with vegetables, beans and pasta, this soup is a meal in itself. Serve with crusty bread and a green salad.
This recipe is a flavor sensation with tangy soy ginger sauce and those calcium-filled, dark leafy greens you're always trying to fit into your menu.
Be sure to serve this sweet and tangy beef salad just after tossing to ensure that the vegetables stay crisp. Garnish with a small handful of chopped roasted peanuts, if you like.
This substantial porridge will take the edge off an early winter chill. If using dried beans, substitute with Calypso for a tasty and visually pleasing companion to the lacinato kale.
Few foods say "spring" better than mint. The color, texture and flavors of red bell pepper, green onions, pearled barley and fresh mint and basil makes this a consummate spring salad that stands well on its own or served on half an avocado or papaya.
Sautéed vegetables enhance your choice of russet or red potatoes in this casserole. Quickly prepare and pop in the oven to finish while getting the rest of your meal ready.
These bars are fun to make and eat. Crumble and moisten with soy milk for a delicious breakfast or snack.


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Login / Logout / Resources for Consumers / Create a FREE Online Account / Contact Us |
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JUDGE GRANTS DMA PRELIMINARY INJUNCTION REQUEST AGAINST COLORADO TAX LAWDMA will be hosting a conference call at 3:00 pm EST on Friday, January 28 with our counsel in the lawsuit to explain the injunction and how it affects both online and off-line remote sellers. Please dial in: 1-866-866-2244, code: 2864809. To read the full text of the Order Granting Motion For Preliminary Injunction, please click here. Get Social with DMA Join us on Facebook About Direct Marketing Association (DMA) The Direct Marketing Association (www.the-dma.org) is the leading global trade association of businesses and nonprofit organizations using and supporting multichannel direct marketing tools and techniques. DMA advocates standards for responsible marketing, promotes relevance as the key to reaching consumers with desirable offers, and provides cutting-edge research, education, and networking opportunities to improve results throughout the end-to-end direct marketing process. Founded in 1917, DMA today represents companies from dozens of vertical industries in the In 2009, marketers commercial and nonprofit spent $149.3 billion on direct marketing, which accounted for 54.3% of all ad expenditures in the The Power of Direct: Relevance. Responsibility. Results. # # # |


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The IceMegaMenu module was almost completely modified to suit the changed of the new Joomla 3.0 version. We are proudly saying that now the IceMegamenu is working great without the need of JavaScript (only CSS3) and your website will now load faster.
Of course, the most amazing feature is that the IceMegaMenu as became responsive. Simply resize your browser window and see the magic. Your visitors browsing your Joomla website from a smartphone of tablet will see a completely other version of the menu, adapted for this kind of devices.
So, if you have just begun working with Joomla 3.0 and you are looking for a megamenu module that needs to be responsive then look no further. Our new IceMegamenu will do its job perfectly.
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- Chose your desired style based from your website colors from a list of pre-built module themes
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- Split exactly the way your require the dropdown by having total control to the full dropdown width, to each column width and the number of menu items to display to each column.
- Ability to load any Joomla Module to the dropdown by selecting either from the Module Name of from the Module Position.
Ready for: Joomla 2.5Joomla 3.0


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RV Expert Center
Add shine to your vehicle in two easy steps
Keeping the exterior of your RV clean and shiny can be a tough, labor-intensive job. Voom Gold features a unique formula that helps shine and protect your vehicle's exterior quickly and easily.
Voom Gold helps provide an effortless showroom shine as well as UV protection in seconds. Users simply spray it on and wipe it off.
The product produces a microfine UV and chemical-resistant film, creating a deep, rich luster that will deepen with each application to protect surfaces from further oxidation or deterioration.
It is ideal for use on both smooth and textured surfaces including vinyl, rubber, plastic and fiberglass.
Voom Gold does not contain acrylic polymers that cause yellow discoloration and cracking.
The shine it produces lasts for months and deepens with every application, keeping your RV in showroom condition and increasing its resale value.
This product has received a five-star rating from Camping World customers.
"I bought a new class A in Oct 2008 and after my first initial waxing of my gel coat, I've been using Voom ever since and have been very pleased with the results," writes one Camping World customer. "I've had many compliments and people asking what wax or what I use to keep the rig looking so shinny. As advertised, just spray on and wipe off. It works for me!"


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Prison for 2 in Detroit dismemberment-death of man, woman
Jason Miller, Terrance Griggs sentenced for torture-slaying of man, woman, found in burned car
A judge has sentenced two Detroit men to prison for the torture, dismemberment and killing of a man and woman whose bodies were found in a burning car.
Wayne County Circuit Judge Thomas Jackson sentenced the men Tuesday after plea deals that they reached with prosecutors earlier this month.
He sentenced 25-year-old Jason Miller to 25 to 52 years in prison for second-degree murder and having a firearm during a felony.
Twenty-six-year-old Terrance Griggs received a sentence of 12 to 42 years in prison on the charges.
Detroit firefighters found the bodies in a car April 29, 2012.
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I am always so hopeful that young cooks with a lot of passion and talent will write books that help to transform the North American diet in a positive way. That is why I have to admit that I am more than a little disappointed in the two finalists for this year's Piglet. Not because the authors are not talented, both obviously are, but because both books seem to contribute to feeding our addiction to sugar and fat. I am predictable and I always want to celebrate books and cooks that are helping people to fall in love again with fruits and vegetables. It will then come to no surprise that I hoped that Nigel Slater's wonderfully thoughtful Tender would make it to the end.
Both books — Momofuku Milk Bar and The Art of Living According to Joe Beef — have forewords by my friend David Chang and I enjoyed the personal reflections on the characters behind the restaurants. Christina Tosi's introduction and personal story about how she came to Momofuku Milk Bar is refreshingly matter of fact, unaffected and concise. In her words you begin to get a sense of an organized mind at work, something that is reflected in the precision of her recipes. All pastry chefs have that same kind of focus but the truly clever ones are also creative, a quality that Christina has in abundance. Sadly, it is in the ingredients that Milk Bar really loses me — it seems that they don't have real ingredients in their pantry. I understand the creative appeal of turning something bad into something surprising but I can't support the choice of highly processed ingredients when fresh and organic ones are increasingly so readily available. Across the board the Milk Bar recipes are too rich, too sweet, and just too intense for me. The fact that "Crack Pie" is their most famous recipe is quite telling.
When I first opened Joe Beef the page I landed on was Smoked Cheddar with doughnuts, an ominous sign. Many of the recipes in The Art of Living According to Joe Beef are heavy-handed and high in fat, but not all of them. As I leafed through the pages I came to be charmed by their story and the unconventional way the book is laid out. There is a sense of history to the book and their deep love of Montreal is evident throughout. There is richness in detail and usually a lovely idiosyncratic story for each recipe that makes the book as much of an engaging read as a straightforward cookbook. I loved the story of "Building a garden in a crack den" and the recipes that accompanied that chapter like Pickled Rhubarb, Carrots with Honey, and the lovely Herbes Salees. They speak with such affection about how they have replaced "pop cans, plastic bags, and cigarette butts that littered our yard with tomatoes, kale, and turnips." They say that building their garden was "not an environmental statement" but whether they want it to be or not, to me and I am sure to many who read this book, it is.
Appropriately, the decision between who wins the Piglet award this year between Joe Beef and Milk Bar came back to crack, and ultimately, I would rather be building a garden from a den than to be an addict.
It is my honor and pleasure to announce the winner of this year's Piglet is...The Art of Living According to Joe Beef.
Alice Waters, owner of Chez Panisse Restaurant in Berkeley, California, has championed local, sustainable farms for over four decades. She is also the founder of the Edible Schoolyard at Martin Luther King Middle School in Berkeley, a model public education program that brings children into a new relationship to food with hands-on planting, harvesting, and cooking. Waters is also the author of ten books including 40 Years of Chez Panisse: The Power of Gathering, The Art of Simple Food: Notes and Recipes from a Delicious Revolution, and The Edible Schoolyard: A Universal Idea.
Photo by Brigitte Lacomb
SQUEAL!!! That was an ambivalent exclamation. I couldn't be happier to see Joe Beef win or sadder to see Milk lose. What I'm most proud of is that the final round came down to these books. I hear what our peerless, gracious, and wise judge Alice Waters is saying about health and moderation and ingredients and crack, but I do think one thing these volumes both do is highlight a certain slow aspect of cooking. These are recipes to be pored over as both readers and as cooks. They can't be tackled in a half-assed manner; only with love, attentiveness, and time. They are directions for those who truly enjoy cooking (or would like to) and they yield results for those who truly love eating, and doing so together. And as much as I too adore Tender, I see it as a the sort of cookbook that reflects where we have been the last couple of years, and, to some extent, where we still are. What Christina Tosi, Frédéric Morin, and David McMillan have produced are cookbooks that show us where we're going. It's exciting, and, in part, it's why we started this tournament; to mark and celebrate such moving forward.
We want to thank all of our generous, brave, and generally awesome judges for making this year's tourney as entertaining and enlightening as it has been. And we also want to remind everyone how much all 16 of the cookbooks nominated mean to us. We only pick the ones we love ourselves.
WTG Joe Beef, totally visit this restaurant when you come to Montreal, quite an event in it's self! Stunning food, great decor and super service. Joe Beef himself would be VERY impressed! Google: "Joe Beef" a song by the East End Radicals here in Montreal, the story of his life is depicted in the song. Montreal rocks!
No disrespect but I could not disagree more that nut brittle pie crusts, freeze-dried corn powder and crack pie are the "future" of cooking. The recipes in Milk Bar are off-putting in the extreme. In my opinion apart from health issues they are not even appetizing. Even the photos are nauseating. I am a young home cook and neither I nor my friends eat like this or care to eat like this, and my kids won't ever either (maybe hipsters with a bad hangover might). This cookbook is more like a regression to the fantasies of a sugar-addled 8-year-old than a picture of "where we are going." While you could interpret her cooking as "post-modernist" or "avant-garde" it is supposed to be food, and first and foremost food should be edible and appetizing. Where food fails to do this, technique and "innovation" can go to hell. Just because you can doesn't mean you should.
As to Alice Waters' comments, she was asked to judge between these cookbooks and this entails giving her honest review of each book. What else would you honestly expect her to say? At least she was candid. The only pettiness I detected was inserting mention of her favorite (which she has blurbed all over the place) into a judgment that did not concern it.
I haven't read or seen Momofuku milk bar cookbook but will certainly keep an eye opened for it. What I know is Joe Beef's cookbook and restaurant. I went through the book in a shop in Montreal and really liked the layout, the photos and the fact that there were stories explaining the context/philosophy of the two chefs.
I have to say I was probably quite sold on Joe Beef's cookbook because of 2 absolutely wonderful and unforgettable evenings at the restaurant. Fred Morin even came to salute us. I could feel how much he cares about food, his restaurant, his people and his town.
That love for Montreal was then confirmed in a recent interview he gave following the announcement of the prize winner. About Montreal, he said "It's important to us to get the message across to people in North America that Québec exists. That our francophone culture is an old one, and the history of dining in Montréal is very old and food is generally really important to the people of Québec City and Montreal. Dining in America I feel sometimes is not so old. Like dining in Las Vegas didn't exist really twenty years ago. Dining in the boroughs of New York City didn't really exist 25 years ago. Dining in Philadelphia is relatively new. Whereas French food in Montréal, in the old port, there are restaurants there that have going strong since the twenties or the thirties. We're just trying to communicate our love for French cooking in Montréal, somehow". I can't agree more. Vas-y Joe!
While I find both poor choices among a bevy of new and interesting cookbooks I would certainly agree that Joe Beef provides the lesser of two evils. I'm an avid cookbook reader and primarily borrow from my local library. I have the Momofuku Milk Bar book on my counter now and honestly, the only recipe I could stomach trying was the cornflake chocolate chip marshmallow cookies. The name says it all and these were awful, albeit a good way to use up a box of cornflakes left here by an overnight guest and yuk, Milk Powder? It left me yearning for a green salad for dessert. Even with all that gooiness, my kids were not impressed. Pretty disappointing choice for a runner up.
While I find both poor choices among a bevy of new and interesting cookbooks I would certainly agree that Joe Beef provides the lesser of two evils. I'm an avid cookbook reader and primarily borrow from my local library. I have the Momofuku Milk Bar book on my counter now and honestly, the only recipe I could stomach trying was the cornflake chocolate chip marshmallow cookies. The name says it all and these were awful, albeit a good way to use up a box of cornflakes left here by an overnight guest and yuk, Milk Powder? It left me yearning for a green salad for dessert. Even with all that gooiness, my kids were not impressed. Pretty disappointing choice for a runner up.
It is disheartening to see that it came down to the over-hyped superstars who need no help or support to continue their success. How about if next year you seek out people who are self-publishing either in .pdf format or in e-books? For my money and time, no one really needs to read anymore about David Chang and his empire or the Joe Beef boys. Food52 is becoming more and more like the Food Channel on a daily basis and it saddens, disturbs and even irks me to see the same old faces reviewing the books, writing the books and receiving all the accolades that they hardly need. There are enough "Good Old Boy networks in all our other walks of life and it is ironic and ugly to see in happening in the food world as well.
Beef wins...Milk loses. Hmmm. Some kind of symbolism for a kinder and gentler world?
Sorry the vegetarian in me couldn't help but comment.
Nothing to do with cooking skills involved. Stictly the symbolic coincidence involving the names.
Either way, the cow wins...
I'd be fascinated to understand how the cow actually "wins" in the beef scenario. :-)
I must say that what I admire most about Ms. Waters is her absolute uncompromising vision about everyone's right to eat good food. She is absolutely right in her concerns. People don't understand how far reaching the consequences are when children eat a steady diet of bad food. In addition to predisposing them to diabetes, obesity, heart disease, and other nutritionally related problems, it can actually interfere with their cognitive development. This is because the body uses fat from the diet to form the connections between brain cells, and the fat from fast food is so denatured and unlike anything from nature that the body can't manufacture what it needs with it.
I wish people wouldn't criticize Ms. Waters as being elitist or out of touch. Health is dependent on the nutrition available from good food, and how we continue to produce and distribute the food we eat will determine the fate of the earth, for better or worse. By eating bad food we are poisoning our bodies, and by growing it irresponsibly and sending it thousands of miles away, we are poisoning the planet. We need people like Ms. Waters to wake us up and show us the way.
Indeed, Witloof, I could not possibly agree with you more; from a completely subjective, personal standpoint, I count Ms. Waters as the single greatest influence on me --- the way I think about food and prepare it, and certainly how I think about it from a more political point of view. I worship Elizabeth David and Richard Olney and Judy Rogers and so many others, but no one has had the kind of impact on me that Ms. Waters has. From an objective point of view, I think she's done more for the way Americans think about food on the whole, than, perhaps, anyone else save Julia Child (at her time, and place).
Still, given the Piglet as a competition involving many different kinds of books that might not, on the immediate face of it, appeal to Ms. Waters, I think her inclusion as judge was misguided: I'm a HUGE fan of Tender, and I don't go near much of the ingredients in the first place and second place books. That said, in the spirit of competition, the authors should be applauded for their success, as opposed to scolded. Perhaps that's not the way Ms. Waters intended her response to come off, but unfortunately, it did. That said, these comments take absolutely nothing away from who Ms Waters is, and what she's done.
Agree that perhaps Alice Waters wasn't the right person to review these two cookbooks. There's no point in moaning over Alice's agenda--it was set years ago, and she's not about to change now. It's what makes her so admirable and at times annoying. I am surprised TENDER didn't go all the way. It's my choice of best cookbook of the year--a book to read and to cook from with appealing recipes, and a voice to inspire the cook.
While I'm not at all surprised by Alice's issues --- who among us who know her work and what she stands for COULD be surprised --- what I'm saddened by is her verbalized disappointment at the outcome of the Piglet, which strikes me as being plain old bitter. I have a HUGE amount of respect for her that she stands, unwaveringly, by her principles, but perhaps the choice of Alice as judge for a list of books that included many very much NOT in tune with the CP aesthetic just wasn't the wisest of moves. Like them or don't like them, the finalists should have been applauded for their accomplishments, not the least of which is getting readers into the kitchen. And this day and age, that's no small potatoes. I'm not a huge Milk Bar fanatic, and while I eat meat, it's only infrequently. Still, I say ROCK ON, guys! And congratulations!
What's missing from this discussion as well as Ms. Waters' consideration of Tosi's book is that Momofuku desserts are self-consciously postmodern in their approach: a mixture of "high" and "low" ingredients, an integration of mass-produced and processed food with organic and sustainable products, irony, whimsy and a playful attempt to disorient the eater's expectations of what dessert should be. Ms. Waters' approach is nothing like this (her keywords are sincerity, authenticity, simplicity, etc.) What's a shame in this review is that Waters implicitly attributes this difference to a lack of moral or culinary integrity on the part of Tosi rather than a difference in aesthetic or ideological methods. I think it's this collapse of the moral with the aesthetic that drives me crazy about Waters: as much as I appreciate her food and her contributions to the culinary landscape, I wish she would stop posing as moral crusader when it comes to recognizing and appreciating other chefs.
Let's thank Alice Waters for a reasoned and thoughtful decision. I read every Piglet review this year, and found that personal philosophies dominated them all. Some reviews gave short shrift to a book, but I think if you look at the design of the Piglet, it's all about opinions.
We're not electing a president here -- you can go out and buy any book you wish, and you will!
I completely agree with you, susan g. The Piglet is good fun - we get a peek at some new cookbooks that we otherwise would not know about, plus we get to read the opinions of some wonderful food writers. Let's acknowledge that because of this exposure to the world via Food52, every single one of these cookbooks is a winner of sorts. Go out and buy the ones you like. As for me, I agree with Alice, but I already own Tender. (and I love it)
AntoniaJames is a trusted source on Bread/Baking.
Thank you, Charlotte, for these thoughtful comments, and for all of your work in pulling off this amazing event. The all-star lineup of judges brings to mind a comment reportedly made by John F. Kennedy, when he was entertaining a large group of Nobel prize winners at dinner at the White House in the spring of 1962: "I think this is the most extraordinary collection of talent, of human knowledge, that has ever been gathered together at the White House, with the possible exception of when Thomas Jefferson dined alone." ;o)
Thank you for that, Antonia. (Love the quote too. Giggles on TJ.) Amanda, Merrill and I have such fun working on the Tournament, and we want to pass that (along with our love of cookbooks) on.
With all due respect, what a very disappointing review. It might have been better to have her judge earlier on in the competition as well as have her test several recipes.
No harm, no foul. But let's hope there's a lesson learned here.
I agree - I LOVE Alice Waters, love her! But I was surprised by this review - not least that she doesn't mention cooking any of the recipes from either books. I am late to this piglet party, so perhaps I have missed this point, but are the judges, in fact, supposed to judge these books by their covers? (so to speak)
Alice Waters picking Joe Beef as the winner almost seems like a left-handed compliment - "this is the one I dislike less"....not to mention that I got the feeling in her reviews that she didn't even cook any recipes but only read the books. Yes she is a American culinary icon, but maybe the wrong person for this job.
What a disappointing end to the wonderful Piglet Tournament of Cookbooks!
You're from New York....Am I right?
Reading the responses to Alice Waters' review is very interesting. I think the conflict derives from the criteria...for a cohesive 'contest,' the expectations need some consistency....or at least as much as possible, given the variety of judges/points of view. Perhaps Alice Waters isn't the most appropriate choice for the finale. Not to slight her - she's near goddess-like to me, and no doubt could make a persuasive case that her criteria ought be relevant to all culinary endeavors. However, it seemed rather out of context within this particular challenge. Had her standards informed the competition earlier on - rather than feeling like the rules suddenly changed - I think the response would have been better. Oh well....we're all on a learning curve here, and frankly, that's a big part of what makes this community so interesting and engaging. I learned much from reading the diverse reactions of Ms. Waters' review.
Not being American/living in America (or Europe anymore...), the piglet's really educated me on what's new ont he block but also introduced me in some depth to the Judges and some of their 'iconic' attributes. Interesting to hear the conversation a la comments.....I did enjoy the piglet and though I cannot afford the space to buy yet another cookbook, I'll be browsing some bookstores in the future to see them up close and personal.
i enjoyed the Piglet a lot this year and have ordered a few of the books myself (Momofuku Milk Bar and Super Natural). It seemed like an excellent group of books overall this year, many of which I would like to check out now.
This morning I was wondering who would win, but then I remembered that Alice Waters was judging so I was pretty sure it would be Joe Beef. I figured a cookbook about super sweet desserts where glucose is a common ingredient wouldn't really rank high with her.
Alice Waters deserves a lot of credit for her historical contribution to the Bay Area, to the nation, and to our collective food culture -- and by historical, I mean in the past. But as this review now proves conclusively, Ms. Waters is nothing more than a one-note caricature at this point, and she has absolutely no business judging cookbooks by chefs who are extraordinarily creative, chefs who can intelligently employ sophisticated cooking techniques, and chefs who are trying to move beyond producing dishes that consist only of "fresh, organic, sustainably produced ingredients, simply prepared." It's little surprise to me that Ms. Waters didn't try to make any of the recipes in these books, as they are far more involved than simply tossing some pristine vegetables in some pristine olive oil.
Don't get me wrong -- there is certainly a time and place to have spectacular ingredients that have been minimally manipulated, and Chez Panisse may still be doing a fine job in this regard. But that is NOT the be-all-and-end-all of cooking, it is NOT the only style of cuisine that one may want to experience forever more, and it is clearly NOT the aspiration of the two cookbooks that made it to the final round. For Ms. Waters to unbendingly bring her singular frame to this task and then forcibly apply it to cookbooks that strive to be so much more is, frankly, preposterous. It was a mistake to have her participate in this tournament as a judge.
Being a honored winner of the piglet... I must say:
There is wisdom on the harsh words of Alice Waters, our craft is sometimes on the edge of uncertainty just for the sake of being modern, innovative.
There is to much junk out there. We must protect the young of so much food indoctrination.
Rather split my peach with my fingers than with a knife, an assert my food on the plate with less touching and no decor. Opposites will keep the roots of food, at the end, the only reason to eat handsomely is to share food and witty talk with loved or interesting friends and people. Lets forget the fuss.
Hello and thanks to all from the southern tip of South America.
I did enjoy all that writing.
Chef Mallman: As somebody who has used, enjoyed and planned an entire dinner around your cookbook, I must respectfully disagree with your apparent suggestion that we cast the modern, the innovative, the uncertain, and even the "fuss" out of our cooking. There is undoubtedly great value in a finger-split peach, charred and plated with no decor and enjoyed fireside; there is equal value, however, in the meticulously prepared and plated food of a Pierre Gagnaire, a Thomas Keller or a Grant Achatz (to name but a few), enjoyed in sumptuous surroundings. Variety is, as they say, the spice of life, and those who advocate only one narrow form of cooking -- or dining -- are missing out on the rich complexity that is the human experience. I say enjoy it all, and most importantly -- as you say -- share it all with loved ones and interesting people.
I love this tournament! All the cookbooks that were chosen to be in the contest were already winners. Each of the judges used their own special "voice" in analyzing or describing their particular reasons for liking each book and or not. Some (like Roz )were humorous and some were appreciative of the work of their own peers. Finally, Alice Waters finished with the voice of an older and experienced cookbook writer and mentor to many of us. Perfect!
I have been enjoying the Piglet so much this year until now. Alice Waters should never be allowed to judge again. She is so smug. She thinks all families should be able to afford farm fresh eggs at $8 a dozen, and farm fresh chickens for dinner every night. Honestly, how many families of 4 can afford $30 for dinner every night across the US? She is so out of touch with reality. I don't have the Joe Beef cookbook but I pre-ordered the Momofuku Milk Bar and have enjoyed making several of her recipes. I don't usually stray from recipes but I feel she gives me the confidence to use her techniques in other recipes.
AntoniaJames is a trusted source on Bread/Baking.
The discussion stimulated by the Piglet, through all the rounds of the bracket, demonstrates the thoughtfulness, commitment and diversity of our FOOD52 community. I too am sad to see the Piglet end. But I'm also thankful for having been introduced to the various books, many of which I intend to investigate further, and to have learned what I have from and about the various judges. Thank you, FOOD52, for creating this wonderful event. ;o)
Thank you.
Wrong reviewer for these books. I respect Alice Waters. I ate at CP this weekend. The food was exquisite. It was also unsurprising or (at this stage of the game) inventive. Both of these books are surprising and inventive in the extreme perhaps. I wish Ms.Waters had been willing to go along for the ride instead of complaining that she didn't think the ride was safe. The way we write and think about food has to grow and change and be aggressive. While the laurels of Alice's past accomplishments are richly deserved, her agenda runs the risk of becoming stale.
Mrs. Larkin is a trusted source on Baking.
Alice Waters – the Queen of Green - her picture hangs in the Smithsonian's National Portrait Gallery, for goodness sakes. I love everything she does. Except in this instance.
While I'm thrilled that Joe Beef is the winner, Alice missed the boat on reviewing Milk. Both of these cookbooks represent joy, pleasure and indulgence. For some - for me anyway - it's the little, simple things in life that bring us joy, and yes, sugar is one of those things. Do I eat sack-fulls of it? No. Do I practice moderation? Yeah, some. Should I be eating more vegetables? Most definitely.
I didn't love that Christina Tosi professed using wonderful local organic small-dairy milk, and then soaked the crap out of it with all kinds of stuff. That bothered me. A lot. But I did love how Tosi showed us that desserts can be really special, can be made at home, and can bring you great joy.
To me, it seems like Alice didn't read Milk at all, not even the Crack Pie® chapter. What's so wrong with being famous for what is essentially a chess pie, or a nut-free pecan pie?? I'm all for crack references describing addictively-delicious baked goods. It's funny. But I think in this instance it may have thrown the Queen of Green over the garden gate, to the detriment of Milk.
I simply adore the Piglet and its thoughtful, detailed reviews. They offer as much insight into the reviewer as a cook and person as they do the books. The former holds true for the reviewers who took a superficial approach, who didn't test recipes, and who allowed their personal philosophies to influence what should be an impartial, thorough process.
I mean, really, Alice Waters judging Milk and Joe Beef?!? Think of the possibilities! What was a glorious opportunity to embrace irony and humor turned grim, humorless, flavorless.
Yet, even with these occasional disappointments, I wouldn't change a thing about how the Piglet is structured (ok, perhaps a requirement that reviewers actually cook from the books), because the beauty of it is the unpredictability, the unexpected pairings and the revealing peek into the soul of a cook. Can't wait for next year!
Cynthia is a trusted source on Bread/Baking.
Honestly, I don't disagree with Alice Waters's disappointment. If I'd received either of the final books as a gift, I'd probably be re-gifting them. Joe Beef looks like a great read, but the review of chosen recipes reflected a level of persistence and determination that's probably a bit rare. In no way do I question Christina Tosi's talent; but the book has always seemed faddish to me. I'd be hard pressed to think of a judge with more exacting standards than Alice Waters. More than one judge along the way read recipes rather than cooking from them. The only one of all of them who could likely be trusted to read a recipe and evaluate it intuitively may be Alice Waters. That said, if food52 is comprised of really good, really serious home cooks, it might be interesting in the future for some of those really good, really serious home cooks to be involved at some point in the judging process. Each of the judges involved in the process is likely going to go back to cooking the way she/he has or is interested in. I have a feeling food52 participants look for books to open new doors. And for those doors to stay open over time.
Nicely put. And now on to the restaurant tournament! When does that start?
It would be great to have some food52ers judge next years contest (I second the motion) - I'm in if you were asking.....as a judge that is......
I agree with you, b. On a personal basis, the Milk Bar cookbook has less than zero appeal for me and JB is too involved. That's just me, though. It does seem that different judges brought different levels of seriousness to the task...
Man, I'm glad they didn't go into any more detail at the party! (I went last night and had a great time... thanks, Food52 staffers et al).
I personally capital-L Love the Milk Bar cookbook. And, for the record, there are sections of the book devoted to the use of good butter and high quality milk the bakery uses (or used) from the sadly now-defunct Milk Thistle dairy. Milk Bar's recipes are not for dishes that you would eat every day, or even every week - but for me, it's about taking those occasions when you'd make a cake or pie and elevating the process.
All that said, congrats to the Joe Beef crew and maybe next year Ms. Waters should look at the entries before she agrees to judge. We can't all be Super Natural Everyday. (which is another great book! but still)
You were there??!! Sorry I missed you!!
That long-standing problem with the internet... it's hard to recognize anyone in person!
What an interesting and educational tournament (although not quite so much fun to read as the restaurant tournament)! I think every single one of the cookbooks was amazing and I was so delighted to have Melissa Clark sign my copy of "Cook This Now" at the party last night! Incredible job putting this all together, guys!
Amanda is a co-founder of Food52.
We were so glad to see you -- thanks so much for coming to the party!
so, Waters didnt like either of them. And why? because they didnt fit her style? im sure Joe Beef is a fine book, im sorry that it won because Waters didnt like it less than she didnt like Milk Bar.
When I got to the end of Ms. Waters' review my reaction was "Yowza!" Although it's probably impossible to completely leave one's personal views at the door as a judge in a competition, Ms. Waters' comments seem to walk a bit of a line in terms of impartiality. I wish she had tempered some of them a bit. To have the final say on the winner when appears that there hasn't been any recipe testing from either book is also a little disappointing.
Based very much on Ms. Waters' own style and focus (and very much to her credit), there is a local, sustainable, healthful cooking style that has taken hold of this country. I would venture to say that many of us use Tender and Super Natural Every Day as ready references on a regular basis. But that does not mean we necessarily want to get up each day, every day, and cook from them. Or Chez Panisse. These books may not be driven by or find their roots in the cooking style that Ms. Waters has adopted, but they are in this competition to be celebrated for their own style.
Those of us that come to this site (and visit the thousands of others out there) love food. All kinds. The vastly different cooking styles and views that this community embraces were demonstrated by this year's Piglet candidates, and that is what the competition is about.
Would the Piglet organizers ever consider asking some of the F52 members to be judges next year? I for one would love to see what inspires AntoniaJames, ChezSuzanne, DrBabs and Thirschfeld (to name just a few of many).
Maybe parallel piglet tournaments -- the celebrity judges and the home cooks? I think it would actually be pretty enlightening to see the outcomes.
As it is, I agree that, without having read the books, I'd probably award the win to Joe Beef as well (and I probably would have chosen Tender over Milk Bar too). Based on this review, though, it seems to me that Ms. Waters' agenda, while admirable in some respects, interferes with thoughtful judging in this case.
No matter how well written the reviews are I cannot help but to be completely disappointed when the judge does not test the recipes. I don't care "how busy" a judge is; it should be a requirement of judging if you are going to commit to do it. I have loved Piglet and looked forward to each and every new entry. However, I do not feel the tournament was fair or balanced nor it possible to determine if the best cookbook won. Some of these reviews were just horrible (Ina's in particular). I guess because we started so strong with Nigella's thoughtful and beautifully written review I had higher hopes.
June is a trusted source on General Cooking.
I'm just guessing, but perhaps it is only realistic to presume the judges in the original round of Piglet will be testing multiple recipes from their books? I say this because I'm guessing the subsequent judges only get their books to consider AFTER the first round. And they have to return their verdicts quite quickly.
Since the judges probably commit to doing this way ahead of time, when it comes right down to actually doing the judging, they may not be in a place or time where they can devote hours and hours to testing multiple recipes.
Or, I could be way off base. I surely enjoyed far more those reviews where recipes had been tested.
Thank you, Amanda, Merrill and Charlotte - love that you dared to mix-up the Piglet - format, judges + books. While I wished some judges would have expanded on their commentary, I'm grateful you gave them a blank canvas. One of the things I love most about the Piglet is that it's unpredictable.
I actually think the comments should be more respectful and appreciative. Though I agree that it's best when recipes are made from both books, these are prominent and very busy people who honestly may not have the time needed to do a thorough testing. It's true that it probably isn't their first priority either. But they agreed to judge and be a part of this community, and they are the ones who inspire and teach home cooks like us after all. While the cooks on this site get to review and post comments every day (anyone can ask a question about a cookbook on the hotline), I think the piglet was designated as a competition to be judged by these renowned professionals, who have given us a window into their ideas of the best cookbook. And if Alice had tested the recipes, she'd likely have come to the same conclusion. Again, this is not to suggest that I wouldn't have preferred to have seen recipes tested, but to say that I think the piglet should be appreciated for the point of views it has brought and for the opportunity it has presented to hear from these respected culinary (in most cases) personalities. I enjoyed it and would love to see it more often.
Don't get me wrong..I appreciate that these very busy people took the time to judge the cookbooks but, in a coookbook competition, I'd love to hear about the actual recipes. Were they well written? Did they work as printed or were edits necessary? Did they taste good? It's nice to know about perspective and deliciously written prose but I also need to know about the recipes themselves.
I couldn't agree more....I buy cookbooks for the recipes--how they come together, taste and WORK!. I have plenty of cookbooks that I don't have time TO READ....but I judge them on their recipe excellence or not.
While I haven't heard of either the judge or the Joe beef book, I must say that I am truly disappointed in the final review. While I appreciate that she has personal opinions and her own style of cooking, I wish she had maintained a more impartial standing as she reviewed the choices. I get the impression she simply flipped a coin...
is it just me or does Ms. Waters seem disappointed about the two finalists and reluctant to pick a winner? additionally, did she actually make any of the recipes in the books or just flip through them? It should be a requirement for future judges that they put the cook back into cookbook before they are allowed to participate.
Boy did that review turn me off of Alice Waters. Sadly.
What a treat to read many of the reviews on the group of cookbooks chosen. While I will not buy either of the finalists (my family tends towards the Alice Waters' style of cooking and eating) I most certainly will buy some of the others based on the reviews, which sent me on a special trip to my local library and then to the bookstore to check them out. It has been very interesting to read the comments from the Food52 community. I, like many others, have most appreciated the reviewers who took the time to cook from the books. I am not offended by strong opinions from the community members who are frustrated by reviewers who did not cook. I do not think all the comments have to be positive and nice to be honest and respectful. We are a community of passionate, interesting, interested, and curious cooks. Although deciding the Piglet process is not a democratic process, would the editors consider suggestions from the community regarding the preferences for book reviews, nominations for books, and potential reviewers?
Thanks for an engaging and interesting Piglet!
Wonderful tournament! Sad to see the Piglet end...oink, oink until next year!
Inspired by The Morning News' Tournament of Books, we got together with
our friend Charlotte Druckman and created the Tournament of Cookbooks.
Here on Food52, you can watch the action and weigh in on the results as
the 16 most notable cookbooks of the year vie for the coveted Piglet
trophy. The tournament features top food writers and chefs as judges.
Play will take place over the course of 3 weeks, with a decision
published each weekday.
The 2012 Judges


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NEW YORK—Infuriating tens of thousands nationwide, 26-year-old microblogger Travis Yates reportedly had the goddamn nerve to appear on Good Morning America Friday just days after signing a $400,000 deal to adapt his popular Tumblr account into a full-length book. "That rich little punk has the fucking stones to show up on my TV and talk about how many hits his stupid blog gets? What a dick," said Colorado resident Jason Stehmeier, 34, who added that it was common decency not to show oneself in public after lucking into something like that. "That guy needs to shut up, write the damn thing, and go away already." Most of the angered viewers admitted they might consider purchasing a copy of the book so long as Yates' smug little prick face was not featured prominently on the back cover.
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A new study finds that more than two thirds of Americans approve of the use of stem cells in research aiming to cure serious diseases.
A new study finds that more than two thirds of Americans approve of the use of stem cells in research aiming to cure serious diseases.
The optogenetic toolset is composed of genetically encoded molecules that, when targeted to specific neurons in the brain, enable the electrical activity of those neurons to be driven or silenced by light.
The story of the US government's efforts to stamp out smallpox in the early 20th century offers insights into the science and practice of mass vaccination.
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In Chapter 5, "The Stable and the Laboratory," author Michael Willrich explores the burgeoning vaccine manufacture industry that ramped up to combat smallpox epidemics in turn-of-the-twentieth-century American cities.
Studying the earliest events in visual development, Carla Shatz has learned the importance of looking at one's data with open eyes—and an open mind.
This animation illustrates optogenetics—a radical new technology for controlling brain activity with light.
"This is my trophy," says biologist Michael Edidin, walking across his office at Johns Hopkins University to pick up two oversized clock hands, once part of the stately clock tower that still stands on the Baltimore campus.


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a/k/a the "natural disaster tour"...
a/k/a the "natural disaster tour"...
Stale pastry is hollow succour to a man who is bereft of ostrich. - Sheldon Cooper, The Big Bang Theory
A four month international trip is still something.
We had a two night stay in the city 25 miles from home due to the more localized disaster of my husband's workplace burning to the ground resulting in a period of underpaid employment, followed by unemployment, followed by a new lower paying job where he was generously given four unpaid days off for our wedding in spite of a policy that no one gets any days off in their first 90 days.
That was nearly two years ago and we still haven't had a proper vacation together. We probably won't for four or five more years.
They need to stay far far away from where I live.
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Project Leader registration is now open for 2014 Martin Luther King, Jr. Day of Service! Visit the United Way of King County website to register! Also, don't forget to join us on the morning of January 20 for the MLK Day Kickoff from 8-9am at the Samuel E. Kelly Ethnic Cultural Center!
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Ten year recognition |
Thursday, 06 June 2013 00:00 | |||
he Hugo Lions club held its weekly meeting at Cedar Shed Wednesday afternoon. The meeting was business-based, with the members going over the treasurer's report. A motion was passed to use money from the operating funds to pay for t-shirts. Members said doing this would help to free up money to award a scholarship. Hugo Lions Club President Dwight Kos presented Jay Thomas with an award for 10 years of service to the Lions Club.


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Sometimes, it's hard to decide whether to accept a job offer or not. One way to help determine if the job is the right one, is to consider what's most important to you.
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No 22 Pen-Y-Dre
Rhiwbina, Whitchurch, Cardiff
This location is private and has no or limited access only. This is a private residence.
Additional locations as the crow flies:
Y Groes (The Doctor, The Widow And The Wardrobe): 0.07 miles.
Kelston Road (Kiss Kiss Bang Bang): 0.64 miles.
Heol Pentwyn (Love & Monsters): 0.66 miles.
Penlline Road (Kiss Kiss Bang Bang): 0.66 miles.
Merthyr Road (Kiss Kiss Bang Bang): 0.66 miles.
Whitchurch High School (Revenge of the Slitheen): 0.68 miles.
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