text:
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BLOOD IN THE BOARDROOMSourcebook[FAS7327]
Print Price (1998): $12File Size: 39 MB
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CORPORATE SECURITYSourcebook[FAS7118]
Print Price (1995): $18File Size: 38 MB
Think corps security means a donut-snarfing security guard and a high fence? Think again, chummer! You want inside the corp enclaves, first get past the security wage mages, drek-hot deckers, and really big guys with really big guns ... plus a few hellhounds and watcher spirits just to keep you on your... [click here for more]
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text:
Your flowers have been carefully grown, picked, hand arranged and protected at every stage to ensure they arrive with you in peak condition. Some of your flowers may arrive in bud but these will open giving you maximum vase life.
If you follow our simple care instructions your flowers should last for at least 7 days.
Our indoor plants are easy to look after. They have a flowering life of about 3 weeks, but are not permanent displays.
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subset: commoncrawl


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Are cooking classes worth the price tag?
Posted 12 November 2011 - 02:02 PM
I've been looking up cooking classes for a while now, mostly one-day or weekend classes on different cuisines (New Mexican, Moroccan, Italian...), bread baking classes, knife skill classes, fermentation, dutch oven camp cooking...
For those of you who have taking recreational cooking classes (whether a 3-hour class or a weeklong workshop), do you think they are worth the $? I've worked a little bit as a line cook, and have been teaching myself about cooking, quite intensively, for the last two years. My goal is to start a food truck in a year or 2. I learn pretty quickly from reading, videos, lots of kitchen experiments, etc, and have definitely improved my skills over the last couple years without any classes or training. When I see weekend workshops that cost $700, or one-day classes that run over $100, I can't help but think I should just spend that $ instead on books, ingredients, some choice kitchen equipment. Then again, a good knife skills class could help me out heaps in the kitchen, and for baking I think it would be great to learn from an experienced baker... I should also note that I have just about no disposable income so I try to make the most of it.
Any insight? Cheers!
Posted 12 November 2011 - 03:14 PM
Posted 12 November 2011 - 03:47 PM
Posted 12 November 2011 - 06:17 PM
If you've already had some professional experience, and you're planning to be a professional cook, you may find the level of most recreational classes to be below your level. Remember, the people who go there want to learn something new, and they want to have fun. Depending on the teacher, the class may not be that careful about technique.
I've known so many superb professional cooks who have learned totally on the job. Is there any reason for you not to take that route? You'll learn, you'll make money, you'll be around other professionals, and you will also meet helpful people for what you want to do.
If you want to be involved in recreational classes at all, I suggest you work them as a sous-chef or assistant, even as a volunteer. Then you'll work more closely with the teacher and you'll get more out of the experience.
If you live near a cooking school, it may be possible to take a cooking class on a particular subject that interests you, without enrolling in the full program.
good luck!
Posted 12 November 2011 - 06:22 PM
If you're approaching something as a complete novice, like a new technique or a new cuisine, cooking classes may be helpful. But if you possess a medium degree of cooking skill, most classes are probably not going to be too useful compared to just learning on your own.
Far better than a cooking class is to hook up with a clan of equally knowledgable cooks. That way, you're teaching each other and at a personalized pace. Bonus is it's far cheaper and more fun to book.
Posted 12 November 2011 - 07:56 PM
But even with school, there's no substitute for actually cooking in a professional environment. You'll learn more nuts-and-bolts technique quicker that way.
Edited by ScoopKW, 12 November 2011 - 07:58 PM.
Posted 12 November 2011 - 10:18 PM
I'd say that if it's the former, then a class may be worth it as you'll get hands on training plus the instructor can check you are doing things right - and this kind of feedback is harder to get from a book.
On the other hand, if it's the latter I would say don't bother. There are loads of "Learn Mexican/ Thai/ Indian/ Morrocan/ etc." classes all over the place these days, and although some may be fun and you may learn a little, you are not actually going to learn a whole country's cuisine in a day or two. You may learn a few tasty dishes but teaching quality can vary and you may end up going home with more misinformation about a country's food than when you started. Far better to invest in some books, researching online and saving up for a holiday to the country itself!
Posted 13 November 2011 - 06:18 AM
Posted 13 November 2011 - 06:38 AM
Posted 13 November 2011 - 01:49 PM
I live near Yosemite in California right now but am also sort of based in Santa Cruz, near San Francisco although I try to avoid the place if I can!
Training on the job would be awesome, but with the recession, there's a helluva lot of people out there with more than 6 months line-cook experience on their resumes, especially in California. My kitchen experience was back in Maine, so unfortunately all the pro cooks I know are 3000 miles away.
As far as classes go, I am potentially interested in three different things:
(1) knife skills and general cooking technique, to save prep time and because I still bungle a lot of my attempts in the kitchen,
(2) specific techniques like rustic bread baking or pasta-making, and
(3) different cuisines, especially American regional ones like New Mexican, New Orleans, etc. I'm interested in starting a food truck that features American regional specialties but also has dishes from other countries (Italy, Lebanon, Morocco...) as specials (to keep it interesting as a cook, and because I love a lot of different food). Nothing too complicated though, especially to start! American regional classes are also a good excuse to travel around and see new states, which is my favorite thing to do when I can afford it.
Can anyone recommend a really good knife skills or bread-baking class in the states? Or a good regional class, esp. in Texas, New Mexico, or Louisiana? I guess I'm aiming for classes that are more instructive than something purely for casual home cooks, but not necessarily CIA level. And I'd prefer to take a less-expensive class from a really solid, non-famous chef than an expensive class from a famous one, unless it was someone I was a huge fan of. But, if I don't find any classes that fit the bill, I'm quite happy to invest the $ instead on cookbooks and ingredients and I'll just get in the kitchen and try to work it out myself! When I was in college, I would look at classes and think they were going to be mind-blowing or something, only to think "I could've just read a couple of books for free" after they were over.
For reference, some of the classes I've been looking up include Cooking Studio of Taos, Santa Fe School of Cooking, and Portland Culinary Workshop.
The places I would most like to visit are: Santa Fe, Taos, and Hatch, NM, Austin and the Hill Country, San Antonio, New Orleans, Savannah, Charleston, western Montana, Portland, and Seattle. I'm pretty much up for anywhere in the western US though (I'm an east coast native, quite happy to be west of the mississippi).
Cheers again for all the input! It's really helpful, especially since I am currently living a bit isolated in the mountains with no fellow cooks to talk to!
Posted 13 November 2011 - 03:02 PM
The Sierra foothills area is burgeoning with some fine wineries that have people sitting up and taking notice. I suggest you connect with the winemakers there. Where there are good winemakers, there are good cooks hanging around. You could learn from them, and they could point you to opportunities. I'm familiar with the Crystal Basin Cellars. Note the events calendar on their website, which also lists foodie events in the area. Even in the mountains, there are ways to meet people and network.
Posted 13 November 2011 - 03:15 PM
Posted 13 November 2011 - 03:17 PM
Posted 14 November 2011 - 01:42 AM
(1) knife skills and general cooking technique, to save prep time and because I still bungle a lot of my attempts in the kitchen,
Once you've eliminated bad technique, the only thing that improves knife skills is practice and grinding those pathways into your muscle memory. First, make sure you have a sharp, comfortable knife, it's impossible to build a good foundation of knife skills if you're fighting the knife the entire time. At the minimum, buy a new $25 victorianox and use that as a benchmark of minimal acceptable sharpness. If the knife you're using is any less sharp than this, you're not learning anything useful. Next, read the eGCI Knife Skills class and practice your cuts. If you have someone knowledgeable who can watch you, they can correct some subtle deficiencies in form. But then, after that, instead of taking a cooking class, find the best restaurant in the area and volunteer to work for free as a prep cook for a week. After you're 10th case of onions, you'll have your technique down far more effectively than via any class.
(2) specific techniques like rustic bread baking or pasta-making, and
There are some very good technique based classes and I can imagine bread being one of them but fresh pasta is not rocket science to make and, again, just make it 4 or 5 times and you'll pretty much have it down.
(3) different cuisines, especially American regional ones like New Mexican, New Orleans, etc. I'm interested in starting a food truck that features American regional specialties but also has dishes from other countries (Italy, Lebanon, Morocco...) as specials (to keep it interesting as a cook, and because I love a lot of different food). Nothing too complicated though, especially to start! American regional classes are also a good excuse to travel around and see new states, which is my favorite thing to do when I can afford it.
The problem with most regional cooking classes is that, if you have a single day, about the most you can practically do is babysit a bunch of people through cooking 3 recipes, max. That's not a very broad or deep exposure to a culture. For the cost of a day long class, you could instead buy the seminal cookbooks of that cuisine, eat several times at the best ethnic restaurant to dial your palate in and then enough ingredients to cook a dozen dishes from your cookbook. For the price of a week long class, you could afford to fly to that region for a week and eat whatever you want.
Can anyone recommend a really good knife skills or bread-baking class in the states? Or a good regional class, esp. in Texas, New Mexico, or Louisiana? I guess I'm aiming for classes that are more instructive than something purely for casual home cooks, but not necessarily CIA level. And I'd prefer to take a less-expensive class from a really solid, non-famous chef than an expensive class from a famous one, unless it was someone I was a huge fan of. But, if I don't find any classes that fit the bill, I'm quite happy to invest the $ instead on cookbooks and ingredients and I'll just get in the kitchen and try to work it out myself! When I was in college, I would look at classes and think they were going to be mind-blowing or something, only to think "I could've just read a couple of books for free" after they were over.
Learning to be a good cook is far more expensive in time than in money and there are not many easy shortcuts for trading money for time. Unfortunately, for cooking instruction, time is what's most expensive to provide so they're actually a poor fit. Read voraciously, experiment ceaselessly and always look for ways to improve.
Posted 14 November 2011 - 02:25 AM
Edited by Will, 14 November 2011 - 02:30 AM.
Posted 14 November 2011 - 12:12 PM
For the cost of a day long class, you could instead buy the seminal cookbooks of that cuisine, eat several times at the best ethnic restaurant to dial your palate in and then enough ingredients to cook a dozen dishes from your cookbook. For the price of a week long class, you could afford to fly to that region for a week and eat whatever you want.
So regional classes are out, but what about a good bread-baking class? I like the idea of volunteering as a prep cook. I used to do prep as part of a cooking job, including lots of onions, but I basically went at it haphazardly, having no job training or supervision. Do you think a restaurant would find it more of a hassle to oversee a volunteer than it's worth?
Posted 14 November 2011 - 02:08 PM
I should add, I'm also really interested in wild food/ foraging classes - something I would love to know how to do, but don't exactly want to learn all on my own with a guidebook. Would be way more fun to learn with people! Or maybe join a group instead of taking a class?
The Mycological Society of San Francisco is pretty active. They arrange dinners for their members and also do demos, etc, to educate the general public. Off the top of my head, that's the only foraging group I can think of. If you contact them, they may be able to point you to mycological or other foraging groups in your area.
For some reason, I think of Slow Food as involved with foraging. You can contact your nearest local chapter. Again, these people may be able to point you to others who share your interests or who can answer your questions.
Posted 14 November 2011 - 09:01 PM
Posted 15 November 2011 - 05:48 AM
Posted 14 January 2012 - 12:30 PM
Most of our students fall in the avid, serious home cook level. Certainly not the type of person who experiments with Modernist cuisine or compressed watermelon salads, but they aren't interested in making pot roast. The store is on the level of a Williams-Sonoma, yet locally-owned. Thus the store attracts a demographic at a level of income and interest in cuisine that justfies the fees we charge. In fact, our students see the cost of the class as a bargain compared to the knowledge they gain.
Posted 27 January 2012 - 01:57 AM
Posted 28 January 2012 - 09:30 PM
In contrast, the cooking classes at the local tech school are often very, very good. Many of these are geared towards professionals and meet twice a week for a few months, but the cost per class is often lower than some demos and the quality is very good.
Posted 29 January 2012 - 10:48 PM
I took a bread-making class when I first started to get into baking bread that was extraordinary. It really lit the fire in me to give bread baking my attention and efforts. The instructor was excellent, and very hands-on working with the students. That was what I needed. I'm taking a class on macaron-making in a month or so that I'm hoping will have the same results, since I've tried to make them on my own with pretty dismal results. Many years ago, I took a series of Indian cuisine classes, as well as a Thai series, offered by the local Parks & Rec department. They were also outstanding, and I walked away with recipes I use to this day.
On the not-so-great side, I took another class called something like "Cooking Without a Recipe". The instructor was good, but the class was too large, and far too general. I learn more reading "Saveur" or "Fine Cooking" than I got from that class.
Small groups and tight focus are key, I think.
"Let's slip out of these wet clothes, and into a dry Martini" - Robert Benchley
Pierogi's eG Foodblog
My *outside* blog, "A Pound Of Yeast"
Posted 29 January 2012 - 11:23 PM
So regional classes are out, but what about a good bread-baking class?
The San Francisco Baking Institute Is prolly the top baking school on the west coast.
Posted 30 January 2012 - 04:07 AM
So regional classes are out, but what about a good bread-baking class?
The San Francisco Baking Institute Is prolly the top baking school on the west coast.
It's also $400 for a 2 day course which reflects the degree of commitment they need to put in to offer something worthwhile.
Posted 07 February 2012 - 09:12 AM
I try to choose carefully and take classes that will teach me a skill not easily acquired on my own and when I get in class -- I work. Hard.
Most people who take classes are not overly interested in pushing their skill level, they want to have fun or pass the time. The smaller number of students, the better, and if you can get near-private instruction, all the better.
It helps to talk to the teacher about what you want. I took a pie class with Carole Walter, not because I wanted to learn how to make pie, I wanted to push my skill level through the roof. When we had a lunch break, and we were sitting around the table, I told her this in the form of the story that I wanted to make pie like my mother -- who made the best pie I've ever had and ruined a lot of pie for me.
Carole took me under her wing and helped me, pushed me, and at the end of class said to me: "I want you to go home and make six more pies this week." It took me a couple of weeks but I did it.
And I accomplished my goal -- I'm an accomplished and confident pie baker and my pies are better than anything I could possibly buy and as good as my mom's.
I was lucky with Carole, she's an excellent teacher. Not all of them are, and you have to be aggressive in the class, making sure you can see the demonstration, making sure you get to try everything with your own hands.
Posted 07 February 2012 - 11:15 PM
I'm lucky enough to live in Chicago and have several choices. I recently found Kendall College which specialized in culinary degrees. They also offer "non-professional" courses as well and thus far I have taken a 6 hour "Sauces" class @ $120 and a 3 hour "Knife Skills" class @ $60. Both were well worth it. Below is my play-by-play of the "Sauces" class, and hopefully you can see why I think it was worth it. It may very well be worth someones while to seek out a similar institution in their area.
Todd in Chicago
I had a great time today attending a 6 hour Sauces class at Kendall College in our neighborhood. Kendall College is known for their culinary program and offers full career training as well as these Enthusiast classes. I was very impressed with the quality of the entire process of the class - from Chef Brandy who was our teacher, the four (yes FOUR) additional assistants who made everything run smoothly, the facilities themselves (cool to work in a professional kitchen), the organization and quality of the content. Oh yeah, and the tastes and smells! I would rate this overall experience very high.
I arrived about 5 minutes prior to the class and checked in at the lobby. Everyone meets in the lobby and then they take you up to the working floor when everyone has arrived. Before they take you up, they go over some of the ground rules; such as where the washing stations will be, restrooms, and things like if you use your phone or camera to take a picture, you are supposed to wash your hands at the washing station. They also passed out the recipes that were going to be covered in class. **Note .at this point I realized I was the only male in the class since my cooking buddy Rex decided to head to Mexico <sigh>.
Once in the kitchen, everyone was provided with a workspace and a place to put their jackets, etc. Each workspace was set up with a cutting board, a chefs knife, and a wooden spoon. Also, chefs hats, an apron, and a side towel were provided. Once everyone put on their Chef gear and washed their hands, class started.
We spent about 15 minutes introducing ourselves and covering the basics of sauces such as that there are 5 mother sauces:
Sauce Bechamel
Sauce Veloute
Sauce Tomat (AKA Tomato Sauce)
Sauce Espagnole (AKA Sauce Brune or Brown Sauce)
Hollandaise Sauce
Most all other sauces are derivatives of the mother sauces or derivatives of derivatives of the mother sauces.
And with that, we jumped right in.
First up was to create our first mother sauce, Espagnole. Lucky for us, they already had the brown stock so we didnt have to waste several hours making this. ;-) Chef Brandy split us up into teams and I was working with Joan (a personal chef who cooks meals for families, etc) and Tracy (just a gal from Lincoln Park who wanted to learn how to make sauces!). I think we made a great team. We chopped our veggies and got it started and made our roux, and then put in our stock. This would now need to simmer for 45 minutes.
While our Espagnole was simmering, Chef Brandy taught us about vinaigrettes. A vinaigrette typically has 3 components, an oil, and acid, and seasonings. The usual ratio is 2-3 parts oil to 1 part acid. Different types of oils can be used (for example olive oil for Italian, Canola with Sesame or Mirin for Asian, etc) for different flavor profiles. The acid can also vary from vinegars to citrus. Most often a touch of Dijon mustard is also added as an emulsifier. Chef Brandy seemed to think that you can almost never miss by adding a touch of shallots and garlic as well. The teams were then provided access to many different oils, acids, Dijon, and seasoning (fresh herbs, etc) and each team was to create a vinaigrette which would then be tasted by Chef Brandy for critique. We chose a standard red wine vinaigrette with shallots, garlic, thyme, parsely, Dijon, olive oil and red wine vinegar. I thought it was just ok and for some reason didnt blow my mind. The rest of our team thought it was the best of the class.
By then our Espagnole sauce was about done simmering and we would move on to our next sauce. This sauce would be a derivative of the Espagnole sauce and is another classical French sauce a demi glace. All of the sauces that we would make today would follow the traditional techniques, and actually the demi glace was an easy one. Simply mix 1 part Espagnole with 1 part brown stock and reduce by half i.e.; more simmering.
While our Espagnole and brown stock mixture was simmering and becoming a demi glace, we began our next project a caramel sauce for Mexican chocolate soufflé. For this we had to create a double-boiler to melt the Mexican chocolate and the butter, and whip the egg whites with the mixer (this was one part of the class which was not perfect as we had some delays as the mixer was refusing to cooperate eventually we got it work and everyone got there whites whipped). I also got the opportunity <sigh> to butter and sugar 8 ramekins. My teammates were making the caramel (very easy) and mixing the chocolate and butter. I also whipped our whites into shape and Tracy then folded in our whipped whites into the chocolate/egg mixture. I then filled the ramekins while our caramel sauce finished.
By this time we were just heading into our lunch break, but one last thing to do. Create two last sauces! Turn our demi glace into a Madeira wine sauce! Ok this is hardly a new task/sauce, but it really does make a difference when the demi glace is complete, stir in 2 ozs of Madeira wine and reduce to sauce consistancy. Voila! Madeira wine sauce!
The other sauce we made right before the lunch break was a classic (and another mother sauce) Hollandaise! This actually is a bit tricky for one person and it is recommended that two people do this one. Although Ive made it at home by myself, it is much easier with two people (or even easier using the blender method!). We mixed our egg yolks with freshly squeezed lemon juice, and over a double boiler added our melted butter. Everyone in the class had success with making the Hollandaise .yay! Chef Brandy and team checked all sauces at various steps in the process offering us valuable insights and tips not found in the printed recipes they were fantastic! For this sauce I worked with only Joan as this was a two person sauce and Tracy paired up with someone else. Joan and I had great team work on this one and actually had enough time for her to do a batch and for me to do a batch.
Time for lunch and to sample our work!
Lunch consisted of Beef Tenderloin cooked by our great kitchen assistants, topped with our own Madeira sauce, a salad with our own vinaigrette, and grilled asparagus with our Hollandaise sauce! How fun ..and good!
We had about 30 minutes or so for lunch and upon our return we had our chocolate soufflés with our caramel sauce. I was not as impressed with this one maybe it wasnt sweet enough for me.
Time to start our after lunch session. The first sauce after lunch was a Gastrique! The recipe we were making was for an Orange Gastrique. This is done by adding sugar, water, orange zest, star anise, orange juice, AND of course, the ubiquitous brown stock. This gets boiled and reduced to a syrupy consistency. While this was reducing, off to our next recipe/task!
This was a simple and fun one we got to make compound butter. Everyone got slab of butter and access to fresh herbs and veggies. This was an individual task and everyone would end up getting their butters rolled tight and stuck in the icebox for them to bring home. I used Thyme, Shallots, and a bit of Garlic in mine. Smelled wonderful!
Our next sauce would be another mother sauce Sauce Bechamel. Lucky for us Chef Brandy had already started part of this which was to create an onion piquet (a half an onion with a bay leaf nailed to the cut side of it using cloves) and simmer it in whole milk for 20 mins. All we had to do was to make a light roux, add the warm milk and whip into velvetiness and then for the coup de grace, we added cheddar cheese and cayenne. Of course, everyones béchamel based cheese sauce was critiqued by Chef Brandy and then all were emptied into a giant pan of pre-cooked macaroni. Those were then mixed well, covered with breadcrumbs, and yes, more melted butter and popped into the oven.
At this point, our Gastriques were just about done and Chef Brandy seared up some duck breasts and sliced into thin slices and plated them for tasting. At the very end of our reduction of the gastrique, it was pressed through a chinois and then honey and butter were added. This was the most AWESOME sauce (I think) of the class. This was then drizzled over the duck breasts. OMG ..delish! And my teammates Tracy and Joan didnt really want their samples so I lucked out and got them. YUMMO!
We then moved on to our last sauce and project of the day Poached Sole with a Beurre Blanc sauce. We poached extremely thin sole fillets in a liquid of Clementine juice, white wine, butter and shallots. Chef Brandy showed us how to use parchment paper to make a poaching lid so that the fish would be cooked from not only below but from above as the steam built up under our parchment paper lid. The fish cooked very quickly and was removed. The poaching liquid was then pressed through a chinois and was put back into another pot and was reduced. We then used this to make the beurre blanc. Chef Brandy really indicated the importance of using cold butter when making the beurre blanc. Cold butter was added slowly to the reduce poaching liquid over gentle heat. The sauce was then ladled over the fillet of sole and the plates were garnished with Clementine supremes and mint chiffonade. This was very good ..how could it not be?
Oops we forgot about the mac n cheese! It was pulled out of the oven in the nick of time and everyone got to sample that as well. We thanked Chef Brandy and our 4 assistants and everyone agreed what a great time it was.
Woohooo! What fun!
Todd in Chicago
Posted 08 February 2012 - 06:27 PM
Posted 08 February 2012 - 09:05 PM
Come to the next Heartland Gathering if tino27 will be there -- like this one in 2010. (Actually, come to the next one anyway.)So regional classes are out, but what about a good bread-baking class?
"A vasectomy might cost as much as a years worth of ice cream, but that doesnt mean its equally enjoyable." -Ezra Dyer, NY Times
Posted 06 March 2012 - 08:33 PM
Come to the next Heartland Gathering if tino27 will be there -- like this one in 2010. (Actually, come to the next one anyway.)
So regional classes are out, but what about a good bread-baking class?
Wow, Heartland Gatherting sounds like a great time. Will keep an eye out for updates on the next. I have passed through the heartland quite a few times, but I don't think my road food experiences so far have done the slightest bit of justice to the region. I can't wait to try some proper regional specialties!
Todd, cheers for such an in-depth account of the classes! I am occasionally in Chicago, and am also very keen to travel whenever I can afford it, especially when it's justified by some sort of food education. I think a good knife skills class is definitely in order. Thanks!
Edited by mskerr, 06 March 2012 - 08:36 PM.


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The act or art of biffing it while doing any kind of thrillsport. IE, motocross, snowboarding, wakeboarding, rock climbing. Etc. In most cases, the wreck is so significant, that a string of gear is slung in and or around the impact area simulating what is typically know as a (Yard Sale). However taking into consideration, that one is typically (sailing) prior to this now recognized art of the dynamic crash, the word YardSail was born.... Note- not to be confused with a Yard Sale.
Damn bro, it appears as though we have a slew of squids and rookies out here today. SURELY we will see some massive YardSails throughout the day.


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text: Acid Culture smashBy Brian Ashcraft PO Edit1182L Racing to Win over Your Nerd Hearts Martini. Marlboro. Cigarettes and liquor have traditionally been big motorsports sponsors. But a new breed of sponsors exists, such as Sony's PlayStation, and even more otaku geared companies are using racing as a vehicle to promote their wares. Read… 5/04/11 2:00am 5/04/11 2:00amNeon Genesis Racing


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ninja vs dragons upcoming game demo
Hi Everyone.
I would like to announce that my first game Ninja vs Dragons is about to be released soon. And i am happy to share with you the first game play demo of the game Youtube link | Pop Up Ninja Vs Dragon, you play as a ninja throwing stars at dragon targets. Using simple point and swipe control throw your ninja star at the dragons, careful you can only miss 3 times, but not to worry every 100 points you get 1 UP. Collect bonus points by hitting mushrooms. And be careful of the bombs, hit them before they hit you. It's simple, fun and best of all challenging. You'll know it's fun, and you'll know you want to keep playing. Give it a try when its released soon. Features. - Designed only for IPADs. - 1 Beautiful summer world and cartoon characters, with more to come for free. - Fast endless action. - Easy and addictive control just point and swipe. Last edited by casualgamesstudio; 01-11-2013 at 12:30 AM.. |
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text: Pound cake March MadnessBy Jessica Coen PO Edit1724L March Madness, Day 2: Cake Vs. Pie Showdown Continues!Our ultimate Pie vs. Cake tournament is off and running! No big upsets just yet, but today's competitors will turn up the heat. Place your bets now. Read… 3/19/10 3:00pm 3/19/10 3:00pmMarch Madness: The Cake Vs. Pie Tournament


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Summary and Book Reviews
Skeletons at the Feast: Summary and book reviews of Skeletons at the Feast by Chris Bohjalian
Aside from the gripping story, fans of Chris Bohjalian will find this book quite a departure from his previous novels. However, there are familiar strains from his earlier works.
Full Review (1491 words). Media Reviews
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ReadalikesIf you liked Skeletons at the Feast, try these:
A Woman In Berlin
by Anonymous The diary of a young woman, recording her and her neighbors' experiences as, for six weeks in 1945, Berlin fell to the Russian army.
by Ian McEwan Brilliant and utterly enthralling in its depiction of childhood, love and war, England and class. At its center this is a profoundand profoundly movingexploration of shame, forgiveness and the difficulty of absolution. These are 2 of the 5 readalike suggestions for Skeletons at the Feast. Members have full access to all readalikes. If you are a member, please login. To find out more about membership, click here. Books with similar themes


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Presque Isle County Board of Commissioners passed resolution supporting hemp
HILLMAN, MI -- The Presque Isle Board of Commissioners passed a resolution today to support the legalization of a crop that is banned in the United States. We're talking about industrial hemp.
One local man says this cash crop could fuel the Northern Michigan economy.
More than 25,000 products are made from hemp, including some shoes and the rope you'd use to tie your boat to the dock. A Northern Michigan man says it's time to lift restrictions."
"If you smoked it, you'd get a headache," said Everett Swift, the executive director of MI-Hemp, the Michigan Industrial Hemp Education and Marketing Project.
Swift says if you light up a hemp cigarette, you're not getting high.
"Kind of like having a bad cousin, and you get the blame for what the cousin is doing," he explained.
The DEA calls hemp a controlled substance. But would you believe the fibers from marijuana's distant cousin make products like nap-sacks, baseball hats, and even suntan lotion? It's legal to buy it, but there's a problem, you can't grow it in the US.
"Common sense to me says we need to use this product since we are importing $360-million of it a year," said Swift.
Swift says this could be money put into farmer's pockets.
"We need to be growing it here and pump money into our economy, instead of shipping it out."
According to a 2006 report released by the Fuel and Fiber Company, a national group promoting the growing of hemp from Arizona, legalizing the plant could create 1,700 to 4,200 new jobs. Farmers would also benefit. They could profit $50 to $500 dollars an acre.
"The more I learn, the more i see this is a ridiculous law we have here in the United States on this," said Swift.
States, like North Dakota, Hawaii, and Kentucky, have passed laws saying farmers can grow hemp, and like the Presque Isle County Commission, they're hoping to put pressure on the federal government to change the law.
"I would like to see the DEA step back and allow state rights on this issue," said Swift.
Everett says hemp offers nutritional value, like in this granola bar, you can find Omega 3 and other essential fatty acids. Tastes like a protein bar, but overall, it's pretty good.
Everett Swift questions why you can't grow hemp in America.
Swift is the executive director of MI-Hemp, an organization that educates and informs people of the benefits of industrial hemp. He says last year, the US imported $360-million in hemp that is used for more than 25,000 products, some numbers show maybe closer to 50,000 products. Manufacturers can use it, you can wear it, you can even eat it, but like its close cousin marijuana, you can't grow it.
Swift says even though hemp a close cousin and resembles marijuana, you can't get high off of it like you can marijuana, and the plant is used primarily for its fibers, which can be turned into several different types of items.
His argument is the time has come to lift the ban from growing hemp in the United States, which could potentially pump millions into the Northern Michigan economy.
We'll have the full report tonight on 7&4 News at 6.


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But the Romney-Ryan plan calls for defense spending at 4% of GDP, which would lead to an increase of $2.1 trillion in defense spending over 10 years, according to an estimate done earlier this year for CNNMoney. But when Biden yielded that figure last week, Ryan said that was not the plan.
"So we're saying don't cut the military by a trillion dollars. Not increase it by a trillion, don't cut it by a trillion dollars," Ryan said during the debate.
But Ryan never explained what the increase would add up to. Romney may have to do that math for America.
Could the longest war go even longer than planned?
The president's plan has U.S. combat troops scheduled to be out of Afghanistan by the end of 2014.
Biden, on Thursday, stated it clearly enough.
"We will leave in 2014," he said. He did not mention the intention to maintain an estimated 10,000 to 15,000 troops in Afghanistan to help with any further training, advising and, if needed, to deal with threats to America's own interests, though not by definition for combat.
Ryan left open the door for troops staying beyond that date, though the Republican ticket agrees with the 2014 transition date.
Raddatz: You're saying that's not an absolute, but you won't talk about what conditions would justify ...
Ryan: Do you know why we say that?
Biden: I'd like to know... (crosstalk)
Ryan: Because we don't want to broadcast to our enemies "put a date on your calendar, wait us out, and then come back." We want to make sure ...
The day after the debate, however, Ryan's spokesman Brendan Buck told CNN that the candidates are committed to the same 2014 transition date as Obama but "believe troop withdrawals within that time frame should be directed by the advice of commanders."
So that leaves some confusion about the Romney-Ryan stance.
Of course, any decision to stay beyond 2014 is not just up to the U.S. It is a matter that would need to be renegotiated with Afghanistan. In addition, the idea that combat could continue might not sit well with a war-weary nation and a military community that already has a 2014 goal post in front of them.


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Film and Media Arts Initiative
The Film and Media Arts Initiative at the Smithsonian American Art Museum reflects a commitment to develop the museum's film and media arts collections, research resources, and programs. Recent additions to the permanent collection have included works by Jim Campbell, Bill Viola, Cory Arcangel, Vito Acconci, Chris Burden, John Baldessari, Peter Campus, Dennis Oppenheim, Bruce Nauman, Kota Ezawa, and other artists working in film, video, and other time-based media. The Nam June Paik Archive, consisting of research material, documentation, correspondence, sculptural robots, and video and television technology from the artist's estate, is a core part of the initiative.


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About Us
Since 1929, The Jewish Agency for Israel has been working to secure a vibrant Jewish future.
We were instrumental in founding and building the State of Israel and continue to serve as the main link between the Jewish state and Jewish communities everywhere. This global partnership has enabled us to address the Jewish People's greatest challenges in every generation.
Today, we connect the global Jewish family, bringing Jews to Israel, and Israel to Jews, by providing meaningful Israel engagement and facilitating Aliyah. We build a better society in Israel - and beyond - energizing young Israelis and their worldwide peers to rediscover a collective sense of Jewish purpose.
The Jewish Agency continues to be the Jewish world's first responder, prepared to address emergencies in Israel, and to rescue Jews from countries where they are at-risk.
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Nelson Mandela, Of Blessed Memory (1918-2013)
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Absorbing the Best of the Best
World-renowned pianist makes Aliyah


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Selber Heart Fund Gift Aids LSU Medical School |
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The Shreveport Times Farm News Sunday, Feb. 20, 1972 Oil News Metropolitan News Classified Section C, Page One Selber Heart Fund Gift Aids LSU Medical School By Margaret Martin Times Medical Writer The Mandel C. Selber Sr. Memorial Heart Fund has donated $18,000 for the Coronary-Intensive Care Units of Loui-siana. State University Medical School at Shreveport. Announcement is being made today by the N o r t h w e s t Louisiana Heart Association President Jack Williamson, [and the late Mr. Selber's family, his widow, Mrs. Mandel C. Selber Sr., his son, Mandel C. Selber Jr., both of Shreveport, and his daughter, Mrs Arn-old Miller of Houston, Tex. The money has been given to LSU to be used for the proposed units at Confederate Memorial Medical Center. Dr. Marion Hargrove Jr., chairman of the departments of medicine at both CMMC and the medical school, and T. B. Lanford, chairman of the Confederate Board of Directors, said the fund, which was started when Mr. Selber died in 1967, was the impetus which started plans for such a unit. Unit in Two Sections The memorial unit, according to Hargrove, will be divided into two sections, one with four beds for cardiac patients and the other with 12 beds for medical intensive care patients. Such units across the nation are staffed with well qualified and trained nurses and other essential personnel. The architectural firm of Wilson and Sandifur has presented preliminary plans to the Confederate Board for the unit and the total cost has been estimated at $143,234. The plans were referred to the Building and Grounds Committee under the chairmanship of Gen Spencer Hardy, who said "refinement of the plans is up to the architects and the doctors." But he said he expects to have a recommendation ready for the board at a future meeting. After plans are approved by the board, it will be approximately six months before the facility will be ready for use, Hargrove said. Some $40,000 in electronic monitoring equipment will be used in the coronary care section of the unit. The unit will give perpetual recogni-tion to the Mandel C. Selber Sr. Heart Memorial. "The special fund is being supple-mented by an additional gift from his widow, Mrs. Annette Weiss Selber, and both will serve as a lasting memorial to Mr. Selber, as well as to the family's continuing appreciation of and concern for cardiac research, education, rehabili-tation and care," said Heart Fund officials. Unusual Development Here Although at such centers as the Texas Medical Center at Houston, memorials and gifts are routinely given to state facilities, it is unusual at Confederate. Mandel Selber Jr. said his father was a heart patient 10 years before he died in Houston, Tex., after undergoing heart surgery. After he died, his widow wanted some type of m e m o r i a l which would be appropriate for him. Her immediate reaction, he said, "was that she wanted to do something that would advance the treatment of heart patients in the Shreveport area." "Dad suffered an aneurysm," Selber explained, "We couldn't get to Houston for eight hours because planes didn't fly." "He was already in shock by the time the doctor operated. The operation was a. technical success, but his kidneys did not work," he added. Selber said he hopes his family's contribution to Confederate through the medical school will open doors to other private contributors. Echoing her son's words, Mrs. Selber (Times Photo by John A. Moore) Mandel C. Selber Jr. and Mrs. Mandel C. Selber Sr. . . . enter area estate gift to develop said she wanted the money to go to an agency with a special need, to help local people. In recognizing the memorial gift, Har-grove said the new facility will have a great impact for specialized treatment of heart attack and other intensive care unit (ICU) patients at the medical center. "It's establishment meets a great need at the center in its work of saving lives. The new ICU will provide a most w o r t h w h i l e memorial to MandelC. Selber Sr., himself a heart victim, for it will significantly help provide for a level of care for critically ill people that they would not otherwise receive." Headed Store in 1960 At the time of his death Mr. Selber was president of Selber Bros., a position to which he was elected in 1960. It was during his presidency that the first Selber Bros, branch store in the Pierremont Mall Shopping Center was opened and subsequently construction of the third Selber store in Monroe, was begun. The store was founded in 1907 by Ms family and Mr. Mandel Selber Jr. joined his older brothers in the business in 1914. He was the son of the late Charles and Mary Selber. He was a graduate of the old Shreveport High School and at-tended the University of Chicago. At the time of his death he was a director of the National Retail Merchants Association, and held active member-ships in the Shreveport Rotary Club, Shreveport Petroleum Club, Shreveport Masonic Lodge No. 115, the Shriners, the Elks and B'nai Zion Temple of which he was a former director.
Object Description
Title | Selber Heart Fund Gift Aids LSU Medical School |
Creator |
Martin, Margaret Moore, John A. |
Subject |
Selber, Mandel C., Sr. Selber, Mandel C., Jr Selber, Annette Weiss Coronary and Medical Intensive Care Units (Confederate Memorial Medical Center - Shreveport, La.) Funding Confederate Memorial Medical Center (Shreveport, La.) Mandel C. Selber, Sr. Memorial Fund |
Notes | photo of Mandel C. Selber, Jr. and Annette Weiss Selber. |
Publisher |
Shreveport Times |
Date | 1972-02-20 |
Identifier | See reference URL on the navigation bar. |
Source | Louisiana State University Health Sciences Center Shreveport Medical Library (http://lib.sh.lsuhsc.edu) |
Language | en |
Relation | http://www.louisianadigitallibrary.org/cdm4/index_LSUHSCS_NPC.php?CISOROOT=/LSUHSCS_NPC |
Coverage-Spatial | Shreveport (Caddo, La.) |
Rights | Physical rights are retained by Louisiana State University Health Sciences Center Shreveport. Copyright is retained in accordance with U.S. copyright laws. |
Rating |
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In Events you can catch up on our new and upcoming openings, essential exhibitions and happenings, as well as click on to a selection of affiliated cultural organisations. We show high and low art, design, catwalk appearances, performances, collections, textiles, jewellery, bonsai, pretasters and stunts.
Welcome to the Cultural Embassy!
Musical Pitch
Musical Pitch
Red Bar, 17.30 uur
admission 5 euro, bookings via info [at] musicmotion [dot] nl
Dutch spoken evening
The network event for the musical sector with host Ewout van der Linden. Aspiring singers, managers and organisiers meet casting agencies and producers. With agent Anke Taverne, musical programmer Jeroen Zwartjes (De Efteling) and Michael van Hoorne of Van Hoorne Entertainment (various family musicals). The event is an opportunity for making new contacts in the music industry. Some of the new talents will give a short pitch.
Partners of Musical Pitch are M-Lab, Music Motion and Focus.
Dialogue Table at Dialogue Day
16.00 - 18.00 hrs
Lloyd Hotel & Cultural Embassy
free, but please rsvp via the website of Dag van de Dialoog
Steinbeisser Experimental Gastronomy Autumn
From 08/11/2013 until 10/11/2013
Friday 8, Saturday 9, Sunday 10 November, from 19.00 hrs
Room 27 and 3, Lloyd Hotel & Cultural Embassy
A 5 course menu will be served for €32 per person.
To participate, please send an email to info[at]steinbeisser.org
Experimental food event at which a plant-based five-course dinner is being served made of local ingredients from organic and mostly biodynamic quality.
There is room for 25 guests per evening.
For the autumn edition Bini Sharman is going to be our guest-chef curating the menu. Nils Hint will provide the robust and experimental eating tools to challenge the eating experience in a thought-provoking style.
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During the excavations of the ancient Olmec capital of San Lorenzo Tenochtitlan city, archaeologists found a basalt disk with two carved prints resembling eagle claws, as well as a damaged sculpture of a jaguar with an open mouth and crossed front paws (one of them damaged). These artifacts could belong to some notable resident
American scientists exploring volcanoes in Antarctica came to a conclusion that some of them may wake up from hibernation any day. If this happens, the most southern continent of the Earth will get very hot. While the eruptions are unlikely to melt the entire Antarctic ice sheet, they are quite capable of losing most of it in the ocean
Research unveiled in Nature magazine would point toward bird behaviour differing from bird to bird, even of the same species. Does this mean that birds of a feather do not flock together, or at least that birds of the same species demonstrate different behaviours and therefore have different personalities?
If scientists were simply wrong about saturation, there would be no problem. Science is designed to deal with errors. Errors are held as tentative assumptions until verification methods are developed. But the problem is that there's nothing in the science of global warming which is not in error. All scientific knowledge shows that there's no effect
According to the Worldwatch Institute, the installed capacity of solar power in the world grew by 41 % in 2012, reaching 100,000 MW. Extra Official data indicate that at the end of 2013 it could reach close to 150,000 MW. In 2007, there were less than 10,000 MW.
A team of researchers from the Centre for Studies on Forest Fires, University of Coimbra (UC) has developed an innovative device for thermal protection in major emergencies in fighting forest fires. The laminated protective cover can be used to protect vehicles or shelters for firefighters in extreme conditions.
The answer is originally, from Europe, including Western Russia, according to research published in Science magazine, which has found that the oldest remains of dogs were found in the Old Continent. The study also reveals that today's wolves are not related to domesticated dogs, the vast majority of which evolved in the last few centuries.
The public was introduced to the subject by Al Gore, who has never studied an iota of science in his life. He assumed that carbon dioxide absorbs radiation which would otherwise go into space. Less heat going out supposedly meant more heat staying in. So CO2 was called a "heat trapping gas." The public assumed such logic must be correct
Scientists have finally found a way to outsmart the human immunodeficiency virus (HIV), or rather, its ability to hide from the antibodies and immune cells. This is the quality that makes HIV so dangerous. However, researchers were able to find a way to create an effective cure for AIDS using the substance tacrolimus
There is an unsolvable problem at the starting point of global warming claims. There is no mechanism for carbon dioxide creating global warming. Even if greenhouse gases created some global warming, they long ago did all they can do. They absorbed all radiation available to them, so more of such gases cannot absorb more radiation. This effect is...
Kate Winslet finds happiness for the third time
(8 photos)
Plymouth F126, decommissioned, but proud
(10 photos)
Ukrainian protesters stand tall against Berkut
USA tortured by snow and ice
Xaver Storm lashes Northern Europe
The Kyoto Protocol has become that document in the international politics that world leaders prefer not to think about. The issue is particularly painful for the U.S., China and India. Will there be an extension of the protocol, or are the interested players wasting their time? Russia ratified it only in 2005, and even then with difficulty
The World Health Organization has issued a report highlighting the gains in tuberculosis control while at the same time underlining the challenges posed by missed patients infected with the disease and by a growing incidence of drug resistance.
Usually the topic of mass extinctions that have occurred in the previous era pops up when a new potentially dangerous asteroid is found near the Earth or volcanoes are activated. This gives rise to speculations that such disasters may lead to the disappearance of the most of the living beings from the planet as it had happened in the distant past


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Hydrocarbon Exploration in Fold and Thrust Belts
Co-hosted by: AAPG Latin America Region and Sociedad Geologica del Peru (SGP)
Endorsed by:
For more information or questions, contact: Carol McGowen or Amy Mahan
Latin America GTW
Hydrocarbon Exploration in Fold and Thrust Belts
3-5 March 2013 | Swissotel | Lima, Peru
Register Now: Registration closes Wednesday, February 27. There is no onsite registration
The fold and thrust belt in Perú is a very interesting place to explore for hydrocarbons, not only because of the significant number of structures present but also due to proximity to the proven petroleum systems in giant Camisea field. Currently, major oil companies including Petrobras, Repsol, Ecopetrol, Pluspetrol, Hunt Oil and others are involved in hydrocarbon exploration in the fold and thrust belt extending to the north and south of Camisea. This massive feature spanning nearly six thousand kilometers from Argentina to Venezuela may contain several more giant accumulations.
GTW Peru attendees will have the opportunity to discuss reservoir characteristics and production performance of the giant Camisea field in Perú. Case studies from exploration on structures similar to Camisea, such as Ramos in Argentina, Margarita in Bolivia, Cusiana in Colombia and Barinas in Venezuela, will offer lessons learned that may apply to the un-explored Peruvian fold and thrust belt with its many potential hydrocarbon traps. Workshop attendees will also benefit from analogous presentations from proven fold and thrust belts in North America and other parts of the world. Small group discussion among industry leaders, government and academia adds experience and insights from geology, geophysics, geochemistry, and engineering perspectives.
About the Program
Co-hosted by:
- AAPG Latin America Region
- Sociedad Geologica del Peru (SGP)
Organizing Committee:
- Barbara Bruce, GTW General Co-Chair/Convener; President, SGP; President/GM, Hunt Oil Company of Peru
- Federico Seminario, GTW General Co-Chair/Convener; Exploration Manager, Pluspetrol Peru Corporation S.A.
- Miguel Ramirez, GTW Convener; President, AAPG Latin America Region; ExxonMobil Colombia, retired
- Pedro Alarcón, GTW Convener; VP, AAPG Latin America Region; Senior Development Manager, Savia Peru
- Alfredo Disalvo, GTW Session Co-Chair; Corporative Geology Manager, Pluspetrol S.A.
- Dick Murdock, GTW Session Co-Chair; Exploration Manager South America and Africa, Hunt Oil Company
- Jose Maria Gonzales, GTW Session Co-Chair; Team Leader, Pacific Exploration Operations & Services, Repsol
- Carlos Monges, GTW Session Co-Chair; President and General Manager, Gran Tierra Energy Perú S.R.L.
- Rolando Bolaños, GTW Session Co-Chair; Perupetro
- Seferino Yesquén León, GTW Session Co-Chair; Assessor, Petrobrás Energía Perú S.A.
- Carlos J. Lopez, PhD, GTW Session Co-Chair; Senior Exploration Geoscientist, ExxonMobil Exploration Company
- Susan Smith Nash, PhD, Director, Education & Professional Development, AAPG
- Carol Cain McGowen, Development Manager, U.S. Sections & International Regions, AAPG
- AAPG Non-endorsement Policy
- The American Association of Petroleum Geologists (AAPG) does not endorse or recommend any products and services that may be cited, used or discussed in AAPG publications or in presentations at events associated with AAPG.


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Tie Dye Ruched Pencil Skirt
James Perse started out by making the perfect baseball cap; film directors ordered hats for their cast and crew and record labels bought them for tours.???In 1994 he launched a t-shirt line that rapidly gained loyal fans looking for a seamless blend of luxe and casual.?James personal design philosophy and aesthetic is low maintenance high fashion, emphasizing elegance and comfort, pairing sophistication with simplicity.
- 94% cotton 6% lycra
- Skirt measures approx 25" in length
- Self lined
- Shirred side seams
- Styled with Jeffrey Campbell Day 2 in Black/Nude Suede.
- Modeled in size 1 (XS/S). See fit guide for model's dimensions.
- Revolve Style No. JAME-WQ29
- Manufacturer Style No. WVD5767


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Gaze at the Aurora Borealis
One of the best reasons to head to Canada for vacation is to catch the beautiful Northern Lights
- By Laura Helmuth
- Smithsonian magazine, January 2008, Subscribe
Never mind the grizzly bears, the glaciers and the tundra. The best reason to go north (to Alaska, the Yukon or anywhere else above about 60 degrees latitude) is to see the Northern Lights.
Try to imagine the most colorful, textured sunset you've ever seen, then send it swirling and pulsing across an otherwise clear and starry sky. Maybe add some faint outlines of mountains on the horizon and a hooting gray owl for ambience.
But even more fabulous, in its own way, is the physics. Your planet is being buffeted by solar wind—particles of protons and electrons that the sun spews into space. Some of the charged particles get sucked into the earth's magnetic field and flow toward the pole until they collide with our atmosphere. Then, voilà: the aurora borealis (or aurora australis, if you happen to be at the bottom of the Southern Hemisphere).
The best times to see the aurora are around the fall and spring equinoxes, according to Janet Green, a physicist at the National Oceanic and Atmospheric Administration (NOAA), when geomagnetic storms—disturbances in the earth's magnetic field—are strongest. It helps if the sun is near a peak of activity in its 11-year sunspot cycle. You can sign up for aurora alerts online or keep an eye on NOAA's geomagnetic storm forecast. But most of all you need a cloudless night, a flask of something warm and bracing, and pepper spray in case a grizzly tries to join you for the show.
Subscribe now for more of Smithsonian's coverage on history, science and nature.
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Related topics: Travel
Comments (11) |
I have wanted to see the Northern Lights for most of my life, it truly facinates me. But since I am now almost 75 years old and am pretty crippled with arthritus guess I'll have to be happy with pictures. I just told my youngest son earlier today that he will have to see them for me - and I'm sure he will.
Posted by Gini on January 2,2013 | 08:33 PM
I'm very lucky to live in Yellowknife, Northwest Territories Canada where I can see the aurora from my backyard almost every night from mid August to late April. The landscape is relatively flat meaning there is no mountain obstructions or fog to cover the sky. There are tours here as well, would recommend checking out spectacularnwt.com for further information on that. My most recent photo of the aurora was just the other night and can be viewed here: http://www.twitpic.com/photos/samanthastuart
Another great Yellowknife photographer caught this shot: http://blog.michaelericsson.com/first-aurora-of-the-season
A summer aurora, so right now we have about 20 hours of daylight.
Posted by Samantha on August 7,2011 | 12:54 PM
We are only in August and the Northern Lights have already made an appearance here in Yellowknife, Northwest Territories. If you want to see spectacular views of the Aurora Borealis, Yellowknife, Northwest Territories is a fantastic place to view! Check us out! http://www.spectacularnwt.com/whattodo/aurora/tours
Posted by arctic Rose on August 7,2011 | 12:46 PM
Michael Gardner commented on Feb 1, 2010 that the Aurora makes a noise like a static as it pulses. I am planning a trip up there in late fall of 2012 to celebrate my graduation for an A.A.S degree. Anyway I too have read and studied quite a bit about the Aurora. It seems that according to "science" that they have attempted to record the noises of the aurora. With no luck, no such sound is recorded. Even the Aboriginals call the Aurora "Voices of the Ancients" in their own language meaning that they are the voices of their ancestors whispering to them. However I hope to look into this matter. I have an opinion on what the sound is. I think because they are "magnetic" in nature that the sound that is "heard" is actually magnetic waves reacting in our brains and the "effect" is an audible sound to which their is no sound associated with "acoustic sound". I'll get back and let you know where that takes me after that trip.
Posted by Rick Fairley on April 16,2011 | 08:23 PM
Despite the fact that people are attached to the romantic nature that the aurora makes noise, it's physically impossible.
The "lights" are generated 45-80 miles above the earth.
Even if there was noise generated, it would take between 4 and 8 minutes to reach the surface.
Oh, yes, by the way: I live in Fairbanks Alaska and work for the geophysical institute at the University of Alaska doing research on the aurora. Kinda sorta know exactly what I'm talking about!
Posted by Jim Riston on February 13,2011 | 04:43 PM
I wouldn't worry too much about the grizzlies. When I lived in Alaska they hibernated in the winter. Very few bears have ever seen an aurora. The aurora also makes a noise like static electricity as it pulses. The best time to see it is during the sun's peak solar activity, I think it is a 12 year cycle(?). Chena hot springs outside Fairbanks is one of the best viewing places. They have special rates to see the aurora during the winter. In some cultures, it is good luck to honeymoon under the aurora. Go figure...
Posted by Michael Gardner on February 1,2010 | 06:02 PM
Please tell me how to book a tour to see the Northern Light in US. Thanks.
Posted by Jean Bow on November 24,2009 | 12:20 AM
There is a beautiful photo gallery of the Northern Lights at http://goscandinavia.about.com/od/photogalleries/ig/Aurora-Borealis-Photo-Gallery.--DR/ Definitely recommended :-)
Posted by Sarah Freelaye on February 4,2008 | 04:26 PM
The best site I have found for this is www.northernexposures.net. There is some beautiful photos that you can view and/or purchase. You can also sign up for alerts. I am very fortunate for living in beautiful Door County as we are just across the bay from Northern Exposures and can generally see the same lights. Hope this helps!
Posted by Jacalyn Margittay on January 26,2008 | 10:50 PM
I have always wanted to see the aurora borealis. The article and picture are great. This is now on my see it "someday" list. Thank you for the inspiration.
Posted by Suzy McMinn on January 9,2008 | 08:53 PM
Thanks for the great aurora article. Can you let me know how to sign up for aurora alerts online? Thanks very much.
Posted by sandra smith on January 3,2008 | 08:37 PM
This is a beautiful picture, and love the article. Thanks for continued excellence
Posted by Marsha Edwards on December 31,2007 | 03:50 PM


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Documentation Center |
Savitzky-Golay filter design
b = sgolay(k,f) designs a Savitzky-Golay FIR smoothing filter b. The polynomial order k must be less than the frame size, f, which must be odd. If k = f-1, the designed filter produces no smoothing. The output, b, is an f-by-f matrix whose rows represent the time-varying FIR filter coefficients. In a smoothing filter implementation (for example, sgolayfilt), the last (f-1)/2 rows (each an FIR filter) are applied to the signal during the startup transient, and the first (f-1)/2 rows are applied to the signal during the terminal transient. The center row is applied to the signal in the steady state.
b = sgolay(k,f,w) specifies a weighting vector w with length f, which contains the real, positive-valued weights to be used during the least-squares minimization.
[b,g] = sgolay(...) returns the matrix g of differentiation filters. Each column of g is a differentiation filter for derivatives of order p-1 where p is the column index. Given a signal x of length f, you can find an estimate of the pth order derivative, xp, of its middle value from:
xp((f+1)/2) = (factorial(p)) * g(:,p+1)' * x
Use sgolay to smooth a noisy sinusoid and compare the resulting first and second derivatives to the first and second derivatives computed using diff. Notice how using diff amplifies the noise and generates useless results.
N = 4; % Order of polynomial fit F = 21; % Window length [b,g] = sgolay(N,F); % Calculate S-G coefficients dx = .2; xLim = 200; x = 0:dx:xLim-1; y = 5*sin(0.4*pi*x)+randn(size(x)); % Sinusoid with noise HalfWin = ((F+1)/2) -1; for n = (F+1)/2:996-(F+1)/2, % Zero-th derivative (smoothing only) SG0(n) = dot(g(:,1), y(n - HalfWin: n + HalfWin)); % 1st differential SG1(n) = dot(g(:,2), y(n - HalfWin: n + HalfWin)); % 2nd differential SG2(n) = 2*dot(g(:,3)', y(n - HalfWin: n + HalfWin))'; end SG1 = SG1/dx; % Turn differential into derivative SG2 = SG2/(dx*dx); % and into 2nd derivative % Scale the "diff" results DiffD1 = (diff(y(1:length(SG0)+1)))/ dx; DiffD2 = (diff(diff(y(1:length(SG0)+2)))) / (dx*dx); subplot(3,1,1); plot([y(1:length(SG0))', SG0']) legend('Noisy Sinusoid','S-G Smoothed sinusoid') subplot(3, 1, 2); plot([DiffD1',SG1']) legend('Diff-generated 1st-derivative', ... 'S-G Smoothed 1st-derivative') subplot(3, 1, 3); plot([DiffD2',SG2']) legend('Diff-generated 2nd-derivative',... 'S-G Smoothed 2nd-derivative')
[1] Orfanidis, S.J., Introduction to Signal Processing, Prentice-Hall, Englewood Cliffs, NJ, 1996.
filter | fir1 | firls | sgolayfilt


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Trade and Investment Rules for Energy
VI. Conclusions
The revitalization of the global economy requires concerted efforts to ensure that markets remain open to energy goods, services, investments, and movement of personnel. These efforts should not be impeded by border taxes or other discriminatory measures that fail to abide by requirements of the GATT and other rules in the WTO Agreement.
Measures are currently in force or are under active consideration by governments to reduce GHG emissions to limit the effects of climate change. These measures may be pursuant to the obligations that some States have subscribed to under the UNFCCC and the Kyoto Protocol. Whatever the efficacy of these measures, these should be applied in a manner consistent with the rules laid down in the GATT and the WTO Agreement.
Because there is lack of precision in these GATT based rules, the Task Force has developed recommendations to reduce areas of uncertainty in energy trade to benefit the global community. The recommendations present ideas for governments to consider, and are not aimed at devising new multilateral rules or pre-empting either the WTO negotiating process or WTO dispute settlement.
The Task Force identified five areas of energy trade and investment, recognizing that other areas of importance to the energy sector, such as rules respecting transfer of energy technology, intellectual property protection, and other subjects are also vital. These are matters that the Task Force believes could be addressed in any subsequent phase of its work, as may be directed by the Studies Committee and Officers' Council. The Task Force is prepared to continue with such efforts as appropriate.
It is appreciated by the Task Force that consensus on many of the matters covered in this report faces challenges. It is also recognized that reactivating the Doha Round or any new set of multilateral negotiations will depend on a multitude of political and other factors, many of which remain in a state of flux. That being the case, the Task Force is of the view that the recommendations in this report, if given fair and full consideration by governments, can assist in maintaining open markets to the benefit of the energy industry specifically, and to the international community at large.


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About CCUVS
The Canadian Centre for Unmanned Vehicle Systems (CCUVS) is a federally registered not for profit company, whose purpose is to facilitate sustained, profitable growth in the Canadian unmanned systems sector. CCUVS is governed by a Board of Directors, drawn from across Canada, representing academia, industry and government and working in air, ground and maritime unmanned systems environments. Head Office staff members are based at Medicine Hat Airport, Alberta, with other staff positions in Ottawa and elsewhere.
CCUVS activities and services include: unmanned systems standards work, influencing research, applications and technology solutions development, training, provision of facilities (such as access to test ranges and UAS launcher services), publishing studies, consultancy, promoting civil and commercial use of unmanned systems and stimulating Canadian economic growth.
Current objectives include:
- Developing standards, initially for unmanned aircraft systems, which can be recommended to Transport Canada for use in the development of regulations to allow unmanned aircraft to fly alongside manned aviation in National and international airspace.
- Expanding Knowledge, Awareness, Learning and Skills (KALS) across Canada in the unmanned systems sector. Knowledge-based advice, referral and consultancy.
- Delivering services to Canadian organisations including a state of the art UA launcher, which can be made available throughout Canada, access to experimental airspace and test ranges and provision of Special Flight Operation Certificates.
- Promoting Canadian exploitation of unmanned systems in both existing and new, innovative applications.
- Promoting the formation of unmanned systems clusters across Canada to increase synergy, cooperation and the economic growth of the sector.
- Encouraging both national and international investment in the Canadian unmanned systems sector.
- Identifying Canada's strengths in the unmanned systems sector and focusing research and development to produce integrated solutions.
- Developing Test and Evaluation capabilities, in line with growing market demand, which are optimized for unmanned systems.
- Marketing Canadian unmanned systems, facilities and services internationally.


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2. Ensuring Confidentiality of Computer Records
3. Charting Guidelines
4. Essential Client Information
1. NarrativeC. Evaluation
3. Focus Charting (DAR)


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Managing Risk at CME Group - How it All Works
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Antiques Roadshow | Appraisal: 19th C. Martin Guitar | PBS
Duration: 00:00
Antiques Roadshow
Broadcast Date: Jul. 30, 2013
Watch Ken Farmer's appraisal of a 19th c. Martin guitar, in Vintage Richmond.
Antiques Roadshow | Season 18 Sneak Preview | PBS
Get ready: a whole new season of ROADSHOW's right around the corner with more appraisals than ever before! Check out... 04:47
Antiques Roadshow | ANTIQUES ROADSHOW Season 18...
Check out executive producer Marsha Bemko's favorite moments from the brand-new season! 00:00
Antiques Roadshow | Marsha's Own Yard Sale | PBS
Executive producer Marsha Bemko puts on a different vintage show: her very own yard sale! 07:59
Antiques Roadshow | Appraisal: Early...
Appraisal: Early 20th-Century Duffner & Kimberly Lamp, from ROADSHOW's Special: Survivors 02:40
Antiques Roadshow | Appraisal: World War II...
Appraisal: World War II B17 Nose Art, from ROADSHOW's Special: Survivors. 00:30
Antiques Roadshow | Appraisal: 1802 Meriwether...
Appraisal: 1802 Meriwether Lewis Officer Commission, from ROADSHOW's Special: Survivors. 02:29
Antiques Roadshow | Appraisal: Korean Koryo...
Appraisal: Korean Koryo Period Celadon Glazed Vase, from ROADSHOW's Special: Survivors. 01:00
Antiques Roadshow | Appraisal: Normandie...
Appraisal: Normandie Documents, ca. 1940, from ROADSHOW's Special: Survivors. 01:25
Antiques Roadshow | Appraisal: Rudolph & Santa...
Appraisal: Rudolph & Santa Characters, ca. 1964, from ROADSHOW's Special: Survivors. 01:54
Antiques Roadshow | Field Trip: George Ohr... (#1719)
David Rago inspects the iconic artistry of George Ohr's tea pots. 03:40
Antiques Roadshow | Special: Survivors | PBS (#1719)
Full Program: Antiques highlights include amazing tales of rescues, near misses, and beating the odds. 53:01
Antiques Roadshow | Appraisal: Slave Quilt,...
Appraisal: Slave Quilt, ca. 1830, from ROADSHOW's Special: Survivors. 02:25
Antiques Roadshow | Junk in the Trunk 3 | PBS (#1721)
Full Program: Tune in for this all-new episode to watch never-before-seen appraisals from the 2012 tour! 53:04
Antiques Roadshow | Appraisal: Kiowa Beaded... (#1721)
Appraisal: Kiowa Beaded Cradle, ca. 1910, from Junk in the Trunk 3. 02:33
Antiques Roadshow | Appraisal: Maximilian &... (#1721)
Appraisal: Maximilian & Bodmer Atlas, 1842-43, from Junk in the Trunk 3. 03:19
Antiques Roadshow | Appraisal: World Series... (#1721)
Appraisal: World Series Postcards, ca. 1908, from Junk in the Trunk 3. 02:57
Antiques Roadshow | Appraisal: J. Frank Dobie... (#1721)
Appraisal: J. Frank Dobie Letter & Publications, from Junk in the Trunk 3. 01:58
Antiques Roadshow | Appraisal: Lewis... (#1721)
Appraisal: Lewis Daguerreotype Camera, ca. 1850, from Junk in the Trunk 3. 02:43
Antiques Roadshow | Appraisal: Simon Halbig... (#1721)
Appraisal: Simon Halbig Doll, ca. 1880, from Junk in the Trunk 3. 00:30
- Watch more video from this program
Post Date: July 29, 2013


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Celebrating Montco History
The Goschenhoppen Fiddlers played over the weekend at Once upon a Time, a celebration of Montgomery County history at the Stanbridge Street park complex in East Norriton. Group leader and fiddle player Carl Baron says they play old-time music from the 18th and 19th centuries, including a few tunes by local composers, and he plays it because he likes it.
"It's something that touches me. I can't tell you why I love this music more than I love other music. I just love to play it, I love the people I play it with. It's a music that's very social. It's played with a community sort of in mind. Right now the community is kind of spread out because of the automobile. There are more than a hundred old-time musicians in the Greater Philadelphia area. We all party, play, jam together and it's a very social thing. We all feed each other, play for dances. I'm retired and I stay busy playing music."
Baron says the music, largely of Pennsylvania German origin, has been passed down through the generations, and they try to keep it as authentic as they can. The sponsor was the W.S. Hancock Society, and that group's founder and Executive Director, Karen Stocking, says they wanted to bring together different historical societies from across the county.
"We feel, and it's been our experience, that Historical Societies take their history and hold it really close to their vests, and when they do that not only do the other citizens of the county not get the history, but the kids don't get the history, and that is our main focus. We really want the kids to get the history because when the history's gone the county's gone."
Stocking says the schools teach very little, if anything, about Montgomery County's very rich history, and the W-S Hancock Society is trying to get out the word.


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The Children's Book Project for Tanzania (Children's Book Project, 2 p.) |
° Book Production
One hundred and thirty (130) titles of childrens books have been produced until July, 1998 and there are several titles approved by the CBC that are going through the publication stages.
° Training & Exposure
The Project has organized and run 32 training courses/workshops in book writing, editing, publishing, illustrating, bookselling and DeskTop publishing. CBP has also organised attachments for illustrators in Kenya and Zimbabwe.
The Project has participated in book fairs in Zimbabwe, Kenya and Bologna, Italy.
° Other activities
The project has done several other activities with close collaboration with publishers and their association, PATA such as:
* Book News is the projects newsletter which comes out on a quarterly basis.* Supports regional writers associations already initiated by CBP in Arusha, Mbeya, Mtwara, Dar es Salaam and Zanzibar.
* Offers consultancy to writers who need guidance.
* Has started a reference library at the project office for publishers, writers, editors, etc.
* Has initiated a childrens magazine which went into circulation at the end of 1994.