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Scheduled for Saturday from 8 a.m. to 1 p.m., the NWGDS will feature five gardens, with all but one being local.
The gardens of society members will be open to the public — perhaps providing inspiration for gardeners while benefiting the organization.
Society member Jim Humphreys, whose Euharlee home will be part of the route, said that despite similar tours recently, the public has expressed interest in the event.
"I realize the Pond and Garden Tour just completed and this might seem to be overkill but feedback from people who attended that tour to Master Gardeners who worked that tour seems to indicate interest in this tour as well," he said.
According to the NWGDS website, www.nwgds.org, the handful of gardens on the tour include those of: Morgan and Deb Akin, 135 Weissinger Road, Kingston; Jim and Marcia Humphreys, 236 Amberwood Trail, Euharlee; Vicki and Saunders Jones, 222 Tatum Ridge Road S.W., Cartersville; Doris and David Bishop, 35 Northwoods Drive N.W., Cartersville; James and Tammi Crane, 156 Armuchee Trail N.E., Rome.
Meeting in Cartersville the third Saturday of each month, the society plans to use the funds raised for a statewide gathering in 2014.
"The money raised from the tour will go toward defraying costs for the NWGDS in hosting the Georgia (Region 5) American Hemerocallis Society meeting in Cartersville in June 2014," Humphreys explained.
The following year, the gardens of two members — the Bishops and the Akins — will be featured as tour gardens for the American Hemerocallis Society national meeting in Atlanta, he added.
Tickets are available in advance from any NWGDS member or at each garden the day of the event. Admission, which includes all five locations, is $10; children 12 and under are free. Visitors' ticket stubs will be stamped at each garden and, once full, can be redeemed at the group's July meeting for a free daylily. Plants also may be available for purchase at some garden locations.
In the case of rain, the tour will be held Sunday, June 23, from 1 to 4 p.m. For more information, visit www.nwgds.org or call 770-336-5367.


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I am a flexible senior data and systems integration professional who enjoys a challenge of both technical and personal nature. I am particularly intersted in projects involving novel clashes of technologies prompting unusual approaches or organisational challenges. I love performance tuning and optimising IT system infrastructures.
These are main areas of my technical expertise:
- SQL Server Development, especially Enterprise Data Warehouse design and implementation
- Microsoft BI: complete stack of SSIS, SSAS, SSRS and SharePoint BI
- SharePoint administration, configuration and development including Kerberos configuration and troubleshooting
- MicroStrategy, including Microstrategy Architect, administration and development
- Business Objects: Data Integrator and Crystal Reports
I also have experience of designing BI systems end to end from hardware and application tiers to systems integration, requirements engineering, database and ETL design and development.
My decade of IT experience rests on a solid educational platform of two degrees in Economic mathematics and Decision support systems completed with distinction.
I quickly adapt to any team of developers and find a way to improve things and channel the work in the right direction. I find technical challenges exciting and stimulating, I usually get on well with most people and always enjoy sharing my knowledge and experience with others.
Data Integration, Data Warehousing, SQL Server Tuning, Systems Architecture, Data architecture, Database development, design, development and maintenance,
Public Company; 1001-5000 employees; Computer Software industry
November 2009 – Present (3 years 2 months) Newcastle upon Tyne, United Kingdom
- Lead designer on Finance BI project replacing manual financial consolidation Excel spread mart. The result is fully automatic process based on user-editable business rules engine. I have written high-level and detailed design document and built a working proof-of-concept prototype using T-SQL and SSIS for ETL, SSAS and Excel for presentation and SharePoint for master data management.
- Key role in designing, implementing and troubleshooting a brand new high availability BI Infrastructure for Sage UK based on SQL Server 2012 cluster and four node SharePoint 2010 farm with Kerberos delegated authentication.
- Completed full cycle of an ETL project from requirements engineering and implementation using Business Object Data Integrator (BODI) to release and support. The result of the project was a reduction in the duration of the business process from three days to five minutes.
- Administered over a dozen of SQL Servers instances (2005 and 2012) in all development environments (Dev, PreProd and Production) with over 60 databases including the data warehouse (2TB in size).
- Optimised data warehouse performance by tuning indexes using SQL Server DMVs (dynamic management views) and advising ETL developers on more efficient ways of working with SQL Server.
- Optimised many existing BODI data flows to work better with SQL Server by leveraging native database processing to achieve 3-4 times faster execution (profiling, testing, business analysis, execution plan analysis etc).
- Designed and implemented new high-performance MicroStrategy v9 hardware and software infrastructure achieving better availability and reducing costs by virtualizing DEV environments.
- Designed Data Warehouse for MicroStrategy implementation of human resources reporting.
- Over a series of meetings and networking events negotiated a saving of £20k against software maintenance contract and achieved development environment license complience worth £40k.
September 2007 – October 2009 (2 years 2 months) Newcastle upon Tyne, United Kingdom
- Coordinated a team of five in-house IT professionals and seven India-based (Bangalore) on developing complex integration platform for creating internal data warehouse from disparate bio-informatics data from a multitude of sources, formats and domains.
- Designed, developed and maintained MySQL database for the internal data warehouse.
- Developed ETL processes based on Pentaho Business Intelligence Suite and KNIME.
- Maintained and administered Oracle database backend of chemical information system.
- Designed and implemented a multi-user authoring tool for off-shore team (India) for collecting data on bio-chemical interactions. Supported the off-shore team on using the tool and managed outsourced workload and data exchange between the off-shore team and in-house data warehouse.
- Re-designed IT hardware infrastructure for the company including virtualisation of storage (FC SAN instead of internal storage) and disaster-recovery solution. Changed IT support model saving £15k pa while improving reliability and service level. Moved hosting of MPP solution to in-house server room saving £3k pa.
- Delivered analytical reports to CEO involving complex statistical analysis techniques such as logistic regression and multidimensional scaling.
- Achieved a saving of over 40 thousand pounds through successful managemanent of relationships with third parties (suppliers, partners, etc.).
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- Created a complex XSLT transformation for porting the old contents management system (CMS) data into SQL Server 2005 database of the new authoring environment
- Designed, developed and maintained database layer for a drug ontology CMS tool featuring heavy database side business logic. The tool used database-side set operations for making inferences based on the drug ontology relationships.
- Designed, developed and maintained database layer for the company main product http://cks.library.nhs.uk/home. I have also successfully implemented and managed fail-over cluster and backup system for this website based on SQL Server 2005
- Implemented a system of automatic XML data update of one of the main data sources dm+d using SSIS.
- Conducted regular workshops on statistical analysis for the benefit of the clinical authors within the company


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It's been a bad few days for the Church of England. First, it gets slammed for siding with the bankers, rather than the protesters, after its flagship venue, St Paul's Cathedral, finds itself at the heart of Occupy London. Second, a change to the U.K.'s ancient royal succession laws strikes a blow for its great rival, Rome, as a ban on royal family members who marry Catholics taking the throne is lifted.
Beginning with the Occupy London controversy: the protesters' original plan was to occupy St Paul's neighbour, the London Stock Exchange, which nestles alongside the U.K. branch of O'Melveny & Myers on an adjoining square. But they were blocked by the police, forcing them instead to set up camp on the forecourt of the great cathedral (built from the ashes of the Great Fire of London in 1666). At first this seemed like a defeat, as the Church of England played victim, shutting the doors of St Paul's to visitors for the first time since the Second World War on what it claimed were health and safety grounds.
Here's what the encampment looked like:


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Classic woven seating finds new expression in hand-worked envelope weave of lampakanay rope, tightly worked on the seat and back. Smoke finish to the Red Luan wood frame picks up the fiber's natural nuanced tones and coaxes out the wood's beautiful grain.
Details and Dimensions
Fiji Side Chair. 19.5"Wx23"Dx36"H
- Handcrafted
- Lampakanay
- Red Luan wood with smoke finish and water-based lacquer
- Mortise-and-tenon joinery
- Vacuum seat and back
- Made in The Philippines
Seat DepthDepth: 19.25" Overall DimensionsWidth: 19.5" Depth: 23" Height: 36" Seat HeightHeight: 17.75"
- Dust with soft dry cloth.
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- Handcrafted and unique, slight variation may occur.
- For soil build-up, wipe with damp cloth & dry.
- Avoid direct sunlight.
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At Crate and Barrel, we take great pride in the quality and craftsmanship of our furniture. Attention to detail in design, materials and construction is always at the forefront. Every item in our collection is carefully inspected before leaving our distribution center. We encourage you to also inspect the furniture upon receipt of your purchase. In the event that damage occurs in transit, or if you discover any defect in manufacture, please contact us at 800.606.6462 or, for orders placed through a store, please contact the store where the sale originated within 7 days of delivery.
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I spent the last month cooking and eating solo since Tim was out of town for work. I can handle a few weeks in his absence, but any longer than that and I tend to become mildly reclusive and lazy with my cooking. Luckily, my dear friend Kittee saved several days and we spent time (in the rare moments of sunshine) gardening, taking long walks, and baking up fancy cookies and donuts. I also lived off of smoothies, burritos, tacos, and Veronica Mars. Seriously, it was quite the month! Here are some photos documenting the food and fun:
Greeny Beany Burritos – Brown rice tortilla + avocado mashed with lime juice + refried pinto beans + sauteed kale = Delicious!!
BBQ Tacos – Floppy corn tortillas + lentils and mushrooms simmered in homemade BBQ sauce + cashew cheese sauce + spinach = dinner and lunch for several days!
Gluten-free, vegan pizza! I posted about this delightful challenge here.
Sweet Beet Sammie – This consisted of homemade whole grain pita, crumbled sesame beet burgers, chard, and mashed sweet potatoes. I think I will be making this sammie again very soon! It was nutritious, filling, and pretty.
Early stages of gardening at Kittee's house
Poppies in Kittee's yard
Gluten-free, vegan vanilla cake donuts with chocolate glaze – Kittee and I made these for a vegan bake sale and we sampled one (two?) just to make sure they were yummy (they most certainly were!).
Lunch on a sunny afternoon, at Native Bowl. This is the Mississippi Bowl: housemade peppercorn ranch, BBQ Soy Curls, two kinds of BBQ sauce, house coleslaw, scallions, and jasmine rice. This was so, so, so good!!!
Whoa! Wait a minute. What are those dandy grand treats? Well, Kittee and I also made gluten-free chocolate chip cookies and filled them with fresh strawberry (local berries!) cream cheese frosting!! Yep. I ate two (and part of one that I froze and saved for Tim).
And finally,
Bakela Dinich W'et = Super rad Ethiopian food. Kittee is in the final stages of her Ethiopian cookzine (all vegan and gluten-free!) and the above meal is one of her recipes. It is essentially soy curls and potatoes in a spicy gravy. I took any authenticity away when I served the meal with brown rice, greens, and avocado. But hey, it was incredible!!
Now that the sunshine has arrived in Portland and Tim is back in town, I look forward to plenty of outdoor adventures in the upcoming months!! We have been plotting backpacking trips… Tacos make good wilderness food, right? HA!


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How To Make Kombucha Tea at Home
Cooking Lessons from The Kitchn
I've been addicted to kombucha from first sip. It wasn't really the probiotics or other health promises that did it for me — although I'll take those, too! It was the way it tasted: like tart green apple mixed with sour stone fruits, but with an underlying sweetness that keeps it all together. And fizzy! I couldn't believe that something this could actually be made from tea, of all things. Or that I could make it at home with a few very basic ingredients.
What Is Kombucha Tea?
Kombucha starts out as a sugary tea, which is then fermented with the help of a scoby. "SCOBY" is actually an acronym for "symbiotic culture of bacteria and yeast." It's very close cousins to the mother used to make vinegar.
The scoby bacteria and yeast eat most of the sugar in the tea, transforming the tea into a refreshingly fizzy, slightly sour fermented (but mostly non-alcoholic) beverage that is relatively low in calories and sugar.
The SCOBY
Let's talk about that scoby. It's weird, right?! It floats, it's rubbery and slightly spongy, brown stringy bits hang from it, and it transforms sugary tea into something fizzy and sour. It's totally weird. But if you take a step back, it's also pretty awesome.
There are a lot of theories about why the bacteria and yeast form this jelly-like layer of cellulose at the top of the kombucha. The most plausible that I've found is that it protects the fermenting tea from the air and helps maintain a very specific environment inside the jar that is shielded from outsiders, aka unfriendly bacteria.
Which brings us to the next question: what's actually in kombucha? Kombucha is indisputably full of probiotics and other happy things that our intestines love and that help boost our overall health. Claims that kombucha cures things like arthritis, depression, and heart burn have less of a proven track record, but hey, our bodies are all different and I say go for it if it works for you.
Brewing Kombucha Safely
And while the homebrewed nature of kombucha makes some home cooks nervous, is unlikely that kombucha will ever make you sick. I spoke with Eric Child of Kombucha Brooklyn when I first started working on my homebrewing book, True Brews (Ten Speed, 2013), and he said something that has really stuck with me: "Kombucha has been around for a very long time and been brewed in environments that were even dirtier than our own." Like all things, you need to use common sense when brewing it and pay attention to what you're doing. It's natural to feel nervous and unsure at first. Bottom line: if the scoby is healthy, then the kombucha will be healthy. (See the Troubleshooting section below.)
Is There Alcohol in Kombucha?
Kombucha does contain a little bit of alcohol as a by-product of the fermentation process. It is usually no more than 1%. Unless you drink a lot of it back to back, you won't get drunk. But people with alcohol sensitivities should be aware of its presence.
I'm breaking the kombucha-making process into very small steps here. It looks long and complicated, but this is actually a very straightforward and streamlined process. Once you get into the rhythm of it, bottling a finished batch of kombucha and preparing the next only takes about 20 minutes every 7 to 10 days.
Where to Find Kombucha Brewing Supplies
You can use regular, store-bought tea and sugar for brewing kombucha. You can pick up a scoby from a kombucha-brewing friend or even make your own:
If you're having trouble finding a scoby or any other supplies, check out these sources:
→ Order True Brews! True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home by Emma Christensen
How to Make Kombucha Tea at Home
What You Need
3 1/2 quarts water
1 cup white sugar
8 bags black tea (or 2 tablespoons loose tea)
2 cups starter tea from last batch of kombucha or store-bought (unpasteurized, neutral-flavored) kombucha
1 scoby per fermentation jar
Optional flavoring extras for bottling: 1 to 2 cups chopped fruit, 2 to 3 cups fruit juice, 1 to 2 tablespoons flavored tea (like hibiscus or Earl Grey), 1/4 cup honey, 2 to 4 tablespoons fresh herbs or spices
Stock pot
1-gallon glass jar or two 2-quart glass jars
Bottles: Six 16-oz glass bottles with plastic lids, 6 swing-top bottles, or clean soda bottles
Small funnel
Note: Avoid prolonged contact between the kombucha and metal both during and after brewing. This can affect the flavor of your kombucha and weaken the scoby over time.
1. Make the Tea Base: Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. You can speed up the cooling process by placing the pot in an ice bath.
2. Add the Starter Tea: Once the tea is cool, remove the tea bags or strain out the loose tea. Stir in the starter tea. (The starter tea makes the liquid acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.)
3. Transfer to Jars and Add the Scoby: Pour the mixture into a 1-gallon glass jar (or divide between two 2-quart jars, in which case you'll need 2 scobys) and gently slide the scoby into the jar with clean hands. Cover the mouth of the jar with a few layers of cheesecloth or paper towels secured with a rubber band.
4. Ferment for 7 to 10 Days: Keep the jar at room temperature, out of direct sunlight, and where it won't get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically.
It's not unusual for the scoby to float at the top, bottom, or even sideways. A new cream-colored layer of scoby should start forming on the surface of the kombucha within a few days. It usually attaches to the old scoby, but it's ok if they separate. You may also see brown stringy bits floating beneath the scoby, sediment collecting at the bottom, and bubbles collecting around the scoby. This is all normal and signs of healthy fermentation.
After seven days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle.
5. Remove the Scoby: Before proceeding, prepare and cool another pot of strong tea for your next batch of kombucha, as outlined above. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the scoby is getting very thick.
6. Bottle the Finished Kombucha: Measure out your starter tea from this batch of kombucha and set it aside for the next batch. Pour the fermented kombucha (straining, if desired) into bottles using the small funnel, along with any juice, herbs, or fruit you may want to use as flavoring. Leave about a half inch of head room in each bottle. (Alternatively, infuse the kombucha with flavorings for a day or two in another jar covered with cheesecloth, strain, and then bottle. This makes a cleaner kombucha without "stuff" in it.)
7. Carbonate and Refrigerate the Finished Kombucha: Store the bottled kombucha at room-temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. Until you get a feel for how quickly your kombucha carbonates, it's helpful to keep it in plastic bottles; the kombucha is carbonated when the bottles feel rock solid. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month.
8. Make a Fresh Batch of Kombucha: Clean the jar being used for kombucha fermentation. Combine the starter tea from your last batch of kombucha with the fresh batch of sugary tea, and pour it into the fermentation jar. Slide the scoby on top, cover, and ferment for 7 to 10 days.
Additional Notes:
• Batch Size: To increase or decrease the amount of kombucha you make, maintain the basic ratio of 1 cup of sugar, 8 bags of tea, and 2 cups starter tea per gallon batch. One scoby will ferment any size batch, though larger batches may take longer.
• Putting Kombucha on Pause: If you'll be away for 3 weeks or less, just make a fresh batch and leave it on your counter. It will likely be too vinegary to drink by the time you get back, but the scoby will be fine. For longer breaks, store the scoby in a fresh batch of the tea base with starter tea in the fridge. Change out the tea for a fresh batch every 4 to 6 weeks.
• Other Tea Options: Black tea tends to be the easiest and most reliable for the scoby to ferment into kombucha, but once your scoby is going strong, you can try branching out into other kinds. Green tea, white tea, oolong tea, or a even mix of these make especially good kombucha. Herbal teas are ok, but be sure to use at least a few bags of black tea in the mix to make sure the scoby is getting all the nutrients it needs. Avoid any teas that contain oils, like earl grey or flavored teas.
• Avoid Prolonged Contact with Metal: Using metal utensils is generally fine, but avoid fermenting or bottling the kombucha in anything that brings them into contact with metal. Metals, especially reactive metals like aluminum, can give the kombucha a metallic flavor and weaken the scoby over time.
Troubleshooting Kombucha
• It is normal for the scoby to float on the top, bottom, or sideways in the jar. It is also normal for brown strings to form below the scoby or to collect on the bottom. If your scoby develops a hole, bumps, dried patches, darker brown patches, or clear jelly-like patches, it is still fine to use. Usually these are all indicative of changes in the environment of your kitchen and not a problem with the scoby itself.
• Kombucha will start off with a neutral aroma and then smell progressively more vinegary as brewing progresses. If it starts to smell cheesy, rotten, or otherwise unpleasant, this is a sign that something has gone wrong. If you see no signs of mold on the scoby, discard the liquid and begin again with fresh tea. If you do see signs of mold, discard both the scoby and the liquid and begin again with new ingredients.
• A scoby will last a very long time, but it's not indestructible. If the scoby becomes black, that is a sign that it has passed its lifespan. If it develops green or black mold, it is has become infected. In both of these cases, throw away the scoby and begin again.
• To prolong the life and maintain the health of your scoby, stick to the ratio of sugar, tea, starter tea, and water outlined in the recipe. You should also peel off the bottom (oldest) layer every few batches. This can be discarded, composted, used to start a new batch of kombucha, or given to a friend to start their own.
• If you're ever in doubt about whether there is a problem with your scoby, just continue brewing batches but discard the kombucha they make. If there's a problem, it will get worse over time and become very apparent. If it's just a natural aspect of the scoby, then it will stay consistent from batch to batch and the kombucha is fine for drinking.
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Per serving, based on 8 servings. (% daily value)
51 Comments
probiotic, yes, to the extent it can colonize your intestines with gassy consequences if you drink too much. and when you're growing the stuff it can be easy to drink too much. voice of experience.
Wow! I've just started toying with homemade yogurt and am looking to sourdough next. This looks brilliant!
The first time I heard of kombucha was on Chopped, and the contestants seemed completely terrified of it. Glad to see it can be used deliciously!
Kombucha is delicious. It has amazing cider/beer qualities from the fermentation. Like anything you are fermenting at room temp be careful that you are purposely creating an environment for bacteria to grow, but in this case, only the ones you want. Sanitize correctly and enjoy the heck out of it!
I am on an Earl Grey kick right now. It tastes so good made with Kombucha!!
2 FURBY-You actually were able to do it with tea bags with oil? cool.
My batch has been sitting for awhile and its getting vinegary. Must brew a fresh batch today.
Can I use agave nectar instead of sugar? How much sugar is left in the final product?
Re: sugar in finished kombucha: the longer you let it ferment, the less sugar is left (and the more sour the kombucha becomes). Cultures for Health says that there is, on average, 1-2 grams of sugar per cup in most finished kombucha.
Re: agave nectar - I haven't tried brewing with agave nectar myself, but it should work -- though it might yield a different flavor than other kombuchas. Plain white sugar is the easiest for the scoby to ferment, but really you just need to be sure to use a sugar that's really a sugar (as opposed to sugar substitutes, which don't ferment). Avoid honey, though, as it has antibacterial properties that can weaken the scoby.
Kombucha tastes like carbonated vinegar. Not for me, but whatever floats your taste bud boat.
Use HiGH quality flip top bottles for storage! I've had a few explode! , not fun :/
I just had a long conversation with someone about this today and was a little nervous about the whole process, this will be helpful when I embark on this adventure in the fall. thank you!
GT's has an AMAZING (but expensive!) raspberry chia kombucha - ingredients: kombucha tea, raspberry juice, and chia seeds. Looking forward to making this at home :)
I agree that it tastes like vinegar. I used to drink a little each day as a medicine because it was said to help with allergies but not sure if that claim is true. I would never drink it for pleasure as I think the taste is not that good.
I make approx 8 litres Kvass, (Kombucha) per week and have 4 new babies each time. How does it affect the brewing if I just leave all the cultures in the brewing jars, (I.e. each jar hold an additional baby each week doubling the cultures in the brewing jars.
I have been using this drink for nearly 6 months and health benefits are great. Blood pressure decreased and so has my cholesterol level.....amazing!!
Please tell me where oh where you get your wonderful "grolsch style" bottles?? Thank you!!
I started a Kombucha from a friend's Scoby about 4 days ago... and it has been floating on the bottom of the jar since then. Is the Scoby okay? Is it still working? ...
You can buy those bottles with the flip top online at Midwest Supply.. They carry beer and wine making supplies amongst many other things. My son has made root beer and used those bottles. A great company to do business with.
I've been home brewing K for three years without a hitch. It's fine if the Scoby sinks, or if it floats. It's working either way. After a week or two you will see a new, thin Scoby forming on the surface of he brew which your existing Scoby can generate from it's position on the bottom of the jar, no problem! Just keep it covered with a fine weave cloth to keep out flies and mould spores and leave in a warm, dark place. Good luck and hope your brew turns out great!
This is posted on your page above but it has us confused. --> Kombucha will start off with a neutral aroma and then smell progressively more vinegary as brewing progresses. If it starts to smell cheesy, rotten, or otherwise unpleasant, this is a sign that something has gone wrong. "If you see no signs of mold on the scoby, discard the liquid and begin again with fresh tea. If you do see signs of mold, discard both the scoby and the liquid and begin again with new ingredients." <-- Especially the last two sentences. We believe the last sentence is correct but since we are newbies we really don't know!
Thank you for this post. It is most helpful.
Thanks for posting the recipe. In my experience Kombucha brewing produces a NEW scooby layer Every brewing cycle.
You do NOT need a scooby to make Kombucha, it works fine with just liquid Kombucha as starter.
And you most definitely do not need to keep a scooby long enough for it to develop dangling brown crud. And you do not need to move a scooby into a new brew batch. The scooby is completely unnecessary to start a new brew, the key ingredient is Kombucha.
And YES you can use store bought kombucha as starter. It is alive with the right cultures. You do NOT need to buy a scooby to start brewing your own Kombucha.
@Dayka -- Essentially, there is a range of aromas that is fine for brewing kombucha and then other aromas that indicate that the kombucha isn't fermenting correctly. Ditto with the way the scoby looks. Since most of us are new to fermenting, ALL the aromas can smell pretty strange at first! I suggest making a few batches to get used to the aromas and how the scoby looks; the more you brew, the more familiar these will be and the quicker you'll catch on if something is going wrong.
If you DON'T see mold, but are worried something is going wrong, just discard the liquid and start a fresh batch using your same scoby -- if something is truly wrong, it will get worse over subsequent batches to the point where it will be very obvious; if it's something normal but unfamiliar to you as a newbie kombucha brewer, it will stay the same from batch to batch and you'll know that it's fine. If you DO see fuzzy green or black mold on the scoby, discard everything (including the scoby) and start over completely.
I think if it tastes vinegary you are doing something wrong. We actually purchase Kombucha from a local brewery and it tastes delightful not at all like vinegar and just slightly sweet. It's hard to describe but it really is good!
I'm bottling with recycled GT's bottles. Should I leave them slightly un-screwed to avoid explosion, or will that inhibit the carbonation process?
@ekdean - A sour, vinegary flavor in kombucha just means that it's been fermenting for a while -- the longer kombucha ferments, the more vinegary it can start tasting. Some people love this flavor, others don't -- and that's why brewing it yourself is so great! You can taste the kombucha as it brews and drink it when it reaches the exact balance of sweetness, sourness, and/or vinegary-ness that you like. With your local kombucha, my guess is that it's either only fermented for a short period or they blend it before bottling to cut the vinegary flavor. The type of tea used to brew the kombucha can also affect the aromas, sometimes making the kombucha smell and taste less vinegary/more sweet.
@Tsyclops - If you leave the caps loose, you won't develop much or any carbonation in your kombucha (the CO2 will escape out the loose caps instead of building in the kombucha). GT's bottles are pretty sturdy and are built to withstand the buildup of pressure from carbonation, so I'd say your risk of exploding bottles is pretty low unless you leave them unrefrigerated for days and days (1-3 days is usually plenty to carbonate kombucha). If you're worried about bottles bursting, another option is to save back a little of the kombucha with each batch and bottle that in the smallest plastic soda bottle you can find. When the plastic soda bottle is rock solid, you know that it's carbonated, which indicates that all the kombucha in all of your glass bottles is carbonated. Then refrigerate and enjoy!
Holly Smokes! awesome post Emma. your recipe and :things to look out for" are right on point.
I also suggest brewers to right the name and date when they bottle as this allows them to get the perfect "fizz" .
For those not looking to invest in grolsh type bottles, here's another idea on how to get a similiar experience...
use wine bottles! that's right, assuming they are the traditional corked kind. this allows the pressure to build up and if it is too much the cork will pop (ha ha instead of the glass).
the other benefits are , tapered glass, like the grolsh and a light resistant color glass. plus it's really elegant and reusable (oh and you get to drink all the wine before you use the bottle if you are into that!).
one thing that I did not see the post address (that I get asked at least on a weekly basis from kombucha brewers).. is dealing with fruit flies. I made a fun silly video on this 6 years ago! http://www.youtube.com/watch?v=4dVW6ORQhC0 I hope your readers can benefit from.
and speaking of benefits, if anyone who is reading this and have made kombucha, I invite them to contribute to our Kombucha Benefits Survey by sharing their experiences as we continue to compile them for 2013!
Happy Brewin',
Dave :)
I'm brand new to kombucha and want to try making it myself. I got a bottle of the "plain" flavored GTs yesterday, and it tasted MUCH better than the "trilogy" that I got last week. I'm assuming the trilogy was maybe older since it tasted vinegary?
The GT's I got yesterday also has a small SCOBY in it - YEA!! I have several empty wine bottles that I was going to just give to my mom. No longer!! Guess I'll get her to clean them out for me with her wine bottle brush and use them for bottling Kombucha. :)
Anyway, I see that the recipe calls for black tea. I'm not a big tea person (love regular sweet tea). Please tell me, can I use Lipton tea bags you can get at the grocery store?? Or is it some other special kind of tea?
Thank you! :)
you can get them in lots of places, depending on where you live. Lots of brewing stores or homesteader type places sell them, but they can be costly. ikea sells them. here in BC we can buy them back from the bottle depot, or liquor store, when people return them. This is the cheapest.
Hi, Emma. Thank you for the recipe - I made the kombucha according to it 10 days ago and I just opened the jar. I think it is ready but it turned out I forgot a teabag in the jar. Do you think that is a problem? Is it safe to drink it when that teabag has been inside for 10 days? Thanks for any advice!
I am curious is there anyway to make this without caffeine or minimal amounts. My kids love kombucha, but I worry about all the caffeine.
I love your site, my go to. Thank you
Hi Emma,
This sounds really good but I am confused with this part..."If you see no signs of mold on the scoby, discard the liquid and begin again with fresh tea. If you do see signs of mold, discard both the scoby and the liquid and begin again with new ingredients."
Should there be mold?
Thanks, Diane
There should be no mold on your SCOBY-if it's white & fuzzy, or green & fuzzy, it's gone bad & you'll need a different SCOBY to start over.
Thank you so much for this! I was panicking when I checked my scoby tonight, but after some research, it looks like it is behaving normally. I do have one question: My first batch of tea came from a recipe on another site. When I tasted it tonight, it was overly sweet. I have since realized that the water to sugar ratio was way off in that recipe, but my scoby seems to be doing ok in it (bubbles, new layer growing on top). My tasting yielded very little vinegary flavor (much more sweet than tart like I am used to). Will the scoby 'digest' the sugar still in the tea? (It's been in there for over a week and half now, but it is cooler in our house, around 67-68 degrees consistently) Or should I switch it out into a less sweet fresh batch?
Oh, I forgot to mention that the 'tea' is almost syrupy. Thicker than traditional 'bucha. Not sure if that would make a difference?
I have been brewing Kombucha since September and my scoby is now supporting two batches each rotation. I have exclusively used agave as a sweetner. The Kombucha tastes yummy (favorite flavorings are ginger, rasberry, and blueberry). However, my Kombucha is NOT bubbly!!!!! Am I not using enough sweetner? There is no taste of sweetness (I do not like sweet things). I have varied fermentation times, but have not tried a quicker turn-around yet. I've even tried using more re-used brew in the batches. Is my 2nd fermenation too long? Should I go directly to bottling & refridgeration without the 2nd in smaller bottles? Advice???
Hi! I am wondering 2 things: First is how do I make sure my kombucha is NOT turning alcoholic? Does that happen once I bottle it and put the bottles in the fridge? I am in recovery and want to make sure I'm not getting myself buzzed! Second is when I drink this first batch that I made (which tastes great!), it burns my throat a little. Am I burning my esophagus like apple cider vinegar does? Thanks so much!
Hi Emma!
Love the tutorial and am looking forward to getting your book. Two questions: One, think I could use mason jars for the carbonation process? Two, if I get swing tops, will amber be ok?
I am extremely caffeine sensitive. While I love the kombucha I've been making, it's causing my heart to pound. Is it possible to make kombucha with low/no caffeine? I hope so!!
in malaysia we called it as mud-mud. i have it but never drink it.
I have question, why my kombucha turn to red color? do you experience it?
thank you
Hi there--I'm in the process of growing my first SCOBY and all is well so far! I'm trying to gauge what equipment I still need to buy once we start the actual kombucha, and I'm wondering if there's a specific reason that the kombucha needs to be broken down into 6 16oz containers for the final carbonation stage. Will the carbonation not work if the tea's bottled in larger bottles? I ask because we have some larger swing-top growlers that I was hoping to use; if not, I'll look into getting some smaller bottles. Thanks!
Thanks for this post. All the recipes I've read call for tea bags but for ecological reasons I brew tea out of leaves only, is it alright to make it with that? Also, is it okay to use raw sugar or panela?
I am trying my first batch I purchased hard plastic containers. Can I use that or does it have to be glass. Thank you;)
I'm sorry I forgot to ask. I've read you have to use wooden spoons. Is this true?? Or can I use steel.
Quick question. after I removed the Scooby I added some fruit but forgot one detail. I didn't leave it out for a day. I put it in the fridge instead (oops) is it still ok to drink or should I throw it out and start fresh?
This looks wonderful! What's a scoby and starter kombucha tea? Is there a recipe?
How do I brew my first batch if I only have a scooby (no plain kombucha)? It's hard to come by kombucha where I live...
BrendaLee- plastic containers are fine. She actually recommended them to determine level of carbonation because you can feel it. Either spoon is fine.
gymdoll123- you took out scoby, added fruit but forgot to leave out? That's fine. It just means no carbonation will develop. You can take it back out of refrigerator and carbonation will begin again.
NadjaC-I would recommend re-reading the article and your questions will be answereed.
AmyGerber- You can use vinegar instead. There are some articles online you can find.
I have followed this recipe for a few months now and my only concern has been the level of carbonation. One to two days is not nearly enough. Even in June/July currently it has taken a lot longer. I've even added a little more sugar (in addition to the fruit juice that already contains sugar) when bottling. I like the big fizzy stuff like GT and am going for that. I love the carbonation.
How do I get the fruit pieces out of my flip top jars after the second fermentation?
I have made this recipe 3 times, although it tastes good it will not carbonate. What am I doing wrong?
Thanks for a great recipe!
When I made my new batch, my Scoby was bigger and seemed to want to separate. I kept the bottom portion and used it in my new batch instead of the top portion. Is that ok?
Do you have any suggestions for keg brewing? I want to start brewing for my mom's restaurant to serve out of a keg and I am having a hard time finding any info on it, despite it being a common thing now. I am not sure what stage to transfer to the keg. I am guessing that it would be after the first fermentation and flavoring. Have it in the keg for the effervescent portion of fermentation until chilled for serving at the restaurant. How long would it be safe to have in the stainless steel keg?


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my job is as a 3d graphic artist for a games company, and I need a camera for that one specific purpose - creating textures to use on 3d models.
The main thing I need is sharpness of image - typically I will take photos of source material (eg a wall, road surface etc..) at around 4 to 8m away, not using any zoom, or close up shots for details at about 1m.
For my job the images need to be of a resolution of perhaps 6000 to 8000 pixels wide, as typically the images will be cropped, edited in Photoshop etc... to produce textures at either 4096 x 4096 or 2048 x 2048.
I currently have a FujiFilm camera and, while it has plenty of options, in the end their compression algorithm seems to produce a sort of swirly pattern when you get to a pixel level, so sharp details are smudged a bit into this specific pattern.
Ideally I would prefer a small portable as I tend to gather reference material whenever I'm out and about so I don't want to carry around anything larger, and I'm not looking to spend lots of money on features that will never get used - clarity of image at a good size is the only thing that matters.
Can anyone recommend a camera I could try?


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The trip was enjoyable, but when I arrive in Buenos Aires, the adventure begins a little earlier than planned. The first major uproar: My bike didn't arrive! Iberia promises to deliver it to me tomorrow in Ushuaïa, but nothing comes... This is followed by 3 days of major stress, running around, making phone calls, etc. with the company IBERIA (I really can't recommend this).
It's raining when I land in Ushuaïa but the beautiful weather returns the next day. The locals are surprised by the heat, which is not normal at these latitudes. To take my mind off things, I visit Ushuaïa and its surroundings. A brief cruise along the Beagle Channel and a train ride to the End of the World.
3 days later, my BMC Cargo finally arrives - but the condition it's in! The box is torn completely open. Miraculously, all the parts are there. But I'm not able to relax until I have assembled it and taken my first trial ride near the hotel.
I'm ready. Tomorrow, on January 7, my journey will truly begin. My first goal is El Calafate, in a way the prologue that will allow me to adjust the final details on my BMC Cargo.
Hasta luego!


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Chancellor Daniel Little is one of three recipients to be honored by New Detroit, Inc. as part of the 12th annual Closing the Gap dinner and awards ceremony
June 15, 2010
DEARBORN / June 15, 2010---Daniel Little, chancellor of the University of Michigan-Dearborn, is one of three recipients to be honored by New Detroit, Inc. tonight as part of the 12th annual Closing the Gap dinner and awards ceremony at the Max M. Fisher Music Center.
The other honorees are the Arab Community Center for Economic and Social Services, which will receive the community organization award, and Lewis & Munday, PC, which will receive the corporate award.
The Closing the Gap awards dinner is held annually to recognize individuals and organizations who have a proven track record of accomplishment in helping to improve race relations in our region, Shirley R. Stancato, president and CEO of New Detroit, said in an announcement last week. We are particularly proud of our lineup of honorees for this years dinner. Each, in their own way, has set an example of what true commitment to change can achieve.
Little was recognized for his role in developing a Metropolitan Vision for UM-Dearborn that meets the campuss academic, economic, environmental and cultural needs.
In his first 10 years as chancellor, Little has worked to address the exodus of young people from Michigan by developing programs to encourage student involvement in their communities. In particular, Little provided leadership in developing a new Center for Civic Engagement at UM-Dearborn. He also established an ongoing campus collaboration with New Detroit called A Conversation on Race, a forum that has brought the campus community together for open and honest discussions of the issues of race and ethnicity in society.
In addition, the universitys enrollment has increased under Littles leadership, with first-time-in-college enrollment growing more than 30 percent since 2004, and transfer enrollment growing 14 percent in the same period, as well as enrollment among African-American freshmen increasing by 108 percent and Latino enrollment by 44 percent.
New Detroit is a coalition of leaders from civil rights and advocacy organizations, human services, health and community organizations, business, labor, foundations, education, media, and the clergy. It is a private, non-profit, tax-exempt organization.
About University of Michigan-Dearborn
Founded in 1959 with a gift of just over 200 acres of land and $6.5 million from the Ford Motor Company, UM-Dearborn has been distinguished by its commitment to providing excellent educational opportunities responsive to the needs of southeastern Michigan. The university has 8,700 students pursuing undergraduate, masters, doctoral and professional degrees in the liberal arts and sciences, engineering, business, education, and public administration. With a faculty devoted to teaching, and students committed to achievement, UM-Dearborn has been shaped by its history of interaction with business, government and industry in southeastern Michigan, and is committed to responding to the needs of the region in the future.
Ken Kettenbeil
Director of Communications
Jennifer Thelen
Public Relations Representative
The Office of University Communications
Room 1040, Administration Building
University of Michigan-Dearborn


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Tomorrow's basketball player will dream about the players of today. Today's players dreamed about those who came before them… those who laid the path of success through passion and commitment. The Knicks' all-time leader in three point field goals and the first player in NBA history to make 200 three-pointers in one season, John Starks is an NY legend. His resolve, desire to win and plays like "The Dunk"—the play during the 1993 Eastern Championship game when he dunked over Horace Grant—made Starks into a great crowd favorite in New York. Celebrate the NBA legend with this Soul Swingman throwback jersey from adidas' Hardwood Classics collection. It features high-quality tackle twill graphics and is a replica of the Knicks' 1990-91 season jersey!
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Cadel Evans didn't concede any time to his nearest rivals Friday on the first of three straight mountain-top finishes at the Critérium du Dauphiné. The result means the BMC Racing Team's leader kept his second place in the overall standings.
Queen Stage Saturday
Evans finished in a group of 17 riders that included race leader Bradley Wiggins (Sky Pro Cycling), nine seconds behind Christophe Kern (Team Europcar), who soloed to the win. In the overall standings, Evans trails Wiggins by 1:11 heading into the penultimate queen stage, a 192.5-kilometer race that includes six categorized climbs. "Today was not the most difficult day," BMC Racing Team Directeur Sportif John Lelangue said. "It was important to always be moving to a good position with Cadel to avoid problems and not lose time."


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Made out of durable 15oz canvas, this brief keeps your important documents safe and convenient. Full length YKK zipper for easy access. Large enough to carry legal sized documents. Leather bottom and trim gives this Document Brief a professional look. Guaranteed for life. Made in USA.
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All of our handmade packs and bags are built to last in Duluth, Minnesota, USA. Our factory, where we have been building our products since 1911, is home to an extremely talented group of sewers, riveters, and leather craftspeople. Each piece of Duluth Pack gear is painstakingly built by hand with the attention and detail that only a true artisan can provide. We stand behind our work and are proud to offer a lifetime warranty covering all craftsmanship and hardware we use in the construction of our products. Craftsmanship includes our sewing and riveting. Hardware includes all zippers, buckles, D-rings, snaps, and any other parts utilized in the manufacturing of our bags. If at anytime during the life of your Duluth Pack product you have problems in these areas, return the product and it will be repaired free of charge. If the product cannot be repaired due to a defect in craftsmanship or faulty hardware, we will be happy to replace the item at Duluth Pack's discretion. While your Duluth Pack item is designed to provide you with many years of use, Duluth Pack is not responsible for common wear and tear or misuse of your product and is therefore not covered by our warranty. Of course, damages not covered under warranty can usually be repaired at a minimal cost. We sincerely value your patronage and will always do our absolute best to go the extra mile to ensure that you are happy with every Duluth Pack purchase.
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Eggplant, Tomatoes, Corn: 15 Glorious Vegetable Dishes
Recipe Roundup
As summer draws up to its final height, I feel drunk on vegetables. I gathered a bowlful of tomatoes from the garden yesterday — scarlet, green-striped, fuzzy and gold. Late lettuces wait cool and crisp in the fridge. I have handfuls of tiny white and violet eggplant, and ears of corn from a local farm. What to eat first? Buttered sweet corn? Eggplant crisp and melting from the grill? Tomato salad drenched in its own juices?
If you have a similar dilemma, then take a look at these recipes, chosen with some difficulty from the dozens of glorious vegetable dishes in our archives. There's grilled guacamole, smoky and salty. There are lentils with a heap of rich broiled eggplant, and a gratin of potatoes and goat cheese. There's an old-fashioned yet fresh ratatouille, and caramelized corn with tomatoes and bacon.
The vegetables of late summer can feel like pure gift, bursting with color and with flavor. Don't waste the opportunity; whether you cook it, slice it in a salad, or eat it raw like the sweet piece of fruit it is — I don't care — just have yourself a tomato tonight.
• 1 Caramelized Corn with Tomatoes and Bacon
• 2 Lentils With Broiled Eggplant
• 3 Dad's Authentic Ratatouille
• 4 Super Easy and Delicious Zucchini Butter
• 5 Grilled Guacamole
• 6 Grilled Eggplant Topped with Goat Cheese and Tomato
• 7 Braised Eggplant and Tomatoes
• 8 Panzanella With Roasted Squash and Tomatoes
• 9 Summer Squash with Baked Eggs
• 10 Potato, Squash, and Goat Cheese Gratin
• 11 Potatoes, Green Beans, and Corn in Lemon Brown Butter Sauce
• 12 Cherry Tomato Bites
• 13 Corn and Zucchini Salad with Chives
• 14 Squash Ribbons
• 15 Slow Roasted Tomatoes with Pomegranate Molasses and Basil
What sort of vegetables are you eating right now? Are you taking advantage of all of summer's good things?
(Images: See linked recipes for full image credits)
5 Comments
Our tomatoes haven't turned out quite how we hoped. Lots of leaves but only a couple of handfuls of tomatoes, so sadly we won't be eating endless sweet fruit as we were last year, but some of these recipes sound delicious - will try them out nonetheless!
Thank you sooo much for this post! I love vegetables...better for you and, so much cheaper than meat.
Really love this post!! I'm always looking for this kind of recipes! Thanks
I'm eating so much chard. I just love it. I roast the ribs along with potatoes and carrots for a nice twist on roasted veggies. It's a good way to utilize every bit of the vegetable.
Yeah, this is a GREAT round up. These are exactly the things that are bursting my crisper this time of year. I can have Caprese salad, roasted eggplant and zucchini bread only so many times...OR CAN I??


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GALVESTON — Closing arguments are expected today in the trial of a man charged with animal cruelty after his pit bull was found dead in a Galveston yard in September.
Lloyd Charles Baldwin, 64, pleaded not guilty Monday.
Building a levee across the mouth of Galveston Bay would not be stop bad things from happening behind it.
LEAGUE CITY — Cabela's, the world's largest seller of hunting, fishing and outdoor gear, plans a 72,000-square-foot store at the intersection of Interstate 45 and Big League Dreams Parkway.
LEAGUE CITY — The crosstown rival Clear Springs Chargers came out swinging and put the Clear Creek Wildcats in an unfamiliar spot Thursday night.
MISSOURI CITY — The Texas City Stings on Thursday were held under 300 total yards offense, turned the ball over three times, had nine penalties for 55 yards and completed only three passes.
The Galveston City Council changed the way it appoints members to some city boards. Slowly, people are realizing that change could have huge implications.
Early Saturday morning I took my daughter, Kai, to the D'Feet Breast Cancer run at Moody Gardens. She had a great time and did the kids 1K, which was the first race she'd ever entered.
At Galveston Island Oktoberfest, the wursts are the best, the bier is free-flowing and it's never too hot for lederhosen.
A returning performance of "The Tragical History of the Life and Death of Doctor Faustus" will be presented by the Galveston College Theater Department at 2 p.m. and 7 p.m. today and 7 p.m. Saturday in Room FA-207 of the Fine Arts Building at Galveston College, 4015 Ave. Q, in Galveston.
WASHINGTON (AP) — Senate Democrats' campaign arm is borrowing $10 million for a last-minute boost to their fundraising as officials see their majority increasingly in peril.
NEW YORK (AP) — "Can't stay at home, can't stay at school! Old folks say: 'Ya poor little fool!'"
Posted: Tuesday, July 29, 2014 12:10 am
Defense in cruelty case says dog's death accidental By ALEX MACON galvestondailynews.com
GALVESTON — Closing arguments are expected today in the trial of a man charged with animal cruelty after his pit bull was found dead in a Galveston yard in September.
Lloyd Charles Baldwin, 64, pleaded not guilty Monday.
Contact reporter Alex Macon at 409-683-5241 or email@example.com.
Posted in Local news, Police, Galveston on Tuesday, July 29, 2014 12:10 am.
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Germanic and Slavic traditions combined with a Technicolor history bring together the cuisines of many different cultures in the Carpathians, where sustaining food rules the day.
Traditional cuisine in Poland cuisine combines the refined and elegant tastes introduced centuries ago by the French court with the wild, mysterious flavors of the Lithuanian forests, the sweet aroma of the dishes served for the Jewish Sabbath supper, and the fierce, rare taste of the raw steak Tartare (originally made by Genghis Khan's horsemen, who would place a slice of raw beef under the saddle for extra tenderness. Yikes!) Potatoes, plain or dressed up, are a staple of the Polish diet. Try Shepherd's potatoes with Czech blue cheese, chicken and oyster mushrooms, or another national favorite – potato pancakes! Ok, potato dishes don't do it for you? How about duck with ginger and white cabbage with a selection of bread dumplings?
In the Czech Republic the cuisine features sturdy fare. Common soups are onion, garlic, goulash, at and Christmastime, the special carp soup. You'll find lots of pork and beef on offer, cooked in stew and served with potatoes or dumplings. The former also show up as irresistible potato pancakes, where the latter exist in an amazing variety. Czech dumplings can savory or sweet and fruit-filled; for other "afters", try a pancake anointed with a dollop of sour cream, or a lovely cake filled with fruit or cheese curd. Should you partake of a spa experience, be sure to nibble one of the round, sweet filled wafers which have sustained those taking the waters since the 16th century.
The traditional basic components of the diet in Slovakia have always been and still are milk, potatoes and cabbage. Tasty meals typical for Slovak cuisine such as cabbage dumplings are prepared from these ingredients. The Slovak national meal is bryndzové halušky, which is to Slovaks what sushi is to the Japanese or pizza to teenagers – but does not indicate raw fish on pasta. It's a dish of potato dumplings made with a soft and salty sheep curd and fried chopped bacon for extra flavor, washed down with a glass of sour milk or whey. A big holiday feast is apt to feature a roasted goose, and for dessert, pastries of risen dough filled with marmalade, curd, nuts or poppy seeds.
You heard it here first: authentic dishes in Hungary are definitely not for people on a diet. Hungarian cooking may seem a bit heavy and fatty; however its rich flavors, aromas and textures compensate for the slightly excessive calorie intake. But don't think that everything is soaking in pork fat and paprika. These ingredients are essential for authentic Hungarian dishes, but properly portioning them and using modern cooking yield healthy as well as delicious dishes. The ingredients that account for the distinctive flavor of Hungarian meals are Hungarian paprika, lard, onion and garlic, sour cream and cottage cheese, walnuts and poppy seeds in sweet courses. Try cold cherry soup, authentic chicken paprika, and plum dumplings for dessert. What diet?
Great variety features in the cuisine of Serbia thanks to its geographical, national and cultural diversity, and the jigsaw of Greek, Bulgarian, Turkish and Hungarian influences. Beef prosciutto, a type of polenta made from flour, eggs, butter and cheese, rose-petal slatko (a sweet preserve) and specialties made with dried plums are considered native Serbian foods. You'll find lots of breads, strudels and pasta, spinach pies and spit-roast pork, smoked meat and lamb dishes as specialties in different western regions. In eastern Serbia try shepherd's pies, lamb cooked in milk, smoked wild boar meat, and Homolj kačamak, a type of polenta made from cornmeal, potato and sometimes feta cheese. Whether you're an omnivore or a vegetarian, you'll delighted by the variety on Serbian menus.
Over time the ancient Greeks, the Germanic Saxons, the Turks, and its Slavic and Magyar neighbors have influenced the kitchen in Romania. A traditional Romanian meal may include appetizers of assorted cheeses and cured meats and salamis along with vegetable pates, and then a sustaining soup. Favorites are meatball or tripe, and of course vegetable soup. Common fish are grilled, brined carp, Black Sea sturgeon and herring; meat can be grilled but is popular stewed with onions. Mixed sautéed vegetables or stuffed cabbage leaves balance out the diet, and then of course there's dessert. Pastries filled with sweetened curd or cream cheese and flavored with raisins, seeds or nuts are what your sweet tooth can happily anticipate.
The North Sea region brings a body of water famous for fiercely beautiful coastal areas.
Warm Mediterranean hospitality will linger in your memories.
The Balkan Peninsula forms the southeast part of Europe, a region where different cultures.


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INGLEWOOD, Calif. (May 23, 2009) — Classy mare Ventura, beaten a nose when testing males two starts back in the Kilroe Mile, will attempt to become just the third female to win the Shoemaker Mile on Memorial Day at Hollywood Park.
Only Happy Issue in 1946 and Special Touch in 1951 managed to beat the boys in the prestigious Shoemaker — the track's oldest race. Run as the Premiere Handicap through 1989, it was the feature on opening day of Hollywood Park's inaugural meeting on June 10, 1938.
The Shoemaker, moved from the main track to the turf course in 1984, was re-named for legendary jockey Bill Shoemaker in 1990 and has become one of the premier races in North America.
Accordingly, it has attracted a formidable field for Monday's 66th running.
Juddmonte Farms' Ventura, who was beaten a nose here last summer by Diamond Diva in the CashCall Mile, enters the Grade I Shoemaker with eight wins, seven seconds and a third in 18 starts for Hall of Fame trainer Bobby Frankel. She has banked a race-high $1.6 million in earnings.
One of two horses in the race trained by Frankel, she comes off a second in the seven-furlong Madison at Keeneland. She won four of seven starts in 2008, including the Breeders' Cup Filly & Mare Sprint at seven furlongs at Santa Anita.
Ventura will carry 119 pounds, five less than her male rivals in the Shoemaker, which lines up as follows from the rail out:
Hyperbaric, Victor Espinoza up; Whatsthescript, Joel Rosario; Storm Military, Brice Blanc; Ventura, Gomez; Dixie Chatter, Tyler Baze; Thorn Song, Mike Smith; U S Ranger, Rafael Bejarano, and Tiz West, Joe Talamo.
Besides 5-year-old mare Ventura, Hyperbaric, Dixie Chatter and Thorn Song are Grade I winners, while Whatsthescript is a Grade II winner and Tiz West is a Grade III winner.
Irish-bred Whatsthescript has won six of 14 starts, including the Grade II American Handicap here last summer following a six-month layoff. Also winner of the Del Mar Mile and third-place finisher in the Breeders' Cup Mile in 2008, the 5-year-old horse will be making his first start since finishing sixth in the Citation Handicap here last November. He has made $810,734.
Hyperbaric capped a four-race winning streak with his first Grade I score in the 2008 Citation. In his only subsequent start, he finished 14th in the Dubai Duty Free in March at Nad Al Sheba. The 6-year-old gelding has won seven of 13 starts for earnings of $654,476.
Dixie Chatter, who earned his Grade I victory on the main track as a 2-year-old in the Norfolk, finished a close third in the Kilroe Mile before winning the one-mile Arcadia Handicap on the Santa Anita turf course in early April. The Richard Mandella-trained colt has won four of 12 starts for earnings of $458,196.
Kentucky shipper Thorn Song won the Grade I Shadwell Turf Mile in October at Keeneland, then finished ninth in the Breeders' Cup Mile. The gray/roan 6-year-old enters the Shoemaker Mile with seven wins in 26 starts for earnings of $932,183.
Tiz West, a second Mandella-trained entrant, won the Cinema Handicap at nine furlongs on the Lakeside Turf Course last summer. The 4-year-old son of Gone West has won three of ten starts for earnings of $225,348.
Argenine-bred Storm Military, also trained by Frankel, figures to be prominent throughout. A winner of eight of 20 starts for earnings of $348,022, he set the pace before settling for second — beaten a head — by Madeo in the 1 1/16-mile Inglewood Handicap here in April.
U S Ranger, from the barn of Hall of Fame trainer Neil Drysdale, will be making his fourth U.S. start. He finished fifth while making his Southern California debut in the 2008 Breeders' Cup Mile and pressed the pace while finishing a neck back in third in the Inglewood Handicap. The son of Danzig has won five of 18 starts for earnings of $438,076.
The Shoemaker Mile will run as the ninth of ten races on Monday's special holiday program at Hollywood Park. First post time is at 1 p.m.
Copyright © 2009-2014, Hollywood Park. All rights reserved.


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Dark, intense and concentrated, Château Léoville-Las Cases is a tannic and richly fruity wine that takes over 10-15 years to mature.
Chateau Leoville Las Cases is one of the largest and oldest classified growths in the Medoc region of France. Originally the other two Leovilles, Leoville Poyferre and Leoville Barton were part of the large estate. Today Leoville Las Cases comprises over 209 acres and has been run since 1950 by the Delon Family. Currently, the estate is run by the well-known Michel Delon.
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The smallest of the top four Haut-Medoc communes, St-Julien is directly south of Pauillac. With no first growths to its name, the commune often goes overlooked. But it has 11 excellent second, third and fourth growths, and the highest proportion of classified growths of the top four. It doesn't have the concentration and powerful punch of a...Read More About St-Julien
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With the forecast of ?fall like? weather, we decided to venture out to one of our favorite hiking spots; Harper's Ferry, West Virginia. This area appeals to us for several reasons: the Appalachian Trail, the C & O Canal and the history surrounding the town of Harpers Ferry during the Civil War.
We hiked the steep trail to the summit of Maryland Heights where remnants of the old fort still stands. One can only imagine what life was like for the soldiers manning the batteries which occupied the summit.
After enjoying a snack and talking with fellow hikers we continued along the ridge and then descended to the cliffs that overlook the town. With the cool temperatures and sunny skies there were a lot of people sitting near the cliffs enjoying the view below.
We then proceeded down a herd path to Sandy Hook Road and then over the pedestrian bridge which spans the Potomac River. Once we arrived in town a stop at the local ice cream shop for some soft frozen custard seemed appropriate.
Knowing that Jibitz (aka. Mary Ellen; MEB) passed through here the first week of June we walked up the steep walkway along Potomac Street, and the many historic houses, to the Appalachian Trail Conservancy. Flipping through the thru hikers album we did in fact find Mary Ellen?s official picture.
Since it was still early we decided to hike thru the old campus of the former Storer College, which is now owned by the National Park Service.
This blue path eventually meets up with the Appalachian Trail. Passing Jefferson Rock and then walking through the lower section of Harpers Ferry we once again crossed over the old railroad bridge (now used by pedestrians) and back into Maryland. We estimated the total miles for the day to be 7 miles.
Mike and Donna


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Father, son issued citation for taking scrap metal from area businesses
Salisbury Police issued citations to a father and son they say were stealing scrap metal from area businesses. Jacob Esrom Auman, 47, and Dakota Blake Auman, 23, were cited with misdemeanor larceny.
Authorities received a phone call about a theft in progress from an East Franklin Street business. The incident occurred 10 a.m. Wednesday at Alexander Construction. Two other businesses — one in the 300 block of East Council Street and the other in the 800 block of East Innes Street also reported thefts. The department report did not indicate the businesses on East Council and East Innes streets. The two did not make entry into any of the businesses.
The metal was found inside the bed of the Aumans' pickup, a report said.


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Yesterday we heard several folks were starting to drive north for Seek The Peak. Some people will be hiking tomorrow (Friday) to have smaller crowds on the trails.
Individuals and teams will be meeting at the Weather Discovery Center to get their goodie bags. For the Kilted Clan team we will be having a team meeting at the WDC to handle logistics and timing.
Then Saturday comes and folks are starting very early to hit the trails - as early as 3AM. The summit will be a-buzz of activity as folks come through - check in - grab a cookie downstairs - then head down for dinner. When we meet up at the Awards dinner there will be tired feet and lots of smiles for a job well done for the Observatory and a weekend of loads of fun and friends.
Let the weekend begin!
And the Observatory thanks each and every person for participating. It does not matter what each person raised. Everyone worked hard to fundraise and the results are appreciated by the Observatory.


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According to www.mzmbchurch.com, "During the first year the Rev. Milner became pastor, one Sunday in July he preached to his congregation from this text, John 8:36. 'If the Son therefore shall make you free, ye shall be free indeed.' Some of the slaves went home and told their master that Rev. Milner said they were going to be free.
"The white people who owned these slaves, on the following Monday morning had a gallows built, where the present depot now stands. They placed the hangman's noose around Rev. Milner's neck to hang him but before they tied the knot he preached so strong that many people wept. The mayor of Cassville, [Ga.] ordered the crew to cut him down and let him go and preach the word of God."
Kicking off its 150th anniversary month, the church will host an "Old Fashion Day" program Sunday. After a program around 10 a.m. in downtown Cartersville's Friendship Plaza, the site of Milner's scheduled hanging, the congregation will walk back to Mount Zion — 147 Jones St. in Cartersville — to worship under the bush arbor and dine on the church grounds.
"Yes, it is [an exciting time for us]," said the Rev. Dr. Edward Rhodes, senior pastor for Mount Zion. "Two of the unique things about our church is in 150 years, it has only had [16] pastors and the church has never split.
"The church has just exercised their liberty to share the gospel and the good news and the inspiration of that came from the organizing pastor, [Rev.] Milner, who was about to be hanged for preaching the gospel. ... [Speaking] for myself and a couple of others who have followed him as pastors, [we have] certainly just built on that foundation. We have the liberty to share the gospel and we share it without any regard to race, creed or color."
For Lynn Jones — a member of Mount Zion who is helping publicize the church's 150th anniversary events — Sunday's service in downtown Cartersville will be a reflective time for the congregation.
"It is to commemorate the first pastor of Mount Zion," Jones said. "He really did [build our foundation] and let us know that the word of God should go forth and it should stand and we should follow it. So when you hear [his story], you're like that's exactly what happened? And you think about the harshness that was going on at the time.
"This was a really bad time but to understand that the people knew that the word of God would really cover a multitude of sins is a great thing. Our pastor is so great about reminding us of that particular story. We have a choir that is named after [Rev. Milner] within Mount Zion. So we're reminded of that great history. And I think it's going to be reflective, for especially a lot of our senior members who have actually gone through a lot of the struggles that I have to say people my age have never even thought about going through. So for them, it's going to [mean] a lot and we're just grateful."
Along with Milner and Rhodes, Mount Zion has been shepherded by the Revs. J.P. Gay, Timothy Smith, Humphrey Daniels, J.F. Bright, J.T. Latimore, T.B. Maddox, F.A. Harris, N.T. Thompson, J.C. Adams, George Washington Woodson, S.M. Bryant, M. Rufus Dinkins, Eugene H. Mitchell and Michel S.E. Caldwell. Currently the church features about 850 members and offers a Sunday worship service at 11 a.m.
"What we really want everyone to do is just to join in the celebrations," Jones said. "... But we also want everyone to actually get a grasp on our history. Knowing where we've come from to where we are now, I think is a marvel in itself."
Other programs surrounding Mount Zion's anniversary include May 11 — 150th Anniversary Ecumenical Prayer Breakfast at Cartersville Civic Center, featuring WSB-TV anchor Fred Blankenship and area pastors, $8 per ticket; May 12 — Mother's Day at Mount Zion, 11 a.m.; May 14 — 150th Anniversary Hallelujah Prayer Meeting at 6 p.m. in Mount Zion's sanctuary; May 18 — 150th Church Anniversary Banquet at Clarence Brown Conference Center at 6 p.m., costs $25 for adults and $12.50 for youth 12 and younger; and May 19 — 150th Church Anniversary service at 11 a.m.
For more information, contact Deacon Victor Morgan at 770-547-4025 or visit www.mzmbchurch.com.


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This Moving Goalie pin has a movable goalie and is a fun way to display your Thrashers spirit on any outfit!
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text: Kenko Standard-coated UV Filter For compatible digital camera lenses (58mm) Zoom 58mm Photos Videos Item #: 762KB58UV Review Summary 7 people say DISCONTINUED This item is no longer available to purchase. Contact us for other options Call Email Original price $13.99 Shop all Lens Caps, Filters & Hoods Shop all Lens Caps, Filters & Hoods Available options: 58mm-$13.99 72mm-$16.99 x By buying this product you'll earn up to 14 Rewards points. When you sign up for a Crutchfield account, you'll be enrolled in Crutchfield Rewards. You'll earn one point for every dollar you spend on gear from us. You can turn your points into Rewards Cards that you can use toward future purchases. You can sign up for an account now, or after you complete your purchase (you'll get credit for the points either way). Sign up for a Crutchfield account Overview Details Customer Reviews Articles & Videos Our take on the Kenko Standard-coated UV Filter by Tara W. Attach this Kenko filter to the front of your lens, and you can leave it on at all times for protection against minor bumps and scratches — an inexpensive way to keep your much costlier lenses in great shape. The filter also absorbs UV light that can make outdoor photos appear hazy. See more info on this item Highlights:protects lens from bumps, scratches, and dustabsorbs UV light in outdoor photoswarranty: 1 yearOur 60-day money-back guarantee Hands-on research from the Crutchfield Labs (what are the Labs?) What's in the box? | In-depth notes Product Research What's in the box? Download owner's manual 58mm UV filter Storage case Our Product Research Team At Crutchfield, you'll get detailed, accurate information that's hard to find elsewhere. That's because we have our own in-house Product Research team — they open the box, verify contents, check the owner's manual, and record dimensions, features and specs. We stay on top of new products and technologies to help people make informed choices. Features Overview: Ultra-violet rays, although invisible to the human eye, produce a blueish mist in color photography. The Kenko UV filter eliminates ultra-violet rays effectively (no exposure compensation is necessary). The UV filter can be used at all times for protection of your camera lens. This filter fits most lenses with a 58mm thread diameter. Review this product Submit a review and then enter to win a $500 rewards card Kenko Standard-coated UV Filter Reviews Average Customer Review: 7 people say: Review this product: Thanks for taking the time to share your experiences about this product. Please be sure to focus your comments on the product itself. Read our Review Guidelines for more information. Review title * Email Your email won't be visible. Please use the email address that is associated with your order. Display name (e.g., JohnD) Your review will be signed using the display name and location * Your location (e.g., Charlottesville, VA) * Your rating Click on a star to rate the overall product on a scale of 1-5 1500 characters left * Your review Attach a YouTube Review Crutchfield Video Review Guidelines Only submit videos that you made or are authorized to use. Do not submit videos that contain music, video or visuals that are copyrighted and belong to someone else. Please see our Review Guidelines for more information. Submit the URL of your YouTube™ video review or product demonstration. e.g., "http://www.youtube.com/v/o79TWHh598U" 500 characters left Pros 500 characters left Cons * Agree to Terms By checking this box you agree your review becomes the property of Crutchfield, that you are over 18 years of age, that you own or have owned this product, and that you are located within the United States or its territories. Please see our Review Guidelines for more information. We reserve the right (but are not obligated to) review all submissions and edit or remove any review in any manner which we deem necessary. Your review should be posted within seven days. Filter by rating: 5 Star: (0) 4 Star: (0) 3 Star: (0) 2 Star: (0) 1 Star: (0) 5 out of 5 GREAT LENS FILTER ! Written By Mark C., Charlottesville, VA on Tuesday, April 15, 2014 Best lens UV filter for the money! Pros: Inexpensive. Cons: None. Was this review helpful? Yes | No 5 out of 5 Kenko Standard-coated UV Filter Written By robbarmijo1, rio rico az 85648 on Saturday, December 07, 2013 Crutchfield Customer Review (What's this?) just what i needed for the ultimate protection of my new lens. Pros: inexpenseive. Was this review helpful? Yes | No 3 out of 5 Kenko Written By sammagolicat, Central VA on Saturday, July 13, 2013 Overpriced for nothing special. I only got it to use reward money. Pros: it works Cons: expensive Was this review helpful? Yes | No 4 out of 5 Good Economic Protection Written By Roux, San Francisco Bay Area on Thursday, May 30, 2013 Crutchfield Customer Review (What's this?) Good low cost piece of glass to protect a lens. Pros: Inexpensive Was this review helpful? Yes | No 5 out of 5 Kenko UV Filter Written By Kenny, Brownsville, TN on Saturday, May 04, 2013 Crutchfield Customer Review (What's this?) Filter works great and is easy to use. Pros: Easy to use Was this review helpful? Yes | No 5 out of 5 Good filter Written By Allison, Charlottesville, VA on Sunday, April 28, 2013 Crutchfield Customer Review (What's this?) Good filter, good price, no complaints. Was this review helpful? Yes | No 5 out of 5 Kenko UV filter Written By DaleeS, Chubbuck, Idaho on Sunday, March 10, 2013 Crutchfield Customer Review (What's this?) Great product! Crutchfield is the first place I turn to when I need anything electronic. They have the best prices and service. They package their products well and the shipping is quick. Awesome company! 3 out of 3 people found this helpful Was this review helpful? Yes | No For a more in-depth review and enhanced detailed information on the Kenko Standard-coated UV Filter, please visit the Crutchfield website product page (/ISEO-rccbcspd/p_762KB58UV/Kenko-Standard-coated-UV-Filter-58mm.html ). x Sorry, the Kenko Standard-coated UV Filter is no longer available for purchase. Looking for a similar item? Shop Lens Caps, Filters & Hoods Or, you can still... Write a review Download product manual Go × 58mm