text:
How Raspberry Pi taught British tech to be world-class
16th Jul 2013 | 13:35
The tiny computer with massive repercussions
In some countries, people trade arms. In others, drugs are smuggled across borders. But in several African countries right now, a computer board no bigger than a bank card is being filtered in via discreet means.
The Raspberry Pi launched just over a year ago and it's already making waves around the world. Big waves.
"These pop up in all sorts of environments," Raspberry Pi founder and executive director Eben Upton tells us. "Although we haven't focused on it, it's happening in Africa."
"These are kind of suitcase Pis. They're Pis that haven't necessarily gone through formal distribution," he says. "What happens is that people put them in suitcases and carry them in."
While Raspberry Pi's distributors cover 85 per cent of the world's GDP, some African countries, though very populous, don't contribute enough for them to be seen as economically viable enough. "We didn't think about the developing world early on. And then what we found is that it's kind of just been cropping up there anyway."
The success of the Pi in the developing world has caught Upton and the rest of the team by surprise, but as he admits, it also makes perfect sense: "You've just entered the middle class and the first thing you buy is a television, a lot of people buy a television before they buy a fridge.
"And then you've got this television, maybe a second hand television that's been exported from the West. And then you can invest a little bit more and make it a computer."
It's a fascinating chapter in the Raspberry Pi story that a lot of people will have skipped over. After all, this tiny computer has its humble roots all the way back in Cambridge, where Eben Upton began the Raspberry Pi Foundation in 2009.
Despite being told by the East of England Development Agency that Pi was an "unsellable product", Upton's team was determined to prove that this was the key to restoring life back into computer science in the UK. "We were told no one would buy this," he says.
And in February 2012 that vision became a reality as the Raspberry Pi launched official. A year later it soared past expectations and sold one million units, the bulk of which are manufactured in Wales. But the chip itself, a Broadcom BCM2835 SoC based on ARM architecture, isn't a product - it's an answer to a fundamental problem with Britain's education system, itself a key link in the chain of the UK's technology industry.
Over the years, computer science in Britain has been deformed into an ICT curriculum that's driven out enjoyment and the understanding of what a variable is, and prioritised the teaching of PowerPoint and other less-than-thrilling, software-focused activities. That's exactly what Pi is here to change.
Pi in the sky
The Pi project was partly inspired its 1980s predecessor-of-sorts, the BBC Micro, which Upton can't help but keep dropping into conversation like some fond memory of better times. For Eben and his team (of which gaming icon David Braben is also a part), Pi is about giving today's generation a BBC Micro of their own. In fact, one of Pi's founders, Jack Lang, was himself involved with the creation of the Micro those many years ago.
Now, little over a year since its launch, the fruits of team Pi's efforts are plain to see. All over the world people have been finding hundreds of inspired ways to use their tiny computers.
"The one I was impressed by very early on was the ballooning one," says Upton, referring to David Akerman, who turned his Raspberry Pi into a near-space craft by sending it up to an altitude of 25 miles with a webcam strapped on.
Upton also sees some inspiration in Google's recent £500,000 grant to the Zoological Society of London to have cameras installed in Kenya to survey for rhino poachers.
"I thought that's got real potential to have kids in school build one of these things [using a Pi], send it off to Africa, have it installed and get the feed from there," he says. "It's got a bit of stuff to do with computers, but it's actually much more about exciting kids about science in general, about zoology."
The UK's secret weapon
Pi's potential is limited only by the imagination of the beholder. Ok, and perhaps a few restrictions of the hardware for the time being. "We'll have to change chip. We've always said we'll have to change chip sooner or later, probably later rather than sooner," Upton tells us. "I don't think we're going to be shipping an ARM11 in 2020."
But right now Pi is enjoying gradual world domination, spreading its message to the masses and showing a new generation of kids why coding is a lot easier and more interesting than they probably think.
"I think what's surprised maybe a little bit is how quickly we've gone from having the majority of the awareness of Pi and the majority of sales in the UK, to being a proper global business where we're really just looking at the last few territories where we're trying to get penetration," he says.
Passion Pi
Raspberry Pi is about making this industry fascinating again, about giving Britain a reason to be excited about technology. Raspberry Pi has turned into a great British tech success stories, but in order for it to really work it has to have the weight of the education system behind it.
Back in 2011, Google's Eric Schmidt criticised the British curriculum for failing to engage young people in science and technology. Now, a new curriculum is set to take over as early as 2014, putting computer science at the forefront, and Upton could not sound more excited. "It's absolutely amazing," he beams. "All this stuff about little kids needing to know what a variable is."
"If you made the school computer course just about building robots and writing computer games, A, the kids would all love it, and B, it would teach them lots of useful interesting stuff that would help them compete in the jobs market and help us as a country compete in the global economy."
And yet, bizarrely, there's a campaign to keep things exactly the way they are right now. "It's criminally, treasonously insane," says Upton. "It's businesses who want drones who have been pre-trained."
All you have to do is look down the line to see that something's wrong with the current model. With an ageing, male-oriented technology sector, something has to change in Britain. "Obviously if you go to a tech company and you look around there's a preponderance of guys in their thirties and forties," says Upton.
"Something historic has been completely screwed up. Where are the women? In hard engineering, design chips, there's a real preponderance of older people. There's a sign that something's broken."
Time for a shake-up
As a startup, Raspberry Pi knows all too well the tribulations of getting an idea off the ground in Britain, no matter how big the ambition might be. "I think we do have challenges in the UK around access to finance," says Upton.
"Often the quality of decision making is arbitrary or political," he says. "It doesn't go to people who are good at technology, it goes to people who are good at filling in forms. And that's always disheartening to see that happen. I've seen companies in Cambridge get funded, and you look at it and you think 'why are you getting funded?'"
That's not to say that Britain isn't contributing its fair share of names to the tech space - just look at ARM and Imagination Technologies - but if we want to be truly world-beating, it's up to the new generation to learn the necessary skills to do so. And it's up to Raspberry Pi to help get them there.
"I don't think we necessarily need to think we need to be slamming a Microsoft out the door every ten years," says Upton. "If you look at Israel, it doesn't grow a lot of large hi-tech firms, but it's very, very good at growing small hi-tech firms and selling them to large American high tech firms."
Still, Microsofts or no Microsofts, there remains an unshakable cynicism in the British attitude that runs through the veins of the industry. "There's almost a sense sometimes in the funding markets in the US where people are keen to fund because they don't want to risk being the one who missed out," says Upton.
"People will invest because they don't want to be the one who's turning down the next Instagram. Where in the UK, maybe people don't do this because they don't want to be the guy who put money into the dog. It's always that difference in outlook between Britain and the US."
This is just the beginning
As for Pi, what do Upton and his team have planned for the horizon? "More focus on the user experience," he tells us. So far Pi has excelled in targeting the more tech savvy children as well as those with more computer-literate parents. But The Raspberry Pi crew want to tap into the wider audience.
"If all we do is get all the kids who are kind of tech savvy anyway and that way inclined, yeah it will help a little bit, but the worry is that if you do that all you're doing is robbing physics and maths, you're just moving the partitions around in this pool of usual suspects," says Upton.
By making a more polished product at both the hardware and software level, Upton is convinced that Pi can bag those who are still slipping through the net.
But can the true success of Raspberry Pi ever be measured? "It's fun to measure it by volume," says Upton, "but in the educational mission we're only going to know in five or ten years time when we see whether we've manage to get a significant number of kids interested."
As Raspberry Pi and the new curriculum stand hand in hand, ushering in tomorrow's tech pioneers, we can only be optimistic that this is just the start of something much bigger for British technology.


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Impress paving offers an extensive choice of pattern imprinted concrete for commercial as well private applications. We supply pattern imprinted concrete that is formulated as per British standards...

subset: commoncrawl


text:
Event detail
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A small exhibition of the bookworks, printed editions and ephemera of the master print maker, obsessive cataloguer and lover of all decay Dieter Roth - one of the 20th centuries' most influential artists.
All works exhibited are from the Heart Fine Art Archive based at Summerhall.
User opinions
Be the the first leave an opinion
User reviews are currently closed until the new ArtRabbit site launches 3rd November.


text:
Bruins prospects used to fighting… each other
|07.07.11 at 6:26 pm ET
WILMINGTON — Some of the forwards at this week's Bruins development camp could end up fighting for a spot on the Stanley Cup champions' opening night roster. For some of the OHL players in town, the fight is nothing new. They've already fought each other.
The Bruins have some experienced dancers in camp in 2011 third-round pick Anthony Camara and 2009 sixth-rounder Tyler Randell. The two one another, as they are from the same area in Ontario and work out together back home. Before they knew they'd be in the same organization, they also knew each other from another experience, and it did not involve gloves.
The two squared off back on Jan. 15, when Randell's Kitchener Rangers were playing Camara's Saginaw Spirit. They dropped the gloves in the Kitchener zone in a fast-paced, spirited (no pun intended) bout.
"That was a bit of a weird fight," Randell recalled Thursday. "We squared off. One of my teammates ended up tripping him up, so finally we got together and went down pretty quick."
Camara wasn't the only in-house dance partner of Randell, as the 6-foot-1, 195-pound Randell fought a rather unlikely opponent on Nov. 15 in right-wing prospect and 2010 32nd overall pick Jared Knight. There are certainly no hard feelings between any of the three players, and Knight and Randell actually sit next to each other in the Wilmington dressing room. Having their conversation interrupted with a question about the time they fought was something they didn't mind.
"It was my only fight of the year, and it was against a heavyweight like him," Knight said, slapping Randell on the back.
Halfway through the third period of a game in which Kitchener was crushing Knight's London Knights by a 7-1 score, Knight gave Randell a little something along the half wall, and when Randell came back seconds later, the gloves came off.
"It was [7-1]. I didn't really realize it was him," Knight recalled with a grin. "I gave him a cross-check to the face, I think. He didn't like it, so I dropped my gloves, he dropped his gloves and it wasn't a very long fight. '¦ It was [7-1], and there was probably no reason to fight, but I did it."
Any past bouts between prospects are long forgotten by now, and if anything, they're a good conversation piece for the players. Knight and Randell said they chatted with one another from the penalty box after their fight, and on Tuesday they laughed about the lack of actual punches exchanged.
"We know our role, and we know what we have to do," Randell, who got in 21 scraps in the OHL last year, said. "You could be great friends or you can hate each other, and you still do the same job on the ice. When you're off the ice, it's a whole different world."
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- Takeaways from Canadiens vs. Bruins Game 5


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Nike "Federer vs. Fly" with the Free Trainer 5.0
May 14th, 2013 by Brendan Dunne | 1 comment
It turns out Roger Federer's backhand is pretty useful off the tennis court as well as on. In this new Nike spot, RF is shown doing some fly-swatting in the new Nike Trainer 5.0. With the whole idea of a trainer being a multi-purpose shoe, it's good to know that they're suitable for such ranging activities as bug chasing and fly smashing. Continue reading to see the Nike "Federer vs. Fly" video and stay tuned to see whether or not they'll give Walter White a PE of the awesome Nike Free Trainer 5.0.
love the advert. love the shoes. love ROGER.
BUT these trainers are pure gimmick!
When they first put out the shoes, I was so excited to get a pair and see for myself.
Glad I didn't.
They talk about the design and inspiration behind the shoes, but nothing exciting or innovate is kept in the shoe itself. Just looks amazing from videos, in person, such dissappointment for training and etc.
I'm sure if they give it a crazy CW, I'd think about copping a pair, but for now, I was so disappointed with the finished product : (


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The Unangan Empire in 1967
Made for the June/July 2013 Lite Challenge, "Alternate History".
This is truly a very nice map, Lingon.
Thank you, Chashio!
this is lovely - is it hand drawn?
Thanks, Benpppp! Mostly hand drawn, yeah. You can check the wip thread in the challenge archive if you want details


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This job is no longer available
Further information
SEN Learning Support Assistant - Colchester
We URGENTLY require SEN Learning Support Assistants with experience dealing with Autism. Temporary work available immediately with the potential for a Permanent role in September for the right candidate.
The Job:
Our client School, based in the Colchester area, are looking for an experienced Learning Support Assistant, ideally with previous experience working with Autistic students. You should have experience of working with challenging behaviour and have the interpersonal skills needed to effectively communicate with staff and students.
The School:
The School is a day and residential special school for pupils aged three to 19 and provides both education and boarding provision.
The Child:
Students at this school have Autistic Spectrum Disorder and, increasingly, Asperger?s Syndrome (ASD). According to Ofsted pupils make good academic progress alongside their personal development.
Randstad Education is the market leading consultancy for the education industry in the UK, and here at the Chelmsford branch we provide jobs across the county of Essex, in Primary, Secondary and Special Needs education.
Working through Randstad Education, you will receive competitive rates of pay, as well as tailored Continual Professional Development, and reward and recognition. You will receive advice on promotion and career progression, and we also have links around the world through our unique ?Teach Anywhere? brand.
To hear more about this and other exciting opportunities in teaching, please forward your CV in confidence


text:
Cancer Health Center
Could Antioxidants Speed Up Cancer Progression?
By Dennis Thompson
HealthDay Reporter
WEDNESDAY, Jan. 29, 2014 (HealthDay News) -- Smokers and other people at high risk for lung cancer could make matters worse if they take antioxidant supplements, a new study of rodents suggests.
Antioxidants appear to accelerate cancer progression by short-circuiting one of the body's key immune responses to malignant cells, researchers from Sweden report.
Normal doses of vitamin E and smaller doses of the antioxidant supplement acetylcysteine increased the growth of tumors in mice with early lung cancer, the researchers reported in the Jan. 29 issue of Science Translational Medicine.
"We found that antioxidants caused a threefold increase in the number of tumors, and caused tumors to become more aggressive," senior author Dr. Martin Bergo said during a Tuesday news conference. "Antioxidants caused the mice to die twice as fast, and the effect was dose-dependent. If we gave a small dose, tumors grew a little. If we gave a high dose, tumors grew a lot."
Bergo, co-director of the Sahlgrenska Cancer Center at the University of Gothenburg, said the findings are particularly concerning because acetylcysteine is used to improve breathing in patients with chronic obstructive pulmonary disease, or COPD. Most people who have COPD are current or former smokers.
Antioxidants are supposed to protect the body from disease by preventing cell damage caused by molecules called free radicals. "These radicals can damage almost anything inside the cell, including DNA, and DNA damage can lead to cancer," Bergo said.
But this protection backfires in people who already have cancerous or precancerous cells, the researchers said.
When the body detects cellular DNA damage that can lead to cancer, it releases a key tumor-suppressing protein called p53.
In laboratory tests with mouse and human cancer cells, researchers found that antioxidants suppress the release of p53 by halting DNA damage done to cancer cells by free radicals.
"By reducing the DNA damage, the antioxidant actually helps the cancer cells escape detection," co-author Per Lindahl, a professor of biochemistry and cell biology at the University of Gothenburg, said in the news conference.
The findings suggest that people carrying small undiagnosed tumors in their lungs should avoid taking extra antioxidants, the study concludes.
"If you have lung cancer, or if you have an increased risk of developing lung cancer, then taking extra antioxidants may be harmful and it could speed up the growth of a tumor," Bergo said.
While studies involving animals can be useful, they may fail to produce similar results in humans.
However, this isn't the first study to indicate that antioxidants are bad for cancer patients, said Peter Campbell, director of the Tumor Repository at the American Cancer Society.
Human trials conducted in the 1980s and 1990s found that the antioxidants beta-carotene, vitamin A and vitamin E substantially increased the incidence of lung cancer in smokers, he said.


text:
39 plays
(Source: lawyerupasshole)
Britney Spears - He about to lose me. Femme Fetale album.
This song is beautiful, it's acoustic and live, she even said this was one of her favorite songs on her Femme Fetale album because it's such a strong meaning.
I love this, because right now, I can relate to this song perfectly.♥
(Source: pondisdead)
harry potter
Anonymous said: how did you get the wand as the mouse?:$
Don't blussh :P
Haha, I've actually forgotten! But my friend did it for me, so would you like to ask her? http://obssesedwithagron.tumblr.com/
Don't be shy to ask, she will be more than happy to tell you!:D
Chose how to live your life - Daniel radcliffe
saturday night live
Not sure what this is for, but dayuuum!
Daniel Radcliffe on the cover of attitude
Rules of a Potterhead :D
Halloween is approaching. This means many things, but to all wizards, it is a day we should remember for the following reason. On 31st October, Voldemort murdered Lily and James Potter in the attempt to kill a young boy. They lay down their lives to protect their son. Remember their sacrifice so that they shall not be forgotten. On that stormy night 30 years ago, people all over the country were holding up their glasses and saying in hushed voices: 'To Harry Potter - the boy who lived!' We should do the same. Reblog this post to spread the memory. So, celebrate both Halloween and this memorable day!
(Source: youknowmynamebutnotmystory)


text:
Which "passport" Is It?
Which "passport" Is It?
Oct 20 2006, 02:40 PM
Post #1
Group: Members
Posts: 13
Joined: 21-September 06
From: East central coast of Florida
Member No.: 9114
Which Passport is it?
My wife Cleo and I have been camping for over 30 years. We consider ourselves as Partical-fulltimers. We hit the road for the summer months. We have planned our travel and campground stays around the cheapest and best campgrounds along the way. I want to share with the folks on this forum what I have observed over the years.
When we talk to the nice folks we meet in our travels we observe many campers dont know the different discount clubs that are available to take advantage of. When I mention the clubs we take advantage of... We sometime get the Deer in the headlights look. I also read on this forum that there seems to be the same sort of confusion as to which is which???
After much research, we have settled for the following discount clubs...
When we plan a trip we use a computer trip planner (Microsoft MapPoint, Delorme, Rand McNally, etc). We map out our route and go to the following campground books. We try to only travel 250/300 miles per day. If we like the campground and sites around we stay 2 to 5 days.
We look for Corps of Engineering parks along the way first. There are at least 3 books you can buy the list all the CORP parks. There are also maps that show all the locations of parks.
If you are 62 years old or older you can get a Golden Age Passport card. This card entitles you to ½ discounts on CORPS parks.
This is one passport card. Golden Age passport. Its good in CORP parks, National Recreation areas and National Parks.
If we are in an area where there are no CORP parks we go to our Passport America book. This is a discount club that gives you a discount of ½ off the campground rate. (With restrictions)
This is another Passport card. Its called Passport America discount travel card. You can purchase the card and they supply you with a Campground directory.
When we plan our trips around the above two clubs we can spend the summer in some interesting places and save money big time.
Our 3 months average is around $10.00 to $12.00.
There are other discount clubs, Good Sam 10% discount club. This helps pay your taxes but not much more... Their magazine (Highways) supplies some good reading and camping info.
Camping World has a club that they advertise and its a lot like PA.
We have elected to stay away from The Campground clubs like Coast to Coast and others like it. If you want to be locked into a given number of campgrounds with a lot of restriction go for it.
Hope this helps clear up what may be a dilemma around which Passport is it?
[font=Arial Black]Happy Camping
Oct 20 2006, 02:59 PM
Post #2
Group: Members
Posts: 18
Joined: 19-October 06
Member No.: 9586
Thanks for this information. I am new to RVing, so this is good to know.
Forgive my ignorance, but what is CORP parks?
Doesn't AAA give discounts to campers? Do most campgrounds accept AAA?
Thank you.
Oct 20 2006, 03:04 PM
Post #3
Group: Members
Posts: 18
Joined: 19-October 06
Member No.: 9586
Sorry, I have another question. Do state parks allow discounts for camping or are the AAA and other camp discount cards good only at privately owned campgrounds? (or does it depend on the state)?
Oct 20 2006, 07:22 PM
Post #4
Advanced Member
Group: Members
Posts: 65
Joined: 30-September 06
From: Colorado Springs, CO
Member No.: 9253
Sorry, I have another question. Do state parks allow discounts for camping or are the AAA and other camp discount cards good only at privately owned campgrounds? (or does it depend on the state)?
I don't know about other states but in Colorado it looks like state parks do not discount for AAA or other camping clubs. They do offer discounts for seniors on annual vehicle park passes ($27 instead of $55) and 50% discounts on campsites. I think the easiest way to find out would be to check the state park website for the state you are interested in. I don't think national parks take the club discounts either.
Oct 20 2006, 07:26 PM
Post #5
Advanced Member
Group: Members
Posts: 65
Joined: 30-September 06
From: Colorado Springs, CO
Member No.: 9253
I just found a website that may be useful when looking for information on clubs.
It list several clubs includes brand specific clubs, camping clubs, and some state specific clubs.
Oct 20 2006, 09:57 PM
Post #6
Advanced Member
Group: Members
Posts: 109
Joined: 21-March 05
Member No.: 2501
Forgive my ignorance, but what is CORP parks?
Doesn't AAA give discounts to campers? Do most campgrounds accept AAA?
Corp parks are COE -- "Corp of Engineers" -- also known as "Army corp of enginers "
The "golden age passport" (which is for seniors over 62) mentioned above as well as the "Golden access passport" which is for handicaped persons. Both allow for discounts at almost all federal lands. COE, BLM, national parks, etc.
Now for "AAA" some campgrounds give a discount to "AAA" members. AAA puts out there own campground directories, they are free to club members.
Oct 21 2006, 10:46 AM
Post #7
Group: Members
Posts: 13
Joined: 21-September 06
From: East central coast of Florida
Member No.: 9114
Sorry for the miss-use of the Army Corp. of Engineering park. We are just used to using the short slang of CORP Park for COE and so forth. At my age I seldom get locked into the small stuff.
Its good to have new members that want to get to were the old timers are fast. Welcome aboard!!!
When you are retired and still want to travel and see the country on a limited income, you have to cut as many corners as you can to accomplish the good life of camping.
Ill address the different questions as they were posted.
Some campgrounds offer discounts for the many different travel clubs and senior citizens organizations. That includes AAA, AARP, Good Sam RV Club and the list goes on. They normally offer you a 10% discount. This discount is normally against a full fare camping fee. The discount will help pay your taxes. My thoughts on this are; if 10% of a $32.00 campground fee is what makes you happy, go for it.
If we pay over $20.00 a night for camping we would quit camping altogether. There are cheaper ways to accomplish the same thing if a little planning and research is put into the trip.
We have several friends that travel the interstate highways, stop at the most convenient campground and pay the $35.00 fee and then off to the next part of their destination. This type of dawn to Dust travel does not fold into my view of camping. We travel the back roads and stop and smell the roses.
Through much research and mental thrashing I will share some of the experiences of State parks and their approach to offering campgrounds to their residence and visitors.
Camping fees for state parks vary as much as there are states.
*** Florida will give senior residence a 50% discount. Nothing for out-of-state.
***Louisiana state parks will accept the Golden age Passport card. They will also give you a free night if you stay 3 nights
*** Georgia will give seniors a $5.00 discount
*** Nevada, Arizona and Utah have taken over most of the COE parks and will not honor the Golden age Passport.
*** Texas and Colorado have residence passes but little to offer out-of-state campers. Texas has some of the nicest campgrounds we have ever stayed at. We lived there in the 90's.
*** Some states offer non-residence a token discount for seniors.
You just have to check out each state and their state parks.
We make it a point to NOT stay in State parks for this reason. On occasion we have driven out of our way to stay at a State park and find out they offer no discount at all. Now you are in the boonies paying full prices and you are in the middle of an un-kept Family/children campground.
United RV camping club came in handy when we traveled out west several years back. They have a semi-complicated system of $5.00 and $10.00 camping fee campgrounds.
We found out that you MUST call ahead and see if they honored the fee that was listed.
We did get ourselves into some pretty good scraps with owners over the fee. I think it is called bait and switch. The owner of the club always made up the difference. We have since dropped our membership in this club.
This is as much information these old gray cells can muster at this time. Ask me anything, Ill give you some kind of answer.
Happy camping..
[font=Arial Black]Happy Camping


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of polymers and polymer composites as well as high-strength steel alloys, and much of the credit for improved fuel efficiency can be traced to the introduction of these advanced materials. Present-generation automobiles are about 10 percent polymer by weight, and the potential for further substitution is substantial.
The potential is greater yet for aircraft. For each pound saved in the weight of the airframe, the payload can be increased by a pound, and over the life of the aircraft the payback is large. Polymeric materials have made important inroads in general aviation. The airframe of the Beech Starship, for example, is almost entirely polymer and polymer composite, demonstrating the viability of polymers for all nonengine aircraft parts. Less progress has been made in commercial and military aircraft, which follow more conservative design philosophies. But the potential is evident, and extensive substitution can be predicted with confidence.
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The military uses polymers widely in diverse applications. These include clothing such as bulletproof vests and helmets, now made exclusively of such polymers as Kevlar® and Spectra®. Structures such as tents, huts, and bridges are made of polymers, as are aircraft, ground vehicles, and naval structures.
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How to lighten classic carrot cake???
Maybe what I'm looking for isn't possible but I'd like a version of the classic carrot cake with raisins, nuts and pineapple that has 1) a lighter crumb and 2) is about half as sweet.
My family *loves* the stuff. I make it for them. They're more than happy with the dense, oily texture, the cloying sweetness and the gloppy cream cheese icing. I can't handle it. I have to have vanilla ice cream to cut the sugar and get a forkful or two down. In that forkful, I can recognize the spicy flavor that they like so much. I'd like to find a way to retain that while improving the texture and cut back significantly on the sweetness.
This is the recipe I used and a good one to work with I think: http://www.joyofbaking.com/CarrotCake... I have already substituted butter for the oil and creamed the crap out of it to work in as much air as possible. That helped I think and I prefer it over the consistency of an oil-based batter. I also made sure the carrots were grated super fine -- altho that certainly wouldn't reduce the total weight the batter has to support. I used equal parts (1/2 cup) of raisins, nuts and well drained pineapple. What else do you think? More leavening? More eggs as leavening? Less carrot? Mission Impossible?
How much do you think omitting 1/2 a cup each of the granulated sugar and confectioners' sugar would affect the texture of the batter and icing? Is there something I could replace part of the confectioners' sugar with to add to the amount of icing and keep it from getting runny? Corn starch occurs to me but I wonder if that would be a detectable flavor.
Thanks in advance for all your ideas.
Here are the changes I would make to lighten this cake
wring or press the shredded carrots in paper ot tea towel to dry them a bit
cake flour will give you a finer crumb but isn't neccessary
use 2 whole eggs and 4 egg whites in place of the 4 whole eggs
use 1/2 the sugar called for or reduce in incraments you are comfortable with, the raisins and pineapple add a good dose of sweetness.
leave out 1/2C of the fat as you're using the 1/2C of pineapple
personally I would sub 1/2 of the cinammon with allspice to add a little complexity
Cream cheese frosting doesn't need sugar to keep it from being runny unless your adding milk. The recipe I use (Mom's) calls for 1/2 C unsalted butter, 8oz cream cheese, 1/2C confectioners sugar and 1 1/2 tsp vanilla (I'll have to try it w/the lemon zest). So I'm sure you could easily just add the sugar in 1/2C incraments to your taste.
Hope this helps. I'd love to see the recipe you end up with. M
re: just_M
I'll be happy to share it but I just made a cake last night and we only have so many birthdays. KWIM ;>
But I'll post it if you don't mind waiting. I'll say right now that I think your idea of subbing additional egg white for some of the yolk sounds promising indeed! And the cake certainly doesn't need all the richness.
You might want to try this one...Heidi's a great cook and recipe writer and I've tested this recipe myself. There's no pineapple here, but one of the reviewers said they added some. And I am sure you could add raisins. I'm with you that most are way too sweet---this one is not like that but it is a fantastic recipe (and whole wheat as well!!). I hope that it works for you.
re: IndyGirl
Interesting and thanks for sharing it. I bet it's delicious.
I can't see the crumb but she describes it as "dense". That's what I'm trying to move away from. ;>
Cook's Illustrated has an interesting "light carrot cake" recipe (march '06 - you can get a trial online subscription on their site - not sure my link will work: http://www.cooksillustrated.com/recip...) - you might try their proportions to begin with. Their cake is very different than the dense and cloying versions out there - but it also omits the typical raisins, pineapple and nuts of the traditional recipe. it's more cake-y - really nice, but maybe too different from the traditional version for you and your family. see what you think... I was a skeptic, but it's a really good cake - just different. hope this helps!
re: lodgegirl
My family goes crazy for CI's original carrot cake, it is now the go to cake for BD's and company. Is the light version similar in taste?
I agree with you about the usual recipe being too oily and have cut the oil in half. Usually I use butter instead of oil but in this case I don't want the butter flavor since there's so much else going on. Are you objecting to the heavy crumb because of the oiliness? I am used to carrot cake being moist to the point of wet, so I don't really want a lighter crumb. I replace the volume of oil with an equal amount of pineapple juice. If memory serves, the CI recipe uses a jar of carrot baby food for the same purpose. You can certainly cut the sweetness of both the cake and frosting to suit your preferences without any detrimental effects.
I mix softened or whipped cream cheese with marshmallow fluff and a little vanilla to create a lighter frosting - start with 1:1 and taste, adjusting accordingly.
You might want to instead try a broiled icing - sweet, to be sure, but not as gooey. This one is taken from CI's Oatmeal Snack Cake (8x8" pan):
1/2 stick melted butter, cooled
1/3 c packed light brown sugar
1/4 c milk
1c sweetened shredded coconut (you could use unsweetened)
3/4 c chopped pecans or walnuts
Spread evenly on slightly cooled cake, still in pan. Broil in the upper middle of the oven for 2 minutes or more, removing when nuts and coconut are browning at the edges.
re: greygarious
When I'm making it, I'm making it to my husband's and daughter's expectations. That means a layer cake with the cream cheese icing. For my own palate I'd like a more open crumb like a conventional layer cake. And, yes, less of that oiliness. I thought the butter was an improvement on the oil. I guess I could use less net time.
I thought just_M's suggestion to use more egg white and less yolk was a very promising one. I could cream the whole eggs with the butter and whip the egg whites to fold in after the fruit and nuts go in and get some air in there that way. Even if they collapse under the weight of the fruit and nuts, there would probably be some additional lightness to expand under heat.
Most of all, I'd like to retain the full flavor that they enjoy so much. No point in all this monkeying around if they'll be disappointed. They're happy now -- it's just my own aesthetic I'm working with at this point.
Thanks for everyone's suggestions. I have some stuff here I can work with. I'm still welcoming whatever ideas anyone has. I think I'll put together a plan from them and try another carrot cake next weekend.
Rainey, this page
looks very helpful.
A quote: "Perhaps the best way to illustrate how reduced-fat baking works is to tell the story of how I gave my mom's Chocolate Fudge Cake with Fudgy Chocolate Frosting, a makeover. It didn't happen overnight."
re: blue room
Thanks. That's very interesting. I'll use it when it's the fat I want to eliminate.
re: rainey
Sorry, I should have focused on the "flavor comes 1st" part of that page!
Doesn't the dense, oily texture you're objecting to come from the fat? It seems like cakes get downright chewy if too much egg white is used. And if you dry the carrot and pineapple too much they'd be chewy too. Would it be worth trying to simply sort of use 1/2 carrot cake batter and 1/2 spice cake batter (something with buttermilk?) -- folded together? Lemon juice to boost the fruit flavors.
I suppose it's easy to make it less sweet, the texture is tricky.
re: blue room
Now that you mention spice cake....maybe use a spice cake or carrot cake MIX. Horrors to mention cake mixes, I know, but they ARE designed to produce a light crumb that holds well. Add the nuts, raisins, drained pineapple, and freshly grated carrot (and baby food if desired to compensate for reduced oil).
I have also seen recipes calling for a little orange juiceand/or zest both in the cake batter and in the frosting. 8ox each butter and cream cheese, 3 c confectioner's sugar, 2T OJ, 1T grated zest.
re: jaykayen
Alton Brown uses equal amounts yogurt and oil -- if it works without the oil, great!
I like buttermilk glaze on this "meaty" kind of cake, rather than frosting.
OK. I performed my experiment today.
• I used butter instead of oil. I used 3/4 cup instead of 1 cup.
• I cut the sugar in the batter from 1 1/2 cups to 1 cup.
• I changed 4 eggs to 2 whole eggs + 4 egg whites. I whipped the whites to stiff peaks and folded them in just prior to the fruit/nuts.
• I added a tablespoon or so of pineapple juice to loosen up the very tight batter in order to be able to fold in the whites.
• I cut the confectioners' sugar in the icing to 1 1/2 cups from 2 cups
• I used vanilla powder instead of vanilla extract in the icing
• I put a teaspoon of the pineapple juice drained from the fruit in to replace the liquid portion of the vanilla.
My visual assessment from handling the layers is that they were definitely less oily. They were also springier.
Half of my carrot cake contingent was at home. His verdict was that the flavor and texture were imperceptibly changed. He noticed the missing sugar but he didn't object to the diminished sweetness. Perhaps I should add a tablespoon or two of sugar back into the batter. He liked the cake.
I had a very small piece. I think the icing was genuinely improved. It wasn't cloying and it was much less runny.
My daughter half of the carrot cake contingent is on her way over. We'll see what she thinks.
Verdict: I'm making these permanent changes to the recipe (except that I'll increase the sugar slightly in the cake batter). Next time I'll experiment with using Splenda Blend for some or all of the sugar.
Here's a pic of the altered cake: http://farm5.static.flickr.com/4053/4...
The other half of the carrot cake contingent showed up. She prefers the lightened recipe to the one she used to love. She says that you can taste the carrot more and that's a big plus for her. She would prefer that I don't add back any of the sugar I took out. She's wondering if I should consider replacing the raisins with candied ginger.
re: rainey
If you want the egg whites to work even more for you, make it into a meringue with half the sugar. Mix the nuts/fruit in before you fold in the whites. Make a liason to deal with tight batter - mix some of the whites with the batter to loosen it up then fold in.
re: jsaimd
My intent was to do a liason but it was too tight to even begin to accept any of the white until I loosed it up with the pineapple juice.
Will try a meringue next time. Mostly tho I'm very happy with what I got.
re: jsaimd
ooh...I like that meringue idea...just like the method for making angel food cake. Although I'm not a big carrot cake person, I bet that method might make for a taller, fluffier cake in any cake that calls for whipping the whites separately.
re: shanagain
I have already cut the sugar back by 1/3.
And thanks for the applesauce suggestion but I've already got enough fruit flavors going on. It wasn't my intention to make this any kind of a diet product just to improve the texture and reduce the sweetness.
re: rainey
It might be worth a shot just to see what it does texturally. It has to change at least the oiliness somewhat - IIRC it changes the texture of baked goods to a drier texture, and supposedly doesn't taste "apple-y" when cooked. (If you think of how unsweetened applesauce tastes by itself, I can sort of see how - the apple flavor is faint to start with.)
I was just looking at the recipe you've used as your base, and it does note that if you want a moister cake - which you don't - to use the pineapple or applesauce on top of the other ingredients (rather than subbing as i mentioned). What if you made a lighter pineapple cream cheese frosting and cut the pineapple from the cake entirely?
Also, I bet you could cut the sugar in half easily - I know my go-to carrot cake recipe uses a ton of sugar, and I halve it "just because."
re: rainey
I was going to suggest replacing half the oil w/ unsweetened apple sauce--the texture can get pretty dense if you do a 100% replacement in my experience. I do this with essentially all of my quickbreads and lots of other baking, especially when recipes already call for fruit/veggies. I really don't notice any change of flavor, and it will definitely help the oily factor.
So 1 cup was removed, replaced somewhat with air. It was fat, sugar, egg yolks. Good job!
I wonder if you'd be interested in "carrot pudding--a sweet steamed thing. I've always wanted to try it.
If I'm cooking for others I just do it their way, but will experiment for my own self.
Must confess, I love the little green and orange frosting carrots on *stiff* cream cheese for carrot cake, from a bakery.
re: BangorDin
Well, not really a whole cup of sugar. I think confectioners' sugar is more cornstarch than sugar. Or at least a significant part of it is the starch. But it's less cloying which is what was important to me. And it's a *little* healthier. But my objective was a cake with all the flavor my family loves so much and a texture and level of sweetness that I could enjoy more.
I'm happy with where I've gotten it.
re: rainey
I believe powdered sugar is almost entirely sugar, with a small amount of cornstarch to prevent clumping of the very finely ground sugar. But what I think BangorDin meant was that you removed a cup of ingredients total, between the butter, sugar, and egg yolks you removed, and added air, in that you beat air into the egg whites. (I think that's what s/he meant by "It was fat, sugar, egg yolks," i.e., that's the 1 cup you removed.)
re: Caitlin McGrath
You're right. I had to look it up. Confectioners' sugar can be up to 3% cornstarch. So it was nearly 1 cup of sugar that I took out. Hooray!
re: rainey
Would you be kind enough to write out the revised recipe? I got lost along the way. I'd love to make a lighter version of carrot cake.
re: subrosa39
• 1/2 cup (50 grams) pecans or walnuts, toasted and coarsely chopped
• 2 1/2 cups (340 grams) raw carrots, finely grated
• 2 cups (280 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon cardamom
• 4 large egg whites
• 2 large eggs
• 1 cups + 2 tablespoons granulated white sugar
• 3/4 cup (180 ml) butter
• 1/2 cup crushed pineapple in natural juices, well drained
• 1/2 cup golden raisins
• 2 teaspoons pure vanilla extract
• 2 tablespoons pineapple juice
• 1/4 cup (57 grams) unsalted butter, room temperature
• 8 ounces (227 grams) cream cheese, room temperature
• 1 1/2 cups (170 grams) confectioners sugar, sifted
• 1 teaspoon vanilla powder
• 1 teaspoon pineapple juice
• 1 cup (100 grams) toasted and finely chopped walnuts or pecans
Preheat oven to 350˚F (180˚C) and place rack in center of oven.
Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots. Set aside. Drain pineapple, reserving juice. Set aside.
In a glass bowl, whip egg whites to soft peaks.
In a separate bowl whisk together the flour, baking soda, baking powder, salt and spices. Set aside.
In bowl of electric mixer or with a hand mixer, cream the butter and sugar. Add the eggs one at a time beating until completely incorporated and then beat in the vanilla extract and pineapple juice. Add the flour mixture and beat just until incorporated. If the batter is too tight at this point, stir in additional pineapple juice to lighten. With a large rubber spatula fold in half of the egg whites. Carefully fold in the remaining egg whites attempting to keep as much of the air as possible. Now fold in the grated carrots, pineapple, raisins and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25-30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 5-10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
In bowl of electric mixer or with a hand mixer, beat the cream cheese and butter, on low speed, just until blended with no lumps. Add in the powdered vanilla. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract and the pineapple juice.
Remove about 1/3 of the icing to a small bowl. Stir in any left over pineapple and use this for the filling.
Place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. If desired, press toasted and finely chopped nuts on the sides of the cake and decorate the top of the cake with marzipan carrots. Cover and refrigerate any leftovers.
Meanwhile, here's the next one I'm going to try: http://www.pastrypal.com/2009/08/20/t... Look how tall and airy hers is!
re: rainey
You know, it just occurred to me that next time I might add a pinch of baking soda. I'm wondering if the acid in the pineapple is inhibiting the baking powder and I hope the baking soda would neutralize it and really enhance the leavening.
You could also heighten the flavor profile by using part brown sugar for some of the granulated sugar.
re: rainey
rainey - thank you for taking the time to write out the recipe. I'm thinking you are a profession baker.
re: subrosa39
Not at all! I just love baking. And it's not the least bit of trouble to paste in a recipe. I have them all in a database I merely need to copy. ;>
If you haven't started a recipe database I tell everybody NOW is the time! ;>
re: rainey
If I was going to make your recipe I'd leave the butter out of the icing - there is no need to add fat from butter to the fat from cream cheese. The more cream-cheesy the frosting is, the better, and butter just dilutes it. I'd probably cut the butter in the cake back to 1/2 cup and the sugar to 1 cup... and leave the pineapple juice in the cake instead of draining it. But that's just what I'd do! If your family is happy with it the way it is, that's great...
re: Kajikit
Leaving in the pineapple juice would certainly add to the flavor. But it would greatly add to the acidity too so I'd have to start monkeying around with baking soda to neutralize it. ...which is *really* where I should have begun this entire exercise. ;>
So use less oil and fat in the recipe. Substitute applesauce for half the oil for starters. I don't make a traditional 'carrot cake recipe' because of all the oil and sugar - last time I made carrot cake I just put the carrots and spices into my regular cake recipe and it came out delicious. If you use less sugar in the icing it will just be runny ick - don't try it unless you want to go for a thin glaze. If you cut the sugar in the cake itself the icing will automatically taste less sweet.
re: Kajikit
Actually it was my fear that cutting the confectioners' sugar in the icing would result in a runny icing. Not so. At least not with the increment I took it out in.
Understand the "don't make a traditional 'carrot cake" " approach. Unfortunately, it's the traditional carrot cake that my family *wants*. Waddaya gonna do?
re: Kajikit
Kajikit's tip is the most useful. Seriously, you can sub ALL of the oil for just applesauce. For a bit more flavour, substitute 2/3 of the oil with applesauce and 1/3 of the oil with low fat yogurt. Replacing the oil with butter might make it less greasy but it is in fact making it *less healthy* (oil is a much healthier fat than butter).
Carrot cake is really a quick bread: it follows the same rules as banana or zucchini bread. Because of this, it is much more forgiving than most cakes and easier to make healthy.
1. Substitute 1/4 of the white flour for whole wheat. It won't affect the texture much but does add some fibre.
2. Cut out all butter and oil and replace with the aforementioned unsweetened apple/yogurt mix.
3. Reduce the sugar by 1/4 cup. The remaining sugar can be substituted completely or partially with artificial sweetener depending on your taste.
4. If you must use pineapple, find some that has been canned without any sugar added or add some unsweetened pineapple juice to the batter instead (reduce liquids and the amount of sugar accordingly). Personally I quite like carrot cake with a little extra carrot rather than pineapple added.
5. For extra flavour, put your raisins in 2 or 3 tablespoons of rum, cover with saran wrap and microwave until hot. The raisins will rehydrate in the rum and add a huge kick of flavour for only a few extra calories per slice.
6. Use LIGHT cream cheese and add the icing sugar 1/4 cup at a time. Stop as soon as it tastes sweet: I bet it will be much less sugar than the recipe calls for.
My husband has a Southern African carrot cake recipe that is unbeatable. It is not as sweet and "cloying", only about 170 cal for 1/24th of the cake. You can top with a lemon glaze (yum, my favorite) or the traditional cream cheese. (Recipe following)
Also I recently made 6 carrot cakes finding the best recipe for a work celebration, and found the following: grating your carrots really fine actually makes the cake more dense. So does using applesauce instead of oil, or whole wheat flour instead of regular flour. For the lightest carrot cake, I would use oil, egg whites instead of eggs, white flour, and a courser grating for the carrots.
David's Botswana Bakery Carrot Cake
1 cup brown sugar
1/2 cup raw sugar
3/4 cup oil
3/4 cup egg whites
2 cups flour (I used 1 cup whole wheat, but it makes it a little heavier)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 shakes of nutmeg
2 shakes of ginger
2 shakes of ground cloves
1 1/2 cups grated carrots
100 g crushed pineapple (a little less than a cup, try to drain a little)
1/3 cup walnuts (opt.)
1/3 cup raisins (opt.)
1 tsp grated lemon peel
1. Cream together the sugars, oil and egg whites - beating this a little will add some fluff to your cake
2. Mix in flour, soda/powder, and spices - don't mix too much from here on, will make heavier
3. Fold in carrots, pineapple, nuts, raisins, lemon
Bake at 350deg for 50-60 min (bund pan - less for 9x13?)
Glaze: whisk together 1 T melted butter, juice of 1 lemon (about 2 T) and 1 cup powdered sugar. Adjust amt of sugar to your taste.
Sorry to spoil the party, but am I the only one who does not believe that carrots have no business being in a cake? I have never met a carrot cake I have liked, and have never met anyone else who does not like carrot cake. Same goes for cheesecake.
I am more a chocolate cake person.
re: souschef
I won't go so far as to say that carrots don't belong in a cake but I could go a very long time without missing it in the least. The thing is my husband and my daughter really love it.
But I understand *exactly* what you're saying if we include red velvet cakes. Why anyone wants to ingest that much artificial coloring is completely beyond me! And if that isn't bad enough covering it with a gloppy cream cheese icing... I can't leave the room fast enough.
But I *completely* disagree about cheesecake. Love, love, LOVE it!
re: rainey
cake is like sex, it's all good, some is just better. As cake goes, carrot, red velvet, and cheesecake, are all way, way down my list of preferences,but I wouldn't kick one out of bed. Dessert should be chocolate.
re: souschef
Yikes! Too many negatives in my original post, but I see you all got my point.
My problem with cheesecake is that I find it too heavy, and I dislike the texture.
My apologies for hijacking this thread with a bit of negativity. Sorry !
re: souschef
Not in the least! I think it's only natural after a time for conversation to drift.
My original questions got answered some time ago. And besides, you gave me the opportunity to say that I am disgusted by red velvet cake. I soooooo want to say that every time it appears as purported food porn on a blog and never can be so nasty. But here it made sense. So thanks for the opportunity. ;>
re: rainey
My SIL made it w/ a chocolate cake mix and a few bottles of red food coloring. The first time I saw it, I thought, it looks so...carcinogenic.
re: chowser
Amen, sis-tuh!
re: chowser
"chocolate cake mix and a few bottles of red food coloring"? Sounds like a lab in a box. I've never ever eaten red velvet cake, or even seen one, and I'm definitely not inclined to do so now.
I posted a recipe for what my friends call the Best Carrot Cake EVER on my blog a little over a year ago. The post is at http://wordybitch.blogspot.com/2008/0...
It reduces the oil significantly (using applesauce, as one other replier on this thread suggested) and has a lighter crumb. You could certainly reduce the sugar in the cake or the confectioners sugar in the icing if you wanted to make it less sweet. I wouldn't add anything to the icing in place of it, though.
My version doesn't have raisins in it but it does have pineapple and nuts.
Apologies in advance for my smart-ass, wise-cracking recipe. It was written for friends and not for a formal publication.
This recipe was on AOL's home page today. Ironic note: The author's surname is German for "sugarbread": http://www.thatsfit.com/2010/03/25/re...


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News Feature
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Outgoing PRC member goes to bat for solar energy
Jason Marks is going out swinging. He'll spend his last month on the Public Regulation Commission fighting to defend renewable energy, especially solar power.
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Jason Marks on lowering the cost of phone calls from prison in New Mexico
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If there's one thing I've learned since coming to Palestine almost three months ago, it's that everything is political—even archaeology.
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He says one day he will hang himself from his
burgundy work tie –
burgundy to match he blood.
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He works forty hours a week in an office,
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text:
Congratulations Sydney!!
Party planner Janie Haas Events. Event venue the Revere Hotel Boston Studio 57.
Congratulations Sydney!!
Party planner Janie Haas Events. Event venue the Revere Hotel Boston Studio 57.
Congratulations Sydney on a wonderful Bat Mitzvah celebration!
Photographs taken at Temple Emanuel in Andover and Salvatore's in Lawrence MA. Entertainment by Party Excitement and Event Planning by Table Sensations!
Congratulations Jacob on a wonderful Bar Mitzvah celebration!
Temple pictures at Temple Emanu-El in Marblehead. Party Pictures at Nahant Country Club. Featuring the Harlem Superstars!
Great College Basketball decor for Jacob's Bar Mitzvah at Nahant Country Club. Party Planning done by Minasian Events and candy table by Dipt.
Congratulations to Ben for a wonderful Bar Mitzvah celebration this weekend at Temple Emanuel in Andover MA.
A great party by event planner Elisa at Creative Celebrations this past weekend!
Great Hollywood movie decor by Everyday Details for Jamie's Bat Mitzvah!
Congratulations Ben and family on a wonderful Bar Mitzvah celebration!
Pictures from Temple Beth Shalom in Needham MA
Congratulations Maddie on your Bat Mitzvah celebration!
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Party pictures from the Hellenic Center in Ipswich MA
Congratulations Maddie on a wonderful Bat Mitzvah celebration at the Artists for Humanity in Boston!
Congratulations Zuzzie on a wonderful Bat Mitzvah celebration! Temple pictures at Congregation Kehillath Israel and party pictures at the Sheraton Hotel in Needham MA.
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Congratulations to Tenley and all of her family and friends on a wonderful Bat Mitzvah celebration this past weekend!
Pictures taken at the Boston Hilton Hotel
Fantastic soccer cake and decor to celebrate Max's Bar Mitzvah at The Villa
Beautiful Bat Mitzvah decor for Rachel's celebration this past weekend at Temple Emanuel in Newton MA.
One of my favorite moments of any Bar or Bat Mitzvah celebration is the hora! Congratulations Sarah on a wonderful party.
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Fantastic decor, flowers and overall ambiance at the Mandarin Oriental Hotel of Boston this past weekend to celebrate Adam's Bar Mitzvah!
Congratulations to Sophie! I had a wonderful time celebrating with her and all of her family and friends!
Party at Epicenter: The Artists for Humanity.


text:
A team of experts in mechanics, materials science, and tissue engineering at Harvard have created an extremely stretchy and tough gel that may pave the way to replacing damaged cartilage in human joints or spinal disks. Called a hydrogel, because its main ingredient is water, the new material is a hybrid of two weak gels that combine to create something much stronger. This new gel can stretch to 21 times its original length, but it is also exceptionally tough, self-healing, and biocompatible — a valuable collection of attributes that opens up new opportunities in medicine and tissue engineering. It could also be used in soft robotics, optics, artificial muscle, as a tough protective covering for wounds, or "any other place where we need hydrogels of high stretchability and high toughness," the researchers suggest. "Conventional hydrogels are very weak and brittle — imagine a spoon breaking through jelly," explains lead author Jeong-Yun Sun, a postdoctoral fellow at the Harvard School of Engineering and Applied Sciences (SEAS). "But because they are water-based and biocompatible, people would like to use them for some very challenging applications like artificial cartilage or spinal disks. For a gel to work in those settings, it has to be able to stretch and expand under compression and tension without breaking." (via Tough super-stretchable gel is tougher than cartilage and heals itself | KurzweilAI)
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No, seriously, this IS the first step towards Medi-Gel!
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It's things like this that make me excited that I'm a materials science major.
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get in my knee nao
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As a chef I am no stranger to the methods used to keep the unwanted pesky out of my kitchen both at home and at work. Harsh chemicals are implementation usually a main part of these regiments. Besides my extreme persistent need to keep my kitchens clean and pristine, keeping these creatures away from your kitchen is a health issue. There is no exceptions. My kitchen at work is regulated by city and county code enforcement agencies. There are procedures and certain requirements that must be met, so I don't have much say on how this is accomplished. Now as far as my kitchen at home of course I have absolute control.
First Step
Of course the first step would be cleanliness. Cleaning up after every meal and every time the kitchen is used is an extremely easy way to keep away those nasty creatures. It is also the first line of defense. By cleaning any food or crumbs there is not anything for them to eat which is the main reason they come in to your kitchen in the first place. I guess in that way they are alloy like us. I also wanted a natural way to repel these pests.
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At home I wanted to accomplish the same things and level of pristine conditions at work, and part of that is keeping out those unwanted guests. I wanted to find a way to keep away the vermin without using those harsh chemicals used in a commercial kitchen.
I came across this site – naturalrepellent.net, and in this site I found articles such as – Natural Spider Repellent, which is one of the main culprits. Spiders are not the only things you don't want in your kitchen or in your home. There are many other helpful articles that help repel these things naturally in your kitchen as well as your entire home.


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Clerk Uses Stun Gun Against Suspect During Aggravated Robbery
Posted: 1/29/2013 12:00 AM
On Saturday, January 26th, 2013 at 7:30 p.m. the Pinal County Sheriff's Office received a 9-1-1 call in reference to an Aggravated Robbery in progress at the Skyline Market located at 5650 East Skyline Market Road, San Tan Valley.
Deputies arrived on scene within two minutes of the original call being received. The store clerk had detained Celerino Inguez Mendoza Jr. (age 13) in connection with the Aggravated Robbery. The second suspect was identified by another customer in the store as Humberto Sanchez (age 18). Sanchez had fled in a northeasterly direction after the robbery.
The investigation revealed Mendoza and Sanchez entered the business and grabbed two 18-packs of Budlight beer. Both males tried to leave the store without paying. The clerk attempted to stop them but Sanchez made it out the door and fled on foot. Mendoza attempted to follow but was caught by the clerk.
Mendoza (pictured to the left) was involved in a physical confrontation with the clerk as he attempted to escape. During the struggle, the clerk feared for his safety and used a stun gun in an effort to detain him. The clerk reported he used the stun gun on three separate occasions while trying to restrain Mendoza.
Mendoza was booked into the Pinal County Juvenile Detention Center for one count of Aggravated Robbery. Mendoza has a prior recent arrest for a burglary offense as well.
Deputies and detectives are still searching for Humberto Sanchez (pictured to the right). If anybody has any information regarding his whereabouts they are asked to contact the Pinal County Sheriff's Office at 520-866-5111. Sanchez has prior arrests for burglary, theft, disorderly conduct, and assault.
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San Tan Valley Man Arrested On Child Pornography Charges
), 4300 Block of West Kirkland Avenue,
Three Suspects Arrested for Weapons Trafficking
On Saturday, October 4th, 2014 at 12:28 a.m. a Pinal County Sheriff's K-9 deputy conducted a traffic stop on a 1998 Honda Accord passenger car which had been traveling eastbound on Interstate 10 near mile marker 178 outside the city limits of Casa Gran
PCSO Receives Grant Funding for Aggressive Driving and DUI Enforcement
The Pinal County Sheriff's Office has been awarded three separate grants totaling $117,532.60 by the Arizona Governor's Office of Highway Safety. These grants include $40,000.00 in overtime to work DUI enforcement throughout the county. The remaining f
1 - 3


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text:
Clegg wants more worker-owned firms to sustain economy
LONDON (Reuters) - Britain will encourage greater worker ownership in companies to counter the "crony capitalism" that contributed to the 2007/8 financial crisis and tipped the country into recession, Deputy Prime Minister Nick Clegg said on Monday.
An "unrestrained economic elite" driven by short-termism and recklessness had brought the economy to the edge and had to be restrained by a more responsible capitalism, Clegg said in extracts of a speech released in advance by his office.
Clegg, leader of the coalition's left-leaning Liberal Democrats, said greater participation by employees would help rebalance a business environment "monopolised by a minority".
"We now have an economy driven by immensely powerful vested interests ... The remedy, put most simply, is a redistribution of power," he said.
Firms with high levels of worker ownership had weathered the economic downturn better, had higher productivity and suffered from lower absenteeism, Clegg said.
He praised the model of the employee-owned retailer John Lewis, Britain's biggest department store, saying he would like more companies to adopt its mutual structure as a way of creating a more sustainable economy.
Britain faces years of austerity to eradicate a record budget deficit following the financial crisis and risks a return to recession as its economy stagnates.
"We don't believe our problem is too much capitalism. We think it's that too few people have capital. We need more individuals to have a real stake in their firms. More of a John Lewis economy, if you like," he said.
Lawmakers across Britain's political spectrum have been calling for curbs on the perceived excesses of capitalism, aiming in particular at executive salaries.
The political drive, accompanied by greater regulation of the banking sector, has been mirrored by public protest in the form of a global wave of "Occupy" anti-capitalist camps including one still pitched in London's financial district.
Later this month, Business Secretary Vince Cable will outline measures to force companies to detail with greater clarity how much they pay top executives, and require shareholders to vote on executives' levels of compensation.
The government would examine whether tax breaks should be offered to encourage more employee ownership, Clegg added.
It would also consider whether employees should be given a right to request shares in the companies they work for, particularly where the firms were not already publicly traded.
Britain has around 5,500 cooperatives, but most are relatively small compared to the two largest, John Lewis and the Cooperative Group, whose business ranges from food retailing to banking and funeral services.
(Reporting by Tim Castle; Editing by Dale Hudson)
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And some executives are looking to get £5 million or more in bonuses and shares, even when they are effectively owned by the UK government and that means us taxpayers.
How can they justify such exorbitant pay when we have so many people, especially young people on the dole.
Go sign a petition and at least get the government to debate it instead of waffling.
Then, once the business is owned by the employees, how do they raise capital to expand?
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- 'We won't pay,' furious Cameron tells EU over surprise bill |


text:
Last week singer-songwriter and dubious indie sensation Lana Del Rey told Australian Vogue that film work is her "happy place" and that she plans to make the transition into writing for film and "stay there." Whether this means she will stop making music or not is anyone's guess and whether that's a ... More >>
More culture-clash yuks than comedy revolution.
Looking back on the year in movies, and what's coming in 2012.
Sacha Baron Cohen's in queerface. But what's Brüno's real target?
The Terminator is back. Plus lots of other movies we can't wait to see this season.
Oh, God! You Devil's Advocate
I'm Not There and the changing face of Bob Dylan on film
Sacha Baron Cohen's howlingly funny mockumentary goes looking for America


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Tag Archives: UK
Pope Benedict welcomed in UK with bus message: "Ordain Women Now"
By Vanessa | Published: August 31, 2010
TweetNow this is what I call some kick-ass activism. We all know that Pope Benedict ain't too much of a fan women priests. In fact, he's ordered the excommunication of any women involved in being ordained as well as recently updated Vatican documents implying the ordination of women is just as grave a sin as [...]
Also tagged Religion, Sexism, Uncategorized, vatican | Comments closed


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Style Diaries: World Fashion from Berlin to Tokyo
By Alison Zavos in New Fashion on Tuesday 30 November 2010
We've just been sent the excellent new book, Style Diaries: World Fashion from Berlin to Tokyo, recently released by Prestel. Style Diaries is a photo book which profiles 44 young and hip fashionistas who keep online diaries of their outfit du jour.
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Puzzling street art from Berlin
By Nini Baseema in Cool Travel on Friday 15 October 2010
Berlin seems to be a great place for street art in general, as we've reported before. This fractal graffiti however takes spraying artistry to a whole new level.
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Rigaer 105: non-commercial project room in Berlin
By Vivian Mocellin in Cool Travel on Thursday 5 August 2010
Rigaer 105 is a non-commercial project room based in Berlin. It attempts to operate in a non-consumerist and non-capitalist way and it's run on volunteer basis by young people from across Europe. The aim is promote cultural exchange and social understanding, making it an open and inclusive space for people wanting to exchange ideas, knowledge and abilities.
Berlin photographer Matthias Heiderich
By Alison Zavos in New Photography on Wednesday 28 July 2010
Matthias Heiderich is a Berlin-based photographer. This work is from his series entitled Color Berlin. Along with photography, Heiderich is also a musician and records electronica-IDM-experimental music under the name, Massju.
- 17
We Are All Made of Stuff store in Berlin
By Zolton in Cool Travel on Thursday 3 June 2010
Sharing a space with Australian designer, Anneliese Hauptstein, This is Make Believe, and other designers, Guy Keulemans and Kyoko Hashimoto, the creative team behind We Are All Made of Stuff have recently opened a summer pop-up shop/studio/gallery/temporary event space rolled into one: 'having lucked into finding the perfect location in the gritty and cool Reuterkiez district of Neukolln, the desire to make something interesting and fun was irresistible'.
Guerilla Paint Action in Berlin
By Gerry Mak in New Events on Thursday 6 May 2010
Whether you think it's a beautiful expression of civil disobedience/public art or a wanton act of vandalism, the cyclists who dumped thirteen gallons of paint at the busy Rosenthaler Platz in Berlin were ballsy, and they definitely made an impact with the passing traffic creating colorful lines all over the road.
Smirnoff's Berlin Experience
By Michelle Wilding in New Events on Monday 3 May 2010
Poland's notorious volcanic ash dilemma halted planes around the world, but one thing it couldn't overshadow was Smirnoff's Berlin Experience over the weekend. Complete with their self-built centred table loaded with synths and computers, headlining act Simian Mobile Disco treated vodka-induced Germans — and anyone else who could make it — to an epic set […]
Liina Nilsson: Berlin-based video artist
By Gerry Mak in Video on Monday 29 March 2010
Liina Nilsson, aka NYX, is a Berlin-based video artist/VJ. I love this video she made for the song I Want To Fuck You by Italian noise musician Luca Murace, aka Murax.
Kill Pixie's Supreme Beings in Berlin
By Michelle Wilding in New Events on Thursday 5 November 2009
My fellow Germans — or anyone willing to fly to Berlin — should go check out the solo exhibition Supreme Beings by emerging Aussie artist Kill Pixie (aka Mark Whalen). His latest series of geometric paintings are on display at Berlin's Merry Karnowsky Gallery until December 19. I'm particularly intrigued by Kill Pixie's use of […]
Melting ice figures in Berlin
By Casper Johansson in Architecture on Wednesday 30 September 2009
The problem with building ice figures is that the damn things are always so determined to melt. These remarkable looking ice figures were created recently by the World Wildlife Fund to raise awareness about global warming. There were 1,000 figures all up, each of which melted throughout the day on the steps of the concert hall at Gendarmenmarkt in Berlin.
Blu's Everyday Handcuffs project in Berlin
By Zolton in New Events on Monday 14 September 2009
Street artist Blu is back with a series of new videos highlighting his recent large scale wall art animations, including this one above: painted by Blu in Berlin during November 2008.
Berlin street art
By Ari Stein in Cool Travel on Friday 24 October 2008
The street art in Berlin, where I'm living, is just amazing, as these photos suggest.
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Berlin's Dense record store
By Ari Stein in Cool Travel on Saturday 2 February 2008
One of the best record stores I have visited in recent times is the centrally located music store, Dense in Berlin. Their selection is impeccable, their staff are very friendly, and they know their music. I have visited many music stores around the world — including Ameoba in LA, Tower in Tokyo, Kims in New […]
Berlin's Jewish Museum
By Yuko Shimizu in Cool Travel on Saturday 15 December 2007
I'd never before seen a museum where the building itself is the attraction more so than what is exhibited inside. Built by Daniel Libeskind in 1999, the Jewish Museum in Berlin is worth a visit even if you are not an architecture fan.
Berlin Guide
By Andy in Cool Travel on Wednesday 19 September 2007
Most of us think about travel – a lot. As much as we love a fresh guidebook, nothing compares to staring through the eyes of a passionate traveller into a very real prism of people and places. From Berlin Guide; 'Berlin is not my home town, nor my second one. But it's a place which attracts me in such a strong way that I must spend some days there every year again'.


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