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An inventor from Bristol in the UK is developing an LED-based light source for high speed photography, promising to produce a burst of flash with a duration short enough to freeze a bullet. The Vela One, which will be priced at a similar level to standard hotshoe flashguns, uses nine LEDs arranged in a bank that generates a million lumens and is powered by just four AA cells that the inventor claims will last a full day's shooting. Learn more
Stories tagged with flash
|Total: 26, showing: 1 – 26
Phottix has unveiled Sony versions of its Mitros and Mitros+ TTL flash units for that manufacturer's multi-interface hotshoe. The Mitros+ offers remote radio flash control, with built in Phottix Odin and Strato II receivers. Both flash units provide a guide number of 58, with 180° rotation and tilt by 97°. Learn more
Previously introduced on its European website, Metz has announced its new flagship model the Mecablitz 64 AF-1 in the US market. It's the most powerful flash in that manufacturer's lineup with a guide number of 64 at ISO 100 and a zoom range covering 24-200mm focal lengths, and will be available for Canon, Nikon, Sony, Olympus, Panasonic and Pentax cameras. Read more
An IndieGoGo project called FlashQ seeks to make wireless flash triggers small in size and stylish to look at. The FlashQ is a 2.4Ghz wireless trigger and receiver system that mounts to a camera's hotshoe and a flash's hotshoe adapter. The compact device is aimed at owners of mirrorless cameras and other small camera bodies. Learn more
The Phottix Mitros flash is a high-end TTL flash designed to compete with Canon's 580EX II at well over half the price. The Mitros for Canon shares many features with the 580EX II, including high-speed sync and built-in IR triggering with Master and Slave modes. But is the Mitros mighty enough to match one of Canon's most beloved flash models? Find out in our review
The Phottix Mitros competes with the Canon 580EX II flash in our review. Will the half-price Phottix prevail?
Kenro has announced the Nissin i40 compact flash gun that also has a built-in video light. It's compact in size and has a flash output of GN40 at 105mm with wireless TTL mode. The new model also has a LED video light providing nine steps of output level adjustment. The Nissin i40 is now available for Nikon and Canon, with Sony and Fujifilm fits coming soon. It will sell for £204/~$338. Learn more
Ricoh has announced the AF540FGZ II and AF360FGZ II Pentax-branded flash units. Both are updates to existing models, now boasting weather-sealed construction to match Pentax's line of weatherized DSLRs. The new flash units also feature built-in LED lights, intended for video recording. The AF540FGZ II offers a guide number of 54 at ISO 100/ft (178 ft) and the AF360FGZ II has a guide number of 36 at ISO 100/m (118 ft). Click through for the full press release.
RayFlash has announced a new universal ringflash adapter for DSLRs. Designed to clamp on to your own hotshoe flash, it utilizes the light from your existing flash unit and bends it through the circular structure around the lens of a DSLR. It's offered in two sizes - one fits most DSLRs (and the Olympus E-M5 O-MD) and another is configured with a longer neck for cameras with a higher body. It replaces the original adapter which could only accommodate a few Nikon and Canon flash units. Click through for more information.
Ever since Harold Edgerton photographed a bullet tearing through an apple, it seems the urge to document these split seconds of destruction has not flagged. In photographer Jon Smith's case, his victims are lightbulbs filled with colorful objects. He creates the images using a DSLR, a pellet gun and a relatively inexpensive lighting setup all in his garage. Click through for more details.
Triggertrap's new flash adapter activates any hot shoe-equipped flash from an iPhone using a specialized mobile dongle, flash adapter and iOS app - ideal for freezing high-speed action using your off-camera flash. Using sound as its trigger, the app and hardware combination is designed to fire flashes when sound is detected through an iOS smartphone, allowing capture of fast-moving subjects. Learn more about how it works on connect.dpreview.com.
Sony has announced the HVL-F43M, a high-end flash unit that's based on the HVL-F43AM but uses Sony's Multi Interface Shoe, which can be found on the latest SLT, NEX, and R-series cameras. The HVL-F43M also features a LED video lamp for brightening up subjects for still and video recording. It retains the 'Quick Shift Bounce' feature of its predecessor, which allows you to rotate the flash head 90 degrees for portrait shooting. It will be available in July for $400.
A patent filed by Apple in 2011 and discovered this week by appleinsider.com seems to hint at a 'social camera flash' system, allowing multiple iOS devices to be connected and used as secondary strobes for impromptu flash setups. The patent is filed as an 'illumination system' and describes 'initiating a master-slave relationship between the image capture device and at least one secondary device'. Click through for more details.
Studio Lighting accessories maker Phottix has announced the 16-inch Multi Boom, with a tiltable bracket for umbrella softboxes. Priced at $69.99, it can hold up to two flashguns, and allows compatible softboxes to be tilted up to 180 degrees. According to the company, umbrella softboxes from Phottix and other manufacturers are easy to set-up, but almost impossible to tilt on traditional light stands. This can be resolved by attaching the Multi Boom bracket.
CP+ 2013: Pentax has shown two prototype products at the CP+ 2013 trade show in Japan: a bounce flash and a body cap lens for the Q-system. The flash is tentatively named the AF360FGZ II and has a guide number of 36, vertical and horizontal bounce capability, and is expected to ship this Summer. The 'Mount Cap Lens' is limited to the Q-mount camera line, and includes what appears to be a small hyper-focal lens which Pentax says will produce a 'toy-camera-like visual effect,' and is also expected this Summer 2013.
DCWatch has provided more details of Panasonic's DMW-FL360L - the company's first wirelessly controllable flashgun. The feature is designed to work with the company's recently-announced range-topping DMC-GH3. The bounceable flash has a guide number of 36 (m at ISO 100) and includes a flip-down wide-angle converter to provide coverage for an 8mm (16mm equivalent) lens' field of view. It also features an LED continuous lamp for video work. US pricing isn't available but is expected to cost around £250 in the UK and ¥30,000 ($376) in Japan. (via DCWatch)
Wireless TTL flash triggers flood the market, making it more difficult to find the ideal setup. The Phottix Odin (available for Canon and Nikon models) aims to simplify the process of wireless flash setup and maximize performance. Will the Phottix Odin system live up to the hype? Let's find out.
Alongside its E-M5 enthusiast-class mirrorless camera, Olympus has launched the M.Zuiko Digital ED 75mm F1.8 and M.Zuiko Digital 60mm F2.8 Macro lens to its Micro Four Thirds lineup. It's also announced the FL-600R the latest in its range of wireless-compatible flashguns and its first to feature an LED continuous lamp for video work. The 75mm lens is a higher-end portrait lens than the existing 45mm F1.8 we rather like, and features the same solid build-quality as the premium 12mm F2.0. Meanwhile the 60mm Macro offers true 1:1 magnification and is weather-sealed to match the E-M5.
Nikon has announced the SB-910, the flagship flashgun in its Speedlight range. Replacing the SB-900, the 910 gains the simpler graphic user interface (GUI) of the less powerful SB-700. Its more advanced thermal protection system slows the flash recycle time, rather than it simply shutting down to prevent overheating. It comes with hard filters for matching fluorescent and tungsten lighting and automatically switches the camera's white balance to match the filter. Similarly it adjusts the available zoom steps to suit the body (FX or DX) that it's attached to. The SB910 will be available from mid-December, priced around $549.95.
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Designed for use as a quality talk-back microphone in entertainment, commercial and industrial applications, the AT808G features a versatile gooseneck design that allows for unlimited positioning and dependable performance. Its custom-tailored frequency response ensures excellent intelligibility in environments with excessive ambient noise. The mics subcardioid polar pattern reduces pickup of sounds from the sides and rear, improving isolation of desired sound source.
Specifications: • Element: Dynamic • Polar pattern: Subcardioid • Frequency response: 200-5,000 Hz • Open circuit sensitivity: -60 dB (1.0 mV) re 1V at 1 Pa • Impedance: 800 ohms • Dimensions: 16.20" (412.7 mm) long, 0.98" (25.0 mm) head diameter, 0.75" (19.0 mm) base diameter • Output connector: Integral 3-pin XLRM-type.
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20-23 October; A Mouse in the House, A Move to Pike Lake and Sun versus Rain
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Fresh Italian cuisine at Le Patio
Laid back and casual, the bright guest tables, Italian specialities and laughter spill out across the open dining room and huge sun terrace, where hotel guests and local residents dine in union.
With floor-to-ceiling windows affording cloud-height views across the Alpine rockscape and the shimmering lake, guests can now enjoy a fresh and creative cuisine, based on classic Italian ingredients such as fish, vegetables, olive oil and spices. Not to forget of course our famous Sunday Brunch - indulge yourself with delicious international specialities and enjoy pleasant moments with family and friends. Visit us at Le Patio, enjoy the view from our spectacular terrace and feel the magic of the atmosphere while watching the sunset in these beautiful settings.
Our Italian restaurant takes his winter quarters at the Trianont restaurant. It only remains open for sunday brunch.
We are happy to welcome you everyday sunday from the 30th of November until the 21st of December for our Christmas Brunch, from 11:00 am until 3:00 pm (CHF 105.-).
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|Email Contact:
|+41 (0)21 925 1806
|Opening Hours:
|Monday - Saturday
|12:00 - 14:30
|11:00 - 14:30
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|Restaurant Style
|A la carte, Casual Dining
|Dress Code
|Smart Casual
|60 (Indoor)+ 80 (Outdoor)


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Articles in Spirits
Take it from this staunchly indoorsy Coloradan: You don't have to ski here to drink as though you do. The following cocktails, all featuring local products, come straight from the bars of some of this state's most beloved wintertime destinations. Just whip them up, serve them before a crackling fireplace and — voilà — your living room may as well be a resort lodge overlooking the snow-capped Rockies.
The Bachelor
Courtesy of Bachelors Lounge, The Ritz-Carlton Bachelor Gulch, Beaver Creek, Colo.
The bartenders use bourbon made exclusively for the Ritz by Breckenridge Distillery, but any label will do.
More from Zester Daily:
» Sherry, a holiday sipper worth talking about
» Guess which beer capital has uplifted artisanal spirits
» Apple cider gets dressed up for holiday parties
Prep time: 3 minutes
Total time: 3 minutes
Yield: 1 cocktail
2 ounces bourbon
1 ounce blood-orange liqueur (for example, the Solerno brand)
3 to 4 dashes aromatic bitters
1 sprig rosemary for garnish
2 blackberries for garnish
Add the first three ingredients to a cocktail shaker. Stir and strain into a rocks glass over ice. Garnish with rosemary and blackberries.
Feisty Winter Warmer
Courtesy of The BARLey, Steamboat Springs, Colo.
This one's for the serious home bartender, as it requires a 3-liter mini-barrel for small-batch aging. You can purchase one online, but be sure to cure it according to the manufacturer's instructions first. Feisty Rye, made in Fort Collins, may be hard to come by outside of Colorado, so feel free to experiment with brands you like. You can purchase the DRAM bitters used in this recipe on the Silver Plume company's website.
Prep time: 3 to 4 minutes, plus 3 to 4 weeks for aging
Total time: Less than 5 minutes, once aging is complete
Yield: About 26 servings
2 bottles rye
1 bottle spiced-apple liqueur
2 ounces honey chamomile bitters
1 ounce sage bitters
Cinnamon sticks for garnish
1. Add all the liquid ingredients to your aging barrel and let sit for at least three weeks, sampling the rye mixture daily thereafter to taste. (Kara Kahn, assistant manager at The BARLey, finds that "it's like dessert" after about four weeks.)
2. Once it has mellowed to your liking, store in a Mason jar. When ready to use, add a large ice cube to a toddy glass, measure in 3 ounces of the cocktail and garnish with a cinnamon stick.
Snow on the Fruits of Fall
Courtesy of Frost at The Sebastian, Vail, Colo. The CapRock Organic Pear Eau-de-Vie used here comes from Peak Spirits in Hotchkiss, Colo., which has some out-of-state distribution. If you can't find it, though, many substitutes exist.
Prep time: 5 to 6 minutes
Total time: 5 to 6 minutes
Yield: 1 cocktail
4 1/2 ounces apple cider
1 1/4 ounces whipped cream-flavored vodka
1 1/4 ounces spiced rum
1/3 ounce pear eau-de-vie
1/3 ounce butterscotch schnapps
Pinch of ground cinnamon
Whipped cream for garnish
1 thin slice of pear for garnish
1 cinnamon stick for garnish
1. Combine the cider, vodka, rum, eau-de-vie, schnapps and cinnamon in a small saucepan; set it over low heat until warm.
2. Use a small dab of whipped cream to adhere the pear slice to the cinnamon stick. Pour the cider mixture into an Irish coffee glass and carefully place the stick inside the drink so the cream does not touch the liquid (the garnish is more for visual and aromatic effect than flavor). Serve.
Ullr's Nightcap
Courtesy of Modis, Breckenridge, Colo., which showcases Spring 44 vodka.
Prep time: 3 minutes
Total time: 3 minutes
Yield: 1 cocktail
1 ounce vodka
1/2 ounce Branca Menta
1/2 ounce coffee liqueur
2 dashes chocolate bitters (for example, Fee Brothers, Scrappy's or The Bitter Truth)
Heavy cream
Candy cane for garnish
Combine the first four ingredients in a mixing tin over ice and shake. Pour over ice into a double rocks glass, add a splash of cream and serve with a candy cane for stirring.
Courtesy of St. Regis, Aspen, Colo. The resort has featured wine from Paonia's Azura Cellars, but your favorite Cabernet will work just as well.
Prep time: 5 minutes
Total time: 45 to 50 minutes
Yield: 8 servings
1 cup orange juice
1 1/2 cups sugar
2 cinnamon sticks
8 whole allspice berries
1 star anise pod
2 oranges
10 cloves, whole
8 juniper berries
1 lemon
1 1/2 bottles Cabernet Sauvignon
Orange twists for garnish
1. Combine orange juice, sugar, cinnamon sticks, allspice and star anise in a pot with 2 cups water over high heat. Bring the mixture to a boil, then lower to a mild simmer.
2. Cut the oranges in half and squeeze juice into simmering liquid. Stud the squeezed halves with the cloves and gently place into the pot. Add juniper berries. Cut the lemon in half and squeeze the juice into the simmering liquid, then place the halves in the pot.
3. Reduce mixture to half of its original volume. Add the wine and heat until just below simmering. Ladle into glass mugs and garnish each with an orange twist.
Main photo: The Bachelor from Bachelors Lounge in Beaver Creek, Colo. Credit: Courtesy of Bachelors Lounge
Our ancestors knew a thing or two about how to enjoy the festive season without paying the penalty for overindulgence.
It's no accident that many of the traditional recipes for festive refreshment include cream and eggs. And that's why three of my favorite midwinter warmers — English, Scottish and Spanish cocktails — double up as hangover cures. It's two for the price of one!
Lamb's Wool Wassail
Wassail is an elision of the Saxons' merry toast, was haile, or "your health," hence "hale and hearty." It's wise, according to the old wives' tale, to serve it from an apple wood bowl to discourage witches from joining the party. This has something to do with an ancient tradition of going out into the orchard at midnight on Christmas Eve and banging drums or firing guns to scare away evil beasties that might stop the apple trees from fruiting. Sounds reasonable. And anyway, apple trees are host to mistletoe, and everyone knows where a kiss under the mistletoe can lead.
More from Zester Daily
» Sherry, a holiday sipper worth talking about
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: Makes 4 to 6 servings.
1 cinnamon stick
Small piece of ginger
6 cloves
2 pints mild ale or hard cider
4 to 6 small, hard apples, pricked with a fork
1/4 pint thick cream
2 egg yolks
4 tablespoons sugar
Grated nutmeg
1. Set the cinnamon, ginger and cloves in a small cloth that can be tied closed.
2. Put the ale or cider in a pan with the spices and warm very gently.
3. Meanwhile, roast the apples until soft on a baking tray in an oven heated to 400 degrees F (200 C or Gas6). Alternately, you can turn them on a roasting fork in front of a fire until the skin is nicely toasted and the flesh is soft. Keep them warm till you're ready to serve.
4. Beat the cream with the egg yolks and sugar until smooth and well blended.
5. Increase the heat under the ale or cider pan and remove just before it comes to a boil. Take out the spice-bag and whisk in the cream and egg.
6. Transfer to a warm bowl (apple wood or otherwise) and float the apples on the surface.
7. Finish with a dusting of nutmeg.
Note: If you need to reheat, don't let it boil or the egg will curdle. If so, blame the witches, scoop out the apple flesh, whiz everything together and pretend it was your intention all along.
Athol Brose
This is the traditional Scottish welcome to a first-footer at Hogmanay, or New Year's Eve. A first-footer is the first visitor to step over your threshold after the stroke of midnight. Fair exchange is a lump of coal for the fire, and you hope that your first-footer is dark-haired and friendly rather than a blond-haired, blue-eyed Viking up for a bit of pillaging. Christmas north o' the border — the line drawn between Scotland and England, which roughly follows Hadrian's Wall — is an altogether quieter affair than it is south of the border. Whisky never has an "e" when it's Scotch. Now you know it all.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: Makes 6 to 8 servings
1 bottle Scotch whisky
12 ounces runny honey
12 ounces thick cream
1 heaped tablespoon porridge oats
1. Mix the whisky with the honey and cream.
2. Stir the oats into a pint of cold water in a pan, bring to a boil and simmer for a few minutes to thicken.
3. Whisk the whisky mixture into the oats and serve hot.
Note: Garnish ideas include a little nutmeg sprinkled on top or any extra swirl of cream.
Ponche is a traditional, brandy-based eggnog for which similar recipes are found throughout Europe. The Spanish version is thickened with ground almonds, a traditional Christmas ingredient. Serve it warm on a cold night with something sweet and crisp for dipping.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: Makes 4 to 6 servings
1 pint thick cream
4 ounces ground almonds
2 ounces sugar
4 egg yolks
1/4 pint brandy
1. Combine the cream, ground almonds and sugar in a heavy-bottomed saucepan and heat the mixture till just below boiling.
2. Meanwhile, whisk the egg yolks until light and fluffy, then beat in the brandy.
3. Pour the hot cream in a thin stream into the yolk mixure, whisking steadily.
4. Serve immediately, or bottle it up, cork securely and store in the fridge — you'll need to shake it up before you pour.
Main image: Ponche is a traditional, brandy-based eggnog. In the Spanish version, ground almonds are included. Credit: iStockphoto
This year, you can transform your ordinary Thanksgiving dinner into an extraordinary one — not with food, but with drink. Shake up cocktail hour with shochu, a delicious distilled alcoholic beverage from Japan that's caught the fancy of American bartenders.
Shochu is often wrongly described by Americans as a kind of vodka. Although it comes in a variety of flavors, it is lower in alcohol and calories than vodka or other distilled alcoholic beverages.
More from Zester Daily:
» Traditional miso, made in the USA
Shochu production in Japan began around the 16th century in certain regions. The famous production areas include the large southern island of Kyushu and the neighboring small islands of Amami, Okinawa and Iki. The warm winter climate in these areas is not well-suited for producing good quality sake, as this rice wine requires very cold winter months for proper fermentation.
Shochu production involves two steps. The first step is to produce alcohol in a way that is very similar to that of sake. Koji, the magic mold that creates flavorful enzymes and sugars from starch, is inoculated into steamed rice to produce a fermentation starter. The starter is mixed with yeast, spring water and the selected and cooked main ingredient: usually rice, barley, sweet potato, potato, buckwheat or sugar cane. It is left to ferment for about 14 days. This is half the fermentation period for sake, and so this brewed batch is very rough and wild in taste, texture and aroma. The second step, distillation, removes all sugars and roughness from the brew, and transforms it into a clean, clear and elegant alcoholic beverage.
Top-quality shochu is distilled only once. This is called Honkaku shochu. Single distillation leaves each shochu with a delightful hint of the distinctive taste and fragrance of its base ingredient. After distillation, the alcohol content approaches 80 proof (40% alcohol). Then, it is diluted to about 50 proof (25% alcohol). Honkaku shochu can be served straight-up or on the rocks in order to enjoy the full flavor of each variety.
Another less expensive type of shochu is usually made from lesser quality ingredients and goes through multiple distillations. The resulting shochu is deprived of the unique and sometimes funky taste and fragrance of the real thing. After multiple distillations, the alcohol content approaches 160 to 180 proof (80% to 90% alcohol). This is then watered down to around 72 proof (36% alcohol). In Japan, it is this less expensive shochu that is used to make cocktails at bars and restaurants.
But craft-conscious bartenders in the United States are taking a different approach. Jesse Falowitz, founder of Nehan Spirits LLC in New York, manages the production of his own award-winning brand of barley-based shochu, Mizunomai, in Japan and imports and markets it in the U.S. For this breed of bartenders, Falowitz says, "it is important to preserve the unique flavor of each spirit. whether it be shochu, whisky, brandy or gin, in the cocktails that they craft."
For your Thanksgiving gatherings, reach for Honkaku shochu to enjoy the wonderful flavors of high quality shochu alone or in delightful cocktails. Here are the flavor profiles for some types of high quality shochu.
Imo-shochu, made from sweet potato, comes from Kagoshima Prefecture on Kyushu Island, a major sweet potato producing area. When you sip Imo-shochu, you can't miss the hint of slight funky, sweet potato flavor and fragrance. Once you are hooked, you will love it.
Kokuto-shochu, made from sugar cane, comes from the small Amami Islands south of Kyushu Prefecture toward Okinawa. Kokuto-shochu will remind you of good-quality rum, but on average it is 12 percentage points lower in alcohol. Kokuto-shochu has a round mouth-feel and a subtle sweetness. It also is unique in being slightly alkaline, while all other distilled alcohol has a neutral pH. The sugar cane grown in the Amami Islands' coral-rich fresh water is responsible for this unusual characteristic.
Kome-shochu, made from rice, comes from Kumamoto Prefecture. Kome-shochu presents a flowery and rich flavor similar to what you find in some sake.
Omugi-shochu, made from barley, may surprise you with a hint of banana, cantaloupe and caramel flavor.
Finally, if you are not a cocktail person, this is how we enjoy Honkaku shochu in Japan.
1. Mix 6 parts shochu with 4 parts cold water. This is called mizu-wari.
2. Mix 6 parts shochu with 4 parts warm water at about 98º degrees F. This is called oyu-wari. Warming shochu in this way allows the fragrant aroma to burst forth.
3. Or, try it simply on the rocks or straight up.
However, I encourage you to get creative with shochu cocktails, such as the following recipes provided by Jesse Falowitz.
Ringo, I Love You
This will be a smash hit for your Thanksgiving party, and for any gathering in deep autumn. This cocktail is characterized by a crisp and refreshing character with a delicate sweetness and hint of spice. Ringo in this case is "apple" in Japanese, not a member of the Beatles.
Prep time: 5 minutes
Yield: 1 serving
1/2 red apple, plus a few thin slices for garnish
2 1/2 ounces Mizunomai shochu or other Honkaku shochu
1/2 ounce fresh lemon juice
1/4 ounce maple syrup
1 dash of cinnamon powder
1. Core and cut the apple with skin into coarse pieces.
2. Add the apple half, shochu, lemon juice and maple syrup into a cocktail shaker or tall glass. Press the apple with a muddler, like the one used for making a mojito, to extract the most juice.
3. When the juice has been pressed out from the apple, close the shaker with the shaker top and shake vigorously.
4. Remove the shaker top and strain the cocktail through a cocktail strainer into a rocks glass in which you have placed a large piece of ice or two.
5. Garnish the cocktail with thin slices of apple. Lightly dust the apple with cinnamon powder and serve.
Neguloni, a Shochu Negroni
This is a Japanese twist on the Italian classic. This satisfying cocktail has smooth texture, a tinge of bitterness, sexy deep-dark red color, and pleasant buttery texture. You can make this cocktail without the grapefruit bitters, but it enhances the flavor of the cocktail, and the inclusion is highly recommended.
Prep time: 5 minutes
Yield: 1 serving
1 1/2 ounces Mizunomai shochu or other Honkaku shochu
3/4 ounces sweet vermouth
1/4 ounce Campari
3 drops grapefruit bitters
1 peel of grapefruit skin
1. Pour the shochu, sweet vermouth, Campari and grapefruit bitters into a rocks glass in which you have placed a one large ice cube.
2. Stir the glass with a cocktail spoon for 10 seconds to chill and slightly dilute the alcohol.
3. Remove a long grapefruit zest from the grapefruit with a peeler and lightly squeeze the oils over the cocktail.
4. Garnish the drink with the grapefruit zest twist and enjoy.
Main photo: The Ringo, left, and Neguloni cocktails. Credit: Jesse Falowitz
Now is the season of quinces: Fruit that is delicious in both sweet and savory dishes, is easily preserved, and one that enhances a room with an unmistakable yet delicate fragrance. Just two years ago, quinces seemed to be the forgotten fruit: They were difficult to buy, considered hard to cook, and few people grew the trees. Happily, at least in Britain, this seems to be changing.
Although still not common, quinces are now reasonably easy to buy in season and nurseries are seeing increased interest in the trees. For many hundreds of years in Britain, quinces were more popular than apples because cooked fruit, in general, was regarded as safer to eat. This was because the glut at harvest time led people to overindulge and become ill.
More from Zester Daily:
» Gorgeous quince jelly makes a great gift
» Medieval Baghdad's chicken and quince
» Give the gift of homemade chocolate
Quinces may never recover their place at the top of the table, but they do deserve to be more widely used. (This piece's co-author, Jane McMorland Hunter, co-wrote "Quinces, Growing and Cooking," just published by Prospect Books.)
The best way to ensure a supply of quinces is to grow your own. The trees are attractive, with beautiful blossoms in spring, and compact enough to fit in most gardens. Failing that, the fruit can be bought from greengrocers, farmers' markets and even the better supermarkets. Quinces' appearance can vary wildly, from huge immaculate fruits from the Middle East to small, misshapen and blemished specimens. The latter may not look so appealing, but they will probably have come from a local grower and the flavor could be even better. You should avoid fruit that is obviously bruised, but a few blemishes on the skin rarely matter.
A secret weapon for stewed meats
Quinces usually need to be cooked before they are eaten. The raw fruits tend to be rock solid and sharp tasting, but cooking softens the flesh and gives it a pinkish hue. The natural acidity is easily tempered and is actually an advantage in many dishes.
It counteracts the greasiness found in fatty meats, game in particular; quinces can be served in slices with the meat or as an accompanying sauce. In Britain, quinces were traditionally served with partridge, and in Germany and South Africa, quince sauce is served with pork and mutton instead of apple or mint. The fruit complements Middle Eastern tagines and stews and also goes well with cheese — not just as the well-known combination with Manchego, but blue cheeses and the sharper goat's cheeses too. Membrillo, or quince paste, is the most widespread preserve, but quince jam, jelly and even curd is delicious.
In puddings or cakes, they can be used to replace or supplement apples or pears in almost any recipe, bringing a deliciously different taste. Equally, if you don't have enough quinces for a recipe you can always make up the difference with apples. The quince's sharpness means you can make wonderfully rich desserts with no danger of the sweetness becoming cloying.
There is a surprising amount of juice in the fruits, and drinks made from quinces range from delicious cordials to potent liqueurs and even wine. You can round off any meal with quince confections. They can be made into delicate, subtle chocolates or rich, gooey sweets.
Finally, a word of warning before you start cooking. Quince seeds, like apple seeds, are poisonous, containing tiny amounts of cyanide. You would need to eat an awful lot to actually do yourself any harm, but you should remove them at some stage in cooking.
Look in almost any reference book and you will find a different definition of ratafia: a spirit infused with almonds or fruit used to toast a deal or bargain, a 19th century English biscuit or a French aperitif made from grape juice and brandy. It frequently appears in Georgette Heyer's original Regency romance novels, where it is a drink enjoyed by the ladies, but scorned by the gentlemen of the time.
Even the origins of the word are obscure, attributed variously to French Creole or Latin. The definition we like best is that it was the liqueur drunk at the ceremonies ratifying European treaties from the 15th century onward. The name could come from the Latin rata fiat (let the deal be settled). The liqueur usually consisted of fruit juices, kernels or nuts soaked in a sweetened brandy base, with almond flavoring being particularly popular. The recipe below is based on one in "The Modern Cook," written by Vincent la Chapelle in 1733.
Prep time: 5 minutes
Cook time: 35 minutes, plus cooling and steeping time
Yield: 750 milliliters
2 large, ripe quinces (about 1 1/2 cups)
1/4 cup caster sugar
Pinch of cinnamon
1 whole clove
1 whole white or black peppercorn
1 1/2 cups brandy
1/2 cup almonds, blanched for 2 minutes and skinned
1. Cut the quinces into quarters or eighths lengthwise, depending on their size, and put through a juicer. The original recipe suggests that you grate the fruit, put it in a cloth and "squeese it with all your Might," but this is extremely hard work. If you end up with much less, or much more, than 1 1/2 cups of juice, simply adjust the other ingredients in proportion.
2. Put the juice in a pan, bring to the boil and then remove from the heat and allow to cool.
3. Put the sugar, cinnamon, clove and peppercorn into a pan with ¼ cup water and heat gently until the sugar has dissolved. Remove from the heat and allow to cool.
4. Pour the juice, brandy and sugar solution into a bowl and stir so that the three combine. Add the almonds, if using. Pour into a jar, seal and leave in a cool, dark place for two to three months.
5. Strain the liquid through a muslin cloth. Do not squeeze the cloth, as you want the liqueur to be as clear as possible. Finally, decant into a bottle and seal; as Vincent la Chapelle puts it, "bottles stopped very close" will keep almost indefinitely.
Main photo: Quinces on a tree. Credit: iStock
Halloween may mean trick or treating for the kids, but as adults we also like to get into the holiday spirit (or spirits, as the case may be). If you are thinking of hosting a fun cocktail party for your friends, how do you really blow them away? With delicious treats and cocktails, of course. Anyone can serve wine, or a simple vodka soda, but these fun and festive drinks will leave a lasting impression on your guests.
The liqueurs below easily pair with a few other ingredients to give your guests a great treat this Halloween.
Owl's Brew is the first ready-to-pour tea mixer — it is fresh brewed in micro-batches and all three flavors are designed to pair with a wide range of spirits, as well as beer and wine. This "tea crafted for cocktails" is making craft cocktails accessible to the at-home mixologist.
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» Throwing a fab cocktail party
» Best books for would-be mixologists
Pick Your Poison
2 parts Owl's Brew Pink & Black
1 part white rum
Garnish: Orange slice and strawberry
2 parts Owl's Brew The Classic
1 part tequila
Shake with jalapeño slices
Spooky Garnish: Green sugar rim
If you are looking to put your mixologist skills to the test and want some nontraditional recipes and new spirits to try, we have pulled together some other interesting recipes. Cachaça is one of the fastest growing spirits in the country, so why not test these recipes during a fun holiday. Everyone will be impressed with your newfound skills this Halloween.
Witches Martini
2 ounces cachaça (Cuca Fresca Prata used here)
2½ ounces fresh apple cider
½ ounce elderflower liqueur
½ ounce fresh lime juice
Combine all ingredients in an ice-filled shaker and shake well. Strain into a chilled martini glass and garnish with a cinnamon stick.
This amazing cocktail is simple, but definitely a crowd pleaser. It is deliciously light and also very aromatic. Light the tip of the rosemary garnish for extra flare!
2 ounces cachaça
2 ounces cranberry juice
1 ounce fresh lime juice
1 ounce simple syrup (1 part sugar, 1 part water)
Combine all ingredients in an ice-filled shaker. Shake well and strain into a coupe glass. Garnish with a fresh piece of rosemary with a fresh cranberry on the end.
Mama's Bite Margarita
If you are really interested in kicking it up a notch, this drink is from Mama's Boy brands. Its tequila not only tastes smooth, but has a nice kick and flavor to it since it's infused with pineapple, mango and chili peppers.
2 ounces Mama's Boy tequila
1 teaspoon agave
½ ounce pineapple juice
½ ounce lime juice
Shake and strain over ice with a sweet and spicy chili rim
Main photo: The Jack-o-Potion combines cachaça and cranberry juice. Credit: Owl's Brew.
Conversations with more than 50 distillers over the last two years have changed me. No, I haven't had a liver transplant; I've undergone an adjective-ectomy.
I've spent most of the last 25 years writing and editing, and a little less of that time drinking, so it's not surprising that a word has taken on outsized importance. It's a word I would like to see banished from all discussion of spirits. And that word is … "smooth."
Hold on one stinkin' minute, I can hear you thinking, isn't that the (Johnnie Walker) Gold standard? The sine quaff non of distillers everywhere? As a matter of fact, no. And if you're looking for smoothness in your glass you've been sold a bill of goods.
» Click here for a chance to win a free copy
"American Spirit: An Exploration of the Craft Distilling Revolution"
By James Rodewald
Sterling Epicure, 256 pages, 2014
Before embarking on the research for my recently released book on craft distillers, I would not have questioned the assertion that smooth was the height of perfection. Ah, for a simpler time.
Dan Farber, co-owner of the world-class brandy producer Osocalis, in Soquel, Calif., is one of the best makers and agers of brown spirits in the country. As such he's at the top of a very small group. It's a group, just by the way, that does not include very many bourbon producers since most are somewhat indifferent to the making.
The big guys use an industrial process, and what ends up in a $20 bottle may well have started out as the very same liquid as, say, a bottle of one of the delicious but overpriced and impossible to find Pappy Van Winkle bourbons. As for the aging, when you've got a seven-story high, football-field size warehouse full of bourbon, odds are that a few of those barrels will be sublime. Small producers do not have these luxuries, so they have to take a more careful, hands-on approach.
Farber characterizes smoothness as a "trivial thing" and "entry-level stuff." What's he's going for — and the proof of his success can be found in everything he makes, but particularly his XO brandy — is brown spirits that have "the flavor of the beast that they came from, yet also have all these new things."
Those new things come from aging. And while we're on the subject of banishing words and sloppy thinking from the booze world, if someone says they're able to speed up aging by using small barrels, run the other way. Sure, you can get more wood character more quickly, but why would you want to?
"Smooth" is not just Distilling 101; it's also the path away from complexity. Milk is smooth. Aged spirits should be complex.
Are Farber's brandies harsh? By no means. But when they're in your mouth, and for many minutes after, nerve cells are firing in all directions. I defy anyone to take a sip of any Osocalis product and have nothing more interesting to say about it than "smooth."
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» Which whiskey is neat?
» Spirits made in a vacuum
» Terroir and the colonial roots of craft apple cider
» The delicate craft of locally sourcing Alaskan Vodka
Jake Norris is an original partner in Stranahan's Colorado Whiskey, one of the first and best small, independent American whiskey producers. (He left Stranahan's shortly after Proximo, the owners of Jose Cuervo and other brands, bought the company.) He's now at Laws Whiskey House, the most promising new whiskey distillery in the country. The fear Norris expressed to me, about a year into production, was that his whiskey was too smooth.
"The danger might be that it's almost too balanced. In the beginning," he said, "it was overly smooth and I was afraid it was going to lose character, so I [adjusted the distillation] so you get that slight astringent suck on the tongue. It's got a little bit of teeth so it can sit in the barrels longer, meaning two to five years. If all of this is done properly, it can go to possibly six or eight years, maybe more. I don't know if I would try that."
Not every small, independent spirits producer (and very few of those who make aged brown spirits) is making stuff as good as Osocalis or Laws. Almost none can afford to use large barrels and wait until time and good wood have worked their magic. What every one of them can do is tell you honestly what they're trying to do and how they're going about it.
If they say their whiskey is smooth, however, feel free to explain to them that that's exactly how you like your shaves, babies' bottoms and gravy. But not what's in your glass.
Main photo: "American Spirit" author James Rodewald wants to change how we talk about booze. Credit: Marella Consolini
With the world's largest collection of living plants, and its scientists working around the globe to preserve biodiversity, the Kew Royal Botanic Gardens in London is internationally renowned for its conservation work. Less well known, perhaps, is the fact that its 300-acre grounds harbor the ingredients for some darn good cocktails.
"Sweet cicely, or garden myrrh, is very fragrant, but it also has a natural sweetness so it's good to pair with rhubarb," says Jo Farish, founder of the Gin Garden, as she hands over a Strawberry Cup. The beguiling early summer concoction of strawberry-infused gin, homemade rhubarb-and-sweet-cicely cordial, and lemon juice is garnished with fresh strawberries, cucumber and edible flowers.
Summertime gin garden
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The Gin Garden's summer residence at Kew Gardens, where Farish and her team have turned a small greenhouse into a jungle-like bar serving up gin cocktails and tonics on weekends (Friday through Sunday) and British bank holidays, offers plenty of inspiration for mixologists.
"We're taste-testing new ingredients as they come into season — we've been infusing cherry gin, with more fruits and berries coming up, and the lavender and Roman chamomile growing over there will be used in drinks when they're ready," Farish says.
The cocktail menu, which changes weekly, "uses bits and pieces from the Kew Gardens, but we can't use too much," she says. "The ingredients are all things that are grown here, but these plants have to be preserved."
Serving drinks based on what's growing nearby is the focus of the Gin Garden, which Farish started in fall 2012 after a successful trial run making apple martinis for an event at a historic house and garden run by the U.K.'s National Trust from the apples, lavender and honey on the property's grounds.
Her company, which has taken its traveling botanical bar to museums, flower shows, design fairs and other locations in and around London, melds Farish's background in event planning and garden design — and, she says, some very British sensibilities.
Do-it-yourself gin
"British people are real gardeners and lots of people make their own gin. The two go hand in hand," Farish says. "People are used to preserving (food) and having something to get through the winter." She assures urban dwellers with more limited space that plenty of cocktail ingredients are easy to cultivate in a window box.
In addition to its pop-up bars, the Gin Garden also offers workshops on growing botanical ingredients at home and making infusions and syrups.
To make the infused gin that forms the base of its refreshing Kew-cumber cocktail, for example, Farish recommends slicing up cucumbers like you would for a sandwich, filling up a Mason jar halfway with the vegetables and topping it off with gin.
"Sip it the next morning and see how it tastes," Farish says. "If the flavor isn't strong enough, just close the jar up and try it again the next morning."
A Gooseberry & Fennel cocktail is made from gin infused with the fennel that grows wild along the coast of Norfolk, in the east of England. The drink has a subtly acidic bite — and plenty of health benefits. "Gooseberries have vitamins A, B, C and antioxidants; they were actually used to ward off scurvy before citrus fruit was available in the U.K.," Farish says.
The temporary Gin & Tonics Garden at Kew is part of the botanic garden's summertime "Plantasia" festival, which includes a variety of activities, from a healing plants tour to a barefoot walk. The activities are aimed at introducing visitors to plants' benefits "for body, mind, and soul."
Benefit of plants
The passiflora tincture in the Rose Garden cocktail, for example, is said to be good for anxiety, while the namesake ingredient in the Elderflower Fizz is said to improve resistance to allergens. Angelica root, one of the six botanicals in the No. 3 London Dry Gin used to make the Kew cocktails, has long been employed in traditional medicine as a treatment for digestive issues.
"Nearly all plants have some kind of health benefit," says Farish, who prefers to use a masticating or cold-press juicer for serious cocktail-making because it preserves more of the nutrients in fruits, vegetables and herbs.
Some of the Gin Garden's drinks get an extra boost from a spritz of aromatic water before serving. The water is applied over the top of the glass with an old-fashioned perfume atomizer. Made by the London-based company The Herball, these aromatic waters are distilled using the same method as gin itself, retaining the complete essence of herbs and flowers like the chamomile spritzed over the Strawberry Cup or the geranium, rose and lavender that add a floral twist to the otherwise classic G&T.
"There are so many botanicals you can use with gin. It's pretty limitless," Farish says, mentioning her recent discovery of a small distillery in Cornwall that makes a violet leaf gin. "You really have free reign with ingredients compared to other drinks."
Though gin is often thought of as a summertime tipple, Farish is already thinking ahead to the chillier seasons to come after the Kew pop-up bar closes its doors Sept. 7. "I'd like to do a winter gin garden," she says. "Gin makes a great hot toddy with warming winter herbs and spices like ginger, sage and thyme."
- 7 parts (35 milliliters) cucumber-infused No. 3 London Dry Gin (infuse your gin with sliced cucumbers for 48 hours)
- 1 part (5 milliliters) lime juice
- 1 part (5 milliliters) basil and mint syrup (simmer water and sugar to form a simple syrup then add herbs, keep on heat for 5 minutes, strain and bottle)
- Top with freshly pressed (juiced) cumber juice that has been diluted with sparkling water -- 1 part cucumber juice to 10 parts sparkling water
- Fill a highball glass with ice and add the ingredients above, stir, garnish with a slice of cucumber and a sprig of mint.
* Recipe courtesy Jo Farish. Find more recipes at The Gin Garden.
Main photo: The pop-up Gin & Tonics Garden at the Kew Royal Botanic Gardens in London. Credit: Jennifer Hattam
It may be the Puerto Rican version of moonshine, but pitorro is creating a buzz — in more ways than one — in the South Bronx, where Port Morris Distillery has been making this potent drink since 2010.
Childhood friends Ralph Barbosa, 41, and William Valentin, 43, launched Port Morris Distillery (PMD) after visiting Puerto Rico on vacation. Armed with a dream, Master Distiller Tio (Barbosa's uncle Rafael Rodriguez) and a $60,000 budget, PMD is drawing amazing street traffic from celebrities, old-school folks and millennials in search of something unique.
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» New players raise the bar for rum
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"Our families thought we were nuts, but stood by us," said Barbosa, who counts his wife Miriam, an educator, and Valentin's family members as staff.
The only professional experience they had with making spirits was drinking. But, after visiting Puerto Rico on a vacation, they decided they wanted to do something to honor their culture.
Pitorro is a cultural spirit based on sugarcane, and it is created throughout the Caribbean, Central America and South America. It has names like Jamaica shine, clarén in the Dominican Republic, guaro in Honduras, cachaça in Brazil and pisco in Peru.
An old-school approach
Rodriguez's old-school approach, perfected in the hills of Guayama, is to measure everything by eye and taste. Pour your homemade libation onto the ground, light a match to it and watch it burn, all the while noticing its color and how long it burns. This is a test of quality and whether the distillate is tainted or not.
Rodriguez was persuaded to leave Puerto Rico, join PMD and oversee production after the guys tested and showed how perfectly consistent his homemade spirit measured on a hydrometer at 92 proof. 'That's the history of our 92 proof!" Barbosa said.
Once onboard, Rodriguez decided he wanted to age pitorro in wood-cast barrels. PMD's 80 proof anejo is cured by resting the pitorro in wood-cast barrels for less than two years.
"Our pitorro is created with all the detail of a fine wine, but it hits you with a fuller effect," Barbosa said. The taste attracts drinkers of aged whiskey, rum and tequila, as well as those who like mixed drinks. In Puerto Rico, it is mixed into coquito, the local eggnog.
Everything at PMD is handcrafted. Rodriguez's recipe is distinctive. He prefers to prolong fermentation and turn the mash into a beer-wine consistency, giving it 14 to 21 days to cure, as compared to the usual four- to five-day fermentation process applied to most spirits.
"Tio's fermentation process gives our spirit a glassy pearl-look and, most importantly, prevents hangovers," Barbosa said. Every self-respecting pitorrero (moonshiner) knows that without the perlas (pearl-look), the pitorro is no good, he said.
The mash is made of apples, honey, brown sugar, non-GMO corn, yeast and New York City water.
"We fill and label each bottle by hand. We heave big bags of apples onto our shoulders," Barbosa said. They handle their own distribution.
They built their raw first-floor loft space, including assembling the still from Germany. They designed and created a tasting room to feel and look like Old San Juan. The bar is finished with corrugated zinc metal, in typical island style.
They applied for a NYS Farm D license ($127), which allows them to distribute wholesale, sell retail and run a tasting room, according to Barbosa, who quit a job as a superintendent for the New York City Department of Housing. Valentin worked as a sheet metal professional with a local union.
A growing community
"The great thing about the microdistillery business is that we are part of a small yet growing community. We help each other. We are not competitors," Barbosa said.
"I heard a TED Talk by Ralph Erenzo of Hudson, N.Y., who lectured about 'gumption.' He is credited with reforming the New York State Farm Distillery Act. He said that there was no blueprint to start a distillery.
"That's all we needed to hear. Everything we did was on the fly," Barbosa said. In December 2013, after three years of work and getting all the licenses, they launched Pitorro Shine, 92 proof and Pitorro Anejo, both at 750ML & 375 ML.
Barbosa said that branding, word-of-mouth and luck were important factors for this start-up. "We were featured on a local New York TV show that drew one viewer straight to our door," he said.
"That customer, Mercedes Garcia, was our very first customer. She said it sounded like her grandfather's moonshine. Once she tried it she was so amazed that she returned with her family. They loved it too and started spreading the word.
"We call our customers 'members' as we are a growing 'movement,' " he continues. "We have live music, an old-school salsa band every other Friday evenings and home-cooked food."
PMD offers a tasting room by appointment. There are tasting tours every Friday.
Main photo: PMD makes Pitorro Shine and Anejo in its South Bronx distillery. Credit: Jennifer Yip


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News & Events
April 18, 2012
News briefs from across campus
April 18, 2012
Library accepts 60-year archive from key theatrical institution
April 17, 2012
Middle East Educational Weeks culminates with annual Passover Celebration
April 17, 2012
Student volunteers revitalize area school
April 16, 2012
Washington Center honors university for 'commitment to academic quality'
April 16, 2012
Two professors earn Presidential Award for Distinguished Teaching
April 16, 2012
Rainbow Luncheon keynote discusses gay rights issues and activism
April 12, 2012
Groundbreaking ceremony for Weygan Hall honors namesake alumnus
April 11, 2012
CPDC members invited to present at regional, national conventions
April 11, 2012
Bill Strickland talks about running education centers in poor neighborhoods
November 18, 2014
Organization honors those who give students opportunities to present at top national conference
November 14, 2014
Campus marks International Education Week with a series of events
November 14, 2014
Music professor publishes first collection of poetry
November 14, 2014
The first two weeks of November flew by as the weather has been cooling down and classes are heating up. The days have been warm and...
November 13, 2014
Compact opens doors for cooperation, aiding students and region
November 7, 2014
Faculty members parse results of mid-term elections
November 7, 2014
Campus lands on list of most attractive and affordable schools
November 6, 2014
Psychology professor selected as president of professional organization
November 6, 2014
Formal agreements put in place to bring BSU to Yarmouth
October 31, 2014
This last week of October was a warm one and made for a great edition of The Week in Pictures. BSU's unique architecture is captured...
April 24, 2014
Awards for Excellence recognizes 'highest achievement'
April 22, 2014
Head monk, Ven Mongkol Kuapool, seated left, of the Thai Temple in Raynham, with his fellow monks
April 22, 2014
Sustainability is week-long focus across campus
April 18, 2014
Conference brings to campus educators from across the region
April 18, 2014
Regional students visit campus for annual 'Kangaroo'
April 18, 2014
Canadian Studies event puts focus on critical issue
April 15, 2014
Event held to remember the late Seamus Heaney
April 4, 2014
Shea Scholar Tea allows honorees to share research plans
March 31, 2014
Renowned geographer delivers Class of '42 Lecture
March 27, 2014
One Book, One Community event held
BSU In the news
News Briefs
Administrator earns scholarship
Students present, compete at geography conference in N.H.
Forensic team earns several trophies
Professor to study 'permaculture'
Alumna Wins Art Award
Art Professor Selected


text:
A portrait of dancer Tim Persent. Cinematic poem brings an ode to dancers and what they are able to do with their body, by showing what our eyes normally can't see in real time.
Via Rammses, Jimi Paradise
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Knowledge is expandable, so are your heart and mind...:-) Kamon (Diane)
August 28, 2013


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Part Time Jobs in Callahan, Florida ( FL )
If you're looking for part time jobs, student jobs or jobs for teens in Callahan, Florida, you've come to the right place! Chances are that GrooveJob.com has the right job for you and wants to be your only source for finding part time jobs in Callahan, Florida.
We've got plenty of part time and summer jobs in Callahan, Florida. Check out the list of employers below who are accepting applications for part time jobs in your town. Remember to check back with Groovejob.com on a regular basis. We add new part time job listings to our database every week, so you'll find new opportunities every time you check back with us.
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Sales Consultant - East Xfinity - Jacksonville, FL Part Time Job
…television and movies. Comcast brings to life the best of what's to come. This is a PART TIME retail SALES job. Good paying job...
Jacksonville, FL
Housekeeper Part Time
…include the following: Other duties may be assignedDemonstrates and promotes a strong commitment to providing the best possible...
Jacksonville, FL
Part Time Merchandiser - Jacksonville Westside
Come grow with us as a Part Time Merchandiser and play a key role in delivering superior in-store customer service You will excite and...
Jacksonville, FL
Package Handler - Part - Time
UPS is hiring individuals to work as part - time Package Handlers . This is a physical, fast-paced position that involves continual...
Jacksonville, FL
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…up to 50 pounds on a regular basis. * Must be able to push/pull up to 250 pounds frequently Job Type Part - time Job Classification ...
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Job Description GetMedicalJobs.net is staffing for Part - Time and Full- Time Pharmacy Technicians. We are looking for individuals who...
Jacksonville, FL
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Jacksonville, FL
PM Server - Part Time
…certification (TABC/TIPS). * Must have Food Handler permit (where applicable). Job Type Part - time Job Classification Hourly ...
Jacksonville, FL
Turndown Attendant - Part Time
…and occasionally 50 pounds. * Ability to push and pull housekeeping supply cart. Job Type Part - time Job Classification Hourly ...
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Home Caregiver - Live-in, Hourly , Overnight
…Our founder, Jean Griswold, started Griswold Home Care, a caregiver referral company, after seeing the unmet needs of members of her...
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…of our customers and in accordance with our Quality Standards. This is a part time position **Responsibilities:** * Ensure that all...
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Req# 163712BR Position Title Sprint Retail Sales Part Time Position Summary A Sprint Retail Sales opportunity connects you to a job...
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5 Ways fast food is killing your kids
We all know that fast food is bad for us, however, most of us still indulge in the unhealthy stuff despite knowing its consequences. This corncerns me particularly because that means by default we are also feeding it to our kids. Now, I'll be the first to admit that growing up I loved making trips to McDonalds or Wendy's.
But as I got older I took control of my health and eliminated fast food completely. It is especially crucial to teach your kids the dangers of them if you want them to live a long and healthy life.
Read more ¿Qué más?: The 8 Most outrageous fast foods EVER
Fast food is the go-to for many parents because it is easily accessible and cheap which is ideal for families who are looking to save a buck and feed all their children. The issue is the food itself is questionable, lacks nutrients, and is partially to blame for our country's obesity epidemic.
If that wasn't bad enough, there are plenty of more reasons we should STOP feeding our children this junk! Trust me, after you read this list, you will no longer be taking your kids to these joints.
Future health problems: Studies have shown that kids who regularly eat fast food are at a higher risk of developing illnesses such as asthma, heart disease, diabetes, and other health problems. The damage the food causes now can even affect them when they are older.
Fast food is brainwashing you kids: Social media, TV, and other forms of technology, allow fast food companies to promote themselves anywhere your kids frequent. Whether it's Facebook or their favorite TV channel, they are faced with ads for fast food. A study 2012 study found that preschoolers were being exposed to over 1,000 ads a day of fast food chains.
Eating extra calories: A shocking report found that when kids eat fast food, they are eating more calories than when they have a homecooked meal. Young children are taking in 160 extra calories while teens are eating 310 calories more than they should.
Damages their immune system: If your child isn't eating whole grains, fruits, vegetables and other food with nutritional substance, they most likely have a weak immune system.These foods provide macro and micronutrients the body needs to fight off diseases, that fast food lacks.
Affects school performance: A study done on 12,000 students found that those who ate fast food several times a week performed worse on exams compared to kids who didn't. The lack of nutrients also made them more susceptible to depression, being tired, and having low self-esteem.
Image via Thinkstock
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Thank you for this post. Recent studies have shown that fast food have new harmful like causing prostate cancer, Alzheimer's and depression


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Sunday 21st Dec
7.30pm – Lessons & Carols
24th Dec Christmas Eve
6.00pm – Family Carols – join for a friendly celebration in Church
11.00pm – Christmas Eve Eucharist
25th Dec Christmas Day
8.00am – Holy Communion
9.30am – Christmas Eucharist
"The Prince of Peace"
WORSHIP SERVICES draw on a rich heritage – in an Australian culture.
Church's HISTORY is intimately entwined with the early settlement of Randwick
First proclaimed municipality in NSW.
St. Jude's is a beautiful church within a rare precinct of historic and modern buildings, expansive grounds and cemetery.
From St Jude –
"Mercy, peace and love be yours in abundance" – Jude 3
Greg Job – Rector St. Jude's
External view of the church used with kind permission by Bruce Smith


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General Tools Drive Pin Punch Set Extra Long 5-Piece Steel
Product #: 198012 General Tool #: SPC76 UPC #: 038728310507
Product Information
Includes 1/8", 3/16", 1/4", 5/16", 3/8" diameter punches that have a 3-1/2" long drive pin section, with a 4-1/2" long knurled body. Made of hardened tool steel and meets government specs. Includes vinyl case.
Technical Information
Conforms to government specifications GGG-P-831E
Made of tool steel, hardened and centerless ground
Knurled body is 4-1/2" long and the drive pin section 3-1/2" long
For use on work not accessible with shorter punches
Set contains five punches, one of each size, in a vinyl case
1/8", 3/16", 1/4", 5/16", 3/8"
Technical Information
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Days Out
Christmas Shopping
The countdown to Christmas is on, and we want to make sure your shopping is as stress free as possible.So avoid the hassle of parking and the worry of parking costs and catch your local bus service this Christmas. With so many quick and convenient...Read More
Christmas Pantomimes
It's behind you....! Pantomime season is back once again, with all your favourite shows here the West Midlands for you and your family to enjoy over the Christmas holidays, with your local bus service taking you there.Read More
Festive family fun
The Christmas celebrations are already starting around the West Midlands, so whether you're meeting Santa, visiting the Sea Life Centre or singing carols with the Salvation Army there's something for all the family this Christmas.Read More
Coventry Transport Museum
Coventry Transport Museum, Millennium Place, Hales Street, Coventry, CV1 1PN
Tel: 024 7623 4270
Website: www.transport-museum.com
The largest collection of British Road Transport in the world with 240 cars and commercial vehicles, over 200 cycles and 100 motorcycles.Read More
Shopping and more at Touchwood
Visit Touchwood for award winning shopping and entertainment located in the heart of Solihull.Read More
Jewellery Quarter
This unique area dates back over 250 years and is still home to over 400 jewellery businesses. A designated conservation area with over 200 listed buildings, it is a proposed World Heritage Site. It has been described by English Heritage as a unique historic environment...Read More
Wolverhampton Art Gallery
- Lichfield Street
- Wolverhampton
- Tel: 01902 552055
Recently refurbished, family friendly art gallery with exhibitions and events for all.Opening times: Monday - Saturday, 10am - 5pm (closed Bank Holidays)
Admission: FREE
For more information see http://www.wolverhamptonart.org.uk
National Express West Midlands buses to Wolverhampton Art Gallery:
- All buses to Wolverhampton City ...
Star City
The West Midlands most exciting leisure and amusement centre. StarCity is one of the country's largest leisure destinations with a cinema, bowling, a health club, the UK's largest casino.
There is also a range of restaurants offering Spanish, Mexican and traditional English dishes. Recent...Read More


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The house that I am about to close on is set on an all wood foundation. It's five years old, and I have concerns about future settling, resale value, and foundation life expectancy. Can anyone give me advice concerning specifics of this type of foundation construction (stuff I should check on or look into). Thanks in advance.
- Forum >
- Miscellaneous >
- Are treated lumber foundations durable
A treated wood foundation is superior to an untreated one. Check the masonry pillars on which the wood beams rest to make sure they have galvanized metal tops on the concrete pillars which tend to discourage moisture and termites. Pressure treated wood is generally good for at least 30 years.
Wunder, Maybe I should clarify what I am talking about. There is no concrete or brick involved in the foundation at all ... just treated lumber. 30 years is not much for a foundation to last ... only about the life of the loan itself.
The most important factor in a treated wood foundation is the drainage system around the base of the house. It should be on several inches..to a foot of gravel/rock with a good sump pump system....battery backup makes sense. Treated wood is going to rot if it gets and stays damp. Keep it dry and it should last. Drainage systems often get roots and heavy rains and shifting earth problems, but if you keep trees and large woody plants away from the foundation, keep a good slope from the foundation to a natural drainage path three or more feet outside the house outline, and maintain your sump system well, you should not have a problem at the end of 30 years or more.
Much depends on your location and soil type. I have 4x4 posts on my deck that are thoroughly rotten on the INSIDE after 14 years. (This is near Raleigh, NC. where we have very acid soil.) Because the vendor says they're rated for 30 years won't make it so. And who wants a house that has a life span of 30 years anyway? You won't be able to resell it. Personally, I would not buy a house that is only supported on wood unless the base under it is solid rock.
I found some information on the subject -- http://www.southernpine.com/permanent.htm
[This message has been edited by rpxlpx (edited July 21, 2000).]
I found some information on the subject -- http://www.southernpine.com/permanent.htm
[This message has been edited by rpxlpx (edited July 21, 2000).]
treated lumber
Flashing Over the New Type Pressure Treated Lumber?
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Cereplast Announces $500,000 In New Revenue And Provides 2013 Outlook
With respect to the Compass Horizon term loan, an arrangement was completed by which an institutional investor will repay the remaining principal and interest owed under the Term Loan.
Working Capital and Liquidity
To provide the Company with the required working capital to continue operations, approximately $1 million in short term convertible debt and equity financing was completed. In order to maximize these new investments, the Company has enacted an operational restructuring strategy which includes a reduction in operating costs. Additionally, the Company has taken aggressive cost cutting measures, which include a furlough for production employees and a reduction in its worldwide headcount to 17 employees.
In order to improve cash flow, the Company adjusted their sales and shipment policy, requiring payment in advance of shipment and reducing terms to less than 30 days for large domestic companies.Inventory Recovery from Delinquent Accounts Receivable Cereplast initiated a systematic strategy to recover their customers' unsold inventories associated with their delinquent Accounts Receivable balances. In September 2012, 22 containers of the Company's Compostable resins were successfully recovered, valued at approximately $2 million. The same strategy will be used to recover available remaining assets across Europe, Italy, Germany and Malta. Intellectual Property Management believes that there is tremendous unlocked value within the intellectual property portfolio of the Company. As the industry continues to evolve, management believes that large conglomerates will begin to make further investments. It is therefore critical to continue to protect the Company's intellectual property while continuing key Research and Development projects. In 2012, Cereplast was granted two patents and is prepared to file an additional five patents in the next few weeks covering both families of resins: Cereplast Compostables® resins and Cereplast Sustainables® resins, including Cereplast Algae Bioplastics™. About Cereplast, Inc. Cereplast, Inc. (OTCQB:CERP) designs and manufactures proprietary biobased, sustainable bioplastics which are used as substitutes for traditional plastics in all major converting processes - such as injection molding, thermoforming, blow molding and extrusions - at a pricing structure that is competitive with traditional plastics. On the cutting-edge of biobased plastic material development, Cereplast now offers resins to meet a variety of customer demands. Cereplast Compostables® resins are ideally suited for single-use applications where high biobased content and compostability are advantageous, especially in the food service industry. Cereplast Sustainables® resins combine high biobased content with the durability and endurance of traditional plastic, making them ideal for applications in industries such as automotive, consumer electronics and packaging. Learn more at www.cereplast.com. You may also visit the Cereplast social networking pages at Facebook.com/Cereplast, Twitter.com/Cereplast and Youtube.com/Cereplastinc. The Cereplast, Inc. logo is available at http://www.globenewswire.com/newsroom/prs/?pkgid=9567
CONTACT: Cereplast, Inc. Public Relations Nicole Robertson (310) 615-1900 x154 firstname.lastname@example.com Investor Relations: Alliance Advisors, LLC Alan Sheinwald 914-669-0222 firstname.lastname@example.com www.AllianceAdvisors.net
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Çonk Coffee
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A display of old radios, cameras and photographs adorns the walls of this small and extremely friendly cafe, which serves Turkish and espresso coffee, hot dogs, sandwiches and the city's best tost s (toasted sandwiches).


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Hoover ®
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A Place of Confinement
The Investigations of Miss Dido Kent
Thwarting her sister-in-law's efforts to marry her off to a decidedly unwanted suitor, the sharp-witted Miss Dido Kent is sent to live with a wealthy hypochondriac aunt and investigates the disappearance of a visiting heiress.
Series that include this title
Publisher: New York :, Minotaur Books, A Thomas Dunne Book,, 2013.
Edition: First U.S. Edition.
Characteristics: 414 pages ;,22 cm.
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