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This summer, as London welcomes visitors from around the globe for the 2012 Olympics, the Jewish Museum tells the stories of refugees who have come to London in very different circumstances – to flee from situations where their lives were in danger.
Photograph by Ian Lillicrapp �Jewish Museum London
The exhibition shows evocative photographic portraits of the refugees in their London homes and objects that have special meaning for them. Further refugee stories are explored in a film and animation.
In partnership with Kingston University London and the Refugee Council
For the exhibition we have been extremely lucky to have had the support of three Student Ambassadors from Kingston University London. Find out more about their own stories here
Enter our NEW Flickr photography competition for children and young people!
Be inspired by our new special exhibition World City: Refugee Stories and submit a photograph to our Flickr group responding to the themes of the show and show us what home means to you.
Visit our Facebook page for World City: Refugee Stories events listings and follow us on Twitter for all the latest news! Use the #WorldCity when you are talking about the show!
This exhibition will be accompanied by an exciting and wide-ranging programme of events at the Jewish Museum, in Camden Town, including practical workshops, talks and family activities.

subset: commoncrawl


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Nov 6, 2012 at 3:57 pm
Thanks for the nice comment about my '68 Firebird. Good luck with your project
Jul 11, 2009 at 1:55 pm
Thanks for all the nice comments!! I need to get on here more often and get some new photos!
Jul 4, 2009 at 7:04 am
OMG thanks for all the comments thats a pretty sweet dodge you got there yourself. I spent last weekend at a dodge show..My friend has a dukes I never rent I always drive the vette It has over 223,000 miles on it now enjoyed every mile.. Thanks again...


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Style # 197045
Marrow edge, neon stripes and oversized neckline give this bebe logo look a sure shot of cool. Made from soft lightweight fabric with some elasticity. Try it with anything from denim short to jeans.
- 70% rayon, 30% polyester.
- Center back to hem: 24" (61 cm).
- Hand wash.
- Made in USA.
- Model is 5'9" and wearing a US size S.


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Dr. Tom Prichard blogs on WrestleMania, Punk & Paul Bearer
Passing along my latest blog. Use it how you want for your respected
sites. Thanks for any promotion you're willing to give.
DrTomPrichard.com for full read and other blogs.
"On April 6, join Jordan Coulson and I for a Wrestlemania pre show
live from Queens NY @ 1 PM! Check out www.wrestlemaniapreshow.com and
@maniapreshow on Twitter. Presented by Vegas Fuel.
I love this time of year. WWE will put on a tremendous show and set
the bar higher each year at Wrestlemania. Truth is stranger than
fiction. Putting matches together and letting them evolve
organically can cause twists and turns no one could imagine. The best
laid plans are never set in stone and even then there?s no telling
what will happen?
Many of us were saddened by the death of Paul Bearer. When CM Punk
interrupted The Undertaker during RAW and stole the urn at the end of
the show, people were outraged at the disrespect and lack of class by
WWE. Now the urn and Paul Bearer?s memory will be used to help the
build up for Taker VS. Punk at Mania. How could they!
They could because all involved from WWE to Taker and Punk understand
how much Paul Bearer meant to the business and his passion will never
die. What a fitting tribute to a man loved and respected by all to
play a role in one of the most important Wrestlemanias ever. I
realize saying ?this is the greatest, most important, super special
show of ALL time? is equivalent to ?this is the oldest I?ve ever been.?
Every Wrestlemania is supposed to be better than the last. I was
looking through some old Houston wrestling programs and was amazed at
how many ?Greatest Card EVER? were advertised. The words ?Greatest?
and ?Ever? should be used sparingly in my opinion. Too many times
?greatest ever? won?t live up to the hype.
Taker VS. Punk would have been special anyway. The element of losing
the man that had so much success along side The Phenom adds a new
dimension to this match. 20-0 is a perfect number. 21-0 is incredible
because of what that ?1? will now stand for. The emotion is real and
can be felt by those watching. What a better way to be a part of
something so real, so raw and so intense. I don?t know anybody who
can do it better than CM Punk and The Undertaker."


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Team Uniforms
The team uniform for both baseball and softball consists of a navy blue and orange Jersey with number and General's Highway marking in white and a navy blue and white fitted baseball cap. Players will also get one pair of Gray Pants.
General's Hwy Registration Fee covers the following:
* 1 Hat
* Navy Blue and Orange Jersey Top
* 1 Pair of Gray Pants
* Team Catchers Equipment
* League Fees
* Umpire Fees
* Insurance Fees
** Jerseys and Pants will be collected at the end of the season.
Players and Family
* Cleats
* Athletic Supporter
* Bat
* Glove
* Batting Helmet (for sanitation purposes) Should be Navy Blue in color.
Players in Baseball are not required to wear cleats. However, it is recommended, if you do wish to get cleats first check our new equipment exchange listing on our web site (click HERE) which allows you to exchange with other players. Cleats must be rubber if worn.
All male players must supply and wear a cup.
New Privacy Policy


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For a long time, the cure for diabetes type 1 and type 2 has relied on agonizing insulin shots for patients or insulin infusion via mechanical pumps. Regarding this, experts have been creating artificial pancreatic beta cells with the he…
Production, means the output of Anorthite
Revenue, means the sales value of Anorthite
This report studies Anorthite in Global market, especially in North America, Europe, China, Japan, Southeast Asia and India, focuses on top manufacturers in global market, with capacity, production, price, revenue and market share for each manufacturer, covering
- Adinath Industries (India)
- Asia Mineral Processing Co. Ltd. (Thailand)
- CVC Mining Company (India)
- Eczacibasi Esan (Turkey)
- El Waha Mining & Fertilizers (Egypt)
- Gimpex Ltd. (India)
- Gottfried Feldspat GmbH (Germany)
- GP Minerals (India)
- Imerys Minerals Ltd. (United Kingdom)
- I - Minerals, Inc. (Canada)
- Incusa Industrias Del Cuarzo, S.A (Spain)
- Kaltun Madencilik Sanayi ve Ticaret A.S (Turkey)
- LB MINERALS (Czech Republic)
- Mahavir Minerals Ltd. (India)
- Manek Minerals (India)
- Matel Hammadde Sanayi ve Tic. A.O., (Turkey)
- Micronized Group (South Africa)
- Minerali Industriali Srl (Italy)
- Pacer Corporation (US)
- Purin Mineral Group Company Ltd. (Thailand)
- The QUARTZ Corp. (France)
- Sibelco Nordic AS (Norway)
- Sun Minerals (India)
- Unimin Corp. (US)
- United Group (India)
Market Segment by Regions, this report splits Global into several key Regions, with production, consumption, revenue, market share and growth rate of Anorthite in these regions, from 2011 to 2021 (forecast), like
- North America
- Europe
- China
- Japan
- Southeast Asia
- India
Split by product type, with production, revenue, price, market share and growth rate of each type, can be divided into
- Glass Grade
- Ceramic Body Grade
- Glaze Grade
Split by application, this report focuses on consumption, market share and growth rate of Anorthite in each application, can be divided into
- Glass
- Ceramics
- Fillers


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|Episode Description
|Tuesday, Mar 18, 2014 - 9:00 AM
"The Dinosaur Problem/The Beethoven Problem"
The Dinosaur Problem - Prehistoric Valley. When Peg and Cat get lost riding dinosaurs through a prehistoric forest, they use a diagram to find their way to safety before the Baby T-Rex catches up to them. Primary Content: Following diagrams; Secondary Content: Patterns. D
Mountain Time
|More on IDAHO (MT)
|No upcoming shows in database
|Previous on IDAHO (MT)
|No Past shows in database


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16 Aug 2013 07:58:02 AM
And Now They're Fired: Gracie, Magalhaes, Herman, And Three Other Fighters Removed From UFC.com Roster
(*yawn*…damn, I was having the most incredible dream. I was being held in the arms of a beautiful woman. She had this long, blonde braid that was tickling my-OH MY GOD, NOOOOOOOOOOO!!!!" / Photo via Getty)
It's been a while since the UFC has had a good ol' mass bloodletting, and it looks like the UFC sent out the firing squad this week, with a half-dozen struggling fighters removed from the UFC.com roster after recent losses. Let's run 'em down…
Roger Gracie: Gracie's contract wasn't renewed after his uninspiring loss to Tim Kennedy during his Octagon debut at UFC 162, officially making him the third-straight Gracie to go "one and done" in the UFC.
Vinny Magalhaes: Vinny's 14-second knockout loss to Anthony Perosh at UFC 163 made it two defeats in a row for him — following a decision loss against Phil Davis in April — and dropped his overall Octagon record to 1-4, through two stints in the promotion. Last week, the TUF 8 finalist claimed he would retire from MMA if the UFC dropped him. So…good luck, man.
Dave Herman: Four-straight stoppage losses and two failed drug-tests for marijuana — few fighters have had poorer showings in the Octagon than Pee-Wee. It's a mystery why he even got a chance to fight Gabriel Gonzaga at UFC 162 in the first place, but a 17-second KO loss sealed his fate for good.Read More DIGG THIS


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|2009-04-04, 13:40
|Link #201
Not Enough Sleep
Join Date: Nov 2003
Location: R'lyeh
Age: 42
|2009-04-04, 16:51
|Link #202
Go Chrome or Go Home
Join Date: Feb 2007
Location: Imperial America
Anyway, this manga continues to impress me. Who would think that a story that contains mostly talking, drawing, meetings and paperwork could be so engrossing.
|2009-04-04, 21:45
|Link #204
Le fou, c'est moi
Join Date: Dec 2007
Location: Las Vegas, NV, USA
Age: 29
|2009-04-04, 22:55
|Link #205
Senior Member
Join Date: Feb 2009
Age: 29
Well love may be too extreme, I felt that the romantic tones in his uncle's story were very bittersweet which makes me want him to succeed, I guess their relationship is somewhat like misato and kaji but with less issues. Yes in recent chapters I've found the romance to be a lot more dull than earlier when it was fresh, now its just plain awkward at times especially when takagi is basically acting as bruja or go between.
|2009-04-05, 15:20
|Link #206
Senior Member
Join Date: Aug 2008
I also want him to succeed where his uncle failed but its like what Irenicus said in the above post "I can't help but feel that Azuki will dump him with a straight face the moment they achieve their "dream." because comeon if you don't talk enough the charm is gonna get less effective and their attraction towards each other is bound to lessen. If Azuki's mom could dump his uncle, I guess the daughter can do the same
|2009-04-05, 15:39
|Link #207
Senior Member
Join Date: Feb 2009
Age: 29
this is a freaking manga, in real life yes, but whereas there is this history, his uncle her mom, yadda yadda, its a story and the premise is an interesting idealistic look at a love. Is it the social norm? no, is it even somewhat practicle? no. But for the sake of the story early portions were endearing, where as now it just plays out as awkward in current social standards of courtship.
|2009-04-05, 19:05
|Link #208
Go Chrome or Go Home
Join Date: Feb 2007
Location: Imperial America
|2009-04-06, 00:19
|Link #209
Senior Member
Join Date: Feb 2009
Age: 29
why does it matter? the mangakas clearly like this idea of untainted love, and are using it. Doesn't make it any less real, it just shows you what type of people Mashiro and azuki are, and with takagi, he and satsuki act as a foil, basically its to contrast two differing types of relationships albiet one is farfetched in reality while the other is to social norms. And Mashiro's Uncle and Azuki's mother were not friends, they just were aquainted with each other through class. Similar to Mazuki.
|2009-04-06, 01:48
|Link #210
Le fou, c'est moi
Join Date: Dec 2007
Location: Las Vegas, NV, USA
Age: 29
Let me put this clearly: I'm the idealistic type. I'm the kind of idiot who believes in True Love and Soul Mates and Passion and pink skies and fluffy clouds all that sort of thing. I'm the airhead whose favorite song is Kiss Me from Sixpence None the Richer. I can't stand overly realistic relationships in my manga or the ones where they get all complicated and tangled up. I like the perfect happy endings straight from Jane Austen. I'm supposed to be the one loving their "pure love."
And I thought it was cute. For the first few chapters.
But now I feel nothing when the topic of their "love" comes up. It just feels so fake, so empty, like a statement of an empirical fact rather than any sort of passionate, idealistic love. It's like the authors put it there just because it was supposed to be there; like they forgot for a while writing about more interesting things and come back to it because someone -- their editor? Ha! -- reminds them that it was there. If that's what you don't feel, fine, but that's what I feel -- and I think what a lot of other people feel as well when they read the manga.
|2009-04-06, 12:14
|Link #212
Senior Member
Join Date: Aug 2008
Yeah i think the same thing as at first it was cute and idealistic but now its just is and if I am not wrong they are already starting to drift apart which will eventually result in what happened with his uncle. I mean, what's wrong with even talking on the phone, that's just plain stupid if you dont even talk when you can't see each other
|2009-04-06, 15:57
|Link #213
Join Date: Dec 2005
|2009-04-06, 16:18
|Link #215
Senior Member
Join Date: Feb 2009
Age: 29
The relationship is pretty benign at this point, but there was some genius in the begining like the scene were she says she'll wait forever, unlike her mother. I understand how now its worn off, then novelty and the cuteness, but the story is still young give it time. I actually wasn't all that into most of the romance going on in Ichigo 100% till a lot later in the series. It really just depends on how this all plays out.
|2009-04-10, 16:13
|Link #216
Senior Member
Join Date: Feb 2008
Wow, chap 33 is out. What an intense chapter. 2 newbies and 2 veteran. One of the newcomers will be out. I seriously still think that's Ashirogi will not be accepted. After all this, if the next chapter all they're gonna do is screaming "hell yes," it would feel really not right.
|2009-04-10, 17:05
|Link #219
Looking for ONE PIECE
Join Date: Oct 2007
Location: Sleeping Forest
taht is sooooooooooooooooo wrong. i kept getting a feeling that this would happen but, when it actully happen it's just so fustrating. as i was reading it i kept trying to go to the last page but, always held back.
i think Fukada will be the one that is out. they were saying about how it was all the same. after reading this chapter Aoki has a huge chance IMO.
|manga, shounen
|Thread Tools


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Blade & Soul FairyLand - Share Everything About Blade & Soul
last updated on: 25/09/16 08:52AM
How to Change the Albion Online's Focus to PvP as Promoted
Rate this post
So currently anyone can gather any materials without using LP reasonably fast. It would take roughly a day or two for one of the types at a time. If you decide to use LP as of today, you cripple your character's legs in other areas. A lot of people unfortunately has experienced this, and more will too in the release. With gatherers for base-materials (wood, ore, fiber etc.) you'll need people that can bring in gems, runes, souls and essences for yourself / your guild. Those would be the current PvE players that grind for fame towards higher gear. These are the people that will be PvPing in open world or in GvGs. So with the combination of all of these, you'll be able to supply the guild / yourself rather easily.
How ever, everyone that wants to PvP have to spend countless of hours grinding the same mobs to progress to the next tier, that the gatherers already had the materials for a long time ago. With 13 tiers of gear equipment, and only mob tiers up to 7 (8 bears), this becomes tedious considering the minimal time spent PvPing compared to PvEing. So most players will feel like they have to keep PvE-grinding for high progression due to their opponents doing the same. You'll never get rid of the few players that will do anything to stay ahead of their opponents, and this enforces everyone else to grind the same. Most GvG players know how tedious this is, and how little open world PvP they actually get to be a part of.
Here's a solution:
1. Gathering has to become hard again, as in the release of the CBT. And LP should be removed in general, for all types of progression. Making gathering hard again and removing LP will allow anyone to grind any or all types of gathering, and the groups that plan out specific players to do one type each will get ahead. This promotes guild planning and strategy. For solo players, you'll be able to sell your materials so you can buy the rest to craft your own gear. In order for this to be fair for everyone, there has to be equality in how many material-nodes there are on the map, and animal leather has to be respawning with the standard 3/15 + the remaining yield it had last time it died, if it didn't get skinned.
2. Crafting gear should require progression to unlock higher tiers, which will be at the same ratio as gathering. This makes it so you'll have to use the low-tier materials in early stage of the game, not just jump to the highest tier once the gatherers have reached them.
3. Making PvE a necessity by keeping gems and runes in the drop-table of mobs. This way you don't have to grind for fame, but you have to grind for more mats to provide more gear, so you can PvP more.
You'll eliminate the boring part of the game, that almost everyone hates, and have to do 90% of their play-time. I'll gladly PvE for more materials, and once I feel comfortable with my amounts, I'll go back to crafting the sets and start PvPing again, which should be the main focus.
4. Essences from territories. When enchanted materials become average for most gatherers, essences will be needed. This makes GvGs more important, as more people will be using enchanted gear than currently. How ever, mage's essences needs to be balanced with hunter's and warrior's (the amount of territories). Otherwise it's okay.
5. Souls are gathered in Hellgates, and hellgates will be T5 elite mobs. This promotes more 5v5 (v5?) PvP as well as high-risk high reward content. It would how ever, be nice if it was 5v5v5 and a lot bigger, so you don't wait for 10 minutes for another group to join in. Even if another group joins in, you can kill them in less than 2 minutes, and then still have to wait for another 8 minutes. Just doesn't help the content, as people get bored of waiting.
With all of these suggestions mentioned above, I think you'd have a really good game that promotes PvP, both GvG and Open World.
Today it's more the zerg guilds that are promoted, and the most grinding players in GvGs. The rest feel a bit left aside. Gatherers barely taste PvP, crafters mainly sit in territories / cities and the rest are farming pocket mobs for 10-30k fame an hour till they maybe one day hit 8.3 when the top players are 7.6/8.6.
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Listen to today's episode of StarDate on the web the same day it airs in high-quality streaming audio without any extra ads or announcements. Choose a $8 one-month pass, or listen every day for a year for just $30.
You are here
Dog Days
The second-brightest star in the sky is starting to emerge from the glare of the brightest. According to centuries-long tradition, that brings to an end to Dog Days of summer.
Sirius is the brightest star in the night sky. It's just climbing into view in the morning glow of the brightest star in the daytime sky — the Sun. Sirius is quite low in the east-southeast a little before sunrise. It's best seen from the southern tier of states, although it'll pull into better view from the northern states during August.
Sirius is the leading light of the constellation Canis Major, the big dog, so it's also known as the Dog Star. And that's where we get the name for this part of summer — the Dog Days.
Sirius makes its closest approach to the Sun during the summer, disappearing for a few weeks in the Sun's glare. In ancient times, it returned to view in the morning sky by early July — just as the weather was reaching its hottest. It seemed logical that Sirius was the cause — its light and heat added to the Sun's to bring things to a simmer. So the people of ancient Greece and Rome named the period of the year after Sirius returned to view in the morning sky in the star's honor.
Thanks to an effect known as precession, over the centuries the stars shift position with respect to the Sun. So Sirius now returns to view a few weeks later, with the heat in full force at mid-northern latitudes — the Dog Days of summer.
Script by Damond Benningfield, Copyright 2012
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'13 Health Care Year of Determination
March 25, 2013 by Justin Leighty · Comments Off on '13 Health Care Year of Determination
Editor's Note: The following news release comes from the National Association of RV Parks and Campgrounds (ARVC).
Regardless of what you think about the Patient Protection and Affordable Care Act (ACA), which was signed by President Obama on March 23, 2010, there is no question any longer that it is the law of the land. The U.S. Supreme Court has upheld its constitutionality. And now, all the deadlines and requirements related to health care and health care insurance imbedded within the law are poised to kick in.
For America's small business community, which includes nearly all of ARVC's approximately 3,000 members, calendar year 2013 is being called by some as the "year of determination."
That is, businesses must determine whether they are "small" or "large" under the ACA, and this determination in turn generally depends on the number of full-time employees.
In 2014, employers will be expected to know whether or not they are "large" or "small" so that they can comply with the law. This article focuses mostly on the ramifications for "small" businesses since most ARVC members fall into that category.
Generally, "small" businesses are those with fewer than 50 full-time employees (FTEs). FTEs are individuals who worked an average of 30 hours per week (130 total monthly hours). Part-time employees' hours are converted into FTE employees to determine employer size. For example, if six employees worked five hours per week, they would count as if the company had one additional FTE.
It should be noted that under ACA, an employer is not considered "large" if it has 50 FTEs for 120 days or less during the calendar year. The Internal Revenue Service and Department of Labor are expected to provide additional guidance on determining seasonal workers. Through 2014, employers are permitted to make a "reasonable, good faith interpretation" of the term "seasonal employee."
The ACA does not require small businesses as defined under ACA to provide health care insurance. However, beginning on Jan. 1, 2014, small businesses with 50 or fewer FTEs will be able to purchase coverage through the Small Business Health Options Program (SHOP) exchanges.
These exchanges are competitive marketplaces where small businesses can find health coverage from a selection of providers, and pool their risks and thereby lower their administrative costs. Open enrollment through SHOP exchanges begins on October 1, 2013. Employers with up to 100 FTEs will be able to participate in SHOP beginning in 2016. States may limit the small business definition to no more than 50 FTEs until 2016.
Furthermore, the ACA offers tax credits for eligible small businesses that choose to provide health insurance for their employees. To qualify for a small business tax credit of up to 35 percent (25 percent for non-profits), the business must:
- Have fewer than 25 FTEs.
- Pay average annual wages of less than $50,000.
- Contribute 50% or more toward employee health insurance premiums.
In 2014, the tax credit increases to 50 percent (35 percent for non-profits), and is available to qualified small businesses which participate in the SHOP exchanges. Small businesses can claim the credit through 2013 and for two additional years beginning in 2014.
In contrast, beginning in 2014, businesses with 50 or more FTEs (or full-time equivalents) that do not offer affordable health insurance that provides a minimum level of coverage to substantially all of their FTEs (and their dependents) may be subject to an employer shared responsibility payment if at least one of their FTEs receives a premium tax credit to purchase coverage in an insurance marketplace or exchange.
If a business is at or near this threshold level of FTEs, it is important to understand how the rules may apply and how the shared responsibility payments could be triggered.
Stated another way (from the perspective of "small" businesses under ACA), employers with fewer than 50 FTEs are exempt from the new employer shared responsibility policies, and they do not have to pay an assessment if their employees receive tax credits through an exchange.
Finally, since some ARVC members are self-employed and may have no employees, it is important to note that the self- employed will be able to purchase health insurance through individual exchanges beginning on Jan. 1, 2014.
Attorneys Weigh In on Health Care Reform
June 19, 2012 by Justin Leighty · Comments Off on Attorneys Weigh In on Health Care Reform


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The Digital Reader is a news blog covering publishing, indie authors, ebooks, and ereaders.
Read more >>
I can tell you which of the seven bookshelf plugins are the best, why your site just crashed, and where you're going wrong with your mailing list.
Find out more >>
Please let me tell you my story, how I work, and what I can do. (At 900 or so words, it will be a quick read.)
Pull up a chair >>
Copyright © 2018 The Digital Reader


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i'm a beginner DM trying to get a fantasy game going online.
i need more PCs. want to join? come look at my page!
the setting and adventure types are wide open. i take requests.
the link is in my profile.
Hey man, i'm trying to get an online Star Wars game going.
I've already got two people ready to play, we only need one more to start.
It's set in the Rebellion Era at the exact start of Ep. IV
If you're interested, send me a message and I'll fill you in on the details.
You might wanna be quick though, I'll be sending out multiple messages to different people so i can finally get this game up and running.


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Nog with a Vieux
|Eggs, Dairy, Beverage Alcohol, Fruits
|Day Part
|Menu Part
|Cuisine Type
Source: bartender Ludinda Weed of Cure and Sylvain, Tales of the Toddy 2011
Sweet vermouth, bourbon, brandy, Benedictine, Peychaud's and angostura bitters in addition to a mulled wine reduction sauce turn out a beautifully spicy New Orleans' style eggnog.
3/4 oz. Cocchi Torino sweet vermouth
3/4 oz. Pierre Ferand 1840 Cognac
3/4 oz. oz Buffalo Trace bourbon
1/2 oz. Benedictine
1/2 oz. Mulled Wine Syrup*
3 dashes Peychaud's bitters
3 dashes angostura bitters
1 cream
1 whole egg
Fresh nutmeg
Cinnamon stick
*Mulled Wine Syrup
750 mL (1 bottle) house Cabernet Sauvignon
2 cinnamon sticks
5 peppercorns
5 cloves
5 crushed cardamom pods
3 star anise
1/4tsp ground nutmeg
1 orange
2 cups sugar
- Combine all ingredients and shake rigorously without ice with the spring of a Hawthorne Strainer (or use a blender).
- When the ingredients are thoroughly integrated, shake with ice and strain into a festive rocks glass.
- Grate fresh nutmeg over the top. Serve with a cinnamon stick.
Mulled Wine Syrup
- Combine wine and spices in a pot. Add the entire peel of orange and 1/2 of its juice.
- Reduce liquid by 1/2 over a low-medium heat, stirring frequently.
- Add sugar, allow to cool, strain.
The mulled wine syrup can be replaced with a rich simple syrup. The cocktail with have less spice, but will be no less delicious.


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Full review with all pictures in context here: http://uhockey.blogspot.com/2009/02/f... TEXT only below.
"The Best" is an interesting concept to me – especially in a subjective realm like the arts; whether visual, music, or culinary. What makes Dali or Picasso a genius? What makes Zeppelin better than the Who? Who decides that what Thomas Keller is doing in Yountville is better than what Trotter is doing in Chicago or Alex Stratta is doing in Vegas – What makes The French Laundry the best restaurant in the country – and perhaps the best in the world? On December 17th my mother graciously spent a great deal of time on the phone in order to secure me reservations on February 17th to find out. Subsequently, after much e-mail and phone discussion with the incredibly gracious staff the decision was made to further enhance the experience by requesting an extended menu to be crafted by Chefs Keller and Lee.
Arriving in San Francisco on the 15th we'd already dined at Gary Danko, One Market, and Boulevard prior to our trip north to Muir Woods, Napa, Sonoma, and Yountville yet the true goal of my visit was to experience Keller's magic – first for lunch at Bouchon and then for Dinner at The French Laundry. Having already tasted the Bouchon experience in Vegas and NYC within the past year, I knew what to expect and was not let down despite having to watch my portions in preparation for the meal ahead. After lunch we snapped some daytime pictures in front of the beautiful old laundry house as well as a few of the back lot and the beautiful (albeit rain soaked) garden across the street. After browsing Yountville for a bit we then visited the Petrified Forrest, Berringer Winery, and the Culinary Institute of America before returning for dinner – it was dark and I was glad to have gotten my photos early.
Entering through the famous blue door I was instantly met by the small waiting area and when I announced my name to the hostess I was met with "Of course, we've been expecting you" and was led to my two-top prepared for one along the back wall near a window downstairs. Sitting down I smiled at the trademark clothespin attached to my tri-folded envelope and water (flat or sparkling – I chose flat) was poured from a large glass bottle. Minutes later the sommelier arrived and offered me complimentary champagne – though not a drinker I partook in this and actually quite enjoyed the flavor, though the name escapes me. The sommelier notably stopped by again later and noted that even though I was not a drinker, he would be glad to formulate any sort of drink pairing I might desire to go with my meal – graciously I declined, but the effort was appreciated.
Another few moments passed and I gazed around at the other couples dining before my head-server, Ruben, arrived and stated "the Chef has prepared a special menu at your request, but if you'd like to see the evening menu I can let you browse that as well." Not wanting to ruin the surprise I declined and Ruben disappeared to the kitchen. Moments later, the first dish arrived, albeit not unexpectedly.
#1 GOUGERES - Savory pate a choux with Gruyère cheese and sauce Mornay. Small as a gumball yet dainty as a dried flower, so dense and packed with flavor that any more might be "too much," this small pastry simply melted in the mouth leaving behind a delicious and creamy gel. I take back what I said before, more would be ideal…lots more.
#2 SALMON CORONETS – Line caught Scottish Salmon with chives and a red onion crème fraîche on a sesame cone. The signature amuse of The French Laundry and every bit as good as the reports. A buttery and perfect cone filled with savory sweet cream and topped with a spicy yet perfect salmon that seemed to cling to the palate well after it was finished. Perfect.
The first two amuses, classically offered before every meal at The French Laundry, were delivered by a young female server who delivered more than half of the evening's dishes with great dignity and wonderful descriptions – I personally find it quite impressive that all servers, male or female, are held to the same high standard of dress as the male patrons – jacket and tie required. In order to better organize this report, I will avoid overly discussing the service and simply note that without overstating, I can say that every single server at The French Laundry was flawless in execution. Despite the small size of the restaurant and myriad servers there was no sense of "hovering" or "rush" to the meal at all. Water was refilled without question, the wine pours of others were always on time, and even long pauses between dishes (anywhere from 6-15 minutes) always seemed perfect to fully appreciate the previous dish.
#3 PURÉE OF BELGIAN ENDIVE SOUP - Granny Smith Apples, Celery Branch and Hazelnuts. The first true dish of the evening, this arrived as a small pile of apples, celery branch, and hazelnuts in the base of a bowl into which the piping hot soup was poured tableside. Complex and rich, sweet yet salty, perfectly textured the soup was a knockout and the triple tiered serving dishes were truly gorgeous. Not quite as good as the soup at Gary Danko two days prior, but a take on Endive that I'd have never expected. Brilliant, warm, and a great start.
#4 "OYSTERS AND PEARLS" - "Sabayon" of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar. When the mother of pearl spoon arrived I knew what was coming and I must say I was a little concerned. Not a fan of Oysters and minimally experienced in caviar tasting I honestly did not know what to expect, yet these worries disappeared the moment I tasted the first bite. Having read the TFL cookbook I realized the small oysters were trimmed and cooked with the trimmings used in the sabayon and despite the expected brininess, the tapioca's subtle cream perfectly offset the salty caviar which each popped on the tongue like an experimental mg dish. Flawless and dainty, perhaps I'm more of a fan of oysters than once thought.
#5 TARTARE OF JAPANESE KANPACHI - Compressed Cucumber, Perilla Shoots and Niçoise Olives. The texture of the fish was quite firm, and its dainty flavor was perfectly complimented by the cucumber and mild olives while the perilla lent a small degree of fresh "mint" essence to the dish. While not my favorite dish of the evening, I'd certainly order this at many sushi bars if it were offered.
#6 FLORIDA EVERGLADES FROG LEGS - Cauliflower Fleurettes, Marcona Almonds, Red Chili, Cilantro and Coconut-Kaffir Lime "Nuage." Clearly an exercise in contrasting textures, flavors, and expectations this dish worked on every level. The panko crusted frog was succulent, moist, and sweet while the cauliflower was crisp and broiled to perfection and the nuts provided a bit of crunch and texture. While the Chili was mostly undetectable at first, the heat grew on the palate as the dish was consumed and the subtle hints of lime essence filled the nostrils with each bite. Amazing.
#7 WHITE TRUFFLE CUSTARD - with a Ragoût of Périgord Truffles. In a night of amazing dishes and a trip of amazing foods, this one may have been the best of them all - what appears to be simply an egg-shell sans top is actually a medley of flavors that can barely be described. Presented with two dried potato chips emerging from the top, the slow poached cream infused custard is then topped with a truffle ragout that can be smelled at arms length. Despite its small size, I do believe this dish took 15 minutes to eat as I savored each bite with a smile on my face. Ruben, my server, must've noticed this as he came over to the table when I was done to describe the preparation of this dish and the classic nature of the process.
At this point in the meal I was brought Chef Keller's famous Pain Au Lait with two butters, an unsalted version from Napa Valley Cows and the famous Animal Farm Dairy Butter, Salted, from Vermont. Served warm, the Pain Au Lait was glorious and notably had the buttery soft texture expected from a roll made with a tablespoon of butter melted with inside – the best dinner roll ever, for sure. Each butter additionally added a subtle nuance to the bread with the local butter notably sweet yet 'dry' in the mouth and the Animal Farm Butter slightly less sweet but more nuanced with a 'grassy' and 'wet' texture to it. While both were tasty, I found myself going back to the Animal Farm option for future bread courses which included a crispy ciabatta roll and a small whole-wheat sourdough roll, both of which were good but not remarkable.
#8 SALAD OF HEIRLOOM BEETS - Field Rhubarb, Fennel Bulb, Nasturtium and Horseradish Gastrique. My salad course for the evening came at a perfect time as I prefer my salads with bread and the dish was truly beautiful. Slightly sweet beets, perfectly poached and appropriately earthy were brought to a sharp focus by the addition of a mild fennel pungency and the unique taste of rhubarb. The horseradish gastrique added a certain degree of saltiness and heat while the Nasturtium was mostly flavorless and likely present just for show. Everything a salad should be and a good example of how flawless technique can make anything better than you'd ever expected.
#9 RUSSET POTATO "GNOCCHI" - with Castelmagno Cheese and Shaved Black Truffles from Provence. First of all, let me admit that along with Bread Pudding, Gnocchi is one of my favorite "all time" foods and Keller's Gnocchi a la Parisian that I had on special request for breakfast at Bouchon in Vegas is my all time favorite version. That said, wow. Perfect potato gnocchi blended with the most intense and savory yet only mildly salty cheese, and then topped tableside with a large portion of freshly shaved black truffle. Possibly the richest dish of the evening outside the Foie Gras, and along with the egg and foie my favorites. The most interesting aspect of this dish was the unique grass-y taste of the Castelmagno (upon further reading, common to this sort of cheese) and its perfect complement to the woodsy and fragrant truffles. While the pate a choux gnocchi at Bouchon still hold reign as the best dumplings I've ever tasted, this certainly re-set the bar for potato based gnocchi and as Ruben stated when collecting the dish "Gnocchi and cheese topped with truffles isn't a bad way to go through life, is it?"
#10 COLUMBIA RIVER STURGEON "CONFIT À LA MINUTE" - Buckwheat Spaetzle, Piquillo Peppers and Brussels Sprouts – While I have no idea what the confit a la minute is, the dish was fantastic. Cooked Sous vide the surgeon was flawless in texture and extremely flavorful while the piquillo peppers were minimally spicy and not overwhelming at all. Given my fondness for Buckwheat (as well as Barley) I was particularly impressed by the toothsome and flavorful spaetzle which seemingly had the essence of creamed cheese and I was equally impressed by the caramelized brussel sprouts which more closely represented a crispy hushpuppy than an actual sprout.
#11 "PEAS AND CARROTS" - Maine Lobster Tail "Pochée au Beurre Doux," English Peas, Glazed Carrot Buttons and Nantes Carrot Butter. Specially requested in my original e-mail to the restaurant, my server noted that no one had requested this particular dish in ages – a misstep by pretty much everyone, in my eyes. Like many of the wonderfully poached lobster tails commonly featured on the menu at TFL, the perfectly butter poached tail rested daintily at the center of the plate and was presented simply with the accompaniment of wonderfully crisp English Peas, impossibly sweet yet well cooked carrots, and a butter/carrot reduction that essentially redefined carrots. Having lusted for this preparation in The French Laundry Cookbook I can definitely say it was the most delicious Maine lobster I'd ever tasted and topped only by Alex Stratta's European blue lobster for best crustacean dish ever.
#12 MOULARD DUCK "FOIE GRAS EN TERRINE" - Sunchoke-Vanilla Glaze, Asian Pear, Pickled Pearl Onions, Mizuna and Toasted Brioche. If you're reading this, chances are you are aware of Keller's Foie preparations, the warm brioche that is replaced before it has a chance to cool, and the salt. Many call this the best Foie Gras preparation there is…I will agree, though Eleven Madison Park's was close. Wonderfully creamy, perfectly accented with vanilla and the mustardy essence of mizuna, and sweetened to a peak with the pear/onion addition – Incredible on its own and only more impressive when spread like butter on the buttery brioche (lets just say my brioche never got cold, but I did end up with a second one, regardless.) All that said about the Foie, the other highlight of the extended presentation was the compliment of 6 salts instead of the standard three. Fleur de Sel, Parisian Grey, Hawaian Black, Fiji Red, Montana Jurassic, and Japanese Sea Brine all presented a different nuance to the dish with the Jurassic clearly the most potent and the Brine nearly nori-esque in flavor.
#13 "ROUELLE DE TÊTE DE COCHON" - Romaine Lettuce, San Marzano Tomato Compote and "Ranch Dressing." Delicious in all regards, if I had to describe this dish I would simply say it tasted like a blend of pork loin and pork belly breaded and served with the appropriate complements to make the best BLT on the planet. Truly rendered from the head of a pig (actually the cheeks according to my server) this dish was as smooth and creamy as the Foie yet as crispy and crunchy as the frog legs. Having never consumed Tete de Cochon before I must admit I was quite impressed and would not hesitate to order it from a menu in the future. While the ranch dressing was impressive, the Tomato Compote was much moreso and actually tasted like a sweeter version of the tomato confit served with Beignets de Brandade de Morue at Bouchon.
#14 FOUR STORY HILL FARM "BLANC DE POULARDE" - "Pommes Sarladaises," Bluefoot Mushrooms, Cipollini Onions, Watercress and Whole Grain Mustard. First of all, I tasted no mustard – and since I don't particularly favor strong mustard this was a good thing. With that said, this is officially the best chicken I've ever tasted and every aspect of the dish "worked." Served nearly cordon bleu style with a goat cheese/cream/nut combination whose name escapes me inside of chicken sausage on top of the flawless sous vide chicken the dish was easily cut with a fork and was complimented with salty fried potatoes, crispy mushrooms, and an interesting onion flavored jus. Truly wonderful and unexpected.
#15 "TIMANOIX" - Royal Blenheim Apricot, Celery Branch and Toasted Walnut. My cheese course of the night was served with two types of bread – a cinnamon walnut and pecan currant – and both were delectable (and used to consume more Animal Farm Butter.) The cheese course, alas, was a miss for me because although the compliments were wonderful, the oddly fragrant and firm cheese simply did not rest well on my palate. Although nutty, there was something smoky – almost steak-like that just did not agree with me. To be fair, I'm not much of a cheese eater outside of burrata and brie, so I certainly don't blame the restaurant – I'm not easy to please.
After the cheese plate I was served a great cup of Equator Estates TFL blend coffee and although not as good as the syrupy/woodsy coffee at Bouchon, this mild and nutty acidic blend worked excellently to open up the palate and prepare for the sweet dishes. It especially worked well with the two dessert options, requiring a second cup.
#16 RHUBARB SORBET - with Mascarpone and Garden Mint. Onward to the sweet courses, my palate cleanser was a beautifully presented dollop of tart yet sweet pink sorbet that tasted like a cold and creamy Rhubarb pie. Though I did not ask, I would not be surprised if the sorbet itself contained butter and there was no doubt the graham cracker crumble below it and the mascarpone on the side created the semblance pie-like feel of the dish. With regard to the mint – I couldn't taste it, but it looked pretty.
#17 "COFFEE AND DOUGHNUTS" - Cinnamon-Sugared Doughnuts and "Cappuccino Semifreddo." Another French Laundry classic and every bit worth the hype. Having seen Coffee semifreddo done at a number of restaurants with varying degrees of success, I was glad to taste Keller's version and realize he didn't bother trying to make it "too coffee-esque" but instead focused on the essence of coffee in a sweet and airy mousse. Perfect on its own, the semifreddo served as a great foil to the crispy and sugary donut and the placement of the hole back on the donut was a nice touch. I felt like dunking, but refrained in order to not seem a total glutton (not that they hadn't guessed.)
#18 "MOUSSE AU CHOCOLAT AMEDEI" - Gros Michel Banana Ice Cream, Candied Cashews and Curry "Arlette." Thick chocolate ganache with hints of spice, crunchy cashews with a cinnamon shell, small balls of incredible plantains, and an ice cream that tasted like banana blended with caramel – what more can I say? Delicious, stupendous, and a top-5 all time dessert.
#19 MIGNARDISES - 3 tiered case with 12 selections, Chocolate Covered Macadamia Nuts. Delivered together, the famous tower was spiraled open to reveal a bottom drawer of fruit flavored concoctions including a pineapple jelly, coconut meringues, olive financier, and something else. A middle tier of chocolates including a peanut butter candy, a chocolate covered pretzel, a cocoa dusted truffle, and a salty dark chocolate filled with coffee. A top tier of vanilla/caramels including a vanilla butterscotch, a hand wrapped caramel, a vanilla/raspberry cookie, and something else. The Macadamia nuts were loaded with chocolate and dusted with powdered sugar and served in the famous Chinese porcelain container. All selections were good with the olive financier and the salty coffee chocolate particularly impressive.
#20 CANDIES - Peanut butter, Passion Fruit, Chocolate, and Clarified Butter Caramel. Arriving after the mignardises were consumed, 6 types of chocolate were presented and 4 selected. Perfect peanut butter, tart passion fruit, thick dark chocolate gnache, and an incredible white chocolate filled with what I can only describe as liquefied butter and caramel. At this point I was nearing a level of sugar overload that was rivaled only by the night I followed a Charlie Trotter's Tasting menu with a TRU dessert tasting, thus I deferred on the other 2 chocolates.
#21 SHORTBREADS – a take-home gift from the chef, these cookies were shared with my mother and Aunt after returning to my hotel and were every bit as good as expected. Buttery yet flakey, sweet yet salty, very good indeed.
Along with the Shortbreads the substantial bill was delivered – a bill that was every bit worth the price – on the famous laundry tag. Pulling out the plastic to pay I again chatted with my server Ruben who noted that since the menu was spontaneous there was no printed version yet available, but if I left my information this menu would be printed and signed by both Chef's Lee and Keller and mailed to my home first class. He additionally offered me a tour of the kitchen and noting that I missed out on two of the chocolates offered to package up some candies for me to take home with me. I gratefully accepted the wonderful offers and sampled the coconut chocolate as well as the caramel filled dark chocolate 2 days later (along with a pistachio candy, fleur de sel chocolate, and two cocoa truffles) which brought back more fond memories.
Entering the kitchen I was struck by its incredible cleanliness and the raw number of chefs, sous chefs, and myriad stations preparing each dish. I saw the large Michelin 3-star on the back wall as well as the plasma screen monitoring the kitchen at Per Se. I additionally had the chance to shake Chef Lee's hand and thank him for the wonderful evening.
On my way out of the building a nice lady snapped my picture at the blue door and we chatted until my ride arrived – apparently this lady and her husband were celebrating an anniversary that night – and their 23rd visit to The French Laundry. Widely traveled, the woman's husband told me that TFL was his favorite restaurant in the world –better than El Bulli or Fat Duck or Mugaritz. Well, I haven't been to any of those places, nor have I been to The French Laundry 23 times, but I can definitely say it is the best meal I have ever had and I really cannot imagine that anything better exists.


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The story of Frank Ford and Arrowhead Mills is one of a man who is successfully swimming against a noxious tide. During the past 30 years, the legendary small family farm in the United States has been gobbled up by "progress" and transformed into something called agribiz, a mindless junkie with an ever-increasing need for an ever stronger chemical fix. This has generally been done in the name of efficiency and "cheap" food.
Cheap, yes. Inexpensive, no. For—although the trade was made, at least on the surface, to seem reasonable when it began—the hidden costs of the bargain are now becoming all too apparent.
In the poisoning of animals and people by excessive nitrate runoff from drugged fields. In the genetic damage still being caused by DDT residues. In the harm to farm workers and consumers from chemical pesticides and herbicides such as parathion and malathion. In the waste of five tons of coal to produce a single ton of concentrated, "hot" nitrogen fertilizer (while mountains of animal manure are used only to pollute streams and overload purification plants). In the attempts of the large petrochemical companies and other giant corporations to completely dominate agriculture in the United States and the rest of the world.
A few "organic" farmers and health food "nuts", it is true, resisted the chemical industry's panzer attack from the beginning. But their outposts of reason were soon overrun and, for years, they were forced to steadily retreat and retrench. It is to their credit, however, that the toughest of these individuals continued to stand as much ground as they could ... even during the early 1960's, when all the big "smart" money was betting that the agribiz interests had won the war.
Well, they hadn't. As we now know, a whole new generation—tired of watching our natural resources being raped, fed up with tasteless plastic food and suspicious of power concentrated in a few hands—has rushed to reinforce those few holdouts for the "organic" way of life. And it is altogether fitting that this surge of support has lifted some of those guardians of the natural ways of growing and processing food to a level of success usually only dreamed of by the money-grubbing agribizzers.
And that's Ford's life story in a nutshell.
Fourteen years ago—when the chemical method of farming seemed destined to inherit the world—Ford began growing wheat on the high plains of Deaf Smith County in the northern panhandle of Texas. Deaf Smith had long been famous for its fertile soil, abundant trace minerals, and the general good health of its people. Frank, however, soon found that he could improve even Deaf Smith County grains if he grew them using "organic" methods.
Ford also had his own ideas about how his grain should be processed. So he and a friend bought a mill and began stone grinding the wheat he raised and selling the resulting flour whole, with all the bran and wheat germ left in.
Well, taking a stand for naturally grown and processed food was easy. Making such a stand economically viable was something else. The life that Frank had marked out for himself was rough going for the first six or seven years. He farmed in the summer from four in the morning until ten at night, and took construction jobs during the winter just to pay the bills and keep his tiny operation from going under.
During that formative period, Ford personally did most of the growing, grinding, sacking, trucking, warehousing, shipping, bookkeeping and other work around the struggling company he had named Arrowhead Mills. Slowly, the investment of time, money and energy began to pay off.
Today, Arrowhead Mills has blossomed into the country's largest natural foods wholesaler. Its four large warehouses—containing over 30,000 square feet of storage space—hold tons of food for shipment to a nationwide network of distributors. And the company continues to grow, faster than ever.
Now that his firm has a life of its own, Frank Ford devotes a great deal of energy to other projects. He has, for instance, spoken out for the small farmer from his position on an agricultural advisory committee in Washington, D. C Ford has also helped draw up plans for major sewage recycling projects for several cities and he has served as coordinator for an interdenominational social and spiritual service organization in his hometown of Hereford, Texas.
Frank has been directly or indirectly responsible for at least three recent books: New Harvest, a collection of his reflections and verse on the spiritual rejuvenation which Ford believes is sweeping the country; Pack to Nature: Nutrition Made Easy in the Home or in the Woods; and The Deaf Smith Country Cookbook.
Frank Ford credits his many associates with the growing success of Arrowhead Mills in particular and the natural foods industry in general. Without his human and down-to-earth leadership, however, many of the field's achievements would never have come to pass.
This—as we all know—is an age of scandal, decadence, insane military might, terrifying inflation, deteriorating standards, and real and imagined potential catastrophes of every magnitude. Which makes it even more comforting and inspiring to now hear from a man who—against all odds—has bet every fiber of his being on that which he considered to be good and honest and worthwhile. And won.
The following interview with Frank Ford was conducted by Susan and Bruce Williamson at Arrowhead Mills in Deaf Smith County, Texas.
PLOWBOY: Frank, you founded Arrowhead Mills in 1960 to stone-grind and distribute Deaf Smith County whole-wheat flour. Since that time the business has been phenomenally successful. Now, however, some news commentators are claiming that the natural foods movement has been just a passing fad. Current food shortages and rising costs, they predict, will lead people to stop buying whole grain and non-chemicalized items. Have you noticed any such trend?
FORD: I don't think the natural-foods movement is over the hill at all. In fact, I think it's just coming into its own. The rest of the country is finally beginning to realize that we have to conserve our resources and utilize them correctly ... that whole foods are best and natural growing methods are really the most efficient.
The movement will continue to develop as the public becomes more aware of the ecological destructiveness of bad farming, and of the internal environmental consequences of bad eating. There's been so much slanting in the food industry toward appearance and so-called "purity" that nutrition has suffered terribly. This country is sick in many ways. We just don't have the resources to continue to waste nutritional benefits. I think people are beginning to realize that it's sensible to use natural foods and to eat low on the food chain.
PLOWBOY: Does that last remark mean you advocate vegetarianism?
FORD: I really don't want to make a lot of general statements on how one should eat, since no two of us are alike. Our bodies are controlled in large part by our spiritual and intellectual energies, of course, but the variation goes beyond that.
Even on the physical level, some of us seem to need certain things that others don't. A number of people can thrive on a fruit diet and certain climates are conducive to this. Other individuals may need meat, and still others do very well with macrobiotics. Some of the healthiest and strongest people I know, though, are vegetarians and have been all their lives.
If you eat low on the food chain, you not only take in a lot fewer pesticide residues, you also make more room for other people. I think we have to ask ourselves, "If everyone lived as I live, would there be enough to go around?" According to Frances Moore Lappe, an acre devoted to the production of plant protein yields 10 to 15 times the usable protein of an acre used for the production of meat. So, by becoming vegetarian, we conserve both protein and the land available for agriculture.
PLOWBOY: Frank, one of the most controversial aspects of the natural foods movement has been the attempt to define "organically grown" crops and to ascertain their value in the diet. Would you relate that nutritional value primarily to the presence of trace minerals in the soil on which a particular crop is raised?
FORD: Yes, in large part, I would. Many of the "establishment" agricultural experts get defensive about this point and say that nutrition in food has no relation to the fertility of the soil in which it was grown. They can't support that statement and they know it. More and more research is being brought forward to show that trace minerals are extremely important to the healthy body, and if those minerals are not present in the soil they won't turn up in the food. This is where Deaf Smith County's products really shine: The essential elements are here in great abundance.
Incidentally, one of the main ways to determine whether or not a plant has been organically grown is to test it for trace minerals. If the soil contains all the essential elements—in balance—these nutrients will have been absorbed by the organism's roots. Then, of course, you also check for absence of pesticide and herbicide residues.
It's true, though, that you can't tell in the laboratory whether a food has been raised on an artificial or a natural fertilizer. Both are converted to the same ions before the plant takes them up. The really important questions about any farming technique are, "Are you improving the soil? Are the bacteria being increased? Do you find earthworms? Do you see birds flying around and eating little bugs and singing, or are you killing those creatures?"
You shouldn't base the validity of organic agriculture strictly on the nutritional quality of the end product, although it'll hold its own in a fair test. You should base your judgment of natural farming methods on whether or not they maintain and improve—or deplete—the soil. If the improvement shows up as a plus in the food, that's an additional benefit.
PLOWBOY: The classic response to what you've just said, of course, is, "If all farmers used organic methods, the world would starve."
FORD: Well, the world has come to depend a lot on American agribiz products in recent years. This is one of the few areas in which we can really compete with foreign producers. That's all the more reason why we should give our attention to farming in such a way that our soil is increased in value rather than depleted. It does no good to use up the principal in the bank, and that's essentially what you're doing when you take a piece of soil that contains a high level of organic matter and start applying hot fertilizers to it.
What it boils down to is that chemical farming may solve a hunger problem in an underdeveloped country for five or ten years, while it, incidentally, always has the side effect of increasing the population and thereby making the problem bigger a little further down the road. But before long the land stops producing and starts eroding, the insect infestation becomes worse, free nitrates pollute the water supply, humans and animals begin getting sick, and then you've got a hunger problem that's really hell on wheels.
Organic farming simply comes down to maintaining and building the soil instead of putting it on a chemical trip. And the people who are making natural agriculture work on a commercial scale are doing it with less expense than the hot chemical farmers. They're using just plain common sense. And the net profit is getting better.
PLOWBOY: For example?
FORD: For example, here in the fields around Hereford, farmers can make two applications per season of braconid wasps on grain sorghum to control aphids for $4.50 per acre. Yet many chemical growers spend $15.00 an acre on spray, only to have the bugs come back stronger each year, thereby making it "necessary" for the farmers to spray heavier than ever. So they not only lose on the sorghum but destroy the beneficial insects that would help other crops later in the year.
PLOWBOY: Even though many of the farmers around you are changing to more natural ways, there must still be a sizable number in Deaf Smith County who are still committed to hot chemical methods. Have you encountered any outright hostility to what you and other organic growers are doing?
FORD: Well, a lot of our neighbors are starting to come around because they can see the results. They can see who's making a profit. But we've never criticized anybody else's way of doing things. We've just tried to create a better way and let the others notice it. We don't go around stomping on the chemical farmers.
I gave a talk one night to the Lion's Club—which isn't my natural habitat—about natural foods and organic farming. The president of the club was a chemical salesman and I had some reservations about how he would receive what I was saying, but I just said what I had to say in a gentle way. And he came up to me afterwards and said, "You know, Frank, you're absolutely right." About a month later he quit chemical sales and went into another business.
So you never know. Hereford is a very open and fair community. I've been impressed by that for as long as I've been here. Most people want to be constructive and I think one of our objectives should be to give them that opportunity and not draw artificial boundaries around ourselves.
Actually, what I really believe in most of all is getting your hands dirty and working with the particular soil in your area. I got my degree in agronomy from Texas A & M but I didn't really know much about farming until I got out on the land. Even then, just when I'd think I had it all figured out, something would come along and make the whole next year different. The rainfall would vary, a hailstorm would wipe out a crop, or the grasshoppers would arrive, and it'd be like another farm. In the winter of 1972 we had 17 snowfalls on our winter crop of wheat, when normally this area is lucky to get two or three. That extra moisture helped produce the biggest harvest I've seen since I started farming with my dad here in 1947.
PLOWBOY: How big is this farm?
FORD: Fifteen hundred acres. Almost two and a halt square miles.
PLOWBOY: And how many people does it take to run the place?
FORD: Well, I've hired students in the past to help at rush times, but for the most part my son Dave and I handle the whole thing.
PLOWBOY: Two people! Farming 1,500 acres! That seems like an enormous task. Besides, most of us think of a family farm as comprising only a hundred acres or so and automatically consider anything larger to be agribusiness.
FORD: You have to realize that there's a vast difference in the amount of land one person can work. We do have a family farming situation here mainly because dryland, non-irrigated agriculture pretty much takes care of itself after planting is over. But only two or three hundred acres would be a huge operation in a vegetable-growing area of California or British Columbia. Oftentimes, just three acres of vegetables is a full-time job for two people. So it depends on what you're raising and how intensive and continuous your care of that crop has to be.
PLOWBOY: A popular attitude seems to be that family farms are dying out because they can't compete with agribusiness.
FORD: That's nonsense. The family farmer should be able to hold his own with corporate agriculture any day of the week; he's doing his own work, he knows his soil and he can produce. But this is true only if the tax laws are equally and fairly applied.
If the big corporations can make a lot of money in the oil business by using their depletion allowance, for instance—and then take a big tax loss in their farming—that of course is unfair competition and shouldn't be allowed. But now farmers can get a fair price for their products on the open market. And once the tax laws are reformed, the family farm will certainly be competitive again.
PLOWBOY: That brings up a sore point: After all the years of government subsidies to farming, why are the prices of agricultural products suddenly rising?
FORD: We're not setting the prices of our commodities now. The Germans and the Japanese and the Arabs are. They've got dollars which they're converting to grain, and the devaluation of our currency allows them to push up our prices on those commodities. This situation will continue unless we set up export controls.
PLOWBOY: Could commodities such as grain actually replace gold as a stable base for a currency?
FORD: As people get hungry, staple foods will take on more economic importance. You can't eat gold.
While we're talking prices, it's important to realize that people in this country have gotten used to inexpensive food at the expense of the grower. Considering that the cost of tractors—for instance—has quadrupled in the last 25 years while the price of food—in many cases—has actually gone down, it's amazing that farmers have survived at all even with the subsidies. Arrowhead used to pay around $2,000 a month in mill taxes to make up for the depressed price of grain. But the days of surpluses are over.
PLOWBOY: That's quite a tax bill! Arrowhead Mills must have been grinding a lot of flour right from the start.
FORD: No, not really. Back in 1960 I bought a company that was called Olde Mill and which consisted of just one stone grinder, one storage bin and an old railroad car I converted into an office. That was Arrowhead Mills in those days.
I began with the idea that I'd sell the wheat grown on these acres to anyone who wanted to buy it. I'd stone-grind quite a bit of it into flour, load up my old pickup truck, and haul the bags around to grocery stores. And I did. I drove tens of thousands of miles to Wichita Falls and Dallas, competing with General Mills and Pillsbury for regular flour accounts, stone ground against reconstituted, dollar for dollar. If the stores didn't want to buy my product, I'd mark the flour, put it on the shelf for them, and leave it on consignment. And at that time, of course, most people thought flour should be white.
It took about eight years for Arrowhead Mills to really begin to grow, and we lost money the first five. But I was never discouraged, because I just knew it would work out sooner or later when more people started demanding better food.
Sure enough, around 1968, the demand for our flour began to grow. By the end of that year many folks thought Arrowhead Mills was some huge, successful corporation. Then they'd come down here and visit us at that old railroad car we still had for an office and they'd find out what a sweet little company it was. It's only in the last two or three years that we've become sizable.
It seems like every time we've needed people or talent or money, it's all come together on a really low budget ... practically held together with baling wire and tape and faith in the Lord. I tell folks that smart people run the natural foods business now, but when it took somebody stubborn I fitted in pretty good.
PLOWBOY: Frank, now that you really are a "huge, successful corporation" with modern offices and warehouse space, do you feel that Arrowhead Mills is growing too large? It seems that you've at least doubled your business over the last few years.
FORD: We've quadrupled our total sales every year for the past three years. Ordinarily this kind of growth would be disastrous, like cancer. But it's been amazing the way it's worked out for us. Four years ago I had serious doubts that we should get any bigger than we were at that time (about $100,000 a year total sales). But now that we have grown, I find that we're able to serve in a much better way and that we meet lots of wonderful people we wouldn't have met otherwise.
Although Arrowhead Mills has grown in productivity, it really hasn't changed that much in structure. We have hardly any outside investment capital in the company, nor do we need or want any. The operation is owned and controlled by the people who work here ... and their spirit is good, they're happy. We'll continue to make ownership available to more and more of our workers and we'll continue to decentralize the power, which I think is altogether more efficient.
PLOWBOY: Have any of the large corporations or conglomerates attempted to buy you out?
FORD: Not over several dozen times. We've been approached by many large firms—investment bankers, Wall Street people, and others from New York. But I've consistently opposed merging and conglomeratizing and pyramiding corporate structures. I think a conglomerate magnifies the weaknesses—not the strengths—of its component parts, and I think the point has been proven in this industry.
We aren't interested in selling, we are not interested in going public, we are not interested in merging with anyone. We may be a little dumb and a little slow, but we're going to get there, and we're going to maintain our pattern of growth and quality with our own capabilities here locally.
That's also the way we like to deal with other people. We'd rather do business with companies that are independent, so we can look each other in the face when we work together. We like to buy from farmers who know how to farm and do a lot of their own work. I've counseled that we and all our friends in the natural foods business should stay independent and steer a parallel course while still cooperating, helping one another, selling to one another. In fact, we buy many products from our own distributors. We ask them to be source people in their own areas. We're their customer just as they're ours.
I certainly welcome competition. I've even helped it. I've had some of the largest mills send us representatives so that we could teach them how to compete with us in stone grinding grain. I'm happy to do that. Why should we be defensive about showing someone else how to produce and sell better food?
PLOWBOY: You mentioned your distributors, Frank. How many do you have?
FORD: About 32, scattered from Hawaii to Vancouver to New England to Florida.
PLOWBOY: How did you find them?
FORD: Well, about three years ago I just started traveling around the country and looking. I'd meet people who had a little store, almost invariably young folks with a big dream and no financial backing. We've selected that breed to be our distributors, and we've probably learned more from them than we've been able to give. The natural foods revolution has been brought about in large part by these people.
I usually visit my distributors two or three times a year. They tell me all the things Arrowhead Mills needs to do better, and I go home and try to do 'em.
PLOWBOY: Many Arrowhead Mills products are now being carried in regular grocery stores. Are you making any serious effort to expand your share of that market?
FORD: For some time now, Affiliated Foods here in Texas has carried our flour, cornmeal, cracked wheat cereal, granola, and peanut butter. But in each area of the country we leave that kind of decision up to our distributors. Some work with regular grocery stores, others strictly with natural foods and health food retailers. We don't pressure them one way or the other. We know they know how to run their businesses.
PLOWBOY: So you don't exercise any strict control over your distributors?
FORD: None whatsoever. If they were willing to accept that kind of direction, I wouldn't want to work with them.
PLOWBOY: With the help of this network, Frank, you're distributing at least 150 different items now. How do you go about deciding what to stock?
FORD: If we like it, we buy it! I'm really a sucker for good food. Our main emphasis, though, has been to put together a collection of the best-quality grains, seeds and other staples we can find.
We're not attempting to convince our customers that they should rely on us for everything they eat. We've encouraged people for years to become as self-sufficient as possible, to grow their own gardens and sprout their own beans and buy whole foods—especially fresh produce and honey, for example—as close to their own location as they can. But Arrowhead Mills has filled a need for a lot of folks, particularly urban residents who can't efficiently grow the staples they need. So we're going to stay basic and always try to keep well stocked in wheat, rye, corn, soybeans, rice, sunflower seeds, millet, grain sprouts, lentils, sesame seeds, and the like.
PLOWBOY: I see. How does your stock get here? Do your suppliers ship their products to Hereford?
FORD: No, Arrowhead Mills does the hauling. We have our own transport system so that we can deliver to our distributors in full truckloads and then pick up products from our suppliers. This helps us cut costs and give more efficient, dependable service. We have one refrigerated trailer, four dry-freight trailers, and two stainless steel tankers for oils, plus four diesel tractor rigs to haul them all with.
PLOWBOY: That's quite an operation. The oils, for instance. Where, do they come from and how are they handled?
FORD: We bring in safflower oil from California, soy from Nebraska, corn from Oklahoma and sesame from east Texas. All of them arrive fresh in the stainless steel tankers and are bottled here. The oils we sell are "expeller pressed"—there's no such thing as "cold pressed" except in the case of olive oil—and of course they're not chemically extracted or bleached. (In A Natural Foods Primer, Beatrice Trum Hunter explains that some heat is normally generated when oil is obtained by mechanical pressure. Nevertheless, such a product is much more healthful than one which is extracted by means of solvents and then refined, the normal commercial procedure. —MOTHER EARTH NEWS.)
PLOWBOY: What other foods are processed in your plant?
FORD: The rice is hulled right here, so that it can be sold fresh and so that our machines can remove any foreign matter. It's amazing what the stoner takes out: rocks and little pieces of glass. We have seven stone grinders for whole-wheat and corn flour. Then there are the two steel hammer impact mills. We use them to grind triticale—a hybrid combination of wheat and rye—and we sell that flour to a large company which makes pancake mix. The same machines also handle soy flour, which has too high an oil content for the stone grinders. And we make our own granola and do most of our own packaging.
PLOWBOY: And all on a scale no one dreamed of in 1960. After a tour of your warehouses, I'm beginning to see what you mean about increased volume!
FORD: We sell about $2,000 a day in peanut butter alone, make eleven or twelve wholesale shipments daily and get thirty to fifty inquiries from people who want recipe sheets or background on various foods. In many cases Arrowhead Mills provides a complete link between the farm and the consumer, and all our growth and increase in capacity is designed just to make this service possible.
Actually, I'd like to see more and more people with direct access to farms. I'd like to see organic agriculture practiced on small acreages close to the cities.
A good example is the situation in British Columbia. There are a lot of little organic farms around Vancouver, but many of them are going out of business because developers are moving in and offering them $20,000 an acre. Since the owners can make only $100 or $200 an acre farming the property—less than the interest on the offered price—they sell. At that rate, the province will sooner or later run short of good fertile acreage for food production.
British Columbia, however, has finally passed a law which forbids the sale for development purposes of land designated as agricultural. The subdividers and promoters are being told to go build on the slopes and leave the flat, fertile ground to be worked so that all can have enough to eat.
PLOWBOY: In the absence of such legislation, land trusts would have a similar effect of removing the temptation to sell out to developers.
FORD: I favor anything that creates a sense of responsibility for the proper use of the land, whether it be a land trust or just the consciousness of individual possession. I certainly don't think that state ownership is ever a good answer. One proof, I believe, is that we've exported a lot of wheat to Russia in spite of the Soviet Union's own vast fertile acreage.
There's always a conflict between individual ownership—the whole realm of private property and individual freedoms—and the public good. The only way that conflict can really be resolved satisfactorily is through individual concern about society and the future. You can't really legislate consciousness, but you can put consciousness into legislation, and I think we could use some of that.
I believe, though, that—as people become more aware of their loss of control over the events in their lives—they're going to turn more toward a self-sufficient lifestyle and stop looking to the government for all the answers. They'll begin to regain power over their own affairs, and at the same time to take responsibility for their impact on the planet. That means—for example—having a garden, eating whole foods, and choosing a backpack instead of a camper-trailer, a canoe instead of a motorboat, a bicycle instead of a car. And every day, this kind of consciousness and responsibility is growing across the land.
PLOWBOY: In your own writings you've linked this consciousness with stewardship of the earth, mental health, respect for all fellow men, and spiritual growth and renewal and called it the New Age.
FORD: Yes, the New Age is coming. That's one thing Arrowhead Mills has meant to me: an opportunity to help increase awareness and concern for some of the basic values and realities on this earth. I hope that in some small way it will continue to contribute to the rebuilding of this planet and—if you will—its rebirth. But the future is in God's hands.
Frank Ford on Religion
In the beginning of 1973 I was gradually overcome by an extreme depression. I seemed to be drowning in despair and, for the first time in my life, it was something I couldn't control.
There runs no logical reason for me to feel this way. The business was going well, the children were all in good health, we had a fine home and I was active in our church.
Now I'd never been afraid in that way before. I'd been close to death at least three times and I'd had some very low spots while trying to start Arrowhead Mills, but I had always been an achiever, I'd always set goals and reached them by the action of my own will. So when this absolutely suicidal black mood came upon me, I tried to fight it with my intellect.
I began desperately searching through the philosophies and religions of many countries for an answer to my unreasonable depression. For almost three months I had less than two hours of sleep a night and I was terrified of being driven insane. It was like a specter that haunted me day and night.
Finally, one day in May, I just said a little prayer. "Lord, I've tried everything I can to beat this thing. I've used my will and my brain and they're no good to me. I can't think of a single thing to do about this depression. I can only give myself over to You and Your grace. I give up. Your will be done."
Instantly this tremendous surge of relief came over me. An absolutely physical weight seemed to lift and, since then, I've felt filled with joy and energy. As long as I leave myself open as a vessel for God's will, and don't try to control things myself, the energy continues without ceasing.
I had never really heard of this experience before, but it turns out that it's happening to thousands of people all around the world and of every denomination. It's been called charismatic Christianity, which refers to the direct "baptism of the Holy Spirit"
The empty forms and misuses of many of our traditional religions might be called "Churchianity" The leaders of the established sects want to retail salvation and they don't appreciate it when a person starts receiving it free, direct from the source, without the trappings that it has gotten dragged down with over the centuries. The sweep of the Spirit threatens the structures of modern religion.


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Girl Germs
From ZineWiki
Revision as of 12:38, 1 March 2007 by InvisibleFriend (Talk | contribs)
Girl Germs was a zine created by Allison Wolfe and Molly Neuman, both members of the band Bratmobile.
Published just before Riot Grrrl truly emerged, it helped pave the way for this movement, along with other proto-Riot Grrrl zines such as Tobi Vail's Jigsaw and Bikini Kill by Vail, Kathi Wilcox and Kathleen Hanna.
Contributors to Girl Germs included Erin Smith (also of Bratmobile and co-editor of the zine Teenage Gang Debs); Sue P. Fox; Kathleen Hanna; Jean Smith, of the band Mecca Normal; the editors of Double Bill, Caroline Azar, Jena von Brucker, G.B. Jones, Johnny Noxzema and Rex; Jen Smith (editor of Red Rover); and Kaia Wilson. Groups interviewed by Girl Germs included Calamity Jane, Unrest, 7 Year Bitch, Jawbox and Fastbacks.


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Game Leaders
Team Stats
Passing Yards
Rushing Yards
Time of Poss.
ARDEN HILLS, Minn.—Bethel University kicked off the 2013 season Saturday afternoon with a 30-17 win over Wartburg College at Royal Stadium. The No. 8-ranked Royals (1-0, 0-0 MIAC) built up a 30-0 lead with 6:20 left to play in the third quarter before allowing the Knights (1-1, 0-0 IIAC) 17 unanswered points.
Bethel's offense was running on all cylinders throughout the game, as the Royals finished the nonconference affair with 430 yards of total offense. Quarterback Erik Peterson finished the day 25-of-36 with 311 yards and zero interceptions. Peterson targeted nine different receivers, including Jared Schultz, who caught four passes for 94 yards, and Mitch Hallstrom, who hauled in eight passes for 64 yards.
In addition to a stellar air attack, BU's ground game rushed for 119 yards on 39 carries and three touchdowns. Brandon Marquardt led all rushers with 109 yards on 14 carries and two scores. The Champlin, Minn., native averaged 7.8 yards per carry and spouted off a 37-yard run in the third quarter that set up a Jesse Phenow touchdown.
The Royals defense showcased its traditional hard-nosed approach throughout the game, as Bethel kept the Knights scoreless until 2:10 left to play in the third quarter. Senior cornerback, Josh Treimer, put on an exceptional performance for the home crowd, intercepting three passes—all in the first half—including one that he returned 27 yards for a touchdown.
2012 All-American and 2013 Preseason All-American Seth Mathis led all Bethel defenders with 13 tackles, including a half-sack for two yards. Meanwhile, Luke Buttenhoff tallied six wrap-ups and a sack for a loss of six yards. Altogether, the Royals managed to get to the quarterback five times and pushed the Knights back 22 yards.
Wartburg linebacker Drew Kooi led all tacklers with 17 total tackles.
Bethel topped the Knights in nearly every stat category Saturday, owning a 22-17 lead in first downs, a 119-116 mark in rushing yards, and a 311-198 advantage in passing yards. In addition, Bethel's punter Phillip Peterson, despite one error late in the game, helped the Royals defense by averaging 40 yards per punt—including two inside the Wartburg 20-yard-line. Nathaniel Van Loon and Andrew O'Reilley also collectively averaged 60.7 yards on kickoffs.
WIth Saturday's victory, the Royals make it three straight wins against Wartburg College and begin the season 1-0 for the sixth consecutive season and for the 18th time in the last 20 years. Bethel will travel to Storm Lake, Iowa, next Saturday to face Buena Vista University in its second and final nonconference game of the season.


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Santa Barbara Real Estate: The Week in Review
With more than 357 properties listed for the past week and 88 properties under contract, it's obvious that Santa Barbara is indeed one of the most popular locations favored by home and property hunters. For a period of one week, June 11th – June 17th, we have gathered what has been happening in the property market in Santa Barbara, Montecito and Hope Ranch. The following graph shows the weekly housing numbers.
Here's what happened for the week of June 11th – June 17th, in Santa Barbara, Montecito, and Hope Ranch:
Click below to schedule a private showing:
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Check out our client feedback
Below is a list of homes that became active in the last 7 days
Are you thinking of selling your home this Summer? The Summer market is one of the best times to sell your home. The foliage in Santa Barbara can be breathtaking and a great way to showcase the uniqueness of your home. If you haven't hired a top producing Santa Barbara real estate agent yet, contact me, and I'd be happy to discuss the Santa Barbara fall and winter real estate market history and the current state of the local market!


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Prepare for your football draft now!
Back by popular demand, Strat-O-Matic is offering a downloadable Football Ratings spreadsheet that contains all of the information you will need to succeed in your league. Card combinations, yards, tds, etc are all listed in the spreadsheet for every player in the card set! Here's some highlights:
Player Ratings
Defensive players - Defense Rating (primary & secondary positions), Pass Rush Rating
Offensive players - Run Block (primary & secondary positions), Pass Block Rating, basic stats
Card Combination Counts
QBs - Combos, Yards, SG, LG, Interceptions - shown for FPR, FPW, SPR, SPW, LPR, LPW. Must Run combos also shown.
Running - Yards, SG, LG, Fumble, 2+ yard gains - shown for LBR, LBW, OTR, OTW, ERR, ERW
QB Must Run - Combos, Yards and Fumbles
Receivers - Yards, Combos of catches, LG, 30+ yard gains, - shown for FPR, FPW, SPR, SPW, LPR, LPW
Kick Return - Avg, TD & Long
Punt Return - Avg, FC, TD & Long
Field Goals & XP - Field goal combos are shown from each distance!, long field goal
Kickoff - Touchbacks
Punts - Average & Blocks
Team Ratings
Running Defense - Yards and Fumbles shown for all running columns on team defense card
Passing Defense - Yards, Fumbls, Interceptions and LGs shown for all columsn on team defense card
The Football Ratings Guide is only available as a file download, there is no printed guidebook. Because this item is downloadable no refunds will be offered.
Related products:


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October 21-24, 2018
iNACOL's annual conference is the industry's leading event shaping the future of K-12 education. Experts, practitioners, educators, policymakers and researchers gather and work to transform education.
July 18, 2018, 2:00 PM - 3:00 PM ET
The role of public education has never been more important – it is the bedrock of democracy. Competency-based education holds promise as a uniquely powerful model for fostering equity, but only if equity is an intentional design feature embedded in…
June 27, 2018
June 26, 2018
By: Dale Frost , Maria Worthen
June 26, 2018
June 26, 2018
June 26, 2018
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Anna discovers a festival - the Smithsonian Folklife Festival on the National Mall. What does she learn there about Basque culture?Speaking
Learn to pronounce the new words for this lesson. You also learn about the words people use in English when they cannot remember a word, or they do not know a word.
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Use this video to learn about three ways to pronounce the past tense ending of regular verbs.
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Anna: Yesterday was the most amazing day. I want to tell my friend back home about it. So, I am writing her a letter!
No surprise to me. Any device or service offered by Google, YouTube, Facebook, Twitter is always a privacy suspect. It is what they do.
You could use a Guest Wifi network for IoT devices instead of 2 routers. Better still is to prevent guest devices from being able to see each other. Not sure which, if any, routers offer that as a feature. Netgear used to offer it. Found this,
about a router that definitely can keep devices on the LAN from seeing each other
Netgear still utilizes guest networks on their latest routers, but I'm just so tired of their 'Netgear Genie' GUI for router configuration, but I guess it fits the needs I require for my small home network.
Mis-understanding. I was referring to isolating guest users from each other. I found this discussion about how Netgear changed their software in this regard:
"One complaint we'll make about the guest network feature on the Nighthawk X6 that we also made about the original Nighthawk is that the guest network option for network isolation and local network access is the same toggle labeled "allow guests to see each other and access the local network." Yet in older Netgear routers we've owned/tested the option was split into "allow guests to access my local network" and "enable wireless isolation." There are numerous, and perfectly valid, reasons for wanting to enable one and not the other (e.g. your kids want to play network games with their friends on the guest network so network isolation must be disabled, but you don't want them to access to your LAN) and there's no good reason why the settings aren't more granular on such a high-end router."
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The chromecast was designed to work primarily from the same network as the "controlling" device.
It does have a guest mode for mobile devices not on the network where you use a direct wifi connection to control it, but not direct stream, and the mobile device has to have it's own internet connection.
Chromecast does not work with wifi port isolation or between a wifi guest segment and the main segment.
Few risk factor intervention trials have included women.
However, extrapolation of trial results to women may be justified on the grounds that they share the major cardiovascular risk factors with men, and in the few trials which have included women, relative benefits on cardiovascular morbidity and mortality have been similar in both sexes.
The absolute risk of CHD is lower in women at all ages up to the very elderly when disease rates almost converge.
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Over the age of 55 women have more obesity, higher total cholesterol, and more diabetes than men, and over the age of 65 have more hypertension than men. 128 At younger ages, BP and LDL cholesterol are lower among women than men, and throughout life women smoke less and have higher HDL cholesterol levels. One further large difference between men and women is that levels of central obesity, as measured by waist:hip ratios, are very much smaller among women.
While there is some observational evidence to suggest that hormone replacement therapy (HRT) administered to asymptomatic postmenopausal women reduces the risk of CHD, 193 there is as yet no evidence from randomised controlled trials. HRT is therefore not recommended routinely in postmenopausal asymptomatic women solely for the prevention of CHD, or for secondary prevention in women with CHD. It is best avoided when there is a family history of breast cancer.
Premature amenorrhoea, whether caused by spontaneous or surgical menopause, or by polycystic ovary syndrome, is associated with increased risk of premature CHD. Current practice is to prescribe HRT for such women, although as yet there is no evidence from randomised controlled trials to support the observational data that use of unopposed conjugated oestrogens reduces risk of CHD in asymptomatic postmenopausal women. 194 195 Because of the increased risk of endometrial carcinoma associated with the use of HRT containing only oestrogen, HRT usually also contains a progestogen. The benefits of such HRT in preventing CHD events are less well established than for oestrogen only products. Careful evaluation of the cardiovascular risk profile of women with premature menopause is recommended in view of their increased risk of CHD.
The absolute risk of an adverse cardiovascular event associated with the use of low dose combined oral contraceptives (OCs) among non-smoking women aged below 35 years is vanishingly small.
For example, the excess or attributable risk of a stroke—the most common serious adverse event—among such women using low dose OCs is approximately 1 per 250 000 women-years.
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197 Absolute risk of stroke and, to a lesser extent, acute MI associated with OC use are significantly increased among women who smoke or have hypertension, particularly if the user is in the older age range (more than 35 years). 197 198 The use of OCs containing higher doses of oestrogen (equivalent to more than 30 μg ethinyloestradiol) also further increases risk.
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NetWellness is a global, community service providing quality, unbiased health information from our partners. NetWellness is commercial-free and does not accept advertising.
Thursday, September 10, 2015
Dental and Oral Health (Children)
What Happens if My Son Has a Decaying Tooth?
Well, he started with the chipped tooth and then it started to decay, but now it looks like the tooth is starting to get smaller. What will the dentist do if I take him in?
Thanks for the question. The dentist may take an x-ray to see how healthy the tooth is and how the trauma of being chipped affected it. Treatment can range from no treatment needed, a filling, a crown or an extraction depending on how old your child is, if this is a baby or grown up tooth, and what the overall prognosis of the tooth is. However, if there are changes you are noticing, having a dentist take a look is the best place to start. Hope this helps.
Sarath Thikkurissy, DDS, MS
Director, Residency Program, Division of Pediatric Dentistry and Orthodontics
College of Medicine
University of Cincinnati


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|Deep River, CT
|High School:
|Valley Regional
Collegiate Personal Bests:
800 Meter Run: 2:27.68
1,000 Meter Run: 3:11.71
1,500 Meter Run: 5:06.76
3,000 Meter Steeplechase: 12:03.35
2013 Outdoor Track: Clocked in a career-best time of 12:03.25 in the 3,000m steeplechase at the NEC Championships in May...Helped the Blue Devils place fifth in the 4x800m relay at the NEC Championships, the team crossed the finish line in 9:33.32...Finished 21st of 54 at the AIC Yellow Jacket Invitational in the 1,500m with a career-best time of 5:06.76...Recorded a time of 5:07.30 in the 1,500m at the UMASS Invitational on 4/13...Posted a second-place finish in the 3,000m steeplechase at the Holy Cross Invitational with a mark of 12:07.26...Had a career-best performance at the UMASS Pre-Conference meet in the 800m run, crossing the finish line in 2:27.68.
2013 Indoor Track: Posted a third-place finish in the 1,000m run with a time of 3:16.48 at the Army Crowell Open on Jan. 5...Recorded a career-best time of 3:11.71 in the 1,000m while finishing 12th at the Great Dane Classic on Jan. 18...Placed 21st in the 800m run at the URI Coaches Tribute Invitational with a mark of 2:28.69...Finished 24th in the 800m prelims at the NEC Championships with a time of 2:28.30...Ran a 2:27.23 in the 800m prelims at the New England Championships.
2012 Cross Country: Competed in all eight meets for the Blue Devils as a freshman...Best finish came at the Quinnipiac Invitational on Sept. 15 where she placed 24th...Finished 55th of 102 at the Ted Owen Invitational on Sept. 22 with a time of 20:20.05...Placed 57th of 144 at the CCSU Mini Meet on Oct. 19...Ran a time of 20:20.98 at the NEC Championships, good for 67th...Finished 98th in a field of 177 at the IC4A/ECAC Championships on Nov. 17...Also competed in the New England Championships and NCAA Regional competition.
Before Central: Ran cross country and track for Valley Regional High School...Finished her high school career a fourteen-time conference champion, four-time state champion and a two-time New England qualifier...Named team MVP six times, twice for cross country and four times for track and field...Was an All-Area Selection her junior and senior years for cross country...All-Area Selection her senior year for indoor and outdoor track...Set school records in the 800 meter, 1000 meter, 3200 meter, 5000 meter, 4x800 meter and in the 2000 meter steeplechase...Three-time Scholar Athlete High Honor Roll student.