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I've mentioned before that I work in a preschool. It's incredibly fun and I love my specialized focus of teaching my 3-5 year olds the necessary literacy skills they'll need to be successful readers in kindergarten (Psst: If you live in Minnesota, love working with and teaching kids, and need a short-term [1-2 years] job for next school year, email me and I'll give you more information about my non-profit).
However, once I'm with my kids, it's like my body is not my own anymore. More specifically, my lap for sitting, my hands for holding and rarely my hair for pulling. This is usually the extent of it, but occasionally kids will ask me what my breasts are or touch my butt from behind without notice. It usually doesn't bother me (except the one time when a kid had messy hands from lunch and wiped them all over the back of my jeans).
Today while reading The Lorax, one of my students began putting her hands near my collarbone, resting them on my skin for a moment then moving them to my other side. She said she was checking for my heartbeat. Another boy stuck his hand out and put it squarely on my breasts, saying, "No, this is where her heartbeat is." I suggested they try checking for their own heartbeat underneath their chins, modeling how to do it. His touch obviously wasn't sexual, but there's still something jarring about being touched, especially in some areas, without notice or consent. I don't want to stigmatize a particular area of their bodies as sexual, dirty, shameful or something they shouldn't be touching without the larger context and conversations of age-appropriate bodily education.* But they know the rules - hands to yourself, you must ask a friend first before touching, and you have to listen when a friend says no.
Awhile back we got a new girl in the class. She had no troubles adjusting to the class and got along well with the other children. On her first day, one of the boys suggested they be boyfriend and girlfriend. They held hands a bit during story time (with several warnings about the hands to yourself rule) and he tried to kiss her on the cheek after. She clearly didn't like this and I had to tell him to respect her no, even if he didn't like it. The class rules say that we have to listen to everyone's no, but I felt like I should have included that a girl's no must especially be listened to. It turns out she didn't even want to be his "girlfriend," but felt a little pressured. I told her that it's ok to say no if you don't want something. Again - these are 4 year olds.
But it must be said early and often if the message is to be understood.
Sometimes I wonder how I would do my job if I had difficulties with being touched without asking or were triggered by such actions.
Yet at the same time, I have to consider my own actions. Sometimes I touch kids without expressly asking. In the case of some kids, it helps if I rub their back during storytime. They listen better; they keep their hands to themselves, and I imagine it makes them feel loved. At first I finished that sentence with safe - I imagine it makes them feel safe- but I don't think I can say that for all kids. We want preschool to be a safe enviornment and actively work to destress kids in order to make them feel comfortable enough to learn. Some kids like having their back rubbed or scratched and I suppose I just think most kids like it.
And then I read Rebecca from City of Ladies and Thomas from Yes Means Yes** and step back to evaluate my own actions. Am I touching kids who would rather I not touch them? Perhaps. There are some things I'm very explicit about - I always ask a child if they would like to give me a hug and accept the occasional "no." I don't take pictures of children without their consent. But it seems that I must adjust my actions to include all touching if I am truly to respect their own decisions about their bodies.
It only takes a quick "Can I rub your back?" and all bases are covered. How many difficulties in this world would be avoided if only we checked in and made sure we had consent first?
*Since this came up a bit in one of my prior posts about preschool children and the language they use to describe their bodies, I'll state this clearly: I believe in age appropriate bodily education and will implement this in the classroom. That doesn't mean, as one anonymous commenter suggested, "feminists teaching [preschool children] about their bodies or sexuality." Age appropriate bodily education includes proper, anatomical names for body parts (arms, legs, brain, arm bones, vagina, penis, toes, etc) and recognizing what their bodies are telling them (hunger, sickness, anger, happiness). I'm not indoctrinating kids into feminism when I say that I use age appropriate bodily education; I'm teaching them that sometimes that funny feeling in their stomach means they're hungry, angry, sick or have to poop.
**My own thinking on the topic of children and bodily respect has been influenced by Thomas' post "If She's Not Having Fun You Have To Stop." It has been useful in shaping the way I interact and help police my student's actions.
Monday, January 4, 2010
Touch, Children and Consent
2 comments:
- Saranga said...
regarding how you would feel of a kid touching you was triggering, I have seen a post on this subject matter in the blogosphere before. the writer found it difficult to deal with.
Can't remember where tho, sorry.
I like your approach to the touchign rules. it's good.
- January 5, 2010 at 11:44 AM
- lindsay said...
I also think it provides a very important example - if adults ask kids before touching them, kids will ask kids before touching them. Kids will grow up into adults who ask adults and kids before touching them.
- January 5, 2010 at 4:31 PM
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Feel Good Feeling Indexing the 1940 Census
March 20, 2012 at 8:51 am 1 comment
We all like to have that "feel good feeling" for doing something worthwhile and helpful. Mothers get that feeling when they cook a wonderful meal for their family, help a child do a school project and take their daughter to buy that perfect prom dress. Fathers get that feeling as they pitch ball with their sons, go fishing with their kids and work hard at their job so their family can live comfortably. Employees get that feeling when they train a new person and share tips, bring snacks to share or get a promotion for a job well done.
During our life, we are given many moments where we can have that "feel good feeling", and help others at the same time. Now is one of those times where YOU can participate in a great project that will make you feel good knowing you are helping others, and maybe even yourself. The 1940 Census will be released on April 2, 2012. There is a great need for volunteers to help index the 1940 census. But, you do not have to wait until April 2 to prepare.
There is a 1940 Census contest that you can join to practice your indexing skills! All you need to do is download the FamilySearch Indexing software and complete a practice batch that will simulate what indexing the 1940 U.S. Census will be like. To make it more exciting, one entrant will be chosen at random to win a $100 Visa gift card and two entrants will be chosen to win $50 Visa gift cards. Talk about getting that "feel good feeling"!!!
Once the 1940 Census has been indexed, all those who have participated can look back at the finished project and take pride that they were a part of such a great endeavor. Genealogists are known for helping others, but this call to volunteer reaches beyond researchers. Please invite your friends and family; let them know about the contest and get them motivated! Share this "feel good feeling" with everyone you know at church, work and with your neighbors.
"As part of the1940census.com ambassador program this blog post enters me into a drawing for an Amazon Kindle Fire."
Entry filed under: 1940 Census, genealogy. Tags: 1940 Census Contest.
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Great post. Here's the correct contest link if you want to update your post.
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subset: commoncrawl


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- Details
- Specs
- Reviews
- What's Included
The Kids Rocker from Sprout is a great addition to a child's room or preschool as each chair is sized perfectly for a kid with a seat height of 10 inches. It's built using tension locking tool-less technology to make assembly a breeze and even fun because children can actually help put it together. Because the rocking chair can be built by or with the assistance of a child it acts as a medium of creativity; designed to challenge a child to use their imagination and problem solving skills as they work to piece the components together that will be their chair. The rocking chair seat and back are even interchangeable with other Sprout products such as the Kids Chair or the cubbies on a Cubby Shelf to change the style, color or function from time to time. Each chair can support up to 150 lbs and is 12" wide x 20" deep x 21" tall, measuring from the ground to top of the backrest. The Kids Rocker is also available in grey/white, orange/white, white.
Sprout products are made from pre and post consumer recycled materials in the US. Sprout cardboard products and packaging are all 100% recyclable making them not only functional but environmentally friendly. The Sprout line of products are all made of interchangeable modular components to allow for parts to be swapped out and changed to create a different style or function.
Sprout products are made from MDF which is a recomposed product made from wood scrap. Using this process allows for 95% of the tree to be used due to the fact it encompasses such things as wood chips and saw dust which would have been considered waste previously. The MDF used to make Sprout products is faced with melamine which is a paper based product infused with resin and fused to the MDF core to create a durable surface. All Sprout furniture is made of California Air Resources Board (CARB) compliant materials
To clean Sprout products use a mild cleaner. Be sure to wipe off cleaner immediately after spraying it upon the furniture's surface. Sprout products are not intended for use outdoors.
Specifications Manufacturer Sprout Kids Manufacturer Product No. KR001-GRN_WHT UPC 608819582481 Dimensions D 20in x W 12in x H 21in Seat Height 10in Weight 8 lbs Weight Capacity 150 lbs Material Compliance California Air Resources Board (CARB) Materials Pre and post consumer recycled Recyclable 100% Color Green and white
- 1x - Kids Rocker, Green/White
- 1x - Kids Rocker, Green/White


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June 27, 2007
Chris Denari '83, television announcer for the Indiana Pacers and radio announcer for the Indiana Fever, spoke to David Lindquist of the Indianapolis Star for the My Career section of newspaper's June 27 edition.
Denari, an English major and member of the Little Giants' 1982 NCAA Division III national championship basketball team, shared his career path from college football radio announcer at Wabash College to his current duties with the Indiana NBA and WNBA franchises. He discussed the skills necessary to succeed as a broadcaster --- being organized and detail-oriented --- and how his background as an English major and speech minor prepared him for his career.


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Sunday, May 3, 2009
Here's What I Can Eat
Basically, if a rabbit wouldn't eat it, neither will I.
Although my diet is vegan the goal is not saving the adowable fuzzie-wuzzies. The goal is surviving heart disease. (I've had heart surgery, and I am very young for that sort of thing.) Avoiding meat matters, but nutrient density matters much more. Many vegan meals are not something I can eat, because they depend on heavily processed meat substititues. For example, Amy's Organic Vegan Chili, although it is delicious, is probably every bit as bad for me as a hamburger from In N Out. Possibly even a little worse, if you get the burger with no cheese and no condiments except pickles. The chili's saturated fat content is unbelievable - something like 30% of what the government says is your recommended daily allowance. My favorite doctor sets the recommended daily allowance at zero.
Most days I eat beans cooked with lots of vegetables, and staggering amounts of raw fresh fruit, tomatoes, and romaine lettuce. It's delicious, simple, and easy. There isn't anything difficult about it. It's less complicated than the way I used to eat, faster, easier, and cheaper - especially since I used to eat out every day, instead of cooking - and it eliminated a lot of my cholesterol problems. With this diet, plus statin medications, I saw at least the same amount of cholesterol improvement in three months that my father and my uncle each saw after ten years of statin medications only. (I think I actually saw a slightly better improvement when it comes to LDL cholesterol, and a significantly better improvement when it comes to triglycerides.) I've also lost around 30 or 40 pounds, and am still losing weight (which is good because I was technically obese and am not so any longer).
Protein intake is not a problem. Discussing it does not interest me. Long story short: read up on the science. I will say the only interesting thing I know about the subject: herbivore digestive systems are long and complicated, because vegetables are full of nutrients, and digesting them takes time. Carnivore digestive systems are short and simple, because meat is full of toxins, but simple to digest. In a normal human being, the digestive system involves more than 20 feet of travel. We have the ability to digest meat, and we have a long and complicated digestive system.
16 comments:
Congratulations on changing your life so dramatically. While it seems like this response would be universal to a scare the scale you'd be received, I know a number of people in similar situations who basically did the least possible and pretended like nothing was wrong.ReplyDelete
Re the protein thing: When I first became vegetarian, my family forced me to go to a doctor because they were worried about me not getting enough protein. The doctor basically said that if you're not actually starving to death then you're almost definitely getting enough protein. It's one of those absurd strawmen that meat-eaters hold to as part of their anti-veggie/vegan health argument. I'm not a evangelical vegetarian by any means, but I just wish that meat eaters would stick with the argument of: "cause I like to". It's a perfectly valid one and the only move they have that isn't either insulting, fear-mongering, or just plain wrong.
That said, I'm actually incredibly excited that this post reminded me that there's In-N-Out in Vegas! I forgot to hit it was I was in the bay a couple of weeks ago and don't plan on making that same mistake this time. Not to rub it in, but grilled cheese with grilled onions and animal-style fries here I come...ReplyDelete
Wasn't HDL a little low? That can be a problem with cutting too many of the needed fats.ReplyDelete
Getting the right mix of essential fatties might be a problem, and flax and/or walnuts aren't going to be enough. Of course, farm raised fished or beef wouldn't either (but wild salmon and grass fed cow, might work better). If you are avoiding fish oil try finding DHA/EPA rich omega 3 supplements (derived from algea)
I've been a vegetarian my entire life (32 years) and a vegan for the past 6 years.ReplyDelete
The whole protein discussion is simultaneously irritating and hilarious. Green leafy vegetables have more than enough protein. In fact, calorie for calorie, they have more than hamburger. But, most people believe that vegetable protein is somehow inferior to animal protein, based on a flawed study done in the 50s with rats. We're not rats.
But, I've had no shortage of people (pretty much everyone I've ever met) tell me that I'm not getting enough protein, etc. I've even had people ask me, with a straight face, how I got to be so big (I'm 6' 1") if I've never eaten meat. Most people that eat meat are completely undereducated about nutrition, but they love lecturing people that've taken the time to do the research.
I applaud your choices and give you full props for having the discipline to make such a dramatic lifestyle change. I don't think many people could do it.
@timocratic - yep, hdl was low, but hdl is low for my dad and my uncle, thanks for asking. :pReplyDelete
I used to get the right mix of essential fatties all the time, but I don't smoke pot any more, because it impairs my productivity. I'd happily settle for the right mix of essential fats, which is what I think you meant anyway. I'm considering the algae route but (no offense) I'm taking advice only from doctors who specialize in either nutrition or cardiology.
- AnonymousMay 3, 2009 at 8:29:00 PM PDT
Hey Giles,ReplyDelete
I was curious if you had a favorite salad dressing. After your last post about Dr Fuhrman, I went out and bought Eat to Live.. and it was exactly what I was looking as far as the most scientifically accurate diet. The raw salad dressings I like either used olive oil, or were mostly tahini. The tahini isn't so bad, but it's about as fatty as using olive oil anyways... I haven't tried the dressings in the book yet, but I figured I'd skip the step of trying everything and just ask you.
Great work with the diet, and best of health to you!
- AnonymousMay 4, 2009 at 12:07:00 AM PDT
No oils, but nuts are fine? With heart disease as a factor, I'm surprised your doctor isn't pushing fish oil even harder than docs usually push it.ReplyDelete
Other than the no oils bit, it sounds like how my wife and I eat a lot of the time these days, for various reasons. And you're absolutely right, it's delicious, but hard to find a restaurant that's up to snuff.
Imitation meat products are silly, anyway. Veggie cuisine is never at it's best when it's trying to mimic meat dishes. Original veggie dishes are much better.
Giles, Dude. *You* are the one that linked up stuff talking about the needed mixes of Omegas that leads me to the algae to satisfy it vegetarianly. ;)ReplyDelete
I applaud you for taking responsibility. I'd also like to warn you about the quackery that goes on, on all sides of the nutrition debates.
Basically you can shop around for scientific evidence. If your outlook tells you that you'd do best on a vegan, non-grain diet, you'll find plenty of "evidence" that you're right!
If you decide that a paleolithic diet is best for you, you'll also find tons of "evidence" for that. Also mostly grain-based diets have their own scientists, spewing out "evidence".
I'm not sure what the answer is, except moderation. It's good that your cholesterol is down, and that you're losing weight (though you could very well be losing some muscle as well, not good).
Michael Pollan (who is certainly not a nutritionist, but has tried to dig through the forest of contrary evidence) gives this advice, which is probably the best: "Eat food. Not too much. Mostly plants."
- AnonymousMay 4, 2009 at 5:05:00 AM PDT
My own take on dealing with the variety of conflicting nutritional advice out there: do what any good agile team does, and use metrics. Weight, blood pressure, etc. are all good; but the most important measure is a subjective "how do I feel this week?". A lot of proponents of various diets and fitness programs get lost in their favorite physiological stats and seem to forget that the whole point is to FEEL GOOD and LIVE LONG. When one doctor says you're crazy to eat fat and another says you're crazy not to, the best thing I know to do is to learn to listen to your body.ReplyDelete
Do you supplement with a multi-vitamin? Might be a good idea, as a nutritional "insurance".ReplyDelete
- Jacob DunphyMay 4, 2009 at 10:38:00 AM PDT
Rabbits eat baby rabbits.ReplyDelete
- AnonymousMay 4, 2009 at 12:28:00 PM PDT
Giles: can you recommend a cookbook?ReplyDelete
People: every body is different. And Giles made no statements about your body - just his own.ReplyDelete
@codemac - I haven't done any dressings. traditionally I don't put dressings on salad. I think it might be a British thing but I don't really know.ReplyDelete
@timocratic - fair enough. you wouldn't believe how much medical advice I get from people who aren't doctors, though. combine the programmer "I'm an expert on everything" effect with the fact that everybody eats food and it's just crrrrrrrazy. for instance even in this thread, with multiple statements that I don't want to discuss it, I still had to delete a comment by this idiot called nixxboxx who told me I was part of a religious cult or something (wtf?).
@joe g - I take b12 but that's it. I might be taking D in the future and/or DHA.
@jacob - dude that's horrible.
@anon - cookbook - dr fuhrman sells one but I haven't tried it yet.
Actually, in this town, SF, a number of the good vegetarian restaurant ARE openly owned by a range of kookie cults (with their own religious television programming). Of course, that is outnumbered by the many, many vegetarians here who aren't as nuts, so go figure.ReplyDelete
You should just start accusing beef eaters (I am an omnivore) of belonging to some golden calf worshiping cult.


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La Cañada Flintridge
June 17-18
Burglary: 2100 block of La Cañada Crest Drive, between 11:30 p.m. June 17 and 5 a.m. June 18. Purse containing cash, identification and credit cards stolen from locked vehicle.
June 16
Drug possession/suspended license: Foothill Boulevard at La Cañada Boulevard, 7:30 p.m. An Arcadia man was arrested for possessing marijuana. His license was suspended for previously driving under the influence. He was stopped by an officer for driving over the speed limit on Foothill.
Drug possession/suspended license: La Cañada Flintridge Town Center on Foothill at Angeles Crest Highway. A 29-year-old Los Angeles man was arrested for possessing methamphetamine. The man was driving on a suspended license and had an outstanding arrest warrant.
June 14
Vandalism: 1000 block of Salisbury Court, 3:07 a.m. Resident heard loud noise outside and discovered a broken pot on the ground in front of her car. The driver's-side door of the car was dented.
June 13
Vandalism: 1400 block of Descanso Drive, between 11:36 and 11:39 p.m. A 17-year-old boy allegedly threw rocks at a vehicle and a bedroom window after being asked to leave a party to which he had not been invited. A security camera at the residence shows evidence of the incident. The suspect's parents were unwilling to cooperate and pay for the damages, according to the police report.
Burglary: 300 block of Inverness Drive, 5:30 p.m. Glass door broken at home, sounding an alarm. No items were reported missing.
June 12
Drug possession: Foothill Boulevard at Beulah Drive, 12:30 p.m. A 21-year-old man was arrested for possessing marijuana. He was stopped in his vehicle by an officer for an expired registration.
June 11
Drug possession: Angeles Crest Highway and Green Avenue, 4:15 a.m. A 22-year-old Los Angeles man was arrested for possessing marijuana. Officers found him parked in his car with the lights turned off.
Vandalism: 2400 block of Foothill Boulevard, between 7 a.m. and 2 p.m. Two signs located at the front of a residential property were cut down.
Residential burglary: 800 block of Green Lane, between 12 p.m. on May 30 and 4:30 p.m. on June 11. Window in living room smashed with rock. It's unknown if items were stolen.
La Crescenta
June 17
Drug possession: 20-year-old Tujunga man was arrested for possessing marijuana and hash. He was pulled over by an officer for driving while using a cell phone.
June 13
Burglary: 2900 block of Markridge Road, between 8:15 a.m. and 7 p.m. An Apple iMac desktop computer, Apple MacBook laptop, Nikon camera, wristwatches and an unknown amount of cash were stolen from a residence.
Burglary: 3100 block of Cloudcrest Road, between 10:30 a.m. and 2 p.m. An Apple MacBook laptop, Apple MacBook Pro laptop, Apple MacBook Air laptop and an unknown amount of cash was stolen from a locked residence.
June 12
Shoplifting: 3100 Foothill Blvd., 10:30 a.m. Two suspects stole $722 worth of copper tubing from Orchard Supply Hardware. They were described as men between the ages of 24 and 30, of medium height and build. They fled in a black 1980-90 Chevrolet Blazer.
June 7-8
Vandalism: 4800 block of Rosemont Avenue, between 5 p.m. on June 7 and 8 a.m. on June 8. Vehicle shot with paint balls, causing damage to two doors.
June 13
Burglary: Orangedale Avenue at Florencita Avenue, between 10 and 11 p.m. Tailgate stolen from truck.
-- Tiffany Kelly, firstname.lastname@example.com
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On "We of the Streets"
Melissa Girard
Wrights We of the Streets reminds me (not surprisingly) of the opening pages of Native Son. In these pages, Wright presents the psychic and geographic boundaries that confine Bigger Thomas, a network of intricate signs that everywhere express the fatal determinism of a life intersected by race and class oppression. The meaning of these social markers of oppression is most succinctly ingrained in Biggers consciousness in the poster of a politician pointing at him, the caption reading YOU CANT WIN! Without going too far on a tangent, I point this out to show the way that We of the Streets maintains a similarly constructed system of social markers: here, we have the same tenements, chimney-broken horizons, sticky-fingered babies, stringy curtains, the roar of the L, and even billboards. Yet, the poem works to recuperate these signs of shared oppression as emblems for collective empowerment. The streets, the literal and figurative boundaries of oppression, serve as the site of renewed optimism and strength.
We of the Streets is an extremely sensual poem. Even the opening line expresses power through scent:
Streets are full of the scent of usodors of onions drifting from
doorways, effluvium of baby new-born downstairs, seeping
smells of warm soap-sudsthe streets as lush with the fer-
ment of our living.
The smell of bodies, eating and washing, the intimate scents of daily life, fill the streets. Wrights celebration of these smells, making the streets lush with the fer/ment of our living, counteracts the typical aversion to these kinds of odors in a public spacesmells of living, personal people, literally bursting out of the buildings that seek to contain them. The odors announce an ownership of the streets by the people who live there. The scents are familiar, indicating a wide variety and number of people who call the streets their own. The streets are full of the scent of us; literally, the scent indicates an excess of power and energy, bodies ready to lay claim to their streets.
The poem continues, stating our bodies are hard like/ worn pavement (line 4). The poem is interested in the line between the body and the physical environment it inhabits. Like Bigger Thomas who feels the effects of racism and class oppression manifest in his bodily outbreaks of violence and sexuality, the We in this poem feel their bodies worn down by environmental oppression. However, the poem also states, our frater-/nity is shoulder-rubbing, crude with unspoken love; our pass-/ word the wry smile that speaks a common fate (line 5). The street that these people have come to love, is not only a physical boundary, but a site of its own production. The bodies of those residing here are not merely written upon by oppression: they are bodies that express what words cannot express, a fraternity and love due to shared oppression. Bodies express in public what words cannot always express; in this site of shared meaning, new possibilities emerge.
The poem focuses on this intra-community expression.
Our emblems are street emblems: stringy curtains blowing in win-
dows; sticky-fingered babies tumbling on door-steps; deep-
cellared laughs meant for everybody; slow groans heard in
area-ways. (4)
Where Bigger Thomas looked around his world of stringy curtains and rat-infested one-room apartments and saw a world devoid of possibility, a world absent of meaning, Wright is here re-presenting that world as a way of identifying cultural specificity. Typical markers of poverty are reconceived as shared culture. The poem attempts to show the ways that signs of oppression produce a shared cultural language that can (and should) be radicalized as a foundation for collective action.
The poems final stanza points toward this world of collectivization:
And there is something in the streets that made us feel immortality
when we rushed along ten thousand strong, hearing our
chant fill the world, wanting to do what none of us would do
alone, aching to should the forbidden word, knowing that we
of the streets are deathless
The final stanza enacts a specific shift toward a vision of political empowerment, transforming the street, the home, into a site of freedom. That the streets are also home, makes the political vision that much more libratory. Those involved in the action will feel immortal, deathless, with the knowledge that they have transgressed the possibilities of individuality. In a world frightened and unable to speak its desire for freedom or for change, collectively, that freedom can take place.
The poems political vision is presented in a somewhat lyrical form that is fragmented through line breaks and shaped through indentation. Words are hyphenated, sometimes awkwardly, in order to maintain the poems form. The highly descriptive poetic voice is held back by the poems boundaries. The poem also employs a number of semi-colons to maintain coherence among its often long sentences. The final stanzas ellipses mark the transgression that the poem points toward, the breaking free of boundaries, and into immortality.
Copyright © 2001 by Melissa Girard
Return to Richard Wright


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Oct 22, 1999
Oct. 15, 1999
San Diego, CA - UCSB junior midfielder Chris Schwandt, a three-year starter, scored his first career goal to give UCSB it's first MPSF victory of the season. Schwandt connected on a give-and-go with Joe Hubay-Dies in the 60th minute to put the Gauchos ahead for good. Senior goalkeeper Stewart Sanders earned his fifth shutout of the season.


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Taking a few liberties with the immortal words of the late Pete Seeger, who died this week:
To everything – turn, turn, turn
There is a season – turn, turn, turn
And a time for every purpose under heaven
A time to become an All-Star, a time to fade away
When Tim Duncan played in his first NBA All-Star Game back in 1998, John Wall and Damian Lillard were 7 years old. DeMar DeRozan was eight. Paul Millsap was 13.
Now, as the Spurs veteran was left off the All-Star team for only the third time in his career, the quartet of newcomers will be making their All-Star debuts a in New Orleans. If it's the end of the All-Star line for the 37-year-old Duncan, his 14 appearances will leave him in fifth place behind only Kareem Abdul-Jabbar (19), Kobe Bryant (16), Shaquille O'Neal (15) and Kevin Garnett (15).
A time to gain, a time to lose
A time to rend, a time to sew
Chris Bosh once again joined teammates LeBron James and Dwyane Wade on the East team, making the defending NBA champion Heat the only team with three players on the All-Star rosters. A poll of the league's head coaches added seven reserves, announced Thursday night on TNT, to each team.
Roy Hibbert of the league-leading Pacers joined teammate Paul George. DeRozan, Millsap and Wall were added along with Joe Johnson of the Nets and Joakim Noah of the Bulls.
In the Western Conference, the Clippers, Trail Blazers and Rockets had multiple All-Stars selected. With Blake Griffin voted in as a starter by the fans, the coaches added the Clippers' Chris Paul for one tandem. Lillard joins Portland teammate LaMarcus Aldridge to make another. And Houston's one-two punch of Dwight Howard and James Harden made it as reserves. Dirk Nowitzki of the Mavericks and Tony Parker of the Spurs complete the West roster.
The 63rd NBA All-Star Game will be televised on TNT from New Orleans Arena on Sunday, Feb. 16, 2014. The All-Star Game, also broadcast live on ESPN Radio, will reach fans in 215 countries and territories in more than 40 languages.
Eastern Conference
Chris Bosh, Heat — As the condition of Wade's knees makes the "three-peat" chances seem wobbly, the unheralded and under-appreciated Bosh is recognized by the coaches for sacrificing individual glory for wins. | Highlights
DeMar DeRozan, Raptors — The 24-year-old has made steady progress over five pro seasons to transform himself from flamboyant dunker to all-around player and a real team leader as the Raptors become a legitimate playoff contender in the East. | Highlights
Roy Hibbert, Pacers — In a gimmick-less world without the plain silly frontcourt-backcourt voting, there'd be a place for a traditional low-post center in the starting lineup. Hibbert, the beast of the East and Pacers' anchor, would be it. | Highlights
Joe Johnson, Nets — As teammate Kevin Garnett says, "Joe Jesus" might not be there when you call on him, but he's there when you need him. The seven-time All-Star has hit big, big shots as part of the Nets' turnaround since New Year's Day. | Highlights
Paul Millsap, Hawks — After all those years toiling in the obscurity of Utah, Millsap has proven to be the best free-agent purchase of the summer of 2013 and has kept the surprising Hawks in the thick of the playoff race after the loss of Al Horford. | Highlights
Joakim Noah, Bulls — His relentless, frantic, never-quit-on-a-loose-ball attitude and effect on his Bulls' teammates can hardly be defined by numbers. But they're not shabby either — 11.7 points, 11.4 rebounds, 4.2 assists, 1.4 blocks per game. | Highlights
John Wall, Wizards — His team is up and down, in and out, always seems ready to disappoint. But he's been the best point guard in the Eastern Conference this season and the best reason to watch the Wizards play. | Highlights
The lowdown — Based on his play over the last month, it would seem that Kyle Lowry has reason to cry injustice the loudest in an Eastern Conference that has not exactly been a Milky Way of stars. The guess is the coaches looked at the makeup of the overall roster and decided that it was hard to justify the Raptors getting a second star when the league leading Pacers could manage only two themselves. Which brings up another snub — Lance Stephenson. The former hot-and-cold wing man has done a great deal to make himself a more consistent player on a nightly basis. It's quite possible that in late May or early June his omission could look extra foolish if he makes the difference in taking down the Heat. You have to figure that a simple look at the standings, where the Pistons are playing just .400 ball, worked against Andre Drummond. And no, Anderson Varejao and Luol Deng of the hapless Cavs, once the fans voted Kyrie Irving in as a starter, you didn't stand a chance, either.
Western Conference
LaMarcus Aldridge, Trail Blazers — Making a third straight All-Star team wasn't enough. Now Aldridge has pushed himself into the MVP conversation with an even higher level of play and lifted the Blazers into contention for No. 1 seed in the West. | Highlights
James Harden, Rockets — His numbers are slightly down with the addition of Howard into the mix, but The Beard is still virtually unstoppable going to the basket and as good a late-game closer as there is in the game. | Highlights
Dwight Howard, Rockets — Another victim of the "no center" designation, he's healthy, happy and oh-so-glad he's no longer in L.A. Despite critiques by Charles Barkley and Shaquille O'Neal, Howard is the NBA's top big man. | Highlights
Damian Lillard, Trail Blazers — How do you pack talent and confidence — cockiness? — so big into such a little package? The 2013 Rookie of the Year will play in his first All-Star Game. Don't think for a moment he'll be shy. | Highlights
Dirk Nowitzki, Mavericks — After knee problems last season ended his 11-year run, the 35-year-old has returned to his old form and to make it an even dozen All-Star appearances. He looks like he could motor on like a vintage Mercedes forever. | Highlights
Tony Parker, Spurs — Teammates around him keep dropping like flies — Tiago Splitter, Danny Green, Kawhi Leonard, Manu Ginobili — and the league's most under-appreciated point guard shoulders the burden and keeps pushing the Spurs forward. | Highlights
Chris Paul, Clippers — CP3 says he might be recovered from a separated shoulder in time to play in the All-Star Game and defend his MVP award from last year in Houston, then give his Clippers momentum down the stretch into the playoffs. | Highlights
The lowdown: The last time the All-Star Game was played in New Orleans in 2008, the Hornets had a pair of players in the West lineup with Paul and David West. Of course, that team was on its way to 56 wins and the No. 2 seed. Six years later, New Orleans' Pelicans are struggling. That's likely the main reason that hometown star Anthony Davis wasn't rewarded by the coaches. In an era when centers don't get much respect, that probably cost DeMarcus Cousins a spot, too. You could also make a good case for Warriors forward David Lee and the Clippers' DeAndre Jordan. However, it says here that the biggest snub went to Goran Dragic, who has been the leader of the offense and the steadying force for the Suns, who are nothing less than the surprise of the league. But it's tough to be a guard in the West. Just ask Mike Conley and Monta Ellis. And just think of how much tougher the backcourt competition would have been if Russell Westbrook were healthy.


text:
The other day (I was in Zürich) I had a craving for Japanese food for lunch, so I went to my favorite reasonably priced Japanese restaurant...which, to my dismay, was closed for Easter holidays. Soo...since it was nearby, I went to the fairly new (opened last year) Wagamama.
I think I've been to Wagamama in London before, but must have buried the experience in my mind. I ordered a chicken katsu curry, and my lunchmate ordered a chicken ramen.
The chicken ramen was nothing like ramen. The soup was dashi based, which is all wrong, but beyond that, it was just bland and bad. The dashi didn't even taste right in any way. The noodles were just undercooked and bad.
But the ramen was nothing compared to the awfulness of the chicken katsu curry. I understand that they are trying for 'healthy' versions of Japanese favorites, but you just do not make a fake, oddly sweet, curry sauce that has so much cornstarch in it that it's sort of gelatinous and stays in intact, greyish, quivering lumps on your spoon. I was really starving, but I left more than half of it - I mostly had the plain rice, and the katsu bits (too salty, utterly flavorless chicken, but at least crispy) that I could scrape the sauce off of.
The so-called hijiki salad was not too bad. The duck 'gyoza' was so different from what gyoza should be, that they were perversely edible. Sort of like expecting to get Swedish meatballs at Ikea and being served chopped liver instead, if that makes sense. However, the idea that neophytes might think that was real gyoza is quite disturbing.
Anyway. I've gotten over my antipathy towards 'Asian Fusion' cooking, but I do at least want food to Taste Good. Not this plasticky fake crap. Wagamama restaurants look really great and all, but the best interior design in the world will not kill the bad aftertaste of g-awful food.
(Note, I ranted about this on Twitter - sorry if you follow me there and are hearing this again! But reallly it was that bad.)
So, I'm placing Wagamama firmly into my Fake Japanese/Asian Restaurant Hall of Shame. Unfortunately, there are other 'Asian' restaurants that belong there. What are your nominations? What to you makes a so-called Japanese or Asian restaurant just wrong?
(My other big Fake Asian Restaurant Hall of Shame member is Yo! Sushi. What's the deal with London and fake Japanese? Oy.)
(See also Loretta's comment here)
The Big Onigiri.
- Wherever you go, there you are. -
I don't have another nomination - I simply want to second your opinion! My awful Wagamama experience was in Newcastle's branch (not that I suppose it matters, as it's all the same quality across the board!) where I was served an awful luke-warm veggie ramen, which I had waited about 20 minutes too long for. The broth, which like you said was kind of dashi based, was also bitter, full of burnt garlic and black bits from the burnt veggies. It has to be said, I don't think I have ever left so much of a restaurant meal uneaten in my life. Urgh. I am stil haunted by the memory. Still, me and the other half only went because we had a voucher. We dropped the voucher and ran, as I was fuming and just wanted out. 10 minutes later, we worked out that the voucher nowhere near covered the cost of the slop we had just eaten... ha ha! Revenge! Take that, Wagamama! (I deduced that the 'ma-ma' in the name must come from 'so-so'... although 'so-so' is a little kind!)
I agree. I went to the Wagamama in Cambridge MA because I heard so many wonderful things about it. What I ended up with was over salty and overpriced food. Seriously, I couldn't get over how much they were charging me for a bowl of noodles that I could get one T stop over for several dollars less! Not to mention, the cheaper place is much much better. I've never gone back there since that first time. Sure, the electronic ordering system is neat, but I don't want to pay through the nose for it!
I have a blog about life and bento making in Boston: www.smalerie.com
One of the Wagamama branches over here in Melbourne just closed. Thanks the heavens for that! The food was terrible and even though it was located in the middle of the city near university and apartments full of Asian students, i've hardly seen any of them in there. I'd rather eat instant ramen at home than whatever they tried to pass of as food there.
There is a restaurant here called wagaboo, I think it's the same as wagamama or at least a copy!
I truly like wagaboo, but I only order the "italian" food they have on the menu :)
My bento blog: http://justbento.com/blog/1305
My art blog: http://jizaacaso.deviantart.com
Actually, there is a word wagamama (我がまま)which means 'to get your own way' or 'be selfish' 'demanding' etc. Wagamama certainly isn't MY way...don't know whose way it is though!
Ajisen Ramen (Irvine, CA, USA) opened a few months ago. I've been there twice, hated it twice. It's supposedly a Japan-based ramen restaurant, and here are my reasons for nominating it, in order of importance:
- there wasn't a single Japanese soul working there (not a big deal, just an observation)
- it's Chinese-owned and operated (it's my biased opinion that they tend to be less polite/attentive to customers)
- service is not so good. During my first time there, the table next to us spilled a glass full of water right before they left. A waitress saw it, asked another girl to clean it up, she gave a look like "hey I don't wanna clean it". So anyway, I was eating and by the time I finished, the water spill was still not mopped up. That really pissed me off because I used to waitress and I see that as Rule #1. The second time I was there for an early dinner, restaurant was half full. Service was fine for us, but there was a couple that came in after us, sat next to us. No one came to take their drink/food order. Next thing I know, they just walked out.
- ramen sucks. I had the kind that looks like Hakata ramen (creamy broth made with pork bone soup). I could not taste the savoriness of the PORK, it just tasted like BONE soup. Oh, did I mention there was cabbage in the ramen? yea hah, cabbage.
Back to Shin-Sen-Gumi, I go.
Been to that noodle place Alisan in Rowland Heights It's a Taiwanese place, very bad noodles. I rather go to those Japanese places in Costa Mesa. In that shopping center stay away from the noodle shop and the soft tofo ( Korean) we went twice and got sick!
There are lots of sushi and Japanese restaurants around here in Silicon Valley, so the odds of getting a bad one is actually better than getting a really good one. A lot of adequate ones tho. Still looking for a really good one.
Wish I could name names, but I have a bad memory for that. Can't name a particular one right now, but so many of them have such weird rolls! They cater to the local dot com lunch crowd, so you get things like "Apple Roll" and "Sun Roll" and "Microsoft Roll", etc. In general, these rolls are TOO BIG. Watching people trying to bite through a giant sushi roll is not a pretty site. Plus so many of them don't have any raw fish in them, like they think raw fish will scare people away.
Hey, if you are going to a SUSHI place, don't you expect to have raw fish?!? And don't get me started on the yellow plastic silly-putty tamagoyaki. Just so bad!
It seems the more popular Japanese food becomes here the worse it gets.
I am focusing mostly on sushi as I eat that more often, some pet peeves of mine in general-
long grain rice used for sushi (?!?) this is the worst for me
mushy rice, gluey rice, rice that falls apart as it's too dry, just bad rice in general
frozen fish
burned teriyaki (nothing smells worse)
doughy tempura
dried out shrimp or rubbery or both
giant rolls (said that before, but a big problem for me)
fake crab priced like real crab ( I enjoy the taste of fake crab, just don't charge me like it's real)
strange tea, especially flavored ones
lukewarm tea
I second the annoyance with giant sushi. It does seem to be a problem in the area, but it is just not pleasant to eat/watch people eat. 4-5 bites for a single piece of sushi is ridiculous, I would rather have smaller pieces with either less in them or have them be less "decorative" (I have seen smaller decorative sushi, so I really don't understand this).
There are at least three level of " Japanese restaurants " in Vancouver.
1. Owned by Japanese and cooked by Japanese chef.
2. Owned by non Japanese, cooked by Japanese chef.
3. Owned by non Japanese, cooked by non Japanese " chef ".
Needles to say, the staffing can also be an issue sometimes :)
Here is a good read http://www.torontoobserver.ca/2008/10/26/a-high-demand-for-authentic-sus...
Some times you just have to go native, because you never know where that "home" in "home cooking" really is.
I better not tell you about the Grand Opening of a certain Chinese restaurant I attended in Puerto Vallarta :(
that's a very important issue. I think the main problem is not the non-japanese owned restaurants, but that people want to eat sushi because it's cool rather than because they really like it. I mean I've been to thousands of chinese restaurants and most of them had sushi on the menu. You know, cucumber rolls and such things. And people eat them (which is great, I'm not judging it), but they tend to misunderstand that it's not 'real' japanese food. I mean ok, it's business but that way people will not tell the difference. I mean I prefer to go to a real japanese restaurant even if it's more expensive and have real sushi and taste it.
I eat sushi and japanese food because I love it, not because it's fashion.
I HATE those fashionable, trendy and very expensive restaurants that always have futomaki on the menu. There is one here called Spott which is super expensive and it's right in front of a real japanese-owned restaurant here called Kawara. I hate to go to Spott with my work friends and hear them say "let's have some sushi" when it's one of those "fusion restaurants" that serve foods from all the world adapted to spanish taste, which IMO is rather silly. Then we'll pay like 15 € for 6 futomakis which aren't even japanese-made and they don't even have japanese ingredients except for the rice and the nori. Specially when we have a much cheaper japanese restaurant right in front of the door. Urgh.
Anyway I guess that when japanese food stops being fashionable, those fake restaurants will eventually disappear.
WTF? Chinese restaurants serving cucumber rolls? They probably aren't serving real Chinese food either.
Ajisen ramen is AMAZING.
and yes, ajisen was created by CHINESE PEOPLE using japanese style!!
and yes, i know.
chinese people are racist.
i know. i live with them. T.T
the soup is rich and REALLY FLAVORFUL, and even though the chasu is real fatty, the lean parts are soft, and melts in your mouth.
the noodle has good texture, and is not to chewy, not too mushy.
but what belongs on this hall of shame is that japanese restaurant in mammoth.
it was TERRIBLE AND EXPENSIVE!!!
Hmmm...what did you order? Maybe I'll try that if I end up there again. I didn't think it was exactly chinese-style ramen, because I didn't see the common Mabo Ramen on the menu. I did eat all the cabbage;it didn't bother me as much as the broth's lack of flavor. My second time there I ordered a spicy ramen, thinking it's gotta be flavorful this time. It sure was spicy, but still lack that good base in the soup. It's hard to describe, but I would suggest you try Shin-Sen-Gumi (in Fountain Valley or Gardena, CA) just for comparison, if you haven't already, with garlicky gyoza and finish w/ creme brulee.
Yeah, the Ajisen in Fremont, where I live, is excellent, and I've had ramen in Japan. The pork is very good, and the staff is a mix of Japanese, Chinese, and others. (The people who are in charge are Japanese, if it matters.) The service is very attentive, and the broth is pretty good--anyway, my friend from Kagoshima likes it!
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There are two places I know of in Connecticut that claim to be Japanese but one is run by Chinese and the other is Taiwanese. In New Hampshire there is a sushi place where they are Chinese. In all three places the people are just too nice to be on the wall of shame, but it does gall me that they think we won't be able to tell the difference because all asians look the same.
I wouldn't count out a Taiwanese-run place just because it was run by Taiwanese people or assume they were trying to fool anyone. There are plenty of excellent Japanese cuisine restaurants in Taipei run by Taiwanese chefs, many of whom have trained in Japan and speak Japanese. One of the best Japanese meals I've ever had in my life was in Taipei. :)
(Then again, there is plenty of mediocre "Japanese" food in my area being served up by English-, Korean-, Taiwanese- and Mandarin-speaking owners, having never been to Japan and apparently operating out of identical operating manuals. :P)
http://www.readableblog.com (for English learners)
http://www.talktotheclouds.com (for teachers)
I wouldn't count out a Taiwanese-run place just because it was run by Taiwanese people or assume they were trying to fool anyone.
Agreed. While Chinese-run restaurants often do a bad job at Japanese food, there are many that do it very well. One of my favorite sushi restaurants (Sushi Village, Poughkeepsie, New York) is run by Chinese. The sushi is excellent and not too expensive.
Korean chefs also often do great things with Japanese food, especially sushi (which is as indigenous to Korea as it is to Japan, after all).
I wouldn't count out a restaurant just because of ethnicity.
Marnen Laibow-Koser
Composer / Web developer
In Dunedin (New Zealand) nearly all of the sushi places are Korean. Quality varies greatly but most of them are OK - not that I've had any sushi in Japan to compare them with. Yoshio at work doesn't think much of them though. We have two Japanese restaurants, one of which he approves, the other he says is "too much like home cooking". Which is probably not bad from our point of view.
My blog is Food and Shoes
Funny--here in San Diego, California, USA, a large proportion of the sushi places are Korean owned...they range from 'ick' to mediocre to really-pretty-good, but I thought it was a funny parallel between your town and mine;)
Both sushi places in our town are owned by Koreans. Actually one is owned by a local Korean-born family and the other is owned by the Unification Church. The family restaurant serves the best sushi IMO and they do wonderful bento-style meals with lovely, delicate rice, little skewers of meat with intensely savory sauces, delectable tempura vegetables, etc. The cult restaurant is the best with noodle dishes and desserts. They run neck and neck with miso soup and also with overall service.
Now, if you want horrific fake-Japanese food, you need to step on over to the local supermarket, which has a hot food counter called "China Express." It used to be pretty darn good. They had the same cook for years and he used to work in a restaurant in Taiwan. I can't pronounce his Chinese dishes authentic because I've only eaten about 20 meals in Hong Kong and Guangzhou and most of them were the same thing because that was cheap. But they were full of contrasting textures and complex flavors using spices I couldn't identify--and I cook medieval European food, so I've used a lot of stuff Westerners find unfamiliar. He also did a mouthwatering daily staple called "teriyaki chicken" that was actually stir-fried chicken and slivered onions in his own teriyaki sauce, as well as Japanese-style curry now and then. And he made basic cucumber rolls on the premises. They may not have been authentic, but they were delicious.
Then he moved away.
Ever had a cucumber roll with dry, unseasoned long-grain rice in it?
Ever wonder how the new sushi makers failed to notice that the things were falling apart AS THEY MADE THEM?
To add insult to injury, the supermarket higher-ups decreed that the supermarket could only serve "healthy" food. This meant no salt (in soy-sauce-based cuisine?!) and more vegetables in everything (even the teriyaki chicken and the Mongolian beef) and less oil (in STIR FRY) and so what you got at China Express was bland meat and vegetable casserole eight different ways. Yes, even the Mongolian beef.
Luckily, they hired some actual cooks again. Now I simply look at the teriyaki chicken. If there are big slivers of raw carrot in it, management is in today and the cook had to use the "approved" recipes. If there aren't any carrots, management is out and the food is going to be good.
Speaking of Wagamama, the Melbourne branch at QV shopping centre had closed down quite some time ago.. I once thought of trying it but when I see people eating rissoto with chopsticks - nah. I do that at home, but in a restaurant?
Back on topic, there's this sushi outlet called "Sushi Tower" which I assume is owned by Chinese. Their Okonomiyaki was absolutely tasteless. I tried without the sauce and mayo - expecting some umami or natural flavor of dashi and the vegetables in it; but I was very disappointed. The dough was floury and have soooo little vegetables in it :c I felt conned. Their sushi tastes okay... or maybe it's because I ate it when my stomach was very empty and rushing for my morning class. Yakitori? Horrible. 'nough said.
Even so, why did I end up having their food that often? It's the best alternative available at the station when I'm hungry on my way home or to uni. The other options are chips, heavily-buttered sandwiches, churros, lollies and ice-cream. Certainly not for someone who is trying to lose her flobs D:
Hey you're based in melbourne too!
So where do you recommend for decent and affordable Japanese food? And where would you go to get Japanese groceries?
Yup ^^
I don't eat out that often, but for decent and affordable Japanese food, Uzu at Caulfield (near Monash Uni) is the best I can get so far. The chef's Japanese and so are some of the waitresses. However, their portions are quite small for large eaters..
I live in the city, so I just go to Great Eastern Grocery store at Russel St (Chinatown). You could try these places too.
Adding on to my comment about Tower Sushi, why are their yakitori as large as middle-eastern kebabs? Why do I also see dimsims instead of gyoza?
And I just remembered how LARGE their teriyaki chicken sushi are..
That kind of explains why I'd rather grab their seaweed salad sushi..
why does a "sushi outlet" serve okonomiyaki? sushi & teppan are pretty much polar opposites in Japanese cuisine, aren't they?
maybe I'm close-minded, but as a rule of thumb, I steer clear of places that try to please everyone by offering everything, regardless of ethnicity.
"jack of all trades, master of none" does not lead to good eats.
There are lots of japanese restaurants in Madrid. Most of them are Chinese-owned but I went to some of them which were good, I guess. The real japanese ones are: Kawara, which is cheap but... sometimes people get sick because the fish is not always that fresh, so we don't go there anymore. There is also another one called Musashi which is the best IMO, and it's run by a japanese family.
Also, we have another one called Miyama which is owned by spanish people but the cooks are japanese. It's expensive but it's GOOOOD. :D
Well..there are tons of japanese fusion type resturants and trendy sushi places here.
All of them, are mostly mediocre. Hardly any of them actually serve anything besides sushi. Nippon Buffet is about the only one you can actually get some other japanese foods - but the resturant itself is owned by a japanese couple. (the only one, in fact, that i've found in Pensacola). They even have Shabu Shabu which i've been meaning to try....
The worst place for sushi here is a place called Tokyo Steakhouse. The Hibatchi, on the other hand, is awesome. But the sushi was not so great. It seemed to be geared towards americans who are eating sushi because it's cool rather then cause they wanna eat raw fish.
On the other hand, I haven't found one place that really serves ramen like I see in Maki's pictures. It kinda makes me sad =(
What are the thoughts on Benihana? There are a few here in London but I have never been because it looks too much like a chain and for some reason I have assumed that it would be awful. I have a fear of chain or theme restaurants. Ditto the Hare and Tortoise chain - has anyone tried either of these restaurants? Am I being unfair?
Bad sushi is incredibly popular here in London for some reason, with horrible prepared boxes of dry miserable sushi sold at sandwich shops and in supermarkets. There is a take-out chain called The Japanese Canteen that is very popular but I think serves up very poor salmon/chicken teriyaki and katsu dons.
The best Japanese restaurant I have been to in London was Tajima Tei on Leather Lane (its nowhere near a tourist route!), I will also pop into the Japan Centre restaurant after my shopping to get my Oyakodon fix. Anybody got any other recomendations?
Well, I have not been to a Benihana in more than a decade. But, although it was founded by a Japanese man (Rocky Aoki), it's not really Japanese. It's Japanese-inspired, you could say. But it's unique unto itself. I guess that the teppanyaki stuff is what it is, they use decent food, the theatrical 'chefs' can be mildly entertaining (I used to know a guy who was a Benihana chef...he hated it, and only stayed until he got his green card, and ran) and it's popular.
The one unfortunate thing that Benihana did was to make thousands of Americans think that it was authentic Japanese food they were getting. They also bastardized bits of Japanese culture to fit their needs - e.g. they used to make the waitstaff sing a song they called the Japanese Happy Birthday Song to anyone having a birthday there. (I don't know if they still do this - as I said, I haven't been to a Benihana in ages.) The actual song was called Tokyo Ondo (東京音頭), which is a folk song of sorts sung and danced at summer street festivals and the like, and has absolutely nothing to do with birthdays. (FWIW, in Japan what do they sing at birthday parties, if they sing at all? Happy Birthday!) One of the more frequent recipe requests I get is for 'Japanese salad dressing', by which they really mean the salad dressing that was popularized by Benihana (maybe even invented by them), which has stuff like grated apple and carrot in it. I have never made an effort to investigate how to make that salad dressing, because 1. I hate it (it looks like barf to me) and 2. it's not Japanese at all.
As I write this I guess I have more disdain for Benihana than I thought I did. But to me, Benihana is very much of the past. By the '90s Benihana was no longer relevant in New York, and I don't think it's relevant anymore anywhere else. I didn't even know they had branches in London...but if some section of the London eating public has embraced crap like Wagamama and Yo! Sushi, why not I guess...
There's something that baffles me about a couple of teppan-yaki restaurants in Newcastle, and from what you say here it sounds inspired by Benihana and the like...
At some point during your meal, the chefs encourage everyone to be involved in some bizarre ritual where they show their skill by way of flipping an egg into their chef's hats. It's all very weird, and it's not my sort of thing, although I know a lot of the diners get a kick out of it... Now, is this something that teppan-yaki chefs have been doing for centuries? It seems unlikely to me, in the heat of a tiny grill shop, where stressed salarymen are sat shoulder-to-shoulder, trying to grab a much-needed meal, that the chef breaks the efficiency and enjoyment of the place by crying: 'Hey everyone, watch me throw an egg into my hat!'...but hey, I'll feel really silly if I'm wrong!
Now, Nippon-Kan, which was my first Japanese cuisine experience, was a very beautiful teppan-yaki restaurant set in the Hampshire countryside on a golf course. The owners were Japanese, and their clients and customers mainly very well-to-do people... no eggs in hats there, unsurprisingly!
At some point during your meal, the chefs encourage everyone to be involved in some bizarre ritual where they show their skill by way of flipping an egg into their chef's hats. It's all very weird, and it's not my sort of thing, although I know a lot of the diners get a kick out of it... Now, is this something that teppan-yaki chefs have been doing for centuries?
Teppanyaki chefs haven't been doing anything for centuries, since it's a very modern style of cooking only dating from about 1945 (see http://en.wikipedia.org/wiki/Teppanyaki ).
Oh, the egg and hat thing DOES come from Benihana. To be fair 'centuries' was me being a bit flippant, it's not like people in the west have been using hot plates for 'centuries' either, is it?
I eat j-food in London quite a lot and have never heard of Benihana! However I've just googled it and I think I am quite happy to say I wouldn't eat anywhere which charged £3 for miso soup, and omg! The "Shogun's Dinner" is surf'n'turf! Wow.
The Hare and Tortoise (at least in the Brunswick) is fabulous but it's not only Japanese food, there's malaysian, indonesian, chinese etc. I had their sashimi salad the other day and it was so much better than anticipated. Strange thing is that they do torikatsu curry but no tonkatsu!
"The Japanese Canteen" is expensive, the food is *alllright*, it's not amazing but it's kind of in the name - I've been there twice and been undercharged each time! Their 'sesame spinach' however is the strangest thing I've ever eaten.
There's a few Taro restaraunts too - I love them and you can see nice Mr. Taro in the original branch (on saying that I have only ever eaten curryrice there). (hello I like talking about food and could easily on for much longer but I'd best stop)
In Houston, there are quite a few very good Japanese restaurants, but Benihana isn't one of them. The "thrill" of the hibachi tables is child's' play, and their sushi leaves much to be desired. There is a place called Soma that is very good, and although a bit trendy and fusion, the sushi is awesome. Flown in fresh everyday and handled by trained and educated Japanese sushi chefs. I highly recommend it.
I can't believe your badmouthing wagamama, I love that place, it's my favorite restaurant. Granted I have never had the chicken katsu curry, but I have had the chicken gyoza's, shrimp gyoza's, yakitori and other things. The ebi raisukaree is awesome, and I absolutely love their side dishes. Granted I'm no japanese person so I have no idea whether they are authentic or not. Also, I've only been to restaurants in London, maybe the standard isn't the same in zurich. My boyfriend almost always has the chicken katsu and the sauce does not look like what you just described... I don't know, but now I feel bad, because I love your site, but I also love wagamama :(
I'm sorry you feel bad. But I can only say what I thought...and, I usually don't do bad reviews of restaurants at all (just look around Just Hungry)...but really, the food that didn't just disappoint, it pissed me off. The curry sauce they used just was _not_ curry sauce as I know it (and I do mean Japanese-style curry, not Indian style or Thai style etc) Maybe one day we can have a 'proper Japanese curry' together and you can see what I mean... ^_^
I wouldn't mind as much I guess if they didn't pretend to be Japanese, but just some sort of Asianesque place. I just want people to know that, IMHO, Wagamama is not real Japanese food. It's a pale shadow.
I was one of Wagamama's first customers (it was a branch in Holborn) and remember how the dining hall filled up more and more at lunchtimes as word got around. Wagamama began because the founder was inspired by the movie Tampopo and, originally, Wagamama did make a genuine attempt to make Japanese food... to a degree (it was always a fusion of Asian styles).
I knew a lady who used to manage the branch on Lexington street and here is where I first tried edamame (just before it got introduced as a menu item) and genmai cha and yakisoba.
As you can imagine, this was some time ago (1992) and my familiarity with Japanese food has increased a great deal since then. However, standards at Wagamama have slipped horrendously in the meantime. It's been a consistent, bit by bit process since those early days, and as someone who has eaten there perhaps once or twice a year for the past 10 years or so (I used to eat there far more regularly in the early 90s) I've REALLY noticed the deterioration. Where once the Lexington street branch served a selection of Japanese teas in teapots made with water at the correct temperature, now a pinch of tea leaves are placed in a cup and boiling water squirted onto them - this is a terrible shame as the tea used is not at all bad quality (on my last visit I went to make enquiries about how they could possibly make such an awful dishwater concoction and got a sample of the tea leaves used).
The tea example is, I think, typical of what has happened across the chain. Those responsible for cooking the ingredients really have no idea about what they're supposed to with them, the days when branch managers had a genuine interest in Japanese food seem to have long gone.
Wagamama was a useful stepping stone for me, like training wheels on a bicycle. I got interested in REAL Japanese food through the faux dishes presented by this restaurant/chain. But that was in the days where there was an actual connection to Japanese food. Those days are long gone. A shame really. Sorry Anna, but Wagamama isn't at all what it used to be. It's fine to like the food, but there's no point in kidding yourself that the dishes have any semblance to Japanese food. But real Japanese food obviously isn't what people in London actually want. There used to be a real Ramen place at the time when Wagamama opened (it was called Noto on Bread Street, EC4), Noto died whilst Wagamama has thrived.
Wow, that is a great summary of Wagamama Loretta. I didn't know that they were different when they started. It's sad to see that they've deteriorated.
Thanks for posting it!
Since the other two restaurants in my London "Hall of Shame Triptych" have been already mentioned (Yo! Sushi & Wagamama) I thought I should complete it with the remaining one:
Soba Noodle Bar, Soho St (used to be on Poland Street)
Whilst it never offered genuine ramen, it wasn't too bad to begin with. But, perhaps to reflect Londoners' actual tastes and their astounding capacity to tolerate and even encourage mediocre food, the portion sizes, whilst remaining the same size, contained less substance and quality ingredients every time I visited. I gave up on this place entirely a few years ago when the once generous hunk of salt salmon that topped a bowl of noodles had wasted away to an all but transparent ham style slither, the broth itself completely insipid.
Soba took little time in mutating into a Wagamama clone dispensing oriental fusion fare with Japanese names. I blame the undemanding locals - why wouldn't a business venture cut corners and maximise profits if it has no affect on the number of customers?
It would be a shame if people go to either Wagamama or Soba because they believe these options to be cheaper than a real Japanese meal. For less than a plate or bowl of noodles at either establishment, one can get a full set menu (rice, main dish, pickles, soup) at Asakusa in Camden.
I think you are right, Loretta, most people make do with sub-par food because either they don't care or don't know any better, which is sad for people who do care, like yourself.
It is interesting to know that Wagamama used to be better; to be fair I remember a friend saying it was pretty good pan-asian fare only 2 or 3 years ago, so it makes sense that standards have slipped. Many people I know don't have the fervent hatred for Wagamama that I do, in fact my other half didn't mind the curry sauce, it seemed, but he much prefers good ol' S&B roux blocks! It's also interesting that the business was originally inspired by Tampopo; I didn't know that!
I guess this is just an example of cost effectiveness over quality; seeing what the restaurant can get away with serving, not having fully trained or experienced staff (we all have to start somewhere, I know, but some of the staff at my local one seemed away with the fairies!).
I suppose a safe bet is to go to where the majority of japanese-english londoners go, restaurant-wise, as one would assume they have the best idea, broadly speaking. We don't seem to have much of a japanese population here in Newcastle, hence the fact that a lot of supposedly japanese restaurants are chinese or korean run.
Thanks for the education anyway, Loretta! :)
well, I could care less what the ethnicity of the owner/chef is...i mean..you can be non-Japanese and know how to cook Japanese food. I've had food at Japanese run, Japanese restaurants that did not taste good at all..
There is a restaurant near my house that is a Korean restaurant. I used to really like this place, until one day the place got new management. They decided to make it cool and hip (before they came it seemed like a nice little ma and pa type set up) by making it all Japanese instead of Korean. They still make Korean food...but now it just does not taste right. I had to make a point to ask for the Korean menu, and then the girl looked at me really wierd.. I haven't been there in a long time. I also really have no problem with fusion food...if its well done and tastes good. I think it's neat actually. If a chef can be creative with whatever is on hand and make a really unique, awesome tasting dish, that chef is a genius in my book. I guess good fusion food to me shows that a chef is creative with food. Utilizing two different cultures way of cooking to make one dish. That's awesome :D As for crappy japanese places...there's this place near my home called AKITA....it's just not a good place. The katsu curry dish is really disappointing..It was like soupy, didn't even taste like curry...it was just not right. The wait staff really stunk too (not literally...)
I have to say this to start - I love food & I love this blog.
There are both good and bad in Vancouver, but none as bad as one in my Mom's hometown. It is in the Okanagan, in a pretty small town, though I won't mention the name. This restaurant is managed and staffed with only Japanese employees and it is the worst food I have ever had. Citizenry means very little when it comes to culinary skill. A bad cook is a bad cook and a good cook is a good cook, no matter where they hail from.
Anyway, the restaurant actually served instant "Ichiban" yakisoba in the bento special. The fish was third-rate (at best) and the tempura veggies were raw in the centre. I thought maybe they were just having an off day, so the next time I was in town I gave it another try. Not a good idea. Although I was spared, two of my friends got food poisoning that day. Never again.
Wow, I feel all of your pain. I recently relocated to Germany and am trying to find a Japanese restaurant to fill the void. After living in Okinawa for some 17 years and having found some good Japanese restaurants in Las Vegas and Washington state, it's natural that I want some home style Japanese cooking. I'm a budding cook. So, I have many years to hone my cooking skills before I can compare my cooking with my favorite and authentic Japanese restaurants.
I had a terrible experience at SuperKato in Frankfurt, Germany. Although the owners and chefs were Japanese, it's like others have said, they became sub-par or worst after gaining some popularity among the German citizens. My husband and I felt extremely disappointed by the 18 or so positive Qype reviews on SuperKato. Nothing at the restaurant was high quality. The rice was soaked with vinegar. The fish wasn't fresh. The so-called "Japanese supermarket" coinciding with the restaurant inside was nothing but a bunch of over-priced food items, not all of which came from Japan. I guess we were fooled by ignorant reviewers who didn't actually know what real Japanese food was. It won't be the last bad Japanese restaurant I go to. Obviously, it's going to take a bit of trial and error before my husband and I find an authentic one we love.
It also makes me laugh to see that there are some 60+ "sushi" restaurants in the Frankfurt area as if the only thing Japanese eat is sushi... I want my udon. I want my katsu curry. I want my unagidon. I want my veggie and shrimp tempura. I want my okonomiyaki. I want lunch boxes with nori salad, some pickled veggies, and other familiar sides. It's really sad when the bento at your local supermarket in Japan is 20x better than these so-called Japanese restaurants.
Oh well, I guess this just gives me more incentive to find good recipes and cook my favorites.
For the first time in 48 years of eating, I finally went to a Benihana's. My daughter just turned 19 and wanted to go. I've got to say, I was not impressed. The rest of our party thought it was great! Our chef, "Victor" was OK, but idk, tossing food into your hat doesn't seem high on my list of culinary skills, but maybe that's just me.
Everything was grilled with a garlic butter knob which doesn't seem very Japanese to me, also everything was grilled the same way and even with the garlic butter, was very bland. They also serve a salad with iceberg lettuce and carrot shavings with another rather bland dressing that mostly just tasted oily.
I had a steak which was cooked adequately but I really wanted some salt with it. No salt on the table, the cook is the only one allowed to touch the salt shaker. I felt like stupid asking him for the salt, ( which was dumb, I should have just asked) so my rediculously expensive steak was also very bland.
Over all my impression was way a way over rated "entertainment" experience coupled with bland, way over priced food. I can safely say I will never go back.
For the first time in 48 years of eating, I finally went to a Benihana's. My daughter just turned 19 and wanted to go. I've got to say, I was not impressed.
I've only been to an actual Benihana once (in Philadelphia about 20 years ago). I don't remember the food being that good either. However, that is definitely not true of teppanyaki cooking in general. I strongly recommend that you try a good teppanyaki restaurant before you take your Benihana experience as typical of teppanyaki.
In the NY metro area, there's a nice minichain (3 or 4 locations) called Gasho which does very nice teppanyaki in a beautiful setting. I don't know what's in the Bay Area, but given the number of Asian restaurants out there, I expect you have some options.
I had a steak which was cooked adequately but I really wanted some salt with it. No salt on the table, the cook is the only one allowed to touch the salt shaker.
Common practice in Japanese and Chinese cuisine, as I understand.
I felt like stupid asking him for the salt, ( which was dumb, I should have just asked) so my rediculously expensive steak was also very bland.
That should absolutely not have been! Properly done teppanyaki steak usually involves a marinade. There is no excuse for bland teppanyaki food.
Over all my impression was way a way over rated "entertainment" experience coupled with bland, way over priced food. I can safely say I will never go back.
I don't blame you. If you try another teppanyaki place, I will be interested to know what you think.
To my mind, Benihana's is Benihana's, not Japanese anything. It's basically western food cooked in a vaguely Japanese method. I have a lot of fun when I go, and I do like the food, but it is WAY overpriced.
"Stop having the boring tuna; stop having the boring life" - Vince Offer
When I was in Providence, Rhode Island, there were only two Japanese restaurants within walking distance from the university campus, and neither were owned by Japanese people. Anyway, one of those places spelled miso shiru, "miso shiro" on their menu, as well as a whole bunch of other hilarious typos. All I can remember about the other restaurant was that its tempura was a huge pile of fried dough, with small pieces of like, broccoli or chicken inside it. Tempura's not supposed to be so heavily battered, so it was pretty shocking. It totally would have made a good candidate for thisiswhyyourefat.com, though. Also, my university campus dining services was terrible with their sushi. They were mainly prepackaged vegetarian rolls that were shipped there by some company, and they must have been frozen or refrigerated for days. The rice was hard and crumbly, and I never bought that sushi again.
There is a Wagamama here in Sydney in a building that houses a branch of the Kinokuniya Bookshop and a ramen restaurant, Ichibanboshi, which is located alongside the bookshop. Come mealtime, there are people on waiting lists trying to get into Ichibanboshi, but most times, you could shoot a cannon in Wagamama one floor below and not hit anyone.
Japanese restaurants in Sydney have gone down in the past 10 or so years. The biggest contributing factor is that the resident floating Japanese population numbers have decreased, so the overall level of discernment amongst the customers who eat at Japanese restaurants has gone down accordingly. In many parts of Sydney, a lot of the clientele in Japanese restaurants is Chinese, which I mention just as an observation. The so called sushi shops that spring up around Sydney, like their counterparts around the world, are anything but Japanese. the content and appearance would not pass muster in Japan, and forget about trying to speak Japanese there to the staff, as well as at a lot of so called Japanese restaurants - Annyong haseyo and Nihao are the more likely phrases to greet the waitstaff, should you so wish.
As for foodstuffs, a lot of packaging looks Japanese, with Japanese printed all over the packaging too, but look closely, and often you will find it is produced by a company in China, taiwan, Hong Kong, or even Korea.
Supermarkets in Sydney run by non-Japanese stocking asian grocery items have large and sometimes expanding Japanese sections. Watch out for expiry dates when you shop there.
And the tea is nearly always Uji-cha, none of the quality Shizuoka-cha.
A chain of half way decent Japanese eateries has oipened over the last couple of years in Sydney, with names for their restaurants like Makoto, Masuya, Miso and so on. At the Makoto Sushi branch in Chatswood, soon after it opened, the owner was overheard by my partner, telling an employee to put some mayonnaise on thesalmon as it was making its rounds on the conveyer belt. The reason was because the salmon would have otherwise gone dry.
That's the state of play with regard to Japanese food in Sydney.
Ignorance might be bliss, but caveat emptor - Buyer Beware!
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What's on in Perth today, find City of Perth Events, local community events, free and cheap events for families with kids of all ages. You'll find listed family shows, free events in Perth, local community events, fairs, farmers markets, City of Perth events, even events at your local library. You'll never be bored again and you'll be the first to know what's on in Perth!
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Animaze: Amazing Animals for Kids
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Capital of the Republic of Indonesia , Jakarta is a huge, sprawling metropolis, home to 9 million people. During the day the number increases with another 2 million as commuters make their way to work in the city, and flock out again in the evenings.
Located on the northern coast of Java, the province of Jakarta has rapidly expanded through the years, absorbing many villages in the process. In fact Jakarta is a conglomeration of villages known as kampungs, now crossed by main roads and super highways. It is small wonder therefore, that you may drive down one wide avenue one minute then suddenly find yourself squeezed into a small street together with scores of cars and motorbikes. The names of these former villages can be detected from their main streets, such as Tanah Abang, Kebon Kacang, Kebon Jeruk, Kampung Melayu, and many more. Together with its many suburbs Jakarta has become a megapolitan city. Therefore, when you visit Jakarta it is best to invest in a good map, or rely on GPS.
Jakarta itself is built on a wide flat delta, intersected by no less than 13 rivers. Fronting the city in the Bay of Jakarta are a large number of tiny islands, known as the Thousand Islands or Pulau Seribu, a tourist resort for snorkeling and swimming. To its south are the majestic volcanoes of Gede and Pangrango, where are cool mountain resorts like Bogor, Puncak, Sukabumi and Bandung.
Capital city of a country with 240 million population, Jakarta is not only the seat of the national government and the provincial government, this city is also Indonesia's political center. Moreover, Jakarta is also the center and hub of Indonesia's national finance and trade. It is no wonder, therefore that you will find Jakarta an ever dynamic city, a city that never sleeps.
For information on Convention and performances venues you can visit:
For a selection of hotels with convention facilities, you can visit: Jakarta Hotels With Convention Facilities
For more information on Jakarta culinary scene, you can visit


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Laundry Man necesitaba un nuevo diseño de botón o icono y lanzó un concurso de diseño en 99designs.
Un ganador ha sido elegido entre 17 diseños de 5 diseñadores freelance.
Laundry Locker
Laundry Locker is a self service dry cleaning and wash & fold service. Customers drop off their order in one of our thousands of lockers, go to our website to place an order and then pick up their clean laundry from the same locker the following day.
Our focus is on convenience, eco-friendly cleaning, and ease of use.
These are icons that will help our customer navigate our website. Our customers are tech-savvy, young professionals. They all have iPhones and use the web to do everything.
We are looking to build a suite of icons to improve our user experience. We have a pretty well defined brand and look (please see the attached design guidelines for colors, fonts, etc.) and we would like the icons to be aligned with that. I have also attached a flyer we use with a helpful illustration we use on many of our materials.
I don't want you to spend a bunch of time mocking up 15 icons, so I'd like to start with three:
1. My Orders
a. This is a smaller icon that will go on the inside navigation page (see attached).
b. The size can be whatever you like but it will need to fit nicely on the My Account page (see screenshot). Maybe 150 x 30?
c. Icon should also have the copy "My Orders" on or near it.
d. This icon will convey a page where you can see an overview of all your orders.
2. Laundry Plans – for inside navigation page (see attached)
a. This is a smaller icon that will go on the inside navigation page (see attached).
b. The size can be whatever you like but it will need to fit nicely on the My Account page (see screenshot). Maybe 150 x 30?
c. Icon should also have the copy "Laundry Plans" on or near it.
d. This icon will convey our discounted wash & fold plans.
3. Using a Locker Locations
a. This is a large illustration (275px x 275px) that will go on our new home page (that hopefully you will work on later)
b. This needs to convey that clicking on this icon will take the user to a page that will show them how to use one of our locker locations. You can see pictures of lockers on our website.
c. It will be under a subheading of "How it works" so the illustrations should have the words "Locker Locations" on it.
Once we choose a winner of these three, there will be a follow up project to build about 13 more similar icons.
If you create an account at http://www.laundrylocker.com and then click on My Account, this is where the icons will go.
Some site for inspiration:
We use Frutiger font. If you don't have Frutiger, just use Verdana and we'll change it when we get the AI files.
We need vector files in Adobe Illustrator.


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