Classical CD Of The Week: Hop On The Bortkiewicz Bandwagon!
I missed the brief Sergei Bortkiewicz-renaissance in the late 90s/early Aughts when Hyperion issued several recordings of that Polish-Ukrainian 20th-century romantic composer. Now that I've been hit with a release of his piano music on divine art, performed by Alfonso Soldano, I'm surprised, entranced, and sold. The piano works move from pleasant to terrific all the way to a spontaneous "so cool; I love it!" from the better half who was eavesdropping. In the Lyrica Nova, op.59, Bortkiewicz sounds somewhere between Grieg's Lyric Pieces and bar-pianism. The Fourth Prélude, op.40/4 exudes an aroma of Chopin. Elsewhere (Esquisses de Crimée, op.8, Piano Sonata No.2, op.60) it's unbridled romantic-pianistic fireworks. Soldano plays the heck out the pieces, which makes vol. 12 of this Russian Piano Music Series another highlight alongside Mieczysław Weinberg (Classical CD Of The Week: Murray McLachlan, The Early Weinberg Champion Still Shines) and Galina Ustvolskaya releases.


I have written this web page due to the occasional person accusing me of falsely claiming I had epilepsy, simply because they were taught epilepsy is incurable. As far as I know, these people have all been medical or pharmaceutical personal who just don't want to accept that I could overcome a disease that medical experts have declared is incurable. One of these people lodged a complaint to the ACCC in Australia and I collected these letters to satisfy the resulting ACCC inquiry. Because I am treating autoimmune disorders and my "before" and "after" success videos prove my success, I am no longer challenged by any medical authority or medical or pharmaceutical personal.


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Bluwy was quick to begin. Hurricane Cindy was slow to begin. Kiwi Al and Egoline Zeb collided soon after the start checking Egoline Zeb. Scooby Scooby Do was checked off Egoline Zeb approaching the first turn. Volcanic Winter was checked off Kiwi Al on the first turn. Kiwi Al galloped on Little Samara on the first turn checking both greyhounds. Almapa Gallucci and Egoline Zeb collided on the home turn. Almapa Gallucci failed to pursue the lure with due committment approaching the winning post and collided with Bluwy.
Hurricane Cindy was vetted following the event. It was reported that the greyhound sustained an injured left chest muscle, a 5 day stand down period was imposed.
Almapa Gallucci was vetted following the event and after being re-vetted following event 4, it was reported that there was no injury apparent.
Stewards spoke to Mr. P. Derubeis the trainer of the greyhound Almapa Gallucci regarding the greyhound's racing manners approaching the winning post. Acting under GAR 69(A)(1) Stewards charged Almapa Gallucci with failing to pursue the lure with due commttment. Mr. Derubeis pleaded guilty to the charge, Almapa Gallucci was found guilty and suspended for 28 days at Warragul and it was directed that the greyhound perform a satisfactory trial all tracks pursuant to GAR 69(A)(2)(a) before any future nomination will be accepted.


text:
Mark Johnson, Coordinating Editor.
The month of December brings us closer to the end of 2012, and to the end of a year of much change for the Australian Friend. As well as the shift from the care of Queensland regional meeting to that of New South Wales, the significant change has been that of the movement of the journal into an online environment. This move raises questions and challenges to Friends as the consequence of the technology.
From this year onward the Australian Friend is no longer a niche publication at the specific service to a specific group. The technology opens both the Australian Friend and therefore the life and concerns of Friends in Australia to audiences far and beyond what the printed journal could. Whether by intent or by just idly stumbling upon us via a meandering web excursion, the Australian Friend can be readily available across the country and around the world by those with access to the technology. Latest stats show that nearly fifty per cent of our readership is international. The Australian Friend continues to speak of and to the life of Friends, but now does so knowing that others too share in such lives.
The technology has in effect made the Australian Friend a means of outreach, and a means for seekers to consider that of God which may speak to them both via the words of our community, and by the actual lives of those which the words are a testimony of.
In case readers were not aware, this year is also the one hundred and twenty fifth anniversary of this publication – having undergone several name changes throughout its history. Our feature article takes us on a journey along some of the Australian Friend's history via the recollections of many of the editors of the past forty or so years. Living voices giving recollective expression to their experiences of a living journal. I'm sure that many readers will enjoy the written voices of past editors, and maybe recall fondly the particular character that each editor gave to the Australian Friend whilst it was in their care.
I particularly liked reading of editions of the Australian Friend being stapled together, and too of families (not so willingly) gathered around a table to carefully collate, page by page, an Australian Friend edition.
On behalf of the current editorial team, and too on behalf of you, the reader, I would like to thank all past editors of the Australian Friend for their time, their skills, their humour, and so many of their attributes given freely.
This is a good opportunity for readers to consider that the Australian Friend isn't just a document. Reading the writings of past and present editors, and recalling the character that each imbued the journal with, is a way to appreciate the Australian Friend as a living word. It is, and has been, a place in which the concerns and life of the Yearly Meeting have been listened to and interpreted by people. These same have contributed back, helping to shape the articles sent in for consideration for publication.
The Australian Friend is not separate from the life of the Yearly Meeting. It is not a static document dropped out of the virtual ether, like some startling alien, into our lives. It is part of our lives, speaking in the many voices, to the many voices, and with the many voices, of this Yearly Meeting.
It seems that the many-voiced environment of the internet is a perfect amplification of what the Australian Friend already was.

redpajama_set_name: RedPajamaCommonCrawl


Click the above PDF to delve into two pages of visual/text providing an introduction into the whys and wherefores about the Displacement-of-Volume (DoV) System Concepts that inevitably surface in my work since March 7, 1972.
organizational lines, obviously outline, analytical measurements. structural lines, lines used to create volume and value, many thick and thin lines that would include what most refer to as strips and pinstripes, very often extended and overlapping lines and stripes, contour lines that would include a wrapping effect; and then the gestural, tangles, and scribbles, including a dot.
Certainly I am an antecedent of Malevich's Suprematism, the entire overview of Russian Constructivism (principally Papova, Rodchencko and El Lissitzky) and, of course, into Bauhaus, De Stijl, Geometric Art, Concrete Art, Kinetic Art, a host of variously related movements and individuals throughout my pursuit of the Phenomenon-of-a-Line. There are many indivdual antecedents named on this site, "FAVORITE ARTISTS." The DoV System is quadratic, and beyond, NOT a single module. And each of the four modules are frequently sociogenic, constant contrasts, curves always in opposition to straights, yin/yang, no different than life. I seem to be a minimalist heretic to often imbue the DoV System with multiple narratives.
When sketching the genesis of the Displacement-of-Volume (DoV) System, March 7, 1972, there was no direct thought of any particular progenitors of form, movement or individual artist, past or present, though readily acknowledging, full well, all art is from art. The DoV System, circles displacing themselves in squares within a circle in a square, was an acknowledgment of having found an anthropologically oriented tiling system, certainly paying homage to most antecedents, while investigating major archetypical symbols used and abused everywhere.
Days later, ostensibly, ramifications of antecedents came to mind to question my DoV's originality. Foremost of concern was Malevich's well known "Suprematism No. 55 (Spheric Evolution of a Plane)," 1917. I had NOT thought of this form ("S-55") until about 3/10/72 because I was immersed in the DoV's fecundity of anthropological tiling.
"S-55" is not a tile, or of an intended or acknowledged anthropological tiling system, but a beautiful form, while obviously evoking a circle and square, imagined on a sphere (as noted in the subtitle) or on a plane in isometric. "S-55" is also an anomaly in the corpus of Malevich's rectilinear lief motif. Though earlier, he did initiate a slightly wider and cropped reverse-inversion of this form, in a soft grey, as the underpinning of "Yellow and Black (Supremus No. 58)," 1916. "S-55" may well have been the refined image from "No.58". Much of the time, from late 1915 forward, he was certainly more related to what we would then see in El Lissitzky, rectilinear relationships. A drawing titled, "Dynamic Suprematism (Spheric Evolution of a Plane)," 1918, does not pursue what was dynamically wrought with "S-55" regardless of its subtitle, nor does this spherical rendering of a planar image recur.
By April 1972, I had physically projected the DoV System's four intersecting modules (obviously elasticized) onto a sphere to see how closely they would compare with "S-55" so as not to encroach on something historically important and thus the DoV System considered non-original.
Malevich's "S-55" is more elongated (which is beside the point of questionable appropriation, but graphically a distinguishing point). "S-55" will not tile and certainly is not a platform to recover/use/manipulate the numerous archetype symbols mankind has utilized throughout time.
Malevich was extrapolating form and certainly not involved with any narratives beyond forms and their surface relationships. He was obviously utilizing a planar approach to intersecting circles and squares on a Mercatorized projection while likely being aware how isometrically related the form(s) could/would be from his architectonic background and interest. All of this is FOLLOWING his breakthrough of minimal painted surface-to-viewer interaction, the essence of minimal FORM tension.
Unequivocally, I'm a dedicated Baroque-Minimalist (not a conflict of terms nor intent), absorbed in the Phenomenon-of-the-LINE and its inherent formalist polemics, as aforementioned, with circle/square/1st issues, AND often times much non-overt social commentary through archetypal cross-cultural symbols (if the viewer so wishes to interpret).


Engineering a tomato resistant to a pernicious fungal disease doesn't seem like it'd be the easiest part of a plant pathologist's job. But compared to getting that tomato to market? It's a snap.
At least, that's how Sophien Kamoun sees it. Kamoun studies plant diseases at the Sainsbury Laboratory in England, and in March his team published a paper describing a tomato they'd tweaked. Using the gene-editing technique Crispr/Cas9, Kamoun's group snipped out a piece of a gene called Mildew Resistant Locus O, or Mlo. That deletion makes the tomato resistant to powdery mildew, a serious agricultural problem that takes a lot of chemicals to control.
If you're wondering how agriculture is going to feed 10 billion people on a climatically chaotic, hotter, more disaster-prone planet, you might not understand the problem, either.
Figuring out where genetically engineered plants and animals fit into safety regulations hasn't been easy on either side of the Atlantic. Philosophically, US regulators take a "substantial equivalence" perspective; if the new thing looks basically like an old thing that's unregulated, or already well-regulated, it's probably fine. The EU goes for the precautionary principle: If it comes from a genetically modified organism, it gets regulated.
"Our regulations don't cover everything. They cover a group of organisms produced a certain way using plant pests," says John Turner, director of Biotechnology Risk Analysis Programs for the US Department of Agriculture's Animal and Plant Health Inspection Service. What he means is, his group has traditionally looked at genetic modification done with viruses or bacteria that injected genes into other organisms, or even with "gene guns" that literally punched genetic material into cells.
USDA has approved about 30 organisms made in these new ways, most recently a non-browning mushroom and a waxy corn. As a national policy, it's a little ad-hoc. Supposedly, new rules are on the way.
In Europe, though, regulators have essentially made all genetically engineered foods illegal … by avoiding a decision as to their legality. "They haven't figured it out yet, and it's mainly a political issue. Everything depends on how you define gene editing," says Mauro Vigani, a senior research fellow at the Countryside and Community Research Institute.
In 2007, the European Union set up working groups to clarify how newer cis- and intragenic techniques fit into its existing prohibition of most genetically modified foods. That group put out a report in 2012, but only some of recommendations were made public. The commission was supposed to report again in 2015, but delayed the release of its findings. It delayed again in 2016. So France went to court, asking the European Court of Justice for a ruling … which is supposed to hit sometime in 2018. Maybe 2019.
Meanwhile, European agronomy is on hold. The first paper on Crispr, arguably the easiest and cheapest of the gene editing techniques, came out in 2012. No matter what you think of the intellectual property chaos around it, that's a long time to go without government rules. "At the end of the day, there's no regulation of new plant breeding techniques either on gene editing or cis- or intragenetics, and that means that no new crops obtained with this methodology are authorized," Vigani says.
Kamoun tried to get his tomato strain into a well-known tomato genetics repository at UC Davis, but the director turned him down—worried, apparently, about the repository's policy on sharing research and samples. "Unless there's a reliable database that lists the current regulatory regime by country, we'd be in the uncomfortable position of doing the research ourselves, then if we got it wrong, being responsible for exporting a product considered transgenic to a country that does not accept them," the director, Roger Chetelat, wrote. He suggested Kamoun get in touch with the USDA.
An email to the USDA, Kamoun says, went unanswered—though it's possible he emailed the wrong people.
Meanwhile, the Europeans kicking la boîte down la rue really bums out their industrial, scientific, and farm sectors. "It's already 10 years that EU regulators and politicians discussed this topic, and they haven't come to a decision yet," says Petra Jorasch, manager of plant breeding and innovation advocacy for Euroseeds, the European seed association.
And meanwhile, what's a researcher like Kamoun supposed to do? "He can try to approach his administration, I guess," Jorasch says. She doesn't sound hopeful.
Kamoun doesn't, either. After I emailed and told him all this—nothing he didn't already know, I suspect—he sent a note back. "My dream is that these new traits get rapidly acquired. I could of course start the paperwork and apply in the US, but this would be so slow as it's a case by case situation and we can now generate many useful lines," Kamoun wrote. "But yes, clearly the US is the only option now."


text:
Turkey engineering
Scientist research genes to build a better bird
BY PAUL ELIAS AP Biotechnology Writer
SAN FRANCISCO - Most of the turkeys gracing the nation's dinner tables Thursday have been selectively bred for their white meat for so many generations that simply walking can be a problem for many of the big-breasted birds and sex is no longer possible.
A small research team is hoping to come to the rescue, employing the latest in biotechnology to chart the genetic map of America's favorite Thanksgiving meal and eventually alleviate the breeding problems.
The idea is to identify specific genes that produce desirable traits such as salmonella resistance, strong leg muscles and, of course, big breasts. That would do away with much of the guesswork involved in traditional breeding methods as farmers try to match birds that appear to have the sought-after qualities.
"Improved meat quality or disease resistance will probably be the first application resulting from this research," said Kent Reed, a University of Minnesota researcher leading the effort to map the turkey's genome.
Since the human genome was mapped in 2001, the genetic codes of all sorts of creatures have been published in record time and for much less money than the $3 billion it cost to catalog human genes.
Still, it's slow going for the turkey. With just $1 million in funding from the U.S. Department of Agriculture and two commercial poultry interests, Reed hopes to publish by year's end a guide to roughly 300 turkey genes, and have twice that many by next Thanksgiving.
That's far short of the 25,000 genes each gobbler is estimated to possess. The work is moving much slower than with other animal genome efforts, in part because the funding is comparatively paltry and few researchers are giving the turkey much attention.
That's nothing new for the turkey, which sits in the shadow of the chicken in terms of scientific, industrial and government support. It's been all downhill for Meleagris gallopavo, the scientific name for the wild turkey, since Ben Franklin failed in his bid to make it the national bird.
Unfortunately, the turkey's genetic sequence isn't particularly useful in the development of human medicines or the furthering of basic science, two big priorities when it comes to getting federal money for a genome project.
Also, the industry's $3 billion in annual U.S. sales can't compare to more popular livestock like the cow, pig and chicken that have had their genetic sequence published with commercial backing.
Still, Reed and a few other scientists labor on, insisting that their work will help an industry solve a health care problem that afflicts many of the 267 million turkeys sold each year. They also hope for breakthroughs for turkeys resulting from the publication of the entire chicken genome earlier this year.
"We are going to make the animals' lives better," said researcher David Harry, a Napa-based poultry industry consultant. Harry helped start the turkey genome project when he was at Nicholas Turkey Breeding Farms in Sonoma, one of the largest U.S. breeders and a co-funder of the project.
Surmounting the sex problem poses a bigger challenge. Because the toms' breasts are so big, female turkeys need to be artificially inseminated. Identifying sex genes vital to reproduction would be a start, researchers say.
Meanwhile, some animal rights activists are decrying the genomic work as furthering what they see as a cruel process.
"That type of research is designed to make a bad situation a little less bad," said Gene Bauston, co-founder of Farm Sanctuary, which aims to prevent what it considers farm animal cruelty and promotes a vegan diet. "It doesn't get to the problem that these animals are being treated as commodities and it's generally done to fit the animal into the machinery of the factory farm."


I guess now is as good a time as any to start one. With that said, I feel like this will be a waste after we fire the staff following a 6-7 year and our recruiting becomes a transition scramble.
Boston College and Rutgers are among the schools that intrigue ESPNU 150 Watch List offensive tackle Brad Henson Jr. (Surf City, N.J./Monsignor Donovan).
Henson, a 6-foot-5, 270-pound junior, recently added a scholarship offer from East Carolina. His other offers are from Boston College, Central Florida, East Carolina and Rutgers. Boston College was the first school to extend an offer.
"I like BC a lot," Henson said. "The BC coaches have been looking at me since I was a freshman. Good academics, and I like [BC offensive line coach] Sean Devine. It might be a good fit for me.
Henson said Connecticut, Florida, Miami, Michigan, Michigan State, Nebraska, Notre Dame, Purdue, Wake Forest and Wisconsin are among the other schools that have shown interest.
"Florida is coming to my school this month, so if I had to guess I'd say they'll be the next school to offer," he said.
Although he has played some defensive tackle, Henson said he's being recruited strictly as an offensive lineman.
"Most schools like me at guard or tackle," he said. "West Virginia said they like me at center also. I'm most comfortable at guard. I've played there the longest.
31southst wrote: I guess now is as good a time as any to start one. With that said, I feel like this will be a waste after we fire the staff following a 6-7 year and our recruiting becomes a transition scramble.
His dad played tackle at East Carolina, he's a judge in Ocean County. If those other offers come in, he gone.
He will look for other offers because his dad is a judge? Or are those two separate thoughts. No snark, I'm legitimately confused by the connection between the first and the last sentence.
TobaccoRoadEagle wrote: if he likes devine, do we really want him?
commavegarage wrote: TACK ME TYRANTS!!!!!!!!!
Devine is an awful awful coach. He just happens to be decent at recruiting.
The recruiting coordinator is still a position coach.
I noticed that BC has an offer out to Joey Bosa a DE from Aquinas in Ft, Lauderdale. If I am not mistaken, he's the son of former BC Guy, John Bosa. Why do I have little confidence that these coaches can actually get this kid?
Cadillac90 wrote: I noticed that BC has an offer out to Joey Bosa a DE from Aquinas in Ft, Lauderdale. If I am not mistaken, he's the son of former BC Guy, John Bosa. Why do I have little confidence that these coaches can actually get this kid?
Joey is going to Alabama most likely. Offers from Bama, BC, FSU, UF and Iowa. Best of luck with that one.
Probably because the kid can pick his SEC school.
And because Bosa gave Gary such a hard time.
Working on my 2013 list now should be done today I'll post it once it is. FWIW Isaacs is a big time pickup early already has offers to the UA and Marine All American bowls so we'll get a chance to see what he's got against top level competition. He's dominated everything he's gone to so far.
I'd like to see two pure speed rushing DEs in this class. BC landed some decent DEs last year in Mihalik and Wujciak but neither are speed rushers. Also, another good CB and safety are a must. A speedy big WR like Larmond would also good a long way toward helping the offense.
How many ships will BC be giving out this year?
Kato hates this kid already.
Oliver Closeoff wrote: I'd like to see two pure speed rushing DEs in this class. BC landed some decent DEs last year in Mihalik and Wujciak but neither are speed rushers. Also, another good CB and safety are a must. A speedy big WR like Larmond would also good a long way toward helping the offense.
By my count these people will exhaust their eligibility next year, so we'll have 15 before transfers, not extending fifth years, etc. This assumes Luke goes pro, D. Elliot/M. Goodman/B. Murray do not get a fifth year this year, and Momah gets a 6th year.
Some possibilities off the top of my head for no 5th year are B. Davis, A. Lawrence, and J. Sinkovec.
Lawerance and Sinkovek played decent amounts last year, Byron Davis probably doesn't get another year.
Everett OL John Montelus is up to 5 offers (BC, UConn, Cuse, NCSt, and UVA, with Rutgers and WVU likely to come soon). I don't know if this is good or bad news, but his mom wants him at BC.
Offer out to LB Ben Gedeon.
How many WRs does a team really need that run a 4.6 or 4.7 40 yard dash? It seems redundant.


text:
Bryan Thao Worra
Title: Bryan Thao Worra
Subject: List of Laos-related topics, Laotian American, Saline, Michigan, 1973, January 1
Bryan Thao Worra 2008
Thao Somnouk Silosoth
(1973-01-01)January 1, 1973
Vientiane, Laos
Laotian American
Poetry, Short Story, Playwright
Bryan Thao Worra (born January 1, 1973) is a Laotian American writer. His books include On The Other Side Of The Eye, Touching Detonations, Winter Ink, Barrow and The Tuk Tuk Diaries: My Dinner With Cluster Bombs. He is the first Laotian American to receive a Fellowship in Literature from the United States government's National Endowment for the Arts. He received the Asian Pacific Leadership Award from the State Council on Asian Pacific Minnesotans for Leadership in the Arts in 2009. He received the Science Fiction Poetry Association Elgin Award for Book of the Year in 2014. He was selected as a Cultural Olympian representing Laos during the 2012 London Summer Olympics.
1 Family and early years
4 Career and community service
5 Selected works
6 Awards and recognition
Family and early years
Bryan Thao Worra was born Thao Somnouk Silosoth (Lao: ທ້າວ ສອມນກຸກ ສກິລອສອທ) in Vientiane, Laos on January 1, 1973 during the Laotian Secret War (1954–1975).
He came to the United States in July 1973. Bryan Thao Worra's early years were spent in Missoula, Montana, Anchorage, Alaska, and Saline, Michigan. Thao Worra currently resides in the Hawthorne neighborhood of Minneapolis, Minnesota and the city of Hemet, California.
Bryan Thao Worra was adopted when he was three days old by an American pilot named John Worra, who flew for Royal Air Lao, a civilian airline company. Thao Worra's cousin, Dr. Caroline Worra, is an opera singer and educator.
In 2003, Thao Worra reunited with his biological family after nearly 30 years during a visit to Laos. He has three biological sisters and one brother on his mother's side. His mother was Nang Mitthalinh Silosot, who was also adopted. His father was Thao Souphanh, who is believed deceased.
Bryan Thao Worra attended several private Lutheran elementary schools in Alaska and Michigan. In the 1980s, Thao Worra attended the Rudolf Steiner School of Ann Arbor, where he received a Waldorf education. He attended Saline, Michigan public high school and graduated in 1991. In high school, he had a significant interest in social studies, literature and mythology and was a member of the quiz bowl team and the National Honor Society. He was briefly involved with Future Problem Solvers.
He attended Otterbein College in Westerville, Ohio from 1991 to 1997, studying communications and philosophy/religion with a focus on non-Western cultures. In college, Bryan Thao Worra was active in numerous campus activities including the political affairs club, Phi Eta Sigma, the campus programming board and the Sigma Delta Phi Fraternity. In college he was active in community service and received numerous awards for his writing and student leadership, including the Roy Burkhart Prize for Religious Poetry.
Bryan Thao Worra has written creatively from an early age, but began seriously writing in 1991. Some of his earliest writing first appeared in the Otterbein College literary magazine Quiz and Quill and the campus newspaper, the Tan and Cardinal. He often performed in the Otterbein College Philomathean Room in Towers Hall, and at local coffee houses in Westerville.
A widely published Laotian writer, his work appears in over 90 publications including the Bamboo Among the Oaks anthology, the journalsWhistling Shade, Urban Pioneer, Unarmed, the Asian Pacific Journal and the Journal of the Asian American Renaissance and the anthology Outsiders Within. In 2011 he was approved as an active member of the Horror Writers Association. He holds active membership in the Science Fiction Poetry Association.
Thao Worra's writing explores many themes including transience, identity and home. His style is frequently experimental and draws from a variety of modern and contemporary influences, including science fiction and horror. In interviews, he has cited numerous literary influences including Samuel Beckett, H.P. Lovecraft, Larry Hama, Yusef Komunyakaa, Heather McHugh, Tadeusz Borowski, Adrienne Su, Leonard Cohen, Tom Waits, Khalil Gibran, Joseph Campbell, Hermann Hesse and Shuntaro Tanikawa.
Many of his latter poems are influenced by his travels abroad, especially 2002-2003 when he traveled to Asia, Europe and Egypt, and from his travels to Southeast Asian American enclaves across the United States. He makes collections of his poetry available for free online in e-chapbooks to increase accessibility of his work to Laotian and Hmong audiences.
His chapbook The Tuk-Tuk Diaries: My Dinner With Clusterbombs was printed by Unarmed Press in 2003 in a limited edition. Sphinx House Press released Touching Detonations in the same year, exploring the issue of unexploded ordnance in Laos. These were the first works to emerge from his first return to Laos.
Bryan Thao Worra's first full-length book of speculative poetry, On The Other Side Of The Eye was released in August 2007 from Sam's Dot Publishing, based in Iowa. Sam's Dot Publishing specializes in speculative literature.
His follow-up book of speculative poetry, BARROW was released by Sam's Dot Publishing in 2009. Winter Ink was released in December 2008 from the Minnesota Center for Book Arts. In the summer of 2009, he released an additional book of poetry, Tanon Sai Jai based on the Lao American journey. Tanon Sai Jai included many references to other Lao American writers and their books, including the work of Thavisouk Phrasavath, Phayvanh Luekhamhan, Catzie Vilayphonh of Yellow Rage, and Saymoukda Vongsay.
In 2012 he announced a new book of speculative poetry, DEMONSTRA to be released by Innsmouth Free Press in 2013 featuring artwork by Lao American artist Vongduane Manivong.
Bryan Thao Worra was a 2002 Minnesota Playwrights' Center Many Voices Fellow. His play Black Box was performed at the Sex/No Sex Festival, Ensemble Studio Theater, New York, NY in November, 2006. He also assisted in the editing of the modernized theater adaptation of Phadaeng and Nang Ai, a traditional Lao/Isan Love Story by Suthasinee Srisawat in May 2007 for Bakka Magazine.
He was an active member of the Intermedia Arts in Minneapolis.
Thao Worra often writes as a freelance reporter for several Asian American newspapers including Asian American Press, interviewing numerous Asian American artists and covering community events. He is a regular contributor to the Twin Cities Daily Planet. He has written op-ed columns for the Pioneer Press and community newspapers, primarily on Asian American subjects. He is also a frequent writer for Little Laos on the Prairie, a Minnesota-based Lao American online publication founded by Chanida Phaengdara Potter.
Career and community service
Bryan Thao Worra typically works with community service agencies such as Hmong National Development, the National Youth Leadership Council, Asian Media Access, and Little Brothers – Friends of the Elderly, the Lao Assistance Center and the Hawthorne Neighborhood Council. In the 2000s, he volunteered extensively with the Hmong American Institute for Learning and briefly served as its interim executive director in 2005.
He has been a consultant to the Minnesota State Arts Board, the Minnesota Historical Society, the Minnesota Humanities Commission, and Legacies of War, a non-profit organization that addresses issues of unexploded ordnance in Laos.
Thao Worra was an early volunteer of AsianAmericanPoetry.com as member of their advisory board. He served briefly as a volunteer editor of Bakka Magazine, a Lao literary journal. He frequently contributes to Little Laos on the Prairie, a Minnesota-based blog serving the Lao American community. From 2012 to 2014, Thao Worra lead a regular literary discussion group at the Hemet Public Library in Hemet, California. He became the treasurer of the Science Fiction Poetry Association in 2013. In 2014 he joined Sahtu Press, a non-profit Lao American literary publisher in the San Francisco Bay Area.
He is a member of the Asian/Pacific American Librarians Association. In 2009, he was elected to the board of directors of the Loft Literary Center to serve a three-year term. In 2008, was elected the president of SF Minnesota and continues to assist them since the expiration of his term. He has served as the creative works editor of the Journal of Southeast Asian American Education and Advancement since 2008.
DEMONSTRA, Innsmouth Free Press, 2013.
Tanon Sai Jai, Silosoth Publishing, 2009
BARROW, Sam's Dot Publishing, 2009.
Winter Ink, Minnesota Center For Book Arts, 2008.
On The Other Side Of The Eye, Sam's Dot Publishing, 2007.
My Dinner With Cluster Bombs (The Tuk-Tuk Diaries), Unarmed Press Chapbook, 2003.
Touching Detonations, Sphinx House Press e-chapbook, 2003.
Bryan Thao Worra holds over 20 awards for his literary work and community service, including his arts leadership. In 2009, Thao Worra became the first Laotian American writer to receive a fellowship in literature from the United States government's National Endowment for the Arts to continue his work as a poet. NEA Literature Fellowships are awarded to published creative writers of exceptional talent in the areas of prose and poetry to advance the goal of encouraging and supporting artistic creativity and preserving the diverse cultural heritage of the United States. He was recognized in 2009 by the State Council on Asian Pacific Minnesotans with the Asian Pacific Leadership Award for Excellence in the Arts. In 2010, he was recognized by the Lao Professionals of Elgin, Illinois with their Literacy Award at the 2010 Lao Artists Festival. In 2014, his poetry collection DEMONSTRA received the Science Fiction Poetry Association's Elgin Award for Book of the Year.
2014 Elgin Award for Book of the Year, Science Fiction Poetry Association
2014 Bronze Medal, Poetry World Cup, Missing Slate Magazine
2014 Reader's Choice Award-Poetry, Strange Horizons
2012 Cultural Olympian, Lao Delegate, London Summer Games
2011 Youth Media Innovation Award, University of Minnesota Human Rights Center
2011 Artist Initiative Grant, Minnesota State Arts Board.
2010 Literacy Award, Lao Professionals of Illinois.
2009 Certificate of Honor, City and County of San Francisco
2009 National Endowment for the Arts, Fellowship in Literature for Poetry.
2009 Asian Pacific Leadership Award, State Council on Asian Pacific Minnesotans.
2008 Artists Initiative Grant, Minnesota State Arts Board.
2007 Career Initiative Grant, Loft Literary Center.
2005 Minnesota State Arts Board Cultural Collaboration Award with Mali Kouanchao.
2002 Minnesota Playwrights Center Many Voices Artist-In-Residence.
1994 Otterbein College Quiz and Quill Poetry Contest, First and Third Place.
1994 Otterbein College Quiz and Quill Walter Lowre Barnes Short Story Contest, First Place.
1994 Otterbein College Quiz and Quill Roy Burkhart Religious Poetry Contest, Second Place.
1993 Otterbein College Quiz and Quill Personal Essay Contest, First Place.
1991-1992 Otterbein College Quiz and Quill Poetry Contest, Second Place.
1991 James E. Casey Memorial Scholarship.
1991 Otterbein College Ammons-Thomas Award.
1991 National Honor Society Debra Kolander Service Scholarship, Saline High School.
Bryan Thao Worra's blog
Bryan Thao Worra on Goodreads.com
Fangoria Magazine "Horror Poet Bryan Thao Worra Takes Book of the Year"
Science Fiction Poetry Association 2014 Elgin Awards
Missing Slate Poetry World Cup
Lao writer uses talents to help others
Asianweek Interview with Bryan Thao Worra
2.1.5. Magazine Interview with Bryan Thao Worra
Saline Reporter Interview with Bryan Thao Worra
Fourth Estate article on Bryan Thao Worra
A Hmong Times Interview With Bryan Thao Worra.
University of Wisconsin Green Bay Press Release
A Voice of America Interview With Bryan Thao Worra
Whistling Shade Review of Bryan Thao Worra's chapbook Touching Detonations
Whistling Shade Review of Bryan Thao Worra's book On The Other Side Of The Eye
Bryan Thao Worra on Boston Progress Radio
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Richard Nixon, Watergate scandal, Vietnam, 1893, Elizabeth II
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It appears my metabolism has gone on strike. Or maybe, it's gone into early retirement. How do I know? Because the little bulges that used to take me a few days of not eating much and exercising moderately don't come off without a month of eating less than someone on a liquid diet and exercising more than an Olympian in training. That is if the weight comes off at all.
But as I look at the way my kids eat, I wonder if I'm doing it all wrong. My kids eat everything from vegetables to Cheetos. And yet, they aren't fat. Sure, they've got the metabolisms of hummingbirds. But still, I wonder if kids eating habits are something we parents should aspire to rather than the reverse.
1. Food is not a substitute lovey. Adults eat food for a whole host of reasons that have nothing to do with hunger or nutrition. To an adult, food is comfort and love. To kids, food is just the thing on the table they eat to fill up their tummies. Unless it's an ice cream cone.
2. Discovering that you like a new food can be a euphoric experience. When my kids discover they like something new like sushi or salted caramel ice cream, they're joyous and excited. We adults often forget to try new things — and we certainly forget to appreciate it.
3. Stop eating when you're full (or distracted). My kids will be enjoying the most fabulous meal and all of a sudden just stop eating and say, "I'm done." That's because they got full, which is when you should stop eating. But gosh, food is so good. I always want to keep on chowing down.
4. Fruit can be just as good as candy. My kids love candy, but they're just as quick to grab an apple or a plum if fruit is nearby. So maybe I should follow their example and keep fruit on hand at all times.
5. Not every meal has to be a big meal. For my kids, a meal isn't the defining event of their day like it is mine. They don't eat three big meals a day. Maybe I shouldn't either.
6. Sugar makes people a little crazy. On the occasions when I make the mistake of giving my kids sugar before bed, they don't go to bed as easily and often don't sleep as well at night. I'll try to remember that the next time a tub of ice cream beckons me before bed and I'll take a pass.
7. Only eat what you love. When my kids love a food, they'll ask to eat it multiple days in a row. And if there's something they don't like, there's nothing I can do to make them eat it. If I don't force my kids to eat stuff they don't like, I'm not going to force myself to eat stuff I don't like. So goodbye quinoa!
Now that my kids are my eating teachers, I'm going to try to eat only what I'm hungry for and I'm going to enjoy what I'm eating. What have you learned from the way your kids eat? I'm hungry to know.


French football teams Saint-Etienne and Lorient are meeting on the 12th of May for the second time this year. Since St. Etienne's latest performances have been so admirable, I deeply trust their ability to win the match against Lorient on Sunday, so I will place a bet on them at William Hill.
One of Etienne's key players, striker Pierre-Emerick Aubameyang, who has been in amazing shape in Ligue 1 this season, has hinted at interest in a move abroad. Still, the 23-year-old claimed that he is not currently interested in a switch to Paris Saint-Germain: "Paris is a big project. Could I be part of that? Perhaps one day. But I don't think so for now." However, the striker still has three years left on his contract at Saint-Etienne.
After firing 19 goals in 34 appearances, Aubameyang has been something of a revelation in Ligue 1 this season. "Since I've played football, I've always loved La Liga" were the words of the striker for Le Parisien.
This being said, I am going to try my chance on St. Etienne, so I will bet 6 units on their victory at 2.10, with odds provided by William Hill.
Saint Etienne to win at 2.10.


Berkeley, Calif. : North Atlantic Books, ©1994.
An anthology by Theodore Sturgeon, one of the genre's greats. The stories include It, a 1930s version of the Hulk, and Bianca's Hands, a story repeatedly rejected by publishers at the time as too horrid.
xvi, 387 pages : illustrations ; 24 cm.
edited by Paul Williams ; forewords by Ray Bradbury, Arthur C. Clarke, and Gene Wolf.
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appointment is reflected on the calendar.
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text:
Pick-up artist who harassed women on street is jailed
Connor Gordon
October 23 2019, 12:01am, The Times
Adnan Ahmed had pleaded not guilty and said he did not think his conduct was unlawfulBBC
A Scottish pick-up artist who secretly filmed himself targeting "young and vulnerable" women has been jailed for two years.
Adnan Ahmed, 38, boasted on YouTube that he could "game" women into having sex. He was convicted last month of threatening and abusive behaviour to five women aged 16 to 20.
Ahmed had pleaded not guilty and said that he did not believe his conduct on the streets of Glasgow was unlawful.
At Glasgow sheriff court yesterday Sheriff Lindsay Wood praised the victims who came forward and told his trial they had been upset and intimidated by him. They included a woman who broke down in court as she described how Ahmed followed her through the city centre and grabbed her head as he tried to…


Best times for phone contact: I prefer email and will answer anytime before 10pm and after 9am.
Required and Recommended Texts, Manuals, and Supplies: You need all three required texts and a notebook. Please use the specific edition requested.
Read texts as complex interactions of values.
Students must earn a minimum grade of "C" in courses that are used to fulfill the SEE requirement and major requirements.
Grading Standards: All assignments require the honor pledge be stated and agreed to before submitting.
Course Requirements: Each student will complete a journal, blog posts, two formal essays, and a digital project. There will be reading assignments every night.
Policies: You must arrive to class on time and avoid leaving early unless there are serious extenuating circumstances. Please contact me if you will be absent and find a classmate to share their notes with you. Late journal entries and blog posts will not be accepted under any circumstances. However, extensions for essays and digital projects will be considered on an individual basis. Please come see me for help – I welcome you to visit my office hours to speak with you anytime!
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In this episode, we're featuring a hot album from Country Charley Pride: "To All My Wonderful Fans: From Me To You" (1970). That's the long title, but the album is straight to the point. Track #1 gives you a great idea of what to expect on this release, a country-as-cornbread ode to the travelling man in "That's The Only Way Life's Been Good To Me". Pride's voice is like butter at this period in his career, and he could sing the proverbial phone book and sound sublime in doing so. In 1970, Charley Pride was pumping out 2-3 albums a year and still selling 500,000 copies each time - a long way from the Montana smelter-worker of only a few short years prior. Production is on point with longtime producer Cowboy Jack Clement at the helm and of-note picking comes from Gene O'Neal on steel guitar on a sensational version of "Fifteen Years Ago" that Conway Twitty would surely approve of. Other highlights include the Frizzell-tinged "Today Is Not Tomorrow" and one of two chart-toppers from the album in "Wonder Could I Live There Anymore". Great stuff.


The Festivals and Events unit is seeking an experienced arts leader to join the team. The successful incumbent will be required to provide clear and inspiring leadership and coordinate the development, delivery and evaluation of Council's diverse and contemporary festivals and events.
This is a key time for the festivals and events team and the successful incumbent will be required to lead the transition to a new Future of Festivals in Darebin framework.
If you would like to have a chat about the role, feel free to call Vicky.


Rola Fouad Tikilam is living in United States. Rola Fouad Tikilam is part of our authors community since December 31, 2010 and has published 10 posts.
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Spray 6 muffin cups with cooking spray.
Line each of the muffin cups with a slice of bacon going around the sides, not covering the bottom.
Fill each cup with one egg.
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2. It keeps you from being hungry FOR HOURS!!
5. Can you get too much fat? Maybe! The extra fat when beginning Keto helps you get into fat burning mode. Once you're fat adapted, you may have to tweak this amount.
Butter – read the label – it must be real butter – the only ingredients should be cream and salt. Never use margarine!
I like a nice grass-fed butter like Kerry-Gold, but any REAL butter is fine.
The Coconut oil promotes high energy, fat loss, and brain function. It will make you feel better and get thinner. It also makes the coffee have a better feel in your mouth, but coffee with just butter, or butter and heavy whipping cream, is ok too.
Some people like to blend their BPC. – it creates a froth on top and tastes more like a latte.
I use a Milk Frother to whip up a nice froth.
🙂 I have a BPC with breakfast each day and don't get hungry until about 3pm!! I started with 1/4 tsp of coconut oil and 1/4 tsp of butter and a couple of shakes of cinnamon in my mug, add about a Tbs of coffee and stir til oils are melted. Then I add a splash of HWC (heavy whipping cream) and froth it up! mmmm good to go!
IMPORTANT- start off with about 1/4 tsp of coconut oil and 1/4 tsp of butter and work up to higher levels to avoid tummy upset . 🙂 Some people use up to a Tablespoon or more of oils once their body is adapted.
Some people like to blend their BPC, but hot liquid in a blender may be tricky!!Here's a recipe for blended BPC – do be careful with hot liquid in a blender – read your blender's instructions for blending hot items!
#1 Brew coffee as you normally would.
#3 Empty hot water from the now pre-heated blender and add the brewed coffee (2 cups), butter, and MCT oil. Blend (STOP AND VENT blender every 10 seconds to let the steam out) until there is a thick layer of foam on top like a latte. A Blend-tec or Vitamix blender will do it quickly, a normal countertop blender takes longer, and a handblender works ok if you don't have a real blender. A Milk frother works GREAT!
BUT if you'd rather blend and need a blender, here's the one I use: the Ninja Master Pro. (sounds fancy, huh? lol) It's really great and I love it because it's so much easier to clean! The motor sits on top – you don't have to screw it together with the blades, just lift it off and the blade assemble just lifts out as well.
#5 : Put on a satisfied look and enjoy the high performance buzz from your creamy mug of Bulletproof Coffee as you watch your chubby, tired co-workers eat low-fat yogurt and twigs for breakfast. It's almost unfair.
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Vegans may find it very difficult.
Strain and eat!Don't have a crockpot? This is the one I use and love – the Hamilton Beach Simplicity. I like the size and the shape of the pot allows for large items to fit well.
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I started this recipe with 4 frozen chicken breasts. I just put them in a baggie filled with cool salted water long enough to be able to pull the breasts apart and place in crockpot. If you're using thawed breasts, set crockkpot on low, not high.
If you're going to cook breasts while gone to work, set on low, not high.
Add broth to crockpot with chicken.
Set crockpot oh HIGH for a couple of hours, check to see if meat is cooked through.
If not, let cook a little longer.
When meat is cooked, take out and shred, then place back in crockpot while preparing zucchini and turn to LOW.
Prepare zuchs and place in a baking pan and brush generously with olive oil.
Cover the pan with foil and bake at 350 degrees F for 30 minutes.
Remove foil, cover boats with mozz cheese and place under broiler for 3 minutes until cheese just begins to brown.
I quadruple the amounts and Mix in an airtight jar to keep on hand.
Use 4 tbs. of seasoning for each pound of meat used.
If you're diabetic and want to learn LCHF/A Ketogenic Lifestyle, Check out KetoKitty! She'll take you, step by step, through everything you need to know to learn how to KETO!
Start the ground round cooking in a heavy skillet over high heat; spread it out to cover the bottom of the pan so it cooks quicker.
While the ground beef is browning, chop the onion and crush the garlic.
Plunk them in the pan with the ground beef, and stir it up, using a spatula to turn it over and break it up so that it cooks evenly.
Cover the pan and let it continue cooking.
Meanwhile, chop the cabbage coarsely. Stir this into the beef mixture a bit at a time, it may come close to overwhelming your skillet. Take care to turn everything over to keep it cooking evenly. Re-cover the pan.
Continue to stir the meat mixture to keep it cooking evenly, covering in between stirrings.
When the cabbage is starting to wilt, stir in the tomato sauce, lemon juice, pepper, nutmeg, cinnamon and salt. Re-cover, let the whole thing simmer for 5 minutes, then serve.
If you're diabetic and want to learn LCHF/A Ketogenic Lifestyle, Click here to check out KetoKitty! She'll take you, step by step, through everything you need to know to learn how to KETO!
Sprinkle both sides of Pork Chops with Pepper, rubbing it lightly into the pork.
In a 10 inch skillet, cook Pork in hot oil for 8 – 10 minutes, or until juices run clear and an instant-read thermometer inserted in center of chop registers 155 degrees F. turning half way through cooking.
Remove Pork and keep warm.
For sauce, carefully add the water to the hot skillet.
Add broth to skillet and heat until bubbly.
Using a wire whisk, heat and whisk over medium heat until the cream cheese is melted.
Transfer warm Pork to 4 dinner plates.
Spoon Sauce atop pork and, if desired, sprinkle with chives.
Heat pan over med-high heat.
Add Mustard seed, Cumin seed, and Fennel seed – cook and stir for 30 seconds.
Stir in Nuts and Vinegar.
Calories: 51; Total Fat: 3grams: Sat Fat: 0, Sodium 225 mg; Carbs: 6 grams, Fiber 2 grams, Protein: 2 grams.
If you're diabetic and want to learn LCHF/A Ketogenic Lifestyle, Click here to check out my KetoStyle Blog. It will take you, step by step, through everything you need to know to learn how to KETO!
Add Walnuts, Oregano, Salt and Pepper. Cook and stir for 1 minute more.
Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.
2) Add the water and oil to the dry and mix well. Make a well in the center and add the eggs – mix the eggs together well, then incorporate with the dry mix. Make sure there aren't obvious strings of egg white hanging out in the batter.
4) Pour batter onto pan.
Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan.
5) Bake for about 24-28 minutes, until it springs back when you touch the top and/or is visibly browning.
6) Remove from oven and sprinkle powdered Swerve evenly over the top.
7) Let cool and slice into squares – any size you prefer – I cut into brownie size squares.
8) Sprinkle again with a little more powdered Swerve.
1. Preheat a pan for cooking. Spray well with non-stick spray just before pouring in the batter or use butter/oil.
2. Combine the coconut milk, eggs, oil and vanilla in a small bowl. Mix thoroughly with a fork for about 1 minute.
3. Add the flax meal, almond flour, protein powder, baking powder, granular sugar substitute, nutmeg and salt. Mix thoroughly.
4. Pour 1/4 cup at a time into the hot pan.
5. Cook for 3-5 minutes until golden brown and set and flip. Cook for another few minutes.


The myth that searing your meat will "seal" in the juices has been debunked since the early 1900's, yet it continues to thrive as a top cooking tip. The truth is that about 70% of meat is water and it's locked in thousands of long, thin muscle fibers. Searing can't somehow magically weld the fibers shut and lock in the juices. In fact, searing the meat will actually make it more permeable so juices are more likely to release under pressure.
Yet just because you can't stop the juices by searing, it's still the best way to get a golden, almost caramelized exterior. If you sear at high heat and then finish your meat off at a lower heat and let it rest before serving, you can preserve the largest amount of those yummy juices.
Wine and liquor are often used for marinades or to deglaze a pan for a sauce and if you think your alcohol is burnt off in the cooking process, you're wrong. The amount of alcohol left after depends on the concentration, heat, and time. A recipe using a higher percentage of alcohol heated for a short amount of time will retain more alcohol than a recipe using a lower percentage of alcohol heated for a long time. Alcohol boils at a much lower temperature than water (173 F compared with 212 F), so when making a sauce, for example, the alcohol will start to evaporate before the water does - but just heating the alcohol won't make it all evaporate. No matter what, there's likely a percentage left still intact.
You'd have to cook your dish for three solid hours for all traces of alcohol to be removed, which can make it inedible. If you're worried about having any traces of alcohol in a dish, you can easily find substitutes like vinegar and stock to use instead.
Lard (rendered pig fat) is not a typical saturated animal fat. Pure lard is actually healthier than you think - it contains no trans fats while margarine and shortenings do. When comparing lard's fatty acids to butter, lard is better - being 60% monounsaturated fat (associated with decreased risk of heart disease) while butter is only 45%. Most of lard's 60% is oleic acid (a heart-healthy essential fatty acid associated with lowering "bad" cholesterol). Lard contains about double the amount of oleic acid found in butter as well as about half as much saturated fat.
Chefs will swear lard is the secret ingredient to making the flakiest pie crust but finding pure lard can be hard since it was getting bad press for the longest time. Fats (animal fats in particular) have been made the villain of obesity and health struggles in America, so in came vegetable-based alternatives like Crisco and margarine, and spreads like I Can't Believe It's Not Butter! Maybe it's time to bring back the lard on grocery store shelves.
Adding oil to the pot of boiling water might prevent the water from foaming up at the top, but it won't stop your noodles from sticking together. Why this doesn't work is because oil floats to the surface and won't touch the pasta in the pot anyway. Also, if you're using higher quality noodles, they won't even stick together because they will have enough protein and gluten in them to prevent any stickiness in the first place. Yet even if you use the box variety, as long as you're stirring every once in a while and the water is covering the pasta, sticking shouldn't be an issue while it's boiling.
Also, once you drain your pasta and are worried about sticking before adding sauce, still skip the olive oil and go for butter instead. The butter will become a part of your sauce and help make it stick to the noodle while oil, on the other hand, will coat the noodles and make the sauce slide right off.
If you think the meat you're about to grill has just been "tenderized" by that marinade, you're wrong. Marinades don't do much of anything, let alone tenderize meats. Moreover, if you have a lot of acidity in the marinade (vinegar or lemon juice) and the meat has soaked for too long, it can get mealy and actually damage the meat. That's due to the fact that acid destroys protein by unwinding the strands. This does make the meat softer, so this is where the "tenderizing" myth comes from.
On top of this, whether you soak the meat for 7 hours or 7 days, it is only being penetrated about an 8th of an inch deep. This is because, once again, meat is about 70% water, and water and oily marinades don't mix.
Yet this doesn't mean you should completely ditch your marinades. Most cuts of meats that we typically marinade are thin (pork, chicken, etc.), so it can impart some great flavors if constructed correctly. Just remember that it will need to stand up to the strong flavor of cooked meat, so go both simple and bold with your ingredient choices. Also, don't forget the wonders just a bit of salt and freshly ground pepper can do for bringing out the natural flavor of your food.
Capsaicin is the component of hot peppers that produces the burning sensation when consumed, but if you want to get a little less heat in the dish you're making, taking out just the seeds won't remove this heat producer. While it may help a little bit, the real cause of the fire is the pepper's inner white pith and ribs. The seeds can be coated with capsaicin since they touch the ribs, but they are only hot by association and don't contain any heat themselves. If you really want to cut down the hotness, you need to take out the pith and rib as well as the seeds.
If you're trying to keep your turkey moist by basting it you're not accomplishing anything. Basting with fat only gives you that golden-brown crust color and flavors just the skin, not the meat underneath. Moreover, by basting your turkey, you're making the meat less moist. The basting technique means you have to keep opening the oven, and each time you let out heat. This, in turn, means your turkey will have to stay in the oven cooking for an even longer amount of time which will only dry it out. Considering the meat is much more important than the skin, next time skip the basting and instead brine your bird ahead of time to inject maximum flavor.
Wrapping your bread in plastic and putting it in the fridge to keep it fresh is actually the worst thing you can do to it. Bread's starches are rearranged in the baking process, but after they cool, they'll regroup back to their original crystallized state. This is why bread gets hard or stale. While this still occurs while resting at room temperature, placing it in a cooler but above freezing environment (aka your fridge) only speeds this process along.
The best thing you can do to keep your bread from going stale is buying an unsliced loaf, cutting however much you need off each time, and placing the loaf cut side down to store. Also, if you buy in bulk, you can freeze your bread. Wrap it in an airtight container or bag and store it in the freezer until you're ready for to use it, then thaw completely before taking it out of the container. Unlike the cool environment of the fridge, the freezer actually slows the recrystallization process down dramatically, thus keeping your bread from going stale for much longer.
Cut avocados turn brown because they (like apples, potatoes, etc.) contain an enzyme called polyphenol oxidase, which means that when they come in contact with air, the oxygen reacts with the enzyme and causes the color change.
Everyone seems to think they know the best trick for keeping avocados from browning, like keeping the pit in, squirting it with lemon juice, putting it in a water bath, or in a bowl with a halved onion. Some of those may slow the browning process better than others, but the thing is, as long as there's air getting to the avocado, nothing can stop it from browning - it's science. You can just eat your avocado in one sitting or get over its slightly brown tint the next day. Sorry, but those are, unfortunately, your only real options.
Eggshells are made of calcium carbonate, and adding vinegar to the water will dissolve some of this chemical, but this really only makes the shell softer. In reality, that doesn't mean the shells will come off the eggs easier. What actually does affects the shell's ease of removal is in the cooking process.
To get effortlessly easy-to-peel eggs every time, don't bring the water to a boil while the eggs are in the pot - you need to have the water already boiling, then gently lower the eggs in. Bring the heat down a bit from a rolling boil to just a few bubbles and cook for about 13 minutes. The next step is shocking the eggs (put in an ice bath for about 5 minutes), that way they'll be cool enough to remove the shell right away.
Saltwater isn't as resistant to changing temperature as freshwater is, but adding salt actually raises the boiling point of water. Essentially, it takes more heat salted water to boil than its unsalted counterpart, meaning it takes even longer to reach boiling point. Yet adding salt to the pot is important for flavoring (especially pasta), so that extra time really should be of no concern.
Many old-school chefs and traditional home cooks say that "washing" mushrooms to clean them is harmful and that you only need to wipe the "dirt" off with a towel. The theory is that just a drop of water touching the porous fungi will cause it to lose its flavor from the absorption and also make it impossible to brown in a pan. Yet this myth is ridiculous as a study found that after soaking mushrooms for 5 minutes, they only absorbed 1/16 a teaspoon of liquid. That means a quick rinse and towel dry won't do anything to ruin your mushrooms' flavor. As for browning in the pan, it is true that a damp, freshly washed mushroom won't be absorbing oil as the water evaporates, but once it dries up in the pan, it will cook just fine.
Monosodium glutamate (MSG) is a flavor enhancer commonly added to Chinese food. When people started feeling like they were having a reaction to MSG, they nicknamed it "Chinese Restaurant Syndrome" (even though MSG is added to canned vegetables, soups, and processed meats as well). Some of the random symptoms are headaches, flushing, sweating, facial pressure or tightness, nausea, and weakness (aka they probably ate too much food).
Thinking MSG is poison is ridiculous because researchers haven't found definitive evidence that links MSG and these random symptoms. Researchers say that a small percentage of people may possibly have short-term reactions to MSG, so it remains controversial - that's the only reason the FDA says it must be listed on the label when added. But MSG has been used as a food additive for decades, so why MSG is such a big deal now is beyond us. Pass the kung pao chicken, please.
Did you know that table salt is twice as salty by volume than Kosher salt? If you didn't, you might have added Kosher measurement of table salt in your soup or stew and now you've got a problem. You may have heard the myth that adding a potato will somehow soak the salt up. Well, here's the truth: Potatoes can't pull salt out of anything. The reason the potato has salt on it when you pull it out of the soup is that it absorbs water, and in this case, salty water. Really, all you can do to your over salty soup is to dilute it, so you might as well skip the potato and just add water, which will get you the same end result.
You don't have to fear that pausing while whipping egg whites or cream will make your whip fall apart. You can stop when your arm is feeling too tired or heavy and just pick back up a few seconds later - just don't take the whisk out on your little break. Leave the whisk inside the mixture the whole time and restart your hand mixer (or your own hand and whisk) at medium speed and gradually increase. In fact, pausing when you're whipping can actually help by allowing the structure to set and firm up a little.
Building off that, there are certain whisks that are more suited for specific jobs, but generally speaking, you don't need a special whisk. The best option is a wire balloon whisk - it's versatile enough to easily aerate and whisk cream and eggs to soft peaks and batters to a silky, smooth texture.
It might feel good initially, but applying ice to a minor burn or even soaking a burn in ice water is the worst thing you can do for the healing process. If you put ice on the burn, you have the potential to extend the damage by getting a frostbite injury over a burn injury. Instead, when you burn yourself (5 cm or smaller), rinse with cool (not cold) water to stop the skin from cooking. Anything larger than 5 cm you should see a doctor, but for minor burns just add ointment and cover it. The most important thing is to keep it comfortable and clean, so wash it regularly. Let it heal and you'll be as good as new.
A lot of people "shock" their pasta after cooking it, which is just rinsing it with cold water, but you shouldn't. All it does is wash away all of that nice starch covering the outside of the noodles and that leads to thinner sauces and dryer pasta. You want your pasta to be slightly starchy so the sauce can stay glued to the noodles - when you rinse off the sticky flavor, you're left with a watery meal (and that sounds terrible).


There were three talks in the morning: The first, 'Introduction to the lives of the saints and their representations: Landy's saints at the National Gallery' was given jointly by Jennifer Sliwka (Howard and Roberta Ahmanson Fellow in Art and Religion at the National Gallery) and Lucrezia Walker (Lay Canon with portfolio to the Visual Arts, St Paul's Cathedral).
Jennifer and Lucrezia discussed how saints selected by Associate Artist Michael Landy (for his Saints Alive exhibition) had been depicted in art, and Jennifer discussed the exhibition Devotion by Design, showing how altarpieces, containing images of saints, were constructed and used.
Gill Hart (Head of Adult Learning at the National Gallery) then discussed how she had created and developed the public programme to accompany the Michael Landy exhibition.
The group then visited the exhibition, and after lunch had a discussion with Colin Wiggins, (Special Project Curator at the National Gallery) and Michael Landy. There was a lively discussion at both sessions, covering question such as the public response to Landy's exhibition and how the Associate Artist scheme functioned at the National Gallery.


An impressive pair of french antique mid-19th century Louis VXI Rocaille style electrified three-arm candelabra lamps entirely mounted in ormolu bronze doré. The ormolu is meticulously crafted with a beautifully gilt foliage of s scrolls, leafs, birds and flowers. Image 4 shows a small visible mark of repair from damage to the bronze which has been restored and repaired in the 1960's - same period in which they were electrified.


text:
Representing Members since 1909
General Contractors Association of New York (GCANY)By Anne Lindert-Wentzell
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1909 marked the founding of the General Contractors Association of New York (GCA), headquartered in New York City. As a trade association, the GCA represents the city and state's unionized heavy construction and public works contractors involved with the construction of rail and mass transit systems, roads, bridges, building foundations and water and wastewater treatment plants. In other words, the essential infrastructure that those living in large cities often take for granted.
Advocating for continued investment in such infrastructure remains one of the priorities for the GCA. From the association's perspective, continuous investment is critical not only to New York's growth and prosperity but the entire country.
For over three hundred member companies, a number of which are certified as minority or women-owned enterprises (MWBE), the GCA (known as GCANY in other parts of the country), provides two levels of membership: union contractors involved in heavy civil construction and associate members. Associate members are engineering consulting firms, equipment suppliers, insurance brokers and attorneys, for example. These members work not only in New York City but also throughout the state and elsewhere in the country.
The GCA has secured partnerships throughout its long history to help represent its members and stakeholders. Some of these partnerships include those with contractor organizations, labor unions, government agencies such as the Department of Transport (DOT) and the Metropolitan Transit Authority (MTA) and Associated General Contractors (AGC).
Denise Richardson, GCA's executive director, acknowledges the importance of these partnerships. She has been involved with heavy civil capital construction at several government infrastructure agencies in New York throughout her career.
"There are certain issues that are important to us as heavy civil contractors. On the broader public policy issues of infrastructure funding and legislative issues, I think having the very strong working relationships among the different stakeholders has made for a very strong and unified voice on some very important issues," she says.
Proactive is a term that best epitomizes the driving force behind all GCA's activities. For example, to highlight the importance of and need for federal funding for Amtrak's Northeast Corridor, a critical driver of the United States economy, the GCA joined the Coalition for the Northeast Corridor (CNEC) in 2017. "We were one of the early members because we also recognized that without reliable Amtrak service, both the air and road traffic conditions in this region would simply become untenable," says Denise. "Our members have a strong presence throughout the Northeast."
Other members of this coalition include Johns Hopkins University, the New Jersey State League of Municipalities and the Regional Plan Association (RPA), an advocacy association established in 1922. The RPA's mandate is to improve the quality of life for the New York, New Jersey and Connecticut tri-state area through sustainability planning and a focus on efficient infrastructure.
"The Northeast is over twenty percent of the nation's GDP," says Denise. "The Northeast is the only money-making line within Amtrak. The Northeast Corridor needs substantial investment well beyond just the funding for the Gateway Tunnel." The nearly thirteen billion dollar Gateway Tunnel Project would see a train tunnel built under the Hudson River connecting New Jersey to Pennsylvania Station in New York's downtown.
The 2017 American Society of Civil Engineers (ASCE) Report Card indicated that the United States remains at a D+ infrastructure grade, a grade that has remained consistent since 2013. There has been some improvement in seven of the sixteen infrastructure categories assessed, mostly attributed to 'strong leadership, thoughtful policymaking and investments that garnered measurable results,' according to the society website.
When asked about this dismal rating and what it means on both a national and statewide scale, Denise states that one of the biggest public policy issues the GCA addresses is, "funding for the MTA's capital programs." She relates that New York became the center of the national economy because of its, "very early and historical infrastructure investment."
Aside from the highway systems, the rate of investment dwindled after World War II followed by a period in which there was no investment in system extensions, revitalization, maintenance or capital rehabilitation. By the 1980s and 1990s, there was a significant deterioration in infrastructure and, "in many ways that deterioration was hastened by the poor maintenance of the MTA network."
In 2015, Denise addressed the Joint Legislative Budget Committee Hearing on Transportation, to speak about the capital plans of the MTA and DOT and how these agencies' construction projects support businesses, generate jobs and lead to much-needed improvements to all forms of transportation infrastructure. This ultimately translates into increases in the all-important quality of life.
GCA's advocacy and testimony at this hearing resulted in the much sought-after outcome. "We got the money that we needed for both the MTA and the state DOT capital program," says Denise. "I would say that our funding advocacy coalition was extremely effective."
First enacted in 1885, Section 240 of New York's Labor Law (Scaffold Law) is unique as no similar statute exists in other states. This law subjects contractors to strict liability for any and all injuries resulting from an employee's fall, even if it was a result of negligence on the employee's part. This means that insuring construction projects in the New York can be substantially more expensive than in other states.
"We have very great concerns about the law," says Denise. "It has had a significant impact on our members' costs. It has also created a very difficult cost structure for MWBE firms seeking to get a foothold in the market and seeking to grow their businesses."
Because GCA's members work in other parts of the country, the association can verify that the insurance costs in New York are double and triple. "And yet, that does not translate into safer work environments for the workforce."
Many of those advocating for retaining the Scaffold Law, "advocate on behalf of workers that are not covered by union agreements, that are not working for employers that make safety a priority – which all of our members do," she notes. "Those are many of the bad industry actors that don't have insurance to begin with."
In the 1880s, "The Scaffold Law definitely had a place," she says. At that time, injured construction workers did not have a 'safety net' such as workers compensation laws or disability programs. "The Scaffold Law has become really a very outmoded and outdated way of addressing workplace and worker safety and really bears no relationship to the safe work practices that a contractor may or may not enact on their worksite."
Denise affirms that GCA members, "have a safety record that is below not only the national average for heavy civil construction industry workplace incidents but also the overall record in New York state and New York City."
With its strong and very active safety committee comprised of safety directors from member companies, the GCA provides a broad range of safety training that is, "also supplemented by the safety training that's offered by our signatory unions." The GCA has collective bargaining agreements with thirteen unions. "We serve as joint trustees on all of the unions' safety and training programs where we help guide the curriculum and manage the offering of the union training classes as well as offering our own."
These training classes are provided to members, project managers, superintendents and company executives. Class training related to Occupational Safety and Health Administration (OSHA) specifically, focuses on New York's special laws and regulations and specialty training for such things as rigging, scaffolding and crane safety.
A national internship program, established in 2009, is geared toward those individuals who have completed their junior year in engineering with a discipline, "predominantly civil, but it's open to all engineering disciplines," says Denise. There is a paid summer internship and the GCA's John F. Donohoe Scholarship Fund is offered toward senior year expenses.
"We are very proud to say that ninety-eight percent of our interns and scholarship awardees have later gotten jobs in the industry and stayed in heavy civil," says Denise, adding that about fifty-five percent of participants are minorities and women.
GCA remains actively engaged providing available resources to its members but, "The role of the GCA has really changed over time," she says. Twenty-five or thirty years ago, the GCA was essentially a labor relations organization and still has, "a very strong focus on labor relations," especially now concerning issues related to regulatory and legislative compliance. Today, the association has taken, "a larger role in how the contractors manage their businesses."
Denise reflects that the reconstruction of the World Trade Centre site was a project that was a challenge for members. "That was a very difficult period of time in New York City's history. Our members were among the first responders." These members were working on other projects in the metropolitan area at the time and owned the much-needed heavy equipment. "So we were able to quickly mobilize."
GCA members worked as volunteers on the rescue and recovery operations and later as contractors for the cleanup, a grueling task with which none were prepared to cope. "That was a very, very hard time for all of us," says Denise. "The World Trade Centre site basically got built by us in many forms as we cleared the site, constructed the temporary stations, the new station and did all the building foundations." These members also had to carry out the construction project in a confined site during a time that, "we needed to keep the city moving and keep lower Manhattan functioning."
This specific project had the "logistical challenge of construction, the very real technical challenges engineering-wise that we faced at the site, as well as the emotional aspect of it that will never go away for anybody who works down there."
Other notable projects were the on-time opening of the first phase of the Second Avenue subway in January 2017. The long-awaited project helps reduce commute times and overcrowding. Also, the city's third water tunnel was completed; the first was constructed in 1917 and the second in 1937. Denise adds that GCA's members have worked on, "a number of other very complex and challenging construction projects."
Denise hopes her members are seen as, "a thoughtful voice in the infrastructure public policy debate. I think that is the future role for the association."
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Silver (and Steel) Linings
The construction industry has managed to overcome some massive hurdles in 2020. Despite a range of challenges, from orders to halt work during the shutdown to navigating new health and safety requirements to prevent the spread of COVID-19, the industry kept going. As the year draws to a close, it is time to celebrate some of its notable success stories.
January 17, 2021, 9:57 AM EST
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This will probably sound a little mean, but the first word that comes to mind on this flavor is non-offensive. Ok, ok, let me explain, because it's actually a compliment. While most cake flavors are trying to smother your taste buds with sweetness or artificial flavor, this one isn't doing either. It's got a nice mild base, tons of soft cake pieces, and a nice unique take on sprinkles.
Instead of real sprinkles, whether the hard or soft kind, they've gone with these somewhat soft rectangles that are kind of like colored white chocolate (not so much in flavor but in consistency). It's a neat touch that works well. Sometimes we look for texture changes to bring a pint to life, but other times I really like when a flavor doesn't try to take you out of the mood by jarring you with different textures. I've got soft ice cream, soft cake bits, and soft "thuds" (sprinkles) all coming together for a mild flavored, easy scooping ice cream. It takes the spirit of cake and does a nice, mild flavored tribute to it.
On Second Scoop: I realized why I like this one more and more with every scooping. The base seemed familiar and then it hit me, it reminds me of vanilla soft serve! It's just got a nice flavor pop that works really well with the plentiful cake bites. Nice job Target.
Good review. This is the only ice cream that me (normally lemon sorbet lover), my son (vanilla), and my wife (chocolate) can all agree on. It's delicious. We buy 2-3 at a time lol.
I really enjoyed it too. I've been making the rounds on birthday cake flavors since I have three kids under age five. Right now I've got Turkey Hill party cake in my freezer to try. Loved your cookie sandwiches too! I need to try that.
Generally these market pantry flavors are generics of other brands flavors. In this case, I think it's Kemps, which is a brand based in the midwest, like Target. Kemps also made a Pillsbury-branded version of the Birthday Cake ice cream, with the same pink and blue pieces, the appearance of which, for reasons passing understanding, reminds me of "Big League Chew" bubble gum. The personal-sized cup of this was a favorite snack of mine on many summer days when my running path took me by the local grocery store.
This sounds great but my favorite as far as cake flavors go is still is Perry's piece of cake. Not sure if they still make it and I didn't find a review for it on your sight. Give it a try if you haven't, I love it!
@Anne: cookies and ice cream is always a win.
@Josh: HAHAHAHA, well, guess where Target ice cream is made? HINT: you already guessed it.
@Sarah: I know of it, and they still make it, but I'm not sure I've seen it my Wegmans.
Sarah, I've seen piece of cake at the Co-Op I toured. Looks like I'll have to grab it next time I'm there for a proper review!
I love cake but have yet to find a good ice cream with cake pieces. This one is absolutely awesome in my opinion. Great quality. Best yet.
Can we start a campaign to bring it back?


text:
Vienna International Centre: First Suspected Case of COVID-19
Lifestyle & Travel › Health ♦ Published: February 26, 2020; 16:06 ♦ Updated: February 26; 16:54 ♦ (Vindobona)
The first suspected case of coronavirus infection was reported today from the Vienna International Centre. More than 5,000 employees from more than 125 countries are working in the VIC, also known locally as "UNO City". The UN family in Vienna consists of about 36 international organizations. Wednesday at 4:54 p.m. the all-clear was given. The patient tested negative for the virus.
The United Nations family in Vienna consists of about 36 international organizations. / Picture: © Wikimedia Commons / Herbert Ortner, Vienna, Austria [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0/)]
Regarding the all-clear, the Vienna International Centre (VIC) Medical Service has provided the following update:
"The suspected case involving a UN staff member was evaluated in an Austrian hospital today and diagnosed as not being a COVID-19 case. While this case is now considered closed, the VIC Medical Service and the VIC-Based Organizations will continue to closely monitor the situation."
In the afternoon it was announced by the Medical Service of UNIS, the information department of the UN, that there was a suspected case of COVID-19 involving a staff member at the VIC.
"The person has been taken to a designated hospital for further observation and tests."
"Close contact tracing has identified four individuals and they have been sent home and advised to self-monitor."
Close contact is defined as 15 minutes face-to-face interaction at a distance of one meter or less.
The VIC is in contact with the Viennese authorities and assisting affected staff.
Copyright © Vindobona. You may share using our article tools. Please don't cut articles from Vindobona and redistribute by email or post to the web.
Coronavirus in Austria: Update (July 20, 2020)
Coronavirus in Vienna: Update - July 20, 2020 (July 20, 2020)
Coronavirus in Austria: Live-Ticker (April 8, 2020)
Austria Reports Its First Two Coronavirus Cases as Outbreak Widens (February 25, 2020)
Austria is Arming itself against the Coronavirus (February 24, 2020)
International Organizations, IAEA International Atomic Energy Agency, UN United Nations, VIC Vienna International Centre, UNIS United Nations Information Service, Health Policy, Coronavirus, WHO World Health Organization, 2019-nCov, Tourism Industry, COVID-19, VIA Vienna International Airport