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Tag Archives: mystery box
Masterchef 4 Recap: Team Mystery Box and Chocolate (S4E23)
For the second to last time (Ben is back from Burning Man, but is currently trekking across the wild west and has no time to partake in MasterChef), hello, Starr-struck citizens of the internet! I am doing a temporary takeover of his blog in order to write the MasterChef recaps that so many of you are so fond of. He will be back to blog for the finale, so don't you worry you will have your beloved Starr back soon enough! But for now, you are stuck with this scrub again.
After a highly engineered elimination that saw poor James get the axe, this episode proves to be just as engineered and dramatic with the previews showing Krissi and Jessie getting into a huge catfight. It's easy to see why Krissi's and Jessie's personalities clash. In a high school context (which strangely, was only about two years ago for me. feels like forever!!), Jessie is like a varsity cheerleader, gorgeous, popular, always smiling, while Krissi is the girl way down on the social ladder, loud, brassy, a little rough around the edges, not afraid to show her emotions. It's a clash of personalities that promises a high school cafeteria-esque cat fight.
The episodes start and it's revealed that while in the last episode, what was normally a "team challenge" was individual, this time what is usually an individual pressure test will become a "team challenge". An odd choice, and I can't help but think that they are doing this to build up the catfight that will inevitably unfold. Once again, Joe's exaggerated acting and writhing face muscles crack me up. Luca gets to pick first, and exclaims that it's the biggest advantage that he's ever had. I personally think that winning a mystery box, earning immunity, and getting to assign stuff to your contestants is a much bigger advantage. Luca's penchant for being extremely exaggerated and somewhat dramatic is probably what enhances his appeal to both the producers and audience, which combined with his cooking skills is what has gotten him so far in this "competition."
Luca picks Natasha first, which isn't a surprise to me. He clearly values her cooking abilities over any disagreements they may have had in the past. I honestly think that Natasha is the strongest cook in the whole competition. She and Adrien Nieto, of MasterChef Season 2, recently did a pop up, and looking at some of the instagram photos and descriptions of the dishes, what they put out was absolutely incredible. Way more stunningly sophisticated and creative than anything that I've seen out of the other three contestants, and possibly any contestant EVER in the history of MasterChef (aside from "freak genius" Alvin Schultz, also of Season 2). The menu that they put out could easily have been in some of the best restaurants in the country, and the $75 that they asked for it. If you ever have the chance to attend one of their pop-ups, don't miss out!
That leaves Krissi and Jessie as a team. No surprise there. I can already foresee what is going to happen. They will start struggling as a team, get into a HUGE fight, cause the MULTITUDES of people that hate Krissi to hate her even more intensely, they will lose the challenge, go into the pressure test, where Jessie will beat Krissi, and 95% of the people watching MasterChef will do huge fist pumps and set off fireworks in celebration of the satisfaction of seeing Krissi get eliminated after being such a huge "asshole" this season and particularly in this episode through the fight with darling Jessie. Sound about right? Keep in mind that I am only about 3 minutes into this episode at the time of writing this paragraph. Hahaha.
What do y'all think? Are you happy Krissi went home? Which three course meal would YOU have eaten? Which chocolate dessert is YOUR favorite? Let me know down below….
Tagged 3 course meal, Apple, Ben Starr, biasiello, cat fight, chocolate, crnjac, elimination, Gordon Ramsay, Graham Elliot, High School, jessie, joe bastianich, Krissi, lamb, lobster, Luca, lysak, manfe, mc3michael, mc4jessie, mc4krissi, mc4luca, mc4natasha, Michael Chen, molten lava cake, mousse, mystery box, restaurant, souffle, strawberry, tart
MasterChef 4 recap: T-Bones and Live Birds (S4E19)
(PLEASE NOTE: This blog contains the IPA-soaked rants of a former MasterChef survivor who has practically no inside knowledge of how this season was produced. It's not fit to be read by anyone.)
So we're back up to 7 contestants, now that Bri is back. And it's time for a mystery box. Krissi tells us, "I need to step up my game to a whole nother level." I just HAVE to pause here to correct what is probably the most rampant abuse of the English language in modern American culture. And, yes, Krissi…I'm guilty of using it, too. There's no such word as "nother." That word doesn't exist. Yet, I've even seen "a whole nother" on a bulletin board on I-35 near downtown Dallas. I'm not sure who the first person was who uttered "a whole nother," but if I met him, I'd strangle him with my bare hands. Or at least give him a tongue lashing.
The writer in me must tell you that there are 2 proper ways of saying that phrase, and they are as follows:
"A whole other level."
"Another level."
But "A whole nother level" isn't English. It's something else. So don't ever say it again, please. Just for me. 🙂
Back to MasterChef…
The T-bone steak, with the larger NY strip steak on the left side, and the smaller tenderloin steak on the right
Beneath the mystery box is one of my favorite steaks…a T-bone. This lovely steak is actually 2 steaks in one…a New York strip and a tenderloin, separated by the T-shaped bone which is part of the lumbar vertebrae in the cow's spinal column. The T-bone steak and the Porterhouse steak are actually practically the same steak…but the T-bone is cut from the loin closer to the front of the cow, and the Porterhouse is cut closer to the rear. So Porterhouse steaks contain a larger ratio of tenderloin to strip, while T-bones contain a smaller tenderloin. The unfortunate consequence of this is that the tenderloin part of the T-bone tends to overcook, because it's a smaller muscle. Porterhouses tend to have a better balance between the meat on both sides, so they're easier to cook.
Since we can already predict this episode is gonna be more about drama than cooking, let's pause for a sec and discuss beef. There are 2 kinds of beef cuts…tender cuts and tough cuts. The tender cuts are equivalent to the white meat on a chicken: muscles that rarely get used, so they tend to be tender. On a cow, these are the muscles along the spine (or loin) that flank each side of the spinal column and never actually do much work. These cuts are renowned for tenderness…but not really much flavor. So the flavor comes from how you cook it.
The tough cuts on a cow, however, are the muscles that get the actual work…the front and back legs and the abdomen. Equivalent to the dark meat on a chicken, these cuts are the ones that actually TASTE good…but because the muscles get a lot of exercise, they tend to be tougher. This is why a perfect burger will taste better than any prime tenderloin ever can…because it tastes like BEEF. Tenderloin tastes like whatever you season it with, and melts in your mouth like the butter you slather on top of it because it has very little flavor of its own. So in the quest for the perfect steak, if your primary concern is tenderness, then the T-bone is a fabulous choice…but if your primary concern is good, beefy flavor, you need to look to the tough cuts like skirt steak, flank steak, brisket, chuck roast, and round roast. These cuts need to be either barely cooked and sliced across the grain to keep them tender, or they need to be braised or smoked low and slow for an eternity to break down all the collagen and connective tissues, so they melt in your mouth.
Walmart is back in the house, and you can tell how excited Joe is to be the first to talk about it. I've ranted enough about the Walmart-MasterChef relationship in previous blogs, so I'll spare you. (Just be it known that I DO shop at Walmart…at least twice month. I don't ever buy beef there. Actually, I very rarely buy beef. What I buy at Walmart are their organic products like milk and eggs…well, before I had chickens in my backyard.) I absolutely LOVE how "enthusiastic" Joe is as he reads off the cue card "Walmart sells the highest quality choice beef which is inspected by the USDA for quality." Poor Joe, I know exactly how pissed off he was to have to say that. And, for the record, EVERY piece of beef you buy in the grocery store in this country is inspected by the USDA for quality. Again, Gordon is remarkably silent when it comes to discussing Walmart. He never says it once.
Gordon says, "T-bone steak, a chef's dream. But tonight, we wanna see this T-bone steak elevated, we do not wanna see just meat and potatoes." When he asks Graham what he would make, Graham replies, "A simple rub, not too spicy…grill it, and with it: a potato salad." I chuckled at that one. Exactly what Gordon said not to make. Though, honestly…if you mess with a steak too much, you detract from its beauty. Simplicity and perfection is key to presenting a great steak.
Time is up, and it's time to taste the 3 best dishes. Jordan is first, and he's never won a mystery box challenge. Jordan has decided to separate the NY Strip and the tenderloin from the bone. (Luca also did this, but he served both steaks, Jordan only serves the Strip.) This is a puzzling choice. It certainly gives the chef better control over each piece of meat…meaning you can cook each one to perfection, which is something you CANNOT do when it's on the bone. However, when you separate those two cuts of meat, they simply become two separate steaks. And that bone is the key to incredible flavor and juiciness. I almost never buy a roast or steak that is boneless. Wanna impress the MasterChef judges? Separate those steaks and cook each one perfectly. Wanna BLOW AWAY the MasterChef judges? Present them with a bone-in T-bone steak cooked beautifully. Because THAT is hard to do. Jordan's steak is served with a celery root puree. If you've never tasted celery root…also called celeriac…you need to. It's pretty miraculous. Like a cross between a rutabaga or turnip and celery. Bold, earthy, nutty flavor…it's downright divine. Jordan has also made a compound butter with which to top his steak, consisting of parsley, bleu cheese, and lemon zest. (yum) He's also got caramelized onions and fried squash breaded in parmesan cheese.
(Quick pause here. "Parmesan" is the English word for a cheese produced in the same style as the cheeses produced in the Parma and Reggio Emilia regions of Italy. The cheese made there from raw cow's milk is called "Parmigiano Reggiano." All other cheeses made around the world in that same style are called "Parmesan.")
The judges are very impressed with Jordan's plate.
Luca is next, and like Jordan, he has removed the bone from his steaks. But he is serving both of them. He grilled the filet and served it with haricot verts (French green beans), and roasted potatoes with Parmesan cream sauce. The NY Strip he pan seared and served with caramelized onions and a pan sauce. The judges are very impressed.
The final dish comes as a surprise to some of the contestants…it's Krissi. And boy, did she take her cooking to a whole nother level! Krissi had the balls to leave the T-bone whole. (Good girl!) She cooked it on cast iron, which she said is the way her grandfather used to cook steak. And I can't agree with them more. There is NO better cooking method for steak than a cast iron skillet. Certainly not a grill pan, which many contestants used. (That only gives you sear on the lines where the grill pan meets the steak. That may look pretty, but you've only got a tenth of the flavorful crust you'd get if the whole surface of the steak was in contact with the iron.) Sometimes I'll go for a steak grilled on charcoal, because you get some smoke in the flavor, but typically I save that for BBQ. And don't ever EVER cook a steak on a propane grill. In fact, throw away your propane grill…it has no purpose. If you're going to grill, you'd better do it over charcoal. Grilling on the stove is downright silly. Grilling over a propane fire is the same this as broiling, it's just upside down. I laugh until I'm hyperventilating when I see how proud some guys are of their propane grilling skills. The propane grill is the biggest culinary scam ever inflicted upon mankind. Sell it on Craigslist. Spend 1/8 what you paid for it on a charcoal grill with cast iron grates. Your taste buds will thank you.
On top of Krissi's steak she's got a compound butter, and she's serving it with a crispy potato galette that she's calling "pommes de Krissi." I love that. A "galette" is a French style, crusty, round cake that can be either savory or sweet. "Pomme" is the French word for potato, and Krissi's potato cake is really stunning. While the potato may be the humblest of all ingredients, cooking masterfully with it takes knowledge and incredible skill. Because starches are far more finicky than proteins. They turn to sugar at certain temperatures, and then they quickly burn. Alongside her "pommes de Krissi" she's got a caramelized onion and Brussels sprout salad. What a dish! I would eat the heck out of that. The judges can't praise her enough.
In fact, Krissi wins the whole challenge, and while there were probably some VERY stellar dishes we never even got to see, I'd have to agree with the judges on this one, at least with reference to the other 2 plates. Krissi's plate showed some really sophisticated technique. And while the term "sophisticated technique" tends to give me a rash, and I'm not often DYING to taste something prepared with sophisticated technique, I'd have scarfed down every morsel on that plate because it was still familiar and authentic…two adjectives sorely missing from a lot of "sophisticated" food.
Back in the pantry, there are 6 massive burlap-covered boxes filled with "fresh food," according to Joe. One by one, the burlap is lifted, revealing a variety of live birds that we use for food. The first is a quail…near and dear to the heart of every real Texan. Our very favorite game bird.
Next is a pigeon, which we've already seen this season. Called "squab" in fancy restaurants, pigeons are basically the same thing as doves, which are also much beloved by game hunters.
Graham next reveals a pheasant, which is the ultimate prize for many game bird hunters. I've had the pleasure of cooking wild pheasant several times…the meat is dark purple, lean, and incredibly delicious. Graham says, "If you don't know what you're doing with this bird, it's impossible to nail it." The trick to pheasant…and ALL game birds, really, is brining. They have so little fat that you need to get all the moisture you can into the meat before you cook it, to prevent it from drying out.
Next is, of course, a chicken. That's a Buff Orphington, by the way. I have one in my backyard. They are among the largest breeds of chicken, and just about the friendliest. They love to be held and petted, they'll respond to their name, and they make a far better pet than a cat, in my most-humble opinion.
Gordon pulls up his burlap to reveal a duck. A White Pekin, to be precise. This breed of duck is native to China, and for almost a century, virtually every domesticated duck eaten in the US was a direct descendent of the 9 Pekin ducks brought to New York from China in the 1800s.
Ducks are one of my favorite animals…I can't help but laugh when I see them. I had pet ducks when I was a kid, and I've rescued and raised MANY orphaned ducklings over the years. One year, I rescued an entire nest of ducklings whose mother had been killed by a dog. The sweltering summer heat continued to incubate the eggs and they began to hatch, but without the moisture from mama duck's feathers, the inner membrane of the eggs had become too tough for the babies to peck through. After it became apparent that the babies would die in their shells, I reluctantly helped them hatch. We saved 4 out of the 7 quackers, and I raised them until they were fully feathered. A few trips to a local park to teach them to swim were fascinating…the ducks thought they were people and followed me around the park, terrified of the other ducks. Eventually I returned them to the pond where their mother had lived, and it was heart-wrenching to see how scared they were of the other ducks. But I had to leave them to figure it out on their own. A week later I came back to check on them, and all 4 recognized me and jumped out of the water and rushed up to me, quacking like crazy, jumping up and wanting to be held. You should have seen the look on the other ducks' faces when those 4 were jumping up and down, wanting me to pick them up.
I continued to visit them each week until the entire flock flew south for the winter. When they returned the next spring, they had their adult feathers, and I couldn't recognize which ones were "mine." And they didn't recognize me, either. So my job was done, after shedding a few bittersweet tears.
The last box contains, of course…a turkey. I wish we cooked whole turkey more often in this country, because it's absolutely delicious…when prepared properly. (And you can rest assured that most turkey is NOT prepared properly. For a good primer, start here and here.)
Krissi's job is to assign one bird to each contestant. They head back to the kitchen for their surprise, and each bird is wearing a medallion with an image of the contestant that will have to cook it. Luca is adorably skittish of the birds, and tries to tempt his turkey with a big piece of lettuce.
When Natasha picks up her pheasant, you can see a fishing line attached to it's leg…I suppose to keep it from flying up and roosting in the ceiling of the warehouse where MasterChef is filmed.
For a brief moment, the contestants believe they'll have to slaughter the birds themselves, but that's far too gruesome for the American audience. Which, to me, is sad. I don't believe that ANYONE should eat meat if they're not willing to dispatch the animal themselves. Because we keep the slaughter of animals hidden away in mysterious buildings, and we only see it when it becomes hermetically sealed packages of pink meat in the grocery store, we're more comfortable about the fact that we eat meat. As a result, we're likely to make horrible, irresponsible decisions when buying our meat. Like buying $1.99 chicken breast from a chicken that lived its whole live in a tiny cage fighting with 3 other chickens, pumped full of antibiotics so that it grows at 3 times its natural rate, eating poop from the chickens in the 10 cages stacked above it. When you actually kill the animal that you're going to eat…you realize how important your choice to be an omnivore is. You develop a respect for the animal that died to sustain you. And you cultivate a desire to make sure that EVERY animal that unwillingly gives its life for your dinner plate lives a life according to its nature. A chicken should wander around all day, scratching for seeds and chasing grasshoppers. A cow should graze in green pastures and nap beneath a tree in the heat of the day. A pig should wallow in cool mud and root in the dirt for acorns. And very few of those things happen on massive, industrialized farms. Which is why it's one of the greatest acts you can do as a human to seek out a local farmer and buy from him. Because you can meet his animals and see how they are treated. And you sustain his family and your local community when you buy from him. Yes, it's less convenient than going to the corner grocery store. Yes, it may cost a bit more than your $1.99 sale-priced industrial chicken. (Though it will certainly cost less than buying "artisan" meat at Whole Foods or some other gourmet supermarket.)
But think about it…you make tough choices in your life right now based on things you believe are right, and they make your life harder. Right? Some of you go to church on Sunday. That's not easy. But you believe it's right. Some of you are extremely involved with your children's education…you personally know their teachers, you get involved with PTA. That's not easy. Nor is it free. But you do it, because you believe it's important. Say photography is a serious hobby of yours. Are you gonna buy the cheapest point-and-shoot that Konica makes? Of course not.
So why would you always stoop to the cheapest food you can find to sustain your very life, and the lives of the people who are most important to you? Don't you wanna know where that sh-t comes from?!? In our country we've been spoiled and placated into a place of blissful ignorance about how our food ends up on our table. And that's not only gravely dangerous…it's criminally neglectful when it comes to your kids and the people who trust you to care for them. Start thinking about where your food comes from. It is literally the MOST important decision you make on a daily basis. Yet so many of us make it so flippantly.
*steps off soapbox*
The contestants are given 60 minutes to prepare the perfect dish, with their poultry as the hero. And while that MIGHT be theoretically feasible for the lucky bastards with the quail (Jordan), pigeon (Bri), duck (James), and chicken (Jessie)…it's impossible for the pheasant (Natasha) and the turkey (Luca). Both those birds have dense, lean flesh that needs several hours of brining before you can even think about cooking them. Granted, the quail and pigeon need to be brined, too, but they're so small they'll brine in 30 minutes, leaving plenty of time for cooking. (For the record…apparently NO contestant brined their bird. Which is really surprising.)
Time is called, and Gordon asks who thinks they have the best dish. No one raises their hand. On my season, Gordon asked this after every single challenge. (He probably did on EVERY season, it just rarely makes it to the final edit, because on most challenges, EVERYONE raises their hand, and that gets boring.)
Jessie is up first for tasting. She presents pan seared chicken breast with roasted garlic sauce, mashed potatoes, and summer veggie succotash. Joe chastises her for being too "homey" and not gourmet enough…but with all the components on her plate, it's as sophisticated as anything anyone has cooked on this episode. He's just sticking up his nose at Southern cuisine for being too primitive. Her chicken breast, however, is too dry. (Fancy that…a dry chicken breast! If you're a regular reader, you know what I have to say about chicken breast. The ONLY time to eat chicken breast is when you roast a whole chicken. If you're buying parts and you buy boneless skinless breast, I don't know who you are. You are dead to me. At the very least, buy bone-in, skin-on breast. It's cheaper, too.) Graham messes with her mashed potatoes, which have gone gluey. (To be fair to Jessie, they've probably been sitting on the plate for a couple of hours before she finally gets judged.) However, she did make mashed potatoes from red-skin potatoes, which are "waxy" potatoes and DO NOT lend themselves to a good texture when mashed. You want starchy potatoes for that, like russets, if you want them to be fluffy. The judges are not kind. And Jessie earns some Brownie points in my book for fessing up, rather than making excuses. "There's only 6 of us cooking and you can't get away with simple. I have no excuse." I've said it before…I think we'll be seeing Jessie on Food Network soon. She is supremely likeable.
Natasha is next, and she has pheasant breast with risotto, purple cauliflower, and white asparagus. The judges are very impressed. She used sumac as a seasoning for her pheasant. Sumac is the ground seeds of a large flowering plant family that grows all over the world. It is very tart and fruity, and it's a common spice in Middle Eastern cuisine. (Native Americans steeped sumac seeds in water to make a tart beverage. Sumac is one of the first leaves to burst into color each fall and it grows wild all over the mainland US.)
James is next, and he has duck breast rubbed with togarashi…a Japanese chili powder. He serves it with some "quick kimchee" which probably means he simmered the cabbage briefly in vinegar, rather than allowing it to ferment in a salt water brine. He's also got ginger scallion rice and oyster mushrooms cooked in duck fat. Sounds divine, and the judges agree.
Luca presents his prosciutto-wrapped turkey breast with braised Swiss chard, sweet potato puree, sauteed mushrooms, and a red wine cranberry sauce. (For the most amazing cranberry sauce recipe, click here. You'll never go back to the can.) Joe loves it.
Bri brings her pigeon up to the judges, and we get a snarky comment from Krissi: "I hope it's raw inside, cuz I hate her." I feel like most folks have simmered down on the Krissi attacks recently, but maybe I'm just out of touch. If you follow Krissi on social media, you know that she and Bri are dear friends. This is just more producers posturing contestants against each other in their interviews, and it's not real. So don't get mad. Bri has stuffed her pigeon with green apples, beet greens, sage, thyme, and goat cheese, with arugula, mushroom and cauliflower couscous. I would order that on ANY menu over anything else if I saw it there. That sounds incredible. And she pulled it off. Gordon continues to be puzzled about how competent Bri is when she cooks meat. (Though people are speculating that Bri isn't actually vegetarian based on her previous social media posts about cooking and eating meat…you can read my other blog and related comments on this issue, I don't have time to get into it now, and it honestly doesn't matter to me.)
Jordan is next, and his pan seared quail is served stew-style with root vegetables. His quail is almost raw, but he's not familiar with cooking it. The judges are very upset. And thank you, dear Gordon Ramsay, for suggesting that he should have brined it!
The top 2 dishes of the night are Bri, who celebrates with the line "Winner, winner, pigeon dinner!" *cackle* Against her as the second team captain in the next challenge will be, of course, Natasha.
The bottom 2 dishes belong to Jessie and Jordan…both of whom are VERY strong competitors. And it's a big shocker to see Jordan get the axe. Lots of folks assumed he'd be the winner from very early in the competition. Graham offers him a chance to stage ("intern") at his restaurant, and you can tell when Gordon speaks that this was a hard elimination for him. I definitely empathize with the judges. The final elimination decision is not theirs, and they often have to deal with an elimination they don't feel is just. Though Jordan's dish probably was the weakest of the day, he's most certainly one of the strongest cooks in the bunch. Sorry to see you go, Jordan. (He gives mad props to Natasha as he leaves.)
The edit brings us back to the first time we met Jordan during his signature dish round, where we learned that his mom had recently passed away and he's giving it his all in her memory. Jordan is, in a sense, a perfect MasterChef contestant. He knows a lot and has incredible skill and knowledge. He is confident…but rarely cocky. I predict that Jordan will do exactly what he wants to do with his life: open a dive bar that has 5-star food. Follow Jordan on Facebook and Twitter. And comment below about what you thought of this episode, particularly if you have a fond relationship with one of the game birds that were featured!
And, lucky readers, this is the LAST MasterChef blog I will write. (Perhaps ever?!?) I leave Saturday for my annual pilgrimage "home" to Burning Man, and a subsequent road trip across Idaho and Wyoming and back across the Southwest. I won't lay eyes upon a television screen for a blessed month, and it can't come quickly enough. Good luck to whoever wins MasterChef (I know you who are!!!), and I'll touch base with you all on the final results in late September, but you WILL get plenty of updates from me on Facebook, and more rarely on my blog, during my great adventure to one of the most extraordinary things that happens on planet Earth.
Tagged Bri, Chrissi, Chrissy, Crissi, elimination, Gordon Ramsay, Gordon Ramsey, Jordan, Krissi, Krissy, live, Master Chef, MasterChef, mystery box, pheasant, pigeon, Porterhouse, poultry, quail, Roots, steak, T bone, turkey, vegetarian, Wal Mart, Walmart, who got eliminated
MasterChef 4 recap: Family Food and Sushi (S4E17)
(PLEASE NOTE: The content that follows is entirely from the depraved mind of a MasterChef season 2 survivor. It should be treated, not as fact, but as opinion, only…and probably not a very sound opinion, at that!)
We're down to 7 for MasterChef season 4. At this point in my season, Christine Corley and Derrick Prince had just been eliminated on the grilled cheese and tomato soup challenge, dropping the number from 8 to 6 in one fell swoop.
Another giant mystery box is sitting up behind the judges, but before it's raised, Gordon announces that the winner will be publishing their own cookbook. This hadn't yet been mentioned as a prize thus far in the season…only the cash prize and the "coveted" MasterChef trophy. To me, this indicates that the producers have now decided who is going to win the show. Because they're not going to publish a cookbook with a winner who they don't believe can sell a bunch of cookbooks. I remember chatting with the producers after my season aired (in which there was NO cookbook deal for the winner) and they told me what a nightmare it had been to publish the season 1 winner's cookbook…Whitney Miller's Modern Hospitality: Simple Recipes with Southern Charm, and that they had no plans of publishing another cookbook unless the winner was incredibly marketable. We all know that Christine Ha, the winner of Season 3, would publish an incredibly marketable cookbook, so the cookbook returned for her season after skipping my season. (And it's a good cookbook, I love it. Recipes From My Home Kitchen: Asian and American Comfort Food.) Yet there was no announcement of a cookbook in the beginning of this season (at least not that my IPA-soaked brain remembers), so I believe at this point they've come to a decision on the probable winner and they believe that person will be able to sell a cookbook. It will be interesting to watch the editing at this point forward.
The box is slowly lifted, and we first see lots and lots of feet. And the box is filled with family members. And the tears are flowing. (All over my keyboard, in fact.) Husbands, wives, children, and parents flock to the contestants' stations and I can't tell you what a joy it is to get this gift. After merely 1 week of being without my loved ones during the signature dish challenge, I bawled my eyes out when my partner, my neighbor Sharon, and my old college roomie and partner in crime Monty showed up to cheer me on. The subsequent 7 weeks without any loved ones around was complete and utter hell.
Yet Krissi is in the very back, having witnessed loved ones rushing to the sides of her fellow competitors…but the box is empty and there's no one for her. Some folks watching the show were probably thinking cruel thoughts at that moment. But Ramsay carries an iPad back to her station where her son has recorded a special message for her. (He couldn't make the trip out due to standardized testing, and thank GOD the studio didn't press him to skip that test. Though I have NO love for standardized testing!) Remember, Krissi's son idolizes Gordon Ramsay and wants to be a chef when he grows up. He sits on the couch with a MASSIVE dog on his lap and assures his mom that the house is still intact, nothing caught fire, and nobody died…he misses her food and he says he'll see her in the finale. And Krissi is bawling and laughing with that bittersweet mix of emotion that we experience so rarely in adult life. Even Joe is tearing up. I feel like he really admires Krissi and identifies with her…he probably sees something of himself in her son, and something of his mother in Krissi.
The theme of the mystery box is amazing…cook a dish inspired by your loved ones…inspired by home. They can bring up to 15 items back from the MasterChef kitchen and have 1 hour to cook a dish that reminds them of home.
What I would cook depends entirely on who was under that box for me. If it was my partner, there's no question what it would be. Christian's Big Chocolate-O. Chocolate ladyfingers, toasted hazelnuts coated in doce de leite (cream caramel…a treat from his childhood in Brazil), espresso chocolate mousse, and shaved dark chocolate. Chocolate is the way to his heart, and I invented this dessert for him on his birthday many years ago. (We celebrate 11 years a week from today.)
My family at my house for Thanksgiving, me on the ground with the nieces and nephews, like always
If my parents were under that box, I'd make beans and cornbread…the staple that my parents raised me on. We were poor, there's no two ways about it. And beans and cornbread is about the cheapest wholesome meal you can serve your family. We had it several times a week. But to this day, it's a meal that feeds my soul when I make it, because it reminds me of my childhood and how hard my parents worked to provide their 4 kids with everything they needed to become good humans. Simple, to be sure. Would the judges despise something so simple? Probably. But it would be made with more love in my heart than probably anything else I've ever made, and I wouldn't dare make anything else to pay tribute to the best parents anyone could ever possibly have.
But what if it was my best buds? J-P and Jacques….brothers who I've known since I was a kid? Who've traveled the world and the oceans with me. (J-P and I once visited all 7 continents together in the span of less than a year.) That's a no-brainer, too. Benny Breakfast. I'm not sure why they love it so much. It's simple. But it's what they ask for on every hangout, regardless of what time it is. Buttermilk pancakes. Eggs scrambled with veggies from the garden. Crispy home fries. And little espresso macchiatos dusted with cinnamon, or "mini Bennies" as they call them. Again…very simple. But it's the food that connects us as dear friends.
Which of us presents sophisticated restaurant cuisine to our loved ones each night? Food with soul and heart comes from the family dinner table and the humble kitchen, not the bustling, frantic room in the back of a restaurant. Family meals come from recipes handed down through the generations, or recipes conceived yourself based on a loved one's favorite ingredients. I have NEVER been a fan of "sophisticated" cuisine, because it is soulless. I'm in love with the food served at family tables and from street carts and small family cafes around the world, because this is the food that we identify ourselves and our cultures by. It is the food we prepare and eat to celebrate life with the people we love. A fine dining restaurant can put a flawless plate of food in front of you that looks too pretty to eat, and is perfectly seasoned and expertly prepared…but is it the meal you'll remember on your death bed? Never. Because food prepared by a chef is, at most, an art form. And you can admire it, and discuss it, and it can blow your mind. But it will never feed your soul. Food prepared with love for someone whom the cook truly cares for transcends mere sustenance or art. It is an act of love, as powerful as sacrifice, as powerful as empathy, even as powerful as the act that creates life itself. That's why no plate prepared by Thomas Keller or Gordon Ramsay or Grant Achatz or Jose Andres will EVER mean more to you than something your mother or grandmother or spouse or child will cook for you. If we saw more of this on MasterChef, it would truly be a show worth watching.
Time is called and judging begins. This is really a challenge where EVERY dish should be tasted, and the story behind it told, and I'm upset with the producers for not making that logical exception.
Natasha is the first of the 3 selected for tasting. She has prepared a dish heavily influenced by southeast Asian cuisine…a vegetarian dish of coconut rice, roasted corn with shrimp paste, garlic and ginger, and green curry sauce. Joe is impressed with the flavor, and the other judges love it.
Jessie is next, with a gorgeous plate of seared duck breast with blackberry red wine sauce, roasted Brussels sprouts with pancetta, and pecans. The judges are very impressed.
Luca's is the final dish to be judged, and he has prepared pan-seared halibut wrapped in caul fat, with white asparagus risotto. Caul fat is a thin layer of fatty membrane that encases the internal organs of animals. (Most of the caul fat used in kitchens is from pigs.) It is used to wrap otherwise lean means to keep them moist and flavorful while cooking, and Luca's use of it with fish is pretty darn brilliant, as it will hold the halibut fillet together and keep it plump and firm. White asparagus is just normal asparagus that is grow in the absence of light, so that its natural pigments don't develop. In that absence of light, though, the skin on the spears tends to grow very thick and woody, so unlike green asparagus (which should NOT be peeled, despite what the MasterChef judges may tell you), white asparagus should have the woody part of the lower spear peeled, or just use the tops in your dish, and save the bottoms for veggie stock or soup. The judges are very impressed.
The winner is Luca, and his beautiful wife couldn't look any prouder. Luca heads back to the pantry and discovers that, in the next challenge, everyone will be cooking Japanese food: shrimp and vegetable tempura, a California sushi roll with Alaskan king crab, a variety of sashimi including shrimp, uni (sea urchin roe), ahi, salmon roe, and mackerel.
Sushi is something I haven't fully explored, simply because living in Dallas, the price I have to pay for sushi-grade fish is prohibitive. I typically only indulge in sushi when I'm in a seaside town, it's very rare that I eat it in Dallas. This does not mean I don't like it…it's easily one of my favorite foods. But while the idea of going out for "cheap tacos" makes my stomach growl, the concept of "cheap sushi" makes me a little green. Sushi is something you spend money on. And it's REALLY easy to spend a bundle on it. For the record, the best sushi I've had was NOT in Japan, but in Seattle…at Nijo. Though if you'd like a kick in the pants and you have Netflix streaming, check out the documentary Jiro Dreams of Sushi, about an ancient sushi master in Japan whose sons are struggling to follow in their father's foosteps.
Luca's advantage is that he gets to split the 6 other contestants into teams of 2 who will work together to replicate the sushi plates in tag-team fashion, with one contestant working at a time. (They did this EXACT same challenge in season 3, didn't they?) Luca pairs up James and Jordan, Natasha and Krissi, and Eddie and Jessie.
Christian Collins climbs down into a blowhole in Hawaii to fetch me a sea urchin
Sushi is primarily about knife skills, as the way you cut the fish will determine its flavor and, more importantly, texture and mouth feel. Though with other sushi items that aren't filleted, like roe (fish eggs), other things must be taken into account. Uni, or sea urchin roe, comes in dainty orange strips called "corals." They are incredibly delicate, and Ramsay chastises Jordan for pulling them out of the urchin's shell with his fingers, rather than the handle of a spoon, and then he sticks them under running water, effectively rinsing away the flavor. Uni is an acquired taste…it's very astringent and a bit reminiscent of lysol…but in a good sorta way? It's very hard to describe. I have many fond memories of eating it fresh in Hawaii, caught by the sea-loving Christian Collins who braved blow holes and sharp spines to give me my first taste of just-caught uni.
Another trick for sushi is the preparation of the rice…a short grain rice that must be sticky enough to hold together, but seasoned perfectly with salt and sweetened rice vinegar.
It's hard to watch this challenge because it's so chaotic, with so much screaming, so who knows what really happened, but the results are that Natasha and Krissi put up a great plate at the very last minute; James and Jordan are missing components, have under-seasoned tempura, have a beautiful California roll but which is also underseasoned, and haven't nailed the ebi (shrimp) sushi; and Eddie and Jessie's uni is not properly cleaned, the fish isn't cut properly, and the rice has too much vinegar.
Natasha and Krissi are the obvious winners, and will be team captains next week. James and Jordan squeak by on the merits of their fish butchery, leaving Jessie and Jordan on the chopping block. And the judges decide that the weakest link on the team was Eddie, so he gets the axe.
Eddie…the meat man…former NFL player turned accomplished chef. Originally from Texas, so even though he no longer lives here, I still claim him for the Lone Star State. Look at his Wikipedia page to see his impressive list of athletic achievements, which aren't just limited to football. (He still holds the national college freshman record for track and field high hurdles.) Eddie's food dream is to open a gastropub, and I can't wait to eat there. Follow Eddie on Facebook and Twitter, and wish him well in his food future!
Feel free to comment below, especially if you have a particularly precious food memory with loves ones. What would YOU have cooked for the mystery box?
Tagged Chrissy, Crissy, Eddie, families, family, Gordon Ramsay, Gordon Ramsey, Krissi, Krissy, Master Chef, MasterChef, mystery box, sushi, tempura


The Valence Group, a specialist M&A investment bank offering advisory services to companies and investors in the chemicals, materials and related sectors, has advised Kennametal (NYSE: KMT) on its proposed acquisition of Deloro Stellite Group from Duke Street Capital for approximately Euro 277 million. The transaction, which is expected to close in 60 to 90 days, remains subject to customary regulatory approval and negotiated conditions of closing.
œAlready our second transaction of 2012, The Valence Groups record continues to demonstrate the extent to which our sector focus and expertise is valued in the chemicals and materials M&A arena, said Telly Zachariades, a co-founder and partner at Valence.
Kennametal Inc. (NYSE: KMT) delivers productivity to customers seeking peak performance in demanding environments by providing innovative custom and standard wear-resistant solutions. This proven productivity is enabled through advanced materials sciences and application knowledge. Kennametals commitment to a sustainable environment provides additional value to customers. Companies operating in everything from airframes to coal mining, from engines to oil wells and from turbochargers to construction, recognize Kennametal for extraordinary contributions to their value chains. In fiscal year 2011, customers bought approximately $2.4 billion of Kennametal products and services " delivered by approximately 12,000 talented employees doing business in more than 60 countries " with more than 50 percent of these revenues coming from outside North America.
The Valence Group is a specialist M&A investment bank offering advisory services exclusively to companies and investors in the chemicals, materials and related sectors. The Valence Group team includes a unique combination of professionals with backgrounds in investment banking, strategic consulting and senior management within the chemicals and materials industries, all focused exclusively on providing M&A advisory services to the chemicals and materials sector. The senior members of The Valence Group have collectively more than 300 years of experience, more than 200 closed transactions valued cumulatively at over $80 billion and spanning more than 100 different chemicals/materials subsectors. The firm's offices are located in New York, London, and Shanghai.


Japan is known for its eccentricities and unique innovations. One such innovation is their use of limited space as seen in the Capsule Hotel Rumor Plaza. It is a male only hotel with a communal sauna as well as shared bathroom, lounge, smoking area, and dining area.
Rather than booking a room, you book an air conditioned capsule which consists of a single bed, and a wall mounted flat screen TV. As you would in a hostel, you will also get a separate locker to stow away your luggage. The idea behind these capsules is to make the most use of what little space is available. The capsules are stacked in layers of two and are made private by closing the entrance door.
The Capsule Hotel Rumor Plaza is only a 2-minute walk away from Gion Shijo Station and within walking distance of both Yasaka Shrine and Kiyomizu-dera Temple. The hotel provides a traditional Kyoto style breakfast and offers many amenities such as a movie theater and business center with computers that all guests are welcome to use.


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Beijing has more than 40 luxury five star hotels totally. Most of these luxury five star hotels are located in the former 6 urban districts (Dongcheng, Xicheng, Haidian, Chaoyang, Xuanwu and Chongwen).
Located on the famous Chang An Avenue, Beijing Hotel is one of the most distinguished addresses in Beijing. The hotel offers 700 well appointed rooms and suites in four interconnected buildings.
Wangfujing Grand Hotel enjoys an unparalleled location which allows walking distance to the Forbidden City, Tiananmen Square, and Beihai Park.
Grand Hotel Beijing is entirely furnished with a Chinese motif, its layout is unique and the atmosphere is graceful and cozy.
The Grand Hyatt Beijing is one of the finest hotels in Beijing and indeed China. The hotel is just moments from Tiananmen Square.
Crowne Plaza Beijing's brand new rooms and facilities provide the perfect setting for the discerning traveler featuring first class relaxing guestrooms and suite.
The hotel' s rooms range from the Business Floor Standard Room to the Luxurious Ambassador Suite. A variety of bar and restaurants offer a diverse selection of cuisines and accompanying beverages.
Located in the commercial and diplomatic center of Beijing city, the luxury hotel offers European-style accommodation and attentive service.
The hotel has 485 guest rooms including 63 luxurious suites and a variety of restaurants and bars as well as comprehensive banqueting facilities.


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Home Books The Tiled House: Tales of the Supernatural by J. S. Le Fanu
The Tiled House: Tales of the Supernatural by J. S. Le Fanu
by: J. S. Le Fanu
The Tiled House: Tales of the Supernatural by J. S. Le Fanu / 300 page paperback from Collins / ISBN 9780008283117 / discounted but close to perfect condition
I agree with James & James (Henry & Montague). Some of the best of the genre.
The very best of Le Fanu's supernatural fiction, including such classics as: 'Schalken the Painter', 'Squire Toby's Will', 'Mr Justice Harbottle', 'The Familiar', 'Green Tea', 'Madam Crowl's Ghost' and 'The Murdered Cousin', introduced by genre expert Michael Cox.
'Sheridan Le Fanu,' wrote S.M. Ellis in 1916, 'retains his own special place and fame as the Master of Horror and the Mysterious.'
Today, Le Fanu's reputation is as high as ever amongst connoisseurs of supernatural and mystery fiction and well deserves the enthusiastic praise lavished on him by some of the most accomplished ghost fiction writers of the twentieth century – including E.F. Benson and M.R. James.
Born in 1814, the son of an Anglo-Irish Protestant clergyman, Le Fanu single-handedly created a new kind of fictional ghost story. Gone are the sheeted spooks rattling rusty chains and the peripatetic headless ladies that infest Gothic fiction. In their place Le Fanu created formidably real supernatural presences that emerge from within, as well as invade from without.
Le Fanu was the first writer to explore seriously the psychological dimensions of the ghost story; at the same time he was adept at invoking the physical presence of supernatural malevolence. The world in which his characters move is a hostile one, his stories surrounded by an infinity of outer darkness. Private anguish undoubtedly underlies these public fictions.
And yet Le Fanu's stories – be they of ghosts or tales of mystery – are also of the good old-fashioned type, best enjoyed in the sort of setting he himself described – 'the old-fashioned parlour fire-side and its listening circle of excited faces, and, outside, the wintry blast and the moan of leafless boughs . . .'
Sheridan Le Fanu

redpajama_set_name: RedPajamaCommonCrawl


AFC Rushden & Diamonds welcome back skipper Richard Bunting for tomorrow's (Saturday) trip to Ware in the Evo-Stik Southern League Division One Central.
Bunting is back in the squad for the trip to Hertfordshire after sitting out the opening two matches through suspension following his red card against Cogenhoe in the final match of last season.
And Liam Dolman could also be back to boost a defence that leaked a late equaliser at St Ives Town in midweek after goals from Tom Lorraine and Tommy Berwick had put Diamonds on course for a first win of the campaign.
Dolman missed the match on Tuesday night with a calf injury picked up in the opening minutes of the draw with Petersfield Town last weekend.
Diamonds boss Andy Peaks said: "Liam could be okay.
Bunting made 31 appearances in Diamonds' UCL Premier Division- winning side last season and comes into a squad that has made a solid start to their first campaign in the Southern League with draws against Petersfield and St Ives.
Peaks has targeted the play-offs this season and said: "I've seen nothing in the first two games that makes me think we can't have a good season.
"We have had two decent performances and could have had six points. We should have at least four.
"We gave away a cheap goal at St Ives and that's taught us we have to stay focused for the full 90 minutes.
"We can't be giving away cheap goals like that.
Ware are also new to the Southern League and from their opening two matches, they have taken one point. In midweek, they were beaten 2-1 at home by Potters Bar Town.


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Finding magic in The Tempest
The Tempest – Thick as Thieves @ Hope Theatre, until 18 July 2015 (tickets)
There are those who feel that criticising Shakespeare is the theatrical equivalent of apostasy, and to accept just one flaw is to admit the existence of a crack that could fatally undermine his genius. Yet while zealots shout heresy, it cannot be denied that Shakespeare wrote a lot of plays and that not all are masterpieces. Each century has its favourites but time seems to have led to the emergence of an A-list and B-list; in the modern age whither have gone Pericles, King John or Henry VI Parts I, II and III?
But there are problems even among his more popular outings; I would argue that Henry V is a second-rate play enlivened only by Shakespeare's ability for heart-swelling, grandiose speeches (indeed it is hard to even write the sentence without wanting to refer to how he can 'stiffen the sinews [and] summon up the blood'). Equally if I could go through life without experiencing the entire post-interval acts from Romeo & Juliet then I would be all the happier for it.
Yet The Tempest has always proved a more challenging option. It is held up as the scholarly choice for greatest Shakespeare play. The temptation
for academic insight is too much to bear. It is his last solo play, his farewell to the stage. Prospero can easily be seen as Shakespeare writing himself into the story. As he waves goodbye to the mysterious magical island, his powers fading, how can it not be seen in this light?
This dry academic interest inevitably strips much of the fun out of the play. The Tempest has magic and monsters, comedy and romance. It starts with a shipwreck and teeters towards tragedy. At the very least it should be entertaining. However too many productions get wrapped up in Prospero and it becomes little more than an opportunity for an actor to wrestle with Shakespeare's last great part, and get under the skin of the man himself (and if that is the aim then I recommend any actor look no further than the challenge of Edward Bond's Bingo if they want to take on Shakespeare directly).
Cheek By Jowl's Russian company produced a superb version in 2011, and they did so through an inventiveness and an absurd but near malicious humour that sits easily with Prospero's casual cruelty towards Caliban and recognition of Ariel being not far removed from the trickster sprite of Robin Goodfellow. If this production falls short in comparison it is because Cheek By Jowl have spent 20 years building a reputation worthy of generating international acclaim. However Thick of Thieves can be applauded for approaching a challenging play with spirited energy and an appealing ingenuity that makes best use of the limited resources offered by a small black-box space. They have set out to entertain rather than inform, and if I left having learnt little I didn't already know then I must also admit to leaving having not enjoyed Shakespeare this much for quite some time.
Hope & Anchor, Nicky Diss, Review, Shakespeare, The Tempest, Thick as Thieves
Who chooseth me shall get as much as he deserves
The Merchant of Venice – Almeida Theatre, until 14 February 2015
There are few directors who have the ability to divide audiences as much as Rupert Goold. It has become standard for his reinterpretations to brim with ideas and display an exuberance that can irk traditionalists as much as they excite those who believe a play to be a living text.
His production of The Merchant of Venice, reaching the Almeida after a season in Stratford, does more than most to alienate, and even his most fervent supporters reach the interval trying to grasp at the point of transferring the play from renaissance Venice to 20th century Las Vegas.
We must consider the play one of Shakespeare's most problematic. Any director must think through how it can be staged effectively and it is a cop-out to provide a traditional setting in order to avoid the context that the modern world brings to how we must approach Shylock and his humiliation. It is clear what may have been acceptable for Elizabethan audiences will not play as well to the modern theatre goer.
As much as Shakespearian scholars can claim there is more to the interpretation of Venetian Jewry than may be initially apparent, it is hard to avoid the grubbiness with which he portrays Shylock debasement and Jessica's elopement with Lorenzo. As much as we can argue that art should live in a vacuum it is impossible to watch the play without holding an awareness of what has happened in the 20thcentury.
It is also a structurally difficult play that ends entirely peculiarly. It is, technically, a comedy but it fails to fulfil many of the rules that we might associate with Elizabethan comedies. It doesn't end in a wedding and rather than finishing with the duke bringing order to the chaos, it ends with Gratiano, a lower character, making a rather inelegant ribald remark about his betrothed.
Well Goold makes the decision to turn the play on its head, and leaves us with an ending so bleak, so suggestive of storm clouds gathering, that if not quite being equal to the great tragedies it is at least worthy of an HBO series.
As the final curtain descends we are left with three couples who, in destroying Shylock, have destroyed themselves. The audience are left with Bassanio's question to Shylock, 'Do all men kill the things they do not love?' [IV.i] to mull over. In their single-minded pursuit of what they thought they desired they have ultimately left themselves a future built on lies and deceit. The warning on Portia's caskets that 'who chooseth me shall get as much as he deserves' returns to us with a startling relevance.
<<Read full review>>
Almeida Theatre, Ian McDiarmid, Jew, Las Vegas, Portia, Review, Rupert Goold, Shakespeare, Shylock, Susannah Fielding, The Merchant of Venice
The Top Ten of 2014: No.2 – King Charles III
Link to full review: King Charles III
Almeida Theatre, King Charles III, Lydia Wilson, Oliver Cris, Review, Shakespeare, Tim Piggot-smith, Top Ten 2014, Wyndham
Revisiting…King Charles III
King Charles III – Wyndham's Theatre, booking until 31 January 2015 (tickets)
Following on from my post revisiting The Scottsboro Boys, Civilian Theatre continues his trip down memory lane (via helpful West End transfers that kind-of legitimises the whole exercise and makes it look rather less like a pointless and desperate act of content generation) by going back to Mike Bartlett's Shakespeare-inspired take on what might happen when our future monarch finally faces his destiny…
(This review is for a production that took place at the Almeida Theatre in May 2014)
Civilian Theatre was one of many celebrating when Rupert Goold snagged the job of Artistic Director at the Almeida and given the unenviable task of continuing the success of Michael Attenborough's 11-year tenure. Based on his opening salvo; the intentionally eye-catching American Psycho: The Musical before bringing in his former company with the Headlong-produced 1984, it appears Goold has a canny sense of how to blur the boundaries between popular and elitist theatre.
Appropriately enough the issue of succession is at the heart of the first play Goold has personally directed at the venue; Mike Bartlett's King Charles III. Another well-judged choice, Bartlett's play cannot fail to appeal to all audiences. Much has been made of the Shakespearian overtones but the true success of the play is that it is a hugely enjoyable piece of, what Bartlett calls, 'future history', which also raises questions that Britain as a country will need to confront in time.
Like Jerusalem this is proper state of the nation theatre and it is heartening to see a playwright unapologetically examine 'big issues' on such a grand scale. Bartlett demonstrates that verse has its place in modern drama and that audiences needn't be turned off by the use of heightened language. The use of iambic pentameter isn't purely to demonstrate Bartlett's skill as a poet but because he is dealing with characters that are simultaneously entirely real and, to the majority of us, entirely unknowable.
The greatest PR trick that royalty has ever pulled off was to create this public image and then to strenuously avoid revealing their true face. Our current Queen has studiously kept to this template and it is notable that it is only when the mask slips that the public begins to question their value. As we enter a new era, the age of Will and Kate and of smartphones and public accessibility, this model is in a state of flux and Bartlett has pitched Charles' succession as the moment that the new and old world will collide.
The use of verse is a way into this private world. How can prose be placed into the mouths of people who are so recognisable but so unknown? We cannot know how they really speak behind closed doors and so creating a state of unreality through artifice is a way to reach some kind of truth. It also allows Bartlett pre-existing conventions to slip seamlessly between conversation and monologue. We are permitted into an inner-realm, not just the closed world of the monarchy but the private consciousness of its key figures.
The allusions come thick and fast and for those who know Shakespeare there is much fun to be had in spotting the references. However Bartlett ensures that this is not to the detriment of those who haven't been schooled in all the History plays and a fair portion of the tragedies. The characters he draws are fascinating in their own right and capture the essence of who they are. It is perhaps Prince Harry who is closest to caricature but how could one resist when he is built to be modelled on the classic arc of Hal in Henry IV Part I and II.
His entrance to the nightclub and his night of revelry is a clear echo of The Boars-Head Tavern in Eastcheap and whilst Jess is a far cry from Falstaff, one senses that it is only a matter of time before there will be a rejection. In a play of many highlights, it is Harry accepting the duty that has been placed upon him and thus leading to the final abandonment of Jess that is the true tragedy of the play. Jess is the one innocent, drawn unwillingly into Harry's world and the one target that press can attack. It is a superb and understated performance by Tafline Steen; she gives Jess a stoic dignity in her humiliation and the image of her standing alone before the coronation tears at the heart. It is a brutal reminder, if any was needed, that above all this is a club whose very survival depends on its exclusivity.
The play is a tragicomedy, with a comedic start slowly giving way to the grand tragedy as the crisis develops. Like so many tragedies it is one action that sets the direction on its course and it inexorably rolls towards its conclusion due to man's frailty. It starts with a funeral, amidst a wonderfully staged requiem scene, and inevitably ends with a coronation. It also features the great dramatic device of signing a document, and it is here that for all the idiocy of Charles we find sympathy for him; he does not fall as far as Lear but the moment that he realises that he must sign is reminiscent of Lear ('reason not the need') pleading Goneril and Regan for his knightly retinue.
We know Lear has brought himself to the pass but we sympathise because of, rather than despite, his foolishness. It is the same with Charles that with one rash act, to challenge Parliament, he has like Lear, to split his Kingdom, condemned himself with an unworldly pride and a fatal inability to distinguish between power and authority.
Misunderstanding of royal power leading to constitutional crisis and abdication cannot help but remind of Richard II. However there is less to be drawn into this than in other Shakesperian characters. Tim Pigott-Smith's Charles may share Richard's naivety but he does not share his cruelty. There is no moment in the play that Charles echoes Richard's splendidly cold moment when, on hearing the illness of John of Gaunt, he states 'pray God we may make haste, and come too late!', instead he is more a kindred spirit with Shakespeare's less-performed tragic heroes, Coriolanus and Timon of Athens.
The tragedy of Charles is his unwavering sense of moral principle. He does not recognise flexibility to be an option and even making a gesture towards reconciliation cannot be achieved. Like Coriolanus and Timon he see himself as a good man in a bad world, and that if he does not have his virtue then he will have nothing of himself. People desperately present solutions that require compromise on all sides but they are rejected because there is principle at stake. It is foolish but it is not evil. In many way Pigott-Smith presents a very warm, and almost lovable, Charles and the frustration one feels with him is not with his cause but with his approach to the solution.
King Charles III, Lydia Wilson, Mike Bartlett, Monarchy, Oliver Cris, Review, Royal Family, Rupert Goold, Shakespeare, Tim Piggot-smith, Verse, Wyndham's Theatre
The making of a king
Richard III – Trafalgar Studios (01 July – 27 September 2014)
Richard III, as proved by his miraculous reappearance in a car park in Leicester, is someone who will not stay dead. In the last three years we had already seen three major productions, including turns from the cream of both stage and screen; Mark Rylance and Kevin Spacey. It is a brave performer who follows in those footsteps and even braver one who takes it despite minimal recent stage experience and a screen persona that has been fine-tuned to be the polar opposite of the larger-than-life, charismatic king.
However Jamie Lloyd has been using the opportunity presented by Trafalgar Transformed to revitalise the space with high octane productions cast with performers that have been carefully chosen to appeal to a younger demographic without destroying the vitality of Shakespeare's language.
Richard III, and last year's superb Macbeth with James McAvoy, blurs the lines between cinematic and theatrical expectations. It is reasonable to quibble with the handling of the language but it is wrong to deny they contain a thrilling visceral energy that may counter the preconceived notions of those whose only experience of theatre is via how drama is taught in schools.
There has been criticism in how Martin Freeman approached the text and it is true the verse of the famous opening monologue is all but destroyed through his delivery. However this is less marked in the rest of the play and often the iambic meter is fluid and complete. He may not have the rounded tones of a natural stage actor but this may be a combination of lack of experience and also the directorial decisions underpinning the play.
The decision to tackle 'Now is the winter of our discontent…' in that way would not have been taken lightly and, on balance, the production gets away with it because it is being delivered as an address to the nation. If we accept the opening premise that changes it from a traditional monologue to a public speech then it is logically justifiable to deliver it in the clipped rhetorical tones of a politician rather than in the fluid verse of someone expressing their inner-thoughts.
Whilst changing the tone of one of Shakespeare's greatest speeches is controversial, it does allow a wonderful moment that would not otherwise be delivered. To use the language of cinema there is a brilliant smash-cut at 'But I, that am not shaped for sportive tricks'; Freeman's Richard switches instantly from the exterior to the interior, from the public to the private. We see clearly the calculating nature of his public persona and the private contempt of others.
For an audience less literate in the convoluted back story of the play it also makes it easier to recognise the inappropriateness of the good humour he shows to Clarence as he is being sent to the tower. We have already been shown the duplicity of Richard and his ability to – use the jargon of modern politics in which it is set – 'work the room'. Here with Clarence we witness this as a fine art; understanding, consoling and, naturally, mastering the double-speak that contains no lies – 'well, your imprisonment shall not be long'.
If this Richard has one overriding trait it is that of the small-man syndrome writ on a national scale. This is most clearly witnessed in the wooing of Lady Anne; a scene that demonstrates both the driving force of this Richard, along with a sense of what makes the production ultimately problematic.
Bilbo, Character, Fargo, Jamie Lloyd, Lady Anne, Martin Freeman, Psychology, Review, Richard III, Shakespeare, The Office, Trafalgar Studios, Trafalgar Transformed


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Mani C.G. is a native Miamian, lifestyle blogger and creator of Livin' 2 Live Los Angeles. As a Howard University graduate, Mani C.G. began her public relations career in Washington, DC. A vagabond at heart, she spent six exciting years exploring DC before it was time for change. So in October 2011, Mani C.G. moved to the City of Angels -- Hollywood to be exact -- where she works as a PR professional by day and explores the city of Los Angeles by night (and on weekends). She enjoys good food, good music and good fun... Most of all, she enjoys telling you all about her adventures through Livin' 2 Live! Connect with her on Twitter and Instagram to learn more!


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Asia Indigenous Peoples Pact
Acronym:
http://www.aippnet.org/
aippmail@aippnet.org
Indigenous & Community Land Rights
indigenous peoples' land rights
The Asia Indigenous Peoples Pact (AIPP) is a regional organization founded in 1988 by indigenous peoples' movements. AIPP is committed to the cause of promoting and defending indigenous peoples' rights and human rights and articulating issues of relevance to indigenous peoples. At present, AIPP has 47 members from 14 countries in Asia with 14 National Formations, 15 Sub-national Formations and 18 Local Formations. Of this number, 6 are Indigenous Women's Organizations and 4 are Indigenous Youth Organizations.
Indigenous peoples in Asia are fully exercising their rights, distinct cultures and identities, are living with dignity, and enhancing their sustainable management systems on lands, territories and resources for their own future and development in an environment of peace, justice and equality.
AIPP strengthens the solidarity, cooperation and capacities of indigenous peoples in Asia to promote and protect their rights, cultures and identities, and their sustainable resource management systems for their development and self-determination.
To empower Indigenous peoples in Asia to promote and defend their human rights and fundamental freedoms and claim legal recognition to their identities, collective rights under UNDRIP and other international human rights instruments.
To build the broadest solidarity and cooperation of indigenous peoples in Asia to strengthen indigenous movements.
To promote and protect the integrity of the environment and enhance the sustainable resource management systems of indigenous peoples including their traditional knowledge, food security and biodiversity by having full control over their land, territories and resources.
To attain full and effective participation of indigenous peoples, particularly indigenous women and youth at all levels of decision-making.
To strengthen solidarity and cooperation with other social movements towards achieving equality, peace, democracy and justice.
Asia Indigenous Peoples Pact Resources
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Library Resource
Asia Indigenous Peoples' Pact (AIPPS)'s Handbook: Extractive Industries and Free, Prior and Informed Consent of Indigenous Peoples
natural resources management
This handbook contains basic information needed by indigenous peoples to be able to exercise their right to FPIC in the face of mining activities affecting their communities. It can be used as a reference by indigenous communities and civil society organizations in understanding and raising awareness on extractive industries and FPIC.
Cambodia: communities in protracted struggle against Chinese sugar companies' land grab
land investments
land rights activists
A new joint report from Community Network in Action (CNA), Ponlok Khmer, GRAIN, Cambodia Indigenous Youth Association (CIYA), and the Asia Indigenous Peoples Pact (AIPP) exposes the devastating consequences of land grabs for indigenous communities in Preah Vihear province, northern Cambodia.
Indigenous Navigator
Training Resources & Tools
land governance
indigenous peoples' lands
customary tenure
The Indigenous Navigator is a framework and set of tools for and by indigenous peoples to systematically monitor the level of recognition and implementation of their rights. By using the Indigenous Navigator, indigenous organisations and communities, duty bearers, NGOs and journalists can access free tools and resources based on community-generated data.
Victims of development aggression
Policy Papers & Briefs
customary land rights
tenure security
Two-thirds of the approximate 370 million self-identified indigenous peoples are found in Asia, enriching the region's enormous cultural and linguistic diversity. They have strong cultural attachment to the land, forests and waters and their livelihood depends on the natural resources therein. They have their own distinct languages, cultures, customary laws and social and political institutions that are very different from those of the dominant ethno-linguistic groups in their countries.


Ali Martine Hayes is presumed innocent, until proven guilty in a court of law. Not all of outcomes are known or final.
Is Ali Martine Hayes a criminal?
Ali Hayes is innocent until proven guilty in a court of law.
What was Ali Hayes arrested for?
When was Ali Hayes arrested?
How old was Ali Hayes at the time of the arrest?
Where was Ali Hayes arrested?
What race is Ali Martine Hayes?
Ali Hayes was 5'05" tall according to the California Law Enforcement report.
What was Ali's hair color?
Ali Hayes had brown hair at the time of the arrest.
What was Ali's eye color?
Ali Hayes had brown eyes.
When was Ali Hayes born?
Ali Martine Hayes was born on January 17,1975.
Ali Martine Hayes ( Male ) was 43 years old at the time of the arrest. was arrested on 2018-07-15 05:19:00.
Below you can find more information about the charges of Ali Martine Hayes (if available).
This official record of Ali Martine Hayes is redistributed by FindMugshots.com and is protected by publishing, constitutional and other legal rights. The official record was collected from local law enforcement agencies of California. Not all of outcomes of this arrest report are known or final.
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Work as hard as you don't.
It has come to my attention over this summer that I have successfully managed to stretch myself thin on almost all areas of my life- but at the same time I've also realized that despite this distinct lack of time I'm still able to make schedule just fine and I also have not found myself particularly crushed or exhausted- despite the hefty workload and I think this boils down to one very simple formula. The amount of energy you exert versus time for work- needs to be counterbalanced equally by an amount of "Play"- versus time for play.
OKAY SO- Playing, to those who would understand it can mean a whole lot of things- and it will almost never be something that is consistent as working can be- you CAN schedule to be as easy but it may diminish the quality or necessity of play. Play can consist of any or all of the following watching T.V, playing Dungeons and Dragons with friends, Drinking and Hanging Out, Playing Video Games, Going out to watch a new Movie- , going on a vacation to an amusement park, any hobby you find enjoyable, going to a concert, and even participating in a Creative C*ult meeting (TM TM TM TM TM TM)….. All jokes aside, it should be easy after you come up with a list of things that you enjoy to do, things you enjoy spending your time on, to figure out which ones will be best balanced and where you should arrange them according to which one is going to be the most relaxing and refueling to you- and fun- balance all of those values to create a list and perform that list based upon your needs. Don't overload anything in particular- and if you find yourself overloading a lot you may want to either put some more work on yourself- or try to find a way to work a little harder.
As far as being able to tell when you're getting too much of one or the other- when you're at a "Play"- moment ask yourself if you dread the coming work that you have- are you enjoying yourself- Do you sleep well enough? – If you fail to sleep well, you are quite possibly working too hard, if you find yourself completely bored with "Play"- you may be very well not working enough. It's a difficult thing to find balance in this life, and it's not something that I can say I've ever been able to maintain too well- but in my opinion- it's something worth pursuing.
That's all for me this week. Sorry I'm a bit late- Hope you enjoyed or took SOMETHING from this.


No. 1 tubular insulating stick in epoxy resin, diameter ø 40 with fiberglass with high mechanical strength.
Configuration with 4 joinable parts through "simplex" stop ring, having total length 6 m. Equipped with end cap and rubber hand guard.
No. 1 sickle to cut the climbing plants.
No. 1 saw branch-cutter for big sized branches.
through pulley, suitable for small sized branches.
No. 1 nylon bag split in two compartments, for the transfer of the device.


Citations for foodborne pathogens in recent years have declined. Most of the citations are noted as minor infractions or minor deviations.
"They are not threatening public health; sometimes they indicate an oversight in having some documentation on hand, or something along those lines," Horsfall said.


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Steven Levin describes his return to law firm life after a heart attack
By Emma Oxnevad eoxnevad@lawbulletinmedia.com
Posted May 31, 2022 1:03 PM
Updated June 2, 2022 12:30 PM
Steven M. Levin, founder and senior partner at Levin & Perconti, had a heart attack while golfing last September. While waiting for paramedics to arrive, a 20-year-old caddy performed CPR, which helped to keep him alive.Levin was comatose for 12 days and underwent quadruple bypass surgery in November. He returned to work earlier this year.Now he's advocating for businesses to implement CPR training for staff, with his firm hosting a class Tuesday as part of CPR Awareness Week.While returning to a high-stress role …


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SeaWorld Set to Fight|Orca Breeding Ban
October 19, 2015 Katherine Proctor
SAN DIEGO (CN) – SeaWorld said it plans to challenge the California Coastal Commission's decision to ban the breeding of killer whales in captivity.
The company called the commission's decision – a condition it attached to its approval of a multimillion-dollar expansion of SeaWorld's San Diego whale habitat – "overreaching," arguing that animal welfare is governed by federal and state laws that do not fall within the commission's jurisdiction.
The decision affects one of the San Diego theme park's main attractions – its 11 performing orcas – and could impact the future of the shows. It came after SeaWorld sought approval for a $100 million effort called the Blue World Project, an expansion that would double the water volume of the existing orca facility and was expected to be open to the public in 2018.
Joel Manby, SeaWorld's president and CEO, said in the company's statement that since the commission is "a regulatory board charged with managing coastal development and related land-use decisions," it went "way beyond" its jurisdiction and authority when it issued the ban.
"By imposing broad new jurisdiction over all future SeaWorld marine animal projects, as well as aquarium projects elsewhere in the state, the commission has overstepped both federal and California law," he said.
"It simply defies common sense that a straightforward land-use permit approval would turn into a ban on animal husbandry practices – an area in which the commissioners have no education, training or expertise."
SeaWorld says it is strictly regulated by the federal government, with frequent random inspections by federal veterinarians and other officials. The company is also accredited by the Association of Zoos and Aquariums, which says SeaWorld is "meeting or exceeding the highest standard of animal care and welfare of any zoological organization in the world," according to the statement.
Commission representative Noaki Schwartz told Courthouse News the commission had no comment because it has not received a formal complaint.
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Peace of mind in that your statutory deductions are correctly submitted .
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Satisfied employees since remuneration gets paid on time, every time .
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Conduct an in-depth needs analysis to address your specific needs.
Accurate and timeous processing of monthly salaries and wages (weekly and bi-).
On time payment of salaries / wages directly into your employees' bank accounts.
Payslips delivered to your office / electronic access via your web-based employee self service program.
All deductions reconciled and submitted to the relevant parties such as SARS, UIF, SDL, including garnishee orders, medical aid, pension and provident funds.
Completion and submission of COIDA returns.
Preparing a set of standard reports as agreed with you (PDF, MS Excel or hard copy format).
Completion and submission of annual and bi-annual returns and IRP5 / IT3(a) certificates to the Receiver of Revenue.
Issuing of IRP5 / IT3(a) certificates for employees.
Preparing tax advices when requested.
One payroll administrator is allocated to your account.
Replacing your payroll administrator temporarily when he/she is not able to attend to the payroll for whatever reason.
Maintaining all your leave records.
All records kept for 5 years to ensure compliance with the law.


Usually, the Tech Tuesday segment discusses high-tech products.
Assistive Technology can also be low-tech. Today's Tech-Tip Tuesday features a low-tech invention which solves a seemingly age-old problem with another low-tech and fairly common piece of assistive technology.
The CLU Clip was developed by students at the California Lutheran University. As the name implies, it is a clip designed to hold a cane upright against a table or desk. Most canes are smooth and top heavy.
They slide and fall quite easily. Often the most practical thing to do with a long white cane is to lay it down somewhere out of the way. With the CLU Clip, however, a cane can be fastened upright against a horizontal surface.
The CLU Clip design team is a semi-finalist in a student competition sponsored by the Rehabilitation Engineering & Assistive Technology Society of North America. Five finalists will be announced at the RESNA conference going on this month.


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Facts About Bacteria and Viruses
Bacteria and viruses are often confused with each other, but they are very different. Bacteria are usually harmless and viruses are usually harmful, though there are bad bacteria and useful viruses.
Bacterial Facts
Bacteria (singular 'bacterium') are made up of only one simple cell – they are called single-celled organisms.
A bacterium can be shaped like a sphere (coccus), rod (bacillus) or spiral (spirillum).
Bacteria are about 1000 nanometres in size (a nanometre is one millionth of a millimetre).
Different bacteria can live at a huge range of temperatures, from ice to hot springs, and can even live in radioactive waste.
People have more bacterial cells in their bodies than human cells – and more than there are people on the planet.
Most bacteria are useful – gut bacteria produce vitamins and help people (and animals) digest their food, and bacteria in the roots help legumes (plants in the pea and bean family) get nitrogen out of the soil, which helps them to grow.
Bacteria are used in making cheese, yoghurt and sourdough bread (see 'Make Yoghurt and Grow Yeast').
Bacteria produce oxygen – perhaps as much as half of the oxygen in the atmosphere.
Bacteria (usually dead or weak ones) are used to make vaccines.
Bacteria are used to clean water in sewage plants.
Bacteria can help clean up oil spills.
Bacteria can cause food poisoning (sickness and diarrhoea) – this is why chicken needs to be cooked thoroughly, and why some food should be kept in the fridge.
Bacterial infections can be cured with antibiotics – drugs that kill bacteria.
Using antibiotics too often, or for diseases that don't need them, like colds and flu (caused by viruses) can stop the antibiotics working (known as antibiotic resistance). MRSA (methicillin-resistant or Multiple-Resistant Staphylococcus Aureus) is a resistant form of a common bacterium found on the skin, which can cause infections after surgery.
Antibiotics come from fungi (see 'Facts About Fungi, Mushrooms and Toadstools').
Viral Facts
Viruses are simpler than bacteria, made up of genetic code (DNA or RNA) with a protein shell – some scientists do not describe them as being alive.
Viruses are 20 to 250 nanometres in size.
Viruses can't reproduce (make new viruses) on their own – they need to take over another cell (plant, animal or human).
Some viruses are useful – viruses called bacteriophages (means 'bacteria eater') kill bacteria and are used to protect people against harmful bacteria in food.
Most viruses cause disease – colds and flu are caused by viruses, as well as common diseases like chickenpox, measles, mumps and German measles (rubella). HIV, which causes AIDS, is a virus.
Once people have had some viral infections, like chickenpox, it makes them immune from having it again – vaccination creates the same kind of immunity, so can prevent people from getting the viral infections.
The more people who are vaccinated reduces the amount of infection in a population, protecting even those people who are not vaccinated – this is called 'herd immunity'. Depending on the virus, 85-95% of people need to be vaccinated to protect the rest of the people – this is why vaccination is important.
There is no vaccine against colds, as there are so many different viruses that cause colds.
Flu vaccines change every year, as there are a number of different flu viruses, and the viruses themselves mutate (change) all the time.
Plants can get virus infections – they can make leaves and flowers change colour, or make leaves and stems twisted.
Viral infections cannot be cured with antibiotics – most viral infections, like a cold or flu, or some chest infections, just get better on their own.
Viruses are passed on by sneezing and coughing, or by touching someone who has a viral infection – this is why it is important to cough or sneeze into tissues and wash hands regularly when infected with a cold or other viral infection.
What Colour is the Sky?
Make a Vacuum Cleaner
Facts About Insects and Minibeasts
'Minibeast' is the collective name for many small animals, including spiders, slugs and snails, worms, insects, centipedes and many other things. Minibeasts are also called invertebrates, which means they do…
Find Out About Fish and Sea Animals
Fish and sea animals live in a very different environment to ours, and come in all shapes and sizes, from tiny to enormous. Fun Fish Facts Fish have been around…
Facts About Fungi, Mushrooms and Toadstools
Fungi (singular is 'fungus') are not plants or animals but are in a separate kingdom. Fungi Facts Mushrooms are the fruit of some kinds of fungi – the rest of…


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This morning, Microsoft revealed the next in its line of Xbox Series S|X controllers, which goes by the name of Pulse Red. It joins the three other available variants, which include Black, White and Shock Blue.
Featuring a very familiar shade of red, this new option is very similar to the Shock Blue pad. By that we mean that it's almost all red, including its joysticks, bumpers and face buttons. The back remains a whitish grey.
It's a really nice looking controller, and one that makes this particular writer wish he'd waited and not purchased the blue one the other week.
The Pulse Red Xbox Series S|X controller isn't going to be available until the 9th of February, unless you live in China. For whatever reason it's going to be sold there starting tomorrow. The price? $64.99 USD, meaning it'll likely be $74.99 here in Canada.
microsoftPulse RedxboxXbox Series SXbox Series X
Fallout 4 is coming out at the wrong time
Microsoft announces Halo Channel


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'Adequate planning saved us forex crisis'
By Paul Adunwoke
First cargo of new Nigerian crude Anyala enroute Europe
10 hours ago Business News
Lagos, UK government seal pact on clean energy access
9 hours ago Business News
Stock market extends losing streak as index dips by 0.07%
Ray Murphy
Mouka Nigeria Limited was recently recognised by London Stock Exchange (LSE) for service excellence. The Chief Executive Officer of the company, Ray Murphy, spoke on the recognition and sundry economic issues. PAUL ADUNWOKE was there.
What does the recognition by LSE mean to you?
For us, it is commendable and as well memorable to be recognised internationally for our performance in Nigeria. London Stock Exchange put this programme together to inspire companies in Africa. We are one of the companies to Inspire Africa with proof of the dynamism and vision. It is also an opportunity for LSE to support Africa's growth.
This involved more than 300 companies in Africa and 60 companies from Nigeria. It is a boost for Africa to industrialise faster, trade more and create millions of jobs, driving the continent forward to a future of prosperity and helping some of the world's poorest countries stand on their own two feet.
This is demonstration that our company and others who were recognised are playing huge role in driving African economies, developing skills, creating high quality jobs and delivering growth.
Recession has been biting most manufacturers. What about your company?
Of course, 2016 was a very challenging year and I think that after 20 years of consistent five per cent average Gross Domestic Products (GDP), the country recorded negative consistently over a period, which resulted to recession.
But as the country went into recession, we adopted a new business trend, and started reinvesting. Firstly, we focused on consumers' needs, as their incomes begin to decrease through out the year. We significantly increased our marketing budget and communicated even more with our loyal and new local partners.
Secondly, we revisited the quality of our products. Because of recession many companies reduced the quality of their products and increased prices. On the contrary, we increased the quality of our products. We consistently improved the quality of our products for over the past 18 months, with no increase in price. Thirdly, we reached out to our local consumer base. Now, we partner with over 250 loyal distributors in Nigeria. We had series of plans and meetings with them, supported and straightened their businesses. We made sure at the beginning of the year we know how many distributors actually started with us and we do that the end of the year. We also succeeded because Mouka people were committed with their job. I would say through out 2016, Mouka people were collective and productive. Because of recession many companies disengaged their workers, but we never lay off any of our employee.
How did you cope with the foreign exchange crisis?
We were affected, but we developed tactics and strategies that helped us to manage the foreign exchange situation. We developed very distinct strategies before dollar was N200, until third week of June 2016 when an adjustment was effected. We had strategy for first half of the year, which we adapted till the second half of the year. Yes, we did face foreign exchange challenges, but as a company, we were very agile to overcome those challenges. For instance, by first half of the year, money was set aside by the management to solve the challenge. So, our financial and treasury departments were agile enough and we were ahead of the challenges. Foreign exchange was an issue, but we were able to mitigate the challenges.
In terms of manufacturing mouka foam mattresses, two key chemicals are involved. I wish I could procure the two chemicals locally. Over 40 per cent of our raw materials are been sourced and procured locally.
Government is about reviving Export Expansion Grant. What is your view on this?
First of all, we do not have any plan to directly export our products at this stage. We all know our product is mattress and it is costly in terms of transportation and this makes it expensive to export. We have aspirations to extend our footprint in West African countries and beyond. But I think that will not come through export, but more like an opportunity to setup another company in those areas or merge with those there already.
What is your geographical spread in manufacturing and distribution?
First of all, we manufacture in Lagos, Benin City and Kaduna, which is three manufacturing plants. From these manufacturing plants we distribute the products. We alternate the manufacturing plants with the one in Aba and Kano. It is our concern to serve our distributors better because we depend on them to distribute the goods. We provide for them free transportation and free subsidy as well, among other benefits to make them feel better. We always come closer to them to inspire them to do more.
London Stock ExchangeRay Murphy


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Pottery lights (Type 2)
Era: 1950s Origin: UK
Vintage British industrial lights by Thorlux, salvaged from a pottery factory in Stoke-on-Trent, UK. A vitreous enamelled, lipped and vented shade with a lacquered steel gallery. The venting allows uplighting which creates a distinctive feature in any interior.
Lighting design in the UK benefitted from a free market. Different companies were working at the same time, designing and producing similar products for the same market. Often with only slight differences in their style, they constantly upgraded and improved their original designs. The products we salvage come from the old industrial heartland of England. This area of the UK was once the boiler room of the British economy - from the potteries of Stoke, through the engineering works of Birmingham, to the wool, textile and cotton mills of Oldham and Manchester.
View all lights from UK
Different materials require different restoration processes and at skinflint we are fascinated by non-standard surfaces and patinas. That's why we tend not to repaint our lights, retaining their authenticity and individual character. During restoration ferrous metals such as steel will have a clear lacquer powder-coated onto the surface to prevent oxidation, sealing and enhancing the surface of the lights.
About the lamp
This product is fitted with a new linear T5 35W energy saving fluorescent. The bulb has an average life of 20,000 hours, is located within an etched diffusion sleeve to prevent any glare and creates an even distribution of warm light (2700K).
Alternatively, the product can be fitted with the latest in linear LED technology. The LED bulb has an average life of 50,000 hours, is located within the same etched diffusion sleeve to prevent any glare and creates even distribution of warm light (2700K or 3000k). The LED option is supplied with either a switched or dimmable remote module (Leading/Trailing edge, Dali/DMX or 1-10v). Please contact the studio for more information.
Whats the difference in brightness between a LED bulb, a fluorescent bulb and a traditional 60w filament bulb?
In simple terms, bulb brightness is measured in lumens. Lumens (denoted by lm) are a measure of the total amount of visible light (to the human eye) from a bulb or light source. As a comparison, an LED bulb is 2475lm, a fluorescent bulb of the same length is 2460lm and a traditional 60w filament bulb is 800lm.
Supplied rewired and tested with a new T5 35W energy saving fluorescent lamp and 2mtrs of elephant grey braided cable, 2mtrs chain suspension and ceiling mounting plates.
Non-standard delivery (POA). All dimensions and weights are approximate. IP20 for internal use only.
Manufacturer: Thorlux
Thorlux was founded by Frederick William Thorpe in 1936 in Small Heath, Birmingham. The company produced vitreous enamelled shades for lighting factories, workshops, mills and farm buildings during the progressive industrialisation of the 1930s through to the 1950s. Thorlux is still in existence over 75 years later, manufacturing a comprehensive range of professional lighting and control systems for architectural and industrial applications. The classic enamel shades from the 1950s with the distinctive Thorlux branding are one of our firm favourites.
View all Thorlux Lights
Featured in: The Stable, Whitechapel
Pizza, pie and cider chain, The Stable, has opened its first branch in the capital city. The Whitechapel eaterie has a bold interior with illuminated wall features, neon lighting, and brick walls brought to life with art by a French illustrator.
1950s Eastern Bloc machinists floor light
US traffic lights (Type 18)
Elegant German pendant lighting
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Vintage floodlights by G.E.C.
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Vintage industrial pendants by Thorlux