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Pens, well more like a pen and a 1/2

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Project by Matthew posted 02-25-2012 11:07 PM 1223 views 0 times favorited 4 comments Add to Favorites Watch

Well today was another day of pen making. I started with a cross cut Zebrawood, put the top section lost a chunk on the lathe….so the pic shows the bottom section, I really like how that looks. I did play with the top section just to learn some tricks. The second on is made of Purpleheart, and it is a slimline pen kit.

On a side note, went over to my FIL’s, he makes hard wood wooden toys, and dug around in his scrap pile. Using a 12” band saw cut myself over 100 wooden pen blanks….SCORE!!!!!!! A wide variety, maple, purpleheart, mahogany, ash, yellowheart, rosewood, white oak, cherry, walnut, teak, and several other types. Will keep me busy for awhile, guess I need to buy some more kits.

-- Save every piece of scrap, the best things come from what others cast aside --

4 comments so far

View doncutlip's profile

2832 posts in 3338 days

#1 posted 02-25-2012 11:49 PM

Fine looking pen, and those blanks should keep you busy for a while

-- Don, Royersford, PA

View a1Jim's profile

116316 posts in 3359 days

#2 posted 02-26-2012 01:55 AM

You’ve got a big stash there and a great start,enjoy!

-- Custom furniture

View Martyroc's profile

2712 posts in 2088 days

#3 posted 02-26-2012 02:35 PM

Nice pen, I see what you mean about the zebra wood that’s cool. Well with all those pen blanks I expect you will ship my pen to me in 2 to 3 weeks thanks, LOL

-- Martin ....always count the number of fingers you have before, and after using the saw.

View gridlockd's profile

141 posts in 2166 days

#4 posted 11-04-2014 05:14 PM

I made several of those zebrawood cross grain pens myself. They are beautiful – when they don’t chunk out! I’ve found that high lathe speed, freshly sharpened tools, and light cuts is the way to go, and even then sometimes they’re just tempermental.
you’ve got a lot of blanks there, have fun!

-- Gridlockd

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New (old) Workbench

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Forum topic by dbilek posted 04-27-2010 11:08 PM 3732 views 0 times favorited 17 replies Add to Favorites Watch
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04-27-2010 11:08 PM

Topic tags/keywords: workbench walnut vise

I had been thinking about building a decent workbench for some time. The bench I was using was a bit flimsy and underweight, so I needed something more substantial that wouldn’t slide across the room while planing, chiseling, etc… In the mean time, I came across an old woodworking workbench at an estate sale and decided to buy it. They priced it at $1200, but it was the last day for the sale and I offered for $450 and ended up getting it for that price. Still a little more than I wanted to pay (I’m kind of cheap), but I think it’s worth it. The entire bench is made of solid black walnut. The top is a single slab that is about 6 inches thick, 2.5 feet wide and 9 feet long. The vise built into the left front leg uses a wooden screw and is completely functional. I think it weighs in excess of 400 pounds, so its definitely not going to bounce around while in use…in fact, it was quite a chore just getting it to my house. It may not be as pretty and polished as a new bench, but I think it’s interesting. In one of the photos you can see that the back, bottom edge of the top still has bark from the tree it was cut from. Any guesses on the age of this thing? When did wooden vise screws go out of style? A decent deal? I’m looking forward to using it for a long time…I’m sure it will last longer than me. :)

17 replies so far

View CampD's profile

1578 posts in 3268 days

#1 posted 04-27-2010 11:30 PM

Now thats a hunk of Walnut, pretty sure that haven’t made trees like that for quite some time.

-- Doug...

View PurpLev's profile

8531 posts in 3430 days

#2 posted 04-27-2010 11:48 PM

fantastic bench.

-- ㊍ When in doubt - There is no doubt - Go the safer route.

View Michael Murphy's profile

Michael Murphy

452 posts in 2787 days

#3 posted 04-27-2010 11:55 PM

Thats 135 board feet of walnut in the top. (9×2.5×6” thick) I would say it’s worth it. Who else can say they even have a chunk of walnut that big let alone use it as a workbench. Nice.

-- Michael Murphy, Woodland, CA.

View b2rtch's profile

4845 posts in 2830 days

#4 posted 04-28-2010 12:19 AM

Good find.
I wish I could find a bench like this one for me.

-- Bert

View Ole's profile

67 posts in 2858 days

#5 posted 04-28-2010 12:48 AM

Wow… would something like this be a collectors’ item? Before you make any changes to this you may want to explore if this isn’t something that someone is itching to spend big bucks on. Don’t get me wrong, it is an amazing bench, but maybe too much so to be used. I’m by no means an expert and I don’t even know if there are people who collect these, but I can’t help thinking about crazy tool collectors when I see this baby.

View Rick  Dennington's profile

Rick Dennington

5534 posts in 2976 days

#6 posted 04-28-2010 01:00 AM

Greetings…... I can’t really tell for sure, but boy that almost looks like an old Shaker bench. Looks like one of the syles that the Shakers used, but most Shaker benches usually had built-in drawers under it, but some didn’t. If it is a Shaker (?), then it could of been built in the late 1700-1800’s. They built massive workbenches back then. If you had, or could get more info on it, or know a little history on it, that would help you alot as to the age. The sliding leg on the side running on the rail was used to hold real long boards for planeing… I forget what it is called. But…. Shaker or not, you got one heck of a bench… congrats on the find…. later.

-- My grandpa used to say: "Y'all come back when you can....come after dinner, and leave before supper.."

View KnifeL's profile

86 posts in 2734 days

#7 posted 04-28-2010 01:31 AM

I agree with Ole, this might be worth it as a museum piece, so you might want to wait on modification. However as far as using it as is, I doubt you would do harm to it. Would you mind counting the rings? That’s one heck of a piece of walnut. Shipwright ownership perhaps?

-- Will in Boulder, CO

View Woodwrecker's profile

4071 posts in 3357 days

#8 posted 04-28-2010 01:53 AM

If anybody can tell you about it, the “wizard of work benches” Chris Schwarz from Popular Woodworking Magazine can.
That guy has forgotten more about work benches then most guys will ever know.

He is very nice, very smart and will respond to your email.
Send him your pictures and ask nicely, and I bet he’ll be able to nail it down for you.

his email is:

Hope this helps.

PS: Awesome bench.

-- Eric, central Florida / Utor praemia operibus duris

View fr8train's profile

19 posts in 3220 days

#9 posted 04-28-2010 04:53 AM

I would love to hear an update on what you find out about this table. Absolutely beautiful piece!

View widdle's profile

2065 posts in 2781 days

#10 posted 04-28-2010 05:12 AM

That bench is great..Almost demands craftsmanship..Enjoy ..use it up

View mike85215's profile

127 posts in 2926 days

#11 posted 04-28-2010 05:40 AM

Very nice bench…yes I think that it is a good buy (I am kind of cheap too :) ) If you were to build one on your own, chances are that you would have ended up with as much or maybe even more than the $450.00 in it.
Go ahead and use it…make something really nice.

View a1Jim's profile

116316 posts in 3359 days

#12 posted 04-28-2010 05:55 AM

That’s one cool bench

-- Custom furniture

View dbilek's profile

11 posts in 3219 days

#13 posted 04-28-2010 08:09 PM

Thanks for the comments / insight. I hadn’t measured the bench before, and wasn’t at home when I made this post, so I was estimating the size…these are the exact dimensions of the bench top: 6 3/4” thick, 25” wide, 107” long.
Rick – I think it might make sense that it could be an old Shaker bench. I live next door to Shaker Heights, OH; which is an area that was originally setteled by the Shakers in the early to mid 1800’s.
Will – I was going to try counting the growth rings for you, but the end grain is very dark, a little beat up and it’s really hard to distinguish individual the rings.
Eric – Thanks for the info about Chris Schwarz. I’ll definitely send him an email and post any commentary he gives me about it.

View Dennisgrosen's profile

10876 posts in 2897 days

#14 posted 04-28-2010 08:33 PM

droooool what a bench
and I´m with woodwrecker email Mr Schwarz in a hurry and let´s know we just can´t wait….LOL

View SCOTSMAN's profile

5845 posts in 3367 days

#15 posted 04-28-2010 09:17 PM

I wondered where I was going wrong my bench is made out of styrofoam.When I opened the beautiful beech packing case which I threw away all I was left was this cheap styrofoam sort of bench.Alistair

-- excuse my typing as I have a form of parkinsons disease

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Awesome Arabian Magic Themed Home Theater

We’ve seen some pretty funky home entertainment rooms and systems, but this one has really taken us by surprise. You may still remember the $3 million scarlet home theater that we wrote about last month, or the $2 million Dark Knignt-inspired one that we covered a few months back. Well, this Horner Networks project is definitely in the same league of awesomeness.

It is a plush genie-in-a-bottle-inspired home cinema that is meant to immediately transport people into a world where flying rugs are not that big a deal. Shane Horner of Horner Networks said that this was a first for the company, and that the challenge was big but rewarding. The room itself was shaped like a bottle, which posed quite some challenges for the guys behind the sound and image systems.

With professional support from Lutz Décor and Amazing Design, the project was successfully completed, with excellent surround sound using Triad Speakers and a 65-inch Sony flat-panel LED TV. To further enhance the Arabian magic theme, a huge crystal chandelier was added to the recipe, as well as luxe fabrics, a soft carpeted floor, and some mood-enhancing fiber-optic lighting. The result is definitely spectacular!

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Tuesday, August 12, 2008

The Flying Saucer Ring of Honor

The Flying Saucer Draught Emporium has a neat customer loyalty program. Show up enough times and drink enough different brews and your name goes on the wall.

Tonight was my night at the Charlotte location. With a good number of family members along for the ride and the Charlotte Beer Club added in for good measure, my plate was unveiled. I started the journey back in December of 2003, long before moving to Charlotte. It required about 70 trips (they have a three beer per visit limit), mostly during the last three years since I moved to the area. I pulled the list of beers and was amazed by the range and the story it told about some of my favorite breweries. You can check them out below.

If you have a chance to stop at one of the 13 Flying Saucer locations, take a look at some of the sayings on the plates. You'll get a laugh or two. I also think you will find the staff at each location knows its beer. That's something we should expect more often, but sadly often don't find when we visit a local tavern. The Flying Saucer sets the standard in this key category.

Abita Purple Haze (draught)
Allagash White (draught)
Anchor Christmas 2005 (draught)
Anchor Christmas 2006 (draught)
Anchor Christmas 2007 (draught)
Anchor Porter (draught)
Anchor Steam (draught)
Arcobrau Dark Lager (BTL) (bottled)
Avery 13 (BTL) (bottled)
Avery 15 (BTL) (bottled)
Avery Czar (BTL) (bottled)
Avery Ellie's Brown Ale (BTL) (bottled)
Avery Hog Heaven (draught)
Avery IPA (draught)
Avery Kaiser (draught)
Avery Maharaja (draught)
Avery New World Porter (draught)
Avery Old Jubilation (draught)
Battlefield Bock (draught)
Beamish Stout (draught)
Becks Dark (BTL) (bottled)
Belhaven Scottish Ale (draught)
Bells 8000 (draught)
Bells Double Cream Stout (BTL) (bottled)
Bells Expedition Stout (draught)
Bells Hop Slam (draught)
Bells Java Stout (draught)
Bells Oberon (draught)
Bells Porter (draught)
Bells Two Hearted Ale (draught)
Blanche De Bruxelles (draught)
Bosteels Pauwel Kwak (BTL) (bottled)
Breckenridge 471 Imperial IPA (draught)
Bridgeport IPA (draught)
Brooklyn Abbey Single (draught)
Brooklyn Antwerpen Ale (draught)
Brooklyn Blanche de Brooklyn (draught)
Brooklyn Brooklynator (draught)
Brooklyn Oktoberfest (draught)
Brooklyn Smoked Weissbock (draught)
Brugse Zot (draught)
Carlsberg (draught)
Carolina Flight (draught)
Catawba Valley Brown Bear (draught)
Charleston East Bay IPA (draught)
Chimay Cinq Cents (draught)
Chimay Grand Reserve (BTL) (bottled)
Chimay Premiere (BTL) (bottled)
Corsendonk Christmas (draught)
Cottonwood Almond Stout (draught)
Cottonwood American Wheat (draught)
Cottonwood Endo IPA (draught)
Cottonwood Frostbite (draught)
Cottonwood Irish Red (draught)
Cottonwood Pumpkin Ale (draught)
Cottonwood Scottish Ale (draught)
DeKoninck Ale (BTL) (bottled)
Delirium Nocturnum (BTL) (bottled)
Delirium Noel (BTL) (bottled)
Delirium Tremens (draught)
Dinkel-Acker Dark (draught)
Dogfish Head 60 Minute IPA (BTL) (bottled)
Dogfish Head 90 Minute IPA (BTL) (bottled)
Dogfish Head Chateau Jiahu (BTL) (bottled)
Dogfish Head Chicory Stout (draught)
Dogfish Head Festina Peche (draught)
Dogfish Head Immort Ale (draught)
Dogfish Head Indian Brown (BTL) (bottled)
Dogfish Head Palo Santo (draught)
Dos Equis Amber (draught)
Duck Rabbit Baltic Porter (draught)
Duck Rabbit Milk Stout (draught)
Duck Rabbit Porter (BTL) (bottled)
Duck Rabbit Rabid Duck (draught)
Edenton Winter Cheer Royal Stout (draught)
Export 33 (BTL) (bottled)
Flying Dog Tire Bite (draught)
Flying Dog Wild Dog Barrel-Aged Gonzo (draught)
Foothills Festive Ale (draught)
Foothills Gruffmeister 8 (draught)
Foothills Oktoberfest (draught)
Foothills Rainbow Trout ESB (draught)
Foothills Salem Gold (draught)
Foothills Seeing Double IPA (draught)
Foothills Sexual Chocolate (draught)
Foothills Torch Pilsner (draught)
Fullers London Porter (BTL) (bottled)
Fullers Vintage 2001 (BTL) (bottled)
Fullers Vintage 2007 (BTL) (bottled)
Gaffel Kolsch (draught)
Great Divide Fresh Hop (BTL) (bottled)
Great Divide Hades (BTL) (bottled)
Great Divide Hercules IPA (BTL) (bottled)
Great Divide Hibernation (BTL) (bottled)
Great Divide St Bridget's Porter (BTL) (bottled)
Great Divide Titan IPA (BTL) (bottled)
Great Divide Yeti (draught)
Green Flash Hop Head Red (draught)
Grolsch Amber (BTL) (bottled)
Guinness (draught)
Harp Lager (draught)
Harpoon Oktoberfest (draught)
Harpoon Weizenbock (draught)
HeBrew Monumental Jewbelation (BTL) (bottled)
Helles Angel (draught)
Highland Cold Mountain (draught)
Highland Gaelic (draught)
Highland Oatmeal Porter (draught)
Highland Shining Rock Lager (draught)
Highland Tasgall Scotch Ale (draught)
J.W. Lees Manchester Star (BTL) (bottled)
Jever Pilsner (BTL) (draught)
Kasteel Rouge (draught)
Kind Pale Ale (BTL) (bottled)
Koningshoeven Dubbel (BTL) (bottled)
Labatt Blue (draught)
Left Hand Black Jack Porter (draught)
Left Hand Milk Stout (draught)
Left Hand Sawtooth Amber (draught)
Leinenkugels Sunset Wheat (draught)
Leute Bok (draught)
Lindemans Cassis (draught)
Lindemans Framboise (draught)
Lost Coast 8-Ball (BTL) (bottled)
Lost Coast Indica IPA (draught)
Mackeson XXX Stout (BTL) (bottled)
Maredsous 10 (BTL) (bottled)
Maredsous 8 (draught)
Maredsous 6 (draught)
Murphys Irish Stout (draught)
New Holland Mad Hatter IPA (draught)
New South Dark Star (draught)
New South Oktoberfest (draught)
North Coast Old Rasputin (draught)
North Coast Scrimshaw Pilsner (draught)
Orval Trappist (BTL) (bottled)
Oskar Blues Dales Pale Ale (CAN) (bottled)
Otter Creek Mud Bock (draught)
Paulaner Hefe-Weizen (draught)
Piraat Triple (draught)
Pyramid Hefeweizen (draught)
RJ Rockers Fish Paralyzer (draught)
Red Oak (draught)
Rogue 10,000 (BTL) (bottled)
Rogue Altbier (draught)
Rogue Charlie 1981 (draught)
Rogue Glen Ale (draught)
Rogue Hop Heaven (draught)
Rogue Imperial Red (draught)
Rogue Integrity IPA (draught)
Rogue Menage A Frog (draught)
Rogue Mogul (draught)
Rogue XS Old Crustacean (BTL) (bottled)
Rogue Yellow Snow (draught)
Sam Adams Boston Lager (draught)
Samuel Smith Winter Welcome 07 (BTL) (bottled)
Sapporo (BTL) (bottled)
Saranac Pomegranate Wheat (draught)
Scotch de Silly (draught)
Sierra Nevada Bigfoot (BTL) (bottled)
Sierra Nevada Celebration 2005 (draught)
Sierra Nevada Celebration 2006 (draught)
Sierra Nevada Celebration 2007 (draught)
Sierra Nevada ESB (draught)
Sierra Nevada Harvest (draught)
Sierra Nevada Porter (draught)
Sierra Nevada Summerfest (draught)
Smithwicks Ale (draught)
Southampton Double White (BTL) (bottled)
Spaten Bock (draught)
Spaten Franziskaner Dunkel Weisse (draught)
Spaten Franziskaner Hefe-Weiss (draught)
Spaten Lager (draught)
Spaten Oktoberfest (draught)
Spaten Optimator (draught)
St. Bernardus Abt 12 (BTL) (bottled)
St. Bernardus Wit (BTL) (bottled)
Terrapin Oak Aged Rye Squared (draught)
Terrapin Rye Pale Ale (draught)
Thomas Creek Jingle Bell Bock (draught)
Thomas Creek Vanilla Cream (draught)
Unibroue Don De Dieu (BTL) (bottled)
Unibroue Ephemere (draught)
Unibroue Maudite (BTL) (bottled)
Unibroue Trois Pistoles (draught)
Val Dieu Blond (draught)
Victory 10 Year Alt (draught)
Victory Abbey Six (draught)
Victory Golden Monkey (draught)
Victory Prima Pilsner (draught)
Warsteiner Dunkel (draught)
Weeping Radish Black Lager (BTL) (bottled)
Westmalle Dubbel (BTL) (bottled)
Westmalle Tripel (BTL) (bottled)
Weyerbacher Hops Infusion (BTL) (bottled)
Wolavers Brown (draught)
Wolavers Oatmeal Stout (draught)
Wolavers Pale (BTL) (bottled)
Youngs Double Chocolate Stout (draught)
Youngs Oatmeal Stout (draught)

1 comment:

The American Don said...

Congratulations. I've got only 46 beers and I've been doing this for about 15 months. Sadly the Houston location is downtown and it's about a 20 mile drive for me. Add in another $8 for gas. But the Sauce is where its at. It's how I got into serious beer tasting in the first place.


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Thursday, April 17, 2008

Downtown Knoxville Old and New

When shooting an image of a city selective views can keep the image from looking too chaotic. I used a telephoto lens to compact the information. This brought buildings closer together. I like the mix of old and new architecture revealing some of the history of Knoxville.

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Here’s How I Saw It

By Larry Bradley

OHL West vs. WHL East

I was generously given the opportunity to attend the 2001 Hersey Cup for the CHL All-Star Series Wednesday night at the Guelph Sports and Entertainment Centre. The game boasted the best players from the WHL East and the stars of the OHL West. It is a new all-star format that definitely has its pros and cons. Sure it was nice to see a couple future stars in Pavel Brendl and Jay Bouwmeester, but I would have preferred to see my all-stars from the OHL East. Most of the OHL all-star representatives I support were shipped off to Quebec where many of the fans missed out on seeing their favourite players participate in high level competition. I mean, isn’t that why the OHL presents an all-star game, so fans can watch their best against the rest of the leagues best. That being said, let’s talk about the game itself.
Most of these contests usually lack the defensive intensity of a regular league match-up but on this night, the talented scoring machines on hand couldn’t get their engines going. It was a rough, tight checking game by all-star standards. A 5-2 victory for the OHL West squad was not what most in attendance expected. When you can assemble this kind of firepower you demand a shoot-out. The chippy affair created some bad blood, which culminated in a game-ending tussle between Red Deer Rebel Jim Vandermeer and Sarnia Sting winger Alexander Buturlin. It was hardly a heavy weight tilt and was quickly broken up before any damage could be delivered.

After a chance to sit back and reflect on the individual performances this is how I would rank this years OHL West prospects at the All-Star game.

Number #1

(Centre) Derek Roy – Kitchener Rangers

CSS Mid-Season Ranking: #31

Last years OHL Rookie of the Year brought everything he had to the rink Wednesday night. He was clearly my selection as the OHL All-Star MVP, although local favourite Craig Anderson had a solid enough effort for the judges to award him with the honour. Roy chipped in with two assists and frustrated WHL defenders all night with his creative stick handling and explosive speed. He looked dangerous on every rush and could have put a couple more points on the board if not for the acrobatic saves of WHL netminder Brent Krahn. Add a couple more inches (5’8 ½”, 187) to this kid and he would easily be contending for a top five spot on draft day. His feisty, “no fear” attitude often draws valuable power play time for his team. The second year Ranger loves to drive the net and is not afraid to go in the corners with the big boys. Roy was easily the best skater on the ice in this showcase of talent.

Number #2

(Centre) Stephen Weiss – Plymouth Whalers

CSS Mid-Season Rankings: #2

This highly ranked Whaler forward opened the scoring, converting a centering pass from Damian Surma on the power play, at the 4:50 mark of the first frame. The line of Surma, Joel Ward and Weiss produced many scoring opportunities and combined for four points Wednesday night. Weiss is super creative with a talent to find the open ice. He is a very good skater with excellent vision to spot open teammates for a quick attack. His ability to play at both ends of the ice have drawn many comparisons to Red Wings superstar Steve Yzerman. The second year Plymouth centre plays very disciplined and has sacrificed offensive numbers to lead a defensive minded squad to outstanding back-to-back campaigns.

Number #3

(Defence) Kevin Dallman – Guelph Storm

CSS Mid-Season Ranking: #N/A

A solid effort from this talented, third year defender from the hometown Storm. Dallman displayed his ability to shine in both ends of the rink. The St. Catherines native was very patient and made several smart passes to advance the puck out of his zone. Looks to stand his man up with a heavy body check just inside the blue line. Has great positioning in own end but must tie up his opponent’s stick when away from the play. Very good quarterback with the man advantage, will wisely wrist a low shot towards traffic instead of winding up the big slapper. All-Star coach, Peter DeBoer, displayed a lot of confidence in Dallman’s defensive skills with plenty of ice in penalty kill situations. A very talented two-way defender that should, if scouts will look past his height (5’11”), receive more attention before the draft. Currently, leads the league in scoring from the blueline.

Number #4

(Defence) Carlo Colaiacovo – Erie Otters

CSS Mid-Season Ranking: #12

Carlo definitely lived up to his mid-season billing as one of the top defensive prospects for the 2001 entry draft. The Otters’ second year blueliner played a terrific game for the OHL West All-Stars. The highly tauted defenceman gave us a sampling of his patience on the power play and his ability to skate with the puck. Colaiacovo offensive effort was rewarded with a power play point on the opening goal of the game. The York, Ontario native is smart with the puck and will jump up into the rush to act as a fourth forward. A little overaggressive at times, but will learn to pick his spots with experience. The Erie defender likes to use his mobility and take his man wide to the boards, with authority.

Number #5

(Centre) Jason Spezza – Windsor Spitfires

CSS Mid-Season Ranking: #1

Jason didn’t have the same jump he displayed at the World Juniors earlier this month. There were a lot of expectations for the Spitfire’s “Top Prospect” to shine against the best of the WHL East in Guelph. The Mississauga native was not able to feed off the spark provided by fellow Spit Steve Ott and did not have his most productive outing. Spezza had a couple promising trips up the ice but he could not connect with an open winger to find the score sheet. He is not the fastest skater but possesses size (6’3”, 195 lbs.) and the ability to dance around defenders with shifty stick handling skills. Will definitely have to work on his defensive zone coverage to make the jump to the next level. He has a lot of raw talent and with the right work ethic will evolve into a future NHL superstar.

Number #6

(Defence) Jay Harrison – Brampton Battalion

CSS Mid-season Ranking: #7

This Brampton defender lost a lot of exposure by taking a few undisciplined penalties. Sat out two minutes for elbowing early in the second period and then received a double minor (roughing) call with five minutes remaining in the same stanza. When on the ice, Harrison showed his physical presence when clearing the net and taking his man to the boards. A stay-at-home defenceman who was responsible for the defensive coverage when partner, Battalion teammate Rostislav Klesla, went deep into the offensive zone. Supplies a lot of experience for a young man, but needs to control emotions to stay out of penalty trouble. Was a member of the Bronze medal winning Team Canada at the 2001 World Juniors.

Number #7

(Centre) Greg Jacina – Owen Sound Attack

CSS Mid-Season Ranking: #190

Played within his capabilities but was overshadowed with so many other talented prospects at the centre position. Coach DeBoer moved Jacina to the wing with Windsor Spitfires Jason Spezza, at centre, and Steve Ott. Possesses decent speed but his major asset is his magical stick handling skills. Displayed his soft-hands and ability to elude would-be checkers in offensive zone. Passed up a few scoring chances in favour of low percentage passes to covered teammates. Has the size (6’1” 190 lbs.) to play a physical game and will go digging along the boards to claim pucks.


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Brooklyn's Maz was King of Queens

Brooklyn-born Maz was King of Queens

NEW YORK -- He was Shea Stadium's first matinee idol, the dashing, Brooklyn-born centerfold center fielder, with muscles, that black hair and pants as tight as the 1967 American League pennant race. He played 494 games at Shea, 475 with the Mets, and represented the club in the All-Star Game in 1979. He was the local boy who made good, the focal point of the Mets' marketing campaign in 1977, after Tom Seaver was shown the door and shoved through it -- "Bring your kids to see our kids."

Lee Mazzilli was the primary attraction, the King of Queens. And Shea was his castle. The ballpark always loved Maz. And he reciprocated. He had so many moments there, not the least of which were his initiating come-from-behind rallies in Games 6 and 7 of the 1986 World Series.

And his fondest recollection involving Shea has nothing to do with any of that.

Mazzilli sat in the Mets' dugout Aug. 25, dressed in his civies, trying to come up with some hit, some catch, some moment ... someTHING that stood as his foremost Shea memory, and nothing he had done in uniform measured up to what he experienced the day he signed his first professional contract.

He met Willie Mays that day.

The images of that day are indelible in Mazzilli's memory. His face softened as he retold the experience. He was 18 again as he said: "I signed the contract at Shea. [General manager] Joe McDonald asked me if there was anything I wanted to see, and I told him 'Yeah, Willie Mays. I'd like to meet Willie Mays.' So they took me down to the clubhouse, the trainer's room. I walk in, and Willie Mays is on the trainer's table."

The player widely regarded -- then and now -- as the greatest to play the game and a patron saint of center fielders was there to be beheld by a teenage would-be center fielder with New York in his DNA.

"What could have been better? And then he came into Yogi's office. I'm there with Yogi Berra and Willie Mays. You kiddin' me?

Farewell Shea Stadium

"He was like a monument to me. Talk about being star-struck."

Mazzilli and Mays never were teammates. Mays retired after the 1973 World Series. And Mazzilli and his basket catch, a touch of Mays, didn't reach the big leagues until September, 1976. He didn't play at Shea until Sept. 15 by which time he introduced himself to the Cubs with a three-run, ninth-inning home run -- it was his second big league at-bat -- at Wrigley Field.

And he all but eliminated the Pirates from the division race with a two-run, final pitch home run at Shea Sept. 20. So his career began more productively than Mays'.

"People compared me with him when I came up," he says now. "That was a little far-fetched. I could run and the basket catch was something I liked and the fans liked. But Willie was such an amazing talent, nobody should have been compared to him. He did things on the field no one else ever did."

The subsequent years have kept Mazzilli in baseball, first as a successful Minor League manager in the Yankees organization, then as one of Joe Torre's Yankees coaches, than as manager of the Orioles and, these days, as a pre- and post-game analyst of Mets' cablecasts on SNY. His admiration for Mays is what it was, if not greater.

"One day," Mazzilli says, "we were in Joe's office and he says 'Let's call Willie.' We talked to him. I called him Buck. That's what the players called him -- Buck. And that was pretty special. Getting to know him well enough to call him Buck and to know him ... to get to know your idol."

Marty Noble is a reporter for This story was not subject to the approval of Major League Baseball or its clubs.


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Thursday, December 27, 2007

Christmas Gifts

I had a pretty good haul this Christmas :D. Here are some of the gifts that are fashion and beauty related that I received. I loved them all, especially the Emilio Cavallini Two Tone Tights, the Deep Sapphire Sterling Silver Bracelet with Diamond Accentsicon, and accessories and handbag from H&M and Mango. I guess somebody was paying attention to this blog ;)
I also got a ton of chocolate that's going to last me for a long time, a movie gift card which is great 'cause we go to the movies all the time, a gift card for HomeSense that I'll put to use once we get our house. Oh I also got a new Toshiba laptop! Which I broke the second day because it had Windows Vista (it is the devil. If you are thinking about upgrading from XP to Vista, DON'T DO IT!), I was so fed up with it I decided to wipe it and put XP on it, and that broke the computer.

So what did everybody get??

Anonymous said...

Love the metallic black cuff shown in the second picture..Can you please tell where to get a similar one..

Moi said...

The metallic black cuff is from H&M :) I love it. It's adjustable too.

Melanie said...

The tights are so cool.

I got a bunch gift cards. Seems like people gave up on me this year, haha!


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Immersion suits will delay the effects of hypothermia in cold water.

Immersion in water speeds the loss of body heat and can lead to hypothermia. Hypothermia is the abnormal lowering of internal body temperature. If your boat capsizes it will likely float on or just below the surface. Outboard powered vessels built after 1978 are designed to support you even if full of water or capsized. To reduce the effects of hypothermia get in or on the boat. Try to get as much of your body out of the water as possible. If you can't get in the boat a PFD will enable you to keep your head out of the water. This is very important because about 50% of body heat loss is from the head.

It may be possible to revive a drowning victim who has been under water for considerable time and shows no signs of life. Numerous documented cases exist where victims have been resuscitated with no apparent harmful effects after long immersions. Start CPR immediately and get the victim to a hospital as quickly as possible.

Chart of the water temperature and duration of immersionThe Danger Zone indicates where safety precautions and appropriate behavior can increase your chances of survival when immersed in cold water.

Many people think hypothermia occurs only in an extreme arctic environment. This is a false idea and has lead to the death of many. With a combination of wet clothing and a breeze people are prime targets for hypothermia. Many deaths happen at temperatures of 40° or 50° F.

The following highlights symptoms for both mild and severe hypothermia, treatment and prevention.

Mild Hypothermia - Core Temperature above 90°
  • Uncontrollable shivering
  • Slurred Speech
  • Impaired judgement
  • Slowed reflexes, loss of coordination
Severe Hypothermia - Core Temperature below 90°
  • Decreased shivering, victim feels warmer
  • Muscular rigidity
  • Pale or blue skin
  • Weak, slow and irregular pulse
  • Confusion, memory loss

The key to successful treatment of hypothermia is early detection. If you're in a group, watch each other for the symptoms of hypothermia. Remember, it only takes minutes to slip into hypothermia, and less than two hours to die from it. There are several steps to follow when treating a hypothermia victim.

Mild Hypothermia - Core Temperature above 90°
  • Shelter from wind and cold
  • Build a fire or produce heat (use candles or other chemical heat source, or huddle together with other warm bodies.)
  • Remove wet clothing
  • Drink warm fluids
  • Exercise
  • Eat food - Start with simple carbohydrates such as candy and work up to more complex foods.
Severe Hypothermia - Core Temperature below 90°
  • Core temperatures below 90° produce cardiac irritability. Under these conditions any sudden movement can cause a lethal heart rhythm. Great care must be taken to be gentle with these victims. It is important to understand that when the core temperature drops below 90°, the body can no longer warm itself. Applied heat is the only way to re-warm. Skin to skin contact is the best for successful heat transfer. If the victim is conscious, warm liquids are in order.
  • The Unconscious Victim - special care must be taken when treating the unconscious victim. At this point the cardiac and respiratory systems are very delicate. Any sudden movement may cause ventricular fibrillation of the heart, which quickly leads to death. The victim must be warmed slowly and at a controlled rate. The introduction of too much heat may cause serious danger. Never give food or drink to an unconscious person. The best immediate treatment is to prevent additional heat loss, keep the airway open, and arrange for immediate transportation to a medical facility.

Best method of prevention is to be prepared for the worst conditions. Anticipate every problem which may arise and be prepared for it. The best defense against hypothermia is to understand it. The next best defense is to use a layering system.

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The Superfood Your Dietitian Probably Won’t Tell You to Eat

What is a Superfood?

Definition of a Superfood

Nutrient density is defined as the nutrients divided by the calories in a food. The higher the number, the closer a food would be to being a superfood. I saw a table of these in this article which sets out reasons to become vegetarian. The table shows that raw leafy green vegetables are probably superfoods:
ANDI Nutrient Density of foods list purportedly from Dr Joel Fuhrman

I don’t disagree that kale and spinach are high in nutrients for their calories, but something was missing from this table. It was a class of food that I believed was very nutrient dense. Within that class there was one particular food that I thought would meet the definition of a ‘superfood’- but it was missing. Why was it missing? That question started a journey that I hope you will find as interesting as I do.

Superfoods (Eye Roll)

Like me, you probably roll your eyes at the ‘superfood’ term. Cynicism aside, it is a common term for foods regarded more highly than others for their nutrition. After a bit of media research, I found that none of these internet articles, which were the top hits in google for ‘superfood’ mentioned the missing food. I found that extraordinary when gram for gram it:

  • Has about three times the iron of red meat
  • Has about three times the protein and iron of black beans
  • Twice the vitamin A of carrots with far more bioavailability
  • Kills quinoa & whole grains for B vitamins, some of which are associated with a lower risk of cancer
  • Is a significant source of phosphorus, potassium, copper, selenium, and zinc
  • Has so much more….

What is this missing ‘superfood’ and why is it not listed with others? Well, the answer lies in the definition. You see if it is not considered very beneficial for health and well-being by ‘experts’, then it is not a superfood.

The Ignored Superfood?

So while some dietitians and nutritionists wax lyrical about goji & acai berries, kale, blueberries, quinoa, broccoli, salmon and (of course) whole grains, this ‘superfood’ it seems, is not regarded as healthy. They tell you to eat ‘this and that’ in endless articles to spruik their dietetic prowess. They, and a chorus of others on the Internet, give you scientific reasons to eat less or more of all sorts of things. We are told about: fibre, low-fat dairy, high-fat dairy, eat eggs, don’t eat eggs, eat fish but don’t eat animal meat, free-range, grass-fed, non-GMO, stress-free, wild, Patagonian, rare, exotic, antioxidant, phyto-, anti-aging ingredients, but hardly anyone seems to pay any attention to this ‘superfood’.

Right about now you probably think I am trying to get you to eat more of this food. Maybe I have a supplement to sell you? That is NOT what this post is about. I care what I eat because I have had success using diet to reverse my diabetes. While I have incorporated this ‘superfood’ more into my diet, you can eat whatever you want. Do this for whatever reason of belief or science- but please don’t get those reasons mixed up!

The Superfood not a Superfood

The superfood ‘in waiting’ is liver. Chris Kresser and Chris Masterjohn, have called liver a ‘superfood’. They and Zoë Harcombe make a good case for its nutritional qualities; but irrespective of their reputations, it does not make it much more a superfood. You see the term superfood is a social term deemed by consensus of more than a few people. The really interesting question, and subject of this post, is why there is little fanfare from other nutrition experts to give it superfood status.

But for that recognition, liver should be the king of superfoods.  Unless you are very young, your mother or grandmother would have told you how healthy liver is. Hunter-gatherer cultures used to eat it first after killing an animal. Carnivores are said to also eat it first when they kill their prey. It was the original super food so why are so many nutritionists and dietitians reticent to confer superfood status today? Why were organ meats and liver omitted from the nutritional density table in the vegetarian article? Why are they routinely omitted from other lists of ‘superfoods’?

Do Superfoods need to Taste Bad?

Liver is not a superfood just because many find it unappetizing although some may joke that tasting bad is almost a necessity for superfood status. Just look at kale or broccoli! Liver can be eaten as liverwurst or paté and disguised and included in ground meat dishes. Chicken livers are even a traditional ingredient in Bolognese. I am sure these tips could be told to us by dietitians to encourage the consumption of a superfood. Its common practice in newspaper pieces from health experts for other superfoods.

High Cholesterol?

Little has been written about liver’s fall from grace but like eggs, it is high in cholesterol. It may be inferred from the fate of eggs that it fell out of favour due to cholesterol being a nutrient of concern. Unlike eggs, it has not received redemption. It seems it has no friends to make its case. Why is that?

It could perhaps be said that there is a fear that liver may concentrate toxins like heavy metals. Indeed now banned arsenic compounds have been used in factory chicken farming and accumulate in chicken livers. That really is a food safety issue. If liver is not safe to sell then warn the public and don’t allow it to be sold or change farming practices. We did not stop eating spinach when there were e-Coli deaths or stop eating berries when there were cases of cholera from frozen berries. If that is the reason then it is inconsistent.

Dietitians seem more likely to warn you not to eat liver than extol its virtues. Liver is so high in bioavailable vitamin A that in the UK, pregnant women are told to avoid it by dietitians because of the risk of birth defects. Rather, they should also take iron, folate (and now B6) supplements to prevent birth defects when all are in high amounts in liver! So effective is the message that pregnancy forums are full of mums-to-be frantically worried about an accidental meal of liver as though it will kill their unborn child!  It is more likely that your mother or grandmother was told to eat it when she was pregnant with you or one of your parents, and that she did so. I suppose it is lucky you are here!

Superfoods are Mostly Plant-Based

Looking at the prominent superfood lists that I quoted, there are few animal-based superfoods and even fewer that are meat. Most of the lists of superfoods are exclusively or near exclusively plant-based. Since livers’ fall from grace as a cholesterol filled organ meat, meat (in general but not liver specifically) has been associated with cancer in a number of studies. Liver has about a quarter of its fat as saturated fat, but is not in itself a very high-fat food so fat is not a sound reason to avoid liver given its other nutritional virtues. Why else could it be neglected?

Recently, in a lecture, Dr Gary Fettke noted that at its foundation, the science of dietetics had a perspective of vegetarianism because of the involvement of Seventh Day Adventists. Seventh Day Adventists have a core belief in a vegetarian lifestyle. Those dietary beliefs were recorded to have been received from God by Ellen G. White in the 1860s in visions. They included the view that meat is unhealthy and causes cancer and that grains, fruits, and vegetables are especially healthful (superfoods). Medical evangelism, a stated goal of Seventh Day Adventists, appears to extend to dietetics and ‘lifestyle medicine‘. Sanitarium, a company owned by the Seventh Day Adventist Church, promotes soy and whole grains as superfoods and promotes vegetarian eating and has strong links to the dietetic profession. Seventh Day Adventists believe that modern science has vindicated her visions but is it instead that her visions that have influenced ‘modern dietetic science’? Could it be that proving your prophet and improving the profits of your church create an unholy conflict of interest?

Some may say this is a conspiracy theory however in the field of anthropology and the social sciences, unlike the say the science of physics, what humans believe provides a prima facie case for associated outcomes.

Vegetarian Agenda?

Is liver being unfairly denied superfood status because of a belief-based vegetarian zeitgeist? One that started with the introduction of dietary guidelines and has progressed through to today?

Here is what seems readily apparent:

  1. On the basis of nutritional elements including proteins, vitamins and minerals, liver is clearly a superfood and one which outperforms others.
  2. Liver was likely to have been your grandmother’s and/or mother’s superfood. It was probably your paleo ancestor’s go to food- if available.
  3. It rarely (if at all) appears in lists of superfoods. Those lists are dominated by plant-based foods.
  4. It is high in cholesterol but this is no longer a nutrient of concern. It is not particularly high in either fat or saturated fat.
  5. I could not find any studies even associating the eating of farm animal liver to cancer or adverse health. (If you know of any, then please add to the article comments.)
  6. Liver may not taste great to everyone, but this is not a reason to deny it superfood status.
  7. Unlike eggs, liver has never recovered from the concern over dietary cholesterol. It seems it has had few friends to redeem its name.
  8. Liver may be, without good evidence, tarred by associational studies of other meat products.
  9. There is no nutritional benchmark for a superfood. It is a status conferred by social consensus.
  10. Liver does not have that consensus and is mostly ignored as a superfood by the nutritional and dietetic professions.

Liver: A Fistful of Supplements

What good reason is there for liver not to be a superfood when a serving clearly replaces a fistful of supplements? Why are offalorgan meats and liver as a food absent from our food guidelines altogether? Maybe liver is omitted from our guidelines for the same reason it is omitted from a table in an article convincing you to be vegetarian?

A vegetarian (plant-based) zeitgeist certainly explains it. We have guidelines and dietetics that includes the views that:

An Inconvenient Truth

I made a bet on my health-based on guidelines that appear to be written with a vegetarian agenda and lost. Call me biased, but my hypothesis is simple.

True nutritional science would not have a plant-based bias. Liver is not a superfood because that is an inconvenient truth.

We can’t trust in the nutritional establishment to answer this charge. I am throwing this open to the ‘court of public opinion’.

What do you think?


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The Truth About Avocado and Weight Loss

The Truth About Avocado and Weight Loss

Avocados manage to be both timeless and trendy. The green fruit (yup, it’s a fruit) is used in classics like guacamole and Cobb salad and it’s currently popping up in countless restaurant dishes. But, could the ubiquitous avocado also be good for your weight loss game?

The most common claim that avocados are good for dropping pounds comes from their high content of healthy fats, which are known to suppress appetite, leading to weight loss.

Also, studies show that high-fiber foods, like avocados, boost feelings of fullness. Those feelings of satisfaction mean you’re less likely to overeat which can lead to weight loss.

There’s even evidence that healthy (or unsaturated) fats help prevent blood-sugar spikes, which tell your body to store excess calories as fat in your midsection. That means avocados may be good for controlling belly fat.

Healthy fats and dietary fiber are linked to satiety. Satiety can result in a reduction of excess eating. Eating less often leads to weight loss. But those attributes aren’t exactly unique to avocados.

While avocados can be a healthy addition to your diet, it’s important to be aware of the fact that they are fairly calorie dense. A small avocado (about four ounces) has around 180 calories and 17g fat. And there absolutely is such a thing as too much fat — even the healthy kind.

Just because avocados are healthy and satisfying doesn’t mean you should eat them with complete abandon.

Not only could that prevent weight loss, it could actually lead to weight gain. Definitely enjoy them — just in moderation!

When in Doubt, Weigh It Out

For the most accurate info, weigh out your avocado portion with a food scale. Each ounce has around 45 calories, 4g fat, 2.5g carbs, 2g fiber, and 0.5g protein.

Kitchen scales are inexpensive and they’re great tools for weight management. If you’re not able to weigh out your avocado, here are some shortcut estimates:

1-ounce avocado is equal to:

about 2 tbsp. mashed avocado
about 2 tbsp. chopped avocado
about 1/4th of a small avocado

Tips on Adding Avocado to Your Diet

Spice and spread. You can mash and season them to make a spread for whole-grain toast, high-fiber crackers, sandwiches, or even apple slices. One of my favorite little snacks is high-fiber, flatbread-style crackers topped with seasoned mashed avocado and sun-dried tomatoes.

Egg Addition. A little chopped avocado brings so much flavor to an egg scramble. Mashed avocado is also surprisingly tasty in hard-boiled egg white halves. Top it with chopped lean bacon for a tremendously satisfying snack.

As a salad topper. A bit of avocado on your salad will make it more filling and more delicious. You can even blend up some avocado with fat-free yogurt for a flavor-packed dressing.

Creamy guac dip. Guacamole is delicious, but it’s way too easy to overdo it with the traditional dense dip. Combine 1/4 cup fat-free plain Greek yogurt with the same amount of mashed avocado. Toss in 1/8 tsp. each of salt, garlic powder, and chili powder and you’ve got a guac fix with a seriously slashed calorie count.

For more guilt-free recipes, food finds, tips ‘n tricks, and more, visit Fitness and Weight Loss.

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Signs she’s secretly In love with you

Signs she’s secretly In love with you

There are two main channels of romantic interest for adults. First, there are the people you meet at a bar, at a party, or through an online dating site. In these scenarios, the mutual attraction and interest is often instant: you immediately ask each other out, or hook up, or date, or whatever.

Then there are the times when you meet people and mutual attraction is not assured. Your new co-worker, a friend’s roommate, your roommate’s sister, the guy who works at the coffee shop next door. Do they like you? You have no idea. But what you’re left with is what in high school parlance is referred to as a crush. Because of whatever complications, you don’t feel like you can just ask this person out. But you’ve got it for them, and you’ve got it bad.

As adults, we’re beyond doodling in notepads and feverishly writing diary entries — but we can still get a little weird about our crushes.

I asked a group of female friends to brainstorm how, exactly, they behave towards someone on whom they have a secret crush. Nobody does all of these things at once, but chances are, if you’ve ever had a crush, a couple of these bullet points will sound pretty familiar. (You could call some of these behaviors “creepy.” I prefer the adjectives “diligent” and “enthusiastic.”)

“Life would be so much easier if you could just be like, ‘YO. I’m in love with you,’ with no consequence,” one contributor said via GChat. Preach.

So, here you go. A no-holds-barred list of the things we do when we’re secretly in love with you.

I laugh really hard when you’re within ear shot, and make sure I look super engaged with who ever I’m talking to.”

“I send you a link to an article about something we talked about once, in passing.”

I get really dressed up when I know I’m going to see you and then act surprised/dismissive when you say I look nice. (‘Really? Huh. I just came from work…’)”

“I listen to songs I think you’d like on Spotify and hope you see them on my Facebook feed.”

“I all of the sudden get buddy-buddy with your friends.

I tweet about things that aren’t directly about you, but that I know will interest you.”

I never leave the bar before you do — I don’t care how early I have to work the next morning.”

“I live in fear that you will somehow learn how often I visit your Facebook page.”

“I text you something random or ‘funny’ my coworker did, just to start the conversation.”

“I go out of my way to not seem jealous of other women, going so far as to force you to say tell another girl how pretty she is.”

I change my GChat status to something I want you to see.”

“I find out everything I can about you and then pretend to be surprised when you tell me something about yourself in person.”

“I stand in the same circle as you but avoid eye contact and only talk to the person standing next to you.”

“If we’re sitting at a table, booth, or bench, I will sit closer to you than to the person on my other side. I will make sure our arms accidentally graze each other.”

“I take advantage of every possible opportunity to “@” you on twitter.”

“I go out of my way to walk by you on the way to the bar.”

“I spend parties standing in your line of sight.”

I dress inappropriately for events because you complimented that outfit another time. (‘Aren’t you cold?’ ‘… no.’)”

“I google anyone I found out you dated/hooked-up with/were interested in, just to see how I measure up.”

“I make up a ‘work question’ that we need to have coffee / lunch / drinks to discuss, because I’d really like your professional opinion on the matter. (Ideally, I’d also like to make out.)”

“I have Skype, gchat, and Facebook chat always up just in case you sign into one of the three messaging platforms.”

I invite you to a party I’m throwing. And then quickly invite 100 other people so you won’t suspect I singled you out.”

”I will remember a random fact or opinion you expressed a year ago, even when you don’t.”

“I Google myself so I know what comes up in case you randomly decide to google me.”

“I bring up a movie/concert/activity that I think you would like, in the hopes that you will express interest and that I can then casually say, ‘Oh, do you want to come with?‘”

I reply all to a group email that you’re in just so my name comes up in your inbox to refresh your memory that I exist. I will labor over this reply for at least an hour before hitting ‘send’.”

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Dating advices for an open relationship

Dating advices for an open relationship

You better be comfortable following the important rules if you want to play.

1. She’s not going to jump into bed with you. I mean, she might, but it’s not a given. Open is the status of her relationship, not her legs.

2. She’s going to jump into bed with you. I know what I just wrote. But you should prepare your heart / vagina / penis / other body parts for the fact that she may be interested in a hookup — and only a hookup.

3. You have to follow her rules if you want to play. You have the option not to date her, but if you decide to go for it, be aware that there may be certain agreements she’s made with her primary partner, i.e. how often she can see you, or how intense things can be sexually. It’s pretty unlikely those will be adjustable. People in open relationships usually apply a lot of forethought to the architecture of those things.

4. She’s not a “cheater.” She didn’t decide to enter an open relationship because she is fundamentally immoral, a moustache-twirling cartoon villain, or anyone else who is generally careless with the feelings of others. There are reasons monogamy doesn’t work for her. Respect that.

5. If you have any questions about how this is going to work, just ask her. She’s very, um, open. She knows exactly what she needs and she’ll be more than happy to let you know.

6. She’s opinionated, and don’t mistake her for confused. She’s not in an open relationship because she can’t decide on one. She’s in an open relationship because she’s self-assured in her wants and needs, and knows how to execute them.

7. She likes sex. It might not be the sole reason she is conducting additional relationships outside of her primary one — but, yeah, she enjoys it. She enjoys it a lot.

8. You’re going to have to work well with others. Depending on the degree to which things heat up, you may have to make decisions about your relationship with her that factor in other people — namely her partner, or others you’re dating. If you’re the kind of person who would rather write an essay than do the group project, this might not be for you.

9. She’s emotionally mature. Don’t play games. She’s had to assess her perspective, wants, needs, and values, and negotiate those with the perspective, needs, wants, and values of at least one other person and likely even more. She’s not going to sweat the small stuff — unless it’s your brain.

10. You will never, ever be bored with her. Whether it’s for a few minutes, a few hours or a few decades, this will be an experience you won’t forget. So let go of your preconceptions and hold onto your hat, your heart, and the headboard.

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Katy Perry’s Rise: The latest in the earnest Olympian anthems

Katy Perry's Rise: The latest in the earnest Olympian anthems

The artist’s Rio 2016 single follows pop’s tradition of cliched Olympic tributes by releasing a video in which she conquers the art of parachuting.

It’s day zero of the Rio Olympic Games and as everyone knows, nothing screams “Win the discus!” more than watching a pop star get smothered in a parachute while dressed as Captain Jack Sparrow.

Katy Perry’s video for Rise, her Olympics song released before the opening ceremony on Friday evening, is a gymnastic extravaganza in which she attempts to launch herself from Utah’s Snow Canyon and Sand Hollow state park into the sky like a scabby-faced Cirque du Soleil performer. Along the way she is tangled in parachute cables, nearly drowns and scales a mountain. In fact, there’s so much billowing pink fabric and emphasis on triumph in the face of adversity that the three minutes of footage could double up as an advert for Always maxi pads with supermassive wings.

Rio 2016 Summer Olympic Games

Perhaps the pressure of global competition, mixed with the responsibility of representing four years of athletes’ gruelling training schedules, is the reason why so many Olympic songs are totally bereft of fun. If its ropey lineage is anything to go by, an otherwise entertaining pop star is left with nothing but a list of empty verbs such as “rise”, “survive”, “thrive”, “dream” and – in the case of Bryan Adams and Nelly Furtado’s 2010 Vancouver Winter Games soundtrack – “banging the drum”.

On Rise, glossy, cavernous production is paired with some relatively straightforward concepts, such as not conforming, rising, surviving, thriving, not negotiating, and, er, ignoring the vultures whispering “you’re out of time”. I’m no Chris Packham but I’m pretty sure beaks reduce a vulture’s ability to whisper . I digress. Anything is possibly if you try! Enjoy!

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Film Criticism in the Age of the Internet

Film Criticism in the Age of the Internet

1) Has Internet criticism made a significant contribution to film culture? Does it tend to supplement print criticism or can it actually carve out critical terrain that is distinctive from traditional print criticism? Which Internet critics and bloggers do you read on a regular basis?

1) a. Significant and profound. Because the changes it has wrought are ongoing and unfolding, it’s still hard to have a comprehensive fix on them.

1) b. It can and does do both. By broadening the playing field in terms of players, methodologies, audiences, social formations, and outlets, it certainly expands the options. The interactivity of almost immediate feedback, the strengths and limitations of being able to post almost as quickly as one can think (or type), the relative ease of making screen grabs — these and many other aspects of Internet discourse are bringing about changes in content as well as in style and form, shape and size.

1) c. Here’s just a sample: To varying degrees (some much more regularly than others), I like to read Acquarello, David Bordwell, Zach Campbell, Fred Camper, Roger Ebert, Flavia de la Fuente, Filipe Furtado, Michael E. Grost, Andy Horbal, Christoph Huber, David Hudson, Arianna Huffington, Kent Jones, Dave Kehr, Craig Keller, Glenn Kenny, Naomi Klein, Roger Alan Koza, Laila Lalami, Kevin Lee, Adrian Martin, Dave McDougall, Mark Peranson, Quintín, Andy Rector, Lisa Rosman, Alex Ross, Girish Shambu, Brad Stevens, Terry Teachout, Alexis Tioseco, and Noel Vera. Some of these writers don’t have blogs of their own and some aren’t even film people, but I’ve included them if what they’ve had to say occasionally relates to my film interests.

2) How would you characterize the strengths and weaknesses of critics’ blogs? Which blogs do you consult on a regular basis — and which are you drawn to in terms of content and style? Do you prefer blogs written by professional critics or those by amateur cinephiles?

2) a. The strengths and weaknesses of most critics’ blogs relate to the fact that they aren’t edited — apart from a few like The Chicago Reader blogs, whose strengths and weaknesses relate to the fact that they are edited (or at least the initial posters are edited, if not the respondents).

2) b. The film blogs I read or consult most regularly at the moment are those maintained by three Davids (Bordwell, Hudson, and Kehr) and Girish. I tend to read Bordwell and Hudson more for content than for style; among the bloggers whom I tend to read more for style than for content are Glenn Kenny, Quintín, and Lisa Rosman.

2) c. I have no idea what differentiates “professional” film critics from “amateur” cinephiles, apart from the fake credentials dispensed by institutional bases — or the fact that “professionals”, whether they’re academics or journalists, don’t have to be cinephiles, don’t have to know anything about film, and don’t have to know how to write or do research in order to be regarded as “professionals” within their respective professions.

As for those with blogs, I prefer those who are cinephiles, know something about film, and know how to write and do research, such as Dave Kehr, even if he didn’t make it into Phillip Lopate’s American Movie Critics collection. I regret that many of the best film critics and film scholars that we have — including Thom Andersen, Raymond Bellour, Janet Bergstrom, Nicole Brenez, Manohla Dargis, Bernard Eisenschitz, Manny Farber, J. Hoberman, Alex Horwath, James Naremore, Gilberto Perez, Donald Phelps, and François Thomas — aren’t bloggers, at least as far as I know.

3) Internet boosters tend to hail its “participatory” aspects — e.g., message boards, the ability to connect with other cinephiles through critics’ forums and email, etc. Do you believe this “participatory” aspect of Internet criticism (film critics form the bulk of the membership lists of message boards such as a film by and Politics and Film) has helped to create a genuinely new kind of “cinematic community” or are such claims overblown?

3) Within my own experience, I would say that the “participatory” aspects of film writing, including criticism and scholarship, have helped to create a new form of community, and I would further submit that those who consider this claim overblown probably haven’t been participants or members of this community, except indirectly. (I’ve written about this topic elsewhere, in “Film Writing on the Web: Some Personal Reflections,” in the Spring 2007 issue of Film Quarterly — an article that ironically can’t be accessed online.)

I hasten to add that my own recently launched Web site doesn’t invite or allow other participants to post, which suggests that my feelings about this community aren’t entirely or exclusively positive, by any means. Nor would I argue that the communities that have formed are always democracies, or that some of these communities wouldn’t have been formed without the Internet. (A 2003 collection that I coedited and contributed to — Movie Mutations: The Changing Face of World Cinephilia, which is very much concerned with such formations—initially took shape before any of us had email, but email certainly helped us during its final stages.)

4) Jasmina Kallay, writing in Film Ireland (September-October 2007), has claimed that, in the age of the Internet, the “traditional film critic… is losing his stature and authority.” Do you agree or disagree with this claim? If you agree, do you regard this as a regrettable or salutary phenomenon?

4) I agree, and on the whole regard this phenomenon as more salutary than regrettable — especially after protracted exposure to more “traditional” criticism in both academia and journalism before the advent of the Internet. Even though I miss such invaluable outposts as Cahiers du cinéma during the Fifties and Sixties and Penelope Houston’s Sight and Sound, not to mention such eclectic scholars and critics as Raymond Durgnat and Jay Leyda, I can’t think of any pre-Internet equivalents for Senses of Cinema in its early years or Rouge, either.

I also regret that some magazines as important as Positif don’t have any online presence. Frankly, we get more of everything now on the Internet — including more that’s worse than anything we had before as well as more that’s better. I regret the way that some critical works that aren’t available online have dropped out of our critical canons — Durgnat is a prime example — but this suggests only that we need to make more things available online.

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How digital changed the movies forever?

How digital changed the movies forever?

In the fifth instalment of Danny Leigh’s series about modern cinema, he examines the shift in film-making brought about by digital. The Dogme 95 movie Festen, made at the tail-end of the 20th century, revealed the unavoidable future. But it still cost over a million dollars to produce.

The real revolution, beyond the liberation offered by digital cameras, was ushered in by Tarnation, which foretold society’s obsessive fascination with self-curation on a budget of $218. On another scale, Alfonso Cuarón’s beautiful and terrifying rendition of the vastness of space, Gravity, was made possible with massive processing power. Back on earth, the great Iranian director Jafar Panahi avoided the gaze of the regime that had banned him by shooting Taxi Tehran on tiny dashboard cameras. Catch up on earlier episodes Sex, Money, Death and Film, below.

Episode 1 / Film

The first episode examines how film itself is referenced in contemporary movies: beginning with Mulholland Drive, David Lynch’s sensuous, distorted dissection of Hollywood and of film itself then continuing with Leos Carax’s Holy Motors, where an actor criss-crosses Paris where each location in his odyssey becomes a strange, anarchic movie. Finally, in Joshua Oppenheimer’s extraordinary documentary The Act of Killing, Danny considers how the director relives the 1965 massacres in Indonesia. Here, the unrepentant gangsters who formed the death squads also happen to love films, so the director convinces them to restage their crimes for a ‘movie’ in order to set the record straight.

How digital changed the movies forever?

Episode 2 / Money

In the second episode, Danny looks at movie portrayals of money – and the people making it. Margin Call, starring Kevin Spacey and Jeremy Irons, takes an insistently authentic look at the rarefied world of investment bankers in 2008, just as Wall Street is about to open up beneath them. In The Wolf of Wall Street, audiences loved Leonardo DiCaprio’s gangster-as-banker Jordan Belfort, who was “at least honest about his dishonesty”, making it Martin Scorsese’s biggest box office success. Spring Breakers features four girls desperate to head to the Florida sun, who land with James Franco’s character Alien, a “svengali, drug dealer, rapper and enthusiastic capitalist”. Is this the good life?

Episode 3 / Sex

The third episode of Film Now takes a look at sex and gender. The Hollywood sex scene’s heyday was rendered obsolete by the internet’s arrival. Away from the mainstream, arthouse auteurs reacted to online porn’s challenge – or perhaps took advantage of it. As well as being explicit, and sometimes brilliant, films like Lars von Trier’s Nymphomaniac were about women as seen by men, and directed by men. But, slowly, women have started to get their visions seen on-screen, and they see women differently – soaringly so in Celine Sciamma’s Paris-set Girlhood. And gender, sexuality and relationships are central to Tangerine, which portrayed trans street culture in Los Angeles and smashed conventions with both its casting choices and filming techniques.

How digital changed the movies forever?

Episode 4 / Death

The fourth episode of Film Now, Danny Leigh’s exploration of modern cinema, takes a look at approaches to death in three key 21st-century films. Directed by Paul Greengrass, United 93 was the tragic story of the only flight of the four hijacked on the morning of September 11th 2001 not to reach its intended target.

Only God Forgives was directed by Nicolas Winding Refn, his follow-up to the much-loved Drive, and again starring Ryan Gosling. This time, the response was what we would politely call divided, to a movie slick with Refn’s stylised bloodshed. And at first glance, David Robert Mitchell’s It Follows looks like that most mundane of things, the American suburban teenage horror movie, with a cast destined to be sliced, diced and forgotten. But it messes with every expectation.

Danny Leigh introduces the series

In film the urge is always to look ahead or behind us. In one direction there’s the giddy rush of new releases, the endless Willy Wonka conveyor belt of colourful forthcoming treats, often better in anticipation than reality. In the other there’s the weight of history, that glorious movie past, a gorgeous panorama of black-and-white filled with Monroe and Brando, Hitchcock and Citizen Kane.

What we do less is look at the moment. So I wanted to dedicate six short videos to the century of cinema so far. The 21st, sixteen years in. As well as enthralling us, movies can be a mirror. On the surface there are headlines, beneath it the stories we tell ourselves on screen, a collective subconscious bubbling up into characters and plots.

So what’s been on our minds, I wondered, in the era that began with a sigh of relief that the Millennium Bug hadn’t snuffed out civilization, and which brought us to right here. Wherever this is.

Some of the videos we’ve made are about film itself – reshaped by the rise of digital technology and filled with thrilling new talents, but still with room for Scorsese, Lynch, Lars von Trier, Kathryn Bigelow.

Most are about the place where it meets the real world. Not film as it was, or might be in the future. But about film and money, love and sex, fear and death, how we see ourselves and each other. In other words: about film now.

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Why do we get bags under our eyes?

Why do we get bags under our eyes?

The upsides of having relatively hairless faces are fairly straightforward. Less hair means fewer places for parasites to hide, for example, and more exposed skin allows for sweat to more efficiently do its job keeping us cool.

But then there’s the fact that skin is basically clear. While that allows us to easily communicate our emotions and feelings to others it does come with a downside: it is so, so easy for someone to tell when you’re tired.

There’s nothing medically wrong when those bags appear under your eyes, at least not most of the time. But in a 2007 article in the Journal of Cosmetic Dermatology, Brazilian researcher Fernanda Magagnin Freitag points out that while they are “within the limit of physiology,” many patients can become quite “bothered and concerned by it, even relating the presence of dark circles with significant impairment on their quality of life”. Skin-related conditions that can result in psychological or emotional distress are worth exploring, even if they do not represent a threat to health in more traditional terms.

“Dark circles” or “bags under the eyes” are of course not clinical terms and can refer to a wide range of phenomena that result in a similar appearance. The clinical term is “periorbital hyperpigmentation,” or POH, and because it hasn’t historically been a priority for dermatology researchers, there isn’t all that much known about it.
Read more

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Five Films to Watch in August

Five Films to Watch in August - Suicide Squad

Suicide Squad

Training Day writer David Ayer directs this feature based on the DC Comics anti-heroes, following a secret government agency that recruits imprisoned supervillains to carry out black ops missions. An all-star cast play the rogues gallery of inmates, with Will Smith as the assassin Deadshot, Jared Leto as The Joker and Margot Robbie as his clown-faced partner Harley Quinn.

Taking its cue from Deadpool, Suicide Squad marks a change of pace from the usual comic book blockbuster, as Ayer told The New York Times. “Instead of this Soviet-style series of apartment-block movies that are all built to the same blueprints, there’s room for some Craftsman homes and a little more elegance.” After a critical panning for the most recent DC blockbuster, Batman v Superman: Dawn of Justice, Ayer is hoping for an adaptation in the spirit of The Magnificent Seven or The Dirty Dozen. “It’s a little morally challenged, but we know we can get away with it.” On general release from 3 August.

Southside with You

As Obama nostalgia already sets in, this take on the soon-to-be-former president’s first date with Michelle will warm the cockles of anyone fearing what might lie ahead. Writer-director Richard Tanner’s debut feature has drawn praise for its casting, with Tika Sumpter and Parker Sawyers going “beyond impression to deliver something real and human-sized” as the First Couple back in 1989.

According to Variety, the film “stands as something unique, even audacious in American independent movies: a fact-based presidential ‘prequel’ that seeks to present two iconic world figures as convincing and relatable romantic leads… Whether taken as storytelling, propaganda or an artful hybrid of both, it’s a movie that unabashedly wraps its real-life subjects in a humanising embrace.” Released 26 August in the US and 31 August in France.

Five Films to Watch in August - Julieta

Spanish auteur Pedro Almodóvar’s twentieth film is a more muted affair than melodramas like Talk to Her or Volver: according to Time Out, “the emotions are more buttoned-up, the twists more maudlin”. Nevertheless, it’s “a sombre, ravishing study of grief, guilt and burden… only a master of his art could make it look so easy”.

Based on three short stories by Alice Munro, it follows a mother and daughter as they struggle to cope with the death of a loved one. Almodóvar has said that “maternity inspires me more than paternity,” and The Evening Standard praises Julieta as “a harrowing examination of broken maternity and ever-present mortality”. Released 4 August in Germany and Russia and 12 August in Finland.

Jason Bourne

Matt Damon and Paul Greengrass reunite for the first time in nearly a decade: and, according to BBC Culture’s Nicholas Barber, still have viewers on the edge of their seats: “Greengrass stages the action with bone-jarring immediacy, using wobbly handheld cameras and rat-a-tat editing to make the viewer feel as if they could be hit by a stray fist or bullet at any moment.”

The fifth installment of the spy-thriller weaves in an Edward Snowdon-esque storyline a year after Bond, but avoids looking jaded by virtue of its star. Time magazine praises Damon for lifting Bourne beyond generic action, claiming that “Watching Damon, in motion or in a rare moment of rest, is the movie’s purest pleasure… Damon, his eternal boyishness finally settling into the inevitability of middle age, brings the personal touch this movie needs. Its action is generic, but he’s always special.” Released 4 August in Argentina, 5 August in India and 11 August in Germany.

Cillian Murphy and Jamie Dornan co-star in this drama based on a true story, playing two soldiers from the Czechoslovakian army-in-exile sent on a mission to assassinate SS officer Reinhard Heydrich. Parachuted into their occupied homeland in December 1941, they seek to eliminate the man behind the Final Solution, the Reich’s third in command behind Hitler and Himmler.

The UK-French-Czech historical thriller is directed by Sean Ellis, nominated for an Academy Award for his short film Cashback; according to Variety, “if Ellis’ intention was to remind what these real soldiers actually accomplished, as opposed to selling some revisionist Hollywood fantasy of Nazi opposition… mission accomplished”. Released 12 August in the US and 9 September in Ireland.

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How much exercise offsets a burger?

How much exercise offsets a burger?

How much sex is equivalent to a slice of cheese? And how hard is it to make up for a donut? How much exercise is needed to offset your favourite snacks?

The gym bunny’s equation is simple enough: calories in versus calories out. After you’ve worked up a sweat in the gym, you should have gained the licence to treat yourself to a snack afterwards.
In practice, the maths is difficult to get right: it’s all too easy to overestimate how much we’ve burnt in a session, and underestimate the calories in a snack. The depressing result is that many people (up to 68%, in one study) hoping to shed pounds actually put on weight during their exercise regime.

Fortunately, BBC Future has scoured Harvard Medical School’s comprehensive table of the calories burned during everything from sex to long-distance cycling. Using this information, we equated exactly what it would take to burn off your favourite snacks. (The exact figures will vary from person to person – all the data here assumes an 11-stone, or 70kg, frame.)

Compared to sleeping (which itself burns some calories), even something as simple as sitting at a computer, chewing gum or reading a book is equivalent to eating some modest nibbles. You may be surprised, however, by just how little you have earned during seemingly energetic everyday activities, such as sex – or how far you have to travel before you have burnt off a burger and chips. Exercise offers many benefits besides weight loss, of course. But if you are aspiring to a trimmer, more toned figure (or simply want to remain a stable weight), it’s worth knowing the facts before you hit the gym or raid the pantry.

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Just a Fling or the Real Thing?

Just a Fling or the Real Thing?

How do you really know if it is lust or love. In a life time the average person falls in love at least 4 times. But is it really love? Here are the signs to be aware of before you decide if he is the right one.

Being honest with each other in a relationship is very important and it is also important that you get to know the person properly before you commit yourself. How well do you know him? Is the only talking you do bedroom talk?

Good signs

You talk openly about life issues such as finances, children, things that frighten you, where you want your life to go.
You can argue and come to some sort of compromise at the end of it.
You are open and honest with each other about your feelings.

Warning signs

You only know his favourite colour, what paper he reads. You are afraid to ask him in depth questions about his life for fear of rejection or what you might find out.
You don’t discuss how you are feeling and often end up resenting each other.
Neither of you is willing to forgive one another.

A long lasting relationship or marriage can’t survive without love. So is it love or are you just kidding yourself?

Good signs

In a crisis you stand by each other no matter what the result.
You make sacrifices to make the other person happy.
You are truthful and honest and don’t keep secrets from one another.
You are emotionally, physically, and mentally compatible.
You are friends as well as lovers.

Warning signs

When the going gets tough, he gets going.
He has an eye for the ladies and has proved to be untrustworthy.
He lies to you about where he has been and only confesses when you find out the truth.
There is little physical affection, laughter, or communication between the two of you.
He has been unfaithful on numerous occasions.

A relationship is about friendship, respect, and acceptance of one another. When this is lacking, trust and respect is replaced by suspicion which can turn to hatred.

Good signs

You are aware of your partner’s faults and are able to accept some imperfections.
You support and encourage each other’s individual interests and identity.
You take the time to listen and understand the other person’s opinions.

Warning signs

You criticize each other in front of others.
He will not give you space to indulge in your interests and wants to spend every minute of the day with you.
You are constantly struggling to live up to his standards or the person you think he wants you to be.
You can’t forgive and/or forget each others mistakes.

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Friday, October 29, 2010

I'm flabbergasted at what cabinets cost. Every house and apartment has them, for storing dishes and things, they're very simple, and they're several hundred dollars. For a very simple arrangement of wood. What the hell?
I'm imaging a system that, given six planes of particle board, slices them into a very attractive arrangement of cabinet, and staples them together. Or nails them together. Or in some way attaches the pieces. It also attaches shelves. Users take this to a forklift-like device that holds them against the wall, where users, knowing where the wall studs are, drills them into place.
Total cost: about $40.
Of course, one problem: No doors on this arrangement, and lots of scrap. But people prefer artistic doors anyway, and would probably be willing to pay a human carpenter to come up with something interesting.

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64 COMPANY TROTEC RECORD SALES IN LASER TECHNOLOGY Trotec continues to grow. The Austrian manufacturer of laser equipment for cutting, engraving, marking and engraving materials generated a turnover of over 100 million euros in 2015 for the first time. The increase marks a new record in the company‘s balance sheet. The record turnover resulted from a growth of 42 per cent over the previous year, on the one hand in the core segments, and on the other, through the development of new product lines as well as the acquisition of a manufacturing company in USA. According to the company with headquarters in Wels, Upper Austria, two thirds of the increase in turnover was generated from organic growth. SYSTEMATIC STRATEGY IMPLEMENTATION “As a laser system manufacturer in the hightech sector, we broke through the barrier of 100 million euros turnover in 2015. We already set ourselves this goal as a vision in 2008. The ongoing expansion of our technological leadership and the systematic fo- Managing director Dr. Andreas Penz PSI Journal 6/2016 www.psi-network.de Upper Austria. cus on customers are our success factors. I am proud that we have achieved our defined goal through systematic strategy implementation,” explains managing director Dr. Andreas Penz. Business in core markets such as Germany and the USA developed particularly strongly in 2015. “The outlook in these export markets in the future is also very positive. In the medium term, particularly large growth is expected in the Asian market,” says Penz. CONTINUED GROWTH Trotec employs more than 450 people and has production sites in Austria, Germany and the USA. The plant in China is currently under construction. The laser manufacturer is characterized by global direct sales in key markets and by training field staff at the in-house academy. Trotec is internationally positioned with 16 sales subsidiaries. According to the company, the growth trend has remained constant with an average growth of 24 per cent over the past 15 years. “Our entry into new product areas such as the in-house production of engraving materials through the acquisition of ‘Innovative Laminations Company’ in 2015 and the formation of the new division ‘Large-format plotters’ ensure the continuation of this development,” emphasises Dr. Andreas Penz. Trotec has already set itself a new goal: “The company will continue to pursue a course of growth as the first point of contact for laser customers worldwide.” www.troteclaser.com <

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Economic Commentary

This fall’s economic crisis found the media turning to a range of Chicago professors for commentary and advice. Here’s a sampling.

“Although it is the most severe financial crisis since the Great Depression of the 1930s, it is a far smaller crisis, especially in terms of the effects on output and employment. Both figures [unemployment and GDP] are likely to get quite a bit worse, but they will nowhere approach those of the 1930s.”
GSB professor and Nobel Prize winner Gary Becker, AM’53, PhD’55, October 7, Wall Street Journal editorial

“In order to know what we want to regulate or whom we have to bail out, we first need to know what and whom we want to protect. That decision will always be political and ideological, as well as economic.”
Associate professor of history Jane Dailey and professor of social thought David Nirenberg, September 30, Dissent online

“The moral of this story is that bad regulation metastasizes. Short term heroics are no substitute for dispassionate deregulation, which won’t happen so long as our political leaders are fixated on greed. Taking steps to prevent financial meltdowns is more likely to hasten their unwelcome arrival, so says the libertarian.”
Law professor Richard Epstein, September 22,

“We need a different solution: a Plan B. A plan that minimizes the money the Government uses in bailing out Wall Street and Main Street to save our precious dollars for a stimulus package, which will be essential to restarting the economy.”
GSB professor Luigi Zingales, October 11, blog post

“Unfortunately, what we’re going to see is a massive amount of regulation attempting to fix the problem and I fear some of it may set up the roots of the next crisis.”
GSB professor Raghuram Rajan, October 22, Reuters article

“[T]here was no financial counterpart to the CIA to aggregate and analyze the information—to assemble a meaningful mosaic from the scattered pieces. ... Companies do not like to broadcast bad news, and speculators planning to sell a company’s stock short do not announce their intentions, as that would drive the stock price down, prematurely from their standpoint.”
Law School senior lecturer Richard Posner, October 12, Becker-Posner blog

“The importance of preventing a banking-sector implosion has long been appreciated not only at Chicago, but also at other leading business schools and economics departments. This is why there has been such strong support for the equity injections from economists with very different political philosophies. It is too early to tell if the enthusiasm will fade once the details become known of how the administration plan is being implemented.”
GSB professors Doug Diamond and Anil Kashyap, October 15, guest “Freakonomics” blog post

“We can largely make up for this delay by extra investment when the banking sector reorganizes itself. Americans waited years during World War II to begin private-sector investment projects (when wartime production displaced private investment), and quickly brought the capital stock (housing and big-ticket consumer items) back to normal levels when the war ended.”
Economics professor Casey B. Mulligan, October 9, New York Times editorial

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Maximize Your Nutrition By Following This Advice

To most people, nutrition usually means diet and weight loss. Weight loss is just a possible side effect of proper nutrition. Similarly, dieting is just one method of giving your body proper nutrition. Good nutrition involves eating a healthful, balanced diet, staying properly hydrated and taking the right supplements as needed. Weight loss or gain are actually side effects of this process. gymnema sylvestre vitacost needs a different nutrition plan that is right for their specific lifestyle. This article has advice for accomplishing this. If you take the time to read over the information presented below, you'll be better prepared to construct a more nutritionally-balanced diet.

Whenever get that growling sensation in your tummy, have a healthy choice on hand. Look at portion sizes for your usual, and then compare that to the healthy alternative. This is a chance for you to fill up for less. Keep snack size portions on hand so you can't use the "it's easier to get the other" excuse.

It is important that everyone consumes the appropriate amount of each nutrient the body needs to perform every day. Eating healthy foods is important, but making sure that you intake enough vitamins, minerals, sodium, and carbohydrates, amongst other nutrients, is vital to maintaining good health. Also make sure you don't consume too much of any certain nutrient.

Try buying your fruits and vegetables at a farmer's market near you. Not only do locally-grown foods have a minimal impact on the environment, but they are also better for you, since small farms generally use less harmful chemicals. It's fun to walk around and sample all the delicious fruits and vegetables. Converse with the farmers to ensure you know exactly where and how the food was produced.

Don't rely so much on artificial sweeteners to satiate your sweet tooth. Also try to cut back on actual sugar, honey, corn syrup and molasses. Try to opt for naturally sweet foods like fruits such as strawberries, cherries, peaches, etc. or trifle is also a great dessert that is very sweet.

Monitoring the amount of trans fats you consume is paramount for a nutritionally sound diet. Trans fats are very difficult for your body to process and easily lead to heart problems, weight gain and other negative side effects. You can find the amount of trans fats in your food easily by checking the nutrition label.

A good nutritional tip is to start drinking green tea. Green tea is rich with antioxidants, and studies have shown that green tea can actually delay fatigue during harsh exercise. Drinking green tea also provides us with more energy and causes more fat to be burned during exercise.

To help your body fight off diseases, eat plenty of foods containing Vitamin D. Vitamin D helps to regulate your body's immune system responses, and lowers the risk of many infections. It can also prevent chronic fatigue. Foods rich in Vitamin D include salmon, eggs, and tuna. Milk is another excellent source.

Make sure to eat fruits and vegetables with your meals and throughout the day. By eating these you will be able to eat healthy snacks and also eat fewer high calorie foods during your meals. You will be able to easily lower the amount of calories you take in each day.

To compensate for the loss of flavor that might come with lowering the fat content, a large amount of sugar or artificial sweetener is usually added to perk up the taste. Pay attention to what chemicals are used in low-calorie foods, too.

Pay attention to the color of your urine. A very bright yellow color to your urine can indicate that you're consuming too many of any given vitamin. A dark color can indicate dehydration. If you pay attention to what you put into the toilet bowl, it can help you to keep your nutrients at their ideal levels.

In order to help ensure you are getting enough nutrients in your body, consider eating a wide variety of foods. Vegetables are very important as they are an excellent source of so many essential vitamins and minerals the body needs. Meat can also be a great source of iron and protein and, consequently, can be a key component in a well-balanced diet.

Healthy individuals will eat a balanced diet and take their vitamins. Vitamins are an important part of a diet. Some vitamins specifically affect moods because they are precursors to certain neurotransmitters. Other vitamins, such as the B12 vitamin, have been proven to increase energy in a large enough dose. A body needs vitamins because it can't produce or consume the necessary compounds from regular food.

Maintaining a food diary is a great way to stay on track. Using an online food diary is a good way to keep track of how many calories you eat. Keep track of your nutritional choices in the long term and look for ways to improve your diet.

Iron is very important for pregnant women. The normal adult female should get 18mg of iron daily; however, while pregnant, the intake should be at 27mg. Your baby should have enough iron to properly develop.

You need to eat regularly and eat a substantial amount of calories at each meal or snack, in order to keep your blood sugar and your insulin levels balanced. Not eating enough can cause these levels to crash, lowering your energy levels and your metabolism. This will actually cause you to gain weight even though you aren't eating very much.

Start your morning off right with a healthy breakfast of oatmeal and fruit. Oatmeal helps to fill you up and makes you feel full for longer than many cereals will. Throw in a mid-morning snack of yogurt and nuts, and you're in good shape for a day of healthy food choices!

In conclusion, you now have been provided with many helpful tips regarding nutrition. While you may have already known some of this information, we hope that you have either reinforced your current knowledge or learned something new. Use this information and be the controller of your own health.

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