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40 Best Neighborhood Food Co-ops Still Thriving After Decades

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senior couple selecting fresh herbs at the grocery store
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The 1970s saw thousands of food cooperatives open in cities across the nation, catering to a more food-conscious consumer with their emphasis on bulk foods, organic and fair-trade goods, and anti-corporate, at times even utopian, approaches to food distribution. Many of these member-owned and operated grocery providers have shuttered due to market pressure in the decades since, but some remain as strong as ever, filling a vital and often money-saving niche in their communities while standing in stark contrast to the profit incentives underlying most food stores and other business ventures.
East End Food Co-op, Pittsburgh
Photo credit: EastEndCoOp/facebook.com

Location: Pittsburgh
Originally formed as a food-buying club in 1972 and opened as a retail storefront in 1978, the East End Food Store survives today as Pittsburgh's only cooperative food store. East End supports sustainable practices by buying local and specially produced items you won't find at larger chain grocers and donating more than 8,000 pounds of excess food annually to eliminate food waste.

Park Slope Food Coop, Brooklyn, New York
Photo credit: Eric W./yelp.com

Location: Brooklyn, New York
Founded in 1973, the Park Slope Food Coop is among the nation's oldest and largest surviving consumer-owned co-ops, with some 17,000 active members contributing 75 percent of the shop's workforce. In exchange for prices on organic and environmentally friendly groceries, approximately 20 to 40 percent below market price, their controversial business model entails each member work at least one 165-minute shift every four weeks — not every month — under threat of revoked shopping privileges and double the required work-time next month.

Bloomingfoods, Bloomington, Indiana
Photo credit: Reuben L./yelp.com

Location: Bloomington, Indiana
Bloomingfoods has been providing fresh groceries from local producers to the artsy university town of Bloomington since 1976. Member-owners pay a one-time fee of $90 to receive benefits like 5 percent off one shopping trip each month, quarterly member-appreciation events, and notary services at all three locations, whereas non-members still have access to their beloved hot soup bar and diverse range of often rare vegetarian products.

PCC Community Markets, Seattle, Washington
Photo credit: pccfremont/facebook.com

Location: 11 locations in and around Seattle
Now 58,000 members-strong, the nation's largest consumer-owned food co-op was started in 1953 as a food-buying club of 15 Seattle families partnering with local Northwest farmers and ranchers. Today PCC operates six stores in the city and five in its surrounding suburbs, selling seasonal ingredients and original recipes made from scratch daily to members and non-members alike, with members receiving special discounts that help to mitigate the stores' middling to high price points.

People's Food Co-op, Portland, Oregon
Photo credit: PeoplesFoodCoopPDX/facebook.com

Location: Portland, Oregon
The People's Food Co-op is owned by more than 3,000 members and governed by a board of five to nine elected directors and 30 collective member-managers. Since its founding in 1970, the co-op has expanded its retail space with geothermal heating and other eco-friendly features fitting its commitment to ethical consumerism, which includes banning on all meat products (except in pet food) as well as foods containing artificial colors, flavorings, and preservatives.

Rainbow Grocery Cooperative, San Francisco
Photo credit: RainbowGrocery/facebook.com

Location: San Francisco
The Rainbow got its start in the '70s (officially 1975) as a bulk food-buying program for a Hindu ashram, or temple, but quickly became controlled by a secular political action group aimed at using food distribution for the purposes of political organization and education. They've survived the political group's demise and several relocations to become one of the oldest surviving non-profit groceries in increasingly Whole Foods-dominated San Francisco. They specialize in vegetarian products and goods from local farmers and dairies committed to minimizing ecological impact.

4th Street Food Co-op, New York
Photo credit: 4thStreetFoodCoop/facebook.com

Location: New York
Lower Manhattan's only food cooperative was founded in 1995, long after the initial 1970s boom of interest in consumer-owned food stores that created many others on this list. The wind-powered East Village store emphasizes local, organic, and fair-trade goods with particularly robust selections of seasonal produce and bulk dry goods whose prices are conveniently listed online. Annual membership dues range from $48 for a 20 percent discount and 2.25-hour per week work requirement to $60 for an 8 percent discount and no work requirements.

New Pioneer Food Co-op, Iowa City, Iowa
Photo credit: Rachel L./yelp.com

Location: Iowa City, Iowa
In addition to serving as headquarters for the National Cooperative Grocers Association, Iowa City is home to the New Pioneer Co-op, founded, like many other coops, in the early '70s as a food-buying club. Now with two additional locations in Cedar Rapids and Coralville, New Pioneer's stores feature premium to high-end prices but also boast full fresh bakery and deli selections, along with seafood products certified 100 percent sustainable.

Natural Harvest Food Co-op, Virginia, Minnesota
Photo credit: Lisa B./yelp.com

Location: Virginia, Minnesota
Started as a small buying club in 1976, the Natural Harvest Co-op has been steadily growing in sales and member-ownership ever since, opening in its original retail space in 1979 before expanding elsewhere in 1991 and again in 2017. In addition to regular discounts for owners as well as the general population, the co-op offers a selection of organic and health-nut-friendly products you'd be hard-pressed to find elsewhere in this remote northern region of Minnesota.

Mississippi Market Natural Foods Co-op, St. Paul, Minnesota
Photo credit: msmarketcoop/facebook.com

Location: St. Paul, Minnesota
On a similar timeline to Natural Harvest, St. Paul's Mississippi Market opened its doors in 1979 and expanded to more than double its size in 1991 before opening two additional locations in the 2000s, all thanks to the enduring patronage of its members and community. The co-op returns the favor with regular cooking classes and annual member-appreciation events. Though quality standards can cause some products to be prohibitively priced, budget-minded shoppers can still find great deals by looking for the store's Co+op Basics brand.

Viroqua Food Co-op, Viroqua, Wisconsin
Photo credit: viroquafoodcoop/facebook.com

Location: Viroqua, Wisconsin
Among the few grocery options in its rural Wisconsin town is the Viroqua Food Co-op, which started as a natural-foods buying club before opening officially in 1995. They have great selections on bulk products, artisan wines, and cheeses from trusted sources both local and international, as well as a produce section comprised of more than 95 percent organic ingredients.

Sacramento Food Co-op, Sacramento, California
Photo credit: sacfoodcoop/facebook.com

Location: Sacramento, California
Founded in 1972, the Sacramento Food Co-op opened its own cooking school and community learning center in 2001, so in addition to selling meat and seafood, beer and wine, and all-organic produce, the member-owned institution now also offers helpful cooking courses and recipes for paying members and low-income families.

Upper Valley Food Co-op, White River Junction, Vermont
Photo credit: Juliana K./yelp.com

Location: White River Junction, Vermont
Founded in 1976, the Upper Valley Food Co-op doubles as a grocery store and one of the few common spaces in an unincorporated town of some 2,000+ residents. Now with more than 1,300 active members, the co-op features an upstairs community center with a classroom and "Sew-op" studio for knitting and other educational courses.

Maryland Food Co-op, College Park, Maryland
Photo credit: Brent L./yelp.com

Location: College Park, Maryland
This food cooperative was founded by University of Maryland students in 1975 against the wishes of faculty and local police, but today it's a firmly established student-union institution regularly featured on campus tours. They prioritize vegan and vegetarian options in their well-priced prepared foods, mostly limited to a hot bar and an extensive list of customizable sandwiches.

Frontier Natural Products Co-op, Iowa
Photo credit: Greg J./yelp.com

Location: Norway, Iowa
The Frontier Co-op is a major supplier of natural products in Eastern Iowa. It was founded as a two-person operation in an old riverside cabin in 1976. In addition to packaging and distributing its Frontier brand throughout the U.S. and Canada, the store specializes in fair-trade teas and bulk foods like spices and dried fruits, sourced from sustainable organic growers locally and internationally.

George Street Co-op, New Brunswick, New Jersey
Photo credit: GeorgeStreetCoop/facebook.com

Location: New Brunswick, New Jersey
This co-op was started in a garage in 1973 by the Vegetarian Club of nearby Rutgers University. The non-profit natural store now runs a retail space in downtown New Brunswick dedicated to selling vegetarian foods with the most nutritional value and fewest additives possible, with an adjoining café regularly hosting open mics, board-game nights, and other community events.

Ypsilanti Food Co-op, Ypsilanti, Michigan
Photo credit: David W./yelp.com

Location: Ypsilanti, Michigan
The only not-for-profit food store in Ypsilanti is also one of the only solar-powered grocery stores in Michigan, formed in 1975 but was fitted with solar panels in 2005 that now provide 100 percent renewable power for the in-store bakery. As well as offering a wide array of seasonal produce, bulk foods, and Michigan-made products, the co-op functions as a hub for most all events, film screenings, and community projects concerning sustainable living in Ypsilanti.

Willy Street Cooperative, Madison, Wisconsin
Photo credit: WillyStCoop/facebook.com

Location: Madison, Wisconsin
Now with three locations and 35,000 owners, the Willy Street Co-op has been serving Madison since 1974 with fresh, locally stocked selections of meats, seafoods, cheeses, vitamins, body-care products, and prepackaged foods. Anyone can shop at the stores, but owners receive special discounts on seasonal products and attendance at their regular kid- and adult-friendly cooking series, and other events.

Whole Foods Co-op, Duluth, Minnesota
Photo credit: Sue S./yelp.com

Location: Duluth, Minnesota
Duluth's own non-profit destination for organic produce and other groceries was formed by 20 original member/owners in 1970. It's now more than 8,000 members strong and the town's first LEED-certified retailer, with two locations offering weekly deals on local and largely organic products like cheese curds and grass-fed beef.

Wheatsville Co-op, Austin, Texas
Photo credit: wheatsvillefoodcoop/facebook.com

Location: Austin, Texas
The Wheatsville Co-op was formed in Central Austin in 1976 and today stands as Texas' only cooperative food retailer, with more than 21,000 invested owners. Consistently voted one of the city's favorite neighborhood markets, the co-op is beloved for everything from its vegan donuts and reasonable prices on organic produce to its fund drives for local non-profits and "Co-op Explorers" program, providing children a free piece of organic fruit for every visit.

Wedge Community Co-op, Minneapolis, Minnesota
Photo credit: wedgeandlindenhills/facebook.com

Location: Minneapolis, Minnesota
The Wedge started as a backyard operation in 1974 and has since grown to encompass an organic distribution business, café, and community gathering space, as well as consolidating with the Linden Hills Co-op to form the Twin Cities Co-op Partnership. It costs $80 to become an owner and receive bonuses like monthly discounts and coupon book, but its affordability program lets community members in financial need apply to join for an initial investment of just $10 and then receive 10 percent off every purchase.

The Merc Co-op, Lawrence, Kansas
Photo credit: themerccoop/facebook.com

Location: Lawrence, Kansas
Another homegrown buying club founded in 1974, the Merc has upgraded locations several times and is currently adding new carports and a rooftop array as part of Lawrence's largest solar energy project to date. The community-owned grocery establishes close relationships with local suppliers, so staff members are practically experts on the store's inventory, which includes prepared foods like party platters and meal kits from Kansas City's Happy Food Co., equipped with all the ingredients you'll need to execute the included recipe.

Greentree Cooperative Grocery, Mount Pleasant, Michigan
Photo credit: greentreecoop/facebook.com

Location: Mount Pleasant, Michigan
The GreenTree Cooperative Grocery (formerly Mount Pleasant Food Co-op) established its current retail space in 1977, which they've since expanded to include a greenhouse, walk-in refrigerator, and on-site deli kitchen. All of GreenTree's produce is certified USDA organic or sourced from responsible local (within 100 miles) farms, or both, and the store also boasts large selections of wellness products and bulk foods, for which you can bring your own containers to refill.

Greenstar Coop, Ithaca, New York
Photo credit: greenstar.coop/facebook.com

Location: Ithaca, New York
Founded in an old grain store in 1974, GreenStar, like many other co-ops, now serves as a destination for community education and assistance on sustainable foods, offering cooking classes, discounts on membership and purchases for customers on food stamps or WIC, and numerous other ongoing programs promoting greater access to equitable local products.

Co-op Food Stores, Hanover, New Hampshire
Photo credit: Nathan N./yelp.com

Location: Hanover, New Hampshire
This collective of food co-ops throughout New Hampshire and Vermont began in 1936 with 17 members as the area's first self-service grocery store. The original community-owned Hanover store yielded five other locations throughout the area, which collectively employ 400 people and serve more than 20,000 members. Some of their more unique offerings include cooking classes, design-your-own gift baskets, and rotating weekly growler pours of local craft beers.

Common Market Co-op, Frederick, Maryland
Photo credit: Common Market Food Coop/yelp.com

Location: Frederick, Maryland
Founded as a buying club in 1974 and incorporated as a co-op seven years later, the Common Market Co-op finally opened to the general public as well as investing members in 1990, gradually growing into Frederick's full-service one-stop shop for natural foods. Expansions include a café, juice and coffee bar, sustainable-seafood counter, and a community room for regular classes on cooking, environmental wellness, and backyard agriculture.

Sno Isle Food Co-op, Everett, Washington
Photo credit: SnoIslefoodCoop/facebook.com

Location: Everett, Washington
More than 5,000 local families comprise the ownership base of Sno Isle Food Co-op, a Seattle-area grocer founded in 1997 emphasizing organic and sustainable food cultures through strong ties to local suppliers. Though not known for their budget-friendly prices, the co-op attracts members and non-investing customers instead with organic produce and daily fresh deli selections.

First Alternative Natural Foods Co-op, Corvallis, Oregon
Photo credit: Adam P./yelp.com

Location: Corvallis, Oregon
Now with two stores in Central Oregon, First Alternative was founded by a group of Oregon State University students and concerned citizens in 1970 to offer natural products as well as educational opportunities promoting healthier living. First Alternative's eco-friendly business practices and outreach efforts still adhere to that original purpose, while its stores offer particularly robust selections on bulk foods plus locally produced wines, beers, and hard ciders.

Oceana Natural Foods Cooperative, Newport, Oregon
Photo credit: Rhonda F./yelp.com

Location: Newport, Oregon
Oceana was opened in 1977 as Newport's first purveyor of both organic and bulk foods, supporting naturally raised local products and eliminating excess packaging. Today Oceana also carries all-organic produce and biodegradable cleaning products and offers a sit-down eating area for customers to enjoy fresh prepared foods from their salad and hot bars every weekday.

People's Food Co-op, La Crosse, Wisconsin
Photo credit: pfccoop/facebook.com

Location: La Crosse, Wisconsin
Founded in 1973 and now with more than 9,000 member-owners, the People's Food Co-op operates two stores in Minnesota and Wisconsin emphasizing local producers from within 200 miles of their locations, and regional ones from further afield within the states Wisconsin, Michigan, Minnesota, Iowa, and Illinois. It has sandwiches and other deli options made from scratch daily as well as seasonal breakfast and lunch fare from Hackberry's Bistro above their La Crosse location, plus a unique selection of handmade housewares.

Moscow Food Co-op, Moscow, Idaho
Photo credit: MoscowFoodCoop/facebook.com

Location: Moscow, Idaho
The Moscow Food Co-op was established in 1973 by four local friends committed to providing better food to build a stronger, healthier community. Today more than 7,800 invested owners steward that original vision by sourcing organic, halal, and sustainable products from local producers within 250 miles, and offering helpful discounts for members or citizens in need.

Boise Co-op, Boise, Idaho
Photo credit: boisecoop/facebook.com

Location: Boise, Idaho
Founded as a food-buying club in 1973, the Boise Co-op has expanded to two natural food stores with satellite locations that including a wine shop, wine bar, and pet shop, so customers' furry friends can eat as healthy as they do. Thanks to their high product standards, the markets support more local meat producers than any other in Idaho and often host sample stands run by the local farmers, cheese makers, and other producers.

Community Food Co-op, Bozeman, Montana
Photo credit: BozoCoop/facebook.com

Location: Bozeman, Montana
Founded in 1979, Bozeman's Community Food Co-op has grown such that it now has two retail outlets and the off-site Central Kitchen, supplying customers as well as both stores with fresh-made pastries, bread, and deli products. Some of their unique grocery offerings include local ranch eggs, kombucha on tap, to-go pizzas, coffee bar, and a wide assortment of made-in-Montana spirits and supplies.

The Co-op Sioux Falls, Sioux Falls, South Dakota
Photo credit: coopnaturalfoods/facebook.com

Location: Sioux Falls, South Dakota
The Sioux Falls Co-op was founded in 1973 and now boasts about 3,000 active members. Customers can typically find good selections on vegan foods and unique meat products like yak, as well as local products specially marked for convenience, while their salad bar offers tasty rotating option for on-the-go lunches.

Hendersonville Community Co-op, Hendersonville, North Carolina
Photo credit: hendersonvillecommunitycoop/facebook.com

Location: Hendersonville, North Carolina
Currently celebrating the 35th anniversary of its incorporation, this community-owned grocery store has unique offerings in all departments, from meat and seafood to produce and bulk foods, with its buying standards emphasizing a lack of antibiotics or preservatives and a focus on small local producers often outweighing the higher-end prices.

Roanoke Natural Foods Co-op, Roanoke, Virginia
Photo credit: RoanokeCoop/facebook.com

Location: Roanoke, Virginia
Known locally as just "the Co-op," the Roanoke Natural Foods Co-op was incorporated in 1975 and today stands as Virginia's largest cooperative natural grocer, now with two retail locations. In addition to standard co-op offerings on organic produce, eco-minded pre-packaged groceries, bulk spices, and fair-trade teas, they have a relatively new deli setup featuring preservative-free soups, salads, and a low-priced hot bar with rotating specials for each day of the week.

Good Foods Co-op, Lexington, Kentucky
Photo credit: goodfoods/facebook.com

Location: Lexington, Kentucky
Started as a neighborhood buying club in 1972, Good Foods has since grown to a full-service cooperative grocery store with its own deli and community room, plus a satellite café in Lexington's Downtown Central Library. Its highly curated inventory features products from more than 250 local vendors, meaning 50 cents of every dollar spent at the store stays in and supports Central Kentucky's economy.

Newark Natural Foods Co-operative, Newark, Delaware
Photo credit: NewarkNaturalFoods/facebook.com

Location: Newark, Delaware
Owned by more than 4,000 active community members, this cooperative grocery began in 1967 and incorporated in 1975 to offer locally sourced products that promote sustainable practices and accommodate any dietary restriction. Newark Natural Foods now has an in-store café and lending library, and in summers hosts a Saturday farmers market right out front with special discounts to help SNAP/EBT recipients save more on healthy foods.

Mountain People's Co-op, Morgantown, West Virginia
Photo credit: mountainpeoplescoop/facebook.com

Location: Morgantown, West Virginia
Since 1975, the Mountain People's Co-op has provided locals with unparalleled access to sustainable foods and artisan products from small local farms and other producers, many of which are mapped out on their site. The store also features a café and the Venerable Bean Bakery, specializing in vegan updates on beloved classic treats.

Rainbow Co-op, Jackson, Mississippi
Photo credit: rainbowcoop/facebook.com

Location: Jackson, Mississippi
The second Rainbow Co-op on this list was founded to provide low-cost local groceries and organic produce to central Mississippi in 1980. Now operated by 300 member-owners with a standard-membership base of 6,000, the Rainbow also runs an organic vegetarian restaurant, the Fair Trade Green for environmentally sustainable gifts, and a Computer Co-op offering discounts on computer parts and digital services for investing individuals and businesses.

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Back to Christian Connection

Why dating isn’t like the movies

There’s no denying that a trip to the cinema to see the latest sweeping romantic drama makes for great entertainment. And a night in on the sofa with popcorn and a romcom is a whole lot of fun. But do the scenarios, characters – and perhaps most importantly – outcomes in these films represent real life? How – and why – is dating different to the manner in which it’s portrayed in a lot of fiction?

Dating has more dimensions

While our own stories and lives are complex and multi-faceted, the ones on screen must follow a relatively linear path to fit neatly into a couple of hours. Time jumps help encompass a bigger picture. But they also cut out the fine details and flotsam and jetsam, which make up a large and integral part of our daily experiences.

These apparently unremarkable relational building bricks may not seem as exciting to live out than a fast moving plot. However, it’s also steadier and far less stressful than living out a film script would be – more like a tortoise, rather than a hare.

Dating isn’t as glamorous

It may seem like an obvious statement, but spending a lot of time absorbing the Hollywood standards of lifestyle and beauty, can subtly influence our expectations. Multi million budgets, the world’s best locations and cinematographers, designer gear, make-up artists, atmospheric soundtracks and great lighting, all provide a lovely idealistic scenario. But it’s a far from accurate portrayal of the nuances of everyday life.

It’s fine if you take films for what they are, but be really careful that you don’t deep down begin to alter your desires accordingly. Your dates won’t be perfectly scripted or styled and the person you’re meeting is unlikely to look like a stunning actress or handsome actor. But those movie characters you adore are not real – your date is and beauty is way more than skin deep.

Dating doesn’t (usually) have as much drama

As well as unachievable levels of perfection, on-screen dating is fraught with problems too. Perhaps you assume that the course of true love must be rocky, problematic and full of heartache. While some people do encounter issues, your journey is unlikely to be littered with the number of break-ups, misunderstandings and mishaps of comedies or dramas. So don’t go looking for, or encouraging them under the assumption that it’s normal, or more romantic.

Hollywood may give us a false perspective on what to expect from dating, a relationship and ultimately – marriage. Taking on these ideals can lead to disappointment, disillusionment and unrealistic hopes, when our own experiences don’t match up.

But that’s not to say that life away from the big screen is bad news. Far from it. The complexity and comparative ordinariness of reality brings its own kind of joy. The kind of love that is built on solid ground, the kind of love that lasts and endures (more than two hours). So keep on enjoying these movies, but moderate their influence on your own perfectly imperfect, dating journey.

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Woman lived with dead dogs in squalid flat after starving them to death

Warning graphic images.

A dog owner who let her two dogs starve to death and lived with their rotting corpses for weeks has been found guilty of animal cruelty.   Tara Bridges, 32, allowed her poodle terrier-cross dogs, Lila and Moxy, to die almost 15 days before inspectors visited her home. Bridges told officers her dogs ‘were fine’ but RSPCA inspectors found their dead bodies at her squalid home, Sheffield Magistrates’ Court heard.

Lila’s body was so badly decomposed that maggots were found in her eye socket. Inspectors entered her property in Rotherham, South Yorkshire, to find her dogs starved and ‘left for dead’ after visiting on January 30 this year.

David Pizzey, prosecuting, said: ‘The dogs had been left dead for so long that Lila was found with maggots in one of her eye sockets.’ The court heard there was a strong smell of decay at the property when inspectors attended in the absence of Bridges. RSPCA inspector Sandra Dransfield said: ‘It was clear from the way that she looked that Lila, who was on the sofa, had been dead for some time longer than Moxy, who was on the floor behind the door, and that was confirmed by the veterinary evidence.

‘It’s distressing to think about what those days were like for Moxy – 10 to 15 of them according to the veterinary evidence – being in that room with her dead friend before eventually succumbing to starvation herself. ‘The post-mortems found that Moxy had died three to seven days before I got there, and no other reason was found for their deaths except a lack of food.

‘It’s beyond belief that someone could live in a house with an animal and not feed them to the point that they die.’ She added: ‘This was a very upsetting case to deal with but you have to go into investigation mode and do what you need to do in situations like this.’ Bridges was subsequently arrested and charged with the offences under the Animal Welfare Act 2006.

When interviewed, she told police she ‘had people over’ a few days before inspectors attended at the property. Bridges claimed the dogs were ‘fine’ when she left them there the day before their dead bodies were discovered, the court heard. Bridges, who failed to attend court, was convicted of two counts of causing unnecessary suffering and two counts of duty of failing to ensure animal welfare. She will be sentenced at a later date.

Read more: https://metro.co.uk/2018/08/08/woman-lived-with-dead-dogs-in-squalid-flat-after-starving-them-to-death-7815357/?ito=cbshare

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« "SKY" Technology: Mazda's Eco-Revolution | Main | Documentary Review: Waste = Food »

The Most Eco-Friendly International Hostels

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038Hostels are such an exquisitely wonderful concept for tourists, especially minimalist or environmentalist ones. Staying somewhere that gets the job done – i.e., gives you a place to sleep - for cheap, is ideal when you’ve got better things to see and do than enjoy a luxury hotel room. These ones are so charming and inspirationally green that they are an ideal place to sleep regardless of what your wallet can afford.

Rural Serenity

Omagh Hostel: Omagh, Northern Ireland - A small, remote, family-run hostel that offers visitors the greenest of accommodations, evidenced when they received the prestigious EU Flower Ecolabel in the tourist accommodation category. Their recycling, composting and green purchasing policy and eco-friendly reed beds makes this hostel as green as the country it is part of! Dorm beds from £12.50, Private Room from £30.00

Reykjavik City Hostel: Reykjavik, Iceland - Iceland is a country steeped in tremendous icecaps, explosive geysers, steaming solfataras (volcanic areas that give off sulfurous gases and steam) and magnificent waterfalls. Reykjavik City Hostel, located next to one of the great geothermal swimming holes in the city, promotes energy monitoring, erosion control and extensive recycling services. Room rates, in ISK, cover single bed rooms to 6+private rooms.

Urban Bustle

Hostelling International: Washington DC, USA - Just eight blocks from the White House, HI is the greenest place to stay in the city. The carpets are made from recycled materials, there are no disposable products in the kitchen, and it promotes its commitment to being a positive force on environmental issues by showing environmental documentaries once a month. The sociable atmosphere makes this hostel stand out – the rooms range from classic dorms to luxury private rooms, there’s a delicious free breakfast, lively events calendar, bike rental and TV room with a library of DVDs to watch. Dorm-style rooms are $35-$45 per person, per night, plus a $3 HI membership.

High Street Hostel: Edinburgh, Scotland- Edinburgh may be a bustling city, but in High Street Hostel it boasts something very special in environmental terms. The hostel, you see, claims to be 100% carbon neutral. That’s right – a fun, vibrant hostel in a city that leaves no carbon footprint whatsoever. And it’s a claim that High Street Hostel backs up. Not only does it source its electricity from renewable and non-nuclear supplies, but it also owns and maintains 75 hectare woodland that absorbs more than the hostel’s total CO2 emissions.

Rooms start at £13 a night.

Stay tuned for the best tropical eco-hostels!

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Earth Tones.

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Monday, March 26, 2007

Win on Blingo

Just a few minutes ago, I won a free movie ticket on Blingo, a Google-powered search engine that gives away prizes to people who use their site to search the web. I signed up for this site a few years ago, and when it was new, it was pretty easy to win.

When someone wins, the person who originally referred them to Blingo wins the same prize. Between April 2005 and 2006, I won 6 times - 4 of the 6 resulting from when someone I referred won. All 6 times, the prize has been a free movie ticket. I have never won an iPod or something more valuable.

Until just now - my 7th win, I hadn't won anything for over a year. I was beginning to think that Blingo had made the odds of winning so tough that I was never going to win again. I guess I was wrong. I will continue to use Blingo since the search results are exactly the same as Google and there is that slight chance of winning something.

Do me a favor: If you decide to sign up for Blingo, please use this link which has a code in it so I will win when you win!

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New music: Miqedem - Vol. II

Fresh new music for Messiah straight from Tel Aviv:

Miqedem - Vol. II

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This new album, Volume II, is fresh off the presses - released just days ago. I was a financial backer of this new album because I know their music is reaching new audiences in Israel and the nations. It's stirring hearts for Messiah, even my own. I know you guys are going to love it!

This holy music group from Israel is touring the United States right now -- they just arrived last week. I was fortunate to worship with them and meet them just days ago - photos below. Afterwards I spoke with lead singer Jamie Hilsden about playing this new album on Chavah Messianic Radio, and he said, "Yes! Go for it!" (Thanks Jamie!)

(Here’s a few shots of me with the band!)

I hope you'll check out Volume II, give it a listen, and support them by purchasing their music from Enjoy the fresh tunes for Mashiach!

  1. Nehedar.. wonderful, a new album.. my favorite group! Really like the transliterated & english words with hebrew. It helps me sing along & memorize the hebrew phrases.

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Celebrating The SOMA District at the Bluxome Street Fair

We were at the Bluxome Street Fair celebrating the South of Market District of San Francisco with families.

We collaborated with UNDISCOVERED SF, a monthly curated collection of emerging artists and merchants that celebrates the rich cultural heritage of the SOMA Pilipinas District in SF.  We built the Pilipino Flag and parts of San Francisco out of LEGO® Materials.

Celebrating Mom Through Play

Every year, Mother’s Day comes around and a few days before many of us scramble to get her the perfect gift at the last minute.

This year, we are encouraging our Play-Well students to plan ahead and through play, create an amazing gift for your mom that she will truly cherish.

We have provided below ideas and tutorials on a few gifts that you can build out of LEGO® materials.  And if you need an added incentive to start building now, if you share what you are able to make with us, you could receive a LEGO® gift for your efforts.

Feel free to share your creations via one of our channels:

Check out the projects below for ideas:

A LEGOLAND Master Model Builder shows you how to make the perfect picture frame.

Here are some helpful LEGO® creations you can make to help around the house from Householder Hacker.

Layla Mom Created This Amazing Photo Pen Holder

Little Bins For Little Hands created this cute LEGO Candy Box

Super Bowl Champion Eagles Host Huddle Up 4 Autism

We were lucky enough to be a part of Huddle Up 4 Autism, an event created by the Philadelphia Eagles, Children’s Hospital of Philadelphia, and Center for Autism Research.   Families got to build souvenirs out of LEGO® materials, including Goal Posts, MIni-Eagles, and new this year…Super Bowl Trophies.  We created a video tribute to celebrate the Philadelphia Eagles Historic Win.

Major Play-Well Announcement & New Curriculum!

After so much anticipation, we are thrilled to announce our new teaching curriculum based on the popular, Pooparoos Surpriseroos by Mattel.  Now, kids can learn potty training all while playing.

With LEGO® materials becoming increasingly more expensive every year, we have had to come up with a unique solution to supply our teaching kits.  So, we are excited to announce our partnership with these amazing “LEGO-Like” Partners.  They will be supplying us with “LEGO-Like” Products for the foreseeable future.  Check out some of their amazing stuff below:

And by the way…April Fool’s!


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We’re extremely proud to announce that we, in conjunction with our clients NET-A-PORTER and Figleaves, have been crowned winners of two International Performance Marketing Awards (IPMAs):

  • Best Managed Global Affiliate Programme – NET-A-PORTER & Rakuten Marketing
  • Western Europe – Best Managed Affiliate Programme – Figleaves and Rakuten Marketing

Not only this but our global network was also Highly Commended for the Best Full Service Affiliate Network award.

The IPMAs recognise the very best in global performance marketing and celebrate innovation, creativity and success within the industry. The award wins and commendation serve as great recognition of the results driven by innovative technology, commitment to transparency, unprecedented customer service, all delivered on a global scale.

Nick Fletcher, VP of Client Success, who attended the award ceremony with members of the Rakuten Marketing, Figleaves, and NET-A-PORTER teams, says:

“We’d like to extend a huge thanks and congratulations to our partners and teams, whose hard work these awards aim to recognise and celebrate. Our affiliate campaigns with NET-A-PORTER and Figleaves have been recognised as the best globally and in western Europe respectively – something of which we are extremely proud. These awards help demonstrate Rakuten Marketing’s dedication to providing all our advertisers with the support, technology and publisher partnerships they need to take advantage of the markets they choose to expand into – whether that’s at home in the UK, through continental Europe, or across the globe.”

If you’re looking to expand into international markets through performance marketing and would like to find out more about how we can help you, contact us today.


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What a Hostess Station Can Do for Your Restaurant: And How to Handle the Ordering Process

Having a well-designed hostess or point of sale station helps to increase organization, further the aesthetic, and clue the customer in to what they can expect from your eatery.  After all, the hostess or point of sale station is usually the first thing that a customer sees when entering your restaurant. It helps create the story of your brand.

Benefits of a Hostess Station

A hostess station can also help your staff stay organized. Staying organized is crucial to keeping up during busy shifts and allowing staff to focus on customer service, instead of trying to find where the menus are. With customizable drawers, shelves, and cubbies, the stations can help to keep things from getting cluttered and out of control. Having a hostess station that is equipped with storage shelves underneath the surface can save your staff trips to your back area, and make refilling utensils, napkins, and sugar not only more convenient, but less time consuming.

Hostess stands, and the utilization of one, is a great way to control and increase table turnover. It also helps in keeping track of how many guests are coming through the door and help with managing the flow. These numbers can then be looked at later in time to determine busy times and help with the ordering process.

If you are considering adding custom furniture to your restaurant, a hostess station is a great place to start. Custom hostess stations are built to meet the individual needs of your restaurant. Do you need drawers or cupboards? Perhaps you need both. Are you looking to store t-shirts that can be sold to customers as a reminder of their good experience? Or maybe you just need a station for you hostesses to use for menu storage. All of this can be taken into consideration with a custom creation.

What You Need to Know Before Ordering

There are a few things that you can do to make the ordering process flow more easily. The first is to have already measured the space you plan to put it in. Only you know what size will work in your restaurant. By determining this and having the information readily available for your sales representative, you can help the entire process run more smoothly.

Next, take a moment to consider your needs vs. your wants. You might want your logo imprinted into the wood, but you need to have storage for crayons and children’s menus. Determine the top priorities for your station so that it has great functionality and looks good. By thinking about this ahead of time, it’ll be easier to communicate to someone in sales, when the time comes.

Finally, think about the overall aesthetics. Hostess stations are predominantly made of wood or particle board, with reclaimed wood hostess stations being particularly popular. They are also usually available in a variety of stains. If you decide to put doors put on your stand, you’ll want to consider if you want the fronts to be made of wood or a different material such as metal or glass. Smaller details such as the look and color of the hardware can also have a big effect on the overall design of the piece.

A hostess station is more than just an interior design choice. It looks good, but it also benefits your business by being integral to the efficiency of a restaurant. Having a station that fits your design makes a statement to customers about what they can expect from your restaurant, helps with organization, and enhances the overall aesthetic.

To discuss your customization options, you can speak with one of our customer care representatives by calling 800-986-5352.

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What is a GIF, you ask?

GIFS … we’ve all seen them, we’ve all used them, we’ve all laughed at them.

But what is their purpose exactly?

GIF stands for ‘Graphics Interchange Formats,’ a file that supports both static and animated images.

In layman’s terms, it means looping bits of animation to replace text which tells a visual story — and at its heart lies the element of fun.

A GIF looks something like this:

Or this:

It was created by Steve Wilhite in 1987, an American computer scientist. He was honoured with a Lifetime Achievement Award at The 17th Annual Webbys for his invention, and for his 5-Word Speech, he chose to teach the world how to properly pronounce his invention.

Contrary to popular belief, it’s actually pronounced with a soft G, like the famous Peanut Butter brand.

So what is a GIF?

GIFS have for purpose of expressing actions, emotions and reactions, such as the following:

They might be snippets from a film, a clip from a TV show or adverts played on a loop. There’s a whole database of them in fact, and it’s all because moving images are more visually appealing than static images, far more powerful than written content.

It’s no surprise then, that in the last 30 years since its creation, they’ve become one of the internet’s biggest trends.

But they’re not just used for entertainment’s sake.

GIFS are also great for encouraging interaction on social media platforms, customer-client communication via emails, creating visual how-to-videos, digital marketing and more.

GIFS can also be used to show your company’s brand or personality — take the example of Marie Claire, who relied on them to advertise its products in motion:

GIFS are always entertaining and often funnier than actual words. So whether it be on Facebook, Twitter or Skype… Admit it, you’ve already tagged your friends in a GIF we can all relate to! GIFS attract interest to your post and are more likely to generate additional shares and likes. After all, who could resist…

GIFS are also good for your digital marketing strategy, as they can tell a story that has an emotional impact on you, or explains a process that is just better understood through a visual medium.

Besides, creating GIFS for your company can highlight your fun office culture and attract interest in your product or services in a lighthearted and humorous way.

The language that more and more people are using online, GIFS can also promote a product by highlighting benefits and features that are best portrayed in motion, like glossy hair products or strappy sandals. If companies can effectively integrate their moving images into the public’s everyday conversation and culture, then it’s advertising working at its finest.

Finally, would you now like to create one? Let us show you how!

Go to GIF’s official website and provider https://giphy.com/create/gifmaker and follow these simple steps:

  1. choose a photo, GIF or video
  2. add any URL (YouTube, Vimeo, and Giphy links are supported)
  3.  find your inspiration by adding captions, stickers, filters and your own drawings
  4. time to upload

There you have it, your own personalised GIF.

Enjoy the fun!

Ariana Williams
Ariana Williams
Ariana is a London-based journalist with strong editorial and production experience in broadcast media. Her career in the industry started in Paris where she worked as a content writer for HOME Magazine, and then as a production/news assistant for CNN International and The Paris Bureau Productions on a large variety of shows.
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Last “Normal Weekend” for the semester

This probably the last “normal weekend” of the semester and I could not have started it better than attending Casino Night with my buddies Friday night. It was not real money but you could win real prizes such as a TV or iPad. Though I did not win, hanging out with my buddies was nice. Even better that Butler University’s dance team worked all the tables. I might have enjoyed that part more than the fake gambling; no I am sure that I enjoyed it more. After that I went straight to bed because of my all-nighter the previous night.

For my birthday on Saturday I got to do some yard work for the Glee Club director Dr.Bowen. After a couple hours of that I attended Taylor Neal’s (who was also celebrating his birthday) Senior Composition Recital. Words will always fall short to convey the beauty of any composed piece of art. Having said that, I wish you could have listened to the compositions he shared. That experience reassured my decision to be Music major and I am fortunate to have attended. I am eager to begin my Independent Study with Dr.Hulen Junior year where I will begin to apply the music theory to composition.

The Arts at the Liberal Arts

image What an opening night for the cast of Stage Lights! Without exaggerating I am definitely going back Friday and Saturday night to watch it again. If you know anything about Charlie Chaplin’s character of the Tramp you know he is all about shenanigans and accidental humor. Patrick definitely brings to life the charming and captivating tramp that Charlie Chaplin created.

I was probably more excited then anyone I know about this play. Being the huge silent film and Charlie Chaplin fan that I am, I was not let done by this play. I am very excited for all those who participated in the play because they look like they had lots of fun.

I find it quite amusing that you will see a guy who is in your advisory be on stage and play a giant gorilla. It might be the fact that it is a small school but I do not think it is possible at large schools to be part of a production or an ensemble unless you are majoring in a fine art. That’s what makes Wabash great. You might even be a Spanish History double major and be part of one of the theatre productions or be on the football team and the Glee Club. Yeah maybe Wabash does not have as much as bigger schools to offer, but what we do have you can be part of no matter what you are majoring in. Small school means there is room to get around and try a bit of everything. I have never acted before and I am more than excited for my intro to acting class next semester and I am a Music Spanish double major. You can do a lot at Wabash no and it won’t really matter what your interest is.

Two To Go and First Birthday away from Home

I can barely wrap my head around the idea that there is only two weeks of freshman year classes left. Not really an “idea” but the truth. What I also find hard to believe is spending my 19th birthday away from my parents and brothers.

This will be my first birthday not at home with my mom and dad. It is not easy being away from home and though no one can replace a mother and father’s love, the friends I have made at Wabash make it a bit easier to deal with such things. At Wabash we are one team and we are one family. We stand next to each other trough thick and thin. It is true that you will make your best friends in college, at Wabash you make more than friends. The fact that there are no girls in classes helps form stronger bonds with your Wabash brothers. It is not easy to explain how these bonds are formed or strong they really are, but they are there and definitely tenacious.

This social aspect is definitely the green light and deciding factor of why I am coming back for another year. Going to college and graduating with a diploma means nothing if you did not enjoy the stay and ride to get there. Wabash is definitely a choice I would make over and over again. Coming back to Wabash for next year is just as important if not more important. Go to Wabash, you will not forget it.

Prepping for Ecuador

Alejandroblog83  Glee Club this week has been bitter sweet. On one hand we have not been singing as much as I’d like to but on the other we have been learning about what we are going to be doing while in Ecuador for the month. Learning about our host families, the geography, and the culture and people of Ecuador is making extremely excited about this trip. What I am amazed about as well is that this time last year I would have never guessed that I would be going to Ecuador as a freshman.

Today I was interviewed to be  an orientation leader in August for incoming freshman and a question I was asked was “What study abroad opportunities are available?” among other questions. This was an easy one for because I know of upper clansmen who are in the process of applying and others that are currently studying abroad. Study abroad opportunities are very common and you can take advantage of them as a freshman. There are immersion trips where you can travel to Germany, Cuba, Washington DC during Thanksgiving break or spring break. These trips area available depending on what classes you take and when you take them. There is also your typical semester long study abroad programs that you apply for as sophomores and then travel as second or first juniors.

What is great about this is that you could even study in Ecuador as a freshman like I am. I get to be in Ecuador for a month, study about Ecuadorian culture, have the music director teach us Ecuadorian songs, and then travel with the Glee Club and sing in churches and schools. The best part is that the first two weeks of this trip are free except for lunch and the next two weeks are a very low subsidized amount.

The point is, traveling opportunities at Wabash are plentiful but to get to them you are going to have to look for them. Opportunities are not going to seek you out, you must find them, apply and want them.

Looking back and these next three weeks

Alejandroblog83It is that time of the semester where assignments are stacked higher than the B.S. coming out of a Mexican politicians mouth. That is a lot by the way.

I am not here just to moan about all that I have to do because even though it may be a lot, not any of my papers that I have due are uninteresting or boring. One of my papers for my Public Policy class is about obesity amongst the youth and how policies created by the FDA could push the youth to make better dietary choices. As much of a research paper that it may sound like, I get to tie it to economics and paternalistic policies. Basically it is a topic I am highly interested in that I got to pick and because of that, the paper is basically writings itself. (I Wish)

This semester I lucked out on having too many written finals because I only have to take one for my music class. The rest of my finals are papers on topics of my choosing. But even thought I only have that one final, it does not mean I wont be studying hard for it. I am sure I will be in the library like I was last semester working hard. Maybe not as hard I was in this picture. I am in three different spots if you didn’t notice. Going to be a stretch these last three weeks but there is no where else I would rather be for college. I have made bunch of great friends here and the culture and feeling of Wabash can not be matched anywhere else. No mistakes made in choosing Wabash. Got to get back to writing papers. Check back in tomorrow.

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The beginning was nearly the END!

From the Indiana Gazetteer of 1849

This is one of the earliest images that we have of the first building on this site – South Hall as it later came to be known. In fact it is one of the few images that show this building just as it was built. This engraving was prepared for the 1849 Indiana Gazetteer.

In 1838 Wabash was in good shape. We purchased 160 acres, immediately sold 100 of them for a profit and started construction of “The College” as it was the only building on the new campus.  The first three floors housed student rooms; the fourth floor had classrooms, a small chapel and a library. Each floor was divided into three “Divisions” North, Middle and South. The two walls which created the three divisions were built as a unit from the basement to the roof. At the time it was built South Hall was a very large building and much admired. As it was considered to be as nearly fireproof as possible, it was not insured.

Just as it neared completion, tragedy struck. The fire of September 23, 1838 very nearly killed Wabash. Mary Hovey, the wife of founder and early faculty member Edmund O. Hovey, describes the fire in a letter to her brother-in-law Charles White, “The scenes of last Saturday morning can never be blotted from our memory. But the day before our beautiful college building – which cost sixteen thousand dollars – stood as the ornament of our town and pleased the eye of every beholder. The building was not entirely completed, but would have been this fall. Accommodations were already provided for sixty students. The building contained libraries and apparatus valued at six thousand dollars. At half past two on that morning we were awakened by the cry, “The College is on fire!” The flames had then burst through all the windows in the north-end which was unfinished and the whole roof was one sheet of fire. For a moment building library and all were forgotten in the thought Where are the students? We knew some were sleeping in the third and perhaps fourth stories and the fire was rapidly descending the staircases. But – we rejoice to add that the lives of all were saved, though many left all of their worldly goods behind to be consumed by the fire….”

In her wonderfully detailed letter she goes on to say that the fire started on the roof of the north division by the workers finishing the tin roof. It was largely due to the unique construction that most of the damage was limited to the middle and north divisions. The exterior and interior walls held the fire somewhat in check. However, all of the library and the scientific equipment were destroyed.

It was thought at first that this was the end, or in Mary’s words, “For a few hours our feelings were, Wabash College is dead, henceforth it will exist only in memory….But the united voices of our citizens is, it must not die.” Mary was writing this letter the day following a public meeting held between the college and the town. John Steel Thomson a founder and faculty member gave a rousing sermon which inspired the people of Crawfordsville to donate. A letter from nearly twenty years later written by James Thomson tells us that the money given by the town to rebuild Wabash was earmarked for a female academy here in Crawfordsville, which was never built. It is for this outpouring of generosity that President Lew Salter, on the occasion of 150th Anniversary of the College in 1982, penned a thank you to the citizens of Crawfordsville. Look for the plaque on the ground in front of Baxter Hall, Mall side.

The college did rebuild, although for a time classes were held in the “Hanna Building” downtown, seen below on the corner. The Hanna family had very close ties to the early college.

Downtown 1860

This is the building which now houses the store Heathcliff, on the NW corner of Main and Washington Streets.  Members of the faculty and the friends of the College took in the students who had lost nearly everything in the fire. It was a tough time for Wabash. The money from Crawfordsville started the repairs, but it was not enough to continue the mission and so Wabash borrowed from the state of Indiana. It was a struggle but by March of 1839 the Trustees reported that the repairs were complete and that the College would be insured for as much as possible!

All best,
Beth Swift
Wabash College

Worldwide pandemic – 96 years ago

October 7, 1918.

This week I came across this story about the 1918 worldwide flu pandemic and noted the date. Estimates are that this illness killed 50 million people worldwide while World War One claimed 16 million lives. That is to say that the influenza pandemic of 1918 claimed more than three times as many and yet we know so little about this time. So let’s look at Wabash in the late 19 teens and see how we dealt with this tragedy.

I might start by noting that the National Archives has an excellent site [] that offers the above statistics and a great deal more, including the fact that there were actually two parts to this nightmare. The first phase happened in the spring and was less severe. Most of those who fell ill in the spring recovered. But the fall outbreak, which is the subject of this story, was really virulent. Many died within hours of the onset and young people were among the hardest hit. Yet we rarely hear about this incredible time. So during this week, 96 years later, here is what we know about the flu pandemic at Wabash.

Wabash was among the many colleges to have a Student Army Training Corps [SATC] program during the Great War. So let’s start with the rationale for the program. It was noted right across America that the number of men in college had decreased due to army enlistments. The fear was that there would be a shortage of men who could serve as leaders during the war and after it as well. The SATC was created to prevent that scenario from happening in America.

Details of the SATC program

Wabash College Record 10/1918

SATC Rationale CROP

Induction Student Army Training Corps NE corner of Arboretum October 1, 1918.

Again from the Wabash College Record:

Early in September the Board of Trustees of Wabash College signed a contract with the War Department in which it was agreed that the College would furnish lodging and board as well as academic instruction to 400 soldier-students. Ground was cleared at once on the campus between South Hall and the new gymnasium, for the erection of two barracks with capacity for two hundred men each. By registration day, October 1, one of these barracks was practically ready for occupation and the other was well under way. These buildings, which were planned after inspection by representatives of the College of the barracks at the Speedway Aviation Field at Indianapolis, Ground was 215 x 42 feet each and have walls eleven feet high above the floor. They are substantially built, by no means unattractive structures, well lighted by windows placed at eight foot intervals, and kept at a comfortable temperature by steam heat from the central heating plant of the College. Lavatories and showers and stationary laundry-tubs in the sufficient number for the four hundred occupants of the barracks are provided in a separate building built between the two barracks.

The barracks, where the Chapel now stands.

Inside the barracks

In addition, the College was charged to feed these men. And, of course, this was before the time of the Campus Center [Sparks Center] so there was no dining hall on campus. A cafeteria was established in the auxiliary gymnasium on the second floor of the Armory. Forest Hall was also pressed into service as the headquarters and guard house. The men were sworn in and immediately began drilling.

SATC unit in the Mess Hall

 SATC ArmoryDiningPD-253-05

The image below is of the first drill. As you can see, the uniforms had yet to arrive.

first drill

The program proved quite popular and five hundred and twenty five men came to Wabash. This was quite a strain on the system, but every available room was pressed into service with some even lodging in town. It was quite an upheaval to the day to day workings of this small college. But the commander was well liked and, perhaps more importantly, well respected by his men. Just one week later the influenza hit Wabash on Monday, October 7, 1918. Six men appeared at sick call with high fevers; by that night 11 more were added. All of the sick students were taken to the Phi Delta Theta fraternity on the corner of College and Jefferson. The fraternity was in the process of being converted into a camp hospital when suddenly there were patients. The description of the next day is alarming. From Wabash College The First hundred Years:

The two companies had scarcely lined up when two men pitched forward suddenly to the floor. They were being carried out when another man in the ranks fainted. The man next to him bent to pick him up, and he too fainted. Before roll call had been completed ten men had fainted in the sight of the badly demoralized corps….But college classes started that day so inauspiciously that an announcement was made in the afternoon of the suspension of all classroom work for an indefinite time. That night there were thirty-five men in the hospital. For a day or two the number of new cases decreased. Then it rose again, so quickly that on October 12 there were ninety-five men crowding every room and nearly every hallway of the transformed Phi Delt house, seven of them with serious cases of pneumonia. The hospital had been organized to take care of six patients, with one nurse in charge.

In all one hundred and twenty cases were received by the hospital during the run of the epidemic, and not a single boy lost his life. College and town were very proud of this record. It was attained only by an outpouring of energy nothing short of heroic. Miss Mary Jolley, of Crawfordsville, head nurse, remained steadily at her post in spite of the fact that she herself was attacked by influenza. Volunteers stepped forward to help her. Three of these volunteers were trained nurses – Miss May Huston, Miss Edith Hunt, and Miss Ethel Newell.

There was one tragedy, to soften the rejoicing that was felt when the epidemic was seen to have run its course. The third of the trained nurses to volunteer, Miss Ethel Newell, had offered her services in spite of the fact that she was convalescing from a very recent attack of pneumonia. She knew the risk was great, and took it. Pneumonia returned and she died, at the home of her parents…On the Roll of honor of non-coeducational Wabash her name does not appear. It surely belongs there.

Phi Delt House III

Phi Delt house, same location as the current house.

By October 24 of 1918 the outbreak had run its course and all classes and activities resumed. I might close by noting that much of what we know of this time comes to us from the writings of one of the members of the SATC.  This dedicated young man, Norman Littell [W1921] sat down in his junior year and wrote a history of the Student Army Training Corps which survives yet today.

For more on the pandemic of 1918, here are some links:

From the National Archives

From Health and Human Services

Beth Swift
Wabash College


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Magazine Editors Issue Apology Over Nicolas Cage Stalker Story

click image to enlarge
October 3, 2012 | 2:21pm EST

Actor Nicolas Cage has received a formal apology from editors at a tabloid after they falsely accused him of stalking Vanessa Hudgens on the set of their new movie.
Star magazine bosses published a story last month claiming Cage “constantly watched” his young co-star and “even showed up on days whenhe wasn’t filming to see her”. The article went on to allege that his behavior prompted High School Musical beauty Hudgens to beg directors to ban him from the set.
However, editors have since accepted the story was completely baseless and they issued a statement on Wednesday, apologising to Cage for the erroneous piece.
The statement reads: “In a story in the Sept. 17 issue, ‘Creepy Cage Stalked His Costar,’ we erroneously reported that Nicolas Cage had ‘unnerved’ High School Musical actress Vanessa Hudgens with his behavior on the set of their new thriller, The Frozen Ground.”
“Nic and Vanessa denied that any of the reported events occurred, and they confirmed that they’re on excellent terms and are eagerly looking forward to the Nov. 30 release of their film.
“We apologize to Mr. Cage for the error and are happy to set the record straight.”
The forthcoming thriller is based on the real-life hunt for 1980s serial killer Robert Hansen, and stars Hudgens as a young victim who turns to a police detective, played by Cage, to bring him to justice. John Cusack portrays Hansen.
The news comes just a day after it emerged Cage had settled a lawsuit against editors at Britain’s Daily Mail newspaper over a false online story about his alleged tax troubles.
The Ghost Rider star accused journalists at the MailOnline of tarnishing his reputation by reporting he was behind on his payments in an article uploaded last month.
As part of the settlement, the actor received a story retraction, a proper apology, and a sum of undisclosed damages.


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Blue Cheese Ribeye

blue cheese ribeye-12

Combining two great things, Blue Cheese and Ribeye you can’t go wrong.  Ribeye is by far my favorite cut for steak and it has taken years of cooking steak to bring Em around to eating it medium rare with me.  I can’t bring myself to eat hard steak and I feel about the same with people who order steak well done as those who won’t eat Maine Lobster– it is almost a crime. Not a felony but maybe just a traffic ticket like crime.  There are a good amount of my family and friends who eat steak well done and just to clarify I do not want them to go to jail for it!

Years ago before 3 maniacs were running around we used to buy a steak for each of us.  Now they are like $15 each and with a bunch of kids to feed we buy one big one to cook and divide. To make the steak stretch a little farther we make a filling blue cheese sauce for it and to use with the large amounts of veggies we will pile onto our plates with them.

blue cheese ribeye-2

I cook Ribeye on the stove in a cast iron pan.  Only salt and pepper on the steak and into the oiled pan set to medium high.  Once it is seared well on both sides I reduce heat to medium and let it cook through.  I always use a meat thermometer on steak because they are to expensive to screw up (which I can do).  I am pan cooking until the middle reaches 130 degrees.  This thick cut, little over a pound Ribeye took around 12 minutes for me.

Then I remove the Ribeye to a plate and cover with foil to let it rest and reach 135 degrees.

blue cheese ribeye-4

Now back into the cast iron pan (which still has brown bits from steak, oil, and salt and pepper all through it) I add 2 tablespoons of butter and 1/4 cup flour.  I whisk until combined.

blue cheese ribeye-5

Next I slowly pour in 1 cup milk while continuing to whisk.  I actually tried to pour, whisk, and photograph at the same time until I realized I was hampered with only 2 hands and called for photography backup.

blue cheese ribeye-6

This will thicken very fast so almost immediately I add 1/4 teaspoon dried rosemary leftover from last years garden and 1/2 cup of blue cheese crumbles.  Stir that until it is all combined and remove from heat.  That is the blue cheese sauce for the Ribeye.

blue cheese ribeye-7

Now you are ready to slice, dip, and enjoy.

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This is a delicious and luxurious dinner you can have done and on the table in around 20 minutes.

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I thoroughly enjoy slicing off the ends and dipping in sauce before any maniacs can get their hands on it.

blue cheese ribeye-13

Blue Cheese Ribeye
Author: Blogging with Apples
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 4
  • 1.25 lb thick cut Ribeye
  • 2 tablespoon butter
  • 1/4 cup flour
  • 1 cup milk
  • 1/4 teaspoon dried rosemary
  • 1/2 cup blue cheese crumbles
  • salt
  • pepper
  1. Pour olive oil into cast iron pan on stove set to medium high heat.
  2. Salt and pepper both sides of Ribeye.
  3. Place Ribeye in pan and sear both sides.
  4. Once seared reduced heat to medium and cook to 130 degrees for medium rare.
  5. Remove from pan and allow to rest on plate covered with tin foil.
  6. Back into pan add butter and flour and whisk to combined.
  7. Pour in milk while whisking until thickened.
  8. Add rosemary and blue cheese and stir to combine.
  9. Remove from heat once ready.
  10. Slice steak and pour or dip into blue cheese sauce. The sauce is great for veggies on the side as well.
  11. Enjoy!

Jeff McIntosh

About Jeff McIntosh

Jeff's family lives in his childhood home on a 1/4 acre in town lot. Despite the small space to work with, they have challenged ourselves to produce as much of our own food as possible — and cook it! They document their journey at Blogging with Apples.


text:
Opening the 1st International Festival of Technoshamanism

The festival opened informally by people turning up little by little during the day. At night we had a long and very interesting discussion about permaculture and the future of the planet where we also discussed the threats to the Internet and the importance on Edward Snowden’s revelation of the real extent of government surveillance.

The weightiest input to the discussion came from our host Jürgen Botz, who is a German software engineer who came to Bahia after working in Silicon Valley for 25 years, mostly with free software. Jürgen believes there is not much we can do to change the patterns of consumption and global waming on the large scale. We can, however, change them on the small scale, by using permaculture, sustainable agriculture, and generally form groups to live differently and simply stop contributing to the madness. This may not save the planets, but it may enable us to save our own souls, or at least our own integrity. This is why he has started the permaculture initiative which is currently hosting the festival in the middle of a  Bahian jungle.

If you understand Portuguese, you can listen to the discussion here, thanks to Livia Achcar who recorded and edited the conversation to turn it into a radio program.

The official opening of the festival was today, and I’ll write about it later.

Photo: Carlos Diego

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Managing Power with Group Policy: Part 2 of 3

Mike here. Last time, I introduce new Power Management policy settings included in Windows Vista. In the first of a three parts, I wrote about Button, Hard Disk, and Notification policy settings. Today, I continue to review Power Management by writing about Sleep and Video and Display power management policy settings.

As a reminder, these categories and their policy settings are located under Computer Configuration\Policies\Administrative Templates\System\Power Management. These policy settings are Windows Vista policy settings and apply only to computers running Windows Vista. Also, these policy settings can co-exist in policies applicable to clients earlier than Windows Vista. Operating systems other than Windows Vista will ignore the settings.

Figure 1- Sleep power policy settings

I’ll start with the Sleep power management category and its policy settings. As I wrote in part one, Windows divides most Power Management policy settings into Plugged In or On Battery policy settings (Plugged In or On Battery actually appears in the name of the policy setting). This gives the category 12 policy settings total; 6 for Plugged In and 6 for On Battery. These policy provide the means to adjust how Windows Vista behaves prior to entering, during, and waking from sleep mode. I’ll begin by providing the name of each policy setting and a summary of its intent.

The policy setting Turn on Applications to Prevent Sleep Transitions, when enabled, provides application and services a way to prevent Windows Vista from entering sleep mode (including but not limited to Hybrid Sleep, Stand By, or Hibernate).

Enabling the policy setting Specify the System Hibernate Timeout allows you to enter a value, in seconds, to indicate how much idle time elapses before Windows enters into hibernate. Another related policy setting is Specify the System Sleep Timeout, only the value entered (in seconds) indicates how much idle time elapses before Windows enters sleep mode.

The policy setting Require a Password when a Computer Wakes works exactly as it is written—it prompts the user for password when the computer wakes. It is also important to know this is the default behavior for Windows Vista, even when you set this policy setting to Not Configured.

Windows Vista includes a Hybrid Sleep mode. Hybrid sleep saves the system state and additional information to a hiberfile. Windows uses this file when it wakes from Hybrid Sleep mode. When enabled, the policy setting Turn Off Hybrid Sleep prevents Windows from creating the hiberfile, which disables Hybrid Sleep mode.

The last setting in this category controls the behavior (or state) of a computer running Windows Vista while in sleep mode. Recently manufactured computers conform to the specification know as Advanced Configuration and Power Interface, or ACPI. This specification is the most popular standard for computer power management. The ACPI specification describes standby states when a computer is sleeping. A portion of the specification labels these standby states as S1, S2, S3, and S4 (you can find more information on ACPI and the specifics to these states at When you enable the policy Allow Standby States (S1-S3) when sleeping, Windows Vista may use standby states S1 – S3 while in sleep mode. If you disable the policy, Window Vista only allows the computer to use hibernate (standby state S4) as a sleep state.

Figure 2- Video power management policy settings

The last category in Power Management is Video and Display Settings. This category has four policy settings total, two when Plugged In and two when On Battery. The first policy setting controls a new feature included in Windows Vista– Adaptive Display. Adaptive Display Timeout, on by default, extends the time Windows waits to turn off the display if you repeatedly turn on the display using the keyboard or mouse. Enabling Turn Off Adaptive Display Timeout disables Adaptive Display timeout resulting in Windows turning off the display once the idle timeout time is exceeded, which is controlled by the remaining policy in this category. The Turn Off the Display policy settings, when enabled, allows you to enter a value in seconds indicating the maximum allotted idle time before Windows turns off the display.

Two blogs complete and one more to go. Next time, I’ll conclude Managing Power with Group Policy by discussing how to use Window Server 2008 to manage power on Windows XP workstations.

Managing Power with Group Policy: Part 1 of 3
Managing Power with Group Policy: Part 2 of 3
Managing Power with Group Policy: Part 3 of 3

-Mike Stephens