What if the man and the moon wasn't a man at all but a woman? Whether you’re a hunter, fisherman, trapper, farmer, gardener, or just a nature lover, you can be affected by the moon. And the affect can be a bit different depending on if the moon is new, crescent, harvest, hunter’s, waning, waxing, or a sparkling bright full moon.
Fishermen sometimes cast their lines according to the phases of the moon; hunters find certain moon times good, others bad; and it’s always more fun to camp out under a clear, full moon.
Although the moon plays a big part of outdoor life, few know just how much it affects our earth and our outdoor activities. Throughout history the moon has inspired man’s wonder and challenged his curiosity. Why else would we have sent a man to walk on its surface.
Perhaps more than anything else, the moon has come into play with farmers and gardeners when it is time to plant, cultivate, and harvest plants and crops. Even today many people believe growth patterns are better when planting tasks are performed in the moon’s proper position -- while others follow planting times according to The Farmer’s Almanac, which also details phases of the moon.
Early Native Americans believed the position of the moon during the first half of February indicated whether the growing season would be wet or dry. If the horns of the quarter moon pointed downward, the moon was “emptying its water,” and it would be a wet spring and summer. If the horns pointed upward, it indicated just the opposite, and there would be little rain.
Still today many farmers believe the moon controls crop growth. If you want a good above-ground harvest, plant during a full moon. On the other hand, root crops are to be planted during the dark of the moon.
Many farmers maintain that early July is the best time to plant the last crop of corn, because corn planted then will produce ears that reach upward from the stalk in an attempt to reach the full moon. Whereas, if planted during the last half of the month (when the moon is larger), the ears will snug closer to the stalk because they fear late July’s larger moon.
Some old-time gardeners contend that root vegetables taste better if they are harvested in the afternoon. Silly? Well, modern research has shown that the vital life forces of all plants return to the roots during the course of the late afternoon and evening. At daybreak they rise up again to the portion of the plant that is above ground. So, it would seem that picking is best in the afternoon when the life forces are back in the root system.
The moon is also a predictor for cutting wood. During a full moon for example, it has been considered a bad time to cut wood. Instead, to get the more durable wood from deciduous trees (leaf shedding), they should be cut in the winter -- preferably in December -- under the third quarter of the moon.
Throughout history the moon figured prominently in folktales, mythology, and religious rituals. Many early cultures chose to deify the bright light in the night sky. The early Greeks and Romans worshiped Diana or Artemis as the swift and beautiful Goddess of the Moon and the Hunt.
For the Chinese a woman’s moon face predicated her desirability, while her feet were bound to shape them into moon crescents.
Later the word lunatic came to describe someone who was moon mad as a result of sleeping under the moonlight, or being overexposed to it. Nefarious deeds took place during the dark moon, yet it seems that was the best time to capture a lucky rabbit’s foot -- even better if you were cross-eyed, caught the critter in a graveyard, and whacked off the left hind foot.
If you chose to look at the moon over your shoulder, or peer up at its halo, you were in for a spat of ill fortune, as you would be if you pointed up at a new moon.
Full moon followers have believed that taking medicines and tonics during this phase was most effective, while others have urged wishing upon seeing a new moon to bring good fortune.
Books have been written about the moon’s affects on man. Even today psychiatrists and law enforcement officials say that crime increases and the mentally ill become more agitated on nights of the full moon.
So, whatever you do, there is probably some myth, lore, or legend that brings into play the causes and effects of the man in the moon.
The moon is the earth’s only satellite companion in their annual circuit around the sun. The moon revolves around the earth in an elliptical orbit, making the circuit in 27 days, seven hours, 43 minutes, 11.5 seconds (for those who want to be precise). This is the sidereal month -- the period of revolution around the earth in relation to the stars.
Now to be really confused, if you consider the synodic month -- the period of revolution around the earth in relation to the sun -- then it takes 29 days, 12 hours, 44 minutes.
During this regular cycle there are four basic phases of the moon (the apparent changes), with any number of variations. The phases are caused by the angles at which the moon’s lighted surface is seen from the earth, and it gives us a new moon, full moon, and different crescent moons.
A new moon is when it is on line between the sun and the earth, presenting us its dark side and therefore hardly visible. It then passes through its waxing (getting bigger) crescent phase into the first quarter, when it is a right-hand moon. It continues on through its waxing gibbous phase, reaching full moon when it is on the opposite side of the earth from the sun, and fully illuminated. The moon marches on through its waning (getting smaller) gibbous into its last quarter -- when it is a left-handed moon -- and then continues through the waning crescent phase until it is again a new moon.
Itself a dark globe, the varying amounts of light that illuminate the moon’s surface as its revolutions bring it into different positions with relation to the sun and earth give us changing perceptions.
The phases between the new moon and the first and last quarters are crescent, and the phases between the full moon and the first and last quarters are gibbous. The whole cycle takes place every 28 and a fraction days (the average each month) with all kinds of things happening along the way.
A full moon is looked upon as a climactic period of the month, and is believed to have power over the human body and mind, over the fertility of animals and crops, and, above all, over weather conditions and the tides.
Tide is the alternate rise and fall of the ocean’s surface. Twice a day it rises (flows) and falls (ebbs), caused by the gravitational pull of the moon and the sun (but the sun having only a third of the moon’s effect).
When the line of pull of the two is the same (at the time of the new moon and the full moon), the tide rises highest (strongest) and is called a spring tide. The greatest tide in the world is at the Bay of Fundy in Nova Scotia -- 53 feet. When the two pull in different directions (as in the first and third quarters), the crest of the tide is lowest (weakest), and is known as a neap tide.
At a given time there are two high tides on the earth, on on the side facing the moon, and the other on the opposite side, the latter being caused by the greater pull of the moon upon the earth itself than upon the oceans which are still farther away from the moon.
With the lunar day being about 24 hours and 50 minutes, the interval between high tides is about 12 hours and 25 minutes. High tide does not always occur on a given shore when the moon is directly overhead because there is a lag caused by a variety of irregularities and other factors. Tides rise higher where the water enters a narrow estuary, or when the water volume is added to by other natural occurrences (winds, etc.) The ebb and flow of the tide causes an almost continual motion near shores, termed the tidal current or tidal stream.
The moon also is credited (or blamed) for storms, with the heaviest storms in the calendar month in the northern hemisphere being related to lunar phases. Such storms are more likely to occur from one to three days after a new moon, and from three to five days after a full moon. The beginning of hurricanes in the Caribbean have been similarly related to lunar positions.
The mean (average) distance between the center of the earth and that of the moon is calculated at 238,857 miles -- once a staggering number, but no longer now that man has walked on the moon’s surface. The moon’s diameter is 2,160 miles, somewhat more than one-fourth that of the earth. The moon’s gravity is one-sixth that of the earth, thus making a 180 pound man weigh only 30 pounds when on the surface of the moon.
In a month’s time about 59 percent of the moon’s surface comes into view, with temperatures ranging from +243 degrees F in full sunlight at noon, to -279 degrees F with no sunlight at midnight (although calculations vary). The moon shines only by reflected light from the sun, or from earthshine -- when the unlit portion of the moon facing the earth appears to glow.
An eclipse of the moon occurs when the earth obscures the sun’s rays from it, passing into such a position that the earth’s shadow lies upon it, shutting off all light from the sun. A solar eclipse occurs when the new moon takes a position between the sun and the earth, and the moon’s shadow lies on some part of the earth’s surface, obscuring the sun’s light in that region.
So it is any wonder man has been fascinated with the moon. It is mysterious; seemingly with many different powers; and controls not only tides, crop growth, and behavioral cycles, but is that thing in outer space we have romanticized in both poetry and song.
The Man In The Moon -Facts and Myths
By Tom & JoAnne O’Toole
Stress Free Living Magazine
Top Chefs: Mark Picone
Tilly Rivers
Entertainment Editor &
Food Critic for IRM Magazine
Host; Features Radio Show.
http://immediatereleasemedia.blogspot.com/
e_editor_irm [@] ymail.com
9/3/08
Featuring Chef Mark Picone
Canada’s Top Chefs
Chef Mark Picone has celebrated his heritage by honing his culinary skills in Europe, and has been appointed to the "Order of Professional Italian Restaurateurs.”
Chef Picone gained his degree in hotel and food administration from the University of Guelph. While in France, he worked at such restaurants as Trianon Palace (in Versailles), Perraudin (in Biarritz), and Chez Camille (in Burgundy) and Italy, at Antica Dolceria Bonajuta (in Modica), Ristorante Tivoli (in Cortina), and Ristorante Arnolfo (in Colle di Val d’Elsa).
Now calling the Niagara region home, Chef Mark Picone, opened a Culinary Studio to groups of 10-16 guests (by appointment only) and treats them to a custom meal. What follows is the interview with one of Canada’s top chefs “Mark Picone.”
In layman’s terms what is a “Culinary Studio?
“More than a canvas, the studio concept is built around a single table dinning interactive learning experience. It is unique for a number of reasons (here in Niagara ) but not a new concept. Chefs across Europe, especially in Italy and France have been doing this for generations. If you think about what cooking and eating is all about you really have to understand the intrinsic value of our culture. Preserving our food ways through tradition has allowed me to do what I love doing and that is cooking for guests who appreciate quality, fresh and local. I could use many current buzz words that seems all too trendy but understand that we Italians have and an unending desire to share, to feed and to love life.”
If there was one thing that you would like your guests to absorb after experiencing a culinary journey with you, what would that be?
“Guests have often commented on the surroundings of nature and beauty – you’re right in the middle of a small vineyard farm, a spectacular view, European handcrafted furniture, the sounds and scenery of country living and yes, the chef is only 2 meters from you preparing what you will be enjoying. Although `typical’ in nature because we as chefs have an inherent responsibility to serve healthy, safe and great tasting food, my approach based on my training in Europe is to preserve and promote what we enjoy best – REAL food.”
Is “Mark Picone” Riesling and Cabernet Franc- an exclusive wine for guests of the “Mark Picone Culinary Studio,” or is it available for public purchase?
Interesting question as although I would like to be making and selling wine from my grapes, legal parameters forbid this currently. I am very proud to say that the Riesling grapes are sold to Charles Baker (http://www.charlesbaker.ca/) where he makes an incredible wine with an enormous profile of the terroir – where the grapes come from. I would highly recommend purchasing some as it is only available on line or at selected restaurants. There is very limited production.
The Cabernet Franc on the other hand is sold to Len Crispino (http://www.crispinowines.com/). He uses these grapes to make his flagship wine `Cabernet Franc’ using the Crispino Reduction Process ie in the style of Amarone (fruit is air dried ie raisining period)
On a very positive note, it is rather spectacular to comment that when you are enjoying a bottle of CB Riesling 2006 here at the studio that I can inform you the grapes come from this vineyard, right out there. With out a doubt, you clearly have a far better appreciation of the `experience’.”
What is your favorite item in your ‘secret’ garden and why?
“The real thrill of this farm is really about me being a steward of the land, a provider of good food and a promoter of culture. When you look around the surroundings and see examples of history, commitment, passion and desire, how can you not feel energized, fulfilled and rejuvenated? Food is much more than sustenance and much more about the soul!
I am equally thrilled to comment on Jannine Lavoie (http://www.freshniagara.com/) and Jenn Wilhelm (http://www.winefinesse.com/) who have exemplified young adults with a purpose of entrepreneurial spirit to also provide a service that is commensurate with what makes the studio that much more unique!”
How would you define a “culinary explorer?”
“My guests are people who enjoy good food, great wine and friendship. Food is a symbol, a metaphor of sorts for a tradition that is about sitting around the table talking, sharing wisdom, of staying together, of living and loving. Could I say a gatekeeper of civility?”
You can indeed Chef. A phrase I think that will be coined for many years to come!
The standards for the “Order of Professional Italian Restaurateurs” are very rigid- so much so that there are only 100 members of the order worldwide-only three other chefs have received nomination in Canada for this award. Could you tell the readers the process regarding the Order and what it meant to you to be appointed?
“Professional organizations like ORPI have the ability to bring a certain level of credibility to the art of cooking not unlike having your CCC (Certified Chef de Cuisine) or your Red Seal trade license. Since returning to Canada in 1996, I have consistently promoted my Italian heritage through the craft of cooking. ORPI has monitored this and deemed worthy of such. I recognize that and carry this responsibility proudly.”
The Picone family is no stranger to culinary ardor- your family began a food boutique in Dundas Ontario in 1915. Was it always your desire to be a chef?
“Ah, the Picone history and ensuing generations of food purveyors! I should begin by saying that credit goes to my grandparents who had the fortitude and tenacity to cross the ocean, see great opportunity and seize the potential of providing great service, great food and great spirit in the world of food. Does it sound familiar today? My mother’s parents were land owners with dairy cows and likes. My grandfather was an emissary to many Italians who for whatever reason needed counsel or direction once residing in the Dundas/Hamilton area. My father’s parents opened up the small food boutique in the heart of Dundas and purchased milk from Mr. A. Morelli. And the story goes from there…………
As children of the Picone family, (I am no. 5 of 8) we all worked along side mom and dad in the shop. It is here were we would have learned the value of good food, good service and business acumen. My father was kind and reasonable in his demands of excellence. We had to exemplify the hallmarks of responsibility and accountability in all facets of our life – scholastically, music (we all had to play a musical instrument), working, sports and friendship.
Like most large families, some of us are fiercely competitive and I, as a result wanted to pursue higher academic success. From an early age, I was going to be architect or maybe even an RCMP but it was eventually an MD. I believe there is a pattern here and how circuitous. I’m dressed in whites most days and administering a more holistic approach to health – good food!
The profession of chef is no easy task but then I don’t believe any avocation is perceived as work. It takes much more than some would assume or realize. And it is so much more than simply cooking. Today it is about environmental awareness, financial and human management, the art of negotiating (I don’t mean relying on the F*** bomb because we can), unparalleled discipline and somewhere in there, the art of cooking.”
What made you decide to open your own home to groups of 10-16 guests (by appointment only) and treats them to a custom meal vs opening a studio in town?
“It was always a dream of mine to open my own business – the small, intimate and highly regarded establishment that garnishes a level of notoriety of quality and service. Think about it: one table; one serving assistant and one chef. My training abroad taught me the art of simplicity unsophisticated but with down to earth comforts. And this would be on many levels besides the dishes the chef prepares. Niagara is an eco/tour system not unlike wine and food regions of Italy, France , Germany or USA. To genuinely `serve’ guests in our setting here at the studio brings a certain level of `experience’ that is genuine and real. And what more could you ask for than a vineyard setting here in Niagara?”
Your studio is unique as you let the guests, if they so choose, get involved in the preparation of the meal, gathering of the herbs from the garden, and teach a few tricks-of- the-trade. Why did you decide to offer the educational aspects of food preparation to your studio?
“I strongly believe in academic excellence and as a teacher at heart (because that is what we do as chefs – teach apprentices!) to have guests express an inherit desire to assist you is really a great compliment. We’re not `gods’ of a higher order where we can’t be approached or addressed. It is really fulfilling to have guests work along side you: tell them, teach them, show them is a simple model for success.
At the end of the day, it really is about happiness. We work hard and create a certain mystic of who and what we are. We achieve a certain level of competency and it takes a lifetime to achieve this. Much is given, more has to be shared!”
If there was one thing that you would like your guests to absorb after experiencing a culinary journey with you, what would that be?
“Guests have often commented on the surroundings of nature and beauty – you’re right in the middle of a small vineyard farm, a spectacular view, European handcrafted furniture, the sounds and scenery of country living and yes, the chef is only 2 meters from you preparing what you will be enjoying. Although `typical’ in nature because we as chefs have an inherent responsibility to serve healthy, safe and great tasting food, my approach based on my training in Europe is to preserve and promote what we enjoy best – REAL food.”
Is “Mark Picone” Riesling and Cabernet Franc- an exclusive wine for guests of the “Mark Picone Culinary Studio,” or is it available for public purchase?
Interesting question as although I would like to be making and selling wine from my grapes, legal parameters forbid this currently. I am very proud to say that the Riesling grapes are sold to Charles Baker (http://www.charlesbaker.ca/) where he makes an incredible wine with an enormous profile of the terroir – where the grapes come from. I would highly recommend purchasing some as it is only available on line or at selected restaurants. There is very limited production.
The Cabernet Franc on the other hand is sold to Len Crispino (http://www.crispinowines.com/). He uses these grapes to make his flagship wine `Cabernet Franc’ using the Crispino Reduction Process ie in the style of Amarone (fruit is air dried ie raisining period)
On a very positive note, it is rather spectacular to comment that when you are enjoying a bottle of CB Riesling 2006 here at the studio that I can inform you the grapes come from this vineyard, right out there. With out a doubt, you clearly have a far better appreciation of the `experience’.”
What is your favorite item in your ‘secret’ garden and why?
“The real thrill of this farm is really about me being a steward of the land, a provider of good food and a promoter of culture. When you look around the surroundings and see examples of history, commitment, passion and desire, how can you not feel energized, fulfilled and rejuvenated? Food is much more than sustenance and much more about the soul!
I am equally thrilled to comment on Jannine Lavoie (http://www.freshniagara.com/) and Jenn Wilhelm (http://www.winefinesse.com/) who have exemplified young adults with a purpose of entrepreneurial spirit to also provide a service that is commensurate with what makes the studio that much more unique!”
How would you define a “culinary explorer?”
“My guests are people who enjoy good food, great wine and friendship. Food is a symbol, a metaphor of sorts for a tradition that is about sitting around the table talking, sharing wisdom, of staying together, of living and loving. Could I say a gatekeeper of civility?”
You can indeed Chef. A phrase I think that will be coined for many years to come!
The standards for the “Order of Professional Italian Restaurateurs” are very rigid- so much so that there are only 100 members of the order worldwide-only three other chefs have received nomination in Canada for this award. Could you tell the readers the process regarding the Order and what it meant to you to be appointed?
“Professional organizations like ORPI have the ability to bring a certain level of credibility to the art of cooking not unlike having your CCC (Certified Chef de Cuisine) or your Red Seal trade license. Since returning to Canada in 1996, I have consistently promoted my Italian heritage through the craft of cooking. ORPI has monitored this and deemed worthy of such. I recognize that and carry this responsibility proudly.”
The Picone family is no stranger to culinary ardor- your family began a food boutique in Dundas Ontario in 1915. Was it always your desire to be a chef?
“Ah, the Picone history and ensuing generations of food purveyors! I should begin by saying that credit goes to my grandparents who had the fortitude and tenacity to cross the ocean, see great opportunity and seize the potential of providing great service, great food and great spirit in the world of food. Does it sound familiar today? My mother’s parents were land owners with dairy cows and likes. My grandfather was an emissary to many Italians who for whatever reason needed counsel or direction once residing in the Dundas/Hamilton area. My father’s parents opened up the small food boutique in the heart of Dundas and purchased milk from Mr. A. Morelli. And the story goes from there…………
As children of the Picone family, (I am no. 5 of 8) we all worked along side mom and dad in the shop. It is here were we would have learned the value of good food, good service and business acumen. My father was kind and reasonable in his demands of excellence. We had to exemplify the hallmarks of responsibility and accountability in all facets of our life – scholastically, music (we all had to play a musical instrument), working, sports and friendship.
Like most large families, some of us are fiercely competitive and I, as a result wanted to pursue higher academic success. From an early age, I was going to be architect or maybe even an RCMP but it was eventually an MD. I believe there is a pattern here and how circuitous. I’m dressed in whites most days and administering a more holistic approach to health – good food!
The profession of chef is no easy task but then I don’t believe any avocation is perceived as work. It takes much more than some would assume or realize. And it is so much more than simply cooking. Today it is about environmental awareness, financial and human management, the art of negotiating (I don’t mean relying on the F*** bomb because we can), unparalleled discipline and somewhere in there, the art of cooking.”
What made you decide to open your own home to groups of 10-16 guests (by appointment only) and treats them to a custom meal vs opening a studio in town?
“It was always a dream of mine to open my own business – the small, intimate and highly regarded establishment that garnishes a level of notoriety of quality and service. Think about it: one table; one serving assistant and one chef. My training abroad taught me the art of simplicity unsophisticated but with down to earth comforts. And this would be on many levels besides the dishes the chef prepares. Niagara is an eco/tour system not unlike wine and food regions of Italy, France , Germany or USA. To genuinely `serve’ guests in our setting here at the studio brings a certain level of `experience’ that is genuine and real. And what more could you ask for than a vineyard setting here in Niagara?”
Your studio is unique as you let the guests, if they so choose, get involved in the preparation of the meal, gathering of the herbs from the garden, and teach a few tricks-of- the-trade. Why did you decide to offer the educational aspects of food preparation to your studio?
“I strongly believe in academic excellence and as a teacher at heart (because that is what we do as chefs – teach apprentices!) to have guests express an inherit desire to assist you is really a great compliment. We’re not `gods’ of a higher order where we can’t be approached or addressed. It is really fulfilling to have guests work along side you: tell them, teach them, show them is a simple model for success.
At the end of the day, it really is about happiness. We work hard and create a certain mystic of who and what we are. We achieve a certain level of competency and it takes a lifetime to achieve this. Much is given, more has to be shared!”
-end-
White Licorce Tea
Written by: Jon M. Stout
Is the Plucking Time Important When Choosing White Licorice Tea?
White tea is the rarest tea in the world. Long praised in Asia, it is just beginning to gain popularity in the Western world. People everywhere are clamoring to get their hands on this raretreat. White tea is used in many blends, and none is morerefreshing than White Licorice Tea.
White Licorice tea is a delicious blend of fine white tea and star anise to provide the licorice flavor. The best White Licorice tea should be made from the finest blend of loose white tea combined with high quality whole pieces of star anise. To ensure that you buy only the best quality white licorice tea, it’s important that you understand the important elements in selecting white tea. This includes understanding the most popular cultivars for white tea, the grades of white tea and how and when the tea is harvested.
There is no international standard for grading tea, so beyond understanding this basic information, it’s difficult to tell which tea is best.
First, it’s important to choose the best cultivars of the tea and how white tea is classified. The most popular cultivars for white tea include Da Bai, Xiao Bai, Narcissus and Chaicha bushes. Within these cultivars the teas are classified into different grades, primarily based on whether the plucking consists of only the bud and top two leaves of the tea plant or whether more tea leaves are included. In addition, the stringency with which the tea pluckers ensure that the leaves and buds are not damaged during harvest affects the quality and grade of the tea.
Harvesting white tea properly is very difficult and requires skill and experience. Using skilled and experienced tea pluckers ensures that only the tea buds that are ready are harvested and that the buds are kept intact to prevent the start of oxidation. When choosing White licorice tea, you should choose tea that is labeled Silver Needles or White Peony to ensure that you get the very best white tea. Both of these white teas are produced in China and are considered the highest grades of white tea.
Another important feature in choosing a white licorice tea is to determine the type of flavoring used to infuse the white tea with licorice flavor. White licorice tea flavored with star anise will have a milder and sweeter taste than white licorice tea made using licorice root. One of the most common ways of evaluating the quality of black and green teas is to know when the tea was plucked. First plucked black and green teas are those plucked in the spring, when the tea plants are plucked for the first time during the growingseason. The first plucked, or first flush, black and green teas are considered to be better because the weather is cooler.
Blackand green teas produced from leaves plucked later in the season will not have the same quality because the tea leaves have been exposed to hot weather and lots of sun. So, it’s common for connoisseurs of black and green tea to look for tea that is labeled “first plucking” or “first flush”. However, this standard does not apply to white teas. White teas should have just one plucking each year, because the best tea is plucked during the spring.
This is one of the reasons that white tea is so rare. Therefore, you can’t judge the quality of the white tea based on the plucking the way you can with green and black teas - all white tea is first flush tea. In fact, the very best white teas, Silver Needles and White Peony, are only plucked between March 15 and April 10.
Your best chance of choosing really good white licorice tea is to buy from a reputable tea purveyor and to buy a white licorice tea with a base of white tea that you already enjoy. For example, if your favorite plain white tea is Silver Needles, then you can’t go wrong buying White Licorice tea made from the Silver Needles variety of white tea. But, if you’re looking for a new taste treat, you might want to try something entirely new, like a Ceylon white licorice.
Find a good tea shop, whether local or online and see which white licorice teas they offer. If they’re known for only selling the best in loose white teas, you should be able to trust that their white licorice tea will be tasty and fresh. A good tea vendor is a must when you’re buying tea, particularly white tea. White tea is an investment and you’ll want to ensure that you purchase only the best when you buy. In addition, you want to know that you have access to new flavors and tastes as they’re introduced to the market, but only when they’re available in really good quality teas.
White licorice tea is a great way to wind down at the end of al ong day. White tea is low in caffeine and licorice has long been revered for its ability to aid digestion and soothe the stomach.
In addition, the wonderful aroma of sweetness and licorice can soothe you after even the most stressful of days.
About the author: Jon Stout is Chairman of the Golden Moon Tea Company. For more information about green tea, oolong tea and chai tea (http://www.goldenmo ontea.com/ Green_Tea_ W318.cfm) (http://www.goldenmo ontea.com/ Oolong_Tea_ W319.cfm) (http://www.goldenmo ontea.com/ Chai_Tea_ W341.cfm) go to goldenmoontea. com
Is the Plucking Time Important When Choosing White Licorice Tea?
White tea is the rarest tea in the world. Long praised in Asia, it is just beginning to gain popularity in the Western world. People everywhere are clamoring to get their hands on this raretreat. White tea is used in many blends, and none is morerefreshing than White Licorice Tea.
White Licorice tea is a delicious blend of fine white tea and star anise to provide the licorice flavor. The best White Licorice tea should be made from the finest blend of loose white tea combined with high quality whole pieces of star anise. To ensure that you buy only the best quality white licorice tea, it’s important that you understand the important elements in selecting white tea. This includes understanding the most popular cultivars for white tea, the grades of white tea and how and when the tea is harvested.
There is no international standard for grading tea, so beyond understanding this basic information, it’s difficult to tell which tea is best.
First, it’s important to choose the best cultivars of the tea and how white tea is classified. The most popular cultivars for white tea include Da Bai, Xiao Bai, Narcissus and Chaicha bushes. Within these cultivars the teas are classified into different grades, primarily based on whether the plucking consists of only the bud and top two leaves of the tea plant or whether more tea leaves are included. In addition, the stringency with which the tea pluckers ensure that the leaves and buds are not damaged during harvest affects the quality and grade of the tea.
Harvesting white tea properly is very difficult and requires skill and experience. Using skilled and experienced tea pluckers ensures that only the tea buds that are ready are harvested and that the buds are kept intact to prevent the start of oxidation. When choosing White licorice tea, you should choose tea that is labeled Silver Needles or White Peony to ensure that you get the very best white tea. Both of these white teas are produced in China and are considered the highest grades of white tea.
Another important feature in choosing a white licorice tea is to determine the type of flavoring used to infuse the white tea with licorice flavor. White licorice tea flavored with star anise will have a milder and sweeter taste than white licorice tea made using licorice root. One of the most common ways of evaluating the quality of black and green teas is to know when the tea was plucked. First plucked black and green teas are those plucked in the spring, when the tea plants are plucked for the first time during the growingseason. The first plucked, or first flush, black and green teas are considered to be better because the weather is cooler.
Blackand green teas produced from leaves plucked later in the season will not have the same quality because the tea leaves have been exposed to hot weather and lots of sun. So, it’s common for connoisseurs of black and green tea to look for tea that is labeled “first plucking” or “first flush”. However, this standard does not apply to white teas. White teas should have just one plucking each year, because the best tea is plucked during the spring.
This is one of the reasons that white tea is so rare. Therefore, you can’t judge the quality of the white tea based on the plucking the way you can with green and black teas - all white tea is first flush tea. In fact, the very best white teas, Silver Needles and White Peony, are only plucked between March 15 and April 10.
Your best chance of choosing really good white licorice tea is to buy from a reputable tea purveyor and to buy a white licorice tea with a base of white tea that you already enjoy. For example, if your favorite plain white tea is Silver Needles, then you can’t go wrong buying White Licorice tea made from the Silver Needles variety of white tea. But, if you’re looking for a new taste treat, you might want to try something entirely new, like a Ceylon white licorice.
Find a good tea shop, whether local or online and see which white licorice teas they offer. If they’re known for only selling the best in loose white teas, you should be able to trust that their white licorice tea will be tasty and fresh. A good tea vendor is a must when you’re buying tea, particularly white tea. White tea is an investment and you’ll want to ensure that you purchase only the best when you buy. In addition, you want to know that you have access to new flavors and tastes as they’re introduced to the market, but only when they’re available in really good quality teas.
White licorice tea is a great way to wind down at the end of al ong day. White tea is low in caffeine and licorice has long been revered for its ability to aid digestion and soothe the stomach.
In addition, the wonderful aroma of sweetness and licorice can soothe you after even the most stressful of days.
About the author: Jon Stout is Chairman of the Golden Moon Tea Company. For more information about green tea, oolong tea and chai tea (http://www.goldenmo ontea.com/ Green_Tea_ W318.cfm) (http://www.goldenmo ontea.com/ Oolong_Tea_ W319.cfm) (http://www.goldenmo ontea.com/ Chai_Tea_ W341.cfm) go to goldenmoontea. com
Review: The Dark Night
'The Dark Knight' Movie Review
A Totally Spoiler-Free Review of One of the Best Films of 2008
Rating 5 stars
Author: Rebecca Murray
Starring:Christian Bale as Batman and Heath Ledger as The Joker.
Warner Bros Pictures
Batman Begins made a believer out of me. The blinders were lifted from my eyes, and I not only understood why a billionaire would transform himself into a bat-inspired superhero, but felt compassion toward both the man inside the costume and the Batman. What other Batman films had failed to do, Christopher Nolan and Christian Blake achieved in 140 minutes. But after delivering one of, if not the best, comic book-inspired movies of all time, could the team top it with The Dark Knight? The answer is a resounding yes.
The Dark Knight is a brilliant follow-up to Batman Begins and the definitive Batman movie to date, which makes you wonder what Nolan will accomplish if he decides to do a 3rd Batman film. The Dark Knight takes place in a world where the line between good and evil is drawn in pencil. The screenwriting duo of brothers Christopher and Jonathan Nolan turned to the dark side for their 2nd Batman movie (although Batman Begins wasn't exactly light fare), with The Joker's lunatic smile and gleefully malicious manner setting the tone for a wild romp through a world gone mad. Batman's universe is teetering on the edge and the conflicted superhero is trying to unravel the puzzle of how best to protect Gotham City while believing he's not the savior his city deserves.
The Story
Gotham City's falling to pieces and Batman is both the problem and the solution. The caped crusader has taken down a king-sized helping of bad guys, although he's not working on his own. Ordinary citizens have taken up his cause, donning their own Batman costumes and patrolling the streets. And now the mobsters left in town have joined forces in order to keep the real Batman at bay.
Fortunately for Gotham City, the newly elected district attorney Harvey Dent (Aaron Eckhart) is a real hard-ass on crime. Even Batman approves of this steely-jawed White Knight, and getting the superhero's stamp of approval wasn't easy since Harvey is spending lots of time with Batman's ex, Rachel (Maggie Gyllenhaal) Rachel couldn't handle Bruce's covert nighttime activities and now keeps company with a man unafraid of the spotlight.
However, the local mob and Rachel's preference for a non-costumed boyfriend aren't Batman's biggest problems. A new villain has emerged on the scene and he's not playing by any rules. Sporting smeary clown makeup that emphasizes a smile carved into his flesh like a pumpkin on Halloween, the maniacal character known as The Joker (Heath Leedger) is ready to take over as the leader of Gotham's underworld. The Joker's single-minded in his desire to inflict pain and unmask Batman. The formidable though strictly unofficial team of Lieutenant Jim Gordon (Gary Oldman), Harvey Dent and Batman must take down this sick clown before Gotham City turns into Slaughter City.
The Cast
2005's Batman Begins introduced Christian Bale in the dual roles of Bruce Wayne and Batman, and The Dark Knight serves to cement the fact he is the perfect casting choice to shoulder the lead in the Batman film franchise. At this point Bale has to be included toward the top of the list of actors who've taken on the task of playing a superhero in a feature film.
We don't see as much of Bruce the man as we do his costumed alter-ego, which means Bale has an even more difficult task of bringing out the human behind the superhero this time around. Even though the redesigned batsuit allows him a little more freedom of movement, Bale's expressive face is covered beneath a bat mask. Yet he's able to convey everything he needs to with just the lower portion of his face, piercing eyes, and menacing voice. Bale is Batman. Period.
No disrespect meant to Jack Nicholson but this is the performance of The Joker everyone will remember. Nicholson's Joker in Tim Burton's 1989 Batman fit perfectly with the tone of that movie.
In The Dark Knight, it's Ledger's Joker the rest of the cast needs to keep step with. This Joker is nasty-scary, a greasy, grotesque creature lifted straight from the nightmares of coulrophobics. Even those not given to fearing clowns are going to recoil in fright from Ledger's mesmerizing performance.
Ledger came up with a series of tics - licking his lips, sucking on his cheeks, carrying his entire body in an off-kilter way - to define the character of The Joker. He also created a voice and manner of speaking that's inimitable and perfect for a homicidal maniac who gets off terrorizing his victims. Ledger will long be remembered for bringing to life one of the best villains ever in a comic book-inspired movie. With his last completed performance before his untimely death, Ledger left behind a Joker who's one of the most disturbing villains on film.
Aaron Eckhart's movie star good looks fit snugly with his character DA Harvey Dent. Eckhart nails the part of a knight in shining armor come to slay the dragon and save his city and his fair princess. Although his performance isn't garnering the attention of Ledger's, it is nearly as impressive. Dent's a major player in The Dark Knight, and if Eckhart weren't believable, then The Dark Knight would suffer greatly. Eckhart knows how to wrestle his way through playing morally conflicted characters and does so again with gusto as Harvey Dent.
Supporting players Morgan Freeman and Michael Caine are a joy to watch in their limited time onscreen. The same goes for Maggie Gyllenhaal who takes over the part of Bruce Wayne's ex from Katie Holmes. Gyllenhaal's a wise choice to step into the role which seemed a little above Holmes' level of maturity in Batman Begins. Gyllenhaal plays her tough yet vulnerable, and her one scene with Ledger as The Joker shows exactly why director Nolan sought her out to be Rachel.
The Bottom Line
The Dark Knight's action sequences are controlled chaos with cars and motorcycles and Mack trucks careening down city streets, and the film's quieter moments are equally as engaging. There's just so much to say about The Dark Knight, so much I want to analyze and discuss, but expanding on a review of the plot would lay out potential spoilers and it's best to go into the film without any knowledge of the storyline other than the bare minimum. Nolan and company have surpassed what they accomplished the first time out, and The Dark Knight is everything you'd want from a superhero movie and much, much more.
Borrowing a line from Jerry Maguire, The Joker tells Batman, "You complete me!" Let's hope writer/director Nolan doesn't share the same sentiment about The Dark Knight in terms of the Batman franchise. Nolan needs to return at least once more to revisit the characters he's reinvigorated on film. Batman #3 is set up to feature an even darker and more disturbing world, and Nolan must be the director to take the franchise there.
GRADE: A
Rated PG-13 for intense sequences of violence and some menace.
About the Author: A movie trivia buff and critic, Rebecca Murray has been reviewing movies and interviewing actors, writers, directors, and producers for almost a decade. Rebecca Murray is a member of the San Diego Film Critics Society, an Approved Tomatometer Critic, and belongs to the Society of Professional Journalists. In addition, Rebecca is a member of the Broadcast Film Critics Association, a group of professional movie critics whose votes decide the winners of the annual Critics' Choice Awards (broadcast on VH1). Rebecca covers the Academy Awards for About.com, countless movie premieres and other Hollywood special events, interviewing (on video) over 500 celebrities on red carpets, as well as conducting hundreds more print interviews.
A Totally Spoiler-Free Review of One of the Best Films of 2008
Rating 5 stars
Author: Rebecca Murray
Starring:Christian Bale as Batman and Heath Ledger as The Joker.
Warner Bros Pictures
Batman Begins made a believer out of me. The blinders were lifted from my eyes, and I not only understood why a billionaire would transform himself into a bat-inspired superhero, but felt compassion toward both the man inside the costume and the Batman. What other Batman films had failed to do, Christopher Nolan and Christian Blake achieved in 140 minutes. But after delivering one of, if not the best, comic book-inspired movies of all time, could the team top it with The Dark Knight? The answer is a resounding yes.
The Dark Knight is a brilliant follow-up to Batman Begins and the definitive Batman movie to date, which makes you wonder what Nolan will accomplish if he decides to do a 3rd Batman film. The Dark Knight takes place in a world where the line between good and evil is drawn in pencil. The screenwriting duo of brothers Christopher and Jonathan Nolan turned to the dark side for their 2nd Batman movie (although Batman Begins wasn't exactly light fare), with The Joker's lunatic smile and gleefully malicious manner setting the tone for a wild romp through a world gone mad. Batman's universe is teetering on the edge and the conflicted superhero is trying to unravel the puzzle of how best to protect Gotham City while believing he's not the savior his city deserves.
The Story
Gotham City's falling to pieces and Batman is both the problem and the solution. The caped crusader has taken down a king-sized helping of bad guys, although he's not working on his own. Ordinary citizens have taken up his cause, donning their own Batman costumes and patrolling the streets. And now the mobsters left in town have joined forces in order to keep the real Batman at bay.
Fortunately for Gotham City, the newly elected district attorney Harvey Dent (Aaron Eckhart) is a real hard-ass on crime. Even Batman approves of this steely-jawed White Knight, and getting the superhero's stamp of approval wasn't easy since Harvey is spending lots of time with Batman's ex, Rachel (Maggie Gyllenhaal) Rachel couldn't handle Bruce's covert nighttime activities and now keeps company with a man unafraid of the spotlight.
However, the local mob and Rachel's preference for a non-costumed boyfriend aren't Batman's biggest problems. A new villain has emerged on the scene and he's not playing by any rules. Sporting smeary clown makeup that emphasizes a smile carved into his flesh like a pumpkin on Halloween, the maniacal character known as The Joker (Heath Leedger) is ready to take over as the leader of Gotham's underworld. The Joker's single-minded in his desire to inflict pain and unmask Batman. The formidable though strictly unofficial team of Lieutenant Jim Gordon (Gary Oldman), Harvey Dent and Batman must take down this sick clown before Gotham City turns into Slaughter City.
The Cast
2005's Batman Begins introduced Christian Bale in the dual roles of Bruce Wayne and Batman, and The Dark Knight serves to cement the fact he is the perfect casting choice to shoulder the lead in the Batman film franchise. At this point Bale has to be included toward the top of the list of actors who've taken on the task of playing a superhero in a feature film.
We don't see as much of Bruce the man as we do his costumed alter-ego, which means Bale has an even more difficult task of bringing out the human behind the superhero this time around. Even though the redesigned batsuit allows him a little more freedom of movement, Bale's expressive face is covered beneath a bat mask. Yet he's able to convey everything he needs to with just the lower portion of his face, piercing eyes, and menacing voice. Bale is Batman. Period.
No disrespect meant to Jack Nicholson but this is the performance of The Joker everyone will remember. Nicholson's Joker in Tim Burton's 1989 Batman fit perfectly with the tone of that movie.
In The Dark Knight, it's Ledger's Joker the rest of the cast needs to keep step with. This Joker is nasty-scary, a greasy, grotesque creature lifted straight from the nightmares of coulrophobics. Even those not given to fearing clowns are going to recoil in fright from Ledger's mesmerizing performance.
Ledger came up with a series of tics - licking his lips, sucking on his cheeks, carrying his entire body in an off-kilter way - to define the character of The Joker. He also created a voice and manner of speaking that's inimitable and perfect for a homicidal maniac who gets off terrorizing his victims. Ledger will long be remembered for bringing to life one of the best villains ever in a comic book-inspired movie. With his last completed performance before his untimely death, Ledger left behind a Joker who's one of the most disturbing villains on film.
Aaron Eckhart's movie star good looks fit snugly with his character DA Harvey Dent. Eckhart nails the part of a knight in shining armor come to slay the dragon and save his city and his fair princess. Although his performance isn't garnering the attention of Ledger's, it is nearly as impressive. Dent's a major player in The Dark Knight, and if Eckhart weren't believable, then The Dark Knight would suffer greatly. Eckhart knows how to wrestle his way through playing morally conflicted characters and does so again with gusto as Harvey Dent.
Supporting players Morgan Freeman and Michael Caine are a joy to watch in their limited time onscreen. The same goes for Maggie Gyllenhaal who takes over the part of Bruce Wayne's ex from Katie Holmes. Gyllenhaal's a wise choice to step into the role which seemed a little above Holmes' level of maturity in Batman Begins. Gyllenhaal plays her tough yet vulnerable, and her one scene with Ledger as The Joker shows exactly why director Nolan sought her out to be Rachel.
The Bottom Line
The Dark Knight's action sequences are controlled chaos with cars and motorcycles and Mack trucks careening down city streets, and the film's quieter moments are equally as engaging. There's just so much to say about The Dark Knight, so much I want to analyze and discuss, but expanding on a review of the plot would lay out potential spoilers and it's best to go into the film without any knowledge of the storyline other than the bare minimum. Nolan and company have surpassed what they accomplished the first time out, and The Dark Knight is everything you'd want from a superhero movie and much, much more.
Borrowing a line from Jerry Maguire, The Joker tells Batman, "You complete me!" Let's hope writer/director Nolan doesn't share the same sentiment about The Dark Knight in terms of the Batman franchise. Nolan needs to return at least once more to revisit the characters he's reinvigorated on film. Batman #3 is set up to feature an even darker and more disturbing world, and Nolan must be the director to take the franchise there.
GRADE: A
Rated PG-13 for intense sequences of violence and some menace.
About the Author: A movie trivia buff and critic, Rebecca Murray has been reviewing movies and interviewing actors, writers, directors, and producers for almost a decade. Rebecca Murray is a member of the San Diego Film Critics Society, an Approved Tomatometer Critic, and belongs to the Society of Professional Journalists. In addition, Rebecca is a member of the Broadcast Film Critics Association, a group of professional movie critics whose votes decide the winners of the annual Critics' Choice Awards (broadcast on VH1). Rebecca covers the Academy Awards for About.com, countless movie premieres and other Hollywood special events, interviewing (on video) over 500 celebrities on red carpets, as well as conducting hundreds more print interviews.
Interview: Pavlovs Dogs Orchestra
Tilly Rivers
Entertainment Editor &
Food Critic for IRM Magazine
Host; Features Radio Show.
http://immediatereleasemedia.blogspot.com/
Entertainment Editor &
Food Critic for IRM Magazine
Host; Features Radio Show.
http://immediatereleasemedia.blogspot.com/
Photo curtsy of PDO.
Recently, I had the pleasure to interview Pavlovs Dogs Orchestra member Matt Falkovich. You really need to listen to PDO. (myspace link below), to truly understand the statement “The songs are dynamic and versatile while presenting a solid root to their sound and style.”
Now calling Toronto home, PDO will be playing at Sneaky Dee's this Sunday (August 24 2008) What follows is that interview.
Recently PDO has won the TIMA 2008 AWARD for Best World Award. What exactly is "Best World Award?"
“The "Best World" (or as we jokingly call it "best in the world") is a category for bands that play ethnic music. We won that particular award because apparently we were the best band in that category - one of many awards presented at the 2008 Toronto Independent Music Awards.”
How would you describe your music style?
“Our style is wild, humorous, soulful and exotic.”
In a few words, describe each member of PDO, and their strength.
Dima (guitar/vocals) has tremendous leadership skills among his many other talents.
Toha (bass/vocals) shines when it comes to writing music and promoting the band.
Tsoy (guitar/vocals) is the biggest showman of the bunch and loves arranging the music.
Andrey (percussions) is in charge of all the visuals and keeps track of our finances.
Kirill (keys/vocals) adds melody and texture to the songs and helps write lyrics.
Ruslan (violin) bring a sense of style and finance - coming from a rich classical background.
Matt (drums/vocals) is the groove-mister of the band and is always working on getting the band exposure.
What was your favorite CD to produce and why?
“Our favorite CD to produce would have to be "to whom it may concern" (with the help of studio giants L. Stu Young and Ian McNally). A few days after the recording was finished, our singer at the time decided to leave the band. We had to put all mixing on hold and come up with new lyrics and vocal melodies - it turned out completely different but surprisingly good considering the circumstance.”
What makes PDO unique?
What makes PDO unique?
“What makes us unique is our musical background – the fusion of styles makes our sound very distinct.”
What is the biggest challenge for PDO?
“The biggest challenge is to promote ourselves without the support of a label.”
Where do you see yourself in ten years?
“Touring the world and probably recording our 10th album.”
What do you want to say to your fans?
“We'd like to tell them how much we cherish them and that their support keeps us going.”
What advice would give a new group about to embark upon the music path?
“The only advice we could give a young band is to be friends not just band mates.”
Where can readers purchase your CD's?
“Our CD's are available online at itunes, amazon, cdbaby, snocap and napster – and in Toronto stores like: Criminal Records, Sonic Boom, Soundscapes, Rotate This, Play de Record.”
Can readers find you on YouTube?
They can see some of Andrey's work at http://www.youtube.com/user/pavlovsdogsorchestra
With all members of the band hailing from different parts of the former USSR- how has this influenced your style?
"Growing up in the former USSR has influenced our style dramatically - not only as musicians but as people as well. One of the reasons our music appeals to people is probably due to the fact that it has a certain Easter European charm to it."
What's next?
"We plan to play shows and festival across North America (for now) to promote our music further, the next album is in the works and should be released sometime next year… We'll also be shooting a "real" video in September."
What upcoming gigs do you have?
What upcoming gigs do you have?
"We're opening for Run With The Kittens at the Horseshoe on the 12th of September and playing the M.E.A.N.Y. festival in New York on October 3rd."
Where does PDO call home?
"Toronto has been our home sweet home to us for the last 15years - we love it here!!"
Conclusion: Visit http://www.myspace.com/pavlovsdogsorchestra or
http://pavlovsdogsorchestra.com/, for more information. And discover for yourself if PDO is “one of a kind and incredibly enjoyable.”
~T~
-------------------------------------------------------------------------------------------------
About the author: Tilly Rivers is a best selling celebrity author, radio host for “Features,” & Entertainment Editor / Food Critic for IRM Magazine.
Conclusion: Visit http://www.myspace.com/pavlovsdogsorchestra or
http://pavlovsdogsorchestra.com/, for more information. And discover for yourself if PDO is “one of a kind and incredibly enjoyable.”
~T~
-------------------------------------------------------------------------------------------------
About the author: Tilly Rivers is a best selling celebrity author, radio host for “Features,” & Entertainment Editor / Food Critic for IRM Magazine.
The Perfect Heart
THE PERFECT HEART
One day a young man was standing in the middle of the town proclaiming that he had the most beautiful heart in the whole valley. A large crowd gathered and they all admired his heart for it was perfect. There was not a mark or a flaw in it. Yes, they all agreed it truly was the most beautiful heart they had ever seen. The young man was very proud and boasted more loudly about his beautiful heart.
Suddenly, an old man appeared at the front of the crowd and said “Why your heart is not nearly as beautiful as mine.” The crowd and the young man looked at the old man’s heart. It was beating strongly, but full of scars, it had places where pieces had been removed and other pieces put in, but they didn’t fit quite right and there were several jagged edges. In fact, in some places there were deep gouges where whole pieces were missing.
The people stared - how can he say his heart is more beautiful, they thought? The young man looked at the old man’s heart and saw its state and laughed. “You must be joking,” he said.
“Compare your heart with mine, mine is perfect and yours is a mess of scars and tears.”
“Yes,” said the old man, “Yours is perfect looking but I would never trade with you. You see, every scar represents a person to whom I have given my love - I tear out a piece of my heart and give it to them, and often they give me a piece of their heart which fits into the empty place, but because the pieces aren’t exact, I have some rough edges, which I cherish, because they remind me of the love we shared. Sometimes I have given pieces of my heart away, and the other person hasn’t returned a piece of his heart to me. These are the empty gouges - - giving love is taking a chance. Although these gouges are painful, they stay open, reminding me of the love I have for these people too, and I hope someday they may return and fill the space I have waiting. So now do you see what true beauty is?”
The young man stood silently with tears running down his cheeks. He walked up to the old man, reached into his perfect young and beautiful heart, and ripped a piece out. He offered it to the old man with trembling hands. The old man took his offering, placed it in his heart and then took a piece from his old scarred heart and placed it in the wound in the young man’s heart. It fit, but not perfectly, as there were some jagged edges.
The young man looked at his heart, not perfect anymore but more beautiful than ever, since love from the old man’s heart flowed into his. They embraced and walked away side by side. How sad it must be to go through life with a whole untouched heart.
Author Unknown.
One day a young man was standing in the middle of the town proclaiming that he had the most beautiful heart in the whole valley. A large crowd gathered and they all admired his heart for it was perfect. There was not a mark or a flaw in it. Yes, they all agreed it truly was the most beautiful heart they had ever seen. The young man was very proud and boasted more loudly about his beautiful heart.
Suddenly, an old man appeared at the front of the crowd and said “Why your heart is not nearly as beautiful as mine.” The crowd and the young man looked at the old man’s heart. It was beating strongly, but full of scars, it had places where pieces had been removed and other pieces put in, but they didn’t fit quite right and there were several jagged edges. In fact, in some places there were deep gouges where whole pieces were missing.
The people stared - how can he say his heart is more beautiful, they thought? The young man looked at the old man’s heart and saw its state and laughed. “You must be joking,” he said.
“Compare your heart with mine, mine is perfect and yours is a mess of scars and tears.”
“Yes,” said the old man, “Yours is perfect looking but I would never trade with you. You see, every scar represents a person to whom I have given my love - I tear out a piece of my heart and give it to them, and often they give me a piece of their heart which fits into the empty place, but because the pieces aren’t exact, I have some rough edges, which I cherish, because they remind me of the love we shared. Sometimes I have given pieces of my heart away, and the other person hasn’t returned a piece of his heart to me. These are the empty gouges - - giving love is taking a chance. Although these gouges are painful, they stay open, reminding me of the love I have for these people too, and I hope someday they may return and fill the space I have waiting. So now do you see what true beauty is?”
The young man stood silently with tears running down his cheeks. He walked up to the old man, reached into his perfect young and beautiful heart, and ripped a piece out. He offered it to the old man with trembling hands. The old man took his offering, placed it in his heart and then took a piece from his old scarred heart and placed it in the wound in the young man’s heart. It fit, but not perfectly, as there were some jagged edges.
The young man looked at his heart, not perfect anymore but more beautiful than ever, since love from the old man’s heart flowed into his. They embraced and walked away side by side. How sad it must be to go through life with a whole untouched heart.
Author Unknown.
Interview with Kara Elsberry.
Tilly Rivers
Entertainment Editor &
Food Critic for IRM Magazine
Host; Features Radio Show.
http://immediatereleasemedia.blogspot.com
Recently, I had the pleasure to interview Artist / Author Kara Elsberry. Among her artistic inspirations are Boris Vallejo, Clive Barker (yes, the author!), DaVinci, Dali, Luis Royo and Brian Froud. As for everyday inspiration? She says nature and fantasy inspire her the most. The exploration of dreams, the beauty of youth and innocence, mystery, the ‘unknown’, perseverance, stubbornness, magic, eroticism, sensuality.
Now calling South Dakota home, Kara owns and operates Kara’s’ Designs. What follows is that interview.
How long have you been an artist?
“Professionally for about 8 years. However Art has been a passion for as long as I can remember.”
Entertainment Editor &
Food Critic for IRM Magazine
Host; Features Radio Show.
http://immediatereleasemedia.blogspot.com
Recently, I had the pleasure to interview Artist / Author Kara Elsberry. Among her artistic inspirations are Boris Vallejo, Clive Barker (yes, the author!), DaVinci, Dali, Luis Royo and Brian Froud. As for everyday inspiration? She says nature and fantasy inspire her the most. The exploration of dreams, the beauty of youth and innocence, mystery, the ‘unknown’, perseverance, stubbornness, magic, eroticism, sensuality.
Now calling South Dakota home, Kara owns and operates Kara’s’ Designs. What follows is that interview.
How long have you been an artist?
“Professionally for about 8 years. However Art has been a passion for as long as I can remember.”
What mediums do you work from?
“Mostly digital, but some painting and free hand drawing.”
What is the favorite medium and why?
“Digital by far, because it allows me to do so many things at the touch of a few buttons. But, when I just need to get away from all the stress and aggravation that lovely technology can cause, I really love to get out the paints and get my hands dirty!!”
Why did you start muti-artist venues? Most artist stick to painting (drawing), graphic art or photography, you ‘do it all’ so to speak.
“I don’t do it all, but I certainly give it a go. It’s just plain exciting working on so many different projects; meeting so many interesting and fun people…sticking with the same thing over and over is just boring.”
What was your inspiration?
“That’s hard to say, there are so many people and factors in my life that inspire and have inspired me. Life in general, life experience, all the people around me, my family, nature, fantasy, dreams… so many things to choose from I couldn’t possibly pin down one.”
How long does it take you to complete a piece?
“That depends. Say, I’m going to do a book cover for a certain author….and maybe that author is a certain sassy author with a lovely radio show for instance…. Anyhow, a book cover generally takes about a day to get the concepts I want to show to the author, then another day or three to finalize final details and all that good stuff. So, we’ll just go on the generous side and say a week at the very longest. There are other factors of course that affect everything, but very rarely does it go over a week. Logos, about 1-3 days, T-shirts I generally do within a couple of hours, as well as business cards, etc. Paintings on the other hand take me a while; I could actually take up to a month or so. I get very picky and it’s not like there’s an undo function for painting…though I wish there were!! LOL.”
Can you describe the process you go through when creating a piece from start to finish?
“I start out getting all the information I can about the person or company I am designing for. From what the company name means to what the person’s favorite colors and their hobbies are all things that are taken into consideration. Printer’s specs, and the final output of the design are also considered. For instance, will the design be solely used on the web, or will it also be used for print and large signage? That’s all extremely important. Once I have all that information, I start looking for inspiration, be it on the internet, the TV, or print ads, I look for inspiration everywhere. Just the tiniest little thing can get an idea going and then Bam! You have a starting point and off you go! I usually put together a few different design concepts for each client, so they get a variety to choose from. They pick their favorite (sometimes I have to do another round of concepts), and we refine the design with their personal details. Then, we agree on the final design and I send all final files to them to keep for their records and to use as they wish.”
Do you work from live models?
“Ahh, wouldn’t that be nice to have a bunch of models to have at my beck and call when I needed them? ;) Sadly, that is not the case and I don’t often get to work from live models. In college drawing courses I worked from models quite frequently. I also use them as inspiration for paintings and sometimes in ads for beauty clients.”
What has been the biggest challenge in the work you create?
“The biggest challenge is not in the art itself, but at first attracting clients to your business. I live in a small town in SD and it was hard to get started…to convince people that are out of state or even out of the country that you are the best artist for the job. But I stuck with it and things improved dramatically for me year after year. After that, the only challenge is keeping up with the latest technology and artistic styles to keep everyone happy and up to date with what’s new and improved.”
What do you want to be remembered for?
“Hmmm, that’s a tough one! I guess I just want to be remembered for being a good mother to my children… (But even though that’s absolutely true, it’s also the safe and boring answer, isn’t it?) LOL- But…. oh hell, who am I kidding, I just want to be remembered for being a kick ass artist!!”
How would you describe yourself?
“I guess I’m not your average cup of tea to say the least. I work from my home office, I hardly ever get out to meet many people in real life, I’m usually corresponding over the internet or by phone, but when I do go out I have definitely have my share of fun!! I love books, art, (big surprise!); gardening…you should see all the plants I have, video games, cartoons…pretty much a kid at heart. I love the fairytale side of life, the childlike wonder that we don’t get to see much these days.”
What do you hope people think of when they view your work?
“Oh many many things. I hope my work strikes a cord in some way, makes people remember a moment in life where they were truly happy or deliciously scared if we’re talking about scary books… maybe my artwork makes them crave something they’ve been dreaming of or yearning to return to…or dream of a place where fairytales exist…. whatever I can do to make people feel good, that’s what I want them to feel when they view my work. "
Is there anything else you’d like the readers to know about? The artist:--the woman?
“Hmmm, well….I’m pretty down to earth most of the time, I guess (unless you count the times I have my head in the clouds dreaming up my latest design)… love my family, love the simple things in life. I love dogs, (I have two beagles, Snoopy and Lilly, and a chow named Gizmo. You can catch my attention the best with a fun, sassy, creative imagination…. I am always up for a new and exciting artistic challenge…if you can dream it, I can design it. I’m a pretty stubborn person (must be the red hair, do you think?) and when I really want something, I usually end up getting what I want in the end… So, why fight it? Smiles! Oh, and I love to write, it’s my secret passion, not many people know about that.”
Where can readers find you? View your work?
http://kara.mosaicglobe.com/, (that’s my online portfolio, though I don’t have nearly all my work posted on there yet). http://www.blackvelvetseductions.com/, http://www.funnytshirts.biz/ , or just do a search for my name, Kara Elsberry on Amazon.com, Barnes and Noble, your favorite bookstore, or just sign on to Google and look me up!”
Conclusion: What captures you about Kara is her ability to turn an idea from words into a creative work of art. From her nude drawings to her book cover art, she has a rare talent and passion that comes through in everything she touches. Her humor- her daring nature is balanced with a soft sensitive spirit that I have the pleasure and privilege to be a part of as Kara has designed many of my book covers. PS- Who really just wants an average cup-of-tea anyway?
~T~
------------------------------------------------------------------------------------------------- About the author: Tilly Rivers is a best selling celebrity author, radio host for “Features,” & Entertainment Editor / Food Critic for IRM Magazine.
WIN--WIN--WIN--$5,000
Email for_immediaterelease[ @ ] yahoo.com for full contest rules.
*Family members, associates and friends of Tilly Rivers or IRM Magazine are not eligible to enter this contest.
Spot Tilly Rivers and you could win $5,000!
If you spot Tilly Rivers while she is at a restaurant doing a review- you could win $5,000--cash!
To Play: Tilly will give you a ticket which has a printed code. Send in the code and your contact information to the email address above, and one of these code numbers will be the winner.
The contest begins September 1st and runs until November 25 2008- the winner will be given the prize for the 1st of December- just in time for a great December Holiday shopping spree!
Each week beginning in September Tilly will add a clue to where she will be doing her next review- if you see her in the restaurant- ask her for your coded ticket, email the ticket number and contact information to the email address above and you will be entered into the contest!
Good luck!
*Family members, associates and friends of Tilly Rivers or IRM Magazine are not eligible to enter this contest.
Spot Tilly Rivers and you could win $5,000!
If you spot Tilly Rivers while she is at a restaurant doing a review- you could win $5,000--cash!
To Play: Tilly will give you a ticket which has a printed code. Send in the code and your contact information to the email address above, and one of these code numbers will be the winner.
The contest begins September 1st and runs until November 25 2008- the winner will be given the prize for the 1st of December- just in time for a great December Holiday shopping spree!
Each week beginning in September Tilly will add a clue to where she will be doing her next review- if you see her in the restaurant- ask her for your coded ticket, email the ticket number and contact information to the email address above and you will be entered into the contest!
Good luck!
School Supplies on A Budget
Great Ideas for a Tight Budget
By Grace Fleming
Parents and students feel the pressure when it comes time to buy a new stock of school supplies. Students want what's new and popular, while parent want to stick to a budget. Sometimes you can find a way to make everybody happy.
Play Let's Make a Deal
One of the toughest things about being a parent is dealing with stress and disappointment when it comes to the cost of school supplies. Students want what's popular, and that usually means they want what's expensive. It's a hard time for parents, who may feel guilty and upset that they can't afford everything their kids want. It's also a tough time for kids, who only want to fit in and live up to pressures.
One way to head off this potential time of hurt feelings and stress is trying to work out a compromise. You will agree to a deal that takes some of the pressure off your parents.
Pick one (or two) items that you must have. It may be expensive shoes or a stylish backpack—just something you really want and something that will make you feel good. Then agree to accept low-budget items for the rest of your supplies.
Why does this work? When you ask your parents for one or two expensive things that you must have, they are really thinking "If I agree to this, what comes next?" They are often worried that your requests will keep coming and the expense will keep growing.
This bargaining method will take pressure off of parents by establishing a limit to the expensive stuff and it also enables you to get what you really want!
Create New School Supplies from those old Poster Boards
Poster boards are inexpensive, and they have many uses. You can even use old posters from last year if they're still around. You will need to use flash cards at some point, especially if you're going to take a foreign language class. You can cut up a used poster board and make your own flashcards. Be sure to use color-coding when possible! Posters are also good for making your own folders. With some staples and a roll of masking tape, you can create some beautiful personalized folders.
Make your Own Vintage Clothing Book Bag
This works unless your school requires a specific type of book bag. You can take an old piece of treasured clothing, like an old pair of jeans, a summer dress you can't wear any longer, or an old coat, and make a simple bag with a draw string top. You don't really need a pattern, although you can try that if you're really adventurous. If you don't want to go to that extent, simply cut two big rectangles from your fabric, sew together the bottoms and sides, and create a drawstring top. Get creative with this and have fun. There are so many possibilities! For instance, you could decorate your bag with parts of an old bikini. Your friends will recognize it, get a good laugh, and be very impressed!
Free School Supplies
Offices always have an oversupply of stock. Many use three-ring binders and folders for special presentations or campaigns—then throw them away. Most of us know someone who works in an office. Write a list of people you know who work in the office environment and simply ask them to be aware of this type of waste. Don't by too shy or self-conscious Most people don't like to create waste and they will be happy to put used items to a great use. If you do feel awkward about approaching someone or calling an office out of the blue, why not try to organize a group to do this? For instance, if you are involved in a church, you could organize a group of people who approach offices on behalf of the church--for several members' benefit. You can share the wealth and cut down on waste!
About the Author: Grace has worked with high school students for many years as a speaker and a college admission counselor, advising students in course selection, essay writing, GPA improvement, and college preparedness. Grace has appeared on television and radio outlets such as Martha Stewart Living Radio, FOX's Tennessee Mornings television show in Nashville, and Fried Talk in Memphis, TN. Her articles on study skills have appeared in various newspapers across the country. She appears frequently as a guest speaker in high schools to talk about organizing study habits and preparing for college.
By Grace Fleming
Parents and students feel the pressure when it comes time to buy a new stock of school supplies. Students want what's new and popular, while parent want to stick to a budget. Sometimes you can find a way to make everybody happy.
Play Let's Make a Deal
One of the toughest things about being a parent is dealing with stress and disappointment when it comes to the cost of school supplies. Students want what's popular, and that usually means they want what's expensive. It's a hard time for parents, who may feel guilty and upset that they can't afford everything their kids want. It's also a tough time for kids, who only want to fit in and live up to pressures.
One way to head off this potential time of hurt feelings and stress is trying to work out a compromise. You will agree to a deal that takes some of the pressure off your parents.
Pick one (or two) items that you must have. It may be expensive shoes or a stylish backpack—just something you really want and something that will make you feel good. Then agree to accept low-budget items for the rest of your supplies.
Why does this work? When you ask your parents for one or two expensive things that you must have, they are really thinking "If I agree to this, what comes next?" They are often worried that your requests will keep coming and the expense will keep growing.
This bargaining method will take pressure off of parents by establishing a limit to the expensive stuff and it also enables you to get what you really want!
Create New School Supplies from those old Poster Boards
Poster boards are inexpensive, and they have many uses. You can even use old posters from last year if they're still around. You will need to use flash cards at some point, especially if you're going to take a foreign language class. You can cut up a used poster board and make your own flashcards. Be sure to use color-coding when possible! Posters are also good for making your own folders. With some staples and a roll of masking tape, you can create some beautiful personalized folders.
Make your Own Vintage Clothing Book Bag
This works unless your school requires a specific type of book bag. You can take an old piece of treasured clothing, like an old pair of jeans, a summer dress you can't wear any longer, or an old coat, and make a simple bag with a draw string top. You don't really need a pattern, although you can try that if you're really adventurous. If you don't want to go to that extent, simply cut two big rectangles from your fabric, sew together the bottoms and sides, and create a drawstring top. Get creative with this and have fun. There are so many possibilities! For instance, you could decorate your bag with parts of an old bikini. Your friends will recognize it, get a good laugh, and be very impressed!
Free School Supplies
Offices always have an oversupply of stock. Many use three-ring binders and folders for special presentations or campaigns—then throw them away. Most of us know someone who works in an office. Write a list of people you know who work in the office environment and simply ask them to be aware of this type of waste. Don't by too shy or self-conscious Most people don't like to create waste and they will be happy to put used items to a great use. If you do feel awkward about approaching someone or calling an office out of the blue, why not try to organize a group to do this? For instance, if you are involved in a church, you could organize a group of people who approach offices on behalf of the church--for several members' benefit. You can share the wealth and cut down on waste!
About the Author: Grace has worked with high school students for many years as a speaker and a college admission counselor, advising students in course selection, essay writing, GPA improvement, and college preparedness. Grace has appeared on television and radio outlets such as Martha Stewart Living Radio, FOX's Tennessee Mornings television show in Nashville, and Fried Talk in Memphis, TN. Her articles on study skills have appeared in various newspapers across the country. She appears frequently as a guest speaker in high schools to talk about organizing study habits and preparing for college.
Review: Willow Cakes and Pastries
Tilly Rivers
Food Critic and Entertainment Editor: Immediate Release Media
“For Immediate Release”
http://immediatereleasemedia.blogspot.com/
e_editor_irm [@] ymail.com
August 16, 2008
Review: Willow Cakes and Pastries
Location: Mary Street, Niagara-on-the-Lake, Ontario
Review Rating: 2 Stars!
Pastry Chef Michelle Chandler has a reputation in the Niagara region as being one of the best pastry chefs in the area. Perhaps then like all of us she had an off day- because when I arrived with my companion at the pastry shop I had high hopes- that were quickly dashed.
We bought a butter tart and a slice of peach strudel. They looked delicious, as did the display case of other items in the bakery. The young man behind the counter explained each dessert to us, and was helpful in making our selection- this is why Willow Cakes and Pastry received the two stars- it was not- sadly because of the desserts themselves.
Both the tart and strudel crust was stale. We made our purchases about five in the evening while waiting for the ‘great’ pizza in the same plaza- but that is for another review. Not only sadly was the pasty stale, the strudel was heavy and the peaches were discolored-with a slight sour flavour- I only had a few bites before placing it back in the box.
The shop itself is lovely- as is the service. However the main reason for coming- the dessert was dreadful. As I said, maybe it was just an off day- but I do not think I will be back to try again.
~T~
Food Critic and Entertainment Editor: Immediate Release Media
“For Immediate Release”
http://immediatereleasemedia.blogspot.com/
e_editor_irm [@] ymail.com
August 16, 2008
Review: Willow Cakes and Pastries
Location: Mary Street, Niagara-on-the-Lake, Ontario
Review Rating: 2 Stars!
Pastry Chef Michelle Chandler has a reputation in the Niagara region as being one of the best pastry chefs in the area. Perhaps then like all of us she had an off day- because when I arrived with my companion at the pastry shop I had high hopes- that were quickly dashed.
We bought a butter tart and a slice of peach strudel. They looked delicious, as did the display case of other items in the bakery. The young man behind the counter explained each dessert to us, and was helpful in making our selection- this is why Willow Cakes and Pastry received the two stars- it was not- sadly because of the desserts themselves.
Both the tart and strudel crust was stale. We made our purchases about five in the evening while waiting for the ‘great’ pizza in the same plaza- but that is for another review. Not only sadly was the pasty stale, the strudel was heavy and the peaches were discolored-with a slight sour flavour- I only had a few bites before placing it back in the box.
The shop itself is lovely- as is the service. However the main reason for coming- the dessert was dreadful. As I said, maybe it was just an off day- but I do not think I will be back to try again.
~T~
Madonna
Madonna
By Bill Lamb
Born:
August 16, 1958 - Bay City, Michigan
By Bill Lamb
Born:
August 16, 1958 - Bay City, Michigan
Quote From Madonna:
"Poor is the man whose pleasures depend on the permission of another."
Madonna Trivia Fact:
Madonna was a dance major at the University of Michigan before dropping out of college.
From Michigan To New York:
Madonna Louise Veronica Ciccone was born August 16, 1958 in Bay City, Michigan. In 1977 Madonna dropped out of college at the University of Michigan to move to New York to study with Alvin Ailey for a career as a dancer. By 1979 she had signed on to dance and sing behind Disco performer Patrick Hernandez who had a major hit with "Born To Be Alive." Upon returning to New York, she helped form the Breakfast Club pop/dance group.
Pop and Dance Success: Madonna left the Breakfast Club in 1980 to work with drummer Steven Bray. Madonna and Bray soon began shopping their demos to record labels. Sire Records signed Madonna in late 1982. Her first dance single "Everybody" hit #3 on the dance chart. After two more dance hits, her third single, "Holiday," written and produced by Jellybean Benitez, became a pop as well as dance hit.
1985:
The years 1985 and 1986 were years of phenomenal success for Madonna on a number of fronts. Her album Like a Virgin, released at the end of 1984, included the title single, one of the biggest hits of 1985. During 1985 she appeared in her first movie Desperately Seeking Susan, embarked on her first concert tour in support of the Beastie Boys, appeared in the Live Aid concerts to raise money to relieve famine in Africa, and, on her birthday, August 16th, married actor Sean Penn.
1986-1988:
Madonna's next album True Blue continued the string of major pop hits including "Open Your Heart," "Live To Tell," and "La Isla Bonita." Her film career, which had begun in promising fashion, suffered a major setback when her first starring role in Who's That Girl flopped miserably. A remix album You Can Dance appeared in late 1987 but failed to sell well. Without the release of new albums in 1988, some began to see Madonna as a has-been.
'Like a Prayer':
In March, 1989 Madonna released Like a Prayer, one of the most artistically accomplished albums of her career. Released in a hail of controversy over the video for the title song running afoul of both the Roman Catholic Church and Pepsi, the album topped the charts and included "Like a Prayer," and "Express Yourself," two of the biggest hits of Madonna's career. The success was somewhat tarnished by the end of Madonna's marriage to Sean Penn in September 1989.
The 1990's:
Madonna entered the new decade with mixed reviews for her role in the movie Dick Tracy with Warren Beatty. The decade became one of ongoing controversy sparked by Madonna's sense of artistic independence. From her book Sex to notorious tv appearances on The Late Show With David Letterman, Madonna rocked traditional notions of appropriate behavior for a pop star. Among major successes through the period were the songs "Justify My Love" and "Take a Bow," as well as her film role in Evita.
'Ray Of Light' and a New Millenium:
In 1998 Madonna released the album Ray Of Light to the best critical reviews since Like a Prayer. The album embraced the sound of techno in dance music and spawned massive pop hits such as the title track and "Frozen." Madonna eventually won 3 Grammy Awards for the album.
Madonna entered the new millenium with Music, another successful album featuring collaborations with French dance music producer Mirwais. The title song and "Don't Tell Me" were major hit singles. Late in the year Madonna married British film director Guy Ritchie.
In 2002 Madonna appeared in the film Swept Away, directed by her husband, and continued the long string of negative reviews for her acting skills. It was followed by 2003's American Music album and rare negative reviews for her music. The album failed to produce major hit singles in the U.S., but Madonna returned to the spotlight late in the year with an uproar over her performance at the MTV Video Music Awards in which she portrayed a "groom" kissing her "brides" Christina Aguilera and Britney Spears.
With the resilience that has become a trademark of her career, Madonna embarked on the Re-Invention tour in 2004 and had the highest grossing concert tour of the year. She remained in the spotlight with her devotion to Kabbalah, a form of Jewish mysticism, and success as an author of children's books. While working on a new album, Confessions On A Dance Floor, for late 2005, Madonna appeared at the Live 8 concerts to help end poverty, and her performances were cited as highlights of the massive worldwide event.
Madonna's latest album Hard Candy was kicked off with the single “4 minutes” a collaboration with Justin Timberlake.
About the Author: Bill Lamb is a music journalist specializing in pop music. He has been covering the world of pop music on the web since 1999. For over nine years, Bill has been sharing his passion for and insight into contemporary pop on the web. Record collecting beginning during the late 70's punk/new wave revolution, college DJ experience, and concerts from Culture Club to Corinne Bailey Rae have all taught Bill an enduring appreciation for pop music. He created the site And We Danced, a guide to classic dance music, and is a frequent contributor to BlogCritics.org. Bill's reviews and commentary cover music by artists ranging from living legends like Madonna and Janet Jackson to those on the edge of pop stardom, and his interviews have included talks with powerhouse production duo Stargate, American Idol's Blake Lewis, and Goo Goo Dolls founding member Robby Takac. With his site photographer, Bill has also covered the last 2 years of Lollapalooza, as well as numerous concert events ranging from Shakira to rising star Sara Bareilles.
Book Review: 15 minute total body workout
Tilly Rivers
Entertainment & Lifestyle Editor: Immediate Release Media
“The World of Books”
http://immediatereleasemedia.blogspot.com/
http://www.dk.com/
Publisher: DK
$17.95 / USA
Pages: 128
Review Rating: 3.5 Stars!
What I Liked
I like that this was designed for various stages of women, from getting back to the exercise, to the sometimes exerciser, to the ‘die hard’ offering four- 15 minute workouts that you can do from home.
I like that it comes with a “Live Action” DVD- demonstrating all four exercise programs
I like that the author Joan Pagano is a respected NY personal trainer, with 20+ years of experience at designing personalized programs.
I like the hot pink cover and step-by-step demonstration photos, with a fit, yet ‘real’ model
I like the exercises- the program is set up for 3 times a week at 15 minutes- easy to fit in a busy schedule. (Trust me- I know!)
What I Didn’t Like
I didn’t like the gatefold pages at the end of each program. The step-by-step pages are meant for a visual, yet I find them awkward. It may have been easier if the page was perforated on the left side so you could remove it and lay it flat.
I didn’t like- and have found it the same in most exercise books- that none of them offer storage tips for the exercise equipment you need. In this book you need two sets of free weights (3 and 5 lb), exercise mat and a medicine ball. But if you are like me- you are probably exercising in the family room- and do not want to be able to store these items in an ‘out-of-sight’ place. The point after all- is that this exercise program can be done quickly- and you will see results quickly- I do not want to spend ten more minutes gathering equipment I have shoved in a plastic tub in the basement!
Over all- this is a good work out book, and worth the money. The results? I will keep you posted—as I have committed to doing the 3 work outs a week- and will let you know the results in September!
Congratulations Joan- I think you have a winner here!
Tilly
™
___________________________________________________________________
Tilly Rivers is a best selling celebrity author, radio host for “Features” and Entertainment & Lifestyle Editor, and Food Critic for IRM Magazine.
-end-
Entertainment & Lifestyle Editor: Immediate Release Media
“The World of Books”
http://immediatereleasemedia.blogspot.com/
http://www.dk.com/
Publisher: DK
$17.95 / USA
Pages: 128
Review Rating: 3.5 Stars!
What I Liked
I like that this was designed for various stages of women, from getting back to the exercise, to the sometimes exerciser, to the ‘die hard’ offering four- 15 minute workouts that you can do from home.
I like that it comes with a “Live Action” DVD- demonstrating all four exercise programs
I like that the author Joan Pagano is a respected NY personal trainer, with 20+ years of experience at designing personalized programs.
I like the hot pink cover and step-by-step demonstration photos, with a fit, yet ‘real’ model
I like the exercises- the program is set up for 3 times a week at 15 minutes- easy to fit in a busy schedule. (Trust me- I know!)
What I Didn’t Like
I didn’t like the gatefold pages at the end of each program. The step-by-step pages are meant for a visual, yet I find them awkward. It may have been easier if the page was perforated on the left side so you could remove it and lay it flat.
I didn’t like- and have found it the same in most exercise books- that none of them offer storage tips for the exercise equipment you need. In this book you need two sets of free weights (3 and 5 lb), exercise mat and a medicine ball. But if you are like me- you are probably exercising in the family room- and do not want to be able to store these items in an ‘out-of-sight’ place. The point after all- is that this exercise program can be done quickly- and you will see results quickly- I do not want to spend ten more minutes gathering equipment I have shoved in a plastic tub in the basement!
Over all- this is a good work out book, and worth the money. The results? I will keep you posted—as I have committed to doing the 3 work outs a week- and will let you know the results in September!
Congratulations Joan- I think you have a winner here!
Tilly
™
___________________________________________________________________
Tilly Rivers is a best selling celebrity author, radio host for “Features” and Entertainment & Lifestyle Editor, and Food Critic for IRM Magazine.
-end-
Composting Myths
There's No Good Reason Not to Compost
Author Courtney Curtis
Are you concerned that you'll start a compost and it will smell bad? What about it being too expensive to bother with? You might be surprised to find out that many reasons people give for not composting aren't even true. The truth behind the 10 most common composting myths should give you the peace of mind you need to get outside and start composting today. And if not, at least we know we tried!
1. Composting can happen in a landfill.
Composting is actually a very specific process that requires a proper balance of oxygen, organic material, nitrogen, and carbon (among other elements).
When organic waste is thrown away and hauled off to a landfill, it's very unlikely that there will be the appropriate balance of composting elements. Additionally, a compost pile must be turned and maintained, even at a casual level to produce a useful product.
2. Composting takes a lot of work.
Composting is a natural process and actually requires very little work as long as all the right elements are present. What a compost pile needs more than anything is time. If you want to speed things along, though, the more work you put into your compost, the faster it will produce a rich product.
3. If I want to compost I have to buy an expensive composting bin.
Just like anything else, composting certainly can be expensive, but it doesn't have to be. While compost bins are designed to make composting easier and more convenient, you can create your pile anywhere you want with nothing more than yard and kitchen waste.
4. I can put any kind of kitchen waste in my compost pile.
While any organic waste from your kitchen is a great addition to your compost pile, there are some natural waste items that are better off in the trash. For example, meats and dairy products shouldn't be included in your compost not because they aren't beneficial, but because adding them can and likely will result in a smelly compost pile that attracts unwanted pests.
5. I have to turn my compost pile.
Even though the latest, greatest compost bins are all about the easiest method for turning your compost, you might be surprised to know that you can make compost without any turning at all. As long as you have a good mix of organic and yard waste, you're pile can and will do the work itself. Allowing your compost to decompose without turning, however, does slow down the process. If you choose to not turn your pile, you'll need to have a larger area or more bins to accomodate more yard and kitchen waste while you wait for the final compost product.
6. Manure is made from cow feces so I should put pet feces in my compost pile.
Manure certainly is made from a base of livestock urine and feces, but it also contains bedding, runoff, spilled feed, parlor wash, and other such agricultural ingredients. Additionally, while cow and horse manure is beneficial for gardening and farming, pet feces more likely than not contain bacteria that would be harmful to growth processes.
For these reasons, pet feces and manure are not one in the same, and should not be included in your compost.
7. Compost piles smell bad.
As long as you aren't adding the wrong waste items to your compost pile, and you're caring for it properly, your compost will not smell bad. Actually, a foul odor indicates a problem that you will need to diagnose and fix.
8. Composts attract insects and other pests.
If you are caring for you compost in a few simple ways, you should not have a problem with insects or other pests. Adding the wrong kitchen waste will undoubtedly bring unwanted critters closer to your home than you'd like. Avoiding adding certain things to your compost and regular maintenance should keep any unwanted pests far, far away. As long as you're composting correctly, the only insects you'll see will be confined to your compost pile, and will be good for the composting process. If you're still concerned, purchasing or making a compost bin will help create a further barrier for keeping insects and pests away.
9. There aren't any composting programs in my area, so I shouldn't bother.
The Environmental Protection Agency provides a listing of composting programs composting programs for every region, and almost every state, so there is likely to be a program relatively close to where you live. Even if there isn't a structured composting program in your state, composting can still be done on an individual or familial level. You can use compost you produce to help develop your home garden or you can donate or sell it to a local nursery.
10. Burning my leaves is more convenient than composting.
This may or may not be true depending on the person, but there are a few very good reasons you shouldn't burn yard waste regardless of convenience.
For one, burning yard waste is very dangerous and can lead to larger, uncontrolled fires. In fact, many states have made it illegal to burn your yard waste. Another reason you should opt out of burning yard waste is because of the carbon emissions it can produce. Composting is a much more environmentally friendly option than starting uncontrolled fires and producing unnecessary carbon emissions.
11. Composting isn't worth it unless I have a garden.
While composting is most beneficial if you can use the end product for your flower, vegetable, or herb gardens, it is still a useful thing to do even if you don't have a garden. First, composting helps you as well as others by helping to limit waste you send to landfills each day. Also, there is always someone who could use good compost; in fact, you might even be able to sell your compost to a person or company that could use more than they can produce themselves. And it may sound trite, but you'll also benefit by keeping the planet as green as you can make it.
About the Author: Courtney Curtis realized early on that she wanted to inspire change in the world. Developing her skills in media and journalism has since allowed her to reach out and involve others in organic living and sustainable design. Experience: Courtney has written extensively about home and living and recently made the switch to environmental writing. She has traveled to many parts of the world to better understand the environment and different ways of life and is a passionate supporter of and activist for Greenpeace International, the NRDC, Co-op America, and the Humane Society of the United States.
Author Courtney Curtis
Are you concerned that you'll start a compost and it will smell bad? What about it being too expensive to bother with? You might be surprised to find out that many reasons people give for not composting aren't even true. The truth behind the 10 most common composting myths should give you the peace of mind you need to get outside and start composting today. And if not, at least we know we tried!
1. Composting can happen in a landfill.
Composting is actually a very specific process that requires a proper balance of oxygen, organic material, nitrogen, and carbon (among other elements).
When organic waste is thrown away and hauled off to a landfill, it's very unlikely that there will be the appropriate balance of composting elements. Additionally, a compost pile must be turned and maintained, even at a casual level to produce a useful product.
2. Composting takes a lot of work.
Composting is a natural process and actually requires very little work as long as all the right elements are present. What a compost pile needs more than anything is time. If you want to speed things along, though, the more work you put into your compost, the faster it will produce a rich product.
3. If I want to compost I have to buy an expensive composting bin.
Just like anything else, composting certainly can be expensive, but it doesn't have to be. While compost bins are designed to make composting easier and more convenient, you can create your pile anywhere you want with nothing more than yard and kitchen waste.
4. I can put any kind of kitchen waste in my compost pile.
While any organic waste from your kitchen is a great addition to your compost pile, there are some natural waste items that are better off in the trash. For example, meats and dairy products shouldn't be included in your compost not because they aren't beneficial, but because adding them can and likely will result in a smelly compost pile that attracts unwanted pests.
5. I have to turn my compost pile.
Even though the latest, greatest compost bins are all about the easiest method for turning your compost, you might be surprised to know that you can make compost without any turning at all. As long as you have a good mix of organic and yard waste, you're pile can and will do the work itself. Allowing your compost to decompose without turning, however, does slow down the process. If you choose to not turn your pile, you'll need to have a larger area or more bins to accomodate more yard and kitchen waste while you wait for the final compost product.
6. Manure is made from cow feces so I should put pet feces in my compost pile.
Manure certainly is made from a base of livestock urine and feces, but it also contains bedding, runoff, spilled feed, parlor wash, and other such agricultural ingredients. Additionally, while cow and horse manure is beneficial for gardening and farming, pet feces more likely than not contain bacteria that would be harmful to growth processes.
For these reasons, pet feces and manure are not one in the same, and should not be included in your compost.
7. Compost piles smell bad.
As long as you aren't adding the wrong waste items to your compost pile, and you're caring for it properly, your compost will not smell bad. Actually, a foul odor indicates a problem that you will need to diagnose and fix.
8. Composts attract insects and other pests.
If you are caring for you compost in a few simple ways, you should not have a problem with insects or other pests. Adding the wrong kitchen waste will undoubtedly bring unwanted critters closer to your home than you'd like. Avoiding adding certain things to your compost and regular maintenance should keep any unwanted pests far, far away. As long as you're composting correctly, the only insects you'll see will be confined to your compost pile, and will be good for the composting process. If you're still concerned, purchasing or making a compost bin will help create a further barrier for keeping insects and pests away.
9. There aren't any composting programs in my area, so I shouldn't bother.
The Environmental Protection Agency provides a listing of composting programs composting programs for every region, and almost every state, so there is likely to be a program relatively close to where you live. Even if there isn't a structured composting program in your state, composting can still be done on an individual or familial level. You can use compost you produce to help develop your home garden or you can donate or sell it to a local nursery.
10. Burning my leaves is more convenient than composting.
This may or may not be true depending on the person, but there are a few very good reasons you shouldn't burn yard waste regardless of convenience.
For one, burning yard waste is very dangerous and can lead to larger, uncontrolled fires. In fact, many states have made it illegal to burn your yard waste. Another reason you should opt out of burning yard waste is because of the carbon emissions it can produce. Composting is a much more environmentally friendly option than starting uncontrolled fires and producing unnecessary carbon emissions.
11. Composting isn't worth it unless I have a garden.
While composting is most beneficial if you can use the end product for your flower, vegetable, or herb gardens, it is still a useful thing to do even if you don't have a garden. First, composting helps you as well as others by helping to limit waste you send to landfills each day. Also, there is always someone who could use good compost; in fact, you might even be able to sell your compost to a person or company that could use more than they can produce themselves. And it may sound trite, but you'll also benefit by keeping the planet as green as you can make it.
About the Author: Courtney Curtis realized early on that she wanted to inspire change in the world. Developing her skills in media and journalism has since allowed her to reach out and involve others in organic living and sustainable design. Experience: Courtney has written extensively about home and living and recently made the switch to environmental writing. She has traveled to many parts of the world to better understand the environment and different ways of life and is a passionate supporter of and activist for Greenpeace International, the NRDC, Co-op America, and the Humane Society of the United States.
Canadian Top Chefs
Canadian Top Chefs
Featuring Chef Alain Irvine
Featuring Chef Alain Irvine
Tilly Rivers
Entertainment Editor
Food Critic for IRM Magazine
Host of Features Radio Show.
August 1 2008
Recently, I had the pleasure to interview Chef Alain Irvine. Chef Alain is an internationally renowned Chef. His career boasts of awards such as first place at the Canadian International Association of Conference Centers (IACC) “Copper Skillet” competition. Chef Irvine, at an almost unheard of age, became an Executive Chef at 28- and has won the hearts of diners and foodies across the globe and Canada.
Now calling Muskoka home, Chef Alain Irvine opened his own restaurant “North” located in Gravenhurst Ontario. What follows is that interview.
Recently, I had the pleasure to interview Chef Alain Irvine. Chef Alain is an internationally renowned Chef. His career boasts of awards such as first place at the Canadian International Association of Conference Centers (IACC) “Copper Skillet” competition. Chef Irvine, at an almost unheard of age, became an Executive Chef at 28- and has won the hearts of diners and foodies across the globe and Canada.
Now calling Muskoka home, Chef Alain Irvine opened his own restaurant “North” located in Gravenhurst Ontario. What follows is that interview.
Why did you become a chef?
“I did not set out to be a chef. My family comes from tradesman, construction workers and electricians. One day while picking up my friend who was apprenticing- the Chef said, “And what about you? Do you want to be a chef?” I thought my destiny was to work as my family always had- but instead—it had a plan of its own.”
Becoming a chef than was a twist of faith, but what kept you as a chef?
“I discovered that I loved what I did, what I do. The lessons I learned as an apprentice, the importance of tradition, quality and creativity- no short cuts- I carry to this day.”
Did growing up in Scotland influence your cooking style?
“No- I left Scotland when I was six.”
What would you say are the traits in which a chef needs, besides cooking of course, to succeed?
“You have to love what you do. At times bad management can create a smothering environment to a chef, they do not always understand the creative process, a Chef will need to pull from the strength of their passion, that first love.”
Are your friends and family intimated to have you over for dinner? I know I would be.
“Yes, for the most part they are- but when I have the opportunity to relax and eat a meal that has been cooked for me- I do not go to critique.”
Never? There has to be a part of you that says, “I would have done this differently?”
“If I am going for a meal with close friends or family- I do not have a set expectation. If however I am eating at a restaurant that has great reviews, and is the elite- yes- I have high standards and will critique the meal.”
What advice would you have for those that find the kitchen an intimating place?
“Call Me. I would be happy to walk them through a question during non-service hours.”
I am not sure, but I think at this point my jaw dropped. “You are kidding right?” I have had many answers to that question, but never has a chef of Alain Irvine’s caliber said he would take the time for a perfect stranger over the phone to help them with a recipe!
“As long as I am not busy during peek hours, I would be happy to help. Food is my passion, and I would love to show that it does not have to be intimating.”
Conclusion: At this point, I was literally blown away- and can not tell you how over-the-top impressed I was. Not just with the food, the restaurant, but the Chef. Alain Irvine- you truly are the best-of the best, and truly one of Canada’s Best Chefs. I was so impressed in fact, that I plan on writing more- the time spent with Chef Alain Irvine was a delight.
Until then if you are searching for one of the best dining experiences, visit North Restaurant in Gravenhurst- you will not be disappointed!
-------------------------------------------------------------------------------------------------
Chef Alain Irvine’s Biographical information was posted on line earlier in the week- and is available at http://immediatereleasemedia.blogspot.com
About the author: Tilly Rivers is a best selling celebrity author, radio host for “Features,” & Entertainment Editor / Food Critic for IRM Magazine.
Becoming a chef than was a twist of faith, but what kept you as a chef?
“I discovered that I loved what I did, what I do. The lessons I learned as an apprentice, the importance of tradition, quality and creativity- no short cuts- I carry to this day.”
Did growing up in Scotland influence your cooking style?
“No- I left Scotland when I was six.”
What would you say are the traits in which a chef needs, besides cooking of course, to succeed?
“You have to love what you do. At times bad management can create a smothering environment to a chef, they do not always understand the creative process, a Chef will need to pull from the strength of their passion, that first love.”
Are your friends and family intimated to have you over for dinner? I know I would be.
“Yes, for the most part they are- but when I have the opportunity to relax and eat a meal that has been cooked for me- I do not go to critique.”
Never? There has to be a part of you that says, “I would have done this differently?”
“If I am going for a meal with close friends or family- I do not have a set expectation. If however I am eating at a restaurant that has great reviews, and is the elite- yes- I have high standards and will critique the meal.”
What advice would you have for those that find the kitchen an intimating place?
“Call Me. I would be happy to walk them through a question during non-service hours.”
I am not sure, but I think at this point my jaw dropped. “You are kidding right?” I have had many answers to that question, but never has a chef of Alain Irvine’s caliber said he would take the time for a perfect stranger over the phone to help them with a recipe!
“As long as I am not busy during peek hours, I would be happy to help. Food is my passion, and I would love to show that it does not have to be intimating.”
Conclusion: At this point, I was literally blown away- and can not tell you how over-the-top impressed I was. Not just with the food, the restaurant, but the Chef. Alain Irvine- you truly are the best-of the best, and truly one of Canada’s Best Chefs. I was so impressed in fact, that I plan on writing more- the time spent with Chef Alain Irvine was a delight.
Until then if you are searching for one of the best dining experiences, visit North Restaurant in Gravenhurst- you will not be disappointed!
-------------------------------------------------------------------------------------------------
Chef Alain Irvine’s Biographical information was posted on line earlier in the week- and is available at http://immediatereleasemedia.blogspot.com
About the author: Tilly Rivers is a best selling celebrity author, radio host for “Features,” & Entertainment Editor / Food Critic for IRM Magazine.
The Case For Vinyl
Author: Jon Amor
www.jonamor.com
Ladies and gentlemen, the album as an art form is in serious danger.
As I spend these days slaving away with my guitar trying to find THAT chord progression, searching my soul for lyrical substance and trying to think of cool titles for my next album, I can't help thinking that the way forward is to write and record one song at a time and stick them on iTunes, one at a time.
Why? Because increasingly, the world's music-listening population is on a diet . It’s a bite-sized diet, and according to recent statistics (ok, believe them or not, but there’s no smoke without fire) the latest generation is apparently unable to sit and listen to a song from start to finish. The urge to ‘flick through’ one’s playlist is apparently too hard to resist, and the need for constant change in stimulation is reducing music to the same level of disposability as any daytime TV program on any of our hundreds of channels.
I still do not own an iPod or any kind of portable MP3 player. I have resisted it for years now, and my resistance is reminiscent of my stance in the late eighties and early nineties, when the Compact Disc was establishing itself in the market and condemning the vinyl LP to the land of the dinosaurs.The first CD was produced in 1982, and by 1985 the medium had established itself to such an extent that the days of vinyl were widely acknowledged as numbered. Stubborn as I am, I didn’t own a CD player until 1993, and that was only because my old record player gave up the ghost. I didn’t like compact discs; they were so SMALL. I was used to going out to PR Sounds in Devizes, flicking through the racks of vinyl which adorned the shelves like works of art, picking the album of my choice and carrying it home in a carrier bag specifically designed to accommodate a twelve inch record sleeve.
Once home, I would carefully remove the vinyl from the sleeve, place it respectfully on my turntable and, with no small degree of reverence, lower the needle onto the outer edge of the disc. As my speakers breathed the lengthy, warm sigh of a record revolving at 33rpm, I would sit back on my bed, open up the sleeve like a broadsheet newspaper in front of me and await the opening strains of the first song.Let me stress that point; I would listen to the opening strains of the first song. I didn’t really have an option – trying to position the needle between tracks two and three would have been a hazardous business.
One could miss the first few notes, or even worse end up scratching the record. Besides that, though, I didn’t want to skip to track 3. I wanted to listen to the album in its entirety from start to finish, with a brief interlude in the middle to turn over to side two, exactly as the artist would have wanted it to be heard.With the arrival of the compact disc, however, there came a new attitude towards music. The CD format allowed you not only to skip through tracks at the touch of a button, but actually change the running order of the songs with the ‘shuffle’ function. All of a sudden, that nice, chilled out track that the artist chose as the perfect way to close his latest collection of songs could very easily pop up right at the start.
And it gets worse. In the age before the compact disc, that music-obsessed teenager lounging on his bed, soaking up all the information on the album sleeve like a sponge, would glance back at the track listing at the start of every song to see what it was called. He’d be seduced by titles like JJ Cale’s “Super Blue”, baffled by Led Zeppelin’s “D’yer Mak’er” and faintly titillated by The Rolling Stones’ “Starfucker”. But with the arrival of the CD, songs were suddenly referred to by their track numbers, presumably as a result of the LED display on a car stereo. I once received an email from a fan who was extremely enthusiastic about my music, yet seemed incapable of remembering any of the titles – if, indeed, he’d ever bothered to see what they were.
“I have all three of your albums, Jon, “ he informed me, “ The second one is my favourite – I listen to it non-stop in the car! I especially love Track 5!”So, there we have it. Track 5 on the second one is his favourite.The iPod, to its credit, does at least have a format which accommodates song titles and album titles, so I guess that’s progress. And I will say this, ladies and gentlemen – I am acutely aware of the tendency of guys my age to look back at days gone by through rose-coloured spectacles, and remember things to be much better than they actually were. I’m also acutely aware that I’m full of crap, and it’s highly likely that I’d hate having to get up halfway through a record and turn it over. And no, I haven’t forgotten that vinyl records get scratched and jump right at the start of your favourite Angus Young guitar solo.
I am, however, perfectly willing to put my nostalgia to the test, so I have combed ebay and treated myself to an old-fashioned record player.
I’ll let you know how I get on.
Now, where did I put all my vinyl?
www.jonamor.com
Ladies and gentlemen, the album as an art form is in serious danger.
As I spend these days slaving away with my guitar trying to find THAT chord progression, searching my soul for lyrical substance and trying to think of cool titles for my next album, I can't help thinking that the way forward is to write and record one song at a time and stick them on iTunes, one at a time.
Why? Because increasingly, the world's music-listening population is on a diet . It’s a bite-sized diet, and according to recent statistics (ok, believe them or not, but there’s no smoke without fire) the latest generation is apparently unable to sit and listen to a song from start to finish. The urge to ‘flick through’ one’s playlist is apparently too hard to resist, and the need for constant change in stimulation is reducing music to the same level of disposability as any daytime TV program on any of our hundreds of channels.
I still do not own an iPod or any kind of portable MP3 player. I have resisted it for years now, and my resistance is reminiscent of my stance in the late eighties and early nineties, when the Compact Disc was establishing itself in the market and condemning the vinyl LP to the land of the dinosaurs.The first CD was produced in 1982, and by 1985 the medium had established itself to such an extent that the days of vinyl were widely acknowledged as numbered. Stubborn as I am, I didn’t own a CD player until 1993, and that was only because my old record player gave up the ghost. I didn’t like compact discs; they were so SMALL. I was used to going out to PR Sounds in Devizes, flicking through the racks of vinyl which adorned the shelves like works of art, picking the album of my choice and carrying it home in a carrier bag specifically designed to accommodate a twelve inch record sleeve.
Once home, I would carefully remove the vinyl from the sleeve, place it respectfully on my turntable and, with no small degree of reverence, lower the needle onto the outer edge of the disc. As my speakers breathed the lengthy, warm sigh of a record revolving at 33rpm, I would sit back on my bed, open up the sleeve like a broadsheet newspaper in front of me and await the opening strains of the first song.Let me stress that point; I would listen to the opening strains of the first song. I didn’t really have an option – trying to position the needle between tracks two and three would have been a hazardous business.
One could miss the first few notes, or even worse end up scratching the record. Besides that, though, I didn’t want to skip to track 3. I wanted to listen to the album in its entirety from start to finish, with a brief interlude in the middle to turn over to side two, exactly as the artist would have wanted it to be heard.With the arrival of the compact disc, however, there came a new attitude towards music. The CD format allowed you not only to skip through tracks at the touch of a button, but actually change the running order of the songs with the ‘shuffle’ function. All of a sudden, that nice, chilled out track that the artist chose as the perfect way to close his latest collection of songs could very easily pop up right at the start.
And it gets worse. In the age before the compact disc, that music-obsessed teenager lounging on his bed, soaking up all the information on the album sleeve like a sponge, would glance back at the track listing at the start of every song to see what it was called. He’d be seduced by titles like JJ Cale’s “Super Blue”, baffled by Led Zeppelin’s “D’yer Mak’er” and faintly titillated by The Rolling Stones’ “Starfucker”. But with the arrival of the CD, songs were suddenly referred to by their track numbers, presumably as a result of the LED display on a car stereo. I once received an email from a fan who was extremely enthusiastic about my music, yet seemed incapable of remembering any of the titles – if, indeed, he’d ever bothered to see what they were.
“I have all three of your albums, Jon, “ he informed me, “ The second one is my favourite – I listen to it non-stop in the car! I especially love Track 5!”So, there we have it. Track 5 on the second one is his favourite.The iPod, to its credit, does at least have a format which accommodates song titles and album titles, so I guess that’s progress. And I will say this, ladies and gentlemen – I am acutely aware of the tendency of guys my age to look back at days gone by through rose-coloured spectacles, and remember things to be much better than they actually were. I’m also acutely aware that I’m full of crap, and it’s highly likely that I’d hate having to get up halfway through a record and turn it over. And no, I haven’t forgotten that vinyl records get scratched and jump right at the start of your favourite Angus Young guitar solo.
I am, however, perfectly willing to put my nostalgia to the test, so I have combed ebay and treated myself to an old-fashioned record player.
I’ll let you know how I get on.
Now, where did I put all my vinyl?
Book Review: False Justice
Tilly Rivers
Entertainment & Lifestyle Editor: Immediate Release Media
“The World of Books”
http://immediatereleasemedia.blogspot.com/
http://entertainementbytillyrivers.blogspot.com/
Monday, July 28, 2008
Review: Book; False Justice
Author: Mack Beasley
ISBN: 9781604744354
Publish America, Baltimore
$9.00
Pages: 146
Review Rating: 0 Stars
Every author, even if they do not realize it, creates a footprint- an archive in which they will be remembered, loved and yes, even hated.
I began reading “False Justice” by Mack Beasley, and like a trooper, I really wanted to look past the bad editing, run-on sentences, and try and keep up with the stories jumpy plot. There has to be a good story in here- even if the writing was horrible, maybe just maybe the story line was good.
Let me lay the theme of the story- the main character, Mike Blackman was a bad guy- trying to make a new start, he found God in prison and wanted to make amends for some of his past sins by helping his cell mate for ten plus years. (I can not give an exact number because the time changed at least twice within the first twenty pages.)
His cell mate was accused of killing someone that he says he didn’t do. And Mike was going to set out to prove, at the cost of maybe going back to prison himself- that he was innocent. The story jumps continuously, there is absolutely no flow of facts or time lines. Still, I really wanted to have something positive to say, maybe with some rewrites this could be great.
Mack Beasley the author and Mike Blackman the main character have some pretty coincidental parallels- Mike was a former alcoholic-so is Mack- Mike is in his sixties- so is Mack- Mike is a Christian- so is Mack- Mike lives in the South- Mack is from Alabama, and now lives in Georgia.
And than it happened, on page 23- these words were written,; “I get a cab and give the driver Sue Wilson’s address, I think he can understand English, but I’m not sure. We sure got a mix of people even in the south these days.” My throat filled with bile and horror- did I read that right? The book was about a “Christian” in whom has found God, wanted to make amends for his past sins, was willing to risk his own life, possibly go back to prison, all for the sake of redemption- I guess “racism” isn’t a sin according to his God? However I have very different believes- and with a quick snap of the book could no longer read another word.
Do I recommend this? No- in the Christian theme in which it was written, the sentence above left me disillusioned, and angry.- Did I finish the book? No. Will I? No again. Sorry Mack, I have no tolerance for racism.
Tilly
___________________________________________________________________
Tilly Rivers is a best selling celebrity author, radio host for “Features” and Entertainment & Lifestyle Editor for IRM Magazine.
-end-
Entertainment & Lifestyle Editor: Immediate Release Media
“The World of Books”
http://immediatereleasemedia.blogspot.com/
http://entertainementbytillyrivers.blogspot.com/
Monday, July 28, 2008
Review: Book; False Justice
Author: Mack Beasley
ISBN: 9781604744354
Publish America, Baltimore
$9.00
Pages: 146
Review Rating: 0 Stars
Every author, even if they do not realize it, creates a footprint- an archive in which they will be remembered, loved and yes, even hated.
I began reading “False Justice” by Mack Beasley, and like a trooper, I really wanted to look past the bad editing, run-on sentences, and try and keep up with the stories jumpy plot. There has to be a good story in here- even if the writing was horrible, maybe just maybe the story line was good.
Let me lay the theme of the story- the main character, Mike Blackman was a bad guy- trying to make a new start, he found God in prison and wanted to make amends for some of his past sins by helping his cell mate for ten plus years. (I can not give an exact number because the time changed at least twice within the first twenty pages.)
His cell mate was accused of killing someone that he says he didn’t do. And Mike was going to set out to prove, at the cost of maybe going back to prison himself- that he was innocent. The story jumps continuously, there is absolutely no flow of facts or time lines. Still, I really wanted to have something positive to say, maybe with some rewrites this could be great.
Mack Beasley the author and Mike Blackman the main character have some pretty coincidental parallels- Mike was a former alcoholic-so is Mack- Mike is in his sixties- so is Mack- Mike is a Christian- so is Mack- Mike lives in the South- Mack is from Alabama, and now lives in Georgia.
And than it happened, on page 23- these words were written,; “I get a cab and give the driver Sue Wilson’s address, I think he can understand English, but I’m not sure. We sure got a mix of people even in the south these days.” My throat filled with bile and horror- did I read that right? The book was about a “Christian” in whom has found God, wanted to make amends for his past sins, was willing to risk his own life, possibly go back to prison, all for the sake of redemption- I guess “racism” isn’t a sin according to his God? However I have very different believes- and with a quick snap of the book could no longer read another word.
Do I recommend this? No- in the Christian theme in which it was written, the sentence above left me disillusioned, and angry.- Did I finish the book? No. Will I? No again. Sorry Mack, I have no tolerance for racism.
Tilly
___________________________________________________________________
Tilly Rivers is a best selling celebrity author, radio host for “Features” and Entertainment & Lifestyle Editor for IRM Magazine.
-end-
Photography Contest
If you are, or know someone who is a brilliant up-and-coming photographer than this "note" may be of interest.
IRM Magazine Photography Contest
Please submit two photos to IRM Magazine, Attention Editor-in-chief Maud Rivers via email as a jpg attachment, no larger than 2 MB to for_immediaterelease @ yahoo.com, along with your complete contact information.
Photo categories are: Nature, Contemporary, Nude Art, Animal, and People.
The winning photo from each category will be published in the IRM Ezine. Please note that the IRM Ezine (http://immediatereleasemedia.blogspot.com) receives over half a million views per day, (and counting.)
Judges of the contest are: Editor-in-Chief Maud Rivers, and Entertainment Editor Tilly Rivers.
Submissions open today: July 25, 2008, and close August 10 2008.Winners will be announced August 11 2008.
IRM Magazine Photography Contest
Please submit two photos to IRM Magazine, Attention Editor-in-chief Maud Rivers via email as a jpg attachment, no larger than 2 MB to for_immediaterelease @ yahoo.com, along with your complete contact information.
Photo categories are: Nature, Contemporary, Nude Art, Animal, and People.
The winning photo from each category will be published in the IRM Ezine. Please note that the IRM Ezine (http://immediatereleasemedia.blogspot.com) receives over half a million views per day, (and counting.)
Judges of the contest are: Editor-in-Chief Maud Rivers, and Entertainment Editor Tilly Rivers.
Submissions open today: July 25, 2008, and close August 10 2008.Winners will be announced August 11 2008.
Upcoming Interview: Chef Alain Irvine
Entertainment Editor Tilly Rivers will be featuring some top Chefs in the August/September/October issues of the IRM Ezine, (one chef per week for 8 to 10 weeks)-
Week One: Friday August 1 2008. Interview with Chef Alain Irvine
Born in Scotland, Irvine apprenticed at the Chewten Glen Hotel, the three-time recipient of the Best Small Hotel In The World Award and at the Royal Bath Hotel, both situated in Northern England.
In 1976, his passion for travel and food brought him to Canada where he took up the Sous Chef position at the renowned Jasper Park Lodge in Alberta. After completing his first Executive Chef position with Delta Hotels (Toronto/Ottawa) in 1981, Alain further expanded his knowledge of international cuisine by accepting chef positions in Jamaica (Wyndham Rose Hall) and Bermuda (Elbow Beach Resort).
Returning to Canada in 1989, Alain accepted the position of Restaurant Chef at Truffles, the exclusive restaurant at the Four Seasons Toronto in Yorkville. In 1990, he transferred with Four Seasons to their resort property, Minaki Lodge, in Northern Ontario. In the spring of 2004, Alain joined the Taboo team from the Rimrock Resort in Banff National Park to become the Executive Chef.
Since Taboo Alain has opened his own restaurant, North Restaurant and Lounge as well as a Retail, Wholesale and Catering company with his wife and sons, Irvine & Sons Fine Foods.
Alain’s passion for food and his love of cooking have given his business discerning clientele, a dining experience that truly embodies the best of Canadian and international cuisine.
Irvine & Sons Fine Foods specializes in small to medium size functions. From rehearsal parties to anniversaries and intimate dinner parties, let Irvine & Sons Fine Foods create a menu for you that is personalized. See below for sample menus, or call us to talk about designing a meal for your special function.Let us cater your special function, and we will deliver unforgettable food with outstanding service.
Week One: Friday August 1 2008. Interview with Chef Alain Irvine
Born in Scotland, Irvine apprenticed at the Chewten Glen Hotel, the three-time recipient of the Best Small Hotel In The World Award and at the Royal Bath Hotel, both situated in Northern England.
In 1976, his passion for travel and food brought him to Canada where he took up the Sous Chef position at the renowned Jasper Park Lodge in Alberta. After completing his first Executive Chef position with Delta Hotels (Toronto/Ottawa) in 1981, Alain further expanded his knowledge of international cuisine by accepting chef positions in Jamaica (Wyndham Rose Hall) and Bermuda (Elbow Beach Resort).
Returning to Canada in 1989, Alain accepted the position of Restaurant Chef at Truffles, the exclusive restaurant at the Four Seasons Toronto in Yorkville. In 1990, he transferred with Four Seasons to their resort property, Minaki Lodge, in Northern Ontario. In the spring of 2004, Alain joined the Taboo team from the Rimrock Resort in Banff National Park to become the Executive Chef.
Since Taboo Alain has opened his own restaurant, North Restaurant and Lounge as well as a Retail, Wholesale and Catering company with his wife and sons, Irvine & Sons Fine Foods.
Alain’s passion for food and his love of cooking have given his business discerning clientele, a dining experience that truly embodies the best of Canadian and international cuisine.
Irvine & Sons Fine Foods specializes in small to medium size functions. From rehearsal parties to anniversaries and intimate dinner parties, let Irvine & Sons Fine Foods create a menu for you that is personalized. See below for sample menus, or call us to talk about designing a meal for your special function.Let us cater your special function, and we will deliver unforgettable food with outstanding service.
When Your Youngest is Let Go from Child Care
Your Kid is Fired: What Parents Should Know
By Robin McClure
You describe your son as "high spirited." Others say he is out-of-control and a huge distraction in the classroom. Or maybe you think your daughter is sensitive and a little shy; teachers say she shrieks in the corner all day and won't interact with kids or adults. When a request for a conference comes, you learn the shocking news. Your child is being kicked out of child care at the center. Can child care providers do this? In a word: absolutely, and more are beginning to take these drastic steps to ensure the best quality environment for the majority of kids overall. What are some typical reasons cited for day care termination? Here is a listing of some of the more common factors.
· Your child's behavior is a consistent distraction to others, and other parents are complaining. All parents have the right to have their child in a positive environment that allows kids the ability to grow socially and academically, and be free from stress or bodily harm. A child who is literally out-of-control and is constantly exhibiting destructive behavior, hitting or in any way assaulting other children, or refusing to obey rules, is the prime reason for termination. Day care and in-home care settings do not have mandates for being required to care for a child who is a threat to him/herself and others. Child care providers must consider everyone's needs, and the happiness and overall family satisfaction in the care experience. And, sometimes, letting a discipline-problem child go is the right solution.
· Your child is not performing at the level required at a pre-school prep program. All parents think their child is gifted. However, kids learn at individual and unique levels, and a rigorous pre-school prep program is not right for every youngster. Parents should carefully consider their child's social and academic awareness before placing them in a prep environment. Some day cares and child care providers focus mainly on fun, social growth and basic skills. Others, however, cater to parents who are trying to ready their child to apply for a private school or be at the top of the class from day one. This means educators must adhere to a certain standard of academic expectations, and if your child simply won't complete the work, sit at a desk, work on assignments, or other tasks, and is constantly whining and distracting others, then another placement should be considered.
· Parents can be the source of the problem when it comes to ending a child care arrangement. The child may be absolutely adorable, but good looks and social charm do not pay the bills. Reasons commonly cited by providers for ending care include not paying on time, paying with insufficient funds, dropping kids too early or not picking them up until after designated times, and constant friction/disagreement over care. One provider laments that a family did not pick up a child until 10 p.m. on a Friday night, only to apologize that they didn't have care arrangements for an important business dinner, and "knew" the in-home provider would understand. She didn't. Another provider ended child care with a family because the parents would not allow her to transport the young daughter anywhere at any time, except in an emergency. This provider loads up kids (safely) in a van and takes them to a neighborhood park several times each week for outdoor play, weather permitting. The decision was made to end the arrangement.
· Disagreements over philosophies can result in ended child care arrangements. There is no "one" right way to raise children. Parents have lots of choices in care; providers typically list their requirements, philosophies, expectations, costs and times, certifications, and meal arrangements up front so that parents can make informed decisions. But sometimes, the match that seemed right at the time is all wrong and the arrangement needs to end. Parents who has very specific meal requirements for their child that do not work with the other kids, for example, is enough reason to end care. Food allergies are one thing, and are always considered by any reputable provider, but when a parent insists on the provider feeling a child broiled salmon once a week, however, or never to feed a child food that is frozen, that that may be beyond a reasonable expectation. In the event of the family seeking only fresh food and weekly salmon, it was kindly recommended that the family seek an in-home nanny who could provide custom gourmet meals.
· Families who take advantage of "drop and go" are often told "leave and go." It is very stressful for working parents to have a child who is sick. But child care providers typically do not have arrangements for sick children. (Some do, however, which parents should consider if this is an issue.) Some desperate families will try and mask a child's sickness and then leave quickly. This can afflict the otherwise healthy children with the sickness, and is unfair to all the other families
About the Author: Since entering parenthood in 1991, Robin McClure has faced the challenges and rewards of finding and utilizing quality child care. Robin and her husband Rick are involved parents of three kids. As a public school administrator for 13 years, she understands the sometimes stressful and often emotional decisions families face in finding caregivers who can be entrusted to nurture society's most valuable asset--our children.
Robin is the author of The Playskool Toddler Busy Play Book and The Playskool Guide to Baby Play Book, with two more parenting books due out in 2009. However, Robin has focused on families since beginning her career in 1983. As a newspaper reporter, she wrote about family activities and child enrichment programs. She served as editor of an arts and crafts magazine touting fun projects for the young and young-at-heart; was assistant dean of Continuing Education at a community college in which she oversaw a College for Kids summer program; and has held the job of public information director for two public school districts.
By Robin McClure
You describe your son as "high spirited." Others say he is out-of-control and a huge distraction in the classroom. Or maybe you think your daughter is sensitive and a little shy; teachers say she shrieks in the corner all day and won't interact with kids or adults. When a request for a conference comes, you learn the shocking news. Your child is being kicked out of child care at the center. Can child care providers do this? In a word: absolutely, and more are beginning to take these drastic steps to ensure the best quality environment for the majority of kids overall. What are some typical reasons cited for day care termination? Here is a listing of some of the more common factors.
· Your child's behavior is a consistent distraction to others, and other parents are complaining. All parents have the right to have their child in a positive environment that allows kids the ability to grow socially and academically, and be free from stress or bodily harm. A child who is literally out-of-control and is constantly exhibiting destructive behavior, hitting or in any way assaulting other children, or refusing to obey rules, is the prime reason for termination. Day care and in-home care settings do not have mandates for being required to care for a child who is a threat to him/herself and others. Child care providers must consider everyone's needs, and the happiness and overall family satisfaction in the care experience. And, sometimes, letting a discipline-problem child go is the right solution.
· Your child is not performing at the level required at a pre-school prep program. All parents think their child is gifted. However, kids learn at individual and unique levels, and a rigorous pre-school prep program is not right for every youngster. Parents should carefully consider their child's social and academic awareness before placing them in a prep environment. Some day cares and child care providers focus mainly on fun, social growth and basic skills. Others, however, cater to parents who are trying to ready their child to apply for a private school or be at the top of the class from day one. This means educators must adhere to a certain standard of academic expectations, and if your child simply won't complete the work, sit at a desk, work on assignments, or other tasks, and is constantly whining and distracting others, then another placement should be considered.
· Parents can be the source of the problem when it comes to ending a child care arrangement. The child may be absolutely adorable, but good looks and social charm do not pay the bills. Reasons commonly cited by providers for ending care include not paying on time, paying with insufficient funds, dropping kids too early or not picking them up until after designated times, and constant friction/disagreement over care. One provider laments that a family did not pick up a child until 10 p.m. on a Friday night, only to apologize that they didn't have care arrangements for an important business dinner, and "knew" the in-home provider would understand. She didn't. Another provider ended child care with a family because the parents would not allow her to transport the young daughter anywhere at any time, except in an emergency. This provider loads up kids (safely) in a van and takes them to a neighborhood park several times each week for outdoor play, weather permitting. The decision was made to end the arrangement.
· Disagreements over philosophies can result in ended child care arrangements. There is no "one" right way to raise children. Parents have lots of choices in care; providers typically list their requirements, philosophies, expectations, costs and times, certifications, and meal arrangements up front so that parents can make informed decisions. But sometimes, the match that seemed right at the time is all wrong and the arrangement needs to end. Parents who has very specific meal requirements for their child that do not work with the other kids, for example, is enough reason to end care. Food allergies are one thing, and are always considered by any reputable provider, but when a parent insists on the provider feeling a child broiled salmon once a week, however, or never to feed a child food that is frozen, that that may be beyond a reasonable expectation. In the event of the family seeking only fresh food and weekly salmon, it was kindly recommended that the family seek an in-home nanny who could provide custom gourmet meals.
· Families who take advantage of "drop and go" are often told "leave and go." It is very stressful for working parents to have a child who is sick. But child care providers typically do not have arrangements for sick children. (Some do, however, which parents should consider if this is an issue.) Some desperate families will try and mask a child's sickness and then leave quickly. This can afflict the otherwise healthy children with the sickness, and is unfair to all the other families
About the Author: Since entering parenthood in 1991, Robin McClure has faced the challenges and rewards of finding and utilizing quality child care. Robin and her husband Rick are involved parents of three kids. As a public school administrator for 13 years, she understands the sometimes stressful and often emotional decisions families face in finding caregivers who can be entrusted to nurture society's most valuable asset--our children.
Robin is the author of The Playskool Toddler Busy Play Book and The Playskool Guide to Baby Play Book, with two more parenting books due out in 2009. However, Robin has focused on families since beginning her career in 1983. As a newspaper reporter, she wrote about family activities and child enrichment programs. She served as editor of an arts and crafts magazine touting fun projects for the young and young-at-heart; was assistant dean of Continuing Education at a community college in which she oversaw a College for Kids summer program; and has held the job of public information director for two public school districts.
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