Austin Food & Wine Festival announces all-star chef lineup for a ...

Food and wine fans, it?s time to whet your appetites. As promised, the Austin Food & Wine Festival is back for a reprise in 2013 ? April 26-28, 2013 to be exact ? and tickets go on sale at 10 a.m. Thursday.

This morning, organizers of the event? which include Charlie Jones (founding partner, C3 Presents), Tim Love (Love Shack, The Lonesome Dove Western Bistro, Woodshed Smokehouse), Tyson Cole (Uchi and Uchiko) and restaurateur Jesse Herman (La Condesa and Sway), along with Christina Grdovic (publisher, Food & Wine magazine) ? released the super-secret lineup of culinary talent with a promise that this year?s bag of culinary tricks will be bigger and better than last year. And being that this is a Texas event, bigger and better are certainly words we like to hear.

?We can also look forward to a much larger Grand Tasting area with a wider selection of local food, wine and spirits vendors as well as a food court of some of Austin?s favorite local food trailers.?

The 2013 AFW Festival will offer more than 40 events over three days, including Grand Tasting tents, hands-on seminars, food, wine and cocktail tastings, book signings, live music performances and more at its original location on Auditorium Shores.

"Austin Food & Wine Festival is an incredibly unique and dynamic festival held in one of my favorite cities in America, and I'm thrilled to return for its second year,? says Marcus Samuelsson, chef/owner of New York City's acclaimed Red Rooster Harlem restaurant and New York Times best-selling author. ?The city's incredible vibe shines through at this festival."
?
And while the festival kicked off its inaugural year in 2012 with a delectable bang ? as well as a few hitches and glitches ? the founders and partners are confident they can build on the highlights and remedy the lowlights from the festival?s first year. Among some of the changes we can expect:

Expanded ticket options
Ticket prices are about the same as last year with two levels, or ?flavors,? and they include a few more perks than before.?

The Taste ($250) pass includes access to more than 40 demos, seminars and tastings and daily Grand Tasting events. Purchasers of the Taste pass can also add-on tickets for Friday night?s Taste of Texas event ($150) and/or Saturday night?s Rock Your Taco event ($200), an option that did not exist last year.

The Savor ($850) pass includes priority access to all demos, tastings and hands-on experiences, private Grand Tastings on Saturday & Sunday, access to a VIP lounge with a bar and additional tastings and access to both the Taste of Texas and Rock Your Taco evening events.

Enhanced seating, staggered demos and a grander Grand Tasting
Similar to last year, attendees will line up in two separate lines: one designated for Savor pass holders, and the other for Taste pass holders. 15 minutes prior to the start of each event, the Savor line will be allowed in to choose seating. Taste pass holders will be allowed in to choose remaining seats once the Savor line has dissipated.?

The difference this year is that there will be no option for VIP (Savor) pass holders to pre-register for events and all seminar and demo tents will be much larger than in 2012 to accommodate a larger audience. Festival organizers are working with participating chefs to secure recipes in advance of their demos to post online and to make samples available for at least some of the demos.

The 2013 festival schedule has also been restructured so that attendees can maximize their chances of checking out the variety of cooking demos, wine tastings, book signings and grand tastings ? even if? it?s just for a few minutes at each one. There will also be a selection of wine, spirits and food vendors and interactive chef stations throughout the park. Participating chefs will cook throughout the day, interact with attendees and offer samples of their dishes. Additional food, wine and spirits vendors will be set up throughout the festival grounds offering samples as well.

We can also look forward to a much larger Grand Tasting area with a wider selection of local food, wine and spirits vendors as well as a food court of some of Austin?s favorite local food trailers.

A better Auditorium Shores
Last year, festival organizers made no secret about their disappointment in the condition of Auditorium Shores. In a CultureMap interview?with Charlie Jones following the 2012 festival weekend, he commented that ?The condition of the grounds was really unfortunate."?

But this year, the festival partners are encouraged by restoration plans passed in 2012 by the Austin City Council for the park and are committed to working with them to make the 2013 edition of Austin Food & Wine Festival a lush, green epicurean experience.

"After last year's festival, we really wanted to take the feedback seriously and address some of the challenges we faced," says festival partner Tyson Cole. "The folks at C3 knew how to execute on some of the event planning changes and Tim Love, Jesse Herman and I worked to add real value and flavor from our talented and growing local culinary scene. I think people will see a real difference."

Friday night highlights
The Taste of Texas Kickoff returns to Republic Park with live music from Delta Spirit and the Whiskey Shivers. It will also focus on featuring a smattering of the top culinary talent in the Lone Star State including:

• Tim Byres (SMOKE)
• Jason Dady (Jason Dady Restaurant Group)
• Ned & Jodi Elliot (Foreign & Domestic)
• Aaron Franklin (Franklin Barbecue)
• Terrence Gallivan & Seth Siegel-Gardner (The Pass & Provisions)
• Sarah Grueneberg (Spiaggia and Cafe Spiaggia)
• James Holmes (Lucy?s Fried Chicken and Olivia)
• Paul Qui (East Side King)
• John Russ (L?ke)
• Chris Shepherd (Underbelly)
• Philip Speer (Uchi and Uchiko)
• Blaine Staniford (GRACE)
• Danny Trace (Brennan?s)
• Tre Wilcox (Marquee Grill)
• Andrew Wiseheart (Contigo)
• Jamie Zelko (Zelko Bistro)

"We checked out the festival last year as guests and were blown away by it,? says Terrence Gallivan of Houston?s Pass & Provisions who along with business partner Seth Siegel-Gardner are recent additions to the 2013 lineup.

?More than just a food festival, it showcases the music and culture that makes up Austin's DNA. It brings consumers and media from all over the country to our home state, and shines a spotlight on the phenomenal depth of culinary talent that we have here."

Saturday night highlights
Following a full day of chef demos and food and wine tastings at Auditorium Shores, the festival moves back to Republic Park for a reprise of the Rock Your Taco competition, which will not only include a few Texas-based chefs, but a few celebrated out-of-state contenders to serve up their best taco dish in an effort to de-thrown last year?s champ, Tyson Cole.

Following a live music performance from Allen Stone, Rock Your Taco judges Christina Grdovic, Adam Richman and a special guest judge will reveal their top taco choice from this year?s list of Rock Your Taco chefs. Participating chefs include:

• Tyson Cole (Uchi & Uchiko)
• David Bull (Congress, Second Bar + Kitchen and Bar Congress)
• Jon Shook & Vinny Dotolo (Animal and Son of a Gun)
• Susan Feniger (Border Grill)
• Bryce Gilmore (Barley Swine)
• Tim Love (Love Shack, The Lonesome Dove Western Bistro, Woodshed Smokehouse)
• Tony Mantuano (Spiaggia, Cafe Spiaggia, Terzo Piano and Bar Toma)
• Marc Murphy (Landmarc NYC and Ditch Plains)
• Rene Ortiz (La Condesa Austin, La Condesa Napa Valley and Sway)
• Marcus Samuelsson (Red Rooster Harlem, Ginny?s Supper Club and FoodRepublic.com)
• Laura Sawicki (La Condesa & Sway)
• Christina Tosi (Momofuku Milk Bar)
• Jonathan Waxman (Barbuto NYC)
• Andrew Zimmern (chef, author, teacher, James Beard Foundation Award winner from Bizarre Foods on Travel Channel)

?I'm thrilled to be headed to Austin for the festival this year,? says first time Rock Your Taco contestant and executive chef of Landmarc, Marc Murphy. ?I've always heard that the food scene there is amazing and I can't wait to check it out for myself. Plus, I'm a huge music fan, and I'm looking forward to checking out some of the local clubs and venues while I'm in town.?

Additional culinary talent for the festival includes Jack Gilmore of Jack Allen?s Kitchen and Kevin Williamson of Ranch 616, the Rattle Inn and Star Bar, as well as a star-studded collection of local sommeliers, mixologists and authors including Devon Broglie (Master Sommelier), Craig Collins (Master Sommelier), Russ Kane (author, The Wineslinger), Bill Norris (Alamo Drafthouse), June Rodil (Qui Restaurant), Jason Stevens (Bar Congress) and Nate Wales (La Condesa and Sway).

---

A portion of festival proceeds will benefit The Austin Food & Wine Alliance, a non-profit organization that helps foster awareness and innovation in the Central Texas food and wine community. Tickets go on sale Thursday at 10 a.m. on the Austin Food & Wine Festival website.?

Source: http://austin.culturemap.com/newsdetail/11-07-12-16-04-austin-food-and-wine-festival-tickets-on-sale-and-all-star-chef-lineup-release-with-promises-for-a-sweet-and-savo/

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What's with drunk, marauding elephants?

"Marauding pack of booze-addled elephants wreak havoc on Indian village." It's a story, or at least a headline, that's surprisingly common.

A few representative samples from the news reports on the latest incident: "Herd of Elephants Go on Drunken Rampage After Mammoth Booze Up," and, of course, "Trunk and Disorderly!"

Those headlines refer to an elephant bender that reportedly took place in India's Dumurkota village on Sunday, and if it's never occurred to you before, the idea they convey is arresting ? gigantic, angry drunks with tusks. But destructive, town-smashing alcoholism has apparently afflicted Indian pachyderms since at least the 90s. In 2010, there was "Elephants on Drunken Rampage Kill 3 People;" in 2004, "6 Drunk Elephants Electrocute Themselves;" and in 1999, the understated, but seminal, BBC headline: "Drunken Elephants Trample Village."

The Times of India tells the latest tale this way: "? a herd of 50-odd inebriated jumbos ransacked three houses and damaged paddy crops on Sunday. The strong smell of mahua drink drew the elephants out of the forest, and they raided the shop selling the drink. The herd wasn't happy, even after guzzling down 18 containers of mahua, and ransacked the adjoining huts in search of more."

So have elephants really hit rock bottom?

It is certainly true that Indian elephants frequently clash with humans, damaging homes and sometimes killing people as they struggle to adjust to shrinking habitats. Marshall Jones, senior conservation adviser at the Smithsonian Conservation Biology Institute, estimated that as many as 300 people die in conflicts with elephants every year in India, while up to 200 elephants lose their lives to humans annually. [ Killer Elephants in India: Why They Attack ]

What isn't clear, though, is whether some wild elephants have really developed a jonesing taste for alcohol, as so many news reports allege. Also uncertain is whether elephants, if they did get into a store of liquor, would drink enough to bump an ordinary rampage up to a classifiable drunken rampage.

Science hasn't shied away from drunken elephants. In 1984, psychiatrist Ronald Siegel found that both chained circus elephants and elephants living in wildlife preserves would readily drink an unflavored, 7-percent-alcohol-by-volume (ABV) solution, even when other food and water sources were available. When he flavored solutions with mint, a favorite taste for elephants, they lapped up a 10 percent concentration, but refused to drink anything stronger.

In a 2005 study that put to rest the myth that African elephants get drunk on fermented fruit in the wild, the late Steve Morris, a biologist at the University of Bristol, did the math on elephant intoxication. He calculated that a 3.3-ton (3,000-kilogram) elephant, which would be skinny for a male Indian elephant and mid-range for a female, would have to speed-drink at least 2.6 gallons (10 liters) of a 7 percent ABV drink to get a behavior-modifying buzz.

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The alluring brew that reportedly fueled the latest rampage is mahua, a drink made from the sweet flowers of the tropical mahua tree (Madhuca longifolia) that ranges in alcohol content from 20 to 40 percent, according to a 1998 study in the journal Alcohol Health and Research World.

That's above the limit the captive elephants would tolerate in 1984, and Shermin de Silva, a cofounder of Sri Lanka's Elephant Forest and Environmental Trust who studies conflict between elephants and humans, says she has a difficult time imagining that a wild elephant would willingly consume enough hard liquor to get drunk, unless the booze had an exceptionally sweet and appealing taste. Though the flowers of the mahua tree are sweet in their raw form, the drink is often described as pungent.

"(Elephants) are very picky, even about the quality of the water they drink," de Silva wrote in an email to Life's Little Mysteries. "A more likely interpretation (than a rampage provoked and fueled by booze) is that they broke into some houses and happened to consume some alcohol, after which they broke into some more houses."

Other drunken elephant reports have the animals lusting after Indian rice wine, which would likely have lower alcohol content than mahua, possibly below 10 percent in weaker brews. De Silva said elephants do have a predilection for invading rice paddies, an attraction she speculates may carry over to fermented rice products.

But most attacks on humans and raids on farmland are committed by sober elephants. In those cases, destructive behavior can't be glibly explained by drunkenness. Instead, it seems to be rooted in the confusions and resource shortages that elephants face as humans take an increasing share of their habitat.

Follow Life's Little Mysteries on Twitter @llmysteries. We're also on Facebook? and Google+.

? 2012 LifesLittleMysteries.com. All rights reserved. More from LifesLittleMysteries.com.

Source: http://www.msnbc.msn.com/id/49762427/ns/technology_and_science-science/

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Siemens to sharpen its game with 6 billion euros of savings

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Source: http://news.yahoo.com/siemens-aims-save-6-billion-euros-2014-060241354--sector.html

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Stop what you're doing and change your Twitter password right now

1 hr.

Rosa Golijan , NBC News

"Twitter believes that your account may have been compromised by a website or service not associated with Twitter," read?an email many Twitter users received Thursday morning. "We've reset your password to prevent others from accessing your account."

No, the email's not a weird hoax?? a lot of Twitter accounts' passwords were indeed reset by the social media service ? but Twitter now admits that?the alarm bells rang a little louder than necessary.

"[W]hen we believe an account may have been compromised, we reset the password and send an email letting the account owner know this has happened along with information about creating a new password," a note on Twitter's official status blog explains. "This is a routine part of our processes to protect our users."

But in the case of Thursday morning, the social network?"unintentionally reset passwords of a larger number of accounts, beyond those that [it] believed to have been compromised."?

Whoops.

While Twitter apologizes for "any inconvenience or confusion" the mass reset may have caused, we're kinda glad it happened?? because it's a good reminder that we should to a quick security check on our Twitter accounts.?Whether yours was one of the reset?accounts or not, you should go ahead and go through the motions now. Change your password. De-authorize strange apps. Stop clicking on shady links.

To change your Twitter password, you should head to the actual Twitter website, http://twitter.com, and?click on the little gear in the upper right corner. Hit the "settings" button there and then open up the "password" tab. The rest is obvious.

If you are unable to access your account on the Twitter website and have received one of the emails mentioned above, then copy and paste the "password reset"?link provided in it into your URL bar and use it to change your password.?

Just be sure to carefully inspect the link?? it should lead to a twitter.com site?? in case someone decided to use this morning's confusion to slip in a few hoax emails after all.

Once you've taken care of your password, you should also take a close look at the apps you've authorized to access your Twitter account. This is often where the weaknesses that hackers prey on?lie.?To do this, head to the Twitter website, http://twitter.com, and click on the little gear in the upper right corner. Hit the "settings" button there and then open up the "Apps" tab. You should see all the apps you've authorized.

Are some of the listed apps ones you no longer use (or don't even remember ever authorizing)? Revoke their access.

There. That wasn't so tough, was it now? These are things you should do regularly, every few months or so, in order to keep your account as safe as possible. And between password changes and app authorization?cleanups, you should always take great care that you don't follow any questionable links.

And if you ever?do tread into unsafe territory, follow these steps to make a security check right away!

Want more tech news?or interesting?links? You'll get plenty of both if you keep up with Rosa Golijan, the writer of this post, by following her on?Twitter, subscribing to her?Facebook?posts,?or circling her?on?Google+.

Source: http://www.nbcnews.com/technology/technolog/stop-what-youre-doing-change-your-twitter-password-right-now-1C6894451

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Creating Boundaries with Traditional In-Laws

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Shocking Facts and Skin Cancer | Cervical dysplasia - abnormal ...

October 30, 2012 Cervical dysplasia researcher Cervical Cancer

Skin cancer is on the rise and we are finding that more young people are being diagnosed than ever. What most people don?t realize is that skin cancer is highly preventable. In fact, it is the most preventable types of cancer.? All it takes to prevent the disease is being sun-savvy and educated .

The UV rays of the sun are responsible for most non-melanoma skin cancers. Unprotected exposure to these rays can come from being outdoors, lying in tanning beds, and even having exposure through your car or home windows.

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A common misconception is that you cannot die from skin cancer. Unfortunately, about 8,000 people will die of melanoma in the U.S. this year. It is estimated that 2,800 people will die of non-melanoma skin cancer this year as well. The sad thing is that most of these deaths could have been prevented by following easy skin cancer prevention methods.

Skin cancer is the most commonly diagnosed type of cancer among men and women.? Exposure to UV rays through natural and artifical means is the culprit. Since skin cancer is such a common type of cancer, it is advised that everyone examine their skin at home and undergo a yearly clinical skin exam by their doctor.

The American Cancer Society estimates that 1.5 million cases of skin cancer will be diagnosed this year, a number that is expectetd to continually rise. The culprit? Exposure to harmful UV rays from the sun and artificial means like tanning beds.

The risk of developing melanoma is rather low for African Americans, Asians, and Latinos, however this type of skin cancer is typically more deadly for these groups. You should know that all people are at risk of developing skin cancer, regardless of ethnicity.

One in five Americans will be diagnosed in their lifetime with skin cancer. The risk is higher for white individuals: one in three.

Protecting children against UV exposure is essential for healthy skin into adulthood. A single blistering sunburn during childhood increases the risk of melanoma as an adult.

Did you know that men are twice as likely to develop skin cancer than women? In fact, skin cancer is more common than prostate cancer, lung cancer, and colon cancer in men over 50. This makes skin cancer the most common type of? cancer in men over 50.

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Cancer, Facts, Shocking

Source: http://cervicaldysplasia.healthrisks.biz/shocking-facts-and-skin-cancer/

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