Google has invested in expanding the production facilities of the Taiwanese company making chips for the new Google Glass, in a sign of the search company gearing up to sell the headset to the mass market.Nasdaq-listed Himax Technologies said Monday that Google has bought a 6.3 per cent stake in its subsidiary Himax Display, with the option of increasing that stake to up to just under 15 per cent within one year.The price of the deal was not disclosed, but Himax says the funds will go towards expanding and upgrading production facilities that make chips powering the display technology used in Google Glass.
Analysts expect Glass to be launched as early as the first half of next year – Google has so far given only 8,000 contest winners the opportunity to buy the $1,500 devices.Most Silicon Valley acquisitions recently have focused on software,Thug Kitchen the blog that swears, including Google’s $1bn acquisition in June of Israeli mapmaker Waze. While it is less common for companies like Google and Apple to take outright stakes in their suppliers, they occasionally invest alongside those manufacturing groups to build new production technology or expand facilities.
Hon Hai Precision Industry, better known as Foxconn and the main assembler of Apple products, has set up a production facility in Santa Clara, California, to assemble the wearable deviceHimax makes a technology known as liquid crystal on silicon that powers displays, such as flat panel screens and some types of projectors. Nomura estimates it could ship between 500,000 and 1m such modules this year, as the sole supplier of those parts for Glass. Shares in the company, based in southern Taiwan, jumped earlier this year on reports of Google’s orders but have been sliding since mid-May as one major shareholder sold its stake and investors began questioning the potential size of the Glass business for Himax.
Thug Kitchen is a food blog with a penchant for profanity and healthful vegan dishes. And since the blog started last September, vegans and non-vegans alike seem to be eating it up. In April, Gwyneth Paltrow name-dropped the blog on an episode of “The Rachael Ray Show.”Mystery is apparently one of the most-used ingredients in Thug Kitchen. Perhaps taking their cue from the recently unveiled Ruth Bourdain, the L.A.-based bloggers insist on anonymity, agreeing to be interviewed only via e-mail. Despite the blog’s first-person voice, they told me, “there are multiple cooks in the kitchen.” They are all vegan, with the exception of one omnivore, who eats “mostly vegan.”
Thug Kitchen may be the latest iteration of the vegan food blog that’s militant, but not in a “meat is murder” way. It’s in your face — they take broccoli more seriously than your mom probably ever did — but it’s also just plain funny. Other vegan food blogs, such as Post Punk Kitchen and Vegan Black Metal Chef, have used some combination of humor, charm and counterculture and fared similarly in attracting a wider audience. But part of Thug Kitchen’s street cred can no doubt be attributed to veganism’s growing popularity as high-end restaurants cater to vegetarian palates and prominent devotees, such as former president Bill Clinton, espouse the health benefits of a diet devoid of animal products.
If you’re late to the party, Thug Kitchen is here — as they say in the blog’s FAQ — “to drop some knowledge on your.” The recipes may come with a side of shtick, but the bloggers say the message is simple.A decade ago, it might indeed have been more complicated. “The Internet opened up so many more avenues for vegans,” said Isa Chandra Moskowitz, who gained a following of vegans and punk music fans when she launched her show “Post Punk Kitchen” on Brooklyn public-access TV in 2003.
The US Central Intelligence Agency copied gadgets from Ian Fleming’s James Bond books, declassified letters and interviews have shown.The CIA used the 007 books Goldfinger and From Russia With Love for inspiration for new gadgets on the orders of Allen Dulles, who was the director of the CIA between 1953 and 1961.Researchers from the University of Warwick analysed the letters and interviews looking at the relationship between Dulles and Fleming.
They found that Dulles actively used Fleming to paint the CIA in a positive light during the 1950s and 60s, Confidence in the kitchen,a time when authors and journalists were generally wary of mentioning the organisation or its activities.An interview with Dulles in Life magazine showed how he met Fleming in 1959 and that the author had told him the CIA was not doing enough in the area of “special devices”.Christopher Moran, who analysed the material, said that the letters show Dulles had strong affection for the Bond novels and persuaded Fleming to continue writing the books in 1963.
Dulles also urged the CIA technical staff to replicate as many of Bond’s gadgets as they could. Reports show how they successfully replicated Bond’s spring-loaded poison knife shoe made famous in From Russia With Love.The technical team were not, however, able to replicate the homing beacon from Goldfinger, in which Bond uses it to track the villain’s car. The CIA version had “too many bugs in it” and stopped working when the enemy entered a busy city, Dulles explained.
“It’s even more striking that this was going on at time when mentioning the CIA was strictly off-limits for the US media and cultural establishment, whereas Fleming, as a British author, could say what he liked.
Over on their side of the cooking island, Cédrik Michel, Emma Fréchette and Alexandrine Beaulieu were deep in concentration — heads down, expressions serious, eyes on the task at hand: making the Greek cheese-and-spinach filled savoury pastry spanakopita.Working together, they laid out sheets of delicate phyllo pastry, buttered them and folded them, one at a time, into long rectangles — just as chef-instructor Gabriel Lacasse had demonstrated that morning on Day 2 of a five-day summer cooking camp for 13 to 17-year-olds at l’Académie Culinaire in Old Montreal.
It’s an all-day, hands-on cooking class in which teenagers, working in small teams, learn everything from kitchen safety and knife skills, to culinary techniques and healthful eating habits — all while making friends and memories along the way. At the end of the day, the young chefs take home samples of what they cooked in the afternoon. For lunch, they eat whatever they learned to cook in the morning, and last Tuesday lunch would include spanakopita.
After twenty minutes in a 350F oven, the savoury pastry emerged golden and crisp on the outside, the spinach, cheese and green onion filling hot and creamy. And for the 24 teens who participated in last week’s program, the freshly made spanakopita would be part of their midday meal, along with the other dishes they had prepared that morning: a salad of parsley and bulgur known as tabbouleh, lamb kefta — ground meat they’d seasoned and rolled into small sausage-like shapes — served with yogurt mixed with fresh mint, and hummus with pita bread.Lacasse, who has been cooking professionally for more than 25 years and works during the year at the Bell Centre’s 9-4-10 restaurant, demonstrated how to make what he called a classic hummus: In a food processor, he puréed canned chickpeas together with garlic, lemon juice, tahini olive oil and water.
The Commerce Department said on Wednesday wholesale inventories dropped 0.5 percent during the month, confounding the expectations of analysts polled by Reuters, who expected an increase.The data led many economists to cut their forecasts for economic growth in the April-June period, which was already expected to come in below the lackluster 1.8 percent annual rate posted in the first quarter. Deep federal budget cuts are holding back growth by trimming wages for government workers.
Yet despite ever-darker views of economic output around mid-year, policymakers and Wall Street economists appear confident the fiscal pain will prove transitory.Employers also seem to see better days ahead. Data last week showed relatively robust hiring in June, Findlay rental pavilion to be built with kitchen,raising expectations the economy was healing quickly enough for the Federal Reserve to begin paring back monetary stimulus later this year.
“While upcoming U.S. GDP data will continue to show a fairly weak picture, … the jobs market is healthier,” said Richard Gilhooly, an interest rate strategist at TD Securities in New York.Wednesday’s data highlighted how bumpy the road to economic recovery could be this year. The decline in inventories in May was the sharpest since September 2011. The government also revised its estimate for inventories in April to show a 0.1 percent decline rather than a previously reported modest increase.
Inventories are a key component of gross domestic product changes. Economists at Macroeconomic Advisers, a respected forecasting firm, cut their estimate for second-quarter economic growth by a half point to a 0.7 percent annual rate. The firm sees a return to much stronger growth by the end of the year.
Findlay is set to build the township’s largest rental pavilion and its first with a full-service kitchen.Officials held a groundbreaking ceremony July 3 at the Recreation and Sports Complex, along Route 30 between the Clinton and Imperial neighborhoods. Opening is set for spring 2014.
Township manager Gary Klingman said the facility will allow for events such as family reunions, graduation parties, community group cookouts, church festivities and fundraisers.”There’s a lot of groups that are holding large-scale events, but we can’t accommodate them because our facilities aren’t large enough,” Mr. Klingman said. “We want to try to fill that void.”
The 30-foot-by-84-foot pavilion will seat 150 to 165 people — double what the township can accommodate in any existing pavilion. A fully equipped kitchen will be attached for catering and food preparation.Recreation coordinator Darlene Howell said the new facility will help meet “off-the-charts” demand for pavilions and other rental space.
The Findlay Township Activity Center — a two-floor indoor facility with a kitchen at 310 Main St., Imperial — is so heavily booked that Ms. Howell turns down about 10 to 20 requests a week to rent space there.”This pavilion is going to be able to handle almost as many people as the Activity Center, yet give people that picnic feeling, that outside feeling,” she said. “It’s going to be a nice choice.”
The kitchen will include amenities such as refrigeration, fryers, a stove and a microwave, and the pavilion will offer picnic tables and grills.The pavilion is planned for the middle tier of the three-level park, on the Leopold Lake side of the soccer field.
The house is almost sold; it’s under contract. But early Friday morning, someone broke in and stole all the new appliances. Police say this has happened about half a dozen times in this area in recent weeks but this time, the thieves were caught on camera.Collingdale police say these two guys broke into 1202 Montgomery Ave early Friday morning to steal appliances. But the video cameras on the building across the street caught them in the act.
Three of them went inside the building and disconnected all the appliances,How We Imagined The Push-Button Kitchen Before Microwaves Existed, and then pulled up a truck and loaded them up and took off,” says Bob Argaugh, of budget services.This is not the first burglary of its kind. Police believe whoever is doing this is watching the housing market, hitting homes that are listed for sale.
“We had four to five in the last few weeks. Lansdowne has had one or so. Upper Darby has had a couple with a similar MO. The houses have been remodeled or refurbished and ready to go on the market with brand new appliances,” says police.They enter by breaking into the realtor key box.. Using the key to walk right in. The cameras caught their truck leaving; you can see all the appliances in the back. Unfortunately the tail lights make it impossible to see the license plate.
“It appears to be a late model Ford with some distinctive characteristics that we’re following up on, the tires, the muffler placement,” says the investigating officer.Adding insult to injury, in most of the cases they not only rip off the homeowners, but they also leave a little something behind too.
Through modern eyes, most American cuisine in the 1950s may not seem like the most appetizing stuff. There was an abundance of strange meats, way too much jello, and hot dogs in just about everything. Sometimes the combination of the three made for a fascinatingly grotesque display. But while some of the food in 1950s cookbooks may look a little weird to those of us in the year 2013, as an inverse of the old joke goes, at least there were large portions.
America’s postwar economic boom created an environment where food abundance was the norm. For decades, the concern had been about trying to produce enough food so that every American could have plenty to eat. Finally — at least in the United States — food insecurity was no longer an overwhelming concern for the majority of the population.As Warren Belasco points out in his 2006 book, Meals to Come: A History of the Future of Food, by 1950 farmers were growing 50 percent more wheat per acre than they had in 1925.And supermarkets exploded in numbers around the country. While there were just 10,000 supermarkets in the U.S. in 1946, there were 17,000 by 1953.
If things were so good and Americans were generally able to get enough calories, then what did the future hold for the techno-utopians who spent all day dreaming about the kitchen of tomorrow? The answer was convenience.In the mid-1950s, the promise of our food future was the push button. The microwave oven was still decades away from becoming a mainstream reality in the American kitchen. But soon — very soon — all your food would be cooked automatically in just a matter of seconds!
Brian Sullivan, senior vice president of culinary development for California Pizza Kitchen, is the real hero, providing the recipe and the photograph as well. He wrote us, “For a long time, salad was the only starter we offered. Then we opened in Chicago and we were overwhelmed with requests for soup. In response, we began offering the Sedona Tortilla Soup and it was an instant hit!”Cut the remaining half corn tortilla into thin strips and fry the strips to use as a garnish for the soup.
Those interested in this and other California Pizza Kitchen recipes should pick up a copy of “The California Pizza Kitchen Cookbook”. One hundred percent of California Pizza Kitchen’s proceeds from the cookbooks are donated to children’s charities across the country.Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries.
In a large saucepan, heat olive oil over medium-high heat. When hot, add tortilla squares and saute until they begin to crisp and turn a golden yellow,Obama tries the kitchen-sink approach to global warming, about 3 minutes. Add onion, garlic and jalapeno and cook 2 minutes, or until onion becomes translucent.Add chicken stock and water and bring soup to a boil. Boil 5 minutes.Remove soup from heat. Use a hand-held blender or food processor, process soup until almost smooth. Return soup to burner and add remaining corn. Heat soup over medium-high heat, stirring constantly, until corn is warmed through.Other garnishes could include cilantro and grated sharp cheddar.
The week after he won the 2008 presidential election, Barack Obama addressed a group of governors and officials in Los Angeles, assuring them that global warming would be a top priority for his presidency. “Now is the time to confront this challenge once and for all,” he said. “Delay is not an option.”An ambitious plan to cut America’s greenhouse-gas emissions 80 percent by 2050 and invest $150 billion in new clean-energy and efficiency technologies over the next decade. It was a pledge to upend the existing energy system and put the world on a path toward avoiding severe climate change — all in one gigantic push.
It didn’t work out that way. Obama has made only scattered progress in the years since, to the chagrin of many of his green supporters. A sweeping cap-and-trade bill died in the Senate. Global climate talks have sputtered. And U.S. emissions have started rising again this year, after a temporary respite caused by the recession and dirt-cheap shale-gas prices.
So now Obama is taking another crack at the climate issue, starting with a big speech at Georgetown on Tuesday. In a 21-page document, the White House laid out a barrage of piecemeal energy and climate policies that it will pursue on its own in the years ahead, like new limits on carbon dioxide from existing power plants, or speeding up the development of wind and solar power on public lands.There’s no longer a grand strategy to solve climate change once and for all. Instead, the White House will try to use whatever executive power it has to chip away at the problem, little by little, in the years ahead.