Sunday, January 27, 2013

French flags selling out in Mali's capital

France's military intervention has been widely greeted here. Normally, Malian attitudes towards its former colonial ruler range from resentment to admiration.

By Peter Tinti,?Correspondent / January 18, 2013

Yacouba Konate wears a French flag to show his support for the French military intervention in Mali in the Malian capital of Bamako last Sunday. After France launched a bombing campaign against Islamist rebels in central and northern Mali last week, French flags bloomed around Bamako almost instantaneously.

Joe Penney/Reuters

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War and nationalist sentiment usually go hand in hand. The week-old war in Mali is no exception. As?the war drums beat hotter in this landlocked former French colony in West Africa, nationalism is also on the rise.?

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But in this case, it is French nationalism that is rising.

Normally, Malian attitudes towards France, which once ruled the country as a colony, range from resentment to admiration. But when France launched a bombing campaign against Islamist rebels in central and northern Mali last week, French flags bloomed around the capital Bamako almost instantaneously.?

Flags are waved on the street, show up on cars, motorcycles, appear in windows. Vive la France!

What might be called a panoply of pro-France merchandise is found everywhere, offering insight both into a quick shift in Malian attitudes toward France, and into the workings of Bamako?s street markets. ?

Moreover, the flags, like so much merchandise around the world, do not come from France ? but are made, shipped, stocked and marketed through the larger Chinese vendors in Bamako.

Information about the new commodity of French flags begins downtown at the ?Place d?Ind?pendance.? At this square, teenage boys work in groups to sell the French tricolor in the shadow of a monument to honor Mali?s independence from colonial rule. No one seems to notice the irony.

One young man, Cheickounah Kon?, usually sells toys, battery-powered fly swatters, and odds and ends for about $5 a day, mostly to drivers stuck in traffic.

But two days after French jets began operations, a demand for flags made him change his product. He sells small flags on a staff with a suction cup on the end, that now adorn motor-scooters. Taxi drivers buy full-sized French flags and cover their rear windows with them.

For the last few days Mr. Kone has picked up some $25 a day in patriotic war spoils.

?Vive la France!? says one smiling customer who forks over $2 for the French colors.

Kone?s flag stash comes from a large chaotic market called ?Sugu ba,? an intense zone of capitalism in this capital, where French paraphernalia is discovered finally at ?Chez les Chinois,? on the edge of the market.

Rows of Chinese-owned stores sell an array of goods, ranging from plastics to electronics.

In the first shop the owner says she ran out of flags days ago, that boxes of French flags that sat on the floor for years, were now gone. But more are coming from her homeland, China, she asserts.

Along the row, nearly every shop was sold out of French goods, most in the last few days.

As I field a phone call in the halls of the House of China, my Malian guides discover with some disappointment that I am an American, not a Frenchman.

But they quickly recover: ?No, no, no... it?s ok, it?s ok,? one guide, Moussa says in strained English. ?Obama is?still good, but [French President] Hollande saved us, he saved Mali.??

Source: http://rss.csmonitor.com/~r/csmonitor/globalnews/~3/PxfzU3sumNE/French-flags-selling-out-in-Mali-s-capital

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New production of Rossini's Cinderella a delight

VIENNA (AP) ? There is no pumpkin-turned-coach on the stage, no glass slipper, no fairy godmother, and the action takes place in an imaginary Italian duchy in the 1950s. But Gioachino Rossini's take on Cinderella remains utterly magical in the new version being put on by the Vienna State Opera.

While all operas stand or fall on the quality of their singers, La Cenerentola presents a particular challenge, with solos replete with florid vocalization, full-out crescendos and sustained, flowing melodic lines.

But all soloists passed the test with full honors ? and then some ? in the production that premiered Saturday.

As Angelina ? Rossini's Cenerentola, or Cinderella ? mezzo Tara Erraught unleashed an array of coloratura fireworks in a role that affords opportunities for vocal pyrotechnics like few others.

"Non piu mesta" ? where Angelina, the prince by her side, announces that she forgives her cruel step-sisters and step-father ? is considered one of opera's most difficult arias. No problem for Erraught. Her rendition perfectly mirrored Angelina's transition from a servant singing a simple ditty at the fireside to a princess in full embellished voice.

While he was describing the opera in general terms two centuries ago, feared Vienna critic Eduard Hanslick could have been referring to Erraught's performance when he wrote: "This ... Cinderella is in fact a Cinderella in clothing only; her singing brims over with pearls, velvet and silk."

A hard act to match ? and as Don Ramiro, Angelina's prince, Dmitry Korchak was almost equal to the task.

"Almost," only because his light tenor initially threatened to get lost in the orchestra. But Korchak gained in confidence ? and his voice in power ? effortlessly pinpointing his high C's in "Si ritrovarla io giuro," as he declared that he will find the girl who so enchanted him at the ball, no matter what it takes.

But to do so, he must get past Angelina's step-father, who keeps her in ashes while he plots the prince's marriage to one of his two daughters. As the bumbling Don Magnifico, Alessandro Corbelli was indeed Mr. Magnificent Saturday, bringing the mean and scheming persona to life in a humorously endearing way.

Apropos of mean and scheming: Valentina Nafornita and Margarita Gritskova are beauties visually and vocally but convincingly rotten to the core in their roles as Clorinda and Tisbe, Don Magnificio's preening daughters

Also good ? Vito Priante as Dandini, the prince's servant, and Ildebrando D'Arcengelo as Alidoro, the prince's philosopher. As this Cinderella's de-facto fairy godfather, he pulls the strings behind the scenes to bring the story to a happy ending.

But there is no happy ending in any opera unless the orchestra is up to scratch. With Rossini specialist Jesus Lopez-Cobos conducting, musicians of the Vienna State Opera delivered a sparking rendition of a vibrant and complex score. Good singing by members of the Vienna State Orchestra Choir rounded out the evening, in a production as pleasing visually as it was musically.

After the first performance flopped in 1817, Rossini was optimistic proclaiming: "People will love this opera."

They did Saturday.

Source: http://news.yahoo.com/production-rossinis-cinderella-delight-171333845.html

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Saturday, January 26, 2013

Yum's chicken in China contained excessive levels of drugs - Xinhua

SHANGHAI (Reuters) - Chicken sold to KFC's parent Yum Brands Inc in China contained excessive levels of chemicals, the official Xinhua news agency reported on Friday, escalating a month-long food scare that has hit Yum's sales in its biggest market.

The Shanghai Municipal Food Safety Committee said KFC's checks on its suppliers were lax, and that it found excessive levels of chemical residue in some of the fast food chain's supplies, the report said.

The investigation has now been passed to authorities where the suppliers are based, Xinhua said, without elaborating.

Officials at the Food Safety Committee and Yum in China could not immediately be reached for comment.

Yum and McDonald's Corp's have come under intense scrutiny from local media since the official China Central Television reported in late December that some of the chicken supplied to them contained excess amounts of antiviral drugs and hormones used to accelerate growth.

On investigating, the Shanghai Food and Drug Administration found the levels of antibiotics and steroids in KFC chicken were safe, though the watchdog found a suspicious level of an antiviral drug in one of the eight samples tested.

Yum warned earlier in the month that sales in China - where it earns over half of its worldwide revenue and operating profit - shrank more than expected in the fourth quarter, citing bad publicity from a government review of its chicken supply.

Yum has apologized to customers in China over its handling of the food scare.

McDonald's Chief Executive Don Thompson said on Wednesday the chicken scare "minimally impacted" McDonald's sales in China during the fourth quarter and continues to hurt business this year.

(Reporting by Kazunori Takada and Shanghai newsroom; Editing by Daniel Magnowski)

Source: http://news.yahoo.com/yums-chicken-china-contained-excessive-levels-drugs-xinhua-102759613--finance.html

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Positive Mindsets Make For Positive Relationships | Your Marriage ...

Positive Mindsets Make For Positive Relationships (Part 1 of a 3 part series)

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This blog series will give a perspective as to how to develop a positive mindset, which in turn will help make your relationship a positive and happy one.

We all have voices in our heads. We have the logical voice and the emotional voice.? Often times the emotional voice is the negative one. When we have a negative thought or reaction we also have a physical sensation that accompanies it in our body; if we are upset our stomach may hurt.? For example ? Joe borrows Mary?s car and he get?s a scratch on it. Mary?s first response, might be; ?You idiot, why weren?t you more careful??? After Mary responds like that maybe her head starts to hurt from yelling at Joe; that response will probably not get a good reaction from Joe.

The negative thought combined with its accompanying feeling is a very powerful force inside of us and often dominates our thoughts, feelings and actions.? To effectively relate to this negative force we have to look for our logical voice.? This is not to say that we should ignore our feelings; however, our response should be driven by the voice that is most likely to take us to a place where we have a positive outcome.

In our example, for Mary to get? the best reaction from Joe, she has to stop and think, ?What do I want?? Mary is interested in getting Joe to get her car fixed and pay for the damage and she also doesn?t want to have lasting hard feelings as a result of the accident. In addition, she wants believe that Joe will be careful with her property. ?If Mary has a positive mindset she will get much better results, if not there could easily be an upsetting argument, which may hurt their relationship.

In my next blog, I will talk about two steps to use to get the voices in your head to help you to get a positive mindset.? In the last blog in this series, I will give you my six step process to get yourself to behave in a way that moves you toward the best solution possible.

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Source: http://www.yourmarriagecounselor.com/relationships-marriage/positive-mindsets-make-for-positive-relationships/

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Beyond room service: Order up a fighter

21 hrs.

Hotel guests need not head out with an unknown entity for adventure when they book a room. Properties around the globe are tempting travelers with one-of-a-kind experiences on the grounds or directly through the hotel.?

Whether you fancy a Muay Thai lesson with a fighter in Bangkok or an exclusive cooking class in Costa Rica, if you choose well, your hotel can arrange a day you'll remember long after check-out.

?Hotels are just now recognizing that they have resources that other travel-related industries have been tapping for years,? said?Ted Mandigo, director of hotel consulting firm?TR Mandigo & Company. The?company has tracked the travel habits of U.S. consumers for more than?20 years. ?Hotels have been passive providers, nicely fitting into the travel industry, but not aggressively promoting their resources,? he said.

Now that properties see the light, they're getting on the bandwagon with an array of offerings.?

For wannabe fighters, or anyone drawn to the idea of punching and kicking a champion Muay Thai fighter, guests at the Peninsula Bangkok can go a few rounds with a real live kickboxer at an outdoor makeshift ring overlooking the Chao Phraya, commemorated with photo, certificate and boxing shorts.

At The Wauwinet in Nantucket, Mass., guests can try their hand at hauling in lobster traps aboard The Wauwinet Lady. The hotel chef will later prepare a lobster feast with their catch. Those who would prefer to limit their catch to waves can learn from the resident professional surfer at Anantara Dhigu Resort & Spa in the Maldives, with beginner lessons that include everything a surfer newbie may need. ?

Not?that into the hang ten scene? Those aspiring to dance with the stars can learn the tango without leaving the hotel at Tango Lodge Palermo Soho in Buenos Aires. The six-days-a-week classes always include an English speaker.

These activities tap into the need to?experience something "new and different" that Peter C. Yesawich, vice chairman of MMGY Global (a marketing communications company specializing in the travel, leisure and entertainment industries) says has ?become increasingly important for consumers when selecting hotel or resort accommodations ? particularly true for younger (millennial) travelers. It's access to experiences that would otherwise be 'inaccessible' that appear to be growing in their allure."

Andrea Duvall, an avid traveler from Louisville, Ky., took advantage of?just such an exclusive-to-hotel-guests option: a cooking class at Los Altos de Eros, a small hotel in Costa Rica.?

?It?s a remote hotel on top of a hotel,? she said. ?The class was an easy option rather than arranging transfers to offsite activities, and a great way to learn to prepare local food yourself.??

Duvall said?she and her husband?seek out uniquely local experiences and this fit the bill.?

?The experience we had felt very intimate,? she said. ?We were literally in the kitchen of the property ? it felt like an authentic experience?versus?a big cooking school off-site.?

While offering experiences are??savvy selling points for hotels trying to distinguish themselves,??some can be??terrific perks,? according to Pauline Frommer, nationally-syndicated host of "The Travel Show" with Clear Channel Media. She offers a word of caution: "Sometimes hotel tours and additional activities are not the best value because they've been simply thrown together in an attempt to get more money."

?Independently-arranged activities can be more interesting because they'll draw the kind of thinking traveler who researches his options in advance ... and the variety of travelers will be greater,??Frommer said.??Remember, a lot of the travel experience consists of interacting with other travelers, so getting out of your hotel can be a good idea.?

Source: http://www.nbcnews.com/travel/itineraries/beyond-room-service-order-fighter-1B8041250

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Friday, January 25, 2013

Medical Futility Blog: Death & Dying in the 21st Century - Podcast

Medical Futility Blog: Death & Dying in the 21st Century - Podcast

Death & Dying in the 21st Century - Podcast


This Sunday, Indiana University's radio show "Sound Medicine? will explore the way we die, what it means to have a living will, and how hospice programs can help. ?Host Anne Ryder speaks with expert physicians and nurses to explore how death and dying have changed in the past decades and how advances in medical technology have redefined our last moments.
  • Ken Murray, M.D., a retired family medicine physician and author of "How Doctors Die," discusses his essay and personal experiences with death. Murray also discusses end-of-life decisions and how consumers can educate themselves on life-saving medical care.
  • Frank Ferris, M.D., discusses how death and dying are changing, thanks to shifts in medical care. Ferris is director of international programs at The Institute for Palliative Medicine at San Diego Hospice, a teaching affiliate of the University of California, San Diego School of Medicine. ?
  • Joanne Harvey, MSW, hospice social worker, grief counselor and author of "Dying to Live: Embracing the Journey," discusses how family members and loved ones can have a conversation about entering hospice. Harvey also shares personal experiences from her time as a hospice social worker.
  • Anna Boiko-Weyrauch, producer of "When a Doctor Meets a Soul,? shares her father?s unusual encounter with a dying patient. Boiko-Weyrauch?s father is family practitioner Karl Weyrauch, M.D.

Source: http://medicalfutility.blogspot.com/2013/01/death-dying-in-21st-century-podcast.html

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The AJC reviews LPC, Midtown | Food and More with John Kessler

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Since opening in the fall of 2008, La Pietra Cucina in Midtown had its fair share of growing pains.

For nearly nine months, diners walked through the vast, unfinished space that once was MidCity cuisine to sit in the temporary dining room in the small back bar. But, despite the unorthodox layout, Chef Bruce Logue turned out his progressive Italian cuisine to nearly unanimous critical fanfare. Even after the full remodeled dining room opened in May of 2009, the restaurant faced an obvious cohesiveness problem, but remained buoyed by the strength of Logue?s dishes. But when Logue left in March of 2012, it was time for La Pietra Cucina to adapt.

AJC Dining Team member Jon Watson writes about popular eats.

AJC Dining Team member Jon Watson writes about popular eats.

Enter Concentrics Restaurants. Under managerial control of their consulting arm, Concentrics oversaw La Pietra Cucina?s total overhaul. Rebranded as LPC, it reopened last fall with remodeled interior, a new chef, and a revamped, more approachable and affordable menu.

One obvious improvement is in the remodeling. Gone are the maroon and gold velvet-heavy walls and gaudy chandeliers, replaced with a brighter and more modern feeling dining room. The Johnson Studio teamed up with Concentrics to make the space more inviting, with sharper lines, more natural light, and the addition of a window into the kitchen, further opening up the space.

You may recognize new Executive Chef Russell Kook, if not from his time at The Florentine or CUT Steakhouse in Chicago, than from his runner-up finish on season 8 of Hell?s Kitchen. Of all of the players in the reinvention of LPC, I envy Kook the least. Given that Logue?s cooking was easily the best part of the old La Pietra Cucina, Kook is tasked with fixing one of the only things here that wasn?t broken. But to compare their food as apples-to-apples is unfair, as the new LPC focuses on a more casual take on refined Italian cuisine.

Credit: Becky Stein

Credit: Becky Stein

Kook?s new menu focuses more on small, shareable plates, offering pasta dishes in half and full servings, and now includes a small selection of thin crust pizzas. The only holdover from the previous menu is the immensely popular squid ink spaghetti ($11/$19), but other than the purplish black pasta, little remains from the old dish. Instead of shrimp and Calabrese sausage, Kook features blue crab, Serrano, grapefruit, and sea urchin. While I may wish to taste Logue?s original again someday, I?m more than happy with the rich blend of fresh crab and sea urchin in front of me.

Though a little cumbersome, we thoroughly enjoy the bruschetta of the day ($7), topped with ricotta, sopressata, cannellini beans, garlic bread crumbs, and pickled onion. And the Brussels sprouts salad ($12) surprises, arriving more of a slaw of shredded Brussels sprouts tossed with hardboiled egg, pecorino, almonds, and a light lemon vinaigrette.

Credit: Becky Stein

Credit: Becky Stein

But it is the pan fried octopus ($15) that steals my heart. I?d forgotten just how tender the usually tough cephalopod can be when prepared correctly. The thick fork-tender tentacle, lightly fried, arrives atop a nest of grilled frisee and pickled pearl onions, but it is the smoky and spicy arrabiata sauce that best accents the meat. This dish will convert many of the octopus haters among you.

I?ll admit to some skepticism over the addition of pizza to the retooled menu. It felt too much like a transparent attempt to class-down the menu, an obvious choice to show just how casual the new LPC would be. However, my fear was unfounded. Though it would make a perfectly fine meal for one, I suggest splitting the mushroom pizza ($13) as an appetizer. The thin-crust, sauceless pie packs a lot of flavor, all earthy fungus and funky taleggio punctuated by sweet caramelized onions and pungent garlic chips.

It isn?t until the entrees that I find the first real let-downs of the experience. A beautifully cooked, velvety-soft braised short rib ($25) promises a hearty and rich conclusion to my meal, only to come up under seasoned and a little bland. And I have to assume that Kook doesn?t intend his prosciutto swapped monkfish ($27) to arrive so overcooked that the pork turns leathery and the fish dry.

Overall, I would call LPC?s makeover a success, correcting many of the issues that once detracted from the dining experience. But I have to wonder if an injection of casual into a menu that once wowed us was the best call. Kook is an excellent chef, displaying brilliance in more than a few dishes, but there are still a few consistency kinks to work out, and I?d to see him push the envelope further than a ?casual take? might allow. Regardless, the new LPC is definitely one to watch.

LPC 1545 Peachtree St., Atlanta, 404-888-9709 2stars5
Food: Upscale casual Italian Service: Ranges from acceptable to excellent, depending on the server Best dishes: Pan fried octopus, squid ink spaghetti, mushroom pizza Vegetarian selections: a few salads and pastas Price range: $$-$$$ Credit cards: all major credit cards Hours: 11:30 a.m.-2 p.m. and 5:30 p.m.- 10 p.m. Mondays-Fridays, 5:30 p.m.- 10 p.m Saturdays. Closed Sundays. Children: older children should be fine Parking: Valet ($3) Reservations: yes Wheelchair access: yes Smoking: no Noise level: low to medium Patio: outdoor courtyard seating when weather permits Takeout: yes

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Source: http://blogs.ajc.com/food-and-more/2013/01/24/lpc-restaurant-review-midtown/?cxntfid=blogs_food_and_more

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