Nov
8th
Sun
8th
Nov
3rd
Tue
3rd
Two Days Not To Worry About
There are two days in every week about which we should not worry, two days which should be kept free from fear and apprehension.
One of these days is Yesterday with all its mistakes and cares, its faults and blunders, its aches and pains. Yesterday has passed forever beyond our control. All the money in the world cannot bring back Yesterday.
We cannot undo a single act we performed; we cannot erase a single word we said. Yesterday is gone forever.
The other day we should not worry about is Tomorrow with all its possible adversities, its burdens, its large promise and its poor performance; Tomorrow is also beyond our immediate control.
Tomorrow’s sun will rise, either in splendor or behind a mask of clouds, but it will rise. Until it does, we have no stake in Tomorrow, for it is yet to be born.
This leaves only one day, Today. Any person can fight the battle of just one day. It is when you and I add the burdens of those two awful eternities, Yesterday and Tomorrow that we break down.
It is not the experience of Today that drives a person mad, it is the remorse or bitterness of something which happened Yesterday and the dread of what Tomorrow may bring.
Let us, therefore, Live but one day at a time.
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Nov
2nd
Mon
2nd
A New Mixed Drink
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A guy walks into a bar, sits down,     
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An Anniversary Evening of Bacon, Eggs & Beer
Please join in celebrating CBX first anniversary Sunday, November 15th! They’ll be partying in true CBX style, collaborating with Charleston culinary legend Robert Stehling of Hominy Grill for “Bacon, Eggs & Beer: The Beer for Breakfast Dinner”! Chef Stehling is celebrating Hominy Grill’s thirteenth anniversary by partnering up with them to create what is sure to be one of the most memorable beer dinners ever!
The evening will begin at 6:00 pm with passed hors d’oeuvres followed by dinner at 7:00 pm. Menu highlights include:
Hors d’oeuvres reception
Fried Bologna, Country Ham Biscuits, Grit Waffles with Shrimp Paste,
Liver Pudding Bites, Sausage Cheddar Wafers
Paired with Brooklyn Local 1 and Allagash White
Dinner
Oyster & Bacon Stuffed French Toast with Watercress Salad
Paired with The Bruery Orchard White
Steak & Eggs- Grass Fed Beef Tenderloin with a Sunny Side Up Egg, Cheese Grits and Red Eye Gravy
Paired with Ommegang Abbey Ale
Duck Sausages with Buckwheat Pancakes, Fried Apples and Maple Syrup
Paired with Hoppin’ Frog Double Pumpkin Ale
Founders Breakfast Stout Beer Float with Caramel Ice Cream
Hominy Grill will be closed to the general public for this special event and seating is limited. Tickets are $55. For more information and to reserve your spot, please call Hominy Grill at (843) 937-0930 or email beerdinner@hominygrill.com.
Posted via web from Boozemania | Comment »
Bacon, Eggs & Beer: The Beer for Breakfast Dinner
Please join CBX in celebrating their first anniversary Sunday, November 15th! They’ll be partying in true CBX style, collaborating with Charleston culinary legend Robert Stehling of Hominy Grill for “Bacon, Eggs & Beer: The Beer for Breakfast Dinner”! Chef Stehling is celebrating Hominy Grill’s thirteenth anniversary by partnering up with them to create what is sure to be one of the most memorable beer dinners ever! The evening will begin at 6:00 pm with passed hors d’oeuvres followed by dinner at 7:00 pm. Menu highlights include: Hors d’oeuvres reception Fried Bologna, Country Ham Biscuits, Grit Waffles with Shrimp Paste, Liver Pudding Bites, Sausage Cheddar Wafers Paired with Brooklyn Local 1 and Allagash White Dinner Oyster & Bacon Stuffed French Toast with Watercress Salad Paired with The Bruery Orchard White Steak & Eggs- Grass Fed Beef Tenderloin with a Sunny Side Up Egg, Cheese Grits and Red Eye Gravy Paired with Ommegang Abbey Ale Duck Sausages with Buckwheat Pancakes, Fried Apples and Maple Syrup Paired with Hoppin’ Frog Double Pumpkin Ale Founders Breakfast Stout Beer Float with Caramel Ice Cream Hominy Grill will be closed to the general public for this special event and seating is limited. Tickets are $55. For more information and to reserve you spot, please call Hominy Grill at (843) 937-0930 or email beerdinner@hominygrill.com.
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Silver Foil Is Not Vegetarian
The silver foils are not very expensive. They are sold by weight. Ordinarily, you can buy a packet of 160 foils for a price between Rs.100 to 200. That is, approximately one rupee per foil. Not only the sweets, now a days it is also applied on fruits. Some Ayurvedic medicines also are wrapped in silver foils. They are made by hammering thin sheets of silver in middle of booklets made of a bull’s intestines. In other words, after slaughtering a bull, quickly his intestines are removed, and sold to the manufacturers of foils. The skins made of old intestines are of no use. Even one-day-old intestines can not be used, because within a few hours they stiffen. The foil manufacturer removes blood and stools from the intestines, and cuts them into pieces.. Then he puts one piece over another, making a booklet out of it. At his home, or in the factory, he puts one silver (or gold) sheet in-between each page. Then he hammers it hard until those metal sheets turn into thin wafers. The intestines of bulls are so strong, that even repeated hammering do not destroy them, or they do not let the foils move around inside. Because of the hammering, some tissues of the intestine mix with the foils. After that the foil manufacturer sells the bundle of foils to the sweets manufacturers.
Some small foil manufacturers sell the foils to the temples.This foil is not only dirty, it also is non-vegetarian. Even the meat-eaters do not eat intestines. Use of these foils turn even sweets into non-vegetarian food. A few years ago the Indian Airlines learned about this, and since then stopped using them on the sweets served in their planes. Indian Airlines, the domestic air-carrier of India had issued instructions to its suppliers to supply sweet without silver foil called VARAKH. Do you know why? Silver is widely used for various purposes in the market today. Silver is considered precious and its utility is enormous. The reason behind this is that silver reflects back 95% of the light energy that falls on it. The silver foils used for edible purposes is called VARAKH So what’s so special about VARAKH? If you keenly observe this VARAKH under a microscope don be perturbed if you happen to see traces of blood, stools and saliva of a cattle or ox. VARAKH is a silver foil and we have no second questions on this, but to prepare this VARAKH important parts of the CATTLE/OX is made use of.
Intestines of Cattle/OX are obtained from the slaughterhouse. This is obtained after butchering to death the cattle/ox for beef and the part, which cannot be consumed: the intestines are pulled out of the animal and handed over to the manufacturers of VARAKH. Before handing over the intestines, they are washed in the slaughterhouse to get rid of the blood and other remains on these intestines in the limited facility that is present in the slaughterhouse. We are not sure how neatly this job is carried out. Intestines are cut into small pieces and then are bound together as pages in a notebook. A silver block is placed in the middle of these bound intestines, and the whole thing is placed in a leather bag and sealed. Experts, who know how to make VARAKH, pound the bag with wooden sticks, till the entire bag flattens out. The silver block would by this time be turned into silver foil. This Silver foil would now be separated from the intestine pack and will be placed on paper. This is VARAKH, which reaches the market ready for use. Even staunch vegetarians, who shy away from egg, unknowingly consume this as a part of sweet, pan and arecanut. Some unknowingly consume this because of the additional taste that VARAKH provides. Now the question is “Why the intestines of the cattle/ox? Why not something else?” The reason behind using the intestines of the cattle/ox for preparing the VARAKH is because of the elasticity of the intestines.
They do not get cut even after a severe pounding. This aspect is brought out in the magazine “Beauty without cruelty” and the Television show of Maneka Gandhi, “Heads and Tails”. In India, on an average an estimate indicates that 2,75,000 kilos of “VARAKH” is consumed. Can you estimate how many cattle/ox are sacrificed for just a bit of taste? If you are surprised as I am, after reading this article please inform as many as possible so as to ensure that we unknowingly don’t consume beef.
PanBy now, a pan-lover vegetarian person may have eaten equivalent of many miles of oxen intestines! For them, here is an another bad news - the Chuna that they apply on pan, also is not vegetarian! That is made from the shells of living insects. These insects are taken from the ocean, killed, and removed from the shell. Then the shells are softened in water, dried, and ground into white powder. When you put this Chuna in your mouth, you are participating in killing of many insects. This is no different from taking life of a goat or a pig. Everyone wants to live, no one likes the pain of death.
Indian Sweets and VarakhSilver foil, or varakh, as it is generally known in India, adds glitter to Indian sweets, betel nut (Supari), Paan (betel-leaf) , and fruits. It is also used in Ayurvedic medicines. The silver-topped sweet is even served as prashad in many temples and on auspicious and religious occasions. Varakh is also used in flavoured syrups as in Kesar (saffron) syrup. If one observes Varakh under a microscope one will find traces of blood, stools and saliva of a cattle or an ox. Varakh is not derived from an animal source. However, a crucial material of animal origin, ox-gut, is used in its manufacture. This ox-gut is obtained from the slaughterhouse. The intestine (ox-gut), smeared with blood and mucus, is pulled out from the slaughtered animal by the butcher at the slaughterhouse, and sold for the specific purpose. This is then taken away to be cleaned and used in the manufacture of Varakh. The gut of an average cow, measuring 540 inches in length and 3 inches in diameter, is cut open into a piece measuring 540” x 10”. From this, strips of 9” x 10” are cut to give approximately 60 pieces of ox-gut, which are then piled on top of each other and bound to form a book of 171 leaves.
Next, small thin strips of silver are placed between the sheets and the book slipped into a leather pouch. These bundles are hammered continuously for a day to produce extremely thin foils of silver of 3” x 5”.
The leather and ox-gut, being supple, can withstand the intense manual hammering for up to 8 hours a day till such time as the silver is beaten to the desired thickness. When ready, the foil is carefully lifted from between the leaves of ox-gut and placed between sheets of paper to be sold to the sweet shops. A booklet of 160 foils weighs approximately 10 grams and costs few hundred rupees.
To make a single booklet of 171 sheets, the guts of 3 cows are used. And the yield per book is generally 160 foils of silver, the rest of which may be damaged or unfit for use. Thus one book, used on an average of 300 days of the year yields approximately 48,000 foils of silver which means that each ox-gut yields an estimated 16,000 foils. The leather used for the pouch to hold the book (made from ox-gut), is cowhide or calf leather, and uses about 232 sq. inches of material. Assuming the size of an average cowhide to be 18 sq. ft or 2,600 sq. Inches, the yield per hide will be approximately 10 leather pouches.
Usually 4 foils are used per kilograms of sweets and the ox-gut of one cow is used to produce foil for approximately 4,000 kilograms of sweets. It is estimated that the average consumption of sweets by a middle class family of four in India is about 100 kilograms per year.Thus, an average middle class Indian family of four consuming approximately 100 kg of sweets per year for forty years consumes silver foil produced with the gut of 3 cows and one-tenth of a cowhide! In India 275 tons of silver is transformed into Varakh that utilises the intestines of 516,000 cows and calf leather of 17,200 animals each year.
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Oct
30th
Fri
30th
Something to make you go 'Awwwwwwwwwwwwwww'
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Oct
29th
Thu
29th
.telegraph newsletter
Welcome to .telegraph, the monthly .tel community newsletter covering the latest news on .tel features, software and services, as well as useful tips and advice from .tel owners. Why not share this with someone you think may also be interested? More resources are at http://telnic.org/community-landing.html.
In this issue:
Hot News: control panel update out
- Fully multi-lingual .tel - Any item on your .tel page can now hold non-English characters, including notes for contact information, such as phone numbers and email addresses.
Based on customer requests, you can now add up to 255 characters of text in the Description field that shows above the phone number or address on your .tel page.
“Go to” links to sub-folders and other .tel pages can now have descriptions too, which greatly helps directories and other structured resources around the world.- Backup and restore your .tel - With the latest update to the control panel, you can create an offline copy of your .tel data and upload it back later, for example, during transfer.
Open the Settings link at the top right of your control panel, and go to the Backup/Restore tab. You can create a backup copy of one domain and all your data, friends and settings, or all domains in your account.
The data is saved as an XML file on your computer. At any time, you can upload the backup copy into the control panel to overwrite any other data in the selected domain.
” No matter where you keep your contacts (I use Outlook and Blackberry), .tel will keep your record of me current.”
Read full interview with George Moen, President of Blenz Coffee Company
http://youtube.com/
telregistration
cheapflights.tel
livio.tel
praha.tel
luatsu.tel
agenceVoyage.tel
raed.telA Model of Excellence? Yes!
Not everyone may know that it took eight years of negotiation, development effort and global outreach for Telnic to bring .tel to market. Since General Availability, it has been an important and busy year for us, and we’ve continued to develop the service we provide to our community thanks to you.
It gives us great pleasure to announce that the hard work is starting to become recognized in the industries that we touch, as we’ve just been awarded one of three Models of Excellence 2009 Awards handed out each year by data industry analysts InfoCommerce Group. The awards were announced at the Data Content ’09 conference in Philadelphia.
“The concept behind the .tel domain is both audacious and sublime,” said Russell Perkins, Founder of InfoCommerce Group, “.tel has the potential to revolutionize online contact directories by providing simple, fast, streamlined contact information for everyone. Because of its fast response time, .tel is particularly important in the context of mobile devices. Dynamic information on a .tel page is compact, uncluttered, and enables easy one‐click emails and phone calls even with limited screen real estate. This is an incredibly innovative and powerful idea with huge potential.”
Henri Asseily, CTO and Chief Strategist who attended and spoke at the conference, added: “As people begin to realize that the similarities with all other domain names begin and end with the dot in .tel, they are opening their minds to the possibility of securely sharing all kinds of data over the internet in a standardized, efficient and actionable way.”
.tel in Czech
This month a new country was introduced to the world of .tel technology.
On October 15th, TelCamp Prague was held to introduce .tel to the Prague business community and the wider Czech Republic, and to help local businesses understand and evaluate .tel domains. Attendees ranged from novices to experienced .tel users, with back-grounds ranging from IP Law through to HR and office management positions. Attendees also came from business-to-business directory Kompass, Seznam.cz, the Czech Republic search engine of choice, as well as the Czech Yellow Pages, and several marketing, telecommunication and infrastructure companies.
At the event, Telnic’s Communications Director Justin Hayward announced that .tel domains can now be viewed in Czech, and a week later, the .tel control panel added support for Czech as well.
The event kicked off with an overview of the vision and current usage of .tel around the world, showing various countries usage and advertising and marketing with .tel.
Keynote speakers included:
- Micha Benoliel from Digitrad with OrganIP and communications integration possibilities of .tel
- Peter Hunt and his vision for Republic Cities, focusing around hotspots for new lightweight city-based contact directories
- Steve Cranston, founder of R3 Tel, showing significant results that he has achieved using .tel domains in searches within the Czech Republic, in Bing, Google and Seznam.cz.
R3Tel has launched as a reseller in Prague but specializes in contact directory solutions and search engine optimization. The results of this SEO had been reproduced and hung around the newly refurbished pent-house of Liliova 8, a fantastic setting in beautiful old town Prague. The evening ended with a trip to LS Members’ Club where .tel related conversation continued well into the night!
OneVancouver: one .tel city
Vancouver is a large coastal city in the Canadian province of British Columbia, and a pio-neering city in the world of .tel. Its local registrar, Webnames.ca, launched the initiative One Vancouver to strengthen local business connections.
The initiative aims to attract a growing number of partners and projects from business, tourism, government and education. Projects include selling .tel names in retail stores with a telephone or a cup of coffee!As RonMunson wrote on the community forum, “In the Vancouver area .tel has been popping up all over the place. Here is an example VancouverRenovations.tel which I saw on the side of van. I’ll guarantee you there will be a ton of other examples in the next few months since it is the cheapest way a company can get an online profile up fast.”
People
Thanks to her sponsor Webnames.ca, Maelle Ricker, Vancouver native and a top snowboardcross racer for the 2010 Olympics has her .tel name.
MaelleRicker.tel has links to her bio, sponsors, main website, video and press coverage, and contact information for her agent. Her location also shows Maelle is now training in the Alps, and will update as she travels in preparation for the Olympic championship in her home city. As the games get nearer, her .tel page will include more resources to encompass “all things Maelle”. Ricker is undeniably one of the world’s top snowboardcross racers and a great medal hope for Canada.
Ideas
George Moen, President of Blenz Canadian Coffee Company, heard about .tel at a High Output Business Network event, and has come to appreciate it since. George has blogged about his experience “Why I bought georgemoen.tel and why you will get yours!.
Starting with a personal business card, his enthusiasm has lead George to setup an extensive .tel for his business, BlenzCoffee.tel. You can learn about their latest specials, follow them on Flickr or Facebook, or navigate to a local store nearest to you. Each location has a direct contact number and a detailed description of the nearby area.
Since many BlenzCoffee customers heard about .tel and wanted to get their name too, George has setup a reseller account, and now offers .tel domain names over the counter.
“We at HOBN think this will be a great tool for our network but also for anyone who can use the internet for their business or career,” writes George in his blog.
.telebrities in October
Telnic congratulates the first winners of Flip Ultra HD cameras.
For a chance to win next month, submit your story: introduce yourself, your .tel, and tell us why you think you should win, http://telnic.org/community-telebrity.html.
Best Directory: Agencevoyage.tel
Noel Nguessan, a French developer and .tel believer, has created a reference directory that “would be very useful for any French citizen who plans to travel around the world. The real interest of agenceoyage.tel is that it helps French people to prepare any travel and holiday to any country in the world. For all countries, this .tel shows their embassy in Paris with postal contact, phone contact as well as the embassy website link if it exists. […] So, in case of a problem, French people can contact their embassy with one click.”
- Useful service
- Short simple menu
- Plenty of contact info
- Address keywords
Best Corporate .tel: Artversion.tel
Goran Paunovi, President and creative director at ArtVersion design studio specializing in branding through graphics, tells all his customers about .tel, “.tel is actually what is needed on today’s market, because all of us everyday are trying to find that business card to call the company, place the order. .tel allows us to have updated piece of information right online where everybody can see from whenever they are. The best feature is also that .tel mini sites are mobile-friendly so you can look it up on to go.”
- Clean presentation
- One-stop-shop for social media
- Real-time information about vacancies
Best Independent Project: Sickboy.tel
Darren William, a young gamer thinks that “.tel and gamers are a perfect combination, because when we pick or are given our tag, we keep it for life, that tag even floods through into real world and becomes who you are and what you’re about.”
“This is key to building personal online communities and letting people know who you are and what you are about. I don’t need to look for gaming buddies online anymore, because they find me now through my .tel.”
- Innovative use of .tel
- .tel — a gaming tag
- Usernames & notes
Copyright © 2009, Telnic Ltd.
via telnic.org
One of my Very Useful Things. Do you have a dot tel?
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Oct
27th
Tue
27th
How To Tweet From Google Wave
Using Tweety-Wave
Add “tweety-wave@appspot.com” to your Contacts.
Create a new Wave and drag and drop Tweety-Wave in to the Wave.
Then the Gadget will be automatically be…
