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Interested in joining Mashable’s growing editorial team? With offices in New York City and San Francisco, we’re always looking for talented writers and editors.
Read on to learn more about our job openings and how to apply.
The weekend editor is responsible for overseeing MashableMashable’s editorial content and community over the weekend, reporting directly to Mashable’s Editor in Chief. As such, the editor will write and edit content being published on Saturdays and Sundays, as well as work in-office with the NYC staff Monday, Tuesday and Friday to ensure continuity.
This role requires:
- 3+ years editing experience
- A thorough knowledge of the digital space, with experience writing tech for a mainstream audience, in addition to knowledge of Mashable’s broader coverage areas, including social media and business & marketing
- Excellent writing, editing and communications skills
- Strong grasp of grammar and AP Style
- Capability to multitask and work in a fast-paced environment
- Strict attention to detail
- Self-starter with an entrepreneurial spirit and capability to create winning projects
- Terrific community engagement skills
- Strong knowledge of WordPressWordPress, HTML and social media tools like TwitterTwitter, FacebookFacebook, etc.
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With so much happening in the business and marketing realm relating to social and digital, Mashable is looking for an experienced editor to oversee our coverage of the space and take our growing business & marketing section to the next level.
This role requires:
- 3+ years editing experience
- ExperienceeXperience managing others
- A background in reporting on the digital and social side of business and marketing
- Excellent writing, editing and communications skills
- Strong grasp of grammar and AP Style
- Ability to multitask and work in a fast-paced environment
- Strict attention to detail
- Self-starter with an entrepreneurial spirit and capability to create winning projects
- Terrific community engagement skills
- Strong knowledge of WordPress, HTML and social media tools like Twitter, Facebook, etc.
- Excellent understanding of Google Analytics
Benefits: Health insurance
Apply here.
Mashable is looking for a talented tech reporter based in the San Francisco Bay Area to join its local team. The best candidate is passionate about technology and the digital realm, entrepreneurial with a record of successful editorial projects and has his or her own set of contacts.
This role requires:
- 2+ years professional on the web technology reporting experience
- Excellent writing and communications skills
- Strong grasp of grammar and AP Style
- Capability to multitask and work in a fast-paced environment
- Strict attention to detail
- Self-starter with an entrepreneurial spirit and ability to create winning projects
- Terrific community engagement skills
- Strong knowledge of WordPress, HTML and social media tools like Twitter, Facebook, etc.
Benefits: Health insurance
Apply here.
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Social business services company Dachis Group has acquired Stuzo, provider of social marketing applications and programs, and notably one of the first and largest Facebook Preferred Developers. Terms of the acquisition were not disclosed.
Stuzo offers a suite of services and technologies serving social marketers, launching nearly 200 custom social marketing campaigns for over 100 global brands and agencies in under three years. The company was launched in May 2007 and swiftly became one of the first ten Preferred Developers worldwide selected by Facebook.
Dachis Group states the acquisition of Stuzo fits into its strategy of becoming the “world leader in Social Business Design”, adding to allow large global brands the development and customization of platforms and features for the management of Facebook Pages, the development of Facebook apps, or development and management of Facebook Connect integrations for clients and their brands.
The company says it will integrate Stuzo into the company’s offering effective immediately.
Dachis Group was founded in 2008, by CEO and chairman Jeffrey Dachis (cofounder and former CEO of Razorfish). The company offers services around the globe with offices in eight cities in five countries, employing over 120 people.
Its growth strategy, which consists of rolling up smaller companies in the social business services space as well as growing organically, is backed by a financial commitment of up to $50 million from Austin Ventures (Dachis Group is headquartered in Austin, Texas).
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You've had great vacations in the past and will have fabulous ones in the future, but this year you simply don't have the cash to show the family a great time, right? Think again. There are lots of fantastic vacations
where the family can have fun and you and your wallet can rest easy.
Plan a vacation that isn't too far away so that the gas tab won't be hard to manage. Camp out rather than renting motel rooms. Kids love camping and you can usually take the family pet along as well. Or check on motels that rent by the week to save a little. Shop at a local grocer and keep foods in a cooler with ice to save money on dining. Plan on a couple of nice meals during the trip but cook your own food otherwise. When eating out, choose to have breakfast rather than dinner, since breakfasts are usually much cheaper.
For entertainment there's swimming, hiking, biking and fishing. Or ride into town and check out the scenery, museums and parks. Many museums are free to enter or have minimal fees. National parks often have films and other events that are free. During the summer many movie theaters show G-rated films on weekday mornings for a very minimal cost. Three or four dollars generally covers the movie, a drink and small popcorn.
If there are no kids going along on the trip plan a totally different itenerary. Camping is still a good choice or get a low-budget room for a week. You can also arrange to stay with friends, if possible. Long strolls on the beach, a picnic in a park or just bird watching can be a real thrill to some couples. Other ideas for entertainment that are appreciated more by adults than kids are visiting large libraries, touring historical towns, viewing famous cemeteries, site-seeing old and unique buildings or going for a long drive in the mountains. And civic centers, found in most large towns, offer free use of the building to many different organizations. During your own vacation the civic center could be sponsoring a free art show, sports event, food-tasting presentations, coin or stamps shows or any number of interesting displays.
The question as to whether or not GOD exists is a question which has many different answers. If perception truly is reality. That is the way in which one perceives the world is the vantage point from which one will see
the world. So if you are a Christian for however long during that time you will see the world as a Christian. Or Atheist, whatever have you.
But, if perception truly is reality if everyone was born with no concept of a “GOD”, “heavens” ,”hell” no concept of the possibility of an afterlife would “GOD” not cease to exist in the first place? Can something exist that no one has no knowledge of and does not believe in?
It would stand to reason in my opinion if no one believed in “GOD” it could not exist. For the “GOD” machine is very much dependent on believers. “GOD” itself in the logical sense, in a more pure sense has no need for followers, it is, as it is with “GOD”. It does not need worship from humans or to feel secure in the fact it knows that we know of its existence. After all, humans for all purpose's have no empirical physical evidence “GOD” exists. Why would such a supreme entity, being need self assurance let alone assurance of it's own greater intellect, supremacy from mere mortal humans? Such then could not be a very powerful “GOD”, certainly not very sure of itself. Such a “GOD” would need it's own psychologist.
If “GOD” however, does exist it certainly does not need religion and is completely separate from this notion about belief in “GOD”. Christianity in of itself logically is one of the worst religions to follow on the planet, because it's setup is not determinate unto truth but onto conveniences. If something cannot be explained it just smiles and suggests that is beyond the capacity of a mortal to understand the reasoning. And at the very same time if something can be explained through rational human thought, logic, experimentation, scientific and mathematical theory, this too is still an extension of the one called “GOD”. Is this not extremely convenient? To have both possible scenario's already with a solution that is open ended. It's not genius but it is rather clever in it's setup.
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Homemade lasagne tastes great when you have a lot of time at your disposal. However, sometimes, semi-homemade lasagne is the only option available when you are in a rush to prepare dinner on time for your family.
Green Pepper & Mushroom Spaghetti Sauce by Del Monte is just one of many delicious sauces made by Del Monte. When my husband and I were out shopping for ingredients to prepare lasagne, we noticed this brand of spaghetti
sauce that we had not yet tried. I would have preferred settling for just a mushroom sauce, but my husband convinced me to give this sauce a try.
Cost
It cost just $0.88 for a 751g (26 ½ oz) can which provides 6 servings. That makes Green Pepper & Mushroom Spaghetti Sauce by Del Monte very affordably priced.
Taste
I do not usually like the taste of cooked green peppers, so I was dubious about trying this spaghetti sauce once the lasagne was prepared. But, I was pleasantly surprised. The green peppers had been chopped up finely, while the mushrooms were sliced. I could still detect the green peppers, but the taste was not too strong. The sauce was also sweet, which I liked.
Nutrition
It is good to know that Green Pepper & Mushroom Spaghetti Sauce by Del Monte uses only natural ingredients and that it does not contain any artificial flavours or preservatives. There are 80 calories in every 125g serving of spaghetti sauce. There is no saturated fat or cholesterol in the sauce. But the sodium content is 490mg, or 20% of a person's recommended daily allowance, which is rather high. The dietary fibre content is high at 3g per serving and there are 10g of sugar and 2g of protein in each serving.
From what we can see, this is a low fat, high fibre food. The only downside is the fact that the sodium and sugar content is high. This would make Green Pepper & Mushroom Spaghetti Sauce by Del Monte unsuitable for people with high blood pressure or diabetes.
Recommendation
Behold, the KFC Double Down sandwich. It is, if you really want to know, two slabs of fried chicken intersliced with two pieces of bacon, two slabs of cheese, and the Colonel's “special sauce.” It comes in the form of a sandwich, with the fried chicken where the bread used to be. It's sort of hilarious. It's sort of perfect. And then it'll probably make you vomit….
Did you notice? How in one pseudo-food item, you are consuming not one, not two, but the mutated, chemically injected flesh/byproducts of fully three different distended, liquefied, industrially tortured creatures? Feel the love, pitiable animal kingdom.
You got your chicken-like creature, your pig-like creature, your dairy cow-like creature, all wrapped in a $5 fistful of nausea, ready to strangle your heart and benumb your brain. God knows in the “special sauce.” Maybe some sort of fish byproduct, just to round it all out. It's like a wild kingdom in your mouth! It's like a toxic zoo in your colon! It's like a suicide note from what's left of your brain! “If you eat this, you are a complete and total idiot, and we're through. Signed, You.”
Let us now add a shred of wary perspective. For well do I know this horrible crapbucket of chyme joins a very long list of fast-food nightmares you should never put anywhere near your mouth, unless you deeply hate yourself and give a damn anymore, and you want to die fat and stupid and smelling like that rotting thing you found in your rain gutter.
What's more, some fast food companies are trying, at least a little, to respond to the call for slightly healthier foods, adding salads and fruit and grilled chicken breasts to their menus, even though every single one of those items is just as jammed with chemicals, preservatives, synthetic flavorings and high-fructose corn syrup as the rest, and all the “healthy” meat products are still raised on the most execrable, environmentally rapacious industrial feedlots imaginable. But hey, it's something, right?
Further, some argue that it's a bit disingenuous to blame the junk food purveyors for all the obesity, cancer, impotence, bad skin and colonic pain in the land. After all, the undereducated masses love to eat this garbage, right? KFC test-marketed this Double Down death bomb for months, to (presumably) great effect.
Of course, it's sort of a foregone conclusion, a rigged game. This vile meatwich is crammed like a grenade with sodium, sugar, fat and chemicals. Ergo, the testers, presumably people with taste buds devastated by years of cramming similar compost into their guts, thought it was pure nirvana. And then their colons exploded.
Had KFC actually tested it on people who eat real food every day, folk who have not touched fast food in years, whose systems are strong and fully recovered and in whose bodies blood flows unobstructed, had KFC dared any genuinely healthy human to take a bite, you can bet they would have heard, and smelled, a slightly different reaction.
Maybe it's all a silly, futile argument, a fool's game to point up the obvious evil of such products. These items are legion. They just keep right on coming. more, it's just capitalism at work. It's about giving the people what they want, right?
And if they really want it — if, deep down, most humans sense this garbage is hugely unhealthy, that it's a form of slow poison and there are far better and wiser options out there — well, you do what companies like KFC, Coca-Cola, Kraft, McDonald's and all the rest have done since the dawn of the free market.
You convince the less educated and the gullible that they are wrong, that this crap is actually a good value for your family, nutritious and safe to feed to children, even as you manufacture all the flavors, smells and meat-like textures in a giant lab and sell truckloads of the crap to the poorer classes, until they get fat and sick and die. Meanwhile, you employ adorable cartoon characters and bright, funny mascots to lure in the next generation, to keep the cycle going.
Do I have that about right, Mr. KFC exec? Did I miss anything? Can you hear me down there, what with all the flames and the screaming?
This piece was originally published at the San Francisco Chronicle's SFGate, here.
Mark Morford is the author of The Daring Spectacle: Adventures in Deviant Journalism, a mega-collection of his finest work for the SF Chronicle and SFGate. Get it at daringspectacle.com or Amazon. He recently wrote about the Texas Board of Education, sex rehab, and what it's like being part of the evil liberal conspiracy. His website is markmorford.com. Join him on Facebook, or email him. Not to mention…
[Photograph: Caroline Russock]
All of you fried chicken traditionalist out there take warning: This is not a typical Southern fried chicken recipe. There are ingredients and techniques within this recipe for Northern Fried Chicken from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg that will go against all previous fried chicken notions.
Now that we have that out of the way, let's get down to the genius and timeliness of this recipe. In the week following Easter folks are always looking for creative uses for their leftover eggs, but this recipe addresses another holiday leftover: Passover matzo. The Bromberg Brothers' fried chicken is coated in a mix of matzo meal and flour, which gives it a crust that is worlds away from your typical fried chicken. It's lighter and crisp in a way that brings to mind a cornmeal crust. Using egg whites to adhere the coating to the chicken ensures that the crust stays put, even if your chicken sticks to the bottom of the frying pan. The last bit of atypical preparation is sprinkling the hot chicken with the Bromberg's Fried Chicken Seasoning once it comes out of the fryer. Since the coating is not seasoned at all, this post-fry application of the Old Bay-like spice mix is where the majority of the flavor comes from.
So, there you have it: Northern Fried Chicken thought up by two French trained Jewish boys from New Jersey. This fried chicken was like no other recipe I have ever attempted at home, or eaten out for that matter, but it was really tasty. On the scale of making fried chicken it all that time consuming since there was no need to soak or preseason. All and all, pretty good, and even better when served with some honey as the Brombergs recommend.
As always with our Cook the Book feature, we have five (5) copies of Bromberg Bros. Blue Ribbon Cookbook to give away this week. Enter to win here »
- serves 4 -
Adapted from Bromberg Bros.Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg.
6 cups soy oil
1 (3-pound) chicken, cut into 8 pieces (2 legs, 2 thighs, 4 breast pieces)
4 egg whites, whisked
1/2 cup matzo meal
1/2 cup all-purpose flour
1/4 teaspoon baking powder
Perfect Roast Seasoning (recipe follows)
1 teaspoon Fried Chicken Seasoning (recipe follows)
Mexican honey (or any honey you prefer), for serving
1. Fill a massive pot with about 3 inches of oil. Heat the oil over medium-high heat until a deep-fat thermometer reads 375°F.
2. Rinse the chicken pieces and pat dry with paper towels. Place the egg whites in a large shallow bowl. In a separate shallow bowl, combine the matzo meal, flour, and baking powder. Dip each chicken piece in egg white and let excess drip back into the bowl. Next press each chicken piece into the matzo mix and tap off excess.
3. Working in 2 batches, if necessary, fry the chicken until dark golden, about 10 minutes for white meat and 13 minutes for dark meat. Transfer to a paper towel-lined plate. Sprinkle immediately with the perfect roast seasoning, then coat the pieces with the fried chicken seasoning. Serve with gravy if you like, and honey, for dipping.
- makes about 2/3 cup -
1/4 cup plus 2 tablespoons kosher salt
3 tablespoons freshly ground black pepper
1 1/2 teaspoon dried thyme
Combine the salt, pepper, and thyme, and store in a covered container.
- makes about 3 tablespoons -
2 teaspoons hot paprika
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper
Combine the paprika, salt, garlic powder, onion powder, parsley, basil, and cayenne
pepper, and store in a covered container.
Favorite this! (9)
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Never thought my freedom to snap a pic outside would be something I would take for granted.
Screw the blog spam, The original has most of them with descriptions all one page.
http://www.boston.com/bigpicture/2008/09/recent_sc …
http://3.bp.blogspot.com/_g-tViu31MMs/SmZe9bo9qjI/ …
In case you're wondering, I went with these guys: http://www.koryotours.com/ Definitely suggested to go at least once… =)
Yes, we had guides at all times, so obviously these were deemed OK; but still mind-blowing.
http://www.vbs.tv/watch/the-vice-guide-to-travel/v …
this man bribes his way into North Korea from china and films this bizarre journey
this video is a 10/10 its unbelievable.
You'll get and be able to actually experience the place
<—-American living in South Korea
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Guest Passes let you share your photos that aren't public. Anyone can see your public photos anytime, whether they're a Flickr member or not. But! If you want to share photos marked as friends, family or private, use a Guest Pass. If you're sharing photos from a set, you can create a Guest Pass that includes any of your photos marked as friends, family, or private. If you're sharing your entire photostream, you can create a Guest Pass that includes photos marked as friends or family (but not your private photos). Learn more about Guest Passes!
Learn The Science Of Taking Great Landscape Photographs With Any Camera And A Few Basic Accessories With This $19.95 216-page EBook(R)!The Science Of Great Landscape Photography.
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Add to del.icio.us Digg this Post to Furl Add to reddit Add to myYahoo!Excellent photos as close as you were it's a wonder mama didn't land on your head and peck you to pieces.
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