((°}

"1. It makes me feel cleaner. 2. Are you saying I’m dirtier than you are, because my vagina has naturally occurring hair? Hair that wicks bacteria and odors out of my vagina? 3. If you have hair in your vagina, you should see a doctor. The word is “vulva.” 4. Stop trying to make “vulva” happen. “Vulva” is never going to happen. 5. As a man, I can tell you: it’s a hygiene issue. I just prefer to be with women who take care of themselves. 6. When is this going to end?  In three years, are we going to have to wax off our eyebrows or be told we’re dirty hippies now?  “First they came for my pits, but I said nothing.” 7. Way to devalue the Holocaust with your bullshit rich white feminist non-issue.  You want to know about real suffering? Each one of my fingers and toes was pulled out by the roots and used to create a crown for an evil prince, which he wears while executing women who have spoken in public. 8. Why does no one talk about the Holocaust which Israel perpetuates on the Palestinians every day? 9. SHUT UP, #8. 10. I wax because I like the way it feels, not because of men. 11. You prefer the way it feels to have hot wax spread on your body’s most sensitive area, then yanked off in hairy strips? 12. You get used to it. 13. I’ve never gotten used to it. Nor have I ever gotten used to making a less-affluent woman touch my taint for fifty bucks. 14. Fifty bucks?  I pay eighty plus tip!  PM me the address! 15. You should just get lasered. 16. Yeah, and then apply a poultice of caviar. 17. Get a Groupon! 18. Groupons are destroying small businesses. 19. I’m a man, and society tells me to shave my face every day. 20. You can SEE YOUR FACE. You don’t have to brace one foot on a slippery tub and gingerly scrape your outer labia and then spend a week trying to dig out your ingrowns with a Tweezerman. 21. No, but really, I do it for myself, not for men, and feminism is about choice, and this is my choice. 22. Feminism is not about choice, it is about achieving radical gender equality. Maybe you should get back together with Trey. 23. Oh, excuse me, I didn’t know there was a High Council Meeting about what I was allowed to do with my pubic hair.  When do we get to take off our wigs and pointy shoes and learn how to poison children? 24. Do you think Gloria Steinem waxes? 25. I don’t know!  I could go either way. She’s so stylish and inspirational.  Those incredible glasses and shift dresses. 26. Can we agree that the actual litmus test of feminism is whether or not you would ask Gloria Steinem if she has pubes? 27. I’m old as dirt, and I can tell you: time will resolve this whole issue for you, sooner than you think. I have about four hairs left down there, and I’ve given them names. 28. Look, it’s nothing personal, I just hate getting hair in my teeth, so if a lady isn’t waxed, I hand her my dull Gillette, point to the bathroom, and tell her I’ll be ready to rock her world when she’s sorted that whole thing out. 29. I am a lesbian, and I eat more pussy than you could ever imagine in a thousand years of fapping to fake lesbian porn, and if you’re getting hair in your mouth you’re doing it wrong. Are you, like, dabbing at the mons with your tongue, or something? 30. I am also a lesbian, and I give amazing head, and I could probably collect all the hairs I’ve ever gotten in my teeth from it and thread them on a loom to make a decorative wall hanging of Emmylou Harris. Wax that shit. 31. I’m Paleo, so I believe that accidentally eating pubic hair is natural, and certainly better than ingesting grains and legumes. But you still absolutely need to shave your legs, because women with hairy legs are disgusting. 32. You know, you can get hair in your teeth from going down on dudes, too. 33. Not really. 34. Yeah, that’s not the same.  Because dicks go UP, right, out of the hair. 35. Honestly, I just hate it when I have my period and it gets all matted. 36. THAT DOESN’T HAPPEN TO ME BECAUSE I USE A DIVACUP WOULD YOU LIKE TO KNOW MORE CAN I TELL YOU MORE ABOUT MY DIVACUP ANYTHING BAD YOU’VE HEARD IS A LIE FROM TAMPON COMPANIES 37. It’s amazing how literally every woman used to have pubes, and no one shrank away in fear. 38. Well, Ruskin. 39. Oh, right. Ruskin. Or is that apocryphal? 40. It’s because now women expect oral sex, so they’ve had to improve their grooming standards. 41. Excuse me? Why does every generation assume they invented eating pussy? When my husband returned from the Crimean War, the first thing he did was flip my dress up and go to town on me, and I looked like an upside-down Troll doll. 42. Men who want women to be hairless are pedophiles. You can tell I can menstruate and hold political office and see R-rated movies because I have a soft, fluffy bush. 43. Only a pedophile would say that a grown-ass woman with a naked snatch looks like a baby. 44. ladies i think u and your hairy pussies are beautiful send me pics i am real man who appreciates real lady 45. This thread has been closed for review by a moderator." - ((°}

Grazie :-) - Emma Woodhouse

"For nearly thirty years, a phantom haunted the woods of Central Maine. Unseen and unknown, he lived in secret, creeping into homes in the dead of night and surviving on what he could steal. To the spooked locals, he became a legend—or maybe a myth. They wondered how he could possibly be real. Until one day last year, the hermit came out of the forest" - ((°}

LauraD, non ti ho messa in copia ma sappi che ti ho pensata: ecco il vero dinamite bla delle nostre storie - ((°}

(il resto del'articolo leggetevelo, perché merita non molto ma moltissimo) - ((°}

dagli torto - ((°}

"In May 1947, LIFE magazine devoted a full page to a picture taken by a photography student named Robert Wiles. The photograph is extraordinary in several ways—not least because it remains, seven decades later, one of the most famous portraits of suicide ever made. Along with Malcolm Browne’s 1963 image of a self-immolating Buddhist monk and a small handful of other photos of men and women seen before, during, or after their own self-slaughter, Wiles’ picture graphically and unforgettably captures the destruction—both literal and figurative—that attends virtually all suicides. The woman in the photo was 23-year-old Evelyn McHale. Not much is known of her life, or of her final hours, although countless people have put enormous effort into uncovering as much about the troubled, attractive California native as they possibly could. For example, the tremendous visual-culture blog Codex 99 has a solid discussion of her life and her suicide. But even that examination of her history and her death feels somehow lacking—not because the Codex post is weak, but because Evelyn left behind so little to hold on to. In the end, there is not even a gravesite; she was cremated, according to her wishes, and no marker or tombstone exists. [Visit writer Lauren Anne Rice's Pubslush page to learn about her research into the full story of (in Lauren's words) "Evelyn, her family, and her twenty-three years alive."] But beyond the mystery of Evelyn McHale’s life and death, there is the equally profound mystery of how a single photograph of a dead woman can feel so technically rich, visually compelling and—it must be said—so downright beautiful so many years after it was made. There’s a reason, after all, why she is often referred to as “the most beautiful suicide”; why Andy Warhol appropriated Wiles’ picture for his Suicide: Fallen Body (1962); why once we look, it’s so hard to look away. In Wiles’ photo, Evelyn (it doesn’t feel right to refer to her as “Ms. McHale”) looks for all the world as if she’s resting, or napping, rather than lying dead amid shattered glass and twisted steel. Everything about her pose—her gloved hand clutching her necklace; her gently crossed ankles; her right hand with its gracefully curved fingers—suggests that she is momentarily quiet, perhaps thinking of her plans for later in the day, or daydreaming of her beau. (Here, again, the Codex 99 post provides insight into her final hours, and maybe her final thoughts.) For its part, LIFE magazine captioned the picture with language that veers strikingly from the poetic to the elemental: “At the bottom of Empire State Building the body of Evelyn McHale reposes calmly in grotesque bier her falling body punched into the top of a car.” A single paragraph, meanwhile, describing how the scene came about is at-once unsentimental and elegiac: On May Day, just after leaving her fiancé, 23-year-old Evelyn McHale wrote a note. “He is much better off without me. . . . I wouldn’t make a good wife for anybody,” she wrote. Then she crossed it out. She went to the observation platform of the Empire State Building. Through the mist she gazed at the street, 86 floors below. Then she jumped. In her desperate determination she leaped clear of the setbacks and hit a United Nations limousine parked at the curb. Across the street photography student Robert Wiles heard an explosive crash. Just four minutes after Evelyn McHale’s death Wiles got this picture of death’s violence and its composure. This is not the place to delve into the deep, troubling universe of suicide, with all of its attendant pain, grief and lingering, unanswerable questions. But for a single moment, we can look one last time at Evelyn McHale, and remember her. Even if none of us ever knew her. Even if we’ll never really know what pushed her off the building. Even if she’s long, long gone, and never coming back. __________________" - ((°}

non mi offende e anzi ti chiedo scusa. credo sia chiaro non fosse mia intenzione - ((°}

A horde of screaming middle-aged wrestling fans gathered one Saturday evening in April at the Smoothie King Center in New Orleans to celebrate professional wrestling’s Hall of Fame induction ceremony. The world’s most popular fake-sport organization, World Wrestling Entertainment doesn’t maintain a brick-and-mortar Hall of Fame — no bronze plaques to commemorate its greats (the Ultimate Warrior, Superfly Jimmy Snuka), no interactive widgets to teach young fans storied techniques (“the camel clutch,” “the piledriver”). Instead, once a year, W.W.E.’s former stars relive their glory together, on a stage, face to face with thousands of their most fervent admirers. Throughout the preceding week, these fans traipsed up and down Bourbon Street until 2 a.m., screaming the names of their favorite wrestlers into the night. Now they wore fake championship belts and chanted ecstatically as retired stars strutted by in big ‘n’ tall tuxedos and sequined gowns. A deafening “hoooe!” greeted (Hacksaw) Jim Duggan; (Nature Boy) Ric Flair earned a high-pitched “woooo!” Hulk Hogan, who arrived in a black suit, black bandanna and yellow wraparound shades, sent hundreds of so-called Hulkamaniacs into a fit of rapture. This year’s gathering was devoted, in part, to the induction of Jake (the Snake) Roberts. During his prime, from the mid-’80s to early ’90s, Roberts, a lithesome 6-foot-5, was often joined in the ring by Damien, his pet Burmese python, which he carried in a canvas sack. His signature move was the ghastly DDT, which required him to grab his opponent into a front face lock and then fall backward, driving the victim’s head into the mat or the arena’s concrete floor. Roberts would then place Damien atop his stunned foe’s chest, his face contorted in a menacing taunt. “You don’t play around with people like me,” he was fond of saying, “because people like me don’t play.” Roberts was a first-rate entertainer and, despite the scripted nature of his sport, a gifted technical wrestler. But like many of his contemporaries, he had a difficult time walking away from the limelight. After his career petered out in the late ’90s, he performed sporadically at events in Europe until he hung up his snakeskin boots for good in 2011, at 55. But Roberts was miserable in retirement; he missed traveling the circuit with his buddies and performing in front of tens of thousands of fans. His use of pills, alcohol and cocaine, once recreational, turned into feverish addictions. He became depressed. He and his children barely spoke. All the while, Roberts suffered from debilitating pain. “I couldn’t squat down, I couldn’t get down on my hands and knees,” he told me. “I weighed 308 pounds. My daily workout was a crack pipe and a six-pack.” He holed up in a small home in Gainesville, Tex. The wrestling world kept its distance. Two years ago, Roberts received an unlikely phone call from Diamond Dallas Page, one of his best friends from the circuit. Page had become an oddity even among wrestlers. He successfully used his own form of yoga, which he combined with more traditional strength-building exercises and calisthenics, to repair his injured spine and return to the sport an unlikely champion at 43. Page, who once wrestled in a purple vest and sported a long greasy mullet, now wore his hair closely shorn and traveled the country promoting what he called D.D.P. Yoga. He had already helped Shawn Michaels, a three-time world champion and one-half of the ’80s tag team the Rockers, use D.D.P. Yoga to manage his chronic back issues. Chris Jericho, a six-time W.W.E. champion, declared that D.D.P. Yoga had healed his herniated disc. Jerry Brisco, a 67-year-old W.W.E. Hall of Famer, said that Page’s yoga had done nothing less than help him “reclaim my life.” At least 40 current W.W.E. wrestlers swore by the program. Continue reading the main story Over the phone, Page suggested that Roberts give yoga a try, too. “I was like ‘O.K., Dallas, O.K.,’ ” Roberts says. “I was trying to get off the phone so I could go pick up my drugs.” But Roberts eventually acquiesced, and within weeks he was attending daily sessions in Page’s Atlanta home. Page monitored his progress every day and posted inspirational clips to YouTube. Within a couple of years, Roberts had sobered up and lost weight; his body, once soft and inflexible, was lean and limber again. Roberts, who is 59, walked to the lectern that April evening in a custom-made tuxedo with cobra insignia on the pocket flaps and lapels. He pounded furiously on his chest as the crowd exploded into a chorus of “Jake! Jake! Jake! Jake!” During his acceptance speech, Roberts acknowledged the detours his life had taken. “I walked away from the responsibilities of raising a family because I fell in love with something called wrestling,” he said. “I was a rotten son of a bitch. . . . And then all of the other problems start flooding in, man. Drugs and alcohol. Because you want to medicate the pain.” The Smoothie King Center had fallen silent. - ((°}

"In questi giorni abbiamo scoperto dalle cronache dei quotidiani regionali di avere perso due anni di tempo a congetturare su natura e caratteristiche di un piano di sviluppo immobiliare che non esisteva e, se fosse esistito, era inapplicabile. Parlo del piano della Qatar Holding per l'espansione della Costa Smeralda, al centro delle cronache dall'estate del 2012. Due anni di cazzate, due anni di tempo perso inseguendo il nulla. Due anni di inchieste e presunti scoop di giornali, di inviati di telegiornali nazionali e internazionali mobilitati, di riflessioni di economisti e sociologi, di richieste di chiarimenti su un intervento annunciato con le fanfare ma mai presentato ufficialmente; due anni di visite di Cappellacci ad Arzachena, per rivendicare petto in fuori che questa era la grande occasione e a favorirla era stato lui coi suoi viaggi a Doha: "le sintesi emozionali", le chiamava; due anni a chiedere che uno dei presunti progettisti venisse in Comune a presentare le carte della salvezza e poi, quando la richiesta è stata accolta, il progettista ha affermato la necessità di fare spazio ai pescherecci nella Marina di Porto Cervo, peraltro in mezzo ad una esposizione tra le più confuse mai risuonate nell'aula consiliare di Arzachena. Oggi, parrebbe che quel piano di sviluppo che avrebbe accresciuto la nostra ricchezza di 51 euro all'anno sia carta straccia. Dimenticatevelo. Ma come potete dimenticare, se non si è parlato d'altro per due anni e su questo nulla ci sono state costruite campagne elettorali? Ma non vi sentite presi in giro? Ma lo capite che sulla visita di un sindaco su uno yacht di un arabo ci si può costruire qualunque romanzo? Quando io ed altri manifestammo le nostre perplessità su un progetto vago ma nella sua indefinitezza inapplicabile, un assessore comunale si meravigliò dichiarando di non avere "compreso questa ostilità pregiudiziale". Ma come, avremmo dovuto stare zitti e favorevoli a prescindere a qualcosa di sconosciuto? Un imprenditore serio, se serio è, si presenta in Comune e mostra alla popolazione quel che vuole fare, mostrando alla luce del sole elaborati e studi. L'Aga Khan, che era un imprenditore serio, così faceva. Gli incontri top secret servono a poco, se non ad alimentare sospetti.  Cosa c'è da nascondere? Adesso attribuiscono ad un altro emiro della popolosa tribù del Qatar la volontà di delineare un nuovo modello di crescita. Parrebbe, perché di virgolettati non ce ne sono e tutto poggia su quanto riferito da qualche testimone presente all'incontro tra il sindaco di Arzachena ed uno dei capi della Qatar Holding. Niente cemento, dicono. Però bisogna aspettare il nuovo piano paesaggistico. Scusate, ma se di altro cemento non ce n'è a cosa serve attendere il nuovo Piano? Tra due anni, saremo punto e a capo. E saranno stati altri due anni persi ad aspettare il tredici al totocalcio senza avere proposto alcunché. Ecco, proporre. Martedì ho letto l'intervista del sindaco di Arzachena Alberto Ragnedda a La Nuova sul bilancio dei primi due anni di mandato, qualche pagina dopo la cronaca (apparsa lo stesso giorno) sull'incontro a mollo con uno degli emiri Interrogato su quanto fatto in questi due anni dalla sua amministrazione, "Il super manager" (cito testualmente dall'intervista) ha ricordato quale primo successo la rete wifi in piazza, poi l'ampliamento del palazzo comunale e il trasferimento della Geseco in Comune. Ragnedda lo conosco da anni, è un ragazzo per bene e capace. Ma io non posso credere che il sindaco del mio paese ponga in testa alla lista dei risultati raggiunti una scatolina per diffondere la rete internet in piazza, affinché qualche annoiato turista si balocchi col telefonino non trovando altre attrazioni degne di nota nel centro storico. La mia rete wifi domestica è aperta e accessibile a tutti, per chi ne fosse interessato. Ma non la pongo tra le grandi conquiste della mia vita." - ((°}

(almeno abbiamo evitato gli ennesimi ennemila metricubi di cemento con la scusa dei soldi, dei posti di lavoro e anche di stocazzo, via) - ((°}

dipende. che fotocamera? - bgeorg

(sigh) - ((°}

qualche anima buona ha suggerimenti sul da farsi? (percoolaggio ammesso nei limiti della decenza, ché sono un'anima senzibbole) - ((°}

Alessio, nel mio caso no: torno alla pagina dov'ero prima, e mi capita da siti affidabili (guardian, nyt) - ((°}

due (o più) fetish in uno - ((°}

bbc, ma metticene altri due o tre di hashtag - ((°}

goloso come sono, anche solo per fare una casetta di un piano in scala 1:10 ci metterei più di quanto ci stanno impiegando per la salerno-reggio calabria - ironicmoka

LOL, anzi, GNAM :D - ((°}

"It’s just after sunrise in the yeasty warmth of The Earth’s Crust bakery, and Tom van Rooyen is pulling 25 sourdough loaves out of the ovens. The loaves have been quietly rising all night, before being baked for about 35 minutes, and now their distinctive, slightly sharp aroma – freshly baked bread, just out of the oven – is wafting into my nostrils. Sourdough bread is never cheap – it takes too long, demands specialised skills to make – but once you try it, you may get hooked. Baked in rough-looking globes, unlike the neat rectangles of factory made bread, it has a chewiness, a flavour, a satisfying depth to it that Mother’s Pride or Wonder Bread couldn’t begin to compete with. Toasted, it is comfort food in abundance. And even stale – which doesn’t happen quickly – it’s still good to eat. What’s more, there is growing evidence to suggest that for people suffering from gluten sensitivity, proper sourdough bread may be more digestible than our square factory loaves. I’m a devoted, if slightly hit-and-miss baker myself, but I’ve never had the courage to try sourdough. But later on, back in my own kitchen, I determinedly arm myself with Dove’s Farm wholemeal rye flour, new scales, and an oven thermometer. I’m determined to learn how to bake this wonderful bread for myself. Origins and symbolism But just what is sourdough? Is this the original risen loaf? We shall never know exactly. What we can say is that for several thousands of years after the first farmers planted the first fields of grain - the einkorn and the emmer. These grains were eaten crushed and mixed with water into a simple porridge, or else baked as flatbread on a hot stone. Egyptian tombs contained models of aspects of daily life to be taken into the afterlife including model of a bakery. Photograph: Alamy And then some baker, somewhere, around 6,000 years ago, noticed that the flour and water mix he’d left lying around forgotten was doing something odd. It was bubbling, fermenting; it was expanding; it looked off. It smelt a bit funny. He stuck it in the oven nonetheless – waste not, want not – and became the first human being to sniff that wonderful aroma: the smell of baking bread. The taste and texture were different too: his bread was chewier, it had a more interesting flavour. Perhaps he began experimenting himself; maybe he told other bakers. But however it happened, the new baking technique caught on, was developed, and gradually spread all around Europe and the Middle East. This is the process known today as sourdough, in which a “starter” of combined flour and water is fermented over several days with regular additions of flour and water by the wild yeasts and lactobacilli naturally present in ground grain: this starter is then added to the baker’s dough, which is left to rise for several hours, and produces delicious bread full of holes, with a firm springy crust. The secret of this transformation? Gluten, a protein found in all forms of wheat, rye and barley. So satisfying was the new-style bread that over millennia it gradually took on quasi-religious status, a metaphor for nourishment, for harvest, for money, for life itself. Bread-making became an intrinsic part of village or small-town life, just as a wind- or watermill was a part of the local landscape. The farmer took his grain to the miller, who supplied the baker, who made the bread. Once the bread was baked, his big ovens were open for common use – a tradition that persists to this day in rural communities: I’ve eaten Christmas dinner in Spain, where the turkey was roasted in the local panaderia oven. Over the years other forms of yeast came into use as the basis for different styles of bread. Mass production problem But by the 20th century, the writing was on the wall for the local miller and baker. Reliable readymade yeast was now available for large-scale commercial baking, and the new roller mills, processing tons of grain at high speed, concentrated the processing of wheat in big central factories, sending thousands of small millers out of business. In 1961, scientists at the Chorleywood Flour Milling and Bakery Research Association Laboratories in Hertfordshire developed a new industrial process for the speedy mass production of bread, to complete the degradation of British bread. In the huge factories using it, bread could now be churned out in just three and a half hours flat, from flour to wrapped loaf, the long fermentation process cut to the bare minimum, to produce soft pappy bread with almost indefinite shelf-life. “I’ve kept a loaf of wrapped sliced bread for three months without it losing its squishy texture, or going mouldy,” Andrew Whitley told me. “That’s a defiance of nature: it’s an abuse of language to call it freshness.” In order to produce an acceptable loaf in the minimum of time, a whole arsenal of additives is necessary: among them extra yeast, extra gluten, fat to improve crumb softness, reducing agents to help create stretchier doughs, soya flour to add volume and softness, emulsifiers to produce bigger, softer loaves and retard staling, preservatives - to extend shelf-life, and any of a wide variety of enzymes, legally defined as “processing aids” which do not have to be declared on the label. As a 1974 Technological Assessment Consumerism Centre report put it: “British bread is now the most chemically treated in western Europe.” The giant bread-making businesses plant a weighty carbon footprint on the earth, with their networks of industrial plants, depots and long-distance haulage; compare this, suggests Joanna Blythman in her book What to Eat, with a local bakery supplying its local area, often using flour milled in a local mill. To our shame, we have now exported the Chorleywood process all over the world. Baking guru Julia Child remarked memorably “How can a nation be called great if its bread tastes like kleenex?” What is the impact on our health of bread produced in this way? As an epidemic of diabetes sweeps the west, gluten sensitivity also appears to be on the rise. There are no reliable statistics for gluten sensititivity, but one estimate put it as high as 18 million people in the US alone. And the figure is certainly rising, if the current boom in gluten-free everything is anything to go by. Gluten sensitivity Moreover, the incidence of coeliac disease – the most extreme form of reaction to gluten – has been surging over the last few decades. In a 2009 study published in the journal Gastroenterology, researchers studied the blood of 10,000 people from 50 years ago to that of 10,000 now: they found that the markers for full-blown coeliac disease had increased by 400% in that time. A conservative estimate suggest that one in 100 of us has the disease. And hundreds, thousands, probably millions more are gluten-sensitive to the point where it is giving them serious health problems: the exploding figures for IBS, for Crohns, for every variety of digestive woe, too, are suggestive. Is it significant that factory-made bread has extra gluten added, and the western diet today is awash with gluten-containing wheat? When my youngest daughter was being tested at Great Ormond Street Hospital for possible coeliac disease, the doctors handed me an enormous list of wheat-containing products to be strictly avoided – not just the obvious breakfast cereals, sandwiches, cakes, biscuits, pasta and pizza, but rye crackers. sausages, soya sauce, bouillon cubes, modified food starch (present in many baby foods), some made-up soups and sauces, and the TVP (textured vegetable protein) beloved of vegetarians. Hardly surprisingly, there’s a growing school of opinion today that considers all grains toxic to human physiology, responsible for a whole slew of maladies from coeliac disease through autism, diabetes and cancer to Alzheimer’s. Moreover 10,000 years, they say, isn’t nearly long enough for humans to have adapted to gluten. But like many others I find it hard to believe that the most important food in all our recorded history, so highly revered, and so widely eaten, could have been quietly poisoning us all the time. Is it not rather the staggering amounts of unfermented gluten people are now consuming, unmodified by the long fermentation process of traditional bread making, that are responsible? Sourdough health solution And what’s beyond doubt is that when people switch from supermarket to sourdough bread, they’re often delighted to find they can eat it without bloated belly discomfort. “We get people coming in who say ‘we can eat your bread without any problem unlike ordinary bread which just blows us up’”, says Alastair Ferguson, of Brighton’s Real Patisserie, who sells his own sourdough all over the city. In the long slow fermentation that produces sourdough bread, important nutrients such as iron, zinc and magnesium, antioxidants, folic acid and other B vitamins become easier for our bodies to absorb. Diabetics should note that sourdough produces a lower surge in blood sugar than any other bread: in a 2008 study published in Acta Diabetologica, subjects with impaired glucose tolerance were fed either sourdough or ordinary bread: the sourdough bread produced a significantly lower glucose and insulin response. In the sourdough process, moreover, gluten is broken down and rendered virtually harmless. In one small Italian study, published in the journal Clinical Gastroenterology and Hepatology, in January 2011, coeliac patients fed sourdough bread for 60 days had no clinical complaints, and their biopsies showed no changes in the intestinal lining. Nutrition therapist and yoga teacher Lisa Christie, 36, was instructed to go gluten-free for 30 days during the first session of her nutrition training course. “It was a revelation. I realised I’d always had low-level pain in my stomach and further down: it just stopped. And it was as if a veil had been lifted - my perceptions sharpened, and I had more energy. I’d always struggled to keep weight right too; - when I stopped gluten I started absorbing food properly again, and quickly reached a normal weight.” “I was still eating bread on and off, but then I was going camping with some friends, so I bought a big loaf of rye sourdough, and found that I could actually eat it with no ill effects. I found it a bit vinegary and odd at first, but pretty soon I developed a taste for it, and now I eat it all the time – I make my own from Dove’s Farm Organic Kamut flour. “Gluten sensitivity is one of the most common problems I see in my practice. Ditching commercial breads is a great step for anyone to improve health and wellbeing, and for many of my patients, restricting their gluten intake to properly-made sourdough bread – wholegrain wheat, rye, emmer or kamut – works really well.” Meanwhile the sales of sliced wrapped bread are slipping by the day – in 2012 we bought 31m fewer packets of them – and is it a coincidence that 32% of the bread bought in the UK is binned? Meanwhile the growing popularity of the famous Poilane pain au levain, on sale in upmarket stores, and the French chains of shops, Paul and Le Pain Quotidien are bringing sourdough to more and more new markets. The return of artisan bakers And while the supermarket bosses gloomily study dropping sales, the number of small artisan bakers cropping up around the country is growing slowly but steadily. “In 1976 I was going against the tide of history” says Andrew Whitley, the Cumberland baker who co-founded the Real Bread Campaign in 1990, “baking bread that took hours and hours in a wood-fired oven. It was assumed, at the time, that all small bakers were going out of business. Now proper bakery businesses are cropping up all over the country”. He welcomes the huge and growing demand for sourdough: “I don’t believe it’s one of those passing foodie crazes, like pomegranate seeds or burrata, the new upmarket mozzarella. I think lots of people will try it out because it’s the new thing, then they fall in love with its flavour and texture, and they find it much more digestible, much kinder to their stomachs.” Where I live - admittedly in the affluent south-east - I can buy properly-made sourdough bread at eight different shops within 10 minutes’ walk, three of them small artisan bakers which have opened within the last six weeks. Sourdough bakeries are springing up all over the country. One such is The Earth’s Crust, just three years old, launched by Tom van Rooyen and his wife Pavlina, from a garage in Laurieston, near Castle Douglas in south-west Scotland. “I’d been in catering, all sorts of jobs,” Tom told me, “but I’ve had a passion for bread for years, and we decided to take the plunge. We’ve started very small, just the two of us, operating from our garage, and we’ve never had our own shop: we sell at farmer’s markets, agricultural shows, and now we run breadmaking courses too which are very popular. We do three regular monthly farmer’s markets, local events, and we’ve built up a solid clientele of regulars. Since they only see us once a month, lots of our clients buy 10, 12 loaves at a time, and stash them in the freezer: sourdough bread freezes really well.” And with the rise of good bread also comes, hearteningly, the rise of the community bakery, returning bread to its old role at the heart of village life. In October 2008 Dan McTiernan and his wife Johanna launched The Handmade Bakery in Slaithwaite, in West Yorkshire, using the stone-bottomed pizza oven of a nearby Italian restaurant during off-hours, and making 12 loaves a day. Lacking the funds to equip their own bakery, they created a not-for-profit cooperative, the first subscription bread service in Britain, supported by subscription. Members commit to a loaf of bread a week, the bakery produces 1,500 loaves a day, and its adjoining cafe is a cheerful hub of local life, running regular courses in breadmaking. This pioneering venture has been widely copied. Supermarkets, meanwhile, are fighting back with their own “sourdough” in their inshore bakeries: it may look delicious – but it is likely to be ordinary bread to which as dash of dried powdered sourdough starter has been added. Amazingly, there is no legal definition of sourdough bread. But one way or another, sourdough’s future seems secure. Fancy trying your hand at making it? The artisan baker Bakery Bits, for example, supplies all the stuff you need: master-baker Richard Bertinet has produced two magnificent books, Crust and Dough, which both come with explanatory DVDs; try, too, the excellent River Cottage Handbook no 3 Bread by Daniel Stevens, or Andrew Whitley’s own excellent Do/Sourdough." - ((°}

La prima immagine mi ha ricordato la copertina di questo album: http://www.discogs.com/viewima... - Smeerch

"Jazz pianist Cecil Taylor was swindled out of a prize worth about $500,000 by a general contractor who befriended him while working on the house next door to Taylor's in New York City, the prosecutor's office said on Tuesday. Noel Muir of Uniondale on New York's Long Island, was awaiting arraignment on a charge of grand larceny in Brooklyn's criminal court on Tuesday morning, and could not be reached for comment. If convicted, he faces up to 15 years in prison. Taylor, who is known for his improvisational, percussive style at the keyboard, was awarded a prestigious Kyoto Prize by Japan's Inamori Foundation in 2013 and was invited to Japan to collect his prize at a ceremony last November. Noel Muir, a contractor who had done work for Taylor's neighbor, came with him, according to a statement by the district attorney in Brooklyn. While in Japan with the 85-year-old pianist, Muir, 54, provided the Inamori Foundation with the details of a bank account to which it could wire the prize money, the statement said. Muir said the name on the account was The Cecil Taylor Foundation. A wire for $492,722.55 arrived in the account two weeks after the ceremony. In fact, the account was under the name MCAI Construction, Muir's company, the prosecutor's statement said, and since then the account has been depleted. "The defendant befriended Mr. Taylor and won his trust," Kenneth Thompson, the district attorney, said in a statement, "which later made it easier for him to allegedly swindle this vulnerable, elderly and great jazz musician."" - ((°}

comunque siete senza cuore, a me la storia di taylor vecchiarello gabbato m'ha spezzato il cuoricino - ((°}

me l'ero persa (l'ho visto e sentito dal vivo cecilio, sentito per modo di dire, ho provato comunque) - Peppǝ

povero cecilio - ((°}

"Physics World article for end March 1992 Will editors of journals such as this in a few years' time be out looking for new jobs? Will a world, overrun with forests, only use paper for packing the potato crisps eaten by hungry hackers? Should you save this issue of Physics World as a possible collector's item? Experience with the ªWorld-Wide Webº (W3) global information initiative suggests that the whole mechanism of academic research will change with new technology. However, when we try (dangerously) to see the shape of things to come, it seems that some old institutions may resurface but in a new form. The change from paper to electronic form is essentially a change of timing. It will take the same amount of time to read a page of text, but to order a reference will take a few seconds rather than a few days. It will take the same amount of time to compose an article, but to search a library catalogue will take a few seconds rather than a few hours (including the trip to the library). The change in timing will affect the whole way we do work. Let us assume a scenario in which any note I write on my computer I can ªpublishº just by giving it a name, and making it available to the outside world. In that note I can make references to any other article anywhere in the world in such a way that when you read my note you can click with your mouse, and bring the refernced article up on your screen. Suppose the mechanism for making that link is as simple as you can imagine ± another couple of mouse clicks for example ± and suppose moreover that everyone has this capability. These are the assumptions of ªglobal hypertextº and it is generally supposed that this will lead to a tangled web of interconnected jottings representing the sum of human knowledge: Hofstadter's anthill at last. By selectively following links passed to me by friends, I can rapidly find anything I want to know. Modelling the real world with all its random associations, the ªwebº allows me to replace a day's worth of library visits, discussions over coffee and rummaging in filing cabinets with a dozen or so clicks with the mouse. Before we jump in and take this to pieces, let me assure the cynical that to a certain extent, this exists, and where it exists, it works. The W3 initiative at CERN and various other institutes has, along with a few similar projects, put together the infrastructure of network protocols and common software. It seems to be taking off, to judge from servers cropping up increasingly frequently, and readership of our own server doubling every other month. Even without global authorship, global readership of data provided by the few has been spectacularly successful. Almost all the data on the ªwebº is a window onto some other source, so it is not hand-crafted hypertext, but it still sells. (All the same, I can also assure you that as I write I am frustrated by my inability to embed into this article helpful links for you, gentle reader. Writing hypertext is more fun!). The web is still seen by most people as a global information system, and so it will be until the next generation of compatible hypertext editors come along. In this happy anarchy, two problems arise. One is that of collective schizophrenia. The bulk of human understanding may well develop two independent pockets of knowledge about the same thing. This can happen on a small scale, when one writes a document with the sinking feeling that one has written it before but can't find it. It can happen on a global scale when researchers on different continents investigate the same phenomenon, unaware of each other. To solve this, some global coordination is clearly required. However, centralised coordination is out of the question for an estimated 1014 documents. A number of people have started to make lists of resources on the network and have generally been swamped by its growth. The most spectacular success is the ªarchieº project which keeps a mammoth index of the names of almost all the files available in the internet archives worldwide. Even Peter Deutch, its instigator, admits that network information is likely to grow faster than his disks, and he will have to specialise. My own attempt to edit a hypertext encyclopaedia, in which pointers to network information sources are classified by subject, leaves me overwhelmed even now. As I looked around for people to help, I realised that I was looking for specialists in particular fields to look after them ± like specialised librarians. The bringing together of the provider of information and the enquirer, the ªresource discoveryº problem, is up for grabs in the networking community. Solutions, however, always centre on some idea of ªsubjectº. The keyword list, or vocabulary profile, of a document is used to route it to some specialised index which will note it, and direct enquirers to it. Whether you take the Dewy decimal system or the English language as a basis, there need to be centers of knowledge on particular subjects. So, at CERN, we keep pointers to information at other HEP sites. I'd like to do more of this. I'd like to maintain an eminently readable hypertext overview of the field, with links to more detailed discussions of specific areas, and eventually to the work of particular groups and individuals. I am not sure whether I would call the result an encyclopaedia, or a journal, or a library. The job-title ªcybrarianº has been suggested. However, I can tell you from experience, that it takes an incredible amount of time. The tasks of librarians and reviewers are not going to be usurped by academics in their spare time. As a simple example, let me take the CERN ªhomeº page. This is a page which the uninitiated user sees when he first types ªwwwº or ªtelnet info.cern.chº. This page must be simple, clear and informative. It must provide direct links to the most frequently used information sources (such as the online phone book), but still provide a structure which will give the reader a basis for his browsing further afield. The home page is only 23 lines on a terminal, and only one of hundreds of hypertext documents we maintain, but it is constantly under review and its format is the source of interminable debate. If this page takes so much effort, it is evident how much effort is needed to keep the whole web in good shape. The second problem which the information web faces really started with the laser printer. Before laser printers came around, you could tell something about the reliability of an article by its feel: handwritten scrawl torn off a spiral notebook never carried quite the authority of glossy typography. Nowadays, it all looks the same, elegantly Optima 10 point. The same will be true of networked information. It is true that individuals slip into new conventions for conveying formality or lack thereof. A lower case i for the first person gives electronic mail a ªhastilly scribbledº impression, not to mention the conventional faces on their side (:-) of internet news. As well as conventions, new ethics for electronic publishing are developing. However, one needs the equivalent of a refereed journal to convey authority. In the hypertext world, the actual physical distribution of data is not the issue here: it is the organisation. The feel of the paper of a document will be replaced by its registered name. A document registered under my personal authorship will not carry the same weight as one registered in the International Standards Orgnisation's catalogue of standards. I see the need for two organs: the newsletter and the encyclopaedia. An encyclopaedia will be an overall attempt by the knowledgeable, the learned societies or anyone else, to represent the state of the art in their field. An encyclopaedia will be a living document, as up to date as it can be at any time, instantly accessible. It will contain carefully authored explanations and summaries of the subject, as well as computer-generated indexes of literature. A reference to a paper from the encyclopaedia conveys authority and acceptance by academic society. A measure of a paper's standing maybe conveyed by the number of links it is is away from an encyclopaedia. The newsletter is a commentary on the changes in the field. A personalised newsletter can be generated automatically by looking for changes in the encyclopaedia and linked works. A user may effectively ask his computer each day, ªTell me anything new which has been linked to one of my favorite subjectsº. It may be possible to generate a newsletter largely automatically, but a human being does so much better. Especially this is true of the job of summarising in a review or contents page. I deliberately say ªan encyclopaediaº rather than ªthe encyclopaediaº. Another fundamental change will be the low start-up cost of publishing. Anyone can start a new encyclopaedia, and, if enough people refer to it, will be widely read, and quoted by society's established authorities. This allows for many encyclopaedias, even many parallel societies. Conventional science will have no hold on pockets of alternative ideas and, so long as innocent individuals are not misled, I see great worth in this freedom. Here we hope to see a market economy in information. The quality of an article is judged by its own contents, and by the quality of the articles to which it refers. There is therefore an incentive to refer to good articles, so the better articles will be most referred to, and most read. Authoritative sources will take care only to refer to reliable work, but deserving small journals can start and rapidly gain prestige. The many medium-size discussion groups of the internet news system provide a vehicle for bringing new sources quickly to light and establishing acceptance. These arguments convince me that publishing houses, far from being unnecessary, will be in for very exciting times. Their jobs and those of librarians seem to have merged into one as classifiers and reviewers of the world's knowledge. The practical issue arises of how to pay these good people. There is something distasteful about charging by the byte. The idea of freedom of information is sullied by a price tag on an icon, a taxi-meter ticking away on the corner of the screen. Also, it is difficult to find a general method for previewing a document so that one can see what one will get for one's money. How can one ascertain which documents were really read, or even then were actually useful to the reader? The clear advantage of this technique, however, is that the information ªmarketº becomes more real and more direct when real money is tied in at a low level. Payment by subscription, then, has its appeal. Just as one subscribes to a journal, or l gains the right to use a library, so one would subscribe to an information service. I pay not for the information I read but for that which I have available just in case. However, the power of global hypertext to represent knowledge lies in the unconstrained way links can cross boundaries between organizations, subjects, and continents. Following a link should ideally take under a quater a second not to disturb the train of thought. It should not be accompanied by questions about account numbers and credit ratings. Alternatively, the charging and the paying is done between organisations, over negotiating tables, behind the back of the poor researcher. Let a consortium of physics institutes commission an electronic journal, give it a budget and review it from time to time. Cross-licensing between societies so that, for example, members of the Institute of Physics will be granted access to chemical journals. Perhaps we can imagine an association of publishers which, operating like the Performing Rights Society, attempts to redistribute the money in a fair fashion. A mixture of such schemes may exist, and the market may decide which one works best. The market will be fierce, and enthusiastic amateurs will always be willing to compete where they feel a professional service falls below a an certain standard. The existing web gives a good feel for what is possible, using free information. Within high-energy physics, the web contains mainly user manuals, online help, phone books, discussion lists, announcements, news, the minutes of meetings and preprint lists. In other subjects, data range from catalogues of DNA sequences and chemical formulae, through poetry, prose and religious books to the weather forecast. Thanks to the spread of the Internet, this is available in most academic institutes (even, nowadays, in the UK). Already it shows us a more efficient way to pool our knowledge, while keeping up standards of freedom of information which academic world, and the Internet, have always promoted. PS: Mark -- This is rather longer than origianlly intended. I can certainly produce something shorter of course. The style is rather chatty editorial -- is this what you need? I have in fact said very little about the web itself, not withing to use a forum article for that purpose. What will the copyright status of the article be? Exclusive/Non-exclusive? May I leave it available on the network? (A relevant point!) Tim BL" - ((°}

«cable companies have figured out the great truth of America: if you want to do something evil, put it inside something boring". Apple could put the entire text of Mein Kampf inside the iTunes User Agreement» - ((°}

(MdI, e vien da ridere e nello stesso momento ci si rende conto che non c'è niente da ridere)(che poi vorrei sapere quante persone tra i non addetti ai lavori son consapevoli di tutti i magheggi già in atto) - ((°}