Beer and Beef: Why the Vikings' Elaborate Feasts Died Out - Yahoo News
Tier: 'Beer Here' Now Open in New Hartford Play now Time Warner Cable video customers: Sign in with your TWC ID to access our video clips. install Adobe Flash 9 or above. Install now . Then come back here and refresh the page. Featured Photos Photo by Ala Mikula, Colonie Photo by Elizabeth Martinovic, Gloversville Photo by Greg Green, Schenectady Photo by Charlotte Kepner, Woodstock Photo by Michael Guenette, Schenectady Photo by Mindy Galietta, Rotterdam Photo by Tina Van Vorst, Rensselaer Photo by Rae Rae, Binghamton Photo by Dennis L. Page, Endwell Photo by Jerome Christian, Hurley Photo by Steve Eichler, New Paltz Photo by Alicia Young, Dover Plains First snowman of the year in Fort Drum! Soldiers: Sam Breazeale, Derek Brenner, Sgt. George and Cpl. Seidler. Picture from 11/7/14 of the Snow! Ulrich near the Madison County line, photo taken by Sabrina Rowe. Vernon Center, photo taken by Julie West. Town of Cuba, photo taken by Jim Galatio. Watertown, photo taken by David Anderson.
Souce http://centralny.twcnews.com/content/news/all_news/792774/-beer-here--now-open-in-new-hartford/
After becoming ill, Motsinger said Cosby gave her what she thought was an aspirin. "After that there was some conversation and laughing and stuff, but then the next thing I remember ... he's next to me, he's got his hands on me and I look up I see the lights of the city. I could see it clear as a bell in my mind right now, the lights of the city coming back and it was all blurry, kind of the lights, and I passed out again," she said. Kristina Ruehli was a secretary for a talent agency in 1965 that had Cosby as a client. She said she was invited to a party to celebrate a taping of "Hollywood Palace." Ruehli said she and an actress were the only attendees at the party. She said she became unconscious after consuming drinks and later woke up to find Cosby attempting to force her mouth onto his pubic area. She said she pulled away to vomit and drove herself home. It was the last time she would see Cosby, she told CNN. Florida nurse Therese Serignese, 57, told ABC's "20/20" that she was a 19-year-old model visiting Las Vegas when Cosby handed her pills in a private dressing room after a performance. "Take these," Cosby told her, according to Serignese. After consuming the pills, she remembered "feeling drugged, and I was kind of leaning forward, and he was behind me having sex with me. And I -- I remember it because it was not good." Joan Tarshis was a 19-year-old actress in 1969 when, she said, she met Cosby in Los Angeles. The two became friendly. One night after taping his sitcom, he invited her back to his bungalow and fixed her a "redeye" (a Bloody Mary topped with beer), she alleged. "The next thing I remember was coming to on his couch while being undressed," she told Hollywood Elsewhere. "I was sickened by what was happening to me and shocked that this man I had idolized was now raping me. Of course I told no one." It was the first of two similar incidents, said Tarshis, who is now a journalist and publicist. Linda Joy Traitz said Cosby offered her a ride home while she was working as a waitress at a restaurant in Los Angeles that he co-owned in 1969. On the way, they detoured to the beach. They parked and he offered her drugs "to relax," she alleged. After refusing "he kept offering me the pills," she alleged, and it made her feel uncomfortable. She claimed he then groped her chest, pushing her down in the seat and toward the door, and tried to lie on top of her. She got out of the car and ran, she said. She added that she was "absolutely not" raped. He tried to calm her, she said, then drove her home in silence. Traitz has a criminal record in Florida and spent time in prison on a conviction for drug trafficking, according to state records. Cosby's lawyer passed on her lengthy rap sheet. Traitz spoke openly about her record to CNN.
Souce http://www.cnn.com/2014/12/14/us/cosby-breaks-silence/index.html
Zymatic brews beer at home with head in the cloud | Business & Technology | The Seattle Times
Scoats holding huge mug full of pennies that is one of the Feats of Strength on Festivus. Wednesday, December 10, 2014. ( Steven M. Falk / Staff Photographer ) Steven M. Falk DAN GERINGER, Daily News Staff Writer geringd@phillynews.com , 215-854-5961 Posted: Monday, December 15, 2014, 3:01 AM IMAGINE celebrating Christmas without being mauled by mall masses or drowning in debt. Mike "Scoats" Scotese, Mayfair's master of mayhem, is readying his Grey Lodge Pub for Sunday's "Festivus for the rest of us" - a bare aluminum-pole "tree," non-Olympic "Feats of Strength," the "Airing of Grievances" and the singing of cockeyed carols. Scotese plans to debut "I Saw Daddy Punching Santa Claus" in the mix with Grey Lodge classics like "Frothy the Snowman." Festivus, inspired by an epic "Seinfeld" episode, will be celebrated from 6 to 9 p.m. at the craft-beer oasis on Frankford Avenue near Robbins Street. Scotese, 49, could not remember the precise birth of Festivus. His pal Donny Smith, president of the Mayfair Civic Association, said, "Usually, these ideas pop up after we've been sitting around the Grey Lodge for a while. "As the night goes on," Smith said, "you get more loosened up. That's when ideas happen." Smith laughed and said, "You don't want to spend any time in my brain." Last Festivus, at the "Airing of Grievances," Smith pinch-hit for Joe DeFelice, chairman of the Mayfair Community Development Corp., who couldn't make it that night. Smith said, "On behalf of Joe DeFelice, I can't stand it when everybody sings, 'Happy birthday, cha-cha-cha.' " Smith was glad to help fellow activist DeFelice. "I mean," he deadpanned, "that 'cha-cha-cha' thing just drove him nuts." Scotese said: "I complained about gravity. It's always breaking things and making me pick stuff up off the floor." Festivus' "Feats of Strength" are highlighted by the "mug of pennies" competition. "You hold a big mug filled with pennies and keep your arm out straight," Smith said. "You'd think these huge guys could hold it out there forever," he said, "but as time goes on, the mug gets heavier, and people kind of roll over with it. One guy fell." Last Festivus, Scotese said, "Andrew Jardel balanced a bar stool on his chin. It was a Festivus miracle that he didn't get seriously hurt. I heard he's a juggler. Semiprofessional." Art McKee, a Grey Lodge regular, tried to define the joy of Festivus. "You can't get your picture taken with an unadorned aluminum pole anywhere else," he said. McKee discovered the Grey Lodge Pub years ago when, he said, "it was a nasty, smoky, old-man's bar with red plastic booths, all cracked." He said Scotese turned it into a craft-beer oasis, tiled the bathroom walls with mosaics of wild colors and pithy sayings, and created events like Festivus for his offbeat patrons. "Scoats definitely marches to the beat of his own drum," McKee said. "The Grey Lodge is not what I'd call a sports bar. It's more like the Land of Misfit Toys." Grey Lodge Pub built its rep on craft beers, its human re-enactment of Groundhog Day and its "Majestic Lodgedales" - four guys wearing horse heads and cardboard hooves, pulling a beer wagon at Mayfair parades. Smith, who has been a Majestic Lodgedale, said there are two main qualifications: "You have to have a spirited personality - and your head's got to fit the horse mask."
Souce http://www.philly.com/philly/news/20141215_Mayfair_s__Festivus_for_the_rest_of_us_.html
Highlight: Blackhawks fan catches puck with one hand | FOX Sports
Greg Gilbert / The Seattle Times, 2013 Bill Mitchell, left and Avi Geiger with their PicoBrew home beer brewing machine. Related Post a comment Its hard to stop thinking about beer when youre living with a beer robot. Knowing that the robot is standing by, ready to brew a batch on demand, you start to see ingredients everywhere you turn. What elixir could it produce if you fed it gingerbread, rose hips or perhaps a handful of pine needles? In reality, the robot spends a lot of time idle because theres only so much beer you can produce and consume in a single-family home. But its still thrilling to have it brew on your behalf, without having to spend a day hovering around a stove trying to precisely mix, boil and soak ingredients. Thats been my experience the past few weeks living with a PicoBrew Zymatic, the cloud-connected, robotic beer-making machine developed in Seattle by veterans of Microsoft and the food industry. Their goal was to use technology to simplify brewing, remove the drudgery and make advanced beer making more accessible to the masses, similar to what espresso machines have done for coffee at home. PicoBrew tinkered for years before surfacing in 2013 with the Zymatic, an automated, cloud-connected, all-grain brewing system thats about the size of a circa 1980 microwave oven. The machine sells for $1,699, or $1,799 if bundled with one of the 5 gallon kegs youll need to make it work. That may seem expensive, but its in the range of other automated brewing systems and serious brewing setups. It could also pay for itself eventually, if youre a regular drinker of pricey craft brews. Its also been a surprise hit, with sales double what was expected, according to PicoBrew Chief Executive Bill Mitchell, previously a Microsoft vice president. Mitchell started the company with his brother, Jim, a food scientist who built commercial food-processing systems, and former Microsoft hardware architect Avi Geiger. A dozen people now work at its offices near Fremont. It took awhile to get production rolling but after switching to a new manufacturing partner production is up to 200 machines a month. PicoBrew expects to fulfill all of its 400 crowdsourced orders by Christmas. The Zymatic is intriguing and not just because its fun and produces tasty beer. These machines, along with a few other robo-brewing systems that are coming to market, add sparkle to the Internet of Things business that had been a tech industry obsession in recent years. The term refers to the proliferation of sensors, software and connectivity thats expected to provide new ways to connect, monitor and control all sorts of things. But until recently, the jazziest Internet of Things gadget for consumers has been a programmable thermostat. I think the Zymatic is more closely related to the computer-controlled soda dispensers that Taco Time and a few other restaurants use nowadays. They let people mix all sorts of flavors using a touch-screen interface. Inside, the machines sort and blend ingredients and provide an online status report to owners. The Zymatic also joins a parade of unusual but compelling consumer devices created in a region still known more for software and airplanes. Others include the Sonicare toothbrush, the HeartStart home defibrillator and the Clover coffee machine used at some Starbucks. Home-brewing is a niche but its a big one. More than 1 million Americans brew at home and microbreweries are almost the new coffee shop. More than 1.5 are opening every day in the U.S., according to the Brewers Association trade group. I think theyre opening at twice that rate in Ballard. The Zymatic produces 2.5 gallons per batch and is aimed at brewing enthusiasts and pros looking for a machine to experiment with test runs. I could see restaurants using one to brew beers designed around seasonal meals. One early user is J Wynia, a Minneapolis software developer and avid brewer. He bought a Zymatic partly because he could tap into its Web interface and use the system to demonstrate how his companys workflow and work automation software can be used in factories. Wynia said the price is reasonable compared with automated brewing systems that have been around for a while and range from $2,500 to $6,000. For me, its a machine that adds to my existing setup rather than replacing it, he said via email. Im using it to rapidly experiment with recipes and produce small batches to see if I like what Ive come up with. For recipes that Ive perfected to be exactly what I want, Ill brew them on the bigger rig. After brewing several batches at home, I found that it does indeed remove monotony and uncertainty from the brewing process. Mostly it frees you from the stove. The Zymatic connects to the Internet via Wi-Fi or Ethernet cable, and recipes are managed through a website where owners can download and share recipes and see whats brewing in Zymatics around the world. Last week, I moved the system to a new location in my house, wired it up and loaded it with ingredients for a batch of ale in about a half an hour, while simultaneously making breakfast and packing my daughter up for school. At work I monitored the brewing activity on my PC and phone. At lunch I returned to a fragrant home and finished the brewing process in about an hour. The ale should be ready to drink in a week or so. For someone who has used kits to brew basically boiling up cans and bags of prepared ingredients its an easy way to step up to brewing with raw grains. But its not quite a Keurig for brewing and is probably best for people with some brewing experience and equipment on hand. Its more like a professional machine than a kitchen appliance, though if youre handy enough to change the oil in a car or use a manual espresso machine, youll probably have no trouble with a Zymatic. My second-grader loaded the ingredients. To brew, you select or enter a recipe on the Web console. Then you fill the machine with grains, hops and any extra flavoring additions. A keg is filled with about three gallons of water then connected with included hoses. Over about four hours it cycles the water through the machine, brings it to boil, soaks and swishes it through the ingredients. Youre left with a keg of wort. Then it gets a little trickier. You have to cool the keg as quickly as possible, which I did by putting it into a bucket filled with ice and water. The Zymatic helps by circulating the wort until the temperature is just right. Then you add yeast, put on the special lid and let it ferment. The first batch I brewed spewed foam all over the kitchen during the cooling process but I think it was user error. I may not have tightened the keg hoses enough during the setup. The batch turned out well enough that I may be forgiven for the mess. Next time around, vanquished to the basement and with tightened hoses, the Zymatic performed perfectly without any foam release. Once the fermentation is done, the simplest way forward is to connect the finished keg to a carbon-dioxide dispensing system, but casual brewers and beer-drinkers probably dont have such setups on hand. Others can siphon the beer out of the keg and into bottles. Then you have to clean out the keg. These tasks are a reminder that although the Zymatic may be transformative for beer lovers, we have a ways to go before beer robots can do everything. Brier Dudleys column appears Mondays. Reach him at 206-515-5687 or bdudley@seattletimes.com Free 4-week trial, then $99 a year for unlimited seattletimes.com access. Try it now! Also in Business & Technology
Souce http://seattletimes.com/html/businesstechnology/2025232416_briercolumn15xml.html?syndication=rss
Mayfair's 'Festivus for the rest of us'
The company used 300 kegs and the structure took one month to finish.
Souce http://www.cbsnews.com/videos/beer-company-has-unique-holiday-celebration/
Beer Tour on Tap for Winterfest - News - Wayne Independent - Honesdale, PA - Honesdale, PA
All rights reserved. Use of this website (including any and all parts and components) constitutes your acceptance of these Terms of Use ( Whats New ) and Privacy Policy.
Souce http://www.foxsports.com/nhl/video/watch-blackhawks-fan-catch-puck-in-one-hand-hold-beer-in-other-121414
Bill Cosby breaks his silence - CNN.com
These meals of beef and booze were served during elaborate feasts that were likely held as a strategy to gain some political footing in their new home, research suggests. The Icelandic Vikings probably wanted the same "tough guy" status they had in their homeland of Scandinavia, where tribe leaders often held elaborate feasts in huge halls, according to Davide Zori, the archaeological field director for the Mosfell Archaeological Project, in Iceland. The showy feasts of beef and beer were likely held to demonstrate power and political status , and helped the Vikings lock in good relationships with their neighbors. Zori and his team are excavating a farmstead called Hrisbruin Mosfell Valley, in southwestern Iceland. The site includes a Viking chief's 100-foot-long (30 meters) house that also features a great hall that probably hosted some of these extravagant Viking feasts. [ Fierce Fighters: 7 Secrets of Viking Seamen ] Carbon dating showed the house was built between the late 9th century and early 10th century, and was abandoned by the 11th century. The researchers are combining archaeological evidence from the dig site with ancient Viking historical texts to study the group's culture. "These texts read almost like novels," Zori said in a statement . "They talk about daily life. Yes, the Vikings may have put axes to one another's heads, but these accounts also describe milking cows." Not long after the Viking group settled in Iceland, temperatures dropped, and the North Atlantic experienced a small ice age . This cold snap meant nine months of winter and only three months that were only a little warmer than winter, according to Zori. Cattle, the source of the Vikings' elaborate feasts, had to be kept indoors to protect them from the frigid temperatures. Since the cattle were housed inside, they couldn't graze and feed themselves. The Vikings had to ensure food for both the cattle and people would last through the intense winters, and eventually keeping enough cows for elaborate feasts became impractical. Beer also suffered from the cold climate, as Vikings could no longer produce enough grain to support brewing during the shortened growing season. After beer production dropped off in Viking households, chieftains vanished from the Viking sagas that Zori has been studying. "You wonder what came first for the chieftains at Hrisbru," Zori said. "Were they no longer powerful and didnt need barley and beef? Or could they just not keep it up and so they lost power? I favor the second explanation." Archaeological records tell only part of the story, Zori said. The Viking texts provide more context and seem to support the idea that the Vikings did not voluntarily give up their beef and booze, and the political clout that the products brought, until the weather forced them to. "Maybe we don't need the Vikings to prove this, but it shows you that politics can become more important than creating a productive society," Zori said. Eventually, the Vikings had to give up raising cattle and growing grains in favor of sheep herding. Zori and the team hope the dig will yield more insights into the politics and everyday life of the Icelandic Vikings.
Souce http://news.yahoo.com/beer-beef-why-vikings-elaborate-feasts-died-175517043.html
Conley's 36 lead Grizzlies past 76ers in overtime - Yahoo Sports
Load More PHILADELPHIA (AP) -- Mike Conley fired an errant pass straight into a women's lap, knocking over a beer and spilling the suds onto the court. He was much more on target aiming for the net. Conley hit the tying 3-pointer to send the game into overtime and scored a career-high 36 points, leading the Memphis Grizzlies past the Philadelphia 76ers , 120-115 on Saturday night. ''I lined it up pretty good,'' Conley said. ''I was able to get a good look.'' Conley had plenty of good looks in the fourth and sparked a Grizzlies rally from 18 points down over the final 7 minutes of regulation to keep the Sixers winless at home. Conley scored 16 points in the fourth and kept Memphis in the hunt for best record in the Western Conference. Zach Randolph had 24 points and 11 rebounds. Conley was 13 of 22 from the floor, hit five 3-pointers and had nine assists. Michael Carter-Williams had an empty triple-double for the Sixers with 16 points, 11 assists and 11 rebounds. But a handful of turnovers and poor shot selection helped doom the Sixers in the fourth and OT. The Sixers are the only winless team at home in the NBA at 0-12. Actor Will Smith , who owns a small stake in the 76ers, sat courtside. The Fresh Prince wasn't around at the end for this one, and neither was the 76ers' lead. The Sixers led 95-77 with 7:39 left in the fourth when the Grizzlies started to storm back. Conley buried a 3 to make it 102-97 and Beno Udrih hit one to keep the Grizzlies within six. Conley struck again with another 3-pointer with 45 seconds left and it was suddenly 107-104. Like most bad teams, the Sixers unraveled down the stretch. Carter-Williams was whistled for a push-off and Hollis Thompson was called for goaltending to help the Grizzlies pull within one. PHILADELPHIA, PA - DECEMBER 13: Mike Conley #11 of the Memphis Grizzlies looks on against the Philad Thompson, who scored 21 points, appeared to seal the rare win with a pair of free throws. But Conley was left open to bury the 25-footer and tie the game at 109. Conley made 4 of 5 3-pointers in the fourth and scored 16 points without attempting a free throw. Conley delivered in OT, too. His 3 with 23 seconds left pushed the lead to 119-112 and thwarted any last-gasp effort of a Sixers rally. ''Lot of teams would have looked at the scoreboard and said a lot of things aren't going our way,'' he said. ''But we fought through it.'' Both teams were on the back end of a back-to-back. The 76ers lost at Brooklyn on Friday and the Grizzlies won in double overtime against Charlotte. ''Mike Conley just said, 'Hey, I'm not tired. I want to win. Leave me in. I'll do whatever it takes,' so I got him enough minutes,'' coach David Joerger said. ''It's been a tough two games to be 2-0 when we could wake up tomorrow and be 0-2 on this stretch.'' PHILADELPHIA, PA - DECEMBER 13: Tayshaun Prince #21 of the Memphis Grizzlies shoots the ball against Carter-Williams had five of his six turnovers in the fourth quarter and overtime. ''I was trying to do too much,'' Carter-Williams said. The Philly fans roared when Smith, wearing a Phillies cap, was introduced to the crowd. The fans sang along to the team anthem ''Here Come The Sixers.'' And they all stood for an overdue ovation when the Sixers walked off the court up 12 in the third. Thompson snapped a tie game with a tip-in midway through the third and the Sixers appeared in control. Thompson buried a 3-pointer from the corner in the fourth for an 88-71 lead. ''I want to stand here and tell everybody that it's a great learning experience, and there's some truth to that,'' coach Brett Brown said. ''But the truth of the matter is, that's a gut-wrenching loss. That's a fact. I feel for those guys.'' TIP-INS: Grizzlies: Memphis shot 2 of 12 from 3-point range through the first three quarters and 9 of 14 in the fourth quarter and overtime. 76ers: The 76ers had 71 points with 3:32 left in the third quarter. They scored only 70 in Friday's loss at Brooklyn. ... Carter-Williams has had at least six rebounds and six assists in each of the last nine games. ... With the addition this week of forward Ronald Roberts, the 76ers have had 11 undrafted players on their roster this season. APPLES TO APPLES Brown knew before the game the talent didn't necessarily match up on paper.
Souce http://sports.yahoo.com/news/conleys-36-lead-grizzlies-past-76ers-overtime-034333413--nba.html
Beer company has unique holiday celebration - Videos - CBS News
Anyone making the rounds to a minimum of six establishments to sample at least one of their offerings will receive a commemorative Winterfest pilsner glass. Downtown sudds Those wishing to make it easy on themselves can tally three check-ins without leaving Main Street. Pats Bar and Grill, The Hotel Belvidere and The Settlers Inn are each on the card. Get your fill of your grandfathers favorites at Pats where the theme is Vintage Christmas. They will be offering Pabst Blue Ribbon; Ballentine Pale Ale; Ballentine India Pale Ale and Hamms. Oldies but Goodies are on tap at the Belvidere. They too be offering Ballentine IPA as well as Corsendonk Christmas Ale, Spaten Oppator and Stegmeier Winter Warmer. Down the street at Settlers check out Big Brews 4 Winter Blues featuring four beers from Stoudts brewery: Revel Red; Double IPA; Triple Abbey, and Fat Dog Stout. Just a hopps, skip, and a jump away Glass, at The Ledges, has four Traditional IPAs to choose from for the weekend. Susquehanna Brewings IPA, Nimble Hills Hop Bottom, Bear Republics Hop Rod and Victorys Dirt Wolf. At the Pines Tavern you can Stay Warm in Winter with Stegs Winter Warmer, Red Hooks Winterhook and Spatens Oktoberfest. Page 2 of 2 - For fans of Western US brewing Cocoon has some hard to find hits including ODells Isolation Ale, Deschutes Jubelale, New Holland Cabin Fever and Great Divides Hibernation Ale. Barley outside of town Libations can be found lakeside as well Greshams, Ehrhardts, and The Boathouse will also be serving up special sudds for the occasion. Check out some Holiday Hops at Greshams with Sierra Nevada Celebration Ale, Weyerbacher Merry Monks, and Troegs Mad Elfonly the Celebration is hoppy, the others are Belgian Abbey styles. Need something lighter? Head to The Boathouse where it will Summertime Christmas with Sam Adams Summer Ale, Victory Summer Love and Flying Fish Farmhouse Summer Ale. Finally, head to Ehrhardts and Get Your Winter Beerd On with three styles from Carbondales Three Guys and a Beerd. Enjoy a Loyalty Shaving Cream Ale Ladder Dive Rye IPA or a De-Icer Winter Amber Ale. The check-lists are available at each bar and at the visitors center as well. Bar hours vary but beers can be checked off Friday beginning at 11:30 and wrap up Sunday when the bars close. With beers ranging in style from American pale lagers to heavy Belgian Double styled ales, something can be found to suit just about any palette.
Souce http://www.wayneindependent.com/article/20141212/NEWS/141219881/10054/NEWS
No comments:
Post a Comment